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The Girls' Chicken Sandwiches
3 cups diced, cooked chicken breast meat
3 green onions, minced
1/2 cup refrigerated poppyseed salad dressing, or to taste
12 Hawaiian sweet bread rolls, sliced in half horizontally
1 (8 ounce) container pineapple cream cheese spread
6 large leaves Boston lettuce, halved
1 (16 ounce) package fresh strawberries, hulled and diced
Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.
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Olive Garden Breadstick Lasagna
Olive Garden Breadstick Lasagna
10 Olive Garden Breadsticks
1/2 cup of Marinara Sauce
1/2 cup of Meat Sauce
1 cup of Shredded Mozzarella
1 cup of Ricotta Cheese
1. Place 1/4 cup of marinara sauce on the bottom of a 9” x 9” baking pan
2. Lay 5 Olive Garden Breadsticks across the pan
3. Spread a 1/2 cup of ricotta cheese over breadsticks
4. Add 1/2 cup of shredded mozzarella on top of the breadsticks
5. Spread 1/2 cup of meat sauce over cheese
6. Lay another layer of 5 Olive Garden Breadsticks, side by side, over the meat sauce
7. Add another layer of ricotta cheese
8. Spread 1/4 cup of marinara over top of breadsticks
9. Sprinkle the remainder of the shredded mozzarella to the top of the lasagna
10. Loosely cover the lasagna with foil and bake at 325 degrees for 30 minutes
11. Set Lasagna to cool for approximately 15 minutes before cutting and serving
Olive Garden Breadsticks
1 Loaf frozen bread -- thaw in bowl at room temp.
Pam
Garlic powder
Dry oregano leaf -- crushed
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10).
Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours.
Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown.
Cool in pan on rack to serve within a day or two.
10 Olive Garden Breadsticks
1/2 cup of Marinara Sauce
1/2 cup of Meat Sauce
1 cup of Shredded Mozzarella
1 cup of Ricotta Cheese
1. Place 1/4 cup of marinara sauce on the bottom of a 9” x 9” baking pan
2. Lay 5 Olive Garden Breadsticks across the pan
3. Spread a 1/2 cup of ricotta cheese over breadsticks
4. Add 1/2 cup of shredded mozzarella on top of the breadsticks
5. Spread 1/2 cup of meat sauce over cheese
6. Lay another layer of 5 Olive Garden Breadsticks, side by side, over the meat sauce
7. Add another layer of ricotta cheese
8. Spread 1/4 cup of marinara over top of breadsticks
9. Sprinkle the remainder of the shredded mozzarella to the top of the lasagna
10. Loosely cover the lasagna with foil and bake at 325 degrees for 30 minutes
11. Set Lasagna to cool for approximately 15 minutes before cutting and serving
Olive Garden Breadsticks
1 Loaf frozen bread -- thaw in bowl at room temp.
Pam
Garlic powder
Dry oregano leaf -- crushed
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10).
Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours.
Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown.
Cool in pan on rack to serve within a day or two.
Chef John's Stuffed Peppers
1 cup uncooked long grain white rice
2 cups water
Sauce:
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
Peppers:
1 pound lean ground beef
1/4 pound hot Italian pork sausage, casing removed
1 (10 ounce) can Tomatoes and Green Chilies
1/4 cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
Preheat the oven to 375 degrees F (190 degrees C).
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
Pour sauce mixture into a 9x13-inch baking dish and set aside.
Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Arm days for nattys and non-nattys. (SeanR)
Spicy Dried Pear Cake
Spicy Dried Pear Cake
Comments: If there is any leftover cake, slice and toast cake slices; butter, and enjoy!
Servings: 6
8 ounces + 1 tablespoon [227 + 15 g] butter
2 cups + 1 tablespoon [280 + 8.75 g] all-purpose flour
1 1/2 teaspoons [7.5 mL] baking powder
1/2 teaspoon [2.5 mL] salt
1 teaspoon [5 mL] cinnamon
1/4 teaspoon [1 mL] ground clove
1/2 teaspoon [2.5 mL] ginger
1 pinch ground black pepper
1/4 teaspoon [1 mL] nutmeg
1 1/2 cups [300 g] sugar
4 large eggs
3 tablespoons [45 mL] corn syrup
1/2 cup [125 mL] fresh cream
8 dried pears, diced
4 whole dried pears
Preheat oven to 350°F [180°C].
Use 1 tablespoon [15 g] of the butter and 1 tablespoon [8.75 g] of the flour to butter and flour a 2-pound [900 g] rectangular bread pan.
Into a large bowl, mix together remaining flour, baking powder, salt, cinnamon, ground clove, ginger, ground black pepper and nutmeg.
Into the bowl of an electric beater, whip together remaining butter along with sugar for 4 minutes.
Beat in eggs, one at a time, beating well after each addition.
Mix in corn syrup, then flour mixture alternately with fresh cream.
Add and slowly mix in pear dices.
Bake into preheated oven for approximately 45 minutes, until a wooden pick inserted in the middle comes out clean.
Unmold onto a wire rack; leave to cool completely.
Top with whole dried pears before serving.
Comments: If there is any leftover cake, slice and toast cake slices; butter, and enjoy!
Servings: 6
8 ounces + 1 tablespoon [227 + 15 g] butter
2 cups + 1 tablespoon [280 + 8.75 g] all-purpose flour
1 1/2 teaspoons [7.5 mL] baking powder
1/2 teaspoon [2.5 mL] salt
1 teaspoon [5 mL] cinnamon
1/4 teaspoon [1 mL] ground clove
1/2 teaspoon [2.5 mL] ginger
1 pinch ground black pepper
1/4 teaspoon [1 mL] nutmeg
1 1/2 cups [300 g] sugar
4 large eggs
3 tablespoons [45 mL] corn syrup
1/2 cup [125 mL] fresh cream
8 dried pears, diced
4 whole dried pears
Preheat oven to 350°F [180°C].
Use 1 tablespoon [15 g] of the butter and 1 tablespoon [8.75 g] of the flour to butter and flour a 2-pound [900 g] rectangular bread pan.
Into a large bowl, mix together remaining flour, baking powder, salt, cinnamon, ground clove, ginger, ground black pepper and nutmeg.
Into the bowl of an electric beater, whip together remaining butter along with sugar for 4 minutes.
Beat in eggs, one at a time, beating well after each addition.
Mix in corn syrup, then flour mixture alternately with fresh cream.
Add and slowly mix in pear dices.
Bake into preheated oven for approximately 45 minutes, until a wooden pick inserted in the middle comes out clean.
Unmold onto a wire rack; leave to cool completely.
Top with whole dried pears before serving.
Green Grape White Wine Bread Stuffing
Green Grape White Wine Bread Stuffing
Comments: A gourmet stuffing that enhances any festive dish.
Servings: 6
3 tablespoons [45 g] butter
1 leek, white part only, finely chopped
2 Franch shallots, peeled then finely chopped
1 teaspoon [5 mL] thyme
1 country-style bread, crusts removed and diced
2 cups [500 mL] hot chicken broth
1 pound [454 g] small sweet seedless green grapes
1/2 teaspoon [2.5 mL] nutmeg
1 tablespoon [15 mL] finely chopped parsley
1 cup [250 mL] Riesling or any other mild white wine
Salt and pepper, to taste
Preheat oven to 350°F [180°C].
Butter a baking dish using 1 tablespoon [15 g] of the butter.
Melt remaining butter into a frypan.
Stirring often, brown together chopped leek and shallots over medium heat for 7 minutes.
Transfer into a large bowl.
Mix in thyme; salt and pepper.
Add bread dices then pour in hot chicken broth; mix.
Mix in small sweet green grapes, nutmeg and finely chopped parsley.
Leave to rest for 15 minutes.
Transfer cooled mixture into a buttered baking dish.
Cover with al foil and bake stuffing for 40 minutes.
Remove from oven; mix in white wine until completely absorbed.
Bake for 10 minutes more, before serving.
Comments: A gourmet stuffing that enhances any festive dish.
Servings: 6
3 tablespoons [45 g] butter
1 leek, white part only, finely chopped
2 Franch shallots, peeled then finely chopped
1 teaspoon [5 mL] thyme
1 country-style bread, crusts removed and diced
2 cups [500 mL] hot chicken broth
1 pound [454 g] small sweet seedless green grapes
1/2 teaspoon [2.5 mL] nutmeg
1 tablespoon [15 mL] finely chopped parsley
1 cup [250 mL] Riesling or any other mild white wine
Salt and pepper, to taste
Preheat oven to 350°F [180°C].
Butter a baking dish using 1 tablespoon [15 g] of the butter.
Melt remaining butter into a frypan.
Stirring often, brown together chopped leek and shallots over medium heat for 7 minutes.
Transfer into a large bowl.
Mix in thyme; salt and pepper.
Add bread dices then pour in hot chicken broth; mix.
Mix in small sweet green grapes, nutmeg and finely chopped parsley.
Leave to rest for 15 minutes.
Transfer cooled mixture into a buttered baking dish.
Cover with al foil and bake stuffing for 40 minutes.
Remove from oven; mix in white wine until completely absorbed.
Bake for 10 minutes more, before serving.
Roasted Sweet Potato Green Onion Salad
Roasted Sweet Potato Green Onion Salad
Comments: Mild and crisp, each bite brings a surprise.
Servings: 4
17 1/2 ounces [500 g] sweet potatoes
2 bunches breen onions, white and green parts cut into 1/2-inch [1.3-cm] long pieces
2 tablespoons [30 mL] canola oil
1 tablespoon [15 mL] soy sauce
1 tablespoon [15 mL] balsamic vinegar
1 teaspoon [5 mL] brown sugar
8 cups [2 L] mixed green salad leaves
1/4 cup [60 mL] salted roasted pumpkin seeds
Preheat oven to 450°F [230°C].
Peel then cut sweet potatoes into 1/3-inch [8-mm] thick sticks.
Into a baking dish delicately mix together sweet potato sticks, green onion pieces and 1 tablespoon [15 mL] of the canola oil.
Roast into preheated oven until soft, for 10 to 12 minutes.
Remove from oven; leave to cool.
Into a large bowl, whip together soy sauce, balsamic vinegar, brown sugar and remaining canola oil.
Add lettuce leaves; mix until well coated.
Top with sweet potato/green onion mixture.
Sprinkle all over with salted roasted pumpkin seeds before serving.
Comments: Mild and crisp, each bite brings a surprise.
Servings: 4
17 1/2 ounces [500 g] sweet potatoes
2 bunches breen onions, white and green parts cut into 1/2-inch [1.3-cm] long pieces
2 tablespoons [30 mL] canola oil
1 tablespoon [15 mL] soy sauce
1 tablespoon [15 mL] balsamic vinegar
1 teaspoon [5 mL] brown sugar
8 cups [2 L] mixed green salad leaves
1/4 cup [60 mL] salted roasted pumpkin seeds
Preheat oven to 450°F [230°C].
Peel then cut sweet potatoes into 1/3-inch [8-mm] thick sticks.
Into a baking dish delicately mix together sweet potato sticks, green onion pieces and 1 tablespoon [15 mL] of the canola oil.
Roast into preheated oven until soft, for 10 to 12 minutes.
Remove from oven; leave to cool.
Into a large bowl, whip together soy sauce, balsamic vinegar, brown sugar and remaining canola oil.
Add lettuce leaves; mix until well coated.
Top with sweet potato/green onion mixture.
Sprinkle all over with salted roasted pumpkin seeds before serving.
Easy Sweet and Sour Chicken Stir-Fry
Easy Sweet and Sour Chicken Stir-Fry
Comments: A tangy stir-fry, great served over hot fluffy rice.
Servings: 4 to 6
1 [14-ounce / 398-mL] can pineapple chunks
2 tablespoons [30 g] butter or margarine
1 cup [250 mL] chopped celery
1 cup [250 mL] chopped sweet green pepper, membranes removed and seeded
2 tablespoons [30 mL] cornstarch
1 clove garlic, minced
1/3 cup [80 mL] vinegar
1 teaspoon [5 g] sugar
2 tablespoons [30 mL] soy sauce
1 [14-ounce / 400-g] package Oriental chicken fix'ns
Drain pineapple chunks reserving syrup and chunks apart.
Melt butter or margarine into a saucepan.
Soften together chopped celery and sweet green pepper in melted butter.
Mix together cornstarch and pineapple syrup into a clean saucepan.
Cook stirring over medium heat until thickened.
Stir in drained pineapple chunks, minced garlic, vinegar, sugar and soy sauce.
Mix in Oriental chicken pieces and softened vegetables.
Leave to simmer for 4 to 5 minutes more, until really hot.
Comments: A tangy stir-fry, great served over hot fluffy rice.
Servings: 4 to 6
1 [14-ounce / 398-mL] can pineapple chunks
2 tablespoons [30 g] butter or margarine
1 cup [250 mL] chopped celery
1 cup [250 mL] chopped sweet green pepper, membranes removed and seeded
2 tablespoons [30 mL] cornstarch
1 clove garlic, minced
1/3 cup [80 mL] vinegar
1 teaspoon [5 g] sugar
2 tablespoons [30 mL] soy sauce
1 [14-ounce / 400-g] package Oriental chicken fix'ns
Drain pineapple chunks reserving syrup and chunks apart.
Melt butter or margarine into a saucepan.
Soften together chopped celery and sweet green pepper in melted butter.
Mix together cornstarch and pineapple syrup into a clean saucepan.
Cook stirring over medium heat until thickened.
Stir in drained pineapple chunks, minced garlic, vinegar, sugar and soy sauce.
Mix in Oriental chicken pieces and softened vegetables.
Leave to simmer for 4 to 5 minutes more, until really hot.
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Copycat Olive Garden Marinara Sauce
Copycat Olive Garden Marinara Sauce
Note this recipe makes about 3-4 jars of sauce and it freezes great so whip up a batch and save some it for a night you have no time to cook.
3 cans of Crushed Tomatoes (either regular or with basil, oregano and garlic) 28 oz. sized cans OR 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)
4 cloves of garlic
4 Tablespoons of dried basil
1 ½ tsp of Black pepper
1 -2 TBSP of Sugar (optional) – this takes out the bitterness and makes it a little sweet
2 TSBP olive oil
⅓ cup of grated Parmesan or Romano Cheese
Minced Green Peppers (optional)
Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
Heat for one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours stirring often.
For the first half of the simmer time, do so with the pot uncovered, then cover.
Add the cheese, stir in and simmer for an additional 5 minutes or so.
Note this recipe makes about 3-4 jars of sauce and it freezes great so whip up a batch and save some it for a night you have no time to cook.
3 cans of Crushed Tomatoes (either regular or with basil, oregano and garlic) 28 oz. sized cans OR 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)
4 cloves of garlic
4 Tablespoons of dried basil
1 ½ tsp of Black pepper
1 -2 TBSP of Sugar (optional) – this takes out the bitterness and makes it a little sweet
2 TSBP olive oil
⅓ cup of grated Parmesan or Romano Cheese
Minced Green Peppers (optional)
Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
Heat for one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours stirring often.
For the first half of the simmer time, do so with the pot uncovered, then cover.
Add the cheese, stir in and simmer for an additional 5 minutes or so.
Hummingbird Oatmeal Cookies
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 medium-size ripe banana, mashed
1 1/2 cups regular oats
1 cup finely chopped pecans
1/2 cup finely chopped dried pineapple
Parchment paper
Cream Cheese Frosting
1/2 cup chopped dried banana chips
1/2 cup toasted coconut
1/2 cup chopped toasted pecans
1. Preheat oven to 350°. Stir together first 4 ingredients in a medium bowl. Beat butter, brown sugar, and vanilla at medium speed with an electric mixer 3 to 5 minutes or until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and banana; beat just until blended. Add oats and next 2 ingredients; stir until blended.
2. Drop dough by heaping tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Flatten each, using a lightly floured flat-bottom glass.
3. Bake at 350° for 12 minutes or until golden. Cool on baking sheets 10 minutes; transfer to wire racks, and cool.
4. Spread Cream Cheese Frosting over half of each cookie (about 1 1/2 tsp. per cookie); sprinkle with banana chips, coconut, and pecans, pressing to adhere.
Cream Cheese Frosting
2 cups powdered sugar, sifted
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup heavy cream
Beat powdered sugar, cream cheese, vanilla, and kosher salt at medium speed with an electric mixer 3 to 5 minutes or until smooth. Add cream, and beat until smooth.
Southern Living
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Cheesy Cauliflower Soup
4 slices Thin Bacon Cut Into Small Bits
1 White Onion Finely Diced
1 head Cauliflower Broken Into Small Florets
1/2 teaspoon Cajun Spice More To Taste
1/2 teaspoon Black Pepper
2 quarts Low Sodium Chicken Broth
1/2 stick Butter
1/4 cup Flour
2 cups Whole Milk
1 cup Half-and-half
1/4 cup Sour Cream
3 cups Monterey Jack Cheese, More To Taste grated
2 Tablespoons Parsley minced
Salt As Needed
In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.
Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it becomes thick. Remove from the heat and stir in the half and half.
Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley.
Taste and adjust seasoning. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.
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McDonald’s Copycat Fried Apple Pie - original version
McDonald’s Copycat Fried Apple Pie - original version
makes 5-6 pies
It’s relatively easy to make a perfectly scrumptious fried apple pie with a gorgeous flaky, golden crust at home. People take different approaches to crusts for fried pies, but Brooklyn Supper HQ is strictly a butter crust facility. You can’t top the flavor and texture of a butter crust. We used gala apples and they were wonderful. You can use another type depending on what’s available, but the important thing is to choose a crisp apple, so that you don’t end up with a mushy filling.
for the tart shell
1 cup unbleached all-purpose flour
6 tablespoons cold butter
1/4 cup ice water
1/2 teaspoon salt
1 teaspoon sugar
for the filling
2 cups peeled apples, chopped to 1/2″ squares
1/2 cup apple cider
1/4 cup sugar
1 teaspoon cinnamon
zest and juice of 1 lemon
big pinch salt
2 tablespoons flour
In the bowl of your food processor, combine the flour, salt, and sugar by pulsing 3 times. Cut up the butter into large chunks, and add to the flour. Pulse several times, until the mixture is sandy and crumbly. Drizzle in the ice water, and pulse 2 or 3 times until the dough just holds together.
Turn the dough out onto a lightly floured surface and form into a 6″ disc. Wrap the disc tight in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, make the filling. Combine the apples, cider, sugar, zest and juice, and salt, and cook over medium heat. The mixture will bubble, and cook down. After about 15 minutes the apples will soften, but still have a little texture. Stir in the flour and cook for a minute or two more. Remove from heat and set filling aside to cool.
Either in an electric skillet, deep fryer, or heavy-bottomed pan with deep sides, heat a neutral cooking oil to 350 degrees.
On a lightly floured surface roll 1/3 of the dough into a 10 – 12″ oval. To make the first two pies, cut the oval in half, and carefully pile 1/3 cup of filling on one half of each semi-circle. Quickly wet the edges, and fold over, pressing each into a turnover shape. Seal the edges with the tines of a fork. Fry the pies for a total of 3 – 4 minutes, flipping them halfway through. Remove from oil when the pies are a deep golden brown. Place on a stack of paper towels, dust with confectioners sugar and serve. Follow these steps for the other four pies.
makes 5-6 pies
It’s relatively easy to make a perfectly scrumptious fried apple pie with a gorgeous flaky, golden crust at home. People take different approaches to crusts for fried pies, but Brooklyn Supper HQ is strictly a butter crust facility. You can’t top the flavor and texture of a butter crust. We used gala apples and they were wonderful. You can use another type depending on what’s available, but the important thing is to choose a crisp apple, so that you don’t end up with a mushy filling.
for the tart shell
1 cup unbleached all-purpose flour
6 tablespoons cold butter
1/4 cup ice water
1/2 teaspoon salt
1 teaspoon sugar
for the filling
2 cups peeled apples, chopped to 1/2″ squares
1/2 cup apple cider
1/4 cup sugar
1 teaspoon cinnamon
zest and juice of 1 lemon
big pinch salt
2 tablespoons flour
In the bowl of your food processor, combine the flour, salt, and sugar by pulsing 3 times. Cut up the butter into large chunks, and add to the flour. Pulse several times, until the mixture is sandy and crumbly. Drizzle in the ice water, and pulse 2 or 3 times until the dough just holds together.
Turn the dough out onto a lightly floured surface and form into a 6″ disc. Wrap the disc tight in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, make the filling. Combine the apples, cider, sugar, zest and juice, and salt, and cook over medium heat. The mixture will bubble, and cook down. After about 15 minutes the apples will soften, but still have a little texture. Stir in the flour and cook for a minute or two more. Remove from heat and set filling aside to cool.
Either in an electric skillet, deep fryer, or heavy-bottomed pan with deep sides, heat a neutral cooking oil to 350 degrees.
On a lightly floured surface roll 1/3 of the dough into a 10 – 12″ oval. To make the first two pies, cut the oval in half, and carefully pile 1/3 cup of filling on one half of each semi-circle. Quickly wet the edges, and fold over, pressing each into a turnover shape. Seal the edges with the tines of a fork. Fry the pies for a total of 3 – 4 minutes, flipping them halfway through. Remove from oil when the pies are a deep golden brown. Place on a stack of paper towels, dust with confectioners sugar and serve. Follow these steps for the other four pies.
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Duck Dynasty Chicken and Dumplings
1 (5-pound) chicken, cut into serving size pieces
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (12-ounce) can evaporated milk
1 stick butter
4 cups all purpose flour, plus 2 tablespoons for rolling
5 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter-flavored vegetable shortening
2 cups buttermilk
Rub the chicken pieces well with salt and pepper and place into a large 6 to 8 quart stew pot. Add 10 cups of water and place over medium high heat until it comes to a boil, then lower heat, cover and simmer for 1 hour. Chicken should begin to pull away from the bones. Remove the chicken pieces from the pot and discard bones and skin, then shred the meat and set aside.
Add the evaporated milk and butter to the broth in the pot and allow to simmer while you prepare the dumplings.
Combine the flour, baking powder, salt and baking soda in a large bowl, tossing to mix well and remove any lumps, or use a food processor. Cut in the shortening until it is in small pieces the size of peas. Add the buttermilk gradually and mix until the dough holds together and resembles biscuit dough.
Sprinkle the 2 tablespoons of flour on a work surface and scoop the dough out onto the surface. Knead the dough together just one or two times until it holds together and is no longer very sticky, then divide into 4 balls. One at a time, roll the balls with a rolling pin to a -inch thickness then cut into 2-inch squares, adding flour as necessary to keep the dough from sticking to the surface. Place the squares on a baking pan which is lightly dusted with flour, and continue to roll and cut the remaining dough.
Bring the broth in the stew pot back to a boil. Drop the dumplings into the pot a few at a time and then lower the heat to low and cover. Simmer 15 minutes.
Turn off the heat and stir the shredded meat back into the broth and let stand a few minutes until it is all heated through.
Serve in soup bowls, ladling in some meat, some broth and then dumplings on top. Sprinkle with salt and pepper to taste and serve hot.
Serves: 8
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BBQ Eggplant Sandwiches
1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices provolone cheese (1/8-inch thick slices)
4 ciabatta or hoagie rolls, split and toasted
1/4 cup mayonnaise
2 jarred pepperoncini peppers, thinly sliced
Position oven rack six inches from the heat source and preheat broiler on high. Line broiler pan or rimmed baking sheet with foil.
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon peeper. Arrange slices on foil-lined pan.
Broil eggplant until browned and soft, about 4 minutes. Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce. Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more. Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce. Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll. Close the sandwiches and serve immediately.
Epicurious
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Maple Butter
To make maple butter: beat maple syrup to taste into softened butter until fully incorporated.
Use real maple syrup for the best flavor.
Use real maple syrup for the best flavor.
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Amish Friendship Soup
1/2 cup dry split peas, sorted and rinsed
1/2 cup dried lentils, sorted and rinsed
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1 cup small pasta, ditalini or tubetti
1 pound ground beef
3 quarts 3 quarts water
1 (28-ounce) can diced tomatoes, undrained
In a 1 ½ pint jar, layer the first seven ingredients in the order listed. Seal.
Remove pasta from the top of jar to be used later.
In a large pot, brown ground beef and drain.
Return cooked ground beef to the pot, add the water, tomatoes, and the remaining soup ingredients except the pasta.
Bring to a boil, reduce heat, cover and simmer for 45 minutes.
Add pasta and simmer for 20-25 minutes or until pasta, peas, lentils and barley are tender.
Notes
Add other vegetables such as carrots, celery, onions to the soup.
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Texas Roadhouse Chili
Texas Roadhouse Chili
Texas Roadhouse chili is loaded with meat and beans. It's a hearty and flavorful dish that is heavy on spices and onions. Billed on the restaurant menu as "Texas Red Chili", this chili is simple to make and can be customized based on spice preferences and the number of servings needed.
4 pounds beef chuck
3 tablespoons canola oil
2 tablespoons diced garlic
1 cup yellow or white onion, diced
2 teaspoons chili powder
1 1/2 ground cumin seeds[3]
1 tablespoon smoked paprika (Spanish paprika)
1/8 teaspoon black pepper
2 teaspoons kosher salt
1 tablespoon Italian seasoning blend
1 tablespoon brown sugar
2 cups crushed tomatoes
2 15 ounce cans red kidney beans
1 tablespoon vinegar
1/4 cup jalapenos, sliced and seeded
1/8 teaspoon crushed red pepper flakes
2 tablespoons masa harina (corn tortilla flour)
1 cup shredded cheddar cheese
1/2 cup red onions, diced
Texas Roadhouse Chili Recipe
Cut beef chuck into 1/2 inch cubes.[4]
Place 3 tablespoons of oil into the bottom of a dutch oven or large pot and allow to heat.
Place diced garlic and white or yellow onion into the hot oil and allow to cook for about 2 minutes.
Reduce the heat to medium-high, then add the beef cubes to the pot.
Stir constantly and allow the meat to brown.
Lower the temperature to medium once the meat has a slight brown color with no red visible.
Add Italian seasonings, cumin, smoked paprika, salt, chili powder, vinegar, brown sugar, tomatoes,beans, black pepper, diced jalapenos, and red pepper flakes to the pot. Stir to combine.
Simmer mixture for about 10 minutes, then add masa harina, or corn tortilla flour to help thicken the mixture.
Cook for another 10 minutes, or until the mixture reaches a thick consistency.
Ladle out individual servings into bowls, then top with shredded cheddar cheese and chopped red onions.
- See more at: How to Make Texas Roadhouse Chili - Copycat Recipe Guide
Texas Roadhouse chili is loaded with meat and beans. It's a hearty and flavorful dish that is heavy on spices and onions. Billed on the restaurant menu as "Texas Red Chili", this chili is simple to make and can be customized based on spice preferences and the number of servings needed.
4 pounds beef chuck
3 tablespoons canola oil
2 tablespoons diced garlic
1 cup yellow or white onion, diced
2 teaspoons chili powder
1 1/2 ground cumin seeds[3]
1 tablespoon smoked paprika (Spanish paprika)
1/8 teaspoon black pepper
2 teaspoons kosher salt
1 tablespoon Italian seasoning blend
1 tablespoon brown sugar
2 cups crushed tomatoes
2 15 ounce cans red kidney beans
1 tablespoon vinegar
1/4 cup jalapenos, sliced and seeded
1/8 teaspoon crushed red pepper flakes
2 tablespoons masa harina (corn tortilla flour)
1 cup shredded cheddar cheese
1/2 cup red onions, diced
Texas Roadhouse Chili Recipe
Cut beef chuck into 1/2 inch cubes.[4]
Place 3 tablespoons of oil into the bottom of a dutch oven or large pot and allow to heat.
Place diced garlic and white or yellow onion into the hot oil and allow to cook for about 2 minutes.
Reduce the heat to medium-high, then add the beef cubes to the pot.
Stir constantly and allow the meat to brown.
Lower the temperature to medium once the meat has a slight brown color with no red visible.
Add Italian seasonings, cumin, smoked paprika, salt, chili powder, vinegar, brown sugar, tomatoes,beans, black pepper, diced jalapenos, and red pepper flakes to the pot. Stir to combine.
Simmer mixture for about 10 minutes, then add masa harina, or corn tortilla flour to help thicken the mixture.
Cook for another 10 minutes, or until the mixture reaches a thick consistency.
Ladle out individual servings into bowls, then top with shredded cheddar cheese and chopped red onions.
- See more at: How to Make Texas Roadhouse Chili - Copycat Recipe Guide
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Long John Silver's Deep Fried Fish
1 pound fish fillets
¾ cups Flour
2 tablespoons cornstarch
¼ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cups water
Combine all dry ingredients and sift into a medium sized bowl
Add water and mix thoroughly.
Dip fish in batter until completely covered-let excess batter drip off.
Deep fry at 375 degrees until golden brown.
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Chili's Mix and Match Fajitas
Meat Marinade
1/2 cup vegetable oil
1 tablespoon chili powder
1/2 tablespoon crushed coriander
1/2 tablespoon crushed peppercorns
1 teaspoon soy sauce
1/2 teaspoon fresh garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
4 sprigs of fresh cilantro, chopped
1 bay leaf
1 jalapeno pepper, chopped
Meat and Vegetables
2 chicken breasts, cut into strips (and beef or shrimp)
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into strips
Combine marinade ingredients and pour over chicken, let sit overnight or 2 hours if in a hurry. Drain meat.
Heat two ounces of oil in a heavy skillet and add meat, cook for 2 minutes. Add vegetables and cook until meat is done and vegetables are crispy. Pour over tortillas with your favorite toppings.
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Utah Scones
1 cup water, hot
1 tablespoon active dry yeast
1/3 cup oil or melted shortening
1 teaspoon salt
1/4 cup sugar
3 1/2 cups flour, sifted
1 egg replacer substitute (i.e., chia or flax-seed egg or Ener-G egg replacer)
2 quarts frying oil (i.e., safflower or canola oil)
Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes for yeast to activate and foam.
In the meantime, combine hot water, oil (or melted shortening), salt, and sugar in a large bowl.
Once the yeast has activated, add egg replacer to the yeast mixture. Mix well.
Add the "egg"/yeast mixture to the oil/sugar mixture. Stir well.
Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency. About 5 minutes.
Make Ahead Method:
Place dough in a well-greased bowl, turning once to grease the top. Cover with plastic wrap and a towel and place in the refrigerator overnight.
Remove from fridge and knead lightly.
Because the dough is still cold, cover with a towel or oil-sprayed plastic wrap and let rise until double (about 1-2 hours). Note: I like to let my dough rise in a warmed oven. I set the temperature to 200 degrees Fahrenheit and warm for approximately 3-5 minutes. Turn oven off. Place dough in oven to rise until double.
Day-of Method:
Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.
To Fry
Line a plate with paper towels and set aside.
Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat. Once temperature is reached, reduce heat slightly.
Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into 1/4-inch thick circles or squares. You can use your fingers to stretch out the balls of dough. We like ours thick!
Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
Serve hot with dairy-free butter, pure maple syrup, or powdered sugar.
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Frito Baked Chicken Strips
Frito Baked Chicken Strips
2 large boneless skinless chicken breasts
1/4 cup flour
1 egg
1 cup crushed Fritos
salt & black pepper
Cut chicken breasts into 1 inch thick strips (each large breast makes about 4 strips.)
Set up 3 small bowls. In the first bowl combine flour, salt, and pepper. In the second beat egg. In the third put the crushed Fritos.
Dredge each chicken strip in the flour, then coat with the egg mixture, and finally encrust with the Fritos.
Place the chicken strips on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees F for about 10-15 minutes or until chicken is cooked through.
2 large boneless skinless chicken breasts
1/4 cup flour
1 egg
1 cup crushed Fritos
salt & black pepper
Cut chicken breasts into 1 inch thick strips (each large breast makes about 4 strips.)
Set up 3 small bowls. In the first bowl combine flour, salt, and pepper. In the second beat egg. In the third put the crushed Fritos.
Dredge each chicken strip in the flour, then coat with the egg mixture, and finally encrust with the Fritos.
Place the chicken strips on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees F for about 10-15 minutes or until chicken is cooked through.
The 50 Flavors of Butter
The 50 Flavors of Butter
Learn The Chef's Culinary Secrets of Butter.
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Learn The Chef's Culinary Secrets of Butter.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
Spaghetti Squash Rosti
1 1/2-2 pounds spaghetti squash
1 cup wild rice (cooked according to package directions)
3 tablespoons flour
1/2 teaspoon chili flakes
1/4 cup scallions (sliced)
1/2 cup + 3 tablespoons olive oil (divided)
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon shallots (minced)
1 tablespoons dill (chopped)
4 cups baby spinach
1/2 red onion (thinly sliced)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 400ºF. Sliced spaghetti squash in half crosswise and place cut side down in a baking dish. Add enough water to cover the bottom of the baking dish, cover with foil and bake until tender, about 30-35 minutes. Remove from the oven and allow to cool. Once cool enough to handle, scoop the squash out, chill completely and break into strands. Place cooled spaghetti squash in a towel and squeeze out excess liquid.
In a large bowl, add the squash, rice, flour, chili flakes and scallions. Season with Kosher salt and freshly ground black pepper.
In a large sauté pan add 1/4 cup olive oil and heat over medium-high heat. Add 1/2 cup of squash mixture and press into pancake using a spatula. Allow to cook until golden brown and crisp, about 2 minutes. Flip and cook on the other side until golden brown, another 2 minutes. Season with salt and remove to a cutting board. Cut into 4 wedges and repeat with the remaining squash mixture.
In a bowl, add the vinegar, mustard, shallots, dill, and 1/2 cup olive oil and whisk to combine. Season with Kosher salt and freshly ground black pepper. Add the spinach, red onion and gently toss to combine. Serve the spinach salad with the rosti.
Tip: Alternatively, make one large rosti. Use a plate to help invert the rosti and easily slide back into the pan.
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Cheese Puff Chicken Sliders
Chicken
6 chicken breasts (boneless skinless)
1-2 cups flour
3 eggs (beaten)
2 cups crunchy cheese puffs (crushed)
2 tablespoons butter
2 tablespoons olive oil
1/4 cup asiago cheese (grated)
Canadian bacon
Jalapeno Aioli
2 egg yolks
1 jalapeno (chopped)
1 lime
2 teaspoons mustard
1 clove garlic
1 cup olive oil
Brussels Sprout Slaw
8 ounces Brussels sprouts (thinly sliced)
1/2 red onion (thinly sliced)
1 bunch parsley (leaves, chopped)
2 tablespoons chives (chopped)
2 tablespoons pickled jalapenos (chopped)
6 slider-sized potato buns
6 pieces Canadian bacon
1 bunch cilantro (stems removed)
Kosher salt and freshly ground black pepper
In three separate dishes, separate the flour, eggs and cheese puffs. Dredge each piece of chicken in the flour, then in the eggs, then in the crushed cheese puffs.
Place a large skillet over medium heat. Add the oil and butter. Once melted, add the chicken, making sure not to crowd the pan. Cook for 4-5 minutes. Flip and cook for another 4-5 minutes. Remove to a paper towel-lined plate. Top chicken with Asiago cheese.
For the Jalapeno Aioli: in a food processor. add the yolks, jalapenos, lime juice, mustard, garlic and a pinch of salt and pepper. Pulse to combine. Starting with a few drops at a time, slowly add the oil in a steady stream, with the food processor running. Remove to a bowl and set aside.
For the Slaw: In a large bowl, add the Brussels sprouts, onion, parsley, chives, lime juice, jalapenos, salt and pepper to taste. Toss to combine.
Meanwhile, preheat a griddle or skillet and add some butter. Toast the buns and sear the Canadian bacon until charred on both sides.
To assemble, top the bottom bun with a piece of Canadian bacon, a drizzle of aioli, a piece of chicken, some slaw and a pinch of cilantro. Top with bun and serve.
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Macaroni Grill Pasta Milano Soup
3 tablespoons butter
1 yellow onion, diced
5 cloves garlic
8 oz. button mushrooms, sliced
2 tablespoons all-purpose flour
¼ cup white wine
2 cups grilled chicken breast, diced
½ cup sun-dried tomatoes in oil, chopped
2 cups chicken broth
3 cups whole milk
3 cubes chicken or vegetable bouillon (or 3 teaspoons granules)
2 tablespoons fresh parsley, chopped
½ cup grated Parmesan cheese
½ cup heavy cream
2 cups cooked bow-tie pasta, cooked according to package directions
Salt and pepper to taste
Fresh chopped parsley for garnishing
Preheat to 400 F. Drizzle garlic with olive oil and roast skin on for 30 minutes or until tender. Mince the roasted garlic.
Heat butter in a large Dutch oven over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the roasted garlic and stir to combine. Add the mushrooms and cook until tender, another 4 minutes.
Add flour and stir to combine. Add the wine and simmer for 1 minute.
Add the chicken, sun-dried tomatoes and stir to combine. Add the broth, milk, and bouillon cubes. Stir to combine. Bring the soup to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
Add the parsley, Parmesan cheese, heavy cream and simmer, covered for another 5 minutes. Add the cooked pasta and stir to combine. Add salt and pepper to taste.
Serve immediately, garnished with fresh chopped parsley.
Note
Alternatively, instead of soup you can add more flour to thicken it into a sauce and serve it over pasta.
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Jimmy Buffett's "Cheeseburger in Paradise" and Cheeseburger in Paradise® Sweet Potato
Jimmy Buffett's "Cheeseburger in Paradise" and Cheeseburger in Paradise® Sweet Potato Chips
A restaurant slowly making it up in the North. Its owned by OSI Restaurants with a partial ownership of Jimmy Buffet. Fresh ground chuck, rightly seasoned and served with his sweet potato fries dusted with his seasoning blend.
Jimmy Buffett's "Cheeseburger in Paradise"
28 ounces fresh USDA choice beef chuck, diced
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 tablespoon garlic salt
1/2 tablespoon onion salt
1 teaspoon celery salt
8 slices American cheese - 1 slice if any other kind of cheese
4 sesame hamburger buns, toasted
8 leaves iceberg lettuce
4 slices tomato, 1/4-inch thick
4 slices red onion, 1/4-inch thick
4 toothpicks
4 pickle spears
2 pounds Idaho potatoes, peeled, cut into fries and fried until golden brown
Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries on the plate.
Cheeseburger in Paradise® Sweet Potato Chips
• SEASONING BLEND:
• 1 teaspoon salt
• 1 1/4 teaspoon granulated sugar
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground coriander
• Pinch ground cinnamon
• 2 medium sweet potatoes
• 2 to 4 quarts canola oil (as required by your fryer)
Combine ingredients for seasoning in a small bowl, Slice potatoes to 1/16-inch thick with a vegetable slicer or mandoline. Soak potato slices in cold water for 10 to 15 minutes, then pat slices dry on a towel. Preheat canola oil in a deep fryer to 325 degrees F. When oil is hot, fry potato slices in batches for 4 to 5 minutes or until chips become light brown. Occasionally stir slices gently while they fry. Be careful not to overcook, since the chips will continue to brown after you remove them from the oil. Remove chips to paper towels to cool and sprinkle with the seasoning blend.
A restaurant slowly making it up in the North. Its owned by OSI Restaurants with a partial ownership of Jimmy Buffet. Fresh ground chuck, rightly seasoned and served with his sweet potato fries dusted with his seasoning blend.
Jimmy Buffett's "Cheeseburger in Paradise"
28 ounces fresh USDA choice beef chuck, diced
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 tablespoon garlic salt
1/2 tablespoon onion salt
1 teaspoon celery salt
8 slices American cheese - 1 slice if any other kind of cheese
4 sesame hamburger buns, toasted
8 leaves iceberg lettuce
4 slices tomato, 1/4-inch thick
4 slices red onion, 1/4-inch thick
4 toothpicks
4 pickle spears
2 pounds Idaho potatoes, peeled, cut into fries and fried until golden brown
Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries on the plate.
Cheeseburger in Paradise® Sweet Potato Chips
• SEASONING BLEND:
• 1 teaspoon salt
• 1 1/4 teaspoon granulated sugar
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground coriander
• Pinch ground cinnamon
• 2 medium sweet potatoes
• 2 to 4 quarts canola oil (as required by your fryer)
Combine ingredients for seasoning in a small bowl, Slice potatoes to 1/16-inch thick with a vegetable slicer or mandoline. Soak potato slices in cold water for 10 to 15 minutes, then pat slices dry on a towel. Preheat canola oil in a deep fryer to 325 degrees F. When oil is hot, fry potato slices in batches for 4 to 5 minutes or until chips become light brown. Occasionally stir slices gently while they fry. Be careful not to overcook, since the chips will continue to brown after you remove them from the oil. Remove chips to paper towels to cool and sprinkle with the seasoning blend.
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Parker House Crescent Rolls
3 cups All-Purpose Flour
3 tablespoons sugar
1 1/2 teaspoons salt
1/4 cup potato starch or flour
3 tablespoons butter
1 cup milk
1 egg
2 1/2 teaspoons instant yeast
2 to 2 1/2 tablespoons butter, softened (for filling and brushing)
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 4 tablespoons butter for the filling), mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it’s smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.
Gently deflate dough then transfer to a lightly floured surface and roll out into a large circle, about 12? in diameter if you can. Generously brush the whole round with softened butter. Cut the round into 12 wedges. Roll each wedge up tightly and place seam side down on a baking sheet.
Allow them to rise for about 1 hour. They won’t double in bulk, but will become somewhat puffy; if you let them rise too much, they’ll pop open in the oven. Brush tops with butter.
Bake the rolls in a preheated 400°F oven for 10 to 12 minutes, or until they’re a light golden brown. Remove them from the oven, and allow them to cool on a rack till they’re almost completely cool; while they’re still very slightly warm, place them in a closed container, such as a plastic bag. This will help keep them soft.
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Old alligator grill cajun kisses
OLD ALLIGATOR GRILL CAJUN KISSES
The Old Alligator Grill in Austin, Texas serves up this nice appetizer - jalapeno stuffed with cheese and shrimp – then wrapped in bacon and broiled.
Just “pucker up” and enjoy with sour cream for dipping. For extra “zing” add a few drops of Tabasco or hot sauce to the sour cream.
8 fresh jalapeno peppers
8 peeled, de-veined and cooked medium-size shrimp
Monterey jack or mozzarella cheese
8 strips bacon
Sour cream
Cut tops off of jalapeno peppers and scoop out seeds (discard seeds and tops). Stuff pepper first with small amount of cheese, then one shrimp and then fill remainder with more cheese. Wrap pepper with
strip of bacon (use toothpick to secure in place). Place each "kiss" on a broiler pan. Broil until bacon is crispy. (you can also deep fry, but this version is less greasy) Drain on paper towel and serve on plate with sour cream for dipping.
The Old Alligator Grill in Austin, Texas serves up this nice appetizer - jalapeno stuffed with cheese and shrimp – then wrapped in bacon and broiled.
Just “pucker up” and enjoy with sour cream for dipping. For extra “zing” add a few drops of Tabasco or hot sauce to the sour cream.
8 fresh jalapeno peppers
8 peeled, de-veined and cooked medium-size shrimp
Monterey jack or mozzarella cheese
8 strips bacon
Sour cream
Cut tops off of jalapeno peppers and scoop out seeds (discard seeds and tops). Stuff pepper first with small amount of cheese, then one shrimp and then fill remainder with more cheese. Wrap pepper with
strip of bacon (use toothpick to secure in place). Place each "kiss" on a broiler pan. Broil until bacon is crispy. (you can also deep fry, but this version is less greasy) Drain on paper towel and serve on plate with sour cream for dipping.
General Tso's Cauliflower
Cauliflower
1 head cauliflower (cut into florets)
1 1/2 cups rice flour
3 eggs whites (lightly beaten)
1 1/2 cups whole wheat panko
Sauce
1 tablespoon olive oil
1 teaspoon garlic (minced)
1 teaspoon ginger (peeled and minced)
2 tablespoons soy sauce
2 tablespoons chicken stock
1 tablespoon rice vinegar
1/2 lime (juiced)
2 teaspoons sriracha (substitute with hot sauce or chili flakes to taste)
2 tablespoons honey
sesame seeds (for garnish)
scallions (thinly sliced, for garnish)
Preheat oven to 400ºF. Line baking sheet with parchment paper.
Separate flour, egg whites and whole wheat panko breadcrumbs into three separate baking dishes. Season each with Kosher salt and freshly ground black pepper.
Dip cauliflower florets in flour, shaking off excess, dip into egg whites and finally dip into panko breadcrumbs, coating completely. Bake for 25-30 minutes until golden brown and tender.
For the Sauce: in a small saucepan, add the oil and place over medium-high heat. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the soy sauce, chicken stock, rice vinegar, lime juice, sriracha and honey. Mix to combine and bring to a boil, reduce heat to low and simmer until slightly thickened, about 5 minutes. Drizzle over the baked cauliflower. Garnish with sesame seeds and scallions.
Tip:
Make the sauce ahead of time!
Use the same recipe with your favorite protein or vegetable!
Furr's Light Green Jell-O Salad
2 Boxes Lime Gelatin (3 ounce)
1 Can Crushed pineapple 20 ounce (drained)
16 ounce Carton Small Curd Cottage Cheese
1/4 cup Pecans (very finely crushed)
1 Carton Whipped Topping 8 ounce (Cool Whip)
2 cups Boiling Water
1 cup Cold Water
In large mixing bowl empty gelatin. Add the two cups of boiling water and stir until gelatin is dissolved. Pour 1 cup cold water into mixture and blend. To mixture add drained crushed pineapple, cottage cheese, and whipped topping. Stir mixture until whipped topping is smooth and blended, there should be no large lumps of topping. Pour into a 13" x 13" pan and sprinkle nuts on top, chill until set.
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Brioche Buns
Brioche Buns
3 tablespoons warm milk
2 teaspoons active dry yeast
2 ½ tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 ½ teaspoons salt
2 ½ tablespoons unsalted butter, softened
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Makes 8 buns.
3 tablespoons warm milk
2 teaspoons active dry yeast
2 ½ tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 ½ teaspoons salt
2 ½ tablespoons unsalted butter, softened
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Makes 8 buns.
Pasta a la Vodka Casserole
4 Tbsp. extra virgin olive oil
1 lb. sweet Italian sausage, cut into 1" slices
1 lb. hot Italian sausage, cut into 1" slices
4 cups thinly sliced onions
1¾ tsp. salt
¾ tsp. freshly ground black pepper
¼ cup thinly sliced fresh basil leaves
1 Tbsp. minced garlic
½ cup vodka
2 cans whole tomatoes, crushed with their juices
1 tsp. Emeril's Original Essence
½ cup heavy cream
1 lb. of your favorite pasta
1 pint ricotta cheese
1 cup grated Parmigiano-Reggiano
1½ cups grated mozzarella cheese
Crusty bread for serving
Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages and cook until browned. Add the onions, ¾ tsp salt and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min. Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix, and simmer for 5 min. Remove from heat. Set aside.
Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer's instructions. Drain. Combine half of the ricotta, and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat. Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.
Spray a 9x13" baking dish with cooking spray and add mixture. Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.
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Chicken and Broccoli Stir-Fry
Chicken and Broccoli Stir-Fry
Ingredients
1/2 cup water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 pound broccoli
1 yellow sweet pepper
2 tablespoons cooking oil
12 ounces skinless, boneless chicken, cut into bite-size pieces
2 cups chow mein noodles or hot cooked rice
Directions
1. For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
2. Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.
3. In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
4. Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce.
Makes 4 servings.
Ingredients
1/2 cup water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 pound broccoli
1 yellow sweet pepper
2 tablespoons cooking oil
12 ounces skinless, boneless chicken, cut into bite-size pieces
2 cups chow mein noodles or hot cooked rice
Directions
1. For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
2. Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.
3. In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
4. Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce.
Makes 4 servings.
T.g.i. Friday's sizzling chicken and cheese
T.G.I. FRIDAY'S SIZZLING CHICKEN AND CHEESE
Marinated chicken breasts served on top of a bed of taters over onions, peppers and cheese.
Ingredients:
2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed potatoes
Marinade
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chiles
1/4 teaspoon black pepper
1/4 teaspoon salt
Pepper and Onion Medley
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Pound chicken breasts to even thickness.
Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and saute in olive oil until al dente.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on
both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add
chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve “sizzling."
Marinated chicken breasts served on top of a bed of taters over onions, peppers and cheese.
Ingredients:
2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed potatoes
Marinade
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chiles
1/4 teaspoon black pepper
1/4 teaspoon salt
Pepper and Onion Medley
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Pound chicken breasts to even thickness.
Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and saute in olive oil until al dente.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on
both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add
chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve “sizzling."
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Peapod Secret Butcher's Recipe Prime Rib
Peapod Secret Butcher's Recipe Prime Rib
Tony Stallone, Peapod, Chicago, Illinois shared this perfectly seasoned prime rib recipe with a wine-infused shallot sauce.
1 (5-6 pound) prime rib
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon coarse ground black pepper
1 tablespoon garlic salt
1/2 teaspoon oregano
2 cups beef broth
1 cup red wine
2 shallots, finely chopped
Preheat oven to 500 degrees F.
Rub prime rib with olive oil.
Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325 degrees F. Bake 17-20 minutes per pound or until internal temperature reaches 130 degrees F for medium-rare.
Remove beef from pan, cover with foil tent to keep warm.
Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.
Serves 6 to 8.
Tony Stallone, Peapod, Chicago, Illinois shared this perfectly seasoned prime rib recipe with a wine-infused shallot sauce.
1 (5-6 pound) prime rib
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon coarse ground black pepper
1 tablespoon garlic salt
1/2 teaspoon oregano
2 cups beef broth
1 cup red wine
2 shallots, finely chopped
Preheat oven to 500 degrees F.
Rub prime rib with olive oil.
Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325 degrees F. Bake 17-20 minutes per pound or until internal temperature reaches 130 degrees F for medium-rare.
Remove beef from pan, cover with foil tent to keep warm.
Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.
Serves 6 to 8.
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Chili's Garlic Lime Shrimp
24 large shrimp, peeled and deveined
1 teaspoon salt
2 tablespoons butter
1/4 teaspoon ground black pepper
1 clove garlic, chopped
1/4 teaspoon cayenne pepper
1 lime
1/4 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
Mix the seasoning ingredients in a small bowl.
Preheat a large skillet over medium heat.
Melt the butter to the pan and stir in the chopped garlic.
Saute for about 10 seconds.
Add the shrimp to the pan.
Cut the lime in half and squeeze each half into the pan over the shrimp.
Season the shrimp with all of the seasoning blend.
Saute the shrimp for 5 to 8 minutes or until they turn pink and begin to brown slightly.
Cook both sides of the shrimp.
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Cranberry Thyme Pork Meatballs
Cranberry Thyme Pork Meatballs
Comments: If you are a fan of cinnamon and ground cloves in meatballs, you can add a pinch of cinnamon and 1/4 teaspoon [1 mL] ground clove to the meat mixture.
Serve along with rice, risotto or steamed potatoes.
Servings: 4
Ingredients Preparation
1 1/2 pounds [680 g] ground pork
1 small onion, finely chopped
1 cup [250 mL] breadcrumbs
1 egg, beaten
1/4 cup [60 mL] milk
1 pinch nutmeg
1 teaspoon [5 mL] finely chopped thyme
1 pinch salt
1 pinch pepper
Gravy
3 cups [750 mL] chicken broth
1/2 cup [70 g] browned flour
1/2 cup [70 g] all-purpose flour
1 cup [250 mL] cranberry juice
1 pound [454 g] small pearl onions
8 ounces [227 g] fresh, or frozen, whole cranberries
Into a bowl, mix together ground pork, chopped onion, breadcrumbs, beaten egg, milk, nutmeg, finely chopped thyme, salt and pepper.
Shape mxiture into small meatballs; arrange onto a plate.
Refrigerate for 30 minutes.
Meanwhile, for the gravy, pour chicken broth into a large casserole; bring to a boil.
Into a bowl, mix together browned and all-purpose flours, half of cranberry juice.
Whip into chicken broth; add pearl onions and cranberries.
Add meatballs; leave to simmer for 20 minutes.
Using a slotted spoon, transfer meatballs, onions and cranberries into a bowl.
Heat remaining cranberry juice into a frypan.
Add meatballs, onions and cranberries.
Cook over medium heat for approximately 5 minutes, until juice has evaporated.
Serve, onto individual plates.
Comments: If you are a fan of cinnamon and ground cloves in meatballs, you can add a pinch of cinnamon and 1/4 teaspoon [1 mL] ground clove to the meat mixture.
Serve along with rice, risotto or steamed potatoes.
Servings: 4
Ingredients Preparation
1 1/2 pounds [680 g] ground pork
1 small onion, finely chopped
1 cup [250 mL] breadcrumbs
1 egg, beaten
1/4 cup [60 mL] milk
1 pinch nutmeg
1 teaspoon [5 mL] finely chopped thyme
1 pinch salt
1 pinch pepper
Gravy
3 cups [750 mL] chicken broth
1/2 cup [70 g] browned flour
1/2 cup [70 g] all-purpose flour
1 cup [250 mL] cranberry juice
1 pound [454 g] small pearl onions
8 ounces [227 g] fresh, or frozen, whole cranberries
Into a bowl, mix together ground pork, chopped onion, breadcrumbs, beaten egg, milk, nutmeg, finely chopped thyme, salt and pepper.
Shape mxiture into small meatballs; arrange onto a plate.
Refrigerate for 30 minutes.
Meanwhile, for the gravy, pour chicken broth into a large casserole; bring to a boil.
Into a bowl, mix together browned and all-purpose flours, half of cranberry juice.
Whip into chicken broth; add pearl onions and cranberries.
Add meatballs; leave to simmer for 20 minutes.
Using a slotted spoon, transfer meatballs, onions and cranberries into a bowl.
Heat remaining cranberry juice into a frypan.
Add meatballs, onions and cranberries.
Cook over medium heat for approximately 5 minutes, until juice has evaporated.
Serve, onto individual plates.
Barbecue-Style Pomegranata Turkey Wings with Grapes
Barbecue-Style Pomegranata Turkey Wings with Grapes
Comments: An easy meal, perfect to enjoy along with friends.
Servings: 4
Ingredients Preparation
16 turkey wings
1 cup [250 mL] barbecue sauce
1 tablespoon [15 mL] crushed chiles
2 teaspoons [10 mL] onion salt
1 teaspoon [5 mL] garlic powder
1/2 cup [125 mL] honey
1 cup [250 mL] pomegranata juice
1 cup [250 mL] white grape juice
1 pinch salt
1 tablespoon [15 mL] vegetable oil
1 tablespoon [15 mL] herbes de Provence
1 tablespoon [15 mL] grossly ground peppercorns
4 bunches green grapes
Cut and through away turkey wing ends.
Into a bowl, mix together barbecue sauce, crushed chiles, onion salt, garlic powder, honey, pomegranata and white grape juices, and salt.
Add turkey wings; mix to coat well.
Cover, refrigerated and leave to marinate overnight.
To roast the wings, preheat oven to 375°F [190°C].
Line a baking sheet with greaseproof paper.
Brush paper with vegetable oil.
Remove turkey wings from marinade.
Arrange apart onto prepared baking sheet.
Sprinkle all over with herbes de Provence and grossly ground peppercorns.
Roast into preheated oven for approximately 50 minutes, turning wings over three times while roasting.
If wings become too dark too fast, cover wings with al foil; remove al foil 5 minutes before the end of roasting time.
A meat thermometer inserted in the thickest part of the wings without touching any bone should register 180°F [82°C]
Serve immediately, garnished with green grape bunches.
Comments: An easy meal, perfect to enjoy along with friends.
Servings: 4
Ingredients Preparation
16 turkey wings
1 cup [250 mL] barbecue sauce
1 tablespoon [15 mL] crushed chiles
2 teaspoons [10 mL] onion salt
1 teaspoon [5 mL] garlic powder
1/2 cup [125 mL] honey
1 cup [250 mL] pomegranata juice
1 cup [250 mL] white grape juice
1 pinch salt
1 tablespoon [15 mL] vegetable oil
1 tablespoon [15 mL] herbes de Provence
1 tablespoon [15 mL] grossly ground peppercorns
4 bunches green grapes
Cut and through away turkey wing ends.
Into a bowl, mix together barbecue sauce, crushed chiles, onion salt, garlic powder, honey, pomegranata and white grape juices, and salt.
Add turkey wings; mix to coat well.
Cover, refrigerated and leave to marinate overnight.
To roast the wings, preheat oven to 375°F [190°C].
Line a baking sheet with greaseproof paper.
Brush paper with vegetable oil.
Remove turkey wings from marinade.
Arrange apart onto prepared baking sheet.
Sprinkle all over with herbes de Provence and grossly ground peppercorns.
Roast into preheated oven for approximately 50 minutes, turning wings over three times while roasting.
If wings become too dark too fast, cover wings with al foil; remove al foil 5 minutes before the end of roasting time.
A meat thermometer inserted in the thickest part of the wings without touching any bone should register 180°F [82°C]
Serve immediately, garnished with green grape bunches.
Miniature Prune Spicy Meat Pies
Miniature Prune Spicy Meat Pies
Comments: An appealing hors-d'oeuvre, also perfect on a buffet table.
Servings: 6
Ingredients Preparation
1 tablespoon [15 g] butter
1 tablespoon [8.75 g] flour
1 1/2 pounds [680 g] pastry dough
1/2 cup [125 mL] fine breadcrumbs
1 teaspoon [5 mL] thyme
1/4 teaspoon [1 mL] nutmeg
1 teaspoon [5 mL] chile flakes
1 egg
1/4 cup [60 mL] water
6 stoned prune halves, to decorate
Filling
3 tablespoons [45 g] butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 pound [454 g] ground pork
1/4 cup [60 mL] Port wine
2 cups [500 mL] beef broth
Salt and pepper, to taste
4 stoned prunes, chopped
Gravy
2 tablespoons [30 mL] cornstarch
1/2 teaspoon [2.5 mL] cumin
1/2 teaspoon [2.5 mL] pepper
1 cup [250 mL] beef broth
Salt, to taste
For the filling, melt butter into a deep frypan.
Brown together chopped onion and garlic over medium heat for 4 minutes.
Add and brown ground pork stirring until crumbly; salt and pepper mixture.
Pour in Port wine and bring to a boil.; leave to evaporate.
Pour in beef broth; bring back to a boil.
Add chopped prunes, lower heat and leave to simmer for 25 minutes.
Preheat oven to 400°F [200°C].
Butter and flour 12 individual tart plates.
Roll pastry dough; cut in 24 rounds, of the side of tart plates.
Line tart plates with half of dough rounds.
Refrigerate for 15 minutes.
Using a slotted spoon reserving cooking juices, transfer meat mixture into a large bowl.
Add fine breadcrumbs to cooking juices along with thyme, nutmeg and chile flakes; mix.
Remove tart plates from refrigerator.
Beat egg beating in water; brush the outside of pie shells with some of the mixture.
Top with remaining dough rounds sealing dough all around each pie plate to seal in the filling.
Brush dough with remaining beaten egg mixture.
Cut a slit in the middle of each pie; insert a prune half into each slit.
Transfer pies onto a baking sheet.
Bake pies into preheated oven for approximately 30 minutes, until slightly golden.
Meanwhile, for the gravy, strain reserved meat mixture cooking juices into a casserole.
Whip in cornstarch, cumin and pepper.
Slowly pour in beef broth; cook over low heat for 5 minutes.
Remove meat pies from oven; unmold and serve, over a little gravy.
Comments: An appealing hors-d'oeuvre, also perfect on a buffet table.
Servings: 6
Ingredients Preparation
1 tablespoon [15 g] butter
1 tablespoon [8.75 g] flour
1 1/2 pounds [680 g] pastry dough
1/2 cup [125 mL] fine breadcrumbs
1 teaspoon [5 mL] thyme
1/4 teaspoon [1 mL] nutmeg
1 teaspoon [5 mL] chile flakes
1 egg
1/4 cup [60 mL] water
6 stoned prune halves, to decorate
Filling
3 tablespoons [45 g] butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 pound [454 g] ground pork
1/4 cup [60 mL] Port wine
2 cups [500 mL] beef broth
Salt and pepper, to taste
4 stoned prunes, chopped
Gravy
2 tablespoons [30 mL] cornstarch
1/2 teaspoon [2.5 mL] cumin
1/2 teaspoon [2.5 mL] pepper
1 cup [250 mL] beef broth
Salt, to taste
For the filling, melt butter into a deep frypan.
Brown together chopped onion and garlic over medium heat for 4 minutes.
Add and brown ground pork stirring until crumbly; salt and pepper mixture.
Pour in Port wine and bring to a boil.; leave to evaporate.
Pour in beef broth; bring back to a boil.
Add chopped prunes, lower heat and leave to simmer for 25 minutes.
Preheat oven to 400°F [200°C].
Butter and flour 12 individual tart plates.
Roll pastry dough; cut in 24 rounds, of the side of tart plates.
Line tart plates with half of dough rounds.
Refrigerate for 15 minutes.
Using a slotted spoon reserving cooking juices, transfer meat mixture into a large bowl.
Add fine breadcrumbs to cooking juices along with thyme, nutmeg and chile flakes; mix.
Remove tart plates from refrigerator.
Beat egg beating in water; brush the outside of pie shells with some of the mixture.
Top with remaining dough rounds sealing dough all around each pie plate to seal in the filling.
Brush dough with remaining beaten egg mixture.
Cut a slit in the middle of each pie; insert a prune half into each slit.
Transfer pies onto a baking sheet.
Bake pies into preheated oven for approximately 30 minutes, until slightly golden.
Meanwhile, for the gravy, strain reserved meat mixture cooking juices into a casserole.
Whip in cornstarch, cumin and pepper.
Slowly pour in beef broth; cook over low heat for 5 minutes.
Remove meat pies from oven; unmold and serve, over a little gravy.
Nutty Garlic Potimarron Squash Puree
Nutty Garlic Potimarron Squash Puree
Comments: An excellent comforting dish.
Servings: 4
Ingredients Preparation
2 peeled potatoes, diced
4 cloves garlic, peeled
2 sprigs fresh thyme
2 pounds [900 g] potimarron squash meat dices
1/4 cup [60 mL] cream
1 tablespoon [15 g] butter
1/2 teaspoon [2.5 mL] nutmeg
1 pinch cinnamon
2 tablespoons [30 mL] freshly chopped parsley
3 tablespoons [45 mL] finely chopped pecans
8 pecan halves
Into a casserole filled with salted water, cook together potato dices, peeled garlic cloves and thyme sprigs over medium heat for 10 minutes.
Add squash dices; cook for 10 minutes more.
Drain then transfer vegetables into the bowl of a food processor.
Pour in cream; add butter.
Process on-off until smooth.
Add nutmeg, cinnamon and freshly chopped parsley; mix.
Transfer into a serving bowl and mix in finely chopped pecans.
Garnish with pecan halves; serve immediately.
Potimarron is a very popular winter squash in France, its name is a contraction from potiron plus marron, which means a chestnut flavored squash - you can substitute pumpkin or butternut squash.
Comments: An excellent comforting dish.
Servings: 4
Ingredients Preparation
2 peeled potatoes, diced
4 cloves garlic, peeled
2 sprigs fresh thyme
2 pounds [900 g] potimarron squash meat dices
1/4 cup [60 mL] cream
1 tablespoon [15 g] butter
1/2 teaspoon [2.5 mL] nutmeg
1 pinch cinnamon
2 tablespoons [30 mL] freshly chopped parsley
3 tablespoons [45 mL] finely chopped pecans
8 pecan halves
Into a casserole filled with salted water, cook together potato dices, peeled garlic cloves and thyme sprigs over medium heat for 10 minutes.
Add squash dices; cook for 10 minutes more.
Drain then transfer vegetables into the bowl of a food processor.
Pour in cream; add butter.
Process on-off until smooth.
Add nutmeg, cinnamon and freshly chopped parsley; mix.
Transfer into a serving bowl and mix in finely chopped pecans.
Garnish with pecan halves; serve immediately.
Potimarron is a very popular winter squash in France, its name is a contraction from potiron plus marron, which means a chestnut flavored squash - you can substitute pumpkin or butternut squash.
Quinoa Date Squares
Quinoa Date Squares
Comments: Although it resembles as far as nutritional values are concerned, quinoa, also called 'Incas' rice', is not a cereal but a vegetable of the leaf family.
Servings: 16 squares
Ingredients Preparation
2 1/4 cups [560 mL] chopped stoned dates
1 cup [250 mL] orange juice
1 1/3 cups [300 g] non hydrogenated margarine
1 cup [250 mL] brown sugar
3/4 cup [190 mL] almonds
2 cups [500 mL] quinoa flakes
Preheat oven to 375°F [190°C].
Line a square 9-inch [23-cm] baking pan with parchment paper leaving the paper exceed on two sides of the pan.
Greased unlined sides with a little margarine.
Mix together chopped dates and orange juice into a casserole.
Bring to a boil, lower heat and leave to simmer until dates absorb the juice and becom soft, for approximately 8 minutes.
Remove from heat and leave to cool.
Into a bowl, beat together margarine brown sugar using an electric beater.
Finely grind almonds before adding to the mixture, along with quinoa flakes.
Mix well.
Evenly spread half of quinoa flake mixture into prepared baking pan.
Firmly press mixture.
Evenly top with remaining mixture; lightly press mixture.
Bake in the middle of preheated oven until golden, for approximately 30 minutes.
Remove from oven and leave to cool completely, for approximately 4 hours or overnight, before unmolding.
Cut into 16 squares before serving.
Comments: Although it resembles as far as nutritional values are concerned, quinoa, also called 'Incas' rice', is not a cereal but a vegetable of the leaf family.
Servings: 16 squares
Ingredients Preparation
2 1/4 cups [560 mL] chopped stoned dates
1 cup [250 mL] orange juice
1 1/3 cups [300 g] non hydrogenated margarine
1 cup [250 mL] brown sugar
3/4 cup [190 mL] almonds
2 cups [500 mL] quinoa flakes
Preheat oven to 375°F [190°C].
Line a square 9-inch [23-cm] baking pan with parchment paper leaving the paper exceed on two sides of the pan.
Greased unlined sides with a little margarine.
Mix together chopped dates and orange juice into a casserole.
Bring to a boil, lower heat and leave to simmer until dates absorb the juice and becom soft, for approximately 8 minutes.
Remove from heat and leave to cool.
Into a bowl, beat together margarine brown sugar using an electric beater.
Finely grind almonds before adding to the mixture, along with quinoa flakes.
Mix well.
Evenly spread half of quinoa flake mixture into prepared baking pan.
Firmly press mixture.
Evenly top with remaining mixture; lightly press mixture.
Bake in the middle of preheated oven until golden, for approximately 30 minutes.
Remove from oven and leave to cool completely, for approximately 4 hours or overnight, before unmolding.
Cut into 16 squares before serving.
Panera bread tex mex bacon, lettuce and tomato
PANERA BREAD TEX MEX BACON, LETTUCE AND TOMATO
Nice twist to the BLT!
Tex Mex Mayonnaise
1/4 cup mayonnaise
Pinch chili powder
1 teaspoon chopped fresh jalapeno pepper
Sandwich
4 thick slices Panera Tomato Basil Bread
8 slices crisply fried turkey bacon
6 thin slices ripe tomato
Thin slices avocado
Sprigs of cilantro, roughly chopped
Washed lettuce leaves
Mix the mayonnaise with chili powder and jalapeno pepper; set aside.
Spread Tex Mex Mayonnaise on two slices of tomato basil bread. Pile
on bacon, tomato, avocado, cilantro sprigs and lettuce and top with
other slice of bread.
Yield: 2 servings
Nice twist to the BLT!
Tex Mex Mayonnaise
1/4 cup mayonnaise
Pinch chili powder
1 teaspoon chopped fresh jalapeno pepper
Sandwich
4 thick slices Panera Tomato Basil Bread
8 slices crisply fried turkey bacon
6 thin slices ripe tomato
Thin slices avocado
Sprigs of cilantro, roughly chopped
Washed lettuce leaves
Mix the mayonnaise with chili powder and jalapeno pepper; set aside.
Spread Tex Mex Mayonnaise on two slices of tomato basil bread. Pile
on bacon, tomato, avocado, cilantro sprigs and lettuce and top with
other slice of bread.
Yield: 2 servings
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Applebee's Won Ton Chicken Tacos
Applebee's Won Ton Chicken Tacos
2 Tbsp stir fry sauce, any brand
4 Tbsp Asian sesame vinaigrette dressing
1 Tbsp olive oil
4 Tbsp slaw dressing (I use Marzetti's)
1 Tbsp soy sauce
1 Tbsp Teriyaki sauce
2 to 4 won ton wrappers
2 Tbsp green onion tops
Cilantro
1 Cup of cooked diced chicken breast
Brush the won ton wrappers with olive oil, drape them over the side of a baking dish, bake at 350 F for 5 minutes
Toss the chicken in the stir fry sauce 3 Tbsp Asian dressing, soy and teriyaki sauce, pour into a frying pan and heat until cooked through
Shred cabbage, stir in the slaw dressing, fill each won ton with meat mix, top with slaw, add chopped green onions and cilantro.
2 Tbsp stir fry sauce, any brand
4 Tbsp Asian sesame vinaigrette dressing
1 Tbsp olive oil
4 Tbsp slaw dressing (I use Marzetti's)
1 Tbsp soy sauce
1 Tbsp Teriyaki sauce
2 to 4 won ton wrappers
2 Tbsp green onion tops
Cilantro
1 Cup of cooked diced chicken breast
Brush the won ton wrappers with olive oil, drape them over the side of a baking dish, bake at 350 F for 5 minutes
Toss the chicken in the stir fry sauce 3 Tbsp Asian dressing, soy and teriyaki sauce, pour into a frying pan and heat until cooked through
Shred cabbage, stir in the slaw dressing, fill each won ton with meat mix, top with slaw, add chopped green onions and cilantro.
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Schlotzky's Bread
2 1/4 to 2 1/2 cups All purpose flour/Bread flour (unbleached)
1 packet Active Dry Yeast
1 Tbsp Sugar
1/2 cup Warm Water
1/2 cup plain Sour Yogurt
1/4 cup Milk
1/4 tsp Baking Soda
1 1/2 tsp Warm water
3/4 tsp Salt
2 Tbsp Cornmeal/Semolina
In a small bowl, stir together the yeast, 1/2 cup warm water and sugar, and stir to dissolve and let the mixture foam up.
In a large mixing bowl, mix the baking soda and 1 1/2 tsp warm water together and add in the yogurt, milk, salt and 1 cup of flour and mix well using a wooden spoon or the paddle attachment of your stand mixer.
Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be very very sticky.
Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour.
Apply some oil in your hands and gather the dough to form a ball, a very very soft dough ball. Place this in a greased vessel in a warm place and let rise until doubled, about 45 minutes to 1 hour.
Note: The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method.
Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required. Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands).
Cover loosely with plastic wrap and set aside to rise, until doubled in size, about 1 hour.
Preheat your oven to 375 F. Place a rack in the middle of the oven, or the top of the bread will get too brown.
Spray the top of the buns with non-stick spray again, or lightly apply some olive oil on the top surface. Bake the bread in a preheated oven for 20 minutes. The top will be browned and the bottom will also start browning lightly.
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Schlotzsky's the large "original" sandwich
SCHLOTZSKY'S THE LARGE "ORIGINAL" SANDWICH
Schlotzsky's is a privately held franchise chain of restaurants, specializing in sandwiches. The initial menu consisted of one sandwich of mixed meats, cheeses and black olives on a freshly made, toasted bun called "The Original" - based on the Muffuletta sandwich.
1 large 8-inch sourdough bun
1/2 ounce garlic dressing
1/2 ounce Parmesan cheese
2 1/2 ounces Cheddar cheese
2 1/2 ounces mozzarella cheese
2 ounces honey cured ham slices
1 ounce cotto salami slices
1 ounce Genoa salami slices
1 1/2 ounces marinated olives
1/2 ounce yellow mustard
Shredded lettuce
Tomato slices
White onion slices
Spread garlic dressing over both sides of bun. Sprinkle Parmesan cheese and Cheddar cheese on bottom bun. Spread mustard and mozzarella cheese on top bun. Toast to melt cheese. Heat meats and place on buns with ham on bottom and salamis on top. Build with olives, tomato, lettuce and onion.
Schlotzsky's is a privately held franchise chain of restaurants, specializing in sandwiches. The initial menu consisted of one sandwich of mixed meats, cheeses and black olives on a freshly made, toasted bun called "The Original" - based on the Muffuletta sandwich.
1 large 8-inch sourdough bun
1/2 ounce garlic dressing
1/2 ounce Parmesan cheese
2 1/2 ounces Cheddar cheese
2 1/2 ounces mozzarella cheese
2 ounces honey cured ham slices
1 ounce cotto salami slices
1 ounce Genoa salami slices
1 1/2 ounces marinated olives
1/2 ounce yellow mustard
Shredded lettuce
Tomato slices
White onion slices
Spread garlic dressing over both sides of bun. Sprinkle Parmesan cheese and Cheddar cheese on bottom bun. Spread mustard and mozzarella cheese on top bun. Toast to melt cheese. Heat meats and place on buns with ham on bottom and salamis on top. Build with olives, tomato, lettuce and onion.
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Carrabba's Sausage and Lentil Soup
1 pound green lentils
3 tablespoons olive oil
1 lb ground Italian sausage (You can also use ground Italian turkey sausage)
1 cup diced onion (about 1 large)
1 ½ cups diced celery (about 4 stalks)
1 ½ cups diced carrots (about 3-2 large)
1 ½ cup diced zucchini (about 1 small)
1 tablespoon minced garlic (2 large cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
grated Parmesan
fresh parsley
1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.
3. Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.
4. Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.
5. Reduce the heat to low and simmer uncovered for 1 ½ hours, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. We tend to prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.
6. Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.
Hot and Sour Soup
1 inch ginger, grated
3 cloves garlic, minced
1 can bamboo stalks, sliced
6 dried black fungus, soaked and sliced
6 dried shiitake mushrooms, soaked and sliced
1 block tofu, cubed
2 tablespoons chili garlic sauce
2 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons cornstarch + 1/4 cup water
2 quarts Chinese chicken stock (recipe below)
1 egg, beaten
Pinch of pepper
Pinch of sugar
Scallions, garnish
Cilantro, garnish
Chinese Chicken Stock:
1 chicken carcass
2 inches fresh ginger, sliced thinly
6 cloves garlic, halved
6 scallions
1 medium onion, quartered
20 black peppercorns
5-6 dried red chiles
3 quarts water
As with any soup, what takes this soup from just okay to excellent is the stock.
Even if you don’t make your own stock, take the time to simmer your store-bought stock with the ingredients for the chicken stock above. That will infuse some much needed flavor and really help out.
For me though, I just tossed a chicken carcass that I had in the freezer in a large, heavy pot with the other stock ingredients.
Simmer for about 3 hours and you’ll have a really fantastic stock. The ginger, scallions, and chiles give this stock a really unique flavor.
Once the stock has cooled a bit, strain out the solids and use the stock for the soup later.
For the dried mushrooms and fungus, soak them in boiling water for about 20 minutes. That will reconstitute them and then you can just slice them into strips.
Start by heating the oil in a large, heavy pot over medium heat. Then add in the garlic, grated ginger, and chili garlic sauce. Let this cook until it’s nice and fragrant, about 3 minutes.
Next, add in the sliced bamboo and sliced mushrooms, then add Soy sauce and rice wine vinegar.
Once the rice vinegar and soy sauce are added, you can also add the chicken stock and bring the soup to a simmer.
Mix the cornstarch with some water to make a slurry and then slowly stir that slurry into the soup.
Once the slurry is added, you can also stir in your cubed tofu. The tofu doesn’t really need to cook, but it is nice to let it simmer for a few minutes so some of the flavors get infused.
The soup will be really good at this point. It won’t need any salt most likely, but will probably benefit from a pinch of pepper and sugar. The small pinch of sugar will balance out some of the sour flavors.
As a final step, just beat an egg and then drizzle it into the soup pot. The egg will cook immediately and add these nice strands of egg.
Once the egg is added, the soup is ready to serve!
I like to serve it with lots of chopped cilantro and scallions.
As I said though, the most important part is making sure you start with a flavorful stock. You can use store-bought, but simmer it with the stock ingredients to infuse flavor.
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Red Lobster Garlic-Grilled Shrimp
Red Lobster Garlic-Grilled Shrimp
Two wood-grilled shrimp skewers with a buttery garlic glaze. Served with rice and choice of side.
Serves 2 - 4
2 lbs shrimp, peeled, deveined
2 garlic cloves, minced
dash worchestershire sauce
1/2 cup butter
3 lemons, juice of
pepper to taste
Saute garlic in butter. Remove from heat. Add lemon juice, pepper & Worcestershire. Stir marinade.
Add shrimp. Marinate for 30 minutes. Put shrimp on skewers. Cook on George Forman grill until shrimp turn pink. Just a few minutes. Watch closely and do not over cook shrimp.
Two wood-grilled shrimp skewers with a buttery garlic glaze. Served with rice and choice of side.
Serves 2 - 4
2 lbs shrimp, peeled, deveined
2 garlic cloves, minced
dash worchestershire sauce
1/2 cup butter
3 lemons, juice of
pepper to taste
Saute garlic in butter. Remove from heat. Add lemon juice, pepper & Worcestershire. Stir marinade.
Add shrimp. Marinate for 30 minutes. Put shrimp on skewers. Cook on George Forman grill until shrimp turn pink. Just a few minutes. Watch closely and do not over cook shrimp.
Red Lobster Seafood Paella
Red Lobster Seafood Paella
Serves 4
2 tbsp Olive Oil
8-10 each medium shrimp
6-8 each sea scallops
1 dozen mussels
¼ cup small dice onions
¼ cup small dice green peppers
½ cup diced fresh tomatoes
1 cup white wine
2 cups prepared yellow rice
In heavy bottom large skillet heat olive oil over medium high heat
When oil is hot add shrimp, scallops, and mussels stir constantly
After 1 minute, add pepper and onion, sauté for 2 more minutes
Add tomatoes, and white wine, reduce heat and allow mixture to simmer
Once seafood is fully cooked and mussels are open, gently stir in prepared yellow rice, stir gently and reduce heat
Serve paella is large dish family style with toasted bread
Serves 4
2 tbsp Olive Oil
8-10 each medium shrimp
6-8 each sea scallops
1 dozen mussels
¼ cup small dice onions
¼ cup small dice green peppers
½ cup diced fresh tomatoes
1 cup white wine
2 cups prepared yellow rice
In heavy bottom large skillet heat olive oil over medium high heat
When oil is hot add shrimp, scallops, and mussels stir constantly
After 1 minute, add pepper and onion, sauté for 2 more minutes
Add tomatoes, and white wine, reduce heat and allow mixture to simmer
Once seafood is fully cooked and mussels are open, gently stir in prepared yellow rice, stir gently and reduce heat
Serve paella is large dish family style with toasted bread
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Whole Food’s California Quinoa Salad
1 cup quinoa
1/4 cup balsamic vinegar
Zest of 2 limes
1 mango, peeled and diced
1 red bell pepper, diced
1/2 cup shelled edamame
1/3 cup chopped red onion
1/4 cup unsweetened coconut flakes
1/4 cup sliced almonds
1/4 cup raisins
2 tablespoons chopped fresh cilantro leaves
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
In a small bowl, whisk together balsamic vinegar and lime zest; set aside.
In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.
Serve immediately.
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Frosted Meatloaf
1/4 cup ketchup
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
1/2 teaspoon hot sauce
8 tablespoons unsalted butter
1 onion, chopped fine
3 garlic cloves, minced
17 square or 19 round saltines, crushed (2/3 cup)
1 cup whole milk
1 pound ground pork
2 large eggs plus 1 large yolk
1/3 cup minced fresh parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper
1/2 teaspoon dried thyme
1 pound 90 percent lean ground beef
2 pounds russet potatoes, peeled and cut into 1-inch pieces
1. Adjust oven racks to upper-middle and lower-middle positions and heat broiler. Line rimmed baking sheet with aluminum foil, set wire rack in sheet, and place 14 by 6-inch piece of foil in center of rack. Whisk ketchup, sugar, vinegar, and hot sauce together in bowl; set aside glaze.
2. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add onion and cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Set aside off heat.
3. Combine saltines and 1/3 cup milk in large bowl and mash with fork until chunky paste forms. Add pork, eggs and yolk, parsley, mustard, Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper, thyme, and onion mixture and knead with your hands until mostly combined. Add beef and knead until combined.
4. Transfer meat mixture to foil rectangle on wire rack and form into 9 by 6-inch loaf. Broil on upper-middle oven rack until well browned, 5 to 7 minutes. Brush glaze over top and sides of meatloaf, return to upper-middle rack, and broil until glaze begins to brown, 3 to 5 minutes. Move meatloaf to lower-middle oven rack, adjust oven temperature to 350 degrees, and bake until meatloaf registers 160 degrees, 40 to 45 minutes. Remove from oven.
5. Meanwhile, bring potatoes and 2 quarts water to boil in Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes; drain potatoes thoroughly in colander. Set ricer or food mill over now-empty pot and press or mill potatoes into pot. Stir 1 teaspoon salt, remaining 6 tablespoons butter, and remaining 2/3 cup milk into potatoes until combined.
6. Using offset spatula, spread mashed potatoes evenly over top and sides of meatloaf. Heat broiler and return meatloaf to lower-middle oven rack. Broil until potatoes are browned, about 15 minutes. Using foil as sling, transfer meatloaf to carving board and let rest for 15 minutes. Slice and serve.
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