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Recipes
Seared Petite Lamb Chops with Rosemary Balsamic Reduction
By Shash
Preheat the oven to 400 degrees F
- 3 * 3 tablespoons extra-virgin olive oil
- 2 * 2 tablespoons finely chopped parsley leaves
- 1 * 1 tablespoon finely chopped rosemary leaves
- 1 * 1 teaspoon minced garlic
- * Kosher salt
- 6 * 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
- 2 * 2 teaspoons freshly ground black pepper
- 1 * 1 tablespoon olive oil
- 2 * 2 tablespoons minced shallots
- 1 * 1 teaspoon minced garlic
- 1 * 1 cup balsamic vinegar
- 1 * 1 large or 2 small rosemary sprigs
- 2 * 2 tablespoons butter
Chicken Stew with Biscuits
By Shash
Preheat the oven to 375 degrees F
- For the biscuits:
- 3 * 3 whole (6 split) chicken breasts, bone in, skin on
- 3 * 3 tablespoons olive oil
- * Kosher salt and freshly ground black pepper
- 5 * 5 cups chicken stock, preferably homemade
- 2 * 2 chicken bouillon cubes
- 12 * 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 * 2 cups chopped yellow onions (2 onions)
- 3/4 * 3/4 cup flour
- 1/4 * 1/4 cup heavy cream
- 2 * 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 * 1 10-ounce package frozen peas (2 cups)
- 1 1/2 * 1 1/2 cups frozen small whole onions
- 1/2 * 1/2 cup minced fresh parsley
- nocoupons
- 2 * 2 cups flour
- 1 * 1 tablespoon baking powder
- 1 * 1 teaspoon kosher salt
- 1 * 1 teaspoon sugar
- 1/4 * 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 * 3/4 cup half-and-half
- 1/2 * 1/2 cup chopped fresh parsley
- 1 * 1 egg mixed with 1 tablespoon water, for egg wash
Stuffed Artichokes
By Shash
1. For the filling: In a medium bowl, combine bread crumbs, cheese, chopped garlic, parsley, oregano, the 2 tablesp...
- 1/2 cup bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 5 cloves garlic (2 cloves chopped, 3 cloves smashed)
- 3 tablespoons chopped flat-leaf parsley
- 1 teaspoon chopped fresh oregano
- 2 tablespoons plus 1/4 cup Bertolli® extra-virgin olive oil
- Juice and zest of 2 lemons
- Salt and freshly ground pepper
- 4 fresh artichokes
- 1 sprig fresh thyme
- 1 1/2 cups dry white wine
- 1 cup vegetable broth
Sausage-Stuffed Mushrooms
By Shash
Preheat the oven to 325 degrees F
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Lemon Squares
By Shash
Mix crust ingredients together with a fork
- Crust:
- 1/2 Cup Powdered Sugar
- 2 Cups Flour
- 1 Cup Melted Unsalted Butter
- Filling:
- 4 Eggs
- 2 Cups Sugar
- 4 Tablespoons Flour
- Pinch of Salt
- 1/2 Cup Fresh Lemon Juice
Roasted Shrimp and Orzo
By Shash
Preheat the oven to 400 degrees F
- * Kosher salt
- * Good olive oil
- 3/4 * 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 * 1/2 cup freshly squeezed lemon juice (3 lemons)
- * Freshly ground black pepper
- 2 * 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 * 1 cup minced scallions, white and green parts
- 1 * 1 cup chopped fresh dill
- 1 * 1 cup chopped fresh flat-leaf parsley
- 1 * 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 * 1/2 cup small-diced red onion
- 3/4 * 3/4 pound good feta cheese, large diced
Lemon Rice
By Shash
Combine all ingredients EXCEPT lemon pepper in rice cooker
- 1 cup water
- 1 cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons butter or 2 teaspoons margarine
- 1 cup uncooked rice, long grain
- 1/4 teaspoon dried basil
- 1/8-1/4 teaspoon grated lemon, zest of
- 1 1/4 teaspoons lemon pepper seasoning
3-Minute Chocolate Lava Cupcakes
By Shash
Melt the butter and chocolate together in a glass bowl set over a double boiler, or for 60 seconds in the microwave
- 8 ounces room-temperature butter, cubed
- 8 ounces dark chocolate, chopped
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon orange zest (Optional)
- 1 teaspoon salt
- 4 eggs
- 1 pint ice cream, such as salted caramel flavor, for serving
- Good quality maraschino cherries, such as Luxardo, for serving
Cheese-Stuffed Dates with Prosciutto
By Shash
Special equipment: 16 toothpicks or cocktail picks In a small bowl, mix together the cheeses and basil and season...
- 1/4 * 1/4 cup (2 ounces) goat cheese, at room temperature
- 1/4 * 1/4 cup (2 ounces) mascarpone cheese, a room temperature
- 1/4 * 1/4 cup finely chopped fresh basil leaves
- * Kosher salt and freshly ground black pepper
- 16 * 16 Medjool dates (12 ounces), pitted
- 8 * 8 thin slices prosciutto, halved lengthwise
Cocoa Pecan Brownies
By Shash
Preheat oven to 350F. Grease a 13 x 9 inch baking pan
- 2 Sticks Butter
- 3 Cups Sugar
- 2 Teaspoons Vanilla
- 12 Tablespoons Cocoa Powder
- 6 Eggs
- 1-1/2 Cups All-Purpose Flour
- 1 Cup Chopped Pecans