Posted By dukat76 on May 16, 2008

Kooky Key Lime Fudge

(Original recipe. ? 1997 tablespoon Skaarup. May be copied without modification. All rights reserved.)

1/4 cup butter or margarine
2 1/2 cups granulated sugar
2/3 cup evaporated milk (or small 5 ounce can)
10 to 12 ounces white chips
6 or 7 ounces Marshmallow Cr?me or Marshmallow Fluff
    (may substitute 2 cups mini-marshmallows)
1/3 cup Key lime juice
1/2 cup almonds or macadamia nuts, coarsely chopped
1/4 teaspoon rum extract
1 teaspoon lemon extract

Line a 9-inch square pan with aluminum foil and set aside.

Place white chips, extracts and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside.

Set butter aside to warm.

Heat milk at medium setting until warm then add sugar. Bring to a rolling boil (medium-high) while stirring constantly with a hand mixer (or wooden spoon). Add Marshmallow Cr?me and butter and mix until creamy. And Key lime juice. Bring back to a boil for 5 full minutes (start timing once the boil resumes). The mixture will start to turn a little brown during the boil. If you get brown flakes in the mixture, then turn down the heat a little (e.g. down to medium from medium-high) and continue to stir.

Remove from heat and pour hot mixture over chips without scraping the sides of the hot saucepan. Mix until chips are melted then mix in nuts. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTE: Key Lime juice is acidic and will cause the milk to curl. While uncosmetic, it should not affect the fudge’s ability to set.

Category: Candy | No Comments »
Tags: Fudge, Kooky

Posted By dukat76 on May 15, 2008

El Charro Cafe Green Enchilada Sauce

Posted by tiffany at recipegoldmine.com May 9, 2001

Here is a recipe for green enchilada sauce. Good with pork or chicken.

Makes about 3 cups

2 tablespoons vegetable oil
1/2 white onion, chopped
2 tablespoons flour
2 cups roasted, peeled, seeded
    and chopped Anaheim chiles
3 to 4 cloves garlic, minced
2 cups chicken stock
3/4 teaspoon salt/or to taste

In a medium skillet, heat oil and saut? onion. Add the flour and mix well. Stir in the chiles, garlic, stock, and salt and simmer 20 minutes.

Puree in a blender. Use immediately over enchiladas or refrigerate or freeze for later use.

Category: Restaurant | No Comments »
Tags: Charro, Enchilada, Green, Sauce

Posted By dukat76 on January 5, 2008

Hidden Valley Seafood Dip

Mix 1 ounce packet Original Ranch Dip Mix with 1 pint sour cream. Add 3/4 cup of desired seafood (clams, crabmeat or shrimp). Stir in 1/2 cup chopped water chestnuts and/or 2 tablespoons minced scallions.

Category: Appetizers, Seafood | No Comments »
Tags: Hidden, Valley

Posted By dukat76 on July 21, 2008

Raspberry Mint Honey

4 cups orange blossom or clover honey
2 cups well-drained canned red raspberries
4 ounces fresh mint leaves

In a 3- to 4-quart pan combine all ingredients over medium high heat. Stir mixture occasionally until honey simmers, about 5 minutes. Simmer 20 minutes.

Pour through a fine strainer and discard pulp and mint leaves. Cool and package in clean, decorative 4 to 12 ounce jars. Decorate with a fabric top and add a wooden honey server. This is excellent as a spread for scones, crumpets or English muffins. Store at room temperature up to a month.

Category: Butter | No Comments »
Tags: Honey, Raspberry

Posted By dukat76 on March 23, 2008

Mama’s Lemon Sponge Pie

Posted by Annet222 at recipegoldmine.com May 22, 2001

Makes one 8-inch pie.

1 cup granulated sugar
1 tablespoon butter
2 heaping teaspoons flour
Juice from one lemon
    (or just a bit less than 1/4 cup)
2 egg yolks
1 cup milk

Mix together all the above ingredients in order.

Beat egg whites until stiff; fold into lemon mixture. Pour into unbaked pie shell. Bake at 325 degrees F for approximately 45 minutes.

Now when I made it (I goofed) ….I forgot an ingredient…the milk…so when I made it the second time I added it…and honestly I preferred it without it….though I think I’ll try it again…but use 1/2 cup milk and see how I like that.. The one I made had a wonderful lemon filling…the crust did get baked well…and there was a crusty type topping…really good actually…and a lot cheaper than the bought variety for sure..

For a 10 inch pie…(which isn’t in a frozen crust) you just add 1/2 more of every ingredient…and of course it would have to bake longer…

Category: Pies | No Comments »
Tags: Lemon, Mama\'s, Sponge

Posted By dukat76 on July 7, 2008

Melting Pot Green Goddess Dip

Source: Melting Pot Restaurant

Makes 12 servings.

8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Per serving: 84 calories (percent of calories from fat, 86), 2 grams protein, 1 gram carbohydrates, no fiber, 8 grams fat, 23 milligrams cholesterol, 64 milligrams sodium

Category: Restaurant | No Comments »
Tags: Goddess, Green, Melting

Posted By dukat76 on May 14, 2008

Bubbly Reuben Sandwich Bake

6 slices rye bread, cubed
1 16 ounce) can sauerkraut, well drained
1 pound deli sliced corned beef, cut into strips
3/4 cup Thousand Island salad dressing
2 cups shredded Swiss cheese

Preheat oven to 400 degrees F.

Spread bread cubes in the bottom of a 9 x 13-inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

Yields 6 servings.

Category: Sandwiches | No Comments »
Tags: Bubbly, Reuben, Sandwich

Posted By dukat76 on July 19, 2008

Grand Marnier Parfait

6 large eggs, whites and yolks separated
1 cup Grand Marnier
1/4 ounce gelatin powder
1/4 cup water
1 cup heavy cream
A few chocolate chips
1 large spoon of granulated sugar

In a double boiler, beat the egg yolks and Grand Marnier together until light and fluffy.

In a separate bowl, dissolve the gelatin powder in cold water. Add to this the yolk mixture.

Whip the cream and sugar together for three minutes and add to the mixture.

Beat the egg whites until stiff and fold into the mixture. Pour into a martini glass and decorate with the chocolate chips. Refrigerate for 2 to 3 hours before serving.

Category: Desserts | No Comments »
Tags: Grand, Marnier, Parfait

Posted By dukat76 on July 12, 2008

Mulberry Syrup

2 cups pureed mulberries
1 1/2 cups granulated sugar
1/4 cup white corn syrup
1 tablespoon lemon juice

Bring mixture to a boil you cannot stir down and boil one minute from that point. Remove from heat, skim off foam and seal in jars. Refrigerate or preserve by hot water bath canning process.

Category: Syrup | No Comments »
Tags: Mulberry

Posted By dukat76 on April 4, 2008

Coffee Buttercream Frosting

3/4 cup milk
6 large egg yolks
1 cup granulated sugar
4 teaspoons instant coffee powder
1 tablespoon vanilla extract
2 cups unsalted butter, softened (no substitutes)

Heat milk in medium saucepan over medium heat just to boiling.

Whisk egg yolks and sugar together in medium bowl. Gradually whisk in hot milk. Return mixture to sauce pan and cook, stirring constantly over medium/low heat, until it thickens and coats the back of a spoon (about 6 minutes). DO NOT BOIL! Strain through a sieve into a mixer bowl. Stir in coffee powder and vanilla and let set to room temperature. Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addiction. Frost a cake.

Category: Cakes | No Comments »
Tags: Buttercream, Coffee, Frosting