1 c. jalapeno jelly
3 ribs celery, chopped
Add hot sauce for an added burst of flavor.
4 large onions, sliced (preferably sweet onions)
2 cans cream of mushroom soup or cream of chicken soup
1/2 c. butter
1/4 c. Worcestershire sauce
Sub in low-fat versinos of the cream cheese and whipped topping ot reduce your guilt
Graham cracker crust
1 c. powdered sugar
Graham cracker crust
20 oz. can crushed pineapple, drained
from her book, Lidia’s Common Sense Italian Cooking
2 c. Arborio rice
6 c. canned tomatoes, crushed
24 large shrimp, cleaned and deveined
from Mastering the art of French Cooking
|3 ½ T olive oil
3 lbs. lean stewing beef, cubed
1 sliced onion
Salt and pepper
3 C red wine; young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 ½-3 ½ C beef stock
2 T flour
1 T tomato paste
2 cloves mashed garlic
½ C unsalted butter, softened
½ C light brown sugar
½ C granulated sugar
1 T good vanilla extract
1 large egg
1 ½ C flour
1 ½ t baking soda
1 C dried cranberries, chopped
¾ C white chocolate chips
¾ C macadamia nuts, chopped
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture.
Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls onto the prepared baking sheets, two inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.
FACT: white chocolate isn’t really chocolate. It is cocoa butter, sugar, milk and flavorings. But it sure is good!
2 ½ C flour
1 t baking soda
1 t baking powder
1 t ground cinnamon
½ t ground nutmeg
½ t salt
1 ½ C sugar
½ C butter, softened
1 C canned pumpkin, or fresh, cooked
1 t good vanilla
Glaze (recipe at end)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in a large mixing bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
TO PREPARE GLAZE: Combine 2 cups sifted powdered sugar, 2 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in a small bowl until smooth.
Drizzle Glaze over cookies.
TIP: To use fresh pumpkin, cut pumpkin in half, place cut side down on baking sheet and bake for an hour in a 350 degree oven. After cool, simply scoop out the pumpkin meat you need, discarding seeds and stringy pulp.
1 C sugar
1 C brown sugar
1 C butter
1 C creamy peanut butter
¼ C milk
1 t good vanilla (imitation vanilla has a poor taste)
3 ½ C flour, sifted (sifted flour incorporates better)
2 t baking soda
1 t salt
2 pkgs Hershey’s chocolate kisses
Cream together sugars, butter and peanut butter. Beat in eggs. Mix in milk and vanilla.
Add dry ingredients, shape into balls the size of walnuts then roll in granulated sugar. Place on ungreased cookie sheet. Bake in a preheated 375 degree oven for 10 to 12
minutes. DO NOT OVERBAKE! Immediately press chocolate kiss into each cookie.Makes several dozen.
4 C almonds
1 C flour
¼ t salt
1 C sugar
¾ C butter, softened
1 t vanilla
½ t almond extract
2 T milk
1 T grated lemon peel
1 C sliced almonds
Place almonds in food processor. Pulse until ground but not pasty.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
Place ground almonds, flour and salt in medium bowl; stir to combine. Meanwhile, beat sugar, butter, vanilla and almond extract in large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs and milk. Gradually add half of flour mixture. Beat at low speed until well blended. Stir in lemon peel and remaining flour mixture.
Drop rounded teaspoonfuls of dough 2 inches apart onto prepared cookie sheets. Flatten slightly with spoon; top with sliced almonds.
Bake 10 to 12 minutes, or until edges are lightly browned. Remove cookies with spatula to wire racks and cool completely. Makes 3 dozen cookies.
Combine sugar and lavender flowers.
Place in a glass jar, seal tightly, and store in a warm, dry spot for 1 to 2 weeks to infuse the sugar. Sift sugar through a fine sieve to remove flowers before using.
For the cookies: Preheat oven to 375 F.
Line cookie sheets with baking liners, parchment paper or lightly grease with butter. Remove 1 tablespoon of the measured 1/3 cup lavender sugar and set aside.
Whisk together remaining sugar, flour and salt until combined.
Rub butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in wine and lavender leaves. Let mixture sit for 10
minutes, stirring occasionally. It should bond together.
Gather up the dough and place on a floured board. Roll into a rectangle 1/8-inch thick. Use a pizza wheel or a sharp knife to cut strips 2 inches long by 1 inch
wide. Twist each strip once in the center to resemble a bow and place on prepared baking sheet. Bake for 6 to 8 minutes until edges barely begin to turn brown.
Cool on wire racks and dust with remaining tablespoon of lavender sugar.
Preheat grill or broiler.
Whisk together vinegar, shallots, olive oil and dill weed until combined.
Season with salt and pepper to taste. Stir in nasturtium flowers and chives.
Rub salmon fillets with 2 tablespoons of
olive oil. Season with salt and pepper. Grill or broil salmon about 3 minutes per side, depending on thickness, but take care not to overcook.
For each serving, place 2 salmon fillets on each plate. Whisk the nasturtium vinaigrette briefly to re-combine, then spoon over salmon.
Garnish with chopped chives.
Yield: 4 servings
Melt 4 TB butter in large pot over medium-low heat. Add cauliflower, onion, leek and bay leaf; sauté until onion is translucent, about eight minutes.
Add wine; simmer until almost all of the liquid has evaporated, about four minutes. Add broth and cream. Bring to boil; reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes. Remove bay leaf from soup. Use a hand blender and puree soup until smooth. Mix in lemon juice and cayenne. Season with salt and pepper. Cut apple into matchsticksize strips.
Melt remaining 2 TB butter in skillet over medium heat. Add apple and curry powder; sauté until apple is tender, about two minutes. Bring soup to simmer; ladle into bowls. Spoon warm apple mixture over. Sprinkle with additional curry powder and serve.
Wipe dirt from mushrooms and cut into quarters. Heat butter in a saucepan over low heat until melted. Add mushrooms and stir in garlic powder, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft. Turn off heat and immediately pour Chardonnay onto mushrooms.
Pound chicken breasts to make flat. Lay slice of mozzarella cheese on each, and roll. Mix butter, marjoram and oregano. Spread evenly on mozzarella and chicken. Dip rolls into egg-milk batter, and then roll in cornflake crumbs. Arrange in ungreased baking dish. With remaining butter, add wine and pour over breasts in dish. Bake in a 350 degree oven for 45 minutes.
Boil pomegranate juice in large saucepan until reduced to 2/3 cup, about 20 minutes.
Transfer to a small cup and chill.
Stir chocolate in ½ cup cream in medium saucepan over very low heat until just melted. Transfer to large bowl and cool 10 minutes. Whisk remaining ½ cup cream in small bowl until soft peaks form. Fold in chocolate mixture in 2 additions.
Using an electric mixer, beat egg whites until frothy. Add powdered sugar and beat until stiff peaks form. Fold into chocolate mixture in 2 additions. Divide between six 8-oz glasses and chill at least 1 hour.
When serving, drizzle with pomegranate sauce and top
Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a doubleboiler, melt butter and chocolate, set aside and let cool.
In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes.
Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour. In a preheated 475 degree oven, bake ramekins on a cookie sheet for 10 to 12 minutes or until they are puffed up and don’t jiggle when moved. Remove from oven and serve immediately.
For the walnuts, cook sugar until melted and slightly amber-colored. Mix walnuts, sugar and salt together; being sure to coat the nuts and let cool on a non-stick surface such as a slit pad or baker’s paper. Serve alongside the molten cake.
Combine all of the ingredients into a 3-1/2 quart crock-pot. Stir once or twice to combine. Turn crock-pot to low and cook roughly 8 to 10 hours. Remove the chicken from the bones and remove the bay leaf. Serve the remaining chicken mixture over rice.
Cook the pasta according to directions (about five minutes). Cook the meats together and drain.
Mix the pasta and olive oil and put the pasta on the bottom of the crock-pot.
Mix the meat, one cup of each of the cheeses, and one of the eggs and put that on top of the pasta.
Mix the remaining ingredients and put that on the very top.
Cover the crock-pot, turn it on low, and come home to some faux lasagna.
Mix all ingredients. Shape into 4 patties and grill to desired doneness. Serve with thick slices of black bread or pumpernickel.
Combine first 6 ingredients to make marinade. Place in zip lock plastic bag, add beef and marinate in refrigerator for at least 8 hours. Drain beef and reserve marinade. Thread beef alternately with remaining vegetables with skewers. Grill, turning occasionally, basting with reserved marinade until beef is cooked to desired doneness.
Place oil, vinegar, sugar, mustard, salt, tarragon, rosemary, garlic and pepper in a screw top jar. Cover tightly and shake well.
Pour marinade into a shallow dish. Add chicken, turning several times to coat each piece. Cover and refrigerate overnight (the longer the better).
To cook, place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning every 10 to 15 minutes, until a fork can be easily inserted in the chicken.
Heat oil in a medium saucepan over medium heat. Add apple, potatoes, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer.
Reduce heat, cover and gently simmer until the potato is tender when pierced with a fork, about 10 to 15 minutes.
Transfer the soup to a large blender or food processor. Add sour cream and process until smooth. Garnish with celery leaves, if desired.
Wine Pairing- Try a Semillon or a crisp Chardonnay with this fantastic soup!
Combine all ingredients in a large bowl and mix well by hand, but don’t over mix. Pat mixture into a 9 x 5 inch loaf pan. Bake in a preheated 350 degree oven for 1 ¼ hours or until no pink remains. Drain. Let stand at room temperature for 5 minutes before serving.
Wine Pairing- Try a bold and fruity Syrah from Washington state, or a Merlot with this unusual meat loaf. A Malbec from Argentina would also pair nicely, as would a Grenache from the Rhone region in France.
In a large skillet or wok, heat 1 TB oil over high heat; stir fry shrimp until just pink. Transfer shrimp to a large bowl and reserve. Add another tablespoon of oil to the skillet; add apples and stir-fry 1 minute. Transfer to bowl with shrimp.
Add remaining tablespoon of oil to the skillet; add green onion, sweet pepper, and snow peas; stir fry 2 minutes. Transfer vegetables to bowl with shrimp and apples. In a small bowl, combine water, brown sugar, vinegar, cornstarch, soy sauce and ginger; mix until well blended. Pour mixture into skillet and cook, stirring constantly until boiling and thickened. Reduce heat to low, return all ingredients to skillet and heat through. Serve with rice or noodles, if desired.
Wine Pairing- Again, try a Semillon or perhaps a Sauvignon Blanc. An Albarino also pairs nicely with this dish.
Toss cubed chicken in flour, salt and pepper. In a skillet, heat olive oil and melt butter and cook chicken in a single layer, turning occasionally until done. Meanwhile, mix garlic and parsley in a bowl. Squeeze a bit of fresh lemon juice into mixture. Add parsley mixture to chicken and toss to coat. Serve chicken in a decorative dish and garnish with more parsley and a couple of lemon quarters.
Combine all ingredients in a saucepan and cook over medium heat for 10 to 15 minutes. Adjust seasoning before serving. Serve with a dollop of sour cream or plain yogurt.
Melt jelly in microwave or saucepan. Meanwhile, combine remaining ingredients. Pour melted jelly over vegetables; toss. Chill overnight before serving.
Combine the first 4 ingredients. Cut in the butter, making coarse crumbles. Combine 1 cup of the crumb mixture with the remaining ingredients. Place in a baking dish, top with the remaining crumbs and bake for 30 minutes at 350 degrees.
In a bowl, beat together the eggs, sugar, pumpkin and oil until smooth. In another bowl, combine flour, soda, baking powder, cinnamon and salt. Add in batches to pumpkin mixture and mix well. Fold in chocolate chips.
Pour into greased or paper-lined muffin cups three-fourths full. Bake in a preheated 400-degree oven for 15 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes, before removing to a wire rack.
For pie and filling, combine ingredients and pour into pie shell. Mix topping ingredients in separate bowl until crumbly and spoon evenly on top - bake in a preheated 400-degree oven for 15 minutes, then reduce heat to 350 and bake another 35 minutes or until crust is golden brown and filling is bubbly. You may want to put foil on pie crust edges to prevent burning.
Pierce potatoes all over with fork. Microwave on HIGH for 10 minutes or until soft. Peel and cut potatoes into eighths; place in serving dish. Meanwhile, to prepare glaze, place cranberries, juice, syrup, ginger and pepper to taste in a small saucepan. Cook over low heat - 10 minutes - or until syrupy.
Discard ginger slices. Pour over potatoes.
After cooking spinach, drain well and place in bowl. Combine all ingredients except tomatoes and extra black pepper with the spinach until thoroughly mixed. Arrange tomato slices on bottom of oiled baking pan. Sprinkle with black pepper. Mound an equal portion of spinach mixture on each tomato slice. Sprinkle with additional Parmesan cheese. Bake in a 350 degree oven, uncovered for 15 minutes.
Saute tomato slices in butter about 2 to 3 minutes on each side until sides begin to brown. Meanwhile, whisk together the mayonnaise, 1/2 and 1/2 and horseradish. Transfer tomatoes to serving dish and spoon prepared mayonnaise mixture on top. Sprinkle with parsley and serve.
Combine tomatoes, artichoke hearts and onion in bowl. In separate bowl, combine remaining ingredients. Whisk until combined and sugar is dissolaved. Pour over vegetables and toss to coat. Cover and refrigerate a few hours before serving.