May 7th, 2006 by alice
Tags: Cabbage, Halupki, Rolls, Stuffed
INGREDIENTS
- 1headcabbage
- 1 1/4lbsground beef(I use ground turkey)
- salt and pepper
- 1egg
- 1teaspoonparsley
- 1/2 choppedonion
- 1clove choppedgarlic
- 1/2cupcooked rice
- 2canstomato soup
- 1tablespoonsugar
- 1tablespoonvinegar
- 1 3/4cupswater
DIRECTIONS
- Boil head of cabbage 10-15 minutes.
- Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together.
- Make individual balls out of the meat mixture and roll them up in cabbage leaves.
- In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan.
- Add cabbage rolls on top.
- Mix tomato soup, sugar, vinegar, and water together.
- Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours.
Posted in Recipes | No Comments »
May 7th, 2006 by alice
Tags: Caramel, Cream, Pumpkin, Roll, Rum, Sauce
INGREDIENTS
- 3/4cupflour
- 1teaspoonbaking soda
- 1/2teaspoonnutmeg
- 1pinchground cloves
- 1/2teaspooncinnamon
- 1/2teaspoonsalt
- 4eggs
- 3/4cupsugar
- 1cuppumpkin puree
- 2tablespoons meltedbutter
- 2cupsheavy cream
- 4tablespoonsdark rum
- 1/2cupsugar
- confectioners’ sugar
- chocolate curls, for decoration
DIRECTIONS
- Preheat oven to 375 Grease a 10×13 jelly roll pan and line with waxed or parchment paper.
- Grease paper and set aside.
- In bowl, sift together flour, baking soda, cinnamon,nutmeg, cloves and salt.
- Set aside.
- In mixing bowl of electric mixer beat eggs until light then gradually add sugar.
- Continue beating for approx.
- 5 minutes.
- Reduce speed and add pumpkin, remove bowl from mixer fold in flour mixture and then the melted butter.
- Pour into prepared pan and smooth out mixture.
- Bake for 12 to 15 minutes until springy to the touch Let cool, pull off any paper and invert on a piece of parchment paper dusted with confectioners sugar.
- Im mixing bowl, whip cream and sugar until almost stiff Then add rum and beat until rum is incorporated into the mixture Do not overbeat!
- Spread mixture completely over roll towards edges and then roll, jelly-style.
- Roll firmly as possible.
- Decroate top with chocolate curls or fresh flowers.
- Serve with caramel sauce, recipe is as follows.
- Caramel Sauce 1 stick butter 1 cup brown sugar 1/2 cup light corn syrup 1 cup heavy cream 1 tsp.
- vanilla Combine first four ingredients in a saucepan and bring to a boil.
- Whisk until smooth add vanilla.
Posted in Recipes | No Comments »
May 7th, 2006 by alice
Tags: Biscotti, Chocolate, Ginger, White
INGREDIENTS
- 2 1/4cupsflour
- 2eggs
- 1cupsugar
- 1/3cupbrown sugar
- 1/3cupbutter, melted
- 1teaspoonmolasses
- 1/2teaspoonvanilla
- 1/4cupwhite chocolate, chopped
- 1/2teaspoonsalt
- 2teaspoonsbaking powder
- 1 1/2teaspoonscinnamon
- 1 1/4teaspoonsginger
- 1/2teaspoonground cloves
- 1/4teaspoonallspice
- 6ounceswhite chocolate, melted
DIRECTIONS
- Blend white and brown sugars, chopped chocolate, butter, eggs, molasses and vanilla.
- Stir in flour, salt, baking powder, cinnamon, ginger, cloves and allspice.
- Stir into a stiff dough.
- Dough will be fairly dry.
- Roll out to a thickness of 1/2 inch and cut into preferred shapes.
- Preheat oven to 350F and bake on a cookie sheet for about 25 minutes (this biscotti is only baked once).
- Let cookies cool, then dip into melted white chocolate.
Posted in Recipes | No Comments »
May 7th, 2006 by alice
Tags: Bars, Best, Lemon, Popper
INGREDIENTS
- 1cupbutter, soften
- 2cupsflour
- 1/2cuppowdered sugar
- 4eggs
- 2cupssugar
- 1/3cuplemon juice
- 1/4cupflour
DIRECTIONS
- Mix Butter, 2 c.
- flour and powdered sugar until crumbly.
- Pat this mixture into a 9 x 13 pan. Pack this in very tightly, it will help prevent crumbly crust.
- Bake for 10 minutes at 325 degrees.
- While this is baking: Mix together, 4 eggs, 2 C.
- sugar, 1/3 c.
- lemon juice and 1/4 c.
- flour.
- Beat well.
- Pour over the baked crust and return to oven and bake an additional 25 minutes.
- (325 degrees).
- Cool bars and sift powdered sugar over the top.
Posted in Recipes | No Comments »
May 7th, 2006 by alice
Tags: Chicken, Mushroom, Soup
INGREDIENTS
- 1/4cupmargarine
- 1/4cup dicedyellow onions(cut into 1/4-inch pieces)
- 1/4cup dicedcarrots(cut into 1/4-inch pieces)
- 1/4cup dicedcelery(cut into 1/4-inch pieces)
- 3cupssliced mushrooms(about one 8-ounce package, cut into 1/8-inch slices)
- 1/2cupflour
- 5 1/2cupschicken broth
- 1pinchdried tarragon
- 1/4teaspoondried thyme
- 1/2teaspoonwhite pepper
- 1teaspoonblack pepper
- 1/2teaspoonhot pepper sauce
- 1tablespoon choppedfresh parsley
- 3cupshalf-and-half cream
- 1 1/2teaspoonslemon juice
- 3/4lb dicedcooked chicken
DIRECTIONS
- Melt margarine in large heavy pot.
- Add vegetables and saute until tender over medium-low heat.
- Slowly sift flour over vegetables and let cook briefly, stirring regularly.
- Do not let flour brown.
- Slowly add chicken broth to vegetable-flour mixture, stirring constantly.
- Add herbs, pepper sauce and parsley and stir well.
- Simmer 10 minutes.
- Stir in half-and-half, lemon juice and chicken.
- Bring to simmer and cook 10 minutes.
- Serve immediately.
Posted in Recipes | No Comments »
