Savory Mustard Sole

6 fillets of sole
1/4 cup butter, melted
juice of 1 lemon
5 shallots, peeled and finely chopped
1/2 cup dry white wine
3/4 cup heavy cream
2 tablespoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat the oven to 425 degrees F.

Arrange fish in a baking dish.

Combine butter and lemon juice and pour over the fish.

Place shallots and wine in a saucepan and boil gently until wine has evaporated.

Mix together cream, mustard, salt and pepper and add to shallots. Bring to a boil and remove from heat. Cool and pour over the fish.

Bake for 10 minutes or until the fish flakes easily.

Makes 6 servings.


Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Black Bean Tostadas with Smoky Salsa

Also known as Rick Bayless’ Black Bean Tostadas with Smoky Salsa

1/2 pound tomatillos
2 cans (15 to 19 ounces each) black beans, drained
1/2 medium onion, coarsely chopped
4 garlic cloves, each cut in half
3 tablespoons vegetable oil or fresh pork lard
1 small chipotle chile in adobo plus 1 tablespoon adobo*
1/2 teaspoon salt
12 tostada shells ( lat, crispy tortillas), warmed**
1/2 head Iceberg or Romaine lettuce, thinly sliced
4 ounces queso fresco (Mexican fresh cheese – creme fraiche) or farmer cheese, crumbled

Remove papery husk from tomatillos and discard. Rinse tomatillos.

In 1-quart saucepan, place tomatillos and enough water to cover; heat to boiling over medium heat. Cook 4 to 5 minutes or until tomatillos turn from bright green to olive green. Drain; cool 10 minutes.

Meanwhile, in food processor with knife blade attached, combine beans, onion, and 2 garlic cloves; pulse until smooth.

In 2-quart saucepan, heat oil over medium heat until hot. Add bean mixture and cook 4 minutes, stirring frequently. Remove saucepan from heat; keep warm. Wash and dry processor and blade.

In food processor with knife blade attached, combine tomatillos, chipotle chile, adobo, salt, and remaining 2 garlic cloves, and pulse about 10 times or until salsa is almost smooth. Makes about 2/3 cup.

Assemble tostadas: If bean mixture is really thick, stir in a little hot water. Spread some bean mixture over each tostada. Top with some lettuce and cheese. Serve with salsa.

Makes 6 main-dish servings.

*Canned chipotle chiles are smoked jalapeno chiles packed in a thick vinegary sauce called adobo. Look for chipotle chiles in Hispanic markets or in some supermarkets. If you prefer a milder salsa, use 1 tablespoon adobo and do not add chipotle chile.

**If you can’t find tostada shells, you can use corn tortillas and fry them in a skillet, 1 at a time, in a small amount of oil until lightly browned and crisp. Drain on paper towels.


Cuisinart Chef’s Classic Non-Stick Hard Anodized, 17 Piece Set, Black

Ranchero Macaroni Bake

1 can (26 oz.) Cream of Mushroom Soup
1 cup milk
1 cup Chunky Salsa
3 cups shredded Cheddar or Monterey Jack cheese
6 cups hot cooked elbow pasta
1 cup coarsely crushed tortilla chips

Mix soup, milk, salsa, cheese and pasta in 3-qt. shallow baking dish.

Bake at 400°F for 20 minutes or until hot. Stir. Top with chips. Bake 5 minutes more.

Serves 6


Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt

Pecan and Cheese Stuffed Mushrooms

24 large mushroom caps
Juice of 3 large lemons
1 teaspoon olive oil
1 teaspoon butter
2 teaspoons dried dill weed
1 medium onion, diced finely
2 green onions, diced
2 small cloves of garlic, minced
Dash pepper and salt
7 ounces fresh or frozen spinach cooked, drained and chopped
1/2 to 3/4 cup finely diced pecans
1/4 teaspoon cayenne pepper
2 ounces Swiss cheese, shredded
2 ounces Cheddar cheese, shredded
1 ounce Gruyere cheese, shredded

Toss mushrooms in lemon juice. Let stand while making stuffing.

Heat oil with butter in heavy skillet or deep pan over medium heat. Add onions and cook until soft. Increase heat to medium-high. Stir in pecans and cook about one minute. Add green onions and garlic and cook another minute, stirring constantly. Add spinach and cook briefly until excess moisture has evaporated.

Let cool. Stir in cheeses, dill, salt, pepper and cayenne pepper.

Prepare fire. When coals are very hot, spread sheet of foil over grill and brush with oil. Punch 12 holes into foil.

Meanwhile, stuff mushrooms. Arrange on foil and grill until filling is hot, 8 to 10 minutes. Serve immediately.

Note: If using frozen spinach, prepare according to package omitting the salt and butter. Use water only.


Top Rated Zulay Premium Quality Metal Lemon Lime Squeezer – Manual Citrus Press Juicer

Peanut Butter Oatmeal Cookies

1 cup margarine
1 cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups quick-cooking rolled oats
1 and 1/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, beat together margarine and peanut butter until smooth. Beat in the sugars until smooth, then beat in the eggs and vanilla.

In a small bowl, blend together remaining ingredients and add them, a little at a time, to the peanut butter mixture.

Drop the dough by rounded teaspoonfuls on ungreased baking sheets. Bake 12 minutes, or until lightly browned.

Remove from baking sheets and cool completely on wire racks.

Store in tightly covered containers or freeze.

Makes 6 dozen small cookies


Cooking with Brown Sugar: 51 Recipes

Peanut Butter Butterscotch Bars

2 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter
2 1/2 cups graham cracker crumbs
2 cups miniature marshmallows
3/4 pound butterscotch chips
3 tablespoons peanut butter
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Butter a 9 X 13 baking pan.

Combine eggs, sugars and butter in a large, heavy saucepan. Bring to a boil and cook over low for about 2 minutes, stirring constantly.

Remove from heat and add the Graham crumbs, marshmallows and coconut. Spread mixture on bottom of prepared pan.

Melt butterscotch chips and peanut butter together. Spread over the top of the bars.

Chill for at least 6 hours before cutting into squares.

Makes 2 dozen bars.


Cooking with Brown Sugar: 51 Recipes

Neapolitan Meatballs

1/2 cup bulgur, rinsed
2 tablespoons extra-virgin olive oil, divided
8 garlic cloves, thinly sliced
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (28 ounce) cans fire-roasted diced tomatoes
4 cups diced plum tomatoes
2 cups cubed whole-wheat bread
1 large egg
1 large egg white
16 ounces ground sirloin
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt
1/2 teaspoon sugar, if desired

In a medium bowl, place bulgur and add enough hot water to cover by about an inch. Cover and let sit for 30 minutes. Drain well, pressing on the grain to remove excess liquid.

Meanwhile, in a Dutch oven, heat 1 tablespoon oil over medium-low. Stir in garlic, oregano and crushed red pepper and cook until fragrant and softened, about 1 minute. Stir in tomatoes, increase heat to medium-high and bring to a simmer. Reduce heat to low, partially cover and let simmer while you continue on making the meatballs.

In a medium bowl, put bread cubes, cover with cold water and let soak for about 5 minutes. Drain away the water and squeeze the bread with your hands to remove excess water.

In a large bowl, whisk together egg and egg white. Add drained bulgur, the bread, sirloin, Parmesan, cinnamon, pepper and salt. Mix until combined and then form into 24 meatballs.

In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Place half the meatballs in the skillet and cook, turning occasionally, until browned all over, about 3 to 5 minutes. Move meatballs to a paper towel-lined plate. Add the remaining meatballs to the pan and repeat the process.

With a potato masher, press down the simmering tomato sauce to break down any large chunks. Add the meatballs to the sauce and simmer over low heat, partially covered, for 50 minutes.

Before serving, be sure to taste the sauce; if it seems a little tart, go ahead and add the sugar, if desired. Season with additional fresh ground black pepper to taste.

Makes about 8 servings of 3 meatballs each.


23 Nylon Cooking Utensils

Hawaiian Honey Macadamia Bars

Crust:
2 cups all purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted

Filling:
1 cup honey
3 eggs
1/4 cup butter or margarine, melted
1 cup coconut
1 cup white chocolate chips
2 teaspoons grated lime peel
1 cup coarsely chopped roasted macadamia nuts

Heat oven to 350F. Grease 13 x 9 inch baking pan.

Stir together all crust ingredients in large bowl until crumbly but well blended. Press firmly over bottom of prepared pan. Bake 15 to 20 minutes or until light golden brown.

Meanwhile, in medium bowl, combine honey, eggs and butter; whisk just until blended. Stir in coconut, white chips and lime peel.

Spread filling over partially baked crust. Sprinkle with nuts. Return to oven and bake 30 to 35 minutes or until filling
is set.

Cool; cut into bars.

36 bars.


Cooking with Brown Sugar: 51 Recipes

Cucumber and Sour Cream Dressing

1/2 cucumber, peeled, seeded and grated
1/4 teaspoon salt
Dijon style mustard
1 tablespoon vinegar
salt and pepper to taste
1/2 cup sour cream
1/4 cup plain yogurt
1 tablespoon snipped fresh dill

In a small sieve set over a bowl, toss cucumber with salt and let drain 10 minutes.

In a blender, blend mustard, salt and pepper to taste. Add sour cream, yogurt and fresh dill. Blend the mixture, scraping down the sides until it is smooth. Add the cucumber and blend until combined.


NutriBullet 12-Piece High-Speed Blender/Mixer System, Gray