Cooking

See this at: williams-sonoma.com| Added on 02/24/08

In a bowl, combine the cheddar cheese, pimentos, green onions, 1/2 tsp. of the salt, the cayenne and black pepper. Stir in the mayonnaise until incorporated. Refrigerate the pimento cheese until ready to use. In a bowl, combine the ground beef and... See more

In a bowl, combine the cheddar cheese, pimentos, green onions, 1/2 tsp. of the salt, the cayenne and black pepper. Stir in the mayonnaise until incorporated. Refrigerate the pimento cheese until ready to use. In a bowl, combine the ground beef and the remaining 1 tsp. salt. Divide into 12 equal portions and gently form into balls. Using a mini burger press, shape the balls into patties. Heat a nonstick grill pan over medium-high heat. Working in batches, cook the burgers for 1 to 2 minutes, then flip them. Spoon the pimento cheese onto the burgers and cook for 1 to 2 minutes more, or until done to your liking. Serve the burgers immediately on Parker House rolls with your favorite burger accompaniments and French fries. Serves 4. Williams-Sonoma Kitchen. * Our Company * Williams-Sonoma Inc. * Site Map * Terms & Conditions / Privacy * Business Sales * Shop * Catalog Quick Shop * Request a Catalog * Store Locator * Store Events * Gift Cards See less

See this at: williams-sonoma.com| Added on 02/24/08

2 Tbs. unsalted butter, plus melted butter for brushing 2 apples, peeled, cored and diced 2 Tbs. sugar 1/4 tsp. ground cinnamon, plus more for sprinkling

2 Tbs. unsalted butter, plus melted butter for brushing 2 apples, peeled, cored and diced 2 Tbs. sugar 1/4 tsp. ground cinnamon, plus more for sprinkling See less

See this at: williams-sonoma.com| Added on 02/24/08

This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour.

This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour. See less

See this at: macys.com| Added on 02/04/08

Sometimes it's necessary to recalculate a recipe in order to make smaller or larger servings. Instead of struggling with tedious mental math, this handy magnet is a quick reference that helps you halve or quarter ingredients at a glance. Limited... See more

Sometimes it's necessary to recalculate a recipe in order to make smaller or larger servings. Instead of struggling with tedious mental math, this handy magnet is a quick reference that helps you halve or quarter ingredients at a glance. Limited lifetime warranty. See less

Highlights: $9.99

See this at: allrecipes.com| Added on 10/26/07

* 4 tablespoons olive oil, divided * 1 onion, chopped * 1/4 cup balsamic vinegar * 1 1/2 cups uncooked Arborio rice * 1/4 cup dry white wine * 7 cups hot chicken broth * 2 tablespoons butter * 2 cups chopped cooked chicken breast * salt and pepper to... See more

* 4 tablespoons olive oil, divided * 1 onion, chopped * 1/4 cup balsamic vinegar * 1 1/2 cups uncooked Arborio rice * 1/4 cup dry white wine * 7 cups hot chicken broth * 2 tablespoons butter * 2 cups chopped cooked chicken breast * salt and pepper to taste * 2 tablespoons chopped fresh thyme See less

See this at: allrecipes.com| Added on 10/29/07

* Preheat the grill for medium heat. * In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. * Lightly oil the... See more

* Preheat the grill for medium heat. * In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. * Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! See less

See this at: allrecipes.com| Added on 10/29/07

* Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water. * Heat remaining olive oil in a 10 inch skillet over medium heat. Cook... See more

* Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water. * Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. * Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese. See less

See this at: allrecipes.com| Added on 10/26/07

* Preheat the oven broiler. Line a broiler pan with foil. * Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork. * Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic,... See more

* Preheat the oven broiler. Line a broiler pan with foil. * Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork. * Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks. See less

See this at: allrecipes.com| Added on 10/26/07

* In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes. * Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2... See more

* In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes. * Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork. * Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice. See less

See this at: allrecipes.com| Added on 10/26/07

A delicious French classic: chicken rolled around ham and Swiss cheese.

A delicious French classic: chicken rolled around ham and Swiss cheese. See less

See this at: williams-sonoma.com| Added on 10/16/06

Internet/Catalog Only Just before the holidays, people wait for hours at the Willie Bird ranch in Sonoma County, California, to buy fresh organic and free-range turkeys. A diet of only natural grains and vegetable proteins results in a very... See more

Internet/Catalog Only Just before the holidays, people wait for hours at the Willie Bird ranch in Sonoma County, California, to buy fresh organic and free-range turkeys. A diet of only natural grains and vegetable proteins results in a very flavorful, juicy bird. For the fresh organic turkeys, the Oregon Tilth certifies their having been raised free of artificial pesticides and chemicals. To help determine what weight you’ll need, we recommend 1 lb. per guest. For example: A 10- to 12-lb. turkey should be adequate for a party of ten – but you may choose to order a larger bird if you’re counting on having leftovers. Only a limited number of these fresh turkeys are available; please order by noon (PST), Nov. 17 for Thanksgiving or by noon, Dec. 17 for Christmas. Shipped fresh, your turkey will arrive by Tuesday, Nov. 21 or Friday, Dec. 22. A Williams-Sonoma exclusive. See less

Highlights: 18-20 Lbs., Thanksgiving $89.00

See this at: cooks.com| Added on 10/08/06

2 (10 oz.) pkg. frozen green beans, thawed 4 tbsp. butter 1/4 tsp. dried rosemary, crumbled 1/2 tsp. salt 1/8 tsp. pepper Drain beans on paper towels. Meanwhile, in medium skillet, melt butter. Add beans, rosemary, salt and pepper; saute until heated... See more

2 (10 oz.) pkg. frozen green beans, thawed 4 tbsp. butter 1/4 tsp. dried rosemary, crumbled 1/2 tsp. salt 1/8 tsp. pepper Drain beans on paper towels. Meanwhile, in medium skillet, melt butter. Add beans, rosemary, salt and pepper; saute until heated through, about 4 minutes. See less

See this at: foodnetwork.com| Added on 10/08/06

Preheat oven to 400 degrees F. In a large roasting pan or baking sheet, spread the cubed potatoes evenly. Drizzle the olive oil over the potatoes, and season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Cover with... See more

Preheat oven to 400 degrees F. In a large roasting pan or baking sheet, spread the cubed potatoes evenly. Drizzle the olive oil over the potatoes, and season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Cover with foil and place in oven. Bake for 45 minutes, remove foil and bake for an additional 15 minutes and allow potatoes to brown. Serve with your favorite meat or fish dish. See less

See this at: elise.com| Added on 08/27/06

3 baskets of fresh strawberries 1/2 cup sugar Whipping cream Vanilla Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to... See more

3 baskets of fresh strawberries 1/2 cup sugar Whipping cream Vanilla Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices). After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them. Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream. See less

See this at: magazines.ivillage.c...| Added on 06/18/06

1. Place potatoes in a 2-quart saucepan; cover with water. Bring to a boil and cook just until tender -- 3 to 5 minutes. Drain well. 2. Heat coals in grill to medium-low. Place grill rack 4 inches above coals. In a large bowl, combine potatoes, olive... See more

1. Place potatoes in a 2-quart saucepan; cover with water. Bring to a boil and cook just until tender -- 3 to 5 minutes. Drain well. 2. Heat coals in grill to medium-low. Place grill rack 4 inches above coals. In a large bowl, combine potatoes, olive oil, salt, and pepper. Place potatoes on rack; cook until browned, 10 to 15 minutes, turning once. Transfer potatoes to serving plates. See less

Highlights: We'll bill you later -- 12 issues for just $12.

See this at: foodsubs.com| Added on 04/18/06

basil Pronunciation: BAY-zuhl or BAHZ-uhl Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Notes: Basil is widely used in Mediterranean countries, where it flavors everything from pasta sauces to pesto, and in Southeast Asia, where it's often... See more

basil Pronunciation: BAY-zuhl or BAHZ-uhl Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Notes: Basil is widely used in Mediterranean countries, where it flavors everything from pasta sauces to pesto, and in Southeast Asia, where it's often stir-fried with other ingredients. There are numerous varieties, ranging from the more pungent Asian basils to the sweeter and milder European varieties. Use dried basil only in a pinch--it's not nearly as flavorful as fresh. Substitutes: oregano OR thyme OR tarragon OR summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai cuisine) See less

See this at: pizzamaking.com| Added on 04/15/06

Reccommendations for first timers: -get a good flour (high gluten seems to make a big difference) -knead or mix for reccommended time, do no skimp. -believe the recipe procedures. My wife is a great cook and baker, but knows very little about good... See more

Reccommendations for first timers: -get a good flour (high gluten seems to make a big difference) -knead or mix for reccommended time, do no skimp. -believe the recipe procedures. My wife is a great cook and baker, but knows very little about good pizza. Generally, she has a different procedure for making dough. Stick with the procedure to the letter at least for the first tije, then deviate if necessary afterward. -I had to clean the semolina off the stone as it was burning vbetween pizza, haven't seen that stated anywhere, it may be common knowledge, but I'm new at this. -If you are cooking in the oven, make sure to let the stone come back up to temp (and also, give a good 30+ min for it to come to temp). See less

See this at: foodnetwork.com| Added on 04/15/06

1 tablespoon butter 1 egg, lightly beaten 1/2 cup onion, finely chopped 1 pkg frozen chopped spinach, thawed and drained 8 sheets phyllo 1 cup crumbled feta cheese 1 stick butter, melted Salt Pepper In a skillet melt butter and cook onion for about 3... See more

1 tablespoon butter 1 egg, lightly beaten 1/2 cup onion, finely chopped 1 pkg frozen chopped spinach, thawed and drained 8 sheets phyllo 1 cup crumbled feta cheese 1 stick butter, melted Salt Pepper In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed. See less