arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
he paddle attachment, beat butter, vegetable shortening, granulated sugar and 1
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Bake cookies (Martha recommends rotating sheets - I didn
Cook 1 package (8 oz) thin Chinese noodles according to package directions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with 1 Tbs vegetable oil.
In a small bowl, whisk together 1/4 c fresh lime juice, 2 Tbs soy sauce, 1 tsp toasted sesame oil, 2 tsp light brown sugar, and 1/8 to 1/4 tsp crushed red pepper; whisk in 3 Tbs chopped fresh cilantro.
Pour over noodles, season with coarse salt and ground pepper.
Toss and serve.
Preheat oven to 350\u00b0.
Butter or spray with vegetable oil 4 large loaf pans or 8 small.
Beat eggs until light.
Add sugar, mixing well.
Add oil, zucchini and vanilla and mix thoroughly. Sift the dry ingredients.
Add by the cupful to the egg mixture. Stir until well blended.
Add the nuts and walnut oil.
Spoon into pans and bake for approximately 1 hour.
Cool on racks.
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 ...
ecipe). (Note - I use a vegetable peeler to get the orange
Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
Meanwhile, make sauce: In a small ...
Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment.
Sift flour, baking soda, salt, and baking powder into medium bowl.
Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days ...
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take
Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing.
Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
Preheat oven to 350\u00b0. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.
Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment-lined baking sheets. Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.
Preheat oven to 350.
Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer.
Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.
Mixture can be stored in an airtight container at room temperature for up to a week.
Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper.
Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined.
Add dry ingredients and mix well.
Fold in nuts and extract.
Divide batter between loaf pans.
Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour.
Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.
Make the croutons: Preheat oven to 450\u00b0.
Combine butter and olive oil in a large bowl.
Add bread cubes, and toss until coated.
Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
Spread bread in a single layer on an 11-by-17-inch baking sheet.
Bake until croutons are golden, about 10 minutes.
Set aside until needed.
Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
Using two dinner forks, mash garlic and anchovies into a paste.
Using one fork, whisk in ...
Prepare the cake:
Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the ...
In a medium saucepan with a lid, bring 2 cups salted water to a boil.
Add rice; return to a boil. Stir once and reduce to a simmer. Cover and cook until rice is tender, 15-20 minutes.
Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch and season with salt and pepper; toss to coat.
In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1-2 minutes (steak will cook further later); ...
Lightly coat a 10-inch Bundt pan and a medium bowl with (extra) shortening and set aside. Place warm water and a pinch of sugar in small bowl. Sprinkle with yeast, stir and leave to dissolve 5 minutes.
Place shortening, milk, sugar, salt and egg in another bowl. Add yeast mixture to shortening mixture and beat with electric mixture fitted with dough hook until combined.
Slowly add flour, then knead with dough hook 1 minute. Transfer dough to greased bowl and leave to rise, covered with cling film, 20 minutes.
For brown sugar coating, ...
Combine first 6 ingredients in a saucepan. Bring to a boil, stirring to dissolve vinegar. Let cool. Drain vegetables and combine. Stir in the vegetable mixture; cover and place in refrigerator 12 hours prior to serving or overnight. Stir occasionally.