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Top famous recipes

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Сайт рассылки: http://top-famous-recipes.com/
Открыта: 16-12-2008

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driverok

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Honeybaked® Ham Glaze


Honeybaked® Ham Glaze
2009-05-18 05:45 admin
1 fully-cooked shank half ham — bone-in (pre-sliced, is be 1 с sugar ¼ t cinnamon, Ground ¼ t nutmeg, Ground ¼ t clove, ground 1/8 t paprikadash ginger, Ground dash allspice, Ground1. First you must slice your ham. Use a very sharp knife to cut the haminto very thin slices around the bone. Do not cut all the way down tothe bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.2. Mix the remaining ingredients together in a small bowl.3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly.4. Pick up the ham and roll it over the sugar mixture so that it iswell coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.5. Turn the ham onto its flat end on a plate. Use a blow torch with amedium-size flame to caramelize the sugar. Wave the torch over thesugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture). Serve the ham cold or re-heated, More...
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Hamburgers At Home
2009-05-18 05:45 admin
hamburger (¼ pound per-person 1 T oilUse only ground round. Allow ¼ lb. per person. shape that much into 2 thin patties (use the lid to an 8 oz. margarine cup in which to shape the patties). Press hamburger into lid evenly. Makes it very flat & uniform in size. It drops right out when you bend the lid a bit. Place each patty on a square of waxed paper, stacking these in a coffee can, with a tight fitting lid. Freeze them this way to use within 3 months, removing only as many patties as you need at a time. Lightly oil a flat grill, the kind you would ordinarily use for making pancakes. Get the grill HOT and sear each patty quickly in about 1 Tablespoon oil — turning only once to sear the other side. Then depending on the degree of doneness, adjust heat to medium-low for additional cooking. Do not use a skillet with collared sides or you'll trap in vapors, moisture and you will be frying the hamburgers rather than searing them. More...
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French Dip Gravy
2009-05-18 05:45 admin
1 en beef broth,(10 ozs)1 en franco am beef gravy,(10-ozs) 1 10 ozs ca,? 1 с mush soupCombine ingredients & warm in MW6 min, covered. To serve, place in cup in More...
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Drake’s Devil Dogs
2009-05-18 05:45 admin
**Cake**1 egg½ с shortening1 ¼ с granulated sugar1 с milk1 t vanilla2 1/3 с all-purpose flour1 /2 с cocoa½ t salt½ t baking powder **Filling**2 с marshmallow creme,(1-7-ounce jar)1 с shortening½ с powdered sugar ½ t vanilla 1/8 t salt2 t very hot water1. Preheat oven to 400 degrees.2. In a medium bowl, blend together the egg, shortening and sugar with an electric mixer. Continue beating while adding the milk and vanilla.3. In another bowl sift together remaining ingredients — flour, cocoa, salt and baking powder.4. Combine the dry ingredients with the wet ingredients and beat until smooth.5. Spoon about a tablespoon of the batter in strips about 4 inches long and 1 inch wide on a lightly greased cookie sheet. Bake for 5–6 minutes or until the cakes are done. Cool.6. In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of very hot water in a small bowl. Add this salt solution to the filling mixture and beat on high speed with an electric mixer until the filling is smooth and fluffy.7. When the cakes have cooled, spread about a tablespoon of filling on the face of one cake and top it off with another cake. Repeat with the remaining ingredients.Makes 20–24 snack cakes. More...
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Cracker Jack
2009-05-18 05:45 admin
Yield: 4 Servings4 qt popcorn, Popped 1 с Spanish peanuts 4T Butter1 с Brown sugar ½ с Corn syrup, light2 T Molasses ¼ t SaltPreheat oven to 250 degrees.Combine popcorn and peanuts in a metal bowl or on a cookie sheetand place in preheated oven. Combine all remaining ingredients in asaucepan.Stirring over medium heat, bring the mixture to a boil.Using a cooking thermometer, bring the mixture to the hard-ball stage (260–275 degrees).This will take about 20 to 25 minutes.Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them, hen place them back in the oven for 15 minutes.Mix well every five minutes, so that all of the popcorn is coated.Cool and store in a covered container to preserve freshness. More...
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