|
Chocolate Scotcheroos ---- Dessert
Note: if you don't want the butterscotch flavor, just use all chocolate morsels..... Memphis Barbecue Spareribs With Tennessee Dry Rub ---- Pork NOte: if desired, ribs may be cooked in oven. Season, wrap and refrigerate as directed, then heat oven to 450 degrees F. Unwrap each rack to add 1/4 c.... Panna Cotta Italian Dessert Note: If caramel hardens before pouring into all 6 ramekins, simply microwave it a few seconds until it is pourable..... RYE CRACKERS ---- Bread NOTE: I used 1/2 cup rum plus 1/2 cup water and poppy seeds instead of caraway seeds. .... Baked Chicken Cacciatora Italian Chicken Note: I serve this with buttered noodles. For a quicker version, you can use ""Chicken Tonight Cacciatore Sauce.... Lemon Biscotti Italian Cookie note: I made 43 cookies, about 40 cal, 0 g fat each, but it depends on what you use for the "egg".... Pulled Pork Barbecue American Pork NOTE: I have cooked the roast on high instead of low when I was in a hurry and didn't have that long. I have also done the last past on low and left t.... Seafood Gumbo Cajun Seafood Note: Gumbo is better if cooked early in the morning and refrigerated for several hours. Reheat and serve with rice. If crabs are used: Scald live .... Papa's Frothy Coffee ---- Beverage Note: For festive moments, add a dollop of whipped cream topped with a pinch of ground cinnamon..... Grand Marnier Fruit Salad American Salad Note: For a non- alcoholic fruit salad you, can omit the liqueur and substitute it for orange juice. .... Sour Cream Heart Scones British Bread Note: Do not overbake. Bottoms should be tan. Sides will still be light.... Pork Ribs and Sauerkraut ---- Pork Note: Do not be tempted to use boneless pork - the meat will be tough. .... CRACKLIN' CORNBREAD American Bread Note: Cracklin cornbread is best eaten warm. It can be frozen successfully, but should be reheated in a 300*F. oven for 15 minutes before serving..... SCALLOPS alla BORDELAISE Italian Seafood Note: Bordelaise style in no way refers to the classic French Bordelaise Sauce which is a fortified Espagnole most commonly used for grilled meats and.... Thin & Tasty BBQ Sauce American Sauces NOTE: Basting brushes used on raw food should not be dipped in table sauce..... Rice Pudding ---- Dessert Note: At Christmas time in Norway, a single almond is added and the pudding is served in dessert cups. The person with the almond in their pudding re.... NAPOLEONHATTAR (Napoleon's Hats Swedish Cookie Note: Almond paste is usually slightly softer and moister then marzipan. It is likely to require less liquid, but otherwise can be handled in the same.... SPICY PERSIMMON BRUNCH CAKE American Cakes Note: A fresh persimmon should feel soft and jellylike when ripe. Cut it in half and scoop the flesh from the skin with a spoon. Then whir....
|
|