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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 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!

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!

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

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

Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts Looking for a gluten-free stuffing that tastes amazing? Try this version, made with our quinoa and red rice stuffing mix. To further enhance the flavor, we add Tuscan kale and fresh oregano plus pine nuts for a bit of crunch. In a saucepan, combine the quinoa and red rice with the water and salt lightly. Set over high heat and bring to a boil. Reduce the heat to low, cover and simmer until most of the water is absorbed and the grains are tender, 15 to 20 minutes. Preheat an oven to 375°F. In a large sauté pan over medium heat, melt the 3 Tbs. butter. Transfer the stuffing to the prepared baking dish and bake, uncovered, for 30 minutes. Williams-Sonoma Kitchen.

Homemade Fajita Seasoning Once upon a time, Pat and I made chicken fajita tacos by opening a bag of pre-made frozen fajita chicken. True story! We’d thaw them in a skillet and fill our soft taco shells with the chicken, shredded lettuce and cheese. Thasss it. Now I make my own fajita seasoning. We’ve come a long way since boxed chicken, cheese and iceberg and I’m happy to share with you all the recipe for the easiest homemade fajita taco seasoning… from scratch of course. Now we all have cabinets or drawers full of spices and making your own seasonings is a great way to use those up before they expire. In a small bowl or my personal fave a mason jar add the corn starch. Now just add in the chili powder… Kosher salt… Paprika… Sugar… Lastly add in the cayenne pepper for some kick and the cumin. Stir it all up and it’s good to go! Seriously it’s crazy good and just as easy! Save your money and never buy store-bought fajita seasoning again! Yield: Enough for Two Recipes Prep Time: 5 minutes Cook Time: 0 minutes Ingredients:

Tiramisu Recipe Directions Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso. You can find savoiardi and mascarpone in an Italian specialty store. Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

Homemade Taco Seasoning