Peel eggs and cut in half.
Scoop out cooked yolks and press them through a strainer.
Blend with mayonnaise, mustard, chives and chopped capers and season to taste.
Place egg filling in a piping bag and pipe back into egg whites.
Garnish with a caper and a sprig of chive.
Wrap and chill until ready to serve.
Bring wheat berries to a boil in salted water and simmer for 1 hour. Alternately, wheat berries can be soaked in cold water overnight, then cooked for 30 to 40 minutes until tender. Drain and rinse to cool.
In a saute pan over medium heat, add oil and leeks and saute until tender, about 5 minutes. Add zucchini and red pepper and saute 5 minutes more.
Remove from heat and stir in peas, oregano and lemon zest. Once vegetables and wheat berries are cooled, combine together. Stir in lemon juice and season to taste. Chill until ready to ...
Mix ingredients thoroughly.
To freeze, shape softened butter into logs and wrap with waxed paper or plastic wrap. You can also pipe little star shaped butter pieces and freeze on waxed paper on a hard pan in freezer, then pop off and store in a ziplock bag in freezer.
Preheat oven to 350.
Using an electric beater beat butter and sugar - I beat until nice and fluffy.
Add egg yolk and almond extract; beat well.
Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.
NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much ...
In a small bowl, combine cheese, apple, yogurt, walnuts and mustard.
Spoon 1/4 cup of mixture into the centre of each tortilla.
Roll up and serve chilled or warm. To warm, place 1 tortilla on a microwave-safe plate, lined with paper towel, and heat on high power for 30 seconds.
Using a mandolin slicer (inexpensive Japanese versions are available in most kitchen supply stores), very thinly slice your favourite fruits.
Arrange slices in a single layer on a parchment-lined baking sheet; sprinkle with icing sugar.
Top with another sheet of parchment and another baking sheet.
Dry in a 225\u00b0F (110\u00b0C) oven for 45 minutes. Remove top baking sheet and top layer of parchment; continue drying in the oven for at least another 45 minutes, until crisp. The more moist the fruit the longer it will take to dry.
...
00 \u00b0F oven.
Chef Anna Olson.
alad. Serves 8.
Chef Anna Olson.
Preheat oven to 350 \u00b0F and grease a 9-inch square pan. Line pan with parchment paper so that paper hangs over two sides of the pan. Line bottom of pan with a single layer of whole graham crackers (about 4 1/2 crackers).
In a saucepot, melt butter and stir in brown sugar, milk and vanilla until dissolved. Remove from heat and stir in graham cracker crumbs (this will make a soft paste). Spread half of the graham mixture over the cracker-lined pan. Sprinkle with a third of the chocolate chunks and half of the marshmallows. Top ...
Cook rainbow tortellini according to directions on package. Drain, cool and cut in half to make bite sized.
Top with Parmesan cheese.
No utensils required! Just ask Anna!!
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Blend the cake mix, water, eggs and oil in a large mixing bowl. Beat for 4 minutes at medium speed. Stir in coconut and nuts. Pour into 3 pans (greased and floured). Bake in a 350\u00b0 oven for 35 minutes. Allow to cool for 15 minutes and then remove from the pan and cool on a rack. Ice with Anna's Frosting.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.