Search This Blog

Sunday, October 31, 2010

Cherry Strudel

Source: Dessert - The Grand Finale

Total Time: 1 Hour 15 Minutes
Yield: Serves 6

1 can tart pitted cherries
1 tablespoon kirsch liqueur
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch dissolved in 1 tablespoon water
4 tablespoons unsalted butter, melted
8 sheets filo pastry
heavy cream, for serving

Preheat the oven to 375 degrees F.

Place the cherries and 1/4 cup of their liquid in a nonaluminum medium saucepan. Add the kirsch, sugar, cinnamon and cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Set aside to cool, about 30 minutes.

Place a piece of foil on a large baking sheet and brush with a little of the melted butter. Place 1 sheet of filo onto the baking sheet. Brush with melted butter and place a second sheet of filo over the first, and brush with melted butter. Repeat with all 8 sheets of the pastry. Spread the filling over the pastry, leaving a 1-inch margin on the long edges and a 2-inch margin on the short edges.

Fold the short edges in and loosely roll the pastry into a roll. Place the strudel, seam-side down, in the center of the baking sheet and brush the top with melted butter. Bake for 25 minutes, until the strudel is puffed and golden.

Slice and serve immediately, drizzled with the heavy cream.

Bierrocks II

Servings 6

1/2 pound lean ground beef
1 cup onions, chopped
3 cups cabbage, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup sharp Cheddar cheese, shredded
1 (1 pound) loaf frozen bread dough, thawed

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, cook meat over medium heat until it is browned. Stir in onions and cabbage; cover and cook for 15 minutes. Remove from heat and stir in salt, pepper and cheese; let cool.

Roll dough until it is about 1/4 inch thick. Cut into 6 squares and put meat filling on each square. Pinch dough together and place seam side down on cookie sheets. Let dough rise for 20 minutes, then bake in oven for 20 minutes or until brown.

Sauerkraut Supper


3 strips bacon
1-1/2 tbsp. flour
2 cans (large) sauerkraut
2 each medium potatoes, cubed; medium apples, cubed
3 tbsp. brown sugar
3 lb. Polish sausage, cut in pieces
3/4 cup water

Fry bacon until crisp, drain. Add flour to bacon drippings and blend
well. Stir in sauerkraut, mix well. Place sauerkraut mixture and bacon
pieces into a crockpot. Add all other ingredients. Stir thoroughly, cover
and cook on Low 7 - 9 hours or on High 3 - 4 hours.

Homestyle BFL Turkey Meatloaf Modified

70 Minutes to Prepare and Cook

2 lbs extra lean 99/1 ground turkey breast
1 cup white onion
4 egg whites
1 pkg Knorr's Vegetable Soup Mix
1/4 tsp pepper
1 cup ketchup
1 cup old-fashioned oats, uncooked

Preheat oven to 350 degrees. Then prep food. Put in casserole dish. Enjoy with mashed potatoes, green beans.

Number of Servings: 8

Recipe submitted by SparkPeople user LINDYFIT.

Fish with Tomato and Bacon

4-5 slices of streaky bacon

1/2 cup sherry or red wine
1 1/2 pounds of white fish fillets
2 teaspoons mild paprika
1 onion (thinly sliced)
3-4 tomatoes (sliced)
2 tablespoons thin cream or evaporated milk
1/2 tablespoons ketchup
chopped parsley for garnish
paprika for garnish

Fry the bacon for a few minutes, then add the sherry. Divide the fish into 4 or 5 portions and season with salt, pepper, and paprika. Place on top of the bacon. Add the onion and tomatoes. Blend the cream with the ketchup and add to the fish. Cover the pan and simmer very gently for 12-15 minutes. Do not cook too quickly or the cream will curdle. Place the fish and bacon on a serving platter without breaking the fillets. Pour the sauce, onions, and tomatoes over the fish and garnish with parsley and paprika. Serve with rice or potatoes.

This German recipe for Fisch Nach Art Atlantic Kuste will serve 4-5.

Read more:

Christmas Trees

Yield: 10 servings

3¾ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoon unsweetened cocoa powder
2 teaspoon ground ginger
3 teaspoon ground cinnamon
2 teaspoon ground cloves
1 cups butter, softened
1 cups granulated sugar
1 egg
½ cups molasses

Sift flour, baking soda, salt, cocoa and spices together. Beat butter, sugar, egg, and molasses in a large bowl until fluffy and light. Stir in the flour mixture, until well blended. Wrap dough in plastic wrap and chill several hours or overnight.

Roll out dough 1/3 at a time on lightly floured surface ¼" thick, and cut with floured tree shaped cookie cutter. Bake on lightly greased cookie sheets at 350 degrees for 8 minuets until edges are brown. Cool a few minuets on the cookie sheets, and then remove to cooling rack. Cool completely, frost with icing and decorate with sprinkles, jimmies, etc. Makes approx. 3 dozen cookies.

Combine 1 LB confectioners (10x) sugar, 1 tsp. vanilla extract, 1/3 cup water, and a few drops green food coloring in a medium bowl, stirring until smooth. Add more water, one teaspoon at a time, until spoon able and flows easily.

Saturday, October 30, 2010

Poached Halibut and Peppers

Makes: 4 servings

Prep: 20 minutes
Cook: 7 minutes plus 4 to 6 minutes per 1/2-inch thickness

1-1/2 cups dry white wine (sauvignon blanc or pinot grigio) or chicken broth
1 cup water
2 medium yellow sweet peppers, chopped (1-1/2 cups)
3 Tbsp. drained capers
4 cloves garlic, minced
1/4 to 1/2 tsp. crushed red pepper
4 halibut steaks (1-1/2 to 1-3/4 lb.) or 4 cod or other whitefish fillets
Salt and freshly ground black pepper
2 Tbsp. basil oil or olive oil
Coarsely chopped fresh parsley

1. For poaching liquid in a large skillet combine combine wine, water, sweet pepper, capers, garlic, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes, stirring occasionally.

2. Place fish in a single layer in the poaching liquid in the skillet. Season fish with salt and pepper. Spoon liquid over fish. Return to simmer. Cook, covered, 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes easily when tested with a fork. Remove fish to serving platter and pour poaching liquid to a small serving pitcher. Drizzle cooked fish with the basil oil or olive oil and a little of the poaching liquid. Sprinkle with parsley. Serve with remaining poaching liquid.

From BHG

Baked Potatoes with Herb Butter

Recipe courtesy Danny Boome, 2008

Cooking Time 40 minutes

2 large russet potatoes
1 stick butter, softened, plus more for brushing
Salt and pepper
2 garlic cloves, mashed into a paste
1 tablespoon finely chopped chives
Pinch salt and freshly ground black pepper

Preheat grill to medium.

With a fork prick the potatoes 4 to 5 times, smear them with a little
butter and sprinkle each potato with salt. Wrap in foil. Place the
potatoes on the grill and cook for 40 to 45 minutes turning every so

In a mixing bowl add butter, garlic, chives and pepper. Whip together
until well incorporated. Take a piece of plastic wrap and lay it on
the counter. Place the butter mixture on the plastic wrap and shape
into a log or place the bowl in refrigerator covered to firm it back
up. When your potatoes are cooked take butter out of the refrigerator,
slice open the potatoes and top with herb butter.


Yield: 4 Servings

1 ea Jalapeno Peppers; *
1 ea Clove Garlic; Finely Chopped
2 ts Vegetable Oil
1/8 ts Salt
1 x Pepper; Dash Of
1/3 c Whipping Cream
2/3 c Dairy Sour Cream

* Jalapeno peppers shoud be seeded and finely chopped. You should
use no more than 2 depending on how hot you want it.
Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes.
Remove from heat; stir in remaining ingredients including the creme fraiche.

Makes about 1 1/4 cups of sauce.
Gradually stir whipping cream into sour cream.
Cover and refrigerate up to 48 hours.

Fiesta de Mexico Casserole

1/2 bag corn tortilla chips, crushed

1 pound lean ground beef
1 can ranch style beans, undrained (or use chili beans)
3 cups Cheddar cheese, grated
1 can cream of celery soup
1 can cream of chicken soup
1 can diced tomatoes, undrained
1 can whole kernel corn with chilies, drained
2 teaspoons chili powder
1 medium onion, chopped

Preheat oven to 350° F. Brown ground beef and onion
in a skillet. Drain fat. In a separate bowl, combine
soups and chili powder, blend well. In an oven-proof
Dutch oven, make layers in the following order;
Crushed chips, corn, beef with onion, tomatoes, beans,
and soup mixture. Bake covered, in oven for 45
minutes. Remove and top with cheese. Place back in
oven without lid, and bake for 5 additional minutes,
or until cheese is completely melted. Serve topped
with sour cream and taco sauce, if desired. Can also
be served with rice.

Note: This can also be made in a crock pot. Spray
crock with non-stick spray. Make layers as above. Cook
on HIGH for 3 hours. Top with cheese for the last 15
minutes. You can also substitute Cream of Mushroom for
one of the cans of soup above.

Brats in Beer

30 to 36 appetizers

cooking time 4 to 5 hours

1-1/2 pounds bratwurst (about 5 or 6 links)
1 bottle (12 ounces) amber ale
1 medium onion, thinly sliced
2 tablespoons packed brown sugar
2 tablespoons red wine or cider vinegar
Spicy brown mustard
Cocktail rye bread

1. Combine bratwurst, ale, onion, brown sugar and vinegar in slow cooker. Cover; cook on LOW 4 to 5 hours.
2. Remove bratwurst and onion slices from juices in slow cooker. Cut bratwurst into 1/2-inch-thick slices. For mini open-faced sandwiches, spread mustard on cocktail rye bread. Top with bratwurst slices and cooked onion, if desired.

Tip: Choose a light-tasting beer for cooking brats. Hearty ales might leave the meat tasting slightly bitter

Friday, October 29, 2010

German-Style Beef Roast

Makes: 8 servings

Prep: 25 minutes
Cook: Low 8 to 10 hours, High 4 to 5 hours

1 2-1/2- to 3-pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Snipped fresh parsley (optional)

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.

2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

4. For gravy: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley. Makes 8 servings.

From BHG

Baked Potatoes with Creamy Herb Topping


4 small russet potatoes (about 1 1/4 pound total)
1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives

Preheat the oven to 450 degrees F.
Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.

Per Serving
Calories 180; Total Fat 3.5 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 6 g; Carb 33 g; Fiber 3 g; Cholesterol 0 mg; Sodium 50 mg


Categories : Sauces Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn Tomato paste -- (6 ounces)
2 tb Lemon juice
2 tb Dijon mustard
2 tb Horseradish cream sauce

Mix all ingredients together well. Refrigerate,
tightly covered, to serve as an accompaniment to
marinated chicken or with shrimp as a cocktail sauce.

Black Bean and Rice Enchiladas


TIME: Prep: 40 min. Bake: 30 min.

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup (4 ounces) shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.

4 Cheese Mexican Tortilla Appetizers

6 (6-inch) fajita-size flour tortillas

1 (16-ounce) can ORTEGA® Refried Beans
1/2 cup ORTEGA Taco Sauce - Medium
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced green onions, (about 3)
1/4 teaspoon crushed red pepper, (optional)
2 cups four-cheese Mexican blend, (8-ounces)

Preheat oven to 400ºF (205ºC). Place tortillas on baking sheet(s).
Bake for 3 to 4 minutes or until crisp.
Spread refried beans evenly on tortillas. Spread 1 tablespoon taco
sauce over beans. Top with bell peppers, green onions and crushed red
pepper. Sprinkle with cheese.
Bake for 7 to 8 minutes or until cheese is melted. Cut into wedges.

Makes 12 servings.

Thursday, October 28, 2010

German Chocolate Cake

Many folks in our area of Ohio are of German descent, so this recipe is especially appropriate for our region. This cake is my husband's favorite!

PREP 30 min.
COOK 30 min.
TOTAL 60 min.

1 package (4 ounces) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1-1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

1/2 teaspoon shortening
1 square (1 ounce) semisweet chocolate

Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.

In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.

Pour batter into prepared pans. Bake at 350° for 30 minutes, or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. Melt chocolate with shortening, stirring until smooth; drizzle down sides of cake. Yield: 12 servings.

One serving: 1 slice
Calories: 751
Fat: 42 g
Saturated Fat: 22 g

Bacon-Horseradish Potatoes


2 large or 3 medium Idaho potatoes
Drizzle extra-virgin olive oil
2 slices smoky bacon, finely chopped
1/3 cup sour cream
1 rounded tablespoon prepared horseradish
Freshly ground black pepper

Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.

While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.

Mash potatoes with bacon, sour cream, horseradish and pepper

Snack Oyster Crackers

MaryJane Swank

2 sm pkg Oyster Crackers
1 cup Salad Oil
1/2 tsp Garlic powder
1/2 tsp Lemon Pepper
1/2 tsp Dill Weed
1 pkg Hidden Valley Ranch original dressing

Mix all ingredients well

Red Lobster® Tartar Sauce

Here's a clone for that dollop of sweet, creamy goodness that

comes alongside your fish entree at the world's largest seafood
chain. I've received many e-mail requests for this one, and
there have been several versions posted on the TSR Message
Board. I think you'll find this never-before-revealed clone
recipe gives you a quick and tasty sauce that has the look
and flavor of the real thing. Use the sauce to dress up your
next home-cooked fish platter or as a spread on a variety of

1/2 cup mayonnaise
1 1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)
1 1/2 teaspoons sugar

1. Combine all ingredients in a small bowl.
2. Cover and chill.
Makes 4 servings.

Aguacate relleno (stuffed avocado)

Recipe By :Gino D'Acampo from Gino D'Acampo Returns to Mexico

Serving Size : 4 Preparation Time :0:00
Categories : Gino D'Acampo TP

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/2 lemon -- juice only
1/2 tsp Salt
1 tsp freshly ground black pepper
2 tbsp Olive oil
55 g cooked rice
1 ripe tomato -- seeded and diced
4 Spring onions -- sliced
1 garlic clove -- chopped
1 tbsp chopped fresh Coriander
2 ripe avocados

1. In a small bowl, combine the 2 teaspoons of the lemon juice with
the salt and pepper. Slowly whisk in the olive oil and set aside.

2. In another bowl, combine the rice, tomato, spring onions, garlic
and coriander. Add lemon juice dressing and mix evenly.

3. Slice avocados lengthwise into four halves; remove pits. Sprinkle
the remaining lemon juice over avocados.

4. Spoon rice mixture into each avocado half and serve.

"Gino D'Acampo's light avocado starter is filled with savoury rice
stuffing and complemented with a piquant lemon dressing"
Cuisine:  "Mexican"

Wednesday, October 27, 2010

Früchtebrötchen (Small Fruit Bread Loaves)

This recipe is the favorite of a sister back in Germany. When you're far from home, a delicious way to remember family members is by baking treats you've shared together.

40 cookies

3-1/2 tablespoons each of raisins, dried apricots and hazelnuts
3 tablespoons rum
1/2 cup, plus 2 teaspoons softened butter
1/2 cup plus 2 teaspoons sugar
2 eggs
1 cup, plus 4 teaspoons flour
1/4 teaspoon baking powder
a pinch of cinnamon
a pinch of salt
1/2 cup, plus 2 teaspoons powdered sugar
1 tablespoon lemon juice
baking paper

Preparation time 40 minutes. Preheat the oven to 375° F.

Rinse the raisins and apricots with hot water, drain and towel dry. Chop the apricots into small pieces. Coarsely chop the hazelnuts. Place the raisins, apricots and hazelnuts in a bowl, pour in the rum, cover and set aside.

Whip the butter and sugar until light and fluffy. Little by little, add the eggs, the flour mixed with the baking powder, the cinnamon and salt. Beat vigorously by hand for 10 minutes or about 4 minutes on low speed with a mixer. Stir in well the mixture of rum, fruit and nuts.

Cover baking sheet with baking paper. Use two teaspoons to drop 40 small scoops of dough. Place the baking sheet on the middle rack and bake until golden brown, about 15 minutes.

Sift the powdered sugar, add the lemon juice and, if necessary, a few drops of water to form a thick icing. Remove the small "bread loaves" from the baking sheet and place on a cookie rack. Ice while still warm.

Bacon and Cheddar Mashed Potatoes

You'll make this recipe time and again. Tailor the flavors to suit your preferences by using Swiss cheese instead of cheddar or proscuitto instead of bacon.

Yield: 8 servings (serving size: 3/4 cup)

2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.

Cooking Light, OCTOBER 2002

Tangy Bacon Roll-Ups

2 cans (8 ounces each) whole water chestnuts (30 chestnuts), drained

1 package (2.1 ounces) fully cooked bacon slices (15 slices)
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
2 garlic cloves, pressed

Preheat oven to 400°F. Line cookie sheet with an parchment paper; set aside. Drain water chestnuts; set aside.

Cut bacon slices crosswise in half. Wrap bacon slice around each water chestnut; secure with a wooden pick.

In a saucepan, combine brown sugar, ketchup, vinegar, mustard and garlic.

Bring to a boil over medium heat; reduce heat to medium-low and cook 5 minutes or until sauce thickens, stirring occasionally. Remove from heat.

Carefully dip each wrapped water chestnut into sauce; gently tap against edge of saucepan to remove excess sauce and place on pan.

Bake 18-20 minutes or until sauce is thick and darkened. Remove pan from oven to a cooling rack.

Carefully remove water chestnuts to serving platter. Serve warm.

Yield: 30 appetizers

Szechuan Guacamole

From Rhonda Parkinsons

Szechuan and Mexcian cuisine come together in this spicy appetizer

Yields about 1 cup

1 large ripe avocado, pitted and peeled
1 clove garlic, minced or pressed
1/2 teaspoon minced ginger
1/4 teaspoon five-spice powder
1/4 to 1/2 teaspoon Sichuan hot bean sauce or Oriental chili paste
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
1 teaspoon lemon juice
2 tablespoons chopped cilantro
1 teaspoon sesame seeds, toasted
Salt, to taste
2 tablespoons diced tomato or red bell pepper
2 tablespoons finely chopped red onion

Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, hot bean sauce, sesame oil, soy sauce, lemon juice, and cilantro. Coarsely mash avocado with a fork or potato masher, incorporating seasonings. Add salt to taste. Stir in the tomato and chopped red onion. Serve with shrimp chips.

Bored with salsa? Liven up your nachos and burritos with this tasty recipe.

4 avocado
1 medium tomato, seeded and diced
1/4 cup onion, peeled and diced
1 serrano chile, seeded and diced
1/4 cup crema (or sour cream)
1/8 cup cilantro leaves, coarsely chopped
2 tablespoons lime juice
salt and pepper to taste

Mash 2 of the avocado with the back of a fork or other mashing utensil. Add in the serrano, onion and cilantro. Fold in crema and lime juice. Add salt and pepper to taste. Dice the remaining avocado into 1/4 - 1/2 inch cubes. Fold the diced avocado and tomato into the mashed avocado mixture. Serve immediately.

Homemade Worcestershire Sauce

Consider making your own Worcestershire sauce at home. It does contain a lot of ingredients, but the method is very simple and easy.

2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced

Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes.

Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate

Tuesday, October 26, 2010

Sweet Potatoes and Apples Au Gratin

From the look of the photo, I'd double the recipe to fit in a normal size lasagna pan...

Will give it a try before Turkey Day I hope....

3 cups thinly sliced tart apples (about 3 large)
1 teaspoon lemon juice
3 pounds sweet potatoes (about 5 medium), peeled and thinly sliced
1/4 cup maple syrup
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup soft bread crumbs
2 teaspoons olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cider vinegar

Place apples in a large bowl; sprinkle with lemon juice. Add the sweet potatoes, syrup, butter, salt and pepper; toss to coat.

Transfer to a 3-qt. Baking dish coated with cooking spray. Bake, uncovered, at 400° for 35-40 minutes or until apples are tender, stirring once.

In a small bowl, combine the bread crumbs, oil, cinnamon, nutmeg and vinegar; sprinkle over potato mixture. Bake 10-15 minutes longer or until topping is golden brown.

12 servings

Haselnussplätzchen (Hazelnut Cookies)

For many German working mothers, it is still very important to find the time to bake "from scratch." This recipe comes from a working mother who likes not just the cookies' taste, but the recipe's versatility. From one basic recipe you can easily make three types of cookies.

About 40 cookies

1 cup, plus 4 teaspoons powdered sugar
3/4 cup, plus 2 tablespoons ground hazelnuts (almonds or coconut may be substituted)
2 egg whites

Baking wafers - 3 inches (these crisp, flat wafers are widely used in European baking and are available in specialty food stores in the U.S.)

Mix together all ingredients. Use a teaspoon to drop small scoops of dough onto the baking wafers (the wafers make it easy to remove the cookies from the cookie sheet). Place on a cookie sheet on the second shelf from the bottom of the oven. Bake until golden brown at 350-375 for 20 minutes.

Zesty Mexican Chicken

Healthy Cooking

June/July 2009 issue

A hint of lime juice helps tame the heat in this zesty, tender chicken with crunchy vegetables. And because it’s all prepared in the slow cooker, you and your kitchen will stay cool, too! Michelle Sheldon - Middletown, DE

METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 3-1/2 hours

6 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) diced tomatoes
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked rice

Place chicken in a 3- or 4-qt. slow cooker coated with cooking spray.

   In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken.

    Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

One serving:1 chicken breast half with 1/2 cup rice and 1/2 cup tomato mixture
Calories: 256,

Herbed Cream Sauce

1/4 cup flour

1/4 cup finely chopped onion
1/4 cup dry white wine
1 (13 3/4 oz) can chicken broth
2 tablespoons butter
2 tablespoons chopped cilantro
1 clove garlic, finely chopped
1/2 teaspoon paprika
1/2 cup heavy cream
1/8 teaspoon salt
Pinch white pepper

Add flour to a saucepan. Whisk in broth over heat, simmer 10 min. or until thickened and smooth. Melt butter in saucepan. Add onion, garlic and paprika, saute until onion is softened. Add wine, cook until reduced by half. Whisk in broth mixture, simmer 5 min. Strain sauce. Add cream and cilantro. Season with salt and pepper. Keep warm until serving. Goes good with chicken and mashed potatoes.

Candy Cane Loaves

Category: Christmas Appetizers and Snack

Serves/Makes: 4 loaves
Difficulty Level: 3
Ready In: 2-5 hrs

1 package active dry yeast
1 cup sugar
1/2 cup water (110 to 115 F)
1/2 cup butter, melted
3/4 cup warm milk (110 to 115 F)
2 teaspoons salt
4 eggs
7 1/2 cups all-purpose flour

1 cup chopped walnuts
1 cup packed brown sugar
1 cup chopped dates
2 teaspoons ground cinnamon
1/4 teaspoon allspice
3 tablespoons butter, melted

2 cups powdered sugar
4 tablespoons warm milk
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 cup chopped walnuts

In a mixing bowl, dissolve yeast in water and milk. Add eggs, sugar,
butter, salt and 3 cups flour; beat until smooth. Add enough remaining
flour to form a soft dough. Turn onto a floured surface; knead until
smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once
to grease top. Cover and let rise in a warm place until doubled, about
1 to 1 1/2 hours.

For the filling: Combine nuts, brown sugar, dates, allspice and
cinnamon; set aside.

Punch dough down and divide into fourths. Roll one portion into a
12 x 7-inch rectangle. Brush with some butter; sprinkle with 2/3 cup
filling. Roll up, jelly roll-style, starting with a long side; pinch
to seal. Place on a greased baking sheet; shape top to form a cane.
Repeat with remaining dough, filling and butter. Cover and let rise
until doubled, about 35 minutes.

Bake at 350 degrees for 25 minutes or until golden brown. Cool on
wire racks.

For the glaze: Combine the first five glaze ingredients; drizzle
stripes over loaves. Sprinkle with nuts.

Monday, October 25, 2010

Wiener Vanillekipferl (Viennese Vanilla Crescents)

This recipe was described as "always the first to go." A favorite with one husband and multiple sons, perhaps this is a good cookie to try when you want a special treat for a household of men.

3-1/2 tablespoons unpeeled almonds
3-1/2 tablespoons hazelnuts
1-1/4 cup flour
1/4 cup, plus 1 tablespoon sugar
a pinch of salt
1/2 cup, plus 6 tablespoons butter, cold and cut into small pieces
2 egg yolks
5 packets vanilla sugar (available at specialty food stores)
1/2 cup powdered sugar

Pour boiling water over the almonds, remove the skins and finely chop. Finely chop the hazelnuts. Sift the flour onto a large wooden board. Make a well in the flour and add the almonds, hazelnuts, sugar, salt, butter and egg yolks. Knead dough until it is smooth and pliable, but do not over knead. Wrap the dough in aluminum foil and let rest for 2 hours in the refrigerator.

Preheat the oven to 375° F. Divide the dough and form into several pencil-thick rolls. Cut the rolls into 2 inch lengths and bend into crescent shapes. Place on cookie sheets and bake on middle rack until golden brown, about 10 minutes.

Stir the vanilla sugar and powdered sugar together in a shallow bowl. Carefully dip the still warm crescent cookies in the sugar.

Tip: to store the cookies so they won't break, stack them lengthwise between wax paper in a cookie tin.

Sweet Potato Napoleon with Wild Mushrooms

4 servings

1 red sweet potato, baked and peeled
1 white sweet potato, baked and peeled
2 tablespoons butter plus 2 teaspoons
1/2 sweet onion, half moons
1 ½ cups combination dried morel, chanterelle, and shitake mushrooms
6 large scallops, sliced in half
1-box brown rice lasagna noodles
Crispy onion pieces (canned are fine or make your own)

1/3 cup wheat-free tamari soy sauce *
1/2 cup Mirin rice wine or a sweet white wine *
juice of 1/2 lime *
1 tablespoon sesame oil *
1 tablespoon fresh ginger juice *
1 tablespoon agave syrup *
1/2 cup water

1. Place the scallops in a glass dish. Whisk together the marinade ingredients and pour over scallops. Cover and marinate overnight in the refrigerator.
2. Mash sweet potatoes (separately) with 1 tablespoon butter each. Set aside.
3. Slice the onion in thin half moons.
4. Soak the mushrooms in hot water for 15 minutes, squeeze out the water (keep to add to stock or sauce) and thinly slice.
5. Cook pasta in water in large pasta pan or skillet until al dente. Drain and set aside.
6. Melt 2 teaspoons butter in heavy skillet and cook mushrooms and onions until tender.
7. Spray a heavy skillet with oil and heat on high. Sear the scallops until browned on both sides.
8. Add 1/3 cup of marinade to mushroom and onion combination and reduce to 1/2 cup.
9. Add 1/2 cup of marinade to scallop pan and reduce by half.
10. Slice the lasagna noodles to serving size and assemble on individual plates. Alternate layers of pasta and sweet potato using 3 layers of pasta and 2 layers of potato.
11. Top the napoleon with the seared scallops plus reduction, spoon on the mushrooms then spoon the reduced marinade over the top.
12. Sprinkle with the crispy onions and serve.

Turkey Spaghetti Sauce

This is rich, homey and flavorful, but lower in sodium than

jarred meat sauce. Jennifer Kolb — Overland Park, Kansas
15 Servings
* Prep: 25 min.
* Cook: 40 min.

* 1 pound Italian turkey sausage links, casings removed
* 1/2 pound extra-lean ground turkey
* 1-3/4 cups sliced fresh mushrooms
* 1 medium green pepper, chopped
* 1 medium onion, chopped
* 1 can (29 ounces) tomato puree
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 can (6 ounces) tomato paste
* 2 bay leaves
* 1 tablespoon dried oregano
* 1 teaspoon garlic powder
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* Hot cooked multigrain spaghetti

* Crumble sausage and turkey into a large nonstick skillet coated
with cooking spray. Add the mushrooms, green pepper and onion.
Cook and stir over medium heat until meat is no longer pink;
drain. Stir in the puree, tomatoes, tomato paste, bay leaves and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
* Discard bay leaves. Serve desired amount with spaghetti. Cool
remaining sauce; transfer to freezer containers. Freeze for up
to 3 months.
* To use frozen sauce: Thaw in the refrigerator overnight. Place
in a saucepan and heat through. Yield: 7-1/2 cups.

Nutrition Facts: 1/2 cup (calculated without spaghetti)
equals 103 calories, 3 g fat (1 g saturated fat), 24 mg cholesterol,
325 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein.
Diabetic Exchanges: 2 vegetable, 1 lean meat.

Turkey Spaghetti Sauce published in Healthy Cooking
December/January 2010, p47

Stuffed Cherry Tomatoes

36 cherry tomatoes

1 package (8 oz) cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped fresh parsley

Place tomatoes stem-side down; make an "X" cut down to about 1/4-inch from the bottom of each tomato. Spread carefully to open. In a small bowl, combine cream cheese, dressing mix, and milk. Blend well. Fill each tomato with about 1 teaspoon of the cream cheese mixture. Sprinkle tops with chopped parsley. Refrigerate for up to 6 hours before serving.


Suggested combinations:

Dark Opal Basil Vinegar: dark opal basil, white wine or champagne

Basil Chile Garlic Vinegar: fresh basil, peeled cloves of 2 or 3
heads of garlic, and about 6-15 red chiles, cover with warm red wine

Gingered Thai Vinegar: reddish purple Thai basil, 1/2 lb peeled and
sliced ginger, and 1-2 T Szechuan pepper, rice wine vinegar.

Chive Vinegar: chives (including chive blossoms), combination of other
herbs if desired, white wine vinegar

Dilly Vinegar: fresh dill (stems & stalks, flower heads & unripened
seeds), few teaspoons of dried dill seeds if desired, spiraled peel
of 1 or 2 lemons is nice along with the peeled cloves of a head of
garlic or several chopped shallots, cover with white wine vinegar or
champagne vinegar.

Lovely Lemon Vinegar: lemon balm, lemon basil, lemon thyme, lemon
verbena, root stalks of lemon grass (sliced and slightly crushed),
spiraled peels of 2 or 3 lemons, white wine or champagne vinegar.
Garden Mint Vinegar: fresh mint (experiment with a combination of
mints), spiraled peels of 1 or 2 lemons and garlic may be added,
white wine vinegar or apple cider vinegar.

Oregano-Chile-Garlic-Vinegar: fresh oregano, 2 or 3 heads of peeled
garlic, 6-15 dried red chiles, cover with red wine vinegar

Texas Cider Sage Vinegar: sage leaves and only tender stems, 5 or 6
small cinnamon sticks, 1 t of whole allspice, and 1/2 teaspoon whole
cloves, cover with apple cider vinegar

Chinese 5 Vinegar: peel & slice 1/2 lb ginger; peel the cloves of 2
or 3 heads garlic, mash slightly 6 lemon-grass stalks & slice into
1-inch pieces, add 12-15 dried red chiles, cover with (end missing)

From The Herb Garden Cookbook by Lucinda Hutson, Austin: Texas Monthly
Press, 1987, ISBN# 0-87719-080-1 Converted by MMCONV vers. 1.00
Submitted By HELEN PEAGRAM MSG# 9262
Posted to MM-Recipes Digest V3 #217
Date: Sun, 11 Aug 1996 17:40:08 -0500
From: (S.Pickell)

Sunday, October 24, 2010

Spicy Sweet Potato Wedges

These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper

Preheat oven to 500°

Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

Yield: 8 servings (serving size: 3 wedges)

Have a gingerbread house party

By The Canadian Living Test Kitchen

Photography by Frank Grant

Kids, candies and gingerbread are a dynamite idea for an afternoon of holiday fun. You'll find everything you need here - from a pre-party checklist to full-size pattern pieces and nifty decorating ideas. Best of all, our easy gingerbread dough is make-and-bake-ahead.

2/4 lb (375 g) Smarties
2 pkg (each 100g) multi-coloured jelly beans
1 pkg (4 oz/113g) cinnamon hearts
1 pkg (4oz/113g) multi-coloured candy shot
2 pkg (each 4pz/113 g) red and green sugar sprinkles
1 jar (2 oz/50 g) silver dragées
12 green gumdrops
12 mini candy canes
12 gummy bear candies
12 licorice Allsorts
1 pkg (200g) peppermints
1 pkg (250 g coloured mini marshmallows
1 pkg (200g) spearmint leaves
other candies, as desired

5 sturdy paper plates
Waxed paper and plastic wrap
10 Popsicle sticks
5 paper cups
2 sq m (20 square feet) tinted cellophane
5 m ribbon

Preparing for the party

Several days before:

Prepare Gingerbread Dough
While dough chills, cut out waxed paper pattern pieces (click here to download a pdf of gingerbread house pattern pieces)

Bake gingerbread pieces; store in airtight containers for up to 3 weeks.
Make Royal Icing; refrigerate in airtight container for up to 3 days.

Just before the party:

Protect table with plastic or disposable cover. Set out a waxed paper place mat for each child.
Assemble kit for each child consisting of one house base, two sides, one front and one back cookie piece. (Reserve roof pieces to give out once walls have dried.) Place kits on paper plates and set at each place.
Divide Royal Icing among paper cups; cover with plastic wrap and set out at each place, along with two Popsicle sticks.
Place candy decorations in bowls in centre of table.
Cut ribbon lengths and 60 cm (2-foot) squares of tinted cellophane to wrap finished gingerbread houses in, so the can be carried home.
Have damp cloths and paper towels available for wiping hands.

Quick Mexican Pork Mole

Prep Time: 10 min Total Time: 25 min Makes: 4 servings

What You Need

1/2 cup chopped onion
1 clove garlic, minced
1 Tbsp. oil
1 lb. pork tenderloin or boneless skinless chicken breasts, cut into
bite-sized pieces
1/2 cup KRAFT Original Barbecue Sauce
1 square BAKER'S Unsweetened Chocolate, finely chopped
1/2 tsp. crushed red pepper
2 cups hot cooked rice

COOK and stir onion and garlic in hot oil in large skillet on medium
heat until tender. Increase heat to high. Add pork; cook and stir 5
min. or until pork is golden brown on all sides.

ADD 1/2 cup water, barbecue sauce, chocolate and crushed red pepper;
mix well. Bring to a boil; cover. Reduce heat to medium-low; simmer 10
min. or until pork is cooked through, stirring occasionally.

SERVE over rice.
Kraft Kitchens TipsFood FactsTraditional Mexican mole sauce is a heady
mixture of chilies, spices, fruit and unsweetened chocolate, often
served with chicken or pork. This simplified version has lots of
flavor, just like the original, but with a fraction of the ingredients.

Pineapple-Orange Cranberry Sauce

This delicious and flavorful side dish comes together in no time at

all! The quick, versatile and healthy recipe comes from Adrienne
Nicchio of North Merrick, New York.

This recipe is:  Quick

* 11 Servings
* Prep/Total Time: 5 min.

* 1 can (14 ounces) whole-berry cranberry sauce
* 1 can (11 ounces) mandarin oranges, well drained
* 1 can (8 ounces) crushed pineapple, well drained
* 1/4 cup chopped pecans, toasted

* In a small serving bowl, combine the cranberry sauce, oranges
and pineapple. Stir in pecans just before serving. Refrigerate
leftovers. Yield: 2-3/4 cups.

Pineapple-Orange Cranberry Sauce published in
Simple & Delicious November/December 2007, p47

Mango Ginger Dipping Sauce

Categories: Sauces, Dips, Hot, Fruits/nuts, Condiments

Yield: 3 Cups

2 c Pureed ripe mangos. (about
2 to 3 mangos)
2 ts Grated, peeled fresh ginger
Marinated in 2 tbs. rice
4 tb Tabasco Habanero Sauce
1 Clove garlic, chopped
3/4 ts Yellow curry powder
Juice of 1 orange
3 tb Extra virgin olive oil

In a blender, use the puree setting to blend together all ingredients until
the sauce is very smooth. Serve at room temperature in small individual

Excellent with chicken, pork, shrimp or fish as a dippin sauc
Martinique Bistro, New Orleans, Louisiana
Posted to MM-Recipes Digest V3 #317

Date: Tue, 19 Nov 1996 13:16:28 -0500

Saturday, October 23, 2010

Sweet Potato Pie

Serves 8 Hands-On Time: 15m Total Time: 2hr 00m

2 tablespoons unsalted butter, at room temperature
1/3 cup light brown sugar
1 large egg
1 tablespoon fresh orange juice
1 tablespoon honey
1 large sweet potato, cooked and mashed
1/2 12-ounce can evaporated milk
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 9-inch refrigerated pie crust

Heat oven to 350° F.
In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes. Add the egg, orange juice, and honey and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine.
Pour the sweet potato mixture into the crust. Bake until the filling is set, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature.

By Sara Quessenberry and Rori Trovato, November 2006
Browse Similar Recipes:

Quick Tip
The pie can be prepared and stored at room temperature, loosely covered with foil, up to 1 day in advance.

Nutritional Information
Per Serving
Calories 127Calories From Fat 43 Fat 6g  Sat Fat 3g
Sodium 112mg  Carbohydrate 17g  Fiber 1g  Sugar 13g  Protein 3g

Ellie's Garlic "Fries"

By Ellie Krieger, MS, RD

Image: Courtesy of Christopher Hirsheimer

I have to confess, French fries are one of my favorite foods. I can't resist them, whether they are from a fast-food drive-through or a fine restaurant. Luckily, these garlic-laced "fries" satisfy my cravings in a more healthful way. They come out golden brown, tender on the inside and crisp outside. A final toss with chopped parsley gives them that real French bistro feel.

3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1/2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley

Cooking Instructions
Preheat the oven to 450 degrees F.

Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.

Cut the potatoes into 1/4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.

Remove the potatoes from the baking sheet with metal spatula. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste. Serve immediately.

Spicy Sausage Pizza Dip


1 lb Italian sausage
2/3 cup chopped onion
4 cloves garlic, minced
2 (15 ounce) cans tomato sauce
1 (14 1/2 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
4 teaspoons dried oregano
1 tablespoon dried basil
2 teaspoons sugar
1/4 teaspoon cayenne pepper (or to taste)
1/2 cup chopped pitted ripe olives (optional)
breaded mozzarella cheese sticks
tortilla chips

1. Cook the sausage, onion, and garlic in a large non-stick skillet until meat is no longer pink and onion is tender; stir to crumble sausage as you cook; drain mixture well.
2. Add sausage mixture to a 4-quart slow-cooker.
3. Add in the next 7 ingredients; stir to combine.
4. Cover and cook on LOW for 5-6 hours.
5. Add in olives; stir.
6. Serve with breadsticks, fried breaded mozzarella cheese sticks, or tortilla chips as dippers.

Pecos Pork Chops

Texas-sized flavor with very little effort!

1 lb. pork chops
1 cup tomato sauce
3 Tbsps. chili sauce
1 1/4 Tbsps.Worcestershir e sauce
1 1/2 Tbsps. lemon juice
2 tsps. Dijon mustard
1/2 tsps. paprika
1/8 tsp. ground cumin
salt and pepper to taste

Arrange pork chops in a single layer in medium/large baking
dish. Combine remaining ingredients; pour over chops. Cover;
refrigerate at least 4 hours or overnight. Remove chops from
marinade; grill over medium/high heat until done or bake chops,
covered, for 1 hour at 325F until done.

Orange Hollandaise Sauce

Try drizzling this sauce over your salmon fillets or steaks.

1 cup (2 sticks) unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
1/2 teaspoon salt
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
Cayenne pepper, to taste

Melt butter slowly, then let it cool to lukewarm. In a food processor, combine egg yolks, lemon juice, and salt by turning the motor on and off briefly. With the processor running, add the warm butter in a stream. Add the remaining ingredients and blend until well combined.

Friday, October 22, 2010

Parsley Potatoes

Holiday 2001 By: Lucy Waverman

from LCBO Food and Drink
These potatoes reheat very well in a skillet.

2 lbs (1 kg) small red or white potatoes, scrubbed
¼ cup (50 mL) butter
2 tbsp (25 mL) parsley
Salt and freshly ground pepper

1. Place potatoes in pot of salted cold water. Bring to boil. Boil until crisp-tender, about 10 to 12 minutes. Drain.

2. Heat butter in skillet over medium heat. Add potatoes and sauté until coated in butter. Sprinkle over parsley and season with salt and pepper. Cover pan and steam for 5 minutes or until potatoes are completely cooked.

Serves 6

Marmalade- and Ginger-glazed Sweet Potatoes

Notes: Prepare through step 3 up to 1 day ahead; cool, cover, and chill. Reheat, covered, in a 325° oven (350° if baking with a turkey at that temperature) until hot in the center, 25 to 35 minutes, then continue with step 4.

Yield: Makes 8 servings

2 pounds sweet potatoes or yams (each 2 to 2 1/2 in. wide)
1 orange (about 2 1/2-in. diameter; 6 oz.), rinsed
2/3 cup orange marmalade
1/2 or 1/3 cup plus 1 tablespoon brandy or orange juice
2 tablespoons butter or margarine, melted
1/4 cup finely chopped crystallized ginger
About 1/2 teaspoon salt

1. Peel sweet potatoes and cut crosswise into 1/4-inch-thick slices. Cut unpeeled orange in half through stem, then crosswise into 1/4-inch-thick slices, discarding end pieces and seeds.

2. In a large bowl, mix 1/3 cup marmalade, 1/2 cup brandy (1/3 cup if using yams), butter, ginger, and 1/2 teaspoon salt. Add sweet potatoes and mix to coat. Arrange slices in rows in a single layer, overlapping them slightly, in a shallow 3-quart casserole (such as a 9- by 13-in. baking dish), interspersing the orange slices evenly throughout. Drizzle any of the remaining brandy mixture over the sweet potatoes. Cover tightly with foil.

3. Bake in a 325° regular or convection oven (350° if baking with a turkey at that temperature) until sweet potatoes are tender when pierced, 50 to 60 minutes.

4. In a small bowl, mix remaining 1/3 cup marmalade and 1 tablespoon brandy. Uncover sweet potatoes and brush marmalade mixture evenly over the top. Broil 6 inches from heat until lightly browned, 8 to 10 minutes. Add more salt to taste.

Nutritional Information
Calories:242 (12% from fat)
Fat:3.1g (sat 1.8)

Sunset, NOVEMBER 2001

Sopa de Lima (Yucatan Lime Soup)

courtesy Emeril Lagasse, 2006

Show: Emeril Live
Episode: Mexican Mania with Rick Bayless

8 corn tortillas
1/2 cup vegetable oil
1 medium onion, chopped
1 celery rib, thinly sliced
1 carrot, thinly sliced
1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried Mexican oregano, crumbled
1 large tomato, peeled and chopped
8 cups chicken stock or canned low sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts
2 green onions, finely chopped
3 limes, juiced (about 1/3 cup)
1 large avocado, peeled, pitted and coarsely chopped
2 tablespoons chopped fresh cilantro leaves

Cut the tortillas into 1/4-inch strips. Heat the oil in a medium
skillet and, when very hot, fry the tortilla strips, in small
batches, until lightly golden and crisp, 30 seconds to 1 minute.
Transfer to paper towel lined plate to drain. Season with salt, to
taste. Repeat until all tortilla strips have been fried. Set fried
tortilla strips aside and reserve the vegetable oil.
Transfer 1 tablespoon of the reserved cooking oil to a large saucepan
and add the chopped onion, celery, carrot, and jalapeno pepper. Cook
over medium-high heat, stirring occasionally, until vegetables have
softened, about 4 minutes. Add the garlic, bay leaf, and Mexican
oregano and cook, stirring, for 1 minute. Add the tomato and season
lightly with salt. Cook, stirring, until the tomato is softened and
has released its liquid and the mixture is nearly dry, 4 to 5
minutes. Add the chicken stock and chicken breasts and bring to a
boil. Reduce heat to a slow simmer and cook until the chicken is just
cooked through, 12 to 15 minutes. Remove chicken from the soup and
set aside until cool enough to handle. Allow soup to continue

When the chicken has cooled a bit, shred into bite size pieces and
return to the pot along with the green onions and lime juice. Cook
for 5 minutes, or until the chicken is heated through and the soup is
piping hot. Season the soup, to taste, with salt and ladle the soup
into wide soup bowls, with a handful of tortilla strips added to each
bowl. Garnish with the avocado and cilantro and serve immediately.

Lemony, Light Hollandaise Sauce

Try this version of hollandaise for topping crepes and baked seafood. Its texture is a bit thinner than classical hollandaise, and the lemon component is more pronounced.

2 egg yolks
1 stick butter, softened
2 Tbs. lemon juice
Pinch cayenne

1. Briskly whisk the egg yolks with 1 Tbs. warm water in a metal
bowl set over a pot of simmering but not boiling water until they
begin to noticeably thicken. If the eggs appear to be curdling,
take the bowl off the heat, but keep whisking. Keep going back
and forth from the heat until the mixture is uniform in texture
and much lighter in color.
2. Adding the melted butter, a pat at a time, while whisking.
After about a fourth of the butter is in there, you'll see a major
change in the texture of the sauce. At that point, you can step up
the addition of the butter a bit, and keep going till all the butter
is incorporated.
3. Whisk in the cayenne and lemon juice. Serve right away.

Makes about 2/3 cup.

Jalapeno White Sauce

2 cups heavy cream

1 cup sour cream
1 teaspoon chicken base, paste type or dry granules
2 tablespoons butter, melted
1 tablespoon flour
1 pickled jalapeno, minced
1 tablespoon juice from the jar of jalapenos
2 ounces shredded cheese, equal amounts of Jack and Cheddar

Heat the heavy cream in a heavy saucepan over high heat.When the
cream is just ready to boil, stir in sour cream. After sour cream dissolves,
reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.
While cream is heating, make a roux by warming the butter in a saucepan
over medium heat, adding flour and whisking with a wire whip until mixture
starts to turn pale gold. Just before the cream/sour cream mixture is ready
to boil again, add the roux, whisking briskly and constantly until roux is
incorporated. Remove from heat; stir in minced jalapeno and cheeses.
Mix to melt the cheese. Makes about 3.5 cups.

This is a wonderful dip for corn chips but can also be used as a sauce over
baked chicken or fish. The amount of heat can be increased by adding more
than one minced jalapeno.

Recipe from Brigantine and Miquel's Restaurant, San
Diego, CA

Thursday, October 21, 2010

Parsnip and Potato Pancake

Autumn 2006 By: Jennifer McLagan

from LCBO Food and Drink
This makes an excellent side dish or serve it topped with very thinly sliced smoked ham for lunch or as an appetizer.

3 large parsnips, peeled
2 Yukon Gold potatoes peeled, cut into quarters,
¼ cup (50 mL) chopped parsley
2 tsp (10 mL) kosher salt
2 tsp (10 mL) ground cumin
Freshly ground pepper
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) unsalted butter

1. Using a food processor with a coarse grater blade or a box grater, grate the parsnips. Place them in a large bowl. Grate the potatoes, then tip them onto a clean cotton towel or paper towels and blot any excess moisture, add to the parsnips in the bowl. (You should have about 8 cups/2 L of grated vegetables). Add the chopped parsley, salt, cumin and lots of freshly ground pepper and mix well.

2. In a large 10-inch (25-cm) nonstick frying pan, heat half the oil and the butter over medium heat. Add the parsnip-potato mixture and spread out to form an even layer in the frying pan, patting down gently. Lower the heat to medium-low and cover with a lid. Cook for 20 minutes, lifting the lid several times and wiping off the moisture that has accumulated on the underside.

3. Loosen the edges of the pancake with a spatula and shake the pan to loosen the bottom. Place a flat baking sheet over the pan, and using oven mitts hold the baking sheet and pan together and flip them over in one quick movement so the pancake falls onto the sheet.

4. Add the remaining oil and butter to the pan and then slide the pancake back into the pan, browned-side up, and cook uncovered for another 15 minutes. (If the pancake cracks when landing on the baking sheet or sliding into the pan just flatten or reform it using a spatula.)

5. Slide the cooked pancake onto a board. Wait a few minutes, then cut it into wedges and serve.

Serves 4 to 6

Maple-Roasted Sweet Potatoes

From EatingWell:

November/December 2007

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

12 servings, about 1/2 cup each
Active Time: 10 minutes
Total Time: 1 hour 10 minutes

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste

1.Preheat oven to 400°F.

2.Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

3.Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium

Recipe for "Miguitas"

Garcia Trevino Family of Monterrey, NL, Mexico

breakfast alternative or anytime "comfort food."

(serves 6 people)

1 Pkg of corn tortillas (12) tear by hand in large pieces (about the size of a half/dollar).
4 Eggs
2 Tbs of canola oil (or enough to cover the half dollar size of tortillas in the fry pan).
½ Can of tomato sauce
¼ Cup of Salsa (I use Pace Medium/Hot Sauce)
½ Cup (or more) of grated Jack Cheese
Salt and pepper to taste

Put sufficient oil in a fry pan to heat. When oil is med/hot place the torn up pieces of tortillas in the oil. Be careful not to place on top of one another, as you want them all to get "crispy" and light golden color. Once they are golden, add the tomato sauce and the salsa carefully, to cover the tortilla pieces (don't mix too much, as they will get mushy). Break eggs into mixture, allowing the white and yolk of the eggs to cook. Then, carefully mix. Add grated Jack Cheese on top and let sit until the cheese is melted.

Enjoy with your favorite bacon, sausage or chorizo, rice and beans!

Hot Pizza Dip


8 ounces light cream cheese, softened
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 1/2 cups shredded part-skim mozzarella cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
1/2 cup bottled pizza sauce
Multigrain tortilla chips or whole-wheat Boboli pizza crust, cut into dipping sticks

Preheat oven to 350 degrees. Coat a 9-inch pie plate with canola cooking spray.

In medium bowl, combine light cream cheese, Italian seasoning, and garlic powder, then spread on the bottom of prepared pie plate.

In medium size bowl, combine the two cheeses and two types of peppers. Sprinkle half the cheese-pepper mixture over the cream cheese layer. Spread pizza sauce over the top of this, then sprinkle with the remaining cheese-pepper mixture.

Bake for 20 minutes. Serve warm with multigrain tortilla chips or dipping sticks cut from Boboli whole-wheat pizza crust.

Yield: Makes 10 servings

Baja Sauce

1/4 red bell pepper, seeded and chopped

1 jalapeno pepper, sliced
2 tablespoons diced onion

1 cup mayonnaise
1 tablespoon vinegar
1/4 teaspoon cracked black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cumin

Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Wednesday, October 20, 2010

New Potato Gratin with Leeks and Spinach

Spring 2007 By: Marilyn Bentz-Crowley

from LCBO Food and Drink

What a terrific main course-and one that can easily be vegetarian by using vegetable stock! Serve with beets or carrots and a loaf of whole grain bread for a filling meal.

2 leeks
12 to 16 cups (3 to 4 L) lightly packed spinach,
about 2 bags (8oz/250 g)
2 tbsp (25 mL) olive oil, divided
¾ cup (175 mL) chicken stock or broth
1 to 1½ tsp (5 to 7 mL) salt
¼ tsp (1 mL) fresh ground black pepper
2 lbs (1 kg) thin-skinned new white potatoes
8 oz (250 g) chèvre, about 1 cup (250 mL)
8 oz (250 g) thinly sliced Gruyère or Emmenthal cheese
or 2 cups (500 mL) grated, divided
2 tbsp (25 mL) finely chopped parsley

1. Preheat oven to 400ºF 200ºC).

2. Butter a 2 qt (2 L) gratin dish or an 8 x 12-inch (20 x 30-cm) baking dish. Cut off and discard deep-green tops of leeks; slice remaining leeks in half lengthwise. Wash under cold running water to remove all sand. Thinly slice; discard root end. Remove stems from spinach; discard. Wash spinach.

3. Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat. Add leeks; sauté 5 minutes or until softened. Remove from pan. Add spinach; sauté 3 minutes, turning spinach frequently, or until spinach is wilted. Turn into a colander; press with the back of a large spoon to further drain off liquid. Stir chicken broth with salt and pepper; broth should taste overly salty.

4. Using a food processor, thinly slice unpeeled potatoes. Layer half into gratin dish. Evenly top with chèvre, half of cheese slices, leeks and spinach. Top with remaining potatoes; pour over chicken stock. Brush potatoes with remaining oil. Cover dish with aluminum foil. Bake 30 minutes.

5. Remove foil from potatoes. Bake 30 to 45 minutes, uncovered, or until potatoes are tender when pierced and lightly browned. Lay remaining cheese slices overtop. Bake another 5 minutes or until cheese is melted. Serve sprinkled with finely chopped parsley.

Serves 6 to 8

Grilled Sweet Potatoes with Orange-Chipotle Glaze

Yield: 8 servings (serving size: 1 potato half)

4 large sweet potatoes (about 2 pounds)
1 can chipotle chiles in adobo sauce
2 tablespoons butter or stick margarine, melted
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 (6-ounce) can thawed orange juice concentrate, undiluted
Cooking spray

Prepare grill.

Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well. While potatoes are cooking, remove 3 tablespoons adobo sauce from canned chiles. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use. Combine 3 tablespoons adobo sauce, butter, cilantro, salt, and juice in a small bowl. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until potatoes are done, basting frequently with orange juice mixture.

Nutritional Information
Calories:185 (17% from fat)
Fat:3.5g (sat 1.9g,mono 1g,poly 0.4g)

Cooking Light, SEPTEMBER 2000

Santa Fe Falafel

Prep time: 20 minutes

Cooking time: 6 minutes

1 (15-oz) can Anasazi or pinto beans, rinsed, drained
1/2 cup each shredded reduced-fat pepper-jack cheese and baked
tortilla chips, finely crushed
3 scallions, minced
1/4 cup each finely chopped red bell pepper and chopped cilantro
1 clove garlic, crushed through a press

1 1/2 teaspoon chili powder
1 teaspoon salt
1 large egg white
8 (4 1/2-inch) whole-wheat pitas, top third cut off
8 thin slices each red onion and plum tomato
1 cup shredded romaine lettuce
1/3 cup reduced-fat sour cream mixed with 1/2 teaspoon lime zest and 1
teaspoon lime juice

Accompaniment: Carrot, Radish, and Grapefruit Salad (recipe follows)

1. Place beans in a medium bowl and mash with a fork until a coarse puree forms. Add cheese, tortilla chips, scallions, bell pepper, cilantro, garlic, chili powder, salt, and egg white; stir until well combined. Shape 1/4 cupfuls into 8 (3-inch) patties.

2. Spray a nonstick griddle or large skillet with olive oil cooking
spray and heat over medium heat. Cook falafel 2 to 3 minutes per side, until browned and heated through.

3. Place a falafel in each pita with a slice each of onion and tomato,
and shredded lettuce. Serve with lime sour cream and Carrot, Radish, and Grapefruit Salad.

Makes 4 servings.

Reuben Dip

8 oz. cream cheese, softened

1 1/2 c. sour cream
12 oz. shredded Swiss cheese
15 oz. can sauerkraut, drained
8 oz. corned beef, chopped

Mix all ingredients, combining well.
Warm on medium power in microwave until cheese melts (but is not
too hot).

Jack Daniel's Grilling Sauce

1/2 cup pineapple juice

3 tablespoons soy sauce
1-1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.

Tuesday, October 19, 2010

Layered Mashed Potatoes with Duxelles

For a splurge, replace 1 tablespoon butter in the potatoes with 1 tablespoon truffle oil. Remove and discard stems from the shiitake mushrooms. Assemble and chill the dish up to a day ahead; microwave at HIGH 10 minutes or until heated.

Yield: 9 servings (serving size: about 1 cup)

6 ounces cremini mushrooms
6 ounces shiitake mushroom caps
1 tablespoon butter
1 1/4 cups finely chopped onion
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 cup 2% reduced-fat milk
1 tablespoon all-purpose flour

3 1/2 pounds cubed peeled Yukon gold potato
3/4 cup 2% reduced-fat milk
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
Cooking spray
Chopped fresh flat-leaf parsley (optional)

To prepare duxelles, place the mushrooms in a food processor, and process until finely chopped.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion, and cook 3 minutes, stirring frequently. Add mushrooms, thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, and cook 5 minutes, stirring occasionally. Combine 1/2 cup milk and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.

To prepare the potatoes, place potato in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain and return potato to pan. Add 3/4 cup milk, 3 tablespoons butter, 1 teaspoon salt, 1/4 teaspoon pepper, and egg; mash with a potato masher.

Spread half of potato mixture evenly in a 2-quart microwave-safe baking dish coated with cooking spray, and top with mushroom mixture. Spread remaining potato mixture over mushroom mixture. Cover with plastic wrap, and vent. Microwave at HIGH 8 minutes or until thoroughly heated. Garnish with parsley, if desired.

Nutritional Information
Calories:246 (24% from fat)
Fat:6.5g (sat 3.8g,mono 1.9g,poly 0.4g)

Lorrie Hulston Corvin, Cooking Light, NOVEMBER 2003

Cranberry-Glazed Sweet Potatoes

Yield: 8 servings (serving size: 3/4 cup)

6 medium peeled sweet potatoes, cut into 1-inch pieces (about 3 pounds)
1/2 cup firmly packed brown sugar
2 tablespoons margarine
2 tablespoons orange juice
1/2 teaspoon salt
1 cup whole-berry cranberry sauce
Orange rind (optional)

Place potatoes, covered, in a 2-quart casserole dish; microwave at HIGH for 10 minutes or until tender. Combine sugar, margarine, orange juice, and salt in a 2-cup glass measure. Microwave at HIGH 3 minutes, stirring every minute. Add sugar mixture and cranberry sauce to potatoes; toss gently. Microwave at HIGH 10 minutes or until heated through, basting with sauce twice during cooking. Garnish with orange rind, if desired.

Nutritional Information
Calories:292 (10% from fat)
Fat:3.4g (sat 0.7g,mono 1.3g,poly 1.1g)
Cooking Light, NOVEMBER 1996

Horchata (Mexican Rice Drink)

1 cup uncooked white rice

2 sticks cinnamon
1/4 cup slivered almonds
1 quart water
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

Grind rice to a coarse meal in a blender. Mix together rice,
cinnamon, almonds and water. Cover loosely and let stand overnight.
Puree the rice mixture, then strain through several layers of
dampened cheesecloth. Mix in sugar and vanilla extract. Serve ice
cold. To serve, pour into tall, ice-filled glasses.

Plain Horchata: Omit cinnamon sticks and slivered almonds from
basic recipe.

Chocolate Horchata: Omit cinnamon sticks and slivered almonds
from basic recipe. Add 2 ounces grated Mexican chocolate (Ibarra
is good) to rice. Continue as in basic recipe.

Strawberry Horchata: Omit cinnamon sticks and slivered almonds
from basic recipe. Prepare as for basic recipe, adding 1 (10
ounce) package frozen strawberries with the sugar and vanilla
extract. Continue as directed.

Garlic Tomato Dip


3 tomatoes, diced
1/2 onion, diced
1/4 C. tomato paste
2 Tbs. extra virgin olive oil
1 tsp. granulated sugar
1 Tbs. dried oregano
3 garlic cloves
1 thin red chili
1 Tbs. chopped cilantro
Salt and pepper

Blend all ingredients, except the cilantro, salt and pepper, in a blender for a few seconds until the ingredients are coarsely chopped. Mix in the cilantro, salt and pepper before serving.

Makes 4 servings.

Bull’s Eye Barbecue Sauce

Bull’s Eye makes some of my favorite barbecue sauces, they have the perfect about of zing and flavor! This sauce is easily recreated at home….

1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French’s Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Makes 2 cups of sauce.
Combine all ingredients in a 2-quart sauce pan. Mix well.
Simmer over very low heat for about 15-minutes, stirring occasionally.
Store refrigerated in a sealed container. You can even refill an old barbecue sauce bottle.

Monday, October 18, 2010

Corn and Smoked Mozzarella Mashed Potatoes

Serve these sweet, smoky potatoes with spice-rubbed chicken or flank steak. If you can't find smoked mozzarella, try smoked Gouda or smoked cheddar.

Yield: 8 servings (serving size: 3/4 cup)

Cooking spray
3 cups fresh corn kernels (about 6 ears)
2 1/2 pounds red potatoes, quartered
3/4 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded smoked mozzarella cheese
3 tablespoons butter, softened
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add milk, cheese, and butter; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add corn, cilantro, and remaining ingredients, stirring to combine.

Nutritional Information
Calories:240 (27% from fat)
Fat:7.2g (sat 4.1g,mono 2.1g,poly 0.6g)

Cooking Light, OCTOBER 2002

Brûléed Mashed Sweet Potatoes

Borrowing from the classic dessert crème brûlée, this dish has a hard candy topping, a crisp contrast to the creamy sweet potatoes.

Yield: 14 servings (serving size: about 1/2 cup)

6 cups hot mashed sweet potatoes (about 4 pounds)
3/4 cup whole milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cooking spray
1/2 cup packed brown sugar

Preheat broiler.

Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).
Nutritional Information
Calories:207 (14% from fat)
Fat:3.3g (sat 1.9g,mono 0.9g,poly 0.3g)

Cooking Light, DECEMBER 2001

White Barbecue Sauce

Prep: 10 min., Chill: 2 hr. Developed by Test Kitchens Professional

Pam Lolley, this versatile sauce received our highest rating and is
also good over baked potatoes or as a condiment for burgers.

Yield: Makes 1 3/4 cups

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

1. Stir together all ingredients until well blended. Store in an
airtight container in refrigerator up to 1 week.

Southern Living, MAY 2007

Mexican Sour Cream Chili Bake

1 pound ground beef

1 can pinto beans, drained
10 ounces enchilada sauce
8 ounces tomato sauce
1 cup shredded cheddar cheese
1 tablespoon minced onion
1 cup water
4 cups corn chips
1 cup sour cream
1/2 cup shredded cheddar cheese

Brown ground beef; drain. Transfer meat to crock pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.

Dutch Dip


8 oz Soft Cream Cheese
3 Tbsp chopped Onion
3 Tbsp chopped Green Pepper
2 Tbsp chopped Pimento
Salt & Pepper
1 Egg
3 Tbsp Cider Vinegar
3 Tbsp Sugar

Combine in small bowl: Cream cheese, onion, green pepper,
pimento , salt and pepper to taste. In saucepan (double boiler)
stir: egg, cider vinegar, sugar. Cook over boiling water until egg
thickens. Pour into cream cheese mixture and beat with mixer at
low speed until blended- do not over beat. Refrigerate at least 3
hours. Serve with raw vegetables.

Sunday, October 17, 2010

Caramelized Onion-and-Gorgonzola Mashed Potatoes

Yield: 6 servings

3 pounds Yukon gold potatoes, peeled and quartered
1 3/4 teaspoons salt, divided
2 tablespoons butter or margarine
1 tablespoon olive oil
2 medium onions, diced
4 garlic cloves, minced
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 cup butter or margarine
3/4 cup half-and-half
3/4 cup crumbled Gorgonzola or blue cheese
3/4 teaspoon pepper
Garnish: fresh rosemary sprigs

Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender. Drain and keep warm.

Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender. Add garlic, and cook 3 minutes. Stir in rosemary; remove from heat.

Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended. Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper. Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.

Broil, 3 inches from heat, 5 minutes or until top is lightly browned. Garnish, if desired.

Southern Living, NOVEMBER 2001

Baked Sweet Potatoes with West African-Style Peanut Sauce

Peanuts are integral to West African cooking. The nutty, spicy flavors in the filling complement the sweet potato. Serve with grilled chicken and Broccolini.

Yield: 6 servings (serving size: 1 stuffed potato)

6 medium sweet potatoes (about 3 pounds)
1 teaspoon canola oil
1/3 cup finely chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon ground red pepper
3/4 cup water
3/4 cup tomato sauce
1/4 cup peanut butter
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Preheat oven to 375°.

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic; cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick.

Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/4 cup sauce into each potato. Top each serving with 1 teaspoon cilantro.

Nutritional Information
Calories:231 (25% from fat)
Fat:6.4g (sat 1.2g,mono 3.1g,poly 1.7g)

Lorrie Hulston Corvin, Cooking Light, OCTOBER 2006

World's Best BBQ Sauce

1 very large onion, finely chopped

3 cloves garlic, finely chopped
1/2 cup butter
3 tablespoons apple cider vinegar
1 cup bottled water
1 1/3 cups bottled chili sauce
2 tablespoons brown sugar
1 teaspoon cayenne pepper
3 tablespoons Worcestershire sauce
1/2 tablespoon mustard powder
1/2 lemon, juice of
1 - 12 oz. can beer (chef's choice) black pepper, to taste

1. In a saucepan, saute the onion and garlic in the butter.
2. When the onions are transparent, add everything else.
3. Bring to a boil and then simmer for about 15 minutes.
4. Store refrigerated.