30
June
2009
Pinon Grill Roasted Potatoes
Source: Pi?on Grill at Regal McCormick Ranch Resort & Villas - Scottsdale, Arizona
8 ounces fingerling potatoes (quartered red skin
potatoes can be substituted), thoroughly scrubbed
1 teaspoon garlic, minced fine
Kosher salt
Freshly ground black pepper
4 teaspoons olive oil
Combine all ingredients in large bowl and toss to coat (use ample salt and pepper to season). Spread contents of bowl out on baking sheet and bake at 275 degrees F (any hotter will burn garlic) for 25 to 30 minutes or until soft.
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Posted: restaurant
30
June
2009
8 oz Crap flakes or chunks 1/3 c Mayonnaise 1 c Sliced celery 2 tb Finely chopped onion 6 Uncut round sandwich buns Shred the crab. Combine with mayonnaise, celery and onion. Cut top 1/3 off bun. Hollow out bun to form shell. Fill with 1/3 cup mixture. Replace top. 240 calories per serving
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It is destiny - phrase of the weak human heart It is destiny - dark apology for every error The strong and virtuous admit no destiny. — E. R. Bulwer-Lytton
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Posted: Seafood
30
June
2009
Semolinas Chicken Parmesan
Posted by LladyRusty at recipegoldmine.com May 9, 2001
Source: Chefs Hans Limburg, Greg Reggio, Gary Darling - Pensacola, Florida - coastalcooking.com
2 tablespoons olive oil
2 breaded chicken breasts
1/2 cup provolone cheese
1 cup cooked linguine
1/2 cup marinara sauce
1/2 cup Alfredo sauce
2 tablespoons parmesan cheese
Chopped parsley
Crushed red pepper
Saut? chicken breasts in oil until light brown and completely cooked. Place the cooked pasta in a serving plate, ladle the Alfredo sauce over the pasta. Place one chicken breast on top of the sauce, layer provolone cheese on top of the chicken then stack the remaining breast on top of the cheese. Ladle 1/2 cup marinara sauce over the chicken and garnish with parmesan, parsley and crushed red pepper.
The chief difference between words and deeds is that words are always intended for men for their approbation, but deeds can be done only for God. — Leo Tolstoy
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Posted: restaurant
29
June
2009
Jaspers Chicken Florentine
Posted by bettyboop50 at recipegoldmine.com April 29, 2001
Source: Restaurant Recipes
1 1/2 pounds pasta, combination of spirals, bow-tie and penne
2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, cut into bite-size pieces
3 cups Alfredo Sauce (recipe follows)
2 (9 ounce) boxes frozen spinach, thawed and well-drained
1 pound shredded mozzarella cheese
8 ounces shredded Parmesan cheese
Chopped parsley, for garnish
Boil pasta until al dente (cooking time will probably be less than package directions, so test for doneness). Drain. Heat olive oil in a large pan over medium-high heat; add chicken and saut? 2 to 3 minutes until nearly done. Add Alfredo Sauce, spinach, mozzarella and Parmesan cheeses. Cook, stirring, until cheese is melted and sauce is heated through. Toss with pasta and garnish with chopped parsley.
Yields 6 servings.
Alfredo Sauce
2 cups water
1/4 cup half-and-half
1/2 cup heavy cream
1 teaspoon garlic powder
5 tablespoons flour
2 1/2 tablespoons vegetable oil
Salt and pepper, to taste
In a pot over medium heat, place water, half-and-half, cream and garlic and bring almost to a boil. In a separate bowl, combine flour and oil to make a paste. Add 1/4 cup of hot cream mixture to the paste, and stir until smooth. Add paste to cream sauce in pot, whisking, until sauce thickens. If necessary to smooth out sauce, pur?e in a blender or food processor. Season to taste with salt and pepper.
Makes 3 cups.
Ive been on a diet for two weeks and all Ive lost is two weeks. — Totie Fields
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Posted: restaurant
29
June
2009
20 Raw jumbo shrimp, shelled And deveined 2 Cloves garlic, minced 1/2 c Brandy 2 tb Olive oil 4 Stems bok choy, cut into 3/4-in pieces Juice of one lemon Salt and pepper to taste 1) Place all ingredients in bowl and marinade for 30 minutes at room temp. 2) Alternate shrimp and bok choy on skewers. Place on oven proof platter. 3) Broil 12-14 minutes in oven. Turn skewers over once and season during cooking. Baste with marinade if desired. Serve with tartare sauce.
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Although golf was originally restricted to wealthy, overweight Protestants, today its open to anybody who owns hideous clothing. — Dave Barry
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Posted: Seafood, seafood recipes
29
June
2009
Clyde Coopers Barbecue Creamy Coleslaw
Source: Bon Appetit magazine - Clyde Coopers Barbecue, Raleigh, North Carolina
3/4 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 head green cabbage, thinly sliced (about 12 cups)
2 large carrots, peeled and grated
Mix first four ingredients in a large bowl. Add cabbage and carrots; toss to coat. Season to taste with salt and pepper. Can be made 2 hours ahead. Cover and chill.
What pity is it that we can die but once to serve our country — Joseph Addison
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Posted: restaurant
28
June
2009
6 tb Butter 3 tb Flour 1/4 ts Dry mustard 1/2 ts Lemon peel 1/2 ts Bon appetit 1/2 ts Powdered horseradish 2 c Light cream 1/2 c Sliced mushrooms 2 ts Instant minced onion 1/2 lb Scallops 1/2 lb Cleaned, cooked shrimp 1/4 lb Crab meat 2 tb Dry sherry Bread crumbs Melt 4 tbsp of the butter in saucepan. Add flour, dry mustard, lemon peel, bon appetit and powdered horseradish, then stir until well blended. Add cream. Cook, stirring, until thickened. Saute mushrooms and onion in the remaining 2 tbsp butter. Remove from pan with slotted spoon. To butter in pan add scallops, which have been cut into bite sized pieces, and saute 3 minutes. Cut shrimp into small pieces. Combine sauce, mushrooms, scallops, shrimp, crab meat and sherry. Spoon into shells or ramekins; top with bread crumbs. Bake in 400 oven for 10 minutes, then broil a few minutes until lightly browned. Serves 8-10 people. Source: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens
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Doubt is uncomfortable, certainty is ridiculous. — Francois Marie Arouet Voltaire
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Posted: Seafood
28
June
2009
1 c Applesauce 4 tb Horseradish Stir together and serve with ham, pork, or veal.
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Success in marriage does not come merely through finding the right mate, but through being the right mate. — Barnett Brickner
Technorati Tags: sauces
Posted: sauces
28
June
2009
Union Oyster House Gingerbread
Posted by LladyRusty at recipegoldmine.com - April 26, 2001
Source: Gourmet February 1996 You Asked For It; Union Oyster House, Boston, Massachusetts
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1 large egg
1 cup unsulphured molasses
1 cup hot water (160 degrees F)
Accompaniment: whipped cream
Preheat oven to 350 degrees F, and grease and flour a 9-inch square baking pan, knocking out excess flour.
Into a bowl sift together flour, baking soda, spices, and salt. In another bowl with an electric mixer beat together oil and sugar until combined and beat in egg and molasses until combined well. Gradually beat in flour mixture until combined and add water, beating until smooth.
Pour batter into pan and bake in middle of oven 30 minutes, or until a tester comes out clean. Cool gingerbread in pan on a rack 10 minutes. Run a thin knife around edge of pan and invert gingerbread onto rack to cool completely.
Serve gingerbread with whipped cream.
Servings: 4
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Technorati Tags: restaurant recipes
Posted: restaurant
27
June
2009
Knotty Pine Restaurant Buttered Almond Cake
Posted by bellguy at recipegoldmine.com May 17,2001
This is one of my favorite cakes. I will sometimes use a yellow boxed cake mix and use milk instead of water to make it.
Source: Knotty Pine Restaurant - Cambridge, Ontario, Canada
Cake
1/2 cup butter
2/3 cup shortening
1 3/4 cups granulated sugar
7 eggs
3 1/3 cups cake and pastry flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
Cream Filling
2 cups plus 2 tablespoons milk
1/3 cup cornstarch
1/4 cup granulated sugar
1 pinch salt
3 egg yolks
1/4 teaspoon almond flavoring
Buttered Almond Icing
1/2 cup butter
1 tablespoon margarine
4 cups icing sugar
6 tablespoons table cream
1 cup chopped almonds, toasted
CAKE: Cream butter and shortening together. Add sugar and beat until mixture is smooth and light. Add eggs, one at a time and beat until well blended. Sift flour, baking powder and salt together. Add dry ingredients and milk alternately to creamed mixture. Mix gently until well combined.
Pour batter into two 10 inch or three 9 inch round cake pans that have been lightly buttered and lined with wax paper. Bake at 350 degrees F for 25 to 30 minutes.
Let cool on racks for about 10 minutes then remove from pans and cool completely.
CREAM FILLING: Heat 1 1/2 cups milk in the top of a double boiler, being careful not to scald. Make a paste of remaining milk, cornstarch, sugar and salt. Add egg yolks and stir until well mixed. Add a little hot milk to egg yolk mixture to warm it, then stir into milk in double boiler. Cook over low heat, stirring constantly until filling is thickened and smooth and there is no raw starch taste - about 5 minutes. Stir in flavoring if desired.
To prevent a skin from forming on top, cover with plastic wrap and stir occasionally during cooling.
BUTTERED ALMOND ICING: Heat butter and margarine in a small skillet or heavy saucepan until foam on top turns a golden brown. Stir occasionally. Do not over-brown or the flavor will be burnt rather than roasted. Cool slightly.
Place icing sugar in mixing bowl and mix in cream, then gradually stir in browned butter, scraping pan well. Beat until icing is smooth and creamy.
TO ASSEMBLE CAKE: Slice each 10 inch layer in half horizontally. (do not split 9 inch layers) Top one cake layer with filling and repeat, topping with final cake layer. Cover top and sides of cake with a thin layer of icing. Immediately add almonds to top or sides of cake and refrigerate.
By the time your life is finished, you will have learned just enough to begin it well. — Eleanor Marx
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