Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Desserts

—————————————————-

½    each pie pastry

4     each eggs

6    tablespoons butter

¾    cup dark corn syrup

¾    cup dark brown sugar

1    tablespoon molasses

¼    teaspoon salt

1    teaspoon lemon juice

1    teaspoon vanilla

½    teaspoon ground cinnamon

¼    teaspoon ground nutmeg

¾    cup pecan halves

Preheat oven to 375°F. On a lightly floured work surface, roll out the dough and fit pastry into a 9-inch pie pan and flute or crimp the edges. For the filling, beat the eggs slightly in a large bowl. Melt the butter. Combine all the ingredients except the pecans. Pour mixture into the pie shell. Arrange the pecans on top. Bake pie in preheated oven until crust is golden brown and center is just

set, about 40 minutes. Pie can be baked several hours ahead.

Serving Ideas : Serve warm or at room temperature with whipped cream.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Desserts

—————————————————-

2    cups all-purpose flour

1    teaspoon salt

½    cup unsalted butter

2    tablespoons lard

5    tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:30

Categories: Desserts

—————————————————-

Bars

4    each eggs    

2    cups sugar

1    cup vegetable oil

15    ounces canned pumpkin

2    cups all-purpose flour

2    teaspoons baking powder

1    teaspoon baking soda

½    teaspoon salt

2    teaspoons ground cinnamon

½    teaspoon ground ginger

¼    teaspoon ground cloves

Cream Cheese Frosting

8    ounces cream cheese — softened

¼    cup butter — softened

1    tablespoon milk

4    cups powdered sugar

1    tablespoon orange zest

Bars

Heat oven to 350F. Prepare a 15×10x1-inch pan with cooking spray. In a large bowl, beat eggs, sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt cinnamon, ginger and cloves. Spread evenly in pan. Bake for 25 to 30 minutes or until a toothpick comes out clean. Remove and cool, about 2 hours.

Cream Cheese Frosting

In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, continue mixing until smooth. Spread frosting over bars. Sprinkle with orange zest. Cut into desired size. Cover and refrigerate.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

—————————————————-

½    each onion — chopped

1    each carrot — chopped

1    stalk celery — chopped

1 ½    pounds fish trimmings or shrimp shells

1    each bay leaf

4    cups water

1    cup white wine

    twist of lemon

    salt and pepper

In a large sauce pan add all ingredients and slowly bring to a boil, reduce heat, partially cover and simmer for 1 - 1 ½ hours. Strain stock through fine sieve or cheesecloth-lined colander. Press or squeeze to extract all liquid; discard vegetables and fish. Use immediately or freeze for later use.

Recipe By: N. Jay Sorensen, RD

Serving Size: 32 Preparation Time: 0:15

Categories: Appetizer

—————————————————-

32    ounces cream cheese — room temperature

1    ounce Hungarian Paprika

2    tablespoons Dijon mustard

    pinch salt and white pepper

1    bunch green onions — minced

Place cream cheese, paprika, mustard, salt and white pepper in a mixer attached with the paddle. Mix thoroughly on medium speed. Add green onions and mix, on medium until thoroughly mixed. With a rubber spatula, remove from bowl and place in plastic storage container. Refrigerate for a minimum of 24 hours before serving to enhance flavor. Garnish with chopped green onions. Serve with Ritz crackers.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

—————————————————-

4    pounds sweet potatoes

1    teaspoon salt

3     each Granny Smith apples — peeled & cored

1    tablespoon lemon juice — fresh

9    tablespoons unsalted butter

6    tablespoons dark brown sugar — packed

6    tablespoons heavy cream

¼    cup brandy

¼    cup orange juice — fresh

Preheat oven to 425°F. In a large heavy bottom sauce pan, add cold water ¾ full and bring to a boil. Peel potatoes, cut into cubes and add to boiling water for about 20-30 minutes until soft. Drain potatoes and place in medium bowl; add salt, and mash thoroughly. Meanwhile, slice apples into 1/8-inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine. In a medium skillet, melt 6 tablespoons butter over medium-high heat. Add 4 tablespoons brown sugar and stir until sugar dissolves. Cook apple slices, until golden, about 1-2 minutes on each side. Remove from heat and set aside. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream, brandy, orange juice, and cook until slightly thickened, about 2-3 minutes. Remove from heat and add to sweet potatoes, mixing well to combine. Butter a 3-quart ovenproof casserole and add potato mixture. Arrange apple slices on and cover with aluminum foil. Bake until heated through, about 30 minutes. Remove from oven and rest at room temperature for 10 minutes before serving.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

——————– ——————————–

1    cup mayonnaise

1    tablespoon sweet pickle relish

1    tablespoon onion — minced

1    teaspoon capers — minced

1    teaspoon prepared horseradish

1    tablespoon fresh parsley — chopped fine

2    tablespoons lemon juice

    salt and pepper — to taste

In a small mixing bowl. Stir together all of the ingredients. Season with salt and pepper to taste. Refrigerate in an airtight container until use.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Fruits

—————————————————-

½    cup sour cream

¼    cup frozen orange juice concentrate

1    tablespoon honey

1    cup strawberry — halved

1    cup apple slices

1    cup seedless grapes

1    can mandarin oranges — drained

16    ounces mixed salad greens

In a small bowl, combine sour cream, orange juice concentrate, honey, and mix well. Meanwhile, combine fruit in large bowl. Prepare eight plates with salad greens. Portion fruit mixture and top with cream sauce.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

—————————————————-

1    tablespoon olive oil

2    each leeks — well washed and chopped

4    medium onions — chopped

6    large carrots — chopped

3    each celery ribs — chopped

1    bunch parsley — chopped

2    teaspoons marjoram

½    teaspoon thyme

3    each bay leaf

1    tablespoon black peppercorns

1 ½    gallons water

Heat olive oil over medium heat in a large stock pot. Add vegetables and sauté until lightly brown. Stir in parsley, marjoram, thyme, bay leaf, black peppercorns, and cold water. Bring to a boil, reduce heat, cover, and simmer for 1 - 1 1/2 hours. Strain stock through fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables. Use immediately or freeze for later use.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:10

Categories: Eggs and Luncheon Dishes

—————————————————-

6    each eggs, hard-boiled

1    bunch scallions — finely chopped

1    each celery rib — finely chopped

    salt and pepper — to taste

4    tablespoons mayonnaise

¼    teaspoon Dijon mustard — to taste

Prepare hard boil eggs. When cool, remove the shells from the egg, and discard. Dry eggs and chop coarsely. In a large bowl, place eggs, scallions, celery, and season with salt and pepper, and mix well. Add mayonnaise and mix to bind mixture together. Stir in mustard to taste. Serve cold.