I've seen that recipe before but with whiskey instead of Tequila. :D
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I've seen that recipe before but with whiskey instead of Tequila. :D
i would prefer SLUSH :D
what is "SLUSH" ??
well I know bourbon is involved in slush & I know orange juice is involved.
*I think that tea & lemonade is also involved but not sure.
I know it's good and u freeze it. and I love it. & I need to find that recipe. I know i copied it down (without telling mom & dad) & stuck it somewhere....now to find the recipe...u can look it up online tho jolie
:D
MIXED BEANS WITH A LOT OF GINGER
1 tablespoon olive oil
2 large onions, chopped
5 cloves garlic, chopped
¼ cup loosely packed grated ginger
1 small hot chile (serrano or jalapeno), seeded or not, and diced (optional)
1 can (10 ounces) Ro-Tel diced tomatoes and green chiles
2 cans (15 ounces each) white or navy beans, well drained
2 cans (15 ounces each) kidney beans, well-drained
1 can (15 ounces) black beans, well drained
1 can (15 ounces) chickpeas, well drained
1 can (15 ounces) white hominy, well drained
Stems from 1 bunch cilantro, chopped
Cilantro leaves (optional)
To cook vegetables: Heat oil over medium heat in large nonstick Dutch oven or container that has been sprayed with cooking spray. Saute onions for 4 minutes. Add garlic, ginger and chile. Saute for 5 minutes. Add Ro-Tel. Cook, stirring often, until heated through.
To add beans: Add white, kidney and black beans, chickpeas and hominy. Bring to a boil. Reduce heat. Simmer for 20 minutes, or until flavors have blended. Add cilantro stems. Cook for 3 minutes.
To serve: Sprinkle with cilantro leaves and serve hot with any cooked grain or bread.
Stollen
1 1/2 c. mixed candied fruit
• 1 c. golden raisins
• 6 tbsp. rum (or 6 tbsp. water with 1/2 tsp. rum flavor)
• 1 c. slivered almonds, coarsely chopped
• 3/4 c. milk
• 1/2 c. (1 stick) butter, plus 1/4 c. ( 1/2 stick) very soft butter, plus 1/2 c. (1 stick) melted butter, divided
• 1/3 c. plus 1/2 tsp. sugar, divided
• 1/2 tsp. salt
• 1/4 c. warm water
• 3 ( 1/4-oz.) packets active dry yeast
• 2 eggs, lightly beaten
• 4 1/2 c. flour, divided
• 1 tsp. vanilla
• Grated zest of 2 lemons
• 3/4 c. powdered sugar
• Optional, for icing: 1 1/2 to 2 tbsp. milk and 1/4 tsp. vanilla
In a shallow dish, soak the candied fruit and raisins in the rum, covering the dish but stirring through occasionally, at least 30 minutes or overnight. Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan and set aside.
Heat the 3/4 cup of milk, one stick of butter and the 1/3 cup sugar in a small saucepan, stirring, just until the butter is melted and the sugar is dissolved. Pour into a large bowl; set aside to cool slightly.
Meanwhile, put the warm water in a cup, sprinkle the yeast over and stir in the 1/2 teaspoon of sugar. Wait about 5 minutes, until the yeast is foaming actively, then stir the yeast mixture into the warm milk mixture. Stir in the eggs and 3 cups of the flour and stir well. Add the teaspoon of vanilla, lemon zest, the 1/2 stick of softened butter cut into several pieces, the set-aside nuts and fruit (and any liquid remaining with the fruit), and the remaining 1 1/2 cups of flour.
Knead a few minutes on a floured board or in the bowl, adding flour if necessary, until the dough is soft, smooth and elastic. Shape into a ball. Wash and oil the bowl, turn dough in the bowl to oil all over, cover loosely and set in a warm place until doubled, about 1 hour.
Grease two baking sheets. Divide dough in two and (one at a time, working on one of the prepared baking sheets) roll or pat each half into an oval about 12 by 8 inches. Brush each liberally with melted butter and fold in half the long way (making 12-inch-long rounded loaves) and pinch around the edge to seal. Brush liberally with melted butter, cover loosely and let rise in a warm place until doubled, about 1 hour, preheating the oven to 350 degrees near the end of the rise.
Bake 35 to 45 minutes, until the loaves are golden and a knife cut near the center shows no dampness in the middle. Brush liberally with melted butter and set aside to cool, brushing with butter several more times, until the butter is used up and loaves are fully cool.
If not glazing, sprinkle liberally with the powdered sugar.
If keeping before serving (up to a week), wrap tightly in plastic or foil. If glazing (do this only before serving; don't wrap glazed loaves), combine the powdered sugar, the 1 1/2 to 2 tablespoons of milk and the 1/4 teaspoon of vanilla, and drizzle over the loaves.
Slice thinly and serve
:D
Panettone
• 1/2 c. golden raisins
• 1/2 c. snipped pieces of dried apricots
• 1 to 1 1/2 c. mixed candied fruit
• 1/3 c. anise flavored liqueur or 1/3 c. water and 1/2 tsp. anise extract
• 1/2 c. slivered almonds and/or 1/2 c. pine nuts
• 2/3 c. milk
• 1/4 c. warm water
• 2 ( 1/4-oz.) packets active dry yeast
• 1/2 tsp. plus 1/2 c. plus 3 tbsp. sugar, divided
• 1 1/2 c. bread flour, divided
• 3/4 c. (1 1/2 sticks) butter, melted
• 1 tsp. salt
• 2 eggs plus 3 egg yolks, lightly beaten
• Grated zest of 1 orange
• 2 1/2 to 3 c. all-purpose flour
In a shallow dish soak the raisins, apricots and candied fruit in the liqueur, covering the dish but stirring through occasionally, at least 30 minutes or overnight. Toast the nuts in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan and set aside.
Heat the milk in a saucepan or microwave -- just until it is warm (100 to 115 degrees). Pour the warm milk and the 1/4 cup of warm water into a large bowl. Sprinkle on the yeast, then stir in the 1/2 teaspoon of sugar. Wait about 5 minutes, until the yeast is foaming actively, then add 1/2 cup of the bread flour, stirring until smooth. Cover loosely and let stand 30 minutes.
Stir in the melted butter, the 1/2 cup of sugar, salt, eggs and egg yolks, orange zest and the remaining 1 cup of bread flour. Stir well. Add the all-purpose flour 1/2 cup at a time, stirring well after each addition, until dough gathers and begins to pull away from the bowl.
Knead a few minutes on a floured board or in the bowl, adding flour if needed, until dough is soft, smooth and elastic. Shape into a ball. Wash and oil the bowl, turn the dough in the bowl to oil all over, cover loosely and set in a warm place until doubled, about 1 1/2 hours.
Knead the dough on a lightly floured board for a minute or so, then return it to the bowl for a second rise until doubled, about 1 hour.
Meanwhile, prepare the panettone pans: The best choice is two empty 23-to 26-ounce coffee cans (the old "2 pound" size).
Grease the inside -- careful of the underside of the rim -- cut a circle of parchment paper to line the bottom, grease one side and set it in place, greased side up. Cut a sheet of parchment paper 8 inches wide -- enough to stick up above the coffee can about 2 inches -- and 18 inches long -- long enough to completely line the side plus 2 inches of overlap. Grease one side and set in place, ungreased side against the can, and unwind it so it fits against the can. Paper-clip or pin the top so the paper is held at that diameter. Pull it out, fasten it at the bottom too, and put it back in.
Lacking coffee cans, look for something else cylindrical, oven-safe, 5 to 6 inches in diameter and deep
What you find will probably be too shallow, so the parchment will have to stick up well above the top of it. Proceed as above, but fasten it in the middle in addition to the top and bottom. To strengthen the part above the dish, wrap a doubled sheet of foil around the outside and tie it with string near the top of the dish.
Drain the fruit, reserving the liquid. Turn the dough out onto a lightly floured board, pat it into a large rectangle and sprinkle with half the fruit and half the nuts. Starting from a short side, roll the dough up and tuck the ends under. Pat the roll into a large rectangle again (flour the board again if necessary), sprinkle with the remaining fruit and nuts and roll up again. Knead a few times, turning exposed seams inside the ball of dough, and divide in two. Shape each half into a round-topped loaf a little smaller across than the prepared pans, pulling the top surface of each tight.
Put each ball into a prepared pan -- make sure it's all the way to the bottom, not stuck on the paper -- and let rise about 1 1/2 hours.
Lower an oven shelf to make room for the tall loaves and preheat the oven to 400 degrees. Make sure the risen dough in each pan has not caught on the bottom of the paper collar and lifted it. If it has, free the stuck place with a knife and fit the collar back down.
Cut an X in the tops if you like, then bake for 10 minutes, reduce the oven temperature to 350 degrees and bake about 25 minutes more (longer if loaf is wider), until the tops are golden brown and a skewer inserted in the center comes out clean. Cool the loaves 5 minutes in the pans, then remove and set upright on racks.
Combine the reserved fruit liquid with water to total 1/4 cup. If it's gone, combine 2 tablespoons of anise liqueur and 2 tablespoons of water (or mix 1/4 cup of water and 1/2 teaspoon anise extract). Put the liquid in a small saucepan and stir in the 3 tablespoons of sugar. Heat, stirring, just until the sugar dissolves. Brush the hot loaves all over, twice if there's enough liquid, and let stand to cool and dry completely. If keeping before serving (up to a week), wrap tightly in plastic or foil.
Slice thinly and serve -- maybe with even more butter!
:D
Christmas Bark
• 1 lb. white chocolate
• 1 c. Craisins
• 1 c. shelled pistachios or chopped macadamia nuts
Line a cookie sheet with foil. Set aside.
Melt the white chocolate in a 2-quart or larger glass bowl in the microwave on high for 2 minutes. Remove and stir to completely melt.
Stir in the Craisins and nuts. Spread the mixture in an even layer (about 15 by 7 inches) on the prepared pan. Place in the refrigerator to cool completely, about 20 minutes.
Break into pieces and store in covered containers or tins for up to 5 days
:D
Tiramisu
6 egg yolks
1-1/4 cups sugar
1-1/4 cups mascarpone cheese
1 teaspoon vanilla extract
1-3/4 cups whipping cream, whipped
2 packages ladyfingers, split
1/3 cup Kahlúa or coffee liqueur
Garnishes: Baking cocoa, whipped cream and chocolate syrup
Beat the egg yolks and sugar in a mixing bowl until thick and pale yellow. Pour into a double boiler over boiling water. Reduce the heat to low. Cook for 8 to 10 minutes or until smooth and thickened, stirring constantly. Remove from the heat. Beat in the mascarpone cheese and vanilla. Cool. Fold in the whipped cream.
To assemble, line the bottom of a dish with ladyfingers. Brush with one-half of the liqueur. Spoon one-half of the cream mixture over the ladyfingers. Layer the remaining ladyfingers over the cream mixture. Brush with the remaining liqueur. Spread with the remaining cream mixture. Garnish with baking cocoa. Chill, covered, for 3 to 12 hours.
To serve, cut into squares and place on dessert plates. Garnish each serving with a dollop of whipped cream and a drizzle of chocolate syrup.
SERVES: 10 to 12
Honey Chicken Kabobs
Prep: 10 minutes COOK: 15-20 minutes
Makes 6 servings
Ingredients:
2 pounds skinless, boneless chicken breast halves - cubed
1/4 cup vegetable oil
1/3 cup soy sauce
1/3 cup honey
2 cloves garlic
1/4 teaspoon ground black pepper
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
Directions:
Whisk together oil, honey, soysauce, pepper and garlic. Before
adding chicken, reserve a small amount of marinade to brush onto
kabobs while cooking. Add the chicken, garlic, onions and peppers
and marinate for 2 or more hours (the longer the better).
Soak 10 to 12 wooden skewers for 30 minutes or more. Drain chicken
mix and divide chicken and vegetables evenly among the skewers.
Cook the skewers on the grill, turning and brushing with reserved
marinade for about 12 to 15 minutes or until the chicken is fully
cooked.
Per Serving: 347 Calories; 11g Fat; 37g Protein; 25g Carbohydrate;
2g Dietary Fiber; 88mg Cholesterol; 873mg Sodium.
:p
Venison with green peppercorns
4 Venison fillets (6 oz ea)
1 tbsp Green peppercorns
3 oz Bourbon whiskey
Salt
Freshly ground pepper
1 Chopped shallot
1/4 cup Red wine
1/4 cup Heavy cream
2 tbsp Butter
1 tbsp Chopped fresh chives, thyme
Soak green peppercorns in bourbon for 30 minutes or longer.
Heat butter in a saute pan.
Salt and pepper the venison on both sides and saute quickly, about 2 minutes per side (depending on thickness) for medium rare.
Remove from pan and keep warm.
Add shallots to pan juices; cook 1 minute.
Add green peppercorns and bourbon; boil 1 minute.
Add wine and cook down to a fine glaze.
Add heavy cream and continue cooking until sauce coats the back of a spoon.
Add herbs and any meat juices.
Serve sauce over venison.
:D
Roast Venison
5 lb Venison roast
1 Onion; chopped
1/4 c Barbecue sauce; see below
1 tb Salt
2 tb Vinegar
pepper
Sauce:
1 tb Pepper
1 tb Salt
1 sm Box dry mustard
1/4 c Sugar
1/4 c Vinegar
1/4 c Water
1 Stick butter/margarine
For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg. for an additional 3 hours. Baste often with sauce and juices from roast.
:D
Venison Sausage
5 lb Cubed venison
1 lb Cubed suet
3 tb Salt
1 tb Black pepper
1 ts Red or cayenne pepper
1 ts Paprika
1 ts Sage
2 ts Garlic powder
Sausage casings
after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours
:D
Roast Venison Loin w Fried & Mashed Sweet Potatoes
2 lb Venison loin or substitute Lean beef
Salad oil
Salt/pepper
Sauce:
4 Figs; diced
1 c Port wine
2 c Veal demiglace
Few drops of lemon juice
Mashed Potatoes:
3 Sweet potatoes; medium size
1/2 c To 3/4 cup milk; hot
5 T Butter
Salt/pepper to taste
Fried Sweet Potatoes:
1 Sweet potato
Vegetable oil
Salt
To make venison: Pre-heat oven to 400-degrees. Place a heavy skillet on high heat and add just enough salad oil to coat the bottom of the pan. While the pan is heating, season the venison loin with salt and pepper. When the pan is hot, sear off the venison on all sides. Transfer to the oven and roast for approximately 10 minutes (medium rare) or until desired doneness. Remove venison from the oven and allow to sit for five minutes before slicing.
To prepare fig and port wine sauce: Add diced figs to the pan and cook over low heat until soft; add port wine and reduce in volume by 3/4. Add veal demiglace and simmer until it has reduced by half. Season to taste with salt and pepper and a few drops of lemon juice. Keep the sauce hot.
To prepare mashed sweet potatoes: Peel the potatoes and cut three of them into quarters. (Reserve the fourth potato for frying.) Transfer them to a pot and cover with cold water. Bring to a boil and simmer gently for 20-30 minutes. Drain into a colander and return the warm potatoes back to the pot. Keeping on very low heat; slowly add the hot milk while mashing the potatoes with a fork or a potato masher. Transfer to a warm bowl and whisk in butter until light and fluffy. Season to taste with salt and pepper.
To prepare fried sweet potatoes: Heat the vegetable oil in a pot very slowly to 375 degrees. Slice the remaining potato as thinly as possible. Soak slices in cold water for 15 minutes, changing the water twice. Drain the water and dry the potato slices well. When the oil is ready, add the potato slices one by one, turning frequently. Cook until golden and turn out onto paper towels. Season with salt.
:D
Hearty Venison Stew
1 pound venison, cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon worcestershire
1/2 teaspoon Tabasco
1 can chicken broth
1 (28 ounce) can tomatoes, cut into chunks with liquid
1/2 large bell pepper, diced
8 medium mushrooms, cut into quarters
3 medium onions, cut into wedges
2 medium carrots, cut into bite size chunks
1 small rutabaga or parsnip, diced
1/4 teaspoon gumbo file
2 medium bay leaves
salt & pepper to taste
Brown venison in dutch oven with olive oil, Tabasco, worcestershire and garlic. When browned, add vegetable and other ingredients. Bring to a boil then reduce heat and simmer for 45 minutes to one hour.
Serve in bowls over steamed or buttered noodles
:D
Venison Chili
1-1 1/2 pounds venison burger, browned and drained
1/2 pound fresh mushrooms, coarsely chopped
1 green pepper, coarsely chopped
1 (14 1/2 ounce) can sliced stewed tomatoes, undrained
1 (6 ounce) can tomato paste
3 (14 1/2 ounce) cans dark red kidney beans, undrained
2 tablespoons chili powder
1 teaspoon cumin pepper
1/4 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
3-4 dashes crushed red pepper
1-2 dashes celery salt
dash of black pepper
2 cloves of garlic, crushed
Combine all above ingredients in a four quart slow cooker (crock pot) and preferably refrigerate overnight. Cook on low heat setting for eight to ten hours. Top each serving with freshly chopped onion and shredded cheddar cheese.
:D
Venison Lasagna
2 pounds ground venison
1 medium onion
1 clove garlic
2 tablespoons olive oil
1 (4 ounce) can sliced mushrooms, undrained
2 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 can tomato soup
2 teaspoons salt
1 egg
1 (8 ounce) package wide lasagna noodles
1 package frozen spinach, thawed and drained
1 cup ricotta cheese
1 (8 ounce) package grated mozzarella cheese
1 teaspoon oregano
1/2 teaspoon basil
Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil. Add venison and cook until brown. Stir in mushrooms, tomato sauce, tomato soup, tomato paste, oregano, basil, and one teaspoon salt. Let simmer gently for two hours. During the last hour, cook lasagna noodles until tender and then drain. Beat egg slight and add to thawed spinach: add one tablespoon olive oil, ricotta, parmesan cheese, and one teaspoon salt and mix together well. Ladle half the meat sauce into a three quart oblong baking dish. Layer half the noodles over meat sauce; spread spinach/ ricotta mixture evenly over noodles. Place remainder of noodles on top of spinach mixture; top with remaining meat sauce, cover with foil and bake at 350° for 45 minutes. Remove foil and sprinkle grated mozzarella cheese on top and bake another 5 minutes until cheese is lightly browned. Serve with tossed salad and garlic bread.
:D
Venison Soup
5 pounds venison
2 large chopped onions
2 large chopped bell peppers
3 tablespoons worcestershire sauce
1/2 teaspoon tabasco sauce
1 chopped garlic clove
1 cup chopped shallots
3 (16 ounce) cans cut green beans
3 (16 ounce) cans whole kernel corn
2 (16 ounce) cans lima beans
2 (16 ounce) cans mixed vegetables
1 (16 ounce) can diced carrots
4 (8 ounce) cans tomato sauce
1 cup chopped cabbage
8 large cubed red potatoes
1 (8 ounce) package elbow macaroni
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
approximately 7 gallons water
*Fresh vegetables may be substituted for canned vegetables which will definitely add to the flavor!
In four and one half gallon soup pot, add venison, two tablespoons worcestershire sauce and three and one half gallons water. Boil venison for two hours. Remove venison and cube. Discard water. Add venison , onions, shallots, green beans, whole kernel corn, lima beans, mixed vegetables, tomato sauce, one tablespoon worcestershire sauce, three and one half gallons hot water, salt, and cayenne pepper to the soup pot. Cover loosely and bring to boil. Reduce heat to medium and cook for two hours. Then add potatoes, carrots, macaroni and cabbage. Simmer another hour.
:D
:D
yep -- *still* waiting on my 'promised' venison ....
:D
KREM
3 tablespoons sugar
2 tablespoons cornstarch
3 tablespoon water
2 cups grape juice
Whipped cream, for garnish
In medium-size pan, off heat, combine sugar and cornstarch. Add water. Stir until smooth paste is formed. In another pan, heat grape juice. Slowly add to sugar mixture, stirring continuously. Place over low heat. Cook until pudding is clear and thick. Divide among individual serving bowls. Cool. Serve with dollop of whipped cream.
:D
CARAMEL CREAM CHEESE APPLE PIE SQUARES
• Caramel sauce:
28 caramels, unwrapped
1/2 cup half-and-half or evaporated milk
• Crust:
2 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup butter or margarine
1/4 cup vegetable oil
1/4 cup water
1 egg, beaten
• Apple filling:
6 cups sliced peeled apples (about 6 medium apples)
1 cup sugar
1/3 cup all-purpose flour
1 to 2 teaspoons grated lemon peel
2 tablespoons lemon juice
• Topping:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped pecans
To make caramel sauce: In small saucepan, combine caramels and half-and-half. Cook over low heat, stirring occasionally, until caramels melt. Set aside. Keep warm.
To make crust: Preheat oven to 375 degrees. In large bowl, combine flour, sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add oil, water and egg. Mix well. Press crust mixture evenly in bottom and up sides of ungreased 15-by-10-by-1-inch baking pan. Set aside.
To make apple filling: In another large bowl, combine apples, sugar, flour, lemon peel and lemon juice. Toss lightly to coat. Spoon into crust-lined pan. Drizzle with warm caramel sauce.
To make topping: In small bowl, combine cream cheese, sugar and egg. Beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
To bake pie: Bake for 35 to 45 minutes, or until light golden brown. Cool. Cut into squares. Serve immediately
:D
PEPPERMINT CHIFFON PIE
32 chocolate wafer cookies, crushed (2 cups), divided
6 tablespoons butter, melted
1 (4-serving) package Jell-O instant white chocolate or vanilla pudding
1 1/2 cups milk
3 to 4 drops red food coloring
1/2 teaspoon peppermint extract
1 tub (8 ounces) Cool Whip, thawed
6 red and white mint candies or candy canes
To make crust: In medium-size bowl, combine 1½ cups cookie crumbs and butter. Blend with fork. Press mixture into 9-inch pie plate, covering bottom and sides.
To make filling: Place pudding mix in large bowl. Whisk in milk, food coloring and peppermint extract. Fold in Cool Whip. Pour one-third of mixture into pie shell. Layer with remaining ½ cup cookie crumbs. Top with remaining filling. Refrigerate for at least 1 hour, or until set.
To serve: Unwrap and crush mint candies or candy canes. Just before serving pie, sprinkle crushed candy around edge of pie. Serve pie chilled.
:D
How to cook your goose
CHRISTMAS GOOSE
5-6 lb. goose
1 cup sauerkraut, cooked
1 apple, cored, peeled & quartered
1/4 cup butter, melted
1/2 cup dry red wine
In saucepan heat kraut and apple. Put 1/4 cup wine in roasting pan and place in oven to heat. Stuff goose with kraut and apple. Rub goose with butter, salt and pepper. Place in heated roasting pan.
Place goose in preheated 500 degree oven and baste every 7 minutes with remainder of butter and wine.
Roast 30 minutes for rare or 35 minutes for medium rare bird.
Place goose on platter and slice breast thinly. Serve with pan juices ladled over goose.
:D