Famous Secret Recipes Exposed!: Rosemary Chicken with Orange-Maple Glaze
June 18, 2009
Prep Time: 5 Minutes Cook Time: 30 Minutes Ready In: 35 Minutes
Makes: 4 servings
To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Ingredients
1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
Directions
1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Chili Recipe - A Red Chili Nightmare!
June 15, 2009
This chili recipe is, indeed, a really nightmare! Taste it only when curiosity becomes unbearable and courage is strong! 
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Ingredients:
- 1 cup Pinto beans, dried
- 1 tsp Paprika
- 5 cups Water
- 1 Nutmeg, ground, whole
- 2 tbsp Lard
- 1 tsp Cumin
- 1 tbsp Bacon drippings
- 2 tsp Oregano, dried, pref. Mexican
- 1 Onion
- 4 tbsp Sesame seeds
- 12 oz Pork sausage, country-style
- 1 cup Almonds, blanched, skins removed
- 1 lb Beef, coarse grind
- 12 Red chiles, whole dried
- 4 Garlic cloves
- 1 tsp Anise
- 1 1/2 oz Milk chocolate, small pieces
- 1/2 tsp Coriander seeds
- 1 can Tomato paste (6oz ea)
- 1/2 tsp Fennel seeds
- 2 tbsp Vinegar
- 1/2 tsp Cloves, ground
- 3 tsp Lemon juice
- 1 Cinnamon stick, ground
- 1 Soft tortilla, chopped
- 1 tsp Black pepper, freshly ground
- Salt
Instructions for this special chili recipe:
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
Steaks
June 12, 2009
Eating steak has always been a symbol of prosperity. During the turn of the century, steak houses were patronized by the elite. The cattle and the oil barons ate their thick cuts of sirloins smothered with oysters or stuffed with them making it too expensive of a place for the common folk. Nowadays, steaks are as popular a meat item as a hamburger. From the various cuts of steaks cooked rare or medium and also done, everyone has their own way of enjoying them.
The steak eaters meal begins with a Steak And Potato Soup that is made with sirloin tips that have been sliced very thin.
Steak And Potato Soup (Serves 6)
6- sirloin tips , tenderized and cut into thin strips 1-medium yellow or white onion, chopped 2-cups potatoes, cut into chunks 2- cups green beans, fresh or frozen, 1-cup stewed tomatoes, chopped 3-cups chicken broth or stock 3-cups water 3-Tlbs. cooking oil 1/2-cup flour, seasoned with salt and pepper 2-Tablespoons parsley flakes
Swiss Cheese Fondue
June 8, 2009
Ingredients
600g white bread (I recommend baguette or any other kind of white bread with a lot of rind)
600g Swiss cheese (e.g. Freiburger, Appenzeller, or Greyezer) 3dl white wine
1tbsp cornstarch
1 peeled garlic clove
a bit pepper, paprika, nutmeg
Preparation
1. Cut the white bread into small cubes
2. Grind the cheese and put it into your Fondue Pan
3. Now mix the white wine with the cornstarch and pour to the grinded cheese. Cook it with low heat. It is important to stir regularly.
4. Put the peeled garlic clove into the Fondue Pan
5. Spice it with pepper, paprika, and nutmeg Cook the Fondue with a Fondue Burner at the table.
Now you can enjoy your Swiss Fondue. Use Fondue Forks to stir with the cubed white bread.
Tips
Long stocked cheese suits better for Swiss Fondue.
You can pour more white wine into the Fondue when eating. The Fondue will stay viscid longer.
The crust, which remains at the end of every Fondue is known as a delicacy among Fondue connoiseurs.
I recommend to drink tea or red wine to enjoy a perfect Swiss Fondue.
Party Appetizer Recipes ? So Easy And So Affordable!
June 3, 2009
These are two of my favorite party appetizer recipes that I used to prepare in parties! They are quick, easy and the ingredients are available in any store.
Note: Both party appetizer recipes yield 8 servings.
Cocktail Kebabs
Ingredients:
8 large Shrimp, cooked
1 Garlic clove, crushed
2 Green onions, trimmed
2 tbsp Lemon juice
1/2 Red bell pepper, seeded, cut in thin strips
2 tbsp Olive oil
1 tsp Sugar
1 tsp Coarsely ground mustard
8 small Ripe or green olives
1/4 tsp Creamed horseradish
Instructions:
Remove heads and body shells from shrimp but leave on tail shells. De-vein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels.
VARIATION: Add small slices avocado to shrimp mixture.
Crispy Wontons
Ingredients:
3/4 lb Ground Pork
1/2 tsp Grated Fresh Ginger Root
Mexican Recipes ? World Class Dishes In Your Kitchen!
June 1, 2009
Here are two **Must Try** Mexican recipes! They are HOT, tasty and so easy!
Chiles Rellenos Meatballs
- 12 small potatoes, or 2 large baking potatoes
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1/2 pound Anaheim chili peppers
- 1/2 cup yellow onions — minced
- 4 eggs
- 1/2 teaspoon salt
- black pepper — to taste
- garlic salt — to taste
*Anaheim chilies, roasted, peeled and diced.
Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well. Add beef to potatoes then add chiles, chopped onion and egg yolks.
Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.
Note: Both Mexican Recipes yields between 4 to 6 servings.
**Our** Family Secret Salsa
Do You Know How Many Ways There Are To Eat A Cat Head Biscuit?
May 27, 2009
A time honored Southern tradition, the infamous “Cat Head” biscuit has become as much an icon of southern cooking as fried chicken. Just say the words “Cat Head Biscuits” almost anywhere in the South and you will instantly conjure up memories childhood and of mouthwateringly delicious meals.
Born of humble beginnings, the “Cat Head Biscuit” was never anything fancy. Just a few simple ingredients, usually mixed and “patted” out by hand, these delicacies bring back wonderful memories like no other food can.
What makes a “Cat Head Biscuit” so special; it’s just a biscuit after all, right? I can’t honestly say why they are loved so much or why just the mention of the name sparks such comforting memories. Maybe it’s the thoughts of our mothers and grandmothers standing in hot kitchens, over wood burning stoves, lovingly preparing food for their families or maybe it’s that first bite fresh from the oven. This is the very definition of “Comfort Food”. From that first savory taste of butter as you bite through the crispy crust to the soft, warm inside; you know you are in for a real treat!
Pasta Recipes ? The Very Best In Italian Cuisine!
May 24, 2009
These pasta recipes are excellent for dinners or parties.
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.
So, here we go?
Lemon Tuna Pasta
- 4 tsp Butter
- 18 Black olives, pitted & sliced
- 1 tsp Oil; olive
- 2 can Tuna; chunk, drained
- 4 large Garlic cloves, chopped
- Pasta; penne, cooked and drained
- 1/8 cup Lemon juice
- 4 tsp Butter (add at end)
- 3 tsp Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Mrs. Butters? Secret Key Lime Pie Recipe
May 19, 2009
“Frozen Key Lime Pie recipe?” Fern Butters asked. “Child, I’ll take that secret with me to the grave.”
Fern Butters’ frozen key lime pie was legend. Every time President Harry S Truman went through Islamorada on Upper Matecumbe Key on his way to the “Little White House” in Key West, he stopped. More specifically, he stopped at Fern Inn for some of Fern Butters’ frozen key lime pie.
And so did other folks, commoners and dignitaries alike?Papa Hemingway, Cordell Hull, Douglas Fairbanks, Julia Child . And me.
I didn’t see any of those famous folks. Except Julia Child. And I didn’t know who she was. Ignorance of youth.
But I did eat Mrs. Butters’ frozen key lime pie.
I wasn’t a child when I asked her about the recipe. I had recipes for my grandmother’s compressed fruit cake. And my grandfather’s elderberry wine. And a passel of others I’d collected from near and far. So I thought her recipe would fit right in with my collection.
Not so. I was a young pastor at her little church in Matecumbe. But I could have been Gabriel himself.
And could never obtain that closely guarded secret.
Asparagus Quiche
May 16, 2009
½ lb. Asparagus spears (top part of asparagus with the floret) 2 shallots 4 eggs ¼ cup Milk Salt Pepper ½ cup Ementaller Ready made pie crusts or use our Pate Brise recipe.
Preheat your over to 375F.
Bake the piecrust at 375F for about 10-15 minutes. Don’t cook it all the way through. Remove from oven and let cool.
Bring a pot of water to a boil. Add salt. Cook the asparagus for a few minutes (3 minutes should be sufficient.) Plunge into ice water to stop the cooking process and set aside.
Dice a shallot and in a little bit of oil, sweat the shallots. (Cook on low heat until shallots are translucent.)
Break eggs into a bowl and whisk until completely beaten. Add milk and incorporate into the eggs. Season with a bit of salt and pepper.
In your cooled crust, place the shallots and arrange your asparagus. Sprinkle the cheese on top and then carefully pour the egg mixture over it. Place on a baking sheet and put in over at 375F for approximately 25 minutes or until set. If the crust begins to brown too quickly, turn the heat down. To test to see if your custard has set, stick a knife into it. If it comes out clean, then it is set.
