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Recipes
Mango Margaritas (PW)
By LDenvir
Zest the limes and lay the zest on a plate
- 2 whole Limes
- 2 Tablespoons Coarse Sugar (decorator's Sugar)
- 2 jars (20 Ounce) Mango Chunks, Drained
- 1-1/2 cup Tequila
- 1-1/2 cup Triple Sec
- 1/4 cup Sugar
Spinach Lasagne (CC)
By LDenvir
1. Adjust oven rack to middle position and heat oven to 375 degrees
- Our favorite lasagna noodles are Barilla No Boil. You can thaw the spinach overnight in the refrigerator instead of microwaving it. But do warm the spinach liquid to help smooth the ricotta.
- INGREDIENTS
- 30 ounces frozen chopped spinach (3 Boxes)
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 5 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 2 (28-ounce) cans crushed tomatoes
- Salt and pepper
- 6 tablespoons chopped fresh basil
- 24 ounces (3 cups) whole-milk or part-skim ricotta cheese
- 3 ounces Parmesan cheese, grated (1 1/2 cups)
- 2 large eggs
- 12 no-boil lasagna noodles
- 12 ounces whole-milk mozzarella cheese, shredded (3 cups)
Buttercrunch
By LDenvir
To make the buttercrunch, melt the butter in a saucepan
- Always among the most popular confections, buttercrunch successfully combines chocolate, nuts and sugar in an enticing manner.
- Makes about 75 pieces, depending how you break the slab
- Buttercrunch
- 1/2 pound unsalted butter
- 1 1/2 cups sugar
- 3 tablespoons light corn syrup
- 3 tablespoons water
- 1 cup chopped toasted almonds or other nuts
- Topping
- 1 pound semisweet chocolate
- 1 cup chopped toasted almonds
- 11 x 17-inch or 12 x 18-inch jelly roll pan, buttered
Raw and Cooked Salad
By LDenvir
Preheat oven to 375 degrees
- 1 pound sweet onions, such as Vidalia or Walla Walla
- 1/2 cup extra-virgin olive oil, plus more for onions
- 3 red or yellow bell peppers
- Coarse salt and freshly ground black pepper
- 3/4 pound (3 to 6) Red Bliss potatoes
- 1/2 pound green beans, trimmed
- 1/2 cup black olives, pitted
- 3 tablespoons small capers, drained
- 1/2 pound (1 or 2) ripe tomatoes, cored and cut into wedges
- 3/4 pound (1 or 2) heads Bibb lettuce, leaves separated, washed, and dried
- 3 tablespoons red-wine vinegar
Raspberry Tiramisu (PW)
By LDenvir
In a saucepan, bring some water to a boil, and then reduce the heat to a simmer
- 5 whole egg yolks
- 1/4 cup plus 4 tablespoons sugar
- 3/4 cup marsala wine
- 1 pound mascarpone cheese, at room temperature
- 1 cup whipping (heavy) cream
- 3 teaspoons vanilla extract
- 1 1/2 cups brewed espresso
- Store-bought ladyfingers
- 2 cups fresh raspberries
- 1 square semisweet chocolate, for grating
Apple Pizza (MS)
By LDenvir
On a lightly floured work surface, roll out pate brisee to a 16-by-11-inch rectangle, trimming if necessary, an...
- Try a sweet twist on traditional pizza with this delicious dessert recipe from baker John Barricelli, adapted from his "SoNo Baking Company Cookbook."
- The Martha Stewart Show, March 2012
- Yield
- Serves 15
- Pate Brisee
- 1/2 cup Applesauce
- 6 Granny Smith apples, peeled, cored, halved, and cut into 1/8-inch-thick slices
- 5 tablespoons unsalted butter, melted
- 5 tablespoons confectioners' sugar, for dusting
- 1/2 cup apricot jam
- Vanilla ice cream, for serving (optional)
Patty Melt (PW)
By LDenvir
In a medium skillet, melt 2 tablespoons of the butter over medium-low heat
- 1 stick butter
- 1 whole large onion, halved and sliced
- 1 1/2 pounds ground beef
- 5 dashes Worcestershire sauce
- 8 slices rye bread
- 8 slices Swiss cheese
Chicken (Greek) Souvlaki with Grilled Pita
By LDenvir
Chicken: In large bowl whisk together all the souvlaki ingredients, except the chicken
- Souvlaki Marinade:
- 2 tablespoons freshly chopped dill leaves
- 1 tablespoon chopped garlic
- 2 teaspoons Italian seasoning
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces
- Tzatziki Sauce:
- 1 small cucumber, diced
- 2 tablespoons freshly chopped dill leaves
- 1 (8-ounce) container plain yogurt
- 2 teaspoons lemon juice
- 2 teaspoons hot sauce
- Salt and freshly ground black pepper
- Grilled Pita Bread:
- 1 (1-pound bag) refrigerator pizza dough, at room temperature
- Flour
- Toppings:
- 5 large romaine leaves, chopped
- 1 tomato, chopped
- 1 medium onion, thinly sliced
North Carolina Lemon Pie (CC)
By LDenvir
1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees
- WHY THIS RECIPE WORKS:
- A unique crust made with saltine crackers, melted butter, and light corn syrup sets this pie apart from the competition. We use both lemon zest and juice in the custard filling for a bright pop of citrus flavor.
- MAKES ONE 9-INCH PIE
- You will need about 53 saltines, roughly one-and-a-half sleeves, to equal 6 ounces.
- INGREDIENTS
- Crust
- 6 ounces saltines
- 1/8 teaspoon salt
- 10 tablespoons unsalted butter, melted
- 1/4 cup light corn syrup
- Filling
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/4 cup heavy cream
- 1 tablespoon grated lemon zest plus 1/2 cup juice (3 lemons)
- 1/8 teaspoon salt
- Topping
- 1/2 cup heavy cream, chilled
- 2 teaspoons sugar
- 1/2 teaspoon vanilla extract
English Muffin Bread
By LDenvir
1. Grease two 8½ by 4½-inch loaf pans and dust with cornmeal
- WHY THIS RECIPE WORKS:
- English Muffin Bread
- We love English muffins for their crunchy crust, chewy interior, and many nooks and crannies. We looked for the same great qualities in a quick, easy loaf bread.
- Watch the Video
- 2 2 LOAVES
- INGREDIENTS
- Cornmeal
- 5 5 1/2 cups (27 1/2 ounces) bread flour
- 4 1/2 4 1/2 1/2 teaspoons instant or rapid-rise yeast
- 1 1 1 tablespoon sugar
- 2 2 2 teaspoons salt
- 1 1 1 teaspoon baking soda
- 3 3 to 120 whole milk, heated to 120 degrees