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Fritter Batter
Fruit Kabobs
Fruit-Cornbread Dressing
Fruited Rice Salad
Garlic Steamed Cauliflower
Glaceed Sandwiches
Glazed Cashews
Glazed Corned Beef
Glazed Onions
Glazed Sweet Potatoes
Golden Mushrooms
Green Chile Pasta
Green Olive-Cheese Puffs
Green Peppercorn Pork
Grilled Chicken Gizzards
Grilled Lamb Kabobs
Grilled Lamb with Mint Pesto
Grilled Link Sausages
Grilled Pork Steaks
Grilled Turkey Dijon
Grilled Walnut Chicken
Gruyere Cheesecake
Hairy Mary
Halloween Drumettes
Ham Spread with Variations
Ham-Swiss Mini Quiches
Harvest Green Chile Cheesecakes
Hash Browned Zucchini
Hazelnut-Honey Butter
Hearty Stuffed Zucchini
Herb Rolls
Herb Stuffed Pork Chops
Herbed Breadcumbs
Herbed Canape Spread
Herbed Party Mix
Herbed Pork Roast
Herbed Sausage Meatballs
Holiday Turkey Roll
Hollandaise Stuffed Artichokes
Homemade Pretzels
Honey Glazed Roasted Chicken
Honey-Mustard Sparerib Appetizers
Honey-Walnut Fruit Dip
Hot Bacon Dip
Hot Cheddar Dip
Hot Nuts
Hot Spinach Salad
Irish Country Lamb Stew
Irish Raisin Bread
Lacy Corn Cakes
Lacy Onion Rings
Lacy Potatoes
Latin Beef Roll
Latin Cheese Fondue
Latino Chicken Salad
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| 1 | cup flour |
| 1 | tablespoon sugar |
| 1/4 | teaspoon salt |
| 1 | cup dry white wine |
| 2 | tablespoons melted unsalted butter |
| 2 | each egg yolks, beaten |
| 2 | each egg whites, beaten |
COMBINE SUGAR, SALT, AND FLOUR IN A MIXER BOWL
STIR IN EGG YOLKS, WINE, AND BUTTER
PROCESS ON LOW FOR 2 MINUTES, UNTIL SMOOTH
COVER AND CHILL FOR 1-2 HOURS
BEAT WHITES TO SOFT PEAKS
FOLD INTO CHILLED BATTER
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 126 - Calories from Fat 38
Percent Total Calories From: Fat 30%, Protein 10%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 59mg, Sodium 91mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 186 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/4 | each watermelon |
| 1/4 | cup fruit fresh |
| 2 | each peeled, seeded, and cut to large dice cantaloupes |
| 2 | each pineapple, peeled, cored, and cut to large dice |
| 6 | each apples, peeled, seeded, large dice |
| 2 | pounds white and red seedless grapes |
| 3 | pints strawberries, stemmed |
| 11 | ounces mandarin orange segments |
| 25 | each medium bamboo skewers |
| 2 | quarts strawberry yogurt |
COMBINE FRUIT FRESH AND 1 QUART WATER-MIX WELL
DIP DICED FRUITS IN MIXTURE TO REDUCE TENDENCY TO BROWN
CUT WATERMELON INTO LARGE DICE AND RESERVE SHELL
SKEWER ASSORTED FRUITS ON MEDIUM SKEWERS
SPOON STRAWBERRY YOGURT INTO A BOWL OR WATERMELON SHELL
SERVE KABOBS CHILLED, WITH YOGURT TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 257 - Calories from Fat 18
Percent Total Calories From: Fat 7%, Protein 7%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 46mg, Total Carbohydrate 55g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 1633 units, Vitamin C 70 units, Calcium 0 units, Iron 1 units
| 2 | cups unsalted chicken broth |
| 1 | cup minced dried apricots |
| 1/3 | cup unsalted butter |
| 1 | cup minced onion |
| 3/4 | cup minced celery |
| 5 | cups finely crumbled cornbread |
| 4 | cups fresh breadcrumbs |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | tablespoon rubbed sage |
| 4 | each eggs, beaten |
SOAK THE APRICOTS IN THE CHICKEN BROTH FOR 1-2 HOURS
HEAT THE BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR FOR 3-4 MINUTES
ADD THE CELERY, HEAT AND STIR FOR 5-6 MINUTES
REMOVE FROM HEAT
COMBINE THE ONION MIXTURE, CORNBREAD, AND BREADCRUMBS-MIX WELL
ADD THE SALT, PEPPER, AND SAGE-MIX WELL
ADD THE EGGS, BROTH, AND APRICOTS-MIX WELL
SPOON INTO A BAKING PAN
BAKE @ 350 DEGREES FOR 30-35 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 603 - Calories from Fat 174
Percent Total Calories From: Fat 29%, Protein 9%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 143mg, Sodium 1678mg, Total Carbohydrate 94g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 1848 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 3 | each oranges, halved |
| 2 | tablespoons unsalted butter |
| 1/2 | cup small dice celery |
| 1/4 | cup small dice onion |
| 2 | teaspoons finely grated orange zest |
| 1 | cup strained fresh orange juice |
| 1 | cup water |
| 1/2 | teaspoon finely ground poultry seasoning |
| 1/3 | cup seedless golden raisins |
| 1 | cup uncooked long grain rice |
CAREFULLY SCOOP FLESH FROM ORANGES, SCRAPE SHELLS SMOOTH INVERT ONTO PAPER TOWELS TO DRAIN
COVER AND CHILL
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD CELERY AND ONIONS, SAUTE FOR 5-6 MINUTES
STIR IN ZEST, ORANGE JUICE, WATER, POULTRY SEASONING, RAISINS, AND RICE
BRING TO A BOIL, COVER, REDUCE HEAT, AND SIMMER FOR 20 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL 30 MINUTES
COVER AND CHILL FOR SEVERAL HOURS
TRIM BOTTOM OF ORANGE SHELLS TO STAND UPRIGHT
PLACE ONE ORANGE SHELL ONTO EACH SALAD PLATE
SPOON RICE FILLING INTO EACH ORANGE SHELL
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 203 - Calories from Fat 37
Percent Total Calories From: Fat 18%, Protein 3%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 13mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 383 units, Vitamin C 58 units, Calcium 0 units, Iron 1 units
| 1 | head cauliflower, trimmed |
| 1/2 | teaspoon salt |
| 2 | tablespoons strained fresh lemon juice |
| 3 | tablespoons olive oil |
| 1/4 | cup garlic puree |
| 1/8 | teaspoon cayenne |
| 1 | teaspoon white wine vinegar |
COMBINE CAULIFLOWER, SALT, LEMON JUICE, AND WATER TO COVER IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, UNTIL TENDER-CRISP
REMOVE FROM HEAT, DRAIN WELL
HEAT OLIVE OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD THE GARLIC, HEAT AND STIR FOR 6-8 MINUTES, UNTIL GOLDEN SEASON WITH CAYENNE AND VINEGAR
POUR OVER CAULIFLOWER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 92 - Calories from Fat 62
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 203mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 22 units, Vitamin C 30 units, Calcium 0 units, Iron 0 units
| 12 | slices rye bread |
| 1/2 | cup sour cream |
| 1/2 | cup finely chopped nuts |
| 1/4 | cup creamy Italian salad dressing |
| 1/2 | teaspoon dry mustard |
| 1 | cup grated cheddar cheese |
| 3/4 | pound ham, sliced paper-thin |
| 2 | teaspoons unflavored gelatin |
| 3 | tablespoons cold water |
| 2 | cups mayonnaise |
| 1/3 | cup heavy cream |
| walnut halves, as garnish | |
| black olive, as garnish | |
| diced pimiento, as garnish | |
| ham, julienned as garnish |
TRIM CRUSTS FROM BREAD, RESERVE FOR ANOTHER USE
CUT BREAD INTO 3-4" SHAPES
COMBINE SOUR CREAM, NUTS, ITALIAN DRESSING, AND MUSTARD-MIX WELL
STIR IN CHEDDAR CHEESE-MIX WELL
SPREAD ONTO BREAD SLICES
TRIM HAM SLICES TO SHAPE OF BREAD
PLACE 2-3 SLICES ON TOP OF EACH
COVER AND CHILL FOR 2-96 HOURS
COMBINE GELATIN AND WATER IN A SMALL SAUCEPAN, ALLOW TO STAND FOR 5 MINUTES
HEAT AND STIR OVER A LOW FLAME, UNTIL GELATIN DISSOLVES REMOVE FROM HEAT, COOL
COMBINE MAYONNAISE AND CREAM-MIX WELL
STIR IN GELATIN MIXTURE
SPOON OVER SANDWICHES TO COAT EVENLY
GARNISH AS DESIRED
CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 532 - Calories from Fat 399
Percent Total Calories From: Fat 75%, Protein 10%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 11g, Cholesterol 51mg, Sodium 927mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 381 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | cups cashews |
| 1/2 | cup sugar |
| 2 | tablespoons room temperature unsalted butter |
| 1/2 | teaspoon vanilla |
COMBINE CASHEWS, SUGAR, AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT UNTIL SUGAR TURNS A RICH GOLDEN COLOR
REMOVE FROM HEAT
STIR IN VANILLA
SPREAD OUT ONTO A BUTTERED BAKING SHEET
COO
Nutrition Facts
Amount Per Serving:
Calories 367 - Calories from Fat 223
Percent Total Calories From: Fat 61%, Protein 8%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 10mg, Sodium 8mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 5 | pounds trimmed corned beef |
| 2 | tablespoons whole grain mustard |
| 1/3 | cup brown sugar |
COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON, DRAIN WELL REMOVE AND DISCARD ALL FAT FROM BEEF
PLACE INTO A BAKING PAN
SPREAD WITH MUSTARD
SPRINKLE WITH BROWN SUGAR
BAKE @ 350 DEGREES FOR 20 MINUTES, UNTIL GLOSSY
CUT ACROSS THE GRAIN
SERVE HOT OR COLD, WITH HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 384 - Calories from Fat 260
Percent Total Calories From: Fat 68%, Protein 29%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1745mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 0 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units
| 2 | cups water |
| 1 | pound pearl onions |
| 1/3 | cup sugar |
| 2 | tablespoons butter |
| 1/4 | teaspoon salt |
HEAT WATER TO A BOIL, OVER A MODERATE FLAME
ADD ONIONS, COVER, AND SIMMER FOR 15-20 MINUTES, DRAIN WELL HEAT BUTTER IN A SKILLET, OVER A LOW FLAME
STIR IN SUGAR, WATER, AND SALT
ADD ONIONS HEAT AND STIR FOR 5 MINUTES, UNTIL GLAZED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 36
Percent Total Calories From: Fat 33%, Protein 3%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 139mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 145 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 3/4 | cup light brown sugar |
| 1/2 | cup beer |
| 1/4 | cup finely chopped walnuts |
| 1 | tablespoon strained fresh orange juice |
| 2 | teaspoons cornstarch |
| 1/2 | teaspoon finely grated orange zest |
| 1/4 | teaspoon salt |
| 22 | ounces canned sweet potatoes, or yams |
COMBINE BROWN SUGAR, BEER, WALNUTS, ORANGE JUICE, CORNSTARCH, ZEST, AND SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL THICKENED
CUT SWEET POTATOES OR YAMS INTO BITE-SIZED PIECES AND PLACE INTO THE HEATED GLAZE-STIR TO COAT WELL
SPOON INTO A SERVING DISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 219 - Calories from Fat 31
Percent Total Calories From: Fat 14%, Protein 4%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 145mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 7465 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units
| 1 | pound button mushrooms |
| 1 | each egg, beaten |
| 1/2 | cup dry breadcrumbs |
| 1/3 | cup unsalted butter |
| 1 | cup minced onion |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon freshly ground white pepper |
DIP MUSHROOMS IN BEATEN EGG
COAT EVENLY WITH BREADCRUMBS
HEAT BUTTER IN A SKILLET, OVER A HIGH FLAME
ADD MUSHROOMS AND ONIONS
SAUTE QUICKLY, UNTIL GOLDEN
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 257 - Calories from Fat 159
Percent Total Calories From: Fat 62%, Protein 10%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 10g, Cholesterol 95mg, Sodium 262mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 658 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units
| 1/4 | cup frozen chopped spinach, thawed |
| 1 | teaspoon olive oil |
| 4 | ounces diced green chiles |
| 2 | ounces diced jalapeno chiles |
| 3 | cups flour |
| 1/2 | teaspoon salt |
| 2 | each extra large eggs |
SQUEEZE SPINACH DRY IN A CLEAN TOWEL, SET ASIDE
HEAT OIL IN A SKILLET, OVER A LOW FLAME
ADD CHILES, COVER, AND SWEAT FOR 20 MINUTES, STIRRING OFTEN REMOVE TO A FOOD PROCESSOR
PROCESS TO A FINE PUREE
RETURN PUREE TO THE SKILLET, OVER A LOW FLAME
HEAT AND STIR FOR 10-15 MINUTES, UNTIL THICKENED
ALLOW TO COOL COMPLETELY
COMBINE WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR PULSE UNTIL MIXTURE FORMS A BALL
TURNOUT ONTO A FLOURED BOARD AND KNEAD FOR 3 MINUTES
DIVIDE INTO FOURTHS AND WRAP IN PLASTIC
ALLOW TO REST FOR 30 MINUTES
REMOVE ONE FOURTH, AND WRAP REMAINING THREE IN PLASTIC PROCESS IN A PASTA MACHINE OR ROLLOUT TO A THICKNESS OF 1/32-INCH
CUT INTO DESIRED SHAPES
SIMMER IN BOILING SALTED WATER FOR 2-3 MINUTES, UNTIL JUST TENDER
DRAIN WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 263 - Calories from Fat 28
Percent Total Calories From: Fat 11%, Protein 14%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 71mg, Sodium 583mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 887 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 1/2 | cup unsalted butter |
| 2 | cups grated cheddar cheese |
| 1 | cup sifted flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon |
| 48 | each pimiento-stuffed green olives |
COMBINE BUTTER AND CHEESE-MIX WELL
STIR IN FLOUR, SALT, AND CHILE POWDER-MIX WELL
MOULD 1 TEASPOON DOUGH AROUND EACH OLIVE
PLACE ONTO A LIGHTLY GREASED COOKIE SHEET
REPEAT WITH REMAINING DOUGH AND OLIVES
COVER AND CHILL FOR 1-48 HOURS
BAKE @ 400 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 205 - Calories from Fat 147
Percent Total Calories From: Fat 72%, Protein 12%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 40mg, Sodium 649mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 572 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | pound pork tenderloin, cut to 1-inch slices |
| 3 | tablespoons unsalted butter |
| 3 | tablespoons finely minced shallots |
| 1/2 | cup dry vermouth |
| 1 | cup unsalted chicken stock |
| 1 | teaspoon drained brined green peppercorn |
| 1 | teaspoon minced fresh thyme |
| 2 | teaspoons Dijon mustard |
| 1/3 | cup whipping cream |
| fresh thyme leaves, as garnish |
FLATTEN MEDALLIONS OF PORK SLIGHTLY WITH THE PALM OF YOUR HAND
SEASON LIGHTLY WITH SALT AND PEPPER
HEAT TWO-THIRDS THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD PORK AND COOK FOR 3 MINUTES PER SIDE, UNTIL BROWNED REMOVE PORK FROM THE PAN, SET ASIDE
HEAT REMAINING BUTTER IN THE SKILLET, OVER A MEDIUM FLAME
ADD THE SHALLOTS, HEAT AND STIR FOR 2 MINUTES
DEGLAZE THE PAN WITH VERMOUTH, STIR TO DISSOLVE THE FOND
SIMMER FOR 5 MINUTES, UNTIL REDUCED TO A GLAZE
ADD STOCK, PEPPERCORNS, AND THYME
SIMMER FOR 10-15 MINUTES, UNTIL REDUCED BY HALF
ADD MUSTARD-MIX WELL
ADD CREAM-MIX WELL
RETURN PORK AND ANY COLLECTED JUICES TO THE PAN
SIMMER UNTIL PORK IS COOKED AND SAUCE HAS THICKENED SLIGHTLY REMOVE TO A SERVING PLATTER
GARNISH WITH FRESH THYME LEAVES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 376 - Calories from Fat 225
Percent Total Calories From: Fat 60%, Protein 28%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 13g, Cholesterol 113mg, Sodium 491mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 1573 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | teaspoon salt |
| 1/2 | teaspoon freshly ground black pepper |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon ground sage |
| 2 | tablespoons strained fresh lemon juice |
| 1/3 | cup olive oil |
| 1 | pound chicken gizzards |
| bamboo skewer, soaked in water |
COMBINE SALT, PEPPER, SUGAR, SAGE, LEMON JUICE, AND OIL IN A FOOD PROCESSOR OR BLENDER
PROCESS UNTIL WELL BLENDED
RINSE GIZZARDS WELL, TRIM OFF CARTILAGE, AND CUT IN HALF COMBINE WITH MARINADE INGREDIENTS
COVER AND CHILL FOR 4-6 HOURS
REMOVE GIZZARDS FROM MARINADE
THREAD ONTO BAMBOO SKEWERS
GRILL FOR 6-8 MINUTES UNTIL CRISPY ON THE OUTSIDE, BASTING OFTEN
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 202 - Calories from Fat 138
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 198mg, Sodium 254mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 6705 units, Vitamin C 15 units, Calcium 0 units, Iron 5 units
| 15 | pounds large dice boneless lamb |
| 2 | tablespoons ground cumin |
| 2 | tablespoons very finely minced garlic |
| 2 | tablespoons salt |
| 1 | tablespoon black pepper |
| 1 | tablespoon dry mustard |
| 1 | tablespoon turmeric |
| 2 | cups plain yogurt |
| 1 | cup finely minced scallions |
| 3/4 | cup minced parsley |
| 3 | each crumbled bay leaves |
| 1/3 | cup very finely minced ginger |
| 3/4 | cup grated cucumber |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 6-24 HOURS, DRAIN WELL
THREAD ONTO SKEWERS
BROIL OR GRILL TO DESIRED DONENESS
SERVE HOT, ON THE SKEWE
Nutrition Facts
Amount Per Serving:
Calories 363 - Calories from Fat 261
Percent Total Calories From: Fat 72%, Protein 26%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 13g, Cholesterol 98mg, Sodium 370mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 102 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units
| 1 | cup fresh basil leaves |
| 1 | cup fresh mint leaves |
| 1/4 | cup finely minced shallot |
| 1 | tablespoon toasted pine nuts |
| 1 | tablespoon honey |
| 1/2 | cup extra virgin olive oil |
| 6 | each cut into 1/2-inch slices eggplants |
| 1 | tablespoon strained fresh lemon juice |
| 6 | each 3-ounce lamb chops |
COMBINE BASIL, MINT, SHALLOTS, PINE NUTS, AND HONEY IN A FOOD PROCESSOR
PROCESS UNTIL FINELY BLENDED
WITH MOTOR RUNNING, ADD OIL IN A THIN-STEADY STREAM
PROCESS UNTIL THICKENED
TRANSFER TO A BOWL AND COVER WITH A LAYER OF THE REMAINING OLIVE OIL
CHILL FOR UP TO 7 DAYS
PREPARE A BED OF COALS FOR GRILLING
MEANWHILE MOISTEN CUT SURFACES OF EGGPLANT WITH LEMON JUICE
SEASON WITH SALT AND ALLOW TO STAND FOR 10 MINUTES
PAT EGGPLANT DRY WITH A TOWEL OR PAPER TOWELS
SEASON LAMB CHOPS WITH SALT AND PEPPER
PLACE EGGPLANT SLICES AND LAMB CHOPS ONTO THE GRILL
GRILL FOR 10-12 MINUTES, TURNING ONCE, UNTIL EGGPLANT IS TENDER, AND LAMB IS MEDIUM RARE
ARRANGE EGGPLANT SLICES ONTO A SERVING PLATTER
COVER WITH THE LAMB CHOPS
STIR PESTO AND PLACE A SMALL DOLLOP ON TOP OF EACH LAMB CHOP SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 1242 - Calories from Fat 778
Percent Total Calories From: Fat 63%, Protein 26%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 86g, Saturated Fat 19g, Cholesterol 257mg, Sodium 291mg, Total Carbohydrate 36g, Dietary Fiber 5g, Sugars 0g, Protein 80g, Vitamin A 3724 units, Vitamin C 53 units, Calcium 0 units, Iron 11 units
| 1 | cup minced onion |
| 2 | tablespoons peanut oil |
| 1 | tablespoon minced garlic |
| 8 | ounces tomato sauce |
| 2 | tablespoons brown sugar |
| 2 | pounds mild sausage links |
| 2 | each apples, quartered |
| 2 | cups large dice green bell peppers |
| bamboo skewer, soaked in water |
SAUTE ONIONS IN OIL UNTIL TENDER, WITHOUT BROWNING
STIR IN GARLIC AND SAUTE FOR 2 MINUTES
STIR IN TOMATO SAUCE AND BROWN SUGAR
HEAT AND STIR TO DISSOLVE SUGAR
ALTERNATELY THREAD SAUSAGES, APPLES, AND BELL PEPPERS ONTO SKEWERS
PRICK SAUSAGES ALL OVER WITH A FORK
GRILL UNTIL SAUSAGES ARE WELL DONE, BASTING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 722 - Calories from Fat 535
Percent Total Calories From: Fat 74%, Protein 12%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 59g, Saturated Fat 21g, Cholesterol 94mg, Sodium 1683mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 617 units, Vitamin C 41 units, Calcium 0 units, Iron 4 units
| 4 | each 3/4-inch thick pork steaks |
| 1/4 | cup brown stock |
| 1/4 | cup dry white wine |
| 1 | tablespoon minced fresh rosemary |
| 1/2 | teaspoon crushed dried marjoram |
| 1 | tablespoon minced garlic |
| 1/2 | teaspoon salt |
| 2 | tablespoons oil |
TRIM FAT FROM AROUND EDGES OF STEAKS
COMBINE BROTH, WINE, ROSEMARY, MARJORAM, GARLIC, AND SALT-MIX WELL
POUR OVER STEAKS
COVER AND CHILL FOR 4-24 HOURS
DRAIN WELL, RESERVE MARINADE
GRILL 4-6 INCHES ABOVE MODERATELY HOT COALS, BASTING OFTEN REMOVE FROM GRILL
BASTE WITH MARINADE AND OIL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 230 - Calories from Fat 125
Percent Total Calories From: Fat 54%, Protein 38%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 62mg, Sodium 409mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 15 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | cups room temperature unsalted butter |
| 3/4 | cup Dijon mustard |
| 1 | cup very finely minced shallot |
| 2 | tablespoons very finely minced cilantro |
| 1/3 | cup finely snipped chives |
| 1/4 | teaspoon white pepper, or more to taste |
| 12 | pounds boneless turkey breasts |
| olive oil, as needed for basting |
COMBINE BUTTER, MUSTARD, SHALLOTS, CILANTRO, AND CHIVES-MIX WELL
SEASON TO TASTE WITH WHITE PEPPER-MIX WELL
FORM INTO A 1-INCH LOG
WRAP IN WAXED PAPER AND CHILL UNTIL FIRM
SLICE TURKEY BREAST INTO 3-4 OUNCE CUTLETS
PLACE BETWEEN SHEETS OF PLASTIC WRAP (SLIGHTLY MOISTENED WITH WATER)
POUND TO A THICKNESS OF 1/4-INCH
BRUSH LIGHTLY WITH OLIVE OIL
GRILL FOR 20-30 SECONDS
ROTATE 45-60 DEGREES AND GRILL FOR ANOTHER 20 SECONDS TO MARK WELL
TURN OVER, BASTE, GRILL, ROTATE, AND GRILL AGAIN
REMOVE TO HEATED SERVING PLATES
TOP WITH A SLICE OF THE CHILLED DIJON BUTTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 189 - Calories from Fat 86
Percent Total Calories From: Fat 46%, Protein 53%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 65mg, Sodium 1653mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 702 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 5 | pounds chopped walnuts |
| 2 | cups strained fresh lime juice |
| 2 | cups strained fresh orange juice |
| 2 | cups strained fresh lemon juice |
| 1/3 | cup white wine |
| 1/4 | cup minced garlic |
| 3 | cups minced scallions |
| 1 | cup unsalted chicken stock |
| 1 | tablespoon dry mustard |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/4 | teaspoon cayenne, to taste |
| 6 | cups plain yogurt |
| 50 | each skinless boneless chicken breasts |
| 50 | cups hot cooked rice |
COMBINE WALNUTS (RESERVING A FEW AS GARNISH), LIME JUICE, ORANGE JUICE, LEMON JUICE, WINE, GARLIC, SCALLIONS, CHICKEN BROTH, AND DRY MUSTARD IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
COMBINE YOGURT WITH 3 CUPS WALNUT MIXTURE-MIX WELL
COAT BOTH SIDES OF CHICKEN BREASTS WITH YOGURT MIXTURE COVER AND CHILL FOR 4-48 HOURS
GRILL OR BROIL FOR 10 MINUTES PER SIDE, UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK
SERVE HOT, WITH THE REMAINING YOGURT MIXTURE AND HOT COOKED RICE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 851 - Calories from Fat 292
Percent Total Calories From: Fat 34%, Protein 32%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 4g, Cholesterol 140mg, Sodium 213mg, Total Carbohydrate 72g, Dietary Fiber 2g, Sugars 0g, Protein 67g, Vitamin A 190 units, Vitamin C 18 units, Calcium 0 units, Iron 6 units
| 2 | cups dry French breadcrumbs |
| 1/4 | cup very finely grated Gruyere cheese |
| 3 | teaspoons melted unsalted butter |
| 2 | cups small curd cottage cheese |
| 1/4 | cup flour |
| 1/8 | teaspoon cayenne |
| 1 | cup heavy cream |
| 2 | cups grated Gruyere cheese |
| 4 | each eggs |
COMBINE BREADCRUMBS, FINELY GRATED CHEESE, AND BUTTER-MIX WELL
PRESS GENTLY BUT FIRMLY ONTO THE BOTTOM AND UP THE SIDES OF A 10-INCH SPRINGFORM PAN
COVER AND CHILL
COMBINE COTTAGE CHEESE, FLOUR, CAYENNE, CREAM, AND REMAINING CHEESE IN A MIXER BOWL-MIX WELL
BEAT IN THE EGGS, ONE AT A TIME
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES FOR 65 MINUTES, OR UNTIL SET
REMOVE FROM OVEN, COOL
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 585 - Calories from Fat 355
Percent Total Calories From: Fat 61%, Protein 23%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 23g, Cholesterol 231mg, Sodium 672mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 1534 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1/8 | cup small dice onion |
| 12 | ounces V-8 or tomato juice |
| 3 | each ice cubes |
| 1/2 | cup thinly sliced celery |
| 1/4 | cup small dice, seeded green bell pepper |
| 1/8 | cup small dice, peeled carrot |
| 2 | teaspoons strained fresh lemon juice |
| 1/2 | teaspoon tabasco sauce |
| 6 | ounces vodka |
| cracked ice cubes |
RINSE MINCED ONIONS, DRAIN WELL
COMBINE V-8 OR TOMATO JUICE AND ICE CUBES IN A BLENDER OR FOOD PROCESSOR
PROCESS UNTIL ICE IS CRUSHED AND MIXTURE IS SMOOTH ADD REMAINING INGREDIENTS, EXCEPT CRACKED ICE-MIX WELL
STRAIN MIXTURE
SERVE OVER CRACKED IC
Nutrition Facts
Amount Per Serving:
Calories 168 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 3%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 431mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2001 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units
| 1 | cup very finely crushed nacho cheese flavored tortilla chips |
| 1 | beaten egg |
| 1/2 | cup milk |
| 4 | pounds disjointed chicken wings |
PLACE CRUSHED CHIPS INTO A SHALLOW BOWL
COMBINE EGG AND MILK-MIX WELL
MOISTEN CHICKEN WITH MILK MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT CHICKEN EVENLY WITH TORTILLA CHIPS, SHAKING OFF EXCESS PLACE INTO A PARCHMENT-LINED BAKING PAN
BAKE @ 350 DEGREES FOR 40-45 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 364 - Calories from Fat 235
Percent Total Calories From: Fat 65%, Protein 32%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 7g, Cholesterol 136mg, Sodium 152mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 262 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 2 | cups cooked ham |
| 1 | teaspoon mustard |
| 1 | tablespoon sweet pickle relish |
| 1/3 | cup mayonnaise |
| 1 | each sieved hard boiled egg |
| 1/4 | cup grated cheddar cheese |
| 2 | tablespoons minced red bell peppers |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL COARSELY CHOPPED AND WELL BLENDED
COVER AND CHILL FOR 1-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 45 - Calories from Fat 36
Percent Total Calories From: Fat 80%, Protein 18%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 6mg, Sodium 170mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 12 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 1 | cup flour |
| 1/4 | teaspoon salt |
| 6 | tablespoons butter, cutup-chilled |
| 1 | each egg |
| 1 | cup grated Swiss cheese |
| 4 | ounces ham, very small dice |
| 3 | each eggs |
| 12 | ounces half and half |
| 1/8 | teaspoon ground white pepper |
TO PREPARE CRUST: STIR TOGETHER FLOUR AND SALT
ADD BUTTER AND STIR TO COAT, THEN CUT IN TO RESEMBLE FINE CRUMBS
STIR IN EGG WITH A FORK, UNTIL DOUGH HOLDS TOGETHER
SHAPE INTO A BALL WRAP IN PLASTIC AND CHILL FOR 60 MINUTES ROLLOUT TO A 16x16-INCH SQUARE
CUT INTO 2-1/2" ROUNDS WITH A COOKIE CUTTER
PRESS INTO A MINI-MUFFIN PAN
BAKE @ 450 DEGREES FOR 5 MINUTES, UNTIL LIGHTLY BROWNED REMOVE FROM HEAT, COOL
PLACE CHEESE INTO COOLED CRUST
BEAT TOGETHER EGGS AND LIGHT CREAM AND POUR OVER CHEESE TOP WITH DICED HAM
SPRINKLE WITH WHITE PEPPER
BAKE @ 350 DEGREES FOR 35-40 UNTIL CENTER IS SET
REMOVE FROM OVEN AND ALLOW TO STAND 20-30 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 200 - Calories from Fat 125
Percent Total Calories From: Fat 63%, Protein 18%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 110mg, Sodium 308mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 526 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup seeded baguette breadcrumbs |
| 1/2 | cup melted butter |
| 1/2 | pound cream cheese, room temperature |
| 1/2 | cup minced scallions |
| 1/2 | cup finely grated jack cheese |
| 1/4 | cup half and half |
| 1 | each egg, beaten |
| 1/2 | cup diced green chiles |
| 3 | tablespoons red or green, sweet jalapeno jelly |
COMBINE BREADCRUMBS AND BUTTER-MIX WELL
PRESS A THIN LAYER ONTO THE BOTTOM AND UP THE SIDES OF A SPRINGFORM PAN, MUFFIN PAN, OR MINI MUFFIN PAN
COMBINE CREAM CHEESE, SCALLIONS, JACK CHEESE, AND HALF & HALF IN A BOWL
BEAT IN THE EGGS, ONE AT A TIME
FOLD IN THE DICED GREEN CHILES
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES UNTIL SET AND LIGHTLY BROWNED ON TOP REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
GARNISH EACH PORTION WITH A DOLLOP OF JALAPENO JELLY
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 431 - Calories from Fat 308
Percent Total Calories From: Fat 71%, Protein 8%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 21g, Cholesterol 131mg, Sodium 606mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1415 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units
| 3 | cups finely grated zucchini |
| 1/2 | teaspoon salt |
| 2 | each eggs, beaten |
| 1/3 | cup grated parmesan cheese |
| 1/4 | cup unsalted butter |
TOSS ZUCCHINI WITH SALT AND LET STAND FOR 15 MINUTES
WRAP IN A CLEAN TOWEL AND SQUEEZE OUT MOISTURE
COMBINE ZUCCHINI, EGGS, AND PARMESAN CHEESE-MIX WELL
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
DROP ZUCCHINI BY TABLESPOONSFUL INTO SKILLET, DO NOT CROWD BROWN WELL ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 200 DEGREE OVEN
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 188 - Calories from Fat 145
Percent Total Calories From: Fat 78%, Protein 15%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 143mg, Sodium 454mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 971 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 1/2 | pound skinned, toasted hazelnuts |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon honey |
| 1 | tablespoon cashew or peanut oil |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHIL
Nutrition Facts
Amount Per Serving:
Calories 416 - Calories from Fat 351
Percent Total Calories From: Fat 84%, Protein 7%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 3g, Cholesterol 0mg, Sodium 149mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 38 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 4 | each medium zucchini |
| 4 | cups or salted water chicken stock |
| 1 | teaspoon low-sodium beef bouillon powder |
| 1/2 | cup dry breadcrumbs |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon sugar |
| 1/4 | teaspoon ground thyme |
| 1/4 | teaspoon tabasco sauce |
| 2 | tablespoons rinsed, finely minced onions |
| 1 | tablespoon very finely minced garlic |
| 2 | tablespoons olive oil |
| 1/4 | cup cracker crumbs |
| 2 | tablespoons unsalted butter |
| 1/4 | cup bacon bits |
CUT STEM ENDS FROM ZUCCHINI
HEAT BROTH OR WATER TO A BOIL, IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
ADD ZUCCHINI, REDUCE HEAT, AND SIMMER FOR 6-8 MINUTES, UNTIL TENDER
REMOVE FROM BROTH, RESERVING BROTH FOR ANOTHER USE
HALVE ZUCCHINI LENGTHWISE
CAREFULLY SCOOP-OUT THE FLESH, LEAVING A 1/4-INCH THICK SHELL WRAP FLESH IN A CLEAN TOWEL AND GENTLY SQUEEZE OUT MOISTURE
COMBINE FLESH AND POWDERED BOUILLON
GRIND TO A PASTE
ADD BREADCRUMBS, WORCESTERSHIRE, SUGAR, THYME, TABASCO, SALT, AND WHITE PEPPER-MIX WELL
HEAT OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 1 MINUTE
ADD GARLIC, HEAT AND STIR FOR 6-8 MINUTES
REMOVE FROM HEAT AND ADD TO PREPARED MIXTURE-MIX WELL ARRANGE ZUCCHINI SHELLS IN A BUTTERED JELLY-ROLL PAN
DIVIDE STUFFING MIXTURE BETWEEN SHELLS
TOP WITH CRACKER CRUMBS AND DOT WITH BUTTER
BAKE @ 350 DEGREES FOR 15-20 MINUTES, UNTIL LIGHTLY BROWNED GARNISH WITH CRUMBLED BACON
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 127 - Calories from Fat 73
Percent Total Calories From: Fat 57%, Protein 10%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 9mg, Sodium 850mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 391 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons unsalted butter |
| 1/4 | cup minced scallions |
| 1 | tablespoon minced garlic |
| 1/2 | cup minced parsley |
| 1 | teaspoon oregano |
| 1/2 | teaspoon salt |
| 8 | ounces refrigerated crescent roll dough |
| 1/3 | cup grated parmesan cheese |
MELT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD SCALLIONS, GARLIC, PARSLEY, OREGANO, AND SALT
HEAT AND STIR FOR 2-3 MINUTES, REMOVE FROM HEAT
PRESS 2 PIECES OF DOUGH TOGETHER, TO MAKE A SQUARE
ROLLOUT INTO A 9-INCH SQUARE
SPREAD WITH HALF OF ONION MIXTURE
SPRINKLE WITH HALF OF THE PARMESAN CHEESE
ROLLUP AS FOR A JELLY ROLL
CUT INTO 1/2-INCH SLICES
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
REPEAT WITH REMAINING DOUGH, ONION MIXTURE, AND CHEESE
BAKE @ 375 DEGREES FOR 6-9 MINUTES, UNTIL GOLDEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 63 - Calories from Fat 24
Percent Total Calories From: Fat 39%, Protein 13%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 176mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 224 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 4 | each 1" thick center cut pork chops |
| 1/4 | cup shelled, blanched pistachio nuts |
| 1/4 | pound pork sausage |
| 1/4 | cup minced onion |
| 1 | cup sliced mushroom |
| 1 | tablespoon minced garlic |
| 3 | tablespoons minced parsley |
| 1/2 | teaspoon marjoram |
| 1/2 | teaspoon sage |
| 1/4 | cup fresh breadcrumbs |
| 1/4 | teaspoon white pepper |
| 1 | each egg, beaten |
| 1 | cup flour |
| 1 | tablespoon unsalted butter |
| 1 | cup unsalted chicken broth |
BUTTERFLY CHOPS AND POUND BRIEFLY TO TENDERIZE WITHOUT BREAKING
HEAT SAUSAGE IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 6-8 MINUTES, UNTIL BROWNED
ADD ONIONS AND MUSHROOMS, HEAT AND STIR FOR 1 MINUTE
ADD GARLIC, PARSLEY, SAGE, MARJORAM, AND BREADCRUMBS-MIX WELL
STIR IN PEPPER, PISTACHIOS, AND 1 TEASPOON SALT
HEAT AND STIR FOR 2-3 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL COMPLETELY
STIR IN BEATEN EGG-MIX WELL
DIVIDE MIXTURE EVENLY BETWEEN CHOPS AND STUFF INTO CENTER
CLOSE AND SECURE WITH TOOTHPICKS
DREDGE IN FLOUR AND PAT WITH YOUR HANDS TO REMOVE EXCESS
SEASON WITH SALT AND PEPPER
HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD CHOPS AND SAUTE FOR 10 MINUTES, TURNING ONCE, UNTIL BROWNED ON ALL SIDES
REMOVE TO A ROASTING PAN
BAKE @ 350 DEGREES FOR 60 MINUTES
MEANWHILE, DEGLAZE SKILLET WITH 1/2 CUP BROTH
POUR OVER CHOPS, COVER WITH FOIL
BAKE @ 350 DEGREES FOR 20 MINUTES
TURN CHOPS TO COAT WELL, REMOVE TO A HEATED SERVING PLATTER ADD REMAINING BROTH TO THE ROASTING PAN
HEAT AND STIR TO DISSOLVE THE FOND
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
POUR OVER CHOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 686 - Calories from Fat 404
Percent Total Calories From: Fat 59%, Protein 21%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 16g, Cholesterol 166mg, Sodium 776mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 36g, Vitamin A 456 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units
| 4 | cups fresh breadcrumbs |
| 1 | tablespoon salt |
| 2 | teaspoons freshly ground black pepper |
| 1/2 | teaspoon cayenne |
| 1 | teaspoon dried oregano |
| 1 | teaspoon dried thyme |
| 1/2 | teaspoon dried ground bay leaf |
COMBINE INGREDIENTS IN A MEDIUM BOWL-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 1568 - Calories from Fat 169
Percent Total Calories From: Fat 11%, Protein 13%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 4g, Cholesterol 20mg, Sodium 9972mg, Total Carbohydrate 298g, Dietary Fiber 2g, Sugars 0g, Protein 51g, Vitamin A 185 units, Vitamin C 0 units, Calcium 0 units, Iron 20 units
| 1/4 | teaspoon very finely crumbled rosemary |
| 1/4 | teaspoon basil |
| 1/8 | teaspoon thyme |
| 1/2 | cup unsalted butter |
COMBINE ROSEMARY, BASIL, THYME, AND BUTTER-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
COVER AND CHILL FOR 4-400 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 1mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 5 | cups crispix cereal squares, or assorted chex cereals |
| 1 | cup salted roasted mixed nuts |
| 1 | cup pretzel sticks |
| 1/3 | cup melted butter |
| 1 | cup walnut pieces |
| 1 | tablespoon parsley flakes |
| 1 | teaspoon thyme |
| 1/2 | teaspoon celery salt |
| 1/2 | teaspoon onion powder |
COMBINE CEREAL, NUTS, AND PRETZELS IN A 9x13x2 PAN, SET ASIDE STIR TOGETHER REMAINING INGREDIENTS
POUR OVER CEREAL MIXTURE AND STIR OR TOSS GENTLY TO COAT BAKE @ 250 DEGREES FOR 15 MINUTES, STIR
REPEAT FOR A TOTAL OF 45 MINUTES
OR MICROWAVE FOR 2 MINUTES, STIR, AND MICROWAVE 2 MINUTES COOL ON PAPER TOWELS
STORE IN AN AIRTIGHT CONTAINE
Nutrition Facts
Amount Per Serving:
Calories 215 - Calories from Fat 125
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 10mg, Sodium 249mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 178 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
| 3 | tablespoons minced garlic |
| 1/4 | cup minced parsley |
| 1 | tablespoon dried thyme |
| 1 | tablespoon olive oil |
| 1 | teaspoon salt |
| 1 | cup dry white wine |
| 6 | pounds boneless pork loin roast |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
| 1 | cup minced onion |
| 2 | tablespoons minced garlic |
| 1 | cup tomato sauce |
| 1 | tablespoon unsalted butter |
COMBINE 3 TBS GARLIC, PARSLEY, THYME, OLIVE OIL, 1 TEASPOON SALT, AND 1 TABLESPOON WINE IN A FOOD PROCESSOR
PULSE TO A PASTE
CUT MANY SMALL SLITS IN PORK LOIN
OPEN CUTS AND RUB A GENEROUS AMOUNT OF PASTE INTO EACH
RUB REMAINING PASTE OVER THE TOP
POUR REMAINING WINE OVER THE TOP
COVER AND CHILL FOR 4-24 HOURS, TURNING OFTEN
REMOVE FROM PAN, RESERVING MARINADE
SEASON WITH SALT AND PEPPER
PLACE ON A RACK IN A ROASTING PAN
ROAST @ 400 DEGREES FOR 15 MINUTES
ROAST @ 325 DEGREES FOR 2 HOURS, TO AN INTERNAL TEMPERATURE OF 185 DEGREES
REMOVE TO A HEATED SERVING PLATTER, KEEP WARM
POUR OFF AND RESERVE FAT FROM PAN
SAUTE ONIONS AND GARLIC IN 2 TABLESPOONS RESERVED FAT FOR 2-3 MINUTES
DEGLAZE THE PAN WITH RESERVED MARINADE, OVER A HIGH FLAME STIR IN TOMATO SAUCE
HEAT AND STIR UNTIL REDUCED BY HALF
SWIRL IN BUTTER
SEASON TO TASTE WITH SALT AND PEPPER
SERVE ROAST HOT, WITH SAUCE OVER THE TOP OR TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 921 - Calories from Fat 491
Percent Total Calories From: Fat 53%, Protein 39%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 19g, Cholesterol 296mg, Sodium 1134mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 90g, Vitamin A 718 units, Vitamin C 16 units, Calcium 0 units, Iron 7 units
| 1 | pound lean ground pork |
| 2 | tablespoons sage |
| 1 | tablespoon marjoram |
| 1 | teaspoon salt |
| 1 | teaspoon freshly ground nutmeg |
| 1/4 | teaspoon ground coriander |
| 1/8 | teaspoon cayenne |
| 1/8 | teaspoon ground cloves |
COMBINE INGREDIENTS-MIX WELL
COVER AND LET STAND FOR 30-60 MINUTES OR CHILL UP TO 4 DAYS SHAPE INTO 3/4-INCH BALLS
HEAT A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD THE MEATBALLS, HEAT AND SHAKE PAN UNTIL WELL DONE
SERVE HOT, WITH OR WITHOUT SAUC
Nutrition Facts
Amount Per Serving:
Calories 46 - Calories from Fat 19
Percent Total Calories From: Fat 42%, Protein 55%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 18mg, Sodium 166mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 31 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 12 | each 10-inch flour tortillas |
| 1 | pound room temperature cream cheese |
| 3/4 | cup jellied cranberry sauce |
| 1/2 | pound smoked turkey, sliced paper-thin |
| 1 | head butter lettuce, or Romaine |
SPREAD TORTILLAS WITH A THIN LAYER OF CREAM CHEESE
SPREAD 1 TABLESPOON CRANBERRY SAUCE ONTO THE CREAM CHEESE COVER CRANBERRY SAUCE WITH A LAYER OF SLICED TURKEY
TOP TURKEY LAYER WITH A SINGLE LAYER OF LETTUCE
ROLLUP TIGHTLY AND WRAP TIGHTLY WITH PLASTIC WRAP
CHILL FOR 1-96 HOURS
CUT INTO 1-INCH SLICES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 104 - Calories from Fat 41
Percent Total Calories From: Fat 39%, Protein 15%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 12mg, Sodium 145mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 146 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 6 | each medium artichokes |
| 1 | each lemon, thinly sliced |
| 1 | teaspoon whole black peppercorns |
| 1/4 | cup fresh lemon juice |
| 1 | teaspoon salt |
| 1 | cup melted-room temperature butter |
| 6 | each egg yolks |
| 1/4 | cup strained fresh lemon juice |
| cup salt, to taste | |
| 1 | tablespoon finely minced fresh parsley |
| 2 | tablespoons ground cashews |
TRIM BOTTOMS OF ARTICHOKES TO STAND UPRIGHT
REMOVE THORNS FROM TIPS OF LEAVES
CUTOFF TOP ONE-THIRD OF ARTICHOKES
PLACE A LEMON SLICE ON TOP AND SECURE WITH COTTON TWINE
PLACE INTO STOCKPOT WITH WATER TO COVER
ADD PEPPERCORNS, LEMON JUICE, AND SALT
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-60 MINUTES, UNTIL TENDER
DRAIN WELL AND ALLOW TO COOL SLIGHTLY
REMOVE CENTER LEAVES AND SCOOP-OUT CHOKE, SET ASIDE
COMBINE EGG YOLKS AND LEMON JUICE IN A SAUCEPAN, OVER A MEDIUM FLAME
GRADUALLY WHISK IN BUTTER, UNTIL THICKENED
SALT TO TASTE
SPOON INTO PREPARED ARTICHOKES
ARRANGE ONTO A SERVING PLATTER OR SERVICE PLATES
GARNISH WITH GROUND CASHEWS
SERVE AT ROOM TEMPERATURE
Nutrition Facts
Amount Per Serving:
Calories 443 - Calories from Fat 335
Percent Total Calories From: Fat 76%, Protein 7%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 21g, Cholesterol 288mg, Sodium 19577mg, Total Carbohydrate 19g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 1769 units, Vitamin C 31 units, Calcium 0 units, Iron 3 units
| 2 | packages active dry yeast |
| 2 | cups warm (105-110 degree) water |
| 1/2 | cup sugar |
| 1/4 | cup unsalted butter |
| 1 | each egg, beaten |
| 2 | teaspoons salt |
| 7 | cups flour |
| 1 | each egg yolk, beaten |
| 1 | tablespoon water |
| 1 | tablespoon kosher salt, as garnish |
| 1/4 | cup Sweet-hot, Dijon, or whole-grain mustard |
COMBINE YEAST, WATER, AND SUGAR IN A LARGE MIXING BOWL-MIX WELL
ADD BUTTER, EGG, SALT, AND 3 CUPS FLOUR-MIX UNTIL SMOOTH CONTINUE TO MIX IN FLOUR UNTIL MIXTURE STIFFENS
ROLL INTO A BALL OR LOG
WRAP IN PLASTIC AND CHILL FOR 4-24 HOURS
DIVIDE DOUGH INTO 36 PORTIONS
ROLL EACH PIECE INTO AN 18-INCH ROPE
FORM INTO A PRETZEL SHAPE, PRESSING ENDS TO SEAL
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
REPEAT WITH REMAINING DOUGH
COMBINE YOLK AND WATER-MIX WELL
BRUSH OVER PRETZELS
COVER AND ALLOW TO RISE FOR 30-45 MINUTES
BAKE @ 400 DEGREES FOR 10-15 MINUTES
DIP IN SALT AS DESIRED
SERVE WARM, WITH MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 17
Percent Total Calories From: Fat 15%, Protein 10%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 15mg, Sodium 349mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 66 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 6 | each chicken leg quarters |
| 1/3 | cup flour |
| 1 | teaspoon garlic salt |
| 1/2 | teaspoon pepper |
| 1/3 | cup melted unsalted butter |
| 1/4 | cup honey |
| 3 | tablespoons strained fresh lemon juice |
| 2 | tablespoons soy sauce |
| 1/8 | teaspoon ground ginger |
COMBINE FLOUR, GARLIC SALT, AND PEPPER IN A BAG
ADD CHICKEN AND SHAKE TO COAT WELL
REMOVE CHICKEN, SHAKE OFF EXCESS
PLACE 2 TABLESPOONS BUTTER IN A BAKING DISH
PLACE CHICKEN IN BAKING DISH, SKIN SIDE DOWN
ROAST, UNCOVERED, @ 350 DEGREES FOR 30 MINUTES
TURN CHICKEN SKIN SIDE UP
COMBINE REMAINING INGREDIENTS-MIX WELL
COAT CHICKEN EVENLY WITH HONEY MIXTURE
ROAST @ 350 DEGREES FOR 30-45 MINUTES, BASTING OFTEN
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 2340 - Calories from Fat 1489
Percent Total Calories From: Fat 64%, Protein 33%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 165g, Saturated Fat 51g, Cholesterol 969mg, Sodium 1091mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 193g, Vitamin A 8458 units, Vitamin C 31 units, Calcium 0 units, Iron 14 units
| 3 | pounds spareribs, cut into riblets |
| 1/3 | cup Dijon mustard |
| 1/3 | cup honey |
| 2 | tablespoons strained fresh lemon juice |
| 1/4 | cup vinegar |
| 1/3 | cup brown sugar |
| 1 | tablespoon soy sauce |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | tablespoons toasted sesame seeds |
| 2 | sprigs parsley, as garnish |
PLACE RIBS ONTO A ROASTING RACK, COVER WITH FOIL
BAKE @ 325 DEGREES FOR 60-90 MINUTES, UNTIL TENDER
COMBINE MUSTARD AND HONEY IN A SMALL SAUCEPAN, OVER A LOW FLAME
ADD LEMON JUICE, VINEGAR, BROWN SUGAR, SOY SAUCE, SALT, AND PEPPER
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT AND POUR OVER RIBS
COVER AND CHILL FOR 1-24 HOURS
BROIL OR GRILL FOR 10 MINUTES, TURN
BASTE WELL AND BROIL OR GRILL FOR ANOTHER 10 MINUTES
REMOVE TO A SERVING PLATTER
GARNISH WITH SESAME SEEDS AND PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 385 - Calories from Fat 251
Percent Total Calories From: Fat 65%, Protein 22%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 10g, Cholesterol 73mg, Sodium 495mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 48 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 8 | ounces room temperature cream cheese |
| 1/4 | cup finely chopped walnuts |
| 1/4 | cup honey |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL VERY LIGHT AND AIRY
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 161 - Calories from Fat 110
Percent Total Calories From: Fat 68%, Protein 7%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 6g, Cholesterol 31mg, Sodium 85mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 410 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | pounds room temperature cream cheese |
| 3/4 | cup milk |
| 3/4 | cup finely minced sweet onion |
| 3 | pounds crumbled, crisp cooked bacon |
| 1 | tablespoon prepared horseradish |
| 6 | pounds assorted savory crackers |
COMBINE CREAM CHEESE AND MILK IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED AND SMOOTH
ADD ONIONS-MIX WELL
ADD BACON, RESERVING 1/4 CUP AS GARNISH-MIX WELL
ADD HORSERADISH-MIX WELL
SPOON INTO A CASSEROLE OR SOUFFLE DISH
BAKE @ 375 DEGREES FOR 15 MINUTES
GARNISH WITH CRUMBLED BACON
SERVE HOT, WITH ASSORTED CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 517 - Calories from Fat 319
Percent Total Calories From: Fat 62%, Protein 11%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 9g, Cholesterol 44mg, Sodium 600mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 384 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
| 1/2 | clove garlic |
| 2 | cups half and half |
| 1 | tablespoon Worcestershire sauce |
| 2 | teaspoons dry mustard |
| 2 | cups finely grated cheddar cheese |
| 3 | tablespoons flour |
| 1/2 | teaspoon salt |
| toasted croutons | |
| peeled, steamed shrimp | |
| large dice smoked ham | |
| raw or steamed cauliflower florets | |
| raw or steamed broccoli florets | |
| freshly baked tortilla chips | |
| assorted savory crackers |
RUB THE SIDES AND BOTTOM OF CHAFING DISH WITH GARLIC
DISCARD GARLIC
COMBINE HALF & HALF, WORCESTERSHIRE SAUCE, AND DRY MUSTARD IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL WELL BLENDED, WITHOUT BOILING
COMBINE CHEDDAR AND FLOUR IN A LARGE BOWL-TOSS TO MIX WELL GRADUALLY STIR CHEESE MIXTURE INTO SAUCEPAN
HEAT AND STIR UNTIL COMPLETELY INCORPORATED
SEASON TO TASTE WITH SALT
TRANSFER TO CHAFING DISH
ARRANGE REMAINING INGREDIENTS AROUND CHAFING DISH
THIN CHEESE MIXTURE WITH ADDITIONAL HALF & HALF AS NECESSARY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 216 - Calories from Fat 153
Percent Total Calories From: Fat 71%, Protein 18%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 54mg, Sodium 359mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 606 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 2 | cups mixed nuts |
| 3 | tablespoons melted unsalted butter |
| 1/8 | teaspoon ground cumin |
| 1/8 | teaspoon cayenne |
| 1/8 | teaspoon garlic powder |
| 1/2 | teaspoon kosher salt |
| 1/8 | teaspoon ground coriander |
ARRANGE NUTS IN AN UNGREASED BAKING PAN
ROAST @ 350 DEGREES FOR 7 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER NUTS-TOSS TO MIX WELL
ROAST @ 350 DEGREES FOR 5 MINUTES
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 361 - Calories from Fat 288
Percent Total Calories From: Fat 80%, Protein 8%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 8g, Cholesterol 16mg, Sodium 205mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 359 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | pound finely minced bacon |
| 2 | bunches spinach, well rinsed |
| 1/4 | pound sliced mushroom |
| 2 | each finely chopped hard boiled eggs |
| 1/2 | cup grated parmesan cheese |
| 1/4 | teaspoon freshly ground black pepper |
| 2 | tablespoons olive oil |
| 3 | tablespoons red wine vinegar |
| 2 | tablespoons strained fresh lemon juice |
| 1 | teaspoon Worcestershire sauce |
FRY BACON UNTIL CRISP, RESERVE RENDERED FAT
COMBINE SPINACH, MUSHROOMS, EGG, BACON, CHEESE, AND PEPPER-TOSS TO MIX
COMBINE RESERVED BACON FAT, OIL, VINEGAR, LEMON JUICE, AND WORCESTERSHIRE SAUCE IN SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO REDUCE SLIGHTLY
POUR OVER SALAD AND TOSS LIGHTLY
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 485 - Calories from Fat 408
Percent Total Calories From: Fat 84%, Protein 11%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 16g, Cholesterol 152mg, Sodium 659mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 2092 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units
| 3 | pounds boneless lamb |
| 6 | cups lamb stock or water |
| 1 | whole onion |
| 2 | whole cloves, stuck into onion |
| 1 | whole bay leaf, tied in a sachet |
| 1 | clove tied in a sachet garlic |
| 4 | whole peppercorns, tied in a sachet |
| 6 | sprigs parsley, tied in a sachet |
| 1/4 | sprig thyme, tied in a sachet |
| 1/4 | teaspoon salt, to taste |
| 3 | cups thinly sliced onions |
| 1 | cup thinly sliced leeks, white part only |
| 6 | each sliced, peeled red or white potatoes |
| 3 | cups sliced carrots |
| 1 | pound turnip, peeled and cut into batonnets (french fry cut) |
CUT MEAT INTO 1-INCH CUBES
HEAT WATER TO A BOIL IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
ADD THE LAMB (WATER SHOULD COVER COMPLETELY)
RETURN TO A BOIL, REDUCE HEAT, AND SKIM WELL
ADD THE CLOVE-STUDDED ONION AND THE SACHET
SEASON TO TASTE WITH SALT AND SIMMER FOR 60 MINUTES
ADD THE SLICED VEGETABLES AND SIMMER UNTIL MEAT AND VEGETABLES ARE TENDER
REMOVE AND DISCARD THE SACHET AND STUDDED ONION
ADJUST THE SEASONINGS AS NECESSARY
SERVE HOT, GARNISHED WITH MINCED PARSLE
Nutrition Facts
Amount Per Serving:
Calories 342 - Calories from Fat 163
Percent Total Calories From: Fat 48%, Protein 20%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 8g, Cholesterol 60mg, Sodium 125mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 17g, Vitamin A 5905 units, Vitamin C 23 units, Calcium 0 units, Iron 3 units
| 3/4 | cup seedless raisins |
| 2 | cups flour |
| 3 | tablespoons sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon baking soda |
| 1 | package active dry yeast |
| 1 | cup buttermilk |
| 2 | tablespoons unsalted butter |
COMBINE RAISINS WITH WATER TO COVER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND REMOVE FROM HEAT
ALLOW TO COOL UNTIL PLUMPED, DRAIN WELL
COMBINE 1 CUP FLOUR, SUGAR, SALT, BAKING SODA, AND YEAST-MIX WELL
COMBINE BUTTERMILK AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO JUST BELOW A BOIL AND REMOVE FROM HEAT
COOL TO 105-110 DEGREES (MIXTURE SHOULD BE CURDLED)
BEAT INTO FLOUR/SUGAR MIXTURE, UNTIL SMOOTH
ADD 1/4 CUP FLOUR AND BEAT UNTIL SMOOTH
STIR IN RAISINS AND ENOUGH OF THE REMAINING FLOUR TO MAKE A SOFT PLIABLE DOUGH
PLACE INTO A GREASED BOWL, TURNING TO COAT ON ALL SIDES COVER AND ALLOW TO RISE FOR 60 MINUTES, UNTIL DOUBLED TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD 20-25 TIMES ROLL INTO A BALL AND PLACE ONTO A GREASED BAKING SHEET
FLATTEN INTO AN 8-INCH ROUND
COVER AND LET RISE FOR 30-60 MINUTES, UNTIL NOT QUITE DOUBLED SPRINKLE LIGHTLY WITH FLOUR
CUT A CROSS IN THE CENTER
BAKE @ 375 DEGREES FOR 35-45 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN AND COOL COMPLETELY
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 439 - Calories from Fat 64
Percent Total Calories From: Fat 15%, Protein 9%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 18mg, Sodium 467mg, Total Carbohydrate 84g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 240 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1 | cup finely ground yellow cornmeal |
| 1 | cup boiling hot water |
| 1/4 | cup flour |
| 1 | teaspoon salt |
| 1 | teaspoon sugar |
| 1 | teaspoon baking powder |
| 1 | each egg, beaten |
| 3/4 | cup milk |
| 1/2 | cup unsalted butter |
COMBINE CORNMEAL AND BOILING WATER IN A BOWL, ALLOW TO STAND FOR 10 MINUTES
ADD FLOUR, SALT, SUGAR, BAKING POWDER, EGG, AND MILK-MIX WELL TO MAKE A VERY THIN BATTER
DROP BATTER BY TABLESPOONSFUL ONTO A GREASED HOT GRIDDLE OR SKILLET
HEAT UNTIL BUBBLES COME UP AND BROWNED ON ONE SIDE
TURN AND BROWN ON THE OTHER SIDE
REMOVE TO A HEATED PLATE
REPEAT WITH REMAINING BATTER
SERVE WARM, WITH BUTTE
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 53
Percent Total Calories From: Fat 58%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 27mg, Sodium 159mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 255 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | cup yellow cornmeal |
| 2/3 | cup flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1 | each egg, beaten |
| 1 | cup milk |
| 1 | tablespoon oil |
| 4 | each sweet red onions, thinly sliced |
| peanut oil, for frying |
COMBINE DRY INGREDIENTS
BEAT TOGETHER EGG, MILK, AND 1 TABLESPOON OIL
ADD DRY INGREDIENTS BEAT UNTIL SMOOTH
SEPARATE ONIONS INTO RINGS
HEAT OIL TO 375 DEGREES
DIP RINGS INTO BATTER, ALLOWING EXCESS TO DRIP OFF
FRY IN OIL, A FEW AT A TIME, UNTIL GOLDEN ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 237 - Calories from Fat 66
Percent Total Calories From: Fat 28%, Protein 11%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 41mg, Sodium 192mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 152 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 2 | each eggs, beaten |
| 1/2 | cup flour |
| 1/2 | teaspoon salt |
| 2 | ounces beer |
| 1/4 | cup minced scallions, white part only |
| 2 | each large russet potatoes |
| corn oil, for frying | |
| salt | |
| pepper |
PEEL POTATOES AND COVER WITH WATER UNTIL READY TO USE COMINE EGGS, FLOUR, SALT, BEER, AND SCALLIONS-MIX WELL
REMOVE POTATOES FROM WATER AND SHRED WITH A FINE GRATER SQUEEZE OUT MOISTURE AND ADD POTATOES TO THE BATTER
FORM INTO SMALL CAKES WITH YOUR HANDS
HEAT 1/2-INCH OIL TO 370 DEGREES
ADD CAKES TO OIL IN SMALL BATCHES AND BROWN FOR 3-4 MINUTES
TURN, BROWN FOR ANOTHER 3-4 MINUTES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 250 DEGREE OVEN
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 130 - Calories from Fat 37
Percent Total Calories From: Fat 29%, Protein 13%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 71mg, Sodium 416mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 122 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 12 | each 10-inch flour tortillas |
| 1 | pound room temperature cream cheese |
| 1/4 | cup BBQ sauce |
| 1 | pound very thinly sliced roast beef |
| 1/2 | head romaine lettuce |
SPREAD TORTILLAS WITH CREAM CHEESE
TOP EACH WITH 1 TEASPOON BBQ SAUCE
PLACE A SLICE OF ROAST BEEF ONTO TORTILLAS, IN A SINGLE LAYER PLACE ONE ROMAINE LEAF ONTO EACH PIECE OF ROAST BEEF
ROLLUP TIGHTLY AND WRAP TIGHTLY IN PLASTIC
CHILL FOR 4-24 HOURS
SLICE INTO 1-INCH PIECES
PLACE, CUT-SIDE UP, ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 113 - Calories from Fat 49
Percent Total Calories From: Fat 44%, Protein 19%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 18mg, Sodium 114mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 162 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 4 | cups finely grated cheddar cheese |
| 4 | cups finely grated jack cheese |
| 1/4 | cup flour |
| 2 | tablespoons |
| 1/2 | clove garlic |
| 12 | ounces beer |
| 1/2 | cup diced jalapeno chiles |
| toasted croutons | |
| large dice smoked ham | |
| steamed, peeled shrimp | |
| red or green bell pepper, stemmed, seeded, and cut into julienne strips | |
| stemmed cherry tomatoes | |
| sliced avocado | |
| freshly baked tortilla chips | |
| assorted savory crackers |
COMBINE CHEESE, FLOUR, AND CHILE POWDER-TOSS TO MIX WELL
RUB INSIDE OF CHAFING DISH OR FONDUE POT WITH GARLIC, DISCARD GARLIC
HEAT BEER IN CHAFER OR FONDUE POT
SLOWLY STIR IN CHEESE MIXTURE, ALLOWING EACH TO MELT BEFORE ADDING MORE
STIR IN DICED CHILES
SERVE HOT, WITH CROUTONS, HAM, SHRIMP, BELL PEPPER STRIPS, CHERRY TOMATOES, AVOCADO SLICES, TORTILLA CHIPS, AND/OR ASSORTED SAVORY CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 531 - Calories from Fat 362
Percent Total Calories From: Fat 68%, Protein 22%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 23g, Cholesterol 111mg, Sodium 805mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 2488 units, Vitamin C 22 units, Calcium 0 units, Iron 2 units
| 3/4 | pound skinless boneless chicken breast |
| 1 | cup assorted dried fruit |
| 1 | cup orzo, or small pasta rings |
| 1 | cup small dice, peeled jicama |
| 1/2 | cup minced scallions |
| 1/2 | cup mayonnaise |
| 2 | tablespoons sour cream |
| 1 | teaspoon red pepper flakes |
| 1/4 | teaspoon salt |
COMBINE CHICKEN AND SALTED WATER TO COVER IN A SAUCEPAN, OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES, UNTIL TENDER
REMOVE CHICKEN WITH A SLOTTED SPOON, CUT INTO 1/2-INCH PIECES BRING WATER IN PAN TO A BOIL, OVER A MODERATELY-HIGH FLAME ADD DRIED FRUITS AND ORZO SLOWLY, TO KEEP WATER BOILING
BOIL FOR 10 MINUTES, STIRRING ONCE OR TWICE
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE INGREDIENTS-TOSS TO MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 353 - Calories from Fat 153
Percent Total Calories From: Fat 43%, Protein 19%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 42mg, Sodium 253mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 1051 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units