Posted on 11/15/2008 7:45:57 AM PST by tsmith130
I love these threads. Thanks so much.
YEEESSSSSSSS! :D
I believe my mother made pork steaks - in sauerkraut.
I’d forgotten all about that.
They were very good. We were from Missouri.
Merci Diana!
Here's one I came up with. It's a combination of two dessert recipes, and since I like my chocolate in conjunction with other flavors, this suits me. First, make Charlotte Russe. Here's the recipe for ... I guess need to name it. Charlotte and Jack Parfait - how's that?
Charlotte Russe
1 envelope gelatin
2/3 cup milk
1 pint heavy cream
2 eggs, separated
¾ cup sugar
¼ cup Jack Daniels (I use more- ONLY in the recipe, though. )
Soak gelatin in milk; dissolve over hot water. Whip cream until stiff, set aside in cool place. Beat egg yolks lightly with sugar. Beat whites very stiff; add to yolks. Strain gelatin over this, stirring rapidly. Add whiskey, fold in cream. Chill.
Now, make Chocolate Mousse.
(Double this recipe for the parfaits) 1 cup semi-sweet chocolate chips
1 large fresh egg
1 cup heavy cream, heated in microwave until hot but not boiling
1 T. Jack Daniel's or 1 t. vanilla
Place chocolate, whiskey and egg in container of blender and blend for 30 seconds. While continuing to blend, pour heated cream in a stream very slowly until thoroughly blended. Pour into a bowl and chill.
Assemble:
Alternately spoon the chilled Charlotte Russe and the chilled Chocolate Mousse into clear parfait dishes or wine glasses. Garnish with sweetened whipping cream, a mint leaf and a raspberry or strawberry.
Does Carlo still post hiw incredible ThanKsgiving recipes?
Ed
This has every cake recipe imaginable. I don’t cook them—just read and drool!
http://www.northpole.com/Kitchen/Cookbook/cat0002.html
Not sure I’ve ever seen those recipes. Feel free to ping him.
Wow! That sounds wonderful! :)
The recipe serves 8.
Enjoy!
I live in Dublin where the Dr. Pepper museum is. If you ever get by there again, buy and bake the Dr. Pepper cake with Dr. Pepper icing. Made even yummier when pecans are in the icing! My family loves when I bring this during the holidays.
One box Kraft Macaroni and Cheese
One stick of butter
One cup of milk
Boil Water
Cook macaroni and drain
Add butter, milk and weird looking orange cheesy stuff that comes in box
Mix together
I'm on call too often. This is my general holiday feast.
Scroll down to #44 on this thread:
http://www.freerepublic.com/focus/f-chat/2061523/posts
Anything and everything Carlo. Marvelous! :)
It's VERY good BUT...when they say 'Rich', they mean 'RICH!'
OMG! That’s bookmark worthy! Thank you.
Strictly for the birds ....for your Happy Thanksgiving
http://www.freerepublic.com/focus/f-news/558761/posts
The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!
http://www.freerepublic.com/focus/f-chat/1016280/posts
The return of the dreaded 11 Commandments of a THANKSGIVING DINNER
http://www.freerepublic.com/focus/f-news/1523903/posts
Remembering Thanksgiving Day
http://www.freerepublic.com/focus/news/779858/posts
Just as you thought, it's one more of those dreaded Thanksgiving Recipe Threads
http://www.freerepublic.com/focus/f-news/1742463/posts
Happy Thanksgiving! Got Leftovers???
http://www.freerepublic.com/focus/news/797671/posts?q=1&&page=101
Wasn't this a Happy Thanksgiving? Got Leftovers???
http://www.freerepublic.com/focus/f-news/1743279/posts
THANK YOU!
Carlo is great, although I haven’t made any Carlovian recipes in quite a while, but it’s time for me to start cookin’ again.
Thanks,
Ed
P.S. I love making bread...sourdough, artisan and whole wheat. I use both of Peter Reinhart’s books, Whole Wheat Bread and The Bread Maker’s Apprentice. Anyone else into making bread?
Sticky Chicken Wings
in a large roasting pan spread out chicken wings
(I have made this with frozen wings, just lenghten the cooking time)
Mix together
3 cups Coke
1 cup soy sauce
1/2 cup brown sugar
(this will fizz, so use a big bowl)
Pour over wings, cook at 350 for at least 4 hours. Shuffle the wings every hour or so. 5 to 6 hours is best. Cover with foil if need be.
The longer they cook, the thicker and stickier the sauce gets, and the more the fat and tendons cook away in the wings. The best wings I have ever had
Cleaning the pan is a chore! I use a disposable one.
That sounds easy. I like anything with brown sugar and soy sauce.
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