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PESTO SILVER PALATE RECIPE

PESTO SILVER PALATE RECIPE

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Directions: 1. Process the basil, garlic, and walnuts in a food processor fitted with a steel blade--or in 2 batche...

  • Ingredients:
  • 2 cups fresh basil leaves
  • 4 medium-size cloves garlic, chopped
  • 1 cup walnut meats
  • 1 cup best-quality olive oil
  • 1 cup freshly grated imported Parmesan cheese
  • 1/4 cup freshly grated Romano cheese
  • Salt and freshly ground black pepper, to taste
0/5 (0 Votes)

Irish Beef Stew

Irish Beef Stew

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"Have I got the best recipe for you!" my friend Tomas announced, upon his return from a trip to photograph vineyard...

  • 1/4 cup olive oil
  • 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
  • 6 large garlic cloves, minced
  • 6 cups beef stock or canned beef broth
  • I cup of Guinness beer
  • 1 cup of fine red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons (1/4 stick) butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots
  • Salt and Pepper
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

Orzo with Smokey Tomato Vinaigrette - Giada De Laurentiis

Orzo with Smokey Tomato Vinaigrette - Giada De Laurentiis

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Prep Time: 8 min Inactive Prep Time: 10 min Cook Time: 25 min Level: Easy Serves: 4 to 6 serv...

  • Vinaigrette:
  • 1 pound (2 dry pints) cherry tomatoes
  • 1 pound orzo pasta
  • 1/2 cup packed fresh basil leaves, torn
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon smoked salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/3 cup grated Parmesan
0/5 (0 Votes)

Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

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Prep Time: 10 min Inactive Prep Time: -- Cook Time: 25 min Level: Easy Serves: 4 servings H...

  • Optional garnishes:
  • Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
  • 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
  • 1 red bell pepper, split and seeded
  • 1 pound chicken breast tenders
  • 1 teaspoon poultry seasoning, 1/3 palm full
  • 1 teaspoon cumin, 1/3 palm full
  • Salt and pepper
  • 1 small to medium zucchini, small dice
  • 1 medium yellow skinned onion, chopped
  • 3 cloves garlic, chopped
  • 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
  • 1 can stewed tomatoes, 28 ounces
  • 1 can tomato sauce, 8 ounces
  • 3 cups chicken stock, available in re-sealable paper containers on soup aisle
  • 4 cups blue corn tortilla chips, broken up into large pieces
  • 1 cup shredded cheddar or pepper Jack cheese
  • 1/2 cup sour cream
  • 1/4 red raw onion, chopped
  • 2 to 3 tablespoons chopped cilantro or parsley leaves
  • 1 ripe avocado, diced and dressed with the juice of 1/2 lemon
4/5 (1 Votes)

"Drunken Shrimp Style" Quick Marinade

Drunken Shrimp Style Quick Marinade

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Prep Time: 15 min Inactive Prep Time: 1 hr 0 min Cook Time: 10 min Level: Intermediate Serves: ...

  • Wooden skewers, soaked in water for 20 to 30 minutes
  • 1 cup vodka
  • 1 cup citrus juice made from freshly squeezed orange, lime, and lemon juice
  • 1/4 cup peeled ginger, chopped
  • 1/2 clove garlic, finely minced
  • Sugar, to taste
  • 1 cup miso paste
  • 1/2 cup light cooking oil, preferably sesame, canola, or vegetable
  • 1 pound small shrimp, rinsed, shells intact
  • 1/2 pound bay scallops
0/5 (0 Votes)

Tomatoes Provencale

Tomatoes Provencale

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Preheat oven to 400 degrees

  • 4 to 6 firm, ripe plum tomatoes
  • Salt
  • 1 clove garlic, minced
  • 2 tablespoons minced shallots
  • 3 tablespoons minced fresh basil
  • 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 tablespoon oregano
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup dry white bread crumbs
0/5 (0 Votes)

Chicken and Hot Sausage Stew with Polenta

Chicken and Hot Sausage Stew with Polenta

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Season chicken with salt and pepper and dredge in flour

  • 8 boneless, skinless chicken thighs
  • Salt and pepper
  • Flour, for dredging
  • 1/4 cup EVOO – Extra Virgin Olive Oil
  • 1 pound hot Italian sausage with fennel
  • 1 small bulb fresh fennel, thinly sliced
  • 1 onion, thinly sliced
  • 1 cubanelle pepper, halved, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 chili pepper, such as Fresno pepper, thinly sliced
  • 3 to 4 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 1/2 cup dry white or red wine
  • 1 28-ounce can Italian tomatoes
  • 3 cups chicken stock, divided
  • A few leaves of basil, torn
  • 2 cups milk
  • 1 cup quick-cooking polenta
  • 2 tablespoons butter
  • 1/3 cup grated Parmigiano-Reggiano cheese
0/5 (0 Votes)

Warm Mexican Crab Dip - Paula Deen

Warm Mexican Crab Dip - Paula Deen

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Warm Mexican Crab Dip Recipe courtesy Paula Deen Prep Time: 30 min Inactive Prep Time: -- Cook Time: ...

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons seeded and chopped jalapeno pepper, plus slices for garnish, optional
  • 1/2 cup light beer
  • 2 cups heavy whipping cream
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) block pasteurized prepared cheese product
  • 1 pound lump crabmeat, drained and picked for shells
  • 1/4 cup fresh lime juice, (about 2 limes)
  • 1/4 cup minced green onion
  • 1/4 cup minced fresh cilantro leaves
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • Tortilla chips, for serving, recipe follows
4/5 (1 Votes)

Cornbread Stuffed Meatloaf - Guy Fieri

Cornbread Stuffed Meatloaf - Guy Fieri

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Prep Time: 30 min Inactive Prep Time: 10 min Cook Time: 2 hr 10 min Level: Intermediate Serves: ...

  • Stuffing:
  • 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
  • 1/2 pound bacon, chopped
  • 1 red bell pepper, diced
  • 1 tablespoon seeded and minced jalapeno
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and pepper
  • 1 egg, beaten
  • Meatloaf:
  • 3 tablespoons olive oil, plus 3 tablespoons
  • 1 cup diced red onion
  • 1 tablespoon seeded and minced jalapeno
  • 2 tablespoons minced garlic
  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 teaspoons sea salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons chopped parsley leaves
  • 1 tablespoon chopped thyme leaves
  • 1 teaspoon dry mustard
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 eggs
  • 6 ounces sliced Cheddar
0/5 (0 Votes)

Wisconsin Cheese and Beer Soup

Wisconsin Cheese and Beer Soup

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In a heavy 4-quart Dutch oven, melt butter over medium heat and cook sausage 5 minutes, stirring occasionally

  • 1 tablespoon butter
  • 1 pound smoked sausage, chopped
  • 2 cups chopped onions
  • 2 cups diced carrots
  • 1 cup thinly sliced celery
  • 1/3 cup flour
  • 1 12 ounce bottle lager beer
  • 3 cups chicken stock
  • 2 cups diced red potatoes
  • 2 cups milk
  • 3 cups grated sharp cheddar cheese
  • 1 teaspoon dried thyme
  • 2 teaspoons Worcestershire
  • 2 teaspoons sweet Hungarian paprika
  • 2 tablespoons tomato paste
  • Salt, pepper and Tobasco to taste
  • 1/4 cup thinly sliced scallions
0/5 (0 Votes)