| Big-as-an-Ice Burg Salad |
Ingredients
3 tablespoons red onion, chopped
1/3 cup cilantro leaves, 2 handfuls
1 lime, juiced
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon salt
1 large head iceberg lettuce, core removed and quartered
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| Directions
In a food processor, combine onion, cilantro, lime juice and vinegar.
Turn processor on and stream in oil from the chute. Add salt. When the
dressing is smooth, green, emulsified in appearance, turn off processor.
Place quarters of iceberg lettuce on a serving platter or on individual
salad plates. Pour dressing over "ice burgs" and serve.
Recipe courtesy Rachael Ray
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| Sweet Pea Soup |
Ingredients
1/4 cup diced bacon
1 tablespoon oil
3 tablespoons all-purpose flour
1 cup thinly-sliced leeks
1 quart light stock
3 cups peas, preferably fresh
1/4 cup heavy cream
Salt and pepper
1 tablespoon chopped chives, for garnish |
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| Directions
In a soup pot, cook bacon until crispy, remove to paper towels to
drain, and reserve for garnish. Add oil and flour to pot and cook
for 3 minutes, stirring. Add leeks and cook 3 minutes. and add stock.
Bring to a boil, reduce heat and simmer for 30 minutes. Add peas and
cook 5 minutes. Using an immersion blender, puree soup in the pot; or
pour soup into a food processor or blender, process until smooth and
return to pot. Stir in cream and adjust season, to taste, with salt
and pepper. Ladle soup into a warm tureen and serve garnished with chives.
Recipe courtesy Emeril Lagasse
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| Sauerkraut and Ribs |
Ingredients
2 tablespoons vegetable oil or olive oil
1 rack pork baby back ribs, cut into individual ribs
Salt and pepper
1 medium onion, chopped
6 medium, white new potatoes, quartered
1 pound bag sauerkraut
1/2 cup white wine (optional, may substitute water or stock)
Parsley sprigs, for garnish
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| Directions
Set Dutch oven over medium-high and heat the vegetable oil.
You can also cook this dish in the oven at 325 to 350 degrees F for the same time.
Season the ribs with salt and pepper. Lay ribs in the dutch oven, meat side down
and sear them in a single layer. Transfer them to a platter. Add the onions and saute
until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back
in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat.
Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender.
If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.
Serve garnished with parsley sprigs.
Recipe courtesy Paula Deen
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| Roasted Squash Vegetable Medley |
Ingredients
1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
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| Directions
Preheat oven to 425 degrees F.
Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the
oil. Combine poultry seasoning with salt and pepper and sprinkle evenly
over the vegetables. Toss them again to combine and spread them out on
to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes
until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
Recipe courtesy Rachael Ray
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| Pecan Dreams |
Ingredients
1 1/2 cups confectioners' sugar
1 cup all-purpose flour
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 cup chopped pecans
Topping:
1 cup heavy cream
2 tablespoons granulated sugar
1 cup Heath Toffee Bits
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| Directions
Preheat oven to 350 degrees F. Lightly grease a 9-inch square pan.
Stir together confectioners' sugar and flour in a bowl. Using a
pastry cutter or fork, cut cream cheese and butter into flour mixture
until crumbly. Press mixture into prepared pan, distributing evenly.
Pour nuts over mixture and press into dough. Bake for 30 minutes.
Remove from oven and cool completely.
For topping, whip cream and granulated sugar together with a hand-held
electric mixer until stiff; fold in almond toffee bits. Spread over cake.
Cut into squares. Store in refrigerator.
Recipe courtesy Paula Deen's The Lady & Sons: Just Desserts
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