Pie cream layer Mix it all together.
Dill mustard sauce Mix all ingredients together. Cover and refrigerate until ready to
use. The sauce will keep for up to 3 days if refrigerated.
Great with Gravlax and other fish.
Makes 2 cups.
Source: The Silver Palate Restaurant, NY
Mom's mississippi mud sauce Combine sugar and cocoa. Add evaporated milk and microwave 2 to 3
minutes, until boiling, stirring once. Mix in peanut butter, let
cool for a few minutes, and serve over ice cream or pound cake.
Source: Irene Rodriguez - Mom :) (Meal Master f
Jackie's spaghetti sauce Cook slightly. Drain off grease. Return to pan and add all other ingredients. Simmer for about 2 hours or until it has thickened. Serve with spahetti.
Apple red chile chutney To prepare the chutney, place apples and chilies in a heavy saucepan
with sugar, vinegar, garlic and water. Bring to boiling over medium
heat, lower the heat, partially cover the pan and simmer, stirring
occasionally, for 30 minutes.
Stir in ma
Red pepper sauce Make roux with flour and butter. Cook 10 minutes. Add cream slowly. Add
rest of ingredients and simmer for 1 minute.
Process. keep warm.
Serve with sauted fish or blackened chicken.
Wild mushroom custard with asparagus-truffle sauce In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely.
In a large bowl,
Cookies and cream cheesecake * The cookies (24) should be chocolate cream filled cookies and be
to as fine as can be done.
** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.
~-------------------------------------------------------------------
Baked chicken breasts with honey mustard sauce Here is a recipe from Lora Brody's "The Kitchen Survival Guide."
Heat oven to 375'F. with rack in center position. Spray a 2-quart
casserole with non-stick vegetable cooking spray or coat it lightly
with vegetable shortening. P
Barbecue sauce - french Saute Onions or shallots in a little corn oil until cooked but not browned.
Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve
hot.
Aji molido (chile paste - yellow) Remove seeds and stems. Combine all ingredient in a food processor and
puree to a fine paste. This is a HOT condiment.
This South American chile paste can be used as a substitute whenever
fresh chiles are called for. It will keep for two weeks or m
Peach ice cream Contributed to the echo by: Pat Knox Peach Ice Cream
Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed
peaches and flavoring. Pour into freezer containerand finish filling with
sweet milk; stir real well. Freeze
Sugar-free chocolate ice cream SOURCE; From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Start by making the drained yogurt - see separate recipe.
Soften gelatin in 1/2 cup milk. Heat in a small
A bloomin' onion sauce and dip Mix and put in refrigerator to thicken for a day. Enjoy!
White sauce- microwave Place butter and flour in 4 cup glass measure and microwave,
uncovered at High for 1 1/2 - 2 minutes or till butter melts and
mixture is bubbly. Stir partway through cooking, so mixture is
smooth. Gradually stir in milk with wire whisk or fork
Berry napoleons with cream cheese mousse Preheat oven to 375F. Using electric mixer, beat cream cheese, 1/4 cup
sugar and vanilla until fluffy. Using same beaters, beat whipping cream in
another bowl until peaks form. Fold whipped cream into cream cheese
mixture in 3 additions. Cover mousse
Marty's pizza sauce Place all ingredients in a covered saucepan over lowest heat,
stirring now and then, cook for 20 minutes. Use on pizza dough,
French bread, or English muffins, top with shredded mozzarella cheese
and other favorite toppings. I usually prepare a
Anginares a la polita (artichokes with dill sauce) In a large, deep bowl, beat the lemon juice and flour together with a
whisk or spoon, add the water and beat to a smooth thin paste. Set aside.
With a small, sharp knife, trim 1/8 inch off the stem end of each
artichoke and peel the tough outer sk
Skor toffee candy bar ice cream Line a 9 X 5 X 2-inch loaf pan with foil and set aside. Beat the egg yolks,
in a large mixing bowl, with a wire whisk and blend in the sweetened milk,
water and vanilla. Finely chop the candy bars by hand or in a food
processor to measure 1 1/4 c
Palermo pasta w. clam sauce * Reserve 1-1/2 tablespoons anchovy oil.
Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and saute 1 minute. Add clam juices and wine; boil 4 mintues to reduce slightly. Mix in cream and
Chicken with port, cream & mushrooms PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside
thoroughly and rub with 1 tablespoon butter all over the skin.
TO BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the
roasting pan, place in the oven for 5 minutes. Turn
Favorite chili sauce * Peppers should be seeded and chopped.
~-------------------------------------------------------------------------
Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and
excess juice and finely chop the pulp. Put the pulp in a large k
Sour cream potato salad While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery
and onion. Add the egg whites, chopped. Sieve egg yolks, combine with
mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2
hours and add diced cucumber
Cauliflower with cheese sauce Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to
boiling; add cauliflower. Cover and heat to boiling. Cook until
tender, 20 to 25 minutes; drain.
Melt butter in 8-inch skillet over low heat. Stir in flour, mustard,
salt and pepper.
Brown bread ice cream #2 Preheat the oven to 170C, 325F, Gas Mark 3. Spread the breadcrumbs out on a baking tray and cook for approximately 10-15 minutes until crisp and lightly browned. Leave to cool completely.
Whip the double cream with the brown sugar until it forms soft peak
Green lentil rissoles with vegan yogurt sauce RISSOLES: Combine lentils & water, bring to a boil, reduce heat &
simmer for 30 minutes, or until the lentils are tender (I think it
needs closer to an hour to get them really tender). Add more water
if necessary.
Heat the margarine
Close to swiss chalet barbecue sauce "This recipe..appeared in the Toronto Star many yearsd ago as a
result of a contest to create a sauce similar to Swiss Chalet's
barbeque sauce. Home economist Kay Spicer created the winning recipe."
Anne's note: Swiss Chalet
Craig claiborne's chicken with mushroom sauce 1) Sprinkle the chicken breasts with pepper, preferrably white pepper.
2) Heat the butter or margarine in one or two large skillets and add the breasts skinned side down. Cook for about 2 minutes without browning.
3) Turn the chicken breasts and continue
Roasted tomato sauce Cook onion and carrot in oil over medium heat, stirring occasionally,
until tender. Cut tomatoes into fourths; drain. Place onion, carrot,
tomatoes and remaining ingredients in food processor workbowl fitted
with steel blade or in blender con
Cream biscuits Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown.
Hungarian chocolate cream bars To make cake: preheat oven to 350ø. Grease 9 x 13-inch pan. Line pan with wax paper and grease the wax paper.
Beat the egg whites lightly, add cream of tartar and beat at a high speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat until s
Jeff's barbecue sauce In a saucepan, combine Bacon Drippings, Ketchup, Molasses,
Worcestershire Sauce and Vinegar. Begin cooking over low heat.
Slowly stir in the water. Add the remaining ingredients, mixing well.
Raise the temperature to medium high and bring th
Murray's voo doo rib sauce Combine all ingredients. Simmer the ribs for 2 or 3 hours, then soak
overnight in the sauce. Bake or barbecue the ribs. Typed for you by
Bruce and Peggy Travers,Cyberealm BBS Watertown NY 315-786-1120
Pasta with sausage, tomatoes, and cream 1. Heat oil in large skillet, cook sausage with pepper until no longer pink.
2. Add onion and garlic and cook.
3. Add tomatoes, cream, and salt. Simmer until thickened slightly.
4. Cook pasta, drain, combine.
5. Add parsley and serve.
Bbq chicken with lime bbq sauce Sweat the carrots in butter 5 minutes; then add the celery, onion, red
pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce,
chicken stock and vinegar; whisk in catsup, Dijon mustard, brown
sugar and salt; heat to simmer, diss
Spicy artichoke sauce Cook garlic in oil for about 2 minutes, stirring often. Stir in remaining ingredients (except artichokes and parsley) and bring to a boil, then simmer about 15 minutes, stirring often. Add artichokes and their marinade and the parsley and simmer about 5 m
Jessica's hot pepper sauce Saute your peppers and garlic in about a tablespoon of olive oil.
Stir in the tomato paste and half the vinegar.
Bring to boil and add the rest.
Tips--chipotle peppers are fabulous with this (they are my favorite)
To use
habs--puree in blender (small amou
Cream cheese swirl brownies Combine chocolate and 3 tablespoons butter in top of double boiler;
bring water to a boil. Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Combine 2 tablespoons butter and cream cheese, creaming until light and
fluffy. Stir in 1 egg,
Down home barbecue sauce Combine all ingredients simmer for ten minuters. Store in refigrator.
Italian sausage in tomato sauce Saute Italian sausage for a few minutes in olive oil - just long
enough to seal it or firm it up. Remove sausage and let cool.
Cut into bite-size pieces. Mix the rest of the ingredients in
the skillet. Bring to a boil. Add sausage and cook for 1 hour
Ice cream crunch 1. Soften ice cream in the refrigerator for 30 minutes.
2. Meanwhile mix together cereal, coconut, nuts, sugar and butter.
3. Spread half of the cereal mixture into the bottom of a 9X13 (3 L) baking dish.
4. Spoon ice cream over top, smoothing with back o
Shrimp in indian sauce Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cum
Wild mushroom and madeira sauce 1. Wash the mushrooms to remove any grit, then place them in the water, bring to the boil and remove from the heat. Leave to soak for 30-60 minutes. Drain, reserving the liquid, and chop coarsely.
2. Meanwhile, melt the butter in a saucepan, add the onion
Chocolate-chip bread pudding with orange sauce Generously grease six 4- by 2-inch mini-loaf pans; set aside.
In large bowl, beat eggs until frothy. Gradually beat in milk, sugar,
butter and vanilla. Stir in bread pieces and chocolate chips. Divide
mixture equally among pans. Tear aluminum foil t
Fresh cranberry sauce Zest the orange. Finely chop half the zest, place it in a medium bowl and set it aside. Peel and separate the orange into sections, removing the pith. Add the orange sections, along with the cranberries and brown sugar, to a food processor equipped wit
Wine & pepper cream sauce Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add
brandy to pan and allow to heat through for a few seconds, then
flame. When flames subside, add wine to shallots.
Stir in stock and peppercorns and boil rapidly 2-3 minutes o
Barbecue sauce (whole chile pepper book) Cover the chiles with hot water and let soften for 15 min. Put them in a
blender and whirl until smooth with 1 c of the hot water. In a saucepan,
saute the onion and garlic in the fat. Add the blended chiles and all the
rest of the ingredients. B
Sour cream coffeecake with brandy-soaked cherries Prepare streusel topping and set aside.
Preheat oven to 350°.
Grease 10 inch tube pan with removable bottom.
Bring cherries and brandy to a boil in small saucepan over high heat.
When mixture comes to a boil, cover and remove from heat.
Let stand 20 or 30
Honey country ice cream Honey Country Ice Cream
Combine honey with 1 cup light cream. Beat in the rest of the light cream,
the egg and the vanilla. Stir in the heavy cream. Chill and freez in an
ice-cream maker Variations: Add 1 ripe mashed banana and 1/2 teaspoon o
Banana ice cream-sugar free Puree all ingrednitns in blender. Freeze accroding to manufacturer;s
directions.
|
Recipes
::
