Recipe: Assorted Holiday Recipes (22) - 11-17-99 Recipe Swap (updated)
Holidays, Celebrations22 ASSORTED HOLIDAY RECIPES
Recipe Swap - November 17, 1999
RECIPES IN THIS FILE:
Chocolate Raspberry Cheesecake
Peppermint Pie
Benne Cookies
Garlic Mayonnaise Dip
Garlic and Parmesan Popcorn
Mocha Caramel Fudge Sauce
Mocha Flavored Coffee Mix
Orange Flavored Coffee Mix
Vienna Coffee Mix
Ham Wellington
Dill and Garlic Butter
Chile Butter
Herb Butter
Flank Steak Rolls
Flan
Fajita Chicken Wings
Hot Fudge Sauce for Ice Cream
Fabulous Hot Fudge Sauce
Lucy's Salmon Soup
Emeril's Turkey Pot Pie with Savory Pie Crust
Lemon Chive Fettuccine
Italian Loaf
BULLY III HOUSE OF PRIME RIB CHOCOLATE RASPBERRY CHEESECAKE
From: BrendaTX
3 pkg. (8 oz. each) cream cheese, softened to room temperature
1 cup sugar
2 eggs, well beaten
1 cup sour cream
1/4 cup strong coffee
1/4 cup framboise (or other raspberry liqueur)
1 tsp. vanilla
8 oz. semisweet chocolate
2 Tbsp. heavy whipping cream
Oreo Crust (recipe follows)
Raspberry Sauce (for serving, recipe follows)
Preheat oven to 350 degrees F.
Cream together cream cheese and sugar until light and fluffy. Add eggs and sour cream; beat until smooth and creamy and free of lumps. Mix in coffee, franboise and vanilla. Set aside.
Combine chocolate and cream in top of double boiler over hot water (not boiling). Heat and stir until chocolate is melted.
Add melted chocolate to cream cheese mixture and stir well. Pour into Oreo Crust.
Place in the preheated oven on a jellyroll pan on rack below to catch any drips. Bake 45 to 55 minutes.
Serve with Raspberry Sauce.
OREO CRUST
2 1/2 cups crushed Oreo cookies, including centers
1/2 cup butter, melted
Combine crushed Oreo cookies melted butter. Press mixture tightly into bottom and slightly up sides of a 9-inch springform pan to form crust.
RASPBERRY SAUCE
Puree 3 cups fresh or frozen raspberries in food processor until smooth. Press pureed berries through sieve to remove seeds. Add confectioners sugar to taste.
Dawn - NY: From our local TV station:
PEPPERMINT PIE
22 or 23 large marshmallows
1/3 cup milk
1 teaspoon peppermint extract
Few drops of red food coloring
1 (8 ounce) container Cool Whip, thawed (or 3 cups prepared whipped topping)
Graham cracker crust
Finely crushed peppermint candy
Melt marshmallows with the milk over low to medium heat. Add the extract and food coloring. Cool in the refrigerator until mixture mounds off a wooden spoon.
Fold together with whipped topping and pour into the graham cracker crust. Chill thoroughly.
Sprinkle crushed peppermint candy over top of pie just before serving.
VARIATION:
Grasshopper Pie Substitute regular mint extract for the peppermint extract. Use green food coloring. Pour into a chocolate cookie crust and top with shaved chocolate.
BENNE COOKIES
From: Nan(SC)
1 1/2 sticks (3/4 cup) butter, melted
1 1/2 cups dark brown sugar
1 large egg, slightly beaten
1 teaspoon vanilla
1 cup benne seeds (sesame seeds)
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Cream butter and sugar together. Add egg and vanilla.
Combine benne seed, flour, baking powder and salt; stir into sugar mixture. Drop with a teaspoon onto a foil-lined baking sheet.
Bake at 300 degrees F until brown. Let cool before removing from pan
GARLIC MAYONNAISE DIP
Makes about 2 1/2 cups
1/4 cup olive oil
1/4 cup chopped green onion (tops and bottoms)
1 tsp garlic
2 cups mayonnaise
Mix together thoroughly the oil, green onion and garlic.
Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill before serving.
SUGGESTED DIPPERS:
Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey
GARLIC AND PARMESAN POPCORN
Makes 6 servings
2 tablespoons corn oil
2 tablespoons olive oil
3/4 cup popping corn
2 garlic cloves, split
1/4 cup grated Parmesan
1 garlic clove, minced (or to taste)
Dash ground cayenne pepper
Salt, to taste
In a large heavy pot, heat corn oil and olive oil over high heat. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat.
Remove split garlic cloves (4 pieces) and discard. Toss popcorn with Parmesan, minced garlic, cayenne and salt.
Ted of Manila, Phili: While we're at it (ice cream toppings, that is), I might as well post one of my personal favorites:
MOCHA CARAMEL FUDGE SAUCE
From: Ted of Manila, Phili - 11-17-99
Makes about 1 1/4 cups
"Best served warm over heaping scoops of ice cream, then smother with nuts of your choice."
2/3 cup sugar
1/2 cup and 2 tablespoons espresso*
1/3 cup heavy whipping cream
4 ounces chopped dark sweet chocolate
1 ounce butter
2 tablespoons dark rum or brandy
2 teaspoons cornstarch
Combine sugar and 1/2 cup espresso in saucepan. Boil without stirring until mixture spins a thread when dropped from spoon. Quickly stir in cream until smooth. Stir in chocolate until melted. Add rum. Dissolve cornstarch in remaining 2 tablespoons espresso; stir into chocolate mixture. Simmer while stirring for 1 minute then remove from heat.
*Strong coffee will do instead of espresso for this recipe (though the aroma will not be as sharp).
FLAVORED COFFEE MIXES
MOCHA FLAVORED COFFEE MIX
1/2 cup instant coffee
1/2 cup sugar*
1 cup powdered milk or instant creamer
2 Tbsp unsweetened cocoa powder
ORANGE FLAVORED COFFEE MIX
1/2 cup instant coffee
1/3 cup sugar*
1 cup powdered milk or coffee creamer
1/2 tsp dried orange peel
VIENNA COFFEE MIX
1/2 cup instant coffee
2/3 cup sugar*
2/3 cup powdered milk or coffee creamer
1/2 tsp ground cinnamon
Choose a flavor and combine the ingredients in a blender.
One recipe will make about 20 cups of coffee
TO MAKE COFFEE:
Put 2 teaspoons of the mix in 1 cup boiling water and stir.
*Substitute the appropriate amounts of artificial sweetener for sugar, if desired.
Marie/Me: this is a cute idea:
HAM WELLINGTON
Makes 10-12 servings
1 (5 to 8 lb.) canned ham
1 (11 oz.) pkg. pie crust mix
3 tbsp. Champagne mustard (or similar mustard)
1 egg, beaten
Rinse and dry ham; set aside.
Make pie crust mix according the package directions.
Roll pastry into a 17-inch square.* Place ham in center of pastry. Baste top and sides with mustard before wrapping pastry around ham. Seal edges of pastry with cold water and press together to seal.
Place ham on a greased baking sheet with the seam side down. Place pastry shapes on top, if desired. Brush pastry with egg.
Bake at 425 degrees F for 45 minutes to 1 hour or until internal temperature reaches 140 degrees F and pastry is browned.
*If desired, reserve some pastry to cut into shapes to decorate top.
FLAVORED BUTTERS
To prepare each seasoned butter, stir together the melted butter and seasonings, blending thoroughly. Keep warm. Serve with corn on cob or warm breads.
DILL AND GARLIC BUTTER:
4 tbsp. unsalted butter, melted
2 1/2 tbsp. chopped fresh dill
2 cloves garlic, minced
1 pinch white pepper
CHILE BUTTER:
4 tbsp. unsalted butter melted
1 1/2 tsp. chile powder
1/2 tsp. ground cumin
1 tbsp. ketchup
HERB BUTTER:
4 tbsp. unsalted butter melted
4 tbsp. chopped basil
3 cloves garlic, minced
Salt and pepper, to taste
FLANK STEAK ROLLS
1 (1 lb) flank steak
1 clove garlic, halved
1 1/2 tsp salt, divided use
1/4 tsp ground black pepper
4 slices bacon
1 (8 oz) can tomato sauce
1/4 cup water
1/2 cup finely chopped onion
1/8 tsp marjoram
1 tbsp chopped fresh parsley
Cut a diamond pattern, 1/8-inch deep, into both sides of beef steak. Rub beef with garlic; sprinkle with 1 tsp. salt and the pepper. Cut beef lengthwise into 2 halves. Cut each half crosswise into halves (for 4 pieces total). Set aside.
Fry bacon until limp. Drain bacon, reserving fat.
Place 1 slice bacon on each part beef. Roll up, beginning at long side; secure with wooden picks.
Fry beef in bacon fat over medium heat until brown; drain.
Mix together tomato sauce, 1/4 cup water, onion, remaining 1/2 teaspoon salt and marjoram; pour over beef. Cover and simmer until beef is tender, 45 to 60 minutes.
Remove beef to warm platter, remove wooden picks. Pour sauce over beef. Garnish with parsley.
FLAN
2/3 cup sugar, divided use
2 eggs
1 (13 oz) can evaporated milk
1 tsp vanilla
1 dash salt
Preheat oven to 350 degrees F. Have ready a 3 cup ring mold.
In small skillet, stir 1/3 cup sugar over medium heat until melted and golden brown. Quickly pour sugar into ring mold, tilting mold to coat bottom and sides.
In bowl, beat eggs; stir in evaporated milk, remaining 1/3 cup sugar, vanilla, and salt. Slowly pour over sugar into mold.
Set mold into baking pan on oven rack. Fill pan with water to depth of 1-inch. Bake uncovered 50-55 minutes or until knife inserted halfway between center and edge come out clean. Chill in refrigerator.
To serve, carefully loosen custard from sides and center of the mold. Invert on platter.
FAJITA CHICKEN WINGS
Source: unknown
12 chicken wings
FOR THE MARINADE:
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons oil
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
WHEN READY TO COOK:
Heat oven to 375 degrees F.
Drain chicken wings, reserving marinade. Place chicken on broiler pan or on a rack in a rimmed baking sheet.
Pour marinade into a small saucepan and bring to a boil; simmer 2-3 minutes. Set aside.
Bake at 375 degrees F for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.
HOT FUDGE SAUCE FOR ICE CREAM
From: Marie/Me
"This sauce refrigerates to an even thicker consistency (for use as a cold chocolate sauce or as a dip for sliced fruit) and can be reheated to serve hot again."
1/3 cup sugar
1 ounce unsweetened chocolate powder
1/4 cup heavy whipping cream
1 tbsp butter, softened
1 tbsp sherry or light wine
1/4 tsp vanilla
Combine sugar, cocoa powder, heavy cream and butter in a saucepan. Boil without stirring for 7 minutes (I use the microwave).
Remove from heat and add sherry and vanilla; stir all together and let it set for a few minutes before serving.
FABULOUS HOT FUDGE SAUCE
3/4 cup brown sugar
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 cup and 3 tablespoons boiling water
1 teaspoon vanilla
Place brown sugar, cocoa powder and cornstarch into a 4 cup Pyrex measuring cup (or tall sided microwave safe container). Whisk together until thoroughly mixed and no trace of lumps exists.
Add 1/2 cup and 3 tablespoons boiling water to the dry ingredients and whisk until smooth.
Microwave on HIGH for 4 minutes or until quite thick, stirring midway. Keep a careful watch on it, it should not overflow but it will boil up quite a lot.
Remove from microwave and stir in vanilla. Serve.
LUCY'S SALMON SOUP
Source: Lucy, Juneau, Alaska to the Alaska Seafood Marketing Institute.
Makes 8 servings
4 tablespoons butter, divided use
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
Water, as needed
2 tablespoons flour
3 cups milk
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
1/4 teaspoon ground white pepper
1 (7 3/4 oz) can salmon, drained
1 (8 oz) can stewed tomatoes
1 cup grated Monterey jack cheese
2 tablespoons chopped fresh parsley
In a saucepan, melt 2 tablespoons butter; saute celery and onions.
Add potatoes and enough water to cover; simmer until potatoes are tender.
In a skillet, melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and milk to potatoes. Heat until thickened over medium heat stirring constantly.
Add salmon, tomatoes, thyme, dill and white pepper. Heat until steamy. Do not boil.
Add cheese just before serving. Garnish with chopped parsley.
EMERIL'S TURKEY POT PIE WITH SAVORY PIE CRUST
Source: Emeril's TV Dinners by Emeril Lagasse
From: Marie/Me
1 recipe Basic Savory Pie Crust (recipe follows)
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
Salt and freshly ground black pepper to taste
6 tablespoons bleached all-purpose flour
2 cups Chicken Stock or canned chicken broth
1 cup half-and-half
1 cup peeled and diced Idaho potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup leftover sweet potatoes
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes (OR any leftover vegetables from Thanksgiving)
1 cup sweet young peas, fresh or frozen (defrost if frozen)
2 cups shredded cooked turkey, white and dark meat
2 tablespoons finely chopped fresh parsley leaves
Prepare the pie crust dough and refrigerate while preparing filling.
Preheat the oven to 400 degrees F. Grease a 9x9x2-inch baking pan.
Heat the butter in a large saute pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes.
Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux.
Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes.
Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper.
Stir in the potatoes, carrots, peas (or any other leftover Thanksgiving vegetables), turkey, and parsley, season with salt and pepper, and mix well.
Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet.
Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.
BASIC SAVORY PIE CRUST
(Makes 2 pie crusts, enough for one 9-inch and one 10-inch crust)
3 1/4 cups bleached all-purpose flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water, as needed
TO PREPARE THE DOUGH:
Combine the flour and salt in a large mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
TO MAKE THE CRUST:
Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pieces and put the second half back in the refrigerator.
For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.
LEMON CHIVE FETTUCCINE
Makes 6 servings
6 ounces fettucine, uncooked
1/3 cup sour cream
3 tablespoons chopped fresh chives or parsley
1 tablespoon grated lemon peel
2 teaspoons lemon juice
1 teaspoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Boil 3 quarts water. Add fettuccine. Stir until water boils again (about 30 seconds). Cook 10-12 minutes; drain.
Mix remaining ingredients together and toss with fettuccine.
Serve hot as a side to poultry or as a refreshing entree.
ITALIAN LOAF
Makes 8 servings
1 (10 oz) can refrigerated prepared pizza crust dough
4 cups grated mozzarella cheese, divided use
1 pound hot Italian sausage meat, browned and drained
1/2 cup tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (10 oz) package frozen spinach, thawed and drained
1 egg, lightly beaten
1 (7 oz) jar diced pimientos, drained
1 (3 oz) package sliced pepperoni
12 large pimiento-stuffed green olives, cut in half
Preheat oven to 400 degrees F.
Unroll dough and cut off one-fourth of dough crosswise; set aside. Line a greased (9 x 5 1/4 x 2 1/2-inch) loaf pan with the large piece of dough. Moisten the dough with water at corners and press to seal.
Place 2 cups of the cheese on the bottom of the dough and top with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and basil.
Combine spinach with egg and spread over tomato sauce. Layer pimientos on top of spinach and top with remaining 2 cups cheese. Arrange the pepperoni on top of the cheese layer. Top with olive halves.
Cover filling with reserved dough and crimp edges of dough to seal. Cut slits in top of dough to allow steam to escape.
Bake at 400 degrees F for 50 minutes or until crust is well browned (if crust browns too quickly, cover loosely with aluminum foil).
Allow to cool 10 minutes in pan before removing from pan and cutting into slices.
Recipe Swap - November 17, 1999
RECIPES IN THIS FILE:
Chocolate Raspberry Cheesecake
Peppermint Pie
Benne Cookies
Garlic Mayonnaise Dip
Garlic and Parmesan Popcorn
Mocha Caramel Fudge Sauce
Mocha Flavored Coffee Mix
Orange Flavored Coffee Mix
Vienna Coffee Mix
Ham Wellington
Dill and Garlic Butter
Chile Butter
Herb Butter
Flank Steak Rolls
Flan
Fajita Chicken Wings
Hot Fudge Sauce for Ice Cream
Fabulous Hot Fudge Sauce
Lucy's Salmon Soup
Emeril's Turkey Pot Pie with Savory Pie Crust
Lemon Chive Fettuccine
Italian Loaf
BULLY III HOUSE OF PRIME RIB CHOCOLATE RASPBERRY CHEESECAKE
From: BrendaTX
3 pkg. (8 oz. each) cream cheese, softened to room temperature
1 cup sugar
2 eggs, well beaten
1 cup sour cream
1/4 cup strong coffee
1/4 cup framboise (or other raspberry liqueur)
1 tsp. vanilla
8 oz. semisweet chocolate
2 Tbsp. heavy whipping cream
Oreo Crust (recipe follows)
Raspberry Sauce (for serving, recipe follows)
Preheat oven to 350 degrees F.
Cream together cream cheese and sugar until light and fluffy. Add eggs and sour cream; beat until smooth and creamy and free of lumps. Mix in coffee, franboise and vanilla. Set aside.
Combine chocolate and cream in top of double boiler over hot water (not boiling). Heat and stir until chocolate is melted.
Add melted chocolate to cream cheese mixture and stir well. Pour into Oreo Crust.
Place in the preheated oven on a jellyroll pan on rack below to catch any drips. Bake 45 to 55 minutes.
Serve with Raspberry Sauce.
OREO CRUST
2 1/2 cups crushed Oreo cookies, including centers
1/2 cup butter, melted
Combine crushed Oreo cookies melted butter. Press mixture tightly into bottom and slightly up sides of a 9-inch springform pan to form crust.
RASPBERRY SAUCE
Puree 3 cups fresh or frozen raspberries in food processor until smooth. Press pureed berries through sieve to remove seeds. Add confectioners sugar to taste.
Dawn - NY: From our local TV station:
PEPPERMINT PIE
22 or 23 large marshmallows
1/3 cup milk
1 teaspoon peppermint extract
Few drops of red food coloring
1 (8 ounce) container Cool Whip, thawed (or 3 cups prepared whipped topping)
Graham cracker crust
Finely crushed peppermint candy
Melt marshmallows with the milk over low to medium heat. Add the extract and food coloring. Cool in the refrigerator until mixture mounds off a wooden spoon.
Fold together with whipped topping and pour into the graham cracker crust. Chill thoroughly.
Sprinkle crushed peppermint candy over top of pie just before serving.
VARIATION:
Grasshopper Pie Substitute regular mint extract for the peppermint extract. Use green food coloring. Pour into a chocolate cookie crust and top with shaved chocolate.
BENNE COOKIES
From: Nan(SC)
1 1/2 sticks (3/4 cup) butter, melted
1 1/2 cups dark brown sugar
1 large egg, slightly beaten
1 teaspoon vanilla
1 cup benne seeds (sesame seeds)
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Cream butter and sugar together. Add egg and vanilla.
Combine benne seed, flour, baking powder and salt; stir into sugar mixture. Drop with a teaspoon onto a foil-lined baking sheet.
Bake at 300 degrees F until brown. Let cool before removing from pan
GARLIC MAYONNAISE DIP
Makes about 2 1/2 cups
1/4 cup olive oil
1/4 cup chopped green onion (tops and bottoms)
1 tsp garlic
2 cups mayonnaise
Mix together thoroughly the oil, green onion and garlic.
Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill before serving.
SUGGESTED DIPPERS:
Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey
GARLIC AND PARMESAN POPCORN
Makes 6 servings
2 tablespoons corn oil
2 tablespoons olive oil
3/4 cup popping corn
2 garlic cloves, split
1/4 cup grated Parmesan
1 garlic clove, minced (or to taste)
Dash ground cayenne pepper
Salt, to taste
In a large heavy pot, heat corn oil and olive oil over high heat. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat.
Remove split garlic cloves (4 pieces) and discard. Toss popcorn with Parmesan, minced garlic, cayenne and salt.
Ted of Manila, Phili: While we're at it (ice cream toppings, that is), I might as well post one of my personal favorites:
MOCHA CARAMEL FUDGE SAUCE
From: Ted of Manila, Phili - 11-17-99
Makes about 1 1/4 cups
"Best served warm over heaping scoops of ice cream, then smother with nuts of your choice."
2/3 cup sugar
1/2 cup and 2 tablespoons espresso*
1/3 cup heavy whipping cream
4 ounces chopped dark sweet chocolate
1 ounce butter
2 tablespoons dark rum or brandy
2 teaspoons cornstarch
Combine sugar and 1/2 cup espresso in saucepan. Boil without stirring until mixture spins a thread when dropped from spoon. Quickly stir in cream until smooth. Stir in chocolate until melted. Add rum. Dissolve cornstarch in remaining 2 tablespoons espresso; stir into chocolate mixture. Simmer while stirring for 1 minute then remove from heat.
*Strong coffee will do instead of espresso for this recipe (though the aroma will not be as sharp).
FLAVORED COFFEE MIXES
MOCHA FLAVORED COFFEE MIX
1/2 cup instant coffee
1/2 cup sugar*
1 cup powdered milk or instant creamer
2 Tbsp unsweetened cocoa powder
ORANGE FLAVORED COFFEE MIX
1/2 cup instant coffee
1/3 cup sugar*
1 cup powdered milk or coffee creamer
1/2 tsp dried orange peel
VIENNA COFFEE MIX
1/2 cup instant coffee
2/3 cup sugar*
2/3 cup powdered milk or coffee creamer
1/2 tsp ground cinnamon
Choose a flavor and combine the ingredients in a blender.
One recipe will make about 20 cups of coffee
TO MAKE COFFEE:
Put 2 teaspoons of the mix in 1 cup boiling water and stir.
*Substitute the appropriate amounts of artificial sweetener for sugar, if desired.
Marie/Me: this is a cute idea:
HAM WELLINGTON
Makes 10-12 servings
1 (5 to 8 lb.) canned ham
1 (11 oz.) pkg. pie crust mix
3 tbsp. Champagne mustard (or similar mustard)
1 egg, beaten
Rinse and dry ham; set aside.
Make pie crust mix according the package directions.
Roll pastry into a 17-inch square.* Place ham in center of pastry. Baste top and sides with mustard before wrapping pastry around ham. Seal edges of pastry with cold water and press together to seal.
Place ham on a greased baking sheet with the seam side down. Place pastry shapes on top, if desired. Brush pastry with egg.
Bake at 425 degrees F for 45 minutes to 1 hour or until internal temperature reaches 140 degrees F and pastry is browned.
*If desired, reserve some pastry to cut into shapes to decorate top.
FLAVORED BUTTERS
To prepare each seasoned butter, stir together the melted butter and seasonings, blending thoroughly. Keep warm. Serve with corn on cob or warm breads.
DILL AND GARLIC BUTTER:
4 tbsp. unsalted butter, melted
2 1/2 tbsp. chopped fresh dill
2 cloves garlic, minced
1 pinch white pepper
CHILE BUTTER:
4 tbsp. unsalted butter melted
1 1/2 tsp. chile powder
1/2 tsp. ground cumin
1 tbsp. ketchup
HERB BUTTER:
4 tbsp. unsalted butter melted
4 tbsp. chopped basil
3 cloves garlic, minced
Salt and pepper, to taste
FLANK STEAK ROLLS
1 (1 lb) flank steak
1 clove garlic, halved
1 1/2 tsp salt, divided use
1/4 tsp ground black pepper
4 slices bacon
1 (8 oz) can tomato sauce
1/4 cup water
1/2 cup finely chopped onion
1/8 tsp marjoram
1 tbsp chopped fresh parsley
Cut a diamond pattern, 1/8-inch deep, into both sides of beef steak. Rub beef with garlic; sprinkle with 1 tsp. salt and the pepper. Cut beef lengthwise into 2 halves. Cut each half crosswise into halves (for 4 pieces total). Set aside.
Fry bacon until limp. Drain bacon, reserving fat.
Place 1 slice bacon on each part beef. Roll up, beginning at long side; secure with wooden picks.
Fry beef in bacon fat over medium heat until brown; drain.
Mix together tomato sauce, 1/4 cup water, onion, remaining 1/2 teaspoon salt and marjoram; pour over beef. Cover and simmer until beef is tender, 45 to 60 minutes.
Remove beef to warm platter, remove wooden picks. Pour sauce over beef. Garnish with parsley.
FLAN
2/3 cup sugar, divided use
2 eggs
1 (13 oz) can evaporated milk
1 tsp vanilla
1 dash salt
Preheat oven to 350 degrees F. Have ready a 3 cup ring mold.
In small skillet, stir 1/3 cup sugar over medium heat until melted and golden brown. Quickly pour sugar into ring mold, tilting mold to coat bottom and sides.
In bowl, beat eggs; stir in evaporated milk, remaining 1/3 cup sugar, vanilla, and salt. Slowly pour over sugar into mold.
Set mold into baking pan on oven rack. Fill pan with water to depth of 1-inch. Bake uncovered 50-55 minutes or until knife inserted halfway between center and edge come out clean. Chill in refrigerator.
To serve, carefully loosen custard from sides and center of the mold. Invert on platter.
FAJITA CHICKEN WINGS
Source: unknown
12 chicken wings
FOR THE MARINADE:
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons oil
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
WHEN READY TO COOK:
Heat oven to 375 degrees F.
Drain chicken wings, reserving marinade. Place chicken on broiler pan or on a rack in a rimmed baking sheet.
Pour marinade into a small saucepan and bring to a boil; simmer 2-3 minutes. Set aside.
Bake at 375 degrees F for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.
HOT FUDGE SAUCE FOR ICE CREAM
From: Marie/Me
"This sauce refrigerates to an even thicker consistency (for use as a cold chocolate sauce or as a dip for sliced fruit) and can be reheated to serve hot again."
1/3 cup sugar
1 ounce unsweetened chocolate powder
1/4 cup heavy whipping cream
1 tbsp butter, softened
1 tbsp sherry or light wine
1/4 tsp vanilla
Combine sugar, cocoa powder, heavy cream and butter in a saucepan. Boil without stirring for 7 minutes (I use the microwave).
Remove from heat and add sherry and vanilla; stir all together and let it set for a few minutes before serving.
FABULOUS HOT FUDGE SAUCE
3/4 cup brown sugar
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 cup and 3 tablespoons boiling water
1 teaspoon vanilla
Place brown sugar, cocoa powder and cornstarch into a 4 cup Pyrex measuring cup (or tall sided microwave safe container). Whisk together until thoroughly mixed and no trace of lumps exists.
Add 1/2 cup and 3 tablespoons boiling water to the dry ingredients and whisk until smooth.
Microwave on HIGH for 4 minutes or until quite thick, stirring midway. Keep a careful watch on it, it should not overflow but it will boil up quite a lot.
Remove from microwave and stir in vanilla. Serve.
LUCY'S SALMON SOUP
Source: Lucy, Juneau, Alaska to the Alaska Seafood Marketing Institute.
Makes 8 servings
4 tablespoons butter, divided use
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
Water, as needed
2 tablespoons flour
3 cups milk
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
1/4 teaspoon ground white pepper
1 (7 3/4 oz) can salmon, drained
1 (8 oz) can stewed tomatoes
1 cup grated Monterey jack cheese
2 tablespoons chopped fresh parsley
In a saucepan, melt 2 tablespoons butter; saute celery and onions.
Add potatoes and enough water to cover; simmer until potatoes are tender.
In a skillet, melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and milk to potatoes. Heat until thickened over medium heat stirring constantly.
Add salmon, tomatoes, thyme, dill and white pepper. Heat until steamy. Do not boil.
Add cheese just before serving. Garnish with chopped parsley.
EMERIL'S TURKEY POT PIE WITH SAVORY PIE CRUST
Source: Emeril's TV Dinners by Emeril Lagasse
From: Marie/Me
1 recipe Basic Savory Pie Crust (recipe follows)
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
Salt and freshly ground black pepper to taste
6 tablespoons bleached all-purpose flour
2 cups Chicken Stock or canned chicken broth
1 cup half-and-half
1 cup peeled and diced Idaho potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup leftover sweet potatoes
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes (OR any leftover vegetables from Thanksgiving)
1 cup sweet young peas, fresh or frozen (defrost if frozen)
2 cups shredded cooked turkey, white and dark meat
2 tablespoons finely chopped fresh parsley leaves
Prepare the pie crust dough and refrigerate while preparing filling.
Preheat the oven to 400 degrees F. Grease a 9x9x2-inch baking pan.
Heat the butter in a large saute pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes.
Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux.
Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes.
Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper.
Stir in the potatoes, carrots, peas (or any other leftover Thanksgiving vegetables), turkey, and parsley, season with salt and pepper, and mix well.
Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet.
Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.
BASIC SAVORY PIE CRUST
(Makes 2 pie crusts, enough for one 9-inch and one 10-inch crust)
3 1/4 cups bleached all-purpose flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water, as needed
TO PREPARE THE DOUGH:
Combine the flour and salt in a large mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
TO MAKE THE CRUST:
Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pieces and put the second half back in the refrigerator.
For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.
LEMON CHIVE FETTUCCINE
Makes 6 servings
6 ounces fettucine, uncooked
1/3 cup sour cream
3 tablespoons chopped fresh chives or parsley
1 tablespoon grated lemon peel
2 teaspoons lemon juice
1 teaspoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Boil 3 quarts water. Add fettuccine. Stir until water boils again (about 30 seconds). Cook 10-12 minutes; drain.
Mix remaining ingredients together and toss with fettuccine.
Serve hot as a side to poultry or as a refreshing entree.
ITALIAN LOAF
Makes 8 servings
1 (10 oz) can refrigerated prepared pizza crust dough
4 cups grated mozzarella cheese, divided use
1 pound hot Italian sausage meat, browned and drained
1/2 cup tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (10 oz) package frozen spinach, thawed and drained
1 egg, lightly beaten
1 (7 oz) jar diced pimientos, drained
1 (3 oz) package sliced pepperoni
12 large pimiento-stuffed green olives, cut in half
Preheat oven to 400 degrees F.
Unroll dough and cut off one-fourth of dough crosswise; set aside. Line a greased (9 x 5 1/4 x 2 1/2-inch) loaf pan with the large piece of dough. Moisten the dough with water at corners and press to seal.
Place 2 cups of the cheese on the bottom of the dough and top with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and basil.
Combine spinach with egg and spread over tomato sauce. Layer pimientos on top of spinach and top with remaining 2 cups cheese. Arrange the pepperoni on top of the cheese layer. Top with olive halves.
Cover filling with reserved dough and crimp edges of dough to seal. Cut slits in top of dough to allow steam to escape.
Bake at 400 degrees F for 50 minutes or until crust is well browned (if crust browns too quickly, cover loosely with aluminum foil).
Allow to cool 10 minutes in pan before removing from pan and cutting into slices.
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