In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
Add broth, rice, celery and carrot; Cover and simmer 15 minute.
Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
Add the turkey and heat through.
In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into ...
Sprinkle mushrooms with lemon juice.
Melt butter in large heavy saucepan and saute shallots.
Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
Add salt,pepper,cream, and chicken broth and bring to a boil.
Reduce heat and simmer for 20 minutes.
Add cornstarch and simmer another 10 minutes,stirring.
Sprinkle with parsley.
Preheat a grill or grill pan to medium-high (400 to 450 degrees F (200 to 230 degrees C)).
Stir together mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl until combined.
Place beef in a large bowl. Add 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix by hand until just combined. Make 12 meatballs by rolling beef mixture between your palms; transfer to a baking sheet. Flatten tops slightly. Drizzle with oil and season both sides with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
Arrange ...
Let the cream of tartar sit in the milk for at least 5 minutes to make the buttermilk. If using real buttermilk, skip this step. Vanilla or chocolate soymilk is also nice to use!
Whisk the sugar, egg whites, applesauce, and oil with the buttermilk in a large mixing bowl.
Gradually whisk in 1 cup of flour in 1/4 cup or 1/3 cup increments.
When 1 cup has been blended, whisk in the vanilla, salt, baking powder, and cocoa powder. If using red food dye, add it now too.
Whisk in the remaining cup of flour in the same fashion.
Coat a ...
Preheat the oven to 450\u00b0F or heat a grill until hot.
In a bowl, mix the goat cheese, half the herbs and white pepper to taste.
Either loosen the skin of the chicken breasts or (if you use skinless breasts like I did) horizontally slice a thin layer of meat on the top of the breast almost all the way so that there is a flap.
Take your cheese mix and put some under the skin or flap of each breast and pat it down to spread the mixture out.
Season the chicken lightly with salt and pepper and sprinkle with extra virgin olive oil.< ...
Preheat oven to 350 degrees.
Cut each squash in half and discard seeds.
Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
Allow to cool until squash can be safely handled, then scoop out insides of squash.
Puree the flesh in a food processor, reserve.
This should produce about 4 cups of pureed squash.
In a medium stockpot, melt the remaining 4 tablespoons of butter.
Over low heat, ...
Heat a large pot of water to a boil.
Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
Season to taste, if necessary.
Pour over pasta; ...
Truss the whole chicken firmly with cotton kitchen twine, and brown in vegetable oil on all sides in a separate pan on the stove top. Saute the carrots and onions on the stove top in the same pan used for the chicken. Deglaze the pan with the wine, and add to cooker. Add the tomatoes to the cooker with their juice. Add Worcestershire, and season lightly with salt and pepper. Add the rosemary or thyme. Add 1 cup of the chicken stock. Mix cooker contents well. Add trussed chicken, breast side down.
Put cover on cooker and set to \"Seal.\" ...
Ladyfingers:
Preheat oven to 350 degrees F.
Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/ ...
In a nonreactive saucepan, whisk together all the ingredients.
Over medium heat, slowly bring the mixture to a boil.
Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
Line a colander with a double thickness of cheesecloth.
Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.
In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
Position 9\" x 5\" x 2 1/2\" loaf pan with short side facing you. Line bottom and ...
Add pecans to a pot of boiling water in two batches, boiling for two minutes Drain and shake off all excess water.
Sprinkle salt and cayenne over nuts.
Coat with sugar, allowing the sugar to melt into the pecans.
Toss the nuts in the strainer, slowly adding all sugar.
DO NOT USE UTENSIL TO TOSS.
Carefully add nuts to hot oil.
Cook until golden brown, about 3 minutes, stirring occasionally.
Remove with slotted spoon and allow to cool on cookie sheet.
Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside ...
In a medium bowl, whisk together eggs and 2 cups milk. Whisk in the flour, sugar, and salt and then 1/4 cup (4 tbs) melted butter.
Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbs milk as necessary.
To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess ...
Preheat oven to 400\u00b0F
Brush a 12 by 18-inch baking tray with olive oil. Set aside.
Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
Turn on mixer ...
Whisk together first five ingredients.
Slowly whisk in oil.
Season with salt and pepper.
Cut the zucchini into 1/4-inch slices diagonally, or 1/4- inch cubes.
Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
Season with salt and pepper to taste. Serve hot or cold.
Caramel: In a heavy meatal saucepot combine the sugar, water and lemon juice.
Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan.
set aside to cool completely while you make the cake.
Cheesecake Base: Preheat the oven to 325.
In mixer fitted with a paddle attachent, on low speed work the cream cheese until smooth.
Add the sugar, vanilla, and orange zest.
Continue to mix for 2 minutes until smooth.
Add ...
INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
Heat empty cooker on high.
When quite hot, add oil and heat until smoking.
Add the beef and brown on all sides.
Add the onions and carrots.
Saute until somewhat softened.
Add the tomatoes with their juice, beef stock and chicken stock.
Mix well.
Add the optional worcestershire sauce.
Top cooker up with water or more stock to the \"Max PC\" line.
Season to taste with salt and pepper.
Put on lid.
...