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RECIPE 33: Teriyaki Meatballs

Teriyaki Meatballs

                      -= Exported from BigOven =-

                          Teriyaki Meatballs

My mother made these in the 1960’s and my wife got the recipe from her. We have them at least a couple times a year.

Recipe By:
Serving Size: 6
Cuisine: Asian
Main Ingredient: Ground Beef
Categories: Bake, Main Dish, Hors dOeuvres, Appetizers

-= Ingredients =-
~~ — Meatballs — ~~
1/4 cup Soy sauce
3 tablespoons Sugar
1/2 teaspoon Garlic salt
1/4 cup Water
1 teaspoon Minced onion
1/2 teaspoon Ginger
1 pound Ground beef
2 cups Bread crumbs
~~ — Sauce — ~~
1 cup Brown sugar
1 1/2 cups Water
1/4 teaspoon Ginger
16 ounces Catsup
1/3 cup Vinegar
Salt & pepper ; to taste
2 tablespoons Soy sauce

-= Instructions =-
Preheat the oven to 300.

SAUCE:
Mix ingredients for sauce and set aside.

MEATBALLS:
Mix all ingredients except beef and crumbs.  Let sit for 10 minutes.

Place the beef in a large bowl and make a well in the center.   Put the crumbs in the well and pour Soya mixture over crumbs. Blend beef and crumb mixture.  

Shape into balls and  brown in oil.

Place the browned meatballs in an oven safe baking dish pour the sauce over them and bake at 300 for one hour
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 158452 **
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RECIPE 32: Two Ingredient Beer Bread

                      -= Exported from BigOven =-

                      Two Ingredient Beer Bread

This is the simplest bread you can imagine. The loaves look rather rustic, but they’re delicious, especially hot and with a smear of butter. Only two ingredients — and no kneading! You can try different beers for different flavors. We like it made with Budweiser.

Recipe By:
Serving Size: 1
Cuisine: American
Main Ingredient: Bread
Categories: Easy, Bread

-= Ingredients =-
2 2/3 cups Self-Rising Flour
12 ounces Beer

-= Instructions =-
Preheat oven to 375. Grease a loaf pan.

Combine the flour and beer in a large bowl until flour is completely moistened. Pour into greased loaf pan.

Bake at 375 degrees F for 50 to 55 minutes or until top is lightly browned.

Cool in pan five minutes before removing to cool completely.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161321 **
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RECIPE 31: Tres Leches 'Three Milks' Cake

                      -= Exported from BigOven =-

                    Tres Leches ‘Three Milks’ Cake

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Easy, Cake, Desserts

-= Ingredients =-
Cake
5 ea Eggs ; Separated
1 cup Sugar
1 cup Self-Rising Flour
1 teaspoon Vanilla Extract
Syrup
1 ea 14 ounce Sweetened Condensed Milk
1 ea 12 ounce Evaporated Milk
1 cup Milk
1 tablespoon Vanilla Extract
Meringue Frosting
3 ea Egg Whites
1 cup Sugar
1 teaspoon Vanilla Extract
Garnish
to taste Fresh Mint Sprigs ; Optional
1/2 pint Strawberries ; Halved
1/2 pint Strawberries ; Hulled Sliced

-= Instructions =-
CAKE:
1. Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F.

2. Separate 5 eggs, and beat the egg whites in a large mixing bowl. Slowly add 1 cup sugar to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.

SYRUP:
3. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake until the cake can absorb no more syrup. Usually, you’ll have a bit more than half of the syrup remaining.

MERINGUE FROSTING:
4. Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form.  Stir in 1 teaspoon vanilla. Frost the cake.

5. Refrigerate cake before serving.

6. Garnish with halved berries and mint, if desired. Serve with sliced berries.

7. Serve cold.

NOTES : It is a delicious cake with a special syrup on it, and a meringue frosting.  This cake requires refrigeration, and is served cold.
** This recipe can be pasted into BigOven without retyping.     **
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Dinner at Victoria & Albert's, July 13, 2007

Victoria & Albert’sOn Friday, July 13, 2007, I dined at Victoria & Albert’s in Disney’s Grand Floridian Hotel in Orlando Florida.

Victoria & Albert’s is an elite, intimate and elegant eatery recognized by the nation’s top food critics. This very-special-occasion romantic Victorian retreat offers nightly harpists, lavish décor, personalized menus and a long-stem rose for each lady. An exceptional prix fixe menu paired with world-class wines is prepared daily. Luxury ingredients and sheer artistry make any meal here a memory to cherish.

After nearly an hour’s worth of travel via Disney cartage (trams, buses, and monorails (oh my!)) in sweltering heat and humidity from my resort, I arrived at the stunningly-beautiful Grand Floridian Hotel about 15 minutes before my reservation, so I refreshed myself in the beautiful, cool, and comfortable lobby and let the worries of my journey ease before heading up to the second floor and the discreet entrance of the restaurant.

Continue reading Dinner at Victoria & Albert's, July 13, 2007