Hundreds Of Tasty Recipes - Macropolis
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Table of Contents.1Chapter 1.6Mouth-Watering Apple Recipes .6SPICY APPLE CRISP.6RAISIN APPLE CRISP.7CHOCOLATE APPLE CRISP .7APPLE CAKE - 1 .8APPLE CAKE -2 .8APPLE FOOL.9APPLE FLOAT .9APPLE FRITTERS - 1.9APPLE FRITTERS - 2.10APPLE FRITTERS - 3.10APPLE JELLY - 1 .10APPLE JELLY - 2 .11APPLE JELLY - 3 .11BOILED APPLE PUDDING.11APPLE AND BROWN-BREAD PUDDING.12BIRDS' NEST PUDDING .12APPLE MELON PUDDING .12APPLE SAGO .12APPLE SAUCE - 1.13APPLE SAUCE - 2.13APPLE SAUCE - 3.13CIDER APPLE SAUCE .13OLD FASHIONED APPLE SAUCE .13APPLE CREAM .14Chapter 2:.15Salad Recipes .15Collection of Easy to Follow Salad Recipes.15CUCUMBER SALAD - 1 .15CUCUMBER SALAD - 2 .16CUCUMBER SALAD - 3 .16ONION SALAD - 1 .16ONION SALAD - 2 .16STUFFED TOMATO SALAD.17TOMATO & STRING BEAN SALAD.17BEET SALAD - 1.17BEET SALAD - 2.18BEET & BEAN SALAD .18BEET AND CAULIFLOWER SALAD.18STRING BEAN SALAD - 1.19STRING BEAN SALAD - 2.19STRING BEAN SALAD (FRENCH STYLE) .19FRUIT SALAD DRESSING .20MIXED FRUIT SALAD - 1 .20MIXED FRUIT SALAD - 2 .21
MIXED FRUIT SALAD - 3 .21FRUIT SALAD (ICED).21FRUIT AND NUT SALAD.21HUNGARIAN FRUIT SALAD .22RUSSIAN FRUIT SALAD.22SUMMER MIX FRUIT SALAD.22FILBERT & CHERRY SALAD.22DATE & WALNUT SALAD .23APPLE AND NUT SALAD .23APPLE, DATE & ORANGE SALAD.23ORANGE SALAD.24CALIFORNIA SALAD .24APPLE & CELERY SALAD .25Chapter 3:.26Deliciously Decadent Cheesecake Recipes .26Chocolate Raspberry Cheesecake .26Arizona Sunset Cheesecake .27Chocolate Chip Cheesecake Supreme .29Cappuccino Cheesecake.30Chocolate Mint Meringue Cheesecake .31Cherry Cheesecake.32Chocolate Turtle Cheesecake.33Chocolate Orange Supreme Cheesecake .34Cocoa-Nut Meringue Cheesecake.35Tempting Trifle Cheesecake .36Chapter 4:.37Recipes from South of the Border .37GRILLED CHICKEN QUESADILLAS .37Homemade Taco Sauce.37HOT & SPICY CHICKEN QUESADILLAS.38Hot Chile Sauce .39Hot Pickled Vegetables.39Huevos Rancheros .40JALAPENO CHICKEN FAJITAS .40Jalapeno Cream Sauce .41SUPPER NACHOS .41LA FOGATA'S GREEN CHICKEN ENCHILADAS .42LAZY ENCHILADAS .43Lentils with Chilies, Pork, and Fruit.44Lime Butter Sauce.45Chapter 5:.46120 Lip-Smacking Good Jam Recipes.46Fresh Strawberry Jam .46Ginger Peach Jam .46Gooseberry Jam .47Grandma Howard's Tomato Jam.47Ground Cherry Jam.48Instant Raspberry Cordial Jam.48Island Jam .49Pear & Ginger Jam.49
Pear-Apple Jam.50Pineapple-Apricot Jam.51Quick Spiced Peach Jam.52Rose Hip Jam .53Rose Petal Jam .54Sherried Pear & Cranberry Jam .55Apricot, Orange & Almond Jam.56Chapter 6:.57The Ultimate Chicken Wing cookbook .57Barbecued Chicken Wings.57Beau's Sweet-Sour Chicken Wings.58BEAUJOLAIS-GLAZED CHICKEN WINGS .59Betty White's Chicken Wings Pacifica .60Blue Cheese Dip .60BLUE CORNMEAL CHICK WINGS .61Broiled Chicken Wings.62BRONZED CHICKEN WINGS WITH YOUNG GINGER.63Buffalo Chicken Wings.64BUFFALO CHICKEN WINGS #2 .65BUFFALO CHICKEN WINGS #3 .66BUFFALO CHICKEN WINGS #4 .67BUFFALO CHICKEN WINGS #5 .68BUFFALO CHICKEN WINGS #6 .69BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIPPING SAUCE .70BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIPPING SAUCE 2.71Buffalo Wings, from Buffalo N.Y. .72CAJUN CHICKEN WINGS.72CAMPBELL'S HONEY MUSTARD WINGS.73Can't Get Enough Chicken Wings .74Chapter 7:.75Frozen Desert Recipes .75Simple Syrup:.75Custard Ice Cream Base:.75BANANA WALNUT .76BERRY, BERRY STRAWBERRY.76BLUEBERRY version 1 .77BLUEBERRY version 2 .77BROWN SUGAR PECAN .77BURNT CARAMEL .78BUTTER PECAN.78CARAMEL.79CARAMEL ALMOND .79CHERRY .80CHERRY BERRY .80CHOCOLATE version 1.81CHOCOLATE version 2.81CHOCOLATE version 3.82CHOCOLATE ALMOND.82CHOCOLATE ALMOND BUTTER .83CHOCOLATE BANANA .83
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Chapter 1Recipes from:Mouth-Watering Apple RecipesThe Ultimate Cookbook for America's most popular fruitBy Amy TylorThe full ebook contains 85 Delicious Apple RecipesSPICY APPLE CRISP6 to 8 cooking apples1 cup flour1 1/2 cups brown sugar3/4 cup butter1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 peel of one lemon1 tablespoon fresh lemon juicePeel, quarter and core cooking apples. Cut apple quarters into thin slices andplace it in a bowl. Blend nutmeg and cinnamon then sprinkle over apples.Sprinkle with lemon rind. Add lemon juice and toss to blend. Arrange slices ina large baking dish. Make a mixture of sugar, flour and butter in a mixingbowl then put over apples, smoothing it over. Place the dish in the oven. Ifdish is very full, put a pan under the dish to catch spills. Bake at 370 for 60minutes, until browned and apples are tender.
RAISIN APPLE CRISP3 Apples1/4 cup Raisins1/4 cup Chopped nuts1/8 cup Water3/8 cup Brown sugar1/8 teaspoon Cinnamon1/2 tablespoon Lemon juice2 tablespoon Flour2 tablespoon margarine1/8 teaspoon SaltWash, pare, core and slice apples thinly. Mix with raisins. Place in a greasedcasserole Add cinnamon, salt, lemon juice and water Work sugar, flour andmargarine (fat) together to form crumb like consistency Spread over appleand raisin mixture Bake in 380 degree oven for at least 30 minutes.CHOCOLATE APPLE CRISP3 Apples, unpeeled if desired, chopped1 1/2 cup flour1 1/2 cup of uncooked Quick oats1 cup of brown sugar1 cup Pecans or walnuts, chopped3/4 cup Butter1/2 teaspoon Baking soda1/4 teaspoon Salt1 packet semi-sweet chocolate mini morsels, divided (12 oz)Preheat the oven to 375 degrees F. In large bowl, combine flour, brownsugar, baking soda and salt. With 2 knives or pastry blender, cut in butteruntil mixture resembles fine crumbs. Stir in oats; press half of oat mixtureinto greased 13x9" baking pan. To remaining oat mixture, add Nestle TollHouse semi-sweet chocolate mini morsels, apples and pecans; stir tocombine. Sprinkle over base. Bake at least 35 minutes until lightly browned.Cool slightly; cut into squares.
APPLE CAKE - 16 oz. Allinson fine wheat meal6 oz. white flour4-1/2 butter1 - egg1-1/2 lbs. of apples1 teaspoonful cinnamon3 oz. castor sugarand a little cold waterRub the butter into the meal and flour, beat up the egg and add it, and asmuch cold water as is required to make a smooth paste; roll out the greaterpart of it 1/4 inch thick, and line a flat buttered tin with it. Pare, core, and cutthe apples into thin divisions, arrange them in close rows on the paste pointdown, leaving 1 inch of edge uncovered; sift the sugar and cinnamon overthe apples; roll out thinly the rest of the paste, cover the apples with it, turnup the edges of the bottom crust over the edges of the top crust, make 2incisions in the crust, and bake the cake until brown in a moderately hotoven; when cold sift castor sugar over it, slip the cake off the tin, cut intopieces, and serve.APPLE CAKE -21-1/2 cups flour3 teaspoons Baking Powder1/2 teaspoon salt2 tablespoons shortening1/2 cup milk4 or 5 apples1/2 cup sugar1 teaspoon cinnamonSift together flour, baking powder and salt; add shortening and rub in verylightly; add milk slowly to make soft dough and mix. Place on floured boardand roll out 1/2-inch thick. Put into shallow greased pan. Wash, pare, coreand cut apples into sections; press them into dough, sprinkle with sugar anddust with cinnamon. Bake in moderate oven 30 minutes or until apples aretender and brown. Serve warm with milk or cream.
APPLE FOOL2 lbs. of apples1/2 lb. of dates]3/4 pint of milk1/4 pint of cream6 cloves tied in muslinand a little sugar.Pare, core, and cut up the apples, stone the dates, and gently stew the fruitwith a teacupful of water and the cloves until quite tender; when sufficientlycooked, remove the cloves, and rub the fruit through a sieve; gradually mix inthe milk, which should be boiling, then the cream; serve cold with spongecake fingers.APPLE FLOAT12 apples, pared and cored1 1/2 pound of sugar1 large lemon1 ounce of gelatinand water as necessaryPut the apples on with water enough to cover them and let them stew untilthey look as if they would break; then take them out and put the sugar in thesame water; let the syrup come to a boil, put in the apples and let them stewuntil done through and clear; then take them out, slice into the syrup onelarge lemon and add an ounce of gelatin dissolved in a pint of cold water. Letthe whole mix well and come to a boil; then pour upon the apples. The syrupwill congeal. It is to be eaten cold with cream.APPLE FRITTERS - 13 good juicy cooking apples3 eggs6 oz. of Allinson fine wheat meal1/2 pint of milkand sugar to taste.Pare and core the apples, and cut them into rounds 1/4 inch thick; make abatter with the milk,meal, and the eggs well beaten, adding sugar to taste. Have a frying-panready on the fire with boiling oil, vege-butter, or butter, dip the apple slicesinto the batter and fry the fritters until golden brown; drain them on blottingpaper, and keep them hot in the oven until all are done.
APPLE FRITTERS - 24 Eggsfour spoonfuls of fine flour1/4 pound of sugarMilk, Nutmeg and Salt as necessaryTake four eggs and beat them very well, put to them four spoonfuls offine flour, a little milk, about a quarter of a pound of sugar, alittle nutmeg and salt, so beat them very well together; you must notmake it very thin, if you do it will not stick to the apple; take amiddling apple and pare it, cut out the core, and cut the rest in roundslices about the thickness of a shilling; (you may take out the coreafter you have cut it with your thimble) have ready a little lard in astew-pan, or any other deep pan; then take your apple every slicesingle, and dip it into your bladder, let your lard be very hot, sodrop them in; you must keep them turning whilst enough, and mind thatthey be not over brown; as you take them out lay them on a pewter dishbefore the fire whilst you have done; have a little white wine, butterand sugar for the sauce; grate over them a little loaf sugar, and servethem up.APPLE FRITTERS - 3Make a batter in the proportion of one cup sweet milk to two cups flour, aheaping teaspoonful of baking powder, two eggs beaten separately, onetablespoonful of sugar and a salt spoon of salt; heat the milk a little morethan milk-warm, add it slowly to the beaten yolks and sugar; then add flourand whites of the eggs; stir all together and throw in thin slices of good sourapples, dipping the batter up over them; drop into boiling hot lard in largespoonfuls with pieces of apple in each, and fry to a light brown. Serve withmaple syrup, or nice syrup made with clarified sugar.APPLE JELLY - 1Take many apples as may be required. 1 pint of water to each 1 lb. of apples.Wash and cut up the apples, and boil them in the water until tender; thenpour them into a jelly bag and let drain well; take 1 lb. of loaf sugar to eachpint of juice, and the juice of 1 lemon to each quart of liquid. Boil the liquid,skimming carefully, until the jelly sets when cold if a drop is tried on a plate.It may take from 2 hours to 3 hours in boiling.
APPLE JELLY - 2Select apples that are rather tart and highly flavored; slice them withoutparing; place in a porcelain preserving kettle, cover with water, and let themcook slowly until the apples look red. Pour into a colander, drain off the juice,and let this run through a jelly-bag; return to the kettle, which must becarefully washed, and boil half an hour; measure it and allow to every pint ofjuice a pound of sugar and half the juice of a lemon; boil quickly for tenminutes. The juice of apples boiled in shallow vessels, without a particle ofsugar, makes the most sparkling, delicious jelly imaginable. Red apples willgive jelly the color and clearness of claret, while that from light fruit is likeamber. Take the cider just as it is made, not allowing it to ferment at all, and,if possible; boil it in a pan, flat, very large and shallow.APPLE JELLY - 3Take twenty large ripe juicy pippins. Pare, core, and chop them to pieces. Putthem into a jar with the yellow rind of four lemons, pared thin and cut intolittle bits Cover the jar closely, and set it into a pot of hot water Keep thewater boiling hard all round it till the apples are dissolved, Then strain themthrough a jelly-bag, and mix with the liquid the juice of the lemons. To eachpint of the mixed juice allow a pound of loaf-sugar. Put them into a porcelainkettle, and when the sugar is melted, set it on the fire, and boil and skim itfor about twenty minutes, or till it becomes a thick jelly. Put it into tumblers,and cover it with double tissue paper nicely fitted to the inside of the top. Thered or Siberian crab apple makes a delicious jelly, prepared in the abovemanner.BOILED APPLE PUDDING3 apples3 eggs1/4 pound of breadcrumbs1 lemon3 ounces sugar3 ounces of currants1/2 a wine-glassful of winenutmeg, butter and sugar as necessaryPare, core and mince the apples and mix with the bread crumbs, nutmeg,grated sugar, currants; the juice of the lemon and half the rind grated. Beatthe eggs well, moisten the mixture with these and beat all together, addingthe wine last; put the pudding in a buttered mold, tie it down with a cloth;boil one hour and a half and serve with sweet sauce.
APPLE AND BROWN-BREAD PUDDINGTake a pint of brown bread crumbs, a pint bowl of chopped apples, mix; addtwo-thirds of a cupful of finely-chopped suet, a cupful of raisins, one egg, atablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk,and boil in buttered molds about two hours. Serve with sauce flavored withlemon.BIRDS' NEST PUDDINGCore and peel eight apples, put in a dish, fill the places from which the coreshave been taken with sugar and a little grated nutmeg; cover and bake. Beatthe yolks of four eggs light, add two teacupfuls of flour, with three eventeaspoonfuls of baking powder sifted with it, one pint of milk with ateaspoonful of salt; then add the whites of the eggs well beaten, pour overthe apples and bake one hour in a moderate oven. Serve with sauce.APPLE MELON PUDDING1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2pint of milk, 1 oz. of butter, 3 eggs, sugar to taste. Peel and cut up the applesand melon, and stew the fruit 15 minutes, adding sugar and the cloves tied inmuslin. Place a layer of breadcrumbs in a buttered dish, remove the clovesfrom the fruit, place a layer of fruit over the breadcrumbs, and so on until thedish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix themwith the milk, and pour the mixture over the pudding; spread the butter inbits over the top, and bake the pudding 1 hour.APPLE SAGO1-1/2 lbs. of apples5 oz. of sagoJuice of a lemonA teaspoonful of ground cinnamonand sugar to taste.Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon isadded; meanwhile have the apples ready, pared, cored, and cut up; cookthem in very little water, just enough to keep the apples from burning; whenthey are quite soft rub them through a sieve and mix them with the cookingsago, adding sugar and lemon juice; let all cook gently for a few minutes oruntil the sago is quite soft; put the mixture into a wetted mould, and turn outwhen cold.
APPLE SAUCE - 11 lb. of good cooking applesSugar to taste.Pare, core, and cut in pieces the apples, cook them in a few spoonfuls ofwater to prevent them burning; when quite soft rub the apple through asieve, and sweeten the sauce to taste. Rubbing the sauce through a sieveensures the sauce being free from pieces should the apple not pulp evenly.APPLE SAUCE - 2When you wish to serve apple sauce with meat prepare it in this way:- Cookthe apples until they are very tender, then stir them thoroughly so there willbe no lumps at all; add the sugar and a little gelatin dissolved in warm water,a tablespoonful in a pint of sauce; pour the sauce into bowls, and when coldit will be stiff like jelly, and can be turned out on a plate.APPLE SAUCE - 31 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more, according totaste), 1/2 a teaspoonful of mixed spice. Pare and core the apples, cut themup, and cook them with the water until quite mashed up, add sugar andspice. Rub the apples through a sieve, re-heat, and serve. Can also be servedcold.CIDER APPLE SAUCEBoil four quarts of new cider until it is reduced to two quarts; then put into itenough pared and quartered apples to fill the kettle; let the whole stew overa moderate fire four hours; add cinnamon if liked. This sauce is very fine withalmost any kind of meat.OLD FASHIONED APPLE SAUCEPare and chop a dozen medium-sized apples, put them in a deep puddingdish; sprinkle over them a heaping coffee cupful of sugar and one of water.Place them in the oven and bake slowly two hours or more, or until they are adeep red brown; quite as nice as preserves.
APPLE CREAM6 large apples (coslings or any other apples that will be soft)4 eggs3/4-pound double-refined sugar1-2 spoonful of rose waterAnd lemon-peel.Take your apples and coddle them; when they are cold take out the pulp;t
Remember if you enjoy 'Hundreds of Tasty Recipes' then check out the offer at the end: 'Thousands of Recipes Super Size eBook Pack' for all the eBooks that these Recipes came from and more. Over 30 Recipe eBooks and bonuses. Hundreds of Tasty Recipes Free eBook Dynamic-Opportunity.com Marketing
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