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Western Foods
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BBQ Biscuit Pie
rown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of pan with biscuits. Pour [view it...] |  |
Broiled Pacific Salmon Filet
ule of thumb at the Earp's home... Never, never cook fish... Threaten it! Total broiling time for 1" thick filets should be about 10 minutes. (ours is a gas broiler)
Preheat broiler. Pat dry salmon [view it...] |  |
Buffalo (or beef) Steaks with Chipotle-Coffee Rub
ombine coffee, ground chipotle, paprika, cumin seeds, sugar and salt. Rub mixture into steaks. Grill steaks until desired doneness. Makes four servings. [view it...] |  |
Chicken w/Leek Sauce
alt and pepper chicken add flour, saute for 1 min on both sides in hot butter, add onions and leek let simmer until limp , add wine and reduce to 1/2, add stock & vermouth, let simmer for 5 min. add c [view it...] |  |
Chuckwagon Stew
oat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, clove [view it...] |  |
Cole-Slaw Salad
eep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. Keep the shredded cabbage i [view it...] |  |
Country Quick Dip
his is just too simple and folks that taste it will think that it took you all day to prepare. Combine well the ingredients listed. If you prefer more kick to the blend, add more sauce. [view it...] |  |
Dave's Rolled Flank Steak
prinkle flank steak with meat tenderizer, garlic salt and lemon pepper. Pound steak with a meat mallet until fairly thin.
Mix together the Italian dressing and Earp's sauce. Marinate steak in this [view it...] |  |
Garlic Chicken
ut the chicken in pieces as for frying, rub the pieces with salt and pepper, heat the butter in havey skillet and sauté the chicken. when the pieces are nearly cooked, add garlic, parsley, last the wi [view it...] | |
General Frank's
ut chicken breast into 1/2" x 1" strips. In a mixing bowl, combine 1 egg with a small amout of water. Place strips of the chicken breast into the egg mixture, stirring to coat evenly. Remove pieces fr [view it...] |
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Food Recipes Of The Day
Rhubarb Tarts with Walnut Pastry
Ingredients:
1/2 cup All-purpose flour
1/2 cup Ground walnuts (1 ounce)
2 tbl Sugar
1/4 cup Well-chilled unsalted butter (1/2 stick)
Cut into small pieces
1 tbl (about) ice water
FILLING
1/3 cup Water
1/4 cup (or more) sugar
1 cup Chopped fresh rhubarb *
2 tbl Water
3/4 tsp Arrowroot
2 x To 3 Tbl red currant jelly
Directions :
PASTRY
Creme fraiche or sour cream
* A 10-ounce package of thawed frozen rhubarb can be substituted. Drain well, reserving juices; substitute juice for water in filling. Measure 1 cup rhubarb, reserving remainder for another use.
FOR PASTRY: Combine flour, walnuts, and sugar in medium bowl. Cut in butter until mixture resembles coarse meal. Blend in water just until dough holds together. Wrap dough in plastic and refrigerate thoroughly.
Preheat oven to 350 F. Roll dough out on lightly floured surface to thickness of 1/8 inch. Cut out two 4 1/2-inch fircles. Fit into two 3 1/2 inch round tart pans. Trim edges of dough even with edge of pan. Prick bottom with fork. Bake until crisp and lightly browned, about 25 minutes.
Let cool.
FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium saucepan over low heat. Add rhubarb, cover and bring to simmer, stirring gently once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes.
Drain, reserving liquid. Taste and adjust sweetness of the rhubarb, adding more sugar if desired. Return liquid ro pan.
Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid.
Place over low heat and stir gently until thickened and clear, about 5 minutes. Add rhubarb. Let cool.
Spoon filling into tart shells. Melt jelly over very low heat. Spoon or brush evenly over filling. Refrigerate tarts until ready to serve. Top each with a dollop of creme fraiche or sour cream.
Makes 2 servings.
Category :
Pies_And_Pastries |
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