Recipes Included On This Page Red Wine-Braised Short Ribs Roasted Salmon With Lemon Dill Sauce Rocky Road Whoppers Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Red Wine-Braised Short Ribs Recipe By : Chris Kimball Serving Size : Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds bone-in English-style short ribs, meat and bones separated Salt and pepper 2 tablespoons vegetable oil 2 onions, chopped medium 1 carrot, peeled and chopped medium 1 celery rib, chopped medium 2 tablespoons tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried 3 tablespoons all-purpose flour 2 cups dry red wine 2 tablespoons balsamic vinegar 2 cups low-sodium chicken broth 2 bay leaves 2 tablespoons minced fresh parsley Short ribs are all about the meat and the sauce. One taste of these long-cooked ribs with their dark glossy sauce and you'll be glad you put your microwave and skillet to work first. Arrange beef bones in a dish and microwave (in batches, if microwave is small) until well browned, 10 to 15 minutes; transfer to slow cooker. Dry short ribs with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of short ribs well on all sides, 7 to 10 minutes; transfer to slow cooker. Repeat with remaining tablespoon oil and remaining short ribs; transfer to slow cooker. Add onions, carrot, celery, tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker. Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high. Transfer short ribs to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid, discarding solids, and season with salt and pepper to taste. Stir in parsley. Spoon 1 cup sauce over short ribs and serve with remaining sauce. TIPS: Separating the meat from the bones-and "roasting" the bones in a surprising way-yields the most flavorful dish. To remove the meat from the bones, insert a knife between the rib and meat, staying as close to the bone as possible, and saw the meat off the bone. Before adding the bones to the slow cooker, microwave them for 10 to 15 minutes. Cooking time: 9 to 11 hours on low; 5 to 7 hours on high Contributed to the FareShare Gazette by Art; September 8, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 761 Calories; 33g Fat (53.0% calories from fat); 27g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 646mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat. Back to Recipe List * Exported from MasterCook * Roasted Salmon With Lemon Dill Sauce Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds salmon fillet, skin removed 4 tablespoons lemon juice 1 teaspoon kosher salt 1 teaspoon black pepper Lemon Dill Sauce: 16 ounces sour cream 4 tablespoons dried dill weed, crushed (or twice as much fresh) 6 large cloves garlic, smashed and finely chopped 1/2 teaspoon salt 2 tablespoons lemon-pepper seasoning (WITHOUT SALT) Remove 4 or 5 inches of tail end and save for another use. Cut remaining fillet into 6 equal portions. Preheat the oven to 450F. Line a heavy baking sheet with foil, insert a cooking/cooling rack, spray or rub with oil. Place the salmon on the prepared rack, pieces not touching, brush with lemon juice; season each piece with salt and black pepper. Reserve the rest of the lemon juice for the sauce that follows. Roast the salmon in the preheated oven just until it is opaque in the center, about 10 to 15 minutes depending upon the thickness of the fish. Lemon Dill Sauce: While the salmon is roasting, make the sauce: Whisk together the sour cream and the remainder of the lemon juice. Stir in remainder of sauce ingredients, mixing well. Taste and adjust seasonings as necessary. Serve with the salmon. Serves 6 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Note: Prepared by Art on September 15, 2011; Salmon was very good, sauce was excellent. Served with roasted carrots, rice and lima beans. Contributed to the FareShare Gazette by Art; 16 September 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 16g Fat (84.0% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 532mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 3 Fat. Back to Recipe List * Exported from MasterCook * Rocky Road Whoppers Recipe By : Cooking.com Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips, divided in half 2 tablespoons (1/4 stick) unsalted butter 1/2 cup sugar 1 large egg 1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water 1/2 teaspoon vanilla extract 1/2 cup walnuts, coarsely chopped 60 (about 2/3 cup) miniature marshmallows These big chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows. The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper makes these cookies easy to remove. Preheat oven to 350F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside. Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside. Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips. For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes. Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely. DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature. Recipe created exclusively for Cooking.com by Elinor Klivans. Active Time: 20 Minutes Total Time: 50 Minutes Makes 12 large cookies (serving size = 1 cookie) Contributed to the FareShare Gazette by Art; 26 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 52 Calories; trace Fat (7.8% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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