Ingredients raspberries corn starch sugar water rose hips optional Preparation put water into pan along with raspberries, cornstarch, sugar, rose hips heat to a boil on high. reduce to a simmer till mixture becomes thick and smooth. Put into a mold and refrigerate over night.
Ingredients 8 pcs chicken, legs and thigh pieces are ideal 3-4 potatoes, quartered 1 onion, blended 1 tsp pas phuron 1 tsp ginger paste 1 tsp garlic paste 1 tsp haldi 2 tsp meat masala 1/2 tsp chilli powder 1 tsp salt (level tsp) 1 tsp pepper 1 1/2 cups water approx 100gms tomato puree (half a packet) Preparation Heat cooker; add pas phuron, onion paste, ginger/garlic paste Add haldi, meat masala, chilli powder...
Ingredients 1 package (9.1 oz) refrigerated Pillsbury™ Shape™ Reindeer Sugar Cookie Dough (20 Count) Ready-to-spread frosting Preparation Bake reindeer cookies as directed on package. Using photo as a guide, attach cookie onto small mirror using small amount of frosting. Prop mirror up, and position reindeer in front, as if he’s looking at his reflection in the mirror.
Ingredients 6 slices cooked roast beef (from deli), 1/8 inch thick (about 3/4 lb) 6 tablespoons chive-and-onion cream cheese spread (from 8-oz container) 1 1/2 teaspoons prepared horseradish 12 snack-size dill pickles (about 2 1/4 inch) Preparation On each slice of roast beef, spread 1 tablespoon cream cheese spread and 1/4 teaspoon horseradish. Place 2 pickles, end to end, on one short side of each roast beef slice; roll up. Cut each roll crosswise into 4 pieces....
Ingredients 2 medium eggplants (1 1/2 pounds total), stems trimmed, cut crosswise into 1-inch rounds (about 12 slices) Kosher salt 2 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons fresh lime juice 5 tablespoons unseasoned rice vinegar 1 tablespoon plus 1 teaspoon sugar 1 clove garlic, minced 1/4 cup extra-virgin olive oil 1 carrot, peeled and julienned 2 radishes, julienned 1 mini cucumber, thinly sliced 1 loaf soft French bread...
Ingredients 1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed 2 tablespoons extra-virgin olive oil, divided Coarse salt and freshly ground pepper 1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces 2 radishes, trimmed and thinly sliced 1 avocado, sliced 1 tablespoon snipped chives 1 teaspoon red-wine vinegar 1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup) Preparation Preheat oven to 425 degrees....
Ingredients 6 large shallots, peeled and halved lengthwise 3 tablespoons extra-virgin olive oil, divided 1 1/2 lb medium Yukon Gold potatoes, peeled and quartered Preparation Preheat oven to 400°F with rack in lowest position. Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch baking pan, spreading evenly. Roast, stirring occasionally, until shallots are golden, about 30 minutes. Toss potatoes with remaining 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots....
Ingredients Extra virgin olive oil 3 1/2-inch-thick slices day-old sourdough bread 5 ancho chilies 1 cup blanched almonds, toasted 5 cloves garlic, peeled 3 cups (after juices are drained) canned plum tomatoes Juice of 1 lemon 1/2 cup red wine vinegar 2 tablespoons paprika Salt. Preparation Place a medium skillet over medium-low heat, and add 2 tablespoons olive oil. When oil is hot, add bread and fry until golden brown, 1 to 2 minutes a side....
Ingredients 1 oz. dried porcini mushrooms 2 medium cloves garlic Kosher salt 4 slices bacon, cut in half crosswise 2 medium red onions, chopped 2 small bay leaves 3/4 tsp. caraway seeds 1/2 tsp. dried thyme Freshly ground black pepper 2 quarts lower-salt chicken broth 5 medium carrots, peeled and cut into small dice 2 medium purple-top turnips, peeled and cut into small dice 2 medium Yukon Gold potatoes, peeled and cut into small dice...
Ingredients 1 1/4 oz. crumbled Roquefort cheese 1 C buttermilk 1 pt. mayonnaise (not lowfat) 1 1/2 t garlic salt 1 t salt 3-4 spurts Tabasco sauce Preparation Mix everything together. Will keep for about 1 month.
Ingredients 1 1/2 sticks (3/4 cup) salted butter, room temperature 2/3 cup sugar 3 large egg yolks 2 cups unbleached all-purpose flour, plus more for dusting Preparation Pulse butter and sugar in a food processor until well combined and smooth. Add 2 egg yolks and pulse to combine. Add flour and pulse until dough comes together. On a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate at least 2 hours or up to overnight....
Ingredients 6 cups water 1/2 tsp saffron threads, crushed between your fingertips 1/4 cup each sugar, coarse salt 2 tbl extra virgin olive oil 1 tsp fennel seeds 1 small lemon very thinly sliced 5 salmon fillets about 5 oz each 1 1/2 tsp lemon oil or extra virgin olive oil 3 tbl chopped fresh parsley and chives Preparation Heat 1 cup of water and saffron threads in a large glass bowl in the microwave on high for 1 1/2 minutes....
Ingredients 12 and 1 half oz. can of sockeye salmon (best quality) 6 oz. cream cheeze, (room temperature) 1 Tablespoon lemon juice 2 teaspoons grated onion 1 half teaspoon horseradish 1 half cup finely chopped pecans 3 Tablespoons finely chopped parsley Preparation Drain, remove bones and skin of salmon and flake with a fork. In a bowl, combine salmon, cream cheese, lemon juice, onion and horseradish. Mix well and chill for at least 3 hours in refrigerator....
Ingredients 1/2 small head napa cabbage, cored and thinly sliced 1 medium carrot, shaved with a vegetable peeler 4 skinless firm white fish fillets, such as halibut or bass (1 1/2 pounds total) 1/2 cup packed fresh cilantro leaves 4 teaspoons finely grated peeled fresh ginger Coarse salt 8 teaspoons toasted sesame oil 4 teaspoons seasoned rice vinegar Preparation Preheat oven to 400 degrees. Divide cabbage and carrot among four 16-inch-long pieces of parchment....
Ingredients 1 28oz. can tomato sauce(or crushed tomatoes in sauce) 1 Tablespoon brown sugar 2 Tablespoons olive oil 1 teaspoon dried oregano Preparation Combine ingredients in saucepan and bring to a boil. Reduce heat and simmer 5-10 minutes to blend flavors. May be used immediately but it is best to cool sauce before spreading over pizza dough so as to not make crust soggy.
Ingredients 1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked) 1 cup uncooked quinoa (makes 2.5 cups cooked) 1 cup edamame 1 cup diced carrots (about 2) 1.5 cups diced red pepper (1 large) 1.5 cups diced green pepper (1 large) 1/2 cup finely chopped fresh parsley kosher salt, to taste For the dressing (makes four 1/4 cup servings): 2/3 cup 100% pure orange juice (or use freshly squeezed)...
Ingredients 3 oz. (1 1/3 cups) uncooked bow tie pasta (farfalle) 1 teaspoon olive oil 1 small onion, sliced 2 large garlic cloves, minced 1 cup chopped eggplant 1 (14.5-oz.) can diced tomatoes, undrained 1/2 medium zucchini, cut in half lengthwise, sliced 3 tablespoons coarsely chopped fresh basil 1/8 teaspoon coarse ground black pepper Dash salt Preparation Cook pasta to desired doneness as directed on package. Drain; cover to keep warm....
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Ingredients 2 red grapefruits 8 ounces (1 cup) silver tequila 1 tablespoon superfine sugar, plus more for coating glass rims 3 ounces (1/4 cup plus 2 tablespoons) triple sec 3 cups small ice cubes Preparation Remove zest from 1 grapefruit. Place zest in a glass; add tequila. Cover, and let stand 1 hour. Strain. Rub zest over half of each glass rim; dip rims in sugar. Cut peel and pith from grapefruits; cut flesh into segments....
Ingredients 1 pound ribbon pasta (such as mafalde) 2 cups jus, heated and reduced (from Braised Pork Shoulder) 2 cups shredded pork, heated (from Braised Pork Shoulder) 2 tablespoons fresh sage, thinly sliced Pecorino Romano cheese Preparation Bring a large pot of salted water to a boil. Cook 1 pound ribbon pasta according to package instructions until al dente. Drain, reserving some cooking water. Toss pasta with reserved jus, reserved shredded pork, and sage, adding reserved cooking water as needed....
