617 irresistible crazy plates Recipes

olive oil, garlic, minced, pregoa traditional italian sauce or pregoa marinara italian sauce, crushed red pepper, dozen clams, an 11.25-oz package pepperidge farma garlic texas toast (6 slices), chopped fresh italian (flat-leaf) parsley

kidney beans, rinsed and drained, lima beans, rinsed and drained, cut green beans, drained, cut wax beans, drained, sliced celery, green pepper, chopped, sliced onion, cider vinegar, canola oil, ground mustard, dried thyme, salt, pepper, garlic powder

orange-tangerine juice, reduced-sugar sliced pears, drained and divided, banana, sliced and divided, red raspberry juice, grape juice, popsicle molds or paper cups (3 oz each) and popsicle sticks

cottage cheese, flour, eggs, oil, salt, banana (for each octopus), blueberries (for each plate), strawberries (per plate), apple (per plate), grapes (per plate)

all-purpose flour, plus more for coating and pie plate, whole wheat flour , preferably stone ground, sugar, plus more for sprinkling, salt, baking powder, mace, unsalted butter, plus more for pie plate, brandy, chilled, pure vanilla extract, egg, sugar, dark brown sugar, unbleached all-purpose flour, cornstarch, ground cinnamon, freshly ground nutmeg, allspice, mace, granny smith apples, peeled, cored, and thinly sliced, brandy, vanilla extract, unsalted butter, cut into small pieces, plus more for pie plate, egg yolk, beaten

vanilla cupcakes, decorative candies , brachs maple nut goodies sliced thin (turkey), voortmans tea ring cookies (plate) or other decorative cookie (plate), melted chocolate chips , plus, vegetable oil (gravy), yellow frosting (plate ), white frosting (mashed potatoes ), yellow decoraters frosting (butter), red sugar (cranberries), candy corn , split into small orange bits (yams)

carrots, grated skins off and cut into smaller cubes, water, better than bullion - chicken (use vegetable flavor to keep it vegetarian) - and if you have to, use 2 bullion cubed instead., onion - diced, stalks celery, rinsed and diced, olive oil, gloves fresh garlic - minced, salt, freshly ground cracked pepper, nutmeg, mace, cinnamon, crushed red pepper (optional), butter, dollop of sour cream on top of soup when plating (optional), sliced scallions on top of soup when plating (optional), equipment needed : deep skillet/soup pot with lid, blender, large bowl to temporarily keep blended soup in prior to transferring back into soup pot, and sieve if needed for finer textured soup.

chicken broth, diced tomatoes, lightly drained, great northern or cannellini beans, lightly drained, diced onion, garlic clove, smashed, turkey bacon, uncooked, chopped small, about 3 or 4 inches of a really smokey precooked sausage (holsteiner, kielbasa, etc) cut into thin slices, siracha sauce or a dash or two of tobasco (i prefer the siracha)

popped popcorn, crisp rice cereal squares, toasted oat o-shaped cereal, dry roasted peanuts, pecan pieces, brown sugar, butter or margarine, light corn syrup, vanilla extract, baking soda

bisquick, anise, chopped walnuts, egg, milk, mixed candied fruit, sugar

popped popcorn, light corn syrup, butter, melted, assorted colored sprinkles or colored sugar, sugar, ground cinnamon

ground beef, king arthur unbleached all-purpose flour, salt and pepper, eggs, milk, chopped onion, sliced mushrooms, drained, pizza sauce, shredded part-skim mozzarella cheese

sugar, cornstarch, skim milk (i just use low fat ), egg, beaten, light sour cream, vanilla, fresh raspberries (or go crazy and mix, or use frozen & thawed) or 3 cups fresh blackberries (or go crazy and mix, or use frozen & thawed) or 3 cups fresh blueberries (or go crazy and mix, or use frozen & thawed) or 3 cups fresh strawberries, halved (or go crazy and mix, or use frozen & thawed)

baby lima beans , sorted and rinsed, dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), chuck roast (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don tsp use that fatty cholent plate and do put some bones in), onion, chopped, pot barley, washed, dry lentils , sorted and rinsed, paprika, salt, ground black pepper, ground ginger, potatoes , scrubbed

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

grapeseed oil, for frying, butter, minced ginger, fresh blueberries , plus 1/2 cup , for plating, sugar, lemons , zested and juiced, cornstarch mixed with 1 tsp water, egg roll skins, cream, slightly sweetened, maple syrup , for plating, powdered sugar , for plating

reduced-sodium chicken broth, unsalted butter, divided, olive oil, divided, yellow onion, finely chopped, italian risotto rice , such as carnaroli, arborio or vialone nano, minced garlic, white wine, salt, ground white pepper, baby arugula, washed and dried, grated parmesan, bronzini fillets, salt and freshly ground white pepper, flour, provencal sauce , recipe follows, freshly ground black pepper , for garnishing plate, optional, parmesan curls , for garnishing plate, optional, chopped fresh herbs , for garnishing plate, optional, unsalted butter, diced yellow onion, diced fennel, diced leeks, minced garlic, fennel seeds, tomato concassee, anchovy fillets, minced, rinsed capers, sherry vinegar , or to taste, sugar , if necessary, orange , zested, salt and freshly ground white pepper