Preheat oven to 475 degrees F. Line a 15x10x1-inch baking pan with nonstick foil. Arrange chips on baking pan.
Dollop hummus over chips. Top with spoonfuls of pesto and artichoke salad. Sprinkle with cheese, shallot, and red pepper. Bake 6 to 8 minutes or until the cheese is softened.
Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with...
Seperate salmon saving juice ,seperate the bones and skin. then shredd salmon into fine pieces,put into a mixing bowl adding the juice from the salmon,adding,beaten eggs,onions, salt,pepper,and then matzah meal.mix all ingredients well. Heat frying pan on medium heat. Form mixture into patties and fry on both sides until well browned. Makes approximately 14 patties. Serve hot or even cooled .
1. Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside.
3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium....
1. Cook fettuccine according to package directions; drain. Set aside.
2. Meanwhile, in a large skillet cook asparagus or broccoli and mushrooms in margarine or butter for 5 minutes or until just tender. Add lobster and half-and-half or light cream; heat through.
3. Add cooked fettuccine to the skillet. Then add Parmesan cheese, 1/8 teaspoon pepper, and nutmeg. Toss until pasta is coated. If necessary, cook for 2 to 3 minutes until sauce is desired consistency. Serve immediately. Sprinkle with additional pepper and serve with...
1. In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of flour mixture.
2. In another medium bowl combine the milk, pumpkin, egg product, and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
3. Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes...
Step 1:
Wash the vegetables.
Step 2:
Cut mozzarella into 1/4 thick slabs.
Step 3:
Place the mozzarella in bowl and cover with approx 1/4 cup red wine vinegar and 1/2 cup balsamic vinegar.
Step 4:
Peel the garlic and onion and de-stem the basil.
Step 5:
Julienne the onion and chop the other ingredients coarsely.
Step 6:
Add the ingredients to a bowl with mozz and vinegar. Add black pepper. Stir until everything is covered, making sure not to tear up the...
Step 1:
Start by washing and preparing your ingredients. Mince your garlic and dice your onions up. Ditto for your ginger.
Step 2:
This is the toughest part of the soup right here. Cut the chile lengthwise and remove the seeds unless you want to overpower your soup with heat. Slice it into tiny rings and then wash your hands. Don't rub your eyes or nose or anything else until you've washed your hands. Learn from my experience.
Step 3:
After you've washed your hands, peel your potatoes and remove any...
An endevour to make Aloo Gobi earlier this week left a surplus of cauliflower in the fridge that either had to be used, or it would go sour and stink to high heaven. I don't like to see food go to waste, so I made soup out of what was left.
1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables aside.
2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges....
Most quesadillas send your calorie budget through the roof because of all the cheese. This vegetable-stuffed version uses fat-free cream cheese and sweet peppers, saving you calories and fat.
1. Blend together BACARDI Mixers Fuzzy Navel mix, orange juice, ice cream and BACARDI Rum.2. Add ice and blend for 45 to 60 seconds or until uniform.3. Garnish with orange slices and whipped cream.4. Serves five people.
1. Blend together BACARDI Mixers Strawberry Daiquiri mix, BACARDI Gold and ice for 45 to 60 seconds or until uniform. 2. Garnish with star fruit. 3. Serves five people.
1. Blend together BACARDI Mixers Rum Runner mix, BACARDI Rum and ice for 45 to 60 seconds or until uniform.2. Garnish with blackberries. 3. Serves five people.
Preheat oven to 200°F. Put an ovenproof platter in oven to warm.
Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes. 3Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion...
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)
This recipe is an accompaniment for Short Ribs Provençale with Crème Fraîche Mashed Potatoes.
Bring a 6-quart pot of salted water to a boil. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes. Transfer vegetables with a slotted spoon to a large bowl. Add pasta to boiling water and cook until al dente, then drain in a colander.Meanwhile, heat 2 tablespoons oil in a deep 12-inch skillet over high heat until hot but not smoking and sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Transfer oil with garlic and red pepper to a cup. Add remaining 2...
Packed with springtime vegetables, this meal is a quick fix for the winter blues.
Make mushroom stock:Quarter 1 1/2 pounds white mushrooms (about 9 cups quartered), then pulse in a food processor in 2 batches until finely chopped. Melt 1/2 stick butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté chopped mushrooms, stirring occasionally, until liquid from mushrooms is evaporated, 10 to 15 minutes. Add Madeira and boil, stirring occasionally, until all of liquid is evaporated, 5 to 8 minutes. Add water and dried porcini and bring to a boil, then reduce heat and simmer, uncovered,...
Lauren Farber of Wellesley, Massachusetts, writes: "I have eaten twice at Lumière in West Newton, Massachusetts, and each time I have enjoyed the mushroom soup. Can you help me get the recipe?"
A combination of white and porcini mushro
Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top...
Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.Cooks' note:Dressing keeps, covered and chilled, 1 month.
Moroccan Chicken With Eggplant, Tomatoes, And Almonds
Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
...
This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.
Grilled Halibut With Lima Bean And Roasted Tomato Sauce
Put oven rack in middle position and preheat oven to 450F.
Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool...
Since lima and fava beans have a shorter growing season than most local tomatoes, we\'ve given frozen edamame, available year-round, as an alternative to make this recipe more versatile.
