This is the recipe from the book....my modifications are in bold print and make a richer and moister pan of potatoes that don't need anything on them... I basically do 10 pounds of potatoes for Christmas and add the "good stuff"........ so fattening but soooooooooooooo good!
9 lg. baking potatoes, peeled and diced (10 pounds)
1/2 c. (1 stick) unsalted butter, room temperature (2 sticks melted)
(1/2 tsp minced garlic added to the melted butter)
12 oz. cream cheese, room temperature ( 2 oz pkgs of cream cheese)
3/4 c. sour cream (16 oz - more if needed to get the right consistency)
1/2 tsp. ground nutmeg ( I don't use)
Salt and freshly ground black pepper to taste
I use Lawry's seasoned salt and freshly ground pepper to season
I also season with garlic POWDER, not garlic salt
Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender; drain.
Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes.
Beat with an electric mixer until light and fluffy. Beat in the sour cream. Season with the nutmeg, salt, and pepper to taste. Serve immediately or reheat in a buttered casserole at 300 degrees for 20 minutes. Yields 8 portions.
I omit the nutmeg and use garlic powder instead.. I use maybe a tsp... don't want it to overpower the taste, just season it. I make this a day ahead of time and put it in a large baking pan...then shake paprika over the top to make it pretty.......cover with saran wrap and refrigerate. Before baking, I take it out of the refrigerator several hours ahead of time so it won't take so long in the oven. Adding the extra butter, the top tends to get a little brown. Sometimes, I divide this into two baking pans, one to serve soon and one for later in the week.
I have also put the finished potato mixture into a crockpot - works fine... butter will rise to the top but just stir in before serving.
Sunday, December 14, 2008
Frisee and Apple Salad with Dried Cherries
* 3 tablespoons olive oil
* 2 tablespoons apple cider vinegar
* 2 tablespoons minced shallot
* 1 tablespoon honey
* 1/2 cup (generous) dried tart cherries (one 3-ounce package)
* 1 large head of frisée, torn into bite-size pieces (about 6 cups)
* 1 medium Gala apple, cored, thinly sliced
* 1/2 cup coarsely chopped toasted walnuts
Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.
Test kitchen tip: The recipe says to season the dressing to taste, but how do you know when you've added enough salt and pepper? It's easy: Just dip a small piece of lettuce (in this case, frisée) into the dressing and try it out.
Oliver Winery
The "girls" took a day trip to Oliver Winery in Bloomington a few weeks ago......lovely place. We had a great time, bought lots of wine and then went to Nashville, IN shopping.
I really enjoyed several of the wines........ Merlot - nice... and what a great label! Some Merlots give me heartburn, this is very smooth.......very nice.
Another one I really liked........ however, I have no idea why they would describe this as "The color is bright garnet, the aromas and flavors are classic Beaujolais – bright berry and bubblegum. " Bubble gum ? No way... but the wine is nice, it was one of my favorites.
I also bought a few bottles of
2006 Silver Medal Winner
Jerry D. Mead's New World International Wine Competition
And a few bottles of Riesling.. love Riesling
And a bottle of their top selling wine and the top selling wine in Indiana....
I would say this wine is for people who don't really like wine, too sweet for me but I bought it for a gift.. .. for someone who doesn't really like wine and who will think this is great.
Their Blackberry wine is to die for........delish... imagine it drizzled over ice cream or cheesecake? Or just sipped for dessert!
And Port............ I love port....... for the price, this is very good.....especially on a cold winter's night.... sipped by a roaring fire with a lover.....ohhh, I don't have a fireplace or a lover but I'm taking applications. :)
I may have to settle for sipping Port and eating chocolate.
And that concludes my shopping spree......
Italian Sausage Meatball Hoggies
* 1 pound spicy or sweet Italian sausages, casings removed
* 1 (23- to 24-ounce) container purchased fresh marinara sauce, divided
* 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
* 1/3 cup chopped fresh Italian parsley, divided
* 1/3 cup chopped fresh basil, divided
* 4 (5- to 6-inch-long) pieces French baguette, split horizontally
* 1 cup (packed) coarsely grated whole-milk mozzarella cheese
Preheat oven to 400°F. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.
Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with baguette tops.
Penne Pasta and Smoked Sausage
2 cups uncooked penne pasta
1 lb smoked sausage or fully cooked kielbasa, cut into 1/4-inch slices
1 1/2 cups milk
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
1 1/2 cups French-fried onions, divided
1 cup shredded mozzarella cheese, divided
1 cup frozen peas
Cook pasta according to package directions.
Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes;
drain.
In a large bowl, combine milk and soup. Stir in 1/2 cup onions,
1/2 cup cheese, peas and sausage.
Drain pasta; stir into sausage mixture.
Transfer to a greased 13x9x2 inch baking dish. Cover and bake at 375 for
25-30 minutes or until bubbly.
Sprinkle with remaining onions and cheese.
Bake, uncovered, 3-5 minutes longer or until cheese is melted.
Smoked Sausage & Peppers Supreme
1 package smoked sausage (I Like Hillshire Farms)
1 (16 ounce) box penne or bow tie pasta
2 red bell peppers, sliced into strips
1 yellow bell peppers, sliced into strips
1 orange bell peppers, sliced into strips
2 large red onions, sliced into 1/4 inch rounds
1/4 cup capers
2 tablespoons olive oil
4-6 cloves garlic, minced
chopped fresh basil
salt and pepper
asiago cheese or parmesan cheese, grated
Cook Pasta according to package instructions and drain.
Slice the smoked sausage and cook in the microwave for 2-3 minutes.
Drain off grease and set aside.
In a large frying pan, heat the olive oil over medium-high heat.
Add in the onions and cook till translucent.
Add in the all of the peppers and continue to cook till just tender.
Cut heat down to medium.
Add in the saugage, garlic, basil and capers.
Cook another 2-3 minutes.
In a large bowl, combine the pasta and the sausage/pepper mixture.
Top with grated cheese.
Serve with a ceasar salad, hot bread and a good red wine!
Great in the summer when peppers are not as expensive!
1 (16 ounce) box penne or bow tie pasta
2 red bell peppers, sliced into strips
1 yellow bell peppers, sliced into strips
1 orange bell peppers, sliced into strips
2 large red onions, sliced into 1/4 inch rounds
1/4 cup capers
2 tablespoons olive oil
4-6 cloves garlic, minced
chopped fresh basil
salt and pepper
asiago cheese or parmesan cheese, grated
Cook Pasta according to package instructions and drain.
Slice the smoked sausage and cook in the microwave for 2-3 minutes.
Drain off grease and set aside.
In a large frying pan, heat the olive oil over medium-high heat.
Add in the onions and cook till translucent.
Add in the all of the peppers and continue to cook till just tender.
Cut heat down to medium.
Add in the saugage, garlic, basil and capers.
Cook another 2-3 minutes.
In a large bowl, combine the pasta and the sausage/pepper mixture.
Top with grated cheese.
Serve with a ceasar salad, hot bread and a good red wine!
Great in the summer when peppers are not as expensive!
Stuffed Baby Red Potatoes
SERVES 24 , 2 dozen (change servings and units)
* 24 small red potatoes (about 2 1/2 pounds)
* 1/4 cup butter, melted
* 1/2 cup parmesan cheese, shredded and divided
* 1/2 cup cooked bacon, crumbled and divided
* 2/3 cup sour cream
* 1 egg, beaten
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/8 teaspoon paprika
Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
When cool enough to handle, cut a thin slice off the top of each potato.
Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms
to level if necessary).
In large bowl, mash the potato tops and pulp with butter.
Set aside 2 T each of cheese and bacon for garnish; add remaining cheese
and bacon to potatoes.
Stir in the sour cream, egg, salt and pepper.
Spoon mixture into potato shells.
Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.
5 Star Balsamic Strawberry Salad Dressing Recipe
25 min | 10 min prep
SERVES 6 -8
* 1 cup balsamic vinegar
* 1 cup red wine vinegar
* 5 strawberries (sliced)
* 1/4 cup sugar
* 3/4 cup olive oil
* 1/4 cup onion (diced)
* 1/4 cup fresh parsley (chopped)
* fresh strawberries (garnish)
1. Boil balsamic and red wine vinegar and strawberries.
2. Reduce by 3/4 (to 1/2 cup).
3. Add sugar, diced onion and parsley.
4. Simmer 10-15 minutes and cool.
5. When cooled, gradually whisk in the oil.
SERVES 6 -8
* 1 cup balsamic vinegar
* 1 cup red wine vinegar
* 5 strawberries (sliced)
* 1/4 cup sugar
* 3/4 cup olive oil
* 1/4 cup onion (diced)
* 1/4 cup fresh parsley (chopped)
* fresh strawberries (garnish)
1. Boil balsamic and red wine vinegar and strawberries.
2. Reduce by 3/4 (to 1/2 cup).
3. Add sugar, diced onion and parsley.
4. Simmer 10-15 minutes and cool.
5. When cooled, gradually whisk in the oil.
Giadia's Chocolate Macchiato
Chocolate Macchiato
Prep Time: 10 min
4 servings
4 shots espresso (or 1 1/3 cups regular coffee)
1 cup heavy cream
1 cup chocolate liqueur
Whipped cream, recipe follows
Cocoa powder, for sprinkling
Pour each shot of espresso into a mug. To each mug, add 1/4 cup of the heavy cream and 1/4 cup of the chocolate liqueur. Top each mug with a dollop of whipped cream and a sprinkling of cocoa powder.
Whipped Cream:
1/2 pint heavy cream, chilled
1/2 teaspoon vanilla extract
1 tablespoons powdered sugar
Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the vanilla and the sugar and continue to beat until it reaches the consistency of whipped cream.
Chocolate Covered Raspberry Martini
Raspberry vodka 2
vanilla 1
lt cream de cocoa 3
white choco liquer a little more than a splash
rasp liqueor ... splash
shake
squiggle chocolate in martini glass........
3 fresh raspberries.....shake.......fill glasses
vanilla 1
lt cream de cocoa 3
white choco liquer a little more than a splash
rasp liqueor ... splash
shake
squiggle chocolate in martini glass........
3 fresh raspberries.....shake.......fill glasses
FoodNetwork Chocolate Martini
Great for a dessert - yummo!
Chocolate Liquor 4 oz
Vanilla Vodka 2oz
Half and Half splash
Shake.
Randomly line your glass with Hershey's syrup
Chocolate Liquor 4 oz
Vanilla Vodka 2oz
Half and Half splash
Shake.
Randomly line your glass with Hershey's syrup
Tony Roma Chocolate Martini
* 2 ounces vanilla vodka
* 2 ounces Amaretto
* 2 ounces Baileys Irish Cream
* 2 ounces Kahlua
* 2 ounces chocolate syrup
Mix together and chill. Enjoy.
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* 2 ounces Amaretto
* 2 ounces Baileys Irish Cream
* 2 ounces Kahlua
* 2 ounces chocolate syrup
Mix together and chill. Enjoy.
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Chocolate Orange Martini
* 3 ounces of Absolut Mandrin vodka
* 1 ounce of Cointreau
* 1.5 ounces of Godiva White Chocolate liqueur
* 1 ounce of Goldenbarr Chocolate vodka
* 2 slice of Kraft's Terrys Chocolate Orange
* 2 freezing martini glasses
The mix
* Pour the alcohol ingredients into a shaker 3/4 full of cracked ice.
* Shake vigorously for a full minute.
* Strain your elixir into the martini glasses.
* Add a Chocolate Orange slice to the rim of each glass.
* Sip and enjoy!
* 1 ounce of Cointreau
* 1.5 ounces of Godiva White Chocolate liqueur
* 1 ounce of Goldenbarr Chocolate vodka
* 2 slice of Kraft's Terrys Chocolate Orange
* 2 freezing martini glasses
The mix
* Pour the alcohol ingredients into a shaker 3/4 full of cracked ice.
* Shake vigorously for a full minute.
* Strain your elixir into the martini glasses.
* Add a Chocolate Orange slice to the rim of each glass.
* Sip and enjoy!
Basil and Garlic Flavored Bread Dipping Oil
1/4 cup Bertolli® Extra Virgin Olive Oil
2 Tbsp. chopped fresh basil leaves
1 clove garlic, thinly sliced
Salt to taste
In small bowl, combine Olive Oil, basil, garlic and salt. Let stand at least 30 minutes or cover and refrigerate up to 1 day; bring to room temperature before serving. Serve with sliced Italian bread for dipping.
1/4 cup
2 Tbsp. chopped fresh basil leaves
1 clove garlic, thinly sliced
Salt to taste
In small bowl, combine Olive Oil, basil, garlic and salt. Let stand at least 30 minutes or cover and refrigerate up to 1 day; bring to room temperature before serving. Serve with sliced Italian bread for dipping.
1/4 cup
Fusilli with Sausage and Mushrooms
1 lb. Italian sweet or hot sausage links
1 Tbsp. Bertolli® Classico™ Olive Oil
12 ounces portobello, cremini or white mushrooms, sliced
1 jar Bertolli® Tomato & Basil Sauce
8 ounces fusilli or spiral pasta, cooked and drained
1/4 cup grated Parmesan cheese
In 12-inch skillet, brown sausage over medium-high heat. Remove sausage from skillet and cut into 1/2-inch-thick slices; set aside.
In same skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, 5 minutes or until tender. Return sausage to skillet. Stir in Sauce and simmer covered, stirring occasionally, 15 minutes. Spoon Sauce over hot pasta and sprinkle with cheese.
Serves:4
30 Minute(s)
1 Tbsp. Bertolli® Classico™ Olive Oil
12 ounces portobello, cremini or white mushrooms, sliced
1 jar Bertolli® Tomato & Basil Sauce
8 ounces fusilli or spiral pasta, cooked and drained
1/4 cup grated Parmesan cheese
In 12-inch skillet, brown sausage over medium-high heat. Remove sausage from skillet and cut into 1/2-inch-thick slices; set aside.
In same skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, 5 minutes or until tender. Return sausage to skillet. Stir in Sauce and simmer covered, stirring occasionally, 15 minutes. Spoon Sauce over hot pasta and sprinkle with cheese.
Serves:4
30 Minute(s)
Farfalle with Herb-Marinated Grilled Chicken
1 lb. boneless, skinless chicken breast halves
1/4 cup Bertolli® Extra Virgin Olive Oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar (26 oz.) Bertolli® Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained
In shallow bowl, combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.
Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice.
Spoon Sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley.
This is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.
Serves:4
20 Minute(s)
Marinate Time:
30 Minute(s)
Cook Time:
Nutrition Information per serving
Calories 550 , Calories From Fat 70 , Saturated Fat 1.5g , Trans Fat 0g , Total Fat 8g , Cholesterol 55mg , Sodium 680mg , Total Carbohydrate 83g , Sugars 15g , Dietary Fiber 6g , Protein 36g , Vitamin A 15% , Vitamin C 15% , Calcium 10% , Iron 25%
Chocolate Covered Cherry Cocktail
1 oz. Bailey's
1 oz. Kahlúa
dashes maraschino syrup
chocolate-covered cherry
Fill a shaker half full of ice. Add 1 oz. Bailey's, 1 oz. Kahlúa and a few dashes maraschino syrup. Shake and strain over new ice in a rocks glass. Garnish with a maraschino cherry and chocolate shavings or chocolate-covered cherry.
Fresh Raspberry Sauce
This fresh raspberry sauce recipe is perfect for ice cream, cheesecakes, and all kinds of chocolate desserts. Not only does this raspberry sauce recipe taste great, it's fast and easy to make.
Makes about 8 ounces of Fresh Raspberry Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
* 2 cups fresh red raspberries, rinsed (use frozen if necessary)
* 1/3 cup white sugar
* 1 tbsp orange juice
* 1/2 lemon, juiced
* tiny pinch of salt
Preparation:
Put all the ingredients into a saucepan, and cook over medium heat until it begins to simmer. Turn the heat to low, and cook, stirring, until the berries become very soft, about 5 minutes. Remove from the heat, and pass through a fine strainer to remove the seeds. Be sure to press firmly to get all the juice. Mixture will thicken slightly as it cools. Refrigerate until needed.
Makes about 8 ounces of Fresh Raspberry Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
* 2 cups fresh red raspberries, rinsed (use frozen if necessary)
* 1/3 cup white sugar
* 1 tbsp orange juice
* 1/2 lemon, juiced
* tiny pinch of salt
Preparation:
Put all the ingredients into a saucepan, and cook over medium heat until it begins to simmer. Turn the heat to low, and cook, stirring, until the berries become very soft, about 5 minutes. Remove from the heat, and pass through a fine strainer to remove the seeds. Be sure to press firmly to get all the juice. Mixture will thicken slightly as it cools. Refrigerate until needed.
Mimosa
Because I am an ABC WINE DRINKER - ANYTHING BUT CHARDONNAY........and Champagne contains the same grape as Chardonnay.... I really like these best without adding the Champagne....
1/2 oz. Triple Sec
1-1/2 oz/ fresh orange juice
3-1/2 oz. Champagne
orange slice to garnish
Champagne flute
Pour 1/2 oz. Triple Sec into a Champagne flute. Add 1-1/2 oz. fresh-squeezed orange juice, top off with 3-1/2 oz. Champagne and garnish with an orange slice.
Texas Sunrise (non-alcoholic)
Another flashback in my past........... ever since one night in college with Tequila Sunrises..... I hear the "T" word and my stomach still cringes.......
So, this is the same drink without the wormy booze in it.......... like the breakfast version of a Shirley Temple. :)
8 oz. fresh orange juice
3/4 oz. maraschino syrup
lime wedge
cherry
fancy glass
Start by filling a glass with ice and pouring in 8 oz. fresh-squeezed orange juice. Add 3/4 oz. maraschino syrup and let it settle at the bottom. Garnish with a cherry and a lime wedge.
So, this is the same drink without the wormy booze in it.......... like the breakfast version of a Shirley Temple. :)
8 oz. fresh orange juice
3/4 oz. maraschino syrup
lime wedge
cherry
fancy glass
Start by filling a glass with ice and pouring in 8 oz. fresh-squeezed orange juice. Add 3/4 oz. maraschino syrup and let it settle at the bottom. Garnish with a cherry and a lime wedge.
Shirley Temple (non-alcoholic)
Remember being young and getting one of these as a special treat when the grown-ups were having "the real thing"? I thought these wonderful... fancy glass, fruit...pop.. back then a glass of pop alone was a treat.
I'm including this "Nostalgic" recipe.......for all the BabyBoomers grandchildren
ginger ale or 7 Up
splash maraschino syrup
orange slice
cherry
highball glass
Start with a highball glass filled with ice. Pour in ginger ale or lemon/lime soda and top it off with a few splashes of maraschino syrup. Garnish with an orange slice and a cherry.
I'm including this "Nostalgic" recipe.......for all the BabyBoomers grandchildren
ginger ale or 7 Up
splash maraschino syrup
orange slice
cherry
highball glass
Start with a highball glass filled with ice. Pour in ginger ale or lemon/lime soda and top it off with a few splashes of maraschino syrup. Garnish with an orange slice and a cherry.
Bloody Mary
2 oz. vodka
4 oz. V8 juice
2 dashes Worcestershire sauce
4 dashes Tabasco sauce
1/4 lemon
pinch celery salt
celery stalk
olives
lime wedge
shaker
strainer
highball glass
citrus squeezer
Fill a shaker half full of ice. Combine 2 oz. vodka, 4 oz. V8 juice, the juice of 1/4 lemon, 2 dashes Worcestershire sauce, 4 dashes Tabasco sauce and a pinch of celery salt. Shake and strain into a highball glass over new ice. Garnish with a celery stalk, olive spear and lime wedge.
For a festive look....run the lime wedge around the rim and then dip in salt with a little pepper mixed in.
Apple Martini
VIDEO: Watch how to make an apple martini.
Ingredients:
1 oz. vodka
1 oz. apple-flavored liqueur
1 oz. triple sec
Splash sweet-and-sour mix
Maraschino cherry
Preparation:
Pour ingredients and ice into a shaker and shake well. Strain into a martini glass. Remove cherry stem and drop cherry into martini glass so it sinks to the bottom.
Recipe courtesy of bartender David Bird, Charlie's Bar, Las Vegas, Nev.
Ingredients:
1 oz. vodka
1 oz. apple-flavored liqueur
1 oz. triple sec
Splash sweet-and-sour mix
Maraschino cherry
Preparation:
Pour ingredients and ice into a shaker and shake well. Strain into a martini glass. Remove cherry stem and drop cherry into martini glass so it sinks to the bottom.
Recipe courtesy of bartender David Bird, Charlie's Bar, Las Vegas, Nev.
Cinnamon Glazed Walnuts or Pecans for Salads
These slightly spicy, sweet nuts are a terrific holiday snack or sprinkled on salads or vegetables such as carrots, winter squash or sweet potatoes.
1/4 cup sugar
1 1/2 teaspoons McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Red Pepper
1/4 teaspoon salt
1 egg white
2 cups walnut halves
1. Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl; set aside.
2. Beat egg white in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly. Spread nuts in a single layer on greased baking sheet.
3. Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.
1/4 cup sugar
1 1/2 teaspoons McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Red Pepper
1/4 teaspoon salt
1 egg white
2 cups walnut halves
1. Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl; set aside.
2. Beat egg white in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly. Spread nuts in a single layer on greased baking sheet.
3. Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.
Holiday Pomegranate and Orange Salad from McCormick
Perfect for holiday entertaining, this salad is as much a feast for the eyes as it is the palate. Allspice and cinnamon combine with the sweet, tart flavor of pomegranate juice to create a special vinaigrette for mixed greens. Fresh oranges, Cinnamon Glazed Walnuts and pomegranate seeds complete this spectacular starter.
Makes 6 servings.
1/2 cup pomegranate juice
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon McCormick® Gourmet Collection™ Allspice, Ground
1/2 teaspoon McCormick® Gourmet Collection™ Mustard, Ground
Pinch McCormick® Gourmet Collection™ Black Pepper, Coarse Grind
3 twists McCormick® Sea Salt Grinder
8 cups baby or spring salad greens
3 oranges, peeled and sectioned
6 tablespoons pomegranate seeds
3/4 cup Cinnamon Glazed Walnuts (recipe link below)
Directions:
1. Mix pomegranate juice, olive oil, vinegar, allspice, mustard, pepper and sea salt in small bowl with wire whisk until well blended.
2. Just before serving, toss salad greens and vinaigrette in large bowl. Divide salad mixture evenly among 6 plates. Top each with about 5 orange sections, 2 tablespoons Cinnamon Glazed Walnuts and 1 tablespoon pomegranate seeds.
Test Kitchen Tips:
- Pomegranate juice is available in the produce department.
- To remove pomegranate seeds, break open the pomegranate in a bowl of water. The pink seeds will separate from the white membrane more easily and will sink to the bottom of the bowl, while the membrane will float and can be removed easily.
Cinnamon Glazed Walnuts
These slightly spicy, sweet nuts are a terrific holiday snack or sprinkled on salads or vegetables such as carrots, winter squash or sweet potatoes.
1/4 cup sugar
1 1/2 teaspoons McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Red Pepper
1/4 teaspoon salt
1 egg white
2 cups walnut halves
1. Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl; set aside.
2. Beat egg white in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly. Spread nuts in a single layer on greased baking sheet.
3. Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.
Makes 6 servings.
1/2 cup pomegranate juice
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon McCormick® Gourmet Collection™ Allspice, Ground
1/2 teaspoon McCormick® Gourmet Collection™ Mustard, Ground
Pinch McCormick® Gourmet Collection™ Black Pepper, Coarse Grind
3 twists McCormick® Sea Salt Grinder
8 cups baby or spring salad greens
3 oranges, peeled and sectioned
6 tablespoons pomegranate seeds
3/4 cup Cinnamon Glazed Walnuts (recipe link below)
Directions:
1. Mix pomegranate juice, olive oil, vinegar, allspice, mustard, pepper and sea salt in small bowl with wire whisk until well blended.
2. Just before serving, toss salad greens and vinaigrette in large bowl. Divide salad mixture evenly among 6 plates. Top each with about 5 orange sections, 2 tablespoons Cinnamon Glazed Walnuts and 1 tablespoon pomegranate seeds.
Test Kitchen Tips:
- Pomegranate juice is available in the produce department.
- To remove pomegranate seeds, break open the pomegranate in a bowl of water. The pink seeds will separate from the white membrane more easily and will sink to the bottom of the bowl, while the membrane will float and can be removed easily.
Cinnamon Glazed Walnuts
These slightly spicy, sweet nuts are a terrific holiday snack or sprinkled on salads or vegetables such as carrots, winter squash or sweet potatoes.
1/4 cup sugar
1 1/2 teaspoons McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Red Pepper
1/4 teaspoon salt
1 egg white
2 cups walnut halves
1. Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl; set aside.
2. Beat egg white in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly. Spread nuts in a single layer on greased baking sheet.
3. Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.
Easy Spiced Cabernet Chocolate Molten Cakes from McCormick
Here's an easier version of an award winning recipe developed by Teresa Landis for the McCormick 2003 Best Holiday Recipe Contest. It is flavored with some of the same wine and spice flavors as the original recipe and can be assembled ahead for convenience. Serve with Orange Cranberry Cream to make an elegant presentation.
Prep Time: 15 minutes
Cook Time: 15 minutes
Makes 4 servings.
Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon McCormick® Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon McCormick® Gourmet Collection™ Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection™ Ginger, Ground
1/8 teaspoon McCormick® Gourmet Collection™ Cloves, Ground(optional)
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Pour batter evenly into prepared custard cups.
3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.
Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
Orange Cranberry Cream
Whip up this topping to serve with holiday desserts including molten chocolate desserts or classic pumpkin pie. This easy-to-make topping was developed for the McCormick® 2003 Best Holiday Recipe Contest by Teresa Landis.
Prep Time: 15 minutes
Makes 16 (2-tablespoon) servings.
Ingredients:
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon McCormick® Pure Orange Extract
1/2 teaspoon McCormick® Pure Vanilla Extract
1 tablespoon jellied cranberry sauce
1/4 cup orange-flavored dried cranberries, finely chopped (optional)
Directions:
1. Chill large mixer bowl and whisk attachment. Mix cream, sugar, orange extract, vanilla and cranberry sauce in chilled bowl.
2. Beat with electric mixer on high speed until cream is light and forms a stiff peak. Gently stir in cranberries, if desired.
Crispy Chicken Fingers from Ellie Krieger
Cook Time: 8 min
Level:Easy
Serves:4 servings
1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup lowfat buttermilk
Cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Honey-Mustard Sauce, recipe follows
Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
Serve with the mustard sauce.
Honey-Mustard Sauce:
1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey
In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.
Yield: 1 1/4 cups
Balsamic Chicken with Baby Spinach from Ellie Krieger
13 min
Level:Easy
Serves:4 servings
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce
Level:Easy
Serves:4 servings
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce
Pork Tenderloin Piccata Pampered Chef
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pork tenderloin (about 1 pound)
1/4 cup butter or margarine, divided
1/2 cup chicken broth
2 tablespoons lemon juice
2 teaspoons lemon zest
1 garlic clove, pressed
1 tablespoon snipped fresh parsley
2 tablespoons capers, drained and rinsed (optional)
Combine flour, cornmeal, salt and black pepper in shallow dish. Slice pork into eight 2-inch-thick slices. Place one slice into a resealable plastic food storage bag. Using flat side of Meat Tenderizer, flatten pork to a 1/4-inch thickness. Coat both sides with flour mixture, shaking off excess. Repeat with remaining pork slices; discard any remaining flour mixture.
Heat large (10-inch) skillet over medium-high heat until hot. Place 3 tablespoons of the butter in skillet; swirl until melted. Add half of the pork slices to skillet; cook 3 minutes on each side or until pork is golden brown and centers are no longer pink. Remove from skillet to platter; keep warm. Repeat with remaining pork.
Add broth, lemon juice, zest and garlic to skillet. Heat over medium heat 1-2 minutes. Add remaining butter to skillet; swirl until melted. If desired, sprinkle parsley and capers over pork. Carefully pour sauce over pork slices; serve immediately.
Yield: 4 servings
Nutrients per serving: Calories 280, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 105 mg, Carbohydrate 11 g, Protein 25 g, Sodium 550 mg, Fiber less than 1 g
Cook’s Tips: Four boneless, skinless chicken breasts (4-6 ounces each), flattened, can be substituted for the pork tenderloin, if desired. Proceed as recipe directs.
2 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pork tenderloin (about 1 pound)
1/4 cup butter or margarine, divided
1/2 cup chicken broth
2 tablespoons lemon juice
2 teaspoons lemon zest
1 garlic clove, pressed
1 tablespoon snipped fresh parsley
2 tablespoons capers, drained and rinsed (optional)
Combine flour, cornmeal, salt and black pepper in shallow dish. Slice pork into eight 2-inch-thick slices. Place one slice into a resealable plastic food storage bag. Using flat side of Meat Tenderizer, flatten pork to a 1/4-inch thickness. Coat both sides with flour mixture, shaking off excess. Repeat with remaining pork slices; discard any remaining flour mixture.
Heat large (10-inch) skillet over medium-high heat until hot. Place 3 tablespoons of the butter in skillet; swirl until melted. Add half of the pork slices to skillet; cook 3 minutes on each side or until pork is golden brown and centers are no longer pink. Remove from skillet to platter; keep warm. Repeat with remaining pork.
Add broth, lemon juice, zest and garlic to skillet. Heat over medium heat 1-2 minutes. Add remaining butter to skillet; swirl until melted. If desired, sprinkle parsley and capers over pork. Carefully pour sauce over pork slices; serve immediately.
Yield: 4 servings
Nutrients per serving: Calories 280, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 105 mg, Carbohydrate 11 g, Protein 25 g, Sodium 550 mg, Fiber less than 1 g
Cook’s Tips: Four boneless, skinless chicken breasts (4-6 ounces each), flattened, can be substituted for the pork tenderloin, if desired. Proceed as recipe directs.
Sausage 'N Sauerkraut Skillet from Pampered Chef
1 pkg(16 oz) smoked sausage such as kielbasa, turkey, pork or beef Polish sausage
1 jar (32 oz) Polish-style sauerkraut, undrained
1 pound red potatoes, cut into 1/2-inch cubes (2-3 medium)
Rye bread (opt)
Cook sausage in Family Skillet over medium-high heat 8 minutes, turning once.Slice sausage into 1-inch chunks, Add sauerkraut and cubed potatoes; bring to a boil. Cover; reduce heat and simmer 25-30 minutes or until potatoes are tender when pierced with fork. Serve with fresh rye bread, if desired.
1 jar (32 oz) Polish-style sauerkraut, undrained
1 pound red potatoes, cut into 1/2-inch cubes (2-3 medium)
Rye bread (opt)
Cook sausage in Family Skillet over medium-high heat 8 minutes, turning once.Slice sausage into 1-inch chunks, Add sauerkraut and cubed potatoes; bring to a boil. Cover; reduce heat and simmer 25-30 minutes or until potatoes are tender when pierced with fork. Serve with fresh rye bread, if desired.
Alton Brown French Onion Soup
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Alton Brown Good Eats Meat Loaf
Cook Time:45 min
6 to 8 servings
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Alton Brown Orange Glazed Chicken Wings
Serves:4 appetizer servings
12 whole chicken wings
1 (6-ounce) can frozen orange juice concentrate
3 tablespoons hoisin sauce
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper, spray it with PAM cooking spray. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.
Alton Brown Buffalo Wings
Serves:4 appetizer servings
12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper, use a non-stick spray on the parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
Alton Brown's 40 Cloves of Garlic and a Chicken
1 hr 30 min
6 servings
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Enchilada-zagna
Cooking - 45 min | Cooling Time - 10 min cooling | Yields - 10 to 12 servings
Layers of corn tortillas, creamy cheese sauce and moist chicken make this Mexican delight hard to resist.
Ingredients:
* 2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
* 1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
* 1 container (8 oz.) sour cream
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 2 cups (8-oz. pkg.) shredded cheddar cheese
* 1 can (4 oz.) diced green chilies, undrained
* 1 pkg. (12 tortillas) 7-inch corn tortillas
Directions:
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.
BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.
TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers.
Chicken Tortilla Stew
|Cooking - 20 min | Yields - 9 servings
Double-Duty Freezer-Friendly
Feed your family twice-but only cook once! Each recipe is already doubled. Just serve your family half and freeze the rest.
This creamy stew is loaded with South of the Border flavors and packs a spicy punch! You may want to crunch up fresh tortilla chips as a delicious topping.
* 4 to 5 cooked, boneless, skinless chicken breast halves or
1 rotisserie chicken, shredded (about 6 cups)
* 3 cans (14 fl. oz. each) reduced sodium chicken broth
* 2 cans (10 oz. each) mild red or green chili enchilada sauce
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 2 cups matchstick or shredded carrots
* 1 cup uncooked long or medium grain rice
* 1 1/2 teaspoons ground cumin
* 2 cups frozen whole-kernel corn, thawed
* 1 1/2 cups broken tortilla chips
* sliced green onions, shredded cheese (optional)
COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.
SPOON into serving bowls; top each serving with tortilla chips, cheese and green onions, if desired.
TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
• Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
Pepperoni Pizza Quiche
Preparation - 10 min | Cooking - 40 min | Yields - 8 servings
This quiche is a dressed-up pizza the whole family will enjoy fresh from the oven.
* 1 unbaked 9-inch (4 cup volume) frozen pie shell
* 1 pkg. (8 oz.) shredded Italian blend cheese, divided
* 2 ozs. thinly sliced pepperoni (about 20 to 30, cut into quarters, divided
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 3 large eggs, beaten
* 2 tablespoons all-purpose flour
* 1 teaspoon dried basil leaves
* 1/8 teaspoon garlic powder
PREHEAT oven to 350° F.
SPRINKLE 1 cup cheese and half of pepperoni pieces onto bottom of pie shell.
WHISK evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese. Decorate top with remaining pepperoni pieces and any other topping you like. Place quiche on baking sheet (if pie pan is made of aluminum foil).
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving.
TIP:
• Choose 1/4 cup of any of your favorite toppings (such as chopped onions, red or green peppers or sliced black olives) and add as topping with the remaining pepperoni pieces.
Suppertime Sausage Bake
Estimated Times:
Preparation - 20 min | Cooking - 45 min | Yields - 10 to 12 servings
Breakfast for Dinner
Serving breakfast for dinner is an easy way to bring a little fun to a typical weeknight.
This delicious, hearty casserole is easy to prepare yet makes any morning extra special. Simply serve with cut-up fresh fruit for a complete breakfast.
Ingredients:
* 1 lb. hot bulk pork sausage, cooked, drained and crumbled
* 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
* 8 large eggs, beaten
* 2 cups (8-oz. pkg.) shredded cheddar cheese
* 1/2 cup chopped red pepper (optional)
* 2 green onions (green parts only), sliced
* 1/2 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 8 cups 1/2-inch cubed Italian or French bread (about 9 slices)
Directions:
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE milk, eggs, sausage, cheese, red pepper, green onions, onion powder and garlic powder in large bowl. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish.
BAKE for 45 minutes or until set. Serve warm.
TIPS:
• Substitute pre-cooked, sliced sausage links for bulk pork sausage to save time.
• Substitute multi-grain bread for Italian or French bread.
Carnation Corn Chowder
Corn Chowder
Estimated Times:
Preparation - 10 min | Cooking - 35 min | Yields - 4
Simple to prepare, this chowder has a rich flavor and interesting texture that make it enormously satisfying. Serve it with a crisp green salad plus fruit for dessert.
Ingredients:
* 1 tablespoon vegetable oil
* 1 small onion, coarsely chopped
* 2 packages (16 ounces each) loose-pack frozen whole-kernel corn, thawed, divided
* 2 cups water
* 3 MAGGI Chicken Flavor Bouillon Cubes
* 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
* 1/2 cup chopped red bell pepper
* 1/2 teaspoon chopped fresh rosemary
* 1 tablespoon chopped fresh basil (optional)
Directions:
HEAT oil in large saucepan. Add onion; cook, stirring occasionally, until tender. Add 4 cups corn; cook, stirring occasionally, until tender. Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.
PLACE corn mixture in blender or food processor; blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper and rosemary. Cook, stirring frequently, for 10 minutes or until chowder is thick and bell pepper is tender. Season with salt and ground black pepper, if desired. Garnish with basil.
NOTE: For a Southwestern-style twist to this recipe, add 1 can (4 ounces) diced green chiles with the bell pepper. Eliminate rosemary; stir in 1 teaspoon chopped fresh cilantro. Garnish with cilantro leaves instead of basil.
Carnation Famous Fudge
The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.
Ingredients:
* 1 1/2 cups granulated sugar
* 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
* 2 tablespoons butter or margarine
* 1/4 teaspoon salt
* 2 cups miniature marshmallows
* 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1/2 cup chopped pecans or walnuts (optional)
* 1 teaspoon vanilla extract
Directions:
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.
FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
Spiced Pumpkin Fudge
Another Great Recipe from VeryBestBaking
Preparation - 10 min | Cooking - 20 min | Cooling Time - 2 hrs cooling | Yields - 48 servings (2 pieces per serving)
This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends.
Ingredients:
* 2 cups granulated sugar
* 1 cup packed light brown sugar
* 3/4 cup (1 1/2 sticks) butter or margarine
* 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
* 1/2 cup LIBBY'S® 100% Pure Pumpkin
* 2 teaspoons pumpkin pie spice
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
* 1 jar (7 oz.) marshmallow crème
* 1 cup chopped pecans
* 1 1/2 teaspoons vanilla extract
Directions:
LINE 13 x 9-inch baking pan with foil.
COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.
FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.
Simply Scrumptious Cookies
A great cookie from the web site VeryBestBaking
Preparation - 25 min | Cooking - 12 min | Yields - 96 cookies (8 dozen)
Nestlé Toll House Semi-Sweet Chocolate Morsels team up with peanut butter, oatmeal, raisins and coconut pecan frosting to make a moist and chewy cookie great for lunchboxes or an after school treat!
* 1 cup (2 sticks) butter, softened
* 2 cups packed brown sugar
* 2 large eggs
* 1 container (15 oz.) coconut-pecan frosting
* 1 cup creamy peanut butter
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 1/2 cups all-purpose flour
* 1 cup quick oats
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup raisins
Directions:
PREHEAT oven to 350° F.
BEAT butter on medium to high speed for 30 seconds in large mixer bowl. Add brown sugar and eggs; beat until combined. Add frosting, peanut butter, baking soda, salt and cinnamon; beat until combined. Beat in as much of the flour as you can. Stir in oats and any remaining flour. Stir in morsels and raisins. Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheets.
BAKE for 12 to 15 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Saturday, December 13, 2008
Homemade Bourbon Vanilla
This must have been the way the men kept the little lady happy when they were making their moonshine...........for medicinal and baking purposes only. Ahem.
This is quite simple to make and only requires 2 whole vanilla beans and 1/2 cup of bourbon. Take a sharp knife splitting the bean in half and scrape out the seeds. Carefully put them into the jar along with the beans and pour over the bourbon. Give it a good shake, push the beans down into the bourbon and store tightly sealed in the pantry for 2 weeks.
When you have used this up keep the same jar and keep adding more vanilla beans and more bourbon.
Apparently this is more mild than regular vanilla.
Pulled Pork with Root Beer Sauce
* 1 2-1/2- to 3-pound pork sirloin roast
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 tablespoon cooking oil
* 2 medium onions, cut into thin wedges
* 1 cup root beer*
* 6 cloves garlic, minced
* 3 cups root beer (two 12-ounce cans or bottles)*
* 1 cup bottled chili sauce
* 1/4 teaspoon root beer concentrate (optional)
* Several dashes bottled hot pepper sauce (optional)
* 8 to 10 hamburger buns, split (and toasted, if desired)
* Lettuce leaves (optional)
* Tomato slices (optional)
Directions
1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.
4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.
*Note: Do not substitute with diet root beer.
Nutrition Facts
* Calories 356,
* Total Fat (g) 10,
Mozzarella Panini with Fresh Basil and Toasted Pine Nuts
* 1/4 cup chopped basil leaves
* 1 tsp. olive oil
* 2 ciabatta rolls*
* 6 slices Sargento® Deli Style Sliced Mozzarella Cheese
* Directions:
* Preparation Time: 15 minutes
* Cooking Time: 5 minutes
* Serves: 2
* 1. Toast pine nuts in a dry skillet over medium heat or in a toaster oven until golden brown, 3 to 5 minutes. Toss toasted pine nuts with basil and olive oil. Season to taste with salt and freshly ground black pepper.
* 2. Preheat panini pan or heat gas grill to medium-low.
Barbecued Chipotle Cheddar Burgers
* 1-1/2 lbs. lean ground beef
* 1/4 cup barbecue sauce
* 1/2 tsp. garlic powder
* 1/2 tsp. salt
* 1/4 tsp. ground black pepper
* 6 slices Sargento® Deli Style Sliced Chipotle Cheddar Cheese
* 6 hamburger buns, lightly toasted
* Lettuce leaves
* Sliced tomatoes
* Serves: 6
* 1. Mix first 5 ingredients in large bowl until blended. Shape meat mixture into six 1/2-inch-thick patties.
* 2. Grill patties over medium-high heat to desired doneness, topping with cheese for last minute of cooking. Place burgers, lettuce and tomatoes in buns.
* ProvoloneProvolone & Prosciutto Panino with Rosemary
* Baby SwissOlive & Swiss Panini
* MozzarellaMozzarella Panini with Fresh Basil and Toasted Pine Nuts
* MuensterClub Style Panino
Provolone & Prosciutto Panino with Rosemary Provolone
Provolone Provolone & Prosciutto Panino with Rosemary
* Ingredients:
* 2 tsp. olive oil
* 1/4 tsp. dried rosemary, crushed
* 2 tsp. Dijon mustard
* 2 slices Italian or sourdough bread
* 2 slices Sargento® Deli Style Sliced Provolone
* 2 thin slices prosciutto or deli ham
* Directions:
* Preparation Time: 5 minutes
* Cooking Time: 4 minutes
* Serves: 1
* 1. Combine oil and rosemary; brush lightly over one side of each slice of bread. Turn one slice over onto a sheet of wax paper. Spread mustard over bread. Place one slice of cheese over bread. Top with prosciutto, remaining slice of cheese and bread, oiled side up.
* 2. Cook sandwich in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, about 3 to 4 minutes.*
* Consumer Tips: *Sandwich may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a sauce pan or small skillet on top of sandwich to flatten; cook 3 minutes. Turn; replace saucepan and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.
Olive & Swiss Panini Baby Swiss
Baby Swiss Olive & Swiss Panini
* Ingredients:
* 4 slices Sargento® Deli Style Sliced Baby Swiss Cheese
* 4 slices olive bread or sourdough bread
* 1/4 cup olive tapenade or olive spread
* 2 thick slices large tomato
* 1 Tbsp. olive oil or rosemary-flavored olive oil
* Directions:
* Preparation Time: 5 minutes
* Cooking Time: 3 to 6 minutes
* Serves: 2
* 1. Arrange 1 slice of cheese over each slice of bread. Spread olive tapenade over 2 of the bread slices; top with tomato slices. Close sandwiches; brush outsides evenly with oil.
* 2. Cook sandwiches in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, about 3 minutes.*
* Consumer Tips: *Sandwiches may be cooked in a ridged grill pan or skillet over medium heat. Place a saucepan or small skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace saucepan and continue to cook 3 minutes or until golden brown and cheese is melted.
Mozzarella Panini with Fresh Basil and Toasted Pine Nuts Mozzarella
Mozzarella Mozzarella Panini with Fresh Basil and Toasted Pine Nuts
* Ingredients:
* 1/4 cup pine nuts
* 1/4 cup chopped basil leaves
* 1 tsp. olive oil
* 2 ciabatta rolls*
* 6 slices Sargento® Deli Style Sliced Mozzarella Cheese
* Directions:
* Preparation Time: 15 minutes
* Cooking Time: 5 minutes
* Serves: 2
* 1. Toast pine nuts in a dry skillet over medium heat or in a toaster oven until golden brown, 3 to 5 minutes. Toss toasted pine nuts with basil and olive oil. Season to taste with salt and freshly ground black pepper.
* 2. Preheat panini pan or heat gas grill to medium-low.
* 3. Slice off the tops of the ciabatta rolls; reserve for another use. The rolls should now be about 1-inch thick. Split the rolls horizontally. Turn bottom halves up and top with 2 slices cheese, pine nut mixture and remaining 4 slices cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.
* 4. Cook sandwiches in preheated panini maker or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.
* Consumer Tips: *4 large slices rustic Italian bread or sourdough bread may be substituted. Thin slices of ripe tomato may be added to the sandwiches before cooking, if desired.
Focaccia Burger with Provolone Cheese
* 1 lb. lean ground beef
* 4 slices Sargento® Deli Style Sliced Provolone Cheese
* 4 slices Sargento® Deli Style Sliced Mild Cheddar Cheese
* 1 Tbsp. olive oil
* 1 small red bell pepper, seeded and sliced
* 1 small red onion, sliced
* 4 oz. fresh mushrooms, sliced
* 1 sun-dried tomato focaccia bread, cut into wedges and sliced in
half to form "bun"
* Preparation Time: 10 minutes
* Cooking Time: 10 minutes
* Serves: 4
* 1. Shape ground beef into 4 patties, 4 inches in diameter and 1/2-inch thick. Preheat grill or broiler. Grill patties, 5 minutes per side or to desired doneness, adding one slice Cheddar and one slice Provolone cheese during last minute of cooking.
* 2. Meanwhile, heat oil in skillet and cook pepper, onion and mushrooms until tender.
* 3. Serve Sargento Burgers in focaccia topped with vegetable mixture.
Tuscan Olive Burgers with Baby Swiss
* 3/4 cup green olive tapenade or paste
* Juice and zest of 1/2 lemon
* 1/2 cup mayonnaise
* 1 Tbsp. capers
* Fresh ground pepper
* 1 jar (6 oz.) artichoke hearts in olive oil, undrained
* 1 roasted red bell pepper, diced
* 1 medium tomato, diced
* 1 Tbsp. olive oil
* 2 Tbsp. chopped fresh basil
* 4 (6 oz.) beef sirloin patties
* Kosher or sea salt
* Fresh ground pepper
* 8 slices Sargento® Deli Style Sliced Baby Swiss Cheese
* 8 slices olive bread
* Directions:
* 1. In a food processor, combine olive tapenade, lemon juice and zest, mayonnaise and capers. Process until smooth. Chill.
* 2. In a mixing bowl, combine artichoke hearts in olive oil, roasted pepper, tomato, olive oil and basil.
* 3. Preheat grill at medium-high heat. Season beef patties with salt and pepper. Place on grill and cook to an internal temperature of 160°F. Top each burger with 2 slices cheese and melt. Grill bread slices lightly.
* 4. Spread 1 tablespoon tapenade mayonnaise over 4 slices of bread. Top with burgers. Top burgers with artichoke mixture and serve.
* Juice and zest of 1/2 lemon
* 1/2 cup mayonnaise
* 1 Tbsp. capers
* Fresh ground pepper
* 1 jar (6 oz.) artichoke hearts in olive oil, undrained
* 1 roasted red bell pepper, diced
* 1 medium tomato, diced
* 1 Tbsp. olive oil
* 2 Tbsp. chopped fresh basil
* 4 (6 oz.) beef sirloin patties
* Kosher or sea salt
* Fresh ground pepper
* 8 slices Sargento® Deli Style Sliced Baby Swiss Cheese
* 8 slices olive bread
* Directions:
* 1. In a food processor, combine olive tapenade, lemon juice and zest, mayonnaise and capers. Process until smooth. Chill.
* 2. In a mixing bowl, combine artichoke hearts in olive oil, roasted pepper, tomato, olive oil and basil.
* 3. Preheat grill at medium-high heat. Season beef patties with salt and pepper. Place on grill and cook to an internal temperature of 160°F. Top each burger with 2 slices cheese and melt. Grill bread slices lightly.
* 4. Spread 1 tablespoon tapenade mayonnaise over 4 slices of bread. Top with burgers. Top burgers with artichoke mixture and serve.
Club Style Muenster Panino
* 2 tsp. butter, softened
* 2 slices firm white or whole grain bread
* 2 slices Sargento® Deli Style Sliced Monterey Jack or Muenster Cheese, or 1 slice of each
* 2 slices crisply cooked bacon or peppered bacon
* 2 slices large tomato
* 2 oz. sliced deli smoked turkey breast
* 1 Tbsp. mayonnaise
* Directions:
* Preparation Time: 5 minutes
* Cooking Time: 3 to 6 minutes
* Serves: 1
* 1. Spread butter over one side of each slice of bread; turn one slice over onto a sheet of waxed paper. Place one slice of each cheese over bread; top with bacon, tomato, turkey, mayonnaise and remaining slice of cheese. Top with remaining bread, buttered side up.
* 2. Cook sandwich in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, about 3 minutes.*
* Consumer Tips: *Sandwich may be cooked in a ridged grill pan or skillet over medium heat. Place a saucepan or small skillet on top of sandwich to flatten; cook 3 minutes. Turn; replace saucepan and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.
* 2 slices firm white or whole grain bread
* 2 slices Sargento® Deli Style Sliced Monterey Jack or Muenster Cheese, or 1 slice of each
* 2 slices crisply cooked bacon or peppered bacon
* 2 slices large tomato
* 2 oz. sliced deli smoked turkey breast
* 1 Tbsp. mayonnaise
* Directions:
* Preparation Time: 5 minutes
* Cooking Time: 3 to 6 minutes
* Serves: 1
* 1. Spread butter over one side of each slice of bread; turn one slice over onto a sheet of waxed paper. Place one slice of each cheese over bread; top with bacon, tomato, turkey, mayonnaise and remaining slice of cheese. Top with remaining bread, buttered side up.
* 2. Cook sandwich in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, about 3 minutes.*
* Consumer Tips: *Sandwich may be cooked in a ridged grill pan or skillet over medium heat. Place a saucepan or small skillet on top of sandwich to flatten; cook 3 minutes. Turn; replace saucepan and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.
Cheddar Cheese Steakhouse Peppercorn Mushroom Burgers
* 1 Tbsp. olive oil, divided
* 1 Tbsp. butter, divided
* 1/2 medium yellow onion, peeled, halved and sliced
* 1/2 lb. medium domestic mushrooms, stemmed and sliced
* 1/2 lb. cremini mushrooms, stemmed and sliced
* 1/2 Tbsp. chopped garlic
* 2/3 cup red wine
* 1/2 cup beef broth
* 1/2 cup heavy cream
* 1/2 tsp. sea or kosher salt
* 1/2 tsp. fresh ground pepper
* 4 (6 oz.) beef sirloin patties
* 4 tsp. crushed mixed peppercorns
* Sea or kosher salt
* 8 slices Sargento® Deli Style Sliced Medium Cheddar Cheese
* 4 hamburger buns (optional)
* 1. In a large skillet over medium-high heat, add half the olive oil and half the butter. Add onions and cook, stirring occasionally, until onions are light brown. Remove to plate and set aside. Add remaining oil, butter and mushrooms. Cook until liquid is evaporated and mushrooms are light brown. Add garlic and cook for 2 minutes. Add wine and simmer until liquid is almost completely evaporated. Add beef broth and simmer until almost all liquid is evaporated. Add cream and simmer until thick. Add salt and pepper. Keep warm.
* 2. Sprinkle each beef patty with 1 teaspoon crushed peppercorns and salt, and press peppercorns lightly into meat. Preheat cast iron skillet over medium-high heat. Add burgers, peppercorn-side down, and cook, turning once, to an internal temperature of 160?F. Top each burger with 2 slices cheese and melt. If using buns, toast buns lightly. Top burgers with mushroom mixture and serve.
Parmesan Cajun Chicken Pasta
* 8 oz. penne or bow tie pasta, uncooked
* 2 Tbsp. butter
* 1 lb. boneless, skinless chicken breasts, cut into strips
* 4 tsp. Cajun seasoning, divided
* 2 cups heavy whipping cream
* 1-1/4 cups (5 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese
* Chopped parsley (optional)
* Directions:
* Preparation Time: 5 minutes
* Cooking Time: 25 minutes
* Serves: 4
* 1. Cook pasta according to package directions. Meanwhile, melt butter in large skillet over medium-high heat. Add chicken and 2 teaspoons seasoning. Stir-fry 5 minutes or until chicken is cooked through. Transfer to plate; set aside.
* 2. Add cream and remaining 2 teaspoons seasoning to same skillet. Boil gently 5 minutes.
* 3. Turn off heat; add cheese and stir until cheese is melted and sauce thickens. Drain pasta; return to pot and add cheese sauce; toss well.
* 4. Transfer to serving plates; top with chicken and parsley, if desired.
* 2 Tbsp. butter
* 1 lb. boneless, skinless chicken breasts, cut into strips
* 4 tsp. Cajun seasoning, divided
* 2 cups heavy whipping cream
* 1-1/4 cups (5 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese
* Chopped parsley (optional)
* Directions:
* Preparation Time: 5 minutes
* Cooking Time: 25 minutes
* Serves: 4
* 1. Cook pasta according to package directions. Meanwhile, melt butter in large skillet over medium-high heat. Add chicken and 2 teaspoons seasoning. Stir-fry 5 minutes or until chicken is cooked through. Transfer to plate; set aside.
* 2. Add cream and remaining 2 teaspoons seasoning to same skillet. Boil gently 5 minutes.
* 3. Turn off heat; add cheese and stir until cheese is melted and sauce thickens. Drain pasta; return to pot and add cheese sauce; toss well.
* 4. Transfer to serving plates; top with chicken and parsley, if desired.
Chocolate Truffles Alton Brown's
* 10 ounces bittersweet chocolate, chopped fine
* 3 tablespoons unsalted butter
* 1/2 cup heavy cream
* 1 tablespoon light corn syrup
* 1/4 cup brandy
* 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
* 8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
*
irections in my Williams-Sonoma book. Put 2/3 of the chocolate in a double boiler over almost simmering water (do not let water touch bottom of bowl/pan). Melt and heat up to a temperature of 115-118 degrees. Add the remaining chocolate and stir - reducing heat to 89-91 degrees (it took a few minutes for the temperature to drop). I put this mixture on the heating pad to maintain the temperature and it worked perfectly! These are wonderful gifts for the holidays (if there are enough left to give!)
* recipe Chocolate Truffles
Rebecca lumberton, NC 12-18-2005
I changed a little...
Rated: 4 stars out of 5
I used Ameretto instead and used milk chocolate. They were terrific and very easy to make!!!
These were delicious -- I split the recipe to make half with Godiva liqueuer and half with cherry brandy. Both batches had a good rich chocolate flavor, and a very smooth texture. I don't own a melon baller, so they were a bit on the shapeless side, but other than that, this recipe was easy as could be. (I also don't own a heating pad, but a double-boiler and an instant-read thermometer worked just fine.)
* = I had a birthday party and wanted to do something special for my guests. I made these and packaged them in little petit-fours inside a clear candy bag and wrapped with a silver-colored tie tag that said, 'Thank you'. This is the first time I have tried these and several of my guests thought the restaurant provided them! I used Ghirardelli chocolate and they turned out silky smooth and fabulous! One change, next time, I will use 1/2 cup of liquor instead of the 1/4 mentioned in the recipe. Definitely a keeper!!! Thank you Alton!!! Regards, Aunt Ruth
*
Deliciously Different Chicken and Sausage Soup
* 4 boneless skinless chicken breasts
* Salt and Pepper
* 1 tablespoon Crisco® Pure Vegetable Oil
* Juice of 1 lemon
* 1/4 cup Worcestershire sauce
* 2 links smoked, sweet Italian sausage, sliced 1/4-inch thick
* 2 medium yellow onions, diced
* 1 each red and green pepper, seeded and diced (optional)
* 6 cups chicken broth
* 1 (1.5 oz.) package pesto sauce mix
* 1 tablespoon onion powder
* 1 teaspoon garlic powder
* 1 bay leaf
* 2 chicken bouillon cubes
* 1 cup bowtie pasta, uncooked
* Grated Romano or Parmesan cheese
Directions
SEASON chicken generously with salt and pepper. In a shallow dish, mix oil, lemon juice and Worcestershire; add chicken and turn to coat.
COMBINE all remaining ingredients except pasta and cheese in slow cooker. Add chicken and cover. Cook for 4-6 hours on HIGH.
REMOVE bay leaves. Remove chicken, let cool and shred or chop. Add back to slow cooker. Taste and adjust seasoning as needed.
COOK bowtie pasta according to package directions and add to mixture. Top with a generous amount of grated Romano and/or Parmesan cheese.
SERVE with crusty bread and tossed green salad, if desired.
Loaded Baked Potato Casserole
* Crisco® Original No-Stick Cooking Spray
* 2 (12 fl. oz.) cansPET® Evaporated Milk
* 2 cups water
* 6 tablespoons butter or margarine
* 3 (4.9 oz.) boxes Hungry Jack® Cheddar&Bacon Potatoes
* 2 cups sour cream
* 1/2 cup chopped chives or green onions
* 1 cup (4 oz.) shredded sharp Cheddar cheese
Directions
HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE evaporated milk, water, butter, potato slices and sauce mix in a 5-quart pot. Cook over medium heat, just until mixture comes to a boil. Remove from heat. Stir in sour cream and chives or green onions. Pour into prepared pan. Sprinkle with cheese.
BAKE 40 minutes or until bubbly and golden brown.
Baked eggs and bacon in toast cups
* 6 slices white bread, crust removed
* 6 large eggs
* 3 slices bacon, cooked and crumbled
* 1/2 cup (2-oz) shredded Cheddar cheese
* Crisco® Butter No-Stick Cooking Spray
* Salt and pepper
* Chopped chives or parsley for garnish
Directions
HEAT oven to 350°F.
SPRAY 6 muffin cups and both sides of trimmed bread slices lightly with no-stick cooking spray. Press one slice into each cup so that corners are over edges of cup. Bake 5 to 6 minutes, or until lightly toasted. Remove from oven.
BREAK one egg into each cup. Season with salt and pepper. Sprinkle eggs with bacon and cheese. Bake 15 to 20 minutes, or until eggs are set. Garnish with chives; serve.
Tender Sugar Cookies
* 1 cup butter, softened
* 1-1/4 cups sugar
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 egg
* 1 teaspoon vanilla
* 2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Cran-Crazy Cookies
* 3/4 cup butter, softened
* 1-1/2 cups packed brown sugar
* 2 teaspoons finely shredded lemon peel
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 2 eggs
* 2 teaspoons vanilla
* 2-1/3 cups whole wheat flour
* 1-1/2 cups chopped toasted walnuts*
* 1-1/2 cups dried cranberries**
Directions
1. Preheat oven to 350F. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in walnuts and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 10 to 12 minutes or until edges are lightly brown. Cool on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
3. *Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
4. **Test Kitchen Tip: To add a slightly different flavor to these cranberry-nut cookies, use orange- or raspberry-flavor dried cranberries.
5. To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Spiced Pumpkin Dunking Sticks
Another recipe from Better Homes and Gardens......I have not made this yet but they describe it as, "A creamy cheese glaze adds a touch of sweetness to these spiced cookie sticks, perfect for dipping in a glass of tawny Port or a cup of espresso"
They grabbed my attention with the mention of Port, I love Port.........and espresso.
* 1 cup butter, softened
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* 3/4 teaspoon baking powder
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/4 teaspoon ground cloves
* 1/3 cup canned pumpkin
* 1 egg
* 1 teaspoon vanilla
* 2-1/2 cups all-purpose flour
* Cream Cheese Glaze
* Freshly grated nutmeg (optional)
Directions
1. Preheat oven to 400 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, the ground nutmeg, the ginger, salt, and cloves. Beat until combined, scraping side of bowl occasionally. Beat in pumpkin, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cookie sheet into 4-inch-long strips.
3. Bake in the preheated oven for 5 to 7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
4. Drizzle Cream Cheese Glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand about 2 hours or until glaze is set. Makes about 30 cookies.
5. Cream Cheese Glaze: In a medium bowl, combine half of a 3-ounce package softened cream cheese and 1 tablespoon softened butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 teaspoon finely shredded lemon peel, 1 teaspoon lemon juice, and 1/4 teaspoon finely shredded orange peel; beat until combined. Beat in 3/4 cup powdered sugar. Beat in enough milk (2 to 3 teaspoons) to make a glaze of drizzling consistency.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Frozen Vanilla Cappuccino
2 cups ice cubes
1 1/2 cups cups strong coffee
1/4 cup French Vanilla Flavor NESTLE COFFEE-MATE Liquid Coffee Creamer
3 tablespoons granulated sugar
Ground cinnamon
PLACE ice, coffee, Coffee-mate and sugar in blender; cover. Blend until smooth. Pour into 2 glasses; sprinkle with cinnamon.
Ultimate Chocolate Dipped Cookies
* 1-1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 12-ounce package (2 cups) semisweet or bittersweet chocolate pieces
* 3/4 cup butter, softened
* 1-1/2 cups packed brown sugar
* 3 eggs
* 1 teaspoon vanilla
* 1 cup semisweet chocolate pieces or white baking pieces
* Chocolate Ganache
Directions
1. Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa, baking powder, and salt. Set aside.
2. In a heavy medium saucepan, combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Set aside to cool slightly.
3. In a large mixing bowl, beat remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition. Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Stir in the 1 cup semisweet chocolate pieces or white baking pieces.
4. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes or until edges are firm and surface is slightly cracked. Transfer to a wire rack and cool completely. Dip each cookie one-third to halfway into Chocolate Ganache. Place on wire rack until ganache is set. Makes about 6 dozen.
Chocolate Ganache: Combine 1/2 cup whipping cream, 1 tablespoon butter, and 1 tablespoon granulated sugar in a heavy small saucepan. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Place 1 cup semisweet or bittersweet chocolate pieces in a medium mixing bowl. Pour hot cream mixture over chocolate and let stand for 5 minutes. Stir until smooth. Let cool to room temperature before using. Makes about 1-1/4 cups.
To store: Layer between waxed paper in airtight container; cover. Store at room temperature for up to 3 days. Or freeze undipped cookies up to 3 months; thaw and dip in ganache.
Zesty Lemon Tea Cookies
* 3/4 cup butter, softened
* 1-1/2 cups granulated sugar
* 1-1/2 teaspoons baking soda
* 1-1/2 teaspoons cream of tartar
* 1/4 teaspoon salt
* 3/4 cup cooking oil
* 1 egg
* 1 teaspoon vanilla
* 1 teaspoon lemon extract
* 4 cups all-purpose flour
* 1-1/2 teaspoons finely shredded lemon peel
* Granulated sugar
* 2/3 cup purchased lemon curd
* Powdered sugar (optional)
* Colored sugar (optional)
Directions
1. Preheat oven to 325 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups granulated sugar, the baking soda, cream of tartar, and salt. Beat until well mixed. Add oil, egg, vanilla, and lemon extract. Beat until well mixed. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the lemon peel.
2. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional granulated sugar and slightly flatten each cookie.
3. Bake in preheated oven about 10 minutes or just until edges start to brown. Transfer to a wire rack; let cool.
4. Spread about 1/2 teaspoon of the lemon curd on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. If desired, sprinkle tops of assembled sandwich cookies with powdered sugar and colored sugar. Makes about 60 sandwich cookies.
5. To Store: Layer unfilled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Assemble as directed in step 4.
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