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Recipes
Apple Cranberry Sauce
By exdircomp
1. Preheat oven to 375°. Put apples into a large bowl
- 5 cortland or other sweet tart cooking apples, peeled,
- cored, and coarsely chopped
- Juice from 1⁄2 lemon
- 1 ⁄2 cup fresh or thawed frozen cranberries
- 3 –4 tbsp. sugar
- 3 pinches ground cinnamon
Veal Cutlets with Marsala
By exdircomp
Garnish veal with chopped parsley and extra-virgin olive oil For the basic: In 12-inch saute pan, heat the ...
- Basic Marsala cutlets:
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 6 veal cutlets
- All-purpose flour, for dredging
- 1/2 cup dry Marsala
- Variations:
- 1 .
- 1/2 cup dry white wine
- 1 tablespoons capers, rinsed and drained
- 1 tablespoon grated lemon zest
- 1 lemon, cut into wedges
- 2 .
- 4 leaves fresh sage
- 1/2 cup mushrooms, sliced
- 1/2 cup dry Marsala
- 3 .
- 1 cup basic tomato sauce, recipe follows
- 1/2 cup rose wine
- Freshly grated Parmigiano-Reggiano
Cranberry Pie
By exdircomp
For the pie crust: Grease a pie tin with the butter
- The Crust:
- 1 tablespoon butter
- 5 cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 cups shortening
- 2/3 cup plus 2 tablespoons ice water
- The Filling:
- 1 tablespoon butter
- 4 Anjou or Bosc Pears, peeled, cored, and cut into thin slices
- 1 1/2 cups sugar, divided
- 3 whole cloves
- 1 teaspoon fresh lemon juice
- 1 tablespoon light corn syrup
- 1 tablespoon cornstarch
- 1 tablespoon fresh orange zest
- 1 bag (24 ounces) fresh cranberries
- ½ bag dried cranberries
- ½ bag dried tart cherries
- Orange Liquour
- The Garnish:
- 1/2 cup raw sugar
- Vanilla or nutmeg ice cream (optional)
Panettone
By exdircomp
Start this panettone early in the day; it takes quite a long time to make
- 1/3 cup plus 1/2 cup warm water (100°F to 110°F)
- 2 packages active dry yeast
- 4 cups all-purpose flour
- 2/3 cup sugar
- 6 large egg yolks
- 1 1/2 sticks softened unsalted butter, plus additional softened butter
- 2 cups raisins
- 1 cup candied citron
Fig Bars
By exdircomp
PROCEDURE Combine figs, water honey, 1/4 tsp salt and lemon peel in saucepan and simmer 1 to 1-1/2 hours or until ...
- •4 cups fresh figs, chopped
- •1 cup water
- •1 cup honey
- •salt
- •2 tablespoons(s) grated lemon peel
- •2 tablespoons(s) flour
- •2 tablespoons(s) water
- •2 tablespoons(s) lemon juice
- •1 cup chopped walnuts
- •1 cup shortening
- •3/4 cups brown sugar, packed
- •2 cups sifted flour
- •3 cups quick-cooking oatmeal
Mint Brownie Fudge Bars
By exdircomp
Directions Preheat oven to 350 degrees F
- BROWNIES:
- 6 ounces unsweetened chocolate
- 1 cup butter
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate morsels
- Splash of chocolate go diva liquor
- MINT FILLING:
- 2 (8-ounce) packages cream cheese, softened
- 1/3 cup sugar
- 2 eggs
- 2 tablespoons creme de menthe
- 2 drops green food coloring
- FROSTING:
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 2 ounces unsweetened chocolate, melted
- 1 teaspoon mint extract
- 1 teaspoon Godiva Liquor
- 1 tablespoon milk, plus more to thin
- 8 candy canes, crushed, for garnish
Zucchini Custard Bake
By exdircomp
Directions Preheat oven to 350 degrees
- 1 teaspoon Worcestershire sauce
- 1/2 cup onion diced
- 2 tablespoon fine dry bread crumbs
- 1/2 cup undiluted evaporated milk or light cream
- 3 eggs
- 2 lb zucchini, cut into small pieces
- 4 tablespoon (1/2 sick) butter, melted
- Dash of Hot Sauce
- 1 teaspoon Salt
- 1/8 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Chocolate Cherry Cake
By exdircomp
Bring all the ingredients to room temperature
- 2 sticks butter, 16 tablespoons
- 2 cups sugar
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 ounces SCHARFFEN BERGER 99% Cacao Unsweetened Chocolate
- 1 teaspoon vanilla
- 1 cup dried Rainier cherries, soaked in either chocolate liquour or cherry brandy
- 2 eggs
- 1 cup buttermilk
Spinach with pine nuts and cranberries
By exdircomp
In a small microwavable bowl, plump raisins with hot water on high heat for 30 seconds
- 4 Tbsp dried cranberries
- 2 Tbsp hot water
- 1 tsp olive oil
- 1 clove(s) garlic clove(s), minced (medium)
- 1 bunch(es) spinach
- 2 Tbsp pine nuts, toasted
- 1/4 tsp table salt
- 1/4 tsp black pepper
Pad Thai
By exdircomp
The best pad Thai recipe should feature clean, fresh, not-too-sweet flavors; perfectly cooked noodles; and plenty o...
- Ingredients
- 2 tablespoons tamarind paste or substitute (see Tamarind options in related articles)
- 3/4 cup water (boiling)
- 3 tablespoonsfish sauce
- 1 tablespoon rice vinegar
- 3 tablespoons granulated sugar
- 3/4 teaspoon cayenne pepper
- 4 tablespoons peanut oil or vegetable oil
- 8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
- 2 large eggs
- 1/4 teaspoontable salt
- 12 ounces medium shrimp (31/35 count), peeled and deveined, if desired
- 3 cloves garlic, pressed through garlic press or minced (1 tablespoon)
- 1 medium shallot, minced (about 3 tablespoons)
- 2 tablespoons dried shrimp, chopped fine (optional)
- 2 tablespoons Thai salted preserved radish (optional)
- 6 tablespoons chopped unsalted roasted peanuts
- 3 cups bean sprouts (6 ounces)
- 5 medium scallions, green parts only, sliced thin on sharp bias
- 1/4 cup fresh cilantro leaves (optional)
- Lime wedges