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Recipes
Goat Cheese Pecan Tartlets
By lorik
Preheat the oven to 350°F
- Crust:
- 1 package refrigerated pie crust (14.1 oz)
- Cranberries:
- 2 cups fresh cranberries (about 8 oz)
- 3/4 cup sugar
- 2/3 cup water
- 1 stick cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- Filling:
- 3 strips bacon, uncooked
- 3 eggs, large
- 4 oz fresh goat cheese
- 1 cup heavy cream
- 1/2 cup milk
- 1 pinch kosher salt
- 1 tsp hot sauce
- 1/2 tsp worcestershire sauce
- 1 cup Fisher® Pecan Halves, coarsely chopped
- 1 bunch chives, small (optional)
Vegan Sushi Rice Bowl
By lorik
For the rice: Rinse the rice thoroughly and drain
- For the rice:
- Serves 3
- 1 cup short-grain brown rice
- 1 tablespoon vegetable oil
- 1 tablespoon minced peeled fresh ginger
- 2 cups water
- For the toppings:
- 1 teaspoon vegetable oil
- 1/2 bunch (about 8 ounces) asparagus
- Salt
- 1 bunch radishes with tops attached, washed and dried
- 1 avocado
- Toasted sesame seeds
- Shredded nori
- For the dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons red miso paste
- 1 1/2 teaspoons soy sauce or tamari
- 1 1/2 teaspoons packed dark brown sugar
- 1 1/2 teaspoons toasted sesame oil
Middle Eastern Turkey Burgers
By lorik
Gently break the meat into large pieces in a large bowl
- 1-1/2 lb. ground turkey, preferably including some dark meat (93% lean)
- 2 medium cloves garlic
- Kosher salt
- 1/4 cup lightly packed chopped fresh mint
- 1/4 cup lightly packed chopped fresh parsley
- 2 Tbs. olive oil
- 2 tsp. sweet paprika
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. cayenne
Beer-Can Chicken
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Rub:
- 2 tablespoons smoked paprika
- 2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 Tablespoon Za'atar
- For the Chicken:
- One 3 1/2- to 4-pound chicken, patted dry
- 1 can light beer, half empty
Torrisi's Spicy Sauce
By lorik
Makes 2 cups Combine all ingredients in a food processor or blender, and mix until slightly smooth
- 4 ounces B&G hot cherry peppers (or other pickled hot peppers), stemmed
- 2 ounces roasted red peppers
- 2 ounces crushed tomato
- 1/4 cup olive oil
- 1/4 teaspoon chile flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar
- Salt to taste
Butter-Basted Eggs Recipe, Fried Eggs
By lorik
Melt butter in an 8" non-stick skillet over medium heat until foamy
- 2 tbsp. unsalted butter
- 2 eggs, cracked into 2 small cups
- 1 tsp. fresh lemon juice
- Sea salt and freshly ground black pepper
- Chopped chives, for serving
Easy Garlic Flatbreads
By lorik
For dough: Process bread flour, yeast and salt in food processor until well combined, about 5 seconds
- Pizza Crust:
- 4 cups bread flour
- 2 1/4 tsp instant or rapid rise yeast
- 1 1/2 tsp salt
- 2 Tbsp olive oil
- 1 1/2 cups warm water (110 degrees)
- Garlic Topping:
- 2/3 cup plus 2 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- Pinch red pepper flakes
- Salt and Pepper
Roasted Asparagus with Various Gremolatas
By lorik
This recipe works best with thick asparagus spears that are between ½ and ¾ inch in diameter
- Tarragon-Lemon Gremolata:
- 2 pounds thick asparagus
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- Mint-Orange Gremolata
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh parsley
- 2 teaspoons grated orange zest
- 1 garlic clove, minced
- Pinch cayenne pepper
- Makes about 1/4 cup
- To avoid harsh garlic flavor, don’t mince the garlic until you’re ready to mix the gremolata. Combine all ingredients in bowl.
- 2 tablespoons minced fresh tarragon
- 2 tablespoons minced fresh parsley
- 2 teaspoons grated lemon zest
- 1 garlic clove, minced
- Makes about 1/4 cup
- To avoid harsh garlic flavor, don’t mince the garlic until you’re ready to mix the gremolata. Combine all ingredients in bowl.
- Cilantro-Lime Gremolata:
- 4 tablespoons minced fresh cilantro
- 2 teaspoons grated lime zest
- 1 garlic clove, minced
- Makes about 1/4 cup
- To avoid harsh garlic flavor, don’t mince the garlic until you’re ready to mix the gremolata. Combine all ingredients in bowl.
O'Brien Potatoes
By lorik
Use waxy red potatoes, which will hold their shape better than other varieties
- 2 tablespoons vegetable oil
- 1 1/2 pounds red potatoes, unpeeled, cut into 1/2-inch pieces
- 1 green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
- 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
- 1 onion, chopped
- 1/2 cup chicken broth
- 2 teaspoons Worcestershire sauce
- Salt and pepper
- 4 scallions, sliced thin
Fresh Tomato Marinara Sauce
By lorik
Heat olive oil in a stockpot over medium heat
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 8 large tomatoes, peeled and cut into big chunks
- 6 cloves garlic, minced
- 1 bay leaf
- 1/2 cup red wine
- 1 tablespoon honey
- 2 teaspoons dried basil
- 1 teaspoon oregano
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fennel seed
- 1/4 teaspoon crushed red pepper
- 2 teaspoons balsamic vinegar, or more to taste