Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 3
2 lbs boneless skinless chicken breasts
2 tomatoes
2 onions
4 garlic cloves
1/4 cup vinegar
8 tablespoons butter or 8 tablespoons margarine
6 tablespoons vegetable oil
1 (14 ounce) can unsweetened coconut milk
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 teaspoon turmeric
Recipe
1 puree tomato, onion, and garlic with vinegar.
2 heat butter in a large deep sauce pan over medium heat until it bubbles for a few minutes and just starts to turn light brown, then add the spices and some salt to taste.
3 add the tomato/onion/garlic mixture to the pan, increase heat to high, and cook at a boil for several minutes, then reduce heat to a simmer.
4 cut the chicken meat into approximately 2-inch cubes.
5 heat the vegetable oil in a frying pan and add the chicken when the oil is quite hot. careful with spattering and cover if necessary. cook and roll the chicken pieces until they are just seared on all sides (medium brown color) but not cooked inside.
6 add the seared chicken to the tomato/onion/garlic/spice mixture, keep it at a simmer and stirring occasionally (only enough to prevent sticking and burning on the bottom) for about an hour or until the sauce begins to stick shortly after stirring. make sure the lid of the sauce pan is just ajar so the moisture can escape and the mixture will cook down.
7 add about half of the can of coconut milk, and continue to cook at a simmer, again until the sauce sticks to the bottom shortly after stirring.
8 serve over rice, with naan bread, or other indian sides.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
8 -10 chicken parts, skin on-bone in (my kids like drumsticks, dh likes thighs)
kosher salt
ground pepper
1 teaspoon paprika
1 pinch cayenne pepper
3/4 cup flour
1/4 cup butter, cut into cubes
2 cups whole milk
Recipe
1 preheat the oven to 450 degrees.
2 season your chicken parts generously with kosher salt, paprika, and the cayenne pepper.
3 season your flour with salt and pepper. dredge the chicken in the flour and place the parts in a casserole dish, careful not to overlap the chicken.
4 dot the tops of your chicken parts with the cut-up butter pieces (about 3 pats of butter per piece).
5 cook chicken in hot oven for 20 minutes. chicken should start to look golden. carefully add the milk to the casserole dish.
6 lower heat to 375 degrees and cook for another 40 minutes. milk should bubble and thicken as chicken cooks. you may spoon this milk gravy over your chicken during serving time. enjoy!
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
1 cup buttermilk (if out of buttermilk,just add a tablespoon of vinegar to cup of milk and mix,works fine)
Recipe
1 mix flour, baking powder, baking soda, and salt.
2 cut in shortening.
3 add buttermilk; mix well.
4 as told in recipe, look for a texture like "velvet". if sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface ½-inch thick and cut.
5 bake at 450°f for 15-25 minutes on a lightly sprayed pan. depending on oven, just make it golden brown. (brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).
Total Time: 8 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 8 hrs
Ingredients
1 1/2 cups butter, divided
2 cups graham cracker crumbs
2 eggs
2 cups confectioners' sugar
5 ripe bananas
1 can crushed pineapple
1 (16 ounce) container cool whip
chopped pecans (to taste)
maraschino cherry (to taste)
Recipe
1 melt 1 stick butter and mix with graham cracker crumbs.
2 spread in bottom of 13 x 9 pan.
3 mix remaining 2 sticks of butter with eggs and sugar for 15 minutes with electric mixer (do not skimp on the time--do it for the whole 15 minutes!) spread mixture over crust.
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
32 unwrapped caramel creams caramels
1/4 cup evaporated milk
1 tablespoon butter
1 cup butter
4 ounces unsweetened chocolate squares
4 eggs
2 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
Recipe
1 for the caramel sauce, melt butter with milk over low heat and add caramel creams®. stir constantly. remove from heat when the sauce is smooth.
2 preheat oven to 350° and line a 9”x13” pan with greased parchment paper. combine butter and chocolate in a saucepan and melt over very low heat. cool to room temperature. whisk eggs until frothy. add sugar, vanilla, and salt. beat on high for 5 minutes, until smooth. stir in chocolate mixture, add flour and mix until blended.
3 pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. spread the caramel sauce over the cooked brownies. cover the caramel with the remaining brownie mix. bake an additional 25-30 minutes at 350°. cool for 2+ hours, in pan, at room temperature.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
Servings: 12
1.5 (16 ounce) bags cornbread stuffing mix
1 1/2 cups pecan halves, toasted
5 tablespoons butter
2 cups onions, chopped
2 cups celery & leaves, chopped
6 ounces canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups)
2 1/2 cups chicken broth
1/2 cup water
3/4 teaspoon fresh ground pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
Recipe
1 put stuffing mix and pecans in a very large bowl or pot. melt butter in a large skillet. add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender. add remaining ingredients and bring to a boil. add to stuffing; toss to mix and moisten evenly. bag and refrigerate until ready to stuff turkey.
2 stuff neck and body cavities, and bake the remainder of the stuffing separately. makes 16 cups per 3/4 serving
3 stuffing tip
4 after stuffing the bird, you'll still have extra stuffing. spoon it into a greased baking dish, drizzle with 1/2 cup broth, cover and bake 30 minutes. uncover and bake 15 minutes longer until lightly browned.
Total Time: 2 hrs 15 mins
Preparation Time: 1 hr 30 mins
Cook Time: 45 mins
Ingredients
2 tablespoons active dry yeast
2 cups warm water (100 f)
1 teaspoon sugar (which will be consumed by the yeast)
3 1/2 cups vital wheat gluten flour
1/2 cup soy flour
1/2 cup oat flour
1/2 cup wheat germ
1/2 teaspoon salt
1 teaspoon splenda sugar substitute
Recipe
1 measure water and sugar into mixing bowl. add yeast and stir to dissolve.
2 combine gluten, soy flour, oat flour, wheat germ, splenda and salt. add dry ingredients to yeast mixture and beat until smooth.
3 turn dough onto floured board and knead thoroughly for 12-15 minutes. shape into 2 loaves.
4 place in buttered bread pans. cover with clean dish towel or parchment paper; set in warm, draft-free place, and allow dough to rise until doubled (just 1 rising — do not 'punch down'!) - about 45 minutes to an hour.
5 bake in preheated 375°f oven for 45 minutes. remove from pans and cool.
1 first melt the butter in a saucepan. add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.
2 beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go.
3 once tempered, add the egg mixture to the whiskey mixture and return to the heat.
4 when a boil is reached, cook for one minute, then remove from the heat.
Total Time: 19 mins
Preparation Time: 10 mins
Cook Time: 9 mins
Ingredients
Servings: 4
1/2 cup sugar
2 tablespoons water
1 1/3 cups warm whipping cream
2 tablespoons cognac
1 tablespoon unsalted butter
fresh strawberries, thinly sliced
apples or pear
sliced banana
fresh tangerine, segments
sliced star fruit
Recipe
1 combine sugar and 2 tablespoons water in heavy medium saucepan.
2 stir over low heat until sugar dissolves.
3 increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
4 add warm cream to caramel.
5 stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes.
6 add cognac and cook 1 minute longer.
7 remove from heat.
8 add butter and stir until melted.
9 (can be prepared 8 hours ahead. cover and chill. rewarm over medium-low heat before serving.) transfer sauce to small fondue pot or flameproof ceramic bowl.
10 set pot over candle or canned heat burner.
11 serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
3 large turnips, peeled and cut into uniform chunks
1 quart milk
3 fresh thyme sprigs
1 garlic clove, peeled and gently smashed with the side of a knife
1/2 cup unsalted butter, cut into small cubes
kosher salt
fresh ground black pepper
Recipe
1 combine the turnips, milk, thyme and garlic in a medium saucepan. set over medium heat and partially cover the pan. bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
2 drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. add more of the liquid, if necessary. serve hot.
1 blanch peas in boiling salt water for no more than 1 minute. drain and rinse under cold water.
2 melt butter in large skillet. add peas; season to taste with salt and pepper. stir over medium-high heat until hot about 1 to 2 minutes. do not over cook.
3 put in serving bowl and sprinkle with either chives or mint.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 6
1 2/3 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup 1% low-fat milk
2 large eggs
2 quarts water
2 tablespoons butter, divided
Recipe
1 lightly spoon flour into dry measuring cups; level with a knife. sift together flour, salt, and baking powder.
2 combine milk and eggs, stirring with a whisk. add milk mixture to flour mixture, stirring with a whisk until combined.
3 let stand 10 minutes.
4 bring 2 quarts water to a boil in a large saucepan. hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander.
5 press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. cook 2 minutes or until done (spaetzle will rise to surface).
6 remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). repeat procedure with remaining dough.
7 melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
8 add 2 cups cooked spaetzle; cook 2 minutes or until lightly browned, stirring frequently. repeat with remaining butter and cooked spaetzle.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
2 tablespoons olive oil
20 g butter
1 brown onion (sliced)
1 teaspoon thyme leaves
2 teaspoons brown sugar
1 tablespoon balsamic vinegar
4 (110 g) minute steaks (beef)
2 french baguettes (small halved lengthwise)
2 tablespoons horseradish cream
8 slices cheddar cheese
60 g rocket (baby leaves)
Recipe
1 heat 1 tablespoon of the oil and the butter in a non stick frying pan over low heat and add the onion and thyme and cook for 10 minutes or until onion is softened and then add the sugar and balsamic vinegar and cook for a further 8-10 minutes till caramilsed.
2 heat the remaining oil in a non stick frying pan and cook the steaks for 1-2 minutes per side or until cooked to your liking (better i think to do a little under as it will go under the grill/broiler for a minute or two).
3 spread half a tablespoon of the horseradish cream over each baguette half and top with the steak and cheese.
4 place under a preheated hot grill/broiler and cook for 2-3 minutes or until cheese is melted and golden.
5 top with caramelised onion and rocket, halve each half baquette to serve.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 6
6 sheets phyllo pastry
2 tablespoons butter
2 medium onions, chopped
2 teaspoons brown sugar
2 teaspoons balsamic vinegar
125 g camembert cheese or 125 g brie cheese, sliced thinly
3 slices lean bacon, chopped
3 eggs
1/2 cup light sour cream
1/4 cup skim milk
30 g low-fat cheese, grated
Recipe
1 set oven to 180c or 350°f.
2 spray 23cm quiche dish. fold pastry sheets in half lengthways and arrange over the base and sides of the dish. spray between each layer with cooking oil spray. trim edges. cook for 3-4 minutes.
3 fry onions in butter for 3 minutes. add sugar and vinegar. fry for 5 minutes until golden. drain on paper. spread onion on pastry, then a layer of camembert cheese, then bacon.
4 combine eggs, cream and milk. pour over tart and sprinkle with grated cheese.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 6
4 ounces bacon, finely chopped
1 1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces and kept cold
2 tablespoons vegetable shortening, cut into small pieces and kept cold
4 tablespoons water
Recipe
1 cook the bacon in a small skillet over medium heat until crisp and colored. drain on paper towels until cooled.
2 in the work bowl of a food processor, combine the flour, salt, and bacon. process to combine.
3 add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.
4 add the water in pulses, 1 tablespoon at a time.
5 turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand. flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
6 preheat the oven to 375°f.
7 roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.
8 line the shell with foil, and fill with pie weights (i just use rice). bake for 20 minutes.
9 remove the foil and bake for 10 minutes more, until light golden.
10 use in any recipe calling for a par baked crust.
Total Time: 29 mins
Preparation Time: 20 mins
Cook Time: 9 mins
Ingredients
Servings: 4
2 ounces butter, melted
8 sheets phyllo pastry
4 tablespoons icing sugar
1/2 pint double cream
4 ounces caster sugar
3 large bananas, peeled and cut into 1 inch chunks
Recipe
1 lightly brush a baking sheet with butter, place one sheet of filo pastry on a board and brush with melted butter, then another and brush with melted butter and dust with 1 tbls icing sugar. now place a third sheet of filo on top and again brush with melted butter, then a fourth with melted butter and dust with 1 tbls icing sugar. repeat this to create another pile with the rest of the filo.
2 cut out 3 x 3inch circles from each filo stack so you have 6 stacks. place onto the buttered baking sheet and bake in a pre heated oven at 350f/180c for 5-7 minutes.
3 remove from oven and cool. whip cream to soft peak and set aside.
4 heat the caster sugar in a heavy bottomed pan over high heat until dissolved then add banana chunks and cook for 1 minute.
5 to assemble place a circle of filo on each plate, top with double cream, then a spoonful of bananas then another filo, cream and bananas. top with third filo and dust with icing sugar. drizzle a little of the caramel on the plate and decorate with a few segments of orange if desired.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 8
1 tablespoon all-purpose flour
1/4 teaspoon lemon pepper seasoning
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons heavy cream
1 cup shredded swiss cheese
1 boneless lamb loin roast
6 ounces thinly sliced deli ham
1 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 small onion, chopped
1 tablespoon butter
1 tablespoon cornstarch
1 cup heavy whipping cream
1/4 cup chicken broth
1 teaspoon sour cream
salt
Recipe
1 in a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
2 cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
3 open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
4 remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
5 roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
6 combine marjoram, oregano, and basil; rub over roast.
7 place on a rack in a shallow roasting pan; roast, uncovered at 325°f for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
8 meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
9 whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
Total Time: 3 hrs 30 mins
Preparation Time: 2 hrs
Cook Time: 1 hr 30 mins
Ingredients
Servings: 6
1 (14 ounce) can sweetened condensed milk
1 1/4 cups milk
1 tablespoon unsalted butter
6 tablespoons powdered chocolate milk mix
6 large egg yolks
1 teaspoon vanilla extract
Recipe
1 butter a bundt pan and then dust it with granulated sugar.
2 pour all ingredients in the blender and beat them for 3 minutes.
3 pour the flan in the prepared pan and bake it in a medium-low oven in bain marie for 1 1/2 hours or until a tooth pick inserted near the center comes out clean.
4 let it cool completely, cover it with plastic foil and refrigerate it for 2 hours.
5 after that, carefully unmold it and serve the flan with whipped cream.
Total Time: 48 hrs 12 mins
Preparation Time: 24 hrs
Cook Time: 24 hrs 12 mins
Ingredients
Servings: 3
1 broiler-fryer chicken, cut into 8 pieces (you want the skin on, trust me, and if you buy a whole chicken and cut it up yourself you save a bun)
2 cups low-fat buttermilk
2 tablespoons kosher salt
2 tablespoons hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 cup flour, for dredging
vegetable shortening, for frying
Recipe
1 place chicken pieces into a plastic container and cover with buttermilk.
2 cover and refrigerate for 12-24 hours .
3 drain chicken in a colander.
4 combine salt, paprika, garlic powder, and cayenne pepper.
5 liberally season chicken with this mixture.
6 then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
7 melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
8 once shortening liquefies raise heat to 325 degrees f.
9 do not allow oil to go over 325 degrees f.
10 place chicken skin side down into the pan.
11 put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
12 the oil should come half way up the pan once the chicken is added.
13 cook chicken until golden brown on each side, approximately 10-12 minutes per side.
14 the internal temperature should be right around 180 degrees.
15 (be careful to monitor shortening temperature every few minutes).
16 drain chicken on a rack over a sheet pan, not on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
17 if you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?.
18 s a gas oven, which is very moist and will ruin your beautiful chicken crust!
Total Time: 2 hrs 45 mins
Preparation Time: 2 hrs
Cook Time: 45 mins
Ingredients
Servings: 8
2 lbs fresh green beans, trimmed
2 tablespoons butter
salt and pepper
sriracha sauce (optional)
2 1/2 lbs chicken breasts, cutlets
1 -2 cup buttermilk
1 cup all-purpose flour
1 teaspoon ground black pepper
1/2 teaspoon salt
oil (for frying)
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter
1 (4 ounce) can mild green chilies
2 teaspoons prepared horseradish
1/2 cup sweet pickle relish
2 cups heavy cream
salt
Recipe
1 bring a large pot of salted water to boil. add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
2 prepare the green chile-horseradish sauce and the buttermilk fried chicken. as chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. keep warm.
3 to serve, spoon 1/4 cup green chile-horseradish sauce onto each plate. top each plate with 1/8 of green beans and 1/8 of cutlets. garnish each plate with srirachi sauce.
4 for the chicken: soak the cutlets in the buttermilk for 2 hours. on a plate or in a shallow bowl, combine the flour, pepper and salt. heat oil to 350 degrees.
5 remove the chicken from the buttermilk and dredge in the flour. fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). drain on paper towels.
6 for the sauce: in a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. cook 3 minutes and add heavy cream. turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). strain the mixture and return to the saucepan over medium heat. add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). keep warm.
1 crust: in a medium bowl, combine flour, confectioners sugar, finely chopped nuts and 1/8 teaspoons salt; cut in shortening using pastry blender (or two knives) until flour is blended in to form pea-size chunks.
2 sprinkle mixture with water, 1 tablespoon at a time.
3 toss lightly with fork untl dough forms a ball. press between hands to form 5-6-inch disk. roll and press crust into 9-inch pie plate. do not flute. do not bake. heat oven to 350°f.
4 filling: in the bowl of an elecric mixer, beat eggs until frothy. add corn syurp, 2/3 cup granulated sugar, vanilla extract and 1/4 teaspoons salt. beat until blended. stir in melted butter and chopped nuts. pour into unbaked pie crust.
5 garnish: dip 6 nut halves in filling to coat. arrange in center of pie to resemble flower. press 6 scallops into crust edge using back of tablespoon.
6 place 1 nut half in each indentation. press lightly. cover edge of pie with foil to prevent overbrowning.
7 bake 45 minutes. remove foil. bake 5 minutes or untl pie is almost set in center when shaken gently. cool to room temperature before serving. refrigerate leftovers.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 6
1 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups flour
1/2 cup shortening (you can also substutite with oil and will not harm the loaf.)
2 eggs
1 1/2 cups milk
1/2 cup nuts (walnut is our favorite but use what you have or like)
1 banana (mashed)
Recipe
1 in a large bowl mix together all dry ingredients well.
2 in a seperate bowl mix eggs, shortening (or the oil) and banana until well combined.
3 add the wet mixture to the dry mixture until well combined with a hand mixer.
4 add the nuts and mix on low to medium speed for about a minute or until the nuts are evenly mixed into the batter.
5 spray or grease a 9x5x3 loaf pan and bake in a pre-heated oven at 350 for about an hour --
6 we have always set the kitchen timer to 45 minutes and have checked the loaf with a clean butter knife in the center of the loaf. if it comes out clean it's done. you do not want the loaf to burn, at this point you will check the loaf every 5 minutes after that. it should have a nice golden brown color on the top and the house should smell wonderful. when it comes out of the oven give it about 20 minutes or so to cool and very carefully slide a butter knife or spatula down all of the sides of the loaf pan, turn upside down and it should fall out smoothly. slice immediately -- we like to spread softened butter and enjoy with a cold glass of milk.
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 large red bell pepper, roasted and seeded (capsicum)
1 shallot, chopped
1 1/2 tablespoons chopped walnuts
1 1/2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper, plus
1/8 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
3/4 lb boneless skinless chicken breast
2 large portabella mushrooms, stemmed, brushed clean and halved
1 whole-grain baguette, cut crosswise into 4 sections, each about 6 inches long
4 butter lettuce leaves (boston)
1 tomato, thinly sliced
Recipe
1 chop the roasted bell pepper coarsely.
2 in a blender or food processor, combine the roasted pepper, shallot, walnuts, 1 tablespoon of the vinegar, the mustard, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
3 pulse a few times to puree and set aside.
4 in a large, nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium-high heat.
5 season the chicken breasts with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
6 add the chicken to the pan and cook, turning once, until lightly browned on both sides and no longer pink on the inside (170 f if using a food thermometer), 3 to 4 minutes on each side.
7 transfer to a cutting board and let cool.
8 thinly slice the chicken lengthwise into strips.
9 in the same frying pan, heat the remaining 1 1/2 tablespoons olive oil over medium-high heat.
10 add the mushrooms and saute, turning frequently, until well browned, 7 to 9 minutes.
11 remove from the heat and drizzle with the remaining 1 1/2 teaspoons balsamic vinegar.
12 using a serrated knife, split the baguette sections in half lengthwise.
13 spread about 1 tablespoon red pepper mixture on both halves of each baguette section.
14 to assemble a sandwich, place 1 mushroom half on the bottom half of a baguette section.
15 top with 1/4 of the chicken, a lettuce leaf, and 1 or 2 tomato slices.
16 close the sandwich with the top half of the baguette section, and slice in half.
17 repeat to make 3 more sandwiches, and then serve.
18 if making ahead, omit the red pepper mixture, wrap the sandwiches in plastic wrap and refrigerate.
19 spread the red pepper mixture on the baguettes just before serving.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 1/2 cups buttermilk
3 tablespoons curry powder
3 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper
3 whole chicken legs, cut into leg and thigh pieces
6 chicken breast halves, with skin and bones
1 1/2 cups all-purpose flour
2 teaspoons chili powder
3 cups about canola oil
Recipe
1 mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl; add chicken; turn to coat; cover; chill at least 4 hours, but overnight is recommended.
2 remove chicken from refrigerator; line 2 baking sheets with paper towels; mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
3 add enough canola oil to 12-inch skillet to reach depth of 1/2 inch; heat over medium-high heat to 375°f.
4 remove 6 chicken pieces from buttermilk mixture; dip in flour mixture and turn to coat; shake off excess.
5 add chicken, skin side down, to skillet; reduce heat to medium-low; cover, cook until brown, about 12 minutes.
6 turn chicken over; cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
6 quarts popped corn (lightly salted)
2 cups light brown sugar, firmly packed
1 cup butter, no substitutes
1/2 cup light corn syrup
1 teaspoon baking soda
Recipe
1 placed popped corn in a very large roasting pan that allows enough room for thorough stirring of corn during baking.
2 in a 3 quart saucepan (or larger), melt butter.
3 add brown sugar and corn syrup and bring to boil, stirring constantly.
4 allow to boil for 5 minutes, stirring constantly.
5 add 1 teaspoon baking soda (caution: with the addition of the baking soda, the mixture will foam up and almost double in size. make sure your saucepan is large enough to allow for the foaming hot mixture.) pour hot mixture over popped corn and mix well.
6 bake at 200 degrees for one hour, stirring thoroughly every 15 minutes during baking.
2 chocolate mousse: place chocolate and salt in a large bowl; set aside. cook egg yolks, sugar, and ½ cup cream in a medium saucepan over medium heat, whisking constantly, until thick enough to coat a spoon, about 4 minutes. pour over chocolate mixture and whisk until chocolate is melted and mixture is smooth. let cool. using a whisk, beat remaining ½ cup cream in a bowl until soft peaks form. fold into cooled chocolate mixture; cover and chill until cold, at least 2 hours.
3 popvers and assembly: preheat oven to 425°. lightly butter 10 cups of a standard 12-cup muffin tin or two 6-cup popover pans. whisk eggs in a medium bowl to blend. bring cream, milk, salt, and pepper to a simmer in a medium saucepan; whisking constantly, gradually add to eggs. whisk in flour, then cheese (no lumps should remain).
4 divide batter among prepared muffin cups, fill remaining cups halfway with water, and bake 15 minutes. reduce heat to 350° and bake until popovers are puffed, golden brown, and crusty, 20–25 minutes longer. turn out onto a wire rack and let cool.
5 just before serving, line a baking sheet with parchment paper and lightly coat with nonstick spray. fill a large bowl with ice water. bring sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. boil, brushing down sides with a damp brush and swirling pan occasionally, until mixture turns deep amber. set the bottom of saucepan in ice water to stop the cooking and firm caramel slightly (this will make it easier to work with when dipping popovers).
6 working quickly and with 1 popover at a time, dip bottoms into caramel and set, caramel side down, on prepared baking sheet; let cool. (if caramel becomes too hard while dipping, reheat over medium-low heat to a workable consistency.).
7 once caramel has set, mix mousse with a rubber spatula to loosen. transfer to a pastry bag fitted with a ¼” pastry tip. working 1 at a time, poke holes in tops of popovers with pastry tip and fill popovers with mousse.
Total Time: 50 mins
Preparation Time: 25 mins
Cook Time: 25 mins
Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups all-purpose whole wheat flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
2/3 cup safflower oil or 2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups blueberries (fresh or frozen) or 2 cups raspberries (fresh or frozen) or 2 cups blackberries (fresh or frozen) or 2 cups strawberries (fresh or frozen)
Recipe
1 preheat oven to 375°f (190°c). grease a 12 - 2 3/4 x 1 1/2 inch muffin cups.
2 in a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
3 in another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. gently fold in the berries. with a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. do not over mix the batter or tough muffins will result.
4 when filling the muffin cups, trying using two spoons to prevent the batter from dropping outside the cup. place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
5 transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
12 cups popcorn, popped, unsalted, and unbuttered
1/2 cup margarine
1 cup brown sugar, firmly packed
1/4 cup corn syrup (light or dark)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
Recipe
1 preheat oven to 250 degrees. place popcorn in a large, 4" deep, buttered baking pan. keep warm in oven.
2 butter a 15-1/2"x10-1/2"x1" shallow baking pan. in a large saucepan, melt butter over low heat. stir in brown sugar, corn syrup, and salt. bring to a boil, stirring constantly. boil without stirring for 5 minutes. remove from heat and quickly stir in baking soda and vanilla.
3 remove popcorn from the oven. slowly pour syrup mixture over popcorn, mixing well. turn mixture out onto buttered, shallow baking pan.
4 bake for 45 minutes, stirring every 15 minutes. remove from oven. cool completely. break apart if necessary. store in a tightly covered container.
1/2-2/3 cup all-purpose flour, plus more for the board
Recipe
1 drain any liquid from the ricotta container. combine the cheese in a large bowl with egg yolk, salt and grated cheese, mixing well to combine. add flour and stir just until combined; it should still be quite sticky. the more flour you add, the denser the gnocchi will be, and you are aiming for light, fluffy pillows!
2 bring a large pot of salted water to a boil.
3 meanwhile, flour the board heavily. scoop a large spoonful of dough onto the board and flour the top heavily. flour your hands and roll the dough into a log about the width of one finger. dip a sharp knife into flour, and cut into pieces the size of the last joint of your thumb (about 3/4"). transfer to a parchment-lined, flour-dusted baking sheet. repeat until all the gnocchi are formed. work quickly so they don't get soggy and stick.
4 turn the heat down under the pot until the water bubbles gently. add the gnocchi and stir once so they don't stick to the bottom. cook until the float to the surface, 2-4 minutes. remove with a skimmer or spider and serve at once with a light tomato sauce, browned butter with sage, or any kind of pesto.
