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Recipes
Maple Sausage Braid
By MooK
Preheat oven to 400 degrees F
- 16 oz Pork Sausage
- 1 pkg Frozen Puff Pastry Dough, 2 sheets, thawed 40 minutes
- 2 cups Peeled & Finely Chopped Apple
- 10 oz Block Extra Sharp Cheddar, grated by hand
- 1 1/2 cups Maple Syrup, divided
- 1 1/2 tsp Cinnamon
Mini Shrimp Rolls
By MooK
Bring a large saucepan of water to a boil
- Kosher salt
- 1 pound medium shrimp, shelled, deveined
- 1/4 cup plus 1 tablespoon mayonnaise
- 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon grapeseed oil
- 1 tablespoon minced garlic
- 1 teaspoon fresh lemon juice
- Lemon zest
- 1 teaspoon prepared horseradish
- Freshly ground black pepper
- 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2-inch; such as Martin's potato rolls or King's Hawaiian)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup celery leaves or crushed potato chips
Pasta with Pesto alla Trapanese
By MooK
If you don’t want to purchase a whole jar of pepperoncini just to use one pepper and you don’t happen to have a...
- 1/4 Cup slivered blanched almonds
- 12 Ounces cherry or grape tomatoes (about 2 1/2 cups)
- 1/2 Cup packed fresh basil leaves
- 1 garlic clove
- 1 small pepperoncini (hot pepper in vinegar) *
- table salt
- Pinch red pepper flakes
- 1/3 Cup extra-virgin olive oil * *
- 1 Pound pasta , preferably linguine or spaghetti
- 1 Ounce Parmesan cheese , plus extra for serving * * *
Sweet and Spicy Chicken Drumettes
By MooK
Recipe courtesy Giada De Laurentiis
- 3/4 cup pineapple juice
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup sweet Marsala wine
- 1/4 packed cup light brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 to 1 1/2 teaspoons crushed red pepper flakes
- 3 pounds chicken drumettes
- Vegetable oil cooking spray
- Kosher salt
- 1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch
- 1/4 cup chopped fresh cilantro leaves
Chicken Aloha
By MooK
Place chicken in a greased 13-in
- 6 to 8 chicken breast halves
- 1 bottle (14 ounces) ketchup
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 medium green pepper, coarsely chopped
- 1/4 cup packed brown sugar
- 1/3 cup cider vinegar
- 1 teaspoon ground mustard
- 1 can (8 ounces) pineapple chunks, undrained
- Hot cooked rice
Crème Brûlée Cheesecake
By MooK
Position a rack in the center of the oven and heat the oven to 375°F
- 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
- 3 Tbs. granulated sugar
- 7 Tbs. unsalted butter, melted
- 3 8-oz. packages cream cheese, at room temperature
- 8 oz. mascarpone
- 2 Tbs. all-purpose flour
- Table salt
- 1-1/4 cups granulated sugar
- 1 Tbs. pure vanilla extract
- 4 large eggs, at room temperature
- 2 Tbs. granulated sugar
Chocolate Truffle Tart
By MooK
Tart can be chilled up to 3 days
- For crust
- 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
- For filling
- 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
- 3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Special equipment: an 8-inch (20-cm) round springform pan
- Garnish: unsweetened cocoa powder for sprinkling
Braised Brisket With Bourbon-Peach Glaze
By MooK
Rub Mix all ingredients in a small bowl
- Rub
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground cinnamon
- .
- Brisket
- .
- 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
- 2 tablespoons grapeseed oil, divided
- 3/4 cup chopped onion
- 3 garlic cloves, smashed
- 4 cups beef broth
- 1 12-ounce bottle stout
- 3/4 cup bourbon
- 1/4 cup (packed) light brown sugar
- 1/4 cup soy sauce
- 6 large sprigs thyme
- 3 celery stalks, chopped
- 2 plum tomatoes, cored, chopped
- 1 large carrot, chopped
- 1 tablespoon balsamic vinegar
- .
- Glaze
- .
- 1/2 cup peach jam or preserves
- 2 teaspoons bourbon
- Kosher salt and freshly ground black pepper
Red Velvet Cheesecake Cake
By MooK
Make the cheesecake layer first so it has time to chill while the cake and frosting are being prepared
- Cheesecake Layer:
- 2 (8-ounces each) packages cream cheese, at room temperature
- 2/3 cup granulated sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- .
- Red Velvet Cake Layer:
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3 tablespoons natural, unsweetened cocoa powder (not Dutch-process)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups vegetable or canola oil
- 1 cup buttermilk
- 1/4 cup (two 1-ounce bottles) red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- .
- Cream Cheese Frosting:
- 2 (8-ounces each) packages cream cheese, at room temperature
- 1/2 cup (8 tablespoons) butter, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
Buttermilk Waffles
By MooK
While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior...
- 2 cups (10 ounces) unbleached all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon table salt
- 1/2 cup dried buttermilk powder (see note)
- 1/2 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 1/4 cups unflavored seltzer water