Pumpkin Cheesecake Recipe - Paula Deen

 
Pumpkin Cheesecake Recipe

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Recipe courtesy Paula Deen, 2007

Prep Time: 15 min
Inactive Prep Time: 4 hr 15 min
Cook Time: 1 hr 0 min

Level: Easy

Serves: 8 servings

Ingredients
Crust:

* 1 3/4 cups graham cracker crumbs
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
* 1 stick melted salted butter
*

Filling:

* 3 (8-ounce) packages cream cheese, at room temperature
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pecan Pie recipe - Cynthia Lorow's maple bacon

 
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Cynthia Lorow's maple bacon pecan pie recipes

1 round of refrigerated pie crust

6 tablespoons unsalted butter

1 cup brown sugar, packed

3/4 pure maple syrup (Do not use maple flavored pancake syrup)

2 teaspoons vanilla extract

1 teaspoon grated orange zest

1/2 teaspoon salt

3 eggs

2 cups pecan pieces or quarters

4 strips of crisp cooked bacon, crumbled

Preheat oven 350 degrees. Fit pie crust into bottom of a 9-inch pie plate, crimp the edges, prick bottom of crust with a fork and chill until ready to use.

Melt butter in small saucepan over medium heat. Add brown sugar and stir until smooth. Stir in maple syrup, vanilla, orange zest and salt and remove from heat.

Lightly beat eggs in a medium bowl. Add a small amount of the sugar mixture into the eggs to warm them, then slowly add the rest of the sugar mixture, whisking constantly. Add the pecans and stir gently until coated. Pour into pie shell and top evenly with bacon. Press bacon pieces slightly into filling.

Place on a baking sheet to catch any spills and place in the oven. Bake 50 to 60 minutes or until filling is set and slightly puffed. Allow to cool before serving.

Serves 8.

Nutrition information per serving: 587 calories, 56% calories from fat, 36 g fat, 10 g saturated fat, 87 mg cholesterol, 62 g carbohydrates, 7 g protein, 368 mg sodium, 3 g fiber

Green Bean Casserole Recipe - Paula Deen

 
Green Bean Casserole

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Recipe courtesy Paula Deen

Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 20 min

Level: Easy

Serves: 6 servings

Ingredients

* 1/3 stick butter
* 1/2 cup diced onions
* 1/2 cup sliced fresh mushrooms
* 2 cups sliced green beans
* 3 cups chicken broth
* 1 (10 3/4-ounce) can cream of mushroom soup
* 1 (2.8-ounce) can French-fried onion rings
* Pinch House Seasoning, recipe follows
* 1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Gordon Ramsay's Crispy Salmon Recipe

 
Watch Gordon Ramsay's Crispy Salmon Recipe youtube video. Gordon Ramsay cooking simple easily prepared perfect meal, using common ingredients.

Bobby Flay Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

 
Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

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Recipe courtesy Bobby Flay

Prep Time: 10 min
Inactive Prep Time: 30 min
Cook Time: 5 min
Level: Easy
Serves: 4 servings

Ingredients

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Directions

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Creamy Rice Pudding with the Quickest Strawberry Jam Jamie Oliver

 
Creamy Rice Pudding with the Quickest Strawberry Jam
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Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Available wherever books are sold. www.jamieoliver.com

Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 45 min

Level: Intermediate

Serves: 6 to 8 servings

Directions

Rice pudding is loved by everyone, and it's one of my favorite desserts. Proper feel-good food, it's gorgeous served on its own or with whatever fruit you've got knocking around. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. As an alternative, you can broil or roast peaches and plums to serve with it. Beautiful!

I used to make jam with my mum when I was a kid. For a lovely fresh strawberry taste, I now use less sugar and I don't cook it for quite as long as my mum used to. Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but you'll probably find it gets eaten way before that! It's great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread.
Ingredients
For the jam:

2 pounds strawberries, hulled, washed and drained
1/2 cup sugar

For the rice pudding:

5 cups organic whole milk
7 ounces medium-grain rice
2 tablespoons vanilla sugar
2 ounces store-bought meringues, crumbled
Optional: a few wild strawberries, to serve

Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!

Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.

To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like.

"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

Pulled Pork Egg Rolls Guy Fieri Diners Drive-Ins and Dives

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Guy Fieri – “Diners, Drive-Ins and Dives”

Pulled Pork Egg Rolls

Recipe courtesy Guy Fieri

Prep Time:  30 min

Inactive Prep Time: --

Cook Time:  3 hr 20 min

Level:  Intermediate

Serves:  8 to 12 egg rolls

Ingredients
Pulled Pork:

2-pound pork butt, cut into 4 pieces
Salt and freshly ground black pepper
1/2 red onion, diced
3/4 cup white vinegar
1 bottle BBQ sauce

Cole Slaw:

1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 bag pre-shredded coleslaw mix
1/2 red onion, halved

Egg Rolls:

4 cups vegetable oil
3 eggs
3 tablespoons milk
12 egg roll wrappers

Directions

For the pork: Preheat the oven to 300 degrees F.

Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.

For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.

For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.

In a shallow bowl, beat the eggs and milk together and set aside.

With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.

Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.