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Recipes
Florentine Quiche
By Flyer920
1. Preheat oven to 350�F (175�C)
- 1 package frozen creamed spinach, defrosted
- 1 (9-inch) baked pie crust
- 4 large eggs, beaten lightly
- 1/4 cup all-purpose flour
- 6 strips bacon, cooked until crisp, drained and crumbled
- 2/3 cup shredded Swiss cheese
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
Classic Quiche Lorraine
By Flyer920
1. Preheat oven to 425�F (220�C)
- 4 strips of bacon
- 1/4 cup chopped peeled onion
- 1 (9-inch) baked pie shell
- 1 1/2 cups shredded Swiss cheese
- 4 large eggs
- 1 1/3 heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
Basil Chicken in Coconut Curry Sauce
By Flyer920
1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black...
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
- 1 large red onion, chopped (about 1 cup)
- 5 cloves garlic, minced
- 2 jalapeeppers, seeded and minced
- 2 Tbsp olive oil or grapeseed oil
- 1 14-oz can coconut milk
- 2 teaspoons cornstarch
- 1 teaspoon Worcestershire sauce
- 3 Tbsp fresh basil leaves, chopped
- 1 Tbsp finely chopped fresh ginger
Classic Gazpacho
By Flyer920
1. Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed
- 2 * 2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
- 1/2 * 1/2 cup water
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 seedless cucumber, cut into 1/4-inch dice
- 1 * 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
- 1 * 1 small onion, cut into 1/4-inch dice
- 2 * 2 medium garlic cloves, minced
- 1 * 1 small jalapeno pepper, seeded and minced (optional)
- 2 * 2 tablespoons sherry vinegar
- 2 * 2 tablespoons chopped fresh parsley, basil or cilantro
- * Salt and freshly ground black pepper
Sweet (or Savory) Cornbread
By Flyer920
Preheat oven to 400 degrees
- 3/4 cup yellow cornmeal
- 1/2 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1/3 cup brown sugar (reduce to 1 Tbsp. for savory cornbread)
- 3/4 cup buttermilk or yogurt
- 4 Tbsp. butter, melted (1/2 stick)
- ~ Corn kernels cut from 1 ear of corn (optional)
Butternut Squash Soup with Apple and Smoked Cheddar
By Flyer920
"Butternut squash and apples come into season around the same time in Vermont," Jeremy Silansky says, "and they go ...
- 1 . 2 tablespoons extra-virgin olive oil
- 2 . 1 medium onion, halved and thinly sliced
- 3 . 3/4 cup apple cider
- 4 . One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)
- 5 . 4 1/2 cups chicken stock or low-sodium broth
- 6 . 1/2 cup heavy cream
- 7 . Salt and freshly ground pepper
- 8 . 2 tablespoons unsalted butter
- 9 . 1 McIntosh apple, cut into 1/2-inch dice
- 10 . 1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
- 11 . One-inch pieces of chives or thinly sliced sage leaves, for garnish
Olive Focaccia with Pancetta and Onion Topping
By Flyer920
Combine 1 3/4 cups flour, yeast, sugar and salt in processor
- 1 3/4 cups (or more) bread flour
- 1 package fast-rising dry yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3/4 cup hot water (125F to 130F)
- 2 1/2 tablespoons (or more) olive oil
- 1/2 cup chopped pitted Kalamata olives
- Olive oil
- 2 ounces pancetta or bacon, chopped
- 1 medium onion, thinly sliced
- 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried crumbled
- Fresh rosemary sprigs (optional)
Braised Short Ribs with Whole Grain Mustard
By Flyer920
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly
- 1 . 1 bottle full-bodied red wine, such as Côtes du Rhône
- 2 . 2 medium carrots, coarsely chopped
- 3 . 1 large leek, white and tender green, coarsely chopped
- 4 . 5 garlic cloves, coarsely chopped
- 5 . 4 parsley sprigs
- 6 . 2 thyme sprigs
- 7 . 1 bay leaf
- 8 . 8 beef short ribs (about 5 1/2 pounds), trimmed of excess fat
- 9 . Salt and freshly ground pepper
- 10 . 1/2 cup all-purpose flour, for dredging
- 11 . 1/4 cup vegetable oil
- 12 . 1 quart rich veal stock, or one 6 1/2 - ounce container demiglace diluted in 3 cups of water (see Note)
- 13 . 2 tablespoons grainy mustard
Thai Chicken Thighs with Peanut Pesto
By Flyer920
In bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sa...
- 8 boneless, skinless chicken thighs
- 1/4 cup peanut butter
- 3 cloves garlic
- 1 piece (1/2-inch) ginger root, chopped
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1/4 cup soy sauce
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped peanuts
- 2 green onions, thinly sliced
Beef Tagine with Plums and Honey
By Flyer920
Heat oil in a Dutch oven over medium-high heat
- 1 * 1 tablespoon olive oil
- 2 * 2 teaspoons Ras el Hanout
- 1 1/2 * 1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
- 2 * 2 cups chopped onions (about 2 medium)
- 1 * 1 cup water
- 1 1/2 * 1 1/2 teaspoons salt
- 1 * 1 (14-ounce) can less-sodium beef broth
- 1 1/2 * 1 1/2 cups pitted dried plums
- 3 * 3 tablespoons honey
- 1/3 * 1/3 cup slivered almonds, toasted