Kopy Kat Recipes - G

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Kopy Kat Recipes - G

Post  justmecookin on Mon Sep 29, 2008 7:12 am

General Tsao's Chicken

Sauce
1/2 cup cornstarch
1/4 cup water
1+1/2 teaspoon minced garlic
1+1/2 teaspoon minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1 1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 teasoon white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.

Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

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Godfather's Chicago-Style Deep-Dish Pizza

Post  justmecookin on Mon Sep 29, 2008 7:14 am

Godfather's Chicago-Style Deep-Dish Pizza

1 package rapid-rise active yeast (1/4 ounce)
1 cup warm water, between 105 to 115 degrees
1 teaspoon granulated sugar
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 pound shredded mozzarella cheese
1 pound cooked Italian sausage, crumbled
1 (28 ounce) can diced tomatoes, well drained
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese

In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.

Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.

With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.

Bake in a 500 degrees oven for 15 minutes. Reduce the heat to 350 degrees and bake for 20 minutes, or until the crust is brown.

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Godfather's Antipasto Salad

Post  justmecookin on Mon Sep 29, 2008 7:14 am

Godfather's Antipasto Salad

Dressing
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon honey (or to taste)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Salad
2 cups mixed iceberg and romaine lettuces for each serving
Sliced salami
Sliced mozzarella cheese
Marinated artichoke hearts
Thinly sliced white onion
Sliced ripe black olives
Halved cherry tomatoes
Garbanzo beans (optional

Combine the ingredients for the dressing in a jar, cover tightly and shake. Use a salad dish or a small platter if it is going to be used for a meal. Fill the center with the lettuces, top with quartered artichoke hearts, sliced onion, olives, tomatoes and garbanzo beans. Top with the dressing, or serve on the side.

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Golden Corral Bread Pudding

Post  justmecookin on Mon Sep 29, 2008 7:15 am

Golden Corral Bread Pudding

3 cups French bread cubed and partially dried
1/2 cup melted butter
2 cups whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup brown sugar (dark)

White Sauce
1 cup whole milk
2 tablespoons butter
1/2 cup granulated sugar
1 teaspoon vanilla
1 tablespoon flour
Dash of salt

Scald milk and butter together. Remove and set aside. Beat eggs, add brown sugar and cinnamon. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle.

Add bread cubes and stir carefully, do not beat. Place in an 8"x11" well-oiled pan. Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick. When done set aside.

White Sauce: Mix all ingredients together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those who desire that little extra.

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Golden Corral Bourbon Chicken

Post  justmecookin on Mon Sep 29, 2008 7:16 am

Golden Corral Bourbon Chicken

1 pound chicken leg or thigh meat, cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.

Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.

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Golden Corral Crab Salad

Post  justmecookin on Mon Sep 29, 2008 7:17 am

Golden Corral Crab Salad

1 package imitation crabmeat, flaked
2 to 3 stalks celery, diced
1 small bunch scallions, chopped
2 cups ranch dressing

Combine all ingredients and chill before serving.

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Golden Corral's Seafood Salad

Post  justmecookin on Mon Sep 29, 2008 7:18 am

Golden Corral's Seafood Salad

1 1/2 pound imitation crab meat, squeezed to remove any excess water
1/2 cup each: diced celery, diced green onions (both white and green parts)
1/4 cup each: diced green pepper, ranch dressing, mayonnaise

In a large bowl, break up crab meat. Add celery, onions, green pepper, ranch dressing and mayonnaise. Mix well. Makes 6 servings

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Golden Corral Sausage and Veggies

Post  justmecookin on Mon Sep 29, 2008 7:19 am

Golden Corral Sausage and Veggies

1 pound smoked sausage sliced
3 medium onions sliced
2 bell peppers sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Slice onions and bell peppers. Sauté in 2 tablespoons vegetable oil over low heat until onions are mild yet not browned. Add sausage until heated. Add spices while cooking. Makes 4 servings

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Goldie's Sports Cafe Green Chile Chicken Rolls

Post  justmecookin on Mon Sep 29, 2008 7:20 am

Goldie's Sports Cafe Green Chile Chicken Rolls

2 egg roll wrappers
1 (6 ounce) chicken breast, cooked and shredded
2 ounces mild green chiles, diced
1 egg, beaten
1 dash cornmeal
Oil for frying

Lay each egg roll wrapper flat like a diamond shape. Place shredded chicken and green chiles in the center. Moisten edges of the egg roll wrappers with the beaten egg. Roll the egg roll wrapper from the bottom point to the top, tucking the sides in as you go.

Make sure you have a good seal; then roll the egg roll in corn meal. Fry the chicken rolls in 375 degree canola oil until golden brown. Drain on paper towels. Serve with your favorite dipping sauce.

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Goldie's Coleslaw

Post  justmecookin on Mon Sep 29, 2008 7:21 am

Goldie's Coleslaw

8 cups (one small head) cabbage, shredded or sliced thin
1/8 teaspoon garlic powder
2 tablespoons granulated sugar
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup mayonnaise
Pickle Juice to taste

Mix all together and allow to stand several hours or overnight.

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Goldie's Buffalo Chicken Focaccia Sandwich

Post  justmecookin on Mon Sep 29, 2008 7:22 am

Goldie's Buffalo Chicken Focaccia Sandwich

1 focaccia flatbread
1 (6 ounce) chicken breast, grilled and sliced into bite-size pieces
2 to 3 teaspoons buffalo wing sauce
2 ounces celery, diced
2 teaspoons bleu cheese dressing

Focaccia bread should be thin and pliable, so you can roll it up. If it's too thick, carefully slice it into two thinner, full-size sheets of bread. Toss chicken with buffalo wing sauce to coat. Spread chicken evenly across the middle of the focaccia.

Add remaining ingredients, then roll bread and filling like a jellyroll. Trim edges, then slice into four or five pieces. Serve with fries or potato chips.

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Ground Round Bread Pudding

Post  justmecookin on Mon Sep 29, 2008 7:23 am

Ground Round Bread Pudding

1 pound freshly baked dinner rolls
3 1/2 cups milk
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1/2 cup raisins
1 can (8 ounce size) crushed pineapple

To make bread pudding: Tear rolls into 1/2-inch square pieces, being careful not to squeeze bread so it remains light and fluffy.

Place bread in bowl. Add milk and, stirring occasionally, let bread absorb milk to point of saturation, about 15 minutes.

In another bowl, beat eggs. Add sugar, vanilla, raisins and pineapple. Mix well. Add to bread/milk mixture and mix until combined with rubber spatula.

Preheat oven to 375 degrees. Pour into 13-by-9-inch or 14-by-10-inch pan. There should be about 1-inch head space. Loosely cover pan with foil.

Bake in preheated oven 40 to 45 minutes or until golden brown and puffy. While pudding is cooking, do not slam oven door. Check for doneness by piercing pudding in several places with a toothpick. Each time toothpick should come out clean. Cool slightly, cut into 6 portions. Top each with warm Jack Daniels sauce.

Jack Daniels Sauce

1/4 cup water
1 1/3 cup sugar
11 tablespoons butter, cut into small cubes
3/4 teaspoon ground cinnamon
1/2 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract
2 tablespoons Jack Daniels

Place water and sugar in saucepan. Mix until sugar dissolves. Set over medium heat and cook without stirring until mixture comes to boil. Immediately reduce to simmer and cook until mixture is clear.

Turn off heat. Add butter, stir until butter is completely melted. Add cinnamon, lemon juice, vanilla and Jack Daniels; whip lightly to combine.

Remove from stove top and cool slightly. Serve immediately or cool completely and reheat when ready to serve. Makes 6 servings

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Ground Round Mexican Chicken and Tortilla Soup

Post  justmecookin on Mon Sep 29, 2008 7:24 am

Ground Round Mexican Chicken and Tortilla Soup

1 pound of cubed chicken breast (browned)
1 can of Fiesta nacho cheese soup
1 can of cream of chicken soup
1 soup can of milk
1 can of enchilada sauce (mild only)
Crushed tortilla chips
Shredded cheddar cheese

Brown chicken breast and set aside. Combine all the other ingredients except the tortilla chips and cheddar cheese Bring to a boil over low heat, it burns very quickly, so stir at all times. Serve with crushed tortilla chips and the shredded cheddar cheese in the soup. Makes 8 servings

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Gregory's World Bistro Tandoori-Style Chicken

Post  justmecookin on Mon Sep 29, 2008 7:25 am

Gregory's World Bistro Tandoori-Style Chicken

4 chicken breasts, skin on
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon curry powder
1/4 teaspoon cardamom
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/2 tablespoon fresh ginger
1/2 tablespoon fresh garlic, minced
1/4 teaspoon salt
1 dash red food color (optional)

Marinate chicken breasts in a mixture of the remaining ingredients, at least one hour or as long as overnight.

Place chicken breasts, skin-side up, on a sheet pan. Turn oven to broil. Place the sheet pan on the second rack down from the broiler, so they cook very hot but don't burn. Broil 10 to 15 minutes or until cooked through.

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Greenfield Village Hobo Bread

Post  justmecookin on Mon Sep 29, 2008 7:26 am

Greenfield Village Hobo Bread

2 cups raisins
1 1/2 cups boiling water
4 teaspoons baking soda
4 teaspoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 3/4 cups walnuts
4 cups flour

Pour boiling water over raisins; let cool. Stir in soda and other ingredients. Fill 6 or 7 greased and floured large soup cans to half full.

Bake at 350 degrees for 45 minutes to an hour. Cool and remove from cans. Makes 6 or 7 large loaves or 24 servings.

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Guadalajara Cilantro Rice

Post  justmecookin on Mon Sep 29, 2008 7:27 am

Guadalajara Cilantro Rice

2 1/2 cups uncooked parboiled rice (Guadalajara uses Uncle Ben's)
Very hot tap water
1/4 cup chicken stock base
4 tablespoons unsalted butter
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1/4 cup chopped cilantro leaves

Place rice in a 6-inch deep (3- or 4-quart) pan. Cover with very hot tap water and stir vigorously to clean and soften rice. Drain rice in a colander. Repeat twice with fresh hot water to clean and soften rice adequately.

In mixing bowl, add 1 quart very hot tap water to chicken base. Mix well with a wire whisk. Add dissolved chicken base mixture to soaked rice; stir well. Place rice, uncovered, in 350 degree oven 15 minutes.

Melt butter in a microwave-safe container. Remove rice from oven and add butter to rice; mix thoroughly.

Cover rice and return to 350 degree oven for 15 minutes. Meanwhile, combine bell peppers in mixing bowl and cover with very hot tap water. Set aside to soften.

Remove rice from oven. Drain water; rinse softened peppers thoroughly with hot water. Add peppers to rice; mix thoroughly. Add cilantro and hold at serving temperature. Serves 4 to 6.

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Guadalajara Spanish Rice

Post  justmecookin on Mon Sep 29, 2008 7:28 am

Guadalajara Spanish Rice

1 1/8 cup lard
1 qt. uncooked long-grain rice
5 cups warm tap water
1-1/4 cup sliced green bell pepper
1-1/4 cup sliced white onion
1 cup pureed fresh tomato
1 tablespoon chicken stock base
1 tablespoon ground cumin (cominos)
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoon papri

Melt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes. Strain off lard. Return rice to large, wide 3-quart pot.

Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand. Cover with foil and transfer to 350-degree oven for 15 minutes. Remove from oven and mix rice to evenly distribute vegetables. Makes 8 servings

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Guadalupe Cafe Jalapeno Cheese Soup

Post  justmecookin on Mon Sep 29, 2008 7:29 am

Guadalupe Cafe Jalapeno Cheese Soup

6 cups chicken broth
8 celery stalks
2 cups diced onion
3/4 teaspoon garlic salt
1/4 teaspoon white pepper
2 pounds Velveeta cheese
1 cup diced jalapeno peppers
Sour cream
Flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas. Makes 6 servings

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Guadalupe Cafe Salsa

Post  justmecookin on Mon Sep 29, 2008 7:30 am

Guadalupe Cafe Salsa

4 cups crushed tomatoes
2 green bell peppers, seeded/washed & chopped
1 medium sized onion, chopped
2 tablespoons garlic salt
4 jalapeno peppers, boiled for 15 minutes then cooled & chopped
1/4 cup chopped green chile
1 tablespoon crushed red chile
1 teaspoon cumin powder
2 teaspoon dried oregano

Mix all the ingredients together in a medium sized bowl. Cover and refrigerate overnight.

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Gullah House Restaurant Miss Hannah's Casserole

Post  justmecookin on Mon Sep 29, 2008 7:30 am

Gullah House Restaurant Miss Hannah's Casserole

5 cups water
1 1/2 pounds unpeeled, medium-size fresh shrimp
3 1/4 cups water
1/2 teaspoon salt
1 cup regular grits, uncooked
2 large eggs, lightly beaten
1/4 cup milk
2 cloves garlic, minced
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
Chopped fresh parsley (for garnish)

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and de-vein shrimp; set aside.

Bring 3 1/4 cup water and salt to a boil in a medium saucepan; stir in grits. Cover, reduce heat, and simmer 10 minutes. Remove from heat.

Combine eggs and milk; gradually stir into grits. Stir in shrimp, garlic and 1 cup of the cheese. Spoon into a lightly greased 11 x 7-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 30 minutes. Let stand 5 minutes. Garnish, if desired. Makes 6 servings.

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Grizzly's Grill and Saloon Easy at Home Meat Smoking

Post  justmecookin on Mon Sep 29, 2008 7:31 am

Grizzly's Grill and Saloon Easy at Home Meat Smoking

Rib and Chicken Seasoning (type based on preference)
Liquid Smoke
Water

Take a vented roasting pan and pour in about an inch worth of water in bottom of pan. Add 1 1/2 cups of liquid smoke to water.

For chicken, split the whole chicken into halves and rub with seasoning. Place the chickens on vent in pan covered with plastic wrap and aluminum foil. Bake in oven at 250 degrees for 2 1/2 hours.

For ribs, peel the thin layer of fat off the back of the rib and rub with seasoning. Stand the ribs up in the pan so that the bones are pointing up and down. Cover with plastic wrap and aluminum foil and bake in oven at 250 degrees for 2 1/2 hours. For extra flavor sear the ribs on a grill for 3 minutes a side before smoking.

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Grizzly's Grill & Saloon BBQ Pork Chops

Post  justmecookin on Mon Sep 29, 2008 7:32 am

Grizzly's Grill & Saloon BBQ Pork Chops

1 (64 ounce) bottle ketchup
1/2 cup white vinegar
1/2 cup liquid smoke
1 cup water
1/2 cup brown sugar
1 tablespoon white pepper
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dry mustard
1 tablespoon oregano
8 ounces bourbon
3/4 cup grape jelly

In a large mixing bowl combine ketchup, vinegar, liquid smoke and water. Mix thoroughly with a wire whisk. Add brown sugar and mix until clumps are worked out. Add the remaining spices and mix well.

In a sauté pan, heat the bourbon until it begins to flame up. When the flames begin, turn the flame off on your stove and let the remaining alcohol burn off. Please supervise this process until it is finished.

In a stockpot, add the sauce, bourbon, and grape jelly and simmer over medium heat. Stir frequently until the sauce begins to darken, about 45 minutes to an hour. Remove from heat, use instantly or refrigerate until ready to use.

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Grouper's Sponge Cake with Strawberry Banana Mousse

Post  justmecookin on Mon Sep 29, 2008 7:33 am

Grouper's Sponge Cake with Strawberry Banana Mousse

Sponge Cake
2 tablespoons milk
1 tablespoon unsalted butter
2 eggs
1 egg yoke
6 tablespoons flour, sifted
1/2 teaspoon baking powder

Heat the milk and butter until warm. Whisk together the sugar, eggs, and egg yolk in a metal bowl and place over barely simmering water for five minutes, or until the sugar is dissolved. Remove from the heat and whip with an electric mixer on high speed for five minutes, or until tripled in volume. Fold in the flour and baking powder until combined.

Add the warm milk mixture and fold until just combined. Spread the batter into a parchment-lined and buttered 9 x 13-inch pan. Bake at 400 degrees for 10 minutes or until light golden brown. Cool in the pan.

Strawberry Banana Mousse
1 pound strawberries
1/2 pound bananas
1 cup granulated sugar
2 cups heavy cream
1 tablespoon cornstarch
1/4 cup Puerto Rican Rum

Place strawberries, bananas, rum and sugar in saucepan and reduce by half. Add cornstarch and puree in food processor.

In electric mixer, whip heavy cream until stiff peaks form. By hand, fold strawberry mixture into the whipped cream.

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Gran Forno Italian Bakery Favorite Amaretto Cookies

Post  justmecookin on Mon Sep 29, 2008 7:34 am

Gran Forno Italian Bakery Favorite Amaretto Cookies

1 1/2 cups granulated sugar
3 (7 ounce) tubes almond paste
1 teaspoon grated lemon or orange zest
4 egg whites
2 tablespoons confectioners' sugar

Spray baking sheets with no-stick cooking spray and preheat oven to 400 degrees. Combine granulated sugar, almond paste and orange zest using an electric mixer. Add the egg whites and beat until totally combined and smooth. Dough should be soft.

Using a pastry tube, pipe 1/2-inch dots of dough 2 inches apart on a baking sheet. If you don't have a pastry tube or prefer not to use it, you can shape the cookies by using 2 spoons to make scant 1 tablespoon mounds of dough on the baking sheet.

Bake 10 minutes or until golden and set. Let sit on pan 5 minutes to cool. Remove to wire racks. Sprinkle with confectioners' sugar. Makes about 200 cookies using a pastry bag; 40 cookies using spoons.

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Goulash Place Hungarian Goulash Soup

Post  justmecookin on Mon Sep 29, 2008 7:35 am

Goulash Place Hungarian Goulash Soup

3 tablespoons vegetable oil (or better yet, chicken fat)
1 pound lean beef, cut into 3/4-inch cubes
1 teaspoon Hungarian paprika
2 medium onions, minced (1 1/2 cups)
6 cups chicken broth or light soup stock
3 carrots, sliced into thin discs
4 medium-size boiling potatoes, cubed
1 large tomato, peeled and cut into eighths
1/4 cup chopped parsley
1/2 teaspoon caraway seeds
Salt and pepper to taste
1 bay leaf, broken in half
1/4 teaspoon dried dill

Heat vegetable oil or chicken fat in bottom of 5-quart stockpot over medium heat. Sauté beef until browned on all sides, about 5 minutes, then season with paprika and remove with slotted spoon. Sauté onions until they are soft but not browned, 6 to 8 minutes.

Add broth and raise heat. When it simmers, add beef. Cover and simmer 2 hours or until meat is very tender. Add carrots, potatoes, tomato, parsley, caraway seeds, salt and pepper, bay leaf and dill. Cover and simmer gently until potatoes are fork-tender, about 15 minutes. Discard bay leaf halves.

To serve: If desired, add your favorite dumplings to soup 15 to 20 minutes before serving. Or serve with good bread on the side. Makes 6 servings.

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Re: Kopy Kat Recipes - G

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