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Assorted Recipes - 2000-10-14 (3)

Carol,.IL (06:21:03) : Bagna Cauda

2 or more cloves of garlic
2 cans of anchovies
4 sticks of butter
2 1/2 pints of whipping cream

chop the garlic very fine and saute it in the butter till almost brown add anchovies and cook and stir till they are melted next add the whipping cream slowly and heat through don't let it boil. serve warm with Italian bread, celery cabbage, or regular cabbage or other vegetables you prefer. some people here add mushrooms to the bagna, plus we all use a lot of garlic enjoy!

calliope,.NY (04:51:11) :

Grilled Zesty Caribbean Chicken Breasts

In a shallow baking dish, combine:
1/4 cup olive oil
1 tsp. grated lemon peel
1/3 cup lemon juice
1 tbs. paprika
1 tbs. honey
fresh garlic, to taste
1 Tbsp. fresh oregano leaves ground with coarse salt and garlic
1 tsp...or more, hot sauce

Stir well. Add 4 boneless, skinless chicken breast halves. Turn to coat. Refrigerate overnight turning occasionally. Prepare grill or broiler. Remove chicken from lemon juice mixture. Grill or broil 3 to 5 minutes per side or until done. Serves 6.

Serve these with your minted, grilled onions and zucchini with Feta cheese and a cold rice salad...in the summer.

calliope,.NY (03:50:33) :

“---------------------CANDY”
(your name, here)

Anyone who will take the time to learn to, and make this candy, deserves to name this candy after themselves. It is, after all, a simple recipe, but it is in the learning, and the effort to make it for those we love.....that entitles us to name it as we chose!

1-pound regular salted, butter
I like Land-o-Lakes, as flavor and moisture content can vary in butters.
2-cups, refined, white sugar
1-cup slivered almonds
6-Tablespoons water

1-1/2 oz. unsweetened chocolate
*optional........powdered almonds, dusted over the top at the end

Method;

Heereeerre we go! It is the making, wherein lies this challenge!

First, you need the right equipment. (I can only tell you what I do).

I have found, that a heavy, aluminum pot, works best, and a wooden spoon for stirring.
A cookie-sheet, (jelly-roll) pan...with sides, in which to pour the candy.....
using some kitchen towels underneath, to absorb the intense heat, and protect your counter.

* BE PREPARED TO STIR VIGOROUSLY........ AND CONSTANTLY!!! *
once you’ve added the water and it has begun to re-combine.

In the pot, melt the butter, completely. Add the sugar and increase the heat to almost full heat...(gas/electric)?...stirring, occasionally...........
It will begin to resemble a “lava” boil....add the almonds...stir down.
Bring it back to that same state........STAND BACK!!!......and add the water....
Carefully approach the pot, and begin to stir, again.
****At this point, you must never leave the pot and must stir constantly***

The candy will go through several changes from now on....pay attention!

At first, it will be a bubbly, lava-like mass......then, it will start to darken a bit, and as you are stirring, vigorously....begin to “leave the side of the pot”....
Now is when you must stir, even more strongly..from the bottom and sides,
and as you do, it will darken even more.....and then FINALLY...instead of behaving like a “mercurial mass”......it will finally become “liquid”, looking in both color and texture like gravy ,that clings to the side of the pot....whereas before...it would not stick to the sides, just swing around inside the pot in one big mass.
This is where practice and timing come in..............
You don’t want to burn it.....but if you “take” it too soon....it will just become
a caramel and be chewy.....and NOT a “brittle”.......
When it is “done”.........pour it immediately and quickly..into the jelly-roll pan...smoothing it out with the spoon, as fast as you can..since it sets up instantly!
Let it set for at least 4 hours, before you “paint” on the chocolate.

I melt the chocolate in a tempered glass.....set in a small pot of simmering water, till melted....(don’t let water splash inside the chocolate, as it will get “punky”)...then paint it over the candy with a pastry brush, quickly.
Dusting it immediately thereafter with the powdered almonds.

***NOTE..........As with all candy-making...........humidity is not its friend!
Do NOT store this in the refrigerator..both factors, will
make the candy “gummy”! ***

BEST OF LUCK!!!!

your family and friends will love you for this....but you will certainly curse me for teaching it to you.........as they will ALL expect it from you now!