My Favorite Recipes

Old Fashioned Hot Fudge Sauce (gets sticky-chewy on cold ice cream!!) 1 cup whipping cream 1/2 cup butter 2/3 cup granulated sugar 2/3 cup packed brown sugar 2 teaspoons vanilla 1 cup sifted Dutch process cocoa (Droste or Van Houten) In a medium saucepan heat cream, butter and sugars to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in vanilla. Whisk in sifted cocoa. Strain if desired. Serve sauce warm, over ice cream or any dessert that calls for chocolate sauce. Makes 2 cups. NOTE: Refrigerate any leftovers. Sauce may be reheated over simmering water or warmed in microwave oven on medium power. For butterscotch sauce, omit cocoa.   My Famous Chocolate Mousse 2/3 cup Kahlua, = 170 ml = 200g 1/2 cup water, = 125 g = 125ml 2 envelopes unflavored gelatin, = 2 tsp 1/4 cup granulated sugar 12 ounces semisweet chocolate chips, = ca. 400g 5 large eggs, separated 2 cups whipping cream, = 500 ml 33 (or more) Pepperidge Farms 'Pirouettes', or Shortbread, or Flaky Flix, or some combination 1. Mix Kahlua with water in large pot, no heat. 2. Sprinkle gelatin in Kahlua/water; let stand for 1 minute. 3. Over LOW heat, stir until gelatin dissolves (approximately 3 minutes.) 4. Add chocolate chips - stir until melted and SMOOTH ( 5 to 10 minutes). 5. Remove from heat. 6. Whisk in one yolk at a time - let mixture cool to room temperature. 7. Whip whipping cream in mixing bowl until quite stiff. 8. In second bowl, mix egg whites until soft peaks form. 9. Gradually add sugar to whites while blending. Blend until stiff glossy peaks form. 10. Stir in one large dollop of egg white into chocolate mix until blended. 11. FOLD chocolate into remaining egg whites. 12. FOLD in whipped cream. 13. Spoon in 1/4 mixture into 3-inch deep, 8- to 10-inch diameter springform clamp pan. 14. Stand cookies in mousse around edges of pan, pour in remaining mousse. Cover loosely with wax paper. Chill for at least 3 hours.   My Succulent Garlic Roast Chicken Olive oil 2-3 large bulbs garlic 1 5-lb chicken Vinegar 2 large lemons White wine 1 1/2 tsp chicken bouillon granules Freshly ground pepper Cover bottom of roasting pan with olive oil. Separate cloves from garlic bulbs. Remove outside layers but do not totally peel cloves. Add cloves to pan and toss until covered with olive oil. Wash chicken and pat dry. Rinse generously inside and out with vinegar. Cut lemon into quarters, squeeze into chicken cavity, then place lemon peels in cavity. Arrange chicken, breast side up, in roaster over top of oil and garlic cloves. Tie legs. Pour about 1/2 cup wine over chicken. Sprinkle chicken with bouillon granules and pepper to taste. Roast at 350 degrees 1 1/2 hours or until chicken is tender.   My Famous Chicken Paprika olive oil, a tblsp or so butter, a tblsp or so 1 large onion, chopped 2 large chicken breasts, skinless, boneless, chopped into bite-size pieces 2 tablespoons paprika, or more or less to taste pinch chicken bouillon granules or vegetable bouillon 8 ounces dairy sour cream or thickened cream salt and pepper, to taste Cooked pasta, to serve over Cook to onion in butter and oil until browned a bit. Push aside in pan, add a bit more oil and butter if necessary, and cook chicken until browned but not overdone. Add paprika and bouillon granules; saute a few moments. Add cream; mix together and continue cooking until just heated through. Season to taste with salt and pepper. Serve over hot pasta spirals or noodles.   My Best Green Goddess Dressing 1 cup sour cream 1 cup mayonnaise 1 tablespoon lemon juice 1 tablespoon white wine vinegar or tarragon vinegar 1 tablespoon anchovy paste or ~5-7 anchovy fillets in oil, patted dry, & chopped, to taste 1 scallion, thinly sliced 2 tablespoons minced fresh parsley, or to taste 1 1/2 tablespoons chopped fresh tarragon, or 2 tsp dried tarragon salt and pepper, to taste Combine all ingredients; let dressing stand for at least one hour to let flavors blend. Dressing may be refrigerated in covered container for up to 2 weeks.   Mom's Quliting Broccoli Salad (great for pot-lucks!) 1 head broccoli, 4 to 6-inches diameter, raw, chopped 1/3 cup shelled sunflower seeds (roasted) 12 strips bacon, cut up & cooked 1/2 onion, raw, diced 1 cup mayonnaise 1/2 cup sugar 4 tablespoons wine vinegar Dash salt 1 cup frozen peas, not cooked Mix all together; let sit several hours, then serve. Speedy Clam Chowder 4 slices bacon 1/4 cup chopped onion 1 can cream of potato soup, condensed 1 can minced clams (7 1/2 oz), undrained 1/2 cup milk Cook bacon in saucepan until crisp. Drain, reserving 2 tblsp drippings. Crumble bacon and set aside. Cook chopped onion in reserved bacon drippings until tender. Stir in condensed cream of potato soup, undrained clams, and milk. Simmer, uncovered, 5 minutes. Stir occasionally. Stir in bacon and season to taste with paprika.   Mom's Chicken with Cashews 1 pound chicken breasts without skin 2 tablespoons oil 3 stalks celery, sliced on diagonal 1 large onion, chopped 1/2 pound mushrooms, sliced 1 cup dry roasted cashews, or to taste 1 can cream of mushroom soup, condensed 1 can cream of chicken soup, condensed Cook chicken breasts in microwave on high 10 minutes, or until cooked. Let cool. Slice meat. In large frying pan with lid, in oil stir fry veggies on med-hi, until almost but not quite done. Then add chicken and cashews. Continue stir frying. Then add both cans soup. Add 1/3 can water. Mix all together. Simmer with lid on low 30 minutes. Make rice. Serve with salad or whatever.   Monastery Pumpkin Bread 3 1/2 cups flour 3 cups sugar 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1/2 teaspoons salt 4 eggs, beaten 1 cup vegetable oil 2/3 cup water 2 cups cooked, mashed or canned pumpkin Walnut halves for garnish, if desired In a mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt. In separate bowl, combine eggs, oil, water, and pumpkin and mix well. Stir into dry ingredients. Turn batter into 3 greased 9x5-inch loaf pans. Top with a few walnuts. Bake in preheated 350 degree oven 1 hour or until cake tester inserted comes out clean. Cool before slicing. Tastes best slightly warm. Incredible with whipped cream cheese! Makes 3 (1 pound) loaves.   PUMPKIN GRATIN 1 4-LB PUMPKIN 1 CLOVE GARLIC, MINCED 1 TBLSP BUTTER, SOFTENED 1/4 LB FRENCH BREAD, CUT IN 1/4" THICK SLICES AND LIGHTLY TOASTD 1 1/2 TBLSP BUTTER 1/2 CUP DICED ONION 1 CUP GRATED GRUYERE CHEESE SALT, PEPPER 2 CUPS WHIPPING CREAM, ABOUT CUT OFF TOP OF PUMPKIN AS IF TO CARVE JACK-O-LANTERN. REMOVE SEEDS. COMBINE MINCED GARLIC AND 1 TBLSP SOFTENED BUTTER. SPREAD ON SLICED BREAD. MELT 1 1/2 TBLSP BUTTER IN MEDIUM SAUTE PAN. SAUTE ONION UNTIL TENDER, ABOUT 10 MINUTES. LAYER BREAD, ONION AND CHEESE IN PUMPKIN, SEASONING EACH LAYER WITH SALT AND PEPPER TO TASTE. POUR IN CREAM TO FILL PUMPKIN ABOUT 3/4 FFULL. REPLACE TOP, PLACE ON JELLYROLL PAN AND BAKE IN 300-DEGREE OVEN ABOUT 2 HOURS. LET STAND 10 MINUTES. BRING WHOLE PUMPKIN TO TABLE. SCOOP OUT FLESH OF PUMPKIN WITH EACH SERVING. MAKES 8 SERVINGS, EACH: 363 CALS, 228 MG SOD, 104 MG CHOL, 30 G FAT, 19 G CARB, 7 G PRO, 1.33 G FIBER.   The Very Best Carrot Cake I Have Ever Had 1 1/2 cups corn oil 2 cups sugar 3 eggs 2 cups flour 2 teaspoons cinnamon 2 teaspoons baking soda 2 teaspoons vanilla 1 teaspoon salt 2 cups shredded raw carrots 1 cup chopped walnuts 1/2 cup crushed pineapple 1 cup raisins CREAM CHEESE ICING: 3 ounces cream cheese 1 1/4 cups powdered sugar 1 stick butter or margarine, softened 1/3 cup crushed pineapple 1/4 cup walnuts CAKE: COmbine all ingredients in a large bowl and mix until well blended. Pour batter into 9" x 12" buttered pan and bake at 350 degrees for 40-60 minutes. Test with toothpick for doneness. After cooling, ice with Cream Cheese Icing. ICING: Cream butter, cream cheese, and sugar until slightly fluffy. Mix in pineapple and walnuts.   Rutherford Grill Wild Rice Salad 4 cups water 1 teaspoon salt 1 cup wild rice, about 6 ounces 1/2 cup finely chopped dried Calimyrna figs 1/3 cup chopped toasted pecans, about 1 1/2 ounces 1/3 cup chopped toasted unsalted cashews, about 1 1/2 ounces 1/4 cup finely chopped green onion tops 2 tablespoons finely chopped celery 2 tablespoons finely chopped red onion 2 tablespoons raspberry vinegar or red wine vinegar 1 tablespoon fresh lemon juice 1 clove garlic, minced 1 teaspoon Dijon mustard 1 teaspoon sugar 1/4 cup vegetable oil 1/4 cup olive oil Combine 4 cups water and salt in medium saucepan and bring to boil. Add rice. Reduce heat to mediium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool. Transfer rice to a large bowl. Mix in figs, pecans, cashews, green onion tops, celery, and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix vinegar, lemon juice, garlic, mustard, and sugar in blender. With blender running, gradually mix in both oils. Pour dressing over rice mixture and toss. Season salad with salt and pepper.   My Best Coleslaw 1/2 head green cabbage 1/2 head purple cabbage 2 carrots 3/4 cup mayonnaise 3 tablespoons sugar 1 1/2 tablespoons tarragon white wine vinegar 1/3 cup oil 1/8 teaspoon garlic powder 1/8 teaspoon dry mustard 1/8 teaspoon celery salt Dash black pepper 1 tablespoon fresh lemon juice 1/4 cup heavy whipping cream 1/4 cup nonfat milk 1/4 teaspoon salt Shred cabbages finely, and grate carrots. Set aside in large bowl. In small bowl, blend together mayonnaise, sugar, vinegar, and oil. Add garlic powder, dry mustard, and celery salt, blending well. Add black pepper, lemon juice, cream, milk, and salt. Stir until smooth. Pour sauce over cabbage and carrots, and mix until well coated. Makes 8 to 10 servings.   TGI Friday's Jack Daniels Grilling Sauce -- copy-catted by topsecretrecipes.com 1 head garlic 1 tablespoon olive oil 2/3 cup water 1 cup pineapple juice 1/4 cup teriyaki sauce 1 tablespoon soy sauce 1 1/3 cups dark brown sugar 3 tablespoons lemon juice 3 tablespoons white onion, minced 1 tablespoon whiskey 1 tablespoon crushed pineapple 1/4 teaspoon cayenne pepper Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325ºF oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. Description: "2 Points Per Serving" Source: "http://www.topsecretrecipes.com/recipes/jdgrill.htm" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 1g Total Fat; (8% calories from fat); trace Protein; 21g Carbohydrate; 0mg Cholesterol; 245mg Sodium Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Serving size (1 tablespoon) Author's Notes: "The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you will ever taste on fish or just about any other meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly- spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings (but only if you know to order it that way, since that one isn't on the menu). I was encouraged to figure out how to clone the stuff when the Oprah Winfrey Show requested an appearance. I think you'll find it tastes virtually identical to the original glaze! you can use it to top your favorite meat, but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side."