Turkey, stuffing, sauce

gravy, carrots, mashed potatoes, and Brussel sprouts

Pulled Pork Tacos

Crispy Orange- Glazed Salmon

Spice- Baked sea bass and red lentils

Baked Haddock with Ginger tomatoes and pine nuts

Kandi Chicken Enchilada Casserole

Maple- Glazed Salon with Pineapple

Soy Ginger Salmon

Rosemary Halibut Packets

Baked Shrimp

Angelas to die for turkey

Angelas Stuffing

Alisas sloppy Joes

Tangy Pulled Pork Tacos

Teenys enchiladas

Allisons roast Chicken and vegetables

angelas chicken

f

Poached Chicken

French dip sandwiches

Lion house lasagne

Roast Chicken and vegetables

Joans sweet white corn soup with poblano puree

Butternut Squash soup with sage

Spicy Tortilla Soup

Chipotle Turkey and Corn soup

Slow Cooker kielbasa white bean cassoulet

Lentil and Lemon soup

Parmesan Pasta with Chicken and rosemary

Creamy Fettuccine with Leeks, Corn, and arugula

Summer Market Pasta

Soba and slaw salad with peanut dressing

Chickpea Salad with provencial herbs and olives

Daal

DAAL Ingredients:

1/2 cup Toor Dal (arhar dal)

1/4 cup Chana Dal (Bengal gram)

1/4 cup Masoor Dal (red lentils)

1 medium Onion, sliced

1 tablespoon crushed Ginger-Garlic

1 Green Chilli, finely chopped

1 Tomato, finely chopped

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Turmeric Powder

2½ cups + 1 cup Water

2 teaspoons Ghee or Oil

Salt

2 tablespoons chopped Coriander Leaves, for garnishing

For Tempering:

1/2 teaspoon Cumin Seeds

2 cloves of Garlic, chopped (optional)

1 Dry Red Chilli, broken into two pieces

A pinch of Asafoetida (hing)

2 teaspoons Ghee 1.Rinse toor dal, chana dal and masoor dal in water and add them into 3-5 liter capacity steel or aluminum pressure cooker. Add 2-cups water and salt and pressure cook for 4-whistles over medium flame. Turn off flame and allow the pressure to release naturally. Open the lid and keep the cooked dal aside.

2.Heat 2-teaspoons ghee/oil in a pan. Add sliced onion and sauté until it turns light brown. Add crushed ginger-garlic and chopped green chilli and sauté for 30-40 seconds. Make sure, garlic does not turn dark brown.

3. 

Add chopped tomato and sauté until it turns soft.

4. Add and mix turmeric powder and red chilli powder.

5. Add cooked dal and mix well.

6. Add 1-cup water and stir to mix. Taste for the seasoning and add salt accordingly.

7. Cook on medium flame until you get the desired consistency of dal or for approx. 5-6 minutes, stir multiple times in-between. Remove it from flame and transfer into a large serving bowl.

8. Prepare the tempering by heating 2-teaspoons ghee in a small pan. Add cumin seeds and allow them to sizzle. Add chopped garlic, dry red chillies and asafoetida, mix well and allow garlic to turn light brown.

9. Remove pan from flame and pour prepared tempering over cooked dal in a serving bowl. Garnish with chopped coriander leaves and serve with steamed rice.

Vicki's famous lemon and line Tahini Dressing / poppyseed dressing

Vicki’s Famous Lemon (and lime) Tahini Dressing:

(I recommend having all of the ingredients prepared ahead of time so you can

continuously add them into the blender)

In a Vita-Mix add:

1 C Brown Sesame Seeds

Turn the blender on medium and blend the sesame seeds until you have

reached a cornmeal consistency. Once reached: leave the blender on a

2 C Expeller Pressed Sunflower Oil (up to the 3 C line)

medium-low speed and add IN ORDER:

1⁄4 C Nama Shoyu (Soy Sauce)

juice of 2 Limes

juice of 1 Lemon

1⁄4 Yellow Onion

Turn blender on higher speed to help the veggies blend quickly

8 stalks Celery, chopped small

(use a spoon to help if necessary)

1⁄2 Green or Red Bell Pepper, sliced

1⁄2 tsp Black Pepper

Blend until smooth and store in the refrigerator. This dressing will stay fresh

for 5-6 days (if it lasts that long...it is too good!!)



Poppyseed Dressing:

(Best if made in the same blender, after the Lemon Tahini

don’t rinse out the blender to make this dressing!)

In a Vita-Mix add:

1 C Expeller Pressed Sunflower Oil

1/4-1/2 C Apple Cider Vinegar

1/4 C Honey (or Agave)

1/4 small Yellow Onion

4-5 stalks Organic Celery, chopped small

1-2 tsp. Favorite Mustard

1/4 tsp. Poppyseeds

Blend in the blender until smooth. (While blending, add cold water if it is too

oily, until dressing is frothy). Store in the fridge for 5-7 days.

Carmens Rice and Beans

Monicas Rice and Beans recipe

BEANS

3 cups beans (1 package or beans, lentils or garbanzos)

1 cup chopped onion

3 TBS minced Garlic -7 cloves

1/2 cup green bell pepper

1/2 cup red bell peppers

8 stems chopped cilantro (handful)

2 cups chicken stock 

2 TBS olive oil

3 0z can tomato paste

salt and pepper to taste

Soak beans for about 2-3 hours  or overnight

(check for rocks)

Rinse and then fill pot with fresh water a little above the beans (about an inch)

add an additional 1/4 cup chopped onion in with the beans and water to boil.

When water boils, lower heat. Keep covered with a lid.

cook for about 30-40 min until soft. or more if you want it softer. 

meanwhile...

cook onions, peppers, garlic, cilantro until tender and onions are clear in a separate pan. 

add to the bean pot. 

Then add the chicken stock and tomato paste to the pot . Mix and let it all simmer on low heat for about 15-20 min.

Add 1/2 TBS salt or more if needed. 

cranberry spinach salad - alisa

Cranberry Spinach Salad

1 tablespoon butter

¾ cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-sized pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

½ cup white sugar

2 teaspoons minced red onion

¼ teaspoon paprika

¼ cup white wine vinegar

¼ cup cider vinegar

½ cup vegetable oil

1.     In a medium saucepan, melt butter over medium heat.  Cook and stir almonds in butter until lightly toasted.  Remove from heat, and let cool.

2.     In a large bowl, combine the spinach with the toasted almonds and cranberries.

3.     In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.  Toss with spinach just before serving.

*I like to blend the dressing ingredients together.  This will make a smooth dressing with a hint of sesame.

Pie Dough for custard pies - alisas recipe for banana cream pie

Pie Dough for Custard Pies

The America’s Test Kitchen Family Cookbook

makes enough for one 9-inch pie

prep time: 1 hour 25 minutes

total time:  2 hours 30 minutes (includes 1 hour 30 minutes chilling time)

Custard filling can make even fully baked pie crusts soggy.  To help prevent this, we like to roll our standard pie dough in graham cracker crumbs, which add crispiness and great flavor to this crust.  If grinding your own graham cracker crumbs in the food processor, you will need about 3 crackers.

 1 ¼ cups all-purpose flour, plus extra for rolling out the dough

1 tablespoon sugar

½ teaspoon salt

3 tablespoons vegetable shortening, cut into ½ –inch pieces and chilled

4 tablespoons ( ½ stick) unsalted butter, cut into ¼-inch pieces and chilled

4 to 6 tablespoons ice water

½ cup graham cracker crumbs

1.     Process the flour, sugar, and salt in a food processor until combined.  Scatter the shortening over the top and continue to process until the mixture has texture of coarse sand, about 10 seconds.  Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses.  Transfer to a bowl.

2.     Sprinkle 4 tablespoons of the ice water over the mixture.  Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.  If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.  Form the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour.

3.     Let the chilled dough soften slightly at room temperature.

4.     Lightly dust a counter with the graham cracker crumbs and roll the dough into a 12-inch circle.  Continue sprinkling the dough with the crumbs, both underneath and on top, as it is being rolled out.  Fit the dough into the pie plate.  Trim, foil, and crimp the edges and freeze the unbaked pie crust until firm, about 30 minutes, before baking.

5.     Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees.  Line the chilled crust with aluminum foil and fill with pie weights.  Bake until the pie dough looks dry and is light in color, 25 to 30 minutes.  Remove the pie weights and foil and continue to bake until the crust is a deep golden brown, about 12 minutes longer.  The pie crust may be cooled completely or used warm, according to the particular pie recipe.

to make ahead

The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 month.  Let the frozen dough thaw on the countertop until malleable before rolling.  A fully baked pie crust can be stored at room temperature, wrapped tightly in foil, for up to 2 days.

Alisas banana cream pie

Banana Cream Pie

The America’s Test Kitchen Family Cookbook

serves 8

prep Time: 5 minutes plus time to prepare crust

total Time:  1 hour plus 4 hours chilling time

It is important to lay a sheet of plastic wrap flush to the surface of the filling as it cools to prevent a skin from forming.

filling

½ cup plus 2 tablespoons sugar

¼ cup cornstarch

1/8 teaspoon salt

5 large egg yolks

2 cups whole milk

½ cup evaporated milk

½ vanilla bean (about 3 inches long) split lengthwise = 1 tsp extract

2 tablespoons unsalted butter

2 teaspoons brandy (optional)

1 recipe Pie Dough for Custard Pies, baked and cooled

Topping

1 cup heavy cream, chilled

1 tablespoon sugar

1 teaspoon vanilla extract

1.      For the filling:  Whisk the sugar, cornstarch, and salt together in a medium saucepan.  Whisk in the egg yolks, then immediately but gradually whisk in the milk and evaporated milk.  Scrape the seeds out of the vanilla bean halves using a paring knife.  Add both the vanilla seeds and pod to the pot.  Bring the mixture to a simmer over medium heat, whisking frequently, then cook for 1 minute until the mixture is thick and smooth.  Off the heat, discard the vanilla bean pod and whisk in the butter and brandy.

2.     Pour the filling into a shallow pan.  Lay a sheet of plastic wrap flush to the surface of the filling to prevent a skin from forming and allow to cool at room temperature until just warm, about 30 minutes.  Pour the warm filling into the baked, cooled pie crust and again lay a sheet of plastic wrap flush to the surface of the filling.  Refrigerate the pie until completely chilled, about 4 hours.

3.     For the topping:  Just before serving, whip the cream, sugar, and vanilla together in a chilled bowl until soft peaks form.  Spread the whipped cream attractively over the top of the pie.  Slice fresh bananas on top of whipped cream.

We found it best to put a layer of banana slices in the middle of the filling – this prevents them from browning or making the crust soggy.

to make ahead

The pie, without the topping, can be refrigerated, wrapped tightly in plastic wrap, for up to 1 day.  The cream can be whipped and refrigerated separately from the pie, wrapped tightly in plastic wrap, for up to 2 hours.

Ina Garten Homemade Granola

Ina Garten Homemade Granola 

Ingredients

4 cups old-fashioned rolled oats

2 cups sweetened shredded coconut

2 cups sliced almonds

3/4 cup vegetable oil

1/2 cup good honey

1 1/2 cups small diced dried apricots

1 cup small diced dried figs

1 cup dried cherries

1 cup dried cranberries

1 cup roasted, unsalted cashews

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Directions

Preheat the oven to 350 degrees F.

Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-recipe.print.html?oc=linkback

Potato - Fennel Gratin - ina Garten

Potato - Fennel Gratin - ina Garten 

Ingredients

2 small fennel bulbs

1 yellow onion, thinly sliced

2 tablespoons good olive oil

1 tablespoon unsalted butter

2 pounds russet potatoes (4 large potatoes)

2 cups plus 2 tablespoons heavy cream

2 1/2 cups grated Gruyère cheese (1/2 pound)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

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Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/potato-fennel-gratin-recipe.print.html?oc=linkback

Turkey Meat Loaf - Ina Garten

Ingredients

3 cups chopped yellow onions (2 large onions)

2 tablespoons good olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

1/3 cup Worcestershire sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

5 pounds ground turkey breast

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup

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Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Rosemary White Bean Soup - Ina Garten

Rosemary White Bean Soup - Ina Garten 

Ingredients

1 pound dried white cannellini beans

4 cups sliced yellow onions (3 onions)

1/4 cup good olive oil

2 garlic cloves, minced

1 large branch fresh rosemary (6 to 7 inches)

2 quarts chicken stock

1 bay leaf

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

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Directions

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe.print.html?oc=linkback

Split Pea Soup - Ina Garten

Split Pea Soup Ina Garten 

Ingredients

1 cup chopped yellow onions

2 cloves garlic, minced

1/8 cup good olive oil

1/2 teaspoon dried oregano

1 -1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 to 4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small)

1 pound dried split green peas

8 cups chicken stock or water

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Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback

Grilled Lemon Chicken Recipe- Ina Garten

Grilled Lemon Chicken recipe - Ina Garten 

ngredients

3/4 cup freshly squeezed lemon juice (4 lemons)

3/4 cup good olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)

2 pounds boneless chicken breasts, halved and skin removed

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Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Skewer with wooden sticks.

Parmasean chicken sticks - Ina Garten

Parmasean Chicken Sticks - Ina Garten 

Ingredients

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)

1 cup flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1 cup seasoned bread crumbs

1/2 cup grated Parmesan

Unsalted butter

Good olive oil

Bamboo skewers (6 to 10 inches long) or ice-cream sticks

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Directions

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-sticks-recipe.print.html?oc=linkback

Perfect Pie Crust - Ina Garten

Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
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Directions

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.print.html?oc=linkback

Deep Dish Apple Pie Ina Garten

deep dish Apple Pie 

4 pounds Granny Smith apples, peeled, quartered, and cored

1 lemon, zested

1 orange, zested

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

1/2 cup sugar, plus 1 teaspoon to sprinkle on top

1/4 cup all-purpose flour

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground allspice

Perfect Pie Crust, recipe follows

1 egg beaten with 1 tablespoon water, for egg wash

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Directions

Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust:

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/deep-dish-apple-pie-recipe.print.html?oc=linkback

Ina Garten Chicken stock

Chicken Stock
Recipe courtesy of Ina Garten
Total Time:
4 hr 20 min
Prep:
20 min
Cook:
4 hr

Yield:6 quarts
Level:Easy
Ingredients

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
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Directions

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe.print.html?oc=linkback

Raw Tuscan Kale Salad

Tabouli salad recipe

Arugula Salad

Salad with potatoes and Mustard Vinaigrette

Spinach Artichoke Dip

POPOVERS

POPOVERS

secrets:

make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven. 

1 1/2 T   unsalted butter, melted, plus softened butter to grease pans with.

1 1/2 c    flour, sifted

3/4 t       kosher salt

3            extra large eggs at room temperature

1 1/2 c    whole milk @ room temp

preheat 425.

generously grease aluminum popover pans or custard cups w/ softened butter. You will need enough pans to make 12 popovers. place the pans in the oven for 2 minutes to preheat. meanwhile whisk the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the pans less than half full and bake for 20 - 30 minutes (don't peek). I do it by the oven light. You can use regular muffin tins but only use the outer tins, not the middles. fill the middle ones with a few ice cubes so you don't ruin your pan. 

Carries Bruschetta

Salsa- adams favorite

Salsa

3  28 oz can whole peeled tomatoes
1  8 oz can diced chilies
1  4 oz can jalapeno peppers
1  onion, diced small
1/2 cup cilantro, diced small
2 tsp garlic powder
2 tsp lawry's seasoning salt
2  TBSP sugar
garlic salt to taste 

Brie in Puff Pastry

Amandas Waffle Recipe

1 full banana
2 egg whites, 1 egg beaten
1 3/4 cup skim milk
1/2 cup of unsweetened applesauce
1 tsp. vanilla
1 cup whole wheat flour
1/8 cup flax seed meal
1/8 cup whole flax seed
1/4 cup wheat germ
1/8 cup corn meal flour
1/8 cup spelt flour
4 tsp baking powder
1 TB sugar
1/4 tsp salt


mix liquids, then slowly solids 

Baked Omlette with zuchinni, leeks, feta and herbs

Ina Garten Challah French Toast

Recipe courtesy of Ina Garten

Challah French Toast
Total Time:
27 min
Prep:

6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil
To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)
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Directions

Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/challah-french-toast-recipe.print.html?oc=linkback