Mustangs, that's the one I bought! Fortunately, I had a gift card (for anyone who doesn't know, you can purchase Williams Sonoma gift cards with AMEX points) that covered most of it. I love it, and I've only just started using it. The grill plates pop right out to clean, and food slides right off them. I believe you can even put them in the dishwasher, although I prefer to wash them by hand. The grill also opens up completely flat. The other night I cooked cod filets in foil on the Breville, although I didn't get the timing right and overcooked it. It's going to take some time for me to figure things out. We have a gas grill, but I find this so much easier during the week, with my crazy schedule.

This recipe is from Cook's Illustrated... and it truly is the best! And, it allows for either a whipped cream or meringue topping. KEY LIME PIE Serves 8 Cooks Illustrated LIME FILLING 4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes 4 large egg yolks 1 14-ounce can sweetened condensed milk GRAHAM CRACKER CRUST 11 full graham crackers, processed to fine crumbs (1 1/4 cups) 3 tablespoons granulated sugar 5 tablespoons unsalted butter, melted WHIPPED CREAM TOPPING 3/4 cup heavy cream 1/4 cup confectioners sugar 1/2 lime, sliced paper thin and dipped in sugar (optional) 1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes. 3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) 4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve. If you prefer a meringue topping, follow the instructions in "No-Weep Lemon Meringue Pie" in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more. Meringue Topping 1 tablespoon cornstarch 1/4 teaspoon cream of tartar 1/2 cup sugar 4 large egg whites 1/2 teaspoon vanilla extract 8. For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites. 9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot). 10. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.

Hey, didn't I bet with you Jessy about last night's All-Star game? I seem to remember that I bet on the AL and you bet on the NL. Shucks, I lost. David, you are going to love those olives! Jessy introduced me to them. Now I have to ration them out to Raymond because he will eat an entire can in one sitting...and they ain't cheap.

Archive for Frequently Asked For Recipes. I'll be happy to add any recipe if the Original Poster of the recipe makes the request. Ann * Posted by lindac (My Page) on Mon, Dec 7, 09 at 0:18 As long as we are adding recipes to the FAQ page....would you want to add this Donn's DelightThis is my best interpretation of the Blue Cheese dressing made by the Lark in Tiffin. 2 oz. Maytag blue cheese 1/2 cup of mayonnaise ( I use Kraft) 3 T. milk or cream 1 tsp sugar 1 tsp dried parsley 2 tsp lemon juice 2 tsp vinegar 1 tsp grated fresh onion ( make that heaping!) 1/2 tsp Worcestershire 1/2 tsp horseradish 1/4 tsp (or a little more) garlic salt. Mix. ( I use an electric mixer or a fork so as to leave lumps) and serve over salad of your choice. Serves about 4. Recipe may be doubled....or quadrupled. And here's another: Shrimp Fettuccine, serves 4 4 oz Maytag Blue Cheese 8 oz cream cheese ( no one said this was low fat!!) 1/4 cup fresh parsley, chopped 1/3 cup dry white wine 2 tablespoons light cream I clove of garlic, minced 4 scallions chopped (tops too) 1 pound cooked, shelled and deveined shrimp Fresh ground pepper.lots is good. I pound fettuccine cooked Mix cheeses, wine and cream at room temperature in a 2 quart casserole. Add seasonings and shrimp and bake at 375 degrees until heated through (about 25 minutes) serve over cooked pasta. And here's another: Blue satin soup: one 14 oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, green onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. * Posted by kandm (My Page) on Sun, Dec 6, 09 at 23:47 Hasselback Potatoes 4 medium yukon gold potatoes 2 cloves garlic sliced 2 Tbs olive oil 2 tablespoons butter, melted sea salt black pepper Preheat oven to 450 degrees. Slice the potatoes into 2 centimeter slits almost all the way through but leaving the potato connected at the bottom. Slice the garlic thinly and insert between the potato slices. Place the potatoes on a lipped baking sheet and cover with the olive oil and melted butter. Season with sea salt and pepper. Bake 30 to 40 minutes until the outside is crisp and the inside is soft. Lemon Custard Cakes =================== Posted by dishesdone (My Page) on Thu, Feb 17, 05 at 14:07 I made these today. They're very light! I could have eaten all six of them! Lemon Custard Cakes Unsalted butter, room temperature, for custard cups 3 large eggs, separated 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 to 3 teaspoons grated lemon zest (1 lemon) 1/4 cup fresh lemon juice 1 cup milk 1/4 teaspoon salt Confectioners sugar, for dusting Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid). Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. from Everyday Food Peppercorn Shortbread ==================== * Posted by: dishesdone (My Page) on Sat, Mar 4, 06 at 12:54 This was Cookie of the Month in Martha Stewart Living. PEPPERCORN SHORTBREAD 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan 2 1/2 cups all-purpose flour 1/2 teaspoon salt 3/4 teaspoon white peppercorns, coarsely ground 3/4 teaspoon black peppercorns, coarsely ground 3/4 teaspoon pink peppercorns, coarsely ground 3/4 teaspoon green peppercorns, coarsely ground 3/4 cup confectioners' sugar 2 tablespoons granulated sugar Preheat oven to 300°, with rack in center. Lightly butter a 10-inch springform pan, and set aside. Stir together flour, salt, and 1/2 teaspoon of each ground peppercorn; set aside. Put butter and confectioners' sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until fluffy, about 2 minutes, scraping down sides of bowl as needed. Reduce speed to low. Gradually add flour mixture, and mix until combined. Using a small offset spatula, spread dough evenly into prepared pan, smoothing top. Bake until shortbread is golden brown, about 1 hour 20 minutes. Transfer pan to a wire rack. Immediately sprinkle with granulated sugar and reserved 1/4 teaspoon of each ground peppercorn. Remove springform; let shortbread cool completely. Cut into wedges. Home Cookin Chapter: Recipes From Thibeault's Table Brownies - Decadent Brownies 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (Optional: use 3/4 cup brown and 3/4 cup white sugar Add a shot of espresso . Method One Melt chocolate and butter in microwave bowl. Beat in sugar and salt Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze. Method Two Another Option. Both methods are good and I use them interchangeably. Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer. Home Cookin Chapter: Recipes From Thibeault's Table Scones (Raspberry, Blueberry, Fresh Currants,etc..) 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar . Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. If you are adding Chocolate you can add it along with the cream. Jessica's recipe for - Lime-Chipotle Sauce - Sunset Magazine Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.