2017 Recipe Cards
Candied Nuts 1/2 cup water 1 cup white sugar 1 tbsp ground cinnamon 2 cups whole almonds This recipe can easily be doubled. You can also use pecans or walnuts. Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil. Add the almonds. Cook and stir the mixture constantly until the liquid evaporates and leaves a syrup-like coating on the almonds, about 5 to 10 minutes. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using a spoon. Allow to cool about 15 minutes. Once cooled, break apart any almonds that are stuck together. stuffed mushrooms Makes 25 30 mushrooms 20 oz white mushrooms 1/2 pound bacon 1/2 bell pepper 1/2 sweet onion 2 cloves garlic 1/2 cup Parmesan cheese 1 sleeve Ritz crackers 2 6-oz cans of crab meat Salt and pepper Preheat oven to 375 F and grease a baking tray. Carefully remove mushroom stems and save the caps. Finely chop the stems, along with two or three of the broken or smaller mushrooms, bell pepper, onion and garlic; set aside. Drain and squeeze the crab meat until mostly dry; set aside. Slice bacon thinly and fry until crisp in a large pan over medium-low heat. Remove bacon, leaving approximately 2 tbsp of grease in the pan. Add chopped vegetables to the pan; cook until soft and most of the liquid has evaporated. Crush and add the crackers; then add bacon, cheese, and crab meat; season with salt and pepper to taste. Mix well and remove from heat. Place mushrooms on baking tray and fill with a generous amount of stuffing. Top with extra Parmesan cheese, if desired. Bake 15 to 20 minutes. The mushrooms can be prepared and stuffed ahead of time, then just bake!
Mashed Potatoes Serves 10 to 12 3 1/2 pounds russet potatoes 2 tbsp kosher salt 2 cups half & half 6 cloves garlic, crushed 6 oz grated Parmesan 1/4 cup butter To revive dry potatoes, mix in a little half & half and butter until creamy again. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan; add the salt, and cover with water. Bring to a boil over mediumhigh heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half & half, butter, and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve. Honey Glazed CARROTS Serves 10 to 12 2 pounds baby carrots 4 tbsp butter 4 tbsp honey 1 tbsp fresh lemon juice 1/4 cup chopped flat-leaf parsley 1+ tsp salt for seasoning Freshly ground black pepper In a large saucepan, bring 4 cups water to a boil. Add 1 tsp salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan. Add butter, honey and lemon juice; stir to coat. Cook until a glaze coats the carrots, about 5 minutes. Season with salt and pepper and garnish with parsley.
ribeye roast Serves 12 9 pound ribeye roast 2 tbsp minced garlic 2 tbsp kosher salt 1 tbsp chopped fresh thyme 2 tbsp chopped fresh rosemary 3 tbsp olive oil Fresh ground pepper Let the meat stand at room temperature for two hours prior to placing in the oven. Combine garlic, salt, thyme, rosemary, and olive oil to make an herb paste. Coat roast evenly with paste, sprinkle with pepper. Wrap with plastic and refrigerate overnight. Preheat oven to 450ºF. Place roast, fat side up, on a rack in a shallow roasting pan. Place pan in oven for 15 minutes. Then reduce heat to 325ºF and continue roasting for approximately 2 3/4 hours for medium (135-140 F), or adjust for desired doneness, checking temperature with a thermometer. Transfer roast to cutting board; loosely tent with foil and let rest 15 to 20 minutes. Slice across the grain. Brussels Sprouts Serves 12 cranberries 3 pounds Brussels sprouts 6 tbsp olive oil 1 tsp kosher salt 3/4 tsp fresh ground pepper 1 cup dried cranberries 1/4 cup toasted walnuts Balsamic vinegar for drizzling time saving Tip: Trim, cut, and clean the Brussels sprouts the night before and store in large resealable plastic bags. Preheat the oven to 400ºF. Trim and clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil, salt, and pepper. Roast until brown, 25 to 30 minutes. Drizzle the balsamic over the roasted sprouts, then sprinkle on the dried cranberries and toss with walnuts. Serve immediately.
Holiday bark 3/4 cup dried tart cherries 3/4 cup almonds, toasted & chopped 12 oz semisweet chocolate 8 oz white chocolate In small bowl, combine almonds and cherries; set aside. In a 2-quart saucepan, melt semisweet chocolate over low heat, stirring. In a 1-quart saucepan, melt white chocolate over low heat, stirring. Remove saucepans from heat. Stir half of almond mixture into semisweet chocolate. Spread semisweet chocolate mixture to about 1/4 inch thickness on a large, ungreased cookie sheet. Drop white chocolate by tablespoons onto semisweet chocolate mixture. With the tip of a knife, swirl chocolates together for a marbled look. Sprinkle with remaining almond mixture. Refrigerate 1 hour until firm. Break into pieces. time saving Tip: Bark can be stored in the fridge for up to one month. It also makes a great gift! MOLASSES COOKIES Makes 48 cookies 2 eggs stick margarine, softened cup oil 2+ cups sugar 1/2 cup molasses 2 tsp cinnamon 2 tsp cloves 2 tsp ginger 2 tsp baking powder 4 cups flour Preheat oven to 350ºF. Grease a cookie sheet. Mix together margarine, oil, 2 cups sugar, molasses, and eggs. Gradually blend in cinnamon, cloves, ginger, baking powder, and flour. The batter should not be dry/doughy, so go a bit light on the last cup of flour. Make small balls of dough and dip them in granulated sugar. Place on cookie sheet and bake for 7 to 10 minutes, depending on how crispy you want the cookies.
apple cake Serves 12 3 cups flour 1 1/2 cups + 5 tbsp sugar 2 tsp cinnamon 2 1/2 tsp vanilla extract 1 cup corn oil 3 tsp baking powder 4 extra large eggs 1/4 cup orange juice 4-6 Granny Smith apples Mix 5 tablespoons of sugar, plus 2 teaspoons of cinnamon; set aside. Peel, core, and thinly slice the apples; set aside. Mix sugar, oil, and eggs together; beat well. Gradually mix in flour, along with orange juice and vanilla. Mix in baking powder. Grease a 10-inch angel food pan. Pour 1/3 batter into pan, and cover with a layer of apple slices. Sprinkle cinnamon sugar mixture on top of the apples. Repeat twice so that there are three layers each of batter, apples, and cinnamon sugar. Bake in 350 F oven for 1 hour and 15 minutes, until a toothpick comes out clean. Do not remove from the pan until the cake has fully cooled. Eggnog Serves 4 4 eggs, whites and yolks separated ¹ ³ cup sugar, plus 1 tbsp 1 pint whole milk 1 cup heavy cream 3 oz bourbon 1 tsp freshly grated nutmeg Cinnamon sticks for garnish flavor Tip: For a stronger eggnog, feel free to add more bourbon! In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon, and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running, gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve with cinnamon sticks.
PECAN PIE Serves 8 1 cup packed brown sugar ¹ ³ cup butter, melted 3/4 cup light corn syrup 1/2 tsp salt 3 eggs 1 1/2 cups pecan halves or pieces 1 frozen deep dish pie crust ready to fill This pie can be baked the day before serving. Heat oven to 375 F; place cookie sheet in oven to preheat. In medium bowl, mix brown sugar, butter, corn syrup, salt, and eggs with electric mixer on medium speed until well blended; stir in pecans. Pour into frozen crust. Place pie pan on preheated cookie sheet and bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. CandyCane Cookies makes 3 dozen 1/2 cup shortening 1/2 cup butter 1 cup sugar 1 large egg, beaten 1 tsp vanilla 2 1/2 cups flour, sifted 1 tsp salt 1 tsp red food coloring Cream shortening and butter. Add sugar. Mix well. Add egg and vanilla, mix thoroughly. Sift flour, measure and sift with salt. Add to creamed mixture. Mix well. Divide into halves. Add food coloring to one half. Chill overnight (or at least 30 minutes). Roll ½ teaspoon of each dough into a round strip, 3 inches long. Place each color strip side by side; press tightly together and twist like rope. Place cookies on ungreased baking sheet, and then curve down the top of each to form a cane shape. Bake 15 minutes at 325 F until lightly browned. Remove cookies from pan while still warm.
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