Biscochitos Recipe By:Patricia Romero “This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.” Ingredients 6 cups all-purpose flour 1/4 teaspoon salt 3 teaspoons baking powder 2 cups shortening 1 1/2 cups white sugar 2 teaspoons anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 teaspoon ground cinnamon Directions Preheat the oven to 350 degrees F (175 degrees C) Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and … Continue reading Biscochitos

Southwest Skillet Bread

Southwest Skillet Bread “A very easy recipe that makes a unique breakfast! Can also be served as a side dish or an appetizer.” Ingredients 3 eggs, beaten 2 cups shredded Cheddar cheese 1 (8 ounce) can cream-style corn 2 pickled jalapeno peppers, chopped 1 (5.5 ounce) package Ranch flavored croutons Directions Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch cast-iron skillet, and place it in the oven while it preheats. In a medium bowl, mix together the eggs, cheese, corn and jalapeno peppers. Stir in the croutons until well coated. Pour into the prepared … Continue reading Southwest Skillet Bread

Baked Brie in Puff Pastry

Baked Brie in Puff Pastry “This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.” Ingredients 1/2 (17.5 ounce) package frozen puff pastry, thawed 1 (8 ounce) wheel Brie cheese 1/4 cup sliced almonds Directions Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the … Continue reading Baked Brie in Puff Pastry


Ratatouille Recipe By:LYNETTE MARIE “This terrific dish is loaded with succulent Mediterranean vegetables.” Ingredients 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped Directions Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet … Continue reading Ratatouille

Beef Bourguignon

Beef Bourguignon Ingredients 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 2 pounds cubed stew meat 4 tablespoons butter 1 onion, chopped 2 carrots, chopped 1 clove garlic, minced 2 cups red wine 1 bay leaf 3 tablespoons chopped fresh parsley 1/2 teaspoon dried thyme 1 (6 ounce) can sliced mushrooms 1 (16 ounce) can canned onions Directions In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well … Continue reading Beef Bourguignon

Traditional French Croissants

Traditional French Croissants Ingredients 2 tablespoons all-purpose flour 1 1/2 cups unsalted butter, at room temperature 4 cups all-purpose flour, divided 1/2 teaspoon salt 3 tablespoons sugar 2 (.25 ounce) packages active dry yeast 1/4 cup lukewarm water 1 cup milk 1/2 cup heavy cream 1 egg 1 tablespoon water Directions Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make … Continue reading Traditional French Croissants

Gratin Dauphinois de Solange

Gratin Dauphinois de Solange Recipe By:AnneFrancoise “Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.” Ingredients 1 clove garlic, halved 2 pounds potatoes, peeled and thinly sliced 2 1/2 cups heavy whipping cream 2 1/4 cups freshly grated Comte cheese salt and freshly ground black pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish. Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream; sprinkle a third … Continue reading Gratin Dauphinois de Solange

Chicken Veronique

Chicken Veronique Recipe By:MAGGIEMAEWEST “This easy chicken recipe is light and refreshing. Baked chicken is served with a sauce of chicken stock, lemon juice, marmalade, and grapes.” Ingredients 1 tablespoon olive oil 1 tablespoon butter, melted 1/4 cup all-purpose flour 1/2 teaspoon salt 2 1/2 pounds chicken, cut into pieces 1/2 cup orange marmalade 1 cup chicken stock 1 tablespoon cornstarch 3 tablespoons lemon juice 1/2 cup green seedless grapes lemon, sliced Italian parsley, chopped Directions Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9×13-inch baking dish. With a spatula, spread oil … Continue reading Chicken Veronique

Baked Crab and Artichoke Dip

Baked Crab and Artichoke Dip Recipe By:Chef John “This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!” Ingredients 2 (8 ounce) packages cream cheese, softened 1 pound lump crabmeat, drained 1 (14 ounce) can artichoke bottoms, drained and chopped 6 ounces shredded white Cheddar cheese 1/2 cup finely diced red bell pepper 1/3 cup chopped green onions 1/2 cup sour cream 1/4 cup mayonnaise 3 cloves garlic, minced 1 lemon, zested and juiced 2 teaspoons chopped fresh tarragon 1 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or more to taste … Continue reading Baked Crab and Artichoke Dip

Crescent Pizza Pockets

Crescent Pizza Pockets Recipe By:Pillsbury “Make perfect pizza pockets by wrapping pizza sauce, mozzarella, and pepperoni in crescent dough and baking until golden brown.” Ingredients 1 (8 ounce) can Pillsbury(R) refrigerated crescent dinner rolls 1/4 cup pizza sauce 3/4 cup shredded mozzarella cheese 1/2 cup sliced pepperoni 1 teaspoon grated Parmesan cheese Directions Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons … Continue reading Crescent Pizza Pockets