October 15th, 2007 by alice
Tags: Boeuf, Daube
INGREDIENTS
- 3lbsboneless beef cubes
- 2tablespoonsolive oil
- 2slicesbacon, sliced into pieces
- 8-10shallots, sliced thinly
- 2tablespoonscognac
- 2tablespoonstomato paste
- 3garlic cloves, chopped
- 2teaspoonsherbes de provence
- 2cupsred wine
- 1 (14 ounce)can peeledtomatoes
- 4slicesorange zest
- 1carrot, sliced
- 1/4cupfresh parsley, chopped
- salt and pepper
DIRECTIONS
- heat oven to 325f.
- in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
- season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
- drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
- add cognac and boil down.
- add tomato paste, garlic, herbes, stirring.
- add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
- add zest and bacon to pot, add beef and carrots.
- lower to simmer, cover, and place in oven.
- cook 2-3 hours until beef is tender, stirring every 45 minutes.
- add parsley, serve.
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October 15th, 2007 by alice
Tags: Tassies, Tea
INGREDIENTS
-
Pastry
- 1/2cupmargarine
- 1cupflour
- 3ouncescream cheese
-
Filling
- 1egg
- 1tablespoonbutter
- 2/3cup packedbrown sugar
- 1teaspoonvanilla extract
- 2/3cup choppedpecans
DIRECTIONS
- Pastry:.
- Mix and chill in refrigerator 1 hour. Line small muffin tins(roll into balls and put in muffin tins and spread).
- Filling:.
- Mix well and pour into tassie pastry shells.
- Bake at 325 degrees about 30 minutes. Remove from tins while slightly warm.
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October 15th, 2007 by alice
Tags: Cake, Freshpple, Pie, Sarahs
INGREDIENTS
- 3/4cupmargarine
- 1 1/2cupssugar
- 3eggs
- 1 1/2cupsflour
- 1 1/2teaspoonscinnamon
- 1 1/2teaspoonsnutmeg
- 1 1/2teaspoonsbaking soda
- 3/4teaspoonsalt
- 3cupsapples, peeled and chopped
- 1cupnuts
DIRECTIONS
- Cream the butter and sugars together.
- Add eggs one at a time mixing each in before adding the next one.
- Sift in dry ingredients. Mix well.
- Stir in apples and nuts.
- Bake in a greased and floured 13×9 pan at 350 degrees for 1 hour.
- Once cool frost with a cream cheese frosting.
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October 15th, 2007 by alice
Tags: Cashew, Curry, Shrimp
INGREDIENTS
- 1lblarge shrimp, raw and peeled
- 2tablespoonscurry powder
- 1/2teaspoonground cinnamon
- 2tablespoonsolive oil, divided use
- 1bunchscallions, chopped
- 1pintshiitake mushrooms
- 1 (8 ounce)canwater chestnuts, sliced
- 1/2cupfresh cilantro, coarsely chopped(may substitute with parsley)
- 1cupchicken brothor vegetable broth
- 1cupplain yogurt(whole milk)
- 1/4teaspoonsea salt(to taste)
- fresh ground black pepper
- 1cupcooked rice
- 1/2cupcashew nuts, whole for garnish
DIRECTIONS
- In a bowl toss the shrimp with curry powder and cinnamon and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add scallions and sauté for 1 minute.
- Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
- Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
- Add the chicken broth slowly and while stirring constantly.
- Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
- Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
- Garnish with cashews and 1/4 cup of chopped cilantro.
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October 15th, 2007 by alice
Tags: Cookies, Forgotten
INGREDIENTS
- 2egg whites
- 2/3cupsugar
- 1pinchsalt
- 1cup choppednuts
- 1cupchocolate chips
- 1teaspoonvanilla extract
DIRECTIONS
- Heat oven to 350 degrees.
- Beat whites and sugar until stiff.
- Add salt, nuts, chips and vanilla.
- Drop on ungreased foil. Put in heated oven, turn off oven immedietly.
- Leave overnight or until oven is cold. Don’t open!
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