http://www.allyjarvis.com/recipes/ 2010-09-05T01:39:11+01:00 http://www.allyjarvis.com/recipes/ http://www.allyjarvis.com/recipes/images/logo_template.jpg text/html http://www.allyjarvis.com/recipes/view/44/philadelphia_sugar_cookies.html Beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended. Add flour and mix well. Refrigerate several hours or overnight. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into shapes; sprinkle with colored sugar. Place on ungreased cookie sheet. Bake at 350oF for 12 to 15 minutes or until edges are lightly browned. text/html http://www.allyjarvis.com/recipes/view/45/australian_anzac_biscuits.html Preheat oven to 180oC. Grease a biscuit tray. Mix oats, flour, sugar and coconut together. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup. Add butter mixture to the dry ingredients. Drop the mixture by tablespoons on greased biscuit tray. Bake for 12-15 minutes. text/html http://www.allyjarvis.com/recipes/view/46/ch%26%23322%3bopski_posi%26%23322%3bek_%28peasants%27_bacon_and_cabbage%29.html Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Add all other ingredients except sausage to dripping; cover and cook 10 minutes over medium heat, turning cabbage once. Add sausage, cover and cook 5 minutes or until sausage is heated. Transfer to serving dish with a slotted spoon and sprinkle with bacon. text/html http://www.allyjarvis.com/recipes/view/47/buffalo_chicken_wings_with_blue_-_bleu_cheese_dressing.html Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading. Preheat the oil in a deep fryer or large deep pan to 365oF. Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6 to 10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer. Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings. Combine the wings and the hot sauce in a large container. Let stand, covered. Blue Cheese Dressing: Combine the mayonnaise, vinegar, dry mustard, pepper and salt in a large bowl and beat until well blended. Mix in the blue cheese. Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly. Store in an airtight container in the refrigerator (Makes 3 1/2 cups). Serve the chicken wings with Blue Cheese Dressing and celery sticks. text/html http://www.allyjarvis.com/recipes/view/48/kfc_potato_salad_clone_-_copy_cat_recipe.html Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water. In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well-combined. Cover and chill for at least 4 hours. Overnight is best. text/html http://www.allyjarvis.com/recipes/view/43/classic_butter_cookies.html Cream the butter until softened, then add sugar and salt. Fold in flour and mix to make a stiff dough. Knead gently on a lightly floured board to make the dough smooth. (You may otherwise place flour, salt and sugar in a food processor. Add butter in chunks and pulse to make a crumbly mixture). Turn out onto a lightly floured board and knead to make a stiff dough. Wrap dough in plastic wrap or wax paper and chill in refrigerator for 15 minutes. Preheat oven to 350oF. Line a large baking sheet with parchment paper. Roll dough out to a thickness of 3/8 to 1/2 inch. Cut into rectangles or circles. Mark with the tines of a fork. Place cookies two inches apart on baking sheet and place in oven. Immediately reduce heat to 325 F. Bake until lightly browned (25 to 35 minutes). Reduce heat if cookies are browning too quickly. Cool cookies on a rack. text/html http://www.allyjarvis.com/recipes/view/38/hollandaise_sauce.html Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan. Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick. Melting the butter: Heat a 250g pack chopped butter in a shallow pan. As it foams, scoop off the froth and scum using a small ladle or large metal spoon. Don't use a slotted spoon or the scum will slip back into the butter. (Don't waste the froth as it can be used in potatoes or for dressing hot vegetables). You should have around 200ml of warmed butter for the sauce. You can melt the butter in a microwave, but keep it covered as it melts or it will spit. Leave to cool a little before adding to the eggs. text/html http://www.allyjarvis.com/recipes/view/39/chinese_pork_ribs.html Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five spice. Drain the ribs very well, then brush with the glaze. (If barbecuing, chill, cover and keep in the fridge for later). Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot. text/html http://www.allyjarvis.com/recipes/view/40/slow_cooked_chinese_beef.html Heat the oven to 150C/fan 130C/gas 2. Put all the ingredients except the greens and rice in an ovenproof pot, making sure to reserve a little of the chilli and spring onion. Add 200ml water, stir well then put on a lid. Cook in the oven for 2-2 1/2 hours until the meat is meltingly tender. If you want the sauce a little thicker, scoop out the meat and boil hard for 5 minutes. Steam the greens and toss with a little sesame oil. Serve the beef with basmati rice and greens, plus the reserved chilli and spring onion. text/html http://www.allyjarvis.com/recipes/view/41/vietnamese_fresh_spring_rolls_recipe_%28goi_guon%29.html Soak noodles in cold water for 20 mins. Blanch in boiling water, then rinse under cold water. Drain well and set aside on a plate. Meanwhile, cook the pork by heating a saucepan of water and bring to the boil over medium heat. Add the pork and spring onions and cook for 20 minutes. Remove the pork from the water, and when it is cool enough to handle, slice into strips 5 x 2 1/2 x 1/3 cm (2 x 1 x 1/8 in). Set aside on serving plate. Using the same pot of water, return into a rolling boil and cook the shrimp for 3 mins or until cooked. Remove and cool in ice water, then peel and cut in half lengthways. Set aside with the pork. Discard the spring onion. Arrange the cucumber, carrot, fresh coriander and lettuce leaves attractively on a large platter. Sprinkle 2 sheets rice paper at a time with water and when each is softened and pliable, place a piece of lettuce on the bottom third of the rice paper. Put 1 piece pork, 1 small clump noodles and pieces of cucumber and carrot on top. Fold the bottom portion over the filling, fold in the right and left sides and roll the wrapper one more time so that it is two-thirds rolled. Place 2 halves of shrimps end to end along the top of the roll and place several fresh coriander leaves on top. Roll the wrapper tightly until the edges seal shut. Place the finished rolls on a plate and cover with a damp towel to keep them moist until serving time. Repeat with the remaining ingredients. Serve with peanut dipping sauce. text/html http://www.allyjarvis.com/recipes/view/42/peanut_dipping_sauce_%28nuoc_leo%29.html Mix all the ingredients in a bowl and stir well. Keep refrigerated if not in use. text/html http://www.allyjarvis.com/recipes/view/36/scrambled_eggs.html Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don't allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay. text/html http://www.allyjarvis.com/recipes/view/37/eggs_benedict.html Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once. text/html http://www.allyjarvis.com/recipes/view/31/pineapple_cooler.html Place pineapple and ice in a blender. Blend until smooth. Add lime juice and sugar. Blend for another 10 seconds. text/html http://www.allyjarvis.com/recipes/view/32/v-8_juice.html Run all ingredients through your juicer. Stir and chill. Stir again to serve. text/html http://www.allyjarvis.com/recipes/view/33/homemade_kahlua.html Cut vanilla bean into 4 pieces. Add sugar and 2 cups water in saucepan. Boil for 30 mins. Let cool. Dissolve coffee in 1/4 cup boiling water. In a large jar mix coffee, cooled sugar solution, vanilla and glycerine. If a darker color is desired, add caramel coloring. Seal jar and shake well. It's best to let stand at least 2 weeks before using. text/html http://www.allyjarvis.com/recipes/view/34/bread_bowls.html Combine flour, yeast, salt and sugar in a mixing bowl. Heat water, milk and butter to between 120oF to 130oF. Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally, until a soft dough is formed. Turn dough out on a lightly floured surface; knead 6 to 8 minutes until smooth and elastic. Cover dough and let rest 10 minutes. Divide dough into 2 equal portions; shape each into smooth ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. With sharp knife, make 4 (1/4 inch deep) slashes in crisscross fashion on top of loaves. Bake at 375oF for 20 to 25 minutes or until done. Remove from baking sheet; cool on wire rack. Cut off 1/3 of loaf; hollow out loaf to form 1/4 inch thick bowl. Fill bowl with soup. Bread Machine Instructions: Add ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Note: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too dry or stiff; add water in 1 teaspoon increments until the right consistency is reached. If dough is too soft or slack, add bread flour in 1 teaspoon increments to achieve proper consistency. Do not add more than 3 to 4 tablespoons of liquid or flour. Fleischmann's Yeast, a division of Burns Philp Food, Inc. text/html http://www.allyjarvis.com/recipes/view/35/savory_honey_braid.html Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Saute onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14x12-inch rectangle on floured board; transfer to greased baking sheet. Make 2-1/2 inch cuts at 1-1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350oF for 25 to 30 minutes or until browned. Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling. Note: *If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife sprayed with nonstick cooking spray. Copyright 2000 NHB text/html http://www.allyjarvis.com/recipes/view/30/lemonade.html In a small saucepan, combine sugar and 1 cup water. Bring to the boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave the pulp. In pitcher, stir together chilled syrup, lemon juice and the remaining 7 cups water. text/html http://www.allyjarvis.com/recipes/view/28/roast_beef_in_the_hot_coals.html Prepare campfire so you have a good bed of hot embers. You should have a large, wide fire so the coals can be raked up as needed. Smear the meat with mustard and pat salt into mustard until it can hold no more. Lay roast in coals, raking embers around it. Turn roast after 45 minutes. Cook another 45 minutes for rare (140 degrees F), 60 minutes for medium (160 degrees F) and 75 minutes for well done (170 degrees F) on meat thermometer. Remove from coals and knock off the black crust. text/html http://www.allyjarvis.com/recipes/view/29/make-ahead_meatball_subs.html At breakfast: boil the chosen amount of meatballs in a large pot with what seems enough sauce. Boil until you can slice a meatball open and have it hot all the way through (12-20 minutes). Spoon into soup thermos. Bike with thermos and rolls. When ready to eat, spoon meatballs into roles (5 per person) and enjoy your piping hot meatball sub. text/html http://www.allyjarvis.com/recipes/view/26/creamy_french_onion_chicken_%26_rice_bake.html Preheat oven to 325oF. Cut chicken into small bite sized pieces and layer them in the bottom of a casserole pan. Pour uncooked white rice over top. Mix the cans of soup together and set aside. Layer rice with mushroom slices. Generously pepper. Spoon soup mixture over top and bake for approx 1 hr. text/html http://www.allyjarvis.com/recipes/view/27/camping_t-bone_steaks.html Sprinkle the steaks with the Lawry's season salt, a little salt and some pepper. Put Santa Maria Seasoning and top it with a few splashes of the Worshetershire sauce. Make sure to do both sides of steaks. Tenderise the steak by taking a fork and stab the steak all over. After marinading for at least 3 hours (24 hours is ideal), put them on the grill, 6 minutes or so on each side. Check for desired doneness. Cooking times will vary, depending on how hot your bbq is and your preference to doneness. text/html http://www.allyjarvis.com/recipes/view/22/blt_wrap.html Combine mayonnaise and tomatoes in a bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2" border. Layer lettuce, onions and bacon evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas; cut in half diagonally and secure with wooden pick. text/html http://www.allyjarvis.com/recipes/view/23/appetizer_platter.html Roll slices of meat and cheese up into tubes. Or if desired, you can offer the cheese as cubes and provide toothpicks for easy eating. Place vegetables in the center of your serving plate and surround them with the rolled up meat and cheeses. text/html http://www.allyjarvis.com/recipes/view/24/tropical_wiener_toothpick-skewer_kabobs.html Grab a long toothpick/short skewer and place one wiener, one pineapple chunk, one olive and one cube of cheese. After the ingredients are placed on the toothpicks, cut off the sharp end so no one gets stabbed with it. Arrange them neatly on a plate. Refrigerate until ready to serve. text/html http://www.allyjarvis.com/recipes/view/25/chicken_pasta_bake.html Cook pasta in a large pan of boiling water for 5 minutes. Drain and rinse in cold water. Chop chicken meat roughly. Preheat oven to 180oC. Heat oil in large pan and saute onion, bacon and garlic until onion is tender. Remove from heat and add chicken, mushrooms, pasta, milk, asparagus and parsley. Mix ingredients together well. Transfer pasta mixture to a 20x30 cm baking dish. Combine cheeses and sprinkle evenly over the top. Bake for 30 minutes or until golden and cooked through. text/html http://www.allyjarvis.com/recipes/view/18/flavor_bursting_celery_sticks.html In a small bowl, mix cream cheese, peanuts and chutney until well blended. Stuff each celery rib with 1 tablespoon cheese mixture. Cover and chill. Cut in 2" pieces to serve. text/html http://www.allyjarvis.com/recipes/view/19/cheese_straws.html Sift flour with salt, dry mustard and cayenne pepper in a bowl. Rub in butter lightly until the mixture looks like fine breadcrumbs. Mix in the finely grated cheddar cheese. Bind together with cold water to make a stiff dough. Roll out pastry 1/8 inch thick on a lightly floured board. Cut into 4 inch strips and then cut into straws. Twist each straw after cutting out from the dough Lay out the straws on a baking tray. Bake in a hot oven at 400oF for about 10 minutes until golden brown. Cool on wire tray. text/html http://www.allyjarvis.com/recipes/view/20/nutty_cream_cheese_stuffed_celery.html In medium sized bowl, with an electric mixer on medium speed, beat together cream cheese, milk and worcestershire sauce until smooth, approx 2 mins. Stir in walnuts, onion salt and pepper until thoroughly blended. Cut celery ribs into 3" pieces. Fill each with about 1 tablespoon of the filling. Arrange the celery on a serving platter. Cover loosely with plastic wrap. Refrigerate until ready to serve.