Treasure Chest

Baked Eggs Baked Eggs Recipe courtesy Roger Mooking Total Time:19 min Prep:10 min Cook:9 min Level:Easy Yield:4 servings Ingredients 1 teaspoon vegetable oil 1 small shallot, thinly sliced 8 fresh eggs, at room temperature 1 plum tomato, seeded and finely diced 1 tablespoon butter 1/3 cup 35-percent whipping cream Salt and freshly ground black pepper 1/2 bunch fresh chives, finely sliced 4 slices toast Directions Preheat the oven to 350 degrees F. Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set. Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.

Join host Alton Brown as he reveals the secret to turning this summer's superstar, the blueberry, into a year-round treat. Freeze the blueberries as soon as possible -place berries in single layer on a metal sheet to minimize freeze crystal -once frozen, store them in zip lock bag Note:  It worked but I still like fresh better because of texture.

Pomegranate Cosmopolitans http://www.foodnetwork.com/recipes/ina-garten/pomegranate-cosmopolitans-recipe/index.html Prep Time: 7 min Easy Serves: 6 drinks Ingredients 2 cups good vodka (recommended: Grey Goose or Finlandia) 1 cup orange liqueur (recommended: Cointreau) 1 cup cranberry juice cocktail, (recommended: Ocean Spray) 1/2 cup bottled pomegranate juice (recommended: Pom Wonderful) 1/2 cup freshly squeezed lime juice (4 limes) Thinly sliced limes, for garnish Directions Combine the vodka, orange liqueur, cranberry juice, pomegranate juice, and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in, and shake for a full 30 seconds. Pour into martini glasses, garnish with a slice of lime, and serve immediately.

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.