Posts

Ingredients 1 1/2 cups distilled white vinegar or apple-cider vinegar 2 teaspoons sugar 1/2 teaspoon whole black peppercorns 1/2 teaspoon coriander seeds 3 whole allspice berries 2 dried bay leaves Coarse salt 4 cups small cauliflower florets 4 sprigs thyme 2 small fresh chiles Preparation Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cauliflower....

Ingredients 7 cups white-wine or champagne vinegar 7 bay leaves 3/4 teaspoon whole black peppercorns 3/4 teaspoon whole coriander seeds 1 whole cinnamon stick (3 inches) 3 tablespoons sugar 2 tablespoons coarse salt 11 to 12 Hungarian Wax chiles, washed and dried Preparation Place all the ingredients except the chiles in a large saucepan. Bring to a boil. Remove from heat. Divide chiles among airtight, glass containers. Pour hot mixture into containers to cover chiles....

Ingredients 2 3/4 lbs boneless skinless chicken breasts 4 cups Teriyaki sauce 3 pineapple fruit cups, or sliced pineapple 1/4 cup brown sugar Butter for preparing the chicken Preparation Preheat skillet at medium temperature and coat in butter or margerine. Chop chicken breasts into 1 inch cubes, making sure there are no large chunks. Place chicken into skillet, and add more butter if needed. Stir chicken constantly until all pieces are thoroughly cooked and are a white to light brown color....

Ingredients for the curd: 6 T lemon juice 2 T unsalted butter minced zest of 1 lemon 2/3 cup sugar 2 T cornstarch pinch of salt 1 egg 1 egg yolk 1/2 t vanilla extract for the cookies: 2 sticks (1 cup) unsalted butter, softened 1 cup sifted powdered sugar 2 t vanilla extract 2 1/4 c all purpose flour 1 T poppy seeds powdered sugar Preparation for the curd: 1....

Ingredients 1 tablespoon unsalted butter Golden Mushroom Caps, stems reserved, cleaned, and roughly chopped 1 small shallot, minced 4 ounces fresh porcini mushrooms (or 1 ounce dried porcini, rehydrated, plus 3 ounces white button mushrooms) 2 tablespoons dry white wine Coarse salt and freshly ground black pepper 3 ounces Camembert cheese Preparation Heat the butter in a medium skillet over medium heat. Add shallot and cook 1 to 2 minutes. Add porcini mushrooms and mushroom stems and cook 4 to 5 minutes....

Ingredients 2-3 Pork Tenderloins 1 c. Beer or Ginger Ale 1/2 c. Honey 1/2 c. Dijon Mustard 1 t. Salt 1/4 t. Pepper 1/4 c. Vegetable Oil 2 T Onion Powder 1 1/2 t. Rosemary 1 t. Garlic Powder Preparation Combine all ingredients into ziploc bag. Mix and marinate 2-3 hours or overnight. Grill or roast until internal temperate reaches 145-150. Bring marinade to boil and serve with meat.

Ingredients 2 1/2 pounds chicken tenderloins 16 ounces sour cream 20 ounces regular salted potato chips – crushed butter flavored cooking spray 1/2 cup butter – 1 stick 1 tablespoon garlic powder salsa – optional Preparation Preheat oven to 450 degrees. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place chicken on cookie sheet coated with cooking spray. Bake chicken 5 minutes, then reduce heat to 375 degrees and bake 10-12 minutes....

Ingredients 3/4 cup vegetable oil 2 cups sugar 2 eggs 1 tsp nutmeg 1 1/2 tsp ginger 2 tsp cinnamon 1 tsp salt 1/2 tsp cloves 3 1/2 cup flour 2 tsp soda 2 cups pumpkin puree 1 1/2 cups chocolate chips Preparation Mix everything well, makes two large loaves, or three smaller ones. Bake at 350 for 60 minutes, or until a toothpick comes out clean.

Ingredients 15 Pre-baked mini-filo dough tart shells (huge time saver! In the frozen aisle of your grocer) 1/2 c. Fox Barrel Pacific Pear Cider 1/2 Pear, ripe but firm, diced 8 Dried Mission Figs, diced 1 oz. (about) good quality Gorgonzola cheese 1 tsp. fresh chopped thyme, plus small sprigs for garnish 1 Tbs. good quality honey for drizzling Preparation Rehydrate the figs by giving them a bubbly bath in the Pear Cider along with the thyme....

Ingredients 2 Tbs. Extra Virgin Olive Oil 1 1/2 pounds Italian Sausage (sweet or hot or a combo) 1 28 oz can of plum tomatoes 2 cloves of garlic, minced 1 tsp salt 1 12 oz jar of roasted red peppers, sliced into strips. 1lb. of penne pasta, cooked and drained Freshly grated Parmesan Reggiano Preparation Slice Italian sausage into bite size pieces and set aside. Heat olive oil in a large frying pan over medium heat....

Ingredients 2 1/2 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 cup shortening 1 tablespoon pepper 1/2 teaspoon salt 1 cup buttermilk Preparation Preheat oven to 400. Combine dry ingredients. Cut shortening in (until pieces are the size of a nut). Stir in milk. Roll in well-floured hands to shape into about 16 biscuits. Cook 2nd rack from the top for 15 minutes.

Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1/2 cup semisweet chocolate chips 1 cup butter, softened (do not use margarine) 1 cup sugar 1 teaspoon peppermint extract 3 tablespoons instant espresso coffee powder or granules 4 pasteurized eggs* Sweetened whipped cream, finely chopped chocolate chips or crushed peppermint candies, if desired Preparation Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate....

Ingredients 1 (17.3-oz.) can Pillsbury® Grands!® Homestyle Refrigerated Extra Rich Biscuits 3 tablespoons basil pesto 24 small slices pepperoni (about 1 1/2 oz.) 3 tablespoons pizza sauce 1/3 cup thin bite-size green bell pepper strips 2 oz. (1/2 cup) shredded mozzarella cheese Preparation Heat oven to 375°F. Separate dough into 8 biscuits. With serrated knife, cut each biscuit into 2 layers, making 16 dough rounds. Spread about 1/2 teaspoon pesto over each dough round....

Ingredients 1 C. sifted all-purpose flour 1/4 C. sugar (or less) 4 t. baking powder 3/4 t. salt 1 C. cornmeal (yellow or white) 2 eggs 1 C. milk 1/4 c. vegetable oil Preparation Preheat oven to 425 degrees. In a medium bowl, sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and shortening. Beat with a wooden spoon until smooth. Pour into greased 9X9X2 inch pan....

Ingredients 2 cups fresh basil, washed thoroughly, stems discarded 1 cup flat leaf parsley, washed thoroughly, stems discarded ¾ cup toasted pine nuts ¾ cup extra virgin olive oil, plus 2 tablespoons for sautéing 9 large garlic cloves, peeled and smashed 2/3 cup Pecorino Romano cheese ½ teaspoon kosher salt (optional) 2 ounces water for blending Preparation Toast pine nuts until golden, shaking pan occasionally. Roughly chop basil and parsley. Sauté garlic in 2 tablespoons of olive oil on a low heat for 1 to 2 minutes....

Ingredients 16 mussels 1/2 cup basil pesto 1/2 cup dry white wine 1/2 pound fettucini 1 tablespoon butter Red pepper flakes Fresh basil, minced, for garnish Preparation Bring a large pot of salted water to boil. Cook the pasta and drain. Combine the butter and red pepper flakes and stir until the butter has melted and the pepper flakes are thoroughly mixed in. While the pasta is cooking, prepare the mussels....

Ingredients 2/3 c sugar 1/2 lb garlic 1 large red pepper chopped 2 c distilled white vinegar 1/2 tsp ground dry mustard and 1/2 tsp celery seed in a spice bag Preparation -Cut large garlic cloves in half -mix with red bell pepper -in a saucepan over medium heat place vinegar, sugar, and spice bag, boil 5 minutes -stir in garlic and pepper, boil 5 minutes remove from heat and discard spice bag -place garlic and pepper in sterile container with in 1" of top -fill with liquid to 1/4" from top seal and store in ridge for 3 weeks

Ingredients 2 1/2 cups all-purpose four 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) chilled unsalted butter, cut into small pieces 1/4 cup ice water Preparation In a food processor, pulse flour with salt and sugar. Add butter. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time....

Ingredients ½ cup yellow cornmeal 2 Tablespoons honey ½ teaspoon cinnamon 1 cup boiling water Preparation Heat a heavy frying pan on medium heat. When the pan is hot, sprinkle in the cornmeal to dry roast it. Stir until you see the cornmeal starting to turn brown (about 6 to 8 minutes). When it is brown, scrape the cornmeal into a small bowl. Add the honey and cinnamon and mix well....

Ingredients 4 cups water 3 or 4 slices lemon, cut in half 3 or 4 slices onion, cut in half 1/4 cup small sprigs parsley 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper 1 lb salmon fillet 2 tablespoons lemon juice 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon olive or vegetable oil 1/4 cup chopped fresh parsley 2 tablespoons finely chopped red onion 2 teaspoons capers 1 teaspoon grated lemon peel...