6242 watcher friendly point each Recipes

racks (about 1 lb. each) pork baby back ribs, each cut in half, barbecue sauce, ketchup, apple cider vinager, dark brown sugar, worcestershire sauce, liquid smoke, salt

baby back ribs, racks (about 1 lb. each) pork baby back ribs, each cut in half, barbecue sauce, ketchup, apple cider vinager, dark brown sugar, worcestershire sauce, liquid smoke, salt

baked beans (pork and beans, actually), tomato, quartered, mushrooms, each cut in half, links of sausage (large links, lightly seasoned ), black pudding * (optional), toasted white sandwich bread, each slice cut diagonally, ham for frying, eggs, butter for frying, black pudding recipe posted separately. be prepared

bread slices: 1 for each person, eggs: 1 for each person, butter or margarine: enough to cover each piece of toast generously, on both sides

swiss coffee, premium, dark roast , medium ground coffee., each of:kahlua, amaretto, tia maria, dark cream de cacao., serve, top with whipped cream ., hot nutty irishman, premium, dark roast , medium ground coffee., each of: bailey s-cream, frangelico, serve, top with whipped cream, garnish with cherry, cafe gates, premium, dark roast , medium ground coffee., tia maria, grand marnier, dark creme de cacao, serve coffee , topped with whipped cream.

sheet puff pastry dough, rolled or pressed to about 10 x 14 (or use phyllo dough, brushing each of 12 sheets with a bit of olive oil or melted butter, or use a pre-baked pizza crust, etc), prepared pesto, dry bread crumbs (we used finely crushed garlic croutons instead - very flavorful!), freshly grated parmesan reggiano (you can play around with the cheese flavors), yellow tomato , cut into 1/4 slices, pepper, couple shakes of garlic salt or powder

potatoes, quartered, red onions, each cut into 4 wedges or 8 red boiling onions, baby squash (such as zucchini and/or yellow summer squash), fresh mushrooms, sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces, bottled oil -and-vinegar salad dressing, snipped fresh rosemary or 1/2 tsp dried rosemary, crushed, salt, black pepper

unsalted butter, melted, plus more for pans, all-purpose flour (spooned and leveled), plus more for pans, light-brown sugar, eggs, granny smith apples (8 oz each), peeled and coarsely grated (2 cups), granny smith apples (8 oz each), peeled and cut into 1/4-inch dice, baking soda, baking powder, ground cinnamon, ground ginger, salt, brown sugar buttercream, egg whites, light-brown sugar, salt, unsalted butter, room temperature, cut into tbsp

apples, cinnamon, nutmeg ; 1/2 tsp for each apple, caramel for each apple (the kind of used for candied apples), pure vanilla extract for each apple, raw sugar (about 1 tbsp for each apple) plus extra for sprinkling, almond slivers (your preference of amount), chocolate wafer biscuits (2 per apple)

lean pork chops with bone in (about 5 oz each), all visible fat discarded, paprika to taste, pepper to taste, vegetable oil spray, fat-free , low sodium chicken broth, red potatoes (about 2 oz each), each cut into 8 wedges, onions, thinly sliced, carrots, thinly sliced, dried tarragon, crumbled, fat-free evaporated milk, all-purpose flour, salt, sliced pimientos

buttermilk spice doughnuts, sugar, eggs; well beaten, soft shortening, flour, ts baking powder, ts baking soda, ts salt, ts nutmeg, buttermilk, gradually add sugar to eggs, beating well after, addition. beat in shortening. sift together, dry ingredients. add to sugar mixture alternately, buttermilk , mixing well after each addition., chill dough. turn dough onto floured pastry cloth, board. knead 3-4 times to form a ball. cut in, half. roll each half about 1/3 thick and cut with, a sharp cutter. fry in hot fat .

black beans, dry, chick peas/garbanzo beans, dry, red beans, dry, each measurement is about 1/2 package of each of the beans ), red wine vinegar, rice vinegar, balsamic vinegar

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)

nonstick vegetable oil spray, chopped fresh thyme, chopped fresh marjoram, chopped fresh rosemary, garlic cloves, minced, extra-virgin olive oil, unpeeled baby beets (each about 1 inch in diameter), trimmed, turnips (about 4), peeled, each cut into 6 wedges, rutabagas (about 4), peeled, each cut into 10 wedges, carrots, peeled , halved lengthwise, cut into 2-inch lengths (about 4 1/2 cups), parsnips, peeled , halved lengthwise, cut into 2-inch lengths (about 5 cups), cipoline onions * or boiling onions, peeled, canned low-salt chicken broth, balsamic vinegar, available at specialty foods stores and some supermarkets.

lobster tail , precooked and sliced thinly on a bias, fresh sea scallops, sliced thinly, chives, minced, recipe herbed orange glaze - see below, recipe saffron oil - see below, recipe tarragon oil - see below, dress slices of lobster and scallops with herbed orange glaze. layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. using a squirt bottle, drizzle a ring of each oil around the tower of lobster and scallops. garnish with a sprinkling of minced chives.

potatoes, vegetable oil, bacon each cut in 3 pieces, big fresh sage leaves each cut in 3 pieces, white onions peeled and thinly sliced, chicken bouillon, pepper