Golden Gate Swiss Steak Recipe
| Meats
Type: Golden Gate Swiss Steak Free Cooking Recipe - Meats the best! Ingredients / Directions 1/3 cup(s) all-purpose flour2 teaspoons dry mustard1/2 teaspoon salt1/4 teaspoon freshly-ground black pepper1 (1 1/2 pound) round steak1 inch thick2 tablespoons vegetable oil4 large tomatoespe
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Italian Beef Recipe
| Meats
Type: Italian Beef Free Cooking Recipe - Meats Yes! Ingredients / Directions 1 (5 pound) rolled rump roast8 ounces Parmesan cheese2 cloves garlicSalt and pepper2 bay leaves1 cup(s) water2 cans Franco-American? Beef Gravy1 can steak-mushroom sauce Mince garlic into cheese and stuff dee
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Apple Brandy Rickey
| Drink Master
Cooking receipe to make Apple Brandy Rickey under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lime 1 1/2 oz Apple Brandy Club SodaFill highball glass with club soda and ice cubes. Leave lime in glass. Stir.[tubepress mode='
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MLYNTSI (Griddle Cakes) YEAST RAISED
| Ukrainian Recipes
Cooking receipe to make MLYNTSI (Griddle Cakes) YEAST RAISED under category Ukrainian Recipes. You may find some video clips related to this receipe below.YEAST-RAISED MLYNTSI (Griddle Cakes) 1/2 package dry granular yeast1 3/4 cups scalded milk, cooled1 teaspoon salt1 tablespoon sugar2 3/4 cups sif
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Cooking receipe to make Poinsettia Pie under category Christmas Recipes. You may find some video clips related to this receipe below.
2 c chocolate wafer crumbs
6 T butter, melted
1/8 tsp peppermint extract
3/4 c sugar, divided
1 env. unflavored gelatin
1/3 c cold water
3 eggs, separated
1/3 c creme de menthe
1/2 c whipping cream, whipped
chocolate leaves ( recipe follows)
1 round yellow candy
Preheat oven to 350 degrees
Combine cookie crumbs, butter and peppermint extract in a small bowl. Press onto bottom and up side of 9 inch pie plate. Bake 8 min. Cool on wire rack.
Combine 1/2 c sugar and gelatin in a small saucepan. Add cold water. let stand 1 min. Stir over low heat until gelatin is completely dissolved. Beat egg yolks in a small bowl. Stir about 1/4 c gelatin mixture into egg yolks. Return egg yolk mixture to saucepan. Cook over low heat, stirring constantly until thick enough to coat the back of a spoon. Remove from heat and stir in liqueur. Cool to room temperature.
Beat egg whites until foamy. Gradually beat in remaining 1/4 c sugar. Continue beating until soft peaks form. Fold into gelatin mixture. Gently fold in whipped cream. Pour into cooled crust. Refrigerate until firm, about 8 hrs. or overnight.
Prepare chocolate leaves, reserving a small amount of the melted chocolate. Arrange chocolate leaves on pie to create a poinsettia, using reserved chcolate to attach. Place yellow candy in the center. Refrigerate until serving time.
Makes one 9 inch pie.
Chocolate Leaves
3/4 c coursely chopped white chocolate baking bars or confectionery coating
shorteninng
red food color
3/4 c coursely chopped semisweet chocolate
Supplies: pastry brush
6 – 8 med. and 4 – 5 large lemon leaves
Melt white chocolate in top of double boiler over hot, not boiling water, stirring constantly. Stir in red food color, a few drops at a time, until desired color is reached. If chocolate begins to thicken or loses its shine, stir in shortening, 1 tsp at a time.
Brush a thin layer of pink chocolate on back side of each med. sized leaf with pastry brush. Do not spread to edge of leaf. Place on waxed paper lined baking sheet. Refrigerate about 30 min. until firm. Repeat with semisweet chocolate and large leaves. Refrigerate about 30 min. or until firm. Gently peel chocolate off leaves, beginning at stem ends. Refrigerate until ready for use.
Poinsettia: Bottom layer brown chocolate leaves second layer is three red leaves first layer is three red leaves placed in between, but on top of second layer. Put candy in center.
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