Tuesday, June 30, 2009


Well its in the 90's down here in Fl and I'm making a bundt cake!!! I'm going to cook out tomorrow, to hot to have the oven on but the cake sure did make the house smell great!

Hope you enjoy this maybe its a little cooler in your neck of the woods.

1 1/2 c Margarine or butter
3 c Sugar
5 Eggs
3 c Flour
2 tb Lemon extract
3/4 c 7-up

Cream sugar and shortening until light and fluffy. Add eggs one at a time beating well after each addition. Add flour. Beat in lemon extract and 7-Up. Pour batter into well greased and floured bundt pan. Bake at 325~. for 1 hour and 15 minutes. Cool 10 minutes on wire rack before moving from pan. You can make a glaze for this cake or simply sprinkle with powder sugar. Source: family friend




Tuesday, June 2, 2009

Garlic and Rosemary Steak

Garlic and Rosemary Steak

Ingredients And Procedures

2 tb Olive oil

1/2 c Soy sauce

1/4 c Balsamic vinegar OR

-red wine vinegar 8 lg Garlic cloves, minced

4 ts Dried roasemary, crumbled

1 2-inch-thick top sirloin

-steak (about 3 1/2 lbs.) Combine first five ingredients , pour into a liquid tight container or plastic bag, then add steak. Refrigerate overnight, turning occasionally. Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan. Broil steak to desired doneness, about 10 minutes per side for rare. (125 degrees.) Transfer to platter. Let stand 10 minutes. Bring marinade to a boil. Thinly slice steak across grain. Arrange on platter. Serve, passing marinade separately. Source: Bon Appetit, October 1991 * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

More free recipes



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Monday, June 1, 2009

"Olive Garden Chicken Crostina"

Hi everyone, Just got a email from Ron Douglas The Chef and author of Recipe Secrets The cookbook I've been telling you about, and he sent me a recipe from the Olive Garden

"Olive Garden's Chicken Crostina begins with tender chicken breaststhat have been marinated in olive oil and rosemary then lightlybreaded. The chicken is sautéed with fresh garlic and diced Romatomatoes in a creamy garlic-butter sauce and served over linguinepasta. A crust of breadcrumbs, finely shredded potatoes, herbs, andParmesan, mozzarella and Romano cheeses - for which the dish isnamed - crowns the chicken with a golden brown layer."

Serves 6Prep Time: 10 minutesCook Time: 35 minutes
6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust
1 1/2 cup seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 cup melted butter
1/2 tsp garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Heat 3 Tbsp oil in a large skillet.
Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165� F.
Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture.
Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

COOK pasta according to package directions. Drain and set aside.

HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

This is a Copycat Recipe from his book



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