December 9th, 2006 by alice
Tags: Cookies, Tiger
INGREDIENTS
- 6ouncessemi-sweet chocolate chips
- 2cupsflour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1cupbutter(or margarine, for a softer cookie)
- 1cupsugar
- 1teaspoonvanilla
- 2eggs
- 3cupsfrosted flakes, crushed(1 1/2 cups crushed flakes)
- 8-12ouncessemi-sweet chocolate chips(whole)
DIRECTIONS
- Melt 6 oz semi-sweet chocolate chips, and put aside to cool.
- Sift dry ingredients (flour,baking soda, salt).
- Cream butter and sugar until light.
- Add vanilla and eggs (one at a time), beating until light and fluffy.
- Gradually add dry ingredients until blended.
- Add crushed cereal flakes.
- Stir in whole chocolate chips.
- Drizzle melted chocolate over batter, stirring gently to make swirls in batter to create”tiger stripes”.
- Drop teaspoonfuls of dough onto parchment lined baking sheets.
- Bake at 375 degrees for 9-11 minutes.
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December 9th, 2006 by alice
Tags: Clams, White, Wine
INGREDIENTS
- 4dozenclams(your favorite kind)
- 4clovesgarlic, minced
- 1/2onion, minced
- 2tablespoonsparsley, minced
- 2tablespoonsbreadcrumbs
- 1cupwhite wine
- 1/2cupwater
- 2limes, the juice
- olive oil
- salt
DIRECTIONS
- Scrub the clams under running water and soak them in salt water for 15 minutes.
- Drain.
- Heat the olive oil and add the onion, garlic and clams.
- Fry for about 10 minutes, stirring often to open the clams.
- Add the lime juice, wine, parsley, water and bread crumbs.
- Cook for 10 minutes more.
- Discard any unopened clams.
- Add salt to taste and serve.
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December 9th, 2006 by alice
Tags: Cream, Parsnip, Soup
INGREDIENTS
- 2lbsparsnips
- 2tablespoonsbutter
- 1cup choppedonions
- 8cupsvegetable stock
- 1/8teaspoonallspice
- 8slicesbacon
DIRECTIONS
- Fry bacon until crisp.
- Crumble and set aside.
- Heat oven to 400F.
- Put parsnips on a cookie sheet in a single layer.
- Roast until brown, turning occasionally, 25-30 minutes.
- Melt butter on medium heat.
- Saute onion until it begins to brown, about 5 minutes.
- Add parsnips.
- Saute 5 minutes.
- Add stock.
- Bring to a boil.
- Boil until parsnips are tender, about 5 minutes.
- Let mixture cool a bit.
- Put in blender in batches and puree until smooth.
- Pour back into pot.
- Stir in the allspice, and salt and pepper, if desired.
- Top with the bacon.
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December 9th, 2006 by alice
Tags: Casserole, Mushroom, Steak
INGREDIENTS
- 2lbssirloin steaks
- 1/3cupflour
- salt and pepper
- 1tablespoonmustard powder
- 2-3tablespoonsolive oil
- 3cupssliced mushrooms
- 1mediumonion, sliced
- 2-3cloves fresh mincedgarlic (optional)
- 1/4-1/3cupdry red wine
- 3tablespoonsbrown sugar
- 1 1/2tablespoonsWorcestershire sauce
- 1 (19 ounce)cantomatoes, chopped
DIRECTIONS
- Set oven to 350 degrees.
- Grease a large casserole dish.
- Cut beef into bite-sized cubes.
- Combine flour, salt, pepper and dry mustard powder.
- Toss beef cubes in the flour mixture to coat.
- Heat oil in a frypan.
- Brown beef cubes on all sides.
- Place browned beef cubes in a casserole dish.
- Add all remaining ingredients.
- Cover, and bake for 1-1/2 hours, or until meat is tender.
- Stir occasionally.
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December 9th, 2006 by alice
Tags: Beef, Goulash, Spicy
INGREDIENTS
- 2lbssirloin beef
- 6slicesbacon, chopped
- 2mediumonions, sliced
- 1tablespoonpaprika
- salt and pepper
- 2-3cloves fresh mincedgarlic
- 1largegreen pepper, chopped
- 1 (19 ounce)cantomatoes
- 2tablespoonsflour
- 1cupsour cream
DIRECTIONS
- Cut beef into bite-sized cubes.
- In a x-large saute pan, brown bacon, remove, cool slightly and chop into large pieces.
- In the same pan; add onion and garlic, saute until softened.
- Add paprika to the onion/garlic, and cook for 30 seconds.
- Add the meat cubes with all the other ingredients except the sour cream.
- Cover, and cook over low heat until meat is tender, about 1-1/2 hours, stirring often.
- Just before serving, mix the flour and the sour cream together, and stir into the goulash.
- Cook and stir 1-2 mins, until well combined.
- DO NOT BOIL!
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