Ingredients 1 sugar pumpkin (about 2 pounds), cut into 8 wedges (do not remove seeds) 6 ounces shiitake mushrooms 4 medium leeks, trimmed and cut cross-wise into 1 1/2-inch pieces, rinsed well 3 tablespoons extra-virgin olive oil Coarse salt 12 large sprigs fresh thyme 10 large fresh sage leaves 6 garlic cloves (do not peel) 2 shallots, thinly sliced 6 large sprigs fresh flat-leaf parsley 1 bay leaf Freshly ground pepper...
Ingredients One 9-inch pie crust, unbaked 1/2 cup butter, melted 1-1/2 cups sugar 3 eggs 1/4 cup buttermilk 1-1/2 teaspoon vanilla 1/2 teaspoon salt 1 teaspoon vinegar 1/4 cup cornmeal 1 tablespoon flour Preparation Prepare unbaked pie shell. Preheat oven to 425 degrees. Combine butter and sugar over low heat and simmer slowly, stirring, for 5 minutes. In separate bowl whisk together eggs, buttermilk, vanilla, salt and vinegar. Remove butter/sugar mixture from heat, let cool slightly and mix in egg mixture....
Ingredients Cookies: 1 3/4 cups plus 2 tablespoons all purpose flour 2 tablespoons cornstarch 1/4 teaspoon salt 3/4 cup unsalted butter, softened 3 tablespoons rose water Rose water cream filling: 4 ounces cream cheese 1/4 cup confectioners’ sugar 1 1/2 teaspoon rose water 1 1/2 teaspoon milk Preparation Cookies: Whisk to combine flour, cornstarch and salt in a bowl. In a separate bowl, beat butter and confectioners’ sugar with an electric mixer on medium speed until pale and fluffy, 5 minutes....
Ingredients 1/2 cup mayonnaise 1/2 teaspoon dried tarragon leaves 1/4 cup raspberry-flavored syrup 2 tablespoons white wine vinegar 1 or 2 thin cucumbers, cut into 8 (1 1/2-inch) sections 1 head red leaf lettuce (8 to 16 large leaves) 8 pieces curly endive 1 (3.5-oz.) pkg. fresh enoki mushrooms 8 edible flowers, if desired Preparation In small bowl, combine all dressing ingredients; blend well. Set aside. Hollow out and discard center of each cucumber section, leaving about 1/4 inch around outside....
Ingredients 1 15-16 ounce can chick peas drained 1/2 cup finely chopped red onion 1/2 cup finely chopped celery 4 tbsp chopped Italian parsley 2 tsp dried dill weed 1 clove garlic crushed 1/2 cup chopped seeded grape tomatoes 2 tbsp red wine vinegar (or 1-1/2 tbsp white & 1/2 tbsp balsamic) 1/3 cup extra virgin olive oil Salt & pepper to taste 1 14-3/4 ounce can Rubinstein’s Red Salmon...
Ingredients 1/4 cup plus 2 tablespoons low-sodium soy sauce 1 teaspoon fresh lime juice 1 teaspoon fresh orange juice Twelve 1/8-inch-thick slices of salmon, cut into 2-inch squares ( 1/4 pound) One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces) 1 tablespoon snipped chives 2 tablespoons grapeseed oil 1 teaspoon Asian sesame oil 1 1/2 teaspoons roasted sesame seeds 2 tablespoons cilantro leaves...
Ingredients Juice of 1 lime 1 inch piece ginger root, minced 2 garlic cloves, minced 4 scallions, thinly sliced 1 Tsbp Sesame Oil 1/2 cup low sodium soy sauce 1/3 cup water 2 serving packets (2 cups) refridgerated Yakisoba Noodles 2 Tbsp Yakisoba Soup base Fresh Mung Bean Sprouts Fresh torn cilantro 1/2 tsp Thai Chili Paste 3 tbsp Toasted Sesame Seeds Preparation heat oil on medium heat and add ginger and scallions....
Ingredients 2 tablespoons olive oil 1 tablespoon butter Heat oil and butter in a wide pot over medium heat. 2 cups diced squash (1/2-inch dice) Add squash and sauté for 5 minutes or until squash is browned and has just begun to soften. 1 cup chopped onion 2 teaspoons chopped garlic Add onions and garlic and sauté for 2 minutes or until softened. 1 cup washed quinoa Add quinoa and continue to sauté for 3 minutes or until toasty....
Ingredients 20 dried long red chiles, seeded, soaked in water with a pinch of salt to cover, and drained 1 teaspoon coarse salt 3 tablespoons finely chopped galangal 6 tablespoons finely chopped lemongrass 4 teaspoons finely chopped kaffir lime zest 2 tablespoons scraped and chopped cilantro root 2 tablespoons finely chopped shallot 1/4 cup finely chopped garlic 4 teaspoons shrimp paste Preparation Add the chiles and salt to a mortar. Pound with a pestle until smooth....
Ingredients Salsa: 3 cups finely chopped plum tomato (about 6 tomatoes) 1/4 cup chopped fresh basil 1 tablespoon balsamic vinegar 2 teaspoons capers 1/4 teaspoon salt Cakes: 5 cups water, divided 1 cup dried small red lentils 1/2 cup uncooked basmati rice 2 tablespoons olive oil, divided 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped red onion 1/2 teaspoon fennel seeds, crushed 2 garlic cloves, minced 3/4 cup (3 ounces) shredded part-skim mozzarella cheese...
Ingredients 1 lb red potatoes, cubed 3 T olvie oil salt and pepper 4 sprigs rosemary Preparation preheat oven to 400F In a large roasting pan or baking sheet, spread the cubed taters evenly. Drizzle the olive oil over taters and season. Remove stems and sprinkle taters with rosemary. Cover with foil and place in oven. Bake for 45 min. Remove foil and bakd for an additional 15 min and allow taters to brown
Ingredients 1 1/2 cups sugar 1 teaspoon salt 2/3 cup oil 1 egg 1 cup sour milk (1 cup milk, 1 tablespoon lemon juice) 1/2 teaspoon baking soda 1 teaspoon vanilla 2 1/2 cups flour 2 1/2 cups raw rhubarb, sliced into 1/2 inch pieces Topping: 1/2 cup sugar 1 tablespoon butter or margarine, melted Preparation Preheat oven to 325 degrees. Mix all ingredients except rhubarb and beat well. Fold in sliced rhubarb last....
Ingredients 4 cups whole milk 1/4 tsp salt 5 Tbsp raw rice washed (or more, as desired) 2 eggs well beaten 3/4 cups sugar 3/4 tsp vanilla Optional almond in the bottom of each dish for good luck in the New Year! Preparation Scald milk with salt in double boiler. Stir in rice. Cover and cook over simmering water 1 hour. Combine eggs and sugar and stir into milk; cook 2 minutes....
Ingredients 1/4 cup reduced-fat roasted garlic cream cheese (from 8-oz container) 1/4 cup chive-and-onion sour cream potato topper (from 12-oz container) 1 2/3 cups (about 1/2 lb) cooked turkey breast strips (1x1/4x1/8-inch) 2/3 cup shredded Italian cheese blend (2 1/2 oz) 1/3 cup julienne-cut oil-packed sun-dried tomatoes, drained and 1 tablespoon oil reserved 1 jar (4.5 oz) sliced mushrooms, well drained 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1...
Ingredients 1 yellow bell pepper 1 8oz loaf french bread Pesto Mayo: 2 TBS light mayo 2 TBS classic pesto 1/8 tsp salt 1/8 tsp black pepper 1/2 c (2oz) crumbled feta cheese 8 (1/4 in thick) slices tomato 4 (1/8 in thick) slices red onion, separated into rings Preparation Preheat broiler Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand....
Ingredients Lamb 2 racks of lamb (each 8 to 9 ribs, weighing 1 1/4 to 1 1/2 pounds), rib bones frenched, and meat trimmed of fat and silver skin (see illustrations below) 2 tablespoons vegetable oil Sauce 2 medium shallots , minced 1 teaspoon ground cumin 1/4 teaspoon ground black pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/8 teaspoon cayenne pepper 2 teaspoons granulated sugar 3 tablespoons red wine vinegar...
Ingredients 2 small yellow onions, quartered 1 med Butternut squash, cubed 2 large sweet potatoes, skinned and cubed 2 tbls olive oil 1 tbls dried rosemary 1 tbls dried thyme Fresh ground sea salt and black pepper. Preparation Pre-heat oven to 425 degrees F. Cover baking dish in foil. Add squash, onion, and potato cubes into bowl. Drizzle olive oil over top, and sprinkle herbs, sea salt, and black pepper over everything....
Ingredients 3/4 c. Thousand Island dressing 2 T. BBQ Sauce 1 t. red onion chopped fine Preparation Mix and serve Related Video
Ingredients 1 (14 1/2-oz.) can red salmon, drained, skin and bones removed, flaked 1 (8-oz.) container soft cream cheese with chives and onions 2 teaspoons lemon juice 1/4 cup finely chopped red bell pepper 1/2 teaspoon dried dill weed Preparation Line small bowl or decorative mold(s) with plastic wrap or cheese cloth. In medium bowl, combine all ingredients; mix well. Spoon into lined bowl; press gently. Cover; refrigerate 1 to 2 hours to blend flavors....
Ingredients 8 ounces baby spinach (8 cups) 1 tbsp. grated orange zest, plus 3 oranges, peeled and cut into 1/4-inch-thick rounds 4 skinless salmon fillets (1.5 pounds total) 2-inch piece fresh ginger, peeled and cut into thin strips (1/4 cup) 1 shallot, thinly sliced coarse salt and ground pepper 2 tablespoons extra-virgin olive oil Preparation Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and slices, salmon, ginger, and shallots; season with salt and pepper and drizzle with oil....
