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Recipes

Lemony Popovers

Lemony Popovers

By

The liquid in popover batter creates steam, which puffs the popovers up

  • 2 eggs
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, divided and melted
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced lemon zest
  • 1 teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 cup all-purpose flour
4.3/5 (24 Votes)

Tamale Pie

Tamale Pie

By

Brown the ground beef. Add chili powder, tomato sauce, chilies, corn and olives

  • 1 lb ground beef
  • 1 can green chiles
  • 1 can sliced black olives
  • 1 can corn
  • 2 cans tomato sauce
  • 1 medium onion - chopped (optional)
  • 3 tbsp chili powder
  • 2 cups cheddar cheese, shredded
  • 2 cups corn tortilla chips, crumbled for topping
0/5 (0 Votes)

Cooking Times in Low Pressure Cooker

Cooking Times in Low Pressure Cooker

By

Cook with normal recipes, in less time

  • 5 pound Pot Roast - 1 hour 45 minutes
  • 5 pound Whole Chicken - 52 minutes
  • Two 1" Salmon Fillets - 5 minutes
  • 30 Shrimp - 2 minutes
  • 2 Medium Crowns Broccoli - 7 minutes
  • 1 pound Kidney Beans - 45 minutes
  • 1 bunch Asparagus - 5 minutes
  • 6 medium Potatoes with skins - 17 minutes
  • 1 pound White Rice - 15 minutes
4.3/5 (6 Votes)

Vanilla Bean Buttercream Frosting

Vanilla Bean Buttercream Frosting

By

Mix together sugar and butter until they are blended and creamy

  • 1 1/2 cup confectioners' sugar (add more until it reaches your preferred consistency)
  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons vanilla bean paste (add more to taste)
  • 1 tablespoon milk
4.4/5 (16 Votes)

Mike's Fried Chicken

Mike's Fried Chicken

By

Preheat enough canola oil to come about 4 inches up the sides of a deep-fryer to 275 degrees F

  • Breasts, wings, legs and thighs from 2 chickens
  • 2 1/2 pounds all-purpose flour
  • 1 cup seasoned salt (recommended: Season-All)
  • 1/2 cup poultry seasoning
  • 1/2 cup dill weed (for that unexpected flavor)
  • 1/4 cup rubbed sage
  • 1/4 cup garlic powder
  • 1/4 cup ground black pepper
0/5 (0 Votes)

Herb Butter

Herb Butter

By

Mix all ingredients, mashing with a wooden spoon, until thoroughly combined

  • 8 tablespoons butter, at room temperature
  • 1/8 teaspoon crumbled thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon oregano
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon shallots, finely chopped
  • 2 teaspoon lemon peel, grated
0/5 (0 Votes)

Basic Drip Beef

Basic Drip Beef

By

Heat butter in a heavy pot over medium-high heat

  • 1 whole 2.5 To 4 Pound Chuck Roast
  • 1/4 cup Butter
  • 1 whole Large Onion, Sliced Thick
  • 3 cloves Garlic, Peeled
  • 1/2 cup Soy Sauce
  • 1 cup Sherry (cooking Sherry Is Fine)
  • 1/2 teaspoon Salt
  • 4 cups Water
  • Toasted, Buttered Deli Rolls
  • OPTIONAL: Rosemary, Thyme, Other Spices
4.6/5 (39 Votes)

Heirloom Tomato and Fresh Pasta Salad

Heirloom Tomato and Fresh Pasta Salad

By

This pasta dish is inspired by the many varieties of tomatoes coming into fashion

  • Pasta:
  • 2 1/4 cups King Arthur Italian-Style Flour*
  • 3 large eggs
  • 1/2 teaspoon salt
  • See tips from our bakers, below.
  • Tomatoes:
  • 2 tablespoons garlic oil or plain olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 2 pounds heirloom tomatoes, cored and sliced
  • 1/2 teaspoon flaked sea salt; Maldon sea salt is a good choice
  • 1/2 cup fresh whole basil leaves
4.7/5 (6 Votes)

Buttered Egg Noodles

Buttered Egg Noodles

By

Bring a large pot of salted water to a rolling boil over high heat

  • Kosher salt
  • 1 pound dried egg noodles
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 2 tablespoons butter
5/5 (1 Votes)

Rosemary Focaccia

Rosemary Focaccia

By

Sprinkle the yeast over the warm water

  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 cups warm water (not lukewarm)
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1/3 cup olive oil, plus more for drizzling
  • 1 sprig fresh rosemary, chopped
4.5/5 (30 Votes)