« March 2006 | Main | May 2006 »
April 13, 2006
Upside-Down Apple Cake
Apple Upside-Down Cake
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 1/2 cups sugar, brown or granulated white
1 cup heavy cream
2 large eggs
3/4 cup milk
1/3 cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 to 4 cups sliced apples (4 to 5 apples)
Sift flour with baking powder. Beat eggs with 1 1/2 cups of sugar
until light. Stir in the flour mixture, then stir in heavy cream.
Melt 4 tablespoons of butter; stir in cinnamon and brown sugar.
Pour butter mixture into a buttered 9- X 13-inch baking pan.
Place sliced apples over butter mixture then gently spread dough
over apples. Bake at 350° for 25 minutes; reduce heat to 325°
and bake another 20 to 25 minutes, or until cake is done. Cool for
at least 5 minutes; turn out onto a serving dish. Serve with ice
cream or whipped cream.
Contributed to our recipe list by Judy.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 02:54 PM | Comments (0)
Pinto Bean Pie
Pinto Bean Pie
1 cup cooked pinto beans, mashed with a little of the cooking liquid
1 1/3 cups coconut (small can)
1 cup chopped pecans
4 eggs
3 cups granulated sugar
1 tbsp vanilla
2 sticks melted butter or margarine
3 unbaked 9" pie shells
Mix all ingredients together and pour into pie shells. Bake for 1 hour in a 300° oven. Makes three 9-inch pies.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 10:08 AM | Comments (0)
Apple Upside Down Pudding Cake
Apple Upside Down Pudding Cake
1/2 cup butter
1 cup light brown sugar
2 tablespoons evaporated milk or cream
2 cups sliced apples
1 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
I sm.pkg.vanilla instant pudding
Mix together 1/2 cup butter, 1 cup brown sugar, and 2 tablespoons evaporated milk or cream; spread in bottom of an 8-inch square baking pan. Arrange sliced apples on the brown sugar mixture. Sift together the flour, baking powder, cinnamon and salt.Add the vanilla pudding and mix well.Cream shortening with sugar; beat in egg the add sifted ingredients alternately with 1/2 cup milk and the vanilla extract.
Pour batter over apples. Bake at 350° for 35 to 45 minutes, until cake is done.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 10:01 AM | Comments (0)
April 12, 2006
Homemade Butter Rolls
HOMEMADE BUTTER ROLLS
2 (1/4-ounce) envelopes active dry yeast
1 cup sugar, divided
2 cups warm water (100° to 110°)
1 cup butter or margarine, melted
6 large eggs, lightly beaten
1 1/2 teaspoons salt
8 1/2 to 9 1/2 cups all-purpose flour
STIR together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4-cup glass measuring cup; let stand 5 minutes.
STIR together yeast mixture, remaining sugar, and butter in a large bowl; stir in egg and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.
DIVIDE dough into 4 equal portions. Turn each portion out onto a lightly floured surface, and roll into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls may be frozen at this point.) Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
BAKE at 400° for 10 minutes or until golden. Yield: 4 dozen.
Prep: 20 min., Chill: 8 hrs., Rise: 2 hrs., Bake: 10 min.
Note: If unbaked rolls are frozen, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk. Bake as directed.
Posted by Willie Crawford at 06:14 PM | Comments (0)
Cinnamon Butter
Cinnamon Butter
1 stick butter
2 ounces granulated sugar
2 ounces brown sugar
4 tsp. cinnamon
Beat all of the above ingredients together until smooth. Cover and refrigerate.
Here's a second recipe for their cinnamon butter:
Whip together:
2 sticks of butter
1/3 c sweet & condensed milk
1/2 tsp corn syrup
3/4 tsp cinnamon
Posted by Willie Crawford at 06:09 PM | Comments (0)
Logans Texas Roadhouse Buttery Dinner Rolls
Logans Texas Roadhouse Buttery Dinner Rolls
3 Cups all-purpose flour
2 (1/4- ounce) packages of active dry yeast
1 teaspoon salt
2 tbs. sugar
1/4 cup non fat dry milk
1-1/4 cups warm water (105-115 degrees)
1 large egg slightly beaten
8 tbs. butter melted
2 tbs. butter flavored vegetable shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter. Serve immediately. Yield: 12 large rolls
Posted by Willie Crawford at 06:01 PM | Comments (0)
Ham & Broccoli Bake
Ham & Broccoli Bake
Mix together:
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 soup can of Milk
½ Tablespoon Worchester Sauce
Now add:
1 - 20 oz. Package of Frozen cut broccoli - cook and drain (I microwave it)
8 oz. Shredded Sharp Cheese
2 Cups Minute Rice (uncooked)
3 Cups Cubed Cooked Ham (or Cooked Chicken)
1 tablespoon Dried Onion Flakes
Mix all ingredients well and place in a 2 ½ quart casserole dish.
(I spray a little Pam in the dish)
Sprinkle with Buttered Bread Crumbs or Frenchs Fried Onions, cover with lid.
Bake at 350 for 45-50 minutes
Contributed to our recipe list by Deborah
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 05:22 PM | Comments (0)
Mt. Vernon Pound Cake
Mount Vernon Pound Cake
Old recipe, Chase City, VA
from The Williamsburg Art of Cookery
1 lb UNSALTED Butter
1 lb Flour, pastry
12 Egg; separated
1 lb Sugar, granulated
1 ts Vanilla
1 pn Mace
Lemon or orange zest
Wash all the salt from a pound of butter (OR use unsalted butter ;-), then put it dry between the folds of a clean cloth and set away in a cold place. Sift one pound of pastry flour and separate the yolks and whites of twelve eggs. Cream the butter and flour together very thoroughly and beat the yolks of the eggs to a thick, almost white, froth with one pound of granulated sugar. Add one teaspoonful of vanilla and a grating of mace. Gradually add the creamed butter and flour to the sugar and egg mixture and whip well, then fold in the stiffly beaten whites of the eggs, pour into a well-greased and floured tube-pan, scatter a little grated lemon or orange rind over the top and bake in a moderate (350 F.) oven about one and a quarter hours.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 05:15 PM | Comments (0)
Catfish Dip
Catfish Dip
1 lb flaked catfish
1/2 pint (1 cup) small curd cottage cheese
1/2 pint (1 cup) dairy sour cream
1/2 cup shredded raw carrot
1/4 cup well drained chopped sweet pickle
2 tablespoons chopped pimiento
1 teaspoon horseradish
1/4 teaspoon salt
chopped parsley
Assorted crisp vegetables, crackers or chips
Combine cottage cheese, sour cream, carrot, pickle, pimiento, horseradish,
and salt. Mix well. Stir in flaked fish. Chill several hours before serving.
Sprinkle with parsley. Serve with crisp raw vegetables, crackers, or chips.
Makes about three cups
Contributed by our recipe list Richard
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 05:09 PM | Comments (0)
Texas Roadhouse Ribs
TEXAS ROADHOUSSE RIBS
Scoring the Ribs for Legendary Tenderness
With a serrated knife, score the backside of each Rib by running the knife down the rib in a diagonal pattern cutting and separating the membrane on the backside of the bone.
Score from end-to-end, the long way several times as well.
Note: Be careful when scoring the ribs as to not cut too deeply causing the Ribs to break apart when cooking. Seasoning, Panning And Cooking
In a deep baking pan, add water and some type of Liquid Smoke.
Mix well.
Take Ribs, use a shaker and thoroughly coat each Rib with seasoning until thoroughly coated. It may be necessary to rub seasoning onto bare spots only.
Place Ribs in the pan -- alternating -- bone side / meat side / bone side ⦠-- with bone side against the pan.
Cover full pan tightly with plastic wrap, making sure that pan is sealed.
Cover again tightly with foil.
The pan must be tightly sealed to maintain the moisture of the Ribs.
Place pans in 250 F oven and bake slowly until done, approximately five hours.
Ribs are fully cooked when the bone in the center pulls freely from the meat. At this point, remove from the oven.
Drain pans of liquid. Dipping
Allow Ribs to cool slightly before starting this process.
Warm Bacon Grease to in oven.
Fully submerge a single full Rib rack into warmed Bacon Grease.
Lift the Ribs out of the Bacon Grease.
Allow the excess Bacon Grease to drain.
Place the rack of ribs onto a sheet of plastic.
Fold the plastic wrap over the rack of ribs to seal.
Place vertically into a full pan. Re-Heating
Pick your favorite BBQ sauce for re-heating and basting the Ribs.
Pre-heat grill.
Brush and season the grill before use.
Unwrap product, placing the Rack of Ribs vertically, with the underside down to the grates.
Heat until sizzling hot.
Turn Ribs over and baste the underside of the Ribs, and heat until sizzling hot.
Turn the product over again for 1 minute, caramelizing the underside.
Baste the top.
Turn the product over again, caramelizing the top for 1 min.
Turn product over one last time and baste with a final coat.
Serve to your guests and accept their complements graciously!!!
Posted by Willie Crawford at 03:17 PM | Comments (0)
Lobster Bisque
Lobster Bisque
Cook Time: 10 Minutes Ready In: 25 Minutes
Yields: 4 servings
"This version is simple but delicious, the soup you make to show off the
freshest lobster. A few scallions, half and half, and dry sherry make the
base for this lovely bisque."
INGREDIENTS:
3 green onions, chopped
2 tablespoons vegetable oil
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup cooked and cubed lobster meat
1 1/2 cups half-and-half cream
1/4 cup dry sherry
1 pinch ground white pepper
salt to taste
DIRECTIONS:
1.Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir
remaining scallions in the vegetable oil in a medium sized saucepan over
medium heat for 1 minute.
2.Stir in flour until smooth. Gradually stir in milk; cook, stirring until
mixture thickens and boils. Cook and stir for 1 minute more.
3.Add lobster, half and half, sherry, white pepper and salt. Cook and stir
until heated through. To serve, ladle soup into bowls. Garnish with reserved
scallion tops.
Submitted to our recipe list by Sandy
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 01:44 PM | Comments (0)
Lobster Bisque
Lobster Bisque
Cook Time: 1 Hour 20 Minutes Ready In: 1 Hour 40 Minutes
Yields: 4 servings
"Make any day a special occasion with this divine lobster bisque -- lobster
tail with scallions, carrots, tomato puree, sherry, and cream, seasoned to
perfection with nutmeg, whole peppercorns, and fresh tarragon."
INGREDIENTS:
14 ounces raw lobster tail
1/3 cup butter, softened
7 green onions, chopped
1 onion, chopped
1 carrot, chopped
4 cups fish stock
4 sprigs fresh parsley
1 bay leaf4 whole black peppercorns
2 1/2 cups water
1/3 cup all-purpose flour
1 3/4 cups tomato puree
1 tablespoon sherry
1/2 cup heavy cream
1 pinch ground nutmeg
2 teaspoons chopped fresh
tarragon
DIRECTIONS:
1.Cut the lobster tail in half lengthwise.
2.Melt half the butter in a pan, add the scallions and onion and cook for 5
minutes, or until soft but not colored. Add the carrot and cook for 2
minutes. Add the lobster halves, fish stock, parsley, bay leaf, peppercorns,
the water. Bring to a boil, reduce the heat and simmer for 20 minutes,
skimming the surface as required.
3.Remove the lobster from the stock, cool slightly and take the meat from
the shells. Set the lobster meat aside, crush the shell and return it to the
pan. Continue simmering for further 40 minutes. Strain the stock, then
strain again through a sieve lined with 2 layers of damp muslin or
cheesecloth.
4.Cut some thin slices from the lobster to use as a garnish and set aside.
In a blender, blend the remaining lobster flesh with a little of the
strained stock until smooth. Mix the flour and remaining butter to a paste.
Add the pureed lobster to the pot along with the flour paste, tomato puree,
sherry, cream, nutmeg and salt and pepper, to taste. Mix well.
5.Add the tarragon and the remaining stock and cook, stirring continuously,
over high heat until the soup boils and thickens. Reduce the heat and simmer
gently for 5 minutes. Season to taste and serve garnished with the reserved
lobster and some sprigs of tarragon, if desired.
Submitted to our recipe list by Sandi
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 01:38 PM | Comments (0)
April 11, 2006
Lemon Cake
LEMON CAKE
CAKE BATTER:
1 cup Crisco
2 cups sugar
2 T. pure lemon flavoring
5 eggs
2 cups all-purpose flour
3/4 cup self-rising flour
1 cups milk
1 pkg. lemon pudding mix
ICING:
1 1/2 sticks butter
2 lbs. confectioners sugar
3 T. milk
1/2 tsp. pure lemon flavoring
CAKE: Preheat oven to 350 degrees. Beat eggs, sugar and Crisco together. Add all other ingredients and pour into a tube pan. Bake for 1 hour and 10 minutes or until a toothpick, inserted, comes out clean. ICING: Melt butter and add milk, sugar and lemon flavoring. Beat until smooth. Pour on cake while it is still hot.
Shared with our recipe list by Sharon.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 08:58 PM | Comments (0)
Basic Sugar Cookies
BASIC SUGAR COOKIES
1 1/4 cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar, for coating
Preheat oven to 350 degrees. Cream the butter and 2 cups of sugar until light and fluffy. Beat in the eggs 1 at a time. Blend in the vanilla. Stir together the flour, baking powder and salt. Gradually stir into the butter mixture, just until blended. Roll dough into walnut-sized balls and roll in the extra sugar. Place the cookies 2 inches apart on an ungreased cookie sheet and flatten slightly with the bottom of a glass that has been dipped in sugar. Bake 8 to 10 minutes, or until edges are lightly browned. Cool on cookie sheets for 5 minutes then remove to a wire rack and cool completely. Makes 2 1/2 dozen.
Contributed to our recipe list by Sharon.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 04:56 PM | Comments (0)
MAYONNAISE CORNBREAD
MAYONNAISE CORNBREAD
1 c. plain meal
3/4 c. self-rising flour
6 tbsp. mayonnaise
3/4 c. milk
1 tsp. salt
Combine corn meal and flour; cut in mayonnaise. Add remaining
ingredients. Place in a greased 8 inch square pan and bake at 425 degrees
for 20 minutes or until brown.
Shared with our recipe list by Lucky.
Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To
Being Rich
Don't Miss The Kitchen Project
Most Trusted Guy On The Internet
Posted by Willie Crawford at 04:42 PM | Comments (0)
Jalapeno Poppers
Jalapeño Bombers
(Serves 6 Brave Souls)
Jalapeño Bombers
(Serves 6 Brave Souls)
POSTED: 1:44 pm EST January 28, 2005
FOR THE DIPPING SAUCE:
1 c. sour cream
1/2 c. bleu cheese
1 tbsp. Worcestershire sauce
2 tbsp. chives, minced
FOR THE PICKLING:
Jalapeño peppers, 18 large halved and de-seeded
2 garlic cloves, smashed
1 tbsp. salt
1 tsp. sugar
Cider vinegar 1 and 1/2 cups
FOR THE FILLING:
Boursin cheese 1/2 cup
Cream cheese 1/2 cup
Scallions, minced 3 tablespoons
Cheddar cheese, shredded 2 cups
BREADING MIXTURE:
Eggs, beaten well 4
Bread crumbs 3 cups
METHOD OF PREPARATION
FeedRoom
Jalapeno Bombers
FOR THE DIPPING SAUCE:
Mix together all ingredients and set aside in the refrigerator.
FOR THE PICKLING:
Bring the mixture to a boil, place the peppers in and set aside until the peppers are cooled in the liquid.
FOR THE FILLING:
Mix together all ingredients until soft.
FOR THE ASSEMBLY:
Remove the peppers from the vinegar and drain. Place a finger size piece of cheese mixture in half of the pepper.
Place another half of the pepper and press to seal. Dip in egg, drain and roll in bread crumbs, back into egg then crumbs. Do this 3 times. Don't make the bread crumbs lumpy. Press to seal the edges of the peppers. Let chill for 2 hours.
Just before kickoff. Heat 2 cups of oil in a deep skillet to a temperature of 350 degrees. Place the peppers a few at a time in the hot oil and deep fry until just golden brown. Gently remove to paper towels.
Serve with the bleu cheese dip at once.
Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To
Being Rich
Don't Miss The Kitchen Project
Most Trusted Guy On The Internet
Posted by Willie Crawford at 04:17 PM | Comments (0)
Red Velvet Cake
RED VELVET CAKE
CAKE BATTER:
2 2/3 c. self-rising flour
1 1/2 c. sugar
1/2 c. vegetable oil
1 stick butter (the real thing, no imitations)
1 tsp. baking soda
1 tsp. distilled white vinegar
3 eggs
1 c. buttermilk
4 (2oz.) bottes red food coloring
ICING:
16 oz. cream cheese
1 stick butter, softened
1 lb. powdered sugar
1 tsp. vanilla extract
1/2 c. chopped pecans (optional)
Preheat oven to 350 degrees. Grease and flour 3 (9") round pans or line them with waxed or parchment paper. Cream butter and sugar. Add oil and eggs, one at a time, mixing well after each egg. Mix together vinegar, buttermilk and then all 4 bottles of the food coloring. Yes, you do need all 4. You want this to be a rich deep red cake, not pink or weak red (contrary to popular belief, the food coloring has NO flavor). Sift together the flour and baking soda. Alternately add the three mixtures, a little at a time, until all three are combined. Stir in the vanilla and mix well. Pour into the cake pans, evenly. Bake until toothpick inserted in the center comes out clean, about 20-25 minutes. Let the layers cool before you try to frost them. Mix the cream cheese and butter together until it is well combined. Add the powdered sugar, a little at a time, to combine well. Add the vanilla and mix well. Add the chopped nuts and mix until it is creamy. This is a double batch of icing, you'll need it. You may want to slice the layers so you have 6 layers.
Contributed to our recipe list by Sharon
The Most Trusted Guy On The Internet
http://themosttrustedguyontheinternet.com/blog/?p=2
Posted by Willie Crawford at 03:19 PM | Comments (0)
The Most Trusted Guy On The Internet
The Most Trusted Guy On The Internet
Could he be at:
http://TheMostTrustedGuyOnTheInternet.com/blog/
While this is just an experiment, he really could be
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 02:32 AM | Comments (0)
April 10, 2006
Spicy Cabbage
SPICY CABBAGE
1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese
Fry together first 7 ingredients after mixing them well together.
Fry in small amount of light oil. When completed, remove from fire
and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce,
and rice) together thoroughly in a bowl and set aside. Shred
cabbage, set aside; cut or grate cheese, set aside. Mix together
all fried ingredients (first 7) and tomatoes and rice mixture real
well. In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2
cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover
pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in
oven at 350 degrees.
Makes 8 to 10 servings.
Posted by Willie Crawford at 10:22 PM | Comments (0)
Ham And Grits Casserole
Ham and Grits Casserole
6 (1 cup) servings
4 cups water
1/2 tsp. salt
1 cup uncooked quick-cooking grits
2 cups diced 96% fat-free ham
1 cp (4 oz.) reduced-fat shredded extra-sharp Cheddar cheese
3 tbsp. light butter
1 tsp. low-Sodium Worcestershire sauce
1 cup egg substitute
Cooking spray
Combine water and salt in a large saucepan; bring to a boil. Stir in grits;
cover, reduce heat, and simmer 5 min. or until grits are thick, stirring
occasionally. Remove from heat. Add ham and next 3 ingredients; stir until
butter melts. Gradually add egg substitude, stirring well.
Spoon grits mixture into 11 x 7" baking dish coated with cooking spray. Cook
immediately or cover and refrigerate up to 8 hrs.
Preheat oven to 350.
Bake, uncovered, at 350 for 45 min. Let stand 5 min. before serving.
Per serving: calories 226 , carb 22.1 g, fat 7.9 g, sat fat 4.7 g, fib0.4 g,
prot 17.6 g, chol 38 mg, sod 838 mg, iron 1.3 mg
Shared with our recipe list by Richard.
Posted by Willie Crawford at 09:55 PM | Comments (0)
Pimento Cheese Spread
Pimento Cheese Spread
1-8oz bar of extra sharp Cheddar Cheese, grated
1/2 to 1 cup of mayonnaise
Salt, black pepper, and cayenne to taste
1-4oz jar of chopped pimentos, drained
While blending with the eleectric mixer, add small amounts of the mayonnaise to the cheese until it is the consistency that you want. Add in the salt, pepper, and cayenne and blend. Then stir in the pimentos, and serve.
Posted by Willie Crawford at 08:46 PM | Comments (0)
$250.00 Neiman-Marcus Cookie
$250.00 Neiman-Marcus Cookie
2 c butter
2 c sugar
2 c brown sugar
4 eggs
2 tsp vanilla
4 c flour
5 c blended oatmeal * (measure oatmeal and blend in a blender to a fine powder)
1 tso salt
2 tsp baking powder
2 tsp soda
24 oz chocolate chips
1-8 oz Hershey bar, grated
3 c chopped nuts
Cream butter & both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder & soda. Add chocolate chips, Hershey bar, and nuts.
Roll into balls & place two inches apart on a cookie sheet. Bake for 10 min at 375 deg F. Makes 112 cookies (recipe can be halved)
Posted by Willie Crawford at 08:05 PM | Comments (0)
Protecting Yourself From Identity Theft
The following article was in today's issue of the I-cop
newsletter. It's good advice in preventing identity theft.
The I-cop newsletter is only sent to members, but you can
get information on membership on The International Council
of Online Professionals at:
http://www.i-cop.org/ref.cgi?id=williec
Here's the article...
Guard Your Wallet
Read this and make a copy for your files in case you need to
refer to it someday. Maybe we should all take some of his
advice! A corporate attorney is said to have sent the
following out to the employees in his company.
PERSONAL CHECKS
1. The next time you order checks have only your initials
(instead of first name) and last name put on them. If someone
takes your checkbook they will not know if you sign your checks
with just your initials or your first name, but your bank will
know how you sign your checks.
2. When you are writing checks to pay on your credit card
accounts, DO NOT put the complete account number on the "For"
line. Instead, just put the last four numbers. The credit
card company knows the rest of the number, and anyone who might
be handling your check as it passes through all the check
processing channels won't have access to it.
3. Put your work phone number on your checks instead of your
home phone.
4. If you have a PO Box, use that instead of your home address.
5. Never have your Social Security Number printed on your
checks. You can add it if it is necessary, but if you have it
printed anyone can get it.
WALLET CONTENTS
1. Carry only, in your wallet or on your person, the cards,
checkbook, cash, etc. you absolutely need.
2. Do not carry a Social Security card in your wallet.
Memorize the number. If necessary, write the number on a piece
of paper in a manner that you can recognize it but another
person cannot.
3. Do not carry any record of account numbers. Memorize them.
If necessary, write the numbers on a piece of paper in a
manner that you can recognize it but another person cannot.
4. Place the contents of your wallet on a photocopy machine:
do both sides of each license, credit card, etc. You will know
what you had in your wallet and all of the account numbers and
phone numbers to call and cancel. Keep the photocopy in a safe
place.
5. I also carry a photocopy of my passport when I travel,
either here or abroad. We've all heard horror stories about
fraud that's committed on us in stealing a name, address,
Social Security number, credit cards, etc.
CREDIT & DEBIT CARDS
Unfortunately I, an attorney, have firsthand knowledge because
my wallet was stolen last month. Within a week, the thief
ordered an expensive monthly cell phone package, applied for a
VISA credit card, had a credit line approved to buy a Gateway
computer, received a PIN number from DMV to change my driving
record information online, and more.
But here's some critical information to limit the damage in
case this happens to you or someone you know:
1. We have been told we should cancel our credit cards
immediately. But the key is having the toll free numbers and
your card numbers handy so you know who to call. Keep those
where you can find them easily.
2. File a police report immediately in the jurisdiction where
it was stolen or lost. This proves to credit providers you
were diligent and is a first step toward an investigation (if
there ever is one).
3. But here's what is perhaps most important: (I never even
thought to do this). Call the three national credit-reporting
organizations immediately to place a fraud alert on your name
and Social Security number.
I had never heard of doing that until advised by a bank that
called to tell me an application for credit was made over the
Internet in my name.
The alert means any company that checks your credit knows your
information was stolen and they have to contact you by phone to
authorize new credit.
By the time I was advised to do this, almost two weeks after
the theft, all the damage had been done. There are records of
all the credit checks initiated by the thief's purchases, none
of which I knew about before placing the alert.
Since then, no additional damage has been done, and the thief
threw my wallet away this weekend (someone turned it in). It
seems to have stopped them in their tracks.
The numbers are:
Equifax:
1-800-525-6285
Experian (formerly TRW):
1-888-397-3742
Trans Union:
1-800-680-7289
Social Security Administration (fraud line): 1-800-269-0271
------------
"Gerald P. Nehra, of Muskegon, Michigan, is an MLM Specialist
Attorney at Law. His 33 years of legal experience include 9 years
as Director of the Amway Legal Division. His private law practice
was established in 1992 and is focused on serving the legal needs
of direct sales companies operating in the United States.
You are invited to visit his web site at www.mlmatty.com"
Posted by Willie Crawford at 04:08 PM | Comments (0)
April 09, 2006
Pennsylvania Dutch Funny Cake
PENNSYLVANIA DUTCH FUNNY CAKE
Ingredients:
Pie shells, see directions.
First layer:
2 cups Sugar
1/2 cup Shortening
2 Eggs
1 cup Milk
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Vanilla
Second layer:
1 cup Sugar
1/2 cup Cocoa
3/4 cup Hot water
1 teaspoon Vanilla
Directions:
Line three 8" pie pans or two 9" deep dish pie pans with pie
shells.
FIRST LAYER:
Cream together sugar and shortening. Beat egg and
add to milk. Stir together the flour and baking powder. Add the
combined milk and egg alternatively with flour and baking powder
to the sugar and shortening. Add the vanilla. Spoon this layer
into the pie shells.
SECOND LAYER:
Mix sugar and cocoa, add hot water to blend. Add
vanilla. Pour into pie shells over first layer. Don't mix the
layers together. They will switch positions during baking.
Bake in 350 F oven for about 45 minutes, or until toothpick
comes out clean. Cool completely before serving.
I've found that funny cakes improve with age. I often bake them a day or two ahead of time and wrap them in plastic wrap, after
they've completely cooled, to keep them fresh. The top becomes
less crusty and they get even more moist, due to the wrap, which
I think makes them even more delicious than they are the first day!
Posted by Willie Crawford at 12:15 PM | Comments (0)
Black Russian Cake
Black Russian Cake
1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners' sugar
Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan. Bake at 350 degrees F for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar
Posted by Willie Crawford at 07:33 AM | Comments (0)
April 04, 2006
Ham and Red Eye Gravy
Ham and Red Eye Gravy
1/4 Vegetable oil
8 slices (1/4-inch thickness) raw country ham
3/4 c. black coffee
1 tsp. granulated sugar
Heat about 1/4 cup oil in a large heavy skillet until skillet is medium hot. Lay ham slices in skillet. Cook on one side for 8 minutes over medium high heat. Turn slices of ham and fry 8 minutes more. Pour coffee into skillet with ham slices. Sprinkle with sugar and stir. Cover and let simmer over very low heat for 5 to 10 minutes. Serve ham and red-eye gravy together. 8 to 10 servings.
"If you shout at a lion be sure you can shut the door."
--Tonga proverb
Posted by Willie Crawford at 09:16 PM | Comments (0)
Mutiny Salad Dressing
MUTINY SALAD DRESSING
1 cup mixed olive oil and cooking oil
Monosodium glutamate (MSG) to taste
1/3 cup vinegar
1 tablespoon garlic salt
2 tablespoons soy sauce
Dash Tabasco
3 scallions chopped finely
Capers,optional
Briskly whisk together oils, vinegar, soy sauce, green onions, MSG, garlic
salt and Tabasco. Add capers if desired. Chill. Makes about 1 3/4 cups.
Per serving: 59 calories (97 percent from fat), 6.5 g fat (0.9 g saturated,
4.1 g monounsaturated), 0 cholesterol, 0.2 g protein, 0.3 g carbohydrates, 0
fiber, 221.7 mgsodium .
Posted by Willie Crawford at 09:12 PM | Comments (0)
April 01, 2006
Weeknight Pork Chops
WEEKNIGHT PORK CHOPS
4 medium boneless loin pork chops
1 clove garlic, cut in half
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
2 sprigs thyme
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter, divided
3/4 cup high-quality chicken broth
1 clove garlic, crushed
2 tablespoons chopped parsley or chervil
Pat any excess moisture from the surface of the pork
Rub both sides of the chops With the cut garlic. Season both sides with
salt and pepper.
Heat 1 tablespoon butter and oil in a large, heavy skillet over medium-high
heat. Add the pork chops and sear 3 to 4 minutes per side until browned .
Remove pork chops to a plate and cover with foil to keep warm.
Pour off excess fat. Add the chicken broth, stirring to scrape up any
browned bits from the bottom of pan, Add the thyme and the crushed garlic
clove.
Bring the sauce to a simmer and until reduced to 1/2 cup, about 2 minutes.
Add the chops back to the pan and cook 1 to 2 minutes to finish cooking.
Remove the chops from the skillet.
Remove the garlic and thyme. Add the remaining 2 teaspoons butter, tilting
the pan and swirling the the butter until the sauce is slightly thickened.
Spoon the sauce over the chops. Spnnkle with parsley or chevil and serve.
Total time: 20 minutes, Makes 4 servings.
NOTE: Use medium (about 1-inch) or thick (about 11/2-inch) ; adjust the
cooking time accordingly.
Posted by Willie Crawford at 07:45 PM | Comments (0)
French Apple Pie
FRENCH APPLE PIE
2 c. Grape Nuts or Nutty Rice
Cinnamon
1/3 c. apple juice concentrate
Additional water
Mix ingredients into a large pie pan and press to form shell. Sprinkle
with cinnamon.FILLING:
4 med. Granny Smith apples
Cinnamon
2 tsp. lemon juice
Arrange sliced apples in shell. Sprinkle with lemon juice and cinnamon.
Cover with foil and bake for 45 minutes at 350 degrees.GLAZE:
1/2 c. apple juice concentrate
1 tbsp. cornstarch
1/2 c. water
Combine cornstarch and liquids in saucepan. Cook and stir until mixture
thickens and becomes clear. Pour or spoon over pie. Chill.
Shared with our recipe list by Lucky.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
Posted by Willie Crawford at 04:35 PM | Comments (0)
Frank's Eggplant Shrimp Casserole
Frank's Eggplant Shrimp Casserole
Diced squares of tender eggplant, a pile of fresh Louisiana shrimp, and all
the spices that make it truly and authentically New Orleans, this dish has
always been a tradition in the Crescent City. So when's the last time you
put a piping hot pan of it on your table?
Ingredients:
3 large purple or 5 medium pink eggplants
1 stick margarine or butter
1 cup onions, finely diced
¾ cup celery, finely diced
½ cup bell pepper, finely diced
¼ cup parsley, minced
4 cloves garlic, minced
2 lbs. medium shrimp, peeled and chopped
5 cups bread crumbs, wheat or white
½ tsp. oregano
1 tsp. basil leaves
1-1/2 tsp. salt
¼ tsp. red pepper flakes
½ tsp. coarse ground
Instructions:
The first thing you do is take the eggplants (whole and unpeeled) and wrap
each one individually in a sheet of aluminum foil. Then place them in the
center rack of a 350 degree preheated oven and bake them for about 45
minutes or until an ice pick easily pierces them through and through. When
they're soft and tender, set them aside to cool for awhile.
Then, when you're ready to begin assembling the casserole, take a 4 quart
Dutch oven, place in on the stove top over medium heat, melt down the stick
of margarine or butter, drip in the onions, celery, bell pepper, parsley and
garlic, and cook them until they soften and wilt (which should take about 6
minutes, stirring constantly).
In the meantime, remove the eggplants from the foil and peel off the outer
skin-if you baked them long enough the outer skin should come off as easily
as wrapping paper; if you didn't bake them long enough you will probably
have to scrape the pulp out of the skin. Either way, when the vegetable is
peeled, discard the skin, chop the eggplant pulp into small pieces, and
place it (along with the liquids that run from the eggplant as you chop it)
into the Dutch oven. Then, over a medium heat, thoroughly fold the eggplant
into the seasoning vegetables and simmer the mixture for about 5 to 10
minutes or so.
When this has been done, drop in the shrimp (if you have to use large
shrimp, it is best to chop them into smaller pieces before adding them to
the pot) and cook them with the eggplant for another 5 minutes. Make a note
here that additional liquids will exude from the shrimp at this point, but
don't worry about it. It's supposed to happen. The bread will absorb the
excess liquid later. Oh-and this is also the time in the recipe that you
should stir in the seasonings, either the individual spices or a preblended
mix.
Finally, turn off the fire and begin folding in the bread. Notice I didn't
say to add 5 cups, because you might not need all 5 cups. Actually, you
should use only as much as necessary to make the dressing moist-not sticky
and pasty, but not runny either. This is the trick to creating a good
casserole. Then when the bread has been added and the consistency is the way
you want it, evenly fold in the red and black pepper along with the Parmesan
cheese. Then taste the mixture one final time and readjust the seasonings,
if necessary.
All that's left now is to transfer the mixture from the Dutch oven to a
buttered Pyrex baking dish, cover it lightly with a layer of the French
bread crumbs, top the crumbs with a generous helping of the mozzarella
cheese, and slide the dish uncovered into a 350 degree oven for about 25 to
30 minutes, or until the casserole is gold brown, hot, and bubbly! This is
best served right from the oven, sprinkled with a little extra Parmesan
cheese and accompanied by a cold, crisp green salad.
Chef's Notes:
1. You can use either butter or margarine in this dish. The margarine
significantly reduces the cholesterol, but butter gives the finished dish a
more intense, richer taste.
2. If you prefer not to use all the individual spices in this recipe, such
as the oregano, thyme, and basil, you can eliminate them simply by adding 1
tsp. Frank Davis Sicilian Seasoning and 1 tsp. Frank Davis Seafood
Seasoning.
3. If you prefer to make the casserole the traditional Sicilian way, using
Italian sausage instead of shrimp, just substitute sausage for shrimp and
cook it in the Dutch oven before adding the eggplant instead of after adding
the eggplant. Capice?
Shared with our recipe list by Sandy.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
Posted by Willie Crawford at 04:05 PM | Comments (0)
Slimmed Down Red Beans And Rice
SLIMMED-DOWN RED BEANS AND RICE
1 lb. dried red kidney beans
1 lb. (more or less) pork bones or 1 ham hock
2 1/2 cups chopped celery
2 cups chopped onions
2 cups chopped green bell pepper
5 bay leaves
2 tsp. white pepper
2 tsp. dried thyme leaves
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 Tbsp. Tabasco sauce
1 lb. spicy chicken sausage, cut in 3/4-inch pieces
1/2 cup cubed lean ham
4 1/2 cups cooked converted rice
Place beans in a soup pot and add enough cold water to come 2 inches above
beans. Let stand overnight. Or, bring beans and water to a boil immediately,
remove from heat and let stand 2 hours. Either way, drain just before using.
If using pork bones, roast at 400 degrees for about 30 minutes, until dark
golden brown. Place the bones or ham hock, 10 cups cold water, and the
celery, onions, bell peppers, bay leaves and seasonings in a large kettle.
Cover and bring to a boil over high heat. Reduce heat and simmer for 1 hour,
stirring occasionally. Remove bones or ham hock from pan and set aside to
cool.
Add beans and 4 cups more water to the kettle. Bring to a boil, reduce heat
and simmer 30 minutes, stirring occasionally. Stir in the sausage and ham
and continue cooking until beans begin to break up, about 35 minutes. Remove
meat from the pork bones or ham hock and add to the beans. Cook and stir 10
minutes longer. Serve over rice. Makes 6 servings.
Posted by Willie Crawford at 03:17 PM | Comments (0)
Jo Jo Potatoes
JO JO POTATOES
1/3 c flour
1/3 c. Parmesan cheese
1 tsp. salt
1/2 tsp. paprika
1/3 c. butter
6-8 potatoes, washed well and quartered lengthwise
Shake first four ingredients in a plastic bag. Add potatoes and shake to coat. Melt butter in a 9 x 13 inch Pyrex pan. Place potatoes in pan and bake at 375 degrees for about an hour. Turn potatoes 2-3 times while baking. Season with additional salt and pepper as desired. Serves 8-10.
Contributed to our recipe list by Dennis.
The Devotional Chef
Highly Acclaimed "Blueprint To Internet Marketing Success"
The Real Secrets To Being Rich
Don't Miss The Kitchen Project
Posted by Willie Crawford at 02:54 PM | Comments (0)
Shrimp Tetrazzini
SHRIMP TETRAZZINI
2 tablespoons margarine
1 medium onion, chopped
8 ounce package fresh mushrooms, sliced
1/2 pound fresh shrimp, shelled and deveined
8 ounces vermicelli, cooked and drained
1/4 cup flour
1/4 cup mayonnaise
2 cups milk
1/4 cup sherry or white wine
1/3 cup grated Parmesan cheese
Heat oven to 350 degrees. In skillet, melt margarine. Saute
onion and mushroom until tender. Add shrimp and cook just until
it turns pink. Remove shrimp from skillet. Combine with
vermicelli in large bowl. Add flour, mayonnaise and salt to
skillet. Gradually add milk and wine, stir constantly until
mixture is thick and comes to a boil. Continue boil and stir for
1 minute. Add mixture to vermicelli and shrimp. Turn into
1 1/2 quart casserole. Sprinkle with Parmesan cheese and bake
about 30 minutes.
YIELD: 4 Servings
Posted by Willie Crawford at 10:58 AM | Comments (0)
 |
 |
 |