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Post by bonnie on Feb 6, 2005 13:03:29 GMT -5
Favorite Salsa Adapted from "Authentic Mexican" by Rick Bayless
1 large tomato 3 serrano chiles or 2 jalapeño chiles, stemmed 1 small onion 1 clove garlic, peeled 8 to 10 sprigs fresh cilantro, chopped 1/2 teaspoon salt 1 teaspoon cider vinegar or freshly squeezed lime juice
Core the tomato, seed if desired. Chop it very finely (no pieces larger that 1/16 inch) and scoop into a small bowl.
If you want a milder sauce, seed the chiles, then chop very finely and add to the tomatoes.
Finely chop the onion and garlic and add to the bowl along with the cilantro.
Stir in the salt, vinegar or lime juice and 1 tablespoon water. Let the flavors blend for 1/2 hour or so before serving.
Makes 1 1/2 cups.
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Post by Lucky on Feb 6, 2005 15:38:20 GMT -5
Super Bowl Cake
1 cup water 1 cup butter 1/2 cup Cocoa Powder 2 cups white sugar 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 eggs 3/4 cup sour cream
1 tablespoon Cocoa Powder 1 (16 ounce) can vanilla frosting 3 drops green food coloring 1 drop red food coloring
1 (10 Ounce) Package Hershey's Premier White Chips 1 (8 Ounce) Package Reese's Pieces Candies 11 Hershey's Kisses Milk Chocolates 11 Reese's Peanut Butter Cups Miniatures 3 Hershey's Hugs Chocolates 6 Hershey's Rolo Chocolate And Caramel Candy 2 Twizzlers Strawberry Licorice Twists
Heat oven to 350 F. Grease and flour 15-1/2 10-1/2x1-inch disposable foil baking pan or jelly-roll pan. Combine water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; set aside. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
For chocolate frosting, stir cocoa into 1/3 cup frosting; stir until smooth. Tint 1/3 cup frosting with 1 or 2 drops red food color; stir until blended. Tint remaining frosting green with 2 or 3 drops green food color; stir until blended. Mark "end zones", 2 inches wide at each end of cake, using wooden pick; frost one end zone with chocolate frosting and the other end zone with orange frosting. Frost the area between end zones with green frosting; mark 5 yard lines with wooden pick. Place white chips all across cake on yard lines. Use white chips to spell out "EAGLES" on chocolate end zone; use brown Reese's Pieces on the goal line. Use yellow Reese's Pieces to spell out "PATRIOTS" on red end zone. Use orange Reece's Pieces on the goal line.
Remove wrappers from Kisses, peanut butter cups and Hugs. Arrange teams on cake playing field, using Kisses as one team and peanut butter cups as second team. Place Hugs as referee officials on the field. Unwrap Rolos; for goal posts, stack 3 Rolos in the middle of each goal line on each side of field. Shape strawberry twists into "U" shapes for goal posts. "Glue" with frosting to top of each stack of Rolos.
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Post by bonnie on Jan 11, 2006 14:18:05 GMT -5
Chex® Caramel Corn
A sweet crunchier version of an American favorite! Perfect for picnics, nibbling on by a cozy fire or for gift-giving.
4 1/2 cups Chex® cereal 4 cups popped popcorn 1/2 cup honey-roasted peanuts 1/4 cup butter or margarine 6 tablespoons packed brown sugar 2 tablespoons light corn syrup 1/4 teaspoon vanilla
1. Stir together cereal, popcorn and peanuts in large microwavable bowl; set aside.
2. Microwave butter, brown sugar, corn syrup and vanilla in large microwavable bowl on High 2 minutes or until mixture is boiling, stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
3. Microwave 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.
IMPORTANT: Because microwaves cook differently, times are approximate.
Oven Directions: Heat oven to 250°F. Stir together cereal, popcorn and peanuts in large roasting pan; set aside. Heat butter, brown sugar, corn syrup and vanilla to boiling in 2-quart saucepan over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally to break up.
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Post by bonnie on Jan 21, 2006 11:57:14 GMT -5
Super Bowl Spiked Chicken Wings with Blue Cheese Dip and Celery Sticks Recipe by Emeril
Makes 6 to 8 servings.
• 1/2 cup Sriracha Hot Chili Sauce* • 1/4 cup hot red pepper sauce, such as Emeril's Kick It Up Red pepper sauce or Crystal hot sauce • 8 ounces [sticks]unsalted butter, melted • 2 tablespoons fresh lemon juice • 1 tablespoon Tabasco Sauce • 8 ounces blue cheese, at room temperature • 4 ounces cream cheese, at room temperature • Vegetable oil, for frying • 4 pounds chicken wings, rinsed and patted dry with paper towels • 8 ribs of celery, wiped clean and cut on the bias into dipping-sized batons
Combine the Sriracha sauce, hot red pepper sauce, melted butter, 1 tablespoon of the lemon juice, and the Tabasco in a medium bowl and whisk to combine. Set aside. Combine the blue cheese, cream cheese, and remaining 1 tablespoon lemon juice in a food processor and blend until smooth. Transfer to a decorative bowl for serving and set aside. [The blue cheese dip can be made 24 hours in advance and kept, covered, in the refrigerator. Let come to room temperature before serving.]
Heat enough oil to come halfway up the sides of a large saucepan or deep fryer to 350 F. Add the chicken wings in batches and fry, turning, until golden brown and they float in the oil, 6 to 8 minutes. Drain well on paper towels and transfer to a large serving dish.
Pour the sriracha mixture over the hot wings and let sit for 5 minutes. Serve hot. *This Asian hot chili sauce is made from dried chilies that are ground into a paste with garlic, sugar, and other ingredients. It is available in Asian markets and some supermarkets, and can be found through online specialty food grocers.
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Post by bonnie on Jan 21, 2006 12:00:12 GMT -5
Emeril's Southwest Cheesecake with Chicken
This is best made a day in advance and chilled in the refrigerator for the flavors to blend. Bring to room temperature before serving. The salsa and pesto also can be made up to 24 hours in advance and keep covered in the refrigerator.
Makes 16 servings.
• 1 cup finely crushed tortilla chips [about half of a 13 1/2-ounce bag tortilla chips] • 4 tablespoons unsalted butter, melted • 3 tablespoons olive oil • 3/4 cup chopped red bell peppers • 3/4cup chopped yellow bell pepper • 1 cup diced onion • 1/4 cup minced jalapenos • 1 tablespoon minced garlic • 2 tablespoons plus 2 1/2 teaspoons Emeril's Southwest Essence • 1 tablespoon plus 1/4 teaspoon salt • 1 1/2 pounds boneless, skinless chicken breasts, cut into ½-inch dice • 2 pounds cream cheese, at room temperature • 4 ounces sour cream • 5 large eggs • 6 ounces grated cheddar cheese • 1/2 cup grated Manchego cheese or Parmesan • Salsa, recipe follows • Cilantro Pesto, recipe follows • Preheat the oven to 325 F
Combine the chips and butter in a small bowl and mix to blend. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell peppers, onions, jalapenos, 1 teaspoon of the Southwest Essence, and ¼ teaspoon salt. Cook, stirring, until the vegetables are soft, 4 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Remove from the heat and set aside to cool. Season the chicken with 1½ teaspoons of the Southwest Essence.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for 2 to 3 minutes. Remove from the heat and let cool. Combine the cream cheese, sour cream, and eggs in a large mixing bowl and beat with an electric mixer until very smooth. Using a rubber spatula, fold in the vegetables, chicken, grated cheeses, remaining 2 tablespoons Southwest Essence, and remaining tablespoon salt. Pour the mixture into the prepared springform pan and bake until the center has set, about 1 hour.
Remove from the oven and cool on a wire rack. When cool, transfer to the refrigerator to chill thoroughly before serving.
Salsa
Makes 3 cups.
• 1 1/2 pounds ripe plum tomatoes, cored and coarsely chopped, [or one • 28-ounce can whole tomatoes, drained] • 1/2 cup chopped red or yellow onions • 1/4 cup packed, fresh cilantro leaves • 2 tablespoons fresh lime juice • 1 teaspoon minced garlic • 3/4 teaspoon salt
Combine all the ingredients in a food processor and pulse until slightly chunky. Transfer to a non-reactive bowl, cover tightly with plastic wrap, and refrigerate until ready to use. [The salsa can be made up to 24 hours in advance and kept refrigerated.]
Cilantro Pesto
Makes 1 1/4 cups.
• 2 cups tightly packed fresh cilantro leaves • 1/4 cup lightly toasted pumpkin seeds or pine nuts • 1 teaspoon minced garlic • 1/4 cup grated Manchego cheese or Parmesan • 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon salt • 1 cup extra virgin olive oil
Combine the cilantro, pumpkin seeds, and garlic in a food processor or blender and puree on high speed. Add the cheese, pepper, and salt and process to combine, scraping down the sides of the bowl as necessary. With the machine running, add the olive oil through the feed tube and blend until smooth.
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Post by bonnie on Jan 25, 2006 16:41:36 GMT -5
Chocolate Chip-Popcorn Bars
Prep Time: 20 min (Ready in 2 hr 10 min ) Makes: 36 bars
These tempting bars are like a cookie bar and a popcorn ball all rolled into one.
Crust 1 (18-oz.) roll Pillsbury® Refrigerated Chocolate Chip
Cookies 4 Nature Valley® Oats 'n Honey Crunchy Granola Bars (2 pouches from 8.9-oz. box), crushed* Topping 3 1/2 cups miniature marshmallows 2/3 cup light corn syrup 1/4 cup butter or margarine 1 (10-oz.) bag peanut butter chips 1 (3.5 oz) bag Pop•Secret® Butter-Flavor Microwave Popcorn, popped 1 cup semisweet chocolate chips
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press mixture in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 to 15 minutes or until puffed and edges are golden brown.
2. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows begin to puff.
3. Remove from oven; place on wire rack. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat for 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon mixture over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
4. In small microwavable bowl, microwave chocolate chips on High for 1 to 1 1/2 minutes or until melted, stirring once halfway through microwaving. Pour melted chocolate into quart-size resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. Cut into bars.
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Post by amirah on Jan 27, 2006 19:49:41 GMT -5
Starry Snack Mix From Cooking Light
3 cups popped corn (air or microwave popped without salt or fat) 1 cup crispy corn cereal squares 1 cup tiny salted pretzels 1 tablespoon butter, melted 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon salt
Combine first 3 ingredients in a large zip-top heavy-duty plastic bag; set aside. Combine butter and remaining ingredients in a small bowl; add mixture in bag. Seal the bag and shake to coat.
Spread mixture evenly into a 15- x 10- x 1-inch jellyroll pan. Bake at 275 degrees for 30 minutes, stirring twice. Cool completely; store in an airtight container.
Yield: 4 cups (serving size: 1 cup)
NUTRITION PER SERVING CALORIES 64(25% from fat); FAT 1.8g (sat 0.3g,mono 0.6g,poly 0.8g); PROTEIN 1.4g; CALCIUM 6mg; SODIUM 256mg; FIBER 1g; IRON 0.7mg; CARBOHYDRATE 10.8g
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Post by goodcookin on Jan 28, 2006 13:45:36 GMT -5
Hot Crab Dip
1 tablespoon instant onion flakes 3 tablespoons milk 1 1/2 teaspoons prepared horseradish 4 dashes Worcestershire sauce 3 dashes Tabasco sauce 1 package (8 ounces) cream cheese, regular kind, at room temperature 2 cans (6 ounces) crab, drained and flaked, or 1 1/4 cups real Dungeness crab, cooked and picked over for shell pieces Slivered almonds
For serving: Crackers, toasted brioche or thin-sliced pumpernickel bread
Mix onion flakes, milk, horseradish, Worcestershire and Tabasco. Add softened cream cheese, mix well. Stir in crab.
Spread in a small, buttered, ovenproof dish and sprinkle with almonds.
Bake at 375 degrees for 15 minutes or until bubbly and brown.
Serve warm with crackers, toasted brioche or thin-sliced pumpernickel bread.
Makes 10 servings.
Approximate values per serving: 99 calories, 5 g fat, 41 mg cholesterol, 5 g protein, 1 g carbohydrates, 0 fiber, 116 mg sodium, 45 percent calories from fat.
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Post by goodcookin on Jan 28, 2006 13:46:52 GMT -5
White Bean and Roasted Garlic Purée From Joy of Cooking: All about Party Foods and Drinks
1 cup dried cannellini, white kidney, Great Northern, baby lima or other white beans 1 bay leaf 1 sprig fresh thyme 1 thick onion wedge 6 large cloves garlic, crushed 2 tablespoons olive oil, preferably extra-virgin 1 cup 1/2-inch cubes peeled baked potatoes 1/2 cup packed fresh basil leaves 1 teaspoon salt 1/8 teaspoon ground black pepper Grilled or toasted French bread, for serving
Pick over, rinse and soak dried beans in water to cover 8 to 12 hours. Drain. Place in a large saucepan with enough water to cover by 2 inches and add bay leaf, sprig of fresh thyme and onion wedge.
Bring to a boil. Reduce heat to low and cook, covered, until beans are tender, about 1 hour. Drain, reserving 1/2 cup of the cooking liquid. Discard bay leaf and thyme. Meanwhile, preheat oven to 325 degrees.
In an 8-ounce custard cup or small baking dish, combine garlic cloves and olive oil. Cover with aluminum foil and bake until golden but not browned, about 35 minutes. Let cool slightly. In a food processor, purée reserved cooking liquid with baked potato cubes, basil and salt. (If using canned beans, use 1/2 cup water or vegetable stock in place of reserved cooking liquid.)
Add cooked beans and roasted garlic with oil. Process until smooth. Stir in ground black pepper.
Serve hot with grilled or toasted French bread. Dip can be made the day before, covered and refrigerated. To serve the next day, allow to come to room temperature, and bake covered in a 300-degree oven until warmed through, about 20 minutes.
Makes 2 1/2 cups.
Approximate values per serving (2 tablespoons): 60 calories, 1 g fat, 0 cholesterol, 3 g protein, 9 g carbohydrates, 2 g fiber, 109 mg sodium, 21 percent calories from fat.
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Post by amirah on Jan 28, 2006 15:15:34 GMT -5
Heart Smart Super Bowl Almond Snack Mix
Ditch the orange cheese puffs this year and serve up this heart-healthy - and deliciously crowd-pleasing - snack at your Super Bowl party.
Almond Snack Mix
Serves 4; 1/2 cup per serving
1/3 cup whole unsalted almonds 2/3 cup multibran or whole-grain cereal squares 1/2 cup low-fat granola cereal without raisins 1/4 cup dried apricot halves, cut into strips, or golden raisins 1/4 cup sweetened dried cranberries
Preheat the oven to 350 F. Spread the almonds in a single layer on an ungreased baking sheet. Bake for 5 to 10 minutes, or until lightly toasted, stirring once or twice to ensure even baking. Transfer to a plate to cool completely. Meanwhile, in a large bowl, stir together the remaining ingredients. Stir in the cooled almonds.
Cook's Tip: If all the snack mix isn't likely to be eaten on the day you make it, we recommend using the golden raisins. The moisture of the dried apricots may cause the cereal to lose its crispness over time. Be sure the almonds are completely cooled when you add them to the mix; otherwise, they will make it soggy.
Nutrients per Serving Calories 174 Total Fat 6.5 g Saturated 0.5 g Polyunsaturated 1.5 g Monounsaturated 4.0 g Cholesterol 0 mg Sodium 72 mg Carbohydrates 29 g Total Sugars 14 g Dietary Fiber 5 g Protein 4 g Diabetic Exchanges 1 starch 1 fruit 1 fat
This recipe is reprinted with permission from Love Your Heart, Copyright © 2006 by the American Heart Association.
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Post by amirah on Jan 30, 2006 10:10:33 GMT -5
Spinach, Crab and Artichoke Dip
POINTS® Value | 2 Servings | 12 Preparation Time | 15 min Cooking Time | 20 min Level of Difficulty | Easy
16 oz fat-free sour cream 10 oz chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water) 5 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product 2 tsp Dijon mustard 1 packet vegetable soup mix 28 oz canned artichoke hearts, without oil, drained, cut into 1/2-inch pieces 8 oz canned bamboo shoots, drained 8 oz lump crabmeat, fresh (picked over to remove any shells) 1/2 tsp paprika
1. Preheat oven to 350°F.
2. In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and soup mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much.
3. Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top.
4. Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving. Yields about 1/2 cup per serving.
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Post by amirah on Jan 30, 2006 10:11:32 GMT -5
Spicy BBQ Meatballs
POINTS® Value | 1 Servings | 30 Preparation Time | 20 min Cooking Time | 25 min Level of Difficulty | Easy
1 1/2 pound lean ground turkey 1 cup uncooked quick oats 2 medium egg white(s) 1 large onion(s), finely chopped 1 medium garlic clove(s), chopped 1/4 cup parsley, chopped 1 tsp dried oregano 1 1/2 tsp beef bouillon granules 1/2 tsp black pepper 1 1/4 cup barbecue sauce Instructions
1. Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
2. Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
3. Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
4. Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.
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Post by goodcookin on Jan 23, 2007 12:42:03 GMT -5
Teriyaki Chicken Wings Recipe courtesy of Tyler Florence
Wings: 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry Salt and freshly ground black pepper Olive oil 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce: 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice wine vinegar 1/4 cup brown sugar 1 fresh, hot red chile, halved 5 garlic cloves, halved 2-inch piece fresh ginger, smashed with the side of a large knife
Preheat the oven to 400 degrees F.
Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.
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Post by goodcookin on Jan 24, 2007 16:09:57 GMT -5
CREAMY CLAM DIP
Can be prepared in 45 minutes or less. 8 ounces cream cheese, softened 1/4 cup sour cream two 6 1/2-ounce cans minced clams, drained, reserving 3 tablespoons liquid 1/3 cup finely chopped red bell pepper 1 shallot, minced 2 tablespoons minced fresh parsley leaves 3/4 teaspoon Worcestershire sauce 1/8 teaspoon cayenne
Accompaniment: toasted pita wedges or potato chips In a bowl whisk together cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste. Serve dip with toasts or chips.
Makes about 2 cups.
Gourmet July 1995
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Post by goodcookin on Jan 24, 2007 16:17:48 GMT -5
NACHO CHEESE DIP
Kraft introduced Velveeta in 1928, and its special cooking properties quickly caught on: When melted, it was as smooth as velvet (hence the name), and it would never curdle when heated. While many Americans today prefer regional or handmade cheeses, a lot of them still secretly indulge in a little Velveeta. After all, Grandma’s macaroni and cheese would never be the same without it. Velveeta makes this dip unbelievably creamy, too; scoop it up with tortilla chips, or try it in tacos.
1/2 cup beer 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1 16-ounce can refried beans 1/2 cup purchased chunky hot salsa 1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces 1/4 cup chopped fresh cilantro Tortilla chips
Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through. Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.
Makes about 4 cups.
Bon Appétit September 1999
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