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The Gathering of FriendsThe Gathering of Friends

Return to the Table Return to the Table

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  1. Christmas Chop Salad - Volume Six

    Christmas Chop Salad

    Featured In The Gathering of Friends, Volume Six, A Year of Holidays at Home

                   

                 Volume Six                                 Volume Six eBook                       

    Christmas Chop Salad

    1 c. sliced almonds
    6 celery stalks
    4 baby cucumbers
    1 lg. Napa cabbage
    2 red apples
    2 c. purple grapes
    4 green onions
    1 c. dried cranberries

    Preheat oven to 375°. Spread almonds on a jelly roll pan and bake for 10 to 12 minutes until golden brown.

    Clean and chop celery, cucumbers and cabbage; place in a large bowl. Rinse, core and chop apples into small chunks. Rinse and cut grapes in half. Peel and dice green onions. Toss all ingredients together and refrigerate to keep crisp.

    Red Wine Vinaigrette

    1/3 c. red wine vinegar
    1 lime, juice
    1/3 c. vegetable oil
    1/3 c. sugar
    1 tsp. kosher salt
    ½ tsp. coarse black pepper

    Combine all ingredients in a blender; chill. Toss with Christmas Chop Salad when ready to serve.

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  2. Chocolate Divine - Volume Seven

    Chocolate Divine

    Featured In The Gathering of Friends, Volume Seven, Entertaining with Simplicity

                   

                 Volume Seven                                 Volume Seven eBook                       

    Chocolate Divine

    Butter Chocolate Crust:

    ½ c. butter, softened
    ½ c. sugar
    1/3 c. unsweetened cocoa powder
    ½ tsp. pure vanilla extract
    1 c. flour

    Cream Cheese Filling:

    16 oz. cream cheese
    1/3 c. sugar
    1 egg
    1 tsp. pure vanilla extract

    Preheat oven to 400°. In a mixing bowl, gently mix softened butter, sugar, cocoa powder, vanilla and flour together. Prepare a fluted 9-inch tart pan with cooking spray. Spoon crust mixture into the pan; press evenly on the bottom and up the sides.

    In a glass mixing bowl, soften cream cheese in microwave for 12 seconds. Add sugar, egg and vanilla; beat with electric mixer until smooth. Pour over Chocolate Crust and bake for 30 to 35 minutes or until top is golden. Chill.

    Chocolate Fudge Topping:

    1 c. heavy whipping cream
    12 oz. semisweet dark chocolate chips
    ½ c. frozen whipped topping, garnish

    In a small saucepan, bring cream to a boil. Remove from heat and fold in chocolate chips and stir until smooth. Let cool in the refrigerator for an hour, stirring every 20 minutes.

    Remove cheesecake from pan and place on serving plate or cake stand. Pour fudge topping over cooled cheesecake and garnish with frozen whipped topping (as pictured). Serve.

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  3. Tuxedo Meatballs - Volume Seven

    Tuxedo Meatballs

    Featured In The Gathering of Friends, Volume Seven, Entertaining with Simplicity

                   

                 Volume Seven                                 Volume Seven eBook                       

    Tuxedo Meatballs

    10 oz. pkg. bowtie pasta
    1 lb. Italian sausage
    ½ c. chicken broth
    fresh basil leaves
    1 red bell pepper
    sturdy toothpicks

    Cook pasta al dente, according to directions on package; rinse and set aside.

    Form meatballs into 1 ½-in size balls. In a heavy pot, over medium-high heat, brown meatballs, turning until browned on all sides. Pour chicken broth over meatballs and cover the pot with a lid; simmer until the meatballs are fully cooked in the center.

    Clean basil leaves. Rinse and remove seeds from bell pepper; chop into small pieces. Assemble Tuxedo Meatball appetizers on a toothpick, starting with a meatball; add a basil leaf, bow-tie pasta and top with a piece of bell pepper (as pictured). Line a serving tray with rows of Tuxedo Meatballs and serve warm.

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  4. Quinoa Edamame Salad - Volume Seven

    Quinoa Edamame Salad

    Featured In The Gathering of Friends, Volume Seven, Entertaining with Simplicity

                   

                 Volume Seven                                 Volume Seven eBook                       

    Quinoa Edamame Salad

    2 c. chicken stock
    1 ½ tsp. kosher salt, divided
    1 c. quinoa, rinsed
    14 oz. can white cannelloni beans
    ¼ c. olive oil
    ¾ c. edamame
    1 c. crumbled feta cheese
    2 tsp. lemon zest
    ½ tsp. coarse black pepper
    1 c. watercress

    In a medium saucepan, bring chicken stock and ½ teaspoon salt to a boil. Add quinoa and lower heat to a simmer; cover and cook for 15 minutes. Transfer to a large bowl to cool, about 15 minutes.

    Drain and rinse white beans; add to quinoa. drizzle the mixture with olive oil and season with remaining salt. Add edamame, feta cheese, lemon zest and pepper; fold together. Mix well. Line a serving platter with watercress and top with Quinoa Edamame Salad. Chill before serving.

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  5. Mini Caramel Apple Bites - Volume Seven

    Mini Caramel Apple Bites

    Featured In The Gathering of Friends, Volume Seven, Entertaining with Simplicity

                   

                 Volume Seven                                 Volume Seven eBook                       

    Mini Caramel Apples Bites

    ¼ c. butter
    1 c. brown sugar
    ½ c. light corn syrup
    7 oz. sweetened condensed milk
    ½ tsp. pure vanilla extract
    4 Granny Smith apples
    small wooden serving sticks
    ½ c. sugar
    1 tsp. ground cinnamon
    12 oz. white baking chocolate bars

    In a heavy pot, combine butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Lower heat and add condensed milk. Continue stirring and cook caramel to a firm-ball stage. (A firm-ball stage is when a drizzle of hot caramel is dropped into a cup of cold water and forms a firm ball.) Remove from heat and stir in vanilla. Cool slightly.

    Wash and dry apples. Peel and slice into large chunks (as pictured). Place a serving stick in each apple bite.

    Let apple bites sit for 1 hour to air-dry so caramel will stick to each apple bite. Drizzle warm caramel over the top of each bite. Combine sugar and cinnamon in a small bowl and whisk together; set aside.

    Chop baking chocolate into small bits and place in a small glass bowl. Melt chocolate in microwave for 20 second intervals; stir and repeat until completely melted and smooth. Dip bottom half of caramel apples into melted white chocolate and immediately dip into cinnamon sugar mixture. Place on serving dish.

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  6. Volume Five eBook

    Volume Five eBook

     

    Enjoy and share

    The Gathering of Friends, Return to the Table
    eBook

    * Purchase the eBook cookbook and simply download to any hand held device.
    * After purchase, you will receive an invoice with a link to download your eBook!

    * Email your friend a personalized, electronic gift card with an eBook attached.

    *This download is safe and secure. Your eBook will download immediately.*
    The eBook file is a one-time only download, linked to your email address,
    and will sync to all devices linked to that email address.

    *
    No part of this publication may be reproduced, distributed, or transmitted in any form.
    This cookbook makes a perfect gift!


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  7. Almond Cheesecake - Volume Five

    Almond Cheesecake

    Featured In The Gathering of Friends, Volume Five, Come Gather at my Table

                   

                 Volume Five                                 Volume Five eBook                       

    Almond Cheesecake

    Almond Crust

    ½ c. almonds, sliced
    1 ½ c. graham cracker crumbs
    ¼ c. butter, melted
    ½ c. sugar

    Preheat oven to 350°. Chop the sliced almonds and combine with crumbs, melted butter and sugar in a medium-size bowl. Press mixture into bottom of a 10-inch springform pan. Place in oven and bake for 5 minutes.

    Almond Cheesecake

    3 8 oz. pkg. cream cheese, softened
    1 c. sugar 2
    eggs, slightly beaten
    1 tsp. pure vanilla extract
    1 tsp. almond extract

    Beat cream cheese, sugar, eggs, vanilla and almond extract together until smooth. Pour creamed mixture over warm crust and return to the oven for 35 to 45 minutes or until firm and set. Remove from oven; turn heat up to 425°. Add Sour Cream Topping.

    Sour Cream Topping

    ⅓ c. sour cream
    ¼ c. sugar
    ½ tsp. almond extract
    ½ tsp. lemon juice

    Combine ingredients in a medium-size bowl. Blend well, using a rubber spatula. Spread mixture over cheesecake to within ½ inch of edge. Bake an additional 12 minutes; remove from oven and refrigerate for 2 hours or overnight. Just before serving remove springform pan and set on cake stand.

    Dark Chocolate Ganache

    ¼ c. almonds, sliced
    1 c. semisweet chocolate chips
    ½ c. heavy cream

    Preheat oven to 350°. Place sliced almonds on jelly roll pan and toast for 8 to 10 minutes; set aside. In a glass mixing bowl, melt chocolate chips in microwave for 20 seconds and stir well; repeat until chocolate is melted. Let cool 5 minutes. Add cream and blend well. Pour chocolate over cheesecake and sprinkle with toasted almonds. Serve.

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  8. Apricot Stuffed Pork Roast Volume Five

    Apricot Stuffed Pork Roast

    Featured In The Gathering of Friends, Volume Five, Come Gather at my Table

                   

                 Volume Five                                 Volume Five eBook                       

    Apricot Stuffed Pork Roast

    2 -3 lbs. boneless pork loin roast, butterflied
    1 tsp. kosher salt
    ½ tsp. course black pepper
    4 apples, divided
    20 dried apricots, divided
    2 tbsp. olive oil
    1 c. chicken broth
    ½ tsp. dried mustard
    ¼ tsp. garlic salt
    1 tsp. ground coriander
    1 tsp. dried parsley
    1 tsp. garlic pepper

    Preheat oven to 375°. Open roast and place flat on a jelly roll pan. Season with salt and pepper. Remove cores of the apples and dice. Chop dried apricots. Fill middle of roast with 2/3 apples and apricots. Roll up roast and tie each end and the middle with butcher’s twine.

    Place the stuffed roast in a baking dish. Generously rub with olive oil. Pour broth over roast and sprinkle remaining spices over entire roast. Cover tightly with foil.

    Roast in oven for 45 to 50 minutes or until meat thermometer inserted after 3 minutes, reads 145° degrees. When ready to serve, garnish roast with remaining apples and apricots.

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  9. Asian Beef Roll-ups - Volume Five

    Asian Beef Roll-ups

    Featured In The Gathering of Friends, Volume Five, Come Gather at my Table

                   

                 Volume Five                                 Volume Five eBook                       

    Asian Beef Roll-ups

    2 lbs. flank steak, tenderized by butcher
    Skewer sticks

    Cut meat into 1-inch strips. In a large Ziploc™ bag pour ½ cup Teriyaki Sauce Marinade. Add flank steak strips to sauce and marinade in refrigerator for 2 hours or overnight. Discard marinade. Roll slices of meat in spirals and thread onto skewer sticks (as pictured).

    On a grill or hot grill pan, cook roll-ups for 2 to 4 minutes on each side. Serve with Teriyaki Sauce Marinade.

    Teriyaki Sauce Marinade

    1 c. rice vinegar
    1 c. soy sauce
    1 ½ c. brown sugar
    1 c. honey
    2 tsp. garlic salt
    1 tsp. ground ginger

    Combine all ingredients together in a large pot. It is important to have a larger pot so the sauce does not boil over onto the stove. Bring sauce to a low simmer, stirring constantly, for about 8 to 12 minutes.

    Helpful Hint: Use this sauce to marinate other meats. Sauce may also be used as a dipping sauce.

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  10. Strawberry Greens - Volume Two

    Strawberry Greens

    Featured In The Gathering of Friends, Volume Two, Let's Make Food Your Love Language

                   

                 Volume Two                                 Volume Two eBook                       

    Strawberry Greens

    2 heads red leaf lettuce
    3 c. sliced strawberries
    1 ½ c. dried cherries
    ¾ c. toasted slivered almonds

    Preheat oven to 375°. On a jelly roll pan, spread slivered almonds and bake for 10-12 minutes, until golden brown. Wash and rinse red leaf lettuce, tear into small pieces. Chill. Slice strawberries, toss with lettuce, almonds and plump dried cherries. Top with Red Wine Peppercorn Dressing and serve.

    Red Wine Peppercorn Dressing

    ½ c. red wine vinegar
    ½ c. sugar
    ½ c. vegetable oil
    ½ tsp. coarse black pepper
    ½ tsp. sea salt
    ¼ tsp. Tabasco™ sauce

    Blend together and chill.

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  11. Sweet and Sour Chicken - Volume Two

    Sweet and Sour Chicken

    Featured In The Gathering of Friends, Volume Two, Let's Make Food Your Love Language

                   

                 Volume Two                                 Volume Two eBook                       

    Sweet and Sour Chicken

    8 chicken breast halves boneless, skinless
    4 eggs
    1 c. cornstarch
    1 c. flour
    1 tsp. salt
    1 tsp. coarse black pepper
    3-4 c. vegetable oil
    2 tbsp. soy sauce
    ½ c. ketchup
    1 ½ c. chicken broth
    ½ c. sugar
    1 c. apple cider vinegar

    Preheat oven to 325°. Cut chicken breasts into 1-inch pieces. Beat eggs in small bowl and set aside. Combine cornstarch, flour, salt and pepper in a Ziploc® bag. Dip chicken pieces in egg. Place in Ziploc® and coat in flour mixture.

    In large skillet lightly fry chicken in 3-4 c. vegetable oil. Drain chicken and place in 9 x 13 baking dish.

    In a medium saucepan combine soy sauce, ketchup, chicken broth, sugar and vinegar. Bring to a boil. Pour over chicken and bake for 60 to 70 minutes. Carefully turn chicken pieces every 15 minutes.

    It is important to turn the chicken and stir the sauce every 15 minutes so the sauce thickens evenly as the chicken bakes. If thinner sauce is desired, add ½-1 c. chicken broth.

    While chicken is baking, prepare rice and noodles. Just before serving, prepare vegetables.

    Stir Fried Vegetables

    8 oz. pkg. plain Chinese noodles
    4 c. sticky rice, uncooked
    1 med. red bell pepper
    1 med. yellow bell pepper
    2 green onions
    2 c. snow peas
    3 lg. carrots
    ½ tsp. hot chili sesame oil

    Prepare both the noodles and the rice according to directions on packages and set aside.

    Slice both bell peppers, dice green onion and snip the ends off the snow peas. Peel carrots and slice diagonally (as pictured). In wok lightly cook vegetables in hot chili sesame oil.

    Prepare plate by placing a heaping scoop of rice in center. Surround rice with noodles. Surround ball of rice with sweet and sour chicken and garnish with stir fried vegetables. Serve.

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  12. Tuxedo Brownies - Volume Three

    Tuxedo Brownie Squares

    Featured In The Gathering of Friends, Volume Three, Celebrations

                   

                 Volume Three                                 Volume Three eBook                       

    Tuxedo Brownie Squares

    1 brownie mix
    ½ c. raspberry jam
    2 c. raspberries, fresh or frozen
    White Chocolate Crème

    Bake brownie mix according to directions on box. Place in a 9 x 13 pan or individual molds. Cool completely. Spread raspberry jam over the top of brownies. Cover with White Chocolate Crème and top with fresh or frozen raspberries.

    White Chocolate Crème

    3 1 oz. squares white baking chocolate
    2 8 oz. pkg. cream cheese softened
    1 c. powered sugar
    ¼ c. milk
    8 oz. frozen whipped topping
    1 c. fresh raspberries
    Chocolate shavings for garnish

    Microwave chocolate on high for 1 minute. Stir. Microwave 30 more seconds or until melted. Cool slightly. Mix cream cheese and sugar together. Add melted chocolate and milk. Fold in frozen whipped topping.

    Spread over brownies. Refrigerate 1 hour or until firm. Cut into squares and top with a fresh raspberry and chocolate shavings.

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  13. Roasted Pepper Chicken on Ciabatta - Volume Three

    Roasted Pepper Chicken on Ciabatta

    Featured In The Gathering of Friends, Volume Three, Celebrations

                   

                 Volume Three                                 Volume Three eBook                       

    Roasted Pepper Chicken on Ciabatta

    Serves 6

    Roasted Bell Pepper

    4 lg. red or yellow bell peppers
    2 tbsp. olive oil
    1 tbsp. balsamic vinegar
    ½ clove, garlic
    1 tsp. kosher salt
    2 tsp. coarse black pepper

    Preheat oven to 500°. Place whole peppers on baking sheet and bake for 30 to 35 minutes, turning at least twice while roasting peppers or until the skins are completely wrinkled and peppers are charred. Remove from oven and quickly cover with foil. Set aside for 30 minutes.

    While peppers cool, combine in a small bowl the olive oil, balsamic vinegar, garlic, salt and pepper. Remove stems from each pepper and cut into fourths. Remove the skins and seeds from peppers, while retaining excess juices over bowl of oil mixture. Cover and place in refrigerator.

    Oven Roasted Chicken

    3 chicken breasts, boneless, skinless
    olive oil
    kosher salt and coarse black pepper

    Preheat oven to 350°. Place the chicken breasts on baking sheet and rub with olive oil. Sprinkle with salt and pepper. Roast for 35 to 40 minutes or until chicken is cooked thoroughly. Remove from oven and thinly slice.

    Garlic spread

    ⅓ c. olive oil
    1 tbsp. fresh parsley, minced
    ½ tsp. garlic salt
    ¼ tsp. coarse black pepper

    In a small bowl mix ingredients together.

    Roasted Pepper Chicken on Ciabatta

    6 sm. loaves ciabatta bread, horizontally sliced in half
    12 oz. goat cheese, softened
    8-10 fresh basil leaves
    ¼ red onion kosher salt coarse black pepper

    Assemble sandwiches by brushing Garlic Spread on bottom half of ciabatta bread and top with goat cheese. Broil for 2 minutes.

    Place Oven Roasted Chicken and Roasted Peppers over goat cheese. Chop fresh basil leaves and top with thin rings of red onion. Sprinkle with salt and pepper and finish with top half of the ciabatta bread. Serve.

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  14. Ginger Glazed Salmon Stir Fry - Volume Three

    Ginger Glazed Salmon Stir Fry

    Featured In The Gathering of Friends, Volume Three, Celebrations

                   

                 Volume Three                                 Volume Three eBook                       

    Ginger Glazed Salmon Stir Fry

    12 oz. salmon fillet or chicken breasts

    Preheat oven to 350°. Place salmon in baking dish and baste with ⅓ c. of Ginger Glaze. Cover with foil and bake for 30 minutes. Set aside.

    Stir Fry Vegetables

    2-3 tsp. toasted sesame oil
    3 c. cooked sticky rice
    ½ white onion, chopped
    ¾ c. mushrooms, sliced
    1 ½ c. broccoli florets
    ⅓ c. chicken broth
    1 c. sugar snap peas
    ½ yellow, red and orange bell peppers, chopped

    Begin by drizzling frying pan with toasted sesame oil. Heat until the rice pops when put in the pan. Fry rice until it is slightly browned on edges for about 3 to 4 minutes. Place on platter and cover.

    Drizzle frying pan with ½ tsp. of sesame oil. Sauté chopped onion for 1 to 2 min. Add sliced mushrooms and sauté until the mushrooms are brown on the edges. Spread on top of rice and cover.

    In the same pan drizzle ½ tsp. sesame oil and lightly fry broccoli florets. Pour in 1/3 c. chicken broth and quickly cover with lid so that broccoli will steam. When the water is absorbed, place the broccoli on the rice, onions and mushrooms.

    Drizzle the same pan with ½ tsp. sesame oil and stir fry the sugar snap peas and chopped peppers. Sauté for 2 minutes, only to heat, so they will remain crisp. Add to rice and vegetables. Top with the salmon fillet. Finish with ½ c. of warm Ginger Glaze.

    Ginger Glaze

    1 c. soy sauce
    1 c. rice vinegar
    ⅓ c. sugar
    2 tsp. toasted sesame seeds
    ½ tsp. kosher salt
    ½ tsp. coarse black pepper
    ½ tsp. toasted sesame oil
    2 ½ inch fresh ginger root, peeled and minced

    Combine all ingredients in a saucepan and simmer for 2 to 3 minutes.

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  15. Wild Berry Pistachios Salad - Volume Three

    Wild Berry Pistachios Salad

    Featured In The Gathering of Friends, Volume Three, Celebrations

                   

                 Volume Three                                 Volume Three eBook                       

    Wild Berry Pistachios Salad

    3 heads, hearts of romaine lettuce
    1 ½ c. blackberries, rinsed
    1 c. pomegranate seeds
    ¾ c. pistachios
    12 oz. feta cheese, crumbled

    Clean and tear hearts of romaine lettuce into bite-size pieces and place in serving bowl. Add berries, pomegranates, pistachios and feta cheese. Finish with Sweet Pomegranate Dressing; toss and serve.

    Sweet Pomegranate Dressing

    1 ½ c. vegetable oil
    ¾ c. pomegranate vinegar
    1 ¼ c. sugar
    ½ c. water
    ½ tsp. kosher salt
    ½ tsp. coarse black pepper
    2 tbsp. dried chives
    2 tsp. Dijon mustard

    Combine all ingredients in a blender and mix well. Chill. Toss with salad just before serving.

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  16. Wild Berry Pistachios Salad - Volume Three

    Creamy Banana Trifle

    Featured In The Gathering of Friends, Volume Four, Celebrating Mother Nature

                   

                 Volume Four                                 Volume Four eBook                       

    Creamy Banana Trifle

    4 c. graham crackers, crushed
    ¾ c. butter, melted
    ¾ c. sugar
    1 c. pecans, chopped

    Preheat oven at 350°. In a mixing bowl combine crushed graham crackers, melted butter, sugar and pecans. Mix well and spread out loosely on a jelly roll pan. Bake for 12 to 15 minutes. Let cool and break into crumbly pieces. Set aside.

    Banana Filling

    2 5.9 oz. instant vanilla pudding
    4 c. 1% milk
    16 oz. frozen whipped topping, divided
    6 bananas
    ¼ c. pecans, chopped for garnish

    Whisk together instant vanilla pudding mixes and milk. Stir until smooth. Place in refrigerator for 10 minutes. Fold in about 12 oz. of frozen whipped topping, saving some for garnish.

    In the bottom of each dessert dish place a layer of crumbled graham cracker mixture; followed with a layer of pudding. Top with sliced bananas and crumbled graham crackers mixture. Repeat. Top with frozen whipped topping and sprinkle with chopped nuts. Chill before serving.

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  17. Peach Caprese Salad - Volume Four

    Peach Caprese Salad

    Featured In The Gathering of Friends, Volume Four, Celebrating Mother Nature

                   

                 Volume Four                                 Volume Four eBook                       

    Peach Caprese Salad

    3 ripe peaches
    2 lbs. mozzarella cheese, fresh in water
    1 c. fresh basil
    ¼ c. olive oil
    ¼ c. balsamic vinegar
    ½ tsp. kosher salt
    ¼ tsp. coarse black pepper

    Clean and cut each peach in half and remove pit. Place peach halves flat side down and slice across into large rounds. Slice mozzarella cheese into large rounds as well. Cut basil in long strips.

    Arrange peach and mozzarella slices on a serving dish. Top with basil strips. Cover and chill before serving. When ready to serve drizzle olive oil and balsamic vinegar over the tops of the slices and season with salt and pepper.

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  18. Spicy Bean Spread - Volume Four

    Spicy Bean Spread

    Featured In The Gathering of Friends, Volume Four, Celebrating Mother Nature

                   

                 Volume Four                                 Volume Four eBook                       

    Spicy Bean Spread

    2 ½ c. dry northern white beans
    ½ c. butter
    1 white onion, chopped
    2 tsp. dried rosemary
    1 tsp. kosher salt
    2 tsp. garlic pepper
    ½ tsp. crushed red pepper
    3 tbsp. olive oil
    15 oz. can cannellini beans
    ¼ c. heavy cream
    Rustic Rosemary Bread

    Place dry beans in a bowl and completely cover in water; soak for 4 hours. Drain beans and put into a saucepan; cover with water and bring to a boil. Reduce to a simmer and cook beans for 40 minutes or until completely tender. Drain and rinse.

    In separate saucepan melt butter and add chopped onion, rosemary, salt, garlic pepper and crushed red pepper. Cook until onion is translucent. Add cooked beans, olive oil and cream to onion mixture and mash.

    Drain cannellini beans and add to mashed mixture, continue to mash. Season with salt and pepper to taste. Makes 4 cups. Slice Rustic Rosemary Bread, or favorite Italian hard crusted bread, in small slices and serve with warm Spicy Bean Spread.

    Helpful Hint: Add more olive oil when reheating.

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  19. Strawberry Turkey Salad - Volume Four

    Strawberry Turkey Salad

    Featured In The Gathering of Friends, Volume Four, Celebrating Mother Nature

                   

                 Volume Four                                 Volume Four eBook                       

    Strawberry Turkey Salad

    6 lbs. whole frozen turkey breast
    3 tbsp. kosher salt
    3 hearts of romaine
    3 c. strawberries
    2 c. walnuts
    1 ½ c. dried cherries
    1 lb. feta cheese, crumbled

    In a large stock pot place the thawed turkey breast. Cover with water and add kosher salt. Bring to a boil and turn heat down to simmer. Slowly cook for 3 to 4 hours or until the turkey meat pulls easily off the bone. Drain and set aside. When cool to the touch, remove skin and pull off meat. Cut into large chunks. Discard bone.

    Clean lettuce and cut into bite-size pieces. Rinse, remove stems and slice strawberries. Chop nuts and dice dried cherries. Assemble on a large serving tray or individual plates (as pictured) with the turkey in the center, surrounded by strawberries, nuts, cherries and cheese. Serve with Sweet Strawberry Dressing.

    Sweet Strawberry Dressing

    10 strawberries with stems
    ½ c. pomegranate vinegar
    1 c. sugar
    ½ c. water
    1 c. vegetable oil
    1 tsp. kosher salt
    ½ tsp. coarse black pepper

    Rinse strawberries and place in blender. Add vinegar, sugar, water, oil, salt and pepper. Blend until smooth. Chill.

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  20. Volume One

    Volume One eBook Gift Card Reorder - 3 Pack

    Volume One eBook Gift Card - $5.95 ea.

    ** This makes the perfect cookbook gift! **

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    $17.85

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