Chicken Cobbler By Lu

Ingredients

• Servings: 4
• 7 cups chicken broth, plus more as need for gravy
• 3 1/2 lbs chicken breast halves, with skin and bones
• 1/8 teaspoon saffron thread, crushed
• 2/3 cup diced carrot
• 2/3 cup diced celery
• 1 cup chopped green onion
• 1 cup frozen tiny peas, thawed
• 1/4 lb smoked ham, chopped
• 2/3 cup chopped onion
• 3 tablespoons chopped parsley
• 1/2 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 1/4 cups milk
• 1 egg
• 2 tablespoons melted butter
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup sharp cheddar cheese, grated
• 2 tablespoons chopped parsley
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Recipe

• 1 combine broth, chicken and saffron in a large pot.
• 2 bring to boil.
• 3 reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
• 4 transfer chicken to large bowl and cool briefly; reserve broth.
• 5 remove skin and bones from chicken.
• 6 cut chicken into 3/4-inch cubes; place in 15 x 10 x 2-inch (4 quart) glass baking dish.
• 7 bring broth to boil.
• 8 add carrots and celery; cook 5 minutes.
• 9 using slotted spoon, transfer to dish with chicken.
• 10 add green onions, peas, ham, onion and parsley to chicken.
• 11 de-fat broth and add enough additional broth to equal 6 1/2 cups; set aside.
• 12 in a large saucepan melt butter over medium heat.
• 13 add flour; whisk to combine and let cook for 2-3 minutes.
• 14 gradually whisk in broth.
• 15 boil until thick and smooth, whisking constantly, about 8 minutes.
• 16 season with salt and pepper.
• 17 add to chicken.
• 18 (can be made 1 day ahead. cover; chill. bring to room temperature before continuing.) for topping: position rack in center of oven and preheat to 400 degs.
• 19 whisk milk, egg and butter to blend in large bowl.
• 20 add remaining ingredients.
• 21 drop batter by tablespoonfuls over filling.
• 22 bake cobbler until topping is firm and golden brown, about 35 minutes.

Baked Blackberry, Blueberry And Fudge Oatmeal With Pecan Crumble

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs mixed blackberries or 2 lbs blueberries
• 2 tablespoons cold water
• 3 ounces sugar
• 6 ounces butter
• 8 ounces pinhead oats or 8 ounces rolled porridge oats
• 6 ounces pecans or 6 ounces walnuts, chopped
• 6 ounces demerara sugar
• 1 teaspoon vanilla essence

Recipe

• 1 stew fruit with water and sugar over low heat until the juices run.
• 2 pour into 4-5 pint ovenproof dish.
• 3 preheat oven to 350°f.
• 4 melt butter in large saucepan and fry the oatmeal and nuts until looks slightly toasted.
• 5 stir in sugar and vanilla and cook for few more minutes stirring all the time.
• 6 spoon evenly over the cooked brambles.
• 7 bake for 25-35 mins or until top is gently sizzling and surface is dark golden brown.
• 8 serve warm or cold with whipped cream or good vanilla ice cream.

Chicken Cobbler

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 leek, washed well and chopped
• salt
• ground black pepper
• 1 garlic clove, minced
• 2 cups button mushrooms, quartered
• 1 1/2 cups chicken stock
• 1 sprig fresh rosemary
• 1 bay leaf
• 2 medium carrots, peeled and cut into 1/4-inch thick coins
• 2 boneless skinless chicken thighs, diced
• 1 cup frozen peas or 1 cup fresh peas
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons butter (optional)
• 2 tablespoons flour (optional)
• 1 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 -3 tablespoons butter
• 1 egg
• 1/2 cup buttermilk (1/2 c warm milk combined with 2 tsp vinegar then let stand 5 minutes) or 1/2 cup soured milk (1/2 c warm milk combined with 2 tsp vinegar then let stand 5 minutes)

Recipe

• 1 heat oil in a large saucepan or small dutch oven until shimmering. add leek, season with salt and pepper, and saute until limp, 4-5 minutes. add garlic and saute until fragrant, 30 seconds. add mushrooms and cook until soft and most of their water has been expelled and evaporated, 8-10 minutes.
• 2 add stock, rosemary and bay leaf; bring to a boil. add carrots and chicken, then lower heat to a simmer. cook until chicken is cooked through and carrots are nearly tender, 8-10 minutes. add peas and cook 1-2 minutes. remove and discard rosemary and bay leaf.
• 3 stir cornstarch into cold water until smooth, then drizzle into stew and stir until thickened. (if, as i do, you prefer the more traditional taste and thickness of a veloute, leave out the cornstarch and water. instead, melt the optional butter in a small saucepan, add the flour and stir until the pasty flavor cooks out, 2-3 minutes. ladle most of the stock into the roux, whisking constantly, until roux is dissolved and sauce is thick; scrape the sauce back into the stew and stir well.) transfer the stew to an oven-safe baking dish.
• 4 in a food processor, combine flour, salt, baking soda, and baking powder. pulse to combine. add butter and pulse until it resembles small peas. add egg and buttermilk and pulse until just combined; it will be sticky, so do not overprocess. spread the dough over the top of the stew as evenly as possible; do not spread all the way to the edge of the dish (leave a gap for steam to escape). bake in a preheated 400°f oven for 35-45 minutes until biscuit is golden brown.

Chicken Dish

Ingredients

• Servings: 16
• 2 whole chicken, freshly roasted
• 1 1/2 pints cream, stiffly beaten
• 6 tablespoons worcestershire sauce
• 3 teaspoons dry mustard
• salt & pepper
• parsley
• banana

Recipe

• 1 divide the chicken into serving pieces and on the base of a shallow greased oven dish.
• 2 blend all the other together except the parsley and pour over the chicken.
• 3 place in a moderate oven until the sauce is lightly browned about 20 minutes.
• 4 served garnished with parsley and bananas cooked in butter.

Bourbon Old-fashioned Glazed Pecans

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1/4 cup bourbon
• 1/4 cup dried cherries
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8-1/4 teaspoon cayenne
• 2 cups raw pecan halves
• 2 tablespoons unsalted butter
• 1 tablespoon orange zest (from 1 small orange)

Recipe

• 1 combine bourbon and dried cherries. set aside to soak at room temperature for 30 minutes.
• 2 combine brown sugar, salt, pepper, and cayenne. stir until well-combined.
• 3 toast pecans in large non-stick skillet over medium heat until browned and just beginning to smell toasted, 3-4 minutes. stir and shake frequently to prevent burning. add butter to pan. stir and toss until completely melted and pecans are thoroughly coated.
• 4 add sugar and spice mixture; stir and toss until pecans are evenly coated. turn off heat and add cherry/bourbon mixture. stir, off-heat, 1-2 minutes, until everything is well combined.
• 5 return pan to medium heat; stir constantly until liquid thickens and pecans are thoroughly glazed and shiny, 1-2 minutes. spread mixture in one layer onto parchment-lined rimmed baking sheet, separating nuts so they don't stick together. allow to cool completely. sprinkle nuts with orange zest. transfer to a bowl and serve.

Bear Claws

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 8 rhodes frozen texas rolls or 16 rhodes frozen dinner rolls, thawed but still cold
• 3 tablespoons butter, softened
• 1/2 cup brown sugar
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup shredded coconut
• 1 egg, beaten
• 1/4 cup chopped pecans

Recipe

• 1 spray counter lightly with non-stick cooking spray. press each texas roll or 2 dinner rolls combined into a 5-inch circle. in a small bowl, combine butter, brown sugar, chocolate chips, and coconut. place 2-3 tablespoons mixture in the middle of each roll. moisten edges with water. fold in half and press edges to seal. place on sprayed baking sheet. using scissors, cut sealed edge 4-5 times to make claws. brush with egg and sprinkle with pecans. cover with sprayed plastic wrap.
• 2 let rise 30 minutes. remove wrap and bake at 350°f 20 minutes or until golden brown.

Bird Nests

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups crunchy chow mein noodles
• 1/4 cup butter
• 2 cups mini marshmallows
• 1 (8 ounce) package candy coated chocolate eggs
• 6 marshmallow peeps
• cooking spray

Recipe

• 1 use a 6 or 12 cup muffin tin depending on desired size of nests. we made only 6 nest with this recipe so we could overlap the top and give an "edge" for our bird to sit on.
• 2 heat butter and marshmallows over medium heat.
• 3 stir till melted.
• 4 add noodles and stir till completely coated.
• 5 spray muffin tin then hands with cooking spray.
• 6 place mixture into muffin cups and shape with hands to form "nests".
• 7 refrigerate.
• 8 approximately 30 minutes later, gently remove nests from muffin tin and perch a peep on the side. (it helps if the nest is still a bit sticky, this will "glue" the peep on.).
• 9 place nests on a tray and put back in the fridge till completely set.
• 10 fill with candy eggs.

Baked Cranberries

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 2 1/2 cups cranberries
• 1/2 cup splenda brown sugar blend
• 2 tablespoons butter

Recipe

• 1 pre-heat oven to 350 degrees.
• 2 spread cranberries in a 9 inch square baking dish, sprinkle with sugar and dot with butter that has been sliced and i call it chipped.
• 3 cover and bake, stirring occasionally, for about 30 minutes or until tender.

Bourbon Pecan Pralines

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 ounces butter
• 1 cup sugar
• 1 cup light brown sugar, packed
• salt
• 1/2 cup heavy cream
• 2 cups pecan halves, lightly toasted
• 2 teaspoons vanilla extract
• 1 -2 tablespoon bourbon
• butter

Recipe

• 1 melt butter over low heat in a heavy-bottomed saucepan.
• 2 stir in the sugars, pinch of salt, and cream.
• 3 cover and bring to a boil over medium heat.
• 4 remove the lid and boil rapidly until temperature reaches 242 degrees on thermometer.
• 5 (this is the upper limit of the soft ball stage in cooking sugar; a drop of syrup in chilled water will hold its shape well.) at this point, add the toasted pecans and stir well.
• 6 remove from heat and beat in flavorings.
• 7 continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken.
• 8 quickly drop the mixture by tablespoons onto wax paper.

***** Chewy English Flapjack *****

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 8 ounces plain porridge oats
• 4 ounces butter
• 4 ounces golden syrup
• 4 ounces sugar (either brown or , whichever is your favourite)
• 2 ounces chocolate chips ( or milk or dark)
• 2 ounces raisins or 2 ounces other dried fruit
• 2 ounces nuts or 2 ounces seeds

Recipe

• 1 put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted.
• 2 put the melted mixture into a mixing bowl, and add the porridge oats and any optional ingredients you want to add.
• 3 put the mixture in a papered tin, flattening the mixture with the back of a spoon.
• 4 bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned.
• 5 note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat.
• 6 once you take the flapjack out, you should cut it before it cools completely because it will harden.
• 7 if youre impatient, eat some warm (if you havent already!) but flapjack is just as delicious chilled.
• 8 ***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****.

Caribbean Shrimp Curry With Coco Lopez

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 lbs medium shrimp (peeled and deveined)
• 1 cup onion, finely chopped
• 1/4 cup butter
• 1/4 cup flour
• 3/4 cup cream of coconut (coco lopez)
• 2 1/2 cups half-and-half
• 1 tablespoon curry powder (or more to suit your taste)
• 1 teaspoon salt
• 1/2 teaspoon fresh ginger, finely grated
• 1/4 cup fresh lemon juice
• cilantro (to garnish) (optional)
• chopped macadamia nuts (to garnish) (optional)
• hot cooked rice

Recipe

• 1 in a large skillet, add butter, onions and ginger -- cook until tender. stir in flour; gradually adding half and half - whisk until smooth. add cream of coconut, curry, salt and pepper. cook over medium heat until thickened. add lemon juice, reduce heat and simmer uncovered 20 minutes. add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). serve over rice and garnish with cilantro. you could add some chopped macadamia nuts on top as well.

Bird Of Paradise

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 3 chicken breasts, boneless and skinless
• 1 egg, beaten
• 1/4 cup milk
• 1/3 cup grated parmesan cheese
• 1 cup sherry wine
• 1/2 cup butter

Recipe

• 1 whisk the egg and milk together, place cheese in a shallow bowl.
• 2 dip chicken into egg"wash" then into cheese.
• 3 in a skillet melt the butter.
• 4 add the coated chicken and brown for 5-6 minutes on each side.
• 5 add sherry.
• 6 cover and cook on med-low heat for 35 minutes or until cooked through.

Bearnaise Spread

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1/2 cup butter
• 2 tablespoons tarragon, dried
• 1/4 cup finely chopped onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons tarragon vinegar
• 1/4 cup dry wine
• 3 egg yolks
• 3 tablespoons lemon juice
• 1 pinch cayenne pepper

Recipe

• 1 in a small sauce pan combine tarragon, onion, pepper, salt, vinegar and wine.
• 2 cook over medium heat until all of the liquid has evaporated (the more liquid that evaporates, the thicker your sauce will be).
• 3 while the sauce is cooking, put the egg yolks, lemon juice and cayenne pepper in the jar of a blender; blend for thirty seconds.
• 4 when the liquid has evaporated add the butter.
• 5 once the butter has completely melted and come to a boil, remove from the heat.
• 6 turn the blender on low and very slowly add the butter mixture to the egg mixture.
• 7 if the butter seems to be separating or coming to the top of the blender mix; stop the blender and stir with a spoon.
• 8 once all of the butter mix has been added to the blender and the mixture is well blended, pour the sauce into a small container and refrigerate.
• 9 when it is cold you can spread it on anything you want.

Asparagus And Tomato Strata

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 6 eggs
• 2 1/2 cups whole milk
• 1/2 cup whipping cream
• 2 cups green onions, sliced
• 1/2 cup romano cheese, finely grated
• 2 tablespoons fresh oregano, finely chopped
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 lb fresh asparagus, trimmed
• 4 -5 roma tomatoes, sliced
• 1 lb loaf french bread, rustic style, cut into 1/2 inch slices
• 2 cups fontina cheese, coarsely grated and loosely packed

Recipe

• 1 heat oven to 350°f butter a 13x9 baking dish.
• 2 cook asparagus in salted, boiling water just until crisp-tender. drain.
• 3 whisk together first 7 ingredients, then sprinkle generously with pepper.
• 4 butter both sides of each slice of bread. arrange half of the slices in the bottom of the prepared baking dish. pour half of the egg mixture over slices.
• 5 top with half the fontina cheese, half the asparagus and sliced tomatoes.
• 6 repeat layering. sprinkle tomatoes on top with a bit more oregano and pepper. let sstand at least 20 minutes before baking, occasionally pressing bread down to submerge. * can sit overnight in fridge, covered.
• 7 bake until peffed and brown, about one hour. cool slightly before cutting.

A.1. Savory Cherry Tomato Pie #a1

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 lb ground turkey breast
• 1/2 cup a.1. original sauce
• 1 cup corn
• 1 1/2 cups crushed butter flavored crackers, divided
• 4 tablespoons melted butter
• 4 cups cherry tomatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup finely shredded parmesan cheese
• 1 egg yolk, lightly beaten

Recipe

• 1 preheat oven to 400 degrees f.
• 2 2. in large skillet, cook ground turkey until brown, about 15 minutes.
• 3 3. add a.1. steak sauce and corn. stir and combined. remove from heat.
• 4 4. in a large bowl combine 1 cup of the crushed crackers with melted butter. press into a greased 8x8 casserole dish.
• 5 5. halve or quarter the larger cherry tomatoes and leave smaller ones whole. place tomatoes in a large bowl and add olive oil, salt and pepper.
• 6 6. stir to coat tomatoes.
• 7 7. in another bowl, combine cream cheese, mayonnaise, parmesan cheese, egg yolk, salt and pepper.
• 8 8. spoon cream cheese mixture into pie crust. top with a.1 ground turkey mixture. then top with tomatoes.
• 9 9. sprinkle casserole with remaining ½ cup of crushed butter crackers.
• 10 10. bake casserole until crumble topping is brown, about 30 minutes.

Cheesy Penny Wafers

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

• 1 cup reduced-fat cheddar cheese, shredded (4-oz)
• 3 tablespoons unsalted butter, softened
• 3 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground red pepper (cayenne)
• paprika (for dusting)

Recipe

• 1 in the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined.
• 2 with the machine running, slowly pour the oil through the food chute. then add the flour, mustard, and red pepper, and process another 30 seconds or just until the mixture resembles coarse crumbs. (to keep the wafers flaky and tender, avoid overprocessing.).
• 3 remove the dough, press into a ball, and roll in plastic wrap. place on flat plate and let chill in refrigerator for 30 minutes.
• 4 preheat oven to 350°f, and set out two ungreased baking sheets.
• 5 shape the dough into 40 balls, about 1/2-inch in diameter, and place them 2 inches apart on the baking sheets. using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
• 6 bake (at 350°f) for 15 minutes or just until crisp but not browned. transfer to wire rack, dust the tops lightly with paprika, and let cool.
• 7 store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months.

Chicken Dinner In A Muffin

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 lb chicken, skinless diced (i like dark or a mix dark and )
• 1 tablespoon canola oil
• 1/2 cup onion, chopped
• 1/2 cup chicken broth
• 1 cup frozen peas and carrot
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon pepper
• 1/2 teaspoon thyme
• 4 ounces shredded cheddar cheese (or use what you have)
• 1/2 cup milk
• 2 eggs
• 1 cup flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, cold and cut into small pieces

Recipe

• 1 preheat oven to 350f.
• 2 in a skillet, cook chicken in oil til no longer pink. add onions and broth. simmer.
• 3 add seasoning with peas and carrots. simmer until all liquid is absorbed.
• 4 take off the heat and cool for a few minutes.
• 5 stir in the cheese.
• 6 in a bowl, mix flour baking powder and salt. cut butter in well or pulse in a food processor.
• 7 add milk and eggs.
• 8 in the bottom of a silpat muffin thing (or lined tin or greased tin) place about 1 tablespoon of the biscuit mix. top with a quarter cup of the filling.
• 9 sprinkle 1 tablespoon of the biscuit mix on top.
• 10 bake 30 minutes or until a toothpick comes out clean.
• 11 loosen the sides of each with a butter knife (unless in paper).
• 12 cool a few minutes before serving so people don't burn their mouths.

Cheesy Over Easy

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 teaspoon butter
• 1 egg
• 1 slice bread, toasted
• grated cheese, to taste
• mayonnaise or butter, to taste
• sliced vine-ripened cherry tomatoes (optional)

Recipe

• 1 melt butter in pan over medium heat.
• 2 crack egg into butter and pierce yolk.
• 3 cover and cook until egg is firm enough to flip and cook on other side.
• 4 after flipping, top egg with cheese, and cover pan.
• 5 turn off heat.
• 6 spread toast with butter or mayo, if desired.
• 7 slice cherry tomatoes and cover toast, if desired.
• 8 when cheese is melted nicely, lift egg onto toast slice.
• 9 enjoy!

Banana Bread Brownies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• 2 eggs
• 3 -4 bananas, mashed
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup walnuts, chopped (optional)
• 1/2 cup butter
• 4 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons milk

Recipe

• 1 heat oven to 375°f grease and flour 15x10-inch jelly roll pan. for the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. blend in bananas and vanilla extract. add flour, baking soda, salt, and blend for 1 minute. stir in walnuts.
• 2 spread batter evenly into pan. bake 20 to 25 minutes or until golden brown.
• 3 meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. let the butter turn a delicate brown and remove from heat immediately.
• 4 add powdered sugar, vanilla extract and milk. whisk together until smooth (it should be thicker than a glaze but thinner than frosting). using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Chicken Colombo

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 2 tablespoons rice
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 1/2 teaspoons mustard seeds, pref. black
• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons fenugreek seeds
• 1/2 teaspoon whole cloves
• 2 tablespoons turmeric
• 2 tablespoons oil
• 1 tablespoon butter
• 2 lbs chicken
• 2 cups chicken broth
• 2 cups onions, chopped
• 14 ounces coconut milk
• 1 teaspoon garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons thyme, fresh
• 2 tablespoons chives, chopped
• 3 tablespoons parsley, chopped
• 1 teaspoon scotch bonnet pepper, chopped
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 cup banana, chopped
• 1/2 cup pistachios, shelled (optional)

Recipe

• 1 colombo powder:.
• 2 roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. transfer to a plate to cool. add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. transfer the spices to the plate. grind the rice and roasted spices in a spice mill or blender into a fine powder. work in turmeric. store the powder in an airtight container away from heat and light. it will keep for several months.
• 3 chicken:.
• 4 heat oil and butter in a large saucepan. stir in the chicken and colombo powder (4 tbs per 2 lbs chicken). cook over medium heat for 15 minutes, until brown.
• 5 add broth, onions 1/2 of the milk, garlic, lime juice, thyme, chives, parsley, pepper, salt and pepper. simmer over medium heat for 45 minutes.
• 6 turn off heat and stir in remaining coconut milk, bananas and pistachios.

Asparagus In Wine

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 2 lbs asparagus
• boiling water
• 1/4 cup butter
• 1/4 cup wine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 wash asparagus and snap off ends.
• 2 lay spears in shallow pan and cover with salted boiling water to cover.
• 3 bring to a boil and simmer for 8 minutes.
• 4 drain and turn into 4 buttered ramekins.
• 5 melt butter and stir in wine.
• 6 pour over asparagus.
• 7 sprinkle with salt and pepper and cheese.
• 8 bake at 425 degrees for 15 minutes.

Chicken Dijonnaise

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 2 tablespoons flour
• 4 boneless skinless chicken breasts
• 1 yellow onion, thinly sliced
• 1 cup mushroom, sliced
• 4 garlic cloves, minced
• 8 ounces canned artichoke hearts
• 1 cup wine
• 1 tablespoon dijon mustard
• 1/2 cup heavy cream

Recipe

• 1 1. dredge chicken breasts in flour and then lightly brown in butter.
• 2 2. remove chicken, then slowly cook the onions and garlic until they are soft and sweet.
• 3 3. return chicken to pan, add mushrooms, and cook until mushrooms are soft. (sometimes you need to add a little more butter).
• 4 4. combine wine and mustard and add to skillet along with the artichokes. raise heat and boil to reduce by half.
• 5 5.; add cream, and cook and stir until it becomes a thick, caramel-colored sauce.

Asparagus In Lemon Butter Sauce

Carrot And Cheese Crustless Quiche

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 small onion, finely chopped
• 1 cup grated carrot
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder (optional)
• 4 eggs
• 2/3 cup milk
• 1 cup shredded mozzarella cheese
• paprika (optional)

Recipe

• 1 in a skillet, heat butter over medium heat. add onion and saute for 5 minute
• 2 add carrots, salt and curry powder. cook for 5 minutes or until golden brown.
• 3 remove from heat and cool.
• 4 in a medium bowl, whisk together eggs and milk. stir into veggie mixture.
• 5 pour into greased 8x8 pan. bake at 300 for 20 minutes.
• 6 top with cheese and paprika. return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
• 7 cut into square and serve.

Cheesy Oven Sandwiches

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 slices bread, crusts removed, and buttered on both sides
• 1/2 lb shredded sharp cheddar cheese
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup butter, melted

Recipe

• 1 lay a sheet of greaseproof paper in the bottom of a 13 x 9 baking pan.
• 2 mix together the eggs, melted butter, cheese, and onion and garlic powder.
• 3 lay 6 pieces of bread on top of the paper with their sides touching.
• 4 spread half of the cheese mixture on top of the bread.
• 5 cover with the other 6 slices of bread and spread the remaining mixture on top.
• 6 can be kept in the refrigerator ( or even freeze )until ready to bake.
• 7 bake in a 350* oven for 30 mins or until golden and melty.
• 8 cut into serving squares.

(copycat) Chi Chi's Cornbread

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (8 1/2 ounce) box jiffy corn muffin mix
• 1 egg
• 1 (14 3/4 ounce) can creamed corn
• 3 tablespoons butter, melted
• 1/2 cup sugar

Recipe

• 1 preheat oven to 350 degrees. mix all ingredients together. bake in a greased 9x13 pan for 20-25 minute.

A-c School Butter Cream Frosting

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 lbs powdered sugar or 7 cups powdered sugar
• 1 1/3 cups crisco
• 1/2 cup hot water
• 1 teaspoon almond flavoring
• 1/2 teaspoon clear vanilla

Recipe

• 1 beat together 7 - 10 minutes.
• 2 may add 1 tablespoon meringue powder per pound of powder sugar; this helps stablize the icing.

Bourbon Pecan Pie (by Alton Brown)

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• 4 tablespoons unsalted butter, cubed
• 3 1/2 ounces pecan halves or 3 1/2 ounces pecan pieces
• 6 ounces all-purpose flour, plus extra for rolling
• 1/2 teaspoon kosher salt
• 2 tablespoons ice water
• 2 tablespoons bourbon, chilled
• 3 large eggs
• 3 1/2 ounces sugar
• 6 ounces golden syrup
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 8 ounces pecans, coarsely chop 6 ounces and leave the remaining 2 ounces whole (option -- use spiced pecans)

Recipe

• 1 to make the crust: chill the butter in the freezer for 15 minutes.
• 2 pulse the pecans 6 to 7 times in a food processor or until finely ground. add the flour and salt, and pulse an additional 4 to 5 times. add the butter and pulse 6 to 7 times, until the texture looks mealy. remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
• 3 to assemble and bake the pie: heat the oven to 350 degrees f.
• 4 whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. set aside.
• 5 remove the dough from the refrigerator. cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. cover with the bag and roll out with a rolling pin to an 11-inch circle. open the bag again, and sprinkle the top of the dough with flour. place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
• 6 evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. bake for 20 minutes. place the remaining 2 ounces of whole pecans in a border on the edge of the filling. bake 10 minutes, until the center of the pie should reach 200 degrees f, and a skewer inserted in the center comes out clean. cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.

Banana Bread - Vegan

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 cup sugar
• 1 cup banana, mashed (2-3 very ripe ones!)
• 1/2 cup butter (i use earth balance buttery sticks) or 1/2 cup margarine, softened (i use earth balance buttery sticks)
• 1/4 cup milk (i use silk soy)
• 1 teaspoon vanilla extract (i use almond)
• 2 egg substitute (2 tbsp flax seed meal and 6 tbsp warm water ( do this first while you gather other ingredients, whis)
• 2 cups flour
• 1/2 cup nuts, chopped (optional, just the fsm egg replacer is good for nutty taste) (optional)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350f/180°c.
• 2 spray bread pan with cooking spray. i use a mini-loaf pan and put 1-2 drops of canola oil in each loaf and spread with my fingers.
• 3 mix first 6 ingredients together. i use my food processor - cuts down on time.
• 4 beat 1 minute on medium speed (i pulse my fp) until all are well blended.
• 5 stir in remaining ingredients on high speed until moist and completely mixed.
• 6 bake for 50 - 60 minutes -- depending on oven. mini-loaves are done in 35-40 minutes.
• 7 when toothpick comes out clean, it is ready!
• 8 enjoy warm or not. butter/margarine slathered on is yummy!

A Little Different Broccoli Cornbread

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 cup butter (most recipes only call for 1/2 cup, so i'm sure you could cut it down if that much fat makes you que) or 1 cup margarine (most recipes only call for 1, so i'm sure you could cut it down if that much fat makes you queasy)
• 2 (8 1/2 ounce) packages jiffy corn muffin mix
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 small onion, chopped
• 10 ounces ricotta cheese
• 4 eggs
• cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
• 3 remove dish from oven and carefully tilt so that sides are coated. (wear protective gloves and be careful!).
• 4 in a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
• 5 add approximately 1/2 cup grated cheese, stirring well again.
• 6 pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
• 7 remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
• 8 cut into squares and serve immediately.

Bountiful Barley

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 large yellow onions
• 3 tablespoons butter
• 1 1/2 cups medium pearl barley
• 2 cans chicken broth
• 1 (11 1/2 ounce) can tomato juice
• cooking spray

Recipe

• 1 preheat oven to 375 degrees.
• 2 cut the onion into a medium dice.
• 3 saute in a non-stick skillet with the butter until you start getting those browned edges.
• 4 pour the barley into the skillet and coat with the onion and butter mixture.
• 5 spray a medium size casserole with cooking spray.
• 6 transfer the barley to the casserole.
• 7 pour the chicken broth and tomato juice into the casserole.
• 8 do not place a lid on the casserole.
• 9 bake for 60 to 75 minutes until the liquid is absorbed.
• 10 fluff before serving.

Any Berry Crisp

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 (16 ounce) bag frozen strawberries (may substitute 4 cups of fresh berries of choice for frozen) or 1 (16 ounce) bag frozen mixed berries (may substitute 4 cups of fresh berries of choice for frozen) or 1 (16 ounce) bag frozen blueberries (may substitute 4 cups of fresh berries of choice for frozen) or 1 (16 ounce) bag frozen fruit, of your choice (may substitute 4 cups of fresh berries of choice for frozen)
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 cup flour
• 1 cup rolled oats
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 cup chopped walnuts (optional) or 1/2 cup almonds (optional)

Recipe

• 1 in glass baking dish or deep pie dish add fruit, sprinkle with salt, pepper, and balsamic vinegar.
• 2 this is the secret ingredient!
• 3 it will really make the flavor of your fruit pop.
• 4 in separate bowl combine flour, rolled oats, brown sugar, salt, and butter, with fork until it forms a crumble consistency.
• 5 add nuts if desired.
• 6 sprinkle over top of fruit.
• 7 dot with additional butter if desired.
• 8 bake in a 375 degree oven for 20-25 minutes, until crumble on top starts to lightly brown and crisp.
• 9 serve warm or cold.
• 10 serve alone or with whipped cream or ice cream.
• 11 yum!

Baked Cornish Game Hens

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 cornish hens
• 1/4 cup butter
• 3 teaspoons lemon juice
• 1/2 teaspoon rosemary
• 1 garlic clove, pressed

Recipe

• 1 rub hens with butter.
• 2 combine other ingredients and use to baste hens.
• 3 bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes.

Baked Cornish Game Hens

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 cornish hens
• 1/2 cup butter, melted
• 1/2 onion, chopped
• 1/2 stalk celery, chopped
• 1 carrot, chopped
• 1/4 green bell pepper, chopped
• 1 (4 1/2 ounce) can mixed mushrooms, drained and chopped
• 2 garlic cloves, minced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 1/4 cup butter, melted

Recipe

• 1 preheat oven to 325 degrees f (165 degrees c).
• 2 in a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
• 3 season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
• 4 place stuffed birds in a 9x13 inch baking dish, breast side up.
• 5 drizzle with 1/4 cup melted butter.
• 6 cover dish and bake in the preheated oven for 1 1/2 hours.
• 7 remove cover and brown at 500 degrees f (260 degrees c).

Cheesy Mustard Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 2 tablespoons spicy brown mustard (i used hellman's honey mustard)
• 2 cups cheddar cheese, shredded

Recipe

• 1 melt the butter in a medium-size saucepot. add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard.
• 2 when the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon.
• 3 remove from the heat and serve.

Beau Monde Cheese Bread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 loaf french bread (cut diagonaly)
• 1 cup butter (softened)
• 1/2 teaspoon lemon juice
• 2 tablespoons onions
• 1 teaspoon mustard
• 1 teaspoon beau monde spice
• swiss cheese, squares cut into 1/2 diagonal

Recipe

• 1 cut french loaf into 1 inch pieces diagonally.
• 2 mix all ingredients together.
• 3 cut swiss cheese in 1/2 diagonally.
• 4 on each side of bread, spread mixture and place one 1/2 slice of cheese in between the pieces of bread.
• 5 cover bread with foil and bake for about 45 minutes at 325.
• 6 servings are approximately.

Baked Custard

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 6 large eggs
• 1 cup fine sugar
• 3 cups milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract or 2 teaspoons vanilla essence
• ground nutmeg

Recipe

• 1 preheat oven to 180°c brush an 8 cup capacity oven-proof dish with melted butter.
• 2 whisk all ingredients, except nutmeg, together for one minute.
• 3 pour into prepared dish.
• 4 place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
• 5 place on oven shelf and sprinkle with nutmeg.
• 6 bake for 20 minutes then reduce heat to 160c and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
• 7 remove dish from water.
• 8 serve hot, warm or cold.
• 9 temperature conversion is 180c = 350f. 160c = 325f.

Caribbean Rice In Rice Cooker

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup brown rice
• 2 1/2 cups chicken stock
• 1 tablespoon butter
• 1 tablespoon lime juice
• 1 tablespoon cilantro
• 1/2 cup corn
• 1 (15 ounce) can black beans, drained, rinsed
• 1 garlic clove, minced
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced

Recipe

• 1 into rice cooker put everything but corn.
• 2 last 5 minutes add corn.

Bourbon Pralines

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 cups sugar
• 1 cup buttermilk
• 1/3 cup bourbon
• 2 tablespoons butter or 2 tablespoons margarine
• 1/8 teaspoon salt
• 2 cups pecan pieces
• 1 teaspoon baking soda

Recipe

• 1 combine first 5 ingredients in a heavy saucepan; cook over low heat, stirring gently until sugar dissolves. add pecans; cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals down from side of the pan.
• 2 uncover and cook without stirring to soft ball stage or until candy thermometer reads 235°f.
• 3 remove from heat and stir in baking soda; beat with a wooden spoon just until the mixture starts to thicken (5 to 8 minutes).
• 4 working rapidly, drop by tablespoonfuls onto greased wax paper; let stand until firm.

Cheesy Mushroom Chicken Casserole

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 500 g mushrooms
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 8 boneless skinless chicken thighs
• 1 large onion
• 1 celery rib, sliced in 1cm thick bits
• 4 garlic cloves, sliced
• 1 teaspoon bottled minced garlic
• 4 tablespoons butter, seperated
• 1 cup chicken broth
• 1 cup sour cream
• 1/2 cup cornflour
• 1/4 cup tomato sauce
• salt and pepper, to taste
• 1 cup cheddar cheese, grated

Recipe

• 1 over medium-heat, saute the sliced garlic cloves in 1 tablespoon of butter until scent is released, add onion and celery and chicken thighs. cook for approximately 10-15minutes. until onion is soft and chicken has been thoroughly browned.
• 2 remove from frying pan and place into a large baking tray, leaving juices in the frying pan.
• 3 melt another tablespoon of butter and the teaspoon of minced garlic in amongst the juices and add mushrooms. cook for 5minutes, stirring constantly, and then add brocolli and cauliflower. stir constantly and cook for another 5minutes. then place in the baking tray. juices and all.
• 4 preheat oven to 180 degrees celcius.
• 5 mix together the flour, salt, and pepper. melt the remainder of the butter and mix the flour mixture until well combined and smooth. slowly top off with the chicken broth and mix well until smooth. add the sour cream and tomato sauce. mix well. pour over what's in the baking tray.
• 6 cover and bake for 45minutes, uncover and sprinkle with the grated cheese and bake uncovered for 10-15minutes or until cheese has browned.

Balsamic-shallot Green Beans

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup balsamic vinegar
• 1 large shallot, finely chopped
• 2 tablespoons butter, room temperature
• 1 lb green beans, washed and trimmed

Recipe

• 1 combine vinegar and shallots in small saucepan, and bring to boil medium heat until most of the vinegar is absorbed, about five minutes, leaving about 1 tablespoon of liquid remaining in the pan.
• 2 remove from heat and cool to room temperature.
• 3 add butter, and blend.
• 4 boil beans until crisp-tender, about 6 minutes; drain, and refresh under cold water; pat dry.
• 5 balsamic-shallot butter and beans can be made 1 day ahead; covered separately and chilled.
• 6 combine beans and butter mixture in large nonstick skillet over medium heat, tossing gently until beans are heated through, about 5 minutes.
• 7 season to taste with salt and pepper.

Chicken Cord En Bleu

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 4 large boneless skinless chicken breasts
• 8 ounces softened cream cheese
• 1 cup swiss cheese, grated
• 1 1/2 cups cubed smoked ham
• 3 cups canned frenched fried onions, crushed
• 3 eggs
• salt and pepper
• 1/2 cup dijon mustard
• 1/2 cup mayonnaise
• 1/2 cup heavy cream

Recipe

• 1 to make sauce, mix mustard,mayo and heavy cream in a saucepan over medium heat until blended and heated through. set aside.
• 2 mix together ham, cream cheese, swiss cheese, 1/2 cup crushed french fried onions and salt and pepper to taste.
• 3 set aside.
• 4 butterfly each chicken breast.
• 5 season inside and outside with salt and pepper.
• 6 fill each chicken breast with 1/4 of cheese mixture and close.
• 7 beat eggs.
• 8 coat the outside of each breast with egg, then roll in remaining crushed onions.
• 9 place on baking sheet. bake 20-30 minutes unti cooked through.
• 10 serve with sauce on side.

Bourbon Glaze

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 4 tablespoons butter
• 1/4 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 1/3 cup bourbon

Recipe

• 1 melt butter in a skillet over medium-high heat; stir in brown sugar, sugar, and vanilla.
• 2 cook, stirring constantly, 1 minute. remove skillet from heat, and stir in bourbon.
• 3 carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. let stand until flames disappear.

Balthazar Macaroni Gratin (aka Macaroni And Cheese)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 4 ounces lightly smoked thick slab bacon, cut into 1/4-inch dice
• 5 cups whole milk
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup grated parmesan cheese
• 3 cups grated gruyere cheese
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 preheat the oven to 400°f (200°c).
• 2 cook the macaroni according to the directions on the box. drain, toss with the olive oil, and set aside in a large mixing bowl.
• 3 add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. drain on paper towels and add to the cooked macaroni.
• 4 in a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm.
• 5 in another saucepan, melt the butter over medium heat. when the foam subsides, remove from the heat. whisk in the flour and continue stirring until a smooth, pale roux has formed. return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. after all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. add the parmesan, 2 cups of the gruyère, and the salt and pepper, and stir until the cheese has completely melted.
• 6 pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 x 14-inch gratin dish. bake in the oven for 12 minutes. remove, sprinkle the remaining cup of gruyère over tire top, and continue baking for an additional 10 minutes, until the top is golden and crunchy.

Beau Catching Lemon Meringue Pie

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice
• 1 tablespoon fresh lemon juice
• 1/2 cup cold water
• 5 egg yolks, well beaten
• 2 tablespoons unsalted butter
• 1 1/4 cups boiling water
• 2 teaspoons lemon peel, grated
• 9 inches baked pie crusts
• 5 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 2 tablespoons sugar

Recipe

• 1 in a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. still using whisk, gradually blend in cold water and lemon juice until smooth. add beaten egg yolks, blending thouroughly. using a silicone spatula, add boiling water gradually, stirring constantly. add butter. gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. reduce heat slightly as mixture begins to thicken. boil slowly for 1 minute after mixture comes to a boil. remove from heat and stir in grated peel.
• 2 pour hot filling into baked pastry shell. let stand, allowing a thin film to form while preparing meringue.
• 3 for meringue: beat egg whites in a stainless steel bowl with an electric mixer until frothy (some fairly lare air cells still remain). add cream of tartar. beat on high speed until whites have lost their foamy appearance and bend over slightly, forming soft peaks when beaters are withdrawn (with mixer turned off). with mixer on medium speed, add sugar a tablespoon full at a time. when all sugar has been added, return mixer to high speed and beat until whites are fairly stiff but still glossy and soft peaks form when beaters are withdrawn.
• 4 place meringue on hot filling in several mounds around edge of pie. push meringue gently against inner edge of pie crust, sealing well. cover the rest of the filling by swirling meringue from edge of pie to center, forming decorative peaks.
• 5 bake at 350 degrees f. for 12-15 minutes, until golden brown.
• 6 cool on wire rack at room temperature away from drafts for 2 hours before cutting and serving.
• 7 note: it is easiest to get a nice cut through the meringue if you use sharp knife and dip into hot water after each cut.

Bourbon Drunken Upside-down Turkey

Total Time: 41 hrs Preparation Time: 36 hrs Cook Time: 5 hrs

Ingredients

• 10 -25 lbs whole turkey (fresh turkey, shady brook farms)
• cheesecloth
• 5/8 ounce herbes de provence
• 1 1/2 liters maker's mark bourbon whisky or 1 1/2 liters bourbon
• 1/4 cup extra virgin olive oil
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 3/4 cup melted lightly-salted butter
• 1 bunch fresh parsley
• 2 whole garlic cloves
• 1 bunch fresh marjoram
• 10 -15 fresh rosemary sprigs
• 10 -15 fresh thyme sprigs
• 20 fresh sage leaves
• 2 navel oranges or 2 blood oranges
• 1 large onion
• 1/2 cup unmelted salted butter
• saran plastic wrap or plastic wrap

Recipe

• 1 marinade prep.
• 2 in a bowl put cheese cloth (you will need about 3-5 packages -- depending on the size of your turkey) and 3-4 cups of makers mark, let cheese cloth soak up bourbon.
• 3 clean inside cavity of turkey -- then salt & pepper inside cavity, and add 1 tablespoon of herbs de provence, sprinkle inside cavity.
• 4 carefully seperate the skin from the turkey breast -- take 1 tablespoon of herbs de provence and put under skin of the breast -- be sure to massage the herbs under the skin so they can spread evenly under the skin -- if your having a hard time moving the herbs around -- just take a tablespoon of makers mark and put it under the skin it should help the herbs spread.
• 5 take 2 of the bourbon soaked cheese cloth and stuff the inside of the turkey -- don't pack it -- just lightly put it in place.
• 6 *note: if you don't have a flavor injector -- skip this step* -- with a flavor injector, inject the following spots with a full syringe of bourbon -- flip turkey upside down (do not inject turkey breast side up!) -- inject bourbon in both legs -- and underneath the breast (try to get the needle where the bone of the breast is) -- and inject both wings.
• 7 wrap outside of turkey with the remaining bourbon soaked cheese cloth -- then wrap the turkey & cheese cloth in saran/plastic wrap and put in refidgerator and marinade upsidedown -- flipping and rotating the turkey every 6-8 hours -- note: if you would like to inject the same spots every other time you rotate it will enhance the flavors more, but it may require an extra bottle of bourbon.
• 8 24-36 hours marinade time.
• 9 cooking prep.
• 10 remove plastic wrap & cheese cloth -- also the cheese cloth inside the cavity -- take all the cheese cloth and resoak in bourbon.
• 11 melt 1/2 cup butter -- inject melted butter in same exact areas where the bourbon was injected -- *hint* -- turkey needs to be upsidedown.
• 12 rub olive oil all over turkey -- salt & pepper the enitre outside turkey, and then lightly sprinkle herbs de provence all over turkey as well.
• 13 gather garlic cloves, onion, thyme, marjoram, rosemary, oranges, parsley and sage -- cut the garlic cloves & onion in half, leaving the skin on -- drizzle with olive oil and sprinkle with salt & pepper. cut oranges into fouths.
• 14 wrap everything (garlic cloves, onion, thyme, marjoram, rosemary, oranges, parsley and sage) in the bourbon soaked cheese cloth and stuff into turkey.
• 15 add entire stick of butter to bottom of roasting pan.
• 16 okay now cook the turkey upsidedown -- trust me i've made the mistake of cooking the turkey breast side up and its always dry.-- tent the entire turkey in the oven with aluminum foil up until the final 2 1/2 hours of cooking -- 2 1/2 hours before its done take the tent off and flip the turkey breast side up (the best way to do this is having 2 people maybe more depending on the size and 2 of the same size pans and place one on top of the other and flip) -- note: to get a crisp golden breast turn up the oven an extra 125 degrees for 25-35 minutes.
• 17 keep basting in natural juices every 30 minutes -- baste, baste, baste -- basting is key!
• 18 this will be so flavorfull and juicy, your dinner guests will be amazed.

Bourbon Raisin Pecan Bread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 3/4 cup raisins
• 1/3 cup bourbon
• 3/4 cup butter or 3/4 cup margarine, softened to room temp.
• 6 eggs, whites and yolks separated
• 1 1/2 cups sugar, divided
• 2 1/4 cups flour
• 1 1/2 teaspoons vanilla extract
• 1 cup pecans, chopped

Recipe

• 1 soak raisins in bourbon for 2 hours and drain, reserving bourbon.
• 2 add more bourbon to make 1/3 cup.
• 3 grease two bread loaf pans and line pan bottoms with greased wax paper.
• 4 preheat oven to 350 degrees f.
• 5 cream butter and 1/2 cup of sugar until light and fluffy.
• 6 add egg yolks, one at a time, beating well.
• 7 add flour in thirds, alternating with bourbon.
• 8 mix until blended.
• 9 stir in raisins, pecans, and vanilla extract.
• 10 with clean beaters, beat egg whites until soft peaks form.
• 11 gradually beat in remaining 1 cup of sugar; beat until stiff.
• 12 fold egg whites into batter; turn into pans and bake for 1 hour.

Bourbon Barbecue Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup steak sauce
• 1 tablespoon worcestershire sauce
• 3 tablespoons cayenne pepper sauce
• 1 tablespoon datil pepper vinegar
• 1/4 cup bourbon
• 1/8 teaspoon liquid smoke
• 1 tablespoon lemon juice
• 2/3 cup ketchup
• 3/4 cup molasses
• 2/3 cup brown sugar
• 1/2 cup red wine
• 1/8 cup melted butter
• 1 teaspoon dry mustard
• 1 teaspoon celery seed

Recipe

• 1 put onion, garlic, steak sauce, worcestershire sauce, hot sauce, vinegar, bourbon and liquid smoke in food processor or blender. puree until smooth.
• 2 pour into a 2 quart bowl and add remaining ingredients. if the sauce is too hot, add more brown sugar. the bourbon will tend to turn up the heat.
• 3 in a medium saucepan, simmer over low heat for twenty minutes. do not allow it to boil. cool to room temperature. for the best results, refrigerate overnight to allow the flavors to blend. will keep for up to a week in the refrigerator.
• 4 a note: this sauce has a very high sugar content (check out the carbs!), and should be put on the meat when it is almost done. if a flareup occurs, move the meat to the side of the grill or off completely until it dies down, or the sauce will caramelize.

Cheesy Onion Bake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 large vidalia sweet onions, thinly sliced
• 1/3 cup butter or 1/3 cup margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups cheddar cheese, shredded
• 1/2 teaspoon salt

Recipe

• 1 place vidalia slices in lightly greased 2 quart casserole dish and set aside.
• 2 melt butter in a heavy saucepan over low heat. add flour, stirring well until smooth. cook for 1 minute while stirring.
• 3 gradually add milk.
• 4 cook over medium heat while stirring until it thickens and becomes bubbly.
• 5 add cheese and salt, stirring until the cheese melts and sauce is smooth.
• 6 pour over vidalias and bake uncovered at 350° for 1 hour.

Chicken Cobbler

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups diced cooked chicken
• 1 cup cooked rice
• 2 cups chicken broth
• 1/4 cup butter
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup milk

Recipe

• 1 mix chicken, rice and broth and set aside.
• 2 melt butter and pour into a 1 1/2 quart round casserole dish.
• 3 mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
• 4 spoon chicken/rice mixture into center.
• 5 bake at 350°f for about 30 minutes.
• 6 let stand 5 minutes before eating.

Bourbon Barbecue Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 2 medium onions, finely chopped
• 3 cloves crushed garlic
• 3 green chilies, seeded and finely chopped
• 4 cups ketchup
• 2 tablespoons cider vinegar
• 2 tablespoons worcestershire sauce
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1 cup brown sugar
• 1 teaspoon dry mustard
• 1/2 cup bourbon
• ground black pepper

Recipe

• 1 in a deep frying pan (dutch oven?), melt the butter and gently fry the onions, chilies and garlic for about 5 minutes.
• 2 lower the heat and add all the other ingredients, except the bourbon, stirring after each addition.
• 3 simmer for about 10 minutes, stirring frequently, then add the bourbon and cook for another 3-5 minutes.
• 4 let the sauce cool, stir now and then.
• 5 put in clean jars or wide neck bottles and label.
• 6 store in a cool dark place.

Balsamic-glazed Lamb Chops

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 3 tablespoons olive oil
• 4 lamb loin chops
• salt and pepper
• 1 small onion, chopped
• 1 tablespoon fresh thyme, chopped
• 1 sprig fresh rosemary, chopped
• 3 garlic cloves, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 cup chicken stock

Recipe

• 1 heat a large skillet over medium-high. add 2 tablespoons of olive oil. season the chops with salt and pepper, then add to the hot skillet. cook 5 minutes on each side.
• 2 transfer the chops to a platter and cover with foil. return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. sauté for 4-5 minutes.
• 3 add the balsamic vinegar, honey and chicken stock. cook until the liquids have reduced by ½. turn off the heat and add the butter. stir and shake the pan until the butter melts. add the chops to the pan and coat them in the glaze. serve hot.

Bourbon Street Frittata

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 1 tablespoon butter or 1 tablespoon margarine
• 1/4 cup sliced green onion (include some of the green tops)
• 4 ounces medium mushrooms, sliced
• 3 ounces andouille sausages, sliced in half lengthwise and cut into 1/8 inch pieces
• 6 large eggs
• 2 tablespoons milk or 2 tablespoons water
• 1 1/2 cups cheddar cheese, divided
• 1/4 cup chopped parsley
• salt and pepper (i didn't think it needed any but suit yourself)

Recipe

• 1 melt the butter in a large ovenproof skillet.
• 2 add in the next 3 ingredients; stir/saute for about 10 minutes or until the veggies are tender and the sausage is browned.
• 3 in a mixing bowl, whisk together the eggs, milk, 1 cup of cheese, parsley and salt/pepper to taste.
• 4 pour mixture over sausage-veggie mixture; lower heat setting to medium-low; cover and cook until about 10-12 minutes or until eggs are set and top is almost dry.
• 5 sprinkle remaining cheese over the top.
• 6 place in preheated oven and broil about 1 minute or until cheese is melted.
• 7 remove from oven and let rest for 5 minutes.
• 8 cut into wedges and serve.

Baked Corn

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup milk
• 2 tablespoons butter
• 1 tablespoon sugar
• 2 tablespoons flour
• 1 (15 ounce) can whole kernel corn, drained
• 2 eggs, well beaten

Recipe

• 1 boil 3/4 cup of milk with butter and sugar.
• 2 dissolve flour in 1/4 cup milk. pour flour mixture into milk mixture to make a thin sauce. add to drained corn in a 1- 1.5 quart pyrex loaf pan. mix in eggs. bake 1 hour at 400.

Cheesy Onion Cornbread

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 1 onion, thinly sliced
• 175 g maize flour
• 85 g rice flour
• 25 g soya flour
• 1 tablespoon baking powder
• 1 teaspoon caster sugar
• 1 teaspoon salt
• 115 g mature cheddar cheese, coarsely grated
• 200 ml milk, warmed
• 2 eggs, lightly beaten
• 40 g butter, melted

Recipe

• 1 preheat the oven to 190°c/275°f/gas mark 5. grease a 900g (2lb) loaf tin and set aside. fry the onion gently for 10-15 minutes until softened, stirring occasionally. remove from heat and leave to cool.
• 2 place the maize meal, rice flour, soya flour, baking powder, sugar and salt in a bowl and mix well. stir in the cheese. in a small bowl, beat together the milk, eggs, and melted butter, then add to the flour mixture, stirring to mix well.
• 3 reserve about 1 tablespoon of the cooked onions. stir the remaining onions into the bread mixture. transfer the mixture to the loaf tin and level the surface. sprinkle the reserved onions over the top.
• 4 bake for about 30 minutes, or until the loaf is risen and golden brown. turn out and cool on a wire rack. serve warm or cold in slices.

Cheesy Noodle Bake

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 16 ounces egg noodles
• 1/4 cup melted butter
• 2 cups sliced mushrooms
• 3 cups 4% cottage cheese, daisy brand
• 2 cups sour cream, daisy brand
• 1 cup pecan halves
• 1/2 cup green onion, sliced
• 2 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon roasted garlic, minced
• 1/2 teaspoon ground red pepper
• 1 cup romano cheese, shredded

Recipe

• 1 preheat oven to 350°f.
• 2 cook noodles according to package directions, drain. combine noodles and 1 tablespoons melted butter in a large bowl.
• 3 sauté mushrooms lightly in 1 tbsp .butter, add to noodles.
• 4 in a medium size bowl, combine cottage cheese, sour cream, pecans, green onions, sherry, soy sauce, minced garlic, and ground red pepper. add the cottage cheese mixture to the noodle mixture and toss to blend.
• 5 pour into a buttered 9x13 casserole dish and sprinkle with shredded romano cheese,. bake uncovered at 350f for 25-30 minutes until bubbly.

Bourbon Glazed Ham

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs smoked ham, boneless (never use salt cured)
• 1/4 cup bourbon
• 1/2 cup brown sugar, packed
• 1 (6 ounce) can crushed pineapple in juice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 2 tablespoons maple syrup
• 2 tablespoons unsalted butter

Recipe

• 1 **in a spray bottle, pour the 1/4 cup of bourbon or your favorite whiskey.
• 2 have the butcher slice your boneless ham into 1/4 in slices. line your pan with aluminum foil. distribute the slices across the bottom - overlapping as needed. optionally, you may keep the ham whole.
• 3 in a small sauce pan, combine packed brown sugar, crushed pineapple - with the juice, ground cloves, ground allspice, maple syrup, and unsalted butter. simmer mixture on low until a thick syrup forms - approximately 5-8 minutes. mixture will be extremely hot.
• 4 with a heat resistant pastry brush, brush the ham with a light layer of the glaze.
• 5 place the ham in a 400 degree oven for 10 minutes.
• 6 remove the ham from the oven. re-glaze, **spray the ham with bourbon and place the ham back in the over for an additional 10 minutes.
• 7 remove the ham from the oven. re-glaze, **spray the ham with bourbon and place the ham back in the over for the last 10 minutes.

Chicken Chili Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 6 ounces softened cream cheese
• 1 medium onion, chopped
• 8 green onions, chopped
• 2 cups shredded mexican blend cheese
• 2 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon minced fresh cilantro
• 3 cups cubed cooked chicken
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups chicken broth
• 1 cup monterey jack cheese
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies, drained
• 1/8 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 flour tortillas, halved

Recipe

• 1 in a mixing bowl, combine cream cheese, onions, 1 1/2 cups mexican cheese blend, garlic, 1/4 t. cumin and cilantro. stir in chicken; set aside.
• 2 in a saucepan, melt butter. stir in flour until smooth; gradually add broth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat. stir in monterey jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
• 3 spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. repeat chicken, tortilla and cheese sauce layers twice. top with remaining tortillas, cheese sauce and mexican cheese.
• 4 cover and bake at 350 for 30 minutes. uncover; bake 10 minutes longer or until heated through. let stand 5 minutes before cutting.

Anzac Biscuits (modified)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 1/4 cups oatmeal (i use slow cooking oatmeal, original recipe calls for rolled oats, but i think that is the same thin)
• 2 cups coconut (see description, i used sweetened, but original recipe calls for unsweetened)
• 1 1/2 cups flour
• 3/4 cup sugar (original recipe calls for 1 cup)
• 1/3 cup boiling water
• 1 1/2 teaspoons baking soda
• 10 1/2 tablespoons butter, unsalted
• 3 tablespoons maple syrup (i used pure maple syrup, original recipe calls for golden syrup which is not available where i live)

Recipe

• 1 heat oven to 350 degrees f.
• 2 in a large bowl whisk dry ingredients (oatmeal - sugar) together and set aside.
• 3 stir water and baking soda in a measuring cup or small bowl. set aside.
• 4 melt butter and syrup together over medium heat. then add in the water/baking soda mixture.
• 5 stir wet ingredients into dry ingredients.
• 6 drop by spoonfuls onto baking sheets which have been covered with parchment paper.
• 7 bake for 15-20 minutes or until golden.

Cheesy Noodles

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 1
• 1 cup noodles
• 1 teaspoon oil
• 2 ounces cheese
• 1 ounce butter
• salt
• pepper

Recipe

• 1 cook the noodles in a large saucepan of boiling, salted water with 1tsp cooking oil, until just soft (about 7-10 minutes).
• 2 grate the cheese, or chop it finely into very small cubes.
• 3 drain the noodles, return to the hot, dry pan and shake for a moment in the pan over the heat, to dry them and keep them hot. remove from the heat and stir in the cheese and the butter. season with the salt and pepper and pile onto a hot dish. serve at once.

Birdseed Bread

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1 tablespoon yeast
• 1/2 tablespoon sugar
• 3/4 cup warm water
• 1 1/2 cups buttermilk
• 3 tablespoons honey
• 2 tablespoons melted butter or 2 tablespoons margarine
• 1 teaspoon salt
• 1 tablespoon black sesame seed
• 1 tablespoon sesame seeds
• 1 tablespoon golden flax seed
• 1 tablespoon poppy seed
• 1 tablespoon sunflower seeds
• 1 tablespoon millet
• 1 tablespoon cornmeal
• 1/2 cup rolled oats
• 1/2 cup oat flour
• 1 1/2 cups whole wheat flour
• 3 1/2 cups bread flour

Recipe

• 1 dissolve yeast in warm water and 1/2 t sugar.
• 2 add salt, honey, margarine, and buttermilk.
• 3 then add all seeds, corn meal, and rolled oats. then whole wheat flour and oat flour.
• 4 while its mixing slowly add the bread flour. you may need more or less of the bread flour, just enough till nice and elastic. knead well by hand or with mixer.
• 5 place in a sprayed bowl and cover with a towel. let rise till doubled. this is a heavy bread and may take awhile, placing in a warm place will aid this.
• 6 punch down and divide in 1/2.
• 7 shape into loaves and place in greased pans, cover, and allow to rise till doubled again.
• 8 bake in 375 preheated oven for 30 minutes or till tops are browned and bottom sounds hollow when tapped.

Baked Croissant Blueberry French Toast With Crispy Pecans

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 -8 plain croissants, cut in half lengthwise
• 6 eggs
• 1 1/2 cups whole milk
• 1 1/2 cups half-and-half
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 2 tablespoons grand marnier
• 1 orange, zest of
• 1/4 cup packed brown sugar
• 1/2 cup sugar
• 1 pinch salt
• 1 cup pecans
• 1/4 cup unsalted butter, plus
• 1 teaspoon unsalted butter
• 1/4 teaspoon salt
• 2 cups blueberries
• 1/4 cup packed brown sugar
• 1 cup blueberries
• 1/2 cup pure maple syrup
• 1 tablespoon fresh lemon juice

Recipe

• 1 for the french toast: butter a 9-by-13-inch baking dish. arrange the croissant halves in the baking dish. in a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, grand marnier, orange zest, 1/4 cup brown sugar, sugar and salt. pour this mixture over the croissants. cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
• 2 for the topping: preheat the oven to 350 degrees f. in a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. remove from the oven and toss pecans with the 1 teaspoon butter and salt.
• 3 increase the oven temperature to 400 degrees f. sprinkle the blueberries evenly over the croissant mixture. melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
• 4 for the blueberry syrup: in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. pour syrup through a sieve; stir in the lemon juice.
• 5 sprinkle the croissant french toast with toasted pecans. serve with the syrup.