Recipes24

Ponderosa’s Steak Sauce

admin — Thu, 07 May 2009 04:09:28 +0000

1/3 Cup Heinz 57 Sauce
1/3 Cup Worcestershire Sauce
1/3 Cup A−1 Steak Sauce
2 Tbls. Light corn syrup|Combine as listed and funnel into bottle with tight fitting cap.
Keep refrigerated to use in a few months. Shake well before using.

Stouffer’s Corn Souffle

admin — Wed, 06 May 2009 04:29:30 +0000

2 Eggs
2 Tablespoon Cornstarch
2 Tablespoon Sugar
Salt and pepper
Dash Nutmeg
1 Pound Can cream style corn
1/2 Cup Sour cream
1/2 Cup Milk|With electric mixer beat eggs until foamy. Beat in remaining ingredients as
listed. Pour into Pam−sprayed 8″ square baking dish. Bake on center rack of
preheated 400F oven 35 minutes or until knife inserted comes out clean.

Stove Top Stuffing

admin — Tue, 05 May 2009 04:30:06 +0000

6 cups cubed bread
1 tablespoon parsley flakes
3 cubes chicken bouillon
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt|Preheat oven to 350 degrees.
Bake bread 8 to 10 minutes. In large bowl toss bread with remaining
ingredients till evenly coated.
Store in a air tight container. Will keep for 1 to 4 months or 12 months
frozen. Cook just like you would for the prepackaged mix. Combine 2 cups
stuffing mix with 1/2 cup water and 2 tablespoons melted butter.
Makes 7 cups

Pizzeria Uno’s Chicago Deep Dish Pizza

admin — Thu, 30 Apr 2009 04:02:11 +0000

Pan Dough:
1 cup Warm tap water (110−115?)
1 pkg. Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teas. Salt
1/4 cup Vegetable oil

Pizza Topping:
1 lb. Mozzarella, sliced thin
1 lb. Italian Sausage, removed from the Casing and crumbled
1 can Whole tomatoes, drained and Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tbls. Freshly grated Parmesan Cheese|Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15−inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15−20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it’s excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.

Sizzler Cheese Toast

admin — Wed, 29 Apr 2009 04:24:42 +0000

1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread|In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium−high.
2. Spread cheese mixture on bread about 1/4″ thick.
3. Place bread cheese side down on griddle. Cook until cheese
has browned.

Steak−n−Shake Chili

admin — Sat, 25 Apr 2009 04:29:04 +0000

2 tablespoons oil
1 1/2 pounds ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup cola (Coke, Pepsi, or generic)|Brown ground beef and salt in oil. Put soup in blender, blend
for 1 minute. Add all to crock pot. Drain beef and beans before
adding to pot. Let simmer on low for 6 hours or on high for 2 hours.

Old Fashioned Jelly Doughnuts

admin — Wed, 22 Apr 2009 06:07:40 +0000

2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk − scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest − grated fine
3 1/2 − 4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying|Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg and
yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add
flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of
flour as needed to form a firmer dough. When dough is smooth and elastic,
place in a greased bowl and cover with a damp cloth. Let rise in a warm
place (in a turned off oven with only the oven light on is a good place) or
let rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size
of golfballs). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the
doughnuts a few at a time and fry until the undersides are deep brown.
Gently turn over once and finish frying the other side. Lift doughnuts out
using a slotted spoon and drain on paper towels.
Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at
once. Makes 24−36 doughnuts.

Luchow’s German Potato Salad

admin — Tue, 21 Apr 2009 05:38:15 +0000

1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium−size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten|Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in
1/4−inch slices. Cook bacon in hot pan until crisp. Add onion; stir
and cook until transparent. Add vinegar, stock or bouillon, and
seasonings. Stir; let come to a boil. Stir in egg; remove from heat
and pour over potatoes. Serves 2−4.

Red Lobster’s Crab Stuffed Mushrooms

admin — Mon, 20 Apr 2009 04:18:18 +0000

1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices|1) Preheat oven to 400 degrees
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a
plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
5) Combine the sauteed vegetables, chopped mushroom stems, and all
other ingredients (except cheese slices) and mix well
6) Place mushroom caps in individual buttered casseroles or baking
dishes (about 6 caps each)
7) Spoon 1 teaspoon of stuffing into each mushroom Cover with sliced cheese
9) Bake in oven for 12−15 minutes until cheese is lightly browned.

Marshmallows

admin — Sun, 19 Apr 2009 05:58:36 +0000

1 cup confectioners’ sugar
3 1/2 envelopes (2 tbls. plus 2 1/2 teas.) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115F.)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla|Oil bottom and sides of a 13− by 9− by 2−inch rectangular metal
baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle
gelatin over cold water and let stand to soften.
In a 3−quart heavy saucepan cook granulated sugar, corn syrup,
hot water, and salt over low heat, stirring with a wooden spoon,
until sugar is dissolved. Increase heat to moderate and boil mixture,
without stirring, until a candy or digital thermometer registers 240F,
about 12 minutes. Remove pan from heat and pour sugar mixture over
gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand−held electric mixer beat mixture on high speed
until white, thick, and nearly tripled in volume, about 6 minutes if
using standing mixer or about 10 minutes if using hand−held mixer. In
a large bowl with cleaned beaters beat whites (or reconstituted powdered
whites) until they just hold stiff peaks. Beat whites and vanilla into
sugar mixture until just combined. Pour mixture into baking pan and
sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow,
uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting
board. Lifting up 1 corner of inverted pan, with fingers loosen
marshmallow and let drop onto cutting board. With a large knife trim
edges of marshmallow and cut marshmallow into roughly 1−inch cubes.
Sift remaining confectioners’ sugar into a large bowl and add
marshmallows in batches, tossing to evenly coat. Marshmallows
keep in an airtight container at cool room temperature 1 week.