KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE. |
- A-Maize-Ing Chowder
- Amaretto Peach Cheesecake
- Andrea's Fudge Cake
- Americana Peanut Cheesecake
- Apple Cake (Kathy Cooks)
- Corned Beef Hash (Claiborne)
- Corn-Meal Waffles
- Corn Pancakes (Mf)
- Corn Pancakes
- Caracoles Con Frijoles Colorados recipe
- Bombay Madness
- Round-Up Beef (For a Crowd)
- Round Steak Smothered In Gravy
- Round Steak Deluxe
- Rouladen (Rolmups)
- Rouladen Of Beef
- Rouladen
- Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing)
- Artichoke Dip 1
- ARTICHOKE DIP
- Artichoke Croustades
- Artichoke Bottoms with Bay Scallops
- Artichoke Appetizer
- Artichaud Dieppoise
- ARMADILLO EGGS
| Posted: 06 Jan 2010 10:06 AM PST Ingredients : - 1 c Sliced leek or onion- 1 c Sliced carrot - 1 sm Baking potato cubed - 1 c Defatted chicken broth - 2 c Evaporated skim milk - 1 c Frozen whole kernel corn - 2 tb Chopped parsley - Salt & pepper to taste Directions : 1. In medium saucepan, combine leek, carrot and potato with chicken broth. 2. Cover and simmer 10 minutes or until vegetables are tender. 3. Puree then add milk and corn. Heat without boiling, to serving temperature. 4. Season to taste with salt and pepper. 5. Serve sprinkled with parsley.  |
| Posted: 06 Jan 2010 09:56 AM PST BASE : 3 T Margarine 1/3 c Sugar 1 ea Egg 3/4 c Flour BODY : 3 pk 8-ounce cream cheese, soften 3/4 c Sugar 3 T Flour 3 ea Eggs 1 cn 16-ounce peach halves, drain 1/4 c Amaretto BASE: Beat margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450, 10 minutes. BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with toasted almond slices and additional peach slices, if desired.  |
| Posted: 06 Jan 2010 09:52 AM PST 12 oz Semi-sweet chocolate, -coarse -y chopped 5 ts Espresso or strong coffee 2 c Sugar 1 c Butter 6 Eggs; large, separated, -roo -temperature 1 c All-purpose flour Confectioners sugar for garnsh, optional Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy. One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to lighten. Then fold in remaining whites. Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist. Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate. If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern. Converted by MMCONV vers. 1.40  |
| Posted: 06 Jan 2010 09:44 AM PST -Dottie Cross TMPJ72B 3/4 c Chopped roasted peanuts 2 tb Chopped roasted peanuts 1 c Graham cracker crumbs 1/3 c Butter or margarine, melted 2/3 c Creamy peanut butter 4 pk (3 ounces each) cream cheese -softened 1 cn (14 ozs) sweetened condensed 1/3 c Lemon juice 1 ts Vanilla extract 1 pk (4 ozs) frozen whipped toppi -thawed In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled. Source: Great Holiday Baking (Woman's Day) Reformatted by: CYGNUS, HCPM52C  |
| Posted: 06 Jan 2010 09:25 AM PST Ingredients :
Directions : Preheat oven to 350 degrees. Melt first 2 ingredients together in a 9"-square cake pan by putting the pan with the ingredients into the oven as it is preheating. While the ingredients are melting, mix the next 4 ingredients together and then mix them into the melted butter and honey. Lay apple slices in the syrup to completely cover the bottom of the cake pan in an attractive way. (You may need more than one apple if you use a small one.) Fill a 1-cup measuring cup with pitted dates, but don't pack the dates into the cup. With the dates in the cup, fill the cup with water, then pour both dates and water into a blender. Add 1/2 cup more water into the blender. Now blend till it forms a smooth, thick paste. Add the 1/4 cup butter or margarine and blend till totally whipped in. Put the blender mixture into a mixing bowl and add the last 5 dry ingredients. Mix just long enough to thoroughly blend in all the dry ingredients. Pour this batter on top of apple slices and spread evenly in the cake pan. Bake at 350 degrees for 35 to 40 minutes or till a toothpick inserted in the middle of the cake comes out clean. When done, remove from oven and immediately turn the cake pan upside down to empty out onto a serving platter. Source: Kathy Cooks -- Vegetarian, Low Cholesterol (by Kathy Hoshijo) Typed for you by Karen Mintzias  |
| Posted: 06 Jan 2010 09:05 AM PST Ingredients :
Directions : Put the corned beef in a kettle and add water to cover to a depth of about 2". Bring to a boil and let simmer uncovered 1 hour. Cover closely and continue cooking 3 hours. Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt. Cook until almost tender but relatively firm, 20-30 minutes. The potatoes must not be overcooked or they will not cube properly. Drain and let cool. Peel the potatoes and cut them into very small dice. There should be about 3 1/2 cups. When the corned beef is cooked, remove and let cool. Heat the butter in a skillet and add the onions and green pepper. Cook, stirring, until wilted. Trim away and discard the fat from the corned beef. Cut the corned beef into very thin slices and cut the slices into very small cubes. There should be about 5 cups. Put the cubed meat into a mixing bowl and add the potatoes and onion mixture. Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers. Press down with the fingers to make the mass compact. Cover with clear plastic wrap and refrigerate overnight. Shape the mixture into 8 portions of more or less equal size. (Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash.) Flatten each portion into patties. Heat 1 teaspoon of butter or oil for each patty to be cooked. Cook 2 or 3 minutes on one side, or until brown. Turn the patty and cook 2 or 3 minutes on the other side, or until brown. Serve if desired, with a poached egg atop each patty. From "The New York Times Cook Book," Craig Claiborne. Harper and Row, 1990.  |
| Posted: 06 Jan 2010 08:36 AM PST Ingredients : - 1 1/2 c Corn-meal 1 Egg, well beaten - 1/2 c White flour 1 c Milk - 3 ts Baking powder 1/2 ts Salt - 3/4 c Melted shortening 1 tb Sugar Directions : Combine egg, shortening, milk, and corn-meal. Sift flour, measure, and sift with baking powder, salt, and sugar. Add to first mixture. Beat until smooth. Bake in hot waffle iron. 4 servings. Mrs. Anne Payson, Haswell, CO.  |
| Posted: 06 Jan 2010 08:24 AM PST Ingredients :
Directions :
Serve with ham steaks. Busted by Gail Shermeyer (4paws@netrax.net) on May 24, 1997  |
| Posted: 06 Jan 2010 07:17 AM PST Ingredients : 1 1/2 c Flour 4 ts Baking powder 2/3 c Corn meal 2/3 ts Salt 3 tb Sugar -- granulated 1 ea Egg -- beaten 1 1/2 c Milk 2 tb Fat -- melted Directions : Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot. Source: Hartford Grange, Licking County, OH  |
| Caracoles Con Frijoles Colorados recipe Posted: 06 Jan 2010 06:31 AM PST 4 tb Oil, olive 2 tb Butter, unsalted 1/3 c Shallot, finely chopped 2 ea Garlic, cloves, chopped 2 sm Chilies, fresh, split -- lengthwise, seeded, -- finely chopped 1 pn Nutmeg, grated 1 pn Cloves, ground 1 pn Cumin, ground 7 oz Snails (about), drained, -- rinsed, and patted dry 2 tb Pernod 1 c Stock, beef ** OR 1 c Stock, veal ** 4 c Kidney beans, red, cooked -- drained and rinsed *** 1/2 c Parsley, chopped Salt (to taste) Pepper (to taste) ** See recipes for Beef Stock, or Veal Stock. *** To cook the kidney beans properly, soak 1 1/2 cups of dried kidney beans in 4 cups of water overnight. Drain, place in a pot of water to cover by 2 inches, and bring to a boil. Simmer, covered, over medium heat until tender. Heat 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over a medium-high heat. Add the shallot and garlic and saute, stirring constantly, until lightly golden, about 3 minutes. Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more minutes. Add the snails to the skillet and cook, stirring occasionally, for 5 minutes. Add the Pernod and cook until it evaporates. Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4 cup of parsley, stirring briefly, just until the beans are heated through. Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Sprinkle with the remaining 1/4 cup of parsley and serve warm. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York  |
| Posted: 06 Jan 2010 06:14 AM PST 4 ea Steaks, filet, 1-inch -- thick Pepper, white, cracked 1 ea Lemon grass, stalk, -- chopped OR 1 bn Lemon thyme OR 2 ea Peel, lemon, chopped 1 ea Ginger, 1-inch piece -- thinly sliced 20 ea Peppercorns, black, -- crushed --------------------------------CURRY BUTTER-------------------------------- 1/4 lb Butter, unsalted 2 ea Ginger, thin slices, -- chopped 1 lg Shallot, chopped 1 sm Garlic, clove, chopped 1 sm Chili, green, seeded and -- chopped 1 tb Garam Masala (see any -- Indian cookbook) 1 tb Curry, powder (If Garam -- Masala is not -- available, use 2 tb of -- Curry powder) 1 tb Juice, lemon 1 pn Turmeric, ground Salt (to taste) Pepper (to taste) ---------------------------------GARNISHES--------------------------------- Onions, pickled Cucumbers in yogurt and -- creme fraiche Mint chutney Papaya, sliced Banana, sliced Other garnishes of choice Steaks: ======= Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: ============= Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: ============ To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay  |
| Posted: 06 Jan 2010 05:22 AM PST Servings: 20 10 lb Round, Cut Into Strips 1 c Unbleached Flour 1 x Oil To Brown Meat 5 c Water 3 c Catsup 1 1/4 c Brown Sugar, Firmly Packed 1 1/4 c Red Wine Vinegar 5 T Worcestershire Sauce 5 ea Med Onions, Chopped 1 x Salt And Pepper To Taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well.  |
| Round Steak Smothered In Gravy Posted: 06 Jan 2010 05:19 AM PST Ingredients : 1 lb Round steak, cut into 4Pieces 1/4 c Flour 1/2 t Salt 1/4 t Pepper 3 T Vegetable oil 3 T Flour 1 lg Onion, sliced 2 Fresh tomatoes, chopped 2 c Water 1 T Cider vinegar 1 T Parsley flakes Directions : Mix flour, salt, and pepper in plastic bag. Add round steak pieces to flour mixture and shake. Brown meat in oil over medium-high heat. Remove meat from skillet. Add 3 T flour to pan drippings and stir constantly until flour browns. Stirring constantly, slowly add water until gravy thickens. Add onions, tomatoes, vinegar and parsley. Return meat to pan, cover and simmer 1 hour or until tender. From: Randalls Grocery Store, Austin TX typed by jessann :)  |
| Posted: 06 Jan 2010 05:16 AM PST Ingredients : 1 sliced garlic clove 1 pound quartered top round steak 1 beef-flavored bouillon cube 1/4 teaspoon oregano 1 cup water -- (divided) 1 cup sliced green pepper 15 cherry tomatoes 10 small pimiento-stuffed olives 1 tablespoon flour -- (or 1 1/2 tsp.-- cornstarch) Directions : Place garlic in non-stick skillet, cover with steaks. Slowly brown steaks on b oth sides and discard garlic. While steaks are browning dissolve bouillon cube in 3/4 cup water. Pour bouillon mixture over steaks and sprinkle with oregano ; bring to boil. Reduce heat, cover, and cook slowly about 1/2 hour. Turn ste aks and add green pepper rings, tomatoes and olives. Continue to simmer 1/2 ho ur or until meat is tender. Place steaks and vegetables on warm platter. Add 1/4 cup water to remaining liquid and thicken with flour. Spoon mixture over s teaks and vegetables. (203 calories per serving) 1 serving=1 Vegetable exchange 3 Lean Meat exchanges 1/2 Fat exchange  |
| Posted: 06 Jan 2010 05:13 AM PST Ingredients :3 lb Top Round Steak, 1/2" Thick 6 ts German Style Prepared -Mustard 1/4 c Onion, Finely Chopped 6 sl Bacon 3 Dill Pickles, Rinsed In Cold -Water 3 tb Vegetable Oil 2 c Water 1 c Celery, Coarsely Chopped 1/4 c Leeks,White Only, Thinly -Sliced 1 tb Parsnip, Scraped, Finely -Chopped 3 Sprigs Parsley 1 t Salt 1 tb Butter 2 tb Flour Directions :Pound steak to 1/4" thick. Cut into 6 rectangular pieces about 4 inches wide and 8 inches long. Spread each with a teaspoon of mustard, sprinkle i with 2 teaspoons onion, and place a strip of bacon down the center. Cut pickles in half lengthwise. Place one half of a pickle across the short end of the rectangle. Roll meat up jellyroll style around the pickle to form a cylinder. Tie rolls at each end with kitchen cord. On medium high setting, heat the vegetable oil in a heavy 10 to 12 inch skillet. Add the beef rolls and brown them on all sides, regulating the heat so they color quickly and evenly without burning. Transfer the rolls to a plate, pour the water into the skillet and bring it to a boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Add the celery, leeks, parsnips, parsley, and salt. Return the beef rolls to the skillet. Cover, reduce heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork. Turn the rolls once or twice during the cooking period. Transfer the rolls to a heated platter, cover with foil to keep them warm. while you make the sauce. Strain the cooking liquid left in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them. Measure the liquid, return it to the skillet, and boil it briskly until it is reduced to 2 cups. Remove from heat. Melt the butter in a small saucepan over moderate heat, and when the foam subsides sprinkle in the flour. Lower the heat and cook, stirring constantly, until the flour turns a golden brown. Be careful not to let it burn. Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick. Taste for seasoning and return the sauce and the rouladen to the skillet. Simmer over low heat only long enough to heat the rolld through. Serve the rools on a heated platter and pour the sauce over them. Rouladen are often served with red cabbage and dumplings or boiled potatoes. NOTES : I sometimes make it as written, but often omit the parsnips, celery and leek. I also have a heavier hand with the onion. This recipe makes killer gravy for mashed potatoes. Posted to MC-Recipe Digest V1 #1 From: Dianne Larson Ward  |
| Posted: 06 Jan 2010 05:08 AM PST Ingredients :
Directions : Diameter (about 1/8 inch thick); sprinkle with salt and pepper. 3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on each side. 4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick. 5. Heat oil in a medium nonstick skillet over medium heat. Brown meat rolls on all sides. 6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately. Makes six servings.  |
| Posted: 06 Jan 2010 04:55 AM PST Ingredients :
Directions :Shortening Slice top round paper thin in 8" x 6" strips. Liberally spread mustard over slices of meat. Saute bacon in skillet until fat is translucent, but bacon is not crisp. Can do in microwave for one minute. Place a strip of bacon on each slice of meat. Distribute onions equally on slices of meat. Roll meat and tie. Season flour with salt and pepper to taste. Sprinkle flour mixture over meat rolls. Melt shortening in fyring pan and brown meat on all sides. Add enough water to half cover meat rolls. Simmer for 20 minutes, turning.  |
| Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing) Posted: 06 Jan 2010 04:51 AM PST ROAST : 1/2 t Salt 1/4 t White Pepper 2 lb Flank Steak 1 t Mustard; Dijon Style MUSHROOM STUFFING : 2 T Vegetable Oil 1 ea Onion; Small, Chopped 4 oz Mushroom Pieces; * 1/2 c Parsley; Chopped 2 T Chives; Chopped 1 T Tomato Paste 1/2 c Bread Crumbs; Dried 1/4 t Salt 1/4 t Pepper 1 t Paprika GRAVY : 3 ea Bacon; Strips, Cubed 2 ea Onions; Small, Fine Chopped 1 c Beef Broth; Hot 1 t Mustard; Dijon Style 2 T Tomato Catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.  |
| Posted: 06 Jan 2010 03:13 AM PST Ingredients :
Directions: Combine equal amounts parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. |
| Posted: 06 Jan 2010 03:03 AM PST Ingredients :
Directions: * The artichoke hearts should not be marinated artichoke Hearts. Just the plain ones.Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas, carrots, Salami Slices, Seafood Chunks.  |
| Posted: 06 Jan 2010 02:53 AM PST 18 sl Soft white bread; crusts -removed 3 tb Unsalted butter; melted 6 oz Marinated artichoke hearts -drained & finely chopped 3 tb Mayonnaise 1 tb Scallion; finely chopped -chop some of tops/garnish 1/4 c Parmesan cheese; grated 1 tb Parmesan cheese; grated Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2" square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6" from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992.  |
| Artichoke Bottoms with Bay Scallops Posted: 06 Jan 2010 02:49 AM PST 3/4 lb Scallops, bay, washed 1 c Bread crumbs, fresh, fine 3 tb Parsley, fresh, minced 1/2 ts Tarragon, dried 1/4 c Celery, minced 2 Garlic, cloves, minced 28 oz Artichoke bottoms, drained (2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.  |
| Posted: 06 Jan 2010 02:34 AM PST Ingredients : + 4 each eggs, beaten + 2 pound cheddar cheese, grated + 12 oz marinated artichokes, jars, cut-up + 1 salt, to taste + 1 pepper, to taste + 1 tabasco, dash to taste + 3 each green onions, chopped fine + 6 each soda crackers, crushed + 1 each clove garlic, crushed Directions : Saute onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8 inch pan. Bake at 325 for 30 min. Can be baked, frozen and re-heated. This recipe was a great successat a party Christmas Eve.  |
| Posted: 06 Jan 2010 02:30 AM PST 1/2 tb Oil 2 tb Green Onions(Chopped) 1 oz Crabmeat 1 oz Cream (Heavy - 32% M.F.) 1/2 ts Italian Herbs 1 Artichoke Bottom (cooked) 1/4 c Mushrooms (Sliced) 1 oz White Wine 1 pn Salt & White Pepper 3 tb Hollandaise-recipe to -follow -----------------------------SAUCE HOLLANDAISE----------------------------- 1 Egg Yolk 2 oz Butter (Melted) Cayenne Pepper to taste 1/2 ts White Wine 1/8 ts Lemon Juice Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.  |
| Posted: 06 Jan 2010 02:28 AM PST Ingredients :
Directions:
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