Owner: Recipes For The Future URL:http://secretfoods.blogspot.com Join Date: Mon, 07 Aug 2006 09:54:57 -0500 Rating:1 Site Description: Special foods for special people. A 50-year collection of recipes that have been proven over and over again. Everything from Amish Apple Crumb Pie, to Trinidadian Shark and Bake - with everything in between. Adding new recipes on a regular basis. Site statistics:Click here
Triple Chocolate Cream Pie 2006-12-01 19:16:00 This recipe originated from Cooks Illustrated. I hope they don't mind me posting this recipe, but if you are chocoholics like we are, they will want to get it out to the entire civilized world. I claim absolutely NO creativity here. This pie will give you a buzz like you've never had before. There's a few back-and-forth steps in making it, and it can be a little confusing. When you taste the final result, however, you'll never remember all the steps. It is wonderful as a stand alone dessert, and especially good with a demitasse of espresso.Two kinds of chocolate and Oreo cookies are used to produce a pie with rich chocolate flavor, and an easy-to-slice crust. We wanted a super rich and decadent creamy pie, with a well-balanced chocolate flavor somewhere between a milkshake and a melted candy bar, and a delicious, easy-to-slice crust.A combination of semisweet and unsweetened chocolate produced the ultimate rounded, intense chocolate flavor. The custard texture depends upon careful Read more:Chocolate
, Triple
, Cream
Mincemeat for Pies and Filled Cookies 2006-11-27 18:25:00
Some folks like mincemeat...others don't. In any event, here's a recipe worth trying. We've made this recipe over and over again for the past 41-years. If you DO like mincemeat, then you are in for a real treat.
Ingredients:
1 Orange peel Grated1 Lb. Ground Beef (wild game - deer, antelope is particularly good) and will work here fine)Enough water to cover the ground beef1 Lb Apples2 ½ Cups Currants2 ¾ Cups Raisins½ Cup Brandy½ Cup Dry Red Wine¼ Lb Citron1 tsp salt1 TBS ground nutmeg1 ½ Cups sugar1 Cup Apple Cider1 TBS cinnamon
1 Cup meat liquor (broth after boiling ground meat)
Boil ground beef (or game) for about 45-minutes and let it cool in the water; save 1-cup of the broth. Put all ingredients in a big pot -EXCEPT for the brandy and wine. Simmer very slowly for 1-hour while stirring occasionally. Let cool to luke warm, then add brandy and wine. For best results, refrigerate it and let it gather the flavors of the brandy and wine which will further tenderi Read more:Cookies
Roast Beef and Yorkshire Pudding 2006-11-25 20:17:00 After eating pounds and pounds of turkey and ham for Thanksgiving, we're ready for something different for the Christmas food fest. For the past 15 years, it has been a standing beef rib roast for us. The leftovers are delicious for sandwiches, or you can make your own roast beef hash. The following is a summation of the roast beef dinner.Roast
BeefThis may seem like a very different way of roasting a prime beef cut, but I can guarantee you will never go back to your standard method.Prime Rib Roast or rib eye at room temperature (very important)Dijon or brown mustardFresh thyme (Lots of it)Fresh garlic cloves mincedKosher saltFreshly cracked black pepperPlace the rib roast, bone side down, starting at the tail or narrow end, make a flap by cutting the fat strip on top of the meat, going toward the thicker part, as far as you can without severing it. Lay the fat strip back, and set aside. If you can get a roast with the "lip' on, that's the way to go. Mix Dijon, thyme, garlic, sa Read more:Yorkshire
, Pudding
Dinner Rolls 2006-11-18 15:33:00
For quick and easy, foolproof dinner rolls try this recipe.
6 to 6 1/2 cups all purpose flour3 T. sugar2 pkgs. Yeast - (5-Tsp)2 tsp. salt1 1/2 cups water1/2 cup milk2 T. butter
Note: Also a good recipe for loaf bread. If making dinner rolls add 2 TBS of honey.
In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. Heat water, milk and butter (plus honey if using) to about 120 degrees. Gradually add to the dough ingredients; beat 2 minutes at medium speed. Add another 1/2 cup flour, beat two minutes at high speed. Add additional flour to make soft dough. (Good time to switch to dough hooks). Place in greased bowl, cover and let rise to 1-1/2 times or doubled.
Punch dough down and shape as desired.
Bake 375 for dinner rolls, about 20 minutes or until suitably browned on top. Brush with butter when done.
Hearth Braid 400 degrees for about 25 minutes.
Makes about 12-Dinner
rolls
For rolls, divide dough into 12-pieces and shape into balls with a lot of tension on the Read more:Rolls
Chicken Salad Filled Puff Pastry 2006-10-22 15:38:00
This makes a delightful taste tempting appetizer for a party.
ChickenSalad
(**)
1-1/2 c. finely chopped cooked chicken¼ c. finely chopped celery (*)¼ c. finely chopped onion(*)1 hard boiled egg, chopped1 TBS sweet pickle relish1/4 tsp. saltGarlic powder to tasteDash of black pepper1/8
scant
tsp
or less
of curry (Add a pinch as you mix - add more if necessary to develop a subtle taste.1/3 c. mayonnaise
Combine all ingredients. Chill in covered container until ready to serve.
(*) The celery and onion should be finely shredded in a food processor.
The curry is what makes this chicken recipe salad above and beyond the norm.
(**) This salad is exquisite served in small filled, cream puff pastries [2" diameter]
Cut puffs in half, stuff each half, put back together. and arrange on a nice plateWe are not liable for weight gain
for the listed recipes. :-) Read more:Pastry
, Chicken Salad
Ground Lamb and Orzo 2006-10-19 15:24:00 If you like lamb, and are looking for an absolutely wonderful, quick recipe this is it!! It's like a Greek chili, and has multiple uses.
Ingredients:
1 to 1-1/2 Lbs of ground lamb3-5 Diced garlic cloves1-Medium onion diced1-1/2 TBS rosemary needles1 Tsp ground or powdered oregano2 TBS Olive OilSalt and Pepper to taste3-cups of chicken broth1 Cup orzoJuice from 1/2 lemon
Directions:
Brown the lamb, onion, rosemary, oregano, garlic in the olive oil until browned. Do not drain. When browned, add the chicken broth and the orzo. Cover and let simmer on VERY, very low heat for 15-minutes. Add lemon juice a few minutes before serving.
If you have leftovers, you can add bread crumbs, an egg to the leftovers, mix well, refrigerate. Flour the pattie on both sides before frying. Form chilled mixture into patties and fry them as you would a hamburger in olive oil. This would be a great time to make some pita bread and stuff the bread pockets with the fried pattie.We are not liable for
Pork Loin Cutlets or Chicken Breasts in Lemon-Cucumber white sauce 2006-10-01 00:44:00
This sauce
has a wonderfully delicate combination of cucumber and lemon flavors.
3 TBS Butter3 TBS Flour1/2 Medium Cucumber
- Peeled and sliced in ½" thick slices1 Cup Chicken
Broth1-1 ½ Cups milk or cream2-3 Large Lemon
Myrtle Leaves
2-4 Pork loin ¾" thick slices, or Chicken Breasts B/SGarlic powderOnion PowderSalt and Pepper¼ Cup Macadamia mountain pepper oil.( Olive oil can be used, but not as tasty)
Macadamia mountain pepper oil is available from Australian exporters.
Make the white sauce (roux) by melting the butter. Remove from heat. Whisk in the flour. Add the milk, cream, and chicken broth. Place on medium flame until it starts to bubble; turn to very low. Add cucumber slices and the lemon myrtle leaves. Simmer on very LOW HEAT UNTIL THE CUCUMBER FALLS APART. Blend into the sauce for a smoother sauce, or leave the chunks.
Sautee the pork or chicken in the macadamia - mountain pepper oil until done, but first sprinkle with garlic salt/powder, onion powder, a
Pot Roast Supreme 2006-09-28 20:51:00 3-4 lb. English Cut Roast
, Mock Tender, eye of round, or rump roast
1 chopped onion1 envelope Onion Soup Mix3 T Wyler's Low Sodium Beef Bouillon or 14 Oz Can Swanson's Beef Broth4 cups water1 TBS capers1 Tsp stuffed olives (chopped)1 or 2 pkgs. Goya Sazón Tomato and Cilantro granules (found in Mexican food section)2 Stalks celery diced or thinly sliced2 carrots diced or thinly sliced3 tablespoons tomato paste1-2 TBS Garlic powder or granules (optional but recommended)
Freshly ground black pepper to taste2 T Olive Oil for initial browning of the floured beef
Bring the four cups of water to a boil; add soup mix, bouillon/broth, tomato paste, and Sazón. Let simmer slowly. Using a LARGE Dutch oven, brown the floured roast in oil, turning to brown all sides and ends. Then add chopped onion, celery, and carrots and let cook 2 minutes with beef. Add simmering liquid, capers and olives. Bring back to a boil, cover and lower heat to simmer gently. Let cook at least two to three hours depe Read more:Supreme
Apple Stuffing for Poultry and Pork Chops 2006-08-30 13:17:00
Stuffing is standard fare for whole chickens, turkey, or pork chops. This is a quick and easy recipe. Can be increased for larger birds.
INGREDIENTS:
2 to 4 slices bacon, diced, fried and browned, or salt pork(*)1/2 cup chopped celery1/2 cup chopped onion1 beaten egg3 apples, peeled, cored, and shredded or finely diced1/4 cup sugar (optional)4 cups dried bread crumbs or diced bread (1/2" dice)salt and pepper, to taste2 tsp Poultry
seasoningWater if needed
PREPARATION:
Fry diced bacon or diced salt pork until crisp, then add celery and onion; cook until tender. In a large bowl, add all remaining ingredients, adding hot water only if needed. Mix well so that the bread has absorbed the moisture, but is not mushy. Refrigerate immediately if you are not going to use it right away.
(*)= Salt pork adds a much better flavor than baconWe are not liable for weight gain
for the listed recipes. :-) Read more:Apple
Calamari Appetizers 2006-08-14 13:40:00
We Italians love calamari (squid). So many people get turned off at the thought of eating a squid, but you really need to try it before making a decision. Many of the finer restaurants offer this succulent appetizer on their menus.
Sauce
2 tablespoons finely chopped
ginger
2 tablespoons finely chopped shallots2 tablespoons finely chopped garlic
1/2 cup granulated sugar1 cup white wine vinegar
1 cup rice vinegar1/2 cup tomato paste1 cup water2 tablespoons Sriracha chili sauce (This is hot)2 teaspoons cornstarch mixed with 2 teaspoon
water
Chopped fresh basil leaves
Or you can use the standard shrimp sauce = Ketchup, horse radish, and lemon juice.
Calamari
1 1/2 pounds squid cleaned tubes2 cups buttermilk
2 cups of self-rising flour), seasoned to taste with salt and freshly ground black pepper Vegetable oil, for deep-frying
Sauce Instructions
Combine the ginger, shallots and garlic together in a saucepan. Add the sugar, white wine and rice vinegars, tomato paste,
Fish and Potatoes Poached in White Wine Sauce 2006-08-05 18:53:00
This recipe goes well with any mild fish fillets like bass, flounder, crappie or any white fish. We used to make this a lot when we lived in CT where 9-10 pound large-mouthed bass were plentiful. Also is great with thin boneless pork loin chops.
Ingredients for white wine sauce:
4 TBS Butter4 TBS Flour1-1/2 Cup milk1/2 Cup white wine2 tsp dill seed1/2 tsp onion powderSalt to taste1/8 tsp or less of white pepperDash of nutmeg
Make a roux by melting butter, remove from heat source, then whisk in the flour, salt and white pepper. Return to the heat source, then add the milk, nutmeg, onion powder and dill seed. Whisk continuously until it thickens; add wine and continue to whisk. Once thickened to a medium sauce, remove from heat. You may need to add more milk if the sauce gets to thick. But remember, the potatoes and the fillets will release additional moisture during the poaching process.
Other ingredients:
4 Medium to large fish fillets3 Medium peeled potat Read more:Poached
, White
, White Wine
Blueberry Cinnamon Rolls 2006-06-25 20:43:00 If you like cinnamon rolls AND blueberries, this is the ticket to both in one.
Ingredients:
1 1/2 cup water1/4 tsp double strength vanilla1 egg3 1/3 cups flour1/4 cup sugar1 teaspoon salt3 teaspoons SAF Red - Instant Yeast
Filling:
2 TBS melted butter1 Cup dried blueberries1/2 cup sugar2 TBS cinnamon
Place the first seven ingredients in your bread machine or in a stand mixer with the dough hooks. Select dough cycle, or knead with the dough hooks until you have a smooth dough.
Remove dough onto a lightly floured surface, knead for 2-3 minutes, then roll into an 18x9 rectangle. Brush dough with 2 tablespoons melted butter. In a separate container, mix together 1/2 cup sugar and 2 teaspoons cinnamon, add the blueberries (wet them first) and sprinkle over entire dough surface. Roll up tightly in a jelly roll style. Wet the end seam with water, then press so as to seal the roll.
Slice into 9 equal rolls of 2 inches each, then place in a greased 9x9 inch pan. Cover and let rise 3 Read more:Rolls
, Blueberry
, Cinnamon
Banana-Oatmeal Muffins 2006-06-18 22:58:00
These muffins are terrific for breakfast or a break. They are loaded with nutrition and fiber, AND very tasty.
Ingredients:
1 1/2 cups oatmeal (instant)
1 1/2 cups boiling water
1 cup all purpose flour
1/2 cup whole wheat flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon cardamon
2 ripe bananas
2-4 tablespoons vegetable oil
1 egg1 teaspoon vanilla
3/4 cup brown sugarMilk as needed to make a medium-thick batter.
Instructions:
Preheat oven to 400 degrees. Spray a 12 cup muffin tin with cooking spray, or a six cup Texas sized muffin tin.
In a large bowl, mix together the oats and boiling water. Mix well until fully hydrated.
In a medium bowl, mix together the flours, salt, baking powder, baking soda and cardamon.
In a glass measure, mash the bananas thoroughly with a fork. Add enough vegetable oil to reach the 1 1/8 cup mark. (A little more is ok - say, a cup and a half) Stir together, t Read more:Oatmeal
, Muffins
Honey Sesame Seed Pork Tenderloin 2006-06-11 22:25:00
Pork... the OTHER white meat. This is a fast, easy to prepare meal. Can be served with most any vegetable, but brocolli or cauliflower with a mild cheese sauce goes exceptionally well. You might also want to consider asparagus with a Hollandaise sauce, and a twice baked potato.
Ingredients
1-2 lbs. Boneless Pork Tenderloin1/2 cup soy sauce2 cloves garlic, minced1 tablespoon grated or shredded fresh ginger1 tablespoon sesame oil1/4 cup honey2 tablespoons brown sugar4 tablespoons sesame seed
Instructions
Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature, or overnight in refrigerator. Remove pork from marinade, pat dry.
Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork entire tenderloin in the honey mixture, coating well; then roll in sesame seed. Roast in a shallow pan at 400 degrees F. for 20-3 Read more:Sesame
Almond-Coconut Crumb Topped Peach Pie 2006-05-25 19:24:00 If you have never had a peach crumb pie, or have never LIKED peach pie, get ready for the dessert treat of a life time. We made this for the first time today, and will be making it again, and again.1 recipe Pie Pastry, Single Crust, refrigeratedFILLING:6 Cups frozen sliced peaches, partially thawed 1 1/2 tablespoons fresh lemon juice Finely grated zest of 1/2 lemon 1/3 cup plus 3 tablespoons sugar 3 tablespoons tapioca flour1/2 teaspoon vanilla extract 1/4 teaspoon ground nutmegCOCONUT-ALMOND CRUMB TOPPNG:1 cup all-purpose flour 2/3 cup sugar 1/4 teaspoon salt 1/2 cup sliced almonds 1/2 cup sweetened flaked coconut 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch pieces 1 tablespoon milk If you haven't already, prepare the pie pastry and refrigerate until firm enough to roll, about 1 hour. On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2-inch deep-dish pie pan, center, and pee Read more:Almond
, Crumb
, Peach
Foolproof Italian Bread 2006-05-21 16:28:00
For whatever reason, when baking bread is mentioned, so many people are simply not confident enough to make or bake it. Your worries are over!! If you have a stand mixer with bread hooks, you CAN make this bread with total confidence!! If you follow the simple directions given here, you will be suddenly known as a 'bread master. If you have been putting off baking bread, no need to put it off any longer; success is on the way.
6 to 6 1/2 cups all purpose flour3 T. sugar2 TBS instant yeast2 tsp. sea salt1 1/2 cups water1/2 cup milk2 TBS softened butter
Makes 2-Loaves or a half dozen hoagie rolls.
In large bowl, combine 2 1/2 cups flour, sugar, yeast and salt. Heat water, milk and butter to about 120 degrees. Gradually add to the dough ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat two minutes at high speed. Change beaters to the dough hooks. Add additional flour to make soft dough. Add additional water if necessary. When dough is ready it will pul Read more:Italian
, Bread
Il pasto granoturco pane italiano (Corn meal Italian Bread) 2006-05-14 16:33:00
This is a delightful, ciabatta type bread that you will make time after time.
1 TBS Instant yeast 1 1/2 Cup bottled water 1 tsp sugar 1 tsp sea salt
½ Cup White Corn Meal
1 ½ Cups boiling water
4 Cups High Gluten Bread
Flour
2 Cups AP Flour
1 TBS Olive Oil
Boil 1 1/2 cups of bottled water in a medium sauce pan. Once boiling, remove from heat and quickly add the corn meal and salt. Stir so it is completely hydrated. Stir occasionally to assure there is no dry corn meal at the bottom of the pan. Let the mix cool completely. Here, you will have a corn meal mash or mush.
Add yeast to a large mixing bowl. Add sugar, and 1 1/2 cups warm bottled water (105-110). Mix well with beaters Read more:Italian
, italiano
Grilled Lamb and Onions on Rosemary Skewers 2006-05-13 13:19:00
Lamb, garlic, and rosemary are a perfect blend. I'm not sure how easy it is to find the rosemary skewers in the U.S.,but they can be ordered over the internet primarily from Australia where rosemary is grown in huge amounts for both domestic use and exporting.
3 Lbs lamb, trimmed, cut into 1" Cubes1/4 cup olive oil
1/3 cup red wine
1 large shallot, chopped
Juice of 1/2 lemon
2 cloves garlic, minced
4 tbls chopped fresh rosemary
24-30 pearl onions, trimmed and peeled
Salt and black pepper, freshly ground
12 rosemary skewers, fresh or driedCombine all ingredients (except rosemary skewers) in a bowl and toss. Marinate in refrigerator for 2-3 hours, mixing occasionally. Remove lamb cubes and discard marinade. Thread lamb and onions alternately on to the skewers. You may need to make the hole for the rosemary skewers with a metal skewer. Grill on barbeque for 6-8 minutes on each side, or until cooked as desired. Serves 6 Read more:Grilled
, Onions
, Rosemary
Pizza or Calzones 2006-04-28 19:36:00
• 1 pkg dried yeast (or 3-tsp instant)• 1 Cup warm water (105F - 110F) Bottled water is best• 1 tsp salt• 3 1/2 Cups High Gluten Bread flour• 2 T olive oil• Cornmeal to prevent sticking (not needed if you use parchment paper)• Makes two 13-14 inch pizza shells or 6-calzones.
Dissolve yeast in water; let stand 5-10 minutes. Combine flour and salt in large bowl. Make a well in center of flour and gradually work half the yeast mixture into well with your fingers. Add 2 tablespoons olive oil and gradually work in remaining yeast mixture. Add a tablespoon or more of water, if needed to make dough soft and smooth. Turn dough onto flat surface and knead vigorously for at least 10 minutes.
Shape dough in large ball and place in large greased bowl, turning dough over to grease top. Cover with a damp cloth, let rise in a warm place till doubled in bulk, about 45-60 minutes. Place in refrigerator for further rising for 6 hours.
Once risen, divide dough in half or 6- rounds for ca Read more:Pizza
Lamb Braised in Yogurt and Cream-Rogani Gosht 2006-04-25 17:58:00
1 cup plain yogurt (or sour cream)1 cup heavy cream2 medium onions, coarsely chopped1/4 cup blanched almonds2 tablespoons chopped fresh ginger2 tablespoons ground coriander1 tablespoon ground cardamomSalt and freshly ground pepper to taste2 lb. boneless lean lamb, cut into 1-2 inch pieces2 large potatoes, peeled and quartered
Combine all ingredients except the lamb and potatoes in a blender or food processor and process until smooth.
Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours.
Check the mixture and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 minutes.
Serve with your favorite rice.
We are not liable for weight gain
for the listed recipes. :-) Read more:Cream
, Braised
Charcoal Broiled Leg of Lamb 2006-04-09 19:25:00
I'd rather have lamb than roast beef, salmon, or just about any red or white meat or seafood (scallops, halibut, swordfish, shark excepted.)
1 3-5 Pound sirloin leg of lamb3 TBS olive oil2 VERY large Garlic budsPowdered RosemarySalt and fresh ground pepper to taste
Charcoal
broilerCharcoal2 Fatwood sticksNewspaper
Start your fire about 45-minutes ahead of time. Place several sheets of newspaper in charcoal pan; 2-halved sticks of fatwood, generous amonut of charcoal. Light newspapers from the bottom. Let coals get to the ashy/white stage.
If you like the lamb taste as opposed to a charcoal taste as with beef or pork, do NOT charbroil; you will lose much of the wonderful taste of the lamb!! Oven roast it for the delightful taste of the lamb.
Coat roast generously with olive oil. Make small slices in the fat side of the roast and insert thinly sliced garlic buds in the scored roast. If you have a heat-proof meat thermometer, stick it in the roast - AWAY from any bone. Turn or repo
Chicken Khorma 2006-03-19 12:53:00
This is one of many meals that are served in the Muslim world on Eid, the festive holiday that breaks the year's 30-day Ramadan fast; a time when the faithful abstain from food, drink, and ALL other worldly pleasures. Food never tastes better than when you're hungry, and this particular dish is no exception. It is deliciously flavorful, easy to make, and very tasty.
1 whole chicken, cut up in small pieces, skinned (2 1/2 pounds)
(*)
1/2 cup fried onions3/4 cup plain yogurt2 teaspoons ginger paste (gingerroot peeled, chopped and crushed)2 teaspoons garlic paste (garlic cloves peeled, chopped and crushed)5 cloves4 cardamom seeds1 1/2 sticks cinnamon2 or 3 bay leaves1 heaping teaspoon coriander powder1/2 to 3/4 teaspoon cayenne pepper1 1/2 teaspoons salt1/2 cup oil
Heat oil in 12-quart pan; add cloves, cardamom, cinnamon sticks and bay leaves. Immediately add chicken, ginger and garlic pastes, and cook uncovered on medium heat for 5 minutes, stirring constantly.
Add coriander powd Read more:Chicken
Callaloo and Shark 'n Bake 2006-03-13 12:25:00 After having been on a consulting and training assignment for a month in Trinidad and Tobago a few years ago, the typical "soup and sandwich' that we're all so familiar with took on an entirely new meaning. Callaloo - a spinach-type soup and mainstay in the Caribbean, combined with "shark and bake' served together, is hard to top. They take minimal time to prepare and I guarantee, once you've had them, they will become a regular meal in your household. Below are listed recipes for both.Shark
-and-BakeThis specialty is served by many fine restaurants and roadside vendors throughout the island. It is a T&T version of fish and chips. It's relatively easy to duplicate at home, and if shark is not available, substitute halibut or swordfish.Yield: 2 to 4 servingsIngredients:Juice from 1 lime1 pound shark meat, cut into pieces about 3 or 4 inches long and 1 inch wide1 teaspoon minced garlic2 tablespoons minced chives or green onion tops1 teaspoon minced fresh thyme1 teaspoon sa
Corned Beef Hash 2006-03-11 19:44:00
With St. Patrick's Day not far off, many households will have scads of corned beef left over. It's hard to beat a corned beef sandwich on deli rye. But there is always corned beef hash which make a wonderful breakfast or brunch with a few poached or fried eggs on top
.
1 - 2 Lbs Finely Shredded/chopped corned beef1 - 2 Lbs quarter inch diced, cooked potato1-2 TBS Chopped Parsley½ Cup finely shredded onion½ garlic bud shredded¼ Cup melted butterSalt and Pepper to taste
Just mix the meat, potatoes, parsley and melted butter in a bowl - taste it - and add salt and pepper. Put a generous amount of butter or bacon fat in a skillet and get it hot over medium-high heat (or high-medium heat if you prefer) and add the hash. You can add a little oil to the butter if you are scared of burnt butter. Fry it until it's nice and browned on the bottom and crispy around the edges. Don't pester it! If you keep moving it around and fooling with it - it will not brown properly. yo
Lemon Muffins 2006-02-20 17:18:00
A new twist to muffins, and they are really a tangy treat.
Ingredients:
2 cups self-rising flour¼ cup sugar¼ tsp salt1/3 cup Grated rind ½ lemon1/3 cup presoaked golden raisins (optional)1 cup orange juicelemon-infused avocado oil1 egg
Procedure:
Mix flour, sugar and salt in large mixing bowl. Into another bowl, whisk: Lemon
rind, orange juice, egg and oil. Add the liquid, mix into the dry ingredients, folding gently until flour is damp. Be careful not to over-mix.
Oil a 12-muffin tray and spoon in the mixture. You can also use Texas Muffin Tins (6) Bake at 425 F. for 10-to-12 minutes.We are not liable for weight gain
for the listed recipes. :-) Read more:Muffins
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