Culinary recipes » 2900 recipes

Lime And Cumin Vinaigrette

Cook — Sat, 02 Jan 2010 10:27:32 +0000

Lime And Cumin Vinaigrette

Servings: 2
Ingredients:

2 tb Fresh lime juice                  1/2 ts Chili powder
1 tb Fresh lemon juice                 1/2 ts Salt
1/2 ts Cumin                             1/3 c  Vegetable oil

In a bowl whisk together the lime juice, the lemon juice, the cumin, the
chili powder, and the salt, add the oil in a stream, whisking, and whisk
the vinaigrette until it is emulsified. Makes about 1/2 cup.

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Sun-Dried Tomato Vinaigrette

Cook — Sat, 02 Jan 2010 09:54:19 +0000

Sun-Dried Tomato Vinaigrette

Servings: 2
Ingredients:

2    Sun-dried tomato halves                  -mashed to a paste
1 1/2 tb Balsamic vinegar                  1/2 ts Salt
1 1/2 tb Red-wine vinegar                  1/3 c  Olive oil
1/2    Garlic clove, minced and            1 tb Minced fresh basil leaves

Mash the garlic to a paste and mash together the salt. In a saucepan
simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until
they are tender, drain them, and mince them. In a bowl whisk together the
tomatoes, the vinegars, and the garlic paste, add the oil in a stream,
whisking, and whisk the vinaigrette until it is emulsified. Stir in the
basil. Makes about 2/3 cups.

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Sherry Saffron Vinaigrette

Cook — Sat, 02 Jan 2010 09:52:10 +0000

Sherry Saffron Vinaigrette

Servings: 2
Ingredients:

1/2 ts Sugar                               1 ts Minced pimiento-stuffed
1/8 ts Crumbled saffron threads                 -olive
2 tb Sherry vinegar (available         1/3 c  Olive oil
-at specialty foods shops                Salt and pepper to taste
-and some supermarkets)

In a bowl whisk together the sugar, the saffron, the vinegar, the olive,
and salt and pepper to taste, add the oil in a stream whisking and whisk
the vinigrette until it is emusified. Makes about 1/2 cup.

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Raspberry And Walnut Vinaigrette

Cook — Tue, 29 Dec 2009 20:49:50 +0000

Raspberry And Walnut Vinaigrette

Servings: 2
Ingredients:

1/2 ts Honey mustard (available                 -shops)
-at specialty foods shops           3 tb Walnut oil
-and some supermarkets)             3 tb Olive oil
2 tb Raspberry vinegar                   1 tb Minced fresh tarragon
-(available at specialty                 Salt to taste

In a bowl whisk together the mustard, the vinegar, and salt to taste, add
the oils in a stream, whisking, and whisk the vinaigrette until it is
emulsified. Stir in the tarragon. Makes about 1/2 cup.

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Garlic French Vinaigrette

Cook — Tue, 29 Dec 2009 20:44:35 +0000

Garlic French Vinaigrette

Servings: 2
Ingredients:

2    Garlic cloves                       2 tb Fresh lemon juice
5 tb Heavy cream                         1 tb Olive oil
1/2 ts Dijon-style mustard                      Salt and pepper to taste

In a small saucepan boil the garlic in 2 inches water for 15 minutes, or
until it is tender, and drain it. In a bowl mash the garlic to a paste and
whisk in the cream, the mustard, the lemon juice, and salt and pepper to
taste, whisking until the mixture is thickened slightly. Add the oil, drop
by drop, whisking, and whisk the vinaigrette until it is emulsified. Makes
about 1/2 cup.

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Basic French Vinaigrette

Cook — Tue, 29 Dec 2009 20:26:55 +0000

Basic French Vinaigrette

Servings: 2
Ingredients:

2 tb White-wine vinegar or fresh       1/3 c  Olive oil
-lemon juice                             Salt and pepper to taste
1/2 ts Dijon-style mustard

In a bowl whisk together the vinegar, the mustard, and salt and pepper to
taste, add the oil in a stream, whisking, and whisk the vinaigrette until
it is emulsified. Makes about 1/2 cup.

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Spicy, Garlicky And Herby Sausage

Cook — Sat, 26 Dec 2009 21:18:00 +0000

Spicy, Garlicky And Herby Sausage

Servings: 25
Ingredients:

1 tb Fresh sage, fine chopped          1/2 ts Cayenne pepper
1 tb Fresh marjoram, fine                1 ts Crushed dried red pepper
-chopped                            2 ts Salt
2 ts Fresh thyme leaves, chopped         1 c  Dry red wine
2 ts Fresh rosemary, fine                5 lb Pork butt, coarsely ground
-chopped                                 -1/4 to 1/3 fat
1/4 c  Fresh parsley, chopped                   Nine feet or so of sausage
2    Cloves garlic, fine chopped              -casings, soaked and cut in
2 ts Ground coriander                         -3 foot lengths
1 tb Black pepper

1) Mix all ingredients in a large bowl and refrigerate covered over
night to let the flavors blend. 2) Prepare casings and stuff sausages in 3
to 4 inch lengths. 3) Hang the sausages for an hour or so in an airy, cool
place. They
will keep a few days refrigerated and loosely wrapped in butcher
paper or frozen for a couple of months.

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Candied Mint Leaves

Cook — Sat, 26 Dec 2009 21:10:46 +0000

Candied Mint Leaves

Servings: 10
Ingredients:

40    Apple or Pineapple Mint             2    Egg whites (may need more)
-Leaves (select tender                   Water
-leaves with no blemishes)               Powdered sugar

The large downy leaves of the apple and pineapple mint leaves take up this
coating very well which will not readily adhere to most of the varieties of
the mint. This is a nice confection that has many uses.
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Froth up the egg whites with a little water. With a small brush, paint the
leaves with the egg white and dust both sides with the powdered sugar. Set
each leaf on a sheet of wax paper and allow to dry. They will dry with a
frosty crystalized coating and make a nice garnish for desserts or a
pleasant candy treat.

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Chicken Stock For Soup

Cook — Sat, 26 Dec 2009 21:00:52 +0000

Chicken Stock For Soup

Servings: 1
Ingredients:

4 lb Chicken backs, necks                2 md Celery stalks, trimmed
4 qt Water                                    -quartered
2    Carrots, quartered                  5    Peppercorns
1 lg Onion, quartered                    1    Clove garlic (optional)

Add chicken to cold water, bring to boil and turn down heat. Add
vegetables, simmer, skimming foam as needed. Simmer partially covered for
2 - 6 hours, add pepper corns and garlic last hour. When stock is done
strain through a double layer of dampened cheesecloth and refrigerate,
covered, over night. Next day carefully skim off fat. Stock will keep for
about 3 days refrigerated or about 3 months frozen.

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Grandma Bessie’s Winter Vegetable Soup With Dill

Cook — Sat, 26 Dec 2009 20:46:36 +0000

Grandma Bessie’s Winter Vegetable Soup With Dill

Servings: 8
Ingredients:

2 1/2 tb Unsalted butter                          -stock (see recipe below)
4 c  Trimmed and coarsely                1 sm Med shallot clove, peeled
-chopped leeks                           -and dice
4 c  Peeled and corsely diced          1/4 c  Chopped, fresh dill
-kohlrabi (reserve any            3/4 ts Salt
-leaves)                          1/8 ts Fresh ground black pepper
3/4 c  Trimmed, peeled and             1 1/4    Peeled and diced potato
-coarsely diced turnip                   (1 1/4 cups)
1 sm Carrot, quartered and diced       2/3 c  Sour cream, (room temp)
2 1/2 tb All purpose flour                        Fresh dill sprigs
5 c  Rich, home made chicken                  Additional sour cream

Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks and
optional shallot and saute~ until leeks are limp, 4 - 5 minutes. DO NOT
BROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook 1 minute
stirring constantly. Sprinkle flour over vegetables and mix thoroughly.
Gradually blend in chicken stock. Stir in chopped dill, salt and pepper.
Cover and simmer 10 - 12 minutes. Add potato and carrot to soup. Cover and
simmer until vegetables are tender, about 10 - 12 minutes. Combine sour
cream with about 1/2 cup of soup broth in a small bowl, blend until smooth.
Gradually add sour cream mixture back to soup, stirring constantly. Do not
let soup return to boil. Add salt if desired (I don’t use any salt in this
recipe). Serve by ladling soup into heated bowls. Garnish with dill and
sour cream.

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