Clippings by jillq

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RE: LOOKING for: catering menus and recipes (Follow-Up #4)

posted by: Ginger_St_Thomas on 02.18.2005 at 04:15 pm in Recipe Exchange Forum

I'm sure you'll do great with your new venture, Eileen. I have a good recipe for lobster beggar purses, but not sure if you're interested in appetizers.
CHILLED BEEF TENDERLOIN WITH CAPER HORSERADISH CREAM (SERVES 10-12)
Beef:
2 TBL dried rosemary, crumbled
3 TBL cracked black pepper
1/4 cup soy sauce
4 TBL butter, softened
1 clove garlic,crushed
2 beef tenderloins (3-4 lbs trimmed)

Sauce
1 1/4 cups mayonnaise
1 1/2 cups sour cream
1/4 cup horseradish
1/4 cup capers, drained
Freshly ground pepper

Combine first 5 ingredients to make a paste. Rub paste on all sides of beef. Refrigerate 1-2 hours. Place meat in roasting pan & place in a preheated 500 oven. Reduce heat to 400 immediately. cook approximately 40 minutes (meat l\thermometer will register 140 for rare.) Let beef cool, refrigerate until well-chilled before slicing. May also be served warm, if desired.
For the suace combine mayo & next 4 ingredients. Chill. Serve with sliced beef tenderloin.~~

ITALIAN EGG BAKE (serves 10)
1 lb sweet Italian sausage
1 tsp butter
1/2 medium red onion, chopped
8 oz mushrooms, sliced
12 eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
8 oz mozzarella
2 medium tomatoes, peeled & chopped

Preheat oven to 400. Peel casing from sausage & cut into bite-sized pieces. In a medium skillet, saute sausage over medium-high heat until crumbly. Drain & set aside.
Wipe skillet clean, then melt butter over medium-high heat. Add onion & mushrooms & cook until tender.
In a large bowl, whisk together eggs, milk, salt, pepper & seasoned salt. Stir in mozzarella & tomatoes. Add sausage, onions & mushrooms. Pour egg mixture into a greased 13x9" baking pan. Bake 30-40 minutes.~~NOTE: May be prepared the night before, refrigerated & baked before serving.

I'll post more a bit later. Do you also want desserts?

NOTES:

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clipped on: 06.20.2007 at 01:59 pm    last updated on: 06.20.2007 at 01:59 pm

My Mom's Sour Cream Cheesecake (Follow-Up #8)

posted by: blizlady on 04.04.2007 at 07:48 pm in Cooking Forum

Mom's Sour Cream Cheesecake

Preheat oven to 350 degrees F.
Crust:
1-1/2 cups graham cracker crumbs (about 18 squares)
1/2 cup butter, melted
1/4 cup sugar
Mix and press onto bottom of 9 x 13 pan. Bake for 4 minutes; remove from oven to let cool while making filling:

Filling:
3 pkgs. (8 oz. each) softened cream cheese
1-1/2 cups granulated sugar
1/8 tsp. salt
4 large eggs
1 tsp. vanilla
Blend cream cheese, sugar & salt; beat until fluffy. Add eggs one at a time, and beat well after each addtion. Blend in vanilla. Pour into prepared crust. Bake 30-40 minutes at 350 or until firm in center. Remove from oven and let stand 15 minutes.

In the mean time reset oven temperature to 400 degrees F. and make topping:

Topping:
Combine 2 cups sour cream, 1/2 cup granulated sugar and 1 tsp. vanilla. Spread over cheesecake. Place back in oven that has been heated to 400 degrees and bake 10-15 minutes longer.

Remove from oven, cool thoroughly and chill overnight.

NOTE: All ovens vary in temperature. My old oven was probably hotter than my current one and I always used the shorter times. I now bake this at the longer listed times and it comes out perfect.

NOTES:

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clipped on: 06.20.2007 at 01:43 pm    last updated on: 06.20.2007 at 01:43 pm

Maple Pecan Praline Cheesecake Squares ..for Ann.

posted by: moniqueb on 03.10.2007 at 11:42 am in Cooking Forum

Here you are!

Actually it was from Coup De Pouce..not Guide Cuisine..
Here it is translated..

CRUST

1/3 Cup softened Butter
1/4 Cup packed brown sugar
1/4 tsp vanilla
1 Cup flour
1/3 cup finely chopped pecans

FILLING

3 Packages softened Cream Cheese..250g each
1 Cup sugar
2 tbsps flour
3 eggs
1/2 cup 10%cream
1/3 cup pure maple syrup
1/3 cup finely chopped pecans
Pralined Pecans..Recipe follows..


Crust prep..

Beat butter till creamy..add brown sugar and vanilla and beat till light..add flour and mix till granular..add pecans w/ a spoon.
Press evenly in a 9x13 inch pan that you have papered w/ buttered foil while leaving the long ends out..
Bake in a 325 degree pre-heated oven for ap 12 mins.
Let cool on a rack..

Meanwhile

For the filling..

Using a mixing bowl..beat cream cheese, sugar and flour ..add eggs and incorporate till homogenous..Incorporate cream..maple syrup and pecans w/ a spoon..Pour into cooled crust.
Bake in a 325 preheated oven for 35-40 mins (it took 35 in mine)..till center is set..

Cool on rack 1 hr..cover w/ saran..chill ap 4 hrs before cutting in squares and topping w/ ind.pralined pecans..(I waited 2 hrs)

PECANS

1 3/4 cups (I used 1 and a bit)whole pecans
1/2 Cup sugar
2 tbsps butter
1/2 tsp vanilla

In a large heavy pan..mix all ings and cook med-high until the sugar melts..stirring all the time..reduce heat and continue cooking..stirring w/ a wooden spoon until the sugar is golden..Spread on a foiled and buttered pan cool and break ind. pieces..
..decorate.

I added un filet of syrup:)

Sounds long.. piece of cake..cheesecake:)

NOTES:

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clipped on: 06.20.2007 at 01:40 pm    last updated on: 06.20.2007 at 01:40 pm

RE: LOOKING for: Your best Margarita! (Follow-Up #8)

posted by: aquablue313 on 05.27.2007 at 11:01 pm in Recipe Exchange Forum

I know this is late...but we are hooked on these here. I got these off the net...and yes...was a bit leary of the Corona beer....but they are really good! And very very easy to throw together.

1 can frozen limeade, thawed
1 can tequila (1800 is used here)
1 can or 12 oz of Slice or Sierra Mist, or 7up
1 bottle Corona beer

Stir together and refrigerate. I like to freeze mine and scoop out and drink as a slushy.

When I have the $$, I really like to squeeze limes (and usually a lemon or two) and then make the drink 50-50...1/2 lime juice and 1/2 tequila. No sugar. If I am making them this way and having company, I will make a sugar syrup and add a good dose of syrup to the glass.

I have made grapefruit ones before too...not bad...cheaper than the limes! Watermelon ones are very good also! Especially if you are one that likes to salt their watermelon when you eat it.

NOTES:

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clipped on: 06.20.2007 at 12:51 pm    last updated on: 06.20.2007 at 12:52 pm

Sol's Lemon Chicken one more time please!

posted by: granjan on 06.19.2007 at 02:49 pm in Cooking Forum

I make this a lot, at least my own lower fat version. But I can't find my copy, it's not in my clippings and although it's referred to several times in the enormous Best Chicken thread, I didn't see it. I need the real thing to give to my friend. (I promise to get it into my online recipe folder.)

NOTES:

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clipped on: 06.20.2007 at 12:44 pm    last updated on: 06.20.2007 at 12:44 pm