Source: Ina Garten

Ingredients:

• Ingredients
• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves
• For the pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions:

1. Preheat the oven to 350 degrees F.

2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

4. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

5. Preheat the oven to 375 degrees F.

6. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Makes 32 appetiser or 20 entree

Source:

Ingredients:

• 1 lb small curd cottage cheese, drained
• 1/2 lb feta
• 1 box frozen chopped spinach
• 1 egg
• 1/2 tsp grated lemon rind
• nutmet
• salt and pepper
• 1-2 boxes filo

Source:

Ingredients:

• 4 c shelled peas (frozen)
• 4-1/2 c water
• 1 tsp brown sugar
• salt and pepper
• 1/2 c light Rhine wine
• 4-1/2 T butter
• 4-1/2 T flour
• Dumplings:
• 6 T butter
• 2 eggs
• 1/2 c flour
• 1/4 tsp nutmeg
• salt

Directions:

Cook peas in the water and sugar til soft. Puree in blender, season with salt and pepper and stir in wine. Melt butter and stir in flour. Stir for 2 min. Stir in a cup or two of the hot soup and whisk til smooth. Add to rest of soup. Beat eggs with flour and beat in softened butter. Season with salt and nutmet. Drop batter into simmering soup by teaspoons full. When they float to top they are finished.

Source: Debbie Calcat

Ingredients:

• 1-1/2 lbs breas of chicken cut in 1" pieces
• 1/2 tsp minced garlic
• 1 red pepper cut in thin strips
• 5 medium musrooms quartered
• 2 c fresh bean sprouts
• 6 oz fresh pea pods
• 3 green onions cut in 2" lengths
• 1/4 c soy sauce mixed with 1 tsp sugar
• 2 T sherry or water
• 1/2 c veg oil
• pepper
• 8 oz linguine cooked

Directions:

In a bowl mix chicken, garlic and 1 T soy sauce/sugar. In large skillet stirfry chicken in 3 T oil for 3-5 min. Remove to large bowl. Add oil to skillet and add beach sprouts, red pepper, peapods, mushrooms and scallions. Stir fry one minute or more. Add sherry or water, cover, cook 1 minute. Remove to bowl with chicken. Add a little more oil, stirfry linguine until hot, add remaining soy sauce and toss. Return chicken and veggies to skillet, add pepper and toss.

Source:

Ingredients:

• 1 bunch kale, torn in small pieces
• 2 T olive oil
• 2 T honey
• 1 T lemon juice
• salt and pepper
• red pepper, thinly slices
• 1/2 pt cherry tomatoes, cut in half
• 2 T toasted pine nuts
• 1/2 lb feta cheese, diced

Directions:

1. Wash and dry kale and tear in small pieces. Drizzle with lemon juice, a little salt and a good quality virgin olive oil. Start massaging the kale until it has reduced in volume by about half and is soft. Taste and adjust seasoning by adding more salt, pepper and more lemon juice to taste. Drizzle with honey, add red pepper, and tomatoes, toss. Then add the toasted pine nuts and feta cheese, and toss gently again. Serve at room temperature. *To toast pine nuts, either put on a cookie sheet in oven at 400 degrees for about 5 minutes, stirring until a light brown, or on stovetop in a pan. These burn quickly, so be careful!

2. All quantities can be adjusted to taste and other ingredients can be used, for example walnuts instead of pine nuts. But the pine nuts, while expensive, are my favorite flavor in this salad.

3. The number of servings depends on your appetite, of course :-)

These burn easily – careful!

Source: Ann Brody

Ingredients:

• 1 lb gr turkey
• 1/2 c bread crumbs
• 3 Tbsp minced onion
• 2 Tbsp ketchup
• 1 Tbsp lemon juice
• 1 tsp Worchestershire
• 1 tsp soy sauce
• 1/2 Paprika
• 1/4 hot pepper sauce
• Freshly ground black pepper to taste

Source: Martha Stewart/ Jamie Oliver

Ingredients:

• 1/2 c minced onion
• 1 stick unsalted butter
• 6 tbsp flour
• 12 c rich chicken broth (I used Swansons lo-sodium)
• 2 springs parsley
• 1/2 bay leaf
• Pinch thyme (I used fresh)
• 3 lbs mushrooms (I used baby portabellos)
• trimmed and sliced very thinly
• 1/2 tsp salt
• 1 tsp lemon juice
• 4 egg yolks, beaten
• 1 cup whipping cream

Directions:

1. Cook the onions in 4 tbsp butter til soft. Add flour and saute over low heat for 4 minutes without browning. Add broth, blending completely with flour. Add parsley, bay leaf, thyme, lemon juice and simmer for 20 min.

2. Melt remaining 4 tbsp butter – toss in mushrooms, lemon and salt and saute 10 minutes. Add to broth mixture and simmer 5 minutes.

3. Beat egg yolks and cream until blended. Stir in a cupful of the hot broth and stir til smooth. Add the cream and egg yolks to the soup and heat to below a simmer. Do not let this simmer, otherwise it will curdle. Season with salt and pepper. Garnish with chopped parsley and serve.

Ridiculously easy. No one will believe it. I do put salt, pepper and garlic powder on ribs before putting on grill.

Source: Paul Verschaeve

Ingredients:

• Baby back ribs
• Sauce: 3 c ketchup
• 1 c brown sugar, packed
• 3 tbsp Old Bay seasoning

Directions:

1. Wrap each slap in heavy duty alum foil

2. The day before, put on a baking sheet and bake in oven at 275 for 3 to 3-1/2 hours.

3. Refrigerate until cold. Take out of foil and cut in serving pieces. Reheat on grill. When warm baste with BBQ sauce.

Source:

Ingredients:

• 2 x 28 oz. Cans of Crushed Tomatoes 28 oz. Can of Brooks Chili Beans
• Green Bell Pepper, Chopped
• Poblano Pepper, Chopped
• Garlic, 6 cloves Minced
• Sweet Onion, Chopped
• 1 lb Roll of Bob Evans Zesty Hot Sausage Round Steak, in 1/2 inch dice
• Worcestershire Sauce
• Liquid Smoke
• Chili Powder
• Ground Coriander
• Salt and Pepper
• Cumin

Directions:

1. Crumble Sausage into a bowl, add meat, onion and peppers. Add two large pinches salt, 1 tsp pepper, 4-5 Tbsp Worchestershire, 1 Tbsp liquid smoke. Mix well, cover and refrigerate overnight. Brown mixture in a skillet in batches, being careful not to overcrowd. Transfer each batch of meat, veggies and liquid to a large pot. Add chili beans and 1 can crushed tomatoes to start. You may evantually end up using the second can, but be careful not to make it too soupy. Add two tbsp chili powder, a tsp of cumin and a tsp of coriander.

2. Simmer for 2-4 hours on very low heat until steak is very tender.

Simple ingredients, but this is the best one I’ve had. Not too sweet, not too dense or fluffy. Just right. I’d like to try it with a praline topping.

Source: Food Network

Ingredients:

• 2 extra large eggs
• 3/4 c light brown sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 15-oz can solid pack pumpkin
• 1 12 oz can evaporated milk

Directions:

1. Combine the brown sugar with the salt and spices. Beat the eggs in a mixer and add brown sugar mixture. Beat until blended. Spoon in pumpkin and mix again. Slowly add evaporated milk and blend.

2. Pour into pie shell. Bake at 400 degrees for 15 minutes. Meanwhile, make the streusel:

3. Streusel:

4. 1/3 cup packed brown sugar 1/3 cup chopped pecans 1 tablespoon butter or margarine, softened 1/2 teaspoon ground cinnamon

5. Reduce oven temperature to 350°F. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.

Topping for pork, veal, turkey, as a dip, or on crusty bread

Source: Food and Wine

Ingredients:

• 2 tbsp olive oil
• 6 tbsp mayonnaise (I used light mayo)
• 2 6oz cans italian style tuna packed in oilive oil (I just used reg tuna packed in oil)
• 2 tbsp lemon juice
• 4 tsp small capers, drained
• 16 oil-packed anchovy fillets, drained
• freshly ground pepper (the recipe calls for salt too, but it's really salty already)
• 2 tbsp chopped flat leaf parsley

Directions:

Pulse all ingredients in a food processor (except parsley) until smooth. Sprinkle parsley on top and finish with a drizzle of olive oil.

Source:

Ingredients:

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts

Directions:

1. Preheat oven to 350 degrees F.

2. Butter and flour a 12 × 18 × 1-inch baking sheet.

3. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

5. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Source: Ina Garten

Ingredients:

• 1 (5-pound) loin of pork, bone in,"frenched" and tied
• 6 garlic cloves
• 1/3 cup fresh rosemary leaves, chopped
• 2 tablespoons lemon zest (about 2 lemons)
• 2 teaspoons fennel seeds
• 2 tablespoons good olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions:

1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.

2. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

Source: Barefoot Contessa

Ingredients:

• 6 extra-large egg yolks, at room temperature
• 1/4 cup sugar
• 1/2 cup good dark rum, divided
• 1 1/2 cups brewed espresso, divided
• 16 to 17 ounces mascarpone cheese
• 30 Italian ladyfingers, or savoiardi
• Bittersweet chocolate, shaved or grated
• Confectioners' sugar, optional

Directions:

1. Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

2. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

3. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired.

4. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.

5. You can find savoiardi and mascarpone in an Italian specialty store.

Source: Mark Bittman

Ingredients:

• 1 pork shoulder (4-7 lbs)
• 4 or more cloves garlic
• 1 large onion
• 1 tbsp oregano
• 1 tbsp cumin
• 1 tsp chili powder ancho or otherwise
• 1 tbsp salt
• 2 tsp pepper
• Olive oil
• 1 tbsp cider vinegar
• Lime

Directions:

Preheat oven 300 degrees. Score meat crosshatch. Pulse remaining ingredients til pasty, then add vinegar. Rub into pork. Put pork in roasting pan with, fill bottom with water. Bake 3-4 hours, turning regularly. Add water as necessary til meat is tender. Last turn should be skin side up to crisp skin, raising heat if necessary. Take meat out of oven and let rest 10-15 minutes. Break up into chunks and serve with lime.

I added leftover ground lamb from kebabs.

Source: Ina Garten

Ingredients:

• 1 pound French green lentils (recommended: du Puy)
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving

Directions:

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan

Source: Epicurious

Ingredients:

• For streusel
• 1 cup all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1/2 cup walnuts
• 3/4 stick (6 tablespoons) unsalted butter, cut into pieces and softened
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• For cake batter
• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 pound plums (4 to 5 medium), sliced

Directions:

1. Preheat oven to 350°F. and butter and flour a 10 inch springform pan at least 2 inches deep.

2. Make streusel:

3. In a food processor pulse together streusel ingredients until combined well and crumbly.

4. Make cake batter:

5. In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.

6. Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes.

Source: Ina Garten

Ingredients:

• 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
• 1 pound scallops
• 1 pound cod
• 1/4 pound unsalted butter
• 1 cup peeled and medium-diced carrots (4 carrots)
• 1 medium-diced yellow onion
• 1 cup medium-diced celery (3 stalks)
• 2 cup medium-diced small white or red potatoes
• 1 cup corn kernels, fresh or frozen
• 1/4 cup all-purpose flour
• 1 recipe Seafood Stock (not clam)
• 1 1/2 tablespoons heavy cream (optional)
• 2 tablespoons minced parsley
• Salt and freshly ground black pepper to taste

Directions:

Cut the shrimp, scallops, and monkfish into bite-sized pieces In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. DO NOT overcook. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Eggplant Casserole with tomatoes, onions, peppers and zucchini

Source: Julia Child

Ingredients:

• 1 lb eggplant, skin on, cut into cubes
• 1 lb small zucchini, skin on, cut into slices
• 1/2 lb thinly sliced yellow onions
• 2 sliced green bell peppers
• 1 lb firm, ripe, red tomatoes, peeled, seeded and sliced into wedges.
• 2 cloves mashed garlic
• 1/4 cup parsley
• Olive oil
• Salt and pepper

Directions:

Put eggplant and zucchini separately in colanders, sprinkle with salt and toss. Let drain for at least one hour. In pans with a little olive oil start browning the zucchini and then the eggplant in batches. Do not crowd or they will not brown. As they brown remove them to a covered casserole. Add a little more olive oil and saute the onions and peppers until soft, but not brown. Stir in the crushed garlic and saute a few more minutes. Do not let the garlic brown. Add them to the casserole. Add the tomatoes and half the parsley to the casserole and gently mix all the vegetables together. Adjust seasoning with salt and pepper. Put lid on casserole and bake in a preheated 350 oven for 1 hour. At the 1/2 hour mark, stir and return to oven. Can be served hot, cold or at room temperature. If served hot, can be served over fluffy cooked couscous.

Source: Grandpa Wunschl

Ingredients:

• 8 small to medium green peppers, washed and tops and seeds removed.
• Stuffing:
• 2 lbs ground chuck
• 1 lbs ground italian sausage (pork)
• 1 large diced yellow onion
• 2 lg cloves garlic, minced
• 3 lg eggs, lightly beaten
• 2 cups cooked rice (slightly al dente - not mushy)
• 1 cup water
• 1 tbsp dried parsley (or 3 tbsps fresh)
• 1 tbsp salt
• 1 tsp ground pepper
• Sauce:
• 8 cups regular V-8 (not low sodium)
• 1 can tomato soup
• 1 can water
• 2 tbsp flour
• 2 tbsp butter or margarine
• Salt, pepper and sugar to taste (I added two tbsp sugar) You might not need it, depending on the tomato soup.

Directions:

1. t oven to 350.

2. Combine all the ingredients for the stuffing, leaving the rice for last. Do not overmix. Loosely pack the stuffing into the peppers all the way to the top. Stand up in a greased deep casserole. Combine tomato soup and water until smooth, add V-8 juice. Pour over peppers. Cover tightly with a lid or with greased aluminum foil. Bake for 2-3 hours. The peppers should be completely tender. Remove from oven and remove peppers to another plate. Prepare roux: melt butter in skillet. Do not brown. Add flour and stir for several minutes over low heat. Add one or two ladles hot tomato liquid and stir until smooth. Repeat. Whisk this roux into the remaining tomato liquid. Adjust seasonings, adding salt, pepper or sugar to taste. Pour back over the peppers and serve with a nice crusty white bread for dipping.