1 T vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Tomato Soup
1 T packed brown sugar
2 T vinegar
1 T Worcestershire sauce
4 c hot cooked rice
HEAT oil in skillet.
Add chicken and cook until browned.
ADD soup, sugar, vinegar and Worcestershire.
Heat to a boil.
COVER and cook over low heat 10 min. or until done.
Serve with rice
February 29, 2008
February 28, 2008
Light tiramsu
1 cup part-skim ricotta cheese
3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup sugar
24 ladyfingers (2 [3-ounce] packages)
1/2 cup Kahlúa (coffee-flavored liqueur)
1 tablespoon unsweetened cocoa
Combine the ricotta, cream cheese, and sugar until smooth.
Split the ladyfingers in half lengthwise.
Arrange 24 halves in a single layer in an 11 x 7-inch baking dish.
Drizzle with half the Kahlua, and let stand 5 minutes.
Spread half of cheese mixture evenly over the ladyfingers.
Repeat procedure with the remaining ladyfingers, Kahlúa, and cheese mixture.
Sprinkle with cocoa.
Yield
10 servings
Nutritional Information
CALORIES 216(29% from fat); FAT 6.9g (sat 5g,mono 2.5g,poly 0.3g); PROTEIN 6.8g; CHOLESTEROL 55mg; CALCIUM 106mg; SODIUM 244mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 27g
Cooking Light, JUNE 2000
3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup sugar
24 ladyfingers (2 [3-ounce] packages)
1/2 cup Kahlúa (coffee-flavored liqueur)
1 tablespoon unsweetened cocoa
Combine the ricotta, cream cheese, and sugar until smooth.
Split the ladyfingers in half lengthwise.
Arrange 24 halves in a single layer in an 11 x 7-inch baking dish.
Drizzle with half the Kahlua, and let stand 5 minutes.
Spread half of cheese mixture evenly over the ladyfingers.
Repeat procedure with the remaining ladyfingers, Kahlúa, and cheese mixture.
Sprinkle with cocoa.
Yield
10 servings
Nutritional Information
CALORIES 216(29% from fat); FAT 6.9g (sat 5g,mono 2.5g,poly 0.3g); PROTEIN 6.8g; CHOLESTEROL 55mg; CALCIUM 106mg; SODIUM 244mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 27g
Cooking Light, JUNE 2000
February 27, 2008
Mozzarella Meatball Sandwiches
1 loaf (11.75 ounces) Frozen Mozzarella Garlic Cheese Bread
1/2 cup Traditional Italian Sauce
12 (1/2 ounce each) or 6 (1 ounce each) frozen meatballs
Directions:
Heat the oven to 400°F.
Remove the bread from the bag. Place the frozen bread halves, cut-side up, on an ungreased baking sheet. (If the bread halves are frozen together, carefully insert a fork between halves to separate.)
Place baking sheet on the middle oven rack.
Bake for 10 minutes or until it's hot.
Heat the sauce and meatballs in a 2-quart saucepan over low heat.
Cook and stir for 20 minutes or until the meatballs are heated through.
Place the meatballs onto the bottom bread half.
Top with the remaining bread half.
Cut into quarters.
Keep the Italian theme going with a Ceasar salad using bottled dressing, and some store bought cannoli for dessert.
1/2 cup Traditional Italian Sauce
12 (1/2 ounce each) or 6 (1 ounce each) frozen meatballs
Directions:
Heat the oven to 400°F.
Remove the bread from the bag. Place the frozen bread halves, cut-side up, on an ungreased baking sheet. (If the bread halves are frozen together, carefully insert a fork between halves to separate.)
Place baking sheet on the middle oven rack.
Bake for 10 minutes or until it's hot.
Heat the sauce and meatballs in a 2-quart saucepan over low heat.
Cook and stir for 20 minutes or until the meatballs are heated through.
Place the meatballs onto the bottom bread half.
Top with the remaining bread half.
Cut into quarters.
Keep the Italian theme going with a Ceasar salad using bottled dressing, and some store bought cannoli for dessert.
February 25, 2008
Potato casserole
1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly.
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly.
Bacon hashbrown dish
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, and crumble. Discard drippings in pan.
Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.
Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.
Add potato mixture; toss gently to combine.
Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle with remaining 3/4 cup cheese.
Cover with foil coated with cooking spray.
Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15 minutes.
Bake casserole, covered, at 350º for 30 minutes.
Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, and crumble. Discard drippings in pan.
Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.
Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.
Add potato mixture; toss gently to combine.
Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle with remaining 3/4 cup cheese.
Cover with foil coated with cooking spray.
Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15 minutes.
Bake casserole, covered, at 350º for 30 minutes.
Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
Light chicken divan
3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray
Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray
Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
Substition for 1 cup sherry
1 to 2 teaspoon vanilla extract
1 1/2 Tablespoon water
milk, apple juice or white grape juice
1 1/2 Tablespoon water
milk, apple juice or white grape juice
Broccoli cheese casserole
2 cups cooked white rice
6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon dried fines herbes
3 egg whites
Cooking spray
1/2 cup (2 ounces) shredded fontina cheese
4 cups coarsely chopped broccoli florets (about 1 bunch)
1 cup finely chopped onion
1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
3/4 cup egg substitute
3/4 cup 1% low-fat milk
1/4 teaspoon black pepper
2 (1-ounce) slices firm white bread
Preheat oven to 400°.
Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.
Cook broccoli in boiling water for 4 minutes or until tender; drain well.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.
Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli.
Bake at 400° for 23 minutes or until set.
6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon dried fines herbes
3 egg whites
Cooking spray
1/2 cup (2 ounces) shredded fontina cheese
4 cups coarsely chopped broccoli florets (about 1 bunch)
1 cup finely chopped onion
1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
3/4 cup egg substitute
3/4 cup 1% low-fat milk
1/4 teaspoon black pepper
2 (1-ounce) slices firm white bread
Preheat oven to 400°.
Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.
Cook broccoli in boiling water for 4 minutes or until tender; drain well.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.
Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli.
Bake at 400° for 23 minutes or until set.
February 22, 2008
Pumpkin pie with Eggnog
Stacey's "I don't have any evaporated milk!" Pumpkin Pie
Recipe courtesy Stacey Russell
Show:
Emeril Live
Episode:
Emeril's Military Contest
1 pre-made pie crust
1 small can pumpkin puree
1 1/2 cups egg nog, storebought or homemade
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.
Add salt, vanilla, and cinnamon until just incorporated
Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.
Note: Because of the egg content in this recipe this pie will set up faster and firmer than traditional pumpkin pies.
Recipe courtesy Stacey Russell
Show:
Emeril Live
Episode:
Emeril's Military Contest
1 pre-made pie crust
1 small can pumpkin puree
1 1/2 cups egg nog, storebought or homemade
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.
Add salt, vanilla, and cinnamon until just incorporated
Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.
Note: Because of the egg content in this recipe this pie will set up faster and firmer than traditional pumpkin pies.
February 21, 2008
1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Preparation
Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion and garlic; sauté 3 minutes.
Add broth and potato; bring to a boil over medium-high heat.
Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
Yield
8 servings (serving size: 1 1/4 cups)
Nutritional Information
CALORIES 280(23% from fat); FAT 7g (sat 4g,mono 1g,poly 0.5g); PROTEIN 24.9g; CHOLESTEROL 52mg; CALCIUM 329mg; SODIUM 879mg; FIBER 1.6g; IRON 1.1mg; CARBOHYDRATE 28.7g
Elizabeth Taliaferro ,
Cooking Light, SEPTEMBER 2004
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Preparation
Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion and garlic; sauté 3 minutes.
Add broth and potato; bring to a boil over medium-high heat.
Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
Yield
8 servings (serving size: 1 1/4 cups)
Nutritional Information
CALORIES 280(23% from fat); FAT 7g (sat 4g,mono 1g,poly 0.5g); PROTEIN 24.9g; CHOLESTEROL 52mg; CALCIUM 329mg; SODIUM 879mg; FIBER 1.6g; IRON 1.1mg; CARBOHYDRATE 28.7g
Elizabeth Taliaferro ,
Cooking Light, SEPTEMBER 2004
Chocolate peanut butter nirvana cake
1 box devils food cake
1 1/4 c water
1/2 cvegetable oil
4 eggs
1 (3.9 oz) package instant chocolate pudding
1 (12 oz) package semi-sweet chocolate chips
FROSTING
1/2 c vanilla frosting
1/2 c creamy peanut butter
1/4 talmond extract
1/2 c milk
Heat oven to 350 degrees, spray 12-cup bundt pan with no-stick flour spray
Combine cake mix. water, oil, eggs and pudding mix, in large bowl. With an electric mixer, mix at low speed until moist, then beat 2 minutes at medium speed. fold in chocolate chips. pour batter into prepared pan. bake 50-55 minutes. cool in pan 20 minutes. invert onto serving plate. cool completely.
Beat frosting, peanut butter, almond extract and milk in medium bowl with electric mixer. spoon icing over cooled cake.
1 1/4 c water
1/2 cvegetable oil
4 eggs
1 (3.9 oz) package instant chocolate pudding
1 (12 oz) package semi-sweet chocolate chips
FROSTING
1/2 c vanilla frosting
1/2 c creamy peanut butter
1/4 talmond extract
1/2 c milk
Heat oven to 350 degrees, spray 12-cup bundt pan with no-stick flour spray
Combine cake mix. water, oil, eggs and pudding mix, in large bowl. With an electric mixer, mix at low speed until moist, then beat 2 minutes at medium speed. fold in chocolate chips. pour batter into prepared pan. bake 50-55 minutes. cool in pan 20 minutes. invert onto serving plate. cool completely.
Beat frosting, peanut butter, almond extract and milk in medium bowl with electric mixer. spoon icing over cooled cake.
February 20, 2008
Grasshopper Fudge Cake
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
2 t mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular creme de menhe chocolate candies, unwapped and cut into pieces, if desired
Heat oven to 350
Spray bottom only of 13 x 9 inch pan with baking spray with flour
Make cake mix as directed on box, using water, oil, 1 1/2 t of the mnt extract and the egg white. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter, set aside. Pour remaining batter into pan.
Drop green batter by generous tablespoonfuls randoml in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S shaped curves in one continuous motion. Turn pan 1/4 turn repeat cutting for swirled design.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely about 1 hour.
Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 t extract, remaining 9 drops green faood color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
1 1/4 c water
1/3 c vegetable oil
2 t mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular creme de menhe chocolate candies, unwapped and cut into pieces, if desired
Heat oven to 350
Spray bottom only of 13 x 9 inch pan with baking spray with flour
Make cake mix as directed on box, using water, oil, 1 1/2 t of the mnt extract and the egg white. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter, set aside. Pour remaining batter into pan.
Drop green batter by generous tablespoonfuls randoml in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S shaped curves in one continuous motion. Turn pan 1/4 turn repeat cutting for swirled design.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely about 1 hour.
Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 t extract, remaining 9 drops green faood color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
February 19, 2008
Hot chocolate cupcakes
1 3/4 cups Supermoist devils food cake mix
1/2 c water
3 T vegetable oil
1 egg
1 cup Whipped vanilla frosting
1/2 c marshmallow creme
1/4 t unsweetened baking cocoa
6 miniture pretzeltwists, broken in half
Preheat oven to 350
Place baking cups in 12 count muffin pan
In large bowl beat cake mix, water, oil and egg for 30 sec.
Beat on medium speed for 2 minutes
Place batter evenly in the 12 baking cups
Bake 17 to 22 miunts or until toothpick inserted in center comes out clean
Cool 10 minutes in pan and then cool an additional 30 minutes
In small bowl mix frosting and marshmallow creme. Spoon into zzip lock bag. Cut 3/9 inch tip off one corner. Or spoon mixture on cupcakes instead of piping.
Pipe 3 small dollops of frosting mixture onto each cupcake to resemble melted marsmallows
Sprinkle with cocoa
Press pretzel half into side of each cupcake for cup handle
1/2 c water
3 T vegetable oil
1 egg
1 cup Whipped vanilla frosting
1/2 c marshmallow creme
1/4 t unsweetened baking cocoa
6 miniture pretzeltwists, broken in half
Preheat oven to 350
Place baking cups in 12 count muffin pan
In large bowl beat cake mix, water, oil and egg for 30 sec.
Beat on medium speed for 2 minutes
Place batter evenly in the 12 baking cups
Bake 17 to 22 miunts or until toothpick inserted in center comes out clean
Cool 10 minutes in pan and then cool an additional 30 minutes
In small bowl mix frosting and marshmallow creme. Spoon into zzip lock bag. Cut 3/9 inch tip off one corner. Or spoon mixture on cupcakes instead of piping.
Pipe 3 small dollops of frosting mixture onto each cupcake to resemble melted marsmallows
Sprinkle with cocoa
Press pretzel half into side of each cupcake for cup handle
February 18, 2008
Mexican Chicken Chili
1 3/4 lb boneless skinless chicken thighs
1 medium onon chopped (1/2 cup)
2 medium stalks celery sliced (3/4 cup)
2 cans (14.5 oz) stewed tomatores with garlic and onion undrained
2 cans 15 oz pinto beans undrained
1 can 10 oz enchilada sauce
2 t chili powder
1 t ground cumin
1 c scoop shaped corn chips
1/3 c sour cream
2 T chopped cilantro
Spray 4 to 5 qt slow cooker with cooking spray. In cooker mix all ingredients except sour cream & cilantro & chips.
Cover cook on low for 7 to 8 hours
Stir mixture to break up chicken.
Top each serving with corn chips, sour creamand cilantro.
1 medium onon chopped (1/2 cup)
2 medium stalks celery sliced (3/4 cup)
2 cans (14.5 oz) stewed tomatores with garlic and onion undrained
2 cans 15 oz pinto beans undrained
1 can 10 oz enchilada sauce
2 t chili powder
1 t ground cumin
1 c scoop shaped corn chips
1/3 c sour cream
2 T chopped cilantro
Spray 4 to 5 qt slow cooker with cooking spray. In cooker mix all ingredients except sour cream & cilantro & chips.
Cover cook on low for 7 to 8 hours
Stir mixture to break up chicken.
Top each serving with corn chips, sour creamand cilantro.
February 17, 2008
Veal Parmesean
2 pds ground veal
2 eggs
1 1/2 cups frozen diced onions
1 T Italian seasoning
3 cups oats
1 cup olive oil
1 26-ounce jar roasted red pepper tomato sauce
1 cup shredded Parmesan cheese
1 box penne pasta
1 lb Monzerella cheese
Preheat oven to 400°F.
Cook pasta according to directions
Place veal, egg, onions, Italian seasoning, and oats mixing bowl. Mix well.
Preheat sauté pan on medium-high for 1-2 minutes.
Form meat mixture into 10 patties
Pour olive oil into pan and swirl to coat. Reduce heat to medium.
Place patties in pan and cook for 9 minutes, turning halfway through cooking.
Remove veal from heat, and place on baking sheet.
Top each patty with 1/4 cup sauce and two tablespoons Parmesan cheese
Bake 10 minutes
Top each pc with 1 slice of monzerella cheese
Bake 5 min
Remove pasta from heat and drain. Top with remaining sauce
Serve and enjoy
2 eggs
1 1/2 cups frozen diced onions
1 T Italian seasoning
3 cups oats
1 cup olive oil
1 26-ounce jar roasted red pepper tomato sauce
1 cup shredded Parmesan cheese
1 box penne pasta
1 lb Monzerella cheese
Preheat oven to 400°F.
Cook pasta according to directions
Place veal, egg, onions, Italian seasoning, and oats mixing bowl. Mix well.
Preheat sauté pan on medium-high for 1-2 minutes.
Form meat mixture into 10 patties
Pour olive oil into pan and swirl to coat. Reduce heat to medium.
Place patties in pan and cook for 9 minutes, turning halfway through cooking.
Remove veal from heat, and place on baking sheet.
Top each patty with 1/4 cup sauce and two tablespoons Parmesan cheese
Bake 10 minutes
Top each pc with 1 slice of monzerella cheese
Bake 5 min
Remove pasta from heat and drain. Top with remaining sauce
Serve and enjoy
February 15, 2008
Crispy Fish Fillets
Vegetable cooking spray
1 lb. firm white fish fillet, cut into 4 pieces*
1/3 cup milk
1/4 cup all-purpose flour
2 cups Pepperidge Farm® Zesty Italian Croutons, crushed**
Tartar sauce Directions:
PREHEAT oven to 450°F.
Spray baking sheet with vegetable cooking spray.
DIP fish into milk. Coat with flour and then dip in milk.
Coat with crushed croutons.
PLACE fish on baking sheet.
Spray fish with vegetable cooking spray.
BAKE for 10 min. or until fish is done.
Serve with tartar sauce.
TIP: **Or use your favorite Pepperidge Farm® croutons.
*Cod, haddock or halibut.
Serves 4.
1 lb. firm white fish fillet, cut into 4 pieces*
1/3 cup milk
1/4 cup all-purpose flour
2 cups Pepperidge Farm® Zesty Italian Croutons, crushed**
Tartar sauce Directions:
PREHEAT oven to 450°F.
Spray baking sheet with vegetable cooking spray.
DIP fish into milk. Coat with flour and then dip in milk.
Coat with crushed croutons.
PLACE fish on baking sheet.
Spray fish with vegetable cooking spray.
BAKE for 10 min. or until fish is done.
Serve with tartar sauce.
TIP: **Or use your favorite Pepperidge Farm® croutons.
*Cod, haddock or halibut.
Serves 4.
February 14, 2008
Fried Chicken by Williams Sonoma
1 chicken, about 4 lb., cut into 10 serving pieces
Kosher salt, to taste, plus 2 tsp.
Freshly ground pepper, to taste, plus 1 tsp.
2 cups buttermilk
1 to 2 Tbs. Tabasco sauce
6 cups canola oil
1 1/2 cups all-purpose flour
1/2 tsp. paprika
4 ears of corn, shucked and boiled until tender
Directions:
Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours. In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time. In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F. Preheat an oven to 200°F. Line a baking sheet with paper towels. In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.) Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Serve with the corn. Serves 4.
Williams-Sonoma Kitchen.
Kosher salt, to taste, plus 2 tsp.
Freshly ground pepper, to taste, plus 1 tsp.
2 cups buttermilk
1 to 2 Tbs. Tabasco sauce
6 cups canola oil
1 1/2 cups all-purpose flour
1/2 tsp. paprika
4 ears of corn, shucked and boiled until tender
Directions:
Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours. In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time. In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F. Preheat an oven to 200°F. Line a baking sheet with paper towels. In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.) Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Serve with the corn. Serves 4.
Williams-Sonoma Kitchen.
February 11, 2008
Chicken & noodle casserole
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
1/4 t ground black pepper
1 c frozen mixed vegetables
2 c cubed cooked chicken
2 c medium egg noodles, cooked and drained
1/4 c grated Parmesan cheese
1/2 c shredded Cheddar cheese (about 2 ounces)
Directions:
Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese.
Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for the Cheddar cheese.
Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.
1/2 cup milk
1/4 t ground black pepper
1 c frozen mixed vegetables
2 c cubed cooked chicken
2 c medium egg noodles, cooked and drained
1/4 c grated Parmesan cheese
1/2 c shredded Cheddar cheese (about 2 ounces)
Directions:
Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese.
Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for the Cheddar cheese.
Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.
February 9, 2008
Chocolate fondue
1 11-1/2-ounce package milk chocolate pieces
1/4 cup milk
1 tablespoon crunchy peanut butter
1/4 cup Milk
Assorted fruits
Poundcake cubes
Marshmellows
Directions
1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir till heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.
2. Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long sticks, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.
Chocolate SMores Fondue:
Prepare as above except omit peanut butter. Pour mixture into a fondue pot; place over fondue burner set on low. Add 1 tablespoon marshmallow creme to the center. Do not stir. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. It will take about 1-1/2 minutes for the flame to burn down.) Carefully swirl the mixture after flame has subsided. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
Flaming Turtle Fondue: Prepare as above except omit peanut butter. Stir in 2 tablespoons carmel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot; place over fondue burner set on low. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. This will take about 1-1/2 minutes) After the flame burns down, 1 tablespoon finely chopped pecans over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
1/4 cup milk
1 tablespoon crunchy peanut butter
1/4 cup Milk
Assorted fruits
Poundcake cubes
Marshmellows
Directions
1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir till heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.
2. Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long sticks, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.
Chocolate SMores Fondue:
Prepare as above except omit peanut butter. Pour mixture into a fondue pot; place over fondue burner set on low. Add 1 tablespoon marshmallow creme to the center. Do not stir. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. It will take about 1-1/2 minutes for the flame to burn down.) Carefully swirl the mixture after flame has subsided. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
Flaming Turtle Fondue: Prepare as above except omit peanut butter. Stir in 2 tablespoons carmel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot; place over fondue burner set on low. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. This will take about 1-1/2 minutes) After the flame burns down, 1 tablespoon finely chopped pecans over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
February 8, 2008
Banana's foster
6 Tbs. (3/4 stick) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 tsp. cinnamon
4 ripe but still firm bananas, peeled, halved crosswise and then lengthwise (into quarters)
1/4 cup dark rum
1 tsp. vanilla extract
Vanilla ice cream for serving
Directions:
In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side. In a small cup, stir together the rum and vanilla. Turn off the burner, then add the rum mixture to the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back from the pan as possible, keeping your face and hands away from the pan. The flame will be a faint blue but will be very hot. It should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce. Scoop vanilla ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 4 to 6.
3/4 cup firmly packed dark brown sugar
3/4 tsp. cinnamon
4 ripe but still firm bananas, peeled, halved crosswise and then lengthwise (into quarters)
1/4 cup dark rum
1 tsp. vanilla extract
Vanilla ice cream for serving
Directions:
In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side. In a small cup, stir together the rum and vanilla. Turn off the burner, then add the rum mixture to the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back from the pan as possible, keeping your face and hands away from the pan. The flame will be a faint blue but will be very hot. It should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce. Scoop vanilla ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 4 to 6.
February 7, 2008
Cupids cup
1 square BAKER'S Semi-Sweet Baking Chocolate, melted
2 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
ice cubes
1 cup thawed COOL WHIP Whipped Topping
Assorted Valentine sprinkles and candies
DRAW a heart design or write a Valentine's Day message in each of eight (6-oz.) clear plastic cups by piping melted chocolate onto inside of each cup. Refrigerate until chocolate is firm.
STIR 1 cup of the boiling water into 1 pkg. of the dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in 1 cup cold water; pour evenly into prepared cups. Refrigerate 1 hour or until gelatin is firm.
MEANWHILE, stir remaining 1 cup boiling water into remaining package of dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add enough ice to remaining 1/2 cup cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in whipped topping with wire whisk until well blended. Spoon into prepared cups. Refrigerate 3 hours or until firm. Decorate with sprinkles. Store leftover desserts in refrigerator.
2 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
ice cubes
1 cup thawed COOL WHIP Whipped Topping
Assorted Valentine sprinkles and candies
DRAW a heart design or write a Valentine's Day message in each of eight (6-oz.) clear plastic cups by piping melted chocolate onto inside of each cup. Refrigerate until chocolate is firm.
STIR 1 cup of the boiling water into 1 pkg. of the dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in 1 cup cold water; pour evenly into prepared cups. Refrigerate 1 hour or until gelatin is firm.
MEANWHILE, stir remaining 1 cup boiling water into remaining package of dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add enough ice to remaining 1/2 cup cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in whipped topping with wire whisk until well blended. Spoon into prepared cups. Refrigerate 3 hours or until firm. Decorate with sprinkles. Store leftover desserts in refrigerator.
February 6, 2008
Raspberry Ganache Pie
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 OREO Pie Crust (6 oz.)
2 cups raspberries
1 Tbsp. water
MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.
POUR into crust; cover. Refrigerate 4 hours or overnight.
ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 OREO Pie Crust (6 oz.)
2 cups raspberries
1 Tbsp. water
MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.
POUR into crust; cover. Refrigerate 4 hours or overnight.
ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.
Cherry bread pudding
1 (8-oz.) French bread loaf, cut into 1-inch pieces
Vegetable cooking spray
2 cups fat-free milk
1/2 (12-oz.) can fat-free evaporated milk
3/4 cup no-calorie sweetener
3/4 cup egg substitute
1/4 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cherry sauce
Preparation1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
2. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.
3. Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.
Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.
Cherry sauce
1 (15-oz.) can pitted tart cherries in water
3 tablespoons light brown sugar
2 tablespoons cherry-flavored liqueur
Preparation1. Combine all ingredients in a small saucepan. Cook over medium-high heat, stirring occasionally, 16 to 18 minutes or until most of the liquid is reduced.
Note: For testing purposes only, we used Kirsch Cherry Liqueur
Vegetable cooking spray
2 cups fat-free milk
1/2 (12-oz.) can fat-free evaporated milk
3/4 cup no-calorie sweetener
3/4 cup egg substitute
1/4 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cherry sauce
Preparation1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
2. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.
3. Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.
Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.
Cherry sauce
1 (15-oz.) can pitted tart cherries in water
3 tablespoons light brown sugar
2 tablespoons cherry-flavored liqueur
Preparation1. Combine all ingredients in a small saucepan. Cook over medium-high heat, stirring occasionally, 16 to 18 minutes or until most of the liquid is reduced.
Note: For testing purposes only, we used Kirsch Cherry Liqueur
February 4, 2008
Strawberry cream cake
If using a cake pan, you will need one with straight sides that are at least 2 inches high; otherwise, use a springform pan. The cake portion can be made ahead of time, wrapped in a double layer of plastic wrap, and frozen; thaw the frozen cake, unwrapped, at room temperature for about two hours before proceeding with the recipe.Serves 8 to 10
Cake
1 1/4 cups cake flour (5 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar (7 ounces)
5large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter , melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
Strawberry Filling
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4 - 6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt
Whipped Cream
8 ounces cream cheese , room temperature
1/2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream See Illustrations Below: Building a Strawberry Cream Cake
1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
2. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
3. FOR THE STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
4. FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
5. TO ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.Step-by-Step: Building a Strawberry Cream Cake
1. With serrated knife, use sawing motion to cut cake into 3 layers, rotating cake as you go.
2. Place sliced berries evenly around edges (they will be visible once layers are assembled).
3. Cover center of cake completely with half of pureed strawberries.
4. Spread one-third of whipped cream over berries, leaving 1/2-inch border. Repeat layering.
5. Press last layer into place, spread with remaining cream, and decorate with berries.
Cake
1 1/4 cups cake flour (5 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar (7 ounces)
5large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter , melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
Strawberry Filling
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4 - 6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt
Whipped Cream
8 ounces cream cheese , room temperature
1/2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream See Illustrations Below: Building a Strawberry Cream Cake
1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
2. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
3. FOR THE STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
4. FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
5. TO ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.Step-by-Step: Building a Strawberry Cream Cake
1. With serrated knife, use sawing motion to cut cake into 3 layers, rotating cake as you go.
2. Place sliced berries evenly around edges (they will be visible once layers are assembled).
3. Cover center of cake completely with half of pureed strawberries.
4. Spread one-third of whipped cream over berries, leaving 1/2-inch border. Repeat layering.
5. Press last layer into place, spread with remaining cream, and decorate with berries.
February 3, 2008
BBQ Shrimp sliders
24 Large Shrimp, peeled and deveined, tails removed
12 Slices Bacon, cut in half
2 Cups BBQ Sauce
24 Small Yeast Rolls
Wrap each shrimp with 1/2 slice of bacon and place on a cookie sheet.
Broil until the bacon begins to crisp, turning over as the top side begins to crisp. Baste the shrimp with BBQ sauce just before done. Be careful not to burn. This whole broiling process should take about 8 to 10 minutes.
Slice the rolls in half and place one shrimp on each roll and have extra sauce for dipping if you wish. Arrange on a platter and serve with coleslaw.
I used Sister Schubert Rolls for this. They are wonderful tasting and can be found in most freezer sections of local markets
12 Slices Bacon, cut in half
2 Cups BBQ Sauce
24 Small Yeast Rolls
Wrap each shrimp with 1/2 slice of bacon and place on a cookie sheet.
Broil until the bacon begins to crisp, turning over as the top side begins to crisp. Baste the shrimp with BBQ sauce just before done. Be careful not to burn. This whole broiling process should take about 8 to 10 minutes.
Slice the rolls in half and place one shrimp on each roll and have extra sauce for dipping if you wish. Arrange on a platter and serve with coleslaw.
I used Sister Schubert Rolls for this. They are wonderful tasting and can be found in most freezer sections of local markets
Canolli cream bites
2 Cups Ricotta Cheese
¾ Cup Granulated Sugar
1 T Vanilla Extract
Crisp style cookies.
Ground Cinnamon to taste
Chocolate Shavings
Mix together the ricotta cheese, sugar, and vanilla until smooth with an electric mixer. Put a small dollop of the cream on each cookie and dust with cinnamon and finish with shaved chocolate. You can also serve the cream in a bowl and the cookies and let people dip the cookies into the Cannoli cream just like a dip.
I used Pepperidge Farms Brussels cookies for this. They are very thin and crisp, almost like a true cannoli shell.
¾ Cup Granulated Sugar
1 T Vanilla Extract
Crisp style cookies.
Ground Cinnamon to taste
Chocolate Shavings
Mix together the ricotta cheese, sugar, and vanilla until smooth with an electric mixer. Put a small dollop of the cream on each cookie and dust with cinnamon and finish with shaved chocolate. You can also serve the cream in a bowl and the cookies and let people dip the cookies into the Cannoli cream just like a dip.
I used Pepperidge Farms Brussels cookies for this. They are very thin and crisp, almost like a true cannoli shell.
Key lime bars
If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.Makes sixteen 2-inch bars
Crust
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly
Filling
2 ounces cream cheese , room temperature
1 tablespoon grated lime zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice , either Key lime or regular
Garnish (optional)
3/4 cup sweetened shredded coconut , toasted until golden and crisp See Illustrations Below: Building Key Lime Bars
1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)Step-by-Step: Building Key Lime Bars
1. Line pan with foil sling, then coat with cooking spray.
2. Press crumb mixture firmly and evenly into pan.
3. Pour filling into prebaked crust and spread into corners.
Crust
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly
Filling
2 ounces cream cheese , room temperature
1 tablespoon grated lime zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice , either Key lime or regular
Garnish (optional)
3/4 cup sweetened shredded coconut , toasted until golden and crisp See Illustrations Below: Building Key Lime Bars
1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)Step-by-Step: Building Key Lime Bars
1. Line pan with foil sling, then coat with cooking spray.
2. Press crumb mixture firmly and evenly into pan.
3. Pour filling into prebaked crust and spread into corners.
February 2, 2008
Garlic cheese bread by Americas test kitchen
The serrated edges on a bread knife can pull off the cheesy crust. To prevent this, place the finished garlic bread cheese side down on a cutting board. Slicing through the crust (rather than the cheese) first will keep the cheese in place. Serves 6 to 8
5 cloves garlic , grated
8 tablespoons unsalted butter (1 stick), softened
1/2 teaspoon water
1/4 teaspoon Table salt
1/4 teaspoon ground black pepper
1 baguette (18- to 20-inch), sliced in half horizontally
1 1/2 cups cheese (shredded Italian blend)
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Cook garlic, 1 tablespoon butter, and water in small nonstick skillet over low heat, stirring occasionally, until straw colored, 7 to 10 minutes.
2. Mix hot garlic, remaining butter, salt, and pepper in bowl and spread on cut sides of bread. Sandwich bread back together and wrap loaf in foil. Place on baking sheet and bake for 15 minutes.
3. Carefully unwrap bread and place halves, buttered sides up, on baking sheet. Bake until just beginning to color, about 10 minutes. Remove from oven and set oven to broil.
4. Sprinkle bread with cheese. Broil until cheese has melted and bread is crisp, 1 to 2 minutes. Transfer bread to cutting board with cheese side facing down. Cut into pieces. Serve.
5 cloves garlic , grated
8 tablespoons unsalted butter (1 stick), softened
1/2 teaspoon water
1/4 teaspoon Table salt
1/4 teaspoon ground black pepper
1 baguette (18- to 20-inch), sliced in half horizontally
1 1/2 cups cheese (shredded Italian blend)
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Cook garlic, 1 tablespoon butter, and water in small nonstick skillet over low heat, stirring occasionally, until straw colored, 7 to 10 minutes.
2. Mix hot garlic, remaining butter, salt, and pepper in bowl and spread on cut sides of bread. Sandwich bread back together and wrap loaf in foil. Place on baking sheet and bake for 15 minutes.
3. Carefully unwrap bread and place halves, buttered sides up, on baking sheet. Bake until just beginning to color, about 10 minutes. Remove from oven and set oven to broil.
4. Sprinkle bread with cheese. Broil until cheese has melted and bread is crisp, 1 to 2 minutes. Transfer bread to cutting board with cheese side facing down. Cut into pieces. Serve.
Baked Manicotti by Americas test kitchen
We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
INGREDIENTS
Tomato Sauce
2 28-ounce cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon hot red pepper flakes , optional
Table salt
2 tablespoons chopped fresh basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (see note above)
See Illustrations Below:
Manicotti 1, 2, 3
1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
STEP BY STEP: Manicotti 1, 2, 3
In our streamlined recipe, the ricotta filling is spread onto softened no-boil lasagna noodles, eliminating the slippery task of stuffing parboiled manicotti shells.
1. Soak no-boil lasagna noodles in boiling water for 5 minutes until pliable, using tip of paring knife to separate noodles and prevent sticking.
2. Using soupspoon, spread about 1/4 cup filling onto three-quarters of each noodle, leaving top quarter of noodle exposed.
3. Roll each noodle by hand and place in baking dish, seam side down.STEP BY STEP: No Shortcut At All
Many recipes replace the traditional pastry bag with a zipper-lock plastic bag. But using a plastic bag to stuff parboiled manicotti shells is a messy, frustrating job that is eliminated by our simple recipe.
INGREDIENTS
Tomato Sauce
2 28-ounce cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon hot red pepper flakes , optional
Table salt
2 tablespoons chopped fresh basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (see note above)
See Illustrations Below:
Manicotti 1, 2, 3
1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
STEP BY STEP: Manicotti 1, 2, 3
In our streamlined recipe, the ricotta filling is spread onto softened no-boil lasagna noodles, eliminating the slippery task of stuffing parboiled manicotti shells.
1. Soak no-boil lasagna noodles in boiling water for 5 minutes until pliable, using tip of paring knife to separate noodles and prevent sticking.
2. Using soupspoon, spread about 1/4 cup filling onto three-quarters of each noodle, leaving top quarter of noodle exposed.
3. Roll each noodle by hand and place in baking dish, seam side down.STEP BY STEP: No Shortcut At All
Many recipes replace the traditional pastry bag with a zipper-lock plastic bag. But using a plastic bag to stuff parboiled manicotti shells is a messy, frustrating job that is eliminated by our simple recipe.
February 1, 2008
Chicken & Cheese enchiladas
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Thick & Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder 8 flour tortillas (8-inch)
Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375°F. for 35 min. or until hot.
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Thick & Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder 8 flour tortillas (8-inch)
Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375°F. for 35 min. or until hot.
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