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1/2c mayonnaise 2 garlic cloves, minced 1T freshly squeezed lemon juice 1/2t dry mustard salt In a bowl, whisk the mayonnaise, garlic, lemon juice, and mustard; season with salt. Thanks to Food & Wine magazine.
1# Yukon Gold potatoes, peeled and cut into 1/2″ cubes salt 1T unsalted butter 2T extra-virgin olive oil freshly ground pepper 1. Put the potatoes in a medium saucepan and cover with 1″ of water. Season with salt and … Continue reading
1c packed flat-leaf parsley 1 garlic clove, minced 2/3c extra-virgin olive oil 1T freshly grated parmesan 1/2t freshly grated orange zest salt In a blender, puree the parsley leaves with the garlic and the olive oil. Stir in the … Continue reading
butter/olive oil ~2.5 pints cherry tomatoes, halved salt pepper sugar ~1/2c chicken stock worchestershire sauce 1. Heat butter and olive oil in large saute pan 2. Put in tomatoes, salt, pepper, and sugar 3. Cook until softened 4. Add chicken … Continue reading
2c lentils Olive oil 1/4 t celery seed 1/2 t cumin seed Onion, diced Vinegar Feta cheese Parsley 1. Put lentils in pot with 4c salted water 2. Bring to a boil 3. Cover, lower heat, simmer until al dente … Continue reading
Cook refrigerator pie per recipe. Cool completely. Wrap pie in foil, place in 1G freezer bag. Freeze. When ready to reaheat, place frozen pie in 350F oven for 30-35 min. Do not thaw.
2c bread cut into 1″ cubes 1-1/2T olive oil 1-1/2T chopped fresh herbs 1/4t kosher salt 1/4t pepper 2 cloves garlic, minced 1. Preheat oven to 450F. 2. Toss bread with olive oil. 3. Toss bread with herbs, salt, pepper, … Continue reading
2c herbs 1/4c toasted nuts 2-4 cloves garlic 1/4t salt 1T lemon juice 2T olive oil 1/4c cheese Place all ingredients except cheese in food processor or blender. Process until smooth. Stir in cheese.
1c heavy cream 1t vanilla extract 2T sugar Thanks to Alton Brown.