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Slow-Cooked Scrambled Eggs with Green Herbs

Slow-Cooked Scrambled Eggs with Green Herbs

By

2008, Ina Garten, All Rights Reserved

  • 10 extra-large eggs
  • 16 tablespoons whole milk or half-and-half
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon minced scallions, white and green parts
  • 1 tablespoon minced fresh dill
0/5 (0 Votes)

Grilled Peach Salad with Balsamic Bacon Vinaigrette

Grilled Peach Salad with Balsamic Bacon Vinaigrette

By

Recipe courtesy The Neelys

  • Nonstick cooking spray
  • 5 slices bacon, chopped
  • 1 shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 3 firm, ripe large peaches, pitted and quartered
  • Extra-virgin olive oil
  • 5 ounces baby spinach
  • 1/2 red onion, thinly sliced
0/5 (0 Votes)

Russian Tea Cakes II

Russian Tea Cakes II

By

"Enjoy ... these are wonderful! I like to use almonds, but you can experiment with other nuts, if you like

  • 6 tablespoons butter
  • 1/2 cup white sugar
  • 1 egg yolk
  • 1 tablespoon cream
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup chopped almonds
  • 1/3 cup confectioners' sugar for decoration
0/5 (0 Votes)

French Toast

French Toast

By

Recipe courtesy Alton Brown, 2003

  • 1 cup half-and-half
  • 3 large eggs
  • 2 tablespoons honey, warmed in microwave for 20 seconds
  • 1/4 teaspoon salt
  • 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
  • 4 tablespoons butter
0/5 (0 Votes)

Bloody Mary Flank Steak

Bloody Mary Flank Steak

By

Recipe courtesy Guy Fieri, sponsored by Visa 2009

  • 1 cup vegetable juice (recommended: V-8)
  • 1/2 cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon crushed garlic
  • 1 teaspoon onion powder
  • 1 teaspoon celery seed
  • 1 tablespoon prepared horseradish
  • 4 tablespoons olive oil
  • 1-pound flank steak
0/5 (0 Votes)

Tagliatta and Everything Salad

Tagliatta and Everything Salad

By

Recipe courtesy Rachael Ray

  • 2 pounds 1/2-inch thick shell steaks (3 large but very thin-cut steaks)
  • 4 large cloves garlic, cracked from skins
  • 5 to 6 sprigs fresh rosemary, stripped
  • 1/4 cup, a generous handful, flat-leaf parsley
  • 1 lemon, zested
  • 1 rounded tablespoon steak seasoning or salt and pepper (recommended: Montreal Seasoning for Steak by McCormick)
  • Extra-virgin olive oil, for drizzling
  • 2 large golden beets
  • 1 bulb fresh fennel
  • 1 heart romaine, chopped
  • 1 bundle arugula, chopped
  • 4 cups spinach, 1/2 a sack, chopped
  • Olive Oil cooking spray, for grill or grill pan
  • 1/2 pound ricotta salata, crumbled
  • 2 scallions, finely chopped
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cumin, 1/3 palm full
  • 3 tablespoon red wine vinegar, eyeball it
  • 1/3 cup extra-virgin olive oil, eyeball it
0/5 (0 Votes)

Pink Lemonade

Pink Lemonade

By

Copyright, 2004, Ina Garten, All Rights Reserved

  • 1 cup freshly squeezed lemon juice (5 to 6 lemons)
  • 1/2 to 3/4 cup superfine sugar, to taste
  • 1 cup crushed ice
  • 4 cups water
  • 2 teaspoons grenadine
  • 6 maraschino cherries
0/5 (0 Votes)

Green Beans with Ham Hock and New Potatoes

Green Beans with Ham Hock and New Potatoes

By

Recipe courtesy The Neelys

  • 2 ham hocks
  • 3 pounds green beans
  • 1/2 cup sugar
  • 2 pounds small red new potatoes
  • 2 tablespoons seasoned salt
0/5 (0 Votes)

Pork Milanese with Creamy Caper and Lemon Sauce

Pork Milanese with Creamy Caper and Lemon Sauce

By

Recipe courtesy Giada De Laurentiis, 2007

  • 2/3 cup mascarpone cheese
  • 3 tablespoons mayonnaise
  • 1/4 cup whole milk
  • 1/4 cup capers, drained and chopped
  • 1 lemon, zested
  • 1 tablespoon fresh chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 large eggs, lightly beaten
  • 1 cup seasoned Italian bread crumbs
  • 3 tablespoons vegetable oil
  • 6 thin-cut pork chops
0/5 (0 Votes)

Triple Orange Dessert Soup

Triple Orange Dessert Soup

By

Recipe courtesy Michael Chiarello

  • 3 Valencia oranges
  • 3 tangerines
  • 2 pomelos, or ruby red grapefruits
  • 1/4 cup sugar
  • Pinch gray salt
  • 1 cup Muscat
0/5 (0 Votes)