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Back To Top   Prep Time: About 1 hour Makes: 4-6 Servings Ingredients: 2 cups sugar 1/2 cup cocoa 3/4 cup whole milk (or low-fat milk, not non-fat) 2 tablespoons butter 1 teaspoon vanilla extract Nonstick cooking spray Preparation: Spray a large, heavy pot with cooking spray. Over medium heat, combine sugar, cocoa, and milk with a wooden spoon or whisk until the sugar and cocoa are dissolved. Clip a candy thermometer to the side of the pot. Make sure it rests in the mixture without touching the bottom of the pot. Bring cocoa mixture to a boil --- when the temperature reads 212 degrees --- Continue to cook the mixture, stirring only if necessary to prevent burning, until the temperature reaches a soft boil or 238 degrees. Remove from heat and without stirring, add the butter. (* Note - At this point, stir in the butter to make the mixture a perfect hot-fudge sauce for ice cream.) Cool the mixture by immersing the bottom of the pot in cool water. When cooled, add vanilla extract. Beat mixture until just creamy, and as it thickens, spread into a lightly buttered 8x8x2-inch pan. Cut into squares before it hardens. Enjoy! Share this fudge with someone you love! Back To Top  Prep Time: About 40 minutes Makes: 4 Servings Ingredients: 1 uncooked pizza dough, divided in half 8 ounces Mascarpone cheese 6 ounces bittersweet chocolate, frozen and then grated 1/2 cup nuts (any variety), finely chopped 2 ripe bananas, thinly sliced Cinnamon Whipped cream 1 tablespoon nuts Preparation: Preheat the oven to 375 degrees. Roll out both halves of dough to fit the pizza pan. Lay 1 half on a baking sheet. Spoon the cheese evenly onto the dough, leaving a 1-inch border. Sprinkle evenly with the chocolate and nuts. Add the banana slices. Place the remaining dough on top and pinch the edges together. Bake for 20 to 25 minutes. Top with a dusting of cinnamon, a dollop of whipped cream, and nuts. Back To Top  Prep Time: About 45 minutes Makes: 4 Servings Ingredients: 2 pounds fresh jumbo shrimp in the shell Black pepper White pepper Gumbo file powder 3 bell peppers (any color), sliced 2 Vidalia onions sliced 5 ribs celery, chopped into 1/4-inch pieces 2 tablespoons Worcestershire sauce 1 1/2 stick butter, sliced into pats 2 lemons, sliced Preparation: Preheat the oven to 350 degrees. Toss the shrimp into a 3-inch deep baking tin. Coat with black pepper. Dust with white pepper, red pepper, and a touch of gumbo file. Layer on the slices of green pepper and onion. Place the celery over the onion and splash on the Worcestershire sauce. Lay the pats of butter and lemon slices over the top. Bake for 10 to 15 minutes. Remove from the oven and stir thoroughly. Return to the oven and cook for 15 minutes longer. (reduce cooking time for smaller shrimp.) Serve with a lot of French bread and white wine. Back To Top  Prep Time: About 2 1/2 hrs. (Including Refrigeration Time) Makes: 8 Servings Ingredients: 1 cup sugar 4 large eggs, beaten slightly 1 cup water 1 14-ounce can condensed milk 1 12-ounce can evaporated milk 1/2 teaspoon vanilla Preparation: Prepare caramel as follows: Place sugar in fireproof bowl over medium heat. Stir until melted (do not burn) and let cool. Mix all other ingredients well and pour over caramel. Place bowl in a double boiler and cook until knife comes out clean. Cool, then refrigerate for 2 hours before serving. Back To Top  Prep Time: Approximately 1 1/2 hours Makes: 4 Servings Ingredients: 1/4 lb chopped bacon 1/2 lb chicken livers flour salt pepper 2 teaspoons oil 1 clove garlic, minced 1 medium onion, chopped finely 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1/4 teaspoon fresh pepper 2 1/2 cups chicken broth 1 cup red wine 1 1/2 cups brown rice Preparation: Spray a casserole dish (eight cups/2L) with non-stick coating. Brown the bacon in a medium-sized skillet. Shake the chicken livers in a mixture of flour, salt and pepper to coat well. Remove bacon pieces from the skillet and add the coated chicken livers, cooking until brown. Remove from the skillet. Add oil to the skillet and saut garlic, onions, basil, parsley and fresh pepper, cooking for a few minutes or until softened. Transfer mixture to prepared casserole dish along with the broth, wine, rice and cooked meat. Place in a 350 F (180 C) oven and bake for one hour and 15 minutes. Back To Top  What will you find Gloria Estefan drinking at her Miami, Florida Restaurant Bongo's Cuban Cafe? The best Cuban drink around, the Mojito. Gloria likes to call it "nuclear lemonade!" (Makes: 1 Serving) Ingredients: 2 ounces of Bacardi Light Rum 1 tablespoon of simple syrup (sugar and water) 1/2 fresh lemon, cut into large pieces Mint leaves A splash of soda  Preparation: Make simple syrup: Heat equal parts sugar and water in a saucepan until just before boiling. Stir until the sugar has completely dissolved. Place the mint leaves and 1 tablespoon of the simple syrup (cooled) in a glass, stir, breaking up the mint leaves. Squeeze the juice from the lemon into the glass. Pour in the rum and stir. Add plenty of ice, then top off the mixture with a splash of soda. Garnish with a sprig of mint and enjoy! Back To Top  Prep Time: About 1/2 hour Makes: 4 Servings Ingredients: 4 bell peppers 2 large onions 4 tomatoes 1 1/2 pounds eggplant 1 pound zucchini 4 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons fines herbes (Mixed herbs) Preparation: Trim stems from peppers, remove seeds and membrane, and cut into julienne strips. Peel and chop onions, tomatoes, eggplant, and zucchini. Heat oil over medium-high heat in a casserole. Add onions and cook them gently until they are very soft, stiring often so they do not brown. Add chopped tomatoes, eggplant, and zucchini to onions, season to taste with salt and pepper, and cook over low heat for 30 minutes, stirring occasionally. When veggies are tender, let cool slightly and sprinkle with fines herbes. Serve warm or at room tempature. Back To Top  Unbelievable!. Goes great with salad and crusty French Bread. Mamma Mia !! Prep Time: About 3 hours (Including Marinating Time) Makes: 8 Servings Ingredients: 1 cup olive oil 3 garlic cloves, peeled and minced 1 cup basil leaves, washed and cut in strips 2 1/2 teaspoons salt 1/2 teaspoon black pepper 4 tomatoes, cubed 16 ounces brie cheese, rind off, cubed 24 ounces linguine, white and green mixed 1 teaspoon olive oil 8 tablespoons freshly grated Parmesan cheese Preparation: Pour olive oil into mixing bowl and stir in garlic, basil, salt, and pepper. Add tomatoes and brie; coat thoroughly and allow to marinate 2 1/2 hours. At mealtime, drop linguine in rapidly boiling water with 1 teaspoon olive oil. Drain and mix with tomato-brie elixir: brie should melt. Sprinkle with fresh Parmesan and serve immediately. Back To Top  Hugh Grant chows down on this tasty dish at West Hollywood's "Mimosa" Cuisine: French Located At: 8009 Beverly Blvd., Los Angeles; (323) 655-8895 Prep Time: About 1 hour Makes: 1 Serving Ingredients: 1/4 cup elbow macaroni 1/4 cup milk 1/4 cup heavy cream 3 tbsp grated Parmesan cheese 2 tbsp chopped prosciutto 1/4 cup grated Swiss cheese Pinch ground nutmeg Salt and pepper to taste Preparation: Preheat oven to 400 degrees F. In a medium saucepan bring 4 cups salted water to boil. Add macaroni and cook until barely tender. Drain well. In medium bowl combine macaroni, milk, cream, Parmesan cheese, prosciutto, nutmeg, salt and pepper. Place mixture in shallow baking dish. Top with Swiss cheese. Bake 20-25 min., or until browned. Let rest for 5 min. Serve. Back To Top  Ingredients: 2 avocados, peeled and stoned 1 medium onion, chopped 2 green chiles, seeded and chopped 1 tablespoon lemon juice 1 teaspoon salt Freshly ground black pepper to taste 4 to 8 tablespoons mayonnaise, to taste 2 medium tomatoes, skinned and finely chopped Tortilla chips, to serve Preparation: Place the avocados, onion, chiles, lemon juice, salt and pepper in a food processor or blender and process until creamy. Add the mayonnaise and process briefly, then turn the mixture into a bowl and stir in the chopped tomatoes. Cover and chill. Serve with tortilla chips. Back To Top  Prep Time: About 1 hour Makes: 4 Servings Ingredients: 2 Idaho baking potatoes 8 oz. of your favorite cheese (cheddar, mozzarella, Gorgonzola work well) 4 oz. sour cream 1/4 cup half-and-half 1/4 cup minced chives hot sauce to taste Preparation: Preheat the oven to 350 degrees. Bake potatoes for 50 minutes until tender. Cut potatoes in half. Scoop inside of potatoes into large mixing bowl, leaving skins intact. Set skins aside. Add cheese, sour cream and half-and-half to potato pulp. Using an electric blender or food processor, mix for several minutes or until smooth and well blended. Restuff potatoes with filling. In oven, heat through for five minutes. Remove from oven. Top with chives and hot sauce. Back To Top  Prep Time: About 3 hrs. Makes: 6 Servings Ingredients: 10 Maui onions sliced 1 stick unsalted butter 12 Roma tomatoes, seeded & chopped (or the canned and drained equivalent) 5 chopped shallots 3 cloves garlic, minced 3 basil leaves, chopped 1 tablespoon extra virgin olive oil 1/2 cup chicken broth ( if necessary ) 12 pieces Chilean sea bass, each 2 inches wide and 2 1/2 inches long Salt and pepper to taste Preparation: In a skillet, cook the onion in the butter on low heat until carmelized ( between 1 and 2 hours ). Pure the tomatoes, shallots, garlic, and basil. Heat the olive oil in a saucepan and then add the pured ingredients and cook on low for 30 minutes. Add chicken broth as necessary to maintain the liquid. Preheat the oven to 425 degrees. Season the bass with salt and pepper to taste and place in a shallow baking dish. Cover the bass with onions. Bake for 10 to 12 minutes. Use 2 pieces of bass per serving and serve over a proportionate amount of space. Back To Top  This is Garner's family's favorite cake, the recipe was given to them by a friend named Shawna Trabert. It's made for every birthday and holiday, and it's always gone by morning, apparently eaten by thieves in the night! Prep Time: about 2 1/2 hrs. (Including Cake Cooling Time) Makes: 10 Servings Cake Ingredients: Nonstick cooking spray All-purpose flour 1 package white cake mix 1/3 cup vegetable oil 1 1/4 cups water 3 egg whites 1 teaspoon vanilla extract 1 3-ounce package sugar-free lemon gelatin Cake Preparation: Preheat the oven to 350 degrees. Grease a bundt pan with the cooking spray and then coat it with flour. In a micing bowl, mix well by hand the remaining ingredients. Pour the batter into the prepared pan abd bake for 40 to 50 minutes. Cool on a rack for 10 minutes. Remove from the pan and let cool for about 1 hour before applying Glaze. Glaze Ingredients: 1 egg white 3 cups confectioner's sugar juice of 1 lemon Glaze Preparation: Mix all the ingredients well and drizzle over the cake. Don't forget to glaze inside the tube area too. Back To Top  Combined Prep & Cooking Time: 20 minutes Makes: 4-6 Servings Ingredients: 1 lb lean ground beef 1 medium onion, chopped 1 ( 16-oz ) can red kidney beans 1 ( 16-oz ) can stewed tomatoes salt & pepper, to taste 2 cups cooked rice Preparation: In a skillet, brown beef with onion. Drain off excess grease. Add kidney beans, stewed tomatoes, salt and pepper. Heat through. Serve over rice. Back To Top  Prep Time: About 3 1/2 hrs Makes: 4 Servings Ingredients: 1/2 cup unbleached all-purpose flour 1 tsp each dried oregano, basil, rosemary and sage 1 tsp each salt and pepper 4 lb bison shanks or veal shanks, cut into 2-in.-thick pieces, trimmed of visible fat, meat tied around bone for each shank 1 Tbsp olive oil 1/4 cup each chopped fresh rosemary and sage leaves 2 Tbsp finely grated lemon zest 8 cloves of garlic, minced 3 cups reduced-sodium chicken broth 1/4 cup coarsley chopped flat-leaf Italian parsley Preparation: In a shallow glass baking dish, stir together flour, dried oregano, basil, rosemary and sage, the salt and pepper; add bison or veal shanks; turn to coat well. In 4-qt Dutch oven, heat oil over medium heat until oil is rippling but not smoking. Add shank pieces; brown all over, about 10 minutes. Add fresh rosemary and sage, the lemon zest and garlic; saut, stirring constantly 2 minutes. Add vinegar and 1 cup chicken broth; bring to a boil. Reduce heat to low; simmer, uncovered 20 minutes or until liquid is almost evaporated, turning shank pieces over after 10 minutes. Add remaining chicken broth; bring to a boil. Reduce heat to low; cover; simmer 40 minutes. Preheat oven to 350 degrees F. Place covered Dutch oven with shanks into oven. Roast 2 hours, spooning sauce from bottom of pot over shank pieces every 20 minutes, or until meat is fork-tender. Transfer shanks to serving platter; remove strings. Sprinkle with chopped parsley. Back To Top  Janet Jackson chows down on this tasty dish at "Locanda Veneta" in Venice, Ca. Cuisine: Italian Located At: 8638 W 3rd St, Los Angeles, CA 90048; (310) 274-1893 Prep Time: About 1 hour Makes: 6 Servings Ingredients: 1 1/4 cup olive oil 2 cups chopped red onion 1/2 cup chopped celery 1/2 cup chopped carrot 3 cloves garlic, peeled 1/2 tsp. salt 1/8 tsp. pepper 1 can (14 1/2 oz.), diced tomatoes 1 tsp. red pepper flakes 1 1/2 lbs. penne pasta 10 fresh basil leaves Chopped, flat-leaf parsley for garnish Preparation: In a medium sauce pan heat oil. Add onion, celery, carrot, garlic, salt and pepper. Cook over medium-high heat, stirring constantly, 15-17 minutes. Add tomatoes and red pepper flakes; reduce heat to medium low, cook for about 30 minutes. Meanwhile, in a large pot bring 6 quarts salted water to boil. Add pasta; stir. Return water to boil. Boil pasta 11-13 minutes, until al dente. Drain well. Return pasta to pot. Add basil leaves to sauce. Spoon sauce into bowl of food processor; process in batches until texture is smooth. Pour sauce over pasta; toss well. To serve, placed pasta on warmed serving platter. Garnish with chopped parsley. Back To Top  Prep Time: About 4 hours Makes: 6 to 8 Servings Ingredients: 3 lbs. brisket, trimmed 4 cloves garlic, minced 1/2 tsp. salt 1/2 tsp. pepper 16 oz. top-quality barbecue sauce 1/2 cup yellow minced onion 8 hamburger buns Preparation: Preheat oven to 350 degrees F. In a mixing bowl, season meat with garlic, salt, pepper and barbecue sauce. In a saucepan, sear meat for three minutes per side over medium-high heat. Transfer meat to ovenproof dish, and pour barbecue sauce over meat. Add minced onion. Bake and baste continuously for three and a half to four hours or until meat starts to flake. Serve on sliced hamburger buns. Back To Top  Jeff says that this is very good and that his Mom won his Dad's love with this one. Prep Time: About 15 minutes. Makes: About 3 Cups Ingredients: 2 cups sugar 2 squares unsweetened chocolate 1 cup milk 1 tablespoon butter 1 1/2 teaspoons vanilla extract Preparation: In a saucepan over medium heat, mix together the sugar, chocolate, and milk. Stir until thickened and remove from heat. Add butter and vanilla and beat until thickened. When you put it on ice cream, it will harden slightly, like candy. Back To Top  A classic dish of Northern Italy, short-grain arborio rice and constant stirring are essential to producing a creamy risotto. Saffron is necessary to call this dish Milanese, but you can add a small amount of tomato paste instead to give the risotto some color. Prep Time: About 40 minutes Makes: 6 Servings Ingredients: 2 tbsp butter 1 tbsp olive oil 1 small onion, finely chopped 1 1/2 cups arborio rice 1/4 tsp saffron threads, crumbled 4 cups warm chicken or vegetable stock 1/2 cup dry white wine 1/2 cup Parmesan cheese, freshly grated Preparation: In a large saucepan, melt butter over medium heat. Add oil and onion; cook, stirring for 2 minutes or until onion is softened. Add rice and stir until well coated. Add saffron to stock and keep warm over low heat. Add wine to rice mixture and cook, stirring constantly until wine is absorbed. Add stock, 1/2 cup (125 mL) at a time, stirring after each addition until completely absorbed, for about 20 minutes or until rice is creamy and tender. Rice should be al dente tender but firm. Stir in cheese and any remaining stock; cook, stirring, for 2 minutes or until risotto is very creamy but still fluid. Back To Top  Jennifer Jason Leigh chows down on this tasty dish at "L-Ray". Cuisine: Cajun/Creole, Mexican/Tex-Mex Located At: 64 W. 10th St.,(bet. 5th & 6th Aves.) New York City; (212) 505-7777 Area: Greenwich Village. Prep Time: About 30 minutes Makes: 1/4 - 1 Cup Ingredients: 1/4 cup chopped, seeded tomato 2 tbsp chopped onion 1/2 jalapeno, seeded and chopped 2 tsp fresh lime juice 2 tsp chopped cilantro 1 medium-size ripe avocado Salt to taste Preparation: In a small bowl combine tomato, onion, jalapeno, lime juice and cilantro. Hllve avacodo. Remove pit and discard. Spoon flesh of avacado from peel and coarsely chop. Mix with remaining ingredients. Add salt to taste. Cover tightly with plastic and refrigerate until ready to use. Serve at room temperature with tortilla chips. Back To Top  Jennifer Lopez chows down on this tasty dish at L.A.'s "Newsroom Cafe". Located At: 120 North Robertson Blvd., West Hollywood; (310) 652-4444 Prep Time: About 20 minutes Makes: 1 Serving Ingredients: 1/4 cup blue cornmeal 1/4 cup whole-wheat pastry flour 1 tbsp unrefined sugar 1 tsp baking powder 1/4 tsp ground cinnamon pinch of baking powder 1 egg 1/3 cup plus 1 tbsp buttermilk 1 tbsp butter, melted 1/2 cup blueberries, divided 1 tbsp toasted pinions (pine nuts) 1/2 banana, sliced Maple syrup Preparation: Preheat waffle iron according to manufacturer's directions. In medium bowl combine cornmeal, flour, sugar, baking powder, cinnamon, and baking soda. In a separate bowl whisk egg, buttermilk, butter; gently whisk into dry ingredients. Fold in 1/3 cup blueberries. Pour batter into center of waffle iron. Spread to within 1/2" of edge. Cook as manufacturer directs. Remove, and garnish with pinions, banana, remaining blueberries. Serve with maple syrup. Back To Top  Prep Time: About 40 minutes Makes: 4 Servings Ingredients: 2 cups small shell pasta 2 tbsp olive oil 1/2 cup green onion, chopped 1 red pepper, chopped 2 cloves garlic, minced 1 cup frozen peas 2 cups fresh spinach leaves, torn 1 can (6 oz) flaked white tuna, drained 1 tbsp lemon juice 1/4 cup Parmesan cheese Preparation: 1. Cook pasta according to package directions. Drain, then rinse with cold water and drain again. Meanwhile, in medium saucepan, heat oil. Add onion, red pepper and garlic; cook until onion is soft. Add peas and spinach; cook until peas are soft and spinach has wilted. Add cooked pasta, tuna and lemon juice; toss with vegetables, gently stirring until pasta is warm. Add Parmesan cheese and toss to coat. 2. Serve immediately with additional cheese, if desired. Back To Top  Serve this as a condiment with tortilla chips or over any Mexican-style dinner. And when handling jalapenos, wear rubber gloves and avoid touching face and eyes. Prep Time: About 40 minutes Makes: 12 Servings Ingredients: 1 pound canned peeled tomatoes, with liquid 1/4 teaspoon salt Juice from half a lime 1 garlic clove, crushed 1 teaspoon olive oil 3 jalapeno pepper, or to taste 1 ripe avocado (8 ounces) 1 bunch cilantro (2 ounces) 1 bunch scallions (4 ounces) Preparation: In a blender, add tomatoes with liquid, salt, lime juice, and garlic. In a pan, heat oil and blacken skins of from 1 to 5 jalapenos (depending on hotness desired). Put some water in a plastic bag, then empty to dampen the sides of the bag. Place the blackened peppers in the bag and put it in the freezer for 5-10 minutes. Remove bag from the freezer and pull the skins from the jalapenos. Add the skinless peppers to blender and blend. Chop cilantro and scallions; dice avocado. Place these three ingredients in a bowl and toss. Pour blended into bowl and stir. Enjoy! Back To Top  Prep Time: About 40 minutes Makes: 4 Servings Ingredients: 3 tablespoons butter 3 tablespoons olive oil 4 medium shallots, separated if double and sliced into thin rings 2 cups pinot noir or other dry red wine 2 cups homemade brown beef stock or 50% reduced sodium canned beef broth 1/4 cup coarsely chopped shelled unsalted pistachio nuts 4 beef fillet steaks, cut 1 1/4 inches thick (6 to 8 ounces each) 1 teaspoon minced fresh parsley Salt and freshly ground pepper Preparation: In a large skillet, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat. Add shallots, reduce heat lightly and cook until soft and translucent, not brown, about 2 minutes. Pour in wine and boil over high heat until liquid is reduced to about 3/4 cup, 10 to 12 minutes. Pour in broth and boil 10 minutes. Add pistachios and boil 3 to 5 minutes longer, until sauce is again reduced to 3/4 cup, Remove from heat. Either grill steaks or saut as follows: in a saut pan or large skillet, heat remaining 2 tablespoons oil over medium-high heat. Season steaks on both sides with salt and pepper. Add to hot oil and saut, turning with tongs, to sear both sides, 1 1/2 minutes each. Cook rim of steaks about 1 minute, turning, to brown. Reduce heat slightly, then cook another 1 to 2 minutes on both sides until rare to medium-rare, 7 to 9 minutes total. Meanwhile, gently reheat sauce. When steaks are done, remove sauce from heat. Add parsley and stir in remaining 2 tablespoons butter until melted. Season with salt and pepper to taste. Spoon 2 to 3 tablespoons sauce onto each of 4 plates. Set one steak in center of each and serve at once. Back To Top  Prep Time: About 2 hours Makes: 6 Servings Ingredients: 1 pound zucchini, grated medium fine 1/2 teaspoon salt 3 tablespoons grated onion 1 large red bell pepper 1 egg, beaten 1/2 cup grated Parmesan cheese 1/4 cup whole milk 1 teaspoon rosemary 1 teaspoon chopped basil 2 teaspoons minced fresh herbs 1/4 teaspoon Tabasco sauce 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 cup all-purpose flour 1 teaspoon baking powder 3 tablespoons olive oil 1/2 cup yogurt Preparation: Sprinkle zucchini with salt and set aside for 1 hour. Drain and squeeze out excess liquid. Cut bell pepper into quarters, removing seeds. Roast under broiler until skin is blistery and beginning to turn brown all over. When cool enough to handle, remove skin and mince flesh. Mix zucchini, onion, and 2 tablespoons of the minced pepper, and set aside. In a medium mixing bowl, combine egg, cheese, milk, herbs, salt, Tabasco, and pepper to taste. Sift flour and baking powder together. Add veggies to egg mixture, sift flour again, into the veggies, mixing thoroughly. Heat a little oil in a skillet, pressing to form thin 3-inch round latkes. Lightly brown both sides; drain on absorbent paper. Wipe and add oil as needed. Pure remaining red pepper with yogurt. Serve latkes with a spoonful of pepper sauce on top. Back To Top  Julia Roberts chows down on this tasty breakfast at "Cafeteria". Cuisine: American & Caribbean Located At: 119 Seventh Ave, (at 17th Street), New York City, NY 10011-1802 (212) 414-1717 Prep Time: About 40 minutes Makes: 4 Servings Ingredients: 1 stick (8 tbsp.) butter, divided 1/4 cup raw sugar 3 Granny Smith apples, peeled, cored and cut into eights 1/3 cup pure maple syrup 2 cups milk 3 eggs 1/4 tsp. ground cinnamon 4 croissants, halved lengthwise Confectioners' sugar and fresh mint leaves for garnish Preparation: Melt half the butter in a large saut pan over medium-low heat. Add sugar and cook 1-2 minutes until sugar has caramelized. Add the apples and maple syrup. Cook over low heat for 20-25 minutes, until apples are tender. Keep warm until ready to serve. Whisk milk, eggs and cinnamon together in a large, shallow bowl. Add croissant halves to mixture one or two at a time until they are thoroughly saturated. Melt remaining butter on a griddle. Cook croissant halves on griddle over medium heat until they are golden brown on each side. To serve, spoon warm maple-apple mixture across bottom half of a croissant. Cover with croissant top; dust with confectioners' sugar; garnish with mint. Back To Top  Prep Time: Aboutabout 30 minutes Makes: About 2 Cups Ingredients: 4 ounces cream cheese (reduced fat is fine), softened 1/4 cup sour cream 2 tablespoons butter, softened 1 lemon 2 tablespoons coarsely chopped fresh dill 2 scallions, coarsely cut up 1 tablespoon capers 1/2 teaspoon coarsely cracked pepper 6 ounces thinly sliced smoked salmon Preparation: In a food processor, combine cream cheese, sour cream and butter. Blend until smooth. Using a swivel-bladed vegetable peeler, remove a strip of yellow zest from lemon about 2 by 1/2 inch. Add to processor along with dill, scallions, capers and pepper. Squeeze in 2 tablespoons juice from lemon. Process until scallions and lemon zest are minced. Add smoked salmon and process until combined, leaving some salmon flakes visible. Cover and refrigerate until serving time. Back To Top  Simply use more vegetables, stock, and spices if you are cooking for more people. And Cauliflower, tomatoes, corn and watercresss make excellent additions to this soup. Prep Time: Approximately 1 hr. Makes: 2 Servings Ingredients: 1 large onion, to make 1 cup, diced 1 medium potato 1 teablespoon canola oil 2 carrots 2 cups diced celery 8 ounces broccoli 3/4 cup frozen peas 1/2 teaspoon black pepper 1 teaspoon salt 1/4 cup fresh parsley 1/2 teaspoon curry powder 2 teaspoons fine herbes (mixed herbs) 2 cups vegetable broth 1cup tomato juice or V-8 Preparation: Dice onion, potato and other vegetables of your choice. Heat oil in a large skillet over low heat. Add the vegetables and simmer about 15 minutes, unitl onion is soft and golden. Add seasonings and stock of your choice and bring to a boil, simmering another 15 minutes. Remove from heat. when cool, blend in a blender; if too thick, add more stock or juice. This soup keeps well in the fridge. As days go by, add more liquid to thin if needed. Back To Top  Prep Time: About 1 hour Makes: 6 to 8 Servings Ingredients: 15 ounces apricot preserves 1 tablespoon horseradish Onion juice to taste 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 tablespoon vinegar 6 to 8 salmon fillets Preparation: Preheat the oven to 325 degrees. Stir the first 6 ingredients together to make a sauce. Place the fillets in a shallow, lightly greased baking pan. Pour the sauce over top. Bake for 30 to 45 minutes. Back To Top  Prep Time: About 50-60 minutes Makes: 4 Servings Ingredients: 1 pkg (10 g) dried porcini mushrooms 1 cup boiling water 2 tbsp butter 2 tbsp extra-virgin olive oil 1 cup onions, chopped 2 cloves garlic, minced 2 cups cremini or baby portabello mushrooms, chopped 1 cup arborio rice 1 cup dry white wine 2 cups warm chicken stock 3/4 cup Parmigiano-Reggiano cheese, grated 1/3 cup toasted pine nuts 75 mL Preparation: Place the porcini mushrooms in a small bowl and add boiling water; let stand for 20 minutes. In a large saucepan, melt butter over medium heat. Add oil, onions and garlic; cook, stirring for 1 minute; add fresh chopped mushrooms and cook, stirring until golden brown, about 5 minutes. Stir in rice until well-coated. Stir in porcini mushroom mixture; cook, stirring constantly, until all liquid is absorbed. Next, alternately stir in wine and chicken stock, 1/2 cup (125 mL) at a time, each time stirring until the liquid is completely absorbed. Cook for about 20 to 25 minutes, until the risotto is creamy and tender. Stir in cheese and garnish with toasted pine nuts. Back To Top  Prep Time: About 30 minutes Makes: 4 Servings Ingredients: 3 tbsp. extra-virgin olive oil 4 cloves garlic, minced 1 29-oz. can tomato puree 1 29-oz. can whole tomatoes 2 tbsp. sweet basil 2 tbsp. fresh parsley 1 tbsp. fresh rosemary salt and pepper to taste 1 lb. spaghetti 1/2 cup fresh ricotta cheese Preparation: Add oil to a large stockpot and heat on medium heat. Add garlic and saut for 3 minutes. Add tomato puree, whole tomatoes, basil, parsley, rosemary, tarragon, salt and pepper. Cook on medium heat for 10 minutes or until sauce heats through. In a separate pot, cook spaghetti according to package directions. Top spaghetti with sauce and a dollup of ricotta cheese. Back To Top  (Makes: 4 Servings) Ingredients: 1 pound minute steaks, cut into four pieces (500g) 1 tablespoon butter (15 mL) 1 tablespoon vegetable oil (15 mL) 1 onion, chopped 2 cloves garlic, minced 2 cups mushrooms, sliced (500 mL) 1 tablespoon all-purpose flour (15 mL) 1/2 cup beef stock (125 mL) 1/2 cup red wine or beef stock (125 mL) 1 tablespoon red currant or grape jelly (15 mL) Preparation: In a large skillet, heat butter and oil over medium-high heat; cook steaks for 2 to 3 minutes per side or until well browned. Remove from skillet and set aside. Add onion and garlic to skillet; reduce heat to medium and stir-fry for 1 minute. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown, about 3 minutes. Sprinkle with flour, stirring to mix well; add beef stock, wine and jelly. Bring to a boil, stirring constantly until gravy thickens. Return steaks to mushroom gravy and simmer for 2 minutes or until heated through, turning once. Back To Top  When making this dish use only the best ingredients: fruity extra virgin olive oil, aged balsamic vinegar (at least 10 years old), homemade shrimp stock and sea salt. Prep Time: About 1 hour Makes: 2 Servings Ingredients: 1 medium onion, chopped 1 small garlic clove, chopped 6 tablespoons extra virgin olive oil 1/4 cup dry white wine 1 pound plum tomatoes, diced fairly small 1 tablespoon fresh lemon juice 1 tablespoon aged balsamic vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup bottled clam juice 1 pound shrimp, shelled and deveined 1/2 pound spaghetti or linguine 1/4 cup chopped cilantro Preparation: In a large skillet or wide saucepan, saut onion and garlic in 3 tablespoons oil over medium-high heat until soft and golden, 3 to 5 minutes. Pour in wine and cook 1 minute. Add tomatoes, lemon juice, vinegar, and salt and pepper. Pour in clam juice, bring to a boil, reduce heat to medium and cook uncovered 20 to 30 minutes, until sauce thickens. Meanwhile, butterfly shrimp by cutting down back almost but not quite all the way through. Cook spaghetti in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes; drain into a colander. In a large skillet, heat remaining oil over high heat until almost smoking. Add shrimp and cook 30 seconds on each side. Transfer to sauce and simmer 1 minute. Stir in cilantro and serve at once over cooked pasta. Back To Top  Prep Time: About 45 minutes Makes: 4 to 6 Servings Ingredients: 2/3 cup chopped onion Pinch Thyme Pinch Basil 1/4 teaspoon pepper 1/4 teaspoon salt 8 ounces clam juice 2 cups skim milk 1 package Goya ham concentrate 2 cups instant potato buds 1/2 pound chopped clams Cracked pepper Preparation: In a 1-quart saucepan coated with cooking spray, saut the onion until soft but not brown. Stir in the thyme, basil, salt and pepper. Add the clam juice and milk. Stir in the ham concentrate and potato buds. Add the clams and stir until the desired thickness is reached. Sprinkle each serving with cracked pepper and serve. Note: When making corn chowder, substitute 1 10-ounce of kernal corn for the clams. Drain the juice from the can in a seperate bowl and add enough milk to make 3 cups. Also increase the thyme to 1/4 teaspoon. Back To Top  Ingredients: 6 cups left over mashed potatoes 2 tablespoons butter or margarine 1 medium onion, diced 1/2 pound bacon, diced, cooked and drained well (freeze bacon for easier cutting) 1 large red bell pepper, diced 2 cups sharp Cheddar cheese, grated 1/2 cup chives, minced About 4 tablespoons sour cream 2 to 3 cups whipping cream, half-and-half or milk Kosher salt and fresh ground pepper to taste Preparation: In a large soup pot, saut onions and red pepper over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese and chives. Back To Top  Laura Innes's twice-baked potatoes are the perfect antidote to melt the wicked from her abrasive "ER" character, Dr. Weaver. "Put them in a ricer," Innes instructs. This handy kitchen tool makes short work of turning cooked potatoes into piles of soft, light fluff and is exactly what the doctor ordered for making great mashed potatoes, twice-baked potatoes or even gnocchi. "Then, mix them with lots of whole milk, and butter and salt and pepper, put them back in and reheat for 15 to 20 minutes. They are fantastic." Bake two and don't call her in the morning ... Prep Time: About 2 1/2 hours Makes: 4 Servings Ingredients: 4 large baking potatoes 3/4 cup milk 2 tbsp butter 1/2 tsp salt freshly ground pepper Preparation: Scrub potatoes well and pierce skins with a sharp knife in several places. Bake in a 400F (200C) oven for about 1 hour or until soft. When potatoes are cooked, cut a long slice in the top of each potato and scoop out the cooked potato into a mixing bowl, leaving a thin shell. Using a potato ricer or masher, mix potato with milk, butter, salt and pepper to taste. (Never mash potatoes using an electric mixer as they will become gummy in texture.) Mound the mashed potatoes in the shells and place in a baking dish; cover and refrigerate. Potatoes can be prepared up to this point one day before serving. Uncover and bake in a 375F (190C) oven for 30 minutes or until hot, puffed and golden brown. Sour Cream and Onion: Substitute 1/4 cup (50 mL) sour cream for 1/4 cup (50 mL) milk and add 1/4 cup (50 mL) chopped green onions to the Twice-Baked Potatoes recipe. Cheddar Cheese, Onion and Red Pepper: Melt butter and stir-fry 1/2 cup (125 mL) each finely chopped onion and red pepper until softened; set aside. Add 1/2 cup (125 mL) milk, 1/4 cup (50 mL) sour cream and 1/2 cup (125 mL) shredded cheddar cheese to cooked potato and mash until well combined; stir in onion and red pepper. Mound the filling in the shells; sprinkle with additional shredded cheddar (about 1 tbsp/15 mL each). The best baking potatoes are russet and Idaho. Back To Top  Lenny Kravitz chows down on this tasty dish at "Blackbird". Cuisine: French & American Located At: West Loop Chicago 619 W. Randolph St., Chicago, IL; (312) 715-0708 Prep Time: About 1 hour + Makes: 6 Servings Ingredients: 6 cups corn kernels, divided (about six ears off the cob) 1/4 lb. cooked lobster meat, cut into bite-size pieces (about 1/4 cup) 1/4 cup diced red pepper 2 tbsp shredded fresh basil leaves 1 tsp olive oil 1 tsp cider vinegar 2 tbsp unsalted butter 1/2 cup chopped onion 1 clove garlic, minced 1/4 cup curry powder 3 medium Granny Smith apples, peeled cored and chopped (about 3 1/2 cups) 8 cups chicken stock 1/2 cup heavy cream Salt and pepper to taste Preparation: In a small saucepan cook 1/2 cup corn kernels in salted water. Drain. In a small bowl combine lobster, cooked corn, red pepper, basil, oil, vinegar, salt and pepper. Refrigerate. In a 4 qt. saucepan melt butter. Add onion and garlic, cook 9-10 minutes., until soft. Add curry, stir and cook 2 minutes more. Add apples, remaining 5 1/2 cups corn and chicken stock. Bring to boil, then simmer 45 minutes. Puree soup in blender. Strain, add heavy cream, heat 10 minutes. Serve hot in 6 shallow soup bowls. Garnish with lobster mixture. Back To Top  Prep Time: About 2 hours (includes marinating time) Makes: 4 Servings Ingredients: 1 garlic clove, crushed 5 tablespoons stock or bouillon 1 tablespoon vegetable oil 1 tablespoon lemon juice 1 tablespoon balsamic or other vinegar 1/2 tablespoon chives 1/2 teaspoon chervil 1/8 teaspoon Tabasco sauce or less to taste 1/4 teaspoon salt 1/4 teaspoon pepper Preparation: Combine first seven ingredients and set aside to marinate at least 2 hours. Add Tabasco, salt, and pepper to taste. Stir briskly to mix before serving. Serving Suggestions: Great over salads, as a dip for crudits, or as a dressing for cooked vegetables. Back To Top  Prep Time: About 1 hour Makes: 6 Servings Ingredients: 1 1/2 lbs. ground beef 1 egg, beaten 1/2 cup bread crumbs 3 cloves garlic, minced 1 tsp. dry mustard 3 tbsp. Worcestershire sauce 1/2 cup yellow raisins 1/2 cup prepared plum sauce salt and pepper to taste Preparation: Preheat the oven to 375 degrees. In a large bowl, combine all ingredients until well blended. Transfer mixture into 9-by-5-by-3-inch loaf pan. Bake 50-55 minutes. Back To Top  Prep Time: About 20 minutes Makes: 4 Servings Ingredients: 1/2 teaspoon salt 4 garlic cloves, peeled and pressed A grating of black pepper (1/2 teaspoon) 8 anchovy fillets Juice of 1 lemon (1/4 cup) 2 1/2 tablespoons Worcestershire sauce 1 tablespoon Grey Poupon Dijon mustard 6 tablespoons olive oil 2 tablespoons red wine vinegar 6 cups romaine lettuce 1 egg 1/2 cup croutons 3 tablespoons grated Parmesan cheese Preparation: Salt the bottom of a wooden salad bowl. Add garlic, black pepper, and anchovies, working it into a paste. Add lemon juice, Worcestershire, and mustard. Work inro bowl, adding pepper to taste. Shake oil and vinegar together vigorously. Sprinkle on sides of bowl. Break up lettuce and place in bowl. In simmering water, cook egg gently for 1 1/2 minutes; drop egg from shell into bowl. Add croutons and Parmesan cheese, tossing thoroughly. Serve immediately. Back To Top  Prep Time: About 2 hours Makes: 4 Servings Ingredients: 4 medium, evenly shaped potatoes 1 teaspoon salt 3 tablespoons butter, melted 2-3 tablespoons chopped fresh herbs (e.g., parsley, chives, sage, thyme, jalapeno peppers) 4 tablespoons grated Cheddar cheese 1 1/2 tablespoons grated Parmesan cheese 2 teaspoons paprika Preparation: Preheat oven to 425 degrees F. Scrub the potatoes. Cut across each potato in thin slices, but not all the way through, leaving about 1/4 inch at the base, so the potato stays together. Put potatoes on a baking dish. Mix salt, melted butter, and most of the herbs and drizzle into grooves. Sprinkle remaining herbs on top. Bake for 45-50 minutes. Remove from oven, sprinkle with cheeses, and paprika. Return to oven for about 12 minutes or until golden brown. Serve as a side dish or main meal with salad. Variation: Use 1 1/2 teaspoons caraway seed or cumin in place of herbs. Tip: Lay a wooden spoon handle alongside the potato to prevent the knife from cutting all the way through. Back To Top  Prep Time: About 1 hour+ Makes: 24 Servings Ingredients: 4 cups stone-ground whole-wheat flour 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups low-fat (1% milk fat) buttermilk Preparation: Preheat oven to 375 degrees F. In a large mixing bowl combine whole-wheat flour, 1 1/2 cups of the all-purpose flour, baking soda, and salt, mixing well to combine. Make a well in the center of flour mixture; pour in milk. Using a large metal spoon, mix well to combine. Using your hands, knead in bowl until well combined. Sprinkle remaining all-purpose flour onto work surface; turn dough out onto floured surface and knead until smooth, 1 or 2 minutes. Shape dough into 7-inch round loaf about 3 inches thick and transfer to nonstick baking sheet. Using a sharp knife, cut a cross about 1 inch deep through the surface of the dough. Bake for 40-45 minutes (until a toothpick inserted in the center comes out dry). Transfer bread to wire rack and let cool completely. To serve cut into 24 equal slices. Back To Top  Prep Time: About 1/2 hour Makes: 2 Servings Ingredients: 2 tablespoons vegetable oil 1 lb lean ground squab or chicken 1 onion, finely chopped 1 clove of garlic, minced 1 tablespoon fresh gingerroot, minced 1/2 cup chopped red pepper 1 carrot, finely chopped 1 green onion, finely chopped 2 tablespoon oyster sauce 2 tablespoon soy sauce 2 tablespoon dry sherry 2 teaspoon cornstarch 1 teaspoon sesame oil or to taste 8 large iceberg lettuce leaves plum sauce or hoisin sauce 1/2 cup chopped peanuts fried seaweed (optional) Preparation: Lean ground chicken can be substituted for minced squab (pigeon) with equally delicious results. In large wok or deep skillet, heat oil over medium-high heat. Stir-fry chicken or squab, onion and garlic for 2 to 3 minutes or until meat is cooked and separates into small pieces. Add gingerroot, mushrooms, red pepper, carrot and green onion; stir-fry additional 2 to 3 minutes or until vegetables are softened and liquid evaporates. In bowl, combine oyster sauce, soy sauce, sherry, cornstarch and sesame oil. Stir into chicken or squab mixture and bring to a boil, stirring constantly; cook one minute. Place some chicken or squab mixture on lettuce leaf, drizzle with sauce and sprinkle with peanuts and fried seaweed, if using. Makes 8 lettuce wraps. Back To Top  Prep Time: About 3 hours (With Chilling Time Included) Makes: 8 Servings Ingredients: 2 cups semisweet chocolate chips 1/2 cup strong coffee 2 tbsp brandy (optional) 4 eggs, separated 1/4 cup granulated sugar 1 cup whipping cream, whipped Garnish (optional) toasted slivered almonds fresh strawberries or raspberries Preparation: Over low heat, in medium-size saucepan, mix chocolate chips and coffee, stirring constantly until chocolate has melted. Remove from heat and add brandy, if using. Using electric mixer, beat egg yolks one at a time into melted chocolate. In mixing bowl, beat egg whites until soft peaks form. Slowly add sugar, beating until stiff. In separate bowl, beat whipping cream until stiff. Gently fold chocolate mixture into whipped cream. Fold beaten egg whites into chocolate mixture, mixing until well blended. Pour into 8 individual dessert cups or one serving bowl. Refrigerate, covered, until set (about 2 hours or overnight). Just before serving, garnish with toasted almonds and strawberries. Makes 6 cups or 8 servings. Per serving (without brandy or garnishes) Back To Top  Prep Time: About 13 hours (Including Overnight Refrigeration) Makes: 12 Servings Ingredients: 2 cups chocolate wafer crumbs 1/2 tsp cinnamon 1/2 cup melted butter 1 1/2 lbs soft cream cheese 1 cup sugar 1 tsp vanilla 3 eggs 8 oz semisweet chocolate, melted 2 tbsp coffee-flavored liqueur 3 cups whipping cream Preparation: Preheat oven to 350 degrees F. Mix wafer crumbs and cinnamon. Using fork blend in butter. Press crumb mixture against bottom and sides of well-greased 9-inch springform pan. Beat cream cheese until smooth. Add sugar, vanilla, eggs, chocolate and liqueur. Beat until smooth. Beat in whipping cream. Pour into shell. Bake for one hour. Refrigerate overnight. Back To Top  Prep Time: About 20 minutes Baking Time: About 10 minutes Makes: 3 Dozen Cookies Ingredients: 2 sticks butter, softened 1/2 cup sugar 1/2 cup firmly packed brown sugar 2 eggs 1 tbsp. vanilla extract 1 1/2 cups all-purpose flour 1 tbsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt, if desired 2 1/2 cups rolled oats, uncooked 1 1/2 cups semisweet chocalate chips Preparation: Preheat oven to 350 degrees. In a large bowl, mix together butter and both sugars. Add eggs and vanilla; mix well. Stir in oatmeal and chocolate chips. Drop batter by the spoonful onto a thick, ungreased cookie sheet. Bake until cookies are golden brown (about 10 minutes). Back To Top  Mary Wilson is an original member of the world famous singing group, "The Supremes." Prep Time: About 1 hour Makes: 4-6 Servings Ingredients: 2 tablespoons olive oil 2 cups chopped celery 1 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup finely chopped garlic 1 teaspoon Jamacian jerk seasoning blend 1/2 teaspoon paprika 1/8 teaspoon cayenne 1 package (1 pound) dried black-eyed peas, soaked overnight, then rinsed under cold running water and drained. 2-3 cups chopped boneless smoked turkey meat (from wings, legs or necks; 1 smoked turkey leg yields about 2 cups meat) 2 bay leaves 3/4 cup chopped fresh cilantro 1/2 teaspoon salt or more to taste 1/4 teaspoon freshly ground pepper Preparation: 1. In a large soup pot or Dutch oven, heat oil over medium-high heat until hot but not smoking. Add celery, onion, bell pepper and garlic. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Season with jerk seasoning, paprika and cayenne. 2. Stir in black-eyed peas. Reduce heat to medium-low and cook, stirring, 5 minutes. Add smoked turkey and enough cold water to just cover the ingredients. Slowly bring liquid to a boil, stirring occasionally. Stir in bay leaves and cilantro. Reduce heat to low and cook, partially covered, until black-eyed peas are tender but not mushy, 30 to 40 minutes. Season with salt and pepper before serving. Back To Top  Prep Time: About 60 minutes Makes: 6-8 Servings Ingredients: 3 large, very ripe tomatoes 1/4 cup vegetable oil 1/4 cup olive oil 1/4 cup garlic, whole cloves (about 4 large) 1 medium yellow onion, chopped 1 small jalapeo pepper, seeded and ribbed 1 24-ounce can chopped peeled tomatoes 1/4 cup chili powder 1/4 to 1/3 cup ground cumin, or to taste 1 Tb. garlic powder 1 cup chopped cilantro (or less, to taste) 2 bay leaves 6-8 cups chicken stock 4 corn tortillas Salt and freshly ground pepper, to taste Unsalted blue or white corn chips, broken up 1 avocado, diced 6 tsps. sour cream (optional) Garnish Preparation: Blacken tomatoes in vegetable oil in very hot cast-iron skillet or under broiler about 4 inches from heat. Turn with tongs till charred all over. Let cool, then core and halve. Heat olive oil in stockpot over high heat till hot. Add garlic and onion, cover and cook over low heat for 3 minutes to soften. Add jalapeo, blackened tomatoes, canned tomatoes, chili powder, cumin, garlic powder, cilantro, bay leaves and 6 cups chicken stock. Add water to cover the ingredients by about 5 inches and bring to boil. Lower heat and simmer for 30 minutes. Meanwhile, blacken tortillas over an open grill or in a very hot unoiled cast-iron skillet. Let cool, then break up and add to soup. Cook for 15 minutes. Remove bay leaves. Pure hot soup in batches in blender or food processor, filling container only half full each time. Blend on low, being sure to hold lid down firmly. Return soup to stockpot and thin if necessary with remaining chicken stock. Season with salt and pepper and heat through. Serve in bowls, garnished with corn chips, avocado and optional sour cream. Makes about 8 cups. Back To Top  Meg Ryan chows down on this delicious dish at: "Bombay Cafe". Cuisine: Indian Located At: 12021 W. Pico Blvd., Los Angeles, California; (310) 473-3388 Prep Time: About 40 minutes Makes: 6 Servings Ingredients: 1 1/2 cups basmati rice, rinsed 1 tbsp vegetable oil 1 1/2 tsp cumin seeds 1 medium carrot, diced (about 1 cup) 1 tbsp, julienned ginger 1 cup frozen peas, thawed 1 tsp salt 1/4 tsp saffron Preparation: Soak rice in warm water for 20 minutes. In large saucepan heat oil on medium. Add cumin; saut 30 seconds. Stir in carrots and ginger; saut until carrots are slightly softened, 4 minutes. Drain rice and add to saucepan, stirring, with 2 1/4 cups warm water, the peas, salt and saffron. Bring to boil. Reduce heat, cover and simmer 8 minutes. Remove from heat and let stand covered 5 minutes. Fluff rice with fork. Serve hot. Back To Top  Mel Gibson dined on this tasty dish at: "McCrady's". Cuisine: French-American Located At: 2 Unity Alley between East Bay Street & State Street, on the block of Queen Street & Broad Street. Charleston, S.C.; (843) 577-0025 Prep Time: About 40 minutes Makes: 1 Serving Ingredients: 2 slices apple-smoked bacon 1 tablespoon plus 2 teaspoons olive oil, divided 3 cups baby spinach 1 fillet beef (1/3 - 1/2 lb.) 2-3 teaspoons cracked black peppercorns 1 clove garlic, minced 1/3 cup red wine 1 tablespoon bourbon 2 tablespoons veal demiglace 1 tablespoon cold butter Salt and pepper to taste Preparation: Cook bacon in medium skillet until crisp. Renove bacon and crumble. Set pan, with bacon drippings, aside. Heat 2 tsp oil in large skillet. Add spinach, cover and cook until just wilted, 2 minutes. Season with salt and pepper; set aside. Season both sides of fillet with salt and the peppercorns. Heat the skillet with reserved drippings over high heat. Sear fillet 2-3 minutes on each side, to desired doneness. Remove from skillet and cover loosely. If skillet seems dry, add remaining oil. Reduce heat to medium. Add garlic; cook 1 minute. Increase heat to medium-high. Add wine, bourbon. Heat until reduced to 2 tablespoons. Add demiglace. Boil 15 seconds. Add butter, cook until sauce thickens, about 1 minute. Place spinach on serving plate. Sprinkle with bacon. Top with fillet. Drizzle with sauce. Back To Top  Vieira tells it like it is even when she's talking about her apple pie recipe, which her mom gave her. "First things first, I am not a martyr," says the star. "I do not make my crust from scratch. I use Jiffy pie crust mix. " Hey, why not? Prep Time: About 2 hours Makes: 6-8 Servings Ingredients: Flaky pastry for a double crust pie, made from 1 box (9 ounces) Jiffy pie crust mix or your own favorite recipe 1 egg separated 6 large baking apples (Vieira likes to use a mix of Rome & Granny Smith) 1/2 half cup sugar (or more to taste) 1 teaspoon apple pie spice or 3/4 teaspoon cinnamon mixed with 1/4 teaspoon allspice 1 tablespoon butter, cut into 4 pieces 1 teaspoon milk Preparation: 1. Preheat oven to 400 degrees. Roll out bottom crust and fit into a 9-inch pie plate. Beat egg white lightly and brush over bottom. 2. Peel and core apples and cut into 1/2 to 3/4 inch chunks. Toss with sugar and pie spice. Fill up crust with apples and dot with butter. 3. Roll out top crust and set over pie. Trim excess dough to 1/2 inch. Fold under and crimp edges to seal. Beat egg yolk and milk together, brush over top crust. Cut 4 or 5 slits in crust to allow steam to escape. 4. Bake 50 to 55 minutes. until crust is a pale golden brown and juices bubble up. Back To Top |
