1/2 cup minced onions
1 (8 ounce) can tomato sauce
1 cup water
1 1/4 cups ketchup
2 teaspoons brown sugar
2 teaspoons prepared yellow mustard
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
Combine ingredients in a saucepan; cover and simmer for 30 minutes.
1 pound all-purpose or bread flour
1 teaspoon salt
1 1/2 tablespoons dry yeast
1 teaspoon granulated sugar
1 cup warm milk
2 ounces butter, melted
Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in warm (105 degrees F) milk. Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover with greased plastic wrap and put in a warm place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.\
Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Bottom Layer
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, slightly softened
and cut into small pieces
Ganache
10 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
Topping
4 tablespoons unsalted butter, softened (1/4 cup)
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract (optional)
2 large eggs
1 1/2 cups shredded coconut
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan.
Bottom layer: In a medium bowl, combine the flour, baking powder, salt and brown sugar. With a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, or until the crust is just set. Place the pan on a rack to cool, but leave the oven on.
Meanwhile, make the Ganache: Place the chocolate in a medium bowl.
In a small pan, bring the cream to a simmer. Pour the hot cream over the chocolate; let stand for 5 minutes, then stir until smooth. Pour the ganache over the crust and refrigerate for about 15 minutes to set the ganache.
Prepare the topping. In a medium bowl, cream the butter. Add the sugar, vanilla extract and coconut extract, if desired, and beat until blended. Beat in the eggs. Stir in the coconut and pecans. Drop the coconut pecan topping evenly over the ganache and spread gently. Bake for 25-30 minutes, or until the top is golden brown. Set the pan on a wire rack to cool. Cut into bars.
Makes 24 bars.
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Mix together and store in a shaker. Shake or rub 1 tablespoon seasoning onto 1 pound steaks, pork chops or hamburgers before grilling or broiling.
Posted by FootsieBear at recipegoldmine.com 1:46:31pm 2/2/03
This is the recipe for Tony’s Seasonings by Tony Chachere. It was one of the first creole seasonings on the market. It is sold nationwide in regular markets or in specialty shops. It comes from Tony Chachere’s "Cajun Country Cookbook." I use it in just about everything I cook.
1 (26 ounce) box free flowing salt (Morton’s)
1 1/2 ounce box ground black pepper
2 bottles red pepper
1 bottle pure garlic powder
1 bottle chili powder
1 carton monosodium glutamate (Accent)
Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection. If you are concerned about it being to hot for children you can add more salt to the mixture, then season to taste. Store in an airtight jar.
To season seafood, take 1/2 the above mixture and add: 1 teaspoon powdered thyme 1 teaspoon bay leaf 1 teaspoon sweet basil.
Posted by jerseyjan at recipegoldmine.com – May 27, 2001
These were/are my husband’s and my favorite cakes growing up. When I saw this recipe years ago it became a regular treat.
Mix together:
4 eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2 teaspoons oil
Add:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
Peanut butter, smooth
12 ounces semisweet chocolate pieces
1 tablespoon oil
Beat first 4 ingredients. Add next 4 ingredients. Pour into a greased and floured sheet pan. Bake at 350 degrees F for 25 minutes.
Take out hot cake and immediately spread with peanut butter. Refrigerate until hard.
Melt chocolate with 1 tablespoon oil and spread over peanut butter and chill till hard. Cut into squares.
Brown one pound (more or less) of ground beef in a skillet.
Stir in 2 cups pasta or 1 cup rice or 2 cups sliced potatoes (dried is fine) and 2 cups water (use one cup if using fresh potatoes), 1/4 cup butter or margarine, and one of the sauce mixes below.
Pizza Spins
Use wheel shaped pasta, one can tomato sauce and 2 tablespoons Italian seasoning or 2 tablespoons of the following mixture.
1/4 cup crushed basil
1/4 cup ground oregano
2 tablespoons garlic powder
1/2 cup parsley
Cheeseburger Macaroni
Use macaroni and 1/4 cup of this mixture.
4 1/2 cups dehydrated cheese
2 2/3 tablespoons powdered milk
2 2/3 cups flour
2 teaspoons onion powder
Stroganoff
Use noodles or potatoes and 1/3 cup of the following mixture. Stir in 1/4 cup sour cream just before serving. (1/4 cup fresh or canned mushrooms may be used instead of dried, but put them in when you cook, not when preparing the mix for storage.)
4 cups powdered milk
4 cups flour
2 cups minced onion
1 cup beef bouillon
1/4 cup onion powder
4 cups dried mushrooms
2 tablespoons celery salt
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