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Roasted Squash Soup

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

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Salmon pasta

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

from: meals.com

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

from: Everyday Food, Jan/Feb 2003

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
Heat the broiler. Put the fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add the parsley, brown sugar, ¾ teaspoon salt and 1 teaspoon pepper to the bag and shake to mix.

Press the mixture onto the skinless side of the salmon. Broil the salmon, skin side down, until it is no longer red in the center, about 8 minutes.

Flake the fish with a fork. Meanwhile, in a large pot of boiling slated water, cook the pasta according to its directions until al dente, about 13 minutes. Reserve ½ cup of the cooking water and drain the pasta. Return it to the warm pot, add the spinach and toss.

In a bowl, mix together the sour cream, lemon juice to taste, ½ teaspoon salt, and 2 tablespoons pasta water.

Put the pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss the pasta and spinach in the pot with the salmon and sour-cream mixture, adding pasta water as needed, and serve.

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Ham, Egg and Cheese Fondue

from: Paula Kafer

Ingredients
3 cups cubed French Bread
3 cups cubed Ham
½ lb cubed Cheddar Cheese
3 Tbsp flour
3 Tsp dry mustard
3 Tbsp melted butter
4 eggs
3 cups milk

Directions
In a 13 x 9 baking pan, layer bread, ham, and cheese. Mix flour and mustard together and sprinkle the mixture over the layers. Then drizzle with the melted butter. Beat egg and milk together, then pour over remaining ingredients. Cover pan with foil and refrigerate overnight.

Bake approximately 1 hour at 350. It’s done when the knife blade comes out dry.

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Tobasco Dressing

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

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Macaroni and Cheese

from: Martha Stewart

Ingredients
8 tablespoons unsalted butter, more for dish
6 slices good white bread, crusts removed, torn into ¼ to ½ inch pieces
5 ½ cups milk
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
4 ½ cups grated sharp white cheddar cheese (18 ounces or so)
2 cups grated Gruyere cheese or 1 ¼ cups grated Pecorino Romano cheese
1 pound elbow macaroni

Directions
Heat oven to 375. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt two tablespoons butter. Pour butter into the bowl with bread and toss. Set bread crumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minutes. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 ½ cups cheddar cheese, ½ cup Gruyere or ¼ cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

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Salmon on the Barbie

from: Paula Kafer

Ingredients
½ cup mayonnaise
3 tablespoons parmesan
2 tablespoons Dijon mustard
1 salmon filet

Directions
Lay salmon flat on a piece of foil. Mix mayonnaise, parmesan, and mustard. Spread over salmon. Cook on barbeque until flaky. Alternately, cook under the broiler until flaky.

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Sugared Pecans

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

from:

Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

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Sweet and Sour Dressing

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

from:

Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

from:

Ingredients
1 c cooking oil
¾ c sugar
¼ c vinegar
½ t salt
1/3 c ketchup
2 T Worcestershire sauce
1 med. onion grated

Directions
Combine all ingredients in blender. Blend ‘til thoroughly mixed.
May be stored several days in refrigerator.

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Nacho Potatoes

from: Martha Stewart Kids

Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced

Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.

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Instant Tamale Pie

from: 94

Ingredients
1 ¾ cup pinto beans with juice (15 oz can)
½ cup fresh or frozen corn kernels
½ cup prepared salsa
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoons alt
12 ounces prepared polenta
2 to 3 tablespoons chopped fresh cilantro
1 cup grated sharp cheddar

Directions
Heat oven to 350. Lightly oil a 10 inch cast-iron skillet or an 11 inch baking dish. Empty the beans and their juice into a bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.

Slice 12 ounces of polenta roll into ¼ inch thick rounds. Arrange the rounds in the prepared skillet or baking dish slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle with cilantro, and then the cheese.

Cover and bake for 15 minutes and then uncover and bake for a bout 15 more minutes, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for about 2 minutes. Let sit for 10 minutes before serving.

Nutritional Info (1/4 recipe, 9 oz(
330 calories, 1.5 protein, 10.7 fat, 42.5 g carbohydrates, 6.1 g saturated fatty acids, 29.7 mg cholsterol, 563.9 mg sodium, 9.8 g total dietary fiber