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Recipes
Iceberg Salad
By pattie_d
Place the sliced red onions in a small stainless steel bowl
- 1 cup iceberg lettuce, shredded
- 1/2 cup red onion, sliced
- 2 limes
- Salt and freshly ground pepper
- 1/4 cup cilantro
- 1/4 tsp adobo powder
Fresh Cherry Margaritas
By pattie_d
Add 1/4 cup cherries to bowl, sprinkle with sugar and muddle with a wooden spoon
- 1 cup fresh bing cherries, pitted, divided
- Sugar, to sprinkle
- 2 tablespoons agave nectar
- 2 tablespoons fresh lime juice
- 1/4 cup tequila (recommended: Herradura Silver)
- 2 tablespoons maraschino cherry liqueur, or to taste
- Lime wedges, to garnish
- Cherries with stems, to garnish
Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato
By pattie_d
Recipe courtesy Bobby Flay
- 8 ounces fresh farmer's cheese
- 1/4 cup fresh basil leaves
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt, plus more for bread
- 1/2 teaspoon coarsely ground black pepper, plus more for bread and garnish
- 8 slices French baguette, sliced 1/2-inch thick
- Extra-virgin olive oil, for drizzling
- 4 whole cloves garlic
- 8 cherry tomatoes, quartered
Asparagus,Leek,Quiche
By pattie_d
Directions Preheat oven to 350 degrees, with rack in lowest position
- 1 leek (white and light green parts only), halved and thinly sliced, then well washed
- Coarse salt and ground pepper
- 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
- 4 large eggs
- 1 1/4 cups half-and-half
- Ground nutmeg
- Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
Emerald Isle Pistachio Cupcakes
By pattie_d
1) Preheat the oven to 350°F
- 3/4 3/4 1 cup granulated sugar: 1
- 1/2 1/2 1 cup vegetable oil: 1
- 2 2 1 large eggs: 1
- 1/4 1/4 1 teaspoon pistachio flavor, optional; for enhanced flavor: 1
- 3/4 3/4 1 teaspoon salt: 1
- 2 2 1 teaspoons baking powder: 1
- 1/2 1/2 1 teaspoon baking soda: 1
- 1 2/3 1 2/3 1 cups King Arthur Unbleached All-Purpose Flour: 1
- 2 2 1 tablespoons Cake Enhancer, optional; for increased moistness: 1
- 1/2 1/2 1 cup plain or vanilla yogurt, or sour cream: 1
- 1/2 1/2 1 cup milk: 1
- 1/4 1/4 1 teaspoon pistachio flavor (optional, but very good): 1
- 3/4 3/4 1 cup finely chopped pistachios, optional: 1
- 1 a national brand, for deepest green color.: 1
- 1 1 1 cup heavy or whipping cream*: 1
- 1/2 1/2 1 cup milk: 1
- 4 1/2 4 1/2 1 cups mini-marshmallows (3/4 standard-size bag): 1
- 1/3 1/3 1 cup confectioners' sugar: 1
- 1/8 1/8 1 teaspoon pistachio flavor, optional; for enhanced flavor: 1
- to 1 to garnish; optional: 1
- 1 1/2 1 icing suitable for piping (rather than spreading), use 1 1/2 cups heavy cream, and omit the milk.: 1
- 3/4 3/4 1 cup granulated sugar: 1
- 1/2 1/2 1 cup vegetable oil: 1
- 2 2 1 large eggs: 1
- 1/4 1/4 1 teaspoon pistachio flavor, optional; for enhanced flavor: 1
- 3/4 3/4 1 teaspoon salt: 1
- 2 2 1 teaspoons baking powder: 1
- 1/2 1/2 1 teaspoon baking soda: 1
- 1 2/3 1 2/3 1 cups King Arthur Unbleached All-Purpose Flour: 1
- 2 2 1 tablespoons Cake Enhancer, optional; for increased moistness: 1
- 1/2 1/2 1 cup plain or vanilla yogurt, or sour cream: 1
- 1/2 1/2 1 cup milk: 1
- 1/4 1/4 1 teaspoon pistachio flavor (optional, but very good): 1
- 3/4 3/4 1 cup finely chopped pistachios, optional: 1
- 1 a national brand, for deepest green color.: 1
- 1 1 1 cup heavy or whipping cream*: 1
- 1/2 1/2 1 cup milk: 1
- 4 1/2 4 1/2 1 cups mini-marshmallows (3/4 standard-size bag): 1
- 1/3 1/3 1 cup confectioners' sugar: 1
- 1/8 1/8 1 teaspoon pistachio flavor, optional; for enhanced flavor: 1
- to 1 to garnish; optional: 1
- 1 1/2 1 icing suitable for piping (rather than spreading), use 1 1/2 cups heavy cream, and omit the milk.: 1
Smothered Mushrooms and Kale
By pattie_d
Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter, cut into small pieces
- 4 cloves garlic, chopped
- 24 small crimini mushrooms, wiped clean, halved
- 1 bunch kale, trimmed, stems removed and chopped
- 1/4 cup Marsala or other sherry
- Salt and pepper
Smoked Ribs With Dry Rub
By pattie_d
Courtesy of Tyler Florence for Food Network Magazine
- Kosher salt and freshly ground pepper
- 3/4 cup garlic powder
- 1/2 cup dried oregano
- 1/2 cup celery seeds, toasted
- 1 cup smoked paprika
- 1/2 cup chili powder
- 3/4 cup ancho chile powder
- 3/4 cup distilled white vinegar
- Juice of 2 lemons
- 4 slabs baby back pork ribs (about 2 pounds each)
Snow Kids in Puff Pastry Shells
By pattie_d
Get ready for some oohs and aahs
- 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
- 1 1/2 cups prepared chocolate pudding
- Whipped topping
- Green decorating sugar
- Colored fruit strips
- 1 pkg. (5 ounces) Pepperidge Farm® Holiday Gingerman Cookies
Ne Plus Ultra Cookies
By pattie_d
Nothing better, indeed: Oversize and dense with chocolate chips, raisins, pecans, and more, these chunky cookies mi...
- 1/2 cup unsalted butter (1 stick), softened
- 2/3 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/4 cups all-purpose flour, sifted
- 1/2 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1 cup raisins
- 1 cup pecans, coarsely chopped
Citrus Fruit Tart
By pattie_d
Heat the oven to 400°F. Grate 2 teaspoons zest and squeeze 2 tablespoons juice from the orange
- 1 orange
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (8 ounces) cream cheese, softened
- 1 tbsp. sugar
- 2 cups strawberries quartered
- 1 can (15 ounces) Mandarin orange segment in light syrup, drained
- 2 kiwis, halved and sliced
- 1/2 cup apricot preserves, warmed