Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
cup sugar into the meringue. With a large star-shaped
Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
ie shell.
BROWN-SUGAR MERINGUE RECIPE.
3 egg whites, 1
In medium size, heavy bottomed saucepan, combine sugar, cornstarch and salt.
Add lemon juice, cold water and egg yolks; stir with whisk until smooth.
Stir in boiling water.
Cook over medium heat, stirring constantly until mixture begins to boil. Cook 2 to 3 minutes more.
Add margarine and lemon peel and stir until melted and combined.
Remove from heat and set aside while making the meringue.
Preheat oven to 325\u00b0.
Bake the pie shell; cool.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in a medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the mixture into the egg yolks; blend into the hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat and stir in butter, lemon peel and lemon juice.
Immediately pour into pie shell.
Prepare meringue (recipe to follow).
utter is what Ina calls for in her recipe. I think this
poons place 12 mounds of meringue on parchment paper and bake
er Ina ,\"If you want to serve four people, double the recipe
Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 ...
Saute onions over medium heat. Add all ingredients and simmer 30 minutes; taste.
minutes or until the meringue is cool and holds a
ierced with a knife *.(See recipe update introduction.).
Drain the
Preheat the oven to 350\u00b0F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil.
Sprinkle liberally with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked.
Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder(** use a little at at time!), and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade.
Process ...
ortions.(That is what the recipe calls for but we made
Preheat oven to 350\u00b0F.
Whisk together egg, half and half, sugar, vanilla.
Set aside.
Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
Pour custard mixture over and push down so the croissants absorb the custard.
Let sit 10 minutes, then press again.
Place in water bath, cover with foil but poke holes so steam can escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled ...
cing.
A NOTE FROM INA: The edges of the shortbread
minutes. *At this point Ina turned off the flame/ heat
br>Roast at 400*F. (Ina originaly baked at 425*) for