arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
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Bake cookies (Martha recommends rotating sheets - I didn
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take
ven to 350 degrees.
FRITTATA BATTER: Beat eggs, half and
he refrigerator.
Make the Frittata: Halve the leeks lengthwise and
he cooked part of the frittata and tilt the skillet to
ext prepare egg mixture for frittata by beating eggs until smooth
br>Let stand while preparing frittata so the flavors can meld
asta looks golden.
If frittata is too light in color
wo-Crust Pie: 2 cups Martha White All Purpose Flour 1
o 'real' measurements to these recipes, I base it on the
e seen it touted as Martha Stewart's secret stuffing ingredient, but
1. Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
2. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
3. Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and ...
Place eggs in a pot and cover with water.
Bring to a boil.
Cover pot.
Turn off heat for 6 minutes.
Done!
Place onions, carrots, and celery in a large stockpot. Make a bouquet garni: Gather thyme, parsley, and bay leaf; tie into a bundle with kitchen string, then add to the stockpot. Fill stockpot two-thirds full with cold water; set over high heat. Bring to a boil.
Reduce heat, and let simmer about 30 minutes.
Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.
Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters.
Allow court- ...
Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
Slowly whisk eggs into mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining milk. Cover with plastic; chill 4 hours-overnight.
When \"Standing Rib Roast\" is finished, set oven at 425 degrees. Deglaze pan, and pour 1/4 cup of the reserved pan drippings into roasting pan. Heat pan and drippings until very hot, 5 minutes.
Remove batter from refrigerator, and shake/whisk well; quickly pour into HOT pan. Cook until ...
Preheat oven to 350 degrees. Line two baking sheets with parchment. Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix ...
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in ...
In a medium saucepan, bring 1/4 cup water, 2 Tbs each olive oil and white wine vinegar, 2 minced cloves, 1/4 tsp dried thyme, 1 1/4 tsp coarse salt, and 1/4 tsp ground black pepper to a boil.
Add 1 pound button mushrooms, halved or quartered; stir to coat.
Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes.
Remove mushrooms with a slotted spoon to a bowl; reserve.
Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes.
Pour over mushrooms. Refrigerate until ...
Preheat oven to 350 degrees F.
In a small bowl combine sugar, soda and salt.
In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
Now add in the peanut butter, stir with a spoon til well combined and smooth.
Fold in chocolate chips and roasted peanut pieces.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
Bake for about 12-14 minutes. Cookies will still be slightly soft, but ...