Entries for Featured Recipes
Recipe courtesy foodnetwork.com The Neelys
What goes best with soup? How about homemade croutons especially with french onion, vidalia and our wild mushroom soup? This recipe comes to us from the Food Network channel and was reviewed by 35 people giving it a 5 star rating so it must be amazing.
Day old French breadOlive oilSalt and freshly ground black pepper1/4 teaspoon red pepper flakes
Preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl.
Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.Spread seasoned bread onto a sheet pan and bake for about 15 ...
Recipe courtesy Tyler Florence
It's that time of the year when we look for comfort foods that warm us as we become accustom to the cooler temperatures. What does it better than a bowl of hot soup! This recipe is easy to follow and we have the main ingredients at the farm store to assure a successful outcome.
If you would rather not bother, you can pick up one of the many prepared soups that are in convenient boil bags. Boil water, drop in the bag of soup, warm the soup, open the bag, place in a bowl and serve. Easy enough?
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme ...
Recipe courtesy Deborah Fewell
Soups, pot pies, stews and other gravy based foods are considered comfort foods. These types of foods may be consumed to positively pique emotions, to relieve negative psychological effects or to increase positive feelings. The term was first used, according to Webster's Dictionary, in 1977. This recipe is definitely a comfort food.
1 package of Griggstown Farm boned out chicken
1/4 cup lemon juice
4 scallions, cut in 1/2-inch pieces
4 tomatoes, diced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons sesame oil
3 tablespoons ground cumin
1 tablespoon West Indian curry powder
1 tablespoon herb blend (blend of dried and ground oregano, thyme, rosemary, black pepper, ...
Recipe courtesy D’Artagnon’s Glorious Game Cookbook
The earthy, complex flavors of bourbon do magic for a lot of game meats. In this slowly braised pheasant casserole, we use Jack Daniel’s, but any fine-quality bourbon will do. It marries elegantly with the cream and mustard in the sauce. Partnered with cabbage that is sauteed until its natural sugar caramelizes and turns sweet, this is a dish to savor on a cold winter night. The renewed popularity of this American spirit makes it especially appealing. Serve with sauteed spinach or green beans.
3 tbps. unsalted butter
1 1/2 tbps. canola oil
2 large onions, chopped, plus 1 medium onion stuck with 6 whole cloves
1 large green cabbage (about 2 1/2 lbs.), tough ribs cut off, cored & shredded
Recipe courtesy of Nancy Fuller
After turkey, I think everyone will agree that pumpkin pie is a Thanksgiving traditional food. We have provided a from scratch pumpkin pie recipe that is fairly easy to follow and fun to make. But if you'd rather spend your time with other aspects of preparing for Thanksgiving, order one of our delicious pumpkin pies made in our USDA kitchen along with pecan pie and other fruit pies. Any of our pies are sure to satisfy one's desire for a great dessert.
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened ...
Recipe courtesy of Tyler Florence
1 Whole Griggstown Farm capon
Salt and freshly ground black pepper, to taste
1/4 pound unsalted butter, softened
2 lemons, cut in half, plus 2 tablespoons lemon juice
1/4 cup fresh chopped herbs, such as tarragon, thyme or savory
1 onion, cut in half
4 garlic cloves, smashed
Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs
2 cups water
1/4 cup sherry
Preheat oven to 450 degrees F.
Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels.
Season the body and cavity of the chicken generously with salt and pepper.
In a small bowl, mix together the butter, lemon juice and chopped herbs.
Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic ...
For this recipe I was inspired by the wonderful book “Secrets of the best chefs” writed by Adam Robert’s, absolutely love this book and recommend it to all foodies! I used a few ingredients that are different from the original recipe, but this is my dish and I can do whatever I want.
small zucchinis - 2, cut into rounds
extra virgin olive oil -
kosher salt - to taste
freshly ground black pepper - to taste
unsalted butter - 3 tbsp
ripe heirloom tomatoes - 2 , cored and cut into large dice
gnocchi - 1 lb
Fresno chili - 1, minced
chopped garlic - 1 clove
fresh basil - 1 cup, packed (reserve some for garnish)
freshly grated Parmesan - 1/4 cup
In a saute pan heat a splash of olive oil.
Add the zucchinis ...
Recipe courtesy of igornovara.it
Chinese wine or white wine
Slice the chicken breast. Place the slices of meat in a bowl with a little salt and stir them.
Then add some Chinese wine or white wine as an alternative, a bit of the beaten eggs mixture and stir it again.
Now you can bread the slices with the almond flakes.
Then fry the chicken in hot oil until golden brown.
Meanwhile, prepare the Gorgonzola sauce by melting some Gorgonzola in a little milk using a double boiler.
Finally, pour the Gorgonzola sauce on the slices of fried ...