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Recipes
Flavored Butters
By AllisonClayman
To prepare each type of flavored butter: In a bowl, using a handheld mixer, beat the butter on medium speed until s...
- For the orange butter:
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1 tsp. confectioners' sugar
- 2 Tbs. orange marmalade
- Zest of 1 orange
- For the strawberry butter:
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 tsp. confectioners' sugar
- 2 Tbs. strawberry jam
- For the mixed berry butter:
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1 tsp. confectioners' sugar
- 2 Tbs. mixed berry preserves
Quick and Easy Artichoke Dip Recipe
By AllisonClayman
METHOD 1 Drain the artichokes from the can
- INGREDIENTS
- 2 14 oz. cans of artichokes (packed in water, not oil)
- 2 cups of freshly grated Parmesan cheese
- 1 cup of mayonaise
- Salt and pepper
Marshmallow Cookie Sandwiches
By AllisonClayman
Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for sna...
- Vegetable oil cooking spray, for pan
- 2 envelopes unflavored gelatin (about 2 tablespoons)
- 2/3 cup cold water
- 1 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- Coarse salt
- 1 teaspoon pure vanilla extract
- Confectioners' sugar, for cutting
- 9 store-bought graham crackers, split in half, or 18 homemade graham cookies.
- 8 ounces semisweet chocolate, melted
- 1 cup salted, roasted peanuts, chopped
Tomato-Basil Pizza
By AllisonClayman
Directions: Place a cast-iron pizza pan in an oven and preheat to 450ºF
- Ingredients:
- Dough for one 12-inch pizza
- Cornmeal for dusting
- Extra-virgin olive oil for brushing
- 6 plum tomatoes, peeled, seeded and diced,
- or 1/4 cup tomato sauce
- 1/3 lb. mozzarella cheese, thinly sliced
- Salt and freshly ground pepper, to taste
- 8 fresh basil leaves, torn into 1/2-inch pieces
Coconut Oatmeal Lace Cookies
By AllisonClayman
Preparation Make cookies Preheat oven to 350�F with rack in middle
- For cookies:
- Ingredients
- 1 stick unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 3/4 cup sweetened flaked coconut
- 3/4 cup rolled oats
- 1/4 cup all-purpose flour
- For decorating:
- 3 ounces fine-quality bittersweet chocolate, finely chopped and melted
- 3 ounces fine-quality white chocolate, finely chopped and melted
- Equipment:
- 2 (17-by 11-inch) nonstick bakeware liners such as Silpats; 2 heavy-duty sealable bags
Linguine with Chicken, Artichokes, and Sun-Dried Tomatoes
By AllisonClayman
Cook pasta according to package directions
- 1 lb linguine
- 2 chicken breasts, pounded to even thickness
- Sea salt & cracked black pepper
- 3 Tbsp olive oil, divided
- 2 Tbsp butter
- 1/2 medium onion, finely diced
- 1/2 tsp red pepper flakes
- 3 cloves garlic, minced
- 1 14.5 oz can quartered artichoke hearts, drained
- 1/2 cup sun dried tomatoes, diced
- 2 cups crushed tomatoes or 14.5 oz can
- 1 cup heavy cream
- 3/4 cup chicken broth, more as needed
- 1 cup freshly grated Parmesan cheese, plus additional for garnish
- 2 Tbsp chopped basil, plus additional for garnish
- 1 Tbsp chopped parsley, plus additional for garnish
Quesadillas de Camarones
By AllisonClayman
Preparation Instructions Pour red sauce over shrimp
- Ingredients
- Flour Tortillas
- 12 whole Large Shrimp, Peeled And Deveined
- 8 ounces, fluid Mexican Red Sauce
- 1 whole Large Onion
- 1 whole Red Bell Pepper
- 1 whole Green Bell Pepper
- 2 cups Cheese, Grated (Monterey Jack Is Best)
- 2 Tablespoons Olive Oil
- Salt To Taste
Greek Salad with Oregano Marinated Chicken
By AllisonClayman
Recipe courtesy Dave Lieberman
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- A couple good pinches salt
- 10 grinds black pepper
- 4 (6 to 7-ounce) boneless skinless chicken breasts
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 2 cloves garlic, smashed with the side of your chef's knife
- 1 teaspoon dried oregano
- 3 pinches salt
- 10 to 15 grinds black pepper
- 2 to 3 hearts romaine lettuce
- 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
- 3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
- 1/2 red onion, very thinly sliced
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/4 cup crumbled feta cheese
Rolled Fondant-Collette Peters
By AllisonClayman
Directions In a large bowl (do not use metal), sift the sugar and make a well in the center
- Ingredients
- 2 pounds confectioner's sugar, sifted
- 1/4 cup cold water
- 1 tablespoon unflavored gelatin
- 1/2 cup glucose (found in cake decorating stores) or white corn syrup
- 1 1/2 tablespoons glycerine (found in cake decorating stores)
- 1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
- Cornstarch
Ken's Oatmeal Raisin Cookies
By AllisonClayman
Preheat the oven to 300F. Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixe...
- 1/2 cup (1 stick) butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups oatmeal
- 1 1/2 cups raisins