lucky
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luckyModerator
these look very good; thanks, trade- i’m gonna copy them to the Cajun thread!
why not sign up and share some more like that…………?
😀luckyModeratorluckyModeratorsorry!
couldn’t find anything for you…..😥
LTluckyModeratorFANTASY PEANUT BUTTER FUDGE
3 c. sugar
3/4 c. (1 1/2 sticks) margarine
2/3 c. evaporated milk
1 (12 oz.) pkg. peanut butter chips
(Reese’s)
1 (7 oz.) jar marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla extract
Walnut halves (opt.)Combine sugar, margarine and evaporated milk in a heavy 2 1/2 to 3 quart saucepan; bring to a boil, stirring constantly to prevent scorching. Continue boiling for 5 minutes over medium heat, or until candy thermometer reaches 234 degrees. Remove from heat; stir in peanut butter chips, until melted. Add marshmallow creme, nuts and vanilla; beat until well blended and pour into a buttered 11 3/4″ x 7 1/2″ x 1 3/4″ glass cake pan. Top with walnut halves, press into fudge. Cool at room temperature; cut into squares. Makes 3 pounds. NOTE: For chocolate fudge, substitute 1 (12 oz.) package semi sweet real chocolate morsels and follow recipe; or use a half package (1 cup) of the peanut butter chips and half package (1 cup) of the chocolate morsels for peanut butter chocolate fudge.
luckyModeratorCHILI POPCORN
3 qt. popped popcorn
2 T. butter or margarine, melted
1 T. Dijon mustard
2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin
Place popcorn in a large bowl. Combine the remaining ingredients; drizzle over
popcorn and toss until well coated. Yields 3 quarts.
luckyModeratorum…. 😕 …..uh….. 🙁 ….. is this gonna be on the final exam………. 😥
luckyModeratorThis sounds rather like the Tarte Tatin attributed to the demoiselles Tatin who lived about 60 miles south of Paris in the Loire valley near Orleons. This splendid tarte is always served upside-down with Heavy cream.
The same principle can be applied to pear or plum tartes.
The French use brandy instead of Bourbon and omit the raisins.
The pie crust should be a sweet paste :- 250g plain flour, 125g butter, 60g caster sugar, 1 egg beaten
Its nice to see familiar dishes given a new twist from over the pond!!
Could it be that the dishes of Orleons were taken by settlers to New Orleons where the were developed using local ingredients?luckyModeratorGood save Lucky! 😀
luckyModeratorThis is very similar to my chrismas cake recipe posted under Holiday recipes.
In England the icing made with egg whites is known as Royal icing and is used not only for Christmas cakes but also for Wedding cakes which have mor than one layer supported on pillars. The cakes are iced weeks before needed to allow the icing to set hard and thus have the strenght to support three or four layers on top.
The modern trend is to use a fondant paste which is easier to apply and decorate and never sets hard.
DavidluckyModeratori know what’cha talking about;
i once struggled with the a “chuck wagon chili stew” recipe……….cowboy? beans?? chili?? soups and stews??
decisions, decisions. 😕reason i mentioned it is i’ve posted some flavored butter recipes in condiments already, and i’d move them to here if you thought it best………my own collection in this category covers syrups, dips, butters, sauces, dipping sauces, marinades, vinegars, glazes, conserves, mustards, gravies, mayonnaises, pastes, relishes, spreads, 🙄
i think that covers it.
this collection runs to over 600 items, and it’s in PDF format.
i also have it in document form, so i can add to it.if anybody thinks they might like to have this collection, just give me an addy to send it to.
i’ve got a bunch of other collections that i’ve put together over the years,
including, but not limited to;
salads & dressings, pizza, chili, soups & stews, hot dog recipes, amish, and of course, my “hillbilly cookbook, vols. 1 & 2.anybody wants ’em, you have only to ask.
LT 😉luckyModeratorMEASUREMENTS
1 wineglass =1/4 cup
1 jigger= 1.5 fluid ounces
1 gill= 1/2 cup
1 teacup= a scant 3/4 cup
1 coffee cup= a scant cup
1 tumbler= 1 cup
1 peck= 2 gallons – dry
1 pinch or dash= what can be picked up between thumb and first two fingers; less than 1/8 teaspoon
1/2 pinch= what can be picked up between thumb and one finger
1 saltspoon= 1/4 teaspoon
1 kitchen spoon= 1 teaspoon
1 dessert spoon= 2 teaspoons or 1 soupspoon
1 spoonful= 1 tablespoon more or less
1 saucer= 1 heaping cup (about)
1 penny weight= 1/20 ounce
1 drachma= 1/8 ounce
60 drops thick fluid= 1 teaspoon
1 ounce=
4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard
or 4 tablespoons cloves or prepared mustard
or 3 1/2 tablespoons nutmeg or pepper
or 3 tablespoons sage, cream of tartar or cornstarch
or 2 tablespoons salt or any liquid1 pound=
2 cups liquid
or 4 cups flour
or 8 medium size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioners’ sugar or packed brown sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups cornmeal
or 2 cups uncooked rice
or 2 3/4 cups raisins or dried currantsButter the size of a egg= 1/4 cup or 2 ounces
Butter the size of a walnut= 1 tablespoon
Butter the size of a hazelnut= 1 teaspoon
Temperatures
Very slow oven below 300F
Slow oven 300 F
Moderately slow oven 325F
Moderate oven 350F
Moderately hot oven 375F
Quick oven 375 – 400F
Hot oven 400-425F
Very hot oven 450-475F
Extremely hot oven 500F or moreluckyModeratormaybe you want to move this to the “condiments” section??
LTluckyModeratorCappeli d’Angelo with Parmesan Sauce
1 cup unsalted butter
1 pound Capelli D’Angelo, cooked al dente
1 1/2 cups freshly-grated Parmesan cheese
Salt
Freshly-ground black pepper
Melt butter in large skillet over medium heat. Add pasta and cheese and toss constantly until butter
and cheese cling to noodles. Season to taste with salt and pepper and serve immediately.
For a variation, combine 1/3 cup each freshly grated Bel Paese, Gruyere, Fontina and Parmesan
cheeses and toss to above directions.
Just before serving, stir in 1/2 cup whipping cream and heat through. Serve immediately with a
sprinkling of minced chives if desired.
Serves 4 to 6.luckyModeratori’ve made this exact recipe;
it is great! even my MIL, who claims she hates cabbage, asks for this dish each year for her b’day meal.luckyModeratoryou could halve this recipe- it’s a great brunch dish
LTthis recipe grew out of a need for a special valentine’s day brunch item;
i served the dish as below, but saved four shrimp; two shrimp on top of the biscuit in the shape of a heart. i filled the “heart” with the sauce. neat!Creole Shrimp on Biscuits for Two
Ingredients:
1 pound of shrimp, de-veined
1 large onion, chopped
2 stalks of celery, thinly sliced
2 Tbsp. margarine
1 large can of ready-made biscuits (or your favorite recipe)
(i use Grand’s)
2 cans of cream of shrimp soup
1 cup half and half
Creole seasoning (McCormick’s)
Garlic powderIn a large saucepan, heat margarine on medium heat.
Add the chopped onions and celery to the saucepan and
cook them until very soft.
Pour in soup (do not add water). Cook on low heat for about 5 minutes.
(While waiting, heat oven and cook biscuits as directed.)
Add half and half and cook another 5 minutes.
When soup is done, add chopped shrimp and cook for another 15 minutes.
Save a few shrimp for presentation.
Season to taste with Creole seasoning and garlic powder.When biscuits are done, split in half and spoon shrimp soup on top.
Garnish with whole shrimp.
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