Preparation:
Make ice cream:Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat oven to 425 degrees.Preparation:
Preheat oven to 325°F.Preparation:
Peel and trim the asparagus.Preparation:
Clean and peel asparagus. Cook lightly in salted boiling water or steam until crisp. Plunge in ice cold water.Preparation:
Pepper coulis:Preparation:
scoop 6 1/3-cup balls of ice cream onto a plate lined with film wrap and freeze.Preparation:
Grease 8x4-inch loaf pan.Preparation:
Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.Preparation:
For the sauce:Preparation:
Season the salmon fillets with salt and pepper. Heat a saute pan with the oil until hot. Saute the salmon fillets on one side for about 3 minutes. Turn salmon. Reduce the heat to medium and cook salmon for 3 to 5 minutes or until done. Transfer the salmon to a warm platter. Add the shallots and garlic to the pan. Cook over medium heat for a minute. Do not brown. Add the basil leaves and wine to the pan. Simmer to wilt the basil. Stir the cream into the sauce. Simmer to reduce sauce to half. Season to taste.Preparation:
1. For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.Preparation:
Cook potatoes in pot of boiling salted water until tender. Drain and let cool; cut in half. Add tomatoes and capers.Preparation:
Dissolve gelatin in cold water. In an electric mixer, cream sugar and egg yolks. Slowly pour and whisk the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon, about 5 to 8 minutes. Do not allow to boil. Stir in the gelatin. Strain into a bowl. Cool mixture.Preparation:
Wash beets. Place in a saucepan, cover with water and cook over medium heat for 30 to 40 minutesor until tender. Drain. When cool enough to handle, slide the peel off by hand, and slice into small wedges. Place in a medium bowl. Season with oil, vinegar, parsley, salt and pepper. Set aside and cover.Preparation:
In a blender, combine basil, oil, pine nuts, garlic and salt. Blend to a puree.Preparation:
1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.Preparation:
Place the flour, sugar, instant yeast and zest into a large mixing bowl. Slice the vanilla bean in half lengthwise and scrape to remove the seeds, add the seeds to the flour mixture.Preparation:
1. Cook the pasta in a large pot of boiling salted water until al dente (firm to the bite), about 8 to 10 minutes.Preparation:
Preheat oven to 400 degrees. Rinse salmon in cold water. Pat dry with paper towels. Trim the base and stalks of the fennel bulbs. Cut across into thin slices.Preparation:
In a kettle of salted boiling water, cook the broccoli flowerets for 3 to 4 minutes, or until tender.Preparation:
Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.Preparation:
Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Immerse in ice cold water. Drain well.Preparation:
Preheat oven at 350 degrees. Spread butter over one side of each bread slice.Preparation:
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic breadPreparation:
In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.Preparation:
Preheat oven to 450 degrees.Preparation:
Preheat oven to 425 degrees. Combine in a large bowl, diced peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red pepper, salt and pepper. Toss together with olive oil.Preparation:
1. Heat olive oil over medium high heat and cook garlic and mushrooms until mushrooms are tender.Preparation:
Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.Preparation:
Preheat oven to 375 degrees.Preparation:
Bring pot of salted water to boil. Cook pasta to al dente as directed on package directions. In colander set in sink, drain, rinse with cold water, drain well.Preparation:
More presentations
Preparation:
Preheat oven to 400 degrees.Preparation:
1. Heat a large skillet over medium-high heat.Preparation:
Fill a large bowl with ice water and add lemon juice. With sharp knife, peel celery root; cut into 2-in chunks, dropping them into the water and lemon juice as you go. (This stops the celery root from discoloring.)Preparation:
1. Preheat the oven at 400°F or 205°C.Preparation:
Preheat oven to 325 degrees. In a large shallow baking pan toast bread until just dry.Preparation:
Preheat oven to 200˚F.Preparation:
To make the sauce, heat the olive oil in a medium saucepan over medium-high heat. Add the onions and peppers and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, tomato sauce, and seasonings. Stir well. Partially cover and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat until use.Preparation:
1.Season the chicken breasts with a mixture of salt and pepper and flour.Preparation:
Combine chicken stock, half of oil, soy sauce, garlic, cornstarch, ginger and chilies.Preparation:
Sprinkle the chicken with salt and pepper.Preparation:
Place chicken in large roasting pan. Combine chicken stock, wine, bay leaf, tarragon and thyme; pour over chicken, cover with foil and bake in a 375 degree oven until drumsticks move easily and liquid runs clear.Preparation:
Heat 1 tablespoon oil in heavy large skillet over medium high heat. Season chicken with salt and pepper. Add to skillet; sauté until cooked through, about 6 minutes per side.Preparation:
Preheat oven to 425 degrees.Preparation:
Preparation:
In a heavy saucepan, combine chocolate and milk. Heat over very low heat and stir until chocolate is fully dissolved into the milk. Remove from heat and cool.Preparation:
Preheat oven to 325 degrees.Preparation:
Combine sugar and cocoa. Whisk in water. Bring to boil in a saucepan, whisking constantly for 3 to 4 minutes.Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat oven to 350 degrees.Preparation:
For Caramel:Preparation:
In a soup pot, combine potatoes and onions with the stock. Simmer until the vegetables are tender.Preparation:
Cook the pasta to al dente stage, drain, and run under cold water, and drain again.Preparation:
Preheat oven to 350 degrees.Preparation:
In a large skillet, melt the butter. Add the shallots, garlic, and mushrooms. Stir for one minute. Add the white wine. Boil to reduce by half. Blend in the chili pepper and cream. Reduce by half. Season with salt and ground pepper. Remove from heat.Preparation:
In a saucepan, heat the spinach with butter. Season to taste with salt, pepper, and nutmeg.Preparation:
Wash spinach thoroughly and remove any thick or blemished leaves. Put with boiling water into a large pot or wok.Preparation:
Bring milk and whipping cream to boil in heavy large saucepan over medium heat.Preparation:
Preheat oven to 425 degrees.Preparation:
Cook the pasta until al dente. Drain, rinse with cold water and drain again. Toss with 2 tablespoons of the curried French dressing. Clean and cook the mussels.Preparation:
Cook pasta according to directions on package. Drain pasta. Cool under cold running water.Preparation:
Preheat oven at 325 degrees.Preparation:
1. HEAT oven to 350°F.Preparation:
Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.Preparation:
Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel.Preparation:
Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.Preparation:
1. Wash and cut eggplant into 2-inch cubes. Heat olive oil in a frying pan. Add eggplant and cook over low heat until tender while stirring occasionally.Preparation:
Preheat the oven to 375 degrees Brush the interior of a 6-cup soufflé mold with the softened butter.Preparation:
Toss radicchio, endive and watercress in a large salad bowl.Preparation:
Cook pasta in large pot of boiling salted water until tender but still firm to bite.Preparation:
Preheat oven to 450 degrees.Preparation:
Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.Preparation:
Preheat broiler.Preparation:
In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.Preparation:
To cook pasta, bring a large pot of water to a rapid boil.Preparation:
Heat oven to 400 degrees F.Preparation:
Whisk together milk, semolina, and 1/2 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.Preparation:
Peel and boil potatoes. Drain, and mash coarsely. Mix in egg, cream and seasonings.Preparation:
Melt butter in a skillet, and saute onion until golden. Add ham and continue cooking for 3-4 minutes. Add spinach, salt to taste and saute for 5 to 6 minutes, stirring frequently.Preparation:
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.Preparation:
Flatten the chicken breast slightly.Preparation:
Seed and core red peppers; cut into 1-inch wide strips. Cut zucchini diagonally into 1/2 inch thick slices. Brush corn and zucchini with 2 tablespoons of the oil.Preparation:
Cut a slit in thickest part of chicken; insert 2 fresh basil leaves in each one. Chop remaining basil.Preparation:
Remove salmon fillets from refrigerator and allow them to reach room temperature.Preparation:
Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.Preparation:
Preheat the oven to 350 degrees F.Preparation:
Using a bread machine:Preparation:
Combine all the ingredients. Knead 10 minutes. Refrigerate 1 hour. Roll out small pieces of dough until paper thin.Preparation:
Cook macaroni according to directions on package. Drain. Rinse under cold running water. Drain.Preparation:
1. In a large skillet, heat the oil over medium heat. Add the onion, celery, bell peppers, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the meat with a spoon, until it loses its pink color, 8 to 10 minutes. Stir in the basil, oregano, salt, and crushed red pepper. Transfer to a large bowl.Preparation:
Meat sauce:Preparation:
Preheat the oven to 400 F.Preparation:
Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.Preparation:
Preheat oven at 375 degrees.Preparation:
In medium bowl, whisk sugar and eggs. Mix in cornstarch and lemon juice. Set aside.Preparation:
Beat eggs and sugar until light and creamy. Stir in the remaining ingredients until smooth.Preparation:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds.Preparation:
Preheat oven to 350 degrees F.Preparation:
Cut off the top 1/3 of the lemon (not the stem end) and reserve for the 'cap'.Preparation:
Pie crust:Preparation:
Preheat oven at 350 degrees.Preparation:
Cut the pancetta into medium dices.Preparation:
Heat broth in a small saucepan. Remove from heat. Add tomatoes. Let stand until soft. Drain reserving broth. Slice tomatoes into thin strips.Preparation:
Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.Preparation:
Heat the olive oil in a large Dutch oven or saucepan (do not use cast iron or aluminum) over medium-high heat. Add the onions and carrots; sauté until the onions are translucent. Add the remaining ingredients and stir well.Preparation:
In a skillet, heat the oil. Brown the beef until it loses its pink color. Transfer to a saucepan. Add the onions to the skillet.Preparation:
Preheat oven to 350 degrees.Preparation:
In a heavy bottom saucepan, boil water and sugar to 270 degrees. Stir in the strawberry puree, and boil to 245 degrees.Preparation:
Combine celery, onion, leek and wine in heavy large pot over medium heat.Preparation:
Combine mussels and wine in heavy medium saucepan. Cover and cook over high heat, shaking pan occasionally, until mussels open. Remove mussels using slotted spoon. (Discard any that do not open.)Preparation:
Scrub mussels under cold water. Remove beards and drain. In a large saucepan or kettle add mussels, bay leaf, peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save broth.Preparation:
Clean the mussels. Saute the onion and garlic in the olive oil in a large pot. Add the lemon slices when the onion is soft.Preparation:
Combine flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Whisk to combine. Add water and knead on low speed just until mixture comes together and no dry flour remains. Allow to rest for 10 minutes. Knead on low speed for an additional ten minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl as it kneads. Depending on the type of flour used, you may need to add up to 1/2 cup additional flour. If dough sticks heavily to bottom of bowl, add flour 1 tablespoon at a time with mixer running until it forms a mass that just barely sticks to the bowl. Cover bowl tightly with plastic or transfer the dough to two gallon-sized zipper lock bags, seal, and refrigerate for at least 8 and up to 72 hours.Preparation:
Cook orzo in salted boiling water until tender. Drain in a colander, and rinse under cold water. Drain again.Preparation:
Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon diced cheese evenly over.Preparation:
Slice the onions in half, lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.Preparation:
MERINGUE SHELL:Preparation:
Bring broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally.Preparation:
In large pot of boiling salted water, cook orzo until tender but firm; drain well.Preparation:
Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.Preparation:
Preparation:
Lightly oil six 5-ounce ramekins; set aside.Preparation:
Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.Preparation:
Preheat oven to 375 degrees. Season the chicken with salt and pepper. Place in a skillet with oil and roast until juices run clear, about 35 minutes. Let cool. Discard the chicken skin and remove the meat from the bones. Cut the chicken into small strips and transfer to a large bowl.Preparation:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.Preparation:
Butter a 6 cup soufflé mold and dust it with two tablespoons of the cheese. Set aside.Preparation:
Butter a 13- by 9-inch glass baking dish. In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated.Preparation:
Cook pasta until al dente, drain, rinse under cold water until chilled, drain well.Preparation:
Make the soupPreparation:
Soak beans overnight.Preparation:
Melt butter in a skillet. Add scallions, and cook over low heat until soft. Combine minced ham, three cheeses, eggs, and scallion. Season with pepper.Preparation:
Salad:Preparation:
Cook pasta in salted boiling water until al dente.Preparation:
Heat oil over medium high heat in heavy large skillet. Add garlic; sauté 1 minute.Preparation:
Cook pasta in salted boiling water until tender but firm; drain and keep hot.Preparation:
For Ice Cream:Preparation:
In a medium saucepan, combine the milk, sugar and flour. Whisk over medium heat until thick.Preparation:
Preheat oven to 450 degrees.Preparation:
Peel and core the pears.Preparation:
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes.Preparation:
Electric mixer method:Preparation:
DoughPreparation:
Peel and core the pears. Cut them into quarters.Preparation:
In a saucepan, combine the milk, butter, salt, pepper, nutmeg, and polenta. Cook slowly over medium heat for 8 to 10 minutes while stirring continuously.Preparation:
Add the stock to a medium sized pot and bring to a boil.Preparation:
Heat oven to 350ºF.Preparation:
Wash and scrub the potatoes.Preparation:
For the gnocchi:Preparation:
Put the garlic cloves in a small saucepan. Add enough cold salted water to cover and bring to a boil over high heat. Drain, discarding the water. Return the garlic cloves to the pan, add more water and salt, and repeat twice more. When the water comes to a boil for the third time, reduce the heat and simmer for about 12 minutes, until the cloves are tender. Drain, and set aside 8 cloves for garnish. Peel the remaining cloves.Preparation:
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.Preparation:
Prepare the soufflé dishes:Preparation:
Preheat oven to 375 degrees.Preparation:
Line 2 rimmed baking sheets with parchment paper; set aside.Preparation:
Heat oven to 375F. Add cherry tomatoes, olive oil, maple syrup, balsamic vinegar, and sugar to 9 by 13 inch baking dish. Toss to combine. Roast until just starting to char, about 40 minutes, tossing occasionally to cook evenly.Preparation:
Trim stem ends of tomatoes; cut in half lengthwise.Preparation:
Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.Preparation:
Clean spinach. Slice and chop the mushrooms coarsely.Preparation:
1. Thaw the puff pastry.Preparation:
Heat 1 tablespoon of the oil. Season the chicken with salt and pepper. Cook until browned. Add the wine.Preparation:
In large roasting pan, combine fennel and potatoes. Rinse and dry cavities of chickens; remove any excess fat from cavities. Place 3 sprigs of rosemary inside each chicken.Preparation:
Heat the oil in a large pan. Add the onion and garlic and cook for 5 minutes until softened.Preparation:
Cook pasta in salted boiling water until al dente.Preparation:
Pesto:Preparation:
Make the RicePreparation:
To prepare Sicilian cannoli, pour the sifted flour onto a work surface, place a spoonful of sugar, oil, egg, a pinch of salt, cocoa, milk, and Marsala (or wine) in the centre, sufficient to obtain a consistent paste.Preparation:
Make a well with flour and salt on a work surface. In the center, add eggs. one at a time, working into flour with your hands. Continue kneading until dough is smooth and elastic, about 10 minutes.Preparation:
Place stock in medium saucepan over medium heat. Bring to a boil. Add butter and salt and pepper to taste.Preparation:
Combine stock, mirepoix, and 1 clove of garlic in a medium saucepan over medium-high heat. Bring to a boil. Lower heat and simmer for about 20 minutes, or until reduced by half. Strain through a fine sieve, discarding solids. Stir in truffle butter. Reserve and keep hot in a small pan.Preparation:
Preheat the oven to 350 degrees . Brush the interior of a 6-cup soufflé mold with the softened butter. Dust the bottom and sides with flour. Set aside.Preparation:
Preheat oven to 350 degreesPreparation:
Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.Preparation:
Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted.Preparation:
Place 1 pint sorbet, 1 cup chilled Proseco and 1/2 cup chilled vodka in blender and blend until smooth. Pour into large pitcher.Preparation:
Cook pasta until firm but tender. Drain and rinse under cold water; drain again very well.Preparation:
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.Preparation:
Cut the strawberries into quarters or slices. Place in individual crystal compote dishes or other bowl.Preparation:
Crust:Preparation:
Cut the fillets into equal portions. Season with salt and pepper. Dredge in flour. Deep fry at 360 F (185 C) for 5 minutes, or until half cooked. Drain well.Preparation:
For the stuffing:Preparation:
Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.Preparation:
Wash tomatoes. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper.Preparation:
Cook pasta until tender but firm; drain and keep hot. Meanwhile, in large skillet over medium heat, heat oil.Preparation:
Cut green beans into 1-inch lengths.Preparation:
1. Preheat oven to 400°F. Spray a small baking sheet with olive oil cooking spray. Combine garlic and bread crumbs and spread evenly on the baking sheet. Spray again with olive oil cooking spray and bake 10 to 15 minutes or until nicely browned. Stir a few times to toast evenly.Preparation:
Bring stock to a boil. Lower heat to just keep hot. Line a baking sheet with sides, with wax paper.Preparation:
1. Preheat the oven to 350F/175C. Poke a few holes in each sweet potato to let steam escape, then place them on a baking sheet. Bake them until they're tender, about 45 minutes.Preparation:
Cook the pasta in a large pot of boiling water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a large bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.Preparation:
Cook penne until tender but firm; drain well. Rinse under cold water; drain again.Preparation:
In large pot of boiling water, cook penne according to package directions. Drain, reserving 1/4 cup of the cooking liquid.Preparation:
In a large saucepan, heat tomato juice and chicken stock until hot. Stir in lemon rind, Worcestershire sauce and salt.Preparation:
Preheat broiler to high. Line a baking sheet with foil; brush with oil. Cut tomatoes into 1/2-inch slices; scoop out and discard seeds and juice. Cut zucchini into 1/4-inch diagonal slices.Preparation:
Heat oil in a saucepan and sauté the first ingredients until carrots are tender.Preparation:
Preheat oven to 375F. If feta is packed in liquid, rinse with cold water. Pat dry. Crumble into a measuring cup. Place in a medium-size bowl along with goat cheese. Finely chop tomatoes. They should measure 1/2 cup . Add to cheeses. Stir in chives, oregano, salt, pepper and cayenne, if using, just until evenly distributed.Preparation:
Preheat oven at 400 degrees.Preparation:
Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients.Preparation:
Cook pasta until al dente. Drain, rinse with cold water, drain again and transfer to a large shallow bowl. Toss with 2 tablespoons olive oil.Preparation:
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, salt and pepper. Sautee over medium heat until the vegetables soften, about 5 minutes. Add the bay leaf and oregano. Add the stock and bring to a boil.Preparation:
Preheat oven at 350 degrees.Preparation:
Salad:Preparation:
Cook lasagna according to package directions.Preparation:
Heat oil in a large saucepan over medium-high heat. Add onions; sauté until lightly browned.Preparation:
Pastry:Preparation:
Mix the gelatin and sugar together in small bowl. Stir in 1/2 cup cold water and let soften for 5 minutes. Pour 1 1/2 cups boiling water over and mix well to dissolve. Add orange juice, lemon juice and wines. Pour into a mold and chill until firm.Preparation:
Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.
Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale. Weight of specific 'ingredients in grams |
|||||||
---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |