3 Yield: 6 C. From: Good Housekeeping Cookbook, c. 1986
5 750 mL (1 bottle) dry Red Wine, chilled (cabernet sauvignon best)
7 ½ C. fresh orange juice
11 1 small Orange, sliced
12 ¼ pt. Strawberries, sliced
13 10 oz. (1 bottle) club soda, chilled
16 In a 2½ qt. Pitcher, stir red wine, juices, sugar & brandy until sugar dissolves. Stir in fruit slices. Just before serving, stir in club soda and ice cubes.
19 Blueberry Sangria Lemonade
21 Yield: 4 Servings From: FoodNetwork 2006
23 1½ C. Frozen Blueberries
24 12 oz. (1 can) Frozen Pink Lemonade Concentrate
25 750 mL (1 bottle) Chardonnay
29 In a large pitcher, combine all ingredients and stir. Refrigerate 1 hour to meld flavors.
31 Serve chilled in iced tea glasses.
36 Yield: 4 Servings From: Cat Cora FoodNetwork 2006
38 4 T. Sugar, plus more to rim glass
46 Moisten the rims of 4 glasses with lime and dip into sugar. Set aside.
48 Place ice in beverage shaker then add in the rum. Break up half the mint leaves and add to shaker with the lime juice and sugar. Shake well and serve over ice in a funky glass. Top off each glass with a splash of club soda.
50 Garnish each glass with a slice of lime and a sprig of mint.
54 Top Shelf Margarita Grande
56 Yield: 1 large cocktail From: FoodNetwork2003
58 2 oz. Top-Shelf Tequila (Cuervo Gold or anejo tequila)
59 1 oz. Orange-flavored Liqueur (recommended Grand Marnier or Cointreau)
60 1½ oz. Lime Juice, or more, to taste
63 In a cocktail shaker combine all remaining ingredients and shake well to chill. Strain into the prepared glass and serve immediately.
67 Use ⅓ 100% Agave Silver Tequila, ⅓ Cointreau (not Triple Sec), ⅓ fresh Lime Juice
69 ¾ C. of each will yield 4 drinks. Fill a cocktail shaker half full of ice cubes. Shake a full 15 seconds to chill the mixture and properly dilute it with melting ice.
77 12 oz. Cranberry Juice Cocktail
80 2 oz. Fresh Lime Juice
82 Pour into a large pitcher. Pour into ice-filled glasses, and garnish with lime wedges.
92 ½ oz. orgeat syrup (available where you buy syrups for coffee)
95 Mix together in a shaker with ice. Serve immediately.
101 Yield: 1 serving From: Laurie Duncan
103 1 C. grapefruit juice
105 1½ oz. pomegranate vodka
107 Combine in a shaker with ice. Shake and serve.
113 Yield: 10 C. From: Julia Rutland at Coastal Kitchen
115 1¾ L (1 bottle) raspberry lemonade
117 1 C. amaretto liqueur
119 Combine in a large pitcher. Stir well, and serve over ice.
125 Yield: 8 ½ C. From: Coastal Living Dec/Jan. 2010
127 2 C. Cranberry Juice Cocktail, chilled
128 2 C. Pink Grapefruit Juice, chilled
129 1 C. Cranberry Vodka, chilled
130 750 mL (1 bottle) Sparkling White Wine, chilled
131 1 garnish pink grapefruit wheels or wedges
133 Combine first 3 ingredients in a pitcher or punch bowl. Gently stir in sparkling wine. Garnish, if desired.
136 ½ C. Cranberry Juice Cocktail, chilled
137 ½ C. Pink Grapefruit Juice, chilled
138 ¼ C. Cranberry Vodka, chilled
139 1 (187 mL) Bottle Sparkling White Wine, chilled
145 Yield: 4 Servings From: Good Housekeeping
148 1 C. chilled Pineapple Juice
151 ½ C. Cream of Coconut (found in bar supply area near soft drinks)
153 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.
157 Quick Grape Spritzers
159 Yield: 8 Servings From: Alex Guarnaschelli
161 1 bunch Red Seedless Grapes, stemmed and washed (about 1 lb.)
162 1 bunch Green Seedless Grapes, stemmed and washed (about 1 lb.)
163 1 qt. White Grape Juice, chilled
166 2 C. chilled Seltzer, club soda, or Naturally Sparkling Water
168 Put half of the red grapes and half of the green grapes in the freezer, for garnish. Put the remaining grapes in a large bowl and “smash” them with a whisk (or fingers). Add the smashed grapes to a large pitcher and pour in the grape juice and honey. Stir in the vodka. Fill glasses about ½ full with the grape juice mixture and top with a splash of seltzer. Drop a few frozen grapes into each glass for a festive garnish that doubles as an ice cube!
174 Yield: 3¼ C. From: Coastal Living July-Aug. 2005
176 2 C. Lemon Flavored Sparkling Water or club soda, chilled
177 ½ C. Citrus-Flavored Vodka, chilled
178 ½ C. fresh lemon juice
182 several slices Lemon (garnish)
184 Combine all ingredients except ice. Serve over crushed ice
190 Yield: 3¼ C. From: The Pink Adobe Restaurant
194 1½ oz. Cranberry Juice
195 ½ oz. Fresh Lime Juice
199 Shake together all ingredients except lime slice. Serve in a 10 oz. highball glass. Squeeze lime slice on top. Salted rim is optional.
205 Yield: 6-8 Servings From: Michael Chiarello
207 1 small Papaya, seeded & chopped
208 1 Mango, pitted & chopped
209 2 C. peeled, cored & roughly chopped Pineapple
210 2 small, ripe Bananas, peeled & roughly chopped
218 Place all ingredients in a blender and blend until smooth. Pour & enjoy.
224 Yield: 1 serving From: Darryl Robinson Fine Living Network
226 1 oz. crème de cassis
227 6 oz. chardonnay (I use riesling or pino grigio)
228 1 oz. ginger-infused cognac, recipe follows
231 1 twist lemon, for garnish
233 Ginger-infused cognac:
235 1 oz. honey or agave nectar
236 1 2”-piece ginger, fresh, sliced
238 Combine the cognac, honey and sliced ginger in a small decanter and
239 allow to sit in a dark, cool space for at least 2 days. Strain.
241 Combine the crème de cassis, wine, ginger-infused cognac, honey, and
242 ice in a cocktail shaker. Shake and strain the mixture into a wine
243 glass. Garnish with a lemon twist and serve.
249 Yield: 4 servings From: Janet Johnston Savory Spice
251 4 # star anise, whole
252 1 T. pink peppercorns, plus more for garnish
257 1 2”-strip lemon zest
261 1 L. club sode, chilled
262 4 # star anise, whole
266 Heat a stainless steel pan over medium-high heat. Add the spices and
267 stir to toast for 2 min. Remove the spices and add to a clean spice
268 grinder. Coarsely grind and reserve.
270 Add the water and sugar to a medium-sized saucepan and bring to a
271 simmer. Stir to dissolve the sugar. Add the spices and the thyme and
272 lemon zest. Cover, reduce the heat, and let simmer 5 min. After 5
273 min. remove from heat and carefully strain the hot syrup through a
274 fine sieve to remove the coarse spices. Chill before using.
276 To serve, fill 4 cocktail glasses with ice. Add ¼ C. spiced simple
277 syrup to each glass. Top with club soda and a star anise pod and
278 stir. Garnish with thyme sprigs and peppercorns and serve.
285 3 C. Pineapple-orange juice
292 Put everything in a crock pot and cook on low for several hours. Serve hot.
297 From: Peter Fontaine 10/30/2000 class
299 1 gal. fresh apple cider
300 1 # orange, sliced thinly
302 1 # 2” piece of fresh ginger, thinly sliced
304 5 # whole black peppercorns
306 Combine all ingredients in a crock-pot. Bring to a simmer and keep warm. Do not let it boil or reduce too far.
308 Note: Also good simmered with crystallized ginger.
309 Also great when 1-2 T. Calvados (apple brandy) is added to a mug of cider!
313 Alpine Hot Spiced Wine
315 Yield: 6-8 Servings From: O magazine Nov. 2002
317 750 mL full-bodied Red Wine
320 4 T. Cardamom Seeds (I omit)
321 2 T. black peppercorns
326 Combine everything in a crockpot and simmer 15 min. Pour into mugs and garnish with a cinnamon stick.
332 Yield: 10 Servings From: adapted from Eating Well Nov/Dec. 2009
336 1 2” Piece Fresh Ginger, peeled and sliced
337 3 Pears, chopped into bite-sized pieces, divided
339 1 Lemon, halved and sliced
340 6 Whole Allspice Berries, put in a spice ball
341 1 C. Fresh Cranberries
344 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.
346 Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often, for 15 min.
348 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.
354 Yield: 1½ qt. From: Ina Garten, 2004
356 1 C. freshly squeezed lemon juice (5-6 Lemons)
357 ½-¾ C. Superfine Sugar, to taste
361 6 Maraschino Cherries
363 Place the lemon juice, sugar, ice, water and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glasses. Serve.
367 Fresh Fruit Spritzers
369 Yield: 4 Servings From: Bobby Flay 2003
375 1 C. Pink Grapefruit Juice
380 In a large pitcher combine all of the ingredients and mix with a wooden spoon. Fill tall glasses with ice and fill with Spritzers.
386 Yield: 10-20 servings
388 64 oz. cranberry juice cocktail
390 1 Large can pineapple juice
393 Mix together. Garnish each glass with a maraschino cherry.
399 Yield: 1½ Quarts From: Barefoot Contessa 2004
401 1 C. freshly squeezed lemon juice (5-6 lemons)
402 ½-¾ C. Superfine Sugar, to taste
406 6 Maraschino Cherries
408 Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.
412 Windy Road Ginger-Lemonade
414 Yield: 6 Servings From: FoodNetwork2006
416 12 oz. (1 can) Frozen Lemonade Concentrate
418 24 oz. (2 Bottles) Jamaican-style Ginger Beer
420 several chunks candied ginger, for garnish
422 To a large pitcher, add lemonade concentrate and water, stir to combine. Top with ginger beer. Pour over ice and garnish with candied ginger.
430 1 medium Banana, quartered
432 ½ C. Vanilla or Plain Nonfat or Lowfat Yogurt
433 ½ C. fresh or frozen Strawberries or Raspberries
435 Combine everything in a blender and process until smooth. Serve immediately
437 Note: Also great with 2 scoops protein powder!
441 Citrus Cream Smoothie
443 Yield: 6 (8-oz.) Servings From: adapted from Giada De Laurentiis
447 3 C. Plain Greek Yogurt
449 2 Medium Bananas, cut into 1” pieces
450 1 T. grated orange zest
454 In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 min. Cool for 20 min.
456 Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract and ice. Blend until the mixture is smooth. Pour into glasses and serve.
460 Inta Juice Strawberry Splash
464 10 oz. (1¼ C.) orange juice
465 ¼ C. Nonfat Frozen Vanilla Yogurt (I use nonfat vanilla yogurt)
466 ¼ C. (4 oz.) Unsweetened Whole Frozen Strawberries
467 ½ Fresh Ripe Banana (I use frozen slices)
468 ⅓ C. (2 oz.) Crushed Ice (I omit)
470 Blend ice and orange juice. Add fruit, then yogurt.
474 Triple Berry Banana Yogurt Smoothie
476 Yield: 2 Servings From: Dave Leiberman
478 8 oz. frozen Mixed Berries
479 2 small Bananas, peeled, cut into 2” pieces, and frozen
484 Add all ingredients to blender and puree until smooth. Pour into glasses and serve immediately.
490 Yield: 1-2 Servings From: Barefoot Contessa Parties! Copyright 2001
492 ½ ripe Mango, peeled and seeded (or frozen)
493 ½ ripe Papaya, peeled and seeded
495 ¼ C. freshly squeezed orange juice
501 In a blender, combine everything and blend until smooth.
505 Cheesecake Factory Avocado Eggrolls
507 Yield: 1-2 people as an appetizer From: Top Secret Restaurant Recipes
511 2 T. chopped Sun-dried Tomatoes (in oil)
512 1 T. minced Red Onion
513 ½ t. chopped fresh Cilantro
517 vegetable oil for frying
521 ⅔ C. chopped fresh Cilantro
522 2 cloves Garlic, quartered
523 2 # Green Onions, chopped
528 1 t. Balsamic Vinegar
534 Eggrolls: Peel avocado, remove pit, and dice into bite size pieces. In a small bowl, gently combine the avocado with the tomatoes, red onion, cilantro & salt. Be careful not to smash the avocado. Prepare the eggrolls by spooning ⅓ of the filling into each wrapper. With the wrapper positioned so that one corner is pointed toward you, place the filling about 1” from the bottom corner and 1” from each side. Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over the filling and “glue” the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.
536 Dipping Sauce: Prepare the sauce by combining the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice. Combine the vinegars, honey, tamarind, and saffron in a small microwavable bowl. Heat the mixture for about 1 min. in a microwave, then stir until the tamarind pulp dissolves completely. Pour the tamarind mixture into the food processor or blender with the cashew mixture and mix with short bursts until well combined (about 20 sec.). Pour the blended sauce into a small bowl. Add the oil and stir by hand. Cover and refrigerate for at least 30 min. before serving.
538 Heat oil to 350F in a deep pan over medium heat. You want the oil to be deep enough to cover the eggrolls. Fry the eggrolls for 3-4 min. or until golden brown. Drain on paper towels. Cut diagonally and serve with sauce.
541 Bacon Wrapped Bread Sticks
543 Yield: 2 Dozen From: Paula Deen
545 1 C. grated Parmesan cheese
547 24 # 4.5” long sesame breadsticks (1 pkg.)
549 Preheat oven to 350F. Cut the bacon slices in half so they’re approximately 5” long. Wrap each breadstick with a slice of bacon, starting at one end and ending at the other. Place wrapped breadsticks on a cookie sheet lined with parchment paper, and bake for 15 min. or until bacon is browned. Remove from oven and immediately roll bread sticks in cheese. Let cool and serve at room temperature.
553 Red Curry Chicken Wontons with Plum Sauce
555 Yield: 4 Dozen From: Dan Smith & Steve McDonagh
561 1 small bunch Cilantro leaves, chopped
562 4 dozen Square Wonton Wrappers
565 several Chopped Chives, for garnish
566 1 bowl Golden Plum Sauce
568 Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
570 Lay out 10 wonton wrappers in a row. Put 1 heaping tablespoon of the chicken mixture into the center of each square. Working quickly, dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Curl the 2 points in towards each other, moisten one point and press them together to form a bishop’s hat. Repeat with the remaining wontons and freeze. The recipe may be made up to this point 1 week in advance.
572 Pour 3” vegetable oil into a large heavy saucepan and place over medium heat until a bread cube dropped into the oil browns within 30 sec. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 min. Remove and let the excess oil drain. Garnish with chopped chives and serve with Golden plum sauce on the side.
576 Ginger-Shrimp Pot Stickers
578 Yield: 12 Servings (2 pot stickers each)
581 ¾ C. green cabbage, shredded
582 ⅓ C. green onions, chopped
583 ¼ C. carrots, shredded
584 2 T. cilantro, chopped
585 1 T. low-sodium soy sauce
586 2 t. ginger, minced and peeled
589 ½ lb. small shrimp, cooked and peeled
593 1 T. canola oil, divided
599 2 T. low-sodium soy sauce
600 1½ T. seasoned rice vinegar
601 1½ T. chili paste with garlic (sambal oelek)
605 1 garnish flat-leaf parsley
607 Pot stickers: Combine first 10 ingredients (up to wonton wrappers) in a food processor; pulse 4 times or until coarsely chopped. Working with 6 wrappers at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 T. shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 points to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large rimmed baking sheet sprinkled with cornstarch.
609 Heat 1½ t. canola oil in a large non-stick skillet over medium-high heat. Add 12 pot stickers to pan; cook for 2 min. or until bottoms are golden brown. Slowly add ½ C. water to pan; cover and cook 4 min. Uncover and cook 3 min. or until liquid evaporates. Repeat procedure with remaining 1½ t. canola oil, 12 pot stickers, and ½ C. water.
612 Combine all ingredients in a small bowl, stirring with a whisk.
615 Pot stickers can be made ahead and frozen on the baking sheet. Once frozen, place in freezer-proof ziplock bag and store in freezer up to 3 months.
619 Gorgonzola, Fig & Pecan Cheese Terrine
621 Yield: 20 Servings From: Dan Smith & Steve McDonagh
623 ½ C. Dried Mission Figs, quartered, plus ½ C. for garnish
625 1 Sprig Fresh Thyme, plus 1 bunch for garnish
626 1 lb. cream cheese, at room temperature
627 1½ sticks Butter, at room temperature
628 8 oz. Crumbled Gorgonzola
631 ½ C. Toasted Pecan Pieces, plus ½ C. for garnish
632 2 T. Flat Leaf Parsley, chopped
633 Mesclun & Frisee Greens, for garnishing
635 Put the ½ C. quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 min. Drain the figs, discard the thyme and wine. Set the figs aside to cool.
637 Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 min. Add the gorgonzola, brandy, and salt and beat 1 min. more. Take care not to over beat or it won’t set properly.
639 Spray a 1 qt. loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans, and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
641 To remove the terrine from the pan, turn upside down on a flat surface and pull one end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining ½ C. figs, pecans, and thyme. Serve with crackers.
647 Yield: 25-30 pieces From: Dan Smith & Steve McDonagh
650 4 large Spanish Onions, sliced
653 1 T. Ground Sage plus fresh sage leaves, for garnish
654 8 # Sage Leaves, thinly sliced
657 2 # Puff Pastry Sheets
659 Preheat oven to 350F.
661 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.
663 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.
669 ½ lb. Sharp Cheddar, shredded
670 ½ small Red Onion, chopped finely
671 4 oz. chopped Pimentos & Juice
672 4 Green Onions, chopped
678 Mix all together. Add enough mayo to be spreadable. Store in the refrigerator.
682 Peppered Cheese Spread
684 Yield: 8-10 appetizer Servings From: Southern Living, June 2001
686 14½ oz. (1 can) Whole Tomatoes, well drained and chopped
687 8 oz. Soft cream cheese
688 2 C. shredded Sharp Cheddar Cheese
689 ½ C. Butter, softened
690 1 small Onion, finely chopped
691 2 cloves Garlic, pressed
693 ⅛¼ t. freshly ground black pepper
694 Coarsely cracked Black, Green & Pink Peppercorns
696 Stir together first 8 ingredients; shape into a log. Roll in coarsely cracked peppercorns. Cover and chill 8 hours. Serve with crackers.
700 Onion Dip from Scratch
702 From: adapted from FoodNetwork 2008
707 1½ C. Greek Yogurt (original used sour cream)
710 ¼ t. ground black pepper (original used white pepper)
713 In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 min. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
717 Baked Goat Cheese with Caramelized Onion, Garlic & Mission Figs
719 Yield: 10 Servings From: FoodNetwork 2003
722 7 dried Mission Figs (½C.), sliced
725 1 large Spanish Onion, thinly sliced
726 5 cloves Garlic, crushed
729 1 dash black pepper, freshly ground
730 1 # Baguette, sliced, for dipping
732 Preheat oven to 350F.
734 Crumble the goat cheese into an oven safe dish and set aside.
736 In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
738 Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 min., or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the plumping liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 min., until the edges begin to bubble.
740 Remove and serve immediately with sliced baguettes.
744 Fruit and Walnut Conserve
747 1 large Granny Smith Apple, peeled, cored and cut in ½” chunks
748 1 large Bartlett, Anjou or Bosc Pear, peeled, cored and cut in ½” chunks
749 1 small thin-skinned Orange, seeded and finely chopped
750 1½ C. + 2 T. firmly packed Dark brown sugar
757 Preheat oven to 350F. Toast walnuts about 10 min. Coarsely chop.
759 In a heavy saucepan on medium-high combine the remaining ingredients. Bring to a boil and boil, stirring frequently, until apples and pears are tender and liquid thickens to a syrup, around 20 min. Stir in walnuts. Let cool.
761 Note: Serve with ¾ lb. Stilton cheese and thinly sliced multi grain bread.
765 Pecorino Romano with Apples & Fig Jam
767 Yield: 4-6 servings From: adapted from Giada De Laurentis FoodNetwork 2006
769 9 dried Figs, halved (original said 6)
770 ½ C. Simple Syrup, recipe follows
772 ¼ C. chopped toasted Pecans (original recipe said hazelnuts)
774 olive oil for drizzling
775 ½ C. grated Pecorino Romano
776 1 large Apple (Granny Smith or Braeburn), thinly sliced into 24 slices
777 ¼ lb. chunk Pecorino Romano, for shaving 24 pieces
779 Preheat oven to 375F.
781 Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 min. Place the fig mixture and the pecans in a food processor and blend, pulsing a few times, until pureed. Set aside.
783 Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 t. grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 min.
785 Top each slice with 2 t. of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
790 Yield: ½ C. From: adapted from Giada De Laurentis FoodNetwork 2006
795 In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 min, until the sugar is dissolved. Take pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
799 Rissoles Filled with Shaved Beef and Horseradish Cream
801 Yield: 4 Dozen From: Williams-Sonoma American Christmas
804 1½ lb. Top Round of Beef, London Broil cut
805 1 dash Coarse salt and freshly ground pepper
808 ¼ C. grated Horseradish Root or 2 T. prepared horseradish
810 ½ C. finely chopped fresh Flat-Leaf Parsley
813 1 lb. Filo Dough, about 20 sheets, thawed in the refrigerator 24-36 hours
814 1 C. olive oil, for brushing
815 ~1 C. Plain Dried Bread Crumbs
817 Filling: Preheat oven to 400F. Rinse beef and pat dry. Rub with 1 t. salt and ½ t. pepper. Let stand at room temperature for about 30 min. Place a cast iron frying pan over medium-high heat until very hot. Add olive oil, and as soon as it starts to smoke, add the beef. Sear the first side, without moving the beef, until a crust forms, 4-5 min. Flip and sear the other side the same way. Transfer the pan to the oven and roast until medium-rare (instant read thermometer reads 135F), about 15 min. Transfer the beef to a deep plate to collect the juices and cover loosely with aluminum foil.
819 While the beef is resting, make the sauce. In a small frying pan over medium heat, melt the butter until foaming. Add the horseradish and sauté, stirring constantly, until fragrant and softened, about 3 min. Stir in the accumulated beef juices and reduce until almost dry. Add the cream and cook until it starts to bubble, then reduce the heat to low and simmer until thick enough to coat the back of a spoon, 10-15 min. Stir in the parsley and remove from the heat. When cool, cover both the beef and the sauce tightly and refrigerate for at least 4 hours or up to 24 hours.
821 When ready to make the rissoles, “shave” the cold beef into paper thin slices against the grain. In a bowl, toss the shaved beef and just enough sauce to moisten. You should have about 3 C. filling. Place 1 sheet of filo down and brush with oil (keep unused filo covered with a damp towel). Cut in quarters. Sprinkle each rectangle with 1 T. bread crumbs. With narrow end facing you, place 1 T. filling 1” from the nearest edge. Fold the end over the filling, fold in the sides, and then roll up into a cylinder about 2” long. Repeat until all filling is used, arranging the rissoles, not touching, in a single layer on parchment paper with parchment paper on top. Cover with plastic wrap and refrigerate for 1-2 hours. When ready to bake, preheat oven to 375F. Place wire rack on baking sheet. Place rissoles, not toughing, on rack. Brush lightly with oil. Bake 10-15 min. or until evenly golden brown. Let cool 5 min., and then serve.
824 Pastry Cheese Triangles
829 2 C. Extra Sharp Cheese, shredded
830 8 oz. cream cheese, softened
833 ¼ lb. unsalted butter
835 Defrost Filo. Preheat oven to 400F.
837 Beat cheddar, cream cheese, eggs and onion. Stack 2 sheets of filo on a flat surface. Brush top sheet with butter. Cut dough lengthwise into 6-2.5” wide strips. Cut strips in half to make 12-2.5” strips. Put 1 t. filling on each strip in corner and fold like a flag. When done, brush lightly with butter. Cover. Chill or freeze until ready to bake. Bake on ungreased sheet 15-20 min.
843 Yield: 3 dozen from: Drue Decker
845 1 lb. Medium mushrooms (3 dozen)
847 ¼ C. finely chopped green pepper
848 ¼ C. finely chopped onion
849 1½ C. soft bread crumbs
856 Preheat oven to 350F. Wipe off and trim mushrooms. Remove stems; finely chop enough stems to measure ⅓ C.
858 Melt 3 T. butter in skillet. Cook and stir chopped mushroom stems, green pepper and onion for about 5 min. Remove from heat; stir in remaining ingredients except mushroom caps and 1 T. butter.
860 Melt in a shallow baking dish (big enough to fit all the mushrooms) the 1 T. butter. Fill mushroom caps with stuffing mixture; place mushrooms filled side up in baking dish. Bake 15 min. Set oven to broil. Broil about 3-4” from heat for 2 min.
864 Polenta-Mushroom Canape
866 Yield: 4 dozen from: adapted from Paula Deen
869 1⅓ C. Quick-cooking Grits
870 ½C grated Parmesan, plus 1 C.
873 8 oz. fresh Mushrooms, chopped and sautéed in butter
874 5.6 oz. French-Fried Onion Rings
876 Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 min., or until grits are thickened, stirring occasionally. Stir in ½ C. cheese. Remove from heat. Spoon grits into a greased 10 by 15” baking pan. Cover, and chill at least 2 hours, or until firm. Unmold grits onto a large cutting board.
878 Preheat oven to 400F.
880 Cut out 48 (1½”) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place polenta rounds on pan. Bake for 15 min. Turn polenta, and bake 15 min. more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate polenta rounds until you are ready to top with the mushroom mixture.).
882 In a bowl, stir together mayonnaise, 1 C. Parmesan, mushrooms, and onion rings. Top each polenta round evenly with mushroom mixture. Broil 5 min., or until lightly browned and heated through.
886 Cheesy Shrimp Topping:
889 ½ C. Grated Italian Cheese Blend
890 1 t. chopped Parsley Leaves
891 ½ lb. Cooked, Peeled, & Deveined Shrimp, chopped
892 ½ C. Grated Cheddar Cheese
894 Combine all ingredients except cheddar together. Top each grits round evenly with shrimp mixture. Top with grated cheddar. Broil 5 min., or until lightly browned and heated through.
897 Mushrooms, Goat Cheese, Tomatoes & Basil
899 Yield: 8 Servings from: www.outdoorcooker.com
901 1 lb. Medium mushrooms (cremini or button)
903 1 C. Goat Cheese, sliced into ¼” disks
904 1 C. fresh Tomatoes, seeded and chopped
905 ½ C. fresh Basil leaves, chopped
906 1 dash Salt & Pepper to taste
907 1 drizzle Balsamic Vinegar reduction or excellent quality Balsamic Vinegar
909 Preheat grill or broiler to medium heat. Clean mushrooms with a dry paper towel or brush. Brush top and bottom with oil and season with salt and pepper.
911 Place mushrooms top (skin) side down on grill and close lid. Cook mushrooms 3-5 min. and turn over onto other side to cook another 3-5 min. or until tender to touch.
913 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.
917 Holiday Brie En Croute
919 Yield: 12 Servings from: Pepperidge Farms
921 ½ Pkg. (17.3 oz.) Frozen Puff Pastry Sheets (1 sheet)
924 ½ C. Apricot Preserves or seedless Raspberry Jam
925 ⅓ C. Dried Cranberries, softened in ½C boiling water 1 min., then drain
926 ¼ C. Toasted Sliced Almonds
927 1 lb. Brie Cheese (1 Round)
928 many # Water Crackers or Baguette slices
930 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.
936 Yield: 12 Servings from: Giada De Laurentis
938 36 slices Baguette Bread, ½” thick
940 8 oz. soft fresh Goat Cheese
942 2 t. finely chopped fresh Italian Parsley Leaves
943 2 t. finely chopped fresh Thyme Leaves
944 2 t. finely grated Lemon Peel
945 Salt & coarsely ground Pepper
946 2 T. thinly sliced Chives
948 Preheat oven to 375F. Arrange bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 min.
950 Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with chives and more pepper. Arrange on a platter and serve.
952 Do-ahead tip: The crostini and cheese mixture can be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over crostini.
958 Yield: 7 Servings From: Michael Chiarello
960 ¼ C. extra-virgin olive oil
961 1 # Onion, finely minced
962 3 Cloves Garlic, finely minced
966 1 dash Freshly Ground black pepper
967 4 C. Chicken or Vegetable Broth, heated
968 2 C. Chopped Fresh Spinach (or 10 oz. Frozen, thawed & squeezed)
970 1½ C. grated Parmigianno-Reggiano
971 1 C. small Mozzarella Cubes
972 2 C. all-purpose flour
973 2 # eggs, lightly beaten
974 2 C. Seasoned Bread Crumbs
975 several T. vegetable oil, for frying
977 In a large, deep saucepan over medium-high heat, add the olive oil. Add the onions and sauté for about 1 min. Add the garlic and stir. After another 5 min., add the rice, wine, and a pinch of salt. Stir and allow to cook down for about 5-10 min. Add 16 oz. broth. Allow to absorb for about 10 min., stirring. Then add 16 oz. more broth and allow that to absorb for another 10 min. Season with pepper, to taste. Add spinach to mixture and stir in butter. Add 1 C. Parmigiano. When all the ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet with rims to cool. Once cool, cover with a layer of plastic wrap to avoid a skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.
979 When completely cooled, cover rice and spinach with remaining ½ C. Parmigiano. With hands, roll into 1½” balls. With fingers, make a small hole in the center and insert 1 small cube of mozzarella, and cover with more rice.
981 Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then whisked egg, then with bread crumbs. Repreat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
983 In a large, heavy pan, heat vegetable oil to 350F. Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on a paper towel lined cookie sheet to dry. Serve hot.
986 Spinach and Feta Filo Tart
988 Yield: 6 as a light entree or 10 as an appetizer
991 1 C. unsalted butter. Clarified
993 1½ # baby spinach, very dry
995 1 bunch green onions, finely chopped, including a small amount of green
996 ⅓ C. chopped fresh Italian flat leafed parsley
997 2 T. fresh dill, chopped
999 freshly ground pepper
1000 ½ # feta cheese, crumbled
1003 In a large skillet, heat 2 T. oil, add green onions over low heat and cook. Add spinach and cook until spinach wilts. This will take just a few minutes. Remove from heat and place in a colander to cool and drain.
1005 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).
1007 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.
1009 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.
1011 Bake in oven for 10 min. LOWER heat to 350F and continue to bake another 15-20 min. or until crisp and golden brown.
1015 Tomato Mozzarella Tart
1017 Yield: 8 serves From: Inn at Cedar Falls Hocking Hills, OH
1020 ½ of 1 sheet frozen puff pastry, thawed
1021 8 oz. mozzarella cheese, grated
1023 ½ C. freshly grated Parmesan cheese (about 1½ oz.)
1025 1 T. chopped fresh thyme or 1 t. dried, crumbled
1027 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.)
1029 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.
1033 Bruschetta with Sweet Peppers and Gorgonzola
1035 Yield: 18 slices From: Barefoot Contessa, 2006
1038 1 # Red Bell Pepper, seeded and sliced into thin strips
1039 1 # Yellow Bell Pepper, seeded and sliced into thin strips
1041 1 T. Capsers, drained
1042 2 T. Julienned fresh Basil Leaves
1046 3 oz. Creamy Gorgonzola or other blue cheese, at room temperature
1048 Preheat oven to 375F.
1050 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.
1052 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.
1054 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.
1065 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!
1071 Yield: 4 Servings (2 rolls each)
1075 2 t. grated Lime Zest
1076 ⅔ C. finely chopped red pepper
1077 ½ C. cream cheese, softened
1078 ⅓ C. thinly sliced Green Onions
1079 ⅓ C. chopped Cilantro
1080 1 t. Chile Sauce, such as sriracha
1081 8 # 8.5” Rice paper Wrappers
1082 2 C. Alfalfa Sprouts
1083 1½ C. thinly sliced Fresh Mango
1085 Combine avocado, lime juice, and lime zest in a small bowl. Stir in bell pepper, cream cheese, green onions, cilantro and chile sauce; set aside.
1087 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.
1091 Vietnamese Noodle Rolls
1093 Yield: 5 Servings (2 rolls each) From: Sunset Aug. 2009
1095 3½ oz. Thin Dried Rice Noodles (rice vermicelli)
1096 ¼ # English Cucumber, unpeeled
1097 ½ large Carrot, peeled
1098 10 # (8.5” diameter) Rice-paper wrappers
1099 5 leaves Red Lettuce, torn in half crosswise
1100 ½ # Granny Smith Apple, peeled, cored and very thinly sliced lengthwise
1101 30 leaves Mint (about ¼ C.)
1102 40 leaves Cilantro (about ¾ C.)
1103 About ½ C. Canned French-Fried Onions
1104 1 batch Sweet and Spicy Sesame Sauce (recipe follows)
1106 Put noodles in a large bowl and cover with just-boiling water. Let noodles sit until tender, 5 to 8 min.
1108 Meanwhile, cut cucumber and carrot into 4” lengths and then into matchsticks, using a mandoline, to yield ½ C. matchsticks of each (or cut cucumber into matchsticks with a knife and coarsely shred carrots).
1110 Drain noodles and rinse with cold water. Spread noodles out on a baking sheet lined with a kitchen towel. Pat dry. Divide noodles into 2 long “logs”, then cut with scissors to total 10 equal portions.
1112 Set out all ingredients except sesame sauce near a work surface. Pour very hot tap water into a large shallow bowl such as a pie plate. Submerge 1 rice-paper wrapper until moistened and softened slightly but not completely pliable (it will continue to soften as you work with it). Lay wrapper on work surface and put ½ lettuce leaf in center. Mound one portion of noodles on lettuce followed by about 1/10 of the cucumber, carrot, and apple slices; 3 mint leaves; 4 cilantro leaves; and a sprinkling of onions. Arrange ingredients into a rectangle about 4”es long. Fold paper over short ends of filling, then roll up tightly from a long side. Repeat to make remaining rolls. Serve with sesame sauce.
1114 Note: Rolls keep for several days if a damp paper towel is placed over them then covered with plastic wrap.
1117 6 T. Hoisin Sauce 2 T. Toasted Sesame Seeds
1118 1 t. Red Chile Flakes 2 T. Asian (toasted) Sesame Oil
1119 2 T. Soy Sauce 1 C. Hot Water
1120 Whisk all together. Can make up to 1 week ahead and chill.
1123 Fresh Shrimp Spring Rolls
1125 Yield: 8 Servings (2 rolls each) From: Fine Cooking April/May 2001
1128 8 oz. Wild Mushrooms (Chanterelle, Shitake), cut into thin strips
1129 Salt & freshly ground Pepper, to taste 2 oz. Vermicelli Noodles
1130 1 Large Carrot, shredded 1 t. Sugar
1131 ¼ lb. Shrimp, deveined, boiled, peeled & chopped
1132 ¼ lb. fresh Bean Sprouts (1 heaping cup)
1133 25 Rice Paper Rounds, 8½” in diameter (some will tear so you need extra)
1134 8 Large Leaves Boston Lettuce, ribs removed & discarded, leaves halved Lengthwise
1135 ¾ C. fresh Mint and Cilantro Leaves
1136 16 Chives, trimmed and cut into 3” pieces
1138 In a skillet, heat the oil on medium high. Add the mushrooms and sauté until golden brown and tender, about 5 min. Season with salt & pepper. Let cool.
1140 In a saucepan, boil a few cups of water. Fill a bowl with about 2 C. of warm water. Boil the vermicelli noodles for 1 min., drain them, and put them in the warm water until they’ve softened, about 15 min. Drain them and set aside. Mix the carrots with the sugar and let stand for 10 min.
1142 Divide the noodles, mushrooms, carrots, shrimp and bean sprouts into 16 equal portions. Lay a kitchen towel on your work surface. Fill a pie plate or bowl with warm water and immerse one sheet of rice paper in it for a few seconds, just until it’s soft and flexible. Put the rice paper on the towel and let it rest until it’s more pliable, about 30 seconds. Put half a lettuce leaf on the bottomtwo-thirds of the rice paper, leaving a 2” border on the bottom edge. Put one portion of noodles on the bottom of the lettuce leaf, top with a portion of mushrooms, carrots, shrimp, and bean sprouts. Put a few mint and cilantro leaves on top.
1144 Fold the bottom 2” border of the rice paper over the filling. Fold over again to enclose the lettuce leaf. Fold in the right and left edges. Place 2 chives on the fold at the top of the filling, and continue rolling up the paper. Transfer the spring roll, seam side down, to a platter and cover with a damp paper towel. Repeat with the remaining sheets of rice paper and filling ingredients.
1146 To serve, slice the rolls in half at a sharp angle and serve with a sauce.
1147 ORANGE-THAI CHILI DIPPING SAUCE Emeril Lagasse
1148 ¾ C. Thai Sweet Chili Sauce 1 T. Siriachi Sauce
1149 ⅓ C. orange juice 1 t. Sugar
1150 ½ t. Minced Fresh Ginger 2 T. Rice Wine Vinegar
1152 Whisk together by hand or in a food processor.
1155 Black Bean Quesadilla
1157 Yield: 4 Servings From: Food Network 2003
1159 4 C. shredded White Cheddar
1160 4 # 10” Flour Tortillas
1161 1 batch Black Bean Filling, see below
1163 1 coating vegetable oil for grilling
1165 Spread 1 C. cheese on ½ of a tortilla. Then spread on top 1 C. of the Black Bean Filling. Then place ¼ C. Feta cheese. Fold over the tortilla. Repeat with remaining tortillas. Grill on an oiled flat grill or pan, on medium high heat, for 4-6 min. or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
1170 Yield: 4 Servings From: Food Network 2003
1172 4 C. cooked Black Turtle Beans, drained
1173 2 C. Brown Rice, cooked
1174 1 C. Corn Kernels, cooked
1175 ½ C. Sun-dried Tomatoes, rehydrated in water
1177 2 T. Granulated Garlic
1178 1 t. Hot Pepper Sauce
1181 In a large bowl, mix all ingredients.
1185 Mixed Nuts with Rosemary
1187 Yield: 10 Servings From: Georgia Downard, FoodNetwork
1189 3 T. unsalted butter
1190 1 T. dried crumbled Rosemary
1192 ½ t. Cayenne, or to taste
1193 3 C. Mixed Nuts (Pecans and Cashews)
1195 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.
1201 Yield: 2¼ C. From: Dan Smith & Steve McDonough
1212 2 t. Smoky Paprika (substitute 1 t. chipotle in adobo sauce if you can’t find smoky paprika)
1214 1 large Bell pepper, hollowed out for presentation.
1216 Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed. Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve.
1218 Serve with assorted veggies
1227 1 C. cheddar cheese, grated
1232 1 C. Farmhouse Chutney* (apple, peach, pear, cranberry mixture)
1233 ½ bunch green onions finely chopped including tops
1235 Blend cheeses, curry powder, garlic powder, salt and sherry thoroughly. Shape into a flat top round and place on a serving plate. Before serving, cover with chutney and onions. Serve with crackers.
1237 *from the Gifted Gourmet
1243 Yield: 8 servings From: Delicious Living Magazine, 2003, 1st place
1245 15 oz. canned White Beans, drained and rinsed (cannelini or chick peas)
1246 1 T. minced Garlic, or to taste
1247 ¼ C. extra-virgin olive oil
1252 1 T. Red Wine Vinegar
1253 1 t. Dijon-Style Mustard
1254 ½ large Red Onion, finely chopped
1255 ½ large Zucchini, shredded or julienned
1256 2 oz. Feta Cheese, crumbled
1258 2 oz. sliced Black Olives
1260 In a blender or food processor, place beans, garlic, olive oil, lemon juice, dill, oregano, salt, vinegar, and mustard. Puree until somewhat smooth mixture (it will still have some texture). Spread bean mixture on the bottom of a serving dish (I use a glass pie plate).
1262 On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchini, feta, tomato, and olives. Chill. Serve with chips.
1272 3 3” cinnamon sticks
1275 3 lb. Bartlett pears, peeled and halved
1277 In a heavy stainless steel or enamel saucepan, combine sugar, vinegar, ¼ C. water and spices. Bring to a boil, stirring. Boil 5 minutes. Turn heat down to a simmer and add pears, covered with wax paper for 10-15 minutes or until tender.
1279 Sterilize Mason jars and lids. Spoon pears into sterilized jars, pouring syrup over them to within ½” of top of each jar. Process jars in boiling water, covered by at least 2” of water over tops for 10 minutes.
1285 Yield: 16 servings From: Nigella Lawson FoodNetwork 2008
1287 56 oz. (4 cans) Peach Halves in syrup
1288 2 T. Rice Vinegar or White Wine Vinegar
1289 4 short sticks Cinnamon
1290 3” piece Ginger, peeled and sliced thinly into rounds
1291 1 t. crushed Dried Chili Flakes
1292 1 t. kosher salt or ½ t. Table Salt
1293 ½ t. Whole black peppercorns
1296 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.
1298 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.
1302 Jalapeño Pepper Jelly
1304 Yield: 10 half-pint jars
1306 16-20 oz. (1 can) apricot halves
1307 16-20 oz. (1 can) apricot nectar
1309 ¼ C. fresh lemon juice
1311 1 box Sure-jell (regular)
1313 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.
1315 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.
1317 Pour into sterilized jars, wipe rims, and seal. Hot water bath for 5 minutes after water comes to a boil with jars in water.
1319 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!!!
1321 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)!
1324 From: Dave Hamilton’s Family’s cookbook
1330 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).
1332 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.).
1334 Pour into hot, sterilized jars and seal (I use ½ pint Kerr jars with ball mason lids).
1340 From: The Joy of Cooking
1342 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:
1347 8 Cloves without heads
1349 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.
1355 Yield: 4-6 servings From: Tammy Torres FoodNetwork 2003
1357 4 C. all-purpose flour
1363 Mix flour, baking powder, and salt together in a large bowl. Slowly add in the water, a little at a time, using a fork to blend until the mixture forms into dough. Knead the dough until all the lumps are gone, about 5 min. Cover with plastic wrap and let the dough rest about 1 hour.
1365 Meanwhile, melt the lard in a Dutch oven over high heat. When the oil just begins to smoke, drop a piece of dough into the oil. If it quickly rises to the top, the oil is hot enough to begin frying.
1367 Take a piece of dough and roll it into a golf ball-sized ball. Stretch the dough into a disk-like shape as you would a pizza dough. Poke a hole in the center. Carefully place the dough into the oil and let it brown on one side about 1½ min. and then turn it over and brown the other side for 1½ min. Remove the fry bread from the oil and let it drain on a paper towel until cool.
1369 Use to make fry bread tacos or top with chili, honey or powdered sugar.
1373 Almost-No-Knead Baguette
1375 Yield: 1-4 Baguettes From: King Arthur Flour
1378 8 C. all-purpose flour
1379 1 T. table salt or 1½ T. kosher salt
1382 Find a large (6-Qt.) bowl or bucket, for dough storage in the fridge.
1383 Lightly grease the bowl or bucket.
1385 Place the water directly in the bowl. Add the dry ingredients to the
1386 water, and stir to combine. Mix until there are no dry spots; the
1387 texture of the dough should be fairly soft.
1389 Knead the dough gently for a few minutes, by hand; it’ll be very
1390 sticky. Or knead for 1 to 2 min. in a stand mixer. Cover the
1391 container, and let the dough rest at room temperature for 2 hours.
1393 Refrigerate overnight, or for up to 7 days.
1395 To bake bread: Scoop out a scant 1 pound of dough (about ¼ of the
1396 batch, about 14½ oz.). Place on a greased work surface.
1398 Shape the dough into a rough, slightly flattened oval, cover with
1399 greased plastic wrap, and let rest for 15 min. Fold the dough in half
1400 lengthwise, and seal the edges with the heel of your hand. Flatten
1401 slightly, and fold lengthwise and seal again.
1403 With the seam side down, cup your fingers and gently roll the dough
1404 into a 15” log. Place the log seam-side down onto a lightly greased
1405 or parchment-lined baking sheet, or into the well of a baguette pan.
1406 Cover and allow to rise till it’s very puffy, about 1½ hours. Towards
1407 the end of the rising time, preheat your oven to 450F.
1409 Slash the baguette three or four times on the diagonal. Spritz the
1410 baguette heavily with warm water, and bake until a very deep golden
1411 brown, 25 to 30 min. Remove from the oven and cool on a rack.
1415 Rosemary Whole Wheat Bread
1417 Yield: 1½ pound loaf
1419 1 C. plus 2 T. water
1425 2⅔ C. whole wheat bread flour
1426 ¾ C. white bread flour
1427 2½ t. active dry yeast
1429 Add all ingredients in the order suggested by your bread machine manual and process on the basic level according to the manufacturer’s directions.
1435 Yield: 9x13”pan (12 large or 24 small slices)
1445 6 T. extra-virgin olive oil
1446 1-2 t. kosher or sea salt
1447 also—fresh rosemary leaves or caramelized onions are GREAT!
1449 Prepare dough. All ingredients must be at room temperature. Liquid ingredients should be approximately 80F. Add ingredients in the order specified in your bread machine owner’s manual.
1451 Select manual/dough.
1453 At the end of the program, punch down dough. Let dough rest 5 min. Lightly oil a 9x13” baking pan.
1455 Lightly dust ball of dough with flour. With fingertips and heel of your hand, stretch dough evenly in pan. Cover and let rise 45 min. to 1 hour, or until doubled in bulk.
1457 Preheat oven to 425F.
1459 Dimple surface of dough with your fingertips, leaving indentations. Drizzle olive oil over surface, making sure that some oil pools in the holes. Sprinkle with desired amount of salt.
1461 Place baking pan in bottom third of oven. Place 4 ice cubes on bottom of oven to create steam. Close door at once, and bake 20 to 25 min., or until golden brown.
1463 Remove immediately from the pan and let cool on a wire rack. Serve warm.
1472 ½ C. Quick-cooking or Old-fashioned Oats
1473 3 T. Packed brown sugar
1474 2 T. Dry Milk (optional)
1476 ¾ t. Ground Cinnamon
1478 ¼ t. Ground Allspice
1479 1½ t. Bread Machine Yeast
1485 ⅔ C. Quick-cooking or Old-fashioned Oats
1486 ¼ C. Packed brown sugar
1487 2 T. Dry Milk (optional)
1489 1 t. Ground Cinnamon
1491 ¼ t. Ground Allspice
1492 2 t. Bread Machine Yeast
1494 Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Delay* cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on wire rack.
1496 *If not using delay cycle, use the Basic/White cycle and softened butter.
1498 Note: Makes great French Toast.
1502 Potato Rosemary Bread
1508 ⅔ C. mashed potato mix, dry
1509 1½ T. dried rosemary leaves, crumbled
1512 2 t. bread machine yeast
1518 ½ C. mashed potato mix, dry
1519 1½ T. dried rosemary leaves, crumbled
1522 1½ t. bread machine yeast
1524 Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Delay* cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on wire rack.
1526 *If not using delay cycle, use the Basic/White cycle and softened butter.
1530 Salt-Crusted Currant Rye Bread
1532 Yield: 3 Loaves From: The Inn at Little Washington Cookbook
1540 2 C. Warm Water (95F)
1541 1 C. Coarsely chopped Pecans
1542 1 C. Dried Black Currants
1543 Nonstick cooking spray
1546 In the 5-qt. bowl of an electric mixer fitted with a dough hook, combine the yeast, sugar, salt, 1½ T. caraway seeds, the rye flour, and bread flour. Mix until thoroughly combined.
1548 With the mixer running, slowly add the water and mix until the dough forms a ball and leaves the sides of the bowl. This will take about 2 min. Add the pecans and currants and mix for 2 min. more.
1550 Turn the dough out onto a floured board. Wipe out the mixing bowl and spray with nonstick cooking spray. Return the dough to the bowl, turn over so all dough has a coating of spray, cover with a damp towel, and place in a warm (about 85F) spot for 1 hour, or until the dough has doubled in size.
1552 Preheat oven to 350F. Punch the dough down to release the trapped gases. Form it into 3 loaves approximately 12” long and 2” wide. Brush with cold water and sprinkle generously with kosher salt and remaining 3½ T. caraway seeds. Place the loaves on a lightly greased baking sheet and let sit in a warm place for about 20 min.
1554 Bake for 30 min., turning the pan every 10 min. or so to ensure even browning. Cool on a wire rack.
1558 Jalapeño Cheddar Corn Bread
1560 Yield: 12 Large Pieces From: Barefoot Contessa2006
1562 3 C. all-purpose flour
1563 1 C. Yellow Corn Meal (or Blue)
1568 4 Large Eggs, lightly beaten
1569 ½ lb. unsalted butter, melted, plus extra to grease the pan
1570 8 oz. Aged extra-sharp Cheddar, grated, divided
1571 ⅓ C. Chopped Green Onion, plus extra for garnish
1572 3 T. Seeded & Minced Fresh Jalapeño Peppers
1574 Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 C. of the grated Cheddar, the scallions, and jalapeños, and allow the mixture to sit at room temperature for 20 min.
1576 Meanwhile, preheat the oven to 350F. Grease a 9x13” baking pan.
1578 Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped onion. Bake for 30-35 min., or until toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
1582 Sour Cream Corn Bread
1586 ¾ C. Yellow Corn Meal
1587 1 C. all-purpose flour, unsifted
1597 Preheat oven to 425F. Grease an 8x8” baking dish or iron skillet.
1599 Sift dry ingredients. Add remaining ingredients; mix only until blended. Pour into prepared pan and bake in oven for 20 min.
1603 Nana’s Skillet Corn Bread
1605 Yield: 9” round Cornbread From: Food & Wine, April 2001
1607 1¼ C. Coarse Stone-Ground Yellow Cornmeal
1608 ¾ C. all-purpose flour
1610 2 t. baking powder (1 in Estes Park, CO)
1613 2 Large Eggs, lightly beaten
1615 ⅔ C. Buttermilk (works fine to use 2.5T. buttermilk powder+ ⅔ C. water)
1616 1 T. unsalted butter, melted
1617 2 T. rendered Bacon Fat
1619 Preheat oven to 425F. Heat a 9” cast-iron skillet in the oven for 5 min.
1621 Meanwhile, in a medium bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda and salt. Stir in the lightly beaten eggs, milk and buttermilk until blended, then stir in the melted butter.
1623 Pour the bacon fat into the hot skillet and swirl it around until the skillet is evenly greased. Pour the batter into the skillet and bake for 20 min., or until the corn bread is golden brown and a toothpick inserted in the center comes out clean. Let cool in the skillet for 5 min., and then turn out onto a cutting board. Cut the corn bread into wedges and serve warm.
1625 Note: The corn bread can be baked earlier in the day and reheated in a 350F oven.
1631 Yield: 8-10 Biscuits From: Islanders Cookbook
1637 Preheat oven to 350F. Grease muffin tin.
1639 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.
1641 Put a heaping T. batter into each muffin cup. Let rise 20 min. then bake for 15 min.
1649 ½ C. dried sour cherries
1650 2 C. all-purpose flour
1653 ½ t. ground cardamom
1656 1 T. unsalted butter, melted
1658 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.
1660 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.
1664 Apricot Sour Cream Scones
1670 ¼ C. Packed brown sugar
1671 2 t. baking powder 1 t.
1672 ½ t. baking soda ¼ t.
1674 5 T. unsalted butter, chilled & cut into ½” pieces
1677 ½ C. Dried Apricots, chopped
1678 1 Large Egg, beaten to blend
1679 additional brown sugar
1681 Preheat oven to 400F.
1683 In a large bowl, add first 5 ingredients. Mix. Add butter, rub in with fingertips until mixture resembles coarse meal. Make a well in center. Add sour cream and vanilla. Using a fork, stir sour cream mixture into dry ingredients until dough forms. Turn onto lightly floured board. Sprinkle apricots over dough. Knead dough until apricots are blended, about 10 min. Flatten dough into 8” round. Cut into 8 wedges.
1685 Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 min. Serve warm or at room temperature.
1689 Cream Scones with Currants
1691 Yield: 8 scones From: Television Food Network, copyright 2001
1693 1¾ C. Unbleached all-purpose flour
1697 6 T. unsalted butter, cut into ½” cubes and refrigerated
1698 2 t. finely grated orange zest
1701 4-5 T. heavy cream or Half-and-Half
1703 Preheat oven to 425F. Line a baking sheet with parchment paper.
1705 In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
1707 In a small bowl, beat the egg and 4 T. or the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry, add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6” round about 1” thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12-15 min. Serve warm.
1709 Note: For a richer, darker crust: Brush the tops of the scones with heavy cream and sprinkle with sugar before baking.
1713 Orange Glazed Blueberry Scones
1715 Yield: 6-12 scones From: Television Food Network, copyright 2001
1717 2 C. Unbleached Flour, plus more for rolling berries
1721 ¼ C. unsalted butter, chilled and cut in chunks
1722 ¾ C. Buttermilk or Cream
1724 1 pt. fresh Blueberries
1726 Preheat oven to 400F. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
1728 In another bowl, mix buttermilk and egg together, and then add flour mixture. Mix just to incorporate, do not overwork the dough.
1730 Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet. Bake for 15-20 min. or until brown. Cool before applying orange glaze.
1733 2 T. unsalted butter
1734 2 C. Powdered Sugar, sifted
1735 1-2 Oranges, juiced and zested
1737 Combine butter, sugar, zest and ½ the juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Add more juice if it gets too thick. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
1741 Mom’s Date Nut Brown Bread
1755 Pour boiling water over dates. Add butter. Cool. Beat eggs, one at a time. Add sugar and date mixture. Add other ingredients. Pour into greased and floured loaf pan.
1757 Pre-heat oven to 275. Bake 1½ hours, or until loaf is brown on top and pulls away from the sides of the pan.
1765 ⅔ C. Crisco shortening 10 T.
1766 2 ⅔ C. sugar 2 C. + 1½T
1769 ⅔ C. water ⅔ C. + 3 T.
1771 2 t. baking soda 1½ t.
1773 ½ t. baking powder ¼ t.
1774 1 t. ground cinnamon
1779 In a large bowl, cream sugar and shortening until fluffy. Stir in eggs, one at a time. Then add pumpkin and water. Blend in dry ingredients. Stir in raisins and nuts. Pour into 2 greased 9x5” loaf pans or 1 9x13” casserole dish.
1781 Pre-heat oven to 350. Bake for 70 minutes or until crust springs back when touched gently.
1786 Yield: 1 loaf From: Forum Cookbook
1788 3 large bananas, mashed
1796 pecans, chopped (optional)
1798 Mash bananas well and mix with beaten egg. Add sugar and mix thoroughly. Melt butter and add to banana mixture. Sift together dry ingredients. Add to banana mixture. Pour into greased 9x5” loaf pan.
1800 Pre-heat oven to 350. Bake for 1 hour or until crust springs back when touched gently.
1806 Yield: 2 8.5x4.5” loaves From: adapted from Penzey’s Spices
1808 3 C. all-purpose flour
1810 1 t. baking soda (Estes Park (7500’): ½ t.)
1812 1¼ C. vegetable oil (Estes Park: 1 C.)
1813 3 Large Eggs (Estes Park: 4)
1814 1 t. vanilla extract
1815 2 C. Sugar (Estes Park: 1½ C.)
1816 20 oz. (2 pkgs.) Frozen Strawberries in Syrup, thawed and drained well (Estes Park: 16 oz.)
1817 1 C. chopped Pecans (I omit)
1818 4 T. Water (Estes Park only)
1820 Preheat oven to 325F. (350F if using light metal pans). Grease and flour two 5 C. loaf pans (we prefer glass) and set aside.
1822 Sift together the flour, cinnamon, baking soda and salt and set aside.
1824 In a large bowl, beat together the oil, eggs, vanilla and sugar (and water if at high altitude) until well blended. Gradually add the dry ingredients, stirring just until all the ingredients are moistened. Stir in the strawberries and nuts. Spoon the batter into the loaf pans and bake for 1 hour and 10 min. Cool in the pans for 10 min. before removing from the pans to cool on a wire rack.
1830 Yield: 1 9x5 loaf From: Ocean Spray
1832 In Estes Park, CO (7500 ft.)
1833 1 C. Fresh or frozen Cranberries, coarsely chopped
1835 1 T. grated Orange Peel
1836 2 C. all-purpose flour
1838 1½ t. baking powder ¾t.
1840 ½ t. baking soda ¼t.
1842 ¾ C. orange juice ¾ C. + 2T.
1843 1 Large Egg, well beaten 2 Large Eggs
1845 Preheat oven to 350F. Generously grease and lightly flour a 9x5x3” loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 min. or until wooden pick inserted in center comes out clean. Cool on rack 15 min. Remove from pan, cool completely. Wrap and store overnight.
1849 Christmas Fruit & Nut Bread
1851 Yield: 1 9x5 loaf From: Mountain High Yoghurt
1854 2 C. all-purpose flour
1863 ½ C. Dried Sweetened Cranberries
1864 1 C. Dried, Sweetened Papaya, diced
1865 ¼ C. Pecans, chopped
1866 ¼ C. Almonds, chopped
1868 Preheat oven to 350F. Grease bottom of a 9x5” loaf pan or a long thin pan. Line bottom of pan with parchment paper. Grease and flour pan.
1870 In a medium bowl, combine flour, baking powder, soda and salt. Stir to combine and set aside.
1872 Place oil, sugar, vanilla, and eggs in the bowl of an electric mixer. Beat for about 1 min. on medium speed. Add yoghurt and mix until well combined. Reduce speed to low and add one-half of the flour mixture, allowing it to become incorporated into the batter. Add remaining flour and mix until just incorporated, scraping down the sides of the bowl. Fold in the fruit and nuts. Transfer to prepared pan and bake for 55-60 min. or until a toothpick inserted in the center comes out clean. Let cool 10 min. then remove from pan.
1878 Yield: 2 9x5” loaves from: Rose Marie Dresser
1882 2 C. granulated sugar
1883 2 C. peeled, grated Zucchini
1884 1 T. vanilla extract
1885 3 C. all-purpose flour
1886 1 T. ground Cinnamon
1892 Preheat oven to 325F. Grease 2-9x5” bread pans (or 3-8x4”) Beat eggs, oil, sugar, zucchini and vanilla together. Mix dry ingredients together and add to other ingredients. Pour into prepared pans and bake for 1 hour.
1898 2 pkg. Active Dry Yeast
1899 ½ C. Warm Water (105-115F)
1900 ½ C. lukewarm Milk (scalded then cooled)
1904 ½ C. Butter, softened
1905 4.5-5 C. all-purpose flour
1907 Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, butter and 2½ C. flour. Beat until smooth. Mix enough remaining flour in to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic (5 min.). Place into greased bowl; turn greased side up. Note: At this point dough can be refrigerated 3-4 days. Cover. Let rise in warm place until double, about 1½ hours. Punch down dough.
1911 ¾ C. granulated sugar
1912 1 t. ground Cinnamon
1913 ½ C. finely chopped Nuts (pecans or almonds)
1915 Preheat oven to 375F. Grease well a 10” tube pan with removable bottom. Shape dough into 1½” balls. Dip into melted butter, then filling. Place in a single layer of balls in tube pan so they just touch. Top with another layer of balls. Let rise until double. Bake for 35-40 min. Invert pan onto serving platter when slightly cooled.
1917 Note: Must have tube pan with removable bottom. Can use frozen dinner roll dough.
1921 Gram Carlson’s Icebox Rolls
1923 Yield: 2 8” cake pans or 24-32 dinner rolls
1925 1½ pkgs. activedry yeast*
1930 ½ C. butter, plus enough to spead over rolls before baking
1931 5 C. all-purpose flour
1935 2 cake-pans whole pecans
1938 ½ C. light brown sugar
1939 2 T. light Karo syrup
1941 Dissolve yeast in ¼ C. lukewarm water (important that it is not too hot or too cool) and 1 t. sugar. Pour milk over butter, sugar, and salt. Cool. Add yeast and eggs. Beat in 3 C. of the flour real well. Knead in the rest of the flour. Put in refrigerator, covered, overnight or more.
1944 Cut dough into 4 pieces. Roll one piece at a time to ⅛” thick round and spread with softened butter. Cut like a pie into 12-16 wedges. Roll from wide edge to the point. Place on greased baking sheet with the point tucked under.
1947 Place pecans with the rounded side facing the pan bottom. Mix sugar, butter, syrup together and pour on top of pecans in each cake pan. Divide total dough recipe in half. Roll each half into a rectangle. Spread with softened butter. Cut 12 strips (the long way down) and roll each strip up. Place rolls, cut side up, on top of butter/sugar mixture. Let rise 4 hours.
1949 For BOTH dinner and pecan rolls:
1950 Pre-heat oven to 350. Bake 12-15 minutes or until browned on top.
1952 Note: Binner sprinkles cinnamon/sugar on the rectangle before cutting into strips. Her butter/sugar mixture for each pan is: 2 t. cream; 2 T. butter, melted; and ½ C. brown sugar.
1954 We had these at Gram’s during our Thanksgiving holidays... one of our favorites!
1956 *If using Rapid Rise or Instant-no need to dissolve first.
1959 Joanne Chang’s Sticky Buns
1961 Yield: 9 Servings From: adapted from FoodNetwork 2006
1964 2½ C. Bread Flour 2½ C. all-purpose flour
1965 4 t. Rapid Rise Yeast ⅓ C. + 2 T. Sugar
1966 1 T. Salt ½ C. Ice Water
1967 5 Eggs 11 oz. Butter, softened
1969 In a large bowl of a standard mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 min. Add the softened butter and knead for another 20 min. until the dough slaps on the side of the bowl. Place in a greased container and cover well. Proof in refrigerator for at least 6 hours.
1972 ½ lb. Butter 15 oz. brown sugar
1973 5 oz. Honey ½ C. Cream
1976 In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream & water. Set aside.
1979 2 C. brown sugar 1 t. Ground Cinnamon
1980 1 C. Pecans, toasted and chopped
1982 On a floured work surface, roll out the brioche dough into a rectangle that is approximately ¼” thick. Combine the filling ingredients and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice into buns about 1” thick. Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. Cover and allow to rise for 2-3 hours in a warm place.
1984 Preheat oven to 350F. Place buns in the oven and bake until golden brown, about 45 min. Let cool for 10 min. and then invert onto a serving platter.
1990 Yield: 4 servings From: The Manse B&B Cape May, NJ
1991 Anita & Kersten Dierk 3/20/1997
1993 1 stick salted Butter
1997 2 T. fresh Yeast (I use 2 pkg. Dry)
1998 4+ C. unbleached Flour
2002 1 stick Butter, softened
2004 Scald milk. Add 1 stick butter, 1 t. salt and ½ C. sugar. Remove from heat, stir and let sit until cool enough to add 2 beaten eggs and yeast—BEWARE—if liquid is too hot yeast will die, so make sure liquid is just warm! Stir.
2006 Pour mixture into a large glass or pottery (the best) bowl. Add 2-3 C. flour and beat with a wooden spoon. Add more flour until at least 4 C. have been added. You may need more—dough should be very wet. Mix again and cover and refrigerate for at least 2-3 hours or up to 2 days. (I cool the dough overnight and make the buns in the morning.)
2008 Preheat oven to 350F. Grease 2 pans.
2010 Flour board or counter generously. Divide cooled dough in half. Roll or press, after kneading slightly—into oblong shape. Sprinkle with dots of butter, cinnamon and sugar. Start rolling away from you, starting with a long side. Pinch edge to seal. Slice 2” pieces and place cut side down on prepared pan. Cover and let rise in a warm place. Bake until golden (about 20 min.). When slightly cooled, ice with a mixture of powdered sugar and cream.
2014 Cinnamon Crumb Cupcakes
2016 Yield: 24 Cupcakes From: Penzeys catelog
2018 1 C. Butter (2 sticks), room temperature
2020 1 t. vanilla extract
2022 2 C. all-purpose flour
2023 2 t. baking powder (1 t. in E.P.)
2026 1 C. all-purpose flour
2027 ½ C. brown sugar, firmly packed
2028 1 t. Cinnamon (they use China)
2029 ½ C. (1 stick) cold butter, cut in T. sized pieces
2031 Preheat oven to 325F. You will need 2 muffin tin pans that hold 12 muffins each. Lightly spray with cooking spray.
2033 In a large mixing bowl, beat together the butter and sugar. Add the vanilla and the eggs, one at a time, beating well after each addition. Combine the flour and baking powder together in a bowl and add to the rest of the ingredients. Mix on low speed until well blended-the batter will be very thick. Divide the batter evenly among the 24 cups. This will fill them about halfway.
2035 For the topping, mix together the flour, brown sugar, and cinnamon in a bowl. Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbles-you can use your hands for this, rubbing it between your fingertips. Don’t make it too fine, you want to have some body to the streusel. Put about 1 T. of the topping over each cake using up all the topping: you will not see much of the batter.
2037 Bake for about 18 min., switching shelves after the first 10 min. They are done when a toothpick inserted into the middle comes out clean. Do not overbake; start checking them at about 16 min. Cool 5 min. in the pans then remove to a cooling rack.
2041 Aunt Mannie’s 6 Week Muffins
2043 Yield: 4-5 Dozen muffins
2045 1-15 oz. box Raisin Bran
2054 More raisins or nuts may be added
2056 Mix bran, sugar, flour, soda and salt in large bowl. Heat enough of the buttermilk to melt butter. When melted, pour in the rest of the buttermilk. Beat eggs slightly with a fork and add to buttermilk when cool. Stir---don’t beat. Add to dry mixture and stir again.
2058 Preheat oven to 425F. Bake in greased muffin tins 12-15 min.
2060 Note: Batter can be stored in the refrigerator for up to 6 weeks.
2070 1 C. flour, then sifted
2073 Beat eggs well. Add other ingredients. Beat briskly with wire whisk until mixed (90 sec.). Pour into 6 well-greased & floured custard cups (⅔ full). Put cups on cookie sheet.
2075 Pre-heat oven to 400. Bake, without peeking, for 50 minutes or until golden brown. Remove from oven and poke each with a sharp knife to let steam escape.
2077 Serve with butter and homemade jam. Heaven for breakfast!
2079 Note: Don’t overbeat! Don’t open oven door to peek!
2083 Honey Almond Granola
2085 Yield: 18-20 C. From: Fine Cooking magazine Winter 2006
2087 8 C. Old-Fashioned Rolled Oats (not quick-cooking)
2089 4 C. Whole Almonds, coarsely chopped
2092 2 T. vanilla extract
2094 2 C. Nonfat Dry Milk Powder
2096 2 C. Raisins (optional)
2098 Position racks in the upper and lower thirds of the oven and heat oven to 325F. Spray 2 rimmed baking sheets with vegetable oil spray.
2100 In a large bowl, mix the oats, oat bran, and almonds. In a smaller bowl, whisk the oil, honey, vanilla, almond extract, dry milk powder, and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
2102 Divide the mixture between the 2 oiled pans and spread in an even layer. Bake for 20 min., stir, and switch positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 10-20 min; don’t overcook. Let cool completely in the pans. The oats will feel soft but will crisp as they cool. When completely cool, stir in the raisins, if using.
2104 Note: Store in an airtight jar and use within 3 weeks.
2108 Chocolate Macadamia Nut Biscotti
2110 Yield: 3 dozen slices From: adapted from Pillsbury Holiday Baking
2113 ½ C. Butter, softened
2114 3 # eggs, at room temperature
2115 2 t. vanilla extract
2116 2⅔ C. all-purpose flour
2117 ¼ C. Unsweetened Dutch Process Baking Chocolate
2119 ¾ C. Dry-Roasted macadamia nuts
2120 2 oz. Vanilla-flavored Candy Coating or White Chocolate
2122 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.
2124 Divide dough in half; shape each into 10” log. Place logs 5” apart on cookie sheet; flatten each until 3” wide.
2126 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.
2128 Return to oven and bake for 10 minutes. Cool completely, about 10 min.
2130 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.
2134 White Chocolate-Cranberry Biscotti
2136 Yield: 2½ Dozen From: Best of Country Cookies
2138 ½ C. Butter (no substitutes), softened
2141 1 t. vanilla extract
2142 3 C. all-purpose flour
2144 ¾ C. Dried Cranberries
2145 ¾ C. White Chocolate Chips
2147 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.
2153 Yield: 4 Servings From: Sheila Lukins “All Around the World Cookbook”
2157 1 C. Irish Oatmeal, such as McCann’s
2158 1 garnish dark brown sugar, for serving
2159 1 garnish heavy cream or milk, for serving
2161 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.
2167 Yield: 4 Servings From: Alton Brown 2003
2170 1 C. Dried Cranberries
2175 In a small slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8-9 hours.
2177 Stir and remove to serving bowls.
2183 Yield: 30 3” pancakes.
2192 Heat milk and butter together in a saucepan. Remove from heat. When slightly cooled, beat in eggs, flour, baking powder and salt with a wire whisk.
2194 Pre-heat skillet or griddle. Spray with Pam (non-stick spray). Pour small amounts of batter onto pan. Bake until smooth.
2196 Spread with butter and sprinkle with granulated sugar. Roll up and eat.
2202 Yield: 36 Pancakes total
2205 6½ C. all-purpose flour 1½ t. baking soda
2206 3 t. baking powder 1 T. kosher salt
2207 2 T. Sugar Dry Buttermilk Powder (enough to make 6 C.)
2209 Combine all the ingredients in a large bowl and whisk until thoroughly combined. Use the mix within 3 months, or freeze.
2212 2 T. Butter, melted 1 Large Egg, separated
2213 ⅞ C. Pancake Mix 1 C. Water
2217 Measure water into a 2 C. bowl. Add egg white to water. Add egg yolk to melted butter and whisk. Add egg yolk mixture to water mixture and whisk well.
2219 Put pancake mix in a medium bowl. Add liquid ingredients and whisk just until combined.
2221 Heat a skillet or griddle to 350F. Skillet is hot enough if a sprinkle of water dances across the surface.
2223 Lightly butter the griddle if you want crisp edges, use oil if not. Wipe off thoroughly (no grease should be visible). Gently ladle pancake batter onto the griddle and sprinkle on fruit, if desired. When bubbles begin to set around the edges and the griddle side of the cake is golden, gently flip the pancakes. Continue to cook 2-3 min. or until the pancake is set.
2225 Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm oven for 20-30 min.
2231 Yield: 16 Pancakes From: Giada De Laurentiis 2010
2233 ½ C. (4 ounces) Mascarpone Cheese, at room temperature
2236 2 t. Pure Almond Extract
2237 1 t. Pure vanilla extract
2238 2 C. Buttermilk Pancake Mix (recommend: Krusteaz)
2239 4 oz. Almond Paste, cut into ¼” pieces
2240 2 T. unsalted butter, at room temperature
2241 Serving suggestion: maple syrup and fresh raspberries
2242 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.
2243 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.
2251 2 C. flour, then sifted
2259 1 t. vanilla extract
2261 Sift together dry ingredients. To the dry ingredients, add wet ingredients. Mix well and beat out all lumps.
2263 Pre-heat waffle iron. Spray with Pam (non-stick spray).
2265 Note: Excellent and easy! This is one of Teddy Zamora’s favorites, with maple syrup!
2271 Yield: 4 Servings From: adapted from FoodNetwork 2008
2273 ½ C. Whole Wheat Flour
2274 ¾ C. all-purpose flour
2276 ⅛ C. firmly packed Light brown sugar
2279 1 t. Ground Cinnamon
2284 2 T. unsalted butter, melted
2287 Preheat a waffle iron to medium high.
2289 Whisk the flour with the oats, wheat germ, baking powder, cinnamon, ginger and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter and apple sauce.
2291 Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to overwork the batter, it’s fine if there are a few lumps.
2293 Pour ⅓ to ½ cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter.
2297 Upside-Down Apple French Toast with Cranberries & Pecans
2299 Yield: 6 Servings From: Tyler Florence 2008
2304 1 t. vanilla extract
2305 ¼ t. Ground Cinnamon
2306 ½ Loaf Challah Bread, cut into 1” thick slices
2307 ½ Stick unsalted butter, cut into small cubes
2308 1 C. Light brown sugar, plus more for sprinkling, divided
2309 4 Granny Smith Apples
2312 ½ C. Dried Cranberries
2314 Preheat oven to 350F.
2316 In a pie pan, crack the eggs and add milk, vanilla & cinnamon. Whisk until well combined then lay bread slices in mixture to coat and absorb it all, turning occasionally.
2318 Set a 10” seasoned cast iron skillet over medium heat. Add the butter and 1 C. sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 min. While the sugar is melting, peel apples, core and cut into halves. Remove the pan from the heat and gently whisk in the cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked layers of challah over the top so it is completely covered. Sprinkle the top with some brown sugar and place in the preheated oven. Bake in the middle of the oven for 40-45 min. until the top is golden and puffy.
2320 When done, allow to cool for 10 min. then invert onto a large plate.
2324 Pecan Praline Baked French Toast Casserole
2326 Yield: 6-8 Servings From: Paula Deen
2328 1 Loaf Challah Bread or French Bread (13-16 oz.)
2332 2 T. granulated sugar
2333 1 t. vanilla extract
2334 ¼ t. ground Cinnamon
2337 1 # Praline Topping, recipe follows
2338 1 drizzle Maple Syrup
2341 ½ lb. (2 Sticks) unsalted butter
2342 1 C. packed light brown sugar
2344 2 T. Light corn syrup
2345 ½ t. ground Cinnamon
2348 Slice bread into 20 slices, 1” each. Arrange slices in a generously buttered 9x13” flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
2350 The next day, preheat oven to 350F. Spread the praline topping over the bread and bake for 40 min., until puffed and lightly golden. Serve with warmed maple syrup.
2353 Combine all ingredients in a medium bowl and blend well. Makes enough for above recipe.
2362 ¼ C. milk (2% or whole)
2364 1 drizzle vanilla extract
2365 1 dash cinnamon, ground
2367 1 drizzle maple syrup
2369 Heat large skillet on medium heat with butter.
2371 Beat eggs with milk until frothy (figure 3 eggs and ¼C milk for 4 slices). Add a touch of vanilla extract and cinnamon and beat again. Dip bread slices into egg mixture, coating both sides. Put soaked bread in skillet, as many as will fit in one layer. Cook, turning only once when bottom side is golden brown.
2373 Serve with warm maple syrup.
2375 Alternative: Add chopped pecans to the batter
2376 Sift powdered sugar over toast once it is on the plate.
2378 Note: Our family would sometimes have this for Sunday dinner in the evening, with bacon.
2383 Peach Sauce for French Toast/Pancakes
2385 Yield: 4 servings From: Southern Living Feb. 1998
2388 32 oz. can sliced peaches in heavy syrup, reserve half the juice
2389 10 oz. Apricot Preserves
2392 Melt butter in large saucepan. Add peaches and cook over low heat 2-3 min., stirring occasionally, or until thoroughly heated. Stir in preserves and liqueur; cook, stirring often, until hot and bubbly. Pour over French toast or pancakes and sprinkle with powdered sugar.
2398 Yield: 5 Quarts from: Alton Brown, FoodNetwork
2400 4 lb. Chicken carcasses, including necks and backs
2401 1 Large Onion, quartered
2402 4 Carrots, peeled and cut in half
2403 4 Ribs Celery, cut in half
2404 1 Leek, white part only, cut in half lengthwise
2405 10 Sprigs fresh Thyme
2406 10 Sprigs fresh Parsley with stems
2409 2 cloves Garlic, whole, peeled
2410 2 gal. Cold Water (filtered)
2412 Place chicken, vegetables, and herbs and spices in 12 qt. stockpot. Set opened steamer basket directly on ingredients in pot and pour water over. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium-low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 min. for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
2414 Strain stock through a fine mesh strainer into another large stockpot or heatproof container, discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40F. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in a container with lid in the refrigerator for 2 to 3 days or in the freezer for up to 3 months. Prior to use, bring to a boil for 2 min.
2418 Tuscan Vegetable Soup
2420 Yield: 6 servings (1½ C. each) from: FoodNetwork 2008
2422 15 oz. (1 can) Low-Sodium Canellini Beans, drained and rinsed
2424 ½ # Large Onion, diced (about 1 C.)
2425 2 # Carrots, diced (about ½ C.)
2426 2 stalks Celery, diced (about ½ C.)
2427 1 small Zucchini, diced (about 1½ C.)
2428 1 Clove Garlic, minced
2429 1 T. chopped fresh Thyme Leaves (or 1 t. dried)
2430 2 t. chopped fresh Sage Leaves (or ½ t. dried)
2432 ¼ t. Ground black pepper
2433 32 oz. Low-Sodium Chicken Broth or Vegetable Broth
2434 14½ oz. (1 can) No-Salt Added Diced Tomatoes
2435 2 C. chopped Baby Spinach Leaves
2436 ⅓ C. freshly grated Parmesan, optional
2438 In a small bowl mash half the beans with a masher or the back of a spoon, and set aside.
2440 Heat the oil in a large soup pot over medium-high heat. Add the onions, carrots, celery, zucchini, garlic, thyme, sage salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 min.
2442 Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 min. more. Serve topped with Parmesan, if desired.
2446 Tuscan Bean and Farro Soup
2448 Yield: 8 servings From: The Italian Slow Cooker
2451 4 oz. pancetta, diced (I use bacon)
2452 1 medium onion, chopped
2453 2 medium celery ribs, chopped
2454 2 medium carrots, chopped
2455 2 cloves garlic, finely chopped
2456 4 leaves sage, chopped, or 2 t. dried
2458 6 C. Cannellini or Great Northern beans, cooked, or 3 16 oz. cans with liquid
2459 1 C. tomatos, peeled, seeded, and chopped fresh or canned
2465 In a large skillet, heat the oil over medium heat. Add the pancetta
2466 and cook for 5 min., or until lightly browned. Add the onion, celery,
2467 and carrots and cook, stirring often, until softened. Stir in the
2468 garlic, sage, and marjoram.
2470 Scrape the vegetables into the slow cooker. Add the beans, tomatoes,
2471 and a pinch of salt and pepper. Cover and cook on low for 6 hours, or
2472 until the vegetables are tender.
2474 With a slotted spoon or a strainer, transfer the beans and vegetables
2475 to a bowl. Leave the cooker on.
2477 Let the bean mixture cook slightly. Place in a food processor and
2478 puree. The mixture should not be completely smooth. Scrape it back
2479 into the slow cooker. Taste for seasoning. Add the faro and cover.
2480 Cook for 1 to 2 hours more, or until the faro is tender. Serve hot
2481 with a drizzle of olive oil.
2485 Santa Fe Black Bean Soup
2487 Yield: 4-6 servings from: Grant Corner Inn Santa Fe, NM
2491 ½ lb. black beans, soaked overnight in cold water to cover and drained
2492 3 # white onions, chopped
2493 4 cloves garlic, minced
2494 ¼ C. cilantro, chopped
2495 ½ C. red bell pepper, minced
2497 1 T. distilled white vinegar
2498 1 # anaheim chile, roasted and chopped
2499 1 small jalapeño pepper, chopped (optional)
2500 6 oz. (1 can) tomato paste
2505 1 garnish sour cream
2508 Add the salt to the water, bring to a boil, add the beans, and reduce
2509 the heat to let the beans simmer until they are soft, about 1½ hours.
2511 In a large frying pan, sauté the onion, garlic, cilantro, and bell
2512 pepper in the olive oil until the onions are slightly brown. Add the
2513 vinegar, chile, jalepeno, tomato paste and chicken broth. Stir over
2516 Drain the cooked beans, reserving 2 C. of the liquid. Add the
2517 reserved liquid and the beans to the onion mixture. Stir, continuing
2518 to simmer over low heat, for several minutes.
2520 Puree the mixture in small amounts in a blender. Pour the puree back
2521 into the pan to reheat, and simmer for 5 min. over low heat, stirring
2522 constantly. Season with salt and pepper.
2524 Serve hot, garnished with cilantro leaves, a dollop of sour cream, and
2529 Brazilian Black Bean Soup
2531 Yield: 6-8 servings from: Moosewood Cookbook
2533 2 C. dry black beans, soaked
2537 10 medium cloves garlic, crushed
2540 1 medium carrot, diced
2541 1 medium bell pepper, diced
2543 black pepper, to taste
2544 cayenne pepper, to taste
2545 2 medium tomatoes, diced (optional)
2546 optional toppings: sour cream, cilantro, salsa
2548 Place the soaked beans in a kettle or Dutch oven with 4 C. water. Bring to a boil, cover and simmer until tender (about 1¼ hours).
2550 Heat olive oil in a medium-sized skillet. Add onion, half the garlic, cumin, salt and carrot. Sauté over medium heat until the carrot is just tender. Add remaining garlic and the bell pepper. Sauté until everything is very tender (another 10-15 min.). Add the sautéed mixture to the beans, scraping in every last morsel.
2552 Stir in orange juice, black pepper, cayenne, and optional tomatoes. Puree all or some of the soup in a blender or food processor, and return to kettle. Simmer over very low heat 10-15 min. more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.
2558 Yield: 4 servings from: Rachael Ray FoodNetwork 2003
2560 2 T. extra-virgin olive oil
2561 1 large Onion, chopped
2562 3 ribs Celery with greens, chopped
2563 4 cloves Garlic, chopped
2564 1 # Jalapeño Pepper, seeded and chopped
2565 1 # fresh Bay Leaf or 1 large dried bay leaf
2566 1 # red pepper, seeded and chopped
2567 45 oz. (3 cans) Black Beans
2569 1½ t. ground Coriander
2570 1 dash Salt & Pepper
2573 15 oz. (1 can) Diced Tomatoes, diced tomatoes with peppers & onions, or stewed tomatoes
2575 1 garnish sour cream
2578 Heat a medium soup pot over medium high heat. Add 2 T. olive oil to the hot pot, then onions, celery, garlic, jalapeño, and bay leaf. Cook 3-4 min., then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt & pepper, and hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 min. over low heat. Add the lime juice. Remove and discard the bay leaf.
2580 Ladle up stoup and top with sour cream and scallions.
2584 Black Bean & Vegetable Chili
2586 Yield: 6-8 servings from: Gourmet Magazine, Jan. 1999
2588 2½ C. dry black beans (about 1 lb.)
2596 1 oz. Unsweetened Chocolate
2597 ½ t. Coriander Seeds
2599 1 T. minced fresh Oregano (or 1 t. dried, crumbled)
2604 1½ T. fresh lemon juice
2605 1 C. hulled Green Pumpkin Seeds (about 5 oz.)
2608 Cook beans in 4 qt. Heavy kettle with the water and simmer, partially covered, stirring occasionally, until tender, about 1 hour. Drain beans in a colander set over a large bowl and reserve cooking liquid. Separately chop onion, celery and bell pepper. Mince garlic and, wearing gloves, seed and mince jalapeños. Cut carrots into ¼” DICE AND FINELY CHOP CHOCOLATE. Crush coriander seeds. In a 4-6 qt. Heavy kettle cook onion in oil over moderate heat, stirring until softened. Add celery, garlic & carrots and cook, stirring, until carrots are softened, about 5 min. Stir in pepper and jalapeños and cook, stirring, until pepper is softened. Stir in beans, herbs, spices, salt, chocolate, lemon juice and 1½ C. reserved cooking liquid. Simmer chili, uncovered, stirring occasionally and add more cooking liquid as necessary, 30 min.
2610 While chili is cooking, in a dry, heavy skillet toast pumpkin seeds over moderate heat, stirring, until golden (seeds will puff and pop), about 2 min. Transfer seeds to a bowl. Immediately sprinkle seeds with soy sauce and toss to combine. Season chili with salt and pepper. Serve chili with pumpkin seeds, sour cream and Cheddar cheese.
2612 Note: Chili can be made 2 days ahead and cooled completely, uncovered, before being chilled, covered. Pumpkin seeds may be toasted 2 days ahead and cooled completely, uncovered, before being kept in an airtight container at room temperature.
2615 Chiarello Chocolate Chili Con Carne
2617 Yield: 10-12 servings from: Michael Chiarello
2619 3 lb. Beef Chuck, cut into ¾” pieces
2622 ½ t. Ground Cinnamon, plus 1 t.
2623 1 t. Ground Cumin, plus 2 t.
2624 2 T. Chili Powder, plus 2 t.
2625 1 coating Masa Harina (Mexican Corn Flour)
2626 ½ C. extra-virgin olive oil
2628 4 # Red Onions, peeled and minced
2629 6 Cloves Garlic, minced
2630 4 Jalapeño Peppers, sliced thin with seeds & stem removed
2633 2-3 (12 oz.) Bottles Beer
2634 12 oz. Diced Tomatoes in juices
2636 3 (12 oz.) Cans Black Beans
2637 2 oz. Bittersweet Chocolate, cut into large chunks
2639 Place chuck in a large bowl. Season liberally with pepper (about 20 grounds) and gray salt to taste. Season with ½ t. cinnamon, 1 t. cumin, 2 T. chili powder. Mix this well and coat the meat with the masa harina. The flour will thicken the sauce and give it a specific Mexican taste.
2641 Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will caramelize. Meanwhile add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to sauté vegetables. Add the onions and garlic and sauté 5 min. over medium heat until they start to caramelize and get soft. Add the jalapeños and allow to cook for 2 more min. until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 t. cumin, 1 t. cinnamon, oregano, and 2 heaping T. chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add reserved meat. Add chicken stock. Simmer for 1½ hours until meat is wonderfully tender. Strain juice from black beans, add to the pot and bring to a simmer. Then add chocolate. Stir until it melts.
2645 Pressure Cooker Carne
2647 Yield: 4 servings from: Alton Brown
2649 3 lb. Stew Meat (Pork, Beef, and/or lamb)
2652 12 oz. Beer, preferable a medium ale (Left Hand Sawtooth Ale)
2654 30 Tortilla Chips. Chili Powder
2656 2 Chipotle Peppers, chopped
2661 Place meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
2663 Heat a 6 qt. heavy bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 min. per batch. Once each batch is browned, place the meat in a clean, large bowl.
2665 Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer’s directions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 min. Remove from the heat and carefully release the steam. Serve immediately.
2669 Chicken Chili with Chipotle Crema
2671 Yield: 12 servings From: Emeril Lagasse, 2003
2673 3 lb. Boneless, Skinless Chicken Thighs, cubed and seasoned with Essence
2675 3 C. chopped Yellow Onions
2676 1 C. chopped Red Bell Peppers (3 peppers)
2677 2 T. minced Jalapeño Peppers (or hot sauce)
2682 1½ t. Cayenne Pepper
2684 56 oz. (2 can) chopped Tomatoes and their juices
2686 ¾ C. chopped fresh Cilantro Leaves
2687 3 C. grated Cheddar Cheese, for topping
2688 1 garnish chopped green onions
2690 Chipotle Crema (Yield: 2 C.):
2694 2 t. chopped Chipotle Peppers in Adobo Sauce, or less to taste
2697 Preheat oven to 400F. Season chicken with essence on all sides. In a large cast iron skillet, heat 1 T. oil over medium-high heat. Add the chicken and cook, stirring, until browned on all sides, about 5 min. Transfer to a plate.
2699 Add the remaining ½ T. oil to the pan and when hot, add the onions, bell peppers, and jalapeño. Cook, stirring, for 3 min. Add the garlic, cumin, bay leaf, salt, and cayenne, and cook, stirring, for 30 seconds. Add the corn and cook until starting to color and pop, about 3 min. Add the tomatoes and their juices and the stock, and bring to a boil. Cook, stirring until thickened, 7 to 10 min. Return the chicken to the pot and cook until cooked through, 3 to 5 min. Remove from the heat and discard the bay leaf. Stir in the cilantro and adjust the seasoning, to taste. Bake 15 min. Garnish with chopped green onions, cheese, and drizzle with crema. Serve hot.
2702 Mix half and half, cream and sour cream together and let sit at room temperature for 24 hours to develop. In a food processor or blender, mix everything. Keeps for 1 week.
2706 Irish Beef, Cabbage & Barley Soup
2711 1 (3½ lb.) Chuck Roast, trimmed of visible fat & cut into 1” chunks
2715 6 cloves garlic, chopped
2716 2 Parsnips, peeled and cut into ½” dice
2717 2 Turnips, peeled and cut into ½” dice
2718 ½ head small Green Cabbage, cit into 1” chunks (about 4 C.)
2719 1 (16 oz.) can Stewed Tomatoes with their juice
2720 ⅔ C. dried Split Peas
2721 ⅔ C. Medium Pearl Barley, rinsed and drained
2722 10 C. Beef Stock, preferably homemade
2725 In a 5½ qt. Dutch Oven, heat the oil until sizzling. Lightly season the chuck roast with salt & pepper. Place the meat in the Dutch oven and cook over medium-high heat until the meat is browned and seared on all sides. Remove from the pot and set aside.
2727 To the drippings in the pot, add the onions, garlic, parsnips, turnips, and cabbage. Cook the vegetables until they begin to lightly brown, about 15 min. Return the meat to the pan.
2729 Add the stewed tomatoes, split peas, barley, beef stock, and caraway seeds. Simmer over low heat, covered, for 2-3 hours. Be sure to check soup every now and then and stir to prevent sticking. Adjust seasonings with additional salt and pepper, if needed.
2733 Beef and Barley Soup
2738 1½ lb. Eye-of-Round Steak, cut into 1” pieces
2742 2 C. Carrot, sliced ½” thick
2743 2 C. Sliced Mushrooms (about 8 oz.)
2744 ½ C. chopped red pepper
2745 2 cloves garlic, minced
2746 6 C. Fat-Free, Less-Sodium Beef Broth
2747 ½ C. Uncooked Pearl Barley
2748 2 T. chopped Fresh Basil
2749 ¼ t. Crushed Red pepper
2751 14½ oz. Can Diced Tomatoes, undrained
2753 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.
2755 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.
2759 Tesuque Village Market Tortilla Soup
2761 Yield: 8 Servings From: adapted from Ellie Seelow
2764 3 Fresh Jalapeños (I skip)
2766 4 Medium sized Onions, quartered
2767 11 Fresh Anaheim Chiles
2770 6 C. Plum Tomatoes (whole or crushed)
2773 1 T. Granulated Garlic
2774 1.0 lb. Tortilla Chips
2775 1 dash Salt & freshly ground pepper
2776 1 garnish Cotija Cheese (or Feta)
2777 1 garnish Cilantro Leaves, chopped
2779 Preheat oven to 350F. Place tomatoes, jalapeños, garlic, onions, and green chiles onto a sheet pan or cookie sheet and then drizzle with olive oil. Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15-20 min. Remove from the oven and set aside.
2781 In a large stockpot add the chicken stock, plum tomatoes, and roasted veggies and cook over medium heat for 2 min. Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 min. Remove stock pot from the flame and pour the contents in a blender. Puree the mixture, starting on low and then increase speed to high, until well combined. Work in batches if all the liquid does not fit in your blender. Season with salt and pepper. Return the pureed soup to a clean pot and simmer to keep warm until you’re ready to serve. Garnish with tortilla strips, cotija cheese, and cilantro.
2785 Pink Adobe Green Chile
2787 Yield: 2 Qts. From: Pink Adobe Restaurant
2789 32 oz. Frozen Mild Green Chile (fresh if you can get it)
2790 16 oz. Frozen Hot Green Chile (fresh if you can get it)
2792 1 C. Whole canned Tomatoes, squished
2796 ½ t. Mexican Oregano
2800 In a separate pan, lightly sauté onions in butter.
2802 Combine chiles, tomatoes, and spices in a large pot on low heat. Add onions to this and mix well. Simmer about 20 min, stirring occasionally.
2806 Matzo Ball Noodle Soup
2808 Yield: 12 Servings From: modified a FoodNetwork recipe
2810 3 Large Leg-Thigh Chicken Quarters
2812 4 Ribs Celery, 2 cut large and 2 diced
2813 6 peeled Carrots, 3 cut large and 3 diced
2814 1 large Spanish Onion, cut in half and each half in thirds
2815 1 T. kosher salt, or to taste
2816 1 t. freshly ground black pepper
2817 1 T. Granulated Garlic Powder
2818 4 C. chicken stock (1 box) plus more for canola oil (2 ingredients down)
2819 4 Extra-Large Eggs (or 5 Large)
2820 ⅓ C. Canola Oil with enough chicken stock to bring it to a total of ½ C. liquid
2824 ½ lb. Thin Kosher Egg Noodles
2826 Put the chicken in a large stock pot. Cover it with water. Add 2 celery ribs (roughly cut) and 3 carrots (roughly cut). Add the cut onion, salt, pepper, and garlic powder. Bring to a boil and cover. Reduce heat and simmer for 45 minutes. Remove the chicken and allow to cool. With a hand blender, puree the vegetables in the stock. Strain stock through a strainer into another stock pot to remove any bits. Add the box of stock to the new stock and put aside for later. Measure ⅓ C. canola oil in a ½ C. measuring cup. Add stock to make ½ C. Set aside.
2828 In a medium bowl, beat the eggs. Add the stock/oil mixture and beat. Add 1 t. salt and pepper. Add the matzo meal and blend. Allow to sit on the counter for 20 to 25 minutes.
2830 Remove the chicken from the bones and dice into small pieces. Put aside with the rest of the diced celery and diced carrots.
2832 Bring the stock to a rapid boil. With a tablespoon, scoop matzo ball mixture into the boiling water 1 tablespoon at a time. If you want to roll it in a ball, oil your hands first to prevent the mixture from attaching to your hands. The balls will pop to the top of the stock. Add the chicken and vegetables and cover. Simmer for 10 minutes. Add the noodles and cover for another 5 minutes before serving.
2834 Note: When storing leftovers, remove matzo balls and put in a separate container from the soup.
2839 Yield: 6 Servings From: Tyler Florence
2842 1 Head Garlic, halved
2843 ½ lb. Small Rigatoni
2844 extra-virgin olive oil
2846 1 Sprig fresh Rosemary
2848 ¾ lb. Loose Sweet Italian Pork Sausage
2849 2 Medium Carrots, roughly chopped
2850 2 Celery Ribs, roughly chopped
2851 1 Onion, roughly chopped
2852 28 oz. Can Crushed Plum Tomatoes
2854 56 oz. (2 cans) Cannelloni Beans, drained and rinsed
2855 ½ Bunch fresh Parsley Leaves, finely minced
2856 Coarsely ground black pepper
2858 1 C. freshly Grated Parmigiano-Reggiano
2860 Combine the stock and halved garlic head in a big saucepan and simmer for about 15 min. to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
2862 Bring a pot of salted water to boil for the rigatoni.
2864 Pour ¼ C. olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 min. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 min., until the vegetables are softened but not browned.
2866 To the pan with the sausage, stir in the cxrushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 min., stirring occasionally.
2868 Cook the rigatoni in the boiling water for 6 min.; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and pepper, to taste. Discard the bay leaf and herb sprigs.
2870 To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 min. Ladle the soup into bowls and float a couple of baguette slices on top.
2876 Yield: 6 Servings From: Anne Burrell 2009
2878 1 pan extra-virgin olive oil
2879 8 large onions, thinly sliced from stem to root end
2885 12 thin-slices baguette
2886 ½ lb. gruyere cheese, grated
2887 ½ bunch chives, chopped
2889 Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.
2891 Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, DO NOT TRY! Caramelized onions take a long time, about an hour, accept it and move on.
2893 When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour. TASTE for seasoning, you probably will need to season with salt. If the stock reduces too much add water to keep the liquid level up- this IS a soup after all. When done, the soup should be thick and very full flavored. TASTE! You may need to re-season, caramelized onions are very sweet and require a fair amount of salt.
2895 Toast or grill the baguette slices. Fill ovenproof crocks ¾ of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere. Place the crocks under the broiler (or in 450F oven) to melt the cheese and make it brown and bubbly. Top with chopped chives.
2901 Yield: 6-8 Servings From: Dave Leiberman
2904 2” piece Ginger, peeled and thickly sliced
2906 2 T. all-purpose flour
2912 Sugar, to taste (about 1 T.)
2913 1 t. Dark Sesame Oil
2915 5 oz. Frozen Corn Kernels
2917 2 big handfuls Snow Peas (or frozen peas)
2919 Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand. Whisk in stock and water. Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes. Bring to a simmer and cook 20 min. Add corn and tofu and cook 10 min. longer. Add peas and cook until vibrant green. Season, to taste, with salt.
2927 ½ lb. Dried Peas, soaked overnight
2930 2 Potatoes, peeled and diced
2934 5 C. defatted low-sodium chicken stock
2935 1 C. diced, cooked lean Ham
2936 1 Pinch crushed red pepper
2937 1 Pinch grated Nutmeg
2938 1 pinch Salt, optional
2939 1 pinch Pepper, to taste
2940 1 garnish Croutons, optional
2942 Soak the top and bottom of a 3 qt. Clay pot in water for 10 min.; drain. Drain the peas and place them in the soaked clay pot.
2944 Heat the oil in a saucepan. Add the onion, potatoes, bay leaf and rosemary. Cook, stirring often, for 10 min., until the onion is softened. Stir in the marjoram.
2946 Tip the onion mixture into the clay pot, then pour in the stock and stir well. Add the ham. Sprinkle in a little red pepper and nutmeg but do not add the salt at this stage.
2948 Cover the clay pot and place in a cold oven. Set the oven at 400F. Cook for 2-2½ hours or until the peas are thoroughly tender.
2950 Taste for seasoning and sprinkle with croutons before serving.
2954 Toasted Pecan Squash Soup
2956 Yield: 8 Servings From: George Geary
2959 32 oz. Squash (I use canned pumpkin)
2960 1 C. Onion, thinly sliced
2961 1 clove Garlic, minced
2965 ½ C. Pecans, toasted
2966 ½ C. Whipping Cream, warmed
2967 Fresh Parsley (optional)
2968 Sour Cream (optional)
2970 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.
2974 Cranberry Fruit Conserve
2976 Yield: 9 C. From: O magazine Nov. 2002
2978 24 oz. fresh cranberries, cleaned
2980 2 # Granny Smith apples, peeled, cored, and chopped
2981 2 # oranges, grated zest and juice
2982 2 # lemons, grated zest and juice
2984 1½ C. chopped Pecans (or walnuts)
2986 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.
2990 Whole Berry Cranberry Sauce
2992 Yield: 2¼ C. From: Ocean Spray
2994 12 oz. Fresh or frozen cranberries
2998 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.
3002 Fresh Cranberry Orange Relish
3004 Yield: 2½ C. From: Ocean Spray
3006 12 oz. Fresh or frozen cranberries
3008 ¾-1 C. granulated sugar
3010 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.
3012 Note: May also be prepared in a food grinder.
3016 Molded Cranberry Sauce
3018 Yield: 1-6x3” glass plus a little extra From: Gram Violet Carlson
3020 4 C. cranberries (1 lb.)
3024 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.
3026 Note: She always put a metal tablespoon in the glass when pouring the cranberries to keep the glass from breaking.
3028 Note: If you use a large saucepan it isn’t so apt to cook over onto the stove.
3034 1-3oz. Package raspberry Jell-O
3036 1 lb. Cranberry jelly sauce
3039 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.
3043 Ernie’s Greek Salad Dressing
3045 Yield: 8 Servings From: George Stella, Food Network
3047 ¼ C. Red Wine Vinegar
3048 ⅛ C. White Wine Vinegar
3052 ¼ t. crushed red pepper or dash of Cayenne, optional
3053 1 small Clove Garlic
3054 ⅓ C. extra-virgin olive oil
3056 1 T. chopped fresh Oregano leaves or 1 t. dried Oregano or Italian Seasoning
3058 In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with canola oil.
3060 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.
3066 Yield: From: Williams-Sonoma catalog
3068 6 T. Champagne or White Wine Vinegar
3070 Salt and freshly ground Pepper, to taste
3071 1 C. + 2 T. extra-virgin olive oil
3073 In a small bowl, combine vinegar, mustard, salt and pepper and whisk to blend. Add oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings with salt and pepper.
3075 Note: Awesome with mesclun, dried cherries, blue cheese and molasses pecans.
3081 Yield: From: The Japanese Kitchen by Hiroko Shimbo
3083 1 clove Garlic, halved
3084 1 T. Sweet White Miso
3085 1 t. smooth French Style Mustard
3087 2 T. olive oil or vegetable oil
3088 1 dash Tamari or salt, to taste
3094 Red Wine Vinaigrette
3096 Yield: 1⅔ C. From: Gaida De Laurentis
3098 ½ C. Red Wine Vinegar
3102 Freshly ground black pepper
3105 Mix everything except the oil in a blender. With the machine running, gradually add the olive oil.
3109 Blue Cheese Dressing
3111 Yield: ¾ C. From: Ellie Krieger
3114 ¼ C. Low-fat Buttermilk
3118 ⅓ C. Crumbled Blue Cheese
3119 Salt & freshly ground black pepper
3121 Fold a full sheet of paqper towel into quarters and put it in a strainer over a small bowl. Spoon the yoghurt onto the paper towel and place in the refrigerator for 20 min. to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yoghurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
3127 Yield: From: Guy Fieri
3132 3 T. chives, fresh, chopped
3133 2 T. Italian parsley leaves, fresh, chopped
3138 1 T. garlic paste (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste)
3140 In a medium bowl, combine the ingredients and blend well with a fork
3141 or stick blender. Cover and refrigerate for at least 1 hour before
3146 Orange Walnut Vinaigrette
3148 Yield: 1 C. From: Sharing The Table at Garland’s Lodge
3154 1 T. minced Yellow Onions
3160 Combine all in a 2 C. glass measure. Blend until smooth with a stick blender.
3164 Balsamic Vinaigrette
3166 Yield: 1 C. From: Sharing The Table at Garland’s Lodge
3168 ¼ C. Balsamic Vinegar
3171 1 clove Garlic, peeled and minced
3177 ⅓ C. extra-virgin olive oil
3179 Combine in a 2 C. glass measure. Blend until smooth with a hand held blender. Hold at room temperature until serving time. Store any extra in the fridge; it will keep for several weeks.
3183 Cucumber & Onion Raita
3185 Yield: 6-8 Servings From: Bombay Café Cookbook
3188 1 Large Cucumber, peeled, seeded, & finely chopped
3189 ½ Small Onion, finely chopped
3190 1 Green Serrano Chile, finely chopped
3191 1 T. Fresh Cilantro, chopped
3192 1 t. Ground Roasted Cumin
3197 Mix all ingredients together and taste for seasonings. Add a little more sugar or chile, if desired. Refrigerate for about an hour and serve.
3203 Yield: 2 C. From: Washington Inn Cooks for Friends
3205 1 lb. Pecans, shelled
3209 2 T. fresh Rosemary (optional)
3213 In a pot of boiling water, cook pecans for 15 min. Drain the pecans. Cool. Repeat again.
3215 Preheat oven to 250F. Dry the pecans on a rimmed sheet pan in the oven for 30 min.
3217 In a small saucepan, make a simple syrup by mixing the remaining ingredients together and heating over low heat until sugar is dissolved.
3219 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).
3223 Apple Cider Vinaigrette
3225 Yield: 1 C. From: Sharing The Table at Garland’s Lodge
3237 Combine all in a 2 C. glass measure. Blend until smooth with a hand-held blender.
3243 Yield: 20 servings From: Peter Fontaine 10/30/2000 class
3245 1 gallon apple cider
3249 4 C. roasted walnuts (baked at 250F just until you smell them—10-15 min.)
3250 spring mix salad for 20 people
3251 1 lb. Stilton or any other bleu cheese
3253 Pour cider into a large heavy bottomed stock pot. Heat over medium heat until cider is reduced to ¼th its initial volume---stir often near the end as the sugars will burn. Add vinegar and cook 5 min. Note: Can save it indefinitely in the refrigerator at this point. Continue only when ready to serve.
3255 When ready to serve: Dice shallots and add to oil. Warm cider-vinegar mixture. Combine the two.
3257 In a large bowl, put spring mix, crumbled Stilton and roasted walnuts. Toss well and drizzle dressing over, serve immediately. Shaved Belgian endive goes well in this salad as an addition.
3261 Roasted Garlic & Sun-dried Tomato Dressing
3263 From: Michele Faurot, Café Michele, Talkeetna, AK
3265 ¼ C. Roasted Garlic Puree
3266 ½ C. finely chopped Sun-Dried Tomatoes
3267 ¼ C. finely chopped Basil
3268 ¾ C. Raspberry Vinegar
3269 1 C. Light olive oil
3271 Add all ingredients together and mix well.
3277 Yield: 1 C. From: The Cookworks, Food Network 2003
3279 3 fillets anchovy, finely chopped
3280 1 T. finely chopped Capers
3285 1 T. Red Wine Vinegar
3288 kosher salt, to taste
3290 In a medium bowl, mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously, add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
3292 Note: Will keep for several days stored in the refrigerator in an airtight container.
3298 Yield: 1½ C. From: Wolfgang Puck’s Pizza, Pasta & More, 2000
3301 3 T. fresh lemon juice
3303 ½ t. Worcestershire Sauce
3304 ¼ t. red pepper Flakes
3306 2 fillets anchovy, mashed (or 1 T. Anchovy Paste)
3307 1 C. vegetable oil, scant
3308 ⅓ C. extra-virgin olive oil
3309 1 dash Salt and freshly ground black pepper
3311 In a small bowl whisk together egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper. Keep refrigerated.
3317 Yield: entrée for 2 people From: Emily Mouat
3319 Add to bowl in this order:
3320 1 Large Clove Garlic, crushed
3322 1 T. Worcestershire Sauce
3324 2-3 T. Red Wine Vinegar
3327 1 ” Anchovy Paste (from tube)
3328 1 Enough grated Parmesan and/or Romano to thicken dressing. Add more as desired after lettuce is added.
3329 1 head Romaine Lettuce
3332 ⅓-½ load French Bread, cut into ½” cubes
3333 1 enough olive oil, to coat bottom of frying pan and soak into bread.
3334 1 t. black Pepper, to taste.
3335 1 T. red wine vinegar, to taste.
3337 Heat oil, add croutons, cook until browned/golden on medium heat. Add pepper and red wine vinegar.
3343 Yield: 4 Servings. From: Food Network 2003
3345 1 Loaf Italian Bread
3346 3 T. extra-virgin olive oil, plus ½ C.
3347 1 clove Garlic, minced, plus 3 Cloves peeled
3349 1 dash Salt and Pepper
3353 2 T. Red Wine Vinegar
3354 1 t. Worcestershire Sauce
3355 2 hearts romaine, cut in 2” pieces
3356 2 bunches Watercress, trimmed
3357 1 # egg, Hard Boiled
3358 1 C. shredded Pecorino Romano Cheese
3359 ½ C. chopped Parsley
3360 1 lb. Cooked grilled Chicken, sliced in strips (optional)
3362 Preheat oven to 400F.
3364 Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 min. to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 min. The croutons should be crisp but not too hard to pierce with a fork.
3366 In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined. Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately.
3372 Yield: 4 Servings From: adapted from Tyler Florence 2007
3375 2 T. unsalted butter
3376 2 T. packed Light brown sugar
3379 Maple-balsamic Dressing:
3380 1 small Shallot, finely diced
3382 2 t. Balsamic Vinegar
3383 ¼ C. extra-virgin olive oil
3385 kosher salt and black pepper
3387 I package Mixed Baby Greens
3388 1 large Radicchio, torn leaves
3390 ¼ C. shaved Parmesan
3392 To make the candied pecans: Set a non-stick pan over medium heat. Add the butter and sugar and once it has melted toss the pecans and continue to toss to coat and cook evenly, about 1 min. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
3394 Make the dressing by combining the shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil whilke you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
3396 Assemble salad by tossing greens and pear slices in a large mixing bowl with dressing. Top with shaved Parmesan and candied pecans.
3402 Yield: 4 Servings From: Matt Pollack Stock Yard Packing Company
3407 2 T. Worcestershire Sauce
3413 1 large bag fresh Spinach
3414 2 Hard Boiled # eggs
3415 Several Mushrooms, sliced
3416 4-5 slices Bacon, cooked and crumbled
3417 1 Container fresh Bean Sprouts
3420 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.
3426 Yield: 6 servings From: Ina Garten, 2009
3428 1 # Hothouse Cucumber , unpeeled, seeded, and sliced 1-4” thick
3429 1 # Red Bell Pepper, large-diced
3430 1 Yellow Bell Pepper, large-diced
3431 1 Pt. Cherry or Grape Tomatoes, halved
3432 ½ # Red Onion, sliced in half-rounds
3433 ½ lb. Feta Cheese, ½” diced (not crumbled)
3434 ½ C. Kalamata Olives, pitted
3437 2 Cloves Garlic, minced
3440 ¼ C. Red Wine Vinegar
3445 Place the cucumber, peppers, tomatoes and red onion in a large bowl.
3447 For the vinaigrette: Whisk together the garlic, oregano, mustard, vinegar, salt & pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 min. to allow flavors to blend. Serve at room temperature.
3451 Twice Grilled Peppers with Mozzarella and Caper-Basil Vinaigrette
3453 Yield: 8 servings From: Bobby Flay
3456 3 yellow bell peppers
3457 3 orange bell peppers
3461 1 loaf Italian or French bread, thinly sliced and grilled
3462 1 Lb. buffalo mozzarella, cut into ¼” thick slices
3463 1 garnish basil leaves, fresh
3465 Caper-Basil Vinaigrette:
3466 3 T. red wine vinegar
3468 1 clove garlic, finely chopped
3472 2 T. capers, drained
3473 2 T. basil leaves, chopped
3475 Heat your grill to high. Brush bell peppers with 2 T. of the oil and
3476 season with ½ t. salt and ½ t. pepper; grill the peppers until charred
3477 on all sides. Remove from the grill, place in a bowl, cover with
3478 plastic wrap, and let sit for 10 min. Remove the skin from the
3479 peppers, brush them with the remaining oil and season with salt and
3480 pepper, and place back on the grill and cook until slightly charred on
3483 Slice the peppers into quarters or to fit over bread slices. Place a
3484 slice of mozzarella over each pepper and drizzle with the Caper-Basil
3485 Vinaigrette. Garnish with fresh basil leaves and serve at room
3488 Note: OK to use jarred roasted peppers, just drain well.
3490 Caper-Basil Vinaigrette:
3491 Whisk together the vinegar, mustard, garlic, salt and pepper in a
3492 medium bowl. Slowly whisk in the oil until emulsified. Stir in the
3497 Grilled Eggplant and Goat Cheese Salad
3499 Yield: 4-6 servings From: Giada De Laurentiis
3502 7 Japanese Eggplants, ends trimmed, cut into 1” wide slices
3503 ½ C. Toasted Pine Nuts
3504 3 oz. Goat Cheese, crumbled
3505 ⅓ C. Basil Leaves, thinly sliced
3506 2 T. chopped fresh Mint Leaves
3507 3 T. extra-virgin olive oil
3508 3 T. Balsamic Vinegar
3512 Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle 3 T. olive oil over the slices of eggplant and toss to coat. Grill the eggplant until tender and grill marks appear, about 3-4 min. per side.
3514 Place the eggplant side-by-side on a serving platter. Sprinkle with pine nuts, goat cheese, basil and mint. Drizzle with 3 T. extra-virgin olive oil, balsamic vinegar, salt & pepper.
3516 Note: Plating the eggplant this way allows the cheese to stay bright white. The salt & pepper showed up on it. The herbs remain green and fluffy. The grill marks on the eggplant were distinct.
3520 Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
3522 Yield: 4 Servings From: adapted from Bobby Flay
3524 12 Medium-sized Portobello Mushroom Caps, wiped clean, and gills removed
3527 1 t. freshly ground black pepper
3528 ½ lb. Baby Spinach, washed and dried
3529 4 oz. Manchego Cheese, thinly sliced into 8 pieces
3532 1 # small shallot, finely chopped
3533 ¼ C. Sherry Vinegar or Balsamic Vinegar
3536 ¼ t. freshly ground black pepper
3539 Sherry Vinaigrette, recipe follows
3540 2 T. finely chopped fresh Chives, for garnish, optional
3541 Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
3542 Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
3545 Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
3549 Wilted Spinach Salad with Oranges, Radishes & Citrus Vinaigrette
3551 Yield: 4 servings From: Cook’s Illustrated, March & April 2002
3553 5 oz. Baby Spinach, about 6 C.
3554 3 T. extra-virgin olive oil
3555 1 med. Shallot, minced (about 2 T.)
3556 ¼ t. grated zest & segments from 2 medium Oranges
3558 ⅛ t. ground black pepper
3560 1 T. fresh lemon juice
3561 4 medium Radishes, grated on large holes of grater (about ⅓ C.)
3563 Place spinach in large bowl. Add oil, shallot, orange zest, salt, pepper & sugar to small skillet and cook over medium heat until shallot is slightly softened, 2-3 min. Add lemon juice; swirl to incorporate. Pour warm dressing over spinach; add orange segments and grated radishes, and toss gently to wilt. Serve immediately.
3567 Mixed Green Salad with Sherry Vinaigrette
3569 Yield: 4-6 Servings From: Gaida De Laurentis FoodNetwork 2003
3571 1⅓ C. Sherry Vinegar
3572 1 large Clove Garlic
3574 1 t. Salt, plus more for seasoning
3575 ½ t. black pepper, plus more for seasoning
3576 ½ C. extra-virgin olive oil
3577 4½ oz. (1 bag) Mixed Baby Greens, rinsed & spun dry
3578 1 # red pepper, seeded & diced
3579 ½ C. Pitted Kalamata Olives, halved
3580 2 oz. Feta Cheese, coarsely crumbled
3582 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.
3584 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.
3588 Asian Pear Salad with Tamari Pecans & Maytag Blue Cheese
3590 Yield: 4 Servings From: Michel Nischan Source: Taste Pure & Simple: Irresistible Recipes for Good Food & Good Health. pub: Cronicle Book 2003
3592 2 T. pear or cider vinegar
3593 4 t. pear syrup, recipe follows
3594 1 t. extra-virgin olive oil
3595 6 C. mixed bitter salad greens, baby mustard, lovage, arugula, dandelion
3596 ¼ C. tamari pecans, chopped, recipe follows
3597 ¼ C. dreid currants or chopped raisins
3598 ¼ C. blue cheese, crumbled and chilled
3601 1 ripe asian pear, cored, peeled, and thinly sliced (doesn’t turn brown)
3603 Pear Syrup (Yield: ⅓ C.):
3606 Tamari Pecans: Yield: 1 C.
3609 1 dash cayenne pepper
3613 In a small bowl, combine the vinegar & syrup. Whisk in the oil and set aside.
3614 In a large bowl, combine the greens, pecans & currants. Sprinkle with the cheese and season lightly with salt & pepper. Whisk the dressing again & drizzle it over the salad.
3616 Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together. Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
3619 Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface. Reduce the heat to low and simmer very gently, skimming occasionally, for 30-40 min., or until the juice reduces to the consistency of maple syrup. Let cool to room temperature. Use now or cover & refrigerate for up to 3 weeks.
3622 Preheat oven to 350F. In a shallow bowl, stir the tamari & molasses together to blend. Season with cayenne and salt, to taste. Add the pecans and toss until they are coated. Transfer to a clean towel and let drain briefly. Spread on a wire rack on a baking sheet and roast for about 10 min., or until fairly dry & toasted. Remove from oven and cool completely. Chop into ¼” pieces.
3625 Chinese Chicken Salad
3627 Yield: 10 C. From: Kirsten (Carlson) Todd
3630 1 T. butter, unsalted
3631 ⅔ C. slivered almonds
3632 ¼ C. dark brown sugar
3633 1 head iceberg lettuce or mixed greens
3634 1½ C. chow mein noodles
3636 X # Mandarin oranges
3639 4 halves (1½ lb.) chicken breast, boneless, skinless
3640 3 T. wheat-free tamari sauce
3645 1 C. cilantro leaves
3646 3 T. rice wine vinegar
3647 2 T. asian sesame oil
3650 1 T. ginger, fresh, minced
3652 Poach the chicken in a medium saucepan with soy sauce and just enough
3653 water to cover. Bring to a boil, cover, remove from heat, and let
3654 stand 30 min. Remove chicken; cut into bite-sized pieces.
3656 Combine the dressing ingredients in a blender and puree until smooth.
3658 Toast sesame seeds in a dry skillet over medium heat until golden,
3659 stirring often. Remove from pan and cool.
3661 Melt butter in a small skillet over medium heat. Add almonds and
3662 sauté until golden, about 2 min. Add brown sugar and stir until
3663 melted and combined. Spread on foil to cool.
3665 Toss lettuce, noodles, carrots, oranges and chicken with dressing to
3666 coat. Garnish with toasted sesame seeds and caramelized almonds.
3670 Shaved Carrot, Fennel, and Tangerine Salad
3672 Serves: 6 From: Michael Chiarello
3674 8 oz. (~3 medium) carrots
3675 2 medium fennel bulbs
3678 1 T. champagne vinegar, plus more as needed
3679 ¼ medium red onion, thinly sliced
3680 2 C. watercress sprigs, thick stems removed
3681 1 C. tangerine sections
3682 2 t. sugar, if desired.
3683 1 dash sea salt, preferable gray salt
3686 Use a mandoline or very sharp knife to shave the carrots lengthwise
3687 into ribbons. Cut off the stalks and fronds from the fennel bulbs if
3688 still attached. Shave the fennel lengthwise like the carrots.
3690 Put the carrots and fennel in a bowl and toss with the olive oil,
3691 lemon juice, and 1 T. vinegar. Let stand for 20 min. to soften.
3693 Add the red onion. Gently mix in watercress and tangerines. Season
3694 with salt and pepper, toss well, taste, and add more vinegar and sugar
3695 if needed. Serve immediately.
3699 Arugula Salad with Honeyed Almonds
3701 Yield: 4 Servings From: Bon Appetit, Sept. 2001
3704 ½ t. cinnamon, ground
3707 1½ C. whole almonds, blanched
3709 ⅓ C. red wine vinegar
3711 2 T. shallots, chopped
3712 6 C. mixed baby greens, about 3 oz.
3713 5 C. arugula, about 3 oz.
3714 1 head belgian endive, cut into matchstick-like strips
3715 6 oz. Manchego cheese, thinly sliced and cut into triangles
3716 (or shaved Parmesan)
3717 12 oz. cherry tomatoes, halved
3719 Preheat oven to 350F. Brush rimmed baking sheet with oil. Oil a large sheet of foil; set aside. Mix sugar, cinnamon, paprika, and cayenne in a medium bowl. Add almonds and 1½ T. honey and toss to coat. Spread out almonds on prepared baking sheet. Bake until almonds are brown and glazed, stirring occasionally, about 14 min. Turn almonds out onto oiled foil and cool, separating almonds with a fork. (Honeyed almonds can be made 3 days ahead. Cool completely. Store airtight at room temperature.)
3721 Whisk remaining 2½ T. honey and vinegar in a small bowl. Gradually whisk in ½ C. oil. Mix in shallots. Season vinaigrette to taste with salt and pepper.
3723 Combine mixed baby greens, arugula and Belgian endive in a large bowl. Toss with enough vinaigrette to coat. Mound salad on plates. Arrange cheese triangles upright around salad (or sprinkle shaved Parmesan over). Sprinkle almonds and tomatoes atop salads.
3728 Green Beans, Red Onions, Black Olives, & Blue Cheese with Romaine
3730 Yield: 4-6 Servings From: The Summer Shack Cookbook
3732 8 oz. Green Beans, trimmed
3733 4 oz. Blue Cheese (I use Maytag)
3734 ¾ C. All-Purpose Vinaigrette
3735 1 medium Red Onion (3 oz.), thinly sliced into rings
3736 1 head Romaine, washed, dried, and torn into bite-sized pieces
3737 Kosher or sea salt & Pepper
3738 ½ C. Pitted Calamata Olives, drained and chopped
3740 Bring 6 C. of heavily salted water to a boil in a medium saucepan. Add the green beans and cook until tender, 5 to 7 min. Drain the beans in a colander and chill thoroughly under cold running water.
3742 Break up 1 oz. of the cheese in a small bowl with a fork. Pour the vinaigrette over and stir well to combine.
3744 Combine the green beans and red onion in a large bowl, pour the vinaigrette over, and toss to coat. Add the romaine and toss gently. Season with salt and pepper.
3746 Serve the salad on individual plates, loosely arranging most of the beans on top so they are visible. Garnish with the olives and crumble the remaining blue cheese over the top.
3748 Note: You can blanch the beans, make the vinaigrette, and prepare the other ingredients earlier in the day. Toss the salad right before you serve it.
3750 All-Purpose Vinaigrette: (Makes 4 C.)
3751 3 large Shallots, minced (¼ C.) 1 Clove Garlic, minced
3752 2 T. Dijon Mustard 1 C. Red Wine Vinegar (5-6% acidity)
3753 1 C. extra-virgin olive oil 2 C. vegetable oil
3754 2 t. Kosher or sea salt ¾ t. black pepper
3756 Combine all the ingredients in a bowl and whisk very well. Transfer to a jar with a tight-fitting lid and refrigerate until ready to use. The vinaigrette keeps refrigerated for up to 3 weeks; shake or stir before using.
3764 ½ # Red Onion, sliced thin
3772 1 Head Radicchio, sliced
3773 1 large English Cucumber, peeled, quartered lengthwise and sliced
3774 4 C. torn Leaf or Romaine Lettuce
3775 1 C. Red Cabbage, chopped
3776 ½ C. chopped Pecans, optional
3778 Let onion slices stand 20 min. in ice water to cut the sharp flavor; drain well. In a large bowl, mix lemon juice, mustard, soy sauce, maple syrup, salt and pepper to taste. Add onion, radicchio, cucumber, lettuce, cabbage and pecans; toss well. Let stand 15 min. before serving.
3784 Yield: 4 Servings From: Kathy Daelmans FoodNetwork
3786 19 oz. (1 can) Cannellini Beans, rinsed & drained
3787 1 Large Rib Celery, thinly sliced
3788 ½ Roasted red pepper, peeled, seeded, and chopped
3789 2 T. Red Wine Vinegar
3790 1 T. extra-virgin olive oil
3791 1 dash Coarse grained Salt
3793 ½ C. Basil Leaves, hand torn
3795 Place beans, celery, red pepper, vinegar & oil in a medium bowl. Toss until well combined. Adjust seasonings with salt & pepper. Add basil and serve immediately.
3797 Note: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.
3808 Green Bean Salad with Red Onion and Tomato
3810 Yield: 4 Servings From: Rachael Ray and Elsa Scuderi
3812 1 lb. fresh Green Beans, washed and trimmed
3813 ¼ # Red Onion, sliced thin
3814 ¼ # European Cucumber, cut into thin sticks the shape of green beans
3815 1 drizzle, extra-virgin olive oil
3817 1 dash Coarse salt and pepper
3819 Steam green beans in ½” boiling water covered for 3 to 4 min. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of ½ lemon. Season salad with salt and pepper to taste.
3825 Yield: 4 to 6 Servings From: Barefoot Contessa, 1999
3828 ½ C. Red Onion, small diced (1 small onion)
3832 ½ t. freshly ground black pepper
3833 ½ C. julienned fresh Basil Leaves
3835 Soak corn in husk for 1 hour. Roast corn in the husk on a grill for 30 min. Shuck and cut corn off the husk. Toss the kernels in a large bowl with the red onions, vinegar, oil, salt and pepper. Just before serving, julienne fresh basil and toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
3839 Potato, Tomato, Corn & Basil Salad
3841 Yield: 6-8 Servings From: Dave Lieberman
3843 1 lb. baby Red Potatoes, scrubbed
3844 5 medium Ears of Corn (about 3 lb.)
3845 1 Pt. Grape Tomatoes, halved lengthwise
3846 1 small Red Onion, peeled & sliced thinly (about ½- ¾ C.)
3847 1 large bunch Fresh Basil, rinsed, dried, and leaves picked
3848 ¼ C. extra-virgin olive oil
3849 2 large Lemons, juiced
3851 ~15 grinds freshly Ground Pepper
3853 Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 min. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
3855 Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 min. until tender but not soft. Remove the cooled potatoes to a dishcloth to drain. Immerse the corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
3857 Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt & pepper. Serve immediately.
3861 Corn, Avocado and Tomato Salad
3863 Yield: 4-6 Servings From: Paula Deen and Friends Cookbook
3865 2 C. Cooked Corn, fresh or frozen
3866 1 # Avocado, diced into ½” pieces
3867 1 pt. Cherry Tomatoes, halved
3868 ½ C. finely diced Red Onion
3872 1 T. Fresh Lime Juice
3873 ½ t. grated Lime Zest
3874 ¼ C. fresh Cilantro Leaves, chopped
3878 Combine the corn, avocado, tomatoes and onion in a large glass or non-reactive bowl.
3880 Whisk together the dressing ingredients in a glass bowl or measuring cup. Pour over the salad and toss gently to mix.
3886 Yield: 8 Servings From: Ina Garten
3888 3 Pints (6 C.) Cherry Tomatoes
3889 ¾ lb. Good Feta Cheese
3890 1 small Red Onion, chopped
3891 3 T. White Wine Vinegar or Champagne Vinegar
3894 ½ t. freshly ground black pepper
3895 2 T. minced fresh Basil Leaves
3896 2 T. minced fresh Parsley (Italian or flat-leaf)
3898 Cut the cherry tomatoes in half and place in a large bowl. Dice the feta into ¼” dice, crumbling it as little as possible. Add the feat to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
3904 Yield: 4-5 Servings From: O Magazine, July 2002
3907 1 small Shallot, finely diced
3908 3 T. Champagne Vinegar
3909 1½ t. Honey, optional
3910 ½ C. extra-virgin olive oil
3911 Salt and freshly ground Pepper
3914 2 Peaches, peeled if desired
3915 ½ lb. fresh Salad Greens
3916 ½ C. shaved Pecorino Romano Cheese
3918 To make vinaigrette:
3919 In a large bowl, combine all ingredients. Whisk until emulsified.
3922 Slice peaches. Toss greens with sliced peaches and add just enough vinaigrette to coat. Garnish with cheese.
3926 Beet and Orange Salad
3928 Yield: 8 Servings From: Gourmet Magazine
3930 4 lb. trimmed Beets (without tops), unpeeled
3931 1 T. Red Wine Vinegar
3932 12 Oranges, rind and pith cut free and sections cut away from the membrane
3933 1 t. orange zest, freshly grated
3936 ½ C. Distilled Vinegar
3937 ½ C. extra-virgin olive oil
3938 1 dash kosher salt and black pepper
3939 2 # Red Onions, thinly sliced
3940 1 garnish flat-leaf parsley, chopped
3942 In a pot, combine the beets with the red wine vinegar, and enough cold water to cover them by 2”. Bring to a boil, lower the heat, and simmer until tender, about 40 min. Drain the beets and let them cool. (The beets may be cooked one day in advance and kept covered and chilled.) Peel the beets and cut them into 1” wedges.
3944 In a saucepan, combine zest. Orange juice, sugar, and vinegar and boil mixture until it is reduced to about ¼ C. Let the mixture cool.
3946 In a large bowl, whisk together the orange juice mixture, oil, salt and pepper to form a smooth dressing. Add the beet slices, orange segments, and onion and mix until well combined. Let stand at room temperature, or refrigerate for up to 6 hours, to let flavors come together. Transfer to a serving bowl and garnish with parsley.
3954 1 C. coarsely chopped tomatillos
3955 1 C. coarsely chopped onion
3956 1 C. coarsely shredded carrot
3957 1 C. coarsely chopped yellow pepper
3958 1 C. quartered cherry tomatoes
3959 2 T. minced fresh jalapeño pepper
3960 2 T. chopped fresh cilantro
3961 2 T. fresh lime juice
3963 In a large bowl, combine all ingredients. Chill until ready to serve. Serve at room temperature.
3967 Mega Egga Macaroni Salad
3969 From: adapted from Aaron McCargo, Jr. FoodNetwork 2006
3972 12 Hard Boiled Eggs, peeled and diced
3973 ½ Onion, finely diced
3974 4 Celery Stalks, finely diced
3977 1 t. coarsely cracked black pepper
3979 1 T. Worcestershire Sauce
3980 (I omit ¼ C. Pickle Relish)
3982 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.
3984 Place pasta in a large bowl. Add everything else. Mix until well combined.
3988 South Georgia “Caviar”
3990 Yield: 15 Servings From: Paula Deen, FoodNetwork 2003
3992 30 oz. (2 cans) Black-eyed Peas, drained
3993 15 oz. (1 can) Whole Kernel Corn, drained
3994 10 oz. (1 can) diced Tomatoes and Green Chilies (Ro-tel recommended)
3995 2 C. chopped Red Bell Pepper
3996 ½ C. chopped fresh Jalapeño peppers
3998 8 oz. (1 bottle) Italian Dressing
3999 4 oz. (1 jar) chopped Pimentos, drained
4001 Gently mix everything in a large bowl and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.
4007 Yield: 4-6 Servings From: Sue Pfuhl Evans Ft. Collins, CO
4009 15 oz. Can Pineapple Chunks
4011 15 oz. Can Diced Beets
4015 Drain pineapple chunks and reserve juice. In a bowl, blend together 2 T. pineapple juice and cornstarch. Drain diced beets and reserve liquid. Add beet liquid to pineapple-cornstarch mixture. Pour into saucepan and cook on medium heat, stirring constantly, until thickened. Add vinegar, salt, pineapple, and beets. Heat through and serve.
4023 2 C. Mango, peeled and chopped
4024 ½ C. Red Onion, diced small
4027 1 Jalapeño, sliced very thin
4028 1 Scallion, sliced very thin
4029 ¼ C. Red Bell Pepper, diced
4030 Salt and Pepper, to taste
4032 Mix everything together. Best if made a day ahead to let flavors meld.
4034 Note: Can also use papaya, pineapple, cantaloupe, watermelon, or other fruit.
4038 Orzo with Roasted Vegetables
4040 Yield: 6 Servings From: 2001 Barefoot Contessa Parties!
4042 1 small Eggplant, peeled and ¾” diced
4043 1 # Red Bell Pepper, 1” diced
4044 1 # Yellow Bell Pepper, 1” diced
4045 1 # Red Onion, peeled and 1” diced
4046 2 cloves Garlic, minced
4049 ½ t. freshly ground black pepper
4050 ½ lb. Orzo or rice-shaped pasta
4053 ⅓ C. freshly squeezed lemon juice (2 lemons)
4056 ½ t. freshly ground black pepper
4059 4 Scallions, minced (white and green parts)
4060 ¼ C. Pignolis, toasted
4061 ¾ lb. good Feta, ½” diced (not crumbled)
4062 15 fresh Basil Leaves, cut into julienne
4064 Preheat oven to 425F.
4066 Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 min., until browned, turning once with a spatula.
4068 Meanwhile, cook the orzo in boiling salted water for 7 to 9 min., until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
4070 For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, and then add the scallions, pignolis, feta and basil. Check the seasonings, and serve at room temperature.
4074 Pineapple Fried Rice
4076 Yield: 4 to 6 Servings From: M.S. Milliken & S. Feniger, 1998
4078 1 ripe Pineapple, for serving (optional)
4079 4 C. Cooked Long Grain Rice (such as jasmine), chilled
4081 1 small Onion, finely diced
4082 5 Cloves Garlic, chopped
4083 1 T. grated fresh Ginger
4084 1 C. blanched, sliced Chinese Long Beans
4085 ½ C. seeded, diced Tomatoes
4086 1 C. finely chopped fresh Pineapple
4087 3 T. Thai Fish Sauce
4089 3 Green Onions, thinly sliced diagonally
4091 If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 C. of the fruit for the rice and extra for garnishing. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
4093 Crumble the cold rice between your fingers to separate the grains, and set aside.
4095 Heat 2 T. oil in a wok or large skillet, swirling to coat pan. Add the onion and toss until soft, 3 to 5 min. Add the garlic and toss until fragrant and soft, about 1 to 2 min. Add the ginger and toss for another min.
4097 Add the remaining T. of oil, then add the rice. Fry for 2 to 3 min. over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 min. more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 min. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each prepared half with warm rice and garnish with extra chunks of pineapple.
4101 Pasta with Sun-Dried Tomatoes
4103 Yield: 6 to 8 Servings From: Barefoot Contessa Family Style 2002
4105 ½ lb. Fussili (spirals) Pasta
4108 1 lb. Ripe Tomatoes, medium-diced
4109 ¾ C. Good Black Olives, suchas Kalama, pitted & diced
4110 1 lb. Fresh Mozzarella, medium-dice
4111 6 Sun-Dried Tomatoes in oil, drained & chopped
4114 5 Sun-Dried Tomatoes in Oil, drained
4115 2 T. Red Wine Vinegar
4117 1 clove garlic, diced
4118 1 t. Capers, drained
4120 ¾ t. fresh black pepper
4123 1 C. Parmesan Cheese
4124 1 C. packed Basil Leaves, julienned
4126 Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 min., or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
4128 For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
4130 Pour the dressing over the pasta, sprinkle with the parmesan and basil, and toss well.
4134 Orecchiette and Salami Salad
4136 Yield: 6 Servings From: Williams-Sonoma Complete Pasta Cookbook
4140 12 oz. dried Orecchiette pasta
4141 6 T. extra-virgin olive oil
4142 1 C. fresh or frozen Corn Kernels (about 2 ears)
4143 3 T. Red Wine Vinegar
4144 2 cloves garlic, peeled and minced
4146 3 T. Capers, drained
4147 5 oz. Salami, thinly sliced and cut into thin strips
4148 1 each Red, Yellow and Green Bell Pepper, seeded, deribbed and diced
4149 1 small Spanish Onion, peeled and diced
4150 Salt & freshly ground Pepper
4152 In a large pot over high heat, bring the water to a boil. Add the 1 T. Salt and the pasta and cook according to the package directions or until al dente, 12-15 minutes. Drain the pasta and toss it immediately with 1 T. of the olive oil. Cover and cool completely in the refrigerator, 1-24 hours.
4154 In a medium saucepan of boiling salted water over high heat, blanch the corn for 1 minute. Drain immediately and set aside to cool.
4156 In a large bowl, whisk together the remaining 5 T. olive oil, vinegar, garlic, anchovies and capers. Add the pasta, corn, salami, peppers, onion. Salt & pepper to taste. Toss to mix well.
4158 Serve at room temperature.
4162 Curried Couscous Salad with Dried Cranberries
4164 Yield: 4 Servings From: FoodNetwork 2006
4166 5.8 oz. (1 box) Instant Couscous
4167 ¾ c. Sweetened Dried Cranberries
4172 2-3 T. extra-virgin olive oil
4173 3-4 Green Onions, trimmed & thinly sliced on an angle
4174 2 T. Chopped Fresh Italian Parsley Leaves
4176 ¾ C. chopped Walnuts (I use pecans), toasted
4177 1 dash Freshly ground Pepper
4179 Stir the couscous, cranberries, curry powder, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and poour over the couscous. Add the orange juice. Give it a stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 min.
4181 Fluff up the couscous with a fork. Add the olive oil, green onions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you’re ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
4183 Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400F oven until they turn a shade darker, about 8 min.
4187 Couscous with Currants, Almonds & Parsley
4189 Yield: 4 Servings From: Bobby Flay FoodNetwork 2006
4191 2 C. Instant Couscous
4193 ¼ C. Sliced Almonds, toasted
4194 ¼ C. chopped Flat Leaf Parsley
4197 Check couscous package instructions to see how much boiling water you will need. Place couscous & currants in a large bowl. Pour boiling water over top, cover, and let stand 5 min. Remove cover, add toasted almonds and parsley, and fluff until combined. Season with salt & pepper, to taste. Serve hot or at room temperature.
4199 Great with Chicken & Chickpea Tagine!
4203 Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
4205 Yield: 4 Servings From: Bobby Flay
4207 12 Spears Asparagus, trimmed
4209 1 dash Salt & Pepper
4211 8 oz. Aged Goat Cheese, shaved
4212 ¼ C. Chopped Parsley Leaves
4213 1 T. Red Wine Vinegar
4216 1 # Roma Tomato, sliced
4217 several sprigs Parsley for garnish
4219 Black olive vinaigrette:
4220 ¼ C. Aged Sherry Vinegar
4223 ½ C. Pitted Nicoise Olives
4226 Heat grill. Brush asparagus with olive oil and season with salt and pepper. Grill on both sides until just cooked through, about 2 min. on each side. Remove from grill and cut in half.
4228 Bring 8 C. of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add the red wine vinegar, olive oil, parsley, and ¼ C. of the olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
4230 Vinaigrette: Combine everything in a blender and blend until smooth.
4240 1 C. peeled, seeded & diced cucumber
4241 1 C. seeded and diced tomato
4242 ½ C. finely sliced scallions, white & green parts
4243 ⅓ C. chopped fresh Italian parsley
4244 ⅓ C. chopped fresh mint leaves
4247 ¼ C. fresh lime juice
4248 ¼ t. ground white pepper
4249 1 fresh chili, seeded and minced
4253 Rinse quinoa under running water and drain. Place quinoa and water in large saucepan, cover, and bring to a boil over high heat (about 5 min.). Remove cover & lower heat; simmer 10 min. longer. Drain quinoa and cool.
4255 While quinoa is cooking, make vinaigrette. In a bowl, whisk together lime juice, pepper, chili and salt. Gradually add olive oil, stirring constantly. Set aside.
4257 When grain has cooled, assemble salad. Toss to mix and season with salt and pepper.
4261 Zesty Quinoa with Broccoli and Cashews
4263 Yield: 4 Servings From: Whole Foods.com
4265 1 T. extra-virgin olive oil
4266 ½ medium red onion, finely chopped
4267 2 cloves garlic, finely chopped
4268 ½ C. oil-packed sun-dried tomatoes, chopped
4269 ½ C. vegetable broth
4272 ½ C. uncooked quinoa
4273 1 dash salt, to taste
4274 1 C. Small Broccoli Florets
4276 ½ C. Roasted Cashew Pieces
4277 2 Green Onions, thinly sliced
4279 Heat oil over medium heat in a medium pot. Add onions and garlic and cook for 3 min. Add tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 min.
4281 Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 min. Remove from heat and toss gently to combine. Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.
4288 2 Scallions, sliced ¼” thick (green portion only)
4289 1 red pepper, diced into ½” cubes
4290 1 small Cucumber, seeded & diced into ½” cubes
4291 1 C. Peanut Sauce (in a pinch use peanut butter thinned with tahini or water)
4292 2-3 T. Cilantro, loosely chopped (garnish)
4293 Salt & Pepper to taste
4295 Cook noodles, rinse in cold water and drain. In a large bowl toss noodles, sauce, scallions, bell pepper and cucumber until well blended. You may add more sauce, if desired. Add salt and pepper to taste. Garnish with cilantro.
4299 Baby Tomato & Fresh Herb Tabbouleh
4301 Yield: Serves 4 From: Dave Lieberman FoodNetwork2006
4304 2 Pinches kosher salt, plus 1 t.
4306 ½ C. finely chopped Flat-Leaf Parsley Leaves
4307 ½ C. finely chopped fresh Mint Leaves
4308 ¼ C. finely chopped fresh Chives
4309 1 Pt. Baby Tomatoes,, washed & quartered
4311 ⅓ C. Extra0Virgin olive oil
4312 15 grings black pepper
4314 Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with plastic wrap and let stand 20 min. (check the directions on the packaging for your particular bulgur). Unwrap plasic and fluff with a fork.
4316 Toss bulgur with remaining ingredients and season, to taste, with salt & pepper. Serve chilled or at room temperature.
4325 1½ t. Whole Coriander Seeds
4328 1 Cucumber, peeled, seeded and chopped
4330 3 Cloves Garlic, minced
4331 1 small Red Onion, chopped
4332 ⅓ C. chopped Green Onions with tops
4333 2 C. finely chopped fresh Parsley, tightly packed
4334 ½ C. finely chopped fresh mint, tightly packed
4336 ¼½ t. Crushed Dried Red Chili Pepper (optional)
4337 ½ C. fresh lemon juice
4338 ⅓ C. best quality olive oil
4339 1 dash Salt & Pepper to taste
4342 Rinse the bulgur and place in a bowl covered by 1” of water. Allow to soak for one hour.
4344 Meanwhile, on a hot, ungreased skillet, carefully toast the coriander and allspice seeds; grind and set aside. Chop the tomatoes, sprinkle lightly with salt, and allow to drain in a colander. Do the same to the cucumbers. (This step prevents the salad’s becoming soggy.) Set aside for 15-20 min.
4346 When the bulgur has absorbed the water, drain in a colander, and then squeeze out any remaining moisture with your hands to prevent sogginess.
4348 Add the chopped garlic, onions, parsley, mint, peppers and toasted seeds. Toss in the chopped tomatoes and cucumbers. Drizzle with lemon juice and olive oil, tossing well. Cover and refrigerate for several hours or overnight. Allow to stand at room temperature for 30 min., adjust the seasonings, adding more olive oil, lemon juice or herbs if needed, and serve.
4352 Bulgur with Dried Cranberries
4354 Yield: Serves 8 From: The 2009 Cooking Light Holiday Cookbook
4356 1 C. coarse-ground Bulgur
4357 2 C. (¼”) cubed peeled English Cucumber
4358 1 C. Dried Cranberries
4359 ⅓ C. thinly sliced Green Onions
4360 1 C. finely chopped fresh Flat-Leaf parsley
4361 1 t. grated Lemon Rind
4362 ⅓ C. fresh lemon juice
4363 ⅓ C. extra-virgin olive oil
4367 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.
4371 Chinese Noodle Salad
4373 Yield: 8 servings From: Food for Life, Neil Barnard, MD
4375 6-8 C. finely shredded green cabbage (or a mix of green and red)
4376 ½ C. slivered almonds (or pumpkin seeds), toasted
4377 ¼ C. sesame seeds, toasted
4378 3-4 green onions, thinly sliced (or ¼ C. finely chopped red onion)
4379 1 package ramen noodle soup
4380 1 T. toasted sesame oil
4381 ⅓ C. seasoned rice vinegar
4382 2 T. raw sugar or other sweetener
4384 1 garnish Cilantro (optional)
4386 Place the shredded cabbage in a large mixing bowl.
4388 Toast the almonds and sesame seeds by placing them in an ovenproof dish and baking at 350F for 5-10 min., until lightly browned and fragrant. Watch carefully as they burn easily! Remove from oven and add to the cabbage, along with the green onions. Coarsely crush the ramen noodles and add them to the salad, uncooked, along with the packet of seasoning mix. Mix the remaining ingredients together and pour over salad. Let stand 30 min. or more before serving. The noodles become soft as the salad stands. Garnish with cilantro just before serving, if desired.
4390 Note: Be sure the ramen noodles are not fried and that the seasonings do not include animal products or tropical oils.
4396 Yield: 8 servings From: bocceman@media0ne.net
4398 1 lb. Broccoli Slaw or Regular Slaw
4399 1 C. Sunflower Seeds
4400 ¾ C. Slivered Almonds
4401 1 small bunch Green Onions, chopped
4402 2 Pkg. Ramen Beef or Roast Beef Flavored Noodles, crunched up small
4406 2 Packets seasoning from the Ramen noodles
4408 Mix olive oil, vinegar, sugar, and seasoning packets together about 4 hours before serving. Shake often until well blended. Just before serving layer brocoslaw, nuts, seeds, green onions, and crunched ramen noodles. Pour dressing over top. Toss and serve at once.
4412 Shrimp and Crab Salad with Peach Chutney and Curried Chutney Dressing
4417 1 # Back fin crab, picked through, chilled
4418 1 # large shrimp, cooked, peeled and deveined, well chilled
4419 6 stalks celery, sliced medium
4420 2 large heads romaine lettuce, washed, spun dry, bite sized pieces, well chilled
4421 1 large Boston lettuce, washed, spun dry, bite sized pieces, well chilled
4422 2 Belgian endive, cleaned, chilled
4423 Curried Peach Chutney Dressing (see recipe below)
4426 Radish roses, sliced egg, chopped chervil, tomatoes
4429 Toasted coconut, toasted sliced almonds, minced chives or green onion, peach chutney
4431 Assembling the Salad:
4432 In a very large bowl combine the greens and celery slices. Toss to combine. Scatter the shrimp and some dressing and toss gently. Scatter the crab and toss VERY gently. Serve individually or on a serving platter. Garnish. Surround the salad platter with condiments. Serve immediately.
4434 Curried Peach Chutney Dressing:
4436 1 C. Hellmann’s regular mayonnaise
4437 2 T. tarragon vinegar
4442 Combine all ingredients in bowl of processor. Process until combined thoroughly—don’t puree, just blend. Taste and correct seasoning, if necessary. Best made a day ahead for flavors to develop.
4450 20 oz. (1 can) chunk or sliced peaches, drained, reserving syrup
4451 2 C. packed brown sugar
4452 2 C. Heinz white vinegar (other brands may use petroleum products as base)
4453 1 large Vidalia onion, coarsely chopped
4454 1 clove garlic, minced
4455 ½ C. candied or crystallized ginger, diced
4462 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.
4466 Curried Tuna Salad with Apples & Currants
4468 Yield: 2 C. From: American Classics
4470 2-6oz. cans Solid White Tuna in water
4471 2 T. fresh lemon juice
4473 ¼ t. freshly ground black pepper
4474 1 small stalk Celery, minced (about ¼ C.)
4475 2 T. minced Red Onion
4476 1 medium firm, juicy Apple, cut into ¼” dice (about 1 C.)
4478 2 T. minced fresh Basil Leaves
4482 Drain tuna in a colander and shred with your fingers until no clumps remain and the texture is fine and even. Transfer the tuna to a medium bowl and mix in lemon juice, salt, pepper, celery, onion, apple, currants and basil. Mix curry powder into mayonnaise before folding into tuna. Salad can be covered and refrigerated for up to 3 days.
4486 Chicken Salad and Cranberry Brie Toast
4488 Yield: 6 Sandwiches From: adapted from Tyler Florence 2007
4491 2-3 lb. Whole Chicken
4493 2 Carrots, cut in 2” pieces
4494 3 Celery Stalks, cut in 2” pieces
4496 1 Head Garlic, halved horizontally
4498 4 Fresh Thyme Sprigs
4499 2 Fresh Rosemary Sprigs
4504 ½ C. Pecans, toasted and salted when still hot.(Tyler uses Walnuts)
4505 1 dash kosher salt & Freshly ground Black
4507 1 Heaping T. Dijon Mustard
4509 2 Celery Stalks, small dice
4510 2 T. freshly chopped Parsley leaves plus sprigs, for garnish
4511 2 T. extra-virgin olive oil
4512 2 C. Shredded Chicken meat, roughly chopped
4513 7 Slices Sourdough Bread, cut ½” thick
4514 4 T. unsalted butter, room temperature
4515 1 C. Cranberry Sauce (Tyler says ¼-C)
4517 1 Green Apple, thinly sliced
4519 Poached chicken: Put the chicken in a large stock pot and cover with 1 gallon cool water. Add the vegetables and herbs and bring to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 min., skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.
4521 Chicken salad: Preheat oven to 350F. Roughly chop pecans. Add pecans, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, salt and pepper, to taste, in a large mixing bowl. Fold in the shredded chicken. Toast bread until golden. Smear each piece with a little butter then a bit of cranberry sauce. Top with sliced apples, chicken salad and top with brie. Pop in oven to melt cheese.
4524 Roasted Wild Mushroom Salad
4526 Yield: 4-6 Servings From: Kitchen Sink class
4528 ¾ lb. Wild Mushrooms with no stems (shitake + oyster)
4532 1 dash Salt & Pepper
4533 many shavings Parmesan Cheese
4534 ¼ lb. Mixed Lettuces
4537 2 t. minced Shallots
4538 1 T. Balsamic Vinegar
4541 Reduced Mushroom Juices
4543 Mix mushrooms in a bowl with the olive oil. Spread them on a baking sheet and sprinkle with salt, pepper, wine and thyme sprigs. Bake uncovered for 30-40 min. (after the mushrooms are heated, cover with foil the remaining time). Pour off the juices and reduce them. Uncover the mushrooms and brown or leave as is. If mushrooms are large, cut them into ½” chunks.
4545 Whisk the shallots, vinegars, mushroom juices, olive oil and a little salt together. Mix a little dressing with the mushrooms; set aside. Toss dressing with the greens and serve on a plate. Serve the mushrooms over the greens. Shave Parmesan on top.
4549 Herbed Strawberry Sandwiches
4551 Yield: 24 sandwiches From: www.TeaTimeMagazine.com
4553 8 oz. (1 package) cream cheese, softened
4554 3 T. basil, fresh, minced
4555 ½ C. almonds, slivered (or sliced) and toasted
4559 8 slices honey-wheat bread, crusts removed, cut into thirds, and toasted
4560 1 lb. (1 package) strawberries, hulled and thinly sliced
4562 In a small bowl, mix together the cream cheese, basil, almonds, lemon
4563 juice, lemon zest, and salt until thoroughly combined.
4565 Evenly spread cream cheese mixture onto toast fingers, and top each
4566 with 3 strawberry slices.
4572 Yield: 4 Servings From: Kitchen Sink class
4574 3 # Red or Golden Beets, washed and dried, outer skin left on
4575 6 C. Mixed Garden Lettuces, washed and drained well
4576 ½ lb. Haricots Verts, trimmed, cooked until just tender w/sugar to keep color,
4577 shocked in cold water and drained
4578 4-5 T. extra-virgin olive oil
4579 6 slices bacon, thick-cut, cut crosswise into thin strips
4581 1 small Garlic clove, minced
4582 1 t. Red Wine Vinegar
4584 Salt and freshly ground black pepper to taste
4586 Heat oven to 400F. Rub the beets with 1 T. olive oil, put them on a baking sheet, and roast until fork tender, 60-90 min. When cooled, peel off outer skin and slice beets into ¼” rounds.
4588 Heat 1 T. oil in a medium non-stick frying pan over medium-low heat and add the bacon. Fry gently until well browned, stirring occasionally. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 T. fat. Fry the bread cubes over medium-high heat, turning frequently, until evenly browned. Remove the bread cubes with a slotted spoon and drain on paper towels. Discard any remaining fat.
4590 Stir the garlic, vinegar and mustard into the pan with the remaining oil and heat until just warm, whisking to combine. Season to taste with salt and pepper.
4592 Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens and haricots verts with enough vinaigrette to just moisten them. Divide the mixture among the salad plates and sprinkle with the fried bacon and croutons.
4596 Salad with Warm Grilled Portobellos & Feta
4598 Yield: 6 From: Kitchen Sink class
4600 12 C. mixed baby salad greens (mesclun and/or field greens)
4603 3 T. Extra virgin olive oil
4606 1 lb. Portobellos, cleaned, stems removed and chopped, cap cut in ½” slices
4608 2 large shallots, chopped
4609 ¼ C. sherry vinegar (or raspberry, white balsamic, champagne vinegar)
4610 2 T. freshly squeezed lemon juice
4612 ¼ C. chopped Italian parsley
4614 ½ t. kosher or sea salt
4615 ½ t. freshly ground pepper
4617 Arrange greens on 6 individual dinner plates or 1 serving platter and set aside.
4619 Combine the oils and mix 2 T. of the oil mixture with the juice of 1 lemon. Toss the sliced portobellos in this mixture to coat and allow to macerate for 30 min. Preheat the outdoor grill. When hot, lightly oil the grill and grill the portobello slices until tender.
4621 While grilling, heat the remaining oils in a non-reactive skillet until hot. Add the chopped portobello stems and sauté until brown. Add the pine nuts and shallots and cook 1 min.—pine nuts burn easily! Stir in the vinegar, lemon juice, chives, parsley, sugar, salt and pepper, and then turn off the heat.
4623 Arrange the warm grilled mushrooms on the greens. Drizzle with the warm dressing, and then sprinkle with the crumbled feta. Serve at once.
4631 1 head Green cabbage, shredded
4633 1 Red onion, thinly sliced
4634 2 Green Onions (white & green parts), chopped
4641 Several dashes hot sauce
4642 1 dash kosher salt & black pepper
4644 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.
4650 Yield: 12-16 servings
4652 6 C. shredded cabbage
4653 2 C. shredded carrots
4654 8 bacon strips, cooked and crumbled
4655 12 green onions with tops, thinly sliced
4658 ⅓ C. granulated sugar
4661 In a large bowl combine cabbage, carrots, bacon and onions. In a jar with tight-fitting lid, mix remaining ingredients. Shake well. Just before serving, pour dressing over cabbage mixture and toss. Does not keep well once dressing is added.
4663 Note: Can double recipe but don’t double dressing.
4667 Layered Mexican Salad with Cilantro Jalapeño Dressing
4669 ⅔ C. dried Black beans, picked over and rinsed
4671 2 T. White-wine vinegar
4673 ½ C. chopped Red onion
4674 2 C. thinly sliced Iceberg lettuce
4675 1½ C. chopped, seeded Tomato
4676 1 C. frozen Corn, thawed or boil fresh for 2 min., refresh under cold water and drain well
4677 ½ C. chopped Green bell pepper
4678 1 C. coarsely grated Monterey Jack cheese
4680 4 slices lean bacon, cooked until crisp, drained and crumbled
4681 1 spring cilantro, for garnish
4684 3-5 # pickled Jalapeño chilies (or to taste), seeded
4685 ¼ C. White-wine vinegar
4688 ½ C. packed fresh Cilantro
4690 In a large saucepan cover the beans with 2” cold water, bring to a boil, and boil for 3 min. Remove pan from heat, let beans soak for 10 min, and drain them. In the pan cover the beans again with 2” cold water, bring to a boil, and simmer the beans for 45 min., or until they are just tender. Drain the beans in a sieve, refresh them in cold water and transfer them to a bowl. Add the oil, vinegar and salt, mix well. Chill, covered, for at least 2 hours and up to 24.
4692 Make the dressing while the mixture is chilling. In a blender puree the chilies with the vinegar and salt. With the motor running add the oil in a stream, and blend until the mixture is emulsified. Add the cilantro and blend until the cilantro is chopped fine.
4694 Drain the beans and toss them with the onion. In the bottom of a 2 qt. Glass soufflé dish or bowl arrange the lettuce, top it with the bean mixture, reserving 2 T. of the beans for decoration. Top the bean layer with the tomato, reserving 1 T. for decoration. In a small bowl toss together the corn and bell pepper, place on top of the tomato mixture, reserving 1 T. Top the corn layer with the cheese. The salad may be prepared up to this point 8 hours in advance—keep covered and chilled. Arrange the avocado like spokes of a wheel and put reserved toppings inside.
4700 Yield: 10 servings From: Food for Life, Neil Barnard, MD
4702 1½ C. dry black beans or 3-15 oz. cans black beans
4704 2 C. frozen corn, thawed
4705 2 large tomatoes, diced
4706 1 large green pepper, diced
4707 1 large red or yellow pepper, diced
4708 ½ C. chopped red onion
4709 ¾ C. chopped cilantro
4710 2 T. seasoned rice vinegar
4711 2 T. apple cider vinegar or distilled vinegar
4712 1 lime or lemon, juiced
4713 2 cloves garlic, minced
4715 1 t. ground coriander
4716 ½ t. crushed red pepper, or a pinch of cayenne
4719 Sort through the beans to remove any debris, then wash and place them in a large pan or bowl with about 6 C. water. Soak overnight. Pour off soaking water and place in a kettle with the 3½ C. of fresh water. Bring to a simmer, and cook until the beans are just tender, about 45 min. to 1 hour. (Although the beans should be thoroughly cooked, in this case they should not be overcooked.) Drain and cool the cooked beans. If you are using canned beans, simply drain and rinse them and proceed from here.
4721 When the beans are cool, combine them with the corn, tomatoes, bell peppers, red onion and cilantro. Whisk together the dressing ingredients and pour over the salad. Toss gently to mix.
4727 Yield: 10 servings From: Eric Huntley, The Kitchen Sink 5/18/2004
4729 8 oz. Cool Whip Topping
4732 ½ bag Mini Marshmallows
4733 ? ? Shredded Coconut
4734 1 small can Mandarin Oranges, drained
4735 1 small jar Maraschino Cherries, drained and cut in half
4737 ? # Pineapple, diced
4738 ? # Strawberries, cut in half
4742 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.)
4748 1 lb. whole unsalted butter, softened
4749 ½ bunch Watercress, washed, dried and chopped
4750 2 T. Parsley, chopped
4751 2 # Shallots, minced
4755 Combine in a mixer using the paddle attachment. Roll in parchment and refrigerate.
4757 Note: Use on top of fish or steamed vegetables.
4763 Yield: 1 C. (Serves 4) From: 2000 Television Food Network
4766 1 T. freshly squeezed lemon juice
4767 ½ C. unsalted butter, melted (1 stick)
4768 1 Pinch Cayenne Pepper
4771 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.
4773 Note: If not using immediately, cover sauce and place in a warm spot until ready to use.
4779 Yield: 8 C. From: Dan Smith & Steve McDonagh
4782 6 Rosemary Sprigs, leaves stripped, plus sprigs for garnish
4783 4 C. Israeli Couscous
4788 Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 min., add the couscous. Stir to coat well and cook 2 min., stirring frequently. Add the chicken stock, salt, and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 min. Remove from the heat, fluff with a fork and transfer to a serving bowl. Garnish with fresh sprigs of rosemary around the sides of the dish.
4794 Yield: 6 Servings From: Tori Ritchie, Food Network 2001
4797 ½ C. diced dried Apricots (preferably Turkish)
4801 In a medium-size baking dish, stir together couscous and apricots. Mix boiling water and salt in a measuring cup. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 min. Remove foil, and fluff couscous with a fork. If you need to keep it warm, place couscous in a low oven until ready to serve.
4807 Yield: 6 servings From: Risotto, Polenta, and Grains
4809 1 C. yellow corn meal, coarsely ground, preferably stone ground
4812 1 bit water, milk, broth, or cream, if needed
4814 In a large slow cooker, stir together the cornmeal, salt and water.
4815 Cover and cook on high for 2 hours. Stir the polenta. If it seems
4816 too thick, add a little water, milk, broth or cream. Cook for 30 to
4817 60 min. more, or until thick and creamy. Serve hot.
4820 Use half broth and half water.
4821 Use half milk and half water.
4822 Stir 2 T. butter or olive oil into the finished polenta.
4823 Add herbs or grated cheese to the finished polenta.
4829 Yield: 6 Servings From: Tyler Florence
4832 1½ C. finely ground Cornmeal
4834 ¼ C. freshly grated Parmesan
4838 In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter and salt. Turn off the heat and keep in a warm place until ready TO SERVE.
4842 Baked Garlic Cheese Grits
4844 Yield: 12 Servings From: Paula Deen
4851 16 oz. Cheddar Cheese, cubed
4853 4 Large Eggs, beaten
4854 ½ C. (1 stick) unsalted butter
4855 8 oz. Sharp White Cheddar Cheese, grated
4857 Preheat oven to 350F. Grease a 4 qt. casserole dish.
4859 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.
4863 Polenta with Parmesan Cheese
4867 ½ oz. Shallots, chopped fine
4868 1 T. garlic, chopped fine
4870 1½ qt. (48 oz.) chicken stock
4871 12 oz. Yellow cornmeal
4873 ¼ C. Parmesan cheese, grated
4874 1 dash Salt & pepper to taste
4876 Sauté the shallots and garlic in the butter in a large pot until they are translucent. Add the stock and bring it to a boil. Add the cornmeal in a stream, stirring constantly until it has all been added. Simmer the mixture for 45 min., stirring often; when done, it should pull away from the sides of the pot.
4878 Remove the pot from the heat and blend in the egg yolks, cheese and seasonings. Grease an 11x16” jelly roll pan. Line bottom with parchment paper. Grease paper. Pour the polenta into prepared pan and refrigerate until it is cool and firm. Brush top side with olive oil. Place cutting board on top of pan and flip over. Lift of pan and brush with oil. Cut into desired shape (triangles). Panfry the polenta until it is golden brown on both sides.
4880 Note: Recipe can be doubled.
4887 2 cans cream style corn
4896 Preheat oven to 350F. In a large bowl mix all ingredients--excluding cheese, together. Pour into a 1½ qt. Casserole. Top with cheese. Bake for 1 hour.
4900 Scalloped Corn Casserole
4904 2 C. roasted corn kernels (can use canned)
4905 1 can (14½ oz.) creamed corn
4906 8 oz. French Onion Sour Cream Dip
4907 1 egg, lightly beaten
4908 1 box (8½ oz.) corn muffin mix
4909 ¼ C. (½ stick) butter, melted
4910 1 jar (4 oz.) chopped sweet red pimentos, drained
4911 ¼ t. ground red pepper
4915 Heat oven to 350F. Coat deep 2 qt. casserole with oil.
4917 Mix together everything. Scrape into prepared casserole. Bake for 60 min. or until set and lightly golden. Serve immediately.
4921 Sagaponack Corn Pudding
4923 Yield: 15-20 Servings From: O magazine, Nov. 2002
4925 1½ sticks Butter (12 T.)
4927 1½ C. Yellow Onion, chopped
4931 ¾ C. Yellow Cornmeal
4933 5 T. fresh Basil Leaves, chopped
4936 1¼ t. freshly ground Pepper
4937 1¼ C. grated extra-sharp Cheddar Cheese, plus extra to sprinkle on top
4939 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.
4941 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.
4943 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.
4947 Great Aunt Alice’s Corn Pudding
4951 2 C. cream-style corn
4960 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.
4962 Pre-heat oven to 325. Bake 1 hour.
4968 Yield: 8 From: adapted from Gourmet magazine
4970 3 lb. small Carrots (including greens; carrots about 5” long), tops trimmed to 1” and carrots peeled
4973 Preheat oven to 400F. with rack in lower third.
4975 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.
4977 Note: Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.
4979 Also works great with parsnips!
4987 5-6 asparagus spears per person
4988 extra virgin olive oil
4989 balsamic vinegar (use the highest quality you can afford)
4990 Reggiano Parmesan cheese
4991 salt and pepper, freshly ground
4993 Pre-heat oven to 400.
4995 Wash asparagus and break off the stalk ends a few inches up from the bottom. Place asparagus in a line on a baking sheet. Brush or drizzle with olive oil, especially the tips. Bake 5-8 minutes until just tender (when you smell the aroma of asparagus, they are ready). Shake the pan occasionally.
4997 Remove from oven. Sprinkle with vinegar, salt and pepper. Grate cheese over top. Serve.
4999 Note: This is always a hit at Laurie’s dinner parties.
5001 Pick the thinnest asparagus stalks available. The big thick ones are not as good.
5002 Can be served at room temperature.
5006 Roasted Turnips, Shallots & Garlic with Rosemary
5011 1½ to 2 lb. Turnips or Rutabagas, peeled and cut into 1¼” pieces
5012 4-6 Shallots, peeled
5013 2 T. melted Butter or olive oil, or half oil and half butter
5014 1 t. Crumbled Dried Rosemary (or 2 t. fresh)
5015 1 dash Salt and black pepper
5017 Preheat oven to 375F. Put whole, unpeeled garlic head in a small saucepan with water to cover. Bring water to a boil, and then simmer to soften cloves and loosen skins, about 10 min. Drain and refresh garlic head under cold water. Separate cloves and peel.
5019 Put turnips and shallots in roasting pan large enough to hold them without crowding. Toss with oil (or butter) and sprinkle with rosemary and salt to taste. Roast for 30 min., stirring or shaking vegetables every 15 min. Increase heat to 425F. Add garlic, and continue roasting until turnips are tender and evenly browned, 15 to 20 min. longer. Sprinkle with pepper. Taste and adjust seasonings. Serve hot or at room temperature.
5023 Sweet Potato Puree with Smoked Paprika
5025 Yield: 8 servings From: Gourmet magazine Nov. 2005
5027 3 lb. Sweet Potatoes
5028 ½ stick (¼ C.) Unsalted butter, cut into ½” cubes & softened
5030 ¼ t. Sweet or Hot Smoked Paprika
5031 ¼ t. Salt, or to taste
5032 ⅛ t. Cayenne, or to taste (I omit)
5034 Put oven rack in middle position and preheat oven to 400F. Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour. When cool enough to handle, peel, then cut away any eyes or dark spots. Puree potatoes with butter, cream, paprika, salt & cayenne in a food processor until smooth.
5036 Note: Puree can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.
5040 Mashed Sweet Potatoes with Caramelized Onion
5042 Yield: 16 servings From: Peter Fontaine 10/30/2000 class
5044 6 very large sweet potatoes
5046 1 C. brown sugar, divided
5047 ½ lb. Unsalted butter (2 sticks)
5048 salt & pepper to taste
5050 In a large, non-stick sauté pan melt butter slowly. When butter is hot, add onions in shifts so pan stays hot. Cook slowly to bring out water and sugar. Cook until onions get a nice golden brown and syrupy texture. Remove from heat and add half the brown sugar. Set aside and let cool. When cool, chop up with a chef’s knife.
5052 In a large pot with the remaining half of the brown sugar boil the potatoes until soft. Drain and add back to the pot and heat until potatoes are dry. Mash up potatoes but leave some lumps. Add caramelized onions.
5056 Sweet Potato Galette
5058 Yield: 8-10 servings
5060 6 lb. Sweet potatoes (about 4 large)
5061 4 large cloves garlic, crushed
5062 ¼ C. vegetable oil, divided
5063 1 T. coarse ground black pepper
5065 1 lb. Onions, thinly sliced (3 C.)
5067 Preheat oven to 350F. Scrub potatoes well; cut unpared potatoes into 1” cubes. Place on large baking pan (with sides) with the garlic. Drizzle with 2 T. oil; sprinkle with pepper and salt. Toss to coat. Bake 25 min. or until tender, turning occasionally.
5069 Meanwhile, in a large skillet, cook onions slowly in remaining 2 T. oil until a deep golden-brown, about 20 min.
5071 Combine onions with the potatoes and garlic. Place into an ungreased, shallow 7-8 C. casserole, pressing potatoes down firmly into the dish; cover with foil.
5073 Bake 30 min. or until heated through. Place serving platter on top of the baking dish; invert; shake gently to loosen; remove baking dish.
5077 Potatoes on the Half Shell
5081 8 # medium-sized Idaho Baking Potatoes
5085 2 # Green Onions, finely chopped (about ⅓ C.)
5087 ¼ t. freshly ground Pepper
5088 1 C. grated Cheddar Cheese
5091 Preheat oven to 400F. Scrub potatoes and dry. Pierce skins with a fork. Bake at 400F for 1 hour. Cut a slice from the top of each potato. Scoop out potato, leaving ¼” thickness inside. Rice potatoes. Beat in enough hot milk to make potatoes smooth and fluffy. Add butter. Stir in beaten egg, onion, salt and pepper. Spoon potato mixture back into shells, mounding slightly. Top with cheese. Sprinkle with paprika. Bake at 350F until cheese is melted.
5093 Potato may be made ahead of time and kept in the refrigerator.
5095 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.
5099 Creamy Garlic Mashed Potatoes
5101 Yield: 10-12 Servings From: Alton Brown
5103 3½ lb. Russet Potatoes
5104 16 oz. Half-and-Half
5105 6 Cloves Garlic, crushed
5107 6 oz. Parmesan, grated
5109 Peel and dice the potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
5111 Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
5113 Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, Parmesan; stir to combine. Let stand 5 min. so that mixture thickens and then serve.
5117 Chive and Garlic Mashed Potatoes
5119 Yield: 10-12 Servings From: Tyler Florence
5121 6-8 Large Yukon Gold Potatoes, peeled and quartered
5126 4 Cloves Garlic, lightly crushed
5128 kosher salt and freshly ground black pepper
5131 Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20-30 min. Drain well and remove the bay leaves.
5133 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.
5139 Yield: 8-10 Servings
5141 32 oz. Hash Browns, frozen
5146 1 Can Cream of Chicken Soup
5148 2 C. shredded Cheddar Cheese
5149 40 Ritz Crackers (1 stack), crushed
5151 Let potatoes stand at room temperature until separable. Place in 9x13” casserole. Melt ½ c. butter and pout over potatoes. Combine salt, pepper, soup, and sour cream. Stir until smooth and pour over potatoes. Sprinkle with cheese, crackers and ¼ C. melted butter. Bake at 350F for 45 min.
5155 Weekday Scalloped Potatoes
5157 Yield: 4-6 Servings From: Cook’s Illustrated March/April 2003
5159 2 T. unsalted butter
5160 1 medium Onion, minced (about 1 C.)
5161 2 medium Garlic Cloves, minced (about 2 t.)
5162 1 T. chopped fresh Thyme Leaves
5164 ¼ t. ground black pepper
5165 2½ lb. (about 5 medium) Russet Potatoes, peeled and sliced ⅛” thick
5166 1 C. canned Low-Sodium Chicken Broth
5169 4 oz. Cheddar Cheese, shredded (1 C.)
5171 Adjust oven rack to middle position; heat oven to 425F.
5173 Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 min. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 sec. Add potatoes, broth, cream, and bay leaves and bring to a simmer. Cover and reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 min. Discard bay leaves. Sprinkle evenly with cheese. Bake uncovered until cream is bubbling around edges and top is golden brown, about 15 min. Cool 10 min. before serving.
5176 Chipotle chili and smoked cheddar: Add 1 large chipotle chili in adobo, minced (about 1½ T.), along with garlic, and substitute smoked cheddar cheese for regular cheese.
5180 Gram Carlson’s Hash Brown Potato Bake
5184 1 stick butter, melted
5185 32 oz. frozen hash browns, thawed or just broken into pieces frozen
5186 1 can cream of mushroom soup
5189 2 t. dried minced onion
5190 2 C. cubed Velveeta cheese
5194 2 C. cornflake crumbs
5196 Mix together all except topping and put in 9x13” casserole dish. Mix topping and put on casserole.
5198 Pre-heat oven to 350. Bake 1 hour or until bubbly.
5201 The Ultimate Potato Gratin
5203 Yield: 6 Servings From: Tyler Florence, Copyright 2003
5205 1 Head Savoy Cabbage, cored, cleaned, and shredded
5206 1 (2”) piece slab Bacon, thinly sliced
5207 2 T. unsalted butter, plus more for greasing the gratin dish
5208 4 Cloves Garlic, finely chopped
5209 ½ Bunch fresh Chives, finely chopped to ¼ C.
5210 sea salt and freshly ground black pepper
5211 2 lb. Baking Potatoes, unpeeled and thinly sliced (about ⅛”)*
5213 2 C. grated Parmesan
5215 Preheat oven to 375F.
5217 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.
5219 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.
5221 Generously butter the bottom and sides of an ovenproof casserole dish.
5223 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.
5225 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.
5227 * Slice the potatoes immediately before using so they don't turn brown.
5233 From: Kitchen Sink class 5/12/1998
5236 ¼ lb. Grated Parmesan cheese
5237 ? oz. Dry bread crumbs
5241 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.
5245 Roasted Potatoes with Rosemary
5249 several # Yellow or Idaho (peeled) or red potatoes, figure a big potato or 2-3 medium ones per person
5250 1 baking-sheet Olive oil
5251 1½” sprig Fresh rosemary, rinsed and chopped fine
5252 1 Clove garlic, finely minced (optional)
5254 Preheat oven to 350F.
5256 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!
5258 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!
5262 Celery Root and Potato Puree
5264 Yield: 6 Servings From: FoodNetwork 2008
5266 3 large Idaho Potatoes, cut into 1” cubes, held in water until ready for use
5267 several dashes kosher salt
5268 1 large Celery Root, tough outer parts removed, cut into 1” cubes
5269 1 to 1½ C. heavy cream
5270 1 Stick cold Butter, cut into parts
5273 Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2” and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 min., add the celery root and cook until both vegetables are “fork tender”. Strain the vegetables.
5275 Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the vegetables through a food mill into a large bowl. Add about ¼ of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
5279 Baked Bean Casserole
5281 3-16 oz. cans Pork-n-Beans
5282 1 medium Onion, diced
5283 ¼ Green Bell Pepper, diced
5285 2 T. Ketchup (or BBQ sauce)
5286 ½ C. Packed brown sugar
5288 Preheat oven to 400F.
5290 Sauté onion and green pepper. Mix everything together. Pour into casserole dish. Cover and bake for 1 hour. Remove cover and cool about 15 min.
5292 Note: Don't let beans dry out during cooking.
5296 Humble Home-Cooked Beans
5298 Yield: 4 Servings From: Jamie at Home, Jamie Oliver
5300 11 oz. Dry Cranberry or Cannellini Beans, soaked in cold water at least 12 hours
5301 3 Cloves Garlic, unpeeled
5302 A few sprigs Fresh Thyme
5303 1 sprig Fresh Rosemary
5305 1 Stick Celery, trimmed
5306 1 small Potato, peeled and halved
5308 extra-virgin olive oil
5310 A few sprigs Fresh Flat-Leaf Parsley, chopped
5313 Drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes. Place the beans on the heat and slowly bring to a boil. Cover with a lid and simmer very gently for 45 min. to an hour, depending on whether you’re using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
5315 When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough.
5319 Slow Cooker Pinto Beans
5321 Yield: 10-12 Servings From: adapted from FoodNetwork 2008
5323 1 lb. Dry Pinto Beans
5333 Sort through beans to remove any stones and wash beans and soak overnight in cold water to cover by 3”. Drain beans and dump into slow cooker. Stir in chili powder and oregano.
5335 Brown bacon in a skillet and add meat and any rendered fat in the slow cooker with the beans.
5337 Add water to cover (at least 4 C.). Add onion. Stir well. Season, to taste, with salt and pepper. Cover the pot and cook on high until beans are very tender, about 5 hours.
5345 1 lb. Dry Black Beans
5347 1 medium Onion, diced
5348 1 Jalapeño Pepper, stem & seeds removed, chopped very fine
5349 3 cloves garlic, minced
5354 3 T. extra-virgin olive oil
5356 Heat olive oil in 4 qt. pan over medium heat, add onion and simmer until golden brown, about 10 min. Next add jalapeño pepper, garlic, and bay leaves, fry until fragrant, about 2 more minutes. Add all remaining ingredients and bring to a boil, reduce heat to a simmer and continue to cook for about 3 hours or until beans are tender, while adding water to keep level ½” above beans at all times. Do not add any liquid the last 30 min. and let all moisture soak into beans to create a thick consistency. Remove ham hock and serve immediately.
5360 Shred, Head, Butter and Bread
5362 Yield: 4 Servings From: Alton Brown, copyright 2003
5364 ½ Stick Unsalted Butter
5365 ½ C. Pulverized, Seasoned Croutons
5367 1 small head Cabbage, shredded
5370 2 Pinches Dry Mustard
5372 Fill your largest pot ¾ full with water and bring to a boil on high heat.
5374 Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
5376 Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 min. exactly.
5378 Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the bread-crumb dressing and toss to coat thoroughly.
5384 Yield: 4-6 Servings From: Paula Deen, copyright 2003
5386 ½ lb. Smoked Meat (ham hocks, smoked turkey wings, or smoked neck bones)
5391 1 T. Red Hot Pepper Sauce
5392 1 Large Bunch Collard Greens
5395 In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour.
5397 Wash collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into ½-1” thick slices. Place greens in pot with meat and add butter. Cook for 45-60 min., stirring occasionally. When done, taste and adjust seasoning.
5401 Collard Greens Brazilian Style
5405 2 lb. (2 to 3 large bunches) collard greens, center stems removed
5406 5 thick-slices bacon, cut into small pieces
5407 3 cloves garlic, minced
5413 Roll the collard green leaves and slice them into thin strips. Heat a
5414 Dutch oven with olive oil, add bacon and let cook until the bacon is
5415 crispy. Add garlic and the collard greens, and let sauté for 3 to 4
5416 min. Season with salt and pepper.
5420 Brussels Sprouts with Browned Butter & Garlic
5424 1 stick unsalted butter
5425 2 lb. Brussels Sprouts
5430 Wash and trim Brussels sprouts. Place slicing disk (4mm) in your food processor and process all Brussels sprouts to create thin disks. Heat a large sauté pan over medium high heat, add butter and let cook until foam subsides and butter turns golden brown. Add garlic and cook until fragrant, about 20 seconds, then add Brussels sprouts, salt & pepper. Continue cooking until Brussels sprouts are tender and turn golden brown on the edges.
5434 Zucchini & Tomato Casserole Version #2
5436 Yield: 6 Servings From: Flo Anderson’s 4th of May Cookbook
5438 ¾ C. crushed Ritz Crackers
5442 6 medium Zucchini, washed and sliced
5443 3 medium Tomatoes, peeled and sliced
5444 1 medium Onion, sliced
5445 1 C. Sharp Cheddar Cheese, grated
5449 Heat oven to 350F. Butter casserole dish. Combine crumbs and seasonings and set aside.
5451 Alternate layers of zucchini, tomatoes, and onions in casserole dish, sprinkling each layer with crumb mixture, cheese and dots of butter. Sprinkle the tomato layers with the brown sugar then the crumb mixture. Top should be cheese.
5453 Spray a sheet of aluminum foil with vegetable spray and cover the casserole. Bake for 45 min. Uncover and bake an additional 15 min. Hold well.
5457 Sautéed Zucchini & Corn with Chives
5459 Yield: 4 Servings From: Cook’s Country June/July 2005
5461 4 medium Zucchini, ends trimmed
5462 3 T. unsalted butter
5463 1 medium Shallot, minced
5464 2 C. frozen Sweet Corn, defrosted
5465 1 T. minced fresh Chives
5468 Shred zucchini on large holes of box grater or with shredding (or julienne) disk of food processor. Wrap shredded zucchini in triple layer of paper towels and squeeze out excess liquid.
5470 Heat butter in large nonstick skillet over medium-high heat. When foaming subsides, add shallot and cook, stirring occasionally, until soft, 2 to 3 min. Add zucchini and corn and cook, stirring occasionally, until tender, 6 to 8 min. Stir in chives and season to taste with salt and pepper.
5474 Grilled Portobellos Filled with Wild Rice
5476 Yield: 8 Servings From: Bobby Flay
5478 8 Medium-sized Portobello Mushroom Caps
5480 1 dash Salt and Pepper
5481 1 # Wild Rice Pilaf, recipe follows
5482 1 # Piquillo Pepper Vinaigrette, recipe follows
5483 ⅓ C. Sliced Almonds, toasted
5485 Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
5490 Yield: 8 Servings From: Bobby Flay
5493 3 C. chicken stock, plus ½ C.
5497 1 Spanish Onion, finely chopped
5498 2 Cloves Garlic, finely chopped
5500 2 t. finely chopped Fresh Thyme Leaves
5503 2 t. finely chopped Fresh Rosemary Leaves
5504 ¼ C. chopped Fresh Flat-Leaf Parsley
5506 Place wild rice in a colander and rinse well with cold water. Combine 3 C. stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1½ to 2 hours. Drain well.
5507 Heat oil in a large sauté pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining ½ C. stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
5510 Piquillo Pepper Vinaigrette
5512 1 Jar (7½ oz.) Piquillo Peppers, chopped
5513 ½ Small Red Onion, coarsely chopped
5514 8 Cloves Roasted Garlic, peeled
5515 ¼ C. Aged Sherry Vinegar
5518 1 dash Salt and freshly ground black pepper
5521 Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
5524 Broccoli, Parmesan & Lemon
5526 Yield: 4 Servings From: Tyler Florence FoodNetwork2006
5528 3 Heads Broccoli (about 3 lb.)
5530 1 dash Salt & freshly ground black pepper
5531 1 C. freshly grated Parmigiano-Reggiano
5534 Preheat oven to 400F.
5536 Trim about 1” off the ends of the broccoli stalks and cut the broccoli lengthwise into spears (cut each stalk into fourths). Arrange the broccoli on a nonstick cookie sheet, drizzle with olive oil and season with a little bit of salt & a generous amount of pepper. Toss to coat evenly. Transfer to the oven and roast for 10 min.
5538 Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli, about 10 min. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
5544 Yield: 8-10 Servings From: Paula Deen
5546 20 oz. (2 pkgs.) Frozen Chopped Broccoli, cooked and drained
5548 1 C. Grated Sharp Cheddar
5549 10¾ oz. (1 can) Condensed Cream of Mushroom Soup
5550 2 # eggs, lightly beaten
5551 2 C. Crushed Ritz Crackers
5554 Preheat oven to 350F. Spray a 9x13” baking dish with vegetable oil cooking spray.
5556 In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 min. or until set and browned.
5562 Yield: 4-6 Servings From: Ina Garten Barefoot in Paris 2004
5564 3 lb. head Cauliflower, cut into large florets
5566 4 T. (½ stick) unsalted butter, divided
5567 3 T. all-purpose flour
5571 ¾ C. grated Gruyere, divided
5572 ½ C. freshly grated Parmesan
5575 Preheat oven to 350F.
5577 Cook the cauliflower florets in a large pot of boiling salted water for 5-6 min, until tender but still firm. Drain.
5579 Meanwhile, melt 2 T. of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 min. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 min., or until thickened. Off the heat, add 1 t. salt, the pepper, nutmeg, ½ C. of the Gruyere, and the Parmesan.
5581 Pour ⅓ of the sauce on the bottom of an 8 by 11” by 2” baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining ¼ C. of Guyere and sprinkle on top. Melt the remaining 2 T. of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25-30 min., until the top is browned. Serve hot or at room temperature.
5587 From: Islanders Cookbook
5589 2 # large (28 oz.) cans Tomatoes, un-drained
5593 1 dash Salt, to taste
5595 ½ @ Yellow Onion, chopped
5596 3-4 slices White Bread, torn into small pieces
5599 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.
5601 Note: Can make ahead and bake later.
5609 4 # Tomatoes, peeled and sliced
5610 10 leaves Basil, chopped
5611 ½ C. chopped Green Onion
5612 1 # 9” pre-baked deep dish pie shell
5613 1 C. grated Mozzarella cheese
5614 1 C. grated Cheddar cheese
5616 1 dash Salt and Pepper
5618 Preheat oven to 350F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 min.
5620 Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 min. or until lightly browned.
5622 To serve, cut into slices and serve warm.
5626 4th of May Tomato Pie
5628 Yield: 8 Servings From: Flo Anderson’s 4th of May Cookbook
5630 1 Large Onion, sliced
5631 1 Box Ritz Crackers (3 sections)
5632 56 oz. (2 28 oz. cans) Diced Tomatoes
5633 2 C. Mayonnaise (Hellmann’s)
5634 1 C. Cheddar Cheese, shredded
5635 1 C. Parmesan Cheese, shredded
5636 1 T. fresh Basil, chopped
5638 Preheat oven to 350F.
5640 Sauté the onion until tender in a little oil. Blend Ritz crackers in a food processor to form fine crumbs. Place ½ the crumbs in the bottom of a greased 9x13” baking dish.
5642 Pour one of the cans of diced tomatoes, with the juice, evenly over the crumbs. Spread half the onion slices over the tomatoes. Sprinkle ½ of the remaining crumbs over the tomatoes and top this with the second can of tomatoes with juice, and the remaining onions.
5644 In a separate bowl combine the mayonnaise, both types of cheeses and basil and smooth this mixture over the tomatoes. Sprinkle the remaining crumbs on the top and bake for 20-30 min. until hot and browned.
5648 Sherry Cherry Tomatoes
5650 Yield: 4 Servings From: Rachael Ray
5652 2 T. extra-virgin olive oil, 2 turns of the pan
5653 3 large Cloves Garlic, finely chopped
5654 1 small Onion, finely chopped
5655 1 Pint Cherry Tomatoes
5656 2 T. Sherry or Sherry Vinegar
5658 ½ t. crushed red pepper Flakes
5661 Preheat oven to 375F.
5663 Preheat a skillet over medium-high heat. Add olive oil, garlic, and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry or sherry vinegar, sugar, pepper flakes and salt. Toss to coat tomatoes and roast in oven for 18 to 20 min.
5667 Oven Baked Brown Rice with Roast Tomatoes
5669 Yield: From: Williams-Sonoma
5671 8 Plum Tomatoes, seeded and coarsely chopped
5672 Coarse Salt and black pepper, to taste
5673 1 t. unsalted butter
5675 1 Yellow Onion, chopped
5676 2 C. Short-Grain Brown Rice
5677 1 T. chopped Fresh Thyme, plus sprigs for garnish
5678 4¼ C. chicken stock, heated
5680 Preheat oven to 400F.
5682 Line a rimmed baking sheet with aluminum foil. Season the tomatoes with salt and spread them out on the prepared baking sheet. Roast until the edges of the skins are browned but not burned, 10 to 12 min. Remove from the oven and set aside. Reduce the oven temperature to 375F.
5684 Meanwhile, in a Dutch oven or a large, heavy heatproof saucepan with a lid over medium heat, melt the butter with the oil. Add the onion and sauté until soft and translucent, about 5 min. Add the rice and chopped thyme and season with salt and pepper. Continue to cook, stirring constantly, until the rice is shiny, about 3 min.
5686 Stir in the roast tomatoes, then pour in the hot stock. Stir once, cover and bring to a boil. Transfer to the oven and cook, covered, until all the liquid is absorbed, 40-45 min. To test for doneness, tilt the baking dish to one side. If the rice moves, continue cooking until all the liquid is absorbed; if the rice clings to the top edges of the baking dish, it is done.
5688 Remove the rice from the oven and fluff with a fork. Transfer to a warmed serving bowl. Garnish with thyme sprigs and serve immediately.
5690 Note: Keeps well in the refrigerator a few days.
5696 Yield: 6 Servings From: Paula Deen FoodNetwork2006
5699 1½ C. Long-Grain Rice
5700 14 oz. (1 can) Unsweetened Coconut Milk
5703 1 Large Ripe Mango, peeled & cubed (or 10 oz. bag Frozen Mango Chunks, thawed
5705 In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 min. or until the liquid is absorbed.
5707 Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 min. before serving.
5713 Yield: 4-6 servings From: Inn at Cedar Falls Hocking Hills, OH
5716 1 C. onion, finely chopped
5720 2 C. fresh spinach, chopped
5721 3 T. snipped fresh chives
5722 1 T. chopped fresh thyme leaves
5723 Salt & pepper to taste
5724 ½ C. freshly grated Parmesan cheese
5726 Heat oil in a heavy saucepan or flameproof casserole. Add onion and garlic. Cook over low heat until soft, about 5 min. Add rice, stir, and cook another 3 min.
5728 Meanwhile, bring stock to a boil in another saucepan and keep it at a simmer. Slowly add 1 C. stock to rice, stirring constantly. Continue to stir, allowing rice to simmer. When stock has been absorbed, add ½ C. and allow it to simmer, stirring well until absorbed. Add spinach, chives and thyme.
5730 Continue cooking, adding stock, ½ C. at a time stirring constantly, until rice is slightly creamy and just tender. Altogether the rice should cook 25-30 min. Stir in salt and pepper, and the Parmesan. Serve immediately.
5736 Yield: 4-6 servings From: Kitchen Sink Class
5742 2½ T. fresh lemon juice
5744 2-3 C. chicken stock
5745 Zest from ½ Lemon plus some to garnish
5747 1 T. Grated Parmesan
5748 20 Leaves Arugula (10 to cook and rest for garnish)
5751 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.
5755 Ben’s Cognac Risotto
5757 Yield: 4-6 servings From: The Gambaro Family FoodNetwork 2003
5760 15 small White Mushrooms-cleaned, trimmed & quartered
5764 1 T. extra-virgin olive oil
5765 4 Medium Shallots, peeled and minced
5767 ⅓ C. freshly grated Parmigiano-Reggiano Cheese
5769 2 T. fresh Parsley Leaves, chopped
5771 Melt 2 T. butter in a medium skillet over medium-high heat. Add the mushrooms and sauté until golden brown, about 5 min. Add cognac, bring to a boil, and reduce the liquid by half, 3-4 min. Lower heat to medium, add cream and simmer 5 min. Remove the skillet from the heat and set aside. Bring the stock to a simmer in a medium saucepan over medium heat.
5773 Meanwhile, heat the remaining 2 T. butter with the oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 min. Add the rice and stir to coat with the butter and oil. Add simmering stock, ½ C. at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more. This process will take about 20 min. The rice should be just cooked and slightly chewy.
5775 Stir in the mushroom mixture and cheese. Season, to taste, with salt & pepper . Serve garnished with parsley.
5779 Risotto with Sun-dried Tomatoes and Basil
5781 Yield: 4-1 C. servings
5783 1 oz. Sun-dried tomatoes, packed without oil (about 14)
5786 14½ oz. (1 can) vegetable broth
5788 ½ C. finely chopped shallots
5789 1½ C. Arborio rice or other short-grain rice
5791 ¾ C. (3 oz.) grated fresh Parmesan cheese
5792 ½ C. thinly sliced fresh basil
5794 ? shavings fresh Parmesan cheese (optional)
5795 ? sprigs Basil (optional)
5797 Combine tomatoes and ½ C. boiling water in a bowl; cover and let stand 30 min. or until soft. Drain and chop.
5799 Combine 2 C. water and broth in saucepan; simmer (don’t boil). Keep warm.
5801 Heat oil in a saucepan over medium heat. Add shallots; sauté 2 min. Stir in rice; sauté 5 min. Add wine; cook 1 min. or until wine is nearly absorbed, stirring constantly. Add broth mixture, ½ C. at a time, stirring often; cook until each portion of liquid is absorbed before adding next (about 25 min.). Add tomatoes; cook 2 min., stirring constantly. Remove from heat, stir in cheese, basil and pepper. Garnish with cheese and basil sprigs, if desired.
5805 Mexican Rice Casserole
5807 Yield: 10-12 servings From: Emeril Lagasse FoodNetwork 2006
5810 3 C. chopped Yellow Onions
5811 1 Red Bell Pepper, chopped (about 1 C.)
5812 1 Green Bell Pepper, chopped (about 1 C.)
5814 2½ C. Long-Grain White Rice
5815 2½ C. Canned Low-Sodium Chicken Broth
5816 28 oz. Can Whole Tomatoes with Juice, chopped
5818 2 t. Southwest Seasoning
5819 ⅓ C. thinly sliced Green Onions, optional
5820 ¼ C. chopped fresh Cilantro Leaves, optional
5822 Preheat oven to 350F.
5824 Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onions, bell peppers, and cook, stirring, until soft, about 4 min. Add the garlic and cook for 1 min. Add the rice and cook, stirring until opaque and nutty in aroma, 2-3 min. Add the chicken broth, tomatoes, salt, Southwest seasoning. Stir well and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until rice is tender and liquid is absorbed, 25 to 30 min.
5826 Remove from oven and let sit, undisturbed, for 5 to 10 min. Fluff the rice with a fork and stir in the green onions and cilantro, if desired. Serve hot.
5830 Black Bean and Roasted Vegetable Burritos
5832 Yield: 8 servings From: Moosewood Restaurant
5834 1 baking-sheet Vegetable spray
5835 4 medium peppers--red, green or yellow peppers, cut into 3x¼” matchsticks
5836 1 large onion, sliced crosswise ¼” thick
5837 1 medium zucchini, cut into 3x¼” matchsticks
5838 1 T. fresh lemon juice
5839 2 t. extra-virgin olive oil
5841 1 dash Salt & freshly ground pepper
5842 3 C. cooked black beans, drained and rinsed if canned
5843 2 # scallions, finely chopped
5844 2 # canned chipotle chilies-stemmed, seeded and minced
5845 3 # garlic cloves, minced
5846 2 T. finely chopped fresh cilantro
5847 1-2 T. fresh lime juice
5848 8-10” flour tortillas
5849 1 C. grated Cheddar cheese (about 3 oz.)
5850 3 # tomatoes, seeded and minced
5852 Preheat oven to 475F. Lightly coat a shallow roasting pan or rimmed baking sheet with vegetable oil spray. In a large bowl, combine the bell peppers, onion, zucchini, lemon juice, oil, oregano and a pinch of salt and pepper. Transfer the vegetables to the pan and roast for 20-25 min., stirring, until crisp-tender.
5854 In a non-reactive saucepan, coarsely mash half of the beans with the scallions, chipotles, garlic and cilantro. Add the remaining beans and season with the lime juice, salt and pepper. Cook over moderate heat, stirring, until warmed through, about 6 min.
5856 Heat a large cast-iron skillet or griddle over moderate heat. Heat the tortillas, 1 at a time, until just softened, about 15 seconds per side. Transfer to plates and pile the beans and vegetables on top. Sprinkle with the cheese and roll up the tortillas. Top with the tomatoes and serve.
5860 Yams in Orange Sauce
5862 From: Gram Violet Carlson
5864 8 medium yams or sweet potatoes
5868 ⅔ C. granulated sugar
5871 4 t. grated orange rind
5873 Preheat oven to 400F. Pierce with a fork. Bake potatoes with skin on until tender. Remove potatoes from oven. Turn oven down to 350F.
5875 Blend together remaining ingredients and cook, stirring constantly, or cook in a double boiler.
5877 Remove potatoes from oven. Cut into thick slices and place in 9x13” glass pan and pour orange sauce over them. Bake for 30 min.-1 hour or until heated through.
5879 Note: Can use frozen orange juice that isn’t diluted fully. If not using fresh oranges, skip the orange rind.
5883 Yam and Apple Casserole
5885 Yield: 8 servings From: Inn at Cedar Falls Hocking Hills, OH
5887 2 Granny Smith apples
5888 2-16 oz. cans yams (drain and pat dry)
5889 8 T. melted unsalted butter
5890 ½ C. dark corn syrup
5891 ⅓ C. plus 2 T. light brown sugar
5896 Preheat oven to 350F. Grease a 10” pie pan or casserole dish.
5898 Core, peel and slice apples, set aside. In a food processor, puree yams, 6 T. butter, dark corn syrup, brown sugar, sherry, cinnamon and salt. Spread ½ mixture into prepared pan. Arrange ½ of the apples on top. Repeat with remaining yam mixture and apples. Brush top of apples with remaining 2 T. butter. Bake for 45 min. or until apples are tender.
5900 Note: This dish freezes well. I leave out the top layer of apples until ready to bake.
5904 Caramelized Butternut Squash
5906 Yield: 6-8 servings From: The Barefoot Contessa Cookbook
5908 2 medium Butternut Squash (4-5 lb. total)
5909 6 T. unsalted butter, melted
5910 ¼ C. Light brown sugar, packed
5912 ½ t. freshly ground black pepper
5914 Preheat oven to 400F.
5916 Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1¼ to 1½” cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss the ingredients together and spread in a single layer on the baking sheet. Roast for 45-55 min., until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
5920 Fabulous Fall Squash
5922 Yield: 6 servings From: 4th of May Cookbook
5924 1½ lb. Butternut Squash
5925 1 C. Onion, cut into ¼” rings
5927 1 lb. Bartlett or Anjou Pear
5929 ⅛ C. dry Bread Crumbs
5930 3 slices Bacon, cooked and crumbled
5931 1 T. Romano Cheese, grated
5932 2 T. Pecans, chopped
5934 2 T. Parsley, chopped
5936 Cut squash in half lengthwise and remove seeds. Peel and cut crosswise into ½” thick slices. Set squash aside.
5938 Cook onion rings in butter for 5-10 min. until tender. Set aside.
5940 Cut the pears in half and core, peel and slice thinly.
5942 In a 9x13” casserole, layer half the squash and half the pears. Repeat the layers. Sprinkle lightly with the salt and cover with the onion rings. Cover the casserole with aluminum foil and bake at 350F for 45 min., or until squash is nearly tender.
5944 Meanwhile, in a mixing bowl combine the breadcrumbs, bacon, cheese, nuts and melted butter. Sprinkle this mixture over the cooked casserole and bake uncovered an additional 15 min. or until squash is tender.
5946 Sprinkle with chopped parsley and serve.
5950 Baked Pineapple Casserole
5954 ½ Stick unsalted butter (4 T.)
5956 4 Large Eggs, beaten and mixed one at a time
5957 20 oz. (1 Can) Crushed Pineapple, drained but not pressed
5958 6 Slices White Bread, crusts removed, then cubed
5960 Preheat oven to 325F.
5962 Cream together butter and sugar. Add eggs and beat well after each egg. Add pineapple, then fold in bread cubes. Pour into a 3-qt. glass baking dish sprayed with non-stick spray.
5964 Bake 45 min., or until bubbling and a knife inserted in the center comes out clean.
5966 Note: This may be prepared in advance and refrigerated, covered. If casserole is put in the oven directly from the refrigerator, do not preheat the oven. Uncover the casserole and bake up to 60 min.
5972 Vidalia Onion Casserole
5976 5 Large Vidalia Onions, peeled and sliced into thin rings
5977 1 Stick unsalted butter
5978 1 C. Parmesan Cheese, grated
5979 1 Stack Ritz Crackers, crushed
5981 Preheat oven to 325F.
5983 Melt butter in a large skillet. Add onions and sauté until limp and opaque (a little underdone is really even tastier). Pour ½ onion mixture into a greased 1½ qt. casserole; cover with ½ of the cheese, then ½ of the crushed crackers. Repeat layers.
5985 Bake uncovered for 30 min. or until golden brown and bubbly.
5989 Mom’s Turkey Dressing
5991 Yield: enough for one turkey
5994 1½ C. onion, chopped
5995 1½ C. celery, chopped
5996 1 small pkg Pepperidge Farm herb stuffing
5998 1 C. chicken bouillon
6003 1 # apple, cored and chopped
6005 Cook onion and celery in butter. Mix all ingredients together lightly.
6007 Pre-heat oven to 350. Bake in buttered casserole dish until lightly browned on top.
6011 Cauliflower-Cheese Pie
6013 Yield: 4-5 servings from: Moosewood Cookbook
6016 2 C. packed grated raw potato
6019 1 egg white, lightly beaten
6020 flour for your fingers
6026 2 cloves garlic, minced
6028 1 dash black pepper, to taste
6031 1 medium cauliflower, in small pieces
6032 2 # eggs, or 1 whole egg + one egg white
6033 ¼ C. milk, low fat is ok
6034 1 C. packed grated cheddar cheese
6037 Preheat oven to 400F. Oil a 9” pie pan.
6039 Combine grated potato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie plate and pat into place with lightly floured fingers, building up the sides into a handsome edge—it shrinks so build up!
6041 Bake for 30 min., then brush the crust with a little oil and bake it 10 min. more. Remove from oven, and turn the temperature down to 375F.
6043 Heat the olive oil in a large skillet. Add onion, garlic, salt, pepper and herbs, and sauté over medium heat for about 5 min. Add cauliflower, stir and cover. Cook until tender, stirring occasionally (about 8-10 min.)
6045 Spread half the cheese onto the baked crust (ok if it’s still hot). Spoon the sautéed vegetables on top, and then sprinkle on the remaining cheese. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika.
6047 Bake 35-40 min., or until set. Serve hot or warm.
6057 Boil 2 eggs and cool. Peel and slice.
6059 Whisk butter and flour in a saucepan a few minutes to cook the flour. Gradually add milk, whisking often. When thickened, add eggs and serve over toast.
6063 Spaghetti with Asparagus, Smoked Mozzarella and Proscuitto
6065 Yield: 6-8 servings From: Giada DeLaurentis
6067 2 lb. Asparagus, trimmed
6070 4 cloves garlic, minced
6071 Salt & freshly ground black pepper
6072 6 oz. thinly sliced Prosciutto, cut crosswise into strips
6073 6 oz. Smoked Mozzarella Cheese, diced (about 1 C.)
6074 6 T. thinly sliced fresh Basil Leaves
6076 Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2-3 min. With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1” pieces, and set aside.
6078 Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, about 8 min. Drain the pasta, reserving 1 C. of the cooking liquid.
6080 Heat the oil in a large heavy skillet over medium heat. Add the garlic and sauté until fragrant, about 20 sec. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the cooking liquid. Toss to coat. Add the Prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
6084 Lynn’s Swiss Cheese Fondue
6090 7 oz. Swiss cheese, grated (½ Emmentaler; ½ Gruyere)
6091 8 oz. French bread, in bite-size cubes
6098 2 t. flour or cornstarch
6099 2 oz. dry white wine
6104 Rub inside of fondue pot with garlic clove. Pour in wine and lemon juice. Put on the stove (low-medium heat) for about 20 minutes. When bubbling, add cheese, stirring constantly. When the fondue starts to cook, add flour diluted with wine. Let cook 2-3 minutes. Transfer to the fondue cooker.
6107 (1) immature cheese causes chewiness - used well-aged cheeses
6108 (2) for 4 people, 1 loaf of Italian or French bread is sufficient
6109 (3)1 bottle of wine is enough for 8 fondues (not used as beverage)
6113 Smoked Cheddar and Ale Fondue
6115 Yield: max 4 servings From: Fondue by David Morgan
6118 1 # Red Onion, finely chopped
6119 1 clove garlic, crushed
6121 ¾ C. (7 oz.) Light Ale
6122 1¼ lb. (625g) Smoked Cheddar
6123 1 T. Wholegrain Mustard
6124 1 t. Worcestershire Sauce
6126 2 lb. Russet, Idaho, or Longwhite Potatoes, peeled and quartered
6128 2 T. all-purpose flour, seasoned with salt and pepper
6129 4 Rosemary Sprigs, chopped
6130 10 cloves garlic, skins on, crushed
6131 Cooked Cauliflower & Toasted Bread Cubes
6134 Cook the potatoes in a pan of boiling water for 8 min. then drain. Meanwhile, pour the oil into a roasting pan (cookie sheet with lip) and heat in a preheated oven at 400F for around 5 min. Sprinkle the potatoes with the seasoned flour and toss to coat evenly. Put the potatoes into the hot oil and turn to coat. Add the rosemary and garlic and roast for 45-50 min., basting and turning 2-3 times during cooking.
6137 Melt the butter in a fondue pot and sauté the onion and garlic over low heat for 5-10 min. until soft but not colored. Stir in the lemon juice.
6139 In a non-stick frying pan, pour in the ale and bring slowly to a simmer. Gradually add the smoked cheddar, stirring continuously until it has melted. Do not boil.
6141 Mix together the mustard, Worcestershire Sauce, and cornstarch and add to the fondue. Cook over a low heat for around 2-3 min. until thickened. Transfer to the fondue pot and serve with the rosemary and garlic potatoes.
6147 Yield: max 4 servings From: Fondue It by Silvana Franco
6149 1 large-clove garlic
6150 1 C. plus 2 T. rose wine
6152 7 oz. Swiss cheese, grated, at room temperature
6153 7 oz. cheddar cheese, grated, at room temperature
6155 1 T. brandy or kirsch
6158 a few pink peppercorns
6159 several handfuls prosciutto, to serve
6160 several handfuls Grissini breadsticks
6161 several handfuls basil Leaves, to serve
6163 Cut the garlic clove in half and rub the cut surfaces over the bottom
6164 and sides of the fondue pot. Add the wine and lemon juice and stir
6165 over low heat, until warm but not boiling.
6167 Stir in the cheeses and continue to heat, stirring, until melted. Do
6168 not let the mixture boil or it will separate.
6170 In a separate bowl, dissolve the cornstarch in the brandy and stir it
6171 into the fondue. Slowly bring the mixture to a boil, stirring, until
6172 the mixture thickens. Season to taste, lower the heat, and sprinkle
6173 over the peppercorns.
6175 Cut the prosciutto into strips ¾” wide and wrap around the grissini
6176 breadsticks. Tuck a small basil leaf between the overlapping layers
6177 of ham so that each stick has 2 leaves, then serve for dipping.
6179 Note: The basil is crucial, so do not omit.
6185 Yield: 4 servings From: Victor Glaze
6196 8 oz. Tillamook Sharp Cheddar
6199 Remove charred skin from chilies. Cut a horizontal slit at the stem end of the chile. Cut cheddar and cream cheese into sticks and stuff both into each chile.
6201 Mix everything except egg whites together to make a smooth batter (like pancake batter). Beat egg whites until stiff. Gently fold whites into batter.
6203 Dip each chile into batter and fry in ½” oil at 375F until golden on one side. Gently flip over and cook other side. Remove from oil and place on paper towel-lined plate. Serve with sour cream.
6212 ½ lb. Mushrooms, sliced
6213 ¼ C. Slivered Prosciutto or baked ham (optional)
6215 1 medium Carrot, thinly sliced
6216 1 medium zucchini, diced
6218 3 Green Onions (including tops), sliced
6219 ½ C. frozen tiny Peas, thawed
6224 ½ Pt. (1 C.) Whipping Cream
6225 ¼ C. freshly grated Parmesan Cheese + additional as garnish
6226 1 garnish Chopped fresh Parsley
6228 Snap off and discard white fibrous ends of asparagus. Cut spears diagonally into 1” lengths, but leave tips whole.
6230 In a wide frying pan over medium-high heat, melt butter. Add mushrooms, Prosciutto (if used), asparagus, carrot, and zucchini; cook, stirring occasionally, for 3 min. Cover pan and cook for 1 min. more.
6232 Meanwhile, cook noodles in a large kettle of boiling salted water until al dente; drain well.
6234 To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper, and cream. Increase heat to high and cook until liquid boils all over and forms large shiny bubbles. Return drained noodles to kettle in which they were cooked, pour vegetable sauce over noodles, and lift and mix gently so noodles are thoroughly coated. Add the ¼ C. Parmesan cheese and mix again.
6236 Turn into a warm bowl, sprinkle with parsley, and serve at once with additional Parmesan cheese.
6240 Cheese Lovers 5 Cheese Mac and Cheese
6242 Yield: 6-8 servings From: FoodNetwork 2009
6245 16 oz. packaged macaroni (cellentani or other curly noodle)
6247 1 Medium Onion, diced
6248 5 T. unsalted butter, plus more to butter baking dish
6249 6 T. all-purpose flour
6256 1½ C. Grated Fontina Cheese
6257 ½ C. Crumbled Blue Cheese (Maytag)
6258 ¾ C. Grated Gruyere Cheese
6259 ¾ C. White Cheddar (Australian)
6260 ¾ C. Grated Parmesan Cheese
6261 2 t. Worcestershire sauce
6262 3 T. Italian Parsley, chopped
6265 Preheat oven to 450F. Butter a 9x13” glass baking dish. Bring a large pot of lightly salted water to a boil. Add the macaroni and according to package directions. Drain well.
6267 In a large Dutch oven or other heavy pot, sauté bacon until crisp. Remove bacon with a slotted spoon and reserve. Sauté the onion in the bacon drippings until soft. Add the 5 T. butter to the onion mixture and melt the butter stirring with a wooden spoon. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream, whisking constantly. Add the thyme, bay leaf and salt. Let come to a simmer and stir frequently for 15 min.
6269 Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1C. Fontina, Blue Cheese, ½ C. Gruyere, ½ C. White Cheddar, ½ C. Parmesan, the reserved bacon, and parsley. Continue to stir until all the cheese is melted. Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheeses and bread crumbs together and sprinkle on top of noodles. Bake for 15 to 20 min. or until bubbling and golden brown. Remove from oven and rest for 5 min.
6272 Creamy Macaroni and Cheese
6274 Yield: 12 Servings From: adapted from Paula Deen
6276 2 C. Uncooked Elbow Macaroni (an 8 oz. box isn’t quite enough)
6277 4 T. (½ stick) unsalted butter, cut into pieces
6278 2½ C. (about 10 oz.) Sharp Cheddar Cheese, grated
6279 3 Large Eggs, beaten
6281 10¾ oz. (1 Can) Condensed Cheddar Cheese Soup
6286 Boil the macaroni in a 2 qt. saucepan in plenty of water until tender, about 7 min. Drain. In a medium saucepan, mix the butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, milk, mustard and pepper and stir well. Then add the drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
6290 Light as a Cloud Gnocchi
6292 Yield: 4 Servings From: Anne Burrell
6294 5 Large Idaho Potatoes
6296 ¾ C. grated Parmesan Cheese
6297 3 to 4 C. all-purpose flour
6300 Preheat the oven to 375 or 400F.
6302 Bake the potatoes until they are fork tender, about 45 min. to 1 hour. Check them!
6304 While the potatoes are still hot, peel and pass them through a food mill or ricer (I find a food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this, pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour, they will require more flour which will result in a much heavier finished product.
6306 When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
6308 Crumble the potato-flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
6310 Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1” in thickness. Cut the ropes into ½” lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
6312 Use or freeze the gnocchi immediately. If freezing, place the tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi, they can go directly from the freezer into salted boiling water.
6314 Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
6318 Mara’s Ricotta Tortelle
6320 Yield: about 400 tortelle
6321 (assume 30 tortelle per serving)
6323 250g flour (1.1lb; 00 type in Italy) ½ semolina, ½ white
6325 Less than a ½ C. water
6326 500 g fresh ricotta (1.1 lb.)
6327 75 g Parmesan, grated
6328 Nutmeg, grated (about ⅛ nut)
6329 1 big pinch Salt (or to taste)
6330 150 g spinach, cut and boiled (400 g fresh)
6332 Mix flour, 2 eggs, and water to form a dough. Knead for 20-30 minutes.
6335 Mix ricotta, Parmesan, nutmeg, and salt in a large bowl. Stir in spinach. In a separate bowl, beat remaining 2 eggs well, with a pinch of salt. Add egg mixture to ricotta mixture.
6338 Roll out dough into a log. Cut a 1” slice from the log and cover the rest under a bowl (so it doesn’t dry out). Roll out the slice and cut into 2 pieces. Make each piece a flat log shape. Using a pasta machine, roll out dough, adjusting the thickness 2 notches at a time, until you are down to the thinnest notch.
6340 Swipe the dough over flour to lightly flour bottom. Using circle maker, cut circles in the dough. Remove scraps and add to the covered dough.
6342 Using a big spoon and a knife, put a small blob of filling in the center of each tortelle. Holding the tortelle in your left hand, use your right hand to pinch the end of 2 sides together. Using thumb and index finger, “braid” the top of the tortelle sides together.
6343 Place braided side down on a large sheet (that is covered with a clean dish towel).
6345 To cook, bring salted water to a boil. Add 1 sheet of tortelle at a time to boiling water. When tortelle float back up to the surface, remove and serve immediately.
6347 Note: fresh sage leaves sautéed in butter is a great sauce for this tortelle. Or try a light tomato sauce.
6350 From: Kitchen Sink class 5/12/1998
6354 1¼ C. Semolina flour
6355 1 C. white flour (King Arthur)
6360 1½ lb. Fresh spinach
6367 Parmesan cheese for topping
6370 On a board sift flours and salt. Make a well in the center and drop in the eggs. Add the milk. With a fork beat the eggs and milk carefully…all the while incorporating some flour. Be careful not to mix in too much flour. Once you have a soft dough, knead for 10 min. Place the dough on a plate and cover with clear wrap. Let rest for 30 min. If you are using a rolling machine you need not rest the dough.
6373 Bring a large pot of water to a boil. Wash the spinach. When water is boiling add a dash of salt. Plunge the clean spinach into plenty of boiling water. Allow to just melt (bright green and not raw) and drain in cold water to stop cooking. Keep water boiling if cooking ravioli soon. Squeeze spinach dry. Sauté in some butter. Season well. Add 3-4 tablespoons of cream to lighten the spinach.
6375 Preheat oven to broil. Butter an ovenproof serving dish. Roll out the dough and using a form, prepare the ravioli. Poach a few at a time in plenty of salted water until just tender. Drain and place on serving dish. Pour the rest of the cream around and scatter Parmesan cheese over the top. Place the dish under the broiler and allow to bubble and just brown. Serve.
6379 Corn Star Raviolis in Sweet Basil Cream Sauce
6381 Yield: 6-8 Servings From: Guy Fieri 2008
6383 2 Ears fresh Sweet Corn, removed from the cob or 3 C. Frozen Corn
6384 3 T. Red Bell Pepper, minced
6385 3 T. Sweet Onion, minced
6386 15 Fresh Basil Leaves, chiffonade
6388 7 T. unsalted butter
6390 1 Pinch Nutmeg, ground
6391 6 oz. Ricotta Cheese, room temperature
6392 6 oz. cream cheese, room temperature
6393 2 Pkg. Wonton Wrappers
6394 2 # egg yolks, beaten
6395 3 T. Parmesan, grated
6396 1 # 3” Cookie Cutter
6398 Melt 1 T. butter in a sauté pan, add in corn, bell pepper and onion. Let sauté until the onion is translucent and corn has released some of its sugars. Add in half of the basil leaves and a couple twists of black pepper. Add in ¼ C. Heavy cream and reduce by half. Set aside to cool.
6400 When cool, smash up a bit with a fork, stir in ricotta & cream cheese & nutmeg. Place wonton wrappers down (three at a time works) and in the center of each, place 1½ t. filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with a star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
6402 When finished, boil water and gently add raviolis a few at a time, cooking for 2 min. or until they float. Carefully remove and drain.
6405 In a clean sauté pan, melt remaining 6 T. butter. When melted, add in remaining basil, sauté until crisp and butter is just very lightly browning. Add in remaining cream (2 C.) and reduce to thickened. Salt & pepper to taste. Serve immediately over raviolis.
6411 Yield: 3-4 12” pizzas From: King Arthur Flour
6415 1 T. Active Dry Yeast
6417 5-6 C. all-purpose flour
6418 2 T. olive oil (optional)
6420 Two hours before cooking pizza: Dissolve sugar, yeast and salt in warm water. Blend in flour and oil with a large spoon. Turn out onto a floured surface and knead until smooth and springy. Clean and grease a bowl, place dough in it. Cover and let rise until double in bulk (1-2 hours).
6422 Preheat oven to 450F. Punch dough down and divide into 4 pieces. Roll each piece out on a floured surface with a floured rolling pin, into a 12” circle (roll dough from center out). Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.
6424 Brush crust with a bit of olive oil, spread pizza or spaghetti sauce lightly over the surface and add your own toppings. Sprinkle top with grated cheese. Bake for 15 min.
6428 Farley’s Favorite Pizza Dough
6430 Yield: 2 thin 14” pizzas From: King Arthur Flour
6433 ½ C. King Arthur all-purpose flour
6435 Pinch of Instant Yeast
6438 2 C. King Arthur all-purpose flour
6439 1 heaping T. Pizza Dough Flavor (optional, but delicious)
6445 Biga: Mix the biga ingredients in a small bowl, cover, and let rest at room temperature overnight.
6447 Dough: In a large bowl, combine the biga and the remainder of the dough ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 min., or until it’s supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for 2 hours, turning it over and gently deflating it after 1 hour.
6449 To make the pizza: Preheat oven and baking stone to 500F for at least 1 hour. Roll the dough very thin on a piece of parchment paper. Top it lightly with your favorite ingredients. Don’t go overboard with the sauce or the toppings—less is more! Using a ppel, transfer the pizza (and parchment) to the hot stone, and bake until crisp, 10 to 15 min.
6451 Some Favorite Toppings:
6452 --Sautéed onions, garlic and sweet peppers, sprinkled lightly with parmesan and fresh mozzarella
6453 --Pesto with fresh tomato, kalamata olives, and shaved parmesan
6454 --Caramelized onions, thinly sliced apples, and cheddar cheese
6455 --Green, yellow and red peppers with fontina and mozzarella cheeses, sausage and black olives
6456 --Crushed garlic, mozzarella, spinach, tomato and sautéed mushrooms
6462 Yield: 2 12” pizzas From: The Naked Whiz
6470 2 t. Rapid Rise Yeast
6472 Add to bread machine as instructed in bread machine manual. Bake in egg at 550-600F on a preheated pizza stone.
6478 Yield: 2 12” pizzas From: The Naked Whiz
6481 1 Onion, diced small
6482 2 Cloves Garlic, minced
6483 28 oz. Can Whole Tomatoes
6484 2 Sprigs fresh Oregano
6489 Heat oil in a 3 qt. saucepan. Cook the onion and garlic until softened and translucent, about 3 min. Stir as necessary. Add tomatoes, crushing lightly with your hands as you add them. Be sure to add the juice, too. Strip the leaves of oregano from the stem and then chop roughly. Add the oregano and the sugar. Simmer, stirring occasionally for 20-30 min., until thickened. Add salt and pepper to taste.
6495 Yield: 312” pizzas From: Tyler Florence
6497 1 Pkg. Active Dry Yeast (2¼t.)
6501 extra-virgin olive oil
6502 3 C. OO flour, plus more for dusting
6504 In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5-10 min.
6506 Turn the mixer on low and add the salt and 2T. olive oil. Add the flour a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together; if it’s crumbly, add more water; if it’s sticky, add more flour 1 T at a time. Mix until the dough gathers into a ball, this should take about 5 min.
6508 Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. This is a good time to stick the pizza stone in the oven and preheat to 500F.
6510 Once the dough has doubled, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 min. so it will be easier to roll out.
6512 Roll or pat a piece of dough into a 12” circle, about ⅛” thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 8-12 min., until the crust is golden and crisp. Repeat with the remaining dough.
6516 Sugo Sauce for Pizza
6518 From: Tyler Florence FoodNetwork2006
6520 ¼ C. extra-virgin olive oil
6521 1 medium Onion, chopped
6522 2 cloves garlic, minced
6523 ½ C. Large Pitted Green Spanish Olives, such as Manzanilla, chopped
6524 2 T. Capers, drained
6525 ½ Bunch fresh Basil Leaves, hand torn
6526 28 oz. (1 can) Whole Peeled Tomatoes, drained and hand crushed
6527 kosher salt & black pepper
6529 Coat a sauté pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 min. to soften. Add the olives, capers, and some hand-torn basil. Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 10 min; season with salt and pepper and then take it off the stove.
6533 Grilled Pizza Topped with Caramelized Onions, Blue Cheese Mascarpone & Crunchy Red Grapes
6535 Yield: 6-8 Servings From: adapted from Tyler Florence 2007
6537 36 oz. (2) Store-bought Pizza Dough
6538 extra-virgin olive oil
6539 3 large onions, sliced
6540 all-purpose flour, for dusting
6541 8 oz. (1 Container) Mascarpone Cheese
6542 1 C. Crumbled Blue Cheese
6543 kosher salt & black pepper
6544 1 C. Toasted Pecans, roughly chopped
6545 1 C. Red Seedless Grapes, Slit down the middle
6546 2 T. freshly chopped Flat-Leaf Parsley
6548 Remove the pizza dough from the refrigerator 1 hour before you want to start.
6550 In a large sauté pan over medium low heat, add 2 T. olive oil. Add onions and slowly caramelize until brown and creamy, about 20 min. Set aside to cool.
6552 Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough balls into an elongated shape, about 12 by 8”es and about ½” thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 min. per side.
6554 In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grilled pizza crusts. Top with caramelized onions, toasted pecans, and fresh grapes. Season with a few turns of freshly ground pepper, drizzle with more extra-virgin olive oil and top with fresh parsley.
6558 Prosciutto, Brie and Apple Panini
6560 Yield: 4 Servings From: Food & Wine, July 2002
6562 4 T. plus 2 t. unsalted butter, softened
6563 1 Scallion, finely chopped
6564 ½ t. fresh lemon juice
6566 4 soft hero or Ciabatta Rolls, or 1 long baguette, halved lengthwise
6567 ¾ lb. thinly sliced Prosciutto
6568 ½ lb. Brie, rind removed, cheese cut into thin slices
6569 1 large Granny Smith Apple, peeled, cut in half, cored, and thinly sliced
6571 In a bowl, beat 4 T. butter until creamy. Stir in scallion, lemon juice and mustard until smooth.
6573 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.
6577 Grilled Vegetable Panini
6579 Yield: 4 Servings From: FoodNetwork 2003
6581 3 # Japanese Eggplants, sliced in ½ lengthwise
6583 1 # Red Onion, peeled and sliced into ¼” thick slices
6584 1 Large Beefsteak Tomato, cut into ½” thick slices
6585 1 T. extra-virgin olive oil, for grilling
6586 1 dash Salt & Pepper
6587 3 Cloves Garlic, finely chopped
6588 ¼ C. Chopped Flat-Leaf Parsley Leaves, plus 2-3 T. torn leaves for garnish
6589 ½ C. extra-virgin olive oil, plus more for drizzling bread
6590 1 Loaf Ciabatta, sliced lengthwise
6591 1 batch Sherry Vinaigrette, recipe follows
6592 8 Slices Manchego Cheese
6594 Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt & pepper. Grill Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 min. Remove skin from the peppers and cut into 1” slices. Cut the eggplant, tomato, and onion into large dice.
6596 Whisk garlic, ¼ C. chopped parsley, and ½ C. olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 min.
6598 Drizzle cut sides of ciabatta with 2-3 T. olive oil, sprinkle with salt & pepper, and grill, cut side down, for 1-2 min. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetable and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top and heat in panini press 2-3 min. Cut sandwich crosswise into 2” thick slices.
6603 Yield: 4 Servings From: FoodNetwork 2003
6605 ¼ C. Aged Sherry Vinegar
6609 Whisk all ingredients together in a medium bowl. Season, to taste, with salt & Pepper.
6615 Yield: 6 Servings From: Gaida De Laurentis 2003
6618 1 T. fresh lemon zest
6619 1 T. fresh lemon juice
6620 6 slices Whole Wheat or Sourdough Bread
6621 6 oz. Thinly sliced Prosciutto
6624 1 T. extra-virgin olive oil
6627 Whisk the mayonnaise, lemon juice, and zest in a small bowl to bend. Set the mayonnaise mixture aside.
6629 Toast the bread. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt & pepper. Cut the sandwiches into 3 equal pieces and serve.
6633 Garlic Mojo for Fish & Vegetables
6635 Yield: 3 C. From: Rick Bayless
6637 4 Large Heads Garlic or 10 oz. peeled Garlic Cloves
6638 2 C. Fruity olive oil
6640 ½ C. fresh Lime Juice
6644 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.
6646 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.
6648 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.
6656 1-1¼ lb. Dry Sea Scallops, approximately 16
6657 2 t. unsalted butter
6660 1 dash Freshly ground black pepper
6662 Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
6664 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.
6668 Bacon Topped Scallops with Spicy Mayo
6670 Yield: 6-8 servings From: adapted from Tyler Florence
6672 1½ lb. Large Scallops
6673 ½ lb. Thin-sliced Bacon
6674 1 drizzle Extra-virgin olive oil
6678 ⅛ C. or less Hot Chili Paste (recommend Sriracha Hot Chili Paste)
6680 2 T. Chopped Cilantro, plus more for garnish
6681 2 heads Bibb Lettuce, washed
6682 3 # Avocados, sliced
6684 Heat the oven to 350F. Place bacon on broiler pan and cook in oven until done (about 20 min.)
6686 Make the spicy mayo by combining mayo, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
6688 Heat a skillet on high. Remove side muscle from scallops, if necessary. Season with salt & pepper. Drizzle scallops with olive oil. Place in hot pan and sear both sides about 3 min. per side.
6690 To serve, carefully peel away the lettuce leaves and place a scallop in the center of each leaf. Drizzle with spicy mayo, add a slice of avocado, and sprinkle some bacon on top. Garnish with cilantro leaves.
6694 Steamed Mussels with Leeks, Garlic, Thyme, White Wine and Butter
6696 Yield: 4 Servings From: Tyler Florence
6699 ? T. extra-virgin olive oil
6701 2 # leeks, white parts only, finely chopped
6702 4 cloves garlic, minced
6705 ¼ C. Italian parsley, chopped
6707 Rinse mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells or that won’t close.
6709 Heat 1 T. olive oil and 1 T. butter in a large pot over medium heat. Add the leeks, garlic, thyme and cook until the vegetables cook down to a pulp, about 5 min. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 min., until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2T. butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
6713 Spicy Steamed Mussels
6715 Yield: 4 servings From: Guy Fieri
6717 2 lb. mussels, washed and beards removed
6719 1 large onion, diced
6720 4 cloves garlic, minced
6721 1 2”-piece ginger, minced
6722 1 # jalapeño pepper, seeded and diced
6724 2 t. ground coriander
6730 ½ bunch cilantro, leaves chopped
6731 3 # scallions, sliced
6732 1 # lime, zested and juiced
6733 1 large ciabatta loaf, sliced into ½” thick diagonal slices
6736 Pick through the washed mussels making sure that they are all tightly
6737 closed and all of the beards are removed.
6739 Heat a large Dutch oven over medium heat and add the vegetable oil.
6740 When the oil is hot, add the onions, garlic, and ginger and sauté
6741 until translucent but not brown, about 5 min. Add the chiles, curry
6742 powder, and coriander and cook for 2 more minutes. Add the wine and
6743 the water and bring to a boil.
6745 Once the mixture is boiling, add the mussels and cover. Steam the
6746 mussels for about 6 to 8 min., stirring occasionally, until they have
6749 Remove the mussels from the heat and discard any that are not open.
6750 Place the mussels in a large serving platter, cover to keep warm.
6751 Return the pan to the heat, add the cream, season with salt and
6752 pepper, to taste, and bring to a simmer. Add the cilantro, scallions,
6753 lime zest and juice. Pour the liquid over the top of the mussels.
6755 Preheat a grill pan to medium-high heat. Drizzle the bread with olive
6756 oil and grill 1 min. per side. Serve with the steamed mussels.
6760 Spaghetti with Oven Baked Clams
6762 Yield: 4-6 Servings From: Tyler Florence
6764 40 Littleneck Clams, well scrubbed
6765 ¼ C. extra-virgin olive oil, plus more for drizzling
6766 10 Cloves Garlic, smashed with the back of a knife
6767 ¼ lb. Pancetta, small dice
6768 2 Dried Red Chilies (or Chili flakes)
6769 Handful Fresh Basil Leaves
6771 2 Pts. Cherry Tomatoes, stemmed
6772 Freshly Ground black pepper
6775 Preheat oven to 400F.
6777 Bring a large pot of salted water top a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners.
6779 Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 min. Add the clams, wine, tomatoes, and a good amount of pepper and toss it all together. Transfer pan to oven and roast until the clams open, about 10 min. While the clams are cooking, drop the pasta into the water for 7-8 min. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, pepper, and a drizzle of olive oil.
6783 Crab Imperial Stuffed Portobellos
6785 Yield: 6 From: Kitchen Sink class
6787 6 large Portobellos, cleaned, stems removed (looks nicer to use 12-3” diameter)
6788 1 lb. Jumbo lump crabmeat, picked over carefully
6790 1 T. unsalted butter
6791 1 T. finely chopped red bell pepper
6792 1 T. finely chopped green bell pepper
6793 1 T. finely chopped yellow or orange bell pepper
6794 2 T. finely chopped shallots
6795 4 T. unsalted butter
6796 5 T. unbleached all-purpose flour
6797 1 C. evaporated skim milk, not reconstituted or cream
6798 1 egg, lightly beaten
6800 2 t. Worcestershire sauce
6802 1 dash freshly ground salt and pepper
6804 1 garnish freshly chopped parsley and chives
6805 1 dash of Tabasco (optional)
6807 Preheat oven to 375F. Arrange portobellos on an oiled ovenproof baking dish—needs to have edges to catch juices. Squeeze the lemon juice over the crab and toss very gently.
6809 In a small skillet, melt the 1 T. butter and cook the peppers and shallots until tender. Remove from the heat and set aside.
6811 In a heavy bottomed saucepan, melt the 4 T. butter and stir in the flour. Cook for 3-4 min., but do not allow to brown. Whisk in the milk and cook until thickened. Stir a little of the sauce into the egg, taking care not to scramble it, and then stir the egg into the sauce. Stir in the dry mustard, Worcestershire and mayonnaise. If making this to serve later—cool first BEFORE adding mayonnaise! Season as needed with freshly ground pepper and salt. Stir in the sautéed vegetables, and VERY carefully fold in the crab, taking care not to break up the lumps. If not baking immediately, let cool BEFORE gently folding in the crab and sautéed vegetables.
6813 Spoon the crab mixture into the portobellos. Bake in the preheated oven for 30-35 min. Sprinkle lightly with paprika and freshly chopped parsley and chives.
6816 Crab Cakes with Dill Sauce
6818 From: Barefoot Contessa Parties!
6821 10 # saltines, crushed
6823 1 T. Worcestershire sauce
6824 2 t. Old Bay seasoning
6825 1 lb. jumbo lump crabmeat
6827 Mix everything together except crab. Gently add crab and stir lightly. Gently form into patties and sauté in butter/oil until browned on each side.
6832 From: Barefoot Contessa Parties!
6836 ¾ t. white wine vinegar
6838 ¾ C. dill leaves, chopped
6839 1½ T. green onions, chopped white and green parts
6842 3 t. capers, drained, optional
6844 Place everything except capers in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times. Transfer to a serving bowl, cover with plastic wrap and refrigerate until serving time.
6848 Crab Cakes with Lemon-Dill Sauce
6850 Yield: 4 (2 apiece) From: Paula Deen
6853 1 C. Mayonnaise (Hellmann’s)
6855 2 T. chopped fresh Dill Leaves
6856 1 T. chopped fresh Parsley Leaves
6857 1 T. grated lemon zest
6858 2 t. fresh lemon juice
6859 1 clove Garlic, minced
6863 1 # Green Onion, finely chopped
6864 2 T. finely chopped Red Bell Pepper
6865 1 clove Garlic, minced
6866 3 T. heavy cream (or mayo in a pinch)
6869 ½ t. minced fresh Parsley
6870 1 dash Cayenne Pepper
6871 1 C. Dry Bread Crumbs
6873 1 lb. White or Claw Crabmeat, picked free of any bits of shell
6876 Sauce: Combine all ingredients together in a bowl and stir well. Refrigerate until well chilled. The sauce will thicken as it chills.
6879 Melt 1 T. butter in a small skillet over medium heat. Sauté the onion, bell pepper and garlic until the pepper is limp, approximately 3 min. In a medium bowl, combine the cream, mustard, egg, parsley, cayenne pepper and ½ C. bread crumbs, and mix well. Add the sautéed vegetables. Gently fold in the crabmeat. Form mixture into 8 patties, about ½” thick. In a mixing bowl, combine remaining ½ C. bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
6881 Using a skillet, combine the oil and remaining 2 T. butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 min. on each side, or until golden brown. These crab cakes can also be baked for 7-10 min. in a 400F oven.
6887 Yield: 4 Servings From: Penzey’s Spices
6889 3 lb. Crab Legs in the shell
6890 2 T. Shrimp and Crab Boil Spices
6893 3 Qts. Water (enough to cover the crab in the pot)
6894 ¾ C. unsalted butter, melted
6896 In a large pot, add the shrimp and crab boil spices, dill seed and caraway seed to the water. Cover the pot to keep (at least most of) the aroma in and let it simmer for a minimum of 20 min. The shellfish is in the water for such a brief time, it’s good to get the water very well seasoned. Rinse the crab and add to the water. Cook about 6 min., drain and serve with hot melted butter.
6900 Shrimp and Crab Croquettes
6902 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
6905 1 C. Long-grain Rice
6906 4 T. unsalted butter
6907 1 lb. Shrimp, peeled, deveined and finely chopped
6909 1 C. finely chopped Green Onions
6910 1/2 C. finely chopped seeded Jalapeño
6911 4 T. fresh lemon juice
6914 ½ t. Emeril’s Essence
6915 ½ C. all-purpose flour
6916 4 Large Eggs, lightly beaten
6917 ? ? vegetable oil or Peanut Oil for frying
6918 ? ? White saltine cracker crumbs (optional)
6919 1 batch Garlic Aioli, recipe follows
6921 Bring 2 C. water to a boil in a medium pot and then add salt. Add the rice, reduce heat and cook until done, about 20 to 25 min. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapeños, lemon juice, salt, pepper and Essence and stir to combine. Stir in the flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
6923 In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about ⅓ of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360F.
6925 Remove the croquette mixture from the refrigerator and shape into ½” to ¾” thick patties. Optionally coat with cracker crumbs. Use an ice cream scoop to keep the portion sizes the same.
6927 Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with garlic aioli.
6929 Note: These freeze well.
6934 Yield: ⅔ C. From: Emeril Lagasse and Jessie Tirsch Source: “New New Orleans Cooking,” Published by William Morrow, 1993. URL: http://www.foodnetwork.com/recipes/emeril-live/cindys-shrimp-and-crab-croquettes-recipe/index.html
6945 Combine all ingredients thoroughly.
6951 From: Cindy Jarrott Source: Emeril Live, EM0639 URL: http://www.foodnetwork.com/recipes/emeril-live/cindys-shrimp-and-crab-croquettes-recipe/index.html
6954 2 T. Dijon Mustard or Creole Mustard
6956 1½ C. extra-virgin olive oil
6957 2 T. fresh lemon juice
6962 Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 C. olive oil in a fine stream too make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth. Can be made ahead and refrigerated.
6965 Tuna Puff Sandwiches
6967 Yield: 6 single servings
6969 7-oz. can tuna, flaked
6970 1½ t. prepared mustard
6971 ¼ t. Worcestershire sauce
6972 1 C. Hellman’s mayonnaise
6975 ¼ C. shredded cheese
6976 2 T. green pepper, chopped
6977 3 hamburger buns, halved
6979 Blend tuna, mustard, Worcestershire, ½ C. mayonnaise, onion and green pepper. Spread on hamburger bun halves. Top with a tomato slice on each bun. Blend remaining ½ C. mayonnaise with the cheese. Spread on top of tomato slices.
6981 Place buns on cookie sheet.
6983 Pre-heat oven to 350. Bake 15 minutes or until puffy.
6985 Alternative: Use thick baguette or French bread slices instead of buns.
6989 Paula’s Fried Shrimp
6994 1 C. all-purpose flour
6996 21-25 Large Shrimp, peeled and deveined
6997 Peanut Oil, for frying
6999 Combine beer, flour & salt and let sit at room temperature for several hours. Heat oil to 350F. Dip shrimp in batter and fry 2-3 min. or until golden brown.
7003 Roasted Shrimp Cocktail
7005 Yield: 6-8 servings From: adapted Ina Garten FoodNetwork2008
7008 2 lb. (12-15 count) Shrimp
7014 ½ C. Chili Sauce (recommended: Heinz)
7016 3 T. Prepared Horseradish
7017 2 t. freshly squeezed lemon juice
7018 ½ t. Worcestershire Sauce
7019 ¼ t. Hot Sauce (recommended: Tabasco)
7021 Preheat oven to 400F. Peel and devein the shrimp, leaving tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in 1 layer. Roast for 8 to 10 min., just until pink and firm and cooked through. Set aside to cool.
7024 Combine all ingredients. Serve as a dip with the shrimp.
7028 Shrimp with Toasted Garlic
7030 Yield: 4 servings From: adapted from Tyler Florence FoodNetwork2006
7032 1 C. extra-virgin olive oil
7033 10 Cloves Garlic, peeled and thinly sliced
7034 1½ lb. peeled & deveined Shrimp, tail off, split down the middle
7035 1 dash kosher salt & black pepper
7037 ¼ Bunch Flat-Leaf Parsley, leaves chopped
7039 Heat a large sauté pan. Add olive oil and toss in sliced garlic. Bring to a bare simmer and keep on the lowest heat possible so the garlic toasts to a golden-brown-about 15 min. Season shrimp with salt & pepper. Add to the pan and remove from heat. Allow to cook until pink and tender. Finish by squeezing the juice of a whole lemon over shrimp and sprinkling with chopped parsley. Use a slotted spoon to fish out shrimp and serve on a platter topped with toasted golden garlic shavings and parsley.
7043 Penne with Shrimp and Herbed Cream Sauce
7045 Yield: 4-6 servings From: Giada DeLaurentis Florence FoodNetwork2006
7049 1 lb. Medium Shrimp, peeled and deveined
7050 4 Cloves Garlic, minced
7051 ½ t. kosher salt, plus extra for seasoning
7052 ½ t. black pepper, plus extra for seasoning
7053 15 oz. (1 can) Whole Tomatoes, drained and roughly chopped
7054 ½ C. Fresh Basil Leaves, chopped
7055 ½ C. Fresh Italian Parsley, chopped
7056 ¼ t. Crushed red pepper Flakes
7059 ¾ C. heavy whipping cream
7062 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 min. Drain the pasta and set aside.
7064 In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, ½ t. salt, and ½ t. pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 min. Using a slotted spoon, remove the shrimp and set aside.
7066 Add the tomatoes, ¼ C. basil, ¼ C. parsley, and red pepper flakes. Cook for 2 min., stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 min. until the sauce thickens. Add ¼ C. of the parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
7068 Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
7072 Greek Style Shrimp with Feta Cheese
7076 2 t. garlic, finely chopped
7079 1½ lb. medium shrimp, peeled and de-veined
7080 30 oz. (2 15 oz. cans) Del Monte tomato wedges
7081 ½ C. bottled clam juice
7083 1 t. crushed red pepper flakes
7084 4 oz. (1 jar) capers, thoroughly rinsed and drained
7085 ½ lb. crumbled Feta cheese (or 1 package whole Feta)
7086 cooked rice or angel hair pasta, enough for 6-8 servings
7088 In a large skillet, sauté garlic in olive oil and butter. Add shrimp and sauté 1 minute – they will cook more later; remove with slotted spoon and keep warm. Add tomatoes to drippings and reduce by ⅓. Add clam juice, oregano, pepper flakes, capers, salt and pepper. Mix well. Cook a few minutes to blend.
7090 Pour into casserole dish and top with crumbled Feta cheese.
7092 Pre-heat oven to 350. Bake for 10-15 minutes. The cheese will brown but not melt.
7094 Serve over cooked rice or linguine.
7096 Note: Laurie has served this to Andy, Mom, Auntie Dunc, Louise Kauffman, and Si Halliburton - all raved about it!
7100 Bubba’s Spicy BBQ Shrimp
7102 Yield: 6 servings From: Paula Deen
7104 1 C. Butter (2 sticks)
7107 8 Cloves Garlic, minced
7109 2 # Lemons, thinly sliced
7110 2 t. Dried Basil Leaves
7111 1 t. Dried Oregano Leaves
7112 1 t. Ground black pepper
7114 3 lb. Unpeeled Large Shrimp
7117 In a Dutch oven, combine 1st 10 ingredients. Cook over medium heat 15 min. Remove from heat, and let sit 30 min.
7119 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.
7123 Shrimp Ceviche Served on Butter Lettuce
7125 Yield: 8 servings From: adapted from Tyler Florence FoodNetwork 2006
7128 1 Head Garlic, halved
7132 1½ lb. Large Shrimp, peeled
7134 ½ C. Lime Juice (about 6-8 limes), plus more for drizzling
7135 1 Jalapeño pepper, finely chopped
7136 1 # Red Onion, sliced thin
7137 ½ Bunch chopped Cilantro Leaves, plus more for garnish
7139 1 drizzle extra-virgin olive oil, at the table
7141 Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3-5 min. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise. Combine the coconut milk, lime juice, onion, chilies, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 30 min.
7143 To serve: Place 2 leaves of butter lettuce on a plate. Place some of the ceviche inside the lettuce. Drizzle with lime juice, olive oil and cilantro.
7149 Yield: 4 servings From: Paulette Robinson Backyard Barbeque Cookbook
7151 1 Clove Garlic, crushed
7154 1 T. Oriental Chili Bean Sauce
7161 Combine the garlic, ginger, sesame oil, chili bean sauce, soy sauce, tomato paste, sugar, and lemon juice. Shell & devein the shrimp. Marinate for 10-15 min.
7163 Grill for 4 min. on each side.
7169 Yield: 4 servings From: Tyler Florence
7171 ½ C. Low Sodium Soy Sauce
7175 ¼ C. Light brown sugar
7176 1 # Asian Pear, chopped (or regular pear or apple)
7177 ½” piece Ginger, sliced
7178 2 cloves Garlic, smashed
7179 1 lb. Large Shrimp, cleaned, peeled and butterflied
7182 ? ? Mixed Lettuce Leaves
7183 several springs Fresh Mint
7184 several springs Fresh Shiso or Basil
7185 2 # Fresh Red Hot Peppers
7187 1 bowl Hot Sauce or Hot Chili Paste
7189 In a saucepan on medium high heat, add soy sauce, mirin, sake, water, brown sugar, pear, ginger, and garlic. Bring to a boil, reduce heat, and simmer for about 20 min. Puree in a blender and allow to cool. Place the prepared shrimp in a shallow dish and pour the puree over them to cover, allow to marinate for 20 min.
7191 Grill the shrimp until they are cooked to your liking. Serve as you cook them accompanied by the additional fixings. Take a lettuce leaf in your hand. Put a shrimp inside and top with any combination of condiments. Wrap the lettuce around the meat and eat out of your hand.
7197 Yield: 4 Servings From: adapted from Guy Fieri, 2008
7200 1 C. Yellow Onion, thinly sliced
7201 3 Cloves Garlic, thinly sliced
7202 2 C. (14½ oz. can) diced Tomato
7203 1 medium Jalapeño, diced
7205 2 T. unsalted butter
7206 4 fillets (6 oz. each) Halibut
7208 ½ C. Spanish Olives, cut into thin rounds, plus 2 T. Olive Juice from bottle
7209 2 medium Avocados, peeled and sliced
7210 2 T. fresh Lime Juice
7211 2 T. freshly chopped Cilantro Leaves
7213 Preheat oven to 350F.
7215 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.
7217 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.
7221 Three Pepper Halibut
7223 Yield: 4 Servings From: adapted from Sam Zien
7225 1 # Red Bell Pepper, sliced thinly
7226 1 # Yellow Bell Pepper, sliced thinly
7227 1 # Anaheim Pepper (or just a plain green bell pepper), sliced thinly
7228 4 fillets (6 oz. each) Halibut, about 1½” thick
7229 1 C. Light Sour Cream
7230 ½ C. Salsa Verde (green salsa)
7231 1 dash kosher salt and black pepper
7232 1 T. fresh Cilantro, chopped
7235 Cook peppers in about ½ T. of the oil in a pan until softened and beginning to brown slightly in spots, about 10 min.
7237 While that’s cooking, heat broiler. Season fish with salt and pepper. Broil halibut until done, about 5 to 7 min. depending on thickness.
7239 While halibut and peppers are cooking, combine sour cream and salsa in a little pot and heat until it gets bubbly.
7241 Plate it by putting some pepper mixture on the plate, then halibut on top and spoon some of the salsa cream over the top and garnish with cilantro.
7245 Grilled Halibut with Fennel & Red Onions
7247 Yield: 4 Servings From: FoodNetwork 2003
7249 4 fillets (6 oz. each) Halibut
7250 2 T. extra-virgin olive oil
7251 1 drizzle extra-virgin olive oil
7252 1 dash Salt & Pepper
7253 several slices Crusty Bread, cut into thick slices
7255 1 Bulb Fennel, quartered, core removed, thinly sliced
7256 1 # Red Onion, thinly sliced
7257 2 T. Red Wine Vinegar
7258 1 Handful Flat-Leaf Parsley, chopped
7259 1 T. Fresh Oregano Leaves, 2 sprigs
7261 Heat a grill pan or outdoor grill over high heat.
7263 Drizzle olive oil over fish and season with salt and pepper. Grill 4 min. on each side until fish is firm and cooked through. Grill bread alongside or char under broiler then dress with olive oil, salt and pepper as well.
7265 Preheat a skillet over medium-high heat.
7267 While fish cooks, peel the orange, then cut across orange into thin sections.
7269 To the preheated skillet add olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3-5 min. until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, parsley, and oregano. Adjust seasonings and serve vegetable mixture on dinner plates topped with fish and seasoned bread alongside.
7273 Pan Roasted Halibut with Cherry Tomato Vinaigrette
7275 Yield: 4-6 Servings From: Cook’s Illustrated, March & April 2002
7278 2 steaks Halibut (2½ lb. total, 1.25” thick, gently rinsed, dried well)
7279 Salt & ground black pepper
7281 Adjust oven rack to middle position and heat oven to 425F. When oven reaches temperature, heat oil in 12”, heavy bottomed, oven-proof skillet over high heat until oil just begins to smoke, about 2½ min.
7283 Meanwhile, sprinkle both sides of fish generously with salt and pepper. Reduce heat to medium high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 min. (if steak is thinner, check browning at 3½ min; thicker then check at 4½ min.). Off heat flip steaks over in pan using 2 thin-bladed spatulas.
7285 Transfer skillet to oven and roast until instant-read thermometer reads 140F, flakes loosen, and flesh is opaque when checked with the tip of a paring knife, about 9 min. (thicker steaks may take up to 10 min.). Remove skillet from oven and separate skin and bones from fish with spatula. Transfer fish to serving platter and serve immediately with sauce.
7289 Chunky Cherry Tomato-Basil Vinaigrette
7293 ½ Pt. Cherry or Grape Tomatoes, each tomato quartered (about 1 C.)
7295 ¼ t. ground black pepper
7296 2 med. Shallots, minced (about 3 T.)
7297 2 T. minced fresh Basil Leaves
7298 3 T. fresh lemon juice
7299 6 T. extra-virgin olive oil
7301 Mix tomatoes with salt & pepper in small mixing bowl; let stand until juicy and seasoned, about 10 min. Whisk shallots, basil, lemon juice and oil in small mixing bowl; add to tomatoes and toss to combine. Pour over pieces of cooked fish and serve immediately.
7304 Tex Wasabi’s Koi Fish Tacos
7306 Yield: 8 Servings From: Guy Fieri
7313 24 oz. Cod or firm white fish, cut into 1” pieces
7314 16 # 8” Corn Tortillas or 16 Flour Tortillas
7317 8 oz. Prepared Tempura batter made with cold water
7318 6 oz. Panko Bread Crumbs
7319 2 C. white cabbage, shredded
7320 1 C. red cabbage, shredded
7321 3 T. cilantro leaves, chopped
7322 ¼ C. red onion, very thinly sliced
7325 4 # Roma Tomatoes, diced
7327 2 T. chopped Cilantro Leaves
7328 1 Jalapeño, seeded and minced
7329 ½ # Red Onion, minced
7331 1 dash Salt & Pepper
7333 Tequila Lime Aioli (this is a double batch):
7334 6 T. Premium Tequila
7340 2 T. minced Cilantro Leaves
7341 1 dash Salt & Pepper
7343 In medium bowl, combine lime juice, tequila, cumin, salt & pepper; mix thoroughly. Add fish and toss to coat. Marinate for 10 min. Warm tortillas on a grill or pan. Cover with a towel to keep warm.
7345 In a medium Dutch oven, heat the canola oil to 350F. Remove fish from the marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry 4-5 min., or until lightly golden brown. Remove and drain on paper towels.
7347 Mix cabbage, cilantro and onion. Stack 2 tortillas; place ⅛th of fish on top of each. And top with cabbage mixture, Pico de Gallo, and tequila Lime Aioli. Serve immediately.
7350 In a bowl, mix all ingredients, season with salt & pepper and refrigerate for 1 hour for flavors to meld.
7353 Mix all ingredients and chill 1 hour. Season with salt & pepper.
7356 Chicken Enchiladas Tacuba Style
7358 Yield: 4-6 servings From: Estilo Café Tacuba via Rick Bayless
7360 2 poblano chiles, fresh
7361 1 C. lightly packed baby spinach
7364 6 T. butter (or vegetable oil)
7365 3 cloves garlic, peeled and finely chopped
7368 3 C. chicken, cookes and coarsely shredded
7370 a little vegetable oil, for brushing or spraying
7371 1 C. Mexican melting cheese (Chihuahua, asadero) or Monterey Jack
7372 1 garnish cilantro, chopped
7374 Make the sauce: Roast the poblanos directly over a gas flame or on a
7375 baking sheet 4”es below a very hot broiler, turning regularly, until
7376 the skins have blistered and blackened on all sides, about 5 min. for
7377 an open flame, about 10 min. under the broiler. Place in a bowl,
7378 cover with a kitchen towel and, when handleable, rub off the blackened
7379 skin, tear open and pull out the seed pod and stem. Roughly chop and
7380 put in a blender. Add the spinach.
7382 In a medium (3 qt.) saucepan, combine the milk and broth, set over
7383 medium-low heat to warm. In a large (4 qt.) saucepan, melt the
7384 butter (or heat the oil) over medium heat. Add the garlic and cook
7385 for a minute to release its aroma, then add the flour and stir the
7386 mixture for a minute. Raise the heat to medium-high. Pour in the
7387 warm broth mixture and whisk constantly until the sauce boils. Reduce
7388 the heat to medium and simmer for 5 min. Remove from the heat. Pour
7389 half of the hot sauce into the blender with the chiles and spinach.
7390 Cover loosely (put a towel under the lid and do not close tightly) and
7391 blend until smooth. Pour the mixture back into the saucepan with the
7392 remaining sauce. Taste and season with salt, usually about 2
7395 Finish the enchiladas: Heat the oven to 350F. Smear about 1 C. of the
7396 sauce over the bottom of a 13x9” baking dish. Stir 1 C. of the sauce
7397 into the chicken. Lay half of the tortillas out on a baking sheet and
7398 lightly brush or spray both sides with oil. Bake just to warm through
7399 and soften, about 3 min. Stack the tortillas and cover with a towel
7400 to keep warm. Working quickly so that the tortillas stay hot and
7401 pliable, roll apportion of the chicken mixture up in each tortilla,
7402 then line them all up in the baking dish. Douse evenly with the
7403 remaining sauce and sprinkle with the cheese. Bake until the
7404 enchiladas are hot through (the cheese will have begun to brown),
7405 about 20 min. Garnish with the cilantro.
7409 Mustard Roasted Fish
7411 Yield: 4 Servings From: Barefoot Contessa Back to Basics, 2008
7412 4 fillets fish (8 oz.), such as Red Snapper
7413 1 dash kosher salt and black pepper
7416 1 T. Whole-Grain Mustard
7417 2 T. minced Shallots
7420 Preheat oven to 425F. Line an oven proof baking dish with parchment paper. Place fish fillets skin side down on the parchment paper. Sprinkle generously with salt and pepper.
7422 Combine the crème fraiche, 2 mustards, shallots, capers, 1 t. salt and ½ t. pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 min., depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
7426 Baked Cod with Lemon-Herb Topping
7428 Yield: 4 Servings From: Cook’s Country
7430 1 T. unsalted butter
7431 24 # Ritz Crackers, crushed into coarse crumbs (about 1 C.)
7432 2 T. Minced Fresh Parsley
7434 2 small Garlic Cloves, minced
7435 1 t. grated lemon zest plus 1 T. lemon juice
7436 4 fillets cod, skinless (about 2 lb.)
7437 1 dash Salt & Pepper
7438 ? # Lemon Wedges, for serving
7440 Adjust oven rack to middle position and heat oven to 450F. Grease baking sheet with butter. Toss cracker crumbs and 1 T. parsley together in medium bowl. Mix remaining 1 T. parsley, mayonnaise, garlic, lemon zest, and lemon juice together in small bowl.
7442 Pat fish dry with paper towels, then season with salt & pepper. Place on buttered baking sheet, spacing pieces about ½” apart. Brush tops and sides of fish with mayonnaise mixture, then press cracker crumbs into mayonnaise.
7444 Bake until crumbs are golden brown and fish flakes apart with fork, about 15 min. Serve with lemon wedges.
7448 Codfish in Ginger Soy Cream
7450 Yield: 4 servings From: adapted from Beau MacMillan Scripps Network 2010
7452 ½ C. low-sodium soy sauce
7455 2 T. rice wine vinegar
7456 2 T. light brown sugar
7457 1 clove carlic, crushed
7458 1 T. ginger, peeled and crushed
7460 4 fillets (6 oz.) codfish
7463 1 dusting all-purpose flour
7464 1 coating canola oil
7465 8 large scallions, trimmed
7466 2 T. ginger, chopped
7467 1 small chile pepper, seeded and chopped
7471 Make the teriyaki sauce: In a medium saucepan over high heat, add the
7472 soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger.
7473 Stir to combine and bring it to a boil. Cook for 3 to 4 min. Mix the
7474 cornstarch with ½ T. water to form a slurry and add it to the boiling
7475 mixture. Cook and stir until the mixture thickens. Reduce the heat
7476 to low and keep warm.
7478 Season the codfish with salt and pepper, to taste. Dust the fillets
7479 lightly with flour, shaking off any excess. In a large skillet over
7480 medium-high heat, add a thin layer of oil. When the oil is hot, add
7481 the codfish and cook until it’s browned on both sides and cooked
7482 through, about 8 min. Remove the fish to a plate and keep warm. Cook
7483 the scallions in the same pan, adding more oil if necessary, until
7484 they are browned and have softened slightly.
7486 Heat another saucepan over medium-high heat, add a thin layer of oil,
7487 and cook ginger and chile pepper until they are softened, about 2 min.
7488 Carefully pour in the white wine and cook until it has almost
7489 evaporated. Stir in the heavy cream and reduce it by half. Pour in ¼
7490 C. of the teriyaki sauce.
7492 Put 2 scallions on each serving plate and arrange a piece of fish on
7493 top. Spoon over some of the cream sauce. Drizzle each plate with
7494 extra teriyaki sauce.
7500 Yield: 4 Servings From: The Summer Shack Cookbook
7503 1 C. all-purpose flour 1 C. Cornstarch
7504 12 oz. Can Beer or Ale 1 Large egg
7505 1 t. Kosher or sea salt
7507 6 C. Peanut, Canola, or vegetable oil for deep-frying
7508 1½ lb. Skinless Fish Fillets (large flounder and fluke, haddock, hake, cod) cut
7509 into 4 thin (less than ¾”) slices
7510 3 T. Spiced Seafood Salt or Cajun Seasoning
7513 Combine the flour, cornstarch, beer, egg and salt in a large mixing bowl and mix well. The batter will be very light—slightly thinner than a regular pancake batter. Cover and refrigerate for at least 20 min., or up to 3 hours.
7515 Line a baking sheet with paper towels. Heat 3”es of oil to 375F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
7517 While the oil is heating, dry the fish fillets between several thicknesses of paper towels. Season with the spiced salt. Drop fillets into the batter and toss with tongs to coat evenly.
7519 When the oil is hot, lift the fillets one by one from the batter with the tongs, letting excess batter drip back into the bowl, and lower them into the oil, holding each fillet suspended in the oil for a few seconds to set the batter and prevent it from sticking to the bottom of the pot. The temperature of the oil will drop when the fish is added, but you overheated the oil to 375F to compensate for this. Don’t let the oil come back over 350F once it recovers. Fry the fillets until deep golden brown, about 5 min. Transfer them to the paper towel-lined baking sheet with tongs. Serve the fish hot with tarter sauce, lemon wedges, and malt vinegar.
7522 3 C. Hellman’s Mayonnaise Juice of ½ Large Lemon (2 T.)
7523 ½ Onion, minced (⅓ C.) ¼ C. minced fresh Italian Parsley
7524 4 Medium Dill Pickle Spears, minced (½ C.)
7525 2 T. Capers, rinsed and chopped 2 Hard-Boiled Eggs, finely chopped
7526 ½ t. Kosher or sea salt ½ t. black pepper
7528 Combine all together. Cover tightly, and refrigerate until ready to use. Keeps 1 week.
7531 Ultimate Fish Sammie
7533 Yield: 2 Servings From: Tyler Florence FoodNetwork 2006
7535 1 Whole Tail Piece Fresh Halibut (1¼” thick by about 12” long)
7536 1 C. all-purpose flour
7539 1½ C. Panko Bread Crumbs
7540 kosher salt & freshly ground black pepper
7541 extra-virgin olive oil
7543 1 C. Mayonnaise 1 Lemon, juiced
7544 1 handful fresh Parsley Leaves, finely chopped
7545 1 handful fresh Basil Leaves, finely chopped
7546 1 handful Chives, finely chopped kosher salt
7547 black pepper 2 T. olive oil
7549 12” Sourdough Baguette
7550 1 C. lightly packed hydroponic arugula (leafy variety, with stems)
7551 1 Ripe Avocado, cut in thick slices
7552 Beefsteak Tomato, cut in thick slices
7555 Preheat oven to 350F.
7557 Put a large sheet tray in oven and heat it for 30 min.
7559 Pat halibut dry. If you have a tail piece, cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangle shape that matches the bread. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt & pepper. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set.
7561 Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray. Sprinkle with olive oil. Bake for 30 min. or until golden brown.
7563 Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt & pepper, to taste. Split the baguette in half horizontally. Open it up and toast it in a hot oven until just warmed through. Smear each half with lemon herb mayonnaise and stack up arugula, tomato & avocado on 1 half. Top with crispy panko fish fillets and top with other half of bread. Skewer in 2 places and cut across the middle. Serve more lemon-herb mayonnaise on the side.
7566 Zesty Grilled Tilapia
7568 Yield: 6 Servings From: Paula Deen FoodNetwork 2006
7570 6 fillets (6 oz. each) Tilapia
7571 6 T. olive oil, plus additional for brushing
7572 1 T. Grated orange zest
7573 6 T. freshly squeezed orange juice
7574 1 T. grated Fresh Ginger
7575 1 t. Hot Sauce, to taste
7577 1 dash Freshly ground black pepper
7579 Place all ingredients except fish in a ziplock bag and mix well. Add fish and make sure all fish is coated with the marinade. Place in refrigerator for 30-60 min.
7581 Prepare grill. Brush the fish with additional oil. Grill until fish just flakes with a fork, about 5 min. per side for each inch of thickness.
7583 Serve alongside mango rice.
7587 Grilled Tilapia with Lemon Butter, Capers and Orzo
7589 Yield: 4 Servings From: FoodNetwork 2006
7591 1 # Lemon, finely zested
7594 1 # shallot, thinly sliced
7595 1 splash heavy cream
7596 1 stick unsalted butter, at room temperature, cut into cubes
7597 3 dashes Salt and Pepper
7599 4 fillets tilapia, 6 oz. each
7600 ½ lb. Orzo, cooked al dente
7601 ¼ C. chopped Flat-Leaf Parsley Leaves
7604 Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 min. The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.
7608 Brush the fish on both sides with oil and season with salt and pepper. Grill the fish for 3 to 4 min. per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the butter and 2 T. of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove fish from the grill and immediately place the fillets on the orzo and top each fillet with some of the butter and capers. Garnish with the remaining parsley.
7612 Wild Berry Sauce for Salmon
7614 Yield: 4 Servings From: Steven Raichlen
7616 2 C. Frozen or Fresh Mixed Berries, thawed (try to use a blend of wild blueberries, marionberries, raspberries, currants and/or gooseberries)
7617 ¼ T. Pure Maple Syrup or Sugar, or more to taste
7618 1 dash Salt and Pepper, to taste
7620 Place the berries in a small heavy saucepan with 2 T. water. Cover the pan and cook over medium heat for 2 min. Uncover the pan, reduce the heat to medium-low or low and cook until the berries cook down to a jam-like paste, stirring often with a wooden spoon, about 10 min. Add a little water, if needed-do not let burn! Taste the mixture for sweetness, adding a little maple syrup or sugar to taste, if desired. (If the berries are very sweet, you may not need to add any additional syrup or sugar.)
7622 Drizzle the berry mixture on top of grilled salmon.
7628 Yield: 4 Servings From: adapted from Aaron McCargo, Jr. FoodNetwork2009
7631 1 T. Italian Seasoning
7632 1 t. Cracked black pepper
7637 1 T. Grapeseed Oil, for frying
7638 4 fillets (6 oz. each) Skinless, Boneless Salmon
7640 In a small bowl, combine all the rub ingredients. Season each piece of firsh with the rub.
7642 Heat a large skillet over medium-high heat and add the butter and the oil. Once the butter has melted, add the fish and cook about 2 min. per side. If necessary, transfer the whole pan to the oven and cook for another 4 to 6 min.
7644 Note: Awesome served as a taco with corn, avocado, and tomato salad rolled in a flour tortilla.
7650 Yield: 6 Servings From: Stacey Russell FoodNetwork2006
7653 1 C. Miso Paste (soy bean paste)
7654 1 C. Low-Sodium Soy Sauce
7662 Mix all but the fish in a bowl.
7664 Preheat grill to medium. Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.
7668 Dried Porcini Crusted Salmon with Tomato Cream Sauce
7670 Yield: 4 Servings From: Emeril Lagasse 2005
7672 Tomato Cream Sauce (about 2 C.):
7674 ½ C. finely chopped Yellow Onions
7676 2½ C. seeded, chopped Tomatoes (28 oz.)
7677 2 Sprigs Fresh Thyme
7679 ½ C. Chicken (Fish) Stock + 2 T.
7682 2 T. unsalted butter
7685 ½ oz. Dried Porcini Mushrooms
7686 ½ C. Dry Bread Crumbs
7687 1 T. minced Shallots
7689 1 t. chopped Fresh Thyme Leaves
7690 3 T. finely grated Parmesan
7692 4 fillets (6 oz. each) Salmon, skin removed
7697 For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 min. Add the garlic and cook for 30 sec. Add the tomatoes, thyme and ½ t. salt, and cook until the tomatoes give up their liquid, about 5 min, stirring occasionally. Add the stock and tomato paste. Bring to a boil and cook until reduced by half, about 5 min. Add the cream and cook until reduced by half again, about 6 min.
7699 Add the remaining ¼ t. salt and the butter. Remove the thyme sprigs. With an immersion blender, or food processor, puree the sauce. Keep sauce warm until ready to serve.
7702 Preheat oven to 375F. Place dried mushrooms in a small food processor or spice grinder and process until finely ground; you will get about 5 T. mushroom powder. Combine ground porcini, bread crumbs, shallots, garlic, thyme & cheese in a small bowl; mix well. Drizzle in melted butter and stir to combine. Season with ¼ t. salt & ¼ t. pepper. Set aside.
7704 Season salmon fillets with remaining salt & pepper. Heat olive oil in a large, ovenproof skillet over medium-high heat. Add salmon fillets, skin side up, to pan and cook, about 2 min, or until golden. Carefully turn the fillets over in the pan and place ¼ of the porcini mixture over each fillet, pressing to adhere. Place skillet in the oven and bake 5-6 min. for medium. Serve hot with tomato cream sauce.
7707 Parchment Baked Salmon Fillet
7709 Yield: 4 Servings From: Scott Daniels, Krazy Kat’s Restaurant
7711 4 sheets Parchment Paper
7712 4 fillets Salmon, 4 oz. each
7713 1 paper Softened Butter (Pam may be used)
7714 1 dash Salt & Pepper to taste
7715 2 canned Artichoke Hearts, quartered
7716 16 Kalamata Olives, pitted
7717 1 C. Plum Tomatoes, diced ¼”
7718 1 C. Fennel, julienned and sautéed slightly) or carrots, celery, turnips, peppers
7719 2 oz. White Wine (about 1 T. per serving-steaming liquid)
7722 Preheat oven to 450F.
7724 Cut parchment into a large heart shape. Brush butter on one side. Divide fresh fennel between the four pieces of parchment. Place salmon fillet over the fennel. Distribute the rest of the ingredients over each piece of salmon. Fold paper over and fold to seal. Bake on a hot cookie sheet in oven for 12-15 min. Place entire package on plate and serve.
7726 Note: Can make the day before. If so, preheat cookie sheet to prevent slow cooking.
7730 Poached Salmon Fillet with Red Onion Confit
7732 Yield: 4 Servings From: Scott Daniels, Krazy Kat’s Restaurant
7734 4 fillets Salmon, 6 oz. each, skin off, bones removed
7737 ? ? Dried Chili Peppers
7743 ½ medium Onion, julienned
7747 2 C. Red Onion, julienned
7749 ½ C. granulated sugar
7750 ½ C. Balsamic Vinegar
7752 Poaching liquid (Can be made 2-3 days ahead): Coat non-stick saucepan lightly with oil. Turn on high. Add dried chili peppers. Add all ingredients until boiling, and then turn down heat. Simmer for 30 min. Strain. Chill. In a non-stick sauté pan with slightly higher sides, place salmon, skin side down. Pour chilled poaching liquid over salmon to cover. Bring to a boil, lowering to a simmer. Cover and simmer about 10 Min. Remove from pan and serve immediately.
7754 Red onion confit (will last 3-4 days in the refrigerator): In a non-corrosive sauté pan or 3½ qt. Sauce pan, sauté onions in butter until lightly caramelized. Start out on high heat, and then reduce heat so they don’t burn. Add sugar and dissolve, add vinegar and reduce over medium-low heat until onions are very syrupy. Ribbon over poached salmon fillet.
7758 Grilled Salmon Steaks
7760 Yield: 4 Servings From: Scott Daniels, Krazy Kat’s Restaurant
7762 4 steaks Salmon, 6 oz. each
7764 1 dash sea salt and Pepper to taste
7766 Roasted tomato, garlic & herb coulis:
7768 1 dash Salt & Pepper to taste
7771 3 Roasted red peppers, fresh or canned (12 oz. Jar)
7773 ½ C. fresh Basil, roughly chopped
7774 ½ C. fresh Chives, roughly chopped
7775 ½ C. fresh Cilantro (MUST WASH!), roughly chopped
7777 Brush both sides of salmon with olive oil or substitute. Season with salt and pepper. Grill on hot grill or grille pan. Cook on both sides for about 3-5 min. each side.
7779 Roasted tomato, garlic & herb coulis:
7780 Preheat oven to 400F. In a casserole dish, roast tomato halves and garlic cloves that have been coated with oil, salt and pepper, for 30 min. in oven. Remove from oven and place in a non-corrosive sauce pan (not aluminum). Add roasted and cleaned peppers, V-8 juice and fresh herbs. Simmer for 30 min. Strain off and reserve excess liquid. Puree in food processor until smooth, adding reserved liquid as needed. Serve on a warm plate first, and then fish.
7784 Vietnamese Gingered Salmon or Flounder
7786 Yield: 4 Servings From: John Kramer
7789 ¼ # Red Sweet Pepper, sliced very thin
7790 1 Bunch Scallions, sliced in halves lengthwise and then horizontally
7791 6 Slices fresh Ginger
7792 ¼ t. Hot Italian Pepper Flakes
7799 2 T. granulated sugar
7802 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.
7806 Grilled Salmon with Squaw Corn
7808 Yield: 6 servings From: Country Inns and Backroads Cookbook
7810 6 fillets (6 oz.) salmon
7815 ½ C. red bell pepper, diced
7816 ½ C. green bell pepper, diced
7817 ½ C. yellow onion, diced
7818 3 C. corn kernals, frozen or fresh
7819 4 slices bacon, cooked, drained, and crumbled
7820 1 t. dried thyme leaves
7825 Prepare coals for grilling.
7827 To make the squaw corn, melt the butter in a sauté pan. Add the red
7828 and green peppers and onion and cook until just tender, about 8 min.
7829 Stir in the corn, bacon and thyme.
7831 Add the cream and simmer over low heat until the cream has reduced by
7832 half and the mixture has thickened. Season with salt and pepper.
7834 Oil the salmon fillets on both sides and season with salt and pepper.
7835 Grill the fish for 5 min. per side, more or less, depending on the
7836 thickness of the fillets and the desired doneness.
7838 Place a bed of squaw corn on each plate and top with a salmon fillet.
7842 Salmon Cakes with Creamy Ginger-Sesame Sauce
7844 Yield: 6 Servings From: Ellie Krieger FoodNetwork2006
7846 3 Slices Whole Wheat Sandwich Bread
7847 2 cans (12 oz.) Salmon without skin and bones, drained
7848 2 # eggs, lightly beaten
7850 ½ C. Water Chestnuts, chopped
7851 ¼ C. finely chopped Cilantro Leaves
7853 3 t. olive oil, divided
7854 1 bowl Creamy Ginger-Sesame Sauce, recipe follows
7856 Creamy Ginger-Sesame Sauce:
7857 6 T. Nonfat Greek-style Yogurt
7859 1½ T. freshly grated Ginger
7860 1 t. Toasted Sesame Oil
7861 1 t. Low-sodium Soy Sauce
7863 Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and the bread crumbs and mix well. Shape the mixture into 12 patties.
7865 In a large nonstick skillet, heat 1½ t. of olive oil over a medium heat. Add 6 patties and cook for 5 min. on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1½ t. oil to the pan, and cook the rest of the salmon cakes, 5 min. on each side.
7867 Chop the remaining scallion. Serve salmon cakes with the sauce and garnish with scallion.
7870 Place all ingredients in a small bowl. Whisk until smooth.
7879 4 Flounder Fillets, 4 oz. each
7882 ½ C. fresh Parsley, chopped
7884 2 T. fresh lemon juice
7885 ¼ lb. fresh Mushrooms, sliced
7886 1 T. all-purpose flour
7890 2 T. Parmesan Cheese
7891 1 T. Fine Dry Breadcrumbs
7894 Preheat oven to 350F. Arrange fillets in a lightly greased 12x8x2” baking dish. Sprinkle with salt, pepper and parsley. Set aside.
7896 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.
7902 Yield: 4 Servings From: Krazy Kats chef, Dan Tagle 2004
7905 3½ C. all-purpose flour
7907 ½-1 t. Salt 1 t. olive oil
7910 1 C. Cooked Lobster Meat (7 oz. Frozen knuckle and claw meat, drained)
7911 1 lb. Mascarpone Cheese (can use Ricotta)
7913 1 dash Fresh Ground black pepper
7915 Place flour in a mound on a clean work surface and make a well in the center. Break eggs in the center and beat lightly with a fork. Pull some of the flour down and gradually incorporate it. Continue until the dough is firm and unsticky. Knead the dough for 10 min. or until very smooth. Wrap in plastic and refrigerate for at least 30 min.
7917 Roughly chop the lobster meat and fold into the mascarpone gently so as not to shred the meat. Season with salt and pepper.
7919 Roll out the pasta dough using a pasta machine to #6 thickness. Use a 1 oz. scoop to add filling to dough. Brush all exposed dough with a beaten egg wash. Carefully place top pasta sheet over pushing all air out (excess air will cause ravioli to explode when cooked). Cook in boiling salted water for 3 min. Drain and serve with sauce.
7921 Note: Semolina is drier and more coarse than all-purpose flour.
7925 2-28 oz. Cans Plum Tomatoes with juice
7926 15 black peppercorns
7928 3 cloves garlic, smashed
7930 8 T. unsalted butter (1 stick)
7933 Simmer tomatoes, peppercorns, bay leaf, garlic, and onion until tender (30-45 min.). Put through a sieve. Add puree back to the pan and cook again to reduce sauce. Add butter, basil, salt and pepper. Remove basil after 10 min. (or sauce will get bitter). Serve with pasta.
7935 Note: Only need half this recipe for above pasta. Do not double recipe.
7941 Yield: 2 C. From: Cook’s Nov./Dec. 2003
7943 1 small Carrot, peeled and chopped into rough ½” pieces (about ½ C.)
7944 1 small Celery Rib, chopped into rough ½” pieces (about ½ C.)
7945 1 small Onion, chopped into rough ½” pieces (about ½ C.)
7946 3 T. unsalted butter
7947 ¼ C. all-purpose flour
7948 2 C. Low-Sodium Chicken Broth
7949 2 C. Low-Sodium Beef Broth
7952 5 Whole black peppercorns
7955 In a food processor, pulse carrot until broken into rough ¼” pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into ⅛” pieces, about five more 1-second pulses.
7957 Heat butter in a large heavy bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well-browned, about 7 min. Reduce heat to medium, stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 min. Whisking constantly, gradually add broths; bring to a boil, skimming off any foam that forms on the surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 C., 20-25 min.
7959 Strain gravy through a fine-mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible; discard solids. Adjust seasoning with salt and pepper. Serve hot.
7965 Yield: 3 C. From: Barefoot Contessa Family Style
7967 ¼ lb. unsalted butter (1 stick)
7968 1½ C. chopped Yellow Onion (2 onions)
7972 Defatted Turkey Drippings + chicken stock to make 2 C., heated
7973 1 T. Cognac or Brandy
7974 1 T. White Wine, optional
7975 1 T. heavy cream, optional
7977 In a large (10-12”) sauté pan, cook the butter and onions over medium-low heat for 12-15 min., until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.
7979 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.
7985 From: Peter Fontaine 10/30/2000 class
7987 2 # chickens, or about 5 lb. Chicken backs and thighs
7988 2 large onions, with their skins
7991 1 large bouillon cube
7997 Place chicken in roasting pan and cook at 400F until cooked. Pour chicken and any liquid into stock pot. Add vegetables and water to fill pot. Bring to a boil on high. Reduce heat to a simmer and leave lid off. As soup cooks down add more water—simmer ALL day or 2! The longer the better!!
7999 Add salt and pepper to taste. When you think it’s done, strain it. Measure amount of stock…you want 1 gallon. If it’s less, add more water…if it’s more then simmer the clear stock until it’s 1 gallon.
8001 In a small bowl blend softened butter and flour to make a paste. With a whisk, gradually add paste to hot broth—whisking out all lumps! Taste and adjust seasonings.
8005 Spice Rubbed Beer Can Chicken
8007 Yield: 4 Servings From: George Duran FoodNetwork 2006
8012 1 T. Ground Coriander
8017 ½ C. extra-virgin olive oil
8020 1 (3½ to 4 lb.) Chicken
8023 Heat a grill to 350F.
8025 Mix the ingredients for the spice rub until well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
8027 Open the beer and pour out a few ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on a drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1¼ hour.
8031 Chicken and Chickpea Tagine with Apricots
8033 Yield: 4 Servings From: Bobby Flay FoodNetwork 2006
8039 1 large Yellow Onion, peeled, halved, and thinly sliced
8040 2 Cloves Garlic, finely chopped
8041 1 T. Ras-Al-Hanut, recipe follows
8042 Large Pinch Saffron, soaked in ¼ C. warm water
8044 15 oz. (1 can) Diced Tomatoes, drained
8045 15 oz. (1 can) Chickpeas, rinsed and drained
8046 ¾ C. Dried Apricots, sliced in half-moons
8048 1 garnish Chopped Flat Leaf Parsley
8049 1 garnish Chopped fresh Cilantro
8052 ½ C. Crème Fraiche of Sour Cream
8056 Preheat oven to 400F. Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt & pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 min. longer. Remove the chicken to a plate.
8058 Remove all but 2 T. of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 sec. Add the ras-al-hanut and cook another 30 sec. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook in the oven for 35-40 min. or until chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley & cilantro.
8060 Serve with Couscous with currants, almonds & parsley.
8065 Yield: 2⅛ t. Source: internet
8066 1 t. ground Cinnamon
8070 ⅛ t. ground Cardamon
8076 Yield: 6 Servings From: Giada DeLaurentis, 2006
8078 4 halves chicken, breasts, skinless, with ribs
8079 2 thighs Chicken, skinless, with bones
8080 ½ t. Salt, plus 1 t.
8081 ½ t. Pepper, plus 1 t.
8083 1 # Red Bell Pepper, sliced
8084 1 # Yellow Bell Pepper, sliced
8085 3 oz. Prosciutto, chopped
8086 2 cloves Garlic, chopped
8087 15 oz. (1 can) Diced Tomatoes
8089 1 T. fresh Thyme Leaves
8090 1 t. fresh Oregano Leaves
8093 ¼ C. chopped Flat-Leaf Parsley Leaves
8095 Season the chicken with ½ t. salt and ½ t. pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
8097 Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 min. Add the garlic and cook for 1 min. Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 min.
8099 If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken and sauce to a simmer over medium heat. Stir in the capers and parsley and capers and serve.
8105 Serves: 6 From: Nigella Lawson FoodNetwork 2007
8107 1 C. bacon lardoons (1-4” pieces)
8108 1 # leek, finely sliced
8109 12 thighs chicken, skinless or 2¾ lb. thigh fillets
8111 10 oz. (4 C.) oyster mushrooms, torn into strips
8115 1-2 T. dill leaves, freshly chopped
8116 1 side buttered noodles, optional
8118 Heat the oil in a casserole or large wide pan and fry the lardoons
8119 until crisp. Add the sliced leeks and soften them with the lardoons
8120 for a minute or so. Tip in the chicken thighs, bay leaves, torn
8121 mushrooms and wine. Season with salt and pepper and bring to a boil,
8122 cover the pan and simmer gently for an hour. Like all stews, this
8123 tastes its mellowest best if you let it get cold and then reheat it
8124 the next day. But it’s no hardship to eat straight off. Whichever,
8125 serve sprinkled with dill and with some buttered noodles, if using.
8129 Chicken Salad with Hoisin Sauce
8131 Yield: 2-4 Servings From: Emeril Lagasse, 2003
8133 12 Wonton Skins, cut into ⅛” strips
8134 ½ lb. Snow Peas, ends trimmed and strings removed
8135 1 lb. Chicken Cutlets
8136 ? dash Togarashi or Asian Seasoning
8139 4 C. shredded Napa or other green Cabbage
8140 ½ C. thinly sliced Red Onion
8141 1 T. chopped Mint Leaves
8142 1 T. chopped Cilantro Leaves
8143 1 batch Hoisin dressing, recipe follows
8144 1 garnish green onions, sliced on the bias
8145 1 T. lightly toasted Sesame Seeds, garnish
8147 Hoisin Dressing (Yield: 1 C.):
8149 ¼ C. Rice Vinegar (or white wine vinegar)
8153 ½ t. red pepper Flakes
8155 Preheat oven to 375F. Spread wonton strips on a baking sheet and bake 5 min. Remove from oven and toss to separate. Continue baking until light brown and crisp, about 8 min. Let cool.
8157 In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 min. Shock in ice water and pat dry.
8159 Season the chicken cutlets with togarashi or Asian seasoning and pepper both sides. Heat a large sauté pan over medium-high heat. When the pan is hot, add the oil and heat. Add chicken cutlets, in batches if necessary, and cook for 1 min. on each side, or until just cooked through. Remove from the pan and set aside while you prepare the salad.
8161 In a large bowl, combine the cabbage, snow peas, red onions, mint, and cilantro. Cut the chicken into strips. Toss the cabbage mixture with ½ C. of the hoisin dressing, and divide mixture between 4 plates. Arrange the sliced chicken on the salad and drizzle with the remaining ½ C. dressing. Garnish with wonton strips, green onions, and sesame seeds.
8164 In a small bowl, combine together with a whisk and blend well. Keeps 5 days.
8168 Chinese Chicken Salad
8170 Yield: 12 Servings From: Barefoot Contessa Parties!, 2001
8172 4 split Chicken Breasts (bone-in, skin on)
8175 1 dash Freshly ground black pepper
8176 ½ lb. Asparagus, ends removed, and cut in thirds diagonally
8177 1 # Red Bell pepper, cored and seeded
8178 2 Green Onions (white and green parts), sliced diagonally
8179 1 T. White Sesame Seeds, toasted
8183 ¼ C. good Apple Cider Vinegar
8185 1½ T. Dark Sesame Oil
8187 1 clove Garlic, minced
8188 ½ t. peeled, grated fresh Ginger
8189 ½ T. Sesame Seeds, toasted
8190 ¼ C. smooth peanut butter
8192 ½ t. freshly ground black pepper
8194 Preheat oven to 350F.
8196 Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 min., until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
8198 Blanch the asparagus in a pot of boiling salted water for 3 to 5 min. until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
8200 Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
8206 Yield: 4-6 Servings From: Neeley’s FoodNetwork2006
8209 6 thighs, Chicken, skinless
8212 1 # Medium Onion, sliced
8215 14½ oz. (1 can) Crushed Tomatoes in thick puree
8220 2 T. chopped fresh Parsley Leaves
8222 Heat the oil in a 12” skillet over medium-high heat.
8224 Pat chicken dry with a paper towel and season with salt & pepper. Brown the chicken, meat-side down first, and turning once, about 4 min. on each side. Transfer to a plate to reserve.
8226 Pour off all but 1 T. of oil from the pan.
8228 Add onion to the pan and sauté until tender, roughly 3 min. Add the stock and wine and stir, scraping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 min. Pour in the crushed tomatoes and add the dried herbs and lemon-pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 min.
8230 Remove chicken from liquid and serve on buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
8234 Cajun Chicken Alfredo
8236 Yield: 4 Servings From: FoodNetwork 2006
8238 4 breasts chicken, 5 oz. each, boneless, skinless
8239 1 C. Blackening Spice (or BBQ spice)
8240 2 T. extra-virgin olive oil
8242 1 C. Roughly chopped Marinated Sun-Dried Tomatoes
8245 ¾ C. grated Parmesan
8247 1 t. freshly ground black pepper
8248 1 lb. cooked Fettucine
8249 ½ C. Sliced Green Onions
8251 Preheat oven to 350F.
8253 Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 min., or until internal temperature of chicken reaches 165F. Slice in strips on the bias and set aside.
8255 In a sauté pan over medium heat, add 2 T. of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with t he white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
8257 When the cream sauce is to desired consistency, stir in ½ C. parmesan, salt, pepper, and pasta.
8259 Nest the pasta on large rimmed plates, pour sauce ove pasta, and garnish with green onions and remaining ¼ C. Parmesan.
8263 Apricot Glazed Chicken with Prunes and Sage
8265 Yield: 8 Servings From: Dave Lieberman
8267 2 # roasting chickens, cut into pieces
8268 12 oz. (1 jar) apricot preserves
8269 15 medium dried Prunes, pitted
8273 20 grinds black pepper
8276 Preheat oven to 400F.
8278 Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don’t have a roasting pan that’s large enough, use 2 identical 9x13” baking pans.
8280 Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin side up in the pan, spaced evenly apart.
8282 If you’re looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you’re ready to roast the chicken.
8284 Roast until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 min.
8290 Yield: 4-6 Servings From: Ingrid Hoffman
8292 3-4 lb. Chicken, cut into 8 serving pieces
8293 1 medium Yellow Onion, quartered, plus ½ yellow onion, thinly sliced
8294 4 C. Chicken Broth, low-sodium
8295 1 C. Light Beer, such as lager
8296 3 T. Adobo seasoning
8297 3 T. Worcestershire Sauce
8298 1 C. fresh Cilantro Leaves
8299 6 cloves garlic, roughly chopped
8300 3 C. White Rice, uncooked
8301 1 C. fresh or frozen Peas
8302 2 medium Carrots, finely diced
8303 8 oz. Green Beans, trimmed and quartered
8306 3 T. unsalted butter
8307 ½ # Red Bell Pepper, cored, seeded, ribbed and thinly sliced
8308 ½ # Green Bell Pepper, cored, seeded, ribbed & thinly sliced
8309 1 C. Pimento Stuffed Olives
8311 Place chicken, quartered onions, 1 C. broth, beer, adobo, Worcestershire sauce, ½ of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until chicken is cooked through, 30-35 min. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
8313 Pour the broth into a measuring cup and add water to make 4 C. liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 min., and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 min.
8315 Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they’re tender, 8 min. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 min. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
8319 Balsamic Glazed Chicken Breast
8321 Yield: 6 Servings From: Steve McDonagh & Dan Smith
8325 6 breasts Chicken, 6 oz. each, boneless, skinless (this is ½ what original said)
8326 1 # Spanish Onion, thinly sliced
8327 4 cloves Garlic, chopped
8328 2 Pts. Cherry Tomatoes, quartered
8329 6 T. Balsamic Vinegar
8332 1 dash Freshly ground black pepper
8333 3 T. Parsley, chopped for garnish
8335 Preheat oven to 350F. Put oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet, 3 at a time. Sear on each side until the chicken is golden, about 1 min. per side. Remove to a large baking dish. Repeat with remaining breasts and set aside.
8337 Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 min. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt & pepper. Bring up to a bubble and then reduce the heat and let simmer 10 min.
8339 Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 min., or until chicken has just cooked through. Remove from the oven, garnish with parsley and serve.
8345 Yield: 4 Servings From: Emeril Lagasse
8347 6 oz. thick cut Bacon, cut into ¾” dice
8348 4 Boneless, skinless Chicken Breast halves
8350 ¼ C. all-purpose flour
8351 ¼ C. finely chopped Yellow Onions
8354 1½ C. thinly sliced Red Apples
8356 4 T. unsalted butter, cut into pieces
8357 1 T. chopped Fresh Thyme
8358 1 garnish Fresh chives
8360 In a large, heavy saucepan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4-5 min. Remove and drain on paper towels. Drain off all but 1 T. of the fat.
8362 Season the chicken on both sides with Essence. Dredge in the flour to coat lightly, shaking to remove any excess. Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides and nearly cooked through, about 4 min. per side. Remove and cover to keep warm. Add the onions and cook, stirring for 3 min. Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by half. Add the cider, bring to a boil and cook until reduced by half. Add the apples and cook, stirring, until tender, about 2 min. Add the cream and simmer until reduced by half. Reduce the heat to medium-low and add the butter, several pieces at a time, and cook, stirring, until each is incorporated. Stir in the thyme. Return the chicken and any accumulated juices to the pan and cook until the chicken is heated through and cooked all the way, turning, 1-2 min.
8364 Remove from the heat and divide the chicken and sauce among 4 plates. Garnish each serving with the bacon and fresh chives and serve.
8368 Emeril’s Essence (Creole Seasoning)
8378 1 T. Dried Leaf Oregano
8383 Chicken with Mustard Mascarpone Marsala Sauce
8385 Yield: 4 to 6 Servings From: Gaida De Laurentis
8387 1½ lb. Boneless Skinless Chicken Breasts, each breast cut crosswise into 3 pieces
8388 Salt & freshly ground black pepper
8390 5 T. Butter, divided
8392 1 lb. Cremini Mushrooms, sliced
8394 1 C. Dry Marsala Wine
8395 1 C. (8 oz.) Mascarpone Cheese
8397 2 T. chopped fresh Italian Parsley, plus whole sprigs, for garnish
8398 12 oz. dried Fettuccine
8400 Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 min. per side. Transfer the chicken to a plate and cool slightly.
8402 While the chicken cools, melt 2 T. butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 min. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 12 min. Add the wine and simmer until it is reduced by half, about 4 min. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into ⅓” thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 min. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
8404 Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 min. Drain. Toss the fettuccine with 3 T. butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
8413 4 halves boneless, skinless Chicken Breast
8414 3 med. Onions, sliced
8416 1 cube Chicken-flavored Bouillon
8421 1 garnish Chopped Parsley
8422 4 servings Hot cooked Noodles
8424 About 1 hour before serving: In 12” skillet over medium heat, in hot butter, brown chicken on all sides. Remove chicken to bowl; keep warm.
8426 In drippings in skillet over medium heat, cook onions until tender, about 15 min. Stir in water, bouillon, paprika, salt & pepper. Return chicken to skillet; over high heat, heat mixture to boiling. Reduce heat to low; cover and simmer 30 min. or until chicken is fork tender, stirring occasionally.
8428 With slotted spoon, remove chicken and onions to warm platter. Skim off fat from liquid in skillet; stir in sour cream; heat through (do not boil). Pour sauce over chicken; garnish with parsley. Serve with noodles.
8432 Good Karma Schawarma
8434 Yield: 6-8 (more like 10-12) Servings From: adapted from Guy Fieri, FoodNetwork2008
8439 ¼ C. Red Wine Vinegar
8440 4 T. chopped Parsley Leaves
8441 2 T. chopped Oregano Leaves
8444 1 T. ground black pepper
8445 2 t. Red Chili Flakes
8447 4 lb. Boneless, Skinless Chicken Thighs, cut or pounded ⅛” thick
8448 10 oz. Frozen Spinach, thawed and chopped
8449 1 C. Roasted Red Bell Peppers, cut into strips
8450 12-24 loaves Flatbread or Pita Bread
8451 1 # 8x12x4” aluminum tray
8456 ½ English Cucumber, chopped into ¼” dice
8457 ¼ C. Mint Leaves, minced
8461 1 t. Ground black pepper
8463 In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, chili flakes, and sage. Add chicken and marinate in the fridge for 12 to 24 hours.
8465 Preheat oven to 350F with oven rack in center. Fit a 9x13” baking sheet with a cooling rack. Poke holes in bottom of foil tray to allow excess liquid to drain. Remove chicken from marinade, taking off excess marinade. Place ⅓ of the meat evenly on the aluminum tray. Add spinach, spreading evenly, and repeat with another ⅓ of the meat. Add a layer of red bell peppers, and finish by covering with the last ⅓ of meat. Press layers firmly together. Bake in center of oven for 45 min. until chicken is firm and holds together. Cut corners of tray and push the sides of foil down, to expose meat to brown. Continue to cook for another 30 min. or until the meat registers an internal temperature of 165F using an instant-read thermometer. Let rest for 10 min. Remove Schawarma to a cutting board, discarding foil. Slice into ½” thick pieces. Serve sandwiched in flatbread and drizzled with Tzatziki Sauce.
8468 In a medium bowl, mix all ingredients together well. Refrigerate at least 1 hour.
8472 Sweet and Sour Chicken
8474 Yield: 4 Servings From: Juan-Carlos Cruz FoodNetwork2003
8477 2 t. ground White Pepper
8479 1½ lb. Boneless Chicken Breasts, sliced into thin strips
8481 ¼ C. Low Sodium Soy Sauce
8487 ¼ C. Rice Wine Vinegar
8488 1 T. Orange Marmalade
8489 8 oz. (1 Jar) Baby Corn, drained
8490 8 oz. (1 Can) Sliced Bamboo Shoots, drained
8491 8 oz. (1 Can) Crushed Pineapple, drained
8493 In a large bowl, mix the cornstarch, white pepper, and egg whites. Add the chicken and toss until well coated.
8495 Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil. Add the chicken to the pan and move continuously to prevent chicken from sticking together. Sauté for about 1½ min. Once the chicken is cooked, remove the wok and keep warm.
8497 Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, vinegar, and marmalade. Lower heat and simmer for approximately 30 sec. to thicken. Add the baby corn and bamboo shoots and warm through.
8499 Once sauce is thick and warm, whisk in the pineapple.
8501 To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
8507 Yield: 4 Servings From: Emeril Lagasse FoodNetwork2003
8511 4 T. unsalted butter
8512 4 oz. Button Mushrooms, wiped clean, stems trimmed, and thinly sliced
8513 ¼ C. chopped Yellow Onions
8514 ¼ C. chopped Green Peppers
8516 ¼ C. all-purpose flour
8517 ¼ C. + 2 T. Dry Sherry
8518 ½ C. chicken stock or canned low-sodium broth, heated
8519 2 t. chopped Fresh Tarragon Leaves
8521 ½ t. Ground White Pepper
8523 2½ C. Shredded or Diced Cooked Chicken
8524 1 t. Chopped Parsley Leaves
8525 ½ t. Fresh lemon juice
8527 Combine the milk and cream and heat to simmer. Cover to keep hot.
8529 Melt the butter in a large saucepan over medium-high heat. Add the mushrooms, onions, and bell peppers and cook until the vegetables are soft and the mushrooms give off their liquid, about 5 min. Add the garlic and cook, stirring, until fragrant, 30 sec. Add the flour and cook, stirring constantly, for 2 min. Add ¼ C. of the sherry and cook until nearly all evaporated, about 1 min. Add the heated milk and cream and stir. Add the chicken stock, return to a boil, and cook, stirring occasionally, until the sauce thickens, about 3 min. Add the tarragon, salt, and pepper and stir well to incorporate. Remove from the heat.
8531 Whisk the egg yolks in a medium bowl until pale yellow and frothy, about 2 min. Add about ½ C. of the hot sauce to the yolks, whisking constantly. Slowly add the egg yolk mixture to the remaining sauce, stirring until well blended. Add the remaining 2 T. sherry, stir well, and return to medium heat. Fold in the chicken, parsley, and lemon juice and cook, stirring occasionally, until the chicken is warmed through, 2-3 min.
8533 Serve over split biscuits, rice, or noodles.
8542 2 Eggs, slightly beaten
8544 ½ C. Onion, coarsely chopped
8546 2 C. Cooked Chicken, diced
8547 2 C. shredded Bok Choy or Lettuce
8548 1 medium Red or Green Pepper, cut into 1x⅛” strips
8549 ½ C. diagonally sliced Celery
8552 Heat 1 T. of the oil in a 10” skillet. Add eggs. Cook over low heat until firm. Remove from skillet. Cut eggs into 2x¼” strips; set aside.
8554 Add remaining 2 T. oil to skillet. Cook rice and onion in skillet over low heat, stirring occasionally, 5 to 7 min. Add chicken broth. Bring to a boil. Reduce heat. Cover tightly and simmer 20 min.
8556 Add chicken, bok choy, red pepper, celery, soy sauce and reserved eggs. Cook covered over medium heat, stirring occasionally, until liquid is absorbed and vegetables are crisp-tender, about 5 min.
8564 1 C. Seasoned flour (1 C. all-purpose flour, 1 t. salt and 1 t. pepper)
8566 4 chicken breast halves, boneless and skinless
8567 ¾ lb. Shitake Mushrooms, cleaned, stemmed and julienned
8570 ¾ C. Brown Ale Reduction
8572 1 stick unsalted butter, cut into 1” squares
8573 ¼ C. Scallions, cleaned and cut ¼” pieces
8575 Brown Ale Reduction (Yield: 1 qt.):
8577 64 oz. Brown Ale (6 pack)
8579 ½ medium Onion, peeled and chopped
8580 ½ Celery stick, leaves removed
8581 ½ t. Vinegar (malt vinegar is preferred)
8584 ½ t. coarse black pepper
8587 Dredge chicken in seasoned flour and shake off excess. Place oil in hot sauté pan and heat to hot—not smoking. Add chicken breasts and cook until well browned on one side. Turn breasts and add shitake mushrooms, salt and pepper. Stir mushrooms occasionally and cook chicken until juices run clear. Remove chicken from pan and place chicken in 200F oven to keep warm.
8589 Deglaze pan with brown ale reduction. Add the heavy cream and reduce by half. When reduced, pull pan from heat and stir in butter.
8591 Remove chicken from oven and place on top. Ladle ale sauce on top of breast and garnish with scallions.
8593 Brown Ale Reduction:
8594 Place all ingredients in a stockpot. Bring to a boil and reduce to a simmer. Reduce the volume by half. Strain into a clean container and place in an ice bath to cool. Cover and refrigerate.
8598 Lemon Chicken Scaloppini
8600 Yield: 4 servings From: O Magazine Feb. 2004
8602 4 halves chicken breast, boneless and skinless
8603 1 C. all-purpose flour
8605 1 t. freshly ground black pepper
8606 3 # eggs, lightly beaten
8607 1½ C. Dry Bread Crumbs or Panko
8609 ½ C. grated Parmesan Cheese
8610 ½ C. Pine Nuts, coarsely chopped
8613 2 T. extra-virgin olive oil
8615 Using a meat mallet, pound chicken breasts between 2 pieces of plastic wrap or waxed paper until they are ¼” thick.
8617 Combine flour, 1 t. salt, and pepper on a large plate. Put eggs on a separate plate. On a third plate, combine bread crumbs, zest from 1 lemon (2 t.), 1 t. salt, cheese, pine nuts, and basil. Sprinkle chicken with remaining ½ t. salt. Coat both sides in flour, then eggs (allowing excess to drip off), then bread crumb mixture, pressing mixture in slightly.
8619 In a large skillet over a medium flame, heat 1 T. butter and 1 T. olive oil. When pan is hot, add 1 to 2 chicken breasts; cook 2-3 min. on each side, until golden and cooked through. Remove and keep warm on a plate tented with foil. Add more butter and oil to skillet with each batch. Cut remaining unpeeled lemon into large wedges. Squeeze 2 wedges over chicken before serving and place remaining wedges on platter with chicken.
8623 Mustard Chicken in Phyllo Pastry
8627 ½ C. unsalted butter
8628 3 # whole chicken breasts, boned, skinned and cut in 1” cubes
8629 1 dash salt and ground pepper to taste
8631 2 T. minced fresh tarragon
8633 4 T. unsalted butter, melted
8634 10 sheets filo pastry
8636 In a large skillet, melt ¼ C. butter over medium heat. Sprinkle chicken pieces with salt & pepper to taste. Sauté chicken until no longer pink, about 5 min. Do not overcook. Transfer to platter; keep warm. Whisk mustard into chicken drippings. Add tarragon and reduce slightly. Whisk in cream, blending thoroughly. Reduce heat to low and simmer until sauce is slightly thickened and reduced by about ¼. Pour sauce over chicken pieces and toss to coat completely.
8638 Brush a shallow, 2 qt. Casserole with melted butter. Lay one filo sheet in casserole, patting to fit sides (Do not trim excess that overlaps edge of dish). Brush with melted butter. Repeat with 4 more sheets of filo. Fill casserole with chicken mixture. Layer 5 more filo sheets on top of chicken mixture, buttering between each layer. Trim excess filo to within 1” of casserole edge. Tuck edges neatly under and brush once more with melted butter. Bake at 425F for 15 min. or until heated through and crisply golden brown on top.
8642 Starter Chicken Curry
8644 Yield: 4 servings From: Penzeys Spices
8646 3 chicken breasts, boneless, skinless, cut into bite-sized pieces
8648 1 T. sweet curry powder
8651 ¼ C. (½ stick) butter
8652 1 large onion, thinly sliced
8654 ⅔ C. uncooked white rice
8656 ½ C. coconut, shredded, optional
8658 In a zip-top bag, combine the flour, curry powder, salt and pepper.
8659 Add the chicken pieces and shake to evenly coat. Heat the butter in a
8660 large frying pan over medium-high heat. Add the chicken and cook for
8661 about 5 min., turning once, until they are browned well. Add the
8662 onion, raisins, and rice and stir to blend. Pour in the chicken
8663 broth. Reduce the heat to low, cover, and simmer 45 .min. or until
8664 the rice is cooked. Top with shredded coconut.
8672 2¾ lb. Boneless, skinless chicken breasts
8673 2½ T. fresh lemon juice
8676 5 T. Ghee (clarified butter or oil)
8677 Pinch of Cumin Seeds
8679 3 Cloves Garlic, finely minced
8680 1 large Yellow Onion, chopped
8681 1½ t. finely minced fresh Gingerroot
8685 2 large Tomatoes, peeled and chopped
8687 2½ t. ground Coriander
8690 ¼ t. ground Cinnamon
8691 ¼ t. ground Cardamom
8692 1 C. (8 oz.) Plain Yogurt
8693 2 # Apples, peeled and chopped
8695 Sprinkle chicken with lemon juice, 1¼ t. salt & ¼ t. tumeric & rub each piece well.
8697 Heat ghee in a large skillet. Brown chicken lightly on both sides. Remove and set aside. Add cumin seeds, bay leaf, garlic, gingerroot & onion and fry for 2 min. Add spiced onion, tomato paste & sour cream and cook, stirring, for 3-4 min. Add tomatoes, ground cumin, coriander, cayenne, paprika, cinnamon, cardamom, chicken, 1¼ t. salt, ½ t. tumeric and mix well. Cover and cook gently for about 40 min., or until meat is tender. Add yogurt and continue to simmer another 10-15 min. Serve with boiled rice.
8705 4 boneless, skinless Chicken Breast Halves
8706 8 oz. Kraft French Dressing
8707 ½ Pkg. Lipton Onion Soup Mix
8708 ½ Can Whole Cranberry Sauce
8710 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.
8714 Pecan Encrusted Chicken
8716 Yield: 4 servings From: Living Without, Fall 2002
8719 4 t. Dijon Mustard (gluten- free (GF)
8720 4 Boneless, Skinless Chicken Breasts (4-6 oz. each), pounded to ¼”
8721 1 Egg, beaten with ½ C. Water
8722 1 C. finely chopped Pecans
8728 Preheat oven to 400F. Combine honey and mustard and set aside.
8730 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.
8732 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.
8736 Sherried Chicken Breasts
8738 Yield: 8 servings From: The Country Innkeeper’s Cookbook
8740 4 whole chicken breasts
8743 2 T. fresh lemon juice
8748 8 T. butter, unsalted
8751 1½ C. liquid from baking pan (add chicken bouillon if not enough)
8753 6 T. grated Parmesan cheese
8755 Preheat oven to 400F.
8757 Bone, skin and halve the chicken breasts. Place in a baking dish, but do not overlap. Sprinkle both sides with salt, pepper and lemon juice. Pour melted butter over each piece, rubbing it in with the back of a spoon. Pour sherry over the chicken.
8759 Cover the baking dish and place in preheated oven for 30 min. When done, the chicken will be white and spring back when pressed with finger (do not overcook, or the breast will be dry and the flavor lost). Pour off the liquid from the baking pan and save. Keep the chicken warm while preparing the sauce.
8762 Cook the butter and flour together for 2-3 min. Stir in the chicken liquid and cream. Cook over medium heat until smooth and thick, stirring constantly.
8764 Spread the sauce over the chicken breasts; sprinkle with Parmesan cheese and paprika. Return to oven and bake until surface is golden brown—about 5 min.
8770 Yield: 4 servings From: Sandra Lee FoodNetwork 2003
8772 4 chicken breast halves without skin
8773 ⅓ C. AP Flour, for dredging
8777 1 T. Garam Masala seasoning, plus 2 t.
8778 14½ oz. (1 Can) Diced Tomatoes, drained
8779 ½ C. Cream of Chicken Soup, condensed
8780 1 C. Light Coconut Milk
8781 1 dash Salt & Pepper
8783 4 servings Cooked White Rice
8785 Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
8787 Heat oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
8789 Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt & pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 min., the add the frozen peas. Return to a simmer and cook for an additional 10 min.
8791 Serve hot with white rice.
8797 Yield: 6-8 servings From: The Bombay Café Cookbook
8800 1” Piece Ginger, peeled
8803 2 Medium Onions, minced
8804 1 T. Ground Coriander
8808 1½ lb. Boneless Chicken Thighs, cut into 1” cubes.
8811 ¼ C. Fresh Cilantro, chopped
8813 Puree the garlic and ginger in a blender, using as little water as necessary. Place in a small bowl and set aside. Without washing the blender, puree the tomatoes.
8815 Heat the oil over high heat in a large saucepan. Add the onions and fry until golden brown, about 5-6 min. Add the pureed garlic and ginger and sauté for another 2 min. to blend the masala.
8817 Add the tomatoes, coriander, cumin, cayenne, and tumeric. Continue to sauté the masala until all the liquid from the tomatoes has evaporated and the spice mixture pulls away from the pan, about 3-4 min.
8819 Add the chicken, mixing well. Stir in the salt. Reduce heat to low and cook, covered, for 20-25 min. Remove from heat and mix in the Garam Masala and the chopped cilantro. Serve immediately.
8825 Yield: 4 servings From: FoodNetwork 2003
8828 6-8 Chicken Thighs (about 2½ lb.), bone in with skin
8829 3 T. extra-virgin olive oil
8830 2 med. Bulb Fennel, halved, cut into ½” wedges attached to core, fronds reserved
8831 1 medium Red Onion, sliced into thin wedges about ⅓½”
8832 4 Cloves Garlic, smashed & peeled
8834 ¼ t. Crushed red pepper Flakes or to taste
8835 ½ C. Oil Packed Sun-Dried Tomatoes, roughly chopped
8836 ⅓ C. Kalamata Olives
8839 1½ C. Uncooked Couscous (10 oz. Box) black pepper
8840 3 C. Low-Sodium Chicken Broth ¾ C. Pine Nuts
8841 1 t. kosher salt, plus addtl. for seasoning 1 Navel Orange, zested
8842 Freshly grated Nutmeg Pinch Cayenne Pepper
8843 ¼ C. roughly chopped Flat Leaf Parsley 2-3 T. Water or Chicken Broth
8845 For the chicken: Position a rack in the middle of the oven and preheat to 450F. Season the chicken thighs generously with salt & pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 min. Turn chicken & brown for another 2 min. Transfer chicken to a plate. Pour off 1 T. of the pan drippings and reserve; leave just enough oil in the skillet to evenly coat the bottom, discard the rest.
8847 Add the fennel, onions, garlic, oregano, & red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 min. Stir in the tomatoes and olives. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20-30 min.
8849 While the chicken bakes, make the couscous. Rinse until the water runs clear. Put couscous into a medium bowl and set aside. In a small saucepan add the chicken broth, reserved drippings, the 1 t. salt, nutmeg, cayenne, & pepper and bring to a boil. Add the broth to the couscous and cover with plastic wrap. Set aside until the liquid has been absorbed and the couscous is plump, about 5 min.
8851 Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2-3 min. Add the orange zest, fennel fronds and parsley. When serving, add 2-3T. water or broth to fennel mixture so they look glazed. Scatter pine nuts on top.
8854 Chicken with Israeli Couscous, Spinach and Feta
8856 Serves: 2 From: America’s Test Kitchens
8858 ¼ C. all-purpose flour
8859 2 breasts (6-8 oz.) chicken breasts, boneless, skinless, trimmed
8863 ¾ C. Israeli couscous
8864 1 # (~3 T.) shallot, minced
8865 3 cloves (~3 t.) garlic, minced
8866 ½ t. lemon zest, grated
8868 ¼ t. red pepper flakes
8869 1¾ C. low-sodium chicken broth
8870 6 oz. (~6 C.) baby spinach
8871 2 oz. (~½ C.) feta cheese, crumbled
8873 Adjust the oven rack to the middle position and heat the oven to 200F.
8874 Place the flour in a shallow dish. Pat the chicken dry with paper
8875 towels and season with salt and pepper. Working with one breast at a
8876 time, dredge the chicken in the flour, shaking off the excess.
8878 Heat 1 T. of the oil in a 10” non-stick skillet over medium-high heat
8879 until just smoking. Carefully lay the chicken breasts in the skillet
8880 and cook until well browned on the first side, 6 to 8 min. Flip the
8881 chicken breasts, reduce the heat to medium, and continue to cook until
8882 the thickest part of the breast registers 160 to 165F. on an
8883 instant-read thermometer, 6 to 8 min. longer. Transfer the chicken to
8884 a plate, tent loosely with foil, and let rest in the warm oven while
8885 preparing the couscous.
8887 Wipe out the skillet with a wad of paper towels. Add 1 T. more oil
8888 and the couscous to the skillet and toast over medium heat until light
8889 golden, about 2 min. Stir in the shallot, 2 t. of the garlic, ¼ t. of
8890 the lemon zest, and ⅛ . of the pepper flakes and cook until
8891 fragrant, about 30 seconds.
8893 Stir in the broth and bring to a simmer, then reduce the heat to
8894 medium-low and cook, stirring often, until the liquid is absorbed and
8895 the couscous is al dente, 8 to 10 min.
8897 Meanwhile, whisk 1 T. of the lemon juice, remaining 1 T. oil,
8898 remaining 1 t. garlic, remaining ¼ t. lemon zest, and remaining ⅛
8899 t. pepper flakes together in a small bowl. Stir the spinach, one
8900 handful at a time, into the skillet and cook until wilted, about 5
8901 min. Off the heat, stir in the feta and remaining 1 T. lemon juice
8902 and season with salt and pepper to taste. Divide couscous between 2
8903 plates and top with the chicken. Drizzle with the lemon juice mixture
8908 Roasted Chicken Caprese
8910 Yield: Serves 4 From: Suzanne Pherigo Fort Collins, CO
8912 4 boneless, skinless Chicken Breast halves
8913 6 Medium Roma Tomatoes
8917 8 oz. Mozzarella, cut in ¼” pieces
8918 ¼ C. coarsely chopped fresh Basil Leaves
8923 2 T. freshly squeezed lemon juice
8924 1 clove Garlic (minced)
8928 Preheat oven to 375F.
8930 Whisk vinaigrette ingredients in a small bowl.
8932 Place chicken in a 1-gallon zip bag. Add vinaigrette, seal & marinate in refrigerate at least 30 min. Cut each tomato into quarters, lengthwise. Place in medium bowl and toss gently with sugar, salt, & olive oil. Spoon tomato mixture into rimmed cookie sheet so that tomato pieces don’t touch. Place in 375F. oven and roast for 30 min. Turn oven down to 350F.
8934 Spoon tomatoes and all accumulated juices into small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks. Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast at 350F for about 30 min., turning once. To serve, place one chicken breast half on each heated dinner plate. Spoon one-fourth of the tomato mixture over top.
8940 Yield: 4 servings From: Gaida De Laurentis FoodNetwork 2003
8943 1 t. chopped fresh Rosemary Leaves
8944 1 t. chopped fresh Thyme Leaves
8945 1 t. chopped fresh Italian Parsley Leaves
8946 1 dash Salt & Pepper
8947 8 cutlets chicken, 3 oz. each
8948 1½ C. Simple Tomato Sauce or purchased Marinara Sauce
8949 ½ C. shredded Mozzarella Cheese
8950 16 t. grated Parmesan
8951 2 T. unsalted butter, cut into pieces
8953 Preheat oven to 500F. Stir the oil and herbs in a small bowl to blend. Season with salt & pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy, large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 min. per side. Remove the skillet from the heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 t. of mozzarella over each cutlet, then sprinkle 2 t. of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3-5 min.
8959 Yield: 6 C. From: Gaida De Laurentis FoodNetwork 2003
8961 ½ C. extra-virgin olive oil
8962 1 small Onion, chopped
8963 2 cloves Garlic, chopped
8964 1 stalk Celery, chopped
8966 sea salt & black pepper
8967 1 (32 oz.) cans Crushed Tomatoes
8970 4 T. unsalted butter, optional
8972 In a large casserole pot, heat oil over medium high heat. Add onion & garlic and sauté until soft and translucent, about 2 min. Add celery and carrots and season with salt & pepper. Sauté until all the vegetables are soft, about 5 min. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 T. at a time to round out the flavors.
8974 Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
8977 Herb Roasted Turkey Breast
8979 Yield: 6 servings From: Ina Garten FoodNetwork 2008
8981 1 breast turkey, bone-in
8982 1 T. minced Garlic (3 cloves)
8984 1 T. chopped fresh Rosemary Leaves
8985 1 T. chopped Fresh Sage Leaves
8986 1 t. chopped Fresh Thyme Leaves
8988 1 t. ground black pepper
8990 2 T. freshly squeezed lemon juice
8993 Preheat oven to 325F. Place the turkey breast, skin side up, on a rack in a roasting pan.
8995 In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
8997 Roast the turkey for 1¾ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165F when inserted into the thickest and meatiest areas of the breast (I test several places). If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 min. Slice and serve with the pan juices over the turkey.
9001 Bay and Lemon Brined Turkey
9003 Yield: 12-15 servings From: Dave Lieberman 2003
9005 1 # Turkey, 12-15 lb.
9011 2 Lemons, sliced in half
9014 Small Handful of Cloves
9016 Combine all the brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight.
9018 Preheat the oven to 350F.
9020 Remove the turkey from the brine and transfer to a roasting pan with a rack. Stuff the turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3½ hours, basting every 40 min. or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 – 20 min. before carving.
9024 Good Eats Roast Turkey
9026 Yield: 10-12 servings From: Alton Brown 2006
9028 1 # Turkey, 12-15 lb.
9032 ½ C. Light brown sugar
9033 1 Gallon Vegetable Stock
9034 1 T. black peppercorns
9035 ½ T. Allspice Berries
9040 1 # Red Apple, sliced
9048 Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
9050 Early on the day of cooking (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
9052 A few minutes before roasting, heat oven to 500F. Combine the apple, onion, cinnamon stick, and 1 C. water in a microwave safe dish and microwave on high for 5 min.
9054 Remove bird from brine and rinse inside and out with cold water. Discard brine.
9056 Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary & sage. Tuck back wings and coat whole bird liberally with canola (or other neutral oil) oil.
9058 Roast on lowest level of oven at 500F for 30 min. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing oven to 350F. Set thermometer alarm (if available) to 161F. A 14-16 pound turkey should require a total of 2 to 2½ hours of roasting. Let turkey rest, loosely covered for 15 min. before carving.
9062 Raisin Sauce for Ham
9064 Yield: 1½ C. From: Joy of Cooking, 1975
9068 1½ C. Apple Cider or Fruit Juice
9071 Combine flour and butter in small saucepan. Heat until blended. Add cider and raisins. Cook until mixture boils, stirring constantly. Reduce heat and simmer 10 min. or until thickened.
9075 Raisin Grower’s Raisin Sauce
9077 Yield: 4 C. From: www.calraisins.org/Recipes
9079 2 C. firmly packed brown sugar
9081 ½ t. ground Cinnamon
9089 In a saucepan, combine everything except vinegar. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Remove from heat; blend in vinegar. Serve warm with ham.
9093 Mom’s Quiche Lorraine
9097 1 # un-baked pie shell
9099 1 medium onion, chopped
9103 1 C. cooked ham, diced
9104 ½ C. Swiss cheese, grated
9109 Melt butter in skillet. Add ham and brown lightly. Remove ham from skillet. Add onion and cook 5 minutes. Combine with ham. Spread evenly into pie shell. Sprinkle with half of the cheese. Combine remaining cheese, cream, milk, eggs and seasonings in a small bowl. Beat until smooth. Pour into pie shell.
9111 Pre-heat oven to 450. Bake for 15 minutes. Without opening oven, turn down temperature to 350 and continue to bake for 15 more minutes or until custard is firm.
9113 Serve warm with a lettuce salad.
9115 Note: Can be served as a main dish or in smaller wedges as an appetizer.
9119 Pork Medallions with Pomegranate-Cherry Sauce
9121 Yield: 4 Servings From: The 2009 Cooking Light Holiday Cookbook
9123 1 lb. Pork Tenderloin, trimmed
9127 1 C. Pomegranate Juice
9128 ⅔ C. Dried Sweet Cherries
9130 ½ C. Balsamic Vinegar
9133 2 T. unsalted butter
9135 Cut pork crosswise into 12 (1” thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 min. on each side or until done. Remove pork from pan; keep warm.
9137 Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 min. Combine cornstarch and 2 t. water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 min., stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.
9141 QBabe’s Coffee-Crusted Pork Tenderloins
9143 Yield: From: adapted from QBabe who adapted from Steve Raichlen
9145 4T. freshly ground coffee beans 4 t. Coarse kosher salt
9146 4 t. Dark brown sugar 2 t. Sweet Paprika
9147 1¼ t. black pepper 1¼ t. Garlic Powder
9148 1¼ t. Onion Powder ¾ t. Ground Cumin
9149 ¾ t. Ground Coriander ¾ t. Unsweetened Cocoa Powder
9150 1-2 lb. Pork Tenderloin
9153 In a small bowl, mix together the coffee, salt, brown sugar, paprika, black pepper, garlic and onion powders, cumin, coriander and cocoa. Sprinkle the rub on the tenderloins. Drizzle the tenderloins with oil and rub it in well. Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).
9155 Heat oven to 325F. Sear on all sides in a pan on high heat. Transfer to the oven and cook for about 30 min., until they reach an internal temperature of 145F. Remove from oven and let rest 5-10 min. before slicing.
9159 Carne Adobado (spiced pork)
9161 Yield: From: adapted from www.cookingpost.com
9163 12 T. Mild New Mexico Chili Powder
9164 3 lb. Pork Roast (trimmed of all fat and sliced thin)
9167 2 cloves Garlic, mashed
9169 Cut pork into cubes. Mix other ingredients and add to pork in an ovenproof dish. Refrigerate for 24 hours. Preheat oven to 350F. Place pork, covered, in oven and bake for 1 hour.
9173 Pork Tenderloins with Homemade Adobo Sauce
9175 Yield: 4-6 Servings From: Emeril Lagasse FoodNetwork 2006
9177 4 # Dried Ancho Chilies
9178 6 Dried Guajillo Chilies
9179 ¼ C. plus 2 T. minced Onion, divided
9180 2¼ T. Minced Garlic, divided
9185 ½ t. Ground Cinnamon
9187 ⅛ t. Ground Allspice
9188 1 Pinch Ground Cloves
9190 2 Pork Tenderloins (about 2-2½ lb. total)
9191 3 T. olive oil, divided
9192 ¾ C. Chicken Broth, low-sodium
9194 1 oz. Bittersweet Chocolate, chopped
9197 Heat a large skillet over medium heat and toast chilies, turning frequently, until very pliable and soft; do not allow to char. Remove from skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chilies to soak until very soft and plumped, about 20 min. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
9199 In a blender, combine the chilies, 2 T. of the onion, ¾ t. of the garlic, 1½ t. salt, ½ t. sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate until ready to use.
9201 Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag. Add ¼ C. of the chili sauce and turn so that the tenderloins are both well coated with the sauce. Refrigerate for 45 min. and up to 4 hours. Remove the meat from the refrigerator and allow to come to room temperature for 20 min.
9203 Preheat oven to 350F. Heat a large skillet and, when hot add 2 T. of the olive oil. When the oil is hot, sear the tenderloins until golden brown on al sides, about 4 min. Transfer to the oven and continue to cook until they reach an internal temperature of 145F, 10-12 min. longer. Remove from the heat and set aside to rest for about 5 min. before slicing to serve.
9205 While the pork is roasting, make the sauce. In a medium saucepan heat the remaining 1 T. olive oil until hot. Add the remaining ¼ C. minced onion and remaining 1½ T. garlic and cook, stirring, until soft, about 4 min. Add ¼ C. plus 2 T. more of the adobo sauce and cook, stirring, for 1 min. Add the chicken broth and heavy cream and cook until sauce has reduced and is thick enough to coat the back of a spoon, 6-8 min. Add the chocolate and stir until melted. Season, to taste, with salt and serve immediately drizzled over the pork slices.
9212 2 Pork Tenderloins (1½lb. total) or 3 chops
9213 2 T. Butter or vegetable Oil
9214 1 # Red Onion, finely chopped
9215 4 # Golden Delicious Apples, peeled, cored and thinly sliced
9216 ¼ C. Calvados (apple brandy) or Apple Cider
9226 Heat 1 T. butter in 12” non-stick skillet over medium-high heat. Add onion; cook until tender, 5 min. Add apples; cook 1-2 min. Add 1 T. Calvados; cook 30 sec. Transfer mixture to a bowl. (This can be made ahead of time and refrigerated.)
9228 Heat remaining butter in non-stick skillet. Rub pork with ¼ t. thyme. Add to skillet; sear on all sides until lightly browned, 5 min. Remove from skillet. Add wine and remaining calvados; cook over high heat until reduced by half, about 5 min. Reduce heat to medium-low. Add broth, pork and apple mixture; simmer, turning pork occasionally, until instant-read thermometer inserted in the thickest part of pork registers 160F, about 20 min. Remove pork to cutting board; cover loosely with aluminum foil.
9230 Meanwhile, mix together half-and-half, mustard, cornstarch, salt, pepper and remaining ½ t. thyme in small bowl; stir into apple mixture in skillet. Gently simmer until thickened.
9232 Slice pork ¼” thick. Arrange slices around edge of oval platter. Spoon apple sauce into center and serve.
9236 Potstickers with Spicy Dipping Sauce
9238 Yield: 24 Dumplings From: Martin Yan, 2003
9242 1 T. Seasoned Rice Vinegar
9243 1 T. Chili-Garlic Sauce
9248 2 oz. Uncooked Shrimp, shelled, deveined, and finely chopped
9250 ¼ C. Minced Water Chestnuts
9251 2 T. minced Chinese Celery
9252 1 t. minced Cilantro Leaves
9253 ½ t. minced fresh Ginger
9257 dash ground White Pepper
9259 24 Potsticker (won ton) Wrappers
9261 ⅔ C. Chicken Broth or Water
9263 To make the Dipping Sauce: In a medium bowl, combine all ingredients. Mix well and reserve.
9265 To make the Filling: In a large bowl, add everything and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
9267 To make the Potstickers: Working in batches, lay 4 wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half along the diagonal over the filling, pinching the edges together to form semicircles (or triangles). Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all potstickers have been formed.
9268 To cook the potstickers: Heat a large skillet over medium heat. Add about 1½ T oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstickers until the bottoms are golden and crisp, about 4 min. Add ⅓ C. broth. Reduce heat to low, cover, and cook until the liquid is absorbed, 5 to 6 min. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
9272 Honey Soy Dipping Sauce (for Potstickers)
9274 Yield: ⅓ C. From: Emeril Lagasse, 2003
9277 2 T. Orange Blossom Honey
9278 2 t. fresh Ginger, peeled and minced
9280 ¼ t. red pepper Flakes
9281 1 t. Toasted Sesame Seeds
9283 Whisk together everything except sesame seeds. (Note: Can be made 1 day ahead). Cover; chill. Just before serving stir in sesame seeds.
9287 Mom’s Pork Chop Casserole
9291 4 small medium-thick pork loin chops
9292 2 ripe tomatoes, sliced into 4 thick slices
9293 1 large onion, sliced into 4 thick rings
9294 ½ green pepper, sliced into 4 rings
9297 few pinches dried marjoram
9298 few pinches dried thyme
9300 Brown pork chops in a cast iron skillet. Remove chops and set aside. Place rice in bottom of skillet or casserole dish. Place chops next (add skillet drippings if using a casserole dish). Put a thick slice of onion, tomato and green pepper on each chop. Salt and pepper each layer as you go along (light on the salt though).
9302 Pour in consommé and sprinkle with a few pinches of marjoram and thyme.
9304 Pre-heat oven to 350. Bake, covered, for 1 hour.
9308 All Day Pork Loin Chili
9310 Yield: 14-16 servings From: Dan Smith & Steve McDonough, FoodNetwork 2006
9313 3 lb. Boneless Pork Loin, cut into 2” cubes
9314 1 dash Salt & Pepper
9315 1 # Spanish Onion, cut into 1” dice
9316 2 Cloves Garlic, minced
9317 2 # Red Bell Peppers, seeded and cut into 1” dice
9318 2 small-cans Diced Green Chilies
9319 2 T. Light brown sugar
9323 3 T. Cilantro, chopped
9324 15 oz. (1 can) Diced Tomatoes, with juice
9326 ½ C. prepared Black Coffee
9328 15 oz. (1 can) Black Beans, drained
9329 30 oz. (2 cans) Kidney Beans, drained
9330 1 C. Sour Cream, for serving
9331 2 C. shredded Cheddar, for serving
9332 several # Sliced Jalapeños, for serving
9334 Pour 4 T. of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 min. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 min. per batch. Set aside the browned pork.
9336 Pour the remaining oil into the pot and add the onion, garlic, bell pepper, and chilies. Season the vegetable mixture with the brown sugar, chili powder, cumin, salt, pepper, and cilantro. Sweat the vegetable mixture over medium heat for 10 min., until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, and bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
9338 Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapeños, and shredded cheddar.
9342 Shot-and-a-Beer Pork Stew
9344 Yield: 6 Servings From: Sunset Magazine Oct. 2009
9346 2 Large Dried Chipotle Chiles 2 Large Dried Ancho Chiles
9347 12 oz. Lager Beer (Tecate) ¼ C. White (silver) Tequila
9348 3½ lb. Pork Shoulder, cut into 2” cubes
9349 2 t. kosher salt 1 T. vegetable oil
9350 1 Medium Onion, chopped 3 Cloves Garlic, chopped
9351 ¾ lb. Tomatoes, chopped 2 t. Dried Mexican Oregano
9352 2 t. Dried Ground Cumin
9353 Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
9355 Preheat oven to 350F. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium-heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 min. Let cool slightly, then remove stems, seeds and membranes. Pour beer and tequila over chiles to soften.
9357 Meanwhile, season pork with salt. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 min. per batch. Transfer browned pork to a bowl.
9359 Add onion and garlic to pot; cook until soft, stirring often, 5 min. Stir in beer mixture, tomatoes, oregano, cumin and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover. Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.
9361 Note: I like to shred the cooked pork and use as a taco filling.
9365 Beer-Basted Pork Roast
9367 From: Karen Saracusa, Food Network, 2003
9369 6 C. Beer (I use Belgium Ale like Abbey…)
9370 2½ C. packed Dark brown sugar
9371 1½ C. Apple Cider Vinegar
9376 2 t. dried Crushed red pepper Flakes
9378 1 # Boston Pork Butt, 5-8 lb.
9380 Preheat oven to 300F.
9382 Bring all but meat to a boil in a very large pot (stock pot). Reduce heat and simmer 1 min. to blend flavors. Add pork, cover and place in oven. Roast for 4 to 5 hours.
9384 Remove pork and allow to rest. Boil remaining liquid over medium high heat, stirring occasionally. Pay careful attention to the sauce near the 30 min. mark, if the mixture gets foamy, remove from heat. Cook until reduced to the consistency of syrup, about 40 min. Discard bay leaves and let cook about 15 min. Mixture will thicken considerably as it cools. Top roasted pork with BBQ sauce (or pull pork apart and add sauce).
9390 Yield: 3½ C. From: Meet the Neely’s FoodNetwork2008
9394 ½ C. Apple Cider Vinegar
9395 5 T. Light brown sugar
9401 1 T. Worcestershire Sauce
9403 In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook, uncovered, stirring frequently, for 1 hour 15 min.
9407 James Beard’s Awesome Barbecue Sauce
9413 3 cloves garlic, finely chopped
9417 1½ t. ground black pepper
9420 1 t. dried basil or 2 T. fresh basil
9423 Melt butter in big skillet. Sauté onions and garlic on medium heat until tender. Add remaining ingredients and bring to a boil. Simmer 10 minutes or until thickened.
9425 Store in mason jars in refrigerator (keeps a few months at least).
9427 Baste meat with sauce during last 5 minutes. Serve extra sauce on the side (never use basting sauce unless brought to a boil after basting - don't mix raw meat and cooked meat).
9429 Serve with grilled ham, grilled pork chops, grilled chicken, and beef or pork ribs.
9434 Yield: 16-20 servings From: Brine from Alton Brown
9436 15 lb. Pork Shoulder
9439 8 oz. or ¾ C. Molasses
9440 12 oz. Pickling Salt
9445 1 t. freshly ground black pepper
9450 1 t. dark or light brown sugar
9454 Combine molasses, pickling salt and water in kitchen trash bag. Place bag inside large stock pot. Trim skin and fat leaving a 3” sock or skin and fat around shank. Remove lymph nodes (clearly protruding small sacks about ⅔ up from hock). Add pork making sure it is completely submerged in brine and air is removed. Tie bag securely. Let sit in refrigerator for a minimum of 8 hours (12 hours is ideal).
9456 Remove meat from brine and pat dry. Mix together seasonings and rub into meat. More rub will adhere to the meat if you are wearing latex gloves during the application. Put in large, deep roasting pan, cover and refrigerate at least 3 hours and up to 24 hours (the longer the better). Let meat return to room temperature before cooking.
9458 Cook at 210-225F for about 10 hours or until internal temperature reaches 185F. Remove from oven. Let meat cool to 150F (about an hour rest). Use your fingers and pull meat from bone.
9462 Baby Back Ribs with Homemade Barbecue Sauce
9464 Yield: 4 servings & 5 C. Sauce From: Emeril Lagasse, 2003
9466 2 racks Baby Back Pork Ribs, about 4 lb., each cut in half
9467 2 T. Essence or favorite rub
9468 12 oz. Dark Brown Ale (Recommend Abita Turbo Dog)
9470 1 C. finely chopped Yellow Onions
9471 ½ C. Cane Syrup or Molasses
9473 2 T. fresh lemon juice
9474 2 T. Creole or other spicy whole-grain Mustard
9475 2 T. Dark brown sugar
9477 1 T. minced Jalapeño Peppers
9478 1 T. Worcestershire Sauce
9479 1 t. Hot Pepper Sauce
9483 Rub ribs on both sides with Essence or rib rub. Place in a large sealable bag. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight. Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325F. Line a large baking sheet with heavy aluminum foil, lay ribs on top, and tightly cover with foil. Roast for 2 hours.
9487 Meanwhile, to make the sauce: Combine ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapeños, Worcestershire, hot pepper sauce, salt and cayenne in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.
9489 Remove the ribs from the oven and uncover. Transfer to a hot grill, cover, and cook over indirect heat for 30 min. Brush the ribs with the sauce, and baste and turn every 10 min., for an additional 30 min.
9493 Sweet Bourbon Baby Back Ribs
9497 2 slabs Baby Back Ribs
9498 ½ C. Bourbon (or Heineken)
9499 1 C. Apple Juice (not cider)
9502 ½ t. red pepper Flakes
9503 2 T. Grill Seasoning
9504 4 to 5 Cloves Garlic, chopped
9505 1 coating Barbeque Sauce
9507 Preheat oven to 300F.
9509 Combine the salt, pepper, red pepper flakes, grill seasoning and garlic in a small bowl. Cut the ribs into smaller even-sized portions and rub the meat side with the dry spices and place them in a shallow baking dish meat side up. Combine ¼ C. bourbon and apple juice and pour into bottom of pan (not on top of ribs). The liquid should be ½” deep as you do not want to boil the ribs! Cover tightly with aluminum foil and bake for 2½ to 3½ hours (until the liquid has evaporated).
9511 Preheat the grill. Remove ribs from the oven and hold for grilling. Mix the remaining ¼ C. bourbon with the barbeque sauce and then coat the ribs with the mixture. Place ribs on the grill and cook for about 15 min. Watch carefully as they burn easily! Remove from the grill and arrange on a platter.
9513 Note: I skip adding the bourbon to a store-bought barbeque sauce and instead make a bourbon barbeque sauce.
9517 The Ultimate Barbequed Ribs
9519 Yield: 4-6 servings From: Tyler Florence FoodNetwork2007
9521 2 slabs Baby Back Ribs (about 3 lb.)
9522 kosher salt and black pepper
9523 extra-virgin olive oil
9525 4 Sprigs Fresh Thyme
9527 3 smashed Garlic Cloves
9529 1 C. Peach Preserves
9530 2 T. Dijon Mustard or 1 T. Dry Mustard
9533 2 T. Red or White Wine Vinegar
9537 Preheat oven to 250F. Put ribs on a rimmed baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1½ hours.
9539 Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 min. to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 min. Add all the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 min. to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
9541 Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 min. more. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you’re ready to serve.
9543 When you’re ready to eat, preheat the broiler for 5 min. and broil ribs, basting with the sauce. They should become crisp and charred, about 5 min. on each side. Pick the garlic and thyme bundle out of the sauce and serve with ribs.
9547 Baby Back Ribs with Coffee-Bourbon Barbecue Sauce
9549 Yield: 4 servings From: Emeril Lagasse, 2002
9551 1 C. Bourbon Whiskey
9553 1 C. chopped Yellow Onion
9554 1 T. Essence (Creole seasoning)
9555 1 t. red pepper Flakes
9557 1 Jalapeño, seeds and stem removed, minced
9558 1 t. grated lemon zest
9560 ¾ C. brewed strong Black Coffee
9561 ½ C. packed Dark brown sugar
9562 ¼ C. Red Wine Vinegar
9563 ¼ C. fresh lemon juice
9564 2 T. Worcestershire Sauce
9565 2 T. corn syrup or Dark Molasses
9566 1 T. hot red pepper Sauce
9568 ½ t. ground black pepper
9569 2 whole racks Baby Back Ribs, about 4 pounds, cut in half
9571 Place the bourbon in a small saucepan over medium-high heat. Simmer until reduced to ⅓ C. Remove from the heat and let cool. In a large saucepan, heat the oil over medium-high heat. Add the onions, Essence, and red pepper flakes. Cook, stirring, until soft (about 3 min.). Add the garlic, pepper, and lemon and cook, stirring, for 30 sec. Add the ketchup, coffee, sugar, vinegar, lemon juice, Worcestershire, corn syrup, and hot sauce, and bring to a simmer, stirring to dissolve the sugar. Add the bourbon and cook, stirring, for 2 min. Remove from the heat. With a hand-held immersion blender (or in batches in a food processor) puree on high speed until smooth. Adjust the seasoning, to taste.
9573 Place the ribs in a large non-reactive dish and cover with the barbecue sauce. Cover tightly with plastic wrap and let marinate, refrigerated, for 12-24 hours.
9575 Prepare a gas grill to medium heat. Remove the ribs from the marinade, shaking to remove any excess. Place the rib sections, meaty side up, on the grill. Cover and cook until the marinade starts to set, 10-15 min. Turn and baste lightly. Cover and grill until nearly cooked through, 10-12 min. Turn and baste again. Cook uncovered without basting until the sauce is thick and the ribs are completely cooked through, 10-15 min. Discard any unused marinade. Remove from grill and serve hot.
9579 Braised Pork with Figs and Port
9581 Yield: 4 Servings From: Kitchen Sink Cooking Class-Peter Fontaine
9583 2 Pork Tenderloins, trimmed up well
9584 ½ lb. dried Mission Figs, cut in med. size pieces (or 1 Dz. Fresh figs cut in half)
9587 Salt and Pepper to taste
9588 2 Sprigs fresh Thyme
9589 1 C. Water (or stock)
9592 Preheat oven to 350F.
9594 Season pork with salt and pepper. Sear tenderloins in a large, hot pan (one that is oven-proof) with a touch of oil. Add sliced shallots and cook lightly, then deglaze the pan with port. Add thyme and demi-glace. Return pork loins and add water. Bring to a simmer and add figs (if using dried ones…if using fresh add ½ amount now and half the last 5 min. of coking). A little whole butter may be added to richen the sauce, if desired. Put in oven for 20 min. Remove tenderloins and reduce sauce.
9596 Note: also can try with prunes.
9600 Pork Loin with Fig and Port Sauce
9602 Yield: 4-6 Servings From: Giada De Laurentis
9606 1¼ C. Reduced-Sodium Chicken Broth
9607 8 Dried Black Mission Figs, coarsely chopped
9608 2 sprigs fresh Rosemary
9611 3 T. unsalted butter, cut into pieces
9612 Salt and freshly ground black pepper
9616 2 T. chopped fresh Rosemary Leaves
9617 1 T. Salt, plus additional for seasoning
9618 1½ t. freshly ground black pepper, plus additional for seasoning
9619 1 C. canned Low-Salt Chicken Broth
9620 1 # Pork Loin, 4-4.5 lb., boneless
9623 In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 min. Discard the herb sprigs and cinnamon (some of the rosemary leaves will remain in the port mixture). Transfer to a blender and puree until smooth. Blend in the butter. Re-warm over medium heat before using.
9626 Preheat oven to 425F. Stir the oil, rosemary, 1 T. salt, and 1½ t. pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read thermometer inserted into the center of the pork registers 145F, turning pork every 15 min. to ensure even browning, about 45 min. total.
9628 Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 min. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
9630 Using a large, sharp knife, cut the pork crosswise into ¼” thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
9634 Grilled Pork Paillards with a Scallion Ginger Sauce
9638 2 trimmed pork loin medallions (or thin cut center loin pork chops-no need to pound))
9641 1 t. garlic clove, minced
9642 1t. fresh ginger, minced or candied ginger
9645 1 t. Oriental chili paste or cayenne pepper (optional)
9646 Salt & pepper to taste
9650 ¼ C. rice wine vinegar
9652 2 T. fresh ginger, minced
9654 1 T. granulated sugar
9655 ½ C. finely sliced scallion rings
9657 Cut well trimmed pork loin into 3 oz. Medallions and pound lightly with a flat heavy surface. Season with salt and pepper. Combine the pork with the marinade. Let marinate for at least 4 hours or overnight. While the pork is marinating, mix the sauce ingredients together.
9659 On a hot grill, place each paillard or medallion, grill for approximately 3 min. on each side (until it doesn’t stick to grill) and remove to a plate. Continue until all pork is cooked. Arrange pork on a service plate and drizzle with the room temperature sauce. Serve immediately.
9663 Swedish Potato Bologna
9665 5 lb. Lean Ground Pork
9666 5 lb. Potatoes (raw, ground)
9667 5 small Onions (ground)
9672 Soak casings in cold water. Cut into about 18” lengths and rinse under cold running water, letting water run through them.
9674 +Mix ingredients together and stuff casings using a stuffing tube or tube from an angel food cake pan. Do not pack too full. Leave at least 1½” of casing on each end.
9676 Put in a large pan of salted water, which has been brought to a boil. Turn down heat and simmer, uncovered, for about an hour.
9678 Can be frozen for use later. Before serving, brown bologna in bacon fat and cut into 2-3” pieces.
9682 Lynn’s Cabbage Rolls
9686 8 large cabbage leaves
9687 1 lb. Bob Evans Original Sausage (in a tube)
9690 1 egg, slightly beaten
9693 21½ oz. (2 10¾ oz. cans) condensed tomato soup
9695 Cook cabbage leaves in boiling water for 2-3 minutes to soften. Drain and set aside. Combine remaining ingredients except for soup. Moisten mixture with 2 T. soup. Place equal amounts of sausage mixture on each cabbage leaf, roll up, and secure with wooden picks. Arrange cabbage rolls in heavy skillet and pour remaining soup over each roll. Cover and cook over low heat over stove 45 minutes, turning occasionally. Remove picks and serve with sauce.
9699 Slow-Cooker Corned Beef and Cabbage
9701 Yield: 6 servings From: Food Network Magazine 2010
9703 4 lb. lean raw corned beef brisket
9704 3 T. pickling spice (often included with brisket)
9705 1 medium rutabaga, halved and cut into wedges
9706 1 lb. large carrots, cut into 4” pieces
9707 1¼ lb. large fingerling potatoes
9708 1 # leek, white and light-green parts only, cut into 3” pieces
9709 ½ head savoy cabbage, cut into wedges
9710 ⅓ C. horseradish, drained
9711 ⅓ C. crème fraiche or sour cream
9713 Place the corned beef in a large slow cooker and scatter the pickling
9714 spices on top. Layer the rutabaga, carrots, potatoes and leek in the
9715 cooker (in this order for even cooking). Add enough hot water (4 to 5
9716 C.) to cover the meat by at least 1 inch, put the lid on the slow
9717 cooker and cook on high, 7 to 8 hours.
9719 Remove the meat and vegetables from the slow cooker and keep warm.
9720 Put the cabbage in a microwave-safe dish with 2 C. cooking liquid from
9721 the slow cooker, cover and microwave until tender, 7 to 10 min.
9722 Meanwhile, boil another cup of cooking liquid in a small skillet until
9723 reduced by half, about 10 min. Mix with the horseradish and crème
9724 fraiche in a small bowl.
9726 Slice the corned beef and serve with the slow-cooked vegetables,
9727 cabbage and sauce; reserve about a quarter each of the meat and
9728 vegetables and 1½ C. cooking liquid for Corned Beef Hash.
9732 Sylvan Dale Meat Marinade
9734 From: Sylvan Dale Ranch, Loveland, CO
9737 ½ C. Worcestershire Sauce
9738 2½ oz. A-1 Steak Sauce
9739 ½ Can orange juice Concentrate (do not dilute) or pineapple juice
9741 4 oz. chopped Garlic
9742 4 oz. fresh Ginger or 2 oz. Ginger Powder
9744 1 T. crushed red pepper Flakes
9745 1 oz. cracked black pepper
9746 3 fresh Serrano or Jalapeño Peppers (deseeded)
9748 Mix together. Marinate meat overnight. Grill normally.
9752 Fajita Meat Marinade
9754 Yield: enough for 1½ lb. Meat From: Ducane cookbook
9757 ½ C. Lime Juice (2-3 Limes)
9765 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.
9769 20 Minute Spaghetti Sauce
9773 1 can (6 oz.) tomato paste
9775 1 T. dry minced onion
9776 ½ T. grated Parmesan cheese
9778 ½ t. Italian herb seasoning
9782 1 Beef bouillon cube
9785 Mix together and simmer (covered) 20 minutes, stirring occasionally.
9791 Yield: 6-8 Servings From: adapted fromAnn Burrell FoodNetwork2008
9793 1 large Onion, cut into 1” dice
9794 2 large Carrots, cut into ½” dice
9795 3 Ribs Celery, cut into 1” dice
9797 1 pan extra-virgin olive oil, coat the pan
9800 3 C. hearty Red Wine (zinfandel)
9803 1 Bunch Thyme, tied in a bundle
9805 ½ C. grated Parmigiano-Reggiano
9806 1 drizzle High Quality extra-virgin olive oil, for finishing
9808 In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed vegetables and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 min. Be patient, this is where the big flavors develop.
9810 Add the tomato paste and cook until brown about 4 to 5 min. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 min.
9812 Add water to the pan until the water is 1” above the sauce. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 C. at a time. Don’t be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have a boiled sauce rather than a rich, thick sauce. Stir and taste frequently. Season with salt, if needed. Simmer 3½ to 4 hours.
9814 During the last 30 min. of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salt as the ocean! TASTE IT! If your pasta water is under seasoned it doesn’t matter how good your sauce is, your complete dish will always taste underseasoned. When the water is at a rolling boil add the spaghetti and cook 1 min. less than it calls for on the package. Reserve ½ C. pasta cooking water.
9816 While the pasta is cooking, remove half of the sauce from the pot and reserve. Drain the pasta and add to the pot with the remaining sauce. Stir the pasta to coat. Add some of the reserved sauce, if needed, to make an even ratio of pasta to sauce. Add the reserved pasta water and cook together over medium heat until the water has reduced. Turn off heat and drizzle with olive oil and cheese.
9819 Pino’s Tomato Sauce for Spaghetti
9821 Yield: 4 Servings From: Pino
9823 28 oz. Peeled Whole Tomatoes (Italian brand)
9824 10 fresh Basil Leaves
9825 ¼ medium Onion, thinly sliced
9826 3 Cloves Garlic, lightly smashed
9827 ¼ C. extra-virgin olive oil
9829 ½ t. Sugar (if tomatoes are bitter)
9832 1 t. extra-virgin olive oil
9834 Sauté garlic cloves in oil over medium heat until garlic is lightly colored. Add onion and sauté until translucent. Add tomatoes and juice and sugar. After 5 min., smash the tomatoes down. Cook 30 min., or until sauce is a bit thick. Add basil and salt at the end.
9836 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).
9840 Quick Marinara Sauce
9842 Yield: 6 C. From: FoodNetwork2006 URL: http://www.foodnetwork.com/recipes/food-network-kitchens/quick-marinara-sauce-recipe3/
9844 ¼ C. extra-virgin olive oil
9845 ¼ # medium onion, diced, about 3 T.
9846 4 cloves garlic, sliced
9847 84 oz. tomatoes, 3 28 oz. whole, peeled cans, roughly chopped
9849 1 small-bunch basil leaves, chopped
9853 Heat the oil in a medium saucepan over medium-high heat. Sauté the onion and garlic, stirring, until lightlt browned, about 5 min. Add the tomatoes with about half their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25-30 min. or until thickened.
9855 Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
9861 Yield: 10-12 Servings From: FoodNetwork2006
9863 ¼ C. Extra-Virgin Olive Oi6 oz. Good olive oil
9864 12 Cloves Garlic, finely sliced
9865 1 Large or 2 Medium Spanish Onions, finely diced
9866 28 oz. (1 can) Crushed Tomatoes
9869 1 Large handful Julienned Fresh Basil Leaves
9871 In a medium saucepan over medium heat, add oil. Once heated, add the garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the tomatoes, salt & pepper and stir. Allow the sauce to come to a simmer and cook for 20 min. remove from the heat and add basil.
9875 Grandma Maroni’s Meatballs
9877 Yield: 8-10 Servings From: FoodNetwork2006
9880 4 oz. Dried Bread Crumbs
9884 3 oz. grated Spanish Onion
9885 2 oz. finely diced fresh Garlic
9886 2 oz. finely chopped Fresh Italian Parsley Leaves
9887 2 oz. finely chopped Fresh Basil Leaves
9889 Preheat oven to 350F. Spray a baking sheet with olive oil cooking spray.
9891 Mix all ingredients thoroughly in a large bowl. If mixture seems a little loose, add ore bread crumbs.
9893 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.
9897 Northern Italian Pasta Shell Stuffing
9899 Yield: 6-8 Servings From: FoodNetwork2006
9901 2 pkgs. Frozen, Chopped Spinach
9903 16 oz. (2 8 oz. pkgs.) cream cheese, softened
9904 2 large onions, chopped
9906 1 dash Salt & Pepper
9907 2 Jumbo Eggs (or 3 Large)
9908 1 LB. Jumbo Pasta Shells
9909 2 C. Tomato Sauce (your own or ready made)
9911 Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large sauté pan, cook the ground round until browned. Drain meat, reserving 2 T. fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Sauté the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add the grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
9913 Preheat oven to 350F.
9915 Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture (1 9x13” + 1 8x11”). Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake approximately 1 hour. Serve.
9919 Ultimate Meatballs al Forno
9921 Yield: 6-8 Servings From: Tyler Florence
9923 ½ Baguette, crust removed
9925 1½ lb. ground Beef Sirloin
9927 ½ Bunch fresh Parsley
9929 2 Cloves Garlic, finely chopped
9930 ½ C. extra-virgin olive oil, plus extra for drizzling
9932 ½ C. freshly grated Parmesan
9933 ⅓ C. ground Pine nuts
9934 sea salt and black pepper
9935 1 C. Dry Breadcrumbs
9936 ½ lb. Chanterelle Mushrooms
9937 2 Pt. vine-ripened small Tomatoes
9938 1 Medium Ball fresh Mozzarella
9940 Preheat oven to 350F.
9942 Break the baguette in pieces and soak in a bowl with milk for 10 min. until the bread is soft. In a second bowl, mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, pine nuts, salt and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll in the breadcrumbs.
9944 In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
9946 Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in ½ and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and some freshly ground pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 min. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add pepper to taste. Bake for 25-30 min.
9948 Serve over creamy polenta.
9951 Minute Steaks in Sauce
9954 2 sprinkles Dry mustard
9956 1 squeeze Lemon juice
9957 ? ? Worcestershire sauce
9961 Sprinkle salt and dry mustard on steaks. Fry in butter. When all meat is cooked, add other ingredients (to taste) to butter. Pour sauce over meat and serve.
9965 Beer Marinated Grilled Skirt Steak
9967 Yield: 4 servings From: Marcela Valladolid, 2009
9969 1 # orange, thinly sliced with peel
9970 ½ # onion, thinly sliced
9971 4 cloves garlic, halved and smashed
9975 1 C. light-colored beer (preferably lager)
9978 In a wide, shallow glass baking dish, scatter half of the orange
9979 slices, half of the onion slices and half of the garlic pieces on the
9980 bottom of the dish. Sprinkle the steak all over with salt and pepper
9981 and put in the dish on top of the orange and onion slices. Scatter
9982 remaining orange, onion and garlic over the steak and pour in the beer
9983 and soy sauce. Cover with plastic wrap and marinate for 1 hour at
9984 room temperature or up to overnight in the refrigerator.
9986 Prepare a grill on medium-high heat or preheat a broiler. Remove the
9987 meat from the marinade and discard the marinade. Grill the steak to
9988 desired doneness, about 4 min. per side for medium-rare. Serve as
9991 Note: A great filling for soft tacos; slice meat into thin strips and
9992 top with shredded cheese and beans.
9998 Yield: 8 Servings From: Tyler Florence
10000 extra-virgin olive oil
10001 1 Medium Onion, chopped
10002 2 Cloves Garlic, chopped
10003 1 lb. Lean Ground Beef
10004 1 Medium Jar Ketchup, about 2½ C.
10006 1½ T. Prepared Yellow Mustard
10007 1 dash kosher salt & black pepper
10010 1 C. Grated Cheddar Cheese
10012 Put a skillet over medium heat and drizzle a 2-count of oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 min. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 min. more. Stir in the ketchup, chili powder, and mustard and simmer for 15 min. until thickened. Season with salt & pepper.
10014 While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-heat and get it very hot. Wipe grill with oil to make a non-stick surface. Bring a pot of water (2 C. water, some smashed garlic & salt) up to a simmer and parboil the dogs for about 5 min. Take them out of the water, pat them dry, and grill them just long enough to mark them. Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some cheddar.
10018 Aunt Margaret’s Empanadas
10020 Yield: 6-8 servings
10022 2 cans refrigerated biscuits
10023 1 lb. ground round beef
10024 1 package taco seasoning mix
10025 1 bag shredded cheddar or Monterey jack cheese
10029 Pull biscuits apart. On floured surface, roll out each biscuit into a large circle.
10031 In a large skillet, brown the ground beef. Drain fat. Add taco seasoning and cook according to directions on package.
10033 Put heaping tablespoon of beef in middle of flat biscuit. Add cheese. Fold up 4 corners and pinch shut, like a turnover. Repeat with remaining biscuits.
10035 Place on baking sheet. Bake according to biscuit directions.
10037 Serve salsa and sour cream separately.
10040 Mom’s Lasagna Casserole
10042 Yield: 6-8 servings
10046 32 oz. tomato sauce
10047 8 small cans tomato paste
10048 4 large onions, chopped
10049 2 large green peppers, chopped
10050 4 large cloves garlic, chopped fine
10052 salt and pepper to taste
10056 32 oz. ricotta cheese
10057 32 oz. sliced Mozzarella cheese
10058 8 oz. lasagna noodles
10059 lots of Parmesan Reggiano cheese, grated
10061 Brown meat in large skillet and drain fat. Set aside. Cook onion, garlic, and green pepper in olive oil. Add meat mixture, tomato sauce, tomato paste, and seasonings. Simmer uncovered 2 hours.
10063 Cook noodles in salted and oiled water approximately 10 minutes or until al dente. Drain and rinse with cool water to stop cooking.
10065 Grease 9x13” casserole dish (makes more than 1 casserole - I use different size casseroles, depending on how many I expect for dinner). Put 1 C. sauce in bottom and spread out. Put one layer of noodles down, then mozzarella, ricotta, and Parmesan. Repeat layers. End with layer of sauce and then Parmesan.
10067 If making ahead, cool, cover with Saran Wrap and then aluminum foil and freeze. Thaw in refrigerator at least one day before baking. Put casserole in cold oven and bake up to 1 hour or until hot and bubbly.
10069 Pre-heat oven to 350. Bake for 30-40 minutes or until bubbly and hot through.
10077 2 cloves Garlic, crushed
10078 1 can (8 oz.) Tomato sauce
10079 2½ C. Canned tomatoes
10083 8 oz. very wide Lasagna noodles
10084 ½ lb. Swiss cheese, grated
10085 ⅓ C. Cottage cheese
10086 ½ C. grated Parmesan cheese
10088 Heat a little oil in skillet until hot. Add hamburger, crumbled, and garlic. Brown. Add tomato sauce and canned tomatoes, salt, pepper and oregano. Cover and simmer 15-20 min., until slightly thickened. Meanwhile, cook noodles in boiling water until tender. Drain and rinse. Fill 7x11 pan with alternate layers of noodles, Swiss cheese, cottage cheese, tomato-meat sauce and Parmesan cheese. Repeat. You can freeze it at this point or continue. Bake at 375F for 15-20 min.
10090 After frozen: Cover with foil for 45 min. at 350F…remove foil the last 20 min. If it is dry, add tomato sauce when foil is removed.
10094 Red Wine Hamburgers
10096 Yield: 8-10 servings
10098 4 medium Onions, chopped
10100 1½ lb. Ground Chuck
10101 1½ lb. Ground Round
10110 Sauté onions in butter until just browned. Mix with remaining ingredients and form into patties. Immediately grill over charcoal.
10112 Note: If not cooking immediately, allow onion mixture to cool to room temperature before mixing with beef.
10118 Yield: 10-12 hamburgers From: Ina Garten
10121 1 lb. Ground Sirloin
10122 3 T. Steak Sauce (recommended: Crosse & Blackwell)
10123 6 Extra-Large Egg Yolks
10125 ¾ t. freshly ground black pepper
10126 4 T. cold unsalted butter
10129 Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
10131 Grill the hamburgers for 3-5 min. on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 min. and serve immediately on buns.
10135 Dad’s Meatloaf with Tomato Relish
10137 Yield: 6-8 Servings From: Tyler Florence’s Real Kitchen
10140 2 glugs, extra-virgin olive oil
10141 1 # Onion, finely diced
10142 2 cloves garlic, minced
10144 2 # red peppers, cored, seeded, and finely diced
10145 2 Tomatoes, halved, seeded, and finely diced
10146 ¼ C. chopped fresh Flat-Leaf Parsley
10148 1 T. Worcestershire Sauce
10149 sea salt and freshly ground black pepper
10153 1 pinch sea salt and freshly ground black pepper
10155 2 sprigs Thyme, leaves stripped
10156 ¾-1 C. fresh Bread Crumbs
10159 Coat a skillet with a 2-count of oil and place over medium heat. Sauté the onion, garlic, and bay leaves for a few min. to create a base flavor. Add the red peppers and cook a few min. to soften. Add tomatoes (adding them at this point lets them hold their shape). Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer for 5 min. to pull all the flavors together. Remove it from the heat. Yield: 4 C. Relish
10161 Preheat the oven to 350F. In a large mixing bowl, combine the beef with 1½ C. of the tomato relish, eggs, and thyme; season with salt and pepper. Add the bread crumbs in stages, starting with ¾ C; you may not need all of them. To test, fry a small “hamburger” patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
10163 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.)
10165 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.
10169 Branding Crew Meatloaf
10171 Yield: 8 Servings From: Mel Coleman
10175 Salt, Pepper, Savory Salt
10176 1 C. Cracker Crumbs
10178 1 Egg, slightly beaten
10184 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.
10188 Swedish Meatballs with Lingonberry Sauce
10190 Yield: 6-8 Servings From: Tyler Florence
10192 1 C. fresh Bread Crumbs, dried out
10194 6 T. unsalted butter
10196 2 cloves garlic, minced
10197 1 t. Caraway Seeds, toasted and ground
10198 kosher salt and freshly ground black pepper
10202 1 handful fresh Flat-Leaf Parsley, chopped, plus more for garnish
10203 1 handful fresh Dill, chopped
10204 2 T. all-purpose flour
10205 1½ C. Chicken Broth
10207 ¼ C. Lingonberry or red currant jam, plus more for serving
10209 In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 min. Put 3 T. of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Sauté until softened but not browned, about 2 min. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill. Season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add bread to the meat mixture, and mix well with your hands. Using an ice cream scoop (about ½ C.), make meatballs and place on a platter.
10211 Melt 2 T. butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Sauté the meatballs until well-browned on all sides, about 7 min. total. Remove the meatballs to a platter lined with paper towels as they are done.
10213 Discard most of the fat from the skillet and return it to the heat. Add the remaining 1T. of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in ¼ C. of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 min. Shower with chopped parsley and transfer to a serving bowl. Serve with additional lingonberry jam on the side.
10217 Swedish Meatballs with Dill
10219 Yield: 6 Entrée Servings
10222 1 small Onion, finely grated
10223 1 T. finely chopped Garlic
10224 1 t. Ground Allspice
10225 ¼ t. plus a pinch of Nutmeg
10226 ¼ C. plus 5 T. chopped fresh Dill
10227 1 Large Egg, lightly beaten
10228 ¼ C. dried Bread Crumbs
10229 Salt & coarsely ground black pepper, to taste
10231 1 C. defatted Rich Beef Broth
10234 Coarsely ground White Pepper, to taste
10236 Mix the beef, onion, garlic, allspice, ¼ t. nutmeg, ¼ C. dill, the egg, bread crumbs, salt & pepper. Form into walnut-size balls.
10238 Heat the oil in a large nonstick skillet over medium heat. Sauté the meatballs in 2 batches, shaking the skillet occasionally, until browned on all sides and cooked through, 8 to 10 min. Remove to a paper towel to drain.
10240 Pour off any oil in the skillet. Add the broth and Cognac to the skillet and cook over high heat, scraping up any browned bits on the bottom, until slightly reduced, about 1 min. Whisk in the crème fraiche, 4 T. of the remaining dill, the remaining pinch of nutmeg, and white pepper to taste. Cook, stirring, over medium heat for 4 min. Add the meatballs to the pan and cook for 10 min, spooning the sauce over the meatballs as it thickens. Before serving, sprinkle with the remaining 1 T. dill.
10244 The Ultimate Beef Stew
10246 Yield: 4-6 Servings From: Tyler Florence
10248 ¼ C. extra-virgin olive oil, ofr frying, plus more to drizzle
10250 2 C. all-purpose flour
10251 2-3 lb. Beef Chuck Shoulder Roast, cut into 2” pieces
10252 sea salt & black pepper
10253 1 Bottle Good Quality Dry Red Wine (recommended: Burgundy)
10254 8 Fresh Thyme Sprigs
10255 6 cloves garlic, smashed
10256 1 Orange, zest removed in 3 1” strips
10260 9 small New Potatoes, scrubbed clean and cut in half
10261 ½ lb. Carrots, peeled and sliced
10262 2 C. Frozen Pearl Onions
10263 1 lb. White Mushrooms, cut in half
10264 ½ lb. Garden Peas (frozen or fresh)
10265 Horseradish Sour Cream (recipe follows)
10267 Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter. While the pan is heating, arrange the flour in a large dish. Season the cubed beef with some salt & pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all of the sides. Once all the meat has been browned remove it to a plate and reserve.
10269 Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a simmer and cook uncovered until the liquids start to thicken, about 15-20 min. Cover and cook on low heat for 2½ hours.
10271 After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 min. more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt & pepper and remove the thyme sprigs.
10273 Horseradish Sour Cream: 1 C. Sour Cream, 1 T. Prepared Horseradish
10274 Beef in Beer with Mushrooms
10276 From: Wilmington News Journal, 2003
10278 3-3½ lb. Beef Cubes (shoulder or chuck tenders, NOT sirloin or round)
10282 2 medium Onions, sliced
10284 2 cloves Garlic, chopped
10285 Sprigs of fresh herbs (thyme, rosemary, parsley, sage) tied together
10287 1 Pint Ale or Stout Beer
10288 1 lb. mixed Mushrooms
10290 Preheat oven to 275F. Season cubed beef with salt, pepper and paprika. Heat the oil in a heavy casserole or Dutch oven until it is very hot. Sear the meat a few pieces at a time until all sides are dark brown. Add more oil as necessary. As they brown, remove the pieces of meat to a bowl. Once all the meat is seared and removed, turn the heat down to medium; add the onions to the casserole. Allow onions to soften for 5-10 min., and then add the meat back into the casserole and mix with the onions. Stir in the flour; add garlic, fresh herbs and bay leaf. Re-season with salt and pepper; add beer to the casserole and stir everything together. Slowly bring to a simmer.
10292 Put a tight-fitting lid on the casserole and transfer it to the oven. Allow it to cook, untouched, for 2 hours. Remove from the oven and add the mushrooms. Return to the oven for 1 more hour. Remove the herbs and bay leaf before serving.
10294 This goes very well with mashed potatoes or buttered noodles, crisp green vegetables and some crusty bread.
10300 Yield: 8 servings From: Paula Deen FoodNetwork 2008
10302 1 # Chuck Roast, 3-4 lb., boneless
10307 1 C. thinly sliced Onion Wedges
10308 3 cloves Garlic, crushed
10310 10¾ oz. (1 can) Cream of Mushroom Soup
10312 2 T. Worcestershire Sauce
10313 1 T. Beef Bouillon Granules
10316 Preheat oven to 350F. Season both sides of the roast with salt, pepper & garlic powder. Heat oil in a large Dutch oven and brown the roast, searing it on both sides. Remove meat. Add onions and garlic and cook for 1 to 2 min. to absorb leftover roast juice. Nestle roast into pan and add bay leaves.
10318 Combine soup, wine, Worcestershire sauce and bouillon into a bowl. Pour over the roast. Add water. Cover pan with foil and bake for 3 to 3½ hours or until tender. Remove and discard the bay leaves.
10320 Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. cornstarch mixed with ¼ C. cold water, stirring constantly.
10324 Spicy New England Pot Roast
10326 Yield: 8 servings From: Inn at Cedar Falls Hocking Hills, OH
10328 4-5 lb. Beef roast such as chuck roast
10329 2 T. vegetable oil or bacon grease
10330 ? ? Flour, to match drained fat
10334 1 large onion, thinly sliced
10335 2-3” cinnamon sticks
10340 Heat oil in Dutch oven. Brown roast well over medium heat. Pour off fat, reserve, and combine with equal amount flour. Reserve. Combine cranberries, water and sugar, bring to a boil and simmer 10 min. Stir in rest of ingredients (except fat/flour) and pour over pot roast. Simmer 3-4 hours. Strain liquid and combine with reserved fat/flour. Heat gently until sauce thickens. Serve with roast.
10344 Grilled Sirloin with Porcini Paste
10346 Yield: 4 servings From: FoodNetwork2003
10349 ¼ C. Dried Porcini Mushrooms
10352 5 large Garlic Cloves, minced
10353 1 T. red pepper Flakes
10355 ¼ C. extra-virgin olive oil
10357 4 (8 oz.) Boneless Sirloin Steaks, ¾” to 1” thick
10359 Grind porcini mushrooms to a powder in a coffee grinder or a blender. Transfer to a bowl and add all other ingredients. Stir until fully combined and mixture is a paste.
10361 Brush the steaks on both sides with the porcini paste. Cover and refrigerate for at least 30 min.
10363 Prepare a medium-hot fire in your grill. Grill the steaks, for 3 to 4 min. on each side for medium-rare.
10369 Yield: 4 servings From: Bob Blumer, FoodNetwork
10373 4 steaks beef tenderloin, 6 oz. each, ¾” thick
10377 ⅔ C. Half-and-Half or Light Cream
10378 3 T. Brined Green Peppercorns (drained)
10380 Rub salt & pepper over both sides of the steak.
10382 Heat a dry sauté pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3½ min. per side for medium-rare, depending on exact thickness).
10384 Add the cognac to the pan, let sit for 5 sec., then light a match to it. Flame should burn out after approximately 10 sec. (If flame continues to burn, put it out by placing a lid over the pan.)
10386 Remove steaks from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
10388 Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed plates. Pour sauce over steak.
10394 Yield: 8 servings From: FoodNetwork 2008
10396 6 Bone-In Short Ribs (about 5¾ lb.)
10397 6 pinches kosher salt
10398 1 pot extra-virgin olive oil
10399 1 large Spanish Onion, cut into ½” pieces
10400 2 ribs Celery, cut into ½” pieces
10401 2 Carrots, peeled, cut in half lengthwise, then cut into ½” pieces
10402 2 cloves Garlic, smashed
10404 2-3 C. Hearty Red Wine
10406 1 Bunch Fresh Thyme, tied with kitchen string
10409 Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well (all 6 sides), about 2 to 3 min. per side. Do not overcrowd pan. Cook in batches, if necessary.
10411 Preheat oven to 375F.
10413 While the ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 min. Scrape the crud and let it reform. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
10415 Return the short ribs to the pan and add 2 C. water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in a preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 min. of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with braising liquid.
10419 Grilled Marinated Flank Steak
10421 Yield: 4-6 servings
10423 1½ C. Beer (12 oz.)
10424 4 Scallions, minced
10427 2 T. light brown sugar
10428 1 T. Gingerroot, peeled and minced
10429 2 cloves Garlic, minced
10431 1 t. red pepper Flakes
10432 1½-1¾ lb. Flank Steak
10434 In a large ceramic or glass dish, combine all ingredients except steak. Add steak. Refrigerate overnight or up to 3 days, turning occasionally.
10436 Drain steak and pat dry. Grill for 5 min. on each side. Transfer to a cutting board and let cool. May be prepared up to a day ahead and kept covered and chilled. Cut diagonally into very thin slices. Serve at room temperature on slices of bread spread with shallot butter.
10438 SHALLOT BUTTER: Makes ¾ C.
10439 ¼ C. minced Shallots
10441 1 stick unsalted butter, softened
10442 2 T. fresh Parsley, minced
10444 In a small stainless or enamel saucepan, simmer shallots in wine, stirring occasionally, for 20-25 min. or until wine is evaporated. Transfer shallots to a small bowl, let cool. Combine with butter, parsley, salt & pepper. May be prepared several days ahead and chilled.
10448 Mom’s Beef Stroganoff
10450 Yield: 6-8 servings
10452 2 lb. boneless sirloin beef (or beef tenderloin)
10454 1 C. onion, chopped
10455 1 clove garlic, finely chopped
10456 ½ lb. fresh mushrooms, sliced
10458 1-2 t. A-1 steak sauce
10462 2 beef bouillon cubes
10465 1½ C. cooked wild rice
10466 4 C. cooked white rice
10468 Brown meat in skillet with butter (Do not overcook meat - it will be cooked more later). Remove meat and keep warm. Add more butter to skillet, if necessary, and sauté onions, garlic, and mushrooms. Add flour, A-1 sauce, catsup, salt and pepper. Stir until smooth. Gradually add bouillon cubes and water. Bring to a boil, stirring. Reduce heat and simmer 5 minutes to blend flavors.
10470 Add sour cream, stirring until well-combined. Add beef and simmer until sauce and beef are hot.
10474 Alternative: Serve over wide noodles instead of rice.
10478 Horseradish & Garlic Prime Rib
10480 Yield: 6-8 servings From: Tyler Florence 2006
10483 1 # Rib Roast, 3-rib, about 6 lb.
10484 5 cloves garlic, smashed, plus 2 heads Garlic, halved
10485 ½ C. grated fresh or prepared Horseradish
10487 ¼ C. freshly ground black pepper
10488 ½ C. extra-virgin olive oil
10489 2 # Carrots, peeled and chopped
10491 1 # Red Onion, halved
10494 1 T. unsalted butter
10495 extra-virgin olive oil
10496 2 lb. Mushrooms (Cremini, oyster, shitake, chanterelle, or white), sliced
10497 2 sprigs thyme, stripped leaves
10498 1 dash sea salt, black pepper
10499 ½ C. Cabernet Sauvignon
10500 ¼ C. Low-Sodium canned Beef Broth
10502 1 T. minced fresh Chives
10504 Preheat oven to 350F.
10505 Lay the beef in a large roasting pan with the bone side down. (the ribs act as a natural roasting rack) In a small bowl, mash the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1½-2 hours for medium-rare (or approximately 20 min. per pound). Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 F. for medium-rare. Remove the beef to a carving board and let it rest for 20 min. The internal temperature will continue to rise by about 10 degrees.
10507 Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the mushrooms and thyme; and season with salt & pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt & pepper.
10510 Mushroom Stuffed Beef Tenderloin with Madeira Sauce
10512 Yield: 6-8 servings
10514 1 # well-trimmed beef tenderloin, 4 lb.
10515 ¼ lb. fresh mushrooms, chopped
10516 ½ small onion, finely chopped
10526 1 t. Bovril (optional – Laurie doesn’t use this)
10528 1 t. Worcestershire sauce
10529 ⅓ C. fresh mushrooms, minced
10531 Make a 1½” slash on top of meat, lengthwise, to form a pocket. (Do not cut through the two ends of the meat.)
10533 Sauté the mushrooms and onions in butter over medium heat for 3-5 minutes. Sprinkle flour over mixture and add brandy; stir until slightly thickened. Simmer 5 minutes, stirring frequently. Stuff mushroom mixture into pocket of meat. Layer strips of bacon over pocket.
10535 Pre-heat oven to 375. Bake roast 60 minutes or until meat thermometer reads 130. Let stand at least 10 minutes before slicing (lets juices come back into meat and makes meat juicy).
10537 Madeira sauce: While meat is standing, melt 3 T. butter in a saucepan. Add flour, stirring well and cook 5 minutes. Add beef stock, Bovril, Madeira, and Worcestershire sauce. Cook over medium heat 3 minutes. In another pan, sauté mushrooms in 2 T butter. Add to the sauce and serve with the tenderloin.
10539 Note: This is SCRUMPTIOUS!!!!! Always gets rave reviews. Can also combine mushroom mixture with sauce and serve over any kind of grilled steak.
10543 Rolled Flank Steak with Prosciutto and Basil
10547 1 C. coarse dry bread crumbs
10548 ½ C. chopped flat-leaf parsley
10549 ½ C. shredded Italian Fontina cheese (3 oz.)
10550 ¼ C. black olives, pitted and chopped (1½ oz.)
10551 ¼ C. freshly grated Parmesan cheese (¾ oz.)
10553 1 T. plus 2 t. finely chopped thyme
10555 5 oz. thinly sliced proscuitto
10558 1 t. freshly ground pepper
10560 Light a hot fire in a grill or heat oven to 350F. In a large bowl, combine the bread crumbs with the parsley, Fontina, olives, Parmesan, 2 T. of olive oil and 1 T. thyme.
10562 Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat to steady it. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within ½” of the opposite edge. Open the flank steak like a book. Cover the cut side of the steak with the Prosciutto slices, and then top with a layer of basil leaves. Spread the bread crumb mixture on top. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
10564 In a small bowl, combine the remaining 1 T. olive oil and 2 t. thyme, garlic and pepper. Rub this mixture all over the rolled steak.
10566 Turn off one side of the grill. Grill the steak over high heat until browned all over, 8-10 min; turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15-20 min., or until an instant thermometer registers 120-125F for medium rare. Alternatively, heat a large ovenproof skillet. Add the rolled steak and cook over moderately high heat until browned all over, 8-10 min. Transfer the skillet to the oven and roast the steak for 20-30 min. or until an instant thermometer registers 120-125F for medium rare. Transfer the rolled steak to a carving board, cover loosely with foil and let rest for 10 min. Discard the strings and slice the steak crosswise ½” thick.
10568 Note: The rolled flank steak can be refrigerated overnight. Bring to room temperature before grilling.
10571 Stuffed Flank Steak Roulade
10573 Yield: 4-6 Entree Portions
10575 1 flank steak (about 2 #)
10576 10 roasted garlic cloves
10577 4 roasted bell peppers (red, green, yellow)
10578 ½ # fresh spinach (lightly wilted)
10579 6 canned artichoke hearts, sliced ¼” thick (12 oz.)
10581 Salt & freshly ground pepper to taste
10586 2 cloves garlic, minced
10587 8 oz. Ginger ale or 7-Up
10588 freshly ground pepper
10590 Butterfly the flank steak lengthwise leaving just enough attached to appear as one solid piece. Marinate steak 6 hours or overnight.
10592 Evenly spread the roasted garlic and salt and pepper over one side of the flank steak, then layer the roasted peppers, artichoke hearts, and spinach.
10594 Heat grill to high.
10596 Tightly roll the flank steak in the same direction in which it was cut. Tie the roulade with butcher’s twine at both ends and several times in between. Rub the exterior with olive oil and season with salt and pepper.
10598 Grill on medium to high heat until the desired doneness has been reached. Let set for 5-10 min. for the juices to evenly distribute. Cut crosswise leaving round cross-sections for presentation.
10604 Yield: 3½ C. Time: 20 min.
10606 4 squares semisweet chocolate
10608 4 C. confectioner’s sugar
10610 1½ C. (12 oz.) evaporated milk
10613 Combine all but vanilla in medium saucepan. Cook and stir over medium heat until mixture boils. Reduce heat to low and cook 5 min. only, stirring often. Add vanilla. Store in refrigerator.
10622 2 C. granulated sugar
10623 2 t. fresh lemon juice
10626 Melt butter in a medium saucepan. Add sugar and juice and cook, stirring constantly, 6-8 min. or until deep caramel color. Gradually add cream and cook 1-2 min.
10630 Cherry-Cassis Sauce
10634 6 C. (~2 lb.) fresh sweet or sour cherries , pitted and halved
10635 3-5 T. granulated sugar, more to taste
10636 3 T. cassis (crème de cassis?, Cassis AOC wine?)
10639 Put 4 C. of the cherries in a medium bowl and set aside. In a blender
10640 or food processor, puree the remaining 2 C. cherries, sugar (3 T. for
10641 sweet cherries, 5 T. for sour cherries), and cassis until smooth.
10642 Strain through a fine sieve. Add the lemon juice and then toss the
10643 cherry sauce with the reserved cherries. Add more sugar, to taste.
10645 Serve over ice cream or toasted pound cake.
10647 Note: a labor of love… takes a while to pit cherries and stains fingers.
10651 Espresso Mascarpone Cream
10653 Yield: 8 Servings From: Giada De Laurentis
10656 2 T. Instant Espresso Powder
10657 ¾ C. Mascarpone Cheese, at room temperature
10659 ½ C. Confectioner’s Sugar
10661 Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding the powdered sugar, until soft peaks form. Using a large rubber spatula, fold ¼ of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
10663 Dollop the espresso cream atop slices of angel food cake.
10669 Yield: enough for one cake
10671 6 T. butter, softened
10672 3 C. powdered sugar
10673 ½ t. vanilla extract
10674 ½ t. almond extract
10678 Combine butter, salt and extracts. Alternate adding powdered sugar and milk, until creamy texture. Spread on cake with knife.
10681 Mom’s 7-Minute Icing
10683 Yield: enough for one cake
10687 ¼ t. cream of tarter
10689 1½ t. vanilla extract
10691 Combine all except vanilla in the top of a double boiler. Place over boiling water and beat with hand mixer until mixture holds its shape. Remove from heat. Fold in vanilla. Spread over cake.
10694 Lynn’s Fudge Frosting
10696 Yield: enough for one cake
10700 2 oz. chocolate, melted
10701 1 C. powdered sugar
10704 1 t. vanilla extract
10707 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.
10709 Note: Excellent on brownies
10716 1 lb. (4 C.) Powdered Sugar
10717 6 T. Water (or 6T. pasteurized egg whites in lieu of water & meringue powder)
10718 3 T. Meringue Powder
10720 Beat water & meringue powder on low to combine then beat on high. Gradually add sugar.
10730 1 Box (1 lb.) Powdered Sugar plus some, sifted
10732 Bring butter, milk and cocoa to a rolling boil. Remove from heat; add vanilla and sugar. Frost immediately.
10734 Note: Better on a sheet cake than a layer cake.
10738 Whipped Cream Cheese Frosting
10740 Yield: 2½ C. From: George Geary
10742 6 oz. cream cheese, softened
10743 2 T. whole milk, doesn’t work with cream or water
10744 4 C. heavy cream, chilled
10745 1⅓ C. powdered sugar
10747 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.
10751 Creamy Orange Frosting
10755 ½ C. Crisco shortening
10758 1 t. grated Orange peel
10759 3 C. Confectioner’s sugar
10760 ¼ C. Orange juice—use undiluted
10762 Combine shortening, butter, salt, orange peel and 1 C. sugar. Add orange juice and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or water to thin, if needed for good spreading consistency.
10768 Yield: 4 Servings From: Tyler Florence
10772 ¼ C. Dry Marsala Wine
10773 8 long-stemmed Strawberries
10775 Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly. Gradually pour in the Marsala while continuing to beat-don’t let it boil. Whisk vigorously for a good 5 min., until the custard has doubled in volume and is very thick and yellow.
10777 Spoon the zabaglione into dessert bowls and serve with fresh strawberries.
10783 Yield: 6-10 servings
10788 1 pkg. Vincenzi lady fingers (get the crunchy kind, not the soft kind)
10789 1-1½ C. very strong coffee
10793 Beat the egg yolks with the sugar in an electric mixer for several minutes until pale and creamy. Beat the Mascarpone (by hand) until creamy, then gradually add the egg yolk mixture. Keep beating until very smooth.
10795 Whip the egg whites to firm peaks. Fold into the egg and cheese a little at a time. Set aside until needed.
10797 Mix the coffee and liquor and put into a flat dish that can be used as a bath. Dip the lady fingers one by one so that they are slightly softened but still in one piece. Do not oversoak. Place each in the bottom of the serving dish in one layer. Cover with the cheese mixture. Chill in the refrigerator for an hour or two minimum.
10799 Just before serving, sieve the cocoa over the top.
10812 3 oz. Bittersweet Chocolate
10813 12 Ripe Fresh Green or Black Figs
10816 Mix all ingredients together in a small saucepan. Boil on high, reduce heat to medium and cook about 13 min., stirring frequently (syrup will reduce by half).
10818 Melt chocolate carefully in the microwave. Holding the stem, dip each fig halfway in the chocolate and place on a waxed paper or parchment lined plate. Put in the refrigerator for 15 min. to set chocolate.
10820 To serve, place 3 figs on each plate and drizzle with the port syrup.
10822 Note: The syrup will keep several weeks, covered, in the refrigerator. The figs will keep 2 hours at room temperature or 12 hours if kept in the refrigerator; more than this, the figs will weep or rot.
10826 Mom’s Prune Nut Whip
10828 Yield: 6-8 servings
10831 ½ C. shredded blanched almonds
10832 ½ C. powdered sugar
10833 1 t. vanilla extract
10834 ⅛ t. almond extract
10837 ½ pint whipped cream
10839 Pit cooked prunes and cut into quarters. Combine prunes, almonds, sugar, extracts, salt and lemon juice. Fold prune mixture into stiffly whipped cream. Chill.
10841 Serve in crystal glasses.
10847 Yield: 4 Servings From: Tyler Florence
10849 1 Pt. Blueberries (or 64 oz. Frozen Mixed Berries)
10850 1 Pt. Strawberries, hulled and cut into thick slices
10857 1 qt. heavy whipping cream
10860 1 Pound Cake, cut into ½” slices
10862 Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
10864 Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to breakdown and give up their juices, about 3 min. Take the berries off the heat and let cool; the mixture should thicken up as it cools.
10866 In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
10868 To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers. Depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
10872 Mascarpone and Berry Parfait
10874 Yield: 8 Servings From: adapted from Gourmet Magazine
10877 1 C. Strawberries, cut in half
10879 1 C. Red Raspberries
10880 8 T. Liqueur (Chambord or Cassis)
10881 8 oz. Mascarpone Cheese
10883 ¼ C. Confectioner’s Sugar
10884 1 T. vanilla extract
10886 Wash berries, dry gently and put in a glass bowl. Add liqueur and stir gently to coat all berries. Allow to macerate 30 min. to 2 hours.
10889 Add mascarpone to a mixer fitted with a wire whisk. Beat just to break up mascarpone. With mixer running, add the cream and beat on medium. Scrape down bowl, then increase speed to high. When getting stiff, add vanilla.
10891 Layer in parfait glasses, starting with berries, and then topping. Repeat for a second layer of both.
10897 Yield: 4 Servings From: Cook’s Country June/July 2005
10899 4 oz. (½ pkg.) cream cheese, at room temperature
10902 2 C. fresh Raspberries
10903 1 C. fresh Blueberries
10904 ¼ C. packed Light brown sugar
10906 Adjust oven rack to sit 7” below broiler element and heat broiler.
10908 Whisk cream cheese, lemon curd, and sour cream in medium bowl until smooth.
10910 Scatter berries in 1 qt. broiler-safe gratin dish or tart pan. Spoon cream mixture over berries and gently spread so that mixture covers berries completely. Sprinkle brown sugar evenly over surface, place in oven, and broil until sugar is bubbly and caramelized, 2 to 4 min. Serve warm.
10914 Serious Vanilla Ice Cream
10916 Yield: 1 qt. From: Alton Brown
10919 1 C. Whipping Cream
10920 1 C. minus 2 T. Sugar
10921 2 T. Peach Preserves (not jelly)
10922 1 Vanilla Bean, split & scraped
10924 Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan (see note below). Stirring occasionally, bring the mixture to 170F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour the mixture into a lidded container and refrigerate mixture overnight to mellow flavors and texture.
10926 Freeze mixture in ice cream freezer according to unit’s directions. The mixture will not freeze hard in the machine. Once the volume has increased by ½ to ¾ times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
10928 Note: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.
10932 Malted Vanilla Ice Cream
10934 Yield: 1 qt. From: Steve Herrell, Herrell’s Ice Cream, Northampton, MA
10936 1 Envelope Unflavored Gelatin
10938 ⅔ C. Malted Milk Powder (3½ oz. by weight)
10941 1 T. vanilla extract
10944 Stir the gelatin into ¼ C. cold water in a small bowl; set the mixture aside (this will bloom into a semi-solid state).
10946 Heat 1 C. Milk in a saucepan over medium-low heat, stirring occasionally. When the milk begins to steam, remove it from the heat. Stir in the gelatin. Stir until the gelatin is fully dissolved.
10948 Put the malted milk powder into a blender. Add 1 C. of the cold milk. Blend well, stopping to scrape down the sides with a spatula. In a large bowl, pour the malted milk mixture and the heavy cream and stir. Stirring constantly, mix in the hot milk and gelatin mixture. Add remaining milk, sugar, vanilla, and salt and stir until sugar dissolves. Refrigerate until cold.
10950 Pour into pre-chilled ice cream maker and process as directed by manufacturer. Put into a freezer container and harden in the freezer a few hours before eating.
10956 Yield: 10 (½ C.) Servings From: adapted from Cuisinart
10958 1 C. Whole Milk, well chilled
10959 ¾ C. granulated sugar
10960 2 C. heavy cream, well chilled
10961 ¼ t. Pure Peppermint Extract
10962 1 pkg. Unflavored Gelatin
10963 1 C. Crushed Peppermint Sticks (7½ oz. package)
10965 Place milk, sugar and gelatin in a medium bowl. Let sit for 5 min. to soften. Heat 1 C. cream and add to medium bowl to dissolve gelatin. Use a hand mixer on low speed for 1-2 min. or whisk to mix until the sugar is dissolved. Stir in the remaining heavy cream. Cover and chill thoroughly in the refrigerator.
10967 Turn on the ice cream maker and pour in the mixture. Add the chopped peppermint when mixture is almost set. Allow to mix and freeze until desired serving consistency is reached.
10971 Butter Pecan Ice Cream
10973 Yield: 1 qt. From: Williams-Sonoma.com
10976 2 T. unsalted butter
10977 2 T. + ⅔ C. firmly packed Dark brown sugar
10982 1 t. vanilla extract
10984 Place the pecans in a food processor and pulse 6 to 8 times until they are coarsely chopped.
10986 Line a baking sheet with parchment paper. In a fry pan over medium heat, melt the butter. Add half of the pecans and toast them, stirring constantly, until fragrant, 2 to 3 min. Sprinkle the 2 T. brown sugar over the pecans and cook, stirring constantly, until the sugar melts and forms a glaze. Scrape the pecans and all of the glaze onto the parchment-lined baking sheet and spread them out in a single layer. Let cool to room temperature.
10988 Place the remaining pecans in a dry saucepan over medium-low heat and toast them, stirring constantly, until golden and fragrant, 3 to 4 minutes. Add the cream, milk and the ⅔ C. brown sugar. Warm the mixture, stirring occasionally, until the sugar is dissolved and steam begins to rise from the surface, 3 to 4 min. Remove from the heat and let the mixture steep for 10 to 15 min.
10990 In a bowl, whisk together the egg yolks and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Whisk in ½ C. of the pecan cream until smooth and blended, then pour the egg mixture back into the pan. Cook over medium-low heat, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 min; do not allow the custard to boil.
10992 Pour the custard through a fine-mesh sieve set over a clean bowl; discard the pecans. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.
10994 Stir the vanilla into the custard. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s directions. At the end of the freezing stage, add the buttered pecans and continue processing until they are blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days.
10998 Fresh Orange Sherbet
11000 Yield: 1 qt. From: Cook’s Illustrated May & June 2004
11002 1 T. grated Zest from 1 to 2 Oranges
11005 2 C. fresh orange juice
11006 3 T. Juice from 1 to 2 Lemons
11007 2 T. Triple Sec or Orange-flavored Liquor
11010 Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add orange juice and lemon juice in a slow, steady stream; continue to process until sugar is fully dissolved, about 1 min. Strain mixture through a non-reactive fine-mesh strainer into a medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40F, 30 to 60 min. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
11012 When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in a steady stream, pouring against the side of the bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 min.
11014 Remove canister from machine and transfer sherbet to a storage container; press plastic wrap directly against surface and freeze until firm, at least 3 hours.
11020 Yield: 1½ Qts. From: Alton Brown FoodNetwork2003
11023 1 C. Key Lime Preserves
11024 1 Lemon, zested and juiced
11025 1 Lime, zested and juiced
11026 4 C. Lime Flavored club soda or Seltzer
11029 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.
11031 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.
11033 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.
11037 Strawberry Mint Sorbet
11039 Yield: From: Nathan Lyon DiscoveryHealth.com
11041 1½ C. fresh Strawberry Puree
11043 2 T. freshly squeezed lemon juice
11045 5 Mint Leaves, finely chopped, optional
11047 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.
11051 Pink Grapefruit Sorbet
11053 Yield: 1 qt. From: Anna Thomas, FoodNetwork2003
11057 2½ C. strained fresh Pink Grapefruit Juice
11058 1 to 2 t. Grenadine
11059 4-6 T. strained fresh lemon juice
11061 Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is combined. Allow the syrup to cool, and then chill it for at least 1 hour.
11063 Combine the syrup with the grapefruit juice, 1 t. of grenadine, 4 T. of lemon juice. Taste. Now add more lemon juice if needed—this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker.
11065 Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer’s instructions.
11071 Yield: 4 C. From: The Bombay Café Cookbook
11074 1¾ C. Mango Pulp (preferably Ratna brand)
11077 Put sugar & 1½ C. water in a saucepan. Bring to a boil over medium-high heat, dissolving the sugar. Let the mixture cool.
11079 Stir in the mango pulp and lemon juice.
11081 To freeze, use a 1 qt. capacity ice-cream maker and freeze according to manufacturer’s instructions.
11083 Transfer sorbet to a freezer container and freeze at least 2 hours before serving.
11087 Frozen Bananas Foster Ice Cream Pie
11089 Yield: 8-10 Servings From: adapted from Emeril Lagasse 2006
11091 1 Recipe pecan Shortbread Crust
11092 4 T. Butter, cut into cubes
11093 ½ C. Light brown sugar
11094 ½ t. Ground Cinnamon
11095 4 Ripe Bananas, peeled and cut lengthwise into halves
11096 ½ C. Dark Rum (recommended: Myer’s)
11099 ½ C. granulated sugar
11100 1 Bottle Caramel Sauce
11102 Pecan Shortbread Crust:
11103 1 Stick unsalted butter, softened
11105 ¾ C. all-purpose flour
11107 ¼ C. Finely chopped Pecans
11109 Lightly butter the bottom of an 8 or 9” springform pan. In a bowl, cream butter and sugar on high speed until light and fluffy, 3-4 min. Sift the flour and salt into a medium mixing bowl. With the mixer on low, add the flour mixture to the creamed butter and mix only until combined. Add the nuts and mix until just combined. Press in bottom and slightly up sides. Prick with a fork. Refrigerate at least 30 min. before baking. Bake in preheated 300F oven for 35-40 min. Cool on a wire rack until completely cool.
11111 Prepare shortbread crust and set aside to cool.
11113 In a large sauté pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 min. Pull the sauté pan off the burner. Carefully add the rum. Place the pan back on the stove and shake a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and cool completely. In a food processor fitted with a metal blade, add the banana mixture and puree until smooth. Set aside.
11115 In another saucepan, add the cream and bring to a gentle boil. In a mixing bowl, whisk the egg yolks and granulated sugar together until pale yellow. Whisk 1 C. of the hot cream into the egg mixture and mix thoroughly. In a steady stream, slowly add the egg-cream mixture to the hot cream remaining in the saucepan. Continue to cook for 4 min., stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Do not allow the mixture to boil. Remove from the heat and cool completely. Whisk the banana puree into the cream mixture and mix thoroughly. Transfer to the refrigerator and chill thoroughly. Process in an electric ice cream machine according to manufacturer’s directions.
11117 When the ice cream has frozen to the desired consistency, transfer to the springform pan with the cooled shortbread crust and, using a spatula, spread to form a smooth surface. Wrap with plastic wrap and place in the freezer for at least 4 hours and up to 4 days. Transfer the pie to refrigerator for 30 min. so it’s easier to slice.
11123 Yield: 12 large From: Choux pastry from Alton Brown
11126 6 T. unsalted butter
11127 1 t. salt (for savory puffs)
11128 1 T. Sugar plus ⅛ t. salt (for sweet)
11130 1 C. Eggs (about 4 large eggs plus 2 egg whites)
11132 Almond Cream Filling:
11133 3½ oz. (1 pkg.) vanilla instant pudding and pie filling
11135 1 C. heavy cream, whipped
11136 1 t. almond extract
11139 3 oz. semi-sweet chocolate pieces
11142 1½ t. light corn syrup
11144 About 3 hours before serving, preheat oven to 425F.
11146 In 2-qt. Saucepan over medium heat, heat water, butter and salt or sugar until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in the flour all at once until mixture forms a ball and leaves the sides of saucepan. Return to heat and continue mixing until all flour is incorporated and dough forms a ball. Transfer mixture into a bowl of a stand mixer and let cool 3 or 4 min. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added (or until mixture looks as if it cannot incorporate more egg) and the mixture is smooth, put dough into piping bag fitted with a round tip. Pipe immediately into goofball-size shapes, 2” apart onto parchment lined sheet pans. Cook for 10 min, then turn oven down to 350F and bake for 10 more min. or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam. Cool on wire rack.
11148 When ring is cool, with serrated knife, slice horizontally in half. Prepare Almond Cream Filling; spoon into bottom of puffs. Replace top of puffs. Refrigerate. Prepare Chocolate Glaze. Spoon glaze over puffs.
11150 Almond Cream Filling:
11151 Prepare pudding package as label directs but use only 1¼ C. milk. Fold in whipped cream and almond extract.
11154 In double boiler over hot, not boiling, water (or heavy 1-qt. Saucepan over low heat), heat everything until smooth, stirring occasionally.
11161 1 sheet puff pastry
11162 3 # apples sliced thin and pared (Granny Smith)
11166 Preheat oven to 375F. Open up pastry sheet onto a greased cookie sheet. Mix sugar and cinnamon together. Add apples to sugar mixture. Put mixture on one half of pastry—leaving 1” at the edge free. Fold other half of pastry over and tuck under edge. Crimp end edges closed with a fork. Brush top with egg mixture (1 egg white + 1 T. water). Bake at 375F for 35 min. Cool 30 min. before slicing.
11170 Autumn Apple Buckle
11172 Yield: 10-12 Servings From: Food & Wine Oct. 2002
11175 1½ C. All-purpose Flour
11176 ¾ C. dark brown sugar
11178 ¾ t. finely grated lemon zest
11180 1 stick (4 oz.) + 1 T. unsalted butter, softened
11181 ½ C. Walnuts, coarsely chopped
11184 2 C. All-purpose Flour
11188 1½ sticks (6 oz.) unsalted butter, softened
11191 1 t. finely grated lemon zest
11192 1 t. vanilla extract
11195 2 lb. Granny Smith Apples, peeled, cored and cut into ½” dice
11196 Sweetened Sour Cream, for serving
11198 Preheat oven to 350F. Butter and flour a 10” spring form pan.
11200 Make the crumb topping: In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt. Add the butter and process until the mixture resembles moist sand. Add the walnuts and pulse 3 times. Transfer the mixture to a bowl and press into large crumbs.
11202 Make the batter: In a medium bowl, whisk the flour with the baking powder, ginger, and salt. In a large bowl, using a mixer beat the butter until creamy. Add the sugar and beat until light and fluffy, about 3 min. Beat in the honey. Add the lemon zest, vanilla and eggs and beat until smooth. Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth. Fold in the apples.
11203 Scrape the batter into the prepared pan and smooth the top. Sprinkle with the crumb topping. Bake the buckle in the center of the oven for 1 hour 15 min., or until a toothpick inserted in the center comes out clean. Let cool for at least 1 hour before unhinging the spring form and removing the ring. Cut into wedges.
11204 Note: Can be refrigerated for up to 2 days. Serve at room temperature.
11207 Free-Form Rustic Tarts
11209 Yield: 6-8 people per tart From: Fine Cooking Aug-Sept. 2002
11211 Sweet Galette Dough (makes 2 11” diameter galettes):
11212 11¼ oz. (2½ C.) All-purpose Flour
11215 8 oz. (16 T.) unsalted butter, cut into ½” pieces and chilled
11216 5 oz. (about ⅔ C.) Ice Water
11218 In a large bowl, mix together the flour, sugar and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or food processor, be especially careful not to over mix the dough). Gather the dough with your hands—don’t worry if you see streaks of butter—and shape into 2 disks. Wrap the disks in plastic and refrigerate for at least 1 hour.
11220 Plum & Raspberry Galette:
11221 ⅓ C. crushed Amaretti (or almond biscotti)
11222 1 T. All-purpose Flour
11223 6 ripe Plums (about 1 lb.), rinsed and dried
11224 1 disk Sweet Galette Dough
11225 1 T. unsalted butter, melted
11227 3 oz. fresh Raspberries
11228 2 T. strained Raspberry Jam (optional)
11230 Adjust an oven rack to the center position and heat the oven to 400F. Combine the crushed amaretti and the flour and set aside. Cut each plum in half, remove its pit, and cut the flesh into ¼” slices.
11231 Cover a rimless baking sheet with kitchen parchment. On a lightly floured surface, roll the galette dough into a 15” round. Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet. Sprinkle the crushed amaretti over the dough evenly, leaving a 2” border without crumbs. Arrange the plums over the crumbs in concentric circles, overlapping slightly. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Brush the border with the melted butter and sprinkle the entire galette with the sugar. Bake for 30 min. Remove from the oven and sprinkle the raspberries over the plums. Return the galette to the oven and bake until the crust is browned and the fruit is cooked and tender, another 15 min. Slide the galette off the parchment and onto a cooling rack. Let cool for about 10 min. before slicing. For a shinier filling, brush on the jam before slicing.
11234 Pear Tatin with Custard Sauce
11236 Yield: 8 servings From: Kitchen Sink class 5/12/1998
11239 1 sheet frozen puff pastry defrosted
11242 1 C. granulated sugar
11247 2 T. granulated sugar
11248 1 vanilla bean, split and scraped
11249 a few drops almond extract
11252 Preheat oven to 400F.
11254 Peel and halve the pears. Remove the core with a melon ball scoop. Remove the stem.
11256 In a cast iron pan melt the butter and add the sugar. Stir to mix. Lay the pears cut side down on the sugar-butter mix. Over high heat brown lightly—shaking and stirring without disruption. Turn over and allow to bubble and brown. Remove from the heat and top with a sheet of pastry slightly larger than the pan. Tuck the pastry down. Place the pan in the oven and cook for 20-25 min. or until the pastry is well-browned and puffed. Remove from the oven and let rest for 30 min. Invert and serve with custard sauce.
11260 In a cup, beat the yolks with a fork. Heat the milk, sugar and vanilla bean. Stir and bring to a boil (the bubbles stop just before boiling). Remove the bean and slowly pour about 1 C. milk onto the yolks. Return to the pan and heat until thick. Do not boil. Add a few drops of almond extract.
11264 Spiced Amaretto Sautéed Peaches
11266 Yield: 4 servings From: adapted from A Lyon in the Kitchen, DiscoveryHealth2008
11268 2 C. frozen Peach Slices
11269 ¼ C. Amaretto liqueur
11272 1 garnish Toasted Almonds, crushed
11275 In a medium sauté pan, over medium heat, combine the butter, sugar, and cinnamon stick. When the butter begins to brown, as it will flambé (fire!), very carefully add the Amaretto, then the sliced peaches. Cook until tender and glazed. Divide among 4 wine/martini glasses. Spoon toasted almonds over peaches and serve.
11279 Paula’s Cherries Jubilee
11281 Yield: 6-8 servings From: Paula Deen
11286 16 oz. (1 can) Pitted Cherries (fresh or frozen)
11288 6-8 servings vanilla Ice Cream
11290 Drain cherries, reserving all the juice. Melt butter in a sauté pan. Stir in cornstarch and sugar until smooth. Gradually stir in the reserved cherry juice. The mixture will thicken up. When it boils, pour in the brandy and turn off the heat. Light the brandy in the pan with a lighter or long match. When the flame dies down, stir in the cherries and serve over ice cream.
11294 Peachy Cheesecake Squares
11296 Yield: 20 bars From: Penzeys spices
11298 2 C. sliced Ripe Peaches (5 large-8 small)
11299 14 oz.. Can Sweetened Condensed Milk
11300 2 t. Cinnamon Sugar
11302 1½ C. Powdered Sugar
11303 2 Sticks Butter, cold
11304 8 oz. cream cheese, softened
11308 Preheat oven to 350F. Peel and pit the peaches, slice thinly or chop and toss with cinnamon sugar, set aside.
11310 In a large bowl, combine flour and powdered sugar. Cut in the butter until the mixture is crumbly and rather dry. If you don’t mind a little mess, it is easier to do this with your hands. Reserve 2 C. of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased 9x13” glass pan. Bake the crust for 15 min.
11312 While the crust is baking, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla. Mix well.
11314 After the crust has baked for 15 min., remove from oven and carefully smooth the peaches over the crust in an even layer. Drizzle with any peach juice that is in the bowl. Pour the cream cheese mixture over the peaches. Sprinkle the reserved crust mixture over the top of the cream cheese filling. Bake for 30-35 min. until bubbly and starting to brown on top.
11316 It is easiest to cut the bars if they have been chilled for awhile, but they are incredibly delicious warm. If there are any leftovers, store in the refrigerator.
11328 Sift together flour and salt. Cut in shortening with pastry blender. Add milk. Roll out crust. Cut into ½” strips.
11331 8 C. fresh peaches, peeled & sliced
11334 ½ stick butter, melted
11336 Put peaches, flour and sugar in a 7x11” pan. Weave strips of dough into lattice on top. Pour melted butter over all and bake at 350F for 40-45 min.
11340 Cinnamon Pear Compote
11342 Yield: 4-6 Servings From: WholeFoodsMarket.com
11344 2 ripe but firm Bosc Pears, peeled, cored and chopped
11345 ¼ C. Seedless Raisins
11347 ¼ t. Ground Cinnamon
11348 1 Pinch of freshly grated Nutmeg
11349 2 t. unsalted butter, optional
11350 1 T. Apple Cider Vinegar or Red Wine Vinegar
11351 1 dash Salt and Pepper, to taste
11353 Put pears, raisins, juice, cinnamon, nutmeg and butter in a small pot and cook over medium heat, stirring occasionally, for about 10 min.
11355 Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 min. more. Set aside to cool for 5 min., then serve.
11359 Pear Ginger Crumble
11361 Yield: 8 Servings From: Ellie Krieger FoodNetwork2006
11364 ¼ C. Oat Flour or Whole Wheat Flour
11365 ⅔ C. Old-fashioned Oats
11366 ½ C. packed Light brown sugar
11367 1 t. ground Cinnamon
11370 Filling: 3 lb. firm but ripe Pears, peeled, cored and cut into ¼” slices
11371 1 T. fresh lemon juice
11372 1 T. freshly grated Ginger
11374 1½ T. all-purpose flour
11376 Preheat oven to 375F.
11378 For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
11380 For the filling: Combine the pear slices, lemon juice and ginger in a large bowl. Add the sugar and flour and toss to blend.
11382 Spray an 8x8” baking dish with cooking spray. Transfer the pear mixture
11383 to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 min. Let cool 10 min. before serving.
11385 Serve warm or at room temperature, with a scoop of ice cream, if desired.
11389 Berry Cookie Cobbler
11391 Yield: 8 Servings From: Sandra Lee’s Semi-Homemade
11393 24 oz. Frozen Mixed Berries, thawed
11394 21 oz. Comstock Apple Pie Filling
11395 ⅓ C. granulated sugar
11396 1½ t. ground Cinnamon
11397 8 oz. Pillsbury prepared Sugar Cookie Dough
11398 8 scoops Vanilla Ice Cream
11400 Preheat oven to 350F.
11402 In a large bowl, mix berries, pie filling, sugar and cinnamon. Transfer fruit mixture to an 8x8x2” baking dish (or 2 8x3⅞” loaf pans). Crumble cookie dough over fruit (or slice ¼” thick), covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 min
11404 Serve warm with ice cream.
11408 Rodhe’s Rhubarb Cobbler
11410 Yield: 6-8 Servings From: Rodhe Eguren (Swedish cousin)
11412 1⅓ C. Flour (334 ml)
11413 1⅓ C. Sugar (334 ml)
11415 3 t. baking powder (15 ml)
11416 5 T. Butter, melted (150 grams)
11417 ? ? Cornstarch (Potatis Mjol)
11419 Put rack in lower oven. Preheat oven to 350F (175C).
11421 Fill 9 x 13” pan with rhubarb. Sprinkle 3 t. (15 ml) sugar over and also 3 t. (15 ml) cornstarch. Mix flour, remaining sugar and baking powder together. Add eggs. Sprinkle over rhubarb. Pour melted butter over top. Place baking sheet with lip under pan to catch drips. Bake in lower oven for 30 min.
11425 Strawberry Rhubarb Cobbler
11427 Yield: 8 Servings From: Penzey’s spices
11430 1 qt. (4 C.) Strawberries, washed, tops removed & cut in half
11431 4 C. chopped Rhubarb, washed & sliced
11432 ⅔ C. granulated sugar
11433 4 T. Vanilla Sugar, divided
11440 6 T. (¾ stick) Butter, cold
11443 Preheat oven to 350F. Place strawberries, rhubarb, sugar & 3 T. vanilla sugar in a bowl, toss gently, and set aside.
11445 To prepare the topping, mix the flour, ½ C. sugar, baking powder, and salt in a bowl and stir to blend. Cut the butter into small pieces, put into the flour mixture and blend with your fingers until the mixture resembles coarse crumbs. Add the milk and stir just to blend.
11447 Grease a 9 x 13” glass baking pan. Place the fruit in the pan, and spoon topping over the fruit. Spread it out with a spoon as best you can, but don’t worry if it doesn’t reach to all the edges, as it will smooth out while baking. Sprinkle the crust with the remaining 1 T. vanilla sugar. Place the pan in the oven for 40-50 min., until the crust is golden brown. Let cool before cutting and serving.
11451 Individual Berry Crisps
11453 Yield: 4 Servings From: Alton Brown FoodNetwork 2006
11456 12 oz. Frozen Berries or peaches
11459 ½ C. plus 2 C. Crisp Topping, recipe follows
11461 Preheat oven to 350F.
11463 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.
11465 Crisp Topping (Yield: 4½ C.):
11466 5 oz. all-purpose flour (approximately 1 C.)
11468 1½ C. Chopped Nuts such as: walnuts, pecans, or almonds
11469 1½ C. Crushed Crackers (gingersnaps or cereal)
11470 4 oz. unsalted butter, cubed and chilled
11472 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.
11476 Strawberry Rhubarb Crisp
11478 Yield: 6 servings From: Anne Burrell
11481 1 qt. strawberries, stemmed and quartered
11482 4 stalks rhubarb, cut into ½” lengths
11485 1 # orange, zested and juiced
11486 2 T. balsamic vinegar
11489 1¼ C. whole wheat flour
11492 1¼ sticks butter, cut into pea-sized pieces
11493 1 t. vanilla extract
11497 Whipped cream or ice cream for serving.
11499 Preheat oven to 350F.
11501 Filling: Combine all of the ingredients in a large bowl to be sure
11502 everything is well combined. Spoon the filling into 8 individual
11503 ramekins or 1 wide shallow baking dish.
11505 Topping: In a food processor combine the flour, oats and brown sugar
11506 and pulse to combine. Add the butter, vanilla and salt and pulse
11507 until it looks dry and crumbly. Add 1 T. of water and pulse until the
11508 mixture starts to come together and looks crumbly. If the mixture
11509 still seems dry, add 1 more T. of water and pulse to combine.
11511 Crumble the topping over the filling. Bake in the preheated oven
11512 until the filling is hot and bubbly all the way through and the
11513 topping looks crispy and light brown, about 25 to 30 min. Serve warm
11514 with whipped cream or ice cream.
11520 Yield: 2 servings From: America’s Test Kitchens
11522 3 T. granulated sugar
11525 ⅔ C. heavy cream, at room temperature
11526 1 large egg, at room temperature
11527 1 large egg yolk, at room temperature
11529 1 t. vanilla extract
11530 ¾ C. (5 oz.) Morello Cherries, drained, jarred, pitted, halved, and patted dry
11531 1 dusting confectioner’s sugar
11533 Adjust an oven rack to the middle position and heat oven to 350F.
11534 Whisk the granulated sugar, cornstarch, and salt together in a medium
11535 bowl until combined. Whisk in the cream, egg, egg yolk, amaretto, and
11536 vanilla until smooth and thoroughly combined.
11538 Arrange the cherries in an even layer in an 8½x5½” baking dish and
11539 pour the cream mixture over the top. Bake the clafouti until a
11540 toothpick inserted into the center comes out just barely clean, 30 to
11541 35 min., rotating the baking dish halfway through baking.
11543 Let the clafouti cool on a wire rack until the custard has set up,
11544 about 10 min. Dust with confectioner’s sugar.
11553 ½ C. Crisco shortening
11554 1½ C. all-purpose flour
11558 Cut Crisco into flour and salt using 2 knives. Add water (just enough to hold dough together). Divide in half. Roll one half out to a 12” circle. Carefully place in 9” pie pan. Mix filling and place in crust. Dot with 1 T. butter. Roll out top crust. Place over filling. Turn top crust under bottom edge and crimp. Prick crust to let steam escape.
11561 4 C. sliced peaches (generous)
11562 ⅞ C. granulated sugar
11563 ½ t. ground Cinnamon
11564 5 T. Flour (I use 7) (or ¼ C. Tapioca)
11566 Mix flour, sugar and cinnamon. Then add fruit. Put in pie crust. Follow above directions. Bake at 425F for 15 min. DON’T open oven, but turn it down to 350F for 10-20 min. more.
11570 ⅞ C. granulated sugar
11571 6 T. Flour (or ¼ C. Tapioca)
11572 ½ t. ground Cinnamon
11574 Same mixing as peach.
11576 Cherry Filling: From: Pillsbury’s The Complete Book of Baking
11577 64 oz. Morello Cherries, drained (must be in a jar, NOT a can)
11579 ⅓ C. Flour (or 3 T. Tapioca)
11580 ¼ t. Almond Extract
11583 Combine everything except butter in a large bowl. Spoon into pastry lined pan. Dot with butter. Place crust on top. Fold under and crimp. Prick crust to let steam escape. Bake at 425F for 40-50 min. or until juice begins to bubble through the holes in the crust.
11587 Double-Cherry Supreme Pie
11591 5 C. fresh or frozen Unsweetened Pitted Tart Red Cherries (or 43 oz. jar)
11593 ¾ C. Dried Cherries
11594 ¼ C. all-purpose flour
11597 Milk & sugar for crust
11599 Thaw cherries and reserve liquid. In a mixing bowl, toss together the cherries, sugar, dried cherries, flour and nutmeg. Pour into pie crust. Put on top crust. Brush pastry with milk and sprinkle with sugar. Cover edge of pie with foil. Bake at 375F for 30 min. Remove foil. Bake 20 to 30 min. more or until crust is golden.
11608 ¼ of small can of Crisco shortening (½ C)
11614 6 C. sliced apples (Jonathan or Winesap preferred)
11620 Crust: Cut Crisco into flour and salt using 2 knives. Add water (just enough to hold dough together). Divide into 2 halves and roll each crust between waxed paper.
11623 Mix filling, except butter, and place in bottom crust. Dot with butter. Add top crust and prick with fork to let steam escape.
11625 Pre-heat oven to 425. Bake 10-15 minutes. Lower temperature to 350 and bake until top crust is done and pie filling is bubbling.
11627 Note: Put aluminum foil in bottom of oven before heating oven. Makes for easy oven clean-up!
11635 4 C. tart apples, pared, cored and sliced
11641 ½ C. packed brown sugar
11642 ½ stick butter, softened
11643 ½ t. salt (only if butter is unsalted)
11644 1 t. ground cinnamon
11646 Slice apples into a 9” pie pan or casserole dish. Season with lemon juice.
11648 Work the flour, brown sugar, butter, salt and cinnamon together with a pastry blender. Do not overwork mixture until it is oily. Spread crumbly mixture over the apples.
11650 Pre-heat oven to 375. Bake for 30 minutes.
11652 Serve hot or cold with cream or ice cream.
11654 Alternative: Substitute the same amount of peaches or pitted cherries for the apples.
11658 Carole King’s Apple Crisp
11662 3 # Apples, pared, cored and sliced
11664 1 Stick Butter, melted
11670 Arrange apple slices in layers in a pie pan, sprinkling cinnamon over each layer, as you go.
11672 Mix flour, sugar, and baking powder in a bowl. Whisk egg in a separate bowl and pour into dry mixture. Use a fork to mix it. It will be crumbly. Pour crumbly mixture over apples, getting ir into the crevices of the apple layers. Pour melted butter on top over everything.
11674 Bake at 350F for 45 min.
11678 Individual Apple Charlottes
11680 Yield: 8 Servings From: Fine Cooking Winter 2006
11683 3 lb. Braeburn or Golden Delicious Apples (6 or 7)
11687 ⅓ C. Golden raisins
11688 5 T. unsalted butter
11689 ¼ C. granulated sugar
11693 1 Loaf White Bread (Pepperidge Farm Classic White) may need 2 loaves
11694 ½ lb. unsalted butter
11695 ¾ C. granulated sugar
11696 Whip cream or vanilla ice cream for serving
11698 Filling: Peel, core, and dice apples into ¼” pieces (you’ll have about 6½ C.). Using a vegetable peeler, peel the zest off half the lemon in long strips. Slice the vanilla bean in half lengthwise and scrape out the seeds. In a large bowl, toss the apples, lemon zest, vanilla bean seeds and spent pod, raisins, and golden raisins.
11700 In a 12” skillet or 5 qt. Dutch oven, melt the butter over medium-high heat and then add the sugar. When the sugar is fully moistened, add the apple mixture and cook, stirring almost constantly, until the apples start to release liquid and look soft on the outside, about 7 min. Set the apple mixture aside to cool slightly and then add the Calvados.
11703 Position a rack in the middle of the oven; heat oven to 475F. Trim the brad crusts. Cut eight rounds to fit the bottoms of eight 8 oz. ramekins. Cut enough rectangles to line the sides (The bread should come to within at least ¾” of the ramekin’s rim, if not the top.). Melt the butter in a medium skillet and put the sugar in a shallow dish. Brush the insides of the ramekins with butter. Generously dip both sides of each piece of bread in butter followed by sugar on one side. Lay one round in each ramekin, sugared side down. Nestle the rectangles, sugared side facing outward toward the ramekin, so they line the sides of each one.
11706 Pick the lemon zest and vanilla bean halves out of the apple filling and fill each ramekin, pressing on the filling to get rid of air pockets. Be generous; the filling will cook down. Set the ramekins on a rimmed baking sheet (leaving a few inches between each) and cover snugly with one sheet of foil. Bake for 40 min. To see if the charlottes are done, run a paring knife around the side, knock on the ramekin bottom, and invert a ramekin onto a plate to check the bottom; it should be nicely caramelized, and will have caramelized more than the sides. Unmold and serve with whipped cream or vanilla ice cream on the side.
11707 Note: Can be made completely 1 day ahead. Bake at 350F about 12 min. & unmold.
11710 Mom’s (Hayley’s favorite!) Pecan Pie
11716 ⅓ C. Crisco shortening
11721 ⅓ C. butter, softened
11722 ¾ C. packed brown sugar
11724 1 C. light corn syrup
11725 1 C. pecans, broken
11726 1 t. vanilla extract
11729 Crust: Cut shortening into flour and salt with 2 knives. Add water and mix lightly. Roll out into pie shell; prick bottom. Bake at 475 for 8-10 minutes. Let cool.
11732 Cream butter and brown sugar together. Beat in eggs, one at a time, and stir after each. Stir in corn syrup, pecans, vanilla, and salt. Pour into slightly baked pie shell.
11734 Pre-heat oven to 375. Bake 30 minutes.
11738 Mom’s Mincemeat Pie
11743 ½ C. Crisco shortening
11744 1½ C. all-purpose flour
11750 1 T. granulated sugar
11751 1 box dried Condensed Mincemeat (NOT in jar, but a box)
11753 3 # Apples (4 Jonathan or 2 Granny Smith)
11755 Crust: Cut Crisco into flour and salt using 2 knives. Add water (just enough to hold dough together). Divide in half. Roll one half out to a 12” circle. Carefully place in 9” pie pan.
11758 Preheat oven ton 425F. Mix everything together in a medium saucepan. Cook over medium heat until lumps are broken. Turn down heat and simmer until apples are tender and most of the moisture is gone. Cool. Put in unbaked pie crust. Roll out top crust. Place over filling. Turn top crust under bottom edge and crimp. Prick crust to let steam escape. Bake at 425F for 20-30 min. until crust is done. Top with whipped cream.
11764 Yield: Two 9” pies From: Racheal Muhlke
11766 2 9” unbaked Pie Shells
11767 3½ C. of canned Pumpkin
11768 1 C. firmly packed brown sugar
11769 1 C. granulated sugar
11771 2½ t. Ground Cinnamon
11772 2½ t. Ground Ginger
11775 1 C. Scalded evaporated milk
11776 1 C. Scalded Whipping Cream
11778 Preheat oven to 350F.
11780 In a large mixing bowl, combine pumpkin, sugars, cloves, cinnamon, ginger, scalded milk & whipping cream. Mix thoroughly. Pour into pie shells, dividing evenly.
11782 Bake for about 1 hour, or until knife inserted in center comes out clean. Serve with sweetened whipped cream.
11784 Note: Pie needs to cool before serving.
11793 1 baked and cooled 9” pie crust
11797 ½ C. granulated sugar
11800 2 C. whipping cream, whipped
11802 In a double boiler, combine the egg yolks, sugar and juice. Cook for 10 min. over simmering water bath on medium heat, stirring occasionally. Remove from the heat and add the lime zest. Chill this mixture until it becomes thick, about 20 min.
11804 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.
11810 Yield: One 9” pie. 8 servings From: KingArthurFlour.com
11813 1¼ C. Graham cracker crumbs
11814 ¼ C. butter, melted
11818 14 oz. Sweetened Condensed Milk
11819 ⅓ C. Key Lime Juice
11820 ⅛ t. Lime Oil (optional, but great!)
11822 Whipped Cream and Lime slices for garnish (optional)
11824 Preheat oven to 350F. Combine ingredients in a bowl and press mixture into a 9” pie pan. Bake the crust at 350F for 15 min. or until golden brown. Cool completely before filling.
11826 In a medium bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the key lime juice and lime oil. Add the sour cream, mixing until smooth. Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving. May garnish with whipped cream and lime slices.
11832 Yield: 8-10 servings From: The Blue Willow Inn Cookbook
11839 ? ? Vanilla Wafer Cookies
11840 4-5 # Bananas, sliced
11843 In a saucepan combine the flour, sugar, salt, and eggs. Add the milk a little at a time, stirring until smooth. Cook over medium heat, stirring continuously until thickened. Cool thoroughly. Line the bottom of a 7x9” casserole with the vanilla wafers then the bananas then the custard. Repeat until the dish is about ⅔ full, ending with custard (I repeat 2x). Top with the whipped topping. Refrigerate any leftovers.
11847 Creamy Cranberry Bread Pudding
11849 Yield: 10-12 servings From: Gale Gand, Food Network
11851 1 lb. Loaf Brioche Challah Bread
11852 4 C. 2% Milk (original recipe had 3 C. half-and-half & 3 C. heavy cream)
11855 1 Vanilla Bean, split lengthwise
11857 1½ C. granulated sugar
11859 ¼½ C. Orange Marmalade
11860 1 garnish Confectioners’ Sugar
11862 Preheat oven to 350F. Cut the crusts off the bread and cut into 1” cubes (about 5 C.). Arrange on a baking sheet and toast in the oven until light golden brown, about 10 min. Watch carefully to make sure they don’t brown too much; set aside to cool. Leave the oven on.
11864 In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan. When the cream reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 min.
11866 In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let them soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor, pulse the cranberries to rough chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 12 ramekins (or a 9x13” casserole dish), reserving the rest, filling them halfway. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 min. for ramekins and 50 min. for 9x13” pan. Serve warm or chilled, dusted with confectioners’ sugar.
11870 Autumn Bread Pudding
11872 Yield: 10-12 servings From: bakerscatelog.com
11874 7 C. (about 9 oz.) leftover Brioche or Challah bread, cubed
11881 1 C. Half-and-Half, cream, or milk
11882 15 oz. can Pears in light syrup
11883 ½ C. Dried Apricots
11884 ½ C. Cried Cranberries
11886 Preheat oven to 325F. Lightly grease a 9x11” baking dish.
11888 Whisk the eggs in a large bowl. Add the sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until thoroughly combined. Add the milk and half-and-half, continuing to whisk.
11890 Stir the bread into the egg mixture, using a large sp[oon or spatula to mix everything together until the bread is thoroughly coated. Let stand for 30 min, stirring occasionally.
11892 Drain the pears, reserving the syrup for another use, if desired. Cut the pears into 1” pieces. Cut the dried apricots into slivers. (Scissors sprayed with a little non-stick vegetable oil spray work well here.)
11894 Fold all the fruit into the bread-custard mixture and pour it into the baking pan. Bake for 50 min., until the pudding is puffed, lightly browned, and a knife inserted in the center comes out clean. Let the pudding cool for at least 15 min. before serving. Drizzle with caramel sauce and serve with ice cream, if desired.
11898 Sticky Toffee Pudding
11900 Yield: 8-10 servings From: Saveur No. 88
11903 4 T. plus 1 t. Butter, softened
11904 ¾ C. granulated sugar
11906 6 oz. Pitted Dates, chopped
11908 1 C. Self-Rising Flour, sifted
11913 ½ C. Demerara Sugar
11917 Preheat the oven to 350F. Grease a 4 x 8” loaf pan with 1 t. butter and set aside. Whisk the remaining butter and sugar together in a large mixing bowl until light and fluffy. Add 1 egg at a time, beating well after each addition. Batter will look slightly curdled. Set batter aside.
11919 Put dates and 1 C. plus 2 T. water into a medium pot and bring to a boil over medium-high heat. Remove pot from the heat and add baking soda; mixture will bubble up immediately. Once the bubbles have subsided, about 1 min., pour date mixture into batter in bowl and mix well. Add flour and vanilla and mix until just combined. Pour batter into prepared pan. Bake cake until firm when touched and a wooden skewer inserted into center comes out with moist crumbs attached, about 55 min. Let cake cool completely in the pan. (Cake may be sliced and eaten with the sauce at this time.) Wrap cake in pan with plastic wrap and freeze for at least 1 day. Transfer cake to the refrigerator to let thaw, then unwrap.
11922 Combine cream, sugar, and treacle in a small pot and bring to a boil over medium-high heat, stirring until sugar dissolves, about 8 min. Reduce heat to medium and simmer sauce, stirring constantly, until slightly thickened, about 5 min.
11926 Dark Chocolate Mousse
11928 Yield: 5 servings From: Ellie Kreiger FoodNetwork 2003 EK0109
11930 12.3 oz. (1 pkg.) Silken Tofu, drained
11931 3 oz. High Quality Bittersweet Chocolate, finely chopped
11932 ¼ C. Unsweetened Cocoa Powder, preferably Dutch-processed
11935 ½ C. plus ½ t. Superfine Sugar
11937 1¼ t. Shaved Chocolate
11939 In a blender or food processor, puree the tofu until it is smooth…CRUCIAL!
11941 Put the chopped chocolate, cocoa powder, ¼ C. water, and brandy in a saucepan or heat=proof bowl over a pot containing 1” barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in ½ C. of sugar, a little at a time, until smooth.
11943 Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
11945 Whip the cream with a beater. When the cream is almost completely whipped, add the remaining ½ t. of sugar and finish whipping. Top each serving with a dollop of whipped cream (1 T.) and a sprinkle of chocolate shavings (¼ t.) and serve.
11956 Frozen Chocolate Mousse Pie
11958 Yield: 8 servings From: adapted from Paula Deen FoodNetwork 2008
11960 2 C. Semisweet Chocolate Chips
11962 1 T. Chocolate Crème Liquor
11963 1 t. vanilla extract
11964 3 C. Powdered Sugar
11965 1 Pre-made Pie Shell
11966 Chocolate Chips for topping
11968 Preheat oven to 350F. Prick holes in bottom of pie shell. Bake in oven for 11 min. or until golden brown. Let cool.
11970 In a medium saucepan over medium-low heat, add chocolate chips, 3 T. cream and chocolate liquor. Cook until smooth, about 1 min. Add vanilla extract. Mix and let cool.
11972 In a mixing bowl, combine the sugar and remaining cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream. Pour the mousse mixture into the pie shell. Add chocolate chips to the top of the pie. Wrap the pie and freeze for a few hours or overnight.
11976 Chocolate Dream Pie
11978 Yield: 8 servings From: Pillsbury Bake-Off
11980 I 9” Pie Crust, baked and cooled
11985 6 oz. (1 C.) Semi-Sweet Chocolate Chips
11986 2 # egg yolks, slightly beaten
11987 3 oz. cream cheese, cubed & softened
11988 1½ C. Whipping Cream
11991 In medium saucepan, combine sugar, cornstarch & salt; mix well. Gradually stir in milk. Add chocolate chips and egg yolks. Cook over medium heat until mixture is thickened, stirring constantly.
11993 Remove from heat; stir in cream cheese, beating until smooth. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour.
11995 In large bowl, beat whipping cream and vanilla until soft peaks form. Reserve 1 C. whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell.
11997 Spoon or pipe reserved whipped cream over filling. Refrigerate 6-8 hours or overnight. Store in refrigerator.
12003 Yield: 10-12 servings From: Emeril Lagasse FoodNetwork 2006
12010 1 Large Sweet Potato (about 1 lb.), baked until tender then peeled
12012 6 T. granulated sugar
12013 7 oz. Sweetened Condensed Milk
12015 2 t. vanilla extract
12020 Preheat oven to 350F.
12022 Prepare the caramel: In a heavy saucepan, combine the sugar and water. Cook over low heat, without stirring, until the syrup turns a medium amber, painting the sides of the pan with a wet pastry brush as needed, about 5 min. Pour into one large (10 C.) soufflé dish, round casserole, or 9” cake pan, and tilt to evenly coat the bottom and slightly up the sides. Set aside.
12024 Prepare the custard: In the bowl of a food processor, process the potato. With the machine running, add 1 C. of the half-and-half, and process until smooth.
12026 In a large bowl, combine the sugar, the remaining 1 C. of half-and-half, condensed milk, ⅔ C. water, vanilla, and maple syrup, and mix well.
12028 In another large bowl, beat the eggs and egg yolks until frothy. Strain the eggs into the wet ingredients and mix well. Add the sweet potato mixture, whisk well, then transfer to the prepared pan. Place the dish in a large baking pan and add enough hot water to come halfway up the sides of the dish. Bake for 2 hours, or until the custard is mostly set but the center is still slightly wobbly. Remove from the oven and transfer to a rack to cool.
12030 Refrigerate until very cold, at least 6 hours, or overnight. To unmold, run a thin knife around the sides of the custard, and invert onto a serving dish.
12033 Mom’s Baked Custard
12041 1 t. vanilla extract
12042 1 dash ground nutmeg
12044 Beat eggs, sugar and salt slightly. Scald milk and vanilla in a saucepan. Pour into egg mixture, stirring constantly. Strain mixture into 6 custard cups or 1½-quart casserole. Sprinkle with nutmeg. Set cups or casserole in larger container. Pour water around cups or casserole.
12046 Pre-heat oven to 350. Bake 30-35 minutes, until knife comes out clean.
12049 Lemon Custards with Blackberries
12059 ½ t. Lemon Extract (optional)
12061 1 pan Very hot tap water
12062 ½ C. fresh Blackberries
12063 1 garnish Mint sprigs (optional)
12065 Preheat oven to 325F. and position a rack in the lower third. In a small saucepan, heat the milk until small bubbles appear around the edge. Meanwhile, in a medium bowl, whisk the eggs with the egg yolk, sugar, lemon zest, vanilla, lemon extract, and salt. Whisk the hot milk into the egg mixture. Pour the custard into four ¾ C. ramekins or custard cups and transfer the cups to a small roasting pan. Place the pan in the oven and carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins.
12067 Bake the custards about 50 min., or until they are just set around the edges but still slightly jiggly in the centers. Immediately transfer the custards to a wire rack to cool, then refrigerate until chilled, at least 3 hours. Scatter the berries on top and garnish with mint sprigs.
12071 Saturated fat: 3.0 g
12077 Fresh Strawberry Custard
12082 2 C. heavy whipping cream
12083 6 large eggs, beaten
12084 ½ C. granulated sugar
12085 1 large vanilla bean, scraped
12086 1 pint strawberries, cut in slices
12088 Preheat the oven to 375F and set the rack in the center of the oven. Place 12 custard cups into a pan that can hold a water bath.
12090 In a saucepan scald the cream with the vanilla bean. Let it cool.
12092 Combine the eggs with the sugar (add sugar slowly while whisking so sugar does not burn the yolks) and pour the milk mixture through a strainer into the above.
12094 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.
12098 Brazilian Banana Custard
12100 Yield: 8-10 servings
12102 1 can condensed milk
12107 5 large bananas, cut in slices
12108 1 t. vanilla extract
12110 Preheat oven to 350F. Spray the baking pan with cooking spray. In a
12111 bowl, whisk together the condensed milk, egg yolks, egg, and vanilla.
12113 Add the sliced bananas to the baking dish and drizzle with honey and
12114 cinnamon. Add the milk mixture. Bake for about 30 min., until a
12115 knife inserted in the center of the pan comes out clean.
12117 Allow to cool and serve.
12121 Orange Crème Caramel
12123 Yield: 6 servings From: Gourmet Jan. 2002
12125 3 Large Navel Oranges
12128 3 Whole Large Eggs plus 3 Large Egg Yolks
12130 Preheat oven to 325F and line bottom of a small roasting pan with a folded kitchen towel.
12132 Finely grate zest from oranges, then squeeze enough juice to measure 1 C. Pour juice through a fine sieve into a 2-qt. heavy saucepan, discarding the pulp, and stir in 1 C. sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 min. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately divide caramel among ramekins, tilting if necessary to coat bottoms.
12134 Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 min.
12136 Whisk Together whole eggs, yolks, and remaining ¾ C. sugar in a large bowl, then whisk in warm milk. Pour custard through a fine sieve into a bowl, pressing on and discarding solids. Divide custard among ramekins and arrange ramekins in roasting pan.
12138 Carefully add enough hot water to pan to reach halfway up sides of ramekins. Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 min. to 1 hour. Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool. Chill, loosely covered, at least 2 hours.
12140 To unmold, invert plates over ramekins and invert custards onto plates.
12142 Note: To make 1 large crème caramel instead of individual ones, bake in a 9” glass pie plate in a hot water bath for 1 to 1¼ hours.
12144 Crème caramels can be chilled up to 2 days. The longer chilling helps to liquefy the caramel for easier unmolding.
12148 Rich Vanilla Bean Crème Brulee
12153 3 C. heavy whipping cream
12154 2 large vanilla bean, split and scraped
12155 6 large eggs, beaten
12156 ½ C. granulated sugar
12157 ½ C. turbinado sugar for topping
12159 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.
12161 In a saucepan scald the milk and cream with the vanilla bean (slight scum on top). Remove from heat and set aside.
12163 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.
12165 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!
12169 Fresh Raspberry Crème Brulee
12174 2 C. heavy whipping cream
12175 1 large vanilla bean, split and scraped
12176 6 large eggs, beaten
12177 ½ C. granulated sugar
12178 1 pint raspberries, washed and dried
12179 ½ C. turbinado sugar
12181 Preheat the oven to 375F and place rack in center of oven. Put 12 custard cups into a larger pan that can hold a water bath.
12183 In a saucepan scald the cream with the vanilla bean. Let it cool.
12185 Combine the eggs with the sugar and strain the milk mixture into the egg mixture.
12187 Place the berries into each serving cup. Pour the custard mixture through a strainer on top of berries. Fill pan with hot water to ½”. Bake in oven for 30-40 min. or until knife inserted in center comes out clean. Cool.
12189 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!
12195 Yield: 6 Servings From: Paula Deen, 2007
12199 3 Large Eggs, lightly beaten
12202 1 t. vanilla extract
12204 ½ t. Ground Cinnamon
12205 ¼ t. freshly Ground Nutmeg
12207 Preheat oven to 325F. Lightly grease a 9” glass baking dish.
12209 In a large bowl, stir together the first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a larger pan; pour boiling water into the larger pan to a depth of 1”. Bake for 1½ hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.
12213 Horchata Rice Pudding
12215 Yield: 8 servings From: Brian Boitano
12217 1 C. Arborio rice, rinsed
12218 ½ C. granulated sugar
12222 ¼ t. nutmeg, ground
12224 ¼ C. turbinado sugar
12226 In a large saucepan, combine the rice, granulated sugar, almond milk,
12227 rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape
12228 the seeds from the pod and add both to the milk mixture. Put the
12229 saucepan over low heat and simmer the rice until it turns very soft
12230 and achieves a thick, pudding-like consistency, about 30 to 40 min.
12231 Be careful not to bring the rice to a full boil. Remove the cinnamon
12232 stick and vanilla bean pod. Divide the mixture between 8 (7 oz.)
12233 ramekins and chill until cool.
12235 Sprinkle some of the turbinado sugar over the top of each ramekin.
12236 Using a blowtorch, caramelize the pudding tops until they are golden
12237 brown. If you do not have a blowtorch, arrange the ramekins on a
12238 sheet pan and put under a broiler until the sugar has caramelized,
12243 Milk Chocolate Fondue
12247 12 oz. Swiss Milk Chocolate
12250 Break up chocolate into the top of a double boiler. Add cream. Heat slowly, stirring constantly, until melted and smooth.
12252 Serve with large marshmallows, fresh strawberries & bananas, & cubes of pound cake.
12256 Chocolate Raspberry Charlotte
12258 Yield: 9” cake From: George Geary
12260 Amaretto Genoise Cake Base:
12261 1 t. unsalted butter, melted
12263 ¾ C. less 2 t. granulated sugar
12264 1 C. Cake Flour, sifted onto a paper towel
12265 ½ t. Almond Extract
12267 Coat a 9” round pan with melted butter, applying it with a pastry brush; set aside. Preheat oven to 375F. Beat eggs with a whisk then add sugar gradually. Place the mixing bowl over low heat, moving the bowl to heat the contents evenly, being very careful not to cook the mixture. So, when this is warm to the touch, place the bowl onto the mixer with the whip attachment. Whip it at high speed until the eggs triple in volume, about 15 min. Take the bowl off the mixer and slowly pour in the sifted flour while gently folding with a wooden spoon. This is best done with the aid of another person, who would be sprinkling the flour during the folding (do in thirds). Add the almond extract. Pour the batter into the pan and place it in the center of the oven at 375F. When the top is slightly brown and it springs back slightly when touched, it’s done. This will be about 20-24 min. Wait 10 min. Remove from pan and cool on wire rack for 15 min. Slice in half or thirds horizontally. Freeze for up to 2 months.
12269 Chocolate Raspberry Mousse:
12270 16 oz. Semi-sweet Chocolate, chopped
12272 4 large eggs, separated
12274 2 T. Raspberry Liqueur
12276 Place the chocolate over low simmering heat in a double boiler until melted, stirring occasionally. Set aside when melted. In a mixing bowl, whip the cream until firm; set aside. In an oil free, clean mixing bowl whip the egg whites until firm; set aside. Place the chocolate in a large bowl and with a whisk, mix the egg yolks and the whole eggs into the chocolate until well combined. Alternately fold the whipped cream and the egg whites into the chocolate mixture until well combined. Add the liqueur and blend well.
12278 Using a greased 9” cheesecake pan with removable sides, put a layer of genoise cake in the bottom. Place ladyfingers on the inside sides of the pan. Pour the mousse in the center and smooth out. Let firm up in the refrigerator. Can decorate with whipped cream cheese frosting (½ batch is plenty).
12281 Jennifer’s Cheesecake
12284 1¼ C. Graham cracker crumbs
12285 ¼ C. butter, melted
12300 Crust: Combine and press into an 8” spring form pan on bottom and halfway up the sides.
12303 Preheat oven to 325F.
12305 Beat cream cheese until fluffy; gradually blend in ½ C. sugar, lemon juice, vanilla and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake for 25-30 min. or until set.
12308 Combine and spoon over top of cake after baking the filling. Return to oven for 10 min. more. Cool. Chill several hours.
12310 Serve with strawberries.
12314 Lemon Curd Cheesecake
12316 Yield: 12 Servings (9” cake) From: George Geary
12319 I use homemade graham cracker crust
12322 24 oz. cream cheese
12323 ¾ C. granulated sugar
12324 1 T. fresh lemon juice
12325 1 t. vanilla extract
12329 Preheat oven to 350F. Prepare crust and freeze until batter is ready. Freezing keeps crust from coming up into batter.
12331 In a mixer with the paddle attachment, blend the cream cheese, sugar, juice and vanilla until well blended and smooth. Add the eggs, one at a time, mixing at least 30 seconds between each egg. Swirl the lemon curd into the batter slowly. Pour into the prepared pan. Bake for 40 min. Cool before removing from pan. Top with additional lemon curd or whipped cream.
12333 Note: Freezes well. Can make in lined cupcake tins. If so, bake for 22-24 min. Makes about 18 small cheesecakes. To avoid cracking, have all ingredients at room temperature and do not exceed 350F.
12339 Yield: 1 Pint From: George Geary
12342 ¾ C. granulated sugar
12343 ¾ C. fresh lemon juice (don’t use bottled juice)
12344 ½ C. unsalted butter
12346 In the bottom of a double boiler, place water and heat to medium. Just bring the water to a simmer.
12348 Meanwhile, in the top part of a double boiler, off the heat, place the egg yolks. Whisk the yolks to break them up fully, scraping sides often. While whisking, sprinkle sugar into the yolks (do not “dump” sugar as it’ll burn the yolks). Then Pour in the lemon juice in a steady stream. Place the top part of the double boiler onto the simmering water. Cook, stirring constantly, until the mixture coats the back of a metal spoon. This will take about 7 min. DO NOT allow to boil. Remove from the heat. Whisk in the butter, a little bit at a time, until melted and smooth. Cool and use when set.
12350 Note: Can double and triple this recipe. Can use blood oranges or key limes. Cans well with a water bath. The sugar preserves the eggs. To store, cool on the counter and after room temperature, place into an airtight container and keep in the refrigerator. Keeps 1 month in the refrigerator.
12352 Use swirled in cheesecake or on top of one, for lemon curd tarts, or as a filling for cream puffs.
12356 Mom’s Prune Spice Cake
12359 ¾ C. Butter or Crisco shortening
12362 1 t. vanilla extract
12367 1 t. ground Cinnamon
12370 ¾ C. chopped Walnuts (if desired…I omit)
12372 Preheat oven to 350F. Grease a 9x13” pan.
12374 Cut prunes from pits into small pieces; set aside. Separate eggs putting whites in mixing bowl and yolks in a small bowl. Beat egg whites until stiff and pour into medium bowl. To same mixing bowl, cream together butter and sugar thoroughly. Add yolks to creamed mixture. Blend in vanilla.
12376 Sift flour with salt soda and spices. Add to batter alternately with buttermilk. Blend in prunes and walnuts. Fold beaten egg whites into batter. Bake for 35 min. or until toothpick inserted in center comes out clean.
12378 Frost with Butter Icing.
12384 Yield: 2-8.5x4.25x2.5” loaf pans From: Barefoot Contessa Parties! 2001
12386 ½ lb. unsalted butter (2 sticks), at room temperature
12387 2½ C. granulated sugar, divided
12388 4 Extra-large eggs, at room temperature
12389 ⅓ C. grated lemon zest (6 to 8 large lemons)
12394 ¾ C. freshly squeezed lemon juice, divided
12395 ¾ C. Buttermilk, at room temperature
12399 2 C. Confectioner’s Sugar
12400 3½ T. freshly squeezed lemon juice
12402 Preheat oven to 350F. Grease and flour both loaf pans. You may also line both bottoms with parchment paper, if desired.
12404 Cream the butter and 2 C. granulated sugar with an electric mixer until light and fluffy, about 5 min. With the mixer on medium, add the eggs, one at a time, and the lemon zest.
12406 Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ C. lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 min. to 1 hr., until a cake tester comes out clean.
12408 Combine ½ C. granulated sugar with ½ C. lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 min. Remove the cakes from the pans and set them on a rack over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
12410 For the glaze, combine the confectioner’s sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow to drizzle down the sides.
12414 Crunchy Top Lemon Cake
12416 4 oz. Butter, softened
12417 6 oz. granulated sugar
12418 6 oz. self-rising Flour
12422 1 Lemon Rind, grated
12426 4 oz. granulated sugar
12428 Preheat oven to 350F. Lightly grease an 8” cake pan. Line with parchment paper and grease that.
12430 Measure all cake ingredients into a large bowl and beat well for 2 min. until smooth and well blended. Turn mixture into prepared pan and level the surface. Bake for 35-40 min.
12432 While cake is baking, make the crunchy topping. Measure the sugar in a small bowl. Add lemon juice, stir until well blended. When cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot. Leave cake in the pan until cool, then turn out and remove the paper.
12436 Lemon Pudding Cake with Fresh Mixed Berries
12438 Yield: 4 Servings From: Tyler Florence 2008
12440 1 T. unsalted butter
12441 ⅔ C. Superfine Sugar
12443 ⅔ C. Reduced-Fat Buttermilk
12446 ¼ C. all-purpose flour
12450 1 C. fresh raspberries
12451 1 C. fresh Blueberries
12452 1 C. fresh Blackberries
12453 2 T. Confectioners’ Sugar
12455 Preheat oven to 325F. Butter and lightly sugar 4 ramekins (about 1 C. size).
12457 In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath (Set ramekins in a roasting pan and fill with hot water halfway up the sides of the ramekins.)
12459 Bake for 60 min. until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.
12463 Carrot Cake Muffins
12465 Yield: 32 Cupcakes From: Penzeys Spices
12467 3 C. peeled, grated Carrots, ends removed (about 1 lb.)
12468 2 C. all-purpose flour
12469 1 t. China or Korintje Cinnamon
12474 2 C. Granulated White Sugar
12478 1 C. chopped Nuts or Raisins (optional)
12482 ¼ C. Butter (½ stick)
12484 2 C. Powdered Sugar
12485 Milk, if needed to thin frosting
12487 Preheat oven to 325F. Line muffin tins with paper liners. Peel carrots, chop off ends, and grate finely, which is easiest with a food processor. Sift flour, cinnamon, salt, baking soda, and baking powder together; set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, applesauce, oil, carrots and vanilla. Mix well at medium speed. Add flour mixture and nuts or raisins. Blend on low speed until just mixed. Spoon batter into cupcake cups, about ⅔ full. Place the pans in the preheated oven and bake for 12-15 min. Check for doneness-cupcakes should be browned and springy to the touch. Let cool completely before frosting.
12489 To prepare frosting:
12490 Let cream cheese and butter come to room temperature. Blend thoroughly with vanilla, then beat in powdered sugar at low speed. Add a drizzle of milk to make the frosting spread more easily, if desired.
12496 9 Eggs (Mom uses extra large)
12498 1 t. cream of tarter
12499 1⅛ C. granulated sugar
12500 4 T. orange juice (use ¼ C. thawed, undiluted frozen juice)
12501 1⅛ C. Cake Flour (measure after sifting)
12502 Grated rind of one Orange
12504 Preheat oven to 300F. Have rack on lowest level.
12506 Beat the egg whites with the salt until foamy. Add cream of tarter and beat until stiff. Add ⅔ C. sugar gradually, beating well after each addition of sugar.
12508 Beat egg yolks until very thick. Add remaining sugar and beat well. Fold egg yolk mixture into the egg white mixture. Sift flour over this and carefully fold together. Pour into a large unbuttered angel food cake pan with removable bottom and bake for 1 hour.
12510 Allow to cool inverted on a cake rack. Remove to plate.
12512 Cut into 3 layers and fill with fleur d’orange frosting.
12514 Fleur D’Orange Frosting:
12516 1 C. granulated sugar
12517 1 # orange, juice and rind
12518 1 T. fresh lemon juice
12519 1 Pt. Heavy cream, whipped
12521 Beat egg yolks well, add sugar and continue beating. Add lemon and orange juice. Place in a double boiler, stir frequently or constantly and allow to cook until the egg mixture cooks down and thickens. Add orange rind. Cool.
12523 Fold in whipped cream.
12527 Pineapple Upside-Down Cake
12529 Yield: 8 Servings From: Pillsbury: The Complete Book of Baking
12531 ½ C. firmly packed brown sugar
12532 ¼ C. Butter, melted
12533 6 Canned Pineapple Slices, drained
12534 6 Maraschino Cherries
12537 ¾ C. all-purpose flour
12540 ¼ C. Pineapple Juice
12542 Heat oven to 350F. In small bowl, combine brown sugar and butter; blend well. Spread in bottom of ungreased 9” round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
12544 In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well. Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well. In another small bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter evenly over pineapple slices and cherries.
12546 Bake at 350F for 30-35 min. or until toothpick comes out clean. Cool upright in pan 2 min.; invert onto serving plate. Serve warm.
12548 Note: Best eaten immediately.
12552 Praline Pumpkin Torte
12554 Yield: 12 Servings From: Sunset magazine Nov. 20005
12556 ¾ C. firmly packed brown sugar
12558 3 T. plus 1¾C. heavy whipping cream
12559 1 C. chopped Pecans
12560 4 large eggs (Estes Park: 5)
12561 1⅔ C. granulated sugar
12563 2 C. Cooked Pumpkin (I use 1 small can)
12565 2 C. all-purpose flour
12566 2 t. baking powder (Estes Park: 1 t.)
12570 1 t. baking soda (Estes Park ½ t.)
12572 ¼ C. Powdered Sugar
12574 Preheat oven to 350F. Butter 2 9” round cake pans. Line bottoms of pans with cooking parchment. In a heavy 1 to 2 quart pan over low heat, stir brown sugar, butter, and 3 T. whipping cream until melted and blended, about 5 min. Pour half the brown sugar mixture into each of the cake pans. Sprinkle chopped pecans evenly into pans.
12576 In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended. Stir in pumpkin and ½ t. vanilla. In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt to blend. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top. Bake until a toothpick inserted in the center of cakes comes out clean, 30 to 35 min. Let cool in pans on racks about 5 min., then invert onto racks and remove pans and paper. Let cool completely, about 1½ hours.
12578 Up to 6 hours before serving, in a bowl, with an electric mixer on high speed, beat remaining 1¾ C. whipping cream until soft peaks form. On low speed, beat in powdered sugar and remaining ½ t. vanilla just until blended. Set one cake layer, pecan praline side up, on a serving platter. Spread ⅔ of the whipped cream mixture. on top. Set second layer, praline side up, on top. Cover with remaining whipped cream mixture. Sprinkle with remaining ¼ C. pecans.
12582 Fancy Chocolate Cake
12584 From: Peter Fontaine 4/4/2005 cooking class
12587 1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix (in Estes Park use High Altitude modifications plus additional 2 T. water and 1 T. flour)
12588 1 splash Brandy, coffee or chocolate liquor, optional
12590 Coffee Butter Cream:
12591 2 lb. unsalted butter, at room temperature
12592 1 lb. white fondant (purchased at cake decorating store)
12593 ½ C. Instant Espresso Powder, possibly more
12597 1 lb. Bittersweet Chocolate (not chips)
12600 Cake: Make as directed above in 2 9” round cake pans. Grease bottom of pan only. Line bottom with parchment paper and grease top of parchment paper. Bake as directed. Let cool 10 min. then remove from pan. Discard parchment paper and allow to cool completely. Cut each layer in half horizontally (4 layers total).
12602 Coffee Butter Cream:
12603 Put ½ C. Espresso powder in a small dish. Add just enough hot water to make a paste. In a large mixer, blend fondant and butter and ¼ C. coffee paste. Taste. Add more paste, if necessary and blend until smooth.
12606 In a 4 C. Pyrex measuring cup, break up chocolate. In a small saucepan, heat cream almost until boiling. Pour over chocolate and stir to melt chocolate completely.
12609 Put one layer of cake on a cake cardboard cut just to fit (and covered with aluminum foil). Using a pastry brush, lightly soak cake with brandy. Ice with coffee butter cream. Repeat until all 4 layers are iced. Ice sides completely. Smooth top and sides very cleanly so ganache will make a smooth cover. Chill at least 1 hour to set butter cream. Warm ganache (just warm when touched to bottom lip otherwise it will melt butter cream). Place cake on smaller pan on top of a cookie sheet (to catch excess ganache to use later). Pour warm ganache over cake and spread quickly with a spatula to smooth and cover completely. Return to refrigerator to set. Garnish slices with coffee butter cream and a coffee bean. Serve.
12619 1 C. Crisco shortening
12620 2 Sticks Blue Bonnet Hard Margarine
12621 2 C. granulated sugar
12622 2 t. vanilla extract
12625 Betty Crocker’s Supermoist Chocolate Fudge cake mix
12628 Icing (do first): Whip milk and flour in a saucepan with whisk. Heat on high heat, stirring constantly, until a thick paste. Put in freezer 1½ hours, covered.
12630 In a mixing bowl beat shortening, margarine, sugar and vanilla vigorously with a stand mixer for 30 min. Clean beaters periodically. When cake is half done, wash beaters (almost no longer any sugar granules left). Let rest until cake is done. Beat again and then wash beaters again. Ten min. before ready to ice cake, add chilled white sauce.
12633 Preheat oven per package directions. Use two 9” cake rounds.
12635 Make batter per package directions and adding 1 C. mayonnaise. Beat exactly per directions! It takes longer to bake so bake until cake has turned color 2” in. Remove from pan after cooling 10 min. Don’t cool more than 1 hour. Cut each layer into thirds. Ice.
12637 Cut in VERY thin slices as it is extremely rich!
12639 Note: Takes about 2 hours 40 min. minimum! Well worth it!!
12643 Joe’s Molten Marshmallow Chocolate Cakes
12645 Yield: 6 servings From: Sunset magazine Oct. 2004
12647 1⅓ C. Semisweet Chocolate Chips
12648 ¼ C. Butter (⅛ lb.)
12649 ⅓ C. granulated sugar
12652 1 C. all-purpose flour
12653 6 large Marshmallows
12654 Powdered Sugar, optional
12656 Preheat oven to 350F.
12658 In a 3-4 quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in sugar, eggs and vanilla until well blended. Stir in flour.
12660 Fill 6 buttered, floured ramekins (½ C. capacity) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
12662 Bake in the center of a 350F oven until tops are puffed up and crackly, 12-15 min. Let cool about 10 min., then run knife along inside of ramekins and invert and release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.
12666 Double Chocolate Layer Cake
12668 Yield: 12-14 servings From: Epicurious.com
12671 3 oz. fine-quality Semisweet Chocolate (like Callebaut)
12672 1½ C. plus 6 T. Hot Brewed Coffee (1½ C. if not high altitude)
12673 3 C. minus 12 T. Sugar (3 C. if not high altitude)
12675 1½ C. Unsweetened Cocoa Powder (not Dutch Process)
12676 1 t. baking soda (2 t. if not high altitude)
12677 <½ t. baking powder (¾ t. if not at high altitude)
12679 4 Large Eggs (3 if not at high altitude)
12680 ¾ C. less 1 T. vegetable oil (¾ C. if not at high altitude)
12681 1½ C. plus 6 T. Well-Shaken Buttermilk (1½ C, if not at high altitude)
12683 For ganache frosting:
12684 1 lb. fine-quality Semisweet Chocolate 1 C. heavy cream
12685 2 T. Sugar 2 T. Light corn syrup
12686 ½ stick (¼ C.) unsalted butter
12688 Make cake layers: Preheat oven to 300F and grease 2 10 x 2” round cake pans. Line bottoms with rounds of waxed paper and grease paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 min. with a standing mixer or 5 min. with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour 10 min. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
12690 Make frosting: Finely chop chocolate. In a 1½-2 qt. saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. Spread frosting between layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.
12693 Hershey’s Deep, Dark Chocolate Cake
12695 Yield: 10-12 servings From: Hershey’s
12697 2 C. Sugar 1½ C. plus 1T.
12698 1¾ C. all-purpose flour
12699 ¾ C. Hershey’s Cocoa
12700 1½ t. baking powder ¾ t.
12701 1½ t. baking soda ¾ t.
12704 1 C. Milk 1 C. plus 4 T.
12706 2 t. vanilla extract
12707 1 C. boiling Water 1 C. plus 4 T.
12709 Preheat oven to 350F. Grease and flour two 9” round pans (or one 9x13” rectangle).
12711 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.
12715 Chocolate Mayonnaise Cake
12717 Yield: 10-12 servings From: Bon Appetit Magazine April 2010
12720 2 oz. bittersweet chocolate (do not exceed 61% cacao), chopped
12721 ⅔ C. unsweetened cocoa powder
12722 1¾ C. water, boiling
12723 2¾ C. all-purpose flour
12724 1¼ t. baking soda (¾ t. in Estes Park, CO)
12725 ¼ t. baking powder (⅛ t. in E.P.)
12726 1 C. sugar (⅞ C. in E.P.)
12727 1 C. dark brown sugar, packed (⅞ C. in E.P.)
12728 1⅓ C. mayonnaise (do not use reduced fat or fat-free)
12729 2 large eggs (3 in E.P.)
12730 1 t. vanilla extract
12733 10 oz. bittersweet chocolate (do not exceed 61% cacao), chopped
12734 1½ C. (3 sticks) unsalted butter, room temperature
12735 3 C. powdered sugar
12736 1 T. vanilla extract
12738 Cake: Preheat oven to 350F. Butter and flour 3 8” diameter cake pans
12739 with 1½” high sides. Combine chopped chocolate and cocoa powder in a
12740 medium metal bowl. Add boiling water and whisk until chocolate is
12741 melted and mixture is smooth. Sift flour, baking soda, and baking
12742 powder into another medium bowl. Using an electric mixer, beat both
12743 sugars and mayonnaise in a large bowl until well blended, 2 to 3 min.
12744 Add eggs 1 at a time, beating until well blended after each addition.
12745 Beat in vanilla. Add flour mixture in 4 additions alternately with
12746 chocolate mixture in 3 additions, beating until blended after each
12747 addition and occasionally scraping down sides of bowl. Divide batter
12748 among prepared pans (about 2⅓ C. each). Bake cakes until tester
12749 inserted into center comes out clean, 30 to 32 min. Cool cakes in
12750 pans on racks 20 min. Run a small knife around sides of cakes to
12751 loosen. Carefully invert cakes onto racks and let cool completely.
12753 Frosting: Place chopped chocolate in a medium metal bowl; set bowl
12754 over a saucepan of simmering water and stir until chocolate is melted
12755 and smooth. Carefully remove bowl from over water; let melted
12756 chocolate cool until lukewarm, stirring occasionally. Using an
12757 electric mixer, beat butter in a large bowl until smooth and creamy.
12758 Sift powdered sugar over butter and beat until well blended, about 2
12759 min. Beat in vanilla. Add melted chocolate and beat until well
12760 blended and smooth, occasionally scraping down the sides of the bowl.
12761 Place 1 cake layer on platter. Spread with ¾ C. frosting over top of
12762 the cake layer to edges. Top with second cake layer; spread ¾
12763 C. frosting over. Top with third cake layer. Spread remaining
12764 frosting decoratively over top and sides of cake. Note: Can be made 1
12765 day ahead. Cover with cake dome and let stand at room temperature.
12769 Warm Chocolate Raspberry Pudding Cake
12771 Yield: 6 generous servings
12774 3 oz. fine-quality Bittersweet Chocolate
12775 ½ C. Seedless Raspberry Jam (around 5 oz.)
12780 ⅓ C. plus 2 t. Unsweetened Cocoa Powder (not Dutch Process)
12783 ⅓ C. Seedless Raspberry Jam (around 3½ oz.)
12784 1 stick unsalted butter, softened
12785 ⅓ C. packed light brown sugar
12786 ⅓ C. granulated sugar
12788 1 C. All-purpose Flour
12791 fresh raspberries to garnish
12793 Preheat oven to 350F. Generously butter 9”zx2” round cake pan.
12796 Chop chocolate. In a small, heavy saucepan bring jam, cream & chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
12799 In a small bowl whisk together water and cocoa until smooth. Whisk in milk, vanilla and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, sift together flour, baking soda and salt. Add to egg mixture alternately with cocoa mixture, beginning and ending with flour.
12801 Pour batter evenly over frosting mixture and bake in middle of oven 30-35 min. or until tester comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10-20 min. (Cake may be made a day ahead, cooling completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350F 10-15 min.)
12803 Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert onto a cake plate with a slight lip. Frosting will cover cake and run onto plate. Serve cake garnished with fresh raspberries.
12806 Dark Gingerbread Bundt Cake
12808 Yield: 16 servings From: www.pillsbury.com
12810 2½ C. All Purpose Flour (high altitude: 2¾ C.)
12811 1 C. Sugar (high altitude: ¾ C.)
12812 ¼ C. Unsweetened Cocoa Powder
12814 1½ t. baking powder
12821 1 C. Molasses (high altitude: ¾ C.)
12824 Powdered Sugar, if desired
12826 Preheat oven to 350F. Spray 12 C. Bundt pan with non-stick cooking spray; sprinkle with flour. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg & cloves; mix well.
12828 In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat until just combined. Pour batter into sprayed and floured pan.
12830 Bake at 350F for 45-60 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 min. Invert cake onto serving plate. Cool 30 min. or until completely cooled. Just before serving, sprinkle cake with powdered sugar.
12836 Yield: 1 9x13” sheet cake or 2-layer 9” round cake
12838 ½ C. Crisco shortening
12844 1 C. mashed bananas (2-3 bananas)
12846 1 t. vanilla extract
12849 Cream butter and sugar. Add egg yolk. Sift dry ingredients. Add alternately with buttermilk. Add remaining ingredients. Fold in beaten egg whites.
12851 Grease and flour pan. Pour in batter.
12853 Pre-heat oven to 350. Bake for 35 minutes or until top of cake springs back when touched lightly. Cool.
12855 Use Mom’s Butter Icing.
12858 Chuck’s Oatmeal Cake & Icing
12860 Yield: 10-12 servings From: Chuck Knisely
12863 1¼ C. Hot Water (Estes Park: 1¼ C. plus 4 T.)
12865 ½ C. Butter (Estes Park: 7 T.)
12866 1 C. packed brown sugar (Estes Park: 1 C. minus 4 T. not packed down)
12867 1 C. granulated sugar (Estes Park: 1 C. minus 4 T.)
12868 2 # eggs, well beaten (Estes Park: 3 # eggs)
12869 1 t. vanilla extract
12871 1 t. ground Cinnamon
12872 1 t. baking soda (Estes Park: ½ t. baking soda)
12877 ¾ C. packed brown sugar
12879 1 t. vanilla extract
12880 1 C. Shredded Coconut
12882 Pour hot water over oatmeal and butter. While oatmeal is creaming, add the sugars, eggs and vanilla.
12884 Preheat oven to 350F. Grease a 9x13” pan.
12886 Combine the flour, cinnamon, baking soda and salt in a small bowl. Add to the creamed mixture.
12888 Pour into prepared pan and bake for 35-40 min. or until toothpick comes out relatively dry.
12891 Mix and spread over cake. Put under broiler until brown and bubble. WATCH VERY CAREFULLY!
12895 Fruit Cocktail Cake
12897 From: Gramzie Thorne
12899 1 C. plus 2 T. Flour
12903 1 lb. Can Fruit cocktail (2 C.) with juice, less ¼ C. syrup
12904 1 Large Egg, beaten
12905 ½ C. packed Brown sugar
12908 Preheat oven to 350F. Grease an 9” square pan.
12910 In a large bowl put dry ingredients, except nuts and brown sugar. Add fruit cocktail and beaten egg. Pour into prepared pan. Sprinkle with brown sugar and scatter nuts on top. Bake for 40-50 min. or until done.
12914 Lynn’s Non-Alcoholic Fruitcake
12916 Yield: 9x13” - makes 3 loaves
12919 1 C. candied red cherries (8 oz)
12920 1 C. candied green cherries
12921 1 C. dried apricots
12924 2 C. all purpose flour
12926 1 C. butter, softened
12929 2 t. ground cinnamon
12930 1 t. baking powder ½ t.
12932 ½ t. baking soda ¼ t.
12935 ½ C. light corn syrup skip
12936 ½ C. whole cashews skip
12938 Reserve ½ of both the red and green cherries and ¼ of the apricots for garnish (optional). Dice remaining cherries and apricots. In a large bowl, combine cherries, apricots, pecans and raisins. In another large bowl, with electric mixer at low speed, beat flour with remaining ingredients except corn syrup and cashews until blended, constantly scraping bowl. Increase speed to medium and beat 3 minutes. Stir in fruit.
12940 Pre-heat oven to 300. Line 9x13” pan with aluminum foil or parchment paper. Grease lining. Pour batter into pan, packing down evenly to eliminate air pockets. Bake 1½ hours or until toothpick inserted in middle comes out clean. Cook cake in pan.
12942 To decorate cake: Cut reserved cherries in half; apricots into quarters. In a 1 quart saucepan over medium heat, heat corn syrup to boiling. Boil 2 minutes. Remove from heat. Brush top of fruitcake with syrup. Arrange fruit and cashews on top and brush with more syrup. Let dry an hour or so. Cut into smaller “loaves”, seal with Saran Wrap, and refrigerate.
12948 From: Cook’s Illustrated March/April 2004
12950 16-oz. pkg. phyllo dough (found in frozen food section), thawed
12951 1½ C. melted clarified butter (I use store-bought Ghee)
12955 8 oz. Blanched Slivered Almonds
12957 1¼ t. ground Cinnamon
12965 3 strips lemon zest (removed in large strips with a vegetable peeler)
12971 For the sugar syrup: Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure sugar dissolves. Transfer to 2 C. measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in airtight container up to 4 days.)
12973 For the nut filling: Pulse almonds and walnuts in a food processor until very finely chopped, about 20 1-second pulses. Add other ingredients and pulse until combined.
12975 To assemble and bake: Brush 9x13” pan with melted butter. Adjust oven rack to lower-middle position and heat oven to 300F. Unwrap and unfold phyllo on a large cutting board; carefully smooth with hands to flatten. Cut in half so both halves are the size of the baking pan. Cover with plastic wrap, then damp kitchen towel to prevent drying. Layer 8 sheets of phyllo, brushing with butter after each layer. Sprinkle evenly with 1 C. of the nut mixture. Layer 6 more sheets, then another 1 C. of the nut mixture. Layer 6 more sheets, then another 1 C. of the nut mixture. Layer 8-10 more sheets, buttering each sheet except do not butter the top sheet. Using palms of hands, compress layers, working from center outward, to press out any air pockets. Brush top layer with butter. Use serrated knife to cut baklava into diamonds. Bake until golden brown and crisped, about 1½ hours, rotating pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 T. remain (syrup will sizzle when it hits the hot pan); drizzle remaining syrup over surface. Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days). Save remaining syrup to serve with baklava.
12979 Lemon Pound Cream Cake
12981 Yield: 1 9” tube pan From: George Geary
12983 3 C. all-purpose flour
12984 2 t. baking powder, 1 t. in Estes Park
12986 1 C. unsalted butter
12987 2 C. granulated sugar
12990 Zest from 2 medium Lemons
12992 Have all ingredients at room temperature. Preheat oven to 350F. Spray a 9” tube pan with non-stick spray.
12994 In a large pan, sift together the flour, baking powder and salt; set aside.
12996 In the mixer, cream the butter and sugar until fluffy. Add the sugar and beat for 2-3 min. (crucial to a light cake). Beat in the eggs, one at a time, until each is well incorporated. On the lowest speed, add the dry ingredients alternately with the milk, starting with the dry and ending with the dry. Stir in the lemon zest.
12998 Place batter into prepared tube pan and bake until light brown in color (about 30-35 min.). Make sure a toothpick inserted in the center comes out clean. Place the cake on a rack to cool for 10 min. then remove from the pan. Place the cake on the rack and prepare the glaze.
13000 Note: Freezes well.
13003 ⅓ C. fresh lemon juice
13004 ¾ C. granulated sugar
13005 2 T. unsalted butter
13007 Place the above ingredients in a saucepan over low heat for about 3 min. Brush on the warm cake. Serve.
13016 1 package Duncan Hines Moist Deluxe Lemon Supreme Flavor Cake Mix
13017 1 package (4-serving size) lemon instant pudding mix
13026 Preheat oven to 350F. Grease and flour 10” Bundt pan or tube pan.
13028 Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350F for 50-60 min. or until toothpick comes out clean. Cool in pan 25 min. Invert onto serving plate. Cool completely.
13030 For glaze, start with 1cup sugar and add lemon juice until thin enough to drizzle over cake. Make more if desired.
13034 Lemon Macadamia Bars
13036 Yield: 24 bars (9x13” pan) From: George Geary
13039 ¼ C. macadamia nuts, crushed
13040 ½ C. granulated sugar
13041 1 C. unsalted butter, softened
13043 4 large eggs, beaten
13047 ¼ C. fresh lemon juice
13049 ¼ C. macadamia nuts, chopped and toasted
13051 Preheat oven to 350F. Line a 9x13” pan with foil. Grease foil.
13053 In a large mixing bowl, place the flour, crushed nuts and sugar; mix to combine. Add butter and 1 T. zest; mix together until well combined (crumbly). Pat into the bottom of the prepared pan. Bake for 22 min., or until golden brown.
13055 Meanwhile, in a mixing bowl, combine the beaten eggs, 2 C. sugar, 3 T. flour, baking powder, lemon juice and 1 T. lemon zest. Mix until well combined. Pour on top of the baked and still hot crust. Place pan back in oven for 20 min.
13057 Remove from oven and dust with powdered sugar and the chopped nuts. Cut when completely cooled.
13059 Note: Tastes better if made the day before serving.
13063 Lemon-Cheesecake Bars
13065 Yield: 8 servings From: Southern Living Feb. 2010
13068 ⅓ C. butter, softened
13069 ¼ C. dark brown sugar, firmly packed
13071 ¼ t. mace or nutmeg, ground
13072 1 C. all-purpose flour
13073 1 pan vegetable cooking spray
13076 1 C. 1% low-fat cottage cheese
13077 1 C. granulated sugar
13078 2 T. all-purpose flour
13086 1 garnish Lemon rind curls.
13088 Preheat oven to 350F. Prepare crust: Beat first 4 ingredients at
13089 medium speed with an electric mixer until smooth. Add 1 C. flour,
13090 beating at low speed until well combined. Press mixture on bottom of
13091 an 8” square pan coated with cooking spray. Bake for 20 min.
13093 Meanwhile, prepare filling: Process cottage cheese in a food processor
13094 1 min. or until smooth, stopping to scrape down sides as needed. Add
13095 granulated sugar and next 6 ingredients,, and process 30 seconds or
13096 until well blended. Pour filling over prepared crust. Bake for 25
13097 min. or until set (edges will be lightly browned). Cool 30 min.
13098 Cover and chill 8 hours. Cut into bars. Garnish, if desired, with
13105 Yield: From: Wania Andersson (Swedish cousin)
13107 7 T. Butter (200 grams margarine el smor)
13108 ⅞ C. Sugar (2¼dl strosocker—225 ml)
13109 1½ T. corn syrup (1½ msk sirap—22 ml)
13110 2¼ C. Flour (5½ dl vetemjol—550 ml)
13111 2 t. baking powder (2 tsk bakpulver—10 ml)
13112 2 T. Vanilla Sugar (2 msk vaniljsocker—30 ml)
13114 Mix everything together. Roll into logs—finger size. Flatten. Place on greased cookie sheet. Note: It spreads out a lot. Bake at 350F for 12-15 min. Cut diagonally immediately while still warm.
13117 Blanda ihop degen pa bakbord el I en bunke. Knada degen latt o rulla ut den till fingertjocka langder.
13119 Lagg langderna pa smord plat och platta till dem nagot.
13121 Gradda I 175 ugn ca 12-15 minuter.
13123 Skar langderna I lagon bitar medan de ar varma.
13127 Mandel Kranser Almond Crowns
13129 From: Patricia Sannit, 2003 Food Network
13131 1 C. Butter, softened
13134 2 t. Dried Orange Peel or zest from 1 Orange
13137 7 oz. (1 Pkg.) Almond Paste (or homemade using Joy of Cooking)
13140 ½ C. finely chopped almonds
13143 Cream together butter and sugar until light and fluffy. Add egg yolk and orange peel. Add flour; don't over mix. If the dough is too crumbly, add a little water. Chill the dough until firm enough to roll out. Make almond paste, or mix prepared almond paste (such as Odense brand) with egg white. If the paste is too hard to mix, grate it into the egg white and add enough water to achieve a spreadable consistency.
13145 After the dough is chilled, roll out dough nice and thin. Cut the dough into 3” strips. Gather extra dough, repeat until dough is used up. Spread almond paste mixture on dough, leaving ¼” free at the top edge (long edge). Gently roll up the dough and place on a cookie sheet, refrigerating until firm.
13147 Preheat oven to 350F. Remove chilled dough from the refrigerator. Slice the roll into 2” pieces, and arrange these on the cookie sheet, leaving a little room for spreading. Slice each 2” roll every ¼” or so from the top down leaving about a ¼” uncut at the bottom. Gently pull down the ends to form a crown shape.
13149 Brush each cookie with an egg wash, and sprinkle with almonds. If you prefer, use pearl sugar for a glittering effect. Bake 15 to 20 min., until pale golden in color. Remove and cool. Do not over bake.
13157 4 C. all-purpose flour
13158 2 C. Almond Meal (or Hazelnut)
13160 4 sticks Sweet Butter (1 lb.)
13162 Mix together. Roll into logs and bake at 400F for 10 min. until lightly golden brown. Cool on a wire rack.
13166 Chewy Molasses-Spice Cookies
13168 Yield: 36 cookies From: Martha Stewart 2007
13170 2 C. all-purpose flour
13171 1 t. ground Cinnamon
13175 1½ Stick unsalted butter, softened (12 T.)
13176 1½ C. granulated sugar
13180 Preheat oven to 350F. In a medium mixing bowl whisk together the flour, cinnamon, soda, nutmeg and salt. Set aside. In a shallow bowl, place ½ C. Sugar; set aside.
13182 In a large mixing bowl beat butter until softened. Gradually add remaining 1 C. sugar; beat until fluffy. Add egg and molasses; until combined. Add half of flour mixture; beat until just combined. .
13184 Using a scoop, shape dough into large balls. Roll in reserved sugar. Place on ungreased cookie sheet about 12 to a sheet.
13186 Bake for 10-15 min. or until cookies are light brown and puffed (do not overbake or cookies will not be chewy). Let stand for 2 min. before transferring to a wire rack. Cool.
13202 ¼ t. Almond Extract
13204 Preheat oven to 350F. Line baking sheets with aluminum foil.
13206 Melt butter. Mix dry ingredients together in a bowl. Add beaten egg, vanilla, and almond extract. Add melted butter. Chill at least 30 min. Drop ½ t. on prepared pans. Bake 10-15 min.—watch carefully as they burn easily! Remove from foil when completely cool.
13210 Almond Cherry (or Cranberry) Oaties
13212 Yield: 4-6 dozen cookies
13214 1 C. unsalted butter, room temperature
13215 1 C. granulated sugar
13216 1 C. light brown sugar, firmly packed
13217 2 Eggs, whisked lightly
13218 1 t. vanilla extract
13219 1 t. Almond Extract
13220 ¾ C. unbleached all-purpose flour
13221 ½ C. whole wheat Flour
13224 3 C. rolled Oats (not quick oats)
13225 1½ C. chopped almonds, lightly toasted
13226 5 oz. dried Cherries (or dried cranberries)
13228 In the bowl of the electric mixer fitted with the flat paddle, beat the butter and sugars until light and fluffy. Beat in the eggs, one at a time. Add vanilla and almond extracts until well combined. Reduce speed and gradually beat in the flours, salt and baking soda until blended well. Stir in the oats, almonds and dried fruit. Cover and refrigerate dough at least 30 min. (dough will hold well overnight).
13230 Preheat oven to 350F. Line baking sheets with parchment.
13232 Drop onto prepared sheets with an ice cream scoop, 2-3” apart. Bake 10 min. or until lightly browned. Cool completely on racks before storing.
13235 If using salted butter then omit ½ t. additional added salt from recipe.
13239 Spritz (Swedish Butter Cookies)
13241 From: Joy of Cooking
13243 1 C. butter, softened
13246 2¼ C. All Purpose flour
13247 1 t. almond extract
13249 Cream butter and sugar. Add egg yolks, one at a time. Mix well after each addition.
13251 Sift flour and add to creamed mixture. Add almond. Chill dough.
13253 Put dough into cookie press. Press out cookie shapes onto ungreased cookie sheet.
13255 Pre-heat oven to 350. Bake for 12 minutes or less (slight browning on edges).
13258 Great Aunt Alice’s Date-Filled Oatmeal Cookies
13261 1 C. butter, softened
13268 1 C. dates, chopped (1 package)
13272 Cook dates, sugar and water together until thickened.
13274 Cream butter and sugar together. Add oatmeal. Then sift flour and soda alternately with the sour cream.
13276 Drop small spoonfuls on cookie sheet.
13278 Pre-heat oven to 375. Bake about 10 minutes.
13280 While cookies are still warm, fill with date mixture.
13283 Christmas Santa Cookies
13285 2-3 pkgs. Pillsbury Slice 'n Bake Sugar Cookie dough
13286 1 batch Mom’s Butter Icing
13287 1 garnish red and green colored sugars
13288 1 garnish cinnamon candies
13290 Cut cookie slices. Use 2 slices per Santa. Lay the first slice on the cookie sheet (to be the face). Cut off 2 mustache pieces and leave a triangle hat of the second slice. Put the hat slightly over the top of the face cookie. Lay the two mustache halves on the lower part of face, leaving a little face cookie area for his mouth.
13292 Pre-heat oven and bake, as per cookie directions. Remove from oven. Immediately press a cinnamon candy on each face cookie, just underneath mustache for his mouth.
13294 Cool on waxed paper.
13296 Ice Santa’s hat and mustache. Sprinkle with colored sugars.
13300 Mom’s Coconut Chews
13302 ½ C. butter, softened
13308 1 t. vanilla extract
13309 1½ C. coconut (1 can Angel Flake brand)
13313 Cream butter. Add sugar and then flour. Pour into greased 9x13” pan.
13315 Pre-heat oven to 375. Bake for 15 minutes. Remove from oven and lower temperature to 350.
13317 Beat eggs together. Add rest of ingredients. Pour this over the first mixture and bake 20 more minutes.
13320 Easiest Coconut Almond Macaroons
13324 14 oz. flaked Coconut
13325 14 oz. sweetened condensed Milk
13326 2 t. Almond or vanilla extract
13327 ½ C. chopped toasted almonds (toast 5-15 min. at 350F then cool and chop)
13329 Preheat oven to 350F. Line baking sheets with parchment and spray parchment with non-stick spray or grease generously.
13331 In a bowl combine all the ingredients and mix well. Drop by generous teaspoonfuls, 2” apart on prepared sheets.
13333 Bake 8-10 min., until edges are golden brown. Remove immediately to GREASED wire racks to cool.
13336 Also grease the spatula!
13340 Double-Coconut Macaroons
13342 Yield: about 15 From: Kitchen Sink class 10/7/1998
13344 14 oz. sweetened flaked coconut
13345 ⅔ C. packed powdered sugar
13346 ¼ C. canned cream of coconut (such as Coco Lopez)
13347 1 oz. cream cheese, room temperature
13348 3 T. all purpose flour
13350 ½ t. vanilla extract
13353 ½ lb. Bittersweet chocolate, chopped
13355 Preheat oven to 325F. Line a large heavy baking sheet with heavy-duty foil. Butter foil and dust with flour; shake off excess. Finely chop 7 oz. coconut and ⅔ C. powdered sugar in food processor until mixture feels moist. Add everything else except remaining coconut. Process until well blended, scraping down sides of work bowl occasionally (dough will be soft).
13357 Place remaining coconut in a pie plate. Drop rounded tablespoonful of dough into coconut and roll to coat completely. Using palms of hands, gently roll dough into a ball (about 1½” diameter). Place on prepared baking sheet. Note: Cookies do not spread. Bake macaroons until golden brown and just firm to touch, about 35 min. Cool cookies completely on sheet on rack.
13359 To dip bottom of cookie in chocolate:
13360 Line another large baking sheet with waxed paper. Melt the chocolate in top of a double boiler set over simmering water, stirring until candy thermometer registers 115F. Remove double boiler from heat. Dip bottom of cookie into melted chocolate. Brush cookie against side of pan to remove excess chocolate. Place cookie, dipped side down, on prepared baking sheet. Repeat with all cookies. Refrigerate cookies until chocolate sets, about 30 min. Remove cookies from sheet.
13362 Note: Macaroons can be prepared ahead. Cover tightly and refrigerate up to 3 days or freeze up to 3 weeks. Bring macaroons to room temperature before serving.
13368 Yield: about 22 1½” scoop cookies
13375 ¼ t. Nutmeg or Cinnamon
13382 Preheat oven to 350F. Mix everything together. Drop cookies onto a greased cookie sheet. Bake for 10-12 min.
13388 Yield: 1 Dozen Large From: Ann Bennett Hamilton
13391 ¼ t. cream of tarter
13392 1 C. granulated sugar
13394 Preheat oven to 250F. Butter heavily and flour a large cookie sheet.
13396 Beat egg whites and cream of tarter until very stiff. Gradually add sugar. Drop in ½ C. amounts onto prepared pan. Bake about 45 min. or until lightly colored and inside is cooked crisp.
13400 Chewy Skor Toffee Bits Cookies
13404 2¼ C. all-purpose flour
13407 ½ C. (1 stick) butter, softened
13408 ¾ C. granulated sugar
13409 ¾ C. packed light brown sugar
13410 1 t. vanilla extract
13412 1¾ C. (10 oz.) pkg.) Skor English Toffee Bits
13414 Preheat oven to 350F. Lightly butter an 11x15x1 baking pan.
13416 In a medium bowl, stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Spread into pan. Bake 20-35 min. or until lightly browned and set slightly. Cool slightly; cut into squares and remove from pan. Cool completely.
13418 Note: To make as cookies: Drop by rounded teaspoons onto greased cookie sheets. Bake 9-11 min. or until lightly browned. About 4 dozen.
13425 2 C. all-purpose flour
13426 ⅔ C. Confectioner’s Sugar
13427 1 C. (2 sticks) butter
13429 Preheat oven to 350F. Grease a 9x12” pan. Sift sugar and flour together. Cut in butter, using 2 knives or pastry blender, until fine crumbs form. Pat into pan. Bake for 20 min.; remove from oven.
13432 ⅔ C. (around 11 T.) melted sweet butter
13435 ½ C. brown sugar, firmly packed
13436 2½ C. (10 oz.) Shelled pecans, coarsely chopped
13438 Mix together all but pecans. Stir in pecans, coating them thoroughly. Spread over crust. Return to oven and bake 25 min. more. Cool completely before cutting.
13442 Nestle Oatmeal Scotchie Pan Cookie
13444 Yield: 35 2” squares From: Nestle
13446 2 C. unsifted Flour
13450 1 C. Butter, softened
13451 1½ C. firmly packed brown sugar
13454 1½ C. Quick Oats, uncooked
13455 12 oz. Butterscotch chips
13456 ½ t. Orange Extract
13458 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.
13460 Note: For variation can substitute 1 C. unsifted whole wheat flour for 1 of the 2 C. unsifted flour.
13464 Chewy Oatmeal Cookies
13466 Yield: 3½ dozen From: Quaker Oats
13468 1 C. sifted all-purpose flour
13473 ¾ C. Crisco shortening
13474 1⅓ C. packed Brown sugar
13477 2 C. oats, uncooked
13480 Preheat oven to 350F. Grease 2 cookie sheets.
13482 Sift together dry ingredients, except oats. Add shortening, sugar, eggs and vanilla; beat until smooth. Stir in oats and raisins. Drop by heaping teaspoonfuls onto prepared cookie sheets. Bake for 12-15 min.
13486 Perfect Chocolate Chip Cookies
13488 Yield: 16 Cookies From: America’s Test Kitchens
13490 1¾ C. (8¾ oz.) all-purpose flour
13492 14 T. (1¾ sticks) unsalted butter
13493 ½ C. (3½ oz.) granulated sugar
13494 ¾ C. (5¼ oz.) dark brown sugar, packed
13496 2 t. vanilla extract
13499 1¼ C. semisweet chocolate chips or chunks
13500 ¾ C. pecans or walnuts, chopped and toasted (I omit)
13502 Adjust the oven rack to middle position and heat oven to 375F. Line 2
13503 large (18 x 12”)baking sheets with parchment paper. Whisk flour and
13504 baking soda together in a medium bowl; set aside.
13506 Heat 10 T. butter in a 10” skillet over medium-high heat until melted,
13507 about 2 min. Continue cooking, swirling pan constantly until butter
13508 is dark golden brown and has a nutty aroma, 1 to 3 min. Remove
13509 skillet from heat and, using heatproof spatula, transfer browned
13510 butter to a large heatproof bowl. Stir remaining 4 T. butter into hot
13511 butter until completely melted.
13513 Add both sugars, salt, and vanilla to bowl with butter and whisk until
13514 fully incorporated. Add egg and yolk and whisk until mixture is
13515 smooth with no sugar lumps remaining, about 30 sec. Let mixture stand
13516 3 min., then whisk for 30 sec. Repeat process of resting and whisking
13517 2 more times until mixture is thick, smooth, and shiny. Using a
13518 rubber spatula or woode3n spoon, stir in flour mixture until just
13519 combined, about 1 min. Stir in chocolate chips and nuts (if using),
13520 giving dough a final stir to ensure no flour pockets remain.
13522 Divide dough into 16 portions, each about 3 T. (or use #24 cookie
13523 scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough
13526 Bake cookies 1 tray at a time until cookies are golden brown and still
13527 puffy, and edges have begun to set but centers are still soft, 10 to
13528 14 min., rotating baking sheet halfway through baking. Transfer
13529 baking sheet to wire rack; cool cookies completely before serving.
13533 Raspberry Almond Shortbread
13535 Yield: 3½ dozen cookies from: The Manse B&B, Cape May, NJ
13538 ⅔ C. granulated sugar
13539 1 C. butter, softened
13540 ½ t. almond extract
13541 2 C. all-purpose flour
13545 1 C. confectioner’s sugar
13546 1½ t. almond extract
13549 Preheat oven to 350F.
13551 In a large bowl, combine sugar, butter and almond extract. Beat at medium speed scraping bowl often, until creamy (1-2 min.). Reduce speed to low; add flour. Continue beating until well mixed (1-2 min.).
13553 Shape into 1” balls. Place 2” apart on cookie sheets. With thumb, make indentation in center. Fill dent with ¼ t. jam. Bake 14-18 min. or until edges are SLIGHTLY browned. Let stand 1 min.; remove from cookie sheet. Note: If cookies spread too much, chill dough 1 hour or stir in 1-2 T. additional flour.
13556 In small bowl, stir sugar and almond extract. Add enough water to make a thin glaze. Drizzle over cooled cookies.
13558 Store airtight up to 1 week or freeze up to 3 months.
13567 1½ C. chopped dates
13571 In a saucepan, combine ingredients and cook about 8 min. or until mixture thickens. Stir constantly. Remove from heat and cool.
13576 ¼t. cream of tarter
13583 Cream butter and sugar until light. Beat in eggs, one at a time. Blend in vanilla. Sift together flour, soda, cream of tarter and salt. Stir into mixture gradually, making a stiff dough.
13585 Divide dough into four portions. Roll each portion out on a lightly floured board, making a rectangle about 8x10x¼”. Spread each with ¼ of the date mixture. Roll up as a jellyroll. Wrap in waxed paper and chill overnight. Repeat with remaining dough.
13587 Cut rolls in thin slices and place on ungreased cookie sheets. Bake at 400F for 8-10 min.
13591 Raspberry Lemon Thumbprint Cookies
13593 Yield: 4 Dozen From: Emeril Lagasse 2003
13595 ½ c. Raspberry Jam or Jelly
13596 1 T. Chambord or Kirsch
13597 2¼ C. all-purpose flour
13600 1 C. Butter (2 sticks) at room temperature
13603 1 T. finely grated lemon zest
13604 1 T. Fresh lemon juice
13607 Preheat oven to 350F. Lightly butter 2 large baking sheets.
13609 In a small bowl, combine the jam and Chambord. Stir to combine.
13611 In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
13613 In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together in a ball.
13615 Pinch off the dough to form 1” balls. Place on the prepared baking sheets, spacing 1” apart. Use your floured index finger or 12 t. measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly ½ t. of the jam mixture. Bake until golden brown, about 20 min.
13617 Transfer the cookies to wire racks to cool completely.
13621 Raspberry Coconut Squares
13623 Yield: 36 squares From: The Country Innkeepers’ Cookbook
13625 1-3¾ C. all-purpose flour
13626 1½ C. sugar, divided
13628 ½ C. unsalted butter
13630 ½ C. seedless red raspberry jam
13631 ¼ C. butter, softened
13632 1½ C. shredded coconut
13634 Preheat oven to 350F. Lightly butter a 10x15” pan.
13636 Put the flour, ½ C. sugar and the salt in a mixing bowl and blend well. With a pastry blender, cut in the ½ C. butter until the particles are quite fine. Add 1 lightly beaten egg and toss to mix. Gather the mixture together, working quickly with your hands to form a dough. Press the mixture evenly on the bottom of pan. Spread the jam on top.
13638 Cream the softened butter with the remaining 1 C. sugar. Add the remaining 3 eggs, one at a time, beating after each addition. Beat until light and creamy. Add the coconut and mix well. Spread over the jam layer.
13640 Bake at 350F for 20-25 min. or until golden brown. Cool the pan on a rack. Cut in squares.
13646 Yield: 2 large tortes (8x10”) From: Dormer House B&B Cape May, NJ
13648 4 C. all-purpose flour
13654 1 C. raspberry jam or preserves
13655 ½ C. sliced almonds
13657 Preheat oven to 350F. Combine and mix flour, salt, butter, sugar and egg. Press ⅔ of dough onto cookie sheet or torte pan. Cover with jam. Use remaining dough to roll out and cut into strips forming a lattice top. Sprinkle with sliced almonds. Bake at 350F for 35 min.
13665 2 sticks butter, melted
13669 Preheat oven to 250F. Knead all ingredients together until smooth. Press into an ungreased 8” square pan. Bake 35 min. at 250F. Raise temperature to 325F and bake an additional 10 min. Cut it as soon as it comes out of the oven.
13673 Fruited Shortbread Cookies
13677 2½ C. unsifted Flour
13679 1 t. cream of tarter
13680 1 C. Butter, softened
13681 1½ C. Confectioner’s Sugar
13683 9 oz. (1 pkg.) None Such Condensed Mincemeat, crumbled
13684 1 t. vanilla extract
13686 Preheat oven to 375F. Combine flour, baking soda and cream of tarter. In large mixing bowl, beat butter and sugar until fluffy. Add egg; mix well. Stir in mincemeat and vanilla. Add flour mixture; mix well (dough will be stiff). Roll into 1¼” balls. Place on ungreased baking sheets; flatten slightly. Bake 10-12 min. or until lightly browned.
13690 Peanut Butter Cookie Cups
13692 Yield: 3 dozen cookies From: adapted from Land O Lakes Harvest Baking magazine
13694 ½ C. unsalted butter
13696 ½ C. firmly packed brown sugar
13697 ½ C. Creamy peanut butter
13700 1¼ C. all-purpose flour
13703 36 miniature peanut butter Cups, unwrapped
13705 Heat oven to 350F. Spray mini muffin pans with no-stick cooking spray; set aside.
13707 Combine butter, sugar, brown sugar & peanut butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg & vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda & salt. Beat, scraping often, until well mixed.
13709 Shape dough into 1” balls. Place each ball into prepared muffin pan cup. Bake for 11-13 min. or until lightly browned.
13711 Remove from oven; immediately press 1 peanut butter cup into center of each cookie. Cool completely before removing from pan.
13717 Yield: 3 Dozen From: Hershey Foods
13719 40 Chocolate Kisses
13722 ⅓ C. granulated sugar
13723 ⅓ C. packed Light brown sugar
13727 1½ C. all-purpose flour
13730 1 bowl granulated sugar
13732 Preheat oven to 375F. Remove wrappers from chocolate.
13734 Beat shortening and peanut butter in a large bowl until well-blended. Add ⅓ C. sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture. Shape dough into 1” balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 min. or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
13738 Irresistible Peanut Butter Cookies
13740 Yield: 3 dozen cookies from: Procter & Gamble
13742 ¾ C. creamy peanut butter
13743 ½ C. (½ stick) Crisco@ Shortening
13744 1¼ C. firmly packed Light brown sugar
13748 1¾ C. all-purpose flour
13752 Heat oven to 375F. Place sheets of foil on countertop for cooling cookies.
13754 Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of an electric mixer until well blended. Add egg. Beat until just blended.
13756 Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until just blended. Drop by heaping tablespoonfuls 2” apart onto un-greased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
13758 Bake for 7-8 min., or until set and just beginning to brown. Cool 2 min. on baking sheet. Remove cookies to foil to cool completely.
13764 Yield: 2½ Doz. From: Alton Brown FoodNetwork 2003
13766 2 Sticks unsalted butter
13775 1½ t. vanilla extract
13776 2 C. Semisweet Chocolate Chips
13778 Preheat oven to 375F. Melt butter. Sift together the flour, salt, and baking soda and set aside.
13780 Pour melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk and vanilla and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
13782 Chill the dough, then scoop (using a #20 disher) onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 min. or until golden brown, checking the cookies after 5 min. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
13786 Nestle TOLLHOUSE Pan Cookie
13790 2¼ C. unsifted Flour
13793 1 C. Butter, softened
13795 ¾ C. firmly packed brown sugar
13796 1 t. vanilla extract
13798 12 oz. Semi-sweet Chocolate chips
13801 Preheat oven to 375F. In small bowl, combine flour, soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs, one at a time. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Spread into greased 10x15x1” baking pan. Bake for 20 min. Cool; cut into 2” squares.
13804 Can make ½ this amount. Spread into greased 9x13” pan. Bake for 12-15 min. Makes 24 squares.
13808 Rice Krispie Treats
13813 1 pkg. Campfire marshmallows
13814 5 C. Rice Krispies cereal
13816 Melt butter in large saucepan over low heat. Add marshmallows and stir constantly until melted and well blended (remember to keep scraping the bottom so it doesn't burn). Cook 2 minutes longer, still stirring.
13818 Remove from heat. Add cereal. Stir until well-coated. Press mixture into buttered 9x13” pan. Cool.
13822 Note: Campfire marshmallows (from Borden's) are the best marshmallows on the market. They make a difference in taste - don't substitute!
13828 Yield: 20-24. Excellent if thin and crunchy.
13833 3 t. ground Cinnamon
13839 1 C. unsulfered Molasses
13842 Preheat oven to 350F.
13844 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.
13848 Best Ever Fudge Brownies
13850 Yield: 13x9” pan (24 brownies) from: King Arthur Flour
13852 1 C. unsalted butter, 2 sticks
13854 1¼ C. Dutch-process cocoa
13857 1 T. vanilla extract
13859 6½ oz. all-purpose flour, 1½ C.
13860 12 oz. chocolate chips, 2 C.
13862 Preheat oven to 350F. Lightly grease a 9x13” pan.
13864 In a medium microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a mixing bowl.
13866 Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating until well combined. Spoon the batter into the prepared pan.
13868 Bake the brownies for 28-30 min., until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges, and in the center. Remover them from the oven, and after 5 min. loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving.
13870 Mint Frosting: my addition
13871 2 C. Powdered Sugar ¼ C. Butter, melted
13872 2 T. Milk ½ t. Peppermint Extract
13873 2 drops Green Food Coloring
13875 Combine all ingredients in a medium bowl and beat with a mixer or whisk until smooth. Spread over cooled brownies.
13878 ¾ C. Semi-Sweet Chocolate Chips 3 T. Butter
13880 Combine in a medium microwave-safe bowl. Microwave at HIGH 1 min. or until melted, stirring after 30 seconds. Let stand 2 min. Spread evenly over mint layer. Cover pan loosely with plastic wrap; refrigerate until ready to serve.
13884 Outrageous Brownies
13886 Yield: 13x18” pan From: Barefoot Contessa Cookbook 1999
13888 1 lb. unsalted butter
13889 1 lb. plus 2 C. Semisweet Chocolate Chips, divided
13890 6 oz. Unsweetened Chocolate
13892 3 T. Instant Coffee Powder
13893 2 T. vanilla extract
13895 1¼ C. Flour, divided
13898 2 C. Diced Walnut Pieces (I omit)
13900 Preheat oven to 350F. Grease and flour a 13 by 18 by 1½” sheet pan.
13902 Melt together the butter, 1 lb. chocolate chips, and unsweetened chocolate on top of a double boiler (or in the microwave). Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
13904 Sift together 1 C. flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 2 C. chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
13906 Bake for about 30 min., or until tester comes out just clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
13910 Peanut Swirl Brownies
13912 Yield: 13x18” pan From: Barefoot Contessa 2006
13914 1 lb. unsalted butter
13915 1 lb. plus 12 oz. Semisweet Chocolate Chips, divided
13916 6 oz. Unsweetened Chocolate
13917 6 Extra-Large # eggs
13918 3 T. Instant Coffee Powder
13919 2 T. vanilla extract
13921 1¼ C. Flour, divided
13924 ¾ C. Smooth peanut butter
13926 Preheat oven to 350F. Grease and flour a 13 by 18 by 1½” sheet pan.
13928 Melt together the butter, 1 lb. chocolate chips, and unsweetened chocolate on top of a double boiler (or in the microwave). Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
13930 Sift together 1 C. flour, baking powder and salt. Add to cooled chocolate mixture. Toss the 12 oz. chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
13932 Bake for about 20 min., then rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Bake for about 10-15 min. more or until a toothpick comes out clean. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
13938 Yield: 13x9” pan (24 brownies) from: Baker’s chocolate box
13940 4 squares unsweetened chocolate
13941 ¾ C. (1½ sticks) butter
13942 2 C. granulated sugar
13946 1 C. chopped nuts (optional)
13948 Preheat oven to 350F (325 for glass pan). Grease pan. Line with foil and grease foil.
13950 Microwave chocolate and butter in large glass or ceramic bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. OR melt chocolate and butter in heavy 3-quart saucepan on very low heat, stirring constantly.
13952 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.
13960 1 pkg. Duncan Hines Brownie Mix, Family Size
13961 2 pkg. (3 oz. each) cream cheese
13968 Preheat oven to 350F. Grease a 13x9” pan.
13970 cream cheese Mixture: Soften cream cheese and butter; beat together. Add the sugar, 2 eggs, flour and vanilla. Beat until smooth and set aside.
13972 Brownie Batter: Empty mix and chocolate package into medium size bowl. Add 2 T. water and 3 eggs. Mix by hand about 50 strokes.
13974 Pour ½ the brownie mixture into prepared pan. Pour all the cream cheese mixture over the brownie layer. Spoon remaining brownie layer here and there over the cream cheese batter. Pull knife through batter in wide circles to create a swirled appearance. Bake for 35-40 min. or until done. Cool and frost with Easy Milk Chocolate Frosting.
13980 Yield: 13x18” pan (8 dozen) From: Best of the Best from Illinois, 1995
13983 Duncan Hines Family Style Chewy Fudge Brownie Mix
13986 ½ C. butter, softened
13987 2 t. peppermint extract
13988 1 lb. confectioner’s sugar
13990 10 drops green food coloring
13993 12 oz. semisweet chocolate chips
13996 Make brownies per package directions in a 9x13” pan. Cool
13999 Make frosting: Beat together ingredients. Spread mixture evenly over
14000 cooled brownies. Refrigerate for at least 20 min.
14002 Make chocolate glaze: Melt together ingredients. Spread on top of
14003 mint frosting. Refrigerate until firm. Cut into small squares,
14004 cleaning knife after each cut.
14008 Cream Cheese Brownies
14010 4 oz. sweet cooking chocolate
14012 3 oz. cream cheese, softened
14014 ½ C. flour, plus 1 T.
14015 1½ t. vanilla extract
14018 ¼ t. almond extract
14019 ½ C. chopped nuts (optional)
14022 Preheat oven to 350F. Grease a 9” square pan.
14024 Melt chocolate with 3 T. butter, cool.
14026 Cream remaining butter with cream cheese until fluffy. Gradually add ¼ C. sugar, creaming until light. Add 1 egg, 1 T. flour and ½ t. vanilla. Mix until smooth, set aside.
14028 Beat remaining eggs until lemon colored. Gradually add sugar, beat until thick. Add remaining ingredients and chocolate mixture. Measure 1 C. batter and reserve. Spread remaining batter in prepared pan. Pour cheese mixture over top. Drop reserved chocolate by tablespoon over top. Swirl. Bake 35-40 min.
14032 Butterscotch Brownies
14035 1 C. packed Light brown sugar
14041 ½ C. chopped Pecans
14043 Preheat oven to 350F. Grease and flour an 8” square pan.
14045 Melt butter over low heat. Remove from heat. Blend in sugar, then egg. Sift together flour baking powder and salt. Stir in. Add vanilla and nuts. Spread in prepared pan and bake 20-25 min. While warm, cut into 16 squares.
14051 Yield: 24 Ladyfingers From: George Geary
14053 5 large eggs, separated
14054 ⅔ C. granulated sugar
14055 1 C. all-purpose flour
14056 1½ T. granulated sugar
14058 Preheat oven to 350F. Line baking sheets with baking parchment.
14060 Whip the egg whites and 1½ T. sugar until light and soft peaks form.
14062 In another mixing bowl, with the whip attachment, whip the yolks and ⅔ C. sugar until very pale and thick. Carefully spoon the flour into the mixture and blend. Add a spoonful of the whites to this mixture to soften it. Carefully fold in the rest of the whites. Place into a pastry bag (with No. 9 circular tip) and pipe 3½” long “tubes” onto prepared sheets. Bake for 12-18 min. or until light in color.
14064 Note: Better than store bought.
14072 1 lb. nuts, I use pecans
14077 2 t. cinnamon, ground
14079 Put a double layer of nuts in broiler pan with butter and roast at 250-275F stirring every few minutes for 30-45 min. (until butter is absorbed). Sprinkle lightly with salt and toss.
14081 Beat egg whites until stiff and slowly beat in sugar (2 T. at a time) and cinnamon. Pour meringue over nuts in globs. Put back in oven and keep stirring every few min. until meringue is absorbed (30-40 min.).
14085 Fig and Ginger Truffles
14087 Yield: 16 truffles (2 per serving) From: Ellie Krieger FoodNetwork 2006
14089 2 C. Dried Black Mission Figs, or other dried figs (about 8 oz.)
14090 ¼ C. Crystallized Ginger (about 2 oz.)
14091 ½ t. Ground Cinnamon
14093 6 oz. Dark Chocolate (60-70 percent cocoa solids), chopped
14095 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.
14097 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.
14099 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.
14101 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.
14105 Chocolate Covered Cherries
14109 28 oz. maraschino cherries, with stems
14110 ½ C. butter, softened
14111 16-oz. powdered sugar (3 ¾ C.)
14114 12 oz. semi-sweet chocolate chips
14115 paraffin, grated (1” square)
14116 ½ bar German chocolate
14118 Drain cherries (save juice for Shirley Temples!) and dry well with paper towels.
14120 Cream butter. Add sugar, cream, and vanilla. Chill until firm enough to handle.
14122 Wrap small amount around each cherry. Roll lightly in powdered sugar. Chill until firm.
14124 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).
14126 Dip cherries in chocolate and place on waxed paper-lined cookie sheet. Chill until set.
14128 Bring to room temperature to serve.
14134 Yield: 15-20 pretzel sticks From: Better Homes and Gardens
14137 14 oz. vanilla caramels, about 48
14139 15-20 large pretzel twists (4x½”) or pretzel rods
14140 4 oz. bittersweet or semisweet chocolate, chopped
14142 1 garnish pecans, chopped, if desired
14144 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.
14146 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.
14148 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.
14150 Note: Eat same day as the caramel softens the pretzels.
14154 Candied Grapefruit or Orange Peel
14156 Cut into strips: Grapefruit or Orange Peel
14157 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.
14159 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:
14162 4 oz. Bittersweet chocolate
14164 1” square of Paraffin
14166 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.
14172 1 C. white corn syrup
14173 1 C. granulated sugar
14175 12 oz. peanut butter
14176 2 t. vanilla extract
14177 4 C. Special K Cereal
14179 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.
14181 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.
14185 Pistachio Cherry Chocolate Bark
14187 Yield: 2½ lb. From: Good Housekeeping
14189 1 lb. Semisweet Chocolate, coarsely chopped
14190 8 oz. White Chocolate, coarsely chopped
14191 12 oz. Pistachio Nuts, shells removed (1½ C.)
14192 8 oz. (1½ C.) Dried Tart Cherries
14194 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.
14200 Yield: 2½ lb. From: Food & Wine Dec. 2006
14202 1½ C. sliced almonds
14203 2 pkgs. Salted Saltines (not low-sodium)
14205 3 Sticks unsalted butter
14206 2 T. Light corn syrup
14207 ½ lb. Semisweet Chocolate Chops
14209 Preheat oven to 350F. Place almonds in a single layer on a baking sheet and toast about 6 min., until golden.
14211 Place crackers in a single layer on two Silpat-lined cookie sheets (12 x 17”) with at least 1” side.
14213 Heat butter, corn syrup, and sugar in saucepan on medium heat until butter is melted and mixture is well blended. Bring to a boil: boil 3 min. without stirring (or until it starts to brown around the edges). Using an instant read thermometer, continue cooking, stirring with a wooden spoon until 300F. Spread mixture over crackers.
14215 Immediately sprinkle with chocolate; let stand 5 min. Spread melted chocolate evenly over ingredients in pan. Add almonds.
14217 Freeze until firm, about 15 min. Invert and peel off Silpat. Break up. Store up to 2 weeks in airtight container.
14221 Deanna’s English Toffee
14226 2¼ C. sugar (in E.P. 1½ C.)
14227 ½ C. water (in E.P. ⅜ C.)
14228 1¾ C. unblanched almonds (or 1 C. Pecans)
14231 10 oz. Milk chocolate
14232 3 C. chopped pecans
14234 Use a 10x15” pan or rimmed cookie sheet. In saucepan add butter, sugar, water and salt. Bring to a full boil over medium heat. Add whole almonds. Stir constantly to 290F. Remove from heat; add soda and ⅓ of the pecans. Pour into pan. When hard spread ½ of the melted chocolate over top and sprinkle with ½ remaining nuts. When set, turn over and repeat.
14243 1 C. Dark corn syrup
14245 1 Can (14 oz.) Sweetened Condensed Milk
14246 1 t. Vanilla extract
14248 Line an 8” square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt. Saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 min. without stirring. Remove from heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238F (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1” squares. Wrap individually in waxed paper; twist ends.
14252 Annabelle Carr’s Caramel Apples
14257 ½ C. white corn syrup
14258 15 oz. (1 can) sweetened condensed milk
14260 1 t. vanilla extract
14263 Blend all but the vanilla. Cook slowly, stirring constantly, until mixture reaches a soft ball stage on a candy thermometer. Remove from heat. Add vanilla. and cool slightly.
14265 Wash and dry apples. Insert a stick into the stem end of each apple. Dip in caramel and place on buttered cookie sheet.
14272 2 C. light-brown sugar, firmly packed
14273 ½ C. light corn syrup
14275 ¼ t. cream of tarter
14278 6 Qts. popped gourmet Popping Corn (¾ C. unpopped)
14280 In 2½ qt. Saucepan, combine brown sugar, corn syrup, butter, cream of tarter and salt. Bring to boil, stirring, over medium-high heat. Stirring constantly, boil rapidly to hard-ball stage, 260F(240F in Estes Park) (about 5 min.). Remove from heat. Stir in baking soda quickly but thoroughly; pour at once over popcorn in large roasting pan. Stir gently until all kernels are coated. Bake at 200F for 1 hour, stirring 2-3 times during baking. Turn out at once onto waxed paper; spread apart and allow to cool completely. Break apart; store in tightly covered container.
14290 ½ C. White corn syrup
14294 In a saucepan boil together sugar, corn syrup and butter until syrup spins a long thread. Remove from heat and add vanilla. Mix quickly with 2-3 quarts popped corn. Thoroughly grease hands with butter and shape quickly into balls. Place on waxed paper to cool.
14296 Note: Do not compress balls when molding or they will be too hard to eat.
14298 To make 12 balls, triple recipe and use 5-6 quarts popped corn.
14302 Peanut Butter-Chocolate Bars
14304 Yield: From: Amy Van Hecke www.northpole.com
14308 2 C. Graham Cracker Crumbs
14309 2 C. Powdered Sugar
14310 12 oz. Semi-Sweet Chocolate Chips
14313 Melt butter; add peanut butter, graham crackers and sugar. Stir together and press into an ungreased 9x13” pan. Melt chocolate and add 1 T. peanut butter and spread over mixture. Refrigerate 20 min. and cut into bars.
14317 Homemade Marshmallows
14319 From: O Magazine Nov. 2004
14321 1 T. grapeseed or vegetable oil
14322 ~1 C. confectioner’s sugar, for dusting
14323 2 envelopes unflavored gelatin
14324 1½ C. granulated sugar
14325 ½ C. light corn syrup
14326 1 t. vanilla extract
14328 Brush a 9” square pan with oil. Generously dust with confectioners’ sugar, tapping out excess. In a large bowl of an electric mixer, pour ½ C. water. Sprinkle gelatin on top; let stand until gelatin softens, about 5 min.
14330 In a small saucepan over medium-low heat, combine granulated sugar, corn syrup, and 3.5T water. Bring to a boil, stirring to dissolve sugar. Continue boiling, without stirring, until syrup reaches 240F (soft-ball stage) on a candy thermometer. Immediately remove pan from heat.
14332 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.
14334 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.
14340 Yield: 3 Pounds From: Drue Decker
14344 1 large can Evaporated milk
14345 12 oz. Semi-sweet chocolate chips
14346 12 oz. German Sweet Chocolate
14347 12 oz. Kraft Marshmallow Crème
14350 2 C. Nuts (optional)
14352 Combine sugar, butter and milk in heavy 2½ qt. saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 6 min. over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate, marshmallow, vanilla, salt & nuts until melted. Add vanilla. Pour into 2 greased 13x9” pans. Cool at room temperature. Cut into squares.
14354 Note: Great when topped with a batch of peanut butter fudge.
14358 Peanut Butter Fudge
14360 Yield: 5 lb. From: Drue Decker
14363 1 large Can evaporated milk
14365 3¾ oz. Marshmallow Crème
14366 12 oz. peanut butter
14368 Butter pan…I use a 10x15” jelly roll pan.
14370 Cook milk, sugar and butter to soft ball stage. Add marshmallow crème and peanut butter. Beat mixture until thick and pour into prepared pan. Cut into small squares when cool. Store in refrigerator—lay a paper towel on top before closing container to absorb moisture.
14380 Mix together. Shape into desired forms—not too thick or they’ll crack. Bake 1 hour at 350F. Color with magic markers.
14382 Note: Try to bake as soon after making as possible.
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