Cooking Recipes Forums - Recipes Forum

Lemon Icebox Pie

Terry Pogue — Thu, 09 Sep 2010 00:50:20 GMT

LEMON ICEBOX PIE
Recipe By: Damgoodsweet by David Guas & Raquel Pelzel
Published in: Best of the Best Cookbooks

For the crust:
14 Whole graham crackers
1/4 cup sugar
1/4 teaspoon salt
6 tablespoon butter -- melted and still warm

For the Filling:
2 can sweetened condensed milk -- 14 oz size
1 1/4 cup lemon juice -- strained
zest of 2 lemons
8 large egg yolks
Chantilly Cream
2 cup heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar

Preheat the oven to 325F. Break the graham cracker into small pieces in a food processor along with sugar and salt. Pulse 8 times, until crackers
crumbs are the same semi fine. Pour in the butter and pulse until the butter is blended and the crackers hold they shape when you squeeze it, about 12
one second pulses. Press the crumb mixture into the bottom and two thirds of the way the sides of springform pan. Set aside.

To Make the Filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with egg yolks in a medium bowl until pale, 30 to 60 seconds, and then
whisk in the lemon juice condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour mixture into the crust and carefully transfer the baking sheet to the oven. Bake until the
center jiggles slightly, like a soft setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the
pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To Make the Chantilly Cream:
Pour the heavy cream into the bowl of a stand mixer. Add vanilla and sift in the confections' sugar. Whip on low speed to combine and then increase to
medium high and whip until medium still peaks form about 1 1/2 minutes.

Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and
remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice.

Top with a dollop of Chantilly cream and serve immediately or keep in the freezer for up to one week.

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Leek Bread Pudding

Terry Pogue — Thu, 09 Sep 2010 00:37:38 GMT

LEEK BREAD PUDDING
Recipe By: Ad Hoc At Home
Published in: Best of the Best Cookbook Recipes

2 cup leeks -- 1/2 inch slices (white and very light green parts only)
kosher salt
4 tablespoon butter
black pepper
12 cup brioche or Pullman sandwich loaf in 1 inch cubes
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cup milk -- whole
3 cup heavy cream
grated nutmeg
1 cup Comte or Emmentaler -- shredded

Preheat the oven to 350F

Clean the leek rounds well in a bowl of cool water.

Set a medium saucepan over medium high heat, Lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring
often, for about 5 minutes. As the leeks begin to soften lower the heat to medium low. The leeks will release liquid. Stir in the butter to emulsify,
and season with pepper to taste. Cover the pan with parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35
minutes. If at any point the but ter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the
parchment lid.

Meanwhile spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and
pale gold. Transfer to a large bowl. Leave the oven on.

Add the leeks to the bread and toss well, then add the chives and thyme. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a
generous pinch of salt, pepper to taste, and a pinch of nutmeg.

Sprinkle 1/4 cup of the cheese in the bottom of a 9 x 13 inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4
cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread
and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.

Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.

Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Serves: 12 as a side dish - or - 6 to 8 as a main course

Here is a recipe from Thomas Keller that is going on my Thanksgiving table!

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Snow-Covered Almond Crescents

Tracy Carman — Thu, 09 Sep 2010 00:17:30 GMT

SNOW-COVERED ALMOND CRESCENTS
Favorite Brand Name Best-Loved Holiday Recipes - Pg 314

1 cup (2 sticks) margerine or butter, softened
3/4 cup powdered sugar
1/2 teaspoon almond extract or 2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt (optional)
1 cup Oats (quick or old-fashioned, uncooked)
1/2 cup finely chopped almonds
Additional powdered sugar

Preheat oven to 325 F. Beat margarine, 3/4 cup powdered sugar and almond extract until fluffy. Add flour and salt; mix until well blended. Stire in
oats and almonds. Shape level measuring tablespoonfuls of dough into crescents. Place on ungreased cookie sheet about 2 inches apart.

Bake 14 to 17 minutes or until bottoms are light golden brown. Remove to wire rack. Sift additional powdered sugar geneously over warm cookies. Cool
completely. Store tightly covered.

Makes about 4 dozen cookies.

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Eggnog Cheesecake

Tracy Carman — Thu, 09 Sep 2010 00:15:32 GMT

EGGNOG CHEESECAKE
Favorite Brand Name Best-Loved Holiday Recipes - Pg 272

CRUST:
2 cups vanilla wafer crumbs
6 tablespoons butter or bargerine, melted
1/2 teaspoon ground nutmeg

FILLING:
4 8-ounce packages Cream Cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks

For the crust, heat oven to 325 F. Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2 inches up sides of a 9-inch spring form pan. Bake 10
minutes.

For the filling, beat cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time,
mixing at low speed after each addition, just until blended.

Blend in cream and egg yolks; pour into crust.

Bake 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around the rim of pan to loosen cake;
cool before remonving rim of pan. Refrigerate 4 hours or overnight. Garnish with Whipped Cream and ground nutmeg.

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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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Ferrero Roche, The easiest recipe ever

Chrissie1 — Thu, 09 Sep 2010 00:10:01 GMT

Makes 25

10 Rivita
4 tablespoons of nutella warmed in the microwave
Sweet cases

* Crush the rivita`s
* Pour the crushed ryvita`s into the nutella & combine
* Roll the mixture into balls and place into the sweet cases
* Refrigerate for a couple of hours

I think these taste delicious, just the same as the original Ferrero Rocher, but not nearly as naughty!

Go on, enjoy, you�re worth it!

Pudding Chip Cookies

fan123 — Wed, 08 Sep 2010 10:38:05 GMT

Love this cookies hope you all love them too I found them in free
recipes and there you'll find more recipes and pictures.

Pudding Chip Cookies
Ingredients
1 cup butter, softened
3/4 cup firmly packed brown sugar
half cup sugar
1 pkg. (4 serving size) instant pudding, any flavor
1 tsp. vanilla
2 eggs
4 cups flour
1 tsp. baking soda
1 pkg. (12 oz.) mini morsels
Directions
Preheat oven to 375F.
Beat butter, sugars, pudding mix, and vanilla in large bowl until well
blended. Add eggs; mix well. Gradually add flour and baking soda,
beating until well blended. Stir in mini morsels. Drop dough by
teasponfuls, 2 inches apart, onto baking sheets.
Bake at 375F for 8 to 10 minutes, or until golden brown. Remove from
cookie sheets. Cool on wire racks.

--
fan123

Bananas Foster

fan123 — Mon, 06 Sep 2010 03:15:07 GMT

hello! i'm new here. I'll make a delicacy with bananas
Bananas Foster

1/4 cup vegan margarine
1 cup Sucanat or unbleached cane sugar
1/2 t. cinnamon
4 large bananas, peeled, and diagonally sliced
1/4 cup dark rum
3 T. banana liqueur

In a non-stick skillet, place the margarine, and melt over low heat. Add
the Sucanat and cinnamon, stir well, and cook the mixture over low heat
until the Sucanat is dissolved. Add the sliced bananas, basting the
bananas occasionally with the Sucanat mixture. Continue to cook the
mixture over low heat for 3-4 minutes or until the bananas have
softened. Add the rum and banana liqueur, and continue to cook for an
additional 1 minute. Leaning back away from the skillet, carefully
ignite the contents of the skillet, allow the flame to subside, and
remove from the heat. Serve warm over non-dairy ice cream or sorbet, or
as a topping on cakes or pies.

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fan123

Whiskey Salmon Linguine

ianlow32 — Thu, 02 Sep 2010 05:39:23 GMT

Locally in Singapore, we have this interesting dish called XO Bee Hoon, or sometimes another variation is Fish Head Bee Hoon. It's basically a milk based fish broth with sliced fish, or fish head pieces served with rice noodles and in the XO variant, a dash of brandy is added to give it an aromatic and sweet enhancement.

I decided to come up with a pasta variant over the weekend using salmon instead, among other minor changes.

To begin, fry some slices of ginger with minced garlic at high heat. Add in some chopped leeks as well. Splash some whiskey after a min or 2. Add chicken broth (you can use fish stock as well) and bring it to boil.

Separately, season some sliced salmon and lightly seal it in a pan and set aside. Once the broth is at a boil, add it in the salmon pieces and let it simmer for at least 20 mins.

Add some cream (milk is the traditional ingredient here but I prefer cream for the flavour) and bring it to a boil again. Add in some freshly cooked linguine to let it absorb the flavors of the broth. Just before serving, add another few dashes of whiskey to give it that sweet aroma and garnish it with some chopped coriander. It should give a similar yet somewhat unique twist from the traditional XO bee hoon taste.

Couscous Tabbouleh

War — Mon, 30 Aug 2010 20:04:18 GMT

DON'T , DON'T , DON'T CROSSPOST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

"War" wrote in message
news:i5h2s3$46e$1@news.albasani.net...

Caramel Popcorn Balls

War — Sat, 28 Aug 2010 19:47:45 GMT

These caramel popcorn balls are easy to make and easier to eat. This
recipe can be used for a simple caramel popcorn as well, requiring less
effort for the same great taste.

http://www.gatehousegourmet.com/2010...popcorn-balls/

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Benihana fried rice recipe

Willy Mcgee — Wed, 25 Aug 2010 00:23:00 GMT

Hey guys, New here, just thought i would share this

1/2 teaspoon onion, chopped
1/3 teaspoon carrots, chopped
1/3 teaspoon green onions
4 ounces rice, steamed
3 pinches salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce chicken, cooked
1/4 teaspoon sesame seeds
3 pinches pepper
1 teaspoon soy sauce

Scramble eggs and chop after cooking. Saut? chopped onion, green onion
and carrots until done and mix with chopped scrambled egg and chicken.
Break off chunks of steamed rice and mix with vegetable, egg and chicken
mixture. Add sesame seeds and salt and pepper. Stir in cream butter and
soy sauce into the mixture.

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Willy Mcgee

Tourtiere � Quebec Meat Pie

War — Sun, 22 Aug 2010 21:33:46 GMT

Tourtiere, the traditional meat pie from Quebec, is easy to make and a
great dish to serve a group of people. This is a common winter holiday meal.

http://www.gatehousegourmet.com/2010...at-pie-recipe/
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HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
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HTTP://www.theteafaq.com/ The Tea FAQ
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HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ
http://www.gatehousegourmet.com/ The Gatehouse Gourmet

http://www.gatehousegourmet.com/2010/08/22/tourtiere-quebec-meat-pie-recipe/

War — Sun, 22 Aug 2010 21:32:41 GMT

crab cake recipes

tan lee — Fri, 20 Aug 2010 08:19:50 GMT

This Dungeness crab cake recipe combines the delicate taste of the
dungeness crab cakes with the acidity of lemon aioli. An easy to
prepare recipe this one can be made with dungeness or blue crab. Try
it out and let me know how it tastes. -The Crab Cake Guy

http://crabcakerecipes-crabcake.blogspot.com/

Salmon En Papillotte

Geoff.S — Wed, 18 Aug 2010 14:49:04 GMT

Hi all!

I'm new to this forum and I work on an online publication focused on healthy eating and cancer prevention. We post a lot of recipes (as well as other healthy living info) and I wanted to share this great recipes that was recently introduced to us for Salmon En Papillotte.

Check it out and let me know what you think!

increaseyourodds.ca/2010/08/18/salmon-en-papillotte/

You can also join us on Facebook if you like what you see!
facebook.com/IncreaseYourOdds

:)