Ingredients 1 28 oz can San Marzano tomatoes 1 1/2 tablespoons Extra-Virgin olive oil 1 tablespoon sugar 1 teaspoon salt 1 teaspoon oregano 1/2 teaspoon marjoram 1 teaspoon dried basil 2 cloves garlic, minced 4 large fresh basil leaves, chopped Preparation Drain canned tomatoes. In a large bowl, combine all ingredients except the fresh basil. Crush the tomatoes with your hands until the there are no large pieces. Stir in the fresh basil....
Ingredients 3 cupd potatoes peeled and cubed (about 6 medium) 3 cups sliced leeks (white and tender green parts only) 4 cups chicken broth salt to taste white pepper to taste 2 cups heavy cream Garnish: snipped chives Preparation Combine the potatoes, leeks and chicken broth in a large saucepan. Bring to boil. Reduce the heat. Simmer, covered, for 30-40 minutes or until the vegetables are very tender. Puree the mixture with an immersion blender, blender or food processor....
Ingredients 1 (16-ounce) bag 3-color slaw mix 2 large Granny Smith apples, diced small 1 cup chopped walnuts 1/2 cup mayonnaise 1/3 cup poppy seed dressing Preparation In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside. In a small bowl, stir to combine mayonnaise and poppy seed dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving.
Ingredients 1 lb. hamburger 1 can tomato soup salt and pepper 1small head cabbage Preparation Put tomato soup and 1/2 can water in large saucepan. Stir till smooth. Season meat and shape into balls. Add tosoup.Slice cabbage into inch strips and place on meat. Cover tightly and cook over medium heat for 1 hour. This makes it’s own gravy.
Ingredients 4 ounces feta, preferably sheep’s-milk, drained 1 can (14 ounces) hearts of palm, drained, rinsed, and chopped Coarse salt 3 tablespoons extra-virgin olive oil 1/4 cup fresh dill, chopped, plus more for serving Pinch of cayenne pepper, for serving Crostini, for serving Preparation Puree feta, hearts of palm, salt, oil, and 1 tablespoon water in a food processor until smooth, about 3 minutes. Add dill; pulse just to combine....
Ingredients 2 750 ml bottled dry white wine (ie Rioja) 4 cups fresh oj 1 1/2 cups Cointreau 2 large ripe peaches cut into thin slices 2 lemons cut into very thin rounds, seeded 4 cups seedless grapes, frozen 2 11-12 oz cans chilled grapefruit soda Preparation Combine and refrigerate all except grapes and soda. Before serving mix in grapes and soda.
Ingredients Port Poached Pears 3 cups fruity red wine, such as Zinfandel or Barbera 1 cup ruby or LBV vintage port 1/2 cup sugar 5 whole cloves 1/2 cinnamon stick, broken 4 Bartlett or Bosc pears, peeled, cored and quartered Wild Rice Stuffing 2 cups water 1/2 cup wild rice 1/2 teaspoon salt 2/3 cup quartered fresh seedless grapes Rosemary Walnuts 1 tablespoon butter 2/3 cup walnut halves 1/2 teaspoon crumbled, dried rosemary...
Ingredients 2 cups cooked wild rice, cooled (2/3 cup dried, cooked according to the package directions. 8 ounces (2 cups) cooked turkey, cut into bite-size strips (or 12 ounces raw turkey, poached, baked or broiled) 1/2 cup sweetened dried cranberries 4 or 5 scallions (trimmed) white and light green parts, cut crosswise into small peices (/4 cup) 1 tablespoon extra-virgin olive oil, or to taste 1/4 teaspoon salt, or to taste...
Ingredients 2 x 500ml tubs of good-quality vanilla ice cream (I like Green and Blacks) 1 x 1kg panettone 125ml Vin Santo 3 heaped tablespoons good raspberry jam 25g shelled pistachios 75g tinned sour cherries, drained 40g glacé clementines (or other glacé fruit), thinly sliced 2 clementines, 1 peeled and sliced into rounds 200g good-quality dark chocolate (70% cocoa solids), bashed up...
Ingredients 1 cup dry black eyed peas, garbanzo beans, and great northern beans (or 3 cups of your preferred beans) 2 tablespoons olive oil 1 large onion, diced 6 garlic cloves, minced (about 3 tablespoons) 1 cup diced carrots (about 3 carrots) 1/2 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes 1 teaspoon dried oregano 2 ( 15 oz) cans unsalted diced tomatoes 16oz kale, chopped 4 cups no salt added vegetable broth...
Ingredients Gel-paste food coloring in brown and black, such as Wilton 6 ounces gum paste Confectioners' sugar, for rolling Preparation Dip a toothpick into gel paste and swipe through gum paste, starting with 2 swipes of brown and 1 swipe of black. (Use a fresh toothpick to add more color.) Knead until color is even, adding more gel paste as desired. Lightly dust a work surface with confectioners’ sugar. Roll gum paste into a rectangle, 1/8 inch thick....
Ingredients 1/2 Cup Hellmann’s Mayonaise 1 lb Jimmy Dean Tube Sausage 6 pieces of toasted bread 6 eggs 2 lbs frozen hash brown potatoes 1/2 cup milk 1 t. salt 1/2 t pepper 1 cup shredded cheddar cheese Preparation Pre heat oven to 350. On stove top, crumble and fry Jimmy Dean sausage until fully cooked, drain fat. While sausage is cooking, defrost frozen hash brown in microwave. Wisk in large bowl, eggs, milk, Hellmanns Mayo, salt & pepper....
Ingredients 1/2 cup zinfandel` 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1/2 small orange with peel, cut in half, then in 1/4 inch slices 1/2 small lemon with peel, cut in half, then in 1/4 inch slices 1/2 cup currants 1/2 cup pitted kalamata olives, halved 1/4 cup drained capers, plus 1 tablespoon brine 4 bay leaves 6 cloves of garlic, thinly sliced 2 tablespoons, chopped rosemary...
Ingredients 2 8oz cans (2 cups) of pre-made chicken gravy, or a chicken gravy substitute 1/2 up water 2 cups Rice 1 pound of veggies (any frozen veggie works, but mixed is the best) 2 teaspoons of vanilla 1 teaspoon of honey Preparation First, you need 2 cups or 2 8oz cans of pre-made chicken gravy. Pour them into a pot and add 1/2 cup of water. When it comes to a boil pour in your mixed vegetables and stir thoroughly....
Ingredients 2 (3.2-oz.) frozen all vegetable protein patties 2 burger buns, split, toasted 1/4 cup purchased spinach dip 1/2 medium tomato, thinly sliced 2 leaves leaf lettuce Preparation Prepare patties as directed on package. Spread cut sides of toasted buns with spinach dip. Place burgers, tomato and lettuce in buns.
Ingredients 2 pounds of venison 1/4 pound of thick-cut bacon, diced 2 medium yellow onions, diced 1 medium red onion, diced 2 jalapeno chili peppers, seeded and diced 1 red pepper, seeded and diced 1 yellow pepper, seeded and diced 1 green pepper, seeded and diced 1/4 of an 8 oz can of chipotle chili peppers, seeded & finely chopped 3 garlic cloves, minced 1/4 cup of balsamic vinegar 4 tablespoons of chili powder...
Ingredients 1/2 pound piece of venison backstrap, boned lamb loin or beef filet mignon Salt 2 tablespoons unsalted butter 1 shallot, minced 3 garlic cloves, minced 1/4 cup brandy 1/2 cup venison stock or beef broth 2 tablespoons Worcestershire sauce 1 tablespoon mustard 1 tablespoon tomato paste Enough heavy cream to turn the sauce the color of coffee-with-cream, about 1/4 cup Minced herbs for garnish (basil, parsley, chives, etc) Preparation Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes....
Ingredients 8 ounces carrots, peeled, cut into 1/2 inch pieces 1/2 cup or more carrot juice 1/2 cup plus 7 tablespoons olive oil 4 tablespoons white wine vinegar 2 tablespoons Dijon mustard 4 cups chicken stock 2 cups water 2 1/2 pound small leeks (white and pale green parts only), each cut lengthwise in half, then crosswise into 2-inch-long pieces 1/4 cup chopped fresh cilantro 32 uncooked medium shrimp, peeled, deveined...
Ingredients 3 cups watermelon seeded and chopped 1/2 cup green pepper, chopped 2 Tbsp. fresh lime juice 1 Tbsp fresh chopped cilantro 1 Tbsp chopped green onion 1-2 Tbsp chopped jalapeno pepper 1/2 tsp glarlic salt Preparation Combine all ingredients, cover and chill for 1 hour.
Ingredients 1 whole Spanish mackerel (about 2 pounds), cleaned, head and tail left intact Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 1 lemon, thinly sliced 6 sprigs thyme 6 sprigs flat-leaf parsley 12 fresh chives Preparation Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper....
