world | 1 Sep 10:52 2014
world | 1 Sep 10:52 2014
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Famous Recipes - File - Recipe groups of Interest


Hi everyone. I have tons more recipe swap groups that are looking for new, ACTIVE group members. When I say
ACTIVE, I mean these groups have a posting requirement of 1 (one) recipe per month MUST be posted in EACH
GROUP by EACH GROUP MEMBER. I don't think that is too much to ask. If you feel that you can't contribute but
only want to lurk...these groups aren't really for you. If you would like to join and be active...please
do. We would love to have you.

http://groups.yahoo.com/group/Amazing_Asian_Cuisine/
http://groups.yahoo.com/group/appetizers_snacks_munchies/
http://groups.yahoo.com/group/Beef_its_what_for_dinner/
http://groups.yahoo.com/group/Breads_Muffins_and_More/
http://groups.yahoo.com/group/breakfasts_n_brunches_only/
http://groups.yahoo.com/group/Ciao_Italian_Food/
http://groups.yahoo.com/group/cookies_galore/
http://groups.yahoo.com/group/Cozy_CasserolesN1_Dish_Meals/
http://groups.yahoo.com/group/favorite_holiday_recipes/
http://groups.yahoo.com/group/favorite_tv_chefs/
http://groups.yahoo.com/group/Great_Mexican_Recipes/
http://groups.yahoo.com/group/Heartwarming_Soups_Stews_and_Chilis/
http://groups.yahoo.com/group/It_Tastes_Like_Chicken/
http://groups.yahoo.com/group/its_all_about_chocolate/
http://groups.yahoo.com/group/Just_Desserts_4_Everyone/
http://groups.yahoo.com/group/make_it_ground_beef_only/
http://groups.yahoo.com/group/Plentiful_Pasta-Rich_Rice-Glorious_GrainsRecipes/
http://groups.yahoo.com/group/Sandwiches_Burgers_Wraps/
http://groups.yahoo.com/group/sassy_saucesNmanly_marinadesNrighteous_rubs/
http://groups.yahoo.com/group/SideDishesNSaladsOnly/
http://groups.yahoo.com/group/this_little_piggy_went_2_market/	
http://groups.yahoo.com/group/Totally_Fish_and_Seafood_Recipes/

(Continue reading)

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Famous Recipes - Baked Crab Rangoon



 
Baked Crab Rangoon Recipe
 

 
Nothing beats the flavor of traditional Crab Rangoon. But, if you're not
comfortable with deep-frying, here is an easy to make alternative in which the
wonton wrappers and cream cheese are baked, and then the cream cheese is served
as a dip with the crunchy wonton chips.
 
Ingredients

  24 wonton wrappers
  Five-spice powder, as needed, optional
  Cream Cheese Dip:
  8 1/2 ounces crabmeat, drained if using canned meat, and flaked
  8 ounces cream cheese
  1 teaspoon chopped red onion
  1 - 2 green onions, diced
  1/2 teaspoon Lea and Perrins Worcestershire Sauce
  1/2 teaspoon soy sauce
  Freshly ground black pepper, to taste
 
Preparation

Preheat the oven to 350 degrees Fahrenheit.
Spray 2 baking sheets with non-stick spray.
Combine the cream cheese and crab meat mixture.
Stir in the remaining ingredients, mixing thoroughly.
Take a wonton wrapper and lightly dust it with the five-spice powder if using
(about 1/8 teaspoon).
Cut the wonton diagonally so that it forms 2 triangles.
Continue with the rest of the wrappers. (Cover the remaining wrappers with a
damp cloth so that they don't dry out).
Arrange the wonton wrappers on the baking sheets.
Place in the stove on the middle rack, and bake until they turn brown (5 to 6 minutes).
Remove and co ol.
Place the cream cheese in a medium sized baking dish.
Bake until the cream cheese is heated through and just starting to bubble (18 to 20 minutes).
Remove and serve immediately with the wonton chips for dipping.
If desired, also serve hot mustard and/or sweet and sour sauce.

Joseph Mooney


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Posted by: Joseph Mooney <jamconsin-/E1597aS9LQAvxtiuMwx3w@public.gmane.org>


http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/





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Famous Recipes - Lemon Creme Brulee



 Lemon Creme Brulee.                         
               
Bright lemon zest and smooth, rich cream are a match made in culinary heaven in this lemon creme brulee recipe. The subtle, perfumed hint of citrus adds a luscious dimension of flavor to an already delectable dessert. Find the freshest strawberries or raspberries at your market for a beautiful edible garnish. 
Ingredients
  • 1 1/2 cups heavy cream
  • 1/2 cup half and half (light cream)
  • 1 tablespoon fresh lemon zest
  • 8 egg yolks
  • 1/3 cup plus 1/4 cup granulated sugar, divided
  • 1/2 teaspoon vanilla extract
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Infuse: 10 minutes
  • Total Time: 75 minutes
  • Yield: 6 servings
Preparation
Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
In a medium saucepan set over medium heat, bring the heavy cream, half and half, and lemon zest just to a boil, and then remove it from the heat. Allow it to cool on the countertop for 10 minutes. Pour the lemon-infused cream through a fine-mesh sieve into a clean bowl and set it aside for a moment. Rinse the sieve for later use and discard the used citrus zest.
Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the lemon cream, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.
Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.
This lemon infused crème brulee recipe makes 6 servings. 

Joseph Mooney


__._,_.___
Posted by: Joseph Mooney <jamconsin-/E1597aS9LQAvxtiuMwx3w@public.gmane.org>


http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/





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Famous Recipes - German Chocolate Upside Down Cake



 

German Chocolate Upside Down Cake

           
 
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Ingredients

Original recipe makes 1 - 9x13 inch cake                   
Makes servings USMetricAdjust Recipe (Help)
  • 1 1/4 cups water
  • 1/4 cup butter
  • 1 cup packe d brown sugar
  • 1 cup flaked coconut
  • 2 cups miniature marshmallows
  • 1 cup chopped walnuts
  •  
  • 4 (1 ounce) squares German sweet chocolate
  • 1/2 cup water
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 eggs 

       
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
  2. In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
  3. For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
  4. In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
  5. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.
Joseph Mooney


__._,_.___
Posted by: Joseph Mooney <jamconsin-/E1597aS9LQAvxtiuMwx3w@public.gmane.org>


http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/





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Famous Recipes - Livornese-Style Salt Cod (BaccalĂ  alla livornese)



 

Livornese-Style Salt Cod (Baccalà alla livornese)

 
Baccalà alla livornese

Baccalà, or salt cod -- codfish preserved by salting and then drying -- was long a major export product of the North Atlantic region, and a staple food for many in the days before refrigeration, eventually finding its way into many different cuisines throughout the world, particularly in the Mediterranean. 

You can find countless, vastly differing recipes for preparing baccalà throughout Italy, and even within regions, but in Tuscany the the most classic baccalà preparation is this one, from the coastal town of Livorno.

Pasta Sauce Variation:
By doubling the amount of tomatoes in the recipe and crumbling the fried baccalà into the tomato sauce instead of adding it in whole pieces, you can make a wonderful (and easy) pasta sauce that can be served over spaghetti, vermicelli, or other similar long, thin pastas. 

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: about 6 servings

Ingredients:

  • 4 cloves garlic, peeled and minced
  • Olive oil
  • 1 onion, peeled and thinly sliced
  • 1/2 teaspoon dried red chili pepper flakes
  • 5-6 ripe tomatoes, washed and diced (or one 14-ounce can of diced tomatoes, drained)
  • Fine sea salt, to taste
  • 1 1/2 lbs boneless salt cod, soaked well to remove salt, with several changings of the soaking water
  • Flour, as needed for dredging
  • Vegetable oil (such as canola) for frying
  • 3 tablespoons chopped fresh parsley

Preparation:

For the sauce:
In a medium, heavy-bottomed saucepan over medium heat, heat the garlic in 4-5 tablespoons of olive oil until just golden, about 1 minute. Add the onion and chili pepper flakes and continue to saute until onions are softened, about 5 minutes. Add chopped tomatoes, salt to taste, lower the heat to low and let simmer, covered, for 15-20 minutes.
For the baccalà:
Rinse and pat dry the baccalà (using a paper towel) and cut it into 6 to 8 serving-sized pieces. Lightly dredge each piece in flour, shaking off any excess. Heat enough vegetable oil to cover the bottom of a heavy-bottomed skillet over medium-high heat, then fry the flour-coated pieces of baccalà on both sides until golden, then remove and let drain on a paper towel-lined plate.
Putting it all together:
Add the fried baccalà to the tomato sauce, covering each piece with sauce, and let simmer for about 10 minutes. Serve hot, sprinkling each serving with parsley. [An Italian would probably be horrified if you chose to sprinkle cheese over the finished dish (seafood and cheese are generally not considered good culinary companions in Italy), but I won't tell if do!] 
Joseph Mooney


__._,_.___
Posted by: Joseph Mooney <jamconsin-/E1597aS9LQAvxtiuMwx3w@public.gmane.org>


http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/





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Famous Recipes - German Meatballs and Gravy



 
 






German Meatballs and Gravy

TOTAL TIME: Prep: 30 min. Cook: 35 min.
YIELD: 8

Ingredients

  • 1 Eggland's Best Egg
  • 3-1/2 cups milk, divided
  •   1/2 teaspoon Worcestershire sauce
  • 1 cup finely shredded uncooked peeled potatoes
  • 2 tablespoons finely chopped onion
  •   2 teaspoons salt
  •   1/2 teaspoon ground nutmeg
  •   1/4 teaspoon ground ginger
  •   1/4 teaspoon ground allspice
  •   1/8 teaspoon pepper
  • 2 pounds ground beef
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • Hot mashed potatoes, optional

Directions

  1. In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls.
  2. In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm.
  3. Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired. Yield: 8 servings.                                   

~~~~~
 

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Posted by: Joseph Mooney <jamconsin-/E1597aS9LQAvxtiuMwx3w@public.gmane.org>


http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/





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Famous Recipes - Russian Cabbage Soup



 






Russian Cabbage Soup
For the beef broth:
4 lbs. beef shank, cut into 2-inch-thick rounds, or 4 lbs. beef brisket
1 large onion, halved
2 carrots
1 stalk celery
1 bouquet garni
For the soup:
12 dried porcini mushrooms, soaked in 1 C. water for 1 hour
4 T. butter
1 large onion, finely chopped
1 turnip, peeled and cut into 1/2-inch dice
3 medium carrots, halved lengthwise and chopped
3 cloves garlic, peeled
1 small head cabbage, preferably Savoy
2 C. (1 pound) sauerkraut, rinsed
salt and freshly ground black pepper to taste
sour cream
chopped fresh dill

For the broth: In a 4-quart pot combine the beef, onion, carrots, celery and bouquet garni. Add enough cold water to cover the beef and vegetables by about 1 inch. Bring the mixture to a simmer. Using a ladle, skim off any froth and fat that float to the surface. Simmer, uncovered, for 2 to 3 hours, until the meat is completely tender, so that a knife inserted into the meat offers no resistance. Strain the mixture, reserving the cooked beef and broth and discarding the vegetables and the bouquet garni. Set the beef aside to cool slightly. Cut the cooked meat into 1-inch cubes. If you used shanks, discard the bones.
For the soup: Drain the mushrooms, reserving the soaking liquid. If the mushrooms seem gritty or dirty, rinse them quickly under cold water. If the soaking water contains grit or sand, strain it through a fine-mesh strainer. Coarsely chop the mushrooms.
In a 4-quart pot over medium heat, melt the butter. Add the mushrooms, onion, turnip, carrots and garlic and cook, stirring occasionally, until the onions start to turn translucent, about 10 minutes. Add the strained beef broth and the mushroom-soaking liquid and bring the mixture to a simmer.
Meanwhile, shred the cabbage by first cutting it into quarters vertically through the core and trimming and discarding the white core from the center of each quarter. Finely slice the quartered cabbage. You should end up with about 4 cups chopped cabbage.
Add the cabbage to the soup and simmer gently for 10 minutes. Add the sauerkraut and reserved beef and simmer for 15 minutes. Season with salt and pepper to taste.
Dollop each bowl of soup with sour cream and sprinkle with fresh dill or pass the sour cream and dill at the table.
 
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Posted by: Joseph Mooney <jamconsin-/E1597aS9LQAvxtiuMwx3w@public.gmane.org>


http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/





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world | 1 Aug 12:44 2014
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Famous Recipes - File - Other groups of Interest


All my groups but one welcome Lurkers as I require in my All Burgers N Poultry Recipes group that you  post at
least one recipe per month .. All the rest of my groups I own welcome Lurkers! I also moderate and co ow with
some awesome friends come on and join one or all today!!

http://groups.yahoo.com/group/AllAmusementThemeParkRecipes/

http://groups.yahoo.com/group/AllAppetizers-FingerFoods-SnackRecipes/

http://groups.yahoo.com/group/AllAuthenticMexicanRecipes/

http://groups.yahoo.com/group/AllBakeryPastries-PiesCakes-N-Recipes/

http://groups.yahoo.com/group/AllBakingRackRecipes/

http://groups.yahoo.com/group/AllBreakfastRecipes/

http://groups.yahoo.com/group/AllBurgers_N_PoultyRecipes/

http://groups.yahoo.com/group/AllCastIronDutchOvenRecipesExchange/

http://groups.yahoo.com/group/AllClassic-N-RetroOldTymeRecipes/

http://groups.yahoo.com/group/AllCopyCatRestaurantRecipesExchange/

http://groups.yahoo.com/group/AllDessertRecipes/

http://groups.yahoo.com/group/AllFoodnetwork-N-CookingChannelAndTVRecipeShows/

http://groups.yahoo.com/group/AllIngredients10_OrLess/

http://groups.yahoo.com/group/AllOneDishRecipes/

http://groups.yahoo.com/group/AllSeafoodDelicaciesRecipes/

http://groups.yahoo.com/group/AllSideDishRecipes/

http://groups.yahoo.com/group/AllSummer_RecipesExchange/

http://groups.yahoo.com/group/AmishPennsylvaniaDutchNorwegianGerman-Recipes/

http://groups.yahoo.com/group/Asian-N-OrientalCuisine/

http://groups.yahoo.com/group/Autumn_Fall_Halloween_Thanksgiving/

http://groups.yahoo.com/group/BackOf_TheBoxRecipes/

http://groups.yahoo.com/group/CanningPerserving-N-FreezingRecipes/

http://groups.yahoo.com/group/CookingWithSpices_N_WineRecipes/

http://groups.yahoo.com/group/CountryCooking_N_Home/

http://groups.yahoo.com/group/DinerMoms/

http://groups.yahoo.com/group/DinersDriveIns-Delis-CafesRecipes/

http://groups.yahoo.com/group/GiadaDeLaurentissRecipes/

http://groups.yahoo.com/group/Holiday-Inn-Kitchens/

http://groups.yahoo.com/group/Italian-N-SicilianAuthenticRecipes/

http://groups.yahoo.com/group/MichaelChiarellos-N-NapaStyleRecipes/

http://groups.yahoo.com/group/PillsburyBettyCrocker-N-MagazinesCookbooksRecipes/

http://groups.yahoo.com/group/The_CandyShop/

http://groups.yahoo.com/group/VegetarianFruitRecipes/

http://groups.yahoo.com/group/The_RealityRemix_Forum/

========================================

Groups I moderate in and Co Own with awesome friends

http://groups.yahoo.com/group/a-little-bit-of_everything/

http://groups.yahoo.com/group/AllCasserolesOnly

http://groups.yahoo.com/group/AllRecipesOnly/

http://groups.yahoo.com/group/Better-Homes-N-Gardens/

http://groups.yahoo.com/group/cooking-with-emeril/

http://groups.yahoo.com/group/eleanorskitchen/

http://groups.yahoo.com/group/EverydayWithRachael-Ray/

http://groups.yahoo.com/group/Food-Network-Magazine/

http://groups.yahoo.com/group/GiftsInJars/

http://groups.yahoo.com/group/Gourmet_Desserts/

http://groups.yahoo.com/group/Healthier-Recipes/

http://groups.yahoo.com/group/Holiday-Ideas/

http://groups.yahoo.com/group/Holiday_Inn_Kitchens/

http://tv.groups.yahoo.com/group/Home-With-the-Neelys/

http://groups.yahoo.com/group/Magazine-nCookbookRecipes/

http://groups.yahoo.com/group/Make-Ahead-Recipes/

http://groups.yahoo.com/group/Momsmenuplan/

http://groups.yahoo.com/group/Name-BrandRecipes/

http://groups.yahoo.com/group/Old-Fashioned-Recipes/

http://groups.yahoo.com/group/Potluck-n-PicnicRecipes/

http://groups.yahoo.com/group/Recipe-Addicts/

http://groups.yahoo.com/group/Simply-Spicy/

http://groups.yahoo.com/group/Taste-of-Home-Magazines/

http://groups.yahoo.com/group/Theme-Park-Recipes/

http://groups.yahoo.com/group/world-famous-recipes/

------------------------------------

------------------------------------

http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/

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Famous Recipes - Caprese Garlic Bread - TNT



Caprese Garlic Bread
by Two Peas on June 14, 2013

Yield: Serves 8

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat!

1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.

3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.

4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

http://www.twopeasandtheirpod.com/caprese-garlic-bread/

~Tamara~

https://groups.yahoo.com/neo/groups/Tamaras-Recipes/
Moderator posting only...all recipes sent here


__._,_.___
Posted by: "~Tamara~" <lilac.blossom88-Re5JQEeQqe8AvxtiuMwx3w@public.gmane.org>


http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/





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Famous Recipes - Fresh Meyer lemonade cake



Fresh Meyer lemonade cake

Inspired by Better Homes and Gardens
Serves 12

    1/3 cup organic unsalted butter, softened
    3 whole organic eggs
    2-1/2 cups cake flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    1/3 cup white organic sugar
    2 large Meyer lemons, juiced and zested
    1 teaspoon pure vanilla extract
    1-1/4 cups buttermilk or sour milk
    4-5 drops yellow food coloring (optional)
    2 cups store-bought fluffy white frosting
    Fresh lemon slices, as garnish

    Preheat the oven to 350 degrees F. Grease a large 13 x 9-inch baking pan, and set it aside.
    In a large bowl, combine the softened butter, eggs and sugar. With a hand mixer, beat on high until the mixture is smooth.
    Add in the lemon juice, zest, buttermilk, vanilla and food coloring. Mix well until the food coloring is blended into the batter.
    To a separate bowl, add the flour, baking powder, baking soda and salt, and mix well.
    Combine the wet ingredients with the dry ingredients, and mix very well until the batter is nice and smooth with no clumps.
    Pour the cake batter into the greased pan, and bake for 35 minutes or until the center is completely baked.
    Remove the cake from the oven, and allow it to cool completely before frosting.
    Once the cake is cool, spread the frosting over the top, garnish with fresh lemon slices, and serve.

~Tamara~

https://groups.yahoo.com/neo/groups/Tamaras-Recipes/
Moderator posting only...all recipes sent here


__._,_.___
Posted by: "~Tamara~" <lilac.blossom88-Re5JQEeQqe8AvxtiuMwx3w@public.gmane.org>


http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/





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Gmane