Sandy’s Cafe Best Cuban Sandwich


if you want a con leche coffee or a Cuban sandwich, there’s only one place to go, and that’s Sandy’s Café.

via Sandy’s Cafe.

April-Fool-Cuban-Sandy

Photo and recipe by Arissa

Arissa-Cuban-Sandwich

“It has (from top to bottom) Cuban bread with butter on the outside that is pressed, mustard, dill pickle slices, Swiss cheese, Virginia ham, and Pernil (which is roast pork that is shredded). So yummy”

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Kiss Me I’m Irish


Recipe For Corned Beef and Cabbage

Ingredients

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Directions

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef.

Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.

Slice meat across the grain.

Maybe I will just make Brussels Sprouts with a hamburger dish…sounds good too me,besides I forgot to buy corned beef.

This was dinner tonight~Dressing was raspberry walnut vinaigrette.

So good.

May the lilt of Irish laughter
Lighten every load,
May the mist of Irish magic
Shorten every road,
May you taste the sweetest pleasures
That fortune ere bestowed,
And may all your friends remember.
All the favors you are owed.

St. Patrick's Day 2011: Facts, Myths, and Traditions.

Hot from the Oven~Chicken Pot Pie


1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup or mushroom soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg

1
Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2
Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3
Bake 30 minutes or until golden brown.

Easy Caramel Sauce


I was thinking about making a cake with my mama’s caramel icing recipe,and thought this looks so much easier.Of course not the same tasty quality but still shortcuts make my day 🙂
Great for Caramel popcorn balls or topping over vanilla ice creme.
As I write I have a Bisquick Peach and Blueberry Cobbler cooking in my oven.I will drizzle the caramel sauce over it.

Bisquick Peach Cobbler

Bisquick Recipes

Ingredients:
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine
2 tablespoons. sugar

Directions:
Heat oven to 400 degs. (mod. hot). Heat fruit and liquid; Blend in cornstarch mixture. Boil 1 minute.

Pour into 2 qt, baking dish. Dot with butter. Make shortcake dough from Basic recipe. Drop by spoonfuls over fruit. Bake about 20 minutes. Serve hot with

Light cream 6-8 servings

Basic Recipe For Shortcake:
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine
2 tablespoons sugar

Heat oven to 450 degs. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes.

This is my mama’s recipe for caramel Icing.I never could get mine to harden,must be doing something wrong.She also made the best chocolate fudge icing for cakes too die for.

THE PENUCHE RECIPE

Penuche (Italian: panucci) is a fudge-like candy made from brown sugar, butter, and milk,using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge.It is formed by the caramelization of brown sugar, thus its flavor is said to be reminiscent of caramel.

Mix together very good

2 2/3 cups brown sugar packed

1/2 cup milk

1/3 cup butter

Stir real good over low heat stirring constant-then bring to rapid boil 220 degrees about 1-5 min until tests like fudge

Beat it and spread it


Chocolate Fudge Icing Recipe

INGREDIENTS
Cake
1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten
Glaze
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. semisweet chocolate, chopped
Garnish 2 tablespoons chopped toasted hazelnuts (filberts)
DIRECTIONS
1 Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13×9-inch pan; add warm water until 1 inch deep.

2 Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes. .

3 Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

4 Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.

5 Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.
Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.
To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350°F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.
Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.

Everyday I am Shuffling


We Just wanna see you Shake that…

I have never been one for exercise or fad diets, counting calories not for me either.
So, I just started using a smaller plate and ya know it works. Since last year at my highest weight of 220; I am down too 195. This is the same I weighed in 1998.
When I graduated from high school in 1966 I weighed 150. I think I would look like a crack addict if I weighed that now.

I was raised on Fried and Creamed. The more dough and grease the better.
I bake now, and not pies.