This page is Dedicated to my AOL Sis ... (Betty) Boop266 ... Without her ... help ... patience ... understanding ... and love ... I would be lost today .
{{{{{{{{{{PAWING}}}}}}}}}} From Weesie (tail waggin) To Annie!
A BIG {{{{{{{{HUG}}}}}}}} to my buds JJSunbird ... ALFCOO ... EMMETTE ... CraftE1Ldy and RainRshine ... For sticking by me and helping me in my time of need!
..... RECIPES .....
KAHLUA
Keywords: Beverage ... Holiday Meals
Qty ... Measurement ... Preparation ... Ingredient
--- ----------- ----------- ----------
2 oz. instant Coffee
4 cup Sugar
2 cup boiling Water
1 pint Whiskey
1 bean Vanilla
Thoroughly clean 2 medium sized glass bottles (preferably made of brown glass).
Combine coffee, sugar, and water, heat till sugar is combined with other ingredients.
Pour in whiskey, stir.
Put 1/2 of the vanilla bean in each bottle, add the cooled Kahlua.
Seal.
Let stand in a cool, dark place for at least 30 days.
ITALIAN MEATBALLS
Serving Size :
Keywords: Entree ... Italian ... Meat
Qty ... Measurement ... Preparation ... Ingredient
--- ----------- ----------- ----------
1 lb. bulk Italian Sausage
1 Tbl. fresh Mint
2 pieces crumbled Bread
1/3 cup White Wine
olive Oil
2 beaten Egg
Soak the bread pieces in the wine, set aside.
Combine the Italian sausage, eggs, mint, and bread; form into 24 meat-balls.
Brown the meatballs over high heat in a skillet lightly greased with olive oil.
Finish cooking the meatballs in a MARINARA SAUCE, serve over
spaghetti or other pasta.
ITALIAN BRAISED BEEF
Serving Size: 6-8
Keywords: Entree ... Italian ... Meat
Qty ... Measurement ... Preparation ... Ingredient
--- ----------- ----------- ----------
4 lb. rump roast of Beef
1/4 lb. deli Ham
5 strips Bacon
3 clove chopped Garlic
2 stalks chopped Celery
2 thinly sliced Carrot
1 cup White Wine
1 cup Red Wine
1 Tbl. fresh Rosemary
1/4 tsp. dried Oregano
1/4 tsp. dried Basil
Salt
Pepper
Line a large Dutch oven with the strips of bacon. Add the roast and brown on all sides over high heat.
Add the remaining ingredients, cover tightly, and cook over low heat for 3 1/2 hours, or until tender, turning occasionally.
Serve roast with the pot liquor and buttered pasta.
HOLLANDAISE SAUCE
Serving Size : 4 ... Keywords: Sauce Qty ... Measurement ... Preparation ... Ingredient
--- ----------- ----------- ----------
3 yolks Egg
1/2 cup Butter
2 Tbl.
Lemon Juice
1/4 cup boiling Water
1/2 tsp. Salt
1/8 tsp. Cayenne
1/2 tsp. Pepper
1/4 tsp. Worcestershire
1 dash Paprika
Separate eggs. Melt butter to simmering. Whip egg yolks in food
processor, and while butter is hot, slowly add to eggs the butter, lemon juice and remaining ingredients.
Blend until thick.
To keep sauce from separating, make sure butter is very hot.
To keep sauce hot, pour into a preheated wide-neck thermos.
HOME-MADE PRETZELS
Serving Size : 12
Keywords : Daily Breads Bread
Appetizer
Qty Measurement Preparation Ingredient
--- ----------- ----------- ----------
1 1/4 cup warm Water
1 Pkg. Yeast
1/2 tsp. Sugar
3 1/2 cup white Flour
1 beaten Egg
1 Tbl. Water
Sesame Seeds
Salt
Mix yeast and sugar with 1/4 cup water. Set aside until bubbly.
Place flour and yeast mixture into a mixing bowl and blend to form a dough.
Knead on a floured surface for about 5 minutes, until smooth and
elastic.
Place in a greased bowl, cover, let rise 1-1 1/2 hours.
Punch down and shape the pretzels as follows: Divide dough into 12 pieces and shape into sticks 6' long.
-OR-
Divide dough into 10 pieces and shape into knots.
Place on greased cookie sheets. Cover and let rise 45 minutes.
Glaze with 1 egg beaten with 1 T of water. Sprinkle tops of pretzels with coarse salt or sesame seeds.
Preheat oven to 475F and bake for 10 minutes.
Cool and store in airtight container.
HOT AND SWEET RIBS
Serving Size : 6
Keywords : California Beef Entree Meat Oriental
Qty Measurement Preparation Ingredient
--- ----------- ----------- ----------
3 lb. Short Ribs
1/4 cup Soy Sauce
1 Tbl. minced Garlic
2 tsp. grated Orange Peel
2 tsp. grated fresh Ginger
1/4 tsp. Pepper
1/4 cup Honey
1 Tbl. Soy Sauce
1 Tbl. Mustard
1 Tbl. Lemon Juice
Trim excess fat from ribs. Lightly score top of ribs.
Combine 1/4 cup soy sauce, garlic, orange rind, ginger and black pepper.
Marinate ribs in mixture for 8 hours or overnight, turning occasionally.
Combine honey, 1 T soy sauce, mustard and lemon juice in small bowl; set aside.
Take ribs from marinade; place on grill 4-5' from medium-low
coals.
Grill 15-18 minutes, turning and basting with marinade.
Brush ribs with honey baste mixture.
Continue grilling 2-3 minutes or until desired doneness.
SCALLOPINE PICCATA
Serving Size : 6
Keywords ... : Entree Italian Poultry Chicken
Qty ... Measurement ... Preparation
3 whole Chicken Breast
1/2 cup all purpose Flour
1 1/2tsp Salt
1/4tsp Pepper
1/2 cup Butter
1/3 cup Lemon Juice
1/4 cup chopped Parsley
Bone chicken breasts and pound thin. In a bowl mix flour, salt and pepper.
Dip cutlets in mixture and press firmly to coat. Shake off excess.
Chill.
In large skillet heat butter until it sizzles.
Saute' cutlets, 3 or 4 at a time, 2-3 minutes per side.
Drain on paper towels and keep warm until all are cooked.
Stir lemon juice into drippings and scrape bottom to loosen particles.
Heat but don't boil.
Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley.
SEAFOOD BROCHETTES
Serving Size : 4
Keywords: Entree ...Seafood
Qty ... Measurement ... Preparation ... Ingredient
-------------------------------------------------------------
12 large shelled Prawns
12 large Sea Scallops
1 lb. 1" chunks Swordfish
8 parboiled Pearl Onion
1 seeded Bell Pepper
8. Cherry Tomato
2 cup White Wine
1 cup Lime Juice
1/8 tsp. Tabasco Sauce
1/4 cup Olive Oil
1 Tbl. chopped Cilantro
Remove veins from prawns.
Combine last 5 ingredients for wine marinade.
Add seafood to marinade and refrigerate 1 hour.
Cut bell pepper into 1 inch chunks.
Thread seafood and vegetables onto skewers and barbecue or broil until done, basting occasionally with marinade.
Serve over steamed rice.
SENGALESE SOUP
Serving Size : 6
KeywordS:...Soup
Qty..... Measurement ... Preparation ... Ingredient
-------------------------------------------------------------
1 cup Chicken Stock
1 cup Sour Cream
1 cup Chicken Broth
1/4 tsp Curry Powder
1/2 tsp. Tabasco Sauce
1 shredded Cucumber
Salt
Combine the ingredients. Serve chilled.
SESAME CHICKEN
Serving Size : 6
Keywords : ... Appetizer... Poultry ... Chicken ... Oriental
Qty ... Measurement... Preparation ... Ingredient
-------------------------------------------------------------
2 lb. Chicken Wings
1/2cup Soy Sauce
2 cloves peeled Garlic
1/4 tsp Pepper
1/2 tsp Tabasco Sauce
1 2in. pc. peeled Ginger
1 beaten Egg
1/3 cup Sesame Seeds
1/2 cup dry Bread Crumbs
1/2 stick melted Butter
Cut chicken wings in half at the joint and cut off wing tips.
Blend next five ingredients in processor.
Pour over chicken and marinate overnight.
Remove chicken from marinade.
Pour egg into marinade; combine bread crumbs and sesame seeds.
Dip chicken into crumb mixture; set them in a buttered baking dish.
Pour melted butter over them and bake at 400F for 40 - 50 minutes.
SHASHLIK
Serving Size : 4
Keywords : Entree... Greek ... Meat
Qty ... Measurement ... Preparation ... Ingredient
-------------------------------------------------------------
3 lb. cubed Lamb
1 cup Olive Oil
3 chopped Onion
1 tsp. Salt
1 tsp. ground Pepper
2 cloves chopped Garlic
You can use cubed leg or shoulder of lamb .
Combine oil, onion, garlic, salt and pepper and marinate lamb for at least one day in
refrigerator.
Skewer the meat and broil until brown all over.
Serve with Rice Pilaf and broiled tomatoes.
SHRIMP ARNAUD
Serving Size : 8
Keywords : Appetizer ... French... Seafood Qty .......... Measurement .......... Preparation... Ingredient
-------------------------------------------------------------
4 lb. cooked Shrimp
1/4 cup Peanut Oil
1/4 cup white Vinegar
1 Tbl. chopped Chives
1 Tbl. Chili Sauce
2 tsp. hot Mustard
1 medium clove Garlic
1/4 tsp. Paprika
Combine oil, white vinegar, chives, chili sauce, hot mustard, garlic and salt.
Add cooled shrimp;
Toss well.
Cover and refrigerate at least 3 hours, tossing occasionally.
To serve, drain, sprinkle lightly with paprika.
SHRIMP DE JONGHE
Serving Size : 4
Keywords : Entree... French ... Fish
Qty ... Measurement ... Preparation ... Ingredient
-------------------------------------------------------------
1/2 cup flaked Coconut
1/4 cup dry Bread Crumbs
1/3 cup Peanut Oil
3 Tbl. chopped Parsley
1 Tbl. minced Garlic
3/4 tsp. Salt
1/4 tsp. Paprika
dash Cayenne
2 lb. uncooked Shrimp
1/2 cup Sherry
Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic. Reserve 1/4 cup of mixture for topping.
Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated.
Turn into lightly oiled casserole Pour sherry over shrimp and sprinkle with reserved mixture.
Bake, uncovered, in moderate oven (375 F) until shrimp is tender, about 40 minutes.
SOLE EN GOUGONS
Serving Size : 4
Keywords : Entree ... French ... Fish
Qty.... Measurement... Preparation... Ingredient
-------------------------------------------------------------
1 lb. fillet Sole
1 yolk Egg
1/4 cup Milk
1/8 tsp.Salt
dash Pepper
3/4 cup dry Bread Crumbs
3/4 cup Peanut Oil
Cut fillet of sole diagonally into 1/2 inch strips .
Beat together egg yolk, milk, salt and pepper until well blended.
Soak fish strips in egg mixture for a few minutes.
Coat fish with bread crumbs
Roll each piece between palms to get a rounded strip.
Fry in shallow hot oil (375F) until golden brown (3 min).
Drain on paper towels.
Serve on warm platter.
Serve with Tartar Sauce and lemon slices.
SONOMA BBQ OYSTERS
Serving Size : 6
Keywords : American ... Seafood
Qty ... Measurement ... Preparation... Ingredient
-------------------------------------------------------------
36 unshelled Oysters
2 stick melted Butter
3 cup warmed Barbecue Sauce
Scrub oysters thoroughly.
Place oysters on a hot barbecue grill and cook till their shells pop open; or remove the top shell and broil in oven 3-5 minutes, until lightly browned.
Serve the oysters with melted butter and warmed barbecue sauce to dip them in.
Some fresh crusty french bread and a good green salad are all that's needed to make a Sonoma Coast Special!
SONOMA GREEN SALAD
Serving Size : 6
Keywords : Salad ... American ...Vegetable
Qty ... Measurement ... Preparation ... Ingredient
-------------------------------------------------------------
1 head Butter Lettuce
1 1/2 cup Walnuts
1 recipe RASPBERRY VINAIGRETTE
Wash lettuce, dry, and tear into bite-sized pieces .
Place in salad bowl, toss in walnuts and drizzle RASPBERRY VINAIGRETTE over salad to taste.
Optional: For a beautiful garnish, use clean unsprayed edible flowers, such as nasturtium, borage, pineapple sage, chive or violets.
SPINACH DIP
Serving Size : 10
Keywords: Appetizer... Meatless ... Dip ... Food Processor
Qty ... Measurement ... Preparation... Ingredient
-------------------------------------------------------------
1 10 oz.pkg frozen drained Spinach
1 small can diced Water Chestnuts
1 pint Sour Cream
1/2 cup chopped Scallion
1 cup Mayonnaise
1/2 cup chopped Parsley
3/4 pkg. Knorr Leek Soup
1 tsp. dry Italian Dressing
3 tsp dried Dill Weed
Combine all ingredients in a food processor fitted with a steel blade; blend till smooth.
Chill for at least 1 hour.
Makes 3 1/2 cups.
SPINACH SOUP
Serving Size : 6
Keywords : Soup ... Jewish
Qty ... Measurement ... Preparation ... Ingredient
-------------------------------------------------------------
2 Pkg. frozen Spinach
1/4 cup chopped Onion
1/3 cup sifted Flour
1 Tbl. Salt
1/4 cup Peanut Oil
1/4 tsp. Pepper
dash Nutmeg
6 cup Milk
Water
Cook frozen chopped spinach in unsalted water according to directions and drain.
Heat oil in large saucepan. Add onion and saute' until transparent (5 minutes).
Remove from heat. Blend in flour, salt, pepper and nutmeg.
Stirring constantly, gradually add milk. then add spinach.
Cook over medium-high heat (about 15 minutes).
Stir often to prevent scorching.
STEAK AU POIVRE
Serving Size : 5
Keywords : Entree... French... Steak ... Beef
Qty ... Measurement... Preparation ... Ingredient
-------------------------------------------------------------
3 lb. boneless Sirloin Steak
3 Tbl.crushed Pepper
2 Tbl. Butter
1 Tbl. Salad Oil
1/2 cup Red Wine
2 Tbl. Brandy
1 tsp. Salt
Rub half the pepper on each side of steak.
Heat large skillet till hot, add oil and 1/2 the butter, stirring till butter is melted.
Add steak and sear on each side.
Reduce to medium heat and continue cooking 8 minutes per side. Place steak on warm platter.
Add butter, wine, brandy and salt.
Simmer while stirring a few minutes.
Pour over steak.
STEAK DIANE
Serving Size : 4
Keywords : Entree ... Beef ... Steak
Qty ... Measurement ... Preparation ... Ingredient
-------------------------------------------------------------
1 1/2 lb. Sirloin Steak
1/2 tsp. dry Mustard
1/4 tsp. Salt
1/8 tsp. ground Pepper
1 Tbl. chopped Chives
1 Tbl. Lemon Juice
1 tsp. Worcestershire
3 Tbl. heated Cognac
2 Tbl. Olive Oil
Preheat oil 5 minutes at 375F.
Meanwhile, wipe 1/2-inch thick steak with paper towels to remove excess moisture.
Mix dry mustard, salt and pepper.
Sprinkle over one side of steak, rub in.
Brown steak in hot oil, about 1 1/2 minutes on each side. Sprinkle with chives, lemon juice and Worcestershire.
At tableside, pour heated cognac over steak.
Ignite.
When the flame goes out, transfer steak to serving platter.
Spoon pan juices over meat and serve.
STRAWBERRY JAM
Serving Size : 8
Keywords : Microwave ... Fruit
Qty ... Measurement ... Preparation... Ingredient
-------------------------------------------------------------
4 1/2 cup hulled Strawberry
1 3/4 oz. powdered Pectin
7 cup Sugar
Chop strawberries and place in 3-quart casserole with pectin.
Stir well.
Cover. Place in microwave oven and heat at FULL POWER 8 - 10 minutes until mixture is at a rolling boil.
Add sugar to boiling mixture and stir well.
Return uncovered to microwave oven and heat at FULL POWER 8 - 10 minutes, stirring after 5 minutes, until mixture reaches a full rolling boil.
Let boil 1 minute longer.
Remove from oven and skim off foam with metal spoon, stirring jam for 5 minutes.
Ladle into hot sterilized glasses.
Seal. Makes 8 cups.
These Recipes are curtesy of SMOKEY ... and you too ... If you desire more recipes like these .... may want to visit Smokey at his Homepage ....... and while there ..... consider joining his mailing list for great ones like these everyday!
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