Posts

Ingredients 1 quart freshly squeezed sour orange juice 2 cups sugar 3 tablespoons honey Preparation Combine all ingredients in a medium saucepan over medium high heat. Cook mixture until reduced by half.

Ingredients 2 T canola oil 1 large onion (sliced) 1/2 pounds mushrooms (sliced) 2 T fresh garlic (diced) 2 cups very nice salsa 2 pounds fresh shrimp (shelled) 1 pound Monterey Jack cheese (grated) 1 cup cilantro (chopped) Preparation Using a large frying pan, saute in oil (over medium heat)onion, mushrooms, and garlic until the onion just begins to caramelize. Stir in the salsa. (If your favorite salsa is quite thick, add a little water....

Ingredients 2 1/8 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 12 tablespoons unsalted butter, melted and cooled to room temperature 1 cup light brown sugar ½ cup granulated sugar 1 egg 1 egg yolk 2 teaspoons vanilla extract 2 cups chocolate chips 10 ounces caramel candy squares, unwrapped 3 tablespoons heavy cream Fleur de sel (or other sea salt), for sprinkling over caramel and bars Preparation Preheat oven to 325 degrees F....

Ingredients 4 cups flour, plus more 1 T baking powder 1 T kosher salt 1/2 c. canola oil 2 T toasted sesame oil 1 1/2 c thinly sliced scallions 1 t crushed red chile flakes 1/2 t ground white pepper Preparation Process 2c flour, baking powder in food processor. With motor running, add 2/3 c cold water; process until dough forms (40sec), transfer to plate and set aside. Add remaining flour, salt to processor....

Ingredients 1 cup chicken broth 1 tablespoon capers 1 1/2 teaspoon cornstarch 1 teaspoon grated lemon zest 2 tablespoons lemon juice 1/4 teaspoons each salt and pepper 3 teaspoon stick butter 1 1/2 pound sea scallops, patted dry 1 tablespoon chopped parsley Preparation In a 2 cup liquid measure, stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves. Melt 2 teaspoon butter in a large nonstick skillet over medium-high heat....

Ingredients 1 1/2 lbs catfish fillets 2 tablespoons blackening seasoning 4 cups coleslaw mix 1/3 cup crema (Mexican-style cream) or sour cream 1 tablespoon chopped fresh cilantro 1 tablespoon lime juice 1 teaspoon sugar 1/2 teaspoon salt 8 flour tortillas (6 inch) 1/2 cup Old El Paso™ Thick ’n Chunky salsa 1 medium avocado, pitted, peeled and diced 8 lime wedges Preparation Rub catfish fillets with blackening seasoning. In large bowl, place coleslaw....

Ingredients 8 ounces medium egg noodles 1 cup frozen peas 3/4 pound large sea scallops (about 15; tough ligament removed from side of each if attached), halved horizontally 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons unsalted butter 1/2 cup dry white wine 2 tablespoons water 2/3 cup heavy cream 1/4 cup chopped fresh chives Preparation Cook noodles in a large pot of boiling salted water, uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more....

Ingredients Vegetable oil 1/2 cup honey 1 cup sugar 1 cup hulled sesame seeds, toasted 1/2 cup whole, unblanched almonds, toasted 1/2 cup sunflower seeds Preparation Lightly grease a 12-by-9-inch pan, and set aside. Place the honey and sugar in a medium saucepan set over medium heat, and cook, stirring, until the sugar has dissolved. Bring mixture to a boil, and let boil until it reaches 320 degrees, about 6 minutes....

Ingredients head lettuce torn in pieces onions chopped celery chopped frozen peas 1 pint salad dressing with a tad of sugar sprinkled on top crumbled fried bacon shredded cheddar cheese Preparation Layer ingredients in order given. Vary amounts according to your preferences. Cover with plastic wrap and place in refrigerator for 3 hours or overnight.

Ingredients 5 cups shredded green cabbage (1/2 medium cabbage, about 12 ounces) 1 1/2 teaspoons coarse salt Preparation Toss together shredded cabbage and coarse salt in a medium bowl. Let sit 30 minutes and pat dry before serving.

Ingredients ¼ cup grated pecorino or Parmigiano cheese 1 cup Bread crumbs, toasted (I toast them in a frying pan w/ a tiny bit of olive oil) 2 tablespoons capers, coarsely chopped ¼ cup currants or small raisins ¼ cup pine nuts 8 gaeta, calamata or sundried black olives, pitted and finely chopped ¼ cup chopped parsley Freshly ground black pepper 5 to 6 tablespoons olive oil 6 large slices swordfish, about ¼ inch thick...

Ingredients 28-ounce (800-gram) can diced fire-roasted tomatoes 2 teaspoons extra-virgin olive oil 4 cloves garlic, minced 1 small eggplant (3/4 pound (340 grams)), peeled and cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5 centimeters) long 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 small zucchini, cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5-centimeters) long 8 ounces (225 grams) whole-grain bow tie or other small pasta 6-ounce (170-gram) can water-packed chunk light tuna, drained and flaked...

Ingredients 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon cardamom pods, crushed and inner seeds ground 1/2 cup (1 stick) unsalted butter, cut into small pieces 1/4 cup crystallized ginger, chopped in 1/4-inch pieces 3/4 cup sour cream 1/2 cup sugar 4 teaspoons sugar 2 large eggs Preparation Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside....

Ingredients 1- 1/2 to 2 lbs of ground beef salt and pepper to taste l clove crushed garlic chopped parsley( 1-2 t if you are using dried). You judge yourself if you use fresh. Preparation combine all ingredients in large bowl. Mix well–can use your hands to make sure all is well combined. Make small meatballs and fry them in olive oil until well browned. Drain on paper towels and reserve while you make sauce

Ingredients 4 pounds russet potatoes (6 to 7), peeled and cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper 6 tablespoons unsalted butter, plus more, melted, for serving (optional) 1 cup heavy cream 1 cup sour cream Chopped chives, for serving Preparation In a large pot, cover potatoes with at least 2 inches of water. Bring to a boil, then season generously with salt. Continue boiling until potatoes are tender and easily pierced with the tip of a knife, 10 to 12 minutes....

Ingredients 1 c butter ½ c margarine 6 eggs 3 c sugar 3 C. flour ¼ t baking soda ½ t coconut extract 1 carton sour cream 1 c. coconut ¾ c sugar ¾ c water 1 t almond extract Preparation Mix butter and margarine, add sugar and cream 10 minutes. Add eggs, one at a time, beating well. Stir flour with soda and add alternately with sour cream. Fold in coconut and coconut extract....

Ingredients 6 boneless fillets of firm, white-fleshed fish (6 ounces each and about 1 inch thick), such as halibut, pompano, flounder, or turbot 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 12 thin slices of lime (about 1 1/2 limes) Green Chutney Fresh or packaged banana leaves (parchment paper can be substituted) Preparation Season fillets with salt and pepper. Place 2 slices of lime on each fillet and spoon chutney over the top; press gently....

Ingredients 1 lb. Sausage (any flavor) 1 (16oz) package shredded cheddar 2 C. Bisquick 1/4 C. Water Preparation Preheat the oven to 450. Take all ingredients and place in a mixing bowl. Mix by hand until you get a dough like consistency. Roll into bite sized balls. Place on a cookie sheet and bake for 15 minutes or until golden brown.

Ingredients 1 pound bok choy 1 pound broccoli 2 tablespoons vegetable oil, such as safflower 1 garlic clove, chopped 1 tablespoon finely grated fresh ginger 1 to 2 tablespoons soy sauce Preparation Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover....

Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 2 cups diced cooked chicken 2 cups frozen mixed vegetables, thawed (from12 oz bag) 1 can (10 3/4 oz) condensed cream of chicken soup Preparation Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unroll crust. Place crust in bottom and up sides of 1-quart casserole. In medium saucepan, combine all filling ingredients....