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.
88 Yield: 8 ½ C. From: Coastal Living Dec/Jan. 2010
90 2 C. Cranberry Juice Cocktail, chilled
91 2 C. Pink Grapefruit Juice, chilled
92 1 C. Cranberry Vodka, chilled
93 750 mL (1 bottle) Sparkling White Wine, chilled
94 1 garnish pink grapefruit wheels or wedges
96 Combine first 3 ingredients in a pitcher or punch bowl. Gently stir in sparkling wine. Garnish, if desired.
99 ½ C. Cranberry Juice Cocktail, chilled
100 ½ C. Pink Grapefruit Juice, chilled
101 ¼ C. Cranberry Vodka, chilled
102 1 (187 mL) Bottle Sparkling White Wine, chilled
108 Yield: 4 Servings From: Good Housekeeping
111 1 C. chilled Pineapple Juice
114 ½ C. Cream of Coconut (found in bar supply area near soft drinks)
116 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.
120 Quick Grape Spritzers
122 Yield: 8 Servings From: Alex Guarnaschelli
124 1 bunch Red Seedless Grapes, stemmed and washed (about 1 lb.)
125 1 bunch Green Seedless Grapes, stemmed and washed (about 1 lb.)
126 1 qt. White Grape Juice, chilled
129 2 C. chilled Seltzer, club soda, or Naturally Sparkling Water
131 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!
137 Yield: 3¼ C. From: Coastal Living July-Aug. 2005
139 2 C. Lemon Flavored Sparkling Water or club soda, chilled
140 ½ C. Citrus-Flavored Vodka, chilled
141 ½ C. fresh lemon juice
145 several slices Lemon (garnish)
147 Combine all ingredients except ice. Serve over crushed ice
153 Yield: 3¼ C. From: The Pink Adobe Restaurant
157 1½ oz. Cranberry Juice
158 ½ oz. Fresh Lime Juice
162 Shake together all ingredients except lime slice. Serve in a 10 oz. highball glass. Squeeze lime slice on top. Salted rim is optional.
166 Pomegranate Margarita
168 Yield: 4 Servings From: FoodNetwork 2006
170 1 wedge Lime, plus more for garnish
175 ½ C. Pomegranate Juice
176 1 Lime, juiced (optional)
179 Pour salt onto a plate or shallow dish. With a lime wedge, rub along the rim of a glass and dip glass upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice, place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.
185 Yield: 6-8 Servings From: Michael Chiarello
187 1 small Papaya, seeded & chopped
188 1 Mango, pitted & chopped
189 2 C. peeled, cored & roughly chopped Pineapple
190 2 small, ripe Bananas, peeled & roughly chopped
198 Place all ingredients in a blender and blend until smooth. Pour & enjoy.
205 3 C. Pineapple-orange juice
212 Put everything in a crock pot and cook on low for several hours. Serve hot.
217 From: Peter Fontaine 10/30/2000 class
219 1 gal. fresh apple cider
220 1 # orange, sliced thinly
222 1 # 2” piece of fresh ginger, thinly sliced
224 5 # whole black peppercorns
226 Combine all ingredients in a crock-pot. Bring to a simmer and keep warm. Do not let it boil or reduce too far.
228 Note: Also good simmered with crystallized ginger.
229 Also great when 1-2 T. Calvados (apple brandy) is added to a mug of cider!
233 Alpine Hot Spiced Wine
235 Yield: 6-8 Servings From: O magazine Nov. 2002
237 750 mL full-bodied Red Wine
240 4 T. Cardamom Seeds (I omit)
241 2 T. black peppercorns
246 Combine everything in a crockpot and simmer 15 min. Pour into mugs and garnish with a cinnamon stick.
252 Yield: 10 Servings From: adapted from Eating Well Nov/Dec. 2009
256 1 2” Piece Fresh Ginger, peeled and sliced
257 3 Pears, chopped into bite-sized pieces, divided
259 1 Lemon, halved and sliced
260 6 Whole Allspice Berries, put in a spice ball
261 1 C. Fresh Cranberries
264 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.
266 Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often, for 15 min.
268 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.
274 Yield: 1½ qt. From: Ina Garten, 2004
276 1 C. freshly squeezed lemon juice (5-6 Lemons)
277 ½-¾ C. Superfine Sugar, to taste
281 6 Maraschino Cherries
283 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.
287 Fresh Fruit Spritzers
289 Yield: 4 Servings From: Bobby Flay 2003
295 1 C. Pink Grapefruit Juice
300 In a large pitcher combine all of the ingredients and mix with a wooden spoon. Fill tall glasses with ice and fill with Spritzers.
306 Yield: 10-20 servings
308 64 oz. cranberry juice cocktail
310 1 Large can pineapple juice
313 Mix together. Garnish each glass with a maraschino cherry.
319 Yield: 1½ Quarts From: Barefoot Contessa 2004
321 1 C. freshly squeezed lemon juice (5-6 lemons)
322 ½-¾ C. Superfine Sugar, to taste
326 6 Maraschino Cherries
328 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.
332 Windy Road Ginger-Lemonade
334 Yield: 6 Servings From: FoodNetwork2006
336 12 oz. (1 can) Frozen Lemonade Concentrate
338 24 oz. (2 Bottles) Jamaican-style Ginger Beer
340 several chunks candied ginger, for garnish
342 To a large pitcher, add lemonade concentrate and water, stir to combine. Top with ginger beer. Pour over ice and garnish with candied ginger.
350 1 medium Banana, quartered
352 ½ C. Vanilla or Plain Nonfat or Lowfat Yogurt
353 ½ C. fresh or frozen Strawberries or Raspberries
355 Combine everything in a blender and process until smooth. Serve immediately
357 Note: Also great with 2 scoops protein powder!
361 Citrus Cream Smoothie
363 Yield: 6 (8-oz.) Servings From: adapted from Giada De Laurentiis
367 3 C. Plain Greek Yogurt
369 2 Medium Bananas, cut into 1” pieces
370 1 T. grated orange zest
374 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.
376 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.
380 Inta Juice Strawberry Splash
384 10 oz. (1¼ C.) orange juice
385 ¼ C. Nonfat Frozen Vanilla Yogurt (I use nonfat vanilla yogurt)
386 ¼ C. (4 oz.) Unsweetened Whole Frozen Strawberries
387 ½ Fresh Ripe Banana (I use frozen slices)
388 ⅓ C. (2 oz.) Crushed Ice (I omit)
390 Blend ice and orange juice. Add fruit, then yogurt.
394 Triple Berry Banana Yogurt Smoothie
396 Yield: 2 Servings From: Dave Leiberman
398 8 oz. frozen Mixed Berries
399 2 small Bananas, peeled, cut into 2” pieces, and frozen
404 Add all ingredients to blender and puree until smooth. Pour into glasses and serve immediately.
410 Yield: 1-2 Servings From: Barefoot Contessa Parties! Copyright 2001
412 ½ ripe Mango, peeled and seeded (or frozen)
413 ½ ripe Papaya, peeled and seeded
415 ¼ C. freshly squeezed orange juice
421 In a blender, combine everything and blend until smooth.
425 Cheesecake Factory Avocado Eggrolls
427 Yield: 1-2 people as an appetizer From: Top Secret Restaurant Recipes
431 2 T. chopped Sun-dried Tomatoes (in oil)
432 1 T. minced Red Onion
433 ½ t. chopped fresh Cilantro
437 vegetable oil for frying
441 ⅔ C. chopped fresh Cilantro
442 2 cloves Garlic, quartered
443 2 # Green Onions, chopped
448 1 t. Balsamic Vinegar
454 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.
456 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.
458 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.
461 Bacon Wrapped Bread Sticks
463 Yield: 2 Dozen From: Paula Deen
465 1 C. grated Parmesan cheese
467 24 # 4.5” long sesame breadsticks (1 pkg.)
469 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.
473 Red Curry Chicken Wontons with Plum Sauce
475 Yield: 4 Dozen From: Dan Smith & Steve McDonagh
481 1 small bunch Cilantro leaves, chopped
482 4 dozen Square Wonton Wrappers
485 several Chopped Chives, for garnish
486 1 bowl Golden Plum Sauce
488 Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
490 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.
492 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.
496 Ginger-Shrimp Pot Stickers
498 Yield: 12 Servings (2 pot stickers each)
501 ¾ C. green cabbage, shredded
502 ⅓ C. green onions, chopped
503 ¼ C. carrots, shredded
504 2 T. cilantro, chopped
505 1 T. low-sodium soy sauce
506 2 t. ginger, minced and peeled
509 ½ lb. small shrimp, cooked and peeled
513 1 T. canola oil, divided
519 2 T. low-sodium soy sauce
520 1½ T. seasoned rice vinegar
521 1½ T. chili paste with garlic (sambal oelek)
525 1 garnish flat-leaf parsley
527 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.
529 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.
532 Combine all ingredients in a small bowl, stirring with a whisk.
535 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.
539 Gorgonzola, Fig & Pecan Cheese Terrine
541 Yield: 20 Servings From: Dan Smith & Steve McDonagh
543 ½ C. Dried Mission Figs, quartered, plus ½ C. for garnish
545 1 Sprig Fresh Thyme, plus 1 bunch for garnish
546 1 lb. cream cheese, at room temperature
547 1½ sticks Butter, at room temperature
548 8 oz. Crumbled Gorgonzola
551 ½ C. Toasted Pecan Pieces, plus ½ C. for garnish
552 2 T. Flat Leaf Parsley, chopped
553 Mesclun & Frisee Greens, for garnishing
555 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.
557 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.
559 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.
561 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.
567 Yield: 25-30 pieces From: Dan Smith & Steve McDonagh
570 4 large Spanish Onions, sliced
573 1 T. Ground Sage plus fresh sage leaves, for garnish
574 8 # Sage Leaves, thinly sliced
577 2 # Puff Pastry Sheets
579 Preheat oven to 350F.
581 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.
583 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.
589 ½ lb. Sharp Cheddar, shredded
590 ½ small Red Onion, chopped finely
591 4 oz. chopped Pimentos & Juice
592 4 Green Onions, chopped
598 Mix all together. Add enough mayo to be spreadable. Store in the refrigerator.
602 Peppered Cheese Spread
604 Yield: 8-10 appetizer Servings From: Southern Living, June 2001
606 14½ oz. (1 can) Whole Tomatoes, well drained and chopped
607 8 oz. Soft cream cheese
608 2 C. shredded Sharp Cheddar Cheese
609 ½ C. Butter, softened
610 1 small Onion, finely chopped
611 2 cloves Garlic, pressed
613 ⅛¼ t. freshly ground black pepper
614 Coarsely cracked Black, Green & Pink Peppercorns
616 Stir together first 8 ingredients; shape into a log. Roll in coarsely cracked peppercorns. Cover and chill 8 hours. Serve with crackers.
620 Onion Dip from Scratch
622 From: adapted from FoodNetwork 2008
627 1½ C. Greek Yogurt (original used sour cream)
630 ¼ t. ground black pepper (original used white pepper)
633 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.
637 Baked Goat Cheese with Caramelized Onion, Garlic & Mission Figs
639 Yield: 10 Servings From: FoodNetwork 2003
642 7 dried Mission Figs (½C.), sliced
645 1 large Spanish Onion, thinly sliced
646 5 cloves Garlic, crushed
649 1 dash black pepper, freshly ground
650 1 # Baguette, sliced, for dipping
652 Preheat oven to 350F.
654 Crumble the goat cheese into an oven safe dish and set aside.
656 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.
658 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.
660 Remove and serve immediately with sliced baguettes.
664 Fruit and Walnut Conserve
667 1 large Granny Smith Apple, peeled, cored and cut in ½” chunks
668 1 large Bartlett, Anjou or Bosc Pear, peeled, cored and cut in ½” chunks
669 1 small thin-skinned Orange, seeded and finely chopped
670 1½ C. + 2 T. firmly packed Dark brown sugar
677 Preheat oven to 350F. Toast walnuts about 10 min. Coarsely chop.
679 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.
681 Note: Serve with ¾ lb. Stilton cheese and thinly sliced multi grain bread.
685 Pecorino Romano with Apples & Fig Jam
687 Yield: 4-6 servings From: adapted from Giada De Laurentis FoodNetwork 2006
689 9 dried Figs, halved (original said 6)
690 ½ C. Simple Syrup, recipe follows
692 ¼ C. chopped toasted Pecans (original recipe said hazelnuts)
694 olive oil for drizzling
695 ½ C. grated Pecorino Romano
696 1 large Apple (Granny Smith or Braeburn), thinly sliced into 24 slices
697 ¼ lb. chunk Pecorino Romano, for shaving 24 pieces
699 Preheat oven to 375F.
701 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.
703 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.
705 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.
710 Yield: ½ C. From: adapted from Giada De Laurentis FoodNetwork 2006
715 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.
719 Rissoles Filled with Shaved Beef and Horseradish Cream
721 Yield: 4 Dozen From: Williams-Sonoma American Christmas
724 1½ lb. Top Round of Beef, London Broil cut
725 1 dash Coarse salt and freshly ground pepper
728 ¼ C. grated Horseradish Root or 2 T. prepared horseradish
730 ½ C. finely chopped fresh Flat-Leaf Parsley
733 1 lb. Filo Dough, about 20 sheets, thawed in the refrigerator 24-36 hours
734 1 C. olive oil, for brushing
735 ~1 C. Plain Dried Bread Crumbs
737 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.
739 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.
741 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.
744 Pastry Cheese Triangles
749 2 C. Extra Sharp Cheese, shredded
750 8 oz. cream cheese, softened
753 ¼ lb. unsalted butter
755 Defrost Filo. Preheat oven to 400F.
757 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.
763 Yield: 3 dozen from: Drue Decker
765 1 lb. Medium mushrooms (3 dozen)
767 ¼ C. finely chopped green pepper
768 ¼ C. finely chopped onion
769 1½ C. soft bread crumbs
776 Preheat oven to 350F. Wipe off and trim mushrooms. Remove stems; finely chop enough stems to measure ⅓ C.
778 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.
780 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.
784 Polenta-Mushroom Canape
786 Yield: 4 dozen from: adapted from Paula Deen
789 1⅓ C. Quick-cooking Grits
790 ½C grated Parmesan, plus 1 C.
793 8 oz. fresh Mushrooms, chopped and sautéed in butter
794 5.6 oz. French-Fried Onion Rings
796 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.
798 Preheat oven to 400F.
800 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.).
802 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.
806 Cheesy Shrimp Topping:
809 ½ C. Grated Italian Cheese Blend
810 1 t. chopped Parsley Leaves
811 ½ lb. Cooked, Peeled, & Deveined Shrimp, chopped
812 ½ C. Grated Cheddar Cheese
814 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.
817 Mushrooms, Goat Cheese, Tomatoes & Basil
819 Yield: 8 Servings from: www.outdoorcooker.com
821 1 lb. Medium mushrooms (cremini or button)
823 1 C. Goat Cheese, sliced into ¼” disks
824 1 C. fresh Tomatoes, seeded and chopped
825 ½ C. fresh Basil leaves, chopped
826 1 dash Salt & Pepper to taste
827 1 drizzle Balsamic Vinegar reduction or excellent quality Balsamic Vinegar
829 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.
831 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.
833 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.
837 Holiday Brie En Croute
839 Yield: 12 Servings from: Pepperidge Farms
841 ½ Pkg. (17.3 oz.) Frozen Puff Pastry Sheets (1 sheet)
844 ½ C. Apricot Preserves or seedless Raspberry Jam
845 ⅓ C. Dried Cranberries, softened in ½C boiling water 1 min., then drain
846 ¼ C. Toasted Sliced Almonds
847 1 lb. Brie Cheese (1 Round)
848 many # Water Crackers or Baguette slices
850 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.
856 Yield: 12 Servings from: Giada De Laurentis
858 36 slices Baguette Bread, ½” thick
860 8 oz. soft fresh Goat Cheese
862 2 t. finely chopped fresh Italian Parsley Leaves
863 2 t. finely chopped fresh Thyme Leaves
864 2 t. finely grated Lemon Peel
865 Salt & coarsely ground Pepper
866 2 T. thinly sliced Chives
868 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.
870 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.
872 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.
878 Yield: 7 Servings From: Michael Chiarello
880 ¼ C. extra-virgin olive oil
881 1 # Onion, finely minced
882 3 Cloves Garlic, finely minced
886 1 dash Freshly Ground black pepper
887 4 C. Chicken or Vegetable Broth, heated
888 2 C. Chopped Fresh Spinach (or 10 oz. Frozen, thawed & squeezed)
890 1½ C. grated Parmigianno-Reggiano
891 1 C. small Mozzarella Cubes
892 2 C. all-purpose flour
893 2 # eggs, lightly beaten
894 2 C. Seasoned Bread Crumbs
895 several T. vegetable oil, for frying
897 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.
899 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.
901 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.
903 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.
906 Spinach and Feta Filo Tart
908 Yield: 6 as a light entree or 10 as an appetizer
911 1 C. unsalted butter. Clarified
913 1½ # baby spinach, very dry
915 1 bunch green onions, finely chopped, including a small amount of green
916 ⅓ C. chopped fresh Italian flat leafed parsley
917 2 T. fresh dill, chopped
919 freshly ground pepper
920 ½ # feta cheese, crumbled
923 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.
925 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).
927 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.
929 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.
931 Bake in oven for 10 min. LOWER heat to 350F and continue to bake another 15-20 min. or until crisp and golden brown.
935 Tomato Mozzarella Tart
937 Yield: 8 serves From: Inn at Cedar Falls Hocking Hills, OH
940 ½ of 1 sheet frozen puff pastry, thawed
941 8 oz. mozzarella cheese, grated
943 ½ C. freshly grated Parmesan cheese (about 1½ oz.)
945 1 T. chopped fresh thyme or 1 t. dried, crumbled
947 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.)
949 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.
953 Bruschetta with Sweet Peppers and Gorgonzola
955 Yield: 18 slices From: Barefoot Contessa, 2006
958 1 # Red Bell Pepper, seeded and sliced into thin strips
959 1 # Yellow Bell Pepper, seeded and sliced into thin strips
961 1 T. Capsers, drained
962 2 T. Julienned fresh Basil Leaves
966 3 oz. Creamy Gorgonzola or other blue cheese, at room temperature
968 Preheat oven to 375F.
970 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.
972 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.
974 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.
985 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!
991 Yield: 4 Servings (2 rolls each)
995 2 t. grated Lime Zest
996 ⅔ C. finely chopped red pepper
997 ½ C. cream cheese, softened
998 ⅓ C. thinly sliced Green Onions
999 ⅓ C. chopped Cilantro
1000 1 t. Chile Sauce, such as sriracha
1001 8 # 8.5” Rice paper Wrappers
1002 2 C. Alfalfa Sprouts
1003 1½ C. thinly sliced Fresh Mango
1005 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.
1007 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.
1011 Vietnamese Noodle Rolls
1013 Yield: 5 Servings (2 rolls each) From: Sunset Aug. 2009
1015 3½ oz. Thin Dried Rice Noodles (rice vermicelli)
1016 ¼ # English Cucumber, unpeeled
1017 ½ large Carrot, peeled
1018 10 # (8.5” diameter) Rice-paper wrappers
1019 5 leaves Red Lettuce, torn in half crosswise
1020 ½ # Granny Smith Apple, peeled, cored and very thinly sliced lengthwise
1021 30 leaves Mint (about ¼ C.)
1022 40 leaves Cilantro (about ¾ C.)
1023 About ½ C. Canned French-Fried Onions
1024 1 batch Sweet and Spicy Sesame Sauce (recipe follows)
1026 Put noodles in a large bowl and cover with just-boiling water. Let noodles sit until tender, 5 to 8 min.
1028 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).
1030 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.
1032 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.
1034 Note: Rolls keep for several days if a damp paper towel is placed over them then covered with plastic wrap.
1037 6 T. Hoisin Sauce 2 T. Toasted Sesame Seeds
1038 1 t. Red Chile Flakes 2 T. Asian (toasted) Sesame Oil
1039 2 T. Soy Sauce 1 C. Hot Water
1040 Whisk all together. Can make up to 1 week ahead and chill.
1043 Fresh Shrimp Spring Rolls
1045 Yield: 8 Servings (2 rolls each) From: Fine Cooking April/May 2001
1048 8 oz. Wild Mushrooms (Chanterelle, Shitake), cut into thin strips
1049 Salt & freshly ground Pepper, to taste 2 oz. Vermicelli Noodles
1050 1 Large Carrot, shredded 1 t. Sugar
1051 ¼ lb. Shrimp, deveined, boiled, peeled & chopped
1052 ¼ lb. fresh Bean Sprouts (1 heaping cup)
1053 25 Rice Paper Rounds, 8½” in diameter (some will tear so you need extra)
1054 8 Large Leaves Boston Lettuce, ribs removed & discarded, leaves halved Lengthwise
1055 ¾ C. fresh Mint and Cilantro Leaves
1056 16 Chives, trimmed and cut into 3” pieces
1058 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.
1060 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.
1062 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.
1064 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.
1066 To serve, slice the rolls in half at a sharp angle and serve with a sauce.
1067 ORANGE-THAI CHILI DIPPING SAUCE Emeril Lagasse
1068 ¾ C. Thai Sweet Chili Sauce 1 T. Siriachi Sauce
1069 ⅓ C. orange juice 1 t. Sugar
1070 ½ t. Minced Fresh Ginger 2 T. Rice Wine Vinegar
1072 Whisk together by hand or in a food processor.
1075 Black Bean Quesadilla
1077 Yield: 4 Servings From: Food Network 2003
1079 4 C. shredded White Cheddar
1080 4 # 10” Flour Tortillas
1081 1 batch Black Bean Filling, see below
1083 1 coating vegetable oil for grilling
1085 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.
1090 Yield: 4 Servings From: Food Network 2003
1092 4 C. cooked Black Turtle Beans, drained
1093 2 C. Brown Rice, cooked
1094 1 C. Corn Kernels, cooked
1095 ½ C. Sun-dried Tomatoes, rehydrated in water
1097 2 T. Granulated Garlic
1098 1 t. Hot Pepper Sauce
1101 In a large bowl, mix all ingredients.
1105 Mixed Nuts with Rosemary
1107 Yield: 10 Servings From: Georgia Downard, FoodNetwork
1109 3 T. unsalted butter
1110 1 T. dried crumbled Rosemary
1112 ½ t. Cayenne, or to taste
1113 3 C. Mixed Nuts (Pecans and Cashews)
1115 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.
1121 Yield: 2¼ C. From: Dan Smith & Steve McDonough
1132 2 t. Smoky Paprika (substitute 1 t. chipotle in adobo sauce if you can’t find smoky paprika)
1134 1 large Bell pepper, hollowed out for presentation.
1136 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.
1138 Serve with assorted veggies
1147 1 C. cheddar cheese, grated
1152 1 C. Farmhouse Chutney* (apple, peach, pear, cranberry mixture)
1153 ½ bunch green onions finely chopped including tops
1155 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.
1157 *from the Gifted Gourmet
1163 Yield: 8 servings From: Delicious Living Magazine, 2003, 1st place
1165 15 oz. canned White Beans, drained and rinsed (cannelini or chick peas)
1166 1 T. minced Garlic, or to taste
1167 ¼ C. extra-virgin olive oil
1172 1 T. Red Wine Vinegar
1173 1 t. Dijon-Style Mustard
1174 ½ large Red Onion, finely chopped
1175 ½ large Zucchini, shredded or julienned
1176 2 oz. Feta Cheese, crumbled
1178 2 oz. sliced Black Olives
1180 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).
1182 On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchini, feta, tomato, and olives. Chill. Serve with chips.
1192 3 3” cinnamon sticks
1195 3 lb. Bartlett pears, peeled and halved
1197 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.
1199 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.
1205 Yield: 16 servings From: Nigella Lawson FoodNetwork 2008
1207 56 oz. (4 cans) Peach Halves in syrup
1208 2 T. Rice Vinegar or White Wine Vinegar
1209 4 short sticks Cinnamon
1210 3” piece Ginger, peeled and sliced thinly into rounds
1211 1 t. crushed Dried Chili Flakes
1212 1 t. kosher salt or ½ t. Table Salt
1213 ½ t. Whole black peppercorns
1216 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.
1218 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.
1222 Jalapeño Pepper Jelly
1224 Yield: 10 half-pint jars
1226 16-20 oz. (1 can) apricot halves
1227 16-20 oz. (1 can) apricot nectar
1229 ¼ C. fresh lemon juice
1231 1 box Sure-jell (regular)
1233 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.
1235 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.
1237 Pour into sterilized jars, wipe rims, and seal. Hot water bath for 5 minutes after water comes to a boil with jars in water.
1239 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!!!
1241 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)!
1244 From: Dave Hamilton’s Family’s cookbook
1250 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).
1252 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.).
1254 Pour into hot, sterilized jars and seal (I use ½ pint Kerr jars with ball mason lids).
1260 From: The Joy of Cooking
1262 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:
1267 8 Cloves without heads
1269 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.
1275 Yield: 4-6 servings From: Tammy Torres FoodNetwork 2003
1277 4 C. all-purpose flour
1283 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.
1285 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.
1287 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.
1289 Use to make fry bread tacos or top with chili, honey or powdered sugar.
1293 Rosemary Whole Wheat Bread
1295 Yield: 1½ pound loaf
1297 1 C. plus 2 T. water
1303 2⅔ C. whole wheat bread flour
1304 ¾ C. white bread flour
1305 2½ t. active dry yeast
1307 Add all ingredients in the order suggested by your bread machine manual and process on the basic level according to the manufacturer’s directions.
1313 Yield: 9x13”pan (12 large or 24 small slices)
1323 6 T. extra-virgin olive oil
1324 1-2 t. kosher or sea salt
1325 also—fresh rosemary leaves or caramelized onions are GREAT!
1327 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.
1329 Select manual/dough.
1331 At the end of the program, punch down dough. Let dough rest 5 min. Lightly oil a 9x13” baking pan.
1333 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.
1335 Preheat oven to 425F.
1337 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.
1339 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.
1341 Remove immediately from the pan and let cool on a wire rack. Serve warm.
1350 ½ C. Quick-cooking or Old-fashioned Oats
1351 3 T. Packed brown sugar
1352 2 T. Dry Milk (optional)
1354 ¾ t. Ground Cinnamon
1356 ¼ t. Ground Allspice
1357 1½ t. Bread Machine Yeast
1363 ⅔ C. Quick-cooking or Old-fashioned Oats
1364 ¼ C. Packed brown sugar
1365 2 T. Dry Milk (optional)
1367 1 t. Ground Cinnamon
1369 ¼ t. Ground Allspice
1370 2 t. Bread Machine Yeast
1372 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.
1374 *If not using delay cycle, use the Basic/White cycle and softened butter.
1376 Note: Makes great French Toast.
1380 Potato Rosemary Bread
1386 ⅔ C. mashed potato mix, dry
1387 1½ T. dried rosemary leaves, crumbled
1390 2 t. bread machine yeast
1396 ½ C. mashed potato mix, dry
1397 1½ T. dried rosemary leaves, crumbled
1400 1½ t. bread machine yeast
1402 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.
1404 *If not using delay cycle, use the Basic/White cycle and softened butter.
1408 Salt-Crusted Currant Rye Bread
1410 Yield: 3 Loaves From: The Inn at Little Washington Cookbook
1418 2 C. Warm Water (95F)
1419 1 C. Coarsely chopped Pecans
1420 1 C. Dried Black Currants
1421 Nonstick cooking spray
1424 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.
1426 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.
1428 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.
1430 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.
1432 Bake for 30 min., turning the pan every 10 min. or so to ensure even browning. Cool on a wire rack.
1436 Grandmother Grace’s Corn Sticks
1448 Mix all ingredients together. Pre-heat both oven and corn stick pans at 425. Just before filling molds, melt a little butter in each corn stick spot. Pour batter into molds. Bake for 10-12 minutes, or until browned.
1450 Serve immediately with butter and honey.
1452 Note: Dad loved this recipe.
1456 Jalapeño Cheddar Corn Bread
1458 Yield: 12 Large Pieces From: Barefoot Contessa2006
1460 3 C. all-purpose flour
1461 1 C. Yellow Corn Meal (or Blue)
1466 4 Large Eggs, lightly beaten
1467 ½ lb. unsalted butter, melted, plus extra to grease the pan
1468 8 oz. Aged extra-sharp Cheddar, grated, divided
1469 ⅓ C. Chopped Green Onion, plus extra for garnish
1470 3 T. Seeded & Minced Fresh Jalapeño Peppers
1472 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.
1474 Meanwhile, preheat the oven to 350F. Grease a 9x13” baking pan.
1476 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.
1480 Sour Cream Corn Bread
1484 ¾ C. Yellow Corn Meal
1485 1 C. all-purpose flour, unsifted
1495 Preheat oven to 425F. Grease an 8x8” baking dish or iron skillet.
1497 Sift dry ingredients. Add remaining ingredients; mix only until blended. Pour into prepared pan and bake in oven for 20 min.
1501 Nana’s Skillet Corn Bread
1503 Yield: 9” round Cornbread From: Food & Wine, April 2001
1505 1¼ C. Coarse Stone-Ground Yellow Cornmeal
1506 ¾ C. all-purpose flour
1508 2 t. baking powder (1 in Estes Park, CO)
1511 2 Large Eggs, lightly beaten
1513 ⅔ C. Buttermilk (works fine to use 2.5T. buttermilk powder+ ⅔ C. water)
1514 1 T. unsalted butter, melted
1515 2 T. rendered Bacon Fat
1517 Preheat oven to 425F. Heat a 9” cast-iron skillet in the oven for 5 min.
1519 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.
1521 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.
1523 Note: The corn bread can be baked earlier in the day and reheated in a 350F oven.
1529 Yield: 8-10 Biscuits From: Islanders Cookbook
1535 Preheat oven to 350F. Grease muffin tin.
1537 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.
1539 Put a heaping T. batter into each muffin cup. Let rise 20 min. then bake for 15 min.
1547 ½ C. dried sour cherries
1548 2 C. all-purpose flour
1551 ½ t. ground cardamom
1554 1 T. unsalted butter, melted
1556 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.
1558 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.
1562 Apricot Sour Cream Scones
1568 ¼ C. Packed brown sugar
1569 2 t. baking powder 1 t.
1570 ½ t. baking soda ¼ t.
1572 5 T. unsalted butter, chilled & cut into ½” pieces
1575 ½ C. Dried Apricots, chopped
1576 1 Large Egg, beaten to blend
1577 additional brown sugar
1579 Preheat oven to 400F.
1581 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.
1583 Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 min. Serve warm or at room temperature.
1587 Cream Scones with Currants
1589 Yield: 8 scones From: Television Food Network, copyright 2001
1591 1¾ C. Unbleached all-purpose flour
1595 6 T. unsalted butter, cut into ½” cubes and refrigerated
1596 2 t. finely grated orange zest
1599 4-5 T. heavy cream or Half-and-Half
1601 Preheat oven to 425F. Line a baking sheet with parchment paper.
1603 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.
1605 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.
1607 Note: For a richer, darker crust: Brush the tops of the scones with heavy cream and sprinkle with sugar before baking.
1611 Orange Glazed Blueberry Scones
1613 Yield: 6-12 scones From: Television Food Network, copyright 2001
1615 2 C. Unbleached Flour, plus more for rolling berries
1619 ¼ C. unsalted butter, chilled and cut in chunks
1620 ¾ C. Buttermilk or Cream
1622 1 pt. fresh Blueberries
1624 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.
1626 In another bowl, mix buttermilk and egg together, and then add flour mixture. Mix just to incorporate, do not overwork the dough.
1628 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.
1631 2 T. unsalted butter
1632 2 C. Powdered Sugar, sifted
1633 1-2 Oranges, juiced and zested
1635 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.
1639 Mom’s Date Nut Brown Bread
1653 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.
1655 Pre-heat oven to 275. Bake 1½ hours, or until loaf is brown on top and pulls away from the sides of the pan.
1663 ⅔ C. Crisco shortening 10 T.
1664 2 ⅔ C. sugar 2 C. + 1½T
1667 ⅔ C. water ⅔ C. + 3 T.
1669 2 t. baking soda 1½ t.
1671 ½ t. baking powder ¼ t.
1672 1 t. ground cinnamon
1677 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.
1679 Pre-heat oven to 350. Bake for 70 minutes or until crust springs back when touched gently.
1684 Yield: 1 loaf From: Forum Cookbook
1686 3 large bananas, mashed
1694 pecans, chopped (optional)
1696 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.
1698 Pre-heat oven to 350. Bake for 1 hour or until crust springs back when touched gently.
1704 Yield: 2 8.5x4.5” loaves From: adapted from Penzey’s Spices
1706 3 C. all-purpose flour
1708 1 t. baking soda (Estes Park (7500’): ½ t.)
1710 1¼ C. vegetable oil (Estes Park: 1 C.)
1711 3 Large Eggs (Estes Park: 4)
1712 1 t. vanilla extract
1713 2 C. Sugar (Estes Park: 1½ C.)
1714 20 oz. (2 pkgs.) Frozen Strawberries in Syrup, thawed and drained well (Estes Park: 16 oz.)
1715 1 C. chopped Pecans (I omit)
1716 4 T. Water (Estes Park only)
1718 Preheat oven to 325F. (350F if using light metal pans). Grease and flour two 5 C. loaf pans (we prefer glass) and set aside.
1720 Sift together the flour, cinnamon, baking soda and salt and set aside.
1722 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.
1728 Yield: 1 9x5 loaf From: Ocean Spray
1730 In Estes Park, CO (7500 ft.)
1731 1 C. Fresh or frozen Cranberries, coarsely chopped
1733 1 T. grated Orange Peel
1734 2 C. all-purpose flour
1736 1½ t. baking powder ¾t.
1738 ½ t. baking soda ¼t.
1740 ¾ C. orange juice ¾ C. + 2T.
1741 1 Large Egg, well beaten 2 Large Eggs
1743 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.
1747 Christmas Fruit & Nut Bread
1749 Yield: 1 9x5 loaf From: Mountain High Yoghurt
1752 2 C. all-purpose flour
1761 ½ C. Dried Sweetened Cranberries
1762 1 C. Dried, Sweetened Papaya, diced
1763 ¼ C. Pecans, chopped
1764 ¼ C. Almonds, chopped
1766 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.
1768 In a medium bowl, combine flour, baking powder, soda and salt. Stir to combine and set aside.
1770 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.
1776 Yield: 2 9x5” loaves from: Rose Marie Dresser
1780 2 C. granulated sugar
1781 2 C. peeled, grated Zucchini
1782 1 T. vanilla extract
1783 3 C. all-purpose flour
1784 1 T. ground Cinnamon
1790 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.
1796 2 pkg. Active Dry Yeast
1797 ½ C. Warm Water (105-115F)
1798 ½ C. lukewarm Milk (scalded then cooled)
1802 ½ C. Butter, softened
1803 4.5-5 C. all-purpose flour
1805 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.
1809 ¾ C. granulated sugar
1810 1 t. ground Cinnamon
1811 ½ C. finely chopped Nuts (pecans or almonds)
1813 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.
1815 Note: Must have tube pan with removable bottom. Can use frozen dinner roll dough.
1819 Gram Carlson’s Icebox Rolls
1821 Yield: 2 8” cake pans or 24-32 dinner rolls
1823 1½ pkgs. activedry yeast*
1828 ½ C. butter, plus enough to spead over rolls before baking
1829 5 C. all-purpose flour
1833 2 cake-pans whole pecans
1836 ½ C. light brown sugar
1837 2 T. light Karo syrup
1839 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.
1842 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.
1845 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.
1847 For BOTH dinner and pecan rolls:
1848 Pre-heat oven to 350. Bake 12-15 minutes or until browned on top.
1850 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.
1852 We had these at Gram’s during our Thanksgiving holidays... one of our favorites!
1854 *If using Rapid Rise or Instant-no need to dissolve first.
1857 Joanne Chang’s Sticky Buns
1859 Yield: 9 Servings From: adapted from FoodNetwork 2006
1862 2½ C. Bread Flour 2½ C. all-purpose flour
1863 4 t. Rapid Rise Yeast ⅓ C. + 2 T. Sugar
1864 1 T. Salt ½ C. Ice Water
1865 5 Eggs 11 oz. Butter, softened
1867 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.
1870 ½ lb. Butter 15 oz. brown sugar
1871 5 oz. Honey ½ C. Cream
1874 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.
1877 2 C. brown sugar 1 t. Ground Cinnamon
1878 1 C. Pecans, toasted and chopped
1880 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.
1882 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.
1888 Yield: 4 servings From: The Manse B&B Cape May, NJ
1889 Anita & Kersten Dierk 3/20/1997
1891 1 stick salted Butter
1895 2 T. fresh Yeast (I use 2 pkg. Dry)
1896 4+ C. unbleached Flour
1900 1 stick Butter, softened
1902 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.
1904 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.)
1906 Preheat oven to 350F. Grease 2 pans.
1908 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.
1912 Cinnamon Crumb Cupcakes
1914 Yield: 24 Cupcakes From: Penzeys catelog
1916 1 C. Butter (2 sticks), room temperature
1918 1 t. vanilla extract
1920 2 C. all-purpose flour
1921 2 t. baking powder (1 t. in E.P.)
1924 1 C. all-purpose flour
1925 ½ C. brown sugar, firmly packed
1926 1 t. Cinnamon (they use China)
1927 ½ C. (1 stick) cold butter, cut in T. sized pieces
1929 Preheat oven to 325F. You will need 2 muffin tin pans that hold 12 muffins each. Lightly spray with cooking spray.
1931 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.
1933 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.
1935 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.
1939 Aunt Mannie’s 6 Week Muffins
1941 Yield: 4-5 Dozen muffins
1943 1-15 oz. box Raisin Bran
1952 More raisins or nuts may be added
1954 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.
1956 Preheat oven to 425F. Bake in greased muffin tins 12-15 min.
1958 Note: Batter can be stored in the refrigerator for up to 6 weeks.
1968 1 C. flour, then sifted
1971 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.
1973 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.
1975 Serve with butter and homemade jam. Heaven for breakfast!
1977 Note: Don’t overbeat! Don’t open oven door to peek!
1981 Honey Almond Granola
1983 Yield: 18-20 C. From: Fine Cooking magazine Winter 2006
1985 8 C. Old-Fashioned Rolled Oats (not quick-cooking)
1987 4 C. Whole Almonds, coarsely chopped
1990 2 T. vanilla extract
1992 2 C. Nonfat Dry Milk Powder
1994 2 C. Raisins (optional)
1996 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.
1998 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.
2000 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.
2002 Note: Store in an airtight jar and use within 3 weeks.
2006 Chocolate Macadamia Nut Biscotti
2008 Yield: 3 dozen slices From: adapted from Pillsbury Holiday Baking
2011 ½ C. Butter, softened
2012 3 # eggs, at room temperature
2013 2 t. vanilla extract
2014 2⅔ C. all-purpose flour
2015 ¼ C. Unsweetened Dutch Process Baking Chocolate
2017 ¾ C. Dry-Roasted macadamia nuts
2018 2 oz. Vanilla-flavored Candy Coating or White Chocolate
2020 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.
2022 Divide dough in half; shape each into 10” log. Place logs 5” apart on cookie sheet; flatten each until 3” wide.
2024 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.
2026 Return to oven and bake for 10 minutes. Cool completely, about 10 min.
2028 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.
2032 White Chocolate-Cranberry Biscotti
2034 Yield: 2½ Dozen From: Best of Country Cookies
2036 ½ C. Butter (no substitutes), softened
2039 1 t. vanilla extract
2040 3 C. all-purpose flour
2042 ¾ C. Dried Cranberries
2043 ¾ C. White Chocolate Chips
2045 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.
2051 Yield: 4 Servings From: Sheila Lukins “All Around the World Cookbook”
2055 1 C. Irish Oatmeal, such as McCann’s
2056 1 garnish dark brown sugar, for serving
2057 1 garnish heavy cream or milk, for serving
2059 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.
2065 Yield: 4 Servings From: Alton Brown 2003
2068 1 C. Dried Cranberries
2073 In a small slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8-9 hours.
2075 Stir and remove to serving bowls.
2081 Yield: 30 3” pancakes.
2090 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.
2092 Pre-heat skillet or griddle. Spray with Pam (non-stick spray). Pour small amounts of batter onto pan. Bake until smooth.
2094 Spread with butter and sprinkle with granulated sugar. Roll up and eat.
2100 Yield: 36 Pancakes total
2103 6½ C. all-purpose flour 1½ t. baking soda
2104 3 t. baking powder 1 T. kosher salt
2105 2 T. Sugar Dry Buttermilk Powder (enough to make 6 C.)
2107 Combine all the ingredients in a large bowl and whisk until thoroughly combined. Use the mix within 3 months, or freeze.
2110 2 T. Butter, melted 1 Large Egg, separated
2111 ⅞ C. Pancake Mix 1 C. Water
2115 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.
2117 Put pancake mix in a medium bowl. Add liquid ingredients and whisk just until combined.
2119 Heat a skillet or griddle to 350F. Skillet is hot enough if a sprinkle of water dances across the surface.
2121 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.
2123 Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm oven for 20-30 min.
2129 Yield: 16 Pancakes From: Giada De Laurentiis 2010
2131 ½ C. (4 ounces) Mascarpone Cheese, at room temperature
2134 2 t. Pure Almond Extract
2135 1 t. Pure vanilla extract
2136 2 C. Buttermilk Pancake Mix (recommend: Krusteaz)
2137 4 oz. Almond Paste, cut into ¼” pieces
2138 2 T. unsalted butter, at room temperature
2139 Serving suggestion: maple syrup and fresh raspberries
2140 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.
2141 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.
2149 2 C. flour, then sifted
2157 1 t. vanilla extract
2159 Sift together dry ingredients. To the dry ingredients, add wet ingredients. Mix well and beat out all lumps.
2161 Pre-heat waffle iron. Spray with Pam (non-stick spray).
2163 Note: Excellent and easy! This is one of Teddy Zamora’s favorites, with maple syrup!
2169 Yield: 4 Servings From: adapted from FoodNetwork 2008
2171 ½ C. Whole Wheat Flour
2172 ¾ C. all-purpose flour
2174 ⅛ C. firmly packed Light brown sugar
2177 1 t. Ground Cinnamon
2182 2 T. unsalted butter, melted
2185 Preheat a waffle iron to medium high.
2187 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.
2189 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.
2191 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.
2195 Upside-Down Apple French Toast with Cranberries & Pecans
2197 Yield: 6 Servings From: Tyler Florence 2008
2202 1 t. vanilla extract
2203 ¼ t. Ground Cinnamon
2204 ½ Loaf Challah Bread, cut into 1” thick slices
2205 ½ Stick unsalted butter, cut into small cubes
2206 1 C. Light brown sugar, plus more for sprinkling, divided
2207 4 Granny Smith Apples
2210 ½ C. Dried Cranberries
2212 Preheat oven to 350F.
2214 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.
2216 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.
2218 When done, allow to cool for 10 min. then invert onto a large plate.
2222 Pecan Praline Baked French Toast Casserole
2224 Yield: 6-8 Servings From: Paula Deen
2226 1 Loaf Challah Bread or French Bread (13-16 oz.)
2230 2 T. granulated sugar
2231 1 t. vanilla extract
2232 ¼ t. ground Cinnamon
2235 1 # Praline Topping, recipe follows
2236 1 drizzle Maple Syrup
2239 ½ lb. (2 Sticks) unsalted butter
2240 1 C. packed light brown sugar
2242 2 T. Light corn syrup
2243 ½ t. ground Cinnamon
2246 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.
2248 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.
2251 Combine all ingredients in a medium bowl and blend well. Makes enough for above recipe.
2260 ¼ C. milk (2% or whole)
2262 1 drizzle vanilla extract
2263 1 dash cinnamon, ground
2265 1 drizzle maple syrup
2267 Heat large skillet on medium heat with butter.
2269 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.
2271 Serve with warm maple syrup.
2273 Alternative: Add chopped pecans to the batter
2274 Sift powdered sugar over toast once it is on the plate.
2276 Note: Our family would sometimes have this for Sunday dinner in the evening, with bacon.
2281 Peach Sauce for French Toast/Pancakes
2283 Yield: 4 servings From: Southern Living Feb. 1998
2286 32 oz. can sliced peaches in heavy syrup, reserve half the juice
2287 10 oz. Apricot Preserves
2290 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.
2296 Yield: 5 Quarts from: Alton Brown, FoodNetwork
2298 4 lb. Chicken carcasses, including necks and backs
2299 1 Large Onion, quartered
2300 4 Carrots, peeled and cut in half
2301 4 Ribs Celery, cut in half
2302 1 Leek, white part only, cut in half lengthwise
2303 10 Sprigs fresh Thyme
2304 10 Sprigs fresh Parsley with stems
2307 2 cloves Garlic, whole, peeled
2308 2 gal. Cold Water (filtered)
2310 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.
2312 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.
2316 Tuscan Vegetable Soup
2318 Yield: 6 servings (1½ C. each) from: FoodNetwork 2008
2320 15 oz. (1 can) Low-Sodium Canellini Beans, drained and rinsed
2322 ½ # Large Onion, diced (about 1 C.)
2323 2 # Carrots, diced (about ½ C.)
2324 2 stalks Celery, diced (about ½ C.)
2325 1 small Zucchini, diced (about 1½ C.)
2326 1 Clove Garlic, minced
2327 1 T. chopped fresh Thyme Leaves (or 1 t. dried)
2328 2 t. chopped fresh Sage Leaves (or ½ t. dried)
2330 ¼ t. Ground black pepper
2331 32 oz. Low-Sodium Chicken Broth or Vegetable Broth
2332 14½ oz. (1 can) No-Salt Added Diced Tomatoes
2333 2 C. chopped Baby Spinach Leaves
2334 ⅓ C. freshly grated Parmesan, optional
2336 In a small bowl mash half the beans with a masher or the back of a spoon, and set aside.
2338 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.
2340 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.
2344 Brazilian Black Bean Soup
2346 Yield: 6-8 servings from: Moosewood Cookbook
2348 2 C. dry black beans, soaked
2352 10 medium cloves garlic, crushed
2355 1 medium carrot, diced
2356 1 medium bell pepper, diced
2358 black pepper, to taste
2359 cayenne pepper, to taste
2360 2 medium tomatoes, diced (optional)
2361 optional toppings: sour cream, cilantro, salsa
2363 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).
2365 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.
2367 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.
2373 Yield: 4 servings from: Rachael Ray FoodNetwork 2003
2375 2 T. extra-virgin olive oil
2376 1 large Onion, chopped
2377 3 ribs Celery with greens, chopped
2378 4 cloves Garlic, chopped
2379 1 # Jalapeño Pepper, seeded and chopped
2380 1 # fresh Bay Leaf or 1 large dried bay leaf
2381 1 # red pepper, seeded and chopped
2382 45 oz. (3 cans) Black Beans
2384 1½ t. ground Coriander
2385 1 dash Salt & Pepper
2388 15 oz. (1 can) Diced Tomatoes, diced tomatoes with peppers & onions, or stewed tomatoes
2390 1 garnish sour cream
2393 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.
2395 Ladle up stoup and top with sour cream and scallions.
2399 Black Bean & Vegetable Chili
2401 Yield: 6-8 servings from: Gourmet Magazine, Jan. 1999
2403 2½ C. dry black beans (about 1 lb.)
2411 1 oz. Unsweetened Chocolate
2412 ½ t. Coriander Seeds
2414 1 T. minced fresh Oregano (or 1 t. dried, crumbled)
2419 1½ T. fresh lemon juice
2420 1 C. hulled Green Pumpkin Seeds (about 5 oz.)
2423 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.
2425 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.
2427 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.
2430 Chiarello Chocolate Chili Con Carne
2432 Yield: 10-12 servings from: Michael Chiarello
2434 3 lb. Beef Chuck, cut into ¾” pieces
2437 ½ t. Ground Cinnamon, plus 1 t.
2438 1 t. Ground Cumin, plus 2 t.
2439 2 T. Chili Powder, plus 2 t.
2440 1 coating Masa Harina (Mexican Corn Flour)
2441 ½ C. extra-virgin olive oil
2443 4 # Red Onions, peeled and minced
2444 6 Cloves Garlic, minced
2445 4 Jalapeño Peppers, sliced thin with seeds & stem removed
2448 2-3 (12 oz.) Bottles Beer
2449 12 oz. Diced Tomatoes in juices
2451 3 (12 oz.) Cans Black Beans
2452 2 oz. Bittersweet Chocolate, cut into large chunks
2454 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.
2456 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.
2460 Pressure Cooker Carne
2462 Yield: 4 servings from: Alton Brown
2464 3 lb. Stew Meat (Pork, Beef, and/or lamb)
2467 12 oz. Beer, preferable a medium ale (Left Hand Sawtooth Ale)
2469 30 Tortilla Chips. Chili Powder
2471 2 Chipotle Peppers, chopped
2476 Place meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
2478 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.
2480 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.
2484 Chicken Chili with Chipotle Crema
2486 Yield: 12 servings From: Emeril Lagasse, 2003
2488 3 lb. Boneless, Skinless Chicken Thighs, cubed and seasoned with Essence
2490 3 C. chopped Yellow Onions
2491 1 C. chopped Red Bell Peppers (3 peppers)
2492 2 T. minced Jalapeño Peppers (or hot sauce)
2497 1½ t. Cayenne Pepper
2499 56 oz. (2 can) chopped Tomatoes and their juices
2501 ¾ C. chopped fresh Cilantro Leaves
2502 3 C. grated Cheddar Cheese, for topping
2503 1 garnish chopped green onions
2505 Chipotle Crema (Yield: 2 C.):
2509 2 t. chopped Chipotle Peppers in Adobo Sauce, or less to taste
2512 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.
2514 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.
2517 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.
2521 Irish Beef, Cabbage & Barley Soup
2526 1 (3½ lb.) Chuck Roast, trimmed of visible fat & cut into 1” chunks
2530 6 cloves garlic, chopped
2531 2 Parsnips, peeled and cut into ½” dice
2532 2 Turnips, peeled and cut into ½” dice
2533 ½ head small Green Cabbage, cit into 1” chunks (about 4 C.)
2534 1 (16 oz.) can Stewed Tomatoes with their juice
2535 ⅔ C. dried Split Peas
2536 ⅔ C. Medium Pearl Barley, rinsed and drained
2537 10 C. Beef Stock, preferably homemade
2540 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.
2542 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.
2544 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.
2548 Beef and Barley Soup
2553 1½ lb. Eye-of-Round Steak, cut into 1” pieces
2557 2 C. Carrot, sliced ½” thick
2558 2 C. Sliced Mushrooms (about 8 oz.)
2559 ½ C. chopped red pepper
2560 2 cloves garlic, minced
2561 6 C. Fat-Free, Less-Sodium Beef Broth
2562 ½ C. Uncooked Pearl Barley
2563 2 T. chopped Fresh Basil
2564 ¼ t. Crushed Red pepper
2566 14½ oz. Can Diced Tomatoes, undrained
2568 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.
2570 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.
2574 Tesuque Village Market Tortilla Soup
2576 Yield: 8 Servings From: adapted from Ellie Seelow
2579 3 Fresh Jalapeños (I skip)
2581 4 Medium sized Onions, quartered
2582 11 Fresh Anaheim Chiles
2585 6 C. Plum Tomatoes (whole or crushed)
2588 1 T. Granulated Garlic
2589 1.0 lb. Tortilla Chips
2590 1 dash Salt & freshly ground pepper
2591 1 garnish Cotija Cheese (or Feta)
2592 1 garnish Cilantro Leaves, chopped
2594 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.
2596 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.
2600 Pink Adobe Green Chile
2602 Yield: 2 Qts. From: Pink Adobe Restaurant
2604 32 oz. Frozen Mild Green Chile (fresh if you can get it)
2605 16 oz. Frozen Hot Green Chile (fresh if you can get it)
2607 1 C. Whole canned Tomatoes, squished
2611 ½ t. Mexican Oregano
2615 In a separate pan, lightly sauté onions in butter.
2617 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.
2621 Matzo Ball Noodle Soup
2623 Yield: 12 Servings From: modified a FoodNetwork recipe
2625 3 Large Leg-Thigh Chicken Quarters
2627 4 Ribs Celery, 2 cut large and 2 diced
2628 6 peeled Carrots, 3 cut large and 3 diced
2629 1 large Spanish Onion, cut in half and each half in thirds
2630 1 T. kosher salt, or to taste
2631 1 t. freshly ground black pepper
2632 1 T. Granulated Garlic Powder
2633 4 C. chicken stock (1 box) plus more for canola oil (2 ingredients down)
2634 4 Extra-Large Eggs (or 5 Large)
2635 ⅓ C. Canola Oil with enough chicken stock to bring it to a total of ½ C. liquid
2639 ½ lb. Thin Kosher Egg Noodles
2641 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.
2643 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.
2645 Remove the chicken from the bones and dice into small pieces. Put aside with the rest of the diced celery and diced carrots.
2647 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.
2649 Note: When storing leftovers, remove matzo balls and put in a separate container from the soup.
2654 Yield: 6 Servings From: Tyler Florence
2657 1 Head Garlic, halved
2658 ½ lb. Small Rigatoni
2659 extra-virgin olive oil
2661 1 Sprig fresh Rosemary
2663 ¾ lb. Loose Sweet Italian Pork Sausage
2664 2 Medium Carrots, roughly chopped
2665 2 Celery Ribs, roughly chopped
2666 1 Onion, roughly chopped
2667 28 oz. Can Crushed Plum Tomatoes
2669 56 oz. (2 cans) Cannelloni Beans, drained and rinsed
2670 ½ Bunch fresh Parsley Leaves, finely minced
2671 Coarsely ground black pepper
2673 1 C. freshly Grated Parmigiano-Reggiano
2675 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.
2677 Bring a pot of salted water to boil for the rigatoni.
2679 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.
2681 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.
2683 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.
2685 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.
2691 Yield: 6 Servings From: Anne Burrell 2009
2693 1 pan extra-virgin olive oil
2694 8 large onions, thinly sliced from stem to root end
2700 12 thin-slices baguette
2701 ½ lb. gruyere cheese, grated
2702 ½ bunch chives, chopped
2704 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.
2706 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.
2708 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.
2710 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.
2716 Yield: 6-8 Servings From: Dave Leiberman
2719 2” piece Ginger, peeled and thickly sliced
2721 2 T. all-purpose flour
2727 Sugar, to taste (about 1 T.)
2728 1 t. Dark Sesame Oil
2730 5 oz. Frozen Corn Kernels
2732 2 big handfuls Snow Peas (or frozen peas)
2734 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.
2742 ½ lb. Dried Peas, soaked overnight
2745 2 Potatoes, peeled and diced
2749 5 C. defatted low-sodium chicken stock
2750 1 C. diced, cooked lean Ham
2751 1 Pinch crushed red pepper
2752 1 Pinch grated Nutmeg
2753 1 pinch Salt, optional
2754 1 pinch Pepper, to taste
2755 1 garnish Croutons, optional
2757 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.
2759 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.
2761 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.
2763 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.
2765 Taste for seasoning and sprinkle with croutons before serving.
2769 Toasted Pecan Squash Soup
2771 Yield: 8 Servings From: George Geary
2774 32 oz. Squash (I use canned pumpkin)
2775 1 C. Onion, thinly sliced
2776 1 clove Garlic, minced
2780 ½ C. Pecans, toasted
2781 ½ C. Whipping Cream, warmed
2782 Fresh Parsley (optional)
2783 Sour Cream (optional)
2785 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.
2789 Cranberry Fruit Conserve
2791 Yield: 9 C. From: O magazine Nov. 2002
2793 24 oz. fresh cranberries, cleaned
2795 2 # Granny Smith apples, peeled, cored, and chopped
2796 2 # oranges, grated zest and juice
2797 2 # lemons, grated zest and juice
2799 1½ C. chopped Pecans (or walnuts)
2801 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.
2805 Whole Berry Cranberry Sauce
2807 Yield: 2¼ C. From: Ocean Spray
2809 12 oz. Fresh or frozen cranberries
2813 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.
2817 Fresh Cranberry Orange Relish
2819 Yield: 2½ C. From: Ocean Spray
2821 12 oz. Fresh or frozen cranberries
2823 ¾-1 C. granulated sugar
2825 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.
2827 Note: May also be prepared in a food grinder.
2831 Molded Cranberry Sauce
2833 Yield: 1-6x3” glass plus a little extra From: Gram Violet Carlson
2835 4 C. cranberries (1 lb.)
2839 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.
2841 Note: She always put a metal tablespoon in the glass when pouring the cranberries to keep the glass from breaking.
2843 Note: If you use a large saucepan it isn’t so apt to cook over onto the stove.
2849 1-3oz. Package raspberry Jell-O
2851 1 lb. Cranberry jelly sauce
2854 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.
2858 Ernie’s Greek Salad Dressing
2860 Yield: 8 Servings From: George Stella, Food Network
2862 ¼ C. Red Wine Vinegar
2863 ⅛ C. White Wine Vinegar
2867 ¼ t. crushed red pepper or dash of Cayenne, optional
2868 1 small Clove Garlic
2869 ⅓ C. extra-virgin olive oil
2871 1 T. chopped fresh Oregano leaves or 1 t. dried Oregano or Italian Seasoning
2873 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.
2875 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.
2881 Yield: From: Williams-Sonoma catalog
2883 6 T. Champagne or White Wine Vinegar
2885 Salt and freshly ground Pepper, to taste
2886 1 C. + 2 T. extra-virgin olive oil
2888 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.
2890 Note: Awesome with mesclun, dried cherries, blue cheese and molasses pecans.
2896 Yield: From: The Japanese Kitchen by Hiroko Shimbo
2898 1 clove Garlic, halved
2899 1 T. Sweet White Miso
2900 1 t. smooth French Style Mustard
2902 2 T. olive oil or vegetable oil
2903 1 dash Tamari or salt, to taste
2909 Red Wine Vinaigrette
2911 Yield: 1⅔ C. From: Gaida De Laurentis
2913 ½ C. Red Wine Vinegar
2917 Freshly ground black pepper
2920 Mix everything except the oil in a blender. With the machine running, gradually add the olive oil.
2924 Blue Cheese Dressing
2926 Yield: ¾ C. From: Ellie Krieger
2929 ¼ C. Low-fat Buttermilk
2933 ⅓ C. Crumbled Blue Cheese
2934 Salt & freshly ground black pepper
2936 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.
2940 Orange Walnut Vinaigrette
2942 Yield: 1 C. From: Sharing The Table at Garland’s Lodge
2948 1 T. minced Yellow Onions
2954 Combine all in a 2 C. glass measure. Blend until smooth with a stick blender.
2958 Balsamic Vinaigrette
2960 Yield: 1 C. From: Sharing The Table at Garland’s Lodge
2962 ¼ C. Balsamic Vinegar
2965 1 clove Garlic, peeled and minced
2971 ⅓ C. extra-virgin olive oil
2973 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.
2977 Cucumber & Onion Raita
2979 Yield: 6-8 Servings From: Bombay Café Cookbook
2982 1 Large Cucumber, peeled, seeded, & finely chopped
2983 ½ Small Onion, finely chopped
2984 1 Green Serrano Chile, finely chopped
2985 1 T. Fresh Cilantro, chopped
2986 1 t. Ground Roasted Cumin
2991 Mix all ingredients together and taste for seasonings. Add a little more sugar or chile, if desired. Refrigerate for about an hour and serve.
2997 Yield: 2 C. From: Washington Inn Cooks for Friends
2999 1 lb. Pecans, shelled
3003 2 T. fresh Rosemary (optional)
3007 In a pot of boiling water, cook pecans for 15 min. Drain the pecans. Cool. Repeat again.
3009 Preheat oven to 250F. Dry the pecans on a rimmed sheet pan in the oven for 30 min.
3011 In a small saucepan, make a simple syrup by mixing the remaining ingredients together and heating over low heat until sugar is dissolved.
3013 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).
3017 Apple Cider Vinaigrette
3019 Yield: 1 C. From: Sharing The Table at Garland’s Lodge
3031 Combine all in a 2 C. glass measure. Blend until smooth with a hand-held blender.
3037 Yield: 20 servings From: Peter Fontaine 10/30/2000 class
3039 1 gallon apple cider
3043 4 C. roasted walnuts (baked at 250F just until you smell them—10-15 min.)
3044 spring mix salad for 20 people
3045 1 lb. Stilton or any other bleu cheese
3047 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.
3049 When ready to serve: Dice shallots and add to oil. Warm cider-vinegar mixture. Combine the two.
3051 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.
3055 Roasted Garlic & Sun-dried Tomato Dressing
3057 From: Michele Faurot, Café Michele, Talkeetna, AK
3059 ¼ C. Roasted Garlic Puree
3060 ½ C. finely chopped Sun-Dried Tomatoes
3061 ¼ C. finely chopped Basil
3062 ¾ C. Raspberry Vinegar
3063 1 C. Light olive oil
3065 Add all ingredients together and mix well.
3071 Yield: 1 C. From: The Cookworks, Food Network 2003
3073 3 fillets anchovy, finely chopped
3074 1 T. finely chopped Capers
3079 1 T. Red Wine Vinegar
3082 kosher salt, to taste
3084 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.
3086 Note: Will keep for several days stored in the refrigerator in an airtight container.
3092 Yield: 1½ C. From: Wolfgang Puck’s Pizza, Pasta & More, 2000
3095 3 T. fresh lemon juice
3097 ½ t. Worcestershire Sauce
3098 ¼ t. red pepper Flakes
3100 2 fillets anchovy, mashed (or 1 T. Anchovy Paste)
3101 1 C. vegetable oil, scant
3102 ⅓ C. extra-virgin olive oil
3103 1 dash Salt and freshly ground black pepper
3105 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.
3111 Yield: entrée for 2 people From: Emily Mouat
3113 Add to bowl in this order:
3114 1 Large Clove Garlic, crushed
3116 1 T. Worcestershire Sauce
3118 2-3 T. Red Wine Vinegar
3121 1 ” Anchovy Paste (from tube)
3122 1 Enough grated Parmesan and/or Romano to thicken dressing. Add more as desired after lettuce is added.
3123 1 head Romaine Lettuce
3126 ⅓-½ load French Bread, cut into ½” cubes
3127 1 enough olive oil, to coat bottom of frying pan and soak into bread.
3128 1 t. black Pepper, to taste.
3129 1 T. red wine vinegar, to taste.
3131 Heat oil, add croutons, cook until browned/golden on medium heat. Add pepper and red wine vinegar.
3137 Yield: 4 Servings. From: Food Network 2003
3139 1 Loaf Italian Bread
3140 3 T. extra-virgin olive oil, plus ½ C.
3141 1 clove Garlic, minced, plus 3 Cloves peeled
3143 1 dash Salt and Pepper
3147 2 T. Red Wine Vinegar
3148 1 t. Worcestershire Sauce
3149 2 hearts romaine, cut in 2” pieces
3150 2 bunches Watercress, trimmed
3151 1 # egg, Hard Boiled
3152 1 C. shredded Pecorino Romano Cheese
3153 ½ C. chopped Parsley
3154 1 lb. Cooked grilled Chicken, sliced in strips (optional)
3156 Preheat oven to 400F.
3158 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.
3160 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.
3166 Yield: 4 Servings From: adapted from Tyler Florence 2007
3169 2 T. unsalted butter
3170 2 T. packed Light brown sugar
3173 Maple-balsamic Dressing:
3174 1 small Shallot, finely diced
3176 2 t. Balsamic Vinegar
3177 ¼ C. extra-virgin olive oil
3179 kosher salt and black pepper
3181 I package Mixed Baby Greens
3182 1 large Radicchio, torn leaves
3184 ¼ C. shaved Parmesan
3186 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.
3188 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.
3190 Assemble salad by tossing greens and pear slices in a large mixing bowl with dressing. Top with shaved Parmesan and candied pecans.
3196 Yield: 4 Servings From: Matt Pollack Stock Yard Packing Company
3201 2 T. Worcestershire Sauce
3207 1 large bag fresh Spinach
3208 2 Hard Boiled # eggs
3209 Several Mushrooms, sliced
3210 4-5 slices Bacon, cooked and crumbled
3211 1 Container fresh Bean Sprouts
3214 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.
3220 Yield: 6 servings From: Ina Garten, 2009
3222 1 # Hothouse Cucumber , unpeeled, seeded, and sliced 1-4” thick
3223 1 # Red Bell Pepper, large-diced
3224 1 Yellow Bell Pepper, large-diced
3225 1 Pt. Cherry or Grape Tomatoes, halved
3226 ½ # Red Onion, sliced in half-rounds
3227 ½ lb. Feta Cheese, ½” diced (not crumbled)
3228 ½ C. Kalamata Olives, pitted
3231 2 Cloves Garlic, minced
3234 ¼ C. Red Wine Vinegar
3239 Place the cucumber, peppers, tomatoes and red onion in a large bowl.
3241 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.
3245 Grilled Eggplant and Goat Cheese Salad
3247 Yield: 4-6 servings From: Giada De Laurentiis
3250 7 Japanese Eggplants, ends trimmed, cut into 1” wide slices
3251 ½ C. Toasted Pine Nuts
3252 3 oz. Goat Cheese, crumbled
3253 ⅓ C. Basil Leaves, thinly sliced
3254 2 T. chopped fresh Mint Leaves
3255 3 T. extra-virgin olive oil
3256 3 T. Balsamic Vinegar
3260 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.
3262 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.
3264 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.
3268 Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
3270 Yield: 4 Servings From: adapted from Bobby Flay
3272 12 Medium-sized Portobello Mushroom Caps, wiped clean, and gills removed
3275 1 t. freshly ground black pepper
3276 ½ lb. Baby Spinach, washed and dried
3277 4 oz. Manchego Cheese, thinly sliced into 8 pieces
3280 1 # small shallot, finely chopped
3281 ¼ C. Sherry Vinegar or Balsamic Vinegar
3284 ¼ t. freshly ground black pepper
3287 Sherry Vinaigrette, recipe follows
3288 2 T. finely chopped fresh Chives, for garnish, optional
3289 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.
3290 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.
3293 Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
3297 Wilted Spinach Salad with Oranges, Radishes & Citrus Vinaigrette
3299 Yield: 4 servings From: Cook’s Illustrated, March & April 2002
3301 5 oz. Baby Spinach, about 6 C.
3302 3 T. extra-virgin olive oil
3303 1 med. Shallot, minced (about 2 T.)
3304 ¼ t. grated zest & segments from 2 medium Oranges
3306 ⅛ t. ground black pepper
3308 1 T. fresh lemon juice
3309 4 medium Radishes, grated on large holes of grater (about ⅓ C.)
3311 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.
3315 Mixed Green Salad with Sherry Vinaigrette
3317 Yield: 4-6 Servings From: Gaida De Laurentis FoodNetwork 2003
3319 1⅓ C. Sherry Vinegar
3320 1 large Clove Garlic
3322 1 t. Salt, plus more for seasoning
3323 ½ t. black pepper, plus more for seasoning
3324 ½ C. extra-virgin olive oil
3325 4½ oz. (1 bag) Mixed Baby Greens, rinsed & spun dry
3326 1 # red pepper, seeded & diced
3327 ½ C. Pitted Kalamata Olives, halved
3328 2 oz. Feta Cheese, coarsely crumbled
3330 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.
3332 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.
3336 Asian Pear Salad with Tamari Pecans & Maytag Blue Cheese
3338 Yield: 4 Servings From: Michel Nischan Source: Taste Pure & Simple: Irresistible Recipes for Good Food & Good Health. pub: Cronicle Book 2003
3340 2 T. pear or cider vinegar
3341 4 t. pear syrup, recipe follows
3342 1 t. extra-virgin olive oil
3343 6 C. mixed bitter salad greens, baby mustard, lovage, arugula, dandelion
3344 ¼ C. tamari pecans, chopped, recipe follows
3345 ¼ C. dreid currants or chopped raisins
3346 ¼ C. blue cheese, crumbled and chilled
3349 1 ripe asian pear, cored, peeled, and thinly sliced (doesn’t turn brown)
3351 Pear Syrup (Yield: ⅓ C.):
3354 Tamari Pecans: Yield: 1 C.
3357 1 dash cayenne pepper
3361 In a small bowl, combine the vinegar & syrup. Whisk in the oil and set aside.
3362 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.
3364 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.
3367 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.
3370 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.
3373 Arugula Salad with Honeyed Almonds
3375 Yield: 4 Servings From: Bon Appetit, Sept. 2001
3378 ½ t. cinnamon, ground
3381 1½ C. whole almonds, blanched
3383 ⅓ C. red wine vinegar
3385 2 T. shallots, chopped
3386 6 C. mixed baby greens, about 3 oz.
3387 5 C. arugula, about 3 oz.
3388 1 head belgian endive, cut into matchstick-like strips
3389 6 oz. Manchego cheese, thinly sliced and cut into triangles
3390 (or shaved Parmesan)
3391 12 oz. cherry tomatoes, halved
3393 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.)
3395 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.
3397 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.
3402 Green Beans, Red Onions, Black Olives, & Blue Cheese with Romaine
3404 Yield: 4-6 Servings From: The Summer Shack Cookbook
3406 8 oz. Green Beans, trimmed
3407 4 oz. Blue Cheese (I use Maytag)
3408 ¾ C. All-Purpose Vinaigrette
3409 1 medium Red Onion (3 oz.), thinly sliced into rings
3410 1 head Romaine, washed, dried, and torn into bite-sized pieces
3411 Kosher or sea salt & Pepper
3412 ½ C. Pitted Calamata Olives, drained and chopped
3414 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.
3416 Break up 1 oz. of the cheese in a small bowl with a fork. Pour the vinaigrette over and stir well to combine.
3418 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.
3420 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.
3422 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.
3424 All-Purpose Vinaigrette: (Makes 4 C.)
3425 3 large Shallots, minced (¼ C.) 1 Clove Garlic, minced
3426 2 T. Dijon Mustard 1 C. Red Wine Vinegar (5-6% acidity)
3427 1 C. extra-virgin olive oil 2 C. vegetable oil
3428 2 t. Kosher or sea salt ¾ t. black pepper
3430 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.
3438 ½ # Red Onion, sliced thin
3446 1 Head Radicchio, sliced
3447 1 large English Cucumber, peeled, quartered lengthwise and sliced
3448 4 C. torn Leaf or Romaine Lettuce
3449 1 C. Red Cabbage, chopped
3450 ½ C. chopped Pecans, optional
3452 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.
3458 Yield: 4 Servings From: Kathy Daelmans FoodNetwork
3460 19 oz. (1 can) Cannellini Beans, rinsed & drained
3461 1 Large Rib Celery, thinly sliced
3462 ½ Roasted red pepper, peeled, seeded, and chopped
3463 2 T. Red Wine Vinegar
3464 1 T. extra-virgin olive oil
3465 1 dash Coarse grained Salt
3467 ½ C. Basil Leaves, hand torn
3469 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.
3471 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.
3482 Green Bean Salad with Red Onion and Tomato
3484 Yield: 4 Servings From: Rachael Ray and Elsa Scuderi
3486 1 lb. fresh Green Beans, washed and trimmed
3487 ¼ # Red Onion, sliced thin
3488 ¼ # European Cucumber, cut into thin sticks the shape of green beans
3489 1 drizzle, extra-virgin olive oil
3491 1 dash Coarse salt and pepper
3493 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.
3499 Yield: 4 to 6 Servings From: Barefoot Contessa, 1999
3502 ½ C. Red Onion, small diced (1 small onion)
3506 ½ t. freshly ground black pepper
3507 ½ C. julienned fresh Basil Leaves
3509 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.
3513 Potato, Tomato, Corn & Basil Salad
3515 Yield: 6-8 Servings From: Dave Lieberman
3517 1 lb. baby Red Potatoes, scrubbed
3518 5 medium Ears of Corn (about 3 lb.)
3519 1 Pt. Grape Tomatoes, halved lengthwise
3520 1 small Red Onion, peeled & sliced thinly (about ½- ¾ C.)
3521 1 large bunch Fresh Basil, rinsed, dried, and leaves picked
3522 ¼ C. extra-virgin olive oil
3523 2 large Lemons, juiced
3525 ~15 grinds freshly Ground Pepper
3527 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.
3529 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.
3531 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.
3535 Corn, Avocado and Tomato Salad
3537 Yield: 4-6 Servings From: Paula Deen and Friends Cookbook
3539 2 C. Cooked Corn, fresh or frozen
3540 1 # Avocado, diced into ½” pieces
3541 1 pt. Cherry Tomatoes, halved
3542 ½ C. finely diced Red Onion
3546 1 T. Fresh Lime Juice
3547 ½ t. grated Lime Zest
3548 ¼ C. fresh Cilantro Leaves, chopped
3552 Combine the corn, avocado, tomatoes and onion in a large glass or non-reactive bowl.
3554 Whisk together the dressing ingredients in a glass bowl or measuring cup. Pour over the salad and toss gently to mix.
3560 Yield: 8 Servings From: Ina Garten
3562 3 Pints (6 C.) Cherry Tomatoes
3563 ¾ lb. Good Feta Cheese
3564 1 small Red Onion, chopped
3565 3 T. White Wine Vinegar or Champagne Vinegar
3568 ½ t. freshly ground black pepper
3569 2 T. minced fresh Basil Leaves
3570 2 T. minced fresh Parsley (Italian or flat-leaf)
3572 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.
3578 Yield: 4-5 Servings From: O Magazine, July 2002
3581 1 small Shallot, finely diced
3582 3 T. Champagne Vinegar
3583 1½ t. Honey, optional
3584 ½ C. extra-virgin olive oil
3585 Salt and freshly ground Pepper
3588 2 Peaches, peeled if desired
3589 ½ lb. fresh Salad Greens
3590 ½ C. shaved Pecorino Romano Cheese
3592 To make vinaigrette:
3593 In a large bowl, combine all ingredients. Whisk until emulsified.
3596 Slice peaches. Toss greens with sliced peaches and add just enough vinaigrette to coat. Garnish with cheese.
3600 Beet and Orange Salad
3602 Yield: 8 Servings From: Gourmet Magazine
3604 4 lb. trimmed Beets (without tops), unpeeled
3605 1 T. Red Wine Vinegar
3606 12 Oranges, rind and pith cut free and sections cut away from the membrane
3607 1 t. orange zest, freshly grated
3610 ½ C. Distilled Vinegar
3611 ½ C. extra-virgin olive oil
3612 1 dash kosher salt and black pepper
3613 2 # Red Onions, thinly sliced
3614 1 garnish flat-leaf parsley, chopped
3616 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.
3618 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.
3620 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.
3628 1 C. coarsely chopped tomatillos
3629 1 C. coarsely chopped onion
3630 1 C. coarsely shredded carrot
3631 1 C. coarsely chopped yellow pepper
3632 1 C. quartered cherry tomatoes
3633 2 T. minced fresh jalapeño pepper
3634 2 T. chopped fresh cilantro
3635 2 T. fresh lime juice
3637 In a large bowl, combine all ingredients. Chill until ready to serve. Serve at room temperature.
3641 Mega Egga Macaroni Salad
3643 From: adapted from Aaron McCargo, Jr. FoodNetwork 2006
3646 12 Hard Boiled Eggs, peeled and diced
3647 ½ Onion, finely diced
3648 4 Celery Stalks, finely diced
3651 1 t. coarsely cracked black pepper
3653 1 T. Worcestershire Sauce
3654 (I omit ¼ C. Pickle Relish)
3656 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.
3658 Place pasta in a large bowl. Add everything else. Mix until well combined.
3662 South Georgia “Caviar”
3664 Yield: 15 Servings From: Paula Deen, FoodNetwork 2003
3666 30 oz. (2 cans) Black-eyed Peas, drained
3667 15 oz. (1 can) Whole Kernel Corn, drained
3668 10 oz. (1 can) diced Tomatoes and Green Chilies (Ro-tel recommended)
3669 2 C. chopped Red Bell Pepper
3670 ½ C. chopped fresh Jalapeño peppers
3672 8 oz. (1 bottle) Italian Dressing
3673 4 oz. (1 jar) chopped Pimentos, drained
3675 Gently mix everything in a large bowl and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.
3681 Yield: 4-6 Servings From: Sue Pfuhl Evans Ft. Collins, CO
3683 15 oz. Can Pineapple Chunks
3685 15 oz. Can Diced Beets
3689 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.
3697 2 C. Mango, peeled and chopped
3698 ½ C. Red Onion, diced small
3701 1 Jalapeño, sliced very thin
3702 1 Scallion, sliced very thin
3703 ¼ C. Red Bell Pepper, diced
3704 Salt and Pepper, to taste
3706 Mix everything together. Best if made a day ahead to let flavors meld.
3708 Note: Can also use papaya, pineapple, cantaloupe, watermelon, or other fruit.
3712 Orzo with Roasted Vegetables
3714 Yield: 6 Servings From: 2001 Barefoot Contessa Parties!
3716 1 small Eggplant, peeled and ¾” diced
3717 1 # Red Bell Pepper, 1” diced
3718 1 # Yellow Bell Pepper, 1” diced
3719 1 # Red Onion, peeled and 1” diced
3720 2 cloves Garlic, minced
3723 ½ t. freshly ground black pepper
3724 ½ lb. Orzo or rice-shaped pasta
3727 ⅓ C. freshly squeezed lemon juice (2 lemons)
3730 ½ t. freshly ground black pepper
3733 4 Scallions, minced (white and green parts)
3734 ¼ C. Pignolis, toasted
3735 ¾ lb. good Feta, ½” diced (not crumbled)
3736 15 fresh Basil Leaves, cut into julienne
3738 Preheat oven to 425F.
3740 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.
3742 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.
3744 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.
3748 Pineapple Fried Rice
3750 Yield: 4 to 6 Servings From: M.S. Milliken & S. Feniger, 1998
3752 1 ripe Pineapple, for serving (optional)
3753 4 C. Cooked Long Grain Rice (such as jasmine), chilled
3755 1 small Onion, finely diced
3756 5 Cloves Garlic, chopped
3757 1 T. grated fresh Ginger
3758 1 C. blanched, sliced Chinese Long Beans
3759 ½ C. seeded, diced Tomatoes
3760 1 C. finely chopped fresh Pineapple
3761 3 T. Thai Fish Sauce
3763 3 Green Onions, thinly sliced diagonally
3765 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.
3767 Crumble the cold rice between your fingers to separate the grains, and set aside.
3769 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.
3771 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.
3775 Pasta with Sun-Dried Tomatoes
3777 Yield: 6 to 8 Servings From: Barefoot Contessa Family Style 2002
3779 ½ lb. Fussili (spirals) Pasta
3782 1 lb. Ripe Tomatoes, medium-diced
3783 ¾ C. Good Black Olives, suchas Kalama, pitted & diced
3784 1 lb. Fresh Mozzarella, medium-dice
3785 6 Sun-Dried Tomatoes in oil, drained & chopped
3788 5 Sun-Dried Tomatoes in Oil, drained
3789 2 T. Red Wine Vinegar
3791 1 clove garlic, diced
3792 1 t. Capers, drained
3794 ¾ t. fresh black pepper
3797 1 C. Parmesan Cheese
3798 1 C. packed Basil Leaves, julienned
3800 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.
3802 For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
3804 Pour the dressing over the pasta, sprinkle with the parmesan and basil, and toss well.
3808 Orecchiette and Salami Salad
3810 Yield: 6 Servings From: Williams-Sonoma Complete Pasta Cookbook
3814 12 oz. dried Orecchiette pasta
3815 6 T. extra-virgin olive oil
3816 1 C. fresh or frozen Corn Kernels (about 2 ears)
3817 3 T. Red Wine Vinegar
3818 2 cloves garlic, peeled and minced
3820 3 T. Capers, drained
3821 5 oz. Salami, thinly sliced and cut into thin strips
3822 1 each Red, Yellow and Green Bell Pepper, seeded, deribbed and diced
3823 1 small Spanish Onion, peeled and diced
3824 Salt & freshly ground Pepper
3826 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.
3828 In a medium saucepan of boiling salted water over high heat, blanch the corn for 1 minute. Drain immediately and set aside to cool.
3830 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.
3832 Serve at room temperature.
3836 Curried Couscous Salad with Dried Cranberries
3838 Yield: 4 Servings From: FoodNetwork 2006
3840 5.8 oz. (1 box) Instant Couscous
3841 ¾ c. Sweetened Dried Cranberries
3846 2-3 T. extra-virgin olive oil
3847 3-4 Green Onions, trimmed & thinly sliced on an angle
3848 2 T. Chopped Fresh Italian Parsley Leaves
3850 ¾ C. chopped Walnuts (I use pecans), toasted
3851 1 dash Freshly ground Pepper
3853 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.
3855 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.
3857 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.
3861 Couscous with Currants, Almonds & Parsley
3863 Yield: 4 Servings From: Bobby Flay FoodNetwork 2006
3865 2 C. Instant Couscous
3867 ¼ C. Sliced Almonds, toasted
3868 ¼ C. chopped Flat Leaf Parsley
3871 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.
3873 Great with Chicken & Chickpea Tagine!
3877 Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
3879 Yield: 4 Servings From: Bobby Flay
3881 12 Spears Asparagus, trimmed
3883 1 dash Salt & Pepper
3885 8 oz. Aged Goat Cheese, shaved
3886 ¼ C. Chopped Parsley Leaves
3887 1 T. Red Wine Vinegar
3890 1 # Roma Tomato, sliced
3891 several sprigs Parsley for garnish
3893 Black olive vinaigrette:
3894 ¼ C. Aged Sherry Vinegar
3897 ½ C. Pitted Nicoise Olives
3900 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.
3902 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.
3904 Vinaigrette: Combine everything in a blender and blend until smooth.
3914 1 C. peeled, seeded & diced cucumber
3915 1 C. seeded and diced tomato
3916 ½ C. finely sliced scallions, white & green parts
3917 ⅓ C. chopped fresh Italian parsley
3918 ⅓ C. chopped fresh mint leaves
3921 ¼ C. fresh lime juice
3922 ¼ t. ground white pepper
3923 1 fresh chili, seeded and minced
3927 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.
3929 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.
3931 When grain has cooled, assemble salad. Toss to mix and season with salt and pepper.
3935 Zesty Quinoa with Broccoli and Cashews
3937 Yield: 4 Servings From: Whole Foods.com
3939 1 T. extra-virgin olive oil
3940 ½ medium red onion, finely chopped
3941 2 cloves garlic, finely chopped
3942 ½ C. oil-packed sun-dried tomatoes, chopped
3943 ½ C. vegetable broth
3946 ½ C. uncooked quinoa
3947 1 dash salt, to taste
3948 1 C. Small Broccoli Florets
3950 ½ C. Roasted Cashew Pieces
3951 2 Green Onions, thinly sliced
3953 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.
3955 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.
3962 2 Scallions, sliced ¼” thick (green portion only)
3963 1 red pepper, diced into ½” cubes
3964 1 small Cucumber, seeded & diced into ½” cubes
3965 1 C. Peanut Sauce (in a pinch use peanut butter thinned with tahini or water)
3966 2-3 T. Cilantro, loosely chopped (garnish)
3967 Salt & Pepper to taste
3969 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.
3973 Baby Tomato & Fresh Herb Tabbouleh
3975 Yield: Serves 4 From: Dave Lieberman FoodNetwork2006
3978 2 Pinches kosher salt, plus 1 t.
3980 ½ C. finely chopped Flat-Leaf Parsley Leaves
3981 ½ C. finely chopped fresh Mint Leaves
3982 ¼ C. finely chopped fresh Chives
3983 1 Pt. Baby Tomatoes,, washed & quartered
3985 ⅓ C. Extra0Virgin olive oil
3986 15 grings black pepper
3988 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.
3990 Toss bulgur with remaining ingredients and season, to taste, with salt & pepper. Serve chilled or at room temperature.
3999 1½ t. Whole Coriander Seeds
4002 1 Cucumber, peeled, seeded and chopped
4004 3 Cloves Garlic, minced
4005 1 small Red Onion, chopped
4006 ⅓ C. chopped Green Onions with tops
4007 2 C. finely chopped fresh Parsley, tightly packed
4008 ½ C. finely chopped fresh mint, tightly packed
4010 ¼½ t. Crushed Dried Red Chili Pepper (optional)
4011 ½ C. fresh lemon juice
4012 ⅓ C. best quality olive oil
4013 1 dash Salt & Pepper to taste
4016 Rinse the bulgur and place in a bowl covered by 1” of water. Allow to soak for one hour.
4018 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.
4020 When the bulgur has absorbed the water, drain in a colander, and then squeeze out any remaining moisture with your hands to prevent sogginess.
4022 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.
4026 Bulgur with Dried Cranberries
4028 Yield: Serves 8 From: The 2009 Cooking Light Holiday Cookbook
4030 1 C. coarse-ground Bulgur
4031 2 C. (¼”) cubed peeled English Cucumber
4032 1 C. Dried Cranberries
4033 ⅓ C. thinly sliced Green Onions
4034 1 C. finely chopped fresh Flat-Leaf parsley
4035 1 t. grated Lemon Rind
4036 ⅓ C. fresh lemon juice
4037 ⅓ C. extra-virgin olive oil
4041 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.
4045 Chinese Noodle Salad
4047 Yield: 8 servings From: Food for Life, Neil Barnard, MD
4049 6-8 C. finely shredded green cabbage (or a mix of green and red)
4050 ½ C. slivered almonds (or pumpkin seeds), toasted
4051 ¼ C. sesame seeds, toasted
4052 3-4 green onions, thinly sliced (or ¼ C. finely chopped red onion)
4053 1 package ramen noodle soup
4054 1 T. toasted sesame oil
4055 ⅓ C. seasoned rice vinegar
4056 2 T. raw sugar or other sweetener
4058 1 garnish Cilantro (optional)
4060 Place the shredded cabbage in a large mixing bowl.
4062 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.
4064 Note: Be sure the ramen noodles are not fried and that the seasonings do not include animal products or tropical oils.
4070 Yield: 8 servings From: bocceman@media0ne.net
4072 1 lb. Broccoli Slaw or Regular Slaw
4073 1 C. Sunflower Seeds
4074 ¾ C. Slivered Almonds
4075 1 small bunch Green Onions, chopped
4076 2 Pkg. Ramen Beef or Roast Beef Flavored Noodles, crunched up small
4080 2 Packets seasoning from the Ramen noodles
4082 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.
4086 Shrimp and Crab Salad with Peach Chutney and Curried Chutney Dressing
4091 1 # Back fin crab, picked through, chilled
4092 1 # large shrimp, cooked, peeled and deveined, well chilled
4093 6 stalks celery, sliced medium
4094 2 large heads romaine lettuce, washed, spun dry, bite sized pieces, well chilled
4095 1 large Boston lettuce, washed, spun dry, bite sized pieces, well chilled
4096 2 Belgian endive, cleaned, chilled
4097 Curried Peach Chutney Dressing (see recipe below)
4100 Radish roses, sliced egg, chopped chervil, tomatoes
4103 Toasted coconut, toasted sliced almonds, minced chives or green onion, peach chutney
4105 Assembling the Salad:
4106 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.
4108 Curried Peach Chutney Dressing:
4110 1 C. Hellmann’s regular mayonnaise
4111 2 T. tarragon vinegar
4116 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.
4124 20 oz. (1 can) chunk or sliced peaches, drained, reserving syrup
4125 2 C. packed brown sugar
4126 2 C. Heinz white vinegar (other brands may use petroleum products as base)
4127 1 large Vidalia onion, coarsely chopped
4128 1 clove garlic, minced
4129 ½ C. candied or crystallized ginger, diced
4136 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.
4140 Curried Tuna Salad with Apples & Currants
4142 Yield: 2 C. From: American Classics
4144 2-6oz. cans Solid White Tuna in water
4145 2 T. fresh lemon juice
4147 ¼ t. freshly ground black pepper
4148 1 small stalk Celery, minced (about ¼ C.)
4149 2 T. minced Red Onion
4150 1 medium firm, juicy Apple, cut into ¼” dice (about 1 C.)
4152 2 T. minced fresh Basil Leaves
4156 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.
4160 Chicken Salad and Cranberry Brie Toast
4162 Yield: 6 Sandwiches From: adapted from Tyler Florence 2007
4165 2-3 lb. Whole Chicken
4167 2 Carrots, cut in 2” pieces
4168 3 Celery Stalks, cut in 2” pieces
4170 1 Head Garlic, halved horizontally
4172 4 Fresh Thyme Sprigs
4173 2 Fresh Rosemary Sprigs
4178 ½ C. Pecans, toasted and salted when still hot.(Tyler uses Walnuts)
4179 1 dash kosher salt & Freshly ground Black
4181 1 Heaping T. Dijon Mustard
4183 2 Celery Stalks, small dice
4184 2 T. freshly chopped Parsley leaves plus sprigs, for garnish
4185 2 T. extra-virgin olive oil
4186 2 C. Shredded Chicken meat, roughly chopped
4187 7 Slices Sourdough Bread, cut ½” thick
4188 4 T. unsalted butter, room temperature
4189 1 C. Cranberry Sauce (Tyler says ¼-C)
4191 1 Green Apple, thinly sliced
4193 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.
4195 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.
4198 Roasted Wild Mushroom Salad
4200 Yield: 4-6 Servings From: Kitchen Sink class
4202 ¾ lb. Wild Mushrooms with no stems (shitake + oyster)
4206 1 dash Salt & Pepper
4207 many shavings Parmesan Cheese
4208 ¼ lb. Mixed Lettuces
4211 2 t. minced Shallots
4212 1 T. Balsamic Vinegar
4215 Reduced Mushroom Juices
4217 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.
4219 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.
4225 Yield: 4 Servings From: Kitchen Sink class
4227 3 # Red or Golden Beets, washed and dried, outer skin left on
4228 6 C. Mixed Garden Lettuces, washed and drained well
4229 ½ lb. Haricots Verts, trimmed, cooked until just tender w/sugar to keep color,
4230 shocked in cold water and drained
4231 4-5 T. extra-virgin olive oil
4232 6 slices bacon, thick-cut, cut crosswise into thin strips
4234 1 small Garlic clove, minced
4235 1 t. Red Wine Vinegar
4237 Salt and freshly ground black pepper to taste
4239 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.
4241 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.
4243 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.
4245 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.
4249 Salad with Warm Grilled Portobellos & Feta
4251 Yield: 6 From: Kitchen Sink class
4253 12 C. mixed baby salad greens (mesclun and/or field greens)
4256 3 T. Extra virgin olive oil
4259 1 lb. Portobellos, cleaned, stems removed and chopped, cap cut in ½” slices
4261 2 large shallots, chopped
4262 ¼ C. sherry vinegar (or raspberry, white balsamic, champagne vinegar)
4263 2 T. freshly squeezed lemon juice
4265 ¼ C. chopped Italian parsley
4267 ½ t. kosher or sea salt
4268 ½ t. freshly ground pepper
4270 Arrange greens on 6 individual dinner plates or 1 serving platter and set aside.
4272 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.
4274 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.
4276 Arrange the warm grilled mushrooms on the greens. Drizzle with the warm dressing, and then sprinkle with the crumbled feta. Serve at once.
4284 1 head Green cabbage, shredded
4286 1 Red onion, thinly sliced
4287 2 Green Onions (white & green parts), chopped
4294 Several dashes hot sauce
4295 1 dash kosher salt & black pepper
4297 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.
4303 Yield: 12-16 servings
4305 6 C. shredded cabbage
4306 2 C. shredded carrots
4307 8 bacon strips, cooked and crumbled
4308 12 green onions with tops, thinly sliced
4311 ⅓ C. granulated sugar
4314 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.
4316 Note: Can double recipe but don’t double dressing.
4320 Layered Mexican Salad with Cilantro Jalapeño Dressing
4322 ⅔ C. dried Black beans, picked over and rinsed
4324 2 T. White-wine vinegar
4326 ½ C. chopped Red onion
4327 2 C. thinly sliced Iceberg lettuce
4328 1½ C. chopped, seeded Tomato
4329 1 C. frozen Corn, thawed or boil fresh for 2 min., refresh under cold water and drain well
4330 ½ C. chopped Green bell pepper
4331 1 C. coarsely grated Monterey Jack cheese
4333 4 slices lean bacon, cooked until crisp, drained and crumbled
4334 1 spring cilantro, for garnish
4337 3-5 # pickled Jalapeño chilies (or to taste), seeded
4338 ¼ C. White-wine vinegar
4341 ½ C. packed fresh Cilantro
4343 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.
4345 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.
4347 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.
4353 Yield: 10 servings From: Food for Life, Neil Barnard, MD
4355 1½ C. dry black beans or 3-15 oz. cans black beans
4357 2 C. frozen corn, thawed
4358 2 large tomatoes, diced
4359 1 large green pepper, diced
4360 1 large red or yellow pepper, diced
4361 ½ C. chopped red onion
4362 ¾ C. chopped cilantro
4363 2 T. seasoned rice vinegar
4364 2 T. apple cider vinegar or distilled vinegar
4365 1 lime or lemon, juiced
4366 2 cloves garlic, minced
4368 1 t. ground coriander
4369 ½ t. crushed red pepper, or a pinch of cayenne
4372 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.
4374 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.
4380 Yield: 10 servings From: Eric Huntley, The Kitchen Sink 5/18/2004
4382 8 oz. Cool Whip Topping
4385 ½ bag Mini Marshmallows
4386 ? ? Shredded Coconut
4387 1 small can Mandarin Oranges, drained
4388 1 small jar Maraschino Cherries, drained and cut in half
4390 ? # Pineapple, diced
4391 ? # Strawberries, cut in half
4395 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.)
4401 1 lb. whole unsalted butter, softened
4402 ½ bunch Watercress, washed, dried and chopped
4403 2 T. Parsley, chopped
4404 2 # Shallots, minced
4408 Combine in a mixer using the paddle attachment. Roll in parchment and refrigerate.
4410 Note: Use on top of fish or steamed vegetables.
4416 Yield: 1 C. (Serves 4) From: 2000 Television Food Network
4419 1 T. freshly squeezed lemon juice
4420 ½ C. unsalted butter, melted (1 stick)
4421 1 Pinch Cayenne Pepper
4424 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.
4426 Note: If not using immediately, cover sauce and place in a warm spot until ready to use.
4432 Yield: 8 C. From: Dan Smith & Steve McDonagh
4435 6 Rosemary Sprigs, leaves stripped, plus sprigs for garnish
4436 4 C. Israeli Couscous
4441 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.
4447 Yield: 6 Servings From: Tori Ritchie, Food Network 2001
4450 ½ C. diced dried Apricots (preferably Turkish)
4454 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.
4460 Yield: 6 Servings From: Tyler Florence
4463 1½ C. finely ground Cornmeal
4465 ¼ C. freshly grated Parmesan
4469 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.
4473 Baked Garlic Cheese Grits
4475 Yield: 12 Servings From: Paula Deen
4482 16 oz. Cheddar Cheese, cubed
4484 4 Large Eggs, beaten
4485 ½ C. (1 stick) unsalted butter
4486 8 oz. Sharp White Cheddar Cheese, grated
4488 Preheat oven to 350F. Grease a 4 qt. casserole dish.
4490 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.
4494 Polenta with Parmesan Cheese
4498 ½ oz. Shallots, chopped fine
4499 1 T. garlic, chopped fine
4501 1½ qt. (48 oz.) chicken stock
4502 12 oz. Yellow cornmeal
4504 ¼ C. Parmesan cheese, grated
4505 1 dash Salt & pepper to taste
4507 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.
4509 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.
4511 Note: Recipe can be doubled.
4518 2 cans cream style corn
4527 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.
4531 Scalloped Corn Casserole
4535 2 C. roasted corn kernels (can use canned)
4536 1 can (14½ oz.) creamed corn
4537 8 oz. French Onion Sour Cream Dip
4538 1 egg, lightly beaten
4539 1 box (8½ oz.) corn muffin mix
4540 ¼ C. (½ stick) butter, melted
4541 1 jar (4 oz.) chopped sweet red pimentos, drained
4542 ¼ t. ground red pepper
4546 Heat oven to 350F. Coat deep 2 qt. casserole with oil.
4548 Mix together everything. Scrape into prepared casserole. Bake for 60 min. or until set and lightly golden. Serve immediately.
4552 Sagaponack Corn Pudding
4554 Yield: 15-20 Servings From: O magazine, Nov. 2002
4556 1½ sticks Butter (12 T.)
4558 1½ C. Yellow Onion, chopped
4562 ¾ C. Yellow Cornmeal
4564 5 T. fresh Basil Leaves, chopped
4567 1¼ t. freshly ground Pepper
4568 1¼ C. grated extra-sharp Cheddar Cheese, plus extra to sprinkle on top
4570 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.
4572 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.
4574 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.
4578 Great Aunt Alice’s Corn Pudding
4582 2 C. cream-style corn
4591 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.
4593 Pre-heat oven to 325. Bake 1 hour.
4599 Yield: 8 From: adapted from Gourmet magazine
4601 3 lb. small Carrots (including greens; carrots about 5” long), tops trimmed to 1” and carrots peeled
4604 Preheat oven to 400F. with rack in lower third.
4606 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.
4608 Note: Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.
4610 Also works great with parsnips!
4618 5-6 asparagus spears per person
4619 extra virgin olive oil
4620 balsamic vinegar (use the highest quality you can afford)
4621 Reggiano Parmesan cheese
4622 salt and pepper, freshly ground
4624 Pre-heat oven to 400.
4626 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.
4628 Remove from oven. Sprinkle with vinegar, salt and pepper. Grate cheese over top. Serve.
4630 Note: This is always a hit at Laurie’s dinner parties.
4632 Pick the thinnest asparagus stalks available. The big thick ones are not as good.
4633 Can be served at room temperature.
4637 Roasted Turnips, Shallots & Garlic with Rosemary
4642 1½ to 2 lb. Turnips or Rutabagas, peeled and cut into 1¼” pieces
4643 4-6 Shallots, peeled
4644 2 T. melted Butter or olive oil, or half oil and half butter
4645 1 t. Crumbled Dried Rosemary (or 2 t. fresh)
4646 1 dash Salt and black pepper
4648 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.
4650 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.
4654 Sweet Potato Puree with Smoked Paprika
4656 Yield: 8 servings From: Gourmet magazine Nov. 2005
4658 3 lb. Sweet Potatoes
4659 ½ stick (¼ C.) Unsalted butter, cut into ½” cubes & softened
4661 ¼ t. Sweet or Hot Smoked Paprika
4662 ¼ t. Salt, or to taste
4663 ⅛ t. Cayenne, or to taste (I omit)
4665 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.
4667 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.
4671 Mashed Sweet Potatoes with Caramelized Onion
4673 Yield: 16 servings From: Peter Fontaine 10/30/2000 class
4675 6 very large sweet potatoes
4677 1 C. brown sugar, divided
4678 ½ lb. Unsalted butter (2 sticks)
4679 salt & pepper to taste
4681 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.
4683 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.
4687 Sweet Potato Galette
4689 Yield: 8-10 servings
4691 6 lb. Sweet potatoes (about 4 large)
4692 4 large cloves garlic, crushed
4693 ¼ C. vegetable oil, divided
4694 1 T. coarse ground black pepper
4696 1 lb. Onions, thinly sliced (3 C.)
4698 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.
4700 Meanwhile, in a large skillet, cook onions slowly in remaining 2 T. oil until a deep golden-brown, about 20 min.
4702 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.
4704 Bake 30 min. or until heated through. Place serving platter on top of the baking dish; invert; shake gently to loosen; remove baking dish.
4708 Potatoes on the Half Shell
4712 8 # medium-sized Idaho Baking Potatoes
4716 2 # Green Onions, finely chopped (about ⅓ C.)
4718 ¼ t. freshly ground Pepper
4719 1 C. grated Cheddar Cheese
4722 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.
4724 Potato may be made ahead of time and kept in the refrigerator.
4726 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.
4730 Creamy Garlic Mashed Potatoes
4732 Yield: 10-12 Servings From: Alton Brown
4734 3½ lb. Russet Potatoes
4735 16 oz. Half-and-Half
4736 6 Cloves Garlic, crushed
4738 6 oz. Parmesan, grated
4740 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.
4742 Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
4744 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.
4748 Chive and Garlic Mashed Potatoes
4750 Yield: 10-12 Servings From: Tyler Florence
4752 6-8 Large Yukon Gold Potatoes, peeled and quartered
4757 4 Cloves Garlic, lightly crushed
4759 kosher salt and freshly ground black pepper
4762 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.
4764 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.
4770 Yield: 8-10 Servings
4772 32 oz. Hash Browns, frozen
4777 1 Can Cream of Chicken Soup
4779 2 C. shredded Cheddar Cheese
4780 40 Ritz Crackers (1 stack), crushed
4782 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.
4786 Weekday Scalloped Potatoes
4788 Yield: 4-6 Servings From: Cook’s Illustrated March/April 2003
4790 2 T. unsalted butter
4791 1 medium Onion, minced (about 1 C.)
4792 2 medium Garlic Cloves, minced (about 2 t.)
4793 1 T. chopped fresh Thyme Leaves
4795 ¼ t. ground black pepper
4796 2½ lb. (about 5 medium) Russet Potatoes, peeled and sliced ⅛” thick
4797 1 C. canned Low-Sodium Chicken Broth
4800 4 oz. Cheddar Cheese, shredded (1 C.)
4802 Adjust oven rack to middle position; heat oven to 425F.
4804 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.
4807 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.
4811 Gram Carlson’s Hash Brown Potato Bake
4815 1 stick butter, melted
4816 32 oz. frozen hash browns, thawed or just broken into pieces frozen
4817 1 can cream of mushroom soup
4820 2 t. dried minced onion
4821 2 C. cubed Velveeta cheese
4825 2 C. cornflake crumbs
4827 Mix together all except topping and put in 9x13” casserole dish. Mix topping and put on casserole.
4829 Pre-heat oven to 350. Bake 1 hour or until bubbly.
4832 The Ultimate Potato Gratin
4834 Yield: 6 Servings From: Tyler Florence, Copyright 2003
4836 1 Head Savoy Cabbage, cored, cleaned, and shredded
4837 1 (2”) piece slab Bacon, thinly sliced
4838 2 T. unsalted butter, plus more for greasing the gratin dish
4839 4 Cloves Garlic, finely chopped
4840 ½ Bunch fresh Chives, finely chopped to ¼ C.
4841 sea salt and freshly ground black pepper
4842 2 lb. Baking Potatoes, unpeeled and thinly sliced (about ⅛”)*
4844 2 C. grated Parmesan
4846 Preheat oven to 375F.
4848 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.
4850 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.
4852 Generously butter the bottom and sides of an ovenproof casserole dish.
4854 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.
4856 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.
4858 * Slice the potatoes immediately before using so they don't turn brown.
4864 From: Kitchen Sink class 5/12/1998
4867 ¼ lb. Grated Parmesan cheese
4868 ? oz. Dry bread crumbs
4872 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.
4876 Roasted Potatoes with Rosemary
4880 several # Yellow or Idaho (peeled) or red potatoes, figure a big potato or 2-3 medium ones per person
4881 1 baking-sheet Olive oil
4882 1½” sprig Fresh rosemary, rinsed and chopped fine
4883 1 Clove garlic, finely minced (optional)
4885 Preheat oven to 350F.
4887 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!
4889 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!
4893 Celery Root and Potato Puree
4895 Yield: 6 Servings From: FoodNetwork 2008
4897 3 large Idaho Potatoes, cut into 1” cubes, held in water until ready for use
4898 several dashes kosher salt
4899 1 large Celery Root, tough outer parts removed, cut into 1” cubes
4900 1 to 1½ C. heavy cream
4901 1 Stick cold Butter, cut into parts
4904 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.
4906 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.
4910 Baked Bean Casserole
4912 3-16 oz. cans Pork-n-Beans
4913 1 medium Onion, diced
4914 ¼ Green Bell Pepper, diced
4916 2 T. Ketchup (or BBQ sauce)
4917 ½ C. Packed brown sugar
4919 Preheat oven to 400F.
4921 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.
4923 Note: Don't let beans dry out during cooking.
4927 Humble Home-Cooked Beans
4929 Yield: 4 Servings From: Jamie at Home, Jamie Oliver
4931 11 oz. Dry Cranberry or Cannellini Beans, soaked in cold water at least 12 hours
4932 3 Cloves Garlic, unpeeled
4933 A few sprigs Fresh Thyme
4934 1 sprig Fresh Rosemary
4936 1 Stick Celery, trimmed
4937 1 small Potato, peeled and halved
4939 extra-virgin olive oil
4941 A few sprigs Fresh Flat-Leaf Parsley, chopped
4944 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.
4946 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.
4950 Slow Cooker Pinto Beans
4952 Yield: 10-12 Servings From: adapted from FoodNetwork 2008
4954 1 lb. Dry Pinto Beans
4964 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.
4966 Brown bacon in a skillet and add meat and any rendered fat in the slow cooker with the beans.
4968 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.
4976 1 lb. Dry Black Beans
4978 1 medium Onion, diced
4979 1 Jalapeño Pepper, stem & seeds removed, chopped very fine
4980 3 cloves garlic, minced
4985 3 T. extra-virgin olive oil
4987 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.
4991 Shred, Head, Butter and Bread
4993 Yield: 4 Servings From: Alton Brown, copyright 2003
4995 ½ Stick Unsalted Butter
4996 ½ C. Pulverized, Seasoned Croutons
4998 1 small head Cabbage, shredded
5001 2 Pinches Dry Mustard
5003 Fill your largest pot ¾ full with water and bring to a boil on high heat.
5005 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.
5007 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.
5009 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.
5015 Yield: 4-6 Servings From: Paula Deen, copyright 2003
5017 ½ lb. Smoked Meat (ham hocks, smoked turkey wings, or smoked neck bones)
5022 1 T. Red Hot Pepper Sauce
5023 1 Large Bunch Collard Greens
5026 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.
5028 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.
5032 Brussels Sprouts with Browned Butter & Garlic
5036 1 stick unsalted butter
5037 2 lb. Brussels Sprouts
5042 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.
5046 Zucchini & Tomato Casserole Version #2
5048 Yield: 6 Servings From: Flo Anderson’s 4th of May Cookbook
5050 ¾ C. crushed Ritz Crackers
5054 6 medium Zucchini, washed and sliced
5055 3 medium Tomatoes, peeled and sliced
5056 1 medium Onion, sliced
5057 1 C. Sharp Cheddar Cheese, grated
5061 Heat oven to 350F. Butter casserole dish. Combine crumbs and seasonings and set aside.
5063 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.
5065 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.
5069 Sautéed Zucchini & Corn with Chives
5071 Yield: 4 Servings From: Cook’s Country June/July 2005
5073 4 medium Zucchini, ends trimmed
5074 3 T. unsalted butter
5075 1 medium Shallot, minced
5076 2 C. frozen Sweet Corn, defrosted
5077 1 T. minced fresh Chives
5080 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.
5082 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.
5086 Grilled Portobellos Filled with Wild Rice
5088 Yield: 8 Servings From: Bobby Flay
5090 8 Medium-sized Portobello Mushroom Caps
5092 1 dash Salt and Pepper
5093 1 # Wild Rice Pilaf, recipe follows
5094 1 # Piquillo Pepper Vinaigrette, recipe follows
5095 ⅓ C. Sliced Almonds, toasted
5097 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.
5102 Yield: 8 Servings From: Bobby Flay
5105 3 C. chicken stock, plus ½ C.
5109 1 Spanish Onion, finely chopped
5110 2 Cloves Garlic, finely chopped
5112 2 t. finely chopped Fresh Thyme Leaves
5115 2 t. finely chopped Fresh Rosemary Leaves
5116 ¼ C. chopped Fresh Flat-Leaf Parsley
5118 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.
5119 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.
5122 Piquillo Pepper Vinaigrette
5124 1 Jar (7½ oz.) Piquillo Peppers, chopped
5125 ½ Small Red Onion, coarsely chopped
5126 8 Cloves Roasted Garlic, peeled
5127 ¼ C. Aged Sherry Vinegar
5130 1 dash Salt and freshly ground black pepper
5133 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.
5136 Broccoli, Parmesan & Lemon
5138 Yield: 4 Servings From: Tyler Florence FoodNetwork2006
5140 3 Heads Broccoli (about 3 lb.)
5142 1 dash Salt & freshly ground black pepper
5143 1 C. freshly grated Parmigiano-Reggiano
5146 Preheat oven to 400F.
5148 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.
5150 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.
5156 Yield: 8-10 Servings From: Paula Deen
5158 20 oz. (2 pkgs.) Frozen Chopped Broccoli, cooked and drained
5160 1 C. Grated Sharp Cheddar
5161 10¾ oz. (1 can) Condensed Cream of Mushroom Soup
5162 2 # eggs, lightly beaten
5163 2 C. Crushed Ritz Crackers
5166 Preheat oven to 350F. Spray a 9x13” baking dish with vegetable oil cooking spray.
5168 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.
5174 Yield: 4-6 Servings From: Ina Garten Barefoot in Paris 2004
5176 3 lb. head Cauliflower, cut into large florets
5178 4 T. (½ stick) unsalted butter, divided
5179 3 T. all-purpose flour
5183 ¾ C. grated Gruyere, divided
5184 ½ C. freshly grated Parmesan
5187 Preheat oven to 350F.
5189 Cook the cauliflower florets in a large pot of boiling salted water for 5-6 min, until tender but still firm. Drain.
5191 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.
5193 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.
5199 From: Islanders Cookbook
5201 2 # large (28 oz.) cans Tomatoes, un-drained
5205 1 dash Salt, to taste
5207 ½ @ Yellow Onion, chopped
5208 3-4 slices White Bread, torn into small pieces
5211 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.
5213 Note: Can make ahead and bake later.
5221 4 # Tomatoes, peeled and sliced
5222 10 leaves Basil, chopped
5223 ½ C. chopped Green Onion
5224 1 # 9” pre-baked deep dish pie shell
5225 1 C. grated Mozzarella cheese
5226 1 C. grated Cheddar cheese
5228 1 dash Salt and Pepper
5230 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.
5232 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.
5234 To serve, cut into slices and serve warm.
5238 4th of May Tomato Pie
5240 Yield: 8 Servings From: Flo Anderson’s 4th of May Cookbook
5242 1 Large Onion, sliced
5243 1 Box Ritz Crackers (3 sections)
5244 56 oz. (2 28 oz. cans) Diced Tomatoes
5245 2 C. Mayonnaise (Hellmann’s)
5246 1 C. Cheddar Cheese, shredded
5247 1 C. Parmesan Cheese, shredded
5248 1 T. fresh Basil, chopped
5250 Preheat oven to 350F.
5252 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.
5254 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.
5256 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.
5260 Sherry Cherry Tomatoes
5262 Yield: 4 Servings From: Rachael Ray
5264 2 T. extra-virgin olive oil, 2 turns of the pan
5265 3 large Cloves Garlic, finely chopped
5266 1 small Onion, finely chopped
5267 1 Pint Cherry Tomatoes
5268 2 T. Sherry or Sherry Vinegar
5270 ½ t. crushed red pepper Flakes
5273 Preheat oven to 375F.
5275 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.
5279 Oven Baked Brown Rice with Roast Tomatoes
5281 Yield: From: Williams-Sonoma
5283 8 Plum Tomatoes, seeded and coarsely chopped
5284 Coarse Salt and black pepper, to taste
5285 1 t. unsalted butter
5287 1 Yellow Onion, chopped
5288 2 C. Short-Grain Brown Rice
5289 1 T. chopped Fresh Thyme, plus sprigs for garnish
5290 4¼ C. chicken stock, heated
5292 Preheat oven to 400F.
5294 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.
5296 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.
5298 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.
5300 Remove the rice from the oven and fluff with a fork. Transfer to a warmed serving bowl. Garnish with thyme sprigs and serve immediately.
5302 Note: Keeps well in the refrigerator a few days.
5308 Yield: 6 Servings From: Paula Deen FoodNetwork2006
5311 1½ C. Long-Grain Rice
5312 14 oz. (1 can) Unsweetened Coconut Milk
5315 1 Large Ripe Mango, peeled & cubed (or 10 oz. bag Frozen Mango Chunks, thawed
5317 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.
5319 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.
5325 Yield: 4-6 servings From: Inn at Cedar Falls Hocking Hills, OH
5328 1 C. onion, finely chopped
5332 2 C. fresh spinach, chopped
5333 3 T. snipped fresh chives
5334 1 T. chopped fresh thyme leaves
5335 Salt & pepper to taste
5336 ½ C. freshly grated Parmesan cheese
5338 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.
5340 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.
5342 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.
5348 Yield: 4-6 servings From: Kitchen Sink Class
5354 2½ T. fresh lemon juice
5356 2-3 C. chicken stock
5357 Zest from ½ Lemon plus some to garnish
5359 1 T. Grated Parmesan
5360 20 Leaves Arugula (10 to cook and rest for garnish)
5363 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.
5367 Ben’s Cognac Risotto
5369 Yield: 4-6 servings From: The Gambaro Family FoodNetwork 2003
5372 15 small White Mushrooms-cleaned, trimmed & quartered
5376 1 T. extra-virgin olive oil
5377 4 Medium Shallots, peeled and minced
5379 ⅓ C. freshly grated Parmigiano-Reggiano Cheese
5381 2 T. fresh Parsley Leaves, chopped
5383 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.
5385 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.
5387 Stir in the mushroom mixture and cheese. Season, to taste, with salt & pepper . Serve garnished with parsley.
5391 Risotto with Sun-dried Tomatoes and Basil
5393 Yield: 4-1 C. servings
5395 1 oz. Sun-dried tomatoes, packed without oil (about 14)
5398 14½ oz. (1 can) vegetable broth
5400 ½ C. finely chopped shallots
5401 1½ C. Arborio rice or other short-grain rice
5403 ¾ C. (3 oz.) grated fresh Parmesan cheese
5404 ½ C. thinly sliced fresh basil
5406 ? shavings fresh Parmesan cheese (optional)
5407 ? sprigs Basil (optional)
5409 Combine tomatoes and ½ C. boiling water in a bowl; cover and let stand 30 min. or until soft. Drain and chop.
5411 Combine 2 C. water and broth in saucepan; simmer (don’t boil). Keep warm.
5413 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.
5417 Mexican Rice Casserole
5419 Yield: 10-12 servings From: Emeril Lagasse FoodNetwork 2006
5422 3 C. chopped Yellow Onions
5423 1 Red Bell Pepper, chopped (about 1 C.)
5424 1 Green Bell Pepper, chopped (about 1 C.)
5426 2½ C. Long-Grain White Rice
5427 2½ C. Canned Low-Sodium Chicken Broth
5428 28 oz. Can Whole Tomatoes with Juice, chopped
5430 2 t. Southwest Seasoning
5431 ⅓ C. thinly sliced Green Onions, optional
5432 ¼ C. chopped fresh Cilantro Leaves, optional
5434 Preheat oven to 350F.
5436 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.
5438 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.
5442 Black Bean and Roasted Vegetable Burritos
5444 Yield: 8 servings From: Moosewood Restaurant
5446 1 baking-sheet Vegetable spray
5447 4 medium peppers--red, green or yellow peppers, cut into 3x¼” matchsticks
5448 1 large onion, sliced crosswise ¼” thick
5449 1 medium zucchini, cut into 3x¼” matchsticks
5450 1 T. fresh lemon juice
5451 2 t. extra-virgin olive oil
5453 1 dash Salt & freshly ground pepper
5454 3 C. cooked black beans, drained and rinsed if canned
5455 2 # scallions, finely chopped
5456 2 # canned chipotle chilies-stemmed, seeded and minced
5457 3 # garlic cloves, minced
5458 2 T. finely chopped fresh cilantro
5459 1-2 T. fresh lime juice
5460 8-10” flour tortillas
5461 1 C. grated Cheddar cheese (about 3 oz.)
5462 3 # tomatoes, seeded and minced
5464 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.
5466 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.
5468 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.
5472 Yams in Orange Sauce
5474 From: Gram Violet Carlson
5476 8 medium yams or sweet potatoes
5480 ⅔ C. granulated sugar
5483 4 t. grated orange rind
5485 Preheat oven to 400F. Pierce with a fork. Bake potatoes with skin on until tender. Remove potatoes from oven. Turn oven down to 350F.
5487 Blend together remaining ingredients and cook, stirring constantly, or cook in a double boiler.
5489 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.
5491 Note: Can use frozen orange juice that isn’t diluted fully. If not using fresh oranges, skip the orange rind.
5495 Yam and Apple Casserole
5497 Yield: 8 servings From: Inn at Cedar Falls Hocking Hills, OH
5499 2 Granny Smith apples
5500 2-16 oz. cans yams (drain and pat dry)
5501 8 T. melted unsalted butter
5502 ½ C. dark corn syrup
5503 ⅓ C. plus 2 T. light brown sugar
5508 Preheat oven to 350F. Grease a 10” pie pan or casserole dish.
5510 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.
5512 Note: This dish freezes well. I leave out the top layer of apples until ready to bake.
5516 Caramelized Butternut Squash
5518 Yield: 6-8 servings From: The Barefoot Contessa Cookbook
5520 2 medium Butternut Squash (4-5 lb. total)
5521 6 T. unsalted butter, melted
5522 ¼ C. Light brown sugar, packed
5524 ½ t. freshly ground black pepper
5526 Preheat oven to 400F.
5528 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.
5532 Fabulous Fall Squash
5534 Yield: 6 servings From: 4th of May Cookbook
5536 1½ lb. Butternut Squash
5537 1 C. Onion, cut into ¼” rings
5539 1 lb. Bartlett or Anjou Pear
5541 ⅛ C. dry Bread Crumbs
5542 3 slices Bacon, cooked and crumbled
5543 1 T. Romano Cheese, grated
5544 2 T. Pecans, chopped
5546 2 T. Parsley, chopped
5548 Cut squash in half lengthwise and remove seeds. Peel and cut crosswise into ½” thick slices. Set squash aside.
5550 Cook onion rings in butter for 5-10 min. until tender. Set aside.
5552 Cut the pears in half and core, peel and slice thinly.
5554 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.
5556 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.
5558 Sprinkle with chopped parsley and serve.
5562 Baked Pineapple Casserole
5566 ½ Stick unsalted butter (4 T.)
5568 4 Large Eggs, beaten and mixed one at a time
5569 20 oz. (1 Can) Crushed Pineapple, drained but not pressed
5570 6 Slices White Bread, crusts removed, then cubed
5572 Preheat oven to 325F.
5574 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.
5576 Bake 45 min., or until bubbling and a knife inserted in the center comes out clean.
5578 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.
5584 Vidalia Onion Casserole
5588 5 Large Vidalia Onions, peeled and sliced into thin rings
5589 1 Stick unsalted butter
5590 1 C. Parmesan Cheese, grated
5591 1 Stack Ritz Crackers, crushed
5593 Preheat oven to 325F.
5595 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.
5597 Bake uncovered for 30 min. or until golden brown and bubbly.
5601 Mushroom Bread Pudding
5603 From: Peter Fontaine 10/30/2000 class
5606 22 oz. mixed fresh wild mushrooms (black trumpet, porcini, chanterelles) torn
5607 ¼ C. chopped shallots
5608 ¼ C. whole butter (optional)
5610 ¼ C. chopped mixed fresh herbs (oregano, thyme, chives—basil good for goat or parmesan cheeses)
5611 salt & pepper to taste
5614 ¼ C. Parmesan cheese (or Stilton with beef, goat cheese with lamb, feta)
5615 6 C. cubed stale bread (soaks up less)
5617 Mix 2 C. cream and eggs together with parmesan cheese. Sauté mushrooms and shallots until shallots are translucent. Add chopped herbs to sauté and cook 2 min. Set aside to cool. Add all diced bread cubes to egg mixture and add shallot mix. Soak for 30 min. turning occasionally. Season as desired. Once bread has absorbed liquid, pour into a buttered baking dish (10x15) about ¾ the way up. Pour 1 C. cream over top. Bake at 350F for 30-40 min. lightly covered with foil. Remove foil for last 5 min. of cooking. Put knobs of butter about the baked product if desired. Serve warm.
5619 Note: Can skip the last cup of cream and butter on top.
5624 Mom’s Turkey Dressing
5626 Yield: enough for one turkey
5629 1½ C. onion, chopped
5630 1½ C. celery, chopped
5631 1 small pkg Pepperidge Farm herb stuffing
5633 1 C. chicken bouillon
5638 1 # apple, cored and chopped
5640 Cook onion and celery in butter. Mix all ingredients together lightly.
5642 Pre-heat oven to 350. Bake in buttered casserole dish until lightly browned on top.
5646 Cauliflower-Cheese Pie
5648 Yield: 4-5 servings from: Moosewood Cookbook
5651 2 C. packed grated raw potato
5654 1 egg white, lightly beaten
5655 flour for your fingers
5661 2 cloves garlic, minced
5663 1 dash black pepper, to taste
5666 1 medium cauliflower, in small pieces
5667 2 # eggs, or 1 whole egg + one egg white
5668 ¼ C. milk, low fat is ok
5669 1 C. packed grated cheddar cheese
5672 Preheat oven to 400F. Oil a 9” pie pan.
5674 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!
5676 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.
5678 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.)
5680 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.
5682 Bake 35-40 min., or until set. Serve hot or warm.
5692 Boil 2 eggs and cool. Peel and slice.
5694 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.
5698 Spaghetti with Asparagus, Smoked Mozzarella and Proscuitto
5700 Yield: 6-8 servings From: Giada DeLaurentis
5702 2 lb. Asparagus, trimmed
5705 4 cloves garlic, minced
5706 Salt & freshly ground black pepper
5707 6 oz. thinly sliced Prosciutto, cut crosswise into strips
5708 6 oz. Smoked Mozzarella Cheese, diced (about 1 C.)
5709 6 T. thinly sliced fresh Basil Leaves
5711 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.
5713 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.
5715 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.
5719 Lynn’s Swiss Cheese Fondue
5725 7 oz. Swiss cheese, grated (½ Emmentaler; ½ Gruyere)
5726 8 oz. French bread, in bite-size cubes
5733 2 t. flour or cornstarch
5734 2 oz. dry white wine
5739 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.
5742 (1) immature cheese causes chewiness - used well-aged cheeses
5743 (2) for 4 people, 1 loaf of Italian or French bread is sufficient
5744 (3)1 bottle of wine is enough for 8 fondues (not used as beverage)
5748 Smoked Cheddar and Ale Fondue
5750 Yield: max 4 servings From: Fondue by David Morgan
5753 1 # Red Onion, finely chopped
5754 1 clove garlic, crushed
5756 ¾ C. (7 oz.) Light Ale
5757 1¼ lb. (625g) Smoked Cheddar
5758 1 T. Wholegrain Mustard
5759 1 t. Worcestershire Sauce
5761 2 lb. Russet, Idaho, or Longwhite Potatoes, peeled and quartered
5763 2 T. all-purpose flour, seasoned with salt and pepper
5764 4 Rosemary Sprigs, chopped
5765 10 cloves garlic, skins on, crushed
5766 Cooked Cauliflower & Toasted Bread Cubes
5769 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.
5772 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.
5774 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.
5776 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.
5782 Yield: 4 servings From: Victor Glaze
5793 8 oz. Tillamook Sharp Cheddar
5796 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.
5798 Mix everything except egg whites together to make a smooth batter (like pancake batter). Beat egg whites until stiff. Gently fold whites into batter.
5800 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.
5809 ½ lb. Mushrooms, sliced
5810 ¼ C. Slivered Prosciutto or baked ham (optional)
5812 1 medium Carrot, thinly sliced
5813 1 medium zucchini, diced
5815 3 Green Onions (including tops), sliced
5816 ½ C. frozen tiny Peas, thawed
5821 ½ Pt. (1 C.) Whipping Cream
5822 ¼ C. freshly grated Parmesan Cheese + additional as garnish
5823 1 garnish Chopped fresh Parsley
5825 Snap off and discard white fibrous ends of asparagus. Cut spears diagonally into 1” lengths, but leave tips whole.
5827 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.
5829 Meanwhile, cook noodles in a large kettle of boiling salted water until al dente; drain well.
5831 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.
5833 Turn into a warm bowl, sprinkle with parsley, and serve at once with additional Parmesan cheese.
5837 Cheese Lovers 5 Cheese Mac and Cheese
5839 Yield: 6-8 servings From: FoodNetwork 2009
5842 16 oz. packaged macaroni (cellentani or other curly noodle)
5844 1 Medium Onion, diced
5845 5 T. unsalted butter, plus more to butter baking dish
5846 6 T. all-purpose flour
5853 1½ C. Grated Fontina Cheese
5854 ½ C. Crumbled Blue Cheese (Maytag)
5855 ¾ C. Grated Gruyere Cheese
5856 ¾ C. White Cheddar (Australian)
5857 ¾ C. Grated Parmesan Cheese
5858 2 t. Worcestershire sauce
5859 3 T. Italian Parsley, chopped
5862 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.
5864 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.
5866 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.
5869 Creamy Macaroni and Cheese
5871 Yield: 12 Servings From: adapted from Paula Deen
5873 2 C. Uncooked Elbow Macaroni (an 8 oz. box isn’t quite enough)
5874 4 T. (½ stick) unsalted butter, cut into pieces
5875 2½ C. (about 10 oz.) Sharp Cheddar Cheese, grated
5876 3 Large Eggs, beaten
5878 10¾ oz. (1 Can) Condensed Cheddar Cheese Soup
5883 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.
5887 Light as a Cloud Gnocchi
5889 Yield: 4 Servings From: Anne Burrell
5891 5 Large Idaho Potatoes
5893 ¾ C. grated Parmesan Cheese
5894 3 to 4 C. all-purpose flour
5897 Preheat the oven to 375 or 400F.
5899 Bake the potatoes until they are fork tender, about 45 min. to 1 hour. Check them!
5901 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.
5903 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.
5905 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.
5907 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!!
5909 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.
5911 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.
5915 Mara’s Ricotta Tortelle
5917 Yield: about 400 tortelle
5918 (assume 30 tortelle per serving)
5920 250g flour (1.1lb; 00 type in Italy) ½ semolina, ½ white
5922 Less than a ½ C. water
5923 500 g fresh ricotta (1.1 lb.)
5924 75 g Parmesan, grated
5925 Nutmeg, grated (about ⅛ nut)
5926 1 big pinch Salt (or to taste)
5927 150 g spinach, cut and boiled (400 g fresh)
5929 Mix flour, 2 eggs, and water to form a dough. Knead for 20-30 minutes.
5932 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.
5935 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.
5937 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.
5939 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.
5940 Place braided side down on a large sheet (that is covered with a clean dish towel).
5942 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.
5944 Note: fresh sage leaves sautéed in butter is a great sauce for this tortelle. Or try a light tomato sauce.
5947 From: Kitchen Sink class 5/12/1998
5951 1¼ C. Semolina flour
5952 1 C. white flour (King Arthur)
5957 1½ lb. Fresh spinach
5964 Parmesan cheese for topping
5967 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.
5970 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.
5972 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.
5976 Corn Star Raviolis in Sweet Basil Cream Sauce
5978 Yield: 6-8 Servings From: Guy Fieri 2008
5980 2 Ears fresh Sweet Corn, removed from the cob or 3 C. Frozen Corn
5981 3 T. Red Bell Pepper, minced
5982 3 T. Sweet Onion, minced
5983 15 Fresh Basil Leaves, chiffonade
5985 7 T. unsalted butter
5987 1 Pinch Nutmeg, ground
5988 6 oz. Ricotta Cheese, room temperature
5989 6 oz. cream cheese, room temperature
5990 2 Pkg. Wonton Wrappers
5991 2 # egg yolks, beaten
5992 3 T. Parmesan, grated
5993 1 # 3” Cookie Cutter
5995 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.
5997 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.
5999 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.
6002 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.
6008 Yield: 3-4 12” pizzas From: King Arthur Flour
6012 1 T. Active Dry Yeast
6014 5-6 C. all-purpose flour
6015 2 T. olive oil (optional)
6017 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).
6019 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.
6021 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.
6025 Farley’s Favorite Pizza Dough
6027 Yield: 2 thin 14” pizzas From: King Arthur Flour
6030 ½ C. King Arthur all-purpose flour
6032 Pinch of Instant Yeast
6035 2 C. King Arthur all-purpose flour
6036 1 heaping T. Pizza Dough Flavor (optional, but delicious)
6042 Biga: Mix the biga ingredients in a small bowl, cover, and let rest at room temperature overnight.
6044 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.
6046 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.
6048 Some Favorite Toppings:
6049 --Sautéed onions, garlic and sweet peppers, sprinkled lightly with parmesan and fresh mozzarella
6050 --Pesto with fresh tomato, kalamata olives, and shaved parmesan
6051 --Caramelized onions, thinly sliced apples, and cheddar cheese
6052 --Green, yellow and red peppers with fontina and mozzarella cheeses, sausage and black olives
6053 --Crushed garlic, mozzarella, spinach, tomato and sautéed mushrooms
6059 Yield: 2 12” pizzas From: The Naked Whiz
6067 2 t. Rapid Rise Yeast
6069 Add to bread machine as instructed in bread machine manual. Bake in egg at 550-600F on a preheated pizza stone.
6075 Yield: 2 12” pizzas From: The Naked Whiz
6078 1 Onion, diced small
6079 2 Cloves Garlic, minced
6080 28 oz. Can Whole Tomatoes
6081 2 Sprigs fresh Oregano
6086 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.
6092 Yield: 312” pizzas From: Tyler Florence
6094 1 Pkg. Active Dry Yeast (2¼t.)
6098 extra-virgin olive oil
6099 3 C. OO flour, plus more for dusting
6101 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.
6103 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.
6105 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.
6107 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.
6109 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.
6113 Sugo Sauce for Pizza
6115 From: Tyler Florence FoodNetwork2006
6117 ¼ C. extra-virgin olive oil
6118 1 medium Onion, chopped
6119 2 cloves garlic, minced
6120 ½ C. Large Pitted Green Spanish Olives, such as Manzanilla, chopped
6121 2 T. Capers, drained
6122 ½ Bunch fresh Basil Leaves, hand torn
6123 28 oz. (1 can) Whole Peeled Tomatoes, drained and hand crushed
6124 kosher salt & black pepper
6126 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.
6130 Grilled Pizza Topped with Caramelized Onions, Blue Cheese Mascarpone & Crunchy Red Grapes
6132 Yield: 6-8 Servings From: adapted from Tyler Florence 2007
6134 36 oz. (2) Store-bought Pizza Dough
6135 extra-virgin olive oil
6136 3 large onions, sliced
6137 all-purpose flour, for dusting
6138 8 oz. (1 Container) Mascarpone Cheese
6139 1 C. Crumbled Blue Cheese
6140 kosher salt & black pepper
6141 1 C. Toasted Pecans, roughly chopped
6142 1 C. Red Seedless Grapes, Slit down the middle
6143 2 T. freshly chopped Flat-Leaf Parsley
6145 Remove the pizza dough from the refrigerator 1 hour before you want to start.
6147 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.
6149 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.
6151 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.
6155 Prosciutto, Brie and Apple Panini
6157 Yield: 4 Servings From: Food & Wine, July 2002
6159 4 T. plus 2 t. unsalted butter, softened
6160 1 Scallion, finely chopped
6161 ½ t. fresh lemon juice
6163 4 soft hero or Ciabatta Rolls, or 1 long baguette, halved lengthwise
6164 ¾ lb. thinly sliced Prosciutto
6165 ½ lb. Brie, rind removed, cheese cut into thin slices
6166 1 large Granny Smith Apple, peeled, cut in half, cored, and thinly sliced
6168 In a bowl, beat 4 T. butter until creamy. Stir in scallion, lemon juice and mustard until smooth.
6170 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.
6174 Grilled Vegetable Panini
6176 Yield: 4 Servings From: FoodNetwork 2003
6178 3 # Japanese Eggplants, sliced in ½ lengthwise
6180 1 # Red Onion, peeled and sliced into ¼” thick slices
6181 1 Large Beefsteak Tomato, cut into ½” thick slices
6182 1 T. extra-virgin olive oil, for grilling
6183 1 dash Salt & Pepper
6184 3 Cloves Garlic, finely chopped
6185 ¼ C. Chopped Flat-Leaf Parsley Leaves, plus 2-3 T. torn leaves for garnish
6186 ½ C. extra-virgin olive oil, plus more for drizzling bread
6187 1 Loaf Ciabatta, sliced lengthwise
6188 1 batch Sherry Vinaigrette, recipe follows
6189 8 Slices Manchego Cheese
6191 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.
6193 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.
6195 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.
6200 Yield: 4 Servings From: FoodNetwork 2003
6202 ¼ C. Aged Sherry Vinegar
6206 Whisk all ingredients together in a medium bowl. Season, to taste, with salt & Pepper.
6212 Yield: 6 Servings From: Gaida De Laurentis 2003
6215 1 T. fresh lemon zest
6216 1 T. fresh lemon juice
6217 6 slices Whole Wheat or Sourdough Bread
6218 6 oz. Thinly sliced Prosciutto
6221 1 T. extra-virgin olive oil
6224 Whisk the mayonnaise, lemon juice, and zest in a small bowl to bend. Set the mayonnaise mixture aside.
6226 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.
6230 Garlic Mojo for Fish & Vegetables
6232 Yield: 3 C. From: Rick Bayless
6234 4 Large Heads Garlic or 10 oz. peeled Garlic Cloves
6235 2 C. Fruity olive oil
6237 ½ C. fresh Lime Juice
6241 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.
6243 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.
6245 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.
6253 1-1¼ lb. Dry Sea Scallops, approximately 16
6254 2 t. unsalted butter
6257 1 dash Freshly ground black pepper
6259 Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
6261 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.
6265 Bacon Topped Scallops with Spicy Mayo
6267 Yield: 6-8 servings From: adapted from Tyler Florence
6269 1½ lb. Large Scallops
6270 ½ lb. Thin-sliced Bacon
6271 1 drizzle Extra-virgin olive oil
6275 ⅛ C. or less Hot Chili Paste (recommend Sriracha Hot Chili Paste)
6277 2 T. Chopped Cilantro, plus more for garnish
6278 2 heads Bibb Lettuce, washed
6279 3 # Avocados, sliced
6281 Heat the oven to 350F. Place bacon on broiler pan and cook in oven until done (about 20 min.)
6283 Make the spicy mayo by combining mayo, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
6285 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.
6287 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.
6291 Steamed Mussels with Leeks, Garlic, Thyme, White Wine and Butter
6293 Yield: 4 Servings From: Tyler Florence
6296 ? T. extra-virgin olive oil
6298 2 # leeks, white parts only, finely chopped
6299 4 cloves garlic, minced
6302 ¼ C. Italian parsley, chopped
6304 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.
6306 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.
6310 Spaghetti with Oven Baked Clams
6312 Yield: 4-6 Servings From: Tyler Florence
6314 40 Littleneck Clams, well scrubbed
6315 ¼ C. extra-virgin olive oil, plus more for drizzling
6316 10 Cloves Garlic, smashed with the back of a knife
6317 ¼ lb. Pancetta, small dice
6318 2 Dried Red Chilies (or Chili flakes)
6319 Handful Fresh Basil Leaves
6321 2 Pts. Cherry Tomatoes, stemmed
6322 Freshly Ground black pepper
6325 Preheat oven to 400F.
6327 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.
6329 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.
6333 Crab Imperial Stuffed Portobellos
6335 Yield: 6 From: Kitchen Sink class
6337 6 large Portobellos, cleaned, stems removed (looks nicer to use 12-3” diameter)
6338 1 lb. Jumbo lump crabmeat, picked over carefully
6340 1 T. unsalted butter
6341 1 T. finely chopped red bell pepper
6342 1 T. finely chopped green bell pepper
6343 1 T. finely chopped yellow or orange bell pepper
6344 2 T. finely chopped shallots
6345 4 T. unsalted butter
6346 5 T. unbleached all-purpose flour
6347 1 C. evaporated skim milk, not reconstituted or cream
6348 1 egg, lightly beaten
6350 2 t. Worcestershire sauce
6352 1 dash freshly ground salt and pepper
6354 1 garnish freshly chopped parsley and chives
6355 1 dash of Tabasco (optional)
6357 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.
6359 In a small skillet, melt the 1 T. butter and cook the peppers and shallots until tender. Remove from the heat and set aside.
6361 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.
6363 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.
6366 Crab Cakes with Dill Sauce
6368 From: Barefoot Contessa Parties!
6371 10 # saltines, crushed
6373 1 T. Worcestershire sauce
6374 2 t. Old Bay seasoning
6375 1 lb. jumbo lump crabmeat
6377 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.
6382 From: Barefoot Contessa Parties!
6386 ¾ t. white wine vinegar
6388 ¾ C. dill leaves, chopped
6389 1½ T. green onions, chopped white and green parts
6392 3 t. capers, drained, optional
6394 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.
6398 Crab Cakes with Lemon-Dill Sauce
6400 Yield: 4 (2 apiece) From: Paula Deen
6403 1 C. Mayonnaise (Hellmann’s)
6405 2 T. chopped fresh Dill Leaves
6406 1 T. chopped fresh Parsley Leaves
6407 1 T. grated lemon zest
6408 2 t. fresh lemon juice
6409 1 clove Garlic, minced
6413 1 # Green Onion, finely chopped
6414 2 T. finely chopped Red Bell Pepper
6415 1 clove Garlic, minced
6416 3 T. heavy cream (or mayo in a pinch)
6419 ½ t. minced fresh Parsley
6420 1 dash Cayenne Pepper
6421 1 C. Dry Bread Crumbs
6423 1 lb. White or Claw Crabmeat, picked free of any bits of shell
6426 Sauce: Combine all ingredients together in a bowl and stir well. Refrigerate until well chilled. The sauce will thicken as it chills.
6429 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.
6431 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.
6437 Yield: 4 Servings From: Penzey’s Spices
6439 3 lb. Crab Legs in the shell
6440 2 T. Shrimp and Crab Boil Spices
6443 3 Qts. Water (enough to cover the crab in the pot)
6444 ¾ C. unsalted butter, melted
6446 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.
6450 Shrimp and Crab Croquettes
6452 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
6455 1 C. Long-grain Rice
6456 4 T. unsalted butter
6457 1 lb. Shrimp, peeled, deveined and finely chopped
6459 1 C. finely chopped Green Onions
6460 1/2 C. finely chopped seeded Jalapeño
6461 4 T. fresh lemon juice
6464 ½ t. Emeril’s Essence
6465 ½ C. all-purpose flour
6466 4 Large Eggs, lightly beaten
6467 ? ? vegetable oil or Peanut Oil for frying
6468 ? ? White saltine cracker crumbs (optional)
6469 1 batch Garlic Aioli, recipe follows
6471 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.
6473 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.
6475 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.
6477 Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with garlic aioli.
6479 Note: These freeze well.
6484 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
6495 Combine all ingredients thoroughly.
6501 From: Cindy Jarrott Source: Emeril Live, EM0639 URL: http://www.foodnetwork.com/recipes/emeril-live/cindys-shrimp-and-crab-croquettes-recipe/index.html
6504 2 T. Dijon Mustard or Creole Mustard
6506 1½ C. extra-virgin olive oil
6507 2 T. fresh lemon juice
6512 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.
6515 Tuna Puff Sandwiches
6517 Yield: 6 single servings
6519 7-oz. can tuna, flaked
6520 1½ t. prepared mustard
6521 ¼ t. Worcestershire sauce
6522 1 C. Hellman’s mayonnaise
6525 ¼ C. shredded cheese
6526 2 T. green pepper, chopped
6527 3 hamburger buns, halved
6529 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.
6531 Place buns on cookie sheet.
6533 Pre-heat oven to 350. Bake 15 minutes or until puffy.
6535 Alternative: Use thick baguette or French bread slices instead of buns.
6539 Paula’s Fried Shrimp
6544 1 C. all-purpose flour
6546 21-25 Large Shrimp, peeled and deveined
6547 Peanut Oil, for frying
6549 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.
6553 Roasted Shrimp Cocktail
6555 Yield: 6-8 servings From: adapted Ina Garten FoodNetwork2008
6558 2 lb. (12-15 count) Shrimp
6564 ½ C. Chili Sauce (recommended: Heinz)
6566 3 T. Prepared Horseradish
6567 2 t. freshly squeezed lemon juice
6568 ½ t. Worcestershire Sauce
6569 ¼ t. Hot Sauce (recommended: Tabasco)
6571 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.
6574 Combine all ingredients. Serve as a dip with the shrimp.
6578 Shrimp with Toasted Garlic
6580 Yield: 4 servings From: adapted from Tyler Florence FoodNetwork2006
6582 1 C. extra-virgin olive oil
6583 10 Cloves Garlic, peeled and thinly sliced
6584 1½ lb. peeled & deveined Shrimp, tail off, split down the middle
6585 1 dash kosher salt & black pepper
6587 ¼ Bunch Flat-Leaf Parsley, leaves chopped
6589 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.
6593 Penne with Shrimp and Herbed Cream Sauce
6595 Yield: 4-6 servings From: Giada DeLaurentis Florence FoodNetwork2006
6599 1 lb. Medium Shrimp, peeled and deveined
6600 4 Cloves Garlic, minced
6601 ½ t. kosher salt, plus extra for seasoning
6602 ½ t. black pepper, plus extra for seasoning
6603 15 oz. (1 can) Whole Tomatoes, drained and roughly chopped
6604 ½ C. Fresh Basil Leaves, chopped
6605 ½ C. Fresh Italian Parsley, chopped
6606 ¼ t. Crushed red pepper Flakes
6609 ¾ C. heavy whipping cream
6612 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.
6614 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.
6616 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.
6618 Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
6622 Greek Style Shrimp with Feta Cheese
6626 2 t. garlic, finely chopped
6629 1½ lb. medium shrimp, peeled and de-veined
6630 30 oz. (2 15 oz. cans) Del Monte tomato wedges
6631 ½ C. bottled clam juice
6633 1 t. crushed red pepper flakes
6634 4 oz. (1 jar) capers, thoroughly rinsed and drained
6635 ½ lb. crumbled Feta cheese (or 1 package whole Feta)
6636 cooked rice or angel hair pasta, enough for 6-8 servings
6638 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.
6640 Pour into casserole dish and top with crumbled Feta cheese.
6642 Pre-heat oven to 350. Bake for 10-15 minutes. The cheese will brown but not melt.
6644 Serve over cooked rice or linguine.
6646 Note: Laurie has served this to Andy, Mom, Auntie Dunc, Louise Kauffman, and Si Halliburton - all raved about it!
6650 Bubba’s Spicy BBQ Shrimp
6652 Yield: 6 servings From: Paula Deen
6654 1 C. Butter (2 sticks)
6657 8 Cloves Garlic, minced
6659 2 # Lemons, thinly sliced
6660 2 t. Dried Basil Leaves
6661 1 t. Dried Oregano Leaves
6662 1 t. Ground black pepper
6664 3 lb. Unpeeled Large Shrimp
6667 In a Dutch oven, combine 1st 10 ingredients. Cook over medium heat 15 min. Remove from heat, and let sit 30 min.
6669 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.
6673 Shrimp Ceviche Served on Butter Lettuce
6675 Yield: 8 servings From: adapted from Tyler Florence FoodNetwork 2006
6678 1 Head Garlic, halved
6682 1½ lb. Large Shrimp, peeled
6684 ½ C. Lime Juice (about 6-8 limes), plus more for drizzling
6685 1 Jalapeño pepper, finely chopped
6686 1 # Red Onion, sliced thin
6687 ½ Bunch chopped Cilantro Leaves, plus more for garnish
6689 1 drizzle extra-virgin olive oil, at the table
6691 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.
6693 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.
6699 Yield: 4 servings From: Paulette Robinson Backyard Barbeque Cookbook
6701 1 Clove Garlic, crushed
6704 1 T. Oriental Chili Bean Sauce
6711 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.
6713 Grill for 4 min. on each side.
6719 Yield: 4 servings From: Tyler Florence
6721 ½ C. Low Sodium Soy Sauce
6725 ¼ C. Light brown sugar
6726 1 # Asian Pear, chopped (or regular pear or apple)
6727 ½” piece Ginger, sliced
6728 2 cloves Garlic, smashed
6729 1 lb. Large Shrimp, cleaned, peeled and butterflied
6732 ? ? Mixed Lettuce Leaves
6733 several springs Fresh Mint
6734 several springs Fresh Shiso or Basil
6735 2 # Fresh Red Hot Peppers
6737 1 bowl Hot Sauce or Hot Chili Paste
6739 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.
6741 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.
6747 Yield: 4 Servings From: adapted from Guy Fieri, 2008
6750 1 C. Yellow Onion, thinly sliced
6751 3 Cloves Garlic, thinly sliced
6752 2 C. (14½ oz. can) diced Tomato
6753 1 medium Jalapeño, diced
6755 2 T. unsalted butter
6756 4 fillets (6 oz. each) Halibut
6758 ½ C. Spanish Olives, cut into thin rounds, plus 2 T. Olive Juice from bottle
6759 2 medium Avocados, peeled and sliced
6760 2 T. fresh Lime Juice
6761 2 T. freshly chopped Cilantro Leaves
6763 Preheat oven to 350F.
6765 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.
6767 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.
6771 Three Pepper Halibut
6773 Yield: 4 Servings From: adapted from Sam Zien
6775 1 # Red Bell Pepper, sliced thinly
6776 1 # Yellow Bell Pepper, sliced thinly
6777 1 # Anaheim Pepper (or just a plain green bell pepper), sliced thinly
6778 4 fillets (6 oz. each) Halibut, about 1½” thick
6779 1 C. Light Sour Cream
6780 ½ C. Salsa Verde (green salsa)
6781 1 dash kosher salt and black pepper
6782 1 T. fresh Cilantro, chopped
6785 Cook peppers in about ½ T. of the oil in a pan until softened and beginning to brown slightly in spots, about 10 min.
6787 While that’s cooking, heat broiler. Season fish with salt and pepper. Broil halibut until done, about 5 to 7 min. depending on thickness.
6789 While halibut and peppers are cooking, combine sour cream and salsa in a little pot and heat until it gets bubbly.
6791 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.
6795 Grilled Halibut with Fennel & Red Onions
6797 Yield: 4 Servings From: FoodNetwork 2003
6799 4 fillets (6 oz. each) Halibut
6800 2 T. extra-virgin olive oil
6801 1 drizzle extra-virgin olive oil
6802 1 dash Salt & Pepper
6803 several slices Crusty Bread, cut into thick slices
6805 1 Bulb Fennel, quartered, core removed, thinly sliced
6806 1 # Red Onion, thinly sliced
6807 2 T. Red Wine Vinegar
6808 1 Handful Flat-Leaf Parsley, chopped
6809 1 T. Fresh Oregano Leaves, 2 sprigs
6811 Heat a grill pan or outdoor grill over high heat.
6813 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.
6815 Preheat a skillet over medium-high heat.
6817 While fish cooks, peel the orange, then cut across orange into thin sections.
6819 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.
6823 Pan Roasted Halibut with Cherry Tomato Vinaigrette
6825 Yield: 4-6 Servings From: Cook’s Illustrated, March & April 2002
6828 2 steaks Halibut (2½ lb. total, 1.25” thick, gently rinsed, dried well)
6829 Salt & ground black pepper
6831 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.
6833 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.
6835 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.
6839 Chunky Cherry Tomato-Basil Vinaigrette
6843 ½ Pt. Cherry or Grape Tomatoes, each tomato quartered (about 1 C.)
6845 ¼ t. ground black pepper
6846 2 med. Shallots, minced (about 3 T.)
6847 2 T. minced fresh Basil Leaves
6848 3 T. fresh lemon juice
6849 6 T. extra-virgin olive oil
6851 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.
6854 Tex Wasabi’s Koi Fish Tacos
6856 Yield: 8 Servings From: Guy Fieri
6863 24 oz. Cod or firm white fish, cut into 1” pieces
6864 16 # 8” Corn Tortillas or 16 Flour Tortillas
6867 8 oz. Prepared Tempura batter made with cold water
6868 6 oz. Panko Bread Crumbs
6869 2 C. white cabbage, shredded
6870 1 C. red cabbage, shredded
6871 3 T. cilantro leaves, chopped
6872 ¼ C. red onion, very thinly sliced
6875 4 # Roma Tomatoes, diced
6877 2 T. chopped Cilantro Leaves
6878 1 Jalapeño, seeded and minced
6879 ½ # Red Onion, minced
6881 1 dash Salt & Pepper
6883 Tequila Lime Aioli (this is a double batch):
6884 6 T. Premium Tequila
6890 2 T. minced Cilantro Leaves
6891 1 dash Salt & Pepper
6893 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.
6895 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.
6897 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.
6900 In a bowl, mix all ingredients, season with salt & pepper and refrigerate for 1 hour for flavors to meld.
6903 Mix all ingredients and chill 1 hour. Season with salt & pepper.
6906 Mustard Roasted Fish
6908 Yield: 4 Servings From: Barefoot Contessa Back to Basics, 2008
6909 4 fillets fish (8 oz.), such as Red Snapper
6910 1 dash kosher salt and black pepper
6913 1 T. Whole-Grain Mustard
6914 2 T. minced Shallots
6917 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.
6919 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.
6923 Baked Cod with Lemon-Herb Topping
6925 Yield: 4 Servings From: Cook’s Country
6927 1 T. unsalted butter
6928 24 # Ritz Crackers, crushed into coarse crumbs (about 1 C.)
6929 2 T. Minced Fresh Parsley
6931 2 small Garlic Cloves, minced
6932 1 t. grated lemon zest plus 1 T. lemon juice
6933 4 fillets cod, skinless (about 2 lb.)
6934 1 dash Salt & Pepper
6935 ? # Lemon Wedges, for serving
6937 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.
6939 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.
6941 Bake until crumbs are golden brown and fish flakes apart with fork, about 15 min. Serve with lemon wedges.
6947 Yield: 4 Servings From: The Summer Shack Cookbook
6950 1 C. all-purpose flour 1 C. Cornstarch
6951 12 oz. Can Beer or Ale 1 Large egg
6952 1 t. Kosher or sea salt
6954 6 C. Peanut, Canola, or vegetable oil for deep-frying
6955 1½ lb. Skinless Fish Fillets (large flounder and fluke, haddock, hake, cod) cut
6956 into 4 thin (less than ¾”) slices
6957 3 T. Spiced Seafood Salt or Cajun Seasoning
6960 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.
6962 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.
6964 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.
6966 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.
6969 3 C. Hellman’s Mayonnaise Juice of ½ Large Lemon (2 T.)
6970 ½ Onion, minced (⅓ C.) ¼ C. minced fresh Italian Parsley
6971 4 Medium Dill Pickle Spears, minced (½ C.)
6972 2 T. Capers, rinsed and chopped 2 Hard-Boiled Eggs, finely chopped
6973 ½ t. Kosher or sea salt ½ t. black pepper
6975 Combine all together. Cover tightly, and refrigerate until ready to use. Keeps 1 week.
6978 Ultimate Fish Sammie
6980 Yield: 2 Servings From: Tyler Florence FoodNetwork 2006
6982 1 Whole Tail Piece Fresh Halibut (1¼” thick by about 12” long)
6983 1 C. all-purpose flour
6986 1½ C. Panko Bread Crumbs
6987 kosher salt & freshly ground black pepper
6988 extra-virgin olive oil
6990 1 C. Mayonnaise 1 Lemon, juiced
6991 1 handful fresh Parsley Leaves, finely chopped
6992 1 handful fresh Basil Leaves, finely chopped
6993 1 handful Chives, finely chopped kosher salt
6994 black pepper 2 T. olive oil
6996 12” Sourdough Baguette
6997 1 C. lightly packed hydroponic arugula (leafy variety, with stems)
6998 1 Ripe Avocado, cut in thick slices
6999 Beefsteak Tomato, cut in thick slices
7002 Preheat oven to 350F.
7004 Put a large sheet tray in oven and heat it for 30 min.
7006 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.
7008 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.
7010 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.
7013 Zesty Grilled Tilapia
7015 Yield: 6 Servings From: Paula Deen FoodNetwork 2006
7017 6 fillets (6 oz. each) Tilapia
7018 6 T. olive oil, plus additional for brushing
7019 1 T. Grated orange zest
7020 6 T. freshly squeezed orange juice
7021 1 T. grated Fresh Ginger
7022 1 t. Hot Sauce, to taste
7024 1 dash Freshly ground black pepper
7026 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.
7028 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.
7030 Serve alongside mango rice.
7034 Grilled Tilapia with Lemon Butter, Capers and Orzo
7036 Yield: 4 Servings From: FoodNetwork 2006
7038 1 # Lemon, finely zested
7041 1 # shallot, thinly sliced
7042 1 splash heavy cream
7043 1 stick unsalted butter, at room temperature, cut into cubes
7044 3 dashes Salt and Pepper
7046 4 fillets tilapia, 6 oz. each
7047 ½ lb. Orzo, cooked al dente
7048 ¼ C. chopped Flat-Leaf Parsley Leaves
7051 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.
7055 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.
7059 Wild Berry Sauce for Salmon
7061 Yield: 4 Servings From: Steven Raichlen
7063 2 C. Frozen or Fresh Mixed Berries, thawed (try to use a blend of wild blueberries, marionberries, raspberries, currants and/or gooseberries)
7064 ¼ T. Pure Maple Syrup or Sugar, or more to taste
7065 1 dash Salt and Pepper, to taste
7067 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.)
7069 Drizzle the berry mixture on top of grilled salmon.
7075 Yield: 4 Servings From: adapted from Aaron McCargo, Jr. FoodNetwork2009
7078 1 T. Italian Seasoning
7079 1 t. Cracked black pepper
7084 1 T. Grapeseed Oil, for frying
7085 4 fillets (6 oz. each) Skinless, Boneless Salmon
7087 In a small bowl, combine all the rub ingredients. Season each piece of firsh with the rub.
7089 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.
7091 Note: Awesome served as a taco with corn, avocado, and tomato salad rolled in a flour tortilla.
7097 Yield: 6 Servings From: Stacey Russell FoodNetwork2006
7100 1 C. Miso Paste (soy bean paste)
7101 1 C. Low-Sodium Soy Sauce
7109 Mix all but the fish in a bowl.
7111 Preheat grill to medium. Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.
7115 Dried Porcini Crusted Salmon with Tomato Cream Sauce
7117 Yield: 4 Servings From: Emeril Lagasse 2005
7119 Tomato Cream Sauce (about 2 C.):
7121 ½ C. finely chopped Yellow Onions
7123 2½ C. seeded, chopped Tomatoes (28 oz.)
7124 2 Sprigs Fresh Thyme
7126 ½ C. Chicken (Fish) Stock + 2 T.
7129 2 T. unsalted butter
7132 ½ oz. Dried Porcini Mushrooms
7133 ½ C. Dry Bread Crumbs
7134 1 T. minced Shallots
7136 1 t. chopped Fresh Thyme Leaves
7137 3 T. finely grated Parmesan
7139 4 fillets (6 oz. each) Salmon, skin removed
7144 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.
7146 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.
7149 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.
7151 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.
7154 Parchment Baked Salmon Fillet
7156 Yield: 4 Servings From: Scott Daniels, Krazy Kat’s Restaurant
7158 4 sheets Parchment Paper
7159 4 fillets Salmon, 4 oz. each
7160 1 paper Softened Butter (Pam may be used)
7161 1 dash Salt & Pepper to taste
7162 2 canned Artichoke Hearts, quartered
7163 16 Kalamata Olives, pitted
7164 1 C. Plum Tomatoes, diced ¼”
7165 1 C. Fennel, julienned and sautéed slightly) or carrots, celery, turnips, peppers
7166 2 oz. White Wine (about 1 T. per serving-steaming liquid)
7169 Preheat oven to 450F.
7171 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.
7173 Note: Can make the day before. If so, preheat cookie sheet to prevent slow cooking.
7177 Poached Salmon Fillet with Red Onion Confit
7179 Yield: 4 Servings From: Scott Daniels, Krazy Kat’s Restaurant
7181 4 fillets Salmon, 6 oz. each, skin off, bones removed
7184 ? ? Dried Chili Peppers
7190 ½ medium Onion, julienned
7194 2 C. Red Onion, julienned
7196 ½ C. granulated sugar
7197 ½ C. Balsamic Vinegar
7199 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.
7201 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.
7205 Grilled Salmon Steaks
7207 Yield: 4 Servings From: Scott Daniels, Krazy Kat’s Restaurant
7209 4 steaks Salmon, 6 oz. each
7211 1 dash sea salt and Pepper to taste
7213 Roasted tomato, garlic & herb coulis:
7215 1 dash Salt & Pepper to taste
7218 3 Roasted red peppers, fresh or canned (12 oz. Jar)
7220 ½ C. fresh Basil, roughly chopped
7221 ½ C. fresh Chives, roughly chopped
7222 ½ C. fresh Cilantro (MUST WASH!), roughly chopped
7224 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.
7226 Roasted tomato, garlic & herb coulis:
7227 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.
7231 Vietnamese Gingered Salmon or Flounder
7233 Yield: 4 Servings From: John Kramer
7236 ¼ # Red Sweet Pepper, sliced very thin
7237 1 Bunch Scallions, sliced in halves lengthwise and then horizontally
7238 6 Slices fresh Ginger
7239 ¼ t. Hot Italian Pepper Flakes
7246 2 T. granulated sugar
7249 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.
7253 Salmon Cakes with Creamy Ginger-Sesame Sauce
7255 Yield: 6 Servings From: Ellie Krieger FoodNetwork2006
7257 3 Slices Whole Wheat Sandwich Bread
7258 2 cans (12 oz.) Salmon without skin and bones, drained
7259 2 # eggs, lightly beaten
7261 ½ C. Water Chestnuts, chopped
7262 ¼ C. finely chopped Cilantro Leaves
7264 3 t. olive oil, divided
7265 1 bowl Creamy Ginger-Sesame Sauce, recipe follows
7267 Creamy Ginger-Sesame Sauce:
7268 6 T. Nonfat Greek-style Yogurt
7270 1½ T. freshly grated Ginger
7271 1 t. Toasted Sesame Oil
7272 1 t. Low-sodium Soy Sauce
7274 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.
7276 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.
7278 Chop the remaining scallion. Serve salmon cakes with the sauce and garnish with scallion.
7281 Place all ingredients in a small bowl. Whisk until smooth.
7290 4 Flounder Fillets, 4 oz. each
7293 ½ C. fresh Parsley, chopped
7295 2 T. fresh lemon juice
7296 ¼ lb. fresh Mushrooms, sliced
7297 1 T. all-purpose flour
7301 2 T. Parmesan Cheese
7302 1 T. Fine Dry Breadcrumbs
7305 Preheat oven to 350F. Arrange fillets in a lightly greased 12x8x2” baking dish. Sprinkle with salt, pepper and parsley. Set aside.
7307 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.
7313 Yield: 4 Servings From: Gourmet, September 2001
7315 2 # live lobsters, 1½ lb. each
7316 ¼ C. (½ stick) unsalted butter
7317 ¼ lb. Mushrooms, trimmed and thinly sliced
7321 2 T. Medium-Dry Sherry
7322 1 C. heavy cream, scalded
7325 Plunge lobsters headfirst into an 8 qt. pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 min. from time they enter water, and then transfer with tongs to sink to cool. When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into ¼” pieces. Discard any remaining lobster innards, then rinse and dry shells.
7327 Heat butter in a 2 qt. heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 min. Add lobster meat, paprika, salt and pepper and reduce heat to low. Cook, shaking pan gently, 1 min. Add 1 T. sherry and ½ C. hot cream and simmer 5 min.
7329 Whisk together yolks and remaining 1 T. Sherry in a small bowl. Slowly pour in remaining ½ C. hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160F. Add custard to lobster mixture, stirring gently.
7331 Preheat broiler. Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of the sauce into shells. Broil lobsters 6” from heat until golden brown, 4 to 5 min.
7333 Serve remaining sauce on the side.
7339 Yield: 4 Servings From: Krazy Kats chef, Dan Tagle 2004
7342 3½ C. all-purpose flour
7344 ½-1 t. Salt 1 t. olive oil
7347 1 C. Cooked Lobster Meat (7 oz. Frozen knuckle and claw meat, drained)
7348 1 lb. Mascarpone Cheese (can use Ricotta)
7350 1 dash Fresh Ground black pepper
7352 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.
7354 Roughly chop the lobster meat and fold into the mascarpone gently so as not to shred the meat. Season with salt and pepper.
7356 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.
7358 Note: Semolina is drier and more coarse than all-purpose flour.
7362 2-28 oz. Cans Plum Tomatoes with juice
7363 15 black peppercorns
7365 3 cloves garlic, smashed
7367 8 T. unsalted butter (1 stick)
7370 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.
7372 Note: Only need half this recipe for above pasta. Do not double recipe.
7378 Yield: 2 C. From: Cook’s Nov./Dec. 2003
7380 1 small Carrot, peeled and chopped into rough ½” pieces (about ½ C.)
7381 1 small Celery Rib, chopped into rough ½” pieces (about ½ C.)
7382 1 small Onion, chopped into rough ½” pieces (about ½ C.)
7383 3 T. unsalted butter
7384 ¼ C. all-purpose flour
7385 2 C. Low-Sodium Chicken Broth
7386 2 C. Low-Sodium Beef Broth
7389 5 Whole black peppercorns
7392 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.
7394 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.
7396 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.
7402 Yield: 3 C. From: Barefoot Contessa Family Style
7404 ¼ lb. unsalted butter (1 stick)
7405 1½ C. chopped Yellow Onion (2 onions)
7409 Defatted Turkey Drippings + chicken stock to make 2 C., heated
7410 1 T. Cognac or Brandy
7411 1 T. White Wine, optional
7412 1 T. heavy cream, optional
7414 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.
7416 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.
7422 From: Peter Fontaine 10/30/2000 class
7424 2 # chickens, or about 5 lb. Chicken backs and thighs
7425 2 large onions, with their skins
7428 1 large bouillon cube
7434 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!!
7436 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.
7438 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.
7442 Spice Rubbed Beer Can Chicken
7444 Yield: 4 Servings From: George Duran FoodNetwork 2006
7449 1 T. Ground Coriander
7454 ½ C. extra-virgin olive oil
7457 1 (3½ to 4 lb.) Chicken
7460 Heat a grill to 350F.
7462 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.
7464 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.
7468 Chicken and Chickpea Tagine with Apricots
7470 Yield: 4 Servings From: Bobby Flay FoodNetwork 2006
7476 1 large Yellow Onion, peeled, halved, and thinly sliced
7477 2 Cloves Garlic, finely chopped
7478 1 T. Ras-Al-Hanut, recipe follows
7479 Large Pinch Saffron, soaked in ¼ C. warm water
7481 15 oz. (1 can) Diced Tomatoes, drained
7482 15 oz. (1 can) Chickpeas, rinsed and drained
7483 ¾ C. Dried Apricots, sliced in half-moons
7485 1 garnish Chopped Flat Leaf Parsley
7486 1 garnish Chopped fresh Cilantro
7489 ½ C. Crème Fraiche of Sour Cream
7493 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.
7495 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.
7497 Serve with Couscous with currants, almonds & parsley.
7502 Yield: 2⅛ t. Source: internet
7503 1 t. ground Cinnamon
7507 ⅛ t. ground Cardamon
7513 Yield: 6 Servings From: Giada DeLaurentis, 2006
7515 4 halves chicken, breasts, skinless, with ribs
7516 2 thighs Chicken, skinless, with bones
7517 ½ t. Salt, plus 1 t.
7518 ½ t. Pepper, plus 1 t.
7520 1 # Red Bell Pepper, sliced
7521 1 # Yellow Bell Pepper, sliced
7522 3 oz. Prosciutto, chopped
7523 2 cloves Garlic, chopped
7524 15 oz. (1 can) Diced Tomatoes
7526 1 T. fresh Thyme Leaves
7527 1 t. fresh Oregano Leaves
7530 ¼ C. chopped Flat-Leaf Parsley Leaves
7532 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.
7534 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.
7536 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.
7540 Chicken Salad with Hoisin Sauce
7542 Yield: 2-4 Servings From: Emeril Lagasse, 2003
7544 12 Wonton Skins, cut into ⅛” strips
7545 ½ lb. Snow Peas, ends trimmed and strings removed
7546 1 lb. Chicken Cutlets
7547 ? dash Togarashi or Asian Seasoning
7550 4 C. shredded Napa or other green Cabbage
7551 ½ C. thinly sliced Red Onion
7552 1 T. chopped Mint Leaves
7553 1 T. chopped Cilantro Leaves
7554 1 batch Hoisin dressing, recipe follows
7555 1 garnish green onions, sliced on the bias
7556 1 T. lightly toasted Sesame Seeds, garnish
7558 Hoisin Dressing (Yield: 1 C.):
7560 ¼ C. Rice Vinegar (or white wine vinegar)
7564 ½ t. red pepper Flakes
7566 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.
7568 In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 min. Shock in ice water and pat dry.
7570 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.
7572 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.
7575 In a small bowl, combine together with a whisk and blend well. Keeps 5 days.
7579 Chinese Chicken Salad
7581 Yield: 12 Servings From: Barefoot Contessa Parties!, 2001
7583 4 split Chicken Breasts (bone-in, skin on)
7586 1 dash Freshly ground black pepper
7587 ½ lb. Asparagus, ends removed, and cut in thirds diagonally
7588 1 # Red Bell pepper, cored and seeded
7589 2 Green Onions (white and green parts), sliced diagonally
7590 1 T. White Sesame Seeds, toasted
7594 ¼ C. good Apple Cider Vinegar
7596 1½ T. Dark Sesame Oil
7598 1 clove Garlic, minced
7599 ½ t. peeled, grated fresh Ginger
7600 ½ T. Sesame Seeds, toasted
7601 ¼ C. smooth peanut butter
7603 ½ t. freshly ground black pepper
7605 Preheat oven to 350F.
7607 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.
7609 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.
7611 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.
7617 Yield: 4-6 Servings From: Neeley’s FoodNetwork2006
7620 6 thighs, Chicken, skinless
7623 1 # Medium Onion, sliced
7626 14½ oz. (1 can) Crushed Tomatoes in thick puree
7631 2 T. chopped fresh Parsley Leaves
7633 Heat the oil in a 12” skillet over medium-high heat.
7635 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.
7637 Pour off all but 1 T. of oil from the pan.
7639 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.
7641 Remove chicken from liquid and serve on buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
7645 Cajun Chicken Alfredo
7647 Yield: 4 Servings From: FoodNetwork 2006
7649 4 breasts chicken, 5 oz. each, boneless, skinless
7650 1 C. Blackening Spice (or BBQ spice)
7651 2 T. extra-virgin olive oil
7653 1 C. Roughly chopped Marinated Sun-Dried Tomatoes
7656 ¾ C. grated Parmesan
7658 1 t. freshly ground black pepper
7659 1 lb. cooked Fettucine
7660 ½ C. Sliced Green Onions
7662 Preheat oven to 350F.
7664 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.
7666 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.
7668 When the cream sauce is to desired consistency, stir in ½ C. parmesan, salt, pepper, and pasta.
7670 Nest the pasta on large rimmed plates, pour sauce ove pasta, and garnish with green onions and remaining ¼ C. Parmesan.
7674 Apricot Glazed Chicken with Prunes and Sage
7676 Yield: 8 Servings From: Dave Lieberman
7678 2 # roasting chickens, cut into pieces
7679 12 oz. (1 jar) apricot preserves
7680 15 medium dried Prunes, pitted
7684 20 grinds black pepper
7687 Preheat oven to 400F.
7689 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.
7691 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.
7693 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.
7695 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.
7701 Yield: 4-6 Servings From: Ingrid Hoffman
7703 3-4 lb. Chicken, cut into 8 serving pieces
7704 1 medium Yellow Onion, quartered, plus ½ yellow onion, thinly sliced
7705 4 C. Chicken Broth, low-sodium
7706 1 C. Light Beer, such as lager
7707 3 T. Adobo seasoning
7708 3 T. Worcestershire Sauce
7709 1 C. fresh Cilantro Leaves
7710 6 cloves garlic, roughly chopped
7711 3 C. White Rice, uncooked
7712 1 C. fresh or frozen Peas
7713 2 medium Carrots, finely diced
7714 8 oz. Green Beans, trimmed and quartered
7717 3 T. unsalted butter
7718 ½ # Red Bell Pepper, cored, seeded, ribbed and thinly sliced
7719 ½ # Green Bell Pepper, cored, seeded, ribbed & thinly sliced
7720 1 C. Pimento Stuffed Olives
7722 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.
7724 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.
7726 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.
7730 Balsamic Glazed Chicken Breast
7732 Yield: 6 Servings From: Steve McDonagh & Dan Smith
7736 6 breasts Chicken, 6 oz. each, boneless, skinless (this is ½ what original said)
7737 1 # Spanish Onion, thinly sliced
7738 4 cloves Garlic, chopped
7739 2 Pts. Cherry Tomatoes, quartered
7740 6 T. Balsamic Vinegar
7743 1 dash Freshly ground black pepper
7744 3 T. Parsley, chopped for garnish
7746 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.
7748 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.
7750 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.
7756 Yield: 4 Servings From: Emeril Lagasse
7758 6 oz. thick cut Bacon, cut into ¾” dice
7759 4 Boneless, skinless Chicken Breast halves
7761 ¼ C. all-purpose flour
7762 ¼ C. finely chopped Yellow Onions
7765 1½ C. thinly sliced Red Apples
7767 4 T. unsalted butter, cut into pieces
7768 1 T. chopped Fresh Thyme
7769 1 garnish Fresh chives
7771 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.
7773 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.
7775 Remove from the heat and divide the chicken and sauce among 4 plates. Garnish each serving with the bacon and fresh chives and serve.
7779 Emeril’s Essence (Creole Seasoning)
7789 1 T. Dried Leaf Oregano
7794 Chicken with Mustard Mascarpone Marsala Sauce
7796 Yield: 4 to 6 Servings From: Gaida De Laurentis
7798 1½ lb. Boneless Skinless Chicken Breasts, each breast cut crosswise into 3 pieces
7799 Salt & freshly ground black pepper
7801 5 T. Butter, divided
7803 1 lb. Cremini Mushrooms, sliced
7805 1 C. Dry Marsala Wine
7806 1 C. (8 oz.) Mascarpone Cheese
7808 2 T. chopped fresh Italian Parsley, plus whole sprigs, for garnish
7809 12 oz. dried Fettuccine
7811 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.
7813 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.
7815 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.
7824 4 halves boneless, skinless Chicken Breast
7825 3 med. Onions, sliced
7827 1 cube Chicken-flavored Bouillon
7832 1 garnish Chopped Parsley
7833 4 servings Hot cooked Noodles
7835 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.
7837 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.
7839 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.
7843 Good Karma Schawarma
7845 Yield: 6-8 (more like 10-12) Servings From: adapted from Guy Fieri, FoodNetwork2008
7850 ¼ C. Red Wine Vinegar
7851 4 T. chopped Parsley Leaves
7852 2 T. chopped Oregano Leaves
7855 1 T. ground black pepper
7856 2 t. Red Chili Flakes
7858 4 lb. Boneless, Skinless Chicken Thighs, cut or pounded ⅛” thick
7859 10 oz. Frozen Spinach, thawed and chopped
7860 1 C. Roasted Red Bell Peppers, cut into strips
7861 12-24 loaves Flatbread or Pita Bread
7862 1 # 8x12x4” aluminum tray
7867 ½ English Cucumber, chopped into ¼” dice
7868 ¼ C. Mint Leaves, minced
7872 1 t. Ground black pepper
7874 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.
7876 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.
7879 In a medium bowl, mix all ingredients together well. Refrigerate at least 1 hour.
7883 Sweet and Sour Chicken
7885 Yield: 4 Servings From: Juan-Carlos Cruz FoodNetwork2003
7888 2 t. ground White Pepper
7890 1½ lb. Boneless Chicken Breasts, sliced into thin strips
7892 ¼ C. Low Sodium Soy Sauce
7898 ¼ C. Rice Wine Vinegar
7899 1 T. Orange Marmalade
7900 8 oz. (1 Jar) Baby Corn, drained
7901 8 oz. (1 Can) Sliced Bamboo Shoots, drained
7902 8 oz. (1 Can) Crushed Pineapple, drained
7904 In a large bowl, mix the cornstarch, white pepper, and egg whites. Add the chicken and toss until well coated.
7906 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.
7908 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.
7910 Once sauce is thick and warm, whisk in the pineapple.
7912 To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
7918 Yield: 4 Servings From: Emeril Lagasse FoodNetwork2003
7922 4 T. unsalted butter
7923 4 oz. Button Mushrooms, wiped clean, stems trimmed, and thinly sliced
7924 ¼ C. chopped Yellow Onions
7925 ¼ C. chopped Green Peppers
7927 ¼ C. all-purpose flour
7928 ¼ C. + 2 T. Dry Sherry
7929 ½ C. chicken stock or canned low-sodium broth, heated
7930 2 t. chopped Fresh Tarragon Leaves
7932 ½ t. Ground White Pepper
7934 2½ C. Shredded or Diced Cooked Chicken
7935 1 t. Chopped Parsley Leaves
7936 ½ t. Fresh lemon juice
7938 Combine the milk and cream and heat to simmer. Cover to keep hot.
7940 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.
7942 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.
7944 Serve over split biscuits, rice, or noodles.
7953 2 Eggs, slightly beaten
7955 ½ C. Onion, coarsely chopped
7957 2 C. Cooked Chicken, diced
7958 2 C. shredded Bok Choy or Lettuce
7959 1 medium Red or Green Pepper, cut into 1x⅛” strips
7960 ½ C. diagonally sliced Celery
7963 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.
7965 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.
7967 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.
7975 1 C. Seasoned flour (1 C. all-purpose flour, 1 t. salt and 1 t. pepper)
7977 4 chicken breast halves, boneless and skinless
7978 ¾ lb. Shitake Mushrooms, cleaned, stemmed and julienned
7981 ¾ C. Brown Ale Reduction
7983 1 stick unsalted butter, cut into 1” squares
7984 ¼ C. Scallions, cleaned and cut ¼” pieces
7986 Brown Ale Reduction (Yield: 1 qt.):
7988 64 oz. Brown Ale (6 pack)
7990 ½ medium Onion, peeled and chopped
7991 ½ Celery stick, leaves removed
7992 ½ t. Vinegar (malt vinegar is preferred)
7995 ½ t. coarse black pepper
7998 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.
8000 Deglaze pan with brown ale reduction. Add the heavy cream and reduce by half. When reduced, pull pan from heat and stir in butter.
8002 Remove chicken from oven and place on top. Ladle ale sauce on top of breast and garnish with scallions.
8004 Brown Ale Reduction:
8005 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.
8009 Lemon Chicken Scaloppini
8011 Yield: 4 servings From: O Magazine Feb. 2004
8013 4 halves chicken breast, boneless and skinless
8014 1 C. all-purpose flour
8016 1 t. freshly ground black pepper
8017 3 # eggs, lightly beaten
8018 1½ C. Dry Bread Crumbs or Panko
8020 ½ C. grated Parmesan Cheese
8021 ½ C. Pine Nuts, coarsely chopped
8024 2 T. extra-virgin olive oil
8026 Using a meat mallet, pound chicken breasts between 2 pieces of plastic wrap or waxed paper until they are ¼” thick.
8028 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.
8030 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.
8034 Mustard Chicken in Phyllo Pastry
8038 ½ C. unsalted butter
8039 3 # whole chicken breasts, boned, skinned and cut in 1” cubes
8040 1 dash salt and ground pepper to taste
8042 2 T. minced fresh tarragon
8044 4 T. unsalted butter, melted
8045 10 sheets filo pastry
8047 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.
8049 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.
8057 2¾ lb. Boneless, skinless chicken breasts
8058 2½ T. fresh lemon juice
8061 5 T. Ghee (clarified butter or oil)
8062 Pinch of Cumin Seeds
8064 3 Cloves Garlic, finely minced
8065 1 large Yellow Onion, chopped
8066 1½ t. finely minced fresh Gingerroot
8070 2 large Tomatoes, peeled and chopped
8072 2½ t. ground Coriander
8075 ¼ t. ground Cinnamon
8076 ¼ t. ground Cardamom
8077 1 C. (8 oz.) Plain Yogurt
8078 2 # Apples, peeled and chopped
8080 Sprinkle chicken with lemon juice, 1¼ t. salt & ¼ t. tumeric & rub each piece well.
8082 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.
8090 4 boneless, skinless Chicken Breast Halves
8091 8 oz. Kraft French Dressing
8092 ½ Pkg. Lipton Onion Soup Mix
8093 ½ Can Whole Cranberry Sauce
8095 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.
8099 Pecan Encrusted Chicken
8101 Yield: 4 servings From: Living Without, Fall 2002
8104 4 t. Dijon Mustard (gluten- free (GF)
8105 4 Boneless, Skinless Chicken Breasts (4-6 oz. each), pounded to ¼”
8106 1 Egg, beaten with ½ C. Water
8107 1 C. finely chopped Pecans
8113 Preheat oven to 400F. Combine honey and mustard and set aside.
8115 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.
8117 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.
8121 Sherried Chicken Breasts
8123 Yield: 8 servings From: The Country Innkeeper’s Cookbook
8125 4 whole chicken breasts
8128 2 T. fresh lemon juice
8133 8 T. butter, unsalted
8136 1½ C. liquid from baking pan (add chicken bouillon if not enough)
8138 6 T. grated Parmesan cheese
8140 Preheat oven to 400F.
8142 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.
8144 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.
8147 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.
8149 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.
8155 Yield: 4 servings From: Sandra Lee FoodNetwork 2003
8157 4 chicken breast halves without skin
8158 ⅓ C. AP Flour, for dredging
8162 1 T. Garam Masala seasoning, plus 2 t.
8163 14½ oz. (1 Can) Diced Tomatoes, drained
8164 ½ C. Cream of Chicken Soup, condensed
8165 1 C. Light Coconut Milk
8166 1 dash Salt & Pepper
8168 4 servings Cooked White Rice
8170 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.
8172 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.
8174 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.
8176 Serve hot with white rice.
8182 Yield: 6-8 servings From: The Bombay Café Cookbook
8185 1” Piece Ginger, peeled
8188 2 Medium Onions, minced
8189 1 T. Ground Coriander
8193 1½ lb. Boneless Chicken Thighs, cut into 1” cubes.
8196 ¼ C. Fresh Cilantro, chopped
8198 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.
8200 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.
8202 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.
8204 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.
8210 Yield: 4 servings From: FoodNetwork 2003
8213 6-8 Chicken Thighs (about 2½ lb.), bone in with skin
8214 3 T. extra-virgin olive oil
8215 2 med. Bulb Fennel, halved, cut into ½” wedges attached to core, fronds reserved
8216 1 medium Red Onion, sliced into thin wedges about ⅓½”
8217 4 Cloves Garlic, smashed & peeled
8219 ¼ t. Crushed red pepper Flakes or to taste
8220 ½ C. Oil Packed Sun-Dried Tomatoes, roughly chopped
8221 ⅓ C. Kalamata Olives
8224 1½ C. Uncooked Couscous (10 oz. Box) black pepper
8225 3 C. Low-Sodium Chicken Broth ¾ C. Pine Nuts
8226 1 t. kosher salt, plus addtl. for seasoning 1 Navel Orange, zested
8227 Freshly grated Nutmeg Pinch Cayenne Pepper
8228 ¼ C. roughly chopped Flat Leaf Parsley 2-3 T. Water or Chicken Broth
8230 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.
8232 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.
8234 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.
8236 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.
8239 Roasted Chicken Caprese
8241 Yield: Serves 4 From: Suzanne Pherigo Fort Collins, CO
8243 4 boneless, skinless Chicken Breast halves
8244 6 Medium Roma Tomatoes
8248 8 oz. Mozzarella, cut in ¼” pieces
8249 ¼ C. coarsely chopped fresh Basil Leaves
8254 2 T. freshly squeezed lemon juice
8255 1 clove Garlic (minced)
8259 Preheat oven to 375F.
8261 Whisk vinaigrette ingredients in a small bowl.
8263 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.
8265 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.
8271 Yield: 4 servings From: Gaida De Laurentis FoodNetwork 2003
8274 1 t. chopped fresh Rosemary Leaves
8275 1 t. chopped fresh Thyme Leaves
8276 1 t. chopped fresh Italian Parsley Leaves
8277 1 dash Salt & Pepper
8278 8 cutlets chicken, 3 oz. each
8279 1½ C. Simple Tomato Sauce or purchased Marinara Sauce
8280 ½ C. shredded Mozzarella Cheese
8281 16 t. grated Parmesan
8282 2 T. unsalted butter, cut into pieces
8284 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.
8290 Yield: 6 C. From: Gaida De Laurentis FoodNetwork 2003
8292 ½ C. extra-virgin olive oil
8293 1 small Onion, chopped
8294 2 cloves Garlic, chopped
8295 1 stalk Celery, chopped
8297 sea salt & black pepper
8298 1 (32 oz.) cans Crushed Tomatoes
8301 4 T. unsalted butter, optional
8303 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.
8305 Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
8308 Herb Roasted Turkey Breast
8310 Yield: 6 servings From: Ina Garten FoodNetwork 2008
8312 1 breast turkey, bone-in
8313 1 T. minced Garlic (3 cloves)
8315 1 T. chopped fresh Rosemary Leaves
8316 1 T. chopped Fresh Sage Leaves
8317 1 t. chopped Fresh Thyme Leaves
8319 1 t. ground black pepper
8321 2 T. freshly squeezed lemon juice
8324 Preheat oven to 325F. Place the turkey breast, skin side up, on a rack in a roasting pan.
8326 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.
8328 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.
8332 Bay and Lemon Brined Turkey
8334 Yield: 12-15 servings From: Dave Lieberman 2003
8336 1 # Turkey, 12-15 lb.
8342 2 Lemons, sliced in half
8345 Small Handful of Cloves
8347 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.
8349 Preheat the oven to 350F.
8351 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.
8355 Good Eats Roast Turkey
8357 Yield: 10-12 servings From: Alton Brown 2006
8359 1 # Turkey, 12-15 lb.
8363 ½ C. Light brown sugar
8364 1 Gallon Vegetable Stock
8365 1 T. black peppercorns
8366 ½ T. Allspice Berries
8371 1 # Red Apple, sliced
8379 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.
8381 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.
8383 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.
8385 Remove bird from brine and rinse inside and out with cold water. Discard brine.
8387 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.
8389 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.
8393 Raisin Sauce for Ham
8395 Yield: 1½ C. From: Joy of Cooking, 1975
8399 1½ C. Apple Cider or Fruit Juice
8402 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.
8406 Raisin Grower’s Raisin Sauce
8408 Yield: 4 C. From: www.calraisins.org/Recipes
8410 2 C. firmly packed brown sugar
8412 ½ t. ground Cinnamon
8420 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.
8424 Mom’s Quiche Lorraine
8428 1 # un-baked pie shell
8430 1 medium onion, chopped
8434 1 C. cooked ham, diced
8435 ½ C. Swiss cheese, grated
8440 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.
8442 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.
8444 Serve warm with a lettuce salad.
8446 Note: Can be served as a main dish or in smaller wedges as an appetizer.
8450 Pork Medallions with Pomegranate-Cherry Sauce
8452 Yield: 4 Servings From: The 2009 Cooking Light Holiday Cookbook
8454 1 lb. Pork Tenderloin, trimmed
8458 1 C. Pomegranate Juice
8459 ⅔ C. Dried Sweet Cherries
8461 ½ C. Balsamic Vinegar
8464 2 T. unsalted butter
8466 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.
8468 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.
8472 QBabe’s Coffee-Crusted Pork Tenderloins
8474 Yield: From: adapted from QBabe who adapted from Steve Raichlen
8476 4T. freshly ground coffee beans 4 t. Coarse kosher salt
8477 4 t. Dark brown sugar 2 t. Sweet Paprika
8478 1¼ t. black pepper 1¼ t. Garlic Powder
8479 1¼ t. Onion Powder ¾ t. Ground Cumin
8480 ¾ t. Ground Coriander ¾ t. Unsweetened Cocoa Powder
8481 1-2 lb. Pork Tenderloin
8484 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).
8486 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.
8490 Carne Adobado (spiced pork)
8492 Yield: From: adapted from www.cookingpost.com
8494 12 T. Mild New Mexico Chili Powder
8495 3 lb. Pork Roast (trimmed of all fat and sliced thin)
8498 2 cloves Garlic, mashed
8500 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.
8504 Pork Tenderloins with Homemade Adobo Sauce
8506 Yield: 4-6 Servings From: Emeril Lagasse FoodNetwork 2006
8508 4 # Dried Ancho Chilies
8509 6 Dried Guajillo Chilies
8510 ¼ C. plus 2 T. minced Onion, divided
8511 2¼ T. Minced Garlic, divided
8516 ½ t. Ground Cinnamon
8518 ⅛ t. Ground Allspice
8519 1 Pinch Ground Cloves
8521 2 Pork Tenderloins (about 2-2½ lb. total)
8522 3 T. olive oil, divided
8523 ¾ C. Chicken Broth, low-sodium
8525 1 oz. Bittersweet Chocolate, chopped
8528 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.
8530 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.
8532 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.
8534 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.
8536 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.
8543 2 Pork Tenderloins (1½lb. total) or 3 chops
8544 2 T. Butter or vegetable Oil
8545 1 # Red Onion, finely chopped
8546 4 # Golden Delicious Apples, peeled, cored and thinly sliced
8547 ¼ C. Calvados (apple brandy) or Apple Cider
8557 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.)
8559 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.
8561 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.
8563 Slice pork ¼” thick. Arrange slices around edge of oval platter. Spoon apple sauce into center and serve.
8567 Potstickers with Spicy Dipping Sauce
8569 Yield: 24 Dumplings From: Martin Yan, 2003
8573 1 T. Seasoned Rice Vinegar
8574 1 T. Chili-Garlic Sauce
8579 2 oz. Uncooked Shrimp, shelled, deveined, and finely chopped
8581 ¼ C. Minced Water Chestnuts
8582 2 T. minced Chinese Celery
8583 1 t. minced Cilantro Leaves
8584 ½ t. minced fresh Ginger
8588 dash ground White Pepper
8590 24 Potsticker (won ton) Wrappers
8592 ⅔ C. Chicken Broth or Water
8594 To make the Dipping Sauce: In a medium bowl, combine all ingredients. Mix well and reserve.
8596 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.
8598 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.
8599 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.
8603 Honey Soy Dipping Sauce (for Potstickers)
8605 Yield: ⅓ C. From: Emeril Lagasse, 2003
8608 2 T. Orange Blossom Honey
8609 2 t. fresh Ginger, peeled and minced
8611 ¼ t. red pepper Flakes
8612 1 t. Toasted Sesame Seeds
8614 Whisk together everything except sesame seeds. (Note: Can be made 1 day ahead). Cover; chill. Just before serving stir in sesame seeds.
8618 Mom’s Pork Chop Casserole
8622 4 small medium-thick pork loin chops
8623 2 ripe tomatoes, sliced into 4 thick slices
8624 1 large onion, sliced into 4 thick rings
8625 ½ green pepper, sliced into 4 rings
8628 few pinches dried marjoram
8629 few pinches dried thyme
8631 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).
8633 Pour in consommé and sprinkle with a few pinches of marjoram and thyme.
8635 Pre-heat oven to 350. Bake, covered, for 1 hour.
8639 All Day Pork Loin Chili
8641 Yield: 14-16 servings From: Dan Smith & Steve McDonough, FoodNetwork 2006
8644 3 lb. Boneless Pork Loin, cut into 2” cubes
8645 1 dash Salt & Pepper
8646 1 # Spanish Onion, cut into 1” dice
8647 2 Cloves Garlic, minced
8648 2 # Red Bell Peppers, seeded and cut into 1” dice
8649 2 small-cans Diced Green Chilies
8650 2 T. Light brown sugar
8654 3 T. Cilantro, chopped
8655 15 oz. (1 can) Diced Tomatoes, with juice
8657 ½ C. prepared Black Coffee
8659 15 oz. (1 can) Black Beans, drained
8660 30 oz. (2 cans) Kidney Beans, drained
8661 1 C. Sour Cream, for serving
8662 2 C. shredded Cheddar, for serving
8663 several # Sliced Jalapeños, for serving
8665 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.
8667 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.
8669 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.
8673 Shot-and-a-Beer Pork Stew
8675 Yield: 6 Servings From: Sunset Magazine Oct. 2009
8677 2 Large Dried Chipotle Chiles 2 Large Dried Ancho Chiles
8678 12 oz. Lager Beer (Tecate) ¼ C. White (silver) Tequila
8679 3½ lb. Pork Shoulder, cut into 2” cubes
8680 2 t. kosher salt 1 T. vegetable oil
8681 1 Medium Onion, chopped 3 Cloves Garlic, chopped
8682 ¾ lb. Tomatoes, chopped 2 t. Dried Mexican Oregano
8683 2 t. Dried Ground Cumin
8684 Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
8686 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.
8688 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.
8690 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.
8692 Note: I like to shred the cooked pork and use as a taco filling.
8696 Beer-Basted Pork Roast
8698 From: Karen Saracusa, Food Network, 2003
8700 6 C. Beer (I use Belgium Ale like Abbey…)
8701 2½ C. packed Dark brown sugar
8702 1½ C. Apple Cider Vinegar
8707 2 t. dried Crushed red pepper Flakes
8709 1 # Boston Pork Butt, 5-8 lb.
8711 Preheat oven to 300F.
8713 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.
8715 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).
8721 Yield: 3½ C. From: Meet the Neely’s FoodNetwork2008
8725 ½ C. Apple Cider Vinegar
8726 5 T. Light brown sugar
8732 1 T. Worcestershire Sauce
8734 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.
8738 James Beard’s Awesome Barbecue Sauce
8744 3 cloves garlic, finely chopped
8748 1½ t. ground black pepper
8751 1 t. dried basil or 2 T. fresh basil
8754 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.
8756 Store in mason jars in refrigerator (keeps a few months at least).
8758 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).
8760 Serve with grilled ham, grilled pork chops, grilled chicken, and beef or pork ribs.
8765 Yield: 16-20 servings From: Brine from Alton Brown
8767 15 lb. Pork Shoulder
8770 8 oz. or ¾ C. Molasses
8771 12 oz. Pickling Salt
8776 1 t. freshly ground black pepper
8781 1 t. dark or light brown sugar
8785 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).
8787 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.
8789 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.
8793 Baby Back Ribs with Homemade Barbecue Sauce
8795 Yield: 4 servings & 5 C. Sauce From: Emeril Lagasse, 2003
8797 2 racks Baby Back Pork Ribs, about 4 lb., each cut in half
8798 2 T. Essence or favorite rub
8799 12 oz. Dark Brown Ale (Recommend Abita Turbo Dog)
8801 1 C. finely chopped Yellow Onions
8802 ½ C. Cane Syrup or Molasses
8804 2 T. fresh lemon juice
8805 2 T. Creole or other spicy whole-grain Mustard
8806 2 T. Dark brown sugar
8808 1 T. minced Jalapeño Peppers
8809 1 T. Worcestershire Sauce
8810 1 t. Hot Pepper Sauce
8814 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.
8818 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.
8820 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.
8824 Sweet Bourbon Baby Back Ribs
8828 2 slabs Baby Back Ribs
8829 ½ C. Bourbon (or Heineken)
8830 1 C. Apple Juice (not cider)
8833 ½ t. red pepper Flakes
8834 2 T. Grill Seasoning
8835 4 to 5 Cloves Garlic, chopped
8836 1 coating Barbeque Sauce
8838 Preheat oven to 300F.
8840 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).
8842 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.
8844 Note: I skip adding the bourbon to a store-bought barbeque sauce and instead make a bourbon barbeque sauce.
8848 The Ultimate Barbequed Ribs
8850 Yield: 4-6 servings From: Tyler Florence FoodNetwork2007
8852 2 slabs Baby Back Ribs (about 3 lb.)
8853 kosher salt and black pepper
8854 extra-virgin olive oil
8856 4 Sprigs Fresh Thyme
8858 3 smashed Garlic Cloves
8860 1 C. Peach Preserves
8861 2 T. Dijon Mustard or 1 T. Dry Mustard
8864 2 T. Red or White Wine Vinegar
8868 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.
8870 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.
8872 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.
8874 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.
8878 Baby Back Ribs with Coffee-Bourbon Barbecue Sauce
8880 Yield: 4 servings From: Emeril Lagasse, 2002
8882 1 C. Bourbon Whiskey
8884 1 C. chopped Yellow Onion
8885 1 T. Essence (Creole seasoning)
8886 1 t. red pepper Flakes
8888 1 Jalapeño, seeds and stem removed, minced
8889 1 t. grated lemon zest
8891 ¾ C. brewed strong Black Coffee
8892 ½ C. packed Dark brown sugar
8893 ¼ C. Red Wine Vinegar
8894 ¼ C. fresh lemon juice
8895 2 T. Worcestershire Sauce
8896 2 T. corn syrup or Dark Molasses
8897 1 T. hot red pepper Sauce
8899 ½ t. ground black pepper
8900 2 whole racks Baby Back Ribs, about 4 pounds, cut in half
8902 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.
8904 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.
8906 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.
8910 Braised Pork with Figs and Port
8912 Yield: 4 Servings From: Kitchen Sink Cooking Class-Peter Fontaine
8914 2 Pork Tenderloins, trimmed up well
8915 ½ lb. dried Mission Figs, cut in med. size pieces (or 1 Dz. Fresh figs cut in half)
8918 Salt and Pepper to taste
8919 2 Sprigs fresh Thyme
8920 1 C. Water (or stock)
8923 Preheat oven to 350F.
8925 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.
8927 Note: also can try with prunes.
8931 Pork Loin with Fig and Port Sauce
8933 Yield: 4-6 Servings From: Giada De Laurentis
8937 1¼ C. Reduced-Sodium Chicken Broth
8938 8 Dried Black Mission Figs, coarsely chopped
8939 2 sprigs fresh Rosemary
8942 3 T. unsalted butter, cut into pieces
8943 Salt and freshly ground black pepper
8947 2 T. chopped fresh Rosemary Leaves
8948 1 T. Salt, plus additional for seasoning
8949 1½ t. freshly ground black pepper, plus additional for seasoning
8950 1 C. canned Low-Salt Chicken Broth
8951 1 # Pork Loin, 4-4.5 lb., boneless
8954 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.
8957 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.
8959 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.
8961 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.
8965 Grilled Pork Paillards with a Scallion Ginger Sauce
8969 2 trimmed pork loin medallions (or thin cut center loin pork chops-no need to pound))
8972 1 t. garlic clove, minced
8973 1t. fresh ginger, minced or candied ginger
8976 1 t. Oriental chili paste or cayenne pepper (optional)
8977 Salt & pepper to taste
8981 ¼ C. rice wine vinegar
8983 2 T. fresh ginger, minced
8985 1 T. granulated sugar
8986 ½ C. finely sliced scallion rings
8988 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.
8990 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.
8994 Swedish Potato Bologna
8996 5 lb. Lean Ground Pork
8997 5 lb. Potatoes (raw, ground)
8998 5 small Onions (ground)
9003 Soak casings in cold water. Cut into about 18” lengths and rinse under cold running water, letting water run through them.
9005 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.
9007 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.
9009 Can be frozen for use later. Before serving, brown bologna in bacon fat and cut into 2-3” pieces.
9013 Lynn’s Cabbage Rolls
9017 8 large cabbage leaves
9018 1 lb. Bob Evans Original Sausage (in a tube)
9021 1 egg, slightly beaten
9024 21½ oz. (2 10¾ oz. cans) condensed tomato soup
9026 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.
9030 Sylvan Dale Meat Marinade
9032 From: Sylvan Dale Ranch, Loveland, CO
9035 ½ C. Worcestershire Sauce
9036 2½ oz. A-1 Steak Sauce
9037 ½ Can orange juice Concentrate (do not dilute) or pineapple juice
9039 4 oz. chopped Garlic
9040 4 oz. fresh Ginger or 2 oz. Ginger Powder
9042 1 T. crushed red pepper Flakes
9043 1 oz. cracked black pepper
9044 3 fresh Serrano or Jalapeño Peppers (deseeded)
9046 Mix together. Marinate meat overnight. Grill normally.
9050 Fajita Meat Marinade
9052 Yield: enough for 1½ lb. Meat From: Ducane cookbook
9055 ½ C. Lime Juice (2-3 Limes)
9063 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.
9067 20 Minute Spaghetti Sauce
9071 1 can (6 oz.) tomato paste
9073 1 T. dry minced onion
9074 ½ T. grated Parmesan cheese
9076 ½ t. Italian herb seasoning
9080 1 Beef bouillon cube
9083 Mix together and simmer (covered) 20 minutes, stirring occasionally.
9089 Yield: 6-8 Servings From: adapted fromAnn Burrell FoodNetwork2008
9091 1 large Onion, cut into 1” dice
9092 2 large Carrots, cut into ½” dice
9093 3 Ribs Celery, cut into 1” dice
9095 1 pan extra-virgin olive oil, coat the pan
9098 3 C. hearty Red Wine (zinfandel)
9101 1 Bunch Thyme, tied in a bundle
9103 ½ C. grated Parmigiano-Reggiano
9104 1 drizzle High Quality extra-virgin olive oil, for finishing
9106 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.
9108 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.
9110 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.
9112 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.
9114 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.
9117 Pino’s Tomato Sauce for Spaghetti
9119 Yield: 4 Servings From: Pino
9121 28 oz. Peeled Whole Tomatoes (Italian brand)
9122 10 fresh Basil Leaves
9123 ¼ medium Onion, thinly sliced
9124 3 Cloves Garlic, lightly smashed
9125 ¼ C. extra-virgin olive oil
9127 ½ t. Sugar (if tomatoes are bitter)
9130 1 t. extra-virgin olive oil
9132 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.
9134 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).
9138 Quick Marinara Sauce
9140 Yield: 6 C. From: FoodNetwork2006 URL: http://www.foodnetwork.com/recipes/food-network-kitchens/quick-marinara-sauce-recipe3/
9142 ¼ C. extra-virgin olive oil
9143 ¼ # medium onion, diced, about 3 T.
9144 4 cloves garlic, sliced
9145 84 oz. tomatoes, 3 28 oz. whole, peeled cans, roughly chopped
9147 1 small-bunch basil leaves, chopped
9151 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.
9153 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.
9159 Yield: 10-12 Servings From: FoodNetwork2006
9161 ¼ C. Extra-Virgin Olive Oi6 oz. Good olive oil
9162 12 Cloves Garlic, finely sliced
9163 1 Large or 2 Medium Spanish Onions, finely diced
9164 28 oz. (1 can) Crushed Tomatoes
9167 1 Large handful Julienned Fresh Basil Leaves
9169 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.
9173 Grandma Maroni’s Meatballs
9175 Yield: 8-10 Servings From: FoodNetwork2006
9178 4 oz. Dried Bread Crumbs
9182 3 oz. grated Spanish Onion
9183 2 oz. finely diced fresh Garlic
9184 2 oz. finely chopped Fresh Italian Parsley Leaves
9185 2 oz. finely chopped Fresh Basil Leaves
9187 Preheat oven to 350F. Spray a baking sheet with olive oil cooking spray.
9189 Mix all ingredients thoroughly in a large bowl. If mixture seems a little loose, add ore bread crumbs.
9191 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.
9195 Northern Italian Pasta Shell Stuffing
9197 Yield: 6-8 Servings From: FoodNetwork2006
9199 2 pkgs. Frozen, Chopped Spinach
9201 16 oz. (2 8 oz. pkgs.) cream cheese, softened
9202 2 large onions, chopped
9204 1 dash Salt & Pepper
9205 2 Jumbo Eggs (or 3 Large)
9206 1 LB. Jumbo Pasta Shells
9207 2 C. Tomato Sauce (your own or ready made)
9209 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.
9211 Preheat oven to 350F.
9213 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.
9217 Ultimate Meatballs al Forno
9219 Yield: 6-8 Servings From: Tyler Florence
9221 ½ Baguette, crust removed
9223 1½ lb. ground Beef Sirloin
9225 ½ Bunch fresh Parsley
9227 2 Cloves Garlic, finely chopped
9228 ½ C. extra-virgin olive oil, plus extra for drizzling
9230 ½ C. freshly grated Parmesan
9231 ⅓ C. ground Pine nuts
9232 sea salt and black pepper
9233 1 C. Dry Breadcrumbs
9234 ½ lb. Chanterelle Mushrooms
9235 2 Pt. vine-ripened small Tomatoes
9236 1 Medium Ball fresh Mozzarella
9238 Preheat oven to 350F.
9240 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.
9242 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.
9244 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.
9246 Serve over creamy polenta.
9249 Minute Steaks in Sauce
9252 2 sprinkles Dry mustard
9254 1 squeeze Lemon juice
9255 ? ? Worcestershire sauce
9259 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.
9265 Yield: 8 Servings From: Tyler Florence
9267 extra-virgin olive oil
9268 1 Medium Onion, chopped
9269 2 Cloves Garlic, chopped
9270 1 lb. Lean Ground Beef
9271 1 Medium Jar Ketchup, about 2½ C.
9273 1½ T. Prepared Yellow Mustard
9274 1 dash kosher salt & black pepper
9277 1 C. Grated Cheddar Cheese
9279 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.
9281 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.
9285 Aunt Margaret’s Empanadas
9289 2 cans refrigerated biscuits
9290 1 lb. ground round beef
9291 1 package taco seasoning mix
9292 1 bag shredded cheddar or Monterey jack cheese
9296 Pull biscuits apart. On floured surface, roll out each biscuit into a large circle.
9298 In a large skillet, brown the ground beef. Drain fat. Add taco seasoning and cook according to directions on package.
9300 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.
9302 Place on baking sheet. Bake according to biscuit directions.
9304 Serve salsa and sour cream separately.
9307 Mom’s Lasagna Casserole
9314 8 small cans tomato paste
9315 4 large onions, chopped
9316 2 large green peppers, chopped
9317 4 large cloves garlic, chopped fine
9319 salt and pepper to taste
9323 32 oz. ricotta cheese
9324 32 oz. sliced Mozzarella cheese
9325 8 oz. lasagna noodles
9326 lots of Parmesan Reggiano cheese, grated
9328 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.
9330 Cook noodles in salted and oiled water approximately 10 minutes or until al dente. Drain and rinse with cool water to stop cooking.
9332 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.
9334 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.
9336 Pre-heat oven to 350. Bake for 30-40 minutes or until bubbly and hot through.
9344 2 cloves Garlic, crushed
9345 1 can (8 oz.) Tomato sauce
9346 2½ C. Canned tomatoes
9350 8 oz. very wide Lasagna noodles
9351 ½ lb. Swiss cheese, grated
9353 ½ C. grated Parmesan cheese
9355 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.
9357 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.
9363 Yield: 8-10 servings
9365 4 medium Onions, chopped
9377 Sauté onions in butter until just browned. Mix with remaining ingredients and form into patties. Immediately grill over charcoal.
9379 Note: If not cooking immediately, allow onion mixture to cool to room temperature before mixing with beef.
9385 Yield: 10-12 hamburgers From: Ina Garten
9388 1 lb. Ground Sirloin
9389 3 T. Steak Sauce (recommended: Crosse & Blackwell)
9390 6 Extra-Large Egg Yolks
9392 ¾ t. freshly ground black pepper
9393 4 T. cold unsalted butter
9396 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.
9398 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.
9402 Dad’s Meatloaf with Tomato Relish
9404 Yield: 6-8 Servings From: Tyler Florence’s Real Kitchen
9407 2 glugs, extra-virgin olive oil
9408 1 # Onion, finely diced
9409 2 cloves garlic, minced
9411 2 # red peppers, cored, seeded, and finely diced
9412 2 Tomatoes, halved, seeded, and finely diced
9413 ¼ C. chopped fresh Flat-Leaf Parsley
9415 1 T. Worcestershire Sauce
9416 sea salt and freshly ground black pepper
9420 1 pinch sea salt and freshly ground black pepper
9422 2 sprigs Thyme, leaves stripped
9423 ¾-1 C. fresh Bread Crumbs
9426 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
9428 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.
9430 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.)
9432 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.
9436 Branding Crew Meatloaf
9438 Yield: 8 Servings From: Mel Coleman
9442 Salt, Pepper, Savory Salt
9445 1 Egg, slightly beaten
9451 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.
9455 Swedish Meatballs with Lingonberry Sauce
9457 Yield: 6-8 Servings From: Tyler Florence
9459 1 C. fresh Bread Crumbs, dried out
9461 6 T. unsalted butter
9463 2 cloves garlic, minced
9464 1 t. Caraway Seeds, toasted and ground
9465 kosher salt and freshly ground black pepper
9469 1 handful fresh Flat-Leaf Parsley, chopped, plus more for garnish
9470 1 handful fresh Dill, chopped
9471 2 T. all-purpose flour
9474 ¼ C. Lingonberry or red currant jam, plus more for serving
9476 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.
9478 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.
9480 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.
9484 Swedish Meatballs with Dill
9486 Yield: 6 Entrée Servings
9489 1 small Onion, finely grated
9490 1 T. finely chopped Garlic
9491 1 t. Ground Allspice
9492 ¼ t. plus a pinch of Nutmeg
9493 ¼ C. plus 5 T. chopped fresh Dill
9494 1 Large Egg, lightly beaten
9495 ¼ C. dried Bread Crumbs
9496 Salt & coarsely ground black pepper, to taste
9498 1 C. defatted Rich Beef Broth
9501 Coarsely ground White Pepper, to taste
9503 Mix the beef, onion, garlic, allspice, ¼ t. nutmeg, ¼ C. dill, the egg, bread crumbs, salt & pepper. Form into walnut-size balls.
9505 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.
9507 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.
9511 The Ultimate Beef Stew
9513 Yield: 4-6 Servings From: Tyler Florence
9515 ¼ C. extra-virgin olive oil, ofr frying, plus more to drizzle
9517 2 C. all-purpose flour
9518 2-3 lb. Beef Chuck Shoulder Roast, cut into 2” pieces
9519 sea salt & black pepper
9520 1 Bottle Good Quality Dry Red Wine (recommended: Burgundy)
9521 8 Fresh Thyme Sprigs
9522 6 cloves garlic, smashed
9523 1 Orange, zest removed in 3 1” strips
9527 9 small New Potatoes, scrubbed clean and cut in half
9528 ½ lb. Carrots, peeled and sliced
9529 2 C. Frozen Pearl Onions
9530 1 lb. White Mushrooms, cut in half
9531 ½ lb. Garden Peas (frozen or fresh)
9532 Horseradish Sour Cream (recipe follows)
9534 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.
9536 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.
9538 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.
9540 Horseradish Sour Cream: 1 C. Sour Cream, 1 T. Prepared Horseradish
9541 Beef in Beer with Mushrooms
9543 From: Wilmington News Journal, 2003
9545 3-3½ lb. Beef Cubes (shoulder or chuck tenders, NOT sirloin or round)
9549 2 medium Onions, sliced
9551 2 cloves Garlic, chopped
9552 Sprigs of fresh herbs (thyme, rosemary, parsley, sage) tied together
9554 1 Pint Ale or Stout Beer
9555 1 lb. mixed Mushrooms
9557 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.
9559 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.
9561 This goes very well with mashed potatoes or buttered noodles, crisp green vegetables and some crusty bread.
9567 Yield: 8 servings From: Paula Deen FoodNetwork 2008
9569 1 # Chuck Roast, 3-4 lb., boneless
9574 1 C. thinly sliced Onion Wedges
9575 3 cloves Garlic, crushed
9577 10¾ oz. (1 can) Cream of Mushroom Soup
9579 2 T. Worcestershire Sauce
9580 1 T. Beef Bouillon Granules
9583 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.
9585 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.
9587 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.
9591 Spicy New England Pot Roast
9593 Yield: 8 servings From: Inn at Cedar Falls Hocking Hills, OH
9595 4-5 lb. Beef roast such as chuck roast
9596 2 T. vegetable oil or bacon grease
9597 ? ? Flour, to match drained fat
9601 1 large onion, thinly sliced
9602 2-3” cinnamon sticks
9607 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.
9611 Grilled Sirloin with Porcini Paste
9613 Yield: 4 servings From: FoodNetwork2003
9616 ¼ C. Dried Porcini Mushrooms
9619 5 large Garlic Cloves, minced
9620 1 T. red pepper Flakes
9622 ¼ C. extra-virgin olive oil
9624 4 (8 oz.) Boneless Sirloin Steaks, ¾” to 1” thick
9626 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.
9628 Brush the steaks on both sides with the porcini paste. Cover and refrigerate for at least 30 min.
9630 Prepare a medium-hot fire in your grill. Grill the steaks, for 3 to 4 min. on each side for medium-rare.
9636 Yield: 4 servings From: Bob Blumer, FoodNetwork
9640 4 steaks beef tenderloin, 6 oz. each, ¾” thick
9644 ⅔ C. Half-and-Half or Light Cream
9645 3 T. Brined Green Peppercorns (drained)
9647 Rub salt & pepper over both sides of the steak.
9649 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).
9651 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.)
9653 Remove steaks from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
9655 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.
9661 Yield: 8 servings From: FoodNetwork 2008
9663 6 Bone-In Short Ribs (about 5¾ lb.)
9664 6 pinches kosher salt
9665 1 pot extra-virgin olive oil
9666 1 large Spanish Onion, cut into ½” pieces
9667 2 ribs Celery, cut into ½” pieces
9668 2 Carrots, peeled, cut in half lengthwise, then cut into ½” pieces
9669 2 cloves Garlic, smashed
9671 2-3 C. Hearty Red Wine
9673 1 Bunch Fresh Thyme, tied with kitchen string
9676 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.
9678 Preheat oven to 375F.
9680 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.
9682 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.
9686 Grilled Marinated Flank Steak
9694 2 T. light brown sugar
9695 1 T. Gingerroot, peeled and minced
9696 2 cloves Garlic, minced
9698 1 t. red pepper Flakes
9699 1½-1¾ lb. Flank Steak
9701 In a large ceramic or glass dish, combine all ingredients except steak. Add steak. Refrigerate overnight or up to 3 days, turning occasionally.
9703 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.
9705 SHALLOT BUTTER: Makes ¾ C.
9706 ¼ C. minced Shallots
9708 1 stick unsalted butter, softened
9709 2 T. fresh Parsley, minced
9711 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.
9715 Mom’s Beef Stroganoff
9719 2 lb. boneless sirloin beef (or beef tenderloin)
9722 1 clove garlic, finely chopped
9723 ½ lb. fresh mushrooms, sliced
9725 1-2 t. A-1 steak sauce
9729 2 beef bouillon cubes
9732 1½ C. cooked wild rice
9733 4 C. cooked white rice
9735 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.
9737 Add sour cream, stirring until well-combined. Add beef and simmer until sauce and beef are hot.
9741 Alternative: Serve over wide noodles instead of rice.
9745 Horseradish & Garlic Prime Rib
9747 Yield: 6-8 servings From: Tyler Florence 2006
9750 1 # Rib Roast, 3-rib, about 6 lb.
9751 5 cloves garlic, smashed, plus 2 heads Garlic, halved
9752 ½ C. grated fresh or prepared Horseradish
9754 ¼ C. freshly ground black pepper
9755 ½ C. extra-virgin olive oil
9756 2 # Carrots, peeled and chopped
9758 1 # Red Onion, halved
9761 1 T. unsalted butter
9762 extra-virgin olive oil
9763 2 lb. Mushrooms (Cremini, oyster, shitake, chanterelle, or white), sliced
9764 2 sprigs thyme, stripped leaves
9765 1 dash sea salt, black pepper
9766 ½ C. Cabernet Sauvignon
9767 ¼ C. Low-Sodium canned Beef Broth
9769 1 T. minced fresh Chives
9771 Preheat oven to 350F.
9772 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.
9774 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.
9777 Mushroom Stuffed Beef Tenderloin with Madeira Sauce
9781 1 # well-trimmed beef tenderloin, 4 lb.
9782 ¼ lb. fresh mushrooms, chopped
9783 ½ small onion, finely chopped
9793 1 t. Bovril (optional – Laurie doesn’t use this)
9795 1 t. Worcestershire sauce
9796 ⅓ C. fresh mushrooms, minced
9798 Make a 1½” slash on top of meat, lengthwise, to form a pocket. (Do not cut through the two ends of the meat.)
9800 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.
9802 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).
9804 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.
9806 Note: This is SCRUMPTIOUS!!!!! Always gets rave reviews. Can also combine mushroom mixture with sauce and serve over any kind of grilled steak.
9810 Rolled Flank Steak with Prosciutto and Basil
9814 1 C. coarse dry bread crumbs
9815 ½ C. chopped flat-leaf parsley
9816 ½ C. shredded Italian Fontina cheese (3 oz.)
9817 ¼ C. black olives, pitted and chopped (1½ oz.)
9818 ¼ C. freshly grated Parmesan cheese (¾ oz.)
9820 1 T. plus 2 t. finely chopped thyme
9822 5 oz. thinly sliced proscuitto
9825 1 t. freshly ground pepper
9827 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.
9829 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.
9831 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.
9833 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.
9835 Note: The rolled flank steak can be refrigerated overnight. Bring to room temperature before grilling.
9838 Stuffed Flank Steak Roulade
9840 Yield: 4-6 Entree Portions
9842 1 flank steak (about 2 #)
9843 10 roasted garlic cloves
9844 4 roasted bell peppers (red, green, yellow)
9845 ½ # fresh spinach (lightly wilted)
9846 6 canned artichoke hearts, sliced ¼” thick (12 oz.)
9848 Salt & freshly ground pepper to taste
9853 2 cloves garlic, minced
9854 8 oz. Ginger ale or 7-Up
9855 freshly ground pepper
9857 Butterfly the flank steak lengthwise leaving just enough attached to appear as one solid piece. Marinate steak 6 hours or overnight.
9859 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.
9863 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.
9865 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.
9871 Yield: 3½ C. Time: 20 min.
9873 4 squares semisweet chocolate
9875 4 C. confectioner’s sugar
9877 1½ C. (12 oz.) evaporated milk
9880 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.
9889 2 C. granulated sugar
9890 2 t. fresh lemon juice
9893 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.
9897 Espresso Mascarpone Cream
9899 Yield: 8 Servings From: Giada De Laurentis
9902 2 T. Instant Espresso Powder
9903 ¾ C. Mascarpone Cheese, at room temperature
9905 ½ C. Confectioner’s Sugar
9907 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.
9909 Dollop the espresso cream atop slices of angel food cake.
9915 Yield: enough for one cake
9917 6 T. butter, softened
9919 ½ t. vanilla extract
9924 Combine butter, salt and extracts. Alternate adding powdered sugar and milk, until creamy texture. Spread on cake with knife.
9927 Mom’s 7-Minute Icing
9929 Yield: enough for one cake
9933 ¼ t. cream of tarter
9935 1½ t. vanilla extract
9937 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.
9940 Lynn’s Fudge Frosting
9942 Yield: enough for one cake
9946 2 oz. chocolate, melted
9950 1 t. vanilla extract
9953 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.
9955 Note: Excellent on brownies
9962 1 lb. (4 C.) Powdered Sugar
9963 6 T. Water (or 6T. pasteurized egg whites in lieu of water & meringue powder)
9964 3 T. Meringue Powder
9966 Beat water & meringue powder on low to combine then beat on high. Gradually add sugar.
9976 1 Box (1 lb.) Powdered Sugar plus some, sifted
9978 Bring butter, milk and cocoa to a rolling boil. Remove from heat; add vanilla and sugar. Frost immediately.
9980 Note: Better on a sheet cake than a layer cake.
9984 Whipped Cream Cheese Frosting
9986 Yield: 2½ C. From: George Geary
9988 6 oz. cream cheese, softened
9989 2 T. whole milk, doesn’t work with cream or water
9990 4 C. heavy cream, chilled
9991 1⅓ C. powdered sugar
9993 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.
9997 Creamy Orange Frosting
10001 ½ C. Crisco shortening
10004 1 t. grated Orange peel
10005 3 C. Confectioner’s sugar
10006 ¼ C. Orange juice—use undiluted
10008 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.
10014 Yield: 4 Servings From: Tyler Florence
10018 ¼ C. Dry Marsala Wine
10019 8 long-stemmed Strawberries
10021 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.
10023 Spoon the zabaglione into dessert bowls and serve with fresh strawberries.
10029 Yield: 6-10 servings
10034 1 pkg. Vincenzi lady fingers (get the crunchy kind, not the soft kind)
10035 1-1½ C. very strong coffee
10039 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.
10041 Whip the egg whites to firm peaks. Fold into the egg and cheese a little at a time. Set aside until needed.
10043 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.
10045 Just before serving, sieve the cocoa over the top.
10058 3 oz. Bittersweet Chocolate
10059 12 Ripe Fresh Green or Black Figs
10062 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).
10064 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.
10066 To serve, place 3 figs on each plate and drizzle with the port syrup.
10068 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.
10072 Mom’s Prune Nut Whip
10074 Yield: 6-8 servings
10077 ½ C. shredded blanched almonds
10078 ½ C. powdered sugar
10079 1 t. vanilla extract
10080 ⅛ t. almond extract
10083 ½ pint whipped cream
10085 Pit cooked prunes and cut into quarters. Combine prunes, almonds, sugar, extracts, salt and lemon juice. Fold prune mixture into stiffly whipped cream. Chill.
10087 Serve in crystal glasses.
10093 Yield: 4 Servings From: Tyler Florence
10095 1 Pt. Blueberries (or 64 oz. Frozen Mixed Berries)
10096 1 Pt. Strawberries, hulled and cut into thick slices
10103 1 qt. heavy whipping cream
10106 1 Pound Cake, cut into ½” slices
10108 Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
10110 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.
10112 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.
10114 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.
10118 Mascarpone and Berry Parfait
10120 Yield: 8 Servings From: adapted from Gourmet Magazine
10123 1 C. Strawberries, cut in half
10125 1 C. Red Raspberries
10126 8 T. Liqueur (Chambord or Cassis)
10127 8 oz. Mascarpone Cheese
10129 ¼ C. Confectioner’s Sugar
10130 1 T. vanilla extract
10132 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.
10135 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.
10137 Layer in parfait glasses, starting with berries, and then topping. Repeat for a second layer of both.
10143 Yield: 4 Servings From: Cook’s Country June/July 2005
10145 4 oz. (½ pkg.) cream cheese, at room temperature
10148 2 C. fresh Raspberries
10149 1 C. fresh Blueberries
10150 ¼ C. packed Light brown sugar
10152 Adjust oven rack to sit 7” below broiler element and heat broiler.
10154 Whisk cream cheese, lemon curd, and sour cream in medium bowl until smooth.
10156 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.
10160 Serious Vanilla Ice Cream
10162 Yield: 1 qt. From: Alton Brown
10165 1 C. Whipping Cream
10166 1 C. minus 2 T. Sugar
10167 2 T. Peach Preserves (not jelly)
10168 1 Vanilla Bean, split & scraped
10170 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.
10172 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.
10174 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.
10178 Malted Vanilla Ice Cream
10180 Yield: 1 qt. From: Steve Herrell, Herrell’s Ice Cream, Northampton, MA
10182 1 Envelope Unflavored Gelatin
10184 ⅔ C. Malted Milk Powder (3½ oz. by weight)
10187 1 T. vanilla extract
10190 Stir the gelatin into ¼ C. cold water in a small bowl; set the mixture aside (this will bloom into a semi-solid state).
10192 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.
10194 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.
10196 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.
10202 Yield: 10 (½ C.) Servings From: adapted from Cuisinart
10204 1 C. Whole Milk, well chilled
10205 ¾ C. granulated sugar
10206 2 C. heavy cream, well chilled
10207 ¼ t. Pure Peppermint Extract
10208 1 pkg. Unflavored Gelatin
10209 1 C. Crushed Peppermint Sticks (7½ oz. package)
10211 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.
10213 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.
10217 Butter Pecan Ice Cream
10219 Yield: 1 qt. From: Williams-Sonoma.com
10222 2 T. unsalted butter
10223 2 T. + ⅔ C. firmly packed Dark brown sugar
10228 1 t. vanilla extract
10230 Place the pecans in a food processor and pulse 6 to 8 times until they are coarsely chopped.
10232 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.
10234 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.
10236 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.
10238 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.
10240 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.
10244 Fresh Orange Sherbet
10246 Yield: 1 qt. From: Cook’s Illustrated May & June 2004
10248 1 T. grated Zest from 1 to 2 Oranges
10251 2 C. fresh orange juice
10252 3 T. Juice from 1 to 2 Lemons
10253 2 T. Triple Sec or Orange-flavored Liquor
10256 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.
10258 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.
10260 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.
10266 Yield: 1½ Qts. From: Alton Brown FoodNetwork2003
10269 1 C. Key Lime Preserves
10270 1 Lemon, zested and juiced
10271 1 Lime, zested and juiced
10272 4 C. Lime Flavored club soda or Seltzer
10275 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.
10277 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.
10279 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.
10283 Strawberry Mint Sorbet
10285 Yield: From: Nathan Lyon DiscoveryHealth.com
10287 1½ C. fresh Strawberry Puree
10289 2 T. freshly squeezed lemon juice
10291 5 Mint Leaves, finely chopped, optional
10293 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.
10297 Pink Grapefruit Sorbet
10299 Yield: 1 qt. From: Anna Thomas, FoodNetwork2003
10303 2½ C. strained fresh Pink Grapefruit Juice
10304 1 to 2 t. Grenadine
10305 4-6 T. strained fresh lemon juice
10307 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.
10309 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.
10311 Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer’s instructions.
10317 Yield: 4 C. From: The Bombay Café Cookbook
10320 1¾ C. Mango Pulp (preferably Ratna brand)
10323 Put sugar & 1½ C. water in a saucepan. Bring to a boil over medium-high heat, dissolving the sugar. Let the mixture cool.
10325 Stir in the mango pulp and lemon juice.
10327 To freeze, use a 1 qt. capacity ice-cream maker and freeze according to manufacturer’s instructions.
10329 Transfer sorbet to a freezer container and freeze at least 2 hours before serving.
10333 Frozen Bananas Foster Ice Cream Pie
10335 Yield: 8-10 Servings From: adapted from Emeril Lagasse 2006
10337 1 Recipe pecan Shortbread Crust
10338 4 T. Butter, cut into cubes
10339 ½ C. Light brown sugar
10340 ½ t. Ground Cinnamon
10341 4 Ripe Bananas, peeled and cut lengthwise into halves
10342 ½ C. Dark Rum (recommended: Myer’s)
10345 ½ C. granulated sugar
10346 1 Bottle Caramel Sauce
10348 Pecan Shortbread Crust:
10349 1 Stick unsalted butter, softened
10351 ¾ C. all-purpose flour
10353 ¼ C. Finely chopped Pecans
10355 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.
10357 Prepare shortbread crust and set aside to cool.
10359 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.
10361 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.
10363 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.
10369 Yield: 12 large From: Choux pastry from Alton Brown
10372 6 T. unsalted butter
10373 1 t. salt (for savory puffs)
10374 1 T. Sugar plus ⅛ t. salt (for sweet)
10376 1 C. Eggs (about 4 large eggs plus 2 egg whites)
10378 Almond Cream Filling:
10379 3½ oz. (1 pkg.) vanilla instant pudding and pie filling
10381 1 C. heavy cream, whipped
10382 1 t. almond extract
10385 3 oz. semi-sweet chocolate pieces
10388 1½ t. light corn syrup
10390 About 3 hours before serving, preheat oven to 425F.
10392 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.
10394 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.
10396 Almond Cream Filling:
10397 Prepare pudding package as label directs but use only 1¼ C. milk. Fold in whipped cream and almond extract.
10400 In double boiler over hot, not boiling, water (or heavy 1-qt. Saucepan over low heat), heat everything until smooth, stirring occasionally.
10407 1 sheet puff pastry
10408 3 # apples sliced thin and pared (Granny Smith)
10412 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.
10416 Autumn Apple Buckle
10418 Yield: 10-12 Servings From: Food & Wine Oct. 2002
10421 1½ C. All-purpose Flour
10422 ¾ C. dark brown sugar
10424 ¾ t. finely grated lemon zest
10426 1 stick (4 oz.) + 1 T. unsalted butter, softened
10427 ½ C. Walnuts, coarsely chopped
10430 2 C. All-purpose Flour
10434 1½ sticks (6 oz.) unsalted butter, softened
10437 1 t. finely grated lemon zest
10438 1 t. vanilla extract
10441 2 lb. Granny Smith Apples, peeled, cored and cut into ½” dice
10442 Sweetened Sour Cream, for serving
10444 Preheat oven to 350F. Butter and flour a 10” spring form pan.
10446 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.
10448 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.
10449 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.
10450 Note: Can be refrigerated for up to 2 days. Serve at room temperature.
10453 Free-Form Rustic Tarts
10455 Yield: 6-8 people per tart From: Fine Cooking Aug-Sept. 2002
10457 Sweet Galette Dough (makes 2 11” diameter galettes):
10458 11¼ oz. (2½ C.) All-purpose Flour
10461 8 oz. (16 T.) unsalted butter, cut into ½” pieces and chilled
10462 5 oz. (about ⅔ C.) Ice Water
10464 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.
10466 Plum & Raspberry Galette:
10467 ⅓ C. crushed Amaretti (or almond biscotti)
10468 1 T. All-purpose Flour
10469 6 ripe Plums (about 1 lb.), rinsed and dried
10470 1 disk Sweet Galette Dough
10471 1 T. unsalted butter, melted
10473 3 oz. fresh Raspberries
10474 2 T. strained Raspberry Jam (optional)
10476 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.
10477 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.
10480 Pear Tatin with Custard Sauce
10482 Yield: 8 servings From: Kitchen Sink class 5/12/1998
10485 1 sheet frozen puff pastry defrosted
10488 1 C. granulated sugar
10493 2 T. granulated sugar
10494 1 vanilla bean, split and scraped
10495 a few drops almond extract
10498 Preheat oven to 400F.
10500 Peel and halve the pears. Remove the core with a melon ball scoop. Remove the stem.
10502 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.
10506 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.
10510 Spiced Amaretto Sautéed Peaches
10512 Yield: 4 servings From: adapted from A Lyon in the Kitchen, DiscoveryHealth2008
10514 2 C. frozen Peach Slices
10515 ¼ C. Amaretto liqueur
10518 1 garnish Toasted Almonds, crushed
10521 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.
10525 Paula’s Cherries Jubilee
10527 Yield: 6-8 servings From: Paula Deen
10532 16 oz. (1 can) Pitted Cherries (fresh or frozen)
10534 6-8 servings vanilla Ice Cream
10536 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.
10540 Peachy Cheesecake Squares
10542 Yield: 20 bars From: Penzeys spices
10544 2 C. sliced Ripe Peaches (5 large-8 small)
10545 14 oz.. Can Sweetened Condensed Milk
10546 2 t. Cinnamon Sugar
10548 1½ C. Powdered Sugar
10549 2 Sticks Butter, cold
10550 8 oz. cream cheese, softened
10554 Preheat oven to 350F. Peel and pit the peaches, slice thinly or chop and toss with cinnamon sugar, set aside.
10556 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.
10558 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.
10560 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.
10562 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.
10574 Sift together flour and salt. Cut in shortening with pastry blender. Add milk. Roll out crust. Cut into ½” strips.
10577 8 C. fresh peaches, peeled & sliced
10580 ½ stick butter, melted
10582 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.
10586 Cinnamon Pear Compote
10588 Yield: 4-6 Servings From: WholeFoodsMarket.com
10590 2 ripe but firm Bosc Pears, peeled, cored and chopped
10591 ¼ C. Seedless Raisins
10593 ¼ t. Ground Cinnamon
10594 1 Pinch of freshly grated Nutmeg
10595 2 t. unsalted butter, optional
10596 1 T. Apple Cider Vinegar or Red Wine Vinegar
10597 1 dash Salt and Pepper, to taste
10599 Put pears, raisins, juice, cinnamon, nutmeg and butter in a small pot and cook over medium heat, stirring occasionally, for about 10 min.
10601 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.
10605 Pear Ginger Crumble
10607 Yield: 8 Servings From: Ellie Krieger FoodNetwork2006
10610 ¼ C. Oat Flour or Whole Wheat Flour
10611 ⅔ C. Old-fashioned Oats
10612 ½ C. packed Light brown sugar
10613 1 t. ground Cinnamon
10616 Filling: 3 lb. firm but ripe Pears, peeled, cored and cut into ¼” slices
10617 1 T. fresh lemon juice
10618 1 T. freshly grated Ginger
10620 1½ T. all-purpose flour
10622 Preheat oven to 375F.
10624 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.
10626 For the filling: Combine the pear slices, lemon juice and ginger in a large bowl. Add the sugar and flour and toss to blend.
10628 Spray an 8x8” baking dish with cooking spray. Transfer the pear mixture
10629 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.
10631 Serve warm or at room temperature, with a scoop of ice cream, if desired.
10635 Berry Cookie Cobbler
10637 Yield: 8 Servings From: Sandra Lee’s Semi-Homemade
10639 24 oz. Frozen Mixed Berries, thawed
10640 21 oz. Comstock Apple Pie Filling
10641 ⅓ C. granulated sugar
10642 1½ t. ground Cinnamon
10643 8 oz. Pillsbury prepared Sugar Cookie Dough
10644 8 scoops Vanilla Ice Cream
10646 Preheat oven to 350F.
10648 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
10650 Serve warm with ice cream.
10654 Rodhe’s Rhubarb Cobbler
10656 Yield: 6-8 Servings From: Rodhe Eguren (Swedish cousin)
10658 1⅓ C. Flour (334 ml)
10659 1⅓ C. Sugar (334 ml)
10661 3 t. baking powder (15 ml)
10662 5 T. Butter, melted (150 grams)
10663 ? ? Cornstarch (Potatis Mjol)
10665 Put rack in lower oven. Preheat oven to 350F (175C).
10667 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.
10671 Strawberry Rhubarb Cobbler
10673 Yield: 8 Servings From: Penzey’s spices
10676 1 qt. (4 C.) Strawberries, washed, tops removed & cut in half
10677 4 C. chopped Rhubarb, washed & sliced
10678 ⅔ C. granulated sugar
10679 4 T. Vanilla Sugar, divided
10686 6 T. (¾ stick) Butter, cold
10689 Preheat oven to 350F. Place strawberries, rhubarb, sugar & 3 T. vanilla sugar in a bowl, toss gently, and set aside.
10691 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.
10693 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.
10697 Individual Berry Crisps
10699 Yield: 4 Servings From: Alton Brown FoodNetwork 2006
10702 12 oz. Frozen Berries or peaches
10705 ½ C. plus 2 C. Crisp Topping, recipe follows
10707 Preheat oven to 350F.
10709 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.
10711 Crisp Topping (Yield: 4½ C.):
10712 5 oz. all-purpose flour (approximately 1 C.)
10714 1½ C. Chopped Nuts such as: walnuts, pecans, or almonds
10715 1½ C. Crushed Crackers (gingersnaps or cereal)
10716 4 oz. unsalted butter, cubed and chilled
10718 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.
10727 ½ C. Crisco shortening
10728 1½ C. all-purpose flour
10732 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.
10735 4 C. sliced peaches (generous)
10736 ⅞ C. granulated sugar
10737 ½ t. ground Cinnamon
10738 5 T. Flour (I use 7) (or ¼ C. Tapioca)
10740 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.
10744 ⅞ C. granulated sugar
10745 6 T. Flour (or ¼ C. Tapioca)
10746 ½ t. ground Cinnamon
10748 Same mixing as peach.
10750 Cherry Filling: From: Pillsbury’s The Complete Book of Baking
10751 64 oz. Morello Cherries, drained (must be in a jar, NOT a can)
10753 ⅓ C. Flour (or 3 T. Tapioca)
10754 ¼ t. Almond Extract
10757 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.
10761 Double-Cherry Supreme Pie
10765 5 C. fresh or frozen Unsweetened Pitted Tart Red Cherries (or 43 oz. jar)
10767 ¾ C. Dried Cherries
10768 ¼ C. all-purpose flour
10771 Milk & sugar for crust
10773 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.
10782 ¼ of small can of Crisco shortening (½ C)
10788 6 C. sliced apples (Jonathan or Winesap preferred)
10794 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.
10797 Mix filling, except butter, and place in bottom crust. Dot with butter. Add top crust and prick with fork to let steam escape.
10799 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.
10801 Note: Put aluminum foil in bottom of oven before heating oven. Makes for easy oven clean-up!
10809 4 C. tart apples, pared, cored and sliced
10815 ½ C. packed brown sugar
10816 ½ stick butter, softened
10817 ½ t. salt (only if butter is unsalted)
10818 1 t. ground cinnamon
10820 Slice apples into a 9” pie pan or casserole dish. Season with lemon juice.
10822 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.
10824 Pre-heat oven to 375. Bake for 30 minutes.
10826 Serve hot or cold with cream or ice cream.
10828 Alternative: Substitute the same amount of peaches or pitted cherries for the apples.
10832 Carole King’s Apple Crisp
10836 3 # Apples, pared, cored and sliced
10838 1 Stick Butter, melted
10844 Arrange apple slices in layers in a pie pan, sprinkling cinnamon over each layer, as you go.
10846 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.
10848 Bake at 350F for 45 min.
10852 Individual Apple Charlottes
10854 Yield: 8 Servings From: Fine Cooking Winter 2006
10857 3 lb. Braeburn or Golden Delicious Apples (6 or 7)
10861 ⅓ C. Golden raisins
10862 5 T. unsalted butter
10863 ¼ C. granulated sugar
10867 1 Loaf White Bread (Pepperidge Farm Classic White) may need 2 loaves
10868 ½ lb. unsalted butter
10869 ¾ C. granulated sugar
10870 Whip cream or vanilla ice cream for serving
10872 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.
10874 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.
10877 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.
10880 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.
10881 Note: Can be made completely 1 day ahead. Bake at 350F about 12 min. & unmold.
10884 Mom’s (Hayley’s favorite!) Pecan Pie
10890 ⅓ C. Crisco shortening
10895 ⅓ C. butter, softened
10896 ¾ C. packed brown sugar
10898 1 C. light corn syrup
10899 1 C. pecans, broken
10900 1 t. vanilla extract
10903 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.
10906 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.
10908 Pre-heat oven to 375. Bake 30 minutes.
10912 Mom’s Mincemeat Pie
10917 ½ C. Crisco shortening
10918 1½ C. all-purpose flour
10924 1 T. granulated sugar
10925 1 box dried Condensed Mincemeat (NOT in jar, but a box)
10927 3 # Apples (4 Jonathan or 2 Granny Smith)
10929 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.
10932 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.
10938 Yield: Two 9” pies From: Racheal Muhlke
10940 2 9” unbaked Pie Shells
10941 3½ C. of canned Pumpkin
10942 1 C. firmly packed brown sugar
10943 1 C. granulated sugar
10945 2½ t. Ground Cinnamon
10946 2½ t. Ground Ginger
10949 1 C. Scalded evaporated milk
10950 1 C. Scalded Whipping Cream
10952 Preheat oven to 350F.
10954 In a large mixing bowl, combine pumpkin, sugars, cloves, cinnamon, ginger, scalded milk & whipping cream. Mix thoroughly. Pour into pie shells, dividing evenly.
10956 Bake for about 1 hour, or until knife inserted in center comes out clean. Serve with sweetened whipped cream.
10958 Note: Pie needs to cool before serving.
10967 1 baked and cooled 9” pie crust
10971 ½ C. granulated sugar
10974 2 C. whipping cream, whipped
10976 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.
10978 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.
10984 Yield: One 9” pie. 8 servings From: KingArthurFlour.com
10987 1¼ C. Graham cracker crumbs
10988 ¼ C. butter, melted
10992 14 oz. Sweetened Condensed Milk
10993 ⅓ C. Key Lime Juice
10994 ⅛ t. Lime Oil (optional, but great!)
10996 Whipped Cream and Lime slices for garnish (optional)
10998 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.
11000 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.
11006 Yield: 8-10 servings From: The Blue Willow Inn Cookbook
11013 ? ? Vanilla Wafer Cookies
11014 4-5 # Bananas, sliced
11017 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.
11021 Creamy Cranberry Bread Pudding
11023 Yield: 10-12 servings From: Gale Gand, Food Network
11025 1 lb. Loaf Brioche Challah Bread
11026 4 C. 2% Milk (original recipe had 3 C. half-and-half & 3 C. heavy cream)
11029 1 Vanilla Bean, split lengthwise
11031 1½ C. granulated sugar
11033 ¼½ C. Orange Marmalade
11034 1 garnish Confectioners’ Sugar
11036 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.
11038 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.
11040 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.
11044 Autumn Bread Pudding
11046 Yield: 10-12 servings From: bakerscatelog.com
11048 7 C. (about 9 oz.) leftover Brioche or Challah bread, cubed
11055 1 C. Half-and-Half, cream, or milk
11056 15 oz. can Pears in light syrup
11057 ½ C. Dried Apricots
11058 ½ C. Cried Cranberries
11060 Preheat oven to 325F. Lightly grease a 9x11” baking dish.
11062 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.
11064 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.
11066 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.)
11068 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.
11072 Sticky Toffee Pudding
11074 Yield: 8-10 servings From: Saveur No. 88
11077 4 T. plus 1 t. Butter, softened
11078 ¾ C. granulated sugar
11080 6 oz. Pitted Dates, chopped
11082 1 C. Self-Rising Flour, sifted
11087 ½ C. Demerara Sugar
11091 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.
11093 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.
11096 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.
11100 Dark Chocolate Mousse
11102 Yield: 5 servings From: Ellie Kreiger FoodNetwork 2003 EK0109
11104 12.3 oz. (1 pkg.) Silken Tofu, drained
11105 3 oz. High Quality Bittersweet Chocolate, finely chopped
11106 ¼ C. Unsweetened Cocoa Powder, preferably Dutch-processed
11109 ½ C. plus ½ t. Superfine Sugar
11111 1¼ t. Shaved Chocolate
11113 In a blender or food processor, puree the tofu until it is smooth…CRUCIAL!
11115 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.
11117 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.
11119 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.
11130 Frozen Chocolate Mousse Pie
11132 Yield: 8 servings From: adapted from Paula Deen FoodNetwork 2008
11134 2 C. Semisweet Chocolate Chips
11136 1 T. Chocolate Crème Liquor
11137 1 t. vanilla extract
11138 3 C. Powdered Sugar
11139 1 Pre-made Pie Shell
11140 Chocolate Chips for topping
11142 Preheat oven to 350F. Prick holes in bottom of pie shell. Bake in oven for 11 min. or until golden brown. Let cool.
11144 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.
11146 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.
11150 Chocolate Dream Pie
11152 Yield: 8 servings From: Pillsbury Bake-Off
11154 I 9” Pie Crust, baked and cooled
11159 6 oz. (1 C.) Semi-Sweet Chocolate Chips
11160 2 # egg yolks, slightly beaten
11161 3 oz. cream cheese, cubed & softened
11162 1½ C. Whipping Cream
11165 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.
11167 Remove from heat; stir in cream cheese, beating until smooth. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour.
11169 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.
11171 Spoon or pipe reserved whipped cream over filling. Refrigerate 6-8 hours or overnight. Store in refrigerator.
11177 Yield: 10-12 servings From: Emeril Lagasse FoodNetwork 2006
11184 1 Large Sweet Potato (about 1 lb.), baked until tender then peeled
11186 6 T. granulated sugar
11187 7 oz. Sweetened Condensed Milk
11189 2 t. vanilla extract
11194 Preheat oven to 350F.
11196 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.
11198 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.
11200 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.
11202 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.
11204 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.
11207 Mom’s Baked Custard
11215 1 t. vanilla extract
11216 1 dash ground nutmeg
11218 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.
11220 Pre-heat oven to 350. Bake 30-35 minutes, until knife comes out clean.
11223 Lemon Custards with Blackberries
11233 ½ t. Lemon Extract (optional)
11235 1 pan Very hot tap water
11236 ½ C. fresh Blackberries
11237 1 garnish Mint sprigs (optional)
11239 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.
11241 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.
11245 Saturated fat: 3.0 g
11251 Fresh Strawberry Custard
11256 2 C. heavy whipping cream
11257 6 large eggs, beaten
11258 ½ C. granulated sugar
11259 1 large vanilla bean, scraped
11260 1 pint strawberries, cut in slices
11262 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.
11264 In a saucepan scald the cream with the vanilla bean. Let it cool.
11266 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.
11268 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.
11272 Orange Crème Caramel
11274 Yield: 6 servings From: Gourmet Jan. 2002
11276 3 Large Navel Oranges
11279 3 Whole Large Eggs plus 3 Large Egg Yolks
11281 Preheat oven to 325F and line bottom of a small roasting pan with a folded kitchen towel.
11283 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.
11285 Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 min.
11287 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.
11289 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.
11291 To unmold, invert plates over ramekins and invert custards onto plates.
11293 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.
11295 Crème caramels can be chilled up to 2 days. The longer chilling helps to liquefy the caramel for easier unmolding.
11299 Rich Vanilla Bean Crème Brulee
11304 3 C. heavy whipping cream
11305 2 large vanilla bean, split and scraped
11306 6 large eggs, beaten
11307 ½ C. granulated sugar
11308 ½ C. turbinado sugar for topping
11310 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.
11312 In a saucepan scald the milk and cream with the vanilla bean (slight scum on top). Remove from heat and set aside.
11314 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.
11316 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!
11320 Fresh Raspberry Crème Brulee
11325 2 C. heavy whipping cream
11326 1 large vanilla bean, split and scraped
11327 6 large eggs, beaten
11328 ½ C. granulated sugar
11329 1 pint raspberries, washed and dried
11330 ½ C. turbinado sugar
11332 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.
11334 In a saucepan scald the cream with the vanilla bean. Let it cool.
11336 Combine the eggs with the sugar and strain the milk mixture into the egg mixture.
11338 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.
11340 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!
11346 Yield: 6 Servings From: Paula Deen, 2007
11350 3 Large Eggs, lightly beaten
11353 1 t. vanilla extract
11355 ½ t. Ground Cinnamon
11356 ¼ t. freshly Ground Nutmeg
11358 Preheat oven to 325F. Lightly grease a 9” glass baking dish.
11360 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.
11364 Milk Chocolate Fondue
11368 12 oz. Swiss Milk Chocolate
11371 Break up chocolate into the top of a double boiler. Add cream. Heat slowly, stirring constantly, until melted and smooth.
11373 Serve with large marshmallows, fresh strawberries & bananas, & cubes of pound cake.
11377 Chocolate Raspberry Charlotte
11379 Yield: 9” cake From: George Geary
11381 Amaretto Genoise Cake Base:
11382 1 t. unsalted butter, melted
11384 ¾ C. less 2 t. granulated sugar
11385 1 C. Cake Flour, sifted onto a paper towel
11386 ½ t. Almond Extract
11388 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.
11390 Chocolate Raspberry Mousse:
11391 16 oz. Semi-sweet Chocolate, chopped
11393 4 large eggs, separated
11395 2 T. Raspberry Liqueur
11397 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.
11399 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).
11402 Jennifer’s Cheesecake
11405 1¼ C. Graham cracker crumbs
11406 ¼ C. butter, melted
11421 Crust: Combine and press into an 8” spring form pan on bottom and halfway up the sides.
11424 Preheat oven to 325F.
11426 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.
11429 Combine and spoon over top of cake after baking the filling. Return to oven for 10 min. more. Cool. Chill several hours.
11431 Serve with strawberries.
11435 Lemon Curd Cheesecake
11437 Yield: 12 Servings (9” cake) From: George Geary
11440 I use homemade graham cracker crust
11443 24 oz. cream cheese
11444 ¾ C. granulated sugar
11445 1 T. fresh lemon juice
11446 1 t. vanilla extract
11450 Preheat oven to 350F. Prepare crust and freeze until batter is ready. Freezing keeps crust from coming up into batter.
11452 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.
11454 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.
11460 Yield: 1 Pint From: George Geary
11463 ¾ C. granulated sugar
11464 ¾ C. fresh lemon juice (don’t use bottled juice)
11465 ½ C. unsalted butter
11467 In the bottom of a double boiler, place water and heat to medium. Just bring the water to a simmer.
11469 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.
11471 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.
11473 Use swirled in cheesecake or on top of one, for lemon curd tarts, or as a filling for cream puffs.
11477 Mom’s Prune Spice Cake
11480 ¾ C. Butter or Crisco shortening
11483 1 t. vanilla extract
11488 1 t. ground Cinnamon
11491 ¾ C. chopped Walnuts (if desired…I omit)
11493 Preheat oven to 350F. Grease a 9x13” pan.
11495 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.
11497 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.
11499 Frost with Butter Icing.
11505 Yield: 2-8.5x4.25x2.5” loaf pans From: Barefoot Contessa Parties! 2001
11507 ½ lb. unsalted butter (2 sticks), at room temperature
11508 2½ C. granulated sugar, divided
11509 4 Extra-large eggs, at room temperature
11510 ⅓ C. grated lemon zest (6 to 8 large lemons)
11515 ¾ C. freshly squeezed lemon juice, divided
11516 ¾ C. Buttermilk, at room temperature
11520 2 C. Confectioner’s Sugar
11521 3½ T. freshly squeezed lemon juice
11523 Preheat oven to 350F. Grease and flour both loaf pans. You may also line both bottoms with parchment paper, if desired.
11525 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.
11527 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.
11529 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.
11531 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.
11535 Crunchy Top Lemon Cake
11537 4 oz. Butter, softened
11538 6 oz. granulated sugar
11539 6 oz. self-rising Flour
11543 1 Lemon Rind, grated
11547 4 oz. granulated sugar
11549 Preheat oven to 350F. Lightly grease an 8” cake pan. Line with parchment paper and grease that.
11551 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.
11553 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.
11557 Lemon Pudding Cake with Fresh Mixed Berries
11559 Yield: 4 Servings From: Tyler Florence 2008
11561 1 T. unsalted butter
11562 ⅔ C. Superfine Sugar
11564 ⅔ C. Reduced-Fat Buttermilk
11567 ¼ C. all-purpose flour
11571 1 C. fresh raspberries
11572 1 C. fresh Blueberries
11573 1 C. fresh Blackberries
11574 2 T. Confectioners’ Sugar
11576 Preheat oven to 325F. Butter and lightly sugar 4 ramekins (about 1 C. size).
11578 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.)
11580 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.
11584 Carrot Cake Muffins
11586 Yield: 32 Cupcakes From: Penzeys Spices
11588 3 C. peeled, grated Carrots, ends removed (about 1 lb.)
11589 2 C. all-purpose flour
11590 1 t. China or Korintje Cinnamon
11595 2 C. Granulated White Sugar
11599 1 C. chopped Nuts or Raisins (optional)
11603 ¼ C. Butter (½ stick)
11605 2 C. Powdered Sugar
11606 Milk, if needed to thin frosting
11608 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.
11610 To prepare frosting:
11611 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.
11617 9 Eggs (Mom uses extra large)
11619 1 t. cream of tarter
11620 1⅛ C. granulated sugar
11621 4 T. orange juice (use ¼ C. thawed, undiluted frozen juice)
11622 1⅛ C. Cake Flour (measure after sifting)
11623 Grated rind of one Orange
11625 Preheat oven to 300F. Have rack on lowest level.
11627 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.
11629 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.
11631 Allow to cool inverted on a cake rack. Remove to plate.
11633 Cut into 3 layers and fill with fleur d’orange frosting.
11635 Fleur D’Orange Frosting:
11637 1 C. granulated sugar
11638 1 # orange, juice and rind
11639 1 T. fresh lemon juice
11640 1 Pt. Heavy cream, whipped
11642 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.
11644 Fold in whipped cream.
11648 Pineapple Upside-Down Cake
11650 Yield: 8 Servings From: Pillsbury: The Complete Book of Baking
11652 ½ C. firmly packed brown sugar
11653 ¼ C. Butter, melted
11654 6 Canned Pineapple Slices, drained
11655 6 Maraschino Cherries
11658 ¾ C. all-purpose flour
11661 ¼ C. Pineapple Juice
11663 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.
11665 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.
11667 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.
11669 Note: Best eaten immediately.
11673 Praline Pumpkin Torte
11675 Yield: 12 Servings From: Sunset magazine Nov. 20005
11677 ¾ C. firmly packed brown sugar
11679 3 T. plus 1¾C. heavy whipping cream
11680 1 C. chopped Pecans
11681 4 large eggs (Estes Park: 5)
11682 1⅔ C. granulated sugar
11684 2 C. Cooked Pumpkin (I use 1 small can)
11686 2 C. all-purpose flour
11687 2 t. baking powder (Estes Park: 1 t.)
11691 1 t. baking soda (Estes Park ½ t.)
11693 ¼ C. Powdered Sugar
11695 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.
11697 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.
11699 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.
11703 Fancy Chocolate Cake
11705 From: Peter Fontaine 4/4/2005 cooking class
11708 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)
11709 1 splash Brandy, coffee or chocolate liquor, optional
11711 Coffee Butter Cream:
11712 2 lb. unsalted butter, at room temperature
11713 1 lb. white fondant (purchased at cake decorating store)
11714 ½ C. Instant Espresso Powder, possibly more
11718 1 lb. Bittersweet Chocolate (not chips)
11721 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).
11723 Coffee Butter Cream:
11724 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.
11727 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.
11730 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.
11740 1 C. Crisco shortening
11741 2 Sticks Blue Bonnet Hard Margarine
11742 2 C. granulated sugar
11743 2 t. vanilla extract
11746 Betty Crocker’s Supermoist Chocolate Fudge cake mix
11749 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.
11751 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.
11754 Preheat oven per package directions. Use two 9” cake rounds.
11756 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.
11758 Cut in VERY thin slices as it is extremely rich!
11760 Note: Takes about 2 hours 40 min. minimum! Well worth it!!
11764 Joe’s Molten Marshmallow Chocolate Cakes
11766 Yield: 6 servings From: Sunset magazine Oct. 2004
11768 1⅓ C. Semisweet Chocolate Chips
11769 ¼ C. Butter (⅛ lb.)
11770 ⅓ C. granulated sugar
11773 1 C. all-purpose flour
11774 6 large Marshmallows
11775 Powdered Sugar, optional
11777 Preheat oven to 350F.
11779 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.
11781 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.
11783 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.
11787 Double Chocolate Layer Cake
11789 Yield: 12-14 servings From: Epicurious.com
11792 3 oz. fine-quality Semisweet Chocolate (like Callebaut)
11793 1½ C. plus 6 T. Hot Brewed Coffee (1½ C. if not high altitude)
11794 3 C. minus 12 T. Sugar (3 C. if not high altitude)
11796 1½ C. Unsweetened Cocoa Powder (not Dutch Process)
11797 1 t. baking soda (2 t. if not high altitude)
11798 <½ t. baking powder (¾ t. if not at high altitude)
11800 4 Large Eggs (3 if not at high altitude)
11801 ¾ C. less 1 T. vegetable oil (¾ C. if not at high altitude)
11802 1½ C. plus 6 T. Well-Shaken Buttermilk (1½ C, if not at high altitude)
11804 For ganache frosting:
11805 1 lb. fine-quality Semisweet Chocolate 1 C. heavy cream
11806 2 T. Sugar 2 T. Light corn syrup
11807 ½ stick (¼ C.) unsalted butter
11809 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.
11811 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.
11814 Hershey’s Deep, Dark Chocolate Cake
11816 Yield: 10-12 servings From: Hershey’s
11818 2 C. Sugar 1½ C. plus 1T.
11819 1¾ C. all-purpose flour
11820 ¾ C. Hershey’s Cocoa
11821 1½ t. baking powder ¾ t.
11822 1½ t. baking soda ¾ t.
11825 1 C. Milk 1 C. plus 4 T.
11827 2 t. vanilla extract
11828 1 C. boiling Water 1 C. plus 4 T.
11830 Preheat oven to 350F. Grease and flour two 9” round pans (or one 9x13” rectangle).
11832 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.
11836 Warm Chocolate Raspberry Pudding Cake
11838 Yield: 6 generous servings
11841 3 oz. fine-quality Bittersweet Chocolate
11842 ½ C. Seedless Raspberry Jam (around 5 oz.)
11847 ⅓ C. plus 2 t. Unsweetened Cocoa Powder (not Dutch Process)
11850 ⅓ C. Seedless Raspberry Jam (around 3½ oz.)
11851 1 stick unsalted butter, softened
11852 ⅓ C. packed light brown sugar
11853 ⅓ C. granulated sugar
11855 1 C. All-purpose Flour
11858 fresh raspberries to garnish
11860 Preheat oven to 350F. Generously butter 9”zx2” round cake pan.
11863 Chop chocolate. In a small, heavy saucepan bring jam, cream & chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
11866 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.
11868 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.)
11870 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.
11873 Dark Gingerbread Bundt Cake
11875 Yield: 16 servings From: www.pillsbury.com
11877 2½ C. All Purpose Flour (high altitude: 2¾ C.)
11878 1 C. Sugar (high altitude: ¾ C.)
11879 ¼ C. Unsweetened Cocoa Powder
11881 1½ t. baking powder
11888 1 C. Molasses (high altitude: ¾ C.)
11891 Powdered Sugar, if desired
11893 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.
11895 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.
11897 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.
11903 Yield: 1 9x13” sheet cake or 2-layer 9” round cake
11905 ½ C. Crisco shortening
11911 1 C. mashed bananas (2-3 bananas)
11913 1 t. vanilla extract
11916 Cream butter and sugar. Add egg yolk. Sift dry ingredients. Add alternately with buttermilk. Add remaining ingredients. Fold in beaten egg whites.
11918 Grease and flour pan. Pour in batter.
11920 Pre-heat oven to 350. Bake for 35 minutes or until top of cake springs back when touched lightly. Cool.
11922 Use Mom’s Butter Icing.
11925 Chuck’s Oatmeal Cake & Icing
11927 Yield: 10-12 servings From: Chuck Knisely
11930 1¼ C. Hot Water (Estes Park: 1¼ C. plus 4 T.)
11932 ½ C. Butter (Estes Park: 7 T.)
11933 1 C. packed brown sugar (Estes Park: 1 C. minus 4 T. not packed down)
11934 1 C. granulated sugar (Estes Park: 1 C. minus 4 T.)
11935 2 # eggs, well beaten (Estes Park: 3 # eggs)
11936 1 t. vanilla extract
11938 1 t. ground Cinnamon
11939 1 t. baking soda (Estes Park: ½ t. baking soda)
11944 ¾ C. packed brown sugar
11946 1 t. vanilla extract
11947 1 C. Shredded Coconut
11949 Pour hot water over oatmeal and butter. While oatmeal is creaming, add the sugars, eggs and vanilla.
11951 Preheat oven to 350F. Grease a 9x13” pan.
11953 Combine the flour, cinnamon, baking soda and salt in a small bowl. Add to the creamed mixture.
11955 Pour into prepared pan and bake for 35-40 min. or until toothpick comes out relatively dry.
11958 Mix and spread over cake. Put under broiler until brown and bubble. WATCH VERY CAREFULLY!
11962 Fruit Cocktail Cake
11964 From: Gramzie Thorne
11966 1 C. plus 2 T. Flour
11970 1 lb. Can Fruit cocktail (2 C.) with juice, less ¼ C. syrup
11971 1 Large Egg, beaten
11972 ½ C. packed Brown sugar
11975 Preheat oven to 350F. Grease an 9” square pan.
11977 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.
11981 Lynn’s Non-Alcoholic Fruitcake
11983 Yield: 9x13” - makes 3 loaves
11986 1 C. candied red cherries (8 oz)
11987 1 C. candied green cherries
11988 1 C. dried apricots
11991 2 C. all purpose flour
11993 1 C. butter, softened
11996 2 t. ground cinnamon
11997 1 t. baking powder ½ t.
11999 ½ t. baking soda ¼ t.
12002 ½ C. light corn syrup skip
12003 ½ C. whole cashews skip
12005 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.
12007 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.
12009 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.
12015 From: Cook’s Illustrated March/April 2004
12017 16-oz. pkg. phyllo dough (found in frozen food section), thawed
12018 1½ C. melted clarified butter (I use store-bought Ghee)
12022 8 oz. Blanched Slivered Almonds
12024 1¼ t. ground Cinnamon
12032 3 strips lemon zest (removed in large strips with a vegetable peeler)
12038 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.)
12040 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.
12042 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.
12046 Lemon Pound Cream Cake
12048 Yield: 1 9” tube pan From: George Geary
12050 3 C. all-purpose flour
12051 2 t. baking powder, 1 t. in Estes Park
12053 1 C. unsalted butter
12054 2 C. granulated sugar
12057 Zest from 2 medium Lemons
12059 Have all ingredients at room temperature. Preheat oven to 350F. Spray a 9” tube pan with non-stick spray.
12061 In a large pan, sift together the flour, baking powder and salt; set aside.
12063 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.
12065 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.
12067 Note: Freezes well.
12070 ⅓ C. fresh lemon juice
12071 ¾ C. granulated sugar
12072 2 T. unsalted butter
12074 Place the above ingredients in a saucepan over low heat for about 3 min. Brush on the warm cake. Serve.
12083 1 package Duncan Hines Moist Deluxe Lemon Supreme Flavor Cake Mix
12084 1 package (4-serving size) lemon instant pudding mix
12093 Preheat oven to 350F. Grease and flour 10” Bundt pan or tube pan.
12095 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.
12097 For glaze, start with 1cup sugar and add lemon juice until thin enough to drizzle over cake. Make more if desired.
12101 Lemon Macadamia Bars
12103 Yield: 24 bars (9x13” pan) From: George Geary
12106 ¼ C. macadamia nuts, crushed
12107 ½ C. granulated sugar
12108 1 C. unsalted butter, softened
12110 4 large eggs, beaten
12114 ¼ C. fresh lemon juice
12116 ¼ C. macadamia nuts, chopped and toasted
12118 Preheat oven to 350F. Line a 9x13” pan with foil. Grease foil.
12120 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.
12122 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.
12124 Remove from oven and dust with powdered sugar and the chopped nuts. Cut when completely cooled.
12126 Note: Tastes better if made the day before serving.
12132 Yield: From: Wania Andersson (Swedish cousin)
12134 7 T. Butter (200 grams margarine el smor)
12135 ⅞ C. Sugar (2¼dl strosocker—225 ml)
12136 1½ T. corn syrup (1½ msk sirap—22 ml)
12137 2¼ C. Flour (5½ dl vetemjol—550 ml)
12138 2 t. baking powder (2 tsk bakpulver—10 ml)
12139 2 T. Vanilla Sugar (2 msk vaniljsocker—30 ml)
12141 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.
12144 Blanda ihop degen pa bakbord el I en bunke. Knada degen latt o rulla ut den till fingertjocka langder.
12146 Lagg langderna pa smord plat och platta till dem nagot.
12148 Gradda I 175 ugn ca 12-15 minuter.
12150 Skar langderna I lagon bitar medan de ar varma.
12154 Mandel Kranser Almond Crowns
12156 From: Patricia Sannit, 2003 Food Network
12158 1 C. Butter, softened
12161 2 t. Dried Orange Peel or zest from 1 Orange
12164 7 oz. (1 Pkg.) Almond Paste (or homemade using Joy of Cooking)
12167 ½ C. finely chopped almonds
12170 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.
12172 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.
12174 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.
12176 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.
12184 4 C. all-purpose flour
12185 2 C. Almond Meal (or Hazelnut)
12187 4 sticks Sweet Butter (1 lb.)
12189 Mix together. Roll into logs and bake at 400F for 10 min. until lightly golden brown. Cool on a wire rack.
12193 Chewy Molasses-Spice Cookies
12195 Yield: 36 cookies From: Martha Stewart 2007
12197 2 C. all-purpose flour
12198 1 t. ground Cinnamon
12202 1½ Stick unsalted butter, softened (12 T.)
12203 1½ C. granulated sugar
12207 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.
12209 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. .
12211 Using a scoop, shape dough into large balls. Roll in reserved sugar. Place on ungreased cookie sheet about 12 to a sheet.
12213 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.
12229 ¼ t. Almond Extract
12231 Preheat oven to 350F. Line baking sheets with aluminum foil.
12233 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.
12237 Almond Cherry (or Cranberry) Oaties
12239 Yield: 4-6 dozen cookies
12241 1 C. unsalted butter, room temperature
12242 1 C. granulated sugar
12243 1 C. light brown sugar, firmly packed
12244 2 Eggs, whisked lightly
12245 1 t. vanilla extract
12246 1 t. Almond Extract
12247 ¾ C. unbleached all-purpose flour
12248 ½ C. whole wheat Flour
12251 3 C. rolled Oats (not quick oats)
12252 1½ C. chopped almonds, lightly toasted
12253 5 oz. dried Cherries (or dried cranberries)
12255 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).
12257 Preheat oven to 350F. Line baking sheets with parchment.
12259 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.
12262 If using salted butter then omit ½ t. additional added salt from recipe.
12266 Spritz (Swedish Butter Cookies)
12268 From: Joy of Cooking
12270 1 C. butter, softened
12273 2¼ C. All Purpose flour
12274 1 t. almond extract
12276 Cream butter and sugar. Add egg yolks, one at a time. Mix well after each addition.
12278 Sift flour and add to creamed mixture. Add almond. Chill dough.
12280 Put dough into cookie press. Press out cookie shapes onto ungreased cookie sheet.
12282 Pre-heat oven to 350. Bake for 12 minutes or less (slight browning on edges).
12285 Great Aunt Alice’s Date-Filled Oatmeal Cookies
12288 1 C. butter, softened
12295 1 C. dates, chopped (1 package)
12299 Cook dates, sugar and water together until thickened.
12301 Cream butter and sugar together. Add oatmeal. Then sift flour and soda alternately with the sour cream.
12303 Drop small spoonfuls on cookie sheet.
12305 Pre-heat oven to 375. Bake about 10 minutes.
12307 While cookies are still warm, fill with date mixture.
12310 Christmas Santa Cookies
12312 2-3 pkgs. Pillsbury Slice 'n Bake Sugar Cookie dough
12313 1 batch Mom’s Butter Icing
12314 1 garnish red and green colored sugars
12315 1 garnish cinnamon candies
12317 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.
12319 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.
12321 Cool on waxed paper.
12323 Ice Santa’s hat and mustache. Sprinkle with colored sugars.
12327 Mom’s Coconut Chews
12329 ½ C. butter, softened
12335 1 t. vanilla extract
12336 1½ C. coconut (1 can Angel Flake brand)
12340 Cream butter. Add sugar and then flour. Pour into greased 9x13” pan.
12342 Pre-heat oven to 375. Bake for 15 minutes. Remove from oven and lower temperature to 350.
12344 Beat eggs together. Add rest of ingredients. Pour this over the first mixture and bake 20 more minutes.
12347 Easiest Coconut Almond Macaroons
12351 14 oz. flaked Coconut
12352 14 oz. sweetened condensed Milk
12353 2 t. Almond or vanilla extract
12354 ½ C. chopped toasted almonds (toast 5-15 min. at 350F then cool and chop)
12356 Preheat oven to 350F. Line baking sheets with parchment and spray parchment with non-stick spray or grease generously.
12358 In a bowl combine all the ingredients and mix well. Drop by generous teaspoonfuls, 2” apart on prepared sheets.
12360 Bake 8-10 min., until edges are golden brown. Remove immediately to GREASED wire racks to cool.
12363 Also grease the spatula!
12367 Double-Coconut Macaroons
12369 Yield: about 15 From: Kitchen Sink class 10/7/1998
12371 14 oz. sweetened flaked coconut
12372 ⅔ C. packed powdered sugar
12373 ¼ C. canned cream of coconut (such as Coco Lopez)
12374 1 oz. cream cheese, room temperature
12375 3 T. all purpose flour
12377 ½ t. vanilla extract
12380 ½ lb. Bittersweet chocolate, chopped
12382 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).
12384 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.
12386 To dip bottom of cookie in chocolate:
12387 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.
12389 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.
12395 Yield: about 22 1½” scoop cookies
12402 ¼ t. Nutmeg or Cinnamon
12409 Preheat oven to 350F. Mix everything together. Drop cookies onto a greased cookie sheet. Bake for 10-12 min.
12415 Yield: 1 Dozen Large From: Ann Bennett Hamilton
12418 ¼ t. cream of tarter
12419 1 C. granulated sugar
12421 Preheat oven to 250F. Butter heavily and flour a large cookie sheet.
12423 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.
12427 Chewy Skor Toffee Bits Cookies
12431 2¼ C. all-purpose flour
12434 ½ C. (1 stick) butter, softened
12435 ¾ C. granulated sugar
12436 ¾ C. packed light brown sugar
12437 1 t. vanilla extract
12439 1¾ C. (10 oz.) pkg.) Skor English Toffee Bits
12441 Preheat oven to 350F. Lightly butter an 11x15x1 baking pan.
12443 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.
12445 Note: To make as cookies: Drop by rounded teaspoons onto greased cookie sheets. Bake 9-11 min. or until lightly browned. About 4 dozen.
12452 2 C. all-purpose flour
12453 ⅔ C. Confectioner’s Sugar
12454 1 C. (2 sticks) butter
12456 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.
12459 ⅔ C. (around 11 T.) melted sweet butter
12462 ½ C. brown sugar, firmly packed
12463 2½ C. (10 oz.) Shelled pecans, coarsely chopped
12465 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.
12469 Nestle Oatmeal Scotchie Pan Cookie
12471 Yield: 35 2” squares From: Nestle
12473 2 C. unsifted Flour
12477 1 C. Butter, softened
12478 1½ C. firmly packed brown sugar
12481 1½ C. Quick Oats, uncooked
12482 12 oz. Butterscotch chips
12483 ½ t. Orange Extract
12485 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.
12487 Note: For variation can substitute 1 C. unsifted whole wheat flour for 1 of the 2 C. unsifted flour.
12491 Chewy Oatmeal Cookies
12493 Yield: 3½ dozen From: Quaker Oats
12495 1 C. sifted all-purpose flour
12500 ¾ C. Crisco shortening
12501 1⅓ C. packed Brown sugar
12504 2 C. oats, uncooked
12507 Preheat oven to 350F. Grease 2 cookie sheets.
12509 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.
12513 Raspberry Almond Shortbread
12515 Yield: 3½ dozen cookies from: The Manse B&B, Cape May, NJ
12518 ⅔ C. granulated sugar
12519 1 C. butter, softened
12520 ½ t. almond extract
12521 2 C. all-purpose flour
12525 1 C. confectioner’s sugar
12526 1½ t. almond extract
12529 Preheat oven to 350F.
12531 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.).
12533 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.
12536 In small bowl, stir sugar and almond extract. Add enough water to make a thin glaze. Drizzle over cooled cookies.
12538 Store airtight up to 1 week or freeze up to 3 months.
12547 1½ C. chopped dates
12551 In a saucepan, combine ingredients and cook about 8 min. or until mixture thickens. Stir constantly. Remove from heat and cool.
12556 ¼t. cream of tarter
12563 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.
12565 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.
12567 Cut rolls in thin slices and place on ungreased cookie sheets. Bake at 400F for 8-10 min.
12571 Raspberry Lemon Thumbprint Cookies
12573 Yield: 4 Dozen From: Emeril Lagasse 2003
12575 ½ c. Raspberry Jam or Jelly
12576 1 T. Chambord or Kirsch
12577 2¼ C. all-purpose flour
12580 1 C. Butter (2 sticks) at room temperature
12583 1 T. finely grated lemon zest
12584 1 T. Fresh lemon juice
12587 Preheat oven to 350F. Lightly butter 2 large baking sheets.
12589 In a small bowl, combine the jam and Chambord. Stir to combine.
12591 In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
12593 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.
12595 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.
12597 Transfer the cookies to wire racks to cool completely.
12601 Raspberry Coconut Squares
12603 Yield: 36 squares From: The Country Innkeepers’ Cookbook
12605 1-3¾ C. all-purpose flour
12606 1½ C. sugar, divided
12608 ½ C. unsalted butter
12610 ½ C. seedless red raspberry jam
12611 ¼ C. butter, softened
12612 1½ C. shredded coconut
12614 Preheat oven to 350F. Lightly butter a 10x15” pan.
12616 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.
12618 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.
12620 Bake at 350F for 20-25 min. or until golden brown. Cool the pan on a rack. Cut in squares.
12626 Yield: 2 large tortes (8x10”) From: Dormer House B&B Cape May, NJ
12628 4 C. all-purpose flour
12634 1 C. raspberry jam or preserves
12635 ½ C. sliced almonds
12637 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.
12645 2 sticks butter, melted
12649 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.
12653 Fruited Shortbread Cookies
12657 2½ C. unsifted Flour
12659 1 t. cream of tarter
12660 1 C. Butter, softened
12661 1½ C. Confectioner’s Sugar
12663 9 oz. (1 pkg.) None Such Condensed Mincemeat, crumbled
12664 1 t. vanilla extract
12666 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.
12670 Peanut Butter Cookie Cups
12672 Yield: 3 dozen cookies From: adapted from Land O Lakes Harvest Baking magazine
12674 ½ C. unsalted butter
12676 ½ C. firmly packed brown sugar
12677 ½ C. Creamy peanut butter
12680 1¼ C. all-purpose flour
12683 36 miniature peanut butter Cups, unwrapped
12685 Heat oven to 350F. Spray mini muffin pans with no-stick cooking spray; set aside.
12687 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.
12689 Shape dough into 1” balls. Place each ball into prepared muffin pan cup. Bake for 11-13 min. or until lightly browned.
12691 Remove from oven; immediately press 1 peanut butter cup into center of each cookie. Cool completely before removing from pan.
12697 Yield: 3 Dozen From: Hershey Foods
12699 40 Chocolate Kisses
12702 ⅓ C. granulated sugar
12703 ⅓ C. packed Light brown sugar
12707 1½ C. all-purpose flour
12710 1 bowl granulated sugar
12712 Preheat oven to 375F. Remove wrappers from chocolate.
12714 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.
12718 Irresistible Peanut Butter Cookies
12720 Yield: 3 dozen cookies from: Procter & Gamble
12722 ¾ C. creamy peanut butter
12723 ½ C. (½ stick) Crisco@ Shortening
12724 1¼ C. firmly packed Light brown sugar
12728 1¾ C. all-purpose flour
12732 Heat oven to 375F. Place sheets of foil on countertop for cooling cookies.
12734 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.
12736 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.
12738 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.
12744 Yield: 2½ Doz. From: Alton Brown FoodNetwork 2003
12746 2 Sticks unsalted butter
12755 1½ t. vanilla extract
12756 2 C. Semisweet Chocolate Chips
12758 Preheat oven to 375F. Melt butter. Sift together the flour, salt, and baking soda and set aside.
12760 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.
12762 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.
12766 Nestle TOLLHOUSE Pan Cookie
12770 2¼ C. unsifted Flour
12773 1 C. Butter, softened
12775 ¾ C. firmly packed brown sugar
12776 1 t. vanilla extract
12778 12 oz. Semi-sweet Chocolate chips
12781 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.
12784 Can make ½ this amount. Spread into greased 9x13” pan. Bake for 12-15 min. Makes 24 squares.
12788 Rice Krispie Treats
12793 1 pkg. Campfire marshmallows
12794 5 C. Rice Krispies cereal
12796 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.
12798 Remove from heat. Add cereal. Stir until well-coated. Press mixture into buttered 9x13” pan. Cool.
12802 Note: Campfire marshmallows (from Borden's) are the best marshmallows on the market. They make a difference in taste - don't substitute!
12808 Yield: 20-24. Excellent if thin and crunchy.
12813 3 t. ground Cinnamon
12819 1 C. unsulfered Molasses
12822 Preheat oven to 350F.
12824 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.
12828 Best Ever Fudge Brownies
12830 Yield: 13x9” pan (24 brownies) from: King Arthur Flour
12832 1 C. unsalted butter, 2 sticks
12834 1¼ C. Dutch-process cocoa
12837 1 T. vanilla extract
12839 6½ oz. all-purpose flour, 1½ C.
12840 12 oz. chocolate chips, 2 C.
12842 Preheat oven to 350F. Lightly grease a 9x13” pan.
12844 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.
12846 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.
12848 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.
12850 Mint Frosting: my addition
12851 2 C. Powdered Sugar ¼ C. Butter, melted
12852 2 T. Milk ½ t. Peppermint Extract
12853 2 drops Green Food Coloring
12855 Combine all ingredients in a medium bowl and beat with a mixer or whisk until smooth. Spread over cooled brownies.
12858 ¾ C. Semi-Sweet Chocolate Chips 3 T. Butter
12860 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.
12864 Outrageous Brownies
12866 Yield: 13x18” pan From: Barefoot Contessa Cookbook 1999
12868 1 lb. unsalted butter
12869 1 lb. plus 2 C. Semisweet Chocolate Chips, divided
12870 6 oz. Unsweetened Chocolate
12872 3 T. Instant Coffee Powder
12873 2 T. vanilla extract
12875 1¼ C. Flour, divided
12878 2 C. Diced Walnut Pieces (I omit)
12880 Preheat oven to 350F. Grease and flour a 13 by 18 by 1½” sheet pan.
12882 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.
12884 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.
12886 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.
12890 Peanut Swirl Brownies
12892 Yield: 13x18” pan From: Barefoot Contessa 2006
12894 1 lb. unsalted butter
12895 1 lb. plus 12 oz. Semisweet Chocolate Chips, divided
12896 6 oz. Unsweetened Chocolate
12897 6 Extra-Large # eggs
12898 3 T. Instant Coffee Powder
12899 2 T. vanilla extract
12901 1¼ C. Flour, divided
12904 ¾ C. Smooth peanut butter
12906 Preheat oven to 350F. Grease and flour a 13 by 18 by 1½” sheet pan.
12908 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.
12910 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.
12912 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.
12918 Yield: 13x9” pan (24 brownies) from: Baker’s chocolate box
12920 4 squares unsweetened chocolate
12921 ¾ C. (1½ sticks) butter
12922 2 C. granulated sugar
12926 1 C. chopped nuts (optional)
12928 Preheat oven to 350F (325 for glass pan). Grease pan. Line with foil and grease foil.
12930 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.
12932 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.
12940 1 pkg. Duncan Hines Brownie Mix, Family Size
12941 2 pkg. (3 oz. each) cream cheese
12948 Preheat oven to 350F. Grease a 13x9” pan.
12950 cream cheese Mixture: Soften cream cheese and butter; beat together. Add the sugar, 2 eggs, flour and vanilla. Beat until smooth and set aside.
12952 Brownie Batter: Empty mix and chocolate package into medium size bowl. Add 2 T. water and 3 eggs. Mix by hand about 50 strokes.
12954 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.
12958 Cream Cheese Brownies
12960 4 oz. sweet cooking chocolate
12962 3 oz. cream cheese, softened
12964 ½ C. flour, plus 1 T.
12965 1½ t. vanilla extract
12968 ¼ t. almond extract
12969 ½ C. chopped nuts (optional)
12972 Preheat oven to 350F. Grease a 9” square pan.
12974 Melt chocolate with 3 T. butter, cool.
12976 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.
12978 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.
12982 Butterscotch Brownies
12985 1 C. packed Light brown sugar
12991 ½ C. chopped Pecans
12993 Preheat oven to 350F. Grease and flour an 8” square pan.
12995 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.
13001 Yield: 24 Ladyfingers From: George Geary
13003 5 large eggs, separated
13004 ⅔ C. granulated sugar
13005 1 C. all-purpose flour
13006 1½ T. granulated sugar
13008 Preheat oven to 350F. Line baking sheets with baking parchment.
13010 Whip the egg whites and 1½ T. sugar until light and soft peaks form.
13012 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.
13014 Note: Better than store bought.
13022 1 lb. nuts, I use pecans
13027 2 t. cinnamon, ground
13029 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.
13031 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.).
13035 Fig and Ginger Truffles
13037 Yield: 16 truffles (2 per serving) From: Ellie Krieger FoodNetwork 2006
13039 2 C. Dried Black Mission Figs, or other dried figs (about 8 oz.)
13040 ¼ C. Crystallized Ginger (about 2 oz.)
13041 ½ t. Ground Cinnamon
13043 6 oz. Dark Chocolate (60-70 percent cocoa solids), chopped
13045 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.
13047 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.
13049 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.
13051 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.
13055 Chocolate Covered Cherries
13059 28 oz. maraschino cherries, with stems
13060 ½ C. butter, softened
13061 16-oz. powdered sugar (3 ¾ C.)
13064 12 oz. semi-sweet chocolate chips
13065 paraffin, grated (1” square)
13066 ½ bar German chocolate
13068 Drain cherries (save juice for Shirley Temples!) and dry well with paper towels.
13070 Cream butter. Add sugar, cream, and vanilla. Chill until firm enough to handle.
13072 Wrap small amount around each cherry. Roll lightly in powdered sugar. Chill until firm.
13074 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).
13076 Dip cherries in chocolate and place on waxed paper-lined cookie sheet. Chill until set.
13078 Bring to room temperature to serve.
13084 Yield: 15-20 pretzel sticks From: Better Homes and Gardens
13087 14 oz. vanilla caramels, about 48
13089 15-20 large pretzel twists (4x½”) or pretzel rods
13090 4 oz. bittersweet or semisweet chocolate, chopped
13092 1 garnish pecans, chopped, if desired
13094 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.
13096 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.
13098 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.
13100 Note: Eat same day as the caramel softens the pretzels.
13104 Candied Grapefruit or Orange Peel
13106 Cut into strips: Grapefruit or Orange Peel
13107 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.
13109 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:
13112 4 oz. Bittersweet chocolate
13114 1” square of Paraffin
13116 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.
13122 1 C. white corn syrup
13123 1 C. granulated sugar
13125 12 oz. peanut butter
13126 2 t. vanilla extract
13127 4 C. Special K Cereal
13129 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.
13131 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.
13135 Pistachio Cherry Chocolate Bark
13137 Yield: 2½ lb. From: Good Housekeeping
13139 1 lb. Semisweet Chocolate, coarsely chopped
13140 8 oz. White Chocolate, coarsely chopped
13141 12 oz. Pistachio Nuts, shells removed (1½ C.)
13142 8 oz. (1½ C.) Dried Tart Cherries
13144 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.
13150 Yield: 2½ lb. From: Food & Wine Dec. 2006
13152 1½ C. sliced almonds
13153 2 pkgs. Salted Saltines (not low-sodium)
13155 3 Sticks unsalted butter
13156 2 T. Light corn syrup
13157 ½ lb. Semisweet Chocolate Chops
13159 Preheat oven to 350F. Place almonds in a single layer on a baking sheet and toast about 6 min., until golden.
13161 Place crackers in a single layer on two Silpat-lined cookie sheets (12 x 17”) with at least 1” side.
13163 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.
13165 Immediately sprinkle with chocolate; let stand 5 min. Spread melted chocolate evenly over ingredients in pan. Add almonds.
13167 Freeze until firm, about 15 min. Invert and peel off Silpat. Break up. Store up to 2 weeks in airtight container.
13171 Deanna’s English Toffee
13176 2¼ C. sugar (in E.P. 1½ C.)
13177 ½ C. water (in E.P. ⅜ C.)
13178 1¾ C. unblanched almonds (or 1 C. Pecans)
13181 10 oz. Milk chocolate
13182 3 C. chopped pecans
13184 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.
13193 1 C. Dark corn syrup
13195 1 Can (14 oz.) Sweetened Condensed Milk
13196 1 t. Vanilla extract
13198 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.
13202 Annabelle Carr’s Caramel Apples
13207 ½ C. white corn syrup
13208 15 oz. (1 can) sweetened condensed milk
13210 1 t. vanilla extract
13213 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.
13215 Wash and dry apples. Insert a stick into the stem end of each apple. Dip in caramel and place on buttered cookie sheet.
13222 2 C. light-brown sugar, firmly packed
13223 ½ C. light corn syrup
13225 ¼ t. cream of tarter
13228 6 Qts. popped gourmet Popping Corn (¾ C. unpopped)
13230 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.
13240 ½ C. White corn syrup
13244 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.
13246 Note: Do not compress balls when molding or they will be too hard to eat.
13248 To make 12 balls, triple recipe and use 5-6 quarts popped corn.
13252 Peanut Butter-Chocolate Bars
13254 Yield: From: Amy Van Hecke www.northpole.com
13258 2 C. Graham Cracker Crumbs
13259 2 C. Powdered Sugar
13260 12 oz. Semi-Sweet Chocolate Chips
13263 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.
13267 Homemade Marshmallows
13269 From: O Magazine Nov. 2004
13271 1 T. grapeseed or vegetable oil
13272 ~1 C. confectioner’s sugar, for dusting
13273 2 envelopes unflavored gelatin
13274 1½ C. granulated sugar
13275 ½ C. light corn syrup
13276 1 t. vanilla extract
13278 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.
13280 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.
13282 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.
13284 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.
13290 Yield: 3 Pounds From: Drue Decker
13294 1 large can Evaporated milk
13295 12 oz. Semi-sweet chocolate chips
13296 12 oz. German Sweet Chocolate
13297 12 oz. Kraft Marshmallow Crème
13300 2 C. Nuts (optional)
13302 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.
13304 Note: Great when topped with a batch of peanut butter fudge.
13308 Peanut Butter Fudge
13310 Yield: 5 lb. From: Drue Decker
13313 1 large Can evaporated milk
13315 3¾ oz. Marshmallow Crème
13316 12 oz. peanut butter
13318 Butter pan…I use a 10x15” jelly roll pan.
13320 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.
13330 Mix together. Shape into desired forms—not too thick or they’ll crack. Bake 1 hour at 350F. Color with magic markers.
13332 Note: Try to bake as soon after making as possible.
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