The pork loin recipe sounds good though Fugi! :rolleyes: The others...sorry, they don't make my recipe file!
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The pork loin recipe sounds good though Fugi! :rolleyes: The others...sorry, they don't make my recipe file!
Tiramisu
1 1/2 cups Kahlua
1 1/2 cups brewed espresso
24 plain ladyfingers
11 egg yolks
1/2 cup sugar
3/4 cup Marsala wine
1 pint whipping cream
1 pound mascarpone cheese
1/2 pound powdered sugar
chocolate curls from semi-sweet chocolate blocks
strawberries, thinly sliced
In double boiler, combine egg yolks, sugar and wine.
Whisk constantly until frothy and slightly thickened.
Cool mixture to room temperature.
In bowl using electric mixer, combine whipping cream, mascarpone and sugar; beat until smooth and fluffy.
Line a 13" x 9" pan with ladyfingers.
Combine coffee liqueur and espresso.
Drizzle espresso mixture over ladyfingers.
Pour second mixture over ladyfingers
Spread first mixture over second mixture.
Chill until cold
Cut into 12 pieces.
Serve in shallow bowl garnished with chocolate curls and strawberries
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Real Coffee Cake
2 cups flour
1 cup granulated sugar
1 tablespoon baking powder
3 teaspoons instant coffee
1/2 teaspoon salt
1/2 cup unsalted butter or margarine, softened
1/2 cup half and half
1/2 cup Kahlua
5 large egg whites
Mix flour, sugar, baking powder, coffee and salt.
Add butter and half and half.
Beat 1 minute on medium high speed.
In second bowl, blend Kahlua and egg whites.
Slowly mix in Kahlua mixture into flour mixture, mixing at medium high.
Divide batter between two greased and floured or parchment lined 8 inch round cake pans.
Bake at 350o F oven for 20-23 minutes, or until toothpick inserted in cake center comes out clear.
Cool layers in pans for 10 minutes.
Carefully run knife around sides of pans to loosen layers.
Invert onto cake rack to cool.
Frost with your choice of icing.
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Coffee Pudding
1 teaspoon dried yeast
1 tablespoon lukewarm milk
2 1/2 cups flour
1 cup + 2 tablespoons flour
3 tablespoons vegetable oil
1/2 cup butter
1/4 cup butter, melted
1 egg
2 tablespoons instant coffee, dissolved in 1 tablespoon hot water
2 tablespoons sugar
1 cup sugar
1/3 cup ground almonds
2 tablespoons Kahlua
1 pound ripe apricots, halved
Grease and flour an 8 inch loose-bottom cake pan
Dissolve yeast in milk
Place 2 1/2 cups of flour in bowl.
Make a well in center of flour and pour in oil, melted butter, yeast mixture, egg, coffee, and 2 tablespoons of sugar.
Mix well to form dough, knead lightly
Cover and leave in warm place for 1 hour.
Place apricots halves in Kahlua
In bowl, place 1/2 cup butter, and remaining flour.
cut until mixture resembles bread crumbs.
Add remaining sugar and almonds, mix well
Knead dough and press into pan.
Remove apricots from Kahlua, and place over dough.
Cover apricots with bread crumb mixture.
Bake at 400o F for 30 to 40 minutes
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Coffee Pecan Pie
3 eggs, beaten
3/4 cup unsulfured molasses
3/4 cup light corn syrup
1/2 cup double strength coffee
2 tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
4 tablespoons flour
1 9-inch unbaked pie shell
whipped cream for garnish
In large bowl mix eggs, molasses, corn syrup, coffee, melted butter, salt and vanilla.
In a second bowl, mix pecans and flour.
Combine mixtures of both bowls.
Pour into an unbaked pie shell.
Bake at 375o F for 40 - 45 minutes or until firm.
Cool before cutting.
Garnish with whipped cream if desired.
Kahlua ala Jaybird (and don't even ask if there's some in this cuppa coffee in front of me!) :D
4 cups sugar
4 cups water
2 oz. instant coffee (I use Yuban if I can find it)
.750 mil vodka (the cheapest stuff...a fifth, or is that 4/5?)
1 vanilla bean, cut in half lengthwise
Boil sugar and water 5 minutes. Stir in coffee til dissolved. Cool in 1/2 gallon container. Add vodka and vanilla bean. Cover and let age 2 weeks. Remove vanilla bean and store in bottles.
Hot Broccoli Dip
1 - 10 oz. package frozen chopped broccoli
1 can cream of celery soup
8 oz. sour cream
1 Tbsp. Worcestershire sauce
1 clove garlic, minced
2 tomatoes, chopped
Cook broccoli as directed on the package, drain.
Place broccoli in a blender with soup, sour cream, Worcestershire sauce and garlic; blend until smooth.
Stir in tomatoes.
Place in a baking dish and bake at 350 degrees for 30 minutes.
Serve with crackers or bread.
Chicken with Honey
6 to 8 boneless chicken breasts
3 Tbsp. fresh grated ginger
3 cloves garlic, minced
6 Tbsp. fresh lemon juice
8 Tbsp. honey
2 tsp. chili powder
2 Tbsp. cornstarch
Salt and pepper to taste
1/4 cup melted butter
Fresh coriander
Combine ginger, garlic, 4 Tbsp. of the lemon juice, honey, chili powder, cornstarch, salt and pepper and melted butter in a blender and blend well to make a smooth paste.
You may need to add some water or a little more lemon juice to make the paste a little runny.
Stab chicken breasts all over with the point of a sharp knife.
Rub the spice paste over the chicken and allow to marinate for at least 45 minutes (longer for a stronger flavor).
Roast chicken breasts on a rack across a roasting pan at 400 degrees for 45 minutes or until meat is cooked through.
Sprinkle chicken with the remaining 2 Tbsp. of lemon juice and coriander and serve over Cashew Rice (recipe follows).
Cashew Rice
1/4 cup olive oil
2 bay leaves
1 onion, chopped
2 cups basmati rice (if you can't get basmati, use
another type of rice but not instant)
3/4 cup cashew pieces
Salt and pepper to taste
Heat oil in the bottom of a large pot.
Add bay leaves and onion and cook until onion is golden.
Remove bay leaves, add rice and cashew pieces and salt and pepper and cook for about 10 minutes, stirring frequently.
Add 3 cups of boiling water, bring the water back to a boil then cover and cook over low heat for about 25 minutes or until water is absorbed.
Celery Salad
4 to 5 celery stalks
4 Tbsp. salt
7 cups water
5 Tbsp. soy sauce
3 Tbsp. vinegar
3 Tbsp. sesame seed oil
2 carrots shredded
Remove the top and bottom tips off of each celery stalk and cut the stalks into thin diagonal strips.
Add salt to water and bring to a boil.
Add celery to boiling water and blanch for just a few minutes so that celery is crisp tender.
Drain celery in a colander and rinse well with cold water to stop the cooking process.
Mix together soy sauce, vinegar and sesame seed oil.
Add to the celery and mix well.
Garnish with shredded carrot and serve.
Chocolate Cake
Dry Ingredients:
1 and 3/4 cups flour
3/4 cup cocoa
2 cups brown sugar
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. baking soda
1 tsp. salt
Wet Ingredients:
1/2 cup oil
2 eggs
2 tsp. vanilla essence
1 cup milk
1 cup boiling water (or coffee)
Add all dry ingredients together and mix well
Add eggs, milk, and vanilla and mix well.
Add boiling water/coffee at the end and mix well. (Batter will be a bit runny).
Pour into a greased 8"tin and bake for approx. 50 - 60 minutes at 300*
(Used a Bundt cake pan when we made this cake and it worked very well).
OOOH the hot broccoli recipe sounds nummy. I copied it down for Sarah, she'll use fat-free everything but still should work!
Scrambled Eggs Chasseur
1/2 pound chicken livers
2 tablespoons butter
1/2 cup sautéed, sliced mushrooms
3/4 cup white sauce
Salt and pepper
8 eggs, scrambled with 1/3 cup milk or light cream
Chopped parsley
Cook livers in butter until they are no longer pink.
Remove from heat and dice the livers.
Add mushrooms, white sauce, salt, and pepper.
Put the mixture in the center of a warmed serving dish and spoon scrambled eggs around it.
Garnish with parsley.
SERVES: 6
Spring Soup
3 tablespoons butter
3 leeks, chopped
1 onion, chopped
2 potatoes, peeled and diced
1 carrot, sliced
2 quarts chicken stock
1/4 cup rice
1 pound fresh spinach, chopped
Salt and pepper to taste
1/2 cup light cream
In large saucepan, melt butter and sauté leeks and onions.
Add potatoes, carrots, and stock and boil 15 minutes.
Stir in rice and cook 20 minutes longer.
Add chopped spinach and cook 10 to 15 minutes longer.
Salt and pepper to taste.
Gradually stir in light cream and heat to serving temperature.
YIELD: 6 servings
:D :D :D :D :D :D :D :D :D :D :D :D :D :D :D
Brandy Alexander
4 oz. brandy
4 oz. whipping cream
4 oz. creme de cacao
1 cup crushed ice
Yummy Brandy Alexander
2 jiggers brandy
1 1/2 jiggers creme de cacao
Put in blender. Fill 1/2 full with ice cream. Blend til smooth. If too strong, add more ice cream.
Tom Collins
1 jigger lemon juice
1 jigger gin
1 teas. sugar
1/2 cup crushed ice
Ameretto Cafe
1 1/2 oz. Ameretto
coffee
whipped cream
Sombrero
1 1/2 oz. Ameretto
3 oz. milk or cream
Blend with crush ice
Sloe Gin Fizz
juice of 1 lemon
2 teas. sugar
2 jiggers sloe gin
1/3 cup cracked ice
Blend a few seconds, pour into 8 oz. glass, fill with carbonated water.
Frozen Daiquiri
1 drink:
1 jigger light rum
juice 1/2 lime
1 teas. sugar
1 cup crushed ice
Blend to desired consistency
8 drinks (to keep on hand)
1 can frozen limeade
2 cans light rum
3 cans water
Mix and freeze
Strawberry Daiquiri
1 carton frozne sweetened strawberries
1 large can (12 oz) frozen lemonade
1/2 to 2/3 can (12 oz) run
Put in blender, fill with ice, blend til smooth.
Cotton Picker
2 oz. Southern Comfort
2 oz. orange juice
1 oz. rum
1 oz. lemon juice
1 cup crushed ice
Blend. More ice will 'frappe' this drink.
Frozen Whiskey Sour
1 can lemonade
2 cans bourbon (I use Southern Comfort) :D
3 cans water
1 tbsp. frozen orange juice
Mix and freeze.
These following slush recipes are wonderful (especially the bourbon slush and the sunburst slush) and keep a long time in the freezer. Great in the summertime or for gatherings.
Lime Slush
12 oz. limeade
12 oz. lemonade
46 oz. can pineapple juice
2 qt. 7-Up or Sprite
1/2 quart vodka
green coloring
Mix well and freeze.
Bourbon Slush
6 oz. frozen orange juice
6 oz. frozen lemonade
6 cups water
Mix.
2 cups water
2 cups sugar
2 tea bags
Bring to boil.
1 1/2 cups bourbon (I use Southern Comfort) :D
Add all together. Freeze (I use a gallon ice cream container)
Serve in glasses with 7-Up or Sprite.
Ameretto Slush
1 1/2 cup Ameretto
jar Hawaiian Punch
2 ltr. 7-Up
crushed strawberries
Sunburst Slush
3 cups water
1 cup sugar
Bring to boil
46 oz. pineapple juice
6 oz. frozen orange juice
6 oz. frozen lemonade
2-3 ripe bananas, mashed
1-1 1/2 cups Vodka
2 tbsp. lemon juice
Bring water and sugar to boil. Cool. In blender, combine bananas and 1/2 of pineapple juice. In large container, stir in rest of ingredients. Freeze.
Serve in glasses and add 7-Up or Sprite.
SHOOTERS :eek: :eek:
For the women here...Screaming Multiple Orgasm :D
1/3 oz. Galliano
1/3 oz. Cointreau
1/3 oz. Bailey's Irish Cream
Shake with ice and strain into a shot glass.
And ESPECIALLY for Fugi...Nyphomanic :D
1 oz. Spiced Rum
1/4 oz. Peach Schnapps
1/4 oz. Malibu Rum
Shake with ice and strain into a rocks glass
that's dad's recipe. ty :):) I LOVE THis stuff. didn't get to have any last christmas, too pregnant. :(:D:D:( :eek: :)Quote:
Originally posted by jaybird
Bourbon Slush
6 oz. frozen orange juice
6 oz. frozen lemonade
6 cups water
Mix.
2 cups water
2 cups sugar
2 tea bags
Bring to boil.
1 1/2 cups bourbon (I use Southern Comfort) :D
Add all together. Freeze (I use a gallon ice cream container)
Serve in glasses with 7-Up or Sprite.
They're just the best, aren't they? You should make the Sunburst Slush for your next gathering. It's really good too, and doesn't taste alcohol-y like the bourbon slush.
jaybird.u jest???? that's the best part about dad's slush!!! :D:D
No kidding! But I didn't think you liked the taste of whiskey. Have him make it sometime with Southern Comfort instead. A lot smooooooooooother! ;) It's really good with spiced rum too, like Captain Morgan's. I've been thinking about trying it with Parrot Bay or Malibu Rum (coconut flavored) too, maybe for Sarah's graduation party.