Ingredients 3 lg Eggplants; halved lengthwise 7 tb Olive oil 3 Cloves garlic; chopped 3 c Shiitake mushrooms (Stems removed and capped) 1 c Green beans Cut into 1-inch length 1 1/2 ts Minced shallots 1 ts Minced garlic 3 Ripe plum tomatoes; diced Salt and freshly ground 1 tb Chopped cilantro leaves 1 tb Chopped fresh parsley leaves Preparation Preheat oven to 350 F. Peel eggplant and cut into 1-inch cubes....
Ingredients 4 1/2 cups all-purpose flour, plus more for work surface and hands 2 tablespoons granulated sugar 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces 1 cup dried currants 2 1/4 cups heavy cream, plus more if needed 1 large egg yolk Sanding sugar, for sprinkling (optional) Preparation Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl....
Ingredients Cucumbers, thinly sliced 1 Small White Onion - thinly sliced 1 cup white Vinegar 1/2 cup Water 3/4 cup White Sugar 1 tbsp Dried Dill, or to taste Preparation Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold....
Ingredients 1 2/3 cups chopped onion 1 tablespoon dried minced garlic 2 bags (16 oz each) frozen sliced carrots 1 to 2 tablespoons curry powder 1/8 teaspoon crushed red pepper flakes 1/4 teaspoon salt 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups) 1 cup half-and-half Chopped roasted peanuts Chopped fresh cilantro or parsley Preparation Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all soup ingredients except half-and-half....
Ingredients -2 8-10 oz. Salmon filets (not steaks with the bones) -1/2 cup Pecans -1/4 cup Parsley -1/4 cup of your fave Bread Crumbs (mine’s Panko, Japanese bread crumbs) -Olive Oil for the Marinade/Glaze -2 Tbs Butter -2 Tbs Dijon Mustard -2 Tbs Honey for the Rice -2 Tbs Butter or Olive Oil -1/4 cup diced Onions -1/2 cup Rice -1 cup Water -Asparagus Preparation OK, here’s the 30 minute process....
Ingredients Dry rub: 2T.kosher salt,1/2c.sugar,2T.Chinese 5 spice Wet rub: 1/4c.low sodium soy,3T.brown bean sauce,2T.chili sauce w/garlic,3T.sesame oil,3T.rice wine,3T.fresh grated ginger,3/4c. sweet and sour sauce Preparation Dry rub ribs, shank,etc., rest in fridge 15 to 30 min.. wipe off excess. Then, wet rub, just enough to evenly coat. Rest in fridge @ least 3-4 hrs.. Bake @ 275F 3-5 hrs., baste w/ remaing wet rub every hour.
Ingredients 5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed 2 medium carrots, peeled and chopped into 2-inch lengths 2 celery stalks, chopped into 2-inch lengths 2 medium onions, peeled and cut into quarters 2 dried bay leaves 1 teaspoon whole black peppercorns Preparation Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do), and add enough water to cover by 1 inch (about 3 quarts)....
Ingredients 1 eight-ounce red bell pepper, seeded, deveined, and cut into 1-inch pieces 1 thirteen-ounce cucumber, cut into 1-inch pieces 2 bunches arugula leaves (3 1/2 ounces) 1 1/2 pounds ripe tomatoes, cut into 1-inch pieces 4 scallions (2 1/2 ounces), trimmed and cut into 1/2-inch pieces 3 tablespoons freshly squeezed lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Zahtar 1 tablespoon olive-cured olive oil (See Cook’s Note)...
Ingredients 1 1/2 cups pomegranate (or cranberry) juice 1 cup pear nectar 1/4 cup Grand Marnier 1 bottle Champagne (or Prosecco) Preparation Combine pomegranate juice, pear nectar, and Grand Marnier. Slowly add Champagne, and serve over ice.
Ingredients 1 Cup Crisco (1 Stick) Room Tempreture 1 Cups Sugar 2 Cups Cake Flour 6 Large Eggs Room Tempreture 2 Teaspoons Of Vanilla Pam With Flour Added Preparation Pre-Heat Oven 325 Cream Crisco in a large bowl and add sugar and mix well add 3 eggs and a little flour then add 3 eggs and rest of flour add Vanilla. Spray a Tube pan with flute in the middle (that comes out) or Bundit pan with pam....
Ingredients 1 9-oz. package firm or extra-firm tofu, drained well. 1-2 sticks celery, finely chopped 2 scallions, chopped small 2 Tbsp. Mayonnaise 3-4 tsp. Curry Powder Splash White Vinegar Salt & Pepper Preparation In a bowl, mash your tofu with a fork. Don’t worry too much about getting all the lumps, you’ll get them mixing in the rest of the ingredients. Stir in celery, green onions & mayo. Add curry powder to taste - a teaspoon at a time....
Ingredients For the Dressing: 2 tablespoons freshly squeezed lemon juice 2 tablespoons mayonnaise 1/2 cup plain low-fat yogurt 3/4 teaspoon curry powder 1/2 teaspoon ground cumin Salt to taste For the salad: 2 fuji apples 2 teaspoons fresh lemon juice 1/3 cup lightly toasted walnut halves 1 cup thinly sliced celery, from the heart of the celery 1/4 cup raisins 1/4 cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped...
Ingredients 2 cups milk, scalded 3 eggs ½ cup sugar 1 teaspoon vanilla extract Preparation Mix eggs and sugar, beating slightly. Add the scalded milk and flavoring. When well mixed, strain through a strainer. Fill a pudding dish with the custard mixture. Set pudding dish in a baking pan partially filled with boiling water. Bake at 350 degrees about 30 to 35 minutes.
Ingredients 1/3 cup butter 3/4 cup sugar 2 eggs 1 Tbsp orange zest (or more for more intense orange flavor) 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 cup vanilla yogurt 1/2 cup Crraisins, chopped 1/2 cup chopped walnuts 1/2 cup chopped chocolate Glaze: 2 teaspoons grapefruit juice (original recipe calls for 1 tsp. each lemon and orange) 1/3 cup powdered sugar (confectioner’s sugar)...
Ingredients 8 large eggs Kosher salt and freshly ground pepper 1/2 cup frozen peas 3 tablespoons mayonnaise 1 tablespoon Dijon mustard Cooked pancetta bits and fresh pea shoots, for serving Preparation With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes....
Ingredients 1 1/3 C water 1/2 C sugar 1 vanilla bean, split lengthwise 1 C fresh mint leaves 1 bottle (750ml) white wine 2 limes, sliced thin 2 oranges, sliced thin 2 peaches or nectarines sliced 2 C chilled club soda Preparation Bring first 3 ingredients to a boil in a saucepan. Remove from heat. Add half the mint leaves and let cool. Cover and infuse for 8 hours or overnight....
Ingredients Earl-Grey Sugar-Cookie Dough Unbleached all-purpose flour, for dusting 3 cups granulated sugar (for caramel) Royal Icing Fine sanding sugar (for "snow") Confectioners' sugar, for dusting Rosemary-Sprig Trees (optional), see cook's notes Gum-paste mushrooms (optional), see cook's notes Thyme Wreath (optional), see cook's notes Preparation Cottage: Let dough stand at room temperature until pliable. On separate lightly floured pieces of parchment, roll out each rectangle of dough about 1/8 inch thick....
Ingredients 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained 1 tablespoon lime juice 1/2 teaspoon ground cumin 1 clove garlic, peeled 1 bag (7 oz) Pillsbury™ Cheddar sun-dried tomato baguette chips Preparation In food processor, place all ingredients except baguette chips. Cover; process 1 to 2 minutes or until smooth. Spoon hummus into serving bowl. Serve with baguette chips....
Ingredients 12 ounces non-dairy whipped topping 10 ounces lime curd 16 ounces fresh blackberries 1 (16 ounce) pre made angel food cake, cut in half Preparation Place one layer on a serving platter. Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream. Top with the other layer. Spread whipped cream over the cake and arrange berries on top.
Ingredients 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 2 tablespoons butter, melted 4 tablespoons butter 1/2 cup packed brown sugar 1/2 cup heavy whipping cream 1/2 teaspoon vanilla 1/8 teaspoon salt 1 cup chopped pecans, toasted 1 package (8 oz) cream cheese, softened 1/2 cup powdered sugar 1 cup Cool Whip frozen whipped topping, thawed...
