Recipes Included On This Page Ultimate Chicken Wings Ultimate Pumpkin Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Ultimate Chicken Wings Recipe By : Tyler Florence Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds whole chicken wings Extra-virgin olive oil Kosher salt and freshly ground black pepper Coating: 1/2 cup butter -- softened (1 stick) 1 tablespoon honey 2 teaspoons Thai red curry paste 1 lime -- grated zest and juice Splash soy sauce Garnish: Cilantro leaves Preheat oven to 425F. Rinse wings under cool water; pat dry. Put wings in bowl; drizzle with olive oil, season with salt and pepper, then toss to coat. Spread wings out on a baking sheet. Roast 25 - 40 minutes until skin gets crisp and brown and meat is tender. Meanwhile, combine coating ingredients in a blender; blend to mix. Taste and adjust seasoning, if desired. Scrape coating mixture into a large bowl. When wings come out of oven, slide them into the bowl with the coating mixture. Give them a toss to coat and you are done. Scatter cilantro on top and serve. Contributed to the FareShare Gazette by Art; 29 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 15g Fat (88.8% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 156mg Sodium. Exchanges: 0 Fruit; 3 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Ultimate Pumpkin Pie Recipe By : Tyler Florence for Food Network Magazine Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the crust: 2 cups all-purpose flour plus more for dusting 5 teaspoons sugar Salt 12 tablespoons cold unsalted butter -- cut into small pieces For the filling and topping: 15 ounces pure pumpkin -- (1 can) 2 tablespoons unsalted butter -- softened Salt 3 large eggs -- plus 1 egg white 1/2 cup sugar 1/2 cup heavy cream 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 cup pecans 1 cup fresh cranberries or frozen cranberries -- thawed and drained 1 package amaretti cookies -- (2.3 ounces; about 12) Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes. On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill. Place a baking sheet on the bottom oven rack and preheat to 375F. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar. Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325F and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely. Meanwhile, make the topping: Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie. Contributed to the FareShare Gazette by Art; 12 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 483 Calories; 32g Fat (59.5% calories from fat); 7g Protein; 43g Carbohydrate; 2g Dietary Fiber; 154mg Cholesterol; 42mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates.

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