blueberry preserves from Martha bakes

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2 1/4 pounds blueberries
3 3/4 cups sugar
Juice of 1 small lemon

Rinse the blueberries in cold water without soaking them.

Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.

Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.

The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.

Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.

Check set (mixture should reach 221 degrees).

Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.

One-pan coconut shrimp noodle bowls

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What it took for 2 HUGE bowls. Or 4 smaller ones. Or whatever:

* 1 Tbs. extra-virgin olive oil
* 1 tsp sesame oil
* 1 pound extra-large shrimp; thawed, peeled and deveined
* 3 cloves garlic, minced
* 1 Tbs. freshly minced ginger
* 1 yellow bell pepper, diced
* 1 (13.5 oz) can coconut milk
* 2 cups fish stock (or seafood, or chicken, whatevs)
* 7 oz (half a box) pad Thai noodles
* 1 tsp fish sauce
* 2 tsp sriracha sauce
* 1 cup cilantro leaves (plus more for garnish)
* 2 scallions, diced
* 1 lime (or more!)

Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from pan and set aside.

Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes.

Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.

Stir the shrimp back in and toss to combine. Serve with more cilantro on top!

http://www.feastie.com/

Pasta with broccoli and sun-dried tomatoes

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2 cloves garlic, minced
1/4 cup extra-virgin olive oil
3/4 pound boneless, un-chicken breasts, cut into strips
2 cups small broccoli florets
1/2 to 3/4 cup oil-packed, julienned sun-dried tomatoes, drained
2 tablespoons chopped, fresh basil
A pinch red pepper flakes
1/4 cup dry white wine
3/4 cup veggie broth
1 to 2 tablespoons butter
1/2 pound bow-tie pasta, cooked
Parmesan cheese, freshly grated

In a large skillet, sauté the garlic in oil quickly over medium-high heat, being careful not to burn.

Add un-chicken and sauté until cooked through, about 5-10 minutes. Remove and cover with tinfoil to keep warm.

Add the broccoli florets to the pan with a little more oil, if necessary. Stir and toss broccoli until crisp-tender.

Return chicken to the pan and add the tomatoes, basil, red pepper flakes, wine and veggie broth. Season to taste with salt and pepper.

Add the butter, cover and simmer over low heat, for 5-10 minutes. Remove from heat.
Add the cooked bow tie pasta to the pan. Stir to blend and serve with grated Parmesan on the side.

Butter Pecan Turtle Bars from bake or break

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For the crust:
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
2 cups all-purpose flour
1 cup chopped pecans
For the filling:
2/3 cup unsalted butter
1/2 cup firmly packed brown sugar
1 cup chocolate chips

To make the crust:

Beat butter until creamy. Add brown sugar and mix well. Add flour gradually and mix well.

Press into the bottom of an ungreased 9″x13″ pan. Sprinkle with pecans.

To make the filling:

Preheat oven to 350 degrees.

In a saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil, and continue stirring for about 30 seconds.

Pour over crust and pecans. Bake for 15 to 18 minutes.

Remove from oven and sprinkle with chocolate chips. Let stand for a few minutes, and then use a knife to cut through chocolate. Cool and cut into bars. Yield: 54 1″x2″ bars

http://www.bakeorbreak.com

Super-Thick Hot Chocolate by FoodNetwork.com

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– 3 cups whole milk
– 1 cup evaporated milk
– 1/2 teaspoon pure vanilla extract
– 1/4 cup unsweetened cocoa powder
– 1/4 cup sugar
– 2 tablespoons cornstarch
– Pinch of ground cinnamon

1. In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.

2. Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.

3. Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick! Yield: 4 drinks

Baking Powder Biscuits, James Beard

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2 cups sifted all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
3/4 cup milk
Additional melted butter for dipping

Preheat oven to 450ºF.

Add baking powder and salt to the sifted flour, and sift again into a mixing bowl. Work in the butter with your fingers (or two knives or a heavy fork) until it is the consistency of cornmeal. Add milk and stir into the dough just enough to make the particles cling together. (It should be a very, very soft dough.) Turn onto a floured surface and knead for about 1 minute. Then either pat or roll out to a 3/4-inch thickness.
Cut out the biscuits into rounds or squares, according to your taste. Dip each in the melted butter and arrange on an ungreased cookie sheet or pan. If you want them crisp all around, place them far apart; for fluffier biscuits, place close together. Bake for 12 to 15 minutes, or until the tops are golden. Yield 12 to 18 biscuits

Molten Chocolate Cake – Ree Drummond

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4 pieces (squares) Semi-sweet Baking Chocolate
1/2 cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 tablespoons Flour
2 cups Real Whipping Cream
2 tablespoons Sugar

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff. Invert cakes on dishes and top with whipped cream

Baked Sweet Potato “Fries” Ina Garten

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2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-sweet-potato-fries-recipe.html?oc=linkback

Black Bean and Sweet Potato Quesadillas

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16 oz small diced sweet potatoes (from about two average size sweet potatoes)
2 tsp cumin
1 tsp chili powder
1/2 tsp sea salt
1/4 tsp garlic powder
pinch of chipotle pepper
2 tsp oil
1 15-oz can black beans, drained and rinsed
chopped onion
crushed garlic
salsa

2 cups shredded Mexican blend cheese
salsa/hot sauce for serving

Preheat oven to 400 degrees.

Place cubed sweet potatoes in a bowl and sprinkle over with spices and salt. Drizzle oil over as well and toss well to combine. Spread sweet potatoes out on a lined baking sheet and roast for about 30 minutes, until very tender. Drain black beans, saute onions and garlic in olive oil until tender. Add black beans and salsa cook until warm.

Heat up a large skillet over high heat. Place one tortilla at the bottom and spread roasted sweet potatoes over top. Then, add about 1/2 cup black beans and a large handful of cheese. Place another tortilla on top. Press another heavy skillet over top of the quesadilla while cooking (I like to cook my quesadillas in a grill pan and then press a cast iron skillet on top).

Serve quesadilla with hot sauce and/or salsa and sour creams with a glass of wine ’round snacktime.