October 1st, 2006 by alice
Tags: Citrus, Iced, Tea
INGREDIENTS
- 6cloves
- 8cups coldwater
- 9 regular sizedtea bags
- 1/2cup fresh squeezedorange juice
- 1/2cup fresh squeezedlemon juice
- 1 1/2cupsgranulated sugar
DIRECTIONS
- Combine the cloves with two cups of water in a small saucepan.
- Bring the mixture to a boil, remove from heat and let cloves steep for at least 45 minutes, preferably 1 hour.
- Bring two cups of the remaining water to a gentle boil in a small saucepan.
- Add the tea bags, cover and remove from heat.
- Let steep for 5 to 10 minutes.
- Remove tea bags with out squeezing them.
- Squeezing them will release more tannins into your tea and make it bitter.
- Strain the clove water into a 2 quart container.
- Add the steeped tea, orange juice, lemon juice, and sugar.
- Stir until the sugar dissolves.
- Add the remaining 4 cups of water and stir to combine.
- Let cool.
- then chill and serve over ice.
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October 1st, 2006 by alice
Tags: Best, Pudding, Sticky, The, Toffee
INGREDIENTS
- 3ouncesbutter
- 5ouncessugar, caster
- 2eggs, beaten
- 6ouncesself raising flour
- 6ouncesdates, stoned & chopped
- 6fluid ouncesboiling water
- 1/2teaspoonvanilla essence
- 3teaspoonscoffee extract
- 3/4teaspoonbicarbonate of soda
- 2tablespoonsgolden syrup
- 2tablespoonsblack treacle
DIRECTIONS
- Place chopped dates in bowl with golden syrup, black treacle, coffee essence and bicarbonate of soda, add boiling water and leave to one side.
- In large mixing bowl, cream together butter and sugar, beat until mixture is light and fluffy.
- Gradually add the eggs a little at a time, beating well after each addition.
- Carefully fold in the selft-raising flour using a metal spoon.
- Fold in the date mixture including all the liquid.
- The mixture will be sloppy (this will make the pudding light).
- Place mixure in a greased and lined baking tray and bake in a medium to hot oven for 20-30 minutes.
- Finish pudding should be slightly resilient to touch if not turn down oven and bake for a further 10 minutes.
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October 1st, 2006 by alice
Tags: Spepper, Steak, Whiskey
INGREDIENTS
- 4 (1/2 lb)rib eye steaks or filetsteaks(tender)
- 3/4mediumwhite onion or yellow onion(minced)
- 2clovesfresh garlic(minced)
- 2 (14 1/2 ounce)cansbeef broth
- 1/4cupwhiskey
- original spepper brandsalt & pepper
- 1/4cupbutter
- 1/4-1/2teaspooncornstarch
DIRECTIONS
- Steak Preparation: Note- Steaks should be started cooking after step 4 of sauce preparation.
- Cover both sides of steaks in Original Spepper salt& pepper.
- Melt ¼ stick of butter over medium heat in medium skillet.
- Place 2 steaks in skillet and sear for 2 minutes in butter.
- Turn over steaks and sear remaining side for 2 minutes.
- Repeat for other 2 steaks.
- Grill steaks to desired doneness on Grill or in Pan.
- Sauce Preparation: In a large skillet melt ¼ stick butter over medium to med-high heat.
- Once butter is melted, stir in minced onion.
- Continue to stir minced onion in butter until onion begins caramelizing.
- Onion should be light brown.
- (Approx 3 minutes).
- Add 1 can or 14.
- 5oz of beef broth.
- Bring just to boil.
- Continue to boil with occasional stirring until reduced by half.
- Add Garlic, 2 firm shakes of Original Spepper salt and pepper, 1 can or 14.
- 5 oz of beef broth and bring to second boil.
- Add whiskey, and reduce by half.
- In separate bowl combine ¼ to ½ tsp cornstarch with ¼ to ½ tsp water and mix.
- Remove sauce from heat and add cornstarch mixture.
- Allow 5 minutes to thicken.
- Add to heat, thicken to desired consistency.
- Once steaks are to desired doneness dribble ¼ of sauce on each steak.
- Enjoy!
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October 1st, 2006 by alice
Tags: 4gredient, Dinner, Easy, Hamburger, Steps
INGREDIENTS
- 1lbhamburger
- 1teaspoonseasoning salt(or to taste)
- 1/4teaspoonpepper(or to taste)
- 1 (15 ounce)canmixed vegetables, drained
DIRECTIONS
- Brown hamburger.
- Add Seasoned Salt, Pepper, and Vegetables.
- Simmer ten minutes.
- Serve.
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October 1st, 2006 by alice
Tags: Cake, Carrot, Classic, Coconut, Emerils, Fresh, Fro, Walnut
INGREDIENTS
- 1cupbutter, room temperature,plus
- 2teaspoonsbutter, room temperature
- 1/2cupvegetable oil
- 1cupsugar
- 1cuplight brown sugar
- 2cupsall-purpose flour
- 2teaspoonsbaking powder
- 1teaspoonbaking soda
- 1/2teaspoonground cinnamon
- 1pinchsalt
- 4eggs
- 3cups shreddedcarrots
- 1cup ground toastedwalnuts
- 1teaspoonpure vanilla extract
- 8ounces chopped toastedwalnuts
- 2cupscoconut flakes
- 4cupspowdered sugar
- 1cupsimple syrup
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease 3 round (9 inch) cake pans with 2 tsp.
- of the butter.
- In the bowl of an elctric mixer, fitted with a paddle, combine the 12/ cup of the butter, oil, sugar and brown sugar.
- Cream the mixture until smooth.
- Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
- Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
- Add the carrots, ground walnuts and vanilla.
- Mix well.
- Pour the batter into the prepared pans and spread evenly.
- Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
- Remove from the oven and cool.
- In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
- Mix well.
- Add the walnut pieces and coconut.
- Mix well.
- Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
- To assemble, slice each cake in half.
- Place on half in the center of a serving plate.
- Brush the top of the cake with the syrup.
- Spread 1/2 cup of the frosting over the first layer.
- Repeat the above process until all of the layers are used.
- Ice the entire cake with the remaining frosting.
- Refrigerate the cake for 30 mninutes.
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