Savory Pies: Sue's Torta Rustica

Aug 19, 2011 I'm not sure how to rate this because while I like it well enough, it is a heavy and very filling dish, and this makes a lot! I think I'd like some veggies in this thing, but I don't know if torta's usually do, so for all I know they are all heavy. The pastry is very easy, but it does turn out pretty sticky so be prepared to use a lot of flour when rolling out. The directions are on target, and mine was done in the time frame. I really am not a fan of the eggs in this, though. They look pretty but they taste dry to me so I'd leave them out next time. This is definitely a dish you want to serve with something light, like a salad, as one slice is definitely plenty. Bf loved this--probably bc of all the meat in it! Thanks for the recipe.

—pomplemousse 

View the original article here

The Best of PopSugar Food This Week

• Celebrate Fashion Week with these reinventions of classic New York dishes
• Gruyère and puff pastry merge into a twisted appetizer
• 5 things to eat for the Chinese Lunar New Year
• Relax to a refreshing ginger, mint, and pomegranate cocktail
• Expand your wine knowledge with our tips on tasting and pairing
• Vote on the best Girl Scout cookie
• Fill 'er up: how to fill cupcakes, in pictures
• Sopaipillas are a tortilla alternative

View the original article here

Roasts: Cola Pot Roast II

Feb 09, 2004 This recipe is fantastic! Served to company tonight who said this was the "best meal ever." Served with mashed potatoes, asparagus, spinach/orange/radish/green onion salad, and garlic bread. As recommended, I inserted garlic slivers into meat before browning lean chuck roast for extra flavor; and added sliced baby portabella mushrooms, extra carrot and celery. I decreased recipe amount to serve six and, rather than adjusting soup, cola, and mixes, I used full can of soup, full package of gravy mix and onion soup mix, and a small bottle of Classic Coke. Gravy was superb and meat was fork tender and not stringy. Company asked for recipe which I gladly provided. Will definitely make again for family and company.

—Andytofu 

View the original article here

Shrimp Gumbo with Andouille Sausage

Post navigation« Chicken Mango Lettuce Wraps | Recipe Home

It’s Mardi Gras season, time for gumbo! If you question anybody from Louisiana or the Mississippi Sound about making gumbo, the first thing they will tell you is about making the roux. My college roommate (from Metairie), my brother’s girlfriend (Biloxi), and my parent’s neighbor of 35 years (New Orleans), have pretty much all told me the same thing, “My mother used to take out an old penny and sit it next to the pot. ‘You’re done when the roux is the color of this penny.’” Now, these women certainly did not have the same mother, but they shared the same story. I’m guessing making a proper roux must be a rite of passage for a kid from around those parts, and probably a bit challenging because it requires a little patience. 25 minutes or so of stirring can seem like forever to a 10 year old!

But it really is the roux that makes the difference. The slow cooking of of oil and flour together create a wonderful flavor as the flour browns. Now, I’ve also read about gumbos made with a “blonde” roux, in which the roux is not browned nearly as much. So, I would love to get your opinion on this if you are familiar with the various approaches to making gumbo. Enjoy!

If you are not familiar with filé (fee-lay), it is a powder made from dried sassafras leaves. It is a powerful thickener, but must be added at the end of cooking or it will form slimy, ropey strands in the gumbo. Filé is available in many supermarkets (we found ours at Whole Foods), or online.

1/2 cup peanut oil, or other vegetable oil1/2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish* or chicken stock, plus 1 cup water2 teaspoons Worcestershire sauce8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3-5 green onions, white and green parts, choppedFile powder (optional)Hot sauce (such as Tabasco) to taste

* Note that you can make your own shellfish stock with the shells from the shrimp. Put the shrimp shells and tail tips in a pot and cover with 2 of water.  Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. Strain and use in this recipe for the stock. Diluted bottle clam juice will also work as shellfish stock in this recipe.

1 First, make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.  Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time.

2 Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.

3 In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so. Do not add cold stock to a hot roux; room temperature is fine, but adding ice cold stock to hot roux can break it, leaving a pool of oil on the top of your gumbo. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.

If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often "fix" it.

4 Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it). Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.

Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.

Yield: Serves 6-8.

Filed under Cajun, Comfort Food, Sausage, Shrimp, Soup and Stew

View the original article here

Fish Fillets Italiano

My husband is an avid fisherman, so we enjoy a lot of fresh ocean fish. I found this recipe in a cookbook but adjusted it to serve two and changed the seasonings. Served with rice and a salad, it makes a delicious low-fat entree.—Margaret Risinger, Pacifica, California

View the original article here

Ribs: Slow Smoked Pork Spareribs

Aug 17, 2009 After reading the review by jho I feel that the directions to this recipe need to be reviewed. This recipe does not call for specific type of wood chip as every person has already decided on what they like, I developed this recipe using hickory and apple chips, but I've also used whatever I had on hand, just make sure that the chips are well soaked. The barbecue sauce portion is meant to be used if desired and adds a subtle taste that should not override the smoked flavor of the smoking process. The sauce should only be used on the ribs after the ribs go through the slow smoked process and should be done on a regular grill over indirect heat, you want the sauce to be very sticky. You may also use the sauce as a side on the table instead of cooking the sauce on the ribs. Some of my guests over the years prefer the ribs without the sauce. When using the rub you may adjust the amount you rub onto the ribs. There should be some leftover rub when you are finished applying the rub to the ribs. This recipe was never meant to be used directly on a grill. Direct grilling has a tendency to dry out the meat. This recipe was developed using a Brinkman Slow cooker using charcoal I have used a Brinkman gas slow cooker as the heat can be better controlled. I am now using a BBQ Grillware slow smoker when cooking these ribs. The main secret to moist great tasting ribs is slow cooking at a temperature of 225 to 250 degrees. The water/wine in pan helps keep a moist environment.

—Chuck 

View the original article here

Pizza Recipes: Unbelievably Awesome Barbeque Chicken Pizza

Dec 30, 2005 I made this for my boyfriend, and although I was a little worried about how Sesame oil, BBQ, and marinara flavors would work, it turned out great! Much better than I had even hoped! This was very easy, and I'd definately make again. I used to the Boboli crust, and it seemed to be delicious. Buying it prebaked made it super simple. YUM!

—LIZZY9VOLT 

View the original article here

Main Dish Casserole Recipes: Stacey's Fabulous Purple Potato Gratin

Aug 03, 2010 Who knew cheese perference was such a controversial issue, especially in a dish that's basically peasant food. (The best kind in IMHO.) Since there are varieties of goat cheese that range from mild to pungent, and from fresh to aged, the recipe as written leaves a lot a wiggle room. Like saying use a half a cup of cow cheese. And in this recipe, that's okay because it's hard to mix potatoes, cheese and smoked pork without coming up with something that tastes wonderful. I made it with asiago, new potatoes and pancetta because that's what I had on hand. Using maple bacon and sharp cheddar would make it love letter to Vermont. Someone mentioned using feta, I think, which would make it more delicate and I'd probably pair that with Canadian bacon. Onions or scallions can be substituted for leeks. Oregon Golds for a softer texture, Reds for a firmer one. And that's what I like about this recipe. It's all good.

—MIDCENDEB 

View the original article here

Fast Frosting for Brownies

After removing a pan of brownies from the oven, sprinkle with chocolate chips. Let stand until the chocolate melts. Spread with a rubber spatula.

View the original article here

Main Dish Seafood: Herbal Shrimp Delight with Beer Sauce

Jan 10, 2008 I couldn't find those herbs fresh, so I just added about a tbsp of each herb dried to the wine/oil mix, and used it as a dressing for the romaine/spinach combo. I also just cut each shrimp in half, because I love big bites of shrimp. The sauce was missing something, but I'm not sure what.

—j00lius 

View the original article here

Savory Pies: Two Minute Chili Pie

"This is a super quick meat pie for busy moms. It even lets you sneak some green beans into your kids. Cheddar may be substituted with Colby, Jack, or any other favorite hard cheese." — Victoria Goodwin 

View the original article here

Pesto Recipes: Pesto Cream Sauce

Oct 30, 2008 Delicious! I didn't have any shrimp or mushrooms, so I made the pasta with just the cream sauce, and it turned out wonderfully. The only thing I did change is that I added an extra tablespoon of flower. After mixing in the Pesto, I felt that the sauce was still too thin, and I didn't think it would stick well to the pasta. After I added the flower, I let it simmer for an extra 5 minutes and it was perfect. Adding the pasta helped too because the starch from the pasta made it a bit less liquidy as well. Great recipe!

—Nikki 

View the original article here

Thick and Chewy Chocolate Chip Peanut Butter Cookies

It’s cookie time around here, folks. And is there a better way to enjoy cookies than a peanut butter and chocolate combo? I think not.

This gem of a cookie recipe, Thick and Chewy Chocolate Chip Peanut Butter Cookies, from Tasty Kitchen member Anna, caught my eye because it contains 6 ingredients and no flour. Plus it’s adapted from Joy the Baker, and if you know Joy, there’s always goodness flowing from her neck of the internet kitchens. This cookie came together with ease and resulted in a scrumptious treat that totally satisfied our sweet cravings. I think you’ll be very pleased. Very pleased, indeed.

To get started you’ll need 6 ingredients: creamy peanut butter (I used a natural peanut butter), dark brown sugar, baking soda, an egg, cocoa powder (unsweetened), and semi-sweet chocolate chips.

As always, the full recipe is listed below with exact ingredient amounts.

A few notes:
- The recipe calls for chill time in the refrigerator, so make sure your cravings can hold off long enough for that.
- I only had mini semi-sweet chocolate chips on hand so that’s what I used (we keep them stocked for perfect chocolate chip pancakes), and only used half of what was listed in the recipe below.
- I used unsweetened dark cocoa powder which accounts for the super dark color of these compared to Anna’s lovely cookies. Regular unsweetened cocoa powder will work just fine, but if you’re a dark chocolate fan, look for the unsweetened dark cocoa powder.

Begin by placing all the ingredients, except for the chocolate chips, into a large mixing bowl.

I used a stand mixer, but if you have a hand mixer, you may want to take it slowly because this dough is mighty thick and dense. Of course, you can get a little workout and mix it by hand. If you plan on mixing by hand, I’d beat the egg slightly first before adding it to the rest of the ingredients so it will incorporate more evenly throughout the dough.

Mix together until combined well. Shouldn’t take very long at all.

At this point, chill the dough for at least an hour. I chilled my overnight, as was recommended.

When chilled, scoop dough on a lined baking sheet. I scooped about 1-tablespoon-sized mounds, which worked out perfectly for 2 dozen cookies.

Flatten each cookie.

The recipe calls for flattening each cookie to 1/2? thick, but I’d say mine were more like 1/4? thick, and were still pretty substantial. I’ll certainly try different thicknesses and overall cookie sizes with the next batch of these that I make.

Press chocolate chips into each cookies.

As I mentioned before, I used mini semi-sweet chocolate chips, and used only about 1/4 cup.

Bake according to recipe below. Let cool on baking sheet for about 30 seconds, then transfer to a wire rack to finish cooling. Or snag a warm one like I did. Oh my!

Grab a glass of milk and get to dunking.

Yep, this one is a keeper. It’ll will certainly make reappearances around here very soon and often. As I chewed on the third one, I began thinking how this cookie is thick and chewy enough to stand up to ice cream sandwich makings. Uh huh … now we’re talking.

Thank you Anna for sharing this delightful recipe with us all. I thank you, my husband thanks you, and our kids thank you.

These flourless thick and chewy cookies are the perfect combination of peanut butter and chocolate.

Place all ingredients, except chocolate chips, in a large mixing bowl of the stand mixer and mix together until combined. Chill the dough for at least 1 hour, preferably overnight.

When ready to bake, preheat the oven to 350ºF.

Scoop the dough onto a parchment paper or Silpat silicone baking mat lined sheet. Flatten each scoop into 1/2? thick disks. Place few chocolate chips on top of each cookie.

Bake 8 minutes. Let cool on sheet for 30 seconds, then transfer to a wire rack to cool completely.

Recipe slightly adapted from Joy the Baker.

1 cup Creamy Peanut Butter1 cup Packed Dark Brown Sugar1 teaspoon Baking Soda1 whole Large Egg3 Tablespoons Unsweetened Cocoa Powder½ cups Semi-Sweet Chocolate Chips

_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

View the original article here

Meatballs: Grandma's Applesauce Meatballs

"This is one of my family's favorite 'comfort' foods - by all six generations. Don't let the applesauce scare you off; you can't taste it, but it keeps the meatballs tender and moist. Add mushrooms and/or pearl onions for an even heartier 'comfort' meal! Serve over hot buttered noodles or rice. We like a salad and garlic bread, or a plate of sliced tomatoes and cucumbers. Enjoy!" — Pipster 

View the original article here

Stuffed Cabbage: Vegetarian Cabbage Rolls

Jan 01, 2009 Made this for New Year's Day and it turned out pretty well. I did make quite a few modifications, though. I used 1 (12 oz?) package of MorningStar Farms veggie crumbles (same as TVP, just one less step). I didn't add carrots, peas, red pepper, or wine to the filling. After cooking the onion and garlic, I added some mushrooms as well (the rest of the stuff just seemed wrong to me - I was trying to make it closer to the meat versions I grew up with). I also didn't like the idea of putting whole tomatoes in the rolls, so I just added a can of diced tomatoes the the filling. For the sauce, I used the one from the Turkey Cabbage Rolls listed on allrecipes.com. It was okay, but it would have been better without brown sugar, as it was on the sweet side. All in all, a LOT of work, but yummy. Glad New Year's only comes once a year!

—Anichka 

View the original article here

Stuffed Peppers: Chiles Rellenos (Stuffed Peppers)

Jul 25, 2004 This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what he had in New Mexico. I used my own homemade salsa instead of the chopped tomatoes, (which has skinned roma tomatoes, onion, green chiles, cilantro and brown sugar,garlic, salt and pepper) I cooked 1 lb. of hamburger, so I had enough meat left over to use to make tacos another night. Thanks for a great recipe and for helping me to prepare something my husband really enjoyed.

—cookingistherapy 

View the original article here

Main Dish Salad: Pesto Tuna Salad with Sun-Dried Tomatoes

Jul 13, 2011 I was very excited to try this recipe when I first saw it, but I found the tuna a bit strange with the rest of the ingredients. In my opinion, I think chicken would be much better in this recipe and I will definitely try this again with chicken instead of tuna. Don't get me wrong, I love tuna salad. I eat it as a sandwich at least once a week and, obviously, there are reviewer whom really like this with tuna. I, unfortunately, am not one of them.

—PamMar 

View the original article here

Greek Olives

Also known as kalamata olives, they are almond-shaped and range in size from 1/2 to 1 inch long. Dark eggplant in color, the kalamata olive is rich and fruity in flavor and can be found packed in either a vinegar brine or olive oil.

View the original article here

Pizza: Caramelized Onion and Gorgonzola Pizza

Nov 10, 2003 This receipe is awesome! I love the contrast between the flavorful gorgonzola, and sweet carmelized onions! Every time I make it, people rave like you wouldn't believe! No offense to the person who mentioned that they would use a Boboli crust, but yuck! And feta cheese, while delicious, would not be good with carmelized onions, at least in my opinion. I would recommend to anyone who hasn't made this yet, stick to the recipe!

—Julie 

View the original article here

Sweet and Savory Sopaipillas, Por Favor!

Once you've had your hand at frying up sopaipillas, it's time to think creatively about the toppings. Just like tortillas, the choices are endless as you can opt for sweet or savory applications.

To make a savory snack, top piping-hot sopaipillas with shredded cheese, avocado, and salsa. For a dinner option, add taco meat like shredded chicken or braised beef (as pictured). But you can also think beyond Mexican flavors; I even paired sopaipillas with leftover Burmese spicy lamb and diced tomatoes, and it was a righteous decision. The bread is dense and slightly sweet, therefore it neutralizes hot flavors and soaks up the pan juices.

If you have room for dessert, drizzle honey or agave atop the sopaipilla and dust it with powdered sugar for an eye-catching treat. The crevices catch all the amazing gooey syrup, and the sweet sopaipilla tastes sort of like a beignet.

View the original article here

Roasts: Roast Beef and Avocado Wraps

Oct 18, 2010 I made these today, but changed them up a bit... I made a roast in the oven, seasoned with Fajita seasoning, used sour cream in place of cream cheese, no tomato, added green salsa and lime juice...man it was yummy! So I really shouldn't rate this one at all.

—rmensinger 

View the original article here

Tacos, Burritos, and Enchiladas: Spinach Enchiladas

Jun 27, 2008 I am reviewing my revised recipe, because I had a feeling this would be bland if made as is. Here were my changes- sautéed one diced poblano, half of a jalapeno, half of a red bell pepper, three cloves of garlic, one yellow onion, and one 4oz can of green chilies to add to spinach mixture- I also doubled the spinach. Added cumin, chili powder, parsley, and cayenne to the filling. Made “10 minute enchilada sauce” from this site to put on top. It was really, really good. The pepper combo made it much heartier. My meat loving husband even liked it!

—TC 

View the original article here

Hail to the Grape Responsible For Prosecco

Just as Champagne wineries in the Champagne region of France have struggled to control their authentic designation of origin, so too have Prosecco wineries in Italy. Up until 2009, Italian winemakers called both the sparkling wine and the grape it is made from Prosecco. However, after years of other winemakers capitalizing on the Prosecco name, the Italians decided to fight for DOCG status (a quality assurance label put on every bottle guaranteeing the product is authentic and from a particular growing region in Italy). During the complicated process, officials formally changed the name of the Prosecco grape to an old synonym, Glera, to help further authenticate and demarcate true Prosecco wines from Italy. Here are some other reasons why you should care about the Glera grape:

• The Glera grape originates from Prosecco, Italy, a Northern Italian village about a half hour from Venice. While some claim the grape has been cultivated since Roman times, the first written account of the Glera grape dates back to 1772.
• Each bottle of DOCG-certified Prosecco must contain at least 85 percent Glera grapes.
• Golden Glera grapes have been cultivated to ferment into a crisp, clean, and slightly fruity sparkling wine, unlike Champagne, which tends to have some yeasty flavor and body. This difference in flavor occurs because the second fermentation process differs from Champagne. Glera grapes undergo a second fermentation in large steel tanks (rather than in the individual Champagne bottles).
• To find the highest-quality Prosecco, look for the Prosecco Superiore DOCG-labeled wines. These are grown in the same historical area called the Veneto, a hilly cluster of towns between Conegliano and Valdobbiadene. We recently tried Sorelle Bronca Extra Dry ($18), a Prosecco Superiore DOCG, made from 100 percent Glera grapes (most from organic farmers). It pleased our palates with its fine bubbles and refreshingly light flavor.

Photo: Nicole Perry

View the original article here

Burgers: Hidden Secret Burgers

ALL RIGHTS RESERVED Copyright 2013 Allrecipes.com  |  By accessing this site, you agree to our . Please read them.

View the original article here

A Soy Cucumber Salad So Easy, You'll Want to Make It Every Week

I grew up eating this light and refreshing salad at my mother's table, and it's still one of my favorite dishes to start off a light meal. The flavor profile is tart, the texture crunchy, and the combination so simple yet so satisfying.

The best part? The longer you let it sit, the better it tastes. After you've made it once, try altering the ingredients to see what works better for you - cider vinegar or white vinegar, more or less soy sauce, and so forth. My favorite cucumbers to use are the Japanese variety, because they're so crisp and firm. When they aren't available, I substitute Persian cucumbers. Read on to check out this easy family recipe.

View the original article here

Slow Cooker Recipes: Sweet Pork for Burritos

Mar 07, 2012 When my youngest daughter and her family lived in New Mexico, we would ALWAYS go to Costa La Vida Mexican Restaurant for the "Sweet Pork Tacos." I've been looking for an acceptable recipe ever since. And, this one is it!!!! I am so happy. It's easy, it's sweet, and I could take a bath in it. Makes the best Sweet Pork Tacos in the world. Thanks for posting this wonderful pork recipe.

—Candice 

View the original article here

No Crust Pies

My family doesn’t care for pie crust, so I make pie fillings without the crust, which means less fat and fewer calories! For pumpkin pie, I double the filling recipe, pour the mixture into a 13-in. x 9-in. baking dish and bake at 350° for 50 minutes (or until a knife inserted near the center comes out clean). For other pies, I put the pie filling into a pie pan or similar-size dish that’s been sprayed with nonstick cooking spray. Barbara T., Beaverton, Oregon

View the original article here

Neapolitan Fudge

If you like Neapolitan ice cream, you will devour my fudge version of the vanilla, strawberry and chocolate favorite. It makes a great addition to any Christmas candy platter, but is equally well received any time of year. —Faith Leonard, Delbarton, West Virginia

View the original article here

Calzones: Broccoli, Pepperoni and Three Cheese Calzones

Jan 31, 2003 This is a great recipe. While it may not be the easiest or fastest, it is worth the effort. I made a different filling for it, however, and I think you should feel free to make whatever filling you'd like. Because my filling was only enough for 4, I used the dough to make 4 calzones even though the recipe makes enough dough for 6 calzones. That was a mistake on my part, because it made the calzones too doughy. But my husband was raving about it; between each bite he said "This is delicious," "This is soooo good!" That's worth any amount of effort! :)

—TOEVLUGSOORD 

View the original article here

Pecan-Crusted Catfish

Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You’ll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.

View the original article here

Celebrate Chinese New Year With Garlic-Soy Shrimp

While much of the festivities are celebrated with friends, the eve of the Lunar New Year always involves a dinner at home with family. We enjoy a range of dishes - everything from goat to shrimp - that come from both the land and the sea. Every holiday, my mother makes this dish, which only takes a few minutes to prepare. Served with their shells still on, the shrimp are coated in a quick fragrant sauce.

My overachieving mother can peel an entire shrimp in her mouth, but if you aren't quite so adept, you can peel the shrimp in a few simple steps. To enjoy this dish, keep reading.

View the original article here

Sandwiches: Cucumber Gyro Sauce

Nov 09, 2011 A++ I used one cup plain Greek yogurt, 16 oz of lowfat sour cream (I accidently bought low fat), 2 single cloves of fresh garlic pressed, one regular cucumber (de-seeded) half grated and half diced up tiny - we like the added texture and a couple dashes of garlic-salt... so it was sort of a double batch... LOVED this. I could and will make this 1000 times and eat it on everything. Thank you for your recipe.

—SarahRCN 

View the original article here

Quiche Recipes: Eggless Tofu Spinach Quiche

Jan 14, 2004 This is a delicious recipe for vegetarians and non-vegetarians alike. I have played around with it a bit at times adding different seasonings or different cheeses, but have remained true to the original poster. This is a keeper and great for breakfast, brunch, lunch, dinner, picnics, you name it. As a vegetarian, it was an easy to make meal that tasted great and I couldn't taste the tofu. In fact, I don't necessarily like the taste of raw tofu, but if you compare that to say chicken or any other meat that you simply stuck in the oven without proper preparation or seasoning, you probably would say it tasted pretty bad, too. If you are unsure about it, honestly try it once before saying that you don't like it. It's a great dish that everyone will enjoy. Just save yourself some grief and don't tell anyone that it has tofu in it. :) UPDATE: I highly recommend prebaking the crust for at least 10 minutes to get your crust to hold up well for this recipe. If you don't, it's ok, but it is even better when it is prebaked.

—Marian 

View the original article here

Main Dish Casserole Recipes: Pizza Casserole

May 27, 2006 Your basic recipe is good, but I use Kraft Mac and Cheese, make according to directions. Saute extra-lean ground beef with onion, green bell pepper, garlic. Add two jars Ragu Pizza Quik, and two pkgs sliced Hormel Pepperoni, then bake as directed 350 for about 45 minutes. Yum. Is the most requested recipe by family, and at work. Delicious and easy for kids of all ages. Alison

—ALISON19 

View the original article here

Chicken Mango Lettuce Wraps

Post navigation« Slow Cooker Mexican Pulled Pork | Recipe Home

After two months of holiday indulging, my friend Patrick informed me that he was going to lose weight in the new year, to get ready for his upcoming wedding to his fiancé Kelsey. “How are you planning to do that?” I asked, curious to know how this young man, a former college football player who could probably bench press a Volkswagon, would approach the challenge. “Lettuce wraps,” he replied.

Well Patrick, this one is for you. And it comes from my best pal and blogging buddy, the incredible marvelous Jaden Hair of SteamyKitchen.com, from her newly release cookbook, Steamy Kitchen’s Healthy Asian Favorites. (In fact, all of the recipes in her book would be great for your new year resolution, hmmm, maybe I’ll get you a copy as a pre-wedding gift!) These lettuce wraps are easy, fast, and fresh with stir-fried chicken, green onions, shiitake mushrooms (mushroom flavor bombs), and sweet bits of mango, seasoned with sesame oil, rice vinegar, and soy sauce, and served in butter lettuce cups. You can easily whip them up in less than half an hour.

Why the corn starch? It's a cooking trick that you often find in Chinese recipes. The corn starch helps the chicken hold in its moisture and keep it from drying out in the high heat of the stir frying.

Recipe slightly modified from Chicken Mango Lettuce Cups in Steamy Kitchen's Healthy Asian Favorites by Jaden Hair.

1 pound ground chicken (I use ground chicken thighs for more flavor)2 teaspoons soy sauce1 teaspoon corn starch (or potato or rice starch)1 teaspoon cooking oil (a high smoke point oil would be best such as rice bran oil, grapeseed oil, or canola oil)2 green onions, chopped4 ounces fresh shiitake mushrooms, sliced2 teaspoons seasoned rice vinegar1/2 teaspoon toasted sesame oil1 large mango, diced (see How to Cut a Mango)1 head of butter lettuce, rinsed, leaves separated

1 Place the ground chicken, soy sauce, and corn starch in a large bowl. Mix to combine.

2 Heat a wok or a large sauté pan on medium heat.  Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Let cook for about a minute.

3 Increase the heat to high, and add the ground chicken, soy sauce, corn starch mixture.  Use a wooden spoon to break up the ground chicken and spread around the pan.  Stir fry in this way for 5 to 7 minutes until the chicken is cooked through. Add the seasoned rice vinegar, sesame oil, and diced mango.  Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste.

Scoop spoonfuls into the cups formed by the lettuce leaves to serve.

Options - stir in a small spoonful of chili sauce, or add a few chili pepper flakes to the oil as it is heating. Top with some fresh cilantro leaves. Experiment with other meats such as lamb, turkey, beef, or pork. Try subbing out the mango with mandarin orange slices.

Yield: Serves 4 as a main, 8 as an appetizer.

Filed under Chicken, Chicken, Lettuce, Main Course, Mango, Quick, Stir-fry

View the original article here

Steaks and Chops: Honey Pork Fillets

Feb 04, 2008 I wasn't expecting to like this because I don't like Worcestershire sauce, but it didn't have a strong Worcestershire taste. It was really, really easy, and tasted great!

—THEMUNCH_TX 

View the original article here

Meatloaf: Meatloaf with a Ranch Twist

Aug 23, 2010 I rarely vary from my tried and true sage, bell peppers and onions based family recipe but wanted something different today. I feel bad about rating this because I made so many changes. It’s one of those days I used what I had, and based it loosely on some recipe from some unfortunate submitter on AR. (Sorry, Chihuahua Girl) You know..the kind of dishes that never can be duplicated again, no matter how good it turns out? And mine turned out GREAT! I was into Southwestern but leary of it tasting like taco meat, as one review of a SW style recipe, mentioned. Wanted it more like my regular sage meatloaf (the sage addition is why I zeroed in on this recipe among the many) with a SW flare. Used real onions and garlic instead of powders. Used bell pepper (hark back to family recipe) and some pickled jalapenos for a SW kick…but still not a taco/salsa based flavor. For filler I used torn, stale hard rolls I had (family recipe stuff….I like torn stale bread for the texture instead of bread crumbs) and used a Salsa Ranch salad dressing I had, (oops…I did sneak salsa in there) instead of the dry mix. Omitted the milk because the dressing was already liquid. I made the sauce as written with V8 and doubled it. There’s some ketchup in my family recipe but I never put ketchup on top of it, didn’t bake any of the sauce on top of this either. This sauce was a nice compliment to the ranch flavor. Surprising how the sweet sauce toned down my SW spiceiness without being sour cream-like.

—JUSTCYN 

View the original article here

Hawaiian Turkey Burgers

My Husband and I love to grill, so hamburgers are often on the menu. This recipe uses ground turkey instead of beef. Topped with pineapple slices, the burgers are moist and juicy. —Babette Watterson of Atglen, Pennsylvania

View the original article here

20 Love-Inspired Libations

Set the mood this V-Day with these sip-worthy cocktails, inspired by the Feb. 14 holiday. From romantic red concoctions to blissful bubbly, I've rounded up 20 sweet, tart, and fruity drinks for you to toast to a romantic night in or to share with gal pals at a Valentine's Day singles soirée. Get the recipes now!

View the original article here

Meatless Main Dishes: Lentil Cakes (Patties)

Sep 27, 2011 As a healthnut, I'm rating this very high because I've changed it to be 'very-Healthy.' I try to include ingredients that provide the most-nutritional benefit, cut calories and fat, and include good fats and flavor. This is my healthy version of this recipe: The first [4] ingredients stay the same. I used 1/2 cup oatmeal, 2 egg whites, 1 chopped RED onion, 1/2 cup shredded Reduced-FAT Pepper Jack cheese (optional), 4 oz Vanilla Greek yogurt (Chobani), 1/2 tsp of each: oregano, cumin, garlic pwdr, & Cayenne Pepper, and 2 tblsp. olive or canola oil... I cooked the lentils in water first. Then, drained and added them to everything else. (I don't like my veggies mushy, so I DON'T saute them before forming patties). Shaped into patties, and baked @ 375 for 12 to 15 minutes.

—Healthnut 

View the original article here

Main Dish Seafood: Smoked Salmon Pasta with Scotch

Jun 22, 2009 Scotch and heavy cream. Separately, they are two of my favorite liquids. Together, they are the most amazing cream sauce my tongue has ever met. Thank you, Emma Jay. Thank you.

—Carolyn 

View the original article here

Stir-Fry: Tofu with Ground Pork Stir-Fry

May 17, 2012 This reminded me slightly of sweet & sour. It definately isn't as sweet or sour as traditional, but there is a resemblance. :D I subbed chow mein noodles for the rice. No mushrooms so went with regular onions & more green onions. 'Think extra firm tofu would've been a better choice, but firm was good, too. Package of ground pork was a pound ... so ... ya know. Chow mein noodles were good with adding crunch, but more vegs should do that, too. Oh, subbed regular soy for tamari. It's thinner, but similar.

—BOOKMARKER 

View the original article here

Deep Fried: Oat Crusted Fish

Jan 03, 2008 I dont usually rate a recipe that I altred, but based on other reviews, I made two changes. One, I seasoned the fish to my liking BEFORE the flour, that way the fish got seasoned, not the coating. Second, I cooked the fish in the oven the way I do ovwen fried chicken. I heat up the pan in the oven first, and aadd whatever oil or butter I want to use ( usually a combination ) Then I added the fish. Cooked it halfway thru, then flipped it over to finish cooking. Both sides get crispy, the fish gets cooked before it burns. My husband and I both enjoyed it.

—SEMYWA 

View the original article here

Stuffed Zucchini: Middle Eastern Stuffed Zucchini

Feb 08, 2007 I really liked this recipe! I changed the quantities to 6 servings and used 5 zucchinis. To have enough lamb I had to use 50% more lamb (On top of changing the servings to 6). I ground my own lamb from fresh lamb shoulder. Gutting the Zucchini is difficult - use a long, thin knife and careful not to break the skin! I added the guts of the zucchini to the sauce which added some needed texture and this way I did not waste any food. Next time I will use 30% less mint. It was a little too minty for me but maybe ok for other people. Also I simmered it for 30 minutes after adding garlic rather than 15. I'm glad I did that. Make sure you choose zucchinis that are as fat as possible! It's not a super easy recipe but it looks elegant and exotic when served with the sauce on the top. I served it with potatoes fried in olive oil and chopped spinach with savory, salt, pepper and oregano. Went together very well!! Good meal to impress guests with!!

—Famouscook 

View the original article here

Tacos, Burritos, and Enchiladas: Chicken Enchiladas Suizas

Mar 16, 2009 This recipe is perfect! OMG, the filling is unbelievable. The only thing I did different was to not use the red bell pepper. I don't know what people are talking about with the sauce being too thin...it was perfect when using the exact proportions as written. Too give this an extra kick, try adding a dollop of sour cream on each serving. I thought I had the best chicken enchilada recipe. Not anymore! This is my new one!!! Thanks for a great recipe! You know, I just went back and read the opening paragraph where the author said she usually doubled the whipping cream and chicken broth. I think that would make this recipe PERFECT! Just wish I had read that part before I made this batch, which by the way, made TWO complete meals for a family of four. I cooked one pan and froze the other.

—Mimi2Five 

View the original article here

Quiche Recipes: Spinach Quiche with Chicken

"Quiche works very well. Add seasonings of your family's choice for more variety. Use ham, bacon, or whatever protein. This quiche needs flavor boosters, so use your spice cabinet. Easily make this a Tex-Mex dish with diced green chiles and a touch of cumin. You could also add crumbled freshly cooked bacon to add more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner." — wetteland 

View the original article here

Mandarin Pork Salad

Try something different for dinner! This interesting entree salad tosses together pork, mandarin oranges, beets and goat cheese. The flavors will burst in your mouth. —Nanci Jenkins, Ann Arbor, Michigan

View the original article here

How to Fill Cupcakes

Adorable filled cupcakes might seem like a project best left to the professionals, but let me reassure you that they're not; the requisite technique is actually quite easy to master (with a little guidance, of course). Follow along with this step-by-step guide and you'll be piping eye-catching filling into your favorite petite treats in next to no time.

View the original article here

Rice Krispie Valentine Lollipops

Goodbye Superbowl (ugh, my poor 49ers), see ya soon Mr. Groundhog (yes! Spring is in his sights!) but before I break out the daffodils and easter eggs, there’s another holiday in the line-up that I’m more than ready to welcome. Hello my sweet Valentine.

Now, as you may or may not know, I really, really like cookies. So much so, I created two ecookbooks with Maria where we shared her top all-time favorite recipes. And while one of my favorite smells in the kitchen is that of fresh baked cookies, I have a secret affection for sweet treats that don’t require me to even switch on the oven like my Nutella No-Bake Cookies  and my Mom’s Fudge. See you later 350 degrees F.

This recipe is deemed to become a favorite. Well, it pretty much always has been. A favorite of mine because it’s so simple to make, and a favorite of Smudge’s because it involves sprinkles, all over the counter and some on the floor. What 8 year old doesn’t dig that? I know the dogs do. My furry garbage disposals. The dogs, not Smudge. 

So how do you take a classic recipe like Rice Krispie Treats and make it different? Ah, the age old question. There are some recipes that just can’t be enhanced, revamped or revised to make them better than the original. This recipe may, or may not be an example of that, but therein lies the beauty of rice krispie treats, the recipe is so simple that it can happily absorb a dump of something extra to give it a unique spin.  

So let’s pretend we’re back in kindergarten and let’s play with our food. One of the beautiful qualities of working with marshmallow and cereal is that it’s totally malleable, to create whatever shapes you want. I’m not that great of a sculptor so you won’t be seeing any cupids with shooting arrows rice krispie sculptures on this blog. However, a few simple hearts will make the cut.

This is definitely a kid friendly recipe, one they can really get their hands into for about 30 seconds and then spend the next 10 minutes licking and nibbling the sticky marshmallow-ey krispies from their little, messy fingers. Time enough to create as many perfectly formed shapes as you want before they’re back to create perfectly beautiful and haphazard creations of their own.

Topping the sweetness with even more sweetness in the form of vanilla candy coating makes for a perfect glue for the cookie decorations. If you can’t find the candy coating, melt some white chocolate in a double boiler and try that instead.

And certainly experiment with toppings: nuts, coconut, crushed pretzels or candies. It’s all fair game as long as it complements the sweetness of the base and will stick to the coating.

Cookies on lollipops? Have I jumped the shark? I’m hoping you won’t think so since these came about because I am a complete imbecile when it comes to making cake pops, but they’re just so darn fun. I gave them a go once and they were a miserable failure—far, far, farrrrrrr from Bakerella’s 5 year anniversary of her revolutionary sweet treat—so I went the easy route on this one. But, I will conquer the cake pop one day. One day…

Until then, you’ll find me happily playing with my food, making it into simple little shapes for me and my Smudge to better our decorating skills.

And sharing my love with my valentines. Won’t you be mine?

Rice Krispie Valentine Sucker Treats

Ingredients

1 10 ounce package large marshmallows candy sprinkles for decorating Instructions

Place butter and marshmallows in a large bowl bowl and heat on high in a microwave for 2 minutes. Remove, stir and heat for another 2 minutes. Take the bowl out of microwave and stir really well until marshmallows and butter are combined. Add food coloring and mix well. Add rice krispies to the bowl and stir to combine, working fast. Mold mixture into a large square, about 9 X 13 X 1/2 inch thick, on a sheet of wax paper, let cool slightly and cut out heart shapes with a cookie cutter and set aside. Melt candy coating in a small sauté pan according to package directions. Spread a thin coat of the candy coating on the top of the heart shapes, place in a wide flat bowl or on a plate and coat generously with candy sprinkles. Insert lollipop sticks in the bottom of each heart or serve on their own as cookies. http://www.foodiecrush.com/2013/02/rice-krispie-valentine-lollipops/

Related Recipes
Puff Pastry with Sabayon Custard and Strawberries
Sugar Cookies and Heart Shaped Food
Red Velvet Cupcakes

Thanks for reading and please keep in touch. This post may include affiliate shopping links of which I receive a small percentage of sales to help keep this blog and magazine going so thanks for your support. Subscribe to FoodieCrush and follow me on Twitter, Facebook, Pinterest and check out FoodieCrush magazine.

Pin It Tagged as: rice krispie treat, sweet treat, valentines day

View the original article here