Once the cornbread is completely cooled, cut in half horizontally and then into 3/4-inch cubes. Spread on a baking sheet and bake for 10 minutes. Turn with a spatula and bake until firm and lightly toasted, about 10 minutes. Remove from the oven, and let cool and harden.

In a medium saucepan, melt the butter over medium heat. Add the onion, corn, salt, and cayenne and cook, stirring, until very soft, 5 minutes. Add the garlic and jalapeno, stir to mix, and cook for 1 minute. Add the cheese and cream and cook gently over low heat, stirring, until the cheese melts and the mixture is smooth. Remove from the heat and pour into a decorative bowl, surrounded by the cornbread cubes. Serve immediately.

Pecan Risotto with Caramelized Onions and Smoked Gouda Cheese
Karla V. Boetel, Student, The Culinary Institute of America, Hyde Park, NY
http://www.ilovepecans.org/

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, sliced
1 cup Arborio rice
2 quarts chicken stock, heated
¾ cup chopped pecans, toasted
1 cup shredded smoked gouda cheese
2 Tbsp. chopped Italian parsley
Salt and pepper to taste

Heat saucepan on medium heat and add butter and oil. Add onion and slowly caramelize the onion, stirring constantly until medium brown. Increase heat to medium-high. Stir in rice and sauté 1 minute. Add 2 cups of stock and stir constantly. Add stock ½ cup at a time stirring constantly until rice has absorbed the liquid. Continue stirring and adding stock until rice is tender but firm and mixture is creamy, about 20 minutes. Add toasted pecans, parsley, cheese and salt and pepper to taste. Serve immediately with grilled chicken, fish or roasted meat. Serves 8 as a side dish.

Gingered Carrots 
http://www.peterrabbitfarms.com/recipes.html

• 2 pounds Peter Rabbit Farms baby carrots
• 1 cup orange juice (fresh squeezed is best)
• 1/4 cup butter (1/2 stick)
• 2 tablespoons sugar
• 1-1/2 tablespoons fresh, peeled, grated ginger
• Salt and pepper
• 2 tablespoons chopped fresh parsley

Place carrots, juice, butter, sugar and ginger in skillet over medium-high heat.  Bring to boil.  Cover and cook 3 minutes.  Uncover and simmer about 10 minutes or until liquid glazes the carrots.  Season with salt and pepper to taste.  Sprinkle with chopped parsley before serving.

Balsamic-Glazed Strawberries over Ice Cream
Recipe courtesy Gourmet Magazine

12 large ripe strawberries
4 tablespoons balsamic vinegar
4 tablespoons packed brown sugar
About 3 cups super-premium vanilla ice cream

Trim strawberries and cut into wedges. In a small heavy saucepan, heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 4 bowls and top with warm glazed strawberries. Yield: 4 servings. Prep Time: 5 minutes. Cook Time: 10 minutes

Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives
Recipe courtesy Jody Adams - http://www.foodtv.com

8 beef short ribs (6 ounces each) or beef flanken
Kosher salt and freshly ground black pepper
2 tablespoons unbleached all-purpose flour, for dusting
2 tablespoons vegetable oil
3 ounces smoked bacon, cut into 1 by 1/4-inch lardons
2 medium carrots, peeled and chopped into 1/2-inch dice
1 medium onion, chopped into 1/2-inch dice
16 garlic cloves, smashed
1 tablespoon tomato paste
2 cups dry red wine
1/2 cup brandy
2 bay leaves
1 tablespoon fresh thyme leaves
1 teaspoon celery seeds
2 cinnamon sticks
5 whole cloves
2 cups canned, low-sodium chicken broth
18 dried apricot halves
1/3 cup Kalamata olives, pitted
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 325 degrees F.

Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.

Add as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.

Lower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.

Return the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.

Braise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.

After 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.

Strain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.

Yield: 4 servings

NORTH CAROLINA SWEETPOTATO GRATIN
WITH DRIED PLUMS - http://www.ncsweetpotatoes.com
2 tablespoons unsalted butter
1 1/2 pounds medium leeks, white and tender green parts
2 tablespoons fresh, chopped thyme
salt and pepper to taste
2 cups heavy whipping cream
8 ounces pitted dried plums (prunes)
6 pounds medium-size sweetpotatoes

Preheat oven to 350 degrees F. Butter a 4-quart glass or ceramic baking dish. Melt butter in large saucepan. Cut leeks in half lengthwise; thinly slice crosswise. Add leeks and thyme to saucepan, season with salt and pepper. Cover and cook over medium heat until leeks soften, about 5 minutes. Uncover and cook until any liquid has evaporated. Add heavy whipping cream. Bring to a boil; remove from heat. Place dried plums between sheets of plastic wrap. Flatten to 1/4-inch thickness using rolling pin or meat mallet. Peel sweetpotatoes and slice into rounds 1/8-inch thick. Drain leeks, reserving cream. In large bowl toss three-fourths of sweetpotatoes with leeks and dried plums; season with salt and pepper. Spoon sweetpotato-leek mixture into prepared baking dish. Arrange remaining sweetpotato slices on top in a decorative pattern. Pour reserved cream evenly over sweetpotatoes. Cover with buttered parchment, then foil. Bake in center of oven at 350 degrees f, 45 minutes. Uncover, press down sweetpotatoes and continue baking 45 minutes or until sweetpotatoes are tender and golden brown.

Makes 12 servings

Apple Cinnamon Creme Brulee
Recipe courtesy Darlene Deeg - www.foodtv.com

3 Granny Smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus 6 tablespoons
1/4 cup water
6 egg yolks
1 teaspoon vanilla
1 1/2 cups heavy whipping cream

Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool. Preheat oven to 325 degrees F. Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream. Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes. Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator. Sprinkle sugar on top of crhme and then torch until golden brown. Yield: 6 servings, Prep Time: 30 minutes, Cook Time: 1 hour

Crock-Pot Chicken and Sausage Gumbo
To ease a last minute time crunch, make the roux ahead of time. When cooked, the roux should be a coppery color, similar to a tarnished penny. Serves: 5 http://www.culinarycafe.com
Ingredients:

• 1/3 cup all-purpose flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced
• 1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut int
• 2 cups sliced or one 10-oz package frozen whole okra, partially thawed and cut into 1/2-inch slices
• 1 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• 3 cups hot cooked rice

For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice.Nutrition information: per serving: 637 calories, 39 g total fat, 11 g saturated fat, 83 mg cholesterol, 952 mg sodium, 45 g carbohydrate, 28 g protein.

Emmanuel's Pasta, Peas, Prosciutto, and Onion
Recipe courtesy Rachael Ray- www.foodtv.com

1 pound cellantani (corkscrew shaped pasta with lines) or, other lined pasta
3 or 4 cloves garlic, chopped
1/2 onion, chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons (twice-around-the-pan in a slow stream) extra-virgin olive oil
1 (28-ounce) can diced tomatoes in juice
1 (8-ounce) can tomato sauce or tomato puree
Salt and pepper
1/4 pound prosciutto di Parma, thinly sliced at deli counter, then cut into thin strips
1 cup (a couple of handfuls) frozen green peas
20 leaves fresh basil, shredded or torn, plus a few leaves to garnish
Grated peccorino Romano, for passing

Put a large pot of water on the stove over high heat for pasta. When water comes to a boil, add salt to water and cook pasta to al dente, with a bite to it. In a large, deep skillet, preheated over moderate heat, cook garlic, onion, and crushed pepper in extra-virgin olive oil for 3 to 4 minutes. Add tomatoes and sauce or puree to the pan. When tomatoes come to a bubble, reduce heat to simmer. Season sauce with salt and pepper. When pasta is cooked to al dente, drain well and set near stove. Sprinkle ribbons of sliced prosciutto and the green peas into the sauce. Stir to combine and heat peas through. Toss pasta with sauce and shredded basil. Keep turning pasta in sauce until basil wilts and pasta begins to absorb sauce, about 1 minute. Transfer pasta to a serving platter and garnish with a few whole basil leaves. Serve with salad and grated cheese, for passing. Yield: 6 servings

Wild Mushroom Tartlets

Recipe courtesy Tyler Florence - www.foodtv.com

2 tablespoons butter
1 shallot, chopped
2 garlic cloves, chopped
1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped
8 ounces goat cheese
1/4 cup truffle or olive oil
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper, to taste
60 phyllo-pastry tartlet shells, packaged
Garnish: sliced mushroom, chopped chives

In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.

Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.

Yield: 5 dozen - Serves 30 (2 per person)

Frittata with Tomatoes, Onions and Basil - Cooking withTwo Fat Ladies - www.foodtv.com
Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright

6 medium onions, thinly sliced
6 tablespoons olive oil
8 ounces plum tomatoes
Salt
Black pepper, freshly ground
6 eggs
2 tablespoons freshly grated Parmesan
A handful of fresh basil
2 ounces butter

Sweat the onions in the oil until just browning. Skin and chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.

Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch non-stick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. The put the pan under the broiler for 30 seconds.

Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges whencooled. It can be eaten warm with a salad or cold on a hunk of bread.

Grilled Eggplants with Fresh Mint and Balsamic Vinegar
From Mediterranean Flavors by Maria Jose Sevilla (Clarkson Potter, 1995)

2 young eggplants
Salt
6 T extra-virgin olive oil
1 T balsamic vinegar
5-6 fresh mint leaves, chopped
2 garlic cloves, peeled, blanched and chopped

Cut the eggplants across into 1/2-inch thick slices. Place them in a colander, sprinkle with salt and leave to drain for about 30 minutes. Rinse the eggplants and pat dry with paper towels. Brush them with a little of the olive oil, place under a preheated grill and cook for 5-6 minutes on each side until charred and tender.
Meanwhile, whisk the rest of the oil, the vinegar, mint, garlic and a little salt.
Dress the eggplants with this mixture while they are still hot. Set aside to cool. Serve with roasted preserved peppers and zucchini as a first course.
Serves 4.

Raspberry Spinach Salad
1st Traveler's Choice Internet Cookbook. www.virtualcities.com

Ingredients

1 pound spinach leaves, washed

1 pint strawberries, sliced

3 kiwi, sliced

1 handful macadamia nuts

Dressing:

1/3 cup vegetable oil

2 Tablespoons raspberry vinegar

2 Tablespoons raspberry preserves

Mix dressing together and refrigerate for 15 minutes. Toss together with salad and serve.

Serves: 4 to 6

Peanut Pate
Recipe Courtesy of the Plains Peanut Festival Recipe Contest
1 1/2 cups roasted peanuts
1/2 cup vegetable or chicken broth
8 ounces cream cheese, at room temperature
1 stick butter or margarine, melted
1 tsp. grated ginger root
1 tsp. soy sauce
1 tsp. rice wine vinegar
1 clove garlic, minced
1 green onion, minced
1 Tbsp. chopped cilantro
1/8 tsp. crushed red pepper
garnish - chopped peanuts, cilantro sprigs

Place all ingredients into a blender or food processor container. Blend until smooth. Pack into a mold and refrigerate until chilled. Unmold onto a platter and sprinkle with the nuts and garnish with the cilantro. Surround with toast rounds and/or raw vegetables.

Yield: Serves 6 Recipe by: Roxanne E. Chan, Albany, California

Fajita Marinade
1/3 Cup Beer
1/3 Cup Lime juice
1 teaspoon Olive or canola oil
2 large garlic cloves, crushed
1 teaspoon Brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Minced fresh cilantro
1/2 teaspoon Ground cumin
Salt to taste

Directions: Combine all ingredients and mix well. Pour marinade over beef and/or chicken in shallow glass, plastic or other non-reactive container. Marinade for 24 hours.

Rosemary/Orange Pork Roast
1 boneless pork roast
4 cloves fresh garlic (cut in small pieces)
5 sprigs of fresh rosemary
3/4 cup orange juice
1/2 cup brown sugar
2 tbls. mustard
Salt & Pepper
1/2 cup red wine (optional)

Combine orange juice, mustrard and brown sugar in small saucepan and cook over med. heat just until it begins to boil. Sear roast to brown and seal in juices. Season with salt & pepper. Place in roasting pan. Make cuts all over and insert garlic pices. Place rosemary sprigs on top of roast. Pour sauce over. Cook for 20 minutes per pound in 350 degree oven or until internal meat reaches 160 degrees. Baste occasionally. When done, remove roast and set aside. Over medium heat, add wine to sauce and reduce. To serve: slice roast and cover with sauce.

Hot Crab, Artichoke, and Jalapeno Dip with Pita Triangles
Recipe courtesy Gourmet Magazine

1 large green bell pepper, chopped
1 tablespoon vegetable oil
2 (14-ounce) cans artichoke hearts, drained and chopped finely
2 cups bottled mayonnaise
1/2 cup thinly sliced scallions
1/2 cup drained and chopped bottled pimiento, or roasted red pepper
1 cup freshly grated Parmesan
1 1/2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
3 bottled pickled jalapeno peppers, or to taste, seeded and minced (wear rubber gloves)
1 teaspoon celery salt
1 pound crabmeat, thawed and drained, if frozen, picked over
1/3 cup sliced almonds, toasted lightly
Pita triangles, recipe follows

In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, artichokes, mayonnaise, scallion, pimiento, parmesan, lemon juice, Worcestershire sauce, jalapeno peppers, and celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof 2 quart chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled.

Bake the dip in a preheated 375 degree F oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with the pita triangles.

Pita Triangles:
8 large pita loaves, with pockets
1/2 cup (1 stick) unsalted butter, melted
Salt

Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in 1 tight layer in a jellyroll pan, brush them lightly with the butter, and season them lightly with salt. Bake the triangles in the upper third of a preheated 375 degree F oven for 10 to 12 minutes, or until they are crisp and light golden, and let them cool in the pans. The triangles may be made 1 day advance and kept covered in an airtight container at room temperature.

Lydia's Austrian Raspberry Shortbread
Recipe courtesy Gale Gand, www.foodtv.com

1 pound (4 sticks) unsalted butter, softened at room temperature
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam, at room temperature
1/2 cup confectioners' sugar

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well. In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month. Preheat the oven to 350 degrees F. Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake untl light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

Yield: 12 to 16 bars, Prep Time: 2 hours 35 minutes, Cook Time: 40 minutes, Difficulty: Medium

Chocolate Walnut Torte
Recipe courtesy "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

For the cake:
8 ounces (2 sticks) unsalted butter, plus extra for pan
1/2 cup matzo cake meal, plus extra, for flouring the pan
8 ounces semisweet chocolate
5 eggs
3 egg yolks
3 tablespoons sugar
7 ounces (about 2 1/3 cups) finely ground walnuts

For the frosting:
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 ounce unsweetened chocolate, melted
2 teaspoons cold brewed coffee

Preheat oven to 350 degrees F.

Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.

In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.

In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.

Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.

Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.

Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.

Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.

Bacon-Cheddar Cheese Scones -Recipe courtesy Emeril Lagasse, 2002
http://www.foodtv.com

4 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons

Preheat the oven to 400 degrees F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

Tofu-Cheese Soufflé - http://www.mightynatural.com

3 slices of whole-wheat bread
2 tablespoons butter
6 ounces tofu, cut into 1/2-inch-thick slices
6 ounces (sharp cheddar) cheese, grated
1 tablespoon chopped onion or 1/4 teaspoon onion powder
1 1/4 cups milk (soy or dairy)
2 eggs, lightly beaten
1/2 teaspoon salt or 2 tablespoons red miso
Dash of pepper

Butter the bread and tear each slice into 4 or 5 pieces.  Coat a casserole lightly with butter, then layer bread, tofu, cheese, and onion, repeating the layers until all ingredients are used. Combine milk, eggs, salt or miso, and pepper, and pour into the casserole; allow to stand for 1 to 2 hours. Bake casserole in a pan of water for 45 minutes in a preheated 350' oven. Makes 4 servings.

Crispy Lemony Shrimp
Recipe courtesy Rocco DiSpirito

16 jumbo shrimp, peeled and de-veined
3 cloves garlic, peeled and minced
3/4 cup fresh bread crumbs
2 lemons, juiced
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 heads escarole, cut in 1/8ths and cored

Preheat the oven to 400 degrees F.

In a glass baking dish, toss together the shrimp, garlic, bread crumbs, and lemon juice. Season with salt and pepper, to taste, and toss again. Drizzle with 2 tablespoons of the olive oil and bake in the oven until the shrimp are just cooked through and the bread crumbs are golden brown, about 6 to 8 minutes.

While the shrimp cook, heat a 10 or 12-inch saute pan over medium-high heat and add the remaining olive oil. When the oil is hot but not smoking, add the escarole to the pan and saute until wilted and tender. Season with salt and pepper, to taste, and serve with the shrimp.

Apple Pancake- www.foodtv.com
Recipe courtesy Erika Durlacher, Vancouver

4 medium apples
5 tablespoons butter or margarine
6 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon melted butter
2 tablespoons icing sugar, divided

Preheat oven to 450 degrees F.

Quarter apples; core, peel, and slice lengthwise. Melt butter or margarine in a frying pan. Add apple slices. Cook over medium heat for five minutes.

Mix sugar, cinnamon, and nutmeg. Sprinkle over apples. Cover and continue cooking over low heat for ten minutes turning once or twice. Set aside.

Combine beaten eggs, milk, and salt. Beat well. Add flour and beat until batter is smooth.

Pour into a buttered 10-inch round oven-proof frying pan or deep pie plate. Bake at 450 degrees F for 15 minutes, pricking batter with fork when it puffs in center.

Reduce heat to 350 degrees F and bake ten minutes longer, pricking if necessary. Spread with melted butter.

Sprinkle with one tablespoon of the icing sugar. Remove apples with slotted spoon. Place on half of a pancake. Fold over. Sprinkle with remaining icing sugar. Serve immediately. Cut in wedges and serve with apple wedges.

Champagne Vanilla Sauce - Emeril Lagasse - www.foodtv.com
1/2 cup chopped shallots
1 cup Champagne
1 vanilla bean, halved lengthwise
1 1/2 cups heavy cream
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Champagne vinegar

In a saucepan, combine the shallots and Champagne. Scrape the vanilla seeds from the split pod into the pan and add the vanilla pod halves. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.

Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.

Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Season, to taste, with salt, pepper, and vinegar and serve immediately over fish or shellfish.

Note: If sauce is made in advance, keep warm in a bain marie over barely simmering water.

Yield: About 1 generous cup, 4 servings

Bite Size Goat Cheese and California Walnut Cheesecakes
Recipe courtesy of Gourmet Magazine

1/2 cup fresh bread crumbs
1/2 cup finely ground California walnuts, plus 9 California walnut pieces for garnish
1 tablespoon melted butter
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
4 ounces cream cheese, softened
5 ounces soft goat cheese such as Montrachet
1 egg, beaten
1 tablespoon chopped fresh chives, plus additional chives for garnish
1 teaspoon finely diced red bell pepper

Preheat the oven to 350 F and butter 18 gem tins (2 tablespoons each). In a medium bowl, combine the bread crumbs, ground California walnuts, the melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper and stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each mold and press down into the bottom of the molds.

With an electric mixer beat the cream cheese until fluffy. Add the goat cheese and beat until creamy. Add the egg and beat until well combined. Add the chives, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the goat cheese mixture between the molds and smooth the tops. Set a walnut piece on top of nine of the cheesecakes. Top the remaining cheesecakes with the diced red peppers. Bake until puffed, about 15 minutes. Let the cheesecakes cool on a rack for 5 minutes, then unmold. Garnish with chives and serve warm.

CREAM OF COQUILLES ST. JACQUES WITH LEEKS
Yield: 4 servings

2 lg Leeks; white parts only, - cut into 1-1/2" julienne
2 tb Butter
1 c Fish Fumet
1/4 c Cream sherry
1 1/2 lb Large fresh scallops - quartered
1 c Whipping cream
Salt
Freshly ground pepper

Wash leeks thoroughly, but do not dry. Melt butter in heavy large skillet over low heat. Add leeks, cover and let sweat until tender and translucent, stirring occasionally, about 10 to 15 minutes. Remove from heat and set aside. Add Fish Fumet and sherry to skillet and heat just until liquid trembles. Add scallops and poach 2 minutes. Remove scallops using slotted spoon and keep warm. Increase heat and boil liquid until reduced by half, scraping up any bits clinging to bottom of pan. Add cream and continue boiling until thickened. Return leeks to skillet and heat through. Season to taand arrange scallops on top. Serve immediately. ste with salt and pepper. Divide leeks and sauce among 4 heated serving plates

POMEGRANATE, CUCUMBER AND MINT SALSA
1/2 cup pine nuts (about 4 ounces)
1 English cucumber
2 tablespoons mint jelly
2 tablespoons white-wine vinegar
1 tablespoon olive oil
seeds from 1 large pomegranate
2 tablespoons chopped fresh mint leaves
1/2 teaspoon minced garlic

Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)

Green & Gold Chowder - Serves 3 to 4
http://www.pea-lentil.com

• 1 cup USA green split peas, rinsed
• 1 tablespoon vegetable base
• 4 cups water
• 1 cup cream-style corn
• ¼ cup chopped onion or 1 Tbs. instant chopped onion
• ½ cup fresh chopped cilantro

Combine peas, vegetable base, and water in a medium saucepan. Bring to a boil.

Reduce heat, cover, and simmer 45 minutes, or until peas are tender.

Stir in corn and onion and simmer another 10 minutes or until onions are tender.

Stir in the chopped cilantro just before serving.

Pumpkin Stew
Pumpkin Stew baked and served in the pumpkin. A neat way to cook and serve to your guest's delight! Contributor: Becky Hogle

1-10 - 12 pound pumpkin
2 lb.Beef stew meat
2 tbs.Oil
1 Bell Pepper
1 Onion
4 Medium potatoes
3 Carrots
2 Cloves of Garlic
2 Sticks of Celery
1 15oz. can of diced tomatoes
2-3 cups Water
Salt to taste
Pepper to taste

1. Carve a hole in the top  of the pumpkin and remove seeds, and stringy insides.
2. Set pumpkin aside.
3. In a dutch oven brown 2 lbs of stew meat in oil.
4. Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes.
5. Add salt and pepper to taste.
6. Add 2 - 3 cups of water.
7. Let simmer for 1 hour.
8. Place pumpkin in shallow pan, and place stew inside pumpkin.
9. Brush the outside of the pumpkin with a light coating of oil.
10. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender.
11. Serve wile hot.
12. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.

Garlicky Baked Tomatoes

6 medium-size tomatoes(6 to 8)
2 Tbsp. olive or salad oil
2 Tbsp. each: finely chopped garlic
chopped parsley and fine dry bread crumbs
1 Dash pepper

Core tomatoes and cut in half horizontally. Gently squeeze out juice and seeds. Arrange tomatoes, cut side up in a 9 x 13-inch baking dish. Drizzle with oil. Bake, uncovered in 400 degrees oven for 10 minutes. Meanwhile, combine garlic, parsley, bread crumbs and pepper in small bowl. Sprinkle mixture over tomatoes and continue baking, uncovered for 15 minutes more. Makes 6 to 8 servings. "An easy and elegant side dish."

Avocado Filled with Mango Crab

100 gm can crabmeat
1 small mango, peeled and sliced
100 ml sour cream
l shallot, finely chopped
1 teaspoon lemon juice
2 teaspoons brandy
Good pinch paprika
Salt and pepper to taste
8 lettuce leave
2 avocados halved and seeded
Dill sprigs and cherry tomatoes to garnish

Mash crabmeat and mango together. Add the sour cream,
shallot, lemon juice, brandy, paprika, salt and pepper and
blend well together. Make a bed of lettuce leaves on a flat serving dish. Place
an avocado half on the leaves and fill with the crab mixture.
Chill for at least 1 hour before serving.

Raspberry Cheesecake Brownies- Gourmet May 1994

For brownie batter
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup all-purpose flour

Serve brownies cold or at room temperature.

Makes about 24 brownies.

Peach Sorbet - About.com
Copyright 1996 Steel Packaging Council, American Iron and Steel Institute

1 can (16 ounces) sliced or halved peaches in heavy syrup
2 tablespoons bourbon

Freeze unopened can of fruit until frozen solid, until frozen solid, at least 18 hours. Submerge unopened can in hot water 1 to 2 minutes. Open can and pour syrup into processor bowl. Remove other end of can and turn fruit out onto cutting surface. Cut into 1-inch slices, then cut into chunks and add to processor bowl. Process, pulsing on and off until smooth. Add bourbon and process just to blend thoroughly. Serve immediately, or spoon into bowl, cover and freeze until ready to serve, up to 8 hours.

Cilantro Mint Herb Crust or Marinade
http://www.cyberspacegrill.com

Ingredients:
1 bunch cilantro -- leaves only
1 bunch mint -- leaves only
1 tablespoon maple syrup -- pure
1 tablespoon brown sugar
1 teaspoon cracked black pepper

Combine the cilantro and mint leaves in a food processor. Chop the herbs on high speed for about 30 seconds. Add the brown sugar, pepper and maple syrup. Mix for an additional 30 seconds. The mix should be that of a thick paste.

To Convert this recipe into a lamb marinade, just add a cup of neutral flavored salad oil such as grapeseed oil.

Caesar Salad Dressing - http://www.marthastewart.com
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk or 1 tablespoon mayonnaise
1/3 cup extra-virgin olive oil

Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.

Summer Squash Fritters: Kolokethokeftaide
Recipe courtesy Cat Cora- www.foodtv.com

1/2 cup olive oil, plus 3/4 cup, for frying
1 pound summer squash, peeled and quartered
1 large onion, chopped fine
3 tablespoons grated Kasseri,
2 tablespoons butter, melted
4 cups panko or bread crumbs
2 eggs
2 scallions, sliced thin
1 teaspoon finely chopped thyme
Salt and freshly ground black pepper
1 cup all-purpose flour
1 tablespoon butter, for frying

In a large saute pan, heat 1/2 cup olive oil on medium high heat. Sweat the squash and the onion together until very soft.

In a food processor, puree the squash mixture. Drain well to get out extra moisture. Put in a bowl with cheese, butter, bread crumbs, eggs, scallions, thyme, salt, and pepper. Mix well. Let it stand for 1 hour, refrigerated.

Roll into about 2-inch balls. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown.

Lemon Spongettes
Leanne McClain - Window on the Winds Bed and Breakfast

Ingredients:

• 2 tablespoons butter
• 1 cup sugar
• 4 tablespoons flour
• grated rind and juice of 1 lemon
• 3 eggs, separated
• 1 1/2 cups milk
• pinch of salt

Instructions:

Cream butter. Add sugar, flour, lemon juice, and lemon rind. Beat egg yolks, and mix with milk, then stir them into the sugar, flour and lemon mixture, and add salt. Beat egg whites until stiff, and then gently fold into other mixture.

Pour into 6 small-size custard cups. Bake in a water bath, in a 350 degree oven, for 45 minutes or until done. Garnish with a fresh mint leaf. When done, each custard cup will have a lemon custard in the bottom with sponge cake on top.

Cauliflower Au Gratin
http://www.justvegetablerecipes.com/cauliflower/caul0004.shtml

6 tb Butter or margarine
2 cl Garlic, minced
4 oz Cooked ham, chopped
Cauliflower, brokem into florets
2 tb All-purpose flour
1 1/2 c Whipping cream
1/4 ts Salt
Pepper to taste
Pinch Cayenne pepper
1 1/2 c Shredded Swiss cheese (4-6 oz.)
2 tb Chopped fresh parsley

Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings.

Blueberry Crisp- http://www.wildblueberries.com

Filling
5 cups (750g) Wild Blueberries
1/4 cup (50g) sugar
1/2 teaspoon grated lemon rind
1 cup (2 medium) diced peeled apples

Crisp
1/2 cup (80g) light brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup (60g) white flour
1/2 cup (50g) chopped pecans (optional)
1/2 cup (40g) rolled oats
3 tablespoons (40g) butter or soft margarine (not diet)
1/8 teaspoon salt (optional)

Preheat oven to 325 degrees F. (165 degrees C.)

Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples. Mix well and place in a well-buttered 8 x 8 x 2-inch (20 x 20 x 5cm) pan.

Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the Wild Blueberry filling. Bake 45 minutes or until the crust is brown.

Wild Blueberry Crisp serves 6.

Mushroom, Walnut, and Olive Spread
http://www.diamondwalnut.com

1 1/4 cups Diamond Walnuts
3 tablespoons Diamond Walnut Oil or vegetable oil
1 medium onion, minced
1 pound fresh mushrooms, finely chopped
1/4 cup dry white wine
1 teaspoon Worcestershire sauce
1/2 teaspoon red pepper flakes
1/2 cup kalamata olives, pitted and chopped
1/4 cup minced fresh parsley
1/4 cup minced green onions
1 tablespoon minced fresh thyme
4 ounces cream cheese, softened
Salt
Freshly ground pepper

To toast walnuts: Preheat oven to 350°. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Chop coarsely and set aside. In a medium pan sauté onion in oil over medium heat 5 to 6 minutes until translucent. Add mushrooms and cook, stirring occasionally, for 5 minutes. Pour in wine and continue to cook until all the liquid has evaporated. Stir in Worcestershire sauce and pepper flakes. Set aside to cool. In a large bowl combine toasted walnuts, olives, parsley, green onions, and thyme. Add mushroom mixture and cream cheese and stir until combined. Season to taste with salt and pepper.

Apricot Chicken - http://www.justfruitrecipes.com

2 lb Chicken pieces
1 pk French onion soup mix
2 c Apricot nectar
1 1/2 lb Apricot halves (canned)
Flour (plain)

Dust chicken in flour. Fry chicken lightly until starting to brown. Place chicken in a casserole dish or a very deep frying pan. Add soup powder, nectar and apricots. Mix everything well. Simmer for 1 hour.

Chilled Lobster Salad with Basil Vinaigrette (Serves 4) - http://www.mainelobsterpromo.com/press.html

4 each 1¼ - 1½ lb. live lobsters
1 pound sugar snap peas
1 cup celery, sliced diagonally
2 medium red bell pepper, sliced
¼ cup fresh basil leaves, minced
2Tablespoon lemon rind, grated
3/8 cup fresh lemon juice
2/3 cup extra virgin olive oil
1 pinch fresh ground black pepper
16 butter lettuce leaves
2 medium tomatoes, cut into wedges
8 slices lemon, edges fluted

Cook lobsters, then remove from pot and allow to cool until they can be handled. Remove the meat from the claws and tail, cut into 3/4 inch chunks and place in a large bowl. Remove meat from the legs and the body and add to claw and tail meat. Chill for an hour or more.

In a small saucepan of boiling salted water, cook the sugar snap peas for 1 - 2 minutes. Drain and refresh them under cold water. Thoroughly dry on paper towels and add to the lobster. Add celery, red bell pepper, minced basil leaves and lemon rind to lobster and peas.

In a small bowl whisk the lemon juice with a pinch of salt. Slowly whisk in the olive oil and continue whisking until the dressing is emulsified. Toss the lobster and vegetables gently with the dressing to coat it well. Add salt and pepper to taste. Divide the salad between 2 salad plates and garnish with butter lettuce, tomato wedges and lemon slices.

Susan Roxby - Old Town, Maine. Third Place Winner 1997 Cooking with Maine Lobster Consumer Recipe Contest.

Ginger Carrot Soup - http://www.gingerpeople.com
4 to 5 tbsp. coriander seeds
¹/₄ cup vegetable oil
2 large onions, sliced
2 cloves garlic, minced
2 tsp. minced fresh ginger
2 pounds sliced carrots
6 13 3/4 oz cans chicken stock
1 tsp. fresh lemon juice
1 tsp. salt
¹/₂ tsp. freshly ground black pepper
1 cup plain yogurt or créme fraiche for garnish

Instructions: In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes. Shake the seeds constantly until fragance. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve. In a large saucepan over high heat, warm the oil. Add the onions and cook for 3 minutes, stirring occasionally or until the onions are transulent. Add the garlic, ginger, carrots, chicken stock, salt, pepper, and ground coriander. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add sugar at this time. Stir in the lemon juice. Remove from heat. Process the soup in a food process until smooth. Just before serving, garnish each bowl with a dollop of yogurt or créme fraiche.

Scallop Scampi

Ingredients

1 lbs. sea scallops
½ cup butter
1 tbs. chopped garlic
1 tsp. fresh lemon juice
¼ clam juice
¼ cup heavy cream
salt and black pepper to taste
2 tbs. fresh chopped parsley

In a medium sauté pan over a low fire melt the ¼ cup of butter and sauté the garlic and the scallops  until the scallops are firm to touch and lose their translucent appearance. Add the lemon juice, the chopped parsley, and the clam juice and return to a simmer. Add the heavy cream and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.

Honey Barbeque Sauce - http://www.honey.com
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1/3 cup honey
3 tablespoons vinegar
2 tablespoons dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook an stir until onion is tender. Add remaining ingredients. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over grilled chicken, pork, spareribs, salmon or hamburgers.

Herb Sauce -Chef Mom
Ingredients: 1/2 cup butter 2 tablespoons lemon juice 1 clove garlic, crushed 1 tablespoon chopped chives 1/4 teaspoon oregano 1/4 teaspoon salt dash pepper

Melt butter, add other ingredients and simmer for 3-5 minutes. Pour over cooked vegetables.

Makes 1/2 cup sauce.

Vegetable Crudite- Flynn Produce

4 pieces of Pita Bread, cut in half
1.5 lbs. SeaPak Popcorn Shrimp
2 cups Romaine Lettuce, shredded
1 Red Onion, sliced julienne
1 Red Pepper, sliced julienne
1cup Mango, diced
1 cup Plain Low-Fat Yogurt
2 Tbs. Lime Juice
1 Tbs. Fresh Mint, chopped
1 Cucumber, chopped
Combine lettuce, onion, pepper and mango. Set aside. Combine yogurt, lime juice, mint and cucumber. Chill. Prepare shrimp according to package directions. Heat Pita Bread in a hot 400°F. oven for 15 to 20 seconds. Quickly arrange some of the lettuce mixture. Add the shrimp and drizzle with he yogurt mixture. Stuff into Pita Bread halves and serve.

Pink Potato Salad

Recipe courtesy of Eleanor Chojnacki for FoodTV.com's Potato Salad Championship Cook-Off Competition, 2001

This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste."

7 or 8 medium potatoes
3 beets
3 hard boiled eggs
3 carrots
2 sticks of celery
1 small onion
2 sour pickles
1 small can of sweet peas
3 tablespoons Dijon mustard
3/4 cup mayonnaise
2 tablespoons sour cream
Salt and pepper to taste

Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.

Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.

Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.

Refrigerate for about 2 hours before serving.

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Yield: Colorfully serves 6-8

Spinach Salad with Oranges and Warm Goat Cheese - www.foodtv.com

Recipe courtesy Gourmet Magazine

3 small Navel oranges
6 ounces fresh mild goat cheese (preferably in log form)
1/3 cup pecans (1 1/2 ounces), finely chopped
1 teaspoon whole-grain mustard
1 teaspoon white-wine vinegar
1/2 teaspoon kosher salt
Pinch sugar
2 tablespoons extra-virgin olive oil
1 pound spinach, trimmed
1 small red onion, sliced into thin rings

Preheat oven to 350 degrees F.

Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve. Cut goat cheese into fourths and gently form into a disk. Dip into pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.

Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended. Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.

Asparagus and Prosciutto - FoodTV

Recipe courtesy of Vita Piergiovanni

2 pounds asparagus (optional: half green/half white)
1 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
1/4 pound prosciutto, chopped
Grated ricotta salada

Bring large pot of water to a boil and add salt. Add asparagus and cook uncovered until knife is easily inserted. Then drain asparagus. In a large skillet heat butter and oil. Add prosciutto and fry until it begins to crisp. Add asparagus and heat through. Transfer asparagus and prosciutto to serving platter and sprinkle with cheese.

Potato and Horseradish Crusted Salmon
From Food Network Kitchens

1 medium russet potato (about 9 ounces), peeled and cut into sixths
Kosher salt, as needed, plus 2 teaspoons
6 tablespoons unsalted butter, at room temperature
Four 6-ounce center-cut skinless salmon fillets
Freshly ground black pepper
3 tablespoons half-and-half
2 to 3 tablespoons drained prepared horseradish
Four 2-inch-long chive segments, for garnish

Place a rack about 4 inches from the broiler element and preheat.

Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.

Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.

Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.

Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.

Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.

Copyright 2001 Television Food Network, G.P. All rights reserved

Stuffed Pea Pods
http://www.24hourfitness.com

32 snow pea pods
3 ounces fat free cream cheese
2 tablespoons chives
4 ounces smoked salmon, flaked

Rinse pea pods and snap off stems. If pea pods are not crisp, soak in ice water for 30 minutes. With a small knife, open pea pods along straight side. In bowl, combine chives and cream cheese. Add salmon and mix gently. Spoon about 1 teaspoon mixture into each pea pod. Cover and refrigerate until ready to serve.

Makes 8 Servings
Serving Size: 4 stuffed pea pods

Banana Schnitzles - www.foodtv.com
Courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000

Vegetable oil, for frying
1/4 cup all-purpose flour
1/2 cup unflavored bread crumbs
1 large egg
2 tablespoons milk
4 ripe but firm bananas
1/4 cup confectioners’ sugar
1/2 teaspoon ground cinnamon

Preheat oil to 365 degrees in a deep fryer or skillet. Make sure the oil is at least 3/4-inch deep.

Place the flour and breadcrumbs on separate plates. In a medium bowl, mix together the egg and milk. Cut bananas diagonally into 3/4-inch-thick-slices. Dredge individual pieces of banana in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry the bananas for 3 minutes on each side, or until golden brown. Remove from the oil with tongs and drain well on paper towels. Mix together the confectioners’ sugar and cinnamon, and dust liberally on the schnitzels. Serve while still hot. Goes great with ice cream. These should be served immediately, but they can be held for 3 hours at room temperature, then reheated for 5 minutes in a 350 degree oven.

Mint Chutney- http://www.ruchiskitchen.com

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chilies, chopped
2-3 tsp. lemon juice
1 tsp. cumin seeds or powder
Salt according to taste

1.Blend to a smooth paste using a little water.

Emeril's Blue Cheese Waldorf Salad

Recipe courtesy Emeril Lagasse, 2001-Foodtv

1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated yellow onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne
2 cups diced sweet red apples, such as Gala or Jonathan (2 to 3 medium apples)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken
1 head Bibb lettuce, cored and leaves separated

In a bowl, whisk together the mayonnaise and vinegar. Slowly add 1/3 cup buttermilk, whisking to thicken. Add the blue cheese, onion, salt, pepper, and cayenne, and whisk well to combine, adding more buttermilk, as desired. Set aside.

In a large bowl, combine the apples, celery, grapes, and walnuts. Add the dressing, to taste, and toss well.

Arrange the lettuce leaves on 6 salad plates. Top with the tossed salad and serve.

Yield: 6 servings

MEDITERRANEAN LENTIL SALAD
http://www.molliekatzen.com/recipes/lentil_salad.htm

2 cups dried lentils (preferably small French lentils-but any kind will do)
1/4 cup extra virgin olive oil
3/4 teaspoon salt
1 to 2 oranges, peeled and sectioned
1 large clove garlic, minced
3 tablespoons fresh lime juice
3 tablespoons balsamic vinegar or cider vinegar
1/4 cup very finely minced red onion
1/4 to 1/2 teaspoon each grated orange and lime zest
1/2 cup (packed) dried currants
1 small carrot, shredded or finely minced
1/2 each of a small red and yellow bell pepper, minced
A handful each: finely minced fresh parsley, chives, and mint

1. Rinse the lentils in a colander. Meanwhile, set a large potful of water to boil—at least 6 cups of water. After the water has reached the boiling point, lower the heat to a simmer. Add the lentils, and cook very gently in the simmering water, partially covered, until they are tender. (Check the water level and add more if necessary.) Cooking time should be around 20 to 30 minutes. Drain the lentils when they are done, and gently rinse in cold water. Drain again and place in a large bowl.
2. Add the remaining ingredients except the bell pepper and fresh herbs, cover tightly, and chill at least 4 hours.
3. Add the bell pepper and herbs within an hour of serving. Serve cold or at room temperature.

Hot Garlic-Parmesan Souffle

15 cloves garlic, peeled
2 cups chicken broth
2 (8-ounce) packages cream cheese, room temperature
1 cup freshly grated parmesan cheese
1 (10.5-ounce) can cream of mushroom soup, undiluted
2 egg yolks, beaten
1 loaf baguette bread, thinly sliced.

Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft.

Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork.

Cook and reduce chicken broth to a glaze; remove from heat and set aside.

In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart souffle dish. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread.

Hash Brown Casserole

1 (2 lb) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 oz) can condensed cream of chicken soup
1 (8 oz) container sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Directions:
1. Preheat oven to 350
2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream
of chicken soup, sour cream, chopped onions, cheddar cheese, salt and
pepper. Place mixture in a 3 quart casserole dish.
3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup
melted butter and sprinkle mixture over the top of the casserole
4. Bake covered for 40 minutes.

Easy Key Lime Pie
Submitted by: Pat Legler
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category - http://pie.allrecipes.com

Ingredients

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Directions

Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

MEDITERRANEAN CHICKEN
Ingredients

• 3 pounds chicken pieces, skinned
• Salt and pepper
• 2 tablespoons olive oil
• 3/4 cup SUNSWEET Pitted Prunes
• 1/2 cup dry white wine
• 1/4 cup capers, drained
• 1/4 cup green or Nicoise olives, pitted*
• 3 large cloves garlic, minced
• 1 1/2 teaspoons dried rosemary, crumbled
• 1 teaspoon dried oregano
• 12 ounces dry pasta

Instructions

Season chicken with salt and pepper. In large, non-stick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions; drain. Serve chicken and sauce over hot pasta. Makes 6 servings.

Upside-Down Baked Apple French Toast
Recipe courtesy Kathleen Daelemans - FoodTV

Ingredients:
4 tart apples, such as Macintosh or Granny Smith
2 tablespoons fresh lemon juice
3 large ripe bananas
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter
1/2 cup (firmly packed) light brown sugar
1 tablespoons maple syrup
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
4-5 slices challah bread (1 inch thick)

1. Preheat oven to 375 F. Peel, core and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.

2. Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.

3. Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)

4. Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

Hannah's Beef Brisket

1 beef brisket
1 jar of barbeques sauce
1 jar red currant jelly
1 large onion sliced

Mix BBQ sauce and jelly. Put brisket in roasting pan. Cover with onions and sauce mixture. Cover pan tightly and cook at 350 degress for three hours. Slice and serve with pan juices.

Thomas Jefferson's Favorite Bread Pudding
Recipe courtesy Anna Kelly, Chef Randall's Ordinary

1 1/2 pounds 3/4-inch cubed stale bread
4 cups scalded milk
1/2 pound butter
1/2 pint brandy
8 eggs
3 cups sugar
3/4 tablespoons nutmeg
2 tablespoons vanilla extract

Preheat oven to 350 degrees F. Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes. Yield: 12 servings

Chinese Chicken Salad - Food TV
Recipe Courtesy of Gourmet Magazine

1 1/2 cups crispy chow mein noodles
3 cups shredded cooked chicken
1 bunch of scallions, cut into 1-inch pieces
1/4 cup dry-roasted unsalted cashew nuts
1 cup minced fresh coriander
1 red bell pepper, cut into julienne strips

For the dressing:
1/2 teaspoon dry mustard, dissolved in 1/2 teaspoon water
1 tablespoon soy sauce
3 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon ground allspice, or to taste
1 teaspoon sugar
2 tablespoons Oriental sesame oil
1/4 cup corn oil
1/2 head of lettuce, shredded
1 bunch soybean sprouts

In a large bowl combine half of the crispy noodles, chicken, scallions, cashew nuts, corriander and the bell pepper.

Make the dressing: In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hoisin sauce, allspice, sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.

Toss the chicken salad with enough dressing to coat and mound it on a platter lined with the lettuce, and top with the sprouts and remaining crispy noodles