Yield: 2 servings
1 pint fresh strawberries, hulled or one 1-lb bag of frozen strawberries, thawed
2 tablespoons sugar
1/3 cup white wine or white grape juice
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled.
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1 cup sugar
1 stick butter, softened
2 eggs
1/2 cup flour
Dash salt
1/3 cup cocoa
1-1/2 teaspoon almond extract
1/2 cup sliced almonds
1 refrigerated pie crust
Preheat the oven to 425. Cook the pie shell for 5 minutes. Reduce the oven temperature to 300. Cream the butter and sugar together until fluffy. Add the eggs and beat until combined thoroughly. Add […]
Yield: Makes 6 servings
Real Simple, SEPTEMBER 2005
2 tablespoons olive oil
1 package refrigerated pie crust
Flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
Sour cream (optional)
Heat oven to 400°F. Spread 1 teaspoon of the oil on a baking sheet. Cut each piecrust into 3 equal portions. On each cut […]
Yield: Makes 4 servings
Real Simple, SEPTEMBER 2005
8 8-inch flour tortillas
12 ounces grated or sliced mozzarella
2 tomatoes, cut into 1/4-inch-thick slices
1/2 teaspoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch fresh basil, leaves picked
1/4 cup pine nuts, toasted
4 teaspoons extra-virgin olive oil
Heat grill to medium. Arrange 4 of the tortillas on a cutting […]
(Recipe courtesy Wolfgang Puck, “Wolfgang Puck Makes it Easy” Rutledge Hill Press, 2004)
Yield: Serves 4
1 pound medium or extra-large shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground white pepper to taste
2 tablespoons extra-virgin olive oil
1 cup Chardonnay or dry sherry
1/2 cup heavy cream
1 tablespoon Dijon mustard or whole grain mustard
Chopped fresh parsley, for […]
