ource: \"A Treasury of Great Recipes\" posted by Michael in Phoenix
sugar, and anchovies (which Mr Vincent says are optional, but you
econds or until smooth. (Mr. Price does not indicate what he
Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
Turn and cook 2 to 3 more minutes longer, or until done to taste.
Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
Spread the shallot sauce over the ...
Trim the lamb of fat and cut into 1/2 inch cubes.
In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
Chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
Add the dressing to the lamb mixture, stir well to coat.
...
Joint the chickens, splitting the breasts (and removing backbone), and separating the drumsticks and thighs (you can remove skin, if you prefer); reserve the giblets, necks, and backbones.
In a large, heavy pot, put the water, reserved giblets, necks, and backbones, and the celery, onion, parsley sprigs, oregano, salt, and pepper; simmer on medium heat for 40 minutes, then strain solids from liquid, discard solids, and reserve liquid broth.
Preheat oven to 450 degrees F.
Make the pudding topping: in a bowl, mix together flour, salt, ...
n the refrigerator.
Some recipes call for the dough to
Shuck the oysters and put them, along with their liquor, into a saute pan; simmer over medium heat until they begin to curl around the edges.
Remove cooked oysters, leaving the liquor in the pan; set oysters aside.
To the pan add the peppercorns, salt, mace, wine, vinegar, sherry, and Tabasco, and simmer over low for 10 minutes.
Remove pickling sauce from heat and let cool.
Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over.
Cover tightly and chill in refrigerator for 1 day.
(Also needed: 6 oven-proof soup bowls.).
Over medium temperature, heat a deep skillet with the bacon drippings or butter.
Add the chopped onions and saute until just soft.
Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in ...
Heat oil in dutch oven.
Cook onions, celery and garlic over medium heat, stirring, for 15 minutes or until vegetables are soft.
Add chuck and pork, breaking meat up with a fork.
Continue cooking until meat is cooked through.
Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, oregano and allspice.
Cook over low heat for one hour.
Add drained kidney beans and heat through.
In a saucepan, combine the mixed dried fruit and boiling water to cover; simmer for 10 minutes then let cool, drain, and chop.
Preheat oven to 400 degrees F.
In a bowl mix the reconstituted fruit with the pineapple chunks (don't throw that juice away), white raisins, and chopped pecans.
With a long, sharp, thin knife, cut an \"x\" about 1 1/2 to 2 inches across into the ham lengthwise so that it goes all the way through both ends of the meat.
Stuff the fruit mixture into the cavity you've created in the ham, then fasten the ham ...
Sprinkle or rub chicken with a paste of olive oil and garlic. Sprinkle with pepper.
Broil about 5 minutes per side.
Put into a covered casserole.
Bake at 350\u00b0 about 40 minutes, until tender.
Preheat oven to 350 degrees F.
Score the skin and fat of the fresh ham.
Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
Roast meat for 1-1/2 hours.
Remove fat that has accumulated in the pan.
Add to pan: 1/3 cup white wine and 1 cup water.
Continue to roast for 3-1/2 to 4-1/2 hours ...
In a large soup kettle cook the frozen snapper (in the shell) in the 3 quarts water for 90 minutes.
When the turtle meat is tender, remove the snapper from the pot and allow to cool. Pick the meat from the shell, keep warm, and set aside.
Put the turtle shell back into the snapper stock, along with the beef extract, beef stock, carrots, celery, onion, marjoram, salt and pepper (to taste), tomato puree, Tabasco, bay leaf, and garlic.
Simmer for 30 minutes and strain.
In a separate container mix together the melted butter with the ...
Put everything (except chicken) in a small saucepan and heat over medium-high heat.
Stir with a whisk, just until everything is melted and is smooth.
(This just takes a few minutes.)
If you have time, let sauce cool for about 20 minutes before pouring over the chicken.
Let chicken marinate for an hour or 2.
Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth.
Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
Divide the batter into the two prepared pans. Combine the topping ...
In a large saucepan, heat the oil, then add the pork and saute over medium heat, stirring frequently, until browned, about 7 minutes.
Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
Simmer until vegetables are tender, about 20 minutes.
Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
Preheat oven to 300\u00b0.
Grease 8-inch spring-form pan with butter.
Lay spring-form on side; put in few graham cracker crumbs.
Work around all sides.,
Lightly coat bottom.
Put in freezer for 30 minutes.
Combine all of the above ingredients, except chicken, in a pan.
Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
Cool.
Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
Uncover, increase oven temperature to hot (I raised it to 425 degrees ...
Preheat your broiler.
Get all the ingredients for the hollandaise sauce ready to go.
Arrange the prepared shrimp in a shallow \"au gratin\" dish.
Whisk together the juice of 1/2 of a lemon, olive oil, salt, and pepper, and sprinkle mixture over the shrimp in the dish.
Put the shrimp under the broiler for 3 minutes, then turn the shrimp and broil for 4 minutes longer.
When shrimp have been turned and are on their last 4 minutes, make the hollandaise sauce.
Put the egg yolks, 1 tablespoon lemon juice, salt, and Tabasco into a ...