tag:blogger.com,1999:blog-77354040947921696642024-08-29T10:48:14.847-07:00Quick Simple Recipiesa-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7735404094792169664.post-76467142009375337762011-01-14T14:02:00.000-08:002011-01-14T14:02:33.620-08:00<span style="font-size: x-small;"> 　<br /> <b>Tuna- Olive Mousse</b>　<br /> 1 envelope unflavored gelatine<br /> 2 tablespoons lemon juice<br /> 2 cans(7oz) tuna,drained and flaked<br /> 3 tablespoons tarragon vinegar<br /> 1/2 cup mayonaise or cooked salad dressing<br /> 1 cup dairy sour cream<br /> 1/2 cup chopped pimento-stuffed olives<br /> Crisp salad greens<br /> Whole pimento stuffed olives<br /> 2 tomatoes, cut into wedges<br /> 　<br /> 　<br /> 1. Sprinkle gelatine over lemon juice combined with 1/4 cup cold water in small bowl; let stand 5 minutes to soften.<br /> 2.Set bowl in pan of boiling water; stir to dissolve gelatin<br /> 3.Combine tuna with vinegar, mayonaise,sour cream,chopped olives, and gelatine mixture;mix very well.<br /> 4.Turn mixture into a 4 to 4 1/2 cup ring mold. Refrigerate overnight.<br /> 5.To unmold;Run a small spatula around edge of mold.Invert onto serving platter: shake gently to release. If necessary,place a hot damp dish cloth over mold;shake to release.<br /> 6.Fill center of mold with greens and olives.<br /> Arrange tomato wedges around mold.<br /> Makes 6 Servings<br /> 　<br /> 　<br /> 　<br /> 　<br /> 　<br /> 　<br /> <b>Salmon Mousse</b>　<br /> 　<br /> 1 can (16 oz) red salmon<br /> 1/4 cup vinegar<br /> 1/4 cup dairy sour cream<br /> 1 tabelspoon prepared horseradish<br /> 1 envelope gelatine<br /> 1/4 cup lemon juice<br /> 1 teaspoon salt<br /> 1 teaspoon prepared mustard<br /> 1/2 cup heavy cream,whipped<br /> 　<br /> 　<br /> 1. Day before: Drain salmon;remove any bones and skin.<br /> 2. Turn salmon into medium bowl;break into small pieces, with fork.<br /> 3. In electric blender, at high speed,blend salmon with vinegar,one third at a time,1 1/2 minutes, to make a puree.<br /> 4. Turn into large bowl. Fold in sour cream and horseradish.<br /> 5. In measuring cup, sprinkle gelatine over lemon juice combined with 1/4 cup water. Let stand 5 minutes to soften.<br /> 6.Set in pan of boiling water, stirring to dissolve gelatine.<br /> 7.Gradually stir gelatine mixture into salmon mixture,along with salt and mustard.Fold in whipped cream just until well combined.<br /> 8.Turn into 6 (4oz) molds. Refrigerate,covered overnight,<br /> 9. Run a spatula around edge of molds; invert onto serving platter;unmold. Serve at once.<br /> <br /> Makes 6 Servings<br /> 　<br /> 　<br /> 　<br /> 　<br /> 　<br /> 　<br /> <b>Fish Mousse</b><br /> 2 1/2 cups water <br /> 2 envelopes unflavored gelatin<br /> 1 small onion,sliced<br /> 2 teaspoons salt<br /> 1/2 teaspoons peppercorns<br /> 1/2 teaspoon basil<br /> 1 16- ounce package frozen flounder,pollock,sole, or cod fillets<br /> 1/2 cup salad dressing or mayonaise<br /> 1 tablespoon lemon juice<br /> 1/4 teaspoon hot pepper sauce<br /> 1/2 cup heavy or whipping cream<br /> pitted olives and pimentos for garnish<br /> lettuce leaves<br /> lemon wedges<br /> 　<br /> 1. In 12- inch skillet,into water,sprinkle gelatin. Cook over low heat, stirring,until gelatinis dissolved.<br /> 2. Add onion,salt,peppercorns and basil; heat to boiling. Reduce heat to low; cover and simmer 5 minutes.<br /> 3. Add frozen fish fillets to skillet;heat to boiling. Reduce heat;simmer 15 minutes until fish flakes easily.<br /> with slotted spoon,remove fish from liquid,<br /> 4.Strain liquid into 4 cup measure, disgaurding onion and peppercorns.If needed add water to make 2 1/2 cups liquid. Add fish; cover; refrigerate until thickened.<br /> 5. In covered blender container,at medium speed,blend until smooth fish mixture,salad dressing,lemon juice and hot pepper sauce.<br /> 6.Pour mixture into large bowl. Whip cream; fold into mixture. Pour into 5 cup fish shaped mold; refrigerate until set, about 4 hours.<br /> 7. To serve;Unmold mousse by dipping mold into hot water for a few seconds.<br /> 8. Place flat platter over mold; invert both together and lift off mold.With sharp knife, finely slice olives and pimentos.<br /> 9. Arrange lettuce leaves and lemon wedges around fish mousse and garnish with sliced pitted olives and pimentos.<br /> 8 Appetizer or 4 Main-Dish Servings<br /> <script type="text/javascript"> </P><p> </P><p> </P><p> </P><p> </P><p> var _gaq = _gaq </P><p> </P><p> [];</P><p> </P><p> _gaq.push(['_setAccount', 'UA-19134455-1']);</P><p> </P><p> _gaq.push(['_trackPageview']);</P><p> </P><p> </P><p> </P><p> (function() {</P><p> </P><p> var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;</P><p> </P><p> ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';</P><p> </P><p> var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);</P><p> </P><p> })();</P><p> </P><p> </P><p> </P><p> </script>　 <br /> 　</span><div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-64581451525061617632010-12-18T20:39:00.001-08:002010-12-18T20:39:18.520-08:00Double Chocolate Decadence<br /> preheat oven to 350 degrees<br /> <br /> 2/3 cup whole almonds<br /> <br /> 1/4 teaspoon salt<br /> <br /> 3/4 cup sugar<br /> <br /> 1/3 cup unsweetened cocoa<br /> <br /> 2 eggs <br /> <br /> 2/3 cup chopped milk chocolate<br /> <br /> 1/2 cup butter <br /> <br /> 1 1/2 teaspoons baking powder<br /> <br /> 2 tablespoons Amaretto <br /> or Kahlua or <br /> double-strength coffee <br /> 2 cups plus 2 tablespoons<br /> unbleached or all purpose flour<br /> <br /> <br /> Place nuts in shallow pan and bake in oven for 8-10 minutes,or untill golden brown.<br /> Let cool. In a mixing bowl cream butter and sugar untill lightly fluffy. Beat in eggs and<br /> Amaretto , Kahula or coffee. In a bowl combine the flour,cocoa,baking powder and<br /> salt.Add to the creamed mixture,mixing untill blended.Cut nuts into halves or thirds.<br /> Fold in nuts and milk chocolate.Divide dough in half.On a greased and floured <br /> baking sheet pat out into two logs about 1/2 inch high,1 1/2 inches wide and 14<br /> inches long,spacing them atleast 2 inches apart.Bake in middle of oven for 25 minutes<br /> or untill lightly browned.Transfer from baking sheet to rack.Let cool fo 5 minutes.<br /> Place on cutting board.With serated knife slice diagonally on 45 degree angle about<br /> 1/2 inch thich.Place the slices upright on baking sheet 1/2 inch apart and return to oven<br /> for 8-10 minutes longer to dry slightly.Let cool on a rack.Store in tightly covered container.<br /> Makes about 3 1/2 -4 dozen biscotti.<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-35143561225053967812010-12-18T20:34:00.001-08:002010-12-18T20:34:49.180-08:00White Chocolate Macadamia Biscotti<br /> preheat oven to 325 degrees<br /> <br /> 1/2cup butter <br /> 1 teaspoon vanilla extract<br /> 3/4 cup sugar <br /> 2 tablespoons Amaretto<br /> 2eggs <br /> 1 1/2 teaspoon baking powder<br /> 1/4 teaspoon salt <br /> 2/3 cup white chocolate chips<br /> 2/3 cup macadamia nuts<br /> 2 cups plus 2 tablespoons <br /> unbleached or all purpose flour<br /> <br /> <br /> In mixing bowl cream butter and sugar untill light and fluffy.<br /> Beat in eggs,vanilla and Amaretto.In a bowl combine the flour,<br /> baking powder and salt.Add to the creamed mixture,mixing<br /> untill blended.Fold in nuts and white chocolate chips.Divide<br /> dough in half.On greased and floured baking sheet pat out<br /> into two logs about 1 1/2 inches wide and 14 inches long,<br /> spacing them at least 2 inches apart.Bake in middle of preheated<br /> oven for 25 minutes or untill lightly browned.Transfer from baking <br /> sheet to rack.Let cool 5 minutes.Place on a cutting board.With<br /> a serrated knife slice diagonally on a 45 degree angle about<br /> 1/2 inch thick.Place the slices upright on the baking sheet and <br /> return to oven for about 8 minutes longer to dry slightly.Let cool<br /> on rack.Store in tightly covered container.<br /> makes 3 1/2 to 4 dozen biscotti.<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-83063214248017909322010-12-18T20:32:00.001-08:002010-12-18T20:32:45.171-08:00Biscotti Toscani<br /> <br /> 1/2 cup whole almonds <br /> 1/3 cup butter<br /> 3/4 cup sugar <br /> 1 teaspoon vanilla extract<br /> 2 eggs <br /> 2 teaspoons almond extract<br /> 1/8 teaspoon nutmeg <br /> 2 1/4 cups all-purpose flour <br /> 1/4 teaspoon salt <br /> 2 teaspoons grated orange zest<br /> 1 1/2 teaspoons baking powder <br /> <br /> preheat oven to 325 degrees <br /> Place nuts in shallow pan and bake 8- 10 minutes,untill golden brown.Let<br /> cool.In mixing bowl cream butter and sugar untill light and fluffy.Beat in eggs,<br /> vanilla,almond extract and orange zest.In a bowl combine flour,baking powder,<br /> nutmeg and salt.Add to the creamed mixture,mixing untill blended.Cut almonds<br /> into halves or thirds and fold in.Divide dough in half. Place on greased and floured<br /> baking sheet and form into two logs about 1/2 inch thick,1 1/2 inches wide and<br /> 12 inches long, spacing them at least 2 inches apart.Bake in the middle of preheated<br /> oven for 25 minutes or untill a light golden brown.Transfer from baking sheet to rack.<br /> Let cool 5 minutes.Place on a cutting board.With a serrated knife slice diagonally at<br /> 45 degree angle about 1/2 inch thick.Lay the slices flat on baking sheet and return to<br /> oven for 10 minutes,turning over once,to dry slightly.Let cool on rack.Store in a tightly<br /> covered container.<br /> makes about 3 1/2 dozen biscotti.<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-24614675664112181022010-12-18T20:31:00.001-08:002010-12-18T20:31:21.459-08:00Biscotti <br /> Baking biscotti at home is easy and quick. You will need a bowl<br /> a spoon,or a mixer,and a baking sheet.It only takes 15 minutes <br /> to mix the dough and shape logs and just another minute to cut<br /> them diagonally at 45-degree angle for the second baking to<br /> dry them further.These will keep for weeks in a decorative tin.<br /> For the best results measure ingredients accurately use <br /> lightly salted butter- can use unsalted butter. Mix just untill dough <br /> clings together; do not overwork the dough.Use clean lightly floured <br /> hands to shape dough into logs.If hands get sticky re-flour them. <br /> The dough is sticky.Line baking sheet with parchment paper for easy<br /> clean up and removal.Use serrated knife fo slicing. Chocolate is listed<br /> by weight.For dry measure equivalent, 3 ounces chopped chocolate <br /> equals 1/2 cup,or 4 ounces chopped chocolate equals 2/3 cup chocolate.<br /> Chocolate melts at 98.6 degrees,so heat over simmering,not boiling <br /> water. Avoid steam, moisture causes chocolate to sieve or cling to <br /> together. Every oven variesand bakes differently.Check for signs of<br /> doneness prior to suggested bakingtime.Let baked logs cool a few <br /> minutes before slicing diagonally. Use cutting board with firm decisive<br /> strokes to prevent crumbling.Return sliced cookies to oven lying cut<br /> side down if a crispy surface is desired or standing upright for simply<br /> drying the cookie,especially if it contains clocolate or dried fruit.Let <br /> cool completly on the pan or rack then store in a tightly closed container.<br /> Chocolate frostedcookies should stand at room temperature to firm up.<br /> Refrigerating them will cause chocolate to turn grayish white in color.<br /> If cookies are overly dry,place in paper bag and let sit at room temperature<br /> to age for a few days so they may absorb moisture from the air and soften.<br /> Cookies can be tightly wrapped in freezer paper and a plastic bag<br /> and frozen, should be eaten within a month for best flavor.You may reheat <br /> in 300 degree oven for 10-15 minutes to freshen flavor.<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-79304748168990027742010-12-18T20:29:00.001-08:002010-12-18T20:29:34.110-08:00Cinnamon Sugar Pecans<br /> <br /> preheat oven to 300<br /> <br /> 1 lb. pecan halves <br /> 1 cup sugar<br /> 2 egg whites <br /> 1 teaspoon salt<br /> 1 tablespoon water <br /> 1 1/2 teaspoon cinnamon<br /> <br /> <br /> Place egg whites in large bowl and beat with electric mixer untill<br /> frothy but not stiff.Add pecans and stir untill well coated.Combine<br /> sugar,salt and cinnamon.Sprinkle over pecans and mix well.<br /> Spread pecans on sprayed baking sheet.Bake 45 minutes at<br /> 300 untill crisp.Turn and stir every 10 minutes.Cool 1 hour Enjoy<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-27945376384858284602010-12-18T20:27:00.001-08:002010-12-18T20:27:46.817-08:00Cinnamon Spice Nuts<br /> <br /> 2 sticks butter (do not substitute) <br /> 3 cups powered sugar<br /> 1 tablespoon corn syrup <br /> 2 tablespoon nutmeg<br /> 2 cup pecan halves <br /> 2 tablespoons cinnamon<br /> 2 cups walnut halves <br /> 2 teaspoon dried orange peel(optional)<br /> <br /> <br /> Melt butter with corn syrup in large skillet over very<br /> low heat.Add nuts.Cook 10 minutes,stirring<br /> constantly.Mix sugar and spices in large bowl.<br /> Drain nuts on paper towels.Add nuts to sugar<br /> mixture and stir to coat well.Place nuts in colander<br /> over sink to shake off excess sugar.Spread <br /> on paper towels and allow to cool.<br /> (Almonds are also a nice addition to this.)<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-75219275663765596912010-12-18T20:23:00.001-08:002010-12-18T20:23:50.670-08:00Minted Walnuts<br /> <br /> 1 cup sugar <br /> 6 large marshmallows<br /> 1/4 teaspoon salt <br /> 1/4 teaspoon peppermint extract<br /> 2 1/2 cups walnut halves <br /> 1 tablespoon light corn syrup<br /> <br /> <br /> 1.Combine sugar,salt,corn syrup, and 1/3 cup water in medium saucepan;cook over<br /> <br /> medium heat,stirring constantly,untill sugar is dissolved.<br /> <br /> 2. Continue cooking,without stirring to 285F on candy thermometer,or untill a little<br /> <br /> in cold water will form a soft ball.<br /> <br /> 3. Remove from heat.Add marshmallows; stir untill melted. Add peppermint extract<br /> <br /> and walnuts;stir gently untill mixture becomes creamy.<br /> <br /> 4. Turn onto waxed paper; with fork, seperate walnuts.Let dry.<br /> <br /> Makes about one pound<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-7843949651811801892010-12-18T20:15:00.001-08:002010-12-18T20:15:00.487-08:00Christmas Cranberry Orange Sundaes<br /> <br /> <br /> <br /> 1 cup sugar <br /> 3 tablespoons light corn syrup<br /> 2 cups fresh cranberries <br /> 2 tablespoons cointreau<br /> 1 tablespoon grated orange peel <br /> 1/2 cup broken walnuts<br /> 1 quart vanilla ice cream<br /> <br /> <br /> <br /> 1. In medium saucepan, combine sugar and 1 cup water; heat; stirring, to disolve sugar<br /> <br /> 2. Bring to boiling;boil, uncovered, and without stirring 10 minutes,or untill syrup thickens<br /> slightly.<br /> <br /> 3. Wash and drain cranberries, removing any stems.<br /> <br /> 4.Add cranberries,orange peel and walnuts to sugar syrup. Cook gently untill cranberries<br /> begin to burst-about 5 minutes.<br /> <br /> 5.Remove from heat; stir in corn syrup and contreau.Refrigerate.Serve cold over ice cream.<br /> <br /> Makes 6-8 servings- ENJOY<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-7735404094792169664.post-15504706232516903022010-12-18T20:01:00.001-08:002010-12-18T20:01:43.638-08:00Ice Cream Yule Log<br /> <br /> 1 quart cylinder vanilla ice cream <br /> <br /> 6 tablespoons sugar<br /> <br /> 2 tablespoons unsweetened cocoa<br /> <br /> 1 cup heavy cream<br /> <br /> 1/2 teaspoon vanilla extract<br /> <br /> 3 small red gumdrops,cut up<br /> <br /> 9 leaf-shaped green gumdrops<br /> <br /> <br /> <br /> 1. Carefully remove ice cream, in one block, from container,<br /> keeping as much of original shape as possible.<br /> <br /> 2.Place ice cream on large, chilled serving platter; freeze <br /> 15 minutes.<br /> <br /> 3.Combine sugar with cocoa. Whip cream, with sugar - cocoa<br /> mixture and vanilla, untill just stiff. Use to frost top and side of <br /> ice cream,rounding side to emphasize log shape.<br /> <br /> 4. With sugared fingers, roll cut-up red gumdrops into tiny balls.<br /> Decorate top of log with gumdrop balls and leaves,to resemble holly.<br /> <br /> 5. Store in freezer untill ready to serve.(If longer than overnight, <br /> wrap in foil next day)<br /> <br /> Makes 6 to 8 servings<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "ca-pub-0274265645838108"; /* poetry */ google_ad_slot = "5195376748"; google_ad_width = 728; google_ad_height = 90; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0