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Potato Salad Extraordinaire! Ingredients: - 12 lb bacon - 12 cup sugar - 2 tablespoons flour - 2 eggs - 14 cup vinegar - 1 cup water - 12 cup salad dressing - 2 tablespoons yellow mustard - 10 medium potatoes - 12 cup celery, diced - 5 eggs, hard boiled - 14 cup onion, diced - salt and pepper Directions: - Cook potatoes with skin on and set aside to cool. - Cut bacon into 1/2 inch strips. - Fry lightly, drain. - Mix sugar and flour, add eggs and beat to smooth paste. - Slowly stir in vinegar and water. - Pour into pan with bacon and cook until thickened. - Cool thoroughly; add salad dressing, stirring until well blended. - Peel cold potatoes and dice them into a large bowl with the hard boiled eggs chopped, celery, and onion. - Add dressing, mustard, salt and pepper to taste.
Christmas in a Glass Ingredients: - 1 bottle Prosecco, or other sparkling dry white wine, well chilled - 1 bottle gingerbread flavored syrup (or cranberry flavored syrup) Directions: - Pour the Prosecco into glasses. - Add a capful of the syrup to each glass of the Prosecco, to taste.
Non-Fried Sweet & Sour Tofu Meatballs For Your Diet Ingredients: - 70 grams Chicken tenders - 250 grams Tofu - 1 Shiitake mushrooms - 10 Dried wheat gluten - 2 tbsp Katakuriko - 3 drops Soy sauce - 1 tbsp Cooking sake - 1 dash Salt - 1 pinch Black pepper - 1 dash Olive oil - 2 tbsp Cooking sake - 2 tbsp Soy sauce - 2 tbsp Vinegar - 2 tbsp Cooking sake - 2 tbsp Sugar - 2 tbsp Water Directions: - Heat the tofu for 1 minute in the microwave. - Add it plus finely-choppped mushrooms, chicken breast, grated wheat gluten, and the materials marked with to a bowl and mix. - Create bite-sized rounded pieces of the mixture in Step 1 and add them to a frying pan coated in olive oil. - Then add sake and steam. - When one side is golden brown flip them over. - After they've been cooked through drain them on a plate. - If you use a spoon when flipping them over you'll get a meatball shape. - Up to this point the mixture is the same for "Non-Fried Tofu Minced Cutlet For Your Diet", so you can set half aside for that if you like. - Add the materials marked with to the frying pan, and add the meatballs from Step 2. - When the sauce has boiled, it's done. - Add some veggies for sweet and sour pork style! - Use 200 g of tofu to get a slightly more rounded shape.
Sammy's Favorite Dog Treats Ingredients: - 1 lb beef liver - 2 eggs - 1 carrot - 12 teaspoon beef bouillon - 12 teaspoon garlic powder - 12 cup cornmeal - 12 cup whole wheat flour Directions: - Puree Liver, Eggs, Carrot, and Garlic Powder in a food processor. - Dump corn meal and flour into food Processor and mix well. - Pour into a foil lined greased or Pammed 9X9 baking pan. - Bake for 25 minutes @350F. - Slice into treat size strips. - If too wet bake for up to an additional 10 minutes. - Stores well in Refrig for up to 3 weeks.
Pumpkin Cookie and Fruit Dessert Dip Ingredients: - 1 (8 ounce) package cream cheese, softened - 1 (7 ounce) jar marshmallow creme - 12 cup canned pumpkin - 14 teaspoon ground cinnamon - 14 teaspoon ground nutmeg - 18 teaspoon ground ginger (optional) Directions: - Mix all ingredients until well blended; cover. - Refrigerate several hours or until chilled. - Serve with tart apple slices and cookies (Ginger Snaps, Nilla Wafers, Gram Crackers.) - Can also use a frosting for pound or spice cake. - Honey Wheat Pretzels are good also.
Sesame Pudding Gelatin Version Ingredients: - 50 grams Sesame paste - 30 grams Sugar - 600 ml Milk - 15 grams Powdered gelatin - 20 ml Hot water Directions: - Add the sesame paste, sugar, and milk into a pot, and turn on the heat. - Add the gelatin soaked in hot water, and dissolve. - Set the pot in a bowl of ice-cold water to cool. - Pour the mixture into molds and chill it in the fridge to harden.
Chocolate Pecan Pie Ingredients: - 1 pre made pie crust - 1 cup light corn syrup - 12 cup sugar - 12 butter - 1 tablespoon vanilla - 3 eggs - 1 cup semi-sweet chocolate chips - 1 12 cups pecan halves - 10 extra pecans Directions: - In a large bowl cream corn syrup,butter,suger and eggs till smooth and well mixed. - Add chocolate except set aside 2 tbls of chips fo top, add nuts and mix till well blended. - Pour into pie shell and and add rest of nuts and place in oven. - Bake 55 to 60 mins or untill a deep golden brown and filling is set, remove from oven and add last of the chips to top of pie.
Chocolate Chip Cookie Dough Bites Ingredients: - 12 ounces refrigerated chocolate chip cookie dough - 12 cup butter - 14 cup sugar - 12 cup brown sugar - 3 tablespoons half-and-half - 1 teaspoon vanilla - 1 13 cups flour - 23 cup mini chocolate chip - 2 cups chocolate chips (melted) - 1 tablespoon shortening Directions: - After you scoop them, roll them into round balls like the third one up from the bottom right. - Yeah. - I forgot to take a picture of them all rolled. - Then freeze them so theyll be firm enough to dip.
Grilled Three-Potato Salad Ingredients: - 1 pound red-skinned sweet potatoes (yams), unpeeled, scrubbed - 1 pound small Yukon Gold potatoes, unpeeled, scrubbed - 1 pound small purple potatoes, unpeeled, scrubbed - 1/2 cup mayonnaise - 1/4 cup fresh lemon juice - 2 tablespoons Dijon mustard - 2 teaspoons celery seeds - 1/2 cup plus 1 tablespoon chopped green onions Directions: - Prepare barbecue (medium-high heat). - Cut sweet potatoes into quarters. - Arrange on large sheet of foil. - Cover with more foil and seal edges to enclose. - Wrap Yukon Gold potatoes in foil in single layer. - Wrap purple potatoes in foil in single layer. - Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes. - Remove from grill. - Open foil packets and cool potatoes completely. - Cut all potatoes into 3/4- to 1-inch pieces. - Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. - Add all potatoes and 1/2 cup green onions and toss to blend. - Season generously with salt and pepper. - (Can be prepared 6 hours ahead. - Cover and refrigerate. - Bring to room temperature before serving). - Sprinkle salad with remaining 1 tablespoon green onions.
New England Cranberry Sauce Ingredients: - 4 cups cranberries - 1 cup water - 2 cups sugar Directions: - Mix all ingredients in a saucepan. - Heat to boiling, stirring until sugar has dissolved. - Cook about 10 minutes, or until berries have all burst and liquid is reduced somewhat. - Sauce will thicken more as it cools.
Twice Stuffed Chicken Potatoes Ingredients: - 3 large baking potatoes, washed and scrubbed - 12 cup fat free chicken broth - 14 cup milk - 1 tablespoon salt - 12 teaspoon pepper - 12 cup fat free sour cream - 6 ounces southwestern chicken strips, chopped - 23 cup shredded cheddar cheese Directions: - Bake potatoes 1 hour at 375F. - While potatoes are warm, halve and scoop out potatoe, leaving a 1/4" shell. - Mix potatoes, broth, milk, salt, pepper, and sour cream together. - Divide into potato shells. - Top each potato half with 1 oz. - chicken and 2 T cheese. - Broil potatoes 4 minutes to melt cheese.
Turkey Bolognese Ingredients: - 2 tablespoons olive oil - 2 lbs lean ground turkey - 2 tablespoons kosher salt - 1 tablespoon black pepper - 2 tablespoons italian seasoning - 2 tablespoons dry basil leaves - 2 cups yellow onions, chopped - 34 cup carrot, diced - 12 cup celery, diced - 1 lb button mushroom, sliced thin - 2 tablespoons fresh garlic - 34 cup red wine - 20 ounces beef consomme or 20 ounces broth - 1 (15 ounce) can diced tomatoes - 1 (15 ounce) can tomato puree - 2 (15 ounce) cans great northern beans - 2 teaspoons crushed red pepper flakes Directions: - In a big pot over medium high heat, begin browning the turkey in the oil. - Season with salt and pepper and once the turkey is mostly cooked and creating a good bit of steam, add the herbs. - Add the chopped vegetables all at once. - This will help the pan cool down a bit to start the process of sweating the vegetables. - Cook for 5-10 minutes. - When the vegetables are well sweated -- yeah sweated, add all of your liquids, beans, and tomatoes to the pot. - Simmer for 20 minutes or so, over medium-low heat, stirring occasionally. - Season with the pepper flakes, and stop the heat. - Allow the sauce to rest, for another 20 minutes. - Trust me, don't skip this step. - It does worlds for the flavor and you'll save yourself the trouble of a scorched tongue.
Beatnik Ingredients: - 24 ounces bourbon - 12 ounces tawny port - 8 ounces Averna amaro - 32 dashes of Peychaud's bitters - Ice - 8 orange twists Directions: - In a pitcher, combine all of the ingredients except ice and the orange twists and stir well. - Add ice and stir again, then strain into chilled martini glasses. - Pinch an orange twist over each glass, rub around the rim and add to the drink.
Quails With Rosemary On Soft Polenta Ingredients: - 8 quails, wing tips removed - 12 sprigs fresh rosemary - Salt and freshly ground pepper to taste - 16 thin slices pancetta - 2 1/2 cups water - 2 teaspoons salt - 1/2 cup yellow cornmeal Directions: - To prepare the quails, preheat the oven to 425 degrees. - Place 1 sprig of rosemary in the cavity of each quail, cutting the sprigs as needed to fit. - Wrap 2 pieces of pancetta around each quail and tie securely with string. - Set aside. - To prepare the polenta, combine the water and salt in a medium-size saucepan. - Bring to a boil over medium heat. - Whisking constantly, add the cornmeal to the pan very gradually, pouring it in a light, steady stream. - Change from a whisk to a wooden spoon and reduce the heat so that the mixture is at a slow simmer. - Stir constantly until the polenta thickens, about 10 minutes. - Meanwhile, when the polenta is almost done, place the quails in the oven and roast for 10 minutes. - Remove the string. - Divide the polenta among 4 plates and top each serving with 2 of the quails. - Garnish with a sprig of rosemary and serve immediately.
Potato Gnocchi with Spring Peas and Prosciutto Ingredients: - 1 pound Yukon Gold potatoes, unpeeled - 2 quarts water - 2 eggs - 1 cup flour - 1 teaspoon salt - 1 teaspoon ground black pepper - 1/2 cup fresh peas, shelled and blanched in boiling water for 2 minutes - 1/4 pound prosciutto, julienned - 1/2 cup heavy cream - 3 tablespoons butter Directions: - Put the potatoes in a pot with the water. - Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. - Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off. - Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl. - Add the eggs, one at a time, to the riced potatoes and incorporate well. - Add the flour in two stages, so you use just enough to bind the potato. - Add the second half of the flour (and have some additional flour available, in case it's necessary) and mix well to form a dough. - Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log. - Cut the log into 1/2-inch-thick round pieces. - Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side. - Set aside and refrigerate until needed. - Cook them in several quarts of boiling, salted water for 10 to15 seconds. - They cook very quickly and are done when they float to the surface. - Heat the cream in a saucepan, add the peas, and allow to simmer for several minutes. - Add the butter to the cream, whisking in to incorporate well before adding the prosciutto. - Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.
Sausage, Pepper & Potato Skillet Recipe Ingredients: - 1 pound Italian style sausage, sweet or possibly warm or possibly combination (pork or possibly turkey) - 1 lg. tomato, minced (peeled if you like) - 1-2 med. onions, cut into 1" pcs - 2-3 green peppers, cut into 1" pcs - 4-5 med. potatoes, peeled & cut into 3/4" chunks - 1/8 teaspoon fresh grnd pepper - 1/2 c. water Directions: - 1. - In very large skillet or possibly Dutch oven, brown sausages over moderate heat, remove and cut into 1" pcs. - 2. - Drain off drippings from pan, return sausage to pan and add in all other ingredients. - 3. - Cover and simmer over moderate to low heat for about 20 min, stirring occasionally till potatoes are fork tender.
Pecan Spice Cake Ingredients: - 2 cups all-purpose flour - 3 cups coarsely chopped toasted pecans - 23 cup chopped dried apricot - 1 12 teaspoons baking powder - 1 teaspoon cinnamon - 1 teaspoon nutmeg - 12 teaspoon salt - 12 teaspoon ground cloves - 12 cup butter or 12 cup margarine, softened - 1 cup granulated sugar - 3 eggs - 14 cup milk - 14 cup brandy - 12 cup icing sugar - 12 teaspoon vanilla - 4 teaspoons whipping cream or 4 teaspoons milk Directions: - Grease and flour a 9-inch springform tube pan, tapping out the excess flour. - In a medium bowl, combine 1/2 cup of the flour, the pecans and apricots; toss well and set aside. - In a separate medium bowl, stir together the remaining flour, the baking powder, cinnamon, nutmeg, salt and cloves. - In a large bowl, cream together the butter and sugar until fluffy. - Beat in the eggs, one at a time, beating well after each addition. - Add the flour/spice mixture to the butter mixture alternately with the brandy and milk. - Stir in the nut mixture. - Spoon the batter into the prepared pan. - Bake at 325 degrees F for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. - Let cool completely in the pan on a wire rack. - Remove from the pan; place on a serving plate. - To make the glaze, stir together in a small bowl the icing sugar and vanilla. - Add enough cream to make a runny icing. - Spoon the glaze onto the cooled cake so that it drizzles down the sides.
Black Bean Burgers Ingredients: - 4 cups cooked black beans, well drained - 1 red onion, finely chopped - 1 red bell pepper, seeded and finely chopped - 1 poblano pepper, roasted and chopped (optional) - 1 tablespoon ground cumin - 1 tablespoon chili powder - 2 tablespoons chopped fresh cilantro - 14 teaspoon cayenne pepper - salt and pepper - 1 tablespoon oil (your preference) Directions: - In a large bowl, mash the beans with a potato masher. - Mix in the red onion, red bell pepper, poblano or other roasted pepper, cumin, chili powder, cilantro, cayenne and salf and pepper. - Heat the oil in a heavy skillet over med-high heat. - Form the mixture into 6 or 8 patties and fry, about 2 minutes per side. - Serve hot on buns or pita bread with lettuce, tomato and salsa of your choice.
Cheddar Chipotle Fondue Ingredients: - 2 cups shredded HOFFMAN'S Sharp Pasteurized Process Cheddar Cheese - 1/2 cup dry white wine - 1/2 cup whipping cream - 2 Tbsp. GREY POUPON Dijon Mustard - 1 Tbsp. chipotle peppers in adobo sauce, pureed Directions: - Mix all ingredients in medium saucepan. - Cook on low heat until process cheese is melted and mixture is heated through, stirring constantly. - Serve in fondue pot with toasted bread cubes, roasted cubed potatoes, cut-up grilled chicken or cut-up grilled vegetables.
Roasted Mushroom Crostini Ingredients: - 5 portabella mushrooms - 12 lb baby portabella mushrooms (cremini) - olive oil - fresh ground black pepper - fresh sage leaf, chopped - 1 whole wheat baguette, sliced on bias and toasted Directions: - Preheat oven to 400 degrees F. Have ready a baking sheet with sides. - Wipe the portabellas with a damp paper towel to clean. - Do not dunk them in water as the portabellas will soak up the water and become soggy. - Remove the stems and as much of the gills as possible. - Wipe the cremini also. - Place the portabella caps on the baking sheet, cap side down. - Drizzle with olive oil and pepper. - Add the cremini and spray them with cooking spray. - Bake the mushrooms in preheated oven for 20-25 minutes. - After 15 minutes, toss mushrooms around in pan, then return to oven. - Cool enough to handle. - Chop roasted mushrooms to bite-size. - Add chopped sage to the mushrooms. - Spoon mushroom mixture on toasted baguettes. - Serve warm.
Pork Ribs with dry rub (oven cooked and grilled) Ingredients: - 1/2 cup brown sugar - 1 tbsp salt - 1 tbsp paprika - 1 tbsp garlic powder - 1 tbsp onion powder - 1 tbsp cumin - 1 tbsp chili powder - 1 tsp dry mustard - 1 tsp coriander - 1/2 tsp cayanne pepper - 1/2 tsp all spice - 1/2 tsp blackened seasoning - 1/2 cup yellow mustard for moisture. Directions: - I normally use baby back ribs but you can use country style ribs as well. - Of course wash and remove the membrane from you rack... - Dry well with paper towels. - I usually lay out a couple sheets of wax paper to add the mustard and rub. - lather the whole rack up with mustard. - enough to coat entire rack.... then go ahead and mix all the seasonings together well. - rub all over ribs and bake at 250F for about 3 1/2 to 4 hours depending on the weight of your ribs. - (my babybacks are about 3 lbs and leave them in for about 4 hrs..) - once ribs are cooked to your liking add to a hot grill to get the nice grilled taste. - if you don't have a grill broil for about 5-8 min on high to make them nice and crispy! - !
Chilled Tomato-Tarragon Soup with Croutons Ingredients: - 1/2 cup olive oil, divided - 7 tablespoons finely chopped fresh tarragon, divided - 8 1/3-inch-thick baguette slices - 4 1/4 cups coarsely chopped plum tomatoes (about 3 1/4 pounds), divided - 1 cup chopped shallots - 4 garlic cloves, chopped - 1/4 teaspoon dried crushed red pepper - 2 tablespoons tomato paste Directions: - Mix 1/4 cup oil and 4 tablespoons tarragon in bowl. - Season with salt and pepper. - Brush over both sides of bread. - Toast bread in large skillet over medium heat until crisp, about 6 minutes per side. - Transfer croutons to plate. - Meanwhile, heat 1/4 cup oil in another large skillet over medium heat. - Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon. - Saute until vegetables just begin to soften, about 6 minutes. - Stir in tomato paste. - Reduce heat to medium-low. - Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes. - Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. - Discard solids in sieve. - Season soup with salt and pepper. - Freeze soup just until cold, about 30 minutes. - Ladle into bowls. - Top with croutons; sprinkle with 1/4 cup chopped tomatoes.
Nescafe Jungle Punch Ingredients: - 2 teaspoons nescafe red mug instant coffee granules - 250 ml cold milk (Use low-fat, if you wish) - 1 tablespoon maggi coconut milk powder - 12 banana, chopped - 2 scoops chocolate ice cream - 5 -6 ice cubes Directions: - Blend everything in a mixer for 1 minute. - Pour over ice cubes in a mug. - Serve cold.
Baked Herb Polenta With Concasse Of Tomato Recipe Ingredients: - 2 quart lowfat milk - 3/4 c. dry basil - 1/2 tsp garlic, finely minced - 1/2 tsp chicken stock - 2 c. yellow cornmeal - 1/2 c. Parmesan cheese, grated Salt and freshly grnd black pepper, to taste Garlic pwdr, to taste - 1 lrg eggplant, cut in 1/4" slices Extra virgin olive oil - 2 Tbsp. vegetable oil - 4 c. tomatoes, minced - 1/2 c. garlic, finely minced - 1/2 c. fresh basil, minced - 1/2 tsp white wine - 1/2 tsp fresh lemon juice Salt and freshly grnd black pepper, to taste Garlic pwdr, to taste Directions: - To make the polenta:In a the stainless steel top of a large double boiler, heat the lowfat milk over warm water. - Stir in the basil, garlic, and chicken stock. - When the lowfat milk is scalded, slowly add in the cornmeal, stirring constantly, till the mix starts to thicken. - Continue to add in the cornmeal till a spoon stands up firmly in the mix. - Stir in the cheese, salt, black pepper, and garlic pwdr. - Keep hot. - Lightly coat the eggplant slices with the oil and place on a baking sheet. - Grill the slices under the broiler. - Remove and let cold. - Preheat oven to 350 F. In a 12 x 15 inch greased baking pan, spread half of the polenta. - Place the grilled eggplant proportionately over the polenta. - Top the eggplant layer with the remaining polenta and bake for 25 to 30 min or possibly till golden. - (Don't over-bake.) - Let cold for 5 - 10 min on a wire rack. - Top each serving of the hot polenta with the Tomato Concasse and serve immediately. - YIELD: 8 SERVINGS - Tomato Concasse:In a large skillet, heat the oil and saute/fry the tomatoes, garlic, and basil for 5 - 10 min, or possibly till the tomatoes are softened. - Stir in the wine, lemon juice, salt, black pepper, and garlic pwdr and heat through. - Makes 4 c.. - THE 1661 INN / HOTEL MANISSESBLOCK ISLAND, RHODE ISLAND
Mako Shark With Green Peppercorn Sauce Ingredients: - 1 mako shark steak (about 1 1/2 to 2 pounds) - Juice 1/2 lemon - 2 tablespoons butter - 1 tablespoon peanut or vegetable oil - 3 shallots, minced - 1/2 cup brandy - 1/2 cup dry red wine - 1 1/2 tablespoons green peppercorns, crushed - 1/2 cup heavy cream - Coarse salt and freshly ground pepper to taste - Chopped parsley to garnish Directions: - Wipe the steak dry with paper towels. - Sprinkle on both sides with lemon juice and set aside. - Heat the butter and the vegetable oil in a large skillet. - Add the steak and brown on both sides. - Turn heat down and cook for about five minutes on each side, or until done. - Remove to a heated platter and keep warm. - Add the shallots and saute for one minute. - Add the brandy, wine and peppercorns and bring to boil, stirring. - Add the cream and season with salt and pepper. - Pour the sauce onto the steak, sprinkle with parsley and serve.
So Cal Corn Dip Ingredients: - 2 (8 ounce) packages cream cheese - 1 (8 ounce) canchopped jalapenos - 1 (15 1/4 ounce) can whole kernel corn - 12 cup parmesan cheese Directions: - Blend ingredients together and bake at 350 degrees until toasted on top. - Serve with corn chips.
Horseradish Potatoes Ingredients: - 3 lbs new potatoes, scrubbed - salt - 2 tablespoons grated fresh horseradish - 14 teaspoon grated nutmeg - 1 cup milk - 14 lb unsalted butter - black pepper, freshly ground - 1 garlic clove, coarsely chopped - 4 tablespoons flat-leaf Italian parsley, coarsely chopped Directions: - Boil potatoes in salted water until easily pierced with a knife. - Drain and pass through a food mill or ricer. - Add remaining ingredients; combine well. - Keep warm until ready to serve with meat and other vegetables.
Chocolate-Laced Kiwi With Orange Sauce Ingredients: - 12 cup plain fat-free yogurt - 1 tablespoon frozen orange juice concentrate (partially thawed) - 4 large kiwi fruits, peeled and cut into 1/4-inch slices - 2 tablespoons semi-sweet chocolate chips - 1 teaspoon shortening Directions: - Mix yogurt and orange juice concentrate; spoon 2 tablespoons onto each of 4 dessert plates. - Arrange kiwifruit on yogurt mixture. - Melt chocolate chips and shortening over low heat, stirring constantly. - Carefully drizzle chocolate in thin lines over kiwifruit.
Braised Brussels Sprouts With Bacon and Chestnuts Ingredients: - 1 12 lbs Brussels sprouts - 4 slices bacon, chopped - 1 shallot, minced - 12 lb chestnuts, peeled and coarse chopped - 1 cup chicken broth - 1 12 teaspoons sherry wine vinegar - kosher salt & freshly ground black pepper Directions: - Cut an "X" on the bottom of each stem end of the Brussels sprouts and peel away any leaves that are discolored or loose. - Steam the Brussels sprouts in a covered pot, over rapidly boiling water, until tender, about 8 to 10 minutes. - Quarter each sprout lengthwise and set aside. - In a dry skillet, over medium heat, render the fat from the bacon, about 5 minutes; add the minced shallot and cook 1 minute. - Add the chestnuts and chicken broth, cover, and simmer until chestnuts are tender and sweet, about 10 minutes. - Add vinegar, Brussels sprouts, and cook about 5 minutes; season to taste with salt and pepper and a little more vinegar, if needed.
Quick Pecan Tart Ingredients: - 1 18-ounce log refrigerator sugar-cookie dough - 1/2 cup (1 stick) unsalted butter - 1/2 cup (packed) golden brown sugar - 1/4 cup dark corn syrup - 2 tablespoons whipping cream - 2 cups pecans (about 8 ounces) Directions: - Preheat oven to 350F. - Cut cookie log crosswise into 3 equal pieces. - Press 2 pieces of dough evenly into 9-inch-diameter tart pan with removable bottom (reserve remaining dough for another use). - Bake tart crust 12 minutes. - Using back of fork, press down bottom of crust if necessary. - Bake until golden brown, about 3 minutes longer. - Transfer to rack. - Stir butter, sugar and corn syrup in heavy medium saucepan over low heat until sugar dissolves. - Increase heat to medium and boil 1 minute. - Mix in cream, then pecans. - Boil until mixture thickens, stirring occasionally, about 4 minutes. - Spoon filling into warm crust. - Bake tart until filling is bubbling and color deepens slightly, about 10 minutes. - Transfer tart to rack and cool completely.
Cheesy Zucchini Coins Ingredients: - 1 1/2 lb. zucchini - 2 tbsp. olive oil - 1/4 tsp. salt - 1/4 tsp. Pepper - 1 c. finely grated Pecorino Romano cheese - Lemon wedges Directions: - Preheat oven to 450 degrees F. In a large bowl, toss zucchini with olive oil and salt and pepper. - Arrange on rack in 18" by 12" jelly-roll pan; sprinkle with Pecorino Romano cheese. - Roast 25 minutes or until golden brown. - Serve with lemon wedges.
Jamocha Bread Ingredients: - 1 cup strong coffee (quality blend and brewed double strength) - 2 tablespoons orange juice - 3 tablespoons sugar - 1 teaspoon salt - 2 14 teaspoons yeast (1 packet) - 3 tablespoons yogurt (I used Greek) - 1 egg - 4 cups flour - 1 tablespoon cocoa powder - 34 teaspoon cinnamon Directions: - Warm the coffee to about 100 degrees (30 seconds or so in the microwave but don't make it too hot). - Put the warm coffee, orange juice, sugar, and salt into a large bowl or the bowl of a stand mixer. - Stir together, then sprinkle the yeast on top. - Add the yogurt, egg, flour, cocoa powder and cinnamon. - By hand, mix well and knead for 10 minutes OR knead with the dough hook of the mixer for 5 minutes. - With the oven off, place the bowl of dough on the middle rack. - On the rack below, put a bowl of hot water. - Cover the dough bowl with towel. - Leave in closed oven for 1 hour, until the dough has risen double in size. - Spray your loaf pan with cooking spray. - Put the dough on a floured cutting board and knead two or three times. - Press the dough into a rectangle that is as long as your loaf pan and twice as wide. - Roll the dough into a tube and place seam side down in the loaf pan, pressing lightly so the dough fills the pan. - Allow to rise again for 1 hour, using the same method as the first rise. - Remove the dough from the oven and preheat to 400 degrees. - Bake the bread for 5 minutes at 400 degrees, then lower heat to 350 degrees and bake for 30 minutes. - Allow the bread to cool in the pan for 2 minutes, then remove and place on a wire rack to cool.
Crostini Toscane Ingredients: - 3 tbsp. virgin olive oil - 1 md. red onion, cut into 1/8-inch dice - 1 tbsp. capers - 2 tbsp. anchovy paste - 4 anchovy fillets, rinsed and patted dry - 1/2 cup dry red wine, such as Chianti - 2 tbsp. tomato paste - 1 tbsp. balsamic vinegar - 1/2 lb. chicken livers - 8 slices Italian peasant bread, 1-inch thick - Salt, to taste - Freshly ground black pepper, to taste Directions: - In a 12-inch skillet, heat 3 tbsp. - olive oil until smoking over medium heat. - Add onion, capers, anchovy paste and cook until golden brown, 8 to 10 minutes. - Add chicken livers and stir until lightly browned, 4 to 5 minutes. - Add wine, tomato paste and balsamic vinegar and bring to boil. - Lower heat and simmer 15 minutes. - Season with salt and pepper. - Place mixture in food processor and pulse 5 or 6 times until chopped but not paste-like (there should be some lumps). - Remove from processor and set aside. - Toast bread under broiler and spread liver mixture over one side of each piece and serve.
Yangnyeom Chicken Homemade Ingredients: - 10 Chicken wings, drumettes - 1 tbsp Grated garlic - 1 tbsp Grated ginger - 1 Katakuriko - 1 Egg - 1 Salt and pepper - 1/2 tbsp Gochujang - 2 tbsp Chili sauce - 1 tbsp Honey or sugar - 2 tbsp White stalk of Japanese leek (minced) - 2 tbsp Sake - 1 Salt and pepper - 1 Frying oil Directions: - Season the chicken with salt and pepper, then coat in grated garlic and ginger. - Lightly remove the garlic and ginger. - Soak the chicken in a beaten egg, sprinkle on katakuriko, then deep fry. - To check the temperature of the oil, drop the batter into the oil. - It's the right temperature if it first sinks, then immediately rises to the top. - Deep fry for about 8 minutes over low-medium heat. - After 8 minutes, remove the chicken from the oil, then drain for 3 minutes to cook in residual heat. - Next, deep fry the chicken in hotter oil. - Remove from the oil after they turn a nice golden brown. - This will make the outside light and crisp. - Combine all of the ingredients listed from the gochujang to sake, and heat. - Simmer it to blend the flavors, then turn off the heat. - Don't boil the sauce. - If adding sugar, I recommend adding more sake. - Evaporate the alcohol, if so desired. - Season with salt and pepper to taste. - Coat the fried chicken in the sauce. - They're ready to be served!
Crusty Sour Cream Bread Ingredients: - 300 grams Bread (strong) flour - 6 grams Salt - 3 grams Yeast - 90 ml Water - 21 grams Sour cream - 60 grams Raisins - 1 Boiling water - 1 tbsp Rum - 40 grams Orange peel - 50 grams Walnuts - 30 grams Whole wheat flour - 180 ml Water Directions: - Pour hot water over the raisins, drain immediately in a sieve, sprinkle on some rum, and let cool. - Bake the walnuts in an oven preheated to 180C for 5 minutes, then chop roughly. - Boil the water marked in a small saucepan, add the whole wheat flour and stir over a medium heat. - When it is well mixed, transfer to a bowl and let cool. - Knead the ingredients marked with the cooled mixture from Step 2 together in a bowl. - When the dough has come together, mix in the raisins and walnuts from Step 1 and the orange peel. - Once you've formed it into a nice round shape, place it in a bowl and leave to rise until it's more than double its original size. - When finished rising, divide into 3 portions and let rest for 20 minutes. - Form into any shape you like, place on a baking tray and allow to rise for a second time until it doubles in size again. - Sprinkle on some whole wheat flour (not listed), make small cuts in the surface, and bake for 20 minutes in an oven preheated to 220C.
Vegan Hot Cocoa - No Dairy or Soy Ingredients: - 1 tablespoon cocoa - 2 tablespoons unrefined vegan sugar - 1 cup rice milk - 14 teaspoon almond extract or 14 teaspoon vanilla extract Directions: - Add All of the ingredients in a microwaveable mug and microwave on high for 1 minute. - Stir and drink.
Grilled Cheese Italiano Ingredients: - 2 slices Fresh Italian Bread - 3 Tablespoons Butter - 3 slices Provolone Cheese - 2 slices Genoa Salami - 2 slices Prosciutto - 1 Large Roasted Red Pepper, Sliced Into Strips - Ground Black Pepper To Taste Directions: - Butter each slice of bread on one side with approximately one tablespoon of butter. - Grind some black pepper onto the butter to add a nice peppery taste to the bread. - Put one slice of bread on your work surface, butter side down. - Layer on 2 slices of the provolone, the Genoa salami, prosciutto, the third slice of provolone, and finally, the roasted red pepper slices. - You can use as little or as as much as youd like. - I sliced one large one into strips for each sandwich. - Heat the remaining butter in a pan on medium-high heat. - Place your layered bread onto the hot pan. - Top with the other slice of bread, buttered side out, and press down firmly with a spatula or flipper. - Keep a close eye on the temperature of the pan, and lift the sandwich occasionally to check on the browning. - Once the sandwich is golden brown on the bottom (approximately 4-5 minutes), carefully flip it. - Again, keep a close eye on the sandwich and check the browning every minute or so. - The other side typically takes less time to brown. - Every pan/stove element is different and you dont want to burn a perfect grilled cheeseespecially with this delicate and fluffy fresh Italian bread! - Remove from heat when golden brown on each side. - Let the sandwich sit for a moment to cool. - Once cooled, carefully slice into it. - Be mindful of the cured meats, as they can be tough to cut/bite into. - Be firm when biting and cutting in order to avoid the sometimes inevitable slide-out.
Bed and Breakfast Rolls Ingredients: - 12 ounces cream cheese, softened - 1 tablespoon mayonnaise - 14 cup milk - 1 loaf white bread, sliced, crusts trimmed - 12 cup margarine or 12 cup butter, to be melted the next day - 1 cup sugar, for the next day - 1 -2 tablespoon cinnamon, for the next day Directions: - Cream together cream cheese, mayonnaise and enough milk to make spreading consistency. - Spread onto the slices of bread. - Roll each slice as a small jelly roll. - Place seam side down on a baking sheet. - Chill overnight. - The next day, preheat oven to 325 degrees. - Mix the sugar and cinnamon together. - Brush rolls with melted margarine/butter. - Coat with sugar and cinnamon mixture. - Slice each roll into quarters and place onto baking sheet. - Bake at 325 degrees for approximately 15 minutes. - Broil for several seconds or until bubbly.
Tropical Scallop Cocktail Ingredients: - 1/2 cup KRAFT Zesty Italian Dressing, divided - 1 lb. bay scallops - 4 plum tomatoes (1 lb.), seeded, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1 large mango, peeled, chopped Whole Foods 2 ea For $4.00 thru 02/09 - 1-1/4 cups chopped jicama - 4 green onions, chopped - juice from 1 large orange - 2 serrano chiles, chopped - 1/4 cup HEINZ Tomato Ketchup - 2 Tbsp. hot pepper sauce - 2 cloves garlic, minced Directions: - Heat 2 Tbsp. - dressing in large skillet. - Add half the scallops; cook and stir 2 to 3 min. - or until opaque. - Remove from pan. - Repeat with remaining dressing and scallops. - Cool completely. - Combine scallops with remaining ingredients. - Refrigerate 1 hour.
Seafood Au Gratin Ingredients: - 16 ounces crabmeat, flaked - 1 pint prepared basic white sauce, medium to fairly thick - 6 ounces grated cheese, your choice of type - 1 tablespoon butter, for shells Directions: - Heat oven to 450F. - Heat the white sauce almost to a boil. - Butter shells and set on parchment paper covered cookie sheet. - Mix flaked seafood into white sauce. - Add salt and pepper to taste, if desired. - Spoon filling into shells. - Sprinkle grated cheese over filling. - Place in hot oven just until browned lightly, 5 to 10 minutes. - Add a dash of paprika for color and Tabasco or Worcestershire for added flavor, if desired. - Very nice garnished with chives or dill weed.
Veal Francese Sabatino's Ingredients: - 3 large eggs lightly beaten - 1 cup light cream (half&half) - 2 pinches oregano - 1/4 cup parsley leaves chopped - 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated - 1 1/2 pounds veal scaloppine - 1 pound bread crumbs - 1/2 cup olive oil - 4 tablespoons butter - 1/2 cup flour, all-purpose - 1/2 cup sherry dry - 1/4 cup marsala sauce - 1/4 cup lemon juice - 1 cup chicken broth - 12 slices prosciutto - 12 slices lemon Directions: - Mix together eggs, cream, seasonings, parsley and cheese. - Dip the veal pieces into the bat- ter and then into the bread crumbs. - Shake off the excess. - Heat olive oil and butter in a large frying pan until hot. - Saute veal until crisp on both sides. - Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, and stir until smooth. - Pour in the sherry, Marsala, lemon juice and chicken broth. - Bring to a boil. - Season with salt and pepper. - Strain over cooked veal. - Top each piece of veal with a piece of prosciutto ham and a thin slice of lemon. - Serve.
Macaroni and Cheese With Meatballs Ingredients: - 1 lb ground beef - 1 small onion, finely chopped - 1 egg - 12 cup cracker crumb - 1 teaspoon salt, to taste - 1 teaspoon pepper, to taste - 1 teaspoon garlic powder, to taste - 3 tablespoons oil - 1 (10 ounce) can cream of mushroom soup - 2 cups evaporated milk (I use 2, 5 oz. cans and add enough milk to make 2 cups) - 1 (8 ounce) box prepared macaroni and cheese (not sure of exact size) Directions: - Preheat oven to 350. - Combine first 7 ingredients, make into meatballs and brown in a skillet with oil. - While meatballs are browning prepare macaroni and cheese according to the directions on the box. - When meatballs are brown remove to a greased 9 inch casserole dish. - Combine cream of mushroom soup and evaporated milk, mix well. - Add prepared macaroni and cheese to soup mixture and pour over meatballs. - Cover and bake for 25-30 minutes or until liquid is absorbed. - Can be frozen after baking.
Strawberry Smoothie Ingredients: - 8 ounces vanilla ice cream - 1 cup milk - 10 ounces of chopped strawberries Directions: - put all ingerdients into blender. - blend to desired consistency. - serve.
Chicken, Berry & Mandarin Salad Ingredients: - 1-1/2 gal. baby spinach leaves - 1-1/2 gal. torn mixed salad greens - 4-1/2 qt. sugar snap peas, trimmed, halved - 3-3/4 qt. boneless skinless chicken breasts, cooked, chopped - 3 qt. fresh strawberries, sliced Safeway 1 lb For $3.99 thru 02/09 - 1-1/2 qt. canned mandarin oranges, drained - 3 cups pecan halves, toasted - 1-1/2 cups Kraft Raspberry Vinaigrette Directions: - For each serving: Toss 1 cup (250 mL) each spinach and salad greens with 3/4 cup (175 mL) peas, 2/3 cup (150 mL) chicken, 1/2 cup (125 mL) berries, 1/4 cup (50 mL) oranges and about 2-1/2 tsp. - (12 mL) nuts. - Drizzle with about 2-1/2 tsp. - (12 mL) vinaigrette just before serving; mix lightly.
Chicken Taco Meat Tacos Ingredients: - 16 taco shells - 1 bag Chicken Taco Meat (thawed if frozen), recipe follows - 1 head green lettuce, thinly sliced - 6 Roma tomatoes, chopped - 1 1/2 cups grated Cheddar-Jack cheese - 1 cup sour cream - Hot sauce, as needed - Chopped fresh cilantro, for garnish - Lime wedges, for squeezing - 2 tablespoons olive oil - 6 large boneless, skinless chicken breasts, cut into bite-sized pieces - 3 cloves garlic, minced - 1 large onion, chopped - 2 tablespoons chili powder - 2 teaspoons paprika - 1 tablespoon cumin - Salt - One 14-ounce can tomato sauce Directions: - Warm the taco shells in the oven according to the package instructions. - Heat the Chicken Taco Meat in a skillet until piping hot. - Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. - Top with hot sauce and garnish with chopped cilantro. - Serve with lime wedges for squeezing over the tacos. - In a skillet over medium-high heat, add the olive oil and heat until hot. - Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. - Add the garlic and onions to the skillet and cook briefly. - Add the chili powder, paprika, cumin and salt to taste. - Pour in the tomato sauce and 2 cups water to create a broth. - Add the chicken back to the skillet. - Bring to a boil, then simmer until the broth is reduced by half. - Let cool, divide among 4 freezer bags and freeze. - Yield: 4 freezer bags (16 to 20 servings).
Aunt Jean's Chicken Wings Ingredients: - 5 lbs chicken wings - 15 ounces soy sauce - 8 ounces honey - 1 teaspoon garlic - 2 cups beef broth Directions: - Mix soy sauce, honey, garlic, and broth in a baking pan. - Place chicken in flat rows in sauce. - Marinate for at least 3 hours in fridge. - They are best when left in for 24 hours and turned over at 12 hours. - Drain and bake at 350F for approximately 30 minutes or until done.
Super Simple Chili Dip Ingredients: - 1 can (15 Oz. Can) Chili - 1 cup Cheddar Cheese, Shredded - 1 can (15 Oz Can) Beef Tamales Directions: - Combine all ingredients in a saucepan. - Cook over medium heat until cheese is melted and dip is bubbly. - Serve with corn or tortilla chips (or preferred dipping food). - Note: Canned tamales are usually found in the chili/stew aisle at your grocery store.
Breadsticks and Pepperoni Dip Ingredients: - 2 Tablespoons Active Dry Yeast - 2 cups Warm Water - 1/4 cups Sugar - 1/2 teaspoons Salt - 1/4 cups Oil - 4- 1/2 cups Flour - 3 Tablespoons Olive Oil - 3 teaspoons Kosher Salt - 3 teaspoons Dried Parsley - 2 cans (26 Oz. Size) Pasta Sauce, Such As Hunt's Thick And Rich Original - 2 cups Pepperoni, Shredded Or Diced - 3 cups Shredded Cheese, Such As Mozzarella, Cheddar, Or Your Favorite Cheese Directions: - For the breadsticks, add the yeast to warm water; let sit 5 minutes. - Add the sugar, salt, and oil. - Beat in 2 cups of the flour, then knead in the rest of the flour with a dough hook attachment. - Let sit 12 hours. - Prepare the pepperoni dip. - Combine pasta sauce and pepperoni in a slow cooker and cook on low 34 hours, or on high 12 hours until heated through. - On a floured surface, divide the dough into 3 equal parts. - Roll or pat out into 3 pizza pans. - Rub each pizza with 1 tablespoon olive oil and sprinkle each with 1 teaspoon kosher salt, 1 teaspoon parsley flakes, and 1 cup shredded cheese. - Let rise 1/2 to 1 hour. - Preheat oven to 350 degrees F and bake for 1820 minutes. - Cool slightly and cut into narrow slices. - Serve with dip.
Pasta with Creamy Wild Mushroom Sauce Ingredients: - 1 ounce dried wild mushrooms (such as porcini, morels or shiitake) - 1 cup boiling water - 1/2 cup dry white wine - 1/2 cup whipping cream - 3/4 teaspoon dried tarragon - 1/2 cup thinly sliced green onions - 1 teaspoon fresh lemon juice - 8 ounces fresh or dried thin pasta (such as linguine) Directions: - Place mushrooms in small bowl. - Pour boiling water over. - Cover and let stand until mushrooms soften, about 15 minutes. - Remove mushrooms from liquid; reserve soaking liquid. - Coarsely chop mushrooms; discard any tough stems. - Combine wine and mushrooms in heavy large skillet. - Boil until wine is reduced by half, about 2 minutes. - Add cream and tarragon. - Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. - Boil until sauce is thick enough to coat spoon, about 5 minutes. - Mix in green onions and lemon juice. - Season with salt and pepper. - Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. - Drain pasta. - Add pasta to sauce; toss gently to coat and serve.
Mango Tango Black Bean Salsa Ingredients: - 1 (15 ounce) can black beans, drained and rinsed - 1 (15 ounce) can mangoes, slices cut into 3/4-inch cubes - 1 (7 ounce) cancorn with bell peppers, drained - 14 cup finely chopped onion - 14 cup coarsely chopped fresh cilantro - 2 tablespoons lime juice - 1 teaspoon garlic salt - 14 teaspoon ground cumin Directions: - Combine beans, mango, corn, onion and cilantro in a medium bowl. - Stir in lime juice, garlic salt and cumin.
Cucumber Salad Ingredients: - 5 large cucumbers - 2 cup of garbanzo beans - 1 dash Salt - 2 tbsp Fresh ground pepper - 2 cup Olive oil - 3 tbsp Red wine vinegar - 8 Leaves of basil - 1/2 Pita pockets Directions: - Dice cucumbers - Rinse off garbanzo beans - Mix beans and cucumbers - Grind up pepper. - If this isn't an option, pre- ground is fine as well. - Chop up basil and add that to the mixture - Add in red wine vinegar, olive oil, and salt - Mix all ingredients together. - Put into pita bread
Buttermilk Yeast Breakfast Biscuits Ingredients: - 2 tablespoons warm water - 1 teaspoon dried yeast - 3 cups pastry flour - 2 tablespoons granulated sugar - 1 12 teaspoons baking powder - 12 teaspoon baking soda - 34 teaspoon salt - 34 cup vegetable shortening, cut to 1/2 inch pieces - 1 cup buttermilk - egg wash - coarse sugar Directions: - Preheat oven to 350 degrees. - Line a baking sheet with parchment paper. - In a small bowl, combine warm water and yeast. - Mix with whisk to dissolve yeast; set aside for five minutes while yeast blooms. - Sift flour, granulated sugar, baking powder, baking soda and salt into a medium bowl. - Add shortening. - Use a pastry cutter or fork to mix until coarse and crumbly. - Add the yeast-water and buttermilk, and mix with a wooden spoon, until just combined. - (Do not overmix). - On a floured surface, pat dough into a rectangle, approximately 9 x 5 inches. - Dough will be sticky. - To achieve a flaky, layered effect, it's important to give the dough a series of tri-folds: fold into thirds like a letter, folding the left third over the center third first, and then the right third on top. - Sprinkle more flour and roll out to a 9 x 5 rectangle again, repeating the tri-fold step twice more (for a total of three tri-folds), ending with a rectangle 3/4 to 1 inch thick. - Cut into six equal rectangles (or rounds) and place on the baking sheet. - Brush with egg wash and sprinkle on coarse sugar. - Bake on center rack for 18-20 minutes, or until golden brown. - Cool for ten minutes. - Serve with your favorite preserves.
Southwestern Grilled Chicken with Mango Salsa Ingredients: - 1 env. GOOD SEASONS Italian Dressing Mix - 1/2 cup oil - 1/4 cup lime juice Safeway 3 ct For $1.00 thru 02/09 - 1/4 cup chopped cilantro - 1 tsp. chili powder - 6 boneless skinless chicken breasts (1-3/4 lb.) - 2 mangos, peeled, chopped (about 2 cups) Whole Foods 2 ea For $4.00 thru 02/09 - 1/2 cup chopped red pepper - 1/2 cup chopped green onions Directions: - Mix dressing mix, oil, lime juice, cilantro and chili powder until well blended. - Pour 1/2 cup of the dressing mixture over chicken in resealable plastic bag; seal bag. - Refrigerate 1 hour to marinate. - Mix remaining dressing mixture, mangos, red peppers and onions in medium bowl; cover. - Refrigerate until ready to use. - Preheat grill to medium-high heat. - Remove chicken from marinade; discard marinade. - Grill chicken 6 to 8 minutes on each side or until cooked through. - Serve with mango mixture.
Poulet Roti Tout Simple (Simple Roast Chicken) Ingredients: - 1 4-to-5-pound chicken - 1 teaspoon dried thyme - 2 whole garlic cloves, peeled - 1 bay leaf, crumbled - 2 onions, peeled and cut in half - 2 tomatoes cut into quarters - 4 ounces margarine cut into small pieces or 3 ounces butter mixed with 1 tablespoon vegetable oil - Salt and freshly ground black pepper to taste - 4 potatoes, peeled and cut in two Directions: - Preheat oven to 400 degrees. - Stuff the cavity of the chicken with the thyme, garlic and bay leaf. - Do not truss the chicken. - Place the chicken in a Pyrex baking dish, breast side up. - Distribute onions, tomatoes and margarine or butter and oil around and on top of the chicken. - Add salt and freshly ground black pepper to taste. - Roast the chicken in the preheated oven for 45 minutes or so, basting every now and then. - Turn the bird breast side down. - Add the potatoes and mix well with the juices in the pan. - Add more margarine or butter - 1 or 2 ounces, if necessary. - Lower the heat to 350 degrees. - Cook another 45 minutes, basting occasionally. - Serve. - The skin should be very, very crisp. - The chicken may be garnished with the potatoes.
Boysenberry And Vodka Sorbet With Mixed Berries Recipe Ingredients: - 5 c. Boysenberries - 1 c. Superfine sugar, divided - 2/3 c. Fresh lime juice, divided - 1/4 c. Vodka - 1/4 c. Fresh lemon juice - 2 tsp Chambord (boysenberry-flavored liqueur) - 3 c. Halved strawberries - 3 c. Blueberries - 1/3 c. Vodka Directions: - Place boysenberries in a blender; process till smooth. - Press boysenberry puree through a sieve into a medium bowl; throw away seeds. - Add in 3/4 c. sugar, 1/3 c. lime juice, 1/4 c. vodka, lemon juice and liqueur to black berry puree; stir well - Pour boysenberry mix into the freezer can of an ice cream freezer; freeze accrording to manufacturer's instructions. - Spoon into a freezer-safe container; cover and freeze till hard. - Combine 1/4 c. sugar, 1/3 c. lime juice, strawberries, blueberries and 1/3 c. vodka in a large bowl; stir gently. - Let stand 2 hrs. - Spoon 3/4 c. strawberry mix into each of 8 glasses; top each with 1/2 c. sorbet. - NOTES :
Salami and Parmesan Pinwheels Ingredients: - 12 cup grated parmesan cheese - 34 teaspoon dried thyme - 34 teaspoon dried oregano - 14 teaspoon pepper - 1 sheet frozen puff pastry, thawed - 2 tablespoons Dijon mustard - 2 ounces thinly sliced salami or 2 ounces thinly sliced pepperoni - 1 egg, beaten - nonstick cooking spray Directions: - Mix cheese and spices in bowl. - Cut pastry in half the long way. - Spread half of the mustard on one of the pastry halves leaving a 1 inch border on one of the long sides. - Place half of the salami in a thin layer over the mustard. - Sprinkle half of the cheese over the salami. - Brush the plain border with the egg. - Starting opposite the plain border roll up the pastry and sealing at the egg-edge. - Transfer to baking sheet seam-side down. - Repeat with other sheet. - Refrigerate for at least 30 minutes. - Preheat oven to 400 degrees F. - Cut rolls into 1/4 inch thick pieces. - Spray cooking sheet with nonstick spray and place pinwheels on sheet. - Bake 15 minutes until golden.
Butter-Browned Pork Tenderloin and Onions Ingredients: - 14 cup butter - 2 large onions, thinly sliced - salt - black pepper - marjoram - 12 cup flour - 1 12 lbs boneless pork tenderloin, sliced into steaks and pounded thin Directions: - Melt butter in a large skillet. - Add onions and slowly saute, stirring, for 30 minutes, or until golden brown and slightly crisp. - Season with a pinch of salt, pepper and marjoram. - Remove from pan and keep warm. - Season both sides of meat with a little salt, pepper and marjoram. - Coat meat with flour. - Place meat in pan and cook until browned, about 4 minutes on each side. - Top with browned onions.
Tomato Basil One Pot Pasta Ingredients: - 1 lb dry fettuccine - 1 can diced tomatoes - 1 large onion, sliced - 1/4 tsp red pepper flakes - 2 tsp dried oregano leaves - 20 basil leaves - 4 clove garlic, sliced - 2 tbsp extra virgin olive oil - 4 cup water - 2 tbsp salt Directions: - Combine ingredients in a dutch oven or large pot over high heat. - Cover and bring to a boil. - Reduce to a low simmer and keep covered and cook for about 10 minutes tossing pasta with tongs occasionally to keep the pasta from sticking. - Liquid will be mostly absorbed when pasta is cooked.
Blueberry Dumplings Ingredients: - 5 cups blueberries - 1 12 tablespoons sugar - 12 cup water - 1 teaspoon lemon juice - 2 cups flour - 12 teaspoon salt - 2 teaspoons baking powder - 2 tablespoons butter - 1 cup milk Directions: - Combine berries, 1 cup sugar, water and lemon juice in large saucepan. - Bring to a boil, then simmer gently. - While blueberries simmer, measure remaining 1/4 cup sugar,flour,salt and baking powder into a bowl, stir to blend. - Cut in the butter and add milk. - Stir until moistened. - Drop by spoonfuls over simmering blueberry mixture. - Simmer cover 15 to 20 minutes. - Serve with cool whip or ice cream. - Enjoy!
Mum's Peanut Buttered Spinach Ingredients: - 500 g spinach (a large bunch) - 13 cup crunchy peanut butter - 12 teaspoon ground nutmeg - 1 pinch pepper Directions: - Wash your spinach well - get all the grit out of it. - Remove the white ends. - In a large pot place the spinach and add about 1/4 cup of water and cook until well wilted. - Add the peanut butter, pepper and nutmeg, stir well. - Serve hot as a side dish.
Chickpea and Grilled Scallion Salad Ingredients: - 1/4 cup sweet sherry - 6 scallions - 1/4 cup extra-virgin olive oil, plus more for brushing - Salt and freshly ground pepper - 1 garlic clove, minced - 1 tablespoon fresh lemon juice - Two 19-ounce cans chickpeas, rinsed and drained - 1 tablespoon chopped flat-leaf parsley Directions: - Light a grill or preheat a grill pan. - In a small saucepan, bring the sherry to a boil. - Reduce the heat to moderate and simmer until syrupy, about 5 minutes. - Brush the scallions with olive oil and season with salt and pepper. - Grill the scallions over a hot fire until nicely charred, about 3 minutes. - Let cool slightly, then cut the scallions on the bias into 1/2-inch lengths. - In a large bowl, combine the 1/4 cup of olive oil with the garlic and lemon juice and season with salt and pepper. - Add the chickpeas, chopped parsley and grilled scallions and toss. - Season with salt and pepper and drizzle with the sherry syrup. - Serve the salad at room temperature or lightly chilled.
Pumpkin Risotto Ingredients: - 4 to 5 cups no-salt-added chicken or vegetable stock or broth - 1 teaspoon olive oil - 3/4 pound onion, finely chopped - 1 large clove garlic, minced - 1 cup arborio rice - 1/2 cup dry white wine - 18 teaspoon nutmeg - 1 cup solid-pack canned pumpkin puree - 6 tablespoons coarsely grated Parmigiano Reggiano - 18 teaspoon salt - Freshly ground black pepper to taste Directions: - Heat the stock to a simmer, and continue simmering it while preparing the recipe. - Heat the nonstick pot until it is very hot. - Reduce heat to medium high, and add oil. - Saute onion and garlic until onion begins to soften. - Stir in rice to coat well; add wine, and cook until wine has evaporated. - Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. - Stir often, cooking until most of the liquid has been absorbed by the rice. - Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it. - Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.
Ropa Vieja Ingredients: - 2 1/2 pounds skirt steak - 1/8 cup pickled garlic - 1 small Spanish onion, sliced - 1 cup cold water - 1 (24-ounce) canned, whole peeled tomatoes - 1 -ounce brown sugar - 2 tablespoons lime juice - 1/2 cup red wine - 1/2 cup ground cumin - 3 ounces dried ancho chili puree Directions: - Brown both sides of skirt steak in a pan over medium-high heat. - Combine all ingredients in saucepan, except for the puree. - Cover and simmer for 4 hours. - With spoon, break up meat while cooking. - Add more liquid, if necessary. - Add the puree into the liquid during the last 15 to 30 minutes. - Serve hot in bowls.
Pickled Chile Relish Ingredients: - 1 head garlic - 12 lb fresh chile (any color) - 1 cup distilled vinegar - 1 tablespoon sugar - 1 12 teaspoons salt - 1 bunch thyme Directions: - You also will need 4 1/4 pint canning jars with lids. - Preheat oven to 350 degrees with rack in the middle. - Cut off and discard top of garlic head to expose cloves, then wrap in foil and bake until very tender, about 45 minutes. - Cool to warm, then peel cloves and transfer to a food processor. - Stem chiles and add to processor along with vinegar, sugar, and salt. - Pulse until finely chopped. - Simmer chile mixture in a small saucepan, stirring 2 minutes. - Sterilize jars and lids. - Place 2 or 3 sprigs of thyme in each jar, leaving 1/4 inch of space at top. - Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles. - Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on heated lids with screw bands. - Place in canner or a pot with enough hot water to cover jars by 2 inches. - Bring to a full boil, cover and boil covered for 10 minutes. - Transfer to towel lined kitchen counter. - Check seals once jars have cooled. - If a jar didn't seal properly store in refrigerator. - Shelf life approximately 6 months.
Goat Cheese and Olive Stuffed Chicken Breasts Ingredients: - 6 kalamata olives, pitted - 1 ounce soft mild goat cheese, about 2 tablespoons - 12 teaspoon thyme leaves, chopped - 2 boneless chicken breasts, with skin - 1 teaspoon vegetable oil Directions: - Preheat oven to 300 degrees F. Pit and thinly slice olives. - In a small bowl stir together olives, goat cheese, thyme and salt and pepper to taste until combined well. - Pat chicken dry and season with salt and pepper. - To form a pocket in chicken for filling: Put a chicken breast half on a cutting board and beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife 3/4 of the way through the center. - moving knife in a fanning motion to create a picket. - Form pocket in remaining breast half in the same manner. - Divide filling between pockets and spread evenly with a finger. - It might be helpful to close the opening with a toothpick or two. - Just remember to remove them when the chicken breasts are served. - In a small heavy ovenproof skillet, heat oil over moderately high heat until hot but not smoking and brown chicken, skin side down about 2 minutes. - Turn chicken over and brown other side about 2 minutes more. - Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes. - Serve.
Mushroom Quinoa Casserole Ingredients: - 1 tablespoon olive oil - 1 small onion, chopped - 8 ounces baby bella mushrooms, chopped - 2 garlic cloves, crushed - salt, to taste - pepper, to taste - 3 cups cooked quinoa - 8 ounces small curd cottage cheese - 2 eggs, beaten in a small bowl - 1 cup shredded parmesan cheese, Asiago cheese blend Directions: - Prepare quinoa according to package directions, and set aside. - Preheat the oven to 350F. - Add the olive oil to a small skillet and saute the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent. - Add the cooked quinoa to a 9 x 13 inch glass baking dish. - Gently stir in the sauteed mushrooms and onions. - Fold in the cottage cheese and beaten eggs. - Top with the Parmesan - Asiago cheese blend. - Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. - Serve warm.
The Saint Jamez Benedict Ingredients: - 2 tablespoons vegan margarine - 1 teaspoon egg replacer - 1/4 cup water - 1/2 cup soy milk - 1/4 teaspoon tumeric - 1 teaspoon hot sauce (recommend: Frank's) - 1 teaspoon kosher salt - 1 teaspoon lemon juice - 1 package firm tofu - 1/2 cup cornmeal - Salt and freshly grounded black pepper - 1/2 all-purpose flour - Oil, for frying - 3 ounce baby spinach - 1 teaspoon minced garlic - 1 teaspoon oil - Italian bread, for serving Directions: - In medium saute pan, melt vegan margarine. - Mix together egg replacer and water in a separate bowl and add to the pan. - This will become thick as you whisk, add soy milk and remaining ingredients. - Continue to whisk on high heat until fairly thick consistency. - Set aside. - For the eggs: - In a small mixing bowl, mix flour, cornmeal, salt and pepper, to taste. - With a medium size ice cream scoop, scoop out 2 tofu balls that resemble eggs. - Coat the tofu with flour and cornmeal mix. - Fry the tofu in deep fat fryer or in a pot with 2 cups of oil for 2 minutes. - After frying, drain the tofu with paper towels and season with salt and pepper, if desired. - For the garlic spinach: - Sautee the garlic and spinach in oil in a pan. - Toast the Italian bread. - Then merely assemble. - Stack on a plate; Italian toast, spinach, tofu "eggs", drizzle the vegan hollandaise! - This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. - The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Vegetarian Mushroom Moussaka with a Vegan Version Ingredients: - 2 pounds, 3-13 ounces, weight Red Skin Potatoes - 2 pounds, 3-13 ounces, weight Mushroms (I Used Champignons) - 1 whole Carrot - 1 whole Red Bell Pepper - 2 Tablespoons Unrefined Sunflower Oil - 2 whole Onions, Diced - 1 bunch Dill Chopped - 1 bunch Parsley, Chopped - 3-58 ounces, weight Soy Granules - 2 whole Eggs (Or Egg Substitute For Vegans; You Can Also Add 3-4 Tablespoons Dry Yeast Flakes) - 1/2 teaspoons Ground Pepper - 1 teaspoon Sweet Paprika - 1 pinch Dry Thyme - Sea Salt, to taste Directions: - Peel the potatoes and put them in a large pot filled with water. - Boil them until theyre tender. - Mash them and let them cool for a while. - Chop the mushrooms, carrot and red bell pepper. - Add them into your food processor and pulse until all ingredients are well mixed together. - Heat sunflower oil in a large skillet. - Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute plus dry yeast flakes) and spices. - Saute for 10 minutes. - (Note: I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all the excess water.) - Put some parchment paper on the bottom of a casserole. - Divide the mashed potatoes in two. - Place the first half in the casserole and spread it with a spatula. - Add the filling. - Top with the remaining half of mashed potatoes. - Heat your oven to 392 degrees F. Put the casserole in the oven. - Cook for one hour. - Dont serve immediately. - Let it cool for at least half an hour.
Baked Rigatoni with Eggplant, Tomatoes and Ricotta Ingredients: - 4 tablespoons unsalted butter, plus more for greasing - 1 pound rigatoni - 3/4 cup extra-virgin olive oil - 2 medium eggplants (2 pounds), cut into 3/4-inch dice - Salt - Freshly ground pepper - 1 medium onion, finely chopped - 4 garlic cloves, chopped - 4 beefsteak tomatoes (2 pounds), cut into 1/2-inch dice - 1/3 cup prepared pesto - 1 cup fresh ricotta cheese - 6 ounces fresh mozzarella, shredded (1 1/2 cups) - 1/2 cup freshly grated Parmigiano-Reggiano cheese Directions: - Preheat the oven to 375. - Butter a 9-by-13-inch ovenproof baking dish. - In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. - Drain, then transfer to a large bowl. - Toss the pasta with 2 tablespoons of the olive oil. - Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil. - Add half of the eggplant and season with salt and pepper. - Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. - Add the eggplant to the pasta. - Repeat with another 1/4 cup of olive oil and the remaining eggplant. - Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. - Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes. - Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes. - Stir in the 4 tablespoons of butter. - Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well. - Transfer the rigatoni to the prepared baking dish. - Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top. - Let the pasta stand for 10 minutes before serving
Broccoli Supreme Recipe Ingredients: - 2 Tbsp. butter - 1 Tbsp. flour - 3/4 c. canned lowfat milk - 1/4 c. lowfat milk - 1 c. mayonnaise - 3 whl Large eggs, well beaten - 1 tsp salt - 1 pkt frzn minced broccoli Directions: - Mix butter and flour with lowfat milk, mayonnaise, Large eggs and salt. - Cook minced broccoli as directed on package. - Drain and place in baking dish. - Pour mix over broccoli. - Set in pan of water to bake at 350 degrees for 30 - 40 min. - Debra Pankey
Extra Cheesy Chile Relleno Casserole Ingredients: - 1 tablespoon butter - 1 cup onion, chopped - 9 ounces green chilies, canned, drained - 6 ounces grated cheddar cheese - 6 ounces monterey jack cheese, grated - 3 large eggs - 34 cup sour cream - 14 teaspoon red pepper flakes - 1 cup chopped tomato, seeded Directions: - Lightly grease an 8" round or square pan. - Melt butter in a medium sized skillet over medium high heat. - Add onion, cook and stir until crisp tender. - Stir in drained chopped chilies, then spoon mixture into prepared pan. - Sprinkle the cheeses over the onion and chilies. - In a small bowl, beat the eggs slightly, then beat in sour cream and pepper flakes. - Spoon mixture evenly over the cheese mixture in pan. - Sprinkle chopped tomato evenly over all. - Bake at 350F for 35-45 minutes or until a knife inserted near center comes out clean.
Soba Noodles With Chilled Dashi Ingredients: - dried kelp - 4 cups of water - 1/2 cup dried bonito flakes - soy sauce - soba noodles - sesame oil - chopped scallions. Directions: - To make dashi, combine a piece of dried kelp (kombu) and 4 cups of water in a medium saucepan over medium heat. - Dont let the mixture boil; as soon as its about to, turn off the heat, and remove the kelp. - Add 1/2 cup dried bonito flakes, and stir; let sit for a few minutes, then strain, add some soy sauce to taste and refrigerate for up to 2 days. - Cook some soba noodles, and rinse under cold water to cool them down; toss with a little neutral or sesame oil to prevent them from sticking. - To serve, pour some of the cold dashi into bowls and top with the noodles. - Garnish: Chopped scallions.
Pork Chops Ole Ingredients: - 6 each pork chops - 2 tablespoons vegetable oil - 1 x seasoned salt to taste - 3/4 cup long grain rice - 1 1/2 cups water - 1 can tomato sauce - 1/2 package taco seasoning mix - 1 medium green bell peppers chopped - 1/2 cup cheddar cheese shredded Directions: - Fry pork chops in oil; sprinkle with seasoned salt and pepper. - Meanwhile, in a greased 9x13 baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. - Arrange chops over rice; top with green pepper. - Cover and bake at 350F (180C). - for 1 to 1/2 hours. - Unocver and sprinkle with cheese; return to the oven until cheese is melted.
White Chili Ingredients: - 2 chicken breasts, on the bone - 2 chopped poblano peppers - 3 minced garlic cloves - 12 chopped white onion - 2 (15 ounce) cansrinsed cannellini beans - 12 of 8 oz. bag frozen corn - 2 teaspoons cumin - 2 teaspoons coriander - 2 teaspoons oregano - 2 teaspoons thyme - bay leaf - chopped cilantro - one large container chicken stock - 2 cups water Directions: - Plug in crock pot and turn to low heat. - Put in chicken breasts and completely cover them with half water and half chicken stock. - Add chopped onion and minced garlic along with 1 tsp cumin, 1 tsp coriander, oregano, thyme and the bay leaf. - Cover and let sit until the chicken is cooked through. - Removed the chicken from heat and set aside on a cutting board. - Sift out onions and seasonings and put in a frying pan. - Discard of the bay leaf. - Add the chopped poblanos, corn and 2 tbsp of olive oil and fry up on medium heat for about 4 minutes. - Add mixture back to chicken stock in crock pot. - Remove the skin from the chicken breasts and shred chicken. - Put the chicken back in the crock pot and add rinsed cannelini beans. - Let the chili sit for at least another half an hour. - Add chopped cilantro right before serving. - Serve with sour cream, shredded asiago cheese, crumbled tortilla chips and a lime wedge!
Sauteed Spinach Ingredients: - 1 1/2 pounds fresh spinach - 2 tablespoons olive oil - 1 clove garlic, peeled - Salt and freshly ground pepper to taste Directions: - Discard blemished spinach leaves and tough stems. - Rinse the spinach and drain well. - Heat the oil in a skillet large enough to hold all the spinach. - Add the spinach, garlic, salt and pepper. - Cook over high heat, stirring rapidly, until the spinach is wilted and most of the moisture has evaporated. - Remove the garlic and serve immediately.
Garlic Rosemary-Marinated Lamb Chops Ingredients: - 1 teaspoon finely chopped lemon zest - 1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt - 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried - 1 tablespoon olive oil - four 1 1/4-inch-thick loin lamb chops (about 1 pound total) Directions: - Preheat the broiler. - In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. - Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.
Lemon Slice Ingredients: - 1/2 cup Condensed milk - 100 grams Butter - 200 grams Granita biscuits - 1 cup Coconut - 1 Lemon, rind finely grated - 1 Lemon Icing - 2 cup Icing sugar - 40 grams Butter, softened - 1 Lemon, juiced Directions: - Grease and line 15.5 x 25cm slab tin. - Place condensed milk and butter in small pan over medium heat. - Cook, stirring for 4-5 minutes or until butter melts. - Crush biscuits in food processor until they are fine crumbs. - Place crumbs, coconut and 2 teaspoons lemon rind in a bowl. - Add hot butter mixture. - Stir until well combined. - Press biscuit mixture into prepared tin. - Refrigerate for 1.5 hurs or until firm. - Lemon Icing. - Place icing sugar, butter and 2.5 tablespoons lemon juice in a bowl. - Beat with a wooden spoon until smooth. - Spread icing over slice. - Refrigerate for futher 30 minutes or until icing has set.
Baked Zucchini With Garlic, Tomato and Onion Ingredients: - 4 zucchini, small to medium - 5 roma tomatoes - 1 yellow onion, large - 4 garlic cloves - 18 cup olive oil - 12 teaspoon kosher salt Directions: - Preheat oven to 375 or 400 (if your oven is powerful, use lower temp). - Chop zucchini, tomatoes and onion into roughly equal-sized pieces (about 1 1/2 inches). - Mince garlic. - Place veggies and garlic in a casserole dish that holds most of the veggies in a single layer, still touching. - Add olive oil and salt, and toss to coat. - Bake for 35-45 minutes, or until al dente. - The zucchini should be just fork-tender, and the tomatoes will be soft and have given off some juice. - Serve immediately.
Best Barbecue Ever! Ingredients: - 3 -4 lbs shredded beef or 3 -4 lbs pork or 3 -4 lbs chicken meat - 12 cup chopped onion - 1 teaspoon salt - 1 teaspoon paprika - 12 teaspoon black pepper - 1 tablespoon brown sugar - 1 teaspoon yellow mustard - 1 tablespoon Worcestershire sauce - 1 tablespoon lemon juice - 1 tablespoon vinegar - 1 cup ketchup Directions: - Put the meat into a large pan or Dutch oven, add all other ingredients. - Stir well, cover and cook over medium-low heat for about 30 minutes. - Delicious when served on soft rolls with cole slaw.
Algonquin Ingredients: - 1 ounce pineapple juice - 1 ounce dry vermouth - 2 ounces rye - 1 maraschino cherry or orange twist - Ice Directions: - Fill a cocktail shaker with ice. - Add the rye, vermouth and pineapple juice and shake well. - Strain into a chilled martini glass and garnish with the cherry or orange twist.
Spaghetti with Spicy Mentaiko Ingredients: - 12 ounces dried spaghetti - 4 tablespoons (1/4 cup or 1/2 stick) unsalted butter - 1/2 cup mentaiko (spicy fish roe), membrane removed - 1/4 cup mayonnaise - 8 obha leaves, halved and thinly sliced - 2 teaspoons lemon juice - Pinch each of salt and pepper - 1 sheet nori, thinly sliced, or 1/4 cup shredded nori Directions: - Place a large pot of salted water over high heat and bring to a boil. - Add the spaghetti and cook, following package instructions. - Drain well and set aside. - Heat a saute pan over medium heat. - Add the butter. - When the butter melts, stir in the mentaiko and cook for 30 seconds, then add the spaghetti and mayonnaise. - Stirring constantly, cook until all the ingredients are well combined, 1 to 2 minutes. - Mix in the obha leaves, lemon juice, and salt and pepper. - To serve, divide the pasta among 4 plates and garnish with the nori.
Just Peachy Hot Sauce Ingredients: - 15 oz can of sliced peaches - 6 scotch bonnet peppers - 2 tbsp cilantro (I used local cilantro also called chadon beni) - 1 tsp salt (to kick up flavour) - 1 tbsp sugar (to add sweetness) - 2 tbsp white vinegar Directions: - Put everything in the blender and blend for 1 minute. - Pour in a bottle and store in fridge. - Can be used as a condiment on hot dogs, hamburgers, fries etc
Mushroom, Spinach and Cheddar Wraps Ingredients: - 10 ounces cremini mushrooms, sliced (4 cups) - 10 ounces fresh spinach, rinsed well, stemmed and coarsely chopped (8 cups) - 4 (9 -10 inch) flour tortillas - 1 cup shredded cheddar cheese Directions: - Preheat oven to 400F In large skillet, cook mushrooms with 2 tablespoons water over medium heat, covered, until tender, about 9 minutes. - Add spinach, cover and cook just until wilted, about 4 minutes. - Drain well. - Divide mushroom-spinach mixture among wraps, spooning down center of each. - Sprinkle with cheese and add some salsa if desired. - Wrap up snugly and place on a baking sheet. - Bake just until heated through, about 5 minutes. - Serve with a squeeze of lime if desired.
Orange-Pineapple Marmalade Ingredients: - 4 large oranges - 2 cups water - 4 cups granulated sugar - 2 (14 ounce) canned crushed pineapple in juice Directions: - Grate rind from oranges. - Put rind and water into saucepan. - Use orange for another purpose. - Bring to a boil. - Cover and simmer until soft, about 5-10 minutes. - Strain juice into saucepan. - Add sugar and crushed pineapple. - Bring to a boil, stirring often. - Boil rapidly for about 35 minutes, stirring 2 or 3 times, until thick enough. - Cool a teaspoonful on a chilled saucer to see if it jells. - Fill hot sterilized jars to within 1/4 inch of top. - Seal. - Makes 3 half pints and a small jar.
Hot Cranberry Butter Ingredients: - 2 cups fresh cranberries or 2 cups frozen cranberries - 1 cup granulated sugar - 12 cup water - 14 cup brown sugar - 14 cup butter Directions: - In a medium saucepan, combine the cranberries, granulated sugar and water; bring to a boil and stir until sugar dissolves. - Reduce heat and continue to cook until berries pop; approximately 5 minutes. - Stir in the brown sugar and butter; heat until dissolved. - Serve warm on French toast or my favorite gingerbread waffles.
Chicken Parmesan Wontons Ingredients: - 8 ounces, weight Boneless, Skinless Chicken Breasts - 2 pinches Salt And Pepper, to taste - 1/2 teaspoons Italian Seasoning - 1/2 teaspoons Dried Basil - 1/2 teaspoons Garlic Powder - 1- 1/2 cup Marinara Sauce, Divided - 3/4 cups Mozzarella Cheese - 1/4 cups Parmesan Cheese - 1 package Wonton Wrappers (12 Ounce Package) Directions: - 1. - In a pan over medium heat, saute chicken and season with salt and pepper, Italian seasoning, basil and garlic powder until cooked through. - Depending on the size of the chicken breasts, this will take roughly 5-6 minutes per side. - Set aside to cool. - 2. - Once chicken is cooled, shred it using forks or a food processer. - Note: Do not skip this step, as you will want the chicken to be very fine for the filling. - 3. - Preheat oven to 350 F. 4. - In a bowl, mix finely shredded chicken with 1/2 cup marinara sauce, mozzarella, and Parmesan. - Stir until well combined. - 5. - Put your wrappers onto your work surface. - Scoop just less than one tablespoon of the filling mixture into the middle of each wonton wrapper, fold it over into a triangle and seal the edges (wet your finger with a bit of water). - You will need to play around with the amount of filling to ensure that you can easily seal the edges. - 6. - Place sealed wontons onto a baking sheet that youve lined with foil and sprayed with cooking spray. - Spray top of wontons with cooking spray as well, to help brown. - 7. - Cook for 15-20 minutes, checking halfway through. - Remove them sooner if browning well, or add additional time if they are not. - You will want these to be crunchy. - 8. - Remove from oven and allow to cool. - 9. - Serve with remaining cup of marinara, for dipping.
Eggs in Tomato Sauce Ingredients: - Four 1-inch-thick slices of country bread - 1/4 cup extra-virgin olive oil, plus more for brushing - 4 large eggs - 1 small garlic clove, thinly sliced - Pinch of crushed red pepper - One 14-ounce can whole tomatoes with their juices, crushed - Salt and freshly ground black pepper - 2 teaspoons chopped oregano Directions: - Preheat the broiler. - Brush the bread on both sides with olive oil, arrange on the baking sheet and broil for about 3 minutes, turning once, until golden and toasted. - Place the toasts in 4 shallow bowls. - Arrange 5 small bowls on a counter. - Crack the eggs: Reserve 2 of the whites in one of the bowls and one yolk in each of the other 4 bowls. - Refrigerate the remaining 2 egg whites for another use. - In a medium nonstick skillet, heat the 1/4 cup of olive oil with the garlic and crushed red pepper. - Cook over moderate heat until the garlic is golden, about 30 seconds. - Add the tomatoes, season with salt and pepper and cook over high heat until the sauce is thickened, about 5 minutes. - Beat the egg whites with a fork and gently fold them into the tomato sauce. - Cook over moderately high heat just until the whites are set, about 1 minute. - Using the back of a spoon, make 4 indentations in the sauce. - Slide a yolk into each indentation and cover the skillet. - Cook over very low heat just until the yolks are warmed but not set, about 1 1/2 minutes. - Spoon the sauce and yolks over the toasts, garnish with the oregano and serve right away.
Lamb and Beef Kubideh Ingredients: - 1 lb lean ground beef - 1 lb ground lamb - 1 large onion, grated - 1 egg - 1 teaspoon pepper - 1 teaspoon salt - 18 teaspoon turmeric (optional) Directions: - Combine all the ingredients in a mixing bowl. - Cover and refrigerate up to two hours, or until ready to cook. - Take a handful of meant and roll into a tennis ball sized portion. - Place on a long, flat skewer and form into a cigar shape round the skewer. - Place on heated grill and cook about 4-6 minutes on each side, until done.
Stout Marinated Steak Tips Ingredients: - 5 pounds beef flap meat - 4 ounces Worcestershire sauce - 4 ounces soy sauce - 1 cup molasses - 1 pound brown sugar - 1 teaspoon freshly ground black pepper - 1 tablespoon red pepper flakes - 5 or 6 cloves garlic, smashed - 2 cans stout, (recommended: Guinness) Directions: - Trim silver skin and icky fatty parts from your flap meat and cut them into 3 or 4-ounce chunks, or whatever size you like. - Put them into a container with a tight fitting lid; don't forget to leave extra space for the marinade. - In a large bowl whisk together the Worcestershire sauce, soy sauce, molasses, brown sugar, pepper, pepper flakes, and garlic. - Add the stout- careful, it will foam a bit. - There is really no need to add salt; the soy and Worcestershire are plenty salty. - Pour the marinade over the tips and gently stir to coat evenly, if you don't use all the marinade it will keep for 2 weeks, refrigerated in an airtight container. - Refrigerate the meat for 8 hours or overnight. - (Will keep, refrigerated for 4 or 5 days) and then cook as desired.
Mom's Meatloaf Ingredients: - 1 12 lbs ground beef - 2 eggs - 12 cup breadcrumbs - 1 teaspoon salt - 14 teaspoon pepper - 12 cup chopped onion - 2 (8 ounce) cans tomato sauce or 1 (15 ounce) can tomato sauce Directions: - Combine beef, bread crumbs, eggs, salt, pepper, and 1/3 cup tomato sauce. - In shallow baking pan shape into loaf. - Bake at 375* for 1 hr. - Pour off excess fat. - Pour remaining sauce over loaf (indent if you wish). - Bake 15 minutes more.
Melon Bread Cookie Dough Ingredients: - 100 grams Butter - 60 grams Sugar - 2 Eggs - 6 drops Vanilla oil - 275 grams Cake flour Directions: - Sift the cake flour. - Mix the eggs and vanilla oil together well. - Return the butter to room temperature to soften it, then mix well with the sugar until it turns white. - Add in the egg a bit at a time and mix well between each turn to keep it from separating. - Mix in the cake flour over 3 turns. - Please mix while kneading well in order to turn this into a hard-to-break dough. - After it has all gathered up, knead it tightly into a ball while stretching the dough out in your hand. - Divide the dough 50 g balls and place in a shallow dish. - Cover with plastic wrap and let sit in the fridge for about an hour. - Place into a plastic bag if you won't be using it right away, place into a ziplock bag on top of that, and freeze it. - Let it unthaw naturally when you are ready to use it. - Sandwich the cookie dough in plastic wrap and roll it out thinly. - Wrap the cookie dough around the rolled up bread dough and coat in granulated sugar. - Cut a lattice pattern with a knife and then please bake it.
Cranberry Sorbet Ingredients: - 2 cups fresh or frozen cranberries - 1/4 cup fresh orange juice - 3 cups water - 1 cup granulated sugar - 1 tablespoon fresh lemon juice - 1 tablespoon grated orange zest Directions: - In a saucepan, combine the cranberries, orange juice, and 1/2 cup of the water. - Cook over medium heat until cranberries pop open, 5 to 7 minutes. - Coarsely mash the cranberries, still in the saucepan, with the back of a wooden spoon. - (You should have about 1 1/2 cups puree.) - Add the sugar, lemon juice, orange zest, and remaining water. - Bring to a boil over medium-high heat. - Reduce heat to low and simmer, stirring often, until a syrup forms, about 15 minutes. - Let cool and refrigerate for at least 6 hours, or as long as overnight. - Freeze in an ice-cream maker according to the manufacturers instructions.
Augusta's Meat Balls And Gravy Recipe Ingredients: - 2 lb grnd beef salt and pepper - 1/2 c. all-purpose flour - 1 x onion, minced Directions: - Mix real good and make into meat balls. - brown in shortening on all sides. - put in baking dish and pour gray over meat balls. - Bake at 350 degrees for 1 hour. - Use shorthen left in pan from meat balls. - Put 3 to 4 Tbsp. - al purpose flour. - Brown, add in water and 3 beef cubes. - stir real good. - cook a few min be sure gravy is smooth pour over meat balls and bake for 1 hrs at 350 degrees.
Chicken Chili Ingredients: - 2 Tbsp. KRAFT Tuscan House Italian Dressing - 1 lb. boneless skinless chicken breasts, cut into bite-size pieces - 1 onion, chopped - 3 cloves garlic, minced - 1 Tbsp. chili powder - 2 tsp. ground cumin - 1 can (6 oz.) tomato paste - 1 cup fat-free reduced-sodium chicken broth - 1 can (15 oz.) kidney beans, rinsed - 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained - 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream - 1 cup KRAFT Shredded Hot Habanero Cheese Directions: - Heat dressing in large skillet on medium-high heat. - Add chicken, onions and garlic; cook 5 to 6 min. - or until chicken is evenly browned, stirring frequently. - Add chili powder and cumin; cook and stir 1 min. - Stir in tomato paste. - Add chicken broth, beans and tomatoes; mix well. - Bring to boil, stirring occasionally; cover. - Simmer on medium-low heat 30 min., stirring occasionally. - Serve topped with sour cream and cheese.
Uncle Billy's Holiday Treat Ingredients: - 1 -1/2 oz. Bols Advocaat liqueur (creamy blend of egg yolks, aromatic spirits, brandy and a hint of vanilla) - 1 oz. Kahlua coffee liqueur - 1 oz. Frangelico hazelnut liqueur - 1/2 oz. honey - 1/2 oz. whipped cream - 1 strawberry - Chocolate shavings Directions: - Combine the Advocaat, Kahlua, Frangelico and honey in a cocktail shaker half-filled with ice cubes. - Strain into a cocktail glass. - Top with whipped cream. - Sprinkle with chocolate shavings.
Warm Your Tummy Posole Ingredients: - 1 medium sized pork roast or 3 thick pork chops - 1 can white hominy(about 32 ozs) - 6 tbsp red chile powder - 2 tbsp all-purpose flour - 2 tbsp vegetable oil - 1 hot water as needed Directions: - Cook roast or pork chops with gralic powder in crock pot, pressure cooker or boil in a pot until tender. - Chunk pork after cooked and add into pot with canned hominy(do not drain). - In a separate pot add oil and flour, brown slightly and add chile powder and mix with whisk while slowly adding hot water. - Let chile have a medium thick consistency. - Add chile to hominy and chunked pork and season with salt and garlic powder. - Bay leaves can be used for additional flavoring. - Let simmer for flavors to mix. - Chile can be left on the side and added by preference of hottness to each serving.
Smoky Kale and Olives Ingredients: - 4 pounds kale, stems discarded - 1/2 cup extra-virgin olive oil - 2 teaspoons sweet smoked paprika - 1/2 cup chopped kalamata olives - Salt and freshly ground pepper Directions: - In a large pot of boiling water, blanch the kale until tender, about 5 minutes; drain and chop. - In a large, deep skillet, warm the olive oil with the paprika over moderate heat. - Add the kale and cook, tossing, until heated through. - Add the olives, season with salt and pepper and serve.
Strawberry Drop Ingredients: - 1 pkt. (0.11 oz.) CRYSTAL LIGHT On The Go Energy Wild Strawberry Flavor Drink Mix - 1-1/2 cups (12 oz.) cold water - 1/4 cup (2 oz.) vodka - 1 cup crushed ice Directions: - Place drink mix in shaker. - Add water; stir until mix is dissolved. - Add remaining ingredients; shake until well blended. - Strain evenly into 2 glasses. - Serve immediately.
Baked Scrambled Egg Casserole Ingredients: - 2 tablespoons margarine - 1 1/2 cups ham cooked, chopped - 1/2 cup scallions, spring or green onions sliced - 10 ounces soup, cream of mushroom - 12 large eggs - 4 ounces cheddar cheese shredded - 1/2 cup light cream (half&half) Directions: - Heat oven to 250 degrees F. - Grease 2 quart casserole. - In large skillet, melt margarine. - Saute onions until crisp tender. - In large bowl, beat eggs, stir in cream and ham. - Pour egg mixtue into skillet with onions, mix well. - Cook over medium heat. - As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. - Avoid constant stirring. - Cook until eggs are thickened throughout; spoon into prepared casserole dish. - Pour soup evenly over top. - Bake at 250 degrees F. for 30 minutes, sprinkle with cheddar cheese and bake 10 to 15 minutes longer.
Maury Rubin's Grilled Chocolate Sandwich Ingredients: - 8 ounces dark (bittersweet) chocolate - 1/2 cup heavy cream - 12 to 16 slices of plain white bread - Handful of chocolate batons ( 1/2 inch long) or chocolate chips (about 1/3 cup) - 3 to 4 tablespoons soft butter Directions: - Chop the chocolate fine and set aside in a medium bowl. - Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. - Let stand 1 minute, then whisk until smooth. - Refrigerate until just slightly solid, about 30 minutes. - Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges. - Press about 2 teaspoons of the chocolate chips (or 5 or 6 pieces of batons) into the center of each filling. - Spread a bit of softened butter over one side of the remaining slices. - Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. - Refrigerate for at least 15 minutes before putting on a grill or on a press. - (If you are using a skillet instead, freeze the sandwich 15 minutes.) - Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches. - Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side. - If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top. - Toast for another minute, until golden. - Cut in half and finish with a frilled toothpick.

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