57260 toasted polenta glazed stone fruit Recipes

creme fraiche, dark brown sugar, chopped toasted pecans, assorted fresh fruit (such as grapes, berries, cherries, and plum and peach wedges) melt in medium nonstick skillet over medium heat, unsalted butter increase heat to medium-high and add, dark brown sugar, water stir sugar and water 1 minute (mixture will bubble vigorously), then stir in, dark rum, vanilla extract

polenta , cut into 1/4-inch-thick slices, presliced mushrooms, bottled minced garlic, salt, classico alfredo with sun dried tomatoes (such as classico), chopped fresh basil, shredded fontina cheese

polenta, mushroom, sliced, onion, diced, tomatoes, sliced, salt , to taste, pepper , to taste, garlic , to taste

polenta in tube , cut into 4 (1/2-inch-thick) slices, asparagus spears, trimmed, eggs, shredded parmesan cheese, black pepper , to taste

stone ground yellow cornmeal, kosher salt, granulated sugar, boiling water, unsalted butter, grainy mustard, dijon mustard, white wine vinegar, chopped fresh tarragon, kosher salt and freshly ground black pepper, honey , to taste, extra virgin olive oil, canola oil, stone crabs , meat removed from shells and coarsely chopped, sliced green onion (green and pale green part), chopped fresh cilantro, tarragon leaves, for garnish

margarine, white sugar, eggs, white chocolate, melted, baking powder, white flour, salt, orange juice, almond extract, white chipits, toasted almond, chopped, dried fruit (mixed glace)

polenta, ham, chopped, sun-dried tomatoes packed in oil, drained, fresh spinach, bouillon cubes , chicken or 1 vegetables, hot pepper, water

stone crab claws, dry mustard, dijon mustard, mayonnaise, worcestershire sauce, old bay seasoning, sour cream, salt and pepper

stone ground whole wheat flour, graham flour, white flour, yeast, salt, powdered sugar (to prove yeast), vegetable oil, egg, honey, warm water

polenta, non-fat milk, parmesan cheese, grated, onion, chopped, mushroom, sliced, olive oil, eggs, frozen sausage links, salt and pepper

fruit sauce, blueberries, raspberries, strawberries, sugar, white wine, raspberry liqueur, eggs, vanilla, almond extract, cinnamon, sugar, heavy cream, baguette, butter

polenta , medium grind, semolina flour, chicken stock, cream, freshly grated nutmeg, salt, grated fontina, grated parmesan

polenta or course cornmeal, quick cooking, mixed with 1 cup buckwheat flour, butter plus 3 tbsp, crescenza cheese

polenta, fat-skimmed chicken broth, evaporated nonfat milk, shredded parmesan cheese, minced fresh chives or green onions, minced fresh sage leaves or 1/2 tsp dried rubbed sage, portabella mushroom caps, roma tomato (about 3 oz.), salt and pepper to taste

dried cherries or currants, apple cider, bourbon (optional), orange, milk, butter, saffron, active dry yeast, warm water (105o to 115o), all-purpose flour, salt, brown sugar, eggs, lightly beaten, french toast custard, warm winter fruits, honey-pecan butter, cinnamon-maple syrup

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.