ITALIAN SAUSAGE TERRINE

 

ITALIAN SAUSAGE TERRINE
(30 1/4" slices or sliced 1/2" thick as entree)

• 1 lb. sweet Italian sausage, casings removed
• 1 lb. chicken livers
• 1 medium onion, chopped
• 1/4 cup flour
• 1/4 cup brandy
• 1 tsp. salt
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• pinch ground cloves
• 1/4 tsp. pepper
• 2 garlic cloves chopped
• 3 eggs
• 1/2 lb. sliced bacon

1. In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl.
2. In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage.
3. Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting 3" hang over the sides. Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2 hours.
4. Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours.
5. To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices.

HEARTY MANICOTTI

 

HEARTY MANICOTTI

(8 main dish servings)

• 1 lb. Italian sweet sausage links
• 1 lb. ground beef
• 1 medium onion, chopped
• 2 16 oz. cans tomato puree
• 1 6 oz. can tomato paste
• 1 tsp. sugar
• 1/2 tsp. pepper
• 2 tbsp. parsley, chopped
• basil
• salt
• 1 8 oz. package manicotti shells
• 4 cups ricotta cheese
• 1 8 oz. package mozzarella cheese
• Parmesan cheese

1. In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel.
2. Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
3. Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.
4. In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
5. Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes.

Bull's Eye BBQ Sauce

 

Bull's Eye BBQ Sauce

• 1/2 C. chopped onions
• 1 (8 oz.) can tomatoes sauce
• 1 C. water (OPTION: Beer)
• 1 1/4 C. ketchup
• 2 T. brown sugar
• 2 T. prepared yellow mustard
• 1 T. olive oil
• 1 T. Worcestershire sauce
• 1 dash Tabasco sauce

Combine ingredients, cover and simmer for 30 minutes. I cooked this for 45 minutes to an hour. The sauce reduced itself and tasted good. If you taste the sauce before simmering,it will not taste as good as when the flavors have melded, but after cooking it is great.

Just like the 'real' sauce on barbecued pork steaks.  For the original, do not use beer.

Boston Chicken Marinade / Basting Sauce

Boston Chicken Marinade / Basting Sauce

Yield: 1 servings

1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika

Mix all ingredients well and apply to skin-side-up chicken in a single layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste every 8-10 minutes during the baking time. 

Boston Chicken and Rotisserie Style Chicken

Boston Chicken and Rotisserie Style Chicken

Serving Size : 4

• 1/4 c Oil
• 1 tb Honey
• 1 tb Lime juice
• 1/4 ts Paprika
• Season salt
• 4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes beforeserving.

Big Bucket In The Sky Chicken

Big Bucket In The Sky Chicken

Yield: 1 Servings

3 c  Self-rising flour
1 tb Paprika
2 pk Lipton Tomato Cup a Soup powder
2 pk Good Seasons Italian, Dressing mix powder
1 ts Salt
1/4 lb Butter or margarine

Moisten chicken in water. Place coating mixture in an oven roasting bag and shake until chicken is covered. Bake in 350 degree oven for about 40 minutes or until juices are clear.

Big Boys Chicken Gravy

Big Boy's Chicken Gravy

Yield: 1 quart
 
28 oz Chicken broth
1/2 ts Onion powder
1 tb Chicken bouillon powder
2/3 c  Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit. Serve at once. Can freeze up to 4 months

Benihana Japanese Fried Rice

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Benihana Japanese Fried Rice

• 4 cups cooked rice
• 1 cup frozen peas - thawed
• 2 tbsp finely grated carrot
• 2 eggs - beaten
• ½ cup diced onion
•  1½ tbsp butter
• 2 tbsp soy sauce
• salt
• pepper

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. 

When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. 

Carefully toss all of the ingredients together. Melt 1½ tbsp of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. 

Cook rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.

Baskin Robbins Ice Cream Cake

Baskin Robbins Ice Cream Cake

Traditional white birthday cakes are pretty boring by themselves.  Scoop a little ice cream onto the plate and I'll perk up a bit.  But, hey baby, bring a Baskin-Robbins ice cream cake to the party and I'll be the first one in line with a plastic fork.  This 4500-unit ice cream chain stacks several varieties of pre-made ice cream cakes in its freezer, but I've discovered the most popular version, over and over again, is the one made from white cake with pralines and cream ice cream on top.  So that's got to be the version we clone here.  But don't think you're locked into this formula - you can use any flavor of cake and ice cream you fancy for your homemade masterpiece. 

Just be sure the ice cream you choose comes in a box. It should be rectangular shape so that the ice cream  layer stacks up right.  Then you'll want to find a real sharp serrated knife to cut the ice cream in half while it's in the box.  And check this out:  That white stuff that coats the cake is actually softened ice cream spread on a thin layer like frosting, and then re-frozen. After it sets up, you can decorate the cake any way you like with pre-made frosting in whatever color suits your festive occasion.  Voilà!  You've just made an ice cream cake at home that looks and tastes like those in the stores that costs around 35 buck each.

Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting

Optional
colored frosting 
A sharp bread knife makes box slicing easy 

Ice cream on top of the cake, and all the trimming 
 

Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil, and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer.  When cake is done, let it cool to room temperature.

When the cake has cooled, carefully remove it from the pan and place it on a wax paper-covered cookie sheet, or a platter or tray that will fit into your freezer. 

Use a sharp serrated knife (a bread knife works great) to slice the ice cream lengthwise through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay the halves next to each other on the cake.  Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn't melt.  When the cake has been trimmed, place it into the freezer for an hour or two.

When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften.  Sitr the ice cream so that it is smooth, like frosting.  Use a frosting knife or spatula to coat your cake with about 2 cups of ice cream.  Cover the entire surface thoroughly so that you cannot see any of the cake or ice cream underneath.  Pop the cake into the freezer for an hour or so to set up.  

When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake.  Also decorate around the bottom of the cake.  Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.

When you are ready to serve the cake, leave it out for 10 minutes before slicing.  Cut the cake with a sharp knife that has been held under hot water.
Makes 1 large cake (16 - 20 servings).

Tidbits
You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert - even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box.

Baskin Robbins B.R. Blast

Burt Baskin and Irv Robbins' idea to franchise their ice cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc, adopted the technique to successfully expand his new chain of McDonald's hamburger outlets.

Ice cream is this chain's staple. So this coffee drink, unlike the Frappuccino made famous by Starbucks, requires adding ice cream for a creamy texture and rich taste. If you've got a blender you can clone either of the two varieties of this refreshing coffee beverage. For chocoholics bent on everything mocha, just add some
chocolate syrup to the mix. 

Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes

Garnish
whipped cream
cinnamon

Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.

Add ice cream and ice then blend on high speed until smooth and creamy. 

Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.

Mocha
For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.

Tidbits
Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.