By on May 21, 2008 in Recipes and Cooking | Comments Off
2 quarts
Ice Cream
Uncategorized
Dessert Fruit Ice Cream Uncategorized
3 cups Half-and-half cream (1 1/2 pints) half-and-half
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Mil (NOT evaporated milk)
1 tablespoon vanilla extract
1 cup pureed or mashed fresh fruit such as peaches, strawberries, bananas and raspberries.
Food coloring
In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer?s instructions. Freeze leftovers. Notes: Refrigerator-freezer Method: Omit half-and half. In large bowl, combine EAGLE BRAND? and vanilla; stir in 1 cup pureed fruit and food coloring (optional). Fold in 2 cups (1 pint) whipping cream (do not use non-dairy whipped topping). Pour into 9×5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm. Freeze leftovers.
This Fresh Fruit Ice Cream recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on May 21, 2008 in Recipes and Cooking | Comments Off
4 Dozen
Cookies
American
Kid Friendly Cookies American
2 1/4 cups All purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Butter softened
3/4 cup Granulated sugar
3/4 cup Brown sugar
1 teaspoon Vanilla
2 Eggs
2 cups Semisweet chocolate
1 cup Walnuts chopped
Preheat oven to 375? Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes.
This Toll House Chocolate Chip Cookies recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on May 21, 2008 in Recipes and Cooking | Comments Off
1 Servings
Potato
Uncategorized
8 tb Unsalted butter
2 md Onions, thinly sliced
6 tb Flour
3 1/2 c Milk, scalded
Salt and pepper
1 1/2 lb Boiling potatoes, peeled and
1 md Celery root, peeled and cut
2 c Coarsely grated sharp
1 lb Baked ham, cut into 1/4-inch
1/2 c Dry bread crumbs
In a saucepan melt two tablespoons of butter over moderate heat and cook the onions until soft and golden brown. In a heavy saucepan melt the remaining butter over moderate heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, continuing to whisk while bringing the sauce to a boil for 1 minute. Season with salt and pepper and reduce heat to low. In a large buttered baking dish, at least 2 1/2-inches deep, spread the white sauce over the bottom of the dish and then arrange potato slices in a single layer, slightly overlapping. Spread the onions over the potatoes and top with the celery root. Spread more sauce over the celery root and sprinkle with the Cheddar. Arrange the ham slices and continue to layer the remaining sauce, potatoes, onions, celery root, ham, Cheddar in the same manner ending with a layer of potatoes and sauce on top. Sprinkle the top with the remaining bread crumbs and Cheddar and cover with aluminum foil. Bake in a preheated 400 Degree oven for 20 minutes. Remove foil and continue to bake for 30-35 minutes more, or until the potatoes are tender and the top is golden brown. Yield: 6-8 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8800 Posted to MC-Recipe Digest V1 #382 by Angele Freeman and lt;jfreeman and at;netusa1.net and gt; on Jan 20, 1997.
This Potato, Celery Root and Ham Gratin recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on May 20, 2008 in Recipes and Cooking | Comments Off
1 Recipe
Pork
Uncategorized
Appetizers Cheese Butter Onion Green Onion Ham Pork
1 lb Ham
1/4 lb Bacon; cubed
1 1/2 lb Jack cheese; cubed
3 bn Green onions
cut into small pieces
12 Eggs
1 Cake of yeast
1/2 c Butter
1/4 c Warm water
Salt
Pepper
Flour
Dissolve yeast in warm water with 1 tablespoon flour; stir and set aside to rise. Fry bacon in butter or margarine for 2 minutes. Add ham and the green onions; set aside to cool. Beat eggs and add enough flour to make a soft batter. Add the raised yeast and mix. Add ham, bacon and onions and mix. Add Jack cheese, salt and pepper to taste. Put into a large bowl to rise for about 2 or 3 hours. Grease and flour pan; bake at 350 F for about 1-1/2 hours or until top is nice and brown. Source: Mary Plovanic “Our Favorite Recipes” St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
This Croatian Bribirski Prisnats recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on May 20, 2008 in Recipes and Cooking | Comments Off
8 Servings
Pineapple
Uncategorized
Desserts Apple Lime Pineapple
2 c Peeled cubed fresh mango
1 tb Fresh lime juice
4 c Fresh pineapple chunks
2 c Sliced fresh strawberries
Position knife blade in food processor bowl; add cubed mango, and process until smooth. Combine mango puree and lime juice in a bowl, and stir well. Cover and chill. Yield: 8 servings. Per serving: 90 Calories; 1g Fat (7% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 2mg Sodium NOTES : To serve, spoon 1/2 cup pineapple chunks into each of 8 dessert compotes, and top with 1/4 cup sliced strawberries and 2 tablespoons of mango mixture. Recipe by: Cooking Light, Jul/Aug 1994, page 125 Posted to MC-Recipe Digest V1 #405 by igor and at;digex.net on Jan 28, 1997.
This Pineapple and Strawberries with Mango Sauce recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
