Posts Tagged ‘recipes’
We Cook! Red Stripe’s Giant Cookie Pie – Joe Peticca
by Joe Peticca, contributing chef, Sous Chef, Red Stripe Red Stripe’s Giant Cookie Pie: Delve into a delightfully delicious dessert with Red Stripe’s Giant Cookie Pie! This mouthwatering treat combines the rich flavors of semi-sweet chocolate and white chocolate chips, baked to buttery perfection in a six-inch skillet. Once golden and gooey, this delectable dessert…
Read MoreWe Cook! Hanger Marinade for Red Stripe’s Steak Frites – Chef Joe Peticca
Hanger Marinade for Red Stripe’s Steak Frites by Joe Peticca, contributing chef, Sous Chef, Red Stripe Publisher’s Note: Today we are pleased to introduce our new contributing chef who will be sharing recipes with us each week – welcome, Chef Joe Peticca of Red Stripe! Hanger Marinade for Red Stripe’s Steak Frites (7-day shelf-life) Prep…
Read MoreWe Cook! Smoked Salmon Flatbread with Arugula – Alison Mountford
salmon pizza with alison mountford
Read MoreWe Cook! Chocolate (Leftover) Bread Pudding with Caramel Sauce – Alison Mountford
By Alison Mountford, contributing chef 1 can of sweetened condensed milk 6 1/2 cups bread cubes (from a 1-3 day old crusty loaf, or challah or brioche) 1 1/2 cups semisweet chocolate chips, divided 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 3 cups milk or half-and-half, divided 6 large eggs 1/2 teaspoon salt…
Read MoreMixed Veggie Okonomiyaki (Veggie Pancakes) – Alison Mountford
Recipe for Okonomiyaki
Read MoreValentine’s Heart Shaped Pop Tarts – Alison Mountford
By Alison Mountford, contributing chef 2 whole refrigerated pre-made Pie Crusts (or make your own) 1/2 c. Fruit Jam, Any Variety, plus additional 1 Tablespoon for Icing 1 tbsp. Cornstarch 1 Egg 1 c. Powdered Sugar 1 tbsp. Heavy Cream (or more as needed) Sprinkles INSTRUCTIONS Preheat oven to 400ºF. Line a baking sheet with…
Read MoreEggs Benedict with Bacon – Alison Mountford
by Chef Alison Mountford QUICK TIPS – You CAN make Eggs Benedict. And you should make it on New Year’s Day! My egg poaching trick went viral with almost 2 million views on TikTok – and the blender Hollandaise sauce makes things easy. INGREDIENTS 1 pound bacon 8 eggs (or how many you want to…
Read MoreThanksgiving Leftovers Chiliaquiles – Alison Mountford
By Chef Alison Mountford INGREDIENTS 12 corn tortillas (cut into 8 wedges each) .25 cup canola oil (for frying) 1 teaspoon kosher salt (divided, possibly more to taste) 4 Roma tomato (about 1 1/2 pounds) .5 yellow onion 1 jalapeño (remove the seeds if you prefer it less spicy) 2 clove garlic ½ cup gravy…
Read MoreTurkey Meatballs – Alison Mountford
By Alison Mountford – contributing chef ACTIVE TIME – 40 TOTAL TIME – 40 SERVES 4 -6 Notes – If you know a turkey meatball naysayer, I hope you cook these for them. They are poached in sauce, so you get a flavorful sauce and easy, no-splatter cooking all in one pot. INGREDIENTS .5 red…
Read MoreCurried Quinoa Salad with White Beans + Kale – Alison Mountford
By Alison Mountford, contributing chef ACTIVE TIME – 20 TOTAL TIME – 25 QUICK TIPS – Well balanced, light, yet filling. I love the contrasting textures and colors on the final presentation and the curry in the quinoa gives it a beautiful yellow hue and layer of favor. INGREDIENTS 1 cup quinoa 2 cup water…
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