Ingredients 1 cup butter 1/2 Cup Sugar 2 1/2 Cups Flour 1/4 tsp salt 1 tsp vanilla 3/4 Cup finely chopped nuts ( add 2-3 TBSP Water) Powdered Sugar Preparation Mix all ingrediants together roll into balls put on cookie sheets Bake 350 15 minutes or try 325 for 18-20 minutes While very hot roll in powdered sugar cool and roll again Related Video
Ingredients Mix together: 1 Cup soft butter (2 sticks) ½ cup of sifted confections sugar 1 tsp vanilla 2 ½ cups of sifted flour ¼ tsp salt ¾ cups of chopped walnuts Preparation Chill dough for 1 hour roll into balls. Bake at 400 degrees for 15 minutes until set not brown. Roll into confections sugar when warm not hot. Cool and roll into sugar again.
Ingredients 8 oz strong white flour 8 oz strong wholemeal flour 1 sachet dried yeast 1 teaspoon salt Pepper 1 teaspoon dried sage 1 large leek chopped 1 oz butter 1/2 pint tepid milk 1 teaspoon sesame seeds Preparation Set oven to 400F or Mark6. Melt the butter in a saucepan and soften the chopped leek gently. Put the flours, salt, dried yeast and sage in a large bowl. Make a well and pour in the leek, butter and tepid milk....
Ingredients Tzatziki: 130 g (1/2 cup) greek style yoghurt (or strained) 1 TBS extra virgin olive oil 1 TBS white wine vinegar juice of half a lemon 1 clove of garlic, finely minced 70 g cucumber (about half a cucumber), peeled, seeded and diced 1 tsp fresh dill, chopped salt and white pepper to taste Sandwiches: 2 salmon fillets grapeseed oil, salt & pepper to cook 4 slices of bread (I like to use sourdough)...
Ingredients Red Leaf Lettuce (ENOUGH FOR 4-6 SERVINGS) Sliced Red Onions (ABOUT 1/2 NION) I Cup Sliced Fresh Strawberries 1 Cup Walnuts About 1/2 Cup of Ken’s DSteak House Raspberry Walnut Vinaigrette Lite Dressing Preparation Wash and pat dry lettuce. Tear into small pieces. Add strawberries, walnuts and onions. Just before serving, add dressing and toss well.
Ingredients 2 whole Red Snappers 1/2 tablespoons Salt 1/2 cup Vegetable Oil 3 big red Tomatoes, chopped 1 big yellow Onion, chopped 1/2 head Garlic, crushed 3 tablespoons Fish Sauce (found in Asian Food Market) 1 bunch Scallions, finely cut Dash Ground Black Pepper 1 teaspoon Boullion Seasoning, chicken flavored Preparation Sprinkle and rub salt all over the fish. Heat the oil in medium flame, in a large frying pan until hot but not smoking and fry the fish on each side for about 10 minutes until brown, crispy and cooked....
Ingredients 1/2 cup Ariston Balsamic Vinegar 2/3 cup Ariston Select Extra Virgin Olive Oil 1/2 cup dry Sherry 2 tablespoons strong brewed coffee 6 garlic cloves, roasted 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves, crumbled 1 tablespoon kosher salt 1 tablespoon cracked black pepper Preparation Combine all ingredients in a non-aluminum mixing bowl. Pour into a Zip-lock bag. Add meat and marinate for 4 to 5 hours in the refrigerator....
Ingredients 5 large red peppers, washed, cut in half and de-seeded 4 large heirloom tomatoes, washed, cored and quartered 8 large garlic cloves, still in their skins 3 large shallots, peeled and halved 2 1/2 cups low sodium chicken stock, plus more if needed 1/4 teaspoon pimenton (smoked paprika) 1 small bunch fresh cilantro, well washed and spun dry 1 splash sherry vinegar 2 small ears sweet corn, cut from the cob...
Ingredients 3 TBL Extra-Virgin Olive Oil 3 Garlic Cloves 2 1/4 Cups Ketchup 1 3/4 Cups Low-salt Chicken Broth 7 TBL Soy Sauce 6 TBL (packed) Dk Brown Sugar 4 1/2 TBL mild(light) Molasses 3 TBL Red Wine Vinegar 4 Large Racks Baby Back Pork Ribs (Each About 2 1/2 lbs.) 8 TBL Chili Powder Preparation Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan....
Ingredients Egg Pasta Dough, or 3/4 pound dry fettuccine 2 tablespoons olive oil 2 tablespoons butter 1 1/2 pounds skinless salmon fillet, cut into 2 pieces 1 1/4 teaspoons salt Fresh-ground black pepper 6 scallions including green tops, chopped 3 tablespoons lemon juice 1 teaspoon grated orange zest 3/4 pound asparagus, peeled and cut into 1-inch pieces Preparation Roll the pasta dough, if using, to less than 1/16 inch thick by hand or with a pasta machine....
Ingredients 4 x 200g skinless salmon fillets Groundnut oil Shredded lettuce, grated carrot, sliced tomatoes and cucumber, to serve Naan breads, to serve For the tandoori marinade 200ml natural yoghurt 1 tsp ground cumin 2 tsp garam masala 1-2 tsp hot chilli powder Juice of half a lemon 2 tbsp groundnut oil 1½ tsp salt ½ tsp turmeric 2 tsp tomato purée 3 small garlic cloves, peeled and crushed Large knob of fresh root ginger, peeled and finely grated...
Ingredients Unsalted butter, for pans 3/4 cup all-purpose flour, plus more for pans 3/4 cup cornstarch 6 large eggs, separated 3/4 cup plus 6 tablespoons granulated sugar 1 1/2 teaspoons pure vanilla extract 1/4 teaspoon salt Confectioners’ sugar, for dusting 1 1/2 cups heavy cream 1/3 to 1/2 cup good-quality raspberry jam, strained Preparation Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again....
Ingredients 1/2 pint (about 1 cup) fresh raspberries, plus more for garnish 1 tablespoon confectioners' sugar, plus more to sweeten 1 cup heavy cream 1/2 teaspoon pure vanilla extract Preparation Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired. Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form....
Ingredients 1 1/2 cups all-purpose flour 1/2 teaspoon coarse salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pans 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup sour cream 8 ounces rhubarb, cut into 1/4-inch dice (2 cups) 1 vanilla bean, halved lengthwise 1 cup water 1 cup granulated sugar 4 ounces rhubarb, cut into 1/4-inch dice (1 cup) Whipped cream, for serving Preparation For the cakes: Preheat oven to 350 degrees....
Ingredients 2 pounds stew lamb, cut in chunks Salt and freshly ground black pepper 2 onions 4 sprigs fresh rosemary 3 tablespoons fresh sage 8 cloves garlic 1 big carrot, peeled Olive oil 2 cups red wine 1 28-ounce can peeled whole plum tomatoes Preparation Pat the lamb chunks dry with a paper towel. Liberally coat the lamb chunks with salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic....
Ingredients 1 medium eggplant, peeled and cut into 3/4 inch pieces (about 8 oz. ) 2 tablespoons vegetable oil, divided 1 medium onion, chopped 1 medium zucchini, quartered lengthwise and cut into 1/2- inch pieces (about 8 oz. ) 1 clove of garlic, minced 1 can (28 oz.) crushed tomatoes 1 lb ground turkey 16 oz dried rigatoni pasta shaved Parmesean cheese Preparation In a dutch oven cook and stir eggplant in 1 tablespoon oil over medium heat, about 5 minutes or until lightly browned....
Ingredients Ingredients 12 ripe figs 1 1/2 tablespoons extra-virgin olive oil 1/2 cup Gorgonzola 1/3 cup good-quality honey 4 pinches finely chopped fresh rosemary leaves Preparation Directions Preheat the oven to 400 degrees F. Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig....
Ingredients 1/4 cup rice-wine vinegar 4 teaspoons honey 2 teaspoons Dijon mustard 2 teaspoons freshly squeezed lime juice 1/4 cup vegetable oil Coarse salt and freshly ground pepper Preparation In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow, steady stream until combined. Season with salt and pepper. Vinaigrette may be stored in refrigerator for up to 1 week. Related Video
