Source:

Ingredients:

• 3 tsp minced garlic
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 3 tsp pimenton
• 4 tbsp extra virgin olive oil
• 2 lbs salmon filets or other fish filet
• 1/2 cup mayonnaise
• juice of 1/2 lemon and a little zest

Directions:

1. Mix together 2 tsps of the garlic, salt, pepper, 2 tsp of the pimenton and olive oil. Brush on one side of fish. Place fish on aluminum foil and barbeque on one side until just done (don’t overcook).

2. Mix together mayonnaise, 1 tsp garlic, 1 tsp pimenton and lemon juice. Serve on the side with the fish.

Source: Time Life Foods of the World Russian Cooking

Ingredients:

• 16 Ladyfingers, halved
• 4 egg yolks
• 1/2 cup sugar
• 1 cup milk
• 1 2" piece vanilla bean
• 2 tsp plain gelatin
• 1/4 cup cold water
• 1/2 cup sour cream - chilled
• 1/2 cup heavy cream - chilled
• Raspberry puree

Directions:

Trim 12 of the ladyfinger halves, tapering them slightly at one end. Arrange these halves, side by side, curved sides down, on the bottom of a 1 quart charlotte mold with the tapered ends meeting in the center. Stand the remaining ladyfingers, curved side out, side by side around the inside of the mold; if possible, avoid leaving any open spaces between them. Beat the egg yolks briefly in a mixing bowl with a whisk or an electric or rotary mixer. Stir beating, gradually add the sugar, and continue to beat until the mixture is thick and pale yellow and runs sluggishly off the beater when lifted from the bowl. In a small saucepan, warm the milk and vanilla bean over moderate heat until bubbles appear around the edge of the pan.. Remove the bean and slowly pour the hot milk into the eggs, beating constantly. Cook over low heat, stirring constantly, until the mixture thickens into a custard heavy enough to coat a spoon. Do not let it boil or it will curdle. Off the heat, stir in the softened gelatin. When it has completely dissolved, strain the custard through a fine sieve set over a large bowl. With a whisk or rotary or electric beater, whip together the sour cream and heavy cream until the mixture forms stiff peaks on the beater when it is lifted out of the bowl. Fill half a large pot with ice cubes and cover them with 2 inches of water, set the bowl of custard into the pot and stir the custard with a metal spoon for at least 5 minutes, or until it is quite cold and just beginning to thicken to a syrupy consistency. With a rubber spatula, gently fold the whipped cream into the custard. Pour the mixture into the prepared mold, smooth the top with a spatula, cover with plastic wrap and refrigerate for 4 or 5 hours. To unmold the charlotte russe, invert a flat serving plate on top of the mold and serve the dessert with a bowl of the raspberry puree.

Source: Vegetarian Epicure

Ingredients:

• Sauce:
• 3 tablespoons olive oil
• 1/2 large onion, chopped
• 3 to 4 cloves garlic, crushed
• 2 oz. (or more if you like hotter sauce) diced green chilis--Ortega canned chilis are good
• 1 lb. cooked, peeled and chopped tomatoes
• 1 cup tomato juice or thinned puree
• 1/4 tsp. powdered oregano
• 1/4 tsp. basil
• 1 cup strong vegetable broth
• 1 1/2 Tbs. cornstarch, dissolved in water
• Filling:
• 8 to 10 oz. grated sharp cheddar cheese
• 1/2 cup sliced black olives
• 2 to 3 scallions chopped
• a little chopped parsley

Directions:

1. Begin by preparing the sauce. Heat the olive oil in a skillet and saute in it the chopped onion and finely minced garlic. When the onion is transparent, add the diced chili, the tomatoes, tomato juice, and the herbs. Simmer for a while, then add the cup of broth. Dissolve the cornstarch in a little water and stir into the sauce. Let it cook very slowly for another 10 minutes at least. If the sauce seems too thick, stir in a little water.

2. Prepare the filling: Have-on separate plates-the grated cheese, sliced olives, chopped scallions, and chopped parsley.

3. Oil lightly an oblong baking dish. Take one tortilla at a time and place it gently on the heated sauce. When it starts to get warm, draw it carefully off. On the saucy side of the tortilla, arrange the filling: a few tablespoons of cheese, some olives, scallions, and a sprinkle of parsley—all in a fat line, slightly off center. Now roll the tortilla tightly around the filling and place it in the baking dish. Continue, until all eight are in, side by side, pour the sauce over them. Bake the enchiladas for 15 to 20 minutes only in a preheated 350 degree oven. They should be thoroughly heated, but not overcooked.

Source: For the Love of Cooking Blog

Ingredients:

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Directions:

1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

3. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Source: Weight Watchers

Ingredients:

• 4 hard boiled eggs, diced
• 2 bags (1 lb each) frozen cauliflower florets
• or 1 lg head cauliflower, cooked and lg. dice
• 1 bag (10 oz) frozen peas & carrots, cooked
• or 1 cup chopped carrots
• 1 3/4 cup reduced-fat mayonnaise or salad dressing
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon cider vinegar
• 1 teaspoon yellow mustard
• 1 cup chopped celery
• 2/3 cup chopped onion

Directions:

1. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.

2. Chill vegetables. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.

3. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad.

4. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.

Source: Martha Stewart “Entertaining”

Ingredients:

• 1 package (10 ounces) frozen chopped spinach, thawed
• 1 lb whole milk ricotta cheese
• 1 egg
• 2 tbsp butter
• 1 med. onion, finely diced
• 1/2 cup chopped parsley
• Coarse salt and ground pepper
• 4 deboned chicken breasts with skin left on(about 12 ounces each)

Directions:

1. Directions

2. Preheat oven to 425 degrees. Saute onions in butter til soft.

3. Drain spinach, squeeze out all water and chop; transfer to a large bowl.

4. Add ricotta, sauteed onion, 1 teaspoon salt, and 1/4 teaspoon pepper, egg and parsley; stir well to combine. Set filling aside.

5. Season chicken breasts with salt and pepper. Place a chicken breast on a clean work surface. With your fingers, loosen the skin; place a quarter of the filling underneath the skin of the breast. With one hand on top of chicken and the other keeping opening closed, press filling evenly to edges. Repeat with remaining breasts and filling.

6. Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes. Can be served hot, but usually I chill the chicken. It can then be sliced crosswise, so that each slice has the filling on it and I arrange the slices on a platter with cherry tomatoes and chopped fresh herbs.

I buy the fresh mozzarella and pesto at Costco

Source: Filippas

Ingredients:

• 1 French baguette
• 1 log fresh mozzarella
• basil pesto
• Fresh tomatoes
• Basil leaves, chiffonaded

Directions:

Slice the baguette in 3/4” slices and place them on a cookie sheet. Toast under the broiler until light golden. Turn over slices, spread each slice with pesto and put under broiler until bubbling. Remove from oven and place a slice of mozzarella on top of each slice of bread, topped with a slice of tomato. Grind a little salt and pepper on top and garnish with a litle basil chiffonade. Place on a platter and drizzle lightly with extra virgin olive oil and red balsamic vinegar.

These keep warm in the oven

Source:

Ingredients:

• 2 cups flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 tbsp sugar
• 2 tbsp melted butter
• 1 tbsp vanilla
• 2 eggs
• 2 cups buttermilk (or milk with lemon)

Directions:

Combine dry ingredients with a whisk. Combine wet ingredients in another bowl with a whisk. Pour wet into dry and stir. Should be somewhat lumpy.

You will want to lick the plate

Source: Alton Brown

Ingredients:

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

Directions:

1. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

2. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

3. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

4. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

This is called the British National Dish. It was probably adapted from an Indian recipe.

Source:

Ingredients:

• 4 skinless chicken breasts, cut into 1/2 inch cubes
• 2 inch piece fresh ginger, peeled
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup cilantro, finely chopped
• 1 lemon
• 3 tbsp veg oil
• 1 red onion, roughly chopped
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp ground turmeric
• 10 oz light cream, or 3/4 cup plain yogurt plus 1 tsp flour
• 2 tsp tomato paste

Directions:

1. Grate half the ginger and zest the lemon. Add garlic, cilantro, 1 tbsp of veg oil, half the lemon’s juice, a tbsp of cream or yogurt, sald and pepper. Stir, add chicken and mix gently. Set aside to marinate.

2. Heat the remaining oil in a heavy skillet over low heat. Roughly chop the remaining ginger and add it to the oil with the onion. Cook gently for 10-15 minutes until carmelized. Add the spices and stir well to combine. Cook for an additional 2-3 minutes to marry the flavors. Season with a good pinch of salt, then scrape into a bowl and reserve.

3. Increase the heat to med high and add the chicken pieces. Cook, turning occasionally, until brown and cooked through, but still tender. Return the onion mixture to the skillet and add the cream, if using, or the flour then the yogurt. Stir in the tomato paste and simmer for 5 minutes.

4. Check for seasoning, adding salt or lemon juice as needed. Serve with basmati rice or naan.

Source: New York Times Jacques Torres

Ingredients:

• 2 cups minus 2 tablespoons
• (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
• Sea salt.

Directions:

1. Time: 45 minutes (for 1 6-cookie batch), plus at least 24-36 hours’ chilling

2. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

3. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

4. 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

5. 4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Inexpensive, but time intensive and messy, this has been a big hit at parties

Source: Adapted from the Gotham Gal website

Ingredients:

• 1 lb elbow macaroni
• 3 T unsalted butter
• 1/2 cup grated Parmesan (I used regular Kraft)
• 4 T flour
• 1 1/2 cup milk
• 8 oz grated sharp cheddar cheese in small dice
• 8 oz American cheese (in small dice)
• 2 lg. egg yolks
• 1/2 tsp paprika
• 1/2 tsp mustard powder
• 1/2 tsp salt

Directions:

Preheat oven to 350 degrees. Prepare nonstick mini muffin tins by spraying with Pam. Sprinkle 1/2 tsp parmesan into the bottom of each tin. Cook macaroni in boiling salted water until al dente. Melt butter in large saucepan, whisk in flour for about 2 minutes. Whisk in milk and cook until thickened. Add the cheese and stir until melted. Stir in paprika and egg yolks. Fold into the cooked macaroni. Firmly pack the macaroni mixture into each tin. Sprinkle the tops with a little more Parmesan. Bake for 15 minutes. Take out of oven and allow to cool for about 10 minutes. Run a sharp knife around the edges to release the macaroni bites. Can be served at room temperature or served warm. If warming, cover with foil to keep them from drying out. Makes about 48 bites.

Made with fresh pineapple

Source: Adapted from Gourmet, Feb. 2000

Ingredients:

• Topping:
• 1/2 medium pineapple, peeled, quartered lengthwise, and cored
• 3/4 stick unsalted butter
• 3/4 cup packed light brown sugar
• Batter:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon dark rum
• 1/2 cup unsweetened pineapple juice
• 2 tablespoons dark rum for sprinkling over cake
• Special equipment: a well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan in the pictures above.)

Directions:

1. Preheat oven to 350°F.

2. Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

3. Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

4. Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

5. Serve cake just warm or at room temperature.

6. Cake may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

This is fun to serve for a large crowd. Serve the chili with a huge variety of toppings. People love to get creative with their food.

Source: Bon Appetit March 1991

Ingredients:

• 1 lb. great northern white beans
• 2 lbs. boneless chicken breasts
• 1 tbsp. olive oil
• 2 med. onions, chopped
• 4 garlic cloves, minced
• 2 (4 oz.) cans green chilies, chopped
• 2 tsp. cumin
• 1 1/2 tsp. oregano
• 1/4 tsp. cloves
• 1/4 tsp. cayenne pepper
• 6 c. chicken stock
• Toppings
• 3 c. grated Monterrey Jack cheese
• Sour cream
• Salsa
• Green Onions
• Chopped fresh cilantro or parsley

Directions:

1. Soak and cook the beans according to package directions. Poach the chicken breasts in enough water just to cover. Bring to a simmer and cook 15 minutes, or until done. Let cool in poaching water, remove skin, then dice the chicken. Heat oil and saute onions until translucent. Add garlic, stir for a few minutes then add cumin, oregano, cloves and cayenne, stir again. Add beans and chicken and the chicken broth. Season with salt to taste. Simmer for 1 hour (don’t let boil).

2. Serve with toppings. Additional topping could include bacon, avocado, corn chips.

To make baharat spice blend at home, use: 2 tsp allspice 1 tbsp cinnamon 1 1/2 tsp nutmeg 1 1/2 tsp cloves

Source:

Ingredients:

• 1 lb dried navy or lima beans, picked over and rinsed
• 1 lb boneless lamb shoulder or leg of lamb, trimmed of excess fat and cut into 1 1/2 inch cubes
• 1 tbsp plus 1 tsp baharat (Arabic spice found in middle eastern markets) or see comments above
• 9 cups water
• 2 tbsp olive oil
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 2 tsp salt
• 3/4 tsp black pepper
• 1 small can tomato paste
• Basmati rice
• Pita bread

Directions:

1. Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hrs.

2. Bring lamb, baharat, beans and water to a boil in a heavy pot, then simmer, covered, until meat is almost tender (1 1/4 to 1 1/2 hrs.)

3. Meanwhile, heat oil over moderate heat in a 12 inch heavy skillet, then cook onions, garlic, 1/2 tsp salt and 1/4 tsp pepper, stirring, until onions are pale golden, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes.

4. When meat and beans are tender, stir in tomato-nion mixture and simmer unil just heated through. Stir in remaining 1 1/2 tsp salt and 1/2 tsp pepper to taste.

5. Serve with basmati rice and grilled pita bread.

Source:

Ingredients:

• 1 box Duncan Hines Lemon Cake Mix
• 3/4 cup water
• 3/4 cup light vegetable oil
• 4 eggs
• Grated zest of one lemon
• Glaze:
• 2 cups confectioner's sugar (powdered)
• 1 large lemon, juiced

Directions:

1. Blend cake mix, water, oil and eggs in mixer. Pour into 11×14 greased baking pan and bake 350 for 30-45 minutes or until center springs back when lightly touched. Test with toothpick until it comes out clean. Allow to cool thoroughly.

2. Take out of oven and prepare glaze. Mix juice of lemon with powdered sugar. With a long tined fork make holes in cake. Pour glaze over and allow to absorb.

Source: Karen Van

Ingredients:

• 50 small hamburger buns or 3" square dinner rolls, split
• 2 lbs polish ham, shredded (ask the butcher to do it)
• 3 sticks softened unsalted butter
• 6 tbsp yellow mustard
• 1 tbsp poppy seed
• 2 tbsp worchestershire sauce
• 1 large onion, minced
• 50 pieces swiss cheese (to fit inside bun)

Directions:

1. Preheat oven to 350.

2. Combine ham, butter, mustard, poppy seed, worchestershire, and onion until well blended (I do this by hand.) Place a 2 tbsp portion onto bun and top with a slice of swiss cheese. Replace top of bun and wrap each individually in a square of aluminum foil. Put sandwiches in a single layer on cookie sheets. Bake at 350 degrees for 20 minutes, or until heated through and the cheese is melted. Let each person unwrap their own sandwiches.

Dough is made the night before

Source: Joy of Cooking

Ingredients:

• 1 pkg dry yeast
• 2 tsp sugar
• 1 cup whole milk
• 7 tbsp lard (I use shortning - like Crisco)
• 7 tbsp sugar
• 3 beaten eggs
• Salt
• 4 1/2 cups white flour (sift first, then measure)
• 1/2 stick unsalted butter, melted
• 12 tsps warmed honey
• 24 tsps light brown sugar
• 1/2 cup pecans, chopped coarsly
• 1/4 cup brown sugar
• Cinnamon
• Raisins
• Grated lemon rind

Directions:

1. The night before, make the dough:

2. Combine 1 pkg yeast, 2 tsp sugar and 2 tbsp 105-115 degree water and let stand 5 minutes until dissolved and bubbly

3. Scald 1 cup mild, stir in 7 tbsp lard. Cool this mixture.

4. Combine 7 tbsp white sugar, 3 beaten eggs and 2 tsp salt and beat well in a mixer. Add the cooled milk and yeast mixture. Add 4-1/2 cups sifted flour. Beat the dough on high in the mixer about 5 minutes. Place in a large greased bowl and cover with foil – place in refrigerator overnight.

5. The next day prepare the muffin pans. Fill each individual tin with 1 tsp unsalted melted butter and 1 tsp warmed honey. Cover with 2 level tsps brown sugar and a few chopped pecans.

6. Roll out dough on a floured surface to a rectangle about 16×10. Brush the rolled out dough generously with melted butter, sprinkle with brown sugar, cinnamon, raisins and a little grated lemon rind. Roll the long way, jellyroll fashion. With a sharp knife cut roll in 1” slices.

7. Preheat oven to 350 degrees. Place slices in prepared muffin tins. Let rise at room temperature in a warm room for 1/2 hour. Bake 20 minutes or until evenly brown. Take out of oven and carefully turn the muffin tins out onto a large bread board, letting the syrup run over the buns, then release the pan slowly.

This couldn’t be easier and surprisingly good

Source:

Ingredients:

• 1 - 8oz pkg cream cheese
• 1 - 12oz pkg frozen chopped onions
• 1 cup grated parmesan cheese
• 1/2 cup mayonnaise
• Paprika

Directions:

1. Preheat oven 400 degrees

2. Lightly grease a one quart pyrex or other baking dish

3. Mix all the ingredients, pour into baking dish, sprinkle lightly with paprika and bake 20 – 30 minutes until bubbly.

4. Makes two cups.

A universal hit

Source:

Ingredients:

• 1 14oz can artichoke hearts (not marinated)
• 1 4oz can green chilies
• 1 cup mayo
• 1 cup parmesan cheese

Directions:

1. Preheat oven to 350 degrees

2. Blend artichoke hearts, mayo and parmesan in food processor, stir in chilies

3. Bake 25-30 minutes until bubbly @ 350

4. Serve with pita chips or as a veggie dip.