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Question posted by: Mary Ann on June 07, 2010 Question: Hi: I have been looking for years for a recipe my aunt used to make. It was called Rhubarb Ice Cream Cake. It was not like an ice cream cake. It was actually like a regular cake but I am guessing ice cream was one of the ingredients. My aunt died in the 80's and I have been searching since then! Can you help? Answer: Hi Mary Ann. I've had to do a lot of research on this one but I think I have a recipe for you: 1 1/4 cups milk 1 tsp. vanilla extract 2 large eggs 1/2 cup solid vegetable shortening 2 cups all purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 1/2 cups sugar divided 3 cups diced rhubarb 2 cups melted vanilla ice cream or heavy whipping cream Preheat the oven to 350 degrees. Grease and flour the inside of a 9x13 inch baking pan. Combine the milk, vanilla, eggs and shortening in a large bowl and beat until well combined. Stir together the flour, baking powder, salt and 1 1/2 cups sugar. Gradually add the flour mixture to the batter and beat until well blended. Spread the batter evenly in the prepared pan. Sprinkle the rhubarb over the batter. Sprinkle the remaining 1 cup sugar over the rhubarb. Pour the melted ice cream or cream over the top of the cake. Bake about 40 minutes until the cake is set(a custard will form on the bottom as it bakes). Serve the cake warm. If this isn't what you're looking for please let me know and I'll continue trying to find the recipe. Question posted by: cyndee on October 01, 2009 Question: how do you make the chinese noodles. Answer: Hi. There's a lot of different types of Chinese noodles. Please let me know what type you're interested in and I will be happy to provide recipes. Thanks. Question posted by: ryan on March 11, 2009 Question: how long do i cook cajun catfish for? Answer: Depending on the recipe you're using and based on a catfish fillet weighing about 6 ounces: frying will take about 3 to 4 minutes per side, grilling about 6 to 8 minutes per side, baking about 6 to 8 minutes per side and broiling about 3 to 4 minutes per side when cooked about 4 inches from the heat source. Hope this helps. Question posted by: sheila on September 16, 2008 Question: how can i make make bowls or cups from puff pastry from puff pastry sheets. thank you Answer: Puff pastry is a classic French dough made with flour, eggs and water into which cold butter is rolled. The dough is folded and rolled many times to form layers of dough and butter. When the puff pastry is baked the moisture in the butter causes the dough to rise and form flaky layers. There are several ways to form bowls from puff pastry depending on how you plan to serve it. The easiest way is to cut a sheet of puff pastry to the desired size and shape and place it on a sheet pan. Brush the top of the pastry with a mixture of 1 egg whisked together with 1 tbsp. water. Bake the puff pastry at 400 degrees for about 8 minutes until the pastry is puffed and browned. Remove the baked pastry from the oven and let cool completely. Then just scoop out the pastry from the middle and fill as desired. You can also roll out puff pastry and use it to line the inside of a tart pan. Prick the bottom of the pastry all over with a fork and bake about 5 minutes at 400 degrees until set. This will produce a flat tart shell which may be filled and baked as you desire. A third option is to cut and bake the puff pastry in the same manner as vol-au-vent shells. Cut a sheet of puff pastry to the desired size and shape and place on a sheet pan. Cut another piece of pastry to the same dimensions as the 1st piece. Cut out the center of the 2nd piece of pastry leaving a margin of dough all around. Brush edges of the 1st piece of pastry with the egg wash described above. Place the second piece of pastry on top of the 1st. Brush the egg wash all over the second piece of pastry. Bake the poff pastry about 5 to 8 minutes at 400 degrees until the pastry is puffed and browned. Cool pastry completely before filling. Store any unfilled pastry in an airtight container in a cool place as puff pastry will soak up any moisture in the air and become soggy. To recrisp puff pastry, bake about 5 minutes in a 400 degree oven. Thanks for the question, I hope this information helps. Question posted by: Neni Fitriani on September 04, 2008 Question: I want to have recipe of corddog. Could you inform me ?. Answer: Corn dog's are one of America's favorite foods. Developed in the 1930's, a corn dog is a hot dog on a stick coated in a cornbread batter and deep fried in hot oil. Here is a basic corn dog recipe: 1 cup all purpose flour 1 cup yellow cornmeal 1 tbsp. sugar 3 tsp. baking powder 1 tsp. salt 1 1/2 tsp. chili powder 2 large eggs 1 cup milk 1/4 cup vegetable oil shortening or vegetable oil for frying 1 pound boiled hot dogs Stir together flour, cornmeal, sugar, baking powder, salt and chili powder in a medium bowl. Whisk together eggs, milk and 1/4 cup oil in a small bowl. Stir the egg mixture into the flour to form a thick batter. Meanwhile, place oil or shortening in a fryer or large, deep skillet and heat to 360 degrees. Insert a popsicle stick or wooden skewer into 1 end of each hot dog. Working in batches, dip each hot dog in the batter to coat. Fry corn dogs about 3 to 5 minutes until golden brown. Drain corn dogs on paper towels and serve. You can also make brat dogs by substituting boiled bratwurst for the hot dogs. For a cheese corn dog, wrap a slice of cheese around each hot dog and press edges together before dipping the hot dog into the batter and frying. Thanks for your question. Question posted by: Susan on August 20, 2008 Question: Looking for recipe for Broasted chicken. Also, still looking for Golden Corrals cajun potato salad.Many thanks to anyone who can help. Answer: Hi Susan. Here's a response to your question regarding broasted chicken. Broasting chicken is a cooking method where the chicken is fried under pressure. First the chicken is marinated in a brine solution then it's coated with a batter. Finally the chicken is fried in a pressure cooker like device. This process limits the absorption of frying oil into the meat, intensifies flavor and gives chicken a golden crisp coating. Here is a basic broaster chicken recipe: 2 to 3 pound fryer chicken, cut into pieces 5 cups water, divided 1 cup seasoned dry frying mix 1/2 cup cornstarch 2 tsp. baking powder 1 tbsp. Cajun seasoning canola oil for frying Stir together 4 cups water and salt in a large bowl. Add the chicken pieces and turn to coat. Place a weight on top of the chicken to keep it submerged. Let chicken stand at least 1 hour. Fill a pressure cooker with canola oil to 2 inches in depth. Preheat the cooker to 375 degrees. Remove the chicken from the brine solution and pat dry. Whisk together the fry mix, cornstarch, baking powder, Cajun seasoning and 1 cup water to form a smooth, thin batter. Dip the chicken pieces in the batter to coat then fry 2 minutes. Tighten the lid onto the pressure cooker and cook chicken an additional 10 to 12 minutes until cooked through. Transfer the chicken to a rack set over paper towels. Let chicken drain 20 minutes before serving. We have been trying to find the Golden Corral Cajun potato salad recipe without luck. We will post a request in the newsletter in hopes that one of our members can help. Thanks for your questions. Question posted by: Adam on March 10, 2008 Question: Didn't see any recipes for preparing prime rib. Whatcha got up your sleeve? Answer: Thanks for the question. Prime rib or standing rib roast is one of my favorites to serve during holidays and special occasions. It's so easy to cook and always impressive when sliced at the table. Here's a couple of my favorite recipes and I'll add more during this coming Eastr week. Prime Rib with Easy Currant Gravy Prime Rib: 4 pounds beef ribeye or standing rib roast 2 cloves garlic, peeled and minced 1 tsp. salt 1 tsp. cracked black pepper 1 tsp. crumbled dried thyme Sauce: 1 1/2 tsp. ground dry mustard 1 tsp. water 12 ounce jar beef gravy 1/4 cup currant jelly For Prime Rib: Preheat oven to 350 degrees. Place the roast, fat side up, on a rack in a shallow roasting pan. Stir together garlic, salt, cracked pepper and thyme in a small bowl. Press the spice mixture evenly into the roast. Cook roast to 135 degrees, about 18 to 22 minutes per pound for medium rare. Transfer roast to a cutting board and tent with foil. For Sauce: Combine mustard, water, gravy and currant jelly in a small saucepan. Cook 5 minutes over medium low heat until bubbly, stirring frequently. Slice prime rib and serve with sauce. Serves 6 to 8. Pistachio Crusted Prime Rib with Mushroom Wine Sauce Prime Rib: 6 to 8 pound beef ribeye or standing rib roast 1/2 cup shelled, finely chopped pistachios 1/4 cup crushed coriander seeds 2 tbsp. minced fresh thyme 2 tbsp. olive oil 1 tsp. cracked black pepper Sauce: 2 tbsp. olive oil 4 ounces sliced fresh mushrooms 1/4 cup peeled, minced shallot 1 cup beef broth, divided 1 cup cabernet sauvignon 1 tbsp. cornstarch 1/8 tsp. pepper 1 tsp. minced fresh thyme 1/8 tsp. salt For Prime Rib: Preheat oven to 350 degrees. Place the roast on a rack in a shallow roasting pan. Stir together pistachios, coriander, thyme, olive oil and cracked pepper in a small bowl. Rub the pistachio mixture all over the roast. Cook roast to 135 degrees, about 2 1/4 to 2 1/2 hours for medium rare. Transfer roast to a cutting board and tent with foil. For Sauce: Heat oil in a large skillet over medium heat. Add mushrooms and shallots and cook 5 to 10 minutes until softened, stirring frequently. Transfer the mushroom mixture to a bowl. Add 3/4 cup broth and wine to the skillet. Boil until reduced to 1 cup. Stir together remaining 1/4 cup broth and cornstarch in a small bowl until smooth. Whisk the cornstarch mixture into the skillet. Boil 1 minute, stirring frequently, until sauce is thickened. Stir in thyme, mushrooms and salt. Slice prime rib and serve with sauce. Serves 8 to 10. |
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