Ingredients 1 cup fresh mint leaves 1 cup heavy cream 1/2 cup plus 2 tablespoons brown rice syrup scant 1/2 teaspoon peppermint extract 2 cups whole-milk strained yogurt 2 ounces good quality dark chocolate, finely chopped Preparation Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils....
Ingredients About 3 c fussilli (or other pasta) cooked 1 c fresh or frozen peas 1/2 c fresh mint 1/2 c goat cheese crumbled dollup of olive oil salt and pepper to taste Preparation Mix all the ingredients in a large bowl and toss! That’s it.
Ingredients 2 cups water 1 tablespoon instant chicken bouillon granules 1 10 oz pkg couscous ( 1 1/3 cups) large carrot, shredded 1 large green pepper, cut into 1/2 inch squares 1 large zucchini, halved lengthwise and thinly sliced 1 large yellow summer squash, halved lengthwise and thinly sliced 1 cup cherry tomatoes, halved 1 8 oz bottle Italain salad dressing Preparation In a medium saucepan mix 2 cups water and bouillon granules, bring to boiling....
Ingredients 1 pound garlic chives 1/3 cup minced fresh ginger 2 tablespoons light soy sauce 1 tablespoon dark Chinese vinegar 1/4 teaspoon Szechuan hot-bean paste 1/2 teaspoon sesame oil Preparation Remove papery skins from garlic chives. Wash, pat dry, and smooth chives out. Blanch garlic chives in boiling water for 15 seconds, until slightly softened. Rinse immediately in cold running water; drain. Whisk together remaining ingredients. Smooth out 1 garlic-chive strand....
Ingredients 4 Tbs. butter 1 cup brown sugar 4 large, firm (but ripe) Bartlett pears (about 2 pounds), halved and cored 2 cups heavy cream 2 Tbs. sugar 6 Tbs. brandy or cognac, divided 40 small gingersnap cookies Candied or crystallized ginger Preparation Adjust oven rack to middle position and heat to 400 degrees. Melt butter in a 9-by-13-inch pan in the preheating oven until nutty golden. Sprinkle brown sugar evenly over butter in the pan, then place pears, cut sides down, over sugar....
Ingredients 3 large Yukon Gold potatoes, scrubbed but not peeled 6 large cloves garlic, unpeeled 1 1/2 c low fat cottage cheese 1/2 c light sour cream 1 1/2 tsp salt 1/2 tsp black pepper 1 bunch scallions, trimmed and sliced 1/2 c grated sharp cheddar cheese 1/4 tsp paprika Preparation Place potatoes and garlic in large sauce pan and cover with cold water. Bring to a simmer over med heat....
Ingredients 2 lbs. beef (cut in small cubes) 3 tbsp. oil or butter 4 medium onions (chopped) 1 clove garlic (minced) 2 tbsp. paprika salt & pepper tp taste 1 tsp. carraway seeds 3 tbsp. tomato paste 1 bay leaf 3 c. water 2 c. beef broth 1/2 c. red wine 4 medium potatoes (cubed) Preparation Brown the meat in oil or butter. Add the onions and garlic and fry until the onions are translucent....
Ingredients 1 cup whole-wheat flour (spooned and leveled) 3/4 cup all-purpose flour (spooned and leveled) 3/4 cup packed dark-brown sugar 2 teaspoons baking powder 3/4 teaspoon coarse salt 3/4 teaspoon anise seed, chopped 3 large eggs 1 tablespoon finely grated orange zest (from 1 large orange) 1 cup coarsely chopped dried Calimyrna figs (6 ounces) 1 cup walnuts, toasted and roughly chopped Nonstick cooking spray Preparation Preheat oven to 325 degrees....
Ingredients 1 cup of sugar 2 (14 ounce) cans sweetened condensed milk 2 (12 fluid ounce) can evaporated milk 1 1/2 cups cow’s milk 6 eggs 2 egg yolks 1 tablespoon vanilla extract Preparation Preheat oven to 350 degrees F (175 degrees C). Over medium-low heat, melt the cup of sugar until liquified and deep golden in color. Pour hot syrup into a 4-quart round flan mold (or baking glass dish) turning the pan to evenly coat the bottom and sides....
Ingredients 1/2 pound fresh crabmeat 1/2 cup fresh white breadcrumbs 2 T mayonnaise 2 T chopped fresh Italian parsley 1 T coarse grained Dijon mustard 1 T chopped green onion 2 tsp fresh lime juice 1/4 schotch bonnet pepper, seeded, minced dash of Worcestershire sauce 1 egg, beaten to blend 2 T butter Preparation combine first 9 ingredients in bowl. season with salte and pepper. mix in egg. form mixture into 8 equal patties, using scant 1/4 for each (Canbe made 2 hours ahead....
Ingredients 1 pound medium pasta shells 5 tablespoons unsalted butter, divided 1 cup heavy cream 8 oz Fontina cheese, shredded salt pinch of freshly grated nutmeg 1/3 cup panko bread crumbs 1/4 cup freshly grated Parmesan cheese Preparation Preheat oven to 400 F. In a large pot of boiling, salted water, cook the pasta according to the package directions until it just about al dente. Meanwhile, add 4 tablespoons of the butter (cut into 4 pieces) to a large bowl....
Ingredients 4 boneless, skinless chicken breasts, each 4 ounces 2 tablespoons olive oil 4 thinly sliced shallots 1/4 pound thin Sliced mushrooms sliced 1 tablespoon all-purpose flour 1/4 cup white wine 1/2 cup low-sodium chicken stock 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary) 2 tablespoons chopped parsley Preparation Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm....
Ingredients 3 sticks, plus 1 Tbsp unsalted butter 2 cups granulated sugar 2 cups all-purpose flour 2 tsp baking soda 2 tsp ground cinnamon 1 tsp salt 4 lg eggs 1 tsp pure vanilla extract 3 cups grated carrots 1 cup chopped toasted pecans PECAN CREAM CHEESE ICING: 8 oz cream cheese 1 stick unsalted butter 1 (1-lb) box confectioners’ sugar 1 tsp pure vanilla extract 1 cup chopped toasted pecans...
Ingredients 2 small acorn squash (3/4 lb each) 1/4 cup water 1/4 cup butter or margarine, melted 1/4 cup packed brown sugar 1 1/2 teaspoons ground ginger 1/4 teaspoon salt 3 tablespoons dry sherry or apple juice Preparation Cut squash in half crosswise; remove seeds and membranes. Pour water into 5- to 6-quart slow cooker. Place squash halves, cut sides up, in cooker. (It may be necessary to stack squash halves in cooker so they fit, but they still will cook evenly....
Ingredients 1/2 cup molasses 1/4 cup sugar 3 tbsp butter 1 tbsp milk 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp ground ginger 2-3 tbsp water if needed Preparation Preheat oven to 350F Butter cookie sheets. Heat molasses to boiling point and add sugar, butter, and milk. Mix flour, baking soda, salt, and spices. Add to first mixture and blend well. Add water if necessary so dough hold together and handles easily....
Ingredients 1/4 cup extra-virgin olive oil, plus more for baking sheet Rosemary Dough 2 medium onions, halved and thinly sliced 1 1/4 teaspoons coarse salt 1 pint grape tomatoes 1/2 cup chopped, pitted black olives 6 ounces fresh goat cheese, crumbled Fresh rosemary sprigs, for garnish Preparation Preheat oven to 425 degrees. Brush an 18-by-12 1/2-inch rimmed baking sheet with oil. Place dough on sheet; press into a rounded rectangle, about 14 by 12 inches....
Ingredients 6 large eggs 1 cup (240 ml) milk can use (water or a half and half non-dairy cream mix for parave) 2 teaspoons (8 grams) pure vanilla extract ½ teaspoon (4 grams) of Nutmeg and Cinnamon Mix 3 cups (300 grams) sifted cake flour 1 1/2 cups (300 grams) granulated white sugar 1 tablespoon + 1 teaspoon (20 grams) baking powder 3/4 teaspoon (5 grams) salt 1 Stick of unsalted butter (or margarine for parave) room temperature and cut into pieces...
Ingredients ARRANGE 10 graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP. SPREAD half the pudding mixture over graham squares in pan; top with layers of 10 of the remaining graham squares, remaining pudding mixture and remaining graham squares. REFRIGERATE 3 hours. Spread with frosting just before serving....
Ingredients 2 lime wedges 1 1/4 ounces tequila 1 ounce triple sac 1 ounce rose’s lime juice dash orange juice 3 ounces sweet and sour mix Preparation Pour in glass and enjoy
Ingredients 4 3/4 cups unbleached bread flour, plus more for dusting 3/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope) 2 1/4 cups warm water (about 110 degrees) 1 tablespoon plus 1 1/2 teaspoons kosher salt 1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed 14 ounces seedless red grapes Flaky sea salt and coarse sanding sugar, for sprinkling Preparation In the bowl of a mixer fitted with the dough-hook attachment, mix together flour and yeast....
