Ingredients Ingredients 3 tablespoons unsalted butter, at room temperature 3 tablespoons olive oil 3 large or 6 small shallots, thinly sliced 2 to 3 cloves garlic, minced Kosher salt and freshly ground black pepper 2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces 2 (6-inch long) stems fresh rosemary 6 cups low-sodium chicken broth 1/2 cup mascarpone cheese, at room temperature 3 tablespoons maple syrup...
Ingredients Tarragon Chicken Salad 6 Boneless Skinless Chicken Breasts 1 cup diced celery 1/4 cup diced red onion 1/2 cup small red seedless grapes sliced in half 1/3 cup small pecan pieces 2 T. (Heaping) Light Miracle Whip 1 T Dijon Mustard 1/2 tsp. Tarragon 1/8 tsp. salt 1/8 tsp. White pepper Crepes 3 Eggs 1 1/2 cups milk 1 1/3 All Purpose Flour 1 1/2 tsp. Salt 1 1/2 T....
Ingredients 1 1/2 cups canola oil 2 tablespoons extra-virgin olive oil 2 large eggs 2 tablespoons finely chopped cilantro Coarse salt Juice of 1 lime Preparation Combine oils in a glass measuring cup. Place eggs, cilantro, and a pinch of salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes. With machine running, add oil, drop by drop, through feed tube, until mixutre starts to thicken; do not stop machine at this point or mayonnaise may not come together....
Ingredients 3 oz. diced bacon (approximately 4 slices) 1 medium diced onion 3 stalks diced celery 1/4 lb. diced new potatoes (blanched) 4 cups heavy cream 1 1/2 cups chopped clams, fresh or frozen 1/3 cup flour 1/2 cup half & half 3 oz. butter 2 oz. clam concentrate or clam base 1 1/4 cups clam juice or nectar 1 pinch chopped fresh garlic, white pepper, black pepper, cayenne pepper to taste...
Ingredients 2/3 cup matzo cake meal 2/3 cup potato starch 1/2 teaspoon kosher salt 8 large eggs, separated, room temperature 1 1/2 cups superfine sugar 1 vanilla bean, split and seeds scraped 6 tablespoons unrefined virgin coconut oil, melted 1/2 cup coconut milk 4 ounces bittersweet chocolate, chopped (3/4 cup) 3/4 cup unsweetened coconut flakes, toasted Preparation Preheat oven to 350 degrees. In a small bowl, whisk together matzo meal, potato starch, and salt....
Ingredients 1 ripe golden pineapple 1 can (14 ounces) unsweetened coconut milk 1-1/2 cups turbinado sugar or granulated sugar 1 teaspoon ground cinnamon Sprigs of fresh mint, for garnish 1 quart vanilla ice cream or frozen yogurt, for serving Preparation Set up the grill for direct grilling and preheat to high. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl....
Ingredients 2 head cabbage 1 small head red cabbage 2 red onions, diced 2 cups grated carrots 4 stalks celery, chopped 1 1/2 cups white sugar 1 1/2 cup white vinegar 1 cup vegetable oil 1 tablespoon salt 1 tablespoon dry mustard black pepper to taste Preparation Shred cabbage. In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 1/2 cups sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper....
Ingredients 4 oz. canned cranberries, pureed 1 bottle of Chardonnay 1 bottle of White Zinfandel 2 oz. Tuaca liquor 1 mini-bottle (approximately 1 2/3 oz.) of Sour Apple Pucker 1 mini-bottle (approximately 1 2/3 oz.) of Triple Sec 4 oz. cranberry juice 2 oz. orange juice Orange wedges and green apple chunks for garnish Preparation Place the canned cranberries in a blender and puree for approximately 4-5 seconds. The mixture should not be totally smooth....
Ingredients 4 cups plus 1/4 cup all-purpose flour 1/4 cup sugar, plus additional for sprinkling 2 tablespoons baking powder 2 teaspoons kosher salt 1 tablespoon grated orange zest 3/4 pound cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup cold heavy cream 1 cup dried cranberries 1 egg beaten with 2 tablespoons water or milk, for egg wash 1/2 cup confectioners’ sugar, plus 2 tablespoons 4 teaspoons freshly squeezed orange juice...
Ingredients 1/4 cup grated Parmesan cheese 1/4 cup Progresso™ Panko Italian style crispy bread crumbs 1 tablespoon butter, melted 4 boneless skinless chicken breasts (about 1 1/2 lb) 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons refrigerated creamy Caesar dressing, plus more for serving Chopped Italian (flat leaf) parsley, if desired Preparation Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix Parmesan cheese, bread crumbs and melted butter, mixing well....
Ingredients 2-3 pounds corned beef brisket, package juices and spice packet included 2 medium onions, peeled and cut into 8ths 2 cups beef broth 1 (15 ounce) can Young’s Double Chocolate Stout Beer or Guinness if you prefer 1/2 red onion, sliced thinly Preparation Peel and cut the medium onins (whatever type you prefer, white or yellow, into 8ths, and place them in the bottom of your crock pot. Open up the packaged corned beef and pour all of the juices contained in the bag into the crock pot....
Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 2 tablespoons sugar 2 teaspoons ground cinnamon 1/4 cup chocolate sauce or ice cream topping Preparation Heat oven to 375°F. Unroll dough onto ungreased cookie sheet. In small bowl, stir together sugar and cinnamon. Sprinkle mixture evenly over dough. Bake 8 to 10 minutes or until golden brown. Cut flatbread in half crosswise then lengthwise into 8 strips, making a total of 16 strips....
Ingredients 6-8 Chohogs medium onion chopped 1 leek sliced 4 carrots sliced 2 stalks celery sliced 4 strips bacon ( cut in bite size pieces) 3 medium yukon gold potatoes cut up Parsly and dill 3 to 4 tablespoons of butter Tablespoon of chicken base Preparation Steam chohogs in water to cover remove clams from shells and chop and set aside. Save the water. Saute bacon in a little olive oil so it won’t get crisp....
Ingredients 8-oz. cream cheese 1 stick butter, softened 2 cups powdered sugar 2 teaspoons vanilla Milk to thin Preparation Begin by beating together the butter and cream cheese. After the cream cheese and butter are combined, add the vanilla and mix it in. Sift the confectionary sugar before measuring it. You can do this by shaking it through a mesh sieve on to wax paper. Then, pour it into a measuring cup....
Ingredients 4-8 cloves Garlic, roasted* 1 cup Unsweetened Soy Milk 1/2 cup Cashew Butter 2 tablespoons Nutritional Yeast 2 tablespoons Fresh Lemon Juice 1 tablespoon White Wine Vinegar or more to taste 2 tablespoons Dijon Mustard 2 tablespoons Chopped Fresh Italian Parsley 1 teaspoon Dried Basil 1/4 teaspoon Crushed Red Pepper Flakes 1 Pinch Dried Oregano 1/8 teaspoon Black Pepper or to taste Preparation Blend ingredients together in a high powered blender or food processor....
Ingredients 1 teaspoon cumin seeds 1 navel orange 2 teaspoons Dijon mustard 2 teaspoons orange-flower honey or regular honey 3 tablespoons champagne vinegar Coarse salt 1/2 cup extra-virgin olive oil 1/4 cup heavy cream Freshly ground pepper Preparation Toast cumin in a dry small skillet over high heat until fragrant, about 1 minute. Finely grind with a mortar and pestle or in a spice grinder. Zest orange; set zest aside. Cut pith from orange....
Ingredients 1/2 lb lean (at least 80%) ground beef 2 tablespoons chopped onion 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package) 1/2 cup water 1/2 cup Old El Paso™ refried beans (from 16-oz can) 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1/2 cup Old El Paso™ Thick ’n Chunky salsa 4 slices (3/4 oz each) American cheese, cut diagonally in half...
Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count) garlic salt 1/2 cup shredded Italian 4-cheese blend 8 miniature pepperoni slices pineapple slices (from an 8-ounce can) green onions Muir Glen™ organic garlic roasted garlic pasta sauce, for dipping Preparation Preheat oven to 350°F. Separate dough into 8 rounds. Place 1 crescent round on an ungreased baking sheet for the bunny head. Unroll another round and shape into bunny ears by meeting the 2 ends in the middle and place at the top of the bunny head on the baking sheet....
Ingredients 5 small zucchini 3 carrots, peeled 1 yellow bell pepper, stem and seeds removed 4 large radishes, ends trimmed 1 stalk celery, ends trimmed 3 ears corn, kernels shaved from cob 1/4 cup mayonnaise 6 tablespoons cider vinegar 3/4 teaspoon celery seeds 1 1/2 tablespoons sugar 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Zucchini blossoms for garnish (optional) Preparation Using the largest holes on a box grater, grate the zucchini and carrots, and transfer to a large bowl....
Ingredients 300 g anchovy 100 g onion 2 bay leaves 6 g capers 5 g black pepper (berries) 2 g rosemary leaves ½ cup olive oil 1 lemon 1 teaspoon vinegar 1 garlic clove 10 g salt 1 l water Preparation Clean the anchovies (remove head and guts). Boil the water (use large pot with low rim, so that all anchovies have the same chance) with garlic clove, 2 bay leaves and salt until boils....
