Thursday, May 13, 2010

Mocha Brownies


From: Better Homes and Gardens
These moist rich chocolate bars are delicious sans frosting--simply dust with powdered sugar.
Servings: 24 brownies
Prep: 20 mins
Total: 50 mins
Ingredients
2/3 cup butter (no substitutes)
1/3 cup unsweetened cocoa powder
1 teaspoon instant coffee crystals
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped semisweet chocolate
1 teaspoon finely shredded orange peel
Powdered sugar (optional)

Directions
1. Heat oven to 350 degree F. Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla. Beat lightly by hand just until combined. Stir in flour. Stir in the chopped chocolate and orange peel.
2. Spread batter in a greased 8x8x2-inch pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or bars. Makes 24.
Make-Ahead Tip
Place in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Red, White and Blue Parfaits


From: Better Homes and Gardens
You can substitute raspberry or strawberry low-fat yogurt for the vanilla in these easy-to-make fruit parfaits. Serve them at your next patriotic gathering. A diabetic favorite.
Servings: 6 servings
Total: 15 mins
Ingredients
1 8-ounce carton vanilla low-fat yogurt
1/4 teaspoon almond extract or 1/2 teaspoon vanilla
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 cups fresh raspberries and/or cut-up fresh strawberries
3 cups fresh blueberries

Directions
1. In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.
Make-Ahead Directions
Prepare parfaits as directed through Step 2. Cover and chill for up to 1 hour.

Chicken Enchiladas


From: Better Homes and Gardens
In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.
Servings: Makes 6 servings.
Prep: 25 mins
Total: 1 hr 14 mins
Ingredients
1/4 cup chopped pecans
1/4 cup chopped onion
1 tablespoon margarine or butter
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
6 8-inch flour tortillas
1 10-3/4-ounce can condensed cream of chicken soup
1 8-ounce carton dairy sour cream
1 cup milk
5 or 6 chopped pickled jalapeno peppers, rinsed, seeded, and chopped
1 cup shredded cheddar cheese and/or Monterey Jack cheese (4 ounces)
2 tablespoons chopped pecans

Directions
1. In a medium skillet cook the 1/4 cup pecans and onion in margarine or butter until onion is tender and pecans are lightly toasted. Remove from heat.
2. In a bowl combine the softened cream cheese, the 1 tablespoon milk, and cumin. Add nut mixture and chicken. Stir together until well combined.
3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish.
4. In a bowl combine soup, sour cream, the 1 cup milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree F oven about 45 minutes or until heated through.
5. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings.

BBQ Chicken Sandwich with Balsamic Spinach Salad


From: Fitness
Grill a barbecue-sauced chicken breast to make a quick sandwich. Then add the simple side salad made with carrots, walnuts, and spinach.

Ingredients
2 Tbsp. barbecue sauce
1 3-ounce chicken breast (or use rotisserie chicken, skin removed)
2 cups baby spinach
1/2 cup shredded carrots
2 Tbsp. slivered walnuts
2 Tbsp. balsamic vinaigrette
1 whole-grain hamburger bun, toasted

Directions
1. Make it: Brush barbecue sauce on chicken and bake or grill until it reaches 165 F. (To save time, use rotisserie chicken, skin removed.) Toss spinach, carrots and walnuts with dressing. Put chicken on toasted bun; serve with salad.

Wednesday, May 12, 2010

Barbecue Tempeh Wraps


From: Heart-Healthy Living
Creamy coleslaw, crunchy apples, and barbecue tempeh make a healthy filler for these low-calorie sandwich wraps.
Servings: 4 servings
Prep: 20 mins
Total: 1 hr 23 mins
Ingredients
1/4 cup light mayonnaise
1 tablespoon lemon juice
1/4 teapoon ground black pepper
2 cups shredded cabbage with carrot (coleslaw mix)
1 small apple, cored and thinly sliced
2 tablespoons thinly sliced green onion
2 teaspoons olive oil or canola oil
1 8-ounce package original soy tempeh (fermented soybean cake), cut into bite-size strips
1/4 cup low-calorie or low-carb original barbecue sauce
4 7- to 8-inch whole wheat tortillas, warmed according to package directions

Directions
1. In a medium bowl, stir together mayonnaise, lemon juice, and pepper. Add coleslaw mix, apple slices, and green onion. Toss to coat. Cover and chill about 1 hour.
2. In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.
3. To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.

Chocolate Crepes with Banana-Pecan Topping

From: Diabetic Living
Grilling the bananas for this dessert recipe brings out their sweetness without adding any sugar. Whole wheat flour and egg product in the chocolate crepes makes them higher in fiber and lower in fat.
Servings: 8 crepes
Total: 35 mins
Ingredients
1/3 cup white whole wheat flour or all-purpose flour
2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2/3 cup fat-free milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1 teaspoon cooking oil
1/2 teaspoon vanilla
4 medium bananas
Nonstick cooking spray
1/4 cup sugar-free caramel-flavored ice cream topping
1/4 teaspoon rum extract
1/4 cup chopped pecans, toasted

Directions
1. For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined.
2. Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
3. Peel bananas; halve lengthwise, then crosswise. Lightly coat a nonstick grill pan or large nonstick skillet with nonstick cooking spray. Preheat over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
4. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
5. To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans. Makes 8 crepes.

Orange-Dijon Green Beans

From: Fine Cooking Magazine
Serve these savory beans with pork chops or roasted chicken. For variety, substitute yellow beans for half of the green beans.
Servings: Serves three as a side dish.
Ingredients
2 tablespoons fresh orange juice (from about 1/2-small orange)
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
2 tablespoons unsalted butter
1 small red onion (4 ounces), very thinly sliced
1/3 cup coarsely chopped pecans
8 ounces fresh green beans, trimmed, cut in half (crosswise, not lengthwise)
1/2 to 3/4 teaspoon coarse salt
Freshly ground black pepper
1/2 teaspoon lightly chopped fresh thyme

Directions
1. Parboil the green beans: To parboil the green beans, you'll need just four basic kitchen tools: a medium-large pot (like a Dutch oven or soup pot, 4-quart capacity is fine), a large work bowl, a mesh strainer, and a clean dishtowel or two. Fill the pot with 2 quarts water and 1 tablespoon coarse salt and bring it to a boil. Fill the work bowl mostly with ice and cover with cold water. Dump your prepped beans into the boiling water and cook for 4 to 5 minutes. Begin timing as soon as the beans are in the water; don't wait for it to return to a boil. And don't go anywhere- use your mesh strainer to transfer the veggies to the ice bath just as soon as the time's up. Let the green beans sit for a minute or two in the ice water to stop the cooking and cool down. Lift the beans (use your hands or the strainer again) out of the ice bath and let them drain well in one layer on a dishtowel (or paper towels). Store them in a shallow container (lined with paper towels to absorb any excess moisture), covered with a slightly damp paper towel or dishtowel. They'll keep in the refrigerator overnight. If you plan to use them right away, make sure they're very dry.
2. Make the sauce: In a small bowl, whisk together the orange juice, mustard, and brown sugar. In a large nonstick skillet, melt the butter over medium heat. Add the red-onion and pecans and toss to coat. Turn the heat to medium high and saute, stirring often, until the onions are very shrunken and many are browned (the pecans will be golden), 8 to 10 minutes. Add the beans in one layer over the contents of the pan and season with salt, a few grinds of pepper, and the thyme. Add the mustard mixture, immediately turn the heat to medium low (the sauce will begin to thicken), and stir vigorously (or use tongs) to toss and combine the beans with the sauce. Continue cooking to heat the beans through and to thoroughly coat them, 1 to 2 minutes.

3-Cheese White Pizza

From: Family Circle
For this quick and easy pizza recipe, top a prepared pizza crust with ricotta, Parmesan, and mozzarella cheese and sauteed broccoli rabe.
Servings: 8 servings
Prep: 10 mins
Total: 20 mins
Ingredients
3/4 cup ricotta cheese
3 tablespoons grated Parmesan cheese
1 bunch broccoli rabe (about 1 pound)
1 tablespoon olive oil
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon dried crushed rosemary
1/4 teaspoon red pepper flakes
8 ounces fresh mozzarella cheese, cut into 1/4-inch slices
1 10-ounce prepared thin pizza crust, such as Boboli

Directions
1. Place oven rack in lowest position. Heat oven to 450 degrees F.
2. Mix ricotta and Parmesan together; set aside. Rinse broccoli rabe, remove outer leaves and thick stems; cut into 2-inch pieces. Set aside.
3. In a large saute pan, heat oil over medium heat. Cook garlic for 1 minute. Add broccoli rabe, salt, rosemary and red pepper flakes to pan and cook, stirring, for 9 minutes or until tender; set aside.
4. Place mozzarella slices evenly on pizza crust. Spread broccoli rabe on top, then drop rounded tablespoons of ricotta mixture on top of broccoli.
5. Bake at 450 degrees F for 10 minutes or until cheese is melted. Cut into eight wedges and serve immediately.

Pistachio-Cherry Sandwich Cookies

From: Vegetarian Times
The dough for these decadent cookies can be made up to two days ahead and chilled until ready to use. Feel free to try different jams and spreads in the center or cut the cookies into holiday shapes. For a lower-calorie option, skip the filling and serve the cookies as singles rather than sandwiches.
Servings: Makes 24 cookies
 
Ingredients
1 1/2 cups shelled pistachios
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
1 tablespoon lemon juice
3 cups all-purpose flour
2 teaspoons grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sherry preserves

Directions
1. Process pistachios in food processor 1 minute, or until finely ground. Transfer to bowl, and set aside.
2. Cream butter and sugar in food processor 30 seconds, or until fluffy. Add egg and lemon juice; pulse 15 seconds, or until combined. Scrape down. Add pistachios, flour, lemon zest, baking powder, and salt. Pulse 15 seconds more, or until combined and dough starts to clump together. Divide dough in half, flatten into 2 disks, wrap in plastic wrap, and refrigerate 1 hour, or until firm.
3. Preheat oven to 350 degrees F. Roll out 1 dough disk on sheet of lightly floured parchment paper, to about 1/8-inch thick. Transfer parchment and cookie dough onto cookie sheet and cover with plastic wrap. Place in freezer 5 to 8 minutes to firm up.
4. Cut out cookies with 2-inch cutter, and place 1-inch apart on parchment paper-lined baking sheets. Reroll scraps, and repeat. Bake 12 minutes, or until edges are golden. Transfer to wire rack to cool. Repeat with remaining dough disk.
5. Spread 1 teaspoon preserves on each of 24 cookies. Top with remaining cookies.

Pizza Margherita

From: Better Homes and Gardens
This classic Pizza Margherita was invented in 1889 by Naples pizza-maker in honor of Queen Margherita. Now it's a favorite recipe in many homes.
Servings: 8 servings
Prep: 30 mins
Total: 55 mins
Ingredients
1 recipe Pizza Dough (see Recipe Center)
1 tablespoon olive oil
1 15-ounce can crushed tomatoes, undrained (1-3/4 cups)
1 tablespoon snipped fresh basil
2 cloves garlic, minced
2 tablespoons tomato paste
16 ounces fresh mozzarella, sliced
Fresh basil leaves

Directions
1. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Thin-Crust Pizzas directions. Drizzle dough with olive oil.
2. For sauce, in a medium bowl, combine tomatoes, snipped basil, garlic, and tomato paste. Spread a thin layer of sauce over dough in each pan.
3. Bake in the preheated oven for 15 minutes. Remove pizzas from oven and place mozzarella in single layer on top of the sauce. Bake for 10 to 13 minutes more or until crust bottom is crisp and brown. Top with basil leaves. Cut pizzas into wedges and serve immediately. Makes 8 servings.

Red Beans and Rice

From: Vegetarian Times
This traditional dish tastes even better reheated the next day, making it the perfect party food. You can prepare it ahead, and enjoy your party.
Servings: Serves 8
Ingredients
1 pound dried kidney beans
2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 or 2 bay leaves
1/2 cup minced parsley
1 teaspoon hot sauce
Salt and freshly ground black pepper to taste
3 or 4 cups hot cooked rice
1/2 cup sliced scallions as garnish

Directions
1. Soak dried beans in water to cover overnight. Drain beans.
2. Heat oil in large saucepan over medium heat. Saute onions, celery, bell pepper and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover beans, and bring to a boil. Add bay leaves.
3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if needed; don't let beans dry out. Mash about half of beans against side of pot with spoon; leave remainder whole. Remove and discard bay leaves.
4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside rice, and garnish with sliced scallions.

Friday, May 7, 2010

White Christmas Cherry-Almond Fudge

From: Midwest Living
Dried tart cherries and sliced toasted almonds give this homemade candy its character.
Servings: 64 pieces
Ingredients
2-1/2 cups sifted powdered sugar
2/3 cup milk
1/4 cup butter
12 ounces white chocolate baking squares with cocoa butter, coarsely chopped
1/2 teaspoon almond extract (optional)
3/4 cup snipped dried tart red cherries or dried cranberries
3/4 cup sliced almonds, toasted

Directions
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Lightly butter the foil and set aside.
2. Butter sides of a heavy, medium saucepan. Add powdered sugar, milk, and 1/4 cup butter to saucepan. Bring to boiling over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar (avoid splashing onto side of pan). Reduce heat to medium-low. Boil gently, without stirring, 5 minutes.
3. Reduce the heat to low. Add the white chocolate. If you like, stir in almond extract. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit and almonds. Quickly pour into prepared pan. Chill candy overnight.
4. When firm, use foil to lift fudge from pan. Cut into 1-inch squares. Store in a tightly covered container in refrigerator. Makes 64 pieces.

Petite Spring Rolls

From: Better Homes and Gardens
This traditional New Year's Eve appetizer is made using rice paper. Find the wrap at Asian food specialty markets or large supermarkets.
Servings: Makes 16 spring rolls.
Total: 40 mins
Ingredients
4 ounces rice vermicelli (rice sticks)
1 cup shredded napa cabbage
1 medium carrot, finely shredded
1/3 cup chopped honey-roasted peanuts or plain peanuts
3 tablespoons snipped fresh cilantro
1 tablespoon snipped fresh mint
1 tablespoon oriental fish sauce or soy sauce
2 teaspoons cooking oil
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper
16 8-inch rice papers
1/3 cup hoisin sauce
1/4 cup plum sauce
1/4 cup water

Directions
1. Cook vermicelli, uncovered, in boiling water for 2 minutes or just until limp. Drain; rinse with cold water and drain well. Chop into short pieces.
2. Combine vermicelli, cabbage, carrot, and peanuts in a large bowl.
3. Combine cilantro, mint, fish sauce or soy sauce, cooking oil, sesame oil, and red pepper in another bowl; add to noodle mixture. Toss ingredients thoroughly.
4. Pour warm water into a large shallow dish. Dip 1 or 2 rice papes at a time into water; gently shake off excess. Place the wet rice papers between clean, damp, 100% cotton kitchen towels; let stand for 10 minutes.
5. Spoon about 3 tablespoons of the noodle mixture onto one rice paper, just below center of paper. Tightly roll filled rice paper up from bottom, tucking in opposite sides as you roll. Repeat with remaining papers and noodle mixture, covering rolls as you make them to prevent drying.
6. For dipping sauce, combine hoisin sauce, plum sauce, and the 1/4 cup water. Serve with spring rolls. Makes 16 spring rolls.

Asparagus-and-Bacon Quiche

From: Taste of the South
Servings: 8 servings
Prep: 20 mins
Total: 1 hr 10 mins
Ingredients
1/2 (15-ounce) package refrigerated piecrust (1 sheet)
1 pound fresh asparagus
6 slices bacon, cooked and crumbled
1 (5-ounce) package grated Swiss cheese
5 eggs
1 cup half-and-half
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions
1. Preheat oven to 350 degrees.
2. Unroll 1 sheet of piecrust and place in a 9-inch pie plate. Fold piecrust edges under and crimp. Set aside.
3. Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.
4. Microwave on High (100 percent power) for 4 minutes, or until crisp-tender; drain well.
5. Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese.
6. In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.
7. Bake for 45 to 50 minutes, or until set.

Holiday Gravy

From: Vegetarian Times
Browning the vegetables before making the gravy stock is what sets this rich sauce apart. And, just as good, the gravy can be made ahead of time. Double the recipe if you've got a gravy-loving crowd.
Servings: Makes about 2 cups
Ingredients
3 tablespoons olive oil
2 medium-sized onions, sliced
2 large carrots, cut into chunks
4 ounces white mushrooms, halved
3 cloves garlic, peeled and crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup white wine
4 sun-dried tomatoes, quartered
2 sprigs fresh marjoram
1 sprig fresh thyme
2 tablespoons flour

Directions
1. Heat 2 tablespoons oil in large saucepan over medium-low heat. Add onions, carrots, mushrooms, garlic, salt and pepper. Cover, and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7 to 10 minutes more, or until vegetables are browned and caramelized.
2. Add wine; simmer 2 to 3 minutes, or until 2/3 of liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme and 2-1/2 cups water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain into large measuring cup, pressing on vegetables with spoon to release all liquid.
3. Heat remaining 1 tablespoon oil in saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden. Whisk in vegetable liquid. Cook 3 to 5 minutes, or until gravy thickens, stirring constantly. Remove from heat, and serve with filled Cornucopias.

Tuesday, May 4, 2010

Sukiyaki

From: Better Homes and Gardens
Tofu, Asian vegetables and cellophane noodles are the key ingredients in this healthy version of a classic Japanese dish.
Servings: Makes 4 servings.
Prep: 35 mins
Total: 43 mins
Ingredients
1/2 pound beef top round steak
2 ounces cellophane noodles
1/3 cup beef broth
2 tablespoons sake or dry sherry
2 tablespoons soy sauce
Nonstick spray coating
2 cups sliced bok choy
1 cup green onions bias sliced into 1/2-inch pieces
1 cup fresh bean sprouts
1 8-ounce can bamboo shoots or sliced water chestnuts, drained
1 cup sliced fresh mushrooms
1 tablespoon cooking oil
8 ounces tofu, cubed

Directions
1. Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.
2. In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes. Drain. With kitchen shears, cut noodles into 2-inch lengths.
3. In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.
4. Spray a large skillet or wok with nonstick spray coating. Preheat over medium heat. Add bok choy and green onions; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove from skillet. Add bean sprouts, bamboo shoots, and mushrooms; stir-fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.
5. Add oil to hot skillet; swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.
6. Add tofu and broth mixture to skillet. Cook and stir until bubbly. Return all vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through. Makes 4 servings.

Hot Mexican Potato Salad

From: Better Homes and Gardens
Picante sauce and lime juice give a kick to this potato salad. Cooking the potatoes in the microwave keeps the prep time under 20 minutes.
Servings: Makes 4 side-dish servings.
Prep: 10 mins
Total: 18 mins
Ingredients
1 pound tiny new potatoes, quartered
1/4 cup water
1/4 cup picante sauce
1 to 2 tablespoons lime juice
1 tablespoon olive oil or salad oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, seeded and chopped
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onions
1 tablespoon snipped cilantro or parsley

Directions
1. In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain.
2. Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat. Makes 4 side-dish servings.

Monday, May 3, 2010

Mexican-Style Chicken

From: Better Homes and Gardens
This chicken casserole recipe, layered with tortilla strips, tomato sauce, chicken, and cheddar cheese, has the flavors of Mexico, enjoyed all over the world.
Servings: 8 servings
Prep: 20 mins
Total: 1 hr 15 mins
Ingredients
2 10-3/4-ounce cans reduced-sodium condensed cream of chicken soup
1 10-ounce can diced tomatoes with green chiles, undrained
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1-1/2 teaspoon chili powder
1/4 teaspoon black pepper
12 6- or 7-inch corn tortillas, cut into thin, bite-size strips
3 cups cubed cooked chicken*
1 8-ounce package (2 cups) shredded cheddar cheese
Tomato slices (optional)
Sliced green onions (optional)

Directions
1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.
ToTote
Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.
Note
About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken
For 4 Servings
Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

Pico de Gallo

From: Ladies' Home Journal
Serve this colorful, fresh tomato salsa on fajitas for dinner or with chips as an appetizer.
Servings: Makes 2-1/4 cups. (Nutrition facts are based on 1/4 cup per serving.)
Ingredients
1 green bell pepper, diced
1/2 pound fresh diced tomatoes
1/3 cup chopped fresh cilantro
1/4 cup finely chopped white onion
2 jalapeno chiles, finely chopped
2 tablespoons fresh lime juice
1/4 teaspoon salt

Directions
1. Combine all ingredients in a small bowl. Cover and refrigerate until chilled, 30 minutes. Makes 2-1/4 cups. (Nutrition facts are based on 1/4 cup per serving.)

Gingerbread Roulade with Dulce de Leche Cream Filling

From: Better Homes and Gardens
This spiced cake roll has a rich, creamy filling and is topped with a light lemon sauce. It's a beautiful dessert that is perfect for entertaining.
Servings: 8 to 10 servings
Prep: 45 mins
Total: 3 hrs 27 mins
Ingredients
4 eggs
2/3 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons molasses
Powdered sugar
1 7-ounce container creme frache (3/4 cup)
3/4 cup dulce de leche*
1/4 cup crystallized ginger, finely chopped
Thin lemon slices
Lemon Sauce

Directions
1. Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a 15X10X1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and flour the paper. Set aside. In a small bowl, combine flour, ginger, cinnamon, baking powder, allspice, and salt; set aside.
2. Preheat oven to 350 degrees F. In a large bowl, combine egg yolks and brown sugar; beat with an electric mixer on high speed about 3 minutes or until thick and light in color. Stir in melted butter and molasses. Fold in flour mixture.
3. Thoroughly wash and dry beaters. In a medium bowl, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Stir one-third of the beaten egg whites into egg yolk mixture to lighten. Fold in remaining egg whites. Gently spread batter evenly in prepared pan.
4. Bake about 12 minutes or until top springs back when lightly touched. Meanwhile, lay a clean kitchen towel on a work surface. Sprinkle with powdered sugar. Immediately invert cake onto towel. Carefully peel waxed paper from the cake. Starting from a long side, roll cake and towel together into a spiral. Place, seam side down, on a wire rack; cool.
5. When cool, carefully unroll cake. Spread cake with creme fraiche, leaving a 1 inch border. Spoon dulce de leche in mounds over the creme fraiche; gently swirl together with a table knife or thin metal spatula. Sprinkle crystallized ginger evenly over swirled mixture. Starting from a long side, roll up cake. Wrap in plastic wrap; chill for 2 to 48 hours.
6. When ready to serve, unwrap; garnish with lemon slices and sprinkle with powdered sugar. Using a serrated knife, cut into slices. Serve with Lemon Sauce. Makes 8 to 10 servings.
Lemon Sauce
In a small saucepan, stir together 2/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/4 cup water, 2 teaspoons finely shredded Meyer lemon peel or regular lemon peel, and 1/4 cup Meyer lemon juice or regular lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. In a small bowl, beat 2 egg yolks with a fork. Gradually stir some of the hot mixture into egg yolks. Return egg yolk mixture to remaining hot mixture in saucepan. Reduce heat to low. Cook and stir for 2 minutes more. Gradually whisk in 6 tablespoons butter, cut up, whisking until melted. Stir in 1/4 cup half-and-half, light cream, or milk. Serve warm. Makes about 1-1/3 cups sauce.
Test Kitchen Tip
If dulce de leche is too thick to spread, place it in a small microwave-safe bowl. Microwave on 100 percent power (high) for 10 seconds; stir. Repeat just until softened, stirring every 10 seconds.

Vanilla Pots de Creme

From: Family Circle
This creamy vanilla pudding requires just five ingredients to prepare. Garnish this dessert with raspberries to add a colorful, fruity touch.
Servings: 6 servings.
Ingredients
1/2 of a vanilla bean
2 cups whole milk
6 egg yolks
1/2 cup sugar
5 cups very hot tap water
Raspberries, for garnish

Directions
1. Heat oven to 350 degree F. Line the bottom of a 13 x 9 x 2-inch baking pan with paper towels.
2. Split vanilla bean in half. Scrape out seeds, then add seeds and bean to a small, heavy saucepan. Whisk in milk. In a medium-size bowl, whisk together egg yolks and sugar until well blended. Heat the milk gently in a small saucepan just until it reaches simmering. Remove the saucepan from the heat.
3. Whisk about 1 cup of the hot milk into yolk mixture; then whisk the yolk mixture into the hot milk in the saucepan. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup to remove any cooked pieces of egg.
4. Put six 6-ounce ramekins or custard cups in paper- towel-lined pan. Divide mixture equally among the ramekins.
5. Place baking pan with ramekins on middle rack in oven. Carefully pour hot water into baking pan until it reaches halfway up the sides of ramekins.
6. Bake pots de creme in water bath in a 350 degree F oven for 45 minutes or until centers are just set. Remove baking pan from oven; carefully remove ramekins from water bath to cooling racks. Refrigerate until thoroughly chilled, 3 hours or overnight. Garnish with raspberries.

Sunday, May 2, 2010

Cuban Burgers

From: Better Homes and Gardens
Ham and cheese top seasoned beef burgers for this unique sandwich.
Servings: 4 servings
Prep: 25 mins
Total: 44 mins
Ingredients
1 pound ground beef
1 teaspoon garlic powder
1/2 teaspoon ground cumin
4 thin slices cooked ham (about 3 oz.)
4 slices fontina or provolone cheese (about 3 oz.)
4 rolls or buns, split and toasted
2 whole dill pickles, sliced horizontally into 8 slices
4 slices red onion
4 slices tomato
1 recipe Mojo Sauce (see recipe below)

Directions
1. In a bowl combine beef, garlic powder, cumin, and 1/2 teaspoon each salt and ground black pepper. Shape into four 3/4-inch-thick patties. For a charcoal grill, place patties on rack of uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (160 degree F), turning once halfway through grilling. Top each with a slice of ham and cheese. Cover; grill 30 seconds more or just until cheese begins to melt. Serve on rolls with pickle, onion, and tomato. Drizzle with some of the Mojo Sauce sauce; pass remaining. Makes 4 servings.
Mojo Sauce
In a skillet cook 6 cloves garlic, minced, in 2 tablespoons olive oil over medium heat until just starting to brown. Remove from heat. Carefully add 1/3 cup orange juice, 1/3 cup lemon juice, 1 teaspoon ground cumin, and 1/2 teaspoon each salt and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly reduced. Remove from heat; cool. Whisk before serving.
Broiler Method
Place burgers on broiler pan and broil 3 to 4 inches from heat for 12 to 14 minutes or until meat is done (160 degreeF), turning once halfway through broiling. Add a slice of ham and cheese to the top of each patty. Broil about 30 seconds more or until cheese begins to melt. (Broil buns or rolls for 45 to 60 seconds to toast.)
Note
To toast buns, place them on the grill rack for 1 to 2 minutes while your burgers finish grilling.

Picadillo with Rice

From: Family Circle
This ground beef recipe is a delightful mix of meat, tomatoes, olives, raisins, cinnamon and other spices. Here, it's served Cuban-style with rice.
Servings: Makes 6 servings.
Prep: 10 mins
Total: 50 mins
Ingredients
1 large onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 teaspoon ground cumin
1 pound extra-lean ground beef
1 can (14.5 ounces) recipe-ready diced tomatoes in juice
2 tablespoons tomato paste
1/4 cup dark seedless raisins
1/3 cup stuffed green olives, sliced
1/2 teaspoon salt
3 cups hot cooked brown or white rice

Directions
1. Lightly coat large nonstick skillet with cooking spray. Place over medium heat. Add onion; cook until softened, about 3 minutes. Add garlic, cinnamon, oregano and cumin; cook 30 seconds. Add beef; cook, stirring to break up clumps of meat, until beef is lightly browned, about 3 minutes.
2. Stir in tomatoes with juice, tomato paste, raisins, olives and salt. Heat to boiling over medium-high heat, stirring occasionally. Lower heat; simmer, covered, stirring occasionally, for 30 minutes. Serve over rice. Makes 6 servings.

Easy Cookie Sandwiches

From: Better Homes and Gardens
Creamy frosting and colorful sprinkles make your favorite cookie even better.
Servings: 6 sandwiches
Total: 20 mins
Ingredients
2 tablespoons butter, softened
1 cup sifted powdered sugar
2 teaspoons milk
Several drops peppermint, almond, lemon, or orange extract or flavoring
2 to 3 teaspoons small multicolored decorative candies
12 purchased chocolate chip or other cookies, about 2-1/2 inches in diameter

Directions
1. In a small mixing bowl, beat together butter and one-half of the powdered sugar. Beat in milk, extract, and remaining powdered sugar. Stir in decorative candies. Spread on the bottom of 6 of the cookies. Top with remaining cookies. Wrap and chill. Makes 6 sandwiches.
Make-Ahead Tip
Up to 12 hours ahead, prepare filling. Cover and chill. Assemble cookies as directed. Chill cookie sandwiches up to 8 hours.
Note
To take to school, pack beside a frozen juice box in an insulated lunch bag.

Easy Black Beans

From: EatingWell
These easy black beans are the perfect accompaniment to any Mexican fiesta.
Servings: 8 servings, scant 1/2 cup each
Prep: 20 mins
Total: 30 mins
Ingredients
2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
2 teaspoons ground ancho chile pepper, (see Note)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 15-ounce cans black beans, rinsed
1 cup water
1 tablespoon tomato paste

Directions
1. Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.
Tips:
Ingredient Note: Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.

Easy Pastitsio

From: Family Circle
This version of the classic Greek casserole recipe is made with elbow macaroni, ground beef, and an egg- enriched white sauce. To simplify it, bottled Alfredo sauce replaces the homemade white sauce.
Servings: 8 servings
Prep: 5 mins
Total: 43 mins
Ingredients
1 package (8 ounces) uncooked elbow pasta
1-1/2 pounds ground beef
1 can (14.5 ounces) diced tomatoes with onion and garlic
1 cup frozen chopped sweet green pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon black pepper
5 eggs
2 jars (16 ounces each) bottled reduced-fat Alfredo sauce
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan
1 bag (12 ounces) green salad with dressing (optional)

Directions
1. Heat oven to 375 degrees F. Coat shallow 3-quart casserole with nonstick cooking spray.
2. Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, 6 to 8 minutes. Drain.
3. While pasta is cooking, heat 12-inch skillet over high heat. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes; drain off any excess fat from skillet. Add tomatoes, green pepper, cinnamon, salt and pepper; cook, uncovered, 5 minutes, until liquid has evaporated. Remove from heat.
4. Spread half the pasta over bottom of prepared casserole. Spoon meat mixture evenly over the pasta. Cover the meat with the remaining pasta.
5. Whisk eggs in a medium-size bowl until blended. Stir in Alfredo sauce and nutmeg until well blended. Slowly pour mixture evenly over the pasta in the casserole. Sprinkle the top evenly with the grated Parmesan cheese.
6. Bake the casserole in the 375 degrees F oven for 30 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 15 minutes. Serve with salad, if desired.

Six-Layer Strawberry Cake

Six-Layer Strawberry Cake

From: Family Circle
This towering layer cake recipe, filled with a pink-tinted strawberry filling and frosted with a white cream cheese frosting, makes a dessert worthy of your mom on Mother's Day.
Servings: Makes 20 servings.
Prep: 55 mins
Total: 2 hrs 23 mins
Ingredients
Cake:
3-1/2 cups cake flour (not self-rising)
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup solid vegetable shortening
2 cups granulated sugar
2 teaspoons vanilla extract
2 tablespoons strawberry liqueur
1 cup buttermilk
Red food coloring
2/3 cup diced strawberries
6 egg whites
1 teaspoon cream of tartar
Frosting:
1 cup (2 sticks) butter, at room temperature
2 packages (8 ounces each) cream cheese, at room temperature
2 teaspoons vanilla extract
1 teaspoon lemon extract
4 boxes (1 pound each) confectioners' sugar
1/4 cup milk
Red food coloring
1/3 cup diced strawberries
Decoration:
2 cups unsweetened shaved coconut OR: unsweetened flake coconut
6 medium-size strawberries

Directions
1. Cake: Heat oven to 350 degrees F. Coat 3 straight-sided 8 x 2-inch round cake pans with cooking spray. Line bottoms with waxed paper; coat paper with nonstick cooking spray.
2. Sift together flour, baking soda and salt into large bowl.
3. Beat shortening in large bowl on medium speed, gradually adding 1-1/2 cups sugar; beat 2 minutes or until smooth. Add vanilla and liqueur; beat 1 minute.
4. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour; then beat on medium-high speed 2 minutes. Tint with 10 drops food coloring. Fold in diced strawberries.
5. Place egg whites (be sure there are no specks of yolk in the whites) in separate large, clean bowl. With clean, dry beaters, beat egg whites until foamy. Add cream of tartar; beat on high speed, gradually adding remaining 1/2 cup sugar. Continue to beat until stiff glossy peaks form.
6. Stir one-quarter beaten whites into cake batter to lighten; gently fold in remaining whites. Divide batter among 3 prepared pans.
7. Bake in 350 degree F oven 28 to 30 minutes, until cakes spring back when lightly touched. Cool in pans on racks 15 minutes. Turn cakes out onto racks; remove paper; let cool.
8. Frosting: Beat 1/2 cup butter and 1 package cream cheese in large bowl until smooth, 1 to 2 minutes. Add half of the extracts, 2 boxes sugar and 2 tablespoons milk. Beat on low until blended; scrape down sides of bowl. Beat on high until smooth and spreading consistency, 1 to 2 minutes. Tint with 8 drops coloring. Stir in diced strawberries.
9. Use remaining frosting ingredients to make second batch, omitting coloring so frosting is white.
10. Trim 2 cakes even; leave third layer with crown. Insert picks around side of one layer, halfway up side. Using picks as guide, slice in half. Repeat with other 2 layers (6 layers). Discard picks. Makes 20 servings.

Po' Boys

From: Heart-Healthy Living
Low-fat coleslaw and baked cornmeal-coated fish give the classic Po' Boy sandwich a delicious heart-healthy spin.
Servings: 4 servings
Ingredients
1/3 cup light mayonnaise or salad dressing
1 tablespoon vinegar
1 tablespoon prepared horseradish
1 teaspoon sugar
3 cups packaged shredded cabbage with carrot (coleslaw mix)
1 stalk celery, finely chopped
3 tablespoons chopped fresh parsley
4 4-ounce fresh or frozen gray sole, flounder, or other thin fish fillets
Nonstick cooking spray
1 egg, beaten
1 tablespoon fat-free milk
1/4 cup yellow cornmeal
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 whole grain rolls

Directions
1. Preheat oven to 400 degrees F. Thaw fish, if frozen. In a medium bowl, whisk together mayonnaise, vinegar, horseradish, and sugar. Set aside 2 tablespoons of the mixture. Add coleslaw mix, celery, and parsley to the remaining mayonnaise mixture; stir to coat.
2. Rinse fish; pat dry with paper towels. Measure the thickness of fish fillets. Lightly coat a foil-lined shallow baking pan with nonstick cooking spray. In a shallow dish, combine egg and milk. In another shallow dish, combine cornmeal, bread crumbs, salt, and pepper; stir in olive oil until well mixed. Dip fish into egg mixture, then into cornmeal mixture, turning to coat both sides.
3. Place fish in prepared baking pan. Bake for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.
4. To assemble sandwiches, cut rolls in half and hollow out some of the insides of the top halves; discard crumbs. Spread the reserved 2 tablespoons mayonnaise mixture on the bottom halves of the rolls. Place fish on top. Cover with coleslaw mixture and the top halves of rolls.
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