Ingredients 1/8 tsp Garlic Salt 1/8 tsp Worcestershire Sauce 1 Small Green Onion (Finely Chopped) 3 oz Cream Cheese 4 oz Imitation Crab 14 Won Ton Wraps Preparation Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold. Bake at 425 °F for 8-10 minutes or until golden brown. Related Video
Ingredients 3 large egg whites 1/2 tsp cornstarch 1/4 tsp cream of tartar 1/2 cup sugar + 1/3 cup sugar 1 tsp fennel seeds, lightly crushed 12 oz fresh strawberries halved or quartered (3 cups) 6 oz fresh raspberries (2 cups) t tsp finely grated lemon zest 1tbsp fresh lemon juice 3/4 cup chilled heavy cream 3/4 cup mascarpone 2 tbsp fresh tarragon leavbes Preparation Preheat oven to 200. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a large bowl until frothy....
Ingredients 1 1/4 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1 1/2 cups All-Bran® Cereal 1 1/4 cups milk 1 each egg 1/4 cup vegetable oil 1/2 cup raisins, if desired Preparation Grease muffin cups well. Preheat oven ton 400* F. Stir together flour, baking powder, salt and sugar. Set aside. Measure cereal and milk into large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened....
Ingredients 1 pound dry rice noodles (about 1/4" wide) 1 tablespoon cooking oil, divided 1 pound raw shrimp, peeled and deveined 1 egg, beaten 2 cloves garlic, finely minced 1/4 pound snow peas, sliced diagonally lengthwise 8 ounces bean sprouts one 8-ounce jar prepared Pad Thai sauce 1 tablespoon water Preparation In a large bowl, fully submerge the dry rice noodles in hot tap water (not boiling, just hot to touch)....
Ingredients 8 chicken thighs 2 Tbsp flour 1 Tbsp kosher salt 1 Tbsp ground black pepper 2 Tbsp unsalted butter 12-15 whole medium shallots, peeled and quartered 2 cups white wine 2 Tbsp Dijon mustard 2 sprigs tarragon 2 cups cherry tomatoes, halved Preparation Sprinkle flour, salt and pepper over the chicken thighs. Melt the butter in a large, heavy-bottoms pot or skillet set over medium-high heat. When the butter foams, cook the chicken , in batches if necessary, until well browned and crisp on all sides....
Ingredients 1 Tbsp. butter (for the pans) 1/2 cup unsweetened cocoa powder (I prefer Ghirardelli, or Scharffen Berger, but you can use good old Hershey’s), (plus more for the pans) 3 cups all-purpose flour 1 1/2 cups granulated sugar 2 tsp. baking powder 1/2 tsp. salt 1 cup Hellmann’s® or Best Foods® Real Mayonnaise 3 eggs 1/2 cup hot water 1 Tbsp. vanilla extract Preparation Preheat oven to 350°. Butter and cocoa powder 2 ( 8-inch) cake pans....
Ingredients The Bloom 3 envelops Knox unflavored gelatin 1/2 cup cold water The Syrup 3/4 cup sugar 1/2 cup light corn syrup divided 1/4 cup water 1/8 teaspoon salt The Mix 2 teaspoons pure vanilla extract … Powder Coating 1 cup Powdered Sugar 1/2 cup tapioca starch or 1/2 cup corn starch Preparation The Bloom In a small bowl, whisk together the gelatin in the cold water and let soften for 5 minutes....
Ingredients 1 large eggplant, peeled and cut into 1 inch cubes 1/2 teaspoon salt 1/3 cup extra virgin olive oil 2 tablespoons butter 1 small onion, chopped 2 garlic cloves, minced 1 package fresh button mushrooms, cleaned and sliced Salt and black pepper to taste 1 (35 ounce) can Tuttorosso® Crushed Tomatoes In Thick Puree With Basil 1 (16 ounce) package bow ties pasta, cooked and drained 1 cup shredded mozzarella cheese...
Ingredients ¼ cup olive oil 8 oz. small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced ¼" thick ½ medium fennel bulb, finely chopped 2 garlic cloves, finely chopped Kosher salt and freshly ground black pepper ¼ cup dry white wine ¼ cup crème fraîche 1½ pound skinless flounder or fluke fillet, cut into 2" pieces 2 tablespoons chopped fresh dill Lemon wedges (for serving) Preparation Heat oil in a large pot over medium-high heat....
Ingredients Preparation 15 min 40 min Step 2 Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Step 3 Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture....
Ingredients 250g Grünkernschrot 60g Butter 1 Becher Schlagsahne (200g) 1/2 l Brühe 100g geriebener Emmentaler Käse 1 Ei 50g gehackte Walnußkerne 2 Knoblauchzehen 750g Spinat Muskat Salz & Pfeffer Öl zum Braten 1 Becher Creme Fraiche (150g) Preparation Grünkernschrot in 20g heißem Fett andünsten. Sahen und Brühe zugießen und 20 Minuten ausquellen lassen. Abkühlen lassen. Käse, Ei und die Hälfte der Nüsse unterrühren. Knoblauchscheiben im restlichen Fett andünsten. Tropfnassen Spinat zufügen und aufkochen lassen....
Ingredients 5 red Fresno chiles or jalapeños 1/2 teaspoon minced Scotch Bonnet chile or 1/4 teaspoon cayenne pepper 1 stick unsalted butter, softened 2 tablespoons minced chives 1/2 pound King Oyster or portobello mushrooms, sliced lengthwise 1/3 inch thick 1 pound Japanese eggplants or baby eggplants, sliced on the diagonal 1/3 inch thick 3/4 pound small zucchini (about 2), thinly sliced on the diagonal 2 ears of corn-shucked, cobs cut crosswise into 1 1/2-inch-thick rounds...
Ingredients 1/3 cup ground coffee 1 1/3 cups cold water Preparation In a small pitcher or 1-quart measuring cup, whisk together 1/3 cup ground coffee and 1 1/3 cups cold water until all the lumps are gone. Cover tightly and refrigerate for at least 5 hours, but it’s best left overnight (not much longer or it’ll get bitter). Strain the coffee through a coffee filter-lined strainer set over a tall glass of ice, pushing it through with a spatula....
Ingredients Juice 1 lemon Juice 1/2 orange pinch salt & pepper touch of yellow mustard olive oil sugar Preparation Mix to taste Related Video
Ingredients 1 Tbs olive oil 1 leek, white and pale-green, halved lengthwise, sliced crosswise 1/2" thick 1 celery stalk, sliced crosswise 1/2" thick 12 oz. boneless, skinless chicken thighs 6 cups chicken broth 1/2 cup orzo 1/4 cup chopped fresh dill lemon halves (for serving) Preparation Heat oil in a large heavy pot over medium heat. Add leek & celery & cook , stirring often, until vegetables are soft, 5-8 minutes....
Ingredients For Crust: 9 graham crackers, crushed into dust 8 Tbs salted butter, melted 3 Tbs sugar Salt to taste For Filling: Zest of approx. 4 Meyer lemons 5 egg yolks 14 oz can of sweetened condensed milk 3/4 cup Meyer lemon juice Preparation Pre-heat oven to 350 degrees. To make crust: Combine well-crushed graham cracker with melted butter, sugar, and salt until mixture holds in a ball. Press mixture into bottom and sides of pie pan to form crust....
Ingredients 1 bay leaf 1 # large shrimp (28-30), peeled & deveined 20 wide slices of prosciutto, halved lenghthwise VINAIGRETTE 1/2 c olive oil 3 T white wine vinegar 3 T Dijon mustard 1 T chopped shallots 1 t finely minced ginger 1 clove garlic, finely minced 1 T chopped dill pinch of sugar salt & pepper to taste Preparation Add bay leaf to large pot of water and bring to rapid boil....
Ingredients 1 bag Pepridge Farm Cornbread 1 bag Pepridge Farm Seasoned stuffing mix 1 pound Jimmy Dean Sage Sausage See Tommy’s notebook for other spices. Preparation mix together Related Video
Ingredients Soup 1 1/2 to 2 lbs firm white fish cut into 2 inch pcs. 3 cloves garlic 4 Tbsp lime juice Salt Freshly ground black pepper Palm oil or olive oil 1 cup chopped onion 1/4 cup onion greens 1/2 yellow bell pepper, chopped 1/2 red bell pepper chopped 2 cups chopped tomatoes 1 Tbsp paprika pinch red pepper flakes or 1/4 tsp cayenne pepper 1 l large bunch cilantro chopped...
Ingredients For the custard: 1 cup raw cashew pieces 2 cups plain soy creamer, divided 1 whole medium navel orange, sliced into wedges 0.75 cup sugar 0.33 cup orange liqueur 2 teaspoons vanilla 0.125 teaspoon salt For the orange coulis: 1 whole medium navel orange, chopped 0.5 cup sugar 0.5 cup water Preparation In a blender, combine cashew pieces and 1 cup soy creamer and purée on high for 3 minutes or until smooth....
