March 2008 Blog Posts (9)

"Recipe of the week" ending 6th April 2008

Honey Baked Ham



1 Smoked ready-to-eat ham,

-13 to 15 pounds

2 To 3 bottles gingerale

3 c Dry white wine

GLAZE:

5 tb Dijon mustard

1/3 c Honey

1/3 c Real maple syrup

SAUCE:

1 1/4 c Chicken stock

3 tb Real maple syrup

2 tb Dijon mustard

2 ts Cornstarch



Remove the rind and score with diagonal cross-cuts.

Put ham in a close fitting kettle and cover with

gingerale. Bring to boil, then simmer for… Continue

Added by Anthony Vieira Da Cruz on March 31, 2008 at 2:06am — No Comments

Shrimp with Red Chile and Piñon Nuts

Shrimp with Red Chile and Pinon Nuts.





If there is a reason that the Chile Pepper is the only food that has it's own god, this recipe is a perfect example - 2 lbs of fresh shrimp are sautéed in rich, grassy olive oil with 2 cups of Piñon Nuts until the shrimp is cooked through and the nuts are golden brown. Then New Mexico red chile powder is added (generously - this… Continue

Added by Chilefire on March 27, 2008 at 1:30pm — No Comments

Curry Laksa

Chicken Curry Laksa



In my opinion the height of Asian soups can be found in a fragrant bowl of curry laksa. The base of the soup is a laksa paste, time consuming to make, but well worth it - make extra and freeze it for up to 6 months, it is great to have on hand and will allow you to throw together a fabulous meal at the last minute.



Making curry laksa is two part… Continue

Added by Chilefire on March 27, 2008 at 8:00am — No Comments

"Recipe of the week" ending 30th March 2008

Blue Cornbread





1 c AM Blue Cornmeal

1/2 c AM Barley Flour or any flour

1 1/2 ts Non-alum baking powder

1/4 ts Sea salt (optional)

1 tb Honey or maple syrup

1 Egg; beaten or egg replacer

1 c Water or milk





Combine liquids and slowly add to combined dry ingredients. Oil pan.

Bake at 425 F. for 15-20 minutes, until top and sides become golden brown.

This recipe will make 6 large muffins or one 8-inch square pan… Continue

Added by Anthony Vieira Da Cruz on March 26, 2008 at 4:05am — No Comments

"Recipe of the Week" ending 23rd March 2008 - Tastebuddelights.com

Chocolate Covered Easter Eggs



2 lbs. confectioners' sugar

1 stick oleo

8 oz. cream cheese



--COATING:--



1 pkg. chocolate chips

1 cake paraffin wax



Preparation : Soften oleo to room temperature.

Cream together oleo and cream cheese.

Add confectioners' sugar and any additional flavorings.

Shape into eggs.

Place on cookie sheet lined with waxed paper.

Chill in refrigerator at least 2 hours or… Continue

Added by Anthony Vieira Da Cruz on March 19, 2008 at 4:53am — No Comments

"Recipe of the Week" ending 16th March 2008 - Tastebuddelights.com

Brazilian Chicken and Mushrooms



1 c Chicken broth

1 c Milk, or thin cream

2 oz Butter

2 oz Flour

3 c Chicken, cooked, sliced

4 Egg yolks

1/2 Green pepper, diced

1/2 Red pepper, diced

1 c Mushrooms, sliced

1 ts Lemon juice

Salt

Pepper





1>. Melt the butter, add the mushrooms and diced green pepper. Saute

for 5 minutes over a slow heat to prevent butter from burning. Add

flour and… Continue

Added by Anthony Vieira Da Cruz on March 16, 2008 at 6:00am — No Comments

Charlottenburg Cuisine Episode 13: sunchoke soup with wild-boar smoked ham, slow cooked beefshoulder with potato-truffle mash, mangoparfait on rasberry mousse

The dinner is a little bit more elaborate, but worth the effort. Todays appetizer is a sunchoke soup with wild-boar smoked ham. As a main dish we serve slow cooked beefshoulder with potato-truffle mash and we finish the meal with a mangoparfait on rasberry mousse. Our wine recommendation for this menu is the 2005 „Cuvée Cecile“ from the vineyard Grand Bourjassot.



When it comes to cooking the most important thing for Christoph & Philipp is fun and a wholesome natural taste. We… Continue

Added by jamyjamy on March 12, 2008 at 9:59am — No Comments

Judías Verdes con Tomate



Encuentra más vídeos como este en… Continue

Added by Latin Cooker on March 11, 2008 at 8:20am — No Comments

[ Draft ]

[ Draft ]

Added by romapsychic on March 7, 2008 at 9:52am — No Comments

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