Favoreats
Favoreats LLC
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INGREDIENTS
1
bag frozen corn, thawed
1 tbsp
butter
1 tbsp
all-purpose flour
1/2 cup
heavy cream or half-and-half
2 tbsp
milk
1 tbsp
sugar
1/2 tsp
salt
1/8 tsp
ground white pepper
1/4 cup
grated Parmesan cheese
3
strips bacon
1 tbsp
olive oil
1/4
medium yellow onion, diced
1
garlic clove, crushed
1
carrot, peeled and diced
1/2
green bell pepper, diced
1/2
red bell pepper, diced
1 1/2 cups
chicken broth
2 cups
cubed russet potatoes (about 8 ounces)
1/4 cup
butter
1/4 cup
all-purpose flour
1 12 ounce can
evaporated fat-free milk
8 oz
pepper jack cheese, shredded
1/2 tsp
ground white pepper
1/2 tsp
salt
1/2 tsp
ground thyme
1 1/2 lb
boneless Top Sirloin cut into 2 inch cubes
Coarse salt
Fresh ground pepper
2 tbsp
olive oil
1 tbsp
butter
1/4 lb
thick-cut bacon, diced
3 cloves
garlic, minced
2 cups
red wine or Pomegranate juice
1
bay leaf
2
springs fresh thyme, or 1 teaspoon dried
1 1/2 cups
beef broth
1 tbsp
tomato paste
1/4 tsp
coarse salt
1/4 tsp
fresh ground pepper
4
fresh carrots peeled, sliced 1/2 inch thick
TO MAKE THE ROUX:
1/3 cup
flour
4 tbsp
unsalted butter at room temperature
8 oz
pearl onions, frozen and skinned
1 tbsp
butter
1 tbsp
sugar
1/4 tsp
salt
1 cup
water
1/2 lb
white mushrooms, quartered
1 tsp
unsalted butter
1 tsp
olive oil
salt
fresh parsley
1/3 cup
grated Gruyere (optional)
2 cups
peeled and grated zucchini (about 2 medium)
3 cups
all-purpose flour
1 tsp
salt
1 tsp
baking soda
1/4 tsp
baking powder
4 tsp
ground cinnamon
1 cup
chopped walnuts (optional)
2 1/4 cups
sugar
3
eggs, slightly beaten
1 cup
canola oil
1 tsp
vanilla extract
Single Crust Pie:
1 1/4 cups
all-purpose flour
1/2 tsp
salt
1/4 cup
plus 2 Tbsp shortening
2 tbsp
chilled butter, cut into small pieces
1/4 cup
to 1/2 cup ice-cold water
Filling:
1/2 lb
bacon
1
small onion, minced
1
green pepper, chopped
1 1/2 cups
milk
1/2 lb
cheddar cheese, grated
3
eggs, beaten
1 tsp
coarse salt
1/4 tsp
fresh ground black pepper
1 tsp
Worcestershire
Plan Ahead: Freeze ahead of time, unthaw and bake.
1/4 cup
warm water, (105-155 degrees)
1 tbsp
active dry yeast
1 cup
milk, scalded
1 tbsp
sugar
1 tsp
salt
6 tbsp
butter, room temperature
2
eggs, beaten
3 cups
all-purpose flour
Spread:
1 cup
sugar
1 stick
butter (1/2 cup), room temperature
Grated rind of 1 orange
1 1/2 cups
all-purpose flour
3 tbsp
sugar
2 tsp
baking powder
1 1/2 tsp
coarse salt
1/2 cup
sour cream
1 cup
milk
2
eggs
1 tsp
vanilla
1 tsp
orange zest(optional)
Oil for frying
Orange Buttermilk Syrup:
1/2 cup
butter
1 cup
buttermilk
2 cups
sugar
1 tbsp
light corn syrup
2 tsp
baking soda
2 tsp
vanilla
Juice of one large orange
2
eggs yolks
2 tsp
fresh lemon juice
1/4 tsp
salt
1/8 tsp
cayenne pepper
1 tbsp
hot water
3/4 cup
unsalted butter, cold from the fridge
2
English muffins
4
pieces Canadian bacon
4
eggs
Coarse salt and fresh pepper
paprika
9 oz
about (11) fresh or frozen spinach ricotta cheese ravioli
1/3 cup
unsalted butter, cold
1 cup
(2-3 oz) fresh sage
2 tbsp
fresh parmesan cheese, grated
1/2 tsp
fresh lemon juice (optional)
coarse salt
fresh ground black pepper
fresh parmesan cheese, grated for serving
6
medium Russet potatoes- about 2 lbs.
1/2 stick
butter (1/4 cup)
1/4 cup
sour cream
1/4 cup
mayonnaise
2 tsp
minced green onions (optional)
1/4 cup
milk
1/2 cup
cheddar cheese; or pepper jack cheese
3
boneless/skinless chicken breasts, cut into small pieces
2 tbsp
olive oil
1
small yellow onion, chopped
1 tbsp
olive oil
1
large carrot, peeled and chopped
2 tbsp
butter
2 tbsp
flour
1 1/4 cups
chicken broth
1/4 tsp
cayenne
1/2 cup
frozen peas
Chopped parsley
1 tbsp
fresh tarragon or rosemary, chopped
1/4 tsp
paprika
1 1/2 cups
fresh breadcrumbs (3 pieces of sandwich bread)
4 tbsp
melted butter
2 cups
sugar
1 1/2 cups
canola oil
1/4 cup
butter, softened
2
large eggs
1/2 cup
molasses
4 cups
all-purpose flour (for high altitude add 2 Tablespoons more flour)
4 tsp
baking soda
2 tsp
ground cinnamon
1 tbsp
ground ginger
1 tsp
salt
1/2 cup
sugar for rolling the cookies in
3 oz
bags vanilla chips or white classic
1
Tablspoon shortening
1 cup
butter softened
2 cups
sugar
4
eggs
1 tsp
vanilla extract
1 tsp
almond extract
5 cups
flour
1 tsp
salt
1/2 tsp
baking soda
Frosting:
8 oz
cream cheese
1/2 cup
softened butter
4 cups
powdered sugar
1/2 tsp
almond extract
1/2 tsp
vanilla extract
2
drops red food coloring (optional)
Tart Crust:
Makes enough for 2 tarts crusts (Freeze half the dough or bake both and freeze one for later)
2 1/2 cups
all-purpose flour
1 tsp
sugar
1/8 tsp
salt
1 cup
chilled butter, cut into small pieces
1/4
to 3/4 cups ice water
Victorian Chocolate:
Makes enough to fill 1 chocolate tart
1 cup
good quality semi-sweet chocolate chips
1/3 cup
sugar
2 cups
heavy cream
Sea salt to taste (optional)
1
devils food cake mix, not with pudding in it
16 oz
sour cream
4
large eggs
1
small package, 3.9 oz chocolate pudding mix
1/2 cup
canola oil
1/2 cup
water
3/4 cup
semi-sweet chocolate chips
Ganache
2 cups
semi sweet chocolate chips
3/4 cup
heavy cream
1/8 tsp
cinnamon
1 tsp
vanilla
2
slices white or wheat bread
4
small boneless, skinless chicken breasts
Salt
4
slices deli ham
6
thin slices Swiss cheese
8 tbsp
cold butter
1/2 cup
butter
1 cup
sugar
1/2 cup
evaporated milk
1/4 cup
unsweetened cooca powder
1 tsp
vanilla extract
1/8 tsp
salt
2 cups
Gruyere Cheese
2 cups
Gouda Cheese
2 cups
Cheddar Cheese
3 cups
Flour
1
Bottle of Cooking White Wine
1
Green onions
2 tbsp
minced garlic
1/2 cup
mashed potatoes, not instant. Use 2 medium size Russet potatoes. Save the potato water
1/2 cup
potato water
2 tbsp
active dry yeast dissolved in 1/4 cup warm water
1/2 cup
shortening
1/2 cup
sugar
2
large eggs
3
to 4 cups all-purpose flour
5 cups
sunflower oil or shortening for frying. More as needed
Glaze: 4 cups powdered sugar
1/2 cup
hot water
1 tsp
vanilla
1/8 tsp
salt