arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
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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.
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
ater to a boil. Immerse pierogi. Cook until the dumplings float
n pie recipe.
For Two-Crust Pie: 2 cups Martha White
Brown hamburger and onions, drain if necessary. Mix in sauce. Place pierogi in sprayed 7x11 casserole dish. Pour sauce mixture over pierogi, making sure the sauce covers all pierogi and gets to the bottom of pan. Cover with foil and bake for 15 minute Uncover and finish heating through. Pierogi should be soft and slightly puffy.
Enjoy.
e substituted for buttermilk. Also, recipe can be baked in muffin
ccording to package directions on Martha White cornmeal.
Cool, crumble
Place the pierogi in a microwave safe dish and cover with water. Heat for 5 minutes.
Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and saute over medium heat for 5 minutes or until soft.
Add the spinach, peas and white wine. Saute until peas are cooked and spinach is wilted.
Add the pierogi and generous lemon pepper. Saute until heated through and wine has completely evaporated.
Top with shredded parmesan and serve.
Cook the pierogi according to the instructions on
Preheat oven to 350
Place pierogies in bottom of casserole dish.
Place kielbasa pieces in casserole dish, making a single layer of ingredients.
Sprinkle butter pieces over pierogi.
Sprinkle herbs & spices over all.
Bake for 20 minutes.
Flip pierogies & kielbasa & bake for an additional 15-20 minutes.
Serve & enjoy.
(I served mine with Dijon mustard to dip the kielbasa in).
*next time I might try a little dill sprinkled on the pierogies, it just feels like the right thing to do.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes until transparent. Add kielbasa and pierogi; saute 3 minutes until slightly browned. Add peas; cook 3 minutes longer until hot.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).