Ingredients 10 large brown eggs 6 cups water, plus more for boiling eggs 1 ounce red food coloring 3 tablespoons distilled white vinegar Preparation Place eggs in a large pot, cover with 2 inches of water, and bring to a boil over high heat. Cover pot and remove from heat. Let stand 7 minutes. Transfer eggs to a bowl of ice water and let stand until chilled, about 10 minutes; drain....
Ingredients Redeye Glaze 2 ounces country ham scraps or prosciutto 1-2 teaspoons vegetable oil (optional) 3 tablespoons shallots, coarsely chopped 1/2 cup strong coffee or espresso 2 cups pork stock or low-salt chicken broth 3 tablespoons sorghum syrup or honey 2 tablespoons apple cider vinegar Black-Eyed Peas with Spiced Butter 7 tablespoons unsalted butter, divided 1 cup minced yellow onion 1/4 cup minced garlic 8 cups low-salt chicken broth 2 cups dried black-eyed peas, soaked overnight, drained...
Ingredients FOR THE PESTO VINAIGRETTE Olive oil 6 tbsp. Fresh Basil, chopped ½ cup Sundried tomatoes in oil ¼ cup Kalamata olives 3 tbsp. Cracked pepper 1 tsp Seasoned vinegar 4 tbsp. FOR THE RIB EYE Rib eye steak, prime (1) 10-11 oz Black peppercorns, crushed 1 ½ tbsp. Pink peppercorns, crushed 1 tbsp. Fennel seeds, crushed 1 tbsp. Fresh rosemary, chopped 1 ½ tbsp. Sea salt 2 tsp. Whole butter 2tsp....
Ingredients 1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter 1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark) 1/2 cup (118 ml) heavy cream 1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste 1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste Preparation
Ingredients A 4-rib standing rib roast (trimmed weight 10 10 1/2 pounds) 1 tablespoon black peppercorns 1 1/2 bay leaves, crumbled (about 3/4 teaspoon) 1/2 stick (1/4 cup) unsalted butter, cut into pieces and softened 1/4 cup plus 1 tablespoon all-purpose flour 2 teaspoons coarsely ground white pepper 1 teaspoon salt 1 pound large shallots (about 1 1/2 inches long) peeled leaving the ends intact 2 heads of garlic, separated into cloves but not peeled...
Ingredients 1 bag brussel sprouts quartered 2 cloves garlic, minced 1 box cherry tomatoes, halved 10 stalks asparagus cut to 1 inch pieces 1/4 cup olive oil 1 tsp onion salt 1 tsp garlic salt Preparation Preheat oven to 350 degrees. Mix all vegetables and spices with olive oil in bowl. Pour out mixture onto baking sheet and spread out on pan. Bake 20 minutes until brussel sprouts brown on edges....
Ingredients 2 cloves garlic, thinly sliced (1 tablespoon) 1/2 loaf rustic bread, cut into 1-inch pieces (5 cups) 2 tablespoons grated Parmesan, plus more for serving 12 ounces cherry tomatoes (2 1/4 cups) 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry 4 thyme sprigs 1 bunch lacinato kale (about 8 ounces) Preparation Preheat oven to 425 degrees, with racks in upper and lower thirds....
Ingredients 4 large garlic bulbs, tops cut off to expose cloves 1 tablespoon olive oil Preparation Preheat oven to 400 degrees. Place garlic, cut sides up, on a large piece of foil. Drizzle with oil; wrap in foil. Bake until softened, about 1 hour and 15 minutes. Let stand until cool enough to handle. Squeeze pulp from skins into a small bowl.
Ingredients 1 tablespoon canola oil Four 6- to 8-ounce salmon fillets with skin Salt and freshly ground pepper 4 tablespoons unsalted butter 1 pound oyster mushrooms, sliced 1 large shallot, minced 1 garlic clove, minced 1 teaspoon chopped thyme 1/2 cup dry red wine 1/2 cup low-sodium chicken broth Preparation Preheat the oven to 350°. In a large ovenproof skillet, heat the oil until shimmering. Add the salmon skin side down and season with salt and pepper....
Ingredients 1lb tomatillos, husked and rinsed 2 serrano chiles 1/2c packed fresh cilantro 1/4c water 1t fine sea salt Preparation Position broiler rack 6" from the heat source place tomatillos and chiles on the broiler pan and broil, turning occasionally, until all sides of both have turned dark olive green, about 10min. do not over cook, they do not have to turn black Let cool to the touch. for milder,remove seeds from chiles...
Ingredients 3 sheets of pre rolled butter puff pastry. 12 small vine tomatoes (or home made semi dried tomatoes). Olive oil. Onion Jam: 5 large red onions, very thinly sliced. 2 tablespoons of olive oil. Knob of butter. 1 tablespoon of finely chopped thyme. 2 cloves of garlic, crushed. 2 tablespoons of brown sugar. 1/2 cup of balsamic vinegar. 1 teaspoon of sea salt. To assemble: 3 eggs. 1/2 cup cream....
Ingredients 5 teaspoons olive or vegetable oil 1 (3/4-lb.) pork tenderloin 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves 1 large garlic clove, minced 1/8 teaspoon salt 1/4 teaspoon coarse ground black pepper Preparation Heat oven to 425°F. Heat 2 teaspoons of the oil in large skillet over medium-high heat until hot. Add pork tenderloin; cook until golden brown on all sides. Place pork in ungreased shallow baking pan....
Ingredients 1 Lb hamburger 1 can stewed tomatoes 1 can tomato sauce 3 can of Ranch Style Authentic Texas beans 1 can of light beer Chili powder worsterchire sauce salt and pepper Spaghetti noodles 1 C shredded cheddar cheese Preparation Cook hamburger meat. Put all ingredients in crock pot or on the stove. Salt and pepper to taste. 2 or 3 dashes or worsterchire. 1/4 cup of chili powder or to taste....
Ingredients 1/4 tsp saffron threads, crushed 1/4 c. organic vegetable broth 1 (8.5 oz) pouch microwaveable precooked basmati rice 1/2 c. frozen petite green peas, thawed 1/4 tsp salt Preparation Place saffron and broth in small microwave safe bowl and microwave high for 1 minute, stirring after 30 seconds. Microwave rice according to package directions. Place rice and peas in a medium bowl, sprinkle with salt and drizzle with saffron mix....
Ingredients 10 flour tortillas 2 cans of vegitarian refried beans 2 cups of shredded cheese-mexican blend or cheddar small can of chopped green chiles 15 oz can of red mild enchilada sauce 1/2 cup of warm water small can of chopped black olives 8oz size of lowfat cream cheese, block style cilantro for garnish avocado for garnish Preparation preheat oven to 400 degrees. spray the bottom of a glass baking dish with Pam cooking spray....
Ingredients 2 quorn “chicken” breasts, cut into serving pieces Salt and pepper to taste 2 Tbsp cooking oil 1 onion, sliced 1 large carrot, diced 3 garlic cloves, minced 1 can (28 ounces) peeled whole plum tomatoes, drained and chopped (about 1 pound fresh tomatoes) 1 tsp ground cumin 1 tsp ground allspice 2 cups defatted chicken broth or vegetable stock, divided 1/4 cup dry white wine 1/2 tsp dried red chile flakes, harissa, or other hot pepper sauce...
Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 2 tablespoons Thousand Island dressing 4 oz sliced oven-roasted turkey breast 4 slices (1 oz each) Monterey Jack cheese 1 cup sauerkraut with caraway seed, well drained (from 14-oz can) Preparation Separate or cut 1 can of dough into 2 long rectangles. Place in ungreased 12x8-inch (2-quart) glass baking dish; press over bottom of pan to form crust (if using crescent rolls, press perforations to seal)....
Ingredients 2 1/2 cups Bisquick baking mix 4 tablespoons cold butter (1/2 stick) 1 heaping cup grated Cheddar cheese 3/4 cup cold whole milk 1/4 teaspoon garlic powder Brush on Top 2 tablespoons butter, melted 1/2 teaspoon garlic powder 1/4 teaspoon dried parsley flakes pinch salt Preparation Preheat oven to 400 degrees. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or large fork. Don’t mix too thoroughly....
Ingredients 1 cup Cabernet Sauvignon 1 cup sweet onion, diced 2 garlic cloves, grated 1/2 stick butter 1 cup beef stock 2 tablespoons Worcestershire sauce 1 tablespoon A-1 sauce 1/2 teaspoon oregano 1/2 teaspoon basil 1 teaspoon parsley 1/2 teaspoon thyme 1/4 teaspoon salt 1/4 teaspoon pepper Preparation Saute onion and garlic in 2 tablespoons butter. Add 1/2 cup of hot beef stock. Simmer 10 minutes. Add the rest of the beef stock and butter; add the other liquid ingredients....
Ingredients ? 1 bag of broccoli slaw (a company called “Mann’s Sunny Shores” makes one; you can get it in either 12oz or 16oz bags- either will work, just adjust the volume of yogurt as needed to provide enough dressing to coat) ? 1/2 cup plain yogurt (if you don’t keep plain yogurt kicking around I recommend buying two little personal size ones for this recipe) ? 3 tbsp of mayo (definitely not miracle whip)...
