Manhattan, Perfect
Servings: 1
Ingredients:
2 fl Bourbon 1 fl Sweet vermouth
1 fl Dry vermouth 1 ds Angostura bitters
Stir with ice and strain into cocktail glass. Garnish with a cherry.
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French Chocolate Praline
Servings: 1
Ingredients:
-Waldine Van Geffen VGHC42A
1 Recipe of French Praline
-Topping
4 oz Semi-sweet chocolate
1 1/2 c Heavy cream
Melt the chocolate in the cream, stirring until smooth. Add thepraline at the last moment or sprinkle on top of each serving.Source: Times-Picayune Miriam Guidroz (wrv)
DEEP-FRIED WILD TURKEY
Servings: 1
Ingredients:
1 ea Wild turkey, whole, dressed
2 1/2 ga Peanut oil
1 c Italian salad dressing
1/2 c Lemon juice, fresh
3 tb Onion juice
3 tb Garlic juice
2 tb Worcestershire sauce
1 tb Liquid smoke
1 1/3 oz Cayenne
1/4 c Salt
Mix all ingredients except turkey, pot and peanut oil to make amarinade. Let stand overnight in refrigerator. Use meat injectingneedle to inject all through turkey. Put turkey and marinade in alarge plastic bag and keep in the refrigerator for 1 to 3 days.Remove in time to bring to room temp before cooking. [...]
Italian Sausage In Tomato Sauce
Servings: 10
Ingredients:
2 lb Italian Sausage
2 T Olive oil
2 c Tomato sauce
1 t Oregano
1 c Chablis wine
1 lb Mushrooms, fresh and sliced
Saute Italian sausage for a few minutes in olive oil -just long enough to seal it or firm it up. Removesausage and let cool. Cut into bite-size pieces. Mixthe rest of the ingredients in the skillet. Bring toa boil. Add sausage and cook for 1 hour on low heat.Serve as [...]
SPICY ORANGE NUTS
Servings: 6
Ingredients:
1 1/2 c Unsifted powdered sugar
2 tb Cornstarch
1 ts Cinnamon
3/4 ts Cloves
1/4 ts Allspice
1/8 ts Salt
2 tb Freshly grated orange peel.
2 Egg whites, slightly beaten
3 tb Freshley squeezed orange
-juice
2 c Walnut or pecan halves
From: Arizona Cookbook
Sift together sugar, cornstarch, spices and salt. Stir in grated peel.Blend egg whites with orange juice; stir in nuts, coating each halfcompletely. Drain thoroughly. Then roll in sugar mixture to coat well.Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for20 to 25 minutes (or until [...]
Creamed Tomato Soup
Servings: 8
Ingredients:
3 tb Butter (to saute with)
2 tb Safflower oil
2 Large onions, chopped
1/2 ts Thyme, crushed
1 ts Basil
1 ds Salt and pepper
10 Medium ripe tomatoes,
Coarsely chopped
5 tb Tomato paste
1/3 c Flour
6 c Chicken broth
1 1/2 ts Sugar
1 c Cream
1 c Milk
2 tb Butter
Combine butter and oil in soup pot; add onions; saute over low heat,sprinkling with thyme, basil, salt and pepper; stir occassionally. Whenonions are tender, stir in tomatoes and tomato paste; simmer about 18minutes. Blend flour with equal amount of chicken broth; add to tomatomixture and mix well. Slowly add remaining chicken broth, [...]
Hot And Sour Seafood Soup (Thai)
Servings: 6
Ingredients:
1/2 lb Small fresh shrimp shelled
-(shells reserved) and
-deveined
2 qt Chicken stock
2 Green Serrano chilies,
-seeded and chopped
1 ts Salt
g Zest of one lime
4 Kaffir lime leaves
3 Lemon grass stalks, cut
-into 1-inch pieces
1/2 lb Scallops
2 tb Fish sauce
Juice of 3 limes
3 To 4 tablespoons fresh
-cilantro, chopped
1 Red Serrano chili, seeded
-and slivered
6 Shiitake mushrooms, sliced
2 Green onions, sliced
-julienne
Combine shrimp shells with stock, chilies, salt, lime, zest, limeleaves and lemongrass stalks in heavy non-aluminum pot. Bring to aboil, reduce heat, cover and simmer for 20 to 20 minutes. Strain.Return liquid to pot and place over medium-high heat and bring to aboil. Add shrimp and scallops and cook [...]
CHICKEN AND SPAGHETTI
Servings: 1
Ingredients:
8 Chicken breasts
1 lg Onion, chopped
1 Celery stalk, chopped
1/2 c Mushrooms, chopped
1 pk Spaghetti, cooked 10 oz.
1 Stick of margarine
1 cn Cream of mushroom soup
Velveeta cheese 10 oz.
1/2 c Milk
Boil chicken until done. Debone chicken. Cut cheese and margarine intosquares and let stand at room temperature for about 15 minutes. Mix chickenand spaghetti. Mix other ingredients. Bake at 350 degrees for about 20minutes or until brown. Randy Rigg
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PORK TENDERLOIN WITH APPLE AND ONION
Servings: 8
Ingredients:
3 lb Pork tenderloin
2 Granny Smith Apples
2 c Chopped onion
8 Garlic cloves,peeled
3 tb Olive oil
3/4 c Chicken broth
2 tb Wine vinegar
1 tb Honey
Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOINOF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides ina skilled. You may use either one 3 pound roast or two 1-1/2 pound roasts.Remove the meat and put into a roasting pan with a [...]
Creamed Carrot Soup
Servings: 8
Ingredients:
2 tb Butter
1 Onion, finely chopped
6 md Or 9 small carrots, diced
1/4 c All purpose flour
6 c Chicken stock
1 Bay leaf
1/2 ts Granulated sugar
1/4 ts Dried thyme
2 Sprigs fresh parsley
1 c Milk
1/2 c Whipping cream
3 tb Each finely chopped parsley
-and chives
Servings: about 8
Salt
In large heavy saucepan, melt butter over low heat; cook onion,covered, for1 minute. Add carrots and stir to coat; cover and cook for 15 minutes,stirring occasionally.
Stir in flour; cook, stirring, for 2 minutes. Gradually stir in stock; addbayleaf, sugar, thyme and parsley. Simmer, uncovered, for 15 minutes oruntil reduce slightly. [...]