Jsonline Restaurant Recipes
Elizabeth B., West Allis, requested the recipe for flan from Antigua Latin Restaurant, 5823 W. Burnham St., West Allis. She wrote: My foodie girlfriends and I agreed it was the best we've ever tasted.
Start by caramelizing sugar. Put sugar in a dry saucepan and stir lightly so sugar is in an even layer on bottom of pan. Turn burner to medium heat and add water to pan, stirring constantly with a wooden spoon. Keep scraping down side of pan to keep sugar cooking consistently. Add additional water as needed. Stir mixture until it reaches a boil. Swirl pan around to keep syrup moving until it begins to turn amber brown.
Remove pan from heat just before it has reached the desired color and transfer to an ice bath to stop the cooking process. Cool slightly.
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Pour two-thirds of the caramel into bottom of a 10-inch Bundt pan. If you do not have a Bundt pan, a 10-inch cake pan can be used. Set aside.
In large bowl, blend remaining ingredients with electric mixer and pour into pan. Cover with foil, making sure edges are well sealed.
Set pan with caramel into a larger pan on top of your stove. Add water to larger pan to a depth of about 2 inches to create a water bath. Cook over medium heat 35 to 45 minutes or until center tests clean with a toothpick. When done, set aside and cool to room temperature, 1 to 2 hours.
Frenchy's Restaurant Shrimp Denise
To serve, shake pan gently and use a small, sharp knife to loosen sides and center. Invert onto a serving platter. Top with reserved caramel.
To request a recipe, write You Asked for It, Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jdemski@journalsentinel.com. Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Past columns can be found at www.jsonline.com/entree/cooking. Column compiled by Joanne Kempinger Demski.
Pour two-thirds of the caramel into bottom of a 10-inch Bundt pan. If you do not have a Bundt pan, a 10-inch cake pan can be used. Set aside.
In large bowl, blend remaining ingredients with electric mixer and pour into pan. Cover with foil, making sure edges are well sealed.
Set pan with caramel into a larger pan on top of your stove. Add water to larger pan to a depth of about 2 inches to create a water bath. Cook over medium heat 35 to 45 minutes or until center tests clean with a toothpick. When done, set aside and cool to room temperature, 1 to 2 hours.
Frenchy's Restaurant Shrimp Denise
To serve, shake pan gently and use a small, sharp knife to loosen sides and center. Invert onto a serving platter. Top with reserved caramel.
To request a recipe, write You Asked for It, Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jdemski@journalsentinel.com. Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Past columns can be found at www.jsonline.com/entree/cooking. Column compiled by Joanne Kempinger Demski.
Pour two-thirds of the caramel into bottom of a 10-inch Bundt pan. If you do not have a Bundt pan, a 10-inch cake pan can be used. Set aside.
In large bowl, blend remaining ingredients with electric mixer and pour into pan. Cover with foil, making sure edges are well sealed.
Set pan with caramel into a larger pan on top of your stove. Add water to larger pan to a depth of about 2 inches to create a water bath. Cook over medium heat 35 to 45 minutes or until center tests clean with a toothpick. When done, set aside and cool to room temperature, 1 to 2 hours.
Frenchy's Restaurant Shrimp Denise
To serve, shake pan gently and use a small, sharp knife to loosen sides and center. Invert onto a serving platter. Top with reserved caramel.
To request a recipe, write You Asked for It, Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jdemski@journalsentinel.com. Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Past columns can be found at www.jsonline.com/entree/cooking. Column compiled by Joanne Kempinger Demski.
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