Spanish Onion and Potato Torta

Spanish Onion and Potato Torta From Martha Stewart

Serves 6 to 8

Without a bread-loaf base, this omelet can also be cut into small pieces and served as a tapa or an appetizer, either warm or at room temperature.

7 tablespoons olive oil 1 medium Spanish onion (about 12 ounces), sliced into 1/4-inch-thick half moons (These are similar to yellow onions, only larger and a bit sweeter. Substitutes: Bermuda onion OR red onion (sweeter) OR yellow onion ) 3 medium Yukon gold or other floury potatoes (about 1 pound), sliced into 1/4-inch-thick rounds 8 large eggs 1 teaspoon salt, plus more to taste Pinch freshly ground pepper, plus more to taste 1 twelve-inch-diameter round loaf rustic bread 1 clove garlic 1 small head frisée, or other chicory lettuce 2 teaspoons sherry vinegar 1. Preheat oven to 325°. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add onion; sauté, stirring, until golden, 8 to 10 minutes. Transfer to a small bowl. 2. Return the skillet to heat, and add 1 tablespoon oil. Add potatoes, cover, and sauté until soft, stirring, 12 to 15 minutes. Transfer to the bowl with onions, and combine. 3. Whisk together eggs; add salt and pepper. Transfer to the bowl with onions and potatoes, and combine. 4. Return the skillet to the heat, and add 1 tablespoon oil. Add egg mixture, and cook until edges set and start to brown, about 1 1/2 minutes. Cover, and bake in the oven until set, about 10 minutes. Remove cover, and broil until top is golden. 5. Meanwhile, slice bread in half crosswise, and reserve the top half for another use. Remove some of the inside from bottom half, and discard crumb. Toast bread under the broiler until golden. Remove, brush with 3 tablespoons oil, and rub with garlic clove. Toss frisée with remaining tablespoon oil, vinegar, and a pinch of salt and pepper. Scatter greens over bread, and slide torta over greens. Cut in wedges, and serve.

Salmon Mouse with Lemon Dill Tartlet Shells

Salmon-Mousse Tartlets From Martha Stewart

Makes 32

1 teaspoon unflavored gelatin 2 tablespoons fresh lemon juice 1/3 cup boiling water 3 tablespoons chopped onion 1 tablespoon prepared horseradish 12 ounces smoked salmon, 1 slice cut into 1/8-inch dice for garnish 1/2 cup crème fraîche 1/4 teaspoon hot-pepper sauce 1/4 teaspoon paprika Coarse salt and freshly ground pepper 1/2 cup heavy cream Lemon-Dill Tartlet Shells Dill sprigs, for garnish 1. In a small bowl, sprinkle the gelatin over the lemon juice and 1 tablespoon water; let stand 5 minutes. Whisk mixture into the boiling water. Transfer to a food processor. Add the onion and horseradish; purée until smooth. Add the salmon, crème fraîche, hot-pepper sauce, and paprika; season with salt and pepper. Process until smooth. 2. In a medium bowl, whip cream to stiff peaks. Fold salmon mixture into cream. Using a pastry bag fitted with an Ateco #10 plain pastry tip, pipe the mousse into the tartlet shells. Chill tartlets until they are set, about 3o minutes. Garnish with chopped salmon and sprigs of dill.

Lemon-Dill Tartlet Shells

Makes 32

2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/4 cup finely chopped fresh dill Grated zest of 2 lemons Pinch of freshly ground pepper 1 cup (2 sticks) chilled unsalted butter, cut into small pieces 1. In a food processor, pulse all the ingredients until the butter pieces are about the size of peas. Add as much as 1/2 cup cold water a little at a time through the feed tube, pulsing until the dough just comes together. Do not overmix. 2. Divide the dough in half, then press the halves to flatten them into disks. Wrap each disk in plastic. Place the disks in the refrigerator at least 30 minutes. 3. Preheat the oven to 375°. Roll each disk of dough to 1/8 inch thick; use a biscuit cutter to cut out 3-inch rounds. Gently fit the rounds into 2 1/2-inch tartlet pans (chill unused rounds until ready to bake). Cover with aluminum foil; fill with dried beans or pie weights.

Mexican Wedding Cookies

Mexican Wedding Cookies

Mexican Wedding Cookies Recipe courtesy Paula Deen

Recipe Summary Difficulty: Easy Prep Time: 30 minutes Inactive Prep Time: 30 minutes Cook Time: 40 minutes Yield: 2 1/2 dozen cookies User Rating: No Rating

1 cup unsalted butter, at room temperature 1/2 cup confectioners' sugar, plus more for coating baked cookies 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour, plus more for dusting hands 1 cup pecans, chopped into very small piecesPreheat the oven to 275 degrees F. Line cookie sheets with parchment paper. Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.

Episode#: WZSP02
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry Recipe courtesy Paula Deen

Recipe Summary Difficulty: Easy Prep Time: 12 minutes Cook Time: 15 minutes Yield: 12 to 15 servings User Rating:

1 (10-ounce) package frozen chopped spinach, thawed 4 tablespoons butter, divided 1 cup sliced fresh mushrooms 4 ounces Gruyere cheese, grated 1 (17 1/2-ounce) package frozen puff pastry sheets, thawedPreheat oven to 350 degrees F. Drain spinach well, pressing between layers of paper towels to remove excess moisture. Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese; set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.

Episode#: PA0803
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Peanut Butter Cheese Fudge

Peanut Butter Cheese Fudge

Barbecue Pork Roast Recipe courtesy Paula Deen See this recipe on air Sunday Jul. 23 at 7:00 AM ET/PT.

Recipe Summary Difficulty: Easy Prep Time: 30 minutes Inactive Prep Time: 4 hours Cook Time: 2 hours Yield: 8 to 10 servings User Rating:

1/4 teaspoon Worcestershire sauce 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons cider vinegar 3 teaspoons lemon juice 1 teaspoon prepared mustard 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon black pepper 2 cloves garlic, minced 1 (4-pound) pork loin roast 1 cup barbeque sauce In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight). Preheat oven to 325 degrees F. Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.

Episode#: PA0801
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Goat Cheese Stuffed Eggs

Goat Cheese Stuffed Eggs

Goat Cheese Stuffed Eggs Recipe courtesy Paula Deen See this recipe on air Sunday Jul. 30 at 7:00 AM ET/PT.

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 15 minutes Yield: 12 servings User Rating:

6 large eggs, hard-boiled and peeled 3 tablespoons goat cheese 3 tablespoons mayonnaise 2 tablespoons chutney 2 tablespoons finely chopped pecans 2 tablespoons finely chopped celery Salt and freshly ground black pepper Chopped parsley leaves, optional Additional goat cheese and pecans, optionalHalve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with fork and stir in goat cheese, mayonnaise, chutney, pecans and celery. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with parsley, goat cheese and pecans, if desired.

Episode#: PA0802
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Asian Chicken Orzo Salad

Asian Chicken Orzo

Asian Chicken and Orzo Salad Recipe courtesy Paula Deen See this recipe on air Sunday Jul. 30 at 7:00 AM ET/PT.

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 12 servings User Rating:

1 (9-ounce) package frozen sugar snap peas 1 (16-ounce) package orzo, cooked and drained 1 cup water chestnuts, drained and chopped 3 cups diced cooked chicken 3 green onions, chopped 1 medium red bell pepper, diced 1/2 cup vegetable oil 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons hoisin sauce 1 (2-ounce) package slivered almonds, toasted (1/2 cup)Cook sugar snap peas according to package directions; drain well. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Episode#: PA0802
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Mini Onion Quiches

Quiche

Recipe courtesy Paula Deen See this recipe on air Sunday Jul. 30 at 7:00 AM ET/PT.

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 30 minutes Yield: 2 dozen User Rating:

3/4 cup crushed saltine crackers 4 tablespoons (1/2 stick) butter, melted Nonstick cooking spray 1 cup chopped green onion with tops 2 tablespoons butter 2 eggs 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup grated Swiss cheesePreheat oven to 300 degrees F. Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray. Saute onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs. Beat eggs; add milk, salt, pepper, and Swiss cheese. Pour by spoonfuls on top of onions in tins. Do not fill to top, as they will run over. Bake until set, about 15 to 20 minutes. Do not over bake. May be stored in refrigerator or freezer. Warm in oven before serving.

Episode#: PA0802
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Homemade Spinach Noodles

Homemade Spinach Noodles

from...
http://www.yankeegrocery.com/autumn_harvest/spnoodle.html


Ingredients

3 Cups all purpose or pasta flour
1/4 to 1/3 Cup Water
4 Fresh Eggs (Check Date)
1 Package Autumn Harvest Garden Spinach Dip Mix
2 teaspoons Salt

Measure pasta flour into bowl; make a well in center and add eggs, salt, and Garden Spinach Dip Mix. Mix well with hands; add water 1 Tablespoon at a time; mixing after each addition, until dough forms a solid ball.

Divide into 4 equal parts. Roll each part into a paper-thin rectangle, dust lightly with flour, and roll rectangle around rolling pin. Slip out rolling pin and cut crosswise into 1/8" to 1/4" strips. Shake out strips and place on towel to dry, about 2 hours.

Cook in 3 quarts boiling salt water 12 to 15 minutes or until tender.

Makes about 6 cups of delicious homemade spinach noodles. Serve spinach noodles plain, buttered or with your favorite pasta sauce.
Hmmmm good...!

Hamburger Buns III

Hamburger Buns

Posted by BettyBoop50 at recipegoldmine.com May 11, 2001

Yields 6 buns

2/3 cup milk, warmed to room
temperature,105 to 115 degrees F
1 1/2 teaspoons active dry yeast
5 tablespoons olive oil
1 extra-large egg, at room temperature
3 cups unbleached all-purpose flour
1 3/4 teaspoons salt
2 tablespoons sesame seeds or poppy seeds

Preheat oven to 400 degrees F.

Pour the milk into the bowl of a heavy-duty mixer fitted with a dough hook. Sprinkle the yeast over it and wait until the yeast dissolves, about 5 minutes. Add the olive oil and egg, then the flour and salt. Knead at medium speed until the liquid is absorbed, then continue kneading for 6 minutes, adding additional flour or water if needed. The dough should form a ball on the hook. It will be soft and smooth.

Cover the mixer bowl with plastic wrap and let stand at room temperature (75 degrees F) until the dough doubles, about 2 1/2 to 3 hours.

Turn out the dough onto a well floured work surface. Divide it into 6 pieces. Shape each piece into a tight round ball. Cup your fingers over the dough and push it against the table with your palm in a circular motion. If it slides on the table, brush the flour off the table, lightly sprinkle the table with water and try again. Put the rounds on a parchment lined baking sheet, let rest a few minutes, then flatten each one with your outstretched fingers. Then put the sheet into a large plastic bag. Let stand in a warm room (75 to 80 degrees F) until the rounds double in size and will hold a finger imprint, about 1 1/2 hours.

Remove the baking sheet from the plastic bag. Gently brush each bun with water and sprinkle sesame seeds or poppy seeds on top.

Bake until golden brown and hollow sounding when thumped on the bottom, about 25 minutes. Cool on a rack.

If the buns are too tall for the burgers, cut a disc from the middle before assembling.

Yields 6 buns.

Hamburger BunsII

Fluffy Hamburger Buns
alt.bread.recipes/Mary (2000)
from http://www.recipelink.com/mf/31/11219

I have just discovered a WONDERFUL hamburger bun recipe and wanted to share. These are great, and adding 1/2 tsp extra yeast makes them even fluffier.

In the following order, add these to bread machine pan:

3 Tbsp. butter, softened
3/4 cup lukewarm milk
1/4 cup plus 1 Tbsp. lukewarm water
1/4 cup dried potato flakes
3 cups all purpose flour
1 1/2 tsp salt
3 Tbsp. sugar
2 1/2 tsp instant yeast

Put ingredients into bread pan. Set machine on dough cycle and start.

Remove dough and divide into 8 pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand till they are 4-inches in diameter. Keep tops smooth.

Place the rolls on a lightly greased sheet. Cover lightly and set aside to raise till they are very puffy - about 1 1/2 to 2 hours.

Bake at 350F for 15-20 minutes. Watch carefully because each oven and baking pan is different. Remove to a rack to cool. Spread some melted butter on top for tanner crust. Serve warm or when cooled.

*** I used a stoneware baking sheet and they got brown after 15 minutes.

Also, could fit all 8 on one sheet quite nicely.

Hamburger Buns I

Hamburger Buns
Submitted by: Cheeron883
from: http://bread.allrecipes.com/az/76739.asp
Submit a recipe photo
"Delicious hamburger buns! Homemade and fresh! Easy to make and economical, these buns will make your dinner guests feel extra special."
Original recipe yield: 25 buns.

Prep Time:
25 Minutes
Cook Time:
15 Minutes
Ready In:
40 Minutes
Servings:
25 (change)

INGREDIENTS:

* 2 cups milk
* 1/4 cup margarine, melted
* 1/4 cup warm water
* 1/4 cup white sugar
* 2 (.25 ounce) packages instant yeast
* 2 teaspoons salt
* 6 cups all-purpose flour, or as needed

DIRECTIONS:

1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
2. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
3. Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.