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Recipes
HOW TO MAKE HOMEMADE VINAIGRETTE
By stepjo7269
The secret to making a good, homemade vinaigrette? Start with two parts oil for every one part vinegar
- AS FOLLOWS
CORN SOUFFLE
By stepjo7269
●Bake @ 350 F. for 30 min
- 1 large can sweet cream corn
- 1 box jiffy corn bread mix
- ½ C. vegetable oil
- 2 eggs, beaten
- 8 oz. sour cream
- ●Mix all ingredients and pour into a greased casserole dish.
OUT OF THIS WORLD TURKEY BRINE
By stepjo7269
Allrecipes By: SUDEMERS
- 2 gallons water
- 1 1/2 cups canning salt
- 3 tablespoons minced garlic
- 1 tablespoon ground black pepper
- 1/4 cup Worcestershire sauce
- 1/3 cup brown sugar
- Directions
- ● In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar.
- ● Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
MARINATED CARROTS
By stepjo7269
Martha Catlette
- 2 lbs. Fresh cooked carrots or 3 jars canned carrots
- 1 can tomato soup
- 3/4 C. vinegar
- 3/4 C. sugar
- 1 tea. dried mustard (mix with sugar)
- 1 chopped bell pepper
- 1 chopped onion
LEMON BARS III
By stepjo7269
By: President George Bush (famous people section) in the Caldwell Banker Cookbook p
- 1 cup margarine
- 2 cups powdered sugar
- 2 cups flour
- ● Mix and spread out (batter is stiff) in a jelly roll pan.
- ● Bake 15 minutes at 350 degrees until pale tan or paler. Cool.
- ● Mix
- 4 teaspoons lemon juice
- grated rind of 2 lemons
- 4 eggs, well beaten
- 2 cups sugar
- 1 teaspoon baking powder
- 4 tablespoons flour
- 1 cup shredded coconut (optional)
- ● Pour over crust and bake for 25 minutes at 350 degrees.
Differences in Apples
By stepjo7269
allrecipes
- ●The Quince:
- Baking with Apples
- What makes a great baking apple? The best have a good sweet-tart balance and their flesh won't break down as they cook.
- ●The Fuji
- ●Look for regional and heirloom varieties at farmers' markets and specialty grocers. And when in doubt, ask the grower which apples are best for baking.
- Commonly available apples:
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- Cortland
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- Empire
- Empires are a cross between McIntosh and Red Delicious apples. Firm-textured and slightly tart, the Empire is a fine all-purpose apple good for sauce, pies, baking, salads, fresh eating, and freezing.
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- Mutsu (Crispin)
- This large, yellow-green fruit is very juicy and super crisp. It has a sweet, refreshing flavor and is great for fresh eating, salads, freezing, sauce, and baking.
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- Gala
- A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They're best for salads, eating out-of-hand, and applesauce.
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- Golden Delicious
- The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking.
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- Granny Smith
- One One of the most popular tart apples, Granny Smiths are crisp and quite sour. They're a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.
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- Honeycrisp
- Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and sauce.
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- Ida Red
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- Jonathan
- Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.
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- Macoun
- Sweet and aromatic, Macouns are excellent for snacking, in salads and for sauce. With bright red skin and juicy white flesh, they make an attractive apple on a cheese plate.
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- Jonagold
- A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking.
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- Lady
- Tiny, doll-like lady apples are sweet-flavored and are a beautiful decorative apple.
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- McIntosh
- to classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.
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- Red Delicious
- to to be an eating apple, Red Delicious are unsuitable for baking. They are mild-flavored, sweet and juicy, with a deep ruby skin and a classic heart shape.
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- Winesap
- The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.
BREAKFAST PASTRIES
By stepjo7269
As above
- Breakfast Pastries
- to almond-filled Bear Claws are perfect for holiday brunches or other special occasions. They take some time to make, but they're better than almost any bakery's Danish.
- 1 1. 1. Use the Blitz Puff Pastry recipe and the Almond Bear Claw filling. Before you begin, the butter should be a cool room temperature, almost waxy, but not too soft.
- 3 3. to Roll it out into a long rectangle. (Do the best you can with dough that's falling apart.) If the dough is just too dry to work with, moisten your hands with water and pat the surface of the dough.
- 4 4. to Fold it in thirds, like a business letter. Wrap it well in plastic, and refrigerate for an hour. This will help the flour absorb moisture in the dough, will allow the gluten to relax, and will keep the butter cool.
- 6 6. to If the dough is still cool and the butter isn't sticking to the work surface, you can repeat the process: turn the dough so the folded side faces you, and roll it out again. Fold into thirds, wrap well, and refrigerate.
- If the dough is too warm, you'll smash the layers together, so err on the side of caution--refrigerate the dough for half an hour between the second and third turns, if necessary.
- 7 7. to When the dough has had its final fold and has rested at least half an hour, you can begin to assemble the pastries. Divide the dough in half, re-wrapping and refrigerating one piece.
- 8 1/4 the dough into a rectangle about 8 inches wide and 1/4 inch thick.
- to to sharp knife or pastry wheel to trim the edges: you need a clean, sharp edge for the dough to puff properly.
- Cut the dough into two four-inch-wide strips.
- to any scraps to make Elephant Ears: combine pieces into a ball and roll out into ovals. Brush with egg wash, top with cinnamon sugar, and bake.)
- 8 8. to Brush egg wash along top half inch or so of each strip. Don't let it drip over the cut edges of the dough; you don't want to seal the layers together.
- Pipe almond filling down the center of each strip, or shape the filling by hand into little logs and place them along the pastry about two inches apart.
- 9 9. to Fold the top half down over the filling and press gently to seal. Again, take care with the cut edges of the dough: don't smash the two together.
- 10 10. 3- to 4-inch pastry with egg wash; top with sliced almonds. Cut each strip into individual 3- to 4-inch pastries.
- 12 12. to Arrange pastries on parchment-lined baking sheet. Gently spread the "toes" to separate them.
- Refrigerate and repeat with second half of the dough.
- to the pastries refrigerated until your oven is preheated and you're ready to bake.
- to bear claws may also be frozen, well wrapped in plastic, for up to three months.
- to pastries to a wire rack and let cool. Dust bear claws with powdered sugar and serve. They're best eaten the day that they're made.
FRIED DILL PICKLES
By stepjo7269
The Clarion Ledger
- 1 egg, beaten
- 1 C. milk
- 1 T. flour
- 1 T. Worcestershire sauce
- 6 drops hot sauce
- 3 1/2 C. all-purpose flour
- 3/4 tea. salt
- 3/4 tea. pepper
- 1 quart sliced dill pickles, drained
- Vegetable oil
- • Combine first 5 ingredients, stirring well; set aside.
- • Combine flour, salt, and pepper, stirring well.
- • Dip pickles into milk mixture and dredge in flour mixture; repeat procedure.
- • Deep fry in hot oil (350 F) until pickles float to surface and are golden brown.
HONG KONG SWEET AND SOUR PORK
By stepjo7269
Allrecipes By: Betsy Lindsey "This recipe requires three quick frying steps to seal in the crispy texture of the...
- 2 teaspoons light soy sauce
- 1/8 teaspoon white sugar
- 2 teaspoons potato starch
- 1 teaspoon sesame oil
- ground black pepper to taste
- 1 pound pork loin, cut into 1-inch cubes
- 1 cup water
- 2 tablespoons white vinegar
- 1/4 cup ketchup
- 1/4 cup white sugar
- 1 pinch salt
- 2 teaspoons potato starch
- 1 dash red food coloring
- 1 egg, beaten
- 1 cup potato starch
- 2 cups peanut oil for frying
- 1 green bell pepper, cut into large chunks
- 2 cayenne peppers, sliced
- 4 slices canned pineapple, chopped
- 2 cloves garlic, sliced
- 2 green onions, sliced
- Directions
- ● Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
- ● To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
- ● Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
- ● Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F.
- ● Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot.
- ● Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again.
- ● Pour off all but 1 tablespoon of oil from the wok.
- ● Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper,cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add
- the sauce and stir until it thickens.
- ● Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.
CHOCOLATE YULE LOG
By stepjo7269
Taste of Home Gifts from the Country Kitchen
- FILLING:
- 4 eggs, separated
- 2/3 cup sugar, divided
- 1/2 cup all-purpose flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
- FROSTING:
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- Directions
- ●Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
- ●In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar.
- ●Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
- ●In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
- Gradually fold into batter. Spread evenly into prepared pan.
- ●Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
- ●Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side; cool completely on a wire rack.
- ●Meanwhile, for the filling, beat the cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form.
- ●Unroll the cake; spread the filling to within 1 in. of edges. Roll up again.
- ●In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Beat in the chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect. Yield: 14-16 servings.