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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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Jack Daniel’s Honey Mustard


Jack Daniel’s Honey Mustard
2009-05-19 06:45 admin
Yield: 1 Servings½ с Honey½ с Dark vinegar½ с Dark brown sugar, packed2 Eggs2T Flour2 T Prepared French's yellow-mustard ½ с Jack Daniel's whiskey9 oz Bottle Kraft's horseradish -creamPut honeoy, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook on medium high whipping briskly with whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil. Quickly add mustard and whiskey. Continue to cook and stir briskly only ½ minute. Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly. Can store refrigerated 6–8 weeks. Freezes for months. Recipe can be halved More...
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Original Tommy’s World Famous Hamburgers
2009-05-19 06:45 admin
**Chili**1 lb ground beef,(not lean)*¼ с flour plus 1 ¼ cups flour1 1/3 с beef broth4 с water3 T chili powder2 T grated,(and then chopped) carrot1 T white vinegar2t minced onion, Dried2t salt1 t granulated sugar1 t paprika1/41 garlic powder**Burger**3 lb beef.Ground8 hamburger buns16 si Kraft Cheddar cheese Singles½ с onion, Diced32 hamburger pickles,(slices),- up to408 si large beefsteak tomato -(½-inchthick)¼ с yellow mustard1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.2. With the fat from the meat, we will now make a roux heat the drippings in a saucepan over medium heat (you should have drained off around ½ cup of the stuff). When the fat is hot, add ¼ cup flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux, stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 ¼ cups flour. Add the roux/broth mixture and the other chili ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it.4. Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers on in a hot skillet or on an indoor griddle for 4 to 5 minutes per side or until done. Use some salt and pepper on each patty.6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat.7. Place one patty onto the bottom bun.8. Position two slices of cheese on the meat.9. Place another beef patty on the cheese.10. Spoon about 1/3 cup of chili onto the beef patty.11. Sprinkle about 1 tablespoon of diced onion onto the chili.12. Arrange 4 to 5 pickle slices on the onion.13. Place a thick slice of tomato on next.14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato.Makes 8 burgers. (6 cups of chili.) More...
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How To Make Real Belgian Fries!
2009-05-19 06:45 admin
Start by peeling some potatoes. Cut them in slices 1 cm (3/8) thick and finally cut them into fries of 1 cm square. Dry the fries well in paper or a towel before putting them into the oil.Heat the oil in a hot frying pan or deep fryer to a temperature of 160C (320F). Put in a handfull of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4–8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchen paper and let them 'sweat' for at least ½ hour.Finally heat to 190C (375F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be! More...
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Hostess Twinkie Creme Filling
2009-05-19 06:45 admin
2 t very hot waterrounded ¼ teaspoon salt 2 с marshmallow creme,(1-7-ounce jar) ½ с shortening 1/3 с powdered sugar ½ t vanilla1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.3. Add the salt solution to the filling mixture and combine.Makes 1 ½ cups. More...
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Oatmeal Citrus Scrubbing Grains
2009-05-19 06:45 admin
1 с orange and lemon peel, Dried 1 с oatmeal, Cooked 1 с alomonds, BlanchedPlace peels, oats and almonds in a blender and whirl until the mixutre is a fine powder. Store in container. To use: place a bit of the scrub in the palm of you hand and moistenwith a few drops of water To dry citrus peels, place a basket in a sunny windo More...
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