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Ingredients
Preparation
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Ingredients
Directions 1. Cut off and discard root end of bok choy, leaving stalks with leaves. 2. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. 3. Cut white stalks into 1-in. pieces. 4. Heat butter and olive oil in a large heavy (cast iron preferred) skillet at medium-high heat 5. Add bok choy stalks and cook until crisp-tender 3-5 minutes. 6. Add the radishes, shallot, lemon pepper, salt and reserved leaves. Cook and stir until heated through, about 3 minutes. 7. Serve immediately. This is a quick, easy, delicious recipe provided by one of our customers. You can make it for one person, or multiply by as many servings as you like.
Ingredients For each serving you will need: - Kernels from one ear of corn, lightly cooked - 2 tablespoons butter - 1/4 cup milk, fat % of your choice - dash of salt Directions 1. Place corn kernels in a food processor, reserving a few to sprinkle on top if you like. 2. Add butter, milk and salt 3. Process until the kernels are as small as you would like them to make the soup smooth or chunky to your preference. 3. Serve as is, or heat to your desired temperature. 4. Optional garnish of basil, dill, parsley, rosemary to your taste. Ingredients
 Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher) 1 tablespoon dry yeast ¼ cup mixed dried cranberries ¼ cup dried figs, diced ¼ cup sultanas ¼ cup dried apricots, diced 4 tablespoons dark rum 2 tablespoons orange blossom water, or orange extract, or vanilla extract ¾ cup brown sugar 8 tablespoons butter, softened (1 stick) 3 eggs, slight beaten 3¼ cups flour ¼ teaspoon salt ½ teaspoon allspice 1 teaspoon cinnamon ½ teaspoon coriander 1 cup walnuts, chopped Bundt pan Butter & flour to prep pan 3 tablespoons butter, melted
RUM ICING ⅓ cup butter, softened ¼ cup milk 2 cups confectioner’s sugar 1½ teaspoon rum 1 tablespoon hot water, as needed
 Makes 2 cups
2 tablespoons unsalted butter 2 tablespoons light vegetable oil 1 teaspoon salt 2 teaspoons brown sugar 4 lbs. onions (Spanish are best if you can find them. Yellow are good.) 2 tablespoons water Freshly ground black pepper
 Serves: 12
Crust 9 oz. chocolate wafers, broken 2 tablespoons sugar 4 to 5 tablespoons butter, melted Chocolate Peppermint Filling 12 oz. unsweetened chocolate, roughly chopped or broken 5 tablespoons cold butter, cut into cubes 1½ cup heavy cream 1½ cup sugar 1½ teaspoon peppermint extract Optional Toppings & Garnish Sweetened whipped cream Ice-cream Colored sugar crystals with stencil Crushed red and green candy canes with stencil
 Serves: 8
1 scant tablespoon butter 8 ounces semisweet morsels 1 stick unsalted butter, cut into 8 tablespoon pieces ¼ cup heavy cream 3 large eggs 2 tablespoons sugar ½ teaspoon peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 6 to 10 small fresh mint leaves for garnish Freshly whipped heavy cream Parchment paper
Ingredients
Preheat broiler. Broil tomatoes until skins blister and juices are released; let cool. Transfer to a food processor; season with salt. Purée until coarsely chopped, then stir into butter. |