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Espressoman
07-19-2008, 01:18 AM
<u>Onion Rings</u>

1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer

Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.

Espressoman
07-19-2008, 07:48 PM
<u>Mushroom Primavera</u>

SAUCE:
6 tbsp. margarine
1 tbsp. garlic, fresh, minced
32 oz. crushed tomatoes, canned
1−1/2 tbsp. lemon juice, fresh
1/4 tsp. (or to taste) red pepper, crushed
1/2 tsp. basil, dry
1/4 tsp. marjoram, dry
1/2 tsp. black pepper
1 oz. package Newburg Sauce Mix

VEGETABLES:
1 C green bell peppers, cut into 1" squares
1 C red bell peppers, cut into 1" squares
1/4 C Spanish onion, cut into 1" squares
2 Tbsp. margarine for sauting

PASTA:
1 lb. fresh Linguine (or quality dry pasta)

MUSHROOM:
1 1/2 lb. oyster mushrooms, sliced in strips
Melt margarine in 3−quart saucepan over medium heat. Add garlic and cook one
minute. Add remaining spice and tomato ingredients, stir well and simmer for
10 minutes.

Meanwhile, in a large saute pan, melt 2 tbsp. margarine. Saute vegetables
about 3 minutes until crisp − tender. Add to the sauce and simmer 5 minutes
more. Cook pasta according to directions. When pasta is almost done, stir mushrooms
into sauce to heat through. Do not boil. Spoon Primavera over hot linguine.

**(for non-vegetarian: substitute 1 lb. shrimp for MUSHROOM, as well as butter for margarine, and add 1/2 lb. oyster mushrooms, sliced in strips to VEGETABLES)

Espressoman
07-27-2008, 12:42 AM
Chocolate Chip Cookies

5 cups all−purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups dark brown sugar, firmly packed
1cup white sugar
2 cups salted butter, softened
4 large eggs
4 teaspoons pure vanilla extract
4 cups semisweet chocolate chips, (12 oz.)

Preheat oven to 300F. In a bowl combine flour, soda and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl.Add eggs and vanilla extract, and mix at medium speed until just blended. Add the flour mixture and chocolate ships, and blend at low speed until just mixed. Drop by rounded tablespoons onto an cookie sheet, 2 inches apart. Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

Makes: 24 cookies