Recipes
Créditos: Http://wwna. ‘. oceucho. com. br Conteúdo original: http://anonsource. org/p/content/content. php? content. 181. 1 http://anonsource. org/ Importante Por favor, não modifiquem o documento. Mantenham os créditos originais. Para fazer a tradução basta copiar o texto e colar no tradutor do Google. Apreciem sem moderação Al Sauce 1/2 Cup Orange Juice 1/2 Cup Raisins 1/4 Cup Soy Sauce 1/4 Cup White Vinegar 2 Tbsp Dijon mustardl bsp Bottled Grated Orange Peel 2 Tbsp Heinz Ketchup 2 Tbsp Heinz Chili Sauce 1. Bring to a boi’ for Allow to cool to luke pureed. Pour in bottl ar 121 ve from heat. lender till It is 4. Cap tightly and re rigerate to use within 90 days Almond Joy Ingredients (26 servings) 4 c (8 1/2-oz) shredded coconut 1/4 c Light corn syrup 1 pk (11 1/2-oz) milk chocolate pieces 1/4 c Vegetable shortenlng 26 Whole natural almonds (1-oz) Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup. Usin Using 1 leve’ measuring tablespoon of coconut, shape into a ball by squeezlng coconut firmly In palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll Into balls. ) place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up- Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred mooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26. Applebeeis Lemonade Quart water 1 Cup sugar 1 Cup FRESH lemon juice Sparkling Water (not tonic water, like Perrier) Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon ixture then fill With sparkling water.
An Intrestlng variation IS to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water. Applebee’s Low-Fat Blackened Chicken Salad Dressing: 1/4 cup fat free mayonnaise 1/4 cu Dressing: 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika Chicken Marinade: 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce W2 tablespoon Worcestershire
Cajun Spice Blend: W2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon anion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons I ght butter Salad: 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage W2 cup shredded carrot W2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced 1 . Make dressing by combining ingredients in a small bowl. Mix well by hand.
Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, ifyou’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle at medium/high heat. 4. Combine the spices for the Cajun spice lend in a small bowl.
Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spce. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the Side with the spices. While first Side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken Will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6.
Finish the chicken off on your barbecue g III. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 112-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the Side. Serves 2 as an entree. Applebee’s Oriental Chicken Salad
Oriental Dressing: 3 tablespoons honey 1 1/2 tablespoons rice winevinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame Oil Salad: 1 egg 1/2 cup milk 1/2 cup 1 teaspoon Grey Poupan Dijon mustard 1/8 teaspoon sesame Oil Salad: 1 egg 1/2 cup milk 1/2 cup flour W2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half 2-4 cups vegetable Oil (for frying) 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot, julienned or shredded 1 green onion, chopped tablespoon sliced almonds 1/3 cup chow mein noodles 1.
Preheat Oil in deep fryer or deep pan over medium heat. You want the temperature of the Oil to be around 350 degrees. 2. Blend together all ingredients for dressing in a small bowl with an electric mixer. put dressing in refrigerator to chill while you prepare the salad 3. In a small, shallow bowl beat egg, add milk, and mix well_ 4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. . Fny each chicken finger for 5 minutes or ntil coating has darkened to brown. 7. Prepare salad by tossing the chopped romaine WIth the chopped red cabbage, Napa cabbage, and carrots. 8. Sprinkle sliced green onion on top of the lettuce. 9. Sprinkle almonds over the salad, then the chow mein noodles. IO. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the si Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the Side.
Makes 1 dinner-size salada Arby’s Barbecue Sauce cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 easpoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce 1 . Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup.
Arby’s Horsey Sauce cup mayonnaise 3 tbsp. Bottled horseradish cream 1 tbsp. Sugar Mix all ingredients and chill Arthur Treacher’s Fish Batter 3 Pounds Fish Fillets 2 Cups All-purpose flour 3 Cups Pancake ix 3 Cups Club soda 1 Tablespoon Onion povvder 1 Tablespoon Seasoned salt Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425 Oil in heavy saucepan using meat thermometer_ Brown about 4 minutes per Side. Arrange on cookie sheet in 325 oven until all pieces have been fried. Auntie A minutes per Side. Arrange on cookie sheet in 325 oven until all pieces have been fried. Auntie Ann’s Pretzels 1 1/2 cup warm water 1 1/8 tsp. active yeast (1 1/2 pkg) 2 Tbs. brown sugar 1 1/8 tsp. salt 1 cup bread flour 3 cups regular flour 2 cups warm water 2 Tbs. aking soda To taste coarse salt 2-4 Tbs. butter (melted) Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs_ baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution and place on greased baking sheet.
Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy! Toppings: After you brush with butter try sprinkling with coarse salta Or for Auntie Anne’s famous cinnamon sugar, try melting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. ip the pretzel into the butter, coating both sides generously. then dip again into the cinnamon mixture.
Baby Ruth Bars 1 1/3 cups margarine 2 cups brown sugar 1/3 cup white corn syrup 8 cups oatmeal 2 tsp. vanilla 1/2 cups margarine 2 cups brown sugar 1/3 cup white corn syrup 8 cups oatmeal 2 tsp. vanilla 1/2 cup peanut butter Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9×13 cake pan. Bake 350 for about 15 minutes. Topping: 6 oz. package. chocolate chips 1/2 6 oz. package butterscotch chips 2/3 cup peanut butter 1 cup chopped nuts/ peanuts Melt together and spread on top. yrup 8 cups oatmeal 2 tsp. anilla 1/2 cup peanut butter and vanilla. put in 9×13 cake pan. Bake 350 for about 15 minutes. Baileys Original Irish Cream 1 cup light cream 1 can Eagle sweetened condensed milk (14 oz. ) 1 2/3 cups Irish whiskey 1 teaspoon instant coffee 2 tablespoons Hershey’s chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract 1 . Combine all the ingredients in a blender set on high speed for 30 seconds. 2. Bottle in a tightly sealed container and refrigerate. The liqueur Will keep for at least 2 months if kept cool.
Be sure to shake the bottle well before serving. Makes 4 cups. BB Kings BBQ Ribs 2 Pounds Pork Loin Ribs Dry Spice Rub (recipe follows) 4 cups canned tomata sauce 1/2 cup 2 Pounds Park Loin Ribs Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water Coleslaw and grilled corn on the cob as accompaniments Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomata, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours. Preheat a grill or smoker over low heat until hot. Add ribs and Cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve WIth remaining sauce, coleslaw, and com. (Dry Spice Ruh) cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1 1/2 teaspoons salt 2 tablespoons seasoned salt In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
Ben & Jerry’s Cherry Garcia 1/4 cup shaved semi-sweet chocolate bars W4 cup fresh Bing hernes, halved and pitted (you may use canned cherries, but be sure to drain the syrup) 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk 1. Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. 2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend. 3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. 4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. BBQ Rib Pizza Pizza Dough BBQ Sauce Ribs Cheese Cook up those ribs, tear the meat offthe bone and throw it on top of a pizza dough coated in BBQ Sauce and whatever cheese you like. Add mushrooms, peppers, sundried tomato, or anything else you have kicking around and enjoy a heart attack waiting to happen. Add bacon for maximum greasiness.
Restaurant jobs ren’t so bad 😛 Ben & Jerry’s Giant Chocolate Chip Cookies 1/2 cup Butter, roam temperature W4 cup Granulated sugar 1/3 cup Brown sugar 1 Large egg 1/2 teas Vanilla extract 1 cup (+ 2 teas) All Purpose Flour 1/2 teas Salt 1/2 teas Baking Soda 1 cup Semisweet Chocolate Chips 1/2 cup Coa sely Chopped Walnuts 1 . Preheat the oven to 350F. 2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. 3. Mix the flour, salt, and baking soda in another bowl. Add the dry Ingredients to the batter and mix until well blended. Sti PAGF 191