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Sesame Stick Crackers
Shrimp in V-8 Aspic
Simmered Corned Beef
Slaw in Orange Shells
Smoked Bacon and Mushroom Loaf
Smoked Cream Cheese
Smoked Mushroom Cream Sauce
Smoked Salmon Spread
Smoked Stuffed Peppers
Smoky Almonds
Smoky Cheddar-Swiss Log
Smoky Cheese Ball
Smoky Cheese Log
Smoky Salmon Butter
Smoky Salmon Spread
Smoky Stuffed Celery
Smoky Wings
Smoky Wings Appetizers
Smooth Shrimp Spread
Snappy Vegetable Cocktail
Soft Pretzels
Sole in Champagne
Sole Thermador
Souffled Cheddar Tomatoes
Sourdough Biscuits
Sourdough Starter
Sourdough Wheat Bread
South Seas Ham Spread
Spanish Onion Relish
Special Twice-Baked Potatoes
Spiced Cheese Canapes
Spiced Cocktail Meatballs
Spiced Lamb Tartlets
Spicy African Chicken
Spicy Artichoke Dip
Spicy Bacon Spread
Spicy Beef Dip
Spicy Cheese Dip
Spicy Corn Crackers
Spicy Fried Onions
Spicy Marinated Mushrooms
Spicy Party Mix
Spicy Peanuts
Spicy Pickled Vegetables
Spicy Roasted Almonds
Spicy Seafood Cocktail Sauce
Spicy Shrimp Dip
Spicy Sweet Potato Bake
Spicy Tuna Dip
Spicy-Hot Almonds
Spinach and Cheese Pasta
Spinach Cheese Strudel
Spinach Pasta
Spinach Wrapped Scallops
Spinach-Egg Casserole
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| 1 | package active dry yeast |
| 3/4 | cup warm (105-110 degree) water |
| 2 | cups buttermilk baking mix, such as Bisquik or Krusteaz |
| 1 | each egg yolk, beaten |
| 1 | tablespoon kosher salt |
| 2 | tablespoons sesame seeds |
SPRINKLE YEAST OVER WATER AND LET STAND FOR 5 MINUTES
ADD BISCUIT MIX, BEAT TO MIX WELL
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD 20 TIMES, UNTIL SMOOTH
SHAPE INTO A BALL, COVER, AND ALLOW TO REST FOR 10 MINUTES DIVIDE IN HALF AND ROLLOUT ONE-HALF TO 12x16-INCHES
CUT INTO 4-INCH SQUARES
ROLLUP EACH DIAGONALLY
PLACE ONTO A LIGHTLY GREASED BAKING SHEET
REPEAT WITH REMAINING HALF OF DOUGH
BRUSH WITH BEATEN EGG YOLK
SPRINKLE WITH KOSHER SALT AND SESAME SEEDS
BAKE @ 375 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 150 - Calories from Fat 51
Percent Total Calories From: Fat 34%, Protein 10%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 26mg, Sodium 1270mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 40 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 3 | cups V-8 juice, or other vegetable juice cocktail |
| 1 | cup small dice celery |
| 1/3 | cup small dice onion |
| 2 | tablespoons brown sugar |
| 2 | each bay leaves |
| 1 | teaspoon salt |
| 2 | envelopes unflavored gelatin |
| 2 | tablespoons strained fresh lemon juice |
| 1/4 | pound cooked bay shrimp |
COMBINE TWO-THIRDS OF THE V-8 JUICE, ONE-FOURTH THE CELERY, ONIONS, BROWN SUGAR, BAY LEAVES, AND SALT IN A SAUCEPAN,
OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
SOFTEN GELATIN IN REMAINING V-8 JUICE FOR 5 MINUTES
ADD TO HOT MIXTURE, STIRRING TO DISSOLVE GELATIN
STIR IN LEMON JUICE
REMOVE FROM HEAT, COOL IN A WATER BATH
CHILL FOR 60 MINUTES
FOLD IN SHRIMP AND REMAINING CELERY
CHILL UNTIL WELL SET
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 74 - Calories from Fat 5
Percent Total Calories From: Fat 6%, Protein 37%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 29mg, Sodium 878mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1507 units, Vitamin C 38 units, Calcium 0 units, Iron 1 units
| 5 | pounds corned beef brisket, trimmed |
COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON
CUT ACROSS THE GRAIN
SERVE HOT OR COLD, ACCOMPANIED BY HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTAR
Nutrition Facts
Amount Per Serving:
Calories 372 - Calories from Fat 259
Percent Total Calories From: Fat 70%, Protein 30%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1718mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 0 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units
| 2 | whole cabbage, cored and finely shredded |
| 3 | cups sugar |
| 1 | quart sour cream |
| 1 | teaspoon salt |
| 3 | tablespoons celery seed |
| 1/2 | teaspoon white pepper |
| 8 | whole oranges, halved and hollowed-out |
SPRINKLE CABBAGE WITH SUGAR PLACE ONTO A LARGE PLATE
COVER WITH ANOTHER PLATE, WEIGHT DOWN, AND CHILL FOR 4-24 HOURS
SQUEEZE-OUT MOISTURE WITH A CLEAN TOWEL TO DRAIN
COMBINE CABBAGE, SOUR CREAM, SALT, CELERY SEED, AND PEPPER-MIX WELL
SPOON INTO ORANGE SHELLS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 350 - Calories from Fat 118
Percent Total Calories From: Fat 34%, Protein 5%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 23mg, Sodium 194mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 547 units, Vitamin C 89 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons unsalted butter |
| 3/4 | pound very finely minced smoked slab bacon |
| 1/4 | cup very finely minced shallot |
| 1 | teaspoon garlic puree |
| 1/2 | teaspoon fresh thyme leaves |
| 1/2 | pound assorted fresh mushroom |
| 3 | cups heavy cream |
| 1 | cup chicken stock, reduced to 1/3 cup |
| salt, to taste | |
| fresh ground black pepper, to taste | |
| 1/2 | cup finely ground wheat thins crackers |
| 1 | each beaten egg |
| 2 | tablespoons dry white wine |
| 1/4 | cup chopped walnuts, toasted |
HEAT BUTTER IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME
ADD BACON AND SAUTE BRIEFLY TO RENDER THE FAT
ADD THE SHALLOTS AND GARLIC
SAUTE UNTIL BACON IS JUST BEGINNING TO COLOR
ADD THE THYME AND MUSHROOMS
SAUTE OVER A MODERATELY HIGH FLAME UNTIL MUSHROOMS GIVE UP THEIR MOISTURE AND JUST BEGIN TO BROWN SLIGHTLY
ADD THE CREAM AND REDUCED STOCK
HEAT OVER A MEDIUM FLAME UNTIL LIQUID HAS REDUCED BY HALF
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
SEASON WITH SALT AND PEPPER
POACH A SMALL AMOUNT IN SIMMERING WATER
TASTE AND ADJUST SEASONINGS AS NECESSARY
POUR INTO A BUTTERED AND PARCHMENT-LINED TERRINE OR PATE MOLD
COVER WITH FOIL OR A LID AND PLACE INTO A HOT WATER BATH
BAKE @ 350 DEGREES FOR 60-90 MINUTES, UNTIL TOP HAS JUST SET ALLOW TO COOL COMPLETELY
UNMOLD ONTO A SERVING PLATTER AND SLICE THINLY
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 474 - Calories from Fat 424
Percent Total Calories From: Fat 89%, Protein 5%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 22g, Cholesterol 130mg, Sodium 471mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1398 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | pound cream cheese |
| 1/4 | cup tomato juice |
| 1 | tablespoon garlic puree |
| 1/8 | teaspoon liquid hot pepper sauce |
CUT CREAM CHEESE TO A THICKNESS OF 3/4-INCH
PLACE ONTO A HEATPROOF SERVING PLATTER
COMBINE REMAINING INGREDIENTS-MIX WELL
SPOON OVER CREAM CHEESE
PLACE ONTO A SHEET OF FOIL, AS FAR AWAY FROM COALS AS POSSIBLE
COVER AND SMOKE FOR 40-45 MINUTES
SERVE WARM OR AT ROOM TEMPERATURE, WITH ASSORTED CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 103 - Calories from Fat 89
Percent Total Calories From: Fat 86%, Protein 9%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 31mg, Sodium 98mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 426 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | pound fresh shiitake mushroom stems and pieces |
| 1/4 | cup very finely minced shallot |
| 1 | cup Champagne |
| 1 | each bay leaf |
| 6 | quarts heavy cream |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground white pepper |
SMOKE MUSHROOM STEMS @ 110-140 DEGREES FOR 40 MINUTES
COMBINE SMOKED MUSHROOM, SHALLOTS, CHAMPAGNE, AND BAY LEAF IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT SLIGHTLY, AND REDUCE BY THREE-FOURTHS
ADD CREAM AND REDUCE BY ONE-THIRD
SEASON TO TASTE WITH KOSHER SALT AND WHITE PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 849 - Calories from Fat 795
Percent Total Calories From: Fat 94%, Protein 3%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 88g, Saturated Fat 55g, Cholesterol 327mg, Sodium 117mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 3718 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 1/2 | pound minced smoked salmon |
| 6 | ounces room temperature cream cheese |
| 1 | tablespoon grated onion |
| 1 | tablespoon strained fresh lemon juice |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 2 | tablespoons minced fresh dill weed |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
SEASON TO TASTE
FORM AS DESIRED
CHILL 1-2 HOURS, UNTIL FIRM
ALLOW TO WARM SLIGHTLY BEFORE SERVIN
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 78
Percent Total Calories From: Fat 71%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 30mg, Sodium 705mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 329 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 8 | whole red bell peppers, stemmed and seeded |
| 2 | tablespoons corn oil |
| 2 | cups minced onions |
| 2 | tablespoons minced garlic |
| 2 | cups uncooked long grain rice |
| 4 | cups unsalted chicken or beef stock |
| 1/2 | pound smoked summer sausage, finely minced |
TRIM BOTTOMS FROM PEPPERS TO STAND UPRIGHT
BLANCH PEPPERS IN BOILING WATER FOR 60 SECONDS
RINSE IN COLD WATER AND INVERT ONTO A COOLING RACK TO DRAIN HEAT OIL IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE BRIEFLY
ADD GARLIC AND SAUTE FOR 5-6 MINUTES TO SOFTEN WITHOUT BROWNING
ADD RICE, HEAT AND STIR FOR 2 MINUTES
ADD BROTH, BRING TO A BOIL, COVER, AND SIMMER FOR 20-30 MINUTES, UNTIL ALL LIQUID HAS BEEN ABSORBED
ADD MINCED SAUSAGE-MIX WELL
SPOON SAUSAGE/RICE MIXTURE INTO PEPPERS TO FILL LOOSELY ARRANGE PEPPERS IN A BAKING PAN
PLACE PAN ON GRILL, AWAY FROM COALS
COVER AND SMOKE FOR 1-1/2 TO 2 HOURS, UNTIL TENDER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 296 - Calories from Fat 107
Percent Total Calories From: Fat 36%, Protein 8%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 19mg, Sodium 1058mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 4237 units, Vitamin C 148 units, Calcium 0 units, Iron 2 units
| blanched almonds | |
| 2 | tablespoons melted unsalted butter |
| 1/4 | teaspoon seasoned salt |
| 1/4 | teaspoon liquid smoke |
| 1/8 | teaspoon garlic salt |
ARRANGE NUTS ON A BAKING SHEET
ROAST @ 350 DEGREES FOR 8-10 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER NUTS-TOSS TO MIX WELL
ROAST @ 350 DEGREES FOR 5 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 27 - Calories from Fat 27
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 133mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 109 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | cup finely chopped nuts |
| 1/4 | cup minced parsley |
| 8 | ounces room temperature cream cheese |
| 1 | cup smoked cheddar cheese |
| 1/2 | cup grated Swiss cheese |
| 1/4 | cup room temperature unsalted butter |
| 2 | tablespoons dry white wine |
| 1 | teaspoon prepared horseradish |
COMBINE NUTS AND PARSLEY, SET ASIDE
COMBINE REMAINING INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 60-90 MINUTES
SHAPE INTO 6-INCH LOGS
ROLL IN NUT MIXTURE TO COAT EVENLY
PAT TO SET COATING
WRAP IN PLASTIC, CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 148 - Calories from Fat 120
Percent Total Calories From: Fat 81%, Protein 13%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 34mg, Sodium 98mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 489 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 4 | ounces room temperature cream cheese |
| 3/4 | cup smoked cheddar cheese |
| 2 | tablespoons room temperature unsalted butter |
| 1 | tablespoon dry white wine |
| 1/2 | teaspoon prepared horseradish |
| 1/4 | cup finely chopped walnuts |
| 2 | tablespoons minced parsley |
| 1 | pound assorted savory crackers |
COMBINE CREAM CHEESE, SMOKED CHEDDAR, AND BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
ADD WINE AND HORSERADISH-MIX WELL
COVER AND CHILL FOR 30-60 MINUTES
COMBINE WALNUTS AND PARSLEY
SHAPE CHEESE MIXTURE INTO A BALL
ROLL IN NUT MIXTURE AND PRESS LIGHTLY TO COAT EVENLY
COVER AND CHILL FOR 4-96 HOURS
SERVE LIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 304 - Calories from Fat 179
Percent Total Calories From: Fat 59%, Protein 7%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 5g, Cholesterol 23mg, Sodium 149mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 417 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 2 | cups finely grated smoked cheddar cheese |
| 2 | cups finely grated Swiss cheese |
| 1/2 | cup mayonnaise |
| 1 | cup grated onion |
| 1 | tablespoon garlic puree |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon celery salt |
| 1/8 | teaspoon liquid hot pepper sauce |
| 1 1/4 | pounds assorted savory crackers |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
COVER AND CHILL FOR 30 MINUTES
FORM INTO A LOG
WRAP IN PLASTIC AND CHILL FOR 2-96 HOURS
SERVE AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS
TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 358 - Calories from Fat 218
Percent Total Calories From: Fat 61%, Protein 11%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 6g, Cholesterol 30mg, Sodium 261mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 372 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 8 | ounces smoked salmon |
| 3/4 | cup room temperature unsalted butter |
| 1 | teaspoon thyme |
| 1 | pound assorted savory crackers |
COMBINE SALMON AND BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD THYME AND PULSE, JUST UNTIL BARELY BLENDED
SPOON INTO A PLASTIC-LINED MOLD
CHILL FOR 2-96 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH ASSORTED SAVORY CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 497 - Calories from Fat 313
Percent Total Calories From: Fat 63%, Protein 8%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 11g, Cholesterol 53mg, Sodium 684mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 808 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 4 | ounces room temperature cream cheese |
| 1 | tablespoon strained fresh lemon juice |
| 1/2 | teaspoon strained prepared horseradish |
| 1 | teaspoon finely grated onion |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon freshly ground white pepper |
| 8 | ounces smoked salmon |
| 2 | tablespoons parsley flakes |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
COVER AND CHILL FOR 8-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 85 - Calories from Fat 56
Percent Total Calories From: Fat 66%, Protein 30%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 22mg, Sodium 685mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 304 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 5 | ounces softened smoked cheddar cheese |
| 2 | ounces deviled ham |
| 2 | tablespoons sweet pickle relish |
| 1/8 | teaspoon salt |
| 1 | teaspoon Dijon mustard |
| 1 | head celery, washed and trimmed |
COMBINE CHEESE, SALT, HAM, RELISH, AND DIJON MUSTARD-MIX WELL SPOON INTO CELERY RIBS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 77 - Calories from Fat 45
Percent Total Calories From: Fat 58%, Protein 22%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 15mg, Sodium 257mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 229 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 12 | each chicken wings |
| 1 | teaspoon salt |
| 1/2 | teaspoon fresh ground black pepper |
| 1 | cup wood chips, soaked in water |
| 2 | sprigs rosemary, soaked in water |
| 1/2 | cup Bullseye barbecue sauce |
REMOVE TIPS FROM WINGS, RESERVE FOR ANOTHER USE
SEPARATE WINGS INTO JOINTS AND/OR PREP FOR CONCUBINES
SEASON WITH SALT AND PEPPER
PREPARE A BED OF HOT COALS TO ONE SIDE OF COVERED BBQ
PLACE WINGS OVER COALS
SEAR AND TURN UNTIL GOLDEN ON ALL SIDES
REMOVE TO PORTION OF GRILL AWAY FROM COALS
DRAIN WOOD CHIPS AND ROSEMARY
PLACE DIRECTLY ONTO COALS
COVER BBQ AND SMOKE WINGS FOR 30 MINUTES
REMOVE COVER AND TURN WINGS
BASTE WITH BBQ SAUCE
COVER AND COOK WINGS ANOTHER 30 MINUTES, BASTING EVERY 10 MINUTES
REMOVE TO SERVING PLATTER
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 72
Percent Total Calories From: Fat 63%, Protein 32%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 38mg, Sodium 317mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 168 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 12 | each chicken wings |
| 1 | teaspoon salt |
| 1/2 | teaspoon fresh ground black pepper |
| 1 | cup wood chips, soaked in water |
| 2 | sprigs rosemary, soaked in water |
| 1/2 | cup Bullseye barbecue sauce |
REMOVE TIPS FROM WINGS, RESERVE FOR ANOTHER USE
SEPARATE WINGS INTO JOINTS AND/OR PREP FOR CONCUBINES
SEASON WITH SALT AND PEPPER
PREPARE A BED OF HOT COALS TO ONE SIDE OF COVERED BBQ
PLACE WINGS OVER COALS; SEAR AND TURN UNTIL GOLDEN
REMOVE TO PORTION OF GRILL AWAY FROM COALS
DRAIN WOOD CHIPS AND ROSEMARY; PLACE DIRECTLY ONTO COALS
COVER BBQ AND SMOKE WINGS FOR 30 MINUTES
REMOVE COVER AND TURN WINGS; BASTE WITH BBQ SAUCE
COVER AND COOK WINGS ANOTHER 30 MINUTES, BASTING EVERY 10 MINUTES
REMOVE TO SERVING PLATTER
SERVE HOT, WARM, OR AT ROOM TEMPERATURE
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 72
Percent Total Calories From: Fat 63%, Protein 32%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 38mg, Sodium 317mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 168 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | cup room temperature unsalted butter |
| 2 | each scallions |
| 2 | sprigs parsley |
| 1/4 | teaspoon Jane's salt |
| 1/8 | teaspoon garlic powder |
| 1/8 | teaspoon white pepper |
| 3/4 | pound cooked bay shrimp |
| 6 | ounces beer |
COMBINE BUTTER, SCALLIONS, PARSLEY, SALT, GARLIC POWDER, AND PEPPER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
ADD SHRIMP AND BEER
PROCESS TO A SMOOTH PASTE
COVER AND CHILL FOR 4-96 HOURS
USE AS A CANAPE SPREAD, DIP, OR PIPE INTO APPETIZER PUFF
Nutrition Facts
Amount Per Serving:
Calories 52 - Calories from Fat 37
Percent Total Calories From: Fat 70%, Protein 23%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 32mg, Sodium 66mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 190 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3/4 | pound fresh green beans, ends trimmed and strings removed |
| 1 1/2 | cups tomato juice |
| 1 | tablespoon garlic puree |
| 1/4 | teaspoon liquid hot pepper sauce |
| 1/4 | teaspoon salt |
COMBINE INGREDIENTS IN A BLENDER OR FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 2-24 HOURS
SERVE CHILLED OR HO
Nutrition Facts
Amount Per Serving:
Calories 61 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 17%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 915mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 1064 units, Vitamin C 29 units, Calcium 0 units, Iron 2 units
| 1 | cup warm (105-110 deg) water |
| 2 | tablespoons yeast |
| 1 | teaspoon liquid malted barley |
| 1 | tablespoon sugar |
| 1 | tablespoon warmed shortening |
| 1/2 | each egg, beaten |
| 1 | teaspoon salt |
| 3 | cups bread flour |
| 1/3 | cup liquid malted barley |
| 2 | each egg whites, beaten slightly |
| 1 | tablespoon kosher salt |
COMBINE WATER, YEAST, 1 TEASPOON MALT, AND SUGAR
ALLOW TO WORK FOR 10-15 MINUTES, UNTIL FROTHY
COMBINE YEAST MIXTURE, SHORTENING, EGG, SALT, AND 1-2/3 CUP BREAD FLOUR IN A FOOD PROCESSOR
PROCESS TO COMBINE INGREDIENTS WELL
ADD 1 CUP FLOUR AND PROCESS UNTIL MIXTURE CLEANS THE BOWL- ADDING FLOUR OR WATER AS NEEDED TO MAKE DOUGH MOIST, NOT STICKY OR DRY
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD UNTIL VERY SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL, TURN TO COAT
COVER AND PUT IN A WARM PLACE TO RISE FOR 90 MINUTES, UNTIL DOUBLED
PUNCH DOWN AND DIVIDE INTO EQUAL PORTIONS
ROLL EACH PIECE INTO AN 18-INCH ROPE AND TWIST INTO A PRETZLE SHAPE (PINCH AT ENDS TO SEAL)
HEAT 8 CUPS WATER AND REMAINING 1/3 CUP MALTED BARLEY TO A SIMMER, IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD 1 PRETZLE, SIMMER FOR 30 SECONDS ON EACH SIDE, AND DRAIN WELL REMOVE TO A COOKIE SHEET
REPEAT WITH REMAINING PRETZELS
BRUSH WITH EGG WHITES
BAKE @ 400 DEGREES FOR 20 MINUTES
DIP INTO KOSHER SALT
SERVE HOT OR WARM, WITH ASSORTED MUSTARD
Nutrition Facts
Amount Per Serving:
Calories 206 - Calories from Fat 21
Percent Total Calories From: Fat 10%, Protein 13%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 11mg, Sodium 956mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 16 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1 | pound sole or other firm white fish fillet |
| 1 | cup Champagne, or sparkling wine |
| 1 | teaspoon strained fresh lemon juice |
| 1/4 | teaspoon cayenne |
| 1/2 | cup cream |
| 1 | teaspoon paprika |
| 1/4 | teaspoon salt, to taste |
COMBINE FISH, CHAMPAGNE, LEMON JUICE, AND CAYENNE IN A LARGE SKILLET
POACH OVER A MEDIUM FLAME, UNTIL GOLDEN
REMOVE TO A PLATTER WITH A SLOTTED SPOON
SIMMER OVER A MEDIUM-LOW FLAME TO REDUCE LIQUID BY HALF, REDUCE FLAME TO LOW
STIR IN CREAM AND PAPRIKA
SIMMER SLOWLY, BUT DO NOT BOIL
HEAT AND STIR UNTIL THICKENED AND SMOOTH
SEASON TO TASTE WITH SALT
POUR SAUCE OVER FISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 50
Percent Total Calories From: Fat 43%, Protein 49%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 50mg, Sodium 153mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 481 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 8 | each thinly sliced fillets of sole |
| 5 | tablespoons melted unsalted butter |
| 2 | teaspoons salt |
| 1/2 | teaspoon Jane's salt |
| 1/4 | teaspoon white pepper |
| 1 | cup milk |
| 3 | tablespoons flour |
| 1 | cup finely grated cheddar cheese |
| 3 | tablespoons dry white wine |
| 1 | teaspoon paprika |
BRUSH FILLETS WITH A LITTLE MELTED BUTTER
SPRINKLE WITH SALT, SEASONED SALT, AND WHITE PEPPER
ROLLUP AND PLACE, SEAM-SIDE DOWN, INTO A BAKING PAN
POUR 1/2 CUP MILK OVER THE FILLETS
BAKE @ 350 DEGREES FOR 25 MINUTES
REMOVE FROM OVEN
HEAT REMAINING BUTTER IN A SAUCEPAN
WHISK IN FLOUR UNTIL BUBBLY
GRADUALLY WHISK IN MILK
HEAT AND STIR UNTIL THICKENED
REDUCE HEAT, STIR IN WINE AND CHEESE
DRAIN FILLETS, RESERVING LIQUID
PLACE FISH INTO A BOILER PAN
STIR 1/4 CUP RESERVED LIQUID INTO CHEESE SAUCE-MIX WELL
POUR OVER FISH, COATING EVENLY
SPRINKLE WITH PAPRIKA
PASS UNDER THE BROILER, UNTIL TOPS ARE LIGHTLY TOASTED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 158 - Calories from Fat 117
Percent Total Calories From: Fat 74%, Protein 13%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 39mg, Sodium 955mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 634 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 6 | each large firm ripe tomatoes |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | tablespoons unsalted butter |
| 2 | tablespoons flour |
| 3/4 | cup milk |
| 1/4 | teaspoon dry mustard |
| 1/2 | cup grated sharp cheddar cheese |
| 2 | teaspoons finely snipped chives |
| 3 | each egg whites, beaten stiff-but not dry |
CUT 1/2-INCH FROM THE TOP OF EACH TOMATO
SCOOP OUT SEEDS AND CORE
SPRINKLE INSIDE OF SHELLS WITH SALT AND PEPPER
INVERT ONTO PAPER A COOLING RACK TO DRAIN
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, UNTIL BUBBLY
GRADUALLY WHISK IN MILK
HEAT AND STIR UNTIL THICKENED
STIR IN MUSTARD, CHEESE, AND CHIVES-MIX WELL
HEAT AND STIR UNTIL CHEESE MELTS
REMOVE FROM HEAT
GENTLY FOLD IN EGG WHITES
SPOON INTO DRAINED TOMATO SHELLS
SET INTO A GREASED BAKING PAN
BAKE @ 400 DEGREES FOR 15-18 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 140 - Calories from Fat 76
Percent Total Calories From: Fat 54%, Protein 19%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 24mg, Sodium 210mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1071 units, Vitamin C 33 units, Calcium 0 units, Iron 1 units
| 1 | cup sourdough starter |
| 1 | cup flour |
| 1 | tablespoon sugar |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon cinnamon |
| 1/4 | teaspoon baking soda |
| 1/3 | cup shortening |
| 1/2 | cup blueberry |
| 1/3 | cup milk |
BRING STARTER TO ROOM TEMPERATURE
COMBINE FLOUR, SUGAR, BAKING POWDER, SALT, CINNAMON, AND BAKING SODA
CUT IN SHORTENING TO A COARSE MEAL
MAKE A WELL IN THE CENTER
COMBINE SOURDOUGH STARTER, BLUEBERRIES, AND MILK-MIX WELL ADD TO FLOUR MIXTURE
STIR JUST ENOUGH TO MOISTEN EVENLY
DROP BY SPOONSFUL ONTO A GREASED BAKING SHEET
BAKE @ 425 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 184 - Calories from Fat 90
Percent Total Calories From: Fat 49%, Protein 6%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 1mg, Sodium 299mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | envelope active dry yeast |
| 1/2 | cup warm (105-110 deg) water |
| 2 | cups warm (105-110 deg) water |
| 2 | cups flour |
| 1 | tablespoon honey |
DISSOLVE YEAST IN 1/2 CUP WATER
STIR IN 2 CUPS WATER, FLOUR, AND HONEY
BEAT UNTIL SMOOTH
COVER WITH CHEESECLOTH AND LET STAND AT ROOM TEMPERATURE FOR 5-10 DAYS, UNTIL BUBBLY, STIRRING 2-3 TIMES PER DAY
DIVIDE IN HALF, USING HALF, AND REPLENISHING HALF
TO STORE: TRANSFER TO A JAR, COVER WITH LOOSELY WITH CHEESECLOTH, AND CHILL
IF NOT USED WITHIN 10 DAYS: STIR IN 1 TEASPOON HONEY, REPEATING EVERY 10 DAYS AS NECESSARY
TO REPLENISH: AFTER DIVIDING IN HALF AND USING HALF, COMBINE REMAINING HALF WITH 3/4 CUP FLOUR, 3/4 CUP WARM WATER, AND 1 TEASPOON HONE
Nutrition Facts
Amount Per Serving:
Calories 245 - Calories from Fat 6
Percent Total Calories From: Fat 2%, Protein 12%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 53g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | cup boiling water |
| 1/2 | cup shortening |
| 1 | package active dry yeast |
| 1 | teaspoon sugar |
| 1 | each egg, beaten |
| 1/2 | cup sugar |
| 1/2 | teaspoon salt |
| 1 | cup room temperature sourdough starter |
| 3 | cups flour, in all |
| 2 | cups whole wheat flour |
COMBINE BOILING WATER AND SHORTENING-STIR TO MELT SHORTENING
ALLOW TO COOL TO 105-110 DEGREES
SPRINKLE YEAST AND 1 TEASPOON SUGAR OVER WATER, ALLOW TO SOFTEN FOR 10 MINUTES
STIR TO DISSOLVE YEAST AND SUGAR
ADD EGGS, REMAINING 1/2 CUP SUGAR, SALT, STARTER, AND 2-1/2 CUPS FLOUR
BEAT FOR 2-3 MINUTES ON A MEDIUM SPEED TO BLEND GRADUALLY BEAT IN REMAINING FLOUR AND WHEAT FLOUR
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 5 MINUTES, UNTIL SMOOTH
PLACE INTO A GREASED BOWL AND TURN TO COAT ON ALL SIDES COVER AND LET RISE FOR 1-2 HOURS, UNTIL DOUBLED
DIVIDE DOUGH IN HALF AND PLACE ONTO A LIGHTLY FLOURED BOARD ROLLOUT TO AN 8x18-INCH RECTANGLE
ROLLUP INTO AN 8-INCH LONG LOG, PRESSING OUT AIR BUBBLES AS YOU ROLL
PINCH ENDS TO SEAL
PLACE, SEAM SIDE DOWN, INTO GREASED 9x5x3-INCH LOAF PANS COVER AND LET RISE FOR 45-90 MINUTES, UNTIL DOUBLED
BAKE @ 400 DEGREES FOR 15 MINUTES
BAKE @ 350 DEGREES FOR 20 MINUTES, UNTIL HOLLOW SOUNDING WHEN TAPPED WITH A FINGER OR SPOON
REMOVE FROM OVEN, IMMEDIATELY REMOVE FROM PANS, AND COOL SLIGHTLY SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 496 - Calories from Fat 143
Percent Total Calories From: Fat 29%, Protein 9%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 3g, Cholesterol 27mg, Sodium 191mg, Total Carbohydrate 77g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 40 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1/2 | cup medium dice cooked ham |
| 1/2 | cup pineapple chunks, drained |
| 1/4 | cup mayonnaise |
| 1 | tablespoon light brown sugar |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO A COARSE PUREE
COVER AND CHILL FOR 1-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 159 - Calories from Fat 120
Percent Total Calories From: Fat 75%, Protein 8%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 12mg, Sodium 298mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 62 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons olive oil |
| 7 | cups julienned sweet Spanish onions |
| 1/2 | cup Cabernet Sauvignon wine |
| 1/2 | teaspoon minced fresh thyme |
| 2 | tablespoons honey |
| 1 | tablespoon red wine vinegar |
| 1/3 | cup golden raisins |
| 1/4 | teaspoon kosher salt, to taste |
| 1/4 | teaspoon freshly ground black pepper, to taste |
| 2 | teaspoons slightly toasted mustard seed |
HEAT OLIVE OIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 8 MINUTES, UNTIL THEY BEGIN TO COLOR
ADD WINE, THYME, HONEY, AND VINEGAR
HEAT AND STIR UNTIL LIQUID HAS REDUCED BY ABOUT HALF
ADD RAISINS AND SIMMER UNTIL THICKENED TO A SYRUP
REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND PEPPER
STIR IN MUSTARD SEEDS
COVER AND CHILL INDEFINITELY
SERVE WARM, SLIGHTLY CHILLED, OR AT ROOM TEMPERATURE
Nutrition Facts
Amount Per Serving:
Calories 111 - Calories from Fat 26
Percent Total Calories From: Fat 24%, Protein 5%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 64mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 3 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units
| 4 | whole large russet potatoes |
| 3 | tablespoons olive oil |
| 1/2 | pinch sliced bacon |
| 1/2 | cup minced scallions |
| 1/4 | cup unsalted butter |
| 1/3 | cup milk |
| 1 | teaspoon caraway seeds |
| 1 | teaspoon salt |
| 1 | cup grated cheddar cheese |
COAT POTATOES ALL OVER WITH OLIVE OIL, PRICK WITH A FORK
BAKE @ 400 DEGREES FOR 45 MINUTES, REMOVE FROM OVEN, AND COOL
FRY BACON UNTIL CRISP, DRAIN WELL
CUT BACON INTO 1/2-INCH PIECES
SAUTE SCALLIONS IN 1 TABLESPOON OIL FOR 2 MINUTES
CUT POTATOES IN HALF LENGTHWISE, LEAVING 1/4-INCH OF SHELL REMOVE PULP TO A BOWL
ADD BUTTER AND MASH UNTIL SMOOTH
ADD MILK, BACON, AND SCALLIONS-MIX WELL
SPRINKLE POTATO SKINS WITH GRATED CHEESE
SPOON FILLING ON TOP
BROIL 4-INCHES FROM HEAT FOR 5 MINUTES, TO BROWN TOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 228 - Calories from Fat 145
Percent Total Calories From: Fat 64%, Protein 10%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 32mg, Sodium 395mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 404 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units
| 8 | ounces room temperature cream cheese |
| 1 | cup sour cream |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon paprika |
| 1/4 | teaspoon basil |
| 1/4 | teaspoon oregano |
| 1/4 | teaspoon thyme |
| 1/4 | teaspoon marjoram |
| 30 | each savory crackers |
| 30 | each pimiento-stuffed green olives, halved |
| dill, as garnish | |
| sliced black olives, as garnish |
COMBINE CREAM CHEESE AND SOUR CREAM IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
ADD SALT AND PAPRIKA, PULSE TO MIX ADD BASIL, OREGANO, THYME, AND MARJORAM, PULSE TO MIX
PIPE OR SPREAD ONTO CRACKERS
GARNISH WITH OLIVES, DILL, PIMIENTOS, OR RADISH SLICE
Nutrition Facts
Amount Per Serving:
Calories 180 - Calories from Fat 143
Percent Total Calories From: Fat 80%, Protein 7%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 34mg, Sodium 514mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 514 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | pound ground round |
| 1 | tablespoon garlic puree |
| 1 | cup chili sauce |
| 1 | cup grape jelly |
COMBINE BEEF AND GARLIC-MIX WELL
SHAPE INTO 3/4 OR 1-INCH DIAMETER BALLS
PLACE INTO A SKILLET, SET OVER A MODERATE FLAME, AND BROWN WELL ON ALL SIDES
DRAIN WELL ON PAPER TOWELS
COMBINE CHILI SAUCE AND JELLY IN A SKILLET, OVER A MEDIUM FLAME HEAT AND STIR UNTIL WELL BLENDED
ADD MEATBALLS, HEAT AND STIR UNTIL WELL COATED
SERVE HOT, SKEWERED ON A PLATTER OR IN A CHAFING DIS
Nutrition Facts
Amount Per Serving:
Calories 155 - Calories from Fat 92
Percent Total Calories From: Fat 59%, Protein 17%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 32mg, Sodium 54mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1958 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 3 | cups olive oil |
| 7 | cups finely minced onions |
| 1 | tablespoon very finely minced garlic |
| 6 | pounds cooked lean ground lamb |
| 3 | cups seedless golden raisins |
| 3 | cups pine nuts |
| 3 | cups chopped blanched almonds |
| 3/4 | cup tomato paste |
| 3 | cups minced parsley |
| 1 | teaspoon crumbled rosemary |
| 50 | each fully baked mini tart shells |
| 6 | cups french fried onions |
| 1 | cup finely minced parsley |
HEAT OLIVE OIL IN A SAUTE PAN, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 3 MINUTES
ADD GARLIC, HEAT AND STIR FOR 6-7 MINUTES, UNTIL ONIONS ARE GOLDEN
ADD LAMB, RAISINS, PINE NUTS, ALMONDS, AND TOMATO PASTE-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER BRIEFLY
ADD 3 CUPS MINCED PARSELY AND ROSEMARY-MIX WELL
REMOVE FROM HEAT
SPOON INTO PREPARED TARTLET SHELLS
GARNISH WITH FRENCH FRIED ONIONS AND MINCED PARSLEY
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 541 - Calories from Fat 370
Percent Total Calories From: Fat 68%, Protein 11%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 10g, Cholesterol 40mg, Sodium 244mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 469 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 6 | each chicken thighs |
| 2 | tablespoons peanut oil |
| 2 | cups small dice tomatoes |
| 2 | cups thinly sliced red onions |
| 1 | teaspoon crushed red chiles |
| 1/2 | teaspoon salt |
| 1 | teaspoon ground thyme |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD CHICKEN AND SAUTE FOR 15 MINUTES, UNTIL BROWNED ON ALL SIDES
REMOVE CHICKEN WITH A SLOTTED SPOON, SET ASIDE
ADD TOMATOES, ONIONS, RED PEPPER FLAKES, SALT, AND THYME-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
ADD CHICKEN, TURN TO COAT WELL
COVER AND SIMMER, OVER A MEDIUM FLAME, FOR 30-40 MINUTES, UNTIL JUICES RUN CLEAR WHEN CHICKEN IS PRICKED WITH A FORK REMOVE CHICKEN TO A HEATED SERVING PLATTER
SKIM CAREFULLY TO REMOVE FAT
POUR PAN DRIPPINGS OVER CHICKEN
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 236 - Calories from Fat 102
Percent Total Calories From: Fat 43%, Protein 37%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 86mg, Sodium 395mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 963 units, Vitamin C 32 units, Calcium 0 units, Iron 2 units
| 14 | ounces frozen artichoke hearts, thawed |
| 6 | ounces marinated artichoke hearts, drained |
| 1 | cup finely grated cheddar cheese |
| 4 | ounces diced green chiles, drained |
COMBINE THAWED AND DRAINED ARTICHOKE HEARTS IN A FOOD PROCESSOR
PULSE ONCE OR TWICE TO COARSELY CHOP
COMBINE ARTICHOKE HEARTS WITH CHEESE AND CHILES IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL CHEESE MELTS
SERVE WARM OR TRANSFER TO A FONDUE PO
Nutrition Facts
Amount Per Serving:
Calories 116 - Calories from Fat 64
Percent Total Calories From: Fat 55%, Protein 20%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 15mg, Sodium 352mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 389 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units
| 1/2 | pound sliced bacon, fried crisp and drained |
| 8 | ounces room temperature cream cheese |
| 2 | tablespoons milk |
| 2 | tablespoons finely minced onions |
| 1/4 | teaspoon prepared horseradish |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 522 - Calories from Fat 475
Percent Total Calories From: Fat 91%, Protein 7%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 25g, Cholesterol 101mg, Sodium 587mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 820 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 1 | pound ground round |
| 1/2 | cup finely minced onion |
| 1 | tablespoon finely minced garlic |
| 1 | cup tomato sauce |
| 1/4 | cup catsup |
| 3/4 | teaspoon ground oregano |
| 1 | teaspoon sugar |
| 1/3 | cup grated parmesan cheese |
| 8 | ounces room temperature cream cheese |
COMBINE BEEF, ONIONS, AND GARLIC IN A SKILLET, OVER A MODERATE FLAME
HEAT AND STIR TO LIGHTLY BROWN BEEF, DRAIN WELL
ADD TOMATO SAUCE, CATSUP, OREGANO, AND SUGAR-MIX WELL
BRING TO A BOIL, REDUCE HEAT TO LOW, COVER, AND SIMMER FOR 10 MINUTES
SKIM OFF FAT, REMOVE FROM HEAT
STIR IN PARMESAN AND CREAM CHEESE
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 213 - Calories from Fat 157
Percent Total Calories From: Fat 74%, Protein 17%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 55mg, Sodium 304mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 539 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon unsalted butter |
| 1 | tablespoon minced garlic |
| 2 | cups grated cheddar cheese |
| 1 | cup grated jack cheese |
| 3 | tablespoons beer |
| 1/2 | teaspoon Worcestershire sauce |
| 4 | ounces diced green chiles |
| 1/4 | teaspoon liquid hot pepper sauce |
MELT BUTTER IN A NON-STICK SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE FOR 2 MINUTES, UNTIL SOFTENED
ADD CHEESES HEAT AND STIR, JUST UNTIL MELTED
ADD REMAINING INGREDIENTS-MIX WELL
SPOON INTO A CHAFER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 379 - Calories from Fat 272
Percent Total Calories From: Fat 72%, Protein 23%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 19g, Cholesterol 92mg, Sodium 839mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 1149 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units
| 3/4 | cup flour |
| 1/4 | cup yellow cornmeal |
| 1/2 | teaspoon chile powder |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon garlic powder |
| 1/8 | teaspoon cayenne |
| 3 | tablespoons milk |
| 2 | tablespoons corn oil |
| 1 | each slightly beaten egg white |
COMBINE DRY INGREDIENTS AND SPICES-MIX WELL
ADD MILK AND OIL, STIR TO COMBINE
FORM INTO A BALL
PLACE ONTO A SHEET OF WAXED PAPER
COVER WITH ANOTHER SHEET
ROLLOUT INTO A 12x12-INCH SQUARE
REMOVE TOP SHEET OF WAXED PAPER
CUT INTO 2x2-INCH SQUARES
PLACE ONTO AN UNGREASED COOKIE SHEET
BAKE @ 450 DEGREES FOR 7-8 MINUTES, UNTIL LIGHTLY BROWNED QUICKLY REMOVE TO A WIRE RACK TO COOL
SERVE IMMEDIATELY OR STORE IN AN AIRTIGHT JA
Nutrition Facts
Amount Per Serving:
Calories 63 - Calories from Fat 23
Percent Total Calories From: Fat 36%, Protein 9%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 1mg, Sodium 56mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 54 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 4 | cups sliced onions |
| 2 | tablespoons lard or unsalted butter |
| 1/3 | teaspoon marjoram or thyme |
| 1/4 | teaspoon cayenne or liquid hot pepper sauce |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon black pepper, to taste |
SEPARATE ONIONS INTO RINGS
HEAT BUTTER OR OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD ONIONS, MARJORAM, CAYENNE, SALT, AND PEPPER
HEAT AND STIR TO COAT WELL ON ALL SIDES
COVER, REDUCE HEAT TO LOW, AND COOK FOR 10-12 MINUTES, UNTIL GOLDEN
SEASON TO TASTE WITH ADDITIONAL SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 118 - Calories from Fat 54
Percent Total Calories From: Fat 46%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 153mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 222 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
| 1 | pound button mushrooms, stemmed |
| 1 | cup cider vinegar |
| 1/4 | cup minced scallions |
| 1 | each bay leaf |
| 3 | whole cloves |
| 1 | tablespoon minced garlic |
| 1/4 | teaspoon liquid hot pepper sauce |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/2 | cup olive oil, or more as needed |
COMBINE MUSHROOM CAPS AND VINEGAR TO COVER IN A SMALL BOWL CHILL FOR 60-90 MINUTES
DRAIN WELL, PLACE INTO A STERILE JAR
ADD SCALLIONS AND SEASONINGS
POUR IN OIL JUST TO COVER
COVER, SHAKE TO BLEND
CHILL FOR 2 DAYS
SHAKE TO MIX
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 154 - Calories from Fat 125
Percent Total Calories From: Fat 81%, Protein 4%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 78mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 30 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 5 | cups crispix cereal squares |
| 1 | cup salted roasted mixed nuts |
| 1 | cup stick pretzels |
| 1/3 | cup melted |
| 1 | cup salted cashews |
| 2 | teaspoons |
| 1 | teaspoon garlic powder |
| 1 | teaspoon tabasco sauce |
COMBINE CEREAL, NUTS, AND PRETZELS IN A 9x13x2 PAN, SET ASIDE STIR TOGETHER REMAINING INGREDIENTS
POUR OVER CEREAL MIXTURE AND STIR OR TOSS GENTLY TO COAT
BAKE @ 250 DEGREES FOR 15 MINUTES, STIR
REPEAT FOR A TOTAL OF 45 MINUTES
OR MICROWAVE FOR 2 MINUTES, STIR, AND MICROWAVE 2 MINUTES MORE
COOL ON PAPER TOWELS STORE IN AN AIRTIGHT CONTAINE
Nutrition Facts
Amount Per Serving:
Calories 188 - Calories from Fat 88
Percent Total Calories From: Fat 47%, Protein 10%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 185mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 787 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
| 1 | teaspoon peanut oil |
| 2 | tablespoons minced garlic |
| 1 | cup dry roasted peanuts, unsalted |
| 1 | tablespoon hot chile powder |
| 1/2 | teaspoon salt |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE UNTIL GOLDEN
REMOVE AND DISCARD GARLIC
ADD PEANUTS AND CHILE POWDER, HEAT AND STIR FOR 2 MINUTES REMOVE FROM HEAT, DRAIN
SPRINKLE WITH SALT
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 517 - Calories from Fat 349
Percent Total Calories From: Fat 68%, Protein 15%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 5g, Cholesterol 0mg, Sodium 1193mg, Total Carbohydrate 23g, Dietary Fiber 5g, Sugars 0g, Protein 19g, Vitamin A 1925 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 3 | stalks celery, cut to batonette sticks |
| 1/4 | pound green beans, ends trimmed |
| 1 | cup cauliflower florets |
| 1 | cup broccoli florets |
| 1 | cup peeled pearl onions |
| 1/2 | cup sliced fresh or canned jalapeno chile |
| 1/2 | cup kosher salt |
| 2 | cups cider vinegar |
| 2 | cups water |
| 2 | tablespoons black peppercorns |
| 3/4 | teaspoon ground cloves |
COMBINE ALL INGREDIENTS IN A LARGE CONTAINER-MIX WELL
COVER AND CHILL FOR 2 DAYS TO 2 WEEKS, SHAKING OFTEN
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 72 - Calories from Fat 4
Percent Total Calories From: Fat 6%, Protein 14%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4978mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 591 units, Vitamin C 32 units, Calcium 0 units, Iron 2 units
| 1/4 | cup melted unsalted butter |
| 2 | tablespoons Worcestershire sauce |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon sugar |
| 1 | tablespoon garlic powder |
| 1/2 | teaspoon cayenne |
| 3 | cups raw almonds |
| 2 | tablespoons kosher salt |
COMBINE BUTTER, WORCESTERSHIRE, CUMIN, SUGAR, GARLIC POWDER, AND CAYENNE IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR FOR 3-4 MINUTES
STIR IN ALMONDS, UNTIL WELL COATED
SPREAD ONTO A BAKING SHEET
ROAST @ 350 DEGREES FOR 15 MINUTES
REMOVE FROM OVEN
SPRINKLE WITH KOSHER SALT-MIX WELL
COOL COMPLETELY
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 263 - Calories from Fat 202
Percent Total Calories From: Fat 77%, Protein 11%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 10mg, Sodium 1181mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 178 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/4 | cup catsup |
| 1/2 | cup chili sauce |
| 1 | teaspoon |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon very finely grated lemon zest |
| 2 | tablespoons prepared horseradish |
| 1 | teaspoon very finely minced garlic |
| 1 | tablespoon corn syrup |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2 HOUR TO 4 DAY
Nutrition Facts
Amount Per Serving:
Calories 26 - Calories from Fat 2
Percent Total Calories From: Fat 6%, Protein 6%, Carbohydrate 88%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 101mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1633 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units
| 16 | ounces room temperature cream cheese |
| 2 | ounces chili sauce |
| 3 | tablespoons sour cream or mayonnaise |
| 1 | teaspoon prepared horseradish |
| 1/4 | cup very finely minced onion |
| 1/2 | teaspoon liquid hot pepper sauce |
| 1 | cup cooked bay shrimp |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
SOFTEN CREAM CHEESE IN A MIXER
ADD CHILI SAUCE AND MAYONNAISE OR SOUR CREAM-MIX WELL
ADD HORSERADISH, ONIONS, AND HOT PEPPER SAUCE-MIX WELL
FOLD IN SHRIMP, BY HAND, JUST UNTIL MIXED
SEASON WITH SALT AND WHITE PEPPER
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 130 - Calories from Fat 109
Percent Total Calories From: Fat 84%, Protein 12%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 45mg, Sodium 150mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 771 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3 | pounds sweet potatoes or yams |
| 3/4 | cup light brown sugar |
| 1/4 | cup unsalted butter |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon freshly grated nutmeg |
| 1/4 | teaspoon salt |
| 1 | cup milk |
COMBINE SWEET POTATOES AND WATER TO COVER IN A SAUCEPAN, OVER A HIGH FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-25 MINUTES, UNTIL TENDER
DRAIN WELL AND ALLOW TO COOL
REMOVE AND DISCARD PEELS
MASH POTATOES TO A SMOOTH PUREE
COMBINE MASHED POTATOES WITH ALL BUT 2 TABLESPOONS BROWN SUGAR
STIR IN THE BUTTER, CINNAMON, NUTMEG, SALT, AND MILK-MIX WELL SPOON INTO A GREASED CASSEROLE
TOP WITH THE REMAINING 2 TABLESPOONS BROWN SUGAR
BAKE @ 400 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 302 - Calories from Fat 66
Percent Total Calories From: Fat 22%, Protein 4%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 20mg, Sodium 159mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 12452 units, Vitamin C 19 units, Calcium 0 units, Iron 2 units
| 1 | pound room temperature cream cheese |
| 1/3 | cup sour cream or mayonnaise |
| 2 | tablespoons Dijon mustard |
| 1 | tablespoon Worcestershire sauce |
| 1 | teaspoon prepared horseradish |
| 1/4 | cup very finely minced onion |
| 1/2 | teaspoon liquid hot pepper sauce |
| 1 | cup light tuna in water, drained |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
SOFTEN CREAM CHEESE IN A MIXER
ADD MAYONNASIE OR SOUR CREAM AND MUSTARD-MIX WELL
ADD WORCESTERSHIRE SAUCE, HORSERADISH, ONIONS, AND HOT PEPPER SAUCESAUCE-MIX WELL
FOLD IN TUNA, BY HAND, JUST UNTIL MIXED
SEASON WITH SALT AND WHITE PEPPER
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 156 - Calories from Fat 124
Percent Total Calories From: Fat 80%, Protein 17%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 36mg, Sodium 251mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 434 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon unsalted butter |
| 1 | cup blanched almonds |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon cayenne, or more to taste |
HEAT BUTTER IN A SKILLET, OVER MEDIUM HEAT
ADD NUTS AND SAUTE UNTIL GOLDEN
DRAIN ON PAPER TOWELS
COMBINE NUTS, SALT, AND CAYENNE IN A SMALL PAPER BAG
SHAKE TO COAT NUTS WELL
SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 254 - Calories from Fat 197
Percent Total Calories From: Fat 78%, Protein 12%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 8mg, Sodium 298mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 155 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 1/2 | pounds room temperature cream cheese |
| 2 | cups finely shredded parmesan cheese |
| 10 | eggs |
| 1 | cup finely minced flat-leaf parsley |
| 1 | cup finely minced scallions |
| 2 | tablespoons pureed garlic |
| 6 | cooked sheets pasta |
| 24 | slices thinly shaved prosciutto |
| 1 | pound blanched spinach leaves |
| unsalted chicken stock |
COMBINE CHEESE,EGGS,PARSLEY,SCALLIONS AND GARLIC IN A MIXING BOWL
COVER AND CHILL FOR 2 HOURS
SPREAD 1-1/2 CUPS CHEESE MIXTURE ONTO A SHEET OF PASTA, SPREADING EVENLY AND LEAVING 1/2 INCH BORDER ALL AROUND
ROLL UP THE PASTA AS FOR A JELLY ROLL
WRAP IN A 14x16-INCH PIECE OF DOUBLE THICK CHEESECLOTH
TIE EACH END SECURELY WITH STRING
REPEAT WITH REMAINING SHEETS OF PASTA AND FILLING
FILL A HOTEL PAN 2/3 TO 3/4 WITH HOT WATER OR CHICKEN STOCK
PLACE OVER A MODERATE FLAME AND BRING TO THE BOIL
REDUCE FLAME TO A BARE SHIMMER
ADD PASTA ROLLS AND HEAT FOR 10 MINUTES
REMOVE FROM PAN AND ALLOW TO COOL FOR 15 MINUTES
CUT INTO EQUAL PORTIONS
ARRANGE CUT-SIDE UP, ONTO INDIVIDUAL APPETIZER PLATES
SERVE WARM OR AT ROOM TEMPERATURE, MOISTENED WITH TOMATO SAUCE AS DESIRED
Nutrition Facts
Amount Per Serving:
Calories 138 - Calories from Fat 99
Percent Total Calories From: Fat 72%, Protein 23%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 77mg, Sodium 313mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1137 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1 | 10 oz. package frozen chopped spinach, drained-liquid reserved |
| 10 oz. package water | |
| 2/3 | cup dehydrated mashed potato flakes |
| 2/3 | cup finely grated cheddar cheese |
| 2/3 | cup finely grated jack cheese |
| 1/2 | cup finely grated asiago |
| 1/2 | cup finely grated colby |
| 1/2 | cup sauteed minced onion |
| 1/2 | cup sauteed sliced mushroom |
| 1 | each egg |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground white pepper |
| 3/4 | teaspoon dried basil |
| 3/4 | teaspoon dried thyme |
| 1/4 | teaspoon freshly grated nutmeg |
| 3/4 | teaspoon very finely minced garlic |
| 8 | each sheets frozen filo dough |
| 2 | tablespoons wheat germ |
| 2 | tablespoons dried pumpernickel breadcrumbs |
| 1/2 | cup melted unsalted butter |
PLACE CHOPPED SPINACH INTO A BOWL
COMBINE RESERVED LIQUID AND ENOUGH WATER TO MAKE 3/4 CUP
ADD TO SPINACH
ADD POTATO FLAKES, GRATED CHEESES, ONIONS, MUSHROOMS, EGG, SALT, PEPPER, BASIL, THYME, NUTMEG, AND GARLIC-MIX WELL
LAYOUT FILO DOUGH ONTO A WORKSURFACE
COMBINE WHEAT GERM AND BREADCRUMBS IN A SMALL BOWL
BRUSH A SHEET OF DOUGH WITH BUTTER
SPRINKLE WITH 2 TEASPOONS CRUMB MIXTURE
REPEAT WITH REMAINING FILO, CRUMBS, AND BUTTER
PLACE FILLING MIXTURE ALONG ONE LONG EDGE OF DOUGH
FOLD IN SIDES OVER FILLING AND ROLLUP INTO A LOG
PLACE INTO A BAKING PAN
BRUSH WITH BUTTER AND SPRINKLE WITH CRUMBS
BAKE @ 350 DEGREES FOR 25-35 MINUTES, UNTIL CRISP AND GOLDEN
REMOVE TO COOL SLIGHTLY
CUT INTO 8 PORTIONS
SERVE HOT, GARNISHED WITH CHEESE SAUCE OR AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 395 - Calories from Fat 233
Percent Total Calories From: Fat 59%, Protein 14%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 16g, Cholesterol 95mg, Sodium 591mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 3633 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
| 1 | pound fresh spinach, soaked and drained |
| 3 | quarts boiling water |
| 1 | each egg |
| 1 | teaspoon olive oil |
| 2 | cups semolina |
TRIM STEMS AND ANY OFF-COLOR LEAVES FROM SPINACH
BLANCH IN BOILING WATER FOR 30 SECONDS
DRAIN, IMMERSE IN COLD WATER TO REFRESH, AND DRAIN WELL SQEEZE OUT MOISTURE, WRAP IN A CLEAN TOWEL, AND SQUEEZE DRY
PLACE SPINACH INTO A FOOD PROCESSOR
PROCESS TO A PUREE
ADD FLOUR AND EGG TO SPINACH IN THE FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL, AND PROCESS UNTIL MIXTURE FORMS A BALL
KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT
ROLLOUT TO DESIRED THICKNESS
CUT INTO STRIPS OR SHAPES
COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL TENDER DRAIN WELL
SERVE HOT, GARNISHED AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 354 - Calories from Fat 33
Percent Total Calories From: Fat 9%, Protein 17%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 53mg, Sodium 106mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 7708 units, Vitamin C 32 units, Calcium 0 units, Iron 7 units
| 4 to 3 | bunches fresh spinach |
| 1 | pound bay or sea scallops |
| 1 | cup small dice, peeled jicama |
| 1/4 | cup minced scallions |
| 2 | tablespoons grated lemon zest |
| 1/2 | cup strained fresh lemon juice |
| 2 | tablespoons minced fresh ginger |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/4 | cup olive oil |
| 2 | cups sake |
| 1 | cup water |
WASH SPINACH IN SEVERAL CHANGES OF COLD WATER
BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL
DIP SPINACH LEAVES INTO BOILING WATER FOR 5 SECONDS
IMMEDIATELY PLUNGE INTO COLD OR ICE WATER TO STOP COOKING SHAKEOFF EXCESS WATER
TRIM STEMS FROM LEAVES
DRY ON PAPER TOWELS
TRIM TOUGH MUSCLE FROM SCALLOPS AS NEEDED
IF USING SEA SCALLOPS, CUT INTO 1/3-INCH CUBES
COMBINE SCALLOPS, JICAMA, ONIONS, HALF THE LEMON ZEST, HALF THE LEMON JUICE, AND GINGER IN A LARGE BOWL
ALLOW TO STAND FOR 5 MINUTES
SEASON TO TASTE WITH SALT AND WHITE PEPPER
ARRANGE SPINACH LEAVES, SMOOTH SIDE DOWN
PLACE 1-1/2 TABLESPOONS MIXTURE ONTO EACH SPINACH LEAF ROLLUP AND FOLD IN SIDES AS FOR AN ENVELOPE
PLACE, SEAM-SIDE DOWN ONTO A BAKING SHEET
COVER AND CHILL FOR UP TO 3 HOURS
BRING WATER AND SAKE TO A SIMMER IN A SAUCEPAN
PLACE ROLLS ON A PLATE IN A STEAMER
PLACE OVER SAUCEPAN, COVER, AND STEAM FOR 2 MINUTES
WHISK TOGETHER OLIVE OIL, REMAINING LEMON ZEST, AND REMAINING LEMON JUICE
ARRANGE BUNDLES ONTO SERVING PLATES
BRUSH WITH SAUCE MIXTURE
SERVE HOT
Nutrition Facts
Amount Per Serving:
Calories 56 - Calories from Fat 21
Percent Total Calories From: Fat 38%, Protein 24%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 6mg, Sodium 60mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 466 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| peanut oil, for frying | |
| 8 | each corn tortillas, cut into wedges |
| 1/4 | cup minced sliced bacon |
| 1/2 | cup very finely minced onion |
| 1 | tablespoon very finely minced garlic |
| 2 | tablespoons unsalted butter |
| 1 | tablespoon corn oil |
| 2 | cups tomato concasse |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1/4 | teaspoon freshly grated nutmeg |
| 1 | pound spinach, stemmed and finely minced |
| 8 | each hard boiled eggs, halved |
| 1 | cup mild green salsa |
| 1 | cup finely grated jack cheese |
HEAT 2 CUPS PEANUT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD TORTILLAS, ONE AT A TIME, AND FRY FOR 1 MINUTE ON EACH SIDE, UNTIL CRISP
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REPEAT WITH REMAINING TORTILLAS, SET ASIDE
DRAIN OIL FROM PAN
HEAT BUTTER AND CORN OIL IN A SKILLET, OVER A MEDIUM FLAME ADD BACON, ONIONS, AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL ONIONS HAVE SOFTENED
ADD TOMATOES, SALT, PEPPER, AND NUTMEG-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 3-4 MINUTES, STIRRING OFTEN
ADD SPINACH, COVER, AND SIMMER FOR 3-4 MINUTES
REMOVE FROM HEAT
LINE THE BOTTOM AND SIDES OF A BAKING PAN WITH THE CRISP TORTILLA CHIPS
SPREAD SPINACH MIXTURE OVER THE TORTILLA CHIPS
ARRANGE EGG HALVES ON TOP OF SPINACH MIXTURE
POUR SALSA OVER EGGS
SPRINKLE GRATED CHEESE OVER ALL
BAKE @ 400 DEGREES FOR 15 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 319 - Calories from Fat 179
Percent Total Calories From: Fat 56%, Protein 18%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 235mg, Sodium 629mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 4706 units, Vitamin C 32 units, Calcium 0 units, Iron 4 units