1 1/2 c. chili sauce
1/4 c. finely chopped celery
1/4 c. finely ground sour pickles
2 c. mayo
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1 tsp. horseradish
Place all ingredients in bowl, mix together until well blended. Makes 1 quart.
This comes from Fisherman's Grotto #9 on San Francisco's Wharf. The original restaurant on the wharf.
Source: Fisherman's Grotto #9 on San Francisco's Wharf
Saturday, March 28, 2009
Cracker Barrel's Hashbrown Casserole
26 Oz. Bag country style hash browns
2 cups shredded Colby Cheese
1/4 C Minced Onion
1 C Milk
1/2 C Beef stock
2 T. Melted butter,
1 tsp Salt,
1/4 tsp. Pepper,
Dash garlic powder.
Preheat oven to 425 Combine hash browns, cheese, and onion in large bowl. Combine beef stock, 1/2 melted butter, garlic powder, salt, pepper in another bowl until well blended. Pour over hash browns and mix well. Heat rest of butter in large oven proof skillet over high heat. When skillet is hot add hash browns. Cook stirring occasionally until hot and cheese has melted. Put skillet into oven and bake for 45-60 min or until surface of hash browns are dark brown.
http://recipecircus.com/recipes/DollyJ/BREAKFAST/Cracker_Barrel39s_Hashbrown_Casserole.html
2 cups shredded Colby Cheese
1/4 C Minced Onion
1 C Milk
1/2 C Beef stock
2 T. Melted butter,
1 tsp Salt,
1/4 tsp. Pepper,
Dash garlic powder.
Preheat oven to 425 Combine hash browns, cheese, and onion in large bowl. Combine beef stock, 1/2 melted butter, garlic powder, salt, pepper in another bowl until well blended. Pour over hash browns and mix well. Heat rest of butter in large oven proof skillet over high heat. When skillet is hot add hash browns. Cook stirring occasionally until hot and cheese has melted. Put skillet into oven and bake for 45-60 min or until surface of hash browns are dark brown.
http://recipecircus.com/recipes/DollyJ/BREAKFAST/Cracker_Barrel39s_Hashbrown_Casserole.html
Crab Cakes from Joe's Crab Shack
2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worchestershire sauce
2 teaspoons dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackened seasoning
1/4 teaspoon crushed red pepper
1/2 cup crushed chopped parsley
2 1/2 cups bread crumbs
2 lb. crab meat
Mix all ingredients together. Make into 4 oz. patties. Coat with flour and dry in 1 inch of oil until golden brown.
http://recipecircus.com/recipes/DollyJ/FISHandSEAFOOD/Crab_Cakes_from_Joe39s_Crab_Shack_.html
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worchestershire sauce
2 teaspoons dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackened seasoning
1/4 teaspoon crushed red pepper
1/2 cup crushed chopped parsley
2 1/2 cups bread crumbs
2 lb. crab meat
Mix all ingredients together. Make into 4 oz. patties. Coat with flour and dry in 1 inch of oil until golden brown.
http://recipecircus.com/recipes/DollyJ/FISHandSEAFOOD/Crab_Cakes_from_Joe39s_Crab_Shack_.html
Chop House Seasoning
3 Tbsp Kosher salt
1 Tbsp black pepper
2 tsp rosemary, fresh and finely chopped
Mix all ingredients together in a bowl with a spoon until thoroughly mixed. Rub mixture into meat.
1 Tbsp black pepper
2 tsp rosemary, fresh and finely chopped
Mix all ingredients together in a bowl with a spoon until thoroughly mixed. Rub mixture into meat.
Chili's Steak Marinade
3 cups soy sauce
2/3 cup honey
1/4 cup Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon ground ginger
1 quart water
Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas
2/3 cup honey
1/4 cup Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon ground ginger
1 quart water
Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas
Chi Chi's Seafood Enchiladas
10 oz Cream of chicken soup
1/2 c Onions; chopped
8 oz Crab (real or imitation); chopped
1 3/4 c Monterey Jack cheese; shredded
8 Flour tortillas; 5-6 inch
1 c Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.
http://recipecircus.com/recipes/DollyJ/ETHNIC/Chi_Chi39s_Seafood_Enchiladas.html
1/2 c Onions; chopped
8 oz Crab (real or imitation); chopped
1 3/4 c Monterey Jack cheese; shredded
8 Flour tortillas; 5-6 inch
1 c Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.
http://recipecircus.com/recipes/DollyJ/ETHNIC/Chi_Chi39s_Seafood_Enchiladas.html
Breakfast Kielbasa
5 ounds potatoes
1 oz eggs
1 onion, med to large
2 green bell peppers or 1 red 1 green
1-2 pounds kielbasa
Boil potatoes till tender, peel and grate oe use a food processer. Hard boil eggs till done, peel and chop. Chop onion and peppers. Cut kielbasa into bite sized pieces. Mix everything in a big bowl. Line the bottom of a clean, 5qt ice cream bucket with waxed paper. Spread out the amount needed for 1 breakfast on the wax paper (about enough to fill 1 skillet full), top with another sheet of wax paper. Continue till all is used up, top with wax paper then the bucket lid. To cook: take out one frozen layer, put in a non stick skillet with a tiny bit of oil. Cook covered on low 20 min then turn up to brown for the 5 min. This is really good and very simple to do.
http://recipecircus.com/recipes/DollyJ/BREAKFAST/Breakfast_Kielbasa.html
1 oz eggs
1 onion, med to large
2 green bell peppers or 1 red 1 green
1-2 pounds kielbasa
Boil potatoes till tender, peel and grate oe use a food processer. Hard boil eggs till done, peel and chop. Chop onion and peppers. Cut kielbasa into bite sized pieces. Mix everything in a big bowl. Line the bottom of a clean, 5qt ice cream bucket with waxed paper. Spread out the amount needed for 1 breakfast on the wax paper (about enough to fill 1 skillet full), top with another sheet of wax paper. Continue till all is used up, top with wax paper then the bucket lid. To cook: take out one frozen layer, put in a non stick skillet with a tiny bit of oil. Cook covered on low 20 min then turn up to brown for the 5 min. This is really good and very simple to do.
http://recipecircus.com/recipes/DollyJ/BREAKFAST/Breakfast_Kielbasa.html
Better than Sex Cake
1-1/4 cup flour
1-1/4 stick butter
1-1/4 cup chopped pecans
8oz cream cheese, softened
1 cup confectioners sugar
3 pkg instant pistachio pudding (can also use chocolate or lemon)
4-1/2 cups milk
2-8oz cartons Cool Whip
Preheat oven to 375. Combine the flour, butter and 1 cup nuts. Place into a greased 9x13 pan. Bake for 20 minutes. Cool. Beat the cream cheese and sugar. Add 10 oz Cool Whip. Spread on the crust. Mix milk and instant pudding; spread on the cool whip mixture. Top with Cool Whip and the remaining nuts.
http://recipecircus.com/recipes/DollyJ/CAKESandPIES/Better_than_Sex_Cake.html
1-1/4 stick butter
1-1/4 cup chopped pecans
8oz cream cheese, softened
1 cup confectioners sugar
3 pkg instant pistachio pudding (can also use chocolate or lemon)
4-1/2 cups milk
2-8oz cartons Cool Whip
Preheat oven to 375. Combine the flour, butter and 1 cup nuts. Place into a greased 9x13 pan. Bake for 20 minutes. Cool. Beat the cream cheese and sugar. Add 10 oz Cool Whip. Spread on the crust. Mix milk and instant pudding; spread on the cool whip mixture. Top with Cool Whip and the remaining nuts.
http://recipecircus.com/recipes/DollyJ/CAKESandPIES/Better_than_Sex_Cake.html
Benihana's Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside.
Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir.
Salt and pepper to taste.
http://recipecircus.com/recipes/DollyJ/CHINESE/Benihana39s_Fried_Rice.html
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside.
Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir.
Salt and pepper to taste.
http://recipecircus.com/recipes/DollyJ/CHINESE/Benihana39s_Fried_Rice.html
Bailey's Irish Cream
1 3/4 C. Irish whiskey,
1 tsp. instant coffee
1 (14 oz.) can condensed milk
1 C. whipping or light cream
2 T. chocolate-flavored syrup
4 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
In blender container combine all ingredients and blend until smooth. Serve over ice, if desired. Store in a tightly covered container in refrigerator where it can be stored up to one month. Stir before serving. Makes 5 cups.
http://recipecircus.com/recipes/DollyJ/Clones/Bailey39s_Irish_Cream_.html
1 tsp. instant coffee
1 (14 oz.) can condensed milk
1 C. whipping or light cream
2 T. chocolate-flavored syrup
4 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
In blender container combine all ingredients and blend until smooth. Serve over ice, if desired. Store in a tightly covered container in refrigerator where it can be stored up to one month. Stir before serving. Makes 5 cups.
http://recipecircus.com/recipes/DollyJ/Clones/Bailey39s_Irish_Cream_.html
Applebee's Baby Back Ribs
3 racks (about 1 pound each) pork baby back ribs, each cut in half
Barbecue Sauce
1 C. ketchup
1/4 C. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Servings: 3
http://recipecircus.com/recipes/DollyJ/BEEF/Applebee39s_Baby_Back_Ribs.html
Barbecue Sauce
1 C. ketchup
1/4 C. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Servings: 3
http://recipecircus.com/recipes/DollyJ/BEEF/Applebee39s_Baby_Back_Ribs.html
Applebee's Perfect Margarita
1 1/2 oz. Cuervo or 1800 gold tequila
3/4 oz. Cointreau
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix
Chill glass well. Mix all ingredients and pour into chilled glass. (Mix in a drink mixer with lots of ice. Strain margarita into a salt rimmed martini glass. Serve with a lime wedge and stuffed green olive.)
http://recipecircus.com/recipes/DollyJ/BEVERAGES/Applebee39s_Perfect_Margarita.html
3/4 oz. Cointreau
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix
Chill glass well. Mix all ingredients and pour into chilled glass. (Mix in a drink mixer with lots of ice. Strain margarita into a salt rimmed martini glass. Serve with a lime wedge and stuffed green olive.)
http://recipecircus.com/recipes/DollyJ/BEVERAGES/Applebee39s_Perfect_Margarita.html
Abby's Super Zucchini Loaf
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
1 Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
2 Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
4 Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
5 Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
6 Empty the zucchini into a colander and squeeze to release the juices.
7 Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
8 In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
9 Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
http://recipecircus.com/recipes/DollyJ/BREAD/Abby39s_Super_Zucchini_Loaf.html
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
1 Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
2 Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
4 Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
5 Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
6 Empty the zucchini into a colander and squeeze to release the juices.
7 Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
8 In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
9 Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
http://recipecircus.com/recipes/DollyJ/BREAD/Abby39s_Super_Zucchini_Loaf.html
Blueberry Scones
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.
http://recipecircus.com/recipes/mimi/BREAD/Blueberry_Scones_.html
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.
http://recipecircus.com/recipes/mimi/BREAD/Blueberry_Scones_.html
Blintz Loaf
1/2 c. margerine
2 beaten eggs
11/4 c. flour
1/2 t. salt
1/4 c. sugar
3/4 c. milk
1 t. baking powder
Filling:
8oz. dry cottage cheese dash of vanilla
8oz. creamed cottage cheese 2 eggs
1/2 t. cinnamon 2-4 T. sugar & pinch salt
Cream together margerine and sugar. Beat in eggs nad milk. Mix flour, bp, & salt. Blend. Preheat oven 350 F.
Mix together filling.
Pour half batter into greased 8X8 glass pan. Pour in all the filling and spread evenly. Cover with remain batter. Bake 55 minutes. cool slightly, cut into 12 servings. Serve with sour cream and jam.
http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Blintz_Loaf.html
2 beaten eggs
11/4 c. flour
1/2 t. salt
1/4 c. sugar
3/4 c. milk
1 t. baking powder
Filling:
8oz. dry cottage cheese dash of vanilla
8oz. creamed cottage cheese 2 eggs
1/2 t. cinnamon 2-4 T. sugar & pinch salt
Cream together margerine and sugar. Beat in eggs nad milk. Mix flour, bp, & salt. Blend. Preheat oven 350 F.
Mix together filling.
Pour half batter into greased 8X8 glass pan. Pour in all the filling and spread evenly. Cover with remain batter. Bake 55 minutes. cool slightly, cut into 12 servings. Serve with sour cream and jam.
http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Blintz_Loaf.html
Beef Tenderloin with Tarragon Mayonnaise
1/8 c. olive oil
1 11/4 pound. tenderloin
1 Shallot,finely minced
1/6 c. white wine vinegar
1/8 cup dried tarragon
1/4t. salt
ground peppere
1 egg yolk
11/2 t. Dijon
1/2 t. white wine vinegar
2/3 c. canola oil
Roast tenderloin at 400F about 35 minutes, test for doneness. 125F, below rare. Chill. Cut on diagonal into 1/4inch slices. Serve with toothpicks and pass sauce.
Combine Shallot, 1/6 cup vin. tarragon, salt and pepper in a small non-aluminum saucepan and simmmer till vinegar is reduced by half and tarragon is softened, about 5 min.
Cool slightly. Combine yolk, mustard, vinegar and 2 Tbs oil; whip until mixture begins to thicken. With processor, blender or mixer runnigh, slowly pour remaining oil in a thin stream (will thicken) and add tarragon mixture.
Blend quickly. Taste and adjust seasoning. Chill before serving.
http://recipecircus.com/recipes/Bonnie/APPETIZERS/Beef_Tenderloin_with_Tarragon_mayonnaise.html
1 11/4 pound. tenderloin
1 Shallot,finely minced
1/6 c. white wine vinegar
1/8 cup dried tarragon
1/4t. salt
ground peppere
1 egg yolk
11/2 t. Dijon
1/2 t. white wine vinegar
2/3 c. canola oil
Roast tenderloin at 400F about 35 minutes, test for doneness. 125F, below rare. Chill. Cut on diagonal into 1/4inch slices. Serve with toothpicks and pass sauce.
Combine Shallot, 1/6 cup vin. tarragon, salt and pepper in a small non-aluminum saucepan and simmmer till vinegar is reduced by half and tarragon is softened, about 5 min.
Cool slightly. Combine yolk, mustard, vinegar and 2 Tbs oil; whip until mixture begins to thicken. With processor, blender or mixer runnigh, slowly pour remaining oil in a thin stream (will thicken) and add tarragon mixture.
Blend quickly. Taste and adjust seasoning. Chill before serving.
http://recipecircus.com/recipes/Bonnie/APPETIZERS/Beef_Tenderloin_with_Tarragon_mayonnaise.html
Apple-Cranberry Breakfast Pudding
1 cup fresh halved cranberries
1/4 c. packed brown sugar
4 c. skim milk
1/2 c. packed brown sugar (this is not an error)
1/2 t. salt
1/2 c. golden raisins
2 c. old fashioned rolled oats.
4-5 Delicious apples, thin sliced
1 c. chopped nuts
sour cream
Cinnamon sugar
Coat cranberries with brown sugar by shaking together in a plastic bag.
Place milk, sugar and salt in large micro bowl and heat until very hot but not boiling, abut 6-8 minutes. Add raisins, oatmeal, apples, cranberries and nuts. Mix well.
Put into stoneware bowl, I use my French Black Pyrex.
Bake 30 minutes. Stir before serving. Serve with sour cream and cinn sugar.
http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Apple-Cranberry_Breakfast_Pudding.html
1/4 c. packed brown sugar
4 c. skim milk
1/2 c. packed brown sugar (this is not an error)
1/2 t. salt
1/2 c. golden raisins
2 c. old fashioned rolled oats.
4-5 Delicious apples, thin sliced
1 c. chopped nuts
sour cream
Cinnamon sugar
Coat cranberries with brown sugar by shaking together in a plastic bag.
Place milk, sugar and salt in large micro bowl and heat until very hot but not boiling, abut 6-8 minutes. Add raisins, oatmeal, apples, cranberries and nuts. Mix well.
Put into stoneware bowl, I use my French Black Pyrex.
Bake 30 minutes. Stir before serving. Serve with sour cream and cinn sugar.
http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Apple-Cranberry_Breakfast_Pudding.html
Escalloped Potatoes
6 cups potatoes, raw, sliced thin
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated
For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.
http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/Escalloped_Potatoes_.html
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated
For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.
http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/Escalloped_Potatoes_.html
Chocolate Pixies
1/4 cup margarine, or butter
4 ounces unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth. Remove from heat; cool slightly. Lightly spoon flour into a measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 300 degrees. Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheets. Bake at 300 degrees for 15 - 18 minutes or until edges are set. Remove from the cookie sheets immediately. Makes 4 dozen cookies
http://recipecircus.com/recipes/A1FamilyCookbook/COOKIES/Chocolate_Pixies_.html
4 ounces unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth. Remove from heat; cool slightly. Lightly spoon flour into a measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 300 degrees. Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheets. Bake at 300 degrees for 15 - 18 minutes or until edges are set. Remove from the cookie sheets immediately. Makes 4 dozen cookies
http://recipecircus.com/recipes/A1FamilyCookbook/COOKIES/Chocolate_Pixies_.html
Cheese Stuffed Veggies
2 cups cheddar cheese, shredded
1/2 cup Miracle Whip
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 package, celery stalks, fresh
2 Green bell peppers
2 Red Bell peppers
2 teaspoon chopped fresh parsley for garnish
Clean vegetables and slice into 2-inch squares. Remove seeds from peppers. Set vegetables aside. In a bowl, mix remaining ingredients until creamy. Take about one tablespoon, and with a fork, fill each vegetable piece and arrange on a platter. Sprinkle half the veggies with paprika and the other half with chopped fresh parsley.
http://recipecircus.com/recipes/A1FamilyCookbook/APPETIZERS/Cheese_Stuffed_Veggies.html
1/2 cup Miracle Whip
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 package, celery stalks, fresh
2 Green bell peppers
2 Red Bell peppers
2 teaspoon chopped fresh parsley for garnish
Clean vegetables and slice into 2-inch squares. Remove seeds from peppers. Set vegetables aside. In a bowl, mix remaining ingredients until creamy. Take about one tablespoon, and with a fork, fill each vegetable piece and arrange on a platter. Sprinkle half the veggies with paprika and the other half with chopped fresh parsley.
http://recipecircus.com/recipes/A1FamilyCookbook/APPETIZERS/Cheese_Stuffed_Veggies.html
BAKED POTATO SLICES
4 medium sized potatoes
1 tsp. garlic salt
2 tbs. melted butter
2 tbs. chopped fresh parsley
4 tbs. grated Cheddar cheese
1 1/2 tbs. Parmesan cheese
Clean potatoes well, cut potatoes into thin slices leaving the skins on.
Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with parsley.
Bake potatoes at 425 degrees for about 50 minutes.
Remove from oven. Sprinkle with cheeses.
Bake potatoes for an additional 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are fork tender.
http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/BAKED_POTATO_SLICES_.html
1 tsp. garlic salt
2 tbs. melted butter
2 tbs. chopped fresh parsley
4 tbs. grated Cheddar cheese
1 1/2 tbs. Parmesan cheese
Clean potatoes well, cut potatoes into thin slices leaving the skins on.
Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with parsley.
Bake potatoes at 425 degrees for about 50 minutes.
Remove from oven. Sprinkle with cheeses.
Bake potatoes for an additional 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are fork tender.
http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/BAKED_POTATO_SLICES_.html
Semmel Klanadles
6 slices white bread, cubed
1/3 cup milk
2 eggs
1/2 onion, finely chopped
1/4 cup fresh parsley, sauteed in butter
1 cup flour
Mix eggs with milk. Add bread, onion, and parsley. Let stand 15 minutes.
Add flour.
Mix well. Form into balls with damp hands.
Place gently into large kettle filled with boiling water.
Cook 8 to 10 minutes or until they float.
Remove, drain and serve with Pork Roast.
http://recipecircus.com/recipes/A1FamilyCookbook/ETHNIC/Semmel_Klanadles_.html
1/3 cup milk
2 eggs
1/2 onion, finely chopped
1/4 cup fresh parsley, sauteed in butter
1 cup flour
Mix eggs with milk. Add bread, onion, and parsley. Let stand 15 minutes.
Add flour.
Mix well. Form into balls with damp hands.
Place gently into large kettle filled with boiling water.
Cook 8 to 10 minutes or until they float.
Remove, drain and serve with Pork Roast.
http://recipecircus.com/recipes/A1FamilyCookbook/ETHNIC/Semmel_Klanadles_.html
Hungarian Style Dumplings
3 eggs, beaten
3 cups flour
1 tablespoon salt
1/2 cup water
Mix all of the ingredients together and beat with a spoon. Drop by teaspoonfuls into boilig salted water. Cook about 10 minutes and drain. Rinse well with cold water and drain thoroughly.
Serve with Chicken Paprikash.
3 cups flour
1 tablespoon salt
1/2 cup water
Mix all of the ingredients together and beat with a spoon. Drop by teaspoonfuls into boilig salted water. Cook about 10 minutes and drain. Rinse well with cold water and drain thoroughly.
Serve with Chicken Paprikash.
Chicken Paprikash
2 tablespoons olive oil
2/3 cup chopped onions
1/4 cup Hungarian paprika
1 whole chicken, cut up
3/4 cup chicken stock
1/2 cup sour cream
1 tablespoon white flour
salt
pepper
Sauté onions in olive oil in a large pot over low heat till onions are translucent. Add paprika and 1/3 of the chicken broth, stir till smooth. Cook 5 more minutes. Stir in the chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm. Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes. Salt and pepper sauce to taste, spoon over chicken. Serve with Hungarian Style Dumplings.
2/3 cup chopped onions
1/4 cup Hungarian paprika
1 whole chicken, cut up
3/4 cup chicken stock
1/2 cup sour cream
1 tablespoon white flour
salt
pepper
Sauté onions in olive oil in a large pot over low heat till onions are translucent. Add paprika and 1/3 of the chicken broth, stir till smooth. Cook 5 more minutes. Stir in the chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm. Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes. Salt and pepper sauce to taste, spoon over chicken. Serve with Hungarian Style Dumplings.
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