Asian Chicken Salad Servings : 6 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves, skinned, boned and grilled
1 can water chestnuts (8 oz can), drained and sliced
3 green onions with tops, chopped
1/4 cup sesame seeds, toasted
1/3 cup sliced almonds, toasted
3 ounces rice noodles, deep fried
1 can mandarin oranges, drained
1 medium head iceberg lettuce, shredded
----------------------------------------------------------------------
Tamarind Dressing
4 Tablespoons sugar
4 Tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 Tablespoons tamarind concentrate
2 teaspoons sesame oil
2 Tablespoons water
1 clove garlic, minced
In large bowl, mix together chicken, water chestnuts, green onions and sesame seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours.
At serving time, mix chicken mixture with almonds, rice noodles, oranges and lettuce. Cherry Almond Granola Servings : 20 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rolled oats
2 cups unsweetened coconut meat, shredded
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1 /2 cup canola oil
2/3 cup honey
2 teaspoons ground cinnamon Preheat oven to 300F. Toss oats, almonds and coconut together in a large bowl. Pour oil and honey over oat mixture. Add cinnamon and stir until well coated. Pour into a sheet. pan and bake stirring occasionally for 30 minutes. Stir in cherries and continue to bake until mixture turns a nice even brown, about 10 more minutes.
Remove from oven and allow to cool. Store in airtight container.
Chocolate Walnut Squares Servings : 16 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces semisweet chocolate chips
6 ounces butter, chunks
3 Tablespoons dark rum
4 large eggs, separated
3/4 cup sugar
3 ounces walnuts, coarsely ground
1 ounce sifted all purpose flour
1/4 teaspoon cream of tartar
Melt chocolate and butter in double boiler and remove from heat. Beat yolks with 2/3 of sugar until pale and thick. Stir into chocolate mixture with nuts and flour. Beat egg whites and cream of tartar together to form soft peaks. Add remaining sugar and beat until medium firm. Fold into chocolate mixture and pour into greased and parchment lined pan. Bake 375F approximately 35 minutes until toothpick comes out with moist crumbs. Each serving is 2" square. One recipe is 8"square pan.
Cioppiono Base
Servings : 6 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup green pepper, chopped
2 Tablespoons onion, finely chopped
1 clove garlic, minced
1 Tablespoon olive oil
2 cups crushed canned tomatoes
1 cup tomato sauce
1/2 cup dry red wine
3 Tablespoons fresh parsley, snipped
1/2 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
dash pepper
In a saucepan, sweat green pepper, onion, and garlic in oil. Add remaining ingredients, bring to a boil. Reduce heat and simmer 20 minutes. Used as a base for addition of seafood for Italian shellfish stew. Cream
Scones
Servings: 6 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9
ounces
cake flour
2
teaspoons
baking powder
2
ounces
sugar
1/2
teaspoon
salt
2
ounces
butter
2
eggs
4
ounces
cream
Combine and stir until dough just holds
together. Do not overmix. Turn the mixture out onto a table and turn
the dough over onto itself 5-8 times. There should be
visible bits of butter and flour. Pat or roll out the
dough to approximately 1 inch thick and cut into desired shapes.
Brush with cream, sprinkle with sugar and at 425F for
approximately15-20 minutes or until golden brown.
Gingered Spring Carrot Soup Servings : 25 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 ounces fresh ginger, peeled
4 pounds medium carrots, diced
1 bunch celery, diced
2 medium yellow onions, diced
1/2 pound butter
salt and pepper, to taste
water, to cover
Bring all vegetables to boil in pot covered with 1" of water. Simmer until tender. Puree in blender, adding butter to puree in last batch. Each serving is 5 ounces.
Indonesian Peanut Soup With Mango Servings : 6 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soup Stock
1 can coconut milk
1 mango, peeled and diced
1 medium yellow onion, diced
2 teaspoons coriander
1/3 teaspoon cayenne
2 cloves garlic, peeled and chopped
1 finger fresh ginger, grated
1 pod cardamom
Remaining Ingredients
1 cup heavy cream
1/2 cup water
1/2 cup peanut butter
1 Tablespoon cilantro, chopped
Add soup stock ingredients to a medium size soup pot and bring to a boil, reduce heat and simmer for 1/2 hour. While stock is simmering, blend cream, water, and peanut butter in a food processor until well mixed. Remove stock mixture from stove and blend in food processor. (be careful, stock is hot) Strain stock mixture into peanut butter mixture and discard remaining pulp. Stir well and reheat over medium heat, stirring constantly so mixture does not stick. Bring to boil. Serve immediately, garnished with cilantro.
Johnnycakes With Chesapeake Bay Crab Servings : 6 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crab Mixture
8 ounces fresh blue crab meat
1/4 cup mayonnaise
1/3 cup fresh chives, chopped
1/2 small red onion, chopped
1/4 cup chopped celery
1 1/2 Tablespoons fresh lemon juice
----------
Johnnycakes
1 1/3 cups whole milk
1 1/3 cups water
7/8 cup stone ground corn meal
1 Tablespoon butter
1/2 teaspoon salt
Crab Mixture----Mix all ingredients gently to blend. Season with salt, pepper and Old Bay. Cover and refrigerate.
Johnnycakes----Bring milk and water to boil in heavy saucepan. Whisk in corn meal, then butter and salt. Remove batter from heat, let stand 10 minutes stirring occasionally. Drop by tablespoons onto lightly oiled medium hot griddle, spreading out cake with back of spoon. Cook 2 minute, flip, cook 1 minute more. Transfer to prepared baking sheet, cool and cover. Can be made 8 hours ahead and rewarmed in 350F oven, 7 minutes.
Put cake on plate and top with crab mixture. Garnish with basil olive oil and chive sprigs.
Maple Vinaigrette
Servings : 1 1/2 cups Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2
cup
pure maple syrup
1/4
cup
chopped shallots
1
Tablespoon
dijon mustard
1
Tablespoon
fresh rosemary, chopped
3
Tablespoons
Champagne wine vinegar
1
Tablespoon
fresh lemon juice
1
cup
canola oil
salt and pepper to taste
Combine all ingredients and mix in a
blender
Rhineland Potato Salad
Servings : 8 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2
pound
bacon, diced
3/4
cup
onion, chopped
1/3
cup
green pepper, chopped
6
cups
potatoes, cooked and cubed
3/4
cup
mayonnaise
1/3
cup
pimento, chopped
1/4
cup
prepared mustard
2
Tablespoons
sugar
1
teaspoon
salt
1/8
teaspoon
pepper Cook bacon, onion, and green
pepper until bacon is crisp; drain. Add remaining ingredients and
toss lightly.
Heat slowly in pan or in foil on grill until hot. Delicious served hot or
cold.
Silver Thatch Breakfast Sausage Servings : 3 pounds Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/8 pounds pork shoulder, fat included
1/16 cup kosher salt
1/16 cup ground black pepper
1/16 cup dried sage
1/8 Tablespoon red pepper flakes
1/8 Tablespoon fresh nutmeg
1/2 Tablespoon dried thyme
3/8 Tablespoon dried marjoram
1/8 teaspoon ground cloves
3/8 Tablespoon dried coriander leaves
1/4 pint ice water Keep mixture cold at all times. Grind meat through 1/8 inch plate. Combine all other ingredients except water and knead into ground pork. Knead in water. Stuff into medium hog casings or form into 1 lb. chubs. Can be frozen for 3 months. Serving is 1/8 pound.
Silver Thatch Thai Green Curried Shrimp
Servings : 6 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium cloves Garlic, finely minced
1 can coconut milk (13.5 fl. ounces)
1 quart chicken stock
1 Tablespoon green Curry Paste
1 Tablespoon fish sauce
1 Tablespoon sugar
1 cup scallions, thinly sliced
1 cup tomatoes, concasse
1 pound medium shrimp (21-25)
1 cup Chinese rice noodles, fried
1 bunch cilantro, washed and dried
Combine all ingredients except scallions, tomatoes, shrimp and rice noodles in saucepan.
Bring to hard simmer over medium heat. Cook until liquid is reduced by about half. (flavors will become stronger as the liquid cooks down.)
Peel and de-vein shrimp. Sauté with a little butter or olive oil until shrimp is cooked through.
To concasse tomatoes, peel, cut in half, scoop out meat and seeds and discard. Dice flesh and set aside
To serve, place 3 to 4 shrimp in a bowl and spoon curry broth over. Garnish with scallions, tomatoes, rice noodles, and a sprig of cilantro Spicy Thai Steamed Mussels
Servings : 6 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/2 pounds mussel, whole
1/3 cup fresh lime juice
13 1/2 ounces coconut milk, unsweetened
1/3 cup dry white wine
1 1/2 Tablespoons Thai red curry paste
1 1/2 Tablespoons minced garlic
1 Tablespoon fish sauce
1 Tablespoon palm sugar (or half brown and half granulated)
2 cups fresh cilantro sprigs
lime wedges, for garnish
Scrub mussels well and remove beards. Squeeze limes. Combine in an 8 quart kettle with coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat and boil 2 minutes, stirring constantly. Add mussels, tossing to combine. Cook, covered, stirring occasionally, until opened, 5 to 8 minutes. (Discard any unopened mussels). Chop cilantro and toss with mussels. Serve with lime wedges and croutons toasted with sesame oil.
Sugar Cured Salmon
Servings : 12 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon nutmeg, grated
1 cup sugar
1 1/2 teaspoons dry mustard
1/4 teaspoon ground cinnamon
2 Tablespoons paprika
1 Tablespoon cocoa powder
1 cup chili powder
1/4 cup ground cumin
2 Tablespoons black pepper
1/2 cup kosher salt
1 teaspoon five-spice powder
Mix all ingredients. Cover salmon pieces with mixture for 15 minutes. Pan sear salmon in oil on both sides. Finish in 400F oven for 6-7 minutes.
Sweet Onion Soup With Croutons And Gruyere Servings : 6 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Butter
1 1/4 pounds Vidalia onions, julienned
1 1/2 garlic cloves, minced
1/2 cup port wine
1 cup veal stock (or beef consomme to substitute)
1 cup chicken stock
1 Tablespoon sugar
3/4 Tablespoon salt and pepper
Melt butter in large stock pot and sauté onions, garlic, salt and pepper until mahogany in color.
Add wine and bring to a boil. Add veal stock (or consomme') and chicken stock, and bring back to boil.
Taste and season as desired.
Ladle into a bowl, add croutons and top with shredded Gruyere cheese.
-
Terri's Toffee
Servings : 1/2 pound (exclusive of optional ingredients) Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5
ounces
brown sugar, packed
4
ounces
butter
2
Tablespoons
water
1
teaspoon
vanilla extract (or other flavoring)
1/4
teaspoon
baking soda
Utensils needed: Candy
thermometer, medium saucepan, aluminum foil covered cookie sheet
sprayed with Pam.
In saucepan, bring sugar, butter, and water to a
boil and cook until candy thermometer reaches 300F. (reduce heat
slightly if mixture threatens to boil over).
Remove from heat and add baking soda and vanilla. Stir to combine.
Pour onto sprayed foil pan.
Optional: sprinkle on toasted chopped nuts, dried
fruit, and/or chocolate chips over warm toffee.
Cool completely. Break apart and enjoy. Store in airtight container
in cool dry place.
Warm Pecan Tart
Pate Sucre (Sweet Pastry Dough) Servings : 1 10 inch tart Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour
3/8 cup sugar
1/2 pound unsalted butter, cut into pieces
2 egg yolks
3 Tablespoons heavy cream
Filling
4 eggs
1 1/3 cup light corn syrup
1 cup brown sugar, packed
1/4 cup + 1 Tablespoon unsalted butter, Melted
1 teaspoon vanilla extract
2 cups chopped pecans
3 cups pecan halves , approximate
Pastry
In a mixer, using the paddle attachment, combine flour and sugar. Add butter and pulse until mixture is coarse. Combine egg yolks and heavy cream then add to mixture until mixture just comes together. Do not knead dough at this point. Do not overmix. Portion and wrap securely in plastic wrap. Place in refrigerator to chill.
Roll out chilled dough and place in a tart pan. Place parchment paper on shell and fill with beans or pie weights. (Blind) bake at 350F for 20 minutes, remove parchment paper and beans, and return to the oven for another 5 minutes. Remove and fill. Filling
Whisk together all ingredients except pecans. Sort pecan halves and set aside the nicest ones. Sprinkle the chopped pecans around the bottom of the pre-baked tart shell, and pour the filling over. Arrange the pecan halves around the top of the pie. Bake at 350 degrees for about 20 minutes. Check after 10, and then keep an eye on it. Tart will be slightly firm to touch when finished.
Watermelon Gazpacho Servings : 8 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart seedless watermelon, diced
1/2 sweet red pepper, diced
1 cup orange juice
2 Tablespoons extra virgin olive oil
1/4 seedless cucumber, diced
1/2 medium yellow onion, diced
1 1/2 cloves garlic
1/4 jalapeno pepper, seeded and diced
1 1/2 limes, juiced
1/4 bunch cilantro
1/2 Tablespoon salt and pepper
Combine all ingredients in a blender and process by pulsing. Do not overblend. Garnish with pickled watermelon rind. Serving is 6 ounces.
White Balsamic Vinaigrette
Servings : 1 quart Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3
quart
white balsamic vinegar
2/3
quart
light olive oil
1/4
cup
granulated sugar
2
Tablespoons
Dijon mustard
Put all ingredients except oil in food
processor or blender. While running slowly, drizzle in olive
oil. Add salt and pepper to taste. | 
