January 11th, 2007 by alice
Tags: Brulee, Chocolate, Creme, Godiva
INGREDIENTS
- 1quartheavy cream
- 3/4cupGodiva original chocolate liqueur
- 16egg yolks
- 2 1/2cupssugar
- 1cupsugar
DIRECTIONS
- Bring the heavy cream and liquor to a boil and remove from heat.
- Whisk together the egg yolks and first sugar (2 1/2 cups).
- Temper the egg mixture into the cream mixture.
- Pour into 4-ounce ramekins to the top.
- Place ramekins into a larger cake pan and pour hot water 1/2 of the way up the ramekin.
- Bake in a 320° F oven for 45 minutes to an hour (firm to the touch).
- Remove them from the pan and cool to room temperature.
- Sprinkle a generous amount of sugar on the top and brown off under your broiler or use a torch.
- Let the melted and browned sugar set for a few minutes before serving.
- If bruléed properly the sugar will break like glass under the spoon.
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January 11th, 2007 by alice
Tags: Stromboli
INGREDIENTS
- italianvegetarian sausagesor sweet Italian turkey sausage
- provolone cheese
- marinara sauce
- your favoritebread or rolls, recipe or you could use frozen/thawedbread dough
- marinara sauce
DIRECTIONS
- Cook sausages by removing casing (if there is one) and placing sausages in a baking dish covered with marinara.
- For Italian vegetarian sausage (like Boca) I cook them in marinara for about 30 minutes.
- For meat sausages, bake on about 250 for several hours.
- Cover for the first half of baking.
- This process will ensure a very tender, tasty sausage.
- Roll out prepared bread dough to about1/4″ thick or so.
- Cut rectangular shapes from the dough.
- Place one sausage, sprinkle of provolone cheese, and a few tablespoons of marinara sauce on the dough section.
- Roll dough around the sausage, etc.
- and pinch together to seal, also sealing at both ends.
- Let rise a few minutes on a greased cookie sheet.
- Bake at 375* or 400* until the bread is done.
- Serve with additional marinara sauce.
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January 11th, 2007 by alice
Tags: Salisbury, Steak
INGREDIENTS
- 1/2cupflour
- 1/4teaspoondried sage
- 1/2teaspoonsalt
- 1/4teaspoonblack pepper
- 1lbground round
- 2tablespoonsoil
- 1cup choppedonions
- 1/2cupwater
- 1/3cupmilk
DIRECTIONS
- Mix flour, sage, salt and pepper together.
- Form ground round into 4 oval steaks and dredge in seasoned flour.
- Reserve remaining flour for gravy.
- Cook steaks in oil until browned, 3 to 5 minutes on each side.
- Remove steaks from pan.
- Add onions to skillet and cook over medium heat until very brown.
- Spread remainder of seasoned flour over bottom of pan and stir until brown.
- Slowly add water, stirring until it begins to boil.
- Add milk, stirring constantly.
- Return steaks to gravy for about 5 minutes.
- Cover and turn off the heat and let stand for a few minutes to allow the meat to absorb the flavors.
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January 11th, 2007 by alice
Tags: Bacon, Cream, Dip, Sour
INGREDIENTS
- 1lbVelveeta cheese, pasturized cheese product cubed
- 1 (8 ounce)containersour cream
- 2tablespoonsbacon bits
DIRECTIONS
- Microwave velveeta in 1&1/2 quart microwavable bowl on high 4 min.
- or until melted,stir after 2 min.
- Stir in sour cream and bacon bits.
- Microwave 1 min.
- Serve hot with chips of your liking.
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January 11th, 2007 by alice
Tags: Butter, Free, Pear, Sugar
INGREDIENTS
- 4quartswater
- 1/2cuplemon juice, divided
- 4lbs firm ripepears(about 10 large)
- 2/3cupwhite grape juice
- 2teaspoonsground cinnamon
- 1teaspoonground cloves
- 1/4teaspoonground allspice
- 8-12packetssugar substitute
DIRECTIONS
- In a kettle, combine water and 1/4 cup lemon juice.
- Peel, core and quarter the pears, placing them in lemon juice mixture to retard browning until all have been peeled.
- Drain liquid in kettle.
- Add grape juice and remaining lemon juice; bring to a boil.
- Reduce heat to medium;cook until pears are soft,about 20@minutes, stirring occasionally.
- Cool.
- Press through a sieve or food mill, or process in a blender until smooth.
- Return puree to kettle.
- Add spices;cook and stir until very thick;20-35 minutes.
- Remove from heat; stir in sweetener.
- Adjust sweetner to taste.
- Pour into jars or plastic containers.
- Refrigerate up to 3 weeks.
- (For longer storage time pour hot into hot jars, leaving 1/4 in. headspace. Process in a boiling~water bath for 10 minutes. Use within 3 weeks of opening) Diabetic Exchanges: One 1-tablespoon serving equals 1/2 fruit.
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