1/3 breadcrumbs 1/3 cheese (monteray jack is best) 1/3 walnuts 1 - 2 eggs (what you need to stick everything together) Fennel is an important spice other spice should be usual "meatball" spices
All into the food processor - not too long - need to have a "meaty" texture
deep fry quickly in veggie oil
add to your pasta sauce can also be frozen for up to about 2 months
Don't know if we will be traveling at all for the 1st, but if we do you are 1st on the list - let you know by next week!
This is delicious if you like this sort of thing. Reheats well too.
Serves 8
2 (6.5 ounce) cans minced clams, with juice 1/4 cup butter 1/2 cup vegetable oil 1/2 teaspoon minced garlic 1 tablespoon dried parsley ground black pepper to taste 1/4 tablespoon dried basil 1 (16 ounce) package linguini pasta
1. Cook pasta according to package directions. 2. Meanwhile prepare sauce. Comgine all other ingredients in large saucepan over medium heat until boiling. Toss with pasta and serve.
Rated: 5 out of 5 by 1 members Prep Time: 15 Minutes Cook Time: 5 Minutes Ready In: 8 Hours 50 Minutes Yields: 8 servings
"You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!"
INGREDIENTS: 2 quarts water 1/4 cup coarse salt 1/3 cup white sugar 5 sprigs dill 2 pounds medium shrimp, with shells
2 tablespoons vegetable oil 1 tablespoon white wine vinegar 1 tablespoon minced dill 1/4 teaspoon salt 1/4 teaspoon pepper
DIRECTIONS:
1. Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
2. Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Rated: 5 out of 5 by 37 members Prep Time: 1 Hour 30 Minutes Ready In: 1 Hour 30 Minutes Yields: 4 servings
"Shrimp is marinated in lime juice to cook, then mixed with tomato, cilantro, onion and a special sauce. You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp."
INGREDIENTS:
2 pounds large shrimp - peeled, deveined and chopped 3/4 cup fresh lime juice 5 roma (plum) tomatoes, diced 1 white onion, chopped 1/2 cup chopped fresh cilantro 1 tablespoon Worcestershire sauce
1 tablespoon ketchup 1 teaspoon hot pepper sauce salt and pepper to taste 1 avocado - peeled, pitted and diced 2 (4 ounce) packets saltine crackers
DIRECTIONS:
1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Rated: 5 out of 5 by 297 members Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Yields: 8 servings
"A daring dash of red pepper flakes gives off a spicy heat in this marvelous sauce of sauteed garlic and tomatoes. Add quickly sauteed shrimp and scallops, stir in a bit of parsley and serve over hot linguine."
INGREDIENTS:
4 tablespoons olive oil, divided 6 cloves garlic, crushed 3 cups whole peeled tomatoes with liquid, chopped 1 1/2 teaspoons salt 1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta 8 ounces small shrimp, peeled and deveined 8 ounces bay scallops 1 tablespoon chopped fresh parsley
DIRECTIONS:
1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Submitted by: Six Pack To Go Rated: 4 out of 5 by 72 members Prep Time: 10 Minutes Cook Time: 8 Minutes Ready In: 18 Minutes Yields: 4 servings
"Tilapia fillets are rubbed with a mix of secret spices, then pan fried and served on white bread with a squeeze of lemon juice. I found this recipe in the pocket of a sleeping hobo lying by the railroad tracks. Where a hobo gets Tilapia from I have no clue."
INGREDIENTS: 3 tablespoons paprika 1 tablespoon onion powder 1 pinch garlic powder 1 teaspoon ground white pepper 1 teaspoon ground black pepper 1 teaspoon cayenne pepper, or to taste 1 teaspoon dried oregano
1 teaspoon dried thyme 1/2 teaspoon celery seed 1 tablespoon kosher salt, or to taste
1 pound tilapia fillets 1 lemon, cut into wedges 4 slices white bread 1 tablespoon vegetable oil
DIRECTIONS:
1. In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
2. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
dried and torn into bite size pieces 1 teaspoon olive oil 1 clove garlic, minced 1/4 cup crumbled feta
DIRECTIONS:
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
3. In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
4. Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.
Submitted by: Colleen Campo Rated: 4 out of 5 by 49 members Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Yields: 4 servings
"An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!"
INGREDIENTS:
1 teaspoon vegetable oil 1 small onion, chopped 1 large sweet potato, peeled and diced 1 clove garlic, minced 4 cups chicken broth 1 teaspoon dried thyme
1/2 teaspoon ground cumin 1 cup chunky salsa 1 (15.5 ounce) can garbanzo beans, drained 1 cup diced zucchini 1/2 cup cooked rice 2 tablespoons creamy peanut butter
DIRECTIONS:
1. Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
Submitted by: LORIELEECOOPER Rated: 5 out of 5 by 39 members Prep Time: 15 Minutes Ready In: 8 Hours 15 Minutes Yields: 24 servings
"Serve this surprisingly sweet and spicy spread with cream cheese over crackers."
INGREDIENTS: 1 (10 ounce) jar apple jelly 1 (10 ounce) jar pineapple fruit preserves 1 (8 ounce) jar prepared horseradish
1 tablespoon ground dry mustard 1 teaspoon cracked black pepper
DIRECTIONS:
1. In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.
Submitted by: RECIPEDOCTOR Rated: 5 out of 5 by 2 members Prep Time: 2 Hours Cook Time: 25 Minutes Ready In: 1 Day 2 Hours 25 Minutes Yields: 40 servings
"This almond-filled cookie is prepared only on special celebrations and weddings. It is a challenge to prepare, but is well worth the time and effort."
INGREDIENTS: Sugar Syrup 1 cup white sugar 1 cup water 1 teaspoon fresh lemon juice 2 tablespoons orange flower water
Dough 2 cups all-purpose flour 2 tablespoons vegetable oil 1 egg 1/2 teaspoon fresh lemon juice 1 pinch salt 1 tablespoon orange flower water
Filling 4 cups raw almonds 1 cup sugar 3 eggs 1/2 teaspoon baking powder 1 teaspoon vanilla powder 1 lemon, zested 2 tablespoons orange flower water
cornstarch, for rolling out the dough pine nuts, for decoration
DIRECTIONS:
1. Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
2. Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
3. Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
4. In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture. 5. Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
6. Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.
Submitted by: devka Rated: 5 out of 5 by 3 members Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Yields: 24 servings
"These sweet, fried pastries are filled with cinnamon, raisins, and a lot of the secret ingredient: potato. Potato cookies may freak people out, but this is a pretty standard recipe from Poland using up ingredients that would normally be found in every kitchen."
squeezed dry 2 tablespoons raisins (optional) 1 cup all-purpose flour 1 pinch salt 1 cup oil for deep frying Confectioners' sugar for dusting
DIRECTIONS:
1. Beat together the egg yolks, cream 3 tablespoons confectioners' sugar, and cinnamon until smooth. Stir into the grated potatoes along with the raisins, and mix until well combined; then stir in the flour.
2. Beat the egg whites with salt until stiff. Gently fold into the potato mixture.
3. Heat oil to 350 degrees F (175 degrees C) in a deep fryer or electric skillet.
4. Fry the cookies by dropping heaping tablespoon-size dollops into the hot oil. Fry until golden brown on both sides, then drain on a paper towel-lined plate. Dust with confectioners' sugar.
1. Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.
Submitted by: GOURMETFOX Rated: 3 out of 5 by 9 members Prep Time: 10 Minutes Ready In: 2 Hours 10 Minutes Yields: 12 servings
"Grapefruit juice and cranberry juice are mixed with coconut milk to make an alcohol-free base, to which vodka and peach schnapps can be added if desired."
INGREDIENTS: 1 (12 fluid ounce) can frozen concentrated grapefruit juice 1 (12 fluid ounce) can frozen
cranberry juice concentrate 1/4 cup coconut milk 9 cups cold water
DIRECTIONS:
1. In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
2. Chill at least 2 hours. Serve in punch bowl or pitcher.
Tiramisu!
ReplyDeleteAlicia, this sounds Fabulous!!!
ReplyDeleteWalnut Balls:
1/3 breadcrumbs
1/3 cheese (monteray jack is best)
1/3 walnuts
1 - 2 eggs (what you need to stick everything together)
Fennel is an important spice
other spice should be usual "meatball" spices
All into the food processor - not too long - need to have a "meaty" texture
deep fry quickly in veggie oil
add to your pasta sauce
can also be frozen for up to about 2 months
Don't know if we will be traveling at all for the 1st, but if we do you are 1st on the list - let you know by next week!
smooch
Kim
Linguine with Clam Sauce
ReplyDeleteThis is delicious if you like this sort of thing. Reheats well too.
Serves 8
2 (6.5 ounce) cans minced clams, with juice
1/4 cup butter
1/2 cup vegetable oil
1/2 teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
1/4 tablespoon dried basil
1 (16 ounce) package linguini pasta
1. Cook pasta according to package directions.
2. Meanwhile prepare sauce. Comgine all other ingredients in large saucepan over medium heat until boiling. Toss with pasta and serve.
Cranberry bread!!
ReplyDeleteDilled Shrimp (Rejer)
ReplyDeleteSubmitted by: WOLSELEY
Rated: 5 out of 5 by 1 members Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 8 Hours 50 Minutes
Yields: 8 servings
"You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!"
INGREDIENTS:
2 quarts water
1/4 cup coarse salt
1/3 cup white sugar
5 sprigs dill
2 pounds medium shrimp, with
shells
2 tablespoons vegetable oil
1 tablespoon white wine
vinegar
1 tablespoon minced dill
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
2. Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Avocado Shrimp Ceviche-Estillo Sarita
ReplyDeleteSubmitted by: cafe luna Antigua
Rated: 5 out of 5 by 37 members Prep Time: 1 Hour 30 Minutes
Ready In: 1 Hour 30 Minutes
Yields: 4 servings
"Shrimp is marinated in lime juice to cook, then mixed with tomato, cilantro, onion and a special sauce. You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp."
INGREDIENTS:
2 pounds large shrimp -
peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire
sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and
diced
2 (4 ounce) packets saltine
crackers
DIRECTIONS:
1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Fra Diavolo Sauce With Pasta
ReplyDeleteSubmitted by: MARBALET
Rated: 5 out of 5 by 297 members Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 8 servings
"A daring dash of red pepper flakes gives off a spicy heat in this marvelous sauce of sauteed garlic and tomatoes. Add quickly sauteed shrimp and scallops, stir in a bit of parsley and serve over hot linguine."
INGREDIENTS:
4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes
with liquid, chopped
1 1/2 teaspoons salt
1 teaspoon crushed red pepper
flakes
1 (16 ounce) package linguine
pasta
8 ounces small shrimp, peeled
and deveined
8 ounces bay scallops
1 tablespoon chopped fresh
parsley
DIRECTIONS:
1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Blackened Tilapia with Secret Hobo Spices
ReplyDeleteSubmitted by: Six Pack To Go
Rated: 4 out of 5 by 72 members Prep Time: 10 Minutes
Cook Time: 8 Minutes
Ready In: 18 Minutes
Yields: 4 servings
"Tilapia fillets are rubbed with a mix of secret spices, then pan fried and served on white bread with a squeeze of lemon juice. I found this recipe in the pocket of a sleeping hobo lying by the railroad tracks. Where a hobo gets Tilapia from I have no clue."
INGREDIENTS:
3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white
pepper
1 teaspoon ground black
pepper
1 teaspoon cayenne pepper, or
to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon celery seed
1 tablespoon kosher salt, or to
taste
1 pound tilapia fillets
1 lemon, cut into wedges
4 slices white bread
1 tablespoon vegetable oil
DIRECTIONS:
1. In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
2. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
Mediterranean Stuffed Swordfish
ReplyDeleteSubmitted by: Valerie
Rated: 4 out of 5 by 3 members Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 2 servings
"This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled. Best of all, no marination is required."
INGREDIENTS:
1 (8 ounce) swordfish steak
(about 2 inches thick)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 cups fresh spinach - rinsed,
dried and torn into bite size
pieces
1 teaspoon olive oil
1 clove garlic, minced
1/4 cup crumbled feta
DIRECTIONS:
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
3. In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
4. Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.
Spicy African Yam Soup
ReplyDeleteSubmitted by: Colleen Campo
Rated: 4 out of 5 by 49 members Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Yields: 4 servings
"An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!"
INGREDIENTS:
1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled
and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo
beans, drained
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut
butter
DIRECTIONS:
1. Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
Jezebel Sauce
ReplyDeleteSubmitted by: LORIELEECOOPER
Rated: 5 out of 5 by 39 members Prep Time: 15 Minutes
Ready In: 8 Hours 15 Minutes
Yields: 24 servings
"Serve this surprisingly sweet and spicy spread with cream cheese over crackers."
INGREDIENTS:
1 (10 ounce) jar apple jelly
1 (10 ounce) jar pineapple fruit
preserves
1 (8 ounce) jar prepared
horseradish
1 tablespoon ground dry
mustard
1 teaspoon cracked black
pepper
DIRECTIONS:
1. In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.
Dziriat (Algerian Almond Tarts)
ReplyDeleteSubmitted by: RECIPEDOCTOR
Rated: 5 out of 5 by 2 members Prep Time: 2 Hours
Cook Time: 25 Minutes
Ready In: 1 Day 2 Hours 25 Minutes
Yields: 40 servings
"This almond-filled cookie is prepared only on special celebrations and weddings. It is a challenge to prepare, but is well worth the time and effort."
INGREDIENTS:
Sugar Syrup
1 cup white sugar
1 cup water
1 teaspoon fresh lemon juice
2 tablespoons orange flower
water
Dough
2 cups all-purpose flour
2 tablespoons vegetable oil
1 egg
1/2 teaspoon fresh lemon juice
1 pinch salt
1 tablespoon orange flower
water
Filling
4 cups raw almonds
1 cup sugar
3 eggs
1/2 teaspoon baking powder
1 teaspoon vanilla powder
1 lemon, zested
2 tablespoons orange flower
water
cornstarch, for rolling out the
dough
pine nuts, for decoration
DIRECTIONS:
1. Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
2. Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
3. Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
4. In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
5. Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
6. Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.
Polish Galicyjskie Cookies
ReplyDeleteSubmitted by: devka
Rated: 5 out of 5 by 3 members Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 24 servings
"These sweet, fried pastries are filled with cinnamon, raisins, and a lot of the secret ingredient: potato. Potato cookies may freak people out, but this is a pretty standard recipe from Poland using up ingredients that would normally be found in every kitchen."
INGREDIENTS:
4 eggs, separated
1/2 cup cream
3 tablespoons confectioners'
sugar
1 pinch ground cinnamon
2 3/4 pounds potatoes -
peeled, finely grated, and
squeezed dry
2 tablespoons raisins (optional)
1 cup all-purpose flour
1 pinch salt
1 cup oil for deep frying
Confectioners' sugar for
dusting
DIRECTIONS:
1. Beat together the egg yolks, cream 3 tablespoons confectioners' sugar, and cinnamon until smooth. Stir into the grated potatoes along with the raisins, and mix until well combined; then stir in the flour.
2. Beat the egg whites with salt until stiff. Gently fold into the potato mixture.
3. Heat oil to 350 degrees F (175 degrees C) in a deep fryer or electric skillet.
4. Fry the cookies by dropping heaping tablespoon-size dollops into the hot oil. Fry until golden brown on both sides, then drain on a paper towel-lined plate. Dust with confectioners' sugar.
Baby Guinness
ReplyDeleteSubmitted by: WILLIAMVMC
Rated: 5 out of 5 by 1 members Prep Time: 1 Minute
Ready In: 1 Minute
Yields: 1 servings
"A delicious shooter that looks like a mini-pint of Guinness. Also learned this one in London."
INGREDIENTS:
2 fluid ounces coffee flavored
liqueur
1/2 fluid ounce Irish cream
liqueur
DIRECTIONS:
1. Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.
Abstinence on the Beach
ReplyDeleteSubmitted by: GOURMETFOX
Rated: 3 out of 5 by 9 members Prep Time: 10 Minutes
Ready In: 2 Hours 10 Minutes
Yields: 12 servings
"Grapefruit juice and cranberry juice are mixed with coconut milk to make an alcohol-free base, to which vodka and peach schnapps can be added if desired."
INGREDIENTS:
1 (12 fluid ounce) can frozen
concentrated grapefruit juice
1 (12 fluid ounce) can frozen
cranberry juice concentrate
1/4 cup coconut milk
9 cups cold water
DIRECTIONS:
1. In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
2. Chill at least 2 hours. Serve in punch bowl or pitcher.