Kahlua!!
3 cups sugar
3 cups water
boil until thick and syrupy.
in the mean time,combine:
2 cups boiling water
2 SCANT tablespoons instant coffee
2 SCANT tablespoons vanilla extract
when syrup is done mix with coffee stuff.cool till "finger warm"(you can stick your finger in it).
mix with a 1/5 of vodka.
(crystal palace is best,no kidding!)
my father got this from his mom,who got it from her mom.now it's mine!(and i guess yours too)lol.
2006-08-20 15:34:33
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answer #1
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answered by authentic_nikchik 2
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- HODGE PODGE -
Everyone in this neck of the woods worth his/her salt has has a recipe for Hodge Podge passed down for generations. They're all basically the same but this is mine.
Take a cup and a half of fresh new potatoes (right out of the ground is best) none bigger than a walnut; scrubbed but with skin intact,
a cup each of small carrots right out of the ground (no bigger than 2" long) ; fresh peas right out of the pod ; fresh green beans snapped into 1 1/2" pieces ; fresh yellow beans ditto ; 1/2 cup of green onions chopped into 1/2" pieces.
Put all into a saucepan with enough salted water to cover, bring to a boil and cook at medium high heat until everything is just cooked.
Remove from heat, drain (or not), add 1/4 cup of butter and enough light cream to more than cover, salt and pepper to taste.Reheat to serving temperature without boiling.
Serve in bowls like a chowder with lots of fresh bread or biscuits (home-made is best) and butter.
Eat until satiated and then eat some more. I DO !
The recipe might serve 4.
2006-08-20 22:58:36
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answer #2
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answered by Donald G 3
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This is my mom's version of cheap "filet mignon" LOL
Beef Burger Mignon
Serves 6
FILETS:
1 1/2 lb Ground round steak,ground
Twice
1/2 c Soft bread crumbs
3 tb Minced scallions
2 tb Minced parsley
1/8 ts Fresh ground pepper
1 tb Worcestershire sauce
1/4 c Beef bouillon
6 tb Butter
1 ts Seasoned salt
6 Mushroom caps, for serving
SAUCE:
1/4 c Butter
1/4 c Minced parsley
1 cl Garlic,minced
1/2 ts Lemon juice
1/4 ts Crushed rosemary
1/8 ts Salt
2 tb Ketchup
1/4 c Red wine
1/2 c Beef bouillon
6 Toast points for serving
GARNISH:
Onion ruffles
Carrot curls
Parsley
Instructions
Combine all filet ingredients except butter and seasoned salt. Shape into six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center of each enclosing well.Wrap a strip of foil,1 1/2 inches wide,around,folding over ends to secure. Sprinkle both sides with seasoned salt.Chill while preparing mushrooms and sauce.
Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set aside.Wipe out pan for sauce.
Make sauce by combining all ingredients and simmer 10 minutes, until slightly thickened.Keep warm.
Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil strips.Place on toast points on serving plate.Spoon on sauce and top with mushroom caps.Garnish. Serves 6.
2006-08-20 23:11:18
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answer #3
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answered by scrappykins 7
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My family has a recipe that has come down through the ages. We don't really know where it started, but I am the fourth generation, that I know of, to make them. They are called "bread dumplings". It is a huge treat when someone makes them and you have to invite everyone over. I glad I can continue this wonderful tradition.
The dumplings are cooked in a hearty beef broth. Then the meat from the broth is used to make hash to serve with the dumplings.
Okay, here goes. I'm doing this from memory.
BREAD DUMPLINGS in BEEF BROTH
Start with a nice beef chuck roast or small beef brisket. About 2-3 pounds. Cover with cold water. Add chopped onion, salt, and pepper.
Bring to a simmer and cook for about two hours.
When meat gets really tender and begins to fall apart, remove meat from the broth. When it has cooled enough to handle, cut meat into bite size cubes.
Now you can make the hash. Cut about 5 or 6 medium potatoes into cubes.
Dice up one onion. Cover with canned beef broth (you will need to dilute this, or use beef bouillion cubes) and add some salt to taste. Cook for about 10 minutes. Add meat and 2 teaspoons of celery seed.
The hash is ready, set aside to keep warm or make the day before and reheat when dumplings are ready.
Save the broth from the cooked beef. You might need to add some canned beef broth or bouillion cubes. I usually have to do this.
THE DUMPLINGS
1 package of hot dog or hamburger buns
1 (1 pound) loaf of coarse bread (not gummy white bread) something like you would get at a bakery. It is sandwich bread, not Italian or French bread. They call it butter bread.
Leave this out with the buns for a day to become stale.
1 stick of butter, browned (this is important for flavor. take your time and do not burn the butter!)
2 eggs, beaten
2 teaspoons freshly grated nutmeg
Salt & pepper to taste
Dampen the bread a little at a time under running water. Squeeze it dry and place in a very large bowl. When all the bread has been moistened, add the eggs, the brown butter, nutmeg, salt and pepper.
Stir well until you have a nice sticky dough.
Cover the top with flour. (Keep flour close by because you will use it on your hands and on the dough)
Have your beef broth boiling. Make one small ball of dough by rolling it in the palms of your floured hands. Cook this little ball for about 10 minutes. Take it out of the broth and give it a taste. You might need to add more salt or nutmeg.
The dumplings should be rolled in the palms of your floured hands and should be about the size of a walnut. Keep dropping them into the boiling broth. Do not make them ahead, they have to be made on the spot. Keep adding flour on top of the dough to help reduce the stickyness of the dough, and keep your hands floured. When you've made the last dumpling, call the clan together and start dishing up from the bottom of the pot (where they have cooked the longest). Serve with a nice ladle full of beef broth and a nice ladle full of beef hash. We always served German slaw with it.
I have typed this from memory and hope I haven't left out anything.
If anyone has a similar recipe, I would be happy to know where it came from.
Thanks and happy eating!
2006-08-21 00:37:12
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answer #4
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answered by Anonymous
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My mom showed me how to make her foster mothers sausage stuffing. I don't have a recipe, I make it by taste
Chop celery & onion fine and saute.
Fry sausage to a little less than done.
add dried bread(I save left over bread all year) or stuffing mix
1 tsp of ground sage
1/2 tsp allspice
as much chicken both as needed
sometimes I'll add sunflower seeds or walnuts for variations
stuff your bird or cook in a pan
awesome
2006-08-20 22:33:17
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answer #5
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answered by Anonymous
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Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus.
2006-08-20 22:26:45
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answer #6
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answered by EDDie 5
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My family like to put Cream of Celery soup on tenderized steaks. Looks kinda gross at first but YUMMY!!!!
2006-08-20 22:44:57
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answer #7
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answered by Cinderella79 1
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I would love to be able to share my Grandmothers pasta sauce, I however do not know it.
2006-08-20 22:27:06
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answer #8
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answered by 7 Words You Can't Say On T.V 6
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