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Recipes
Cherry Cream Crunch
By dfarber
In large bowl combine flour, brown sugar, butter, salt, cinnamon and vanilla
- 1 c. flour
- 1/2 c. brown sugar
- 1/2 c. butter softened
- 1/2 tsp salt
- 1/2 c. oatmeal
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 c. flaked coconut
- 1/2 c. chopped nuts
- 1 can (1 lb 5 oz) cherry pie filling
- LEMON FILLING
- 1 can (15 oz) sweetened condensed milk
- 2 eggs
- 4 tsp grated lemon peel
- 1/4 c. lemon juice
- 1/4 tsp salt
Tea-Time Tassie
By dfarber
Mix ingredients - chill until firm - form into 24 call
- 3 oz cream cheese
- 1/2 c. butter
- 1 c. flour
- 1 tsp sugar
- FILLING
- 1 egg beaten
- 3/4 c. brown sugar
- 1 tlb butter
- 1 tsp vanilla
- 2/3 c. chopped pecans or walnuts
Hamantashen Recipe
By dfarber
Beat egg whites stiff, add oil and mix together
- Dough:
- 4 eggs separated (beat whites until stiff beat yellows)
- Pinch of salt
- 1 cup sugar2 teaspoon vanilla
- 3 1/2 cup sifted flour
- 1/2 cup oil
- 4 teaspoons baking powder
- Filling:
- Prune jam or apricot
Pork Chops with Apples ( Ron)
By dfarber
Grill onion and garlic, add sliced apples
- 4 apples
Beth's Jade and Ivory Chicken
By dfarber
Prepare the dressing by combining the first six ingredients in a heavy saucepan and simmering over moderate heat un...
- 1 1/4 pounds skinned and boned chicken breast, lightly poached
- 1 pound broccoli, trimmed and cut in flowerets
- 3 tablespoons sesame seeds, roasted
- 1 orange, thinly slice, for garnish
- 1 clove garlic
- 1 1/4 teaspoons chinese five spice powder
- 2 tablespoons brown sugar
- 2 tablespoons water
- 2 tablespoons white wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons oriental sesame oil
- 2 teaspoons dijon mustard
- 1 1/3 cup mayonnaise
Tropical Barbecue Shrimp
By dfarber
1. In a large bowl, combine the marinade ingredients and add the shrimp
- Marinade:
- 3 pounds large shrimp, peeled and deveined
- 1 large white onion
- 1 large green pepper
- 1 orange, peeled
- Juice of 4 oranges
- 4 cloves garlic, chopped
- 2 green onions, finely chopped
- 1/4 cup worcestershire sauce
- Barbecue Sauce:
- 1/4 cup vegetable oil
- 1/4 cup brown sugar
- 1 white onion, chopped
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 orange, peeled and chopped
- 3 tomatoes, pureed
- 1 cup pickapeppa sauce
- 1 cup tomato sauce
- juice of 2 lemons
- 2 tablespoons ground cumin
- 2 tablespoons white pepper
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- Hot red pepper sauce to taste
Curried Rice Salad
By dfarber
In a saucepan cook the rice in the broth until tender, about 20 minutes
- 1 1/2 cups rice
- 3 cups chicken broth
- 1/2 cup julienne carrots
- 1 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon minced garlic
- 3 tablespoons grated radish
- 2 tablespoons pine nuts, toasted
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon minced fresh dill
- 2 scallions, thinly sliced
- 2 tablespoons chutney
Carmel-Nut Acorns
By dfarber
- Sift together:
- Bake at 350 for 15-18 minutes.
- 2 1/2 - 2 1/2 c. flour
- 1/2 - 1/2 teaspoon baking powder
- Melt:
- 1 - 1 cup butter in 2 quart sauce pan over low heat.
- Remove from heat.
- Stir in:
- 3/4 - 3/4 c. brown sugar
- 1 - 1 teaspoon vanilla
- 1/3 - 1/3 c. pecans chopped
- Add dry ingredients - mix thoroughly.
- Shape dough into balls using teaspoon. Flatten on one side by pressing on ungreased baking sheet. Pinch top to point.
- Bake at 350 for 15-18 min. until golden brown. Cool.
- Melt: 1/2 lb (about 24) candy carmels & 1/4 c. water in top of double boiler.
- Dip flat ends of cookies into carmel mixture about 1/4 inch deep then into 3/4 cup pecans coating bottom with nuts.
Lentil Soup
By dfarber
1. In a large dutch oven, brown the sausage until it renders fat
- 1/2 pound smoked sausage, finely chopped
- 3 Stalks celery, finely chopped
- 2 green onions, finely chopped
- 1 yellow onion, finely chopped
- 1 red onion, finely chopped
- 3 sprigs fresh parsley, finely chopped
- 1 pound dried lentils, soaked overnight and drained
- 2 carrots, sliced
- 3 1/2 cups chicken stock
- 2 cups water
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 1 tablespoon dried oregano
- 4 teaspoons salt
- 4 teaspoons freshly ground black pepper
Ceviche ( Ron)
By dfarber
finely dice red pepper, green pepper, red ohio and put in ice water
- see below