Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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4    pounds sweet potatoes

1    teaspoon salt

3     each Granny Smith apples — peeled & cored

1    tablespoon lemon juice — fresh

9    tablespoons unsalted butter

6    tablespoons dark brown sugar — packed

6    tablespoons heavy cream

¼    cup brandy

¼    cup orange juice — fresh

Preheat oven to 425°F. In a large heavy bottom sauce pan, add cold water ¾ full and bring to a boil. Peel potatoes, cut into cubes and add to boiling water for about 20-30 minutes until soft. Drain potatoes and place in medium bowl; add salt, and mash thoroughly. Meanwhile, slice apples into 1/8-inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine. In a medium skillet, melt 6 tablespoons butter over medium-high heat. Add 4 tablespoons brown sugar and stir until sugar dissolves. Cook apple slices, until golden, about 1-2 minutes on each side. Remove from heat and set aside. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream, brandy, orange juice, and cook until slightly thickened, about 2-3 minutes. Remove from heat and add to sweet potatoes, mixing well to combine. Butter a 3-quart ovenproof casserole and add potato mixture. Arrange apple slices on and cover with aluminum foil. Bake until heated through, about 30 minutes. Remove from oven and rest at room temperature for 10 minutes before serving.

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables

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1    bunch broccoli flowerets

1    medium purple onion — 1/4″ dice

½    cup bacon bits

½    cup raisins

¼    cup sunflower seeds

1    cup mayonnaise

2    tablespoons rice wine vinegar

1    tablespoon sugar

In a medium bowl combine broccoli, bacon bits, purple onion, raisins and sunflower seeds. Prepare dressing in a small bowl; mix together mayonnaise, vinegar, and sugar. Pour dressing over broccoli mixture and toss to coat. Cover and chill for 2-4 hours. Serve cold.

Serving Size: 8 Preparation Time: 0:15

Categories: Desserts

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½    each pie pastry

4     each eggs

6    tablespoons butter

¾    cup dark corn syrup

¾    cup dark brown sugar

1    tablespoon molasses

¼    teaspoon salt

1    teaspoon lemon juice

1    teaspoon vanilla

½    teaspoon ground cinnamon

¼    teaspoon ground nutmeg

¾    cup pecan halves

Preheat oven to 375°F. On a lightly floured work surface, roll out the dough and fit pastry into a 9-inch pie pan and flute or crimp the edges. For the filling, beat the eggs slightly in a large bowl. Melt the butter. Combine all the ingredients except the pecans. Pour mixture into the pie shell. Arrange the pecans on top. Bake pie in preheated oven until crust is golden brown and center is just

set, about 40 minutes. Pie can be baked several hours ahead.

Serving Ideas : Serve warm or at room temperature with whipped cream.

Preparation Time: 0:15

Categories: Desserts

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2    cups all-purpose flour

1    teaspoon salt

½    cup unsalted butter

2    tablespoons lard

5    tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes.

Preparation Time: 0:30

Categories: Desserts

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Bars

4    each eggs    

2    cups sugar

1    cup vegetable oil

15    ounces canned pumpkin

2    cups all-purpose flour

2    teaspoons baking powder

1    teaspoon baking soda

½    teaspoon salt

2    teaspoons ground cinnamon

½    teaspoon ground ginger

¼    teaspoon ground cloves

Cream Cheese Frosting

8    ounces cream cheese — softened

¼    cup butter — softened

1    tablespoon milk

4    cups powdered sugar

1    tablespoon orange zest

Bars

Heat oven to 350F. Prepare a 15×10x1-inch pan with cooking spray. In a large bowl, beat eggs, sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt cinnamon, ginger and cloves. Spread evenly in pan. Bake for 25 to 30 minutes or until a toothpick comes out clean. Remove and cool, about 2 hours.

Cream Cheese Frosting

In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, continue mixing until smooth. Spread frosting over bars. Sprinkle with orange zest. Cut into desired size. Cover and refrigerate.

Serving Size: 12 Preparation Time: 0:15

Categories: Poultry

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16    pounds whole turkey

6    ounces Lawry’s seasoning salt

Thaw frozen turkey 2 - 3 days prior to cooking in refrigerator. Preheat oven to 325°F. Meanwhile, prepare the turkey by rinsing under cold water and pat dry. Generously rub the seasoning into to skin of the bird. If the turkey does not have a leg clam, tie the legs together with string. Twist wing tips under. In a shallow roasting pan with rack, place turkey breast side up. Cover turkey loosely with foil. Roast turkey at 325°F until an instant read thermometer registers 180°F in the thigh and the juices run clear; about 3 to 3 ½ hours. Remove turkey from oven, cover with foil and let stand for 20 minutes. Begin craving the turkey and serve.

Serving Size: 4 Preparation Time: 0:30

Categories: Poultry

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8    each chicken thighs

    salt and pepper

1    tablespoon rosemary sprigs — finely chopped

4    cloves garlic — finely chopped

2    each bay leaf

2    cups Chianti

½    cup all-purpose flour

¼    cup olive oil

2    medium onions — sliced 1/4-inch thick

3    cans diced tomatoes — drained

16    each black and/or green olives — pitted

2    tablespoons capers — drained and chopped

1    cup chicken stock

2    tablespoons basil leaves — thinly sliced

Season chicken with salt and pepper in a medium bowl. Add rosemary, garlic, bay leaf, and cover with wine. Marinate for 2 - 4 hours or overnight. Preheat oven to 350°F. Drain chicken and reserve marinade. Pat dry the chicken pieces and dust lightly with flour. Heat oil in a large Dutch oven over medium high heat. In batches, add chicken skin side down, cooking about 4 minutes on each side or until golden brown. Transfer to plate and repeat. Add onions, cooking until translucent, about 4 minutes. Reduce heat to medium low. Add tomatoes, olives, capers, chicken stock, chicken pieces, and reserved marinade. Bring to a boil. Bake uncovered in oven for 1 1/2 hours. Transfer chicken to large serving platter, cover with sauce, garnish with basil and serve.

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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½    each onion — chopped

1    each carrot — chopped

1    stalk celery — chopped

1 ½    pounds fish trimmings or shrimp shells

1    each bay leaf

4    cups water

1    cup white wine

    twist of lemon

    salt and pepper

In a large sauce pan add all ingredients and slowly bring to a boil, reduce heat, partially cover and simmer for 1 - 1 ½ hours. Strain stock through fine sieve or cheesecloth-lined colander. Press or squeeze to extract all liquid; discard vegetables and fish. Use immediately or freeze for later use.

Categories: Sauces, Stocks & Accompaniments

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6    tablespoons soy sauce or tamari

2    tablespoons warm water

1 ⅓     tablespoons sesame oil

1    teaspoon sugar

¼    cup scallion greens — thinly sliced

1    tablespoon sesame seeds — toasted

2    each serrano pepper — thinly sliced rings

Combine all of the ingredients in a small bowl and let stand for at least 10 minutes to allow the flavors to develop.

Serving Size: 32 Preparation Time: 0:15

Categories: Appetizer

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32    ounces cream cheese — room temperature

1    ounce Hungarian Paprika

2    tablespoons Dijon mustard

    pinch salt and white pepper

1    bunch green onions — minced

Place cream cheese, paprika, mustard, salt and white pepper in a mixer attached with the paddle. Mix thoroughly on medium speed. Add green onions and mix, on medium until thoroughly mixed. With a rubber spatula, remove from bowl and place in plastic storage container. Refrigerate for a minimum of 24 hours before serving to enhance flavor. Garnish with chopped green onions. Serve with Ritz crackers.