Text 3166, 110 rader
Skriven 2013-08-05 05:54:00 av Dave Drum (69039.cooking)
   Kommentar till text 3165 av Dale Shipp (1:261/1466.0)
Ärende: Red Robin
=================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> My first go, though, will probably be the fish & chips - especially if
 DD> they have malt vinegar.

 DS> That they do -- if they don't ask you, ask them and they will bring it
 DS> right out to you.

OK, thanks. Or, I *could* bring my own. It's a stock item in my cupboard. I
used to carry it on Friday nights when the truck stop restaurant had their AYCE
"walleye" special. Finally John and Ozzie got the hint and began stocking it.
Most people seem to prefer that nasty a$$ old food service tartar sauce on
*ANY* fish except shrimp - and then they will go for the ketchup/horseradish
"seafood cocktail" sauce.

Of course, I have to consider that they may have had their tastes/tastebuds
permanently numbed by school cafeteria lunches.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Cheesecake - McCall's' Cooking School
 Categories: Desserts, Cakes, Fruits, Citrus, Cheese
      Yield: 16 Servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Graham cracker crumbs
    1/2 c  Butter; melted
    1/2 c  Sugar

MMMMM--------------------------FILLING-------------------------------
     40 oz Cream  cheese; room temp
  1 1/4 c  Sugar
      3 tb All-purpose flour
      2 ts Grated lemon zest
  1 1/2 ts Grated orange zest
    1/4 ts Vanilla extract
      5 lg Eggs
      2    Egg yolks
    1/4 c  Heavy cream
    1/4 c  Sour cream
     10 oz Box frozen raspberries in
           - light syrup; thawed
      2 ts Cornstarch
     10 oz Box frozen peach slices
    1/4 c  Sugar
      1    Kiwifruit; peeled, sliced
      1    Ripe peach, peeled, sliced
    1/4 c  Fresh raspberries
 
  Preheat oven to 375øF/190øC. Make crust: In medium bowl,
  using a fork, toss crumbs with butter and sugar until
  moistened. Pour into 10" springform pan. With fork, press
  mixture evenly over bottom and up side of pan. Bake 5
  minutes or until golden brown. Cool on wire rack.
  
  Increase oven temperature to 450øF/230øC.
  
  MAKE FILLING: In large bowl of electric mixer, at high
  speed, beat cream cheese, sugar, flour, lemon zest, orange
  zest and vanilla until blended. Beat in eggs and egg yolks
  one at a time; beat until smooth, scraping bowl with
  spatula occasionally. Beat in cream.
   
  Pour filling into prepared pan. Bake 10 minutes. Lower
  oven temperature to 250øF/120øC. Bake 1 hour longer or
  until center is set but not firm. Remove to rack; cool 2
  hours. With back of spoon, spread sour cream evenly over
  top of cake to within 1/2 inch of edge. Refrigerate 3
  hours or overnight.
  
  In food processor, puree raspberries with their syrup;
  pour through sieve placed over medium sized saucepan.
  Discard seeds. Mix cornstarch with puree until blended.
  Bring to boiling, stirring constantly; simmer 1 minute or
  until sauce is thickened and clear.
  
  Pour raspberry sauce into small bowl. Cover and
  refrigerate until cold. In clean food processor, puree
  peach slices with 1/4 cup sugar until blended; pour into
  small bowl; set aside. Remove cake from pan; place on
  serving dish. Spoon raspberry sauce over sour cream,
  covering half of surface. Spread peach puree on other
  half.
  
  Arrange kiwifruit and peach slices along the line where
  the raspberry sauce meets the peach puree. Add whole
  raspberries as desired. Cut cake into wedges to serve.
  Pass remaining raspberry sauce and peach puree.
   
  VARIATION: Add variety to recipes that call for graham
  cracker crusts by mixing in the flavor of your favorite
  cookie. In any graham cracker crust recipe, use halt
  graham cracker crumbs and half chocolate, vanilla or
  shortbread cookie crumbs for an interesting version of an
  old favorite.
  
  McCall's Cooking School | Desserts 2

  Scanned & Fixed by Diane P. and Gary G.

  Collected by Jim Weller

  Uncle Dirty Dave's Archives

MMMMM

... The trouble with facts is that there are so many of them - S. M. Crothers
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