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Archive for October, 2009
Velvet Ice Cream
Heat the milk to scalding.
Mix the sugar with the cornstarch and egg yolks.
Gradually add the scalded milk and cook until the mixture begins to thicken, stirring constantly.
Remove from stove, add salt and flavoring, and set aside to cool.
Fold egg whites and whipped cream into the cooled custard and freeze.
Venison Kabobs
Mix juice, oil & spices.
Marinate the venison kabobs overnight or at least 4 hours in the refrigerator.
Thread the kabob on skewers.
Alternate skewered meat with mushrooms, onions, & green peppers.
Grill over hot fire for several minutes.
Do not overcook.
While cooking, baste meat & vegetables several times with leftover marinade.
Serve on a warmed platter.
Velveeta Classic Nacho Dip
Saute onions in margarine; reduce heat to low.
Add remaining ingredients; stir unti process cheese spread is melted.
Serve hot with tortilla chips or vegetable dippers, if desired.
Veggie-Patch Pizza
* tortilla shells, slightly brown and crispy, put under boiler 10 sec or so.
** artichokes, marinated olive oil, lemon juice, pinch-salt and pepper, 1 tsp.
Vinegar.
Layer tortillas with cheeses grated.
Then add tomatoes, green peppers, spinach, onion and artichokes.
Top with cheese.
Put under broiler for 5-10 minutes or until top layer of cheese is golden brown.
Venice Style Vegan Lasagna
Tomato sauce: prepare vegetables as indicated in the ingredient list & set aside.
Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened.
Add the herbs & continue to saute stirring occasionally for a few minutes longer.
Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally.
Set aside, once coked.
The other sauce:.
Heat oil, stir in the flour & cook for about 30 seconds.
Remove from the heat & slowly beat in the milk, ensuring that no lumps form.
Return to the heat & cook, stirring over medium heat, until the sauce has thickened.
Season with salt, pepper & nutmeg.
Set aside.
To assemble: if using dried pasta, it is advisable to cook it first.
If using fresh pasta, just sprinkle with a few drops of water before baking.
Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with 1/4 of pasta, let the sheets rise up the sides of the pan.
Top with half with the other sauce & half the peas.
Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta.
Add the remaining the other sauce & peas.
Top with the rest of the tomato sauce.
Drizzle with olive oil & sprinkle with thyme.
Bake in a pre-heated oven at 400f for 45 minutes, until bubbling hot.
Serve with home-made garlic bread & a green salad.
* if using fresh peas, blanch before adding them to the lasagna layers.
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Posted by chef on October 31st, 2009 under Uncategorized | Comment now »Venison Chili Cheese Fries
Preheat The Fryer.
In a large saucepan, heat the vegetable oil.
When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt.
Season with salt and cayenne.
Stir in the venison, chili powder, cumin, crushed red pepper, and oregano.
Brown the meat for 5 to 6 minutes.
Stir in the garlic, tomatoes, tomato paste, and 2 1/2 cups beef stock.
Bring the liquid up to a boil and reduce to a simmer.
Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the venison is tender.
Skim off the fat occasionally.
Mix the masa and remaining stock together.
Slowly stir in the masa slurry and continue to cook for 30 minutes.
Reseason with salt and cayenne.
Fry the shoestring potatoes in batches until golden-brown, about 3 to 4 minutes.
Remove the shoestrings from the oil and drain on a paper-lined plate.
Season the fries with salt and pepper.
Cover the bottom of a large, glass rectangular pan with the shoestrings.
Sprinkle 3 cups of the two cheeses over the fries.
Place the fries in the oven and cook for 3 to 4 minutes, just until the cheese melts.
Remove the pan from the oven and spoon the chili over the top of the fries.
Garnish with the remaining cheese, sour cream and jalapenos.
Venison Roast 2
With sharp knife, punch holes in roast; stuff with small pieces of bacon and garlic.
Marinate overnight in italian salad dressing.
The next day, place roast in foil lined pan and cook in 350 degree oven until tender.
Velvet Hammer
Fill a mixing glass with ice.
Add cream, white creme de cacao, and triple sec.
Shake and strain into chilled cocktail glass.
Venison Jerky
Freeze venison until firm and solid enough to slice easily.
Curinto 1/8-inch slices witha a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide.
Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan.
Marinate overnight in refrigerator.
Drain well.
Dehydrator: cover trays with strips without overlapping.
Dry 4 hours at 140 fahrenheit turn strips and rotate trays.
Dry another 6 to 8 hours.
Well-dried jekry should be dark and fibrous looking and brittle enough to splinter when bent in two.
Sun: drying meat or venison jerky is not recommended in most climates.
Oven: lay strips of marinated meat in rows over trays being careful not to overlap strips.
Dry at 110 fahrenheit until strips will splinter on the edges when bent in two, 18 to 24 hours.
Veggie-Lo-Mein
Stir fry all veggies except mushrooms together.
Stir-fry the mushrooms separately.
Cook linguine according to directions on box.
In a cup, mix soy sauce, sherry, cornstarch, bullion, and 1/2 cup of water.
Set aside while cooking other ingredients.
Add this mixture to the veggies except mushrooms in the skillet and heat to boiling.
Add linguine and mushrooms, and heat through.
Sprinkle with peanuts.
Velveeta Cheese Potatoes
Combine potatoes, onions and bread pieces into large casserole dish.
Salt and pepper to taste.
Melt margarine and cheese together.
Pour over mixture.
Bake at 350 degrees, 45 minutes or until bubbly, hot, and brown.
Venison Chili 2
Heat oil in large stockpot over medium heat and add venison, pork,garlic, and onion.
Cook 15 minutes.
Add chili purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more.
Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chili powder; cook 5 minutes more.
Add masa harina and beef stock.
Bring to a boil over medium-high heat, then reduce heat and simmer 45 minutes.
Add cowboy beans and simmer 5 more minutes.
Taste and adjust seasonings.
Garnish each serving with chopped cilantro.
Chile-heads archives.
Velvet Fudge Souffle
Extend height of 1-quart souffle dish 3 inches above dish with band of double thickness aluminum foil; secure ends of foil by folding together, taping or fastening with paper clips.
mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan.
Beat egg yolks slightly; stir yolks and chocolate chips into gelatin mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
chill pan in bowl of ice and water or refrigerator, stirring occasionally, just until mixture mounds slightly when dropped from a spoon, 20 or 30 minutes.
Mixture should be slightly thicker than unbeaten egg whites.
If mixture becomes too thick, place pan in bowl of hot water, stirring constantly, until mixture is of proper consistency.
beat egg whites until foamy in large mixer bowl.
Egg whites should be at room temperature when beaten for best volume.
Gradually beat in 1/2 cup sugar; beat until stiff and glossy.
Do not underbeat.
Fold thickened gelatin mixture into meringue.
beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold into meringue mixture.
Carefully turn into souffle dish.
Refrigerate until set, about 8 hours.
just before serving, run knife around inside of foil band and remove band.
Garnish souffle with sweetened whipped cream.
Venezuelan Spiced Hot Chocolate
Combine milk with spices and sugar in large heavy saucepan.
Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges scalding.
Lower heat and cook 10 minutes.
Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot.
Heat gently, then add chocolate and rum.
Whisk briskly 5 minutes over low flame until chocolate is completely melted.
Velveeta Cheese Fudge
Stir sugar and cocoa until cocoa is mixed well.
Then, melt together oleo and velveeta on low heat, stirring constantly: when melted, add 1 cup of chopped pecans or more.
Pour into sugar-cocoa mixture and stir, stir, stir.
Pour into pans sprayed with pam and press to edge of pan.
Will make 2 cookie sheet pans full or you can half the above mixtures if you want lesser a amount.
Venison In Crockpot
Rub roast with sage and pepper.
In order and do not stir, place these ingredients in crock pot.
Roast, sprinkle with red pepper, onion soup mix, worchestire sauce, and sherry.
Layer bacon over meat and spread on the cream of mushroom soup.
Let cook on medium for 6 - 8 hours.
I serve over rice.
This is to die for!
I have made it with a pork roast, but substituted the amount of bacon, being that venison has almost no fat! so go light on the bacon i have even used bacon bits with the pork for the low cholesteral ppl in the family.
It can even be adapted to add patatoes onions and carrots.
It is great on cold days.
Veggie Wedgies
Clean the potatoes and remove any skin blemishes.
Cut each potato in half lengthways, and then each piece in half again, to make four wedges.
Place the potatoes in a saucepan with enough water to cover them.
Bring the water to the boil, cook for a further 5 minutes, then remove them from the water with a slotted spoon.
Pour a small amount of olive oil into a small bowl and place each wedge in the oil until coated.
This can be brushed on with a pastry brush, if you have one.
Place the oiled wedges on a baking sheet, or the grill pan and place under a pre-heated grill.
Cook for 10-15 minutes with the grill on high.
The finished potatoes should be golden brown and cooked right through.
Sprinkle with sea-salt and serve with a variety of toppings.
In their basic version, the veggie wedges can be altered by adding fresh herbs, toasted sesame seeds or mustard.
Serve with some hummus chick pea spread or guacamole avocado dip, or both! hummus and guacamole can both be bought ready-made in supermarkets.
Venison Chili
Heat the oil in a very large skillet.
Stir in the onion, garlic, and chile pepper.
Saute over med-hi heat until the onion is just tender, about 5 minutes.
Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red.
Add all the remaining ingredients except the beans and the masa harina or cornmeal.
Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally.
The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings.
Venezuelan Peppers With Shrimp
* bell peppers should be seeded and cut into thin julienne strips.
** garlic cloves should be peeled and cut into 1/4-inch chunks.
Slit the shrimp up the back with a sharp knife.
Remove the vein, but do not peel shrimp.
Set them aside.
Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan.
Heat slowly.
Cook very gently until the peppers are extremely tender but not at all browned.
The oil will turn a lovely rose color.
Set peppers aside.
Pour the remaining oil into another skillet with the garlic pieces.
Stew the garlic slowly for 4 to 5 minutes, until tender and golden.
Scoop out the garlic with a strainer or slotted spoon and add it to the peppers.
Heat the garlic oil until it ripples.
Throw in the minced chili pepper and the shrimp.
Saute, tossing the shrimp in the oil, until they turn pink and are just done.
To serve, spoon the peppers and their oil into a serving dish.
Surround with the shrimp.
Serve with bread.
Each diner soaks slices of bread in the oil and piles the bread with peppers and.
Velvet Crumb Cake
Honey Crisp Topping
Heat oven to 350.
Blend all ingredients except topping in large mixer bowl on low speed 1/2 minutes, scraping bowl frequently.
Beat 4 minutes at medium speed.
Pour batter into greased and floured square pan, 8 x 8 x 2 inches, or round layer pan, 9 x 1-1/2 inches.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
While warm, spread with honey crisp topping.
Set oven control at broil and/or 550.
Place cake about 3 inches from heat; broil about 3 minutes or until mixture is nicely browned.
Honey crisp topping: mix 3 tbsp.
Butter or margarine, softened, 1/3 cup honey, 1/4 cup shredded coconut, 1/2 cup crushed wheaties cereal and 1 can 8-1/2 ounces crushed pineapple, drained.
Coconut broiled topping: mix 1/2 cup flaked coconut, 1/3 cup brown sugar packed, 1/4 cup chopped nuts, 3 tbsp.
Soft butter or margarine and 2 tbsp.
Light cream.