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Ingredients For Cookies: 16 tablespoon(s) (2 sticks) unsalted butter, room temperature 1 cup(s) confectioners’ sugar 1 tablespoon(s) finely grated lemon zest (from 1 lemon) 1/2 teaspoon(s) salt 2 cup(s) all-purpose flour (spooned and leveled), plus more for rolling 2 tablespoon(s) granulated sugar, for sprinkling For Filling: 1 package(s) (4-ounce) cream cheese, room temperature 1 tablespoon(s) finely grated lemon zest 1 cup(s) (up to 1 1/2) confectioners’ sugar Preparation Preheat oven to 350 degrees....

Ingredients 3/4 cup creme fraiche 6 large eggs, plus 3 large egg yolks 1 tablespoon lemon zest 2 cups freshly squeezed lemon juice, (about 12 lemons) 2 cups sugar 4 sheets gelatin, softened in water 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, cut into pieces Preparation Bring a pot of water to a simmer. In a medium heatproof bowl, combine creme fraiche, eggs, egg yolks, lemon zest, lemon juice, and sugar....

Ingredients 1 cut-up frying chicken, skin removed from thigh and breast pieces (or assorted bone-in pieces of chicken) 1 1/2 tablespoons whole peppercorns 1 teaspoon red pepper flakes 1 teaspoon sea (or regular) salt 1 1/2 cup lemon juice 1/4 cup olive oil (regular or virgin, not light) Preparation Grind together the peppercorns, red pepper flakes and salt in a blender, food processor or with a mortar and pestle. Whisk spice mixture together with lemon juice and olive oil....

Ingredients 2 lbs lemons 4 c 100 proof vodka 3 c sugar 3 c water Preparation steep the peel (yellow part only) from lemons in vodka in a large bowl for one week at room temperature. Stir sugar and water in a large saucepan over medium heat until the sugar dissolves; cool. Add to the vodka mixture and stir. Strain the liquid into bottles; seal and chill the limoncello for one month....

Ingredients Ingredients • 2 1/4 pounds boneless chuck beef roast or tri tip, cut into 2-inch chunks • Kosher salt and freshly ground black pepper • 2 tablespoons olive oil, divided • 2 onions, each cut into 8 pieces • 1 large sprig fresh rosemary • 4 large sprig fresh thyme • 6 garlic cloves, minced • 2 cups dry red wine • 2 tomatoes, coarsely chopped • 4 cups beef stock...

Ingredients 1 jar (25.5 oz) Muir Glen® organic tomato basil pasta sauce 2 1/2 cups Progresso® beef-flavored broth (from 32-oz carton) 12 oz uncooked spaghetti, broken in half 1 lb fully cooked frozen Italian meatballs, thawed (about 30 meatballs) 1/2 cup shredded Parmesan cheese (2 oz) 1/3 cup chopped fresh basil Preparation Spray 6-quart Instant Pot® insert with cooking spray. Add pasta sauce and broth to insert. Stir in spaghetti; coat in sauce mixture....

Ingredients 10 oz raisins 10 oz sultanas 4 oz brown sugar 1 tsp vanilla powder 1/2 pt cold tea 20 oz self-rising flour 2 tsp cinnamon 2 tsp nutmeg 6 oz butter or margarine 3 eggs opt.: 4 oz walneuts (reduce raisins & sultanas to 8 oz each) 20 oz all-purpose flour + 2.5 tsp baking powder + 0.75 tsp baking soda + 0.75 tsp salt instead of the self-rising flour...

Ingredients One 4-pound chicken 4 large garlic cloves, minced 2 tablespoons Dijon mustard 2 tablespoons dry white wine 2 tablespoons extra-virgin olive oil 1 tablespoon soy sauce 1 teaspoon Tabasco 1 teaspoon herbes de Provence 1/2 teaspoon salt Preparation Preheat the oven to 450°F. In the meantime, place the chicken on a cutting board breast-side down and, using kitchen shears, cut along either side of the backbone to remove it. Flip the chicken over and press gently but firmly onto the breastbone until the chicken flattens....

Ingredients For a single dish you will need: One Free-range Chicken Breast One Soft Cooked (not crispy) Strip of Bacon Approximately 1/3 Peeled Banana 2 Scallion sprigs (optional) Jerk Marinade: 1 1/2 t. Dry Ground Pimento (Alspice) 1 t. Minced Fresh Thyme 1 t. Dry Ground Ginger 1 t. Finely Minced Garlic 1 t. finely Minced Scotch Bonnet Pepper (optional, if you like it spicy) 2 T. Minced Yellow Onion...

Ingredients 1-1/2 lb. ground lamb, beef or a combination of the two 1 small onion, grated 1-1/2 tb. finely chopped cilantro 1-1/2 tb. finely chopped parsley 2 large pinches dried spearmint or 4 large pinches finely chopped fresh spearmint 1 large pinch dried marjoram 1/2 tsp. salt 1/2 tsp. freshly ground pepper 1 tsp. paprika 1/2 tep. ground cumin 1/2 tsp. ras el hanout (spice mixture similar to garam masala. It’s available online, or make your own)...

Ingredients 23 ounces Chocolate (chips, chunks, bars - just as long as it melts) 12 ounces Mixed Candy Bars 2 cups Mini Marshmallows 1.5 cups Corn Flakes 1 cup Raisins 1 cup Dried Apricot (or other dried fruit) Preparation Cut all ingredients into small pieces using kitchen shears (a knife will work, but shears are so much easier!). Toss in a large bowl to distribute evenly. Melt chocolate in a double boiler or in microwave, until just melted....

Ingredients 1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips 2 tablespoons canola oil, plus more for frying 3 tablespoons grated ginger 1/4 cup sherry 1/4 cup white vinegar 2 tablespoons sesame oil 1/4 cup honey 1/2 cup soy sauce 1/4 cup chili garlic sauce Chopped scallions, for garnish 3 tablespoons sesame seeds, for garnish Preparation Preheat oven to 350 degrees F. Place the chicken wings on a baking sheet and cook in the oven for 35 minutes....

Ingredients 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count) 1 container (12 oz) fluffy white whipped ready-to-spread frosting 12 Mini Rolls™ Betty Crocker™ Fruit Roll-Ups® Strawberry Craze™ chewy fruit snack (from 6.6-oz box) 24 small round chocolate-covered creamy mints Small white heart-shaped candy decors Black string licorice, cut into 48 (1/2-inch) pieces Large colored heart-shaped candy decors Preparation Heat oven to 350°F. Bake cookies as directed on package....

Ingredients 300 g de espinacas 4 berenjenas Espinaca: 300 g 50 cc de crema 4 láminas de queso 50 g de queso parmesano rallado Aceite oliva Sal y pimienta 4 láminas de jamón cocido 400 g de ricotta Salsa de tomates ½ zanahoria cortada en brunoise. 6 tomates naturales o un tarro de tomates naturales Sal y Pimienta 1 diente ajo Preparation Cortar las berenjenas a lo largo en láminas de ½ cm de espesor....

Ingredients 3 cups chicken broth 1/2 cup onion, chopped 1/4 cup celery, chopped 10 oz. pkg. cut frozen okra 16 oz. can tomatoes 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup rice uncooked 2 cups chicken, cooked, diced Preparation Skim fat from cold chicken broth. Heat broth to boiling. Add vegetables, seasonings, rice and chicken. Cover and cook slowly 15 minutes, until vegetables and rice are tender.

Ingredients 2 packages dry yeast 2 3/4 cups warm water 7 cups un leached white flour 4 1/4 teaspoons salt Preparation Soften yeast in 1/4 cup warm water Mix the flour and salt in a large bowl. Add the warm water and mix well. Add the yeast mixture. Blend into the dough. Turn onto floured boad and knead until dough is smooth and elastic. Put kneaded dough in a covered bowl and let rise until doubled in bulk....

Ingredients 2 jalapeno peppers, cut in half lengthwise and seeded 2 slices sour dough bread 1 tablespoon butter, room temperature 1 tablespoon cream cheese, room temperature 1/4 cup jack and cheddar cheese, shredded 1 tablespoon tortilla chips, crumbled Preparation Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes....

Ingredients 2 english cucumbers 2 1/2 teaspoons jalapeno 1/4 cup lemon juice 1 teaspoon kosher salt Preparation Peel and chop the cucumbers. Seed and mince the jalapeno. Mix all together and let marinate for at least one hour.

Ingredients 2 lb. green beans, partially cooked 2 can Cream Mushroom soup 8 oz can water chestnuts, drained 1 C 2% milk 6 slices bacon, cooked and crumbled 1 tsp pepper 1/2 tsp paprika 4 oz. velveeta, cubed 1 can (2.8 oz) french fried onins Preparation In a slow cooker, combine beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low 5 hours until beans are tender....

Ingredients 1 cup water 1 cup sugar Preparation In a medium saucepan, combine water and sugar over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer, and cook for 5 minutes. Remove from heat, and cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month. Related Video