| 58 | 59 | 60 | 61 | 62 |
| 1 | 17 | 34 | 51 | 68 |
|
2
1
tablespoons butter
tablespoon vanilla extract
1
1
/8 cup peanut butter
dash salt
3
cups powdered sugar
35 unwrapped Kraft caramels
1
1
cup dry-roasted unsalted peanuts
bag milk-chocolate chips -- (12-ounce)
With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9x9-inch pan. Put in
the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the
refrigerated nougat in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature (less than 70 degrees F). This
could take several hours, but the bars will set best this way. You can
speed up the process by placing the bars in the refrigerator for 30
minutes.
Makes about 2 dozen bars.
Soup Nazi's Seafood Bisque
2
cups dry white wine
1
1
1
2
1
bay leaf
onion, roughly chopped
clove garlic
ribs celery
lobster, 1 1/2 to 2 pounds
1
2 medium-size shrimps, in shell
24 mussels, well scrubbed
2 sea scallops
1
4
cups heavy cream
1 cup milk
teaspoon dried thyme
tablespoon minced fresh parsley
/4 teaspoon dried rosemary
1
1
1
1
cup fresh spinach, well rinsed and chopped
/2 cup grated carrot
salt and freshly ground black pepper to taste
/2 teaspoon fresh lemon juice
1
1
1
. Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot
and steam for 10 minutes. Remove the lobster, set aside and cool.
2
. Add the shrimps to the boiling broth, cover the pot and steam for
5
minutes. Remove the shrimps with tongs, set aside and cool.
3
. Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with the tongs,
extract the meat and discard the shells.
4. Add 2 cups of water to the liquid in the pot, bring to a boil and
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