Inspired by above post, what's your "top 10" personal recipes of all time?
- Thread starter mariadnoca
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steve2-in-la
Well-known member
Here you go: Mango,Jicama,Avocado Salad and the Pumpkin Praline Torte.
Mango, Jicama and Avocado Salad
¼ cup FRESH LIME JUICE
2 Tbsp OLIVE OIL
1 tsp SALT
1¼ tsp freshly ground PEPPER
2 ripe MANGOES, peeled, seeded and cut into ½ inch dice
1 JICAMA (about 1 pound) skinned and cut into ½ inch dice
1 HAAS AVOCADO, ripe but firm
¼ cup CILANTRO LEAVES, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt & pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into ½ inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
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Praline Pumpkin Torte
(from Aunt “Fern”)
¾ cup packed BROWN SUGAR
1/3 cup UNSALTED BUTTER
3 Tbsp WHIPPING CREAM
¾ cup chopped PECANS
cake:
4 EGGS
1-2/3 cups SUGAR
1 cup VEGETABLE OIL
2 cups cooked or canned PUMPKIN
¼ tsp VANILLA EXTRACT
2 cups ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
2 tsp PUMPKIN PIE SPICE
1 tsp. BAKING SODA
1 tsp SALT
topping:
1 ¾ cup WHIPPING CREAM
¼ cup CONFECTIONER’S SUGAR
¼ tsp VANILLA EXTRACT
Additional CHOPPED PECANS
In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 well-greased 9” round, baking pans. Sprinkle with pecans; cool.
In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients: add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. Bake at 350°F for 30-35 minutes or until toothpick inserted near center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
Place one cake layer, praline side up, on a serving plate. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread l over cake. Top with second layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.
Mango, Jicama and Avocado Salad
¼ cup FRESH LIME JUICE
2 Tbsp OLIVE OIL
1 tsp SALT
1¼ tsp freshly ground PEPPER
2 ripe MANGOES, peeled, seeded and cut into ½ inch dice
1 JICAMA (about 1 pound) skinned and cut into ½ inch dice
1 HAAS AVOCADO, ripe but firm
¼ cup CILANTRO LEAVES, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt & pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into ½ inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
==============================================
Praline Pumpkin Torte
(from Aunt “Fern”)
¾ cup packed BROWN SUGAR
1/3 cup UNSALTED BUTTER
3 Tbsp WHIPPING CREAM
¾ cup chopped PECANS
cake:
4 EGGS
1-2/3 cups SUGAR
1 cup VEGETABLE OIL
2 cups cooked or canned PUMPKIN
¼ tsp VANILLA EXTRACT
2 cups ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
2 tsp PUMPKIN PIE SPICE
1 tsp. BAKING SODA
1 tsp SALT
topping:
1 ¾ cup WHIPPING CREAM
¼ cup CONFECTIONER’S SUGAR
¼ tsp VANILLA EXTRACT
Additional CHOPPED PECANS
In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 well-greased 9” round, baking pans. Sprinkle with pecans; cool.
In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients: add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. Bake at 350°F for 30-35 minutes or until toothpick inserted near center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
Place one cake layer, praline side up, on a serving plate. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread l over cake. Top with second layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.
susankentfieldca
Well-known member
Meatloaf Stroganoff, Here's Heather's recipe
and thanks to who ever gave me the recipe, it's been in my file for ages but missing the creator or poster. Who ever you are, thank you!!!
Meatloaf stroganoff
1 cup finely chopped onion
1 cup mushrooms, stems closely trimmed, thinly sliced
1/4 cup ( 1/2 stick) unsalted butter (I used olive oil)
1/4 cup sherry or dry red wine
2 large eggs
2 pounds ground sirloin
2 cups fine dry bread crumbs
1/2 cup finely chopped parsley
1 cup sour cream
1/2 teaspoon nutmeg
(plus 4 cloves minced garlic, 1/2 t black pepper, pancetta slices or bacon to top)
Saute the onion (and garlic) and mushrooms briefly in butter until the mushrooms release their liquid. Add sherry or wine and continue cooking a few minutes more, until the mushrooms reabsorb the liquid. Cool. Beat the eggs in a mixing bowl. Add the beef, bread crumbs, parsley, sour cream and nutmeg (and black pepper and salt if needed); mix well. Add the onion-mushroom mixture and blend. Place the mixture in an oiled or buttered 9-by-5-by-3-inch loaf pan. Bake at 350 for 1 hour or until firm and browned. Serves 6 to 8.
Strangely I had to use lightly salted breadcrumbs, that's all the store had, weird huh? So I didn't add any salt and it didn't need any. I also made a quick mushroom gravy and roasted some yukon gold potato wedges in duck fat to serve with the meatloaf. The store had huge organic heirloom tomatoes so I picked out a huge yellow and pink one, sliced it and drizzled olive oil on top for a salad. mmmm. Went well with Masterpiece Theater's Jane Eyre and a glass of wine!
and thanks to who ever gave me the recipe, it's been in my file for ages but missing the creator or poster. Who ever you are, thank you!!!
Meatloaf stroganoff
1 cup finely chopped onion
1 cup mushrooms, stems closely trimmed, thinly sliced
1/4 cup ( 1/2 stick) unsalted butter (I used olive oil)
1/4 cup sherry or dry red wine
2 large eggs
2 pounds ground sirloin
2 cups fine dry bread crumbs
1/2 cup finely chopped parsley
1 cup sour cream
1/2 teaspoon nutmeg
(plus 4 cloves minced garlic, 1/2 t black pepper, pancetta slices or bacon to top)
Saute the onion (and garlic) and mushrooms briefly in butter until the mushrooms release their liquid. Add sherry or wine and continue cooking a few minutes more, until the mushrooms reabsorb the liquid. Cool. Beat the eggs in a mixing bowl. Add the beef, bread crumbs, parsley, sour cream and nutmeg (and black pepper and salt if needed); mix well. Add the onion-mushroom mixture and blend. Place the mixture in an oiled or buttered 9-by-5-by-3-inch loaf pan. Bake at 350 for 1 hour or until firm and browned. Serves 6 to 8.
Strangely I had to use lightly salted breadcrumbs, that's all the store had, weird huh? So I didn't add any salt and it didn't need any. I also made a quick mushroom gravy and roasted some yukon gold potato wedges in duck fat to serve with the meatloaf. The store had huge organic heirloom tomatoes so I picked out a huge yellow and pink one, sliced it and drizzled olive oil on top for a salad. mmmm. Went well with Masterpiece Theater's Jane Eyre and a glass of wine!
susankentfieldca
Well-known member
Slow cooked duck with sherry and ginger
cyalexa, here's my mom's recipe I've been making New Years since 2001.
1 thawed duck or large duckling
1 white onion
a few celery stalks
3 T minced or ground ginger
1/4 cup sugar
1/4 cup light brown sugar
1/2 cup soy sauce
1 t salt
3/4 cup sherry
Day 1
Removes the giblets. Stuff the duck with onion and celery. Tie feet together. (I never do)
Place the duck breast side up in a pot of water ( very important tip I finally figured out, put a pasta strainer in before the duck. That sucker is hard to get out without splashing broth all over. I won't say how many years before I figured that out). Half cover with water, add ginger and bring to a boil. Cover, reduce heat to low heat and let simmer for an hour.
Turn duck as carefully as possible, add sugars, soy sauce and salt. Simmer another hour.
Turn duck again and simmer another hour. Remove duck to a roasting pan, cover and refrigerate overnight.
Day 2
Bring duck to room temp. Preheat 375º. Scrape duck fat off (save for potatoes, yum). Add 1 cup broth and sherry to the pan. Bake uncovered for 45 minutes. Baste occasionally.
I freeze the broth in batches to make soup later. Freeze the fat too.
I make quesadilla's with left over duck. Carmelized onion, brie and usually raspberry chipolte sauce. This year I did blackberry bbq sauce.
Oh, and just a FYI this is not a pretty duck.
cyalexa, here's my mom's recipe I've been making New Years since 2001.
1 thawed duck or large duckling
1 white onion
a few celery stalks
3 T minced or ground ginger
1/4 cup sugar
1/4 cup light brown sugar
1/2 cup soy sauce
1 t salt
3/4 cup sherry
Day 1
Removes the giblets. Stuff the duck with onion and celery. Tie feet together. (I never do)
Place the duck breast side up in a pot of water ( very important tip I finally figured out, put a pasta strainer in before the duck. That sucker is hard to get out without splashing broth all over. I won't say how many years before I figured that out). Half cover with water, add ginger and bring to a boil. Cover, reduce heat to low heat and let simmer for an hour.
Turn duck as carefully as possible, add sugars, soy sauce and salt. Simmer another hour.
Turn duck again and simmer another hour. Remove duck to a roasting pan, cover and refrigerate overnight.
Day 2
Bring duck to room temp. Preheat 375º. Scrape duck fat off (save for potatoes, yum). Add 1 cup broth and sherry to the pan. Bake uncovered for 45 minutes. Baste occasionally.
I freeze the broth in batches to make soup later. Freeze the fat too.
I make quesadilla's with left over duck. Carmelized onion, brie and usually raspberry chipolte sauce. This year I did blackberry bbq sauce.
Oh, and just a FYI this is not a pretty duck.
G
Guest
Guest
thanks for posting your recipe
Here you go, if the search doesn't work, try google
http://eat.at/swap/forum1/184608_This_will_come_as_no_surprise-_Cathy's_Garlic_Roasted_Chicken
http://eat.at/swap/forum1/184608_This_will_come_as_no_surprise-_Cathy's_Garlic_Roasted_Chicken