5516 knife faced lagasse Recipes

head butter lettuce, washed , spun dry and torn or cut into bite-size pieces, head red leaf lettuce, washed , spun dry and torn or cut into bite-size pieces, ranch dressing , recipe follows, croutons , recipe follows, grape tomatoes, cut in 1/2, ripe avocados, halved, pitted and flesh diced, bacon , cooked until crisp and crumbled, sour cream, mayonnaise, buttermilk, freshly chopped chives, freshly chopped italian parsley leaves, dried dill, salt, divided, freshly cracked black pepper, white vinegar, salt, plus more for sprinkling, freshly cracked black pepper, cayenne, paprika, dried parsley, dried basil, garlic paste, (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste), extra-virgin olive oil, cubed stale italian bread, cut into 3/4-inch cubes

butt ham (6-7 lb) - which has sat out of refrigerator for 30 minutes at least. you will want the chill off of the ham., glaze, maple syrup, dark brown sugar, orange juice, salt, jerk seasonings, dry mustard, dijon mustard, honey, cinnamon, garlic powder (not salt), red chili flakes, balsamic syrup (yes condensed balsamic vinegar - available at fine food stores or places like turcos and trader joe s), have any balsamic vinegar - use 2 tbsp balsamic vinegar instead ), duck sauce (or 5 packets of from your last time you went for chinese take out), worcestershire sauce, equipment needed, roasting pan , tin foil (optional for easier cleaning), bowl, spoon, knife, 1 working oven at 325, 1 lazy sunday afternoon with a crowd to feed.

watermelon, kitchen knife, waxed paper, pen or cil, toothpicks or tsp-pins, short pairing knife, damp cloth, paper towels, plastic wrap, masking tape

new potatoes or baby yukon gold potatoes, sour cream, butter, par cooked bacon , crisped in microwave and chopped (recommended: ready crisp), salt and pepper, store bought apple sauce, whole berry cranberry sauce, whole grain bread, butter, extra-virgin olive oil , 1 turn of the pan, maple sausage , bulk or removed from large link casing, onion, chopped, celery ribs, chopped, poultry seasoning, salt and pepper, chicken stock or turkey broth, butter, all-purpose flour, chicken stock or turkey broth, poultry seasoning, salt, a few grinds black pepper, turkey breast meat : roasted turkey breast or thick-cut deli turkey, whole grain bread, chopped flat-leaf parsley or chopped chives, for garnish

cheddar cheese, wheat crackers, tomatoes, halved, shredded carrot, orange, peeled and segmented

corn syrup, vanilla extract, ground nutmeg, eggs, beaten, granulated artificial sweetener, butter, all-purpose flour, recipe pastry for a 9 inch single crust pie, chopped apples

margarine or butter, marshmallows, vanilla extract (optional), rice krispies* cereal, prepared vanilla frosting, red cinnamon candies, marshmallows

original chewy caramels , unwrapped, original caramel chocolates milk , unwrapped, dark chocolate, popsicle sticks, granny smith apples, assorted candies and caramel corn, evaporated milk

hoagie buns, split, mayonnaise, prepared coarse-ground mustard, deli sliced roast beef, tomatoes, thinly sliced, red onion, thinly sliced, provolone cheese, salt and pepper to taste

carapelli extra virgin olive oil, divided, fresh lemon juice, garlic, minced, chopped fresh rosemary, divided, coarse sea salt or kosher salt, freshly ground black pepper, skinless, boneless chicken breast halves, rustic italian or sourdough bread, baby greens or field greens, fresh mozzarella cheese

sourdough bread, toasted, pesto sauce, eggplant, sliced, red bell pepper, sliced, red onion, sliced, tomatoes, sliced, sliced fresh mushrooms, mozzarella cheese, garlic, dried oregano, dried basil, salt and pepper to taste

italian bread, ripe tomato, leaves fresh basil, fresh mozzarella cheese, extra virgin olive oil, divided, balsamic vinegar, divided

bread, fully cooked luncheon meat (such as spam), grated, shredded cheddar cheese

garlic, minced, mayonnaise, thick slices of crusty bread, arugula, olive oil, fresh lemon juice, salt, freshly ground black pepper, eggs

fresh limes, garlic, lightly crushed with the side of a knife blade and quartered, peeled fresh ginger root (1 to 1 1/2-inch piece) and cut into 1/4-inch cubes, rice vinegar, soy sauce, scallions , sliced on the bias, cleaned swordfish, skin removed and cut into blocks, olive oil, salt and freshly ground black pepper, fiddleheads (new shoots of ostrich ferns), swirled in cold water and rubbed with your fingers to remove fuzzy covering, rice wine vinegar, garlic clove, lightly crushed with the side of a knife blade and quartered, dijon mustard, extra-virgin olive oil, salt and freshly ground black pepper, soy sauce, balsamic vinegar, extra-virgin olive oil, fresh basil leaves, ripe tomatoes , seeds removed and diced into 1/4-inch pieces, shallot cloves, diced small, scallions, white and tender green parts only, sliced on the diagonal into 1/2-inch pieces, salt (if needed) and freshly ground black pepper

baby eggplants, cut into 1/2-inch dice and tossed with lemon juice to prevent oxidation, zucchini, peeled and cut into 1/2-inch dice, garlic cloves, lightly crushed with the side of a knife blade and minced, red onion, minced, olive oil, salt and freshly ground black pepper, grapeseed oil, shallot, minced, orange juice, balsamic vinegar, mango, peeled , sliced away from the pit and cut into 1/4-inch dice, minced fresh parsley leaves, salt, ground black pepper, cornstarch made into a slurry with 1 tsp water, garbanzo beans, drained, garlic cloves, lightly crushed with the side of a knife blade and quartered, crushed red pepper, lemon, juiced, tahini, olive oil , preferably extra-virgin, grapeseed oil, cubes hard and firm tofu, sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4), melted butter, eggs, lightly beaten , for egg wash, sugar, ground cinnamon

beef marrow or knuckle bones, beef chuck, cut into 2 pieces, ginger , cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred, yellow onions, peeled and charred, fish sauce, rock sugar , or 3 tbsp sugar, whole star anise , lightly toasted in a dry pan, sea salt, dried 1/16 inch wide rice sticks, soaked, cooked and drained, beef sirloin, slightly frozen , then sliced paper-thin across the grain

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.