See this at: smittenkitchen.com| Added on 09/20/08

It took me almost eight months to make this recipe. It took less than two seconds to regret waiting that long. Let this serve as a warning–it doesn’t have to happen to you. This is the Big Crumb Coffee Cake of my dreams, and oh, I have dreamed about... See more

It took me almost eight months to make this recipe. It took less than two seconds to regret waiting that long. Let this serve as a warning–it doesn’t have to happen to you. This is the Big Crumb Coffee Cake of my dreams, and oh, I have dreamed about this for a very long time–like, 15 years, I’m afraid to say. It dates back to the bakery where I worked in high school that used to fill a sheet tray with gorgeous, cinnamon and brown-sugar clustered buttery crumbs, spread a thin layer of cake doughnut batter over it and, once baked, flip it out onto a tray where it was showered with an avalanche of powdered sugar. The proportions were perfect every time: one-third cake to two-thirds of the kind of rubble that were impossible to walk by without pulling off a piece of crater-leaving telltale sign. Not that I would do a thing like that. Of course not. But I sure did think about it. Honestly, I still do. I haven’t found an acceptable substitution since, and please do not even waste my time... See less

See this at: opensourcefood.com| Added on 09/20/08

Not much to say to a this nice comfort food just for about anytime. * chop up the onion and garlic * add some olive oil into a pot and heat up * add the onion garlic and let it sweat a bit * chop up the leeks and add to the pot * stir and sizzle for... See more

Not much to say to a this nice comfort food just for about anytime. * chop up the onion and garlic * add some olive oil into a pot and heat up * add the onion garlic and let it sweat a bit * chop up the leeks and add to the pot * stir and sizzle for 5 minutes * chop up the tomatoes and add to the pot * let it come to a boil * add the vegetable stock and marjoram, let it come to aboil once again * reduce heat and simmer with the lid on top for about 30 minutes * take off the heat and blend with a hand blender then sieve with a mesh strainer or colander * put it back into the pot and reheat if necessary * season with salt and pepper * serve with a splash of sour cream See less

See this at: opensourcefood.com| Added on 09/20/08

This dish made a great summer-tasting dinner, but it was substantial enough to feel nice and full afterwards. The lime mash was something I dreamed up on the train - it works really well with the clean taste of the sashimi tuna. Serves 2. Prepare the... See more

This dish made a great summer-tasting dinner, but it was substantial enough to feel nice and full afterwards. The lime mash was something I dreamed up on the train - it works really well with the clean taste of the sashimi tuna. Serves 2. Prepare the dressing: * Dry-fry the garlic cloves until they are blackened slightly. Squeeze out the garlic pulp into a blender. * Add the ginger and chillies. Blend. Add the liquid ingredients, blend and season to taste. Save in the fridge - this makes more than enough to last you for several dishes. Prepare the tuna: * Pour the soy sauce, apple vinegar and sesame oil into a shallow dish. Lay the tuna on the liquid, cover and put in the fridge. Allow half an hour (or more if you have time) then turn and put back in the fridge. * Once the tuna is marinated nicely, drain the liquid off. Season the tuna with salt and pepper. Sprinkle liberally with sesame seeds, to cover the tuna completely. Pat down to secure the seeds on the flesh. * Wrap the tuna in... See less

See this at: epicurious.com| Added on 09/20/08

Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at... See more

Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes. Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer. Scrape marshmallow mixture into prepared pan. Smooth top with wet... See less

See this at: deliaonline.com| Added on 09/19/08

This great classic butter sauce from France can be tricky if it gets too much heat, so great care is in order here. However, since the advent of blenders and processors, the risk is not as large as it used to be with hand whisking over hot water. It... See more

This great classic butter sauce from France can be tricky if it gets too much heat, so great care is in order here. However, since the advent of blenders and processors, the risk is not as large as it used to be with hand whisking over hot water. It has to be said that a blender is best, but a processor works well, too. My own problem has always been how to keep it warm, as I always like to make it in advance, and overheating will make it curdle. There are two possible answers for this: either use a wide-necked Thermos flask rinsed with boiling water, or to make a lighter, more stable version, try Foaming Hollandaise. Either version of this supremely wonderful sauce can be used for serving with asparagus or artichokes, or with any kind of grilled or poached fish. And served with Eggs Benedict, it's a positive star. See less

See this at: recipes.lightandtast...| Added on 09/19/08

Coat two 8-oz. ramekins or custard cups with nonstick cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. Place on a baking sheet. Bake at 350° for 20-25 minutes or... See more

Coat two 8-oz. ramekins or custard cups with nonstick cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°. In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; top with hollandaise sauce and parsley. Yield: 2 servings. See less

See this at: yumsugar.com| Added on 09/19/08

* Preheat oven to 375ºF. * Grease a small ramekin or one slot in a muffin tin. Place two pieces of ham inside the ramekin, make sure they overlap to create a sort of crust. Set aside. * In a small pan on medium heat, heat a small amount of oil until... See more

* Preheat oven to 375ºF. * Grease a small ramekin or one slot in a muffin tin. Place two pieces of ham inside the ramekin, make sure they overlap to create a sort of crust. Set aside. * In a small pan on medium heat, heat a small amount of oil until shimmering. Add garlic and sauté until fragrant. * Add tomatoes to pan, salt, and cook for a few minutes. * Spoon tomato mixture into the ham shell. Add a splash of milk and cheese. * Crack an egg on top of the mixture. Sprinkle with salt and pepper. * Place ramekin on baking sheet and place into the oven. Bake for about 20 minutes or until egg white has set. See less

See this at: williams-sonoma.com| Added on 09/19/08

In an electric skillet set on medium-high heat, melt 2 Tbs. of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3... See more

In an electric skillet set on medium-high heat, melt 2 Tbs. of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Transfer the potato mixture to a large bowl and let cool for about 10 minutes. Add the corned beef, parsley, eggs, flour, salt and pepper and stir to combine. Shape the mixture into 16 patties. In the electric skillet set on medium-high heat, melt the remaining 2 Tbs. butter with the oil. When it is hot, fry the patties, turning once, until lightly browned and crisp, 3 to 5 minutes per side. Transfer 2 patties to each individual plate. Top each patty with a poached egg. Serve immediately. Serves 8. 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

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See this at: epicurious.com| Added on 09/19/08

Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at... See more

Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes. Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer. Scrape marshmallow mixture into prepared pan. Smooth top with wet... See less

See this at: cooking.com| Added on 09/19/08

In a food processor, combine flour, confectioners' sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. | Pat into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees F for 12-14 minutes or until... See more

In a food processor, combine flour, confectioners' sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. | Pat into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees F for 12-14 minutes or until set and the edges are lightly browned. | Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. | Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. | Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details. See less

See this at: smittenkitchen.com| Added on 09/19/08

Last week I stumbled into my new favorite coffee shop for The Latest Morning Coffee, Ever because I am still adjusting to this new schedule of having “everything” but also “anything” to do at any given time. [One of these days I'll get into all of... See more

Last week I stumbled into my new favorite coffee shop for The Latest Morning Coffee, Ever because I am still adjusting to this new schedule of having “everything” but also “anything” to do at any given time. [One of these days I'll get into all of these changes--the way that I stomp on the grave of business casual attire; the fact that, yes, I still get up early each day and shower and put on mascara; oh, and more relevantly to this site, the breakfasts and lunches I put together (that is, once I get past the yogurt and PB&J sandwich phase, though no promises that will be be happening any time soon)--but for now, suffice it to say that I am still in the Adjustment Phase... Hence the 12:30 p.m. "morning coffee."] As it was obviously time for lunch–but still, my internal screams for delicious, bitter, cold coffee demanded to be placated–my stomach was grumbling as I walked in, and I had zero resistance when my hand literally bumped into the jar of chocolate-hazelnut biscotti while going... See less

See this at: weightwatchers.com| Added on 09/19/08

* Preheat oven to 350°F. * To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces... See more

* Preheat oven to 350°F. * To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes. * Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest. * As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving. See less

See this at: allrecipes.com| Added on 11/14/07

* In a medium bowl, mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving.

* In a medium bowl, mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving. See less

See this at: allrecipes.com| Added on 11/14/07

SUBMITTED BY: Esther Nelson PHOTO BY: chestnut "I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful!... See more

SUBMITTED BY: Esther Nelson PHOTO BY: chestnut "I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well." See less