Blue Gate Restaurant Recipes

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RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 10 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
  • Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

LIKE THE DELI BROCCOLI SALAD



Like the Deli Broccoli Salad image

My oldest son and I love the broccoli salad that you can buy in the grocery store deli, so I decided it would be a lot cheaper to make my own. Here is the recipe that I came up with.

Provided by islandgirl77551

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 bunch fresh broccoli
1 small red onion (chopped)
1/2 cup raisins
1/2 cup shelled sunflower seeds
1 (8 ounce) package bacon bits
1/2 cup mayonnaise
2 tablespoons honey

Steps:

  • Chop the broccoli florets into bite sized pieces and place in a medium sized mixing bowl.
  • Add remaining ingredients and stir until well mixed.
  • Refrigerate salad.
  • Serve chilled.

Nutrition Facts : Calories 317.8, Fat 21.4, SaturatedFat 5.1, Cholesterol 35.2, Sodium 775.4, Carbohydrate 19.6, Fiber 2.2, Sugar 11.5, Protein 13.7

AMISH MEATLOAF



Amish Meatloaf image

A recipe for Amish meatloaf topped with bacon strips and a ketchup glaze that I had while in Amish country in Holmes County, Ohio.

Provided by DUANO

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

2 pounds ground beef
2 ½ cups crushed butter-flavored crackers
1 small onion, chopped
2 eggs
¾ cup ketchup
¼ cup brown sugar
2 slices bacon
1 cup ketchup
2 tablespoons vinegar
¾ teaspoon salt, or to taste
2 tablespoons prepared yellow mustard
½ cup brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
  • Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.

Nutrition Facts : Calories 464 calories, Carbohydrate 45.6 g, Cholesterol 118 mg, Fat 21.1 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 7 g, Sodium 1160.8 mg, Sugar 33.6 g

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