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Recipes
FRENCH VANILLA ICE CREAM
By stepjo7269
Allrecipes By: Melissa "Cooked custard version flavored with a whole vanilla bean
- 1 quart heavy cream
- 1 1/4 cups milk
- 1 vanilla bean, split and scraped
- 1 1/4 cups white sugar, divided
- 10 egg yolks
- 1 tablespoon vanilla extract
- Directions
- ● In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
- ● Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl.
- ●When the cream comes to a boil, pour a third of it into the egg mixture, and whisk.
- ●Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
- ●Strain custard and chill until cold. Then pour into the canister of an ice cream maker and
- ●Freeze according to manufacturer's instructions.
BROCCOLI CASSEROLE II
By stepjo7269
By: Mrs. Jack Nicklous (famous people section) in the Caldwell Banker Cookbook p
- Directions:
- 2 (10 ounce) packages frozen chopped broccoli
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons onion, grated
- 1 cup sharp cheese, grated
- 2 eggs, beaten
- Cheese cracker crumbs
- ● Cook broccoli for 5 minutes; Drain.
- ● Combine soup, mayonnaise, sour cream, onion, cheese and eggs; add broccoli.
- ● Put in a greased 1½ quart casserole dish and top with crumbs.
- ● Bake at 400 degrees for 30 minutes.
FRUIT PIE
By stepjo7269
Jane Perdue
- 1 can eagle brand milk
- Juice of 2 lemons
- 1 can drained pineapple # 1 can
- 1 can peaches
- 1 cup nuts
- 1 medium cool whip (not small)
- 1 graham cracker crust
- ●Mix milk and lemon juice with a beater. Fold in pineapple and peaches. Add cool whip and mix. Add nuts.
- ●Pour in crust.
ORIENTAL ALMOND RICE
By stepjo7269
International Delights by St
- Directions:
- 3 tablespoons oleo
- 1/3 cup rice
- 2 tablespoons almonds
- 1 cup water
- ½ teaspoon salt
- 1 chicken bullion cube
- 1 teaspoon lemon juice
- 1 can sliced mushrooms, drained
- ● In a sauce pan add oleo, rice, and almonds; Cook slowly, stirring frequently, until slightly brown.
- ● Add the water, salt, bullion cube, and lemon juice.
- ● Bring to a boil and reduce heat.
- ● Cover and simmer for 20 - 25 minutes or until water has evaporated.
- ● Add mushrooms and heat.
HOW TO: SOURDOUGH STARTER
By stepjo7269
allrecipes
- Feeding Tips:
- Sourdough Starters
- Starters leaven and flavor breads, pancakes, biscuits--all kinds of baked goods, even chocolate cake!
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- Getting Started
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- Recipes for Success
- to of the source of the yeast, there are a few things to keep in mind when making a starter from scratch.
- to to to 24 to to your starter will almost certainly destroy the very organisms you are hoping to nurture. Use distilled or filtered water, or simply leave tap water open to the air for 24 hours to evaporate the chlorine.
- to unprocessed grains such as whole wheat or rye flour for the best results when beginning a starter. You can switch to bread flour or all-purpose flour after the first few feedings.
- ●Store in a glass or ceramic container at room temperature, and cover with a loose-fitting lid or a piece of damp cheesecloth.
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- Did It Work?
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- Maintaining Your Starter
- Tips for Refrigerated Starters
- to the starter right before placing in the refrigerator, and whip with a wire whisk to incorporate oxygen.
- to starter will need to be fed once a week. If you will not be using it, discard half, measure, and feed accordingly.
- 2 1/2 1/2 6 your starter, and mix with 1/2 cup flour and 1/2 cup water. Continue feeding at 6 hour intervals until you have made enough starter for your recipe.
- 1 1 first feeding, maintain a ratio of 1 part starter: 1 part flour:1 part water per feeding, effectively doubling the starter each time you feed it.
- 6- to 8-hour their starters at room temperature and feed at 6- to 8-hour intervals. This method produces a lot, and if you are not baking everyday you could end up throwing a bunch away.
- to feeding, whip air into the batter using a wire whisk to provide the yeast with a bountiful amount of oxygen.
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- Freezing and Drying:
ITALLIAN BEEF
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 100 g. of 93% fat-free ground beef
- 1 large or 2 small tomatoes, chopped
- 1 garlic clove, minced
- 1/4 t. Itallian seasoning
- 1 package sweetner
- ●Cook beef.
- ●Saute garlic in juice from tomato.
- ●Toss crumbled beef with other ingredients and add to saute pan.
- ●Remove from stove when heated before tomatoes cook down too much.
SZECHUAN PEPPER OIL
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1/2 cup sesame oil
- 1/2 cup peanut oil
- 2 - 3 red chili peppers
- ●Heat oil in wok until moderately hot. Add chili peppers and cook over medium or low heat until the oil becomes red.
- ●Cool and store in covered jar in the refrigerator.
STRAWBERRY SHORTCAKE II
By stepjo7269
● Serve while cake is still warm
- Shortcake:
- 2 C. all-purpose flour
- 2 T. sugar
- 1 T. baking powder
- ½ tea. salt
- ½ C. butter
- 1 beaten egg
- 2/3 C. light cream
- ● In a mixing bowl stir together the flour, sugar, baking powder, and salt.
- ● Cut in the butter until the mixture resembles coarse crumbs.
- ● Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten.
- ● Spread dough in greased 8 x ½ in. round baking pan or a greased 8 x 8 x 2-inch baking pan, building up edges slightly.
- ● Bake in a 450F oven for 15 to 18 minutes or until done.
- ● Remove from pan and cool slightly
- Strawberry shortcake:
- Shortcake (see recipe above)
- Butter, softened
- 1 C. whipping cream
- 3 to 4 cups sweetened, halved strawberries
- ● Prepare shortcake as directed above. Cool on a rack for about 5 minutes.
- ● Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully.
- ● Place bottom layer on serving plate.
- ● Spread a little softened butter over bottom layer.
- ● In chilled bowl whip cream to soft peaks (tips curl over).
- ● Spoon half of the strawberries and the whipped cream over bottom cake layer.
- ● Top with second layer.
- ● Spoon remaining strawberries and whipped cream over the top.
GRILLED SPARERIBS WITH BIRMINGHAM SAUCE
By stepjo7269
The Clarion Ledger; Wednesday, July 12, 1995
- 5-6 lbs. pork spareribs
- 3 T. peanut oil
- 2 garlic cloves, minced
- 1 med. onion, minced
- 2/3 C. tomato ketchup
- ½ C. cider vinegar
- 1/4 C. Worcestershire sauce
- 2 T. fresh lemon juice
- 2 tea. dry mustard
- 1 tea. ground ginger
- 1 ½ tea. salt
- 1/4 C. honey
- 2 T. brown sugar
- ●Trim ribs, including fat and membrane, leaving rack of ribs whole and at room temperature.
- ●Combine all other ingredients except honey and brown sugar.
- ●Lay ribs flat in glass or ceramic dish and cover with marinade.
- ●Marinate at least 4 hours or overnight in refrigerator.
- ●Bring to room temperature.
- ●Scrape marinade from ribs and reserve.
- ●Grill ribs over a slow fire for about 40 min., turning frequently.
- ●Add sugar and honey to the reserved marinade in a saucepan. Heat only until sugar is dissolved.
- ●Brush on ribs and continue grilling about 29 min. more, basting to keep ribs moist.
TRICKS FROM SOUTHERN LIVING KITCHEN
By stepjo7269
Tricks from the Southern Living Test Kitchens 1
- AS FOLLOWS