‘…For those who love a harmony of softly blended flavors with the faint suggestion of seafood…’
Melt 2 tablespoons of the butter in a skill over medium heat. Add the onions, green onions and garlic. Cook, stirring often, for about 5 minutes, or until the onions are tender but not browned. Using a slotted spoon, remove the onions and garlic and set aside.
Put the flour, salt and pepper on a large piece of waxed paper, and stir with a fork to mix well.
Dip the scallop slices into the flour mixture and coat well. Shake off excess flour.
Melt 2 tablespoons of the remaining butter in the skillet and quickly saute the scallops in it…
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1 c Sugar 2 lg Eggs 1 1/2 c Unsalted Butter, Softened 3 tb Instant Espresso, Dissolved 1 tb Hot water
1 1/2 c Heavy Cream 6 oz Bittersweet Chocolate, Chip
3/4 c Apricot Preserves Chocolate Coffee Beans
Line 2 greased jelly-roll pans, 15×10×1-inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon. Add the chocolate and combine the batter well. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks. Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it…
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SNAP BOTH ENDS OFF THE BEANS and pull off any strings. Cut large pole beans crosswise into 2-inch pieces. Don’t cut smaller French haricots verts. Fill a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice cubes. Set aside. Bring 4 quarts of water with 2 tablespoons kosher salt to a boil over high heat and add the beans. The water will stop boiling when you add the beans. After it has returned to the boil, cook the beans, uncovered, until tender but still crisp. This will take from 3 to 5 minutes depending on the size and age of the beans. Remember that this is only a preliminary preparation so do not overcook the beans. Drain the beans and place them immediately into the ice water. Stir until cool, then drain. Spread…
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Cook bacon- drain but reserve dripping, if necessary add veg oil to measure 1/3 c total. In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just til moistened. Batter will be lumpy, stir in cheese, bacon and cereal. Fill greased or lined muffin cups 3/4 full. Bake at 400 for 15-20 min. Makes 12.
OVEN TEMP: 350 DEGREES MIX ALL INGREDIENTS TOGETHER. PLACE IN LOAF PAN. BAKE FOR 1 HOUR 15 MIN. *I LIKE TO FORM THIS IN A BALL AND PLACE IT ON A RACK TO COOK, SO THAT MOST OF THE FAT DRIPS AWAY FROM THE MEAT. THIS MEAT LOAF MAKES GREAT SANDWICHES AND IS FLAVORFUL WHEN COLD.
1. Cut each chicken breast into 5 thin slices 2. Place shrimp in mortar and smash into a paste, add onions, lemon grass, salt and pepper continue mashing until you have a paste 3. Lay chicken fillet on flat surface, place a piece of ham on 1 end, top ham with 1/10 of shrimp mixture 4. Roll up , dip in cornstarch and fry in oil until golden. I have never tried this without the ham, but it seems like it might work. Dgeign
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Wash beans and sort for quality. Pour into 4 cups boiling water, remove from heat, and cover for 4 to 5 hours.
Cook onions in frying pan until golden, Add beans (drained), celery, seasonings and 5 cups water and ham hock to onions boil 30 mins. then simmer covered for 1 1/2 hours. Add additional water if needed.
* Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to 1/4 inch thickness. In a large frying pan, melt 2 T. butter over meduim heat. Add chicken and saute’, turning once, until lightly browned about 2 minutes on each side. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.
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Sprinkle chicken with salt and lemon juice. In heavy skillet, melt 4 tbls butter. Add onion and chicken. Brown until golden. Add apple juice and broth. Cover; cook until tender, about 15 minutes. Remove to platter; keep warm. In small skillet, melt remaining butter. Add apple slices. Sprinkle with brown sugar. Saute until tender crisp. Reduce chicken liquid in skillet to 2/3 cup. Add sour cream. Season to taste. Pour sauce over chicken. Place apple slices around edge of platter.
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Heat oil in a large saucpan set over medium heat. Add onions and garlic. Saute for 2 min. Add remaining ingredients. Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 5 min.
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