Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
then put them in the food processor and pulse-grind them
cut in half. Put in food processor and pulse until chopped
tablespoon of oil in food processor and process into coarse
ogether the milk, jam and food coloring in a small bowl
and then transfer to a food processor. Reduce the oven to
dding all ingredients to a food processor and processing until smooth
he avocado sauce: in a food processor, add avocados, garlic, sour
lace whole grain bread in food processor and pulse into crumbs
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
Heat oven to 450 degrees.
In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan.
Set aside.
Butterfly the chicken breasts.
Divide the cheese mixture on the chicken.
Fold as with a book.
Place on a non stick baking sheet.
Bake for 15 minutes.
Remove from oven and place 3 slices of the tomatoes on each breast.
Sprinkle with remaining Parmesan.
Return to oven and bake another 15 minutes.
he center of a plastic food storage bag or 2 large
Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup olive oil. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup olive oil and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.).
Preheat oven to 425\u00b0F.
Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center ...
f cilantro.
Serve with recipe #112774, if desired.
In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
Warm through, season with salt and serve.
Cook pasta in boiling water as per package directions until done.
Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking.
When sausage is done, transfer to a bowl.
Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste.
Saute, stirring frequently, until mushrooms become somewhat limp.
Add flour and saute for a couple of minutes.
Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken.
Stir in tomatoes and ...
he bowl of a mini food processor. Using a vegetable peeler
Preheat oven to 350.
Bring a large pot of water to a boil over high heat and salt it generously.
Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
Add the spinach, season with salt and pepper, and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups of the mozzarella cheese, lemon ...
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes.
Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil.
Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, ...