Ingredients 10 teaspoons Soy Sauce 2 tablespoons Oyster Sauce 2 tablespoons Hoisin Sauce 2 teaspoons Sesame Oil 1 piece Trimmed Pork Tenderloin 4 tablespoons Chinese Rice Wine 8 ounces Shiitake Mushrooms, stemmed and thickly sliced 8 Scallions, white parts thinly sliced, green parts cut in 1 inch pieces 2 pieces Garlic cloves minced 2 teaspoons Grated Ginger 1 box Dried Linguine 1/2 head Broccoli crowns cut in small pieces, blanched...
Ingredients 1 pound bittersweet or semisweet chocolate 2 1/2 cups heavy cream Preparation Chop chocolate finely using a serrated knife; place in a large heat-proof bowl. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room....
Ingredients 1 bag (12 ounces) frozen cranberries 1 jar (12 ounces) red-currant jelly Preparation In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes. Transfer to a serving dish, and let cool. Related Video
Ingredients 1 cup sugar 1 3/4 cups plus 4 teaspoons water 6 cups (1 2/3 pounds) raspberries Preparation Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool. Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup....
Ingredients 1 1/2 pounds Red Bliss potatoes 3 tablespoons coarse salt 1 1/2 ounces Danish blue cheese, plus more for garnish 1/2 cup buttermilk 1 teaspoon red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish 8 bacon strips, cooked until crisp and crumbled Preparation Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes....
Ingredients 1/2 cup Red Pepper Coulis 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Preparation Whisk the coulis, vinegar, and salt and pepper together in a medium bowl. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. This will keep, tightly covered, in the refrigerator for about 1 week. Related Video
Ingredients 3/4 pound red new potatoes, halved or quartered if large 3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large 8 shallots, peeled and halved through the root ends 1 head garlic, halved horizontally 1 bunch fresh thyme 3 tablespoons olive oil Coarse salt and ground pepper 2 small onions, halved 1 whole chicken (3 1/2 to 4 pounds), giblets discarded Preparation Preheat oven to 450 degrees, with racks set in middle and lower thirds....
Ingredients 1 1/2 pounds mixed red and green seedless grapes 8 shallots, root end intact, halved if large 6 sprigs thyme, plus leaves for hens 2 tablespoons olive oil Coarse salt and ground pepper 4 Cornish game hens (1 to 1 1/4 pounds each) Preparation Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper....
Ingredients 1 cup Arborio rice - rinsed 2 tablespoons Butter 2 cloves Garlic minced 1/2 cup White wine 4 cups Seafood or chicken broth 1/2 cup Parmesan cheese grated 1 cup Green onion diced 1 cup Peas frozen 2 tablespoons Almond oil 1 tablespoon Paprika 1 teaspoon Red pepper flakes 20 Scallops 1 tablespoon Olive oil 1 clove Garlic minced 3 tablespoons Butter Preparation Slice and dice all ingredients to prep...
Soup Maker Vegetable Soup. How to make the best homemade vegetable soup in a soup maker. This recipe for vegetable soup in a soup maker is loaded with your favourite vegetables and perfect for mixing and matching with a bottom of the fridge vegetable raid. Soup Maker Vegetable Soup If I was to have a go to soup that I have the most, one that I make without thinking that either makes a quick lunch or a quick warming supper, the award must go to creamy soup maker vegetable soup....
Ingredients 1 head broccoli (about 1 1/2 pounds), broken into florets, stalks reserved for another use 2 tablespoons olive oil 1 garlic clove, minced 3 strips lemon zest, removed with a vegetable peeler and thinly sliced Coarse salt and ground pepper Preparation Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl....
Ingredients 8 ounces (2 sticks) unsalted butter, softened 1 cup plus 2 tablespoons confectioners’ sugar, plus more for dusting (optional) 2 large egg yolks, plus 1 large egg, lightly beaten, for egg wash 2 cups all-purpose flour, plus more for surface 1/4 teaspoon salt 3 pints (6 cups) strawberries, hulled 3 cups strawberry preserves (two 12-ounce jars) 1 cup heavy cream Preparation Cream butter and 1 cup sugar until pale and fluffy....
Ingredients 1 tablespoon extra-virgin olive oil 1 large red onion, chopped 1 garlic clove, chopped coarse salt and ground pepper 3 large tomatoes (about 2 pounds total), cored and chopped 1 cup low-sodium chicken or vegetable broth 1/4 cup heavy cream 6 slices bacon 2 tablespoons butter, room temperature 8 slices white sandwich bread 1 cup shredded Gruyere cheese Preparation In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper....
Ingredients 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1 teaspoon freshly grated lemon zest 1/2 teaspoon salt 6 large egg yolks 3 cups all-purpose flour Preparation Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes....
Ingredients 4 tablespoons Apricot Preserves 1/4 cup Virtue Cider Michigan Honey 1/8 teaspoon Salt 1 sheet Puff Pastry 1 tablespoon Cranberries, Dried 1 tablespoon Walnuts, Toasted 1 Brie Cheese Wheel 1 Egg 1 teaspoon Water Preparation Preheat oven to 365 degrees F To create the apricot glaze, in a small saucepan, combine apricot preserves, Virtue Cider Michigan Honey, and salt. Reduce slightly until thickened and cool to room temperature For the assembly, roll out a sheet of puffed pastry until it can wrap around the wheel of cheese...
Ingredients 1 cup Quinoa 2 cup Vegetable stock 2 cup parsley 1 piece long spring onion 1 cup cherry tomatoes 2 tablespoon Lemon Juice 1/2 cup Olive Oil Preparation Rinse and drain the quinoa under cold water. In a saucepan, cook the quinoa in the vegetable stock for 10 minutes. Fluff the quinoa with a fork and put it in a bowl. Finely chop the parsley, spring onions and add it to the quinoa....
Air Fryer Chicken Teriyaki Bowls. Combing the great talents of the air fryer and the instant pot to bring you these delicious chicken teriyaki bowls. Made with air fryer teriyaki chicken, air fryer roasted peppers and instant pot Chinese fried rice, this is meal prep in the kitchen gadgets at its best. Air Fryer Chicken Teriyaki Bowls Long story short, these air fryer chicken teriyaki bowls were meant to be made for my eldest son Kyle to take with him to a sporting competition....
Ingredients 1 tablespoon sesame oil 1/2 tablespoon honey 2 teaspoons sesame seeds 1 bag green beans, trimmed Preparation Toss green beans and sesame oil in large mixing bowl Add honey, sesame seeds, and toss all together Spread on baking sheet and sprinkle with salt Bake at 375 for 10 minutes Related Video
Ingredients 2 tablespoons olive oil 2 cups chopped onions or thinly sliced leeks (whites only) 1 cup thinly sliced celery 2 teaspoons Italian seasoning Coarse salt and ground pepper 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth 1 can (28 ounces) diced tomatoes, with juice 1 tablespoon tomato paste 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)...
Ingredients 1/2 teaspoon salt, plus more to taste 3 pounds medium beets, greens removed and washed 1 tablespoon olive oil, plus more for drizzling 1 clove garlic, thinly sliced Freshly ground black pepper Preparation Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water....
