See this at: bettycrocker.com| Added on 01/01/10

1. Heat oven to 425ºF. Spray cookie sheet with cooking spray. | 2. In large bowl, stir gingerbread ingredients until soft dough forms. On surface...

See this at: nolacuisine.com| Added on 07/28/09

Back when I did my review of Cajun Grocer’s Turducken in November, Charlie asked me if I would like to do a review of their Live Louisiana Crawfish when the season came around. Hmm…live Louisiana crawfish, for free? Let me think about it…..just... See more

Back when I did my review of Cajun Grocer’s Turducken in November, Charlie asked me if I would like to do a review of their Live Louisiana Crawfish when the season came around. Hmm…live Louisiana crawfish, for free? Let me think about it…..just kidding, of course! Thanks a million to Charlie and the folks at [...] See less

See this at: nolacuisine.com| Added on 07/28/09

Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into... See more

Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces. When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.. Alternatively, you can let the machine do the work, but for me, bread is a touch thing. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into a flat round about 9 inches across (it will expand to... See less

See this at: gourmetsleuth.com| Added on 12/23/08

The Key Lime lime (Citrus aurantifolia Swingle), also referred to as a Mexican Lime, bears a profuse amount of small, thin-skinned, greenish-yellow limes. This juicy lime is known for its distinctive aroma high-acid content. The picture below shows... See more

The Key Lime lime (Citrus aurantifolia Swingle), also referred to as a Mexican Lime, bears a profuse amount of small, thin-skinned, greenish-yellow limes. This juicy lime is known for its distinctive aroma high-acid content. The picture below shows the size and color difference between the more common Persian lime and the Key Lime. For more information about Key Limes visit Keylime.com Key Lime Pie originated in Key West, Florida by the local residents referred to as "Conchs". The original version was made before the days of refrigeration. There were no cattle in the area so the only milk available was canned milk originally brought in by ship, later by train. This is why the recipe uses canned milk and not fresh. Also, the traditional key lime pie would not be cooked. The acid from the lime juice would set and thicken the egg yolks. Because of the potential of Salmonella bacteria it is best to cook the dessert and bring the yolks up to a temperature of at least 110 degrees. See less

See this at: fruitundressed.com| Added on 10/29/09

Simple Recipes

Simple Recipes See less

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

* 3 cups cubed cooked chicken breast * 1-1/2 cups chopped tomatoes * 1 cup water-packed artichoke hearts, rinsed, drained and quartered * 1/2 cup...

See this at: finecooking.com| Added on 09/04/09

How to make Pumpkin Spice Bread with 6 oz. (3/4 cup) unsalted butter softened; more for the pans

How to make Pumpkin Spice Bread with 6 oz. (3/4 cup) unsalted butter softened; more for the pans See less

See this at: marthastewart.com| Added on 10/12/09

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with...

See this at: dairygoodness.ca| Added on 10/12/09

Preheat oven to 400 °F (200 °C). Combine flour, sugar, baking powder and salt. Use pastry blender or two knives to cut butter into dry mixture until crumbly. Stir in semi-sweet chocolate and cranberries. Make a well in dry ingredients; add milk and... See more

Preheat oven to 400 °F (200 °C). Combine flour, sugar, baking powder and salt. Use pastry blender or two knives to cut butter into dry mixture until crumbly. Stir in semi-sweet chocolate and cranberries. Make a well in dry ingredients; add milk and stir with fork until ragged dough forms. Turn out onto work surface and knead just until ragged bits are incorporated into dough. Gently pat dough into 3/4-in (8 mm) thick disc. Use 2.5-in (6 cm) cutter to cut out scones. Place on unbuttered baking sheet. Sprinkle tops evenly with brown sugar. Bake in preheated oven for 12 to 15 minutes or until golden on the bottom; broil for 45 seconds or until top is golden. Let cool on wire rack. Microwave white chocolate (if using) on medium for about 1 minute. Stir until smooth. Drizzle over cooled scones. See less

See this at: finecooking.com| Added on 09/04/09

Position a rack in the center of the oven and heat the oven to 350ºF (325ºF if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom. Make the topping: In a 2-quart saucepan, heat the butter over medium heat until... See more

Position a rack in the center of the oven and heat the oven to 350ºF (325ºF if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom. Make the topping: In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, almonds, both sugars, ginger, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly. Make the filling: In a food processor, pulse the almonds, both sugars, and nutmeg until the almonds are finely ground, 10 to 12 Pulses. Empty the mixture into a medium bowl and mix in the crystallized ginger. Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat... See less

See this at: kingarthurflour.com| Added on 09/04/09

These tender/crumbly, full-flavored scones feature cranberries and pecans. With oats in the dough, they're a tasty throwback to their Scottish origins. 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 cup (3 ounces) old-fashioned... See more

These tender/crumbly, full-flavored scones feature cranberries and pecans. With oats in the dough, they're a tasty throwback to their Scottish origins. 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 cup (3 ounces) old-fashioned rolled oats or quick-cooking (not instant) oats 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/2 cup (3 3/4 ounces) brown sugar, packed 1/2 cup (4 ounces, 1 stick) butter 1 cup (4 ounces) dried cranberries 1 cup (4 ouces) diced pecans 1 cup (8 ounces) buttermilk, sour cream, or plain yogurt coarse sparkling sugar for topping, optional Preheat your oven to 375°F. Lightly grease a baking sheet, or line with parchment. Mix the dry ingredients in a large mixing bowl. Mix the butter into the dry ingredients until it looks unevenly crumbly. Mix in the fruit and nuts until they're evenly distributed. Stir in the buttermilk. Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if... See less

See this at: joyofbaking.com| Added on 09/04/09

Scone dough is very versatile and adding chocolate chunks (chips) adds a delicious chocolate flavor that is sure to please the chocolate lover.

See this at: finecooking.com| Added on 09/04/09

1-1/2 cups granulated sugar 1-1/2 tsp. ground cinnamon 1 recipe Sour Cream & Potato Sweet Dough 4 oz. (8 Tbs.) unsalted butter, melted and hot In a small bowl, combine the cinnamon and sugar. Transfer to a large plate. Line a heavy baking sheet (or... See more

1-1/2 cups granulated sugar 1-1/2 tsp. ground cinnamon 1 recipe Sour Cream & Potato Sweet Dough 4 oz. (8 Tbs.) unsalted butter, melted and hot In a small bowl, combine the cinnamon and sugar. Transfer to a large plate. Line a heavy baking sheet (or an insulated sheet or two sheets sandwiched together) with parchment or butter it. Roll the dough into an 8x20-inch rectangle. Cut it into ten 2x8-inch strips. Make sure the melted butter is quite warm. Dip each strip of dough into the butter, covering both sides, and then dredge it in the cinnamon-sugar on both sides, coating the strips evenly. Using a bencher or a knife, cut a deep fringe the entire length of each strip, spacing the cuts about 1/4 inch apart. Roll the strips up to form the chrysanthemums, pinching the bottoms to seal them. Hold the chrysanthemums upright, and arrange the petals so they're spread attractively. Place them on the baking sheet, "stem" end down. Position an oven rack on the top spot and heat the oven to 400°F.... See less

See this at: saveur.com| Added on 09/04/09

If Austria is famous for any gastronomic specialty, it's for pastry—pastry, which inevitably involves cream. These "crêpes", which are really more like open turnovers stuffed with a wine-scented cream filling, are popular in coffeehouses all over... See more

If Austria is famous for any gastronomic specialty, it's for pastry—pastry, which inevitably involves cream. These "crêpes", which are really more like open turnovers stuffed with a wine-scented cream filling, are popular in coffeehouses all over Vienna. (Their name translates literally as "Viennese wine slices".) This recipe comes from German-born Dieter Schorner, who teaches the fine art of pastry-making at the French Culinary Institute in New York City. 5 egg yolks 1/2 cup sugar 2 egg whites 3 tbsp. flour 6 tbsp. riesling or other fruity, dry white wine 1 cup heavy cream, chilled 2 tbsp. confectioner's sugar 1. For the crêpes, place 3 egg yolks and 1 tbsp. sugar in the top of a double boiler. Mix well, then set over gently simmering water over medium heat. Cook, whisking constantly, until yolk mixture thickens enough to coat the back of a spoon, about 2 minutes. Remove pan from heat and continue to whisk until mixture cools and becomes pale yellow. 2. Preheat oven to 400°. Beat egg... See less

See this at: epicurious.com| Added on 09/04/09

Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil,...

See this at: mccormickgourmet.com| Added on 11/25/09

Cook Time: 45 minutes Ingredients: 6 ramekins or soufflé dishes (8- or 10-ounce) 1 package (17.3 ounces) frozen puff pastry (2 sheets), thawed in refrigerator 1/2 cup (1 stick) butter, divided 1 medium onion, chopped 1 cup diced carrots (1/2-inch... See more

Cook Time: 45 minutes Ingredients: 6 ramekins or soufflé dishes (8- or 10-ounce) 1 package (17.3 ounces) frozen puff pastry (2 sheets), thawed in refrigerator 1/2 cup (1 stick) butter, divided 1 medium onion, chopped 1 cup diced carrots (1/2-inch dice) 1 cup diced celery (1/2-inch dice) 1 cup fresh or frozen peas 1 cup diced zucchini (1/2-inch dice) 1/2 cup dry white wine 4 cups shredded roast chicken, without skin 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt , divided 1/2 teaspoon freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry , divided 3 cups chicken stock 2 tablespoons McCormick® Gourmet Collection Thyme Leaves 1 tablespoon McCormick® Gourmet Collection Rosemary, Crushed 1/3 cup flour 1 cup heavy cream Directions: 1. Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use. 2. Preheat oven to 400°F. Melt 4... See less

See this at: tasteofhome.com| Added on 10/29/09

Find recipes for Ranch Chicken Salad and other Course recipes. Get all the best recipes at Taste of Home. Recipe directions: Sprinkle chicken with...

See this at: tasteofhome.com| Added on 10/29/09

* In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towel. Flatten chicken to 1/4-in. thickness;...

See this at: humblegourmand.com| Added on 10/12/09

An easy supper of marinated chicken, pasta and fresh veggies * Level: 1 * Prep Time: 45 minutes; up to 5 hours including marinade time * Yields: 4-5 servings, with leftovers * Tags: pasta chicken

An easy supper of marinated chicken, pasta and fresh veggies * Level: 1 * Prep Time: 45 minutes; up to 5 hours including marinade time * Yields: 4-5 servings, with leftovers * Tags: pasta chicken See less

See this at: mylasagnarecipe.com| Added on 07/30/09

I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you... See more

I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won’t be disappointed with my Best Lasagna Recipe! Start with the following in a pot: 1 pound (450 g) of sweet Italian sausage 1 pound (450 g) of ground beef 1/2 cup (120 mL) of chopped onions 2 cloves of garlic chopped The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best. Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.... See less

See this at: visualrecipes.com| Added on 07/30/09

I've made these twice now for friends and they havee gone down extremely well both times. You get all the flavors of a Mojito (by far my favorite mixed drink!) but in a handy, socially-acceptable cupcake form! What could be better?? Mojito cupcakes!... See more

I've made these twice now for friends and they havee gone down extremely well both times. You get all the flavors of a Mojito (by far my favorite mixed drink!) but in a handy, socially-acceptable cupcake form! What could be better?? Mojito cupcakes! Mojito Cake: - 1/2 cup sugar - 1 1/2 cups flour - 1/4 tsp salt - 2 tsp baking powder - zest and juice of 1/2 a lime - handful of fresh mint. - 1 shot spiced or dark rum (if you've only got white rum, use brown or muscavado sugar above) - 1/4 cup melted butter - 1 beaten egg - 1 cup milk (milk past its date preferred) See less

See this at: cakejournal.com| Added on 07/28/09

I have figured out how to make poured fondant icing that is close to the one I normally buy. It is not true white, but almost. I used a danish recipe that is close to the one from chef but with glucose syrup instead of light corn syrup.

I have figured out how to make poured fondant icing that is close to the one I normally buy. It is not true white, but almost. I used a danish recipe that is close to the one from chef but with glucose syrup instead of light corn syrup. See less

See this at: bettycrocker.com| Added on 01/04/10

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan or 2 (9x5-inch) loaf pans. In medium bowl, mix...

See this at: bettycrocker.com| Added on 01/04/10

1. Heat oven to 350ºF. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour,...

See this at: bettycrocker.com| Added on 01/04/10

1. Heat oven to 325°F. Grease bottom and sides of 8- or 9-inch square pan with shortening. | 2. In 1-quart saucepan, melt 1/4 cup butter over medium...

See this at: bettycrocker.com| Added on 01/04/10

1. Heat oven to 350°F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour. | 2. In large bowl, mix flour, sugar,...

See this at: bettycrocker.com| Added on 01/04/10

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In...

See this at: bettycrocker.com| Added on 01/04/10

See this at: saveur.com| Added on 09/04/09

17 tbsp. unsalted butter, softened 1 3&8260;4 cups flour@1;2 oz. semisweet chocolate, preferably 54%, @1; roughly chopped@1;2 tbsp. dark rum@1;3 tbsp. cornstarch@1;1⁄2 tsp. salt@1;1⁄2 cup confectioners' sugar, @1; plus more for... See more

17 tbsp. unsalted butter, softened 1 3&8260;4 cups flour@1;2 oz. semisweet chocolate, preferably 54%, @1; roughly chopped@1;2 tbsp. dark rum@1;3 tbsp. cornstarch@1;1⁄2 tsp. salt@1;1⁄2 cup confectioners' sugar, @1; plus more for dusting@1;2 tbsp. lemon zest@1;1 tbsp. vanilla extract@1;5 eggs, separated@1;1 cup sugar 1. Heat oven to 325°. Grease a dark metal 1 1&8260;2-qt. gugelhupf mold with 1 tbsp. butter. Add 1⁄4 cup flour and shake to evenly coat the inside of mold. Invert and tap out excess flour; set mold aside. Set a medium bowl over a 1-qt. saucepan of simmering water. Add chocolate; melt. Stir in rum and set aside to let cool slightly. See less

See this at: saveur.com| Added on 09/04/09

Restaurateur George Lang named this torte after his mother and his daughter; this is our adaptation of the recipe from his Cuisine of Hungary (Wings Books, 1994). FOR THE TORTE: 5 oz. semisweet chocolate, chopped 1 cup sugar 6 tbsp. butter, at room... See more

Restaurateur George Lang named this torte after his mother and his daughter; this is our adaptation of the recipe from his Cuisine of Hungary (Wings Books, 1994). FOR THE TORTE: 5 oz. semisweet chocolate, chopped 1 cup sugar 6 tbsp. butter, at room temperature 8 eggs, separated 1&8260;2 lb. shelled walnuts@1;2 tbsp. white bread crumbs@1;Flour See less