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Recipes
Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds
By Thom7747
For the pie: Place a rack in the center of the oven and preheat to 400 degrees F
- 1 package (2 sheets) all-butter frozen puff pastry, defrosted but still cold
- 1 large egg plus 2 tablespoons water, beaten
- 3 tablespoons whole grain mustard
- 1 tablespoon apricot jam
- Freshly grated black pepper
- 8 ounces thinly sliced country ham or Black Forrest ham
- 6 ounces coarsely grated aged white Cheddar
- 3 tablespoons champagne vinegar
- 1 heaping tablespoon apricot jam
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 ounces baby mixed greens
- 1/4 cup lightly toasted sliced almonds
Pan-Roasted Chicken Paillard
By Thom7747
At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down�...
- 2 8-ounce skin-on bone-in chicken breasts
- Kosher salt and freshly ground black pepper
- Wondra flour or all-purpose flour (for dusting)
- 3 tablespoons unsalted butter
- 1 lemon, halved
Giada's Italian Wedding Soup
By Thom7747
Beautiful, simple, delicious
- 1 small onion, grated
- 1/3 cup fresh Italian parsley, chopped
- 1 large egg
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup Parmesan, grated
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon Parmesan, freshly grated plus extra for garnish
- Salt and freshly ground black pepper
Potato Salad
By Thom7747
Published July 1, 2004. WHY THIS RECIPE WORKS: While developing other potato salad recipes, test kitchen cooks f...
- 2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
- Table salt
- 2 tablespoons distilled white vinegar
- 1 medium rib celery, chopped fine (about 1/2 cup)
- 2 tablespoons minced red onion
- 3 tablespoons sweet pickle relish
- 1/2 cup mayonnaise (see note above)
- 3/4 teaspoon powdered mustard
- 3/4 teaspoon celery seed
- 2 tablespoons minced fresh parsley leaves
- 1/4 teaspoon ground black pepper
- 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)
Spaghetti Bolognese for Two
By Thom7747
Authentic Bolognese sauce is slow-simmered for hours
- 1 small onion, chopped course
- 1 carrot, peeled and chopped course
- 1 1/2 ounces pancetta, chopped course
- 1/4 ounce dried porcini mushrooms, rinsed
- 1 anchovy fillet, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon unsalted butter
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/2 teaspoon sugar
- 1/8 teaspoon red pepper flakes
- 6 ounces meatloaf mix
- 3/4 cup whole milk
- 1/4 cup dry white wine
- 2 cups water
- 6 ounces spaghetti
- 2 tablespoons chopped fresh basil
- Salt and pepper
Rice Vermicelli with Chicken and Nuoc Cham
By Thom7747
Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, ch...
- 1 1/2 pounds skin-on, bone-in chicken breasts (about 2)
- Kosher salt
- 1 large shallot, thinly sliced crosswise, separated into rings
- 1/2 cup vegetable oil
- 8 ounces rice vermicelli noodles
- 1 Fresno chile or red jalapeño, with seeds, finely chopped
- 1 small garlic clove, finely grated
- 1/3 cup fresh lime juice
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons light brown sugar
- 4 baby white turnips, trimmed, thinly sliced into rounds
- 4 radishes, trimmed, thinly sliced into rounds
- 1 1/2 cups fresh Thai or sweet basil leaves, divided
Michael's Best Button Mushrooms
By Thom7747
Recipe from Michael Chiarello
- 6 tablespoons extra-virgin olive oil
- 1 1/2 pounds button mushroom, whole, wiped clean
- 3 tablespoons butter
- sea salt
- 1 tablespoon minced garlic
- 1 1/2 teaspoons fresh thyme, chopped
- 2 tablespoons lemon juice
- 1/2 cup white wine
- 1 tablespoon chopped fresh parsley
Old Fashioned Coconut Cream Pie
By Thom7747
This is a tried-and-true, old-fashioned coconut cream pie
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Shoney's® Original Hot Fudge
By Thom7747
A great desert. Add a piece of Fudge or Chocolate Cake as you see in the picture if you want it like Shoney's make...
- 1/3 cup whole milk
- 1 pound caramels
- 1/2 pound Sanders milk chocolate
- 1/2 pint Sanders vanilla ice cream
- or 1 cup soft ice cream
- 1 teaspoon vanilla extract
Hearty Baked Beans for 2
By Thom7747
According to the Cooking for 2 Magazine, "Old-fashioned baked-bean flavor gets jazzed up with garlic, brown sugar a...
- 1 small onion, chopped
- 1 bacon strip, chopped
- 1/4 teaspoon minced garlic
- 1 can (8 ounces) pork and beans
- 3/4 cup canned kidney beans, rinsed and drained
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 1/8 teaspoon ground mustard