Get Pfood Again

Cranberry-Orange Braised Beef on Ciabatta

2011-12-26T18:22:00.005-05:00

Makes 24 pieces

Braising in flavorful ingredients is the secret to making lesser-known (and right-priced!) cuts of beef impressive. The beef can be cooked and shredded up to three days ahead and then gently reheated with a splash of water.

Ingredients

1 piece (about 1 pound) London broil
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup 365 Everyday Value Organic Apple Cider Vinegar
1 (14-ounce) can 365 Everyday Value Organic Whole Berry Cranberry Sauce
Grated zest and juice of 1 orange, divided
1 loaf Whole Foods Market bakery Ciabatta bread, halved horizontally, cut into 24 squares, lightly toasted
1/2 cup Italian/flat-leaf parsley leaves

Method

Preheat oven to 350°F. Season beef all over with salt and pepper. Heat oil in a medium oven-proof pot over medium-high heat. Add beef and cook, flipping once, until dark golden brown on both sides, 8 to 10 minutes; transfer to a plate. Add vinegar, cranberry sauce and orange juice to pot and bring to a boil, scraping up any browned bits. Return beef to pot, cover with foil, then lid and bake until falling-apart tender, about 2 hours, turning meat halfway through. Using two forks, shred beef and stir together with remaining liquid in the pot. Top each square of bread with some of the beef, garnish with zest and parsley and serve.

Nutrition

Per serving: 90 calories (15 from fat), 1.5g total fat, 0g saturated fat, 10mg cholesterol, 170mg sodium, 13g total carbohydrate (1g dietary fiber, 4g sugar), 5g protein

Source: http://www.wholefoodsmarket.com/recipes/3115

Elegant Chocolate Cake

2011-11-09T07:40:00.000-05:00

Ingredients:

1 1/2 cups unbleached white flour
1/3 cup Equal Exchange Organic Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or Equal Exchange Coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Preheat the oven to 375 degrees. Sift togetherthe flour, baking cocoa, soda, salt and sugar directly into a 9-inchround or 8-inch square baking pan. In a bowl, blend the oil, water orcoffee, and vanilla and pour into the pan. With a fork or a whisk, mixthe batter until smooth. Add the vinegar and stir quickly. There willbe pale swirls in the batter as the baking soda and vinegar react. Stirjust until the vinegar is evenly distributed throughout the batter.Bake for 25 to 30 minutes and set aside to cool.

Serves 8

Source: http://www.equalexchange.coop/elegant-chocolate-cake/

Chewy Caramel Bars

2011-09-21T14:59:00.001-04:00

Ingredients:
1 cup butter (nosubstitutes)
1/2 cup sugar
1/8 teaspoon salt
2 cups all-purpose flour
1-14 oz. can sweetened condensed milk
25 pieces (5.5 oz.) Werther’s Original Chewy Caramels, unwrapped
1/2 cup chopped walnuts (optional)
1/2 teaspoon vanilla extract

Preheat oven to 350°F. For crust, beat butter in a large mixing bowl with an electric mixer on
medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping sides of
bowl occasionally. Beat in the flour on low speed until combined. Press two-thirds of the crust
mixture into the bottom of an ungreased, 13x9x2-inch baking pan. For filling, combine sweetened
condensed milk and Werther’s Chewy Caramels in medium saucepan. Stir over low heat until caramels
melt and mixture is smooth. Remove from heat. Stir in nuts and vanilla. Spread hot mixture over
the crust. Dot with remaining crust mixture. Bake in preheated oven 30–35 minutes or until crust
is golden. Cool in pan on a wire rack. To ensure even squares, cool the layered bars thoroughly
before cutting. Makes about 2 dozen.

Source: www.werthers-original.us

WHITE CHOCOLATE BLACKBERRY ICE CREAM

2011-08-18T13:23:00.002-04:00

This recipe is the Rolls Royce of the ice cream world — just rich. It’s a variation of a recipe by David Lebovitz, an ice cream expert and author of The Perfect Scoop.

16 oz white chocolate, finely chopped
2 cups whole milk
11/3 cup sugar
1 tsp salt
10 egg yolks
4 cups heavy cream
2 cups fresh blackberries

Put the chocolate pieces in a large bowl and set a mesh strainer over the top. Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth. Add the cream. Chill the mixture completely.

Freeze according to your ice cream maker’s instructions. When almost set, add the blackberries and process for another 5 minutes or so.

Source: http://www.ediblecommunities.com/ohiovalley/recipes/white-chocolate-blackberry.htm

MAISON DU MIEL'S HONEY ICE CREAM

2011-08-18T13:22:00.002-04:00

This recipe comes from the Maison du Miel, a famous Parisian honey store — proof that simple recipes are sometimes the most satisfying.

4 plump, moist vanilla beans
4 cups heavy cream
2 cup whole milk
1 cup local honey

Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey. Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

Remove from the heat and let steep, covered, for 1 hour. Cover and refrigerate until completely chilled. Remove the vanilla pods and stir the mixture again to blend. Freeze according to your ice cream maker's instructions.

Source: http://www.ediblecommunities.com/ohiovalley/recipes/maison-du-miel.htm

Blueberry Buttermilk Ice Cream

2011-08-18T13:21:00.002-04:00

While many ice cream fans prefer the rich egg flavor of a frozen custard, I’m more partial to the slightly sweetened tartness of buttermilk, which pairs so well with freshly picked blueberries.

2 pints blueberries*
1½ cups sugar
2 T lime juice
¼ tsp salt
3½ cups heavy cream
¾ cup buttermilk

Puree 2 1/2 cups of the blueberries with the sugar in your food processor or blender. Combine fruit puree with the rest of the ingredients. Freeze according to your ice cream maker’s instructions. When almost set, add the remaining berries and process for another 5 minutes or so.

*Pick your own at Rouster’s in Milford, Ohio and at Alpine Berry Farm in Batesville, Indiana.

Source: http://www.ediblecommunities.com/ohiovalley/recipes/blueberry-buttermilk.htm

Girl Scout Peach Ice Cream

2011-08-18T13:20:00.002-04:00

The first time I made ice cream was at Girl Scout day camp during the summer before third grade. This was the recipe that we used. We also made the same recipe substituting Oreo cookies for the fruit. Years later, I still prefer the peach version with the addition of fresh mint.

2 cans sweetened condensed milk
6 cups whole milk
2 T vanilla
2 T fresh mint, minced
2 cups peaches, diced*
1/4 cup sugar

Combine the peaches and sugar. Set aside to macerate.
Whisk together the first four ingredients and add to the freezer cartridge. Freeze according to your ice cream maker’s instructions. When almost set, add the peaches and process for another 5 minutes or so.
*We always bring back fresh Red Haven peaches from Bergman’s Orchard in Marblehead, Ohio.

Source: http://www.ediblecommunities.com/ohiovalley/recipes/girl-scout-peach.htm

Orzo with Cheese, Spinach and Basil ( Liz Tefend-Smith Wednesday Dinner Recipe)

2011-08-09T08:28:00.000-04:00

2 packages fresh basil
1 package fresh baby spinach
1 package cherry grape tomatoes,cut in half
1 lb orzo
1 package Italian mix cheese
olive oil

Mix cleaned spinach, tomatoes, chopped basil in bowl
Pour 3-4 tbls olive oil
Add hot, cooked orzo
Add cheese

When I usually make it for less people I use:
1 pack basil
1/2 pack spinach
1 pack tomatoes
1/2 lb orzo
1 package of the cheese
same olive oil.

All in all, that comes out a little less spinachy and a little more cheesy!

Creamy Banana Pie Recipe

2011-06-17T12:30:00.000-04:00

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2-3/4 cups milk
4 egg yolks, beaten
2 tablespoons butter
1 tablespoon vanilla extract
4 medium firm bananas, divided
1 cup heavy whipping cream, whipped
1 pastry shell (10 inches), baked
Juice and grated peel of 1 lemon
1/2 cup apple jelly

Directions

Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm.
Slice 3 bananas; fold into custard along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours.
Just before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers. Yield: 8 servings.

Source : http://www.tasteofhome.com/Recipes/Creamy-Banana-Pie

Banana Bread Pudding Recipe

2011-06-17T12:27:00.000-04:00

Ingredients

4 cups cubed day-old French or Sourdough bread (1-in. pieces)
1/4 cup butter, melted
3 eggs
2 cups milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)

SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Directions

Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean.
Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding. Yield: 6 servings.
Source:
http://www.tasteofhome.com/Recipes/Banana-Bread-Pudding

Fresh Tomato Soup Recipe

2011-06-17T12:12:00.002-04:00

1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups water
6 medium tomatoes, peeled and diced
1 tablespoon minced fresh parsley
1-1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper
Thin lemon slices, optional

Directions

In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Remove bay leaf. Garnish with lemon if desired. Yield: 4 servings (5 cups).

Source: http://www.tasteofhome.com/Recipes/Fresh-Tomato-Soup

Barbecued Sage Spareribs Recipe

2011-06-17T12:09:00.002-04:00

Ingredients

6 pounds country-style pork spareribs
1 medium onion, chopped
2 to 3 garlic cloves, minced
2 tablespoons mixed pickling spices
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1/2 teaspoon hot pepper sauce
3 cups barbecue sauce

Directions

Place ribs in a Dutch oven and cover with water. Add onion, garlic, pickling spices, sage and hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours or until tender.

Cool slightly; rinse ribs with water to remove spices. Reserve 1/2 cup barbecue sauce. Pour remaining sauce into a large resealable plastic bag. Add ribs; cover and refrigerate overnight. Cover and refrigerate reserved barbecue sauce.

Drain and discard marinade. Grill ribs, uncovered, over medium heat, turning several times until heated through, about 10 minutes, basting frequently with remaining sauce. Yield: 6 servings.

Source: http://www.tasteofhome.com/Recipes/Barbecued-Sage-Spareribs

Roasted Garlic Spread Recipe

2011-06-14T21:09:00.002-04:00

Roasted Garlic Spread Recipe

8 Servings
Prep: 20 min. Bake: 30 min.

20 30 50
Ingredients

2 large garlic heads
1 teaspoon olive oil
1 to 2 tablespoons butter
1 to 2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2/3 cup boiling water
Italian or French bread, sliced

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap each head in heavy-duty aluminum foil.
Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic heads,leaving root end intact.
In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in flour until blended. Dissolve bouillon in water; gradually add to garlic mixture. Bring to a boil; cook and stir for 2 minutes. Serve with bread. Yield: about 1/2 cup.

Source: http://www.tasteofhome.com/Recipes/Roasted-Garlic-Spread

White Chili Recipe

2011-06-14T21:08:00.002-04:00

Ingredients

2 medium onions, chopped
4 garlic cloves, minced
2 quarts water
3 pounds chicken breasts or thighs, skin removed
1 pound dried navy beans
2 cans (4 ounces each) chopped green chilies
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
2 chicken bouillon cubes
Shredded Monterey Jack cheese, optional
Sour cream, optional
Minced chives and crushed red pepper flakes

Directions

Place the onions and garlic in a 5-qt. slow cooker. Add the next 10 ingredients; do not stir. Cook on high for 8-10 hours.
Uncover and stir (the meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; top with cheese and sour cream if desired. Sprinkle with chives and red pepper flakes. Yield: 12 servings (3 quarts).

Source: http://www.tasteofhome.com/Recipes/White-Chili-2

Michigan Beans and Sausage Recipe

2011-06-14T21:07:00.002-04:00

Ingredients

1 pound smoked kielbasa or smoked Polish sausage
1 medium onion, chopped
1 cup ketchup
3/4 cup packed brown sugar
1/2 cup sugar
2 tablespoons white vinegar
2 tablespoons molasses
2 tablespoons prepared mustard
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained

Directions

In a large saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a large bowl, combine the ketchup, sugars, vinegar, molasses and mustard. Stir in beans and sausage mixture.
Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 1-1/2 hours or until bean mixture reaches desired thickness. Yield: 14-16 servings.

Editor's Note: This recipe can also be prepared in a slow cooker. Prepare as directed, transferring to a slow cooker instead of a baking dish. Cover and cook on low for 6-8 hours or until heated through.

Source: http://www.tasteofhome.com/Recipes/Michigan-Beans-and-Sausage-2

Short Rib Soup Recipe

2011-06-14T21:06:00.002-04:00

Ingredients

1 can (15-1/2 ounces) lima beans
1 can (14-1/2 ounces) cut green beans
4 cups water
2 pounds beef short ribs
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup coarsely chopped carrot
3/4 cup chopped onion
1/3 cup medium pearl barley
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon dried basil
1 bay leaf

Directions

Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender.
Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving. Yield: 10 servings.

Source: http://www.tasteofhome.com/Recipes/Short-Rib-Soup

Hot Tamale Meatballs Recipe

2011-06-14T21:05:00.002-04:00

Hot Tamale Meatballs Recipe

8-10 Servings
Prep: 20 min. Cook: 45 min.

20 45 65
Ingredients

4 cups tomato juice, divided
3/4 cup cornmeal
2 tablespoons ground cumin, divided
2 tablespoons chili powder, divided
3/4 teaspoon salt, divided
2 garlic cloves, minced
1/4 to 1/2 teaspoon cayenne pepper
1/2 pound ground beef
1/2 pound bulk pork sausage

Directions

In a small bowl, combine 1/3 cup tomato juice, cornmeal, 1 tablespoon cumin, 1 tablespoon chili powder, 1/4 teaspoon salt, garlic and cayenne. Add the beef and sausage and mix well. Shape into 1-1/4-in. balls.
In a dutch oven, combine the remaining tomato juice, cumin, chili powder and salt; bring to a boil. Add meatballs; cover and simmer for 45 minutes or until meat is no longer pink. Yield: 8-10 servings.

Source: http://www.tasteofhome.com/Recipes/Hot-Tamale-Meatballs

Peppered Corn Fritters Recipe

2011-06-14T21:04:00.000-04:00

Ingredients

1-1/4 cups fresh or frozen corn, thawed
1 cup finely chopped sweet red pepper
1 cup finely chopped green onions
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Oil for deep-fat frying

Directions

In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended.
In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels. Yield: 13-14 fritters.

Source: http://www.tasteofhome.com/Recipes/Peppered-Corn-Fritters

Lentil Barley Soup Recipe

2011-06-01T12:51:00.002-04:00

Ingredients
1 medium onion, chopped
3/4 cup thinly sliced celery
1 garlic clove, minced
1 tablespoon butter
2 quarts water
1 can (28 ounces) diced tomatoes, undrained
1 package (1.7 ounces) vegetable soup mix
3/4 cup dried lentils, rinsed
3/4 cup medium pearl barley
1/4 teaspoon pepper
2 medium carrots, thinly sliced
1/2 cup shredded reduced-fat Swiss cheese, optional

Directions
In a soup kettle or Dutch oven, saute onion, celery and garlic in butter until tender. Add water, tomatoes, soup mix, lentils, barley and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until lentils and barley are tender. Add carrots; simmer 20-25 minutes longer or until the carrots are tender. Garnish with cheese if desired. Yield: 12 servings (3 quarts).

Source: http://www.tasteofhome.com/Recipes/Lentil-Barley-Soup-2

Oatmeal Dinner Rolls Recipe

2011-06-01T12:50:00.000-04:00

Ingredients
2 cups water
1 cup quick-cooking oats
3 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
4-3/4 to 5-1/4 cups all-purpose flour

Directions
In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.
In a bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen.

source: http://www.tasteofhome.com/Recipes/Oatmeal-Dinner-Rolls

Meatball Stew Recipe

2011-06-01T12:48:00.000-04:00

Ingredients
1 portion Versatile Beef Mix
2 tablespoons all-purpose flour
2 teaspoons canola oil
1 small potato, peeled and quartered
1 small carrot, cut into 1-inch pieces
1/2 cup beef gravy
1/3 cup water
1/3 cup sliced celery
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/8 teaspoon paprika
Dash dried thyme
Directions
Shape beef mix into three meatballs; coat with flour. In a large skillet, brown meatballs in oil on all sides. Remove and keep warm.
Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until meat is no longer pink. Yield: 1 serving.

Source: http://www.tasteofhome.com/Recipes/Meatball-Stew-5

Bingo Bread Recipe

2011-06-01T12:46:00.000-04:00

Bingo Bread Recipe
32 Servings Prep: 25 min. + rising Bake: 30 min. 25
30
55 Ingredients
3-1/2 to 4 cups all-purpose flour
2 cups whole wheat flour
1/2 cup instant nonfat dry milk powder
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
2 cups water
2 tablespoons vegetable oil
2 tablespoons butter
2 eggs, beaten
1/2 cup sliced green onions
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1-1/2 teaspoons salt

Directions
In a bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120°-130° add to dry ingredients. Beat on medium for 3 minutes. Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down; divide in half. Shape into loaves; place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Yield: 2 loaves (16 slices each).

Source: http://www.tasteofhome.com/Recipes/Bingo-Bread

Creamy Orange Fluff Recipe

2011-06-01T12:44:00.000-04:00

Ingredients
1 package (6 ounces) orange gelatin
2-1/2 cups boiling water
2 cans (11 ounces each) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, undrained
1 can (6 ounces) frozen orange juice concentrate, thawed

TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix

Directions
In a large bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate. Coat a 13-in. x 9-in. dish with cooking spray; add gelatin mixture. Chill until firm.
In a large bowl, beat cream cheese until smooth. Gradually add milk and pudding mix; beat until smooth. Spread over orange layer. Chill until firm. Yield: 12-16 servings.

Source: http://www.tasteofhome.com/Recipes/Creamy-Orange-Fluff

skillet corn bread with cheddar, corn and chiles

2011-05-27T11:49:00.000-04:00

• 1 cup unbleached white flour
• 1 cup cornmeal, preferably stone-ground
• 1⁄4 cup whole-wheat flour
• 2 1⁄2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 cup whole or 2 percent milk
• 3 extra-large eggs
• 1⁄4 cup cold-pressed vegetable or corn oil
• 2 tablespoons honey or sorghum
• About 4 tablespoons finely shredded fresh sage or 1 1⁄2 tablespoons crumbled dried sage
• 2 cloves minced garlic
• 1⁄2 cup finely sliced green onions or chopped onion
• 2 or 3 serrano or jalapeño peppers, stemmed, seeded and minced fine
• 1 cup fresh or frozen corn kernels
• 1 cup grated sharp cheddar cheese

1. Preheat the oven to 375 degrees. Rub a 10-inch iron skillet with oil.

2. Combine flour, cornmeal, whole-wheat flour, baking powder, salt and chili powder in a large bowl and blend well.

3. Combine milk, eggs, oil and honey in another bowl, and whisk them for 1 minute. Stir the sage, garlic, onions, chiles and corn into the liquid ingredients.

4. Add the liquid ingredients to the dry ingredients along with the cheese and stir until just mixed. Pour the batter into the oiled skillet and place in a preheated oven. Bake for about 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Let the corn bread cool in the skillet for 5 to 10 minutes before cutting and serving.

Source: http://www.herbcompanion.com/Cooking/skillet-corn-bread-cheddar-corn-chiles.aspx#ixzz1NZIhtNox

lemon risotto with asparagus

2011-05-27T11:45:00.000-04:00

Ingredients
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon olive oil
1/2 cup finely chopped onion
1 1/2 cups uncooked Arborio rice
2 teaspoons grated lemon rind
1/2 cup dry white wine
3 cups (1-inch) diagonally cut asparagus (about 1 pound)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice 2 teaspoons fresh thyme leaves

Preparation
Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme

Source: http://www.myrecipes.com/recipe/lemon-risotto-with-asparagus-10000000698678/

Parmesan Baked Tomatoes

2011-05-27T11:41:00.002-04:00

Ingredients
1 can (14-1/2 ounces) diced tomatoes, drained
2 tablespoons seasoned bread crumbs
1/4 to 1/2 teaspoon Italian seasoning
1/4 teaspoon garlic salt
2 tablespoons shredded Parmesan cheese
1 tablespoon butter

Directions
Place tomatoes in a greased 1-qt. baking dish. Combine the bread crumbs, Italian seasoning and salt; sprinkle over tomatoes. Top with cheese; dot with butter.
Bake, uncovered, at 325° for 15-20 minutes or until lightly browned. Yield: 2-3 servings.

Source: http://www.tasteofhome.com/Recipes/Parmesan-Baked-Tomatoes

Italian Style Rice

2011-05-27T11:40:00.000-04:00

Ingredients
1 tablespoon chopped onion
1 tablespoon butter
1/3 cup uncooked long grain rice
1-1/4 cups chicken broth
Dash ground turmeric
1/4 cup shredded Parmesan cheese

Directions
In a saucepan, saute onion in butter until tender. Add rice; cook on medium for 2 minutes, stirring constantly. Stir in broth and turmeric; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed. Stir in cheese. Yield: 2 servings.

Source: http://www.tasteofhome.com/Recipes/Italian-Style-Rice

Zesty Potato Soup

2011-05-27T11:38:00.000-04:00

Ingredients
4 large potatoes, peeled and cubed
2 cups water
1 teaspoon dried minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 ounces process American cheese (Velveeta), cubed
1/3 cup chopped green chilies
2 tablespoons butter
1 tablespoon chicken bouillon granules
2 teaspoons minced fresh parsley

Directions
In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted. Yield: 6 servings.

Source: http://www.tasteofhome.com/Recipes/Zesty-Potato-Soup

French Cheeseburger Loaf

2011-05-27T11:36:00.002-04:00

Ingredients
3/4 pound lean ground beef (90% lean)
1/2 cup chopped sweet onion
1 small green pepper, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 tablespoon ketchup
1 tube (11 ounces) refrigerated crusty French loaf
4 slices reduced-fat process American cheese product
1 egg white, lightly beaten
3 tablespoons shredded Parmesan cheese
Directions
In a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the flour, mustard and ketchup; set aside.
Unroll dough starting at the seam. Pat into a 14-in. x 12-in. rectangle. Spoon meat mixture lengthwise down the center of the dough; top with cheese slices. Bring long sides of dough to the center over filling; pinch seams to seal.
Place seam side down on a baking sheet coated with cooking spray. Brush with egg white. Sprinkle with Parmesan cheese.
With a sharp knife, cut diagonal slits in top of loaf. Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Yield: 6 servings.

Source: http://www.tasteofhome.com/Recipes/French-Cheeseburger-Loaf

Whole Wheat Rolls Recipe

2011-05-27T11:34:00.000-04:00

Ingredients
1-1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
2 to 2-1/4 cups all-purpose flour
Canola oil, optional

Directions
In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. Brush tops with oil if desired.
Bake at 400° for 15-20 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool. Yield: 1 dozen.

Source: http://www.tasteofhome.com/Recipes/Whole-Wheat-Rolls

So-Tender Swiss Steak Recipe

2011-05-27T11:32:00.000-04:00

8 ServingsPrep: 30 min. Bake: 2 hours30 120 150 Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce

GRAVY:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups beef broth or water
Hot cooked noodles or mashed potatoes, optional
Directions
In a large resealable plastic bag, combine the flour, salt and pepper. Add steak, a few pieces at a time and shake to coat. Remove meat from bag and pound with a mallet to tenderize.
In a Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
Cover and bake at 325° for 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
In a small bowl, combine the flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes if desired. Yield: 8 servings.

Source: http://www.tasteofhome.com/Recipes/So-Tender-Swiss-Steak

HOMEMADE PITA BREAD

2011-05-26T11:32:00.002-04:00

1 pkg. yeast
1 1/4 c. lukewarm water
3 c. flour
2 tsp. salt

Dissolve yeast in lukewarm water. Stir in flour and salt. Stir into a rough sticky ball. Knead on floured board until smooth, adding more flour if necessary. Divide into 6 balls. Knead each until smooth and round. Flatten each until 1/4 inch thick and 4-5 inches in diameter. Cover with towel and let rise 45 minutes. Arrange the rounds upside down on baking sheets.
Bake at 400 degrees for 10-15 minutes or until browned and puffed in center. Will be hard when removed from oven, but will soften and flatten as they cool. For sandwiches, split carefully and fill with sandwich makings.

Source: http://www.cooks.com/rec/doc/0,164,146190-255198,00.html

Mankoush, Flat Bread with Zahtar

2011-05-26T11:30:00.000-04:00

Ingredients

(6 servings)

Oregano ½ cup

Sesame seeds ½ cup

Sumac 1 teaspoon

Dry yeast ½ teaspoon

Iced sugar 1 teaspoon

Flour 450 g.

Olive oil 1 ½ cups

Milk powder 1 tablespoon

Salt

Preparation

Combine oregano (or zahtar which is a type of wild oregano), roasted sesame seeds, sumac and 1 teaspoon of salt and obtain a “zahtar” mixture. Set aside.

In a large bowl, melt dry yeast with iced sugar and ¼ cup of hot water.

Combine 1 cup olive oil, salt and milk powder with the flour. Gradually add 1 cup of cold water and knead until you obtain a soft dough.

Cover with damp tissue and let stand at room temperature until dough grows to double its size (at least 1 hour).

Heat oven at 200 C.

Separate dough in six even portions. On a floured surface, open them to 10 cm in diameter.

Add ½ cup of olive oil to zahtar mixture. Spread the paste you have obtained over the pitas. Make holes with a fork to avoid inflating.

Grease an oven tray. Place in the pitas and bake for 15 minutes.

Serve hot.

Source: http://www.hurriyetdailynews.com/n.php?n=mankoush-flat-bread-with-zahtar-2010-12-22

orange pudding

2011-05-26T11:26:00.000-04:00

3 oranges
1 1/4 pints milk
1 1/2 oz cornflour
1 oz butter
3 oz sugar
2 eggs
pinch of salt

How to make orange pudding:
Peel the oranges, cut in pieces and place in a buttered dish.
Mix cornflour with a little of the milk.
Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
Add the butter and a pinch of salt.
Sprinkle a little sugar over the oranges.
Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture.
Stir for a minute or two longer over the fire without boiling.
Pour over the oranges and bake for 10 minutes.
Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.

Source: http://www.indianfoodforever.com/puddings/orange-pudding.html

4 personen 4 people

land : Egypte Country: Egypt

gerechtsoort : nagerecht course: dessert

bron : Het Midden-Oosten : De Arabische keukens / Jenny Ridgwell Source: The Middle East: Arab kitchens / Jenny Ridgwell

Iranian Chelo Rice

2011-05-18T12:35:00.002-04:00

Ingredients:
1 3/4 cup Basmati rice
Water
Salt
1/2 cup Butter, unsalted, melted

Directions:
Rinse rice three times in lukewarm water. Cover rice with cold water and add 1l/2 tablespoons salt. Let soak 1 hour.

Put 2 quarts water in pot, add 1 tablespoon salt and bring to boil . Drain soaked rice and add to boiling water. Boil until nearly done, 5 to 10 minutes, stirring to keep grains from sticking together.

Drain in colander and rinse with lukewarm water.

Put 1/3 of melted butter and 2 tablespoons water in bottom of pot.

Sprinkle rice into pot, allowing it to form cone shape. Pour remaining melted butter evenly over rice. With handle of wooden spoon, punch 3 holes from top of rice cone to bottom of pot.

Put dish towel or paper towels over pot, then cover with pot lid.

Set pot on medium heat 10 to 15 minutes, then reduce heat to low for 35 to 40 minutes. Can be kept in warm oven 1 hour.

Set pot in sink of cold water 1 minute to loosen crust on bottom.

Remove pot lid. Turn large serving plate upside-down and cover pot with it. Holding pot and plate tightly together, Divide crust among diners and serve rice with kebobs.

Makes 4 to 6 servings.

source: http://www.alleasyworld.com/Iranian-Chelo-Rice.html

Roast Leg of Lamb

2011-05-18T12:33:00.000-04:00

5 1/2 lb Lamb roast; boneless
2 Garlic cloves
Lemon and pepper seasoning
1/2 c Dry white wine

Peel garlic and cut in slivers. Puncture surface of lamb with tip of sharp knife. Twist knife 90 degrees and insert slivers of garlic along blade of knife. Space garlic slivers evenly on surface of roast. Season entire surface with lemon and pepper seasoning. Place roast on trivet in removable liner; add wine. Place liner in base and cook on auto 8-9 hours, low 10-12 hours or high 5-6 hours.

Source: http://www.justlambrecipes.com/lam-0010900.html

Cranberry Apple Pie

2011-05-18T12:24:00.000-04:00

PIE
1 refrigerated pie pastry
2 cups apples, peeled, cored, and quartered
2 cups fresh cranberries (thawed if frozen)
2/3 cup sugar
1 tablespoon lemon juice
1 1/2 tablespoons flour
CRUMB TOPPING
1/2 cup flour
1/2 cup sugar
1/4 teaspoon cinnamon
4 tablespoons cold butter, cut into 1/4-inch pieces
X
Instructions
Heat the oven to 400 degrees. Line a 9-inch standard (not deep-dish) pie pan with the pastry, fluting the edge.

Thinly slice the apples crosswise and combine them in a large bowl with the cranberries. Add the sugar, lemon juice, and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.

Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.

After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake it for another 25 to 30 minutes, until the top is golden and the fruit thickens and bubbles around the edges. Allow the pie to cool for 2 hours before serving. Serves 8.

Source: http://familyfun.go.com/recipes/cranberry-apple-pie-684228/

Buckwheat Bread

2011-05-18T12:22:00.000-04:00

This dark, heavy bread is sure to be a favorite for people who love heavy grains, such as buckwheat, and the sweet flavor of molasses. This recipe makes one loaf of dark bread that can be wrapped and frozen for up to 3 months.
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours, 40 minutesIngredients:
•1/2 tbsp salt
•2 tbsp molasses
•1 tbsp vegetable oil
•1-1/4 cup warm water
•2 tbsp dry milk
•1 tbsp active dry yeast
•1 cup dark buckwheat flour
•2-1/4 cups bread flour
Preparation:
1.In large bowl, mix together salt, molasses, vegetable oil, dry milk, and yeast. Stir in warm water.

2.Stir in buckwheat flour. Mix in 2 cups bread flour.

3.Turn dough out onto floured board. Knead in remaining 1/4 cup bread flour.

4.Put dough in greased bowl and turn over so that the top of dough is greased. Cover and let rise in warm place for 1 hour or until double in size.

5.Punch down dough. Turn out onto floured board and knead for about 5 minutes.

6.Form dough into bread loaf and place in greased loaf pan. Cover and let rise for about 30 minutes or until double in size.

7.Brush dough top with egg white. Score the loaves by make three quick slashes across the top.

8.Bake at 350 degrees F for 40 minutes or until dark brown. Remove from oven and turn bread out onto clean kitchen towel or rack.

Source: http://breadbaking.about.com/od/yeastbreads/r/bwmolasses.htm

Old-Fashioned Bread-Stuffed Chicken Breasts

2011-05-18T12:15:00.000-04:00

Ingredients
•2 medium onions, peeled and finely chopped
•2 garlic cloves, minced
•4 tablespoons unsalted butter
•4 cups bread cubes (about 1/inch), cut from Pain de Mie or brioche
•1 tablespoon chopped fresh green herbs (flat-leaf parsley, chives, dill, tarragon, chervil)
•Coarse kosher salt and freshly ground black pepper to taste
•6 whole chicken breasts, halved and boned, skin left on
•1 cup Herb Butter I , meltedPreparation
Preheat the oven to 350°F. Butter a baking dish large enough to hold the chicken breasts in one layer.

In a large skillet, sauté the onions and garlic in the butter until soft; do not brown. Add the bread cubes; toss well until all the butter is absorbed by the bread and the bread is evenly coated. Stir in the chopped herbs and season well with salt and pepper.

Place each breast half skin side up on a board and trim away any excess fat. Gently loosen the skin from one side of the breast and stuff approximately 1/3 cup of bread filling under the skin. Tuck the skin and meat underneath, forming an even, round shape. Put the stuffed breasts in the prepared baking dish, brush with a bit of melted herb butter, and roast until golden brown, 35 to 40 minutes. Baste occasionally while baking with more herb butter. (Do not overcook or the meat will dry out.) Remove from the oven and serve hot or warm.

Source: http://www.dinnertool.com/recipe/view/16746/Old-Fashioned-Bread-Stuffed-Chicken-Breasts

Blackberry-Filled Baked Apples with Saffron Pastry Cream

2011-05-16T12:52:00.000-04:00

8 servings
12 threads pure saffron
1/2 tbs hot skim milk
1 cup part skim ricotta cheese
2 1/2 tbs plain nonfat yogurt
3 tbs sugar
1/2 tsp rose or orange flower water

8 baking apples, cored
1 3/4 cups apple juice
Olive oil spray
2 cups blackberries
2 tbs maple syrup
1/2 tsp fresh grated nutmeg

Toast the saffron threads in a dry pan over warm heat. When brittle - place in saucer and crush with back of spoon. Add the milk and set aside for 10 minutes. Combine all of the pastry cream ingredients in a blender or food processor and process for several minutes until silky smooth and light. ( can be made 1 -2 days ahead).

Preheat the oven to 375 deg F. Stand the apples in a 2 inch-deep baking dish and pour 1 cup of juice over them. Spray the apples with olive oil an bake for 25 minutes.

Remove the apples from the oven and stuff the centers with berries. Pour the remaining juice over the apples, drizzle with maple syrup and spray with oil. Bake the apples until tender ( 20 - 30 minutes more). If the juice is not thick - transfer the apples to serving dishes. Pour the juice into a saucepan and cook over low heat until reduced to 2/3 cup; reserve.

To serve, place the apples on individual plates or in stemmed dessert dishes. Spoon some syrup over apples and serve with spoonful of Saffron Pastry Cream. Sprinkle with nutmeg.

Source : Yamuna's Table: http://www.amazon.com/Yamunas-Table-Healthy-Vegetarian-Inspired/dp/0452272386/ref=sr_1_1?ie=UTF8&s=books&qid=1305564067&sr=8-1

Harissa Hot Chili Paste (Tunisia)

2011-05-16T12:34:00.000-04:00

3 ounces mild and hot chilies -- dried mixture of anchos,
New Mexican and -- guajillos
1 clove garlic -- crushed with salt
1/4 teaspoon salt -- for above
1 teaspoon coriander -- ground
1 teaspoon caraway seed -- ground
1 red bell pepper -- roasted
1 teaspoon fine sea salt
olive oil

Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close th with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.

Source: http://www.recipesource.com/side-dishes/spices/00/rec0079.html

Chermoula - Marinated Grilled Tuna on Tabbouleh

2011-05-16T12:27:00.000-04:00

2 x 6 ounce tuna steaks
3 x Garlic cloves, crushed with a little salt
2 Tbsp. Harissa
1/2 bn Coriander, minced
1/2 bn Flat parsley, roughly minced
1 tsp Cumin
1 tsp Paprika
1 x Chilli, finely minced
2 Tbsp. Aged red wine vinegar
3 Tbsp. Balsamic vinegar
4 Tbsp. Extra virgin extra virgin olive oil
3 ounce Burghal, soaked in boiling water for 1/2 hour then liquid removed and squeezed dry
Salt and pepper
2 x Lemons, juice of
3 fl ounce Extra virgin extra virgin olive oil
8 Tbsp. Flat leaf parsley, finely minced
3 Tbsp. Mint, finely minced
1 bn Spring onions, washed and minced
2 x Plum tomatoes, seeded and diced

Directions
Marinade:Put into the blender the chillies, cumin, paprika, balsamic vinegar, aged red wine, coriander, harissa, garlic and parsley.
Add in to the mix the extra virgin extra virgin olive oil. Take the tuna and slice off the skin and then cut the fish into chunks, or possibly cubes for scouring. The tuna can then be placed onto the barbecue to be chargrilled for 2 min on each side.
Tabbouleh salad:Squeeze the juice of 2 lemons and extra virgin olive oil over the soaked burghal and mix together.
Leave this to stand for 30 min and then add in the parsley and spring onions. Season and top with tomatoes.
Pour the tuna marinade on top of the tuna and serve with the tabbouleh salad.

Source: http://images.cookeatshare.com/recipes/chermoula-marinated-grilled-tuna-on-tabbouleh-105540

Simple Parmesan Risotto

2011-05-16T12:16:00.000-04:00

4 tbsp unsalted butter
1/4 large Spanish onion, minced
1 cup arborio rice
1/2 cup white wine
4 cups chicken stock, hot
1/2 cup Parmesan cheese, freshly grated

1. Heat butter in a medium pan over medium heat. Add onion and cook until soft but not browned.
Add the rice and stir well to coat in butter. Cook for 2 minutes, stirring constantly, you do want to heat the rice but not brown it.

2. Add white wine and stir until absorbed by the rice.

3. Add half a cup of chicken stock, stirring constantly until it has been absorbed. Once it has been absorbed repeat the process by adding another half a cup and continuing to stir. Repeat until the rice is not absorbing any more rice.

4. Stir in Parmesan cheese and taste before seasoning with salt and pepper

Source: http://www.tinytestkitchen.com/2010/03/simple-risotto/

CHOCOLATE CHERRY BROWNIES

2011-05-13T14:14:00.000-04:00

1 (16 oz.) Maraschino cherries
2/3 c. butter
1 c. semi-sweet chocolate chips
1 c. sugar
1 tsp. vanilla
2 eggs, beaten
1 1/4 c. flour
3/4 c. Quaker oats (uncooked)
1 tsp. baking powder
1/4 tsp. salt
1/2 c. nuts, chopped (optional)
2 tbsp. vegetable shortening

Heat oven to 350 degrees. Drain cherries. Reserve 12 and chop remainder. In large saucepan, melt butter and 1/2 cup chocolate chips over low heat; stir until melted. Remove from heat; cool slightly. Add sugar, vanilla and eggs. Stir in combined dry ingredients, chopped cherries and nuts. Spread in greased 9 x 13-inch pan. Bake 25 minutes or until brownies pull away from pan sides. Cool completely.
Halve reserved cherries; place on top of brownies. In saucepan over low heat, melt remaining chocolate and shortening. Stir until mixture melts and is smooth. Drizzle over brownies. Cut in 2 1/2-inch squares and store in airtight container.

Source: http://www.cooks.com/rec/view/0,1610,148187-232192,00.html

Lamb with white beans and tomatoes

2011-05-13T14:08:00.000-04:00

Yield : Serves 6 to 8 over rice
Ingredients
•2 cups dried white beans (white kidney, Great Northern, or baby limas), soaked overnight in water to cover and drained
•Salt, to taste
•3 tablespoons olive oil
•2 pounds boneless lean lamb shoulder, cut into ½-inch dice
•3 tablespoons unsalted butter
•3 medium-size onions, chopped
•½ to ¾ teaspoon hot Hungarian paprika
•¾ cup beef stock
•1½ tablespoons tomato paste
•1 can (14½ ounces) Italian plum tomatoes, drained but juices reserved, chopped
•1 green bell pepper, cored, seeded, and diced
•1 small green chili pepper, cored, seeded, and diced (wear rubber gloves)
•4 cloves garlic, peeled
•1 teaspoon sweet Hungarian paprika, plus additional for garnish
•1 tablespoon fresh lemon juice, or more to taste
•Freshly ground black pepper, to taste
•1/3 cup chopped fresh parsley, plus additional for garnish
•Hot cooked rice or bulgur
Directions
1. In a large pot, bring the beans and 6 cups water to a boil over high heat, periodically skimming off the foam as it rises to the top. Add salt, reduce the heat to low, and cover the pot. Simmer until the beans are almost tender, about 40 minutes or more, depending on the beans.

2. Meanwhile, heat the oil in a large heatproof casserole over medium-high heat. Add the lamb and brown on all sides. Transfer the lamb to a plate and pour off the oil.

3. Add the butter to the casserole and melt over medium heat. Add the onions and sauté, stirring frequently, until softened and lightly colored, about 10 minutes. Return the lamb to the casserole and add salt, ½ teaspoon hot paprika, and the stock. Simmer the lamb, covered, over low heat until tender, about 1 hour.

4. Preheat the oven to 350°F.

5. Drain off the liquid from the lamb and degrease, if it seems fatty. Dilute the tomato paste in the liquid and return the mixture to the lamb.

6. Add the beans, tomatoes and their liquid, the green bell pepper, chili pepper, garlic, 1 teaspoon sweet paprika, remaining hot paprika to taste,1 tablespoon lemon juice, pepper, and more salt if needed. Bring the mixture to a boil, then cover and place in the oven for 40 minutes.

7. Remove from the heat, add more lemon juice, if desired, and stir in the 1/3 cup parsley. Allow to cool for 10 to 15 minutes before serving.

8. Transfer the mixture to a serving dish and sprinkle with sweet paprika and additional parsley. Serve over rice or bulgur.

Notes
The Armenians are very casual about what they put into their lamb stews. In winter it might be dried beans, such as in this recipe; spring would bring tender spinach. In summer it might be a medley of tomatoes, eggplants, and green beans, while the fall is the season for pumpkin and squash: To the meat add 1 pound cubed pumpkin or butternut squash, lightly sautéed in butter, instead of the beans. Omit the peppers and use a dash of cinnamon and ground cumin for seasoning.

Source: http://www.cookstr.com/recipes/lamb-with-white-beans-and-tomatoes

Marcella Hazan's Pasta e Fagioli (Pasta and Bean Soup)

2011-05-13T14:03:00.000-04:00

For 6 servings

1/4 cup extra-virgin olive oil
2 tablespoons chopped onion
3 tablespoons chopped carrot
3 tablespoons chopped celery
3 or 4 pork ribs, OR
a ham bone with some lean meat attached,
OR 2 little pork chops
2/3 cup canned imported Italian plum tomatoes,
cut up, with their juice, OR
fresh tomatoes, if ripe and firm, peeled and cut up
2 pound fresh cranberry beans, unshelled weight,
OR 1 cup dried cranberry or red kidney beans,
soaked and cooked as described below *
OR 3 cups canned cranberry or red kidney
beans, drained
3 cups (or more if needed) [beef stock]
OR 1 cup canned beef broth diluted
with 2 cups water
Salt
Black pepper, ground fresh from the mill
Either maltagliati pasta, homemade
[instructions included in cookbook],
OR 1/2 pound small, tubular macaroni
1 tablespoon butter
2 tablespoons freshly grated
Parmigiano-Reggiano cheese

* Put the beans in a bowl and add enough water to cover by at least 3 inches.
Put the bowl in some out-of-the-way corner of your kitchen and leave it
there overnight.
When the beans have finished soaking, drain them, rinse them in fresh cold
water, and put them in a pot that will accommodate the beans and enough
water to cover them by at least 3 inches. Put a lid on the pot and turn on
the heat to medium. When the water comes to a boil, adjust the heat so
that it simmers steadily, but gently. Cook the beans until tender, but not
mushy, about 45 minutes to 1 hour. Add salt only when the beans are al-
most completely tender so that their skin does not dry and crack while
cooking. Taste them periodically so you’ll know when they are done.
Keep the beans in the liquid that you cooked them in until you are ready
to use them. If necessary, they can be prepared a day or two ahead of
time and stored, always in their liquid.

1. Put the olive oil and chopped onion in a soup pot and turn on the
heat to medium. Cook the onion, stirring it, until it becomes colored
a pale gold.
2. Add the carrot and celery, stir once or twice to coat them well, then
add the pork. Cook for about 10 minutes, turned the meat and the
vegetables over from time to time with a wooden spoon.
3. Add the cut-up tomatoes and their juice, adjust the heat so that the
juice simmer very gently, and cook for 10 minutes.
4. If using fresh beans: Shell them, rinse them in cold water, and put
them in the soup pot. Stir 2 or 3 times to coat them well, then add
the broth/stock. Cover the pot, adjust the heat so that the broth
bubbles at a steady, but gentle boil, and cook for 45 minutes to
1 hour, until the beans are fully tender.
If using cooked dried beans or canned: Extend the cooking time
for the tomatoes in Step 3 to 20 minutes. Add the drained cooked or
canned beans, stirring them thoroughly to coat them well. Cook for 5
minutes, then add the broth/stock, cover the pot, and bring the broth/
stock to a gentle boil.
5. Scoop up about 1/2 cup of the beans and mash them through a food
mill back into the pot. Add salt, a few grindings of black pepper, and
stir thoroughly.
6. Check the soup for density: It should be liquid enough to cook the
pasta in. If necessary, add more broth, or, if you are using diluted
canned broth, more water. When the soup has come to a steady,
moderate boil, add the pasta. If you are using homemade pasta,
taste for doneness after 1 minute. If you are using macaroni pasta,
it will take several minutes longer, but stop the cooking when the
pasta is tender, but still firm to the bite. Before turning off the heat,
swirl in 1 tablespoon of butter and the grated cheese.
7. Pour the soup into a large serving bowl or into individual plates, and
allow to settle for 10 minutes before serving. It tastes best when
eaten warm, rather than piping hot.

Variation with Rice

The same soup is delicious with rice. Substitute 1 cup of rice,
preferably Italian Arborio rice, for the pasta. Follow all other
steps as given above.

Ahead-of-time note: You can prepare the soup almost entirely in
advance but stop at the end of Step 5. Add and cook the pasta or
rice only when you are going to make the soup ready for serving.

Source:http://www.labellecuisine.com/Archives/soup/Marcella%20Hazan's%20Pasta%20e%20Fagioli%20(Pasta%20and%20Bean%20Soup).htm

Fast and Easy Baked Beans

2011-05-13T14:00:00.000-04:00

Ingredients
1 tablespoon vegetable oil or 2 slices of bacon, cut into 1/2 pieces
1/4 cup chopped onion 2 cans (15-16oz) pinto beans or about 3 cups, rinsed and drained
2 tablespoons ketchup
2 tablespoons unsulfured molasses
1 teaspoon dry mustard powder
1/3 cup water
1 tablespoon cider vinegar

Instructions
Mix the chopped onion and vegetable oil or bacon in a 2 quart microwave safe dish.
Microwave on high, uncovered, 5-7 minutes, until onion is tender and the bacon has rendered fat (if using the bacon).
Mix in the beans, ketchup, molasses, mustard powder and water. Cover with lid or plastic wrap and microwave until liquid has thickened, about 8-10 minutes.
Stir in the vinegar and serve.
Number of servings (yield): 4

Source: http://www.angiespangies.com/saturday-sides-fast-and-easy-baked-beans/

Corn Fritters

2011-05-11T12:53:00.000-04:00

Ingredients
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

Directions
1.Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2.In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
3.Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Source: http://allrecipes.com/Recipe/corn-fritters/Detail.aspx

Maple Crème Brûlée

2011-05-11T12:50:00.000-04:00

Serves 8 Preparation and cooking time: 50 min

Ingredients

•9 egg yolks
•1 L (4 cups) heavy cream (35% M.F.)
•125 ml (1/2 cup) maple syrup
•35 ml (2 Tbsp) pure malt scotch whiskey
•Pure granulated maple sugar to sprinkle on top
Method
Preheat oven to 180o C (350o F). In a large bowl, beat the egg yolks with the cream, the syrup and the scotch. Pour the mixture into a saucepan and bring to a simmer. Strain and pour into 8 large custard cups. Place the custard cups in a bain-marie and bake for 30 to 40 min, until the custard is firm. Remove the custards from the water bath and chill them.

Just before serving, sprinkle with granulated maple sugar and put under the grill until golden.

Source: http://www.finemapleproducts.com/en/recipe/77/maple-creme-brulee

penne al sugo di carne

2011-05-11T12:48:00.000-04:00

6 Tb butter, divided
1 5-pound boneless chuck roast, cut into 2 inch cubes
3 red onions, halved, thinly sliced
1 750ml bottle Chianti or other fruity wine
1 28oz can peeled tomatoes with juice
1 C. brewed espresso
2 pounds penne

Preheat oven to 400.F
1. Melt 1 Tb butter in large ovenproof pot over medium heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 minutes per batch. Transfer beef to large bowl.
2. Reduce heat to medium. Add remaining 5 Tb. butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 minutes.
3. Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to boil, cover, and transfer to oven.
4. Braise beef until tender, about 2 hours. Using slotted spoon, transfer beef to bowl. Using 2 forks, shred beef. Return beef to pot. Season to taste with salt and pepper.

Pasta: Cook in pot of salted boiling water until tender but still firm to bite. Use a pasta with ridges to adhere to sauce. Divide pasta among 12 shallow bowls, spoon meat sauce over, and serve.

Do ahead: Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

Source - http://www.epicurious.com/recipes/member/views/PENNE-AL-SUGO-DI-CARNE-50026174#ixzz1M3z6Kv3s

Gingerbread Pudding Cake

2011-05-05T12:30:00.000-04:00

Ingredients:
Servings:
8 8 8Servings Size

Update

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted

1 Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
2 Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
3 Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
4 Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.

Source: http://www.food.com/recipe/gingerbread-pudding-cake-266842#ixzz1LUpR3LrV

Black Bean Chili

2011-05-05T12:24:00.000-04:00

4 cans black beans, drained and rinsed
3 jalapeno peppers, seeded and minced
2 tablespoons olive oil
2 cans mild green chiles, chopped
2 large onions, chopped
2-28 ounce cans tomatoes, petite diced
4 cloves garlic, minced
2 teaspoons oregano
1 tablespoon cumin
½ teaspoon cayenne
1 tablespoon paprika
2 teaspoons chili powder
½ cup chopped cilantro

1. Heat oil in large soup pot. Add onions and garlic and sauté for 5 minutes. Add the
cumin, paprika, and chili powder. Continue to cook, stirring for 5 more minutes.
2. Add the peppers and cook 2-3 minutes. Stir in the chopped tomatoes, oregano, and
cayenne.
3. Bring to a boil and cook, uncovered, for 20 minutes. Add the beans and cook for
another 15 minutes. Stir in the cilantro.
4. Serve with optional garnishes.
Optional garnishes: 1 cup chopped green onions, 2 cups cheddar cheese
1 cup sour cream or nonfat yogurt
Makes 12 servings. Per serving: 191 calories, 9g

Source: http://nutritioncouncil.org/eatwell/recipes_pdf/Heart-Warming%20Soups2010.pdf

Golden Potato Soup

2011-05-05T12:22:00.000-04:00

1 can (14.5 oz) reduced sodium chicken broth
1 cup peeled and diced potatoes
½ cup finely chopped carrots
¼ cup finely chopped onions
¼ cup finely chopped celery
2½ teaspoons cornstarch
1 can (12 oz.) evaporated skimmed milk
½ tsp basil
1 cup (4 oz.) shredded 2% sharp cheddar cheese
¼ tsp garlic powder

1. Combine broth and vegetables in a medium saucepan. Bring to a boil, then reduce
heat.
2. Add seasonings. Cover and simmer about 10 minutes or until vegetables are
tender.
3. Using the back of a fork, slightly mash the potatoes against the side of the pan.
4. In a small bowl, stir together 1/4 cup of the milk and cornstarch until smooth. Then
stir cornstarch mixtures into the broth mixture.
5. Add the remaining milk. Cook and stir until thick and bubbly.
6. To serve, spoon 1/4 cup cheese in each bowl, add hot soup and stir until cheese is
melted. Serve immediately.
Makes 4 servings. Per serving: 233 calories, 6 gm fat, 19 gm protein, 28 gm carbohydrate, 2 gm fiber,
20 mg cholesterol, 1 mg iron, 550 mg calcium, 269 mg sodium.

Source: http://nutritioncouncil.org/eatwell/recipes_pdf/Heart-Warming%20Soups2010.pdf

Lentil Chili Cincinnati Style

2011-05-05T12:21:00.000-04:00

1 tablespoon olive oil
1 cup lentils, washed
2 stalks celery, chopped
4 cups chicken or vegetable broth
¼ teaspoon cinnamon
½ cup grated carrots
¼ teaspoon ground cloves
1 can (14.5 ounces) diced tomatoes
1½ cup chopped onion
2 cloves garlic, finely chopped
½ - 1 teaspoon ground cumin
Salt and pepper to taste

1. In a large saucepan, heat oil for 1 to 2 minutes. Add onions and celery; sauté until
onions are tender, about 5 minutes.
2. Reduce heat and add garlic, cinnamon, cumin and cloves. Cook for 1 minute.
3. Add broth, lentils, carrots and black pepper; bring to a boil. Reduce heat, cover and
simmer for 40 to 50 minutes or until lentils are soft.
4. Add tomatoes with juice; cook another 10 minutes until soup is hot throughout.
Adjust seasoning to taste..
Makes 6 servings. Per serving: 204 calories, 3 gm fat, 12 gm protein, 35 gm carbohydrate, 8 gm fiber,
0 mg cholesterol, 3.3 mg iron, 35 mg calcium, 427 mg sodium.

Source: http://nutritioncouncil.org/eatwell/recipes_pdf/Heart-Warming%20Soups2010.pdf

Pan-Roasted Veal Chops with Cabernet Sauce

2011-05-04T11:33:00.000-04:00

1/4 cup plus 2 tablespoons extra-virgin olive oil
4 thyme sprigs
1 garlic clove, coarsely chopped
Four 12-ounce, bone-in veal rib chops
2 cups Cabernet Sauvignon
2 large shallots, finely chopped
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock Salt and freshly ground pepper

1.In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.

2.In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.

3.In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.

4.Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.
Make Ahead The wine sauce can be refrigerated for up to 3 days. Reheat gently.

Source: http://www.foodandwine.com/recipes/pan-roasted-veal-chops-with-cabernet-sauce

Three-Ingredient Prime Rib Roast

2011-05-04T11:29:00.000-04:00

1/3 cup finely ground coffee
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 vanilla bean, split and seeds scraped
One 12-pound, bone-in prime rib roast (5 bones)

1.In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.

2.Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.

3.Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.

Source: http://www.foodandwine.com/recipes/three-ingredient-prime-rib-roast

Honey-roasted spicy leg of lamb

2011-05-04T11:21:00.000-04:00

Ingredients
For the lamb
2.2kg/41b 13½oz leg of lamb

For the marinade
2 tbsp vegetable oil

5 tbsp lemon juice

15g/½oz fresh ginger, peeled and roughly chopped

6 large cloves garlic, peeled and roughly chopped

1 tbsp ground cumin

1 tbsp ground coriander

¼tsp red chilli powder

salt, to taste

1 tbsp garam masala

½tsp freshly ground black pepper

2 tbsp water

For the honey rub
100g/3½oz almonds, blanched

100ml/3½fl oz Greek yoghurt

1½ tbsp honey

Preparation method
1.Blend together all the ingredients for the marinade in a blender or food processor.

2.Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours.

3.For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.

4.Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes.

5.Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be.

6.Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice.

Source: http://www.bbc.co.uk/food/recipes/honeyroastedspicyleg_86764

Mixed Up Grains

2011-05-02T12:11:00.000-04:00

Recipe courtesy of Harvard University Dining Services

Serves 4

•½ cup wheatberries
•¼ cup pearl barley
•¼ cup wild rice
•2 cups water
•¼ cup minced red onion
•Salt (optional) to taste
Combine the grains and water in a medium saucepan. Bring to a boil over high heat.

Reduce the heat to low and cover. Simmer until all the water is absorbed, about 1 hour.

Remove from the heat. Add the minced onions, salt (if desired) to taste, stir, and serve.

Calories: 160⁄ Protein: 6 g⁄ Carbohydrate: 35 g⁄ Fiber: 6 g⁄ Sodium: 0 mg
Saturated fat: 0 g⁄ Polyunsaturated fat: 0.5 g⁄ Monounsaturated fat: 0 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg

Source: http://www.hsph.harvard.edu/nutritionsource/recipes/mixed-up-grains/index.html

Grilled Lamb Chops with Roasted Garlic

2011-04-26T13:01:00.000-04:00

Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
4 thyme sprigs
1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
2 teaspoons chopped rosemary leaves
1/4 teaspoon ground cumin
8 lamb loin chops
Salt and freshly ground black pepper

Directions
1.In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
2.Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
3.Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree

White Bean Puree:
Ingredients
3 tablespoons unsalted butter
1 small onion, finely diced
1 garlic clove, minced
1 thyme sprig
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
Salt and freshly ground pepper

Directions
1.In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about 7 minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot.

Sources:
http://www.foodandwine.com/recipes/white-bean-puree-robert-wiedmaier
http://www.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic

Thai Ground Pork Salad

2011-04-26T12:59:00.000-04:00

Ingredients
2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

Directions
1.In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.
2.In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

Source: http://www.foodandwine.com/recipes/thai-ground-pork-salad

Chile-Brined Fresh Ham

2011-04-26T12:55:00.000-04:00

4 cups kosher salt
2 cups sugar
6 quarts cold water
1 cup black peppercorns, crushed
5 ounces Thai or serrano chiles, stemmed and finely chopped
8 whole cloves
4 cups ice cubes
One 18-pound, bone-in fresh ham, with skin
2 cups low-sodium chicken broth

Directions
1.In a large saucepan, combine the salt and sugar with 2 quarts of the water. Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar. Pour the brine into a very large pot. Stir in the peppercorns, chiles and cloves. Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged. Brine the ham in the refrigerator for 24 hours.
2.Preheat the oven to 400°. Remove the ham from the brine and brush off the peppercorns and cloves. Set the ham skin side up in a roasting pan and let stand for 30 minutes at room temperature.
3.Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through. Reduce the oven to 300° and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the ham to a carving board and let rest for 30 minutes.
4.Strain the pan juices into a saucepan; skim off the fat. Add the chicken broth and bring to a boil. Cut the skin off of the ham and break it into pieces. Thinly slice the meat and serve with the jus and crisp skin.

Source: http://www.foodandwine.com/recipes/chile-brined-fresh-ham

Crepes Basic Recipe

2011-04-22T12:27:00.000-04:00

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Source: http://allrecipes.com//Recipe/basic-crepes/Detail.aspx

CHERRY SAUCE

2011-04-22T12:24:00.000-04:00

1 (1 lb.) can pitted dark sweet cherries
1/4 c. orange juice
3 tbsp. brown sugar
3 tbsp. vinegar
3 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
2 tbsp. soy sauce
1/4 tsp. grated orange rind
1 tbsp. cornstarch

Mix all ingredients and simmer for 10 minutes.

Source - http://www.cooks.com/rec/view/0,1615,155182-234192,00.html

Max & Erma's Chicken Tortilla Soup

2011-04-22T12:21:00.000-04:00

2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup salsa (chunky)
1 (4 1/2 ounce) can diced green chilies
1 onion, chopped
1/4 cup fresh cilantro, chopped
4 garlic cloves, minced
1 teaspoon red chili powder
salt, to taste
pepper, to taste
4 chicken breasts, cooked and chopped

1 Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
2 flour tortilla chips, cut into strips and fried.
3 or shredded cheese.
4 I did not add the cilantro, red chili powder, salt or pepper. (I forgot).
5 I also used fat free soups where I could.
6 This was still delicious.

Source- http://www.food.com/recipe/max-ermas-chicken-tortilla-soup-148807#ixzz1KGmOGHJY

Fresh Tomatoes and basil with Ohio City Pasta

2011-04-22T12:18:00.000-04:00

Ingredients:
¼ cup shallots (diced)
Virgin olive oil
1½ cup tomatoes (seeded and diced)
4 Tbl. fresh basil leaves (sliced thin)
Salt and pepper
1 cup vegetable broth
2 Tbl. of garlic butter or 2 tsp. garlic
(minced)
1.5 Tbl. butter
2 bundles of fresh Ohio City Pasta

Sautee ¼ cup Shallots diced, in virgin olive
oil until soft.
Add 1½ cup tomatoes seeded and diced
cook for 4-5 minutes.
Add 4 Tbl. Fresh basil leaves sliced thin
and season with salt and pepper cook for
1 minute.
Add 1 cup vegetable broth and simmer for
3-4 minutes.
Add 2 Tbl. of garlic butter or 2 tsp. garlic
minced and 1.5 Tbl. butter and stir in.
Toss with 2 bundles of fresh Ohio City
Pasta Cooked in Boiling Water.

Source: http://www.ohiocitypasta.com/retail_recipes.php