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7 egg yolks
7 tablespooons sugar
3-1/2 cups heavy cream
1 teaspoon vanilla
extra sugar for sprinkling the tops
Heat cream and vanilla until very hot. Beat eggs with sugar until light and creamy. SLOWLY add hot cream to egg mixture and stir well. Evenly divide mixture into ramekins. Place cups in a 13×9 baking pan […]
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Created by Ina Garten, from the July, 2003 issue of O, The Oprah Magazine
Makes 8 servings (1-1/2 cups dip)
INGREDIENTS
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 pounds skinless boneless chicken breasts, […]
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Recipe courtesy of Memories of a Cuban Kitchen
1/2 cup pure Spanish olive oil
4-6 cloves of garlic, finely chopped
2-1/2 to 3 pounds prawns or extra-large shrimp, shells and heads left on (we de-shelled)
juice of 2 limes
salt to taste
pinch of dried oregano
1/4 cup finely chopped fresh parsley
dash of Tabasco sauce, optional (we […]
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Recipe courtesy Emeril Lagasse, 2003
8 ounces Monterey jack cheese, coarsely grated
8 ounces Muenster, coarsely grated
2 tablespoons cornstarch
1 cup dry white wine
2 teaspoons minced garlic
1 tablespoon kirsch
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Optional Dipping Items on Skewers:
Boiled baby new potatoes in their skins, or quartered if large
Lightly […]
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Recipe courtesy of Martha Stewart’s Great Food Fast.
Yield: Serves 4
1 cup fresh flat-leaf parsley leaves, chopped
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan cheese
Grated zest of 1 lemon (about 1 tablespoon)
Coarse salt and ground pepper
4 bone-in chicken breast halves (about 3 pounds)
Preheat oven to 450 degrees. In a small bowl, […]
