From b9df3a423e3f7494ee711adde63d4c376a1d0004 Mon Sep 17 00:00:00 2001 From: "W. Trevor King" Date: Tue, 20 Jul 2010 21:58:04 -0400 Subject: [PATCH] Strip trailing space and excessive blank lines from mom-cookbox.txt --- mom-cookbook.txt | 8601 +++------------------------------------------- 1 file changed, 561 insertions(+), 8040 deletions(-) diff --git a/mom-cookbook.txt b/mom-cookbook.txt index c124f7e..611682c 100644 --- a/mom-cookbook.txt +++ b/mom-cookbook.txt @@ -51,22 +51,6 @@ Garnish each glass with a slice of lime and a sprig of mint. - - - - - - - - - - - - - - - - Top Shelf Margarita Grande Yield: 1 large cocktail From: FoodNetwork2003 @@ -86,19 +70,6 @@ Use ⅓ 100% Agave Silver Tequila, ⅓ Cointreau (not Triple Sec), ⅓ fresh Lim - - - - - - - - - - - - - Island Girl Yield: 4 Servings @@ -111,26 +82,6 @@ Yield: 4 Servings Pour into a large pitcher. Pour into ice-filled glasses, and garnish with lime wedges. - - - - - - - - - - - - - - - - - - - - Sparkling Sea Breeze @@ -152,21 +103,6 @@ Smaller batch: - - - - - - - - - - - - - - - Cool Blue Hawaiian Yield: 4 Servings From: Good Housekeeping @@ -179,25 +115,6 @@ 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. - - - - - - - - - - - - - - - - - - - Quick Grape Spritzers @@ -215,28 +132,6 @@ Put half of the red grapes and half of the green grapes in the freezer, for garn - - - - - - - - - - - - - - - - - - - - - - Spiked Lemonade Yield: 3¼ C. From: Coastal Living July-Aug. 2005 @@ -251,25 +146,6 @@ several slices Lemon (garnish) Combine all ingredients except ice. Serve over crushed ice - - - - - - - - - - - - - - - - - - - Rosalita @@ -287,29 +163,6 @@ Shake together all ingredients except lime slice. Serve in a 10 oz. highball gl - - - - - - - - - - - - - - - - - - - - - - - Pomegranate Margarita Yield: 4 Servings From: FoodNetwork 2006 @@ -327,27 +180,6 @@ Pour salt onto a plate or shallow dish. With a lime wedge, rub along the rim of - - - - - - - - - - - - - - - - - - - - - Batido Colada Yield: 6-8 Servings From: Michael Chiarello @@ -367,30 +199,6 @@ Place all ingredients in a blender and blend until smooth. Pour & enjoy. - - - - - - - - - - - - - - - - - - - - - - - - Hot Cranberry Punch 3 C. Cranberry Juice @@ -405,35 +213,6 @@ Put everything in a crock pot and cook on low for several hours. Serve hot. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Mulled Cider From: Peter Fontaine 10/30/2000 class @@ -451,23 +230,6 @@ Also great when 1-2 T. Calvados (apple brandy) is added to a mug of cider! - - - - - - - - - - - - - - - - - Alpine Hot Spiced Wine Yield: 6-8 Servings From: O magazine Nov. 2002 @@ -485,76 +247,31 @@ Combine everything in a crockpot and simmer 15 min. Pour into mugs and garnish +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 - - - - - - - - - - - - - - - - - - -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 - -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 @@ -567,34 +284,6 @@ Place the lemon juice, sugar, ice, water and grenadine in a blender and process - - - - - - - - - - - - - - - - - - - - - - - - - - - - Fresh Fruit Spritzers Yield: 4 Servings From: Bobby Flay 2003 @@ -612,34 +301,6 @@ In a large pitcher combine all of the ingredients and mix with a wooden spoon. - - - - - - - - - - - - - - - - - - - - - - - - - - - - Summer Punch Yield: 10-20 servings @@ -653,38 +314,6 @@ Mix together. Garnish each glass with a maraschino cherry. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pink Lemonade Yield: 1½ Quarts From: Barefoot Contessa 2004 @@ -700,34 +329,6 @@ Place the lemon juice, sugar, ice, water, and grenadine in a blender and process - - - - - - - - - - - - - - - - - - - - - - - - - - - - Windy Road Ginger-Lemonade Yield: 6 Servings From: FoodNetwork2006 @@ -742,35 +343,6 @@ To a large pitcher, add lemonade concentrate and water, stir to combine. Top wi - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pineberry Smoothie Yield: 2 Servings @@ -784,25 +356,6 @@ Combine everything in a blender and process until smooth. Serve immediately Note: Also great with 2 scoops protein powder! - - - - - - - - - - - - - - - - - - - Citrus Cream Smoothie @@ -824,20 +377,6 @@ Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, or - - - - - - - - - - - - - - Inta Juice Strawberry Splash Yield: 24 oz. @@ -852,36 +391,6 @@ Blend ice and orange juice. Add fruit, then yogurt. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Triple Berry Banana Yogurt Smoothie Yield: 2 Servings From: Dave Leiberman @@ -896,29 +405,6 @@ Add all ingredients to blender and puree until smooth. Pour into glasses and se - - - - - - - - - - - - - - - - - - - - - - - Tropical Smoothie Yield: 1-2 Servings From: Barefoot Contessa Parties! Copyright 2001 @@ -936,28 +422,6 @@ In a blender, combine everything and blend until smooth. - - - - - - - - - - - - - - - - - - - - - - Cheesecake Factory Avocado Eggrolls Yield: 1-2 people as an appetizer From: Top Secret Restaurant Recipes @@ -1006,34 +470,6 @@ Preheat oven to 350F. Cut the bacon slices in half so they’re approximately 5 - - - - - - - - - - - - - - - - - - - - - - - - - - - - Red Curry Chicken Wontons with Plum Sauce Yield: 4 Dozen From: Dan Smith & Steve McDonagh @@ -1057,17 +493,6 @@ Pour 3” vegetable oil into a large heavy saucepan and place over medium heat u - - - - - - - - - - - Ginger-Shrimp Pot Stickers Yield: 12 Servings (2 pot stickers each) @@ -1111,8 +536,6 @@ Pot stickers can be made ahead and frozen on the baking sheet. Once frozen, pla - - Gorgonzola, Fig & Pecan Cheese Terrine Yield: 20 Servings From: Dan Smith & Steve McDonagh @@ -1139,13 +562,6 @@ To remove the terrine from the pan, turn upside down on a flat surface and pull - - - - - - - Onion Sage Tart Yield: 25-30 pieces From: Dan Smith & Steve McDonagh @@ -1160,54 +576,26 @@ Yield: 25-30 pieces From: Dan Smith & Steve McDonagh ½ C. heavy cream 2 # Puff Pastry Sheets -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. - - - - - - - - - - - +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. @@ -1229,27 +617,6 @@ Stir together first 8 ingredients; shape into a log. Roll in coarsely cracked p - - - - - - - - - - - - - - - - - - - - - Onion Dip from Scratch From: adapted from FoodNetwork 2008 @@ -1267,28 +634,6 @@ In a sauté pan over medium heat add oil, heat and add onions and salt. Cook th - - - - - - - - - - - - - - - - - - - - - - Baked Goat Cheese with Caramelized Onion, Garlic & Mission Figs Yield: 10 Servings From: FoodNetwork 2003 @@ -1301,7 +646,7 @@ 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. @@ -1316,12 +661,6 @@ Remove and serve immediately with sliced baguettes. - - - - - - Fruit and Walnut Conserve ½ C. Walnuts @@ -1343,18 +682,6 @@ Note: Serve with ¾ lb. Stilton cheese and thinly sliced multi grain bread. - - - - - - - - - - - - Pecorino Romano with Apples & Fig Jam Yield: 4-6 servings From: adapted from Giada De Laurentis FoodNetwork 2006 @@ -1389,7 +716,6 @@ In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce - Rissoles Filled with Shaved Beef and Horseradish Cream Yield: 4 Dozen From: Williams-Sonoma American Christmas @@ -1432,21 +758,6 @@ Beat cheddar, cream cheese, eggs and onion. Stack 2 sheets of filo on a flat su - - - - - - - - - - - - - - - Mushrooms Royale Yield: 3 dozen from: Drue Decker @@ -1470,22 +781,6 @@ Melt in a shallow baking dish (big enough to fit all the mushrooms) the 1 T. but - - - - - - - - - - - - - - - - Polenta-Mushroom Canape Yield: 4 dozen from: adapted from Paula Deen @@ -1538,26 +833,6 @@ Place mushrooms top (skin) side down on grill and close lid. Cook mushrooms 3-5 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. - - - - - - - - - - - - - - - - - - - - Holiday Brie En Croute @@ -1574,25 +849,6 @@ many # Water Crackers or Baguette slices 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. - - - - - - - - - - - - - - - - - - - Goat Cheese Toasts @@ -1617,20 +873,6 @@ Do-ahead tip: The crostini and cheese mixture can be prepared 2 days ahead. Sto - - - - - - - - - - - - - - Spinach Arancini Yield: 7 Servings From: Michael Chiarello @@ -1682,127 +924,65 @@ In a large skillet, heat 2 T. oil, add green onions over low heat and cook. Add 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. - -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! - - - - - - - - - +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! @@ -1827,26 +1007,6 @@ Combine avocado, lime juice, and lime zest in a small bowl. Stir in bell pepper 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. - - - - - - - - - - - - - - - - - - - - Vietnamese Noodle Rolls @@ -1942,20 +1102,6 @@ In a large bowl, mix all ingredients. - - - - - - - - - - - - - - Mixed Nuts with Rosemary Yield: 10 Servings From: Georgia Downard, FoodNetwork @@ -1969,26 +1115,6 @@ 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. - - - - - - - - - - - - - - - - - - - - Smokey Ranch Dip @@ -2011,25 +1137,6 @@ Put all of the ingredients, except bell pepper, into a mixing bowl and whisk unt Serve with assorted veggies - - - - - - - - - - - - - - - - - - - Curried Sherry Pate @@ -2051,20 +1158,6 @@ Blend cheeses, curry powder, garlic powder, salt and sherry thoroughly. Shape i - - - - - - - - - - - - - - Greek Six-Layer Dip Yield: 8 servings From: Delicious Living Magazine, 2003, 1st place @@ -2090,22 +1183,6 @@ On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchi - - - - - - - - - - - - - - - - Spiced Pears Yield: 6 C. @@ -2123,149 +1200,73 @@ Sterilize Mason jars and lids. Spoon pears into sterilized jars, pouring syrup +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. - - - - - - - - - - - - - - - - - - - - - - - - -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. - -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. - - - - - - - - +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. @@ -2289,21 +1290,6 @@ Use to make fry bread tacos or top with chili, honey or powdered sugar. - - - - - - - - - - - - - - - Rosemary Whole Wheat Bread Yield: 1½ pound loaf @@ -2322,31 +1308,6 @@ Add all ingredients in the order suggested by your bread machine manual and proc - - - - - - - - - - - - - - - - - - - - - - - - - Basic Focaccia Yield: 9x13”pan (12 large or 24 small slices) @@ -2415,24 +1376,6 @@ Measure carefully, placing all ingredients in bread machine pan in the order rec Note: Makes great French Toast. - - - - - - - - - - - - - - - - - - Potato Rosemary Bread @@ -2462,29 +1405,6 @@ Measure carefully, placing all ingredients in bread machine pan in the order rec - - - - - - - - - - - - - - - - - - - - - - - Salt-Crusted Currant Rye Bread Yield: 3 Loaves From: The Inn at Little Washington Cookbook @@ -2513,11 +1433,6 @@ Bake for 30 min., turning the pan every 10 min. or so to ensure even browning. - - - - - Grandmother Grace’s Corn Sticks Yield: 1½ - 2 pans @@ -2536,25 +1451,6 @@ Serve immediately with butter and honey. Note: Dad loved this recipe. - - - - - - - - - - - - - - - - - - - Jalapeño Cheddar Corn Bread @@ -2581,20 +1477,6 @@ Pour the batter into the prepared pan, smooth the top, and sprinkle with the rem - - - - - - - - - - - - - - Sour Cream Corn Bread Yield: 6 servings @@ -2616,29 +1498,6 @@ Sift dry ingredients. Add remaining ingredients; mix only until blended. Pour - - - - - - - - - - - - - - - - - - - - - - - Nana’s Skillet Corn Bread Yield: 9” round Cornbread From: Food & Wine, April 2001 @@ -2665,18 +1524,6 @@ Note: The corn bread can be baked earlier in the day and reheated in a 350F oven - - - - - - - - - - - - Beer Muffins Yield: 8-10 Biscuits From: Islanders Cookbook @@ -2689,71 +1536,26 @@ Preheat oven to 350F. Grease muffin tin. 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. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -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. - - - - - - - - - - - +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. @@ -2782,20 +1584,6 @@ Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. B - - - - - - - - - - - - - - Cream Scones with Currants Yield: 8 scones From: Television Food Network, copyright 2001 @@ -2820,19 +1608,6 @@ Note: For a richer, darker crust: Brush the tops of the scones with heavy cream - - - - - - - - - - - - - Orange Glazed Blueberry Scones Yield: 6-12 scones From: Television Food Network, copyright 2001 @@ -2861,14 +1636,6 @@ Combine butter, sugar, zest and ½ the juice over a double boiler. Cook until b - - - - - - - - Mom’s Date Nut Brown Bread Yield: 1 loaf @@ -2887,25 +1654,6 @@ Pour boiling water over dates. Add butter. Cool. Beat eggs, one at a time. A Pre-heat oven to 275. Bake 1½ hours, or until loaf is brown on top and pulls away from the sides of the pan. - - - - - - - - - - - - - - - - - - - Pumpkin Bread @@ -2951,18 +1699,6 @@ Pre-heat oven to 350. Bake for 1 hour or until crust springs back when touched - - - - - - - - - - - - Strawberry Bread Yield: 2 8.5x4.5” loaves From: adapted from Penzey’s Spices @@ -2987,15 +1723,6 @@ In a large bowl, beat together the oil, eggs, vanilla and sugar (and water if at - - - - - - - - - Cranberry Nut Bread Yield: 1 9x5 loaf From: Ocean Spray @@ -3017,18 +1744,6 @@ Preheat oven to 350F. Generously grease and lightly flour a 9x5x3” loaf pan. - - - - - - - - - - - - Christmas Fruit & Nut Bread Yield: 1 9x5 loaf From: Mountain High Yoghurt @@ -3056,12 +1771,6 @@ Place oil, sugar, vanilla, and eggs in the bowl of an electric mixer. Beat for - - - - - - Zucchini Bread Yield: 2 9x5” loaves from: Rose Marie Dresser @@ -3082,20 +1791,6 @@ Preheat oven to 325F. Grease 2-9x5” bread pans (or 3-8x4”) Beat eggs, oil, - - - - - - - - - - - - - - Pull Apart Cake 2 pkg. Active Dry Yeast @@ -3121,14 +1816,6 @@ Note: Must have tube pan with removable bottom. Can use frozen dinner roll doug - - - - - - - - Gram Carlson’s Icebox Rolls Yield: 2 8” cake pans or 24-32 dinner rolls @@ -3196,10 +1883,6 @@ Preheat oven to 350F. Place buns in the oven and bake until golden brown, about - - - - Cinnamon Buns Yield: 4 servings From: The Manse B&B Cape May, NJ @@ -3226,14 +1909,6 @@ Flour board or counter generously. Divide cooled dough in half. Roll or press, - - - - - - - - Cinnamon Crumb Cupcakes Yield: 24 Cupcakes From: Penzeys catelog @@ -3261,11 +1936,6 @@ Bake for about 18 min., switching shelves after the first 10 min. They are done - - - - - Aunt Mannie’s 6 Week Muffins Yield: 4-5 Dozen muffins @@ -3287,25 +1957,6 @@ Preheat oven to 425F. Bake in greased muffin tins 12-15 min. Note: Batter can be stored in the refrigerator for up to 6 weeks. - - - - - - - - - - - - - - - - - - - Lynn’s Popovers @@ -3327,28 +1978,6 @@ Note: Don’t overbeat! Don’t open oven door to peek! - - - - - - - - - - - - - - - - - - - - - - Honey Almond Granola Yield: 18-20 C. From: Fine Cooking magazine Winter 2006 @@ -3384,93 +2013,50 @@ Yield: 3 dozen slices From: adapted from Pillsbury Holiday Baking 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. - -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. - +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. @@ -3489,24 +2075,6 @@ In a small slow cooker, combine all ingredients and set to low heat. Cover and Stir and remove to serving bowls. - - - - - - - - - - - - - - - - - - Swedish Pancakes @@ -3527,30 +2095,6 @@ Spread with butter and sprinkle with granulated sugar. Roll up and eat. - - - - - - - - - - - - - - - - - - - - - - - - Pancake Mix Yield: 36 Pancakes total @@ -3580,13 +2124,6 @@ Serve immediately or remove to a towel-lined baking sheet and cover with a towel - - - - - - - Almond Pancakes Yield: 16 Pancakes From: Giada De Laurentiis 2010 @@ -3603,25 +2140,6 @@ Serving suggestion: maple syrup and fresh raspberries 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. - - - - - - - - - - - - - - - - - - - Buttermilk Waffles @@ -3646,27 +2164,6 @@ Note: Excellent and easy! This is one of Teddy Zamora’s favorites, with maple - - - - - - - - - - - - - - - - - - - - - Whole Grain Waffles Yield: 4 Servings From: adapted from FoodNetwork 2008 @@ -3695,14 +2192,6 @@ Pour ⅓ to ½ cup of batter per waffle (it depends on the size of your waffle i - - - - - - - - Upside-Down Apple French Toast with Cranberries & Pecans Yield: 6 Servings From: Tyler Florence 2008 @@ -3730,13 +2219,6 @@ When done, allow to cool for 10 min. then invert onto a large plate. - - - - - - - Pecan Praline Baked French Toast Casserole Yield: 6-8 Servings From: Paula Deen @@ -3770,10 +2252,6 @@ Combine all ingredients in a medium bowl and blend well. Makes enough for above - - - - French Toast Yield: 4 slices @@ -3813,35 +2291,6 @@ Melt butter in large saucepan. Add peaches and cook over low heat 2-3 min., sti - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Chicken Stock Yield: 5 Quarts from: Alton Brown, FoodNetwork @@ -3864,16 +2313,6 @@ Strain stock through a fine mesh strainer into another large stockpot or heatpro - - - - - - - - - - Tuscan Vegetable Soup Yield: 6 servings (1½ C. each) from: FoodNetwork 2008 @@ -3902,16 +2341,6 @@ Add the broth and tomatoes with the juice and bring to a boil. Add the mashed a - - - - - - - - - - Brazilian Black Bean Soup Yield: 6-8 servings from: Moosewood Cookbook @@ -3939,12 +2368,6 @@ Stir in orange juice, black pepper, cayenne, and optional tomatoes. Puree all o - - - - - - Black Bean Stoup Yield: 4 servings from: Rachael Ray FoodNetwork 2003 @@ -3973,16 +2396,6 @@ Ladle up stoup and top with sour cream and scallions. - - - - - - - - - - Black Bean & Vegetable Chili Yield: 6-8 servings from: Gourmet Magazine, Jan. 1999 @@ -4068,17 +2481,6 @@ Once all of the meat is browned, add the beer to the cooker to deglaze the pot. - - - - - - - - - - - Chicken Chili with Chipotle Crema Yield: 12 servings From: Emeril Lagasse, 2003 @@ -4143,58 +2545,29 @@ Add the stewed tomatoes, split peas, barley, beef stock, and caraway seeds. Sim - - - - - - - - - - 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. - -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. - - - - - - - - - - - - - - - - - +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. @@ -4224,11 +2597,6 @@ In a large stockpot add the chicken stock, plum tomatoes, and roasted veggies an - - - - - Pink Adobe Green Chile Yield: 2 Qts. From: Pink Adobe Restaurant @@ -4250,29 +2618,6 @@ Combine chiles, tomatoes, and spices in a large pot on low heat. Add onions to - - - - - - - - - - - - - - - - - - - - - - - Matzo Ball Noodle Soup Yield: 12 Servings From: modified a FoodNetwork recipe @@ -4366,10 +2711,6 @@ Toast or grill the baguette slices. Fill ovenproof crocks ¾ of the way with the - - - - Miso and Corn Soup Yield: 6-8 Servings From: Dave Leiberman @@ -4394,23 +2735,6 @@ Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and coo - - - - - - - - - - - - - - - - - Ham and Pea Soup Yield: 6 Servings @@ -4442,15 +2766,6 @@ Taste for seasoning and sprinkle with croutons before serving. - - - - - - - - - Toasted Pecan Squash Soup Yield: 8 Servings From: George Geary @@ -4461,226 +2776,82 @@ 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) - -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. - - - - - - - - - - - - - - - - - - - - - - - - - - -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 +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. @@ -4704,26 +2875,6 @@ In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garli 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. - - - - - - - - - - - - - - - - - - - - French Vinaigrette @@ -4740,32 +2891,6 @@ Note: Awesome with mesclun, dried cherries, blue cheese and molasses pecans. - - - - - - - - - - - - - - - - - - - - - - - - - - Miso Dressing Yield: From: The Japanese Kitchen by Hiroko Shimbo @@ -4781,36 +2906,6 @@ Whisk all together. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Red Wine Vinaigrette Yield: 1⅔ C. From: Gaida De Laurentis @@ -4826,35 +2921,6 @@ Mix everything except the oil in a blender. With the machine running, gradually - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Blue Cheese Dressing Yield: ¾ C. From: Ellie Krieger @@ -4871,31 +2937,6 @@ Fold a full sheet of paqper towel into quarters and put it in a strainer over a - - - - - - - - - - - - - - - - - - - - - - - - - Orange Walnut Vinaigrette Yield: 1 C. From: Sharing The Table at Garland’s Lodge @@ -4914,33 +2955,6 @@ Combine all in a 2 C. glass measure. Blend until smooth with a stick blender. - - - - - - - - - - - - - - - - - - - - - - - - - - - Balsamic Vinaigrette Yield: 1 C. From: Sharing The Table at Garland’s Lodge @@ -4960,31 +2974,6 @@ Combine in a 2 C. glass measure. Blend until smooth with a hand held blender. - - - - - - - - - - - - - - - - - - - - - - - - - Cucumber & Onion Raita Yield: 6-8 Servings From: Bombay Café Cookbook @@ -5003,32 +2992,6 @@ Mix all ingredients together and taste for seasonings. Add a little more sugar - - - - - - - - - - - - - - - - - - - - - - - - - - Molasses Pecans Yield: 2 C. From: Washington Inn Cooks for Friends @@ -5049,25 +3012,6 @@ In a small saucepan, make a simple syrup by mixing the remaining ingredients tog 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). - - - - - - - - - - - - - - - - - - - Apple Cider Vinaigrette @@ -5088,32 +3032,6 @@ Combine all in a 2 C. glass measure. Blend until smooth with a hand-held blende - - - - - - - - - - - - - - - - - - - - - - - - - - Cider Vinaigrette Yield: 20 servings From: Peter Fontaine 10/30/2000 class @@ -5134,18 +3052,6 @@ In a large bowl, put spring mix, crumbled Stilton and roasted walnuts. Toss wel - - - - - - - - - - - - Roasted Garlic & Sun-dried Tomato Dressing From: Michele Faurot, Café Michele, Talkeetna, AK @@ -5160,33 +3066,6 @@ Add all ingredients together and mix well. - - - - - - - - - - - - - - - - - - - - - - - - - - - Caesar Dressing Yield: 1 C. From: The Cookworks, Food Network 2003 @@ -5208,27 +3087,6 @@ Note: Will keep for several days stored in the refrigerator in an airtight conta - - - - - - - - - - - - - - - - - - - - - Caesar Dressing Yield: 1½ C. From: Wolfgang Puck’s Pizza, Pasta & More, 2000 @@ -5248,30 +3106,6 @@ In a small bowl whisk together egg yolk, lemon juice, garlic, Worcestershire, pe - - - - - - - - - - - - - - - - - - - - - - - - Caesar Dressing Yield: entrée for 2 people From: Emily Mouat @@ -5296,25 +3130,6 @@ Croutons: Heat oil, add croutons, cook until browned/golden on medium heat. Add pepper and red wine vinegar. - - - - - - - - - - - - - - - - - - - Caesar Salad @@ -5346,12 +3161,6 @@ In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vin - - - - - - Fall Salad Yield: 4 Servings From: adapted from Tyler Florence 2007 @@ -5382,15 +3191,6 @@ Assemble salad by tossing greens and pear slices in a large mixing bowl with dre - - - - - - - - - Spinach Salad Yield: 4 Servings From: Matt Pollack Stock Yard Packing Company @@ -5414,26 +3214,6 @@ For the dressing: 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. - - - - - - - - - - - - - - - - - - - - Greek Salad @@ -5462,20 +3242,6 @@ For the vinaigrette: Whisk together the garlic, oregano, mustard, vinegar, salt - - - - - - - - - - - - - - Grilled Eggplant and Goat Cheese Salad Yield: 4-6 servings From: Giada De Laurentiis @@ -5499,20 +3265,6 @@ Note: Plating the eggplant this way allows the cheese to stay bright white. The - - - - - - - - - - - - - - Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese Yield: 4 Servings From: adapted from Bobby Flay @@ -5542,12 +3294,6 @@ Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. - - - - - - Wilted Spinach Salad with Oranges, Radishes & Citrus Vinaigrette Yield: 4 servings From: Cook’s Illustrated, March & April 2002 @@ -5566,28 +3312,6 @@ Place spinach in large bowl. Add oil, shallot, orange zest, salt, pepper & suga - - - - - - - - - - - - - - - - - - - - - - Mixed Green Salad with Sherry Vinaigrette Yield: 4-6 Servings From: Gaida De Laurentis FoodNetwork 2003 @@ -5603,24 +3327,9 @@ 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. - -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. - - - - - - - - - - - - - - +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. @@ -5690,12 +3399,6 @@ Combine mixed baby greens, arugula and Belgian endive in a large bowl. Toss wit - - - - - - Green Beans, Red Onions, Black Olives, & Blue Cheese with Romaine Yield: 4-6 Servings From: The Summer Shack Cookbook @@ -5728,8 +3431,6 @@ Combine all the ingredients in a bowl and whisk very well. Transfer to a jar wi - - Bridal Brunch Salad Yield: 6 Servings @@ -5752,27 +3453,6 @@ Let onion slices stand 20 min. in ice water to cut the sharp flavor; drain well. - - - - - - - - - - - - - - - - - - - - - White Bean Salad Yield: 4 Servings From: Kathy Daelmans FoodNetwork @@ -5799,22 +3479,6 @@ Fiber: 6g - - - - - - - - - - - - - - - - Green Bean Salad with Red Onion and Tomato Yield: 4 Servings From: Rachael Ray and Elsa Scuderi @@ -5830,32 +3494,6 @@ Steam green beans in ½” boiling water covered for 3 to 4 min. Cold shock bea - - - - - - - - - - - - - - - - - - - - - - - - - - Fresh Corn Salad Yield: 4 to 6 Servings From: Barefoot Contessa, 1999 @@ -5872,32 +3510,6 @@ Soak corn in husk for 1 hour. Roast corn in the husk on a grill for 30 min. Sh - - - - - - - - - - - - - - - - - - - - - - - - - - Potato, Tomato, Corn & Basil Salad Yield: 6-8 Servings From: Dave Lieberman @@ -5920,21 +3532,6 @@ Remove corn from water and also let drain. Use a chef’s knife to cut the kern - - - - - - - - - - - - - - - Corn, Avocado and Tomato Salad Yield: 4-6 Servings From: Paula Deen and Friends Cookbook @@ -5957,26 +3554,6 @@ Combine the corn, avocado, tomatoes and onion in a large glass or non-reactive b Whisk together the dressing ingredients in a glass bowl or measuring cup. Pour over the salad and toss gently to mix. - - - - - - - - - - - - - - - - - - - - Tomato Feta Salad @@ -5996,29 +3573,6 @@ Cut the cherry tomatoes in half and place in a large bowl. Dice the feta into - - - - - - - - - - - - - - - - - - - - - - - Summer Peach Salad Yield: 4-5 Servings From: O Magazine, July 2002 @@ -6043,27 +3597,6 @@ Slice peaches. Toss greens with sliced peaches and add just enough vinaigrette - - - - - - - - - - - - - - - - - - - - - Beet and Orange Salad Yield: 8 Servings From: Gourmet Magazine @@ -6088,18 +3621,6 @@ In a large bowl, whisk together the orange juice mixture, oil, salt and pepper t - - - - - - - - - - - - Carrot Salsa Yield: 5½ C. @@ -6109,80 +3630,32 @@ 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 - -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. - - - - - - - - - - - - - +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. @@ -6203,33 +3676,6 @@ Gently mix everything in a large bowl and stir gently to combine. Refrigerate m - - - - - - - - - - - - - - - - - - - - - - - - - - - Hawaiian Beets Yield: 4-6 Servings From: Sue Pfuhl Evans Ft. Collins, CO @@ -6244,33 +3690,6 @@ Drain pineapple chunks and reserve juice. In a bowl, blend together 2 T. pineap - - - - - - - - - - - - - - - - - - - - - - - - - - - Mango Salsa Yield: 6-8 Servings @@ -6290,32 +3709,6 @@ Note: Can also use papaya, pineapple, cantaloupe, watermelon, or other fruit. - - - - - - - - - - - - - - - - - - - - - - - - - - Orzo with Roasted Vegetables Yield: 6 Servings From: 2001 Barefoot Contessa Parties! @@ -6352,7 +3745,6 @@ For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour - Pineapple Fried Rice Yield: 4 to 6 Servings From: M.S. Milliken & S. Feniger, 1998 @@ -6380,13 +3772,6 @@ Add the remaining T. of oil, then add the rice. Fry for 2 to 3 min. over high h - - - - - - - Pasta with Sun-Dried Tomatoes Yield: 6 to 8 Servings From: Barefoot Contessa Family Style 2002 @@ -6420,15 +3805,6 @@ Pour the dressing over the pasta, sprinkle with the parmesan and basil, and toss - - - - - - - - - Orecchiette and Salami Salad Yield: 6 Servings From: Williams-Sonoma Complete Pasta Cookbook @@ -6457,17 +3833,6 @@ Serve at room temperature. - - - - - - - - - - - Curried Couscous Salad with Dried Cranberries Yield: 4 Servings From: FoodNetwork 2006 @@ -6493,17 +3858,6 @@ Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400F - - - - - - - - - - - Couscous with Currants, Almonds & Parsley Yield: 4 Servings From: Bobby Flay FoodNetwork 2006 @@ -6520,30 +3874,6 @@ Great with Chicken & Chickpea Tagine! - - - - - - - - - - - - - - - - - - - - - - - - Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette Yield: 4 Servings From: Bobby Flay @@ -6575,13 +3905,6 @@ Vinaigrette: Combine everything in a blender and blend until smooth. - - - - - - - Quinoa Salad Yield: 6-8 servings @@ -6609,15 +3932,6 @@ When grain has cooled, assemble salad. Toss to mix and season with salt and pep - - - - - - - - - Zesty Quinoa with Broccoli and Cashews Yield: 4 Servings From: Whole Foods.com @@ -6642,20 +3956,6 @@ Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 min - - - - - - - - - - - - - - Thai Peanut Salad 1 lb. Linguine @@ -6670,23 +3970,6 @@ Cook noodles, rinse in cold water and drain. In a large bowl toss noodles, sauc - - - - - - - - - - - - - - - - - Baby Tomato & Fresh Herb Tabbouleh Yield: Serves 4 From: Dave Lieberman FoodNetwork2006 @@ -6708,20 +3991,6 @@ Toss bulgur with remaining ingredients and season, to taste, with salt & pepper. - - - - - - - - - - - - - - Tabbouleh Yield: Serves 6-8 @@ -6754,10 +4023,6 @@ Add the chopped garlic, onions, parsley, mint, peppers and toasted seeds. Toss - - - - Bulgur with Dried Cranberries Yield: Serves 8 From: The 2009 Cooking Light Holiday Cookbook @@ -6767,37 +4032,13 @@ 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 - -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. - - - - - - - - - - - - - - - - - - - - - - - +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. @@ -6824,20 +4065,6 @@ Note: Be sure the ramen noodles are not fried and that the seasonings do not inc - - - - - - - - - - - - - - Awesome BrocoSlaw Yield: 8 servings From: bocceman@media0ne.net @@ -6856,29 +4083,6 @@ Mix olive oil, vinegar, sugar, and seasoning packets together about 4 hours befo - - - - - - - - - - - - - - - - - - - - - - - Shrimp and Crab Salad with Peach Chutney and Curried Chutney Dressing Yield: 12 Servings @@ -6913,9 +4117,6 @@ Combine all ingredients in bowl of processor. Process until combined thoroughly - - - Peach Chutney Yield: 5 C. @@ -6934,25 +4135,6 @@ 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. - - - - - - - - - - - - - - - - - - - Curried Tuna Salad with Apples & Currants @@ -6975,27 +4157,6 @@ Drain tuna in a colander and shred with your fingers until no clumps remain and - - - - - - - - - - - - - - - - - - - - - Chicken Salad and Cranberry Brie Toast Yield: 6 Sandwiches From: adapted from Tyler Florence 2007 @@ -7059,19 +4220,6 @@ Whisk the shallots, vinegars, mushroom juices, olive oil and a little salt toget - - - - - - - - - - - - - Salade de Lardons Yield: 4 Servings From: Kitchen Sink class @@ -7098,14 +4246,6 @@ Meanwhile, arrange a few slices of beets on salad plates. Season lightly with s - - - - - - - - Salad with Warm Grilled Portobellos & Feta Yield: 6 From: Kitchen Sink class @@ -7137,13 +4277,6 @@ Arrange the warm grilled mushrooms on the greens. Drizzle with the warm dressin - - - - - - - Coleslaw Yield: 12 servings @@ -7164,26 +4297,6 @@ Several dashes hot sauce 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. - - - - - - - - - - - - - - - - - - - - Picnic Coleslaw @@ -7204,29 +4317,6 @@ Note: Can double recipe but don’t double dressing. - - - - - - - - - - - - - - - - - - - - - - - Layered Mexican Salad with Cilantro Jalapeño Dressing ⅔ C. dried Black beans, picked over and rinsed @@ -7285,16 +4375,6 @@ When the beans are cool, combine them with the corn, tomatoes, bell peppers, red - - - - - - - - - - Ambrosia Salad Yield: 10 servings From: Eric Huntley, The Kitchen Sink 5/18/2004 @@ -7310,109 +4390,40 @@ Yield: 10 servings From: Eric Huntley, The Kitchen Sink 5/18/2004 ? # Pineapple, diced ? # Strawberries, cut in half ? # Blackberries -? # 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. - - - - - - - +? # 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. @@ -7431,30 +4442,6 @@ Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and - - - - - - - - - - - - - - - - - - - - - - - - Apricot Couscous Yield: 6 Servings From: Tori Ritchie, Food Network 2001 @@ -7468,34 +4455,6 @@ In a medium-size baking dish, stir together couscous and apricots. Mix boiling - - - - - - - - - - - - - - - - - - - - - - - - - - - - Creamy Polenta Yield: 6 Servings From: Tyler Florence @@ -7511,31 +4470,6 @@ In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the - - - - - - - - - - - - - - - - - - - - - - - - - Baked Garlic Cheese Grits Yield: 12 Servings From: Paula Deen @@ -7555,25 +4489,6 @@ Preheat oven to 350F. Grease a 4 qt. casserole dish. 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. - - - - - - - - - - - - - - - - - - - Polenta with Parmesan Cheese @@ -7597,22 +4512,6 @@ Note: Recipe can be doubled. - - - - - - - - - - - - - - - - Maiz Corn Chile 2 # eggs @@ -7629,32 +4528,6 @@ Preheat oven to 350F. In a large bowl mix all ingredients--excluding cheese, to - - - - - - - - - - - - - - - - - - - - - - - - - - Scalloped Corn Casserole Yield: 12 servings @@ -7676,20 +4549,6 @@ Mix together everything. Scrape into prepared casserole. Bake for 60 min. or u - - - - - - - - - - - - - - Sagaponack Corn Pudding Yield: 15-20 Servings From: O magazine, Nov. 2002 @@ -7706,109 +4565,49 @@ 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. - -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! - - - - - - +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! @@ -7835,23 +4634,6 @@ Note: This is always a hit at Laurie’s dinner parties. - - - - - - - - - - - - - - - - - Roasted Turnips, Shallots & Garlic with Rosemary Yield: 4 servings @@ -7869,19 +4651,6 @@ Put turnips and shallots in roasting pan large enough to hold them without crowd - - - - - - - - - - - - - Sweet Potato Puree with Smoked Paprika Yield: 8 servings From: Gourmet magazine Nov. 2005 @@ -7899,28 +4668,6 @@ Note: Puree can be made 1 day ahead and chilled in an airtight container. Rehea - - - - - - - - - - - - - - - - - - - - - - Mashed Sweet Potatoes with Caramelized Onion Yield: 16 servings From: Peter Fontaine 10/30/2000 class @@ -7937,22 +4684,6 @@ In a large pot with the remaining half of the brown sugar boil the potatoes unti - - - - - - - - - - - - - - - - Sweet Potato Galette Yield: 8-10 servings @@ -7973,24 +4704,6 @@ Combine onions with the potatoes and garlic. Place into an ungreased, shallow 7 Bake 30 min. or until heated through. Place serving platter on top of the baking dish; invert; shake gently to loosen; remove baking dish. - - - - - - - - - - - - - - - - - - Potatoes on the Half Shell @@ -8013,24 +4726,6 @@ Potato may be made ahead of time and kept in the refrigerator. 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. - - - - - - - - - - - - - - - - - - Creamy Garlic Mashed Potatoes @@ -8050,27 +4745,6 @@ Remove the potatoes from the heat and drain off the water. Mash and add the gar - - - - - - - - - - - - - - - - - - - - - Chive and Garlic Mashed Potatoes Yield: 10-12 Servings From: Tyler Florence @@ -8089,25 +4763,6 @@ Put the cut potatoes into a large pot, cover them with cold water, and add salt 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. - - - - - - - - - - - - - - - - - - - Potato Casserole @@ -8128,31 +4783,6 @@ Let potatoes stand at room temperature until separable. Place in 9x13” casser - - - - - - - - - - - - - - - - - - - - - - - - - Weekday Scalloped Potatoes Yield: 4-6 Servings From: Cook’s Illustrated March/April 2003 @@ -8178,17 +4808,6 @@ Chipotle chili and smoked cheddar: Add 1 large chipotle chili in adobo, minced ( - - - - - - - - - - - Gram Carlson’s Hash Brown Potato Bake Yield: serves 12 @@ -8215,71 +4834,42 @@ The Ultimate Potato Gratin 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. - -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. - - - - - - - - - - - - - - +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. @@ -8297,21 +4887,6 @@ Preheat oven to 350F. 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! - - - - - - - - - - - - - - - @@ -8332,21 +4907,6 @@ Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the v - - - - - - - - - - - - - - - Baked Bean Casserole 3-16 oz. cans Pork-n-Beans @@ -8364,23 +4924,6 @@ Note: Don't let beans dry out during cooking. - - - - - - - - - - - - - - - - - Humble Home-Cooked Beans Yield: 4 Servings From: Jamie at Home, Jamie Oliver @@ -8404,15 +4947,6 @@ When the beans are cooked, drain them in a colander, reserving enough of the coo - - - - - - - - - Slow Cooker Pinto Beans Yield: 10-12 Servings From: adapted from FoodNetwork 2008 @@ -8435,20 +4969,6 @@ Add water to cover (at least 4 C.). Add onion. Stir well. Season, to taste, w - - - - - - - - - - - - - - Black Beans Yield: @@ -8468,23 +4988,6 @@ Heat olive oil in 4 qt. pan over medium heat, add onion and simmer until golden - - - - - - - - - - - - - - - - - Shred, Head, Butter and Bread Yield: 4 Servings From: Alton Brown, copyright 2003 @@ -8507,17 +5010,6 @@ Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbag - - - - - - - - - - - Collard Greens Yield: 4-6 Servings From: Paula Deen, copyright 2003 @@ -8537,18 +5029,6 @@ Wash collard greens thoroughly. Remove the stems that run down the center by ho - - - - - - - - - - - - Brussels Sprouts with Browned Butter & Garlic Yield: From: Jason @@ -8563,32 +5043,6 @@ Wash and trim Brussels sprouts. Place slicing disk (4mm) in your food processor - - - - - - - - - - - - - - - - - - - - - - - - - - Zucchini & Tomato Casserole Version #2 Yield: 6 Servings From: Flo Anderson’s 4th of May Cookbook @@ -8612,17 +5066,6 @@ Spray a sheet of aluminum foil with vegetable spray and cover the casserole. Ba - - - - - - - - - - - Sautéed Zucchini & Corn with Chives Yield: 4 Servings From: Cook’s Country June/July 2005 @@ -8640,20 +5083,6 @@ Heat butter in large nonstick skillet over medium-high heat. When foaming subsi - - - - - - - - - - - - - - Grilled Portobellos Filled with Wild Rice Yield: 8 Servings From: Bobby Flay @@ -8722,23 +5151,6 @@ Remove the broccoli from the oven and sprinkle the cheese evenly over the top an - - - - - - - - - - - - - - - - - Broccoli Casserole Yield: 8-10 Servings From: Paula Deen @@ -8757,21 +5169,6 @@ In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mi - - - - - - - - - - - - - - - Cauliflower Gratin Yield: 4-6 Servings From: Ina Garten Barefoot in Paris 2004 @@ -8797,52 +5194,23 @@ Pour ⅓ of the sauce on the bottom of an 8 by 11” by 2” baking dish. Place - - - - - - Tomato Side Dish - 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. - - - - - - - - - - - - - - - - - - - - + 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. @@ -8867,20 +5235,6 @@ To serve, cut into slices and serve warm. - - - - - - - - - - - - - - 4th of May Tomato Pie Yield: 8 Servings From: Flo Anderson’s 4th of May Cookbook @@ -8903,16 +5257,6 @@ In a separate bowl combine the mayonnaise, both types of cheeses and basil and s - - - - - - - - - - Sherry Cherry Tomatoes Yield: 4 Servings From: Rachael Ray @@ -8932,29 +5276,6 @@ Preheat a skillet over medium-high heat. Add olive oil, garlic, and onions. Sw - - - - - - - - - - - - - - - - - - - - - - - Oven Baked Brown Rice with Roast Tomatoes Yield: From: Williams-Sonoma @@ -8982,12 +5303,6 @@ Note: Keeps well in the refrigerator a few days. - - - - - - Mango Coconut Rice Yield: 6 Servings From: Paula Deen FoodNetwork2006 @@ -9005,30 +5320,6 @@ Remove the rice from the heat and fluff with a fork. Place a clean, dry dish to - - - - - - - - - - - - - - - - - - - - - - - - Summer Risotto Yield: 4-6 servings From: Inn at Cedar Falls Hocking Hills, OH @@ -9052,16 +5343,6 @@ Continue cooking, adding stock, ½ C. at a time stirring constantly, until rice - - - - - - - - - - Lemon Risotto Yield: 4-6 servings From: Kitchen Sink Class @@ -9082,26 +5363,6 @@ Zest from ½ Lemon plus some to garnish 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. - - - - - - - - - - - - - - - - - - - - Ben’s Cognac Risotto @@ -9127,13 +5388,6 @@ Stir in the mushroom mixture and cheese. Season, to taste, with salt & pepper . - - - - - - - Risotto with Sun-dried Tomatoes and Basil Yield: 4-1 C. servings @@ -9160,14 +5414,6 @@ Heat oil in a saucepan over medium heat. Add shallots; sauté 2 min. Stir in r - - - - - - - - Mexican Rice Casserole Yield: 10-12 servings From: Emeril Lagasse FoodNetwork 2006 @@ -9193,19 +5439,6 @@ Remove from oven and let sit, undisturbed, for 5 to 10 min. Fluff the rice with - - - - - - - - - - - - - Black Bean and Roasted Vegetable Burritos Yield: 8 servings From: Moosewood Restaurant @@ -9236,13 +5469,6 @@ Heat a large cast-iron skillet or griddle over moderate heat. Heat the tortilla - - - - - - - Yams in Orange Sauce From: Gram Violet Carlson @@ -9265,24 +5491,6 @@ Remove potatoes from oven. Cut into thick slices and place in 9x13” glass pan Note: Can use frozen orange juice that isn’t diluted fully. If not using fresh oranges, skip the orange rind. - - - - - - - - - - - - - - - - - - Yam and Apple Casserole @@ -9305,18 +5513,6 @@ Note: This dish freezes well. I leave out the top layer of apples until ready t - - - - - - - - - - - - Caramelized Butternut Squash Yield: 6-8 servings From: The Barefoot Contessa Cookbook @@ -9333,20 +5529,6 @@ Cut off and discard the ends of each butternut squash. Peel the squash, cut the - - - - - - - - - - - - - - Fabulous Fall Squash Yield: 6 servings From: 4th of May Cookbook @@ -9377,12 +5559,6 @@ Sprinkle with chopped parsley and serve. - - - - - - Baked Pineapple Casserole Yield: 6 Servings @@ -9405,17 +5581,6 @@ Great with ham! - - - - - - - - - - - Vidalia Onion Casserole Yield: 6 Servings @@ -9433,22 +5598,6 @@ Bake uncovered for 30 min. or until golden brown and bubbly. - - - - - - - - - - - - - - - - Mushroom Bread Pudding From: Peter Fontaine 10/30/2000 class @@ -9456,33 +5605,19 @@ Mushroom Bread Pudding 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) - -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. - - - - - - - - - - - - +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. @@ -9560,35 +5695,6 @@ Whisk butter and flour in a saucepan a few minutes to cook the flour. Gradually - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Spaghetti with Asparagus, Smoked Mozzarella and Proscuitto Yield: 6-8 servings From: Giada DeLaurentis @@ -9610,19 +5716,6 @@ Heat the oil in a large heavy skillet over medium heat. Add the garlic and saut - - - - - - - - - - - - - Lynn’s Swiss Cheese Fondue Yield: 1 meal @@ -9684,10 +5777,6 @@ Mix together the mustard, Worcestershire Sauce, and cornstarch and add to the fo - - - - Chile Rellenos Yield: 4 servings From: Victor Glaze @@ -9712,23 +5801,6 @@ Dip each chile into batter and fry in ½” oil at 375F until golden on one side - - - - - - - - - - - - - - - - - Springtime Noodles Yield: 4-6 Servings @@ -9762,9 +5834,6 @@ Turn into a warm bowl, sprinkle with parsley, and serve at once with additional - - - Cheese Lovers 5 Cheese Mac and Cheese Yield: 6-8 servings From: FoodNetwork 2009 @@ -9815,28 +5884,6 @@ Boil the macaroni in a 2 qt. saucepan in plenty of water until tender, about 7 m - - - - - - - - - - - - - - - - - - - - - - Light as a Cloud Gnocchi Yield: 4 Servings From: Anne Burrell @@ -9926,7 +5973,6 @@ Preheat oven to broil. Butter an ovenproof serving dish. Roll out the dough an - Corn Star Raviolis in Sweet Basil Cream Sauce Yield: 6-8 Servings From: Guy Fieri 2008 @@ -9957,10 +6003,6 @@ In a clean sauté pan, melt remaining 6 T. butter. When melted, add in remainin - - - - Pizza Crust Yield: 3-4 12” pizzas From: King Arthur Flour @@ -9980,16 +6022,6 @@ Brush crust with a bit of olive oil, spread pizza or spaghetti sauce lightly ove - - - - - - - - - - Farley’s Favorite Pizza Dough Yield: 2 thin 14” pizzas From: King Arthur Flour @@ -10038,8 +6070,6 @@ Add to bread machine as instructed in bread machine manual. Bake in egg at 550- - - Pizza Sauce Yield: 2 12” pizzas From: The Naked Whiz @@ -10057,9 +6087,6 @@ Heat oil in a 3 qt. saucepan. Cook the onion and garlic until softened and tran - - - Pizza Dough Yield: 312” pizzas From: Tyler Florence @@ -10083,10 +6110,6 @@ Roll or pat a piece of dough into a 12” circle, about ⅛” thick. Dust a pi - - - - Sugo Sauce for Pizza From: Tyler Florence FoodNetwork2006 @@ -10104,28 +6127,6 @@ Coat a sauté pan with the olive oil and place over medium heat. When the oil g - - - - - - - - - - - - - - - - - - - - - - Grilled Pizza Topped with Caramelized Onions, Blue Cheese Mascarpone & Crunchy Red Grapes Yield: 6-8 Servings From: adapted from Tyler Florence 2007 @@ -10151,16 +6152,6 @@ In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese - - - - - - - - - - Prosciutto, Brie and Apple Panini Yield: 4 Servings From: Food & Wine, July 2002 @@ -10179,26 +6170,6 @@ In a bowl, beat 4 T. butter until creamy. Stir in scallion, lemon juice and mus 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. - - - - - - - - - - - - - - - - - - - - Grilled Vegetable Panini @@ -10236,7 +6207,6 @@ Whisk all ingredients together in a medium bowl. Season, to taste, with salt & - Open Faced PLT Yield: 6 Servings From: Gaida De Laurentis 2003 @@ -10257,101 +6227,38 @@ Toast the bread. Spread the mayonnaise mixture over each slice of toast. Arran - - - - - - - - - - - - - - - - - - - - - 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 - -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. - - - - - - - - - - - - - +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. @@ -10381,19 +6288,6 @@ To serve, carefully peel away the lettuce leaves and place a scallop in the cent - - - - - - - - - - - - - Steamed Mussels with Leeks, Garlic, Thyme, White Wine and Butter Yield: 4 Servings From: Tyler Florence @@ -10413,22 +6307,6 @@ Heat 1 T. olive oil and 1 T. butter in a large pot over medium heat. Add the le - - - - - - - - - - - - - - - - Spaghetti with Oven Baked Clams Yield: 4-6 Servings From: Tyler Florence @@ -10452,22 +6330,6 @@ Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancet - - - - - - - - - - - - - - - - Crab Imperial Stuffed Portobellos Yield: 6 From: Kitchen Sink class @@ -10533,17 +6395,6 @@ Place everything except capers in the bowl of a food processor fitted with a ste - - - - - - - - - - - Crab Cakes with Lemon-Dill Sauce Yield: 4 (2 apiece) From: Paula Deen @@ -10596,23 +6447,6 @@ In a large pot, add the shrimp and crab boil spices, dill seed and caraway seed - - - - - - - - - - - - - - - - - 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 @@ -10662,7 +6496,6 @@ Combine all ingredients thoroughly. - 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 @@ -10703,17 +6536,6 @@ Alternative: Use thick baguette or French bread slices instead of buns. - - - - - - - - - - - Paula’s Fried Shrimp From: Paula Deen @@ -10728,36 +6550,6 @@ Combine beer, flour & salt and let sit at room temperature for several hours. H - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Roasted Shrimp Cocktail Yield: 6-8 servings From: adapted Ina Garten FoodNetwork2008 @@ -10783,20 +6575,6 @@ Combine all ingredients. Serve as a dip with the shrimp. - - - - - - - - - - - - - - Shrimp with Toasted Garlic Yield: 4 servings From: adapted from Tyler Florence FoodNetwork2006 @@ -10812,22 +6590,6 @@ Heat a large sauté pan. Add olive oil and toss in sliced garlic. Bring to a b - - - - - - - - - - - - - - - - Penne with Shrimp and Herbed Cream Sauce Yield: 4-6 servings From: Giada DeLaurentis Florence FoodNetwork2006 @@ -10857,8 +6619,6 @@ Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese - - Greek Style Shrimp with Feta Cheese Yield: 4-6 servings @@ -10887,18 +6647,6 @@ Note: Laurie has served this to Andy, Mom, Auntie Dunc, Louise Kauffman, and Si - - - - - - - - - - - - Bubba’s Spicy BBQ Shrimp Yield: 6 servings From: Paula Deen @@ -10920,25 +6668,6 @@ In a Dutch oven, combine 1st 10 ingredients. Cook over medium heat 15 min. Rem 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. - - - - - - - - - - - - - - - - - - - Shrimp Ceviche Served on Butter Lettuce @@ -10985,28 +6714,6 @@ Grill for 4 min. on each side. - - - - - - - - - - - - - - - - - - - - - - Korean Shrimp Yield: 4 servings From: Tyler Florence @@ -11035,16 +6742,6 @@ Grill the shrimp until they are cooked to your liking. Serve as you cook them a - - - - - - - - - - Halibut Veracruz Yield: 4 Servings From: adapted from Guy Fieri, 2008 @@ -11052,38 +6749,22 @@ 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 - -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. - - - - - - - - - - - - - +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. @@ -11111,23 +6792,6 @@ Plate it by putting some pepper mixture on the plate, then halibut on top and sp - - - - - - - - - - - - - - - - - Grilled Halibut with Fennel & Red Onions Yield: 4 Servings From: FoodNetwork 2003 @@ -11156,17 +6820,6 @@ To the preheated skillet add olive oil, 2 turns of the pan, the fennel and onion - - - - - - - - - - - Pan Roasted Halibut with Cherry Tomato Vinaigrette Yield: 4-6 Servings From: Cook’s Illustrated, March & April 2002 @@ -11183,7 +6836,6 @@ Transfer skillet to oven and roast until instant-read thermometer reads 140F, fl - Chunky Cherry Tomato-Basil Vinaigrette Yield: 1½ C. @@ -11290,23 +6942,6 @@ Bake until crumbs are golden brown and fish flakes apart with fork, about 15 min - - - - - - - - - - - - - - - - - Beer-Battered Fish Yield: 4 Servings From: The Summer Shack Cookbook @@ -11396,28 +7031,6 @@ Serve alongside mango rice. - - - - - - - - - - - - - - - - - - - - - - Grilled Tilapia with Lemon Butter, Capers and Orzo Yield: 4 Servings From: FoodNetwork 2006 @@ -11443,16 +7056,6 @@ Brush the fish on both sides with oil and season with salt and pepper. Grill th - - - - - - - - - - Wild Berry Sauce for Salmon Yield: 4 Servings From: Steven Raichlen @@ -11467,30 +7070,6 @@ Drizzle the berry mixture on top of grilled salmon. - - - - - - - - - - - - - - - - - - - - - - - - Blackened Salmon Yield: 4 Servings From: adapted from Aaron McCargo, Jr. FoodNetwork2009 @@ -11512,24 +7091,6 @@ Heat a large skillet over medium-high heat and add the butter and the oil. Once Note: Awesome served as a taco with corn, avocado, and tomato salad rolled in a flour tortilla. - - - - - - - - - - - - - - - - - - Miso Glazed Salmon @@ -11551,30 +7112,6 @@ Preheat grill to medium. Brush salmon fillets with the glaze. Grill over mediu - - - - - - - - - - - - - - - - - - - - - - - - Dried Porcini Crusted Salmon with Tomato Cream Sauce Yield: 4 Servings From: Emeril Lagasse 2005 @@ -11636,24 +7173,6 @@ Cut parchment into a large heart shape. Brush butter on one side. Divide fresh Note: Can make the day before. If so, preheat cookie sheet to prevent slow cooking. - - - - - - - - - - - - - - - - - - Poached Salmon Fillet with Red Onion Confit @@ -11683,16 +7202,6 @@ Red onion confit (will last 3-4 days in the refrigerator): In a non-corrosive sa - - - - - - - - - - Grilled Salmon Steaks Yield: 4 Servings From: Scott Daniels, Krazy Kat’s Restaurant @@ -11719,20 +7228,6 @@ Preheat oven to 400F. In a casserole dish, roast tomato halves and garlic clove - - - - - - - - - - - - - - Vietnamese Gingered Salmon or Flounder Yield: 4 Servings From: John Kramer @@ -11754,26 +7249,6 @@ 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. - - - - - - - - - - - - - - - - - - - - Salmon Cakes with Creamy Ginger-Sesame Sauce @@ -11808,50 +7283,28 @@ Yield: ⅔ C. - - - - - - 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 - -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. - - - - - - - - - - - - - - +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. @@ -11881,9 +7334,6 @@ Serve remaining sauce on the side. - - - Lobster Ravioli Yield: 4 Servings From: Krazy Kats chef, Dan Tagle 2004 @@ -11947,16 +7397,6 @@ Strain gravy through a fine-mesh strainer into a clean saucepan, pressing on the - - - - - - - - - - Homemade Gravy Yield: 3 C. From: Barefoot Contessa Family Style @@ -11976,26 +7416,6 @@ In a large (10-12”) sauté pan, cook the butter and onions over medium-low hea 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. - - - - - - - - - - - - - - - - - - - - Chicken Gravy @@ -12019,22 +7439,6 @@ In a small bowl blend softened butter and flour to make a paste. With a whisk, - - - - - - - - - - - - - - - - Spice Rubbed Beer Can Chicken Yield: 4 Servings From: George Duran FoodNetwork 2006 @@ -12061,21 +7465,6 @@ Open the beer and pour out a few ounces. Sit the chicken on the beer can so the - - - - - - - - - - - - - - - Chicken and Chickpea Tagine with Apricots Yield: 4 Servings From: Bobby Flay FoodNetwork 2006 @@ -12148,10 +7537,6 @@ If serving immediately, add the capers and the parsley. Stir to combine and ser - - - - Chicken Salad with Hoisin Sauce Yield: 2-4 Servings From: Emeril Lagasse, 2003 @@ -12227,7 +7612,6 @@ Whisk together all of the ingredients for the dressing and pour over the chicken - Get Yo’ Man Chicken Yield: 4-6 Servings From: Neeley’s FoodNetwork2006 @@ -12258,14 +7642,6 @@ Remove chicken from liquid and serve on buttered rice. Ladle the sauce on top a - - - - - - - - Cajun Chicken Alfredo Yield: 4 Servings From: FoodNetwork 2006 @@ -12295,14 +7671,6 @@ Nest the pasta on large rimmed plates, pour sauce ove pasta, and garnish with gr - - - - - - - - Apricot Glazed Chicken with Prunes and Sage Yield: 8 Servings From: Dave Lieberman @@ -12328,19 +7696,6 @@ Roast until the tops of the chicken pieces are browned and the chicken is cooked - - - - - - - - - - - - - Arroz con Pollo Yield: 4-6 Servings From: Ingrid Hoffman @@ -12396,19 +7751,6 @@ Pour the balsamic mixture over the chicken and place the pan in the top half of - - - - - - - - - - - - - Chicken Normandy Yield: 4 Servings From: Emeril Lagasse @@ -12474,10 +7816,6 @@ Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and - - - - Chicken Goulash Yield: 4 servings @@ -12502,20 +7840,6 @@ With slotted spoon, remove chicken and onions to warm platter. Skim off fat fro - - - - - - - - - - - - - - Good Karma Schawarma Yield: 6-8 (more like 10-12) Servings From: adapted from Guy Fieri, FoodNetwork2008 @@ -12556,7 +7880,6 @@ In a medium bowl, mix all ingredients together well. Refrigerate at least 1 hou - Sweet and Sour Chicken Yield: 4 Servings From: Juan-Carlos Cruz FoodNetwork2003 @@ -12590,12 +7913,6 @@ To serve, arrange chicken strips on a platter and pour the sauce over the chicke - - - - - - Chicken a la King Yield: 4 Servings From: Emeril Lagasse FoodNetwork2003 @@ -12628,7 +7945,6 @@ Serve over split biscuits, rice, or noodles. - Chicken Fried Rice Yield: 6 servings @@ -12652,23 +7968,6 @@ Add chicken, bok choy, red pepper, celery, soy sauce and reserved eggs. Cook co - - - - - - - - - - - - - - - - - Brown Ale Chicken Yield: 4 servings @@ -12707,7 +8006,6 @@ Place all ingredients in a stockpot. Bring to a boil and reduce to a simmer. R - Lemon Chicken Scaloppini Yield: 4 servings From: O Magazine Feb. 2004 @@ -12733,16 +8031,6 @@ In a large skillet over a medium flame, heat 1 T. butter and 1 T. olive oil. Wh - - - - - - - - - - Mustard Chicken in Phyllo Pastry Yield: 6-8 servings @@ -12762,15 +8050,6 @@ Brush a shallow, 2 qt. Casserole with melted butter. Lay one filo sheet in cass - - - - - - - - - Chicken Curry Yield: 6 Servings @@ -12804,9 +8083,6 @@ Heat ghee in a large skillet. Brown chicken lightly on both sides. Remove and - - - Suzie Fay’s Chicken Yields: 4 servings @@ -12816,78 +8092,29 @@ 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. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -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. - - - - - - - - - - - - +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. @@ -12923,9 +8150,6 @@ Spread the sauce over the chicken breasts; sprinkle with Parmesan cheese and pap - - - Chicken Masala Yield: 4 servings From: Sandra Lee FoodNetwork 2003 @@ -12953,17 +8177,6 @@ Serve hot with white rice. - - - - - - - - - - - Chicken Masala Yield: 6-8 servings From: The Bombay Café Cookbook @@ -12992,15 +8205,6 @@ Add the chicken, mixing well. Stir in the salt. Reduce heat to low and cook, c - - - - - - - - - Chicken and Fennel Yield: 4 servings From: FoodNetwork 2003 @@ -13062,14 +8266,6 @@ Spoon tomatoes and all accumulated juices into small bowl. Add cheese, basil le - - - - - - - - Chicken Parmesan Yield: 4 servings From: Gaida De Laurentis FoodNetwork 2003 @@ -13089,7 +8285,6 @@ Preheat oven to 500F. Stir the oil and herbs in a small bowl to blend. Season - Simple Tomato Sauce Yield: 6 C. From: Gaida De Laurentis FoodNetwork 2003 @@ -13134,17 +8329,6 @@ Roast the turkey for 1¾ to 2 hours, until the skin is golden brown and an insta - - - - - - - - - - - Bay and Lemon Brined Turkey Yield: 12-15 servings From: Dave Lieberman 2003 @@ -13168,21 +8352,6 @@ Remove the turkey from the brine and transfer to a roasting pan with a rack. St - - - - - - - - - - - - - - - Good Eats Roast Turkey Yield: 10-12 servings From: Alton Brown 2006 @@ -13234,37 +8403,6 @@ Combine flour and butter in small saucepan. Heat until blended. Add cider and - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Raisin Grower’s Raisin Sauce Yield: 4 C. From: www.calraisins.org/Recipes @@ -13283,32 +8421,6 @@ In a saucepan, combine everything except vinegar. Cook over moderate heat, stir - - - - - - - - - - - - - - - - - - - - - - - - - - Mom’s Quiche Lorraine Yield: 6-8 servings @@ -13335,17 +8447,6 @@ Note: Can be served as a main dish or in smaller wedges as an appetizer. - - - - - - - - - - - Pork Medallions with Pomegranate-Cherry Sauce Yield: 4 Servings From: The 2009 Cooking Light Holiday Cookbook @@ -13368,27 +8469,6 @@ Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to - - - - - - - - - - - - - - - - - - - - - QBabe’s Coffee-Crusted Pork Tenderloins Yield: From: adapted from QBabe who adapted from Steve Raichlen @@ -13407,28 +8487,6 @@ Heat oven to 325F. Sear on all sides in a pan on high heat. Transfer to the ov - - - - - - - - - - - - - - - - - - - - - - Carne Adobado (spiced pork) Yield: From: adapted from www.cookingpost.com @@ -13443,35 +8501,6 @@ Cut pork into cubes. Mix other ingredients and add to pork in an ovenproof dish - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pork Tenderloins with Homemade Adobo Sauce Yield: 4-6 Servings From: Emeril Lagasse FoodNetwork 2006 @@ -13535,12 +8564,6 @@ Slice pork ¼” thick. Arrange slices around edge of oval platter. Spoon appl - - - - - - Potstickers with Spicy Dipping Sauce Yield: 24 Dumplings From: Martin Yan, 2003 @@ -13579,45 +8602,16 @@ To cook the potstickers: Heat a large skillet over medium heat. Add about 1½ T Honey Soy Dipping Sauce (for Potstickers) -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. - - - - - - - - - - - - - - - - - - - - - - - - - - - +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. @@ -13641,26 +8635,6 @@ Pour in consommé and sprinkle with a few pinches of marjoram and thyme. Pre-heat oven to 350. Bake, covered, for 1 hour. - - - - - - - - - - - - - - - - - - - - All Day Pork Loin Chili @@ -13696,7 +8670,6 @@ Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve direct - Shot-and-a-Beer Pork Stew Yield: 6 Servings From: Sunset Magazine Oct. 2009 @@ -13720,7 +8693,6 @@ Note: I like to shred the cooked pork and use as a taco filling. - Beer-Basted Pork Roast From: Karen Saracusa, Food Network, 2003 @@ -13744,21 +8716,6 @@ Remove pork and allow to rest. Boil remaining liquid over medium high heat, sti - - - - - - - - - - - - - - - Neely’s BBQ Sauce Yield: 3½ C. From: Meet the Neely’s FoodNetwork2008 @@ -13778,32 +8735,6 @@ In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce - - - - - - - - - - - - - - - - - - - - - - - - - - James Beard’s Awesome Barbecue Sauce Yield: 2-3 C. @@ -13859,10 +8790,6 @@ Cook at 210-225F for about 10 hours or until internal temperature reaches 185F. - - - - Baby Back Ribs with Homemade Barbecue Sauce Yield: 4 servings & 5 C. Sauce From: Emeril Lagasse, 2003 @@ -13894,11 +8821,6 @@ Remove the ribs from the oven and uncover. Transfer to a hot grill, cover, and - - - - - Sweet Bourbon Baby Back Ribs Yield: 4 Servings @@ -13923,17 +8845,6 @@ Note: I skip adding the bourbon to a store-bought barbeque sauce and instead mak - - - - - - - - - - - The Ultimate Barbequed Ribs Yield: 4-6 servings From: Tyler Florence FoodNetwork2007 @@ -14016,24 +8927,6 @@ Season pork with salt and pepper. Sear tenderloins in a large, hot pan (one tha Note: also can try with prunes. - - - - - - - - - - - - - - - - - - Pork Loin with Fig and Port Sauce @@ -14098,13 +8991,6 @@ On a hot grill, place each paillard or medallion, grill for approximately 3 min. - - - - - - - Swedish Potato Bologna 5 lb. Lean Ground Pork @@ -14123,26 +9009,6 @@ Put in a large pan of salted water, which has been brought to a boil. Turn down Can be frozen for use later. Before serving, brown bologna in bacon fat and cut into 2-3” pieces. - - - - - - - - - - - - - - - - - - - - Lynn’s Cabbage Rolls @@ -14161,27 +9027,6 @@ Cook cabbage leaves in boiling water for 2-3 minutes to soften. Drain and set a - - - - - - - - - - - - - - - - - - - - - Sylvan Dale Meat Marinade From: Sylvan Dale Ranch, Loveland, CO @@ -14202,116 +9047,40 @@ Mix together. Marinate meat overnight. Grill normally. - - - - - - - - - - - - - - - - - - - - - - - - - - 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 - -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. - - - - - - - - - - - - - - - - - - +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. @@ -14364,25 +9133,6 @@ Sauté garlic cloves in oil over medium heat until garlic is lightly colored. A 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). - - - - - - - - - - - - - - - - - - - Quick Marinara Sauce @@ -14404,27 +9154,6 @@ Remove and discard the herb sprigs. Stir in the salt and season with pepper, to - - - - - - - - - - - - - - - - - - - - - Maroni Sauce Yield: 10-12 Servings From: FoodNetwork2006 @@ -14441,32 +9170,6 @@ In a medium saucepan over medium heat, add oil. Once heated, add the garlic and - - - - - - - - - - - - - - - - - - - - - - - - - - Grandma Maroni’s Meatballs Yield: 8-10 Servings From: FoodNetwork2006 @@ -14488,26 +9191,6 @@ Mix all ingredients thoroughly in a large bowl. If mixture seems a little loose 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. - - - - - - - - - - - - - - - - - - - - Northern Italian Pasta Shell Stuffing @@ -14531,18 +9214,6 @@ Cook pasta shells in boiling, salted water until al dente. Drain and cool to th - - - - - - - - - - - - Ultimate Meatballs al Forno Yield: 6-8 Servings From: Tyler Florence @@ -14589,34 +9260,6 @@ Sprinkle salt and dry mustard on steaks. Fry in butter. When all meat is cooke - - - - - - - - - - - - - - - - - - - - - - - - - - - - Chili Dogs Yield: 8 Servings From: Tyler Florence @@ -14639,19 +9282,6 @@ While the chili is cooking, get the grill going. Place a large grill pan on 2 b - - - - - - - - - - - - - Aunt Margaret’s Empanadas Yield: 6-8 servings @@ -14728,20 +9358,6 @@ After frozen: Cover with foil for 45 min. at 350F…remove foil the last 20 min. - - - - - - - - - - - - - - Red Wine Hamburgers Yield: 8-10 servings @@ -14764,27 +9380,6 @@ Note: If not cooking immediately, allow onion mixture to cool to room temperatur - - - - - - - - - - - - - - - - - - - - - Real Hamburgers Yield: 10-12 hamburgers From: Ina Garten @@ -14804,27 +9399,6 @@ Grill the hamburgers for 3-5 min. on each side until almost done. Remove to a p - - - - - - - - - - - - - - - - - - - - - Dad’s Meatloaf with Tomato Relish Yield: 6-8 Servings From: Tyler Florence’s Real Kitchen @@ -14855,50 +9429,26 @@ Preheat the oven to 350F. In a large mixing bowl, combine the beef with 1½ C. 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. - - - -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. - - - - - - - - - - - - - - - - - - +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. @@ -14958,11 +9508,6 @@ Pour off any oil in the skillet. Add the broth and Cognac to the skillet and co - - - - - The Ultimate Beef Stew Yield: 4-6 Servings From: Tyler Florence @@ -15017,21 +9562,11 @@ This goes very well with mashed potatoes or buttered noodles, crisp green vegeta - - - - - - - - - - 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 @@ -15053,18 +9588,6 @@ Note: If the gravy is not thick enough, remove the meat from the pan and pour th - - - - - - - - - - - - Spicy New England Pot Roast Yield: 8 servings From: Inn at Cedar Falls Hocking Hills, OH @@ -15085,19 +9608,6 @@ Heat oil in Dutch oven. Brown roast well over medium heat. Pour off fat, reser - - - - - - - - - - - - - Grilled Sirloin with Porcini Paste Yield: 4 servings From: FoodNetwork2003 @@ -15119,25 +9629,6 @@ Brush the steaks on both sides with the porcini paste. Cover and refrigerate fo Prepare a medium-hot fire in your grill. Grill the steaks, for 3 to 4 min. on each side for medium-rare. - - - - - - - - - - - - - - - - - - - Steak au Poivre @@ -15165,13 +9656,6 @@ Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. - - - - - - - Braised Short Ribs Yield: 8 servings From: FoodNetwork 2008 @@ -15199,7 +9683,6 @@ Return the short ribs to the pan and add 2 C. water or until the water has just - Grilled Marinated Flank Steak Yield: 4-6 servings @@ -15229,11 +9712,6 @@ In a small stainless or enamel saucepan, simmer shallots in wine, stirring occas - - - - - Mom’s Beef Stroganoff Yield: 6-8 servings @@ -15264,15 +9742,6 @@ Alternative: Serve over wide noodles instead of rice. - - - - - - - - - Horseradish & Garlic Prime Rib Yield: 6-8 servings From: Tyler Florence 2006 @@ -15397,8 +9866,6 @@ Grill on medium to high heat until the desired doneness has been reached. Let s - - Hot Fudge Sauce Yield: 3½ C. Time: 20 min. @@ -15414,31 +9881,6 @@ Combine all but vanilla in medium saucepan. Cook and stir over medium heat unti - - - - - - - - - - - - - - - - - - - - - - - - - Caramel Sauce Yield: 3 C. @@ -15452,27 +9894,6 @@ Melt butter in a medium saucepan. Add sugar and juice and cook, stirring consta - - - - - - - - - - - - - - - - - - - - - Espresso Mascarpone Cream Yield: 8 Servings From: Giada De Laurentis @@ -15489,21 +9910,6 @@ Dollop the espresso cream atop slices of angel food cake. - - - - - - - - - - - - - - - Mom’s Butter Icing Yield: enough for one cake @@ -15546,122 +9952,45 @@ few T. milk 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 - - -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. - - - - - - - - - - - - +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. @@ -15680,7 +10009,6 @@ Combine shortening, butter, salt, orange peel and 1 C. sugar. Add orange juice - Zabaglione Yield: 4 Servings From: Tyler Florence @@ -15696,31 +10024,6 @@ Spoon the zabaglione into dessert bowls and serve with fresh strawberries. - - - - - - - - - - - - - - - - - - - - - - - - - Tiramisu Yield: 6-10 servings @@ -15743,21 +10046,6 @@ Just before serving, sieve the cocoa over the top. - - - - - - - - - - - - - - - Drunken Figs Yield: 4 Servings @@ -15781,8 +10069,6 @@ Note: The syrup will keep several weeks, covered, in the refrigerator. The figs - - Mom’s Prune Nut Whip Yield: 6-8 servings @@ -15802,29 +10088,6 @@ Serve in crystal glasses. - - - - - - - - - - - - - - - - - - - - - - - Berry Trifle Yield: 4 Servings From: Tyler Florence @@ -15874,24 +10137,6 @@ Add mascarpone to a mixer fitted with a wire whisk. Beat just to break up masca Layer in parfait glasses, starting with berries, and then topping. Repeat for a second layer of both. - - - - - - - - - - - - - - - - - - Summer Berry Bake @@ -15912,29 +10157,6 @@ Scatter berries in 1 qt. broiler-safe gratin dish or tart pan. Spoon cream mixt - - - - - - - - - - - - - - - - - - - - - - - Serious Vanilla Ice Cream Yield: 1 qt. From: Alton Brown @@ -15953,23 +10175,6 @@ Note: If you do not have a thermometer, bring the mixture just barely to a simme - - - - - - - - - - - - - - - - - Malted Vanilla Ice Cream Yield: 1 qt. From: Steve Herrell, Herrell’s Ice Cream, Northampton, MA @@ -15992,21 +10197,6 @@ Pour into pre-chilled ice cream maker and process as directed by manufacturer. - - - - - - - - - - - - - - - Mint Ice Cream Yield: 10 (½ C.) Servings From: adapted from Cuisinart @@ -16024,29 +10214,6 @@ Turn on the ice cream maker and pour in the mixture. Add the chopped peppermint - - - - - - - - - - - - - - - - - - - - - - - Butter Pecan Ice Cream Yield: 1 qt. From: Williams-Sonoma.com @@ -16094,20 +10261,6 @@ Remove canister from machine and transfer sherbet to a storage container; press - - - - - - - - - - - - - - Key Lime Sorbet Yield: 1½ Qts. From: Alton Brown FoodNetwork2003 @@ -16121,71 +10274,23 @@ dash kosher salt 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. - - - - - - - - - - - - - - - - - - - - - - -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. - - - - - - - - - - - - - - - - - - - - - - +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. @@ -16207,27 +10312,6 @@ Chill the mixture for 2 hours, then freeze it in an ice cream maker, according t - - - - - - - - - - - - - - - - - - - - - Mango Sorbet Yield: 4 C. From: The Bombay Café Cookbook @@ -16246,31 +10330,6 @@ Transfer sorbet to a freezer container and freeze at least 2 hours before servin - - - - - - - - - - - - - - - - - - - - - - - - - Frozen Bananas Foster Ice Cream Pie Yield: 8-10 Servings From: adapted from Emeril Lagasse 2006 @@ -16354,8 +10413,6 @@ Preheat oven to 375F. Open up pastry sheet onto a greased cookie sheet. Mix su - - Autumn Apple Buckle Yield: 10-12 Servings From: Food & Wine Oct. 2002 @@ -16450,11 +10507,6 @@ In a cup, beat the yolks with a fork. Heat the milk, sugar and vanilla bean. S - - - - - Spiced Amaretto Sautéed Peaches Yield: 4 servings From: adapted from A Lyon in the Kitchen, DiscoveryHealth2008 @@ -16470,31 +10522,6 @@ In a medium sauté pan, over medium heat, combine the butter, sugar, and cinnamo - - - - - - - - - - - - - - - - - - - - - - - - - Paula’s Cherries Jubilee Yield: 6-8 servings From: Paula Deen @@ -16510,32 +10537,6 @@ Drain cherries, reserving all the juice. Melt butter in a sauté pan. Stir in - - - - - - - - - - - - - - - - - - - - - - - - - - Peachy Cheesecake Squares Yield: 20 bars From: Penzeys spices @@ -16562,14 +10563,6 @@ It is easiest to cut the bars if they have been chilled for awhile, but they are - - - - - - - - Peach Cobbler Pastry: @@ -16590,27 +10583,6 @@ Put peaches, flour and sugar in a 7x11” pan. Weave strips of dough into latti - - - - - - - - - - - - - - - - - - - - - Cinnamon Pear Compote Yield: 4-6 Servings From: WholeFoodsMarket.com @@ -16630,29 +10602,6 @@ Add vinegar, salt and pepper and continue to cook until juice is thickened and p - - - - - - - - - - - - - - - - - - - - - - - Pear Ginger Crumble Yield: 8 Servings From: Ellie Krieger FoodNetwork2006 @@ -16683,17 +10632,6 @@ Serve warm or at room temperature, with a scoop of ice cream, if desired. - - - - - - - - - - - Berry Cookie Cobbler Yield: 8 Servings From: Sandra Lee’s Semi-Homemade @@ -16713,29 +10651,6 @@ Serve warm with ice cream. - - - - - - - - - - - - - - - - - - - - - - - Rodhe’s Rhubarb Cobbler Yield: 6-8 Servings From: Rodhe Eguren (Swedish cousin) @@ -16753,31 +10668,6 @@ Fill 9 x 13” pan with rhubarb. Sprinkle 3 t. (15 ml) sugar over and also 3 t. - - - - - - - - - - - - - - - - - - - - - - - - - Strawberry Rhubarb Cobbler Yield: 8 Servings From: Penzey’s spices @@ -16804,17 +10694,6 @@ Grease a 9 x 13” glass baking pan. Place the fruit in the pan, and spoon topp - - - - - - - - - - - Individual Berry Crisps Yield: 4 Servings From: Alton Brown FoodNetwork 2006 @@ -16829,27 +10708,14 @@ Preheat oven to 350F. 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. - - - - - - - - - - - - +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. @@ -16908,22 +10774,6 @@ Thaw cherries and reserve liquid. In a mixing bowl, toss together the cherries, - - - - - - - - - - - - - - - - Mom’s Apple Pie Yield: 1 pie @@ -16979,21 +10829,6 @@ Alternative: Substitute the same amount of peaches or pitted cherries for the ap - - - - - - - - - - - - - - - Carole King’s Apple Crisp Yield: 6 servings @@ -17014,27 +10849,6 @@ Bake at 350F for 45 min. - - - - - - - - - - - - - - - - - - - - - Individual Apple Charlottes Yield: 8 Servings From: Fine Cooking Winter 2006 @@ -17119,21 +10933,6 @@ Preheat oven ton 425F. Mix everything together in a medium saucepan. Cook over - - - - - - - - - - - - - - - Pumpkin Pie Yield: Two 9” pies From: Racheal Muhlke @@ -17160,22 +10959,6 @@ Note: Pie needs to cool before serving. - - - - - - - - - - - - - - - - Key Lime Pie Yield: One 9” pie @@ -17195,26 +10978,6 @@ In a double boiler, combine the egg yolks, sugar and juice. Cook for 10 min. ov 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. - - - - - - - - - - - - - - - - - - - - Key Lime Pie @@ -17238,23 +11001,6 @@ In a medium bowl, beat the cream cheese until soft. Add the condensed milk and - - - - - - - - - - - - - - - - - Banana Pudding Yield: 8-10 servings From: The Blue Willow Inn Cookbook @@ -17272,29 +11018,6 @@ In a saucepan combine the flour, sugar, salt, and eggs. Add the milk a little a - - - - - - - - - - - - - - - - - - - - - - - Creamy Cranberry Bread Pudding Yield: 10-12 servings From: Gale Gand, Food Network @@ -17318,12 +11041,6 @@ In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, - - - - - - Autumn Bread Pudding Yield: 10-12 servings From: bakerscatelog.com @@ -17352,14 +11069,6 @@ Fold all the fruit into the bread-custard mixture and pour it into the baking pa - - - - - - - - Sticky Toffee Pudding Yield: 8-10 servings From: Saveur No. 88 @@ -17418,10 +11127,6 @@ Fiber: 3g - - - - Frozen Chocolate Mousse Pie Yield: 8 servings From: adapted from Paula Deen FoodNetwork 2008 @@ -17442,23 +11147,6 @@ In a mixing bowl, combine the sugar and remaining cream. Whip as if you were ma - - - - - - - - - - - - - - - - - Chocolate Dream Pie Yield: 8 servings From: Pillsbury Bake-Off @@ -17484,20 +11172,6 @@ Spoon or pipe reserved whipped cream over filling. Refrigerate 6-8 hours or ove - - - - - - - - - - - - - - Sweet Potato Flan Yield: 10-12 servings From: Emeril Lagasse FoodNetwork 2006 @@ -17574,13 +11248,6 @@ Fiber: 1g - - - - - - - Fresh Strawberry Custard Yield: 12 servings @@ -17601,26 +11268,6 @@ Combine the eggs with the sugar (add sugar slowly while whisking so sugar does n 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. - - - - - - - - - - - - - - - - - - - - Orange Crème Caramel @@ -17649,42 +11296,24 @@ Crème caramels can be chilled up to 2 days. The longer chilling helps to lique -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! - - - - - - - - - - - - +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! @@ -17712,23 +11341,6 @@ Place about 2 T. turbinado sugar evenly onto top of each custard. Place under a - - - - - - - - - - - - - - - - - Baked Rice Pudding Yield: 6 Servings From: Paula Deen, 2007 @@ -17749,27 +11361,6 @@ In a large bowl, stir together the first 7 ingredients. Spoon into prepared bak - - - - - - - - - - - - - - - - - - - - - Milk Chocolate Fondue Yield: 6 Servings @@ -17783,35 +11374,6 @@ Serve with large marshmallows, fresh strawberries & bananas, & cubes of pound ca - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Chocolate Raspberry Charlotte Yield: 9” cake From: George Geary @@ -17870,9 +11432,6 @@ Serve with strawberries. - - - Lemon Curd Cheesecake Yield: 12 Servings (9” cake) From: George Geary @@ -17896,21 +11455,6 @@ Note: Freezes well. Can make in lined cupcake tins. If so, bake for 22-24 min. - - - - - - - - - - - - - - - Lemon Curd Yield: 1 Pint From: George Geary @@ -17930,20 +11474,6 @@ Use swirled in cheesecake or on top of one, for lemon curd tarts, or as a fillin - - - - - - - - - - - - - - Mom’s Prune Spice Cake 1 C. Cooked Prunes @@ -17970,18 +11500,6 @@ Frost with Butter Icing. - - - - - - - - - - - - Lemon Cake Yield: 2-8.5x4.25x2.5” loaf pans From: Barefoot Contessa Parties! 2001 @@ -18036,21 +11554,6 @@ While cake is baking, make the crunchy topping. Measure the sugar in a small bo - - - - - - - - - - - - - - - Lemon Pudding Cake with Fresh Mixed Berries Yield: 4 Servings From: Tyler Florence 2008 @@ -18078,17 +11581,6 @@ Bake for 60 min. until the top springs back when gently pressed and the cakes ha - - - - - - - - - - - Carrot Cake Muffins Yield: 32 Cupcakes From: Penzeys Spices @@ -18120,10 +11612,6 @@ Let cream cheese and butter come to room temperature. Blend thoroughly with van - - - - Mom’s Orange Cake 9 Eggs (Mom uses extra large) @@ -18157,11 +11645,6 @@ Fold in whipped cream. - - - - - Pineapple Upside-Down Cake Yield: 8 Servings From: Pillsbury: The Complete Book of Baking @@ -18187,20 +11670,6 @@ Note: Best eaten immediately. - - - - - - - - - - - - - - Praline Pumpkin Torte Yield: 12 Servings From: Sunset magazine Nov. 20005 @@ -18292,13 +11761,6 @@ Note: Takes about 2 hours 40 min. minimum! Well worth it!! - - - - - - - Joe’s Molten Marshmallow Chocolate Cakes Yield: 6 servings From: Sunset magazine Oct. 2004 @@ -18322,21 +11784,6 @@ Bake in the center of a 350F oven until tops are puffed up and crackly, 12-15 mi - - - - - - - - - - - - - - - Double Chocolate Layer Cake Yield: 12-14 servings From: Epicurious.com @@ -18385,26 +11832,6 @@ Preheat oven to 350F. Grease and flour two 9” round pans (or one 9x13” rect 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. - - - - - - - - - - - - - - - - - - - - Warm Chocolate Raspberry Pudding Cake @@ -18471,12 +11898,6 @@ Bake at 350F for 45-60 min. or until toothpick inserted in center comes out clea - - - - - - Mom’s Banana Cake Yield: 1 9x13” sheet cake or 2-layer 9” round cake @@ -18538,9 +11959,6 @@ Mix and spread over cake. Put under broiler until brown and bubble. WATCH VERY - - - Fruit Cocktail Cake From: Gramzie Thorne @@ -18560,30 +11978,6 @@ In a large bowl put dry ingredients, except nuts and brown sugar. Add fruit coc - - - - - - - - - - - - - - - - - - - - - - - - Lynn’s Non-Alcoholic Fruitcake Yield: 9x13” - makes 3 loaves @@ -18673,16 +12067,11 @@ Place batter into prepared tube pan and bake until light brown in color (about 3 Note: Freezes well. GLAZE: -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. - - - - +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. @@ -18708,24 +12097,6 @@ Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at med For glaze, start with 1cup sugar and add lemon juice until thin enough to drizzle over cake. Make more if desired. - - - - - - - - - - - - - - - - - - Lemon Macadamia Bars @@ -18756,17 +12127,6 @@ Note: Tastes better if made the day before serving. - - - - - - - - - - - Kolakakor Yield: From: Wania Andersson (Swedish cousin) @@ -18791,16 +12151,6 @@ Skar langderna I lagon bitar medan de ar varma. - - - - - - - - - - Mandel Kranser Almond Crowns From: Patricia Sannit, 2003 Food Network @@ -18827,12 +12177,6 @@ Preheat oven to 350F. Remove chilled dough from the refrigerator. Slice the ro - - - - - - Nusstangen Yield: From: Rikki @@ -18846,37 +12190,6 @@ Mix together. Roll into logs and bake at 400F for 10 min. until lightly golden - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Chewy Molasses-Spice Cookies Yield: 36 cookies From: Martha Stewart 2007 @@ -18901,20 +12214,6 @@ Bake for 10-15 min. or until cookies are light brown and puffed (do not overbake - - - - - - - - - - - - - - Lace Cookies Yield: 7 Dozen @@ -18935,28 +12234,6 @@ Melt butter. Mix dry ingredients together in a bowl. Add beaten egg, vanilla, - - - - - - - - - - - - - - - - - - - - - - Almond Cherry (or Cranberry) Oaties Yield: 4-6 dozen cookies @@ -18986,16 +12263,6 @@ If using salted butter then omit ½ t. additional added salt from recipe. - - - - - - - - - - Spritz (Swedish Butter Cookies) From: Joy of Cooking @@ -19057,22 +12324,6 @@ Ice Santa’s hat and mustache. Sprinkle with colored sugars. - - - - - - - - - - - - - - - - Mom’s Coconut Chews ½ C. butter, softened @@ -19113,20 +12364,6 @@ Also grease the spatula! - - - - - - - - - - - - - - Double-Coconut Macaroons Yield: about 15 From: Kitchen Sink class 10/7/1998 @@ -19153,9 +12390,6 @@ Note: Macaroons can be prepared ahead. Cover tightly and refrigerate up to 3 da - - - Coconut Gems Yield: about 22 1½” scoop cookies @@ -19176,30 +12410,6 @@ Preheat oven to 350F. Mix everything together. Drop cookies onto a greased coo - - - - - - - - - - - - - - - - - - - - - - - - Meringues Yield: 1 Dozen Large From: Ann Bennett Hamilton @@ -19214,36 +12424,6 @@ Beat egg whites and cream of tarter until very stiff. Gradually add sugar. Dro - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Chewy Skor Toffee Bits Cookies Yield: 4 dozen @@ -19266,18 +12446,6 @@ Note: To make as cookies: Drop by rounded teaspoons onto greased cookie sheets. - - - - - - - - - - - - Pecan Squares Crust: @@ -19298,44 +12466,25 @@ Mix together all but pecans. Stir in pecans, coating them thoroughly. Spread o - 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 - -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. - - - - - - - - - - - - - - - - +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. @@ -19361,28 +12510,6 @@ Sift together dry ingredients, except oats. Add shortening, sugar, eggs and van - - - - - - - - - - - - - - - - - - - - - - Raspberry Almond Shortbread Yield: 3½ dozen cookies from: The Manse B&B, Cape May, NJ @@ -19412,16 +12539,6 @@ In small bowl, stir sugar and almond extract. Add enough water to make a thin g - - - - - - - - - - Date Pinwheels From: Phil Carlson @@ -19451,16 +12568,6 @@ Cut rolls in thin slices and place on ungreased cookie sheets. Bake at 400F for - - - - - - - - - - Raspberry Lemon Thumbprint Cookies Yield: 4 Dozen From: Emeril Lagasse 2003 @@ -19491,14 +12598,6 @@ Transfer the cookies to wire racks to cool completely. - - - - - - - - Raspberry Coconut Squares Yield: 36 squares From: The Country Innkeepers’ Cookbook @@ -19522,16 +12621,6 @@ Bake at 350F for 20-25 min. or until golden brown. Cool the pan on a rack. Cut - - - - - - - - - - Raspberry Torte Yield: 2 large tortes (8x10”) From: Dormer House B&B Cape May, NJ @@ -19549,30 +12638,6 @@ Preheat oven to 350F. Combine and mix flour, salt, butter, sugar and egg. Pres - - - - - - - - - - - - - - - - - - - - - - - - Shortbread Yield: 32 squares @@ -19585,34 +12650,6 @@ Preheat oven to 250F. Knead all ingredients together until smooth. Press into - - - - - - - - - - - - - - - - - - - - - - - - - - - - Fruited Shortbread Cookies Yield: 3 Dozen @@ -19630,30 +12667,6 @@ Preheat oven to 375F. Combine flour, baking soda and cream of tarter. In large - - - - - - - - - - - - - - - - - - - - - - - - Peanut Butter Cookie Cups Yield: 3 dozen cookies From: adapted from Land O Lakes Harvest Baking magazine @@ -19679,19 +12692,6 @@ Remove from oven; immediately press 1 peanut butter cup into center of each cook - - - - - - - - - - - - - Peanut Blossoms Yield: 3 Dozen From: Hershey Foods @@ -19715,22 +12715,6 @@ Beat shortening and peanut butter in a large bowl until well-blended. Add ⅓ C - - - - - - - - - - - - - - - - Irresistible Peanut Butter Cookies Yield: 3 dozen cookies from: Procter & Gamble @@ -19755,22 +12739,6 @@ Bake for 7-8 min., or until set and just beginning to brown. Cool 2 min. on bak - - - - - - - - - - - - - - - - The Chewy Yield: 2½ Doz. From: Alton Brown FoodNetwork 2003 @@ -19795,20 +12763,6 @@ Chill the dough, then scoop (using a #20 disher) onto parchment-lined baking she - - - - - - - - - - - - - - Nestle TOLLHOUSE Pan Cookie Yield: 35 squares @@ -19830,24 +12784,6 @@ Note: Can make ½ this amount. Spread into greased 9x13” pan. Bake for 12-15 min. Makes 24 squares. - - - - - - - - - - - - - - - - - - Rice Krispie Treats @@ -19888,26 +12824,6 @@ Preheat oven to 350F. 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. - - - - - - - - - - - - - - - - - - - - Best Ever Fudge Brownies @@ -19945,7 +12861,6 @@ Combine in a medium microwave-safe bowl. Microwave at HIGH 1 min. or until melt - Outrageous Brownies Yield: 13x18” pan From: Barefoot Contessa Cookbook 1999 @@ -19972,17 +12887,6 @@ Bake for about 30 min., or until tester comes out just clean. Halfway through t - - - - - - - - - - - Peanut Swirl Brownies Yield: 13x18” pan From: Barefoot Contessa 2006 @@ -20009,16 +12913,6 @@ Bake for about 20 min., then rap the pan against the oven shelf to allow air to - - - - - - - - - - One Bowl Brownies Yield: 13x9” pan (24 brownies) from: Baker’s chocolate box @@ -20038,24 +12932,6 @@ Microwave chocolate and butter in large glass or ceramic bowl on HIGH 2 min. or 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. - - - - - - - - - - - - - - - - - - Marbled Brownies @@ -20079,23 +12955,6 @@ Pour ½ the brownie mixture into prepared pan. Pour all the cream cheese mixtur - - - - - - - - - - - - - - - - - Cream Cheese Brownies 4 oz. sweet cooking chocolate @@ -20120,21 +12979,6 @@ Beat remaining eggs until lemon colored. Gradually add sugar, beat until thick. - - - - - - - - - - - - - - - Butterscotch Brownies ¼ C. Butter @@ -20152,22 +12996,6 @@ Melt butter over low heat. Remove from heat. Blend in sugar, then egg. Sift t - - - - - - - - - - - - - - - - Ladyfingers Yield: 24 Ladyfingers From: George Geary @@ -20187,28 +13015,6 @@ Note: Better than store bought. - - - - - - - - - - - - - - - - - - - - - - Meringue Nuts Yield: 1 lb. nuts @@ -20226,216 +13032,116 @@ Beat egg whites until stiff and slowly beat in sugar (2 T. at a time) and cinnam -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. - -Wrap small amount around each cherry. Roll lightly in powdered sugar. Chill until firm. - -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). - -Dip cherries in chocolate and place on waxed paper-lined cookie sheet. Chill until set. - -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. - - - - - - - - - - - - - - - +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. @@ -20462,20 +13168,6 @@ Freeze until firm, about 15 min. Invert and peel off Silpat. Break up. Store - - - - - - - - - - - - - - Deanna’s English Toffee Yield: @@ -20493,27 +13185,6 @@ Use a 10x15” pan or rimmed cookie sheet. In saucepan add butter, sugar, water - - - - - - - - - - - - - - - - - - - - - Creamy Caramels Yield: 64 pieces @@ -20528,31 +13199,6 @@ Line an 8” square pan with foil and butter the foil; set aside. Combine sugar - - - - - - - - - - - - - - - - - - - - - - - - - Annabelle Carr’s Caramel Apples Yield: 10 apples @@ -20585,28 +13231,6 @@ In 2½ qt. Saucepan, combine brown sugar, corn syrup, butter, cream of tarter an - - - - - - - - - - - - - - - - - - - - - - Popcorn Balls Yield: 4 balls @@ -20625,31 +13249,6 @@ To make 12 balls, triple recipe and use 5-6 quarts popped corn. - - - - - - - - - - - - - - - - - - - - - - - - - Peanut Butter-Chocolate Bars Yield: From: Amy Van Hecke www.northpole.com @@ -20665,34 +13264,6 @@ Melt butter; add peanut butter, graham crackers and sugar. Stir together and pr - - - - - - - - - - - - - - - - - - - - - - - - - - - - Homemade Marshmallows From: O Magazine Nov. 2004 @@ -20711,17 +13282,6 @@ In a small saucepan over medium-low heat, combine granulated sugar, corn syrup, 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. - - - - - - - - - - - @@ -20745,28 +13305,6 @@ Note: Great when topped with a batch of peanut butter fudge. - - - - - - - - - - - - - - - - - - - - - - Peanut Butter Fudge Yield: 5 lb. From: Drue Decker @@ -20783,23 +13321,6 @@ Cook milk, sugar and butter to soft ball stage. Add marshmallow crème and pean - - - - - - - - - - - - - - - - - Dough Ornaments 4 C. Flour -- 2.26.2