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Guacamole Recipe

Guacamole Recipe
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Mushrooms with Shallots and Sherry Mushrooms and sherry are a classic combo in Spain, where chefs know that a good sherry brings out the best in woodsy mushrooms. Avoid using cooking sherry, which is inferior to drinking sherry and usually has plenty of salt added to it. Dry sherry can be found for a modest price at many grocery stores and most wine shops, and any sherry you don’t use in the dish can be served as an aperitif. Remove the stems from the mushrooms and discard. Thickly slice the smaller mushrooms and coarsely chop the larger ones. In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the sherry to the mushrooms and deglaze the pan, stirring with a wooden spoon to remove any browned bits from the pan bottom. Williams-Sonoma Test Kitchen

Cilantro Dressing BLT Chopped Salad with Corn, Feta + Avocado The times when I’m stoked about a salad are few and far between. This is one of them! Can I say stoked? I’ve probably used the word thrice in my life, the third being above. This salad… ugh. I think what it really is though.. is that I can use tortilla chips to eat this salad. The salad has so many of my favorite flavors going on – bacon, feta, avocado, corn – that I kept the dressing simple: just some olive oil and lime juice. On top of needing the majority of my salads in chopped form, I sure as heck need as much texture (like, non-vegetable texture) that I can get. Uh huh. Print Save BLT Chopped Salad with Corn, Feta + Avocado Yield: serves 2 Total Time: 25 minutes Ingredients: 2 cups butter lettuce, chopped 2 cups fresh arugula, chopped 1 pint grape tomatos, quartered 4 slices thick-cut bacon, fried and crumbled 1 cup sweet corn 1 avocado, chopped 4 ounces feta, crumbled 1 1/2 tablespoons olive oil 1 lime, juiced 1/4 teaspoon salt 1/4 teaspoon pepper Directions: Take that Monday.

Cranberry & Pear Crumble Anjou and Bartlett pears are the best for baking because they remain firm and smooth when cooked. When choosing pears for baking, select those that are firm but not rock hard, have a good fragrance, and are smooth and unblemished with stems still attached. Autumn is the best season for Anjou and Bartlett pears. Position a rack in the lower third of an oven and preheat to 350°F. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish with a 2-quart capacity. To make the topping, in a bowl, stir together the flour, sugar, cinnamon and salt. To make the filling, in a small bowl, stir together the sugar, salt and cornstarch. Bake the crumble until the topping is crisp and golden brown and the fruit filling bubbles slowly around the edges, 40 to 50 minutes. Adapted from The Williams-Sonoma Baking Book, Edited by Chuck Williams (Oxmoor House, 2009).

Cranberry Relish Recipe You can use either a grinder (an old fashioned one or a KitchenAid attachment) or a food processor to grind up the relish. We prefer using a grinder to a food processor because a grinder does a better job smooshing the cranberries, orange, and apples together while it cuts them up. But either way will work. Method 1 If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. You can also just chop very finely by hand, but that's difficult, especially with the cranberries. 2 Push the cranberries, orange sections, and apple slices through the grinder. 3 Stir in the sugar. Hello!

Crunch Salad Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online

Apple and Cranberry Galette This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a holiday meal. Because the fruit filling has been simmered before it goes into the oven, the galette bakes quickly and evenly. This recipe makes 2 galettes—each one will serve 5 or 6 people. To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Meanwhile, to make the filling, in a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the sugar dissolves. Add the cranberries to the liquid in the fry pan and simmer until they start to pop, about 2 minutes. Position 2 racks in the middle of an oven and preheat to 400°F. Divide the dough in half. Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes.

The Secret to Homemade Mayo? Patience. Jun 3, 2010 Posted by Mel on Jun 3, 2010 in Dressings/Sauces, Recipes | 355 comments The Secret to Homemade Mayo? Patience. Updated October 26, 2013: I just cracked the code on an eggless version of mayo that’s almost as good as this one. Updated September 10, 2012: New how-to video! Neither the ingredients nor the technique for homemade mayo are unusual or difficult – but mixing up a batch does demand, at least for me, an extraordinary amount of patience. This recipe is from the Fannie Farmer Cookbook , circa 1965, so it’s pretty old school. The magic of mayo is that it’s an emulsion: the oil and egg+lemon juice create a colloid (hello, fifth grade science!). 1. 2. 3. 4. Homemade Olive Oil Mayo Ingredients: 1 egg 2 tablespoons lemon juice @ room temp 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/4 cup plus 1 cup light-tasting olive oil (Not extra virgin. Directions: 1. THIS IS THE IMPORTANT PART! If your ingredients were all at room temperature and you were patient, you will be rewarded!

Food - Recipes : Glass noodle salad with crab and chicken Frozen Snickers Pie With just 5 ingredients you can make this delicious Snickers Pie for friends and family! I have made this Frozen Snickers Pie several times over the years. It’s such an easy recipe, but the taste is incredibly deep! By melting down Snickers candy bars, you get all the flavors of chocolate, nuts, and caramel without all the work. This would work for Milky Way too (I’ve tried it!!). I use the store bought graham cracker crusts on this recipe, because they come in the foil pie tin with lid. I like to let my pie sit out about 15 minutes before slicing and serving. Connect with Shugary Sweets! Facebook | Twitter | Google+ | Pinterest | Bloglovin’ Yield: serves 8 Prep Time: 3 hours Cook Time: 5 minutes Ingredients: 1 graham cracker crust (or ingredients for homemade graham crust) 8 full size Snickers candy bars 1/2 cup creamy peanut butter 1/4 cup heavy cream 12 oz Cool Whip, divided Directions: In a small saucepan, melt 6 Snickers bars with peanut butter and heavy cream on low heat.

Baked Whole Wheat Chicken Nuggets + Simple Sweet and Sour Sauce Who doesn’t love the idea of homemade chicken nuggets? The seasonings can be customizable, they’re bite-size, crispy and you can make them whole wheat if ya wanted to?! Oh and I wanted to. When I spied a box of whole wheat Panko breadcrumbs at my grocery store I knew I was going to make nuggets. OH and there’s a to-die-for dipping sauce. I’m using chicken tenderloins, but you could totally cube up chicken breasts. In a medium bowl add the whole wheat Panko, breadcrumbs, basil, oregano, black pepper and freshly grated Parmesan cheese. Set that off to the side while you cut up two pounds of chicken into bite-size pieces. Whisk together one egg and a cup of butter milk. Pour over the cubed chicken and let them soak it up for 10 minutes or so. Allow the excess buttermilk/egg mixture to drip off of the chicken pieces… Before tossing a few into the seasoned bread crumb mixture. Gently press the crumbs into the chicken pieces… Give it a good stir and that’s it. Your nuggets are ready for dipping. 1 egg

Sunday Brunch - Articles - Chicken Salad Recipe 18 July 2014 With a taste for all things fresh and seasonal, guest chef Valentine Warner shows us how delicious a simple chicken salad can be Serves 2 Ingredients 2 chicken breasts3 bay leaves1 tbsp baby capers, drained4 canned anchoviesZest and juice of 1 medium lemon1 tbsp soaked raisins1 tbsp pine nuts1 large clove garlic, very finely minced15 large fleshy purple kalamata olives, stoned and torn in halfApprox. 4 tbsp olive oil½ tbsp roughly chopped tarragon½ tbsp roughly chopped parsleyA little chopped mint To serve Grilled bread and tomatoes Method 1. 2. 3. 4. 5. This recipe is available for 6 months from the publish date.

Quinoa & Red Rice Stuffing Recipe: Vegetarian, Vegan, & Gluten Free | exscapes A few weeks ago I went to a class at William’s Sonoma Cooking Store on how to cook grains. One dish that stuck out to me was the Herbed Quinoa & Red Rice Stuffing. It’s sold out on their website, even at $14 a box, which only makes a 9X13 pan. I knew I could make this on my own for quite a bit less price wise. Even at first try making it, it tastes the same! Here is the recipe as to how I made it. I modified the recipe a little bit from the way Williams Sonoma makes it. Red Rice & Quinoa Stuffing 1/2 cup Red Rice 1/2 cup Quinoa 1/4 cup Dried Cranberries 1 Large Celery Stalk 1 Large Carrot 1/2 Small Yellow Onion 1 & 3/4 C. 1 tsp Garlic powder 1 tsp dried thyme 1/2 tsp dried sage 1/2 tsp Salt 1/4 tsp dried marjoram 1. 2. 3. 4. *note: Quinoa cooks best when you cook it on low as heat as possible for a longer time 5. 6. Like this: Like Loading... Related Butternut Squash & Quinoa In "FOOD & RECIPES" Spaghetti Squash >Tonight's dinner was Spaghetti Squash. Red Rice & Quinoa Stuffing 1/2 cup Red Rice 1 & 3/4 C.

Homemade Teriyaki Sauce {part 1.} I broke a promise. If you follow me on Facebook then you probably saw my post yesterday evening about there being a giveaway today. Welllllll I got my dates all screwed up and I actually have to post that on Monday… I know, technicalities. BUT… I have a little teaser of a post for you today instead. Homemade teriyaki sauce. All you need is 7 ingredients… …a big-ol-jar and like, 10 minutes. I already had 95 percent of the ingredients for this {and tomorrows post } in my grocery cart when I got to the produce section and found there was only nubs of fresh ginger left… WHAT?! So I wasn’t about to go back through the store putting stuff back on the shelves… so I just decided to sub with some dry ginger instead of the fresh. Blend until all the ingredients are mixed and the sugar dissolved. Pour it into a large jar along with the pineapple juice, shake and *poof* thurrr you go. Wait until you see what I made with this tomorrow!! Who knew making your own teriyaki sauce was THIS easy?! Yield: 2 cups

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