tag:blogger.com,1999:blog-236244452011-12-14T19:05:53.193-08:00Caution!!! This blog is for cooking lovers only! Let's COOK!Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.comBlogger181100tag:blogger.com,1999:blog-23624445.post-1144845678601792572006-04-12T05:40:00.000-07:002006-04-12T05:41:19.093-07:00

ALMOND 1/4 cup blanched almonds 2 cups milk 2/3 cup heavy cream 3 egg yolks 1/2 cup sugar Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve. In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon.

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com1tag:blogger.com,1999:blog-23624445.post-1144845493065772902006-04-12T05:36:00.000-07:002006-04-12T05:38:15.490-07:00

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe. 1 cup whole milk 3/4 cup sugar 4 egg yolks 3 cups heavy cream Heat the cream, milk and sugar in a heavy-bottomed saucepan,

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1143974556646210792006-04-02T03:42:00.000-07:002006-04-02T03:42:36.726-07:00

Mocha Truffles2 packages (12 oz each) Semisweet chocolate chips8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp. water 1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optionalMakes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1143399579334790382006-03-26T10:58:00.000-08:002006-03-26T10:59:46.196-08:00

20 Chicken wings 7 1/2 ounces Tomato sauce (half can) 2 tablespoons Orange marmalade 1 tablespoon Honey 2 teaspoons Ginger -- minced 2 teaspoons Fermented chili sauce -- (Summit brand) 2 teaspoons Pepper vinegar 4 Garlic cloves -- peeled 1 teaspoon Salt (scant) 2

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1143372105052779682006-03-26T03:14:00.000-08:002006-03-26T03:21:45.213-08:00

Aussie Shrimp On The Barbie With Orange Ginger 6 Servings 12 giant prawns,shelled and -deveined,(heads and tails 1/4 c butter 1 c orange juice (freshly -squeezed) 2 T sherry 1 t orange zest (grated) 2 green onions,tops and white - (mince,d) 1 t ginger root (freshly),Grated Soak a dozen

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1143131143923797922006-03-23T08:23:00.000-08:002006-03-23T08:25:44.140-08:00

Almond Crescent Cookies 1 Servings 500 g marzipan 200 g sugar 1 pn salt 3 egg whites 100 g almonds,Sliced 100 g dark chocolate Mix marzipan, sugar, salt and egg whites with an electric mixer until they are a soft mixture. Preheat oven to 175 degrees (Celsius temperature). Fill the mixture into a bag with a medium sized hole. Sprinkle

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1143040079716589432006-03-22T07:05:00.000-08:002006-03-22T07:08:00.033-08:00

Basturma (Georgian Pomegranate Marinated Grilled Lamb) 1 Servings 1 3/4 lb boneless leg of lamb 1 for the marinade 2 c fresh pomegranate juice (or 1 c pomegranate syrup) 1 sm onion,grated 2 cloves garlic,minced 1/4 c extra virgin olive oil 1 black pepper,Freshly Ground 1/4 c fresh cilantro,Chopped 1 plus 1/4 c for garnish 1

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1142894555450811132006-03-20T14:39:00.000-08:002006-03-20T14:42:35.566-08:00

African Banana Peanut Cake 8 Servings 2 c all-purpose flour 2 t baking powder 1/4 t salt 1/4 t baking soda 2/3 c butter (or margarine) -softened 3/4 c sugar 2 eggs 4 lg very ripe bananas --peeled and mashed,about 2 - cups 1 c salted peanuts,coarsely -chopped,dividedCombine flour, baking powder, salt

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1142873172131575802006-03-20T08:43:00.000-08:002006-03-20T08:46:34.136-08:00

Chicken Marengo 4 Servings 1 whole frying chicken,cut -into pieces 4 cloves garlic,crushed 2 T olive oil 1/2 sm onion,thinly sliced 1/4 t thyme,Dried or 1/2 tsp. fresh thyme 1 t salt 1/8 t black pepper 1/2 c dry white wine 1 c Italian plum tomatoes -peeled,core,chopped

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1142740782312200892006-03-18T19:59:00.000-08:002006-03-18T19:59:46.236-08:00

BOILED FISH Boiling extracts flavor and, to some extent, nutriment from the food to which this cookery method is applied. Therefore, unless the fish to be cooked is one that has a very strong flavor and that will be improved by the loss of flavor, it should not be boiled. Much care should be exercised in boiling fish, because the meat is usually so tender that it is likely to boil to pieces

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com1tag:blogger.com,1999:blog-23624445.post-1142740472183377152006-03-18T19:50:00.000-08:002006-03-18T19:54:32.313-08:00

Barbecue Wing Dings 3 pounds chicken wing 3 tablespoons brown sugar 2 drops Worcestershire sauce 4 cups ketchup 1 onion Cut off the small piece of the chicken wing and the bony part so you have only the meaty part. Mix the ketchup, onion (cut up), brown sugar

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1142626226992709702006-03-17T12:09:00.000-08:002006-03-17T12:10:27.263-08:00

Tomato SauceIngredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices.Broil three tomatoes, skin them and mix them with a tablespoonful of chopped ham, half an onion, salt, a dessert-spoonful of oil, a little pounded spice and basil. Then boil and pass through a sieve. Whilst the sauce is boiling, put in a clove of garlic with a cut, but remove it before you pass the sauce through

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1142027403417161922006-03-10T13:34:00.000-08:002006-03-10T13:55:38.993-08:00

RECIPES OF SOUP STOCKS WHITE STOCK Ingredients: 5 lb. veal, 1 fowl, 3 or 4 lb., 8 qt. cold water, 2 medium-sized onions, 2 Tb. butter, 2 stalks celery, 1 blade mace, Salt and Pepper as necessary. Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling point. Skim carefully and place where it will simmer gently for 6 hours

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1141815436223053542006-03-08T02:57:00.000-08:002006-03-08T02:57:16.450-08:00

Ever thought of making wine on your own? orCurious about the procedures?Today's recipe isBroom Wine2 oz. dried broom flowers2 lemons1 lb. raisins2 and half lb. sugar (or 3 1/4 kb. invert)yeastnutrientMethods:-Lemons and oranges should be peeled, the fruit broken up and added and the peel discarded.Put all the ingredients (except sugar and yeast) in a polythene pail and pour on half a gallon of

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1141780832325647772006-03-07T17:20:00.000-08:002006-03-07T17:20:32.376-08:00

4 cups sugar 4 cups water Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar. Makes about 1 quart

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1141780277890971212006-03-07T17:09:00.000-08:002006-03-07T17:11:22.223-08:00

½ Cup unsalted butter 2 1/3 C confectioner’s sugar ½ C cocoa 1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla Centers: pecan, walnuts, whole almonds or after-dinner mints Coatings: coconut, crushed nuts,confectioners sugar Makes about 3 dozen truffles Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1141776776694220362006-03-07T16:12:00.000-08:002006-03-07T16:12:56.696-08:00

Chocolate Velvet Cheesecake 1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 tb Granulated Sugar 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 tb Almond Flavored Liqueur 2 c Sour Cream 2 tb Granulated Sugar Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0tag:blogger.com,1999:blog-23624445.post-1141776714041014642006-03-07T16:08:00.000-08:002006-03-07T16:11:54.050-08:00

My name is Jennifer Lee. I’m glad to share out my collection of recipes with you here. I’ll be posting free recipe here very frequently, probably everyday so get this feed into your rss reader and come by from time to time to grab the latest posted recipe! Also, feel free to post your comments, questions, cooking tips or discuss anything you like. Make yourself at home.

Jennifer Leehttp://www.blogger.com/profile/01739661359580905457noreply@blogger.com0