PDF In the Kitchen: the Costco Way

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Meat: beef, pork and chicken. Vegetables: dried and fresh shiitake mushrooms, corn, truffles, soy beans, potatoes, sweet potatoes, Chinese cabbage, carrots and tomatoes. Other Foods: Parmesan cheese and Green Tea. The only way to become a better cook and be more aware is to play with your food , so get to the store, buy some Umami rich ingredients and start playing and cooking for yourselves! When Pietro Sinapi came home over 28 years ago and told his family that he was going to open up his first pizza place, his family was taken aback.

What does an auto body mechanic know about running and operating his own restaurant? But with will and determination, he took the risk that would change his life forever. Every fresh ingredient is used to ensure the best tasting meals possible. Their pizza made us famous, but are dinners keep them coming back for more. Check out our Dinner for Two! So come in and join their family for what will be an unforgettable and delicious dining experience! Our recipe today comes from Kimberly Winder of Wellness Solutions. It is all around us — at home, at work and in our cars. There are always things pulling us in a million directions and distracting us from our sense of peace and harmony in the world.

Have no fear. There is good news! We can actually do things to help manage and keep the stress from getting too out of control and hijacking our lives. One very huge way we can mange stress is by eating healthful, whole foods that nourish our bodies and keep our energy levels high. But, how do we manage this when we are so busy and stressed out to begin with? Mix up a smoothie in your blender and drink your stress away!

Follow my simple system for creating a stress relieving, healthful and delicious smoothie. Fruit gives sweetness and provides the body with the right kind of energy and fiber. Veggies provide the body with additional fiber and phytonutrients to nourish your body with the vital nutrients it needs. Green leafy veggies are the powerhouse of the plant family and supply a super boost of phytonutrients to fight disease and build up the digestive system for greater immune function. Add more or less to desired consistency. I recommend using a high strength blender like a Vitamix or a Nutribullet.

Otherwise, it may be kind of chunky. In that case, you may need to strain before drinking. With Victorian-style clapboard walls, original tin ceilings and creaky wooden floors, Charles takes shoppers back to a time when retailers cared about community and built their business one satisfied customer at a time. Charles Raneri emigrated to the United States from Sicily when he was 14 years old.

Settling in Mt. Kisco, he worked as a peddler along the railroad. Kisco, moving later to a larger premises in Bedford Hills. In , he moved his establishment again, this time to its present prime location on Katonah Avenue, directly across from the old train depot.

In , Phillip married Claire Schroeder and a family of five followed — four boys and one girl. Kisco, Bedford Hills and Katonah with all their needs, from pot-bellied stoves to Sunday bonnets. Charles continues to offer the best quality merchandise available, changing with the times to offer the high-quality products that people want. Dave and Jim Raneri carefully select all items, providing their customers with the best possible choices, answers to questions and service with a genuine smile.

Some things never change, even after 90 years. We are please to be included in their October Top 5 Products! Good luck and thank you for participating. Void Where Prohibited. Winner will be notified by email. Virgin Islands and other United States territories , who are twenty-one 21 years of age or older as of the date of their entry and who have access to the internet and Ergo prior to learning of this Sweepstakes. Void everywhere else outside the fifty 50 United States and the District of Columbia, or where otherwise prohibited or restricted by law.

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Costco Connection - Smart Cooking: The Costco Way

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In this edition we are going to look at the origins of the backyard barbecue. What we find most fascinating about his subsequent entries over the next few years, is that it reveals George to be the very antithesis of what we have come to believe with regard to his personality and demeanor. By that time, Independence Day barbecues had become the norm. So as you can see, the tradition of gathering with your friends to cook some sort of meat over wood or coal outdoors seems to have been around for centuries.

In his books, meal demonstrations, and speaking engagements, Fino breaks cooking down into simple steps and complements his recipes with visual aids and amusing anecdotes about his own trials and errors — thereby reassuring men and, often, women that they, too, can impress a date by developing some basic confidence and creativity in the kitchen.

With a playful and approachable self-depreciating style, Fino guides would-be seductors through specific topics like essential equipment, salmon vs. As a pioneer in the field of pairing and cooking with craft beer, the California-based chef also challenges readers and viewers to break with tradition by serving elegant beers instead of wine to score points in the crucial categories of innovation, forethought and attention to detail. Fino, who spent many a childhood night cooking for the family with his father, received a B. The skills he learned in school combine with a natural sense of humor to make him a sought-after broadcast media commentator and featured chef at food, drink and relationship expos and events across the country.

Petersburg Times. Only these friendly pointers are not cheesy pickup lines or suave moves … and they most likely will work! As a California native, Fino has long taken advantage of the fresh ingredients and progressive culinary ideas that informed his father as he methodically prepared thousands of gourmet meals with his son. Luzzo, Sr. I agree. Ingredients 1 lb. Method Place arugula and basil leaves into a food processor.

Add the pine nuts and garlic. Slowly add olive oil until paste begins to form.

Lemon Bars - The Costco Way Cookbook Recipe

Pulse until thoroughly mixed. Set aside. Method Preheat oven to degrees unless you are grilling, then preheat grill to medium-high heat. Using a spatula, spread the pesto mixture over the pork loin. Take the spice mixture and rub the entire loin, making sure to coat the ends as well. Reserve the extra rub for the sauce. Add 2 tbls olive oil to a large saute pan and place on medium-high heat. Sear the loin on all sides till golden brown. Once all sides are nicely seared, place the roast on a rack inside a roasting pan with sides. Set aside saute pan without removing fond. Place roast on center rack of the oven and cook for 45 minutes, making sure to periodically check for doneness after 30 minutes.

While loin is cooking, add 2 tbls of balsamic vinegar and the extra rub mixture into the saute pan, making sure to scrape up all the fond. Thin with vegetable or chicken broth and cook on medium-high heat until it reduces to a roux-like consistency. Remove from heat and set aside until pork is done. Plating Place the loin on a cutting board and let rest. Place on plate with medallions fanned out in front. Quickly reheat sauce. Fan out arugula and or basil leaves putting a small spoonful of sauce at their base. Simply combine Brie, any blued veined cheese and a triple cream. WOW, you will not be disappointed.

You can probably find a blue veined Brie more easily, so just add the triple cream. It was great seeing you and hearing how much you love our knives, tongs and other products. One of the most important yet overlooked skills the at home chef needs to master is seasoning! Now, not all foods need to have additional seasonings added, but the intricacies of cooking rely on a well seasoned palate and an ability to know how much or how little to use.

Seasonings can be broken down into a few different categories including herbs, spices and condiments. The most popular seasoning known to the world of cooking is salt. Many professional and home cooks mis-use salt in everyday applications, not knowing how much to really use. One day, the chef had students line up in front of a pot of butternut squash soup, everyone taking turns tasting a spoonful of the soup. After each of the students tasted, the chef added a teaspoon of salt and they all tasted again. He explained that it was amazing to see the subtle changes in flavor and viscosity mouth feel of the soup.

The Chef Instructor lined them up and did it again and again, about 6 or 7 times, comparing the finished product to the original unseasoned soup. The addition of salt had changed the soup so immensely, that it almost tasted like a completely different batch of soup. So how do we find the proper balance of seasoning? The tongue has 5 known tastes; sweet, salty, sour, bitter and Umami. True balance is all about the marriage of those tastes on the plate and ultimately on the palate. When cooking with unfamiliar flavors or ingredients, taste them first! Try using classic flavor combinations that our culinary forefathers successfully paired.

Practice makes perfect and as we learn the basics of taste and flavor, our ability to season will be much more successful. There are many basic guidelines you may follow with regard to using herbs and spices, but remember, there are NO RULES to cooking savory dishes. You can change the flavor profile to what best suits your tastes. Cook beans in salted boiling water until al dente about 3 minutes. Transfer into iced water, then drain. This can be done ahead of time. In a large salad bowl, mix olive oil and lemon juice with salt and pepper to taste. Transfer two-thirds of this dressing to another bowl and mix in mango, tomato, green onions and lemon peel.

Add beans and mixed baby greens to the remaining dressing in the salad bowl and toss to coat. Mound the mixture in the center of 6 plates. Cut avocados in half, remove the skin and cut each half into 5 wedges. Arrange the avocado wedges standing up against the French bean salad. Spoon the mango mixture over and around the salad. Place half of the rice mixture in the prepared dish; pat down well. Spread half of pesto evenly over rice and sprinkle with half of goat cheese. Layer half of red peppers over goat cheese.

Repeat above layers. Bake for minutes, or until heated through. Cut into wedges to serve. Heat 1 tablespoon vegetable oil over medium-high heat in a nonstick skillet. Add chicken and stir-fry until lightly browned and cooked through. Remove from the skillet. Heat remaining oil in the skillet. Add onions, carrots and basil; stir-fry until carrots are tender.

Stir in pea pods and water; stir-fry for 2 minutes. Remove from the heat; stir in apple. Add chicken and stir to blend. Serve hot over rice. Makes 4 servings. Grated peel of 1 lemon 2 tablespoons freshly squeezed lemon juice 1 tablespoon light agave nectar or honey 2 teaspoons extra-virgin olive oil. Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently.

To prepare the dressing, in a small bowl mash strawberries into a pulp. Add vinegar, lemon peel and juice, agave and olive oil. Stir well with a whisk. Arrange the spinach and berry mixture on plates and drizzle with dressing. Sprinkle with toasted pecans. Recipe developed by Christine Jackson, food stylist.

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Place bread slices under the broiler and toast until golden brown on both sides. Place avocado slices on 8 pieces of toast. Top with turkey, radishes and sprouts. Crumble goat cheese over sprouts and season with salt and pepper. Stack sandwiches together so that each sandwich has 2 layers of avocado, turkey, radishes, sprouts, and goat cheese and 3 slices of toast 1 on bottom, 1 in middle and 1 on top.

Cut in half and serve. Fill a large pot one-third full of water. Cover and set over high heat. Cook for minutes, or until just tender. Drain in a colander. Transfer the beans to a serving bowl. Add hazelnuts, lemon peel, lemon juice and olive oil. Season to taste with salt and pepper. Toss gently to mix. Note: To toast hazelnuts, place in a dry nonstick skillet over high heat.

Cook for minutes, shaking every 15 seconds or so, until toasted. Watch closely, as they brown quickly. By arrangement with Rodale, Inc. In a large mixing bowl, combine burger, peppers, cheese and salsa. Mix thoroughly and set aside. Cut each tortilla into a 7-inch triangle. Brush quesadillas with melted butter and cook in a nonstick pan over medium heat until browned, about 1 minute per side. Place in the oven for 5 minutes, or until heated through. To prepare the dipping sauce, combine all ingredients and mix well. Makes 8 servings. Preheat a grill to high heat.

Rub chicken on all sides with 1 teaspoon olive oil. Grill on high for minutes per side, or until the chicken is no longer pink inside. Let the chicken cool, then cut into bite-sized cubes. Meanwhile, in a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, yogurt and mustard. Add chicken, celery, grapes and apples. Gently toss the mixture well to combine.

Garnish with lettuce leaves, if desired. Add oil. Add beef and stir-fry for 2 minutes 1 cup of any of the follow- for shrimp, chicken and tofu , or until ing: beef strips, chicken fully cooked. Toss vigorously, adding chunks mixing and matching is encouraged! Bring 2 cups salted water to a boil.

Add edamame and cook for 5 minutes; drain well. Mix cornstarch, garlic powder, salt, pepper and cayenne in a bowl. Add chicken and toss to coat. Place a medium nonstick wok over high heat. Add sesame oil, edamame, peppers, onion and garlic. Cook until garlic softens, minutes. Push veggies to the edges of the pan. Stir veggies, keeping them at the edges.

When chicken is browned, mix in veggies and stir-fry until cooked to taste. Turn off heat and stir in 1 tablespoon sweetand-sour sauce. Place pilaf in a bowl. Top with remaining sauce and chicken mixture. Remove the giblet pack from inside the chicken cavity and save for use in soup or stock. Rinse chicken and pat dry. Combine orange quarters and onion with the remaining poultry rub and toss to coat evenly. Insert this mixture into the cavity. Place chicken in a roasting pan, breast-side up. To prepare the topping, combine the herb seasoning ingredients in a small bowl.

Makes servings. Place walnuts on a cookie sheet in a single layer and bake for minutes, checking frequently. Let cool. Cook pasta according to package directions. Drain and let cool completely. To prepare the dressing, combine all ingredients in a large bowl, stirring with a whisk to blend. Add pasta, chicken, cheese, celery, red onion, walnuts, chives and parsley to the dressing; toss gently to combine. Tips: If you buy walnuts in sealed packaging, they can be stored in their original packaging.

Chop Talk Chef’s Spotlight

Once you open the bag, transfer the walnuts to an airtight container to maintain freshness. Keep walnuts in an airtight container for up to six months in the refrigerator and up to one year in the freezer. Place a medium nonstick saucepan over medium heat. Lightly mist the pan with spray and add onion and garlic. Cook for minutes, or until onion and garlic soften. Add grapes, olives, wine, vinegar and cinnamon, and increase the heat to medium-high. Simmer uncovered, stirring frequently, for minutes, or until most of the liquid is absorbed.

The chutney can also be stored in an airtight plastic container in the refrigerator for up to 3 days and then reheated. Soak bamboo skewers in water for hours. To prepare the marinade, combine all ingredients in a glass bowl or gallon ziplock bag. Cut halibut into small chunks. Cover and refrigerate for at least 1 hour. Remove halibut chunks from the marinade, reserving the marinade. Assemble the skewers, alternating halibut, tomatoes, onion and peppers. Brush with the reserved marinade. Grill over medium heat for minutes, turning once, until the halibut is done.

Season with salt and pepper to taste. Serve with rice pilaf or risotto, if desired. Open the bag of salad and set topping and dressing packets aside. Place the lettuce blend with carrots in a chilled salad bowl; add tomatoes, cucumbers and red onions. Cut salmon in 6 equal portions. Brush with olive oil. Sprinkle with seafood rub. Alternatively, place salmon on foil squares and top each with 2 orange slices. Fold foil to enclose.

Meanwhile, top chilled lettuce mixture with almonds, cranberries and feta cheese from the topping packets. Drizzle with the salad dressing and toss to mix. To serve, arrange salad on chilled plates. Top with grilled salmon hot or chilled. Sprinkle with capers. Ripe peach, pitted 1 I. Ripe nectarine, pitted 1 I. Ripe plum, pitted 1 pound large peeled and deveined shrimp 1 lemon, halved and thinly sliced Salt and freshly ground pepper. Heat olive oil in a small skillet until very hot.

Remove from the heat immediately and stir in herbs; set aside. Cut peach, nectarine and plum into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat for minutes per side, or until shrimp is pink and cooked through.

Remove from the grill and drizzle with the remaining garlic-herb oil and salt and pepper to taste. Makes 5 servings. To prepare the salsa, whisk lime juice and honey in a medium resealable container until well combined. Season with salt to taste. Serve cold or at room temperature. Sprinkle the spice mixture evenly over both sides. Place a small nonstick skillet over medium-high heat. Then lower the heat to medium and cook until the salmon is a pale pink throughout, minutes per side. Season with more salt, cayenne and black pepper to taste, if desired.

Top each with half of the salsa. Sprinkle seasoning over ahi. To prepare the dressing, pour vinegar into a small mixing bowl. To assemble, add spring mix to the dressing and toss. Arrange in the center of a large plate or bowl. Place potatoes, olives, beans, onions, tomatoes and egg in a row around the edge of the greens. Top the greens with the seared ahi.

In a medium bowl, mix beef, rice, 4 teaspoons parsley and salt until well combined. Form into a 1-inch-thick oval patty. Season with pepper, pressing it into the patty on all sides. Place a small nonstick skillet over high heat. Cook for minutes per side, or until the outside browns and the inside is very slightly less done than desired. Place the steak on a plate and cover to keep warm. Reduce the heat to medium and respray the pan. Add onions and cook for about 5 minutes, or until tender.


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Add grape juice and vinegar and return the heat to high. Spoon the onions and sauce over the steak. Sprinkle with remaining parsley. On each skewer, place 1 grape, then 1 watermelon cube, 1 cantaloupe cube, 1 pineapple cube and 1 strawberry. Arrange on a serving platter. Mix cinnamon with yogurt. Serve the fruit kebabs with cinnamon cream for dipping.

Any dramatic shape will work, but the opening should be the same diameter as or wider than the base, for ease in serving. Wash blueberries and pat dry. Layer on the bottom of the vase, reserving a few. Peel, core and cut pears into bite-size pieces. Place in a bowl and sprinkle with juice from half of the lemon, stirring to coat well. Layer pears on top of the blueberries in the vase. Peel and chop peaches or nectarines into bite-size chunks. Place in a layer on top of the pears.

Wash cherries; reserve a few whole ones for garnish and remove stems and pits from the others. Layer the pitted cherries on top of the peaches. Just before serving, spread a layer of yogurt on top of the fruit. Wash and core apple, cut a few slices and sprinkle with lemon juice. Top with the reserved cherries and blueberries. Note: Greek-style yogurt is made from whole milk, so it has a denser texture than traditional yogurt. It is often sold with honey, or you can add it yourself—about 1 tablespoon per 5 ounces, just enough to sweeten.

If Greek-style yogurt is not available, substitute whole-milk yogurt. Tip: To prepare individual servings, divide the fruit and layer in wine glasses or parfait dishes. The amount of fruit suggested can be adjusted to accommodate the size of the dish or the group being served. Pour grapefruit, juice included, into a large glass or plastic mixing bowl.

Add pineapple, kiwi, strawberries, cantaloupe and apples. Stir gently to combine. Spoon 1 cup of the fruit along with some of the juice into each of 9 white wine glasses or bowls. Serve immediately, or refrigerate for up to 2 days. Garnish with mint, if desired. Makes about 9 servings. Tip: Regular grapefruit can be substituted for red grapefruit. But steer clear of the ones in syrup. Divide into 2 martini glasses or dessert bowls. Lightly spray an byinch ovenproof glass or ceramic baking dish. Combine dry biscuit ingredients in a medium mixing bowl. Cut in the butter until crumbly.

Add the buttermilk. Stir with a fork just until moistened. Beat the egg with 1 tablespoon water in a small bowl. Lightly brush the top of each biscuit with the egg mixture. Bake for minutes, or until lightly golden on top. Cool for a few minutes on a rack. Cut the biscuits in half horizontally. Place the bottom half of each biscuit on a dessert plate.

Divide evenly among the biscuits. Then rest the biscuit tops on an angle to one side of each. Combine cherries and apples in a small bowl; set aside. In another bowl, combine Grand Marnier, cornstarch and water, stirring until well blended. In a 4-quart saucepan, melt butter, then stir in sugar. Add cornstarch mixture and heat, stirring constantly, over medium-high until hot. Add 3 cups of the cherryapple mixture and bring to a simmer. Reduce heat and cook until thickened.

Remove from the heat and stir in vanilla and almond extract; set aside. Fold the corners in toward the middle. Add the remaining cherries and apples to the fruit mixture and stir. Do not cook. Top with whipped cream, drizzle 1 teaspoon of the sauce over the whipped cream and sprinkle with walnuts. Cover and cook over low heat for 10 minutes. Remove from the heat.

Whip the cream. Gradually add milk and water, stirring to combine. Add salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Cook for about 2 minutes, or until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Roll up loosely. Serve with whipped cream. To prepare the topping, place butter in a 9-inch microwave-safe pie pan. Microwave on high for seconds, or until butter is melted. Stir in apples, sugar and cinnamon. Cover and microwave on high for minutes, or until apples are tender. To prepare the batter, place pancake mix, water, vanilla and cinnamon in a medium bowl and blend with a wire whisk.

Prepare apple topping as directed. Bake, uncovered, for 10 minutes, or until apples are tender. Prepare pancake batter and pour evenly over the cooked apples. Bake, uncovered, for minutes, or until a toothpick inserted in the center comes out clean. Coat a 9-byinch loaf pan with cooking spray. Add to the batter and blend well. Fold carrots and bananas into the batter. Pour batter into the prepared pan.

Bake for minutes, or until a toothpick inserted in the center comes out clean. Makes 10 servings. Slice croissant lengthwise almost all the way through. Spread cream cheese on both sides. Spread Nutella on top of cream cheese. Toss banana slices with brown sugar and place in an ovenproof pan. Put under a hot broiler for about 30 seconds, or until the sugar melts. Place banana slices on top of Nutella and close the croissant. In a bowl, combine egg, milk, sugar, rum and vanilla; mix until well blended.

Dunk the croissant into the batter, soaking well. Add the croissant and cook like French toast, turning once. Slowly add cold water until the dough forms a ball. Press into an ungreased inch tart pan with a removable bottom. Line the crust with aluminum foil and pie weights. Bake for 8 minutes, or until lightly browned. Sprinkle the crust with cheese. Top with asparagus, bell pepper and basil. In a bowl, combine Egg Starts, half-and-half, salt and pepper.

Pour over the vegetables. Top with pine nuts. Bake for minutes, or until set in the center. Tip: Dried beans can be used for pie weights. In a large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. In a large mixing bowl, combine eggs, milk, mustard and salt; stir well.

Distribute half the bread cubes evenly in a buttered bybyinch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread cubes, pepper, cheese, sausage and optional ingredients. Pour the egg mixture evenly over the casserole. Bake, uncovered, for minutes, or until the eggs are set. Tent with foil if the top begins to brown too quickly. Evenly coat a byinch 3 quart glass baking dish with cooking spray.

Evenly spread potatoes in the dish. Sprinkle with cheese. In a large bowl, beat together eggs, sour cream, milk, mustard, salt and pepper until thoroughly blended. Pour over the potatoes. Bake until puffed and browned and no visible liquid egg remains, about 45 minutes. Garnish with onion and parsley. Serve with mixed greens, if desired. In a large bowl, lightly beat eggs. Blend in buttermilk, brown sugar and vanilla. Stir well and set aside. Stir oil, carrots, walnuts and currants into the buttermilk mixture. Do not overmix. Bake for 10 minutes.

Rotate the pan and continue baking until a toothpick inserted in the center comes out clean, more minutes. In another bowl, whisk together buttermilk and 1 egg. Fold into the dry ingredients just until moistened. Stir in cherries gently. Using a medium-sized ice cream scoop, scoop scones onto a parchment-lined pan, spacing evenly. Beat remaining egg, then brush over the scones. Let cool on a rack. To prepare the glaze, place sugar, milk and almond tablespoons milk 1 teaspoon almond extract extract in a small bowl and stir until blended.

In a microwave, heat honey, sugar and salt to a full rolling boil. Remove and stir in vanilla and peanut butter, blending until smooth. Pour over cereal until evenly coated. When the mixture is cool enough to handle but still very warm, roll tablespoons of dough into balls. Let cool for minutes. Cover and store for an easy on-the-go breakfast or snack.

Makes 24 servings. Heat oil in a large skillet over medium-high heat. Add potatoes and onions; fry for 2 minutes, or until potatoes are soft and onions are translucent. Add diced taquitos, tomatoes, celery, salsa and black olives. Cook until heated through. Break eggs into a bowl and whisk. Add cheese to the bowl and mix well. Pour the mixture into the skillet. Cook until the eggs are done. Serve immediately, garnished with fried onions, bacon bits or chopped cilantro. Tip: For variety, crack whole eggs on top of the hot skillet mixture and cover to cook eggs sunny side up.

Stir apples into the tomato mixture with cilantro, honey, and salt and pepper to taste. Refrigerate for up to 6 hours before serving. To serve, spoon the salsa into a serving bowl and place a bowl of corn chips alongside. Cut tomatillos into quarters. Reduce the heat to low and sprinkle cumin and chili powder over the pan.

Stir in tomato sauce and bring to a simmer. Place the mixture in a blender or food processor. Makes about 3 cups. Melt butter in a inch skillet until sizzling; add bell pepper and onion. Cook over medium heat, stirring occasionally, for minutes, or until onion is softened. Continue cooking for minutes, or until heated through. Transfer 1 cup of the bean mixture to a food processor, cover and process on high until smooth, approximately 30 seconds. Return the blended mixture to the remaining bean mixture and stir to combine.

Crispy Fish Tacos (Cooking the Costco Way)

Spread the bean mixture in an byinch baking dish. Cover and refrigerate for 2 hours or overnight. Just before serving, layer salsa, cheese and guacamole over the bean mixture. Spoon sour cream into a resealable plastic food bag. Serve with tortilla chips. Makes 15 servings. Combine all ingredients and stir to blend. For best results, cover and refrigerate overnight.

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This is also a fantastic addition to the Don Miguel Lean Ole Burrito, creating a light summer meal or snack. In a medium bowl, combine corn, black-eyed peas, avocado, cilantro, green onions and tomatoes. In a small bowl, whisk together olive oil, vinegar, garlic, salt, pepper and cumin. Add to the vegetable mixture and toss to coat. Serve with tortilla chips or toasted pita chips. Have a bowl of ice water on hand. In a pot of boiling, salted water, cook asparagus for 1 minute. Transfer to the ice water with a slotted spoon. Once cool, transfer to paper towels to drain; pat dry.

Top with the next phyllo sheet and brush with butter; repeat with remaining 2 sheets. Cut into 12 rectangles. Place 1 piece of prosciutto and Cheddar on each rectangle. Place asparagus spears on top with tips extending beyond the edges. Roll phyllo up around asparagus and brush with additional butter. Place the rolls on a baking sheet and bake for minutes, or until golden. Serve warm. Makes 12 servings.

Submerge in iced water to stop the cooking. Remove the charred skin under cold running water. Pat dry. Cut the tops off the peppers and remove the seeds, keeping the peppers whole. Drain if necessary. Set in the refrigerator on paper towels to absorb excess moisture. In a mixing bowl, blend cheeses, grated orange peel, lemon juice and chives gently with a wooden spoon. Chill until serving. Add rice and wine; cook until liquid is reduced. Add broth by thirds, reducing each time until the mixture thickens. Stir in grated cheese, spinach and butter.

Then add basil and salt and pepper to taste. Place in a container and let cool. Cover and refrigerate for hours. Place eggs and bread crumbs in separate bowls. Roll the spinach mixture into 1-inch balls. Place on a cookie sheet. Fry the spinach balls until golden brown. Remove and place on a paper-towel-lined cookie sheet to drain. Serve hot. Tip: Arancini can be served with roasted red pepper aioli, chipotle sauce or sun-dried tomato sauce. Heat olive oil in a 2-quart saucepan over medium heat.

Lay an asparagus spear on a slight diagonal on the bottom of each slice and roll, covering as much of the stalk as possible and leaving the tip visible. Sprinkle with salt and pepper to taste. Place on a small baking sheet. Cover and refrigerate for 1 hour. To prepare the aioli, combine orange juice, zest, garlic, shallots, cayenne, eggs and egg yolks in the bowl of a small food processor.

Process until the ingredients are blended. Chill for about 30 minutes. Place the asparagus on the grill and cook, turning occasionally, until it is just tender and the prosciutto is crisped, about minutes. If the prosciutto browns before the asparagus is cooked, move the spears to a cooler part of the grill.

Arrange the asparagus on plates and spoon aioli over them. Place the remaining aioli in a bowl for dipping. Lay out tomatoes, olives, herbs, garlic, olive oil and pepper on a sheet pan and toss to combine well.


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Roast for minutes, or until the tomatoes have shriveled and browned lightly. Let cool on the sheet pan, then transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers. Note: Herbes de Provence is a dried herbal blend that typically contains rosemary, fennel, marjoram, basil, sage, thyme, summer savory and lavender. It will be delicious. Fresh herbs such as rosemary, thyme and basil look great as a garnish. DIP 2 tubs 12 ounces Einstein Bros. In a bowl, combine olive oil, thyme, oregano, salt and pepper.

Place bagel wedges in a large mixing bowl, drizzle with the oil mixture and toss thoroughly for seconds, or until the wedges are evenly coated. Place the bagel wedges on a cookie sheet in a single layer and bake for minutes, or until golden brown. To prepare the dip, place all ingredients in a mixing bowl and stir with a rubber spatula until thoroughly blended. In a bowl, combine lime juice, cilantro and avocado cubes; set aside.

Thread each skewer alternately with cubes of avocado, chicken, mango, bell pepper and cheese. Brush all sides of each completed skewer with remaining lime cilantro mixture. Serve with lime wedges, so that guests can squeeze fresh lime on their skewers as they eat them. If using smaller or larger avocados, adjust the quantity accordingly. Break each piece of cracker bread in half and place on a baking sheet. Slice peppers and eggplant into thin strips. Break bacon into 1-inch pieces. Divide peppers and eggplant among cracker pieces.

Top with bacon. Sprinkle with mozzarella. Bake for about 3 minutes, or until cheese has melted. Serve hot or cold. Line a sheet pan with parchment paper. With a pastry brush, lightly brush baguette slices with olive oil. Lay on the prepared sheet pan. Bake for minutes, or until golden. To prepare the asparagus, boil in water for minutes and then drain. Cut into 1-inch pieces. To assemble, place a small piece of salmon on each of the crostini, then 2 pieces of asparagus.

Top with 1 small slice of Brie. Garnish with fresh cracked pepper. Stir soup, tomatoes, eggplant, zucchini and onion in a 6-quart slow cooker. Add chicken and turn to coat. Cover and cook on low for hours or on high for hours , or until chicken is fork-tender. Remove chicken from the cooker to a cutting board and let stand for 5 minutes. Using 2 forks, shred the chicken. Return the chicken to the cooker. Serve on toasted bread slices. Sprinkle with additional Parmesan and chopped parsley, if desired.

Makes 7 servings. Tip: The chicken mixture is also delicious served over hot cooked rice or pasta. Preheat the broiler. Combine bread crumbs, butter, bell pepper, parsley, green onions and cayenne pepper in a bowl; blend well. Shuck clams, leaving loosened clam meat in one half of the shell; discard the other half. Place clams on the half shell in a baking dish and cover each with about 1 teaspoon of the breadcrumb mixture.

Broil clams inches from the heat for minutes, or until browned. Garnish with bacon and serve immediately. In a small bowl, combine soy sauce, pineapple juice, wasabi and sesame oil for the marinade. Place in the 1 tablespoon toasted marinade and refrigerate for 10 minutes. Grill 2 Western United Fish ahi for 2 minutes per side, or until seared. Green leaf lettuce. Place cream cheese, dill, garlic powder and chili powder in a bowl and stir to blend. Tear off 2 pieces of aluminum foil about 16 inches long. Cut two 6-byinch rectangles of smoked salmon and place one on each sheet of foil.

Spread the cream cheese mixture on the salmon. Carefully roll up the salmon and then wrap in the foil. Place in the freezer for at least 2 hours. Remove the salmon rolls from the freezer at least 1 hour before cutting. Cut the salmon rolls in 1-inch-thick slices. Roll the slices through the cracked black pepper.

Chill an appetizer platter in the refrigerator. To prepare the vinaigrette, place vinegar, honey, olive oil, salt and pepper in a blender. Split vanilla bean and scrape seeds into the blender. Blend and set aside. Place salad greens on the chilled platter. Arrange mozzarella and nectarine slices on top of greens, alternating cheese and fruit. Garnish with raspberries and blueberries. Generously drizzle vinaigrette over the cheese and fruit.

Pour boiling water over mango strips and soak for about minutes to reconstitute. Drain and pat dry. Spread cream cheese over tortillas and layer with mango, green onions, bell pepper and sliced meat. Roll up tightly. Pour olive oil onto a plate. Add grapes and roll to coat. Grind pepper onto grapes. Set aside.

Divide goat cheese into 4 pieces. Form the cheese around the date-grape, covering completely. Roll in chopped pistachios. Unroll 1 can of dough on a greased cookie sheet. Press into a byinch rectangle, pressing perforations to seal. Unroll remaining can of dough; press into an by8-inch rectangle, pressing perforations to seal. Cut ten 8-inch strips; place dough strips over the cheese. Tuck ends of strips under the dough. In a small microwavable bowl, microwave butter and garlic, uncovered, on high for about 10 seconds. Brush dough with garlic butter; sprinkle with rosemary.

Bake for minutes, or until the edges are browned and the center is set, covering with foil during the last 10 minutes if necessary to prevent excessive browning. Remove to a cooling rack for minutes. Cut into 24 squares, then cut each square in half diagonally. Makes 48 servings. In a small bowl, mix sugar, ground ginger and red pepper; set aside.

In a large microwavable bowl, microwave butter, uncovered, on high for about 40 seconds, or until melted. Stir in cereal and nuts until evenly coated. Stir in sugar mixture until evenly coated. Microwave on high for minutes, stirring every minute, or until the mixture just begins to brown. Stir in cranberries and crystallized ginger. Spread on waxed paper to cool, about 15 minutes. Store in an airtight container. Makes 18 servings. Line a cookie sheet with Silpat or greased parchment paper.

Add nuts, mixing gently to coat. Spread the nuts on the prepared cookie sheet. Bake for 5 minutes; then stir to coat. Bake 10 minutes longer, or until bubbly. Immediately turn the nuts onto a sheet of parchment paper, as the coating hardens quickly. Keep turning and separating until the nuts no longer stick to the parchment or each other; the nuts should be cooled individually, not clumped together. In a small bowl, whisk together vinegar, mustard, salt and pepper.

Slowly add oil and continue to whisk until blended. In a large bowl, combine spinach, chicken, apples, walnuts, bacon and red onion. Add dressing just before serving and toss well. Tip: Use smoked turkey breast instead of chicken or sliced almonds instead of walnuts. Tips: Add 1 cup diced cooked chicken. Serve with fresh salad greens. Cook asparagus in boiling water in a large saucepan for 2 minutes, or until tender-crisp.

Drain and immediately plunge into ice water. Let stand for 5 minutes; drain.