Recipe of the day 26 June - Mole Poblano

Recipe of the day 26 June

Mole Poblano






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Servings: 6 Servings
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INGREDIENTS

3 Whole chicken breasts, split Boned and skinned
2 tb Vegetable oil
1 cn 15 oz tomato sauce
0.5 c Picante sauce
4 ts Cocoa, unsweetened
1 ts Ground cumin
1 ts Oregano leaves, crushed
0.5 ts Garlic salt Dash of gound cloves, Nutmeg and allspice

DIRECTIONS

Pound chicken to 1/2 inch thickness (if desired).
Lightly brown in oil in large skillet; drain.
Combine remaining ingredients and mix well.
Pour over chicken in skillet.
Bring to boil, reduce heat, cover and simmer gently for 10 minutes.
Remove chicken to serving platter and keep warm.
Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.
Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 362 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-02-04,01:44 From: LOIS FLACK To: ALL Subject: Valentine Recipe Flags: Here is an easy dessert recipe for that special dinner you may be planning for the 14th! .

Recipe of the day - Bread Pudding With Bourbon Sauce

Recipe of the day 24 June

Bread Pudding With Bourbon Sauce



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Servings: 6 Servings
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INGREDIENTS

3 ea Eggs
1.5 c Sugar
1.5 ts Nutmeg
1.5 ts Vanilla extract
1.5 ts Ground cinnamon
0.25 c Unsalted butter
2 1/4 c Milk
0.5 c Raisins
0.5 c Chopped pecans
5 c Stale french bread cubed
1 ea Chopped apple
2 ea Eggs
2 c Icing sugar
0.5 lb Unsalted butter
0.25 c Bourbon whisky

DIRECTIONS

With an electric mixer, beat eggs until frothy (about 3 minutes).
Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended.
In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil).
In a large bowl, mix together raisins, pecans and bread cubes.
Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes.
Preheat oven to 350 degrees F.
Lightly grease individual ramekins or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the baking container.
Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes.
Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar.
Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly.
Allow to cool, and add bourbon.
Serve over bread pudding.
.

Recipe of the day - Liver In Mustard Sauce

Recipe of the day

Liver In Mustard Sauce



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Servings: 4 Servings

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Ingredients

1 x Salt
1 x Ground red cayenne pepper
4 ea Slices liver 1/2 - 3/4"thick
1 x Oleo (margarine)
1 c Shallots, chopped
1 c Dry white wine
1 tb Creole or poupon mustard

Directions

Salt and pepper liver.
Saute over medium to high heat in the margarine (oleo).
Remove liver and keep warm.
Pour off some of melted oleo.
In what is left, saute shallots until clear or tender.
Add white wine.
Bring to boil.
Add mustard and blend into mixture.
Stir and simmer for a few minutes.
Put liver on platter and pour sauce over it.
From Justin Wilson's "Outdoor Cooking with Inside Help" .

Recipe of the day - Buttermilk Lemon Pudding Cake With Blackberry

Recipe of the day - Buttermilk Lemon Pudding Cake With Blackberry



Buttermilk Lemon Pudding Cake With
Blackberry

Servings:	6 Servings
Cuisine:	General
Main Ingredient:	Uncategorized

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Ingredients



---------------------------SAUCE--------------------------------

16 oz Frozen blackberries; thawed - (Unsweetened) -OR-...

1 pt -Fresh blackberries, hulled

0.25 c Sugar

1 tb Grand Marnier -OR- other orange liqueur

1 ts Fresh lemon juice

----------------------------CAKE---------------------------------

2/3 c Sugar

0.25 c All-purpose flour

7 tb Fresh lemon juice

0.25 c Butter; melted, hot

1 tb Grated lemon peel

3 lg Egg yolks

1.5 c Buttermilk

3 lg Egg whites

0.25 c Sugar Powdered sugar Whole blackberries




Directions



Title: BUTTERMILK LEMON PUDDING CAKE WITH BLACKBERRY Categories: Cakes,
Desserts Yield: 6 Servings
---------------------------SAUCE-------------------------------- 16 oz Frozen
blackberries; thawed - (Unsweetened) -OR-.

.

.

1 pt -Fresh blackberries, hulled 1/4 c Sugar 1 tb Grand Marnier -OR- other
orange liqueur 1 ts Fresh lemon
juice----------------------------CAKE--------------------------------- 2/3 c
Sugar 1/4 c All-purpose flour 7 tb Fresh lemon juice 1/4 c Butter; melted, hot
1 tb Grated lemon peel 3 lg Egg yolks 1 1/2 c Buttermilk 3 lg Egg whites 1/4 c
Sugar Powdered sugar Whole blackberries FOR SAUCE: Puree berries with sugar,
Grand Marnier and lemon juice in blender.

Strain sauce through fine sieve to remove seeds.

(Can be prepared 1 day ahead.

Cover and refrigerate.

) FOR CAKE: Position rack in center of oven and preheat to 350 F.

Butter 6- to 8-cup glass loaf dish.

Blend 2/3 cup sugar and flour in large bowl.

Mix in lemon juice, butter, lemon peel and egg yolks.

Stir in buttermilk.

Beat egg whites in medium bowl until soft peaks form.

Gradually add 1/4 cup sugar, beating until stiff peaks form.

Fold whites into buttermilk mixture.

Pour batter into prepared loaf dish.

Place dish in large baking pan.

Pour enough hot water into baking pan to come halfway up sides of loaf dish.

Bake until top of cake is light golden, about 1 hour 10 minutes.

Remove loaf dish from water bath.

Let cool at least 15 minutes.

Dust cake with powdered sugar.

Spoon hot or warm cake into deep bowls.

Drizzle with sauce and garnish with berries.

Pass extra sauce separately.

Source: Hilary Bein in 'Bon Appetit', April 1991 Typed for you by Karen
Mintzias .