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Recipes
Black Bread (Bread Machine)*****
By Nilson
A dark Russian rye bread made in the ABM
- 1 1⁄3; cups water
- 2 2⁄3; tablespoons applesauce (or vegetable oil)
- 1 1⁄3; tablespoons dark molasses
- 1 1/2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dried onion flakes
- 1/4 teaspoon fennel seed
- 2 1/2 teaspoons caraway seeds
- 2 ⁄3; cup oat bran
- 1 teaspoon instant coffee granules
- 2 tablespoons unsweetened cocoa powder
- 1 1⁄3; cups rye flour
- 2 cups unbleached all-purpose flour
- 2 1/2 teaspoons active dry yeast
Hello Dollies
By Nilson
Set oven to 350 In an ungreased pan 9x13 layer ingredients
- 1/2 pound melted butter
- 2 cups graham cracker crumbs
- 1 8 ounce package semi sweet chocolate chips
- 2 cups flaked coconut
- 2 cans sweetened condensed milk
- 2 cups chopped nuts-not too finely chopped
Gazpacho
By Nilson
In electric blender combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimento and 1/2 cup tomato juice
- 2 large tomatoes peeled (1 3/4 pound)
- 1 large cucumber
- 1 medium onion
- 1 medium green pepper
- 1 jar pimento, drained
- 2 cans (12 ounce)
- tomato juice
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 teaspoon Tabasco
- 1 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 2 cloves garlic split
- Croutons
Truffles
By Nilson
Melt chocolate over hot (not boiling) water
- 12 ounce semi sweet chocolate cut in pieces 2 teaspoons instant coffee powder
- 4 egg yolks 1/4 cup brandy
- 1 1/2 cups powdered sugar 2 teaspoons vanilla
- 1 cup butter softened 2 cups finely chopped pecans
Baked Chicken Cordon Bleu
By Nilson
Directions 1. Preheat oven to 350 degrees F
- 2 6 ounce packages long grain and wild rice mix
- 2 cups sliced fresh mushrooms
- 1/4 cup sliced green onions
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half or light cream
- 1/2 cup shredded Gruyere cheese (2 ounces)
- 2 tablespoons dry sherry (optional)
- 6 skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
- 3 ounces Gruyere cheese, cut into 3x1/2x1/2-inch sticks
- 6 very thin slices Black Forest ham or country ham
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 tablespoons water
- 1 1/2 cups panko (Japanese-style bread crumbs)
- 1/4 cup vegetable oil
Chicken Wings Quick Barbecued ***
By Nilson
Place drumettes in 10 inch nonstick skillet
- 2 pounds chicken drumettes
- 1/2 cup chili sauce
- 1 Tablespoon Honey
- 1 Tablespoon Soy Sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground red pepper
Irish Pork Stew ****
By Nilson
Coat pork with flour, salt and pepper
- 2 pounds boneless pork shoulder cut into 1 inch cubes
- 1/3 cup all purpose flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon vegetable oil
- 4 large onions, peeled and sliced 1/2 inch thick
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1 teaspoon caraway seed
- 1 bay leaf
- 1 10.5 ounce can chicken broth
- 1 12 ounce bottle imported stout
- 2 Tablespoons red wine vinegar
- 1 Tablespoon packed brown sugar
Choux Pastry for Cream Puffs
By Nilson
Quickly bring water butter and salt to a boil
- Choux Pastry for Cream Puffs
- 12 about 12 Cream Puffs or Eclairs
- 1 1 1 cup water
- 1/2 1/2 1/2 cup butter or margarine
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup sifted flour
- 4 4 4 eggs at room temperature
- 1 1-Tablespoon 45 to 50 15 3/4 Brush tops with 1 egg yolk mixed with 1-Tablespoon cold water. Bake 45 to 50 minutes. Don’t open door in first 15 minutes. Cool on wire racks. Cut 3/4 inch off top and stuff.
Tastes Like Thanksgiving Casserole Recipe
By Nilson
Place potatoes in a Dutch oven and cover with water
- 6 medium potatoes, peeled and cut into chunks
- 1-1/4 cups chopped celery
- 3/4 cup chopped onion
- 1/2 cup butter, cubed
- 6 cups unseasoned stuffing cubes
- 1 teaspoon poultry seasoning
- 1/4 teaspoon rubbed sage
- 1 cup chicken broth
- 4 cups cubed cooked turkey
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 teaspoon garlic powder
- 3/4 cup sour cream, divided
- 4 ounces cream cheese, softened
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/2 cups (6 ounces) shredded cheddar cheese
Chocolate Ganache Cake
By Nilson
CRUST: Preheat oven to 350°
- CRUST:
- 2 1/2 cups pecans (toasted and sClightly cooled)
- 1/2 cup sugar
- 3 tablespoons salted butter, melted and cooled (plus extra if necessary)
- CHOCOLATE GANACHE FILLING:
- 2 cups heavy cream
- 16 ounces premium bittersweet chocolate (or about 2 1/3 cups of chocolate chips)
- OPTIONAL TOPPING:
- Fresh whipped cream, berries