The Top 12 recipes of 1989

2 pounds Brie cheese 5 tablespoons minced parsley leaves 5 tablespoons freshly grated Parmesan cheese 10 sun dried tomatoes, packed in oil, minced 2 1/2 tablespoons oil from sun dried tomatoes 12 cloves garlic, mashed 2 tablespoons minced fresh basil 3 tablespoons toasted pine nuts, coarsely chopped Chill Brie well before handling.

Sept. 16, 2014

1 cup butter or margarine 1 cup powdered sugar Granulated sugar 2 eggs 1 cup oil 2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 5 cups flour Cream butter with powdered sugar and 1 cup granulated sugar.

Sept. 16, 2014

1 quart half and half or milk 1/2 cup basmati rice 1/4 teaspoon salt 1/2 teaspoon crushed cardamom seeds 1/4 cup sugar 1 teaspoon vanilla 1/4 cup plumped golden raisins 1/2 cup shredded coconut Chopped pistachios Tamarillo Sauce Combine half and half, rice, salt, cardamom and sugar in large saucepan.

Sept. 16, 2014

1 cup white and brown rice mix 1/4 cup white wine vinegar 3/4 cup olive oil 1 teaspoon sugar 1 clove garlic, minced 1 cup cilantro leaves Salt White pepper 2 cups shredded cooked chicken, chilled 1/2 cup sliced green onions 1 cup diced tomato 2 cups chopped escarole 1 1/2 cups chopped cooked asparagus, chilled 1 avocado, peeled and chopped Prepare rice according to package directions.

Sept. 16, 2014

1 1/4 pounds semisweet chocolate, broken into pieces 6 egg yolks 3/4 cup unsalted butter, at room temperature 7 egg whites 1/2 cup sugar 1 cup chopped pecans Creme Anglaise Melt chocolate in top of double boiler over simmering water, stirring until smooth.

Sept. 16, 2014

1 cup butter Powdered sugar 2 cups sifted flour Filling Blend together butter and 1/2 cup powdered sugar until pale in color.

Sept. 16, 2014

1 (28-ounce) can tomatoes 6 cups water 3 pounds beef brisket 2 soup bones 1 (6-ounce) can tomato paste 2 pounds cabbage, coarsely shredded 2 tablespoons coarse salt 3/4 cup sugar Juice of 1 lemon, or to taste Dash cayenne pepper Dash paprika Combine tomatoes and water in large stockpot and bring to boil.

Sept. 16, 2014

1 chayote, peeled, pitted and thinly sliced 1 bunch spinach, stemmed, washed and dried 1 small red onion, thinly sliced 2 oranges, peeled and sliced Salt, pepper 1/2 cup toasted chopped Brazil nuts 4 ounces ricotta, formed into balls Persimmon Dressing Combine chayote, spinach, red onion and orange slices in salad bowl.

Sept. 16, 2014

1/2 pound bacon 2 pounds boned chicken breast, diced Salt, pepper 2 egg whites 2 tablespoons cornstarch 1/2 cup butter 1/2 cup minced onion 1/3 cup minced celery 1/2 cup minced Bilbao-style chorizo, or pepperoni 1/2 pound cooked ham, diced 1 1/2 cups shredded cheese 1 cup whipping cream 1/2 cup raisins 1/2 cup sweet pickle relish 1/2 cup green peas 5 eggs 1 tablespoon Maggi seasoning 1 1/2 teaspoons dry mustard 1/2 pound salad macaroni, cooked and drained Sauce Line 12-cup ring mold with bacon slices.

Sept. 16, 2014

2 quarts water 1/4 cup Sherry wine vinegar 3 whole chicken breasts, skin removed 1 large green pepper, diced 1 large Pippin apple, diced 3 large stalks celery, diced 5 green onions, green part only, sliced 1 cup mango chutney 1 cup plain yogurt 6 tablespoons mayonnaise, preferably homemade 1 tablespoon curry powder, preferably Madras, or to taste 1/4 cup cup raisins 1/2 cup untoasted sliced almonds 1 1/2 teaspoons freshly ground black pepper or to taste Mixed baby lettuces Combine water and vinegar in large saucepan.

Sept. 16, 2014

1 (3-pound) whole chicken Celery leaves 6 black peppercorns 2 teaspoons minced garlic 2 tablespoons oil 1 tablespoon minced ginger root 1 medium onion, chopped 1 cup rice Salt White pepper Lemon wedges Chopped green onions Place chicken in large stock pot and cover with 3 quarts water.

Sept. 16, 2014

10 eggs, separated 3/4 cup granulated sugar 3/4 cup milk 2 1/4 cups whipping cream 1 tablespoon vanilla 1/4 cup brown sugar, packed Mix egg yolks and 1/2 cup sugar until well combined and sugar has dissolved.

Sept. 16, 2014