Search This Blog

Monday, August 31, 2009

Ham Tortilla Stack

"This recipe was in a cookbook my mom gave me when I got married," recalls Eileen Stegall of Omaha, Nebraska. "I have added a few of my own touches. When I take it to a potluck, I always get requests for the recipe."

CATEGORY: Appetizer
TIME: Prep: 25 min. + chilling

3 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1/4 cup Italian salad dressing
1 medium green pepper, finely chopped
3 green onions, finely chopped
1 can (4-1/4 ounces) chopped ripe olives, drained
1/3 cup pimiento-stuffed olives
8 flour tortillas (10 inches)
2-1/4 pounds shaved deli ham

In a large bowl, beat the cream cheese, mayonnaise and Italian dressing until smooth. Stir in green pepper, onions and olives.
Spread about 1/2 cup over one tortilla. Top with a seventh of the ham. Repeat six times. Top with remaining tortilla. Cover and chill overnight. Cut into wedges. Yield: 20 servings.

Potting Soil Mineral Body Scrub

5 cups potting soil - see Notes, below
1 cup powdered milk
1 cup baby oil
3-4 drops scented Egyptian musk oil
3/4 cup witch hazel
2 cups prepared green tea

-In a gallon-sized plastic sealable bag, shake together potting soil and powdered milk.
-Pour oils into bag and shake to coat.
-Pour witch hazel into bag and shake to coat.
-Slowly knead in tea. Mixture will be a thick, pasty consistency.
-Refrigerate for at least 3 hours before using.
-Smooth mixture over clean, moist skin and gently rub in to exfoliate.
-Rinse and wash with a mild soap and water.

Notes: Choose an organic potting soil, such as one made from pine or cedar mulch. The potting soil consist of minerals that are good for skin rejuvenation. All of the ingredients can usually be purchased at a Dollar Store, making this an inexpensive luxury

M&M Chocolate Banana Walnut Drops

1/2 cup butter
1/2 cup solid vegetable shortening
1 1/4 cups firmly packed light brown sugar
1 large egg
1 medium mashed banana -- (about 1/2 cup)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 cups quick-cooking oats -- uncooked
1 cup coarsely chopped walnuts
1 12 oz package M&M's"� Chocolate Mini Baking Bits -- 1 3/4 cups

Preheat oven to 350.
In large bowl with electric mixer, cream butter, vegetable shortening
and sugar until light and fluffy. Add egg and banana; blending well.
Combine flour, baking soda, salt, cinnamon and nutmeg; blend into
creamed mixture.
Blend in oats and nuts. By hand, stir in "M&M's" Chocolate Mini
Baking Bits. Drop by tablespoonfuls about 2-inches apart on ungreased
cookie sheets. Bake 8 to 10 minutes just until set. Do not over bake.
Cool 1 minute before removing to wire rack; cool completely. Store in
tightly covered container.



1 cup red cabbage, packed
1/2 pineapple, peeled
Juice together in the order given. Drink at once.

Sunday, August 30, 2009

Pizza Pinwheels

Prep Time: 20 minutes
Start to Finish: 35 Minutes
Servings: 24 servings (1 appetizer and 1 teaspoon sauce each)

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 tbsp. grated Parmesan cheese
1/3 cup finely chopped pepperoni (about 1-1/2 oz)
2 tbsp. finely chopped green bell pepper
½ cup shredded Italian cheese blend (2 oz)
½ cup pizza sauce

1. Heat oven to 350 F. Spray cookie sheet with cooking spray. Unroll dough and separate into 5 rectangles; firmly press perforations to seal. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
2. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
3. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.


3 oranges, peeled
1/2 cup chopped spinach, packed
1/2 cup chopped parsley
Juice together in the order given.

Homemade Rose Bath Oil

Rose Petals
2 oz grapeseed oil
5 drops jasmine oil
5 drops ylang-ylang oil

Put rose petals into a glass bottle and top with the oils.
Shake and allow to sit overnight.
Add 1/4 oz. of the oil to your bath.
Source: Womans World Magazine Oct, 2007

Apple Spice Drops

Makes: about 40 cookies
1/2 cup butter or margarine
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
2 tablespoons milk
2 cups all-purpose flour
1 cup finely chopped apple
1 cup chopped walnuts

1. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves; beat until combined. Beat in egg and milk. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the apple, and the nuts with a wooden spoon. Drop dough by rounded teaspoons 2 inches apart on a lightly greased cookie sheet.
2. Bake in a 375 degree F oven for 9 to 11 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks to cool. Store cookies in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes about 40 cookies.
Servings Per Recipe about 40 cookies

Saturday, August 29, 2009

Shrimp Toast Cups

Taste of Home

“These appetizers always disappear quick as a flash,” says field editor Awynne Thurstenson of Siloam Springs, Arkansas. “The pretty toast cups lend themselves to other favorite fillings, too!”

CATEGORY: Appetizer
TIME: Prep: 30 min. Bake: 15 min./batch

24 slices white bread, crusts removed
1 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons prepared horseradish
3 cans (6 ounces each) small shrimp, rinsed and drained
16 green onions, sliced
Fresh dill sprigs, optional

Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake at 325° for 14 minutes or until golden brown. Remove from pans to wire racks to cool.
In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers. Yield: 8 dozen.

Twix Bars

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another

Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or
bowl to knock off any excess chocoloate. Then place each one on a
sheet of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.

Herbal Sea Salt Body Scrub‏

Recommended for all skin types except for those with acne (use with care on sensitive and environmentally damaged skin).
2 cups sea salt (preferably finely ground, but regular granular will do)
¾ cup extra-virgin olive base oil or base oil of choice
40-60 drops peppermint, spearmint, grapefruit, geranium, or rosemary
(chemotype verbenon) essential oil
In a medium-sized bowl, combine the sea salt and the base oil. Using a whisk, stir to blend. Add the essential oil drop by drop, blending after each addition.
Spoon into a storage container with a tight-fitting lid.
No refrigeration is required, but for maximum freshness and fragrance, please use within six months.


6 carrots
2 tomatoes
1 stalk celery
Juice together in the order given.

Friday, August 28, 2009

Tortilla Fruit Pizza

CATEGORY Appetizer
PREP 20 min.
TOTAL 20 min.

4 to 6 Azteca® Flour Tortillas (7 to 10 inches)
1/2 cup plus 1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar, divided
1 teaspoon ground cinnamon
1 container (12 ounces) whipped cream cheese, softened
1/4 cup sour cream
Assorted fresh fruit (sliced strawberries, peaches, kiwi, pineapple, berries, etc.)

Remove tortillas from refrigerator. Pierce tortillas several times with fork. Spray each tortilla with cooking spray. Combine 1/2 cup sugar and cinnamon; sprinkle over tortillas. Place single layer of tortillas on baking sheets. Bake at 350° for 8-10 minutes or until crisp and golden brown around the edges. Let cool.
In a medium bowl, combine cream cheese, sour cream and remaining sugar. Spread half the cheese mixture on top of two cooled tortillas; place another tortilla on top of cheese mixture so there are two tortillas per pizza. Spread remaining cheese mixture on top of the stacked tortillas. Top with fruit.
Using a pizza cutter or sharp knife, cut each pizza into wedges. Yield: 4-6 servings.

Crisp Anise Seed Butter Cookies

50 cookies

4 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons anise seeds

1/4 cup white sugar for decoration
1 teaspoon ground cinnamon

Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight.

Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining 1/4 cup of sugar and cinnamon.

Bake for 8 to 10 minutes in the preheated oven, until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Happy Holidays!


2 peeled lemons
1 handful of tender celery leaves
1/2 cup raw sugar
Juice the celery leaves, then the lemons. Stir in sugar, add water to make 1 quart. Serve with ice cubes.

Butter-roasted Parsnips with Lemon

1/2 cup butter, melted
18 medium parsnips, peeled, trimmed, but into 5-inch lengths
nonstick vegetable spray
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
1/8 teaspoon ground nutmeg

Melt butter in large pot. Remove from heat. Add parsnips and toss tocoat. Sprinkle with salt and pepper.

Preheat oven to 375F degrees. Spray large rimmed baking sheet withnonstick spray. Using slotted spoon, transfer parsnips to preparedsheet. Reserve pot with butter.

Roast parsnips until tender, tossing occasionally, about 45 minutes.Add lemon juice, lemon peel, and nutmeg to reserved pot. Addparsnips. Toss over medium heat until coated with lemon butter, about2 minutes. Season with salt and pepper.

Thursday, August 27, 2009

Hot Brown Panini

Prep: 20 min., Cook: 3 min. per batch. This richly delicious sandwich was inspired by reader Julie Morgan's recipe for a Kentucky classic.

Makes 8 servings

2 tablespoons melted butter
16 (1/2-inch-thick) Italian bread slices
1 cup (4 oz.) shredded Swiss cheese, divided
3 cups chopped cooked chicken or turkey
4 plum tomatoes, sliced
3 cups warm White Cheese Sauce, divided
13 cooked bacon slices, crumbled
1. Brush melted butter evenly on 1 side of 16 bread slices. Place, butter sides down, on wax paper.

2. Sprinkle 1 Tbsp. Swiss cheese on top of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm White Cheese Sauce. Sprinkle with bacon and remaining cheese, and top with remaining bread slices, butter sides up.

3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Serve with remaining 2 cups warm White Cheese Sauce for dipping.

Julie Morgan, Danbury, North Carolina, Southern Living, DECEMBER 2007

Roasted Corn Chili

6 servings
Brush 2 ears of corn with oil, Wrap in foil
Grill on medium with lid closed for 10 minutes
Cool. Scrape corn from cob.
In a large pot saute on medium in 2 tbsp. oil
1 tbsp. minced garlic
2 cups, 1/2 " diced onion
1 cup, 1/2" diced celery
1 minced jalapeno pepper w/o seeds
Cook for 3 minutes.
the corn kernels
2 tbsp. chili powder
1/2 cup each chopped red, green and yellow peppers
2 cups sliced mushrooms
2 cups grape tomatoes
Cook 5 minutes
2- 1/2 cups each dark kideny beans and chick peas, undrained
1 cup tomato juice
1 tbsp. tomato paste

Simmer uncovered for 30 - 40 minutes stirring often
Adjust seasoning with salt, pepper and chili powder
Serve with garlic bread

Honey Orange Butter

1/2 cup butter
1/4 cup honey
3 tablespoons orange marmalade

Mix all these ingredients in your mixer bowl.
Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill


3 Oranges, peeled
1 small cucumber
Juice together in the order given

Wednesday, August 26, 2009

Ladybug Appetizers

Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.

CATEGORY: Appetizer
TIME: Prep/Total Time: 30 min.

2 ounces cream cheese, softened
2 tablespoons sour cream
Black paste food coloring
1/2 teaspoon minced chives
1/8 teaspoon garlic salt
1/8 teaspoon minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1-1/2 inches long)

In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings. Yield: 3 dozen.

Peach Pineapple Fizz

2 ripe peaches, sliced
1 cup fresh pineapple chunks
6 ounces pineapple juice
1/4 cup frozen limeade concentrate
1/4 teaspoon almond extract
Crushed ice
3 cups chilled club soda
Peach slices
Pineapple cubes
1. Process the peaches and pineapple in a blender or food processor until
smooth. Mix the fruit puree with the pineapple juice, limeade, and almond
2. Fill 6 glasses 2/3 way fill with ice. Distribute the fruit mixture evenly
among the glasses. Fill with club soda.
3. Garnish with peach and pineapple pieces.

Honey and Flaxseed Bread

1 1/8 cups water
1 1/2 tablespoons flaxseed oil
3 tablespoons honey
1/2 tablespoon liquid lecithin
3 cups whole wheat flour
1/2 cup flax seed
2 tablespoons bread flour
3 tablespoons whey powder
1 1/2 teaspoons sea salt
2 teaspoons active dry yeast

Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select Wheat Cycle, and Start.


1/2 pineapple, peeled
1 stalk celery
1/2 slice lemon
1 carrot
Juice together in the order given.

Tuesday, August 25, 2009

Pineapple burgers

Brief Description:
Servings : 2
Prep time : 10 min.
Cook time : 8 min.

1/2 pound ground turkey
2 rings of pineapple + 1 tbls. juice
1 tsp. low sodium soy sauce
1/2 tbls. minced ginger
1/2 tsp. of hot sauce (to taste) sarrachi works well
1/4 tsp. pepper or more to taste
2 hamburger buns

Mince the ginger
Mix the meat with the soy sauce, ginger, hot sauce, pineapple juice and pepper. Form 2 patties. Press pineapple rings on top. Grill till done through. Takes about 4 min. per side.

Virgin Raspberry Daiquiri

3 oz raspberry puree
2 oz pineapple juice
1/2 oz lemon juice
1 tsp caster sugar
1/2 oz raspberry syrup

Blend briefly with half a glassful of crushed ice in a wine goblet. Garnish with raspberries, and serve.


1/2 pineapple, peeled
1/2 cup radishes
1 stalk celery
Juice together in the order given.

Cheese Bread from Genoa

1/2 cup warm water
1 tablespoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
4 cups high-gluten pizza or bread flour, plus more for dusting
1/4 cup extra-virgin olive oil
Additional Ingredients

1 cup freshly grated pecorino romano
1 cup freshly grated Parmigiano-Reggiano
3/4 cup extra-virgin olive oil
2 bunches scallions, cut into 1/8-inch-thick slices
2 tablespoons fresh rosemary, chopped
1 tablespoon coarse sea salt

1. Put the warm water in a large warmed bowl, add the yeast, and stir
to dissolve. Let stand for 3 minutes, or until foamy.
2. Add the salt and sugar and stir to combine. Add the flour and olive
oil and mix, first with the spoon and then using your hands, until the
dough comes together into a ball that no longer sticks to your
3. Wash and dry your hands. Transfer the dough ball to a work surface
and knead, occasionally dusting the dough with a teaspoon of flour or
so, until you have a smooth, firm ball, about 15 minutes.
4. Place the dough in a lightly oiled large bowl and cover it with a
clean kitchen cloth. Place the bowl in a warm area (such as above the
refrigerator) and let rise until the dough has doubled in size, about
2 hours.
5. Punch the dough down and divide it into 2 equal pieces. Shape each
one into a ball, return to the bowl, cover, and let rise for 30
6. Preheat the oven to 450°F. Lightly oil two 11-by-17-inch baking sheets.
7. Place each piece of dough on an oiled baking sheet and, using a
rolling pan or your hands, flatten it to fit the baking sheet. Using
your fingertips, poke indentations across the entire surface of each
bread. Sprinkle with both cheeses, drizzle with the olive oil, and
then sprinkle with the rosemary, scallions, and salt. Bake for 14 to
15 minutes, until golden brown on top and bottom. Serve warm.
Makes 8 servings

(c) 2005 Mario Batali from Molto Italiano

Monday, August 24, 2009

Greek Garden Appetizer

Simple & Delicious

This impressive dip is perfect for summer gatherings. Prepared with a flavored cream cheese, the mixture with feta and chopped cucumber and tomatoes is a snap to whip up and tastes great with pita pockets. The recipe is shared by Del Mason of Martensville, Saskatchewan.

CATEGORY: Appetizer
TIME: Prep/Total Time: 15 min.

1 carton (8 ounces) spreadable garden vegetable cream cheese
2 cups (8 ounces) crumbled feta cheese
1/4 cup plain yogurt
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 cups chopped cucumber
1 cup chopped seeded tomatoes
1/4 cup chopped green onions
2 tablespoons sliced ripe olives
Miniature pita pockets

In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers. Yield: 4 cups.


2 apples, cored
1 medium beet
1 orange, peeled
3 carrots
Juice together in the order given.

Dilly Casserole Bread

Ruth Turnock

Soften 1 pkg. Dry Yeast in 1/4 cup warm water
Combine in mixing bowl:
2 Tbsp. Sugar
1 Tbsp. Butter
1 Tsp. Salt
1/4 Tsp. Soda
1 Cup Creamed Cottage Cheese, heated until lukewarm
1 Tbsp. Instant Minced Onion
2 Tsp. Dill Seed
1 Egg (unbeaten) and Yeast (softened)

Add 2-1/4 to 2-1/2 cups flour to form stiff dough, beating well after
each addition. Cover, let rise in warm place until light and double
in size, 50-60 minutes. Stir down dough. Turn into well greased 8
inch casserole. Let rise until light - 30-40 minutes. Bake until
golden brown at 350° for 40-50 minutes. Brush with soft butter,
sprinkle with salt

Cheddar Maple Mustard Pork Burgers

Skewering the onions with metal or soaked wooden skewers keeps the slices together while grilling.
Servings: 4
2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) maple syrup
1 tsp (5 mL) cider vinegar
1 small red onion
1 tbsp (15 mL) vegetable oil
Pinch each salt and pepper
4 hamburger buns
1 egg
1 tbsp (15 mL) water
3/4 cup (175 mL) shredded extra-old Canadian cheddar cheese
1/4 cup (50 mL) dry bread crumbs
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dried sage
1/4 tsp (1 mL) pepper
1 lb (500 g) lean ground pork
Patties: In bowl, beat egg with water; stir in Cheddar cheese, bread crumbs, garlic, salt, sage and pepper. Mix in pork. Shape into four 3/4-inch (2 cm) thick patties. Set aside.

In small bowl, whisk together Dijon mustard, maple syrup and cider vinegar; set aside.

Cut onion into 4 generous 1/4-inch (5 mm) thick slices. Push metal or soaked wooden skewer horizontally through centre of each slice.

Brush both sides of onion slices with oil; sprinkle with salt and pepper. Place on greased grill over medium heat; close lid and grill, turning once, until tender, about 10 minutes. Remove skewers from onion slices.

Meanwhile, place patties on greased grill over medium heat; close lid and grill for 5 minutes.

Turn patties and brush with half of the mustard mixture; grill for 5 minutes.

Turn patties again and brush with remaining mustard mixture; grill until digital thermometer inserted sideways into centre of patties reads 160°F (71°C), 2 to 4 minutes.

Sandwich burgers and grilled onion in buns
Canadian Living Magazine: July 2009

Sunday, August 23, 2009

Chicken Little Stuffed Eggs

Prep Time: 30 minutes
Start to Finish: 1 hr 15 min.
Servings: 8 eggs

8 eggs
5 drops blue, red or green food color, if desired
2 tbsp mayonnaise
1 tbsp hot dog relish
Chopped pimientos, if desired

1.Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs.

2.In measuring cup or old coffee mug, combine ½ cup water and food color. Dip peeled eggs 1 at a time into mixture for several seconds until of desired color. Pat dry with paper towel.

3.Cut thin slice from wide bottom of each egg so it will stand straight. With small sharp knife, cut off top of each egg about 1/3 of the way down, either straight across or with small slanted cuts to make a sawtooth edge. Carefully remove top portion ; set aside. With small slender spoon or knife, remove most of yolk from each egg.

4.Add mayonnaise and relish to yolks mixture; heaping filling. Place reserved top portion on each egg. Place 2 tiny pimiento pieces on yolk to resemble eyes. Refrigerate 30 minutes or until chilled.

Spicy Fish Kebabs

Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories : Sainsbury's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g cod, (1lb)
2 Tbs fresh coriander, leaves and stalk
1 red chilli, chopped
2 Tbs fish sauce
4 kaffir lime leaves
3 spring onions, roughly chopped
1 tsp brown sugar
1 egg white
salt and freshly ground black pepper
40 g green beans, sliced thinly (1 1/2oz)
10 kaffir lime leaves, soaked in water for 10 minutes
1 Tbs olive oil

1. Place all the ingredients, except the green beans in a food processor.

2. Mix until well combined, about 1-2 minutes.

3. Stir in the beans.

4. Form the mixture into 25g (1oz) balls. Thread 2 balls onto each wooden skewer, with a lime leaf in between.

5. Brush with olive oil.

6. Place under a hot grill and grill for 3-4 minutes on each side, until cooked through.

7. Serve with a crisp salad, and a spicy dipping sauce.

8. Notes To prevent the skewers from burning under the grill, soak for 10-15 minutes in cold water.

Recipe Source: Sainsbury's Website

Author Note: These spicy fish kebabs are a variation on the classic fishcakesand equally tast


6 tomatoes
1 cup beet leaves, chopped
1 slice lemon
Juice together in the order given.

Pork Belly Buns

We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy white wrapping, adding crisp cucumbers and scallions, and transforming it into an American original with pork belly. Make them at home, and the first bite will prove they are worth the effort.

Active time: 1 1/4 hr Start to finish: 1 day (includes brining)

Servings: Makes 16 buns

IngredientsFor pork
1/2 cup kosher salt
1/2 cup sugar
4 1/2 cups water, divided
2 1/2 lb skinless boneless pork belly, cut into quarters
1/2 cup reduced-sodium chicken broth

For buns
1 cup warm water (105-115°F), divided
1/2 teaspoon active dry yeast
3 tablespoons sugar plus a pinch
2 tablespoons nonfat dried milk
3 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
Canola oil for greasing and brushing

Equipment: a deep 12-inch skillet with domed lid or a 14-inch flat-bottomed wok with lid
Accompaniments: hoisin sauce; thinly sliced cucumber; chopped scallions Preparation
Brine pork:
Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine. Carefully press out air and seal bag. Lay in a shallow dish and let brine, chilled, at least 12 hours.

Make dough for buns while pork is brining:
Stir together 1/4 cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk in dried milk and remaining 3/4 cup warm water.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.

Roast pork while dough rises:
Preheat oven to 300°F with rack in middle.

Discard brine and put pork, fat side up, in an 8- to 9-inch square baking pan. Pour in broth and remaining 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours. Remove foil and increase oven temperature to 450°F, then roast until fat is golden, about 20 minutes more. Cool 30 minutes, then chill, uncovered, until cold, about 1 hour.

Cut chilled pork across the grain into 1/4-inch slices. Chill slices in pan juices, covered, while making buns.

Make buns:
Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk. Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder. Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes. Return dough to bowl and cover with plastic wrap, then let dough stand 30 minutes.

Cut 16 (3- by 2-inch) pieces of wax paper.

Form dough into a 16-inch-long log. Cut into 16 equal pieces, then lightly dust with flour and loosely cover with plastic wrap. Roll out 1 piece of dough into a 6- by 3-inch oval, lightly dusting surface, your hands, and rolling pin. Pat oval between your palms to remove excess flour, then brush half of oval lightly with oil and fold in half crosswise (do not pinch). Place bun on a piece of wax paper on a large baking sheet and cover loosely with plastic wrap. Make more buns with remaining dough, then let stand, loosely covered, until slightly risen, about 30 minutes.

Set a large steamer rack inside skillet (or wok) and add enough water to reach within 1/2 inch of bottom of rack, then bring to a boil. Carefully place 5 to 7 buns (still on wax paper) in steamer rack (do not let buns touch). Cover tightly and steam over high heat until buns are puffed and cooked through, about 3 minutes. Transfer buns to a plate with tongs, then discard wax paper and wrap buns in kitchen towels (not terry cloth) to keep warm. Steam remaining buns in 2 batches, adding boiling-hot water to skillet as needed.

Return buns (still wrapped in towels) to steamer rack in skillet and keep warm (off heat), covered.

To Serve:
Preheat oven to 350°F with rack in middle. Heat sliced pork (in liquid in baking dish), covered, until hot, 15 to 20 minutes.

Brush bottom half of each bun with hoisin sauce, then sandwich with 2 or 3 pork slices and some cucumber and scallions.

Cooks' notes:
• Pork belly can be brined up to 24 hours.
• Pork can be roasted and sliced 2 days ahead and chilled (in liquid), covered.
• Buns can be steamed and cooled completely, then chilled, wrapped tightly in a double layer of plastic wrap, up to 1 day or frozen up to 1 week. (Thaw wrapped frozen buns in refrigerator.) Reheat buns, wrapped in a dampened kitchen towel and then tightly in foil, in a 350°F oven until soft and heated through, about 15 minutes.

Saturday, August 22, 2009

Citrus Herb Peppers, Olives and Cheese

Chilled do-ahead appetizers take the heat and hassle out of entertaining. Even better--they' re scrumptious!

Prep Time:30 min
Start to Finish:4 hr 50 min
Makes:10 servings

6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella or provolone cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 large cloves garlic, finely chopped

Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.

Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.

In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.

Source: Betty Crocker

Warm Lobster Rolls

2 (1 lb) lobsters
3 tablespoons unsalted butter, divided
1 garlic clove, minced
kosher salt
fresh ground pepper
3 tablespoons dry white wine
1 tablespoon chives, chopped
2 brioche rolls (or hot dog buns)
1. In a large stockpot, bring 2 quarts salted water to a boil.
2. Drop live lobsters into the boiling water and cook 5 minutes. Drain and cool.
3. Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces.
4. In a large saute pan, melt 1 1/2 tablespoons butter over medium heat until foam subsides, then add lobster meat and garlic.
5. Season lightly with salt and pepper.
6. Stir 1 1/2 minutes and add wine and cook 3-5 more minutes, reducing liquid by half.
7. Add remaining butter and swirl. Sprinkle with chives.
8. Move lobster mixture to one side of the pan; toast rolls in the pan until golden.
9. Place mixture on the toast and serve.

Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: The Food of Genoa
Cook Time:15 min
Yield:4 servings

Broccoli Rabe Pesto:
8 ounces broccoli rabe (about 1/2 a bunch)
2 cloves garlic
1 cup toasted walnuts
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Olive Oil Poached Halibut:
4 cups olive oil
2 cups vegetable oil
4 (6-ounce) pieces halibut
Salt and freshly ground black pepper

For the Broccoli Rabe Pesto:
Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.

For the Halibut:
In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.

To Serve:
Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.


3-4 carrots
1 stalk celery
1/2 cup chopped parsley
1/2 cup chopped spinach, packed
Juice together in the order given.

Friday, August 21, 2009

Fruity Horseradish Cream Cheese

Light & Tasty

Typically called a Jezebel Sauce, this sweet, fruity topping has an underlying bite from horseradish. The sauce, from Rita Reifenstein of Evans City, Pennsylvania is also great over pork or chicken.




TIME: Prep/Total Time: 10 min.

1 package (8 ounces) fat-free cream cheese
1/3 cup apple jelly, warmed
1 tablespoon prepared horseradish
1-1/2 teaspoons ground mustard
1/3 cup apricot spreadable fruit
Assorted crackers

Place cream cheese on a serving plate. In a small microwave-safe bowl, heat jelly until warmed. Stir in horseradish and mustard until blended. Stir in spreadable fruit; spoon over cream cheese. Serve with crackers. Refrigerate leftovers. Yield: 1-1/3 cups.

Shui Mai

2 tablespoons peanut oil
1 garlic cloves
1 teaspoon ginger −− minced
1 scallion −− chopped
1 onion −− coarsely chopped
1/2 small cabbage −− coarsely chopped
2 teaspoons thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup parboiled or frozen green peas
10 lettuce leaves

Place a wok over medium−high heat. When it begins to smoke, add the oil,
then the garlic, ginger, and scallion. Stir−fry 15 seconds. Add the onion
and cabbage and stir−fry 2 minutes. Add the soy sauce, sesame oil, rice wine,
and dissolved cornstarch. Stir constantly until the sauce thickens,
about 30 seconds. Remove the wok from the heat and set aside to cool.

Lobster Salad Cocktail

courtesy The Neelys
Show: Down Home with the Neelys
Episode: Blissful BBQ

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings

1/3 cup mayonnaise
1 teaspoon lemon zest
1 lemon, juiced
Salt and freshly ground black pepper
1 stalk finely chopped celery
1 finely chopped shallot
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped chives
3 lobster tails cooked (about 1 pound lobster meat), chopped
Lemon slices, for garnish
Dry rub, for garnish (recommended: Neelys)

Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.


2 oranges, peeled
1/2 lemon, peeled
2 carrots
1/2 cup dandelion leaves.
Juice together in the order given.

Thursday, August 20, 2009

Corn Cakes with Shrimp & Guacamole

Taste of Home


TIME: Prep: 30 min. Cook: 5 min./batch

1/2 cup fresh or frozen corn
1-1/4 cups water, divided
1 cup complete buttermilk pancake mix
2 tablespoons grated Parmesan cheese
1/8 teaspoon hot pepper sauce
2 tablespoons finely chopped sweet red pepper
1 green onion, chopped
1 tablespoon minced fresh cilantro
1 medium ripe California Avocado, peeled and pitted
2 tablespoons finely chopped onion
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon salt
24 cooked small shrimp, peeled and deveined
Small strips green onion and/or fresh cilantro leaves

In a small saucepan, bring the corn and 1/2 cup water to a boil. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain.
In a large bowl, combine pancake mix and cheese. Add pepper sauce and remaining water; stir just until moistened. Fold in the corn, red pepper, green onion and minced cilantro.
Pour batter by tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Set aside.
In a small bowl, mash avocado with onion, jalapeno, lime juice and salt. Top each pancake with a teaspoonful of guacamole and a shrimp. Garnish with green onion and/or cilantro. Serve immediately. Yield: 2 dozen

Ma Po

1/2 cup Vegetable broth
1/3 cup Hoisin sauce
1 tb Rice wine/dry sherry
1/3 cup Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil
3 ea Garlic cloves, minced
1 lb Firm tofu, cut to 1/2" cubes
2 cups Mung bean sprouts
1 tb Cornstarch mixed with 2 − tablespoons water
2 ea Green onions, slivered

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup
& hot sauce. Set aside.
Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir
for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce &
cook 1 minute. Add bean sprouts & cook another minute. Add dissolved
cornstarch & stir till sauce thickens.
Serve over noodles tossed in sesame oil or over steamed rice. Garnish with

Grilled Mahi Mahi with Jerk Spice

courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Trip to the Caribbean

For the marinade:
1 red onion, roughly chopped
1 1/2 teaspoons dried thyme
Green tops of 2 scallions, chopped
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1 tablespoon white pepper
1/4 teaspoon ground nutmeg
1 jalapeno, chopped
2 tablespoons olive oil
3 teaspoons sea salt
For the fish:
4 (5-ounce) mahi mahi fillets

Prepare the marinade:
Place all ingredients into food processor and process for 15 seconds.
(There will be extra marinade. Marinade can be refrigerated for 1
week or frozen up to 2 months.)
For the fish:

Season the fish with salt and spoon 2 teaspoons of the jerk marinade
on each side. Place into a hot grill or grill pan and turn heat down
to medium. After 2 minutes (should be brown) turn over and cook 3 to
5 minutes, until fish is cooked through


1/2 pineapple, peeled
1 carrot
1 apple, cored
1 stalk celery
Juice together in the order given.

Wednesday, August 19, 2009

Special Stuffed Strawberries

Marcia Orlando from Boyertown, Pennsylvania writes, "These sweet bites can be made ahead of time...and they look really colorful on a tray. I sometimes sprinkle the piped filling with finely chopped pistachio nuts."

TIME: Prep/Total Time: 20 min.

24 large fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 tablespoons sour cream

Remove stems from the strawberries. Place point side up on a cutting board. Cut a deep "x" in the top of each berry. Carefully spread berries apart. In a bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Refrigerate until serving. Yield: 2 dozen.

Pork and Bamboo Shoots

2 lb. lean pork
1/4 cup soy sauce
1 tblsp sherry
1 tsp brown sugar
1 tsp ground ginger
1 litre water
4 oz bamboo shoots

Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and
ginger together, add to the pork, toss well and leave for 10 minutes.
Put pork and flavourings in a large pan, add the water and bring gently
to the boil, cover and simmer for 1 hour.
Drain bamboo shoots and shred finely, add to the pan and simmer for 10
minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch.
mixed with a little cold water.

Fish and Zucchini Chips

1/2 cup flour
4 egg whites
1 1/4 cups panko or regular bread crumbs
1/4 cup grated Parmesan cheese
1 tbs Old Bay seasoning
2 small zucchini, cut into 2 1/2 X 1/2 inch sticks
1/2 cup light mayonnaise
2 tbs malt vinegar
1/4 tsp hot pepper sauce
4 tilapia fillets

Heat oven to 450 degrees. Place racks over 2 baking sheets, set aside. Place flour and egg whites in separate shallow glass dishes. Whisk whites until foamy.

Place bread crumbs, Parmesan and Old Bay on a separate glass plate, stir to combine.

Coat zucchini in flour, dip into egg whites, then coat with bread crumb mixture. Place on rack and coat lightly with cooking spray, set aside.

In a bowl, whisk mayonnaise, vinegar and hot pepper sauce. Divide in half, set one half aside.

Brush one side of tilapia fillets with mayonnaise mixture and flip over into flour. Dip in egg whites, coat with bread crumb mixture. Place fillets on second rack. Coat lightly with cooking spray.

Place zucchini in oven. Bake 3 min. Then add fish and cook 15 min. More or until fish flakes easily. Serve with reserved mayonnaise mixture. Good with lemon wedges also.



1/2 pineapple, peeled
1/2 slice lemon
1/2 cup fresh cranberries
3 tablespoons raw sugar
Juice together in the order given. Add the sugar to the juice and stir.

Tuesday, August 18, 2009

Smoked Salmon Cherry Tomatoes

Taste of Home

These bright red festive bites are a show stopping finger food during the holiday season, at Easter and for the Fourth of July. With the smoked salmon filling, these appetizers seem elegant...and they're convenient because you can prepare them ahead.

CATEGORY: Appetizer
TIME: Prep/Total Time: 25 min.

30 cherry tomatoes
3 ounces smoked salmon or lox, finely chopped
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
Salt and pepper to taste
1 package (3 ounces) cream cheese, softened
1 teaspoon milk
Fresh dill sprigs

Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a large bowl, combine the salmon, onion, green pepper, salt and pepper. Spoon into tomatoes.
In a small bowl, beat cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill. Yield: 2-1/2 dozen.

Grape Juice Crush

"I've served this drink for over 20 years and always get compliments, " notes Joy Butler from Pincher Creek, Alberta. "For parties, I often dip small clusters of grapes in sugar and perch them on the edge of each glass for garnish."

CATEGORY: Beverages
TIME: Prep: 10 min. + chilling

3/4 cup grape juice concentrate
3/4 cup lemonade concentrate
1 can (6 ounces) frozen orange juice concentrate, thawed
6 cups water
4 cups cold ginger ale
Crushed ice

In a 1-gal. container, combine the concentrates and water; stir well. Refrigerate until well chilled. Just before serving, slowly add the ginger ale. Serve over ice. Yield: about 3 quarts.

Egg Rolls

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.

The two−stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

Buffalo Wing Pizza Roll-Up

Robert Irvine,
Show: Dinner: Impossible
Episode: Camp Cookoff: Robert vs. Guy

Pizza Dough:
1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F, as measured
with a candy thermometer (any hotter will kill the yeast - an organic
leavener; too cool and the yeast won't be activated)
4 cups all-purpose flour, plus some extra to knead the dough
1/4 cup cornmeal, for pizza stones

Pizza topping:
2 tablespoons olive oil
4 cloves garlic, chopped
2 medium onions, chopped
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon salt
1 cup (16-ounce can) tomato chunks or chunky tomato sauce
1/4 cup instant flour, or enough as need to thicken the pizza topping
if it is too runny (recommended; Wondra)
1 pound ground chicken
3 ounces blue cheese
1/2 cup "buffalo wing" sauce (preferably Anchor Bay Wing Sauce made
with the recipe
from the place where buffalo wings were originally invented)
1 (6-ounce) container plain yogurt

Dissolve salt, sugar, and yeast in the warm water and allow the yeast
to proof. ("Proofing" the yeast is testing it for viability. It will
develop foam which looks like the head of a beer. If it doesn't
proof, the yeast is dead and should be discarded.) Proofing takes
about 15 minutes. Place flour in a food processor fitted with a dough
blade, and through the feed tube with the food processor running,
slowly pour the proofed yeast mixture, until the dough comes together
and is a cohesive mass. Transfer the dough to a floured board, and
knead for about 5 minutes. Place in a bowl, cover with a clean dish
towel and allow dough to rise, so that it roughly doubles in volume.
(This will take about 30 minutes to an hour). The dough has risen
enough if you make an indentation with your finger and it does not
spring back.) Punch the dough down and allow it to rise again.
(Allowing the dough to rise a second time gives it a finer texture.)
Note: It will not rise as much the second time.
While the dough is rising, prepare the pizza topping. Heat 1
tablespoon of the oil over medium- high heat in a large saucepan and
saute garlic and onions until they begin to soften. Add parsley,
salt, and tomatoes. Cook for about 20 minutes to allow flavors to
integrate. (Begin the chicken as described below, while the sauce is
cooking.) Remove from heat and whisk in instant flour to thicken. Mix
with an immersion blender, then set aside briefly.

While the sauce is cooking, in a separate fry pan, heat the other
tablespoon of olive oil over medium high heat, and brown the ground
chicken, breaking up the pieces as it cooks. When the ground chicken
has browned, remove from heat, crumble in blue cheese, and stir in
buffalo wing sauce and yogurt. Fold this mixture into the tomato
sauce. If the mix is absolutely too runny for a pizza topping, add
more instant flour.

Preheat oven to 450 degrees F. Divide the dough in half and stretch
out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with
cornmeal. Top with the buffalo chicken pizza topping. Roll up and
seal ends. Bake for 15 to 20 minutes, or until the dough is nicely

Monday, August 17, 2009

Nutty Fruit 'n' Cheese Tray

Starting with packaged cheese cubes hurries along this lovely display. But trim your grocery bill by buying blocks of cheese and cutting them yourself, and trim time by using plain walnut or pecan halves instead of making the Candied Walnuts. Cost: $38.16 We stacked 12-inch, 10-inch and 8-inch cake plates to create this tiered display.

CATEGORY: Appetizer
TIME: Prep/Total Time: 30 min.

1 fresh pineapple
3 cups (12 ounces) cubed Colby-Monterey Jack cheese
3 cups (12 ounces) cubed cheddar cheese
3 cups (12 ounces) cubed Swiss cheese
3 cups (12 ounces) cubed pepper Jack cheese
1 pound green grapes
1 pound seedless red grapes
1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
1 pound fresh strawberries
Candied Walnuts (recipe also in Recipe Finder)

Slice pineapple in half horizontally. Cut top half of pineapple into 1-in. wedges, leaving intact. Transfer to a serving platter. Peel and cube remaining pineapple. Arrange cheeses, fruits and walnuts on platter. Yield: 24 servings.

White Wine and Herb Marinade

1/2 cup dry white wine
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
1 teaspoons fennel seeds, crushed
grated zest of 1 lemon
2 garlic cloves, crushed through a press
1/2 teaspoon salt
1/2 teaspoon hot red pepper flakes
1/2 cup olive oil

In a medium glass or nonreactive bowl, whisk together all the ingredients, except the oil. Gradually whisk in the oil. Use immediately or cover with plastic wrap and store in the refrigerator for up to 1 day.

Makes 1 1/3 cups.


1 can (11.5 oz.) tropical fruit juice concentrate
(these are a great item found in juice aisles at most stores)
2 bananas, broken into pieces
2&1/2 cups ice cubes

DIRECTIONS: Place all ingredients in blender jar; cover.
Depending on the settings of your blender crush or blend
for about 1 minute or until desired consistency is reached.

* Yield: 48 Ounces

Beef Kwangton

1 1/2 tablespoons peanut oil
1 slice fresh ginger root −−1/2" thick
1 pound beef −−in thin strips
4 ounces bamboo shoots −−sliced
4 ounces button mushrooms −−sliced
3 ounces snow peas
1/2 cup chicken broth
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasame oil
1/4 teaspoon sugar
1/2 teaspoon cornstarch −−mixed with 1/2 teaspoon water

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add
flavor to the oil. Discard the ginger and add the beef slices. Stir fry for
about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken broth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesame oil and sugar. Thicken with the cornstarch blend and serve immediately with rice.

Sunday, August 16, 2009

Double Tomato Bruschetta

12 servings
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Spicy Asian Marinade

This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes or paste, use 5 or 6 slices of smashed fresh ginger instead.

Servings: For 1 1/2 to 2 pounds of chicken, turkey, pork, tofu, or seafood

3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon dried chile flakes or hot chile paste
1 tablespoon virgin olive oil

Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

Six-Vegetable Juice

Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania

CATEGORY: Beverages
TIME: Prep: 35 min. Cook: 30 min. + chilling

5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
1/4 cup chopped green pepper
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lemon juice
2 tablespoons chopped onion
1 tablespoon salt
1 to 1-1/2 small serrano peppers

In a large Dutch oven or soup kettle, combine the first eight ingredients. Remove stems and seeds if desired from peppers; add to tomato mixture. Bring to a boil; reduce heat. Cover and simmer for 30 minutes or until vegetables are tender. Cool. Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving. Yield: 2 quarts.

Bacon, Cheddar, and Chive Breakfast Roulade

Roulades are basically flat soufflés.

1 cup chicken or vegetable stock
2/3 cup soy flour or regular flour
4 egg yolks
Freshly ground black pepper
2 cups grated Cheddar cheese, divided
6 egg whites (at room temperature)
12 slices bacon, cooked and crumbled
1/3 cup chopped fresh chives
Sour cream (optional)

Preheat the oven to 325 degrees and lightly grease a 15 X 10 inch jelly roll pan. Place a layer of parchment paper over the pan, leaving a few inches on one end hanging over. Grease the parchment paper liberally. Beat the stock and flour together in a medium heavy saucepan over medium heat until thickened. Remove from the heat and let cool to room temperature.

Mix in the egg yolks (make sure the stock mixture is cool enough so that the egg yolks do not "cook") until smooth. Season to taste with salt and pepper. Add 1 cup of the cheese and mix well. In a separate bowl, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites into the stock mixture. Gently spread the mixture into the prepared jelly roll pan evenly. Bake for about 15 minutes, or until a toothpick comes clean from the center. Over baking means you will not be able to roll the roulade, so make sure it does not get overcooked.

Remove the roulade onto a work surface and work around all of the edges with a small thin knife to remove the paper from the edges. Spread the roulade with the remaining cheese, bacon, and chives. Roll the roulade starting at the end with the excess paper and carefully remove the paper as you roll. Place on a serving platter and slice to serve. Serve with sour cream if desired.

Makes 6 servings.

Saturday, August 15, 2009

Dilly Veggie Pizza

Quick Cooking
Try a FREE ISSUE of Simple & Delicious!

This is one of my favorite ways to use up leftover chopped veggies, or start new ones! It's a cinch to prepare and you can change the mixture to match your kids' taste buds. Always popular at special events, it tastes just as good the next day. -Heather Ahrens, Avon, Ohio


TIME: Prep: 20 min. Bake: 10 min. + cooling

1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups vegetable dill dip
2 medium carrots, chopped
1 cup finely chopped fresh broccoli
1 cup chopped seeded tomatoes
4 green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained

Unroll crescent dough into one long rectangle. Press onto the bottom of a greased 13-in. x 9-in. baking pan; seal seams. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers. Yield: 15 servings.

White Grape-and-Orange Cooler

Makes 6 1/2 cups
Source: Southern Living March 2005


1/3 cup sugar
1 cup water
1 cup white grape juice
1/2 cup orange juice
1 (1-liter) bottle ginger ale chilled
Garnish: orange slices


Bring sugar and 1 cup water to a boil over medium-high heat, and cook,
stirring often, 3 minutes or until sugar dissolves. Remove from heat,
and cool.

Stir in juices, and chill 2 hours. Stir in ginger ale just before
serving. Serve over ice. Garnish, if desired.

The Ultimate Stuffed Potato

4 medium-sized Idaho potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all-purpose flour
1/2 cup milk
About 2 cups -- plus more for topping, shredded sharp white Cheddar
2 head broccoli -- florets, blanched in salty water
1/2 pounds bacon -- medium dice, cooked until crisp
2 tablespoons chives -- chopped
Freshly ground black pepper

Preheat oven to 400 degrees F.

Begin by baking the potatoes, as this will take the longest. Place
potatoes onto a baking sheet. Pierce with a fork, drizzle with olive
oil and season with salt. Place into preheated oven and bake for
about 1 hour.

While they are baking prepare the stuffing. Make a mornay sauce by
combining the butter and flour over medium heat and then whisking in
the milk. Fold in about 2 cups cheese and stir until melted. Once
melted, remove from heat and fold in the cooked broccoli florets,
crispy bacon bits, chopped chives and season with salt and freshly
ground black pepper.

When the potatoes are done make a cut across the top and squeeze it
from the bottom so a small pouch opens up and the bottom is squared
off. Spoon the filling over the top of the potato, sprinkle with
cheese, season with pepper, to taste, and then pop in the oven for 2
more minutes until golden brown and bubbly.

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Yield: 4 stuffed potatoes

Smoky Marinated Steak

This has a subtle but great smoky flavor that really enhances the

Makes 3 servings


1 pound (455 g) T-bone steak at least 1" (2.5 cm) thick (sirloin or
rib eye would do, too)
1 tablespoon (15 ml) liquid smoke flavoring (most big grocery stores
carry this)
1 teaspoon salt or Vege-Sal
1 clove garlic, crushed
1 dash pepper
1 teaspoon olive oil
1/8 teaspoon onion powder
1/4 cup (60 ml) water


Put your steak in a zipper-lock plastic bag. Mix together everything
else, pour into the bag, and seal, pressing out the air as you go.
Turn the bag once or twice to coat and throw your steak in the fridge
for a few hours at least, and a day won't hurt a bit.

When dinnertime rolls around, pull out the steak and drain off the
marinade into a bowl, for basting. Broil very close to a high
broiler—for a steak about 1 1/4" (3.125 cm), I like about 6 minutes
per side, but do it to your liking. Baste halfway through cooking each
side, using the reserved marinade.

Note: If you like, sautéed mushrooms would be great on top of this,
but they're hardly necessary, it's great as is.

Friday, August 14, 2009

Paprika Chicken Mini Sandwiches with Orange Walnut Sauce

These mini chicken sandwiches make terrific appetizers.
Did you know that walnuts are one of the healthiest foods you can eat? Walnuts are the only nut that contain a significant amount of omega-3 fatty acids. No other nut even comes close. Eating a handful of walnuts every day is one small step you can take to protect your heart. The U.S. Food and Drug Administration even approved a qualified health claim for walnuts, the first ever for a whole food. Here walnuts pair with chicken strips for a great snack or appetizer.

2 teaspoons ground cumin
2 teaspoons paprika
2 skinless, boneless chicken breast halves
3/4 cup fat free mayonnaise
2 tablespoons grated orange zest
1 tablespoon chopped fresh mint
1/2 cup chopped walnuts
16 slices baguette-type French bread, cut on a diagonal, 1/2-inch thick and 2 inches long
16 small sprigs watercress OR flat-leaf parsley

Combine the cumin and paprika and rub the mixture over the chicken breasts.
Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4 minutes on each side, or until no longer pink in the center.
Cool about 10 minutes, then slice each breast into 8 pieces, cutting slightly on the diagonal, so the chicken slices are approximately the same size as the bread slices.
Set aside.

In a small bowl stir the mayonnaise, orange zest, mint and walnuts together. Spread each slice of bread with a generous tablespoon of the walnut mixture. Top with a slice of chicken, then with a sprig of watercress or parsley.
Serves 4: 1 serving = 4 sandwiches

Pecan Venison

4 or more venison steaks, preferably from the backstrap
1 tbsp. olive oil
1 tsp. minced garlic
1 cup sliced onion
8 ounces sliced mushrooms
3 tbsp. medium dry sherry
2 cups vegetable broth
½ cup heavy cream
2 tsp. cornstarch
1/3 cup pecan halves
¼ cup green onions, finely sliced

Season the venison with salt and pepper. Heat olive oil in a non-stick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3 to 5 minutes. Add garlic and cook 2 more minutes. Add sherry and cook 1 minute. Add broth and, boil until liquid is reduced by half, skimming any fat or foam.
Combine 2 tbsp. cream with the cornstarch. Add remaining cream to skillet and bring to a gentle boil. Whisk in the cornstarch mixture, simmer 4 to 5 minutes. Add venison, pecans and green onion. Simmer about 2 minutes and serve. Great with rice or noodles.

Marsala and Dried-Fig Crostata

What to drink: Malvasia, a sweet Italian dessert wine, or a dessert Sherry made with Pedro Ximénez grapes. Susan Simon likes the Carlo Hauner 2000 Malvasia delle Lipari Passito, also from Salina.

Servings: Makes 8 servings.

1 1/4 pounds dried Calimyrna figs, stemmed, coarsely chopped
1 3/4 cups dry Marsala
1 3/4 cups water
1/4 cup (packed) golden brown sugar
2 cinnamon sticks
1/8 teaspoon ground cloves
2 1/4 cups all purpose flour
1/2 cup sugar
2 teaspoons fennel seeds
1/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, room temperature
2 large eggs

Vanilla ice cream

For filling:
Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low. Cover and simmer until figs are very tender, about 1 hour. Uncover and simmer until liquid reduces slightly, about 8 minutes. Transfer mixture to medium bowl. Cool slightly. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes. Discard cinnamon sticks. (Filling can be made 1 day ahead. Cover and keep chilled.)
For crust:
Preheat oven to 375°F. Mix flour, sugar, fennel seeds, and salt in processor. Add butter and 1 egg. Using on/off turns, process until dough forms. Gather dough into ball; divide in half. Flatten each half into disk. Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day. Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce bottom all over with fork. Chill until firm, about 10 minutes. (Can be prepared 1 day ahead. Cover and keep chilled.)

Roll out chilled dough disk on waxed paper to 12-inch round. Transfer dough on waxed paper to rimless baking sheet. Cut dough into twelve 3/4-inch-wide strips. Chill strips while filling tart. Spread filling evenly in crust. Place 6 dough strips atop filling, spacing evenly. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Press ends of strips against edge of tart pan to trim. Whisk remaining egg in small bowl to blend; brush over lattice.

Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes. Cool on rack 1 hour. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature with ice cream.

Cheese Danish

16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll

1 can crescent roll dough on a cookie sheet, sealing perforations. Spread
cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll
second can of dough and lay on top of first layer. Seal edges with edge of
fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30
minutes. Allow to cool slightly before cutting.

Thursday, August 13, 2009

Curried Chicken Tea Sandwiches

Taste of Home

At the Victorian-theme bridal shower I hosted, I spread this dressed-up chicken salad on bread triangles. It's also appealing served on a lettuce leaf. Apples and dried cranberries add color and tang. -Robin Fuhrman, Fond du Lac, Wisconsin


TIME: Prep/Total Time: 20 min.

2 cups cubed cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 tablespoons thinly sliced green onions
3/4 cup mayonnaise
2 teaspoons lime juice
1/2 to 3/4 teaspoon curry powder
12 slices bread
Lettuce leaves

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, lime juice and curry powder; pour over chicken mixture; toss to coat. Cover and refrigerate until ready to serve.
Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad. Yield: 6 servings

Tart Grapefruit Cooler

Quick Cooking

"I pour this pretty pink beverage over ice to make a refreshing breakfast drink," recommends Connie Cooper of Charleston, Illinois. The tartness from the grapefruit juice is sure to wake up your taste buds.

TIME: Prep/Total Time: 15 min.

1-1/2 cups cranberry juice
1 cup grapefruit juice
1/2 cup sugar
1/4 cup lemon juice
1 cup club soda, chilled

In a bowl or pitcher, combine cranberry juice, grapefruit juice, sugar and lemon juice. Cover and refrigerate. Just before serving, stir in soda. Yield: 4 servings.

Smokin' Grilled Pork Chops

6 (5-6ounce) boneless pork loin chops, 5-6 oz. each or
1/2 inch thick
1/2 cup mayonnaise
1/2 cup plain nonfat yogurt
2 tablespoons lime juice
1 teaspoon dried cilantro(or 1 Tbsp. fresh cilantro)
1 teaspoon garlic, minced
1 teaspoon dried chipotle powder
1 tablespoon chopped chipotle chiles in adobo(to

In a small bowl, blend together: mayonnaise, yogurt,
lime juice, cilantro, garlic, and chipotle chili
powder. Measure 1/2 cup of mixture to a small
container, and add up to 1 tablespoon chopped
chipotles, to taste. Set aside; this will be the sauce
after the chops are cooked.

For immediate cooking: Preheat grill (or broiler) and
cook chops to desired doneness, about 10 minutes
total, turning often and brushing with first
mayonnaise-chipotle mixture. Serve with reserved
sauce. For OAMC: Place pork chops and first
mayonnaise-chipotle mixture into gallon freezer bag
and seal.

Place sauce mixture into small freezer-safe container
or bag and seal. Place both bags together into another
gallon freezer bag. Label, date and freeze. To cook:
Thaw completely. Preheat grill (or broiler) and cook
chops to desired doneness, about 5 minutes per side.
Serve with reserved sauce.

Pickled Sweet and Sour Vegetables

1 medium head of cauliflower
2 medium green peppers
4 carrots
3 bunches radishes
2 hot chili peppers
3 quarts water for blanching

Wash all the vegetables and cut into bite size pieces.
Place the 3 quarts water in a saucepan and bring to a vigorous boil.
Add all the cut vegetables to the boiling water and turn off the heat
at once. Let vegetables stay in the water for 2 minutes. Drain off water
and spread out the vegetables to dry on a platter. When vegetables are
cooled, pack the pieces at random tightly into a glass jar or plastic

In a saucepan, mix, and bring to a boil:

2 cups sugar
2 cups white vinegar
1 teas. salt
1 cup water

Remove from stove to cool. Pour marinating liquid over the vegetables until
they are completely covered. Cap the container or jar and store in
refrigerator. Let stand for at least 1 week before using.

Wednesday, August 12, 2009

Ham Pinwheels

Cooking for 2

"I love to serve these pretty pinwheels with fresh salsa and jalapenos on the side!" says Deanna Phillips of Ferndale, Washington. Pair with soup or salad for a quick lunch or treat your guests to these wraps as appetizers.

TIME: Prep: 10 min. + chilling

1/4 cup refried beans
2 flour tortillas (6 inches), room temperature
1/2 cup fresh baby spinach
4 slices deli ham (3/4 ounce each)
1 hard-cooked egg, chopped
2 tablespoons shredded sharp cheddar cheese
2 tablespoons shredded Monterey Jack cheese

Spread 2 tablespoons beans over each tortilla. Layer with spinach and ham; sprinkle with egg and cheeses. Roll up tightly; wrap in plastic wrap.
Refrigerate for at least 1 hour. Unwrap and cut each into six slices. Yield: 1 dozen

Cinnamon-Grilled Peaches

courtesy Steve Raichlen
Show: BBQ with Bobby Flay
Episode: BBQ University

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 8 minutes
Yield: 4 servings

4 large ripe freestone peaches
8 (3-inch) cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving

Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.

Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

Carolina Chili Dogs

We've served these franks at Girl Scout and neighborhood picnics, to out-of-town friends and family alike. Nobody says no to these hot-diggity chili dogs. Our thanks go to Beverly's mother, Dot Mills, for sharing her grandchildren's favorite chili recipe, which as Eastern North Carolina style dictates, is mildly sweet and does not contain any beans.
From Beverly: A quart of hot dog chili might seem like a lot, but since my mother's version is good enough to win a blue ribbon at the state fair, it won't last long. Besides, the recipe is based on a can of tomato paste, and it's just as easy and quick to make a quart as it is to make a pint. It freezes for weeks, too, so why not? My family eats Carolina Chili Dogs so frequently that we never use the chili for anything else, but I'll bet if you spoon some over hamburger buns, sloppy-joe style, your kids will be grateful. Over the years I've noticed that a serving of chili tends to be about 2 tablespoons per hot dog at my house, so I freeze my chili in small batches, say about a half cup for the family or a cup for company dinners. Notice how much chili your family typically uses and freeze it in batches accordingly.

Serving: 8
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes

1. Begin making the Carolina Chili.

Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil while peeling and coarsely chopping the onion. Add the chopped onion to the beef. When the water boils, reduce the heat to medium. Stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt, and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up.

Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking. (See Note)

2. While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.

3. Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place each hot dog in a bun. Pass the chili and other condiments separately.

Notes: We prefer all-beef hot dogs. Several brands make "bun-length" hot dogs, and we like the way they truly do fill up the bun and the tummy, too.
To avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe. Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.

Make-ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. * If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat. * To reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.

Caramel Silk in a Jar

The silky smooth butter sauce is perfect for ice cream, cakes and desserts. You'll be tempted to eat it by the spoonful.

Caramel Silk in a Jar

1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
1 cup light corn syrup
2/3 cups LAND O LAKES ® Butter
1 1/3 cups whipping cream

Combine all ingredients except whipping cream in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (15 to 20 minutes). Stir in whipping cream; continue cooking 1 minute. Cool 5 minutes. Pour mixture into 5 (8-ounce) jars. Cool 15 minutes; cover. Store refrigerated.
Makes 5 (8-ounce) jars

Tuesday, August 11, 2009

Cheeseburger Pie

By Short Order Mom
The holiday rush is on and before you rush off to grab dinner at a not-so-cheap-or-healthy food joint, consider this quick and easy pie. Not only does it taste just like a burger from the local drive-through, it also happens to cost less per person; about $1.10 per serving. This was a winner with my entire family as long as I used the onion powder option over the real onion. Add a green salad rather than fries and a homemade milkshake for a dinner that's both fast and economical - and healthier than the alternative.

Hands-On Time: 15 minutes
Ready In: 30 minutes
Makes: 6 servings
Cost Per Serving: $1.10

1 can crescent rolls
1 pound ground beef
1/4 cup finely chopped onion OR 1 teaspoon onion powder
1/3 cup chopped dill pickle slices
2 Tablespoons ketchup
1 teaspoon prepared mustard
2 Tablespoons flour
2 Tablespoons dill pickle juice
2 Tablespoons milk
2 cups shredded American cheese, divided

Preheat oven to 375°.
Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.
Cook ground beef in a skillet until browned. Drain well.
Stir in onion, chopped pickle, ketchup and mustard.
Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
Remove from heat and add 1 cup of shredded cheese.
Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.
Garnish with extra ketchup, mustard and pickle slices.

Honey Mustard Cure

Honey Mustard Cure
courtesy Alton Brown
Show: Good Eats
Episode: Scrap Iron Chef

1 cup salt
1 cup sugar
2 ounces honey
3 tablespoons mustard powder
1 pound pork belly

In a small bowl, combine salt and sugar. Spread honey evenly over
pork belly, then coat with mustard. Spread the salt and sugar mixture
generously over the mustard. Place into a re-sealable plastic bag and
refrigerate for 3 days.
After three days have passed, remove the pork from the brine, rinse
the belly, and pat dry with paper towels. Lay on a rack over a sheet
pan and place in front of a fan for 1 hour to form a pellicle. Lay
the pork in the protein box of a cold smoker and smoke for 4 to 6
hours. Chill the meat in the freezer for 1 hour to stiffen for easy
slicing into strips of bacon. Slice what you need and keep the
remainder in a freezer safe bag in the refrigerator or freezer.

Place the strips of bacon onto a sheet pan fitted with a rack and
place into a cold oven. Turn the oven to 400 degrees and cook for
about 12 to 15 minutes, depending on how crispy you like your bacon.
Remove from rack and drain on paper towels.

Caramelized Onion and Mushroom Dip

Caramelized Onion and Mushroom Dip
Servings: About 2 Cups
2 tsp (10 mL) vegetable oil
2 onions, chopped
3 cups (750 mL) mushrooms, quartered (about 8 oz/250 g)
2 cloves garlic, minced
1/4 cup (50 mL) chopped fresh parsley
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1-1/4 300 mL) cups light sour cream
1/3 cup (75 mL) light mayonnaise
1/4 cup (50 mL) chopped fresh chives or parsley
In nonstick skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and cook, stirring often, until evenly golden, about 30 minutes.
Meanwhile, in food processor or using knife, finely chop mushrooms. Add to pan along with garlic, parsley, salt and pepper. Increase heat to medium-high; saut?ntil no liquid remains, 8 to 10 minutes. Scrape into bowl; let cool.
Stir in sour cream, mayonnaise and half of the chives; transfer to serving bowl. (Make-ahead: Cover and refrigerate for up to 3 days.) Sprinkle with remaining chives.

Apple Cinnamon Pizza

Apple Cinnamon Pizza
Servings: 8
1 12-inch (30 cm) unbaked pizza base
1/3 cup (75 mL) dried cranberries or raisins (optional)
3 cups (750 mL) finely chopped peeled apples
3 tbsp (50 mL) granulated sugar
2 tbsp (25 mL) butter, melted
1 tbsp (25 mL) lemon juice
1-1/2 tsp (7 mL) cinnamon
Place pizza base on 12-inch (30 cm) round pizza pan; sprinkle with cranberries (if using).
In bowl, combine apples, sugar, butter, lemon juice and cinnamon; sprinkle over base. Bake in centre of 450°F (230°C) oven for about 15 minutes or until crust is golden and slightly puffed and apples are tender. Let stand for 5 minutes; using scissors, cut into 8 slices.

Monday, August 10, 2009

Vegetable Bites

Cooking for One or Two Cookbook

CATEGORY: Appetizer
TIME: Prep: 20 min. + cooling

1 tube (4 ounces) refrigerated crescent rolls
4 ounces cream cheese, softened
1 tablespoon mayonnaise
1-1/2 teaspoons ranch salad dressing mix
1/2 cup finely chopped fresh broccoli
1/2 cup finely chopped fresh cauliflower
3 tablespoons diced sweet red pepper
3 tablespoons diced green pepper

Unroll crescent dough onto a baking sheet forming a 14-in. x 3-1/2-in. rectangle; seal perforations. Bake at 375° for 7-9 minutes or until golden brown. Cool completely on a wire rack.
In a large bowl, beat the cream cheese, mayonnaise and salad dressing mix until blended. Spread evenly over crust. Sprinkle with vegetables; gently press down. Cover with plastic wrap. Chill until serving. Cut into squares. Yield: 4 servings

Sesame seed and almond rolls

Pre heat oven at 180 C
8 sheets of phyllo pastry ,, cut in quarters
1 1/2 cups of toasted almonds
30grams of soft butter
1/2 cup caster sugar
5 tbsp of orange juice
1/2 tbsp of cinnamon

blend all the ingredients till a paste is formed. Put aside.
Melt some additional butter to brush over phyllo pastry, brush phyllo
pastry and spoon the Filling on the shortest edge roll once, tuck in
sides and continue rolling. Brush over with butter, place on grease
proof lined tray. Continue till all rolls are ready, pop in oven for
about 15 minutes. While that is baking make the sauce:

1 cup honey
4 tbsp of orange juice
1/4 cup of toasted sesame seeds

in a sauce pan melt honey and juice till liquid consistency.
Remove from heat, set aside. Once the rolls are ready put over a cake
grill and dip it in the sauce, then sprinkle sesame seeds. Quick and
easy to do!

Berry Jam Cookie Tart

3/4 cup of butter softened
1 cup of sugar
2 eggs
1 tsp dried lemon peel or fresh zest
2 cups of white flour
1 Tbl of almond extract
1 tsp of cinnamon
1/8 tsp of ground cloves
12 oz of berry jam. I used raspberry but you could use any berry jam. Blackberry would be great too. Don't use jelly. Use pure jam.

In a large mixing bowl add all ingredients except for the jam. Stir with a wooden spoon until you have completely mixed your dough. It will be slightly wet.

You'll need a tart pan with a removable bottom (10 inch). I used a fluted one so the finished tart looked a little fancier.

Grease the bottom and sides of the pan with butter spray. Put your dough in the pan. You are going to spread the dough across the bottom and up the sides of the pan. The easiest way I find to do this is to spread a sheet of cling wrap over the dough and then press down on the sheet so the dough squishes where you want it. This keeps the dough from sticking to your fingers. You can maneuver the sheet and the dough around. After you have it spread across the tart pan you want to press the sides up so the whole tart has a rim. This means the dough on the bottom of the pan will be at a lower level than the dough on the sides. The edge will be about 1" thick on the sides. This gives a nice rim around the top and a place for the jam to set inside.

Now spread your jam across the bottom of the tart, inside the rim. Spread gently with the back of a spoon so you can get a fairly uniform surface.

Bake the tart at 350 degrees for 40 minutes. The tart will be lightly browned on the edges. The edges will be fairly rigid. The jam might be a bit runny. Don't worry. Just lift the tart out carefully and set it on a hard surface to cool. As the jam cools the pectins that make jam cling together will kick back in and the filling in your tart will set up.

Cut into wedges and serve at room temperature. Simple pleasure.

Bean And Corn Burritos

Serving Size: 4
Main Ingredient:
Categories: *Sandwiches, Beans, Vegetables

-= Ingredients =-
Vegetable cooking spray
1/2 cup onion ; chopped
1/4 cup green pepper ; diced
1 teaspoon pickled jalapeno pepper ; minced
1 teaspoon ground cumin
1/8 teaspoon ground white pepper
1 16 oz can light red kidney beans ; drained and mashed
1/2 cup frozen whole kernel corn ; thawed and drained
4 8 inch flour tortillas
3/4 cup sharp cheddar cheese ; shredded low fat
1 cup commercial medium salsa
1/4 cup nonfat sour cream
Jalapeno pepper slices ; optional
Fresh cilantro sprigs ; optional

-= Instructions =-
Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion, green pepper, jalapeno pepper, and garlic; sauté until tender.

Stir in cumin and white pepper. Cook 1 minute, stirring constantly. Remove from heat; stir in mashed beans and corn.

Spread 1/2 cup bean mixture evenly over surface of each tortilla. Sprinkle 3 tablespoons cheese down center of each tortilla.

Roll up tortillas, and place seam side down on a medium baking sheet. Bake at 425~ for 7 to 8 minutes or until thoroughly heated. For each serving, top each burrito with 1/4 cup salsa and 1 tablespoon sour cream.

If desired, garnish with jalapeno pepper slices and fresh cilantro sprigs. Yield: 4 servings (355 calories [20% from fat] per serving).