Filomena Recipes

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Saturday, 24 November 2007

English Gems



INGREDIENTS:
1 cup of butter ;
2 cups of brown sugar;
4 beaten eggs;
1 teaspoonful of soda dissolved in 1 large cup of strong coffee;
1 cup of molasses;
4 cups of sifted flour;
1/2 teaspoonful each of nutmeg,allspice, cloves and mace;
2 teaspoonfuls of cream of tartar siftedwith 1/2 cup of flour,;
1 cup of raisins;
1/2 cup of currants and chopped citron;






PREPARATION:



1-Cream 1 cup of butter with 2 cups of brown sugar;


2-Add 4 beaten eggs, 1teaspoonful of soda dissolved in 1 large cup of strong coffee,


3-1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg,allspice, cloves and mace,


4-2 teaspoonfuls of cream of tartar siftedwith 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped citron.


5-Mix well and fill buttered gem pans 1/2 full .


6-Bake until done.


7- Cover with chocolate icing..

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posted by Filomena & Bill Price at 13:05 0 Comments



Wednesday, 19 December 2007

French Waffles

INGREDIENTS:
1-3 cups of flour;
2-1-1/2 teaspoons of baking powder;
3-1/2 teaspoon of salt;
4-3 eggs;
5-1 tablespoo of melted butter;
6-2 cups of warm milk.
PREPARATION:

1-Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2teaspoonful of salt.
2- Beat the yolks of 3 eggs;
3-Add a tablespoonful o fmelted butter and 2 cups of warm milk.
4- Add the beaten whites and stir in the flour, making a light batter.
5-Grease the waffle irons and fill with the batter.
6-Bake until a delicate brown.
7- Remove to a hot dish.
8-Serve hot with powdered sugar on top.Strawberries and cream as dessert.
BOM APETITE

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posted by Filomena & Bill Price at 11:11 0 Comments



Tuesday, 18 December 2007

SPANISH STEWED RABBIT


INGREDIENTS:

1-2 rabbits;
2-flour;tomatoes;
3-lemon juice;
4-1/2 tablespoon of red pepper;
5-parsley;salt.

PREPARATION;

1-Clean and parboil 2 rabbits; then cut into pieces.
2- Sprinkle with flour and fry in hot lard. Remove the rabbits.
3-Add chopped tomato and onionto the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper,parsley and salt to taste. 4-Cook ten minutes; then add the rabbit and simmer five minutes.
5- Serve hot with boiled rice or mashed potatoes.

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posted by Filomena & Bill Price at 15:21 0 Comments



Wednesday, 19 December 2007

SCOTCH BAKED MUTTON

INGREDIENTS:
1-1 leg of mutton;
2-salt & pepper;
3-turnips;flour;
PREPARATION:

1-Season a leg of mutton well with salt and pepper.
2-Dredge with flour and let bake in a hot oven until nearly done.
3-Then add some boiled turnips cut in quarters; sprinkle with pepper and flour;
4-Let bake until browned.
5-Serve the mutton on a platter with the turnips.
BOM APETITE

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posted by Filomena & Bill Price at 09:40 0 Comments



Wednesday, 28 November 2007

VIENNA STEWED CARROTS


INGREDIENTS:

1-some carrots;
2-1 tablespoon of flour;
3-2 tablespoons of butter;
4-2 tablespoons of vinegar;
5-cooked peas;parsley;pepper;
PREPARATION:

1-Peel some carrots and cut in small pieces.
2-Boil in salted water until tender; drain.
3-Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar.
4- Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper.
5-Simmer ten minutes and serve hot.
BOM APETITE

posted by Filomena & Bill Price at 09:48 0 Comments



Tuesday, 18 December 2007

AUSTRALIAN APPLE STRUDEL


INGREDIENTS:
1-1 pint of flour;
2-1/2 cup of water;
3-4 ounces of butter;
4-3 eggs;salt;
5-raisins;sugar;cinnamon.

PREPARATION:

1-Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggsand a pinch of salt to a stiff dough; then roll out as thin aspossible.
2-Pour over some melted butter; cover with chopped apples and raisins.
3-Sprinkle with sugar and cinnamon.
4-Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown.
5-Serve with ice-cream.
BOM APETITE

posted by Filomena & Bill Price at 14:23 0 Comments



Sunday, 25 November 2007

ALMOND TART


INGREDIENTS:
Dough broken:

1-250 g flour;

2- 125 grams of butter,;

3-1 egg yolk;

4- pinch of salt ;
5-30 grams sugar;
6-50 ml water.





FILLING:


1- 2 eggs,;

2-200 ml;

3- 50 g sugar,;

4-25 g flour,;

5-50 grams of ground almonds ;

6- sliced almonds;



PREPARATION:

1-Prepare the dough and let stand in the cold
2- Butter a pie pan ;
3-Prepare the dough with all the ingredients;
4- Roll out the dough and fill the mold ;
5- Peel the apples and cut into quarters ;
6-Cut each finely and put on the pie shell ;
7-Pour the flan mixture and sprinkle with almonds éffilées on top;
8- Bake in preheated oven at 180 ° C .
9-Sprincle with icing sugar & serve.



BOM APETITE

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posted by Filomena & Bill Price at 08:23 0 Comments



PUFF PASTRY


INGREDIENTS:
1- 400 g flour
2-70 g butter
3- 8 g salt
4- 3 to 4 drops of vinegar
5-200 ml of water
For tourage:
340 g butter, which is one half of the total weight of distemper
The flour for fleurer

Mix all ingredients by hand or the robot
Then incisiser top cross mettre au frais . To save costs.
For tourage:
1 With distemper form a cross with four arms;
2 -Place butter in the center;
3- Cover fat by folding the dough.
4- Roll the dough then p link in three parts
5- Lower again by welding pressure by the 3 layers ;
6-Edge edges, and fold into three
7-. End of 1st double round.
8- Repeat the operation 2 times:To obtain 3 double-tours or more (or shortly tourer with 5 or 6 laps:))
9- Overview of laminate of the dough

For cooking
Lowering the dough onto a thickness of 3 mm.
After cutting the realization chosen

Preheat oven to 200 ° C-cook about 20 minutes depending on the size
For the realization of a mille-feuille land on the dough halfway through a grid or a plate so that the dough does not grow too much and remains steady .
BOM APETITE

posted by Filomena & Bill Price at 02:08 0 Comments



Wednesday, 19 December 2007

SWEDISH STEWED MUTTON


INGREDIENTS:
1-1 mutton breast;
2-salt & pepper;
3-thyme;
4-1 onion;2 gloves of garlic;
5-capers;mushrooms;
6-flour; 1 glass of wine.
PREPARATION:

1-Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped.
2 Add some chopped capers and mushrooms;
3-Cook until tender.
4-Then thicken the sauce with flour mixed with a glass of wine and boil up.
5-Serve hot with baked turnips or mash potatoes and salad.
BOM APETITE

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posted by Filomena & Bill Price at 11:40 0 Comments



Wednesday, 28 November 2007

SPANISH CAKE


INGREDIENTS:
1-1 pound of butter;
2-1 pound of sugar;
3-8 eggs;
4- 1 pound of flour;
5-2 tablespoons of baking powder;
6-1 cup of milk.
PREPARATION:

1-Beat 1 pound of butter with 1 pound of sugar to a cream.
2- Add the yolks of 8 eggs well beaten.
3-Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk. 4-Add the whites of eggs, beaten to a stiff froth with a pinch of salt.
5- Flavor with rose-water.
6- Bake in a moderate oven until done.
BOM APETITE

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posted by Filomena & Bill Price at 09:27 0 Comments



Wednesday, 19 December 2007

GERMAN SWEET PRETZELS


INGREDIENTS:

1-1/2 pound of flour;
2-1/2 pound of butter;
3-1/4 pound of sugar;
5- 1 egg;1 beaten yolk;
6- 1 tablespoon of sweet cream;
7-grated lemon zest;almonds.

PREPARATION;

1-Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 poundof sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel.
2-Mix thoroughly and mold the dough into small wreaths;
3-Brush the top with the yolk of an egg and sprinkle with powdered sweet almonds.
4- Lay in a well-buttered baking-tin and bake until a deep yellow.

BOM APETITE

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posted by Filomena & Bill Price at 11:05 0 Comments



Thursday, 29 November 2007

FRENCH VEAL SUFFLE


INGREDIENTS:

1-2 tablespoons of butter;
2-2 tablespoons of flour;
3-1 cup of milk;
4-1 cup of minced veal;
5-parsley;nutmeg;pepper;
6-2 egg yolks.
PREPARATION:
1-Heat 2 tablespoonfuls of butter.
2- Mix with 2 tablespoonfuls of flour until smooth;
3-add 1 cup of milk; let boil up.
4- Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste.
5-Stir in theyolks of 2 eggs.
6-Remove from the fire; let cool.
7- Beat the whites to astiff froth,add to the meat.
8-Put in a buttered baking-dish and bake twenty minutes.
9-Serve at once.
BOM APETITE

posted by Filomena & Bill Price at 09:24 0 Comments



Thursday, 10 January 2008

BELGIAN LAMB CHOPS

INGREDIENTS:
1-lamb chops;
2-1 chopped onion;
3-1 small carrot;
4-peppercorns;parsley;salt & pepper;
5-1 glass of claret;
6-french peas.

PREPARATION:



1-Season lamb chops; dredge with flour and fry until brown; keep hot.
2-Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter.
3-Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well;
4-Add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine.
5-Boil well.Add 1 glass of claret; then pour the sauce hot over the chops, and garnish with French peas.

BOM APETITE

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posted by Filomena & Bill Price at 10:26 0 Comments



Saturday, 15 December 2007

BOULETTES


INGREDIENTS:

1-1 pound of round steak;
2-1 onion;parsley;
3-2 tablespoons of lemon juice;
4-2 tablespoons of butter;
5-salt;cayenne;pepper;
6-1 egg;some flour.

PREPARATION:

1-Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley.
2- Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of melted butter.
3- Season highly with salt, black pepper and a pinch of cayenne.
4-Mix with 1 egg and form into balls;
5-Roll in flour L
6-Fry in deep hot lard until brown.
7- Serve hot with tomato-sauce and spaghetti.

BOM APETITE

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posted by Filomena & Bill Price at 13:09 0 Comments



Friday, 14 December 2007

ITALIAN SUGAR CAKES


INGREDIENTS:

1-1-1/2 pounds of sugar;
2-1/2 pound butter;
3-4 egg yolks.
4-salt;nutmeg;
5-1/2 pound of flour;
6-4 ounces of currants;
7-2 ounces of chopped almonds;
8-1 tablespoom of citron and orange peel chopped fine.

PREPARATION:

1-Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4yolks of eggs, a pinch of salt and nutmeg.
2-Stir in 1/2 pound of flour,4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine.
3-Add the whites beatens tiff and bake in small well-buttered cake-tins until done;
4-Cover with a thin icing.

BOM APETITE

posted by Filomena & Bill Price at 12:39 0 Comments



Tuesday, 4 December 2007

POLISH STEWED TONGUE


INGREDIENTS:
1-1 tongue;
2-large spoom of butter;
3-nutmeg;cinnamon;1 onion;
4-juice of 1 lemon;
5-2 tablespoons of vinegar;
6-1 tablespoon of sugar;
7-1 tablespoon of flour;



PREPARATION:
1-Cook a fresh tongue until tender; skin it and slice it thin.
2- Put a large spoonful of butter in a saucepan; add a chopped onion; let it brown.
3-Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon.
4-Let boil with thejuice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of sugar.
5-Add the sliced tongue and simmer ten minutes. Serve hot or cold.
BOM APETITE

posted by Filomena & Bill Price at 09:13 0 Comments



Wednesday, 28 November 2007

VIENNA STEWED CARROTS

INGREDIENTS:

1-carrots;

2-1 table spoom of flour;

3-2 table spoons of butter;

4-2 tablespoons of vinegar-some sugar.

PREPARATION:


1-Peel some carrots and cut in small pieces.
2-Boil in salted water until tender; drain.
3-Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar.
4-Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper.
5- Simmer ten minutes and serve hot.

BOM APETITE

posted by Filomena & Bill Price at 12:57 0 Comments



Tuesday, 27 November 2007

ENGLISH STUFFED GOOSE


INGREDIENTS:
1-1 fat goose;
2-salt;pepper;
3-vinegar;
4-small apples;
5-flour;butter;
5-apples to serve.
PREPARATION:


1-Season a fat goose with salt and pepper, and rub well with vinegar.
2-Core small apples and fill the goose with the whole apples.
3- Put in the baking-pan, sprinkle with flour; pour over 1 cup of hot water;
4-Add a lump of butter and bake until done.
5- Baste often with the sauce in the pan.
6- Serve the goose with the whole apples.
BOM APETITE

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posted by Filomena & Bill Price at 13:13 0 Comments



Friday, 14 December 2007

POLISH ROAST MUTTON


INGREDIENTS:
1-1 leg of mutton;
2-salt;pepper;garlic;
3-2 celery roots;2 carrots;
4-3 gloves of garlic;tyme,pepper corns;
5-bay leaf;1 cup of vinegar;
6-1 pint of sour cream;

PREPARATION:

1-Season a leg of mutton with salt, pepper and a pinch of cloves.
2-Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns.
3-Pour over 1 cup of vinegar and 1 cup of hot water.
4-Dredge with flour and let bake in a hot oven.
5- Baste often with the sauce in the pan until nearly done;
6-Add 1 pint of sour cream and let bake until done.
7-Thicken with flour; boil up and pour over the roast.
8-Serve hot.
BOM APETITE

posted by Filomena & Bill Price at 12:20 0 Comments



Thursday, 13 December 2007

SPANISH FRICASSED SHRIMPS




INGREDIENTS:

1-2 tablespoons of butter;
2-1 onion (CHOPPED);
3-2 cups of tomatoes;
4-1 tablespoom of flour;
5-salt;pepper;parsley;
6-1 yolk egg;
7-Boiled rice;
PREPARATION:


1-Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes.
2- Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup of water; let boil;
3-Add 1 quart of shrimps, salt, pepper and parsley.
4-Let all cook twenty minutes. Stir in the yolk of an egg.
5-Remove from the fire.
6-Put some boiled rice on a platter; add the shrimps and pour over the sauce.
7-Serve very hot.
BOM APETITE

posted by Filomena & Bill Price at 09:52 0 Comments