One of the quickest and easiest candies you can make! If using molds, be sure to use molds designed for high temperatures. Cook in a heavy saucepan, no more than two-quart capacity. This may be used to make windows for Read More …
Hard Candy
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Pastillage
Pastillage is a candy clay that is used for items that need strength such as structures, cake drums and plaques that are to stand up on a display. It does not break down in humidity as gum paste might. Unlike Read More …
Spring Thyme Onion Tart (Quiche)
This fragrant, appetizing quiche is a lower-fat version than many but its flavor is outstanding. The lively seasonal tastes of green spring onions, mild cheese, and fresh thyme make it a great choice for a light spring supper. Omega-3 oils, Read More …
Highbush Cranberry Jelly
Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry. Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves. Highbush cranberries have a Read More …
Enchiladas Oaxaquenos
Oaxacan style enchiladas are sauced and folded rather than filled and rolled and are great for breakfast or lunch Sauce 10 dried pasilla de Oaxaca chiles stemmed and seeded (or 5 anchos and chipotles) 5 almonds shelled 1 rounded tablespoon Read More …
Finnish Strawberry Snow (Mansikkalumi)
No fruit symbolizes more the arrival of summer to Finns than Strawberries. The open air markets begin in early June with imported berries from mainland Europe. However, it is the arrival of the superior Finnish strawberries, in the end of Read More …
Ajillo Mushrooms
Few tapas taste more Spanish than championes al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to Read More …
Arroz negro (Black Rice)
Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencian Community, and in Tarragona, the most southern area of neighboring Catalonia. The original recipe Read More …
Lespinasse Restaurant Turkey Croquettes
Source: Executive Chef Christian Delouvrier, Lespinasse, New York City Rather than making the traditional turkey sandwich the day after, Chef Delouvrier suggests shredding leftover turkey meat and making turkey croquettes. 5 cups leftover turkey meat, shredded 3 eggs 2 tablespoons Read More …
Le Bec-Fins Signature Chocolate Cake
“Of all the aphrodisiacs, nothing fuels one’s passion more than chocolate.” Robert W. Bennett Pastry Chef, Le-Bec Fin Restaurant, Philadelphia PA Yield: Three 8″ cakes Butter and flour Three 8″ pans Step 1: 10 egg yolks 3/4 cups sugar 1 Read More …
Echo Lake Elk Steaks with Green Peppercorn Sauce
Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce. Yield: 4 Servings 4 Elk steak; Read More …
Cervena Venison Burgers with Sweet and Sour Tomatoes and Horseradish Creme Fraiche
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …
Venison Steaks with Cranberry Sauce
Venison is leaner than other red meat and is cooked rare to retain its own distinctive flavor. 1 tablespoon unsalted butter 2/3 cup chopped shallots (about 6) or white part of green onions 2 garlic cloves, finely minced 3 tablespoons Read More …
Almond Fortune Cookies
To make the fortunes for these cookies, cut 3 x 1/2-inch strips of paper and write or type your own fortunes with non-toxic ink. Because you must work quickly to shape the cookies, it’s best to make them one at Read More …
Sacher Torte
This recipe for Sacher Torte is really THE Chocolate Torte. The Sacher Hotel in Vienna has been serving the legendary stuff for years. The Original Sacher-Torte is the worlds most famous chocolate cake! Its recipe is a well-kept secret since Read More …
Fillet of Dover Sole with Braised Artichoke Hearts
Cooking fresh artichoke hearts in an aromatic liquid is a fabulous way to prepare them for further saute, use in salads, grain dishes, etc. The juice that results from cooking the artichokes is very flavorful, as well (it can be Read More …
Poached Breast of Pheasant
Pheasant has long been a prized delicacy in Europe, where it long has been a menu standard for kings and queens. The lean meat is noted for its tenderness and subtle, slightly sweet taste that’s a bit more assertiveness than Read More …
Forty Clove Dutch Oven Brisket
Whole cooked garlic is far milder than processed garlic when cooked. The more you process garlic, the stronger the garlic flavor. Just to prove that point, try this recipe using forty cloves of garlic for one little ‘ol chicken instead Read More …
Brie Bites
An easy appetizer that seems much more sophisticated than it is! 1 can Refrigerated Crescent Roll Dough 1 wedge of Brie 1/4 cup each of Apricot & Raspberry Preserves Heat over to 375. Grease mini muffin pans (you will need Read More …
Apple Terrine of Foie Gras with Apple Brioche Charlotte, Fresh Blackberry Sauce, and Upland Cress
Although Michael Mina is known for his inventive fish and seafood preparations, his San Francisco restaurant actually serves more foie gras than almost any other establishment in the country. Michael’s background as a pastry chef influenced the creation of this Read More …
Banitza – Baked Cheese Pastry
Banitza is one of the most popular and typical Bulgarian dishes, more of a breakfast or snack thing than a main course. There are many shapes and varieties of banitza – with cheese, spinach or butternut squash, but the cheese Read More …
Procedure for Shorter Time Processing
Below is the step-by-step procedure for processing foods that require less than 10 minutes processing time. Use this procedure for all sweet spreads as directed in the recipes. If the recipe requires a preparation and cooking time longer than 20 Read More …
Chocolate
Chocolate is made from the seeds of the tropical cacao tree. The original cacao tree may have originated in Brazil, though some say Venezuela and others say it is native to Central America. The cacao tree is a tropical plant Read More …
Cranberry and Strawberry Sangria
This playful sangria is sure to become one of your party staples. It is only slightly more tedious to prepare than the other sangrias, but well worth the extra little effort. This fruity, delicious sangria is practically a fiesta in Read More …
Lobster Breakfast Tacos
There are few breakfasts more luxurious than lobster and soft scrambled eggs. This recipe is decadent, delicious, and reasonably quick to prepare. Perfect for your holiday weekend brunch at home. Serves 4-6 3 1 /2 lbs live lobsters Avocado Cream Read More …
Chicken & Biscuit Kebabs
It doesn’t get much quicker or easier than this recipe. These kebabs are a tasty, fun treat. 12 cooked breaded chicken nuggets, frozen 1 (4 1/2 ounce) package refrigerated buttermilk or 1 (4 1/2 ounce) package country biscuits 1 medium Read More …
Bok Choy Salad
This recipe has won more praise than any other dish. I think it is because it is so different than the standard salad fair. 1/2 cup butter 2 tablespoons sugar 1/2 cup sesame seeds 2 (3 ounce) packages ramen noodles Read More …
Easiest Beef Enchiladas Ever
It doesn’t get much easier than an authentic enchilada recipe that calls for only five ingredients. These are cheesy, hearty, spicy and company-worthy to boot. 1 lb ground beef 1/2 cup chopped onion 2 cups shredded cheddar cheese 1 (20 Read More …
Exceptional Blackberry Jelly
Want to make a blackberry jelly that your friends and family will rave about? This recipe makes an exceptional jelly. This recipe is special. Natural pectin in apples is used to thicken the jelly rather than powdered pectin. 12 cups Read More …
Easy & Delicious Baklava
Baklava is easier than it looks, especially when using pre-made phyllo dough. Baklava is also customizable, there are no right or wrong nuts to use, and you can add additionally items to your filling such as chocolate, coconut, and more! Read More …
Lobster Bisque Pour Over
You’ve tried everything to make lobster bisque — a drip bisque maker, a percolator, French press, AeroPress, even a pressure lobster bisque maker — and sure, it tastes great, but you can’t help but feel that none of it captures Read More …
Individual Beef & Marsala Pot Pies
Fall means comfort, and nothing is more on trend this season than savory pies. Here, A.1. Original Steak Sauce fortifies the beefy flavors. This recipe uses a value cut of meat, and the steak sauce stands up to its big Read More …
Crockpot Italian Pot Roast with Artichokes and Potatoes
This is an easy, but delicious Italian style pot roast dish that you can put in the crockpot in the morning and have it slow cook for you as you go out for the day. Come home, throw your artichokes Read More …
Mixed Berry Scones
This Scottish Quick Bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more Read More …
Udon Noodle Soup
This Asian-inspired soup will be on your table in less than 15 minutes. It has all of the flavors and veggies you’ll need for a healthy and filling dinner. 1 teaspoon vegetable oil 4 -5 mushrooms, sliced 1 garlic clove, Read More …
Cold Almond and Garlic Soup with Figs and Marcona Almonds
Figs and almonds are two very Mediterranean ingredients. Together they make this simple but interesting cold soup – a glimpse of what people ate in the south of Spain before the introduction of new ingredients from the Americas. Here we Read More …
Caprese Salad & Wine
Is there anything more Italian and elegant than caprese salad and wine. This is very simple to make, just put it on a nice plate and pair it with your favorite wine in a crystal decanter with some crystal wine Read More …
Sun-Dried Tomato and Artichoke Dip
It does not get any simpler than this. Add ingredients and mix in a food processor. If you do not own a food processor, you could chop up the sun-dried tomatoes into very small pieces with a knife and add Read More …
Blini with Caviar and Sour Cream (блины с икрой и сметаной)
There is nothing more Russian than blini. With only slight modifications, these classic Russian pancakes are the perfect addition to every meal: at breakfast try adding sweet toppings, such as honey, jam, or condensed milk, and for lunch or dinner Read More …
Kholodets
It’s hard to imagine New Year’s dinner in Russia without it. It’s not too hard to make kholodets, but it does take a while, preparation can take up to three days. In our times, you can enjoy this kind of Read More …
Zalivnoye
New Year’s Eve is just around the corner, so it is time to start thinking about the all-important zakuska table. Zakuska is the Russian version of hors d’oevres, but being Russian, it’s bigger, brawnier, and way more ambitious. And no Read More …
Zucchini and Cheese
Delicious side dish! Healthier than traditional mac and cheese but just as tasty! 1 Zucchini; large 1 cup mild Cheddar cheese; grated 1 cup sharp Cheddar cheese; grated 3 tablespoons Butter 1 tablespoon garlic; minced 1 Jalapeno pepper; finely chopped Read More …
Creme de Brie Fondue for Two
Fondue for two is perfect for a romantic dinner. What can be better than serving your loved one warm brie cheese with your favorite dippers!? 1/3 cup brie cheese; Alouette Creme 2 tsp dry white wine or milk pinch freshly Read More …
Roasted Brussels Sprouts
Super easy and deeply flavorful. Roasting makes the Brussels sprouts all crispy and caramelized on the outside while the insides are perfectly tender with none of the bitterness typically found in brussel sprouts. The roasting also gives them a sweeter Read More …
Watermelon, Feta and Black Olive Salad
As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with Read More …
Better Than Hello Dollies
6 tablespoons butter or margarine 1 1/2 cups graham cracker crumbs, divided 3-1/2 ounces coconut 1 (6-ounce) package semisweet chocolate chips 1 (6-ounce) package butterscotch flavored chips 1 (14-ounce) can sweetened condensed milk 1 cup chopped nuts Preheat oven to Read More …
Victorian Guest House Better Than Pumpkin Pie
Source: Specialty recipe of Victorian Guest House, Nappanee, Indiana 1 large can solid pack pumpkin 1 cup granulated sugar 1 cup brown sugar 3 eggs, beaten 1 tablespoon vanilla extract 1 (12 ounce) can evaporated milk 2 teaspoons cinnamon 1 Read More …
Better Than Sex Cake
1 dark chocolate cake mix 1 can sweetened condensed milk 1 jar (12 oz) Mrs Richardson’s caramel topping 8 oz whipped topping (Extra Creamy Dream Whip is good) 2 Heath candy bars, crushed (or Nestle’s Heath bits, if you can Read More …
Better Than Sex Cake
Serving Size : 12 1/2 cup butter, softened 1 cup all-purpose flour 1/4 cup sugar 2 8 ounce pkgs cream cheese, softened 1/2 cup confectioner’s sugar 1 30 ounce pkg Cool Whip, defrosted 1 6 ounce pkg. instant chocolate pudding Read More …
Better Than Sex Cake
1 box Duncan Hines yellow cake mix 1 3-oz box vanilla pudding 1/2 cup margarine, softened 1/2 cup water 1 8-oz carton sour cream 4 eggs 1 16-oz package chocolate chips 1 bar German chocolate, grated Mix first 6 ingredients Read More …