Dish's Green Goddess Dressing

Ingredients :

Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)

1 cup chopped basil (1 ounce)

1/2 cup chopped fresh chives (1 ounce)

1/2 pound fresh spinach leaves

1 tablespoon apple cider vinegar, more to taste

3 cups mayonnaise

2 1/4 teaspoons Dijon mustard, more to taste

1 teaspoon salt, more to taste

3/4 teaspoon white pepper, more to taste

3/4 teaspoon fresh lemon juice, more to taste

How To Prepare :

1. In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar. 

2. Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.

3. Taste and adjust the flavorings and seasonings as desired.

4. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

Serve : Makes 3 Cups

Spicy Mexican Beef

Ingredients :
4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
2 cloves garlic, minced
1 (24 ounce) jar salsa
2 teaspoons chili powder
1 onion, chopped
1 1/2 teaspoons ground cumin
1 (7 ounce) can chopped mild green chiles
1/2 teaspoon dried oregano

How To Prepare :
1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. 4. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.


Servings : 08


Source : allrecipies

Fish Tacos

Ingredients :

1 Mahi Mahi filet

2 whole wheat wraps

1 cup of shredded lettuce

1/4 cup black beans

2 slices of tomato, diced

2 tablespoons Newman's Own organic salsa

1 tablespoon diced onion

1 tablespoons fat free sour cream

Cilantro to taste

How To Prepare :

1. We put our mahi mahi in a frying pan to cook, but you could cook it any way you like. 

2. While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

3. Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

4. Put the fish and any toppings you'd like in the wrap!

Serves : 1

Source - Comfort Foods and Tailgate Treats 

El Torito Chicken Fajitas

Ingredients :

4 large, skinless, boneless chicken breast halves, rinsed and patted dry Cajun seasoning

1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained Cooking oil

1 large green bell pepper, thinly sliced

1 large red bell pepper, thinly sliced

1 large onion, thinly sliced

1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut

tomatoes, with onion, mild peppers, garlic and spices)

1 tablespoon minced fresh cilantro

1/4 to 1/2 teaspoon ground cumin

Salt and pepper to taste

Flour tortillas, warmed

Low-fat sour cream (optional)

Fresh Fruit Salsa (get recipe here)

Preparation :

1. Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

2. Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

3. Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

4. To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream. 

Servings : 04

 

The Flatiron Room Mac & Cheese

Ingredients : 

1 Tablespoon sliced shallots

1 teaspoon minced garlic

1 teaspoon sliced calabrian chiles

2 teaspoons minced dates

1 Cup heavy cream

handful of cut, pre-roasted brussel sprouts

1 table spoon grated Parmesan

2 ounces shredded Gouda cheese

1 pint pre-cooked pasta (we use radiatore)

1 tablespoon hot sauce

top with seasoned panko

How to Prepare :

1. In a sautee pan, medium-high heat, add shallots, minced garlic, chiles, dates & brussel sprouts, sautee for 1 minute.

2. Add cream, Parmesan, Gouda, cook until cheese melts

3. Add hot sauce, pasta, mix until all the pasta is coated

4. Pour into cast iron dish, top with seasoned panko and finish cooking in oven, a few minutes until panko is browned and cheese sauce is bubbling.

Source: Good Day New York

Sparkling Fruits

Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 tsp. fresh mint, chopped

Preparation:

1. Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.

2. In a shallow serving bowl, mix the fruit gently so it is not crushed.

3. Evenly sprinkle with sugar and gently mix again.

4. Pour cold champagne or wine over the fruit, enough to almost cover the fruit.

5. Let stand refrigerated for one to two hours.

6. Serve in chilled champagne glasses.

Serves : 02





Source : Redlobstar

Mushroom Quiche

Ingredients :

11oz fresh mushrooms, coarsely chopped

1 shallot, finely chopped

1/2 stick butter

2 tablespoons grated Parmesan cheese (optional)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4oz cheese, grated (optional)

7oz cream cheese, softened (optional)

4 free-range eggs

5oz cooked ham or bacon, diced

chopped fresh parsley to garnish

How To Prepare :

1. Preheat oven to 375°F.

2. Melt the butter in a frying pan and sauté the mushrooms and shallot until tender, over a medium heat. Stir in the Parmesan (if you tolerate dairy) and season to your taste.

3. Grease a pie dish with butter or coconut oil and pour in the mushrooms and shallots ensuring the bottom of the dish is covered equally. If adding dairy, evenly add the cheese on top of the mushrooms and shallots.

4. In a bowl beat together the eggs, adding the cream cheese (if adding dairy).

5. Once thoroughly mixed, stir in the ham or bacon, before carefully pouring the mixture into the dish, over the mushrooms and cheese.

6. Bake in the oven until set in the middle, about 30 minutes. Once cooked, garnish with parsley and serve warm, or save in the fridge for breakfasts over the next few days.

Source - Paleo Breakfast Recipes

Red Lobster Shrimp Gumbo

Ingredients :

1-1/2 cups melted butter

1-1/2 cups all-purpose flour

2 cups chopped onions, cut into 3/8" pieces

1 cup chopped green peppers, cut into 3/8" pieces

1 cup chopped celery, cut into 3/8" pieces

1 lb. Andouille sausage, cut into 1/2" pieces

1/2 lb. Tasso smoked meat, cut into 1/2" pieces

1 tbsp. paprika

3 tbsp. "Emeril's Bayou Blast" seasoning

2 tsp. gumbo file, ground

1 tsp. ground Ancho pepper (optional for extra heat)

10 cups cold chicken stock or broth

2 tbsp. brown sugar

2 bay leaves

1/2 lb. shrimp, cleaned and peeled with tails removed

Salt and Pepper to taste

How To Prepare :

1. Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).

2. Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).

3. Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.

4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.

5. Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.

6. Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Serves :10-12

Chocolate Raspberry Cheesecake

Ingredients :

1 1/2 cups Creme-filled Cookie Crumbs*

2 tablespoon Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 cups Sugar

3 each Large Eggs

1 cup Sour Cream

1 teaspoon Vanilla

6 oz Semi-sweet Chocolate Chips**

1/3 cup Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 cup Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. 

** This 6 ozs of Chocolate chips should be melted and cooled slightly.

How To Preoare :

1. Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. 

2. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonful's of chocolate cream cheese batter over plain cream

cheese batter, do not swirl. 

3. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 

4. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. 

5. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Source - Cheesecake Lovers Cookbook

Meatloaf Supreme

Ingredients :

2 cups soft white bread pieces (crusts removed)

1 cup milk

2 pounds ground beef sirloin

2 eggs

1 teaspoon seasoned salt

1/2 teaspoon garlic pepper

1/4 teaspoon ground allspice

2 tablespoons olive oil

1 small onion, finely chopped

3/4 cup finely chopped red bell pepper

1 cup finely chopped fresh carrots

1 cup finely chopped celery

1 large clove garlic, minced OR pressed

Brown Gravy (recipe follows)

How To Prepare :

1. In a small mixing bowl, combine bread pieces and milk and let stand 10 minutes.

2. In a large mixing bowl, combine beef, eggs, salt, garlic pepper and allspice. Mix well. Stir in bread mixture until thoroughly blended; set aside.

3. In a large skillet, heat olive oil until hot. Add onion, red pepper, carrots, celery and garlic and cook until onions are soft but not browned. Stir into beef mixture, mixing well.

4. Shape into a large 12x5-inch loaf in a foil-lined 9x13-inch baking pan.

5. Bake in preheated 375-degree oven 20 minutes. Reduce oven temperature to 350 degrees F and bake 60 to 70 minutes longer.

6. To serve, cut meatloaf in 1 1/2-inch thick slices. Serve topped with Brown Gravy.

Serving : 08 

Brown Gravy

Ingredients :

4 tablespoons fat from baking pan OR 4 tablespoons butter

4 tablespoons flour

1 1/2 cups beef stock

1/2 cup milk

salt and pepper to taste

dash of ground allspice

How To prepare :

1. In a medium saucepan, combine 4 tablespoons fat from baking pan OR 4 tablespoons butter. 

2. Heat over medium heat until hot or butter is melted. 

3. Stir in 4 tablespoons flour until smooth and mixture turns golden brown, stirring constantly.

4. Remove from heat and whisk in 11/2 cups beef stock and 1/2 cup milk. Return to heat and stir until

sauce comes to a boil.

5. Boil 1 minute. 

6. Add salt and pepper to taste and a dash of ground allspice.

Chocolate Espresso Kahlua Mousse

Ingredients :

1/2 teaspoon instant espresso powder

1 cup heavy cream

1/2 cup Nutella spread

2 tablespoons Kahlua coffee liqueur

Whipped cream, for garnish

Toasted nuts or peanut brittle, for garnish

How To Prepare :

1. In a small bowl, stir the espresso powder into the heavy cream until dissolved.

2. In the bowl of a stand mixer, or in a large bowl, add the espresso mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or glasses and refrigerate for 2 hours.

3. Before serving, garnish with whipped cream and toasted nuts or peanut brittle.

Serves : 4

Source: LA Times

Crusted Seared Tuna

Ingredients :

 

1 good quality square tuna steak

black, white and red sesame seeds

4 tomatillos clean and peeled

2 roasted garlic cloves      

1/2  avocado   

1/4 cup of champagne vinegar or any other vinegar

1 jalapeño without seeds or veins         

1/2 Spanish onion       

1 tablespoon of cilantro minced       

1 tablespoon of parsley minced        

4 leaves of basil        

1 tablespoon of extra virgin olive oil      

Salt, pepper 

How To Prepare :

1. Coat the tuna steak on all sides with the sesame seeds.

2. Add olive oil to a saute pan over medium.  Then add the tuna steak and sear for 2 minutes on each side.  Let rest a minute and then slice the tuna.

3. In another saute pan over medium heat add some olive oil.  Saute the onions for 2 minutes.  

4. In a blender, combine the tomatillo, onions, roasted garlic, avocado, jalapeno, cilantro, parsley, basil and champagne vinegar. Blend until smooth.  Transfer to a saucepan and heat on medium. Season with salt and pepper.

5. Serve the tuna with the tomatillo sauce.

Serves : 2

Source: Good Day New York

Cheese Ravioli with Fresh Vegetables

Ingredients :

1 lb mini round cheese ravioli, 

 cooked according to package directions

1/4 cup extra virgin olive oil

1 clove fresh garlic, chopped

2 7-oz jars roasted red peppers, sliced in strips

1 whole, medium fresh zucchini, sliced in half moons

1/2 cup black olives, sliced

1 cup chicken broth

Grated Parmesan to taste

Fresh chopped parsley for garnish

Salt and freshly ground black pepper

How To Prepare :

1. Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

2. Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.

3. Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Serves : 4

Source: Olive Garden

Spaghetti Sauce

Ingredients :

1 garlic clove

1/2 sweet onion

2 cups plain tomato sauce

1/2 teaspoon oregano

1/2 teaspoon salt

Pinch of sugar

1/4 teaspoon cinnamon

1/2 zucchini, cleaned and skin left on

1/2 bell pepper, seeded.

1/2 cup broccoli florets

1/2 cup eggplant

1 carrot

How To Prepare :

1. Sauté garlic and onion in a saucepan until tender.

2. Add tomato sauce and spices. Allow to simmer.

3. In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

4. Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

5. Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves : 4

Beef Lo Mein

Ingredient :

1 pound flank steak, cut in half lengthwise, 

then sliced across the grain in thin slices

3 tablespoons soy sauce

2 tablespoons Chinese rice wine or dry sherry

2 teaspoons cornstarch

2 tablespoons oyster sauce

1/2 teaspoon sugar

1/2 pound fresh Chinese egg noodles (lo mein noodles)

1 tablespoon sesame oil

4 tablespoons oil, divided

2 carrots, cut julienne

about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds

1 small (4-ounce) can sliced mushrooms, drained

How To Prepare :

1. Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes.

2. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.

3. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until

 al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.

4. Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.

5. Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.

6. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well.

Serves : 4

Source - Real and Healthy Chinese Food Recipes

Baked Potato Soup

Ingredients : 

1/2 medium brown OR yellow onion, chopped (about 3/4 cup)
1/4 cup (1/2 stick) butter
1/3 cup flour
1 quart chicken broth
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
Seasoned salt and garlic pepper to taste
1 to 1 1/2 cups shredded Cheddar cheese
1 to 1 1/2 cups crumbled cooked bacon
1/2 cup finely chopped green onions


How To Prepare : 

1. In large soup pot, cook brown onion in butter over medium heat until tender. 

2. Blend in flour until smooth; cook 1 minute, stirring. With wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth, over medium heat until mixture boils. 

3. Boil, stirring, 1 minute. 

4. Reduce heat to low. 

5. Add potatoes & Season to taste with seasoned salt and garlic pepper.

6. Finally Heat through a few minutes.

7. Divide soup into 6 soup bowls. Garnish with rows of Cheddar cheese, crumbled bacon and green onions. 8. Serve immediately. 

Servings : Makes 6 .



Source: The Recipe Secret Forum

Sfoglia's Chicken al Mattone

Ingredients : 

1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry

4 tablespoons fresh lemon juice, divided

3 tablespoons grapeseed oil or olive oil, divided

1 tablespoon chopped fresh rosemary plus additional sprigs for garnish

2 garlic cloves, pressed

Coarse kosher salt

1/4 teaspoon dried crushed red pepper

Chopped fresh Italian parsley

Preparation : 

1. Brick wrapped in aluminum foil or heavy cast-iron skillet

2. Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon chopped rosemary, and garlic in small bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.

3. Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over). Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer. 

4. Remove brick and transfer chicken to platter. Drizzle chicken  with remaining 2 tablespoons lemon juice and sprinkle with  crushed red pepper and parsley. Garnish with rosemary sprigs.

Serves : 4

Source: Bon Appetit

Blackberry Sorbet

A fresh fruit sorbet is a delightfully refreshing culmination to any meal. As a method of preserving the taste of a warm autumn into the depths of winter this simply-made sorbet is second to none. From [Blackberry Sorbet] late August to mid October wild blackberries can be picked from bushes by the side of country roads throughout Ireland. A wet summer followed by a warm, dry autumn will ensure a bumper crop.

Ingredients :

1 lb/ 500g/ 2 cups fresh blackberries

4 oz/ 125g/ 1/2 cup sugar

1/4 pt/ 125 ml/ 1/2 cup water

2 egg whites

How To Prepare: 

1. Clean the blackberries thoroughly and remove stalks. Liquidise the fruit in a blender and strain through a sieve. 

2. Dissolve the sugar in the water and boil for about 5 minutes to make a syrup. 

3. Add the blackberries and boil for a further minute. 

4. When the liquid has cooled, fold it into stiffly-beaten egg whites. 

5. Freeze in an ice-cream machine or in ice cube trays in the freezer compartment of a fridge.

6. If the latter is used, the mixture should be stirred about once an hour to prevent large ice crystals developing.

Serves : 4

Wild Rice Turkey Chili

Ingredients : 

1 medium onion,Chopped

2 cloves garlic,Minced

2 cups turkey,cooked, cubed

2 cups wild rice, Cooked

15 oz can great northern beans, drained

11 oz can white corn

2 (4 oz) can green chilies,Diced

14 1/2 oz chicken broth

1 teaspoon cumin, Ground

hot pepper sauce, To Taste

6 oz Monterrey jack,Shredded

How To Prepare : 

1. Heat oil in large pan over medium heat; add onion and garlic. Cook until tender. 

2. Add turkey, rice, beans corn, chilies, broth and cumin.

3. Cover and simmer over low heat to serving temperature. Stir in hot pepper sauce. 

4. Serve with cheese.

Serves :  6

Source : The Ultimate Chili Collection 

McDonald's Shamrock Shake

Ingredients : 

3 Cups vanilla ice cream
1 1/4 Cups milk, 2% or whole
1/4 teaspoon mint extract
4 drops green food coloring
Whipped cream, to top with
A cherry

How To Prepare : 

1. Start with the ice cream, scooping it into a blender. Then pour the milk on top.  Add the mint extract and food coloring, then blend sothat the food coloring and  mint is evenly absorbed.

2. Taste the mixture. If you'd like to add more mint or color, do so now. Blend again until smooth. 

3. Pour into a heavy shake glass and top with whipped cream and a cherry.

Serves :  2

Source: Recipe4Living

Chicken Pot Pies with Chanterelles

Ingredients : 

2 tablespoons olive oil

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

1 1/2 cups chopped onion

2 garlic cloves, chopped

2 large fresh thyme sprigs

2 bay leaves

1 teaspoon whole black peppercorns

16 cups water, divided

1/2 cup coarse kosher salt

1/4 cup sugar

4 cups ice cubes

1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed,

patted dry

Pot Pie Filling:

1/3 cup milk

4 garlic cloves, peeled

1/3 cup water

3 tablespoons cornstarch

3 tablespoons olive oil, divided

1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped

3 cups 1/2-inch cubes peeled carrots

3 cups 1/2-inch pieces leeks (about 3; white and pale green parts

only)

3 cups 1/2-inch cubes peeled white-skinned potatoes

2 tablespoons chopped fresh thyme

3 1/2 cups (or more) low-salt chicken broth

1 10-ounce package frozen peas, thawed

1 cup heavy whipping cream

4 teaspoons fresh lemon juice

3/4 teaspoon hot pepper sauce

1/2 teaspoon white truffle oil (optional)

Chicken-Fat Puff Pastry

Special Equipment:

6 2-cup ramekins or soufflé dishes

Chicken:

How to Prepare :

1. Heat oil in large deep pot over medium-high heat. Add carrots, celery, and onion; sauté until golden and tender, about 10 minutes. Add garlic, thyme, bay leaves, and peppercorns; stir 2 minutes. Add 8 cups water, 1/2 cup coarse salt, and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add

remaining 8 cups water and 4 cups ice cubes. Let stand until brine is cooled completely. Submerge chicken in brine; cover and chill at least 12 hours and up to 24 hours.

2. Preheat oven to 375°F. Remove chicken from brine. Rinse chicken and pat dry; place in roasting pan. Sprinkle chicken with pepper; roast until cooked through and juices run clear when thickest part of thigh is pierced, about 1 hour 20 minutes.

3. Transfer chicken to platter; cool slightly. Spoon fat from roasting pan into small container. Cover; freeze fat until firm; reserve for puff pastry. Discard skin and bones. Tear chicken meat into large bite-size pieces; reserve for filling. DO AHEAD Chicken fat and chicken pieces can be made 1 day ahead. Keep fat frozen. Cover and chill chicken.

Pot Pie Filling:

1. Combine milk and garlic in small saucepan; simmer 2 minutes. Remove garlic from milk and chop finely; discard milk. Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside.

2. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to bowl. Add remaining 2 tablespoons oil to same pot; add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes. Add chopped garlic and thyme; stir 2 minutes. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer. 

3. Rewhisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes. Stir in chicken, mushrooms, peas, and cream; simmer uncovered until heated through and mixture has consistency of stew, adding more broth by 1/4 cupfuls if mixture is too thick, 6 to 7 minutes. Stir in lemon juice and hot pepper sauce. Season to taste with salt and pepper. Mix in truffle oil, if desired.  Divide pot pie filling among six 2-cup ramekins or soufflé dishes. DO AHEAD Can be made 6 hours ahead. Cover and chill.

4.Preheat oven to 375°F. Top each pot pie with 1 baked puff pastry round. Bake pot pies until filling is heated through, about 15 minutes if warm or at room temperature and 25 minutes if chilled.

Service : 6

Source: Bon Appetit

Cheesecake Factory Stuffed Mushrooms

Ingredients :  

1 pound large button mushrooms

2 tablespoons olive oil

2 tablespoons butter

2 garlic cloves, minced

2 green onions, minced

3/4 cup sherry or white wine (divided use)

Juice of 1/2 lemon

Salt and freshly ground pepper

1 cup Italian-style seasoned bread crumbs

1/2 cup grated parmesan cheese

1/2 cup grated fontina cheese (divided use)

How To Prepare : 

1. Preheat oven to 350 F. Rinse mushrooms well, pat dry and remove stems. Reserve stems. Use a pastry brush to coat mushroom tops all over with olive oil; place in a shallow baking pan just large enough to hold them in a single layer. Finely chop the stems and set aside.

2. Place any remaining olive oil with the butter in a heavy skillet and melt butter over medium heat. Sauté garlic and green onion until fragrant, 2 to 3 minutes. Add mushroom stems and cook a minute more.

3. Off heat, stir in 1/4 cup of the wine, the lemon juice and bread crumbs; toss with 2 forks to mix well. Stir in the parmesan and half the fontina. Mixture should be moist enough to stick together; add more wine if needed.

4. Spoon filling into mushroom caps. Top with remaining fontina. Pour remaining wine over the mushrooms (it will run off to make a sauce). Bake 8 to 10 minutes, or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve. 

Servings :Makes 4 

Source: Dallas News

Bonefish Grill's Chimichurri Sauce

Ingredients :

8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil

How To Prepare :

1. Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.

2. Add Italian parsley and pulse chop until parsley is 1/8 inch in size.

3. Add the olive oil and blend in quickly. (Do not over blend)

4. Allow the sauce to marinate for 30 minutes before serving.

Servings : Makes 10

Black Bean Soup

Ingredients : 

2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight, drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
salt and pepper, to taste

How To Prepare : 

1. Saute onions and garlic in butter until transparent.

2. Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours.

3. Remove ham bone and bay leaf.

4. Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Service: Serve  in soup bowls garnished with sliced jalapeno.

Salmon Bisque

Ingredients :
1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 3/4 cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch
cubes), about 1 1/2 pounds
2 tablespoons flour
2 cups heavy cream

How To Prepare :

1. Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.

3. While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

4. Ladle the soup into bowls, and serve garnished with dill sprigs.

Serves 4-8

Source: LA Times

cook book recipes

I used to love to just throw food together. Part of it was laziness, but another part of it was just the joy in experimenting. I would never use cooking recipes at all – not if I could help it. I had dozens of cookbooks, but I never consulted the cookbook recipes. Most of them I inherited from friends who were moving in and out of town, which made it easy to amass quite a collection. I didn't want to get rid of them, but I saw very little need for them. After all, my cooking was pretty good.

Then one day, one of my friends – a serious gourmet – came over. He made the most delicious dish. It was an Italian dish – calzones I think – and it was one of the best things I had ever had. I asked how he came up with it, and to his my surprise he told me he had just follow the cookbook recipe.

At first, I was a little bit surprised. I knew that he was someone who love to experiment on his own, and it wasn't  like him to use cookbook recipes. I asked him about it, and he told me about how much he had grown as a cook. Since he started using a recipe cookbook, he had gotten more compliments on his meals than ever before. He had been eating healthier, and his meals had been much more delicious than they used to be. Hearing all this, I couldn't help but admit that cookbook recipes made some sense.

I am not very good at following directions, so I started my recipe cooking pretty simple. I did a lot of rice dishes, crockpot dishes, and simple baking. Just learning to set the temperature like they say, add just enough salt, the right proportion of water, and the right spices was novel for me. When I was ready, however, I got into some more advanced, difficult cookbook recipes. I had always wanted to try cooking Thai food, so I figured it was my chance to begin. It didn't turn out so well the first time I tried it, but I persevered.

Soon, I had a recipe book of my own. It was compiled of some of my favorite cook book recipes, many of them altered with slight variations to fit my tastes. I can't say that I am quite as creative at cooking as I used to be, but I certainly cook much better food. Some of it is completely to die for.

Homemade Beef Pot Pie Recipe

Hearty beef pot pie is a great meal to serve on a cold day or any time you want something that really sticks to your ribs. You can add extra zing to this recipe by adding 1 large chopped onion and mix in 1/3 cup of red wine with the gravy.

1 pound sirloin steak, cubed
Salt and pepper to taste
1 (14 oz.) can beef broth
3 large carrots, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9-inch) refrigerator pie crusts

Directions

Preheat oven to 350 degrees.

In a saucepan over medium high heat, brown the pieces of meat on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.

In a 2-quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes).

When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef.

Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.

Line a 9-inch pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.

Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

Hamburger Pie

=> Hamburger Pie Recipe: All American Hamburger Pie

This recipe is an American favorite. We love hamburgers, so making a pie out of our favorite meat sandwich is a winning idea. To give this recipe a richer flavor, you can substitute 1 can of mushroom soup for 1 can of tomato soup.

4 potatoes
1 pound lean ground beef
1 onion, chopped
2 (10.75 oz.) cans condensed tomato soup
1 (15 oz.) can green beans, drained
1 cup cheddar cheese, shredded

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Peel and quarter the potatoes and put into boiling water; cook for 15 minutes, or until tender. Drain and mash. Set aside.

In a large skillet, cook ground beef and onion over medium high heat until the beef is brown; drain. Stir in the tomato soup and green beans.

Pour mixture into a 9x13-inch baking dish. Mound the mashed potatoes around the meat mixture (do not cover meat). Sprinkle cheese on top of the potatoes.

Bake for 30 minutes, or until potatoes are golden.

Beef Pot Pie

=> Cheeseburger Pie Recipe: Easy Cheeseburger Pie

Cheeseburger, cheeseburger, cheeseburger! Need I say more?

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tomato, sliced
1/2 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 cup shredded cheddar cheese
1/2 cup buttermilk baking mix
1 cup milk
2 eggs

Directions

Preheat oven to 400 degrees. Grease a 10-inch deep dish pie plate.

In a large skillet, cook beef, onion and garlic over medium heat until beef is brown; drain. Spread beef mixture into the pie plate.

Sprinkle beef with salt, pepper and oregano. Arrange tomato slices on top of meat. Sprinkle cheese on top.

In a small bowl, combine together the baking mix, milk and eggs. Pour over cheese.

Bake for 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.


=> Hamburger Pie Recipe: Corn Bread Hamburger Pie

This is a nice variation on the basic hamburger pie recipe. The cornbread mix adds a nice sweetness and blends very well with the other ingredients. For an extra treat, add 1 can of creamed corn to the cornbread mix.

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 oz.) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 oz.) package corn bread/muffin mix
Minced fresh parsley (optional)

Directions

Preheat oven to 400 degrees.

In a large oven proof skillet, cook the beef, onion and green pepper over medium high heat until meat is brown; drain. Stir in the soup, salsa, ketchup and steak sauce.

Prepare the cornbread batter according to package directions; let stand for 2 minutes. Spoon batter over beef mixture. Bake for 15 minutes or until corn bread is lightly browned. Garnish with parsley.

Beef Jerky Recipes

Over the years, humans have strived for a method of preserving meat that also retained the flavor. This was achieved with Beef Jerky, which is meat cut into strips with the fat removed. The next step is to marinate the meat in a salty, spicy or sweet liquid and then it is dried. The drying can be done artificially or by sun drying. The usual meat used for Beef Jerky recipes is brisket or round or flank steak. The meat does not have to be refrigerated.

Jerky is normally made from beef but alternatives can include turkey, alligator, ostrich, moose, caribou, elk meat and venison. Fish too can be used, such as tuna or salmon. The smoking or salting preservative methods keep the nutritional value of the food and Beef Jerky recipes are popular with people who are traveling or camping, as they are slow to perish. Commercially produced jerky can be stored for up to a year and home made can be kept for one to two months. The dishes are most commonly found in the USA, Canada and Europe.

Beef Jerky

The marinade used makes all the difference to the meat and keen cooks can experiment with their own recipes or buy ready made products. Seasonings are important too and often include cayenne pepper, cheese powder or white pepper. One of the classic Beef Jerky recipes includes a marinade with brown sugar, seasoning, Teriyaki Sauce and garlic. Other popular flavors are onion powder, Worcestershire Sauce, soy sauce, dark corn syrup, molasses or liquid smoke.

There are regional variations to jerky and some are more spicy than others. Chinese Beef Jerky uses typical Chinese ingredients of dry sherry, honey, ginger, red pepper, soy sauce and white pepper. Blue Ribbon Beef Jerky is a simple blending of soy sauce and Chinese 5-Spice Powder. There is a whisky jerky recipe with a cup of Jack Daniels, ketchup, onion, chili powder, lime juice, apple cider vinegar, thyme and sage. Wisconsin Beef Jerky uses onion powder, sea salt, ground black pepper corns, soy sauce, Worcestershire Sauce and liquid smoke.

Any taste can be easily accommodated in Beef Jerky recipes. An Indian flavor is attained with ready made curry powder or by blending coriander, turmeric and ground cumin together. These ingredients are then mixed with chili powder and ginger. Cajun cooking can also be applied to jerky with the addition of Tabasco or Louisiana Hot Sauce. Jerky is there for all to enjoy!

White Pizza

 Ingredients :

1 pre-made Pizza shell, 12"
(or pizza dough rolled out to 12")
2 tablespoons Olive oil
4 teaspoons Garlic; chopped fine
2 tablespoons Basil, fresh; OR
2 teaspoons Basil, dried
2 medium Tomato; thinly sliced
1/4 pound Mozzarella; grated, or to-taste
1/4 pound Provolone; grated, or to-taste
1/4 cup Romano; grated
2 teaspoons Oregano, dried

How To Prepare : 

1. Brush crust with olive oil, sprinkle with garlic and basil.

2. Arrange tomato slices over crust and top with grated mozzarella, provolone, and Romano cheeses.

3. Bake in a hot preheated oven (425 to 450 degrees F) 12 to 15 minutes or until cheese has melted and crust is lightly browned. Sprinkle with oregano.

4. For best results, bake on parchment paper directly on pizza stone or oven tiles

Makes 1 Pizza




Source - 212 Hot & Delicious Pizza Recipes