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Top famous recipes

Подписаться Бесплатная «Серебряная» новостная рассылка . Подписчиков 26 RSS
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Сайт рассылки: http://top-famous-recipes.com/
Открыта: 16-12-2008

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driverok

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Top famous recipes


Old Bay Seasoning
2009-05-11 15:45 admin
1 T celery seed1 T whole black peppercorns6 bay leaves ½ t whole cardamom ½ t mustard seed4 whole cloves1 t sweet hungarian paprika ¼ t maceIn a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar. More...
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Houlihan’s Houli Fruit Fizz
2009-05-11 15:45 admin
1 12-ounce can cold Sprite ½ с cold pineapple juice ¼ с cold orange juice1 с cold cranberry juice1. Combine all of the ingredients in a pitcher and pour into two glassesover ice. Be sure all of the ingredients are cold when combined. More...
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Herbal Astringent For Oily Skin
2009-05-11 15:45 admin
1 oz chamomile3 T witch hazel ½ t cider vinegar1 oz peppermint extract8 oz water1 few drops of peppermint —1 extract ¼ t boric acid — optionalBoil chamomile, witch hazel, vinegar, peppermint and water. Cool and strain. Add remaining ingredients in a spray bottle and shake. Keep refrigerated. More...
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Chaya Brasserie Corn Chowder
2009-05-11 15:45 admin
Yield: 8 Servings¾ lb chicken breast, Boned1 Ig onion1 Ig leek, white part only1 Ig celery stalk1 Ig carrot ½ lb mushrooms1 Clove garlic1 /4 с butter¼ с flour11 oz Sweet Corn, Canned -Kernels/Whole2 qt chicken stock½ с milk1 bay leaf Salt, pepper ¼ с whipping creamChop chicken, onion, leek, celery and carrot to large dice. Thinly slice mushrooms and garlic.Melt butter in large pot. Add onion, leek, celery and carrot and saute over medium heat 10 minutes.Add garlic and mushrooms and cook until mushrooms soften, 6 to 8 minutes.Add chicken and cook until chicken is heated through, about 5 minutes.Stir in flour until smooth and cook, stirring, 5 minutes.Add ¾ of the corn. Gradually stir in stock and milk. In electric mixer, coarsely blend remaining corn at medium speed.Stir blended corn into soup mixture. Add bay leaf and salt and pepper to taste.Simmer 10 minutes. Discard bay leaf. Stir in cream and heat through. More...
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Lone John Sliver
2009-05-11 15:45 admin
2 ½ lb fish fillets 1 oil ½ с beer ½ с self-rising flourTHE batter =====================2/3 с beer1/3 с lemon juice1 egg½ с bisquick½ с self-rising flourTHE BATTER: In a 1 ½ quart mixing bowl, with wire whisk, whip 2/3 cup beer, lemon juice, egg, Bisquick, and ½ cup self-rising flour together till smooth. Then let it stand ten minutes at room temperature before using. Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil.In one small bowl put ½ cup beer and into the other put ½ cup self-rising flour. Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter.Allow 1 ½ to 2 ½ lbs. fish fillets to serve 4 people. Cut each fillet in half to resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat lightly then in the self-rising flour.Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife & coat in prepared batter…evenly but lightly, letting excess drip back into bowl of batter.Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 ½ to 3 deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil.Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side. Remove from oil with tip of sharp knife. Drain on paper towel. Keep warm on cookie sheet in 300 degree F oven till all pieces have been fried.SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Sliver recipe exactly, using the shrimp in place of the fish triangles. Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter. Fry as directed for fish in above recipe. 1 pound serves 4. More...
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Breakfast Castle Casserole
2009-05-11 16:22 admin
Yield: 6 Servings10 white castle cheeseburgers3 eggs, beaten2 c milk½ с onion, Chopped ½ с green peppers, Chopped1 t dry mustard ¾ t garlic salt ¼ t pepper1 taco cheese, Grated1 paprikaCut White castle cheeseburgers in half and place in 13×9 baking dish or pan. Mix all above ingredients in a bowl (except the cheese) until frothy. Pour over White Castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and refrigerate overnight or until thoroughly chilled. Bake at 350 deg F. uncovered for 40–45 minutes or until custard is set. Serve hot or cold. More...
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Boston Market Meatloaf
2009-05-11 16:22 admin
Yield: 1 Servings1 с tomato sauce 1 ½ T Kraft original barbecue -sauce 1 T granulated sugar 1 ½ lb ground sirloin,(10% fat) 6 T all-purpose flour ¾ t salt½ t onion powder ¼ t black pepper, Ground 1 ds garlic powder1. Preheat oven to 400 degrees.2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.4. Combine the remaining ingredients with the ground sirloin- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.8. Place the meatloaf back into the oven, uncovered, for 25–30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.Serves 4. More...
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Bob Oven’s Colonial Dressing
2009-05-11 16:22 admin
Yield: 1 Servings1 с water 1 /8 с cornstarch ½ с vinegar, light or dark1 с sugar1 t onion powder1 T salt ¼ с butter (or margarine) ½ t pepper1 t celery salt1 T celery seedPut water and cornstarch into blender on High speed for 1 minute or until smooth. Transfer to a 2 ½ qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool complete before pouring into a refrigerator container. Cap tightly. More...
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Bis-Quick-As-A-Wink
2009-05-11 16:22 admin
Yield: 1 Servings8 с flour, all-purpose 1 ¼ с milk, nonfat, dry-1 carnation ¼ с baking powder1 T salt2 с shorteningCombine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. More...
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Big Mouth Sandwich
2009-05-11 16:22 admin
Yield: 6 Servings½ lb lean beef, Ground1 t chili powder½ t salt — (or seasoned salt)2 California avocados —1 sliced1 french bread loaf — (or-long) 1 loaf1 garlic salt -, To Taste 8 oz refried beans — 1 can 1 lettuce, Shredded1 tomato-Sliced2 green onions -Sliced½ с cheddar cheese -, Shredded 1 taco sauce — optional1. Brown ground beef very thoroughly; drain well. Stir in salt and chili powder; keep hot.2. Halve, peel and slice avocados into flat slices.3. Split French bread in half lengthwise. Lightly toast cut sides under broiler. More...
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