Ingredients 9 Rhodes Dinner rolls, thawed to room temperature 1 head garlic 1 cup grated Asiago cheese fresh basil Preparation Preheat oven to 400°F. Cut 1/2-inch off pointed ends of garlic, keeping cloves intact. Place garlic, cut ends up, on aluminum foil. Wrap garlic in foil and bake for 1 hour. When cool, squeeze pulp onto a small plate and mash with a fork. Set aside. Combine rolls and flatten into a 13-inch circle....
Ingredients 1/4 cup Roasted Rhubarb-and-Sour-Cherry Compote, plus 3 tablespoons syrup 2 ounces fresh lime juice, plus wheels for serving 8 ounces gin Seltzer, chilled, for serving Preparation Blend rhubarb-cherry mixture and syrup in a blender until smooth (you should have about 1/2 cup). Working in two batches, combine rhubarb purée, lime juice, and gin in a cocktail shaker then fill with ice. Shake until cold, about 10 seconds. Divide among 4 lowball or rocks glasses filled with ice; top with seltzer and lime wheels....
Ingredients Salmon, preferably fresh with highest omega oil content Sun dried tomato pesto Kalamata olives (pitted) Extra virgin olive oil Oregano (fresh if available) salt and pepper to taste sun dried tomatoes in olive oil fresh lemon to taste dill weed Preparation place fish in oven proof glass baking dish, lightly coat with olive oil, salt and pepper and herbs, coat salmom with sundried tomato pesto and sundried tomatoes, add kalamata olives, and bake covered at 325 for 25 minutes or until done....
Ingredients 1/4 cup blanched almonds 2 tablespoons sugar 1/2 cup Almond Butter Paste (recipe follows) at room temperature 5 tablespoons raspberry jam Refrigerator Dough 1 large egg 1 tablespoon heavy cream ALMOND BUTTER PASTE 1 cup blanched almonds 1/2 cup sugar 1 large egg white 2 tablespoons unsalted butter at room temperature 1 teaspoon almond extract Preparation Use the metal blade of a processor to process the almonds and sugar, turning the machine on and off or until the almonds are coarsley chopped....
Ingredients CUPCAKES 2 ½ cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 2 sticks (16 tablespoons) salted butter, softened 2 cups sugar 4 eggs 1 ¼ cups sour cream 1/4 cup milk 2 tablespoons red food coloring 1 ½ teaspoons vanilla extract 1/2 teaspoon rum extract FROSTING 1 (8-ounce) package cream cheese, softened 1/2 stick (4 tablespoons) salted butter, softened 1 teaspoon vanilla extract...
Ingredients 1 (18.25-oz.) pkg. chocolate cake mix 1 1/4 cups water 1/3 cup oil 2 eggs 24 flat-bottom ice cream cones 1/2 (16-oz.) can vanilla frosting 1/2 (16-oz.) can chocolate fudge frosting 48 miniature pretzels 48 brown candy-coated chocolate pieces 24 any color candy-coated chocolate pieces 24 red candy-coated chocolate pieces Preparation Heat oven to 350°F. Line 24 muffin cups with paper baking cups. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened....
Ingredients Cake: 2 cups flour (AP is fine) 1.5 cups sugar 2+ cups diced rhubarb (2 to 3 stalks) 0.5 cup margarine 1 large egg 1 tsp vanilla 1 cup buttermilk 1 tsp baking soda Topping: 0.5 to 1 cup of brown sugar 2 to 3 tsp. cinnamon Preparation Preheat oven to 425 F. Dissolve baking soda in the buttermilk. Dust rhubarb with some of the flour. Mix all ingredients (adding rhubarb last) well....
Ingredients Beets Skyhill Goat etc (see below) Preparation Rinse the beets well, place in a roasting pan with some butter, a little water, and salt and pepper. Cover the pan with lid or tightly with foil. Roast at high heat for about an hour until the tip of a knife easily penetrates the flesh. Cool the beets, then peel and cut into chunks. Toss the beets with your favorite mustard vinaigrette....
Ingredients 4 tablespoons olive oil, divided 1 onion, chopped 1/4 cup balsamic vinegar 1 1/2 cups uncooked Arborio rice 1/4 cup dry white wine 7 cups chicken broth 2 tablespoons butter 2 cups chopped cooked chicken breast salt and pepper to taste 2 tablespoons chopped fresh thyme Preparation Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown....
Ingredients 1 pound slim, tender eggplants (about 4 Japanese or 2 Italian) 2 medium plum tomatoes (8 ounces) 1 to 2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, finely chopped 4 1/2 teaspoons peeled and minced shallot 2 teaspoons finely chopped fresh mint 2 tablespoons chopped cilantro 2 to 3 teaspoons fresh lime juice 3 teaspoons mustard oil or fruity, good-quality extra-virgin olive oil Kosher salt and freshly ground black pepper Preparation Preheat broiler, with rack in top third of oven....
Ingredients 6 garlic cloves peeled Preparation Preheat oven to 400 degrees. Using a double sheet of aluminum foil place 6 peeled garlic cloves in center. Pour 1/2 tsp. Extra Virgin Olive Oil over cloves and fold loosely over garlic. Place on a baking sheet and roast for 30 to 40 min. until very soft and slightly browned. Allow to cool.
Ingredients 4 peaches, cut in half, unpeeled, stones removed 1/2 cup of crumbled blue cheese 1/4 cup amaretto 2 drops of vanilla extract 2 tablespoons of sugar Preparation preheat oven to 375 arrange the peaches in a shallow baing dish, cut side up, stuffed with blue cheese. Mix the amaretto witht the vanilla and 1/2-1 tablespoons of sugar, and pour over the peaches. Bake for 10-20 minutes or unil soft....
Ingredients 1 8oz bag of dried cheese tortelloni 1 12oz jar roasted red peppers, drained and chopped 2 6oz jars marinated artichoke hearts, drained 1/2 stick unsalted butter chopped basil Preparation Cook tortelloni in boiled salted water according to package instructions. Saute red peppers, artichoke hearts, and 1/4 teaspoon salt and papper in butter in heavy skillet over medium-high heat. Stir occasiionally, 4-5 min. Transfer sauce to large bowl. Reserve 1/2 cup pasta cooking water, then drain tortelloni and add to red pepper artichoke sauce along with cooking water and basil....
Ingredients 1 large head of Broccoli 1.5-2 lb Potato’s (Red, Gold, and Blue) 1 onion 2 cloves of garlic 1 large apple (optional) 1 Delicata squash 3-4 tbsp olive oil 1/2 lemon 1 tsp salt 1 tsp pepper Preparation Preheat oven to 375 Cut all vegetables (and apple) into hearty chunks and place in a bowl. Juice the lemon. Add olive oil, lemon juice, salt and pepper and toss with your hands....
Ingredients 1 bottle (750 ml) French dry rose wine, such as Tavel or Bandol 6 tablespoons creme de cassis (black-currant liqueur) 1 Chanterais melon or 1/2 large cantaloupe, cut into chunks 1 peach or nectarine, pitted and cut into 8 wedges 1/2 pint blackberries or raspberries 1 bottle (750 ml) sparkling water Preparation Stir together all the ingredients except sparkling water in a large pitcher. Refrigerate at least 1 hour or until ready to serve, up to 3 hours....
Ingredients 3/4 cup whole milk 3 to 4 saffron threads, crushed 1/4 cup espresso (double shot) Preparation In a small saucepan, heat milk and saffron over medium-low until hot and just bubbling around edges, 3 to 5 minutes. Remove from heat; whisk until thick and foamy. Pour espresso into a mug, top with saffron milk, and serve.
Ingredients 4 skin-on salmon fillets (each about 6 ounces), preferably Wild Alaskan Kosher salt and freshly ground white pepper 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 2 shallots, finely chopped (1 cup) 1 celery stalk, cut into a 1/4-inch dice (1/2 cup) 1 small fennel bulb, cored and cut into a 1/4-inch dice (1 cup), plus tender fronds for serving 6 ounces cremini mushrooms, halved or quartered if large (1 1/2 cups)...
Ingredients 4- 7oz Salmon filet 1 small onion, sliced thin 1 can Artichokes(5-7 count), quartered 4 Roma Tomatoes, sliced 2 tbls capers(with brine) 1/2 bunch parsley 4 tbls pino grigio s and p, of course Preparation place salmon(skin side down) onto parchment, put 1/4 of sliced onion under salmon, top salmon with 1 Roma tomato sliced, 1 artichoke quartered, 1/2 tble capers(w/juice, if possible), 2 sprigs of parsley, and season with sea salt( lightly, depends on the caper brine) and freshly ground pepper....
Ingredients 2 large fresh ripe tomatoes, chopped 1/2 large white onion, peeled and minced 1/4 tspn minced raw garlic 1 habanero or jalapeno pepper stemmed, seeded and minced or to taste 1/4 cup chopped cilantro leaves 1 tbspn fresh lime juice Salt and freshly ground pepper Preparation Comine all ingredients - adjust as necessary Let the flavors marry for 15 min. before serving but serve within a couple of hours.
Ingredients 3/4 lb bulk pork sausage 1/2 cup chopped onion (1 medium) 2 tablespoons all-purpose flour 1 can (14.5 oz) diced tomatoes, undrained 1 can (4 oz) mushroom pieces and stems, undrained 1 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/4 teaspoon garlic powder 1/8 teaspoon pepper 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count) 1 cup shredded mozzarella cheese (4 oz) Preparation Heat oven to 375°F....
