| Pasta Flour Replacement | Abel & Schafer | This is a recipe for making Pasta Flour Replacement using Trimline Pasta Flour Replacement. | |
| Pan De Sal (Bread) | Connecticut Coconut Company | This is a recipe for Pan De Sal (Bread) utilizing the product Coconut Flour with bread flour, water, lard, salt, sugar, and yeast. | |
| Brownies | Connecticut Coconut Company | This recipe is for Brownies utilizing the product Coconut Flour with butter, sugar, tablespoon baking soda, eggs, salt, vanilla, cocoa, all purpose flour, and chopped nuts. | |
| Coconut Pound Cake | Connecticut Coconut Company | This is a recipe for Coconut Pound Cake utilizing the products Desiccated Coconut -Flake Cut and Coconut Flour with butter, vegetable shortening, sugar, eggs, sifted flour, salt, milk, and almond extract. | |
| Whole-Wheat Coconut Pancakes | Connecticut Coconut Company | This is a recipe for Whole-Wheat Coconut Pancakes utilizing the products Organic Virgin Coconut Oil and Coconut Flour with whole-wheat flour, salt, baking powder, egg, lukewarm water, and applesauce. | |
| Blueberry Coconut Muffins | Connecticut Coconut Company | This is a recipe for Blueberry Coconut Muffins utilizing the product Organic Virgin Coconut Oil and Coconut Flour with lukewarm water, eggs, honey, vanilla, whole-wheat flour, baking powder, salt, and blueberries. | |
| Whole-Wheat & Coconut Muffins | Connecticut Coconut Company | This is a recipe for Whole-Wheat & Coconut Muffins utilizing the product Coconut Flour and Organic Virgin Coconut Oil with lukewarm water, eggs, honey, applesauce, vanilla, whole-wheat flour, baking powder, and salt. | |
| Cream of Artichoke Soup | Connecticut Coconut Company | This is a recipe for Cream of Artichoke Soup utilizing the products Organic Virgin Coconut Oil, Coconut Milk and Coconut Flour with chopped celery, chopped onion, garlic, flour, water, artichoke hearts, salt, white pepper, and thyme. | |
| Whole Wheat Loaf | Puratos | Whole Wheat Loaf is a bread loaf made with whole grain flour and honey and dusted with flour and scored before baking. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Coconut Banana Bread | Connecticut Coconut Company | This is a recipe for Coconut Banana Bread utilizing the product Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut- Flake Cut/ Fancy Shred Cut with sugar, crushed pineapple with juice, eggs, ripe banana, flour, baking powder, baking soda, a...view more This is a recipe for Coconut Banana Bread utilizing the product Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut- Flake Cut/ Fancy Shred Cut with sugar, crushed pineapple with juice, eggs, ripe banana, flour, baking powder, baking soda, and salt. view less | |
| Coconut Banana Pancakes | Connecticut Coconut Company | This is a recipe for Coconut Banana Pancakes utilizing the products Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut - Flake Cut /Fancy Shred Cut with eggs, buttermilk, all purpose flour, sugar, salt, baking soda, baking powder, and ripe ...view more This is a recipe for Coconut Banana Pancakes utilizing the products Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut - Flake Cut /Fancy Shred Cut with eggs, buttermilk, all purpose flour, sugar, salt, baking soda, baking powder, and ripe banana. view less | |
| Ranger Cookies | Connecticut Coconut Company | This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fash...view more This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fashioned rolled oats, chocolate chips, and crispy rice cereal or cornflakes. view less | |
| Jacob's Coconut Bread | International Coconut Corp. | Jacob's Coconut Bread is made by combining flour, sugar, baking powder, eggs, salt, vanilla, milk, and coconut. | |
| Olivia's Coconut Shrimp | International Coconut Corp. | Olivia's Coconut Shrimp is made by combining shrimp, garlic and herb seasoning, black pepper, flour, egg and shredded coconut. | |
| Oatmeal Macaroons | International Coconut Corp. | Oatmeal Macaroons are made by combining butter, brown sugar, eggs, almond extract, flour, baking soda, oats, and shredded coconut. | |
| Leslie's Key Lime Coconut Cookies | International Coconut Corp. | Leslie's Key Lime Coconut Cookies are made by combining sweetened condensed milk, key lime juice, flour, coconut flakes, and sugar. | |
| Aunt Debbie's Coconut Cake | International Coconut Corp. | Aunt Debbie's Coconut Cake is a cake that includes coconut, shortening, sugar, eggs, vanilla, flour, baking powder, salt, and coconut milk. | |
| Adam's Coconut Pound Cake | International Coconut Corp. | Adam's Coconut Pound Cake is made by combining butter, cream cheese, sugar, eggs, coconut extract, flour, baking powder, and flaked coconut. | |
| Coconut Muffins | International Coconut Corp. | Coconut Muffins are made by combining butter, honey, buttermilk, eggs, whole wheat pastry flour, baking powder, baking soda, and shredded coconut. | |
| Karyn's Koconut Cake | International Coconut Corp. | Karyn's Koconut Cake is a cake made up of ingredients including eggs, sugar, coconut, flour, baking powder, salt, oil, and white wine. | |
| Beverly's White Coconut Cake | International Coconut Corp. | Beverly's White Coconut Cake is made up of flour, baking powder, salt, egg whites, vinegar, sugar, butter, vanilla, milk, and flaked coconut. | |
| Banana Coconut Bread | International Coconut Corp. | Banana Coconut Bread is made by combining extra virgin coconut oil, raw sugar, flour, salt, baking soda, ripe banana, and desiccated coconut. | |
| Orange Coconut Macaroons | International Coconut Corp. | Orange Coconut Macaroons are made by combining sugar, orange zest, almond paste, egg whites, confectioners sugar, flour, flaked coconut, and coarse salt. | |
| Coconut Apple Squares | International Coconut Corp. | Coconut Apple Squares are made by combining butter, brown sugar, vanilla, flour, salt, flaked coconut, apple pie filling, lemon juice, cinnamon, and mace. | |
| Laurie's Coconut Pound Cakes | International Coconut Corp. | Laurie's Coconut Pound Cakes are made by combining sugar, butter, cream cheese, coconut, eggs, vanilla, flour, cream of coconut, and fruit preserves or jam. | |
| Anne's Coconut Graham Cookies | International Coconut Corp. | Anne's Coconut Graham Cookies are made by combining graham cracker crumbs, flour, baking powder, sweet condensed milk, butter, chocolate chips, flaked coconut, and walnuts. | |
| Julie's Crispy Coconut Cookies | International Coconut Corp. | Julie's Crispy Coconut Cookies are made by combining butter, brown sugar, sugar, eggs, vanilla, flour, corn flakes, rolled oats, baking soda, salt, baking powder, and flaked coconut. | |
| Peanut Butter Coconut Cookies | International Coconut Corp. | Peanut Butter Coconut Cookies are made by combining butter, chunky peanut butter, brown sugar, egg, vanilla extract, flour, baking soda, baking powder, salt and sweetened flaked coconut. | |
| Peanutty Chewy Bars | International Coconut Corp. | Peanutty Chewy Bars are made by combining flour, sugar, cocoa, brown sugar, baking powder, salt, butter, eggs, Reese's peanut butter chips, condensed milk, and sweetened coconut flakes. | |
| M&M's Chocolate Coconut/Macadamia Chewies | International Coconut Corp. | M&M's Chocolate Coconut/Macadamia Chewies are made by combining butter, brown sugar, egg, vanilla extract, flour, baking soda, salt, shredded coconut, macadamia nuts, and M&M's. | |
| Multigrain Boule | Puratos | Multigrain Boule is a boule-shaped bread that is made with semolina flour. This formulation is created with the O-tentic Durum, Sapore Softgrain Wheat and Sapore Rigoletto. | |
| Artisan Bakers Series - Multigrain Bread | Puratos | Artisan Bakers Series - Multigrain Bread is a boule shaped bread recipe that is made of whole wheat flour. This formulation is created with the product Puravita Whole Grain. | |
| S500 Italian Bread | Puratos | S500 Italian Bread is a crispy semolina flour bread that has a soft interior. This formulation contains the products S500 Red, Sapore Tosca and Intens Fresh 1-40. | |
| Southern-Style Coconut Custard Pie | International Coconut Corp. | Southern-Style Coconut Custard Pie is made by combining sugar, unsalted butter, eggs, sweetened flaked coconut, whole milk, evaporated milk, vanilla extract, and flour in a pie crust. | |
| Coconut Breaded Shrimp with Sweet Chili Thai Sauce | International Coconut Corp. | Coconut Breaded Shrimp with Sweet Chili Thai Sauce is made by combining shrimp, wheat beer, flour, baking powder, egg, garlic salt, slat, white pepper, shredded coconut, and panko. | |
| Macaroons | Connecticut Coconut Company | This is a recipe for Macaroons utilizing the product Desiccated Coconut- Flake Cut/ Fancy Shred Cut with condensed milk, eggs, butter, sugar, all purpose flour, vanilla, and baking powder. | |
| Oatmeal, cranberry and almond cookies | Fruit d'Or | Oatmeal, cranberry and almond cookies are made from whole wheat flour, bicarbonate of soda, sea salt, unsalted butter, brown sugar, eggs, vanilla, rolled oats, dried cranberries roughly chopped almonds. | |
| Artisan Baker Series - Farmer's Bread | Puratos | Artisan Baker Series - Farmer's Bread is a boule shaped bread that is made with whole wheat flour. This formulation is created with the product Sapore Aida and O-tentic Origin. | |
| White Whole Wheat Loaf | Puratos | White Whole Wheat Loaf is a whole wheat flour based bran and germ bread. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-Tentic Durum. | |
| Coconut Cookies | Connecticut Coconut Company | This is a recipe for Coconut Cookies utilizing the product Desiccated Coconut - Flake Cut / Fancy Shred Cut and Coconut Oil with flour, baking powder, salt, eggs, sugar, and almond extract. | |
| Cranberry and chocolate bread | Fruit d'Or | Cranberry and chocolate bread have ingredients that include margarine, granulated sugar, eggs, vanilla, frozen cranberries, milk, all-purpose flour, cocoa powder, bicarbonate soda, salt, semi-sweet chocolate chips and walnuts. | |
| Coconut-Lemonade Shrimp | International Coconut Corp. | Coconut-Lemonade Shrimp is made by combining lemonade, coriander, shrimp, salt, black pepper, flour, egg white, flaked coconut, olive oil, sliced shallot, parsley, romaine heart inner leaves, lemon, and star fruit. | |
| Wheat Loaf | Puratos | Wheat Loaf is a whole wheat bread recipe that is simply scored, then dusted with flour and baked. This formulation is created with the products O-tentic Durum and Sapore Softgrain Amber Grain CL. | |
| Country Loaf | Puratos | Country Loaf is a whole wheat bread that is scored before baking and dusted with whole wheat flour. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Autumn Swiss Roll | Fruit d'Or | Autumn » Swiss Roll is a dessert. the cake portion is made from eggs, flour, sugar, vanilla, baking powder, and salt. The cranberry topping is made from frozen cranberries, water, sugar, cornstarch, and whipped creme fraiche. | |
| Whole Wheat Pavé | Puratos | Whole Wheat Pavé is a bread made out of rye flour that can be cut into any desired shape. This formulation is created with the products Sapore Softgrain Rye CL, O-tentic Origin and Sapore Rigoletto. | |
| Coconut Oatmeal Cookies | Connecticut Coconut Company | This is a recipe for Coconut Oatmeal Cookies utilizing the product Virgin Coconut Oil and Desiccated Coconut - Flake Cut / Fancy Shred Cut with brown sugar, eggs, vanilla extract, flour, oats, baking soda, cinnamon, salt, and walnuts. | |
| Cranberry Apricot Mini Wheat Baguettes | Puratos | Cranberry Apricot Mini Wheat Baguettes is a bread that is made of a whole wheat flour and contains cranberries and apricots. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Cranberry Walnut Whole Wheat Loaf | Puratos | Cranberry Walnut Whole Wheat Loaf is a round loaf that is dusted with whole grain flour and has cranberries and walnuts. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Seasoned Garlic Gravy | Christopher Ranch | Seasoned Garlic Gravy is prepared by sauteing garlic in butter until tender. Stir in the flour, poultry seasoning and pepper; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. | |
| Broccoli Smothered in Coconut Chicken Sauce | Connecticut Coconut Company | This is a recipe for Broccoli Smothered in Coconut Chicken Sauce utilizing the products Organic Virgin Coconut Oil and Coconut Milk with broccoli, chopped green pepper, chopped onion, flour, salt, pepper, chicken broth, mushrooms, and cooked chicken. | |
| Lachs on a Light Rye Panxo | Puratos | Lachs on a Light Rye Panxo is a lox and sweet potato sandwich on rye garnished with lime and mint. This bread is created with rye flour and the formulation is created with Sapore Aroldo and S500 Green A+. | |
| Sirloin and Portobello Stew | Christopher Ranch | Sirloin and Portobello Stew is made by placing steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on mos...view more Sirloin and Portobello Stew is made by placing steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes. view less | |
| Whole Wheat Bread | Puratos | Whole Wheat Bread is a simple whole wheat bread with no decoration that is made of whole wheat flour. This formulation is created with the products S500 Red, Intens Fresh 1-40, Sapore Aida, Sapore Softgrain Wheat and Puraslim. | |
| Coconut Prawns | Connecticut Coconut Company | This is a recipe for Coconut Prawns utilizing the products Coconut Milk, Organic Virgin Coconut Oil, and Desiccated Coconut -Flake Cut / Fancy Shred Cut with large prawns, flour, egg, orange juice, salt, baking powder, cayenne powder, and ground pepper. | |
| Artisan Dinner Rolls | Puratos | Artisan Dinner Rolls is a bread recipe that is made of white flour and then scored before being baked and it is cut and rounded. This formulation is created with the products Sapore Fidelio, S500 Red and Intens Fresh 1-40. | |
| Whole Grain Chocolate Chip Cookie | Puratos | Whole Grain Chocolate Chip Cookie is a chocolate chip cookie recipe that is made of whole wheat flour and dark chocolate chips. This formulation is created with the products Tegral CL Whole Grain All Purpose Cookie Base and Chocolante Dark. | |
| Chocolate Cherry Country Loaf | Puratos | Chocolate Cherry Country Loaf is a sweet bread with whole wheat flour that has dried cherries and dark semisweet chocolate chips. This formulation is created with the products Sapore Softgrain Amber Grain CL, O-tentic Durum and Chocolante Dark Semisweet C...view more Chocolate Cherry Country Loaf is a sweet bread with whole wheat flour that has dried cherries and dark semisweet chocolate chips. This formulation is created with the products Sapore Softgrain Amber Grain CL, O-tentic Durum and Chocolante Dark Semisweet Chunks. view less | |
| Veggie Panxo | Puratos | Veggie Panxo is a bread sandwich of portabella mushrooms, romaine lettuce, strawberries and sprouts that is flavored with Balsamic Vinaigrette. The bread is made with soaked corn & rice as well as bread flour. This formulation is created with the products...view more Veggie Panxo is a bread sandwich of portabella mushrooms, romaine lettuce, strawberries and sprouts that is flavored with Balsamic Vinaigrette. The bread is made with soaked corn & rice as well as bread flour. This formulation is created with the products O-Tentic Durum, Intens Melting and Extendo. view less | |
| Herbal Whole Wheat Dinner Roll | Puratos | Herbal Whole Wheat Dinner Roll is a bread roll infused with the taste of herb of provence and a whole wheat flour. This formulation is created with the products Puraslim, S500 Green A+, Intens Short, Intens Fresh 1-40, Sapore Aida and Sapore Softgrain Swe...view more Herbal Whole Wheat Dinner Roll is a bread roll infused with the taste of herb of provence and a whole wheat flour. This formulation is created with the products Puraslim, S500 Green A+, Intens Short, Intens Fresh 1-40, Sapore Aida and Sapore Softgrain Sweet 5 Grain. view less | |
| Cheesecake Brownies Bites | Peter's Chocolate | This is a recipe for Cheesecake Brownies Bites utilizing the products Peter's® Bittersweet Chocolates Cambra™, Peter's® Icecap® Caps White Icecap®, and Peter's® Milk Chocolates Vallen™ with dairy butter, eggs, heavy cream, instant coffee powder, vanilla extract, sugar, salt, all-purpose flour...view more This is a recipe for Cheesecake Brownies Bites utilizing the products Peter's® Bittersweet Chocolates Cambra™, Peter's® Icecap® Caps White Icecap®, and Peter's® Milk Chocolates Vallen™ with dairy butter, eggs, heavy cream, instant coffee powder, vanilla extract, sugar, salt, all-purpose flour, baking powder, cream cheese, and honey. view less | |
| Oatmeal Double Coconut Cookies with Chocolate Chip | Connecticut Coconut Company | This is a recipe for Oatmeal Double Coconut Cookies with Chocolate Chip utilizing the product Organic Virgin Coconut Oil and Desiccated Coconut - Flake Cut/ Fancy Shred Cut with brown sugar, granulated organic sugar, egg, almond extract, unbleached all purpose flour...view more This is a recipe for Oatmeal Double Coconut Cookies with Chocolate Chip utilizing the product Organic Virgin Coconut Oil and Desiccated Coconut - Flake Cut/ Fancy Shred Cut with brown sugar, granulated organic sugar, egg, almond extract, unbleached all purpose flour, baking soda, cinnamon, nutmeg, rolled oats, and chocolate chips. view less | |
| Sea Bass alla Fiorentina | Christopher Ranch | Sea Bass alla Fiorentina is made by seasoning both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating. In a medium nonstick fry pan, heat the 3 tablespoons olive...view more Sea Bass alla Fiorentina is made by seasoning both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating. In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate. Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately. view less | |
| Scampi in Garlic Butter Sauce | Christopher Ranch | Scampi in Garlic Butter Sauce is made by melting butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter...view more Scampi in Garlic Butter Sauce is made by melting butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for ½ hour to 45 minutes. Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and sauté until firm and slightly pink. Do not over cook. Pour 1 cup of scampi butter over scampi. Refrigerate rest for later use. view less | |
| Ham and Tomato on Arepa Panxo | Puratos | Ham and Tomato on Arepa Panxo is a bread that is topped with ham and tomato as a sandwich. The bread is made by being molded into mini baguettes, with the dough containing cheese, corn flour and olive oil. This formulation is created with the products Int...view more Ham and Tomato on Arepa Panxo is a bread that is topped with ham and tomato as a sandwich. The bread is made by being molded into mini baguettes, with the dough containing cheese, corn flour and olive oil. This formulation is created with the products Intens Melting, S500 Green A+ and Sapore Amadeo. view less | |
| Whole Wheat Toast Bread | Puratos | Whole Wheat Toast Bread is a bread made out of whole wheat flour and honey that is shaped into a loaf and enrobed in grain and seed mixture and placed in a pre-sprayed loaf pan. This formulation is created with the products Sapore Softgrain Sweet 5 Grain,...view more Whole Wheat Toast Bread is a bread made out of whole wheat flour and honey that is shaped into a loaf and enrobed in grain and seed mixture and placed in a pre-sprayed loaf pan. This formulation is created with the products Sapore Softgrain Sweet 5 Grain, Sapore Panarome and S500 Green A+. view less | |
| Chocolate Zucchini Bride & Groom Cake Pops | Peter's Chocolate | This is a recipe for Chocolate Zucchini Bride & Groom Cake Pops utilizing the products Gerken's® Cocoa Powders 22/24 Garnet™, Peter's® Semisweet Chocolates Burgundy®, Peter's® Icecap® Caps White Icecap®, and Peter's® Icecap® Caps Eastchester® with all-purpose flour...view more This is a recipe for Chocolate Zucchini Bride & Groom Cake Pops utilizing the products Gerken's® Cocoa Powders 22/24 Garnet™, Peter's® Semisweet Chocolates Burgundy®, Peter's® Icecap® Caps White Icecap®, and Peter's® Icecap® Caps Eastchester® with all-purpose flour, baking soda, baking powder, salt, sugar, vegetable oil, pure vanilla extract, cinnamon, eggs, zucchini, and lollipop sticks. view less | |
| Fried Green Tomatoes | Christopher Ranch | Fried Green Tomatoes are made by placing the tomato slices between two layers of double-thick paper towels. Lightly press to remove excess moisture. Prepare a breading station: Place three shallow bowls near the stove. Blend the flour, salt and pepper in ...view more Fried Green Tomatoes are made by placing the tomato slices between two layers of double-thick paper towels. Lightly press to remove excess moisture. Prepare a breading station: Place three shallow bowls near the stove. Blend the flour, salt and pepper in the first bowl. In the second bowl, mix the eggs and water. Fill the third bowl with the panko bread crumbs. Take individual slices of green tomatoes and dredge them in the flour to coat. Shake off any excess flour. Dip in the egg mixture and coat in the panko crumbs. Lay the slices in a single layer on a rimmed baking sheet. In a deep skillet add enough vegetable oil so it is about 2 inches deep. Add the garlic. Heat the oil to 375 degrees over medium-high heat. When the garlic cloves turn golden-brown, remove them from the oil and discard. Carefully place a few tomato slices in the hot oil. Don’t overcrowd the pan. Flip or turn once and fry until golden brown on all sides. With a slotted spoon, remove the hot pieces and drain on a plate lined with paper towels. Sprinkle with kosher salt to taste. Repeat with the remaining tomato slices. Arrange on a platter and serve while hot. view less | |
| Garlic Cheese Soup | Christopher Ranch | Garlic Cheese Soup is prepared by melting the butter or oil in a medium-large pot, add the onion and garlic, and saute slowly until soft. Add the flour and cook another 3 minutes, stirring constantly. Slowly add the stock and milk and bring to a boil, sti...view more Garlic Cheese Soup is prepared by melting the butter or oil in a medium-large pot, add the onion and garlic, and saute slowly until soft. Add the flour and cook another 3 minutes, stirring constantly. Slowly add the stock and milk and bring to a boil, stirring frequently. Stir in the cheese and whisk until melted. Serve garnished with paprika and chives. view less | |
| Garlic Pizza Crust | Christopher Ranch | Garlic Pizza Crust is prepared by dissolving yeast in water and add sugar. Wait a few minutes. Add oil and salt and garlic. Mix in 3 cups flour and whip about 10 min till it leaves the side of the mixer bowl. Add remaining flour w/ dough hook or by hand. ...view more Garlic Pizza Crust is prepared by dissolving yeast in water and add sugar. Wait a few minutes. Add oil and salt and garlic. Mix in 3 cups flour and whip about 10 min till it leaves the side of the mixer bowl. Add remaining flour w/ dough hook or by hand. Knead till smooth, allow to rise twice in the bowl punch down. Use fingers press out to edges. Makes 2 pizzas, cookie sheet size, let rise a bit and top bake at 425 for 20 min. Crust smells slightly like garlic bread but is not strong. We usually make one cheese and the other with ground. beef, ham, onion and mushroom. This makes 2 cookie sheet sized or 12 after school snack size I form them in the bottom of a cheapo pie pan, top and bake completely and put them in zip bags. view less | |
| Healthy Beef Stew | Christopher Ranch | Healthy Beef Stew is made by tossing beef stew meat with flour and pepper and place in a 3 1/2 quart or larger crockpot. Add remaining ingredients except beans and pasta. Stir well. Cover and cook on low for 10-12 hours until beef is tender. Stir in green...view more Healthy Beef Stew is made by tossing beef stew meat with flour and pepper and place in a 3 1/2 quart or larger crockpot. Add remaining ingredients except beans and pasta. Stir well. Cover and cook on low for 10-12 hours until beef is tender. Stir in green beans and pasta. Increase heat to high and cover crockpot. Cook 8-12 minutes longer until pasta is tender. view less | |
| Spinach-Cheese Casserole | Christopher Ranch | Spinach-Cheese Casserole is made by preheating the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Drain the spinach well. If using onion and garlic, sauté them first in 2 tablespoons of the melted butter. Mix the spinach, eggs, butter, cottage cheese, flour...view more Spinach-Cheese Casserole is made by preheating the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Drain the spinach well. If using onion and garlic, sauté them first in 2 tablespoons of the melted butter. Mix the spinach, eggs, butter, cottage cheese, flour, and cheese in a large mixing bowl. Add the onions and garlic, if desired. Season with salt and pepper. Pour all into the prepared dish, and bake for 1 hour. view less | |
| Creamy Chicken and Veggies | Christopher Ranch | Creamy Chicken and Veggies is made by In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.;In small bowl, stir together light sour cream, flour...view more Creamy Chicken and Veggies is made by In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.;In small bowl, stir together light sour cream, flour, pepper, and thyme until well blended. Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. view less | |
| Turkey Pot Pie with Rosemary Roux | Christopher Ranch | Turkey Pot Pie with Rosemary Roux is made by melting the butter in a medium skillet over medium heat. Add the shallots and rosemary and cook, stirring often, until tender, 5 minutes. Stir in the flour and cook, stirring constantly, until the raw flour tas...view more Turkey Pot Pie with Rosemary Roux is made by melting the butter in a medium skillet over medium heat. Add the shallots and rosemary and cook, stirring often, until tender, 5 minutes. Stir in the flour and cook, stirring constantly, until the raw flour taste cooks off, about 3 minutes. Stir in the broth and wine until well combined, then slowly bring to a simmer. Cook until thickened, about 10 minutes. Season well with salt and pepper to taste. Place the turkey, peas and onions and carrots in a 2-quart casserole or deep-dish pie dish. On a lightly floured surface, roll out the dough to about 10 by 14 inches, then cut it to fit the pan you are using with about 1 inch extra all around. If you like, cut some of the scraps into shapes to decorate the top of the potpie. Pour the sauce into the casserole, then top with the pastry. Vent in a few places, then add any decorations, using a little water as glue, then brush the entire surface with the egg wash. Bake until the pastry puffs and reaches a deep golden brown and the inside is bubbly, 25-30 minutes. Serve hot, in shallow bowls. view less | |
| Grilled or Broiled Trout | Christopher Ranch | Grilled or Broiled Trout in is made by In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of the stove. In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk unt...view more Grilled or Broiled Trout in is made by In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of the stove. In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about 1/4 cup, about 2 minutes. Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout. Preheat grill or broiler until very hot. Brush both sides of trout with butter, or spray with oil. Season to taste with salt and pepper. Grill or broil fish with the flesh close to the source of heat until it is opaque, flaky and beginning to brown, 2 to 4 minutes. Do not overcook. Top fish with sauce of choice, and serve immediately. view less | |
| Spanish Stew | Christopher Ranch | Spanish Stew is made by removing the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very we...view more Spanish Stew is made by removing the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew. view less | |
| Pan Fried Pork Chops | Christopher Ranch | Pan Fried Pork Chops are made by washing the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from th...view more Pan Fried Pork Chops are made by washing the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes. view less | |
| Garlic Fingers | Christopher Ranch | Garlic Fingers is prepared by preheating the oven to 450 degrees F. Gently saute the garlic in 2 tablespoons butter for about 10 minutes until tender but not brown. Sift flour, baking powder and salt into a mixing bowl. Cut in 4 T butter until mixture is ...view more Garlic Fingers is prepared by preheating the oven to 450 degrees F. Gently saute the garlic in 2 tablespoons butter for about 10 minutes until tender but not brown. Sift flour, baking powder and salt into a mixing bowl. Cut in 4 T butter until mixture is crumbly like cornmeal. Add parsley, dill, and milk, stir just until evenly moist. Pour into well-greased 8 x 8-inch pan. Spread garlic on top, then cover with cheese. Bake for 25 to 30 minutes. Cool slightly and cut into fingers. For a variation, combine 1 cup of thinly sliced onions in with the garlic before you saute them. view less | |
| Fish with Sage and Garlic Sauce | Christopher Ranch | Fish with Sage and Garlic Sauce is prepared by preheating oven to 400 degrees. Separate and peel the garlic and simmer in water until they are soft, approximately 20 minutes. Reserve several whole cloves and let the rest simmer for 10 minutes more. Push through a fine strainer so you have about 1/4 cup of puree. Season the fish with salt and pepper and roll in flour...view more Fish with Sage and Garlic Sauce is prepared by preheating oven to 400 degrees. Separate and peel the garlic and simmer in water until they are soft, approximately 20 minutes. Reserve several whole cloves and let the rest simmer for 10 minutes more. Push through a fine strainer so you have about 1/4 cup of puree. Season the fish with salt and pepper and roll in flour then saute fillets in the olive oil with the whole garlic cloves until just browned on high heat. Place in oven to bake until firm. Heat the sage broth garlic puree and cream and whisk until just thickened. Pour the sauce over the fish a few minutes before it is done. view less | |
| Creamy Onions with Pistachios | Christopher Ranch | Creamy Onions with Pistachios are made by In a medium saucepan, cover onions with boiling water, bring to a boil and boil 3 minutes. Drain, rinse with cold water. Cut away root ends; gently squeeze toward stem ends to slip of skins. Cut a shallow “x” on each root end to help keep onion intact. In the clean saucepan, cover peeled onions with boiling water; bring to a boil, uncovered and boil until tender, 15 minutes. Drain. In the clean dry saucepan melt butter over low heat. Stir in flour...view more Creamy Onions with Pistachios are made by In a medium saucepan, cover onions with boiling water, bring to a boil and boil 3 minutes. Drain, rinse with cold water. Cut away root ends; gently squeeze toward stem ends to slip of skins. Cut a shallow “x” on each root end to help keep onion intact. In the clean saucepan, cover peeled onions with boiling water; bring to a boil, uncovered and boil until tender, 15 minutes. Drain. In the clean dry saucepan melt butter over low heat. Stir in flour until smooth. Off heat, gradually stir in milk, keeping smooth. Stir in onions and heat to serving temperature. Off heat, stir in cheese and salt until cheese melts. Top with pistachios. view less | |
| Classic Creamed Spinach | Christopher Ranch | Classic Creamed Spinach is made by removing tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely. Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour...view more Classic Creamed Spinach is made by removing tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely. Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes. view less | |
| Creamy Garlic Spinach Soup | Christopher Ranch | Creamy Garlic Spinach Soup is made by chopping spinach coarsely. Combine with chicken broth and carrots in 2- to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. ;Meanwhile, sauté onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should NOT be browned! Add flour...view more Creamy Garlic Spinach Soup is made by chopping spinach coarsely. Combine with chicken broth and carrots in 2- to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. ;Meanwhile, sauté onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should NOT be browned! Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and fresh ground pepper to taste. ;Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons. view less | |
| Garlic and Cheese Scones | Christopher Ranch | Garlic and Cheese Scones are made by preheating the oven at 425 degrees F (220 degrees C) and lightly grease a baking sheet. ;In a large bowl, sift flour and salt together. Lightly rub in butter with finger tips until mixture looks like coarse breadcrumbs...view more Garlic and Cheese Scones are made by preheating the oven at 425 degrees F (220 degrees C) and lightly grease a baking sheet. ;In a large bowl, sift flour and salt together. Lightly rub in butter with finger tips until mixture looks like coarse breadcrumbs. Add garlic,cheese and salt to mixture. ;Form a hole in the center of the mixture and pour in milk, setting aside 1 tsp. of milk for glazing the scones. Carefully mix until combined. ;Place onto a lightly floured board and knead lightly and briefly. Be careful to not overwork the dough. Shape dough to form a 1 inch thick round. Cut dough round into 8 wedges. ;Place on greased baking sheet and brush with remaining milk. Bake in oven for 10 to 20 minutes, or until scones are a light brown color. Serve hot or let cool on a wire rack. view less | |
| Pot au Feu | Christopher Ranch | Pot au Feu is made by seasoning beef with salt and pepper, sprinkle a little flour over to lightly coat the meat. Brown in a pot, turning over to brown the other side as well. Place meat into an oven proofed casserole or even better into a slow cooker. Se...view more Pot au Feu is made by seasoning beef with salt and pepper, sprinkle a little flour over to lightly coat the meat. Brown in a pot, turning over to brown the other side as well. Place meat into an oven proofed casserole or even better into a slow cooker. Set Aside. In a pan, saute bacon, onions, garlic, carrots, then add tomatoes, leek; when the vegetables are quite tender, pour in the beef stock. Bring to a boil and add to the meat in the casserole or slow cooker. Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone. Serve with roasted or boiled potatoes, this dish is traditionally served with mustard and coarse salt. If you want a more Mediterranean approach, use less meat and more vegetables and herbs. Pair it with a glass of red wine. view less | |
| Marinated Pot Roast | Christopher Ranch | Marinated Pot Roast is made by placing meat in plastic bag. Mix tomato juice and next 8 ingredients together to make marinade. Pour over meat in bag. Marinate overnight in refrigerator. Place onions, carrots, meat and marinade in crock-pot. Cover and cook on low 8 to 10 hours.; **Thicken gravy with flour...view more Marinated Pot Roast is made by placing meat in plastic bag. Mix tomato juice and next 8 ingredients together to make marinade. Pour over meat in bag. Marinate overnight in refrigerator. Place onions, carrots, meat and marinade in crock-pot. Cover and cook on low 8 to 10 hours.; **Thicken gravy with flour and water mixture. (Or use cornstarch and water mixture.) Goes well with green beans. You can also prepare this the night before and then cook in the oven for an hour. *NOTE: If you’ll be pressed for time on the evening you plan to serve this, you can actually go ahead and cook it the night before (instead of allowing it to marinate overnight). Then just let it cool and return to refrigerator. All you’ll need to do at suppertime is put it all in a pot and warm it on the stove! view less | |
| Fried Onions: Cipolle Fritte | Christopher Ranch | Fried Onions: Cipolle Fritte are made by In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine. Gradually add the milk until the batter is smooth. Fold in the cheese and garlic and let rest 30 minutes. Bring 2 quarts of water...view more Fried Onions: Cipolle Fritte are made by In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine. Gradually add the milk until the batter is smooth. Fold in the cheese and garlic and let rest 30 minutes. Bring 2 quarts of water to a boil and add 1-tablespoon salt. Blanch the onions in the boiling water for 2 minutes, then refresh in ice water. Drain and pat dry with paper towels. Fold the parsley into the batter. Beat the egg whites to stiff peaks and fold into the batter. In a large, relatively tall-sided pan, heat the oil over high heat. Using tongs, dip each onion into the batter, shaking off the excess, then fry in the hot oil until golden brown on all sides. Remove with a slotted spoon or spider, drain on a plate lined with paper towels and season with salt. Serve hot. view less | |
| Pork with Sweet Garlic and Fennel | Christopher Ranch | Pork with Sweet Garlic and Fenbel is made by preheating the oven to 300 degrees. In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes. Season the pork chops with salt and pepper and dredge them in the flour...view more Pork with Sweet Garlic and Fenbel is made by preheating the oven to 300 degrees. In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes. Season the pork chops with salt and pepper and dredge them in the flour. Add the pork chops to the pan and cook 1-minute on each side, until evenly browned. Remove the skillet from heat and sprinkle 1-teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the other side. Add the wine and sweet garlic and place the skillet in the oven to cook for 15 minutes, until just cooked through. Garnish with the fennel fronds and serve immediately. Combine oil and garlic in a 12 to 14-inch saute pan and cook over high heat until cloves are browned. Add Cinzano and reduce liquid until syrupy. view less | |
| Greek Moussaka | Christopher Ranch | Greek Moussaka is made by cooking the onions and garlic in 2 tablespoons of the oil until browned. Add the lamb and cook over high heat for 3-4 min. Add the red wine, tomato puree, tomatos, cinnamon, and oregeno. Simmer 30-40 minutes, stirring occasionally. Slice aubergines and brush with olive oil. Fry on both sides until brown. Use half to create a layer along the bottom of a 2.5 liter oven safe dish, season well. Remove cinnamon stick from sauce, spread half of it over aubergines. Repeat with remaining aubergines and sauce. Preheat oven to 200. Melt butter in a nonstick pan, then add flour...view more Greek Moussaka is made by cooking the onions and garlic in 2 tablespoons of the oil until browned. Add the lamb and cook over high heat for 3-4 min. Add the red wine, tomato puree, tomatos, cinnamon, and oregeno. Simmer 30-40 minutes, stirring occasionally. Slice aubergines and brush with olive oil. Fry on both sides until brown. Use half to create a layer along the bottom of a 2.5 liter oven safe dish, season well. Remove cinnamon stick from sauce, spread half of it over aubergines. Repeat with remaining aubergines and sauce. Preheat oven to 200. Melt butter in a nonstick pan, then add flour and cook for one minute. Lower the heat and beat in the milk until slightly thickened, simmer for 10 min, stirring occasionally. Stir in the cheese and nutmeg, season. Pour the topping over the lamb and bake for 30-40 min, until golden brown and bubbling. view less | |
| Huevos con Almejas (Poached Eggs with Clam Sauce) | Christopher Ranch | Huevos con Almejas (Poached Eggs with Clam Sauce) are made by in a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. ;Add the garlic, and cook an additional minute. ;Add the wine and clams, turn up the heat and cook covered until clams open. Remove the clams. Add stock and pepper flakes and bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour...view more Huevos con Almejas (Poached Eggs with Clam Sauce) are made by in a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. ;Add the garlic, and cook an additional minute. ;Add the wine and clams, turn up the heat and cook covered until clams open. Remove the clams. Add stock and pepper flakes and bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour. Add the parsley and season with salt and pepper. To poach the eggs: Fill a large skillet full of water and a few drops of vinegar and bring to a boil. Break the eggs into individual cups and add one at a time to the water. Using a slotted spoon, wrap the whites around the yolks. Cook until done, about 4 minutes. Spoon some sauce into four shallow bowls, then rim each with the clams. Place a poached egg in the center of each. Serve with chunks of grilled bread. view less | |
| Sea Scallops with Wilted Lemon Spinach | Christopher Ranch | Sea Scallops with Wilted Lemon Spinach is made by preheating the oven to 375 degree F. Next dust each scallop with flour and season with salt and pepper. Put the butter in a 10- or 12-inch oven-proof saute pan and melt it over medium-high heat. When the b...view more Sea Scallops with Wilted Lemon Spinach is made by preheating the oven to 375 degree F. Next dust each scallop with flour and season with salt and pepper. Put the butter in a 10- or 12-inch oven-proof saute pan and melt it over medium-high heat. When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 5-7 minutes. Meanwhile, pour the olive oil into a saute pan and heat it over medium-high heat. Add the spinach and lemon juice and saute until the spinach is just wilted, approximately 2 minutes. Season the spinach with salt and pepper. Transfer the spinach to a platter and cover loosely with foil to keep it warm. Remove the pan from the oven, remove the skewers from the scallops and arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve. view less | |
| Roasted Garlic Soup | Christopher Ranch | Roasted Garlic Soup is prepared by preheating an oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (Now you can do the same thing with the garlic heads but wrap the heads with oil on top of them in aluminum foil so they don’t brown so quick). Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour...view more Roasted Garlic Soup is prepared by preheating an oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (Now you can do the same thing with the garlic heads but wrap the heads with oil on top of them in aluminum foil so they don’t brown so quick). Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate). Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. view less | |
| Lamb Stew with Cippolline Onions and Potatoes | Christopher Ranch | Lamb Stew with Cippolline Onions and Potatoes are made by heating the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the p...view more Lamb Stew with Cippolline Onions and Potatoes are made by heating the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. view less | |
| Lamb Stew with Cippolline Onions and Potatoes | Christopher Ranch | Lamb Stew with Cippolline Onions and Potatoes is prepared by heating oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the po...view more Lamb Stew with Cippolline Onions and Potatoes is prepared by heating oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. view less | |
| Stir-Fried Pork | Christopher Ranch | Stir-Fried Pork is made by using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about 1/8-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches long, and place in a bowl. Add the Marinade ingredients and toss lightly to coat. Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator, or overnight. Combine the Sauce ingredients and stir to dissolve the sugar. Heat a wok or a skillet, add the oil, and heat until very hot. Add the pork shreds and stir-fry over high heat, stirring continuously, until the meat loses its raw color and separates. Remove with a handled strainer or a slotted spoon and drain in a colander. Clean out the pan. Arrange the leeks in a mound on a platter, making a slight indentation in the center for the meat. Reheat the pan, add the sauce mixture, and heat, stirring continuously, until thickened. Add the cooked meat, toss lightly to coat, and spoon over the leeks. Toss the leeks and pork lightly before spooning the mixture into the Mandarin pancakes or flour...view more Stir-Fried Pork is made by using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about 1/8-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches long, and place in a bowl. Add the Marinade ingredients and toss lightly to coat. Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator, or overnight. Combine the Sauce ingredients and stir to dissolve the sugar. Heat a wok or a skillet, add the oil, and heat until very hot. Add the pork shreds and stir-fry over high heat, stirring continuously, until the meat loses its raw color and separates. Remove with a handled strainer or a slotted spoon and drain in a colander. Clean out the pan. Arrange the leeks in a mound on a platter, making a slight indentation in the center for the meat. Reheat the pan, add the sauce mixture, and heat, stirring continuously, until thickened. Add the cooked meat, toss lightly to coat, and spoon over the leeks. Toss the leeks and pork lightly before spooning the mixture into the Mandarin pancakes or flour tortillas. view less | |
| Cinco de Mayo Chicken Enchiladas | Christopher Ranch | Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour...view more Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. view less | |
| Three Meat Chili | Christopher Ranch | Three Meat Chili is made by coating the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden. ;Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and reserve. Sprinkle the beef and pork cubes evenly with the salt, pepper, and masa corn flour...view more Three Meat Chili is made by coating the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden. ;Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and reserve. Sprinkle the beef and pork cubes evenly with the salt, pepper, and masa corn flour. Toss with your hands to coat evenly. Heat a large, heavy skillet over medium-high heat. When it is hot, coat the bottom of the skillet with a thin layer of olive oil. Quickly sear the beef and pork in small batches, taking care not to crowd the pan. Add browned meat to the sausage and onions in the stockpot as you go. When all the meat has been seared, carefully add the beer to the skillet. Stir to scrape up the browned bits, then add to the stockpot along with the tomatoes, tomato sauce, and beef broth. Stir to combine, then add the cumin, paprika, chipotle chiles, oregano, and cocoa powder. Stir and bring to a low boil. Lower heat to simmer and cook, stirring occasionally, for 2 to 3 hours until meat is tender but not falling apart. (Hint: Use a flame-tamer to keep the meat from sticking to the bottom of the pot.) view less | |
| Chicken and Lobster Pot Pie | Christopher Ranch | Chicken and Lobster Pot Pie is made by cooking the lobster. Remove meat from shells. Cut into large bite size pieces. Reserve in the refrigerator until needed. Cut the chicken into 1 to 2-inch pieces. Season with salt and pepper. Lightly dust with flour. ...view more Chicken and Lobster Pot Pie is made by cooking the lobster. Remove meat from shells. Cut into large bite size pieces. Reserve in the refrigerator until needed. Cut the chicken into 1 to 2-inch pieces. Season with salt and pepper. Lightly dust with flour. In a large skillet, heat 2 tablespoons oil. Over high heat, saute the chicken until golden in color, about 5 minutes. Remove chicken and transfer to a plate. Add the remaining 2 tablespoons oil and 2 tablespoons butter. Over medium heat, saute the potatoes, pearl onions, and carrots for 1 to 2 minutes. Add garlic, red pepper flakes, thyme, and bay leaf. Continue to saute until vegetables are glazed, about 2 to 3 minutes. Deglaze with white wine and reduce by half. Add the tomato paste, chicken stock, and 1 cup cream. Bring to a boil, and reduce by half. Add the reserved chicken and lobster pieces. Continue to cook and stir until well incorporated. Season to taste with salt and pepper. Stir in peas. Transfer mixture into 4 soup bowls or 2-cup ramekins and allow to cool. Preheat oven to 400 degrees F. Roll out puff pastry into 1/4-inch thickness. Measure diameter of serving bowls. Cut 4 circles of puff pastry at least 1-inch bigger than diameter of serving bowls. Please refer to pdf for entire recipe. view less | |
| Roasted Tomato Soup | Christopher Ranch | Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside. Heat the butter in a large saucepan over medium heat until foamy. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened (7-10 minutes). Add the flour...view more Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside. Heat the butter in a large saucepan over medium heat until foamy. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened (7-10 minutes). Add the flour and cook, stirring constantly, until thoroughly combined (about 30 seconds). Whisking constantly, gradually add the chick broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors (about 10 minutes). Strain the mixture in a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; Add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and the remaining strained liquid in the saucepan. Add the cream and warm over low heat until hot, (about 3 minutes) off the heat, stir in the brandy and season with cayenne to taste. Serve Immediately. view less | |
| Onion Soup with Oven-Crisped Cippolline and Swiss Toasts | Christopher Ranch | Onion Soup with Oven-Crisped Cippolline and Swiss Toasts is made by a series of steps. To make the soup, heat the butter and oil in a large, heavy-bottomed pot over medium heat. Add the onions and shallots and saute gently for 20-25 minutes, or until soft and caramelized. Sprinkle the flour...view more Onion Soup with Oven-Crisped Cippolline and Swiss Toasts is made by a series of steps. To make the soup, heat the butter and oil in a large, heavy-bottomed pot over medium heat. Add the onions and shallots and saute gently for 20-25 minutes, or until soft and caramelized. Sprinkle the flour over the onions and shallots, stir and cook for a few minutes longer. Pour in the broth and wine. Add the bay leaves, thyme, cracked pepper, carrot and orange peel. Bring to a boil, reduce the heat to low. Add the beef and bone if using. Transfer to a slow cooker and simmer on low for 6 hours or on high for 3 hours and 30 minutes, or until slightly thickened and caramel in color. Remove the bay leaves, orange peel, and thyme sprigs and discard. Remove the carrot and mash until smooth; set aside. Correct the seasoning of the soup as needed. Important: crockpot must be monitored. Preheat oven 400F. Arrange two racks: positions A and C. To make the onion garnish, peel the cipollini onions and slice into thin onion rings. Add pinches of the other ingredients. Stir in just enough mashed carrot (about 1 tablespoon) to coat the onion and make the other ingredients stick. Spread the onion mixture on a sprayed nonstick cookie sheet and bake at 400F on the lower rack for 10 to 12 minutes, taking care not to burn or over-dry. Stir or flip the onions once or twice. Meanwhile, to make the toasts, arrange the bread slices on a baking sheet and top with cheese. view less | |
| Wurzelbrot 20% Base | Abel & Schafer | Wurzelbrot 20% Base is a bread base that is characterized as a special blending of flours and malts. |
