Suffering Succotash

1/4 # sliced bacon

1 small onion, chopped

2 garlic cloves, minced

4 ears of corn (or frozen)

1 large fresh jalapeno seeded and finely chopped

1 10 oz bag of frozen lima beans

3/4 # cherry tomatoes, halved

2 T. cider vinegar

1/3 c. chopped basil

1. cook bacon

2. add onion to skillet and cook over moderate heat.

3. add garlic and cook briefly

4. stir in corn, jalapeno, lima beans and tomatoes

5. cook about 7 minutes

6. add basil, vinegar, salt and pepper to taste

7. serve with bacon crumbled on top

Walnut-Crusted Turkey Cutlets and Cranberry Sauce

Recipe: Walnut-Crusted Turkey Cutlets and Cranberry Sauce
http://www.bigoven.com/recipe/168198/Walnut-Crusted-Turkey-Cutlets-and-Cranberry-Sauce

The recipe is presented without resizing, providing 4 servings

Turkey Breast cutlets breaded with walnuts
(taken from Kosher By Design - Entertains by Susie Fishbein)

Ingredients:

Turkey:
4 boneless skinless turkey breast cutlets
3/4 cup walnuts coarsely chopped
1/2 cup all purpose flour
1 egg beaten
1 Salt
black pepper ground
2 tbs margarine
1 tbs canola oil
Cranberry Sauce:
1 cup jellied cranberry sauce from can
1/4 cup red currant jelly
1 tbs red wine
1 tbs dijon mustard

Preparation:
(1) Mix walnuts with flour in platter large enough to fit a turkey cutlet.
(2) Place beaten egg into a different, similarly-sized platter.
(3) Season both sides of each turkey cutlet with salt and pepper.
(4) Dip turkey cutlets into the egg, coating both sides. Then dip cutlets into the walnut mixture coating both sides.
(5) Place margarine and oil into skillet, melt over medium heat. Add turkey cutlets and cook through, until golden brown (about 4-5 minutes each side).
(6) Place cranberry sauce, currant jelly, wine and mustard into small sauce pan, set over medium-low heat. Whisk until smooth. Cook for 3 minutes. Remove from heat, serve turkey cutlets.

170,000+ Recipes at BigOven.com
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White Truffle Pasta

Recipe given to me by Judi Hoefs

1/2 c. heavy cream
1 tsp salt
1/2 tsp pepper
3 oz. truffle butter
parmesan cheese
chives
taglioni pasta

Bring cream to a boil and add butter. Drain cooked pasta and add to cream mixture. Add parmesan cheese and chives.

Sour Cream Pancakes

Gourmet - December 2010
Lillian Chou

1 c. all-purpose flour
1 T sugar
1 tsp baking soda
1/2 tsp salt
1/2 c. sour cream
1/2 c. whole milk
1 large egg
2 T unsalted butter, melted

Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg and melted butter, then whisk into flour mixture. (I put it all in a blender and just blended!)

Brush a 12-inch nonstick skillet with butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on the surface and the undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven.

Honey Bran Muffins with Figs

I have been searching for a great bran muffin recipe. I am longing for the one my mom made when I was a kid. This one was good, but much too sweet for me. I would cut the sugar in half. I used cranberries instead of figs because that is what I had in the cupboard.

Bon Appétit | January 1998

A light texture and a sweet honey flavor make these bran muffins irresistible. Yield: Makes 24 2 1/2 cups all purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 2 cups toasted wheat bran (about 4 ounces) 3/4 cup chopped dried figs 1 cup boiling water 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1/2 cup honey 2 large eggs 2 cups buttermilk Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water. Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Honey-Bran-Muffins-with-Figs-4631#ixzz1xjMGokJv

Classic Beef Meatballs

Epicurious | December 2011

by Daniel Holzman and Michael Chernow
The Meatball Shop Cookbook

Here they are—the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks. Yield: Makes about 2 dozen 1 1/2-inch balls 2 tablespoons olive oil 2 pounds 80% lean ground beef 1 cup ricotta cheese 2 large eggs 1/2 cup bread crumbs 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh oregano or 1 teaspoon dried 2 teaspoons salt 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon ground fennel 4 cups Classic Tomato Sauce Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F. While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often. When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Classic-Beef-Meatballs-369151#ixzz1x9uoX7k7

Chicken Broth Dog Biscuit Recipe

Yield: Approximately 2 dozen dog biscuits using a 2" cookie cutter.

Dog Biscuit Recipe

A chicken broth dog biscuit recipe is an all around flexible treat to make for your dog.

With the enticing aroma and flavor of chicken, you can include pureed vegetables for added nutrition or use this recipe as a base dog biscuit fordecorating with dog treat icing.

But there's no need to mix it up. The dogs I've known love this treat just the way it is.

Ingredients:

• 1 cup whole wheat flour
• 1/3 cup cornmeal
• 1 Tbsp canola oil
• 1/4 cup chicken broth, low sodium
• 1 egg
• 1/8 cup milk, low or fat free
• 1 egg, beaten for egg wash

Additional flour for rolling

Instructions:

1. Preheat oven to 350° F
2. Whisk together wheat flour and cornmeal.
3. Add oil, broth, eggs and milk.
4. Mix until thoroughly combined.
5. Roll out dough on a floured surface to 1/4" thickness.
6. Cut into shapes with cookie cutters. I used a chicken shape for fun because of the chicken broth.
7. Gather remaining dough and roll flat. Cut as many dog biscuits as you can. I usually roll the last little bit of dough into a ball and then flatten for a traditional cookie shape.
8. Brush the egg wash onto each cookie
9. Bake for 30 minutes, or until golden brown.
10. Cool completely on a wire rack.

Yield: Approximately 2 dozen dog biscuits using a 2" cookie cutter.

Storing: These chicken broth dog biscuits are baked hard so they will last for 4 weeks in therefrigerator. They will be good for approximately 6 months in the freezer. For more information on storing homemade dog treats review our tips and techniques.

Tips & Techniques

1. Salt - Chicken broth can be high in salt. We recommend a low sodium organic chicken broth for this homemade dog biscuit recipe. You can also make your own homemade chicken broth, but be sure to review the foods poisonous to dogs list to avoid using something that could be dangerous to your dog.
   
2. Beef - Try using beef broth instead of the chicken broth, or a combination of both for a real flavor packed punch.

cken broth dog biscuits are baked hard so they will last for 4 weeks in therefrigerator. They will be good for approximately 6 months in the freezer. For more information on storing homemade dog treats review our tips and techniques.

Tips & Techniques

1. Salt - Chicken broth can be high in salt. We recommend a low sodium organic chicken broth for this homemade dog biscuit recipe. You can also make your own homemade chicken broth, but be sure to review the foods poisonous to dogs list to avoid using something that could be dangerous to your dog.
   
2. Beef - Try using beef broth instead of the chicken broth, or a combination of both for a real flavor packed punch.

http://www.dogtreatkitchen.com/dog-biscuit-recipe.html