Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
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I have seen lots of flavored vinagers in the food store. Rasberry, strawberry, taragon...
Mulligatawny Soup from Boma -- one of my all time faves!
Yield: 8 servings
1 1/2 cups Chicken Stock
3 Tablespoons chicken base (add to chicken stock)
2 cups Chicken Breast, diced chunky
1/2 cup Heavy Cream
2 tablespoons Milk
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Onion, diced
1 tablespoon Curry Powder, toasted
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 1/2 cups Apples, frozen and cut in half
1 1/2 teaspoons Chopped Parsley
5-6 cups Chicken stock
Roux (1/3 cup butter and 2/3 cup flour)
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until 3/4 done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add 5-6 cups of chicken stock. Add the remaining ingredients including diced chicken.
Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.
Sounds yummy! Thanks, Quicklabs!
Does anyone have the recipe for the Spicy Beef Empanadas served in the Argentina booth at The F&W Festival?! My co-worker just returned and loved these and so I would love to surprise her with the recipe.
I think I have someone who can help! I'm on it now......
Spicey Beef Empanadas
6 c all purpose flour
1 tblsp sea salt
1/2 lb cold lard cut into small 1/4 inch cubes
1 egg beaten
1c lard, melted
2 1/2 c finely chopped white onion
1 1/2 lb cooked roast beeft cut into 1/4 inch cubes
2 tblsp paprika
1 tblsp red chili flakes
salt and pepper to tast
for the dough combine the flour and salt in a large bowl. With your fingers work the lard into the flour until mixture resembles coarse oatmeal. combine the egg with the water and gradually add to the flour mixture stirring with a wooden spoon until soft dough forms. transfer the dough to a floured surface and knead until smooth,about 5 minutes. cover and let rest.
For the filling, heat the lard in a large saute pan over medium heat until melted. Stir in the onions and cook until soft but not brown, about 10 min.
Remove pan from heat. Stir in beef,paprika,chili flakes,salt and pepper. cook for 2-3 min. stirring continously until meat is brown. Allow to cool.
Preheat oven 350 degrees
Roll out dough to 1/8 inch thick.
With round 5 inch cookie cutter stamp out 20 circles. Lightly brush the rims of each circle with water and put 2 tblsp of filling in each. Fold the dough in half to form semi circle and firmly press the edges to seal. Place the empanadas on a baking sheet and bake until golden brown about 15 minutes
Thanks Janice, this is much appreciated!!!!!!
Lynn - and to your friend.
Where can I find the mix for the Dole Whips. I think that I am blind and can't see it online.
Here you go http://www.uec-hawaii.com/products2.html
Can anyone make the Alice in Wonderland cake?
Still looking for Peanut Rice from Boma (And the sauce that goes with it).
Also looking for the 7 bean chili from Sci-FI
Here is the recipe for the peanut butte rice
Thanks so much!!! Does anyone know what the sauce is called?
I'm going to order it today!
Wish me luck that I can make it right.
I actually got the Strawberry vinaigrette recipe from our waitress at LTT when we were there in September. I asked her if she could tell me what brand of dressing they use, and she said they make it there, and next thing I know she came back with the recipe. It was so nice and unexpected! So, here it is:
1/2 cup Strawberry Vinegar (Red wine vinegar may be used)
1 tsp salt
3 tbsp Sugar
1/2 cup frozen Strawberries
5 tbsp Dijon mustard
1 dash Tabasco sauce
1 dash White pepper
1 cups Salad Oil
4 tbsp Water
Place Strawberry Vinegar, salt, sugar, frozen strawberries, mustard, Tabasco, and white pepper in storage container. Using hand held blender, blend ingredients well. Add oil in four parts blending thoroughly after each fourth. Add water and blend one last time.
I have a question regarding the source of some of the recipes posted on the sites..... Has anyone noticed there are discrepancies between recipes on some the sites FOR THE SAME ITEM?
An example, the Marinated Flank Steak from Boma:
Flank Steak Marinade
Boma, Animal Kingdom Lodge
1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak
FLANK STEAK MARINADE
Boma - Animal Kingdom Lodge
Yield: 10 servings (1 ¼ quarts)
¼ quart Ginger
¼ quart Garlic
¼ quart Sugar
1/8 cup Cardamom, ground
¼ cup Coriander, ground
1/8 cup Turmeric, ground
¼ cup Thyme
1/8 cup Crushed Pepper
¼ cup Worcestershire Sauce
1/8 gallon Soy Sauce, low sodium
Aside from the quantity that the second recipe makes, notice there are ingredients missing compared to the first recipe! How could I tell which is the "official" recipe?
How can you tell if any of the recipes posted are authentic?
---Paul in Southern NJ
It looks like the recipes are just mulitplied for bulk quanties. maybe I am wrong.
Wow - Janice, you've been busy!!!
This is one of my favorites. I got this at F&W Festival in 1997.
Tiramisu (Glenn Golcher Mama Melroses)
8 large egg yolks
½ cup sugar
1 ½ pounds mascarpone cheese
4 large egg whites. Beaten until stiff peaks form
2 cups Italian Espresso, cold
½ cup Sambuca
Unsweetened cocoa powder and semisweet chocolate for garnish
In a large bowl, beat the egg yolks with the sugar until thick and pale yellow. Fold the mascarpone into the eggs until thoroughly incorporated and smooth. Fold the egg whites into the mascarpone mixture thoroughly.
Ina medium sized bowl combine the espresso and brandy. Dip the ladyfingers quickly into the mixture, one at a time, and place a layer of the very close together in a 14x10 dish. Spread half of the mascarpone mixture evenly over the fine mesh strainer. Dip more ladyfingers into the espresso-brandy mixture and place over the mascarpone making another layer. Top with remaining mascarpone and sprinkle with the cocoa powder through a fine mesh strainer. Cover the dish with plastic wrap and refrigerate several hours.
Just before serving, shave some chocolate and sprinkle over the cake.
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