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Margaritta pie

Main Ingredients: 1/2 cup margarine1 1/4 cups finely crushed pretzels1/4 cup sugar14 oz. Eagle brand sweetened condensed milk1/3 cup lime juice2-4 Tbls. tequilla2 Tbls. Triple Sec1 cup whipped cream Cooking Preparation of the Recipe: Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill.In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust.Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refrigerate or freeze leftovers( if there are any)!

Blueberry cream pie

Main Ingredients: 1/2 cup cherries, pitted, quartered1 tablespoon kirsch, optional15 vanilla-cream sandwich cookies3 tablespoons unsalted butter, melted1 small package (3 ounces) cream cheese, softened1/2 cup confectioners' sugar1 teaspoon each: pure vanilla extract, minced lemon rind1 cup whipping cream, whipped to soft peaks1 cup each: blueberries, strawberries, for garnish Cooking Preparation of the Recipe: Combine cherries and kirsch in a small dish. Set aside while youmake the crust.Heat oven to 350 degrees. Crush the cookies in a blender or foodprocessor. Add butter and mix well. Press into an 8-inch pie plate.Bake until lightly colored, 8 minutes. Cool completely beforefilling.Beat cream cheese, sugar, vanilla and lemon rind until smooth.Drain any liquid from cherries into mixture. Fold into whippedcream. Sprinkle cherries over bottom of cooled crust. Top withcream mixture; refrigerate at least 4 hours or overnight.Up to several hours before serving, arrange berries on top forgarnish. Refrigerate until serving time.

Quick strawberry pie

Main Ingredients: 1 small package strawberry jello 1 small package vanilla pudding2 cups water2 packages Nutrasweet2 cups strawberriesgraham cracker crustCool Whip Cooking Preparation of the Recipe: Combine first 4 ingredients in a pan. Heat and stir until clear.Remove from heat, add strawberries. Pour into crust. Refrigerateuntil set, then top with Cool Whip.

Real chocolate banana coconut cream pie

Main Ingredients: 1 deep dish pie crust2 squares semi-sweet chocolate1 Tbsp milk1 Tbsp butter or margarine2 bananas, sliced1 1/2 cup cold milk1 pkg (4 serving) vanilla flavor instant pudding amp; pie filling1 1/2 cup shredded coconut1 1/2 cup frozen whipped topping, thawedShredded coconut, toasted Cooking Preparation of the Recipe: Bake pie crust according to package directions. Cool. Microwavechocolate, 1 Tbsp milk and butter in medium microwave safe bowl onhigh for 1 to 1-1/2 minutes stirring every 30 seconds. Stir untilchocolate is completely melted. Spread evenly in pie crust. Arrangebanana slices over chocolate. Pour 1-1/2 cups milk into largebowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in1-1/2 cups coconut. Spoon over banana slices in crust. Spreadwhipped topping over pie. Sprinkle with toasted coconut. Refrigerate4 hours or until set. Store in refrigerator. 8 servings.

Blackberry cream pie

Main Ingredients: 1 cup sugar2/3 cup all-purpose flour 2 large eggs, lightly beaten1 1/3 cups sour cream1 teaspoon vanilla extract3 cups fresh or frozen blackberries, thawed if frozen1 unbaked 9-inch pastry shell1/3 cup all-purpose flour1/3 cup firmly packed brown sugar1/4 cup chopped toasted pecans3 tablespoons softened butterwhipped creamfresh whole berries (opt) Cooking Preparation of the Recipe: Preheat oven to 400 degrees. Mix together sugar, 1/3 cup flour,eggs, sour cream and vanilla. Blend until smooth. Gently fold inblackberries. Spoon mixture into pastry shell. Bake 30-35 minutesor until center is set. Combine remaining 1/3 cup flour, brownsugar, pecans and softened butter. Mix together well. Sprinkle overhot pie. Return pie to oven for 10 minutes or until golden brown.Remove from oven and cool on wire rack. Garnish with whipped creamand whole berries if desired.

Best chocolate cream pie

Main Ingredients: 1 cup sugar1/4 cup cornstarch or 1/2 cup all purpose flour3 cups milk4 eggs1 Tbsp. margarine or butter1 1/2 tsp. vanilla3 oz. unsweetened chocolateBaked pastry shell3 Egg-White Meringue Cooking Preparation of the Recipe: For filling, in a medium saucepan combine sugar and cornstarch orflour. Gradually stir in milk and unsweetened chocolate. Cookand stir over medium-high heat till mixture is thickened and bubbly.Reduce heat; cook and stir for 2 minutes more. Remove from heat.Separate egg yolks from whites; set whites aside for meringue.Beat egg yolks lightly with a fork. Gradually stir about 1 cup ofthe hot filling into yolks. Return all to saucepan; bring to agentle boil. Cook and stir for 2 minutes more. Remove from heat.Stir in margaring or butter and vanilla. Pour the hot filling intoBaked Pastry Shell. Add meringue on top. Be sure that the pie asbeen in the refrigerator for at least 12 hours so it has time toset.

Chocolate boston cream pie

Main Ingredients: 1 cup all-purpose flour 1 cup white sugar 1/3 cup HERSHEY'S ® Cocoa Powder 1/2 teaspoon baking soda 6 tablespoons butter, softened 1 cup milk 1 egg 1 teaspoon vanilla extract 1 1/2 cups light cream 1/2 cup white sugar 1/4 cup HERSHEY'S ® Cocoa Powder 2 tablespoons cornstarch 1 tablespoon butter 1 teaspoon vanilla extract 2 tablespoons water 1 tablespoon butter 1 tablespoon corn syrup 2 tablespoons HERSHEY'S ® Cocoa Powder 3/4 cup confectioners' sugar 1/2 teaspoon vanilla extract Cooking Preparation of the Recipe: 1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan. 2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. 4 Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings. 5 Chocolate Filling:Stir together sugar, cocoa and cornstarch in medium bowl; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. 6 Satiny Chocolate Glaze:Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Fast key lime pie

Main Ingredients: 1 can sweetened condensed milk1/2 cup fresh squeezed key lime juice (8 to 10 limes)4 egg yolks Cooking Preparation of the Recipe: Whip egg yolks and blend with condensed milk. Add key lime juice, mixing only until juice is mixed in. Do not overbeat.Pour into a 9-inch baked pie shell or prepared graham cracker piecrust. Chill until set (overnight is best). Top with whippedcream if you like.

Deluxe pineapple cream pie

Main Ingredients: 1 can (16 oz) crushed pineapple2 tablespoons cornstarch1/2 cup sugar3 eggs, room temperature2 envelopes (1/4 oz each) gelatin1/4 cup fresh lime juice2 tablespoons dark rum2 cups heavy cream, whippedMacadamia Crust Cooking Preparation of the Recipe: Drain pineapple; reserve liquid. Add water to pineapple liquid tomake 1 cup. In a heavy saucepan combine 1/2 cup of the pineappleliquid, cornstarch and sugar. Separate eggs. Beat egg yolks intothe cornstarch mixture. Soften gelatin in the remaining 1/2 cuppineapple liquid. Heat cornstarch and egg yolk mixture over verylow heat until it just starts to thicken. Stir in the gelatin andblend until dissolved. Add lime juice, rum and drained pineapple.Cool mixture. When pineapple mixture is cool, beat the egg whitesuntil they hold firm peaks. Fold whipped cream into pineapplemixture; then fold in the egg whites. Pour mixture into theMacadamia Nut Crust and chill for several hours. Garnish withfresh sprigs of mint and thin slices of lime, if desired. Macadamia Crust 1 cup graham cracker crumbs1/3 cup melted butter1/4 cup sugar1/3 cup chopped macadamia nuts1/2 cup shredded coconutPreheat oven to 375F. In food processor or by hand, combine grahamcracker crumbers, melted butter and sugar. Stir in macadamia nutsand coconut. Press crumb mixture into a 9-inch pie plate. Bakefor 8 minutes. Chill until ready to use.

Easy pineapple delight

Main Ingredients: 1 box of Jiffy brand golden yellow cake mix 1 egg 1/2 cup (125 ml) of water 1 8 oz (224 grm). package cream cheese, room temperature 1/2 cup (125 ml) milk 1 box 3-3/4 oz (105 grm). instant pineapple or vanilla pudding mix 1-1/2 cups (350 ml) milk 1 20 oz (560 grm). can crushed pineapple, drained 1 9 oz (252 grm). carton cool whip 1/2 cup (125 ml) chopped nuts Cooking Preparation of the Recipe: Preheat oven to 350 degrees (175 C.) and grease a 9 inch by 13 inch cake pan. Prepare the Jiffy cake mix with egg and water exactly as indicated on the box. Bake at 350 degrees (175 C.) for 13 to 15 minutes or until a toothpick comes out clean. Take out of oven and and cool the cake. Cream together cream cheese and 1/2 cup (125 ml) milk; set aside. In a separate bowl, add the pineapple or vanilla pudding to 1-1/2 cups (350 ml) milk, and beat until smooth and thickened. Blend cream cheese and pudding mixture together, and spoon over the cooled cake. Taking the very well drained pineapple, spead it over the cream cheese mixture. Top with the cool whip, then sprinkle with finely chopped nuts. Chill in refrigerator for at least 6 hours or overnight (make a whole day earlier for the easiest cutting). Comments Note: I think it would be very easy.. perhaps easier even.. to omit the Jiffy cake mix and substitute a graham cracker crust and make the pie as directed after that.

Millionaire pie

Main Ingredients: 1 baked, 9 inch pie crust 20 oz (560 grm). can pineapple, drained 16 oz (448 grm). pkg frozen whipped topping, thawed 1/2 cup (125 ml) chopped Maraschino cherries, drained 1/4 cup (60 ml) lemon juice 14 oz (392 grm). can sweetened condensed milk 1 cup (225 ml) chopped nuts (walnuts or pecans) Preparation Cooking Preparation of the Recipe: Combine all ingredients, mix well. Pour into baked pie shell. Refrigerate for at least 60 minutes.

Caramel-pecan pie

Main Ingredients: 1 9-inch unbaked pie shell2/3 cups sugar1/4 cup butter or margarine, melted3 eggs1 jar (12 ounces) Smucker's Caramel Topping1-1/2 cups pecan halves Cooking Preparation of the Recipe: In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.Cool thoroughly on rack before serving. Cover; chill to store.

Best lemon meringue pie

Main Ingredients: 1 1/2 cups sugar3 Tbsp cornstarch3 Tbsp. all purpose flour1 1/2 cups hot water3 slightly beaten egg yolks2 Tbsp. butter or margerine1/2 tsp. grated lemon peel1/3 cup lemon juice1 9-inch pastry shell, cookedMeringue (see below) Cooking Preparation of the Recipe: In saucepan, mix sugar, cornstarch, and flour. Gradually add hotwater, stirring constantly.Cook and stir over high heat til mixture comes to boiling. Reduceheat; cook and stir 2 minutes longer. Remove form heat.Stir small amount of hot mixture into egg yolks, then return tohot mixture. Bring back to boiling and cook 2 minutes, stirringconstantly. Add butter and lemon peel. Slowly add lemonb juice,mixing well. Pour into pastry shell. Spread meringue over fillingand seal the edges. Bake at 350 F for 12 to 15 minutes. Coolbefore cutting. (Before cutting, dip knife in water.)Meringue3 egg whites1/2 tsp. vanilla1/4 tsp. cream of tartar6 Tbsp. sugarBeat egg whites with vanilla and cream of tartar til soft peaksform. Gradually add sugar, beating til stiff and glossy peaks haveformed and all sugar is dissolved.

Autumn vegetable cobbler

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 small onion, sliced 2 teaspoons olive oil 4 small red potatoes, cubed 2 carrots, chopped 1/4 cup water 2 medium leeks, halved lengthwise and cut into slices 2 cups chopped fresh spinach 1 cup vegetable broth 2 teaspoons all-purpose flour 3 tablespoons minced fresh parsley 1 tablespoon soy sauce 1/2 teaspoon salt Cornbread Topping (see recipe below) Sauté sliced onions and hot oil in a large saucepan over medium high heat until tender. Add potatoes, carrots and spinach. Cook for three minutes, or until the spinach wilts. Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce and salt into spinach mixture. Bring to a boil. Cook, stirring constantly for one minute. Reduce heat to low. Cook, stirring often, for five minutes or until thickened. Spoon vegetable mixture into a lightly greased eight inch baking dish. Drop cornbread topping by heaping tablespoonful onto hot vegetable mixture. Bake at 400 degrees F for 30 minutes, or until golden brown. Cornbread Topping 1 cup all-purpose flour 1/2 cup cornmeal 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons butter or margarine, softened 3/4 cup buttermilk 2 teaspoons honey Combine first five ingredients. Cut in butter with a fork or pastry blender until crumbly. Stir together the buttermilk and honey; stir into flour mixture.

Best zucchini pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 4 cup thinly sliced zucchini 1 cup thinly sliced onion 1/4 cup butter 2 tablespoons parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon basil 1/4 teaspoon oregano 2 eggs 2 cups shredded cheese Sauté zucchini and onion in butter. Add herbs and mix well. Spread in pie plate. Mix together eggs and cheese. Pour over zucchini. Bake 15-20 minutes at 350 degrees F or until set. Zucchini Pie 911

Pizza rice pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 2/3 cups cooked rice 1/3 cup minced onion 2 eggs, beaten 2 tablespoons melted butter 1 (8 ounce) can tomato sauce 1/4 teaspoon oregano 1/4 teaspoon basil 1 cup shredded mozzarella cheese Pepperoni, sliced 1/2 cup sliced stuffed olives Mix together rice, onion, eggs, and melted butter. Line a 12-inch pizza pan with rice mixture and bake 12 minutes at 350 degrees F, or until set. Spread tomato sauce with cheese over rice crust. Sprinkle with spices and cheese. Top with pepperoni and olives. Bake at 350 degrees F for 20 to 25 minutes. After removing from oven, allow to stand a few minutes before serving. Pizza Rice Pie 909 Yellow Squash Pie 2 cups yellow squash, cooked and drained well 4 whole eggs, lightly blended 1 cup granulated sugar 4 tablespoons lemon extract 9-inch pie plate Lightly butter the pie plate. Cook enough yellow squash to equal 2 full cups cooked and drained. In mixing bowl, put squash, eggs and sugar; stir. Do not beat. Add lemon extract. Pour into prepared pie plate. Bake approximately 40 minutes at 350 degrees F or until pie is of custard consistency. Cool. Serve cold. Tastes like lemon custard. Yellow Squash Pie 910

Pinto bean pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/2 cup granulated sugar 1 cup brown sugar, packed 2 eggs, beaten 1/2 cup butter 1 heaping cup mashed, cooked pinto beans 1 unbaked 9-inch pie shell Whipped topping or ice cream Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans; blend well. Pour into unbaked pie shell and bake at 375 degrees F for 20 minutes. Reduce heat to 350 degrees F and bake an additional 25 minutes or until knife inserted in center comes out clean. Serve with whipped topping or a scoop of ice cream. Pinto Bean Pie 908

Jicama pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (1/2 pound) jicama, peeled and shredded 1/2 cup sherry 1/2 cup water 3/4 cup plus 2 teaspoons granulated sugar, divided 6 tablespoons flour 1/4 teaspoon salt 3 egg yolks 2 cups milk, divided 1 cinnamon stick 2 1/2 teaspoons butter, divided 1 (9-inch) pie shell, baked and cooled 1/4 teaspoon ground cinnamon Combine first three ingredients in small saucepan. Bring to boil; reduce heat. Cover and boil gently 45 minutes or until most of liquid has evaporated. Drain well; set aside. Mix 3/4 cup sugar, flour and salt in saucepan. Beat yolks and 1 cup milk in small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon stick. Stir over medium heat until mixture boils and becomes very thick. Discard cinnamon stick. Add jicama mixture to milk mixture. Cook and stir 1 or 2 minutes longer, until mixture is very thick. Stir in 1 1/2 teaspoons butter. Put mixture into pie shell. Sprinkle with cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly. Serve warm or at room temperature. Jicama Pie 907

Hash brown pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Serves 6. 1/4 cup vegetable oil 2 pounds (about 3 large) russet potatoes, peeled and grated 1 small to medium onion, finely diced 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper or more to taste 1 cup crème fraîche 1/2 cup half-and-half 3 large eggs 1 to 2 tablespoons minced fresh chives 1/4 teaspoon dry mustard 1 cup grated pepper jack or sharp Cheddar cheese (about 1/4 pound) Paprika Preheat oven to 375 degrees F. Warm oil in a heavy, ovenproof 8- to 9-inch skillet over medium heat. Add potatoes and onion, stir to coat with oil, sprinkle in at least 1/2 teaspoon each salt and pepper, and pat mixture down. Par-cook potatoes, scraping up and patting back down several times, until golden, somewhat sticky, crispy in spots, and reduced in volume by about half, about 15 minutes. Remove from heat. Press potato mixture down around bottom and up edge of skillet to form a crust about 1 1/2 inches high. A spoon helps in shaping it evenly. Whisk together crème fraîche, half-and-half, eggs, chives, dry mustard and 1/4 teaspoon each of salt and pepper. Sprinkle cheese into potato crust, then pour crème fraîche mixture over cheese. Dust with paprika. Bake 25 to 35 minutes, until puffed and lightly browned and a small thin knife inserted in center comes out clean. Let sit at least 10 minutes to firm a bit before slicing. Cut into wedges and serve. Hash Brown Pie 905 Italian Zucchini Crescent Pie Yield: 6 to 8 servings 3 tablespoons butter or margarine 4 cups thinly sliced zucchini 1 cup chopped onion 1/2 cup chopped fresh parsley or 2 tablespoons dried 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 2 eggs, beaten 8 ounces (2 cups) mozzarella cheese, shredded 1 (8 ounce) can crescent dinner rolls 2 teaspoons prepared mustard Preheat the oven to 375 degrees F. In a large skillet, melt the margarine over medium heat. Add the zucchini and onion and sauté until the onion is golden, about 10 minutes. Remove from the heat. Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture. Place the crescent rolls in an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil. Let stand for 10 minutes before serving. Italian Zucchini Crescent Pie 906

Caramelized onion risotto pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 Vidalia or Walla Walla onions 2 tablespoons butter 2 cloves garlic minced 1/4 teaspoon each salt and white pepper 2 tablespoons granulated sugar 1/4 cup sherry 1 teaspoon Worcestershire sauce 1/2 pound asparagus cut into 1-inch pieces or 1 1/2 cups frozen peas, thawed 1 cup arborio rice 1/2 cup white wine 2 1/2 cups warm chicken or vegetable broth 1 cup freshly grated parmesan cheese 2 tablespoons chopped fresh thyme or 2 teaspoons dried 1/2 teaspoon each salt and white pepper 2 beaten eggs 1 tablespoon parsley Peel onions, cut into quarters and slice thinly. In large heavy skillet over medium low heat melt butter. Add onions, garlic, salt and pepper and cook stirring often for about 10 minutes or until translucent. Increase heat to medium high and cook, stirring often for 4 minutes or until onions are browned. Sprinkle with sugar, cook, stirring often for 6-8 minutes or until caramelized. Stir in sherry and Worcestershire sauce. Set aside. Cook asparagus for 3 minutes-just to bright green. Drain and plunge into ice water, drain and pat dry. Add to onions in skillet and cook over medium heat. Stir in rice, cook, and stir constantly for 2 minutes. Add wine and cook, stirring constantly until wine is absorbed. Now start to add stock-1 cup at a time making sure each time it is absorbed completely. When stock is absorbed and rice is tender firm stir in cheese, thyme salt and pepper. Stir in eggs and spoon into a buttered 9-inch pie plate. Bake at 350 degrees F for 30 minutes and top is golden brown. Makes 8 servings. Caramelized Onion Risotto Pie 903 Corn and Chile Pie Vegetable oil 6 or 7 (5-inch) corn tortillas 1 onion, chopped 1 (4 ounce) can diced green chiles or 1 or 2 jalapeño chiles, stemmed, seeded and chopped 1 1/2 cup corn kernels, fresh or frozen 2 cups shredded Monterey jack cheese 4 eggs, beaten 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Preheat oven to 350 degrees F. Coat a small skillet with oil and place over low heat. Briefly fry tortillas just to soften. Arrange tortillas in 9- or 10-inch pie plate, overlapping to cover bottom and overhang the edges about 1 1/2 inches. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sauté onion until soft. Stir in chiles and corn kernels and sauté about 1 minute longer. Transfer mixture to lined pie plate. Sprinkle cheese over the top of the onion and corn mixture. In a bowl, beat together eggs, milk, salt and pepper. Pour over filling. Bake about 45 minutes, or until almost set in the center. Cool 10 minutes before serving. Serves 8. Corn and Chile Pie 904

Real bean pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3 (16 ounce) cans any colored bean, drained and mashed 3 large eggs 1/4 cup melted unsalted butter 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 tablespoon fresh lemon (or orange) juice 1 cup evaporated milk 1 cup firmly packed brown sugar 1 unbaked 9-inch pie shell Preheat oven to 450 degrees F. Combine all ingredients except pie shell and stir to blend. When well combined, pour into pie shell. Place in preheated oven and bake for 15 minutes. Lower heat to 350 degrees F and bake an additional 30 minutes, or until center is set. To serve, add a dollop of freshly whipped cream to each slice. Bean Pie 902

Wild plum tarts

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/2 cup butter, softened 3 ounces cream cheese, softened 3/4 teaspoon grated orange rind 3/4 teaspoon grated lemon rind 1 cup sifted flour 1 1/2 cups finely chopped pecans 1/2 pint wild plum jelly Beat butter and cream cheese until smooth. Add orange and lemon rinds. Add flour slowly until well blended. Refrigerate for 1 hour. Pinch dough into small balls. Place balls in miniature muffin tins and press dough into each to form shells. Place some nuts in bottom of each shell. Add about 1 teaspoon plum jelly to each and top with more nuts. Bake in preheated 400 degree F oven until dough is golden brown. Cool before removing from tins. Makes 2 1/2 to 3 dozen. Wild Plum Tarts 901

Deluxe zucchini quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 4 eggs 1 cup Bisquick 3 zucchini 1 onion 1 cup grated Cheddar cheese 1/2 cup vegetable oil Grate zucchini (with skin) and grate onion. Mix (by hand) with Bisquick, grated cheese and oil. Beat eggs and pour into mixture and mix well. Pour into a square pan. Do not grease pan. Bake uncovered at 350 degrees F for about 40 minutes until golden brown on top. Let cool before cutting into squares. Zucchini Quiche 781

Vegetable quiches

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Using tortillas for the crust and fat-free egg product, reduced-fat cheese, and evaporated skim milk for the filling cuts the fat down to just 4 grams per serving. A traditional quiche has more than 20 grams of fat per serving. Nonstick spray coating 3 (7- or 8-inch) flour tortillas 1/2 cup shredded reduced-fat Swiss, Cheddar or mozzarella cheese 1 cup broccoli florets 1/2 of a small red sweet pepper, cut into thin strips (1/2 cup) 2 green onions, sliced 1 (8 ounce) carton refrigerated or frozen egg product, thawed (about 1 cup) 3/4 cup evaporated skim milk 1/4 teaspoon dried thyme, crushed 1/8 teaspoon salt 1/8 teaspoon black pepper Thin strips red sweet pepper (optional) Spray three 6- to 7-inch individual round baking dishes* with nonstick coating. Carefully press tortillas into dishes or pans. Sprinkle with cheese. In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onion in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes or pans. In a medium mixing bowl stir together egg product, evaporated skim milk, thyme, salt, and black pepper. Pour over vegetables in baking dishes or pans. Place on a baking sheet. Bake in a 375 degree F oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand 5 minutes before serving. Garnish with additional strips of sweet pepper, if desired. * Or, spray six 6-ounce custard cups with nonstick coating. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with points toward center. Tortillas do not have to cover cups completely. Continue as above. Makes 6 servings. Vegetable Quiches 780

Deluxe tuna quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 (6 ounce) cans tuna packed in water, drained dry 4 green onions, white and green parts, sliced 1 cup shredded Swiss cheese 1 (9-inch) pie crust, unbaked 3 eggs 1 cup mayonnaise 1 cup half-and-half Preheat oven to 375 degrees F. Spread tuna, green onions and cheese on bottom of crust. Mix eggs, mayonnaise and half-and-half with a whisk until smooth. Pour slowly on top of ingredients in crust. If mixture is not going through to bottom of crust, carefully lift tuna to allow liquid to fill crust. There will be approximately 1/3 cup of liquid that will not fit into crust; discard it. Bake 45 to 50 minutes. Let sit 5 minutes before cutting. Makes 8 servings. NOTE: Other fillings to consider include 1 (13 ounce) can salmon, or 1 1/2 cups chopped ham, cooked bacon, cooked sausage, mushrooms or onion. Other cheeses may substitute for Swiss. Tuna Quiche 779

Tortilla quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (12-inch) flour tortilla 1 1/2 cups grated Monterey jack cheese 1 cup grated sharp Cheddar cheese 1 (4 ounce) can chopped green chiles 3 eggs 1 cup sour cream 1/4 teaspoon salt 1/8 teaspoon cumin Preheat oven to 350 degrees F. Place tortilla in bottom of a lightly greased 10-inch pie plate. Sprinkle jack cheese and half of Cheddar cheese over tortilla. Sprinkle chiles over cheese. Beat eggs, sour cream, salt and cumin. Pour over chiles and top with the remaining Cheddar cheese. Bake for 45 minutes. Let sit 10 minutes before cutting. Makes 6 servings. Tortilla Quiche 778

Best taco quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 pounds ground beef 1/2 cup sour cream 2 envelopes taco seasoning 3 cups shredded lettuce 4 eggs 3/4 cup fresh salsa 3/4 cup milk 1/4 cup chopped green bell pepper 1 1/4 cups biscuit mix 1/4 cup chopped green onions Dash of pepper 8 ounces shredded Cheddar cheese In a skillet brown ground beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13 x 9-inch baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper; mix well. Pour over the meat. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until golden brown. Cool for 5 to 10 minutes. Spread sour cream over the top; sprinkle with lettuce, salsa, green pepper, onions and cheese. Serve immediately. Yield: 8 servings Taco Quiche 776 Tomato Quiche 2 medium tomatoes Pastry for one crust 9-inch pie 4 eggs 1 1/2 cups milk 2 cups shredded Swiss cheese 1/2 cup chopped onions 1 1/4 teaspoons salt 1/4 teaspoon ground black pepper Hold tomatoes at room temperature until fully ripe. Cut one into small dice; slice the second tomato. Set both aside separately. Roll pastry to fit a 9-inch pie pan. Fit pastry into pan and flute edges. Prick bottom and sides of pastry. Refrigerate for 10 minutes. Bake in a preheated 450 degrees F oven until golden, about 8 minutes. Remove pie shell. Reduce oven temperature to 325 degrees F. In a medium bowl lightly beat eggs. Stir in milk, cheese, onions, salt, black pepper and reserved diced tomato. Pour into baked pie shell. Bake for 30 minutes. Top with reserved sliced tomatoes. Bake until a knife inserted in center comes out clean, about 25 minutes longer. Let pie stand at room temperature for 10 minutes before cutting. Tomato Quiche 777

Southwestern quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Prepared pie crust dough 1 large tomato, sliced 1 (2 1/4 ounce) can sliced black olives 6 scallions, chopped 8 ounces Monterey jack with jalapeños, grated 4 eggs 1 tablespoon flour 1/2 cup half-and-half Pinch of nutmeg Preheat oven to 375 degrees F. Place pie crust in an 8- or 9-inch pie pan. Arrange tomato slices on bottom. Drain olives. Over tomatoes, sprinkle olives, onions and cheese. Beat eggs with flour, half-and-half and nutmeg. Bake 50 minutes or until lightly brown on top. Makes 6 to 8 servings. Southwestern Quiche 774 Spicy Roast Beef and Pepper Jack Quiche 1 (15 ounce) package folded refrigerated pie crust 1 cup (4 ounce) shredded pepper-jack cheese 1 cup (4 ounce) shredded Swiss cheese 1 1/2 cups (8 ounces) finely chopped leftover roast beef 1 cup (1/2 pint) heavy cream 4 eggs 1/4 teaspoon dry mustard 1/4 teaspoon black pepper Preheat oven to 325 degrees F. Unfold the pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. In a medium bowl, combine the pepper-jack cheese, Swiss cheese and roast beef; mix well and spoon into the pie crust. Using the same bowl, whisk together the remaining ingredients; pour over the roast beef and cheese mixture. Bake for 55 to 60 minutes, or until a knife inserted in the center comes out clean. Cut into 8 pie-shaped wedges to serve. Spicy Roast Beef and Pepper Jack Quiche 775

Shrimply delicious quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3/4 pound raw, peeled and de-veined shrimp, fresh or frozen 1 tablespoon salt 2 cups water 1 1/2 cups sliced fresh mushrooms 2/3 cup sliced scallions 1/4 cup butter or margarine, melted 4 eggs, well beaten 1 1/2 cups half-and-half 1 teaspoon salt 1/8 teaspoon dry mustard 1 cup shredded mozzarella cheese 2 unbaked 9-inch pie shells Thaw shrimp if frozen. Add salt to water and bring to a boil. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold running water for 1 to 2 minutes. Remove any remaining particles of sand vein. Chop shrimp. Cook mushrooms and scallions in butter until tender, but not brown. Combine eggs, half-and-half, salt and dry mustard; beat until smooth. Layer half of the rock shrimp, half of the mushroom mixture and half of the mozzarella cheese in each pie shell. Pour half of the egg mixture into each pie shell. Bake at 425 degrees F for 15 minutes; reduce heat to 300 degrees F and continue to bake for 30 minutes or until knife when inserted in the center comes out clean. Let stand 15 minutes before serving. Makes 6 servings. Shrimply Delicious Quiche 773

Best shrimp quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (9-inch) partially-baked pie shell 1/2 pound shrimp, cooked, diced 1/4 cup scallions, sliced Pinch of pepper 1 cup heavy cream or half-and-half 3 eggs 2 fresh tomatoes, sliced 1/4 cup Swiss cheese, grated 2 tablespoons butter Sauté scallions in butter. Add shrimp and pepper and cook for 2 minutes. Set aside. Beat together eggs and cream. Spread shrimp mixture in bottom of pie shell. Pour cream mixture over shrimp. Top with slices of tomato and sprinkle with cheese. Bake at 375 degrees F for 25 minutes. Shrimp Quiche 772

Shrimp chile quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 Pet-Ritz® Regular Pie Crust Shell, thawed 2 eggs 1 small can Pet® evaporated Milk 2 tablespoons flour 3/4 teaspoon garlic salt 1/2 cup (2 ounces) shredded Cheddar cheese 1/2 cup (2 ounces) shredded Monterey jack cheese 1/2 cup chopped onion 1 (4 ounce) can Old El Paso® Green Chiles 1 (4 1/2 ounce) can Orleans® De-veined Medium Shrimp, drained Preheat oven and cookie sheet to 450 degrees F. Partially bake pie shell about 6 minutes. Remove from oven. Reduce oven temperature to 350 degrees F. Beat together eggs, evaporated milk, flour and garlic Shrimp Chile Quiche 771

Easy sausage quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (16 ounce) box hot roll mix 1 pound bulk sweet or hot Italian sausage 4 cups sliced fresh mushrooms 1 cup chopped onion 1 cup chopped red sweet pepper 2 cloves garlic, minced 1 (8 ounce) can pizza sauce 2 cups shredded smoked mozzarella or provolone cheese (8 ounces) 1 egg 1 tablespoon water Prepare hot roll mix according to package directions through the kneading step. cover; let dough rest 5 to 10 minutes. Preheat oven to 350 degrees F. In a large skillet cook sausage over medium heat until meat is brown. Drain off fat, reserving 1 tablespoon fat in skillet. Add mushrooms, onion, red pepper and garlic. Cook over medium heat until vegetables are tender. Drain off any liquid. Stir in pizza sauce. In a small bowl beat together egg and water; set aside. Grease bottom and sides of a 9-inch springform pan. On a lightly floured surface roll three-fourths of the dough into a 15-inch circle. Fit into the bottom and press up the sides of the springform pan. Sprinkle bottom of dough with 1/2 cup of the mozzarella or provolone cheese. Spoon meat mixture over cheese. Sprinkle remaining cheese over meat. Press lightly into meat filling. On a lightly floured surface roll remaining dough into a 9-inch circle; place on top of meat-cheese mixture. Fold bottom dough over top dough; pinch to seal. Brush top of pie with egg-water mixture; allow to dry 5 minutes. With a sharp knife, score top of pie in a diamond pattern, but do not cut all the way through the dough. Bake for 45 to 50 minutes or until golden brown. Cool in pan on a wire rack for 20 minutes. To serve, use a small spatula or table knife to loosen pie from sides of pan. Remove sides of pan; cut into wedges. Makes 8 main dish servings. Sausage Quiche 770

Deluxe salmon quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 unbaked 9-inch pastry shell 1 (15 1/2 ounce) can red salmon 3 large eggs 1 cup small curd cream-style cottage cheese 2 teaspoons Dijon mustard 3/4 teaspoon salt 1/2 cup half-and-half 1 (4 ounce) can sliced mushrooms 1/2 cup shredded carrot 1/4 cup thinly sliced scallion Parsley Partially bake pastry shell on lower rack of 375 degree F oven 15 minutes. Meanwhile, drain salmon, reserving 2 tablespoons liquid. Break salmon into chunks. Beat eggs with cottage cheese, mustard and salt. Add half-and-half, salmon liquid and undrained mushrooms. Stir in carrot, onion and salmon. Ladle into partially baked pastry shell. Return to oven and bake 45 minutes longer or until set in center. Let stand 10 minutes. Garnish with parsley sprig. Cut into wedges and serve warm. Makes 6 to 8 servings. Salmon Quiche 769

Real reuben quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 35 Waverly Crackers, finely rolled (about 1 1/2 cups crumbs) 1 1/2 teaspoons caraway seed 1/4 cup butter or margarine, melted 1 cup shredded Swiss cheese, divided 4 ounces deli sliced corned beef, chopped 1/2 cup sauerkraut, well drained 2 tablespoons sliced pimientos 4 eggs, beaten 1 cup milk 1 tablespoon Grey Poupon Dijon Mustard Sliced dill pickles, for garnish Mix cracker crumbs, caraway seed and butter or margarine; press on bottom and side of 9-inch pie plate. Bake at 375 degrees F for 5 to 7 minutes or until lightly browned. Sprinkle half the cheese over crust; top with corned beef, sauerkraut, pimientos and remaining cheese. Beat eggs, milk and mustard; pour over pie filling. Bake at 375 degrees F for 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; serve garnished with pickles if desired. Makes 6 servings. Reuben Quiche 768

Quiche me quick

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3 eggs 1 1/2 cups milk Dash of pepper 1/2 cup buttermilk baking mix 1/4 cup butter, melted 8 strips bacon, fried and crumbled 1 cup Cheddar cheese, grated Combine eggs, milk, baking mix, butter and pepper in blender. Pour into a greased 9-inch glass pie pan. Sprinkle with bacon and cheese, pressing below surface of milk. Bake at 350 degrees F for 30 minutes. Let stand 10 minutes before serving. Quiche Me Quick 767

Easy quiche lorraine

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (9-inch) pastry shell 1/4 pound sliced bacon, cut into 1-inch pieces 2 cups cream or milk 3 eggs, well beaten Salt and freshly-ground pepper, to taste A grating of fresh nutmeg 1/2 cup diced or shredded Gruyere or Swiss cheese Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling up during cooking. Fry the bacon in a large skillet over high heat until much of the fat is rendered out, but do not fry it until it is crisp. Drain the bacon on paper towels. Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well. Place the bacon in the bottom of the pie shell, followed by the cheese. Pour the egg mixture into the shell and bake in a preheated 375 degree F oven for 30 to 40 minutes, until the top is golden brown and a wooden pick inserted in the center comes out clean. Allow to cool and serve lukewarm. Serves 6 to 8. Quiche Lorraine 766

Potato chip quiche lorraine

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/2 cups finely crushed potato chips 1 teaspoon paprika 1 cup half-and-half 1 cup whipping cream 3 eggs, beaten 1/4 pound bacon, cooked crisp and crumbled 2 tablespoons sliced scallions 1/4 teaspoon salt Dash each pepper and nutmeg 2 cups grated Swiss cheese Combine chips and paprika; gently press into bottom and 1 1/2 inches up sides of 8-inch springform pan. In saucepan warm half-and-half and cream; beat into eggs to blend. Stir in remaining ingredients. Pour into crust. Bake in 375 degrees F oven 30 to 35 minutes, until custard is set and golden. Makes 6 servings. Potato Chip Quiche Lorraine 765

Pet salmon quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 Pet-Ritz® Regular Pie Crust Shell 1 (8 ounce) can salmon, drained 1 small can Pet® Evaporated Milk 1 cup (4 ounces) Cheddar cheese, shredded 1/2 cup finely chopped onion 2 eggs, separated 1 tablespoon dried parsley flakes 1 tablespoon lemon juice 1 teaspoon seasoned salt 1/4 teaspoon pepper Preheat oven and cookie sheet to 450 degrees F. Partially bake pie shell, about 6 minutes. Reduce oven temperature to 375 degrees F. Remove the bone and skin from salmon. Flake salmon and mix with evaporated milk, cheese, onion, egg yolk, parsley, lemon juice and seasoning. Beat egg whites until stiff. Fold egg whites into salmon mixture. Spoon into partially baked pie shell. Bake on preheated cookie sheet, until filling puffs and is golden brown, about 30 to 35 minutes. Cool 10 minutes before serving. Pet Salmon Quiche 764

Mushroom crust cheese quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3/4 pound fresh mushrooms, chopped 5 tablespoons butter, divided 1/2 cup finely crushed saltines (12 crackers) 1/4 cup sliced green onions with tops 8 ounces Monterey jack cheese, shredded 1 cup cottage cheese 3 eggs 1/4 teaspoon pepper Paprika Sauté mushrooms in 3 tablespoons butter until limp. Add saltine crumbs and let cool. Spread in buttered 9-inch pie plate and pat down and up sides to form crust. Sauté onions in 2 tablespoons butter for 1 to 2 minutes. Spread over mushroom crust. Sprinkle shredded cheese over onions. Blend together cottage cheese, eggs and pepper until smooth. Carefully pour in pie plate over cheese. Sprinkle with paprika. Bake in a preheated 350 degree F oven for 30 minutes or until knife inserted in center comes out clean. Mushroom Crust Cheese Quiche 763

Good mexican quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 4 (6-inch) flour tortillas 4 ounces jack cheese with peppers, sliced 1/2 teaspoon chili powder 2 cup milk 4 eggs, beaten 1/2 teaspoon salt 1 (3 ounce) can French fried onions 1/4 teaspoon dry mustard Press one flour tortilla in each of four casseroles; top with cheese slices and about 3/4 of the onion rings. In saucepan, heat milk to almost boiling. Gradually add hot milk to eggs, blending well; stir in salt, chili powder and mustard. Divide egg mixture between casseroles. Bake at 350 degrees F for 23 minutes. Top with remaining onions and bake 5 minutes more. Let stand at room temperature for 5 minutes before serving. Makes 4 individual casseroles. Mexican Quiche 762

Lindsay quiche tell

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/2 cups whipping cream 1/2 cup buttermilk 4 eggs, lightly beaten 1/4 teaspoon salt Dash of pepper 1/4 pound bacon, cooked and crumbled 1/4 pound Swiss cheese, shredded (2 cup) 2 tablespoons sliced scallions 1 (6 ounce) can Lindsay® Large Pitted, Ripe Olives, drained 1 pastry-lined 9-inch pie plate or quiche dish (unbaked) Preheat oven to 375 degrees F. Heat cream and buttermilk; whisk in eggs and seasonings. Stir in cheese, bacon, onions and Lindsay® Olives. Pour into pastry shell. Bake for 30 to 35 minutes, until custard is set and golden. Garnish with chopped parsley, if desired. Makes 6 servings. Lindsay Quiche Tell 761

Jalapeno quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 8 eggs 1/2 cup flour 3/4 teaspoon salt 1 teaspoon baking powder 16 ounces shredded Monterey jack cheese 1 1/2 cups cottage cheese 1/4 cup chopped jalapenos Beat eggs for 3 minutes. Combine and mix well with eggs the flour, salt and baking powder. Add to mixture the shredded Monterey jack cheese, cottage cheese and chopped jalapenos. Pour into greased 9 x 13-inch dish. Bake at 350 degrees F for 30 to 35 minutes. Let stand 10 minutes before cutting. Jalapeno Quiche 760

Hungry man's quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Yield: 1 (10-inch) deep-dish quiche 1 (10-inch) deep-dish pastry crust 3 small potatoes, cooked and mashed 1/4 cup cubed ham (1/4-inch cubes) 2 cups grated cheese 5 eggs 1 cup milk Preheat oven to 325 degrees F. Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places. Bake crust for 15 minutes, then remove from oven. Increase oven temperature to 375 degrees F. Layer potatoes, ham, and cheese into crust. Beat eggs and milk together and pour into crust. Bake 30 minutes at 375 degrees F. Lower heat to 350 degrees F and bake for additional 10 minutes. Hungry Man's Quiche 759

Real green chile quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Olive oil cooking spray 5 thin 10-inch flour tortillas 1/3 cup grated Parmesan cheese 1/2 cup sour cream, light or regular 2 extra-large eggs 1 (7 ounce) can green chiles, drained and rinsed 1 jalapeño chile, seeded and minced (optional) 1/4 cup chopped onion 1 tablespoon minced cilantro 1 1/2 cups grated Monterey jack cheese Chile powder or paprika Preheat oven to 350 degrees F. Mist a 13 x 9-inch baking dish or other shallow ovenproof dish with the olive oil spray. If the tortillas are cold and stiff, warm them in the microwave to make them more pliable. Fit them into the baking dish, overlapping and with at least 2 inches of the edges sticking up out of the dish. When all the tortillas are fitted into the dish, mist them with cooking spray. Sprinkle evenly with the Parmesan cheese and bake for 5 minutes. Remove from the oven but leave the oven on. Put the sour cream, eggs, 2 of the green chiles, the jalapeño, onion and cilantro into the bowl of a food processor. Process until well blended. Pour into the pre-baked tortilla shell. Layer the Monterey jack cheese over the filling and then sprinkle with a little red chile powder or paprika. Bake for 18 minutes, or until the filling is set. Remove and cool for at least 15 minutes. Use a wide spatula to help slide the tortilla quiche out of the dish, and cut into small pieces. Serves 6 as part of a brunch buffet. Green Chile Quiche 758

Crescent quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (8 ounce) package refrigerated quick crescent dinner rolls 1 egg, beaten 1 1/2 cup evaporated milk 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1 1/2 cups shredded Swiss cheese 1 cup sliced fresh mushrooms 1 cup shredded or chopped zucchini Note: Substitute 1 package of frozen spinach, cooked and drained, for the mushrooms and zucchini, or create your own. Preheat oven to 325 degrees F. Crust: Separate dough into 8 triangles. Place dough in ungreased 9-inch pie pan or quiche pan, pressing pieces together to form a crust. Sauté mushrooms and zucchini; cool mixture. Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Spread cooled mushroom/zucchini mixture over bottom of unbaked crust. Pour egg mixture into crust. Bake for 25 to 30 minutes until set (40 to 45 minutes for quiche pan). Allow to cool approximately 5 minutes before serving. This may be baked ahead of time, refrigerated, then reheated. Crescent Quiche 757

Best crab quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Crust 1/2 recipe plain pastry or 1 layer pie crust mix for 9-inch pie Filling 7 1/2 ounces fresh lump crab meat (shells and cartilage removed) 3 ounces Swiss cheese, grated 4 eggs 2 cups half-and-half 1/3 cup onion, minced 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon fresh parsley, chopped Preheat oven to 425 degrees F. Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. Over the dough, sprinkle all of crab meat, then all of cheese. In a bowl, beat eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley. Place pan on a cookie sheet; set on middle rack in oven. Bake at 425 degrees F for 15 minutes, then reduce heat to 300 degrees F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven; let cool 10 minutes. Cut and serve warm. Yields 6 slices. Crab Quiche 756

Real classic quiche lorraine

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 6 slices bacon Egg Pastry for Quiche 4 eggs 1 1/4 cups half-and-half 1/2 cup whipping cream 3/4 teaspoon salt 1/4 teaspoon ground white pepper 1/4 teaspoon freshly grated nutmeg Preheat oven to 375 degrees F. Prepare Egg Pastry for Quiche and bake the empty shell for 10 minutes. Remove from oven and set aside. Sauté bacon in a skillet over medium-high heat until barely crisp (about 6 minutes); drain well. Chop into pieces and sprinkle over bottom of the partially baked quiche shell. In a mixing bowl, beat eggs and stir in half-and-half, cream, salt, pepper and nutmeg. Pour over bacon in shell and bake until knife inserted in center comes out clean (45 to 50 minutes); custard will be soft. Remove from oven and cool 30 minutes. Serve at room temperature. Egg Pastry 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 cup butter 2 tablespoons vegetable shortening 1 egg, slightly beaten In medium bowl, mix flour and salt. Using a pastry blender or two knives, cut in butter and shortening until mixture is crumbly. Gradually add egg to flour mixture, stirring until dough is evenly moistened and begins to cling together. Shape into a flattened ball. Roll out on a floured board or pastry cloth to about a 12-inch circle. Ease pastry into a 9 1/2-inch quiche pan. Trim edge to about a 1/2-inch overhang, then fold pastry under, even with top of dish. Classic Quiche Lorraine 755

Chicken and potato quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 unbaked pie shell 4 ounces Swiss cheese shredded 1 cup cooked chicken cubed or seasoned 1 can condensed cream of potato soup ( this soup is great because it has chunks of potatoes) 1/2 cup milk 6 large eggs lightly beaten Preheat oven to 350 degrees F. Sprinkle Swiss cheese over pie crest. Then sprinkle the chicken evenly on top of the cheese. Set aside. Combine the soup and milk mixing until well blended. Stir in the eggs mixing well. Pour into the pie shell and bake for 35 to 40 minutes or until golden in color and knife inserted in center comes out clean. Remove from oven onto a wire rack and let stand 5 minutes before serving. Note: this quiche puffs up beautifully while baking and then settles. This would also taste great with some peas and carrots. ( it can almost be called chicken pot quiche without the crust on top. Chicken and Potato Quiche 754

Cheesy bacon quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/4 cups Bisquick 1/4 cup margarine or butter, softened 2 tablespoons boiling water 1 cup shredded Swiss cheese 6 ounces Canadian bacon, chopped 1/4 cup green onions, sliced 1 1/2 cups half-and-half 3 eggs 1/2 teaspoon salt 1/4 teaspoon cayenne Heat oven to 400 degrees F. Grease a 9-inch pie plate. Stir Bisquick and butter until blended. Add boiling water, stir vigorously until soft dough forms. Press dough in bottom and up sides of pie plate, forming edges on rim of pie plate. Sprinkle cheese, bacon and onions over crust. Beat half and half and eggs. Stir in salt and pepper. Pour into crust. Bake 35 to 40 minutes until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cheesy Bacon Quiche 753

Casserole quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 (8 count) packages crescent roll refrigerated dough 1 pound bacon, cooked crisp and crumbled 1 can French fried onions 6 eggs, beaten 1 (14 ounce) can cream-style corn 1 (12 ounce) can whole kernel corn, drained 3 cups shredded Cheddar cheese 16 ounces sour cream 1/2 teaspoon salt Spray a 9 x 13-inch pan with cooking spray. Line the pan with the crescent dough going all the way up the sides. Make sure to press the perforations closed. Sprinkle the dough with crumbled bacon and onion. Mix remaining ingredients. Pour into pan. Bake at 350 degrees F for 35 to 40 minutes, or until the center is set. On humid days, it may take longer to bake. If the edges of the crust start to brown too quickly, cover with foil. Let rest 15 to 20 minutes before serving. NOTE: These can be made into mini quiches. Just line greased muffin tins with the dough, fill, and bake 15 minutes or until set. Casserole Quiche 752

Real coconut chicken tenders recipe - joël robuchon recipe

Main Ingredients: Recipe: Coconut Chicken Tenders with Honey Marmalade dipping sauce Ingredients: 2 lbs of chicken tenders 1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores) 1 cup of shredded sweetened coconut 1 egg 1/2 can of condensed milk 1/2 cup of orange juice salt and pepper to taste Peanut Oil for frying Cooking Preparation of the Recipe: On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your ?wet? mixture is well incorporated. In another bowl, mix coconut and panko crumbs. Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2? of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix. Set each coated chicken on a cookie cooling rack. Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy! Honey Marmalade Dipping Sauce Recipe: 1/2 cup of honey 1/2 of marmalade Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

Chicken pot pie - joël robuchon recipe

Main Ingredients: BEVERAGE TO ACCOMPANY: Chardonnay or Sauvignon Blanc Makes 6 (1 1/2-cup) or 8 (1 cup) portions (10 cups of filling) 1 1/2 cups homemade chicken stock (or Swansons?s organic, slow sodium) 2 1/2 ounces dried porcini or shiitake mushrooms 2 pounds boneless, skinless free range chicken breasts 2 cups julienne carrots 1 1/2 cups frozen, thawed pearl onions 1 1/2 cups halved sugar snap peas or lima beans 6 tablespoons unsalted butter 1/2 cup minced fresh shallots (about 6) 1 1/2 tablespoons minced fresh garlic 5 tablespoons all-purpose flour 3/4 cup dry vermouth 2 teaspoons freshly grated lemon zest 2 tablespoons minced fresh thyme or tarragon 1/2 cup minced fresh Italian parsley Dash hot pepper sauce or sprinkle of cayenne pepper 1 teaspoon kosher salt 1 teaspoon ground white pepper 4 slices bacon, cooked and crumbled (optional) 4 (17-ounce) packages frozen puff pastry, thawed in the refrigerator Cooking Preparation of the Recipe: To prepare the chicken pot pie with pie crust start heating together the oil and butter in a casserole dish set over a medium heat until hot. Add the carrots, onion, and a little salt, sweating for 6-7 minutes until softened. Add the chicken, stir well, and cook for a further 4-5 minutes until starting to colour. Cover the mixture with the chicken stock and cook until simmering. Cook steadily for 10 minutes until slightly thickened. Whisk together the cornflour and milk to make a paste. Whisk the paste into the gravy to thicken, making sure the gravy is simmering. Stir through the peas and parsley. Season to taste with salt and pepper. Preheat the oven to 170°C (150°C fan). Spoon the filling into a 900 g round pie dish. Roll out the pastry on a lightly floured surface into a round approximately 30 cm x 1/2 cm in dimension. Drape the pastry over the filling, sealing it against the inside of the rim of the pie dish. Brush with the egg yolk and sprinkle over the sesame seeds. Bake the chicken pot pie with pie crust for 1 hour 5-10 minutes until golden and puffed before serving.

Coconut chicken tenders recipe - joël robuchon recipe

Main Ingredients: Recipe: Coconut Chicken Tenders with Honey Marmalade dipping sauce Ingredients: 2 lbs of chicken tenders 1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores) 1 cup of shredded sweetened coconut 1 egg 1/2 can of condensed milk 1/2 cup of orange juice salt and pepper to taste Peanut Oil for frying Cooking Preparation of the Recipe: On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your ?wet? mixture is well incorporated. In another bowl, mix coconut and panko crumbs. Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2? of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix. Set each coated chicken on a cookie cooling rack. Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy! Honey Marmalade Dipping Sauce Recipe: 1/2 cup of honey 1/2 of marmalade Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

Thanksgiving chicken - joël robuchon recipe

Main Ingredients: 1 (2 to 3 pound) whole chicken, cut into pieces 1/2 cup barbecue sauce 3 tablespoons plum jam 1 (1 ounce) package dry onion soup mix Cooking Preparation of the Recipe: 1.Preheat oven to 350 degrees F (175 degrees C). 2.In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly. 3.Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear. Amount Per Serving Calories: 713 | Total Fat: 43g | Cholesterol: 213mg

Healthy chicken salad - alain ducasse recipe

Main Ingredients: 300-400 g chicken breasts, 5-6 eggs, 2-3 tbsp. youth pastor or a spoon of sour cream, 1 onion, 1 jar of canned green peas Nogo, 250 g mayonnaise greens, vegetable oil ground black pepper salt. Cooking Preparation of the Recipe: Breast boil in salted water, cool and cut into sticks. Beat eggs with milk or cream, salt and pepper to taste and cook an omelet on vegetable oil. Cool it and cut into thin strips. Bow bunk show thin half rings, fresh herbs finely chopped. All the ingredients together, add peas, season with mayonnaise and mix gently.

Chicken saltimbocca - bobby flay recipe

Main Ingredients: 8 chicken cutlets, about 2 ounces each 8 thin slices of prosciutto 8 large leaves of fresh sage 1/2 teaspoon salt 1/4 freshly ground black pepper 1/2 cup flour 2 tablespoons extra-virgin olive oil 1/2 cup dry white wine 1/2 cup non-fat, reduced sodium chicken stock 1 tablespoon trans-fat free margarine Cooking Preparation of the Recipe: Place a slice of prosciutto along one side of each of the chicken cutlet slices, and top with a sage leaf. Fold the chicken over to cover the prosciutto and sage. Pound along the edge to seal or secure with toothpick. Sprinkle with salt and pepper. Dredge in flour. Heat half the olive oil in a large skillet over medium-high heat. When the oil is hot, add half the chicken and cook for one minute, turning once until both sides are golden-brown. Reduce the heat if the flour coating begins to burn. Transfer to a plate. Repeat with remaining olive oil and chicken and remove chicken to a plate. Add white wine to the pan and bring to a boil, while scraping the browned bits from the bottom of the pan. Reduce the liquid to about one-half, then add chicken broth. Return the chicken to the pan and cook an additional 5-6 minutes until the liquid reduces by 1/3 and the chicken is cooked throughout. Stir in the margarine and serve immediately.

Healthy chicken salad recipe - bobby flay recipe

Main Ingredients: 300-400 g chicken breasts, 5-6 eggs, 2-3 tbsp. youth pastor or a spoon of sour cream, 1 onion, 1 jar of canned green peas Nogo, 250 g mayonnaise greens, vegetable oil ground black pepper salt Cooking Preparation of the Recipe: Breast boil in salted water, cool and cut into sticks. Beat eggs with milk or cream, salt and pepper to taste and cook an omelet on vegetable oil. Cool it and cut into thin strips. Bow bunk show thin half rings, fresh herbs finely chopped. All the ingredients together, add peas, season with mayonnaise and mix gently.

Pork loin with mole de olla - mario batali recipe

Main Ingredients: 2 lb pork loin, in ½ inch cubes 1 tsp salt 4 qt water 1 tsp cumin 10 guajillo chili peppers, 1 c potatoes, in ½ inch cubes ground, stemmed and seeded 1 c carrots, in ½ inch cubes 1 tsp fresh thyme 1 c chayote, in ½ inch cubes 1 tsp fresh basil 1 c canned garbanzos, drained 1 tsp fresh marjoram 3 c water 3 garlic cloves ¼ c fresh cilantro, finely diced 3 c chicken broth ½ c onion, finely diced Cooking Preparation of the Recipe: In a medium saucepan, boil pork in 4 qt water for 10 min., skimming foam if necessary. Meanwhile, grind the chili peppers with thyme, basil, marjoram, garlic, chicken broth, salt and cumin until smooth. Add remaining ingredients to saucepan and boil another 10 min. Cook over low heat an additional 15 min. Let dish cool and serve in soup bowls. Adorn with cilantro and diced onion. Yield 20 c. What is Mole? The word mole refers to sauce rather than a specific dish. For this reason, many are unaware of the hundreds of varieties that exist. Next time you have a craving for mole, think pork?it?s an easy meal solution that delivers great taste packed with nutrients and protein.

Pork tenderloin with classic mole - paula deen recipe

Main Ingredients: 2 pork tenderloins, about 1 lb each 1/3 c peanuts 12 medium mulato chili peppers 1 day-old slice of white bread 6 medium pasilla chili peppers 1/4 c sesame seeds, toasted 4 medium ancho chili peppers 1/4 tsp each ground coriander, ground 1/4 c canola oil plus additional oil anise seed and ground cloves for roasting vegetables 1/2 tsp ground cinnamon 4 plum tomatoes, stemmed, halved 3 oz Mexican chocolate 1 small white onion, peeled, halved 1/4 c sugar 2 garlic cloves, peeled salt to taste Cooking Preparation of the Recipe: Mole: Remove veins and seeds from peppers. Fry chili peppers, in hot oil in skillet. Place peppers in large bowl. Cover with boiling water, soak 20 min. or until soft. Transfer peppers to blender with 1 c soaking liquid, blend until smooth. Strain, set aside. Place tomatoes, onion and garlic in baking dish. Brush with oil, roast 375°F for 20-30 min. or until tomato skins separate from flesh. Transfer to blender with peanuts, bread and sesame seeds. Blend until smooth, adding water if needed. Strain, add to stock pot with remaining ingredients, chili pepper purée and 2 c water. Simmer 30-40 min. until sauce reduces and thickens. Pork: Season tenderloin with salt. Cook in a cast-iron skillet over medium heat, turning frequently, until pork is 160°F, 15-20 min. Let rest under foil 5 min. Slice pork on diagonal and serve with warm mole sauce. What is Mole? The word mole refers to sauce rather than a specific dish. For this reason, many are unaware of the hundreds of varieties that exist. Next time you have a craving for mole, think pork?it?s an easy meal solution that delivers great taste packed with nutrients and protein.

Real - paula deen recipe

Main Ingredients: ? 2-1/2 pounds chicken parts (breasts, thighs, legs) ? 2 cups buttermilk ? 4 Tbsp. hot sauce (such as Tabasco) ? peanut oil for frying ? 1 cup flour ? 1 tsp. paprika ? 1/2 tsp. kosher salt Cooking Preparation of the Recipe: 1.Wash chicken pieces and pat dry. Place in a large bowl. 2.Whisk together the buttermilk and hot sauce. Pour over the chicken. Turn the chicken pieces to coat evenly with the buttermilk mixture. 3.Refrigerate at least 8, up to 24 hours. 4.Remove chicken from refrigerator and place in a colander to drain. 5.Line a baking sheet with a paper towel and top with a cooling rack (a cookie cooling rack works well). Set aside. 6.Pour oil in a cast iron skillet to a depth of 1/2-inch. Heat to 375 degrees F. 7.Meanwhile, toss flour and paprika together and spread out in a shallow dish. 8.Using tongs, coat chicken pieces with flour on both sides, shaking off the excess. 9.Place 4-5 chicken pieces, skin side down, in hot skillet, being careful not to crowd them. (You will have to fry in batches; if you try to put too many pieces of chicken in the pan at once, it will lower the temperature of the oil too much.) Brown the chicken for about 10 minutes. 10.Turn heat down to medium or medium-low (325 degrees) and let the chicken finish cooking, 10-15 minutes, until cooked through. 11.Transfer chicken pieces to cooling rack to drain. Sprinkle the chicken with kosher salt while still hot. Serve warm or cold. Fried chicken is the perfect picnic food to me. And although this fried chicken recipe requires a bit of advance planning -- the chicken has to be soaked in a buttermilk mixture for 8-24 hours -- this fried chicken can easily be prepared in advance and served cold the next day.

Baby back ribs - paula deen recipe

Main Ingredients: ? 2 pounds pork baby back ribs ? 1 (18 ounce) bottle barbecue sauce Baby Back Ribs are pork ribs are a type of food dish popular in North America and Asian cuisine. Pork and bones from a pig?s ribcage are cooked by smoking, grilling, or baking ? usually with a sauce, often barbecue ? and then served. Baby back ribs (otherwise known as loin ribs, back ribs, or Canadian back ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation ?baby? indicates the cuts are from market weight hogs, rather than sows. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. Cooking Preparation of the Recipe: 1.Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight. 2.Preheat oven to 300 degrees F (150 degrees C). 3.Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Pork pipián in green mole - wolfgang puck recipe

Main Ingredients: 3 lb pork tenderloin, cut in ½? thick slices 3 white (or black) peppercorns ¼ c canola or olive oil ½ white onion, thinly sliced 2 garlic cloves, finely chopped 6 serrano chilis, seeded sliced 3 tomatillos, fresh and peeled 2 tsp salt 1 c toasted pumpkin seeds 2 tsp fresh basil 3 c chicken broth 2 T fresh cilantro Cooking Preparation of the Recipe: Preheat a large saucepan with oil over high heat. Cook in 2 batches, if necessary. Sauté pork slices over high heat 3-4 min., until pork is tender but slightly firm inside. Reduce heat, add garlic, onion, chili peppers and salt. In blender, combine tomatillos, pumpkin seeds, peppercorns, cilantro and basil with chicken broth until smooth. Strain purée and mix with pork and remaining ingredients. Cook over very low heat 12-15 min., stirring frequently. Serve immediately with rice and tortillas. What is Mole? The word mole refers to sauce rather than a specific dish. For this reason, many are unaware of the hundreds of varieties that exist. Next time you have a craving for mole, think pork?it?s an easy meal solution that delivers great taste packed with nutrients and protein.

Pork espinazo - wolfgang puck recipe

Main Ingredients: Step 1: 2 lb pork backbone, in small Step 2: 3 c pork stock (see Step 1) chunks (or back ribs) 10 pasilla chilis, dried, lightly 2 lb pork leg, cut in 1-inch cubes toasted and seeded 4 qt of water 2 garlic cloves 1 garlic head, whole and fresh 1 T Mexican oregano 1 T salt 2 T toasted sesame seeds 3 oz dough, pre-prepared from corn tamale or tortilla flour mix Cooking Preparation of the Recipe: Step 1: In a large saucepan, combine pork, garlic and salt, boil 30 min. or until pork is slightly tender. Skim as needed. Remove saucepan from heat and remove garlic head. Step 2: In blender, combine 3 c liquid from pork stock in Step 1 with all ingredients from Step 2. Blend until smooth. Strain purée and combine with pork in large saucepan. Mix well and heat over low temperature stirring frequently for 30 min. Remove saucepan from heat and let pork cool for 10 min. Serve with diced onion, cilantro, lime and dried oregano. Calories: 370, Fat: 23g, Saturated Fat: 7g, Protein: 29g, Cholesterol: 99mg, Carbohydrates: 13g, Sodium: 221mg.

Guinness beef stew - wolfgang puck recipe

Main Ingredients: ? 2 pounds stewing beef ? 3 tablespoons vegetable oil, divided ? 2 tablespoons flour ? 3 teaspoons salt ? 1 teaspoon freshly ground black pepper ? Pinch of cayenne ? 1 large onion, coarsely chopped ? 2 cups sliced fresh mushrooms ? 6 garlic cloves, crushed ? 2 tablespoons tomato paste, dissolved in 4 tablespoons water ? 2 bottles of Guinness ? 1/2 bag of baby carrots ? 4 potatoes cut into chunks ? 2 bay leaves ? Sprig of fresh thyme ? Chopped parsley, for garnish Cooking Preparation of the Recipe: 1. Trim the meat of any fat or gristle, and cut into 2-inch cubes. Place in large bowl and toss beef with 1 tablespoon of vegetable oil. In a small bowl, combine flour, salt, pepper and cayenne. Sprinkle flour mixture onto meat and toss together. 2. In a large skillet over high heat, heat remaining 2 tablespoons vegetable oil. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook gently for 5 minutes. 3. Transfer the contents of the skillet to a large pot and pour one bottle of Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. 4. Pour over the meat, along with the one more bottle of Guinness. Add the carrots, mushrooms, potatoes, bay leaves and thyme. Stir and adjust seasonings. 5. Cover the pot and simmer over low heat until the meat is tender, about 2 to 3 hours. Garnish with parsley and serve.

Grilled chicken with peach and apple salsa - wolfgang puck recipe

Main Ingredients: ? 3 tablespoons olive oil ? 2 tablespoons dry white wine ? 2 tablespoons fresh lime juice ? 1 tablespoon white wine Worcestershire sauce ? 1 1/2 teaspoons dried basil ? 4 boneless chicken breast halves Cooking Preparation of the Recipe: 1. Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. 2. Preheat grill on medium-high heat. Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side, or until meat thermometer inserted into the chicken read 160 degrees F. Transfer chicken to plates. Serve with salsa.

Glazed ham with pineapple and cloves - heston blumenthal recipe

Main Ingredients: ? 1, 10 to 11 pound bone-in ham, fully cooked (rump half) ? 2 teaspoons dry mustard ? 1/2 teaspoon ground cloves ? 1/2 cup honey ? 24 cloves ? 1 large pineapple, peeled, cored, and halved lengthwise (cut crosswise into 1/2-inch thick slices) Cooking Preparation of the Recipe: 1. Preheat oven at 325 degrees F. Place ham on rack in roasting pan; bake for 1 1/2 hours, or until ham reaches its internal temperature of 135 degrees F. 2. Mix honey, mustard, and ground cloves in small bowl; remove ham from oven; cut off any rind and all but a thin layer of fat. Using a long knife, score fat in a 1-inch wide diamond pattern; press 1 whole clove into center of each diamond and brush generously with some of the honey glaze; bake ham for another 15 minutes. 3. Using toothpicks, attach slices of pineapple to the ham; brush pineapple all over with glaze; bake for 20 minutes longer; brush again with glaze. Transfer ham to a platter and remove pineapple slices; arrange slices alongside the ham. 4. May also use brown sugar instead of honey, just pat it on thickly into the mustard.

Devilled tofu kebabs - heston blumenthal recipe

Main Ingredients: ? 8 shallots or button onions ? 8 small new potatoes ? 2 tbsp tomato purée ? 2 tbsp light soy sauce ? 1 tbsp sunflower oil ? 1 tbsp clear honey ? 1 tbsp wholegrain mustard ? 300g firm smoked tofu , cubed ? 1 courgette , peeled and sliced ? 1 red pepper , deseeded and diced Cooking Preparation of the Recipe: 1. Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 mins. Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry. Put tomato purée, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins. 2. Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 mins. Drain well. Thread the tofu, shallots, potatoes, courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving. Serving suggestion: Perfect with some white or brown rice. Per serving: 178 kcalories, protein 10g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, salt 1.35 g

The best chicken salad ever - heston blumenthal recipe

Main Ingredients: INGREDIENTS FOR 1 SERVING: ? 1/4 boneless chicken breast halves, cooked ? 8 g creamy salad dressing ? 8 g cole slaw dressing ? 1/8 stalk celery, chopped ? 1/8 onion, chopped ? salt and pepper to taste INGREDIENTS FOR 8 SERVING: ? 2 boneless chicken breast halves, cooked ? 60 g creamy salad dressing ? 65 g cole slaw dressing ? 1 stalk celery, chopped ? 0.2 onion, chopped ? salt and pepper to taste Cooking Preparation of the Recipe: In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped. Nutritional Information Amount Per Serving Calories: 103 ? Total Fat: 6.3g ? Cholesterol: 26mg ? Sodium: 141mg ? Total Carbs: 3.2g ? Dietary Fiber: 0.1g ? Protein: 7.6g

Chicken and mushrooms - heston blumenthal recipe

Main Ingredients: 4 small boneless chicken breasts 2 1/2 cups sliced mushrooms 1 tablespoon minced onion flakes 1/2 cup chopped red or green pepper 1 dash garlic powder 2 teaspoons honey 1/4 cup soy sauce. Cooking Preparation of the Recipe: 1. Preheat the oven to 350 degrees F. 2. Place the chicken breasts in a 9×13 baking dish. 3. Sprinkle the chicken with the onion flakes. 4. In a small bowl, combine the honey, soy sauce, and garlic powder; pour the mixture evenly over the chicken. 5. Cover and bake for about 30 minutes. 6. Spread the mushrooms and red or green peppers evenly over the chicken and continue to bake, covered, for about 20 more minutes (or until the mushrooms are tender). Nutritional information for one serving: Calories: 189 Calories from fat: 74 Total fat: 8.3g Cholesterol: 55mg Sodium: 1063mg Total carbs: 7.3g Fiber: 1g Protein: 21.7g Weight Watchers points: 4

Easy beef - gordon ramsay recipe

Main Ingredients: 1 lb lean ground beef 8 small pita pocket bread (4-inch diameter) , cut in half, warmed 4 plum tomatoes, cut into thin slices Sauce 2/3 cup plain low-fat yogurt 3 tablespoons onions, finely chopped 1/3 cup cucumber, chopped 2 teaspoons fresh parsley, chopped Seasoning 1 garlic clove, crushed 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon pepper Cooking Preparation of the Recipe: 1. In a small bowl, combine the sauce ingredients, mixing well. Cover and refrigerate. 2. Preheat the oven to 350º F. 3. In a medium bowl, combine the ground beef with the seasoning ingredients, mixing lightly but thoroughly. 4. Divide the beef mixture into 16 equal portions and shape into 2-inches diameter patties. 5. Place the patties on a rack in the broiler pan. 6. Bake in the oven for about 10 minutes (or until no longer pink) or on the grill over medium heat. 7. To serve, place equal amounts of beef and tomato slices in each pita bread half, and top with the yogurt sauce. Nutritional information for one serving: Calories: 198 Calories from fat: 57 Total fat: 6.4g Cholesterol: 38mg Total carbs: 19g Fiber: 1.1g Protein: 15.3g WW points: 4

Kentucky fried chicken recipes

Main Ingredients: Chicken. See below instructions Cooking Preparation of the Recipe: The Kentucky Fried Chicken Marinate: Before you cook the chicken it has to be marinated. The original way that the Colonel used to produce his chicken was to marinate it. The following Marinate recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken. 2 tablespoons Potassium 2 tablespoons Kosher Salt 4 tablespoons MSG 1/8 teaspoon Garlic Powder 1/3 cup Bottled Chicken Concentrate 5 cups water Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration. _______________________________________________________ The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour. KFC ORIGINAL RECIPE: 2 fryer chickens cut up into 8 pieces and marinated 6 cups Crisco Shortening 1 eggs well beaten 2 cups Milk 2 cups Flour 2 teaspoons ground pepper 3 tablespoons salt 1 teaspoon MSG 1/8 teaspoon Garlic Powder 1 dash paprika Place shortening into the pressure cooker and heat over medium heatto the shortening reaches 400°F. In a small bowl, combine the eggand milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes. _______________________________________________________ After he perfected his original he made a crispy recipe that wasmarinated first then fried the conventional way. This one is doublé dunked into the coating to give it its great taste. KFC EXTRA CRISPY: 1 whole frying chicken, cut up and marinated 6-8 cups shortening for cooking 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 1/8 teaspoon Paprika 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. _______________________________________________________ Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores. Hot and Spicy Chicken: 1 whole frying chicken, cut up and Marinated 6-8 cups shortening 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 1 teaspoon white pepper 3/4 teaspoon Cayenne Pepper 3/4 teaspoon MSG 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients When the chicken has marinated,transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. _______________________________________________________ The Colonel used to sale chicken nuggets that were tasty but he taught why not prepare fresh chicken strips of all white meat and that is how the Colonel?s Crispy Strips were born. You will notice it is the same as the Extra Crispy. KFC Crispy Strips: 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 1/8 teaspoon Paprika 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight . Preheat the shortening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow to drain for 5 minutes The Colonel has decided to make Hot and Spicy Strips that ran for short times the difference is the second dip it is dipped into hot sauce then breaded again and then fried just like the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barbecue Dipping Sauce. _______________________________________________________ The Colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are very tasty. The Honey Barbecue wings are tasty . After they are made they are dipped into the Honey Barbecue Dipping Sauce. If you don?t want the honey barbecue wings just serve them as the regular wings. KFC Wings: 6-8 cups shortening 20 chicken wing pieces 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 1/8 teaspoon Paprika 1/8 teaspoon Garlic Powder If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve. _______________________________________________________ The Colonel also had a Roasted chicken that was mighty tasty. The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a hire temperature and be prepared in less time. Tender Roast: Spice Mix 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon lemon pepper 1/4 teaspoon thyme 1/4 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon MSG Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve. _______________________________________________________ One of the favorite items that is on the menu is the Barbecue sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is add hot water and keep warm. KFC Honey BBQ Dipping Sauce: 1 1/2 cups ketchup 1/3 cup white vinegar 1/8 cup molasses 1/8 cup corn syrup 1/4 cup honey 1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1 teaspoon MSG 1/4 teaspoon of chili powder In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute. _______________________________________________________ KFC Coleslaw: 8 1/8 cups cabbage 1/3 cup carrot 1 teaspoon onion chopped fine 1/3 cup sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 cup milk 3/4 cup buttermilk 2 tablespoons lemon juice 1/2 cup mayonnaise First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs. _______________________________________________________ Do to the waste of chicken in the restaurants the Colonel created a recipe to help use the chicken that was unable to be sold. So he devised the potpie recipe. See chicken could only sit and be sold for 2 hrs after it is fried. KFC POT PIE: 2 potatoes peeled and cooked 2/3 cup frozen peas 2 cans cream of chicken soup 2 carrots peeled and cooked 2 tablespoons frozen onion 2 cups of cooked chicken dash of salt and pepper and Msg In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be thick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pans. Use the biscuit recipe in this book to make the crust. Roll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown. _______________________________________________________ Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tasting item. You can mix it or have the beans on the bottom and rice on top and mix as u eat. KFC Beans and Rice: 30 ounce can of Red beans 1 teaspoon white pepper 4 tablespoons butter 1/4 teaspoon paprika dash of cayenne dash of garlic powder 1 1/2 cups converted rice cooked Pour beans with there liquid into a saucepan and cook over medium heat. Add the seasonings and butter. When the mixture begins to boil use a fork to mash 1/2 the beans. Cook for 10 to 20 minutes to until it looks like bean paste with big beans in it. Mix in rice. _______________________________________________________ A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it it had to be delicious and sweet . KFC Corn: Frozen corn 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon pepper 1/4 teaspoon Msg melted butter Cook the corn in hot salted water with a dash of milk till nice and tender. When it is done dip the corn in butter and sprinkle with the seasoning. _______________________________________________________ The Macaroni Salad that Colonel Sanders used to use is listed below. The recipe is just the basic recipe. However it has been altered many times. KFC Macaroni Salad: 1 lb Elbows Macaroni 1/4 cup Carrots, chopped fine 1 tbsp Minced Onion 1/4 cup Celery, chopped fine 2 cups Food Service Cole slaw Dressing dash White Pepper 1 teaspoon pickle relish Cook macaroni noodles in a big pot of water for 12 to 15 minutes. Drain and place in a bowl with ice water and cool for 10 minutes. In a large bowl combine all of above. Refrigerate for 2 hrs. _______________________________________________________ A favorite among kids and kids at heart is the Colonel?s Macaroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven like it originally was when it was made fresh. KFC Macaroni and Cheese: 2cups elbow macaroni 3/4 cup Velveeta cheese 2/3 cup mild yellow cheddar cheese 1/3 cup whole milk 1/4 teaspoon salt In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse. To make the cheese sauce in a pan over low heat combine the Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the noodles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes. You may want to broil the top to make a brown top. _______________________________________________________ Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way. KFC Potato Salad: 2 pounds russet potatoes 1 cup mayonnaise 4 teaspoons sweet pickle relish 4 teaspoons sugar 2 teaspoons minced white onion 2 teaspoons prepared mustard 1 teaspoon vinegar 1 teaspoon minced celery 1 teaspoon diced pimentos 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon pepper dash salt Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if you allow this to sit overnight. _______________________________________________________ The Colonel?s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed it is just microwave and there you go. KFC Baked Beans: 30 ounce can Navy Beans, drained 2 tablespoons water 1/2 cup ketchup 1/2 cup dark brown sugar 2 tablespoons cider vinegar 4 teaspoons minced fresh onion 4 pieces bacon, cooked and then crumbled 1/2 teaspoon dry mustard 1/4 teaspoon salt dash pepper dash garlic powder Drain the navy beans and place in a microwave safe dish. Add the precooked bacon. In a bowl combine all the other ingredients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through. _______________________________________________________ A favorite has to be the buttermilk biscuits they are so light and fluffy they just melt in your mouth. They were made fresh daily in every store. Now due tot he popular demand of these biscuits, they come frozen. KFC Buttermilk Biscuits: 1/2 cup butter 1/4 cup club soda 1 beaten egg 3/4 cup butter milk 1 teaspoon salt 5 cups Bisquick Biscuit Mix Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter. Makes 18 Biscuits. _______________________________________________________ The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. They used to be made fresh but due to the invention of the frozen fry they are sent to the stores frozen and ready to cook. KFC Potato Wedges: shortening for Frying 5 Baking potatoes cut into Wedges 1 cup Milk 1 egg 1 cup flour 2 tablespoons salt 1 teaspoon pepper 1/2 teaspoon MSG 1/4 teaspoon Paprika dash of garlic powder Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal side wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into a large bowl. Put some potatoes in the milk and egg then into the flour mixture till well coated. Fry in fryer for 3 minutes remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes. _______________________________________________________ The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products. KFC Gravy: 1 1/2 tablespoons shortening, melted 3 tablespoons of Original Breading Flour 2 tablespoons all purpose flour 1 can Campbell?s Condensed Chicken Stock 1 can water First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no lumps. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take about 3 to 5 minutes. *That is just the flour that you use to bread the chicken with. _______________________________________________________ The mashed potatoes are served and made by mix. It comes in a bag just add water and butter. Many people just come to KFC to get these potatoes and gravy. KFC Mashed Potatoes: 2 1/2 cups Idaho Potato Flakes 1 stick Margarine 2 tablespoons Butter 2 1/2 cups Hot Water 3/4 cup Milk 1 teaspoon salt Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes. Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency. Serve with gravy. Serves 6

Easy swedish meatballs - jamie oliver recipe

Main Ingredients: - 2 slices white bread - 1/4 cup milk - 3 tablespoons butter - 1/2 cup chopped white onion - 1 teaspoon salt - 3/4 pound ground beef - 3/4 pound ground pork - 2 egg yolks - 1/2 teaspoon black pepper - 1/4 teaspoon allspice - 1/4 cup flour - 3 cups beef broth - 1/4 cup heavy whipping cream Cooking Preparation of the Recipe: 1. Preheat oven to 200 degrees F. 2. Tear the bread into pieces and place in a mixing bowl with milk, set aside. 3. Melt 1 tablespoon of butter in a sauté pan, add onion; sauté onion until soft, remove from heat. 4. Combine milk and bread mixture, ground beef, ground pork, egg yolks, salt, pepper, allspice, and onions in a mixing bowl; beat on medium speed for 1 to 2 minutes; roll mixture into 1-inch rounds. 5. Brown meatballs in a sauté pan over medium-high heat for 7 to 10 minutes; place meatballs on pan and place in the oven to warm. 6. Heat the pan on low heat and add flour; whisk until lightly brown, approximately 1 to 2 minutes; slowly add the beef stock and whisk until sauce begins to thicken; add cream and continue to cook the gravy until desired consistency is reached. 7. Remove meatballs from oven and cover with gravy.

Beef tenderloin with red wine balsamic reduction - jamie oliver recipe

Main Ingredients: Ingredients for Beef Tenderloin ? 8, 6- to 8-ounce beef tenderloin steaks ? Salt and pepper to taste ? Garlic powder to taste Ingredients for Red Wine Balsamic Reduction ? 2 shallots, finely chopped ? 2 tablespoons unsalted butter ? 1 1/2 cups red wine ? 1/2 cup balsamic vinegar ? 1 tablespoon sugar (optional) ? Salt and freshly ground black pepper, to taste Cooking Preparation of the Recipe: Directions for Beef Tenderloin 1. Sprinkle each steak with salt, pepper, and garlic; place steaks on platter, cover with plastic wrap and leave out at room temperature for 30 minutes. 2. Preheat grill for at least 15 minutes. 3. Once grill is hot, place steaks on grill and cook for 5 to 10 minutes a side. Use an instant read thermometer to check steaks for doneness. Once steaks reach an internal temperature of 135 degrees F (rare), they are done. Other temperatures are 145 to 150 degrees F (medium) and 160 degrees F (well done). Directions for Red Wine Balsamic Reduction 1. Cook shallots in butter over low heat in medium saucepan until softened, about 3 minutes; turn heat to medium-high and add red wine and vinegar; boil until mixture reduces to half, about 10 minutes. 2. Stir in sugar, if using; continue to boil at medium-high heat until mixture reduces to a syrupy consistency, about 10 additional minutes; season to taste with salt and pepper.

Audacious, herbaceous beef burgers - rachael ray recipe

Main Ingredients: ? 1 1/2 pounds ground beef sirloin ? 1/3 cup flat leaf parsley (a generous handful), finely chopped ? 1/3 cup fresh dill (a generous handful), finely chopped ? 1/4 cup chives, chopped ? 1 tablespoon Worcestershire sauce (eyeball it)) ? Salt and pepper ? One log goat cheese (4 ounces), quartered ? Extra virgin olive oil (EVOO) ? 1/3 cup sour cream ? 1/4 cup Dijon mustard ? 3 tablespoons honey ? 4 crusty whole grain Kaiser rolls, split ? 4 leaves green leaf lettuce ? 1/4 seedless cucumber, thinly sliced ? 4 radishes, thinly sliced ? 4 thin slices red onion Cooking Preparation of the Recipe: Pre-heat a grill or grill pan to medium-high. In a large bowl, combine the ground beef, parsley, dill, chives and Worcestershire sauce; season with salt and pepper. Divide the mixture into four mounds. Press one piece of cheese into the center of each mound, then form a patty around the cheese. Drizzle the patties with EVOO and grill for 4 minutes on each side for medium doneness. Meanwhile, in a small bowl, combine the sour cream, mustard and honey; season with salt and pepper. Layer each roll bottom with lettuce, cucumber, radish, onion and a burger. Spread the honey mustard sauce on the cut side of the bun tops and set into place.

Real minced lamb kebabs

Main Ingredients: 400g minced lamb 1 onion grated 1/4 tsp salt 1 egg, beaten 1/8 tsp cinnamon 1/8 tsp ground cumin 1 tsp lemon rind 1 recipe Tomato Yogurt Dressing Cooking Preparation of the Recipe: Combine all ingredients except dressing, mix well. Divide into 8 portions, form into small sausage shapes. Place two shapes onto each skewer. Place under hot griller, turn frequently. Grill 5 - 7 minutes. Serve with Tomato Yogurt Dressing.

Pot-roasted pork - joël robuchon recipe

Main Ingredients: 4 to 5 pound loin end pork roast Salt Pepper 1 clove garlic, slivered 2 medium onions, sliced 2 bay leaves 1 whole clove 1/2 cup hot water 1 tablespoon soy sauce Cooking Preparation of the Recipe: Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan and broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion in bottom of crock-pot. Add browned pork roast and remaining onion and other ingredients. Cover and cook on Low 10 hours (High: 5 to 6 hours). Remove meat to platter; thicken gravy if desired.

Chicken fried steak - mario batali recipe

Main Ingredients: 4 cube steaks 1/2 tsp (2 ml) salt 1-1/2 tsp (7 ml) pepper 1 cup (225 ml) flour 2 eggs, slightly beaten 1/4 cup (60 ml) oil 1 cup (225 ml) milk Cooking Preparation of the Recipe: Preparation Season meat with 1/4 tsp (1 ml) salt and pepper. Mix flour with 1 tsp (5 ml) pepper in shallow pan. Dredge meat in flour, then egg, and then in flour. Heat oil in skillet on medium-high heat. Fry meat 4 to 5 minutes per side until golden brown. Drain on paper towel. Pour off all but 2 Tbsp (30 ml) oil from pan. Sprinkle 2 Tbsp (30 ml) dredging flour in hot oil in pan. Cook and stir over medium heat 1 minute. Stir in milk slowly and simmer 3 to 4 minutes. Add 1/2 tsp (2 ml) pepper and 1/4 tsp (1 ml) salt. Gravy should be quite peppery.

Bison (or buffalo) - rachael ray recipe

Main Ingredients: 4 bison filets, 6-7 ounces each 8 ounces smoked elk or ham, julienned 4 tablespoons oil 1 tablespoon chili powder 12 ounces cooked linguine 2 ounces morel mushrooms, julienned 2 ounces butter 4 ounces heavy cream Seasonal baby field vegetables marinated in a light vinaigrette Cooking Preparation of the Recipe: Mix oil and chili powder and rub evenly over filets. Allow to rest for 30 minutes. In a heavy skillet sear filets on each side over moderately high heat. Lower heat and continue to cook, turning often, until desired doneness is achieved. We always recommend rare, but medium rare is fine. Lightly charbroil or grill vegetables. Melt butter in pan and add elk and morels and sauté for 1 minute. Add linguine and heat until hot, tossing constantly. It is best to use very al dente pasta as it will continue to cook and soften in the pan. Add cream and stir until incorporated with pasta. Serve bison filet over pasta and surrounded by vegetables.

Buffalo medallions - mario batali recipe

Main Ingredients: 4 2 oz. buffalo medallions Cut from tenderloin 1 tb Butter 1 Jigger Jack Daniel's whiskey 1/4 c Reduced veal stock 2 ts Heavy cream Salt amp; pepper to taste Cooking Preparation of the Recipe: In small skillet, melt butter until light brown. Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste. Place medallions on preheated plate. Discard butter. Place skillet back on heat and deglaze with Jack Daniels. Immediately add veal stock and reduce to half over medium heat. Add cream, stir well and season to taste. Spoon sauce on plate and top with medallions

Mustard burger - bobby flay recipe

Main Ingredients: 300 g minced veal 200 g shallots 2 eggs 3 tbsp mustard (Dijon if possible) 50 g capers olive oil salt and black pepper Cooking Preparation of the Recipe: Proceed as follows: Finely chop the shallots, e.g. using a food processor. Fry gently in olive oil in a frying pan until the shallot pieces have softened; they must not, however, turn brown. Mix the fried shallots with the minced veal, the eggs, the mustard, the capers and some salt and pepper in a bowl. Cover a plate with a thin film of olive oil. Transfer the meat mixture from the bowl to the plate and form it into an oversized burger with the same diameter as the frying pan. Let the burger slide from the plate into the heated frying pan. Fry for about 4 minutes. Remove the frying pan from the heat. Put the plate on top of it. Turn frying pan and plate upside down so that the burger will end up on the plate. Take another plate, cover it with a film of olive oil. put it on top of the plate with the burger, turn the two plates upside down. You should now have the burger on the second plate with the fried side up. Let it slide back into the frying pan. Fry the burger for another 4 minutes. Divide the burger in two halves and serve together with, e.g. mashed potatoes and a salad.

Turtle bbq steak - joël robuchon recipe

Main Ingredients: 3 lbs. turtle steak 6 limes ¼ cup of olive oil ½ teaspoon garlic powder clove of garlic dash of white pepper salt and pepper to taste Cooking Preparation of the Recipe: Clean and rinse the turtle well. Cut into steaks ½ to ¾-inch in thickness. Squeeze the lime juice into a 9-12" baking dish. Rub the cut lime into the steak, "you should get the oil of the peel into the steak". Rub the steaks with cut garlic clove, lightly sprinkle with salt and place them into the lime juice, refridgerate for 1 hour. Remove from lime juice, brush with lots of olive oil, sprinkle with white pepper and garlic powder, add more salt if necessary. BBQ over hot coals until the steaks are tender. A fresh green salad, corn fritters or hush puppies along with some herb rice are excellent compliments for BBQ turtle. ENJOY!!!

Thai bbq chicken appertisers - rachael ray recipe

Main Ingredients: 3 lbs chicken wing drumsticks Marinade: 1/4 cup coarsely chopped garlic roots lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric 1 tsp curry powder 1.5 tsp ground dried chillis (cayenne or equivalent) 1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok, too) Basting liquid: 1/2 cup coconut milk (canned is ok) Garnish: Cilantro sprigs (left over from making marinade) Cooking Preparation of the Recipe: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

Southern fried chicken - rachael ray recipe

Main Ingredients: 3 lb/1.5 kg chicken salt 2 ounces/50g plain flour 4 ounces/100g lard Cooking Preparation of the Recipe: 1. Ask your butcher to joint the chicken into 8 pieces. This can be done by dividing the bird into drumstick and thigh, wing and breast, leaving a little breast on the wing joints. 2. Rinse the chicken and pat dry with kitchen paper, then sprinkle well with salt. 3. Toss each piece in the flour coating it well, then tap to remove excess. 4. Melt the lard in a large frying pan over a high heat and when it gives off a slight haze, add the leg and thigh pieces, skin side down. 5. Cover the pan and fry the chicken over a moderate heat for about 8 minutes, making sure it does not burn. 6. When it is deep golden on one side, turn it over, cover the pan and fry the other side until golden. 7. Drain well on kitchen paper, transfer it to the shelves of the oven to keep hot while you fry the remaining pieces. 8. Serve this traditional American dish in a napkin-lined basket with a mixed slad. Please note: Unsuitable for freezing.

Lamb three ways - heston blumenthal recipe

Main Ingredients: 3 1/2 pound leg of lamb 1 onion, chopped 1 1/2 cups chicken stock (approx.) 2 tablespoons cornstarch 1/4 teaspoon salt 1/4 teaspoon pepper Mediterranean: 1 cup red wine 1 onion, chopped 1 teaspoon dried mint 1 teaspoon dried tarragon 1 teaspoon dried thyme 1/4 teaspoon salt Caribbean: 2 tablespoons vegetable oil 1 tablespoon grated gingerroot 1 teaspoon ground cumin 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper Italian: 10 cloves garlic 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup grated Romano cheese Cooking Preparation of the Recipe: 1. Mediterranean: In dish, mix wine, onion, mint, tarragon, and thyme. Add lamb; turn to coat. Cover and refrigerate for 8 to 24 hours. Brush off onion; sprinkle with salt. Strain marinade into saucepan; boil for 5 minutes. 2. Caribbean: In small bowl, stir together oil, ginger, cumin, salt, pepper, coriander, turmeric, and cayenne pepper; brush evenly over lamb. 3. Italian: Make 10 tiny slits all over lamb; insert garlic clove completely into each slit. Brush lamb with oil; sprinkle with salt and pepper. Press cheese all over lamb to adhere. 4. Place lamb on greased rack in roasting pan; insert meat thermometer in thickest part. Roast in 350 degree oven for about 1 hour and 45 minutes or until 160 degrees for medium-rare. Transfer to platter; tent with foil and let stand for 15 minutes while making gravy. Skim fat from pan. 5. Add onion to pan; cook for 5 minutes. (For Mediterranean, add enough stock to boiled marinade to make 1 1/2 cups.) Pour in stock; bring to boil, scraping up brown bits. Mix cornstarch with 2 tablespoons water; stir into pan. Add salt and pepper. Cook, stirring, until thickened. Strain if desired. 6. Place lamb on carving board with meatier portion facing up. Grip shank end firmly with towel. Cut down to bone into 1/4 inch thick slices. With knife parallel to bone, cut slices off along bone. Turn lamb so remaining meaty portion faces up. Carve as first side.

Roast chicken - mario batali recipe

Main Ingredients: 3 1/2 lbs Chicken 2 lbs small potatoes Juice from 2 lemons 1 cup olive oil 1 tbsp mustard Thyme Salt amp; pepper Cooking Preparation of the Recipe: "Rub" the chicken with the salt amp; pepper, lemon and mustard. Place it in a deep pan with the potatoes, thyme, lemon juice, olive oil, salt amp; pepper. Cover the potatoes with water. Bake in medium oven for ~1 1/2 hour.

Fried rabbit - mario batali recipe

Main Ingredients: 2 wild rabbits Water Juice of 1 lemon Salt, pepper, and nutmeg Egg, beaten Bread crumbs Fat for frying Parsley Green peas Toast Cooking Preparation of the Recipe: Dress and disjoint 2 rabbits. Wipe clean and parboil 10 minutes in water containing lemon juice. Drain. Season with salt, pepper, and very little nutmeg. Dip in beaten egg, then in very dry bread crumbs. Fry in deep fat (have the fat hot enough so a 1-inch cube of bread is brown in 60 seconds). Drain free of fat by holding each piece on a fork over the pan. It makes them crispy and leaves no fatty taste. Place cooked meat on a hot dish, garnish with parsley and serve with green peas and toast. Plan to serve as many people as you would from the same weight of chicken.

Rosemary lamb chops - jamie oliver recipe

Main Ingredients: 2 tablespoons cooking oil 4 lamb shoulder chops, cut 3/4 inch thick (about 1 1/2 pounds total) 1 medium onion, sliced 1 cup sliced fresh mushrooms 1/2 teaspoon salt 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 1/2 cup rose wine or beef broth Cooking Preparation of the Recipe: Heat wok over medium-high heat; add oil. Brown lamb chops on both sides in hot oil; remove from wok. Add onion, mushrooms, salt, rosemary, and pepper to wok. Stir-fry over high heat for 5 minutes. Return chops to wok; pour wine or broth over all. Reduce heat; cover and simmer about 20 minutes or till chops are tender. Arrange chops on serving platter; keep warm. Boil cooking liquid, uncovered, 3 to 4 minutes or till slightly thickened; spoon over chops.

Bifteki - jamie oliver recipe

Main Ingredients: 2 slices of bread, soaked in water for 10 minutes 2 lbs minced beef or pork 1 large grated onion 1 egg 1 tablespoon oregano 2 tablespoons thyme 1 tablespoon chopped fresh mint some chopped parsley salt black pepper 1 lemon, to garnish Cooking Preparation of the Recipe: Squeeze excess moisture from the bread and discard the crusts. Mix together all the ingredients, in a bowl, by hand. Let this mixture stand for half an hour if you have the time. Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire. They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched. Serve them with quartered lemons on the side of the platter, with some fresh salad.

Chicken alfredo - rachael ray recipe

Main Ingredients: 2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels 6 or so leaves of sage 1 cup broccoli florets, steamed (optional) 1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional) 8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier). 4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce) 1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table 1 1/4 cup heavy cream salt and freshly ground pepper (use white pepper if you have it) a pinch of grated nutmeg Cooking Preparation of the Recipe: SET the pasta water to boil. IN a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place. COOK the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. ADD the heavy cream, 2 tablespoones of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens. ADD pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir. ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry. ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon. TURN into a warmed serving bowl, or directly onto warmed plates. VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown (2nd picture). PASS grated Parmesan at the table.

Squirrel pot pie - rachael ray recipe

Main Ingredients: 2 dressed squirrels (2 - 2 1/2 lbs.) 2 1/2 cups water 1 1/2 tsp. salt 2 tbsp. butter Dash of black pepper Rolled dumplings Parsley Cooking Preparation of the Recipe: This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add water and salt; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones. Add pepper and butter. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot plate and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings. A little fresh chopped parsley may be sprinkled over the top for garnish. 4 servings.

Grilled lamb chops - heston blumenthal recipe

Main Ingredients: 2 tablespoons olive oil 3 cloves garlic, minced 1/2 cup finely chopped fresh cilantro 1/2 cup finely chopped fresh flat-leaf parsley 1/4 teaspoon crushed red-pepper flakes Grated zest of 1 lemon 1/2 teaspoon turmeric 1/4 teaspoon ground cinnamon Coarse salt and freshly ground pepper 6 rib lamb chops, about 1 1/4 pounds, frenched Canola oil, for grill pan Cooking Preparation of the Recipe: 1. Heat a grill pan over medium-high heat. In a medium bowl, combine olive oil, garlic, cilantro, parsley, red-pepper flakes, lemon zest, turmeric, cinnamon, and salt and pepper to taste. Season lamb chops with salt, and coat well with herb paste. Let rest for 15 minutes. 2. Oil grill pan with a paper towel dampened with canola oil. Place lamb chops on heated pan, and cook for 4 to 5 minutes per side for rare.

Frog legs (cajun) - rachael ray recipe

Main Ingredients: 16 good size frog legs 1 cup shortening 1/2 cup flour 3 cups milk 1 tsp. paprika 1/2 tsp. onion powder 1/2 tsp. garlic juice 1/2 tsp. ground cayenne pepper 1/4 tsp. black pepper dash of white pepper dash of oregano dash of rosemary salt to taste Cooking Preparation of the Recipe: Skin, clean and rinse frog legs well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt. Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the frog legs and fry until golden brown.

Lamb risotto - jamie oliver recipe

Main Ingredients: 1 tablespoon olive oil 1/2 lb lamb, thinly sliced 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, minced 4-5 cups chicken broth 2 tablespoons olive oil 1/2 cup red onion, finely diced 1/4 cup pine nuts 1 cup Arborio rice 1/2 cup white wine 2oz Feta (about 1/4 cup), crumbled 1/4 teaspoon allspice 2 tablespoons fresh mint, chopped Cooking Preparation of the Recipe: Heat olive oil in saucepan over medium heat, add lamb, salt, pepper and garlic. Cook for 2-3 minutes (for rare). Use a slotted spoon to remove lamb, set aside. Bring broth to a boil in a medium sized pot then simmer and maintain over low heat. In separate large saucepan heat oil over medium heat, add onion and pine nuts, sauté until onions are soft. Add rice, stir until each grain is well coated with oil and translucent, about 3 minutes. Add wine, stir until absorbed. Add stock one ladleful at a time, stirring frequently after each addition. After about 4 cups of broth, check to see if the risotto is done. If it?s still firm add another 1/2 cup broth and check again. Continue until risotto is tender. When done remove from heat and add lamb, Feta, allspice and mint. Mix well. Garnish with crumbled Feta and mint.

Coconut chicken stir-fry over rice noodles - gordon ramsay recipe

Main Ingredients: ?4 oz rice noodles ?4 teaspoons canola oil, divided ?1 pound chicken tenders, cut into bite-size pieces ?1 hot small red pepper, minced ?1 bunch scallions, sliced, whites and greens, separated ?4 cups sliced shiitake mushroom caps ?1 tablespoon minced fresh ginger ?3/4 cup light coconut milk ?2 tablespoons fish sauce ?4 teaspoons lime juice ?1 tablespoon brown sugar ?3 cups sliced napa cabbage ?3 cups sliced red cabbage ?3/4 cup chopped fresh basil (we actually used 14 of those Dorot brand frozen basil cubes instead) Cooking Preparation of the Recipe: 1.Cook noodles according to package instructions, set aside. 2.Meanwhile, heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5-7 minutes. Transfer the chicken to a plate. 3.Heat the remaining 2 teaspoons oil in the wok or pot. Add hot red pepper, scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, about 1 minute. 4.Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. 5.Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

Lamb with peppers - gordon ramsay recipe

Main Ingredients: Shoulder of lamb (boned and cubed) ¼ kg. Onion sliced 500 gms. Button Mushroom 250 gms. One each of green, red and yellow peppers(capsicums) Chicken stock 150 gms. Oil for frying Pepper to taste Salt to taste Topping: Soured cream 150 ml Parsley finely chopped 1 tbsp. Cooking Preparation of the Recipe: 1.Fry the lamb in a saucepan in a small quantity of oil until brown on all sides. Add the onions and fry until soft. 2.Add the peppers, mushrooms, stock and seasoning and bring to boil. Cover and simmer for 45 mins. or till lamb is cooked. 3.Swirl the sour cream over the top and sprinkle with parsley and serve NOTE: To get 1 cup Sour Cream, take 7/8th cup of plain yogurt and add 3 tbsps. of melted butter to it.

Roasted pork - joël robuchon recipe

Main Ingredients: Serves/Makes:varies depending on pork Ingredients Pork shoulders or butts Cloves of garlic Black pepper to taste 1 tsp (5 ml) liquid smoke sauces of choice Cooking Preparation of the Recipe: Preparation Determine how much meat you want to prepare and rinse thoroughly. Take a sharp thin knife and make several pockets about an inch deep in each piece of meat. Insert cloves of garlic in these pockets. Rub the meat down with a tea of liquid smoke (available in most grocery stores with condiments) and coarse black pepper. Cover loosely with foil and cook at 325 degrees (175 C.) F. for 6 hours. Serve with pineapple sauce, or mince and add barbeque sauce

Chicken and rice wraps - mario batali recipe

Main Ingredients: Serves/Makes:8 wraps Ingredients 4 boneless, skinless chicken breasts 3 cups (700 ml) of broccoli 1 package of shredded cheese (2 cups), any style of cheese will work 1 package of shredded chedder cheese (2 cups) 2 bags of rice (boil in a bag rice) 1 8 oz (224 grm). or larger of salsa one package of flour tortillas,burrito size Cooking Preparation of the Recipe: Preparation Preheat oven to 350 degrees Cut chicken into small pieces and cook in pan till done. Boil rice while chicken is cooking. Cook broccoli; chop. Add together chicken, rice, broccoli, and 1 package of shredded cheese in large bowl; mix well. Lay out tortillas and put good size amount of mixture in; wrap up and place in a 9 inch x 13 inch pan. Pour salsa on top of wraps and sprinkle 1 package of shredded cheddar cheese on top of salsa. Bake in oven until cheese is melted. Remove from oven and serve. Comments Try this recipe with leftover turkey!

Baby back ribs - gordon ramsay recipe

Main Ingredients: Serves/Makes:4-6 Ingredients 4 racks pork baby back ribs 3 large white onions 1 2-liter bottle Canada Dry Ginger Ale 1 bottle your favorite BBQ sauce (I use Bullseye's Original). Cooking Preparation of the Recipe: Place ribs (bone side down) in shallow baking pan(s). Add ginger ale until ribs are completely submerged. Cut onions in semi-thick (about 1/4 inch) slices. Place onions directly on ribs (3-4 slices per rack) Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours. Let cool to room temperature (still covered). Place ribs on medium-high grill. Add bbq sauce to taste. Note: Only grill ribs bone side down, no need to turn over. The ribs will be so tender they will fall apart if you try to turn them.

Hawaiian ribs - jamie oliver recipe

Main Ingredients: Serves/Makes:4 Ingredients 3 4-1/2 oz (126 grm). jars strained babyfood peaches 1/3 cup (80 ml) catsup 1/3 cup (80 ml) vinegar 2 tbsp (30 ml) soy sauce 1/2 cup (125 ml) brown sugar 3 cloves garlic, minced 2 tsp (10 ml) ginger 1 tsp (5 ml) salt pepper 4 lbs (1.8 kg). meaty spareribs Cooking Preparation of the Recipe: Preparation Combine all ingredients except ribs. Pace ribs, meat side up, in foil-lined shallow pan. Pake at 450 degrees (225 C.) for 30 to 45 minutes. Spoon off fat; pour sauce over ribs. Continue baking at 350 degrees (175 C.) for 2 hours or until done, basting occasionally. If spareribs appear too brown before done, place foil over top of meat.

Chicken and sausage - paula deen recipe

Main Ingredients: Serves/Makes:4 Cajuns or 12 Regular Folks! Ingredients Large pot (6 quart) 1 cup (225 ml) extra light olive oil 1 cup (225 ml) white onions, chopped 1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped 1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions) 1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried) 1 cup (225 ml) green bell pepper, chopped 2 tsp (10 ml) cayenne pepper 2 tsp (10 ml) salt 4 lbs (1.8 kg). chicken breast, cut into bite size pieces 2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces 3 cups (700 ml) uncooked long grain rice 5 cups (1175 ml) chicken broth Cooking Preparation of the Recipe: Preparation Chicken broth: (1) 15 oz (420 grm). can = 2 cups (475 ml) chicken broth or use 2 Bouillon cubes to 2 cups (475 ml) of water. Make broth in a smaller pot and bring to a boil. Remove from heat and set aside. 2 cups (475 ml) of Chicken Broth plus 3 cups (700 ml) of water = 5 cups (1175 ml) of Broth. Jambalaya: Cut everything up ahead of time. Set stove to MED-HI. In a 6 qt. pot, add the Olive Oil. Add the Onions and stir. Cook until the onions start to turn clear. Add the garlic, salt, cayenne pepper and stir. Add scallions, parsley, bell peppers and stir. Add sausage, chicken, rice and broth. Set stove to HI and bring to boil then turn down to simmer. Cover pot and simmer for 20 minutes stirring occasionally. Comments Serve with some warmed buttered garlic bread of your choice. Add Louisiana Hot Sauce to taste, if desired. Acquired from Justin Wilson's tv show.