Ingredients 2 heads of butter lettuce, romaine or any mild lettuce. about 2 lbs. small eggplants herb vinaigrette (recipe follows) 1/2 cup pine nuts, pan toasted garlic olive oil 8 oz. goat cheese 2 red peppers, cored and sliced thin. Preparation slice eggplant 1/4 inch thick, sprinkle with coarse salt, put in colander and drain for 30 mins. Prepare the dressing by combining 1/3 cup balsmic vinegar, about a scant tsp....
Ingredients 2 heads garlic 1 T. olive oil 1.5 lbs. small golden potatoes 1 T. plus 1 t. cider vinegar 1/3-cup low-fat mayonnaise 1/3-cup low-fat sour cream 1 t. horseradish 2 hard boiled eggs, grated on large holes of a box grater 2 scallions, thinly sliced 2 T. good quality, grated Parmesan cheese 4 slices thick cut bacon, cooked and crumbled Coarse Kosher salt Pepper 2 T. chopped chives Preparation Preheat oven to 350 degrees....
Ingredients 2 pounds green cabbage, cored and sliced 1/2-inch thick Fine sea salt 12 small new potatoes (about 1 1/2 inches in diameter) 2 tablespoons extra-virgin olive oil 1 1/3 to 1 1/2 pounds solid piece boneless pork shoulder (Boston butt) 1 pound slab bacon in 1 whole piece, cut crosswise into 2 pieces 10 bay leaves 1 tablespoon whole black peppercorns 2 cups dry white wine 3 sweet Italian sausages (about 1 pound)...
Ingredients 2 lbs plum tomatoes 6 garlic cloves, peeled and whole 1/4 medium red onion 1 tablespoon olive oil 1 tablespoon balsamic vinegar 2 sprigs oregano, remove leaves from stem 3 -4 basil leaves salt pepper 2 cups fat-free vegetable broth or 2 cups fat-free chicken broth or 2 cups water 1/4 cup parmesan cheese, shaved or grated (optional) Preparation 1 Pre-heat oven to 375 degrees. 2 Wash and cut tomatoes, placing in a shallow baking dish cut side down....
Ingredients 1/2 lb. roquefort cheese 1/2 lb. cream cheese 1/4 lb. pistachios 1 bunch (about 1 lb.) seedless grapes Preparation Blend the cheeses, then cover and refrigerate for 2 hours. In a food processor, finely chop the nuts. Coat each grape by flattening a small amount of the cheese mixture in your palm then rolling the grape and cheese between both palms. transfer to a waxed paper lined pan. refrigerate for 3 hours antil firm....
Ingredients 12-15 Chilean blueberries 10ml Crème de Cacao 50ml Gin, 15ml Sugar syrup 20ml Lemon juice pinch fennel seeds 2 grinds black pepper Dash of egg white Ice Preparation Muddle blueberries and fennel seeds in bottom of shaker. Add other ingredients, shake hard Add ice, shake hard Double strain into a martini glass Garnish with 3 Chilean blueberries on a cocktail stick
Ingredients 16 Hy-Vee regular marshmallows 16 bamboo skewers, broken in half 4 Hy-Vee honey graham crackers 3 squares chocolate-flavored almond bark (6 oz total) Preparation Push each skewer ¾ of the way through each marshmallow. Set aside. Finely crush graham crackers and place in a shallow bowl. In a 1 cup liquid measuring cup, melt almond bark according to package instructions. Holding onto stick, dip each marshmallow into almond bark. Allow excess almond bark to drip off....
Ingredients 8 cups peeled chopped tomatoes (You can squeeze extra juice out of the tomatoes so it will be thicker) 4 cups Anaheim or sweet banana peppers (1 L) 2 cups chopped onion 2 cups cider vinegar (500 ml) (Can use pickling vinegar) 1 cup chopped sweet red peppers (250 ml) 1 cup chopped, seeds removed, jalapeno peppers (250 ml) 8 cloves garlic, minced 1 can tomato paste (5 ½ oz / 156 ml)...
Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1 package (3 oz) cream cheese, softened 2 tablespoons finely chopped onion 1 teaspoon milk 5 slices bacon, crisply cooked, crumbled 1 tablespoon grated Parmesan cheese Preparation Heat oven to 375°F. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 4 rectangles....
Ingredients 1 pie crust, pre-baked and cooled. Go ahead and make one from scratch if you are a crust whiz – otherwise, this pie turns out just fine with a freshly-baked bottom crust made from storebought pre-rolled crust dough For the custard: 1 pint fresh raspberries freshly-squeezed juice from 1 lemon 3/4 cup sugar 5 tablespoons cornstarch 4 egg yolks, well-beaten 1/2 cup milk 1/2 cup water 1/2 cup red grape juice (helps add fruity sweetness and dimension)...
Ingredients 5 packages (3 ounces each) ramen noodles 3 garlic cloves, minced 2 tablespoons peanut oil 1 can (14 ounces) coconut milk, divided 2 tablespoons red curry paste 1-1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 32 frozen fully cooked homestyle meatballs (1/2 ounce each) 4 cups chicken broth 1 medium zucchini, finely chopped 1 medium carrot, halved and sliced 1/4 cup shredded cabbage 2 teaspoons fish or soy sauce...
Ingredients Rhubarb 1/2 Lemon 2 sugar tablespoon Preparation I cleaned and cut the stalks and put them in a pan with sugar and lemon. I cooked them for a while and when the jam was ready I put it in a jar. It taste perfect either alone on crispy bread or in combination with cheese.
Ingredients PIE: 4 cups rhubarb 1 cup sugar 3 Tablespoons flour 2 Tablespoons orange juice 1 egg MERINGUE: 2 egg whites 4 Tablespoons sugar Preparation Cover the rhubarb in boiling water. Let it stand for 5 minutes; drain the water. Blend the rhubarb with sugar, flour, orange juice, and a well beaten egg. Line a pie plate with the pastry. Fill with the rhubarb mixture. Bake in 450 degree oven for 30 minutes....
Ingredients 1 c flour pinch salt 2 T sugar 1/2 c butter Mix like a pie crust. Press in spring form pan. Bake at 325 for 20 minutes. Filling: 1 1/4 c sugar 2 T flour 2 1/4 finely chopped rhubarb 1/3 c half and half grated rind of orange 3 egg yolks, beaten (Reserve Whites) Mix and pour over crust. Bake at 325 for 40 minutes Preparation Meringue: Beat 3 egg whites til frothy....
Ingredients 1 tbsp Contadina® Tomato Paste 1 (14.5 oz) can Contadina® Italian-style Stewed Tomatoes 1 lb cod filet, cut in 1-inch chunks 2 1/2 cups water 2 cups reduced-sodium chicken broth 1/2 lb medium or large shrimp, shelled 1/2 lb (calamari) with tentacles, bodies cut into 1 inch pieces 5 tbsp butter 1/2 cup finely chopped shallots 3 cloves garlic, thinly sliced 1 1/2 cup Arborio rice 1/2 cup dry white wine...
Ingredients 3 medium zucchini (about 1 1/2 pounds) 2 tablespoons olive oil Coarse salt and freshly ground pepper Preparation Preheat oven to 450 degrees. Cut zucchini into 1-inch-thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until caramelized, about 15 minutes. Remove from oven; serve hot.
Ingredients 2 pounds ground beef chuck (15% fat) Sea salt and freshly-ground black pepper 4 cloves garlic, finely minced 1 wedge Roquefort cheese, room temperature 1 wedge Brie, room temperature Extra virgin olive oil 6 Kaiser or ciabatta rolls, split Garnish: Tomato, Vidalia onion and lettuce Mayonnaise Salt and pepper to taste Preparation Preheat the grill. In a bowl, mix the beef, salt, pepper and minced garlic. Form 6 (3-ounce) patties using a scoop for measure....
Ingredients 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups Arborio rice (10 ounces) 1/2 cup dry white wine 1 teaspoon saffron threads 1 cup freshly grated Parmesan cheese Preparation Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes....
Ingredients 12 large fresh Poblano peppers 2 large white onions sliced 6-8 garlic cloves chopped 1 1/2 C Crema Fresca (creme fresh), 6 T vegetable oil (canola) Salt to taste 1 Pair of latex gloves Preparation Rinse de peppers and char them either directly on the stove or, broil them in your oven broiler until they are black BUT not burn. Place them in two separte plastic bags so they can sweat and cool off, about 15 minutes....
Ingredients 2 1/2 cups white vinegar 1/2 cup packed fresh raspberries 3 tablespoons sugar 1/8 teaspoon salt 2 fresh mint sprigs Thin wooden skewers Preparation In a saucepan, bring vinegar, 1/4 cup of raspberries, sugar and salt to a boil. Boil 3 minutes. Strain mixture over a bowl, pressing on the solids to extract as much juice as possible. Set aside to cool slightly. Skewer remaining raspberries and place in a clean 2 1/2 cup capacity bottle....
