Equipment Recipes

James Beard's Cream of Asparagus Soup
James Beard's Cream of Asparagus Soup

This recipe can be adapted to make almost any cream vegetable soup, replacing the asparagus with 1 cup of finely chopped vegetable, such as cauliflower, celery, or broccoli. Instructions_Step Pour the b...

4
Jalapeno Poppers Recipe
Jalapeno Poppers Recipe

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave the stems on and slit down one side removing and discarding all the seeds. Place one slice o...

8 servings
Lamb Chops with Garlic Yogurt Sauce
Lamb Chops with Garlic Yogurt Sauce

Instructions_Step Preheat broiler. Line a heavy duty baking sheet with foil. Season both sides of lamb chops with Greek seasoning. Place on prepared baking sheet. Broil 6 to 8 inches from heat source fo...

10 minutes 4
Cranberry-Orange Relish Recipe
Cranberry-Orange Relish Recipe

Cranberry-Orange Relish From Nicole Routhier's Fruit Cookbook Here's a classic American relish that's an important part of Thanksgiving tradition. There can be many variations on cranberry relish, but ...

20 minutes About three 12-ounce jars
Creamed Spinach Recipe
Creamed Spinach Recipe

Creamed Spinach Instructions_Step Bring a large pot of water to a boil, add the spinach, and cook for 4 to 5 minutes, until tender. Drain well and cool. Instructions_Step In a large sauté pan, sauté...

20 minutes 3 cups
Best All-American Apple Pie (Page 2)
Best All-American Apple Pie (Page 2)

The Best All-American Apple Pie (Page 2 of 2) Hand method: Place a medium mixing bowl in the freezer to chill. Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerat...

8
Boston Cream Pie Recipe, page 2
Boston Cream Pie Recipe, page 2
10

Boston Cream Pie (Page 2 of 2) Combine the sugar, cream of tartar, and water in a heavy-bottomed pot over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar. Cover and let boil fo...

Bernard Clayton's Hot Cross Buns, page 2
Bernard Clayton's Hot Cross Buns, page 2
About 2 dozen buns

Hot Cross Buns (Page 2 of 2) First Rising: (1-1/2 hours) Place the dough in a greased bowl, cover with plastic wrap, and let stand at room temperature while it rises to double in bulk, about 1-1/2 hou...

Red Cabbage & Cranberries Recipe
Red Cabbage & Cranberries Recipe
20 minutes 6 to 8

Red Cabbage and Cranberries When I saw this recipe in British author Delia Smith's book Winter Collection, I knew that it was destined for my Nantucket file of things to cook. The main ingredients are l...

Recipe for Semolina Galettes (Harcha) from Cafe Morocco
Recipe for Semolina Galettes (Harcha) from Cafe Morocco
15 to 20 minutes 12 to 15 galettes

Semolina Galettes (Harcha) You are almost always offered harcha in the homes of peasants in the rif (countryside) - within minutes of your arrival, they will have mixed the dough, cooked it in an eart...

French Croissant Recipe, page 2
French Croissant Recipe, page 2
24 to 30 croissants

The French Croissant (Page 2 of 2) This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 h...

Sausage & Chestnut Stuffing Recipe
Sausage & Chestnut Stuffing Recipe

Sausage & Chestnut Stuffing The recipe will stuff 2 large roasting chickens. Four times this recipe will make more than can be stuffed into a medium-sized turkey, so you should have plenty left over f...

2 hour 8 to 10 servings
Senegalese Peanut Soup Recipe
Senegalese Peanut Soup Recipe

Senegalese Peanut Soup I once had a staff member from Senegal who got teary in his descriptions of peanut soup and begged me to feature it on the menu. I finally made a batch. I must have nailed the fl...

6 hours 6 to 8 servings
Blood sausage or black pudding Recipe
Blood sausage or black pudding Recipe

Blood Sausage or Black Pudding From the Joy of Cooking (, ), by Irma Rombauer & Marion Rombauer Becker. In France, this is known as boudin noir; in Germany, as Blutwurst. Instructions_Step Have ready:...

30 minutes 8 servings