1/2 C. pine nuts, toasted
2 C. English peas, blanched
2 Meyer lemons, zested on a micro plane
3/4 C. olive oil
8 mint leaves, chiffonade
black pepper and salt to taste
In a food processor, pulse the pine nuts until roughly chopped. Add the peas and drizzle in the olive oil while the machine is running. Pour the pea mixture into a bowl and fold in the mint, lemon zest, salt and black pepper. Try spread on toasted bread with arugula and red pepper flakes.
1 C. Shortening
1 C. Sugar
1 C. Pumpkin
1 tsp. Vanilla
2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
Cream together shortening, sugar and pumpkin. Sift together remaining ingredients and then add them to pumpkin mixture and stir until combined. Drop from teaspoon onto baking sheet and bake at 350 degrees for 15 minutes.
Frosting:
3 T. Butter
4 T. Milk
½ C. Brown Sugar
1 C. Powdered Sugar
Stir together butter, milk and brown sugar in a saucepan and bring to a boil. Cook at boil for 2 minutes; remove from heat and allow to cool. Stir in the powdered sugar and spread on cookies.
1 tsp. olive oil
1 medium onion, peeled and diced
1 C. Great Northern beans, soaked overnight and drained
7 C. water
1 medium-size ancho chili
1 tsp. salt, plus more to taste
Freshly ground pepper to taste
2 tsp. chopped cilantro
1 large clove garlic, peeled and minced
2 T. fresh lime juice
3 T. olive oil
â…› tsp. salt
Freshly ground pepper to taste
The shrimp:
½ C. sesame seeds
¼ C. cumin seeds
½ tsp. salt, plus more to taste
Olive oil spray
1 lb. large shrimp, peeled and deveined
2 egg whites, lightly beaten
1 lime, halved
To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste. Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside. To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside. To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 tsp. salt. Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp. Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.
1 1/2 C. Milk
1/4 C. light Molasses
1 tsp. Salt
1/4 C. soft Butter
1 pkg. Yeast
1/2 C. Warm Water (105 – 115)
1 Egg, beaten
4 1/4 – 4 1/2 C. sifted Flour
Heat milk until bubbles form around edge of pan. Add molasses, salt and butter, stirring until butter is melted. Remove from heat; cool to luke warm. Sprinkle yeast over warm water; stir until dissolved. Add milk mixture, egg and 2 C. flour; beat until smooth and light. Beat in 2 1/4 C. flour with spoon. Dough will be soft. Cover with damp towl and let rise in warm place until double in bulk. Punch down dough. If dough is too soft to handle, work in additional 1/4 C. flour. Turn out onto well floured pastry cloth or board, rolling over to coat lightly with flour. Knead 10 times to make a smooth dough. Cover with mixing bowl; let rest 10 minutes. Divide dough in half. Roll out 1/2″ thick and cut with 3-inch doughnut cutter. Repeat with remaining dough. Cover formed doughnuts witha towel and let rise until double. When ready, heat vegetable oil 2 inches deep to 375 degrees. Gently drop fastnachts, 3 to 4 at a time, into hot oil. Fry until golden on both sides, about 3 minutes. Drain well on paper towels, roll in granulated sugar. Yield: 24
Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour. Meanwhile, purée sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and ⅓ C. oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside. Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8–10 minutes. Let lamb rest at least 10 minutes. While lamb is resting, heat remaining 2 T. oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate. Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper. Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde. Do Ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.
Small Green Tomatoes
Celery Stalks
Green Bell Peppers
Garlic
Fresh Dill
2 qt. Water
1 qt. Vinegar
1/2 – 1 C. Salt (to taste preference)
Prick well washed tomatoes several times with fork and pack into sterilized jars with 1 stalk celery and 3-4 strips of bell pepper per jar. Add 1-2 cloves garlic and 3-6 heads dill. Bring remaining ingredients to a boil, stir to dissolve salt and pour boiling over vegetables. Seal jars. Let stand 4-6 weeks before using.
4 medium-size fennel bulbs, trimmed and very thinly sliced
4 tsp. salt
Freshly ground pepper to taste
2 tsp. cracked black pepper
3 T. fennel seeds, crushed
1 T. olive oil
2 2 1/2-lb. rabbits, cut into 6 pieces each
Preheat the oven to 375 degrees. Place the fennel in a large roasting pan and toss with 2 tsp. the salt and ground pepper to taste. Roast for 10 minutes. Meanwhile, combine the remaining 2 tsp. salt with the cracked black pepper, fennel seeds and olive oil. Rub the mixture over the rabbit. Place the rabbit pieces over the fennel in a single layer. Roast for 30 minutes. Turn the pieces over and continue roasting until the rabbit is just cooked through and the fennel is tender but not soft, about 10 minutes longer. Divide the fennel among 6 plates and top each serving with 2 pieces of rabbit. Serve immediately.
Cut 20 C. corn from ears. Add 2/3 C. sugar and a scant 1/2 C. salt. Pour 2 C. water over all. Boil 20 minutes, stirring often as it tends to stick easily to the sides. Freeze in bags or can (cold packed) in jars for 4 hours.
5 large potatoes
1 medium onion
6 or more large cloves fresh garlic
2 T. butter
1/4 cup cheddar cheese, grated
2 T. butter
2 T. flour
1/2 cup milk
1/2 tsp. each, salt and dry mustard
Dash of paprika
3/4 cup grated cheddar cheese
Peel and thinly slice potatoes; peel and mince onion; peel garlic. Grease a 10-inch baking dish or equivalent-size casserole. Cover bottom with one layer of potato slices. Sprinkle with minced onion. Using a garlic press, press 2 cloves of garlic and sprinkle over potatoes. Dot with a portion of the butter. Repeat until all potatoes are used, making 3 or 4 layers. Pour cheese sauce over potatoes. Sprinkle 1/2 cup grated cheese over top. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for 30 minutes longer, or until potatoes are done. To make cheese sauce: Melt butter in a saucepan. Blend in flour. Slowly stir in milk. Cook and stir over moderate heat until sauce is smooth and slightly thickened. Blend in salt and dry mustard, a generous dash paprika, and 3/4 cup grated Cheddar cheese. Heat, stirring, until cheese melts.
1 lb. Beef
1 lb. Bacon, cooked
3 T. White Vinegar
2 T. Dry Mustard
3 T. Dark molasses
1 C. Catsup
1 1/2 C. Brown Sugar
1 T. Liquid Smoke
1 T. Salt
2 cans Pork and Beans, drained
1 can Kidney Beans, drained
1 can Butter beans, drained
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8 Broiler Fryer Chicken Thighs, skinned, boned, and cut into 1†pieces
1/4 C. Corn Starch
1/4 C. Corn Oil
1/8 tsp. Garlic Powder
1/3 C. sliced Water Chestnuts
4oz. can sliced Mushrooms, drained
1 C. Celery, sliced on a slant
1 C. chopped Green Onion
1/4 C. Soy Sauce
1 tsp. Accent
Roll chicken in corn starch. Heat corn oil in frying pan over medium high heat. Add chicken and brown. Sprinkle with garlic. Add remaining ingredients, stirring to mix. Simmer 5 minutes. Serve chicken over hot cooked rice. Yield 4 servings.
3 Eggs
3/4 C. Sifted Flour
1/8 tsp. Sugar
1 C. Milk
1 Lemon
Butter
Cinnamon
Blueberries
Sugar
Beat eggs lightly then add flour, salt, sugar and milk. Melt butter to cover sides and bottom of 12 – 18″ skillet. When hot pour 1/2 to 1/3 of the batter into the pan. Cook until bubbles show in the batter, turn and brown the other side. Turn out onto plate sprinkled with sugar. Squeeze lemon over top of pancake, sprinkle with cinnamon, cover with berries. Roll up jellyroll fashion, sprinkle with additional sugar, cut in half and serve.
1 3/4 cup flour
1/4 tsp salt
2 eggs
2 egg yolks
1 T. vanilla
3/4 cup butter, softened
1 cup sugar
1 cup chocolate chips
Preheat oven to 325 degrees. Spray/Grease 9in loaf pan. In a bowl. whisk flour and salt. Set aside. In a mixing bowl, beat butter and sugar until fluffy, about 5 minutes. Slowly, add in eggs, yolks and vanilla. Beat until fluffy. About another 3 minutes. Add flour mixture in gradually. Beat on low until combined. Fold in chocolate chips. Pour batter into prepared pan. Bake 60 minutes or until knife inserted comes out clean. Let cake cool for 20-30 minutes before removing from pan.
6 hard-cooked eggs, peeled and halved lengthwise
3 T. mayonnaise
1 T. Dijon mustard
1/8 tsp. salt
Finely diced Onion or Onion Powder
Paprika, for sprinkling
With a small spoon lift egg yolks out of whites. Place yolks in small bowl. Add mayonnaise, mustard, onion and salt to egg yolks; mix well with a fork to make a very smooth paste. Adjust seasonings, if necessary. Arrange egg white halves on a serving platter. Mound some of yolk mixture into each and sprinkle with paprika. Serve immediately or store, covered, in refrigerator until ready to use.
2 bulbs Garlic
½ C. White Wine
Juice of 1 Lemon
¼ tsp. Salt
1 lb. boneless, skinless Chicken Breasts
6 sheets Filo Dough
¼ C. Butter, melted
2 ½ oz. thinly sliced Prosciutto
2 C. grated Swiss Cheese
Preheat the oven to 400 degrees and lightly grease a baking dish. Pluck the cloves out of the garlic head and put them into boiling water. After cooking for a minute on low flame, turn off the flame, drain the water and peel the cloves. In a large saucepan, add wine, water, lemon juice and salt and heat on low flame. Into the saucepan, drop the chicken and garlic cloves. Cook the chicken on low flame turning it around often till it is cooked. Take the chicken out of the saucepan and continue cooking the garlic. When the garlic cloves turn tender, turn off the flame and drain. Cut the cooked chicken into large pieces, add in the garlic. Lightly mash the mixture and divide it into 6 equal portions. Take a filo sheet, butter one half of the sheet and fold the other half crosswise. Butter the fold and place a portion of the chicken-garlic mixture along the shorter edge. Place 1/6th of the prosciutto and 1/3 C. grated cheese on top of the mixture. Wrap up the filo sheet into a roll. Repeat the same process with all the filo sheets. Place the filo sheets on the baking dish and brush them slightly with butter. Bake for 20 minutes or until the filo rolls turn golden brown. Serve the Garlic Chicken Filo Rolls with your favorite dipping sauce.
1 2/3 C. Sifted Flour
1 1/2 C. Sugar
1 1/4 tsp. Salt
1/2 C. Cocoa
1/2 C. Shortening
1 C. Milk
1 T. Vanilla
3 Eggs
Heat oven to 350 degrees. Grease and flour 13 x 9 pan. Sift dry ingredients into bowl. Add shortening, milk and vanilla. Beat 2 minutes with mixer on medium speed or 300 strokes by hand, scraping bowl frequently. Pour into pan. Bake about 45 minutes or until toothpick inserted comes out clean. Cool. Finish with filling and frosting.
1 bunch Swiss chard (about 12 oz.)
1 small bunch curly kale (about 8 oz.)
¼ C. chopped fresh flat-leaf parsley
1 tsp. fresh thyme leaves
4 Yukon Gold potatoes
2 T. clarified butter (see below)
8 eggs
¼ C. heavy cream
½ tsp. finely ground unrefined sea salt
4 oz. chèvre
Preheat the oven to 375 degrees. Trim the Swiss chard of any tough stems or veins, then stack the leaves on top of one another, roll them into a cigar, and slice them crosswise into strips about ¼- inch wide. Tear the kale leaves away from the tough stems and into small pieces no bigger than ½ inch; discard the stems. Put the torn kale in a bowl with the Swiss chard, parsley, and thyme. Keeping the skins on, slice the potatoes crosswise into 1/8-inch-thick rounds. Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Swirl the skillet so that the butter lightly coats the bottom and sides. Turn off the heat and carefully arrange the potato slices along the bottom and sides of the pan to form a crust. Tightly pack the greens and herbs into the potato-lined skillet. Crack the eggs into a mixing bowl and add the cream and salt. Beat them together until uniform in color. Pour the egg mixture over the vegetables, filling the skillet to within ½ inch of its rim; you may not need to use all the eggs. Drop the chèvre a tsp. at a time into the eggs and vegetables. Transfer the skillet to the oven and bake for 40 to 45 minutes, until the center of the pie no longer wobbles when you gently shake the pan. Allow the pie to rest for 5 minutes before slicing into wedges and serving.
Clarifying butter deepens its flavor and color and concentrates its butterfat by removing its milk solids. The process also helps to extend its shelf life. Store clarified butter at room temperature out of direct light, just as you would store olive oil, coconut oil, or any other concentrated fat. Once you’ve removed the milk solids from the butterfat, there’s little risk of spoilage. You can apply high heat to clarified butter in ways that would cause regular butter to scorch. Makes about 12 oz..
Place 1 pound unsalted butter in a wide sauté pan set over low heat. Allow the butter to melt slowly. As it heats, froth and foam will gather on top of the liquid butter. Skim this off and discard it. Continue heating the butter until it becomes perfectly clear, about 10 minutes.
Set a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the melted butter through the cloth and into the bowl. Discard the milk solids in the cloth, then pour the clarified butter into three 4-oz. jars or one 12-oz. jar and cover tightly. Stored in a cool, dark space, the clarified butter will keep for up to 1 year.
3 C. cooked Elbow Macaroni
2 Eggs, cooked Hard
6 slices Bacon, cooked crisp
1/4 C. Celery, chopped
1/4 C. Parsley, chopped
1/4 C. Green Pepper, chopped
1/2 C. Radishes, sliced
2 T. Onion, chopped
Salt & Pepper to taste
Dressing:
1/2 C. Sugar
1/2 C. Vinegar
1/2 C. Water
1 tsp. Salt
1 tsp. Mustard
1/8 tsp. Pepper
1 T. Flour
2 Beaten Eggs
Combine all dry dressing ingredients in top of double boiler. Add eggs, water and vinegar. Cook over hot water until thick. Cool slightly. Meanwhile, mix all salad ingredients in a large bowl, tossing well. Add salad dressing, toss with a fork. Garnish with pepper rings and radish slices. Yield: 6 servings
1 pkg. fresh Spinach
1 #2 can Bean Sprouts (2 C. fresh)
8 slices Bacon, fried and crumbled
3 hard boiled Eggs, diced or sliced
Mix and toss with the following dressing:
1 C. Salad Oil
1/3 – 1/2 C. Sugar
1/3 C. Catsup
1/4 C. Vinegar
1 tsp. Worcestershire Sauce
1 small grated Onion
Salt to taste
12 whole New Potatoes (or Other Small Round Potatoes)
3 T. Olive Oil
Kosher Salt to Taste
Black Pepper to Taste
Rosemary (or Other Herbs of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown.
1 C. Butter
1/3 C. Chopped Celery
1/3 C. chopped Onion
1 Bay Leaf
Pinch Italian Seasoning
1/2 pinch dried Tarragon
1/2 pinch Celery Seed
4 drops Tabasco
3 T. Clam Juice
1/3 C. Flour
2 T. Sherry
1 qt. Half & Half
1 lb. Seafood
1 – 1 1/2 T. Salt
Melt butter in pan. Add celery, onion and bay leaf, cooking on medium low until vegetables are soft but not brown. Add herbs, Tabasco, clam juice (or fish stock) and flour. Stir continuously, cooking over medium heat to form roux; add sherry. In double boiler heat half and half until hot, stir in roux. Add raw seafood and salt to taste. Heat until thickened and seafood is cooked.
tomatillos
garlic
jalapeno
sorrel
cilantro
mizuna
Homemade green onion infused olive oil
Husk, rinse and chop twelve tomatillos and place in the glass base of a food processor. Peel two garlic cloves, chop and place in the processor base. Seed and chop two small jalapeno peppers and place in the processor base. Remove the stems from one C. sorrel, one C. cilantro, one C. mizuna and place in the processor base. Process sorrel verde sauce for thirty seconds. Add two T. green onion infused olive oil and one quarter tsp. salt to sorrel verde sauce and process for thirty seconds again.
3 lb. Ribs cut into serving sized pieces
2/3 C. Brown Sugar
2 T. Cornstarch
2 tsp. Dry Mustard
2/3 C. Vinegar
1 C. Crushed Pineapple, undrained
1/2 C. Catsup
1/2 C. Water
1/4 C. finely chopped Onion
2 T. Soy Sauce
Salt and Pepper
Spread ribs, meaty side up, in a single layer in a shallow pan. Brown in a 425 degree oven for 20-30 minutes; drain off fat. Combine all remaining ingredients, except salt and pepper, in a sauce pan, stirring until smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs. Spoon sauce over ribs, using about 1/2 cooked sauce. Reduce oven heat to 350 degree and bake 45 minutes. Turn ribs. Cover with remaining sauce and bake for 30 minutes more, or until done. Good with cooked rice and a green vegetable. Can substitute chicken for ribs, adjusting cooking time as necessary.
1 
head of cauliflower
4 C. rice chex cereal
1/2+1/4 tsp. salt
1/4+1/4 tsp. black pepper
3/4 tsp. cayenne pepper
2 eggs
Preheat the oven to 400 degrees F. Cut the cauliflower up into small florets. Whisk together the eggs until the yolk and white have blended, and season with 1/4 tsp. salt and 1/4 tsp. black pepper. Smash up the chex by either pulsing the cereal in a food processor or sticking them in a plastic bag and bashing them with a frying pan (FYI the second route is way more fun…it gave me an excuse to get my monster cast iron skillet out…BAM BAM BAM)! Season with the cayenne pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper. Dip the cauliflower florets into the eggs, then straight into the chex, then lay the cauliflower florets out on a baking sheet. Roast for 30-35 minutes until golden brown and crunchy. Serve the cauliflower florets hot out of the oven. In my experience, these don’t store very well in the refrigerator because they lose their crunch, so eat them while you can =) Thanks for reading!
2 lb. Ground Beef (lean)
2 C. Minute Rice
1 Egg
Onion
Salt and Pepper
Large Head Cabbage
Large Can Tomato Juice
Cut core out of cabbage. Place head in large pot with a little water in the bottom. Cover and steam for a little bit. Carefully pull off outer cabbage leaf. Continue until all large leaves are removed. Cut up remaining cabbage and line bottom of pot. Mix burger, rice and spices. Place small amount of burger mixture into each leaf and fold/roll up, placing in pan, seam side down – largest rolls in bottom. Pour juice over top and cook slowly with lid on about 1 hour. Remove lid and cook further to condense cooking juices.
These wafers are savory and a bit salty, which makes them ideal to serve with drinks before dinner. A baker once confided in me that restaurant owners requested that he increase the quantity of salt in his bread because it prompted the customers to drink more. You didn’t hear it from me, but because of the ham and cheese, you might want to plan on having plenty of beverages to accompany these.
8 tsp. unsalted butter, at room temperature
1 tsp. freshly ground black pepper
1/2 tsp. sea salt or kosher salt
2 tsp. chopped fresh chives, or 2 tsp. chopped fresh thyme
2 1/22 C. (coarsely grated Comte cheese, or another sharp, firm cheese, such as aged Gouda or Cheddar
1 C. all-purpose flour
1/4 C. cornmeal or fine polenta
1/2 C. crumbled or finely chopped ham chips, from about 2 slices
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, by hand), beat the butter, pepper, salt, and chives on medium speed until smooth. With a chef’s knife, chop the grated cheese into small bits; add them to the butter mixture. Stir in the flour and cornmeal. Add the ham, and mix until the dough comes together. 3 Divide the dough in half and roll each half on a lightly floured surface into a 7-inch (18cm) log. Wrap in plastic wrap and chill for 1 hour. The unbaked dough can be refrigerated for up to 1 week, or frozen for up to 2 months. To bake the sables, preheat the oven to 350°F (i8o°C). line two baking sheets with parchment paper or silicone baking mats. With a sharp chef’s knife, slice the sables 1/4-inch (.75cm) thick and place them cut-side down on the baking sheets evenly spaced. Bake for 12 minutes, rotating the baking sheets on the racks of the oven midway through baking, until the sables are golden brown on top. Let cool and serve. The sables can be kept in an airtight container at room temperature for up to 3 days.
2 lb. Spare Ribs, cut into 1†pieces
1 tsp. Salt
2 T. Cornstarch
4 tsp. Soy Sauce
1 tsp. Liquor
2 C. Sugar
1 C. Vinegar
1 slice Ginger
Dash of Worcestershire
Mix salt, cornstarch, soy sauce and liquor. Pour over spare ribs, toss to coat. Marinate 10 minutes. Brown meat in generous amount of oil. Remove and drain. Add remaining ingredients to a large pot and stir well. Add ribs to sauce, bring to a boil, then turn heat to low and simmer for 30-45 minutes, or until meat is tender.
8 pounds mangoes, very ripe -peeled, cored and mashed
4 C. sugar
10-12 basil leaves, whole
1 package Sure-Jell
1/4 C. lime concentrate or fresh lime juice
1/2 tsp. ground ginger, optional
Peel and core mangoes. The mangoes I used were very very ripe so I just squeezed them from the pit/core making sure they were mashed well. In a heavy sauce pan, boil mango puree with remaining ingredients for about 25-30 minutes until mixture begins to thicken. Adjust lime and sugar content as needed for your own taste. *I love mine full of lime, so I tend to lime it up! Pour into nine prepared half-pint jars and seal. *This jam comes out as a softer spread, but is yummy just the same! Has the sweetness of ripe mango but the lime and basil gives it the savory that balances the sweetness!
Salmon
1/2 lb. Butter
1 clove Garlic
1/4 C. Ketchup
1/4 C. Soy Sauce
2 T. Mustard
1 T. Lemon Juice
3 dashes Worcestershire
Pepper
Melt butter, add remaining ingredients except salmon. Place salmon on large piece of foil. Fold up edges to form a “pan”. Pour butter mixture over the salmon, then fold foil up and crimp edges to form seal. Bake until done.
4 lb. tomatoes, peeled, cored and chopped
1/4 C. minced garlic (about a medium sized head)
1 C. chopped onions
3/4 C. brown sugar
3/4 C. white sugar
1-1/2 C. cider vinegar
1 T. pickling salt
1 lime, zested and juiced
1 T. dry, ground ginger
1 tsp. hot pepper flakes (or to taste)
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 C. raisins, chopped
Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened. Stir often as it thickens to prevent scorching. Ladle the chutney into 1/2 pint canning jars leaving 1/4″ headspace and attach the two-piece canning lids. Boil in a boiling-water canner for 10 minutes. Remove and cool before storing in a dark, cool place. Makes five 1/2 pint jars
1 Can Sweetened Condensed Milk
2 lb. Powdered Sugar
2 Cubes Butter
1 C. finely chopped Pecans
Mix well. Store overnight in fridge. Next day roll in small balls. Chill.
Melt 2 12oz. packages of chocolate chips with 1/2 cake paraffin over low heat. Dip balls into chocolate.
1 lb. Jumbo Cooked Shrimp; chopped
1 Tomato; Diced
2 Haas Avocado; Diced
1/4 Red Onion; Chopped
1 1/2 Limes; Juiced
1 T. Olive Oil
1 T. Cilantro; Chopped
1 pinch Salt & Pepper
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Combine 1/2 C. scalded milk, 1/4 C. shortening, 1 T. sugar and 1 1/2 tsp. salt. Cool by adding 1/2 C. water. Add 1 cake yeast, dissolved as directed. Blend in 1 egg and 3/4 C. chopped browned onions. Add 3 C. flour, mix well. For round buns, roll to 1/2″ thick and cut into rounds with 3 1/2″ cutter. For square buns roll out into a 9 x 12 square and cut into 12 3″ squares. Place buns on greased baking sheet and allow to rise until double. Bake at 400 degrees 15 minutes.
Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
Canola oil, for brushing
Kosher salt and coarsely ground black pepper
Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes. Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130° for rare or 135° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.
½ C. butter, melted
1 package (16 oz.) phyllo dough, thawed
¾ C. unsalted pistachio nuts, finely chopped
1/3 C. sugar
1/3 C. honey
2 tsp. cinnamon
2 tsp. juice from lemon
Preheat oven to 350 degrees. Butter a 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine pistachio nuts and butter. Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the nut mixture over the phyllo dough and cover with a buttered sheet of phyllo dough. Layer five more sheets of phyllo dough, buttering each sheet. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet. Using a knife, cut the baklava into 1 ½†diamonds. Bake for 50 minutes or until golden brown. About 30 minutes before Baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for five minutes. When Baklava is finished cooking, drizzle syrup over top and let cool.
Hachiya or fuyu persimmon, very soft
3/4 C. Egg Beaters or other egg substitute, lightly beaten
1/2 C. low-fat 1% milk
1 tsp. vegetable oil
1 C. sifted all-purpose flour
1/2 tsp. salt
1 T. sugar
2 tsp. baking soda
Remove persimmon pulp from skin and mash in a medium bowl. Add egg substitute, milk and oil. In a separate bowl or on a piece of wax paper, mix flour, salt, sugar and baking soda. Add to persimmon mixture. Cook in a waffle iron as directed.
15 Razor Clams, ground
1 tsp. Salt
1/2 C. Flour
4 Eggs
2 C. Coarse Cracker Crumbs
Pepper to Taste
1/4 C. Oil
Beat eggs; add salt and flour, mix well. Add ground clams and mix. Add cracker crumbs just before cooking; so they stay crisp. Pour oil in pan to 1/4″ deep and heat over medium high heat (375 degrees on electric frying pan). Drop clam mix by heaping T. into hot oil. Let brown on bottom, turn over and flatten with spatula. Cook until crispy brown on both sides. Note that you can change the ratio of flour to crumbs to personal taste, just stay around 2.5 cups and always add the crackers after the oil is hot and ready.
4 to 6 pork loin chops
2 tsp. thyme
Salt and freshly ground pepper to taste
1/4 C. dried cranberries
1/4 C. dried blueberries
1/4 C. dried cherries
1 C. water
1/3 C. limoncello (lemon liqueur)
2 T. Key Lime Juice
Rinse pork and pat dry. Season on both sides with thyme, salt and pepper. Grill over medium heat for 7 to 9 minutes on each side or until cooked to 150°F internally. While pork is cooking, simmer dried fruit in water for 5 minutes. Let cool slightly, then puree in a blender until smooth. Return to saucepan with limoncello and lime juice; simmer for 5 minutes more. Serve over grilled pork chops.
3 C. Sugar
4 Eggs
1 C. Salad Oil
2 C. Pumpkin
2/3 C. Water
3 1/2 C. Flour
Cinnamon
Nutmeg
Salt
2 tsp. Baking Soda
1 tsp. Baking Powder
1 C. Chopped Nuts or Raisins
??? Only list of ingredients. No instructions on how much it makes, what pans to use, temperature or time to bake ???