nd protect the breast meat. (Anne calls this a \"chicken pirouette
t: http://www.foodnetwork.com/recipes/anne-burrell/crown-roast-of-pork-recipe
Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake.
Drizzle a bit of olive oil in a large saucepan. Add bacon and bring to medium heat. Stir bacon occasionally. When crisp and brown (6-8 minutes) remove bacon from pan. Drain. Do not discard bacon fat!
Add butter and onion to pan with the fat. Season with salt and cook till onions are soft and aromatic (8-10 minutes). Add flour and cook stirring 4-5 minutes. Slowly whisk in the milk, season with salt. Bring to boil, reduce heat and simmer on low heat 8-10 minutes more.
In the meantime, bring a pot of well-salted water to a boil. Add pasta ...
Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
Add garlic, and sautee for 3 minute Take pan off of heat and cool.
In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
Add cooled onion/garlic mix, and squish some more.
In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs.
Bake for 25 minutes at 350.< ...
Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, ...
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
Add the mascarpone and ...
Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water.
Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
Add the sugar snap peas and toss to coat in the oil.
Add the spinach and toss with the peas ...
Preheat the oven to 350 degrees F.
Crust:
Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
FILLING:
Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
Pour the ...
Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of \"cook\" or tenderize the asparagus.
It is best to do this about an hour or so in advance to let the flavors \"marry\".
Semplice!
Coat a large stock pot with olive oil. Add the onions, celery and carrots. Season with salt (to taste) and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic (10 minutes.). Add the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes.
Add the chicken and fill the pot with enough water to cover the chicken, then add the bay leaves. Bring to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skimming off any particles that accumulate on the surface.
...
Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste.
Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, THEN a slow steady stream of oil can be added.
NOTE: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
alt.
Or for Auntie Anne's famous Cinnamon Sugar, try
Mix cheese thoroughly with two tablespoons of cream.
Add mayonnaise, lemon juice and salt.
Cut pineapple into small pieces. Chop pecans.
Seed and quarter Royal Anne cherries.
Chop maraschino cherries.
Combine pineapple, cherries, orange slices, sugar and chopped nuts.
Then fold in whipped cream.
Pour into freezing tray and allow to freeze without stirring.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Cream butter and sugar.
Add egg, cherries, flour, water and soda, vanilla and pecans.
Pour into greased and floured 9 x 9-inch pan.
Bake 30 minutes at 350\u00b0.
Cut into 9 pieces.
Top with sweetened whipped cream.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
In a large bowl place meat, eggs, onion, salt, pepper and sawdust with 2/3ls of the catsup and oregano.
Remove rings and wrist watch as the next step is messy!
Thoroughly combine the mixture with your hands.
Add additional \"sawdust\" until the meat feels like it will pack into a nice solid loaf.
lace in a pan of your choice.
Cover the top of the loaf with the remaining catsup.
Bake at 325 for about 1 hour.
Servings? - depends on how you slice it!
n the refrigerator.
Some recipes call for the dough to
Dissolve jello in hot water.
Let cool.
Add ginger ale and sherry.
Drain fruit and add to mixture.
Stir in pecans.
Pour into mold and refrigerate.