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Ingredients 6 large red plums, halved, pitted, diced 2 tablespoons brown sugar 1/2 cup sake 1/4 cup mirin (sweet rice wine) 2 tablespoons low-sodium soy sauce 4 scallions, green and white part, thinly sliced 1-1/2 pounds jumbo shrimp, shell-on Preparation Combine plums and water to just see through fruit in a saucepan. Bring to a simmer and cook 10 minutes. Transfer plums to a wire strainer set over a bowl and push through with the back of a spoon, scraping paste from bottom of sieve into bowl; discard skins....

Ingredients 4-6 lbs. leg of lamb, butterflied Marinade 1/2 cup olive oil 1/2 cup Dijon mustard 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup red wine vinegar 4 garlic cloves, sliced 1 heaping TBSP dried thyme 1 heaping TBSP dried rosemary Preparation Cut off every bit of fat and silver skin from a butterflied leg of lamb. Wrap the butterflied lamb around and on top of itself to make a rectangle with an even height....

Ingredients 4 whole live lobsters (1-1/2 to 2 lb. each) or 4 frozen lobster tails, thawed Olive oil, as needed Preparation If you’re using live lobsters, kill them first, as shown in the How to Kill a Lobster video. Prepare a medium-high gas or charcoal grill fire. Brush olive oil on both sides of the lobsters and set them bottom side down on the cooking grates. Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates, 8 to 10 minutes for a 1-1/2-lb....

Ingredients Wild Oregano on Sticks (thick and long) with oregano removed* 2 Large, Sweet Onions (Peruvian, Walla/Walla, Vidalia) 1 clove garlic, pressed and chopped 1 tablespoon Fresh Thyme, or 1/2 teaspoon dried 1.5 teaspoons of dried oregano from stick 2 tablespoons Olive Oil 1.5 tablespoons Red Wine Vinegar or Balsamic Vinegar 1 tablespoon Mrs. Dash Pepper and Salt Light Sour Cream 1 tablespoon chives minced Preparation Cut off ends onion and remove off peal....

Ingredients 4 russet potatoes, scrubbed and cubed 1 large rib celery, chopped 1 medium red onion, chopped 1 tablespoon dijon mustard 1 tablespoon white wine vinegar 1 teaspoon each, dried parsley and dried dill 1 (8oz.) container of sour cream salt and pepper to taste Preparation Take two sheets of Reynolds non-stick grill foil and make a pouch. Be sure non-stick surface in on the inside. Scrub potatoes and cube. Toss with salt, pepper and olive oil....

Ingredients 8 jumbo head-on shrimp 1 stalk lemongrass, white and pale yellow parts only, thinly sliced on the diagonal 3 to 4 dried red chiles, such as bird’s eye 1 teaspoon whole coriander seeds 4 to 6 cloves garlic, smashed 1/2 lime, thinly sliced, plus more for serving 1/2 cup neutral-tasting oil, such as safflower Coarse salt and freshly ground pepper Preparation Use a paring knife to cut along back of each shrimp shell, leaving shell on head intact; remove vein....

Ingredients 2 pounds beef chuck steak, boneless and well trimmed, cut into 1 inch cubes (you can substitute mutton if you prefer) 1 1/2 tablespoons vegetable oil 1 cup chopped onion 1 clove garlic, chopped 1 cup quartered mushrooms 1 1/2 tablespoons flour Pinch of crushed thyme Pinch (or two) of crushed cayenne Pinch of black pepper 1 cup Guinness beer 1 cup beef stock 2 teaspoons Worcestershire sauce 1 Bay leaf...

Ingredients 1 stick butter 2 eggs 1 t. vanilla extract 1/2 cup flour a scant 1/2 cup cocoa powder {technically, half of 3/4 cup so i think that’s 1/4 c and 2 tablespoons} 1 cup sugar 1/4 t. baking powder 1/4 t. salt 3/4 c. semi-sweet chocolate chips Preparation oven to 350. grease a 9x9 pan. melt butter in microwave safe mixing bowl, about 1 min. mix in sugar, vanilla. whisk in eggs individually....

Ingredients 4 sheets unsalted non-egg matzah 1/2 cup (1 stick) unsalted butter, cut into small pieces 1 cup packed dark-brown sugar 1 (12-ounce) package semisweet chocolate chips (2 cups) Coarse sea salt Preparation Preheat oven to 250 degrees. Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low....

Ingredients 1 (4-oz.) can (approximately 1 cup) cinnamon* 1 tablespoon cloves* 1 tablespoon nutmeg* 3/4 cup applesauce 2 tablespoons white glue 1 drinking straw Ribbon Preparation In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands for 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide dough into 4 portions. Roll out each portion to 1/4-inch thickness....

Ingredients 1/2 cup buttermilk 1/4 cup mayonnaise 1/4 cup plain low-fat Greek-style yogurt 1 tablespoon fresh lemon juice 1/2 teaspoon coarsely chopped fresh thyme Coarse salt and freshly ground white pepper 4 ounces crumbled blue cheese 1 head fresh iceberg lettuce, trimmed and chilled Sliced tomato, for serving (optional) Preparation Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper. Gently stir in crumbled blue cheese....

Ingredients 6 Tbsp Butter or Margerine 6 Cloves Minced Garlic 2 Cups Sliced Green Olives w/ Pimentos 3 Cups Grated Italian Cheese 1 Loaf Italian Bread Dried Parsley Dried Basil Preparation Split break lengthwise and place cut side up on large sheet pan. Spread butter evenly on both sides of bread. Sprinkle generously with garlic, oives and cheese. Top with Herbs Place on center oven rack and broil on high for 6 to 10 minutes until golden brown....

Ingredients 1 c. green tea (strongly brewed) 3 T. soy sauce 2 T. honey 1 t. sesame oil 2 t. grated fresh ginger 2 t. rice vinegar 4 oz. soba noodles 1 t. canola oil 6 thinly sliced mushrooms 1-1/2 c. snow peas 5 scallions, sliced 1 c. mung bean sprouts Preparation Sir together the tea, soy sauce, honey, sesame oil, ginger, and rice vinegar and set aside. Cook the soba according to package directions....

Ingredients 1 Cup butter (scant) 2 Cups flour 3 TBSP sugar 1/2 lb ground pecans 1 tsp vanilla Confectioners sugar Preparation Beat butter and sugar together thoroughly. Add flour and beat until well mixed. Add vanilla and work in pecans. Roll in 1" balls and bake in slow oven (300 degrees) 45 minutes or until light brown on bottom. Roll in confectioners sugar while warm.

Ingredients 1/2 C. prepared pesto 1/2 C. cream cheese 4 medium zucchini, cut lengthwise into strips 8 large portobello mushroom caps, stemmed 8 Hoagie rolls Preparation Combine pesto and cream cheese in small bowl. Heat grill or grill pan over medium-high heat. Coat zucchini and mushroom caps with cooking spray, and place on grill. Cook zucchini 10 minutes and mushrooms 15 minutes, or until tender, turning once or twice. Transfer to plate, and season with salt and pepper....

Ingredients 1 bag (16 oz.) frozen cauliflower florets 1 lb. ground beef 2 Tbsp. mild curry paste 1 pouch Bertolli® Premium Champignon and Portobello Mushroom Pasta Sauce 4 cups hot cooked rice Preparation In medium microwave-safe bowl, microwave cauliflower 5 minutes or until almost done; set aside. Meanwhile, in 12-inch skillet, brown ground beef over medium high heat, stirring occasionally. Stir in curry paste, Bertolli® Premium Champignon and Portobello Mushroom Pasta Sauce and cauliflower....

Ingredients groundnuts or pea nuts-1cup tomatoes-2 greenchillies-10 onions-3 a pinch of tamarind salt to taste and water to grind oil-2teaspoons Preparation take apan and fry peanuts,then cool them,pour two spoons of oil and fry the cut pieces of all the vegetables and cool them.now grind the peanuts in to powder and add all the vegetables,tamarind and salt required.add water while grinding according to our need

Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 3 1/2 cups peeled, chopped Granny Smith apples 1 cup mixed dried apricots, cranberries and blackberries 1/4 cup chopped walnuts 2/3 cup packed brown sugar 1/4 cup all-purpose flour 1 1/2 teaspoons pumpkin pie spice 1 to 2 tablespoons granulated sugar Preparation Heat oven to 425°F. Unroll 1 pie crust in ungreased 9-inch pie plate....

Ingredients 1 medium onion 3 medium carrots 1 red bell pepper 4 cloves garlic 2 15 oz cans diced tomatoes (no salt added - do not drain) 1 15 oz can garbanzo beans (no salt) 1 15 oz can dark red kidney beans (no salt) 1 15 oz can white kidney beans 1 10 oz pkg frozen green beans 1 10 oz pkg frozen corn 1 bunch Swiss chard 2 tablespoons tomato paste (no salt)...

Ingredients For gnoochi: 8 russet potatoes (about 5 lb) 1/2 cup grated parmesan reggiano, plus more for sprinkling when serving 2 large eggs 2 1/2 cups all purpose flour, plus more as necessary 1/2 tsp salt, preferably sea salt 1 tsp fresh ground pepper 1/3 cup olive oil, approx (for resting the gnocchi’s post boil, pre-fry) 1/3 cup butter, approx (for frying) For Pesto: Giant bunch of fresh basil, picked over, preferably small leaves (about 3 cups, enough to lightly pack standard food processor 2/3 to 3/4 full) - no stems!...