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Saturday, August 19, 2017

Cinnamon Buns






Total Time:1 hr 19 min
Prep:45 min
Inactive:4 min
Cook:30 min
Yield:10 servings
Level:Intermediate

Ingredients
Dough:
1 cup water
3 cups bread flour
5 tablespoons unsalted butter, cut into pieces and softened at room temperature
1/4 cup powdered milk
5 teaspoons sugar
1 ounce fresh yeast (or 2 1/4-ounce packets dry yeast)
1 3/4 teaspoons salt
Honey Schmear:
3/4 cup light brown sugar, packed
4 tablespoons unsalted butter, softened at room temperature
2 tablespoons honey
2 tablespoons light corn syrup
1 teaspoon cinnamon
1 tablespoon water
Bun Finish:
1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons unsalted butter, melted
1 1/2 cups powdered sugar
1/4 cup milk

Directions
Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough. Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes. To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them, mix the dough at medium speed 2 minutes more, then test again. Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth. Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey schmear into the bottom of each cup. In a small bowl, mix the sugar and cinnamon. On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Using your hands, firmly roll up the dough like a jellyroll. Transfer to a sheet pan and refrigerate 30 minutes. Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick. Place one slice (on its cut side) in each muffin cup. Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours. (Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Meanwhile, line a sheet pan with parchment paper. Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan. Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan. Let cool. Meanwhile mix together the powdered sugar and milk to make a glaze. With a spoon drizzle the glaze over the top of the buns.

Recipe courtesy of Gale Gand

http://www.foodnetwork.com/recipes/cinnamon-buns-recipe4.html

Homemade Flat Bread






Total Time:2 hr 15 min
Prep:35 min
Inactive:1 hr
Cook:40 min
Yield:20 servings
Level:Easy

Ingredients
1 package active yeast
1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon coarse salt
1 tablespoon fresh thyme leaves
3/4 cup water (might need more)
1 teaspoon oil

Directions
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

Recipe courtesy of Kathleen Daelemans

http://www.foodnetwork.com/recipes/homemade-flat-bread-recipe2.html

S'mores Chocolate Chip Cookies






Total Time:
50 min
Prep:10 min
Inactive:20 min
Cook:20 min
Yield:36 cookies
Level:Easy

Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch salt
3 cups all-purpose flour
1 1/2 cups coarsely-smashed graham cracker pieces (from about 1 sleeve), plus 36 small graham cracker squares
Marshmallow creme, for topping cookies
One 8-ounce/224g milk chocolate bar, broken into pieces

Directions
Preheat the oven to 350 degrees F.
With an electric mixer, beat together the butter and sugars in a large bowl until smooth and fluffy, then beat in the eggs. Add the baking soda, vanilla and salt to the butter mixture, mixing just until combined. Add the flour and smashed graham crackers and slowly mix together until combined.
Drop tablespoon-sized dollops of batter 2 inches apart on ungreased baking sheets. Dollop some marshmallow creme onto each of the cookies, and press a piece of chocolate and graham cracker into the marshmallow.
Bake until just set in the center, 7 to 8 minutes. Allow to cool slightly, then transfer to a wire rack to cool completely.

Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/smores-chocolate-chip-cookies.html

Soft Pretzels






Total Time:50 min
Prep:30 min
Cook:20 min
Yield:20 servings
Level:Intermediate

Ingredients
2 tablespoons warm water, plus 1 1/3 cups warm water
1 package dry yeast
1/3 cup brown sugar
5 cups flour
1/2 cup baking soda
Kosher salt
Mustard, as an accompaniment

Directions
In a large mixing bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining warm water and brown sugar. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.
Preheat oven to 475 degrees F.
Butter 2 sheet pans. Bring 2 quarts of water and the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Then roll them into 1/2-inch thick worms. Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U (which is now an O) and press to secure the dough. Drop it into the boiling water for 30 seconds then fish it out and place it on the greased sheet pan. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 8 minutes or until golden brown.

Recipe courtesy of Gale Gand

http://www.foodnetwork.com/recipes/soft-pretzels-recipe0.html

Sticky Buns






Total Time:7 hr 45 min
Prep:30 min
Inactive:6 hr 40 min
Cook:35 min
Yield:12 rolls
Level:Intermediate

Ingredients
Softened butter, for bowls and baking pan
For the glaze:
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, zest finely grated
1 cup sliced almonds, lightly toasted
For the dough:
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup granulated sugar, plus a pinch
1/4 cup unsalted butter
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
For the filling:
8 tablespoons softened butter
1/3 cup granulated sugar
1 tablespoon ground cinnamon

Directions
Butter a 9 by 13-inch baking pan.
For the glaze:
Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
For the dough:
Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
For the filling:
Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
Preheat the oven to 350 degrees F.
Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

Recipe courtesy of Bobby Flay, 2007

http://www.foodnetwork.com/recipes/bobby-flay/sticky-buns-recipe.html

Friday, August 18, 2017

From Scratch Pumpkin Pie






Total Time:3 hr 50 min
Prep:35 min
Inactive:1 hr
Cook:2 hr 15 min
Yield:8 servings
Level:Easy


Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce/392ml can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs

Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie.html

Prime Rib Sandwiches with Horseradish Sauce






Total Time:3 hr 10 min
Prep:10 min
Inactive:1 hr 20 min
Cook:1 hr 40 min
Yield:12 sandwiches
Level:Easy

Ingredients
Prime Rib:
One 6- to 8-pound standing rib roast
1/3 to 1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1 bunch fresh thyme
Horseradish Cream:
2 cups sour cream
1/2 cup prepared horseradish, drained
1/4 cup Dijon mustard
1 bunch fresh chives, chopped
Kosher salt and freshly ground black pepper
Sandwiches:
12 club rolls, split open
Olive oil, for brushing

Directions
For the prime rib: Preheat the oven to 450 degrees F. Remove the meat from the refrigerator at least one hour before cooking.
Rub the meat all over with the salt and pepper and spread the thyme sprigs over the top. Arrange the meat on a roasting rack, fat-side up. Roast the meat 30 minutes, then reduce the temperature of the oven to 350 degrees F. Continue cooking the meat until the internal temperature at the thickest part reaches 125 degrees F, about 1 hour. Remove the meat from the oven and tent loosely with foil. (Leave the oven on.) Let rest 20 minutes.
For the horseradish cream: In a medium bowl, whisk together the sour cream, horseradish, Dijon mustard, chives and salt and pepper. Set aside.
For the sandwiches: Place the rolls on a baking sheet and brush the cut sides with some olive oil. Toast in the oven just until lightly golden, 5 to 10 minutes.
Carefully cut the meat off the bone into thin slices. Once there is enough to assemble the sandwiches, spread the horseradish cream on the rolls and layer on the meat. Serve warm.

Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/prime-rib-sandwiches-with-horseradish-sauce.html

Prime Rib with Red Wine-Thyme Butter Sauce






Total Time:5 hr 50 min
Prep:15 min
Inactive:2 hr 15 min
Cook:3 hr 20 min
Yield:8 to 10 servings
Level:Easy

Ingredients
Fresh Thyme Butter:
2 sticks unsalted butter, at room temperature
1/4 cup fresh thyme leaves
Kosher salt and freshly ground black pepper
Prime Rib:
One 12- to 14-pound prime rib, trimmed of some excess fat
11 large cloves garlic, 8 whole and 3 chopped
Canola oil, for brushing
Kosher salt and freshly ground black pepper
3 shallots, chopped
1 bottle Cabernet Sauvignon
Few splashes Cabernet Sauvignon vinegar
4 cups homemade roasted chicken stock, warmed
12 whole black peppercorns
Chopped fresh parsley, for garnish

Directions
For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
Preheat the oven to 450 degrees F.
Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.
Cook's Note: Have the butcher trim some of the excess fat from the roast, leaving a layer of fat to protect and baste the roast as it cooks.

Recipe courtesy of Bobby Flay

http://www.foodnetwork.com/recipes/bobby-flay/prime-rib-with-red-wine-thyme-butter-sauce.html

Short Rib and Tallegio Pie






Total Time:5 hr 25 min
Prep:1 hr 10 min
Inactive:15 min
Cook:4 hr
Yield:4 to 6 servings
Level:Intermediate

Ingredients
Filling:
2 tablespoons canola oil
5 pounds bone-in short ribs
Salt and freshly ground black pepper
1/2 cup dried apricots, roughly chopped
2 tablespoons capers, roughly chopped
2 shallots, peeled and thinly sliced
2 to 3 cups dry red wine
1 1/2 pounds tallegio cheese, chopped
1/2 cup heavy cream
Crust:
3 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon sugar
1 pinch ground cinnamon
1 1/4 cups shortening
1 stick butter, plus 3 tablespoons melted for brushing
1 cup golden raisins, coarsely ground
1 cup walnuts, coarsely ground
Arugula salad, for serving

Directions
Preheat the oven to 350 degrees F.
For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil. Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate. Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes. Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary.
When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle. Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup. Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary.
For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon. Add the shortening and butter and mix until it looks like wet sand. Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use. Transfer one crust to line the bottom of a 9-inch pie pan.
Fill your crust with the cooled short rib mixture, and then top with the second crust. Cut 3 1-inch-long vents into the top crust and brush with melted butter. Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes.
Slice and serve with a small side of arugula salad.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Recipe courtesy of Rodney Henry

http://www.foodnetwork.com/recipes/rodney-henry/short-rib-and-tallegio-pie.html

Short Rib Stew with Vegetables and Port






Total Time:3 hr 35 min
Prep:25 min
Cook:3 hr 10 min
Yield:8 servings
Level:Intermediate

Ingredients
1/4 cup olive oil
4 pounds boneless beef short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into 1-inch pieces
6 cloves garlic, smashed and chopped
4 sprigs fresh oregano
4 sprigs fresh thyme
1/4 cup flour
4 cups beef broth
1 bottle red wine, preferably Cabernet Sauvignon
3 large carrots, chopped
3 large parsnips, chopped
2 pounds purple potatoes, scrubbed and halved
1 cup port wine
1/4 cup chopped fresh chives, optional, for garnish

Directions
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
Serve garnished with chopped chives.

Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/short-rib-stew-with-vegetables-and-port.html

Thursday, August 17, 2017

Barbecue-Braised Brisket Sandwiches






Total Time:4 hr 15 min
Prep:15 min
Cook:4 hr

Ingredients
1 (5 to 6-pound) beef brisket, point cut
1 tablespoon smoked paprika
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 cup ketchup
2/3 cup cider vinegar, plus more for seasoning
1/4 cup molasses
3 tablespoons brown sugar
1 tablespoon mustard powder
3 tablespoons bourbon, plus more for seasoning
1 tablespoon Worcestershire sauce
10 potato rolls, for serving

Directions
1. Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
2. Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
3. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
4. Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.

Recipe courtesy of Food Network Kitchens for entwine.
Copyright 2011 Television Food Network, G.P. All rights reserved

http://www.foodnetwork.com/recipes/food-network-kitchens/barbecue-braised-brisket-sandwiches-recipe.html

Beef Tenderloin Crostini






Total Time:1 hr
Prep:15 min
Inactive:20 min
Cook:25 min
Yield:20 crostini
Level:Easy

Ingredients
Beef Tenderloin:
2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Crostini:
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Horseradish Sauce:
1 cup sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish

Directions
For the beef tenderloin: Preheat the oven to 500 degrees F.
Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
For the crostini: Turn down the oven temperature to 400 degrees F.
Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/beef-tenderloin-crostini.html

Beeramisu and Kidamisu Desserts






Total Time:4 hr 25 min
Prep:25 min
Inactive:4 hr
Yield:18 servings
Level:Easy

Ingredients
8 large eggs, separated
1/2 cup sugar
1 pound mascarpone cheese, at room temperature
2 teaspoons vanilla extract
1 bottle (pint) chocolate stout beer
48 ladyfingers
2 cups hot chocolate, cooled
1 cup shaved semisweet chocolate

Directions
Using a hand beater with a whisk attachment, beat the egg yolks and 1/4 cup of the sugar in a large bowl on medium-high speed until it forms thick ribbons, 3 to 5 minutes. Add the mascarpone and vanilla and continue to whisk on medium-high speed until smooth.
In a stand mixer, beat the egg whites and remaining 1/4 cup sugar to medium-stiff peaks, then fold into the yolk and mascarpone mixture. Divide in half to use for both the beer version and hot chocolate version.
To make the beer version for adults: Pour the beer into a bowl or shallow dish. Working 1 at a time, dip 8 ladyfingers in the beer, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer 8 more ladyfingers and top with the mascarpone mixture. Cover and refrigerate for at least 4 hours.
For the hot chocolate version: Pour the hot chocolate into a shallow dish. Working 1 at a time, dip 8 ladyfingers in the hot chocolate, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer the remaining 8 ladyfingers and top with the remaining mascarpone mixture. Cover and refrigerate for at least 4 hours.
Top each of the desserts with 1/2 cup of the shaved chocolate before serving.

CONTAINS RAW EGGS: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/beeramisu-and-kidamisu-desserts.html

Toasted Hazelnut and Shredded Carrot Salad






Total Time:10 min
Prep:5 min
Cook:5 min
Yield:4 servings
Level:Easy

Ingredients
1/2 cup peeled hazelnuts, roughly chopped
1 lemon, juiced
1 tablespoon Dijon mustard, eyeball it
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound shredded carrots
1/2 small red onion, finely chopped
1/4 cup currants or black raisins
1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls

Directions
Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

Recipe courtesy of Rachael Ray, 2007

 http://www.foodnetwork.com/recipes/rachael-ray/toasted-hazelnut-and-shredded-carrot-salad-recipe.html

Ultimate Deviled Eggs






Total Time:1 hr 55 min
Prep:25 min
Inactive:1 hr
Cook:30 min
Yield:12 servings
Level:Easy

Ingredients
12 large eggs
1/3 cup mayonnaise
1/4 cup Pickled Shallots, chopped, recipe follows, plus more for garnish
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
3 gherkins, finely chopped
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
4 slices bacon, cooked and chopped, plus more for garnish
1 scallion, white part finely minced and green part thinly sliced
Kosher salt and freshly ground black pepper
1/2 teaspoon paprika
Pickled Shallots:
1/2 cup rice wine vinegar
1/4 cup sugar
2 teaspoons salt
1/2 teaspoon coriander seeds
5 small shallots, peeled and thinly sliced into rings

Directions
Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
Pickled Shallots:
Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.
Cook's Notes: The Pickled Shallots can be made up to a week ahead.

To transport, pack the filling in a plastic resealable bag and pack the whites separately in a sturdy container, then place both in a cooler with ice. Pack the toppings separately, they do not require refrigeration. When ready to fill, snip off a corner of the resealable bag and pipe into the whites. Keep some filled halves in the sturdy container in the cooler until ready serve. Finish with the toppings and serve.

Recipe courtesy of Nancy Fuller


http://www.foodnetwork.com/recipes/nancy-fuller/ultimate-deviled-eggs.html

Wednesday, August 16, 2017

Arroz con Pollo (Rice with Chicken)







Total Time:1 hr 20 min
Prep:25 min
Cook:55 min
Yield:6 servings
Level:Intermediate

Ingredients
1/4 cup olive oil
12 bone-in, skin-on chicken pieces (6 drumsticks and 6 thighs)
Kosher salt and freshly ground black pepper
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
3 bay leaves
1/2 cup diced tomato
4 cups chicken stock
One 12-ounce/336ml bottle lager beer
2 cups arborio rice
1 cup frozen peas, thawed
1 pimiento, chopped

Directions
Preheat the oven to 350 degrees F.
Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.

Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/arroz-con-pollo-rice-with-chicken.html

Chunky Blackberry and Peanut Butter Crumble






Total Time:40 min
Prep:10 min
Inactive:5 min
Cook:25 min
Yield:6 servings
Level:Easy

Ingredients
6 cups fresh or frozen blackberries
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 lemon, juiced
1/2 cup quick-cooking oats
1/3 cup chunky peanut butter
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt

Directions
Preheat the oven to 400 degrees F and place a rack in the center of the oven.
Place the berries in a 12-inch high-sided skillet or braiser set over medium heat. Stir in 1 tablespoon of the flour, 1/4 cup of the sugar, 1/4 teaspoon of the cinnamon and the lemon juice. Cook until all the juices release, 5 minutes.
To make the crumble topping, in a medium bowl combine the oats, peanut butter, brown sugar, the remaining 1/4 cup granulated sugar and the remaining 3/4 cup flour. Mix with a spoon until combined. Pour the butter into the dry crumble mixture and stir to achieve a crumble consistency. Spoon dollops of the crumble mixture over the berry mixture. Bake until the topping is crisp, 20 minutes. Cool the crumble for 5 minutes, then serve.
Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/chunky-blackberry-and-peanut-butter-crumble.html

Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad






Total Time:50 min
Prep:20 min
Cook:30 min
Yield:4 to 6 servings
Level:Easy

Ingredients
4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock, plus more if needed
1 cup whole milk
One 12-ounce bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire sauce
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows
Gina's Spinach Salad
Spiced Pecans:
2 tablespoons unsalted butter
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Freshly cracked black pepper
1 cup pecan halves
Spinach Salad:
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly cracked black pepper
One 10-ounce package prewashed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes

Directions
Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Recipe courtesy of The Neelys

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/fully-loaded-cheesy-potato-soup-recipe.html

Grammy Carl's Rule For Molasses Cookies with Boiled Marshmallow Frosting






Total Time:25 min
Prep:10 min
Cook:15 min
Yield:12 cookie sandwiches
Level:Easy


Ingredients
Molasses Cookies:
1 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups all-purpose flour
3/4 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoon baking soda
Boiled Marshmallow Frosting:
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
Kosher salt
3 large egg whites
8 marshmallows
1 teaspoon vanilla extract

Directions
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/grammy-carls-rule-for-molasses-cookies-with-boiled-marshmallow-frosting.html

Sweet Corn Pudding






Total Time:55 min
Prep:10 min
Cook:45 min
Yield:8 servings
Level:Easy

Ingredients
Canola spray, for spraying baking dish
2 eggs, lightly beaten
1 cup shredded sharp Cheddar
1 cup whipped cream cheese
1 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons honey
1 tablespoon chopped fresh marjoram
2 shallots, chopped
4 cups fresh corn kernels or two 8-ounce bags frozen corn kernels, thawed
4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper

Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray.
Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together.
Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately.
Recipe courtesy of Nancy Fuller

http://www.foodnetwork.com/recipes/nancy-fuller/sweet-corn-pudding.html

Tuesday, August 15, 2017

Blue Deviled Eggs






Directions
Place 6 eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and simmer 10 minutes. Drain and run under cold water. Peel the eggs and halve lengthwise; scoop out the yolks. Put the whites in a bowl and toss with 1/2 cup hot sauce (such as Frank's) and 1/4 cup water; refrigerate 1 hour. Mash the yolks with 1/3 cup mayonnaise and 1/4 cup crumbled blue cheese; season with salt and pepper. Drain the whites, pat dry and fill with the yolk mixture. Top with more blue cheese, sliced celery and more hot sauce.

Recipe courtesy of Food Network Magazine

http://www.foodnetwork.com/recipes/food-network-kitchens/blue-deviled-eggs.html

Corned Beef Hash with Poached Eggs






Total Time:
53 min
Prep:20 min
Inactive:3 min
Cook:30 min
Yield:4 servings
Level:Intermediate

Ingredients
Hash:
2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch nutmeg
Freshly ground black pepper
1/4 cup plus 1 tablespoon unsalted butter
Eggs:
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 large eggs

Copyright 2001 Television Food Network, G.P. All rights reserved

Directions
In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
Divide the hash among plates and top with the poached eggs. Serve immediately.

From Food Network Kitchens

http://www.foodnetwork.com/recipes/food-network-kitchens/corned-beef-hash-with-poached-eggs-recipe.html

Guinness and Onion Soup with Irish Cheddar Crouton






Total Time:1 hr
Prep:20 min
Cook:40 min
Yield:6 servings
Level:Easy

Ingredients
2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (recommended: Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted
1/2 pound Irish Cheddar, sliced thin

Directions
Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

Recipe courtesy of Michael Chiarello

http://www.foodnetwork.com/recipes/michael-chiarello/guinness-and-onion-soup-with-irish-cheddar-crouton-recipe.html

Peanut Butter Cookies







Total Time:1 hr 5 min
Prep:15 min
Inactive:30 min
Cook:20 min
Yield:24 cookies
Level:Easy

Ingredients
1 cup creamy peanut butter
3/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
Kosher salt
1 cup peanut butter chips
Granulated sugar, for sprinkling

Directions
Line 3 rimmed sheet trays with parchment paper.
Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
Preheat the oven to 375 degrees F.
Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.

Recipe courtesy of Nancy Fuller

Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-cookies.html?oc=linkback


Wild Rice Stuffed Cabbage






Total Time:1 hr 25 min
Prep:15 min
Cook:1 hr 10 min
Yield:6 servings
Level:Easy

Ingredients
2 tablespoons butter
1 1/2 cups frozen chopped onions, Ore-Ida
1 stalk celery, finely chopped
1 cup finely chopped green apple
1 box (6-ounce/168g) long grain and wild rice mix, Near East
2 1/2 cups reduced-sodium chicken broth, Swanson
4 cloves garlic, chopped
1/2 cup chopped pecans, Diamond
15 large green cabbage leaves
1 jar (26-ounce/728ml) marinara sauce, Newmans Own

Directions
Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium-high heat. Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. Bring to a boil. Cover and simmer for 10 minutes or until liquid is absorbed. Rice should be al dente. Transfer to a medium bowl; stir in pecans. Set aside.
Place 12 to 15 large cabbage leaves in a large bowl. Cover with boiling water; let stand for 2 to 3 minutes or until wilted. Cut off thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Do not roll too tightly as the rice will expand as it cooks. Repeat with remaining leaves and rice mixture.
Place cabbage rolls, seam sides down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil. Bake in preheated oven for 1 hour. Serve hot with sauce.

Recipe courtesy of Sandra Lee

http://www.foodnetwork.com/recipes/sandra-lee/wild-rice-stuffed-cabbage-recipe.html

Monday, August 14, 2017

Beef Potpies With Cheddar-Stout Crust






Total Time:3 hr 15 min
Prep:1 hr
Cook:2 hr 15 min
Yield:6 servings
Level:Easy

Ingredients
For the dough:
1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten
For the filling:
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Directions
Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.
Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.

Photograph by Anna Williams
Recipe courtesy of Food Network Magazine

http://www.foodnetwork.com/recipes/food-network-kitchens/beef-potpies-with-cheddar-stout-crust-recipe.html

Buttermilk Sherbet






Total Time:5 hr
Prep:5 hr
Level:Easy


Directions
Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

Photograph by Anna Williams
Recipe courtesy of Food Network Magazine

http://www.foodnetwork.com/recipes/food-network-kitchens/buttermilk-sherbet-recipe.html

Corned Beef and Cabbage






Total Time:6 hr 30 min
Prep:30 min
Cook:6 hr
Yield:6 to 8 servings
Level:Easy

Ingredients
5 pounds corned beef
5 garlic cloves, lightly smashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 ounces stout (recommended: Guinness)
1 cup beef broth or stock
Water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes, scrubbed
1 medium head green cabbage, cut into quarters, core removed
4 tablespoons butter

Directions
Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

Recipe courtesy of Melissa d'Arabian


 http://www.foodnetwork.com/recipes/melissa-darabian/corned-beef-and-cabbage-recipe.html

Irish Potato Cakes






Total Time:30 min
Prep:10 min
Cook:20 min
Level:Easy

Directions
Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

Photograph by Christopher Testani
Recipe courtesy of Food Network Magazine

http://www.foodnetwork.com/recipes/food-network-kitchens/irish-potato-cakes-recipe.html

Watercress Soup With Whiskey Cream







Total Time:40 min
Prep:10 min
Cook:30 min
Yield:6 servings
Level:Easy

Ingredients
1 cup heavy cream
3 tablespoons Irish whiskey
3 tablespoons unsalted butter
1/2 medium onion, chopped
1 stalk celery, chopped
1 small russet potato, peeled and chopped
3 cups low-sodium chicken broth
1/4 teaspoon sugar
Kosher salt
2 bunches watercress, tough stems trimmed
Freshly ground pepper

Directions
Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.
Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.
Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.
Photograph by Anna Williams
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Recipe courtesy of Food Network Magazine

http://www.foodnetwork.com/recipes/food-network-kitchens/watercress-soup-with-whiskey-cream-recipe.html


Sunday, August 13, 2017

Corned-Beef-and-Cabbage Pizza






Total Time:3 hr 15 min
Prep:35 min
Inactive:1 hr 40 min
Cook:1 hr
Yield:2 medium (14-inch) pies
Level:Intermediate

Ingredients
For the dough:
2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
1 teaspoon fine salt
For the toppings:
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef

Directions
Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Photograph by Yunhee Kim
Recipe adapted from Penguin Pizza, Boston for Food Network Magazine

http://www.foodnetwork.com/recipes/corned-beef-and-cabbage-pizza-recipe.html?oc=linkback

Rum Raisin Rice Pudding






Total Time:42 min
Prep:7 min
Cook:35 min
Yield:6 to 8 servings
Level:Easy

Ingredients
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

Directions
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

http://www.foodnetwork.com/recipes/ina-garten/rum-raisin-rice-pudding-recipe2.html?oc=linkback

Sauteed Cabbage






Total Time:25 min
Prep:10 min
Cook:15 min
Yield:6 servings
Level:Easy


Ingredients
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

2001, Barefoot Contessa Parties!, All Rights Reserved

http://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe.html?oc=linkback