Sabtu, 08 Maret 2008
Sabtu, 26 Januari 2008
Ice Cream Cake
Ice Cream Cake
Category: Baked Goods
Ingredients and Directions
2 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup margarine -- melted
1/2 gallon vanilla ice cream -- softened
12 ounces pink lemonade, frozen concentrate -- thawed
Mix crumbs, sugar and margarine in bowl. Press mixture in bottom of a 9x13 inch pan, reserving a small amount to sprinkle on top. Mix ice cream and pink lemonade and spread on crust. Sprinkle with remaining crumbs and refreeze.
Category: Baked Goods
Ingredients and Directions
2 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup margarine -- melted
1/2 gallon vanilla ice cream -- softened
12 ounces pink lemonade, frozen concentrate -- thawed
Mix crumbs, sugar and margarine in bowl. Press mixture in bottom of a 9x13 inch pan, reserving a small amount to sprinkle on top. Mix ice cream and pink lemonade and spread on crust. Sprinkle with remaining crumbs and refreeze.
Benihana Mustard Sauce
Benihana Mustard Sauce
Category: Sauce
Ingredients and Directions
3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped
In small mixing bowl, combine mustard and water to
form paste. Place in blender with remaining
ingredients except cream and blend at high speed about
1 minute. Remove and stir in whipped cream.
Category: Sauce
Ingredients and Directions
3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped
In small mixing bowl, combine mustard and water to
form paste. Place in blender with remaining
ingredients except cream and blend at high speed about
1 minute. Remove and stir in whipped cream.
Garlic Rolls And Knots
Garlic Rolls And Knots
Category: Pizza
Ingredients and Directions
1 batch of NY Style Dough
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese
For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 16 equal pieces by
cutting it as if you were cutting a pizza. Starting with
the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
Category: Pizza
Ingredients and Directions
1 batch of NY Style Dough
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese
For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 16 equal pieces by
cutting it as if you were cutting a pizza. Starting with
the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
pizza
Ingredients and Directions
6 Ounces pizza dough (recipe included)
1/4 Cup virgin olive oil for brushing and drizzlin
1/2 Teaspoon fresh garlic -- minced
1/2 Cup fontina -- shred, loose pack
2 Tablespoons Pecorino-Romano Cheese -- freshly grated
6 Tablespoons canned tomatoes in heavy puree -- chopped
8 basil leaves
--The Pizza Crust-- 1 env active dry yeast -- (2 1/2 teaspoons)
1 c warm water
pinch sugar 2 1/4 tsp kosher salt
1/4 c johnnycake meal <>
1/4 c fine ground white corn meal
3 tbsp whole wheat flour
1 tbsp virgin olive oil
2 1/2 c unbleached white flour -- more as needed
=20 FOR THE PIZZA CRUST:
Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the salt, johnnycake meal, wheat flour and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
Empty the dough onto a floured board, and knead it for several minutes, adding enough flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let the dough rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2= hours.
Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If the dough is sticky, knead in a bit more flour. Dough should be very soft however.
TO ASSEMBLE AND GRILL THE PIZZA:
Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip. You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza. Finally, drizzle the pizza with 1/2 tablespoon olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve at once topped with the basil leaves and additional olive oil if desired.=20
NOTE: There are several traps and difficulties that with experience you will overcome. To start, be careful not to stretch the dough so thinly that holes appear. Don't despair however if small holes do appear. Though you cannot repair them, you can work around them. To avoid flare-ups, do not drizzle any of the oil into the holes.
When you are lifting the dough off the cookie sheet, it will invariably stretch; do not try to compensate for this by moving your hands apart. Work as close to the grill as possible so the dough is without support for a minimum amount of time. If after 8 minutes the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or you have used too much cheese and topping ingredients. A longer time on the grill will only dry out the pizza and toughen it. The ideal crust should be both chewy and crisp. Do not be timid about the preparation of this pizza. From start to finish, the bold act will reward you with a first rate pizza.
-----------------------------------------
6 Ounces pizza dough (recipe included)
1/4 Cup virgin olive oil for brushing and drizzlin
1/2 Teaspoon fresh garlic -- minced
1/2 Cup fontina -- shred, loose pack
2 Tablespoons Pecorino-Romano Cheese -- freshly grated
6 Tablespoons canned tomatoes in heavy puree -- chopped
8 basil leaves
--The Pizza Crust-- 1 env active dry yeast -- (2 1/2 teaspoons)
1 c warm water
pinch sugar 2 1/4 tsp kosher salt
1/4 c johnnycake meal <
1/4 c fine ground white corn meal
3 tbsp whole wheat flour
1 tbsp virgin olive oil
2 1/2 c unbleached white flour -- more as needed
=20 FOR THE PIZZA CRUST:
Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the salt, johnnycake meal, wheat flour and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
Empty the dough onto a floured board, and knead it for several minutes, adding enough flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let the dough rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2= hours.
Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If the dough is sticky, knead in a bit more flour. Dough should be very soft however.
TO ASSEMBLE AND GRILL THE PIZZA:
Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip. You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza. Finally, drizzle the pizza with 1/2 tablespoon olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve at once topped with the basil leaves and additional olive oil if desired.=20
NOTE: There are several traps and difficulties that with experience you will overcome. To start, be careful not to stretch the dough so thinly that holes appear. Don't despair however if small holes do appear. Though you cannot repair them, you can work around them. To avoid flare-ups, do not drizzle any of the oil into the holes.
When you are lifting the dough off the cookie sheet, it will invariably stretch; do not try to compensate for this by moving your hands apart. Work as close to the grill as possible so the dough is without support for a minimum amount of time. If after 8 minutes the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or you have used too much cheese and topping ingredients. A longer time on the grill will only dry out the pizza and toughen it. The ideal crust should be both chewy and crisp. Do not be timid about the preparation of this pizza. From start to finish, the bold act will reward you with a first rate pizza.
-----------------------------------------
Ayam Bakar Padang
Ayam Bakar Padang
Ayam Bakar Padang Bahan :
* 1 ekor Ayam kampung dipotong empat bagian
* 1 batang Kayu manis
* 3 biji Cengkih
* 5 lembar Daun jeruk
* 1/2 lembar Daun kunyit
* 2 batang Sereh
* 3 sdm Minyak goreng
* 500 ml Santan sedang kentalnya
* 100 ml Santan kental
Bumbu yang dihaluskan :
* 4 buah Cabe merah
* 3 siung Bawang putih
* 4 buah Bawang merah
* 1/2 sdm Ketumbar
* 1/2 sdt Adas manis
* 1/2 sdt Jintan
* 1/2 sdt Lada
* 2 cm Jahe
* 2 cm Lengkuas
* 3 cm Kunyit
* 3 biji Kemiri
Cara membuat :
* Tumis bumbu yang dihaluskan dengan minyak goreng beserta kayu manis, cengkeh, daun jeruk, daun kunyit dan daun sereh hingga harum dan matang.
* Masukkan ayam, tumis dengan bumbu hingga ayam setengah matang.
* Tambahkan santan encer, kecilkan api, masak hingga kuah tinggal sedikit.
* Tambahkan santan kental masak kembali hingga kuah mulai mengering, angkat dinginkan.
* Setelah dingin lumuri seluruh permukaan ayam dengan sisa kuah yang mengering kemudian bakar hingga agak kekuningan.
* Hidangkan.
Ayam Bakar Padang Bahan :
* 1 ekor Ayam kampung dipotong empat bagian
* 1 batang Kayu manis
* 3 biji Cengkih
* 5 lembar Daun jeruk
* 1/2 lembar Daun kunyit
* 2 batang Sereh
* 3 sdm Minyak goreng
* 500 ml Santan sedang kentalnya
* 100 ml Santan kental
Bumbu yang dihaluskan :
* 4 buah Cabe merah
* 3 siung Bawang putih
* 4 buah Bawang merah
* 1/2 sdm Ketumbar
* 1/2 sdt Adas manis
* 1/2 sdt Jintan
* 1/2 sdt Lada
* 2 cm Jahe
* 2 cm Lengkuas
* 3 cm Kunyit
* 3 biji Kemiri
Cara membuat :
* Tumis bumbu yang dihaluskan dengan minyak goreng beserta kayu manis, cengkeh, daun jeruk, daun kunyit dan daun sereh hingga harum dan matang.
* Masukkan ayam, tumis dengan bumbu hingga ayam setengah matang.
* Tambahkan santan encer, kecilkan api, masak hingga kuah tinggal sedikit.
* Tambahkan santan kental masak kembali hingga kuah mulai mengering, angkat dinginkan.
* Setelah dingin lumuri seluruh permukaan ayam dengan sisa kuah yang mengering kemudian bakar hingga agak kekuningan.
* Hidangkan.
Ayam Goreng Kalasan
Ayam Goreng Kalasan
Ayam Goreng Kalasan BAHAN :
* 1 ekor ayam
* 500 cc air kelapa
* 1/2 sendok teh soda kue
* 4 siung bawang putih, dihaluskan
* garam
* minyak goreng
CARA MEMBUATNYA :
* Bersihkan ayam dan belah menjadi dua.
* Rebuslah ayam dengan air kelapa, soda kue, bawang putih dan garam sampai empuk dan airnya mengering.
* Panaskan minyak dan goreng ayam sampai warnanya kuning kecoklatan, angkat.
Ayam Goreng Kalasan BAHAN :
* 1 ekor ayam
* 500 cc air kelapa
* 1/2 sendok teh soda kue
* 4 siung bawang putih, dihaluskan
* garam
* minyak goreng
CARA MEMBUATNYA :
* Bersihkan ayam dan belah menjadi dua.
* Rebuslah ayam dengan air kelapa, soda kue, bawang putih dan garam sampai empuk dan airnya mengering.
* Panaskan minyak dan goreng ayam sampai warnanya kuning kecoklatan, angkat.
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