1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 1/2 pound cremini mushrooms, sliced 2 garlic cloves, minced 1 1/4 (26-ounce) bottles (4 cups) favorite marinara tomato sauce 1 (12-ounce) jar roasted red peppers, drained and finely chopped 1 cup cream Salt and freshly ground black pepper 1 pound penne pasta 1 cup … Continue Reading →
Recipe from Faith Durand of TheKitchn.com. Hoisin and Ginger Shredded Pork: 6 pounds pork butt, trimmed of thick fat Salt and pepper 6 cloves garlic, smashed 1 large piece fresh ginger, about five inches long 1 bottle hoisin sauce (12-15 ounces) (see note) Rub the trimmed pork shoulder all over with salt and fresh cracked … Continue Reading →
From The Henry Ford Executive Chef Michael Trombley, based on a George Washington Carver recipe. The original was slightly modified to include grapes, sour cream, lemon juice and carrot. Chopped parsley could also make a great addition. 1 cup roasted peanuts, coarse chop 2 cups sour apples, medium dice (such as Granny Smith) 2 cups … Continue Reading →
Recipe from Bon Appetit. 1/4 cup rice vinegar 1/4 cup soy sauce 3 tablespoons mayonnaise 4 teaspoons minced peeled fresh ginger 4 teaspoons toasted sesame oil (such as Asian) 4 garlic cloves, minced 1 tablespoon peanut butter 2 teaspoons chili-garlic sauce 1 1/2 teaspoons golden brown sugar 2 pounds red-skinned sweet potatoes (yams), peeled, cut … Continue Reading →
Recipe from Gourmet 2 1/2 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon paprika (not hot) 2 teaspoons fine sea salt 1 teaspoon cayenne 4 cups unsalted dry-roasted peanuts (about 17 ounces) Preheat oven to 250 degrees with rack in middle. Whisk together lime juice, oil, paprika, sea salt and cayenne. Stir in … Continue Reading →
Recipe adapted from Bon Appetit. 4 boneless, skinless chicken breasts 1/2 cup soft, fresh goat cheese (such as Montrachet) 1/3 cup homemade or purchased pesto 1 teaspoon minced shallot or green onion 2 tablespoons olive oil Panko crumbs or flour Preheat oven to 350 degrees. Pound chicken breasts between sheets of waxed paper to thickness … Continue Reading →
From “Grilled Cheese Please! 50 Scrumptiously Delicious Recipes” by Laura Werlin (Andrews McMeel, 2011, $16.99) 2 tablespoons olive oil 1 large carrot, cut into 4-inch-long segments (I used baby carrots) 2 tablespoons balsamic vinegar (I used white balsamic) Salt and freshly ground black pepper 2 tablespoons butter, room temperature 8 slices rye, whole-grain or Italian … Continue Reading →
2 bunches kale 1/2 cup freshly grated Parmesan cheese 1/3 cup extra-virgin olive oil 1/4 cup lemon juice 3 large cloves garlic, minced 1 tablespoon reduced-sodium soy sauce 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional) 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt Strip leaves from the stems (discard stems). Wash and … Continue Reading →
Adapted from “The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making,” Alana Chernila For the cakes: Cooking spray 1 1/2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, separated 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract … Continue Reading →
From www.topsecretrecipes.com For the cakes: Nonstick spray 4 egg whites 1 box (16 ounces) golden poundcake mix 2/3 cup water For the filling: 2 teaspoons very hot water 1/4 teaspoon salt 2 cups marshmallow creme (one 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla Materials: A spice bottle, approximately the size … Continue Reading →