Friday, February 24, 2012

INDEX

Restaurant Recipes
Cheese Making
Bread
Sauces
Snacks
Sauces
Sanwhiches and Wraps
Comfort Food
Appetizers
Soup
Salads and Vinaigrette
Drinks
Vegetarian Main Meals
Side Dishes
Ethnic
Desserts
Extras

Recipe Links http://bethnmrecipes.blogspot.com/

Sunday, February 5, 2012

Restaurant Recipes

http://www.all-restaurantrecipes.com/recipes.html
http://www.redrocksunrise.com/
Chicago Restaurants
http://www.wttw.com/main.taf?p=1,49,1
Los Angeles Restaurants
http://www.losangelesrestaurants.com/recipes.cfm
NYC Restaurants
http://nymag.com/restaurants/recipes/

Oriental
Benihana Onion Soup
Combine 4 cups of canned chicken broth and two cups of water in a large saucepan and cook over high heat. While the broth and water are cooking, chop one white onion in half. Set one half off to the side and chop the second half coarsely. Also coarsely chop up 1/2 a carrot and a 1/2 celery stalk. Add the onions, carrots and celery into the saucepan and bring to a boil. Reduce heat and simmer for approximately 10 minutes or until the onions begin to turn translucent. Once ten minutes are up, remove the vegetables with a slotted spoon. Keep low heat.
While the broth is simmering, heat one cup of oil in a small saucepan over medium heat. Slice the second half of the onion into thin slices and separate each piece. Dip each into one cup of milk and then in 1 cup of all-purpose flour. Fry the onions, a small handful at a time, until they are a golden brown color. Place them on a paper towel to drain.
Spoon soup into a bowl. Drop a few pieces of onion into the bowl. Add in about six to eight thin-sliced mushrooms. Allow them to sink to the bottom of the bowl before eating, approximately one minute.
Benihana Sesame Chicken
1 t soybean oil, 5 oz skinned boneless chicken breast cubed, 2 mushrooms sliced, 1 t soy sauce,
1/2 t lemon juice, 1/2 t sesame seeds, Salt and pepper
Saute in oil 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot.
Benihana Cream Sauce
2 C soy sauce, 1/3 C sesame seeds roasted and ground, 1 C whipping cream, 1 pinch garlic powder, 1 t dry mustard dissolved in 1 t water
Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 C whipping cream into saucepan, stirring over low heat. Sauce may be stored for up to 3 days.When reheating, add 6 tablespoons whipping cream and stir completely before serving.
Benihana Ginger Sauce
5 oz sliced onion, 2 oz ginger peeled sliced thinly, 1 lemon peeled chopped juice squeezed
2 C soy sauce, 1 C vinegar
* Sliced onion should be rinsed in running water for 15 minutes.Combine all ingredients into a blender and mix well. May be stored in refrigerator for up to one week.
Benihana Magic Mustard Sauce
1 T crushed toasted sesame seeds, 3 T dry mustard, 2 T hot water, 3/4 C soy sauce,
1/4 garlic clove crushed, 3 T heavy cream whipped
Preheat oven to 350 degrees F. Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.Yields 4 servings.
Benihana Ginger Salad Dressing
1/4 C chopped onion, 1/4 C peanut oil, 2 T rice wine vinegar, 2 T water,
1 T chopped fresh gingerroot, 1 T chopped celery, 1 T soy sauce, 1 1/2 t tomato paste,
1 1/2 t sugar, 1 t lemon juice. Dash each salt and pepper
Combine all ingredients in blender, process until almost smooth. Makes six servings. May be kept refrigerated up to one week.
Benihana Shrimp Sauce
2 C mayonnaise, 1/2 C water, 1 t sugar, 1/4 t salt, 1 T garlic juice, 3 to 4 t catsup,
1 t ground ginger, 1 t hot sauce, 1 t dry mustard, 1 t paprika, 3/4 t white pepper.
Whisk together.

Beijing Restaurant Lemon Grass Chicken
Marinade/Meat: 1 T vegetable oil, 1/2 white onion sliced, 3 T finely chopped lemon grass *,
2 cloves shallots chopped, 2 cloves garlic chopped, 1 # cubed meat.
To finish: 1 T fish sauce, 2 t soy sauce, Pinch of salt, 1 T sugar, 1/2 # steamed broccoli.
Steamed Rice
* Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)
For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.
To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.Heat a large skillet or wok until very hot. Add a little oil, heat, then add chicken mixture and sautte until almost done, about 4 to 5 minutes.Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice. Makes 3 or 4 servings.

Panda Express Chow Mein
1 T oil, 2 scallions sliced, 1 1/2 C sliced Napa cabbage, 1/4 C sliced celery, 1/4 C bean sprouts, 1/4 t sugar, 1/2 C chicken broth, 1/2 T soy sauce, 1 t sesame oil,
1/2 T cornstarch dissolved in 1 T cold water, Red pepper flakes to taste, 1/4 pound cooked vermicelli noodles
In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted.
Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.Yield: 1 serving.

Panda Express Orange Chicken
2 # chicken pieces, 1 egg, 1 1/2 t salt, White pepper, Oil (for frying)
1/2 C plus 1 T cornstarch, 1/4 C flour, 1 T minced ginger root, 1 t minced garlic,
Dash crushed hot red chiles, 1/4 C chopped green onions, 1 T rice wine, 1/4 C water,
1/2 to 1 t sesame oil
Orange Sauce for Stir Fry
2 t minced zest and 1/4 C juice 1 large orange, 1/2 t sugar, 2 T chicken stock, 1 T soy sauce Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.Stir cornstarch and flour together. Add chicken pieces, stirring to coat.Heat oil for deep-frying in wok or deep-fryer to 375 degrees F.
Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 t sesame oil. Serve at once. Makes 6 servings.

Panda Inn Kon Pao Chicken
1 # cubed chicken, 1/4 C peanuts, 3 T oil, 1 t chile pepper flakes, 1 t garlic crushed,
1 t ginger crushed, 1 T green onion chopped, 1 T Shao Hsing cooking wine, 1 t soy sauce,
2 T chicken broth, 1 t sugar, 1 dash sesame oil
Cornstarch Slurry: 1 T cornstarch mixed with 2 T water.
Heat oil in wok until hot. Fry peanuts until browned. Remove and add chicken. Stir fry until done. Remove and drain. Set aside.
Heat two tablespoons of oil in wok until hot. Add dried chile pepper, garlic, ginger and green onion. Stir-fry until fragrant. Add remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and peanuts. Flavor with sesame oil if desired. Remove and serve on platter.Servings: 4

Panda Inn Hot Szechwan Tofu
2 T oil, 1 t garlic crushed, 1 t ginger crushed, 1 T green onion chopped, 1 t chili paste,
1 T Shao Hsing cooking wine, 1 t soy sauce, 2 T chicken broth, 16 oz soft tofu cut into triangles, 1/8 C minced black mushrooms, 1/8 C minced bamboo shoots
Cornstarch slurry 1 T cornstarch, mixed with 2 tablespoon water
Heat oil in wok until hot. Add garlic, ginger, green onion and chili paste. Stir-fry until fragrant. Add chicken broth, soy sauce, wine, bean curd, black mushrooms and bamboo shoots. Reduce to medium heat and simmer for a few minutes until bean curd is cooked. Stir occasionally. Slowly stir in cornstarch mixture to thicken. Flavor with sesame oil if desired.

Mai Lee Stir-Fry Vegetables in Sate Sauce
Cut into bite pieces: 1/2 small onion, 1/2 medium carrot, 1 C cabbage, 1 C broccoli florets,
1/2 green bell pepper, 1 T vegetable oil, 1 clove garlic, 2 T minced lemon grass,
2 1/2 T soy sauce, 2 to 3 T sate sauce, 1 T sugar, 4 mushrooms, 1/4 C bamboo shoots,
1/4 C sliced water chestnuts, 8 to 10 snow peas strings removed, Tops of 2 green onions,
Bring water to a boil in medium saucepan. Add onion, carrot, cabbage, broccoli and bell pepper. Cook until vegetables begin to soften, about 4 minutes; drain and set aside.
Heat wok or stir-fry pan over medium-high heat. Add oil and garlic; cook until garlic begins to brown. Add lemon grass. Stir in soy sauce and sate sauce. Add sugar; mix well. Add cooked vegetables, then mushrooms, bamboo shoots, water chestnuts, snow peas and green onions. Stir-fry 1 1/2 to 3 minutes, until crisp-tender. Serve immediately.Yields 2 to 3 servings.

PF Chang's Cellophane Noodle Salad
8 oz bean threads (cellophane noodles) ,
1/2 #cooked, peeled and deveined shrimp,
green onions, carrots and cucumber, cilantro for garnish
Dressing 6 t soy sauce, 6 t rice vinegar, 2 t oyster sauce, 6 t chili garlic sauce, 3 t sesame oil,
2 t sugar
Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths.
Cook in a medium pot of boiling water for one minute. Drain, cool andpat dry.
Combine the dressing ingredients and toss with the noodles to coatthoroughly. Mound noodles on individual plates or a serving platter.
Garnish with shrimp; julienned green onions, carrots and cucumber; beansprouts and chopped cilantro.

Sauce and Dressings and Spices
Jack Daniel's BarBQ Sauce
Jack Daniels, about 1/2 to 3/4 C, 1/2 C chopped onion, 4 cloves garlic finely chopped,
2 C ketchup, 1/3 C vinegar, 3 T Worcestershire sauce, 1/2 C brown sugar, 3/4 C molasses,
1/2 t pepper, 1/2 T salt, 1/4 C tomato paste, 1 t Liquid Smoke 1/2 t Tabasco sauce,
Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.

Pacific Time Tamarind Barbecue Sauce
14 oz pure tamarind concentrate, 2 T garlic minced, 2 T crushed red pepper, 1 C soy sauce,
1/4 C sweet Hungarian paprika, 3 T Indian curry powder, 3 T dark-roasted chili powder,
1/4 C kim chee sauce (see note), 1 t dried chipotle ground, 3/4 C hot light brown caramel (recipe follows)
In nonreactive bowl, whisk together tamarind, garlic, red pepper, soy sauce, paprika, curry powder, chili powder, kim chee sauce and chipotle. Transfer to nonreactive saucepan. Simmer 10 minutes. Slowly whisk in 3/4 cup hot caramel. Simmer 10 minutes. Skim particles that float to top. Pass through fine chinois or double-mesh strainer. Cool in water bath. Refrigerate.
NOTE: A mixture of 1/4 cup ketchup and 1/2 teaspoon cayenne pepper sauce may be substituted for kim chee sauce.
Light brown caramel: In heavy 3-quart. pot, combine 1 1/2 cups granulated sugar and 4 ounces water. Cook over high heat until caramel is light brown. It is important to add caramel to recipe as soon as it is ready so it doesn't burn or harden.

Olive Garden Salad Dressing
1 1/2 C bottled Italian dressing, 2 T grated Parmesan cheese, 2 T sugar, 1 egg (or 2 T mayo) 1/4 C olive oil
Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours

TGIF Mandarine Sesame Dressing
1/3 C. orange marmalade, 1/2 tsp. cayenne pepper, 1/4 tsp. ground ginger, 1/4 tsp. garlic powder, 1/4 C. white vinegar, 2/3 C. vegetable oil, 2 Tbsp. soy sauce, 3 Tbsp. sesame oil,
2 Tbsp. honey, 1/4 C. mandarin orange sections, chopped greens, chicken breasts
Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds. Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. Serve over a bed of mixed greens, topped by sliced grilled chicken breasts.

Red Lobster Cajun Seasoning
2 t cayenne pepper, 1 1/2 t salt, 1 t black pepper, 1 t paprika, 1 t cumin, 1 1/4 t dry mustard,
1/2 t dry thyme, 1/2 t dry oregano, 1 t onion powder, 1 t garlic powder.
Combine ingredients well.Place in an airtight container and store in a cool dry place.

Appetizers
Banditos Pineapple Ginger Salsa
4 C pineapple chunks drained, 1 C red onion finely diced, 1 C jicama peeled and diced 1/4 inch,
1C cilantro chopped (no stems), 2 T ginger peeled and minced, 1 t salt, 1 t white pepper,
1 T garlic powder, 1 C orange juice
Place pineapple on cutting board and chop until it is in roughly 1/8-inch pieces. Place all ingredients into a bowl and fold together until mixed thoroughly.

Applebee's Hot Artichoke and Spinach Dip
1 (10 ounce) box frozen chopped spinach thawed, 1 (14 ounce) can artichoke hearts drained and roughly chopped, 1 C shredded parmesan-Romano cheese blend, 1/2C cup shredded mozzarella cheese, 10 oz prepared Alfredo sauce, 1 t minced garlic, 4 oz softened cream cheese
Preheat oven to 350 degrees F.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.
Applebee's Veggie Patch Pizza
1 (10-inch) flour tortilla, Butter-flavor oil as needed, 1/2 C sliced mushrooms, Black pepper, Granulated garlic, Salt, 4 oz Hot Spinach and Artichoke Dip, 1/2 t Italian seasoning,
1/4 C diced tomatoes, 1/2 C shredded mozzarella cheese, 1 T shredded Parmesan/Romano cheese
Pizza: saute mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.Brush tortilla with oil and place on griddle. Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge. Top with mushrooms, when cooked, Italian seasoning and diced tomatoes. Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F. Top with Parm/Romano

Applebee's Fresh Pico de Gallo
Dice: 1 Ctomatoes, 1/2 C red onion, 1/8 C cilantro, Jalapeno pepper minced, S/P, 1 t salad oil, 1 t white vinegar, 1/4 t granulated garlic.
Dice vegetables. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes. Chill. Store 3 days.

Applebee's Chardonnay Mushrooms
1/2 C butter, 1/4 t powdered garlic, S/P, parsley flakes, 1/4 C Chardonnay,
1 pound fresh mushrooms, quarteredT
Wash mushrooms under cold running water and drain. Cut mushrooms into quarters. Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.
Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together.

Bennigan's Broccoli Bites
3 eggs, 6 oz shredded Monterey jack cheese, 6 oz shredded Colby cheese, 1 (16 oz) box frozen chopped broccoli(thawed, drained and dried)
2 1/2 oz bacon pieces, 1/2 oz diced yellow onion, 1 oz flour, Italian bread crumbs as needed
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier.
Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with:
Honey Mustard Dressing
3/4 C sour cream, 1/3 C mayo, 1/3 C Dijon mustard, 1/3 C honey, 1 T plus 1 t lemon juice
In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth.

Red Lobster Crab Stuffed Mushrooms
1 # mushrooms,
Fine chop: 1/4 C celery, 2 T onion, 2 T red bell pepper,
1/2 # crab claw meat, 2 C oyster crackers, 1/2 C Cheddar cheese shredded, 1/4 t garlic powder, 1/2 t Old Bay Seasoning, SP, 1 egg, 1/2 C water, 6 white Cheddar cheese slices.
Preheat oven to 400 degrees F.
Saute celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems.
Combine the sauted vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Yields 6 servings.

Olive Garden Tomato and Mozzarella Caprese
1 # sliced tomatoes, 1 oz balsamic vinegar, 1/4 C packed fresh basil leaves, 12 oz fresh mozzarella, 1 sprinkle dry oregano, S/P, 2 T extra-virgin olive oil
On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar. Place one basil leaf on top of each tomato slice. Slice mozzarella and place on top of basil leaves. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil. Serves 4.

Bread
Carrabba's Italian Grill Bread Dip
Mix1 tablespoon each : crushed red pepper, black pepper, dried oregano, dried rosemary, dried basil, dried parsley, garlic powder, minced garlic. 1 t salt Grind together
To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.

Black Angus Cheesy Garlic Bread
1 loaf French bread, 1/2 C soft butter, 1 C shredded Asiago cheese, 1 C shredded jack cheese,
1 C mayo, 1 bunch green onions chopped, 2 cloves garlic pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses,mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

Red Lobster Cheddar Bay Biscuits
2 C Bisquick, 2/3 C milk, 1/2 C shredded Cheddar cheese,
1/2 C melted butter, 1/4 t garlic powder
Preheat oven to 450 degrees F. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonsful onto an ungreased cooking sheet. Bake for 8 to 10 minutes until golden brown.
Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Red Lobster Hushpuppies

3 C cornmeal, 6 T baking powder, S/P, 1 C minced onion, 3 eggs beaten, 3/4 C milk
Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown. Servings: 12

SeaFood
Red Lobster Shrimp Scampi

1 C white wine, 1/2 C melted butter, 3 T minced garlic, 1 # cleaned fresh shrimp,
Paprika, parsley flakes
Mix the wine, butter and garlic together and pour over the shrimp. Sprinkle with paprika and parsley flakes. Bake in a 350 degree F oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

Red Lobster Maryland Crab Cakes
1/2 t minced garlic, 1 T minced onion, 1 T celery diced, 2 T mayo, 1 egg, S/P, 1 t Dijon mustard, 1 t Old Bay Seasoning, 1/4 C bread crumbs, 1 # lump crab meat. 2 T oil for sauteing
In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on work surface. Form crab mixture into equal balls, approximately 2 inches in diameter. Place on crumbs. Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2-inch thick and 3 inches round. Refrigerate.
In a saute pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time. Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.

Red Lobster Batter-Fried Shrimp
1 1/2 oz cleaned shrimp, 1/2 C oil, 1 egg beaten, 1 C flour, 1/2 C milk, 3/4 t seasoned salt, 1/4 t salt, Oil for deep frying
Preheat oil to 350 degrees F.
Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.Yields 6 servings.

Chino Latino Coconut Curry Shrimp with Pineapple Sauce
Pineapple Curry Sauce: 1 qt coconut milk, 2 C crushed pineapple, 1 1/4 T red curry paste,
2 C fish sauce, 1/3 C sugar
Combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. Remove from heat and immediately chill.
Coconut Curry Shrimp
8 oz Pineapple Curry Sauce, 14 peeled and deveined 21-25 count raw shrimp, 1C 1-inch diced pineapple, 1 C 1-inch diced red bell pepper, 1/2 C toasted coconut flakes, 2 T chopped cilantro, 3C steamed jasmine rice
Combine sauce, shrimp, red pepper, and pineapple in a medium size saute pan and bring to a boil on medium to medium-high heat. Allow shrimp to cook through (about 4 minutes) and remove from heat. Place rice in a bowl and cover with curry sauce, shrimp, and veggies. Garnish with toasted coconut and chopped cilantro and serve!

Macaroni Grill Shrimp Portofino
16 medium mushrooms, 2 t chopped garlic, 1/2 C butter melted, 16 large shrimp cleaned,
1/2 t pepper, 3 minced garlic cloves, 1/4 C fresh lemon juice, 1 jar marinated artichoke hearts, 4 slices lemon, 2 T parsley
Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except lemon and parsley and heat through.Serve over pasta or rice. Garnish with lemon slices and parsley.

Macaroni Grill Baked Creamy Seafood
4 T butter, 1 C baby scallops rinsed and drained, 3 T flour, 2 C half-and-half,
1 1/2 C Asiago cheese, 2 C cleaned shrimp, 1 (6 ounce) can chopped clams well drained,
2 T grated Parmesan cheese. Oil for deep frying. 1/2 of a 12 ounce package wonton skins
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute.
Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat.
Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree F oven for about 15 minutes, until the top is golden brown.
Served with fried wontons, tortilla or pita chips or crackers of your choice.

Chicken
Chili's Margarita Grilled Chicken
4 boneless,skinless chicken breasts, 1 cup liquid margarita mix, S/P
Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.When ready to prepare, drain and dust chicken breasts with black pepper.If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Chili's Black Beans.Serve with a serving of your favorite Mexican rice and Chili's Pico de Gallo.

Pagano's Chicken Marsala
1 skinless boneless chicken breast, 1 teaspoon shallo diced fine, 1/2 teaspoon garlic crushed,
4 whole mushrooms, slicedSalt and pepper, 1/2 C Marsala wine, 1/2 C beef demi-glace ** Most markets carry (or can order) prepared demi-glace, which you should use for this recipe.
In a hot pan, saute the sliced chicken breast in a small spoon of butter or olive oil. When the chicken is cooked, add the chopped shallots, garlic and sliced mushrooms. Stir in about 1/2 cup Marsala wine and 1/2 cup demi-glace. Let the sauce reduce until it's nice and creamy by stirring the mixture. Taste it, add salt or pepper, and serve.

Baja Cantina Enchiladas Santa Fe
12 (6-inch) flour tortillas, 1 ( 15 ounce) can red enchilada sauce, 6 oz spinach, 6 oz cream cheese, 1 diced red onion, 2 diced tomatoes, 1 # jack and Cheddar cheeses, 2 # boneless chicken breasts
Dice chicken into 1/2 inch chunks. Saute chicken with a pinch of garlic, pepper, salt and olive oil. Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken. Roll tortilla; add jack and Cheddar cheeses and bake at 350 degrees F for 20 minutes or until cheese is melted.Makes 6 servings.

Bennigan's Shrimp and Pasta
12 oz penne pasta, 1 T butter, 1 12oz package mushrooms thickly sliced, 1 diced red onion, 2 T minced garlic, 1/2 C Irish brown ale, 1 pkg white sauce mix whisked with 1 1/2 cups milk,
1 cherry tomato halved, 1 1/2 #2 clean shrimp. Garnish with scallions and Freshly grated Parmesan cheese
Cook pasta as directed on package. Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft. Add garlic. Cook, stirring, for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes. Bring to a boil and stir constantly until sauce thickens. Add shrimp.
Reduce heat to medium low and simmer 2 to 3 minutes until cooked through. Drain pasta and place in a large serving bowl. Add shrimp and sauce. Toss to mix and coat.

Other
Bar Abilene Pepsi Chili
4# ground beef, 3 cans Pepsi, 1 # onion grilled and chopped, 2 1/2 # tomatoes grilled and chopped, 2 T tomato paste, 2 T diced garlic, 3 C black beans cooked, 1 T Sriracha,
1 T Tabasco, 1/2 C red wine vinegar, 1/2 t cayenne, 1/2 t coriander, 1/2 t cumin,
1 t dry mustard, 1/2 t pasilla chile powder, 1/2 t green jalapeno powder.
In a large stock pot, brown beef in corn oil. Add garlic and dry spices. Mix well. Stir in tomato paste. Add all remaining ingredients. Simmer until thick.

Maid Rites
The Angel brothers of Muscatine, Iowa, would be proud. Their loose meat sandwich, dubbed a Maid Rite and first served in 1926, is still being served today.
2 # ground beef, 2 C chopped onion, 4 t beef bouillon crystals, 4 t prepared yellow mustard
In a large skillet, brown ground beef over medium heat, about 5 minutes. Add onion and continue cooking for another 5 minutes. Sprinkle bouillon over meat mixture and enough water to barely cover meat.Reduce heat to low and simmer uncovered, until water has cooked away, about 30 minutes. Stir in mustard and serve hot over hamburger buns.

Meatless
Olive Garden Alfredo Fettuccine
1 pint heavy cream, 1 stick butter, 2 T cream cheese, 1/2 - 3/4 C Parmesan cheese,
1 t garlic powder, S/P. 8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.Toss pasta lightly with sauce, coating well.

Chesdan Toasted Ravioli
45 frozen cheese ravioli, 1 C Italian bread crumbs, 1/2 # sliced Provolone cheese, 1 C flour,
1/2 C pancake mix, S/P, water, oil.
Combine flour, pancake mix, salt and pepper. Add enough water to get the consistency to a thick batter. Dip ravioli into this batter and let excess drip off, then dip into bread crumbs to coat.
Fry ravioli in hot (350 degrees F) for 2 to 3 minutes, or until golden brown. Top each ravioli with 1/2 slice of Provolone cheese. Place in oven under the broiling setting until the cheese melts. Serve with meat or marinara sauce.

Chameleon Cafe Spinach Cakes with Walnut Sauce
1 1/2 # fresh spinach, 16 oz cream cheese softened, 1 1/2 C mozzarella cheese grated,
1 1/2 C parmesan cheese freshly grated, 1 t crushed garlic, 1 t cracked black pepper,
1/2 C fresh basil, 1 C cornmeal (for dusting), Olive oil (for cooking)
Steam spinach until wilted; when cool squeeze out all water and chop.With a mixer, combine cream cheese, mozzarella, parmesan, spinach, garlic, black pepper and basil. Mix on medium speed, scraping sides of bowl, until well incorporated.
Place cornmeal on a plate. Form mixture into 1/2-inch thick cakes about 3 inches in diameter. Cover each with cornmeal. Refrigerate until firm; can be made a day ahead.Preheat oven to 350 degrees F. Add enough olive oil to an ovenproof pan, preferably cast iron, to slightly cover bottom of pan. Heat oil on the stovetop on medium-high heat until almost smoking. Place cakes in hot oil. When browned on one side, flip the cakes and place pan in oven until cakes are heated through.To serve, pour a pool of Walnut Sauce onto a plate. Set hot cakes on top and serve immediately.
Walnut Sauce
1 C toasted walnuts*, 1/4 cup fresh basil, choppedSalt and pepper, to taste, 1T lemon juice,
1/2 to 1 C milk, In a food processor, chop walnuts; add basil, salt, pepper and lemon juice. With the motor running, pour enough milk through the top to make a smooth mixture.* To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Dessert
May's Cafe, Chicago Flan
2 12 oz. cans evaporated milk, 2 14 oz. cans condensed milk, 8 oz. cream cheese,
4 oz. Marscarpone cheese, 6 Eggs, 2 tsp. Vanilla extract,,,28 oz. Fresh Pureed Mango,
Carmel Base: 2 C Sugar. Use an iron skillet, on high heat pour 2 cups of sugar, stir with wooden spoon until sugar melts down into liquid.
For Mango Flan
Mix all ingredients on low to medium speed until smooth. Pour caramel base then Flan mixture into one inch baking pan. Use a sheet pan to create a water bath, inserting the baking pan inside a larger sheet pan with water halfway to the top. Insert into oven at 350° F and cook for 35 minutes. Check with toothpick. If toothpick is mostly clean, remove flan from oven and refrigerate for 90 minutes. Cut Mango Flan from baking pan. Sprinkle with berries, caramel or powdered sugar for garnish.
Seen on TV, this was a White Chocolate Flan rather than Mango.

Applebee's Walnut Blondie with Maple Butter Sauce
Dough: 1 C sifted flour, 1/2 t baking powder, 1/8 t baking soda, 1/8 t salt, 1/2 C chopped walnuts, 1/3 C butter, 1 C brown sugar, 1 egg beaten, 1T vanilla, 1/2 C white chocolate chips
Preheat oven to 350 degrees F.
Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.
Maple Butter Sauce
3/4 C maple syrup, 1/2 C butter, 3/4 C brown sugar, 1/2 C walnuts, chopped.
Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.Serves 4.

Red Lobster Sparkling Fruit
2 fresh fruits, 1/2 C sugar, 1 C champagne or white wine, 1/2 t fresh mint chopped
Recommended fruits; strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled quartered and seeded.
In a shallow serving bowl mix the fruit gently so it is not crushed. Evenly sprinkle with sugar and gently mix again. Pour cold champagne or wine over fruit, enough to almost cover fruit. Let stand refrigerated for 1 to 2 hours.Serve in chilled champagne glasses.Chef's Tip: Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.

Belly Coca-Cola Cupcakes
Belly is the name of a charming little general store that serves great food. It is located in the VA/Highlands neighborhood in Atlanta.
2 C self-rising flour, 2 C sugar, 3 T cocoa, 1 C Coca-Cola, 1 C unsalted butter,
1 1/2 C miniature marshmallows, 2 eggs, 1/2 C buttermilk, 1 t vanilla
Preheat oven to 350 degrees F.
In a large bowl, combine flour and sugar; set aside.
In a saucepan, combine the cocoa, Coca-Cola, butter and marshmallows. Bring to a boil over medium heat, stirring occasionally. Pour the boiled mixture over the flour mixture and stir to combine. In a small bowl, beat the eggs, then stir in the buttermilk and vanilla. Stir into the flour mixture; stir well to combine. Pour the batter into cupcake pans lined with foil or paper cups, filling each 2/3 full. Bake 15 to 20 minutes, until a tester inserted in the center of a cupcake comes out clean. Cool cupcakes completely before frosting.

Whipped Fudge and Coke Frosting
This fluffy frosting tastes like chocolate mousse with something extra. You can use any combination of chocolate chips, as long as you have a total of 1 2/3 cups.
Tester's note: Keep a close eye on the frosting as you beat it. One trick is to use the electric beaters until the mixture begins to lighten in color and texture, and then finish beating it by hand to the right consistency. If the frosting becomes too stiff to spread, use a spatula that's been held under hot water and dried off to frost the cupcakes.
1 C heavy cream, 6 T light corn syrup, 1/4 C Coca-Cola, 1 C milk chocolate chips,
2/3 C semisweet chocolate chips, 2 T unsalted butter, 1 cup coarsely chopped Planters peanuts
In a saucepan over medium-high heat, combine the cream, corn syrup and Coca-Cola and bring to a boil. Turn off the heat and add the chocolate chips and butter, stirring until melted and smooth (if the chocolate doesn't melt completely, return the saucepan to low heat and stir constantly until melted). Pour the mixture into a mixing bowl and chill for 1 hour.
Using an electric beater, preferably with a whisk attachment, beat the mixture until it is light and fluffy but still spreadable. Do not over-beat, or the frosting will become too stiff to spread. Use immediately to frost the cooled cupcakes, and then sprinkle them with the chopped peanuts.
Restaurant Biga Chocolate Gooey Cake
6T tablespoons unsalted butter divided, 3/4 C sugar, 6 oz bittersweet chocolate, 6 large eggs separated
Using 2 tablespoons butter, grease 8 (6 ounce) custard cups or ramekins. Use 1/4 cup sugar to dust cups; reserve.
In double boiler, melt chocolate and remaining butter; stir until smooth. Let cool.
Whip egg yolks until thick and lightly colored and tripled in volume; reserve. Whip egg whites until they are on the verge of forming very stiff peaks. Add remaining sugar; whip until very stiff peaks form; reserve.
Stir some cooled chocolate into egg yolks. Add remaining chocolate. Gently fold egg whites into chocolate mixture.
Pour small amount of batter into each custard cup. Place 1 ganache ball in cup. Add batter until cup is 4/5 full. Bake in oven preheated to 325 degrees F for 20 to 25 minutes, checking periodically, until cake is crusty on top but still gooey in center. Let rest 5 to 6 minutes. Use small knife to loosen cake. Invert onto dessert plate. Serve warm with creame Anglaise, if desired.
Ganache balls
Scald 1/2 cup cream in small saucepan over medium-high heat. Remove to bowl.
Add 4 ounces finely chopped bittersweet chocolate and 1/8 cup strong espresso.
Stir until chocolate is melted and mixture is smooth.
Refrigerate until firm, about 1 hour. Form into 8 (1-inch) balls; reserve cold until use.

Pappadeaux Sweet Potato Pecan Pie with Bourbon Sauce
1 1/4 C cooked mashed sweet potatoes (2 medium), 1/4 C brown sugar, 1/4 C sugar,
1 egg lightly beaten, 1/4 C whipping cream, 1/4 t vanilla, 1 pinch salt, 3/4 t cinnamon,
3/4 t allspice, 3/4 t nutmeg, 3 T softened butter
1 (9-10-inch) single crust pastry, unbaked
Pecan Pie Filling
1 1/4 C sugar, 1 1/4 C dark corn syrup, 3 eggs lightly beaten, 3 T unsalted butter softened,
1/4 t vanilla, 1 pinch salt, 3/4 t cinnamon, 1 1/4 C chopped pecans
Bourbon Sauce
1 C sugar, 6 T butter melted, 1/2 C buttermilk, 1 T (or more!) Bourbon, 1/2 t baking soda,
1 T white corn syrup, 1 t vanilla In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Preheat oven to 325 degrees F.
Combine mashed sweet potatoes, sugars, egg, cream, vanilla extract, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours.
Serve pie slices with Bourbon Sauce on top or to the side.
Prepare Pecan Pie Filling:
Combine sugar, syrup, eggs, butter, vanilla extract, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well.

Parker's Lighthouse Key Lime Pie
1 (14 oz) can sweetened condensed milk, 8 oz cream cheese softened,
3/4 C plus 2 T lime juice, 1/2 t vanilla,
1 (9-inch) deep-dish graham cracker pie shell. Lime slices for garnish. Whipped cream
Place sweetened condensed milk, cream cheese, lime juice and vanilla extract in a large-capacity blender or in an electric mixer (fitted with wire whip if available). Whip on medium speed for 15 minutes. Pour mixture into prepared crust and refrigerate at least 8 hours before serving, or until filling is firm. Garnish with fresh lime slices and whipped cream.

Balducci's NYC Tiramisu
24 ladyfingers, toasted in a 375 degree F oven for 15 minutes
2 C espresso coffee cooled, 6 eggs separated, 3 to 6 T sugar, 1 # mascarpone,
2 T Marsala wine, 2 T Triple Sec, 2 T brandy, 2 T orange extract,
8 oz bittersweet chocolate finely chopped
Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish.
While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.
In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture.
Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.

Drinks
Applebee's Kahlua Mudslide
1/2 ounce KahlĂșa, 1/2 ounce Bailey's Irish Cream, 1/2 ounce vodka, 1 ounce milk
Pour over ice and stir.

Applebee's Margarita
1 1/4 oz. Cuervo, 1800 Reposado tequila, 3/4 oz. Cointreau, 3/4 oz. Grand Marnier,
1 oz. sweetened lime juice, 3 oz. sweet & sour mix
Shake all ingredients over ice.-Strain into an ice-filled glass.

TGIF Dreamcicle
1 1/2 cups Bailey's Irish Cream, 3 1/2 cups Orange Juice
In a lowball glass the two and stir.

TGFI Mudslide
1 1/2 Ounces Vodka, 3 1/5 dram Kahlua, 3 1/5 dram Bailey's Irish Cream
Fill with Cola. Build in a highball glass over ice.

TGIF Frozen Kahlua Mudslide
3/4 oz Vodka, 3 1/5 dram Kahlua, 3 1/5 dram Bailey's Irish Cream, 1 oz Vanilla Ice Cream,
1/4 cup Crushed Ice
Pour all ingredients into a Blender. Blend well at High speed. Pour drink into a Collins glass and garnish with a Maraschino Cherry.

TGIF Long Island Ice Tea
Garnish: Lemon Squeeze Glass: Collins
1/2 ounce gin, 1/2 ounce vodka, 1/2 ounce rum, 1/2 ounce Triple Sec, 2 oz sweet & sour mix
Top with cola In shaker, mix ingredients, pour over ice.

Reata Restaurant Famous Bloody Mary Mix
1 quart good-quality tomato juice, 6 oz Worcestershire sauce, 1 oz freshly lemon juice,
2 T Tabasco sauce, 1 T red pepper flakes, 1 T cracked black pepper,
1 t dried dill or 2 t chopped fresh dill, 1/4 C grated fresh horseradish
In a blender, combine all ingredients and blend for 1 minute. Use as needed. The mix will last for up to 2 days, covered and refrigerated.Yield: 5 cups

Chili's Grill & Bar Margarita Presidente
1 1/4 oz Sauza Commemorativo Tequila, 1/2 oz Presidente Brandy, 1/2 oz Cointreau,
4 oz sour mix. Splash of lime juice
Mix all ingredients together and serve in a salt rimmed Margarita glass filled with ice.

Cheese Making

Starters
http://www.culturesforhealth.com/
http://www.cheesemaking.com/
http://www.dairyconnection.com/
Cheesemaking Illustrated
http://biology.clc.uc.edu/fankhauser/cheese/cheese_5_gallons/cheese_5gal_00.htm
Recipes
http://www.cheesemakingrecipe.com/
http://www.homecheesemakingrecipes.com/
http://www.world-of-cheese.com/cheese-recipes.htm

Making Cheese
Use pasteurized milk but not UHT/Ultra Heat.
Rennet
Animal or Vegetable which needs to be diluted. 3drops liquid or 1/2 tablet to 1/4C cool water /50-65 deg.
Cultures
Two groups: Thermophilic is a heat loving culture used for mozzarella, Parmesan, Swiss and Italian. YogurtMesophilic is no heat that would be destroyed at higher temps and used in 90% of cheese making.Cultures change the milk sugar/lactose into lactic acid. They are freeze-dried powder that you add to milk.Store in freezer.
Equipment
Large stainless steel pot. Cheesecloth with small holes called butter muslin. Colander. Thermometer that goes to 220. Ladle/skimmers stainless steel. Knife long and not pointed tip. (Can use long cake decorating spatula) String to tie muslin (Can use shoestring) Molds that have holes in the bottom
Basic Steps
Heat milk: milk converts into lactic acid and helps curd separate from whey
Add starter: such as vinegar, buttermilk, yogurt and cultures continue converting lactose to lactic acid.Starter is stirred constantly for 30 sec to distribute. After initial stirring, milk is left undisturbed.
Add rennet: Add after milk has ripened causing milk to form curds. Stir for 30seconds and then let sit.
Cutting curds: After curd is formed, cut into pieces about 2 in which allows whey to drain out. Insert knife at an angle into checkerboard pattern.
Draining: curds can be poured into a muslin lined strainer. Then tie up muslin and let drain over a sink.
Tips: let cheese cool to room temp before fridge. Let ingredients before you start be room temp. Make sure equipment/cloth are clean before each use.

For best results cream should be 60. Too warm it will be soft/too cold and won't form. Slightly ripe cream makes more complex flavor. Let sit out 12-24 hours. No longer.
Butter
4C/2pints Heavy Cream, 1/2t Salt
In processor, beat till cream turns to fine rice-grain size. Takes 5/8 min.
Let stand 5min. The liquid (buttermilk) will separate. Scrape butter into fine sieve.
Transfer to a colander and knead with a wooden spoon to work water out. Takes 10 min. Mix in salt and knead again another 10 min.
Form into mold. Wrap in wax paper.
Butter 2
Pour 1C Heavy Cream into a jar and and shake 20 minutes. Pour off buttermilk.
Rinse butter by adding cold water and shake again, do several times.Turn into bowl and knead with wood spoon for 20 min working in salt.
Buttermilk
Mix 1C whole milk and 1T Lemon Juice/Vinegar and let stand at room temp for 15 min. Fridge up to 1 week.
Creme Fraiche
Heat 2T Buttermilk and 2C Heavy Cream to tepid/85.
Pour into jar and set out at room temp for 8-24 hours. Cover partially. Stir and fridge for 24hr before using.Will keep 2 weeks.
Herb Cream Sauce
1/2C of CF with chives, tarragon, basi or thyme with a bit of lemon juice.
Sauce: Use to deglace a pan
Over fruit: Add honey and vanilla

Yogurt
Contains probiotics which boost immune and protect against cancer and cholesterol. They come in two groups:Bifidobacterium and lactobacillus, within these two groups are many different species. Lactobacillus acidophilus is one.These cultures die with alcohol, coffee and antibiotics. Yogurt is a good source of protein, B vitamins, calcium.Temps over 115 will kill culture. Adding more starter will make it sour. Can thicken with 1/3C milk powder.
Troubleshooting:
If thin....milk may have thinned too much before starter was added. may have not been warm enough in incubation. Starter maybe weak. Antibiotics in starter may have killed culture.
If curdled.....may not have sufficiently cooled before culture added.If off taste....may have over boiled milk without proper stirring, scorching milk. may have over-incubated
Yogurt
4C milk and 1/4C yogurt starter
Heat milk to 185. Cool to 105-115 about 5 minutes Stir in starter. Pour into yogurt maker. Needs to stay at 110. Can be put into a picnic cooler with jars of hot water, thermos bottle or wrap in a blanket. Incubate 6-12 hours depending on how firm and tart you want it.
Yogurt Cheese
4C yogurt and 1t salt
Line colander with muslin and let yogurt drain 30min. Tie up muslin and let drain in fridge for 8-24 hours. Transfer to bowl and stir in salt. You can stir other flavors in it.

Paneer
1 litre Milk (4.2 Cup), 11/2tsp vinegar or 1/2tsp lemon juice or citric acid
Boil the milk in a pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring. If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
Paneer Recipes
http://www.indianfoodforever.com/vegetables/paneer/

Cottage Cheese
1 gal Milk, 1/4 t Rennet liquid, 2 T Water, 1/4 C Buttermilk, 1+t Salt
Heat milk to 95. Dissolve rennet in water and stir into milk. Stir in buttermilk.
Remove from heat and cover up to 1 hour till solid. Cut into 1in cubes.
Heat to 110 stirring gently to bring up curds from bottom
Stir for 5 min and then every 5 min for 30 min till reaches 110.
Pour into colander lined with double muslin. Drain 5 min.
Gather muslin and rinse under cold water, squeezing while rinsing
Squeeze dry, transfer to bowl. Add salt to taste. Use within 2 days

Cream Cheese
6C /1 1/2 Qt Whole Milk, 4C/2 Pt Heavy Cream, 1C Yogurt, 1 Rennet tablet,
1/4 C Water...cool/55/60 Salt
Warm milk, cream and yogurt to 100.
Dissolve rennet tablet in water.Add warm mix and stir for 3 min. Cover and let stand for 1+hours till curds are firm and break away from side of pan. Temp should be no lower than 85. Reheat if cools. Cut curds into 2in cubes. Let stand 15 min.Line a colander with double muslin and pour mix in. Cover with extra muslin and set colander in a large bowl. Cover with plastic wrap and fridge 8 hour. Transfer to clean bowl and season with salt. Can be flavored
Will keep for 2 weeks

Farmer's Cheese
1gal Milk, 1C Yogurt, 1/4t Rennet liquid, 1C Water cool/ 60, Salt
Heat to 95. Dissolve rennet in water and stir in milk 30 sec. Remove from heat and let stan up to 1 hour till solid. Cut into 1in.
Heat to 120 stirring gently from the bottom for 5 min and then every 5 for 30 min till 110. Pour into colander lined with double layer muslin. Drain 1 hour.
Transfer into bowl and salt. Line 2 cheese molds with double layer muslin and fill. Fold over muslin and place 2# weight on top. Press for 4 hours in fridge. Remove from molds and gently remove muslin. Fridge up to 1 week.

Mascarpone
4C/2pt Heavy Cream, 1T White wine vinegar
Pour the cream into the top of double boiler and slowly heat to 190 stirring occasionally. Check temp often. Stir in vinegar and continue stirring until cream curdles.
Remove pan from water, cover and let stand 15min or until curds are firm. Pour curds into muslin lined strainer and set over bowl. Cool completely, cover and fridge 24 hours.
Discard liquid and transfer to airtight container. Fridge 3 days. Stir well before using

Mozzarella
2 gal Milk, 2 1/2 t Citric Acid Powder, 1/2 t Rennet liquid, 1/4 C water 60, 8 C Water,
1/4 C Salt
Pour milk in large pot. Stir in Citric Acid stirring 2 min. Bring to 88. Remove heat. Dissolve rennet. Add to milk and stir 30 sec. Cover and stand 15 min. Cut into 1in cubes and stand 5 min Heat over low heat, stirring gently. Curds will start to shrink as whey begins to separate. Slowly heat to 108 stirring often about 15 min. Turn off heat.
Continue to stir for 20 min. Bring 8C water and salt to 108 Drain in muslin lined colander and drain 15 min.
Cut curds into 1in and place in large bowl. Pour the hot water over the curds to cover. Cheese will soften. Stretch like taffy for 10 min until it gets stringy a and shiny Remove from water. Knead like bread for about 5 min.
Can be fridge for 3 days, covered in water. Change water each day.

Ricotta 1
1 gal Whole Milk, 4 C Buttermilk, Salt
Heat till 180, stirring occasionally. Remove heat and sit for 30 min. So not stir. Line colander with double layer of muslin. Pour mix in and let drain up to 2 hours. The longer the drier. Transfer to bowl and add salt. Keep up to 1 week
Ricotta 2
1 gal Whole milk, 1/3 C White vinegar, Salt
Heat to 185. Remove from heat and add vinegar and 1t salt. Stir gently just to mix. Cover and sit for 2 hours. Do not stir. Line colander with double muslin. Pour mix in and let drain up to 2 hours. Store up to 1 week.

Sunday, January 22, 2012

Bread

" Sourdough Starter"
http://allrecipes.com/HowTo/Sourdough-Starters/Detail.aspx

"Baking Yeast Breads"
http://allrecipes.com/HowTo/Baking-Yeast-Breads/Detail.aspx

Cracked Wheat and Oat Bread1 1/2 C boiling water, 1/3 cup cracked wheat or bulghur, 1/4 C oats, 1/4 C honey, 1/4 C butter, 1 1/2 t salt, 2 C bread flour, 1 C whole wheat flour, 2 pkg Yeast,
1 egg white, lightly beaten. Additional oats for topping
Combine boiling water, cracked wheat, oats, honey, butter, and salt; cool to 120 degrees to 130 degrees F, about 15 minutes.
Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, . Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Let this foam, stirring down occasionally.
Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Let rise double.
Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush top of dough with egg white; sprinkle with oats.
Bake at 375 degrees F for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan; cool on wire rack.
(The longer the rising the yeastier the flavor. I'll put my dough in the fridge overnight. Take out in the morning for baking in the afternoon the next day)

Honey Wheat Bread
1 pkg yeast, 1 t sugar, 1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk, 1/4 C water, 1/4 C melted butter, 1/4 C honey, 2 t salt
2 C whole wheat flour, 3 C bread flour, 2 T butter
Dissolve yeast and sugar in 1/2 cup warm water.
Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Yeast Rolls
1 C water, 1 C milk, 1/2 C butter, 1/3 C white sugar, 2 t salt, 5 1/2 C bread flour, 2 eggs slightly beaten.2 packages yeast in 1/3 C warm water, plus 1 T sugar.
Heat water, milk, sugar and butter. When cooled to warm add about 2 C of flour and yeast. (If too hot will kill yeast). Let this foam up for most of the day, stirring occasionally. Add more flour, salt and eggs.
Knead in the rest of the flour till the dough no longer sticks to your hands. Cover and rest in fridge over night. (sometimes I add a mashed potato or potato flakes to the first step).
Set out in the morning and let rise to double.Make golf ball size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Glaze with a pastry brush egg/water to give it a shine.
Let rise about 45 min. Hot water placed in the bottom of the oven will give a chewy crust.Bake in a preheated 350 degrees F oven for 30-45 minutes.(You can freeze after you have made rolls on a pan. Set the pan in freezer and then put rolls in a bag after frozen)

Pizza Crust
2 1/4 t active dry yeast, 1/2 t brown sugar, 1 1/2 C warm water, 1 t salt, 2 T olive oil, 3 1/3 C flour (add egg yolk for thinner crust)
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.Preheat oven to 425 degrees F .
If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.(yeast specifically made for pizza makes a good crust).


Easy Southern Biscuit

2 C self-rising flour, 2 T sugar, 1 C milk, 1/3 C mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.


Overnight Buttermilk Biscuit

4 C self-rising flour, 2 T sugar, 2/3 C shortening, 2 C buttermilk
Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

Buttermilk Cornbread
1/2 C butter, 2/3 C white sugar, 2 eggs, 1 C buttermilk, 1/2 t baking soda, 1 C cornmeal, 1 C flour, 1/2 t salt
Preheat oven to 375 degrees F. Grease an 8 inch square pan.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Buttermilk Pancakes
Mix, cover and set aside for 24 hours:
2 1/2 C buttermilk and 2 1/2 C Flour.
Beat till light, 3 eggs and gradually add.
Mix in  1t salt, 2 T sugar, 1 t baking powder, 2 T melted butter.
Dissolve 3/4 soda in T hot water and mix in.
Let rest about an hour before using.

Sweet Potato Waffles
Mix: 1 1/2 C Flour, 1 T sugar, 1 1/2 t Baking Powder, 1 t cardamon, 1/2 t salt
Whisk separately: 3 egg yolks, 8 oz sour cream, 1 C sweet potato mashed, 1/2 C milk, 1/4 C melted butter.
Add wet into dry until just moist. Fold in 3/4C pecans.
Fold in 3 beaten egg whites.

Sesame Onion NanTopping: Saute 1 grated onion, 2 T sesame seeds , 3 T oil.
Stir together 3/4 + C warm water with 1 t sugar. Sprinkle 1 t dried yeast over and let foam for 10 minutes.
Mix: 3 3/4 C Flour, 2 t salt, 1 t baking powder.
Add: 1/2 C yogurt, 1 egg and 2 T oil. Then add yeast/water.
Knead and rise until doubled.
Preheat oven and pizza stone 1 hour at 450 degrees
Divide dough in 2 and transfer to floured parchment paper without punching down. With oiled fingers flatten out. Poke holes with skewer and top with half of onion mix.
Slide parchment onto pizza stone and bake 10-12 min. Then repeat with other half.

Beer BreadHeat: 12 oz beer and 3 T oil
Rise separately: 1 pkg yeast in warm water
Add above with about 2 T sugar and salt.
Add: 7 C flour. Knead and then rise an hour.
Makes 2 loaves. Bake 350 degrees for 40 minutes

Crepes
1 C all-purpose flour, 2 eggs, 1/2 C milk, 1/2 C water, 1/4 t salt, 2 T butter melted
Whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.(Fillings: check "Side Dishes" and "Desserts')

Blini1 pkg yeast, 1/2 C warm water. Proof 15 minutes
Add 1 C warm milk, 1 1/2C flour, pinch of sugar and salt, 3 egg yolks mixed in one at a time, 6 T melted butter.
Rest for 2 hours and then fold in the whipped egg whites.
Finish like crepes

Cream Puff Shells
Boil 1 C water, 1 stick butter, 1/2 t sugar and pinch of salt.
Dump in all at once 1 C Flour and cook until it makes a ball. Cool.
Beat in 4 eggs one at a time.
Make walnut size balls. Glaze with 1 egg and ice water.
Bake at 425 for 10 min. Reduce to 375 for 20 min. Reduce to 325 for 10 min.
Fill with a savory or sweet filling.

Popovers
1 T unsalted butter melted and cooled1 C flour, 1 1/2 t salt, 2 large eggs room temperature, 1 C whole milk room temperature
Preheat oven to 400 degrees F.Grease a 6-cup popover pan with butter.Place all of the ingredients into a blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

Zucchini Bread
3 C flour, 1 t salt, 1 t baking soda, 1 t baking powder, 3 t cinnamon, 3 eggs, 1 C vegetable oil, 2 1/4 C white sugar 3 t vanilla, 2 C grated zucchini, 1C chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Pina Colada Zucchini BreadGrease and flour 3 loave pans. Preheat 350 and bake for 45-55 min
Mix: 4 C flour, 3 C sugar, 2 t baking powder, 1 1/2t salt, 1 t baking soda
Mix separately: 4 eggs, 1 1/2 C oil, 1 t each coconut, rum, vanilla extract.
Add dry to wet then fold in: 3 C grated zucchini, 1 C drained crushed pineapple, 1/2 C chopped pecans.

Pumpkin Bread
1 C butter softened, 3 C sugar, 3 eggs, 3 C all-purpose flour, 1 T baking powder, 1 1/2 t baking soda, 1 1/2 t cinnamon, 1 1/2 t cloves, 1 1/2 t nutmeg, 1 (16 ounce) can solid pack pumpkin Cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Banana Bread
2 C all-purpose flour, 1 t baking soda, 1/4 t salt, 1/2 C butter, 3/4 C brown sugar, 2 eggs beaten, 2 1/3 C mashed overripe bananas
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
Combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Muffin Recipeshttp://www.muffinrecipes.net/

Crackers
Honey Graham Crackers
2 C whole wheat flour, 1 C unbleached all-purpose flour, 1 t baking powder, 1/2 t baking soda, 1/2 C margarine softened, 1/2 C packed brown sugar, 1/3 C honey, 1 t vanilla, 1/2 C milk
Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside. Cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight. Preheat the oven to 350 degrees F.
Divide the chilled dough in to quarters.On a well floured surface, roll the dough out one quarter at a time on to a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles on to ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking. Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

OatmealMix: 1 1/2 C oat flour, 1 C flour, 1/4 C brown sugar, 1 t baking powder
Cut in: 1/3 C butter.
Make a "well" and add 1/2 C ice water. knead
Roll out 1/8 " thick. Cut circles. Pierce. Bake at 350 for 15 min

Swedish Rye Crisp
1 T active dry yeast, 1 C warm water, 1 1/3 C rye flour, 1 1/3 C all-purpose flour, 1 t salt, 1/3 C rye meal (pumpernickel flour)
Sprinkle the yeast over the water in a small bowl. Set aside. Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal.
Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball; cover balls with a towel and let rise 20 minutes.
Preheat oven to 425 degrees F (. Lightly grease 2 baking sheets. On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.

Cheddar Cheese Crisp
1 C butter softened, 3 C shredded sharp Cheddar cheese, 2 C all-purpose flour, 1/4 C chopped fresh chives, 1/2 t salt, 1/2 t pepper sauce, 1/4 t garlic powder, 2 C crisp rice cereal
Mix together the softened butter and cheese until well blended. Stir in flour, chives, salt, hot pepper sauce and garlic powder until thoroughly mixed. Stir in cereal.
Divide the mixture into four parts, and roll into 6 inch long logs. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
Preheat the oven to 325 degrees F .
Unwrap the cheese logs, and slice into 1/4 inch thick rounds. Place on an ungreased cookie sheet. Bake for 20 to 25 minutes in the preheated oven, until edges are crisp and slightly browned.

ParmesanMix: 1/2 stick butter and 3/4 C flour
Add: 1 1/2 C Parmesan, 1/4 t cayenne, S/P
Mix and add: 1 yolk, 2 T ice water, 1 t lemon juice
Knead
Roll into 1 1/2" tube. Cover, chill then slice.
Sprinkle with poppy seeds. Bake 375 for 15 min

Sage Cheese wafersProcess: 1/2 C soft butter and 2 1/2 C sharp cheddar one third at a time.
Add: 1 1/2 C flour, 1/3 C fresh sage (2t dry), 1/2 t dry mustard, 1 t worchester, pinch of salt and cayene.
Roll into 1" balls. Flatten with a fork
Bake 375 for 15 minutes

Wheat Crackers
1 3/4 C whole wheat flour, 1 1/2 C all-purpose flour, 3/4 t salt, 1/3 C vegetable oil, 1 C water, salt for sprinkling
Preheat the oven to 350 degrees F.
Stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through.
Prick each cracker with a fork a few times, and sprinkle with salt.Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Spicy Cheese Crackers
1/2 C butter softened, 1 1/2 C all-purpose flour, 1/2 pound shredded Cheddar cheese, 1 t salt, 1 pinch crushed red pepper flakes, 1 dash hot pepper sauce, 3/4 C chopped pecans
Blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
Preheat oven to 350 degrees F.
Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

Sesame Thins
1/2 cup sesame seed toasted , 1 C pastry flour, 1 C whole wheat flour, 1 t salt, 1/4 C sesame oil, 1/2-3/4 C water
Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown. In a large bowl, combine seeds, flours and salt. Add oil, stir until the mixture comes together.Add just enough water (a tablespoon at a time) to form a workable dough.
Divide dough into three equal portions. Roll one portion, until it's very thin (about 1/16 inch thick). Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel. Transfer them to parchment-lined cookie sheets.
Bake the crackers for 25-30 mins, until they're beginning to brown around the edges. Remove them from oven and transfer to a rack to cool.

HOMEMADE BAKING MIX8 1/2 C flour, 1 tbsp. salt, 1 tsp. baking soda, 2 1/4 C shortening or butter,
1 tbsp. baking powder, 2 tsp. cream of tartar, 1 1/2 c. instant dry milk
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Store in airtight container and label in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups.
Variation
Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole wheat flour instead of 8 1/2 cups white flour. Increase baking powder to 2 tablespoons.
Muffins3 C baking mix,1 C water, 1/4 C sugar, 1 egg
Mix together all ingredients, spoon into greased muffin cups and bake at 425 degrees for 20 minutes. Makes 12 large muffins.
Pancakes2 1/4 C baking mix, 1 egg, 1 tbsp. sugar, 1 1/2 c. water
Mix all ingredients together. Bake on lightly greased griddle on both sides. Makes 10-12 (4 inch) pancakes.
Doughnuts
2 C baking mix, 1/4 tsp. cinnamon, 1 tsp. vanilla, 1/3 C water, 1/4 C sugar, 1/4 tsp. nutmeg,
1 egg well beaten, Oil
Combine dry ingredients. Mix vanilla, egg and water. Add to dry ingredients all at once. Stir to blend. Gently knead dough on lightly floured work surface. Roll to 1/2 inch thickness, cut and fry in oil heated to 375 degrees. Drain on absorbent paper, roll in powdered sugar. Makes 12 doughnuts.
Coffeecake
3 C baking mix, 1 egg, 1 tsp. vanilla, 1/2 C sugar, 1 C water
Combine all but topping, spread half of batter in greased 8-inch square baking pan. Sprinkle with half of topping. Spread with remaining batter and remaining topping.
Bake at 375 degrees for 35-45 minutes or until done.
Crumb ToppingCombine 1/3 C flour, 1/2 C packed brown sugar and 2 t cinnamon.
Cut in 1/4 cup butter until mixture is crumbly.

Sunday, December 18, 2011

Spices

Spice Charts
http://www.spiceadvice.com/usage/chart.html
http://www.foodandnutrition.com/appendix/spice_chart.htm

Emeril's Spice Blend Recipes
http://www.food.com/recipe/emerils-spice-blend-recipes-364829
Spices that improve health
http://justfoodnow.wordpress.com/2008/10/27/specifically-spices-part-1-exotic-health-mouthwatering-wealth/
Taco Spice Blend
http://www.spiciefoodie.com/2011/12/02/homemade-taco-seasoning-and-garbage-teykos/
Southern Spice Blend
http://eclecticrecipes.com/southern-spice-blend
Italian Spices
http://learnandlivewell.blogspot.com/2011/07/italian-seasoning-taco-seasoning.html
Mexican Spices
http://www.tastebook.com/recipes/1587149-Jan-s-Recipe-for-Mexican-seasoning-mix-for-tacos-fajitas-etc-
Indian Spices
http://www.indianfoodsite.com/spices.htm
Chinese Five Star Spice Blend
http://www.wallflour.com/food/five-star-five-spice-powder/
Chai Spice Blend
http://www.food52.com/recipes/15175_chai_spice_blend

Spice Retailers
http://www.penzeys.com/
http://www.dickcontino.com/organicherbs.htm

Snacks

Chocolate Chow Clusters
2 C semisweet chocolate chips, 2 C butterscotch chips, 2 (30-ounce) cans chow mein noodles, 1/2 C cashews or peanuts
In a heavy saucepan melt the chocolate and butterscotch chips over low heat, stirring constantly.* Remove when melted and add the chow mein noodles, cashews or peanuts. Stir well to coat all. Spoon out onto wax paper. Cool. Makes 3 dozen.

Potato Chips
6 or more medium lg. potatoes, Oil or fat for deep frying, Salt
Wash and peel the potatoes. Slice very thin.
Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels.
(Double fry for extra crisp)

Dry-Roasted Potato Chips
1 pound white thin-skinned potatoes, scrubbed clean and dried 2 quarts water Vegetable oil or cooking spray Salt Using a flood slicer (mandolin) or food processor, cut potatoes into very thin slices. In a 3 to 4-quart pan, bring water to a boil. add a third of the potatoes; cook until slightly translucent, about 1 1/2 minutes. Lift out with a slotted spoon; drain on paper towels. Repeat procedure with remaining potato slices. Place wire racks on large baking sheets (you'll need about 4 sheets to bake chips all at once). Lightly coat racks with cooking spray. Arrange potato slices on racks in a single layer. Season to taste with salt. Bake in a 200°F (95°C) oven until chips are crisp, about 2 to 2 1/2 hours. Serve hot or at room temperature. If made ahead, let cool; store in an airtight container for up to 1 week.

High Protein Bars
5 large eggs, 1 C oil, 1 1/2 C honey, 1/2 C corn syrup (or 2 C honey), Juice and pulp of 3 oranges, 1 C whole wheat flour, 1 1/2 C soy flour, 1/2 C dry milk powder, 1 t ground ginger, 1 t ground cinnamon, 1 t salt, 2 C rolled oats, 1 C wheat germ, 1/2 t baking soda
Preheat oven to 350°F
Grease a jelly-roll baking pan; set aside. Beat eggs in large mixing bowl. Add oil, honey, corn syrup and oranges. mixing well. Blend together wheat flour, soy flour, dry milk, spices and remaining dry ingredients; mixing well.
Pour into prepared baking pan and bake for 40 minutes. When cool, cut into bars and wrap in plastic wrap or foil and store in the freezer. For variation, add 1 1/2 cups raisins or chocolate chips if desired.

Hopscotch Crunchies
11.5 oz package butterscotch flavored chips, 1 C creamy peanut butter, 6 oz package chow mein noodles, 2 C miniature marshmallows
Melt butterscotch chips and creamy peanut butter in the top of a double boiler over simmering water. Remove from heat. Stir in chow mein noodles and miniature marshmallows. Drop by teaspoonfuls 2-inches apart onto a wax paper lined baking sheet. Chill.

Trail Mix
18 oz package granola without raisins, 12 oz can salted peanuts, 15 oz package raisins, 14 oz package milk chocolate M&M's, 14 oz package peanut M&M's, dried fruit

Parmesan Pita Crisps
6 (6-inch) pita breads, 1/3 C olive oil, 1 1/2 C fresh Parmesan cheese Salt and freshly ground black pepper to taste
Preheat oven to 375°F (190°C).
Split each pita bread into 2 rounds and brush rough sides with oil. Stack rounds and cut into 8 wedges. Arrange with edges touching, oiled sides up, on 2 baking sheets. Sprinkle with Parmesan and salt and pepper. Bake 12 to 15 minutes, turning baking sheets around halfway through baking time to ensure even browning.

Roasted Pumpkin Seeds
1 quart water, 1 T salt, 2 C pumpkin seeds, 1 T vegetable oil or melted, unsalted butter
Preheat oven to 250°F
Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
Place the seeds in a bowl and toss with oil or melted butter. Spread evenly on a large cookie sheet or roasting pan (cover pan with aluminum foil for easy clean- up).
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.

Rocky Road Clusters
12 oz Semi-Sweet Chocolate Chips, 12 oz Sweetened Condensed Milk, 2 1/2 C Miniature marshmallows.1 (12-ounce) package 1 C coarsely chopped nuts, 1 t vanilla extract
Line baking sheets with wax paper. Combine morsels and sweetened condensed milk in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in marshmallows, nuts and vanilla extract. Drop by heaping tablespoon in mounds onto prepared baking sheets. Refrigerate until firm.

Sticks and Stones Candy Bark
11oz Butterscotch chips (divided), 9 oz Milk Chocolate Chips, 1/2 C peanut butter, 2 C pretzel sticks, 2 C dry-roasted peanuts, 1 1/3 C Chocolate-Covered Raisins
Butter a 13 x 9-inch baking pan.
Microwave 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Add pretzels, peanuts and Raisinets; stir well to coat. Spread into prepared baking pan.
Place remaining butterscotch morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead bag to mix. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over candy. Refrigerate for 1 hour or until firm. Break into bite-size pieces.

Savory Popcorn
4 bacon slices. popped microwave popcorn, 1/4 C Parmesan cheese, 4 T butter melted, 2 t buttermilk Ranch dressing mix 1/4 t freshly ground pepper
Cook bacon in a large skillet over medium-high heat 10 minutes or until crisp; remove bacon, and drain on paper towels. Coarsely chop bacon. Pour popped popcorn into a large bowl. Toss with bacon, Parmesan cheese, melted butter, and buttermilk Ranch dressing mix. Sprinkle with freshly ground pepper, and serve immediately.

Chocolate Hazelnut Bark
3/4 C hazelnuts, 1/3 C dried cherries coarsely chopped, 2 t finely chopped crystallized ginger, 6 oz bittersweet chocolate, chopped Preheat oven to 350°. Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.

Date Balls
Heat for 5 min: 8oz dates, 1/4 C butter, 1 egg, 1/2 C brown sugar.
Cool and add: 1 C Rice crispies, 1/2 C nuts. Roll in coconut.

Pretzel Sticks
Cut 10oz pretzel rods in half. Dip in melted 14oz carmels + 1 T evaporated milk.
Roll in: 1 1/4 C chocolate chips, 1 C butterscotch chips, 2/3 C toffee bits, 1/4 C toated walnuts

Butter Crunch Toffee
Bake 10-12 min at 350 2 C sliced almonds
Boil: 1 1/4 C brown sugar, 2 T water, 1/2 C butter.
Stir often to soft stage (285 degrees(
Remove from heat and add: 1 t vanilla and 1/4 t soda.
Pour over nuts (saving some for topping)
Sprinkle and spread as it melts 6oz semi sweet chocolate chips. Dust with nuts

Pistachio Praline Bars
2 C sugar, 1/4 C water, 2 C (10oz) pistachios, 1/2 t coarse salt
lightly coat 13x9 baking sheet with oil. Line with parchment with 2 in hanging.
Boil water and sugar over med-high heat for 10-12 min till an amber color.
Tilt and swirl pan but do not stir. Use wet pasry brush to wash down sides to prevent crystals forming.
Remove from heat and add pistachios and salt. Pour onto parchment and spread out.
Cool 2 min and then cut into strips.
Store up to 2 weeks in airtight container at room temp.

Peanut Brittle
1 C sugar, 1/2 C light corn syrup, 1/4 t salt, 1/4 C water, 1 C peanuts, 2 Tsoft butter,
1 t baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts.
Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Carmel Corn
Sauce: 1 stick butter, 1 C Brown Sugar, 1/2 C white corn syrup, 1/2 t salt, 1/2 t vanilla, 1/4 t soda. Boil gently first 5 ingrediants for 5 minutes and then add soda.
Pour over 4 qts of popped corn.
Bake in a 200 degree oven for 1 hour stirring 4 times.

Hawaiian Guacamole
2 ripe avocados - peeled, halved and pitted
1/4 whole fresh pineapple - peeled, cored, and diced
1 mango - peeled, seeded and diced
2 small tomatoes, diced
1/4 red onion, diced
1/3 cucumber, diced (optional)
1 teaspoon chopped fresh cilantro, or to taste
2 limes, juiced
1 pinch garlic powder
S/P
Mash the avocados in a large bowl.
Mix in the pineapple, mango, tomatoes, red onion, cucumber, cilantro, lime juice, garlic powder, salt, and black pepper until well blended.

Fruit Dip
8oz cream cheese, 1/4 C Brown Sugar, 1/3 C powdered suger, vanilla. Thin with milk

Salsa
2# diced tomatoes, 1 green pepper, 1 C celery, 1 C onion, 1 T Salt, 1/4 C Sugar, 1/4 C vinegar

Salsa
1C diced tomatoes, 1/2 C tomato sauce, 4 oz green chili, 1/4 C green pepper, 1/4 C green onions,
2 T lemon juice, cilantro, garlic, S/P

More Recipes on the Web
http://www.foodnetwork.com/snacks/package/index.html

Tuesday, December 13, 2011

Sauces

Sauces
Basic White Sauce
Whisk 2T butter and 2 T Flour. Gradually add 1 C milk. Heat over med heat till thick stirring
constantly.

Cheddar Cheese Sauce
3 T butter, 3 T flour, 1/2 t salt,
1/8 t ground black or white pepper
1 1/2 C milk
1 grated sharp Cheddar or smoky flavor Cheddar cheese
Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.
(I like to add some mustard/garlic. And if using a lighter cheese I add a dash of nutmeg. Velveeta or Pepper Jack for Nachos)

Morney
1 C White Sauce gradually stirred into 2 egg yolks. Add 1 T Parmesan Cheese, 1 t butter and pinch of nutmeg.

Bearnaise
Heat and reduce to 2 T: 1/4 C white vinegar, 1/4 C dry white wine, 1T Shallot, 1/2 t Tarragon, S/P.
Strain. Place bowl over hot water. Whisk 3 yolks in Vinegar reduction and thicken over bowl of bowling water.

Hollandaise - Easy Blender
Blend 3 yolks, S/P, 1 T Lemon Juice. Gradually add 1 C melted butter.

Bar-B-Que Sauce
1/2 C ketchup, 2T brown sugar, 2 T Worcestershire sauce, 1 T cider vinegar, 1 dash hot pepper sauce, 1 t garlic powder, 1/4 t mustard powder, 1/4 t salt, a bit of "Smoke".
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer.

Marinara
2 (14.5 ounce) cans stewed tomatoes, 1 (6 ounce) can tomato paste, 4 T chopped fresh parsley,
1 clove garlic minced, 1 t dried oregano, 1 t salt, 1/4 t black pepper 6 T olive oil, 1/3 C diced onion, 1/2 C white wine
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.

Alfredo
1/4 C butter, 1 C heavy cream, 1 clove garlic crushed, 1 1/2 C Parmesan cheese, 1/4 C parsley
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
(I like a thinner sauce with stock and half&half. A bit of lemon. Dash of nutmeg)

Pesto Del Sol
1 C packed fresh spinach, 1 C packed fresh basil, 3/4 C pine nuts, 1/2 C walnuts, 24 small black olives, 4 cloves garlic, 1 C Parmesan, 1/2 C Romano, 1 C olive oil, dash black pepper
In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature. (Can be frozen)

Rosemary Butter Sauce
Saute: 1/4 C butter, 3 T Shallots for 3 min.
Add and reduce for 10 min to half: 1/2 C dry white wine, 1 t lemon, 1/2 C heavy cream, 1/2 C chicken broth. Add: 2 t fresh Rosemary. Salt (good over garlic mashed potatoes)

Mushrooms in White Wine
Cook 5 min: 1/4 C peanut oil, 1/3 C onions, 1 garlic
Add: 1 # mushrooms, 1/2 C water, 1/4 C dry white wine, 1 chicken bullion, 1/4 t dry basil S/P
Simmer 10 min. Add: 1 T cornstarch, 1/4 C Water. Heat till thick

Enchilada Sauce
Oven 400 for 4 min. Roast 6 dried anco chilis. Remove stem, pulp. Soak 1 hour in water barely covered.
Blend: chilies, 6 oz tomato paste, 1/4 C oil, 2 garlics, 1 1/2t salt, 1 t oregano, 1/4 t cumin, 3 C beef broth. Simmer 10 min.

Pumpkin Chipotle Sauce
1T unsalted butter, 3 T minced sweet onion, 1 clove garlic minced, 1 C chicken broth, 1 C pumpkin puree 2 chipotle peppers in adobo sauce chopped, 1/3 C low-fat milk, 1 T ground sage,
3/4 t salt, 1/4 t ground coriander, 1 pinch ground cinnamon, 1 pinch ground nutmeg
Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

Raspberry Chipotle Sauce
Saute 2 Chipolte peppers in olive oil for 5 min.
Add: 2 garlic cloves, 4 t adobo Sauce. Add and simmer 3 min: 12 oz raspberries (or plums)
Stir in: 1/2 C Vinegar, 1/2 t salt, 1/4 C Brown Sugar, 1/2 C Sugar.
Simmer till reduced by half.

Remoulade Sauce
3/4 C mayonnaise, 1 1/2 T dill pickle relish, 1 t finely chopped capers, 1 T lemon juice,
1 T spicy brown mustard, 2 t chopped fresh parsley, 1/4 t dried leaf tarragon, dash hot sauce, salt
Combine the mayonnaise, relish, chopped capers, lemon juice, mustard, parsley, and tarragon. Taste and add hot sauce and salt, as needed.Cover and refrigerate until serving time.

Cucumber Sauce
1 C sour cream, 1 C mayonnaise, 2 T tarragon vinegar*, 1/8 t black pepper, 1/4 t paprika, 1/2 t sal, t1 1/2 t lemon juice, 1 C finely chopped cucumber,
**Preparation:*To substitute for tarragon vinegar, use 1/8 teaspoon dried tarragon (or about 1/2 teaspoon fresh chopped) and 2 tablespoons white or white wine vinegar.

Shrimp Cocktail Sauce
3/4 C catsup, 1 1/2 T lemon juice, 1 T Worcestershire sauce, 2 T horseradish, 1/4 t salt, 1 t onion (minced)

Dipping Sauce
Honey Mustard Dipping Sauce
1/2 C mayonnaise, 2 T mustard, 1T Dijon mustard, 2 T honey, 1/2 T lemon juice
Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Balsamic Dijon Dipping Sauce
1/4 C balsamic vinegar, 1 t white sugar, 1 t water, 2 T Dijon mustard, S/P
Combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste.

Blooming Onion Dipping Sauce
1/2 C sour cream, 2 T ketchup, 1/2 t seasoned salt, 1/8 t crushed red pepper flakes, 1 1/2 finely grated raw horseradish, 1/4 t paprika

Sesame Dipping Sauce
1 T olive oil, 1 T minced garlic, 1/2 t red pepper flakes, 2T minced fresh ginger root, 3 C soy sauce, 3 C honey, 1C orange juice, 1 T sesame oil, 1/2 lime juiced, 1 T sesame seeds
Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

Southwest Dipping Sauce
1/2 C mayonnaise, 2 t ketchup, 2 T cream-style horseradish sauce, 1/4 t paprika, 1/4 t salt,
1/8 t dried oregano, 1 pinch ground black pepper, 1 pinch cayenne pepper

Creamy Dill
1/2 C sour cream, 1/4 C mayonnaise, 2 T chopped fresh dill, 1 t lemon juice
salt and pepper to taste (mint and/or cucumber works well added)
Mix and chill 2 hours.

Guacamole
3 avocados mashed, 1 lime juiced, 1 t salt, 1/2 C diced onion, 3 T chopped fresh cilantro, 2 roma (plum) tomatoes diced, 1 t minced garlic, 1 pinch ground cayenne pepper (optional)
Mix and chill.

Aioli
4 cloves garlic minced, 2 egg yolks, 1 C extra virgin olive oil, 2 t lemon juice, S/P
In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate. (can use blender. Add oil gradually)

Mayo
Above recipe without garlic. All sorts of flavors and spices can be added.

Pasta Sauces
Puttanesca
1/4 C olive oil, 5 cloves garlic chopped, 1/4 onion, chopped, 1 t crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 T capers, 1 pinch dried oregano, 2 ripe tomatoes diced
12 kalamata olives, pitted and quartered
In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Rose Sauce
2 whole artichokes
4 roma (plum) tomatoes, seeded and chopped
6 large round tomatoes, seeded and chopped
8 oz can tomato sauce, 4 oz tomato paste
1 clove garlic minced, 1/2 Cchopped sun-dried tomatoes
3 T Italian seasoning, 1 t dried oregano, 1 t dried marjoram, 2 t salt

1 teaspoon liquid smoke flavoring (optional)
1/4 cup chopped sun-dried tomatoes (optional)

4 C heavy cream at room temperature, 1/4 C sweet white wine, 1/4 C grated Parmesan cheese
Cut all the leaves away from the artichokes to expose the hearts.
Trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife.
Mince 1 artichoke heart, and coarsely chop the second. Set the artichoke hearts aside.
Place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds.
Pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth.
Heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, Italian seasoning, oregano, marjoram, and salt.
Bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
Pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. Stir this mixture back into the saucepan.
Pour the heavy cream, sweet white wine, and Parmesan cheese into the sauce and stir to combine. Bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. The sauce should be a pink color with red patches from the sun-dried tomatoes.

Marinara Sauce
2 T oil, 1 C chopped onion, 2 cloves garlic minced, 2 stalks celery chopped
1 1/2 (28 oz) cans crushed tomatoes, 1 (6 oz) can tomato paste, 2 t dried parsley, 1 t basil,
1 t oregano, salt and pepper to taste
Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered.

Pizza Sauce
2 T olive oil, 2 cloves garlic chopped, 1 (6 oz) can tomato paste, 2 t sugar, 1/4 t dried oregano, 1/4 t basil, 2/3 C water, 2 T Parmesan cheese, 2 T red wine, S/P
Saute garlic in oil until golden. Add tomato paste, sugar, oregano, basil, water, cheese and wine. Season with salt and pepper and simmer 10 minutes over medium-low heat.

Vodka Sauce
1 C vodka, 1 t crushed red pepper flakes, 2 T olive oil, 3/4 pound prosciutto chopped
1 large clove garlic minced, 2 T chopped fresh parsley, 2 T chopped fresh basil, S/P ,
1 (28 oz) can roma tomatoes with juice, 2 (8 oz) cans tomato sauce, 1 C heavy cream
Combine vodka and red pepper flakes. Set aside for 1 hour.
Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

Lobster Mornay
1/4 C butter, 1 C sliced fresh mushrooms, 1 pound lobster meat, diced
1/4 C flour, 1 C chicken broth, 1 C heavy cream, 1/2 t pepper, 1/2 C Parmesan cheese
Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque.
Remove mushrooms and lobster from saucepan and set aside. Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

The History of Sauces
http://whatscookingamerica.net/History/SauceHistory.htm