Ingredients 1 lb. Ground Beef 2½ - 3 Jars Prego Mushroom Sauce 2 Cups Ricotta Cheese 1 egg 1 small-medium yellow sweet onion 1-3 cloves garlic (or none at all, whatever your garlic preference is) 1 Package frozen chopped spinach (thawed and drained) ½ Teaspoon Oregano ½ Teaspoon Basil 1 Package (12 noodles) San Giorgio Oven Ready Lasagna 4 Cups Mozzarella Cheese ½ - 1 Cups Italian Cheese ½ Cup Parmesan Cheese...
Ingredients 1 cup(s) cheese, ricotta, part-skim 1/4 teaspoon cinnamon, ground 1/4 teaspoon vanilla extract 2 sugar substitute Preparation Mix all of the ingredients together in a small microwave-safe bowl. Cover with waxed paper. Put in microwave and cook until warm. Enjoy immediately.
Ingredients 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count) Preparation Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Separate dough into 8 rolls. Using sharp knife, carefully cut 1 roll horizontally into 3 rounds. Arrange rounds overlapping sides slightly. Starting at 1 end, roll up; press end lightly to seal edge. Place in muffin cup; press down gently. Use fingers to slightly open up “flower” end so it’s not closed like a bud....
Ingredients 1 garlic clove, halved 1 pound Gruyère cheese, grated 1/2 pound Emmentaler cheese or other Swiss cheese, grated 1 cup dry white wine 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon fresh lemon juice 1 1/2 tablespoons kirsch Freshly ground pepper Freshly grated nutmeg Preparation Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes....
Ingredients 1/3 cup whole hazelnuts 12 tablespoons unsalted butter, softened, plus more for pan 1 3/4 cups unbleached all-purpose flour, plus more for pan 1 1/4 cups sugar 3/4 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon kosher salt (we use Diamond Crystal) 2 large eggs, room temperature 3/4 cup plain full-fat yogurt (not Greek) 1 teaspoon pure vanilla extract, or 1/4 teaspoon pure almond extract 1 tablespoon natural or Dutch-process cocoa powder Preparation Preheat oven to 350°F....
Ingredients 1 quart vanilla ice cream 3 cups sweetened shredded coconut Chocolate, Almond, and Coconut Clusters Vanilla-Bourbon Butterscotch Sauce Unsweetened flaked coconut, for serving (optional) Preparation Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks. Place a coconut-coated ball in the bottom of each serving glass....
Ingredients 2 rolls refrigerated cookie dough 8 oz. softened cream cheese 3/4 cup surgar 1 tsp. vanilla Preparation Preheat oven to 350 degrees. Pat 1 roll of cookie dough on bottom of 9 x 13 baking pan Mix cream cheese, sugar and vanilla and spread over dough. Crumble second roll of dough over cream cheese mixture. Bake approximately 25 minutes. Let cool and cut into squares. Refrigerate.
Ingredients 3 ears corn, raw or cooked, husks and silk removed 1/3 cup milk 1 large egg 1 teaspoon sugar 1/2 teaspoon baking powder 1/2 teaspoon salt Pinch cayenne 1/4 cup cornmeal 1/4 cup flour Vegetable oil, for cooking Preparation Trim off the tips of the corn cobs. Standing a cob in a wide bowl, slice off the kernels with a sharp knife. Repeat. To the corn, add the milk, egg, sugar, baking powder, salt and cayenne....
Ingredients 6 ears corn, shucked 1/4 cup extra-virgin olive oil 3 tbsp balsamic vinegar 1 to 1-1/2 cups freshly grated Parmigiano-Reggiano About 2 tbsp fresh mint Hot red pepper flakes Preparation Preheat a gas grill of prepare a fire in a gas grill. Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times....
Ingredients 2 chickens 1 1/2 TBS Kosher Salt 1/2 Orange (juice and zest) 1 1/2 tsp finely minced garlic 2 tsp maple syrup 2 tsp finely minced rosemary 2 C buttermilk 1 1/4 C flower 1 1/4 C corn flower 1/2 C cornmeal 2 tsp table salt 1 tsp freshly ground pepper canola oil 1/4 lb bacon cut crosswise into thin strips Preparation wash chicken, marinate overnight in salt, orange, garlic maple syrup and rosemary...
Ingredients 1 cup panko bread crumbs (Japanese bread crumbs) 1 lb crab meat (Dungeness crab is best) 4 6- oz. halibut filets Kosher salt, black pepper and Old Bay seasoning, to taste 1 cup all purpose flour 3 whole eggs 1 oz. vegetable oil 1 oz. unsalted butter 1 cup Mae Ploy sweet hot chili sauce 1/2 cup heavy cream Preparation Preheat oven to 350° F. Crumble bread crumbs and crab meat, using your hands to make a crab breading....
Ingredients -1 lb. Chicken Breast Tenders -1/2 C Italian Dressing (drain spices and discard spices) -1 t Fresh Lime Juice -1/2 T Honey Preparation Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered Marinate for 1 hour Grill
Ingredients 4 cups (1 bag) cranberries 2 cups sugar 2 cups apple sauce 1 cup walnuts, chopped whipped cream Preparation Coarse chop cranberries in blender, drain well, then mix all ingredients (except whipped cream) together & let set for 24 hours in refrigerator. Serve with whipped cream.
Ingredients 8 oz cream cheese 4 sticks unsalted butter (softened) 2 C sugar (granulated) 1 tsp vanilla 2 egg yolks 5 C flour Preparation Cream together the cream cheese, butter and sugar. Add vanilla and egg yolks and mix well on medium speed. Gradually add flour. Chill. Roll out in POWDERED sugar Bake 10 min at 375
Ingredients 250ml plain flour 3 eggs 250g water 250g milk 1T oil pinch salt Preparation Beat and rest for 3-4 hours Stuffed w asparagus, leeks and minced duck
Ingredients 1 Large Chicken 1 Large White onion or 2-3 medium sized Red onions, peeled 1/2 cup Vermouth or 1/4 cup clear/sweet fruit juice (Apple/Cranberry) juice with 1/4 cup water 1/2 cup water Kicap Manis (Tamin, Kipas or any other variety) Olive Oil Salt Ground Black Pepper Preparation Preheat oven to 220-230C. Rinse chicken and pat dry (This is important so that the bird sears properly). Rub 1/2 tsp salt and 1 Tbsp pepper on outside of bird and cavity....
Ingredients 3 Cups of thinly sliced golden potatoes 1.5 Thin wedges of Red Onions 2 Golden Delicious Apples 10 Thyme Sprigs 1 Tbsp of Thyme Leaves 1/3 Cup of Olive Oil, set aside some extra for drizzling 4 Cornish Game Hens 8 Thin Slices of Prosciutto 1/3 Bottle of Crispin Brut Cider 2.5 Cups Chicken Stock Preparation COOKING POTATOES Preheat oven to 430 Degrees. Combine potato, onion, apples, and thyme with Olive Oil in a Roasting Pan....
Ingredients 4 lb boneless country-style pork ribs 1 medium onion, finely chopped 4 garlic cloves, minced 1/2 cup ketchup 1/2 cup Chili Sauce 1/2 cup honey 1/2 cup cider vinegar 1/2 cup Worcestershire sauce juice of 1 lemon 2 tablespoons dry mustard 2 tablespoons smoked paprika 1 teaspoon black pepper 1/2 teaspoon salt Preparation Place the ribs in the crock pot. Add the chopped onions and garlic. Mix all the other ingredients in a separate bowl....
Ingredients 2 Tablespoons butter 1 Tablespoon brown sugar 1/8 teaspoon garlic powder 1 1/2 cup beef broth 1/8 teaspoon crushed red pepper 1 Tablespoon ketchup 1/3 cup peanut butter 1 medium onion, chopped 1/2 teaspoon salt Preparation Melt butter in saucepan. Add onion, sauté until soft. Add broth and bring to boil. Add peanut butter, ketchup, sugar, garlic, pepper, salt, and mix well. Reduce heat. Cook uncovered over very low heat for 10 minutes....
Ingredients 6 oz. Crispin Cider’s Stagger Lee 8 oz. Chicken stock 1 oz. Irish Whiskey (local favorite-2 Gingers) 8 Links of Sausage; beef, pork, or chicken-I used Billinski’s Apple & Chardonnay sausage 2 lbs. Yukon Gold potatoes 1 Large white onion, sliced 1 Tbsp. olive oil 2 Tbsp. flour 1-2 Tbsp. dijon or stone ground mustard. You might want to adjust the quantity based on the strength of your mustard and your personal taste....
