Posted By dukat76 on June 1, 2008

Jack Daniel’s Grilled Chuck Roast

Servings: 6

1/3 cup Jack Daniel’s Whiskey
1/2 cup brown sugar, firmly packed
1/3 cup soy sauce
1/3 cup water
1 tablespoon Worcestershire Sauce
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1 (2 1/2 pound) chuck roast

Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well.

Place roast into a plastic bag; add marinade (saving some back for basting) and seal. Place in a dish; refrigerate overnight, turning occasionally.

Grill over medium coals (with Jack Daniel’s Barrel Chips, soaked in water – if you can find them), about 20 to 25 minutes per side for medium. Baste occasionally with extra marinade.

To serve, cut into thin slices.

Serves 4 to 6.

Category: Grilled Pork | No Comments »
Tags: Chuck, Daniel\'s, Grilled, Roast

Posted By dukat76 on June 1, 2008

Sparkling Strawberry Pie

2 baskets strawberries
3/4 cup granulated sugar
1 envelope unflavored gelatine
1 cup ginger ale, chilled
1/4 cup sherry
Few drops red food coloring
1 (9-inch) graham crust, baked and cooled

Reserve three well-formed berries. Wash, hull and slice remaining berries. You should have about 6 cups. Sprinkle sugar over berries and stir to distribute evenly. In small saucepan, sprinkle gelatine over 1/2 cup ginger ale. Let stand 5 minutes.

Stir over low heat until dissolved. Stir in sherry, remaining ginger ale and food coloring. Pour mixture over berries. Set the bowl in larger pan of ice water. Stir until of egg white consistency. Spoon mixture into pie crust. Coat reserved berries with gelatine and arrange on top. Cover and chill for 2 hours.

Category: Pies | No Comments »
Tags: Sparkling, Strawberry

Posted By dukat76 on February 14, 2008

Sourdough Gingerbread with Lemon Sauce

1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg, beaten
1/2 cup molasses
1 cup sourdough starter
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup flour
1/2 cup milk

Cream together butter and sugar; add egg and mix well. Add molasses, sourdough starter, cinnamon, ginger, ground cloves, nutmeg, salt, baking soda and baking powder. Mix. Add flour and milk and beat well. Bake in a greased and floured 9-inch square baking pan at 350 degrees F for 45 to 55 minutes. Serve with Lemon Sauce.

Lemon Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 teaspoons grated lemon peel

Mix sugar and cornstarch. Gradually stir in 1 cup water. Cool over medium heat, stirring constantly until mixture become thick. Remove from heat and stir in butter, lemon juice and peel. Serve hot over Sourdough Gingerbread.

Category: Sourdough | No Comments »
Tags: Gingerbread, Lemon, Sauce

Posted By dukat76 on January 2, 2008

Black Cat Fudge

Makes about 1 1/2 pounds (12 to 15 cats)

You’ll welcome these rich black cats crossing your path!

8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners’ sugar, sifted
White chocolate chips (about 30)

Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.

Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners’ sugar until smooth.

Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.

Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.

*Fudge may also be cut with cookie cutters or into squares.

Category: Halloween | No Comments »
Tags: Black, Fudge

Posted By dukat76 on June 29, 2008

Grandma’s Strawberry Cookies

Posted by kdipaolo at recipegoldmine.com May 9, 2001

1 cup dates, chopped and pitted
2/3 cup granulated sugar
3 tablespoons butter or margarine
2 eggs
2 cups toasted rice cereal (Rice Krispies), slightly crushed
1 cup pecans, coarsely chopped
1 teaspoon vanilla extract
Red decorating sugar
1 tube green decorator icing with leaf tip

In a saucepan, combine dates, sugar, butter and eggs; mix well. Bring to a boil. Reduce heat; simmer 6 to 7 minutes, stirring often. Watch carefully to avoid burning. Mixture will be thick. Remove from heat; stir in cereal, nuts and vanilla extract.

Let mixture cool before shaping into cookies. By hand, shape chunks of mixture into strawberries, making cookies are large or small as desired. Roll shaped cookies in red decorating sugar. Finish by adding a green leaf to each cookie with decorator icing.

Yield: About 3 dozen cookies.

NOTE: Cookies will keep about 2 weeks in an airtight container in the refrigerator.

Category: Cookies | No Comments »
Tags: Grandma\'s, Strawberry

Posted By dukat76 on April 20, 2008

Cajun Tomato Gravy

1 large onion, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, pressed
1 cup shallots, finely chopped
2 small cans tomato paste
1 small can tomato sauce
2 tablespoons granulated sugar
Salt and pepper, to taste
2 tablespoons Parmesan cheese, grated
1 teaspoon Accent?

In an iron skillet, sauce onion, celery, garlic and shallots. When vegetables are done, add one cup water; reheat, then add tomato paste, tomato sauce, sugar, salt, pepper, Parmesan cheese and Accent?. Simmer very slowly for at least 30 minutes.

Category: Gravies | No Comments »
Tags: Cajun, Gravy, Tomato

Posted By dukat76 on July 10, 2008

Turkey Sopa

4 tablespoons butter or margarine
1 medium onion, chopped
1 (4 ounce) can diced green chiles
1 (8 ounce) jar taco sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 ounce) can consomm?
3 cups cooked turkey or chicken, shredded or chopped
12 corn tortillas, 1-inch strips
1 pound Monterey jack cheese, shredded
1 pound Cheddar cheese, shredded

Melt butter. Add onions and cook until tender. Add green chiles, taco sauce, both soups (undiluted) and turkey or chicken. Place layer of tortilla strips on bottom of 2-inch deep casserole. Place alternate layers of soup mixture, tortillas and cheese. Repeat for 3 layers, ending with cheese. Bake at 350 degrees F for 30 minutes to 1 hour, until thoroughly heated and cheese is melted.

Serves 8 to 10.

Category: Soups, Turkey | No Comments »
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Posted By dukat76 on June 1, 2008

Fruity Macaroons

4 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon almond extract
1 small box gelatin (strawberry, raspberry or desired flavor)

In a large bowl, combine all ingredients. Mix thoroughly, making sure gelatin is blended evenly. Cover and refrigerate at least 2 hours.

Preheat oven to 350 degrees F. Grease baking sheets well.

Shape coconut mixture into 1-inch balls and place on prepared baking sheets. Bake for 8 to 10 minutes or until lightly browned around edges. Remove from oven and let cookies cool on baking sheet 5 minutes before placing on wire racks to cool. Cookies will be soft.

Makes about 4 dozen cookies.

Category: Cookies | No Comments »
Tags: Fruity, Macaroons

Posted By dukat76 on April 2, 2008

Portabella’s Pantry Shrimp Dill Avocado Salad

Source: Portabella’s Pantry – Alpharetta, Georgia – as published in Atlanta Journal-Constitution

Shrimp Salad
4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw
    unpeeled shrimp boiled 2-3 minutes, peeled and chopped)
1 avocado, diced
2 tablespoons finely chopped fresh dill
2/3 cup mayonnaise
Salt and pepper to taste
Sourdough baguettes, cut into six 5- or 6-inch lengths

Pasta Salad
4 cups (about 2 cups uncooked) cooked small shell pasta
1 small tomato, diced
1 small cucumber, cut in strips, seeded, and sliced at an angle
1/4 small red onion, cut in julienne strips
6 tablespoons grated Parmesan cheese
2 tablespoons balsamic vinegar
3/4 cup heavy mayonnaise
1/4 bunch fresh basil leaves, chopped
Salt and pepper to taste
1 scant teaspoon minced or chopped bottled garlic

To make the shrimp salad: In a medium bowl, combine shrimp, avocado, dill, mayonnaise and salt and pepper to taste. Stir well to combine. Chill until ready to serve.

To make the pasta salad: Combine in a large nonreactive bowl: cooked pasta, tomato, cucumber, onion, cheese, vinegar, mayonnaise, basil, salt, pepper and garlic. Stir gently to combine thoroughly. Chill until ready to serve.

To serve: Split sourdough baguettes and stuff with shrimp salad and garnishes of choice, such as lettuce and tomato. Serve with pasta salad on the side.

Makes 6 servings.

Per serving: 750 calories (percent of calories from fat, 56), 26 grams protein, 55 grams carbohydrates, 5 grams fiber, 47 grams fat, 173 milligrams cholesterol, 803 milligrams sodium

Category: Restaurant | No Comments »
Tags: Avocado, Pantry, Portabella\'s, Salad, Shrimp

Posted By dukat76 on February 17, 2008

Corned Beef Oven Omelet

8 eggs
1 cup milk
1/2 teaspoon seasoned salt
1 (3 ounce) package thinly sliced corned beef
1 cup shredded Cheddar or mozzarella cheese (about 4 ounces)
1 tablespoon instant minced onion

Heat oven to 325 degrees F. Grease an 11 x 7-inch or 8-inch square baking dish.

Beat eggs, milk and seasoned salt. Tear corned beef into small pieces into egg mixture. Stir in cheese and onion. Pour into prepared baking dish. Bake uncovered for 40 to 45 minutes or until omelet is set and top is golden brown.

4 to 6 servings.

Category: Breakfast | No Comments »
Tags: Corned, Omelet