Korean Seasoned Spinach (Sigumchi Namul)

This seasoned spinach “salad” is a light Korean side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (rice and seaweed rolls), and bibimbap (rice with mixed vegetables).

Ingredients:

1 pound spinach
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sesame seeds
1 Tbsp sesame salt*
2 cloves finely chopped garlic
2 tsp sugar

Preparation:

Blanch the spinach in boiling water for 30 seconds.
Remove spinach quickly and rinse in cold water.
Gently squeeze the spinach to remove excess water.
Mix soy sauce, sesame oil, seeds, salt, garlic, and sugar and mix into spinach.
(Serves 6 as a side dish)

* If you don't have sesame salt, you can add 1 tsp of salt and an additional 2 tsp soy sauce)

From about.com

Korean Spicy Pickled Cabbage (Baechu Kimchi)

This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.

Ingredients:

10 cups of water
2 Napa cabbages, washed and cut into 2-inch squares
1 cup coarse salt (or kosher or sea salt)
1 Tbsp finely chopped garlic
1 Tbsp chopped ginger
½ cup red pepper flakes (kochukaru)
2 Tbsp sugar
5 scallions, cut into 1/2 inch pieces

Preparation:
In large nonreactive bowl or pot, mix salt into water.
Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
Soak cabbage for 5-6 hours.
Remove cabbage and rinse in cold water, squeezing out excess liquid.
In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
Add cabbage and coat with seasoning mixture.
Pack the seasoned cabbage into a large airtight jar with lid.
Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.(Serves 12)

From about.com

Korean Soy Braised Beef and Peppers (Changjorim)

This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. If you prefer the sweet version, add more sugar and only a couple peppers to your pot.

Ingredients:

1 pound brisket, beef shank, or lean stew meat, cut into large chunks
4 cups water
1 cup soy sauce
1/4 cup sugar
8 garlic cloves, peeled
8 green chili peppers
3-4 medium boiled egg, peeled (optional)

Preparation:

Add all ingredients to a large pot and bring to a boil.
Simmer gently for 1-2 hours, or until meat is tender.
If adding eggs, put in 15 minutes before end of cooking time.
Let cool, remove meat and slice or shred into small strips.
Return to liquid with garlic cloves and peppers and serve.
(Serves 8 as a side dish)

Like many salted Korean side dishes, changjorim will stay good for a couple weeks if stored in an airtight container in your refrigerator. Because it is very salty, it is usually eaten in small amounts with rice and other dishes.

From about.com

Korean White Radish Kimchi (Dongchimi)

A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup.

Ingredients:

8 Medium Korean radishes (if you can't find, use Daikon), peeled and sliced into 1 inch pieces
6 Tbsp sea salt
4 Tbsp sugar
4 cloves of garlic, peeled and thinly sliced
3-4 green onions, sliced into 2 inch pieces
10 cups of water (about 2 quarts)
Carrots, chili peppers, or Asian pears (optional)

Preparation:

Coat radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.
After 1 day, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.
Add liquid to salted radishes, garlic, green onions, and any other vegetables you are using. Let stand for 1-2 days at room temp.
When broth has achieved a tart, vinegary flavor, store in refrigerator.
To serve, ladle vegetables and generous amount of broth into a cup or small bowl.(Serves 12)

*It's best to make this kimchi in a large glass jar, but whatever container you use, make sure to leave room at the top for the gases released during the fermentation process.

From about.com

Korean Salad Recipe with Apples, Nuts, and Frozen Grapes

This green salad has a Korean dressing that is tart and slightly spicy, and the apples, nuts, and frozen grapes give different flavors and textures to every bite.

Ingredients:

1/2 lb or 6 cups Spring Mix or Mesclun Greens (about 1 supermarket bag)
1 apple, washed and sliced
½ cup frozen grapes, sliced in half*
½ cup pecans or walnuts (or peanuts)
2 scallions, green parts only, chopped
Korean Chili Soy Salad dressing

Preparation:

Make Korean salad dressing.
Toss greens, apple slices, frozen grapes, and nuts with dressing.
Top with chopped scallions if desired.
(Serves 4)

*If you don't have time to freeze the grapes, then regular grapes and/or raisins will also do.

From about.com

Korean Fried Zucchini (Hobak Jun)

A delicious and healthy Korean side dish, Hobak Jun (or Jeon) is easy to prepare and goes well with almost every Korean meal. The zucchini is coated in a thin batter of flour and egg, sauteed on both sides, and served with soy sauce for dipping.

Ingredients:

1 medium-large zucchini, sliced into 1/4 inch coins
1/2 Cup Flour
2 eggs, beaten
2 tsp salt
1-2 Tbsp vegetable or olive oil (for saute pan)

Preparation:
Distribute 1 tsp salt over zucchini slices.
Add remaining 1 tsp salt to beaten egg.
Put flour and egg in separate shallow dishes next to stove.
Heat lightly greased saute pan to medium heat.
Coat zucchini coins first with flour, and then dip and coat with beaten egg and place into pan.
Saute zucchini for about 3-4 minutes per side, turning once, or until they are a light golden brown.
You can serve with the basic or spicy dipping sauces or nothing at all.
(Serves 4 as a side dish).

From about.com

Korean Sweet Black Beans (Kongjaban)

A sweet and nutty side dish, these seasoned black beans are a protein-filled complement to any Korean meal.

Ingredients:

1 cup black soy beans, washed
1 cup water
1/2 cup soy sauce
1/2 cup sugar
1 Tbsp sesame oil
1 tsp sesame seeds (optional)

Preparation:

In a small pot, bring water and beans to a boil and cook for 15 minutes.
Turn down heat to medium-low and add soy sauce, sugar, and sesame oil.
Stir to combine and continue to cook for 10-15 minutes.
If adding seeds, take pot off of heat and stir in sesame seeds.
(Serves 4)

From about.com

Korean Rolled Egg Omelette (Gaeran Mari)

This Korean rolled egg omelette (Gaeran Mari) recipe is as easy to make as an American omelette, but it looks beautiful on the table and is an easy side dish for any meal. Healthy, delicious, and full of protein, Gaeran mari is a complete breakfast and an easy addition to a bento lunch or a Korean dinner. Like most Korean dishes, this recipe has many variations. You can use different vegetables, even add in some diced ham, omit the seaweed if you don't have any, or Westernize it with the addition of some cheese, and it will still be delicious if you keep the proportions right.

Ingredients:

3 eggs
1/2 small onion, finely chopped
1/2 small carrot, finely chopped
1 sheet Korean roasted seaweed (Gim)
1 tsp salt, dash of pepper

Preparation:

Mix eggs with whisk or fork and add onions and carrots until well combined.
In a lightly greased saute pan, pour egg mixture and heat slowly over low heat.
Heat slowly for a few minutes until almost cooked through, then place seaweed sheet on top of omelette.
Roll omelette into a tight roll by lifting side with spoon or baking spatula.
Let omelette rest for a few minutes to cool.
Slice into 1 inch pieces and serve with cross-sections showing.
(Serves 1 as a snack and 3 as a side dish).

*I make this in a very large saute pan but if you are using a standard size, pour 1/2 of the egg mixture in first and make it in 2 batches.

From about.com

Tijuana T-Bones

Ingredients

1 1/2cups Pace® Chunky Salsa
2 1/2tsp. ground cumin
4beef T-bone steaks (about 8 oz. each), 1/2-inch thick
2tbsp. fresh lime juice
1/4cup chopped fresh cilantro leaves
1can (about 16 oz.) black beans , rinsed and drained
1large avocado , peeled and chopped (about 1 1/2 cups)

Directions

STIR 1 cup of the salsa and 2 tsp. of the cumin in a 3-qt. shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 1 hr., turning the steaks over a few times while they're marinating.

STIR the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-qt. bowl and set aside.

LIGHTLY OIL the grill rack and heat the grill to medium. Remove the steaks from the marinade. Throw away any remaining marinade.

GRILL the steaks for 12 min. for medium-rare* or to desired doneness, turning the steak over halfway through cooking. Serve the steaks with the salsa mixture.

5TIP: *The internal temperature of the meat should reach 145°F.

From about.com

Quick Moussaka

Ingredients

Serves 4

Butter, for baking dish
1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
7 tablespoons olive oil
Salt and pepper
2 onions, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 can (28 ounces) whole tomatoes, drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup (9 ounces) ricotta cheese, room temperature
3/4 cup (4 ounces) feta cheese, room temperature
1 large egg, room temperature

Directions

Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.

In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.

Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.

From marthastewart.com

Osso Buco

Ask your butcher for four veal shanks of similar size, each of them tied so the meat is secured to the bone. The initial searing of the meat is essential to the outcome of this dish. Take your time, and don't let the pieces touch in the pan while you're browning them. Serve with Creamy Polenta.

Ingredients

Serves 4

3 tablespoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons salt
2 teaspoons freshly ground black pepper
4 veal shanks, tied to secure meat to bone
1 cup dried porcini mushrooms
1 dried bay leaf
1 sprig fresh rosemary
2 sprigs fresh thyme
3 fresh sage leaves
3 fresh sprigs flat-leaf parsley
Zest of half a lemon, cut into long strips, pith removed
10 whole black peppercorns
2 medium carrots, peeled and chopped into 1/4-inch pieces
1 stalk celery, chopped into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
2 canned plum tomatoes, crushed
1 1/4 cups dry white wine
1 1/2 cups Homemade Beef Stock

Directions

Heat oven to 275 degrees. In a 7-quart flameproof casserole or Dutch oven over medium to medium-low heat, heat vegetable oil until hot but not smoking. In medium bowl, combine flour, salt, and pepper. Coat each veal shank well with flour; tap off excess. Working in batches if necessary to keep veal shanks from touching at all, add shanks (they should sizzle the moment they hit the pan). Cook until well browned on all sides, 10 to 15 minutes; do not rush. Remove the veal shanks from the casserole, and set aside.

Meanwhile, in a small saucepan, bring 2 cups water to a boil. Remove from heat, add dried mushrooms, and let stand until softened, about 20 minutes. Strain mushrooms, reserving 1/2 cup soaking liquid.

Prepare bouquet garni: Tie bay leaf, rosemary, thyme, sage, parsley, lemon zest, and peppercorns together in a piece of cheesecloth. Add carrots, celery, and onion to casserole; cook until softened and lightly browned, 8 to 10 minutes. Add tomatoes, wine, stock, mushrooms with soaking liquid, and bouquet garni.

Return browned shanks to casserole; stir gently to combine. Bring to a simmer, cover, and place in the oven; cook until meat is very tender, about 2 1/2 hours. Check occasionally to ensure a gentle simmer; adjust heat or height of rack as needed.

Transfer shanks to a platter, and cover with foil to keep warm. Set casserole over medium heat; simmer until sauce is thickened, about 15 minutes. Return shanks to casserole just to heat and coat with sauce. Serve hot.

From marthastewart.com

Creamy Polenta

Ingredients

Makes about 6 1/2 cups

6 cups cups whole milk
1 1/2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
Freshly ground pepper
1 3/4 cups instant polenta

Directions

Bring milk, salt, and oil to a slow boil in a large saucepan over medium heat. Gradually add polenta, whisking constantly. Reduce heat to low. Cook, stirring often, until thickened, about 3 minutes. Remove from heat. Stir in butter and Parmesan. Drizzle with oil, and season with pepper. Serve immediately.

Serve with Osso Buco.

From marthastewart.com

Schlotzsky's Chicken Caesar Salad

Ingredients

5 ounces Romaine lettuce
3/4 ounce Parmesan cheese
2 1/2 ounces chicken breast, sliced
1/2 ounce mozzarella cheese
Caesar salad dressing
Lemon wheel for garnish
Italian croutons

Cut romaine lettuce, wash and drain. Sprinkle parmesan cheese, chicken strips, mozzarella cheese on top. Add dressing and croutons.

From reciperewards.com

Chili My Way

Ingredients
1lb ground beef,
1 10 oz can diced tomato,
1 box carol shelby chili mix,
1 can bush's chili beans,
1 can diced jalepenos,
1 yellow onion diced,
1 can campbells cheddar soup
1 16 oz bag of monterey jack ceese

Methods:

Brown ground beef,drain,add 10 ozs water to pot,chili mix,onion,tomatoes,beans,and campbells cheese soup.bring to boil and simmer on low heat for 15 minutes.allow cooling before served.top with monterey jack cheese and jalepenos.salt and pepper to taste.

From reciperewards.com

Cupcakes Three Ways

Stir up one batter three ways, then add on buttery icing, plus cute flourishes, for head-of-the-class results.

Chocolate Cupcakes
Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.

Black-and-White Cupcakes
Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
Vanilla, raspberry, or chocolate buttercream

Directions

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream. Makes 12

From marthastewart.com

19-Alarm Chili

Ingredients

1 #10 can tomato purée
1 #10 can whole peeled tomatoes, chopped
6 pounds good ground beef
1 large yellow onion, chopped
1/2 cup commercial chili powder
3 tablespoons whole oregano leaves
Salt and pepper, to taste
1 #10 can red kidney beans, drained

Toppings
Cheddar cheese, grated
Sour cream
Yellow onions, peeled and diced

In a large pot bring the tomato purée and whole tomatoes to a slow boil. While this is heating, brown the ground beef with chopped onion. Add this to the tomato mixture. Add chili powder and simmer for 1 hour. Add oregano, salt and pepper to taste and simmer 15 minutes. Add kidney beans and simmer 30 minutes.

From reciperewards.com

Brown Sugar Carrots

Ingredients

1 tablespoon brown sugar, packed
1 tablespoon butter or margarine
3/4 pound medium carrots, peeled
Dash of salt

Directions:
Cut carrots in half, both crosswise and lengthwise.

Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain well; remove from pan.

In the same saucepan combine butter or margarine, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.

From marthastewart.com

Tarragon Green Beans

Ingredients

3 tablespoons unsalted butter
1 large shallot, finely chopped (1/2 cup)
2 pounds green beans, trimmed
1/2 cup dry white wine
2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
Coarse salt and freshly ground pepper

Directions

Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.

Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs. Serves 8

From marthastewart.com

Twice-Baked Sweet Potatoes

Ingredients

14 (each about 8 ounces) sweet potatoes
1/2 cup sour cream
6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise

Directions

Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.
Serves 12

From marthastewart.com

Mashed Potatoes

Ingredients

4 pounds Yukon gold potatoes, peeled and cut into 2-inch-thick slices
Coarse salt
1 cup whole milk, or heavy cream, or a combination
1/2 cup (1 stick) unsalted butter, softened
Freshly ground pepper

Directions

Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.

Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper.Serves 10 to 12

From marthastewart.com

Cranberry Orange Sauce

Ingredients

3 cups (12 ounces) fresh cranberries
1 cup sugar
1 tablespoon finely chopped, peeled fresh ginger
1 navel orange, peel and pith removed, flesh cut into segments with a sharp knife

Directions

Stir together cranberries, sugar, and ginger in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes.
Add 1 cup water; simmer until thickened slightly, about 4 minutes. Remove from heat; stir in orange. Let cool.

From marthastewart.com

Gravy

Add giblets and neck to the pan with the turkey one and a half hours after the oven temperature is reduced to 350 degrees in step 5 of the Perfect Roast Turkey recipe.

Ingredients

Perfect Roast Turkey
5 whole black peppercorns
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 fresh or dried bay leaf
3 tablespoons unsalted butter
2 celery stalks, coarsely chopped
1 small carrot, coarsely chopped
1 leek, white and pale-green parts only, rinsed and coarsely chopped
1 medium onion, coarsely chopped
3/4 cup dry white wine or turkey stock
3 tablespoons all-purpose flour
Coarse salt and freshly ground pepper

Directions

Trim fat and membranes from giblets. Rinse giblets; pat dry. Add giblets and neck to pan with turkey. Roast until browned, about 30 minutes. Set aside.

Make a bouquet garni: Tie peppercorns, thyme, parsley, rosemary, and bay leaf in a square of cheesecloth. Set aside.

Make the stock: Melt butter in a medium saucepan over medium-high heat. Add vegetables. Cook, stirring, until beginning to brown, 7 to 10 minutes.
Reduce heat to medium; add giblets, neck, bouquet garni, and 1 quart water. Cover, and bring to boil. Reduce heat to medium-low, and cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes. Pour mixture through a fine sieve into a clean medium saucepan. Keep stock warm over medium-low heat. Roughly chop giblets; shred meat from neck with a fork. Set aside. Discard other solids.

Transfer turkey to a large platter. Reserve 3 tablespoons drippings from pan. Pour remaining drippings into a gravy separator; let stand until separated, about 10 minutes. Discard fat.

Deglaze roasting pan: Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Reserve deglazed liquid.

Make the gravy: Put the reserved 3 tablespoons pan drippings from turkey in a medium saucepan; cook over medium heat until hot. Add the flour, whisking vigorously to combine. Cook, whisking constantly, until fragrant and deep golden brown, about 9 minutes. Whisking vigorously, slowly add hot stock. Bring to a boil. Reduce heat to a gentle simmer.

Stir in reserved deglazed liquid and separated pan juices. Add giblets and neck meat. Season with salt and pepper. Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes. Pour through a fine sieve into a saucepan; discard solids. Keep gravy warm over low heat. Season with salt and pepper. Makes about 4 cups

From marthastewart.com

Chestnut Stuffing

Ingredients

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2 pounds fresh chestnuts (4 cups), scored with an X
3/4 cup unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1 rib celery, cut into 1/4-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or low-sodium store-bought chicken stock
1 tablespoon coarse salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

Directions

Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.

Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.

Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.

Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more. Serves 10 to 12

From marthastewart.com

Herb-Crusted Rib Roast with New Potatoes

Ingredients

1/4 cup extra-virgin olive oil
3 garlic cloves, minced (1 tablespoon)
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh sage
1 bone-in rib roast (5 to 6 pounds), frenched, room temperature
Coarse salt and freshly ground pepper
2 pounds small new potatoes, halved

Directions
Preheat oven to 425 degrees with rack in lowest third. Mix oil, garlic, rosemary, thyme, and sage in a small bowl. Season rib generously with salt and pepper, then coat with half the herb mixture. Place rib, bones facing up, in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 375 degrees, and roast, rotating pan halfway through, for 30 minutes.

Meanwhile, toss potatoes with remaining herb mixture. Season with salt and pepper. Add potatoes to pan, cut sides down. Roast until rib is browned and registers 140 degrees on an instant-read thermometer, about 30 minutes.

Transfer rib to a cutting board, and let stand for 15 minutes. Cut between ribs to desired portion size. Serve immediately with potatoes. Serves 8

From marthastewart.com

Perfect Turkey Gravy

Ingredients

Giblet Stock
Reserved pan drippings from roast turkey
Fat separator
1 1/2 cups Madeira wine
Wooden spoon
3 tablespoons all-purpose flour
Glass jar with tight-fitting lid
Wide-mouthed funnel
Fresh rosemary
Fine sieve or strainer lined with cheesecloth
1-quart measuring cup or bowl
Gravy boat

Preparations :



Step 1 - Reserve Pan Juices
Transfer the turkey to a serving platter, and set it aside to rest while you make the gravy. Carefully pour the warm pan juices from the pan into a fat separator, and set aside. The fat will rise to the top as the liquid cools; the dark drippings, which are filled with flavor, will stay at the bottom near a low-slung spout, which will later pour the juice straight into a pan.



Step 2 - Deglaze Pan
Meanwhile, return the roasting pan to the stove top over medium-high heat. Carefully pour 1 1/2 cups Madeira wine into the roasting pan; bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides and bottom of the pan. The roasting pan should appear to be virtually clean when it is properly deglazed. These cooked-on bits carry the turkey's flavor right into the gravy.



Step 3 - Combine Flour and Giblet Stock
Warm the giblet stock over low heat. Place 3 tablespoons of flour in a glass jar that has a tight-fitting lid. Fit a wide-mouthed funnel in the top of the jar. Ladle 1 cup of the warm stock into the jar. Reserve the remaining stock in the saucepan, and keep warm over low heat.



Step 4 - Shake Jar to Make a Slurry
Close the jar tightly, and shake vigorously until all the flour is incorporated into the warm stock; this liaison is called a slurry. Combining the flour and stock before adding it to the gravy solves the problem of lumpy gravy.

Slowly pour the slurry into the roasting pan, stirring to fully incorporate. Cook over medium-high heat, stirring constantly, until the flour is fully cooked and all the traces of its raw, chalky flavor are gone, 2 to 3 minutes. Stir reserved warm giblet stock into gravy in roasting pan.



Step 5 - Add Separated Pan Drippings
Pour the pan drippings from the fat separator into the roasting pan, taking care to add only the dark drippings at the bottom. Discard the fat. Add rosemary, and stir well. Adjust seasoning. Cook over medium-high heat, stirring occasionally to thicken, until reduced to about 3 cups, 10 to 15 minutes.



Step 6 - Strain to Remove Solids
Place a fine sieve (or a strainer lined with lightly dampened cheesecloth) in a quart-size measuring cup or medium bowl. Pour gravy into the sieve or strainer. Use a wooden spoon to press down on remaining solids to extract all the juices; discard solids. Adjust seasoning. Gravy may be kept warm by placing the bowl in a saucepan containing 1 inch of barely simmering water. To serve, transfer to a heated gravy boat.




From marthastewart.com

Perfect Roasted Turkey

Ingredients

4 C. kosher salt or 2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy
3 medium onions, chopped coarse
1 1/2 medium carrots, chopped coarse
1 1/2 celery stalks, chopped coarse
6 thyme sprigs
3 T. unsalted butter, melted

Directions

Dissolve salt in 2 gallons of cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool (40° F. or less) spot for 4 to 6 hours.
Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.

Adjust oven rack to lowest position, and heat oven to 400° F. Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.

Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.

Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes.

Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165° F. and thigh registers 170 to 175° F. on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest until ready to carve. Serve with gravy.

From americastestkitchen.com

Vinegar-Garlic Dipping Sauce

Ingredients

Makes about 3/4 cup

2 tablespoons minced garlic
1/2 cup distilled white vinegar
1/4 cup soy sauce

Directions

Whisk together ingredients. Sauce can be refrigerated in an airtight container for up to 3 days; before serving, bring to room temperature and pour into individual dipping bowls.

From marthastewart.com

Baked Easter Ham

Ingredients

1 (12 to 14 pound) uncooked smoked ham, bone-in
1 cup dark brown sugar
1/4 cup Cognac
Watercress, for garnish
Parsley, for garnish

Directions

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.
Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.

Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley. Serves 20

From marthastewart.com

Quinoa Tabbouleh

Ingredients

1 cup quinoa
1 1/2 cups water
1 teaspoon coarse salt
2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh basil leaves
1 1/4 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest
3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
1/2 cup extra-virgin olive oil
1 medium tomato, cut into 1/4-inch dice (about 1 cup)

Makes 5 1/2 cups

Instructions :

Step 1
Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool to room temperature.

Step 2
Add remaining ingredients and mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.

Notes:

Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat.

In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with herbs and vegetables. You can finish this dish by drizzling a tablespoon of good-quality, intensely flavored olive oil on top just prior to serving.

White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavor. They can be used interchangeably. Look for quinoa at natural food stores, either in packages or in bulk, or at many supermarkets.

From marthastewart.com

Fried Green Tomatoes

For Breading

1/2 cup all-purpose flour
Generous pinch of cayenne pepper
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
1/3 cup yellow cornmeal

For Tomatoes

5 medium green tomatoes (about 1 1/4 pounds total), sliced into 1/4-inch-thick rounds
Sunflower or other neutral-tasting oil
Lemon wedges, for serving

Instructions:

Prepare Breading

Step 1
Whisk together flour, cayenne, 1/2 teaspoon salt, and a pinch of pepper in a pie plate. Whisk eggs in a separate dish. Combine cornmeal and 1/2 teaspoon salt in a third.

Step 2
Dredge tomatoes in flour mixture, turning to coat both sides and tapping off excess. Then coat completely in egg mixture, allowing excess to drain off before setting in cornmeal mixture, pressing gently to adhere and turning to coat both sides.

Step 3
Heat oven to 200 degrees, and line a baking sheet with a double layer of paper towels. Heat 1/4 inch oil in a large cast-iron skillet over medium-high heat until about it reaches 350 degrees on a deep-fry thermometer. Fry tomatoes in batches until golden brown, 1 1/2 to 2 minutes per side. Transfer to a prepared baking sheet to drain; sprinkle with salt and keep warm in the oven. Allow oil to return to 350 degrees between batches. (If the oil becomes too dark or there are too many burnt bits in pan, pour off oil, wipe pan clean, and heat more oil.)
Step 4
Serve immediately with lemon wedges.

Be sure when you're purchasing green tomatoes that they're actually unripe or immature tomatoes, not a ripe green heirloom tomato, such as Green Zebra or Aunt Ruby's German Green.

They should be very firm and tart. Serves 4, generously

From marthastewart.com

Apricot Roast Chicken with Vegetables

Ingredients

2 small carrots, peeled, cut on the diagonal into 1-inch pieces
2 small beets, each cut into 6 wedges
1/2 small sweet dumpling squash, or acorn squash, cut into 8 wedges
1 medium parsnip, peeled, cut on the diagonal into 1-inch pieces
1 large fennel bulb, cut into 8 wedges, tops reserved
2 tablespoons plus 1 teaspoon olive oil
1/4 cup apricot jam, mixed with 2 tablespoons warm water
2 tablespoons fresh thyme leaves, branches reserved for stuffing
Salt and freshly ground black pepper
2 whole chicken breasts, bone in, skin on (2 1/2 pounds total)
1/2 lemon, cut lengthwise into 4 wedges

Directions

Heat oven to 450 degrees. In a large bowl, toss vegetables with 2 tablespoons oil, 2 tablespoons apricot-jam mixture, and thyme leaves; season to taste with salt and pepper. Arrange in a 9-by-13-inch glass baking pan; roast for 10 minutes.
Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high heat; season chicken, and brown, 4 minutes. Remove from heat; fill cavities between breast halves with lemon, thyme branches, and fennel tops.

Place chicken, skin side up, in a roasting pan, with vegetables around it; roast 15 minutes. Brush chicken with remaining jam; add 6 tablespoons water to pan. Roast until vegetables are tender and chicken is well browned, about 20 minutes.

Discard lemon, thyme, and fennel. Bone each breast half with a sharp knife: Cut along breastbone, scraping rib cage with knife; remove meat with your fingers. Arange meat and vegetables on a serving dish. Pour pan juices over, and serve. Serves 4

From Marthastewart.com

Perfect Roast Chicken

The ideal roast chicken -- golden brown and gleaming, tender and juicy.

Ingredients

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Directions

Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees.and the thigh 190 degrees.

Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes.

Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side. Serves 4

From marthastewart.com

Roast Chicken 101 - How To

1. To ensure even cooking, let the chicken stand at room temperature for 30 minutes before roasting.

2. Discard any pop-up timers that come with the chicken; an instant-read thermometer gives a far more accurate reading.

3. Don't forget to salt the cavity of the chicken; this will season the meat more effectively than salting the skin.

4. Stuff the cavity with aromatics like fresh herbs, garlic cloves, lemon wedges, and quartered onions to perfume the meat.

5. Arrange a single layer of onion slices in the bottom of the roasting pan to form a bed for the chicken. The onion will flavor both the chicken and the pan gravy, and it will prevent the chicken skin from sticking to the pan (or rack) and tearing.

6. Let the chicken rest for at least 15 minutes before carving; this allows the juices to collect in the meat instead of in the well of your cutting board.











How to Truss a Chicken
Trussing helps the chicken keep its shape and cook more evenly during roasting. Although traditional trussing involves tying the whole body of the chicken together, it is much easier just to tie the legs together with kitchen twine.

From marthastewart.com

Black Cat Fudge

Makes about 1 1/2 pounds (12 to 15 cats)

8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners' sugar, sifted
White chocolate chips (about 30)

Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.

Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners' sugar until smooth.

Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.

Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.

*Fudge may also be cut with cookie cutters or into squares.

From reciperewards.com

Rainbow Candy Apples

Ingredients

4 wooden craft or lollipop sticks
4 small very red McIntosh, Cortland or Empire apples, rinsed and dried, stems removed*
1 cup granulated sugar
2/3 cup water
1/3 cup light corn syrup
1/8 teaspoon red food coloring*

Optional Coating
Dried unsweetened coconut flakes (in health-food stores)

* For yellow candy apples, use Golden Delicious apples and yellow food coloring. For green candy apples, use Granny Smith and green food coloring.

To avoid sugar-syrup burns, wear rubber gloves when dipping the apples.

Insert stick into center of stem end of each apple. Line baking sheet with nonstick liner or aluminum foil.

In 2-quart heavy saucepan, combine sugar, the water and corn syrup. Cook over medium heat until sugar is dissolved, swirling pan occasionally. Increase heat to medium-high; bring mixture to a boil. Attach candy thermometer to side of saucepan. Boil mixture until temperature registers 300 degrees F, 15 to 20 minutes.

Remove syrup from heat. Swirl in food coloring, tilting saucepan, until blended. Holding apple by stick and tilting pan, swirl each apple in syrup until coated all over. Lift apple and gently twirl over saucepan, letting excess drip back into pan. (If coating in coconut, sprinkle apple with coconut.) Place on prepared baking sheet. Repeat with remaining apples. Let apples stand at room temperature 1 hour or until coating hardens.

Per serving: Makes 4 apples.

From reciperewards.com

Sloppy Joes

Ingredients:

Vegetable oil cooking spray
1 onion , finely chopped
1 large sweet pepper , seeded and finely chopped
12 ounces 95 percent lean ground beef
1 1/4 cups chopped fresh tomatoes , or canned no-salt-added tomatoes
1 cup canned, no-salt-added kidney beans , drained and rinsed, or cooked, mashed with the back of a fork
4 Tbsp. tomato paste
4 Tbsp. cider vinegar
1/8 tsp. cloves
1/4 tsp. cinnamon
1/2 tsp. brown sugar
1/4 tsp. salt
Black pepper to taste
4 whole wheat hamburger rolls (about 170 calories each)

Instructions

Heat a large skillet over medium heat and coat with cooking spray. Add the onion and
sweet pepper. Cook for 3 minutes, stirring.

Crumble in the ground beef and cook until browned; keep breaking it apart with a spoon for about 4 minutes.

Stir in the tomatoes, beans, tomato paste, cider vinegar, cloves, cinnamon, brown sugar, salt and pepper. Cook for an additional 4 minutes.

Divide the mixture evenly between the four rolls and serve.Serves 4

From oprah.com

Poached Peaches and Raspberries in Sauternes

Ingredients:

4 large ripe peaches , washed and dried
2 1/2 cups sauternes or ice wine or white port
1 pint raspberries , washed and dried

Instructions :

In a deep saucepan, place peaches in one layer. Pour sauternes over peaches, then add enough cold water to just cover them; bring to a boil. Lower heat to medium and cook until tender, about 15 minutes.

Using a slotted spoon, transfer peaches to a bowl. Once cool enough to handle, peel peaches and place each whole peach in 1 large wine goblet; let cool completely.

Divide raspberries among glasses. Meanwhile, continue to boil sauternes mixture until it reduces to 1 1/3 cups, about 20 minutes. Let cool 5 minutes, then pour over peaches and raspberries. Cover with plastic wrap; chill for several hours.Serves 4

From oprah.com

Cornbread (with Carrot)

Ingredients:

1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup low-fat milk
1/2 cup maple syrup
4 tablespoons butter , melted
2 large eggs
1/2 cup carrot puree

Instructions:

Preheat the oven to 425°. Spray an 8" x 8" square pan or 8" round baking pan with nonstick spray.

In a mixing bowl, whisk together flours, cornmeal, baking powder and salt until well combined. In a separate bowl, whisk together milk, maple syrup, butter, eggs and carrot puree. Add the liquids to the flours and stir until just combined.

Pour the batter into the sprayed pan and bake for 20 minutes, until lightly browned.

Test the center by sticking a cake tester (or a kebab stick) into the cake. If it comes out clean, the cake is done.Makes about 16 pieces

Best served warm!

From oprah.com

Steak Tacos

Ingredients

1 package taco seasoning mix
1 pound sirloin steak, cooked and shredded or chopped
1/2 cup chopped tomato
1/2 cup water
1/4 cup sliced scallions
2 cups shredded lettuce
2 cups shredded Mexican blend cheese
8 to 10 flour tortillas

Directions:

In a large nonstick skillet, heat steak, tao seasoning mix and water. Bring to a boil, then reduce heat and cook for 8 to 10 minutes.

From reciperewards.com

Classic Southern Cornbread

To make good cornbread, you must have good cornmeal. What do I mean by that? It should have a coarse, sandy texture. Stone-ground cornmeal, available at natural food stores and many supermarkets, is best. Be sure the cornmeal is fresh, as it contains oils that can turn rancid easily. As a precaution, always store your cornmeal in the refrigerator (something Southern cooks rarely have to do, because they use up the cornmeal so quickly, it doesn't have a chance to turn on them). Use a well-seasoned, never-been-washed cast-iron skillet to make this bread.Serves 8

Ingredients:

2 cups yellow or white cornmeal , preferably stoneground
3/4 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs , beaten
1/4 cup vegetable oil , preferably sunflower, plus additional for the pan

Instructions:

Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°F.

Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened — do not overbeat.

Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.

Variations
Roasted Tomato, Onions, and Cheddar Cornbread
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 coarsely chopped medium onion. Cook, stirring often, until the onion is golden, about 6 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon each chopped fresh thyme and oregano, and cook for 1 minute. Cool. Make the batter, stirring just until moistened and lumpy. Stir in the cooled vegetable mixture and 1/2 cup shredded extra-sharp Cheddar cheese (preferably a farm-style imported British Cheddar). Stir just until smooth. Spread in the hot skillet. Top the batter with 8 Oven-Roasted Tomatoes. Bake as directed above.

Fresh Corn, Chile, and Cheese Cornbread
Preheat the broiler. Broil 1 poblano chile, turning occasionally, until the skin is scorched. Cool. Remove the skin, ribs, and seeds, and chop into 1/2-inch pieces. Make the batter, stirring just until moistened and lumpy. Stir in the chopped chile, 1 cup fresh corn, cut from the cob, husks reserved, 4 cooked and crumbled bacon strips, 1/2 cup shredded queso blanco or Monterey Jack cheese, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of chile powder. Stir just until smooth. Line the skillet with corn husks. Pour in batter. Bake as directed above.

From oprah.com

Applesauce Coffee Cake

Ingredients

Makes one 10-Inch Cake
Vegetable-oil cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup packed dark-brown sugar
1/4 cup old-fashioned rolled oats
2 3/4 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs
1 1/2 cups store-bought applesauce
2 small juicy apples, such as McIntosh, peeled, cored, and cut into 1/4-inch-thick wedges

Directions

Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the darkbrown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.

Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.

Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.

Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack. Cake can be stored at room temperature, covered with plastic wrap, up to 3 days.

From marthastewart.com

Guacamole (Mexican)

Ingredients:

15 ripe medium California avocados, seeded and peeled
1 large onion, chopped
3 garlic cloves, crushed
2 tomatoes, diced
1 pound Monterey jack cheese, grated
5 green chiles, diced
1 cup fresh cilantro, finely chopped
1/2 cup fresh lime juice
1 tablespoon Lawry's seasoned salt

Instructions:

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend.

NOTE: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.Serves 12.

From reciperewards.com

Tandoori Chicken

Ingredients

10 drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oil

Instructions

Skin drumsticks and make cuts on the drumstick meat. Mix yogurt, tomato paste, ginger, garlic, lemon juice, vinegar, salt, pepper and garam masala. Marinate chicken in this paste for six hours. Preheat oven to 350 degrees F and bake for 45 minutes.

From reciperewards.com

Poached Shrimp with Fire-Hot Cocktail Sauce

Ingredients:

2 cups white wine
4 ribs celery , cut into 2-inch pieces
3 bay leaves
Juice of 2 lemons
1 tablespoon kosher salt
40 large shrimp in shells (about 1 1/2 pounds)
1 jar (11 ounces) cocktail sauce
1 teaspoon finely chopped jalapeno pepper

Instructions:

In a large stockpot, combine wine, celery, bay leaves, lemon juice, and salt. Add enough cold water to fill pot to two-thirds; cover and bring to a boil. Uncover; reduce heat and simmer 15 minutes.

Add shrimp. Increase heat to high; cover and return to boil. Cook shrimp until just opaque in center, about 2 to 3 minutes. Drain in colander; rinse under cold water until cool. Peel; refrigerate until ready to serve.

Combine cocktail sauce and jalapeño in a medium bowl. Serve with shrimp.Serves about 20.

From Oprah.com

Grilled Chicken, Plantain, and Pineapple Skewers

Ingredients

1/2 cup Pineapple juice
1/2 cup Vegetable oil
1/2 whole peeled pineapples
1/4 cup Lime Juice
2 cloves Garlic
2 tblspoons Oregano
2 whole ripe plantaines
4 strips bacon
8 whole Chicken thighs

Directions:

On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly.

Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce.

Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often.

Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately. Pineapple

Dipping Sauce:

In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.

From reciperewards.com

Good Gravy Pot Roast

Ingredients

1 (1 ounce) envelope onion recipe soup mix
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 (3 1/2 pound) boneless beef roast
1 1/2 cups water3 tablespoons vegetable oil
3/4 cup all-purpose flourHot cooked mashed potatoes

Directions:

Place flour in a large bowl or plastic bag. Add roast; dredge or shake to coat.

Brown roast on all sides in hot oil in a Dutch oven; drain.

In a bowl, combine soups, soup mix and water, mix well. Pour mixture over roast in Dutch oven. Cover and bake at 325 degrees F for 3 to 3 1/2 hours or until very tender.

From reciperewards.com