VISIT THE FORUM AT THE BOTTOM OF THIS PAGE
FOR SOME GOOD HUNTING RECIPES
ESPECIALLY VENISON
Start Saving Today!
Feb 11, 2010
HOT SHRIMP
1/4 c oil
1/2 c unsalted butter
6 large cloves of garlic, crushed and minced finely
1/2 c celery, coarsely chopped
2 Tbsp Red Chili powder
2 Tbsp fresh lemon juice
2 1/2 lbs medium to large shrimp, deveined - leave tails on
1/2 c fresh grated parmesan cheese
1 tsp salt
Melt the oil and butter in a saucepan until hot (watch carefully that
it doesn't burn). Reduce heat to medium. Add the garlic and celery
and cook till soft, but not browned. Add the shrimp, salt, chile
powder and lemon juice and cook until shrimp is pink. Sprinkle with
cheese. Let sit for a few minutes before serving. Makes 3-4
servings.
1/2 c unsalted butter
6 large cloves of garlic, crushed and minced finely
1/2 c celery, coarsely chopped
2 Tbsp Red Chili powder
2 Tbsp fresh lemon juice
2 1/2 lbs medium to large shrimp, deveined - leave tails on
1/2 c fresh grated parmesan cheese
1 tsp salt
Melt the oil and butter in a saucepan until hot (watch carefully that
it doesn't burn). Reduce heat to medium. Add the garlic and celery
and cook till soft, but not browned. Add the shrimp, salt, chile
powder and lemon juice and cook until shrimp is pink. Sprinkle with
cheese. Let sit for a few minutes before serving. Makes 3-4
servings.
FRUIT AND NUT EASTER EGGS
FRUIT AND NUT EASTER EGGS
2 1/4 C. granulated sugar
1 C. light corn syrup
3/4 C. hot water
1/2 lb. Marshmallow Creme
1/2 C. shortening, melted
1/4 C. confectioners' sugar
2 C. candied fruit (cherries and pineapple)
Nuts (your choice)
Dipping chocolate
In a saucepan, cook sugar, syrup, and water to 265F. Add Marshmallow Creme and
beat until almost firm. Add melted shortening, confectioners' sugar, candied
fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs
will keep 6 to 8 months. Makes 10 eggs
2 1/4 C. granulated sugar
1 C. light corn syrup
3/4 C. hot water
1/2 lb. Marshmallow Creme
1/2 C. shortening, melted
1/4 C. confectioners' sugar
2 C. candied fruit (cherries and pineapple)
Nuts (your choice)
Dipping chocolate
In a saucepan, cook sugar, syrup, and water to 265F. Add Marshmallow Creme and
beat until almost firm. Add melted shortening, confectioners' sugar, candied
fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs
will keep 6 to 8 months. Makes 10 eggs
London Roast
London Roast
2 lbs. London Broil
1 can Cream of Mushroom Soup
1 can French Onion Soup
Mix the soups together and pour over the meat in a baking dish. Cover
and bake for 2 1/2 - 3 hours at 325 degrees.
2 lbs. London Broil
1 can Cream of Mushroom Soup
1 can French Onion Soup
Mix the soups together and pour over the meat in a baking dish. Cover
and bake for 2 1/2 - 3 hours at 325 degrees.
Honey Bun Cake
Honey Bun Cake
Ingredients:
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large mixing bowl, combine cake mix, oil, eggs and sour
cream.
Stir by hand approximately 50 strokes, or until most large lumps are
gone. Pour half of the batter into an ungreased 9x13 inch glass
baking
dish. Combine the brown sugar and cinnamon, and sprinkle over the
batter
in the cake pan. Spoon the other half of the batter into the cake
pan,
covering the brown sugar and cinnamon. Twirl the cake with a butter
knife or icing knife until it looks like a honey bun (or whatever
design
you want to make).
3. Bake in preheated oven for 40 minutes, or until a toothpick
inserted
into the center of the cake comes out clean. Frost cake while it is
still fairly hot. Serve warm.
4. To Make the frosting: In a small bowl, whisk together the
confectioner's sugar, milk and vanilla until smooth.
Ingredients:
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large mixing bowl, combine cake mix, oil, eggs and sour
cream.
Stir by hand approximately 50 strokes, or until most large lumps are
gone. Pour half of the batter into an ungreased 9x13 inch glass
baking
dish. Combine the brown sugar and cinnamon, and sprinkle over the
batter
in the cake pan. Spoon the other half of the batter into the cake
pan,
covering the brown sugar and cinnamon. Twirl the cake with a butter
knife or icing knife until it looks like a honey bun (or whatever
design
you want to make).
3. Bake in preheated oven for 40 minutes, or until a toothpick
inserted
into the center of the cake comes out clean. Frost cake while it is
still fairly hot. Serve warm.
4. To Make the frosting: In a small bowl, whisk together the
confectioner's sugar, milk and vanilla until smooth.
DARK CHOCOLATE CAKE
DARK CHOCOLATE CAKE
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cups boiling water
Heat oven to 350 F. Grease and flour two 9 inch round baking pans or
one 13x9 inch pan.
In large mixer bow, stir together dry ingredients. Add eggs, milk,
oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour into prepared pan. Bake 30 to 35 minutes for round pans, 35 to
40 minutes for rectangular pan or until wooden pick inserted in
center comes out clean.
Cool 10 minutes; remove from pan to wire racks.
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cups boiling water
Heat oven to 350 F. Grease and flour two 9 inch round baking pans or
one 13x9 inch pan.
In large mixer bow, stir together dry ingredients. Add eggs, milk,
oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour into prepared pan. Bake 30 to 35 minutes for round pans, 35 to
40 minutes for rectangular pan or until wooden pick inserted in
center comes out clean.
Cool 10 minutes; remove from pan to wire racks.
SPARKLE CAKE
SPARKLE CAKE
3/4 pound butter
3 cups sugar
5 eggs
3 cups flour
6 oz.lemon-lime soda
2 tbsp lemon extract
Preheat oven to 325F. Grease & lightly flour a 9 x13x 2 inch baking
pan. set aside.
Cream butter & sugar in medium mixing bowl.
Using an electric mixer at low speed. Add eggs, one at a time,
beating well. Add flour, lemon-lime soda & lemon extract.
Pour into prepared pan and bake for 45-55 minutes or until cake
springs back when touched lightly in the center. Check cake after 45
minutes.
Use unopened soda.
3/4 pound butter
3 cups sugar
5 eggs
3 cups flour
6 oz.lemon-lime soda
2 tbsp lemon extract
Preheat oven to 325F. Grease & lightly flour a 9 x13x 2 inch baking
pan. set aside.
Cream butter & sugar in medium mixing bowl.
Using an electric mixer at low speed. Add eggs, one at a time,
beating well. Add flour, lemon-lime soda & lemon extract.
Pour into prepared pan and bake for 45-55 minutes or until cake
springs back when touched lightly in the center. Check cake after 45
minutes.
Use unopened soda.
COLD RAW CARROT RELISH
COLD RAW CARROT RELISH
10 carrots, cleaned and scraped
7 onions, cleaned and peeled
4 peppers, cleaned and cored
2 cucumbers
1/8 c. salt
1 1/2 c. sugar
1 1/2 c. cider vinegar
1 tbsp. mustard
1 tbsp. celery seed
Chop or grind all vegetables and put them in large bowl. Add salt and mix well. Allow salted vegetables to stand for 1/2 hour. Then drain juices, do not save juice. Place vegetables in large bowl. Add sugar, vinegar, mustard, and celery seed. Mix well and serve.
10 carrots, cleaned and scraped
7 onions, cleaned and peeled
4 peppers, cleaned and cored
2 cucumbers
1/8 c. salt
1 1/2 c. sugar
1 1/2 c. cider vinegar
1 tbsp. mustard
1 tbsp. celery seed
Chop or grind all vegetables and put them in large bowl. Add salt and mix well. Allow salted vegetables to stand for 1/2 hour. Then drain juices, do not save juice. Place vegetables in large bowl. Add sugar, vinegar, mustard, and celery seed. Mix well and serve.
Filet Mignon With Jack Daniel's Sauce
Filet Mignon With Jack Daniel's Sauce
1 (4- to 5-pound) beef tenderloin, silver skin removed, cut into steaks
about 1/2-inch thick
2 tablespoons vegetable oil
1/2 cup Jack Daniel's
Tennessee Whiskey
Salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Salt and pepper steaks on each side.
3. In heavy oven-proof skillet more than large enough to hold all the
steaks, heat vegetable oil on high. Sear steaks well on each side, and then
place pan in the oven for 8 to 10 minutes. Remove and set steaks aside on a
serving platter.
4. Place pan on stovetop burner over medium heat and scrape the browned bits
from the bottom of the pan. Temporarily remove from burner and pour in the
Jack Daniel's, return to burner and bring to a boil. Add salt and pepper and
allow to boil approximately 3 minutes. Remove from stove and pour sauce over
steaks. Makes about 4 servings.
1 (4- to 5-pound) beef tenderloin, silver skin removed, cut into steaks
about 1/2-inch thick
2 tablespoons vegetable oil
1/2 cup Jack Daniel's
Tennessee Whiskey
Salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Salt and pepper steaks on each side.
3. In heavy oven-proof skillet more than large enough to hold all the
steaks, heat vegetable oil on high. Sear steaks well on each side, and then
place pan in the oven for 8 to 10 minutes. Remove and set steaks aside on a
serving platter.
4. Place pan on stovetop burner over medium heat and scrape the browned bits
from the bottom of the pan. Temporarily remove from burner and pour in the
Jack Daniel's, return to burner and bring to a boil. Add salt and pepper and
allow to boil approximately 3 minutes. Remove from stove and pour sauce over
steaks. Makes about 4 servings.
Easiest Hot Fudge Pudding Cake
Easiest Hot Fudge Pudding Cake
2 teaspoons instant coffee powder
1 1/2 cups water
2/3 cup Dutch-process cocoa powder (divided)
1/3 cup packed brown sugar
1 cup granulated sugar (divided)
6 tablespoons (3/4 stick) unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 large egg yolk
Adjust oven rack to lower third of oven. Preheat oven to 325 degrees.
Lightly coat 8-inch round or square glass baking dish with vegetable oil
spray.
Stir instant coffee into water; set aside to dissolve.
In small bowl, combine 1/3 cup cocoa, brown sugar and 1/3 cup granulated
sugar, breaking up clumps of brown sugar with fingers. Stir to blend. Set
aside.
In small metal bowl over saucepan of barely simmering water, combine butter,
remaining 1/3 cup cocoa and chocolate. Heat until melted, then whisk until
smooth. Remove from heat and set aside to cool.
In small bowl, combine flour and baking powder. Whisk to blend.
In medium bowl, combine remaining 2/3 cup granulated sugar, the vanilla,
milk and salt. Whisk until blended, then whisk in egg yolk. Add chocolate
mixture; whisk to blend. Add flour mixture; whisk until incorporated.
Pour batter into prepared dish and spread evenly to sides and corners.
Sprinkle cocoa-sugar mixture evenly over batter. Pour coffee mixture gently
over cocoa mixture. Bake until puffed, bubbling and just beginning to pull
away from sides of dish, about 45 minutes. Do not overbake. Transfer to rack
and let cool about 25 minutes before serving. Makes 8 servings.
2 teaspoons instant coffee powder
1 1/2 cups water
2/3 cup Dutch-process cocoa powder (divided)
1/3 cup packed brown sugar
1 cup granulated sugar (divided)
6 tablespoons (3/4 stick) unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 large egg yolk
Adjust oven rack to lower third of oven. Preheat oven to 325 degrees.
Lightly coat 8-inch round or square glass baking dish with vegetable oil
spray.
Stir instant coffee into water; set aside to dissolve.
In small bowl, combine 1/3 cup cocoa, brown sugar and 1/3 cup granulated
sugar, breaking up clumps of brown sugar with fingers. Stir to blend. Set
aside.
In small metal bowl over saucepan of barely simmering water, combine butter,
remaining 1/3 cup cocoa and chocolate. Heat until melted, then whisk until
smooth. Remove from heat and set aside to cool.
In small bowl, combine flour and baking powder. Whisk to blend.
In medium bowl, combine remaining 2/3 cup granulated sugar, the vanilla,
milk and salt. Whisk until blended, then whisk in egg yolk. Add chocolate
mixture; whisk to blend. Add flour mixture; whisk until incorporated.
Pour batter into prepared dish and spread evenly to sides and corners.
Sprinkle cocoa-sugar mixture evenly over batter. Pour coffee mixture gently
over cocoa mixture. Bake until puffed, bubbling and just beginning to pull
away from sides of dish, about 45 minutes. Do not overbake. Transfer to rack
and let cool about 25 minutes before serving. Makes 8 servings.
Herbed Rice Puffs
Herbed Rice Puffs
1 egg
1 cup cooked brown or white rice
1/8 tsp. poultry seasoning
1/8 tsp. salt
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
Vegetable oil
Beat egg; stir in rice, poultry seasoning, salt, and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into 15 one inch balls. Roll in bread crumbs. Heat oil (2-3") in 2-quart saucepan to 375 F. Fry rice balls until golden brown; drain.
Makes 15 Puffs.
Note:After frying, puffs can be coverec and refrigerated no longer than 12 hours. To heat, bake on ungreased cookie sheet in 350 F oven until hot, 10-12 minutes.
1 egg
1 cup cooked brown or white rice
1/8 tsp. poultry seasoning
1/8 tsp. salt
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
Vegetable oil
Beat egg; stir in rice, poultry seasoning, salt, and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into 15 one inch balls. Roll in bread crumbs. Heat oil (2-3") in 2-quart saucepan to 375 F. Fry rice balls until golden brown; drain.
Makes 15 Puffs.
Note:After frying, puffs can be coverec and refrigerated no longer than 12 hours. To heat, bake on ungreased cookie sheet in 350 F oven until hot, 10-12 minutes.
Subscribe to:
Posts (Atom)