18460 meurbe teig tender crust Recipes

tender green beans, trimmed, scallions, trimmed with 1 green tops still attached, halved lengthwise, garlic cloves, each cut lengthwise into 4 slices, olive oil, fresh sage leaves, fresh rosemary leaves, fresh thyme leaves, kosher salt, freshly ground black pepper

unsalted butter, trans-fat-free vegetable shortening, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, salt, vanilla extract, spiced rum (optional), eggs, boiled cider (for great flavor ; substitute maple syrup or dark corn syrup, if desired), dried cranberries , packed, golden raisins, chopped pecans or almonds, king arthur 100% organic white whole wheat flour or unbleached all-purpose flour, old-fashioned rolled oats

duck breast halves, skinned, olive oil, freshly ground pepper, peanut oil, salt, savoy cabbage, butter or margarine, freshly ground pepper

tender beef steak ; pork or lamb chops; boned, skinned chicken pieces; or fish fillets or steaks , about 1 inch thick, marinade , choices as follows, spiced cider and maple marinade, lemon-pepper marinade, soy-balsamic marinade, wine and herb marinade

dijon mustard, champagne vinegar or white wine vinegar, honey, extra-virgin olive oil, shallot, finely chopped, head boston or bibb lettuce, fresh dill sprigs, fresh whole flat-leaf parsley leaves, fresh tarragon leaves, roughly chopped (optional), fresh chives , cut into 1-inch pieces (optional), fresh whole chervil leaves (optional)

butter, softened, sugar, eggs, vanilla extract, sour cream, king arthur unbleached all-purpose flour, baking powder, baking soda, ground nutmeg, salt, chopped fresh or frozen cranberries, sugar, ground nutmeg

white vinegar, ketchup, sugar, worcestershire sauce, garlic clove, minced, ground mustard, paprika, salt, pepper, pork spareribs, canola oil

boneless pork loin roast (3 lb), tomato sauce, soy sauce, sugar, ground mustard

fat-free plain yogurt, lime juice, snipped fresh dill or 2 tsp dill weed, garlic clove, minced, ground cumin, ground ginger, aniseed, cayenne pepper, boneless skinless chicken breast halves (2 lb)

ask any southerner and they will tell you that collard greens require the smokiness of cured pork to be edible. we agree. a little sweet, smoke flavor goes far in tempering the assertive bitterness of collard greens. we don tsp, however, agree with the long cooking southern cooks subject the greens to because it robs them of valuable flavor and color. we wanted to cook them quicker, but maintain that deep, southern flavor. here s what we discovered, test kitchen discoveries, blanch the collard greens in well-salted water until just wilted and tender, about 10 minutes. rinse to cool quickly and squeeze the leaves to remove excess moisture; otherwise, the finished dish will taste bland and have a watery texture., cook the blanched greens briefly with butter and browned kielbasa for a rich, meaty flavor. sprinkle the greens with a little vinegar before serving to add accent.

snow peas, cilantro, finely chopped plus a few leaves as garnish, olive oil, salt and pepper, to taste

tenderized stew beef, beef broth, boneless chicken breasts, shrimp, potatoes, green bell pepper, red bell pepper, yellow bell pepper, red chili peppers, onion, fresh carrots, salt & pepper, garlic powder, butter

olive oil, grated fresh orange rind, fresh orange juice, rice vinegar, chopped fresh flat-leaf parsley, salt, freshly ground black pepper, torn bibb lettuce (2 heads ), navel orange sections, sliced red onion, almonds, toasted, cooked bacon slices, crumbled

whole wheat pastry flour, baking soda, baking powder, skim milk, egg, plain yogurt

salt, white pepper, whole eggs with a fork beat eggs for 10 seconds

eggs, separated, sugar, water, grated lemon rind, lemon juice, all-purpose flour, powdered sugar, orange filling, powdered sugar

bread flour, water, sugar, vegetable oil, salt, egg, lightly beaten, dry yeast, vegetable cooking spray