64 cheese rack Recipes

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

ground sirloin, zinfandel, lightly packed minced fresh basil, minced red onion, fresh italian bread crumbs, sun-dried tomatoes packed in olive oil, finely chopped, garlic salt, vegetable oil , for brushing on the grill rack, basil sprigs, moistened with water, for grilling, seeded sandwich rolls, split, monterey jack cheese, red leaf lettuce leaves, thick) large tomato slices, paper-thin red onion slices, separated into rings, basil sprigs, for serving, mayonnaise, prepared basil pesto

spicy mayonnaise, mayonnaise, fresh lemon juice, hot pepper sauce, burgers, andouille sausage , cut into scant 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground beef chuck or ground beef (20 percent fat), caramelized onions, onions, thinly sliced, olive oil plus more for brushing grill rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress tops

mayonnaise, fresh lemon juice, hot pepper sauce (we used pickapeppa sauce), andouille sausage, cut into 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground chuck (20 percent fat) or 1 1/2 lbs ground beef (20 percent fat), onions, thinly sliced, olive oil, plus more for brushing grill rack, garlic cloves, minced, golden brown sugar (has to be sugar, not a sugar substitute), hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise (bottled kind), watercress, tops, hot pepper sauce, for serving (we used pickapeppa sauce ) (optional)

sweet onion, halved and thinly sliced, tabasco chipotle pepper sauce, beef broth, balsamic vinegar, oil, minced fresh garlic, dark brown sugar, light spreadable cheese with garlic and herbs, point reyes blue cheese or 4 oz other favorite blue cheese, crumbled, ground chuck, ground sirloin, minced sweet onion, zinfandel, minced fresh oregano (any combination) or 3 tbsp fresh thyme (any combination) or 3 tbsp fresh basil (any combination), tabasco chipotle pepper sauce, spicy seasoning salt, vegetable oil , for brushing on the grill rack, california avocados, balsamic vinegar , for brushing on the avocado slices, spicy seasoning salt , for sprinkling on the avocado slices, cooked bacon , cooked crisp, soft kaiser rolls, split, romaine lettuce leaves, tomatoes, slices cut 1/4 inch thick

coriander, paprika, chili powder, light brown sugar, dry mustard, dry oregano, dried thyme, pork baby back rib racks (cleaned and fell removed), melted butter, hot pepper sauce (frank s hot red recommended), blue cheese dressing, crumbled blue cheese, celery rib

flour, sesame seeds, salt , to taste, pepper , to taste, lamb racks, trimmed, about 1 1/4 lbs. total weight, parmesan cheese, freshly grated, fresh breadcrumbs, eggs, beaten, lemon wedge, to serve, parsley sprig, to garnish, parmesan cheese , shavings, to garnish

extra-virgin olive oil, red bell pepper, halved and sliced thinly, onion, halved and sliced thinly, salt, fresh ground black pepper, balsamic vinegar , glace, garlic cloves, minced, chopped fresh oregano, ground fennel, sweet paprika, salt, fresh ground black pepper, pecorino romano cheese, grated, sutter home zinfandel, tabasco sauce, ground chuck, mayonnaise, chopped sundried tomatoes packed in olive oil, oil from sun-dried tomato, garlic clove, crushed, vegetable oil or extra-virgin olive oil, for brushing on the grill rack, butter, softened, center-cut slices italian bread, fresh basil, italian pecorino cheese , preferably cacio de roma, shredded

russet or idaho potatoes, peeled and cubed, coarse salt, racks of lamb, cut into chops, ground black pepper, garlic, cracked from skin, flat-leaf parsley , 4 generous handfuls, divided, mint leaves , 3 generous handfuls, divided, fennel, quartered , core removed and thinly sliced, radishes, thinly sliced, scallions, chopped, celery ribs from the heart with leafy greens, chopped, heart romaine, shredded, head radicchio, shredded, ricotta salata cheese, crumbled, lemon zest, lemon, juiced (3 to 4 tbsp), heaping spoonful orange marmalade, extra-virgin olive oil, frozen green peas, hot milk, garlic and herb or black peppercorn flavored soft cheese (recommended: boursin or alouette brand)

ground chicken (or turkey), both white and dark meat to keep moist during grilling, chopped yellow onion, chopped fresh dill, fresh squeezed lemon juice, grated lemon zest, salt and fresh ground pepper, vegetable oil for grill rack, havarti cheese, keiser or sourdough rolls, or other good hamburger buns, butter - softened, ripe, red tomato , cut into 4 slices, red leaf or romaine lettuce

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

cucumber, plain yogurt, garlic, minced, fresh dill, crumbled greek feta cheese, white wine vinegar, oregano, salt, ground black pepper, olive oil, eggplant, ground lamb, chopped fresh mint leaves, ground cumin, salt and pepper, oil , for brushing on the grill rack, pita breads, chopped romaine lettuce

bone) full racks beef or pork ribs, prepared bbq sauce tangy, cooked pulled pork, cold cream cheese, panko bread crumbs, chopped chives, canola oil, for frying and sauteing, julienned pancetta, eggs

vegetable oil for oiling grill rack, burgers, ground beef round, shallots, minced, herbes de provence, fresh flat-leafed parsley, chopped, salt, freshly ground black pepper (to taste), dry red wine, divided, garlic, sliced, extra-virgin olive oil, ile de france le brie original soft ripened brie cheese, sliced, french bread, confit, leeks, extra-virgin olive oil. divided, tomatoes (mixed colors ; i.e., red, yellow, zebra, or brandywine), salt, freshly ground black pepper, garlic, pressed, tarragon, chopped

bone rack of lamb , trimmed of fat, then cut into two racks, fresh thyme sprigs, left whole, plus extra sprigs to serve, extra-virgin olive oil, plus extra for frying and drizzling, lemon , zest of, garlic cloves, crushed, dried oregano, flat leaf parsley, fat or 2 regular garlic cloves, crushed, tomatoes, feta cheese, finely crumbled, zest 1/2 lemon, dried oregano, white bread , whizzed into crumbs (use day-old if you can)

chopped flat leaf parsley, chopped fresh mint, fresh breadcrumb, freshly grated parmesan cheese, lamb rib chops (cut from a rack of lamb, cutting between the rack bones), salt, fresh ground black pepper, eggs, beaten, olive oil, mint (to garnish )

dried porcini mushrooms, breadcrumbs (fresh ), parmigiano-reggiano cheese, grated, flat-leaf parsley, chopped, kosher salt , to taste, plus, kosher salt, fresh ground pepper , to taste, racks of lamb (each with 8 ribs, about 2 1/2 lb. total, frenched), olive oil , plus, olive oil, garlic clove, red wine vinegar, parsley, leaves (flat-leaf ), mint leaf, fresh, rosemary, leaves. fresh

mayonnaise (i use light ), fresh lemon juice, tony chachere s seasoning, hot pepper sauce, andouille sausage, cut into 1/4 inch cubes (we make our own ground andouille, so i use that), pecans , roasted, chopped, salt, black pepper, ground chuck (20% fat) or 1 1/2 lbs ground beef (20% fat), onions, thinly sliced, olive oil, plus more for brushing rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress, tops (i ve never used)