Lamb shanks are braised to tender perfection in onions, garlic, tomatoes, and wine on the stove-top. Do not skimp on the garlic. Cooking them whole results in a mild, nutty flavor. Serve with cooked pasta, rice, or mashed potatoes. This recipe feeds two, but it is easily doubled
Prep Time: 10 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
2 (about 2 pounds total) lamb shanks
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large sweet onion, sliced
1/2 cup red wine
1 head garlic, separated and peeled (10 to 12 whole cloves)
1 (28 ounces) can chopped tomatoes
1/2 cup water (or more - see instructions)
Cooked pasta, rice, or mashed potatoes
Chopped parsley for garnish
Preparation:
Rub lamb shanks with olive oil and season generously with salt and pepper.
Heat a heavy Dutch oven. When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.
To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover. Sweat the onions until limp but not browned, stirring often. When they are limp, add the wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pot. Add garlic cloves, tomatoes, and 1/2 cup water. Stir to combine, then return the lamb shanks to the pot.
Reduce heat to low and simmer, turning lamb shanks occasionally, for 1-1/2 hours or until tender. Add additional water if the sauce becomes too thick.
Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.
Yield: 2 servings
Note: Recipe is easily doubled.
Tuesday, June 29, 2010
Big Soft Ginger Cookies
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 50 Min
Servings
24
INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon Orange juice
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. If sticky roll them in suger then form into ball
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container
COOK TIME 10 Min
READY IN 50 Min
Servings
24
INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon Orange juice
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. If sticky roll them in suger then form into ball
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container
Easy Peanut Butter Cookies
Ingredients:
1 can sweetened condensed milk (14oz.)
3/4 - 1 cup peanut butter
1 egg
1 tsp. vanilla
2 cup biscuit baking mix (like Bisquick)
granulated sugar
Directions:
Preheat oven to 350 degrees F. In large mixer bowl, beat milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork.
Bake 6-8 minutes or until lightly browned (do not overbake). Cool. Store tightly covered at room temperature.
For Peanut Blossoms, shape as above; do not flatten. Bake as above. Press solid milk chocolate candy drop in center of each cookie immediately after baking. Makes about 5 dozen.
1 can sweetened condensed milk (14oz.)
3/4 - 1 cup peanut butter
1 egg
1 tsp. vanilla
2 cup biscuit baking mix (like Bisquick)
granulated sugar
Directions:
Preheat oven to 350 degrees F. In large mixer bowl, beat milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork.
Bake 6-8 minutes or until lightly browned (do not overbake). Cool. Store tightly covered at room temperature.
For Peanut Blossoms, shape as above; do not flatten. Bake as above. Press solid milk chocolate candy drop in center of each cookie immediately after baking. Makes about 5 dozen.
BERNARD'S OLD FASHIONED SUGAR COOKIES
3/4 cup parkay or soft parkay margarine
1 cup sugar
2 eggs
1/4 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Sugar
Cream margarine and sugar. Blend in eggs and vanilla. Add flour sifted with baking powder and salt; mix well. Chill. Roll out to 1/8-inch thickness; cut with assorted cookie cutters. Place on ungreased baking sheets and sprinkle with sugar. Bake at 400 degrees, 6 to 8 minutes.
1 cup sugar
2 eggs
1/4 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Sugar
Cream margarine and sugar. Blend in eggs and vanilla. Add flour sifted with baking powder and salt; mix well. Chill. Roll out to 1/8-inch thickness; cut with assorted cookie cutters. Place on ungreased baking sheets and sprinkle with sugar. Bake at 400 degrees, 6 to 8 minutes.
Monday, June 28, 2010
Sunday Ham Glaze
Ingredients:
• 2/3 cup Smucker's® Apricot Preserves
• 1/2 cup prepared mustard
Directions:
1 COMBINE preserves and mustard in small bowl.
2 BRUSH on ham frequently during last hour of baking. Makes enough to glaze a 10 to 15 pound ham.
TIP Also try substituting Smucker's® Pineapple Preserves for Apricot Preserves
• 2/3 cup Smucker's® Apricot Preserves
• 1/2 cup prepared mustard
Directions:
1 COMBINE preserves and mustard in small bowl.
2 BRUSH on ham frequently during last hour of baking. Makes enough to glaze a 10 to 15 pound ham.
TIP Also try substituting Smucker's® Pineapple Preserves for Apricot Preserves
Perking Up Gravy
Try these to give your gravy a new zip: add a tablespoon of Worcestershire or soy sauce. Also you can sprinkle a bit of paprika into the gravy when it boils to thicken.
Saturday, June 26, 2010
Glazed Chicken Wings
Glazed Chicken Wings
3/4 cup Coca~Cola
1/4 c. soy sauce
2 T. brown sugar
1 1/2 tsp. prepared mustard
1 small onion - chopped
10 chicken wings
Preparation -
In medium saucepan, combine all ingredients, except wings. Heat to boiling, stirring
constantly. Reduce heat and simmer 30 minutes. Bake wings at 350ยบ for 25 minutes.
Pour sauce over wings & bake 10 minutes longer at 375
3/4 cup Coca~Cola
1/4 c. soy sauce
2 T. brown sugar
1 1/2 tsp. prepared mustard
1 small onion - chopped
10 chicken wings
Preparation -
In medium saucepan, combine all ingredients, except wings. Heat to boiling, stirring
constantly. Reduce heat and simmer 30 minutes. Bake wings at 350ยบ for 25 minutes.
Pour sauce over wings & bake 10 minutes longer at 375
Cajun Chicken Pasta
Cajun Chicken Pasta
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
FRIED CHICKEN WITH CREAMY GRAVY
FRIED CHICKEN WITH CREAMY GRAVY
3 pounds frying chicken cut up
1/2 cup milk
1 egg, slightly beaten
3 cups shortening or oil
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 cup milk
1 teaspoon black pepper
1 cup chicken stock
1/4 teaspoon poultry seasoning
Combine milk and egg in medium bowl. Combine flour, garlic salt,
paprika, pepper and poultry seasoning in paper or plastic bag. Add a few
pieces of chicken at a time and shake to coat. Dip chicken in milk-egg
mixture then shake a second time in flour mixture. Reserve remainder of
the flour. Heat 1/2 to 1 inch of shortening or oil to 365 degrees in
electric skillet or on medium-high in a large heavy skillet. Brown
chicken on all sides. Reduce heat to medium low or 275 degrees. Continue
cooking until chicken is tender about 5 to 10 mins. Turn chicken several
times during cooking and drain on paper towels in a single layer.
To make the gravy pour all but 2 tablespoons of the fat from the
skillet. Stir in 2 tablespoons of the reserved seasoned flour and stir
constantly over low heat for 2 mins. Whisk in the chicken stock stirring
to scrape up the brown bits on the bottom of the pan. Then stir in the
milk and bring to a boil over high heat stirring constantly Reduce the
heat to low and simmer for 5 mins. Serve immediately passing the gravy
separately.
YIELD: 4 servings
3 pounds frying chicken cut up
1/2 cup milk
1 egg, slightly beaten
3 cups shortening or oil
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 cup milk
1 teaspoon black pepper
1 cup chicken stock
1/4 teaspoon poultry seasoning
Combine milk and egg in medium bowl. Combine flour, garlic salt,
paprika, pepper and poultry seasoning in paper or plastic bag. Add a few
pieces of chicken at a time and shake to coat. Dip chicken in milk-egg
mixture then shake a second time in flour mixture. Reserve remainder of
the flour. Heat 1/2 to 1 inch of shortening or oil to 365 degrees in
electric skillet or on medium-high in a large heavy skillet. Brown
chicken on all sides. Reduce heat to medium low or 275 degrees. Continue
cooking until chicken is tender about 5 to 10 mins. Turn chicken several
times during cooking and drain on paper towels in a single layer.
To make the gravy pour all but 2 tablespoons of the fat from the
skillet. Stir in 2 tablespoons of the reserved seasoned flour and stir
constantly over low heat for 2 mins. Whisk in the chicken stock stirring
to scrape up the brown bits on the bottom of the pan. Then stir in the
milk and bring to a boil over high heat stirring constantly Reduce the
heat to low and simmer for 5 mins. Serve immediately passing the gravy
separately.
YIELD: 4 servings
Savory Baked Chicken Breasts
Ingredients:
chicken breasts
1 can Cream of Chicken soup
1 1/2 tsp. Lawry's seasoning salt
Fresh grated ginger
1 tsp. tarragon leaves, crushed
salt
pepper
Directions:
In a bowl mix soup, Lawry's season salt, ginger, tarragon leaves and salt and pepper. Put chicken in a clear baking dish and pour soup mixture on top. Spread around evenly and bake at 375 degrees F for about 30 minutes.
Servings: 4
Time: 10 Minutes Preparation Time
30 Minutes Cooking Time
chicken breasts
1 can Cream of Chicken soup
1 1/2 tsp. Lawry's seasoning salt
Fresh grated ginger
1 tsp. tarragon leaves, crushed
salt
pepper
Directions:
In a bowl mix soup, Lawry's season salt, ginger, tarragon leaves and salt and pepper. Put chicken in a clear baking dish and pour soup mixture on top. Spread around evenly and bake at 375 degrees F for about 30 minutes.
Servings: 4
Time: 10 Minutes Preparation Time
30 Minutes Cooking Time
Roasted Chickens Two Ways
Recipe courtesy Dave Lieberman
Prep Time:
15 min
Inactive Prep Time:
10 min
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 to 8 servings
Ingredients
2 chicken roasters, about 3 pounds each
Salt and freshly ground pepper
1 tablespoon Chinese five-spice powder
About 6 cloves garlic, peeled and smashed
1 navel orange, quartered
About 15 sage leaves
1 lemon, quartered
Directions
Preheat oven to 375 degrees F.
Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.
Prep Time:
15 min
Inactive Prep Time:
10 min
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 to 8 servings
Ingredients
2 chicken roasters, about 3 pounds each
Salt and freshly ground pepper
1 tablespoon Chinese five-spice powder
About 6 cloves garlic, peeled and smashed
1 navel orange, quartered
About 15 sage leaves
1 lemon, quartered
Directions
Preheat oven to 375 degrees F.
Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.
Jamaican Jerked Chicken with Barbecue Sauce
Recipe courtesy Emeril Lagasse, Emeril's There's a Chef in My World, HarperCollins Publishers, New York, New York, 2006
Prep Time:
15 min
Inactive Prep Time:
24 hr 0 min
Cook Time:
45 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
2 1/2 pounds chicken thighs, about 8 thighs
2 cups plus 1 teaspoon distilled white vinegar
2 cups finely chopped green onions (about 2 bunches)
2 jalapenos, seeded and minced
2 tablespoons soy sauce
2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
11/2 teaspoons dried thyme, crumbled
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
Jamaican Barbecue Sauce, recipe follows
Directions
Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
Place the browned chicken thighs in the prepared baking dish.
Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
Bake for 35 to 40 minutes or until chicken is cooked through.
Serve with Jamaican Barbecue Sauce.
Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
Bring the sauce to a boil, stirring to dissolve the sugar.
Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
Remove the sauce from the heat and cool to room temperature.
Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
Serve at room temperature with the Jamaican Jerked Chicken.
Yield: 2 1/2 cups
Prep Time:
15 min
Inactive Prep Time:
24 hr 0 min
Cook Time:
45 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
2 1/2 pounds chicken thighs, about 8 thighs
2 cups plus 1 teaspoon distilled white vinegar
2 cups finely chopped green onions (about 2 bunches)
2 jalapenos, seeded and minced
2 tablespoons soy sauce
2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
11/2 teaspoons dried thyme, crumbled
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
Jamaican Barbecue Sauce, recipe follows
Directions
Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
Place the browned chicken thighs in the prepared baking dish.
Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
Bake for 35 to 40 minutes or until chicken is cooked through.
Serve with Jamaican Barbecue Sauce.
Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
Bring the sauce to a boil, stirring to dissolve the sugar.
Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
Remove the sauce from the heat and cool to room temperature.
Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
Serve at room temperature with the Jamaican Jerked Chicken.
Yield: 2 1/2 cups
Colombian-Style Roasted Chicken Legs (Piernas de Pollo Asadas a mi Estilo Colombiano)
Asado or roasted, is one of my favorite ways to eat chicken. This is one of those dishes of which you’ll find many variations all over the world. In Colombia, we season the chicken with our traditional seasonings and let it sit in the fridge overnight which makes the meat moist and the skin very flavorful.
Colombian restaurants cook this style of chicken on horizontal rotisseries that you can see through the windows while walking on the streets. The smell of pollo asado is like heaven to me. Just writing this post makes me want to rush to the airport, travel to Medellรญn, and go to a restaurant called Kokoriko to eat a whole pollo asado with corn cakes(arepas) and salted potatoes(papa salada). I hope you enjoy this dish as much as I do.
Ingredients
(Serves 4 to 6)
12 chicken drumsticks, skin on
Cooking spray
5 scallions, chopped
3 cloves garlic
½ cup chopped white onion
¼ cup fresh cilantro
1 tablespoon fresh thyme
1 tablespoon ground cumin
1 tablespoon paprika
Salt and pepper
2 tablespoons white vinegar
Directions
1. In a food processor, place the scallions, garlic, onion, cilantro, thyme, vinegar, cumin, paprika, salt and pepper. Process to a paste.
2. Place the chicken in a zip –bag and add the marinade. Move around to cover evenly. Refrigerate the chicken overnight.
3. Cover a baking sheet with foil and coat with cooking spray. Position an oven rack in the center of the oven and heat the broiler to high.
4. Place the chicken legs on the baking sheet. Broil for about 10 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned. Let it rest for 5 minutes and transfer to a serving plate.
Colombian restaurants cook this style of chicken on horizontal rotisseries that you can see through the windows while walking on the streets. The smell of pollo asado is like heaven to me. Just writing this post makes me want to rush to the airport, travel to Medellรญn, and go to a restaurant called Kokoriko to eat a whole pollo asado with corn cakes(arepas) and salted potatoes(papa salada). I hope you enjoy this dish as much as I do.
Ingredients
(Serves 4 to 6)
12 chicken drumsticks, skin on
Cooking spray
5 scallions, chopped
3 cloves garlic
½ cup chopped white onion
¼ cup fresh cilantro
1 tablespoon fresh thyme
1 tablespoon ground cumin
1 tablespoon paprika
Salt and pepper
2 tablespoons white vinegar
Directions
1. In a food processor, place the scallions, garlic, onion, cilantro, thyme, vinegar, cumin, paprika, salt and pepper. Process to a paste.
2. Place the chicken in a zip –bag and add the marinade. Move around to cover evenly. Refrigerate the chicken overnight.
3. Cover a baking sheet with foil and coat with cooking spray. Position an oven rack in the center of the oven and heat the broiler to high.
4. Place the chicken legs on the baking sheet. Broil for about 10 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned. Let it rest for 5 minutes and transfer to a serving plate.
Almost Famous Cheesecake
It taste very similar to the Cheesecake Factory Original Recipe.
Crust:
12-14 graham crackers, crumbled
¼ cup melted butter
Mix well and place in 9” pie pan, or spoon into cupcake papers for cupcakes
Filling:
12 oz WHIPPED Philly cream cheese
2 eggs
2 tsp vanilla
1 tsp lemon juice
¾ cup sugar
Place all ingredients into blender except for cream cheese, and whip. Add cream cheese slowly and blend well. Pour into crust or into cupcakes (when using cupcakes, don't forget to leave room for topping). Bake at 350* for 30 minutes. Cool for 5 minutes then add topping.
Topping:
½ cup sour cream
3½ TBSP sugar
1 tsp vanilla
Mix well. Now you can add fresh fruit, such as sliced strawberries, or chocolate chips, or whatever you'd like (or leave plain). Spoon topping onto pie, or cupcakes and bake another 10 minutes.
Cool for at least 5 hours
Yield: 1 9" pie or 24 cupcakes
Crust:
12-14 graham crackers, crumbled
¼ cup melted butter
Mix well and place in 9” pie pan, or spoon into cupcake papers for cupcakes
Filling:
12 oz WHIPPED Philly cream cheese
2 eggs
2 tsp vanilla
1 tsp lemon juice
¾ cup sugar
Place all ingredients into blender except for cream cheese, and whip. Add cream cheese slowly and blend well. Pour into crust or into cupcakes (when using cupcakes, don't forget to leave room for topping). Bake at 350* for 30 minutes. Cool for 5 minutes then add topping.
Topping:
½ cup sour cream
3½ TBSP sugar
1 tsp vanilla
Mix well. Now you can add fresh fruit, such as sliced strawberries, or chocolate chips, or whatever you'd like (or leave plain). Spoon topping onto pie, or cupcakes and bake another 10 minutes.
Cool for at least 5 hours
Yield: 1 9" pie or 24 cupcakes
Pumpkin Cheesecake
1 9-ounce Graham cracker pie crust
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
1 16-ounce can of pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
Bake crust for 5 minutes in a 350F degree oven then set aside.
Mix together in a large bowl cream cheese, sugar, and eggs. Beat on medium speed until smooth. Add pumpkin, cinnamon, and ginger and mix until blended. Pour pumpkin mixture over pie crust.
Bake for 40 to 45 minutes at 350F degrees. Let cool and refrigerate overnight. Plop a dollop of whipped cream on top of each slice and sprinkle with cinnamon.
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
1 16-ounce can of pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
Bake crust for 5 minutes in a 350F degree oven then set aside.
Mix together in a large bowl cream cheese, sugar, and eggs. Beat on medium speed until smooth. Add pumpkin, cinnamon, and ginger and mix until blended. Pour pumpkin mixture over pie crust.
Bake for 40 to 45 minutes at 350F degrees. Let cool and refrigerate overnight. Plop a dollop of whipped cream on top of each slice and sprinkle with cinnamon.
Almost as Good as Sex Valentine's Day Cheesecake
Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter; melted
Filling:
16 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries; fresh
Preheat oven to 350 degrees F.
For Crust:
Mix graham cracker crumbs, sugar and butter. Press mixture firmly into
bottom of 9" springform pan.
For Filling:
Mix cream cheese, sugar, vanilla, and salt at medium speed with electric
mixer. Add eggs, and mix until well blended. Using a fork, gently fold
Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen cake from
rim of pan.
Let cool and remove rim of pan.
For Topping:
Mix sour cream, sugar, vanilla, and Chambord and spread evenly over
cheesecake.
Refrigerate for 4 hours or overnight.
Top with fresh raspberries just before serving.
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter; melted
Filling:
16 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries; fresh
Preheat oven to 350 degrees F.
For Crust:
Mix graham cracker crumbs, sugar and butter. Press mixture firmly into
bottom of 9" springform pan.
For Filling:
Mix cream cheese, sugar, vanilla, and salt at medium speed with electric
mixer. Add eggs, and mix until well blended. Using a fork, gently fold
Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen cake from
rim of pan.
Let cool and remove rim of pan.
For Topping:
Mix sour cream, sugar, vanilla, and Chambord and spread evenly over
cheesecake.
Refrigerate for 4 hours or overnight.
Top with fresh raspberries just before serving.
Wednesday, June 23, 2010
Lasagna
2lb ground beef
1 onion chopped
2tsp garlic
2tsp oregano
1tsp basil
1/4tsp salt
1/4tsp pepper
1 can italian style diced tomatoes
3 cans tomato sauce
3c ricotta chesse
1 1/3c grated parmesan
4tbsp parsley
4 eggs
9 lasagna noodles
shredded mozzerella
In large skillet combine beef,, onion, and garlic. Brown meat, then add tomatoes, tomato sauce, and spices. Let simmer a few minutes.
In large bowl combine ricotta, parmesan, parsley, and eggs. Cook lasagna noodles according to package directions.
Pour half a can of tomato sauce on the bottom of lasagna pan. Put down first layer of noodles.
Spoon half of cheese mixture over noodles, then top with half of beef mixture. Repeat layers and top the second layer with remaining tomato sauce and mozzarella.
Bake at 350* 40-45 mins.
1 onion chopped
2tsp garlic
2tsp oregano
1tsp basil
1/4tsp salt
1/4tsp pepper
1 can italian style diced tomatoes
3 cans tomato sauce
3c ricotta chesse
1 1/3c grated parmesan
4tbsp parsley
4 eggs
9 lasagna noodles
shredded mozzerella
In large skillet combine beef,, onion, and garlic. Brown meat, then add tomatoes, tomato sauce, and spices. Let simmer a few minutes.
In large bowl combine ricotta, parmesan, parsley, and eggs. Cook lasagna noodles according to package directions.
Pour half a can of tomato sauce on the bottom of lasagna pan. Put down first layer of noodles.
Spoon half of cheese mixture over noodles, then top with half of beef mixture. Repeat layers and top the second layer with remaining tomato sauce and mozzarella.
Bake at 350* 40-45 mins.
Jamaican Jerked Chicken W/ Barbecue Sauce
Recipe courtesy Emeril Lagasse, Emeril's There's a Chef in My World,
.Prep Time:15 min Inactive Prep Time:24 hr 0 minCook Time:45 minLevel:
EasyServes:6 to 8 servings. Ingredients
•2 1/2 pounds chicken thighs, about 8 thighs
•2 cups plus 1 teaspoon distilled white vinegar
•2 cups finely chopped green onions (about 2 bunches)
•2 jalapenos, seeded and minced
•2 tablespoons soy sauce
•2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
•4 tablespoons fresh lime juice
•5 teaspoons ground allspice
•2 bay leaves
•6 cloves garlic, minced
•1 tablespoon salt
•2 teaspoons sugar
•11/2 teaspoons dried thyme, crumbled
•1 teaspoon ground cinnamon
•2 tablespoons vegetable oil
•Jamaican Barbecue Sauce, recipe follows
Directions
Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
Place the browned chicken thighs in the prepared baking dish.
Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
Bake for 35 to 40 minutes or until chicken is cooked through.
Serve with Jamaican Barbecue Sauce.
Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
Bring the sauce to a boil, stirring to dissolve the sugar.
Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
Remove the sauce from the heat and cool to room temperature.
Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
Serve at room temperature with the Jamaican Jerked Chicken.
Yield: 2 1/2 cups
.Prep Time:15 min Inactive Prep Time:24 hr 0 minCook Time:45 minLevel:
EasyServes:6 to 8 servings. Ingredients
•2 1/2 pounds chicken thighs, about 8 thighs
•2 cups plus 1 teaspoon distilled white vinegar
•2 cups finely chopped green onions (about 2 bunches)
•2 jalapenos, seeded and minced
•2 tablespoons soy sauce
•2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
•4 tablespoons fresh lime juice
•5 teaspoons ground allspice
•2 bay leaves
•6 cloves garlic, minced
•1 tablespoon salt
•2 teaspoons sugar
•11/2 teaspoons dried thyme, crumbled
•1 teaspoon ground cinnamon
•2 tablespoons vegetable oil
•Jamaican Barbecue Sauce, recipe follows
Directions
Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
Place the browned chicken thighs in the prepared baking dish.
Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
Bake for 35 to 40 minutes or until chicken is cooked through.
Serve with Jamaican Barbecue Sauce.
Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
Bring the sauce to a boil, stirring to dissolve the sugar.
Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
Remove the sauce from the heat and cool to room temperature.
Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
Serve at room temperature with the Jamaican Jerked Chicken.
Yield: 2 1/2 cups
Singapore Chicken Stew
1 pound boned, skinned chicken breasts
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13.5 oz.) coconut milk
1 can (14.5 oz.) fat-skimmed chicken broth 2 cups lightly packed washed
baby spinach leaves (about 4 oz.) 1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped 1/4 cup
sliced canned water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves
Rinse chicken pat dry and cut into 1-inch chunks. In a bowl, mix flour,
salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken
mixture, garlic and ginger. Stir frequently until chicken is cooked on
the outside but still pink in the center (cut to test) about 3 mins. Add
coconut milk and broth and bring to a simmer. Adjust heat to maintain a
simmer cover and cook to blend flavors about 5 mins. Stir in spinach,
corn, tomatoes, water chestnuts, green onions and lime juice and cook
stirring often until spinach is wilted about 3 mins. Sprinkle with
cilantro before serving from pan.
Yield Makes 4 servings CALS 429 (57% from fat); FAT 27g (sat 19g); CHOL
68mg; CARB 18g; SOD 499mg; PROTEIN 33g; FIBER 5.2g
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13.5 oz.) coconut milk
1 can (14.5 oz.) fat-skimmed chicken broth 2 cups lightly packed washed
baby spinach leaves (about 4 oz.) 1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped 1/4 cup
sliced canned water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves
Rinse chicken pat dry and cut into 1-inch chunks. In a bowl, mix flour,
salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken
mixture, garlic and ginger. Stir frequently until chicken is cooked on
the outside but still pink in the center (cut to test) about 3 mins. Add
coconut milk and broth and bring to a simmer. Adjust heat to maintain a
simmer cover and cook to blend flavors about 5 mins. Stir in spinach,
corn, tomatoes, water chestnuts, green onions and lime juice and cook
stirring often until spinach is wilted about 3 mins. Sprinkle with
cilantro before serving from pan.
Yield Makes 4 servings CALS 429 (57% from fat); FAT 27g (sat 19g); CHOL
68mg; CARB 18g; SOD 499mg; PROTEIN 33g; FIBER 5.2g
Slow Cooker Moroccan Turkey Stew
Slow-Cooker Moroccan Turkey Stew
Recipe courtesy Food Network Magazine
- Prep Time:
- 20 min
- Inactive Prep Time:
- --
- Cook Time:
- 6 hr 0 min
- Level:
- Easy
- Serves:
- 4 (with leftovers for Moroccan Burritos)
Ingredients
- 1 teaspoon ground allspice
- Kosher salt
- 4 skinless, bone-in turkey thighs (about 4 pounds)
- 1/2 medium butternut squash, cut into 2-inch chunks
- 2 15.5-ounce cans chickpeas, drained and rinsed
- 1 28-ounce can whole peeled tomatoes with juices, broken up
- 1 cup dried apricots
- 1/2 cup golden raisins
- 8 medium carrots, cut into 11/2-inch pieces
- 3 medium red onions, halved and cut into wedges
- 2 whole dried red chiles
- 1/2 lemon
- 2 cups fresh cilantro, including leaves and some stems
- 1 cup fresh parsley
- 1 clove garlic, smashed
- 1/2 teaspoon ground cumin
- 1/2 cup extra-virgin olive oil
Directions
Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.
Leftovers from this dish can be used to makeMoroccan Burritos
Moroccan Burritos with Tahini Herb Sauce
Recipe courtesy Food Network Magazine
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
1 min
Level:
Easy
Serves:
4 burritos
Ingredients
For the Sauce:
1/2 cup fresh parsley
1/3 cup fresh lemon juice
1/4 cup tahini (sesame paste, available in the international foods aisle)
2 teaspoons honey
1 clove garlic, smashed
Kosher salt and freshly ground pepper
For the Burritos:
4 10-inch flour tortillas
2 cups cooked rice or couscous, heated
1 1/3 cups shredded pepper or monterey jack cheese
3 cups leftover Moroccan Turkey Stew, heated
Directions
Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.
Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)
Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.
This dish is made using leftovers from Slow-Cooker Moroccan Turkey Stew.
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
1 min
Level:
Easy
Serves:
4 burritos
Ingredients
For the Sauce:
1/2 cup fresh parsley
1/3 cup fresh lemon juice
1/4 cup tahini (sesame paste, available in the international foods aisle)
2 teaspoons honey
1 clove garlic, smashed
Kosher salt and freshly ground pepper
For the Burritos:
4 10-inch flour tortillas
2 cups cooked rice or couscous, heated
1 1/3 cups shredded pepper or monterey jack cheese
3 cups leftover Moroccan Turkey Stew, heated
Directions
Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.
Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)
Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.
This dish is made using leftovers from Slow-Cooker Moroccan Turkey Stew.
Cantonese Roast Duck
1 duck, about 5 pounds,fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish
1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out,
with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of
the duck. Add at least 2 inches of water to a large flameproof roasting
pan with a lid and put the pan on the stove. Place a large rack in the
roasting pan and bring the water to a boil. Choose an oval casserole large
enough to hold the duck and small enough to fit into the roasting pan.
Place the duck in the casserole and then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to
a boil. With a pastry brush, paint the hot glaze over the surface of the
duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.
Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and serve.
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish
1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out,
with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of
the duck. Add at least 2 inches of water to a large flameproof roasting
pan with a lid and put the pan on the stove. Place a large rack in the
roasting pan and bring the water to a boil. Choose an oval casserole large
enough to hold the duck and small enough to fit into the roasting pan.
Place the duck in the casserole and then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to
a boil. With a pastry brush, paint the hot glaze over the surface of the
duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.
Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and serve.
Avocado Salad
Avocado Salad..Ensalada de Aguacate
4 to 6 large lettuce leaves, such as
iceberg or romaine, rinsed and patted dry
4 medium avocados*
1 small red onion
2 to 3 tbsp. olive oil
3 tbsp. red wine vinegar
salt to taste
1. Spread lettuce leaves on a platter or
large plate.
2. Peel avocados and slice into wedges.
Arrange wedges on top of lettuce.
3. Peel onion and slice into thin rings.
Place rings on top of avocado.
4. In a small bowl, make dressing by
combining olive oil and vinegar.
Sprinkle salad with salt, drizzle with
olive oil mixture, and serve.
This basic salad is a Cuban classic. For a colorful variation, add 2 c. of pineapple chunks.
Dressing:
Preparation time: 15 to 20 minutes
Serves 4 to 6
4 to 6 large lettuce leaves, such as
iceberg or romaine, rinsed and patted dry
4 medium avocados*
1 small red onion
2 to 3 tbsp. olive oil
3 tbsp. red wine vinegar
salt to taste
1. Spread lettuce leaves on a platter or
large plate.
2. Peel avocados and slice into wedges.
Arrange wedges on top of lettuce.
3. Peel onion and slice into thin rings.
Place rings on top of avocado.
4. In a small bowl, make dressing by
combining olive oil and vinegar.
Sprinkle salad with salt, drizzle with
olive oil mixture, and serve.
This basic salad is a Cuban classic. For a colorful variation, add 2 c. of pineapple chunks.
Dressing:
Preparation time: 15 to 20 minutes
Serves 4 to 6
Meat and Potato Stew
Meat and Potato Stew-Carne con Papa
3 tbsp. olive oil
2 medium onions, chopped
1 large green bell pepper, seeded and chopped
3 cloves garlic, peeled and minced
2 bay leaves
1 15-oz. can tomato sauce
2 tbsp. red wine vinegar
1 tbsp. capers
1/2 c. green olives with pimientos,cut in half
2 c. water
2 lb. boneless chuck steak, cut into
1-in. cubes*
6 to 8 medium-sized potatoes,peeled and cubed
salt to taste
1. Heat oil in a large stockpot over
medium heat. Sautรฉ onions and
green pepper for 2 to 3 minutes, or
until onions are soft but not brown.
2. Add garlic, bay leaves, tomato
sauce, vinegar, capers, and olives
and cook for about 5 minutes. (This
onion-pepper mixture is the
sofrito.)
3. Add water and meat to sofrito and
cook 20 minutes. Finally, add
potatoes, cover, and simmer 15
minutes, or until meat and potatoes
are tender. Add salt to taste and
serve hot.
This robust stew is a home-style favorite in Cuba. Served hot with crusty bread, it makes a satisfying
dinner on a cool evening.
Preparation time: 15 to 25 minutes
Cooking time: 45 minutes
Serves 6 to 8
*For a stew without the carne (meat),
omit the steak and double the number of
potatoes.You may also want to throw in
some of your other favorite veggies, such
as carrots, eggplant, or green beans
3 tbsp. olive oil
2 medium onions, chopped
1 large green bell pepper, seeded and chopped
3 cloves garlic, peeled and minced
2 bay leaves
1 15-oz. can tomato sauce
2 tbsp. red wine vinegar
1 tbsp. capers
1/2 c. green olives with pimientos,cut in half
2 c. water
2 lb. boneless chuck steak, cut into
1-in. cubes*
6 to 8 medium-sized potatoes,peeled and cubed
salt to taste
1. Heat oil in a large stockpot over
medium heat. Sautรฉ onions and
green pepper for 2 to 3 minutes, or
until onions are soft but not brown.
2. Add garlic, bay leaves, tomato
sauce, vinegar, capers, and olives
and cook for about 5 minutes. (This
onion-pepper mixture is the
sofrito.)
3. Add water and meat to sofrito and
cook 20 minutes. Finally, add
potatoes, cover, and simmer 15
minutes, or until meat and potatoes
are tender. Add salt to taste and
serve hot.
This robust stew is a home-style favorite in Cuba. Served hot with crusty bread, it makes a satisfying
dinner on a cool evening.
Preparation time: 15 to 25 minutes
Cooking time: 45 minutes
Serves 6 to 8
*For a stew without the carne (meat),
omit the steak and double the number of
potatoes.You may also want to throw in
some of your other favorite veggies, such
as carrots, eggplant, or green beans
Creole Sauce
Creole Sauce-Salsa Criolla
4 tbsp. olive oil
1 large yellow onion, sliced into narrow wedges
1 large green bell pepper, seeded and cut into รธ-inch-wide strips
6 to 8 cloves garlic, peeled and minced
2 c. tomato sauce
1 c. red wine vinegar
¥ tsp. oregano
salt and pepper to taste
1. Heat oil in a large saucepan or
skillet over medium-high heat. Add
onion, green pepper, and garlic.
Sautรฉ 3 to 4 minutes, or until onion
and green pepper are soft.
2. Add tomato sauce, vinegar,
oregano, and salt and pepper.
Reduce heat, cover, and simmer 10
to 15 minutes.*
Makes about 3 cups
This flavorful sauce is the foundation of many Cuban dishes. Spanish in origin, it is named
for the criollos, or Cubans of European heritage.This recipe is the one used by author Victor
Manuel Valens at his restaurant.
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
*Because creole sauce is used in so many recipes,
you may want to make a batch and store it when
you’re planning to do some Cuban cooking. If the
sauce is placed in a tightly sealed container and
refrigerated, it will keep for five to seven days.
4 tbsp. olive oil
1 large yellow onion, sliced into narrow wedges
1 large green bell pepper, seeded and cut into รธ-inch-wide strips
6 to 8 cloves garlic, peeled and minced
2 c. tomato sauce
1 c. red wine vinegar
¥ tsp. oregano
salt and pepper to taste
1. Heat oil in a large saucepan or
skillet over medium-high heat. Add
onion, green pepper, and garlic.
Sautรฉ 3 to 4 minutes, or until onion
and green pepper are soft.
2. Add tomato sauce, vinegar,
oregano, and salt and pepper.
Reduce heat, cover, and simmer 10
to 15 minutes.*
Makes about 3 cups
This flavorful sauce is the foundation of many Cuban dishes. Spanish in origin, it is named
for the criollos, or Cubans of European heritage.This recipe is the one used by author Victor
Manuel Valens at his restaurant.
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
*Because creole sauce is used in so many recipes,
you may want to make a batch and store it when
you’re planning to do some Cuban cooking. If the
sauce is placed in a tightly sealed container and
refrigerated, it will keep for five to seven days.
Greece − Souvlaki
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds boneless pork tenderloin
2 green peppers, cut into 1 inch squares
2 yellow onions, cut into 1 inch squares
Tzaziki (recipe follows)
In a large plastic or glass bowl, mix together lemon juice,
olive oil, soy sauce, oregano, and garlic. Add pork, onions,
and green pepper; stir to coat. Cover, and refrigerate for
2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and
onion onto skewers. When a fine gray ash covers the coals,
begin grilling the kabobs. Cook about 10 to 15 minutes total;
turn the skewers frequently.
Serve on pita bread with Tzaziki spooned on top.
Tzaziki
2 cups plain full fat yogurt
2 teaspoons pureed very fresh garlic
1 teaspoon salt
2 cucumbers, peeled, seeded and grated
on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a cheesecloth−lined strainer
to remove some of its water. In a bowl, combine the
yogurt, garlic and 1/2 teaspoon salt. Sprinkle the
remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to 15 minutes, to extract
excess water. Add drained cucumber to yogurt, along
with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish
with mint leaves.
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds boneless pork tenderloin
2 green peppers, cut into 1 inch squares
2 yellow onions, cut into 1 inch squares
Tzaziki (recipe follows)
In a large plastic or glass bowl, mix together lemon juice,
olive oil, soy sauce, oregano, and garlic. Add pork, onions,
and green pepper; stir to coat. Cover, and refrigerate for
2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and
onion onto skewers. When a fine gray ash covers the coals,
begin grilling the kabobs. Cook about 10 to 15 minutes total;
turn the skewers frequently.
Serve on pita bread with Tzaziki spooned on top.
Tzaziki
2 cups plain full fat yogurt
2 teaspoons pureed very fresh garlic
1 teaspoon salt
2 cucumbers, peeled, seeded and grated
on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a cheesecloth−lined strainer
to remove some of its water. In a bowl, combine the
yogurt, garlic and 1/2 teaspoon salt. Sprinkle the
remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to 15 minutes, to extract
excess water. Add drained cucumber to yogurt, along
with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish
with mint leaves.
South-African Curried Beef Stew
This South African-inspired stew derives its delicious flavors from seasoned beef simmered with hearty potatoes and onions in a rich curried beef stock.
Ingredients
1 pound cubed beef stew meat
2 onions, chopped
2 tablespoons butter or margarine
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt
Cooking Instructions
In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.
Add the beef stock, curry powder, and bay leaves. Cook at low heat for 30 minutes.
Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
calories: 382cal
total fat: 21.2g
cholesterol: 67mg
sodium: 958mg
carbohydrates: 20.6g
fiber: 3.6g
protein: 25.8g
Servings: 6
Ingredients
1 pound cubed beef stew meat
2 onions, chopped
2 tablespoons butter or margarine
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt
Cooking Instructions
In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.
Add the beef stock, curry powder, and bay leaves. Cook at low heat for 30 minutes.
Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
calories: 382cal
total fat: 21.2g
cholesterol: 67mg
sodium: 958mg
carbohydrates: 20.6g
fiber: 3.6g
protein: 25.8g
Servings: 6
Monday, June 21, 2010
Colombian Breaded Pork Cutlets (Lomo de Cerdo Apanado)
(6 Servings)
2 pounds pork loin
Salt
Pepper
3 Garlic cloves, minced
3 tablespoons scallions, finely chopped
3 tablespoons onions, finely chopped
½ teaspoon ground cumin
¾ cup all-purpose flour
1 tablespoon sazon Goya with azafran
4 eggs
1 cup bread crumbs
6 tablespoons vegetable oil
Directions
1. Cut the pork loin into 6 pieces and place them between sheets of parchment paper then pound them until each piece is about ¼” thick.
2. Place the cutlets in a large plastic bag and add the onions, scallions, garlic and cumin powder, turning the bag to be sure the meat is covered. Let pork marinate for at least 3 hours or overnight.
3. Place flour and sazon Goya in a dish and mix.
4. In a second dish beat the eggs.
5. In a third dish place the bread crumbs.
6. Remove the pork from the marinade and pat dry with paper towels.
7. One at the time coat the pork with the flour mixture, dip in the eggs and coat with bread crumbs. Be sure they are well coated.
8. In a large non-stick skillet, heat 2 tablespoons of the oil over medium heat, place 2 cutlets at a time and fry about 3 minutes per side or until golden. Transfer to a plate lined with paper towels.
9. Clean the skillet with paper towels between batches and continue cooking the pork in the same way you did with the first batch.
Breaded Catfish (Bagre Apanado o A la Milanesa)
(4 Servings)
4 catfish fillets skins and bones removed, rinsed and patted dry
Vegetable oil, for frying
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon garlic powdered
Salt and pepper
2 eggs
1 cup all purpose flour
½ cup bread crumbs
Directions
1. Mix the flour, paprika, garlic powder and cumin in a large bowl. In a separate bowl, whisk the eggs. In a third dish add the bread crumbs.
2. Season the catfish with salt and pepper. Coat the fish fillets with the flour, dip in the eggs and dredge in the crumbs.
3. Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
Sunday, June 20, 2010
Garlic-Rubbed Rib Roast
1 (6 pound) beef standing rib roast
6 garlic cloves, minced
1 tbsp kosher salt
2 tsp ground black pepper
2 tsp dried thyme
2 tbsp olive oil
Place roast in a roasting pan, fat side up. In a small bowl, combine
garlic, salt, pepper, thyme and oil to form a paste. Spread paste over
fat layer of roast; let roast stand at room temp up to 1 hr. Preheat
oven to 500°F. Roast meat 20 mins reduce heat to 325°F and roast 1
hr 15 mins more or until an instant-read thermometer registers 145°F
for medium-rare. Remove roast from oven. Cover with foil and let stand
15 mins before carving. Serve with pan juices.
Serves 12 Cals: 445 Cals from Fat: 306 Total Fat 34g 52% Carbs < 1g
0% Dietary Fiber < 1g
0% Sat Fat 13g 65% Chol 108mg 36%
Protein 30g 50% Sod 650mg 27%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily
values may be higher or lower depending on your calorie needs
6 garlic cloves, minced
1 tbsp kosher salt
2 tsp ground black pepper
2 tsp dried thyme
2 tbsp olive oil
Place roast in a roasting pan, fat side up. In a small bowl, combine
garlic, salt, pepper, thyme and oil to form a paste. Spread paste over
fat layer of roast; let roast stand at room temp up to 1 hr. Preheat
oven to 500°F. Roast meat 20 mins reduce heat to 325°F and roast 1
hr 15 mins more or until an instant-read thermometer registers 145°F
for medium-rare. Remove roast from oven. Cover with foil and let stand
15 mins before carving. Serve with pan juices.
Serves 12 Cals: 445 Cals from Fat: 306 Total Fat 34g 52% Carbs < 1g
0% Dietary Fiber < 1g
0% Sat Fat 13g 65% Chol 108mg 36%
Protein 30g 50% Sod 650mg 27%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily
values may be higher or lower depending on your calorie needs
Oven Baked Steak
6 steaks
3/4c flour
1c beef broth
1/2c minced onion
3tsp garlic
2tsp salt
Coat steaks in flour and place in baking dish. Mix remaining ingredients and pour over steak. Bake at 350* 45 mins.
3/4c flour
1c beef broth
1/2c minced onion
3tsp garlic
2tsp salt
Coat steaks in flour and place in baking dish. Mix remaining ingredients and pour over steak. Bake at 350* 45 mins.
Tuscan Beef Stew
Tuscan Beef Stew
2lbs stew meat
1 onion chopped
1tbsp butter
1 1/2tsp salt
pinch pepper
2tsp garlic
28oz can diced tomatoes
1 1/2c red wine
2/3c beef broth
1tsp thyme
1 can sliced carrots
2 small cans mushrooms
1tbsp flour
1/4c water
Melt butter in skillet and saute onion. Transfer to large soup pot and add all other ingredients except flour and water. Bring to a boil, then cover and simmer 45 mins.
Mix flour and water. Pour into pot and simmer another 10 mins.
2lbs stew meat
1 onion chopped
1tbsp butter
1 1/2tsp salt
pinch pepper
2tsp garlic
28oz can diced tomatoes
1 1/2c red wine
2/3c beef broth
1tsp thyme
1 can sliced carrots
2 small cans mushrooms
1tbsp flour
1/4c water
Melt butter in skillet and saute onion. Transfer to large soup pot and add all other ingredients except flour and water. Bring to a boil, then cover and simmer 45 mins.
Mix flour and water. Pour into pot and simmer another 10 mins.
Chili Mac Casserole
8oz uncooked macaroni
2lbs ground beef
1 onion chopped
3tsp garlic
28oz can diced tomatoes
1/8c diced jalapenos
1tsp cumin
1tsp pepper
shredded cheese
Cook macaroni according to package directions. Lightly coat with oil.
Brown beef with onion and garlic. Stir in tomatoes, jalapenos, and spices. Bring to a boil and simmer on low 10 mins.
Transfer macaroni and beef mixture to greased casserole dish. Mix well and sprinkle cheese on top. Bake at 375* until cheese is melted and bubbly.
2lbs ground beef
1 onion chopped
3tsp garlic
28oz can diced tomatoes
1/8c diced jalapenos
1tsp cumin
1tsp pepper
shredded cheese
Cook macaroni according to package directions. Lightly coat with oil.
Brown beef with onion and garlic. Stir in tomatoes, jalapenos, and spices. Bring to a boil and simmer on low 10 mins.
Transfer macaroni and beef mixture to greased casserole dish. Mix well and sprinkle cheese on top. Bake at 375* until cheese is melted and bubbly.
Garlic Prime Rib
Ingredients:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Directions:
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Directions:
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Stuffed Peppers
4 medium size green peppers
1/2 lb ground beef, lean
1/2 cup chopped onion
1 cup canned tomatoes, drained
1 cup cooked long grain rice
1 TBL Worcestershire sauce
1/2 tsp Italian seasoning
1/3 tsp salt
dash pepper
1/4 cup soft breadcrumbs
vegetable cooking spray
1 cup canned tomato sauce
Slice off stem end of peppers, removed and discard seeds and membranes.
Blanch peppers 5 to 10 mins in boiling water. Drain Cook ground beef and
onion in nonstick skillet over medium heat until meat is browned,
stirring until meat crumbles. Drain and pat dry with paper towels.
Return meat mixture to skillet. add tomatoes cook until all liquid
evaporates.
Removed from heat, stir in rice and next four ingredients. Spoon 1/2 cup
portions of rice mixture into peppers, sprinkle evenly with breadcrumbs.
Place peppers in a baking dish coated with cooking spray. Bake at 350
for 20 mins or until lightly browned. Heat tomato sauce, spoon 1/4 cup
sauce over each pepper. yeild 4 servings serving size 1 stuffed pepper
carb 34 gm protein 15 gm fat 9 gm cals 272
fiber 3 gm sod 908 mg chol 33 mg
exchanges 2 starch 1 1/2 medium fat meat
1/2 lb ground beef, lean
1/2 cup chopped onion
1 cup canned tomatoes, drained
1 cup cooked long grain rice
1 TBL Worcestershire sauce
1/2 tsp Italian seasoning
1/3 tsp salt
dash pepper
1/4 cup soft breadcrumbs
vegetable cooking spray
1 cup canned tomato sauce
Slice off stem end of peppers, removed and discard seeds and membranes.
Blanch peppers 5 to 10 mins in boiling water. Drain Cook ground beef and
onion in nonstick skillet over medium heat until meat is browned,
stirring until meat crumbles. Drain and pat dry with paper towels.
Return meat mixture to skillet. add tomatoes cook until all liquid
evaporates.
Removed from heat, stir in rice and next four ingredients. Spoon 1/2 cup
portions of rice mixture into peppers, sprinkle evenly with breadcrumbs.
Place peppers in a baking dish coated with cooking spray. Bake at 350
for 20 mins or until lightly browned. Heat tomato sauce, spoon 1/4 cup
sauce over each pepper. yeild 4 servings serving size 1 stuffed pepper
carb 34 gm protein 15 gm fat 9 gm cals 272
fiber 3 gm sod 908 mg chol 33 mg
exchanges 2 starch 1 1/2 medium fat meat
COUNTRY STYLE STEAK
4 pieces cubed steak
1/2 c. flour
Salt and pepper
1 c. water
1 lg. onion, sliced
Cover steak with flour and put in hot skillet with just enough oil to brown the meat on both sides quickly. Take out of pan. Add about two tbsp. flour to oil left in pan and brown stirring all the time. Add water to the mixture in the pan to make a thin gravy. Put steak back into gravy. Cover and cook slow until the steak is tender.
1/2 c. flour
Salt and pepper
1 c. water
1 lg. onion, sliced
Cover steak with flour and put in hot skillet with just enough oil to brown the meat on both sides quickly. Take out of pan. Add about two tbsp. flour to oil left in pan and brown stirring all the time. Add water to the mixture in the pan to make a thin gravy. Put steak back into gravy. Cover and cook slow until the steak is tender.
Brisket with Vegetables and Balsamic Jus
By Jessica Harlan, About.com Guide©2009 Jessica Harlan licensed to About.com, Inc.
If you think brisket is always dry and stringy, think again. Made in the pressure cooker, brisket is fork-tender and juicy as can be. This brisket recipe includes a flavorful jus, or sauce, spiked with the mellow tanginess of Balsamic vinegar. Potatoes, carrots and pearl onions cook right in the pan with the brisket for a ready-made side dish. (Larger image1.)
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
2 pounds brisket, excess fat trimmed
Salt and pepper
8 ounces pearl onions, peeled
1 3/4 pounds small red potatoes, quartered
3 large carrots, peeled and cut into 1-inch pieces
1 dried bay leaf
1/2 cup low-sodium beef stock
2 tablespoons Balsamic vinegar
Preparation:
Season brisket on both sides generously with salt and pepper. Place it in the pan of a medium to large pressure cooker. Add onions, potatoes, carrots and bay leaf. In a bowl or a measuring cup, combine beef stock and Balsamic vinegar. Pour beef stock mixture over the brisket and vegetables in the pot.
Lock the lid of the pressure cooker in place and heat the pot over high heat until high pressure is achieved. Adjust the temperature to maintain pressure and cook for 1 hour.
Remove pot from the stove and let sit until pressure is released naturally before opening the lid.
To serve, slice brisket into pieces across the grain and transfer to a platter. Arrange vegetables around the brisket on the platter. If desired, strain the sauce in the pan and use it as a gravy or sauce.
This recipe for Brisket with Vegetables and Balsamic Jus serves 4 to 5.
Wednesday, June 16, 2010
Dark Chocolate Brownies
Ingredients :
4 eggs
2 cups sugar
2/3 cup oil
4 squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
Directions :
Beat eggs until thick and lemon colored.
Beat in sugar until well blended.
Stir in oil, chocolate and vanilla.
Blend well.
Sift and add dry ingredients.
Mix well.
Stir in nuts.
Spread in buttered 13-by-9-by-2- inch pan.
Bake at 350 degrees for 25 to 30 minutes.
Cool and frost.
4 eggs
2 cups sugar
2/3 cup oil
4 squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
Directions :
Beat eggs until thick and lemon colored.
Beat in sugar until well blended.
Stir in oil, chocolate and vanilla.
Blend well.
Sift and add dry ingredients.
Mix well.
Stir in nuts.
Spread in buttered 13-by-9-by-2- inch pan.
Bake at 350 degrees for 25 to 30 minutes.
Cool and frost.
The Best Blueberry Muffins
The blueberry muffin is America's favorite muffin recipe. This easy recipe will produce a tender and light blueberry muffin, as long as you don't over mix the batter.
Yields 18 Blueberry Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
3 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sour cream
1 large egg
1/2 cup vegetable oil
2 cups blueberries
1/4 cup sugar to dust tops
18 paper muffin liners
Preparation:
Preheat oven to 350 degrees F.
Sift the flour, baking soda, and baking powder into a large bowl. Add the sugar and salt; mix, and set aside. Whisk all the wet ingredients together in another bowl. Add wet ingredients to the dry mixture and mix with a spatula until just combined. Add blueberries and fold in gently. Don't over mix.
Line the muffin pans with the paper liners. Use an ice cream scoop to fill muffin liners up to a 1/2-inch from the top. Sprinkle the tops with sugar. Bake for 20 minutes, or until golden-brown. As soon as they have cooled enough to handle, remove the muffins from pan.
Yields 18 Blueberry Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
3 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sour cream
1 large egg
1/2 cup vegetable oil
2 cups blueberries
1/4 cup sugar to dust tops
18 paper muffin liners
Preparation:
Preheat oven to 350 degrees F.
Sift the flour, baking soda, and baking powder into a large bowl. Add the sugar and salt; mix, and set aside. Whisk all the wet ingredients together in another bowl. Add wet ingredients to the dry mixture and mix with a spatula until just combined. Add blueberries and fold in gently. Don't over mix.
Line the muffin pans with the paper liners. Use an ice cream scoop to fill muffin liners up to a 1/2-inch from the top. Sprinkle the tops with sugar. Bake for 20 minutes, or until golden-brown. As soon as they have cooled enough to handle, remove the muffins from pan.
RESTAURANT STYLE CHEESE BISCUITS
INGREDIENTS:
1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter
DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and Italian
seasoning (a little seasoning goes a long way.) Serve hot.
YIELD: 12 biscuits
Categories: Breads
1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter
DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and Italian
seasoning (a little seasoning goes a long way.) Serve hot.
YIELD: 12 biscuits
Categories: Breads
Rum Raisin Bread Pudding
Recipe courtesy The Neelys
Prep Time:10 minInactive Prep Time:30 minCook Time:50 minLevel:
EasyServes:
8 to 10 servings. Ingredients
•3 cups milk
•3 tablespoons butter
•1 teaspoons vanilla extract
•1 teaspoons ground cinnamon
•3/4 cup packed brown sugar
•3 tablespoons rum
•1/2 cup raisins
•7 (1/2-inch) slices brioche bread, cubed or torn
•4 eggs, beaten
Directions
Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
Prep Time:10 minInactive Prep Time:30 minCook Time:50 minLevel:
EasyServes:
8 to 10 servings. Ingredients
•3 cups milk
•3 tablespoons butter
•1 teaspoons vanilla extract
•1 teaspoons ground cinnamon
•3/4 cup packed brown sugar
•3 tablespoons rum
•1/2 cup raisins
•7 (1/2-inch) slices brioche bread, cubed or torn
•4 eggs, beaten
Directions
Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
Cherries in the Snow Dessert
Hands-On Time: 20 minutes
Total Time: 1 hour and 45 minutes
Servings: Makes 16 to 20 servings.
Rating: 4 stars
Description:
Luscious layers of a cream cheese filling alternate with light-as-air Duncan Hines Angel Food Cake. Crown this Cherries in the Snow Dessert with whipped topping and cherry pie filling--what a masterpiece!
Ingredients
1 pkg Duncan Hines® Angel Food Cake Mix
1 (8 oz) pkg cream cheese
1 cup confectioner' s sugar
1 (12 oz) container frozen non-dairy whipped topping, thawed
1 (21 oz) can cherry pie filling
Baking Instructions
Preheat oven to 350 °F. Prepare, bake and cool cake following package directions. Cut cake into 16 slices.
Combine cream cheese and confectioners' sugar in small bowl. Beat at medium speed with electric mixer until smooth.
To assemble, spread half the whipped topping in bottom of 13x9-inch pan. Arrange 8 cake slices on whipped topping: press lightly. Spread with cream cheese mixture. Arrange remaining cake slices on cream cheese mixture; press lightly. Spread with remaining whipped topping. Spoon cherry pie filling evenly over top. (Pan will be filled to the brim.) Refrigerate for 2 hours or until ready to serve. Cut into squares.
Total Time: 1 hour and 45 minutes
Servings: Makes 16 to 20 servings.
Rating: 4 stars
Description:
Luscious layers of a cream cheese filling alternate with light-as-air Duncan Hines Angel Food Cake. Crown this Cherries in the Snow Dessert with whipped topping and cherry pie filling--what a masterpiece!
Ingredients
1 pkg Duncan Hines® Angel Food Cake Mix
1 (8 oz) pkg cream cheese
1 cup confectioner' s sugar
1 (12 oz) container frozen non-dairy whipped topping, thawed
1 (21 oz) can cherry pie filling
Baking Instructions
Preheat oven to 350 °F. Prepare, bake and cool cake following package directions. Cut cake into 16 slices.
Combine cream cheese and confectioners' sugar in small bowl. Beat at medium speed with electric mixer until smooth.
To assemble, spread half the whipped topping in bottom of 13x9-inch pan. Arrange 8 cake slices on whipped topping: press lightly. Spread with cream cheese mixture. Arrange remaining cake slices on cream cheese mixture; press lightly. Spread with remaining whipped topping. Spoon cherry pie filling evenly over top. (Pan will be filled to the brim.) Refrigerate for 2 hours or until ready to serve. Cut into squares.
Blueberry Streusel Muffins
Ingredients:
1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
Upside-Down Cherry Cobbler
Have fun watching the cobbler crust come-up through the cherry mixture as it bakes.
2008 Upside-Down Cherry Cobbler Photo by Carroll Pellegrinelli, licensed to About.com.
Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preparation:
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In a medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder and salt. Stir in 2 teaspoons melted butter and milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice and 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream. This recipe for Upside-Down Cherry Cobbler Serves 6 - 8.
*Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
2008 Upside-Down Cherry Cobbler Photo by Carroll Pellegrinelli, licensed to About.com.
Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preparation:
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In a medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder and salt. Stir in 2 teaspoons melted butter and milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice and 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream. This recipe for Upside-Down Cherry Cobbler Serves 6 - 8.
*Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
BBQ PULLED CHICKEN THIGH SLIDERS
6 boneless skinless chicken thighs
1 teaspoon kosher salt
1 cup chicken broth
2 cups smoky barbecue sauce (love Sweet Baby Rays) 12 to 16 mini rolls
12 to 16 mini dill pickles
In a large high-sided pot, add the chicken, salt and broth. Cover and
bring to a boil and reduce the heat and simmer until done about 20 mins.
Remove from heat and allow to cool enough to handle. With two forks
shred the chicken right in the pot by pulling the pieces apart. Add the
barbecue sauce reheat the mixture and reduce the liquid if needed, or
add some additional chicken broth if too dry. Split the rolls and mound
about 1 tablespoon of the chicken on each bottom half top with the
remaining half. Using a toothpick secure a pickle on top and serve warm.
Yield: 8 Servings
1 teaspoon kosher salt
1 cup chicken broth
2 cups smoky barbecue sauce (love Sweet Baby Rays) 12 to 16 mini rolls
12 to 16 mini dill pickles
In a large high-sided pot, add the chicken, salt and broth. Cover and
bring to a boil and reduce the heat and simmer until done about 20 mins.
Remove from heat and allow to cool enough to handle. With two forks
shred the chicken right in the pot by pulling the pieces apart. Add the
barbecue sauce reheat the mixture and reduce the liquid if needed, or
add some additional chicken broth if too dry. Split the rolls and mound
about 1 tablespoon of the chicken on each bottom half top with the
remaining half. Using a toothpick secure a pickle on top and serve warm.
Yield: 8 Servings
Alton Brown's Buffalo Wings
Recipe courtesy of Alton Brown for Food Network Magazine
Prep Time:
25 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
50 min
Level:
Easy
Serves:
6 servings
Ingredients
12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt
Directions
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
Prep Time:
25 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
50 min
Level:
Easy
Serves:
6 servings
Ingredients
12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt
Directions
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
The Neelys' Spicy Fried Wings
Recipe courtesy of Pat and Gina Neely for Food Network Magazine
Prep Time:
40 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
10 min
Level:
Easy
Serves:
6 servings
Ingredients
For the Seasoning:
1 tablespoon seasoning salt
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
Freshly ground black pepper
3 pounds chicken wings, split at the joint, tips removed
For the Batter:
2 large eggs
2 tablespoons hot sauce
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
Freshly ground black pepper
2 cups all-purpose flour
Vegetable oil, for frying
For the Dipping Sauce:
1 cup sour cream
2 tablespoons horseradish
1/4 cup chili sauce
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Directions
Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.
Prep Time:
40 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
10 min
Level:
Easy
Serves:
6 servings
Ingredients
For the Seasoning:
1 tablespoon seasoning salt
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
Freshly ground black pepper
3 pounds chicken wings, split at the joint, tips removed
For the Batter:
2 large eggs
2 tablespoons hot sauce
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
Freshly ground black pepper
2 cups all-purpose flour
Vegetable oil, for frying
For the Dipping Sauce:
1 cup sour cream
2 tablespoons horseradish
1/4 cup chili sauce
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Directions
Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.
Party Cheese Tray
1 pkg. (10 oz.) CRACKER BARREL Vermont Sharp-White Cheddar Cheese
12 pitted kalamata olives
12 pitted green olives
12 sprigs fresh rosemary (4 inch)
24 RITZ Crackers
24 WHEAT THINS Big Snack Crackers
3/4 lb. each: red and green grapes
Make It!
PLACE cheese in center of serving platter. Thread 1 each kalamata olive and green olive onto each rosemary sprig.
INSERT stem ends of sprigs into cheese, using a frilled toothpick to support each sprig.
CUT cheese into 12 slices; surround with crackers and grapes.
Kraft Kitchens TipsSize-Wise
Trying to pace your eating at a party? Preview your choices and be selective instead of taking some of everything.
Food Facts
For best flavor, let cheese stand at room temperature about 30 min. before serving.
Steakhouse Sliders and Mini Steak Fries
Recipe courtesy Rachael Ray, 2008
Prep Time:
30 min
Inactive Prep Time:
5 min
Cook Time:
15 min
Level:
Easy
Serves:
24 mini sliders
Ingredients
16 baby Yukon gold potatoes
6 tablespoons extra-virgin olive oil
2 tablespoons grill seasoning, plus 3 tablespoons
2 tablespoons finely chopped rosemary leaves
8 slices thick cut bacon
3 pounds ground sirloin
1/2 cup Worcestershire sauce
1/2 cup chopped parsley leaves
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
1 small red onion, quartered lengthwise, sliced 1/4-inch thick
1/2 cup steak sauce (recommended: A1)
1/2 cup grainy mustard
Directions
Heat the oven to 500 degrees F.
Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.
Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.
Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.
Prep Time:
30 min
Inactive Prep Time:
5 min
Cook Time:
15 min
Level:
Easy
Serves:
24 mini sliders
Ingredients
16 baby Yukon gold potatoes
6 tablespoons extra-virgin olive oil
2 tablespoons grill seasoning, plus 3 tablespoons
2 tablespoons finely chopped rosemary leaves
8 slices thick cut bacon
3 pounds ground sirloin
1/2 cup Worcestershire sauce
1/2 cup chopped parsley leaves
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
1 small red onion, quartered lengthwise, sliced 1/4-inch thick
1/2 cup steak sauce (recommended: A1)
1/2 cup grainy mustard
Directions
Heat the oven to 500 degrees F.
Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.
Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.
Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.
Tomato Stuffed Avocados
Tomato Stuffed Avocados
4 ripe tomatoes, chopped
1 sweet onion, chopped
Juice of 1 lemon
One quarter cup red wine vinegar
1 tsp. fresh thyme, chopped
One third cup olive oil
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste
4 ripe avocados
One half cup Parmesan cheese, grated
Combine tomatoes, onion, lemon juice, red wine vinegar, thyme, olive oil, parsley and salt and pepper. Let mixture marinate for several hours. Peel avocados and slice lengthwise. Remove pits and place tomato mixture where the pit was. Sprinkle with Parmesan cheese and serve
4 ripe tomatoes, chopped
1 sweet onion, chopped
Juice of 1 lemon
One quarter cup red wine vinegar
1 tsp. fresh thyme, chopped
One third cup olive oil
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste
4 ripe avocados
One half cup Parmesan cheese, grated
Combine tomatoes, onion, lemon juice, red wine vinegar, thyme, olive oil, parsley and salt and pepper. Let mixture marinate for several hours. Peel avocados and slice lengthwise. Remove pits and place tomato mixture where the pit was. Sprinkle with Parmesan cheese and serve
Tuesday, June 15, 2010
Dare to be different oatmeal
Preparation time: 2 minutes
Ingredients:
1/3 cup Quick Oatmeal
3/4 cup of your favourite fruit juice diluted with water
toppings: raisins, nuts, or other dried fruits
Directions:
Using microwave: pour diluted juice into bowl, heat (high) for approx. 45 seconds
then add oats and heat for 1 minute, stir, then heat for 30 seconds. more if needed.
Oatmeal should be thick. Allow to cool before tasting!!
Serves: 1
Ingredients:
1/3 cup Quick Oatmeal
3/4 cup of your favourite fruit juice diluted with water
toppings: raisins, nuts, or other dried fruits
Directions:
Using microwave: pour diluted juice into bowl, heat (high) for approx. 45 seconds
then add oats and heat for 1 minute, stir, then heat for 30 seconds. more if needed.
Oatmeal should be thick. Allow to cool before tasting!!
Serves: 1
Crockpot Lasagna
1 lb lean ground beef
1 jar (26 - 28 oz.) pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg (9 oz. pkg.) no-boil lasagna noodles
1 jar (1-lb.) Alfredo sauce
3 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
enough cooking spray
Brown beef and drain thoroughly. Spray a 4 - 5 qt. slow cooker with
cooking spray. Spread 3/4 cup pasta sauce in bottom. Stir rest of pasta
sauce and tomato sauce into cooked ground beef. Layer 3 noodles over
sauce in crockpot, breaking if necessary. Top evenly with 1/3 of Alfredo
sauce, sprinkle with 1 cup of cheese. Top with 1/3 of beef mixture.
Repeat layers twice, sprinkle parmesan over top. Cook on Low 3-1/2 -
4-1/2 hrs.
1 jar (26 - 28 oz.) pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg (9 oz. pkg.) no-boil lasagna noodles
1 jar (1-lb.) Alfredo sauce
3 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
enough cooking spray
Brown beef and drain thoroughly. Spray a 4 - 5 qt. slow cooker with
cooking spray. Spread 3/4 cup pasta sauce in bottom. Stir rest of pasta
sauce and tomato sauce into cooked ground beef. Layer 3 noodles over
sauce in crockpot, breaking if necessary. Top evenly with 1/3 of Alfredo
sauce, sprinkle with 1 cup of cheese. Top with 1/3 of beef mixture.
Repeat layers twice, sprinkle parmesan over top. Cook on Low 3-1/2 -
4-1/2 hrs.
Tomato & Turkey Panini
Preparation Time: 10 min.
Grilling Time: 5 min.
Servings: 4 sandwiches
Ingredients:
1/4 cup low fat ranch salad dressing
1 tablespoon chopped fresh basil leaves
8 whole wheat bread slices
9 to 12 fresh basil leaves
1/2 pound sliced deli peppered turkey breast
4 thin tomato slices
16 red onion rings
2 (3/4-ounce) slices Alpine Lace® Reduced Fat Swiss Cheese, cut in half
Instructions:
Combine dressing and basil in small bowl. Spread dressing mixture onto 1 side of each bread slice.
To assemble sandwiches, layer 1 slice bread, dressing-side up with 3 to 4 basil leaves, 1/4 turkey, 1 slice tomato, 4 red onion rings, 1 cheese half and 1 slice bread, dressing-side down.
Heat panini grill or 10-inch skillet on medium heat. Spray sandwiches with no-stick cooking spray. Place 1 sandwich onto panini grill. Grill until golden brown (3 to 5 minutes). Repeat with remaining sandwiches.
TIP: If using skillet, cook over medium heat, turning once, until golden brown (3 to 4 minutes).
Nutritional Facts:
1 sandwich
Calories 310
Fat 6 g
Cholesterol 30 mg
Sodium 1070 mg
Carbohydrate 41 g
Dietary Fiber 5 g
Protein 23 g
TORTILLA CREAM CHEESE ROLLUPS
INGREDIENTS:
2 pkgs (8 ounces ea) of cream cheese; softened
1 dry packet of salad dressing mix, ranch flavor
1/2 cup red bell pepper; minced
1/4 cup onions, green; sliced
1/4 cup olives; sliced
4 10-inch Tortillas
DIRECTIONS:
In a mixing bowl, beat cream cheese and dressing mix until
smooth. Add red pepper, celery, onions, and olives; mix
well. Spread about 3/4 cup of each tortilla. Roll up
tightly; wrap in plastic wrap. Refrigerate for at least 2
hours. Slice into 1/2 inch pieces.
Yield: 15 Servings
Categories: Appetizers
2 pkgs (8 ounces ea) of cream cheese; softened
1 dry packet of salad dressing mix, ranch flavor
1/2 cup red bell pepper; minced
1/4 cup onions, green; sliced
1/4 cup olives; sliced
4 10-inch Tortillas
DIRECTIONS:
In a mixing bowl, beat cream cheese and dressing mix until
smooth. Add red pepper, celery, onions, and olives; mix
well. Spread about 3/4 cup of each tortilla. Roll up
tightly; wrap in plastic wrap. Refrigerate for at least 2
hours. Slice into 1/2 inch pieces.
Yield: 15 Servings
Categories: Appetizers
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