Oh recipes! I am always looking for stuff like that. How about a really good vanilla bean cheesecake recipe? My aunt makes this and she won't give up the recipe! It makes her feel special that everyone loves it and no one else can make it. If I could make it, I'd be soooo happy!
xxoo natalie xxoo
That recipe will do! :) Thank you for offering it to me! I will check back tomorrow for it..........
Picker ...i have several Jewish recipes too, if you are interested. I had this old lady few months ago who had a huge collection of recipes and she asked me to file them in Words for her. Easy money for me and lots of new recipes in my possess now.
She loved the Middle Europe cuisine too.
Just ask and i will pass it to anybody interested...plus i can share my very regional Italian recipes...
Daily...yes, better watch your hubby....lol.....wonder what he did wrong...
For the Slow Cooker~
One corned beef brisket (toss out the season packet).
Half a head of cabbage(Cut into sixteenths)
Six large potatoes (Peeled and quartered)
One small onion (Cut into eighths)
Toss it all in the pot, add water to just cover. Put on the lid, place on slow and leave it alone for eight hours.
MMMMmmmmmm Corned beef and cabbage with potatoes.
OR
Toss a whole chicken in the pot, water to cover. Place on slow and leave for the day. Sift with slotted spoon to removed skin and bones when you get home. Chicken will literally fall away from the stirring motion.
Once you have meat and chicken stock, add:
One can cream of Celery
A healthy dash of garlic powder
One can Cream of Mushroom
One twelve ounce package frozen brocoli
One twelve ounce package frozen Cauliflower
Turn temp to high for one hour (Take a shower, relax, play with the kiddies).
Chicken stew ready for consumption and oh my is it good.
The Junior's Way - Most brisket recipes ask you to boil the meat in a pot of water. Junior's does it differently: The chef roasts the brisket in an open pan. He starts the roasting with enough water in the pan to come about two-thirds up the sides of the beef. As the drippings begin simmering, he bastes the meat with the drippings several times during cooking. The brisket comes out very tender, but with a roasted flavor. "Always slice the meat on the diagonal - it's guaranteed to be tender and juicy."
Makes 6 to 8 Generous Servings
Makes 4 Cups Delicious Gravy
1 fresh brisket of beef, first cut (about 5 pounds)
2 tablespoons salt
1 teaspoon ground white pepper
2 cups chopped carrots
6 large garlic cloves, minced
For the Delicious Gravy
3 tablespoons fat skimmed from the drippings
or 3 tablespoons unsalted butter
6 cups strained pan drippings (save the
vegetables, if you wish)
3 large garlic cloves, minced
3 tablespoons all-purpose flour
Preheat the oven to 350 degrees F.
Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.
Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat. If necessary, add a little extra water during the cooking to keep the liquid at
least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount. Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.
Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes. Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.
To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.
Servings: 6
While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.
Place the brisket over hot coals of charcoal or wood fire and sear well on both sides. Fat side up will flame up quickly and must be well tended.
To smoke the brisket, make a cold side and a hot side in the barbecue. Move all the coals to the right side, and put the brisket on the left side. Next, place some wood chips on a tin pan over the coals, and shut the barbecue lid.
The coals need to be very close to the pan so the wood chips just begin to smolder. If they catch fire sprinkle them with water.
After about 1 hour the wood will stop smoking and the brisket is ready to give to the "Wife."
Wife:
Make a bed of the onions, carrots, and celery in a roasting pan or electric roaster, saving a small amount to put on top.
Place the brisket with fat side up on the bed of vegetables, and arrange the bay leaves on and around the brisket. Top the meat with the remaining vegetables.
Pour enough stock or water in the pan to cover the bottom 1 to 1 1/2 inches. Sprinkle with more salt and pepper. Cover and roast for 4 1/2 hours in a 350 degree F conventional oven, or for 4 hours at 350 degrees F in an electric roaster.
Remove from the oven, cover, and let it sit for a good hour before slicing. Serve with warm Huckleberry BBQ Sauce.
Huckleberry BBQ Sauce:Puree the sauce in a blender until smooth. The sauce should be loose with some chunkiness. Serve warm.
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Sweet....well, pesto you asked... there it goes:
I n g r e d i e n t s
3 cloves garlic, cut into pieces
2 cups solidly packed fresh basil leaves (or 1 cup soldily packed basil leaves and 1 cup solidly packed parsley)
3/4 teaspoon coarse salt
freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup pine nuts
3/4 cup parmigiano
2 tablespoons softened (room temperature) unsalted butter
1 tablespoon softened butter (for serving with the pasta)
D i r e c t i o n s
You can use a food processor or a large, sturdy mortar and pestle. This is also a very good job for a Thai Stone mortar and pestle.
Food Processor
If using a blender, place all the ingredients except the cheese and the butter. Blend to a smooth puree (don't overblend). Transfer to a bowl, and the parmigiano and beat the cheese in using a wooden spoon. Add the butter and beat the mixture until it is smooth. Cover and set aside. At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week.
Mortar & Pestle
Add the garlic and the salt and pound until smooth. Add the pine nuts and grind, then add half the basil and grind to a paste. Add the rest of the basil and grind till smooth. Now, whisk in the oil with a wire whisk. Transfer to a bowl, and the parmigiano and beat the cheese in using a wooden spoon. Add the butter and beat the mixture until it is smooth. Cover and set aside. At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week.
To Serve:
Serve over fettuccine or penne pasta.
While your pasta is cooking, add two tablespoon of the cooking water to a bowl large enough to hold the pasta. Stir in the pesto and the butter and stir vigoursly with a wooden spoon. When the pasta is cooked, drain very briefly (don't allow to dry) and add to the bowl with the pesto, toss to coat evenly.
This is the closest recipe to my mother's pesto...
We call it Pesto alla Genovese because its said the best pesto is made only with the basil coming frmo the Genoa area.........Parmigiano Reggiano is a must. And oil of olive.
Hope you like it...i love it...its quite fattening though...all those nuts and parmesan and nuts.....its best used immediately and if you store it dont keep for too long. It goes bad easily.
Bottie...LOL...let me tell you.....look..she already had the pesto recipe on....lol....
Picker...bet Sweet has a deeper understanding of the pesto now....lol..
Coat a 12-cup muffin tin with cooking spray. Spoon 1 teaspoon melted butter, 1 teaspoon brown sugar, and 3 pecan halves into each muffin cup; set aside. On a lightly floured surface, roll the bread dough into a 14-by-8-inch rectangle. Brush with the remaining melted butter, then sprinkle with the cinnamon, chopped pecans, and remaining brown sugar. Roll into a 14-inch-long log. Cut into 12 pieces and place each one cut-side down into a muffin cup. Cover loosely with plastic wrap. Set aside for 25 minutes or until risen slightly. Heat oven to 325ºF. Remove the wrap and bake 15 minutes or until golden. Place a wire rack over a sheet of wax paper. Turn the muffin tin onto the rack, wait 5 minutes, then remove the tin. Cool completely. (Can be made ahead to this point. Return the buns to the cleaned muffin tin. Cover with foil and freeze up to 1 month. Thaw before reheating at 250º F for 10 to 15 minutes. Cool as above.)
To fake it...and save 55 minutes
Heat oven to 325º F. Coat a 12-cup muffin tin with cooking spray. Spoon 1 tablespoon melted butter, 1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon, and 3 pecan halves into each muffin cup. Open two 11.3-ounce packages brown-and-serve rolls and divide among the muffin cups. Bake 10 minutes or until golden. Placa a wire rack over a sheet of wax paper. Turn the muffin tin onto the rack, wait 5 minutes, then remove the tin.
Thank you so much for taking the time to type all of that out for me!! :) I am definitely going to copy that and print it out. I hope it turns out good!
Thank you again!
xxoo natalie xxoo
Thanks for the sticky bun formula Picker, I am going to cut and paste it, print it out and give it to my wife. I am looking forward, haven't had these in years.
Thank you so much.
Sorry I took so long, it's been a difficult week!
My favorite Vegetarian Recipe book is Quick Vegetarian Pleasures.
I would highly recommend it;
http://www.amazon.com/Quick-Vegetarian-Pleasures-Delicious-Meatless/dp/0060969113
How about this one for Vegetable Enchiladas;
http://www.recipezaar.com/224407
Here's a butternut squash recipe;
http://www.cdkitchen.com/recipes/recs/752/Butternut-Squash-Gratin75906.shtml
