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Top Shelf Margarita Grande
Yield: 1 large cocktail From: FoodNetwork2003
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Island Girl
Yield: 4 Servings
Pour into a large pitcher. Pour into ice-filled glasses, and garnish with lime wedges.
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Sparkling Sea Breeze
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Cool Blue Hawaiian
Yield: 4 Servings From: Good Housekeeping
Blend all in a blender and mix until smooth. Pour into 4 glasses. You can garnish with pineapple slices and a maraschino cherry, if desired.
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Quick Grape Spritzers
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Spiked Lemonade
Yield: 3¼ C. From: Coastal Living July-Aug. 2005
Combine all ingredients except ice. Serve over crushed ice
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Rosalita
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Pomegranate Margarita
Yield: 4 Servings From: FoodNetwork 2006
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Batido Colada
Yield: 6-8 Servings From: Michael Chiarello
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Hot Cranberry Punch
3 C. Cranberry Juice
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Mulled Cider
From: Peter Fontaine 10/30/2000 class
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Alpine Hot Spiced Wine
Yield: 6-8 Servings From: O magazine Nov. 2002
+Sleigh Driver
+Yield: 10 Servings From: adapted from Eating Well Nov/Dec. 2009
+1 C. Water
+½ C. Sugar
+1 2” Piece Fresh Ginger, peeled and sliced
+3 Pears, chopped into bite-sized pieces, divided
+2 qt. Apple Cider
+1 Lemon, halved and sliced
+6 Whole Allspice Berries, put in a spice ball
+1 C. Fresh Cranberries
+2 T. vanilla extract
+Combine water, sugar, ginger and one pear in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Strain out the solids and return the mixture to the pan.
+Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often, for 15 min.
+Add cranberries and vanilla and reduce to medium-low (the mixture should be simmering, not boiling). Let simmer for 10 min. more. Serve in heat-safe mugs.
+Pink Lemonade
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-Sleigh Driver
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-Yield: 10 Servings From: adapted from Eating Well Nov/Dec. 2009
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-1 C. Water
-½ C. Sugar
-1 2” Piece Fresh Ginger, peeled and sliced
-3 Pears, chopped into bite-sized pieces, divided
-2 qt. Apple Cider
-1 Lemon, halved and sliced
-6 Whole Allspice Berries, put in a spice ball
-1 C. Fresh Cranberries
-2 T. vanilla extract
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-Combine water, sugar, ginger and one pear in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Strain out the solids and return the mixture to the pan.
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-Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often, for 15 min.
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-Add cranberries and vanilla and reduce to medium-low (the mixture should be simmering, not boiling). Let simmer for 10 min. more. Serve in heat-safe mugs.
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-Pink Lemonade
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-Yield: 1½ qt. From: Ina Garten, 2004
+Yield: 1½ qt. From: Ina Garten, 2004
1 C. freshly squeezed lemon juice (5-6 Lemons)
½-¾ C. Superfine Sugar, to taste
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Fresh Fruit Spritzers
Yield: 4 Servings From: Bobby Flay 2003
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Summer Punch
Yield: 10-20 servings
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Pink Lemonade
Yield: 1½ Quarts From: Barefoot Contessa 2004
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Windy Road Ginger-Lemonade
Yield: 6 Servings From: FoodNetwork2006
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Pineberry Smoothie
Yield: 2 Servings
Note: Also great with 2 scoops protein powder!
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Citrus Cream Smoothie
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Inta Juice Strawberry Splash
Yield: 24 oz.
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Triple Berry Banana Yogurt Smoothie
Yield: 2 Servings From: Dave Leiberman
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Tropical Smoothie
Yield: 1-2 Servings From: Barefoot Contessa Parties! Copyright 2001
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Cheesecake Factory Avocado Eggrolls
Yield: 1-2 people as an appetizer From: Top Secret Restaurant Recipes
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Red Curry Chicken Wontons with Plum Sauce
Yield: 4 Dozen From: Dan Smith & Steve McDonagh
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Ginger-Shrimp Pot Stickers
Yield: 12 Servings (2 pot stickers each)
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Gorgonzola, Fig & Pecan Cheese Terrine
Yield: 20 Servings From: Dan Smith & Steve McDonagh
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Onion Sage Tart
Yield: 25-30 pieces From: Dan Smith & Steve McDonagh
½ C. heavy cream
2 # Puff Pastry Sheets
-Preheat oven to 350F.
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-Put olive oil in a large skillet and place over high heat for 1 min. Add the onions, reduce the heat to medium and then add the sugar, salt, white pepper, ground sage, chopped fresh sage and sauté, stirring frequently, until tender and nice and caramelized, about 15 to 20 min. Remove from heat and place the onions in a large mixing bowl. Allow to cool slightly.
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-Whisk eggs and cream together and mix into the onions. Put the sheets of puff pastry onto baking sheets, dock with a fork, and spread the onion mixture evenly onto the surface. Place in the oven 20 to 30 min., until bottom is golden brown. Remove from oven, let cool 15 min. and slice into 2” squares. Arrange on a decorative platter and garnish with fresh sage leaves.
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-Pimento Cheese
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-½ lb. Sharp Cheddar, shredded
-½ small Red Onion, chopped finely
-4 oz. chopped Pimentos & Juice
-4 Green Onions, chopped
-1 dash Garlic Powder
-1 dash Pepper
-1 dash Hot Sauce
-½ C. Mayonnaise
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-Mix all together. Add enough mayo to be spreadable. Store in the refrigerator.
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+Preheat oven to 350F.
+Put olive oil in a large skillet and place over high heat for 1 min. Add the onions, reduce the heat to medium and then add the sugar, salt, white pepper, ground sage, chopped fresh sage and sauté, stirring frequently, until tender and nice and caramelized, about 15 to 20 min. Remove from heat and place the onions in a large mixing bowl. Allow to cool slightly.
+Whisk eggs and cream together and mix into the onions. Put the sheets of puff pastry onto baking sheets, dock with a fork, and spread the onion mixture evenly onto the surface. Place in the oven 20 to 30 min., until bottom is golden brown. Remove from oven, let cool 15 min. and slice into 2” squares. Arrange on a decorative platter and garnish with fresh sage leaves.
+Pimento Cheese
+½ lb. Sharp Cheddar, shredded
+½ small Red Onion, chopped finely
+4 oz. chopped Pimentos & Juice
+4 Green Onions, chopped
+1 dash Garlic Powder
+1 dash Pepper
+1 dash Hot Sauce
+½ C. Mayonnaise
+Mix all together. Add enough mayo to be spreadable. Store in the refrigerator.
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Onion Dip from Scratch
From: adapted from FoodNetwork 2008
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Baked Goat Cheese with Caramelized Onion, Garlic & Mission Figs
Yield: 10 Servings From: FoodNetwork 2003
5 cloves Garlic, crushed
1½ # Rosemary Sprigs
1 t. Salt
-1 dash black pepper, freshly ground
+1 dash black pepper, freshly ground
1 # Baguette, sliced, for dipping
Preheat oven to 350F.
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Fruit and Walnut Conserve
½ C. Walnuts
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Pecorino Romano with Apples & Fig Jam
Yield: 4-6 servings From: adapted from Giada De Laurentis FoodNetwork 2006
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Rissoles Filled with Shaved Beef and Horseradish Cream
Yield: 4 Dozen From: Williams-Sonoma American Christmas
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Mushrooms Royale
Yield: 3 dozen from: Drue Decker
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Polenta-Mushroom Canape
Yield: 4 dozen from: adapted from Paula Deen
Remove mushrooms from grill and place onto serving platter bottom side facing up. Top with goat cheese, then tomatoes. Garnish with basil. Serve hot with balsamic vinegar (or reduction) drizzled over mushrooms.
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Holiday Brie En Croute
Thaw pastry sheet at room temperature 30 min. Preheat oven to 400F. Mix egg and water and set aside. Unfold pastry on a lightly floured surface. Roll into 14” square. Cut off corners to make a circle. Spread preserves to within 1” of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edges of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2” from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps, if desired. Brush with egg mixture. Bake 20 min. or until golden. Let stand 1 hour. Serve with crackers or baguette slices.
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Goat Cheese Toasts
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Spinach Arancini
Yield: 7 Servings From: Michael Chiarello
In a large separate bowl, place the feta and ricotta. Combine and add eggs and pepper. Add parsley, dill and then well squeezed spinach and onion mixture. Chill covered in the refrigerator (Make 1 day ahead).
-Preheat oven to 375F. Using a 10” removable bottom tart pan, butter it lightly. Have clarified melted butter, brush and filo on a large work surface.
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-Cut 6 sheets of filo lengthwise into 2 strips. Brush 1 strip lightly with butter. Lay it in the pan starting at one edge and place across the pan with filo extending over the other side of the pan. Continue around the pan in a spoke like fashion to complete circle, brushing each strip lightly with butter. Then cut 2 sheets of filo in half crosswise. Place one in the bottom of pan, brushing lightly with butter. Continue with the remaining 3 pieces. Spread the chilled filling over the bottom, mounding slightly. Fold the filo up and around tart. Cut rounds from the remaining 2 sheets of filo and lay over tart top, brushing each lightly with butter. Place tart pan on cookie sheet with lip.
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-Bake in oven for 10 min. LOWER heat to 350F and continue to bake another 15-20 min. or until crisp and golden brown.
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-Tomato Mozzarella Tart
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-Yield: 8 serves From: Inn at Cedar Falls Hocking Hills, OH
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-1 T. Olive oil
-½ of 1 sheet frozen puff pastry, thawed
-8 oz. mozzarella cheese, grated
-1-1½ lb. Tomatoes
-½ C. freshly grated Parmesan cheese (about 1½ oz.)
-1 T. olive oil
-1 T. chopped fresh thyme or 1 t. dried, crumbled
-
-Position rack in center of oven and preheat to 375F. Brush 18x9.5” baking sheet lightly with olive oil. Roll out pastry sheet on lightly floured surface to 16x12” rectangle. Transfer pastry to prepared pan and gently press into place. Trim edges of pastry, leaving ½” overhang. Crimp edges. Pierce crust all over with fork. Bake until golden brown, about 15 min., piercing with fork every 5 min. to deflate, if necessary. Sprinkle crust with mozzarella and set aside. (Can be prepared 4 hours ahead. Let stand at room temperature.)
-
-Increase oven temperature to 425F. Blanch tomatoes in large pot of boiling water, 20 sec. Drain and cool slightly. Peel and core tomatoes. Cut into thin rounds. Place rounds on double thickness of paper towels, pat dry. Arrange tomatoes on crust in slightly overlapping rows, covering completely. Season generously with salt and pepper. Sprinkle Parmesan, 1 T. olive oil and thyme over. Bake tart until tomatoes are heated through and cheese melts, about 9 min. Cut tart into large squares.
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-Bruschetta with Sweet Peppers and Gorgonzola
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-Yield: 18 slices From: Barefoot Contessa, 2006
-
-Good olive oil
-1 # Red Bell Pepper, seeded and sliced into thin strips
-1 # Yellow Bell Pepper, seeded and sliced into thin strips
-½ t. Sugar
-1 T. Capsers, drained
-2 T. Julienned fresh Basil Leaves
-1 dash kosher salt
-1 dash black pepper
-1 # Baguette
-3 oz. Creamy Gorgonzola or other blue cheese, at room temperature
-
-Preheat oven to 375F.
-
-Heat 2 T. olive oil in a medium sauté pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 min. Sprinkle with the sugar and continue cooking for 2 more min. Stir in the capers and basil, and season, to taste, with salt & pepper. Set aside.
-
-Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 min.
-
-Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 min. and warm through. Serve immediately.
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-Roasted Garlic
-
-Yield: 1 clove
-
-1 clove garlic
-1 drizzle olive oil
-
-Just cut the “tail” from each whole head of garlic. Drizzle with olive oil. Wrap in aluminum foil and bake at 350F for about an hour, or until garlic is soft. Remove foil and squeeze each clove from the uncut end. Great with Brie and crusty bread!
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-
+Preheat oven to 375F. Using a 10” removable bottom tart pan, butter it lightly. Have clarified melted butter, brush and filo on a large work surface.
+Cut 6 sheets of filo lengthwise into 2 strips. Brush 1 strip lightly with butter. Lay it in the pan starting at one edge and place across the pan with filo extending over the other side of the pan. Continue around the pan in a spoke like fashion to complete circle, brushing each strip lightly with butter. Then cut 2 sheets of filo in half crosswise. Place one in the bottom of pan, brushing lightly with butter. Continue with the remaining 3 pieces. Spread the chilled filling over the bottom, mounding slightly. Fold the filo up and around tart. Cut rounds from the remaining 2 sheets of filo and lay over tart top, brushing each lightly with butter. Place tart pan on cookie sheet with lip.
+Bake in oven for 10 min. LOWER heat to 350F and continue to bake another 15-20 min. or until crisp and golden brown.
+Tomato Mozzarella Tart
+Yield: 8 serves From: Inn at Cedar Falls Hocking Hills, OH
+1 T. Olive oil
+½ of 1 sheet frozen puff pastry, thawed
+8 oz. mozzarella cheese, grated
+1-1½ lb. Tomatoes
+½ C. freshly grated Parmesan cheese (about 1½ oz.)
+1 T. olive oil
+1 T. chopped fresh thyme or 1 t. dried, crumbled
+Position rack in center of oven and preheat to 375F. Brush 18x9.5” baking sheet lightly with olive oil. Roll out pastry sheet on lightly floured surface to 16x12” rectangle. Transfer pastry to prepared pan and gently press into place. Trim edges of pastry, leaving ½” overhang. Crimp edges. Pierce crust all over with fork. Bake until golden brown, about 15 min., piercing with fork every 5 min. to deflate, if necessary. Sprinkle crust with mozzarella and set aside. (Can be prepared 4 hours ahead. Let stand at room temperature.)
+Increase oven temperature to 425F. Blanch tomatoes in large pot of boiling water, 20 sec. Drain and cool slightly. Peel and core tomatoes. Cut into thin rounds. Place rounds on double thickness of paper towels, pat dry. Arrange tomatoes on crust in slightly overlapping rows, covering completely. Season generously with salt and pepper. Sprinkle Parmesan, 1 T. olive oil and thyme over. Bake tart until tomatoes are heated through and cheese melts, about 9 min. Cut tart into large squares.
+Bruschetta with Sweet Peppers and Gorgonzola
+Yield: 18 slices From: Barefoot Contessa, 2006
+Good olive oil
+1 # Red Bell Pepper, seeded and sliced into thin strips
+1 # Yellow Bell Pepper, seeded and sliced into thin strips
+½ t. Sugar
+1 T. Capsers, drained
+2 T. Julienned fresh Basil Leaves
+1 dash kosher salt
+1 dash black pepper
+1 # Baguette
+3 oz. Creamy Gorgonzola or other blue cheese, at room temperature
+Preheat oven to 375F.
+Heat 2 T. olive oil in a medium sauté pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 min. Sprinkle with the sugar and continue cooking for 2 more min. Stir in the capers and basil, and season, to taste, with salt & pepper. Set aside.
+Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 min.
+Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 min. and warm through. Serve immediately.
+Roasted Garlic
+Yield: 1 clove
+1 clove garlic
+1 drizzle olive oil
+Just cut the “tail” from each whole head of garlic. Drizzle with olive oil. Wrap in aluminum foil and bake at 350F for about an hour, or until garlic is soft. Remove foil and squeeze each clove from the uncut end. Great with Brie and crusty bread!
Fill a 9” diameter bowl (or pie plate) with warm paper. Submerge 1 rice paper wrapper 10 seconds in water, or just until it becomes soft (it will become more pliable as you assemble on it). Remove wrapper to a flat work surface. Spoon a scant ¼ C. avocado mixture just below the middle of rice paper wrapper, leaving 1” border on either side. Top with ¼ C. alfalfa sprouts and 2-3 mango slices. Fold bottom of rice paper wrapper over filling, pressing filling as you go. Fold both sides of rice paper inward. Gently press to seal. Roll up wrapper to top edge. Brush water on top edge, if necessary, to seal. Repeat with remaining wrappers, avocados, sprouts and mango.
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Vietnamese Noodle Rolls
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Mixed Nuts with Rosemary
Yield: 10 Servings From: Georgia Downard, FoodNetwork
Preheat oven to 350F. Melt butter with spices. Pour this mixture over nuts, tossing to coat well. Bake the nuts on a cookie sheet for 10 min., stirring occasionally.
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Smokey Ranch Dip
Serve with assorted veggies
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Curried Sherry Pate
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Greek Six-Layer Dip
Yield: 8 servings From: Delicious Living Magazine, 2003, 1st place
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Spiced Pears
Yield: 6 C.
+Spiced Peaches
+
+Yield: 16 servings From: Nigella Lawson FoodNetwork 2008
+56 oz. (4 cans) Peach Halves in syrup
+2 T. Rice Vinegar or White Wine Vinegar
+4 short sticks Cinnamon
+3” piece Ginger, peeled and sliced thinly into rounds
+1 t. crushed Dried Chili Flakes
+1 t. kosher salt or ½ t. Table Salt
+½ t. Whole black peppercorns
+6 Whole Cloves
+Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chilies, salt, whole peppercorns and cloves. Bring the pan to a boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
+Serve the peaches with hot ham (a peach half per person and some of the juice) or use a canner and can with a water bath for 25 min. in Estes Park or 10 min. at sea level.
+Jalapeño Pepper Jelly
-Spiced Peaches
-
-Yield: 16 servings From: Nigella Lawson FoodNetwork 2008
-
-56 oz. (4 cans) Peach Halves in syrup
-2 T. Rice Vinegar or White Wine Vinegar
-4 short sticks Cinnamon
-3” piece Ginger, peeled and sliced thinly into rounds
-1 t. crushed Dried Chili Flakes
-1 t. kosher salt or ½ t. Table Salt
-½ t. Whole black peppercorns
-6 Whole Cloves
-
-Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chilies, salt, whole peppercorns and cloves. Bring the pan to a boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
-
-Serve the peaches with hot ham (a peach half per person and some of the juice) or use a canner and can with a water bath for 25 min. in Estes Park or 10 min. at sea level.
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-Jalapeño Pepper Jelly
-
-Yield: 10 half-pint jars
-
-16-20 oz. (1 can) apricot halves
-16-20 oz. (1 can) apricot nectar
-20 jalapeño peppers
-¼ C. fresh lemon juice
-7 C. sugar
-1 box Sure-jell (regular)
-
-Remove seeds and chop peppers finely. Chop apricot halves, reserving juice from can. In a heavy pot, measure 5 C. peppers, apricots, lemon juice, apricot juice, and nectar. Add water if necessary to equal 5 cups. Add Sure-jell and lemon juice and stir.
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-Bring mixture to a full rolling boil on high heat, stirring. Add sugar. Bring to a second full rolling boil. Boil 2 minutes longer. Remove from heat.
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-Pour into sterilized jars, wipe rims, and seal. Hot water bath for 5 minutes after water comes to a boil with jars in water.
-
-Note: I use an asbestos mask when I am cleaning the peppers – else, I’ll cough, etc. WEAR GLOVES so that you don’t get any oil from the peppers on your hands!!!
-
-GREAT served with cream cheese and Triscuits! Oftentimes I smash an 8oz bar of cream cheese into a pretty serving dish, and put the jelly in a 2nd dish alongside…. sometimes I just mold the cream cheese into a ball, and then pour the jelly over it, serving crackers on the side. And the jelly is GREAT as a gift (include directions for serving)!
-Peach Butter
-
- From: Dave Hamilton’s Family’s cookbook
-
-4 lb. Peaches
-Boiling Water
-Sugar
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-Submerge peaches in boiling water for 2-3 min. Place in cold water then remove skin and seed. Grind using a rather fine plate (in food mill).
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-Measure fruit and juice by cupfuls into a stainless or enamel heavy-bottomed pot (do not use aluminum). Start fruit cooking over a slow fire, stirring occasionally. Add ½⅔C. granulated sugar for each cup of ground peaches. Cook, stirring constantly until it reaches desired consistency (It will form a mass with no rim of liquid forming around the edge when a small amount is placed on a plate.).
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-Pour into hot, sterilized jars and seal (I use ½ pint Kerr jars with ball mason lids).
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-Watermelon Pickles
-
- From: The Joy of Cooking
-
-Cut the green rind and the red meat from: Watermelon Rind. Weigh the rind. Cover it well with salted water (1 C. Salt to 4 Qts. Water). Soak it for 8-12 hours (8 for thinner rinds.) Drain it well. Boil it rapidly in boiling water to cover until it is half tender (for about 10 min.). Drain it. Allow for every pound of rind:
- 1 C. Water
- 1 C. White Vinegar
- 2 C. Sugar
- 3” Stick Cinnamon
- 8 Cloves without heads
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-Tie the spices in a bag. Boil these ingredients until they form a thick syrup. Add the rind and bring it to the boiling point. Remove the spice bag. Place the rind in sterilized jars.
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+Yield: 10 half-pint jars
+16-20 oz. (1 can) apricot halves
+16-20 oz. (1 can) apricot nectar
+20 jalapeño peppers
+¼ C. fresh lemon juice
+7 C. sugar
+1 box Sure-jell (regular)
+Remove seeds and chop peppers finely. Chop apricot halves, reserving juice from can. In a heavy pot, measure 5 C. peppers, apricots, lemon juice, apricot juice, and nectar. Add water if necessary to equal 5 cups. Add Sure-jell and lemon juice and stir.
+Bring mixture to a full rolling boil on high heat, stirring. Add sugar. Bring to a second full rolling boil. Boil 2 minutes longer. Remove from heat.
+Pour into sterilized jars, wipe rims, and seal. Hot water bath for 5 minutes after water comes to a boil with jars in water.
+Note: I use an asbestos mask when I am cleaning the peppers – else, I’ll cough, etc. WEAR GLOVES so that you don’t get any oil from the peppers on your hands!!!
+GREAT served with cream cheese and Triscuits! Oftentimes I smash an 8oz bar of cream cheese into a pretty serving dish, and put the jelly in a 2nd dish alongside…. sometimes I just mold the cream cheese into a ball, and then pour the jelly over it, serving crackers on the side. And the jelly is GREAT as a gift (include directions for serving)!
+Peach Butter
+ From: Dave Hamilton’s Family’s cookbook
+4 lb. Peaches
+Boiling Water
+Sugar
+Submerge peaches in boiling water for 2-3 min. Place in cold water then remove skin and seed. Grind using a rather fine plate (in food mill).
+Measure fruit and juice by cupfuls into a stainless or enamel heavy-bottomed pot (do not use aluminum). Start fruit cooking over a slow fire, stirring occasionally. Add ½⅔C. granulated sugar for each cup of ground peaches. Cook, stirring constantly until it reaches desired consistency (It will form a mass with no rim of liquid forming around the edge when a small amount is placed on a plate.).
+Pour into hot, sterilized jars and seal (I use ½ pint Kerr jars with ball mason lids).
+Watermelon Pickles
+ From: The Joy of Cooking
+Cut the green rind and the red meat from: Watermelon Rind. Weigh the rind. Cover it well with salted water (1 C. Salt to 4 Qts. Water). Soak it for 8-12 hours (8 for thinner rinds.) Drain it well. Boil it rapidly in boiling water to cover until it is half tender (for about 10 min.). Drain it. Allow for every pound of rind:
+ 1 C. Water
+ 1 C. White Vinegar
+ 2 C. Sugar
+ 3” Stick Cinnamon
+ 8 Cloves without heads
+Tie the spices in a bag. Boil these ingredients until they form a thick syrup. Add the rind and bring it to the boiling point. Remove the spice bag. Place the rind in sterilized jars.
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Rosemary Whole Wheat Bread
Yield: 1½ pound loaf
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Basic Focaccia
Yield: 9x13”pan (12 large or 24 small slices)
Note: Makes great French Toast.
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Potato Rosemary Bread
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Salt-Crusted Currant Rye Bread
Yield: 3 Loaves From: The Inn at Little Washington Cookbook
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Grandmother Grace’s Corn Sticks
Yield: 1½ - 2 pans
Note: Dad loved this recipe.
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Jalapeño Cheddar Corn Bread
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Sour Cream Corn Bread
Yield: 6 servings
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Nana’s Skillet Corn Bread
Yield: 9” round Cornbread From: Food & Wine, April 2001
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Beer Muffins
Yield: 8-10 Biscuits From: Islanders Cookbook
Pour beer into a medium bowl. Add sugar and beat until sugar dissolves (will be foamy). Add biscuit mix and stir until well moistened. Do not over stir.
-Put a heaping T. batter into each muffin cup. Let rise 20 min. then bake for 15 min.
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-Sour Cherry Scones
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-Yield: 8 scones
-
-½ C. dried sour cherries
-2 C. all-purpose flour
-¼ C. sugar
-2 t. baking powder
-½ t. ground cardamom
-½ t. salt
-1 C. heavy cream
-1 T. unsalted butter, melted
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-Preheat the oven to 425F. Soak the cherries in hot water until plump, about 10 min. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt. Drain the dried cherries and pat dry. Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened. Gather the dough into a ball and gently knead it 4 or 5 times.
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-On a lightly floured surface, roll or pat the dough into a ¾” thick round. Using a 2½” biscuit cutter, cut out 8 rounds. Transfer the rounds to a baking sheet and brush the tops with melted butter. Bake for about 20 min., or until lightly browned and cooked through.
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+Put a heaping T. batter into each muffin cup. Let rise 20 min. then bake for 15 min.
+Sour Cherry Scones
+Yield: 8 scones
+½ C. dried sour cherries
+2 C. all-purpose flour
+¼ C. sugar
+2 t. baking powder
+½ t. ground cardamom
+½ t. salt
+1 C. heavy cream
+1 T. unsalted butter, melted
+Preheat the oven to 425F. Soak the cherries in hot water until plump, about 10 min. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt. Drain the dried cherries and pat dry. Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened. Gather the dough into a ball and gently knead it 4 or 5 times.
+On a lightly floured surface, roll or pat the dough into a ¾” thick round. Using a 2½” biscuit cutter, cut out 8 rounds. Transfer the rounds to a baking sheet and brush the tops with melted butter. Bake for about 20 min., or until lightly browned and cooked through.
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Cream Scones with Currants
Yield: 8 scones From: Television Food Network, copyright 2001
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Orange Glazed Blueberry Scones
Yield: 6-12 scones From: Television Food Network, copyright 2001
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Mom’s Date Nut Brown Bread
Yield: 1 loaf
Pre-heat oven to 275. Bake 1½ hours, or until loaf is brown on top and pulls away from the sides of the pan.
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Pumpkin Bread
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Strawberry Bread
Yield: 2 8.5x4.5” loaves From: adapted from Penzey’s Spices
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Cranberry Nut Bread
Yield: 1 9x5 loaf From: Ocean Spray
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Christmas Fruit & Nut Bread
Yield: 1 9x5 loaf From: Mountain High Yoghurt
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Zucchini Bread
Yield: 2 9x5” loaves from: Rose Marie Dresser
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Pull Apart Cake
2 pkg. Active Dry Yeast
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Gram Carlson’s Icebox Rolls
Yield: 2 8” cake pans or 24-32 dinner rolls
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Cinnamon Buns
Yield: 4 servings From: The Manse B&B Cape May, NJ
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Cinnamon Crumb Cupcakes
Yield: 24 Cupcakes From: Penzeys catelog
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Aunt Mannie’s 6 Week Muffins
Yield: 4-5 Dozen muffins
Note: Batter can be stored in the refrigerator for up to 6 weeks.
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Lynn’s Popovers
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Honey Almond Granola
Yield: 18-20 C. From: Fine Cooking magazine Winter 2006
2 t. vanilla extract
2⅔ C. all-purpose flour
¼ C. Unsweetened Dutch Process Baking Chocolate
-2 t. baking powder
-¾ C. Dry-Roasted macadamia nuts
-2 oz. Vanilla-flavored Candy Coating or White Chocolate
-
-Pre-heat oven to 350. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cocoa and baking powder until well combined, scraping bowl occasionally. Stir in macadamia nuts.
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-Divide dough in half; shape each into 10” log. Place logs 5” apart on cookie sheet; flatten each until 3” wide.
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-Bake 20-25 min. or until firm when touched in center. Cool on cookie sheet 10 min. With serrated knife, cut diagonally into ½”-thick slices. Arrange slices, cut side down, on same cookie sheet.
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-Return to oven and bake for 10 minutes. Cool completely, about 10 min.
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-In a small microwavable bowl, microwave vanilla coating or white chocolate on high 30 seconds, stirring once, until melted and smooth. If necessary, microwave 20 seconds longer. Drizzle over cut side of biscotti. Cool completely.
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-White Chocolate-Cranberry Biscotti
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-Yield: 2½ Dozen From: Best of Country Cookies
-
-½ C. Butter (no substitutes), softened
-1 C. Sugar
-4 # eggs
-1 t. vanilla extract
-3 C. all-purpose flour
-1 T. baking powder
-¾ C. Dried Cranberries
-¾ C. White Chocolate Chips
-
-In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and white chocolate chips. Divide dough into 3 portions. On ungreased baking sheets, shape each portion into a 10x2” rectangle. Bake at 350F for 20-25 min. or until lightly browned. Cool for 5 min. Transfer to a cutting board; cut diagonally with a serrated knife into 1” slices. Place cut side down on ungreased baking sheets. Bake for 15-20 min. or until golden brown. Remove to wire racks to cool. Store in an airtight container for a week or freeze.
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-Irish Porridge
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-Yield: 4 Servings From: Sheila Lukins “All Around the World Cookbook”
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-5 C. Water
-1 t. Salt
-1 C. Irish Oatmeal, such as McCann’s
-1 garnish dark brown sugar, for serving
-1 garnish heavy cream or milk, for serving
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-Bring the water and salt to a rolling boil in a saucepan. Slowly add the oats while stirring constantly with a wooden spoon. When the oats begin to thicken (the water will be cloudy and feel somewhat thicker but the oats will still be granular), reduce the heat to a simmer. Cook uncovered 30 min., stirring often. Spoon into bowls and pass the brown sugar, cream, and any other additions that strike your fancy.
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+2 t. baking powder
+¾ C. Dry-Roasted macadamia nuts
+2 oz. Vanilla-flavored Candy Coating or White Chocolate
+Pre-heat oven to 350. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cocoa and baking powder until well combined, scraping bowl occasionally. Stir in macadamia nuts.
+Divide dough in half; shape each into 10” log. Place logs 5” apart on cookie sheet; flatten each until 3” wide.
+Bake 20-25 min. or until firm when touched in center. Cool on cookie sheet 10 min. With serrated knife, cut diagonally into ½”-thick slices. Arrange slices, cut side down, on same cookie sheet.
+Return to oven and bake for 10 minutes. Cool completely, about 10 min.
+In a small microwavable bowl, microwave vanilla coating or white chocolate on high 30 seconds, stirring once, until melted and smooth. If necessary, microwave 20 seconds longer. Drizzle over cut side of biscotti. Cool completely.
+White Chocolate-Cranberry Biscotti
+Yield: 2½ Dozen From: Best of Country Cookies
+½ C. Butter (no substitutes), softened
+1 C. Sugar
+4 # eggs
+1 t. vanilla extract
+3 C. all-purpose flour
+1 T. baking powder
+¾ C. Dried Cranberries
+¾ C. White Chocolate Chips
+In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and white chocolate chips. Divide dough into 3 portions. On ungreased baking sheets, shape each portion into a 10x2” rectangle. Bake at 350F for 20-25 min. or until lightly browned. Cool for 5 min. Transfer to a cutting board; cut diagonally with a serrated knife into 1” slices. Place cut side down on ungreased baking sheets. Bake for 15-20 min. or until golden brown. Remove to wire racks to cool. Store in an airtight container for a week or freeze.
+Irish Porridge
+Yield: 4 Servings From: Sheila Lukins “All Around the World Cookbook”
+5 C. Water
+1 t. Salt
+1 C. Irish Oatmeal, such as McCann’s
+1 garnish dark brown sugar, for serving
+1 garnish heavy cream or milk, for serving
+Bring the water and salt to a rolling boil in a saucepan. Slowly add the oats while stirring constantly with a wooden spoon. When the oats begin to thicken (the water will be cloudy and feel somewhat thicker but the oats will still be granular), reduce the heat to a simmer. Cook uncovered 30 min., stirring often. Spoon into bowls and pass the brown sugar, cream, and any other additions that strike your fancy.
Stir and remove to serving bowls.
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Swedish Pancakes
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Pancake Mix
Yield: 36 Pancakes total
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Almond Pancakes
Yield: 16 Pancakes From: Giada De Laurentiis 2010
In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.
Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour ¼ C. batter per pancake onto the griddle and cook for about 1½ minutes each side until golden. Repeat with the remaining butter and batter.
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Buttermilk Waffles
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Whole Grain Waffles
Yield: 4 Servings From: adapted from FoodNetwork 2008
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Upside-Down Apple French Toast with Cranberries & Pecans
Yield: 6 Servings From: Tyler Florence 2008
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Pecan Praline Baked French Toast Casserole
Yield: 6-8 Servings From: Paula Deen
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French Toast
Yield: 4 slices
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Chicken Stock
Yield: 5 Quarts from: Alton Brown, FoodNetwork
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Tuscan Vegetable Soup
Yield: 6 servings (1½ C. each) from: FoodNetwork 2008
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Brazilian Black Bean Soup
Yield: 6-8 servings from: Moosewood Cookbook
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Black Bean Stoup
Yield: 4 servings from: Rachael Ray FoodNetwork 2003
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Black Bean & Vegetable Chili
Yield: 6-8 servings from: Gourmet Magazine, Jan. 1999
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Chicken Chili with Chipotle Crema
Yield: 12 servings From: Emeril Lagasse, 2003
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Beef and Barley Soup
Yield: 6 Servings
2 t. Canola Oil
-1½ lb. Eye-of-Round Steak, cut into 1” pieces
-¾ t. black pepper
-¼ t. Salt
-1½ C. Sliced Onion
-2 C. Carrot, sliced ½” thick
-2 C. Sliced Mushrooms (about 8 oz.)
-½ C. chopped red pepper
-2 cloves garlic, minced
-6 C. Fat-Free, Less-Sodium Beef Broth
-½ C. Uncooked Pearl Barley
-2 T. chopped Fresh Basil
-¼ t. Crushed Red pepper
-1 Thyme Sprig
-14½ oz. Can Diced Tomatoes, undrained
-
-Heat canola oil in a large non-stick skillet over medium-high heat. Sprinkle beef evenly on all sides with salt and pepper. Add beef and onion slices to the pan; sauté for 5 min, turning to brown beef on all sides. Remove beef mixture from pan and place in a slow cooker.
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-Add carrot and mushrooms to pan; sauté 5 min. Add red pepper and garlic; sauté 2 min. Add carrot mixture, broth, barley, basil, crushed red pepper, tomatoes and thyme sprig to slow cooker; stir well to combine. Cover and cook on HIGH for 1 hour. Reduce heat to low; cook 6 hours. Discard thyme.
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+1½ lb. Eye-of-Round Steak, cut into 1” pieces
+¾ t. black pepper
+¼ t. Salt
+1½ C. Sliced Onion
+2 C. Carrot, sliced ½” thick
+2 C. Sliced Mushrooms (about 8 oz.)
+½ C. chopped red pepper
+2 cloves garlic, minced
+6 C. Fat-Free, Less-Sodium Beef Broth
+½ C. Uncooked Pearl Barley
+2 T. chopped Fresh Basil
+¼ t. Crushed Red pepper
+1 Thyme Sprig
+14½ oz. Can Diced Tomatoes, undrained
+Heat canola oil in a large non-stick skillet over medium-high heat. Sprinkle beef evenly on all sides with salt and pepper. Add beef and onion slices to the pan; sauté for 5 min, turning to brown beef on all sides. Remove beef mixture from pan and place in a slow cooker.
+Add carrot and mushrooms to pan; sauté 5 min. Add red pepper and garlic; sauté 2 min. Add carrot mixture, broth, barley, basil, crushed red pepper, tomatoes and thyme sprig to slow cooker; stir well to combine. Cover and cook on HIGH for 1 hour. Reduce heat to low; cook 6 hours. Discard thyme.
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Pink Adobe Green Chile
Yield: 2 Qts. From: Pink Adobe Restaurant
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Matzo Ball Noodle Soup
Yield: 12 Servings From: modified a FoodNetwork recipe
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Miso and Corn Soup
Yield: 6-8 Servings From: Dave Leiberman
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Ham and Pea Soup
Yield: 6 Servings
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Toasted Pecan Squash Soup
Yield: 8 Servings From: George Geary
1 clove Garlic, minced
1½ t. Salt
½ t. dried Thyme
-½ t. white Pepper
-½ C. Pecans, toasted
-½ C. Whipping Cream, warmed
-Fresh Parsley (optional)
-Sour Cream (optional)
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-In a covered saucepan, heat all ingredients except cream to a high simmer. Reduce heat; simmer, uncovered 20 min. Stir warm cream into soup. Garnish with parsley and sour cream.
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-Cranberry Fruit Conserve
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-Yield: 9 C. From: O magazine Nov. 2002
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-24 oz. fresh cranberries, cleaned
-3½ C. sugar
-2 # Granny Smith apples, peeled, cored, and chopped
-2 # oranges, grated zest and juice
-2 # lemons, grated zest and juice
-1½ C. raisins
-1½ C. chopped Pecans (or walnuts)
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-In a large saucepan, simmer cranberries and sugar in 2 C. water over low heat, about 5 min. or until skins pop open. Add apples, zests, and juices, and cook 15 more min. Remove from heat and add raisins and nuts. Let cool and serve chilled.
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-Whole Berry Cranberry Sauce
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-Yield: 2¼ C. From: Ocean Spray
-
-12 oz. Fresh or frozen cranberries
-1 C. sugar
-1 C. water
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-In a saucepan mix sugar and water; stir to dissolve sugar. Bring to a boil; add cranberries, return to a boil, reduce heat; boil gently 10 minutes stirring occasionally. Remove from heat. Cool completely at room temperature and refrigerate.
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-Fresh Cranberry Orange Relish
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-Yield: 2½ C. From: Ocean Spray
-
-12 oz. Fresh or frozen cranberries
-1 medium orange
-¾-1 C. granulated sugar
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-Slice unpeeled orange into eighths; remove seeds. Place half the cranberries and half the orange slices in food processor. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to desired sweetness. Store in refrigerator or freezer.
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-Note: May also be prepared in a food grinder.
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-Molded Cranberry Sauce
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-Yield: 1-6x3” glass plus a little extra From: Gram Violet Carlson
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-4 C. cranberries (1 lb.)
-2 C. water
-2 C. sugar
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-Add water to cranberries in a 3 qt. Saucepan and boil 20 min. or until berries have “popped”. Put berries through a food mill or sieve. Return to saucepan. Add sugar and boil 5 min. Pour into molds that have been rinsed in cold water. Chill until firm.
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-Note: She always put a metal tablespoon in the glass when pouring the cranberries to keep the glass from breaking.
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-Note: If you use a large saucepan it isn’t so apt to cook over onto the stove.
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-Cranberry Velvet
+½ t. white Pepper
+½ C. Pecans, toasted
+½ C. Whipping Cream, warmed
+Fresh Parsley (optional)
+Sour Cream (optional)
-1-3oz. Package raspberry Jell-O
-1¼ C. boiling water
-1 lb. Cranberry jelly sauce
-1 C. Sour Cream
+In a covered saucepan, heat all ingredients except cream to a high simmer. Reduce heat; simmer, uncovered 20 min. Stir warm cream into soup. Garnish with parsley and sour cream.
-Dissolve Jell-O in boiling water. Chill until slightly thick. With mixer, beat sour cream and cranberry jelly until smooth. Add thickened Jell-O and beat. Pour into mold and refrigerate until firm.
+Cranberry Fruit Conserve
+Yield: 9 C. From: O magazine Nov. 2002
+24 oz. fresh cranberries, cleaned
+3½ C. sugar
+2 # Granny Smith apples, peeled, cored, and chopped
+2 # oranges, grated zest and juice
+2 # lemons, grated zest and juice
+1½ C. raisins
+1½ C. chopped Pecans (or walnuts)
+In a large saucepan, simmer cranberries and sugar in 2 C. water over low heat, about 5 min. or until skins pop open. Add apples, zests, and juices, and cook 15 more min. Remove from heat and add raisins and nuts. Let cool and serve chilled.
+Whole Berry Cranberry Sauce
+Yield: 2¼ C. From: Ocean Spray
+12 oz. Fresh or frozen cranberries
+1 C. sugar
+1 C. water
+In a saucepan mix sugar and water; stir to dissolve sugar. Bring to a boil; add cranberries, return to a boil, reduce heat; boil gently 10 minutes stirring occasionally. Remove from heat. Cool completely at room temperature and refrigerate.
+Fresh Cranberry Orange Relish
+Yield: 2½ C. From: Ocean Spray
+12 oz. Fresh or frozen cranberries
+1 medium orange
+¾-1 C. granulated sugar
+Slice unpeeled orange into eighths; remove seeds. Place half the cranberries and half the orange slices in food processor. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to desired sweetness. Store in refrigerator or freezer.
+Note: May also be prepared in a food grinder.
+Molded Cranberry Sauce
+Yield: 1-6x3” glass plus a little extra From: Gram Violet Carlson
+4 C. cranberries (1 lb.)
+2 C. water
+2 C. sugar
+Add water to cranberries in a 3 qt. Saucepan and boil 20 min. or until berries have “popped”. Put berries through a food mill or sieve. Return to saucepan. Add sugar and boil 5 min. Pour into molds that have been rinsed in cold water. Chill until firm.
+Note: She always put a metal tablespoon in the glass when pouring the cranberries to keep the glass from breaking.
+Note: If you use a large saucepan it isn’t so apt to cook over onto the stove.
+Cranberry Velvet
+1-3oz. Package raspberry Jell-O
+1¼ C. boiling water
+1 lb. Cranberry jelly sauce
+1 C. Sour Cream
+Dissolve Jell-O in boiling water. Chill until slightly thick. With mixer, beat sour cream and cranberry jelly until smooth. Add thickened Jell-O and beat. Pour into mold and refrigerate until firm.
Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.
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French Vinaigrette
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Miso Dressing
Yield: From: The Japanese Kitchen by Hiroko Shimbo
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Red Wine Vinaigrette
Yield: 1⅔ C. From: Gaida De Laurentis
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Blue Cheese Dressing
Yield: ¾ C. From: Ellie Krieger
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Orange Walnut Vinaigrette
Yield: 1 C. From: Sharing The Table at Garland’s Lodge
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Balsamic Vinaigrette
Yield: 1 C. From: Sharing The Table at Garland’s Lodge
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Cucumber & Onion Raita
Yield: 6-8 Servings From: Bombay Café Cookbook
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Molasses Pecans
Yield: 2 C. From: Washington Inn Cooks for Friends
Toss the pecans and the syrup together in a large bowl until well coated. Place them back on the sheet pan with extra syrup. Dry in 250F oven until non-sticky (stirring every half hour).
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Apple Cider Vinaigrette
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Cider Vinaigrette
Yield: 20 servings From: Peter Fontaine 10/30/2000 class
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Roasted Garlic & Sun-dried Tomato Dressing
From: Michele Faurot, Café Michele, Talkeetna, AK
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Caesar Dressing
Yield: 1 C. From: The Cookworks, Food Network 2003
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Caesar Dressing
Yield: 1½ C. From: Wolfgang Puck’s Pizza, Pasta & More, 2000
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Caesar Dressing
Yield: entrée for 2 people From: Emily Mouat
Heat oil, add croutons, cook until browned/golden on medium heat. Add pepper and red wine vinegar.
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Caesar Salad
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Fall Salad
Yield: 4 Servings From: adapted from Tyler Florence 2007
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Spinach Salad
Yield: 4 Servings From: Matt Pollack Stock Yard Packing Company
In a food processor, chop onion; add all other ingredients except oil, and blend. Slowly add the oil. Refrigerate for 1 day to blend flavors.
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Greek Salad
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Grilled Eggplant and Goat Cheese Salad
Yield: 4-6 servings From: Giada De Laurentiis
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Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
Yield: 4 Servings From: adapted from Bobby Flay
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Wilted Spinach Salad with Oranges, Radishes & Citrus Vinaigrette
Yield: 4 servings From: Cook’s Illustrated, March & April 2002
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Mixed Green Salad with Sherry Vinaigrette
Yield: 4-6 Servings From: Gaida De Laurentis FoodNetwork 2003
½ C. Pitted Kalamata Olives, halved
2 oz. Feta Cheese, coarsely crumbled
-Blend the vinegar, garlic, oregano, 1 t. salt, and ½ . black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
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-Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt & pepper, and serve.
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+Blend the vinegar, garlic, oregano, 1 t. salt, and ½ . black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
+Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt & pepper, and serve.
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Green Beans, Red Onions, Black Olives, & Blue Cheese with Romaine
Yield: 4-6 Servings From: The Summer Shack Cookbook
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Bridal Brunch Salad
Yield: 6 Servings
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White Bean Salad
Yield: 4 Servings From: Kathy Daelmans FoodNetwork
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Green Bean Salad with Red Onion and Tomato
Yield: 4 Servings From: Rachael Ray and Elsa Scuderi
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Fresh Corn Salad
Yield: 4 to 6 Servings From: Barefoot Contessa, 1999
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Potato, Tomato, Corn & Basil Salad
Yield: 6-8 Servings From: Dave Lieberman
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Corn, Avocado and Tomato Salad
Yield: 4-6 Servings From: Paula Deen and Friends Cookbook
Whisk together the dressing ingredients in a glass bowl or measuring cup. Pour over the salad and toss gently to mix.
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Tomato Feta Salad
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Summer Peach Salad
Yield: 4-5 Servings From: O Magazine, July 2002
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Beet and Orange Salad
Yield: 8 Servings From: Gourmet Magazine
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Carrot Salsa
Yield: 5½ C.
1 C. coarsely shredded carrot
1 C. coarsely chopped yellow pepper
1 C. quartered cherry tomatoes
-2 T. minced fresh jalapeño pepper
-2 T. chopped fresh cilantro
-2 T. fresh lime juice
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-In a large bowl, combine all ingredients. Chill until ready to serve. Serve at room temperature.
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-Mega Egga Macaroni Salad
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- From: adapted from Aaron McCargo, Jr. FoodNetwork 2006
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-2 lb. Elbow Noodles
-12 Hard Boiled Eggs, peeled and diced
-½ Onion, finely diced
-4 Celery Stalks, finely diced
-3 C. Mayonnaise
-2 T. Salt
-1 t. coarsely cracked black pepper
-dash Hot Sauce
-1 T. Worcestershire Sauce
-(I omit ¼ C. Pickle Relish)
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-In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 min. Remove eggs and shock n ice water. Once thoroughly cooled, peel eggs and roughly dice.
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-Place pasta in a large bowl. Add everything else. Mix until well combined.
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+2 T. minced fresh jalapeño pepper
+2 T. chopped fresh cilantro
+2 T. fresh lime juice
+In a large bowl, combine all ingredients. Chill until ready to serve. Serve at room temperature.
+Mega Egga Macaroni Salad
+ From: adapted from Aaron McCargo, Jr. FoodNetwork 2006
+2 lb. Elbow Noodles
+12 Hard Boiled Eggs, peeled and diced
+½ Onion, finely diced
+4 Celery Stalks, finely diced
+3 C. Mayonnaise
+2 T. Salt
+1 t. coarsely cracked black pepper
+dash Hot Sauce
+1 T. Worcestershire Sauce
+(I omit ¼ C. Pickle Relish)
+In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 min. Remove eggs and shock n ice water. Once thoroughly cooled, peel eggs and roughly dice.
+Place pasta in a large bowl. Add everything else. Mix until well combined.
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Hawaiian Beets
Yield: 4-6 Servings From: Sue Pfuhl Evans Ft. Collins, CO
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Mango Salsa
Yield: 6-8 Servings
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Orzo with Roasted Vegetables
Yield: 6 Servings From: 2001 Barefoot Contessa Parties!
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Pineapple Fried Rice
Yield: 4 to 6 Servings From: M.S. Milliken & S. Feniger, 1998
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Pasta with Sun-Dried Tomatoes
Yield: 6 to 8 Servings From: Barefoot Contessa Family Style 2002
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Orecchiette and Salami Salad
Yield: 6 Servings From: Williams-Sonoma Complete Pasta Cookbook
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Curried Couscous Salad with Dried Cranberries
Yield: 4 Servings From: FoodNetwork 2006
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Couscous with Currants, Almonds & Parsley
Yield: 4 Servings From: Bobby Flay FoodNetwork 2006
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Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
Yield: 4 Servings From: Bobby Flay
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Quinoa Salad
Yield: 6-8 servings
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Zesty Quinoa with Broccoli and Cashews
Yield: 4 Servings From: Whole Foods.com
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Thai Peanut Salad
1 lb. Linguine
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Baby Tomato & Fresh Herb Tabbouleh
Yield: Serves 4 From: Dave Lieberman FoodNetwork2006
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Tabbouleh
Yield: Serves 6-8
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Bulgur with Dried Cranberries
Yield: Serves 8 From: The 2009 Cooking Light Holiday Cookbook
1 C. Dried Cranberries
⅓ C. thinly sliced Green Onions
1 C. finely chopped fresh Flat-Leaf parsley
-1 t. grated Lemon Rind
-⅓ C. fresh lemon juice
-⅓ C. extra-virgin olive oil
-¾ t. kosher salt
-¾ t. black pepper
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-Place bulgur in a large bowl; cover with 2 C. boiling water. Cover; let stand 30 min. or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.
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+1 t. grated Lemon Rind
+⅓ C. fresh lemon juice
+⅓ C. extra-virgin olive oil
+¾ t. kosher salt
+¾ t. black pepper
+Place bulgur in a large bowl; cover with 2 C. boiling water. Cover; let stand 30 min. or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.
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Awesome BrocoSlaw
Yield: 8 servings From: bocceman@media0ne.net
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Shrimp and Crab Salad with Peach Chutney and Curried Chutney Dressing
Yield: 12 Servings
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Peach Chutney
Yield: 5 C.
In a large pot combine the reserved peach juice with all the ingredients EXCEPT the peaches. Bring to a boil uncovered and turn heat down to a steady simmer. Cook for 30 min., stirring occasionally. Stir in peaches. Lower heat and cook another 20-30 min. until the mixture has thickened. Remove from heat, cool and refrigerate until making the dressing. This is wonderful in Curried Peach Chutney Dressing as well as with roast pork or lamb. Freezes very well. Recipe can be doubled.
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Curried Tuna Salad with Apples & Currants
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Chicken Salad and Cranberry Brie Toast
Yield: 6 Sandwiches From: adapted from Tyler Florence 2007
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Salade de Lardons
Yield: 4 Servings From: Kitchen Sink class
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Salad with Warm Grilled Portobellos & Feta
Yield: 6 From: Kitchen Sink class
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Coleslaw
Yield: 12 servings
Combine cabbage, carrots, & both onions in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with the celery seed, hot sauce, salt, & pepper. Chill for 2 hours in the refrigerator before serving.
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Picnic Coleslaw
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Layered Mexican Salad with Cilantro Jalapeño Dressing
⅔ C. dried Black beans, picked over and rinsed
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Ambrosia Salad
Yield: 10 servings From: Eric Huntley, The Kitchen Sink 5/18/2004
? # Pineapple, diced
? # Strawberries, cut in half
? # Blackberries
-? # Raspberries
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-Warm brandy and sugar to dissolve sugar. Cool. Add Cool Whip and blend thoroughly. Add all other ingredients and mix thoroughly. Refrigerate for at least 2 hours to blend flavors. Serve with a drizzle of your favorite liquor (chambord, cassis, etc.)
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-Watercress Butter
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-1 lb. whole unsalted butter, softened
-½ bunch Watercress, washed, dried and chopped
-2 T. Parsley, chopped
-2 # Shallots, minced
-1 T. Lemon juice
-1 # lemon zest
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-Combine in a mixer using the paddle attachment. Roll in parchment and refrigerate.
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-Note: Use on top of fish or steamed vegetables.
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-Hollandaise Sauce
-
-Yield: 1 C. (Serves 4) From: 2000 Television Food Network
-
-4 # egg yolks
-1 T. freshly squeezed lemon juice
-½ C. unsalted butter, melted (1 stick)
-1 Pinch Cayenne Pepper
-1 Pinch Salt
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-Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. If the sauce gets too thick, whisk in a few drops of warm water before serving.
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-Note: If not using immediately, cover sauce and place in a warm spot until ready to use.
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+? # Raspberries
+Warm brandy and sugar to dissolve sugar. Cool. Add Cool Whip and blend thoroughly. Add all other ingredients and mix thoroughly. Refrigerate for at least 2 hours to blend flavors. Serve with a drizzle of your favorite liquor (chambord, cassis, etc.)
+Watercress Butter
+1 lb. whole unsalted butter, softened
+½ bunch Watercress, washed, dried and chopped
+2 T. Parsley, chopped
+2 # Shallots, minced
+1 T. Lemon juice
+1 # lemon zest
+Combine in a mixer using the paddle attachment. Roll in parchment and refrigerate.
+Note: Use on top of fish or steamed vegetables.
+Hollandaise Sauce
+Yield: 1 C. (Serves 4) From: 2000 Television Food Network
+4 # egg yolks
+1 T. freshly squeezed lemon juice
+½ C. unsalted butter, melted (1 stick)
+1 Pinch Cayenne Pepper
+1 Pinch Salt
+Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. If the sauce gets too thick, whisk in a few drops of warm water before serving.
+Note: If not using immediately, cover sauce and place in a warm spot until ready to use.
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Apricot Couscous
Yield: 6 Servings From: Tori Ritchie, Food Network 2001
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Creamy Polenta
Yield: 6 Servings From: Tyler Florence
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Baked Garlic Cheese Grits
Yield: 12 Servings From: Paula Deen
Bring the broth, salt, pepper, and garlic powder to a boil in a 2 qt. saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8-10 min. Add the cubed cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar and bake for 35-40 min. or until set.
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Polenta with Parmesan Cheese
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Maiz Corn Chile
2 # eggs
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Scalloped Corn Casserole
Yield: 12 servings
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Sagaponack Corn Pudding
Yield: 15-20 Servings From: O magazine, Nov. 2002
1½ T. Sugar
1½ T. Salt
1¼ t. freshly ground Pepper
-1¼ C. grated extra-sharp Cheddar Cheese, plus extra to sprinkle on top
-
-Preheat oven to 375F. Grease 2 baking dishes. In a large sauté pan, melt butter; cook corn and onion over medium-high 4 min. Cool slightly.
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-Combine eggs, milk, half-and-half in a large bowl. Slowly whisk in cornmeal, then ricotta. Mix in basil, sugar, salt, and pepper. Add cooked corn mixture and grated cheddar, and pour into baking dishes. Sprinkle remaining cheese on top.
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-Place each baking dish in a larger pan; fill halfway up sides with hot water. Bake 40-45 min., until tops begin to brown and a knife inserted in the centers comes out clean. Serve warm.
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-Great Aunt Alice’s Corn Pudding
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-Yield: 6 servings
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-2 C. cream-style corn
-2 T. butter, melted
-1½ T. flour
-1 C. milk
-1 T. sugar
-1 t. salt
-¼ t. pepper
-2 # eggs
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-Mix sugar, salt, pepper and flour together. Mix with small amount of milk first. Add 2 beaten eggs with rest of milk. Stir in corn and melted butter. Pour into greased casserole dish.
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-Pre-heat oven to 325. Bake 1 hour.
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-Roasted Carrots
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-Yield: 8 From: adapted from Gourmet magazine
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-3 lb. small Carrots (including greens; carrots about 5” long), tops trimmed to 1” and carrots peeled
-2 T. olive oil
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-Preheat oven to 400F. with rack in lower third.
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-Toss carrots with oil, salt and pepper and spread out in a large 4-sided sheet pan. Roast 20 min. Stir and cook an additional 20 min.
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-Note: Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.
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-Also works great with parsnips!
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+1¼ C. grated extra-sharp Cheddar Cheese, plus extra to sprinkle on top
+Preheat oven to 375F. Grease 2 baking dishes. In a large sauté pan, melt butter; cook corn and onion over medium-high 4 min. Cool slightly.
+Combine eggs, milk, half-and-half in a large bowl. Slowly whisk in cornmeal, then ricotta. Mix in basil, sugar, salt, and pepper. Add cooked corn mixture and grated cheddar, and pour into baking dishes. Sprinkle remaining cheese on top.
+Place each baking dish in a larger pan; fill halfway up sides with hot water. Bake 40-45 min., until tops begin to brown and a knife inserted in the centers comes out clean. Serve warm.
+Great Aunt Alice’s Corn Pudding
+Yield: 6 servings
+2 C. cream-style corn
+2 T. butter, melted
+1½ T. flour
+1 C. milk
+1 T. sugar
+1 t. salt
+¼ t. pepper
+2 # eggs
+Mix sugar, salt, pepper and flour together. Mix with small amount of milk first. Add 2 beaten eggs with rest of milk. Stir in corn and melted butter. Pour into greased casserole dish.
+Pre-heat oven to 325. Bake 1 hour.
+Roasted Carrots
+Yield: 8 From: adapted from Gourmet magazine
+3 lb. small Carrots (including greens; carrots about 5” long), tops trimmed to 1” and carrots peeled
+2 T. olive oil
+Preheat oven to 400F. with rack in lower third.
+Toss carrots with oil, salt and pepper and spread out in a large 4-sided sheet pan. Roast 20 min. Stir and cook an additional 20 min.
+Note: Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.
+Also works great with parsnips!
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Roasted Turnips, Shallots & Garlic with Rosemary
Yield: 4 servings
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Sweet Potato Puree with Smoked Paprika
Yield: 8 servings From: Gourmet magazine Nov. 2005
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Mashed Sweet Potatoes with Caramelized Onion
Yield: 16 servings From: Peter Fontaine 10/30/2000 class
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Sweet Potato Galette
Yield: 8-10 servings
Bake 30 min. or until heated through. Place serving platter on top of the baking dish; invert; shake gently to loosen; remove baking dish.
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Potatoes on the Half Shell
To freeze: Place potatoes on a baking sheet. Cover and freeze. When ready to use, heat frozen, wrapped potatoes in a 350F oven until hot.
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Creamy Garlic Mashed Potatoes
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Chive and Garlic Mashed Potatoes
Yield: 10-12 Servings From: Tyler Florence
Meanwhile, in a small pot, heat the cream, butter, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a food mill or ricer into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives.
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Potato Casserole
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Weekday Scalloped Potatoes
Yield: 4-6 Servings From: Cook’s Illustrated March/April 2003
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Gram Carlson’s Hash Brown Potato Bake
Yield: serves 12
Yield: 6 Servings From: Tyler Florence, Copyright 2003
1 Head Savoy Cabbage, cored, cleaned, and shredded
-1 (2”) piece slab Bacon, thinly sliced
-2 T. unsalted butter, plus more for greasing the gratin dish
-4 Cloves Garlic, finely chopped
-½ Bunch fresh Chives, finely chopped to ¼ C.
-sea salt and freshly ground black pepper
-2 lb. Baking Potatoes, unpeeled and thinly sliced (about ⅛”)*
-2½ C. heavy cream
-2 C. grated Parmesan
-
-Preheat oven to 375F.
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-Finely shred the cabbage. Cut the bacon into ½” chunks. Place bacon in a small skillet over medium-low heat and fry until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
-
-Add 1 T. butter to bacon fat in 8 qt. stock pot. When it is melted, add ½ the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and pepper. Remove from the heat and add most the chives, reserving a little for garnish.
-
-Generously butter the bottom and sides of an ovenproof casserole dish.
-
-In a large bowl, combine the potatoes, 1½ C. cream, 1 C. Parmesan, and the remaining garlic. Season with salt and pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potatoes and Parmesan. Pour the remaining 1 C. cream over the dish. Sprinkle with remaining Parmesan.
-
-Cover the dish with buttered aluminum foil. Bake for 1 hour. Remove foil and bake for 30 min. more until golden brown. Leave for 10 min. before serving. Garnish with fresh chives.
-
-* Slice the potatoes immediately before using so they don't turn brown.
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-Potato Tarts
-
- From: Kitchen Sink class 5/12/1998
-
-1½ lb. Potatoes
-¼ lb. Grated Parmesan cheese
-? oz. Dry bread crumbs
-? oz. Butter
-1 dash Salt
-
-Preheat oven to 350F. Heavily butter ramekins and dust with breadcrumbs—sides too. Peel the potatoes and slice thinly in the food processor. Layer the potatoes starting with the potato, Parmesan, butter—not too much butter in each layer—only butter every 3rd layer. Continue layering until the dishes are full. Cover with paper and bake in the oven for 45 min. or until tender. Run knife around outside edge of tart. Turn over onto serving plate and unmold.
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+1 (2”) piece slab Bacon, thinly sliced
+2 T. unsalted butter, plus more for greasing the gratin dish
+4 Cloves Garlic, finely chopped
+½ Bunch fresh Chives, finely chopped to ¼ C.
+sea salt and freshly ground black pepper
+2 lb. Baking Potatoes, unpeeled and thinly sliced (about ⅛”)*
+2½ C. heavy cream
+2 C. grated Parmesan
+Preheat oven to 375F.
+Finely shred the cabbage. Cut the bacon into ½” chunks. Place bacon in a small skillet over medium-low heat and fry until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
+Add 1 T. butter to bacon fat in 8 qt. stock pot. When it is melted, add ½ the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and pepper. Remove from the heat and add most the chives, reserving a little for garnish.
+Generously butter the bottom and sides of an ovenproof casserole dish.
+In a large bowl, combine the potatoes, 1½ C. cream, 1 C. Parmesan, and the remaining garlic. Season with salt and pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potatoes and Parmesan. Pour the remaining 1 C. cream over the dish. Sprinkle with remaining Parmesan.
+Cover the dish with buttered aluminum foil. Bake for 1 hour. Remove foil and bake for 30 min. more until golden brown. Leave for 10 min. before serving. Garnish with fresh chives.
+* Slice the potatoes immediately before using so they don't turn brown.
+Potato Tarts
+ From: Kitchen Sink class 5/12/1998
+1½ lb. Potatoes
+¼ lb. Grated Parmesan cheese
+? oz. Dry bread crumbs
+? oz. Butter
+1 dash Salt
+Preheat oven to 350F. Heavily butter ramekins and dust with breadcrumbs—sides too. Peel the potatoes and slice thinly in the food processor. Layer the potatoes starting with the potato, Parmesan, butter—not too much butter in each layer—only butter every 3rd layer. Continue layering until the dishes are full. Cover with paper and bake in the oven for 45 min. or until tender. Run knife around outside edge of tart. Turn over onto serving plate and unmold.
Cut the potatoes into 1-2” chunks. Put in a large bowl. Sprinkle rosemary (and garlic) on top. Drizzle olive oil (a bit at a time, don’t use too much!) and use 2 large spoons to toss and mix. If you see much oil in the bottom, stop drizzling!
Smear a tad of olive oil on the bottom of a large baking pan (that has at least a small lip for sides, so the oil doesn’t leak). Spread potatoes out in a single layer. Bake in oven for 40 min., removing from the oven to stir after 20 min., or anytime potatoes are roasting unevenly. Serve!
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Baked Bean Casserole
3-16 oz. cans Pork-n-Beans
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Humble Home-Cooked Beans
Yield: 4 Servings From: Jamie at Home, Jamie Oliver
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Slow Cooker Pinto Beans
Yield: 10-12 Servings From: adapted from FoodNetwork 2008
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Black Beans
Yield:
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Shred, Head, Butter and Bread
Yield: 4 Servings From: Alton Brown, copyright 2003
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Collard Greens
Yield: 4-6 Servings From: Paula Deen, copyright 2003
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Brussels Sprouts with Browned Butter & Garlic
Yield: From: Jason
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Zucchini & Tomato Casserole Version #2
Yield: 6 Servings From: Flo Anderson’s 4th of May Cookbook
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Sautéed Zucchini & Corn with Chives
Yield: 4 Servings From: Cook’s Country June/July 2005
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Grilled Portobellos Filled with Wild Rice
Yield: 8 Servings From: Bobby Flay
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Broccoli Casserole
Yield: 8-10 Servings From: Paula Deen
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Cauliflower Gratin
Yield: 4-6 Servings From: Ina Garten Barefoot in Paris 2004
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Tomato Side Dish
- From: Islanders Cookbook
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-2 # large (28 oz.) cans Tomatoes, un-drained
-8 # whole Cloves
-8 # Peppercorns
-1 # Bay Leaf
-1 dash Salt, to taste
-¾ C. brown sugar
-½ @ Yellow Onion, chopped
-3-4 slices White Bread, torn into small pieces
-2 T. Butter
-
-Preheat oven to 400F. Cook tomatoes with spices tied in cheesecloth for 30 min., stirring occasionally. Remove spices. Add the rest of the ingredients and bake for 1 hour.
-
-Note: Can make ahead and bake later.
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+ From: Islanders Cookbook
+2 # large (28 oz.) cans Tomatoes, un-drained
+8 # whole Cloves
+8 # Peppercorns
+1 # Bay Leaf
+1 dash Salt, to taste
+¾ C. brown sugar
+½ @ Yellow Onion, chopped
+3-4 slices White Bread, torn into small pieces
+2 T. Butter
+Preheat oven to 400F. Cook tomatoes with spices tied in cheesecloth for 30 min., stirring occasionally. Remove spices. Add the rest of the ingredients and bake for 1 hour.
+Note: Can make ahead and bake later.
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4th of May Tomato Pie
Yield: 8 Servings From: Flo Anderson’s 4th of May Cookbook
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Sherry Cherry Tomatoes
Yield: 4 Servings From: Rachael Ray
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Oven Baked Brown Rice with Roast Tomatoes
Yield: From: Williams-Sonoma
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Mango Coconut Rice
Yield: 6 Servings From: Paula Deen FoodNetwork2006
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Summer Risotto
Yield: 4-6 servings From: Inn at Cedar Falls Hocking Hills, OH
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Lemon Risotto
Yield: 4-6 servings From: Kitchen Sink Class
Heat oil. Sweat the onion in the oil. Add the garlic and rice. Stir to coat. Add the lemon juice and enough stock to cover. Stir over a very low flame until the liquid has been absorbed. Continue to add stock this way until the rice is cooked. Add the rind, butter, arugula, cheese and salt. Garnish with more grated cheese, arugula leaves and lemon zest on top.
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Ben’s Cognac Risotto
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Risotto with Sun-dried Tomatoes and Basil
Yield: 4-1 C. servings
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Mexican Rice Casserole
Yield: 10-12 servings From: Emeril Lagasse FoodNetwork 2006
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Black Bean and Roasted Vegetable Burritos
Yield: 8 servings From: Moosewood Restaurant
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Yams in Orange Sauce
From: Gram Violet Carlson
Note: Can use frozen orange juice that isn’t diluted fully. If not using fresh oranges, skip the orange rind.
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Yam and Apple Casserole
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Caramelized Butternut Squash
Yield: 6-8 servings From: The Barefoot Contessa Cookbook
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Fabulous Fall Squash
Yield: 6 servings From: 4th of May Cookbook
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Baked Pineapple Casserole
Yield: 6 Servings
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Vidalia Onion Casserole
Yield: 6 Servings
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Mushroom Bread Pudding
From: Peter Fontaine 10/30/2000 class
3 T. olive oil
22 oz. mixed fresh wild mushrooms (black trumpet, porcini, chanterelles) torn
¼ C. chopped shallots
-¼ C. whole butter (optional)
-½ t. chopped garlic
-¼ C. chopped mixed fresh herbs (oregano, thyme, chives—basil good for goat or parmesan cheeses)
-salt & pepper to taste
-5 # eggs
-3 C. heavy cream
-¼ C. Parmesan cheese (or Stilton with beef, goat cheese with lamb, feta)
-6 C. cubed stale bread (soaks up less)
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-Mix 2 C. cream and eggs together with parmesan cheese. Sauté mushrooms and shallots until shallots are translucent. Add chopped herbs to sauté and cook 2 min. Set aside to cool. Add all diced bread cubes to egg mixture and add shallot mix. Soak for 30 min. turning occasionally. Season as desired. Once bread has absorbed liquid, pour into a buttered baking dish (10x15) about ¾ the way up. Pour 1 C. cream over top. Bake at 350F for 30-40 min. lightly covered with foil. Remove foil for last 5 min. of cooking. Put knobs of butter about the baked product if desired. Serve warm.
-
-Note: Can skip the last cup of cream and butter on top.
- Freezes well.
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+¼ C. whole butter (optional)
+½ t. chopped garlic
+¼ C. chopped mixed fresh herbs (oregano, thyme, chives—basil good for goat or parmesan cheeses)
+salt & pepper to taste
+5 # eggs
+3 C. heavy cream
+¼ C. Parmesan cheese (or Stilton with beef, goat cheese with lamb, feta)
+6 C. cubed stale bread (soaks up less)
+Mix 2 C. cream and eggs together with parmesan cheese. Sauté mushrooms and shallots until shallots are translucent. Add chopped herbs to sauté and cook 2 min. Set aside to cool. Add all diced bread cubes to egg mixture and add shallot mix. Soak for 30 min. turning occasionally. Season as desired. Once bread has absorbed liquid, pour into a buttered baking dish (10x15) about ¾ the way up. Pour 1 C. cream over top. Bake at 350F for 30-40 min. lightly covered with foil. Remove foil for last 5 min. of cooking. Put knobs of butter about the baked product if desired. Serve warm.
+Note: Can skip the last cup of cream and butter on top.
+ Freezes well.
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Spaghetti with Asparagus, Smoked Mozzarella and Proscuitto
Yield: 6-8 servings From: Giada DeLaurentis
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Lynn’s Swiss Cheese Fondue
Yield: 1 meal
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Chile Rellenos
Yield: 4 servings From: Victor Glaze
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Springtime Noodles
Yield: 4-6 Servings
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Cheese Lovers 5 Cheese Mac and Cheese
Yield: 6-8 servings From: FoodNetwork 2009
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Light as a Cloud Gnocchi
Yield: 4 Servings From: Anne Burrell
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Corn Star Raviolis in Sweet Basil Cream Sauce
Yield: 6-8 Servings From: Guy Fieri 2008
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Pizza Crust
Yield: 3-4 12” pizzas From: King Arthur Flour
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Farley’s Favorite Pizza Dough
Yield: 2 thin 14” pizzas From: King Arthur Flour
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Pizza Sauce
Yield: 2 12” pizzas From: The Naked Whiz
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Pizza Dough
Yield: 312” pizzas From: Tyler Florence
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Sugo Sauce for Pizza
From: Tyler Florence FoodNetwork2006
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Grilled Pizza Topped with Caramelized Onions, Blue Cheese Mascarpone & Crunchy Red Grapes
Yield: 6-8 Servings From: adapted from Tyler Florence 2007
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Prosciutto, Brie and Apple Panini
Yield: 4 Servings From: Food & Wine, July 2002
Preheat a griddle over low heat. Spread the scallion butter on the cut sides of the rolls. Lay the Prosciutto on the bottom halves; top with Brie and the apple slices and close the sandwiches. Lightly spread the remaining 2 t. butter on the outside of the rolls (it will be a very thin layer). Grill on both sides until the Brie has melted. Remove from heat. Cut in half or serving portions and serve with salad or soup.
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Grilled Vegetable Panini
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Open Faced PLT
Yield: 6 Servings From: Gaida De Laurentis 2003
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Garlic Mojo for Fish & Vegetables
Yield: 3 C. From: Rick Bayless
-4 Large Heads Garlic or 10 oz. peeled Garlic Cloves
-2 C. Fruity olive oil
-1 t. Salt
-½ C. fresh Lime Juice
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-Heat oven to 325F.
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-Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy recloseable plastic bag and use a rolling pin to mash them slightly.
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-Stir together the garlic, oil and salt in an 8x8” pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 min. Add the lime juice and return to the oven for 20 min. for the garlic to absorb the lime and turn golden brown.
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-Using an old fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness.
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-Seared Scallops
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-Yield: 4 Servings
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-1-1¼ lb. Dry Sea Scallops, approximately 16
-2 t. unsalted butter
-2 t. olive oil
-1 dash kosher salt
-1 dash Freshly ground black pepper
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-Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
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-Add the butter and oil to a 12-14” sauté pan on high heat. Salt & pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1½ min. on each side. The scallops should have a ¼” golden crust on each side while still being translucent in the center. Serve immediately.
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+4 Large Heads Garlic or 10 oz. peeled Garlic Cloves
+2 C. Fruity olive oil
+1 t. Salt
+½ C. fresh Lime Juice
+Heat oven to 325F.
+Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy recloseable plastic bag and use a rolling pin to mash them slightly.
+Stir together the garlic, oil and salt in an 8x8” pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 min. Add the lime juice and return to the oven for 20 min. for the garlic to absorb the lime and turn golden brown.
+Using an old fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness.
+Seared Scallops
+Yield: 4 Servings
+1-1¼ lb. Dry Sea Scallops, approximately 16
+2 t. unsalted butter
+2 t. olive oil
+1 dash kosher salt
+1 dash Freshly ground black pepper
+Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
+Add the butter and oil to a 12-14” sauté pan on high heat. Salt & pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1½ min. on each side. The scallops should have a ¼” golden crust on each side while still being translucent in the center. Serve immediately.
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Steamed Mussels with Leeks, Garlic, Thyme, White Wine and Butter
Yield: 4 Servings From: Tyler Florence
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Spaghetti with Oven Baked Clams
Yield: 4-6 Servings From: Tyler Florence
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Crab Imperial Stuffed Portobellos
Yield: 6 From: Kitchen Sink class
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Crab Cakes with Lemon-Dill Sauce
Yield: 4 (2 apiece) From: Paula Deen
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Shrimp and Crab Croquettes
Yield: 4 Servings From: Cindy Jarrott Source: Emeril Live, EM0639 URL: http://www.foodnetwork.com/recipes/emeril-live/cindys-shrimp-and-crab-croquettes-recipe/index.html
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Garlic Aioli
From: Cindy Jarrott Source: Emeril Live, EM0639 URL: http://www.foodnetwork.com/recipes/emeril-live/cindys-shrimp-and-crab-croquettes-recipe/index.html
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Paula’s Fried Shrimp
From: Paula Deen
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Roasted Shrimp Cocktail
Yield: 6-8 servings From: adapted Ina Garten FoodNetwork2008
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Shrimp with Toasted Garlic
Yield: 4 servings From: adapted from Tyler Florence FoodNetwork2006
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Penne with Shrimp and Herbed Cream Sauce
Yield: 4-6 servings From: Giada DeLaurentis Florence FoodNetwork2006
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Greek Style Shrimp with Feta Cheese
Yield: 4-6 servings
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Bubba’s Spicy BBQ Shrimp
Yield: 6 servings From: Paula Deen
Add shrimp, bring to a boil over medium-high heat; reduce heat and simmer, stirring occasionally, 20 min., or until shrimp are pink. Serve in bowls with sauce and French bread for dipping.
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Shrimp Ceviche Served on Butter Lettuce
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Korean Shrimp
Yield: 4 servings From: Tyler Florence
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Halibut Veracruz
Yield: 4 Servings From: adapted from Guy Fieri, 2008
3 T. vegetable oil
1 C. Yellow Onion, thinly sliced
3 Cloves Garlic, thinly sliced
-2 C. (14½ oz. can) diced Tomato
-1 medium Jalapeño, diced
-1 C. Dry White Wine
-2 T. unsalted butter
-4 fillets (6 oz. each) Halibut
-1 t. kosher salt
-½ C. Spanish Olives, cut into thin rounds, plus 2 T. Olive Juice from bottle
-2 medium Avocados, peeled and sliced
-2 T. fresh Lime Juice
-2 T. freshly chopped Cilantro Leaves
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-Preheat oven to 350F.
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-Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 min. Add tomato, jalapeño and white wine. Cook until wine is reduced by ⅔, about 5 to 7 min. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 min., flip over and then transfer pan to preheated oven and bake until cooked through, about 10 min. Remove sauce from heat when reduced and stir in olives and olive juice.
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-To serve, divide equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
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+2 C. (14½ oz. can) diced Tomato
+1 medium Jalapeño, diced
+1 C. Dry White Wine
+2 T. unsalted butter
+4 fillets (6 oz. each) Halibut
+1 t. kosher salt
+½ C. Spanish Olives, cut into thin rounds, plus 2 T. Olive Juice from bottle
+2 medium Avocados, peeled and sliced
+2 T. fresh Lime Juice
+2 T. freshly chopped Cilantro Leaves
+Preheat oven to 350F.
+Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 min. Add tomato, jalapeño and white wine. Cook until wine is reduced by ⅔, about 5 to 7 min. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 min., flip over and then transfer pan to preheated oven and bake until cooked through, about 10 min. Remove sauce from heat when reduced and stir in olives and olive juice.
+To serve, divide equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
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Grilled Halibut with Fennel & Red Onions
Yield: 4 Servings From: FoodNetwork 2003
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Pan Roasted Halibut with Cherry Tomato Vinaigrette
Yield: 4-6 Servings From: Cook’s Illustrated, March & April 2002
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Chunky Cherry Tomato-Basil Vinaigrette
Yield: 1½ C.
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Beer-Battered Fish
Yield: 4 Servings From: The Summer Shack Cookbook
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Grilled Tilapia with Lemon Butter, Capers and Orzo
Yield: 4 Servings From: FoodNetwork 2006
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Wild Berry Sauce for Salmon
Yield: 4 Servings From: Steven Raichlen
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Blackened Salmon
Yield: 4 Servings From: adapted from Aaron McCargo, Jr. FoodNetwork2009
Note: Awesome served as a taco with corn, avocado, and tomato salad rolled in a flour tortilla.
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Miso Glazed Salmon
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Dried Porcini Crusted Salmon with Tomato Cream Sauce
Yield: 4 Servings From: Emeril Lagasse 2005
Note: Can make the day before. If so, preheat cookie sheet to prevent slow cooking.
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Poached Salmon Fillet with Red Onion Confit
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Grilled Salmon Steaks
Yield: 4 Servings From: Scott Daniels, Krazy Kat’s Restaurant
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Vietnamese Gingered Salmon or Flounder
Yield: 4 Servings From: John Kramer
Mix all ingredients except fish in a glass bowl. Soak a clay pot and lid in water for 10 min. Drain. Place fish in bottom of a clay pot and pour liquid over. Place pot in a cold oven. Turn on oven to 325F. Bake, covered, for 20-25 min. Serve over rice.
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Salmon Cakes with Creamy Ginger-Sesame Sauce
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Flounder Ambassador
Yield: 4 Servings
4 Flounder Fillets, 4 oz. each
-⅛ t. Salt
-⅛ t. Pepper
-½ C. fresh Parsley, chopped
-2 T. Butter, melted
-2 T. fresh lemon juice
-¼ lb. fresh Mushrooms, sliced
-1 T. all-purpose flour
-½ C. heavy cream
-¼ C. Milk
-1 T. Dijon Mustard
-2 T. Parmesan Cheese
-1 T. Fine Dry Breadcrumbs
-¼ t. Paprika
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-Preheat oven to 350F. Arrange fillets in a lightly greased 12x8x2” baking dish. Sprinkle with salt, pepper and parsley. Set aside.
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-Combine butter and lemon juice in a skillet. Add mushrooms and sauté 2-3 min. Add flour, stirring until smooth. Gradually add heavy cream and milk; over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard; spread sauce over fillets. Sprinkle with cheese, breadcrumbs and paprika. Bake for 25-30 min. or until fish flakes easily with a fork.
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+⅛ t. Salt
+⅛ t. Pepper
+½ C. fresh Parsley, chopped
+2 T. Butter, melted
+2 T. fresh lemon juice
+¼ lb. fresh Mushrooms, sliced
+1 T. all-purpose flour
+½ C. heavy cream
+¼ C. Milk
+1 T. Dijon Mustard
+2 T. Parmesan Cheese
+1 T. Fine Dry Breadcrumbs
+¼ t. Paprika
+Preheat oven to 350F. Arrange fillets in a lightly greased 12x8x2” baking dish. Sprinkle with salt, pepper and parsley. Set aside.
+Combine butter and lemon juice in a skillet. Add mushrooms and sauté 2-3 min. Add flour, stirring until smooth. Gradually add heavy cream and milk; over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard; spread sauce over fillets. Sprinkle with cheese, breadcrumbs and paprika. Bake for 25-30 min. or until fish flakes easily with a fork.
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Lobster Ravioli
Yield: 4 Servings From: Krazy Kats chef, Dan Tagle 2004
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Homemade Gravy
Yield: 3 C. From: Barefoot Contessa Family Style
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2-3 min. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4-5 min. until thickened. Add the wine and cream, if desired. Season to taste, and serve.
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Chicken Gravy
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Spice Rubbed Beer Can Chicken
Yield: 4 Servings From: George Duran FoodNetwork 2006
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Chicken and Chickpea Tagine with Apricots
Yield: 4 Servings From: Bobby Flay FoodNetwork 2006
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Chicken Salad with Hoisin Sauce
Yield: 2-4 Servings From: Emeril Lagasse, 2003
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Get Yo’ Man Chicken
Yield: 4-6 Servings From: Neeley’s FoodNetwork2006
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Cajun Chicken Alfredo
Yield: 4 Servings From: FoodNetwork 2006
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Apricot Glazed Chicken with Prunes and Sage
Yield: 8 Servings From: Dave Lieberman
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Arroz con Pollo
Yield: 4-6 Servings From: Ingrid Hoffman
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Chicken Normandy
Yield: 4 Servings From: Emeril Lagasse
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Chicken Goulash
Yield: 4 servings
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Good Karma Schawarma
Yield: 6-8 (more like 10-12) Servings From: adapted from Guy Fieri, FoodNetwork2008
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Sweet and Sour Chicken
Yield: 4 Servings From: Juan-Carlos Cruz FoodNetwork2003
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Chicken a la King
Yield: 4 Servings From: Emeril Lagasse FoodNetwork2003
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Chicken Fried Rice
Yield: 6 servings
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Brown Ale Chicken
Yield: 4 servings
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Lemon Chicken Scaloppini
Yield: 4 servings From: O Magazine Feb. 2004
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Mustard Chicken in Phyllo Pastry
Yield: 6-8 servings
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Chicken Curry
Yield: 6 Servings
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Suzie Fay’s Chicken
Yields: 4 servings
½ Pkg. Lipton Onion Soup Mix
½ Can Whole Cranberry Sauce
-Lightly grease a 7x11” baking dish. Preheat oven to 350F. Mix dressing soup and sauce in a large bowl. Add chicken and mix well. Place chicken in prepared pan and pour remaining mixture over. Bake, uncovered for 45 min. Serve over rice.
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-Pecan Encrusted Chicken
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- Yield: 4 servings From: Living Without, Fall 2002
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-¼ C. Honey
-4 t. Dijon Mustard (gluten- free (GF)
-4 Boneless, Skinless Chicken Breasts (4-6 oz. each), pounded to ¼”
-1 Egg, beaten with ½ C. Water
-1 C. finely chopped Pecans
-⅓ C. GF Breadcrumbs
-½ t. Salt
-½ t. Pepper
-1 T. olive oil
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-Preheat oven to 400F. Combine honey and mustard and set aside.
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-Dust chicken in GF flour. Dip in combined egg and water. Combine pecans, breadcrumbs, salt and pepper. Place chicken in breading mixture and coat both sides.
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-Heat oil in a sauté pan and brown both sides of chicken until dark brown. Finish cooking in a preheated oven for 5-10 min., or until no longer pink in the center. Remove from the oven and serve with honey mustard.
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+Lightly grease a 7x11” baking dish. Preheat oven to 350F. Mix dressing soup and sauce in a large bowl. Add chicken and mix well. Place chicken in prepared pan and pour remaining mixture over. Bake, uncovered for 45 min. Serve over rice.
+Pecan Encrusted Chicken
+ Yield: 4 servings From: Living Without, Fall 2002
+¼ C. Honey
+4 t. Dijon Mustard (gluten- free (GF)
+4 Boneless, Skinless Chicken Breasts (4-6 oz. each), pounded to ¼”
+1 Egg, beaten with ½ C. Water
+1 C. finely chopped Pecans
+⅓ C. GF Breadcrumbs
+½ t. Salt
+½ t. Pepper
+1 T. olive oil
+Preheat oven to 400F. Combine honey and mustard and set aside.
+Dust chicken in GF flour. Dip in combined egg and water. Combine pecans, breadcrumbs, salt and pepper. Place chicken in breading mixture and coat both sides.
+Heat oil in a sauté pan and brown both sides of chicken until dark brown. Finish cooking in a preheated oven for 5-10 min., or until no longer pink in the center. Remove from the oven and serve with honey mustard.
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Chicken Masala
Yield: 4 servings From: Sandra Lee FoodNetwork 2003
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Chicken Masala
Yield: 6-8 servings From: The Bombay Café Cookbook
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Chicken and Fennel
Yield: 4 servings From: FoodNetwork 2003
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Chicken Parmesan
Yield: 4 servings From: Gaida De Laurentis FoodNetwork 2003
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Simple Tomato Sauce
Yield: 6 C. From: Gaida De Laurentis FoodNetwork 2003
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Bay and Lemon Brined Turkey
Yield: 12-15 servings From: Dave Lieberman 2003
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Good Eats Roast Turkey
Yield: 10-12 servings From: Alton Brown 2006
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Raisin Grower’s Raisin Sauce
Yield: 4 C. From: www.calraisins.org/Recipes
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Mom’s Quiche Lorraine
Yield: 6-8 servings
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Pork Medallions with Pomegranate-Cherry Sauce
Yield: 4 Servings From: The 2009 Cooking Light Holiday Cookbook
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QBabe’s Coffee-Crusted Pork Tenderloins
Yield: From: adapted from QBabe who adapted from Steve Raichlen
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Carne Adobado (spiced pork)
Yield: From: adapted from www.cookingpost.com
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Pork Tenderloins with Homemade Adobo Sauce
Yield: 4-6 Servings From: Emeril Lagasse FoodNetwork 2006
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Potstickers with Spicy Dipping Sauce
Yield: 24 Dumplings From: Martin Yan, 2003
Honey Soy Dipping Sauce (for Potstickers)
-Yield: ⅓ C. From: Emeril Lagasse, 2003
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-¼ C. Soy Sauce
-2 T. Orange Blossom Honey
-2 t. fresh Ginger, peeled and minced
-½ t. Sesame Oil
-¼ t. red pepper Flakes
-1 t. Toasted Sesame Seeds
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-Whisk together everything except sesame seeds. (Note: Can be made 1 day ahead). Cover; chill. Just before serving stir in sesame seeds.
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+Yield: ⅓ C. From: Emeril Lagasse, 2003
+¼ C. Soy Sauce
+2 T. Orange Blossom Honey
+2 t. fresh Ginger, peeled and minced
+½ t. Sesame Oil
+¼ t. red pepper Flakes
+1 t. Toasted Sesame Seeds
+Whisk together everything except sesame seeds. (Note: Can be made 1 day ahead). Cover; chill. Just before serving stir in sesame seeds.
Pre-heat oven to 350. Bake, covered, for 1 hour.
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All Day Pork Loin Chili
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Shot-and-a-Beer Pork Stew
Yield: 6 Servings From: Sunset Magazine Oct. 2009
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Beer-Basted Pork Roast
From: Karen Saracusa, Food Network, 2003
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Neely’s BBQ Sauce
Yield: 3½ C. From: Meet the Neely’s FoodNetwork2008
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James Beard’s Awesome Barbecue Sauce
Yield: 2-3 C.
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Baby Back Ribs with Homemade Barbecue Sauce
Yield: 4 servings & 5 C. Sauce From: Emeril Lagasse, 2003
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Sweet Bourbon Baby Back Ribs
Yield: 4 Servings
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The Ultimate Barbequed Ribs
Yield: 4-6 servings From: Tyler Florence FoodNetwork2007
Note: also can try with prunes.
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Pork Loin with Fig and Port Sauce
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Swedish Potato Bologna
5 lb. Lean Ground Pork
Can be frozen for use later. Before serving, brown bologna in bacon fat and cut into 2-3” pieces.
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Lynn’s Cabbage Rolls
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Sylvan Dale Meat Marinade
From: Sylvan Dale Ranch, Loveland, CO
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Fajita Meat Marinade
Yield: enough for 1½ lb. Meat From: Ducane cookbook
-2 T. Oil
-½ C. Lime Juice (2-3 Limes)
-½ t. Onion Salt
-½ t. Celery Salt
-¼ t. Garlic Powder
-½ t. black pepper
-¼ t. Leaf Oregano
-¼ t. Cumin
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-Mix together and add meat (1½ lb. flank or skirt steak or boneless, skinless chicken breasts). Refrigerate 8 hours or overnight. Cook on high to medium high 3-5 total min. for skirt steak or 10-16 total min. for flank steak and chicken, turning once halfway through cooking. Remove from grill and allow to rest 2-3 min. before carving.
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-20 Minute Spaghetti Sauce
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-Yield: 2 C.
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-1 can (6 oz.) tomato paste
-1½ C. Water
-1 T. dry minced onion
-½ T. grated Parmesan cheese
-½ T. Sugar
-½ t. Italian herb seasoning
-¼ t. Salt
-¼ t. Garlic powder
-1 dash pepper
-1 Beef bouillon cube
-1 dash Oregano
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-Mix together and simmer (covered) 20 minutes, stirring occasionally.
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+2 T. Oil
+½ C. Lime Juice (2-3 Limes)
+½ t. Onion Salt
+½ t. Celery Salt
+¼ t. Garlic Powder
+½ t. black pepper
+¼ t. Leaf Oregano
+¼ t. Cumin
+Mix together and add meat (1½ lb. flank or skirt steak or boneless, skinless chicken breasts). Refrigerate 8 hours or overnight. Cook on high to medium high 3-5 total min. for skirt steak or 10-16 total min. for flank steak and chicken, turning once halfway through cooking. Remove from grill and allow to rest 2-3 min. before carving.
+20 Minute Spaghetti Sauce
+Yield: 2 C.
+1 can (6 oz.) tomato paste
+1½ C. Water
+1 T. dry minced onion
+½ T. grated Parmesan cheese
+½ T. Sugar
+½ t. Italian herb seasoning
+¼ t. Salt
+¼ t. Garlic powder
+1 dash pepper
+1 Beef bouillon cube
+1 dash Oregano
+Mix together and simmer (covered) 20 minutes, stirring occasionally.
Boil noodles in lightly salted water with 1 t. olive oil. Boil until al dente. Serve a small amount of sauce with each serving. There should be more pasta than sauce (not like normal American portions).
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Quick Marinara Sauce
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Maroni Sauce
Yield: 10-12 Servings From: FoodNetwork2006
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Grandma Maroni’s Meatballs
Yield: 8-10 Servings From: FoodNetwork2006
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place in a preheated oven for approximately 35-40 min.
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Northern Italian Pasta Shell Stuffing
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Ultimate Meatballs al Forno
Yield: 6-8 Servings From: Tyler Florence
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Chili Dogs
Yield: 8 Servings From: Tyler Florence
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Aunt Margaret’s Empanadas
Yield: 6-8 servings
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Red Wine Hamburgers
Yield: 8-10 servings
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Real Hamburgers
Yield: 10-12 hamburgers From: Ina Garten
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Dad’s Meatloaf with Tomato Relish
Yield: 6-8 Servings From: Tyler Florence’s Real Kitchen
Fill a 9x5” loaf pan with the meat mixture and tap the pan on the counter so it settles. Flatten the top with a spatula and cover with another ½ C. of the tomato relish. Lay the bacon across the top lengthwise. Place the pan on a lipped cookie sheet; this prevents drips from burning. (I also recommend rotating the meatloaf a few times so the bacon browns evenly.)
-Bake the meatloaf for 1 to 1½ hours until the bacon is crisp and the meatloaf pulls away from the sides of the pan. Remove the meatloaf from the oven and let it cool a bit before slicing.
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-Branding Crew Meatloaf
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-Yield: 8 Servings From: Mel Coleman
-
-1½ lb. Ground Beef
-Onion, to taste
-Salt, Pepper, Savory Salt
-1 C. Cracker Crumbs
-1 C. Milk
-1 Egg, slightly beaten
-¼ C. Ketchup
-3 T. brown sugar
-¼ t. Nutmeg
-1 t. Dry Mustard
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-Preheat oven to 350F. Mold beef, onion, seasonings, cracker crumbs, milk, and egg into a loaf shape and place in a loaf pan. Mix together the ketchup, brown sugar, nutmeg, mustard, and a little water, and pour over top. Bake for 1 hour.
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+Bake the meatloaf for 1 to 1½ hours until the bacon is crisp and the meatloaf pulls away from the sides of the pan. Remove the meatloaf from the oven and let it cool a bit before slicing.
+Branding Crew Meatloaf
+Yield: 8 Servings From: Mel Coleman
+1½ lb. Ground Beef
+Onion, to taste
+Salt, Pepper, Savory Salt
+1 C. Cracker Crumbs
+1 C. Milk
+1 Egg, slightly beaten
+¼ C. Ketchup
+3 T. brown sugar
+¼ t. Nutmeg
+1 t. Dry Mustard
+Preheat oven to 350F. Mold beef, onion, seasonings, cracker crumbs, milk, and egg into a loaf shape and place in a loaf pan. Mix together the ketchup, brown sugar, nutmeg, mustard, and a little water, and pour over top. Bake for 1 hour.
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The Ultimate Beef Stew
Yield: 4-6 Servings From: Tyler Florence
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Pot Roast
Yield: 8 servings From: Paula Deen FoodNetwork 2008
-1 # Chuck Roast, 3-4 lb., boneless
+1 # Chuck Roast, 3-4 lb., boneless
1½ t. Salt
¾ t. black pepper
¼ t. Garlic Powder
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Spicy New England Pot Roast
Yield: 8 servings From: Inn at Cedar Falls Hocking Hills, OH
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Grilled Sirloin with Porcini Paste
Yield: 4 servings From: FoodNetwork2003
Prepare a medium-hot fire in your grill. Grill the steaks, for 3 to 4 min. on each side for medium-rare.
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Steak au Poivre
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Braised Short Ribs
Yield: 8 servings From: FoodNetwork 2008
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Grilled Marinated Flank Steak
Yield: 4-6 servings
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Mom’s Beef Stroganoff
Yield: 6-8 servings
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Horseradish & Garlic Prime Rib
Yield: 6-8 servings From: Tyler Florence 2006
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Hot Fudge Sauce
Yield: 3½ C. Time: 20 min.
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Caramel Sauce
Yield: 3 C.
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Espresso Mascarpone Cream
Yield: 8 Servings From: Giada De Laurentis
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Mom’s Butter Icing
Yield: enough for one cake
Stir milk, sugar and chocolate together. Boil until it begins to thicken. Remove from heat. Add butter, vanilla and salt. Let cool slightly. Add powdered sugar and a few T. of milk and stir until creamy.
-Note: Excellent on brownies
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-Royal Icing
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-Yield: 2 C.
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-1 lb. (4 C.) Powdered Sugar
-6 T. Water (or 6T. pasteurized egg whites in lieu of water & meringue powder)
-3 T. Meringue Powder
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-Beat water & meringue powder on low to combine then beat on high. Gradually add sugar.
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-Cocoa Frosting
-
-½ C. Butter
-6 T. Milk
-4 T. Cocoa
-1 t. Vanilla
-1 Box (1 lb.) Powdered Sugar plus some, sifted
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-Bring butter, milk and cocoa to a rolling boil. Remove from heat; add vanilla and sugar. Frost immediately.
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-Note: Better on a sheet cake than a layer cake.
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-Whipped Cream Cheese Frosting
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-Yield: 2½ C. From: George Geary
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-6 oz. cream cheese, softened
-2 T. whole milk, doesn’t work with cream or water
-4 C. heavy cream, chilled
-1⅓ C. powdered sugar
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-On low speed, beat the cream cheese and milk together until smooth. Pour the whipping cream and sugar over the cream cheese mixture. Blend on medium until fluffy. Beat on high speed, scraping bowl occasionally, until stiff peaks form. Put icing in pastry bag and pipe onto cake. Keep cake refrigerated.
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+Note: Excellent on brownies
+Royal Icing
+Yield: 2 C.
+1 lb. (4 C.) Powdered Sugar
+6 T. Water (or 6T. pasteurized egg whites in lieu of water & meringue powder)
+3 T. Meringue Powder
+Beat water & meringue powder on low to combine then beat on high. Gradually add sugar.
+Cocoa Frosting
+½ C. Butter
+6 T. Milk
+4 T. Cocoa
+1 t. Vanilla
+1 Box (1 lb.) Powdered Sugar plus some, sifted
+Bring butter, milk and cocoa to a rolling boil. Remove from heat; add vanilla and sugar. Frost immediately.
+Note: Better on a sheet cake than a layer cake.
+Whipped Cream Cheese Frosting
+Yield: 2½ C. From: George Geary
+6 oz. cream cheese, softened
+2 T. whole milk, doesn’t work with cream or water
+4 C. heavy cream, chilled
+1⅓ C. powdered sugar
+On low speed, beat the cream cheese and milk together until smooth. Pour the whipping cream and sugar over the cream cheese mixture. Blend on medium until fluffy. Beat on high speed, scraping bowl occasionally, until stiff peaks form. Put icing in pastry bag and pipe onto cake. Keep cake refrigerated.
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Zabaglione
Yield: 4 Servings From: Tyler Florence
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Tiramisu
Yield: 6-10 servings
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Drunken Figs
Yield: 4 Servings
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Mom’s Prune Nut Whip
Yield: 6-8 servings
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Berry Trifle
Yield: 4 Servings From: Tyler Florence
Layer in parfait glasses, starting with berries, and then topping. Repeat for a second layer of both.
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Summer Berry Bake
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Serious Vanilla Ice Cream
Yield: 1 qt. From: Alton Brown
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Malted Vanilla Ice Cream
Yield: 1 qt. From: Steve Herrell, Herrell’s Ice Cream, Northampton, MA
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Mint Ice Cream
Yield: 10 (½ C.) Servings From: adapted from Cuisinart
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Butter Pecan Ice Cream
Yield: 1 qt. From: Williams-Sonoma.com
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Key Lime Sorbet
Yield: 1½ Qts. From: Alton Brown FoodNetwork2003
Combine sugar, preserves, and 1 C. of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2-3 hours.
-Turn mixture in ice cream maker per maker’s instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
-
-If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about 30 min. before serving. If you’d like a more assertive sorbet, double the amount of citrus zest.
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-Strawberry Mint Sorbet
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-Yield: From: Nathan Lyon DiscoveryHealth.com
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-1½ C. fresh Strawberry Puree
-7 T. Sugar
-2 T. freshly squeezed lemon juice
-2 T. Water
-5 Mint Leaves, finely chopped, optional
-
-Combine all ingredients and stir until the sugar is dissolved. Process in an ice-cream machine until a soft serve ice-cream is achieved. Then transfer the sorbet to a bowl, cover, and freeze 2 hours in the freezer.
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+Turn mixture in ice cream maker per maker’s instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
+If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about 30 min. before serving. If you’d like a more assertive sorbet, double the amount of citrus zest.
+Strawberry Mint Sorbet
+Yield: From: Nathan Lyon DiscoveryHealth.com
+1½ C. fresh Strawberry Puree
+7 T. Sugar
+2 T. freshly squeezed lemon juice
+2 T. Water
+5 Mint Leaves, finely chopped, optional
+Combine all ingredients and stir until the sugar is dissolved. Process in an ice-cream machine until a soft serve ice-cream is achieved. Then transfer the sorbet to a bowl, cover, and freeze 2 hours in the freezer.
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Mango Sorbet
Yield: 4 C. From: The Bombay Café Cookbook
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Frozen Bananas Foster Ice Cream Pie
Yield: 8-10 Servings From: adapted from Emeril Lagasse 2006
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Autumn Apple Buckle
Yield: 10-12 Servings From: Food & Wine Oct. 2002
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Spiced Amaretto Sautéed Peaches
Yield: 4 servings From: adapted from A Lyon in the Kitchen, DiscoveryHealth2008
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Paula’s Cherries Jubilee
Yield: 6-8 servings From: Paula Deen
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Peachy Cheesecake Squares
Yield: 20 bars From: Penzeys spices
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Peach Cobbler
Pastry:
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Cinnamon Pear Compote
Yield: 4-6 Servings From: WholeFoodsMarket.com
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Pear Ginger Crumble
Yield: 8 Servings From: Ellie Krieger FoodNetwork2006
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Berry Cookie Cobbler
Yield: 8 Servings From: Sandra Lee’s Semi-Homemade
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Rodhe’s Rhubarb Cobbler
Yield: 6-8 Servings From: Rodhe Eguren (Swedish cousin)
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Strawberry Rhubarb Cobbler
Yield: 8 Servings From: Penzey’s spices
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Individual Berry Crisps
Yield: 4 Servings From: Alton Brown FoodNetwork 2006
Place the frozen berries, sugar, cornstarch and ½ C. of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7-8 oz.) ramekins. Top each ramekin with ½ C. of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30-35 min. or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 min. before serving.
-Crisp Topping (Yield: 4½ C.):
-5 oz. all-purpose flour (approximately 1 C.)
-⅔ C. Sugar
-1½ C. Chopped Nuts such as: walnuts, pecans, or almonds
-1½ C. Crushed Crackers (gingersnaps or cereal)
-4 oz. unsalted butter, cubed and chilled
-
-Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
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+Crisp Topping (Yield: 4½ C.):
+5 oz. all-purpose flour (approximately 1 C.)
+⅔ C. Sugar
+1½ C. Chopped Nuts such as: walnuts, pecans, or almonds
+1½ C. Crushed Crackers (gingersnaps or cereal)
+4 oz. unsalted butter, cubed and chilled
+Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
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Mom’s Apple Pie
Yield: 1 pie
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Carole King’s Apple Crisp
Yield: 6 servings
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Individual Apple Charlottes
Yield: 8 Servings From: Fine Cooking Winter 2006
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Pumpkin Pie
Yield: Two 9” pies From: Racheal Muhlke
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Key Lime Pie
Yield: One 9” pie
Whip the cream to soft peaks. Fold ¾ of the cream into the firmed lime mixture and pour into pie shell. Top with remaining whipped cream. Let set up in refrigerator a few hours before serving.
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Key Lime Pie
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Banana Pudding
Yield: 8-10 servings From: The Blue Willow Inn Cookbook
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Creamy Cranberry Bread Pudding
Yield: 10-12 servings From: Gale Gand, Food Network
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Autumn Bread Pudding
Yield: 10-12 servings From: bakerscatelog.com
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Sticky Toffee Pudding
Yield: 8-10 servings From: Saveur No. 88
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Frozen Chocolate Mousse Pie
Yield: 8 servings From: adapted from Paula Deen FoodNetwork 2008
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Chocolate Dream Pie
Yield: 8 servings From: Pillsbury Bake-Off
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Sweet Potato Flan
Yield: 10-12 servings From: Emeril Lagasse FoodNetwork 2006
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Fresh Strawberry Custard
Yield: 12 servings
Place the berries into each of the serving cups. Pour the custard mixture on top. Bake in oven for 30-40 min. or until a knife inserted in the center comes out clean. Serve cold.
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Orange Crème Caramel
-Rich Vanilla Bean Crème Brulee
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-Yield: 12 servings
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-3 C. milk
-3 C. heavy whipping cream
-2 large vanilla bean, split and scraped
-6 large eggs, beaten
-½ C. granulated sugar
-½ C. turbinado sugar for topping
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-Preheat the oven to 325F and set rack in center of oven. Set 12 custard cups (shallow cups work best) in a large pan that can hold a water bath.
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-In a saucepan scald the milk and cream with the vanilla bean (slight scum on top). Remove from heat and set aside.
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-In a bowl combine the eggs and sugar. Add the slightly cooled milk mixture. Pour the custard through a strainer into the cups. Pour hot water into pan to ½”. Bake in oven for 40-45 min. or until knife inserted in center comes out clean. Let cool.
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-Place about 2 T. turbinado sugar evenly onto top of each custard. Place under a broiler or use a torch to caramelize—watch carefully as it burns easily!
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+Rich Vanilla Bean Crème Brulee
+Yield: 12 servings
+3 C. milk
+3 C. heavy whipping cream
+2 large vanilla bean, split and scraped
+6 large eggs, beaten
+½ C. granulated sugar
+½ C. turbinado sugar for topping
+Preheat the oven to 325F and set rack in center of oven. Set 12 custard cups (shallow cups work best) in a large pan that can hold a water bath.
+In a saucepan scald the milk and cream with the vanilla bean (slight scum on top). Remove from heat and set aside.
+In a bowl combine the eggs and sugar. Add the slightly cooled milk mixture. Pour the custard through a strainer into the cups. Pour hot water into pan to ½”. Bake in oven for 40-45 min. or until knife inserted in center comes out clean. Let cool.
+Place about 2 T. turbinado sugar evenly onto top of each custard. Place under a broiler or use a torch to caramelize—watch carefully as it burns easily!
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Baked Rice Pudding
Yield: 6 Servings From: Paula Deen, 2007
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Milk Chocolate Fondue
Yield: 6 Servings
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Chocolate Raspberry Charlotte
Yield: 9” cake From: George Geary
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Lemon Curd Cheesecake
Yield: 12 Servings (9” cake) From: George Geary
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Lemon Curd
Yield: 1 Pint From: George Geary
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Mom’s Prune Spice Cake
1 C. Cooked Prunes
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Lemon Cake
Yield: 2-8.5x4.25x2.5” loaf pans From: Barefoot Contessa Parties! 2001
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Lemon Pudding Cake with Fresh Mixed Berries
Yield: 4 Servings From: Tyler Florence 2008
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Carrot Cake Muffins
Yield: 32 Cupcakes From: Penzeys Spices
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Mom’s Orange Cake
9 Eggs (Mom uses extra large)
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Pineapple Upside-Down Cake
Yield: 8 Servings From: Pillsbury: The Complete Book of Baking
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Praline Pumpkin Torte
Yield: 12 Servings From: Sunset magazine Nov. 20005
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Joe’s Molten Marshmallow Chocolate Cakes
Yield: 6 servings From: Sunset magazine Oct. 2004
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Double Chocolate Layer Cake
Yield: 12-14 servings From: Epicurious.com
Combine dry ingredients in large mixer bow. Add eggs, milk, oil and vanilla. Beat 2 min. at medium speed. Stir in boiling water (batter will be thin). Pour into prepared pans. Bake 30-35 min. (35-40 min. for 9x13) or until toothpick inserted in center comes out clean. Cool. Frost with cocoa frosting.
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Warm Chocolate Raspberry Pudding Cake
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Mom’s Banana Cake
Yield: 1 9x13” sheet cake or 2-layer 9” round cake
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Fruit Cocktail Cake
From: Gramzie Thorne
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Lynn’s Non-Alcoholic Fruitcake
Yield: 9x13” - makes 3 loaves
Note: Freezes well.
GLAZE:
-⅓ C. fresh lemon juice
-¾ C. granulated sugar
-2 T. unsalted butter
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-Place the above ingredients in a saucepan over low heat for about 3 min. Brush on the warm cake. Serve.
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+⅓ C. fresh lemon juice
+¾ C. granulated sugar
+2 T. unsalted butter
+Place the above ingredients in a saucepan over low heat for about 3 min. Brush on the warm cake. Serve.
For glaze, start with 1cup sugar and add lemon juice until thin enough to drizzle over cake. Make more if desired.
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Lemon Macadamia Bars
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Kolakakor
Yield: From: Wania Andersson (Swedish cousin)
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Mandel Kranser Almond Crowns
From: Patricia Sannit, 2003 Food Network
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Nusstangen
Yield: From: Rikki
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Chewy Molasses-Spice Cookies
Yield: 36 cookies From: Martha Stewart 2007
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Lace Cookies
Yield: 7 Dozen
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Almond Cherry (or Cranberry) Oaties
Yield: 4-6 dozen cookies
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Spritz (Swedish Butter Cookies)
From: Joy of Cooking
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Mom’s Coconut Chews
½ C. butter, softened
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Double-Coconut Macaroons
Yield: about 15 From: Kitchen Sink class 10/7/1998
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Coconut Gems
Yield: about 22 1½” scoop cookies
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Meringues
Yield: 1 Dozen Large From: Ann Bennett Hamilton
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Chewy Skor Toffee Bits Cookies
Yield: 4 dozen
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Pecan Squares
Crust:
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Nestle Oatmeal Scotchie Pan Cookie
Yield: 35 2” squares From: Nestle
2 C. unsifted Flour
-2 t. baking powder
-1 t. baking soda
-1 t. Salt
-1 C. Butter, softened
-1½ C. firmly packed brown sugar
-2 # eggs
-1 T. Water
-1½ C. Quick Oats, uncooked
-12 oz. Butterscotch chips
-½ t. Orange Extract
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-Preheat oven to 375F. In small bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, combine butter, brown sugar, eggs and water; beat until creamy. Gradually add flour mixture. Stir in oats, chips and orange extract. Spread into greased 10x15x1” baking pan. Bake 20-25 min. Cool completely. Cut into 2” squares.
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-Note: For variation can substitute 1 C. unsifted whole wheat flour for 1 of the 2 C. unsifted flour.
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+2 t. baking powder
+1 t. baking soda
+1 t. Salt
+1 C. Butter, softened
+1½ C. firmly packed brown sugar
+2 # eggs
+1 T. Water
+1½ C. Quick Oats, uncooked
+12 oz. Butterscotch chips
+½ t. Orange Extract
+Preheat oven to 375F. In small bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, combine butter, brown sugar, eggs and water; beat until creamy. Gradually add flour mixture. Stir in oats, chips and orange extract. Spread into greased 10x15x1” baking pan. Bake 20-25 min. Cool completely. Cut into 2” squares.
+Note: For variation can substitute 1 C. unsifted whole wheat flour for 1 of the 2 C. unsifted flour.
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Raspberry Almond Shortbread
Yield: 3½ dozen cookies from: The Manse B&B, Cape May, NJ
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Date Pinwheels
From: Phil Carlson
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Raspberry Lemon Thumbprint Cookies
Yield: 4 Dozen From: Emeril Lagasse 2003
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Raspberry Coconut Squares
Yield: 36 squares From: The Country Innkeepers’ Cookbook
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Raspberry Torte
Yield: 2 large tortes (8x10”) From: Dormer House B&B Cape May, NJ
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Shortbread
Yield: 32 squares
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Fruited Shortbread Cookies
Yield: 3 Dozen
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Peanut Butter Cookie Cups
Yield: 3 dozen cookies From: adapted from Land O Lakes Harvest Baking magazine
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Peanut Blossoms
Yield: 3 Dozen From: Hershey Foods
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Irresistible Peanut Butter Cookies
Yield: 3 dozen cookies from: Procter & Gamble
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The Chewy
Yield: 2½ Doz. From: Alton Brown FoodNetwork 2003
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Nestle TOLLHOUSE Pan Cookie
Yield: 35 squares
Can make ½ this amount. Spread into greased 9x13” pan. Bake for 12-15 min. Makes 24 squares.
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Rice Krispie Treats
Sift flour, salt, soda, cinnamon, ginger, cloves and nutmeg together. Cream shortening, sugar, molasses and egg yolks. Gradually add dry ingredients to make a smooth dough. Roll on a heavily floured board ¼” thick. Cut out and place on an ungreased baking sheet. Bake for 8-10 min.
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Best Ever Fudge Brownies
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Outrageous Brownies
Yield: 13x18” pan From: Barefoot Contessa Cookbook 1999
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Peanut Swirl Brownies
Yield: 13x18” pan From: Barefoot Contessa 2006
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One Bowl Brownies
Yield: 13x9” pan (24 brownies) from: Baker’s chocolate box
Stir sugar into chocolate until well blended. Mix in the eggs and vanilla. Stir in flour and nuts until well blended. Spread into prepared pan. Bake 30-35 min. or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Cut into squares.
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Marbled Brownies
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Cream Cheese Brownies
4 oz. sweet cooking chocolate
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Butterscotch Brownies
¼ C. Butter
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Ladyfingers
Yield: 24 Ladyfingers From: George Geary
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Meringue Nuts
Yield: 1 lb. nuts
-Fig and Ginger Truffles
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-Yield: 16 truffles (2 per serving) From: Ellie Krieger FoodNetwork 2006
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-2 C. Dried Black Mission Figs, or other dried figs (about 8 oz.)
-¼ C. Crystallized Ginger (about 2 oz.)
-½ t. Ground Cinnamon
-1 T. Honey
-6 oz. Dark Chocolate (60-70 percent cocoa solids), chopped
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-Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
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-Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
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-Place a small bowl over a saucepan, containing barely simmering water, over low heat. Make sure water is at least 2” from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
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-Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 min. Serve at room temperature.
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-Chocolate Covered Cherries
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-Yield: 5 dozen
-
-28 oz. maraschino cherries, with stems
-½ C. butter, softened
-16-oz. powdered sugar (3 ¾ C.)
-4t. heavy cream
-1 t. vanilla
-12 oz. semi-sweet chocolate chips
-paraffin, grated (1” square)
-½ bar German chocolate
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-Drain cherries (save juice for Shirley Temples!) and dry well with paper towels.
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-Cream butter. Add sugar, cream, and vanilla. Chill until firm enough to handle.
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-Wrap small amount around each cherry. Roll lightly in powdered sugar. Chill until firm.
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-Melt chocolates and a small amount of paraffin (gives chocolate a glossy shine) in a double boiler over medium heat, stirring until melted (3-4 minutes).
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-Dip cherries in chocolate and place on waxed paper-lined cookie sheet. Chill until set.
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-Bring to room temperature to serve.
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-Turtle Pretzels
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-Yield: 15-20 pretzel sticks From: Better Homes and Gardens
-
-1 sheet butter
-14 oz. vanilla caramels, about 48
-1 T. water
-15-20 large pretzel twists (4x½”) or pretzel rods
-4 oz. bittersweet or semisweet chocolate, chopped
-1 t. shortening
-1 garnish pecans, chopped, if desired
-
-Lightly butter a large cookie sheet; set aside. In a small saucepan combine unwrapped caramels and 1 T. water. Cook and stir over low heat until caramels are just melted and smooth. Remove from heat.
-
-Dip the top portion of pretzel twists or ¾ of each pretzel rod into the caramel mixture, tilting pan as necessary to help coat each pretzel. Let excess caramel drip off pretzels. Place pretzels on prepared cookie sheet. (If caramel mixture is running off pretzels onto the cookie sheet, wait a few minutes before dipping remaining pretzels. The caramel mixture will cool slightly and thicken a bit, clinging to pretzels better.) Cool until caramel is set.
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-Place chocolate and shortening in another small saucepan. Cook and stir over low heat until chocolate is just melted and smooth. Cool slightly. Spoon melted chocolate mixture into small plastic bag. Use scissors to snip a small hole on one corner of the bag. Drizzle chocolate from the bag onto pretzels, forming decorative lines. Sprinkle with nuts, if desired. Chill pretzels in refrigerator for about 20 min. or until set.
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-Note: Eat same day as the caramel softens the pretzels.
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-Candied Grapefruit or Orange Peel
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-Cut into strips: Grapefruit or Orange Peel
-Cover it with cold water. Bring it slowly to the boiling point. Remove from the fire. Drain it well. Repeat this process, boiling the peel in 5 waters in all. Drain it well each time.
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-Make a syrup allowing: ¼ C. water and ½ C. Sugar to the peel of 1 grapefruit or 2 oranges. Add the peel and boil it until all the syrup is absorbed. Cool the peel. Roll it in sugar. Spread it to dry thoroughly on wire racks. The sugared peel, when thoroughly dried, may be dipped in coating chocolate:
-
-Coating Chocolate:
-4 oz. Bittersweet chocolate
-2 T. Butter
-1” square of Paraffin
-
-Place all ingredients in a shallow pan over warm water. Stir until they are melted and blended. Add 5 drops vanilla. Remove from the heat and when it is nearly cool coat the peel and place on a piece of waxed paper to dry.
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-Special “K” Candy
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-1 C. white corn syrup
-1 C. granulated sugar
-½ C. brown sugar
-12 oz. peanut butter
-2 t. vanilla extract
-4 C. Special K Cereal
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-Mix corn syrup and sugars in medium-sized saucepan. Let melt over low heat. Turn heat to medium and bring to a full rolling boil. Cook for 2 min.
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-Take pot of syrup off heat. Stir in peanut butter and vanilla. When blended, stir in cereal. Mix well. Drop by teaspoons onto waxed paper.
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+Fig and Ginger Truffles
+Yield: 16 truffles (2 per serving) From: Ellie Krieger FoodNetwork 2006
+2 C. Dried Black Mission Figs, or other dried figs (about 8 oz.)
+¼ C. Crystallized Ginger (about 2 oz.)
+½ t. Ground Cinnamon
+1 T. Honey
+6 oz. Dark Chocolate (60-70 percent cocoa solids), chopped
+Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
+Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
+Place a small bowl over a saucepan, containing barely simmering water, over low heat. Make sure water is at least 2” from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
+Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 min. Serve at room temperature.
+Chocolate Covered Cherries
+Yield: 5 dozen
+28 oz. maraschino cherries, with stems
+½ C. butter, softened
+16-oz. powdered sugar (3 ¾ C.)
+4t. heavy cream
+1 t. vanilla
+12 oz. semi-sweet chocolate chips
+paraffin, grated (1” square)
+½ bar German chocolate
+Drain cherries (save juice for Shirley Temples!) and dry well with paper towels.
+Cream butter. Add sugar, cream, and vanilla. Chill until firm enough to handle.
-Pistachio Cherry Chocolate Bark
+Wrap small amount around each cherry. Roll lightly in powdered sugar. Chill until firm.
-Yield: 2½ lb. From: Good Housekeeping
+Melt chocolates and a small amount of paraffin (gives chocolate a glossy shine) in a double boiler over medium heat, stirring until melted (3-4 minutes).
-1 lb. Semisweet Chocolate, coarsely chopped
-8 oz. White Chocolate, coarsely chopped
-12 oz. Pistachio Nuts, shells removed (1½ C.)
-8 oz. (1½ C.) Dried Tart Cherries
+Dip cherries in chocolate and place on waxed paper-lined cookie sheet. Chill until set.
-Melt each chocolate separately. Stir 1 C. nuts and 1 C. cherries into semisweet chocolate. On a large cookie sheet, spread chocolate to ¼” thick. Spoon dollops of white chocolate on top of semisweet chocolate. With the tip of a knife, swirl. Sprinkle with remaining the remaining pistachios and cherries. Store in the refrigerator up to 1 month.
+Bring to room temperature to serve.
+Turtle Pretzels
+Yield: 15-20 pretzel sticks From: Better Homes and Gardens
+1 sheet butter
+14 oz. vanilla caramels, about 48
+1 T. water
+15-20 large pretzel twists (4x½”) or pretzel rods
+4 oz. bittersweet or semisweet chocolate, chopped
+1 t. shortening
+1 garnish pecans, chopped, if desired
+Lightly butter a large cookie sheet; set aside. In a small saucepan combine unwrapped caramels and 1 T. water. Cook and stir over low heat until caramels are just melted and smooth. Remove from heat.
+Dip the top portion of pretzel twists or ¾ of each pretzel rod into the caramel mixture, tilting pan as necessary to help coat each pretzel. Let excess caramel drip off pretzels. Place pretzels on prepared cookie sheet. (If caramel mixture is running off pretzels onto the cookie sheet, wait a few minutes before dipping remaining pretzels. The caramel mixture will cool slightly and thicken a bit, clinging to pretzels better.) Cool until caramel is set.
+Place chocolate and shortening in another small saucepan. Cook and stir over low heat until chocolate is just melted and smooth. Cool slightly. Spoon melted chocolate mixture into small plastic bag. Use scissors to snip a small hole on one corner of the bag. Drizzle chocolate from the bag onto pretzels, forming decorative lines. Sprinkle with nuts, if desired. Chill pretzels in refrigerator for about 20 min. or until set.
+Note: Eat same day as the caramel softens the pretzels.
+Candied Grapefruit or Orange Peel
+Cut into strips: Grapefruit or Orange Peel
+Cover it with cold water. Bring it slowly to the boiling point. Remove from the fire. Drain it well. Repeat this process, boiling the peel in 5 waters in all. Drain it well each time.
+Make a syrup allowing: ¼ C. water and ½ C. Sugar to the peel of 1 grapefruit or 2 oranges. Add the peel and boil it until all the syrup is absorbed. Cool the peel. Roll it in sugar. Spread it to dry thoroughly on wire racks. The sugared peel, when thoroughly dried, may be dipped in coating chocolate:
+Coating Chocolate:
+4 oz. Bittersweet chocolate
+2 T. Butter
+1” square of Paraffin
+Place all ingredients in a shallow pan over warm water. Stir until they are melted and blended. Add 5 drops vanilla. Remove from the heat and when it is nearly cool coat the peel and place on a piece of waxed paper to dry.
+Special “K” Candy
+1 C. white corn syrup
+1 C. granulated sugar
+½ C. brown sugar
+12 oz. peanut butter
+2 t. vanilla extract
+4 C. Special K Cereal
+Mix corn syrup and sugars in medium-sized saucepan. Let melt over low heat. Turn heat to medium and bring to a full rolling boil. Cook for 2 min.
+Take pot of syrup off heat. Stir in peanut butter and vanilla. When blended, stir in cereal. Mix well. Drop by teaspoons onto waxed paper.
+Pistachio Cherry Chocolate Bark
+Yield: 2½ lb. From: Good Housekeeping
+1 lb. Semisweet Chocolate, coarsely chopped
+8 oz. White Chocolate, coarsely chopped
+12 oz. Pistachio Nuts, shells removed (1½ C.)
+8 oz. (1½ C.) Dried Tart Cherries
+Melt each chocolate separately. Stir 1 C. nuts and 1 C. cherries into semisweet chocolate. On a large cookie sheet, spread chocolate to ¼” thick. Spoon dollops of white chocolate on top of semisweet chocolate. With the tip of a knife, swirl. Sprinkle with remaining the remaining pistachios and cherries. Store in the refrigerator up to 1 month.
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Deanna’s English Toffee
Yield:
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Creamy Caramels
Yield: 64 pieces
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Annabelle Carr’s Caramel Apples
Yield: 10 apples
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Popcorn Balls
Yield: 4 balls
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Peanut Butter-Chocolate Bars
Yield: From: Amy Van Hecke www.northpole.com
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Homemade Marshmallows
From: O Magazine Nov. 2004
Using the whisk attachment of mixer, beat gelatin mixture at high speed. Gradually add hot syrup in a thin, steady stream. Beat 5 min. longer, until mixture is white, fluffy, and stiff. Beat in vanilla. Pour marshmallow mixture into prepared pan. Using a spatula brushed with oil, spread marshmallow evenly in pan. Let stand uncovered at room temperature 10 to 12 hours.
Dust a large cutting board with confectioners’ sugar. Brush a long knife with oil, and then cut around marshmallow edges to loosen from pan. Cut marshmallow into quarters. Using a spatula brushed with oil, transfer pieces to the cutting board. Cut marshmallow quarters into 1” squares.
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Peanut Butter Fudge
Yield: 5 lb. From: Drue Decker
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Dough Ornaments
4 C. Flour
projects / cookbook-data.git / commitdiff