nto squares to serve.
James Beard suggests making this after the
nd salt in a bowl. (Beard liked a lot of salt
Shred cabbage, and soak in cold salted water for one hour.
To prepare dressing, combine all remaining ingredients together.
When ready to prepare salad, drain cabbage well and toss with dressing.
Mix all the ingredients.
Stuff the mushroom caps.
Sprinkle with sesame seeds.
Bake at 350 for 25 to 30 minutes.
Step back and prepare for praise.
Sift dry ingredients together.
Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
Turn on to a floured board and knead for about one minute.
I make these as drop biscuits: Take a large mound of dough (one heaping tablespoonful) and dip into melted butter.
Arrange biscuits on a baking sheet spritzed with baking spray. Bake at 425 for 15-18 minutes.
Mash the cream cheese and cream it throughly.
Beat in the onion, parsley, chives and lemon juice.
Mash the sardines and beat into the cheese mixture.
Correct the seasoning.
Sprinkle with paprika.
Plate with additional parsley and lemon wedges.
Serve on crackers, biscuits, or bread.
In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
Add in the eggs, milk, bread crumbs, and mix well.
Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
Place strips of bacon atop loaf in an attractive criss-cross pattern.
Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.
\"Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liqueur or that bottle you were given last Christmas and have kept hidden on a shelf. All these things will help to make your mincemeat better.\".
Boil the rump and tongue separately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blade of a meat ...
Mix until crumbly and spread in greased 8 x 16-inch pan.
Bake at 300\u00b0 for 10 minutes.
Saute onion and garlic in butter.
Add rest of ingredients and bring to a boil.
Simmer 5 minutes.
In a saute pan or shallow saucepan, cook the bacon until all of the fat has rendered.
Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
Add the lentils and cook, stirring, for about 1 minute, or until heated through.
Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments.
Check the seasoning, adding salt and pepper to taste. Serve warm.
To brine the pork, combine all of the ingredients for the brine in deep bowl. Trim the pork tenderloin of all silverskin and place in the bowl. Cover and refrigerate for 12 hours.
To finish the pork, combine the brown sugar, cinnamon, star anise, Szechuan peppercorns, salt, and pepper in a spice or coffee grinder and process until ground to a powder.
Preheat the own to 350\u00b0F (175\u00b0C).
Remove the pork from the brine and pat dry.
Coat the pork with the spice mixture, pressing it on to form an even crust.
Heat the olive ...
Preheat oven to 350\u00b0F.
Cream the butter and sugar together.
Add honey, bananas, and eggs; mix well.
Sift dry ingredients together and fold into banana mixture.
Fold in nuts and optional orange zest.
Grease baking pan or muffin tins.
Bake at 350\u00b0 for 1 hour. If you bake this in muffin tins, it's about 20 minutes. It is done when toothpick comes out clean.
Into a small saucepan put peas, onion, carrot, garlic, celery, potato, salt, curry, and 1 cup of the chicken broth.
Bring to a boil, cover, and simmer for 15 minutes.
Empty vegetables and liquid into container of liquid blender, or use imersion blender, and blend for 6 seconds.
Remove cover and with motor on, add remaining cup of chicken broth and the cream.
Heat over simmering water, or chill and serve cold.
Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
Dip chicken in flour, egg mixture and then in flour.
Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.
Mix 1 1/2 cups of graham cracker crumbs with sugar and butter. Press into bottom and sides of a lightly buttered 10-inch springform pan. Set aside.
Beat the cheese until soft and creamy. Add sugar and mix thoroughly.
Blend in egg yolks one at a time.
Add the sour cream, vanilla, flour, lemon zest and lemon juice. Mix well.
Beat egg whites until stiff but not dry. Stir in one-third of whites into cheese mixture. Then fold the remaining whites in gently.
Pour the cheese mixture into the prepared crust.
Bake in a preheated oven ...
*Cooked garlic will have no after taste.
Mix and drop by teaspoon on lightly greased cookie sheet. Bake at 350\u00b0 for 10 to 12 minutes.
Sift flour into mixing bowl with baking powder and salt.
Using fingers, two knives, or a heavy fork, blend butter and flour into very fine particles. (Don't beat any longer than you absolutely must!).
Add milk and stir just enough to ake particles cling together -- it will be a very soft dough.
(You may have to add up to another 1/4 cup of milk, for a total of 1 cup of milk in the biscuit dough.) Turn on to floured surface and knead for about 1 minute.
Drop dough by large spoonfuls on to a baking sheet spritzed with baking spray.< ...
In large nonstick skillet, melt butter over medium heat.
Add chicken breasts; cook 5 minutes until golden brown.
Turn and cook an additional 5 minutes.
Add water and shallots.
Reduce heat to medium-low and cook 10 minutes.
Remove chicken from skillet; keep warm.
Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
Stir in tomatoes, tomato paste and chicken stock.
Simmer until sauce thickens slightly.
Return chicken to pan, turning to coat well.
Reduce heat to low; cook 10 minutes.
Arrange ...