Ingredients For the rhubarb filling: 1/2 lb rhubarb, cut to bite sized pieces 1/4 C sugar 1 T grated ginger 2 t cornstarch For the crumbly topping: 1/3 C dark brown sugar 1/3 C granulated sugar 1 t ground cinnamon 2 T grated ginger 1/8 t salt 1 Stick butter, melted 1 3/4 cups flour For the cake: 1/3 C sour cream 1 large egg 1 large egg yolk 2 t vanilla extract...
Ingredients 3 c. cut-up rhubarb 1 c. white sugar 2 beaten eggs 2 Tbl flour 1/2 c. butter (no subs) 1 c. flour 3/4 c. brown sugar Preparation place first three ingredients in 9 x 13 " pan mix next three ingredients with pie cutter (or knives) and sprinkle on top of rhubarb Bake at 350 degrees for 45"
Ingredients 1 Egg 3/4 cup White Sugar 2 Tbsp Flour 3 cup Rhubarb cut into 1/2" pieces 1/3 cup Brown Sugar 2/3 cup Flour 4 tbsp Butter Preparation Preheat oven to 350° Beat egg, white sugar, and 2 tbsp flour Add rhubarb and stir Put into 8" baking dish For topping, crumblr butter, brown sugar, and 3/4 cup flour Sprinkle over rhubarb mixture Bake at 350° for 40 minutes Serve w/ whipped cream or vanilla ice cream
Ingredients 1 lb ground turkey breast 1 t olive oil 1/2 pre cooked shrimp 2 T low sodium soy sauce 1 clove garlic, minced 1 pkg of broccoli slaw (available in produce section) 1 head of napa cabbage or bokchoy, shredded 2 c bean sprouts 14 spring roll wrappers Preparation Heat 1/2 t oil over med heat add ground turkey and cook until no longer pink. Remove from heat, transfer to bowl and add shrimp to turkey....
Ingredients 3 2 1/2-pound guinea fowl 4 cups Wild Rice Stuffing (recipe follows) 12 leaves flat-leaf parsley 4 tablespoons (1/2 stick) unsalted butter Salt and freshly ground pepper Bunch of fresh chervil Bunch of fresh parsley 8 cloves garlic, unpeeled 1 cup dry white wine Preparation Heat oven to 450 degrees. Wash birds and pat dry. Gently loosen the skin of each fowl’s breast and place flat-leaf parsley leaves under it....
Ingredients 12-16 small tomatillos 2 tsp olive oil 2 cups chopped onion 1 tsp turmeric 1 tsp cumin powder 1 tsp chili powder 2 tsp crushed red pepper flakes 1 tsp kosher salt 1 tsp black pepper 1/4 tsp coriander 1 head garlic 2 cups water 2-3 cups dried lentils 32 oz. vegetable broth. Preparation Roast tomatillos using cast iron/ glass dish in oven at 325º until starting to turn black - mash or dice....
Ingredients 1TS butter 3garlic clove 3c of heavy cream salt pepper 1/4 tspnutmeg 1lb parsnip 1/8 thick 1lb sweet potatoes 1lb celery root 8oz ofGruyere cheese 1Tbs of thyme of fresh or dried Preparation Preheat oven to 400 butter 3quartbakibg dish In saucepan over medium heat melt better,addgarlic cook for 1min.add cream,salt,pepper,nutmeg,cook for 5min. remove fromm heat let cool for 10min. Layer vegetable,and cheese, pour half of cream mixture over vegetables sprinkle half ofcheese,thyme,parsley on top repeat with each layer of vegetables, pour the other half of cream mixture over dish....
Ingredients 5 pesticide-free roses, petals removed and stems discarded 4 1/2 cups granulated sugar Preparation Gently swirl rose petals with your hands in a bowl of cold water to clean. Transfer to paper towels to drain. Bring 5 cups water, the petals, and sugar to a boil in a medium saucepan. Remove from heat; let steep, covered, 1 hour. Pour syrup through a fine sieve set over a bowl; let cool....
Ingredients 1 cake mix, yellow or lemon (prepare as directed) 2 cups graham cracker crumbs 2/3 cup brown sugar 1 1/2 tsp cinnamon 23 cup melted margarine 1 cup chopped nuts Preparation Grease and flour 9" x 13" pan. Pour 1/2 cake mix into pan. Combine all other ingredients. Pour most of ingredients over the cake, evenly distributed. Cover with the remaining cake mix. Sprinkle with remaining mix. Bake at 350 for 35-40 minutes or until done....
Ingredients 3 Cod filets Rosemary 1 Lemon Salt Pepper Spinach leaves(enough to cover filets) Preparation Pre-heat the oven to 350. Place the filets on a “cookie” sheet, and take a lemon wedge and spray each filet with the lemon juice. take the Rosemary and season to your preference. Take the spinach and cover each filet with the leaves, make sure to cover every inch with the leaves. Place the filets in the oven for 7 minutes....
Ingredients 2T plus 2t olive oil, divided 3/4c thinly sliced shallots (about 2 large) 2t brown sugar 2lbs sweet potatoes, peeled and diced 1T finely chopped fresh rosemary 1/2t coarse salt 1/4t black pepper Preparation Heat 2T oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 mins, stirring occasionally. Sprinkle with sugar; cook 20mins or until shallots are golden, stirring occasionally. Place potatoes in a medium saucepan; cover with water....
Ingredients 1 large egg white, room temperature 1 1/2 cups confectioners' sugar Preparation In a large bowl, stir egg white vigorously with rubber spatula until frothy. Add confectioners’ sugar, a little at a time, stirring until smooth, until icing is thick and pipeable. Adjust consistency with additional sugar or water by the drop. Icing can be stored in an airtight container in refrigerator up to 3 days; bring to room temperature before using....
Ingredients 3 cups frozen raspberries (or fresh). 1 stick plus 6 Tablespoons unsalted butter, cut into pieces 1 1/4 cups granulated sugar 1 3/4 cups all purpose flour 3 large eggs zest and juice of 2 lemons (about 1/4 cup juice) confectioners’ sugar for dusting Preparation Drain the raspberries in a strainer set over a bowl. Preheat oven to 400 degrees. Using your fingers, combine the butter, 1/2 cup of the sugar, and 1 1/2 cups of the flour and blend together until coarse crumbs form....
Ingredients 4 ounces goat cheese, softened 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons grated lemon zest, plus 4 teaspoons fresh juice and wedges for serving 1/2 teaspoon dried oregano Kosher salt (we use Diamond Crystal) and freshly ground pepper 1 pound skinless salmon fillets (preferably wild Alaskan), roughly chopped 4 cups baby spinach or baby-greens mix, tough stems trimmed 1/2 English cucumber, seeded and cut into 3/4-inch pieces (1 1/2 cups)...
Ingredients For the provençale breadcrumbs 75g/3oz white or brown bread, crusts removed 2 garlic cloves, crushed 2 pinches sea salt 2 pinches freshly ground black pepper 1 handful flatleaf parsley, leaves only, finely chopped 2 sprigs thyme, leaves only, finely chopped 1 sprig rosemary, leaves only, finely chopped 4 tbsp extra virgin olive oil For the lamb 4 tbsp olive oil 200g/7oz lamb bones and trimmings, chopped into 2cm/¾in pieces (ask your butcher nicely and they should be free!...
Ingredients 4 ripe organic avocados 1/2-3/4 cup raw cacao powder or cocoa powder (this will vary according to the cocoa powder used) 3/4 - 1 cup of raw agave nectar to taste 3 Tbsp raw almond butter OR 1/4 cup coconut cream 2 Tbsp natural vanilla extract 1/2 tsp ground cinnamon pinch of Celtic sea salt Preparation Place all the ingredients in a high-speed blender and puree until smooth. You may need to use your tamper or spatula, scrape the sides of the blender and pulse a few times....
Ingredients 2 fresh fruits 1/2 cup sugar 1 cup champagne or white wine 1/2 tsp. fresh mint, chopped Preparation Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded. In a shallow serving bowl, mix the fruit gently so it is not crushed. Evenly sprinkle with sugar and gently mix again. Pour cold champagne or wine over the fruit, enough to almost cover the fruit....
Ingredients Topping 2/3 C sugar 4 T melted butter 2 teaspoon cinnamon 1¼ C chopped nuts (pecans) Muffins 1¼ C. Brown sugar 1 C. Buttermilk ½ C. vegetable oil 2 t. Vanilla 1 Egg 2 ½ Flour 1 teaspoon each: Baking powder and Baking soda ½ t. Salt 2 C. diced fresh or frozen rhubarb Preparation Heat oven to 400 degrees. For topping, combine sugar, butter, nuts and cinnamon in small bowl; set aside....
Ingredients Dry (no brine or water) cloves of raw fresh garlic. Olive oil Dried chopped onions (I like Badia brand best) Curry Cumin (optional) Fresh herbs (basil, parsley, cilantro) Optional Preparation Toss garlic cloves into a baking dish or disposable tin (I usually cook about 40 cloves per 8 guests). Lightly drizzle them with olive oil (1 tbs.), shake the tin to ensure cloves are evenly coated with oil. Cook in oven (350 ’ F) for about 45 min....
Ingredients 1 small round container Brussels sprouts, trimmed 2 garlic cloves, minced 1 tablespoon extra virgin olive oil 1 tablespoon coconut oil, melted 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Preparation Preheat oven to 425 degrees. Line baking sheet with parchment paper or aluminum foil. Slice brussels sprouts into 1/8" slices, saving outer leaves. Toss brussels sprout slices and outer leaves with garlic, olive oil and coconut oil. Season with salt and pepper....
