Treasure Chest

Sweet Potato Pie by Alton Brown http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe/index.html Prep Time: 10 min Inactive Prep Time: -- Cook Time: 1 hr 15 min Level: Easy Serves: 1 (9-inch) pie Ingredients: 1 pound 3 ounces sweet potatoes, peeled and cubed 1 1/4 cups plain yogurt 3/4 cup packed, dark brown sugar 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 5 egg yolks Salt 1 (9-inch) deep dish, frozen pie shell 1 1/4 cup chopped pecans, toasted 1 tablespoon maple syrup Special equipment: steamer basket Note: Important to use to avoid watery potato. Directions: Preheat the oven to 350 degrees F. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Toast 1 1/4 cup chopped pecans Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside. Place sweet potatoes

Turkey Cook at... White 161F Dark 180F

Fruit Salad with Vanilla Dressing by Alton Brown Ingredients 1/2 cup plain yogurt 1/4 cup mayonnaise 1 teaspoon lemon juice 1 teaspoon honey 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Freshly ground black pepper 1 Granny Smith apple, cored and diced 1 cup seedless grapes, halved 1 pear, peeled, cored and diced 10 to 12 medium size strawberries, halved 1 mango, peeled and diced 1 banana, sliced 1/3 cup chopped walnuts, toasted Directions In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside. Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

Guacamole (2hours 20 mins) Ingredients 3 Haas avocados, halved, seeded and peeled (Note:  2 is good enough for party of 2) 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Directions In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Note:  No browning at all with the lime bath.

Canned Pink Salmon Spinach Dip Ingredients 1 cup thawed, chopped frozen spinach 1 1/2 cups thawed, chopped frozen artichoke hearts (Note: Fresh Spinahc is ok too.) 6 ounces cream cheese 2 pieces Canned Pink Salmon 1/4 cup sour cream 1/4 cup mayonnaise 1/3 cup grated Parmesan 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder Directions: Pre-heat mini crock pot Boil spinach and artichokes (optional) in lighted salted and water with a little bit of oil until tender. Drain and Squeezed all the liquid out. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot in crock pot.

Kitchen Clam Bake Ingredients 1 1/2 pounds kielbasa Note: Sub with good susage/bacon 3 cups chopped yellow onions (2 large onions) 2 cups chopped leeks, well cleaned (2 leeks, white parts only) 1/4 cup good olive oil 1 1/2 pounds small potatoes (red or white) 1 tablespoon kosher salt 1/2 tablespoon freshly ground black pepper 2 dozen littleneck clams, scrubbed 2 dozen steamer clams, scrubbed 2 pounds mussels, cleaned and debearded 1 1/2 pounds large shrimp, in the shell 3 (1 1/2 pound) lobsters 2 cups good dry white wine Directions: Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown. Layer the ingredients on top of the onions in the stockpot in this order: Potatoes Salt Pepper Kielbasa Little neck clams Steamer clams Mussels Shrimp Lobsters Note: Once lobster is dead, remove rubber

Canton Pickles 廣東泡菜/涼拌黃瓜 The top small container is one clove of garlic pickle. Ingredients/材料： 　 Carrots 紅蘿蔔 300g Radishes/Daikons 白蘿蔔（Peeled/去皮淨重）600g English Cucumbers 小黃瓜 300g Salt/鹽 2Tsp/大匙 Cold Drinking Water/冷開水 Seasoning/調味料： Sugar/砂糖 200 ml White Vinegar/白醋 160 ml Cold Drinking Water/冷開水 240 ml Salt/鹽 1tsp/小匙 Method/做法： 　 Rinse, peel and cut carrots, radishes into thick julienne and place them into a mesh strainer.  Add 1-2 Tsp of salt and mix.  Set aside to extract water for approximately 15 minutes.   紅蘿蔔與白蘿蔔切厚條，放入大濾網中，拌入鹽1-2大匙，靜置15分鐘。 Rinse and deseed the cucumbers with a spoon.  Cut cucumbers into thick julienne and place them into a mesh strainer.  Add 1-2 Tsp of salt and mix.  Set aside to extract water for approximately 15 minutes.  小黃瓜切厚條，另外放入大濾網中，拌入鹽1-2大匙，靜置15分鐘。 Mix seasoning together in a container with pouring spout:  200ml of Sugar, 160ml of White Vinegar, 240ml of cold drinking water, and 1tsp of salt.  Stir liquid until all sugar is disso