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Cream of Celery Soup

Cream of Celery Soup

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Saute chopped celery and onions in 2 tablespoons of butter

  • 2 cups chopped celery
  • 1 cup chopped onion
  • 4 tablespoons butter - divided 2 tablespoons and 2 tablespoons
  • 2 tablespoons flour
  • 1 quart of chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup dry Sherry - optional
  • Salt and pepper to taste
4.7/5 (7 Votes)

New Potato Green Bean Salad with Fresh Fennel & Bacon

New Potato Green Bean Salad with Fresh Fennel & Bacon

By

Wash, cut into 1/2" dice the potatoes and cook them in the salted water until easily pierced with a sharp knife

  • 8 new potatoes (use more like a dozen if using tiny fingerlings)
  • 1 tablespoon sea or kosher salt
  • 8 ounces green beans, sliced in half, blanched, chilled in ice water
  • 1 fennel bulb, thinly sliced
  • 1/2 red onion, fine diced
  • 4 slices very good bacon baked to very crisp, crumbled (optional)
  • 1/2 cup mayonnaise
  • 3 tablespoons whole-grain Dijon mustard
  • 2 tablespoons finely chopped fennel fronds, plus whole for garnish
  • Sea or kosher salt and pepper to taste
4.2/5 (5 Votes)

Lemon Cream - Tartine Bakery's

Lemon Cream - Tartine Bakery's

By

You can also make orange, lime, or grapefruit curd using this method

  • 1/2 cup + 2 tablespoons lemon juice (Meyer or regular)
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cups sugar
  • 1 pinch salt
  • 1 cup unsalted butter
  • Can be made without butter
4.4/5 (16 Votes)

Key Lime Cheesecake My Way

Key Lime Cheesecake My Way

By

This is a very creamy cheesecake that requires no baking

  • 1 large extra 2 servings graham cracker pie shell
  • 1 large package vanilla pudding (Cook & Serve) Not instant pudding
  • 2 4oz packages of cream cheese
  • 1/2 Cup milk
  • 1/2 Cup packed brown sugar
  • 2/3 Cup Key Lime Juice
  • 1 Can evaporated milk
  • Whipped cream and lime slices
4.7/5 (40 Votes)

Orange-Spice Madeleines

Orange-Spice Madeleines

By

Sweet aroma of almond and orange

  • 2 ounces almond paste, cut into chunks
  • 1/2 cup sugar
  • 6 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon vanilla
  • 1/3 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
4.5/5 (8 Votes)

Roasted Sweet Potato & Garlic Soup

Roasted Sweet Potato & Garlic Soup

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Preheat oven to 200°C./375F Toss the sweet potato, onion and garlic in oil

  • 1 kg sweet potato (peeled and chopped)/2 pounds
  • 1 onion (roughly chopped)
  • 1 head garlic (broken into cloves and peeled)
  • 1 tablespoon olive oil
  • 6 cups chicken stock
  • 250 g cream cheese (light cubed)/8 ounces
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 6 teaspoons parsley (for garnish)
  • 6 slices ciabatta (or other crusty bread to serve)
4.8/5 (13 Votes)

Chocolate Covered Cannoli from Food & Wine Festival EPCOT

Chocolate Covered Cannoli from Food & Wine Festival EPCOT

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Place dark chocolate in the top of a double boiler over gently boiling water

  • 10 ounces dark chocolate
  • 4 medium cannoli shells
  • 1 1/4 cup ricotta cheese
  • 4 tbsp sugar
  • 3 tsp mini semi-sweet chocolate chips
  • 1 tsp freshly grated orange peel
  • 1/2 tsp vanilla extract
4.5/5 (22 Votes)

Tomato Basil Soup from Disney Cruise Line

Tomato Basil Soup from Disney Cruise Line

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Melt butter in a large stockpot over medium heat until foamy

  • 1 stick butter
  • 2 carrots, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 leek, washed well, roughly chopped
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 1/3 cup brown sugar
  • 3/4 cup malt vinegar
  • 1 (12-ounce) can tomato paste
  • 1/2 cup all-purpose flour
  • 5 cups low-sodium vegetable stock
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 1/4 cup chopped basil
4.6/5 (25 Votes)

Grape Salad

Grape Salad

By

MIX cooking creme and sugar in large bowl

  • 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
  • 1/4 cup packed brown sugar
  • 4 cups each seedless green and red grapes, halved
  • 2 cups fresh pineapple chunks
  • 1/2 cup PLANTERS Slivered Almonds, toasted
4.5/5 (8 Votes)

Maple Nut & Pear Scones

Maple Nut & Pear Scones

By

Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray

  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/4 cup plus 1 1/2 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 tablespoons chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces (2 ounces)
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/4 cup canola oil
  • 1 cup diced peeled pear, preferably Bartlett (1 large)
  • 1/2 cup chopped pecans, or walnuts, divided
  • 3/4 cup low-fat buttermilk, or equivalent buttermilk powder
  • 1 teaspoon maple extract, (see Note) or vanilla extract
  • 1 egg lightly beaten with 1 tablespoon water, for glaze
4.6/5 (8 Votes)