Recipes from Soup To Nuts Cookbook

From Soup To Nuts Excerpts

Sesame-Maple Chicken Wings

  • 3 tablespoons dark sesame oil

  • 3 cloves garlic, peeled

  • 1 tablespoon hot Szechwan oil

  • 2 tablespoons sesame seeds

  • 4 pounds chicken wings (20 wings)

  • ½ cup maple syrup

  • 1 tablespoon ginger, coarsely chopped

  • ¼ cup soy sauce

In blender, combine syrup, soy, sesame oil, garlic and ginger; process until smooth. In a large bowl, pour syrup mixture over wings and marinate 2 hours or overnight. Preheat oven 375 degrees. Remove wings from marinade, save liquid. Arrange wings in a pan in a single layer. Bake 15 minutes, brush on reserve marinade and bake 7 minutes. Sprinkle on sesame seeds and bake 7 minutes until wings are crisp and sesame seeds are lightly colored. Serve at room temperature. Makes 20 wings.


Gourmet Super Hero

 

Great with potato and pasta salad!

  • 1 large loaf of Italian bread

  • ¼ pound Proscuitto

  • Dill or garlic flavored mayonnaise

  • 2 fresh avocados

  • 1 pound of fresh backfin crabmeat

  • 2 whole tomatoes

  • Fresh bean sprouts

  • Slices of Chevre cheese

Split loaf of bread lengthwise to create an oversized sandwich roll. Spread mayonnaise generously on both sides. Using the bottom portion of the loaf, layer proscuitto, avocado and tomato slices, fresh crabmeat, bean sprouts, and top with cheese slices. Broil under low heat until cheese is melted. Top side should also be broiled just until edges begin to crisp. Put together and slice into servings, sized by appetite.


Sherried Lamb

 

  • Whole roast or 2 pounds, lean cubed lamb

  • ¼ pound fresh whole mushrooms

  • ¼ cup brandy

  • 2 tablespoons tomato paste

  • ¾ cup sherry

  • 2 tablespoons chopped fresh dill weed

  • 1½ cups beef stock

  • ¼ pound fresh scrubbed carrots

  • Butter

  • 1 package frozen whole green beans

Place all ingredients in a large, heavy covered roast pan. Bake at 350 degrees for 1½ hours or until lamb is tender.


Corn on the Cob with Cilantro Lime Butter

 

  • 6 ears of corn

  • ¼ cup sugar

  • ¼ pound of butter

  • 1 fresh lime

  • Fresh cilantro

  • Jalapeño peppers

In a heavy pot, cover ears of corn with water and add ¼ cup sugar. Bring to a boil and continue boiling, partially covered for eleven minutes.

In a separate pan, slowly melt ¼ pound of butter. Add the juice of one fresh lime and ¼ cup of chopped fresh cilantro.

Drain corn and pour butter sauce over top of corn. Garnish with additional sprigs of cilantro and fresh whole jalapeño peppers.


Beth's Peach and Blueberry Cobbler

 

  • ¼ cup sugar

  • ¼ cup brown sugar

  • 1 tablespoon cornstarch

  • ½ cup water

  • 1 tablespoon lemon juice

  • 2 cups sliced peaches

  • 1 cup blueberries

  • 1 cup sifted flour

  • 1 cup sugar

  • 1½ teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup milk

  • ¼ cup soft butter

  • ¼ teaspoon nutmeg

  • 2 tablespoons sugar

Combine sugar, brown sugar, and cornstarch in saucepan. Add water and mix well. Cook over medium heat, stirring constantly until thick. Add lemon juice, peaches and blueberries. In separate 2 quart bowl, for cobbler topping, sift together flour, sugar, baking powder, salt. Add milk and soft butter. Beat until smooth. Spoon topping over fruit in a 2 quart baking dish. Bake for 45 minutes at 375 degrees. Sprinkle with ¼ teaspoon nutmeg and 2 tablespoons sugar.


Cold Lemon Soufflé

 

After second stage surgery, this is a real treat.

  • 5 eggs, separated

  • 1½ cups sugar

  • 2 tablespoons grated lemon rind

  • ¾ cup lemon juice

  • 2 packages unflavored gelatin

  • ½ cup water

  • 1 teaspoon sugar

  • 2 cups heavy cream, partially whipped

  • ½ teaspoon cream of tartar

  • Whole strawberries or lemon twists for decoration

  • Pinch of salt

Butter and sugar a 2 quart soufflé dish. Beat egg yolks with sugar and lemon rind. Add lemon juice gradually, beating continuously until mixture is thick and mousse-like. Sprinkle gelatin over the water to soften. Add 1 teaspoon sugar and stir over low heat to dissolve gelatin. Cool and add to lemon mixture, combining thoroughly. Fold in partially whipped cream. Beat egg whites with salt and cream of tartar until stiff peaks form. Fold gently into lemon mixture, combining thoroughly. Turn into prepared soufflé dish. Chill until set. Decorate top with remaining cream (whipped) and fresh strawberries or very thin slices of lemon.

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