Recipe from: AllRecipes.com
This punch is easy to make, and is great for parties of all kinds. Strawberry sherbet, fruit punch and lemon-lime soda."
1/2 gallon strawberry sherbet
2 (64 fluid ounce) bottles fruit punch 1 (2 liter) bottle lemon-lime flavored
carbonated beverage, chilled
1. Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda
Recipe from: AllRecipes.com
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper 1/2 teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast
4 slices provolone cheese
1 cup panko bread crumbs
Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating
Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Makes about 3 dozen.
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
4 tablespoons unsalted butter
1 medium white onion, grated
4 tablespoons all-purpose flour
1 cup half-and-half
1 cup chicken stock or broth
1 pound cooked, cut-up lobster meat (reserve some for garnish)
1/8 teaspoon cayenne pepper plus more for garnish
1 cup heavy cream
¼ cup dry or cream sherry
Nutmeg for garnish
In a large skillet over medium heat, melt butter and add onion.
Sauté onion about 3 minutes, until it begins to turn translucent.
Add flour; stir and cook until mixture turns medium brown and has a nutty aroma.
Add half-and-half, continuing to stir with a whisk. Increase heat to medium-high.
Add stock and continue whisking till mixture comes to a boil.
Slowly add lobster meat, reserving some for garnish, and cayenne pepper.
Reduce heat to medium and whisk 3 more minutes.
Remove from heat; add heavy cream and sherry.
To serve, dash with nutmeg and cayenne; garnish with additional lobster meat.
This recipe for lobster bisque serves 12 as an appetizer.
Labels: Soups and Stews
Recipe from: MarthaStewart.com
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
3 tablespoons instant espresso powder
2 cups (about 10 ounces) hazelnuts, skins removed, coarsely chopped
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days
2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
1 1/2 cups white cornmeal, finely ground
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 eggs, lightly beaten
2 1/4 to 2 1/2 cups buttermilk
Sorghum molasses or honey, for serving
Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.
Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.
Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.
"The flaky phyllo crust keeps the halibut moist and delicious in this surprisingly simple, yet elegant recipe."
2 tablespoons melted butter
4 sheets phyllo dough
2 (5 ounce) halibut fillets
salt and pepper to taste 2 teaspoons chopped fresh dill
3 tablespoons lemon juice
1/2 cup whipping cream
2 green onions, finely chopped
Preheat oven to 425 degrees F (220 degrees C).
Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter
it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.