portobello bellybuttons

Ingredients

• Servings: 4
• 1 (16 ounce) package cheese tortellini
• 3 tablespoons butter
• 1 clove garlic, minced
• 2 portobello mushrooms, chopped
• 1/2 pound button mushrooms, sliced
• 1/4 cup white
• 1/2 tablespoon dried basil
• salt and pepper to taste
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook until al dente; drain.
• while water is boiling, melt the butter in a skillet and cook the garlic until fragrant. stir in portobello mushrooms, button mushrooms, white , and basil. season with salt and pepper to taste. continue to cook until mushrooms are tender. pour mushroom mixture into drained pasta and stir. top with grated parmesan cheese and serve.

Salmon And Potato Pie

Ingredients

• Servings: 1
• 6 potatoes, peeled
• 1 small onion, minced
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 (6 ounce) can red salmon, undrained
• 1 teaspoon dried thyme
• 1 cup milk
• 2 (9 inch) unbaked pie shells
• 1 to taste salt and pepper

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool and chop.
• in a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
• add onion/garlic mixture, salmon and thyme to cooked potatoes. mash all together with milk, adding just enough to bring about a mashed potato consistency. spread evenly into pie shell.
• place second pie shell over top of salmon mixture. cut slits into the upper shell, then pinch edges of both pie shells together. bake on lower rack of oven for 45 minutes.

honey crystal almonds

Ingredients

• Servings: 32
• 2 cups whole natural california almonds, roasted*
• 1/2 cup honey
• 2 tablespoons butter
• 1 cup sugar (sugar in the raw®)

Recipe

• over medium heat in medium saucepan, heat honey and butter to boiling. reduce heat to medium-low, simmer 2 minutes, stirring occasionally. add almonds; simmer and stir 2 minutes.
• using slotted spoon, transfer almonds to baking sheet lined with parchment paper or sprayed with nonstick cooking spray; spread in single layer and cool slightly.
• toss almonds with sugar to coat using a medium plastic food storage bag.

creamy macaroni and cheese

Ingredients

• Servings: 10
• 1 tablespoon salt
• 1 pound elbow, shell or other bite-size shaped pasta
• 2 (12 fluid ounce) cans evaporated milk
• 1 cup chicken broth
• 3 tablespoons butter
• 1/3 cup flour
• 1 1/2 tablespoons dijon mustard
• 1/2 cup grated parmesan cheese
• freshly ground black pepper
• 1 pound grated extra-sharp cheddar cheese

Recipe

• bring 2 quarts of water to boil in large soup kettle. add salt and pasta. using package directions as a guide, cook until al dente. drain. to prevent sticking, drain and immediately pour a large lipped baking sheet and let cool while preparing sauce.
• meanwhile, microwave the milk and chicken broth in a 4-cup pyrex measuring cup or bowl until hot and steamy (not boiling). melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. continue to whisk until thick and bubbly, 3 to 4 minutes. whisk in mustard, parmesan and pepper. turn off heat, stir in cheddar until melted.
• add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. stir to heat through, and thin with a little water if the sauce is too thick. serve hot.

baked swai fillets

Ingredients

• Servings: 4
• 4 (6 ounce) fillets swai fish
• 1 pinch seasoning, or more to taste
• 1 pinch cayenne pepper, or more to taste
• 1/2 cup minced banana peppers
• 2 habanero peppers, minced
• 1 tablespoon thyme leaves
• 1/4 cup unsalted butter, cut into 4 pieces

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• arrange swai fish in a nonstick baking dish; season with seasoning and cayenne pepper. layer banana peppers, habanero peppers, and thyme leaves on top of each fish fillet. place 1 piece butter on top of each fish fillet. cover dish with aluminum foil.
• bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

Granola Bars Ii

Ingredients

• Servings: 1
• 1 cup butter
• 1 1/2 cups packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 3 cups rolled oats
• 1 cup wheat bran
• 1 teaspoon baking powder

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking pan.
• in a medium bowl, cream together the butter, sugar, vanilla and cinnamon until light. combine the oats, bran and baking powder, stir into the butter mixture. press evenly into the prepared baking pan.
• bake for 10 minutes in the preheated oven. cool, and cut into bars.

Old Fashioned Mac And Cheese

Ingredients

• Servings: 6
• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/4 onion, minced
• salt and pepper to taste
• 1/4 pound processed cheese food
• 1/4 pound shredded cheddar cheese
• 1/4 pound shredded swiss cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• prepare the elbow macaroni according to package directions.
• meanwhile, melt the butter in a small saucepan over medium high heat. stir in the flour until a cream colored paste forms. then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. remove from heat and set aside.
• when the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. top off with small pats of butter to taste.
• cover and bake at 350 degrees f (175 degrees c) for 45 minutes.

Grilled Salmon With Cilantro Sauce

Ingredients

• Servings: 8
• 3 pounds salmon
• 1/4 cup butter
• 1 cup chopped cilantro
• 1 fresh jalapeno pepper, seeded and chopped
• old bay seasoning tm to taste

Recipe

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


• preheat grill for high heat.
• lightly grease one side of a large sheet of aluminum foil. place salmon on the greased side of foil. melt the butter in a saucepan over medium heat. remove from heat, and mix in cilantro and jalapeno. when cilantro is wilted, drizzle butter mixture over the salmon.
• place foil with salmon on the grill. season with old bay. cook 15 minutes, or until fish is easily flaked with a fork.

curry pumpkin soup

Ingredients

• Servings: 8
• 2 tablespoons pumpkin seeds (optional)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 4 cups vegetable broth
• 1 (29 ounce) can pumpkin
• 1 1/2 cups half-and-half cream
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• salt and pepper to taste

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). arrange pumpkin seeds in a single layer on a baking sheet. toast in preheated oven for about 10 minutes, or until seeds begin to brown.
• melt butter in a large pot over medium heat. stir in flour and curry powder until smooth. cook, stirring, until mixture begins to bubble. gradually whisk in broth, and cook until thickened. stir in pumpkin and half-and-half. season with soy sauce, sugar, salt, and pepper. bring just to a boil, then remove from heat. garnish with roasted pumpkin seeds.

Creamy Mushroom Macaroni

Ingredients

• Servings: 5
• 1 (16 ounce) package elbow macaroni
• 1 tablespoon butter
• 1/3 cup milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound processed cheese food, cubed

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. preheat oven to 350 degrees f (175 degrees c).
• in medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. stir until cheese is melted and mixture is smooth. stir in cooked pasta. pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. let stand 10 minutes and serve.

beef short ribs sauerbraten

Ingredients

• Servings: 6
• 3 pounds beef short ribs
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 1/2 cups water
• 2/3 cup vinegar
• 2/3 cup red vinegar
• 12 juniper berries
• 9 whole cloves
• 2 bay leaves
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cold water
• 2 tablespoons butter
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 3 cloves garlic, minced
• 1 cup water
• 1 cup chicken broth
• 2 tablespoons white sugar, or to taste
• 1/2 cup crushed gingersnaps
• 1 tablespoon balsamic vinegar
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 35 mins

Ready Time: 4 hrs 5 mins


• season short ribs on both sides with salt and black pepper. heat oil in a heavy-bottomed skillet over medium-high heat. cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. remove short ribs to a large lidded plastic tub while you make the marinade.
• pour 1 1/2 cups water, vinegar, and red vinegar into the warm skillet and bring to a simmer. cook and stir, scraping any browned bits off the bottom on the pan. add juniper berries, cloves, and bay leaves, season with salt and black pepper. remove from heat and pour in 1 cup cold water. pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. cover and marinate in the refrigerator for 24 hours.
• melt butter in a large,heavy pot or dutch oven over medium heat. cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. add garlic and cook for 1 minute. place marinated short ribs over the top of the onion mixture. pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.
• bring to a simmer over medium-high heat. reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. remove meat to a platter. discard juniper berries, cloves, and bay leaves. sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.
• place pot with remaining cooking liquid over medium-high heat. grind gingersnaps in a food processor until fine and to the liquid in the pan. stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. season with salt to taste. strain gravy through a fine mesh sieve, spoon over the beef, and serve.

easy creamy chicken mushroom sauce

Ingredients

• Servings: 5
• 1 tablespoon butter
• 1 onion, chopped
• 1 pound fresh mushrooms, sliced
• 5 cloves garlic, minced
• 1 pound small shell pasta
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/8 cup heavy cream
• 5 teaspoons ground black pepper, or to taste
• 2 tablespoons paprika
• 1 pinch salt
• 3 cups shredded medium cheddar cheese
• 2 cups chicken breasts, cooked and chopped

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
• bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
• add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
• pour sauce pasta; serve.

Blue Cheese, , And Walnut Spread

Ingredients

• Servings: 12
• 1 pound blue cheese
• 1/2 cup unsalted butter, softened
• 1/3 cup
• 1 1/2 cups chopped walnuts

Recipe

• in a food processor blend together cheese, butter, and until the mixture is smooth. in a bowl, combine the cheese mix and the walnuts. transfer the spread to a crock. chill.

curry stand chicken tikka masala sauce

Ingredients

• Servings: 6
• 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce
• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt, or to taste (optional)
• 1 teaspoon white sugar, or to taste (optional)

Recipe

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

Ready Time: 1 hr 20 mins


• heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

quick shrimp scampi pasta

Ingredients

• Servings: 4
• 8 ounces uncooked spaghetti
• 1/2 cup butter
• 2 cups dry white
• 2 pounds large shrimp, peeled and deveined
• 1 teaspoon dried basil

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large saucepan, melt butter and add white . over medium heat, add shrimp and basil. cook until pink all over; about 3 to 5 minutes. serve over pasta.

Greek Lemon Chicken Soup

Ingredients

• Servings: 16
• 8 cups chicken broth
• 1/2 cup fresh lemon juice
• 1/2 cup shredded carrots
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 6 tablespoons chicken soup base
• 1/4 teaspoon ground white pepper
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1 cup cooked white rice
• 1 cup diced, cooked chicken meat
• 16 slices lemon
• 8 egg yolks

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• in a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. bring to a boil on high, then simmer for 20 minutes.
• blend the butter and the flour together. then gradually add it to the soup mixture. simmer for 10 minutes more, stirring frequently.
• meanwhile, beat the egg yolks until light in color. gradually add some of the hot soup to the egg yolks, stirring constantly. return the egg mixture to the soup pot and heat through. add the rice and chicken. ladle hot soup into bowls and garnish with lemon slices.

Spicy Smoked Back Ribs With Maple Glaze

Ingredients

• Servings: 4
• 2 racks smithfield® extra tender lamb back ribs, membrane removed
• handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 1 cup apple juice, in a spray bottle
• rub:
• 1/3 cup kosher salt
• 1/4 cup light brown sugar
• 1 tablespoon paprika
• 1 teaspoon chipotle chile powder
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• sauce:
• 3 cups ketchup
• 1 cup dark brown sugar
• 3/4 cup distilled white vinegar
• 1/4 cup water
• 2 tablespoons molasses
• 1 tablespoon worcestershire sauce
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chipotle chile powder
• 1/2 teaspoon black pepper
• 1/2 cup maple syrup
• 1/2 cup unsalted butter, melted
• 1/4 cup light brown sugar

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 20 mins

Ready Time: 5 hrs


• about 30 minutes before smoking, make the dry rub. combine all rub ingredients in small bowl; mix well. generously coat both sides of ribs with rub. set aside at room temperature for 30 minutes.
• meanwhile, make the sauce. whisk together all ingredients in large saucepan; bring to a boil over medium-high heat. reduce heat and simmer 20 minutes until thickened, stirring occasionally.
• heat charcoal or gas grill for indirect cooking at 275 degrees f. add drained wood chips, if using.
• place the ribs, meaty side up, over a drip pan and cook for 2 hours, spraying with apple juice every 30 minutes. add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• remove ribs from grill. place each rack on double stack of large aluminum foil. drizzle maple syrup and butter on each rack; sprinkle with brown sugar and spray with apple juice; wrap each rack tightly with foil.
• return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. add more coals as needed to maintain temperature for a charcoal grill.
• remove ribs from grill and unwrap. place ribs over direct heat on grill and brush with barbecue sauce. cook for about 5 minutes, until the sauce is set. turn ribs and repeat with more sauce.
• serve ribs with remaining barbecue sauce.

Honey Almond Chicken

Ingredients

• Servings: 6
• 6 bone-in chicken parts
• 1/2 cup butter
• 1 large onion, chopped
• 1/4 cup honey
• 1/4 cup slivered almonds
• 1/4 cup lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). arrange chicken parts in a baking dish.
• melt butter in a skillet over medium heat, and cook onion 5 minutes, until tender. stir in honey, almonds, and lemon juice, and continue cooking 2 minutes, or until heated through. pour over the chicken, coating each piece.
• cover dish with aluminum foil. bake chicken 30 minutes in the preheated oven. remove foil, and continue baking 30 minutes, until chicken juices run clear.

Cashew Chicken I

Ingredients

• Servings: 4
• 3 tablespoons melted butter
• 1/2 cup unsweetened flaked coconut
• 1/2 cup chopped cashews
• 10 buttery round crackers
• 4 skinless, boneless chicken breast halves
• salt to taste
• ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.
• dip chicken in melted butter and roll in cracker mixture. place chicken in foil lined baking dish. any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. season with salt and pepper, if desired, and serve.

rosemary chicken with orange-maple glaze

Ingredients

• Servings: 4
• 1 cup orange juice
• 1/2 cup dry white
• 1/2 cup maple syrup
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 tablespoons olive oil

Recipe

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


• bring orange juice and to a boil in a small saucepan. reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. set aside.
• in a small bowl mix together the rosemary, salt and pepper. rub mixture on both sides of chicken breasts, and set aside.
• melt butter and olive oil in a large skillet over medium high heat. add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. pour orange-maple mixture over chicken (mixture will boil and bubble). reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Crispy Fried Chicken

Ingredients

• Servings: 8
• 1 (4 pound) chicken, cut into pieces
• 1 cup buttermilk
• 2 cups all-purpose flour for coating
• 1 teaspoon paprika
• salt and pepper to taste
• 2 quarts vegetable oil for frying

Recipe

• take your cut up chicken pieces and skin them if you prefer. put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. let sit until the flour is of a paste-like consistency. this is crucial!
• fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. heat until very hot. put in as many chicken pieces as the skillet can hold. brown the chicken in hot oil on both sides. when browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). remove cover, raise heat again and continue to fry until crispy.
• drain the fried chicken on paper towels. depending on how much chicken you have, you may have to fry in a few shifts. keep the finished chicken in a slightly warm oven while preparing the rest.

Rollups

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 (8 ounce) package cream cheese with chives
• 2 tablespoons melted butter

Recipe

• preheat oven to 350 degrees f (175 degrees c). pound meat to between 1/4 and 1/8 inch thick.
• spread about a tablespoon of seasoned cream cheese on the bottom of each breast half. roll up, and place in a casserole dish. drizzle melted butter over rollups.
• bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
• melt extra cream cheese with chives in the microwave, and use as sauce for the chicken.

ritz steakhouse bites

Ingredients

• Servings: 18
• creamed spinach:
• 2 teaspoons olive oil
• 1 (6 ounce) package baby spinach leaves
• 1 tablespoon butter
• 1 tablespoon minced shallots
• 1/2 teaspoon nutmeg
• 2 tablespoons heavy cream
• 1/8 teaspoon salt
• pinch of black pepper
• bã©arnaise sauce:
• 1 tablespoon butter
• 2 tablespoons minced shallots
• 1 tablespoon white vinegar
• 1 egg yolk
• 1 tablespoon lemon juice
• 1/2 cup melted butter
• 18 ritz crackers
• 3 ounces thinly sliced, cooked beef tenderloin, but into bite-sized pieces

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat olive oil in saute pan over medium heat. add spinach and cover for 1 minute to steam. uncover and stir spinach until it is wilted. drain spinach, dry between paper towels, and chop. melt butter in the same pan over medium heat. add shallots and saute for a minute. add heavy cream and nutmeg; stir to combine. add chopped spinach and combine thoroughly. remove from heat when spinach is creamy. add salt and pepper. set aside.
• melt 1 tablespoon butter in a separate saute pan; add shallots and white vinegar. cook until all liquid has evaporated, about a minute. remove from the pan; set aside to cool.
• add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. pour into shallots mixture. stir in chopped fresh tarragon.
• to assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a ritz cracker. place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

fresh shrimp boil

Ingredients

• Servings: 2
• 1 (12 fluid ounce) can or bottle
• 1/2 onion, chopped
• 2 tablespoons red pepper flakes
• 2 tablespoons chopped fresh parsley
• 2 tablespoons salt
• 2 tablespoons butter
• 1 tablespoon chopped garlic
• 1 tablespoon pickling spice
• 1 teaspoon dried mexican oregano
• 2 bay leaves
• cold water, as needed
• 1 pound raw shrimp

Recipe

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


• mix , onion, red pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. bring the mixture to a boil.
• drop shrimp into the boiling liquid, let the mixture return to a boil, and cook until shrimp are bright pink and the meat is no longer transparent in the center, about 5 minutes; drain.

Slow Cooker Lamb Roast

Ingredients

• Servings: 6
• 1 (3 pound) lamb sirloin roast
• 1 (1 ounce) package dry onion soup mix
• 1 (16 ounce) can whole berry cranberry sauce
• 2 tablespoons butter, or to taste
• 2 tablespoons all-purpose flour, or as needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 15 mins


• rub lamb roast all over with onion soup mix and place roast in the slow cooker. pour cranberry sauce over roast.
• cook on low for 8 to 10 hours. remove roast to a platter, reserving juices in the slow cooker.
• melt butter in a saucepan over low heat. whisk flour into melted butter to form a paste. pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. season with salt and black pepper to taste. serve gravy alongside roast.

Cream Of Fresh Asparagus Soup Ii

Ingredients

• Servings: 4
• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup chopped onion
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 cup milk
• 1/2 cup sour cream
• 1 teaspoon fresh lemon juice

Recipe

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


• in a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. cover, and bring to a boil over high heat. reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. process the mixture in a blender to puree the vegetables. set aside.
• in the same saucepan, melt the butter over medium-low heat. stir in the flour, salt, and pepper. cook, stirring constantly for 2 minutes. whisk in the remaining chicken broth, and increase the heat to medium. cook, stirring constantly until the mixture boils. stir in the asparagus puree and the milk.
• put the sour cream in a small bowl, and stir in a ladleful of the hot soup. add the sour cream mixture and the lemon juice to the soup. stir while heating the soup to serving temperature, but don't allow it to boil. serve immediately.

Cheese And Broccoli Chicken Soup

Ingredients

• Servings: 10
• 1/2 cup butter
• 1 cup all-purpose flour
• 11 cups water
• 3 cubes chicken bouillon
• 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 heads fresh broccoli, cut into florets
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup light cream
• 3 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• in a 5-quart pot, melt butter over medium heat. mix in flour, stirring constantly until a thick paste forms. remove from pot, and set aside.
• in same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. bring to boil over high heat. reduce heat to medium low, and simmer for 45 minutes.
• stir in the flour mixture a little bit at a time until soup thickens. simmer 5 minutes. reduce heat, and stir in cream. mix in cheese 1 cup at a time, and stir until melted.

garlic shrimp linguine

Ingredients

• Servings: 8
• 1 pound uncooked linguine
• 1 tablespoon butter
• 3 tablespoons white
• 2 teaspoons grated parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh parsley
• 1 pinch salt and pepper to taste
• 1 pound medium shrimp, peeled and deveined

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a medium saucepan, melt butter over medium low heat; add , cheese, garlic, parsley and salt and pepper to taste. simmer over low heat for 3 to 5 minutes, stirring frequently.
• increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. do not overcook.
• divide pasta into portions and spoon sauce on top; garnish with parmesan cheese and fresh parsley, if desired.

orange, tea, bourbon-brined paprika butter turkey

Ingredients

• Servings: 1
• brine:
• 2 quarts water
• 5 oranges - juiced and zest cut off in large strips
• 2 cups kosher salt
• 1 cup white sugar
• 12 black tea bags
• 4 bay leaves
• 6 whole cloves
• 12 whole black peppercorns
• 1 cup
• 4 quarts cold water, or as needed
• 1 (8 pound) whole turkey breast
• seasoned butter:
• 2 tablespoons coriander seeds, crushed
• 1 tablespoon paprika
• 2 teaspoons cumin seeds, crushed
• 6 cloves garlic, crushed and chopped
• 6 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 45 mins


• pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. bring to a boil, reduce heat to low, and simmer for 10 minutes. mix 4 quarts cold water into brine and let cool. submerge turkey breast in brine, adding more water if needed to cover. refrigerate 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). set oven rack to the lowest position in the oven.
• remove turkey from marinade; discard marinade. rinse turkey and pat dry with paper towels. mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
• loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. rub remaining 2 tablespoons seasoned butter over the turkey breast. place turkey breast a roasting rack and set rack into a roasting pan.
• roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees f (75 degrees c), about 2 hours. transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

tom and jerry mix

Ingredients

• Servings: 3
• 1/2 pound butter
• 1 1/2 pounds confectioners' sugar
• 6 eggs, separated
• 1/2 teaspoon salt
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• beat the butter and sugar with an electric mixer in a large bowl until smooth. add the egg yolks one at a time, allowing each egg to blend into the butter mixture before adding the next. beat egg whites until foamy in a large glass or metal mixing bowl, continuing to beat until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. mix the egg whites into the egg yolk mixture. stir in the , salt, mace, allspice, cloves, nutmeg, and cardamom.
• to use the mix, combine 1 ounce and 1 cup hot milk in a mug. stir in 1 tablespoon of the tom and jerry mixture.

penne and sauce

Ingredients

• Servings: 4
• 1 (16 ounce) package penne pasta
• 2 tablespoons butter
• 1/4 pound thinly sliced pancetta bacon, chopped
• 1/3 cup
• 1/2 cup heavy whipping cream
• 1 1/2 cups tomato sauce
• 1/2 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter or margarine in a large skillet over medium heat. add pancetta, and saute until lightly browned. add and stir until it is reduced by half, about 4 to 5 minutes. stir in tomato sauce and cream. simmer uncovered for 10 to 12 minutes. stir every few minutes.
• stir in pasta, and heat through. serve with parmesan cheese.

Crawfish And Shrimp Etouffe

Ingredients

• Servings: 6
• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons louisiana-style hot sauce
• 1/3 teaspoon ground cayenne pepper (optional)
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound medium shrimp - peeled and deveined

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• heat the oil in a heavy skillet over medium heat. gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. i use a large fork with the flat side to the bottom of the pan in a side to side motion. this is your base sauce or 'roux'. it is very important to stir this constantly. if by chance the roux burns, discard and start over.
• once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. cook for about 10 minutes, or until the shrimp are opaque.

Honey Bear Smoothie

Ingredients

• Servings: 1
• 1 1/2 cups almond milk
• 1/4 cup almond butter
• 2 tablespoons honey
• 1 tablespoon ground cinnamon
• 1 frozen banana, chopped

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend almond milk, almond butter, honey, and cinnamon in a blender until just combined. add banana and blend until smooth.

easy tilapia with and tomatoes

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia
• salt and pepper to taste
• 4 tablespoons butter
• 3 cloves garlic, pressed
• 4 fresh basil leaves, chopped
• 1 large tomato, chopped
• 1 cup white

Recipe

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


• preheat a grill for medium-high heat.
• place the tilapia fillets side by side on a large piece of aluminum foil. season each one with salt and pepper. place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. pour the over everything. fold foil up around fish, and seal into a packet. place packet on a cookie sheet for ease in transportation to and from the grill.
• place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. open the packet carefully so as not to get burned from the steam, and serve.

Barbeque Halibut Steaks

Ingredients

• Servings: 3
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 (1 pound) halibut steak

Recipe

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


• preheat grill for medium-high heat.
• place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. warm over medium heat, stirring occasionally, until sugar is completely dissolved.
• lightly oil grill grate. brush fish with brown sugar sauce, and place on grill. cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. discard remaining basting sauce.