2353 add interest Recipes

hawaiian island surfer, orange sherbet, pineapple juice, coconut cream, blend briefly with half a glassful of crushed ice in a wine goblet. garnish with fruit, and serve with straws., serve in: wine goblet, grenadine cocktail, part grenadine syrup, parts orange juice, parts pineapple juice, combine all ingredients with plenty of ice in a highball glass. stir, and serve., serve in: highball glass, grape flip, cl cold milk, cl red grape juice, egg yolk, raspberry syrup, shake or blend very well , serving ice cold in a burgundy glass. if you wish to garnish, use grapes., serve in: unknown, good morning to you my love, orange, lime, apple, orange juice, apple juice, whipping cream, ice, mix all ingredients in a mixer with ice. serve in a small bowl garnished with strawberries or grapes and a straw., serve in: unknown, golden nest, orange juice, cranberry juice, egg yolk, grenadine syrup, combine the juices , egg and grenadine in a cocktail shaker half-filled with ice cubes, and shake well. strain into an old-fashioned glass almost filled with ice cubes, and serve., serve in: old-fashioned glass, golden glow punch, orange juice concentrate, lemonade concentrate, qt chilled apple juice, qt chilled ginger ale, lemon sherbet, ice, pour the concentrate and the apple juice into the punch bowl. stir the ginger ale into the bowl. spoon in sherbet or add an ice ring. serve immediately., serve in: punch bowl, elephant charger, orange juice, milk, ripe peach, very ripe banana, raspberries, scoops vanilla ice cream, peel and slice the peach , chop the banana; add to a blender. add orange juice, milk, raspberrries and ice cream, and blend well. pour into a collins glass, and serve., serve in: collins glass

bacon slices, yellow onion (i use vidialia onions), chopped green onion (top & bottom), parsley, tomato paste, diced petite tomatoes drained, chicken broth, sugar, cayenne pepper (less or more depending on where u live, ha!), salt, pepper, rice ( i use zatarains , its not mushy and doesnt stick. zatarians is the pride of louisiana)., you can also add fresh shrimp, cajun style or smoked sausage to this recipe. if u do so, add 1/2 package sausage (sliced) or 1 -1 1/2 lbs of shrimp.. my friend sometimes adds white meat chicken to hers as well..

preheat oven to 400 degrees ., in large skillet , cook in hot oil for 5 minutes over low heat, onions, cut in 8 wedges each, root ends attached., season with salt & pepper to taste, add 2 tbsp. butter, add 1 clove minced garlic, cook 8 minutes or more , or till onions are tneder. remove from the heat & set aside., grease 10-12 (5oz. or 7 oz.) baking dishes with 1 tbsp. butter, in a bowl, combine, eggs, milk, whisk in 1/3 cup regular flour, add : 4 oz. shredded white cheddar cheese & 1 tbsp. chopped fresh sage leaves., spoon cooked onions evenly into dishes , then pour egg mixture over them. bake 20-25 minutes or till puffed & golden. remove & let stand 12 minutes. serve warm with fresh sage leaves to garnish.

brownie, butter, tb vegetable oil, sugar, vanilla extract, tb. cocoa powder, eggs, ground almond flour (i used red mills), baking powder, salt, cream cheese, egg, vanilla extract, in a small bowl, beat cream cheese until extremely smooth & add splenda, add the egg & vanilla extract: mix well. set aside.

cake, eggs, oil, hot tap water ( or brewed coffee for a mocha flavor ), sugar, flour, baking cocoa, ts baking soda, sour milk ( or buttermilk ), make sour milk : add 2 tsp vinegar to sweet milk (whole milk ) and let thicken 5 minutes ), cream, mocha whipped cream topping, which may be used for any cake or dessert - not a buttercream but can easily be made into 1 by adding butter!), chilled heavy cream, powdered sugar, baking cocoa, rum, instant coffee powder

soak overnight ., orange juice, raisins (golden ) or regular 15 oz, mixed candied fruits, sour apples (granny smith) - chopped fine, brandy and extra to sip while making this hahaha., rind of 2 lemons, bread crumbs, beef suet, chopped fine, flour, cinnamon, allspice, salt, mix the following ingredients and add to dry ingredients, sugar, molasses, eggs, add ., blances almonds, english walnut meats, coffee cans or small molds).

egg yolks, grs. sugar, grs. flour, grs. european cocoa, grs. baking powder, grs. salt, grs. corn syrup, grs. vanilla, grs. oil, egg whites, cream of tartar, grs. whipping cream, grs. cream cheese, grs. sugar, drops cinnamon concentrate, vegetal colors 1 or two drops of each, ganache, semi sweet chocolate, grs. milk or a little more if you want it lighter., grease and line paper in a baking sheet., preheat oven to 325 f., beat egg yolks and sugar very good., add dry ingredients ., add corn syrup, beat for 2 minutes, add oil , and continue beating., in another bowl beat egg whites till soft peaks appear and with soft round movements add the egg yolk mixture., pour into the baking sheet and bake for 16 min,. aprox., beat the cream cheese with the sugar and gradually add the whipping cream, divide the mixture in 6 and add a few drops of color to each 1., when the cake is done, cut long stripes and cover while preparing the colors., add some of the colored cream to each stripe., roll each stripe, and cut it in two., place the rolls on a plate , add chocolate ganache., add 1 more layer or rolls., add chocolate ganache and decorate ., i added lines of milk chocolate ganache and some m decorations, made with milk chocolate ., i added some silver powder (for fondant decoration) with a brush and finally add them to the cake and place the candles.

red lobster crab au gratin, butter, onion, minced, all-purpose flour, milk, scalded, salt, white pepper, sherry, crab meat, crackers, finely crumbled, cheddar cheese, finely grated, crumble crackers between waxed paper with a rolling pin. reserve just enough crumbs and cheese to top the casserole. melt 4 tbsp of the butter in a large heavy skillet. add onion and saut for about 5 minutes or until golden. slowly add flour, stirring constantly over low heat. when flour is blended, gradually add hot milk (scalded) and blend with a whip., continue stirring over low heat until the sauce begins to thicken. add salt, pepper, and sherry, and continue stirring in a bowl. mix crab meat, sauce, and the extra cracker crumbs and cheese. place in a lightly greased baking dish., sprinkle reserved cracker crumbs and cheese on the top of the casserole. dot the top with the remaining 4 tbsp butter., bake uncovered at 350f for about 15 minutes or until the top is golden brown.

marinated onions, lg vidalia onions, vegetable oil, white vinegar, tb sugar, ts salt, ts pepper, ts parsley flakes, ts oregano, ts garlic powder, onions 1/4 inch thick , separating rings. ingredients are more estimated than measured, add or subtract to your own individual taste. mix all ingredients in a container you can cover and shake, keep in the refrigerator. marinade at least 24 hours before serving. you can continue to add more onions to mixture as necessary for up to four additions. after that, drain, make new marinade and transfer onions., marinated onions, yellow onions, thinly sliced, extra virgin olive oil, champagne vinegar, kosher salt, freshly cracked pepper, lemon juice, chopped chives, rinse onions under cold water to reduce their sharpness. drain and place onions in medium bowl. toss onions with oil, vinegar, lemon juice, salt and pepper. marinate at room temperature for 15 minutes. stir in chives., marinated onions, dry white wine, white vinegar, water, oil, garlic, stems of parsley, sugar, salt, cayenne pepper, chopped basil, dijon mustard, pearl onions, peeled, chopped parsley, combine all ingredients except the pearl onions and chopped parsley. bring marinade ingredients to a boil., heat and pour over onions. cool. refrigerate for 48 hours., when ready to serve , sprinkle with chopped parsley.

dozen of good philly italian rolls , meaning they need to be long italian crunchy rolls. cubed and place in a large bowl, milk, eggs, saute in skillet, bacon , scoop out when fried leaving the fat,., add to the fat, onions cut up fine, celery , only the hearts inside from 1 should be enough, cut fine add to fat along with onion, opional , after onion and celery is soft add and chop in gizzards)

asparagus parmesan, fresh asparagus, boiling water with 1/2 tsp. salt, butter, black pepper, grated parmesan cheese, preheat oven to 350*. butter a 1 qt. shallow baking dish., in lg. skillet , add salt to 1/2 in. water and bring to boiling. add, asparagus spears; cover and boil just until tender (8 to 10 min.), drain. (or microwave in a small amount of water for just a minute or, two ), layer half the asparagus in baking dish ; dot with half the butter and, sprinkle with half the pepper. repeat layers. parmesan, cheese over top ., bake 5 min . or until hot.

carrot fritters, pealed and chopped carrots, onion chopped fine, water, eggs, flour, salt, paprika, chopped parsley (make it 1 tbsp if you re using dry parsley), salad oil, prepared mustard for dipping if desired., in a saucepan , combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth., beat egg whites until stiff but not dry. at this point you should have 3 different mixtures ., is the carrots and onions, is the egg yolks and simmering liquid, is the egg whites stiffly beaten, fold 1 and 2 into 3. add the parsley., heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.

chopped fresh broccoli, chopped red sweet onion (may add more), toasted ,choppe pecans (may add more), seedless grapes,cut in half (may add more), cooked,crumbles ,drained bacon, dressing, miracle whip, sugar, tablesp. apple cider vinegar

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

baked creamed corn, melt 1 stick butter, add 3 tbsp. flour, add 2 cups half and half, sugar, salt, pepper, add 2 lb. frozen (thawed) white or shoepeg corn, stir together corn and cream mixture. bake uncovered at 350 degrees for 1 hour., um um good (but not dietetic!)

cream 1 1/2 cups sugar with 3 eggs and add 1 cup wesson oil blended with 1 1/2 cups canned beets cut into small pieces, also add 2 squares melted chocolate., sift together 1 3/4 cup flour , 1 1/2 tsp baking soda, and 1/2 tsp. salt. add this to above along with 1 tsp vanilla, bake in 2 greased and floured layer plans in a 350 oven for 20 - 25 min. very good and moist., chocolate cream cheese frosting, softened butter, cream cheese, softened, sugar, unsweetened chocolate, melted, milk, vanilla

cream together, shortening, sugar, add : 1 can or jar poppy seed filling (usually solo brand it is bigger but we use baker brand as well but we like all we can get, cream in and add, yolks, 1 at a time, sour cream, vanilla, sift & add to above, flour, salt, baking soda, egg whites , whipped and fold under above cake mixture.

bunuelos (mexican fritters), bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon., all-purpose flour, granulated sugar, baking powder, salt, beaten eggs, milk, melted butter, vegetable oil for frying, cinnamon-sugar mixture, brown sugar syrup, powdered sugar for sprinkling (optional), whisk flour , sugar, baking powder and salt together in a bowl; set aside., in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tbsp more milk; be careful not to make dough sticky.), turn dough out onto a lightly floured surface and knead until very smooth., divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes., roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes., in large, deep skillet , heat about 2-inches of oil over medium-high heat or to 375*f (190*cup). fry dough, 1 or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm., makes about 1 1/2 to 2 dozen ., cinnamon-sugar mixture : combine 2 tsp ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos., brown sugar syrup : in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tbsp light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar