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Recipes
Mustard Glazed Baked Ham and Pimento Cheese Biscuits
By karen1
Remove the ham from the refrigerator 2 hours before baking
- Pimento Cheese:
- 1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end (about 8 pounds)
- 25 cloves
- 1/2 cup Dijon mustard
- 3 tablespoons clover honey
- 3 tablespoons light brown muscovado sugar
- 1 teaspoon finely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- Pimento Cheese, recipe follows
- Buttermilk Biscuits, recipe follows
- 1 1/2 pounds extra-sharp yellow Cheddar, coarsely grated
- 1 cup prepared mayonnaise
- 1 cup drained and finely diced roasted red peppers
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
- 1 1/2 cups cold buttermilk
- 1/2 cup heavy cream
- 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
- 2 tablespoons melted butter
Cranberry Harvest Muffins
By karen1
Directions Preheat the oven to 375 degrees F
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 1/4 cups whole milk
- 2 extra-large eggs
- 1/2 pound unsalted butter, melted and cooled
- 1 1/2 cups coarsely chopped fresh cranberries
- 1/2 cup medium-diced Calimyrna figs (I use apples)
- 3/4 cup coarsely chopped hazelnuts, toasted and skinned
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
Roasted Asparagus
By karen1
2005, Ina Garten, All Rights Reserved
- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
Tomato Fennel Salad
By karen1
Core the tomatoes and cut into wedges
- 1 1/2 pounds heirloom tomatoes
- 1 small fennel bulb
- 2 tablespoons good olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Potato Cakes with Smoked Salmon
By karen1
In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together
- 3 eggs
- 1/2 cup full fat milk
- 2 spring onions/scallions finely sliced
- 2 tablespoons olive oil
- 3/4 cup smash/potato flakes
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon lemon juice
- About 10 ounces (300g) smoked salmon
- Small bunch dill or packet
Sun-Dried Tomato Stuffed Mushrooms
By karen1
2012 Ree Drummond, All Rights Reserved
- 1/2 stick butter
- 24 ounces white button mushrooms, washed, stems removed
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 5 sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- Splash of white wine, optional
- 1/4 cup pine nuts, roughly chopped
- 16 ounces mozzarella, cut into bite-size chunks
- 1/4 cup fresh basil leaves, chopped
Fusilli with Pecorino Romano and Black Pepper
By karen1
Recipe courtesy Giada De Laurentiis
- Kosher salt
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 2 cloves garlic, lightly crushed
- 5 cups baby spinach leaves (5 ounces)
- Freshly ground pepper
- 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
- 1 cup mascarpone cheese (8 ounces), at room temperature
Baked Eggs with Bacon and Spinach
By karen1
Preheat oven to 400F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels
- 6 slices applewood-smoked bacon
- 1 5-ounce bag baby spinach
- 2 whole wheat or sourdough English muffins, split horizontally, well toasted
- 4 large eggs
- 4 tablespoons heavy whipping cream
Mussels Oreganata
By karen1
Preheat the broiler. Line a heavy baking sheet with coarse salt
- Coarse salt, for lining the baking sheet
- One 750 ml bottle white wine, such as pinot grigio
- 24 mussels, scrubbed, beards removed
- 1/2 cup plain breadcrumbs
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Honey-Chipotle Pecans
By karen1
Recipes & Menus | Recipes Honey-Chipotle Pecans Look for ground chipotle chiles in the spice section of the super...
- 1/2 cup honey
- 1/4 cup sugar
- 1 teaspoon ground chipotle chiles
- 2 cups pecan halves
- Coarse kosher salt
- Aniseed