December 23rd, 2005 by alice
Tags: Cheesecake, New, Out, Style, Thebsolute, This, World, York
INGREDIENTS
- 1 1/2cupsflour
- 1/3cupsugar
- 1egg, well beaten
- 1/2cupbutter, softened
- 2 1/2lbscream cheese, softened
- 1 3/4cupssugar
- 3tablespoonsflour
- 5eggs
- 2egg yolks
- 1/4cupheavy whipping cream(35%)
DIRECTIONS
- Set oven to 400 degrees.
- Lightly coat a 10-inch springform pan with vegetable spray OR use a 9″ x 13″ pan instead.
- For crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter; mix well.
- Spread evenly on the bottom and to the edges of prepared pan.
- Prick all over with a fork; bake 15 minutes at 400 degrees, allow to cool.
- Increase oven temperature to 475 degrees.
- In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and yolks; beat until thoroughly mixed.
- Add in the whipping cream, ONLY enough to blend.
- Pour the filling over crust; bake for 10 minutes at 475 degrees.
- Reduce temperature to 200 degrees, and continue baking for 1 hour.
- Turn off the oven, but leave cake in the oven for another hour.
- Remove, and cool.
- Chill in refrigerator overnight.
- Top with favorite fruit or just serve plain.
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December 23rd, 2005 by alice
Tags: Beef, Delicious, Ribs, Roasted
INGREDIENTS
- 1 (14 ounce)bottleketchup
- 1/2cupmaple syrupor honey
- 3tablespoonsbalsamic vinegar
- 2tablespoonsworcestershire sauce
- 1tablespoonDijon mustard
- 1tablespoon fresh mincedgarlic(optional or to taste)
- 3 finely choppedgreen onions or1/2 cupchives
- 1/2teaspooncinnamon
- 1/2teaspoonallspice
- 1dashhot pepper sauce (optional)
- 4lbs meatybeef ribs
DIRECTIONS
- In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).
- Place the ribs in a large bowl, and coat with the sauce.
- Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often.
- Preheat the oven to 325 degrees.
- Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.
- Brush with sauce, and bake for 30 minutes.
- Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.
- Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often.
- Note: the sauce may be doubled if desired.
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December 23rd, 2005 by alice
Tags: Irish, Lamb, Stew
INGREDIENTS
- 1/2lb slicedbacon, diced
- 6lbslamb shoulder, cut into 2 inch pieces
- salt and pepper
- 1/2cupflour
- 2-3 cloves fresh mincedgarlic
- 1largeonion, chopped
- 1/2cupwater
- 4cupsbeef stock
- 2teaspoonssugar
- 4cupscarrots, cut in 1 inch pieces
- 2largeonions, peeled and sliced
- 3lbspotatoes, cut into 1 inch pieces
- 1teaspoondried thyme
- 1bay leaf
- 1/2cupdry white wine
- choppedparsley
DIRECTIONS
- In a large frypan, saute the bacon; reserve the fat and bacon; set aside.
- In a large mixing bowl, place the lamb, salt and pepper and flour; toss meat to coat well.
- Reheat the frying pan.
- Brown the meat in reserved bacon fat, if you run out of bacon fat, add a little oil.
- Transfer the browned meat to a 10-quart stove-top casserole or heavy-bottomed pot.
- Leaving about 1/4 cup of fat in the frypan.
- In the frypan, add the one onion and garlic, saute until onion begins to colour a bit.
- Deglaze the frypan with 1/2 cup water.
- Add the onion/garlic mixture to the prepared casserole or stock pot, along with the reserved bacon pieces, beef stock, sugar, thyme and white wine and bay leaf; cover, and simmer for 1-1/2 hours, or until tender.
- Add in the remaining two onions, carrots, potatoes, salt and pepper.
- Cover, and simmer for about 20 minutes, or until the veggies are tender.
- Garnish with chopped parsely before serving.
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December 23rd, 2005 by alice
Tags: Beef, Crock, Goulash, Pot, Simple
INGREDIENTS
- 2lbsbeef brisket, cross rib or short ribpot roast, cut in 1 inch cubes or beef stew meat
- 1 (1 1/4 ounce)packetonion soup mix
- 2tablespoonspaprika
- 1/4teaspooncaraway seeds
- 1/4cupquick-cooking tapioca
- 1 (10 ounce)canwhole mushrooms(do NOT drain)
- 8cupsvegetables, cut in small chunks(carrots, potatoes, rutabaga or turnip, parsnip and or green pepper)
DIRECTIONS
- Place ingredients plus 1 1/2 cups water in 4 quart crock pot.
- Stir, cover and cook on high for 5 to 6 hours (or on low for 10 to 12 hours).
- Serve goulash with dumplings or over hot cooked noodles or rice.
- If desired, omit tapioca and mix 1/4 cup cornstarch or flour with 1/4 cup water to make a paste.
- Turn the heat to high 15 minutes before serving and stir in the paste.
- Cook until it boils and thickens.
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December 23rd, 2005 by alice
Tags: Lemon, Mustard, Sauce, Sauteed, Tempeh
INGREDIENTS
- 1clovegarlic
- 1carrot
- 1onion
- 4stalkscelery
- 2tablespoonsfresh Italian parsley
- 1pinchfresh rosemary
- 1pinchfresh sage
- 6cupswater
- 1/4cuptamarior soy sauce
- 4ouncestempeh
- 1/4cupunbleached all-purpose flour
- 2tablespoonsvegetable oil
- 2tablespoonsolive oil
- 1/4lboyster mushrooms
- 1teaspoonlemon juice
- 1/2teaspoonwhole grain mustard
- 1tablespoonchives, chopped
DIRECTIONS
- Place first eight ingredients in a large stock pot.
- Bring to a boil then lower the heat and simmer for two hours.
- Strain the stock and discard the waste.
- Combine 3-1/2 cups of the stock with the tamari or soy sauce.
- Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes.
- Remove the tempeh and allow to cool.
- Slice the tempeh into thin long strips and dust it in the flour.
- Heat the oil in a medium frying pan over medium heat.
- Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes.
- Remove from the pan.
- Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives.
- Simmer, uncovered, for one minute.
- Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce.
- Serve immediately.
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