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Recipes
CRÉME BRULEE
By stepjo7269
Troutdale Restaurant in Bristol, TN Serves 8
- To Serve:
- 2 C. heavy cream
- 1/2 C. half & half
- 1 vanilla bean, cut down center and scrape the seeds out of bean.
- 9 egg yolks
- 1/2 C. sugar
- ● Combine heavy cream, half & half, and vanilla bean in a sauce pan. (Place hull of bean into mixture, also.)
- ● Combine eggs and sugar in a separate bowl.
- ● Bring cream mixture to a boil and immediately remove from heat (scald). (When the mixture begins to boil foam starts to rise.)
- ● Slowly temper cream mixture into egg/sugar mixture. (To temper, pour hot cream into eggs without cooking the eggs. To do this, pour the cream slowly at first. After 1/2 of the mixture is added, you can add it a little faster.)
- ● Chill for 8 hours. (The foam will be gone and there should not be any air bubbles.)
- ● Divide the custard mixture between 6-8 oven safe dishes. (4 oz.)
- ● Place in a water bath. (Water should come up to 1/2 of the side of the dish.) Be careful to avoid getting any water in the custard.
- ● Bake for 45 minutes at 250 degrees. Cool and Cover the custard.
- ● Chill for at least 5 hours.
- ● Lightly dust the custards with sugar. (Cover the top with sugar and then dump the excess out after the top is completely covered..)
- ● Caramelize with a torch.
EFFORTLESS CREAM OF CHICKEN SOUP
By stepjo7269
Internet
- Directions:
- 100 g cooked chicken
- celery (allowed amount)
- 1-2 c broth
- 3 cloves garlic
- 1 T dehydrated minced onion
- 1/2 t parsley
- 1/2 t basil
- ground white pepper (to taste)
- salt (optional)
- 1 . Preheat saucepan over MED-HI heat.
- 2 . In food processor, combine all ingredients and pulse until reaches desired consistency.
- 3 . Pour into saucepan and bring to boil.
- 4 . Reduce heat to simmer, cover, and heat 20-30 mins.
*SHRIMP STIR-FRY
By stepjo7269
*Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into...
- Directions:
- 3 tablespoons cornstarch
- 1 3/4 cups Swanson® Chicken Stock
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil (optional)
- 2 tablespoons vegetable oil
- 1 pound fresh or thawed frozen medium shrimp, peeled and deveined
- 4 cups cut-up fresh vegetables *
- 1/2 teaspoon ground ginger
- 1/8 teaspoon garlic powder OR 1 clove garlic, minced
- 4 cups hot cooked regular long-grain white rice
- ● Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- ● Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- ● Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- ● Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. ● Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
CANDIED FRUIT CAKE
By stepjo7269
Mrs
- 3 (8 oz.) pitted dates
- 1 lb. candied cherries
- 1 lb. candied pineapple
- 1/4 lb. citron
- 1 T. candied orange peel
- 1 T. candied lemon peel
- 4 eggs
- 1 C. sugar
- 1/4 C. rum flavoring or whisky
- 2 lbs. halved pecans
- Karo syrup
- 2 C. plain flour
- 2 tea. baking powder
- ½ tea. salt
- 1 tea. allspice
- 1 tea. cloves
- 1 tea. cinnamon
- ●Dice fruits and pecans.
- ●Sift dry ingredients together.
- ●Dredge fruit and pecans well with dry ingredients.
- ●Mix eggs with sugar and rum or whisky and beat lightly.
- ●Mix with dry ingredients and pour into greased tube pan. Decorate top with candied fruit and pecans.
- ●Bake at 275 F. for 1 3/4 - 2 hrs.
- ●Cool 10 min. on rack and then turn out on waxed paper.
- ●Turn upright and glaze with Karo.
APPLE STRUDEL II
By stepjo7269
Taste of Home
- Directions:
- 1/3 cup raisins
- 2 tablespoons water
- 1/4 teaspoon almond extract
- 3 cups coarsely chopped peeled apples
- 1/3 cup plus 2 teaspoons sugar, divided
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 8 sheets phyllo dough (14 inches x 9 inches)
- 2 tablespoons butter, melted
- 2 tablespoons canola oil
- ● In a microwave-save bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand for 5 minutes. Drain.
- ● Add the apples, 1/3 cup sugar, flour and cinnamon; toss to coat. Set aside.
- ● Place 1 sheet of phyllo dough on a work surface.
- ● Combine butter and oil; set aside 2 teaspoons.
- ● Lightly brush some of the remaining butter mixture over phyllo dough. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out.
- ● Layer with 7 more sheets of phyllo, brushing each layer with some of the butter mixture.
- ● Spread apple mixture over phyllo to within 2 in. of one long side. Fold the short edges over filling. Roll up jelly-roll style, starting from the long side where the apple filling is 2 in. from edge.
- ● Place seam side down on a baking sheet coated with cooking spray. With a sharp knife, cut diagonal slits into top of strudel. Brush with reserved butter mixture. Sprinkle with remaining sugar.
- ● Bake at 350 degrees for 35-40 minutes or until golden.
PECAN TOFFEE
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 1 ½ cups chopped pecans, divided
- 1 cup sugar
- 1 cup butter, softened
- 1/3 cup water
- 5 (1.55 ounce) milk chocolate bars, broken into small pieces
- ● Line a 15 x 10 inch jellyroll pan with heavy duty aluminum oil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
- ● Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly.
- ● Cook over medium high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310 degrees (hard crack stage).
- ● Pour over pecans in pan; sprinkle with chocolate pieces. Let stand 30 seconds.
- ● Sprinkle with remaining ½ cup pecans. Chill 30 minutes.
- ● Break up toffee using a mallet or rolling pin.
FRUIT SALAD WITH APRICOT DRESSING
By stepjo7269
Bell's Best Cookbook the Most Popular Recipes from the Four Classic Bell's Best p
- APRICOT DRESSING:
- 1 C. sugar
- 2 (5 1/2 oz) cans apricot nectar
- 1 T. cornstarch
- 1 tea. vanilla
- Directions:
- In saucepan, combine sugar, apricot nectar, and cornstarch until smooth.
- Cook over medium heat until slightly thickened, stirring often so not to burn or scorch.
- Stir in vanilla and cook until thickened a bit more.
- Remove from heat; cool, then refrigerate.
- FRUIT SALAD:
- 6 large red apples, coarsely chopped
- 8 medium firm bananas, sliced
- 1 medium fresh pineapple, cut into chunks
- 1 quart fresh strawberries, washed, drained, quartered
- 3-4 kiwi, peeled and sliced
- 2 cups green seedless grapes, halved
- Directions:
- In large bowl, combine all fruit. Drizzle with Apricot Dressing;
- gently toss to coat.
- Cover and refrigerate until serving.
MOVIE STAR POPCORN
By stepjo7269
Allrecipes By; D. A. mommy
- Directions:
- 3 3 3 tablespoons peanut oil
- 2 2 2 tablespoons butter
- 1/2 1/2 1/2 cup unpopped popcorn
- 1/2 1/2 1/2 teaspoon salt
- to 2 as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl.
- ●Taste, and season with additional salt if desired.
PINEAPPLE CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Cake:
- 2 c. sugar
- 1 1/2 t. baking powder
- 2 eggs, beaten
- 2/3 c. pecans, chopped
- 2 c. cake flour
- 1 t. vanilla
- 1 20 oz can crushed pineapple
- Frosting:
- 1 8 oz package cream cheese, softened
- 1 lb confectioner's sugar
- 1 stick butter, creamed
- nuts (optional)
- Directions:
- ●Combine cake ingredients and stir until well blended; do not use an electric mixer.
- ●Pour mixture into a 9 x 13 inch pan.
- ●Bake at 350 F. for 35 minutes. Cool before frosting.
- ●Mix together frosting ingredients and pour over cake.
CHEESY POTATOES
By stepjo7269
Mix all ingredients except cornflakes and 1/2 cup butter
- 1 lbs hashed brown potatoes (London Farms)
- 1 can cream of mushroom or chicken soup
- 1 pint sour cream
- 2 cups cheddar cheese shredded
- 1 tsp salt
- 1/3 cup melted butter
- 1/2 cup onion diced
- 1 tsp pepper
- 2 cups corn flakes
- 1/2 cup melted butter