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Quick Vegetable Stock

Soups No Comments »
Ingredients  
3 each carrots, large  
1 each turnip, large  
2 each celery, stalks  
2 each onions, large  
2 tablespoon butter  
3 qt water  
2 teaspoon salt  
6 each parsley, large sprigs  
1/2 each bay leaf  
1 teaspoon thyme, leaves  
       
Directions:
Quick Vegetable Stock RecipeScrub and coarsley chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8 quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).
Add water, salt, parsley, bay leaf, and thyme leaves.
Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
Strain and discard vegetables.
Makes 2 1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs.
You can freeze extra stock for future use.

Raspberry Chocolate Truffle Pie - recipe

Baked Goods No Comments »
15 ounce pkg.
Pillsbury All-Ready Pie Crusts

1 teaspoon flourRaspberry Chocolate Truffle Pie - recipe

Sauce: 4 cups frozen raspberries — without syrup

-thawed 3/4 cup sugar

1/4 teaspoon cream of tartar

Filling: 1/2 cup sweetened condensed milk

2/3 cup whipping cream

5 ounces semi-sweet chocolate — (5 squares)melted

2 egg yolks

2 tablespoons raspberry-flavored liqueur — * see below

2 tablespoons amaretto — ** see below

Topping: 1 1/3 cups whipping cream

2 tablespoons confectioner’s sugar

1/2 teaspoon vanilla

chocolate curls — if desired whole raspberries — if desired

Heat oven to 450 F.
Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust for later use.
Bake at 450 F.
for 9-11 minutes or until light golden brown.
Cool completely.
To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree.
Discard seeds.
In small saucepan, combine sugar and cream of tartar; blend well.
Stir in puree; mix well.
Over medium heat, bring mixture to a boil.
Boil for 3 minutes, stirring constantly. Cover; refrigerate.
In medium heavy saucepan, combine condensed milk and 2/3 cup whipping cream; blend well.
Over Medium heat, bring mixture to a boil.
Remove from heat; cool 5 minutes.
In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5-10 seconds.
***Add egg yolks; process 5 seconds.
Add raspberry- flavored liqueur and amaretto; process 5 seconds.
Pour blended mixture into large bowl; set over ice.
Stir for 5 to 7 minutes or until mixture is cool.
Beat mixture on Highest speed for 2-3 minutes or until soft peaks form.
Pour into cooled baked crust.
Refrigerate about 1 hour or until firm.
In small bowl, beat 1 1/3 cup whipping cream until soft peaks form. Add confectioner’s sugar and vanilla; beat until stiff peaks form. Spread over cooled filling.
Garnish with chocolate curls and whole raspberris, if desired.
Refrigerate until serving time.
Remove from refrigerator 1 hour before serving.
Serve with raspberry sauce. Store in refrigerator.
Makes 10-12 servings.
* One tsp.
raspberry extract plus enough water to measure 2 tablespoon mabe be substitute for raspberry liqueur.
** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto.
*** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds.
Ad egg yolks; beat 15 seconds.
Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth.
Contine as above.
Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g fat, 100 mg cholesterol, 140 mg sodium Pillsbury Classic Cookbook, #86, p.
78 (33rd Bake-Off) Submitted by Carol Hind, Madison, Wisconsin MC formatting by bobbi744@acd.net ICQ#2099532

Salted Eggs - Recipe

Appetizers No Comments »
1 1/2 c Rock saltSalted Eggs Recipe4 c Fresh water

12 Fresh eggs, preferably duck

-eggs Bring water and rock salt to a boil; cool.
Place eggs in a crock or glass jar.
Pour salt-water mixture over eggs to cover. Cover crock and let stand in a cool place (not refrigerator) for three weeks.
Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.
Yolks should be a bright yellow-orange color and quite firm.
The white should be slightly cloudy and still runny.
Eggs without a firm yolk should be discarded.
To hard cook, cover with fresh cold water and simmer for 20 minutes.
Shell an quarter.
Serve with hot rice or congee.
NOTE: Salted duck eggs may be purchased in mud-pack form or in brine in Oriental markets.
If in mud pack, scrape off mud, wash well and proceed with recipe.
From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.
Posted by Stephen Ceideburg September 7 1990.

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