Crystallized Candied Ginger

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb fresh ginger, peeled
• 6 cups water
• 3 cups granulated sugar, plus 1 cup for tossing

Recipe

• 1 peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. in the joints just break apart the pieces to get all the peeling.
• 2 now slice it in 1/4-inch-thick slices -- i used the cuisinart since i was doing so much but you can use a mandoline or sharp knife.
• 3 place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. drain, cover with fresh cold water, boil, and again cook 15 minutes. repeat this blanching process 2 more times, for a total of 4 blanchings in all.
• 4 after the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. remove from heat.
• 5 you now have canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
• 6 or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. this also keeps for at least a year, stored in a cool dry place in an airtight container.
• 7 notes: save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! i also save the sugar that i tossed it in to use in recipes.

Frangipani Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 7 ounces almond paste, cut into small pieces
• 1/2 cup granulated sugar
• 1/2 cup butter, at room temperature
• 3 eggs, at room temperature
• 1/2 cup cake flour

Recipe

• 1 preheat oven to 350° with rack in middle.
• 2 grease and flour a small cake pan.
• 3 with electric mixer on low speed, blend almond paste, sugar and butter.
• 4 continue mixing, adding eggs one at a time.
• 5 mix on high until batter is light and fluffy, about 3 minutes.
• 6 sift in the cake flour.
• 7 gently fold into batter until just blended.
• 8 spread batter evenly into pan.
• 9 bake 30-35 minutes or until golden and inserted toothpick comes out clean.

Grilled Shrimp With Lemon-basil Pesto

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 2 tablespoons pine nuts or 2 tablespoons walnuts
• 2 cups packed basil leaves
• 2 -3 garlic cloves
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1/4 cup olive oil, plus extra for gill
• 1/3 cup freshly grated parmesan cheese
• salt & freshly ground black pepper
• 1 1/2 lbs fresh jumbo shrimp, shelled and deveined
• 6 -8 wooden skewers, presoaked in water

Recipe

• 1 in a food processor, pulse the nuts with the basil leaves, garlic, lemon juice, lemon zest and 6 tablespoons of the olive oil until combined. add the parmesan cheese and pulse until smooth, scraping sides if necessary. scrap the pesto into a bowl and season with salt and pepper.
• 2 place the shrimp in the bowl with the pesto and toss to cover shrimp; set aside. note: don't marinate for more than 30 minutes.
• 3 light a grill or preheat a cast-iron grill pan and brush with oil. thread shrimp on each skewer. grill shrimp over a medium-hot fire until opaque and cooked through, about 2 minutes per side. serve the shrimp hot.

Frango No Pucara ( Chicken In A Pot)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 -3 lbs of chopped chicken
• 1/2 cup tomato
• 1 large onion, chopped into large pieces
• 2 1/2 tablespoons butter, yes butter it makes it so good
• 2 garlic cloves, crushed
• 1/3 cup wine,
• 1/3 cup red wine
• 1/3 cup brandy
• salt and pepper

Recipe

• 1 put the chicken in a baking pan or casserole dish. add all other ingredients.
• 2 bake in a 350 degree oven for 1 and 1/4 hours. remove cover and raise temperature to 400 degrees and bake for 15 more minutes.

Farfalle With Savoy Cabbage, Pancetta, Thyme And Mozzarella

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 10 slices pancetta, thinly sliced
• olive oil
• 1 clove garlic, finely chopped
• 1/2 cup thyme
• 1/2 large savoy cabbage, halved and finely sliced
• 1/2 cup parmesan cheese, grated
• 1 lb farfalle pasta
• salt & freshly ground black pepper
• 1/2 lb buffalo mozzarella, diced into 1 inch pieces
• toasted pine nuts

Recipe

• 1 in a pan fry off pancetta in a little olive oil until lightly golden.
• 2 add garlic and thyme and soften.
• 3 place in savoy cabbage with the parmesan then stir around and place the lid on the pan.
• 4 cook for 15 minutes, shaking every now and then, while you cook farfalle in salted boiling water until al dente.
• 5 when the cabbage is nice and tender, season and loosen with pepperery extra virgin olive oil.
• 6 toss and drain farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts.
• 7 serve immediately.

Csirke Paprikash / Chicken Paprikash

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 whole chicken
• 1 large onion
• 2 tablespoons oil
• 1 tablespoon paprika
• 2 red peppers
• 1 large tomato
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sour cream (opcional)

Recipe

• 1 cut up chicken you can keep skin on or remove according to preference or diet. my mom would always season the chicken with salt and let it sit for a while in a colander to lose any extra water that might remain after washing.
• 2 chop onion very fine and saute in a heavy pot or dutch oven until it softens then add paprika be very careful not to burn the paprika because it will taste bitter.
• 3 i remove the onion/paprika mixture and brown the chicken on high heat adding oil if needed. once browned i return the onion mix to the pot, season with salt and pepper turn down the heat, cover and let cook for about 15 minutes. dice tomato and pepper leaving a few pepper rings for garnish add them to chicken cover and continue cooking stirring occasionaly for about 40 to 60 munutes. i do not add water as the chicken releases enough of its own juices but if you find it to be to dry add water.
• 4 many like to add sour cream (i prefer mine without) before serving, just mix it in and let it cook long enough to warm up the sauce.

Chicken Adobo

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lbs chicken, cubed
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 cups water
• 2 cups apple cider vinegar
• 1 cup soy sauce
• 1 tablespoon olive oil
• 2 cups rice
• 1 tablespoon butter

Recipe

• 1 saute the garlic and the onions in a large sauce pan in the olive oil until they are light brown, adding chicken and stirring frequently.
• 2 when all chicken is added and begins to lighten, add the liquid ingredients.
• 3 the chicken should be completely covered by the liquid.
• 4 cover and simmer for 45 minutes.
• 5 serve over rice.

Farfalle With Pesto

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

Ingredients

• Servings: 8
• 1 lb farfalle pasta
• 1/2 cup pine nuts
• 4 garlic cloves
• 3 cups fresh basil leaves
• 1 cup olive oil
• 1/2 cup parmesan cheese, grated
• 2 tablespoons lemon juice
• salt and pepper
• 1/2 cup peas, defrosted
• 1 cup english cucumber, diced
• 4 green onions, sliced

Recipe

• 1 cook the pasta according to the package directions.
• 2 drain and rinse with cold water; drain again.
• 3 in a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• 4 with the processor running, pour in the olive oil until combined.
• 5 add the cheese, lemon juice, salt and pepper.
• 6 toss the pesto with the pasta.
• 7 mix in the peas, cucumber and green onions.
• 8 serve garnished with basil leaves.

Gjelle Me Zarzavata (albanian Casserole)

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil, divided
• 2 lbs top round beef, cut in 1/2-inch cubes
• 4 large potatoes, peeled and thinly sliced
• 2 cups chopped tomatoes
• 2 carrots, grated
• 1/4 cup chopped celery
• 1 cup chopped onion
• 1 green bell pepper, julienned
• 2 garlic cloves, minced
• 3 tablespoons chopped parsley
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth

Recipe

• 1 preheat oven to 375°f.
• 2 heat 3 tablespoons oil in a large skillet.
• 3 add meat and brown on all sides. remove and set aside.
• 4 place potatoes in a greased baking dish large enough to hold all ingredients.
• 5 spread meat over potatoes.
• 6 combine tomatoes, carrots, celery, onion, pepper, garlic, parsley, salt and pepper.
• 7 spread mixture over meat.
• 8 pour in broth.
• 9 cover and bake for 45 minutes.
• 10 uncover, pour remaining oil over top, and bake 20 minutes more.

Grilled Shrimp With Feta And Tomatoes

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 tablespoons red wine vinegar
• 2 teaspoons dijon mustard
• 1 lemon, zest of
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 3 lbs large shrimp, peeled, deveined, rinsed and patted dry
• 1 large lemon, juice and zest of
• 1/4 cup extra virgin olive oil
• 2 teaspoons dried oregano
• salt & freshly ground black pepper
• 1 head radicchio (i used an italian blend bag of lettuce instead)
• 2 lbs ripe plum tomatoes, cut into 8 pieces each
• 8 ounces feta cheese, cut into 1/2 inch cubes
• 1/2 cup mint leaf, coarsely chopped

Recipe

• 1 prepare vinaigrette: whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
• 2 whisking constantly, slowly drizzle in the oil until thickened.
• 3 set aside.
• 4 toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
• 5 let rest for 15 minutes, tossing once.
• 6 thread the shrimp on 12 metal skewers.
• 7 grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
• 8 remove shrimp to a large bowl.
• 9 if using radicchio: trim the tough bottom section off each leaf then add the leaves to the shrimp.
• 10 if using bag lettuce just place into large serving bowl.
• 11 add shrimp along with tomatoes, cheese and mint.
• 12 toss with vinaigrette.

Blue Ribbon Kielbasa

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs kielbasa or 2 lbs polish sausage
• 2 medium green peppers
• 1 medium red pepper
• 1 large onion
• 1 (16 ounce) can pineapple chunks in juice

Recipe

• 1 slice the kielbasa in 1/4 inch pieces
• 2 cut the peppers and onion into 1/4 strips
• 3 mix ingrediants,place everything in dutch oven or crock pot and pour pineapple chucks and juice over the top.
• 4 cook at 35 - 40 minutes 350 degrees or for 4 hours on low in crock pot.

Farfalle Al Sugo Di Tonno (pasta With Tuna)

Total Time: 33 mins Preparation Time: 5 mins Cook Time: 28 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 small onion, diced
• 1 (14 ounce) can diced tomatoes
• 3 tablespoons wine
• 10 black olives, sliced
• 2 teaspoons fresh oregano, chopped (1 tsp., if dried)
• 1 lb farfalle pasta
• 1 (6 ounce) can tuna in vegetable oil
• salt and pepper, to taste

Recipe

• 1 heat oil in a skillet. add onion and garlic and fry for 2-3 minutes. add the tomatoes and bring to a boil. add the wine and simmer for another minute. stir in the olives, oregano, salt and pepper, then cover and cook for 25 minutes, stirring occasionally. meanwhile, cook the pasta according to directions.
• 2 drain the canned tuna and flake with a fork. add the tuna to the sauce with about 1/4 cup of the pasta water. drain the pasta and mix with the sauce. serve immediately.

Farfalle With Arugula Pesto And Shrimp

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

Ingredients

• Servings: 2
• 1 lb cleaned arugula
• 2 cups loosley packed italian parsley
• 1/2 cup toasted pine nuts
• 6 cloves garlic, peeled
• 2 cups olive oil
• 8 ounces grated fresh parmigiano-reggiano cheese (plus extra cheese for garnishing)
• 1 tablespoon salt
• 2 teaspoons finely shredded lemons, rind of
• 1 1/2 teaspoons ground black pepper
• 1 lb farfalle pasta (bow tie shaped pasta)
• 1 lb precooked shrimp

Recipe

• 1 pesto sauce: remove tough stems from arugula.
• 2 in a large bowl, toss together the arugula and parsley, set aside.
• 3 place pine nuts and garlic in food processor, process until combined.
• 4 add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture.
• 5 process until combined.
• 6 pour mixture into a medium sized bowl.
• 7 in the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture.
• 8 process until combined.
• 9 remove mixture from processor and set aside.
• 10 repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed.
• 11 return all the processed mixture to processor, and process again until everything is well combined.
• 12 makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week.
• 13 cook pasta according to package directions.
• 14 while pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp.
• 15 when pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce.
• 16 garnish with additional grated cheese (to taste).

Blue Plate Beef Patties

Total Time: 17 mins Preparation Time: 6 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 1 egg
• 2 green onions, with tops,sliced
• 1/4 cup seasoned bread crumbs
• 1 tablespoon prepared mustard
• 1 1/2 lbs ground beef
• 1 (12 ounce) jar beef gravy
• 1/2 cup water
• 3 teaspoons prepared horseradish
• 1/2 lb sliced fresh mushrooms

Recipe

• 1 beat egg, stir in onions, crumbs, and mustard.
• 2 add ground beef, mix well.
• 3 shape into 4 patties.
• 4 in ungreased skillet, cook patties for 5-6 minutes per side, until no longer pink.
• 5 drain.
• 6 mix gravy, water and horseradish; add mishrooms.
• 7 pour over patties.
• 8 cook, uncovered, for 5 more minutes.

Chebureki (crimean Lamb Pie)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 2 cups unbleached all-purpose flour
• salt, to taste
• 2 large egg yolks
• 1 tablespoon vegetable oil
• 7 -8 tablespoons water
• 1/2 lb ground lamb
• 1/4 lb ground sirloin
• 2 garlic cloves, minced
• 2 medium onions, finely chopped
• 1/4 cup chopped fresh cilantro
• salt & freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, melted
• 1/3 cup ice water
• vegetable oil (for deep frying)

Recipe

• 1 for the dough:.
• 2 blend the flour and 1/2 tsp salt in a food processor. with the motor running, add the egg yolks and the oil through the feed tube, then pour in the water in a slow, steady stream until the dough forms a ball around the blade. transfer the dough to a floured surface and knead until smooth, about 2 minutes. cover with a cotton cloth and let stand for 30 minutes.
• 3 divide the dough into 12 equal pieces and shape them into balls. let stand, covered with a cotton towel for 15 to 20 minutes.
• 4 meanwhile, make the filling. combine the lamb, sirloin, garlic,onions, and cilantro in a bowl. season with salt and pepper.
• 5 on a floured surface with a floured rolling pin, roll out the dough into rounds, about 3 inches in diameter. brush each one with melted butter, stack them on top of each other and let stand, covered with a towel, for about 15 to 20 minutes more. roll out each round some more and then pull the sides of each until they are about 6 inches in diameter, taking care not to tear the dough.
• 6 mix the ice water into the filling and divide the filling into 12 equal portions. place a filling portion on one side of each round of dough. fold the other half over the filling and press the edges together. trim the edges even with a sharp knife and seal with the tines of a fork. (note: i use a dough press used exclusively for this purpose. makes chebureki, pierogi, empanada, etc making so much easier!)
• 7 heat the oil in a deep fryer to 375 degrees f.
• 8 fry the chebureki until deep golden brown, 3 to 4 minutes on each side. drain on paper towels. serve at once.
• 9 makes 12 chebureki (serves 6).

Almond Veloute Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 2 tablespoons margarine or 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/4 cup toasted almond, slivered

Recipe

• 1 melt margarine over medium heat in 1 1/2-quart saucepan.
• 2 stir in flour.
• 3 cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• 4 stir in broth.
• 5 heat to boiling, stirring constantly.
• 6 boil and stir 1 minute.
• 7 add salt, pepper, and nutmeg.
• 8 just before serving stir in the almonds.

Cranberry Kir Champagne Cocktail

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 2 tablespoons cranberry juice
• 1 teaspoon sugar
• 1 teaspoon creme de cassis
• 1/4 cup champagne or 1/4 cup sparkling wine

Recipe

• 1 combine 1st 3 ingredients in a glass, top with champagne & serve.

Farfalle With Sausage, Pine Nuts, Tomatoes & Spinach

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces farfalle pasta (bowtie)
• 1 lb hot italian turkey sausage (removed from casings)
• 1/4-1/2 cup olive oil
• 2 tablespoons minced garlic
• 1/2 cup pine nuts
• 1 small onion
• 1/2 teaspoon red pepper flakes
• 12 ounces sliced mushrooms
• 6 ounces sun-dried tomatoes (softened and julienned)
• 1 pint cherry tomatoes, halved
• 6 ounces fresh baby spinach
• 3/4 cup grated parmesan cheese (more for sprinkling on top)
• salt & pepper

Recipe

• 1 cook farfalle according to package directions. drain.
• 2 heat olive oil in a large, heavy skillet.
• 3 add garlic, and sauté until fragrant (about 3 minutes).
• 4 add pine nuts to garlic, and sauté 5 minutes.
• 5 add onion, sauté until soft (3 minutes).
• 6 add mushrooms and sauté 3 minutes.
• 7 at this point you may need to add more olive oil if mixture is dry.
• 8 add red pepper flakes, sun-dried tomatoes, and cherry tomatoes, and salt & pepper to taste. sauté mixture while sausage is browning, stirring occasionally.
• 9 in a separate skillet, brown sausage until cooked through. add sausage to vegetable mixture. blend well, and sauté until mixture is moist but not soupy.
• 10 fold spinach into the mixture. remove from heat once spinach begins to wilt.
• 11 in a large bowl, combine farfalle and sausage/vegetable mixture.
• 12 stir in parmesan cheese. blend well.
• 13 spoon into pasta bowls or plates and top with additional parmesan cheese.

Citrus-glazed Pound Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 15
• 8 ounces butter, at room temperature
• 1 grated orange, zest of
• 1 grated lemon, zest of
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 4 large eggs
• 1/2 lb greek yogurt or 1/2 lb sour cream
• 1/2 cup orange juice
• 1 lemon, juice of
• 1/3 cup sugar
• 2 tablespoons butter

Recipe

• 1 preheat oven to 300f (this low temperature is correct).
• 2 butter and flour a bundt pan.
• 3 cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
• 4 add baking powder and salt.
• 5 add flour, alternately with eggs and yoghurt.
• 6 combine well, scraping down sides and bottom of bowl with rubber spatula.
• 7 batter will be very thick.
• 8 empty batter into prepared bundt pan.
• 9 bake until done, approximately 1 hour and 15 minutes.
• 10 remove and let stand on rack for 10 minutes.
• 11 heat together glaze ingredients until butter melts and sugar dissolves.
• 12 pour over cake.
• 13 let stand 30 minutes longer before removing from pan.
• 14 cool completely.

Fruit Salad With Cannoli Cream

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

Ingredients

• Servings: 4
• 1/3 cup whole milk ricotta cheese
• 2 tablespoons whipping cream
• 1/3 cup whipping cream
• 3 tablespoons powdered sugar
• 1 pinch ground cinnamon
• 2 1/2 cups fresh strawberries, hulled and quartered
• 1 1/4 cups fresh raspberries
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 kiwi, peeled, cut into 1/2-inch pieces
• 3 tablespoons toasted pistachio nuts, chopped
• 2 -3 tablespoons mini chocolate chips (optional)

Recipe

• 1 stir the ricotta and 2 tablespoons of cream in medium bowl to blend.
• 2 using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form.
• 3 fold the ricotta cream into whipped cream.
• 4 place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling.(can be prepared 4 hours ahead. cover and refrigerate.).
• 5 toss the strawberries, raspberries, sugar and lemon juice in a medium bowl to combine. let stand until juices form, tossing occasionally, about 15 minutes. add the kiwi.
• 6 spoon the fruit mixture into 4 dessert bowls. dollop the ricotta cream atop the fruit.
• 7 sprinkle with the pistachios &/or chocolate chips, if using.

Cheddar And Chunky Beet Mayonnaise Baguette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 4 ounces cooked beets, preferably not in vinegar
• 2 tablespoons mayonnaise
• 4 scallions
• 1 medium fresh baguette
• watercress
• 5 ounces sharp cheddar cheese, coarsely grated
• sea salt
• black pepper

Recipe

• 1 place half of the beets in a small food processor with the mayonnaise and blitz until smooth and a vibrant pink colour.
• 2 chop the scallions and remaining beets as big or small as you want and stir into the mayonnaise.
• 3 split the baguette in half and fill with the rocket or watercress, cheddar and beet mayonnaise. season with salt and pepper before cutting in two and eating.

Frango à Moda Do Alentejana (chicken With Potatoes And Ga

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 chicken, cut into pieces
• 2 lbs potatoes, quartered
• 1 onion, sliced
• 20 rosemary sprigs
• salt, to taste
• pepper, to taste
• 8 tablespoons olive oil
• 20 garlic cloves, unpeeled

Recipe

• 1 preheat oven to 425°f.
• 2 place chicken pieces, quartered potatoes and onion slices in a greased oven proof casserole dish.
• 3 salt and pepper to taste.
• 4 sprinkle with the olive oil and the unpeeled garlic cloves.
• 5 bake at 425 f for 20 minutes, then reduce temperature to 375 f and continue baking for 45 more minutes until meat and potatoes are golden brown and done and the garlic is cross.

Farfalle With Tuna In A Basil Lemon Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1/2 lb farfalle pasta (you can use any pasta, really, i just like this shape as it works well with the tuna)
• 2 garlic cloves
• 1 lemon
• 1/4 cup fresh basil leaf, packed
• 6 ounces albacore tuna in water, well drained
• 1 cup cherry tomatoes, halved (i prefer sweet 100s left whole.)
• 1/4 cup extra virgin olive oil (more as needed)
• salt & freshly ground black pepper

Recipe

• 1 boil pasta in salted water.
• 2 mince garlic.
• 3 zest lemon to get one tablespoon zest. juice the lemon. (about two tablespoons.).
• 4 shred basil into thin strips.
• 5 whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
• 6 drain pasta well and add to bowl. toss well.
• 7 if pasta seems dry, add either a little pasta cooking water or more olive oil.
• 8 serve warm, or room temperature.

Glazed Carrots With Moscatel Vinegar

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

Ingredients

• Servings: 4
• 1/4 teaspoon cumin seed
• 1 1/2 tablespoons unsalted butter
• 1 lb carrot (peeled and cut into matchsticks or coins)
• kosher salt
• 2 teaspoons minced italian parsley
• 2 1/2 teaspoons moscatel vinegar (to taste)

Recipe

• 1 toast cumin seeds in a small dry skillet until they become fragrant and begin to darken. allow to cool. when cool, pound them with a mortar and pestle until they make a powder.
• 2 in a medium skillet over medium-low heat, melt the butter. add carrots, cumin and salt to taste. toss to combine ingredients. cover and cook approximately 10 minutes or until carrots are tender.
• 3 remove the cover and raise heat to medium. cook, shaking the skillet frequently, until the carrots have a glazed appearance and are just beginning to color in spots. add the parsley.
• 4 remove the skillet from the heat and splash the carrots with the moscatel vinegar. toss well and taste; add more vinegar or salt if desired, then transfer carrots to a serving bowl.

Baby Back Ribs (slow Cooker)

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 4 lbs lamb baby back ribs
• 1/4 cup barbecue sauce
• 1/3 cup dark brown sugar
• 1 tablespoon paprika
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 3/4 teaspoon black pepper
• 3/4 teaspoon pepper
• 3/4 teaspoon ground oregano
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon sugar

Recipe

• 1 trim excess fat from ribs. combine dry ingredients and rub over the surface of the ribs. place ribs in slow cooker or crock-pot standing on their edge with the meaty side out. cook for about 8 hours. remove ribs from slow cooker and brush with barbecue sauce.
• 2 my note: the only thing i did differently was that i turned off the slow cooker and i removed the ribs. i placed them onto a flat tray lined with foil, with minimal juice from the slow cooker. i pre-heated the oven to 380 and i brushed the ribs with sweet rays bbq sauce ( we love this bbq sauce) and we baked them for about 20 minutes to firm them up a bit and glaze them. they were awesome.
• 3 first, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. any longer, and they would have not have held together. second, we also coated lightly in bbq sauce when they came out, and then put them under the broiler for 7 minutes. that way, the outside was crispy and bbq-like, but the inside was moist and so, so, tender. when we make again, we'll take them out after 6 hours, which is plenty on low! my wife said they are the best she's ever had, and my mother-in-law wanted the recipe!

Delicious Wild Rice And Mushroom Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 3/4 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1 1/2-2 cups fresh mushrooms, sliced
• 1/4 cup flour
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups beef broth or 2 cups vegetable broth
• 1 cup half-and-half cream or 1 cup light cream
• 1 1/2 cups wild rice, cooked
• 1 teaspoon chervil or 1 teaspoon tarragon

Recipe

• 1 begin cooking wild rice while preparing vegetables and other ingredients.
• 2 meanwhile, in a big sauce pan, melt butter.
• 3 add onion, celery and carrot. cook for 3 minutes on medium-high heat.
• 4 slightly reduce heat (low-med) and add mushrooms. cook for 3 minutes.
• 5 add flour, salt and pepper and cook for about 3 minutes or until mixture turns golden.
• 6 add broth and 1/2 & 1/2 (or cream). cook for 10 minutes.
• 7 add cooked rice and chervil or tarragon and heat through.
• 8 enjoy.

Farfalle With Arugula Pesto

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 2 garlic cloves (chopped)
• 3 -4 cups arugula (about 2 bunches washed)
• salt and fresh black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup chicken broth
• 1/4 cup parmigiano
• 1/4 cup pine nuts
• 1/2 cup cherry tomatoes (halved)
• 1 lb farfalle pasta
• 1/4 cup parmigiano (for serving if desired)

Recipe

• 1 in a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
• 2 add the grated parmigiano cheese, salt, pepper and red pepper flakes; pulse. add chicken broth a few tablespoons at a time until sauce is thick and emulsified. (you shouldn't need very much broth).
• 3 cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
• 4 in a pasta pot, combine hot pasta, arugula pesto, cherry tomaotes and remaining pinenuts, cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry.
• 5 serve hot, topped with shaved or grated cheese.

Chocolate Marzipan Slices (hungarian Candies)

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 7 ounces almond paste
• 2 (1 ounce) semi-sweet chocolate baking squares, melted & cooled
• 1/4 cup chopped almonds
• confectioners' sugar

Recipe

• 1 mix almond paste (which has been grated, using a box grater), chocolate and almonds.
• 2 knead on surface sprinkled with 1-2 tablespoons confectioners' sugar until of uniform color & consistency.
• 3 shape into 6" long roll; roll in confectioners' sugar.
• 4 wrap in plastic wrap; refrigerate at least 12 hours.
• 5 cut roll into 1/4" slices = 24 candies.

Chicken A La Piemontaise

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

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 red onion, sliced thinly
• 1 1/2 green peppers, sliced thinly
• 1 1/2 red peppers, sliced thinly
• 1/2 lb mushroom, sliced thinly
• 1 clove garlic, smashed and chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup long grain rice, washed and drained well
• 1 chicken breast, from a 3 lb chicken,deboned and sliced 1/2 inch thick
• 1 1/2 cups chicken stock

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 place the butter in a saucepan over medium heat.
• 3 when the butter is hot, add the onions and cook uncovered for 2-3 minutes.
• 4 add the green peppers, the mushrooms and the garlic.
• 5 you may also add the red pepper now, or save it for garnish.
• 6 season with salt and pepper and mix.
• 7 stir in the rice, then add the chicken and the chicken stock.
• 8 mix well, bring to a boil then cover and place in the oven at 350 degrees f for 16 minutes.
• 9 if you are using the red pepper for garnish, saute it first in butter for 1-2 minutes.

Glace Aux Pruneaux (gascon Prune Ice Cream)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 cups prunes, pitted
• 1 cup armagnac
• 1 quart milk
• 1 cup sugar
• 8 egg yolks

Recipe

• 1 ten days before you plan to serve the ice cream, combine the prunes and the armagnac in a covered container and set in a cool place.
• 2 when ready to make the ice cream, set aside 6 or 8 prunes.
• 3 place the remaining prunes and the armagnac in a food process or blender and process to a corse puree and set aside.
• 4 in a saucepan, combine milk and 2/3 of the sugar, bring just to the boil over medium heat, and remove from heat.
• 5 meanwhile, beat the remaining sugar with the egg yolks until pale yellow and thick (don't skimp on the stirring here).
• 6 slowly temper the yolk mixture with the milk/sugar mixture until combined in the saucepan.
• 7 return ot medium heat and cook, stirring constantly until mixture coats the back of a spoon (about 175 degrees on a candy thermometer).
• 8 remove from heat and allow to cool.
• 9 when completely cool, stir in the prune mixture, and pour the combination into the bowl of an ice cream maker.
• 10 follow machine directions.
• 11 serve, garnishing with reserved prunes.

Farmer Bread (burebrot)

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 2 2/3 cups bread flour
• 1 1/4 cups whole wheat flour
• 1 1/2 cups rye flour
• 3/4 teaspoon salt
• 2 1/2 teaspoons dry yeast
• 8 ounces warm water
• 7 ounces buttermilk

Recipe

• 1 mix together the flours and salt. add in the yeast.
• 2 add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl.
• 3 rise at room temp until doubled in size.
• 4 heat oven to 425°f.
• 5 shape the dough into a long oval on a baking sheet. cover with a towel, and allow to rise again for about 30 minutes.
• 6 cut a lattice pattern into the dough with a sharp knife. place into the oven, and bake for 40 to 45 minutes, until crusty.

Creamy Seafood Sauce

Total Time: 7 mins Preparation Time: 3 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 shallots, finely chopped
• 1 tablespoon flour
• 3/4 cup tomato juice
• 1/2 cup milk
• 2 tablespoons sherry wine
• 1/2 cup cream

Recipe

• 1 melt butter and sauté the shallots.
• 2 stir in flour, add tomato juice and milk, stirring quickly.
• 3 bring to a boil, still stirring, then simmer for 1 minute.
• 4 stir in sherry and cream.

Cannellini Beans With Chorizo, Garlic And Sage

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

Ingredients

• Servings: 2
• 8 ounces dried cannellini beans, soaked overnight
• extra virgin olive oil
• 1 medium onion, finely sliced
• 3 garlic cloves, finely sliced
• 3/4 lb chorizo sausage, cubed
• 1 bunch fresh sage, torn into sprigs
• sea salt & freshly ground black pepper
• pecorino cheese, shaved, to serve

Recipe

• 1 drain the soaked cannelloni beans and place them in a large saucepan.
• 2 add in enough cold water to cover the beans and bring to the boil.
• 3 cook briskly until tender, around 1 hour, topping up with more water as required. drain the beans, reserving the cooking water.
• 4 heat a splash of olive oil in a heavy-based frying pan. add in the onion, garlic and chorizo.
• 5 fry, stirring, for 2 minutes.
• 6 add in the beans and sage and pour over enough of the reserved cooking water to just cover the beans.
• 7 season with sea salt and freshly ground pepper and cook, stirring often, until the liquid has evaporated, around 10 minutes.
• 8 transfer to a serving dish and drizzle with olive oil. serve warm with a little grated pecorino cheese.

Easy And Yummy Lasagna

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 9
• 1/2 lb ground beef
• 3/4 cup chopped onion
• 1 (1 lb) can diced tomato
• 2 (6 ounce) cans tomato paste
• 2 cups water
• 1 tablespoon parsley
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 12 -15 noodles lasagna noodles (half a package)
• 1 lb cottage cheese
• 12 ounces mozzarella cheese
• 1 cup parmesan cheese

Recipe

• 1 in very large skillet or sauce pan: sauté onions, set aside. brown meatin , drain. add onions, tomatoes with juice, paste, water, parsley, salt, sugar, pepper, garlic and oregano; simmer uncovered for 30 minutes.
• 2 meanwhile, boil lasagne according to box, don't use no-boil lasagne.
• 3 pre-heat oven to 350 degrees.
• 4 spread 1c sauce in bottom of lasagne pan (13x9).
• 5 alternate layers lasagne, sauce, cottage cheese(1/3 of package per layer), mozzerella(3 oz per layer) and parmasan(1/4 c per layer); for 3 layers.
• 6 on last layer (4th) you should only have noodles, sauce, mozzerella and parmasan.
• 7 bake for 40 to 50 minutes, until lightly browned and bubbling.
• 8 allow to stand and rest 15 minutes before cutting and serving.
• 9 enjoy!

Easy Apricot Squash Soup

Total Time: 9 mins Preparation Time: 2 mins Cook Time: 7 mins

Ingredients

• 2 cups butternut squash, cooked and pureed (it's pre-packaged and frozen at the grocery store)
• 1 cup apricot nectar
• 1 tablespoon half-and-half
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• pepper

Recipe

• 1 blend everything and simmer until warm or begins bubbling.
• 2 enjoy!

Franks, Sauerkraut, And Mashed Potatoes

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• 1 cup water
• 1/4 cup brown sugar
• 1 1/2 tablespoons cider vinegar
• 5 garlic cloves, chopped
• 1 teaspoon pepper
• 21 ounces sauerkraut, not rinsed
• 4 lbs medium russet potatoes, cut into small chunks
• 1 1/3 cups milk, heated until hot
• 2 tablespoons butter
• 2 lbs turkey frankfurters, bratwurst all halved lengthwise, all cut cut into 1 1/2-inch chunks
• 2 -3 bratwursts, all halved lengthwise all cut cut into 1 1/2-inch chunks
• 3 large apples, cored and chopped (cortland, granny smith)

Recipe

• 1 1. set the oven at 350 degrees.
• 2 2. in a small bowl, combine the water, brown sugar, vinegar, garlic, pepper; set aside.
• 3 3. in the skillet, heat the sauerkraut over medium high heat for 1 minute. add the brown sugar mixture, stir well, and continue cooking for 10 minutes or until the liquid evaporates; set aside.
• 4 4. meanwhile, in a large saucepan, combine the potatoes with cold water to cover and a generous pinch of salt. bring to a boil and simmer the potatoes for 10 minutes or until they are tender.
• 5 5. drain the potatoes and return them to the pan. with a potato masher, beat in the milk a little at a time with 1 tablespoon of the butter, salt, and pepper. mash until smooth, then combine all ingredients+mix well, dot with the remaining 1 tablespoon of butter and sprinkle with salt and pepper. bake uncovered for 30-40 minutes or until the top is golden brown.

Faro Wheat Soup

Total Time: 2 hrs 10 mins Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 celery, chopped
• 1 carrot, chopped
• 2 sage leaves
• 1 ounce tomato paste
• 10 ounces pinto beans
• 1/2 lb cracked farro
• 2 ounces olive oil

Recipe

• 1 soak beans in cold water overnight.
• 2 drain the beans and place them in plenty of fresh water. cook on low heat, adding salt at the end of cooking time.
• 3 puree half the beans, reserving water.
• 4 sauté the chopped vegetables in olive oil for about 10 minutes.
• 5 add garlic, sage, and tomato paste and cook for an additional 5 minutes.
• 6 add the cooking water of the beans. bring to a boil and allow to boil for a few minutes.
• 7 add the washed faro wheat.
• 8 simmer for about 1 hour, adding broth or water as needed.
• 9 let sit approximately 1/2 hour before serving so faro can double in bulk.
• 10 serve drizzled with olive oil and black pepper.

Farmers Cheese Soup (boerenkaas Soep)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 4 tablespoons butter
• 1 cup finely chopped onion
• 2 medium carrots, scraped and cut into 1/4-inch dice
• 2 medium boiling potatoes, peeled and cut into 1/4-inch dice
• 1/2 lb cauliflower, trimmed, washed and separated into small flowerets
• 1/4 lb celery root, peeled and cut into 1/4-inch dice (celeriac)
• 1 quart chicken stock (fresh or canned)
• 4 lean bacon, slices
• 4 slices homemade-type bread, cut about 1/2 inch thick and trimmed of all crusts
• 1/4 lb gouda cheese, cut into 1/8 inch slices

Recipe

• 1 in a heavy 2-3 quart saucepan, melt the butter over moderate heat. add the onions, carrots, potatoes, cauliflower and celery root. stirring frequently, cook for about 5 minutes, then pour in the stock.
• 2 bring to a boil over high heat, partially cover the pan, and lower the heat. simmer for 20 minutes, or until the vegetables are tender but not too soft.
• 3 meanwhile, in a heavy 12-inch skillet, fry the bacon over moderate heat until the slices are brown and crisp around the edges and have rendered most of their fat.
• 4 with tongs, transfer the bacon slices to paper towels to drain. add the slices of bread to the fat remaining in the skillet and fry until they are crisp and brown on both sides. set the fried bread aside on paper towels to drain.
• 5 just before serving, preheat the broiler to its highest setting. pour the soup into a 1 1/2 to 2 quart ovenproof tureen or casserole.
• 6 float the bacon slices on top of the soup and cover each of them with a slice of fried bread and then a slice of cheese, arranging them so they mask the surface of the soup.
• 7 slide the tureen or casserole under the broiler (the top of the tureen should be about 3 inches from the heat) and broil for 2 or 3 minutes, until the cheese melts and turns a delicate brown.

Barbecued, Spiced Lime Corn On The Cob

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

Ingredients

• Servings: 4
• 4 corn cobs
• 2 limes, cut into 4 wedges
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Recipe

• 1 pull the husks back from the corn, then remove and discard the silks. rub each cob with a wedge of lime the fold back the husks to cover the kernels.
• 2 cook over medium hot coals for about 10 mins (approx) turning frequently until the corn is dark golden and the kernels tender.
• 3 mix together the salt and the cayenne pepper.
• 4 pull the husks away from the corn and sprinkle over the salt mixture. serve with a wedge of lime for extra rubbing.

Farmhouse Cheese Tart

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 3/4 cup cold unsalted butter, cut into small pieces
• 2 tablespoons shortening
• 2 cups flour
• 1 teaspoon fresh thyme leave
• 1 teaspoon salt
• fresh ground black pepper
• 1 egg yolk
• 4 tablespoons unsalted butter
• 5 large granny smith apples, cored, peeled, and cut into walnut-size pieces
• 2 large onions, peeled and thinly sliced
• 8 ounces farmhouse" cheese such as lancashire or other farmhouse cheese
• 2 teaspoons fresh thyme leaves
• salt & freshly ground black pepper

Recipe

• 1 for the pastry: in a large mixing bowl, rub butter and shortening into flour with fingertips until sandy. mix in thyme, salt, and pepper. add 2–3 tablespoons cold water, 1 tablespoons at a time. knead until pastry dough just holds together. halve dough and form into two balls. wrap in plastic and refrigerate.
• 2 prepare egg wash in a small bowl, stirring a dash of salt into egg yolk.
• 3 for the filling: in a large sauté pan, melt butter over medium heat until foaming, then add apples and onions. cover and fry until golden and slightly softened, about 20 minutes. transfer apple mixture into another large mixing bowl and stir in cheese, thyme, and salt and pepper to taste. set aside to cool.
• 4 preheat oven to 350°. on a floured work surface, roll out 1 pastry ball and line a 9" removable-bottom tart tin, leaving at least 1/2" of pastry above the rim. roll out remaining dough into a 9" round or cut out free-form leaf shapes.
• 5 fill tart shell with cooled apple mixture. cover with pastry round, crimping edges carefully to seal (be sure to cut a hole for the steam to escape), or arrange pastry leaves on top. brush pastry with the egg wash. place in oven and bake for 30–40 minutes, or until pastry is crisp and brown. serve warm.

Easy And Traditional British Pub Style Pickled Onions

Total Time: 1080 hrs 15 mins Preparation Time: 15 mins Cook Time: 1080 hrs

Ingredients

• 2 lbs pickling onions, peeled
• 1 1/2 pints malt vinegar or 1 1/2 pints pickling vinegar
• 2 tablespoons ready-mixed pickling spices (or 2 tablespoons of your your own mix using -- green, and black peppercorns, coriander seeds,)

Recipe

• 1 peel the onions and pack one third of them tightly into a large kilner jar or preserves jar. (you can also use several smaller jars if you wish.).
• 2 scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.
• 3 pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.
• 4 add some extra vinegar if there is not quite enough.
• 5 seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.
• 6 brining notes:.
• 7 you need to begin 2 days ahead by placing the onions in a large non-metallic bowl. then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days.
• 8 drain the onions and dry them well, continue as above. these onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.

Farro Flavored With Orange And Smoked Paprika

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

Ingredients

• Servings: 4
• 1 cup semi-pearled cracked farro, picked over for any stones and debris and rinsed (6 ounces)
• 1 tablespoon olive oil
• 1/3 cup onion, diced
• 1/3 cup orange bell pepper, diced
• 1 garlic clove, minced
• 1/3 cup marmalade
• 1 teaspoon smoked paprika
• 2 cups hot water

Recipe

• 1 in a medium high heat pot stove top or a rice cooker set on add oil when hot add onions, peppers, and garlic stirring for 3 minutes. add remaining ingredients.
• 2 cook stove top 20-30 minutes. cooking in ricer cook according to directions.
• 3 when done stir and fluff.
• 4 enjoy garnished with an orange slice.

Brined Turkey And Sausage Stuffing

Total Time: 27 hrs Preparation Time: 1 hr Cook Time: 26 hrs

Ingredients

• Servings: 8
• 1 gallon apple cider
• 2 quarts water
• 1 cup kosher salt
• 3/4 cup sugar
• 2 whole cloves
• 1 tablespoon peppercorn
• 2 bay leaves
• 2 small dried hot red chili peppers
• 2 tablespoons thyme
• 4 garlic cloves
• 1 turkey, brined
• 12 tablespoons olive oil
• 1 cup sage, chopped
• salt, do not add any
• pepper, to taste

Recipe

• 1 combine first ten ingredients in a large pot and stir well until sugar and salt are dissolved. set aside.
• 2 double-line a very large (about 16-qt)bowl with two 13 gallon plastic bags. opening one inside the other and draping excess plastic down around the sides of the bowl. may also use an ice chest with ice in it.
• 3 rinse your turkey inside and out, then place turkey in the prepared plastic-liined bowl.
• 4 pour brine mixture over and around turkey.
• 5 carefully draw up and gather tops of bags together, eliminationg air spaces above brining liquid. make sure to seal bags with twist-ties or clips.
• 6 refrigerate turkey in brine for 18/24 hours.
• 7 ( you can cut the amount of brine and container and do the very same thing for a chicken making sure the brine covers the bird fully. yummy.).
• 8 take the brined turkey/chicken out of the brine and throw away the brine.
• 9 take next ingredients and mix well and after, washing and patting the bird dry. it is best to wash and pat dry two times. rub with the mix.
• 10 in a preheated 350 degree oven and setting rack at lowest position.
• 11 tuck the wings of the turkey.
• 12 i stuff mine with onions, garlic, oranges sometimes even sliced lemons. etc. you can even put fresh rosemary or fresh sage into the cavity. use your imagination.
• 13 tie legs loosely with butchers string to keep the stuffing items from falling out.
• 14 put turkey/chicken on a shallow rack in a hotel pan or a roasting pan deep enough to hold drippings.
• 15 begin roasting.
• 16 then: baste baste baste with the sauce. stop basting the final 20 minutes of cooking.
• 17 if the turkey/chicken browns too quickly, cover loosely with aluminum foil.
• 18 cook for only 2-2 and 1/2 hours.
• 19 put a meat thermometer into the thick part of the thigh. not touching a bone.
• 20 remove turkey at 160 degrees. do not use the pop up in the turkey.
• 21 pull turkey out of oven and tent with foil for 20, (twenty mihnutes) minutes before serving or even cutting.
• 22 turkey will continue to cook and will achieve the level of 180 degrees in the next 20 minutes.
• 23 pulling the bird out of the oven when the pop-up that is supplied with the bird, it will be 180 degreees, and when finished cooking during the resting stage, the bird will go as high as 200 or 210 in temperature.
• 24 bingo, dry meat.
• 25 after turkey has been removed from pan, pour off accumulated fat from the roasting pan, deglaze with wine and add those fortified drippings to the gravy for more flavor.
• 26 the sausage dressing for this meal is located under my "turkey/chicken sausage dressing" turkey/chicken sausage dressing.

Four Seasons Oysters In Champagne Velouté

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 24 oysters, on the half shell
• 3 tablespoons lightly-salted butter
• 3 tablespoons all-purpose flour
• 1/3-1/2 cup fish stock
• 24 oyster liquid
• 1/2 cup brut champagne
• 1/4 cup heavy cream
• 1/4 cup chopped mixed fresh herbs
• fresh ground black pepper
• rock salt (optional)

Recipe

• 1 remove the oysters from their shells and refrigerate. reserve the oyster liquid and the shells.
• 2 melt butter in a 2 1/2 quart saucepan and stir in the flour. cook for 2 minutes with stirring while not letting the mixture brown. add enough fish stock to the oyster juice to make 1 cup. gradually beat the mixture into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
• 3 stir in 1/4 cup of the champagne and the cream. simmer the mixture until it has reduced to one cup.
• 4 in a separate pan heat the remaining 1/4 cup champagne with the herbs and cook until the liquid has almost evaporated. add the mixture to the sauce ane season with the pepper.
• 5 preheat your broiler. line a pan large enough to hold all of the oysters with rock salt or crumpled foil to hold them in place. rinse and dry the shells and place them in the pan.
• 6 put an oyster on each shell and spoon a heaping tbs of the sauce over each. glaze briefly under the broiler, transfer to individual plates and serve at once.

Chili Bean Ranch Pasties

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

Ingredients

• Servings: 4
• 1 tablespoon sunflower oil
• 4 slices smoked streaky bacon, cut into strips
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 (7 ounce) can baked beans
• 2 ounces sharp cheddar cheese, finely diced
• tabasco sauce, to taste
• 13 1/2 ounces puff pastry, rolled
• milk, for brushing
• mixed salad green, to serve

Recipe

• 1 preheat the oven to 425°f
• 2 heat the oil in a small pan and cook the bacon, onion and garlic for 4-5 minutes until golden.
• 3 remove from the heat and mix with the baked beans and diced cheese; add tabasco to taste.
• 4 open out the pastry and cut into quarters to give four 20 x 11cm rectangles.
• 5 spoon the filling into the centre of each, then bring up the edges to enclose the filling.
• 6 press the edges together to create a seam across the centre of each pasty. transfer to a baking sheet, brush with a little milk and bake for 12-15 minutes until puffed and golden brown.
• 7 serve with salad and watch them disappear.

Frankie Pasta Bake

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

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 (14 ounce) chopped tomatoes
• 1 pinch sugar
• salt and pepper
• 1 pinch chili flakes
• 2 teaspoons worcestershire sauce
• 5 ounces penne
• 2 ounces sharp cheddar cheese, grated
• 2 frankfurters, sliced

Recipe

• 1 heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. stir in the garlic and cook for a further minute mix in the tomatoes and sugar, bring to the boil and simmer for 20 minutes add a few dashes of worcestershire sauce and chili flakes if using and season to taste. this basic sauce can now be chilled or frozen.
• 2 meanwhile, cook the pasta according to pack instructions. heat the broiler to high.
• 3 drain the pasta and stir into the sauce. tip in the frankfurters and spoon into a heatproof dish. scatter over the cheese and broil for 3-5 mins or until bubbling hot and golden. serve with a simple salad.

Easy Welsh Rarebit

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 1 slice bacon
• 1 tomato
• 2 ounces cheese
• 2 slices bread
• butter
• 1 tablespoon pickle

Recipe

• 1 heat the grill. lightly grill the bacon, if used. slice the tomatoes, if used. slice the cheese, making enough slices to cover the pieces of bread. toast the bread lightly on both sides and spread one side with the butter. arrange the slices of cheese on the buttered side of the toast and put under the grill for 1-2 minutes, until the cheese begins to bubble. top with the tomato slices, bacon, or pickle and return to the grill for another minute, to heat the topping and brown the cheese. eat at once.

Glazed Carrots

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

Ingredients

• Servings: 4
• 1 lb carrot, peeled and cut on the diagonal into 1/4 inch thick rounds
• 3 tablespoons butter, divided
• salt, to taste
• 1 1/2 teaspoons sugar
• 1 cup water
• 2 tablespoons chopped fresh parsley

Recipe

• 1 put the carrots, 2 tablespoons of the butter, salt, sugar, and water in a heavy pan. cook over medium heat until all of the water has evaporated and the carrots are tender, about 2 to 25 minutes. add the rest of the butter and shake the pan so the carrots do not stick. garnish with fresh parsley and serve.

Csoroge-hungarian Crispy Crullers

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

Ingredients

• 3 egg yolks
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon brandy (or whiskey)
• 1 1/2 teaspoons cider vinegar
• 1 1/4 cups flour
• 1/4 cup sour cream

Recipe

• 1 add just enough of flour to egg yolks and sour cream to make a soft dough. add sugar, salt, brandy and vinegar. knead until smooth. try not to use any more flour than necessary.
• 2 let dough rest about 3 minutes. roll out very thin. roll out on lightly floured board to about 1/8" thick. with a floured knife, cut into diamond shapes about 2" wide, 6" long. make a 1" slit in center and pull one end through slit, twisting a little as you do it.
• 3 fry in veg. shortening(about 365*f.) to cover until light brown, turning once or twice to brown evenly; drain on paper towels. sprinkle generously with powdered sugar while still hot. enjoy!

Denmark's " Frikadeller Mama's" Frikadeller

Total Time: 54 mins Preparation Time: 40 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 1 1/4 lbs ground veal or 1 1/4 lbs ground lamb
• 1/2 onion, finely chopped
• 50 g flour
• 1 egg
• 200 ml milk
• salt and pepper
• butter (for frying)

Recipe

• 1 with a wooden spoon stir the meat with 1 teaspoon salt for about 2 minutes. under no circumstances use a food processor or an electric mixer.
• 2 stir in the egg, chopped onion, and flour. little by little add the milk stirring it in well. add a few grinds of black pepper to the mixture and stir in well.
• 3 place the mixture in the refrigerator to rest for 30 minutes or so.
• 4 remove from refrigerator and add a little more milk if the mixture seems too stiff. with a wet tablespoon form the frikadeller, rolling them around in your hand so they resemble eggs.
• 5 in a frying pan melt the butter over medium heat until it is hot. place the frikadeller in the pan and cook them for 2 minutes on each side. lower the heat to low and cook for a further 4 minutes on each side.
• 6 serve them hot.

Crusty European Style Bread

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• 1/2 ounce active dry yeast
• 2 1/2 cups warm water (105-115f)
• 1 tablespoon salt
• 1 tablespoon melted butter
• 7 cups bread flour

Recipe

• 1 in a warm bowl dissolve yeast in warm water. add salt, melted butter (cooled), and flour.
• 2 using stand mixer with dough hook mix ingredients, on low speed, for one minute. allow to rest for 2-3 minutes.
• 3 continue to knead for 2 more minutes on low speed until dough is firm and no longer sticky.
• 4 place dough in greased bowl, turning to grease the dough. cover with plastic wrap and allow to rise for 1 hour. dough should increase 1.5-2 times.
• 5 deflate dough and turn on to floured surface. pat dough flat into a rectangular shape and fold into three sections as you would a letter. repeat 2 times.
• 6 return to bowl, smooth side up and cover with plastic. allow to rise for at least 1-1.5 hours. dough should increase 2.5-3 times.
• 7 cut dough into two equal parts and shape each into a round loaf making sure that you create sufficient surface tension on the top of the loaf. gather the dough at the bottom as you shape the loaf, pinching the dough together on the bottom and forming a seal. place both loaves bottom side up on a floured linen towel and cover with another floured linen towel. allow to rise for an additional 1-1.5 hours.
• 8 note: all rises should be in a fairly warm place (70-75f).
• 9 place an oven proof skillet at the bottom of oven.
• 10 preheat oven to 475f, then reduce to 450°f.
• 11 place bread on parchment paper and, with very sharp knife, cut a cross into the top about 1/2 inch deep.
• 12 slide parchment paper with loaf into oven on a pre-heated baking stone. immediately pour 1/2 cup water into skillet to produce necessary steam. (check you oven's instructions to make sure that this will not damage your oven.).
• 13 bake for 20 minutes. then check bread to be sure it isn't getting too dark. continue baking for another 15 minutes.
• 14 check internal bread tempeature with thermometer. if it has reached 200f then it's finished.
• 15 if not finished, reduce to 400f andbake an additions 8-10 minutes. check temperature again.
• 16 place on rack, allow to cool before eating.

freedom fruit tart

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 sheet frozen puff pastry, thawed (1/2 a 17.3 oz package)
• 3 ounces light cream cheese or 3 ounces neufchatel cheese
• 1/4 cup heavy cream or 1/4 cup whipping cream
• 2 tablespoons sugar
• 4 teaspoons orange-flavored liqueur
• 3/4 cup red seedless grapes, each cut in half
• 2 ripe kiwi fruits, peeled and then each cut lengthwise in half,then thinly sliced crosswise
• 1/2 pint medium strawberry, hulled,and each cut lengthwise in half (1 1/2 c)
• 2 tablespoons apricot jam, melted

Recipe

• 1 preheat oven to 400*f.
• 2 on lightly floured surface, unfold puff pastry sheet.
• 3 cut pastry on a fold line to remove 1 (9"by 3") strip;set aside.
• 4 with floured rolling pin, roll remaining larger pastry piece into about a 14" by 8" rectangle and transfer to a large cookie sheet.
• 5 with a sharp knife, trim pastry to make straight edges.
• 6 on a floured surface, roll remaining pastry strip into 16" by 3" rectangle: fold in half to form 8"by 3"rectangle, then cut lengthwise into 3 equal strips.
• 7 unfold strips.
• 8 moisten edges of pastry on cookie sheet (with finger dipped in water).
• 9 place one pastry strip on dampened edge of each long side of the rectangle; trim to fit.
• 10 cut remaining pastry strip crosswise in half and place each half along short sides of rectangle, overlapping strips on long sides.
• 11 with a rolling pin- lightly roll over dough to seal edges.
• 12 with a fork prick dough rectangle (inside the strips) at 1/4" intervals to prevent puffing during baking.
• 13 bake tart shell 13 to 15 min or until lightly browned.
• 14 (if the center of the pastry puffs up, open oven and press down with the back of a spoon after 7 min baking) remove pastry from cookie sheet and cool on a wire rack.
• 15 meanwhile in a small bowl with a spoon or fork, mix cream cheese, heavy cream,sugar, and 1tbs liqueur until smooth (although some small lumps of cream cheese may remain).
• 16 spread cream cheese filling into cooled pastry shell.
• 17 you can arrange fruit however you like although it was recommended to me to make rows of fruit down the long side of the tart (a row of grapes, a row of kiwis, a row of strawberries).
• 18 stir remaining 1 t.
• 19 liqueur into the melted apricot jam.
• 20 brush jam mixture over fruit.
• 21 if not serving right away, cover and refrigerate up to 8 hrs.

Farmer's Cheese

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 (7 1/2 ounce) package farmer cheese, i buy about 6 at a time when i find it and store it in the freezer (it's usually near the cream cheese if the store has it)
• 1/2 onion, minced
• 1/2 teaspoon dill
• 1 tablespoon fresh chives (optional)
• 1 teaspoon vegetable oil or 1 teaspoon canola oil
• 1 tablespoon milk
• salt and pepper

Recipe

• 1 combine above ingredients in a small bowl. thin with milk to a chip-dip consistency.
• 2 spread on french sourdough rolls, or sliced french baguettes, etc.

Cheap And Easy Swedish Meatballs Dinner

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 onion, finely minced
• 2 garlic cloves, finely minced
• 2 leaves fresh basil
• 2 bay leaves
• 1 1/2 cups red wine
• 1 3/4 ounces brown gravy mix (2 packets)
• 2 cups cold water
• 1 (12 ounce) can sliced mushrooms, drained
• 1 (16 ounce) package frozen turkey meatballs, thawed

Recipe

• 1 sauté onions in olive oil on a medium high heat, let cook for about 5 minutes than add garlic and cook for another 2 minutes or until onions and translucent.
• 2 add can of mushrooms, red wine, basil and bay leaves. let simmer for 5 minutes.
• 3 mix cold water and gravy mix per instructions on package and add to pan.
• 4 add meatballs and let simmer until gravy thickens to lightly coat the back of a spoon.
• 5 serve with plain rice or buttered noodles.

Baked Vegetable Omelet

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

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 bunch scallion, and green parts chopped
• 2 garlic cloves, minced
• 1 lb zucchini, diced
• kosher salt
• fresh ground black pepper
• 1/3 cup fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 8 large eggs
• 3 tablespoons greek yogurt
• 1/4 cup parmesan cheese, freshly grated

Recipe

• 1 heat the oven to 400 degrees. oil a 2 qt baking dish with 1 t of the olive oil.
• 2 heat the remaining 2 t oil in a large, heavy skillet over medium heat. add the scallions and cook, stirring, until tender, about 3 minutes. add the garlic, stir until fragrant, about 30 seconds, and add the zucchini. cook, stirring, until tender, about 10 minutes. season to taste with salt and pepper, and continue to cook until any liquid in the pan has evaporated. stir in the dill and mint. remove from the heat.
• 3 heat the baking dish in the oven for 5 minutes, while you beat the eggs in a large bowl. season with 1/2 t salt and freshly ground pepper to taste. whisk in the yogurt and cheese. stir in the zucchini mixture. pour into the heated baking dish and place in the oven. immediately turn the heat down to 275 degrees. bake for 30-40 minutes, until set. serve hot, warm, or at room temperature.