Tuesday, December 30, 2008

Spicy Island Hot Sauce

Spicy Island Hot Sauce
baileyfarmsinc.com

1 ripe papaya, peeled, seeded & coarsely chopped
1 med yellow onion, coarsely chopped
2 med cloves garlic, minced
4 Habanero peppers, stemmed & seeded
1 in piece fresh ginger, peeled & coarsely chopped
1/3 cup dark rum
1/3 cup fresh lime juice
1 tsp salt
2 1/2 tsp honey
1/8 tsp cardamom
1/8 tsp anise
1/8 tsp cloves
1/8 tsp turmeric
pinch of nutmeg
pinch of cinnamon
freshly ground black pepper to taste

Combine all ingredients in blender and puree just until smooth (do not overblend and aerate). Pour into saucepan & bring to boidl, then simmer gently, uncovered for about 10 min. Remove from heat & allow to cool before bottling. Refrigerate, Sauce will keep approx. 6 weeks.

Makes 2 cups.

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[goodcooking] Triple Chocolate Moose Stampede

Triple Chocolate Moose Stampede
from Whispering Canyon Cafe, Wilderness Lodge

Yield: 12 servings

1 chocolate cake recipe or boxed cake product

Kahlúa simple sugar syrup:
2 cups sugar
2 cups water
2 cups Kahlúa

Chocolate mousse:
1 1/2 cups semisweet chocolate, finely chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup powdered sugar

Bittersweet chocolate ganache:
2 1/2 cups bittersweet chocolate
2 cups heavy whipping cream
2 tablespoons brandy
1 tablespoon vanilla extract

Garnishes:
Whipped cream, chocolate syrup and maraschino cherry

1. Prepare your favorite chocolate cake recipe or boxed cake product. Cut off the skin from the top of the cake and slice off the top to level at the same time if necessary. You will need to make three cuts using a slicing knife to transfer the cut layers of cake.

2. For the simple sugar syrup: In a saucepan, combine the sugar, water and Kahlúa. Place over medium-high heat and bring to a boil, stirring occasionally until the sugar is dissolved. Continue cooking without stirring until the mixture is the consistency of syrup, about five minutes longer. Remove from the heat and set aside to cool to room temperature.

3. For the mousse, position a large bowl of iced water near the stove. In a saucepan, combine the chocolate and heavy cream. Place over medium heat until the chocolate begins to melt and the cream is almost simmering. Whisk or stir until the chocolate and cream are smooth. Stir in the vanilla and powdered sugar. Remove from the heat and place the pan in the bowl of ice water. Whisk until the mixture is creamy smooth and softly holds its shape. Spoon into a serving bowl and chill for two hours.

4. To assemble, brush each layer evenly with simple syrup. Next, smooth on chocolate mousse until you have assembled a three-layer cake. With the ganache, frost top of the cake, just enough to cover, and use the remaining to cover the sides of the cake.

5. Serve with whipped cream, chocolate syrup and cherry.

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Monday, December 29, 2008

[goodcooking] Low Carb Corn and Kidney Bean Soup

Low Carb Corn and Kidney Bean Soup
Recipe By :The Family Favorites Cookbook from Readers Digest
Serving Size : 6

1 1/2 cups dried red kidney beans or 2 (15 oz.) cans
red kidney beans, drained and rinsed
4 medium ears of fresh corn, shucked or 1 (10 oz.)
package frozen corn kernels thawed and drained
1 tablespoon vegetable oil
1 small green or red bell pepper, cored, seeded -- chopped
1/4 cup finely chopped yellow onion
1 large clove garlic -- finely chopped
1 can (28 oz.) whole tomatoes -- drained and chopped
1 3/4 cups beef stock or canned broth
1 1/2 cups tomato juice
1 tablespoon chili powder
1 teaspoon ground cumin
4 ounces shredded Cheddar cheese -- (1 cup)
Tortilla chips or warm flour tortillas -- optional

If using dried beans: In a large saucepan, place the beans and add
cold water to cover. Bring to a boil over high heat and boil for 2
minutes. Remove the pan from the heat, cover and let stand for 1
hour. Drain the soaking liquid and cover with fresh cold water. Bring
to a boil over high heat. Reduce the heat to moderately low and cook
for 1 1/2 hours, or until the beans are tender. Drain well.

If using fresh corn, hold an ear of corn vertically over a shallow
dish and, using a small, sharp knife, cut the kernels from the cob.
Repeat cutting kernels from the remaining ears of corn as directed.
In a 6-quart Dutch oven, heat the oil over moderate heat for 1
minute. Add the bell pepper, onion, and garlic and saute for 5
minutes, or until the onion is transluscent. Add the beans, tomatoes,
stock, tomato juice, and corn.

Stir in the chili powder and cumin. Bring the soup to a boil over
high heat. Reduce the heat to low and cook, uncovered, stirring
occasionally, for 15 minutes. Ladle soup into individual soup bowls
and sprinkle each with some of the cheese. Serve immediately with
tortilla chips, if desired.

Per serving: 112 Calories (kcal); 9g Total Fat; (68%
calories from fat); 5g Protein; 4g Carbohydrate; 20mg
Cholesterol; 351mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 1/2 Fat; 0 Other Carbohydrates

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Sunday, December 28, 2008

[goodcooking] Orange Glazed Doughnuts

Orange Glazed Doughnuts

2 eggs + 1 egg yolk
1 c. sugar
Juice of 2 oranges
Water
1 tbsp. grated orange rind
2 tbsp. vegetable shortening
4 c. sifted all purpose flour
1 1/4 tsp. salt
3/4 tsp. soda
1/2 tsp. cream of tartar

Put eggs in mixing bowl and beat very light. Beat in sugar gradually. Put orange juice in measuring cup and add water to make 3/4 cup. Add orange rind to first mixture and mix thoroughly. Drop in shortening. Sift flour, salt, soda and cream of tartar together. Add 1/2 of flour and mix well. Turn out on floured board and with as little handling as possible, roll dough 3/8" thick. Cut and fry in hot vegetable shortening until brown, turning when first crack appears. Drain on absorbent paper. Glaze with orange glaze.

Orange Glaze:

1 1/2 tbsp. butter
1 1/2 tbsp. each lemon juice & orange juice
1 1/2 tsp. grated orange rind
1 7/8 c. sifted confectioners' sugar

Melt butter; add lemon juice, orange juice and orange rind, then sugar. Beat until smooth.

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[goodcooking] Marinated Ginger Shrimp

Marinated Ginger Shrimp
This Japanese dish can be prettily arranged on a serving plate. Sweet sherry may be substituted if the sweet sake is not available.

1 1/2 pounds frozen shrimp, shelled and de-veined
1/4 cup soy sauce
3 ounces ginger root, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons sweet sake
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced scallion

Cook shrimp as directed on package; drain. Arrange shrimp in single layer in glass or plastic container. Heat soy sauce to boiling; add gingerroot. Reduce heat; simmer uncovered until most of the liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake and salt; pour over shrimp. Cover and refrigerate at least 2 hours.

Remove shrimp from marinade with slotted spoon; arrange on serving plate. Garnish with scallion.

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[goodcooking] Asian Omelette

Asian Omelette
(4 servings)

6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup brown or white rice
1 tablespoon finely chopped carrot
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 tablespoon finely chopped mushrooms
1 garlic clove finely chopped
1 tablespoon soy sauce

Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.

2. Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)

3. Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.

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Saturday, December 27, 2008

[goodcooking] Amish Whoopie Pies Cookie Dough

Amish Whoopie Pies Cookie Dough

1 cup shortening
2 cup sugar
2 whole eggs
2 egg yolks
1/2 teas salt
1 cup cocoa
1 cup sour milk
1 cup hot water
2 teas. baking soda
1 teas. baking powder
4 cups flour

Mix dry ingredients. Set aside. Mix moist ingredients, slowly add dry and mix well. Drop by Tablespoonfuls on greased cookie sheet. Bake 10 min at 400 degrees.

Filling
2 egg whites
2 teas. vanilla
2 Tablespoon powdered sugar
4 Tablespoons milk
4 Tablespoons flour
1 1/2 C shortening

Cream shortening, mix in rest of ingredients, beat well
add an additional 3 1/2 Cups of powder sugar.

When cookies are cooled, spread with filling and place another cookie on top to make like a sandwich.

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[goodcooking] Apple Pie Party Dip

Apple Pie Party Dip

1 1/3 cups peeled, cored, and diced apple 
1 teaspoon fresh lemon juice 
2 teaspoons brown sugar 
2 teaspoons apricot preserves 
1/8 teaspoon cinnamon

Ingredients for chips: 
5 (6-inch) flour tortillas 
2 tablespoons butter, melted 
1/2 teaspoon cinnamon 
1 1/2 tablespoons sugar 

1. Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.

2. Brush the tortillas with butter, then cut them into wedges.

3. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350° F until golden brown, about 10 minutes. Let them cool before serving.

Serves 4 to 6.

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[goodcooking] Banana Bread Pudding

Banana Bread Pudding
Boma
Animal Kingdom Lodge
Yield: 12 servings

2 cups Milk
2 cups Heavy Cream
1 cup 3 T. Sugar
7 each Whole Eggs, beaten
1 teaspoon Cinnamon
4 tablespoons Butter
3 each Bananas, sliced
5 cups Croissants, brioche, or challah bread, cubed or one whole loaf
of Texas toast, cubed

1. Cut day-old croissant, brioche, challah, or Texas toast into
cubes. Set aside.

2. In a large bowl and using an electric mixer, combine milk, cream,
sugar, cinnamon, and beaten eggs.

3. In a 9x9 square or round pan, place one layer of bread on bottom.
Place bananas on top, followed by a layer of bread.

4. Pour custard mixture over the entire dish, filling it 2/3 to 3/4
full. Press top bread layer into custard to prevent the bread from
drying out. Add more custard if necessary.

5. Place butter chunks on top of bread pudding.

6. Bake at 300 degrees for one hour or until an inserted knife comes
out clean.

7. Serve with vanilla sauce (recipe below).

VANILLA SAUCE

3 cups Heavy Cream
1 1/2 cups Milk
1 1/2 teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks

1. Heat up milk, vanilla, heavy cream, and sugar.

2. Combine cornstarch with egg yolks.

3. Once liquid boils, temper some of the liquid into the yolks and
stir vigorously. Then return tempered yolks into the pot.

4. Turn off the heat and stir continuously until well combined and
thickened.

5. Transfer the sauce into a bowl and set over an ice bath to cool

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[goodcooking] Is Vegetarian Cooking For You?

It's never been easier to do vegetarian cooking. Many companies have jumped on to the vegetarian cooking bandwagon and now offer new and innovative ways to give you all the flavors you are used to but without using meat. Here are some ideas to get you started with vegetarian cooking. Read more at http://foodcookway.blogspot.com/ 

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[goodcooking] Sarkarai Pongal / Sakkarai Pongal / Chakkara Pongal / Jaggery Rice, a sweet dish

Sarkarai Pongal / Sakkarai Pongal / Chakkara Pongal / Jaggery Rice, a
sweet dish

Take a pressure cooker. Add 2 cups of washed raw rice, ½ cup of
slightly roasted split green gram and 4 cups of water. Pressure cook
till the contents become soft. Remove the lid. Add ½ cup of ghee, 5
cups of grated jaggery and 100 ml of milk. Stir and cook under low
flame so as to get the contents thick. Add a tsp of cardamom powder,
10 each of fried cashew nuts and fried raisins. Mix well and serve hot
or cold.

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