Prep Time: 5 minutes
Ingredients:
1 cup maple syrup (Grade B)
3/4 cup butter
Preparation:
Using a heavy-bottomed saucepan over low heat, heat maple syrup until 234 degrees Fahrenheit(soft ball stage on a candy thermometer).
Stir in butter.
Pour mixture into a deep bowl and beat with electric mixer until thick and creamy, about 4 minutes. ( the longer the better)
Keep stored in glass container in the refrigerator.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Mama Neely's "Sock It To Me" Cake
- Prep Time:
- 10 min
- Inactive Prep Time:
- 25 min
- Cook Time:
- 30 min
- Level:
- Easy
- Serves:
- 8 servings
Ingredients
Filling:
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans
Glaze:
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice
Cake:
- 1 package golden cake mix
- 4 large eggs
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
For filling:
Directions
For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
For cake:
Preheat oven to 375 degrees F.
Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
For glaze:
Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.
STRAWBERRY PRETZEL JELLO SALAD
3 CUPS CRUSHED PRETZELS
3/4 CUP MELTED BUTTER
3 TBSP. SUGAR
1(8OZ.) PKG. CREAM CHEESE
1 LG. COOL WHIP
1 LG. STRAWBERRY JELLO(6OZ.)
2CUPS BOILING WATER
2 (10OZ.) PKGS. FROZEN STRAWBERRIES, THAWED AND SLICED
MIX PRETZELS,BUTTER,SUGAR.AND PAT INTO 9X13 PAN. BAKE AT 375 FOR 8 MINUTES.COOL
MIX SUGAR AND CREAM CHEESE, THEN ADD COOL WHIP. SPREAD OVER CRUST AND PUT IN REFRIGERATOR. COMBINE STRAWBERRY JELLO, WATER AND STRAWBERRIES: CHILL UNTIL LIVERY. ABOUT 10MINS. POUR OVER CREAM CHEESE. REFRIGERATE UNTIL FIRM
3/4 CUP MELTED BUTTER
3 TBSP. SUGAR
1(8OZ.) PKG. CREAM CHEESE
1 LG. COOL WHIP
1 LG. STRAWBERRY JELLO(6OZ.)
2CUPS BOILING WATER
2 (10OZ.) PKGS. FROZEN STRAWBERRIES, THAWED AND SLICED
MIX PRETZELS,BUTTER,SUGAR.AND PAT INTO 9X13 PAN. BAKE AT 375 FOR 8 MINUTES.COOL
MIX SUGAR AND CREAM CHEESE, THEN ADD COOL WHIP. SPREAD OVER CRUST AND PUT IN REFRIGERATOR. COMBINE STRAWBERRY JELLO, WATER AND STRAWBERRIES: CHILL UNTIL LIVERY. ABOUT 10MINS. POUR OVER CREAM CHEESE. REFRIGERATE UNTIL FIRM
Hamburger Dip
1lb. hamburger
4 0z. velveeta cheese
i can rotel tomatoes (10 oz.)
brown hamburger and drain. add cheese. melt cheese add rotel. serve with tostios chips. refrigerate left overs
4 0z. velveeta cheese
i can rotel tomatoes (10 oz.)
brown hamburger and drain. add cheese. melt cheese add rotel. serve with tostios chips. refrigerate left overs
Hashbrown Casserole
1 BAG OF HASHBROWNS(NOT SHREDDED KIND)
1 ONION
1 STICK BUTTER
1 CAN CREAM OF CHICKEN OR MUSHROOM SOUP
2 CUPS SHREDDED CHEDDAR CHEESE
1 (8OZ) SOUR CREAM
2 CUPS OF CUBED HAM(OPTIONAL)
MIX HASHBROWNS, SOUR CREAM, AND 1 CUP OF CHEESE AND SOUP IN A BOWL.SATUEE' ONION IN THE BUTTER. POUR ONION AND BUTTER IN BOWL AND MIX ALL TOGETHER. ADD HAM. BAKE FOR 1 TO 1 1/2 HOURS. LAST 5 MINS ADD REMAINING CHEESE ON TOP AND MELT. THIS IS BETTER THE LONGER IT SITS IN THE FRIGE. ALWAYS BETTER THE NEXT DAY
1 ONION
1 STICK BUTTER
1 CAN CREAM OF CHICKEN OR MUSHROOM SOUP
2 CUPS SHREDDED CHEDDAR CHEESE
1 (8OZ) SOUR CREAM
2 CUPS OF CUBED HAM(OPTIONAL)
MIX HASHBROWNS, SOUR CREAM, AND 1 CUP OF CHEESE AND SOUP IN A BOWL.SATUEE' ONION IN THE BUTTER. POUR ONION AND BUTTER IN BOWL AND MIX ALL TOGETHER. ADD HAM. BAKE FOR 1 TO 1 1/2 HOURS. LAST 5 MINS ADD REMAINING CHEESE ON TOP AND MELT. THIS IS BETTER THE LONGER IT SITS IN THE FRIGE. ALWAYS BETTER THE NEXT DAY
Easy Peach Cobbler
1 STICK BUTTER
1 CUP SUGAR
3/4 CUP SELF RISING FLOUR
3/4 CUP MILK
1LG. CAN SLICED PEACHES ( or any canned fruit)
9x9 SQUARE PAN
MIX FLOUR, SUGAR, AND MILK. POUR OVER BUTTER WHICH HAS BEEN MELTED IN BAKING DISH. ADD PEACHES AND BAKE AT 350 FOR 35-40 MINUTES. UNTIL BROWN ON TOP
WHEN YOU DO THIS DON'T MIX WHEN YOU PUT IN BAKING DISH AND YES THE PEACHES WILL BE ON TOP BUT DONT FRET CAUSE IT WILL COVER ITSELF.
1 CUP SUGAR
3/4 CUP SELF RISING FLOUR
3/4 CUP MILK
1LG. CAN SLICED PEACHES ( or any canned fruit)
9x9 SQUARE PAN
MIX FLOUR, SUGAR, AND MILK. POUR OVER BUTTER WHICH HAS BEEN MELTED IN BAKING DISH. ADD PEACHES AND BAKE AT 350 FOR 35-40 MINUTES. UNTIL BROWN ON TOP
WHEN YOU DO THIS DON'T MIX WHEN YOU PUT IN BAKING DISH AND YES THE PEACHES WILL BE ON TOP BUT DONT FRET CAUSE IT WILL COVER ITSELF.
HAM AND DILL PICKLE ROLL UPS
1 JAR DILL PICKLES
1 CONTAINER SPREADABLE CREAM CHEESE
1 PACK OF HAM
PATS PICKLES DRY
PAT HAM DRY
LAY HAM DOWN SPREAD WITH CREAM CHEESE. PUT PICKLE ON TOP ROLL UP AND SLICE. LAYER IN A BOWL WITH PAPER TOWELS BETWEEN LAYERS. REFRIGERATE. MMMMMMMMM GOOD
1 CONTAINER SPREADABLE CREAM CHEESE
1 PACK OF HAM
PATS PICKLES DRY
PAT HAM DRY
LAY HAM DOWN SPREAD WITH CREAM CHEESE. PUT PICKLE ON TOP ROLL UP AND SLICE. LAYER IN A BOWL WITH PAPER TOWELS BETWEEN LAYERS. REFRIGERATE. MMMMMMMMM GOOD
Chicken Bellisimo by Tutta Pasta
Good Day Cafe
Updated: Thursday, 04 Mar 2010, 10:43 AM EST
Published : Thursday, 04 Mar 2010, 9:39 AM EST
Published : Thursday, 04 Mar 2010, 9:39 AM EST
MYFOXNY.COM - Actor Danny Aiello and the owner of Tutta Pasta restaurant in Hoboken, New Jersey, stepped into the Good Day Cafe on Thursday to prepare Chicken Bellisimo.
Recipe for Chicken Bellisimo by Tutta Pasta
200 Washington Street, Hoboken, NJ, 201-792-9603
Chicken Bellisimo by Tutta Pasta
Good Day Cafe
Updated: Thursday, 04 Mar 2010, 10:43 AM EST
Published : Thursday, 04 Mar 2010, 9:39 AM EST
MYFOXNY.COM - Actor Danny Aiello and the owner of Tutta Pasta restaurant in Hoboken, New Jersey, stepped into the Good Day Cafe on Thursday to prepare Chicken Bellisimo.
Recipe for Chicken Bellisimo by Tutta Pasta
200 Washington Street, Hoboken, NJ, 201-792-9603
Egg Batter
(4) eggs
1/2 tbls parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Flour
4 oz oil
(2) 6oz chicken breast fillet
1/2 oz diced onion
4 oz marsala wine
1 1/2 oz butter
8 oz chicken broth
4 slices tomatoes
4 pieces of asparagus
(2) 1oz slices mozzarella
1/2 teaspoon salt
1/2 teaspoon black ground pepper
Preparations:
Beat eggs with salt and pepper. Dredge chicken in flour, then dip in egg mixture and again in flour. Heat enough oil to coat bottom of skillet over medium heat. Cook chicken 4-5 minutes each side until golden brown. Meantime using another skillet coat bottom of skillet with oil, diced onions heat until golden brown. Add chicken fillets, Marsala wine, chicken broth, butter, salt & pepper. Cook medium low flame for 5-6 minutes (until reduced creamy) sauce. Add two slices of tomatoes, two pieces of asparagus, one slice of mozzarella cheese on top for each fillet. Place in oven at 450 degrees for 12 minutes.
Good Day Cafe
Updated: Thursday, 04 Mar 2010, 10:43 AM EST
Published : Thursday, 04 Mar 2010, 9:39 AM EST
MYFOXNY.COM - Actor Danny Aiello and the owner of Tutta Pasta restaurant in Hoboken, New Jersey, stepped into the Good Day Cafe on Thursday to prepare Chicken Bellisimo.
Recipe for Chicken Bellisimo by Tutta Pasta
200 Washington Street, Hoboken, NJ, 201-792-9603
Egg Batter
(4) eggs
1/2 tbls parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Flour
4 oz oil
(2) 6oz chicken breast fillet
1/2 oz diced onion
4 oz marsala wine
1 1/2 oz butter
8 oz chicken broth
4 slices tomatoes
4 pieces of asparagus
(2) 1oz slices mozzarella
1/2 teaspoon salt
1/2 teaspoon black ground pepper
Preparations:
Beat eggs with salt and pepper. Dredge chicken in flour, then dip in egg mixture and again in flour. Heat enough oil to coat bottom of skillet over medium heat. Cook chicken 4-5 minutes each side until golden brown. Meantime using another skillet coat bottom of skillet with oil, diced onions heat until golden brown. Add chicken fillets, Marsala wine, chicken broth, butter, salt & pepper. Cook medium low flame for 5-6 minutes (until reduced creamy) sauce. Add two slices of tomatoes, two pieces of asparagus, one slice of mozzarella cheese on top for each fillet. Place in oven at 450 degrees for 12 minutes.
Best Crab Cakes Ever
1 1lb can - Jumbo lump crab meat
Fold in gently (so you don't break the crab meat) the following::
1/2 tsp - Old Bay seasoning
1/2 cup - mayonnaise
1 pkg - Old Bay Crabcake Classic (seafood section in store)
make 4 crabcakes
put on pan
broil until light golden brown on top
Oven-Crispy French Fries with Paprika-Parmesan Salt
Oven-Crispy French Fries with Paprika-Parmesan Salt
Not Just for Burgers
From the Kitchen of Emeril Lagasse
Servings: 4-6
Difficulty: Easy
Cook Time: 30-60 min
You think fries, you think burgers. These fries are perfect with
chicken, steak and salmon, too.
Ingredients
2 large baking potatoes (about 11/2 pounds), scrubbed well
1/4 cup olive oil
1 tablespoon Emeril's Original Essence (CLICK HERE for recipe) or
Creole Seasoning (CLICK HERE for recipe)
3/4 teaspoon salt
1/4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Directions
Preheat the oven to 425°F.
Pat the potatoes dry and cut them lengthwise into 1 /2-inch-thick
slices. Turn each side flat and slice again lengthwise into even
1 /2-inch-thick fries.
Place the potatoes in a mixing bowl and add the olive oil,
Essence, and 1 /4 teaspoon of the salt. Toss well to combine.
Then transfer the fries to a large baking sheet and arrange them
in one even layer so that they are not touching.
Roast, scraping the potatoes from the baking sheet with a metal
spatula and turning them over halfway through, until golden brown
and crispy, 30 minutes.
While the potatoes are cooking, combine the cheese, paprika,
garlic powder, onion powder, and the remaining 1 /2 teaspoon salt
in a small bowl and stir to blend.
Not Just for Burgers
From the Kitchen of Emeril Lagasse
Servings: 4-6
Difficulty: Easy
Cook Time: 30-60 min
You think fries, you think burgers. These fries are perfect with
chicken, steak and salmon, too.
Ingredients
2 large baking potatoes (about 11/2 pounds), scrubbed well
1/4 cup olive oil
1 tablespoon Emeril's Original Essence (CLICK HERE for recipe) or
Creole Seasoning (CLICK HERE for recipe)
3/4 teaspoon salt
1/4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Directions
Preheat the oven to 425°F.
Pat the potatoes dry and cut them lengthwise into 1 /2-inch-thick
slices. Turn each side flat and slice again lengthwise into even
1 /2-inch-thick fries.
Place the potatoes in a mixing bowl and add the olive oil,
Essence, and 1 /4 teaspoon of the salt. Toss well to combine.
Then transfer the fries to a large baking sheet and arrange them
in one even layer so that they are not touching.
Roast, scraping the potatoes from the baking sheet with a metal
spatula and turning them over halfway through, until golden brown
and crispy, 30 minutes.
While the potatoes are cooking, combine the cheese, paprika,
garlic powder, onion powder, and the remaining 1 /2 teaspoon salt
in a small bowl and stir to blend.
Sautéed Chicken Breasts with Dijon Herb Sauce
Sautéed Chicken Breasts with Dijon Herb Sauce
Make This Romantic Chicken Dinner in Just 20 Minutes
From the Kitchen of Emeril Lagasse
Servings: 4
Difficulty: Easy
Cook Time: 1-30 min
Emeril calls this, "plate-lickin' good." Make this 20 minute
chicken dish and see for yourself!
Ingredients
Four 6- to 8-ounce boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons olive oil
2 tablespoons chopped shallot
1 cup dry white wine
1 tablespoon Dijon mustard
1/2 cup heavy cream
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
Directions
Season the chicken on both sides with the salt and white pepper.
Heat the olive oil in a 12-inch sauté pan over medium-high heat.
Place the chicken in the pan, and cook until golden, about 4
minutes per side.
Increase the heat to high, add the shallot and white wine, and
cook for 4 minutes. Remove the chicken and set it aside on a
serving plate.
Whisk the mustard and heavy cream into the pan, and bring the
sauce to a boil. Then reduce the heat to medium and simmer for 2
minutes, until thickened and bubbly.
Add the tarragon and parsley, and remove from the heat. Spoon the
sauce over the chicken, and serve immediately.
Prep time: 6 minutes
Make This Romantic Chicken Dinner in Just 20 Minutes
From the Kitchen of Emeril Lagasse
Servings: 4
Difficulty: Easy
Cook Time: 1-30 min
Emeril calls this, "plate-lickin' good." Make this 20 minute
chicken dish and see for yourself!
Ingredients
Four 6- to 8-ounce boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons olive oil
2 tablespoons chopped shallot
1 cup dry white wine
1 tablespoon Dijon mustard
1/2 cup heavy cream
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
Directions
Season the chicken on both sides with the salt and white pepper.
Heat the olive oil in a 12-inch sauté pan over medium-high heat.
Place the chicken in the pan, and cook until golden, about 4
minutes per side.
Increase the heat to high, add the shallot and white wine, and
cook for 4 minutes. Remove the chicken and set it aside on a
serving plate.
Whisk the mustard and heavy cream into the pan, and bring the
sauce to a boil. Then reduce the heat to medium and simmer for 2
minutes, until thickened and bubbly.
Add the tarragon and parsley, and remove from the heat. Spoon the
sauce over the chicken, and serve immediately.
Prep time: 6 minutes
Gravy (sauce) for Pasta
Gravy ( eh Sauce )
4 cans of puree - to each 1 and 1/2 cans of water
2 sm cans of paste - to each 1 can of water
stir all together in large pot
season to taste with :
salt
pepper
parsley
basil (fresh is best)
garlic powder
grated cheese
bring to boil - lower heat to simmer for approximately 4 hours
bon appetite !
Spinach and Sun-Dried Tomato Pasta
4 Servings
Ingredients
1 cup vegetable broth (or chicken)
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese
Directions
1.In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2.Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3.Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
4.In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.
Ingredients
1 cup vegetable broth (or chicken)
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese
Directions
1.In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2.Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3.Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
4.In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.
Cheese Cake
Ingredients:
Cake
2 - 8 oz cream cheese
1 - 16 oz sour cream
5 - eggs seperated
1 cup sugar
1 tsp vannilla
1 tsp lemon
Crust
8 Zweiback cookies
1 tbsp butter
Crush Zweiback cookies into crumbs. Melt butter and mix. Grease a 9" spring pan. Spread crumbs evenly in the bottom.
In a large bowl cream 2 pkgs of cream cheese and sugar. Mix in egg yolks one at a time. Add sour cream, vanilla, lemon juice and beat till smooth and creamy.
In a seperate bowl beat egg whites till stiff and forms peaks. Fold the egg whites into the batter. Pour into pan.
Preheat oven to 350. When oven is heat reduce heat to 325 and place cake in ontop of a 9" pie tin filled with water. (or place a pan of water on the lower rack)
Bake 1 hour and 15 minutes then start lowering the heat 25 degress every 10-15 minutes. Once you hit 200 degrees turn the oven off and leave the cake in for 1 hour. Then open the door and let cool to room temp. DO NOT OPEN THE DOOR BEFORE IT IS DONE.
Cake
2 - 8 oz cream cheese
1 - 16 oz sour cream
5 - eggs seperated
1 cup sugar
1 tsp vannilla
1 tsp lemon
Crust
8 Zweiback cookies
1 tbsp butter
Crush Zweiback cookies into crumbs. Melt butter and mix. Grease a 9" spring pan. Spread crumbs evenly in the bottom.
In a large bowl cream 2 pkgs of cream cheese and sugar. Mix in egg yolks one at a time. Add sour cream, vanilla, lemon juice and beat till smooth and creamy.
In a seperate bowl beat egg whites till stiff and forms peaks. Fold the egg whites into the batter. Pour into pan.
Preheat oven to 350. When oven is heat reduce heat to 325 and place cake in ontop of a 9" pie tin filled with water. (or place a pan of water on the lower rack)
Bake 1 hour and 15 minutes then start lowering the heat 25 degress every 10-15 minutes. Once you hit 200 degrees turn the oven off and leave the cake in for 1 hour. Then open the door and let cool to room temp. DO NOT OPEN THE DOOR BEFORE IT IS DONE.