Recipe from Janet Keeler, Tampa Bay Times 3 pounds mussels 4 cloves garlic, minced 3 tablespoons butter 2 (14.5-ounce) cans diced tomatoes with garlic, oregano and basil 1 cup white wine, such as pinot grigio Rinse mussels in a bowl of cold water to remove grit. Let them soak for a few minutes, drain, then … Continue Reading →
Recipe from Ellie Krieger and the National Almond Board. Cooking spray 3/4 cup all purpose flour 1/2 cup whole wheat pastry flour, or regular whole wheat flour 3/4 teaspoon salt 1 teaspoon baking soda 1/4 cup unsalted butter, softened 3/4 cup smooth, unsalted almond butter 1/3 cup packed light brown sugar 1/3 cup granulated sugar … Continue Reading →
Recipe from Cooking Light 1 tablespoon dry white wine, such as Sauvignon blanc 1 teaspoon fresh lemon juice 1 teaspoon olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 garlic clove, minced 18 large shrimp, peeled and deveined (about 3/4 pound) 6 (6-inch) rosemary sprigs Cooking spray Lemon wedges (optional) Combine first … Continue Reading →
Recipe from the Food Network 6 fingerling potatoes, cut in half or 12 (1-inch) baby potatoes 1/2 tablespoon extra-virgin olive oil, plus more for drizzling 1 shallot, finely chopped 1/2 jigger dry sherry 1/2 cup half-and-half 4 ounces cream cheese 1/4 cup grated Parmesan 1/2 cup grated Gruyere or Swiss 1/2 teaspoon lemon juice 1/2 … Continue Reading →
Bosc pears are a good choice for this bistro-style dessert because they have a creamy texture that holds up well during cooking. This recipe serves 4 but can easily be halved. Serve them at room temperature or reheat them just before serving; either way, this dessert will shine. See note for serving suggestions. Recipe from … Continue Reading →
Artichoke hearts and hearts of palm combine in an elegant salad, which can be easily halved. Recipe adapted from Bon Appetit 2 tablespoons fresh lemon juice 2 1/2 teaspoons Dijon mustard 1 large garlic clove, minced 6 tablespoons olive oil 1 14-ounce can hearts of palm, drained, sliced into rounds 1 14-ounce can artichoke hearts, … Continue Reading →
Recipe from Taste of Home 4 egg yolks 1/4 cup sugar 1/2 cup Champagne 1/2 cup heavy whipping cream, whipped 1/2 pint fresh raspberries 1/2 pint fresh strawberries In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in Champagne. Place the saucepan over low heat. … Continue Reading →
Recipe from the Popcorn Board 5 cups air-popped popcorn 2 cups miniature marshmallows 1 tablespoon coconut oil or butter 3 tablespoons candied ginger, minced 1/2 cup shredded coconut 4 ounces semi-sweet chocolate 1 teaspoon coconut oil or butter Place popcorn in large bowl. Place marshmallows and coconut oil or butter in medium saucepan over medium-low … Continue Reading →
Horseradish cream: 1/3 cup prepared cream-style horseradish 1 cup sour cream 1 teaspoon fresh lemon juice Salt and freshly ground white pepper Seasoning paste: 1 tablespoon seasoning salt 1/4 teaspoon freshly ground black pepper 1 teaspoon dry mustard 2 tablespoons all-purpose flour 1 tablespoon olive oil One 3-rib standing rib roast, 6 to 8 pounds, … Continue Reading →
2 teaspoons active dry or instant yeast 1 cup (8 ounces) lukewarm water 4 to 4 1/2 cups (20-22 ounces) all-purpose flour 1/4 cup (1 3/4 ounces) white granulated sugar 2 teaspoons salt 2 large eggs 1 large egg yolk (reserve the white for the egg wash) 1/4 cup (2 ounces) neutral-flavored vegetable oil (see … Continue Reading →