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The Top 12 recipes of 1987

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  • 1

    2 tablespoons oil 1/2 cup chopped onion 1 clove garlic, minced 1/2 cup chopped celery 1/2 cup chopped peeled carrot 1 (14 1/2-ounce) can clear beef broth 1 (14 1/2-ounce) can clear chicken broth 1/2 cup flour 4 cups diced cooked beef, drippings reserved 2 tablespoons prepared horseradish 1 cup frozen peas, thawed and drained 1 cup frozen corn, thawed and drained Salt, pepper Pastry 1/2 cup shredded Swiss cheese Heat oil in skillet.

  • 2

    8 pounds beef ribs (from prime rib of beef), about 2 racks Salt, pepper 1/4 cup virgin olive oil, about 1 cup Dijon mustard 2 1/2 cups plain bread crumbs 10 ounces veal or beef stock 1/2 cup Madeira 1/2 teaspoon cornstarch 1/2 teaspoon water 2 tablespoons butter Lightly season bones with salt and pepper.

  • 3

    2 loaves frozen bread dough, thawed 20 slices provolone 8 (7-inch diameter) slices mortadella with pistachios 1 (1-pound) jar roasted sweet red peppers, drained, seeded and halved lengthwise 25 slices mozzarella 10 slices cappicola 6 (4-inch diameter) slices mortadella Omelet Layer 1 (1-pound) jar Macedonian golden peppers, drained, seeded and halved lengthwise 1 (10-ounce) package frozen collard greens, thawed and well drained 1/4 pound thinly sliced prosciutto 1 (6-inch long) link Italian dry sausage, cut in thin diagonal slices 13 slices spicy, hard salami Roll one loaf of thawed bread into circle large enough to fit in bottom and up sides of 10-inch springform pan.

  • 4

    1 package dry yeast 1/2 cup plus 1 tablespoon granulated sugar 1/2 cup warm water 2 eggs 1/2 cup evaporated milk 1/4 cup butter, melted 1/4 teaspoon salt 3 1/2 to 4 1/2 cups flour Grated peel of 1 orange 1/4 cup butter, softened 1 cup powdered sugar 3 tablespoons orange juice Combine yeast with 1 tablespoon granulated sugar and warm water.

  • 5

    4 cups sliced onions 3 cloves garlic, minced 1/4 cup butter or margarine 2 (14 1/2-ounce) cans clear beef broth 1 (14 1/2-ounce) can clear chicken broth 1/4 cup dry Sherry Salt, pepper 12 small slices French bread Grated Parmesan cheese 1/2 pound Jack cheese, shredded Saute onions and garlic in butter in large Dutch oven over low heat until browned and tender.

  • 6

    1 to 2 pounds beef short ribs 1 to 2 pounds country-style pork ribs 2 whole chickens, skinned and cut up Salt, pepper 2 tablespoons oil 2 onions, chopped 2 cups water 1 cup vinegar 4 cups catsup 1 cup brown sugar, packed Trim any excess fat from beef and pork ribs.

  • 7

    1 cup butter 1 cup granulated sugar 1 cup brown sugar, packed 2 eggs 1 teaspoon vanilla 2 cups flour 2 1/2 cups oats 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 (12-ounce) package semisweet chocolate pieces 1 (4-ounce) bar milk chocolate, grated 1 1/2 cups chopped nuts Cream together butter and sugars.

  • 8

    Dried bean curd sheets 1 pound shrimp with heads 1 teaspoon coriander root 1 teaspoon minced garlic 1 teaspoon white pepper 1 tablespoon fish sauce or soy sauce 2 egg yolks, beaten Oil for deep frying Plum Sauce or bottled Sriracha chile sauce Sprinkle or brush bean curd sheets with water and allow to soften.

  • 9

    3 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced shallots 2 large sweet red peppers, seeded and diced 1 tablespoon tomato paste 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme 1/2 cup dry white wine 1 cup chicken stock 1 cup whipping cream Salt Heat oil in large saucepan.

  • 10

    3/4 pound snow crab legs 1 carrot, diced 1 onion, diced 4 cloves garlic, minced 1 stalk celery, diced 1 medium leek, diced 2 ripe tomatoes, diced 2 tablespoons oil Brandy or dry Sherry Salt, pepper 2 cups fish stock or canned clam juice Roux 1 teaspoon tomato paste 1 cup half and half Dash cayenne pepper Chopped parsley Split crab legs down middle and remove meat.

  • 11

    3/4 cup cornstarch 1 1/2 cups sugar 1/2 teaspoon salt 1 quart milk, scalded 2 eggs 1/2 tablespoon vanilla 2 tablespoons margarine 1/2 teaspoon coconut extract 1 cup coarsely shredded fresh coconut 1 baked 10-inch pie shell 4 cup whipped topping or whipped cream Combine cornstarch, sugar and salt and mix well.

  • 12

    3 leeks, sliced 1/4 inch thick 1/4 cup butter Pepper 1/4 cup red wine 2 radicchio, sliced 1/4 inch thick Bechamel Sauce 4 (13x9-inch) sheets fresh Lasagna Noodle Dough, or 12 packaged lasagna noodles, cooked 1 to 1 1/2 cups grated Parmesan cheese, preferably Reggiano 4 small or 3 medium tomatoes, sliced Parsley Saute leeks in 2 tablespoons butter over medium-low heat until tender, about 5 minutes.

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