Thursday, December 16, 2010
Tuesday, December 7, 2010
Flour - 1 cup?
Baking Soda - 1 tbsp
Tumeric - 1 tbsp
Sift these items together.
Mix in some club soda to make a smooth batter.
Thinly slice the whiting, or any firm fish fillets. Dredge the fish in some plain flour then coat in the batter. Fry until golden brown, only a minute or two per side in about 1/2 canola oil. Drain.
Serve garnished with a lemon wedge, thinly sliced red chili's and some fresh corriander leaves.
From watching Bill Granger on the cooking channel.
1 cup small blue or green lentils
3 cups water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons red wine vinegar
1 pinch caster sugar (superfine)
Sea salt and freshly ground black pepper
5 1/2 ounces small green beans, tops removed
2 celery stalks, julienned
1 small handful fresh flat-leaf parsley leaves
Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.
from: Recipe courtesy William Granger
Show: Bill's Food Episode: Days Together
Sunday, November 21, 2010
For the Wonton Cups:
- Cooking spray
- 18 wonton wrappers, thawed (if frozen)
- 2 teaspoons canola oil
- 1/4 teaspoon salt
For the dressing:
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/4 teaspoons salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried hot red pepper flakes
- 2 tablespoons olive oil
For the salad:
- 1/2 pound lump crabmeat, picked over
- 1 stalk celery, finely diced
- 1/2 cup finely diced mango
- 1/4 cup thinly sliced scallions
- 2 tablespoons coarsely chopped fresh cilantro leaves
Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins withcooking spray.
Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
PREHEAT oven to 350°F. Cook and stir onion in 1 Tbsp. of the butter in large skillet on medium heat until tender.
ADD rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole. Toss together remaining 1 Tbsp. butter, melted, and bread cubes; sprinkle over casserole.
BAKE 30 to 35 min. or until heated through.
- 1Bring the first 3 ingredients to 260°F.
- 2When temperature reaches 280°F add remaining ingredients.
- 3Add the baking soda last.
- 4 Pour onto greased cookie sheet.
Saturday, October 23, 2010
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups store-bought marinara sauce
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves
Special equipment: 9-inch springform pan
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
Source: Recipe courtesy Giada De Laurentiis
Old-Fashioned Sweet Shortcrust Pastry, recipe follows
1/4 cup butter, plus extra for greasing
1/3 cup raw sugar, plus extra for sprinkling
2 large Bramley or McIntosh apples, cored, peeled and each cut into 16 wedges
4 Cox's, Empire or Granny Smith apples, cored, peeled and each cut into 8 wedges
1 heaping tablespoon chopped ginger, in syrup
5 ounces blackberries
1 large free-range or organic egg, beaten
1/2 teaspoon ground cinnamon
3 1/2 cups organic all-purpose flour, plus extra for dusting
1 cup icing sugar, sifted
1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes
1 lemon, zested
2 large free-range or organic eggs, beaten
All-purpose flour, for dusting
First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.
Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
Old-Fashioned Sweet Shortcrust Pastry
Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.
Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.
Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
• olive oil
• 3 medium red onions, peeled and chopped
• 3 cloves of garlic, peeled and chopped
• 30g butter, plus extra for greasing
• 2 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 4 field mushrooms, peeled and sliced
• 1kg brisket of beef or stewing beef, cut into 2cm cubes
• a few sprigs of fresh rosemary, leaves picked and chopped
• sea salt and freshly ground black pepper
• 1 x 440ml can of Guinness (no lager, please!)
• 2 heaped tablespoons plain flour
• 200g freshly grated Cheddar cheese
• 500g best-quality ready-made all-butter puff pastry
• 1 large free-range or organic egg, beaten
main courses | serves 4 to 6
This pie is a real winner! As it uses bought puff pastry, it’s quick to prepare, and you can make the filling the day before if you want.
Preheat the oven to 190ºC/375ºF/gas 5. In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry gently for about 10 minutes – try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of salt and a level teaspoon of pepper.
Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1½ hours. Remove the pan from the oven and give the stew a stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick. A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob and reduce until the sauce thickens. Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.
Cut about a third of the pastry off the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin. Butter a deep pie dish, then line with the larger sheet, leaving the edges dangling over the side. Tip the stew into your lined dish and even it out before sprinkling over the remaining cheese. Brush the edges of the pastry with a little beaten egg.
Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross it lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.
Tuesday, September 14, 2010
Cajun Injector Creole Garlic Marinade
1/2 fresh lemon
1/2 stick butter
2 dozen jumbo shrimp in shells
black pepper to taste
Wash shrimp thoroughly. Pinch off portion of head from the eyes forward. Melt butter in a large skillet. Place shrimp in a single layer in the butter. Shake marinade well and pour over shrimp until almost covered. Cover the top with black pepper. Mix all ingredients well. Cook for 5 minutes, occasionally shaking skillet in a back and forth motion - DO NOT STIR. Just before removing shrimp from heat, squeeze 1/2 lemon on top of shrimp and sauce. Remove from heat, serve immediately in bowls with hot French bread on the side.
Monday, September 6, 2010
2 c. mini-twist pretzels (1 c. crushed)
1/2 c. butter or margarine, melted
1/4 c. sugar
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) kool whip, thawed, divided
1 pkg. (3 oz.) strawberry gelatin
1/2 c. boiling water
1 pkg. (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)
1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic back with Baker's Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.
2. For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well-blended. Fold in 2 cups of kool whip. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.
3. Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the kool whip using Stainless Steel Whisk. Pour over cream cheese layer, spreading edges. Refrigerate 3 hours to set.
4. Cut dessert into 15 squares. Garnish each with remaining kool whip using Easy Accent Decorator. Top with sliced strawberries and lime slices.
Wednesday, July 21, 2010
1 cup chopped pretzels
1/3 cup chopped toasted PLANTERS Pecans
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
STIR pretzels and nuts into chocolate; spread onto waxed paper-covered baking sheet.
REFRIGERATE 1 hour or until firm. Break into pieces.
What You Need
1 Egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 Green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 Lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
1 jar (26 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup Water 2 pkg. (1 lb. each) frozen cheese ravioli
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese
HEAT oven to 400ºF.
MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.
LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.
1 can (3 oz.) white tuna in water, drained, flaked
1 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. chopped green onions
2 slices Whole grain bread
1 KRAFT Singles Make It
MIX tuna, mayo and onions.
FILL bread slices with tuna mixture and Singles.
COOK in nonstick skillet sprayed with cooking spray 3 min. on each side or until golden brown on both sides.
Tuesday, July 20, 2010
1 1/2 cups half-and-half
1/2 cup maple syrup
1/2 cup light brown sugar, packed
10-12 slices soft bread, 1 inch thick
1/2 cup butter
1/2 cup light brown sugar, packed
3/4 cup maple syrup
2 cups pecans, chopped
Change Measurements: US Metric
Directions:Prep Time: 30 mins
Total Time: 1 1/2 hrs
1 Generously butter a 13 X 9 inch casserole dish;.
2 Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3 Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4 Preheat oven to 350 degrees; remove the casserole from refrigerator.
5 Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6 Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.
18 chocolate sandwich cookies with cream filling
1-1/2 cups pecans, toasted
2 Tbsp. orange liqueur or orange juice
1 Tbsp. light color corn syrup
2 Tbsp. unsweetened cocoa powder
20 lollipop sticks
1 12-oz. pkg. milk chocolate or semisweet chocolate pieces
1 Tbsp. shortening
1. In large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange liqueur, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet, insert a lollipop stick, and freeze for 30 minutes.
3. In a small saucepan combine chocolate pieces and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. If using liqueur, flavor will mellow after a day or two. Makes 20 pops.
4. To Store: Place in covered container; refrigerate up to 1 week.
Calories 208, Total Fat (g) 14, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 4, Sodium (mg) 71, Carbohydrate (g) 20, Total Sugar (g) 13, Fiber (g) 2, Protein (g) 3, Calcium (DV%) 4, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet
1 cup sliced almonds
1 Tbsp. ground cinnamon
3 Tbsp. almond paste
1 pkg. 2-layer-size white cake mix
1 4-serving-size pkg. white chocolate instant pudding and pie filling mix
1 8-oz. carton light dairy sour cream
4 eggs, lightly beaten
1/2 cup cooking oil
1/2 cup amaretto or 1/2 cup water plus 1 tsp. almond extract
1 recipe Glaze
1. Preheat oven to 350 degrees ��F. Generously grease a 10-inch (12-cup) fluted tube pan. In food processor combine almonds and cinnamon. Cover; process until nuts are finely chopped. Coat bottom and sides of pan with half the mixture. Add almond paste to remaining mixture in processor. Process until combined.
2. In large mixing bowl combine cake and pudding mixes, sour cream, eggs, 1/2 cup water, oil, and amaretto. Beat with mixer on low speed to combine. Beat on medium speed 2 minutes, scraping bowl as needed. Spoon half the batter into pan. Evenly sprinkle cinnamon-almond paste mixture over batter. Spoon remaining batter on cinnamon mixture.
3. Bake about 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper. Using wooden skewer, poke several holes in cake. Prepare Glaze. Makes 12 to 16 servings
Glaze:In small saucepan combine 1/3 cup water, 1/4 cup sugar, and 2 tablespoons butter. Stir over medium heat until sugar is dissolved. Reduce heat; simmer, uncovered, 5 minutes.
Calories 456, Total Fat (g) 23, Saturated Fat (g) 6, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 8, Cholesterol (mg) 82, Sodium (mg) 458, Carbohydrate (g) 51, Total Sugar (g) 31, Fiber (g) 1, Protein (g) 7, Vitamin C (DV%) 0, Calcium (DV%) 13, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil 2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.
Calories 526, Total Fat (g) 19, Saturated Fat (g) 3, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 3, Cholesterol (mg) 172, Sodium (mg) 394, Carbohydrate (g) 55, Total Sugar (g) 3, Fiber (g) 5, Protein (g) 34, Vitamin C (DV%) 141, Calcium (DV%) 12, Iron (DV%) 28, Percent Daily Values are based on a 2,000 calorie diet
2 10-oz. fresh red snapper filets
2 tsp. Creole or Cajun seasoning
1 14.8-oz. pouch cooked long grain rice
1 15-oz. can red beans, rinsed and drained
Italian (flat-leaf) parsley (optional)
2 Tbsp. butter, melted
1. Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.
2. Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.
3. Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.
4. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.
Calories 447, Total Fat (g) 11, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 68, Sodium (mg) 1055, Carbohydrate (g) 51, Total Sugar (g) 4, Fiber (g) 6, Protein (g) 38, Vitamin A (DV%) 0, Vitamin C (DV%) 18, Calcium (DV%) 11, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet
8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)
1. In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.
Calories 467, Total Fat (g) 10, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 634, Carbohydrate (g) 55, Total Sugar (g) 7, Fiber (g) 5, Protein (g) 37, Vitamin C (DV%) 123, Calcium (DV%) 5, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet
1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
12 oz. green and/or wax beans, trimmed (3 cups)
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary (optional)
1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.
2. Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.
3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4.
Calories 419, Total Fat (g) 11, Saturated Fat (g) 2, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 79, Sodium (mg) 636, Carbohydrate (g) 47, Total Sugar (g) 9, Fiber (g) 4, Protein (g) 30, Vitamin A (DV%) 0, Vitamin C (DV%) 38, Calcium (DV%) 6, Iron (DV%) 20, Percent Daily Values are based on a 2,000 calorie diet
What You Need
48 NILLA Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup Ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup Sugar
2 tsp. Lemon zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/3 cup Raspberry preserves
1-1/2 cups Fresh fruit
STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
REFRIGERATE 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.
Kraft Kitchens TipsSize-WiseCool off with a 1/2-cup serving of this creamy dessert.Variation Prepare as directed, using JELL-O Strawberry Flavor Gelatin and strawberry jam. Garnish with sliced fresh strawberries.
1 1/4 cups fresh breadcrumbs
1 cup fresh bean sprouts, chopped
1/4 cup finely chopped green onions
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1 large egg
1 large egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
2 teaspoons olive oil, divided
Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned. Remove patties from skillet, and keep warm. Wipe skillet clean with paper towels; recoat with cooking spray. Repeat procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut Sauce.
Calories:315 (30% from fat)
Fat:10.5g (sat 1.8g,mono 4.7g,poly 2.6g)
Cooking Light, JULY 1998
This recipe goes with Thai Crab Cakes with Cilantro-Peanut Sauce
Yield: 3/4 cup
1/4 cup balsamic vinegar
2 1/2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon salt
1 garlic clove, minced
2 tablespoons creamy peanut butter
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
Combine the first 7 ingredients in a small saucepan, and bring to a boil, stirring frequently. Remove from heat. Add peanut butter, and stir with a whisk until smooth. Cool, and stir in cilantro and mint.
Cooking Light, JULY 1998
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon instant coffee granules
1 large egg
2 1/2 cups 1% low-fat milk
1 tablespoon Kahlúa (coffee-flavored liqueur)
16 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos), divided
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes. Remove from heat; stir in Kahlúa. Pour into a medium bowl; place bowl in a larger bowl of ice water, stirring occasionally until mixture is cool.
Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding. Spoon about 1/2 cup cookie mixture into each of 8 small parfait glasses or (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each serving with a cookie.
Calories:227 (21% from fat)
Fat:5.4g (sat 3g,mono 1.5g,poly 0.3g)
Cooking Light, MARCH 1999
2 tablespoons olive oil
5 garlic cloves, crushed
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
1 (28-ounce) can Italian-style tomatoes, undrained and coarsely chopped
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add basil, salt, peppers, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes or until mixture starts to thicken. Serve over pasta; top with cheese.
Calories:322 (27% from fat)
Fat:9.6g (sat 2.2g,mono 5.6g,poly 1g)
Cooking Light, MARCH 1999
Yield: 6 servings (serving size: 1/2 cup noodles and 2 cups broth mixture)
8 cups water
2 (14 1/4-ounce) cans fat-free beef broth
3 whole star anise (optional)
2 (3-inch) cinnamon sticks
1 (1 1/2-inch) piece peeled fresh ginger, sliced
4 ounces uncooked rice stick noodles or vermicelli
1 1/2 pounds boned sirloin steak, thinly sliced
2 1/2 tablespoons minced shallots
2 tablespoons sake (rice wine) or rice vinegar
1 tablespoon minced peeled fresh ginger
2 cups fresh bean sprouts
1 cup sliced fresh basil leaves
1/3 cup minced fresh cilantro
1/4 cup minced green onions
3 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon thinly sliced red chile (optional)
6 lime wedges (optional)
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.
Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.
Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.
Place the noodles into each of 6 large bowls; top with broth mixture. Garnish with sliced chile and lime wedges, if desired.
Calories:264 (20% from fat)
Fat:6g (sat 2.1g,mono 2.4g,poly 0.3g)
Cooking Light, MARCH 1999
Friday, July 2, 2010
No need for lots of chopping; let the food processor do all the work in this delicious herb-packed sauce.
Prep Time: 10 minutes
Other: 1 hour
Yield: Makes 1 1/2 cups
- 3/4 cup sour cream
- 1/2 cup firmly packed fresh parsley leaves
- 1/2 cup mayonnaise
- 1 green onion, chopped
- 1 tablespoon firmly packed fresh dill leaves
- 1 tablespoon firmly packed fresh tarragon leaves
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: fresh dill sprig
Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.