60 Classic Cocktail Recipes

10 Top Holiday Cocktails

10 Easy Make Ahead Appetizers

Ann Richards’ Wonton Ravioli with Lemon Cream Sauce

1/2 pound ground chicken
2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoon clarified butter
3 tablespoon flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.

To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.

To serve place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.

CROCK POT CHICKEN CACCIATORE

Printed from COOKS.COM

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3-4 lbs. boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz.) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 (8 oz.) can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving

Place sliced onions on bottom of crock pot. Add chicken. Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.

Sugar Cookies (Real Simple)

Makes 36 medium cookies Hands-On Time: 25m Total Time: 1hr 15m Note: Total time includes cooling time

Ingredients

• 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Coarse sanding sugar or turbinado sugar (optional)

Directions

1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using.
5. Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
6. Store in an airtight container at room temperature for up to 1 week.

Fish Chowder Shipboard

serves 6-8
70 mins

5 carrots, peeled and sliced 1/2"
3 celery stalks, sliced 1/2"
2# potatoes, peeled and cut into 1" cubes
4 med onions, peeled thin sliced
2 bay leaves
3 whole cloves
1 T dried dill
2-3t salt
1 t pepper
4 c water
2 c white wine
4# boneless skinless firm white fish (cod, halibut) cut into 2" pieces
2 c evaproated milk ("cream")
1/2 c flour
4T unsalted butter

Put vegs in large kettle.  Add bay and cloves tied in cheesecloth, dill, salt, pepper and water.  Bring to boil over high.  Lower heat and simmer until vegs are barely tender about 20 mins.  Remove cloves and bay leaves.  Add wine and fish ans tir gently to combine.  Turn off heat, cover pot and let stand 10 mins.  Stir cream into flour gradualy, mixing until smooth.  Gently stir mixture into kettle, keeping fish intact.  Return to heat and simmer gently until thinkcned, about 3-4 mins.  Add butter, season with s/p.  Serve immediately with a white CA Semillon or Bordeaux.

Clam Chowder Shipboard

4 doz hard shell clams, scrubbed or 1 quart shucked cooked clams in their broth
1/4# salt pork or 6 slices turkey bacon
1 onion coarsely chopped
6 med potatoes, peeled and cut into 1/2" dice
2 c milk
2 c evaporated milk
6T (3/4stick) Smart butter
s/p

Put hard shelled clams in large pot iwth 1 c water, cover, boil and cook til shells open about 10 mins.  Allow to cool then shuck and reserve.  Pour off and reserve broth, taking care not to disturb any sediment at the bottom.

Cook bacon in large saucepan over med heat.  Add onion and some evoo and cook, stirring until tender.  Add potatoes to the pan and stir well.  Ad clam broth and water to just cover potatoes.  Simmer until potatoes are tender.

Portugese Sausage & Peppers (Linguica)

serves 6
45 mins

1.5 - 2# linguica
4-6T water or white wine
3-4T evoo
1 large onion, in 1/8" slices
4 green or red bell peppers, sliced
2 garlic cloves, fine chopped
1/2t oregano
s/p
2-3t red wine vinegar

cook sausage in water over med heat until liquid gone and meat sizzles.  Cont to cook, turning once until browned, all over.  Remove and set aside.  Cool and cut to1/2" slices.  Remove any fat, add evoo.  Add vegs and herbs and cook stirring until tender, about 10 mins.  Return sausage to pan and simmer.  Season with s/p and vinegar and serve with red Zinfandel wine.

Banana Crisp

Serve with yogurt or ice cream.
Serves 4-6.

4 large firm ripe bananas
1T lime or lemon juice
grated nutmeg
1t grated lime or orange rind
3T brown sugar

Topping:
1/2 c flour or mix of flour and oatmeal
1/4 c brown sugar
1/4 c butter (1/2 stick) COLD

400 oven.  Butter a 9" pie pan or shallow baking dish.  Peel bananas and slice on diagonal in 1/4" ovals.  Arrange in single overlapping layer and sprinkle with juice, nutmeg, rind and sugar.  Make topping by mixing ingreds in a bowl to coarse crumbs.  Sprinkle evenly over bananas.  Bake until juices are bubbly and topping is crisp and brown, about 20 mins.

Hearty Minestrone

Serves 6
Prep 30, Cook 60

Soup improves with age!
2T evoo
1# portuguese or Italian sausage, sliced
1 large onion, coursely chopped
2 carrots, sliced
1 celery stalk with leaves, sliced
2 garlic cloves chopped
1/2t thyme dried
1/2 t rosemary dried
1 t sweet paprika
1/2 head green cabbage, shredded
2 large potatoes, srubbed and cut into 1/2" chunks
16 oz crushed tomatoes
2 x 16 oz canellini, kidney or pinto beans, or chick peas
8c water
1# small tortellini, ravioli, agnolotti or other stuffed pasta, cooked
grated parm, asiago or romano cheese

Heat oil in large soup pot over med heat. Add sausage, onions, carrots, celery, garlic, thyme, rosemary, paprika. Cook until softenend and sausage begins to brown. Add cabbage and potatoes and cook, partially covered, stirring occasionally until cabbage is wilted, abotu 5 mins. Rais heat to high and add tomatoes and juice, beans and water. When boils, lower heat and simmer, stirring occasionally until vegs are tender about 40 mins. Add pasta and simmer 10 mins. Serve with cheese.

Serve with ligh, spicy red from Proence like a Bandol or Chateuneuf du pape or a chianti.

Chicken Jambalaya

Serves 4-6
Prep 20 mins
Cook 40 mins

2T veg oil
2# chicken, cut up and deboned
1c course chopped cooked ham
1/2# spicy smoked sausage, sliced
2 med onions coarsely chopped
1 green bell pepper, coursely chopped
3 celery stocks with leaves, fine chopped
1 t dried marjoram
1 t dried thyme
1 bay leaf
2 x 16 oz cans whole tomatoes coarse chopped with juice
1 t tobasco
2 c chicken broth or water
2 c uncooked white rice

Heat oil in large deep skillet over med heat. Add chicken and brown lightly all over. Remove. Add ham, sausage, vegetables and herbs and cook, stirring til vegs are softenened. Stir in tomatoes and simmer 5 mins. Add tobasco and broth. Boil, then add rice and reserved chicken. Lower the heat and simmer until tender. 30 mins.

Serve with an earthy white wine: Rhone or California Syrah

Stove Top Corn Bread

Serves 2-4
Cooking 25 mins

1 c white or yellow cornmeal
1/2t baking soda
1/2t salt
1 large egg
3/4c milk or plain yogurt
1/4c veg oil or melted butter

Mix dry ingreds in a bowl. Make a well in the center and break egg into it. Beat lightly with fork and add milk and half the oil and incorporate with a few swift strokes. Heat heave 10-12" cast iron skillet over moderate heat. When skillet is hot, pour in the rest of the oil and heat til it shimmers. Pour in the batter. When sizzling stops, cover skillet and turn heat to low. Cook until edges brown and top is dry to touch, about 15 mins. Slid spatula under bread and turn. Cook til bread springs back when touched, about 5 mins.

One-Pot Hungarian Chicken with Dumplings

serves 4
Cooking 45 mins

Rust red chicken stew warms the belly on a chilly night.

3-4lb frying chicken cut up (or 3# chicken pieces)
s/p
2 T veg oil
1 med onion
2 med carrots, peeled, sliced 1/4" thick
2 red or green bell peppers, stemmed, seeded and sliced 1/4" thick
2 garlic cloves, chopped
3 T sweet paprika
1/4t cayenne
1 bay leaf
1 t dried oregano
3 T flour
14 oz can whole tomatoes
12 oz can beer

DUMPLINGS
1.5c flour
1T baking powder
1/2t salt
3/4 c milk
3 T veg oil or melted butter
2-3 drops tobasco

Season chicken with s/p.  Heat oil in skillet over med-high.  Add chicken and brown.  Set aside.  Lower heat to med.  Add vegs, herbs to pan and cook, stirring 5 mins.  Add flour and cook, stirring 2 mins.  Add tomatoes and beer and stir, scraping browned particles stick to pan.  Return chicken and cook til tender (25 mins).  Skim off fat.  Make dumpling batter.

Mix flour, baing pwder, salt in mixing bowl.  Add milk oil and tobasco, stir till moist.  Drop tablespoonfuls 1" apart on surface, cover and cook without lifting lid, 15 mins.

Steamers with Bay Leaves

Serves 4-6
Prep under 30 mins

5# soft whell clams, scrubbed
1 c dry white wine
4-5 bay leaves
lemon wedges
melted butter

Put clams, wine, bay leaves in large pot with tight fitting lid. Bring liquid to boil over high and cook til clams open. about 10 mins. Scoop clams into large bowl, discarding any closed ones, and reserve broth. Pour broth into mugs, taking care not to get the sediment. Seve lcams iwth lemon wedgs, mugs, and melted butter. Big bowl for shells.

Serve with Beef stew, sauteed apples/pears, cabbage salad.

Mussels with Herbs

Serves 6
Under 30 mins

2 T evoo
1 med onion, fine chopped
1 t dried marjoram or oregano
3 T chopped fresh parsley
1 garlic clove, fine chopped
1/2 c white wine
3 doz mussels, scrubbed and debearded
French Bread

Heat oil in saucepan large enough to hold all mussels, over med, then add onion and saute 5 mins til soft. Stir in herbs and garlic and add wine and mussels. Cover and increase heat to high. Steam til mussels open, about 5 mins. With slotte spoon, trf to large serving bowl, discarding any unopened ones. Pour cooking juices over mussels, taking care not to disturb sandy sediment in the bottom. Seve immediately with hot french bread to soak up the juices. Serve a dry white like Muscadet or Sauvignon Blanc.

Buttered Orange Scallion Cabbage

Serves 4
2 T butter
1/2 med cabbage, cut into bite sized triangles (about 5c)
salt
1/4 c OJ
2-3 scallions

Melt butter on medium. Add cabbage. salt lightly and toss. Add orange juice, cover pan and cook 5 mins, stirring occasionally. Add sliced scallions, cover and cook 5 mins.

Mushroom Sauce

makes 3 c

2T butter
1T evoo
1 garlic clove minced
1/2t dried thyme
1/2t dried marjoram
1# fresh shiitake or button mushrooms, no stems, sliced OR
6 oz dried shiitake soaked in warm water and drained trimmed and sliced
s/p
1/2c beef broth
1c dry red wine

melt butter and evoo in large skillet over med high heat. Add garlic and herbs. Stir, add usrhooms and toss to coat. Reduce to med heat, cover, cook stirring occasionally about 5 mins. Season with s/p, add liquids. Bring to boil, reduce by half.

BBQ/Roasted Fish with Potatoes and Vegs

Serves 4-6
Cooking 40 mins
Grouper, Pompano, Sea Trout, Red Snapper

4-5# whole fish, or 2x 2-3# fish cleaned
salt, paprika, olive oil
1 garlic clove fine chopped
1 t oregano
6T lemon juice (2 lemons)
4-6 med potatoes peeled and sliced
1 med onion thin sliced
2-3 firm ripe tomatoes, cored and sliced
2 med cucumbers, peeled and sliced
2 oranges, sliced

Slash fish. Rub with salt, paprika, garlic, oregano. Drizzle on oil and lemon juice and rub into fish slashes. Marinate 15 mins. Use 2 layers of heavy foil about 18" square. Oil top sheet. Arrange potaton and onion overlapping on foil leaving margin all around. Sprinkle with salt, paprika and 2 T oil. Place fish on vegs. Cover with tomato and cucumber slices, sprinkle with salt and drizzle oil. Finish with layer of orange slices. Enclose in foil, folding over edges to form tight seal.

Place packet on grill, covr and cook until fish tests done and potatoes are tender, about 40 mins. Serve with white Rhone or a light red like Chianti or Zinfandel.

Grated Gazpacho

Serves 4-6

3 cucumbers
3-4 ripe tomatoes
2-3 green and red bell pepper
1 med mild onion
1 garlic cloves fine chopped
3-4 c tomato juice or v-8
1/4 c red wine vinegar
1/4 c oilive oil
tobasco
salt
chopped fresh basil, parsley or tarragon
croutons
(opt glass of dry sherry)

Scoop out all seeds. Grate. stir in other ingredients. Season. Add a few ice cubes.

Liquado - Mexican smoothie

Serves 1
1 med banana or papaya or melon or peaches or berries
1/2 c plain yogurt
1/2 c pineapple juice
1 T brown sugar or honey
1 T fresh squeezed lime or lemon juice
3-4 ice cubes

Fresh Lime Pie

Makes 8-9" pie

Graham Cracker Crust:
2c crumbs (about 11 crackers) or other crisp cookie crumbs
2T sugar
1/2 c (1 stick) butter, melted

Filling:
14oz can sweetened condensed milk
1/2 c fresh lime juice (about 6 small limes)
Grated rind of 1 lime (1t)
2 eggs, separated
1/2 t vanilla
1 T sugar

325 oven. Crush crackers in zip lock bag. Put in bowl with sugar ane melted butter. Pres into pie pan and chill 15 mins. Bake til firm and crisp (about 10 mins). To make filling, whisk milk, lime juice, rind in a bowl til blended. Add egg yolks and vailla and beat until smooth and thick. In separate bowl, beat whites til they hold soft peaks. Sprinke sugar on whties and continue beating til stiff. Fold into lime mixture and turn into pie shell. Bake until filling is set about 15 mins. Cool.

Cinnamon Swirl Bread

Cinnamon Swirl Raisin Bread - for Bread Machine Recipe #22179 at Recipezaar.com

I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.

Publish Post

by Lane

3¾ hours | 3 hours prep

SERVES 15 , 1 loaf

• 1 large egg, room temperature plus
• 1/4 cup milk
• 3/4 cup water
• 1/4 cup softened butter
• 1/3 cup sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 2 teaspoons active dry yeast
• 1/2 cup raisins
• 1/3 cup butter, melted and cooled
• 1/3 cup sugar
• 3 teaspoons cinnamon
• 1 egg white
• 1 1/2 teaspoons sugar

1. Put milk and egg into measuring cup.
2. Add enough tepid water to make 1 cup.
3. Pour into bread machine pan.
4. Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
5. Set bread machine to dough cycle.
6. Add raisins at the beep.
7. Remove the dough at the end of the dough cycle.
8. Roll dough to 10x12 rectangle.
9. Brush egg white on surface of dough.
10. Brush with melted butter.
11. Combine cinnamon and sugar.
12. Sprinkle over dough; leaving about 1 inch on each edge.
13. Roll from short side.
14. Pinch where it meets and roll ends under.
15. Place in loaf pan.
16. Cover with cloth and let rise for about an hour.
17. Preheat oven to 350 degrees.
18. Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
19. Bake at 350 for about 35 minutes.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Kimmey's Grandma's American Goulash

pasta shells
ground turkey
stewed tomatoes + juice
onion
garlic
basil
oregano
salt
pepper
cheese

cook pasta, saute onion until tender, brown meat in same pan. Add tomatoes and spices and simmer. Put it all together with cheese in a baking dish. Bake at 400 for 20 mins.

Vitamix Peach Champagne Punch

Yield: 6 cups (1.4 l)
Speed: Variable
Time: 15 to 20 Seconds

Ingredients
1 cup (240 ml) white grape juice or white nonalcoholic wine
1 cup (248 g) canned peaches, with juice
2 cups (348 g) peach nonfat frozen yogurt or ice cream
Club soda as needed
Ginger ale as needed

Directions
1. Place first three ingredients in the Vita-Mix container in the order listed and secure the lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 15 to 20 seconds
5. Pour into a punch bowl and fill with club soda and ginger ale.

Vitamix Crabmeat Spread

Yield: 2 1/3 cups (560 ml)
Speed: Variable
Time: 5 to 10 Seconds

Ingredients
1/4 cup (60 ml) lowfat milk
8 ounces (227 g) light or nonfat cream cheese, room temperature, cut in four pieces
2 teaspoons lemon juice
1 clove garlic, peeled
1/4 teaspoon salt (optional)
pepper, to taste
1 cup (135 g) crab meat or imitation crab meat

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 3 or 4.
4. Blend for 5 to 10 seconds or until chunky. You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients. If necessary, use the tamper to press any ingredients into the blades while processing. Do not over mix.

Note: Refrigerate in airtight container.

Health Classification: Low Carb

Meal Type: Appetizers

Vitamix Ice Cream

Yield: 3 1/2 cups (840 mL)
Speed: Variable to High
Time: 30 to 60 seconds

Ingredients
1 cup (240 ml) skim, 1% or 2% milk
1 pound (450 g) frozen unsweetened strawberries
1/3-1/2 cup (66-100 g) sugar or other sweetener to taste
1/2 teaspoon vanilla flavoring

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Use the tamper to press ingredients into the blades while processing. In about 30 to 60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately.

Note: If mixture has the consistency of a milkshake, firm it up by quickly adding a cup of frozen ice cubes. Process until smooth.

California Roll Rice Salad

"A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise."

Ingredients:

1/2 cup uncooked white rice 1 cup water 1 small head iceberg lettuce, shredded 1 English cucumber, cut into 1 inch strips 2 avocados - peeled, pitted, and cubed 2 cups shredded imitation crabmeat

2 teaspoons wasabi powder, or to taste 1 tablespoon mayonnaise 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 tablespoon white sugar 1 teaspoon sesame oil

Directions:

1.

Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.

2.

In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side. (I used a bit of dry sherry and white wine vinegar in place of rice vinegar. Wasabi paste (1tsp) added some grated ginger to the dressing, crumbled Nori papers and topped it with toasted sesame seeds! ... nixing the lettuce as it tends to get way too limp ... I now use this dressing on fish, and numerous other things. IT'S THE BEST!)

Japanese Sunomono Cucumber Salad

"These thinly-sliced marinated cucumbers make a refreshing addition to a salad, or a nice side dish for a barbecue. We think they 'd even be great on an open face sandwich on pumpernickel or rye bread."

Ingredients:

2 large cucumbers, peeled 1/3 cup rice vinegar 4 teaspoons white sugar

1 teaspoon salt 1 1/2 teaspoons minced fresh ginger root

Directions:

1.

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.

2.

In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving. (I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds.)

Glorious Sponge Cake

Ingredients:

6 eggs 1 cup white sugar 1/4 cup water 1 teaspoon lemon extract

1 teaspoon lemon zest 1 cup cake flour 1/2 teaspoon cream of tartar 1/4 teaspoon salt

Directions:

1.	How to Guide to Sponge Cakes. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2.	In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3.	Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

2 Egg Sponge Cake

2 egg yolks
2/3 c. cold water
1 1/4 c. sugar
1 1/2 c. flour
1/4 tsp. cream of tartar
1 tsp. lemon extract
2 egg whites

Beat egg yolks and cold water until they make 1 quart in volume. Keep beating and slowly add sugar, beat for 8 more minutes. Continue beating and add in flour, cream of tartar and lemon extract. In a separate bowl beat egg whites, until stiff. Fold into other mixture. Pour into sponge cake and bake at 350 degrees for about 45 minutes.

Chocolate Sponge Cake Cut Outs

Makes 10 to 12 servings

Butter or cooking spray
6 eggs, separated
3/4 teaspoon cream of tartar
2/3 cup sugar, divided
1 teaspoon vanilla
1/2 cup unsweetened cocoa (baking cocoa)
1/4 cup all-purpose flour
1/4 teaspoon salt

Filling of your choice (see options list)

Lightly grease or spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.

Beating Eggs: In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. To test, rub just a bit of the egg white-sugar mixture between thumb and forefinger to feel if sugar has dissolved. Set aside.

In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup sugar and vanilla until blended. In small bowl, stir together cocoa, flour and salt. Sprinkle over reserved beaten whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk and cocoa mixtures into whites. Pour into prepared pan. Gently spread evenly.

Bake in preheated 400° F oven until top of cake springs back when lightly touched with finger, about 10 to 12 minutes. With spatula, loosen cake from sides of pan. Turn out cake by inverting pan over wire rack. Carefully pull waxed paper off bottom of cake. Cool completely.

Using cookie cutters, cut shapes from cooled cake, making sure there are at least 2 of each shape. Spread or top one side of a cake shape with filling ingredients. Cover it with another cake piece of the same shape to make a sandwich. Repeat until all shapes are used.

Tips for beating egg whites:
• When you’re going to beat egg whites, take the eggs out of the refrigerator and carefully separate the yolks and whites (see the next tip). Then, let the whites sit at room temperature about 20 minutes. Warming the whites just enough to take the chill off helps the whites beat up to the best volume.

• Both fat and salt make it hard for egg whites to beat up well. Use an egg separator or a funnel to carefully separate egg whites and yolks so that no fat from the yolk gets into the whites. Use a clean glass or metal bowl for beating because plastic bowls can absorb fat and hold it in their pores. Add salt to the recipe’s dry ingredients or to the yolks, not to the whites.

• Be sure to use the amount of cream of tartar, vinegar or lemon juice called for in the ingredient list. These are all acids. Acids help egg whites to hold air.

• Sugar helps prevent overbeating in egg whites and helps make the foam stable. It’s important to add the sugar slowly, about 1 to 2 tablespoons at a time.

• Test egg whites to see if they’re beaten just right to make a dish puff. Turn off the mixer and tilt the bowl a little. If the egg whites slip and slide, beat a little more and test again. Stop beating when the beaten whites stop slipping and sliding. Don’t let beaten egg whites sit too long. If you do, the air will escape and some of the whites will turn liquid again.

• Try not to overbeat egg whites. Beating too much causes the whites to lose air so a recipe won’t puff as it should. Overbeaten whites also form dry, brittle clumps that don’t mix well with other ingredients.

• When baking, preheat the oven. Use the right size baking dish or pan for the recipe. It’s easier for air-filled whites to climb up a rough surface than a slick one. So, don’t grease the dish unless you also dust (sprinkle) it with a dry ingredient, like sugar, nuts, corn meal or bread crumbs. Place the baking dish on a rack in the lower third of the oven. All these things help the air bubbles to expand and make the recipe rise in volume.

Tips for beating egg yolks:
• It’s hard to overbeat egg yolks. It takes about 3 to 5 minutes of beating with an electric mixer on high speed to beat yolks enough for most recipes. Stop beating when the yolks are thick and they turn a pale lemon-yellow color. Turn off the mixer and lift the beaters a little. If the yolks flow back into the bowl in ribbons, they’re done.
For fillings, choose foods the family likes. Possibilities include:
• ricotta and/or mascarpone cheese and chopped fresh fruit, chopped Maraschino cherries or dried fruit bits
• softened cream cheese or whipped cream cheese and fruit preserves, jam or jelly
• fruit butter, such as apple butter
• fruit-flavored yogurt
• peanut butter and sliced bananas
• softened ice cream and chopped nuts
• softened sherbet or frozen yogurt
• marshmallow fluff with mini chocolate morsels

Cherry Tomato Corn Salad*****

Ingredients:

1/4 cup minced fresh basil 3 tablespoons olive oil 2 teaspoons lime juice 1 teaspoon sugar 1/2 teaspoon salt

1/4 teaspoon pepper 2 cups frozen corn, thawed 2 cups cherry tomatoes, halved 1 cup chopped seeded peeled cucumber

Directions:

1.	In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves – cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste (SKIP OR JUST A SMIDGE)
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts (SKIP OF COURSE!)

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet
until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.

Chicken 3 Bean Stew

1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 bay leaf
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped

Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

Chicken and Apple Sausage Grill with Lime Marinade

Ingredients

* 1 recipe Herbed Dipping Sauce (see recipe below)
* 4 medium skinless, boneless chicken breast halves (about 1 lb. total)
* 2 tablespoons olive oil
* 2 tablespoons finely chopped green onion
* 1 tablespoon lime juice
* 1 tablespoon snipped fresh Italian parsley
* 1 tablespoon snipped fresh oregano
* 1 clove garlic, minced
* 8 ounces apple-flavored smoked chicken sausage or smoked sausage, halved lengthwise and cut into 3/4-inch pieces
* Grilled lime wedges

Directions

1. Prepare Herbed Dipping Sauce. Cover and refrigerate.

2. Cut chicken into long strips, about 1/2 inch thick. Place in a medium bowl. For marinade, combine the olive oil, green onion, lime juice, parsley, oregano, and garlic. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for 2 to 8 hours.

3. Drain chicken, discarding marinade. Thread strips of chicken and sausage onto 6 long skewers.

4. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is no longer pink, turning to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Remove kabobs from grill. Serve with Herbed Dipping Sauce and grilled lime wedges. Makes 6 servings.

Herbed Dipping Sauce: In a small bowl combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped green onion and/or chives, 1 tablespoon lime juice, 1 clove minced garlic, 1 tablespoon snipped fresh Italian parsley, and 1 tablespoon snipped fresh oregano.

Baked Greek Chicken with Potato-y Sauce

This is a common meal in Greece and smells delicious while it is cooking.

4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste

Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano. Bake at 350 degrees F, until tops of chicken
are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren’t at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Serve with a crusty bread or with pita bread.

Serves 4.

ULTRA FAST VERSION USING LEFTOVER ROTISSERIE CHICKEN - A LOW FAT ATHENIAN ROOM MEAL!

heat olive oil + garlic + leftover chicken meat... add water or broth + oregano... meanwhile bake frozen french fries at 450 for 15 mins... then use fries as base and pour chicken and broth over it all.

Crunchy Chicken Strips

Ingredients
Nonstick cooking spray
2-1/2 cups crushed bite-size cheddar fish-shaped crackers or pretzels
2/3 cup bottled buttermilk ranch salad dressing
1 lb. chicken breast tenderloins
Bottled buttermilk ranch salad dressing

Directions
Preheat oven to 425 degrees F. Line a 1510x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.

In a shallow dish place the crushed crackers. In another shallow dish
place the ranch dressing. Dip chicken tenderloins into the dressing,
allowing excess to drip off; dip into cracker crumbs to coat. Arrange
chicken in prepared pan.

Bake for 10 to 15 minutes or until chicken is no longer pink (170
degrees F). If desired, serve with additional ranch dressing. Makes 4
servings

Chicken Spiedies

Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons garlic — minced or to taste
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts boneless/skinless (cut 11″ squares)

Appetizer Sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic — mince
2 teaspoons dried tarragon
1/2 cup pineapple juice

Vegetables:
3 large red bell peppers — 1/21″ (72 strips)
2 large green bell peppers — 1/21″ (48 strips)
1 large yellow onion — 1/21″ (96 strips)

24 8″ bamboo skewers — soak in water in the refrigerator overnight.

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16″ overall. Cut the chicken breast meat into 1″ squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into “C” shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment’s heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per serving.

SAUCE- Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.

Best Hummus Ever

Toast 1 teaspoon cumin seeds in a little skillet until fragrant and dark, about a minute. Pour them into a mortar and pound with a pestle. Add 2 garlic cloves to the cumin and pound them until they become paste. Scrape everything into a food processor and add 1/4 cup tahini, a pinch of cayenne, kosher salt, pepper, the juice of 1 1/2 lemons, and 2 (15-ounce) cans chick peas, drained. (Davis also gives instructions for making this with freshly cooked and hand-peeled dried chick peas, but we haven't gone there yet). Pulse the machine a few times, then add 1/3 cup oil in a steady stream. (This is more than Davis uses, he calls for 5 tablespoons). If it seems too thick, you can thin it out with water, but Daniel uses even more oil.
To serve, spread it on a plate and drizzle on more oil, then sprinkle with a touch more cayenne, black pepper, and salt. Enjoy. And let me know if you think the hummus lives up to the title.

Fast Bruschetta

From Martha Stewart:

Canellini Beans with Herbs
Heat 1 garlic clove + 4 minced anchvy fillets in 2 T oilive oil until fragrant, 1 min. Stir in 19 0z can beans, drained and rinsed, and 1 t each fresh rosemary, sage and thyme. Cook til beans warm. Spoon onto 8 slices bruschetta. Drizzle with EVOO.

Roasted Peppers and Herbed Ricotta
Stir 1 c ricotta + 1/2 t coarse salt + 2 T EVOO + chopped fresh oregano. Season with ground pepper. Spread on 8 slices bruschetta. Cut 1 roasted red pepper into 8 strips. Place 1 strip on each slice. Drizzle with EVOO.

Mini Asian Crab Cakes

Version 1

• 1 tablespoon diced, seeded red jalapeno
• 1 tablespoon diced, seeded green jalapeno
• 2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons coarsely chopped cilantro
• 1 large egg, lightly beaten
• 1/4 teaspoon coarse salt
• 1/3 cup coconut milk
• 1 1/2 cups lump crabmeat (about 9 ounces), picked over
• 1/2 cup panko (Asian breadcrumbs), plus more for dredging
• 3 to 4 tablespoons vegetable oil
• 2 limes, halved lengthwise and cut into quarters, for serving
  

1. Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
2. Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.

=========
Version 2

• 8 ounces jumbo lump crabmeat, picked over
• 1/4 cup mayonnaise, plus 3 tablespoons for garnish
• 2 scallions, trimmed and finely chopped
• 2 tablespoons soy sauce
• 2 teaspoons wasabi paste
• 1 teaspoon finely grated lime zest
• 1/2 cup plus 2 tablespoons plain breadcrumbs
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 2 large eggs
• 1/4 cup sesame seeds
• 2/3 cup vegetable oil, plus more if needed
• 1 English cucumber, for garnish
• 1/2 cup drained pickled ginger, for garnish

1. Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
2. In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
3. Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
4. Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
5. Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
6. To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
8. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Vietnamese Summer Rolls

8 ounces medium raw shrimp, peeled and deveined

3-1/2ounces thin rice noodles (rice vermicelli)

12 rice paper wrappers,* about 6-1/2 inches in diameter

36whole fresh cilantro leaves

4 ounces roast pork or beef, sliced 1/8 inch thick

1 tablespoon chopped peanuts (OMIT)

Lime peel (optional)

Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1 to 2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to small bowl. When cool, slice shrimp in half lengthwise.

Meanwhile, soften rice noodles in medium bowl of hot water 20 to 30 minutes or according to package directions. Drain; cut noodles into manageable 3-inch lengths.

Soften rice paper wrappers in large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork and rice noodles.

Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Place on platter with leaf design on top. Repeat with remaining wrappers and fillings.

Sprinkle Summer Rolls with peanuts. (NOT) Serve with Sweet Sour Dipping Sauce. Garnish with lime peel.

Sweet Sour Dipping Sauce:
1/4 c fresh lime juice
1 T minced garlic
3 T sugar
1/4 c fish sauce
1/2 t crushed pepper flakes

Soak pepper flakes in lime juice for 4 mins first. Then add other ingredients.

Chicken Mushroom Popover Casserole

Browned chicken pieces line a casserole and then a special, savory popover batter is poured over. The batter puffs up and the result is golden hunks of chicken, nested in a crispy, tender golden popover crust. Serve the optional mushroom sauce on the side with a green salad.

2.5# Boned and skinned chicken breast halves cut into 1 inch pieces
s/p
3 eggs
1.5c Skim milk
1 T oil
0.5t salt + 0.25t pepper
1.5c flour
1 T fresh minced parsley
1 can Campbell's 98% Fat-Free Cream of Mushroom soup
0.5c white wine
1 t Fresh parsley minced
0.5c mushrooms sliced
0.5c carrots, diced
1 large potato chopped
1 med onion chopped

Preheat oven to 350F. Saute chicken in nonstick skillet that has been sprayed with Pam, until brown on all sides. Add potatoes, onions and carrots, and cook 10 mins, or until veggies begin to cook. Season with salt & pepper.

Place in a 9x13-inch casserole dish that has been sprayed with Pam.

Blend eggs, milk, oil, salt & pepper, flour and parsley well with a wire whisk. Pour over chicken/veggie mixture. Bake 55-60 mins, or until batter has puffed up and turned golden brown.

Meanwhile, prepare sauce. Combine mushroom soup, wine, parsley and stir over low heat to combine. Stir in mushrooms. Season to taste with salt & pepper and cook to soften mushrooms about 5-10 mins.

Serve sauce on top or on side.

Feta Radish Spread

Martha tells you to make your own pita chips here but I simply ran out of time. I brought my clients store-bought pita chips instead. Another change I made was to use more yogurt (a full 7 oz. container instead of the 1/4 cup she called for) to eliminate the need for olive oil in the spread.

1 package sheep’s milk feta cheese (7 or 8 ounces), coarsely chopped
1- 7 oz. container Greek yogurt (DT: I used low fat)
2 tbsp. fresh lemon juice
3 tbsp. coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced

Pulse the feta, yogurt, and lemon juice in a food processor just utnil the mixture is thick and spreadable, about 10 pulses. Transer to a medium bowl, and stir in the parsley and radishes. Serve with pita chips or crackers. (The dip can be made, without the radishes and parsley, 1 day ahead. Cover and refrigerate. Add parsley and radises just before serving.)

Warm Red-Lentil Dal with Pita Chips

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.Per serving: 189 calories, 5 g fat, 11 mg cholesterol, 25 g carbs, 291 mg sodium, 12 g protein, 3 g fiber

• 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
• One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
• 1 cup water
• 1/2 teaspoon turmeric
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 1/4 teaspoons cumin seeds
• 1/2 teaspoon crushed red-pepper flakes
• 1 large tomato, seeded and finely diced
• 1/4 cup fresh mint, finely chopped
• 1/2 teaspoon coarse salt

In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

Bagna Cauda Dip

The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. This is a Martha Stewart spin:

Let mellow overnight. Bring to room temp to serve. Makes 1.25c.

2T unsalted butter
3 large garlic cloves, fine chopped
3 oz anchovie fillets, rough chopped
1/3 c olive oil
1T milk

Melt butter add garlic 2 mins on med-low. Add anchovies and oil, reduce to low. Cook stirring occasionally til soft and lightly browned about 20 mins. Remove from heat, let cool. Add milk, puree til smooth. Store in airtight container up to 4 days.

Yogurt Mint Sauce

8 oz greek style yogurt
3T fine chopped fresh mint
1.5 t fresh lemon juice
1 small garlic clove, minced
store 1 day.

Turkish spices

4.5 t ground coriander
4t ground cumin
1.5t ground nutmeg
1 t ground cinnamon
1/2 t ground cloves
1/2 t cayenne

keeps 3 months

Tomatillo Salsa Verde

1.5# tomatillas, husked
1 jalapeno
1 small yellow onion fine chopped
2 T red wine vinegar
1/4 c fresh cilantro, chopped
s/p

Preheat grill. Rost tomatillos and jalepeno til soft and slightly charred about 20 mins. Set aside to cool. Remove charred skin from pepper/ Half legnthwise, remove seeds. Fine chop, set aside. Chop tomatillos. Place in bowl add pepper, onion, viengar, cilantro. Season with s/p.

Grilled Chutney Cheddar Quesadillas - Martha Stewart

Make ahead, wrap in plastic til ready to grill.
3/4 c Major Grey's chutney
12x 6" flour tortillas
1.5 c sharp cheddar, grated
3/4 c sour cream garnish
Tomatillo Salsa

preheat grill, grill about 2 mins each side.

Menu: Fast Dinners

Mexican
Ponzole (chicken, black beans, hominy, oregano, onions, garlic, chili powder, chicken broth, a little cream, and 1 lime)
+ Rice
+ Quesadillas (salsa and cheese)

Crepes

Alton Brown's recipe for 17-22 crepes

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan
  

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.///Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 2.5 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Paula Deen's recipe for 8-10 crepes

• 1 cup all-purpose flour
• Pinch salt
• 1 egg
• 1 egg yolk
• 1 1/2 to 2 cups milk (or more if batter is not runny)
  
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla extract

• nut safe chocolate sauce
• 3 bananas, sliced
• 1 can whipping cream

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate sauce onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.

Simple Cauliflower Soup Recipe

To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving.

Ingredients

• Florets from one head of cauliflower (tough core of cauliflower discarded)
• 1 quart of water
• Salt
• Unsalted butter
• Chives
• Olive oil

Method

1 Bring 1 quart of water to a rolling boil in a medium-sized pot. Add 2 teaspoons of salt to the water (if using salted butter in this recipe, use only 1 teaspoon of butter). Add the cauliflower florets, and cook until cooked through, about 4 minutes. Use a slotted spoon to remove florets to a bowl. Reserve cooking water.

2 Working in batches, fill a blender half-way with cooked cauliflower, add enough cooking water to the blender bowl so that it comes up a quarter of the way. Purée until smooth. You want the consistency to be that of soup, so if you need to add more water, do so. For each blender batch, add salt and butter to taste (about 1/2 teaspoon of salt, and about a tablespoon or more of butter for each blender batch). Since you are using only lightly salted cooking water for a base, not stock, you will need to salt this more than you would otherwise.

3 Serve immediately into bowls. Drizzle olive oil over the top and sprinkle with chopped chives.

Serves 4.

Egg Drop Soup Recipe

Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.

Ingredients

• 3 eggs, lightly beaten
• 4 cups of chicken stock*
• 1 tablespoon of corn starch
• 1/2 teaspoon grated ginger
• 1 tablespoon of soy sauce*
• 3 green onions, chopped
• 1/4 teaspoon of white pepper
• 3/4 cup of straw, enoki, or sliced shitaki mushrooms

*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.

Method

1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

Serves 4.

Foul Mudammas Breakfast Spread

"A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt."

Ingredients:

1 (15 ounce) can fava/lima/butter beans 1 1/2 tablespoons olive oil 1 large onion, chopped 1 large tomato, diced 1 teaspoon ground cumin

1/4 cup chopped fresh parsley 1/4 cup fresh lemon juice salt and pepper to taste ground red pepper, to taste

Directions:

1.

Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita. *Usually, we sautee the onion and tomato in some olive oil first... then add the garlic... then add in the rinsed, canned beans. Mash them with a fork. And let cook. Add salt & pepper, cumin, and 1 T or so of tahini. A little lemon and parsley to finish. Divine. Really good served with eggs too... hard boiled are more traditional, but we also do sunny-side up and poached. The yolky-bean mixture is yummy.

Lemon Raspberry Muffins - Eating Well

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.

Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

1 lemon

1/2 cup sugar

1 cup nonfat buttermilk (see Tip)

1/3 cup canola oil

1 large egg

1 teaspoon vanilla extract

1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh or frozen (not thawed) raspberries

TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online.

MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

DIRECTIONS:

Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Szechuan Braised Meatballs

Makes 4 servings

1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
½ teaspoon five-spice powder (see Shopping Tip)
¼ teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
½ teaspoon crushed red pepper, or to taste
¼ cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)

1. Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).

Szechuan Braised Meatballs Tips Cont.

Szechuan Braised Meatballs

Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium.

Turkey (Pork) Medallions With Mojo Sauce, Black Beans & Rice, Flan for dessert

• 2 – 3lb turkey or pork loins, fat trimmed and cut into 1 inch medallions

For the Mojo Sauce
• 5-6 lemons, juiced
• 1 orange, juiced
• 2 heads garlic, peeled and crushed into paste
• 1/2 tsp salt
• 1 tbsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• Olive oil
• 1/2 tsp black pepper

1. Cut pork loins into medallions, about an inch thick. Place them into a 9x13 dish. Juice all the lemons and orange on top of the medallions. Make sure you have enough citrus juice to fully cover the pork. Set aside.

2. In a mortar and pestle, crush the garlic with the salt. Grind until it becomes a paste. Add the oregano, pepper and cumin and mix well. Spread the paste over both sides of each piece of pork. Drizzle the soy sauce over the medallions and sprinkle them with brown sugar. Toss the pork pieces until well covered with the mojo sauce. Cover and marinate in the fridge for 1-2 hours.

3. In a cast iron skillet, heat some olive oil. Place some medallions into the hot skillet and brown on each side for 3-5 minutes. Skim off excess mojo sauce, leaving a small amount in the pan to caramelize and help turn the pork a rich brown. Transfer the finished medallions to a plate and repeat the process.

4.Once all the medallions are browned, stir a little of the mojo sauce back into the pan, combining it with the caramelized juices. Place all the medallions back in the skillet. Pour the remaining mojo sauce on top of the pork. Simmer on low for another 15-20 minutes. This will ensure cooking off any raw juices from the marinade. Serve with black beans and rice.

Black Beans
• 1-2 tbsp olive oil
• 1 small onion, diced
• 3-4 garlic cloves, crushed
• 1/2 cubanelle pepper, diced
• 6 oz salt pork, scored but left whole
• 1 - 28 oz can black beans
• 1 cup water
• 3 bay leaves
• 1 tbsp cumin
• 1/4 cup white cooking wine
• 1 tbsp brown sugar

1. Heat a heavy pot with some olive oil. Mix the diced onion, diced pepper, and garlic together to make a sofrito, or vegetable base.

2. Brown the salt pork until most of the fat has rendered. Remove some of the excess fat from the pot. Lightly saute a third of the sofrito with the salt pork and the remaining fat for a couple of minutes, until the onions are translucent. Add the beans and water, stirring occasionally to make sure beans don't stick the bottom. Add the bay leaves and cumin. Cover and let simmer for 20 minutes. In the last 10 minutes, add the cooking wine, brown sugar and the remaining sofrito. Remove the salt pork and serve with white rice when done.

FLAN - find dessert in the style of - bananarama?

Mixed (frozen) Berry Trifle

3 packages (12 oz each) frozen unsweetened mixed berries

12 oz prepared angel food cake, torn into bite-sized pieces373.24 g prepared angel food cake, torn into bite-sized pieces

1 cup fat-free cream cheese, softened

1 cup powdered sugar

12 oz frozen fat-free non-dairy whipped topping (thawed), divided12 oz frozen fat-free non-dairy whipped topping (thawed), divided

1/3 cup sugar79.92 ml sugar

3 whole strawberries, sliced (garnish)

Fresh mint leaves (garnish)

1. Arrange the frozen berries in a single layer on a large cookie sheet. Allow to sit at room temperature for 20 to 30 minutes, or until completely thawed.

2. While the berries are thawing, place the cake pieces in a large bowl. Set aside.

3. Place the cream cheese in a medium-sized bowl. Add the powdered sugar, and, using an electric mixer, beat at low to medium-low speed until well blended.

4. Stir all but 1 cup of the whipped topping into the cream cheese mixture. Chill the remaining cup of topping for use as a garnish.

5. Pour the cream cheese mixture over the cake pieces, making sure that all of the pieces are well covered. Set aside.

6. Transfer the thawed berries to a medium-sized bowl. Sprinkle the sugar over them, and gently stir until well mixed.

7. Remove a third of the berries--about 1-1/2 cups--and add to the cake mixture. Using a large spoon, gently mix the cake, cream cheese mixture, and berries together.

8. Spoon a third of the cake and berry mixture into the bottom of a 3-quart glass serving bowl. Gently spread a third of the remaining berries over the top of the cake mixture. Repeat the cake and berry layers twice, so that you have 3 layers of cake mixture divided by 3 layers of berries.

9. Cover the bowl with plastic wrap, and chill for at least 2 hours. To serve, arrange the reserved whipped topping in dollops over the top of the trifle. Garnish with the sliced strawberries and mint leaves, and serve immediately.

Serves 12 serving

Spicy Sweet Sour Chicken

from One Particular Kitchen

Basil Vinaigrette Pasta Salad ***** (Giada)

Vinaigrette:

• 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
• 1/4 cup red wine vinegar
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil

Antipasto Salad:

• 1 pound fusilli pasta
• 1/2 cup hard salami, cut into strips (about 3 ounces)
• 1/2 cup smoked turkey, cut into strips (about 3 ounces)
• 1/4 cup provolone cheese, cut into strips
• 1/4 cup grated Asiago cheese
• 2 tablespoons green olives, halved and pitted
• 2 tablespoons roasted red peppers, cut into strips
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

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.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Emeril's Chicken & Dumplings

Prep Time:50 min

Cook Time: 1 hr 45 min

Serves:6 to 8 servings

For the broth:

• 2 chickens (4 pounds each), backs removed and cut into 8 pieces each
• 1 large onion, coarsely chopped
• 6 cups water
• 2 bay leaves
• 1 1/2 teaspoons salt

For the dumplings:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 1 cup milk
• 7 tablespoons butter
• 10 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 2 teaspoons Essence, recipe follows
• 1 teaspoon fresh thyme leaves
• 3 ribs celery, cut into 1/2-inch pieces on the diagonal
• 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
• 1 large onion, cut into 1-inch pieces
• 1/4 cup heavy cream
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves

Cut chicken backs, necks and wings into 1-inch pieces.

For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wings. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard the vegetables.

Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into long strips 1-inch wide. Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use.

In the cleaned Dutch oven, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the wine, the reserved chicken broth, Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream, and peas. Season with salt (if necessary), and add black pepper, to taste.

Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes. Gently stir in the parsley. Serve in large soup bowls.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup