1 (8 ounce) carton sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon rum extract (optional)
3 cups sugar, divided
3/4 cup milk
1 large egg, lightly beaten
1/2 cup butter or 1/2 cup margarine, cut into pieces
1 pinch salt
1 For cake: Preheat oven to 350*.
2 Grease and flour two 9-inch layer pans.
3 Combine sour cream and milk in small bowl; set aside.
4 Beat butter until creamy; gradually add sugar, beating well.
5 Add eggs, one at a time, beating well after each addition.
6 Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
7 Stir in vanilla (and rum extract).
8Pour batter into prepared pans.
9 Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
10 Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
11 For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
12 Set aside.
13 Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
14 Remove from heat.
15 Stir butter mixture into hot caramelized sugar.
16 (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
17 Cool mixture for 5 minutes.
18 Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
19 Immediately spread between layers and on top and sides of cake.
1-1/2 pound Lean Ground Beef
1/2 cup Seasoned Breadcrumbs
2 teaspoons Dry Mustard
1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
4 dashes Worcestershire Sauce
1 Tablespoon Ketchup
Salt And Pepper
1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
2 cups Beef Broth
4 dashes Worcestershire (additional)
1 Tablespoon Ketchup (additional)
1 teaspoon Kitchen Bouquet (optional)
1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
Salt And Pepper, to taste
More Broth If Needed For Thinning
Mashed Potatoes, For Serving
Buttered Peas, For Serving
1 Tablespoon Olive Oil, For Frying
1 Tablespoon Butter, For Frying
Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a “steak” appearance.
Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
OPTIONAL: Add Kitchen Bouquet, which will give the gravy a deeper color and a bit more flavor.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)
**Add a sprinkle of salt and pepper and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve with mashed potatoes and peas!
**NOTE: If you omit the Kitchen Bouquet, no problem. If you omit the cornstarch/broth mixture, just cook the liquid a little longer in order to reduce and thicken it a bit.
**Another optional thing is to add sliced mushrooms to the onions and cook them together. Yum!
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
1 (2 1/2-pound) Rouen Clair or Duclair duck (preferably aged), neck removed
3/4 cup dry red wine
3/4 cup soy sauce
1 tablespoon fresh lemon juice
1/3 cup hoisin sauce
1 teaspoon Sichuan peppercorns (optional)
1 (2 1/2-inch) cinnamon stick
1/8 teaspoon dried hot red pepper flakes
3 garlic cloves, smashed
1 (1/4-inch-thick) piece peeled fresh ginger, smashed
1 small onion, quartered
1 cup water
1 tablespoon all-purpose flour
Put oven rack in middle position and preheat oven to 400°F.
Wash and dry duck, then “groom” it by removing any remaining feathers and quills with tweezers or needlenose pliers.
Tie legs together using string, then tuck wings under body to secure.
Combine all remaining ingredients except water and flour in a large sealable plastic bag and add duck.
Marinate, chilled, 1 hour.
Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade.
Roast 15 minutes. Meanwhile, pour 3/4 cup marinade through a sieve into a 1-quart saucepan and discard remainder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.
While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil.
Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth.
Whisk flour mixture into remaining marinade in saucepan until combined well.
Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.
Remove duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)
Serve duck with sauce.
4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
1 Preheat oven to 300 degrees f.
2 Peel off tough membrane that covers the bony side of the ribs.
3 Mix together the sugar and spices to make the rub.
4 Apply rub to ribs on all sides.
5 Lay ribs on two layers of foil, shiny side out and meaty side down.
6 Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7 Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8 Remove from oven.
9 Heat broiler.
10 Cut ribs into serving sized portions of 2 or 3 ribs.
11 Arrange on broiler pan, bony side up.
12 Brush on sauce.
13 Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14 Turn ribs over.
15 Repeat on other side.
16 Alternately, you can grill the ribs on your grill to cook on the sauce.
1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup chopped skinless, boneless Grilled Lemon-Herb Chicken (about 4 ounces)
3/4 cup chopped Braeburn apple (about 1 small)
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended.
Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine.
Cover and chill.
8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed
1 Place all the ingredients in a saucepan over a high heat.
2 Bring to the boil, then reduce to a simmer for about 20 minutes.
3 Remove any scum that rises to the surface.
4 Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
5 Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
6 NOTE It’s a glaze rather than a sauce, so there’s not a whole lot of it.
8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
Baked Turkey Wings Recipe:
Baked Turkey Wings Recipe is one of the most favorite recipe in the USA which has been adopted by Turkey as it might be great made by way of miss Robbie’s display sweetie pie’s.
- Your favorite store brand seasoning or create your own!
- 3 tsp. salt and pepper mixture
- 2 tsp. garlic seasoning salt
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
Directions of Baked Turkey Wings Recipe:
- Preheat oven to 250 degrees.
- Clean the turkey wings.
- Mix salt, pepper, garlic seasoning salt and your favorite store brand seasoning mix together in a bowl and set aside.
- Place turkey wings in glass dish.
- Pour the extra virgin olive oil and apple cider vinegar over the turkey wings.
- Season the turkey wings with the seasoning mixture.
- Cover glass dish with aluminum foil and bake for 2 hours. Be sure to check on them every 30 minutes, you don’t want them to over cook or maybe you do…it’s all a matter of taste!
- When your wing are ready, remove the aluminum foil and bake uncovered for an additional 15 minutes.
Creamy and smooth puddings are generally called purin and are popular desserts in Japan. This is a basic custard purin recipe.
Yield: 6 puddings
- 2 cups milk
- 2/3 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- *for sauce
- 6 Tbsp sugar
- 2 Tbsp water
Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.