Search Results

2 pounds minced beef (browned) 1 can of pimentos chopped with their juice 2 cans of tomato soup 1 can tomato paste (7 ounces) 1 tsp garlic salt 1 tsp of allspice (if desired) 1/2 tsp turmeric salt, cayenne, and chilli seeds to taste Mix all together and simmer for half hour.

2 cups brown sugar 6 Tbsp of butter 6 Tbsp milk 2 Tbsp of cocoa 2 cups icing sugar Chopped nuts if desired In saucepan mix together brown sugar, butter, milk, and cocoa. Boil for two minutes. Remove from heat and add icing sugar and chopped nuts. Beat until smooth. Pour into a grease 9x9 pan.

3 cups sweetened condensed milk 3/4 key lime juice 1 1/2 cup sour cream 1 Tbsp grated lime zest 1 9 inch prepared graham cracker crust Preheat oven to 350 F. Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl. Mix well. Pour into a graham cracker crust. Place pie on baking sheet. Bake in pre-heated oven for 5 to 8 minutes until tiny pinhole bubble burst on the surface of the pie. Filling will be wobbly but not brown. Transfer to wire rack to cool. Thoroughly chill pie in fridge before serving, about one hour. Garnish with lime slices and whipped cream if desired.

1 cup vegetable oil 1 cup all purpose flour 1 pound of andouille or smoked sausage sliced a quarter inch thick 2 Celery Ribs chopped 1 large green bell pepper chopped 1 large onion chopped 4 cloves of garlic minced salt and pepper to taste 1 pinch of creole seasoning or to taste 6 cups of chicken broth 1 bay leaf 1 rotisserie chicken boned and shredded Heat Oil in a stock pot over medium heat. Whisk in flour until rue is smooth and has cooked to the colour of chocolate milk about 8 to 10 minutes. Be careful not to burn the rue. If you see black specks in the mixture, it's best to start over. Add sausage, celery, bell pepper, and onion into the rue. Cook and stir for five minutes. Add garlic, continue to cook, and stir another five minutes. Season with salt, pepper, and creole seasoning. Stir well to blend. Pour in Chicken broth and add bay leaf. Bring to a boil over high heat. Reduce heat to a medium low and simmer uncovered for 1 hour stirring occasionally. Stir in the chicken and simmer for one hour more. Skim off any foam that floats to the top during this time. Serve and enjoy.

Ingredients 12 ounces thin fresh noodles, like lo mein or tagliarini 2 teaspoons toasted sesame oil 12 ounces boneless, skinless chicken thighs, cut into ¼-inch-thick, bite-size slices 1 tablespoon finely shredded ginger 1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon cornstarch 1 teaspoon plus 1 tablespoon soy sauce Salt ¼ teaspoon ground white pepper 2 tablespoons peanut or vegetable oil ¼ teaspoon red pepper flakes 5 ounces (about 3 cups) thinly sliced Napa cabbage 4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced ½ cup finely shredded scallions Preparation Step 1 Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss. Step 2 Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, ¼ teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce. Step 3 Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear. Step 4 Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken. Step 5 Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on ¾ teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.

Ingredients For the Chowder 4 tablespoons unsalted butter 1 large fennel bulb with some green stems (about 12 ounces), trimmed and sliced (about 4 cups) 12 ounces Yukon Gold potatoes (2 to 3), thinly sliced into rounds 1 large shallot (4 ounces), thinly sliced 4 large garlic cloves, thinly sliced Kosher salt and freshly ground black pepper 1(8-ounce) bottle clam juice 1pound boneless, skinless cod fillet (or flounder or halibut), cut into 1-inch pieces ¼ cup half-and-half For the Crackers 2 tablespoons unsalted butter 1½ teaspoons hot or smoked paprika Kosher salt 12 to 15saltine crackers Preparation Step 1 Prepare the chowder: Melt 4 tablespoons butter in a large pot over medium-high heat. Once the butter is foamy, add the fennel, potatoes, shallot and garlic. Season with salt and pepper and cook, stirring occasionally, until the fennel and shallots are slightly translucent and softened, 4 to 5 minutes. Step 2 Add the clam juice and 2 cups water and bring to a boil over high heat. Cover the pot with a lid, adjust the heat to low and simmer until the potatoes are tender, about 10 minutes. Step 3 While the soup is simmering, prepare the crackers: Melt 2 tablespoons of butter in a small saucepan over medium heat. Swirl in the paprika and turn off the heat. Lightly crush the saltines into the saucepan in small bite-size pieces and toss to coat in the seasoned butter. Season with salt and set aside. Step 4 Once the potatoes are tender, stir in the cod and half-and-half, raise the heat to medium, cover and simmer until the cod is cooked through, 3 to 4 minutes. Season generously with salt and pepper. Step 5 Divide the chowder among bowls and top with the seasoned crackers.

Ingredients For the Cake Butter, for the pan 1 cup Guinness stout 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter (see Tip) ¾ cup unsweetened cocoa 2 cups superfine sugar ¾ cup sour cream 2 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 ½ teaspoons baking soda For the Topping 1¼ cups confectioners' sugar 8 ounces cream cheese at room temperature ½ cup heavy cream For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Ingredients Salt 2 tablespoons butter 1 small clove garlic, finely chopped 1½ cups heavy cream 1 large egg yolk 1 pound fresh fettuccine 1 cup freshly grated Parmigiano-Reggiano Freshly ground pepper to taste Preparation Bring 6 quarts generously salted water to a boil. While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat. Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls. Yield: 6 servings

Ingredients For the Filling ½ cup/113 grams unsalted butter, very soft, plus more for greasing the pan ½ packed cup/110 grams light brown sugar 1½ teaspoons cinnamon ¾ cup/90 grams chopped pecans, toasted (see Tip) For the Rolls 2 cups/256 grams all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine salt ¼ teaspoon baking soda ¼ cup/54 grams canola oil ¾ cup/180 grams buttermilk For the Glaze 4 ounces/113 grams cream cheese, very soft 1 cup/102 grams confectioners’ sugar, sifted if lumpy 1 teaspoon whole milk or heavy cream ½ teaspoon vanilla extract Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan. Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside. Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle. Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. Bake for 20 to 25 minutes, or until golden. While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside. Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm. Tips To toast the pecans, place on a baking sheet in a 350-degree oven for 6 to 8 minutes, or until lightly browned and fragrant. Rolls are best baked immediately, but if you must, you can wrap with plastic wrap and refrigerate overnight, then let come to room temperature before baking. They won't puff up quite as beautifully, but they'll still be tasty. You can freeze baked rolls for up to 3 months. Similar Recipes Yield: 8 servings

Ingredients Kosher salt 12 ounces short pasta, such as shells, wagon wheels or rigatoni 2 packed cups parsley, leaves and tender stems 10 anchovy fillets, preferably packed in olive oil (one 2-ounce tin) 1 small bunch scallions, white and green parts, chopped 2 tablespoons capers, drained (optional) 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 garlic cloves, finely grated or minced to a paste 1(1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces ½ cup chopped fresh tomato (plum, cherry or grape work well) 2 tablespoons unsalted butter, cut into pieces ¾ teaspoon grated lemon zest Pinch of red-pepper flakes Freshly ground black pepper Ricotta, for serving (optional) Preparation Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta. While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse. Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute. Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary. Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste. Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.

Ingredients 1 medium Savoy cabbage (2 to 2½ pounds), cut through the root into 1-inch-thick wedges ¼ cup extra-virgin olive oil, plus more for tossing the cabbage Kosher salt (such as Diamond Crystal) and black pepper 8 ounces to 1 pound smoked kielbasa, diagonally sliced ¼-inch thick ¼ cup red wine vinegar ¼ cup finely chopped fresh dill 1 shallot, finely chopped 4 teaspoons Dijon mustard 1(14-ounce) can white beans, such as great Northern or cannellini, drained and rinsed Preparation Heat oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is deeply golden, 25 to 30 minutes. Meanwhile, in a medium bowl, stir together ¼ cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine. Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top. Yield: 4 servings

Ingredients 6 tablespoons extra-virgin olive oil 5 garlic cloves, thinly sliced 1 large oregano sprig 1½ pounds collards, kale, Swiss chard or escarole (or any combination), leaves coarsely torn and hearty stems thinly sliced (16 packed cups) Kosher salt and black pepper 1 pound baby new potatoes, halved 2 tablespoons minced shallot 1 tablespoon lemon juice ¼ cup chopped parsley Pinch of red-pepper flakes (optional) Crusty bread, for serving Preparation Heat oven to 350 degrees. In a large Dutch oven, combine ¼ cup of the oil with the garlic and oregano; heat over medium until garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and ½ cup water; season with salt and pepper, and stir until wilted. Add the remaining greens and stems in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch. Once all the greens have been added, stir in the potatoes. Add ½ cup of water and the remaining 2 tablespoons of oil, and bring to a boil. Cover with the lid and bake until greens and potatoes are tender, about 30 minutes. Discard oregano sprig. Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread. Yield: 4 servings