arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
\" apart.
Bake cookies (Martha recommends rotating sheets - I didn
nd Sesame Mayonnaise, if desired (recipe below).
Sesame Mayonnaise: In
Preheat oven to 375\u00b0F
Brush 2 baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes.
Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Remove from ...
efore I even start the recipe). (Note - I use a vegetable
Heat oven to 375 degrees. On a lightly floured surface or between two large floured pieces of plastic wrap, roll out larger piece of dough to an 18x13-inch rectangle, trimming excess dough.
Fit into a 15x10 inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
On a lightly floured surface or between two ...
Begin preheating oven to 350 degrees.
Combine first 9 ingredients in bowl and mix thoroughly.
Mix in crushed crackers until well-blended.
Pat mixture into ungreased loaf pan.
Bake at 350 degrees for 60-90 minutes.
NOTE 1: Here at high altitude, this recipe needs 90 minutes to bake.
At lower altitudes, it won't take as long.
NOTE 2: Honey dijon salad dressing makes a nice substitute for ketchup in this recipe and gives the meatloaf an elegant flavor.
innamon/sugar ones. OR try fudge-stripe cookies or chocolate chip
Combine all ingredients in saucepan except for vanilla.
Cook over med. heat.
Stir until mixture boils.
Set timer and boil for 3 minutes, stir occasionally
(Don't boil for more than 3 minutes or it will become like fudge).
Turn off heat and stir in vanilla.
Store in refrigerator up to a week.
Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.
Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container ...
oasting it to your preferred recipe's specifications.
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
n pie recipe.
For Two-Crust Pie: 2 cups Martha White
e substituted for buttermilk. Also, recipe can be baked in muffin
Fudge -- First, line a 8x8\" pan
ccording to package directions on Martha White cornmeal.
Cool, crumble
o this temperature otherwise your fudge will not set.
Add