Start your new year off with a bang with our fabulous selection of new years eve recipes.
Chocolate fudge Cookies
1 pound butter
1 ¾ pound sugar
2 teaspoonfuls of baking soda in a pint of milk
1 tablespoon caraway seed
Add flour enough to roll
Mix the butter and sugar to a cream.
Add the milk and baking soda.
Then beat three eggs and grate in one nutmeg.
Rub in a heaping tablespoon of caraway seed.
Add flour and shape it into 1 inch balls.
Bake immediately in a quick oven.
2 pounds (12 to 15-count) shrimp
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tsp olive oil
1/2 cup chili sauce
2 tsp freshly squeezed lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp hot sauce
1/2 cup ketchup
3 tsps prepared horseradish
Preheat the oven to 400 degrees F.
Peel and devein the shrimp.
Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer.
Roast for 8 to 10 minutes. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
Serve as a dip with the shrimp.
1 cup canola oil
3/4 cup all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 teaspoon freshly black pepper
1 pound manchego cheese, cubed
10 large or colossal green olives
10 large or colossal black olives
1/2 pound serrano ham, thinly sliced
Heat canola oil to 350 degrees F.
Drain the olives.
Mix flour, garlic powder and chili powder together and place in a shallow dish.
Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs.
Set on a plate while the oil heats.
Fry it until golden brown, then remove and drain on paper towels.
Serve on a platter with Manchego cheese cubes and slices of serrano ham.
Black-Eyed Pea Salad
Red & yellow pepper, chopped
½ onion, chopped
2 jalapeno chilies
2 tsp chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tsp vinegar
¼ cup olive oil
½ tsp cumin
1tsp black pepper
4 slices cooked bacon
Mix the finely chopped, yellow & red peppers, onion, chilies, black-eyed peas, parsley & garlic together in a large bowl.
Whip the red wine vinegar and balsamic vinegar together.
Gradually add the olive oil to thoroughly blend with the vinegars.
Stir in the cumin, salt and black pepper.
Pour the dressing over the vegetable mixture, tossing to coat.
Cover & refrigerate 3 to 4 hours.
Before serving, stir in the crumbled bacon.
Black Forest Cake
1 cup milk
1 tsp vinegar
1 ¾ cup flour
2 cups white sugar
¾ cup cocoa powder
2 tsp baking soda
½ tsp salt
½ cup vegetable oil
1cup brewed coffee
1 tsp vanilla extract
1 cup cherry pie filling
½ cup cherry liqueur
Preheat the oven to 350 degrees.
Grease & flour the cake pans.
Prepare sour milk by combining milk & vinegar.
Mix together the flour, sugar, cocoa powder, baking soda, baking powder & salt.
Whisk together the eggs, oil, coffee and vanilla in a large bowl.
Stir in the sour milk and gradually beat in the flour mixture.
Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow cake layers to cool completely.
Combine the cherry pie filling and cherry liquor.
Refrigerate the cherry mixture to fill the cake.
Glazed Sweet Potatoes
2 sweet potatoes
3 tsp butter
¼ cup maple syrup
2 tsp brown sugar
2 tsp flaked coconut
1/3 cup chopped pecans
Place the sweet potatoes in a large saucepan with water. Bring the water to a boil until tender.
Preheat the oven to 350 degrees.
Peel and cut the sweet potatoes into the large chunks.
In a small saucepan, melt the butter and add syrup, sugar and coconut together over a low heat. Cook & stir the mixture for 3-5 min.
sprinkle the mixture over the sweet potatoes.
Bake for 5-7 min, until top is lightly browned.
Black-Eyed Peas and Sausage
1 lb chopped white onions
1 bunch chopped green onions
chopped green pepper
2 cloves garlic
½ cup chopped parsley
1 lbs boiled salt pork
1 lbs hot smoked sausage
½ lb dried black-eyed peas
1 lbs rice
Stir fry onions, pepper, garlic and parsley in Dutch oven with 2 tbsp olive oil.
Add salt meat, sausage, black-eyed peas and rice.
Add water and bring to boil.
Mix the mixture well, cover and reduce heat to low.
Cook for 45 minutes before serving.
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