Ingredients 2 cups sugar 1/2 teaspoon salt 1 tablespoon fresh lemon juice 1/2 cup goat's milk or heavy cream Preparation Combine sugar, salt, lemon juice, and 1 tablespoon water in wide, heavy-bottomed saucepan over medium-low heat. Cover saucepan and cook, checking occasionally until sugar melts and turns amber, 10 to 12 minutes. Do not overcook or sugar will burn. Remove from heat and slowly whisk in goat’s milk. Let cool completely....
Ingredients 4 large, thick skinned oranges 1 1/2 c granulated sugar 1/4 c light corn syrup 1 c superfine sugar, plus extra for storage. Preparation Step/Day 1: Scrub fruit hard to remove any wax coating. Score fruit into quarters and peel. Save fruit for another use. Place peel in saucepan, cover with cold water, and bring to boil. Boil for 1 minute. Drain and cover again with cold water. Put a heavy dish on top of peel to help it stay submerged....
Ingredients 1 1/2 cups baby carrots 2 tsp. butter 1/2 cup apple cider 1 tbs. agave nectar (or maple syrup or brown sugar) Pinch of dried thyme Kosher salt & freshly ground pepper Preparation Fill a small pot with cold water and add carrots. Bring to a simmer and cook until almost tender, about 8 minutes. You’ll know it’s almost tender, when you stick a fork in a carrot and it gives way but doesn’t break in 1/2....
Ingredients Filling: 1/2 cup white onion, diced small 1/4 cup red bell pepper, diced small 2 cup tomatillos, washed and diced (you can also use 8 ounce can of salsa verde if you cannot find fresh tomatillos) 3 cups shredded chicken 1 tablespoon minced pickled jalepenos (can be omitted) 1 teaspoon garlic minced 1/1 teaspoon kosher salt 1/4 teaspoon black pepper 3 cups shredded chicken 1 tablespoon minced pickled jalepenos (can be omitted)...
Ingredients 2 bags of Vanilla wafer cookies 1 jar of hazelnut cocoa spread 1 container of mascarpone cheese 2 cups rich dark expresso coffee 1 bag sweet coconut Preparation Divide the cookies into 2 groups. Spread the hazelnut cocoa spread on the first half of the cookies. Spread the Mascarpone cheese on the second half. Then put the 2 halves together . They will look like little balls. Dip each cookie for 8 seconds into the rich dark expresso coffee and then roll them in the coconut....
Ingredients 1 1/2 cup Cajun Spice Mix 12 oz dark beer 2 cups heavy cream 1 lb peeled shrimp, medium 1/2 tsp red pepper flakes CAJUN SPICE MIX 1/2 cup sweet paprika 2 1/2 Tbs cayenne pepper 2 1/2 Tbs garlic powder 1 1/2 Tbs ground black pepper 1 1/2 Tbs ground white pepper 1 Tbs dried thyme 1 Tbs dried oregano 1 Tbs salt Combine all ingredients and mix well....
Ingredients 2 teaspoons sweet paprika Pinch cayenne 1 teaspoon ground cumin 1 teaspoon sea salt 1/4 teaspoon black pepper 2 cloves garlic, mashed 1/4 cup chopped cilantro 3 Tablespoons flat leaf parsley, chopped Juice of one lemon 3 Tablespoons extra virgin olive oil Preparation Combine the seasonings and herbs and blend in a blender, or pound in a mortar. Add the lemon juice and olive oil and combine, season to taste....
Ingredients 1 can (about 8 ounces) black olives 1 can (about 8 ounces) green olives 1 tablespoon dried oregano 2 teaspoons dried crushed chiles 2 tablespoons extra-virgin olive oil Preparation Preparation Time: Approximately 5 minutes Preparation: Carefully pierce each olive several times with the tip of a small knife. Combine the black and green olives with the oregano, chiles, and olive oil, and mix well. Cover and refrigerate for at least two hours for the flavors to blend....
Ingredients 2 slices bacon 4 large eggs 1/2 cup milk 1/2 cup spinach, tough stems discarded, leaves rinsed and finely shredded 1/3 cup grated cheddar cheese 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 English muffins, split and toasted Preparation In a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired....
Ingredients For brine 1/4 lb Kosher salt, about 2 1/2 cups 2 quarts cold water 6 bay leaves 12 fresh thyme sprigs or 1/2 tsp dried thyme, crumbled 8 fresh flat-leafed parsley sprigs 1/4 tsp black peppercorns A 5-6 lb White Pekin duck, quartered 2 medium carrots 1 medium onion 1 whole clove 4 shallots 2 medium leeks (white parts only) 1 bay leaf 1 fresh thyme sprig 1 fresh flat-leafed parsley sprig...
Ingredients 2 heads broccoli, chopped 4-5 cloves garlic, sliced 1/2 large red onion, diced 1 pint grape tomatoes, halved 1/4 cup white wine 1/2 cup vegetable broth 3 ounces asiago cheese, grated (or parmesan) 1 teaspoon red pepper flakes (or more if you like heat) 2 tablespoons olive oil 1 lb fettuccine pasta, cooked according to package directions salt and pepper Preparation Finely chop broccoli. Heat olive oil in a large skillet....
Ingredients 1 package of Uncle Ben’[s Wild Rice Medley 1/2 pound cheddar cheese grated 1 tin cream of mushroom soup 2 heads of broccoli Preparation Combine about 2 cups of grated cheddar with soup. Steam broccoli slightly. Make rice according to package directions. In a buttered casserole, layer 1/2 soup-cheese mixture, rice, then broccoli, and cover with remaining soup-cheese mixture. Sprinkle with grated cheddar. Bake at 350 degrees for about 30 minutes....
Ingredients 1 lg. bunch broccoli, blanched and cut into bite-sized pieces 4 oz. shredded Cheddar 1/2 lb. bacon, fried & crumbled 1 medium red onion, chopped Dressing: 1/2 cup mayonnaise 1/4 cup sugar 1 Tbls white vinegar Preparation In a medium bowl, combine first four ingredients; mix well. In a small saucepan, combine dressing ingredients and heat over low until creamy. Pour over salad and mix well. Refrigerate before serving
Ingredients 1 (2 pound) boneless pork tenderloin (or regular pork loin) 1 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, crushed 1/2 cup water Glaze 1/2 cup brown sugar 1 tablespoon cornstarch 1/4 cup balsamic vinegar 1/2 cup water 2 tablespoons soy sauce Preparation Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours....
Ingredients 1/2 lb sweet butter 4 eggs 2 tsp vanilla 4 oz unsweetened chocolate 12 oz semi sweet choc chips 1 C flour 2 1/4 C sugar 3/4 package of Andes Mints (optional) Preparation Preheat oven to 350 degrees Melt choc and butter in microwave or on stove top. Cool. In food processor with metal blade, or with mixer, beat eggs until frothy. With machine running slowly add sugar. Mix until thick and light in color....
Ingredients 4 Boneless chicken breasts boiled and shredded. 12 oz Franks Red Hot. 2 - 8oz containers of cream cheese. 16 oz Ranch Dressing. 8 oz Shredded Monterey Jack Cheese Preparation Mix together cooked shredded chicken and Franks Red Hot sauce and pour into 9x13 baking dish. Mix cream cheese and ranch together in pan over low-medium heat. Stir until smooth. Pour over chicken. Cover with shredded cheese. Bake at 375 for 45 minutes....
Ingredients Butternut Squash Garlic Olive Oil Vegetable Stock Rigatoni Pasta Sundried tomatoes Peas (optional) Parmigiano-Reggiano Preparation Start the water for the Rigatoni - Add pasta/salt when boiling Lightly coast the bottom of your pan with Olive Oil Add the cubed Butternut Squash. (I do the work of cutting up a fresh guy but you can use any version you find, so long as it’s not seasoned, (frozen, cubed and fresh off the veggie isle ) Add 2 cloves of chopped garlic Add salt & pepper (use your own judgment as salt is a subjective ingredient....
Ingredients Preparation Step 2 Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.
Ingredients 2 egg yolks 5 garlic cloves chopped 3 Tbl Dijon mustard 2 Tbl red wine vinegar 1 Tbl Worcestershire Sauce 1 (2oz)can anchovy fillets 1/4 cup lemon juice 1 cup olive oil salt and pepper to taste Preparation Blend well and store in fridge for one week
Ingredients 1 batch thin-crust pizza dough or 2 lbs store-bought pizza dough 2-3 cups filling: any favorite combination of cooked meat, cooked veggies, and cheese Olive oil or melted butter (optional) Equipment Rolling pin Baking Sheet Parchment paper Preparation Preheat the Oven to 450°F Divide the Dough Roll the Calzone -Cut a square of parchment and roll the calzone dough on top. The dough will stick to the parchment. If it starts to curl, let the dough rest for five minutes before continuing....
