Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
Preparation:
At First, Melt butter in a medium-sized heavy saucepan. Saute bacon and onion together until bacon is crisp and onion is golden. Add flour and cook for about 2 minutes, stirring often continuously. While continuing to stir, slowly add the beer and cook until sauce gets smooth and thickened.
Add Havarti and Gouda cheeses to the sauce, stirring until it gets melted. Finally, Transfer Danish fondue to a fondue pot and serve with dippers.
Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Ingredients:
Preparation:
At First, combine egg whites, swiss cheese, chopped pickles and garlic salt together. Drop by teaspoonsful into the bread crumbs. Roll and Coat well while forming small balls. Chill until ready to serve.
Fry in deep fat (375 degrees F) until gets golden brown for about 2 to 3 minutes. Drain well on paper towels.
Yield: about 24 appetizers
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
Preparation:
Melt Butter in 2-quart saucepan over medium low heat.
Stir in mixture of flour and sugar. Stir in thick cream and cook for about 5 minutes. Reduce heat to low and stir in marmalade, orange rind and Grand Marnier. Transfer to fondue pot and serve, keeping it warm.
Spear fruit on a fondue fork and dip into mixture. Sprinkle with chopped pecans.
This is also good as a dessert cake topping or ice cream topping.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
Preparation:
At First, Place reserved pineapple juice into a large zip-top bag. Add bananas and apple slices, seal bag, and toss gently to coat the fruit (The acid from the juice will slow down browning of the fruit). Let sit for 5 minutes, and then drain. Gently pat pineapple chunks, apples, and bananas dry with paper towels.
Arrange fruit, marshmallows, and cake around the outer edge of a large platter, leaving room in the center.
In a double-boiler, melt chocolate and peanut butter until �gets smooth and combined, stirring often continuously. Then pour into a heat-proof bowl or fondue pot, and place in the center of the platter. Use the fruit, marshmallows, and cake cubes as dippers.
Yield: about 1-1/3 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
Preparation:
Heat 1 cup Marsala wine just to boiling in a small saucepan and pour over the dried mushrooms in a small bowl. Let stand for at least 1 hour.
Meanwhile, toss the Fontina and Swiss cheeses lightly with the flour.
Rub a heavy enameled pot or fondue pot with the garlic. Pour in the white wine and heat over medium-low heat until hot. Add the cheese tossed with flour, a handful at a time, stirring constantly and waiting until each addition melts before adding the next. Then stir in the Parmesan.
Drain the mushrooms, squeezing out as much liquid as possible, and chop into fairly fine pieces. Stir the mushrooms, the remaining 2 tablespoons Marsala, and lots of freshly ground black pepper into the fondue.� Now Serve fondue with assorted breads and sausages for dipping.
Yield: 6 main-course portions or 10 to 12 appetizer portions
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
Preparation:
Heat sherry to almost boiling. Using an electric blender usually at high speed , blend the chocolate pieces, sugar, sherry, vanilla, and salt get smooth. Pour into fondue pot . Heat and keep warm over low lit. The sauce thickens as it stands.
Use cut-up fresh fruit for dipping such as pineapple, pears, strawberries, etc. And serve it with chunks of pound cake, doughnuts, or marshmallows.
Yield: 1-1/2 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
Preparation:
At First, Peel and halve the bananas lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas for about 5 minutes on each side. Add the sugar and pour in the rum. Then Cook for 2 minutes. Sprinkle with lime �juice and serve at once.
Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
Preparation:
Firstly, Melt the butter in a large saut� pan. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for about �2 minutes. Pull the saute pan off the burner. Now Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until gets smooth.
In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely.
Add the banana/cream mixture to the electric ice cream machine. Process according to manufacturer's directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about 1 hour.
In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat until stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Finally Remove from the oven and serve.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
Preparation :-
Preheat oven to 350 degrees F. Now Spray a shallow casserole dish with vegetable oil.
Sprinkle chicken breasts with salt, pepper, thyme, and sage.
Heat a large, heavy skillet over medium heat. When hot, add olive oil and swirl to coat the bottom of the pan. When oil is shimmering, place chicken breasts skin-side down in the skillet. Cook until skin is golden brown, then turn and cook for �additional 2 minutes. Remove chicken and arrange in the prepared casserole dish.
In the same skillet, add onions and Portobello mushrooms. Saute, stirring often, until mushrooms give up their liquid and onions have softened. Remove vegetables with a slotted spoon and arrange around the chicken. Bake 15 minutes, uncovered.
Gently warm Grand Marnier until lukewarm, not hot. Remove chicken from the oven. Pour the liqueur over the chicken and vegetables. Flambe by lighting with a long fireplace match or barbecue lighter. Let the flames die out naturally, then add the wine to the pan and return to the oven. Bake for �additional 15 minutes or until center of chicken breast reads 165 F �on an instant-read thermometer. Remove chicken and vegetables to a platter and tent with foil to keep warm while you make the sauce.
Whisk together butter and flour until gets smooth and add to the pan juices. Stir in cream and simmer over low heat for about 5 minutes until gets thickened, stirring often continuously. Taste, adding salt and pepper, if necessary. Pour sauce over chicken and vegetables. If desired, Garnish with orange slices.
Wild rice and a green vegetable round out the meal.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
Preparation:
Preparing Bing Cherry Sauce: Drain juice from cherries. Now Combine juice with wine, sugar, cornstarch, and salt. Mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.
Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for �about 30 minutes at 325 degrees F (or until get cooked and tender). Place chicken in a medium-size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flamble.
How to Flambe: Pour 1/4 ounce of brandy over dish and place in middle of table. Now using long wooden matches, ignite chicken breast. You are ready to serve, When flame goes out and the liquor has burned off.
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
Preparation:
At First, bring garlic, lemon juice, 2/3 cup of Drambuie, and thyme to a boil in a small, heavy saucepan. Reduce heat and simmer for about 10 minutes until get reduced and slightly thickened. Whisk in Dijon mustard and honey. Simmer for an additional 3 minutes. Remove from heat and let it cool.
Place the chicken or lamb in a large bowl. Sprinkle generously with salt and pepper. Cover with the Dijon sauce and toss to coat. Thread meat onto soaked skewers. Grill or broil over medium heat until get browned and cooked for about 10 minutes. Place on a heat-proof platter.
In a small saucepan, heat remaining 1/4 cup of Drambuie until very warm, but do not boil. Ignite the liqueur with a long match and pour over the brochettes at the table. Let rest for 5 minutes after the flames go out before serving.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
For the Dipping Basket:
Preparation:
Soften milk chocolate in the microwave.
Heat milk in the fondue pot.
Once it gets �hot, add softened chocolate.
Stir continuously �until you have a smooth consistency.
Pour caramel into a pool in the middle of the chocolate.
When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount on the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate . Allow the flame to burn out.
Note: All dipping items should be skewered and dipped in the chocolate. Be careful as you reach the sides and bottom of the fondue pot as the chocolate tends to be hotter there.
Yield: 2 servings
Ram Navami
Passover
Personal Finance Guide
Multifaceted Blog
Good Morning
Dating