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Recipes
Applesauce Parfaits with Yogurt and Crispy Quinoa
By grammadot
For the applesauce: Put the apples, lemon juice, brown sugar, sugar, cinnamon and salt in a heavy-bottomed saucepan...
- 3 pounds assorted apples (Macintosh, Granny Smith or Gala), cored, peeled and cut into 1-inch chunks
- Juice of 1 lemon
- 1/4 cup packed light brown sugar
- 2 tablespoons pure cane sugar, plus more as needed
- 1 to 3 teaspoons ground cinnamon
- Pinch fine sea salt
- 1 1/4 cups quinoa
- 2 tablespoons coconut oil
- 2 tablespoons clover honey
- 2 cups Greek yogurt (fat-free or 2-percent)
- Seeds of 1/2 vanilla bean
- 1/4 teaspoon pure vanilla extract
- Fresh mint sprigs, optional
Roast Chicken with Beer Gravy -Vermont Baker's
By grammadot
In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper
- 2 2 2 teaspoons baking powder
- 1 1 1 teaspoon paprika
- 1 1 1 teaspoon powdered lemon peel
- 1/2 1/2 1/2 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 1 1 to 6-pound) (5- to 6-pound) roasting chicken
- 1 1 1 can Vermont IPA or your favorite IPA beer
- 2 2 2 cloves garlic
- Beer Gravy, recipe follows
- 4 4 4 tablespoons (1/2 stick) unsalted butter
- 1/4 1/4 1/4 cup all-purpose flour
- 1 1 1 teaspoon brown sugar
- 3 3 3 cups chicken stock
- 1/2 1/2 1/2 cup Vermont IPA beer
- 1/2 1/2 1/2 cup roast chicken drippings from the pan
- 1 1 1 tablespoon soy sauce
- 1 1 1 tablespoon Worcestershire sauce
- 1/2 1/2 1/2 teaspoon creamy horseradish sauce
- Salt and pepper
Barley Soup - Tuscan
By grammadot
Directions In a 5-quart saucepan, heat the oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 2 sweet or spicy turkey sausage links, casings removed
- 1 cup pearled barley
- 8 cups low-sodium vegetable or chicken broth
- 2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
- 2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
- 2 medium zucchini, halved lengthwise and cut into1/2-inch slices
- 1 fennel bulb, thinly sliced
- 1 medium leek, thinly sliced
- One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
- 1 Parmesan cheese rind, optional
- 1 dried bay leaf
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup chopped chives
cornbread - Old-fashioned
By grammadot
1 Heat: Set a 10-inch cast-iron skillet in a cold oven
- 1 1/4 cups medium-grind cornmeal
- 3/4 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces lard, melted
- 1 cup plus 2 tablespoons milk
- 1 egg
- 3/4 cup corn kernels (fresh or frozen)
- 1 teaspoon salted butter
Chicken Alla Diavola Brined Butterflied with Lemony Fennel Slaw
By grammadot
Directions For the brine: Bring 4 cups water, the salt, peppercorns, garlic and chiles to a boil
- 1 cup kosher salt, plus more for seasoning
- 1 teaspoon whole black peppercorns, plus more for seasoning
- 1 head garlic, halved lengthwise
- 4 whole chiles de arbol, crushed
- 4 cups ice cubes
- One 3-pound whole chicken, butterflied
- 1/2 cup mayonnaise
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon sugar
- 1 small head Savoy cabbage, thinly sliced
- 1 small bulb fennel, thinly sliced
- 1/4 cup fennel fronds (leaves)
- 1/2 cup fresh Italian flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 1 cup extra-virgin olive oil
- 8 whole black peppercorns
- 6 dried chiles de arbol, lightly toasted and crushed
- 6 cloves garlic, chopped
- 1 teaspoon fresh oregano leaves
- 1 teaspoon kosher salt
- 3 lemons, halved and grilled
- Parsley leaves
Shepherd’s pie
By grammadot
1 For the meat sauce, heat a heavy-bottomed skillet over medium-high heat
- Vegetable oil as needed
- 12 ounces mirepoix, small dice, see note
- 2 cloves garlic, minced
- 1 pound ground lamb or beef
- 1 teaspoon salt, or as needed
- 1 can (26 ounces) tomatoes, pulsed in a food processor until smooth
- Herbes de Provence, as needed
- 2 pounds russet potatoes, peeled, cut into 4 or 6 pieces
- 2 bay leaves
- 4 to 8 tablespoons butter, softened
- 1/4 to 1/2 cup heavy cream, heated
- White pepper
- 1 to 1 1/4 pounds fresh peas or trimmed green beans
Carrot and Yam Puree
By grammadot
Directions In a saucepan or Dutch oven, heat the oil over medium-high heat
- 1/3 cup extra-virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 pounds carrots, peeled and thinly sliced
- 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 cups low-sodium chicken broth
- 1/2 cup water
Lemon Pie -Zesty
By grammadot
Preparation 1. Preheat oven to 350°
- Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons powdered sugar
- 3 tablespoons butter, melted
- 6 egg yolks
- 2 (14-oz.) cans sweetened condensed milk
- 1 cup fresh lemon juice
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- Garnishes: lemon slices, fresh mint leaves
Enchiladas - Chicken
By grammadot
paula dean
- 1 Roasted Rotisseire chicken
- Spanish Rice (recipe follows)
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 8oz package cream cheese room temperature
- 1 8oz package Monterey Jack cheese with peppers, shredded and divided
- 1 8oz package sharp Cheddar cheese, shredded and divided
- 1 package burrito-size flour tortillas
- 1 10oz can mild enchilada sauce
Peanut Butter Cup Cake - Giant
By grammadot
Watch how to make this recipe
- One 15.25-ounce box chocolate or devil's food cake mix (plus required ingredients)
- 3/4 cup natural peanut butter
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- Pinch salt
- 1 1/2 cups store-bought hardening chocolate sauce