Posts

Ingredients 300g sweet chestnuts (aim to get about 200g once shelled) 100g dried cranberry half a large white onion or one red onion optional garlic 1-2 cloves to taste 500g risotto rice 3 pints of veg stock 1/3 of a nutmeg grated 125g wensleydale or red leicester, grated a sprig of fresh thyme, chopped Butter, for frying Preparation Roast the chestnuts (200C on a metal tray for about 20 mins should work, the shells will start to split when they’re done....

Ingredients 1 1/2 pint cherry tomatoes 4 rounds burrata 3/4 cup packed basil leaves 3/4 cup olive oil, divided Salt and pepper Sea salt Aged balsamic Preparation Preheat oven to 400 degrees F. Toss cherry tomatoes with salt, pepper, and 1/4 cup olive oil on a large baking sheet. Place tomatoes in oven and roast for about 10 minutes until tomatoes are hot and the skins begin to burst. Meanwhile, bring a small pot of water to a boil....

Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough 1/4 cup unsweetened baking cocoa 2 tablespoons heavy whipping cream 28 Rolo® chewy caramels in milk chocolate (from 12-oz bag), unwrapped 1/2 cup milk chocolate chips 1/4 teaspoon vegetable oil 1/4 teaspoon kosher (coarse) salt Preparation Heat oven to 350°F. Line large cookies sheets with cooking parchment paper. In large bowl, crumble cookie dough; stir or knead in cocoa and whipping cream until well mixed....

Ingredients 3 eggs 1/2 cup Bisquick mix 1/4 cup melted butter 1 1/2 cups milk 1/4 teaspoon salt Dash of pepper 1 cup shredded swiss cheese 1/4 cup bacon or ham Preparation Mix the eggs, Bisquick, butter, milk salt and pepper together. Pour mixture into quiche dish. Add cheese and ham or bacon. Bake at 350° for 45 minutes or until brown on top.

Ingredients 1/2 stick butter 1 cup flour 1 cup sugar 1 t. baking powder 1/4 t. baking soda pinch of salt 1 cup buttermilk, lowfat 2 1/2 cups raspberries, or other fruit Preparation Melt butter in 8" baking dish. Mix dry ingredients in a large bowl. Add buttermilk and stir until moistened. Pour batter into pan. Place fruit on top of batter. Bake at 350 degrees for 1 hour, or until crust is brown....

Ingredients 2 1/4 cups all-purpose flour 3/4 cup sugar 3/4 cup margarine or butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sour cream 1 teaspoon almond extract 1 egg 1 package (8 oz) cream cheese, softened 1/4 cup sugar 1 egg 1/2 cup raspberry preserves 1/2 cup sliced almonds Preparation Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan....

Ingredients 12 oz. fresh or frozen raspberries 2 2-liter bottles ginger ale 1 large can pineapple juice Preparation Smoosh the raspberries in the bottom of the punch bowl. Stir in pineapple juice. Add ginger ale slowly. Stir gently and serve.

Ingredients 2 tablespoon all-purpose flour 1 teaspoon salt 3 to 4-pound hare (or rabbit), cut into 7 or 8 serving pieces, and brined in the refrigerator for 24 hours 3 tablespoons olive oil 2 large onions, diced 1 large carrot, sliced 6 large shitake mushrooms 5 garlic cloves, minced leaves from 5-6 sprigs fresh thyme 1 cup dry red wine 2 tablespoons coarsely chopped fresh parsley leaves Preparation After brining the cut-up hare in a salt water bath (fully covered) for 24 hours, wash and pat dry....

Ingredients 1 can kidney or pinto beans; 7 garlic cloves, sliced; 1 and 1/2 cups cold-pressed olive oil; 3/4 C firm bean curd, diced; 1 C cooked brown rice; 3/4 C raw peeled zucchini, diced; 1/2 C raw portobello mushrooms, diced; 1/4 C ripe kalamata olives, chopped; 1/2 C balsamic vinegar; Salt and pepper. Preparation Marinate beans and garlic in olive oil 6-24 hours in large bowl, covered, not in refrigerator....

Ingredients 2 cups Basmati Rice 1.5 Cups white wine 1.5 Cups chicken or veal stock 1/4 Cup Olive oil 3/4 Cup Golden Raisins 1 chopped onion salt Preparation mix and place in steamer Related Video

Ingredients Kosher salt One 15-ounce container whole-milk ricotta 3 large eggs, lightly beaten 1 cup unbleached all-purpose flour 3 ounces Pecorino Romano cheese, grated (about 1 cup) 1 teaspoon salt 1/4 teaspoon freshly milled black pepper 1/8 teaspoon nutmeg 1 recipe Sautéed Cherry Tomato Sauce (recipe follows) or your favorite bottled sauce 2 ounces Italian Fontina cheese, coarsely grated (about 1/2 cup) Preparation Preheat oven to 400° F. Bring a large pot of salted water to a boil....

Ingredients 2 Cups Ricotta Cheese, 1 8-oz package low fat cream cheese, 3 Tablespoons Honey, 3/4 teaspoon almond extract, 4 C fresh strawberries, hulled and halved, 2 Tablespoons Sugar, 2 teaspoons fresh lemon juice, Serve with Pizelles, Biscotti, Profiteroles or Amaretti cookie. Preparation Blend ricotta cheese, cream cheese, honey and almond extract in food processor until smooth. Transfer to bowl and refrigerate 2 hours. Combine berries, lemon juice and 2 Tablespoons sugar in bowl and toss to coat....

Ingredients 1 Cup sesame seeds 1/2 Cup sweetened coconut 3/4 Cup butter, softened 1 Cup brown sugar 1 egg 1 tsp vanilla 2 Cup orgainic unbleached flour 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp baking powder Preparation In a heavy iorn skillet lightly toast sesame seeds with the coconut over medium heat. Stir frequently until the coconut starts to tan and some of the seeds are browning remove from heat and cool....

Ingredients 2 small fennel bulbs cut into 1/2 inch wedges 1 large red onion, cut into 1/2 inch wedges 6 cloves garlic smashed 1 cup cherry or grape tomatoes 1/2 bunch fresh thyme sprigs 1 tsp kosher salt 1/2 tsp freshly ground black pepper 2 tsp extra virgin olive oil 8 oz sliced mushrooms 4 6oz salmon fillets skinned 1 lemon cut in half Preparation Heat oven to 400 degrees. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, mushrooms, 1/2 tsp salt, 1/4 tsp pepper and the oil....

Ingredients 1 lb. rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces 1/3 C.granular sugar, plus more for baking dish 1/2 vanilla bean, halved lengthwise and scraped 1/4 t. cinnamon Unsalted butter, for baking dish 1/2 C. heavy cream, for serving Preparation Place rhubarb and 1/3 cup sugar in a large bowl. Add the vanilla seeds and scraped pods. Toss to combine and let stand 20 minutes, stirring once....

Ingredients 1/2 pound of carrots, peeled, cut in three, and quartered 1/2 pound medium beets, peeled and cut into eighths 1/2 pound medium turnips, peeled, halved and sliced thick 1/2 pound medium parsnips, peeled, halved, and quartered 3 shallots, cut in half through the stem end (red onion chunks work well, too) 1/4 cup extra-virgin olive oil kosher salt and fresh ground black pepper 1/4 cup honey 1/4 cup balsamic vinegar...

Ingredients 1 1/2 pounds green and yellow squash, sliced 3/8 inch thick 2 tablespoons extra-virgin olive oil 2 tablespoons coarsely chopped summer savory, plus sprigs for garnish Salt and freshly ground pepper Preparation Heat oven to 500 degrees. Place a shallow baking pan large enough for the squash, without crowding, in oven for 30 minutes. Place squash in a bowl; add oil and savory; season with salt and pepper. Toss well....

Ingredients 1/4 cup fresh lemon juice 3 Tbs grated parmesan cheese 2 tsp whole grain mustard 1 tsp Worcestershire sauce 1 garlic clove, minced 6 Tbs olive oil 2 hearts of romaine Preparation Mix first 5 ingredients in a jar. Shake to combine. Add oil. Season with salt/pepper. Drizzle over romaine sliced in lengthwise.

Ingredients 1 box (19.8 oz) fudge brownie mix 1/2 cup vegetable oil 1/4 cup water 3 eggs 1 1/2 cups chocolate creamy ready-to-spread frosting (from 16-oz container) 24 holiday-shaped pretzels or small pretzel twists 12 red spiced gumdrops 24 miniature candy-coated chocolate baking bits Preparation Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups. In large bowl, stir brownie mix, oil, water and eggs with spoon until well blended....

Ingredients 1 pinch saffron, crushed (1/8 teaspoon) 1 tablespoon hot water 1 stick unsalted butter, softened, plus more for pan 6 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1 cup unbleached all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon granulated sugar Preparation Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners’ sugar on medium speed until light and fluffy, about 2 minutes....