Archive for June, 2011

Apricot Fruit Flip

Recipe

4 Jun

Title: Apricot Fruit Flip
Categories: Drinks, Beverages, Desserts
Yield: 4 servings

1 cn Apricot nectar (12 oz)
1 md Ripe banana
1/4 c Instant nonfat dry milk
-powder
2 t Lemon juice
1 T Honey
1 t Grated lemon rind
Ice cubes

Combine all ingredients, except ice cubes, in container of an electric
blender. Add enough ice cubes to measure 4 cups. Blend until smooth.

MMMMM

Filed under: Seasonings

Hildas Stuffies

Recipe

3 Jun

Title: Hilda’s Stuffies
Categories: Emeril, Appetizers, Ethnic, Am/la
Yield: 4 servings

1 tb Olive oil
2/3 c Chorizo sausage; chopped
1/2 c Onions
2 tb Shallots; minced
1 tb Garlic; minced
1/2 c Green peppers; chopped
1 ts Salt
1/4 ts Cayenne pepper
1 tb Parsley; chopped
16 Quailhog clams; shucked and
-chopped (reserve the shells
-fully intact)
1 tb Creole mustard
3/4 c Bread crumbs
Butcher’s twine
1 c Garlic butter sauce; hot
1 c Sizzled leeks (julienned
-leeks, lightly fried)
2 tb Brunoise red peppers
2 tb Parsley; chopped

Preheat the oven to 400 degrees F. In a saute pan,
heat the olive oil. Add the chorizo and render for 2-3
minutes. Add the onions, shallots, garlic, and
peppers. Saute the mixture until the vegetables are
light in color, about 2 minutes. Remove from heat and
turn into a mixing bowl. Season with salt, cayenne,
and parsley. Stir in the clams and creole mustard.
Fold in enough bread crumbs to bind the mixture. Pack
the mixture into each shell and tiwe with butcher’s
twine. Place on a baking sheet and bake for 8-10
minutes, or until stuffing is cooked through. Remove
from oven and place untied clams on a platter.
Drizzle the butter sauce over the clams. Place a
small bundle of leeks in the center of each clam,
Garnish with red peppers, parsley and Essence.

Source: Essence of Emeril, #EE2334, TVFN
formatted by Lisa Crawford, 6/21/96

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Filed under: Misc Recipes

Italian Meringue Frosting

Recipe

2 Jun

ITALIAN MERINGUE FROSTING

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup water
2/3 cup sugar
1/3 cup large egg whites — (about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla

In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat
to dissolve the
sugar, then increase the heat to medium high and boil, without stirring,
until a candy
thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the
sides of the pan
with a brush dipped in cold water.) Near the end of the boiling time, whip
the egg whites with the
cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar, and
continue to whip until the
whites are stiff butnot dry. With the mixer running, pour the syrup onto the
whipped whites.
Continue to whip onmedium speed, about 3 minutes more. Mixture will thicken,
cool and form
glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8 to 10
minutes, then frost
cake right away.

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Filed under: Breads, Muffins

Impossible Tuna And Cheddar Pie

Recipe

2 Jun

Title: Impossible Tuna And Cheddar Pie
Categories: Fish, Easy, Eggs
Servings: 6

2 c Onions; chopped
1/4 c Butter
2 cn Tuna; 6/2 oz -drained
2 c Cheddar; shredded
3 Eggs
1 1/4 c Milk
1 c Bisquick
1/4 ts -Salt
1/8 ts -Pepper
2 Tomatoes; thinly sliced

Preheat oven to 400F. Grease pie plate 10×1 1/2". Cook onions and butter in
10″ skillet over low heat, stirring occaisionally, until onions are a light
brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk,
Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1
minute with hand beater. Pour into plate. Bake till knife inserted in
centre comes out clean, 25 to 30 minutes. top with tomato slices and
remaining cheese is melted 3 to 5 minutes. Cool 5 minutes.

Source: _The Best of Bisquick_

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Filed under: Beverages, Breakfast, Brunch

Taboule

Recipe

1 Jun

Title: Taboule
Categories: Salads
Yield: 2 servings

1 c Fine bulgur wheat
3/4 c Diced onion
1/2 c Diced green onions
(including tops)
1 1/2 ts Parsley
1 ts Basil
1/2 c Fresh mint, cut fine
1/2 c Lemon juice
3/4 c Oil
2 Tomatoes, cut in slices

Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet
over low heat, stirring occasionally. Add remaining ingredients and
mix well. Chill at least 1 hour; serve.

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Filed under: Soups

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Archive for June, 2011

Apricot Fruit Flip

Hildas Stuffies

Italian Meringue Frosting

Impossible Tuna And Cheddar Pie

Taboule

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