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Ingredients 5 tablespoons extra-virgin olive oil 2 teaspoons cumin seeds 3 shallots or 1 onion, finely chopped (1 1/4 cups) 2 cloves garlic, minced (2 teaspoons) Kosher salt and freshly ground pepper 1/3 cup basmati rice, rinsed 1 Yukon Gold potato, peeled and cut into 1/2-inch pieces (1 cup) 1/2 teaspoon ground turmeric 4 cups reduced-sodium chicken broth 3 packed cups chopped curly or flat-leaf spinach (from 1 bunch) 1/4 cup each chopped fresh parsley, dill, and cilantro, plus more leaves for serving 2 tablespoons fresh lemon juice, plus more for serving (optional) Plain yogurt, for serving Preparation Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute....

Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 2 tablespoons Gold Medal® all-purpose flour 1/3 cup butter or margarine, softened 1 egg 1/4 cup sugar 1 teaspoon ground cinnamon Betty Crocker® red and green decorating icings Preparation Heat oven to 375°F. In large bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into 1-inch balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture....

Ingredients 1 PORK TENDERLOIN 1/4 C. SWEET HOT MUSTARD 1/4 C. PINEAPPLE JUICE 4 T. WORCHESTERSHIRE Preparation COMBINE SAUCE/MARINADE INGREDIENTS AND RESERVE 1/2. POUR THE REMAINING OVER THE MEAT THAT HAS BEEN PIERCED WITH A FORK SEVERAL TIMES AND REFRIGERATE FOR AT LEAST 1 HOUR AND UP TO 4 HOURS. REMOVE AND GRILL, BRUSHING WITH RESERVED SAUCE UNTIL DONE TO YOUR LIKING. I PREFER MEDIUM. THEN SLICE THINLY AND SERVE WITH ANY REMAINING SAUCE....

Ingredients 3 medium golden beets (1 pound total) 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid 2 teaspoons Dijon mustard 2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving 2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)...

Ingredients Coarse salt and freshly ground pepper 12 ounces maltagliati pasta or broken pappardelle 1/2 cup extra-virgin olive oil, divided, plus more for drizzling 2 cups fresh mint leaves, chopped, plus more for garnish 1 cup fresh flat-leaf parsley leaves, chopped 2 tablespoons finely chopped shallot (from 1 large) 4 anchovy fillets packed in olive oil, chopped (about 1 tablespoon) 2/3 cup sliced skinned almonds, toasted until golden brown, half coarsely crushed...

Ingredients 2 1/2 lbs potatoes 1/2 stick butter 1 cup heavy cream 1 garlic clove minced 1 chunk of gruyere cheese, grated Dash of nutmeg Preparation Peel and slice potatoes. Bring potatoes garlic, butter, generous salt, cream, and nutmeg to boil in large pot. Cook about 25 minutes, until sauce looks like glue. Move into buttered dish, spread gruyere on top. Bake at 350 degrees for 40-60 minutes, until cheese is brown and bubbly....

Ingredients For the Filling 454g Lean Steak Mince 2 cloves of Garlic, finely chopped 2 large Onions, grated 3 large Carrots, grated 1 tablespoon Concentrated Tomato Purée 1 tablespoon Tomato Ketchup 2 tablespoons Worcestershire Sauce 1 teaspoon Dijon Mustard 2 teaspoons Dried Thyme 1 teaspoon Dried Oregano 1 Beef Stock Cube 1 bottle of Guinness 1 cup Peas Salt and Fresh Ground Pepper For the Mash 1.5kg Vivaldi Potatoes (or other potatoes suitable for mash)...

Ingredients 1 Lb Frozen spinach, thawed 1 1/2 C Warm milk 1/2 Finely chopped bacon 1/2 C Chopped onions 1 Garlic clove chopped fine 1 Tsp Salt 1/4 Tsp Pepper 1/3 C Flour Preparation Squeeze spinach as dry as possible and reserve. Cook bacon slowly. Do not brown. Add chopped onions, cook until translucent. Add garlic, salt, pepper, and flour. Stir continously for about two minutes. Add milk and whip until sooth....

Ingredients 4 to 5 tablespoons extra-virgin olive oil 2 medium baking potatoes, peeled and thinly sliced 1 small Japanese eggplant, trimmed and thinly sliced on the diagonal 1 small zucchini, trimmed and thinly sliced on the diagonal 4 plum tomatoes, thinly sliced Coarse salt and freshly ground pepper 4 sprigs fresh rosemary 1 head garlic Crusty bread, sliced 1/2 inch thick and toasted, for serving (optional) Preparation Preheat the oven to 400 degrees with a rack in the center....

Ingredients 1/2 cup Bols Genever 3 T simple syrup 2 T fresh lime juice 1 T pomegranate molasses* Crushed Ice Angostura bitters 2 lime wedges Preparation Shake Genever: syrup, lime juice, and molasses in cocktail shaker (no ice). Pour into 2 rocks glasses filled with crushed ice. Pack extra ice over: forming dome. Top with bitters and lime wedge. *I substituted the molasses with a pomegranate reduction which i made by reducing 32oz of Pomegranate juice down to about 3/4 cup....

Ingredients 1 1/2 Tbl. grated ginger 1 lemon 1 cup sugar 1/4 teaspoon yeast cool water clean 2-liter bottle or growler jug Preparation Juice the lemon and set it aside. Pour the sugar into the bottle. Pour the yeast into the bottle. Shake the bottle so that the yeast and sugar are mixed well. Pour the ginger and the lemon juice into the bottle. Fill the bottle about one-quarter full of cold water and shake well again, so that everything’s mixed well and the sugar and yeast are dissolved....

Ingredients 1/2 Cup Real Mayonnaise 1/2 C sour cream 1 (14 oz) can Artichoke hearts (drained & chopped) 1/3 C grated Parmesan Cheese 1/4 tsp. Hot Pepper Sauce. Preparation Stir all ingredients together until well mixed. Spoon into a pam-sprayed oven-proof dish and bake at 350 degrees for 30 minutes. Cool on wire-rack and serve warm with chips &/ or crackers.

Ingredients BREAD 4 cans biscuits, jumbo or buttermilk, not layered type 1/2-cup sugar 1/3-cup brown sugar 1-tablespoon cinnamon SAUCE 3/4-cup butter or margarine 1/2-cup sugar 1/2-cup brown sugar Foil muffin cups Preparation Heat oven to 350°. Lightly grease foiled lined muffin tins. Start with preparing biscuits, cutting each biscuit into quarters. In a Ziploc bag, combine 1/2 cup sugar, 1/3 cup brown sugar, and the cinnamon. Place 5-6 quarters in the bag, and shake to cover with sugars....

Ingredients 3 slices bacon, cut crosswise into 1/4-inch pieces 3 cups packed chopped kale 2 1/4 cups water 1 can (15 oz) cannellini beans, drained, rinsed 1 can (14 oz) roasted garlic-seasoned chicken broth 1 cup frozen chopped onion 1/4 teaspoon pepper Red pepper sauce, if desired Preparation In large saucepan, cook bacon over medium-high heat 8 minutes or until crisp. Reserve 2 teaspoons drippings in pan; discard excess drippings....

Ingredients 3 boneless skinless chicken breast halves 1/4 cup purchased Italian salad dressing 1 (10-inch) loaf focaccia (Italian flatbread), split 3 cups torn romaine lettuce 1 (2 1/4-oz.) can sliced ripe olives, drained 1/2 cup purchased creamy Caesar salad dressing 2 Italian plum tomatoes, thinly sliced Preparation To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick....

Ingredients lobster tails milk Old Bays Seasoning Preparation cut tails with scissors into two pieces. soak lobster tails in milk for at least 20 minutes(to get rid of any fishyness). Sprinkle open meat with Old Bays Seasoning. Place tails on grill withe meat side up. As soon as the edges of the lobster turn white, turn over tails to grill side and gril for about 3-5 minutes (you can flip the tail and look to see and feel if the meat is cooked)....

Ingredients 4 medium heads of radicchio (treviso would be best - long and thin, resembling Belgian endive) 1/4 lbs. fresh mozzarella, cut into 4 cubes 2-4 anchovies extra virgin olive oil salt & pepper Preparation Bring large pot of water to boil. Add salt, and when water returns to boil, plunge the whole radicchio heads into the water, using a spoon to force the heads below the surface. Blanch for 2-3 minutes....

Ingredients 1/4 cup olive oil 2 tablespoons balsamic vinegar 2 tablespoons chopped fresh basil leaves 2 teaspoons Dijon mustard 2 cloves garlic, finely chopped 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 3 yellow summer squash, cut lengthwise into slices (about 1 lb) 2 medium zucchini, cut lengthwise into slices (about 1 lb) Whole fresh basil leaves, if desired Preparation Heat gas or charcoal grill. In small bowl, mix 2 tablespoons of the oil, the vinegar, chopped basil, mustard, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside....

Ingredients 1 garlic clove, minced 3 tablespoons steak sauce 1/4 to 1/3 cup Progresso™ beef flavored broth (from 32-oz. carton) 1 (4.5-oz.) jar sliced mushrooms, drained, reserving liquid 2 teaspoons cornstarch 2 teaspoons chopped fresh parsley 2 (1-lb.) beef T-bone steaks (about 1 inch thick) Preparation Heat grill. In small bowl, combine garlic and 1 tablespoon of the steak sauce; mix well. Set aside. Add enough broth to reserved mushroom liquid to make 3/4 cup....

Ingredients 4 chicken Breast with skin on ribs ok..just disguard the bones and skin after cooking 1½ large yellow onions . .chopped 4-5 green onions and most of the stems .diced save some for on top when serving for presentation Handful of fresh celery leaves…chopped 2 large fresh carrots. . . .sliced extremely thin. . . cut on an angle 2 Chicken bullion cubes 5 large white mushrooms. . . ....