Tuesday, August 12, 2014

Olive Garden Cheese Ravioli with Fresh Vegetables

1 lb mini round cheese ravioli,  cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 7-oz jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly ground black pepper

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.

Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Serves: 4 person

Source: Olive Garden

Cienega's Sesame Crusted Seared Tuna

1 good quality square tuna steak
black, white and red sesame seeds
4 tomatillos clean and peeled
2 roasted garlic cloves    
1/2  avocado  
1/4 cup of champagne vinegar or any other vinegar
1 jalapeño without seeds or veins        
1/2 Spanish onion      
1 tablespoon of cilantro minced      
1 tablespoon of parsley minced      
4 leaves of basil      
1 tablespoon of extra virgin olive oil    
Salt, pepper

Coat the tuna steak on all sides with the sesame seeds.

Add olive oil to a saute pan over medium.  Then add the tuna steak and sear for 2 minutes on each side.  Let rest a minute and then slice the tuna.

In another saute pan over medium heat add some olive oil.  Saute the onions for 2 minutes.

In a blender, combine the tomatillo, onions, roasted garlic, avocado, jalapeno, cilantro, parsley, basil and champagne vinegar. Blend until smooth.  Transfer to a saucepan and heat on medium. Season with salt and pepper.

Serve the tuna with the tomatillo sauce.

Serves: 2 person

Source: Good Day New York

Black Bean Soup

2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight, drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
Salt and pepper, to taste

Saute onions and garlic in butter until transparent.

Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours.

Remove ham bone and bay leaf.

Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Serve in soup bowls garnished with sliced jalapeno.

Source: Set It & Forget It Crock Pot Recipes

Sunday, May 25, 2014

Beef Lo Mein

1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles (lo mein noodles)
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds
1 small (4-ounce) can sliced mushrooms, drained

Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes.

Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.

Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.

Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.

Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.

Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well.

Serves: 4 person

Source: Real and Healthy Chinese Food Recipes

Saturday, May 24, 2014

Bonefish Grill's Chimichurri Sauce

8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.

Add Italian parsley and pulse chop until parsley is 1/8 inch in size.

Add the olive oil and blend in quickly. (Do not over blend)

Allow the sauce to marinate for 30 minutes before serving.

Makes 10 servings.

Source: Bonefish Grill

Friday, May 23, 2014

Tony Roma's Baked Potato Soup

1/2 medium brown OR yellow onion, chopped (about 3/4 cup)
1/4 cup (1/2 stick) butter
1/3 cup flour
1 quart chicken broth
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
Seasoned salt and garlic pepper to taste
1 to 1 1/2 cups shredded Cheddar cheese
1 to 1 1/2 cups crumbled cooked bacon
1/2 cup finely chopped green onions

In large soup pot, cook brown onion in butter over medium heat until tender. Blend in flour until smooth; cook 1 minute, stirring. With wire whisk, slowly whisk in chicken broth and half-and-half
until smooth; cook, whisking until smooth, over medium heat until mixture boils. Boil, stirring, 1 minute. Reduce heat to low. Add potatoes. Season to taste with seasoned salt and garlic pepper.
Heat through a few minutes.

Divide soup into 6 soup bowls. Garnish with rows of Cheddar cheese, crumbled bacon and green onions. Serve immediately.

Makes: 6 servings.

Source: The Recipe Secret Forum

Thursday, May 22, 2014

Sfoglia's Chicken al Mattone

1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry
4 tablespoons fresh lemon juice, divided
3 tablespoons grapeseed oil or olive oil, divided
1 tablespoon chopped fresh rosemary plus additional sprigs for garnish
2 garlic cloves, pressed
Coarse kosher salt
1/4 teaspoon dried crushed red pepper
Chopped fresh Italian parsley

Brick wrapped in aluminum foil or heavy cast-iron skillet

Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon chopped rosemary, and garlic in small
bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.

Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add chicken,
skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over). Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.

Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tablespoons lemon juice and sprinkle with crushed red pepper and parsley. Garnish with rosemary sprigs.

Serves: 4 person

Source: Bon Appetit

Wednesday, May 21, 2014

Robin's Salmon Bisque

1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 3/4 cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch cubes), about 1 1/2 pounds
2 tablespoons flour
2 cups heavy cream

Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked,
3 to 5 minutes.

While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

Ladle the soup into bowls, and serve garnished with dill sprigs.

Serves: 4-8 person

Source: LA Times

Tuesday, May 20, 2014

Guilt-Free Mini Peanut Butter Cups

6 Tbsp. unsweetened organic cocoa powder
3 Tbsp. virgin coconut oil
3 Tbsp. Maranatha Creamy Organic Peanut Butter
1/2 tsp. vanilla extract (optional)
4 tsp. coconut sugar
1 pinch finely ground Celtic Sea Salt
8-10 drops NuNaturals Stevia (to taste)

In a medium saucepan, combine cocoa powder, coconut oil, and nut butter over very low heat. Stir occasionally until mixture is completely liquefied.

Remove from heat and stir in salt, vanilla (if using) and coconut sugar. Add stevia to taste.

Pour mixture into silicone candy molds, silicone muffins cups, or paper mini muffin liners in a mini muffin pan.

Transfer to freezer to set (about 15 minutes).

Pop the peanut butter cups out of silicone molds

Store them in airtight container in freezer or refrigerator.

Makes: 16 Servings

Source: Carefree Candies

Monday, May 19, 2014

Green Salad With Strawberry Balsamic Vinaigrette

2 tsp strawberry jam
1 Tbs balsamic vinegar
3 Tbs extra-virgin olive oil
Salt, to taste
Freshly-ground black pepper, to taste
1/2 small red onion, sliced
1 pint strawberries, sliced
4 cups chopped romaine or mixed greens of any kind

Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil.

Season the dressing with salt and pepper.

Add the strawberries and greens to bowl and toss to coat evenly in dressing.

Serves: 4 person

Source: The Best Salads

Saturday, April 26, 2014

White Pizza

1 pre-made Pizza shell, 12"
(or pizza dough rolled out to 12")
2 tablespoons Olive oil
4 teaspoons Garlic; chopped fine
2 tablespoons Basil, fresh; OR
2 teaspoons Basil, dried
2 medium Tomato; thinly sliced
1/4 pound Mozzarella; grated, or to-taste
1/4 pound Provolone; grated, or to-taste
1/4 cup Romano; grated
2 teaspoons Oregano, dried

Brush crust with olive oil, sprinkle with garlic and basil.

Arrange tomato slices over crust and top with grated mozzarella, provolone, and Romano cheeses.

Bake in a hot preheated oven (425 to 450 degrees F) 12 to 15 minutes or until cheese has melted and crust is lightly browned. Sprinkle with oregano.

For best results, bake on parchment paper directly on pizza stone or oven tiles

Makes: 1 Pizza

Source: 212 Hot & Delicious Pizza Recipes

Friday, April 25, 2014

Red Lobster Spicy Pineapple Glazed Salmon


1/2 cup sweet chili sauce
1 each 8 oz can crushed pineapple in pineapple juice
1/2-1 tsp cajun seasoning

Fish Ingredients:

4 each 5-6 oz salmon fillets
Salt and pepper, to taste
Nonstick cooking spray

Preheat the oven to 400 degrees and place the salmon in a 9x13 baking dish sprayed with nonstick cooking spray. Season the salmon with salt and pepper.

In a small bowl, combine all the glaze ingredients and mix well. Generously top each piece of salmon with a scoop of the spicy pineapple glaze.

Bake the salmon for 15-20 minutes or until the fish flakes easily with a fork.

Serves: 4 person

Source: Red Lobster

Thursday, April 24, 2014

Sportello's Prosciutto-Wrapped Chicken Breasts

6 6-ounce skinless boneless chicken breast halves
8 ounces Taleggio cheese, rind trimmed, cheese cut into six
2-inch-long slices
12 thin prosciutto slices

Place chicken breasts on work surface. Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long,1-inch-deep horizontal pocket, be careful not to cut through completely to other side of breast.

Insert 1 piece of cheese in pocket and press opening closed. Sprinkle chicken with salt and pepper.

Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken,
covering completely and pressing to adhere (if necessary, fasten with small turkey skewers). Repeat with remaining chicken, cheese, and prosciutto. Can be made 6 hours ahead. Cover and chill.

Preheat oven to 350 degrees F.

Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.

Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160 degrees F, 15 to 20 minutes, depending on size of chicken breasts. Transfer chicken to cutting board; let rest 5 minutes.

Thinly slice chicken breasts crosswise. Fan 1 chicken breast on each of 6 plates.

Serves: 6 person

Source: Bon Appetit

Wednesday, April 23, 2014

Banana Toffee Crépes

1 stick of butter
1 can of sweetened condensed milk
1/2 cup of light brown sugar
2 tbsp of light corn syrup
4 bananas, sliced
Whipped cream
Juice of one lemon
Chocolate shavings, for garnish
8 basic crepes (recipe below)

First, make crépes. Cover and keep warm. If you made your crépes ahead of time, wrap them in foil and reheat in a 325 degrees F oven for about 10 minutes or until warmed.

Combine butter, syrup, condensed milk and brown sugar in a medium saucepan over medium low heat. Stir until butter melts and sugar dissolves. Raise heat and bring to a low boil. While stirring constantly, simmer for 8-10 minutes. The mixture will thicken and turn a light caramel color.

Slice and peel bananas. Toss banana slices lightly with lemon juice.

Lay first crépe flat on serving plate. Spread 1/4 cup of crépe filling across the crépe and layer 6-8 slices of bananas on top. Fold in half and then again in quarters. Top with whipped cream and chocolate shavings. Repeat with remaining crépes and serve immediately.

Serves: 8 person


Basic Crépe Batter

3/4 cup of all-purpose flour
1 tbsp of melted butter
1 1/4 cups of skim milk
2 eggs
3/4 tsp of salt

Combine all ingredients into a blender and mix until well blended.

Refrigerate batter for at least 30 minutes.

Place a pan on a medium-hot burner.  Once hot, brush with a little butter or oil.

Pour 2-3 tablespoons of batter onto pan.  Swirl the batter until it covers the bottom of the pan.

Cook for 1-2 minutes on the first side until golden brown, then flip and cook another 15-30 seconds on the other side.

Makes 8-10 crépes

Source: The Essential Guide To Crépes

Tuesday, April 22, 2014

Spicy Buffalo Wings

50 Chicken wing pieces
1/4 pound Margarine
1/4 cup Hot sauce
1 pinch Cayenne pepper
1 pinch Garlic salt
Oil/fat for deep frying
Black pepper
1 dash Paprika
Celery sticks
Blue Cheese Dip

Deep fry the wing pieces (in small batches) in hot oil at 385 degrees F for 10 minutes.  Drain on paper towels; sprinkle with black pepper while draining.

While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt paprika, and cayenne.

Once chicken is drained, toss  with the sauce.  Serve with celery sticks and Blue Cheese Dip.

Makes: 50 wings

Source: The Ultimate Chicken Wing Cookbook

Monday, April 21, 2014

California Pizza Kitchen's Chicken Tequila Fettuccine

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro, divided
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced jalapeño pepper, seeds and veins removed if desired
3 tablespoons unsalted butter, divided
1/2 cup chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice (from about 2 limes)
3 tablespoons soy sauce
1 1/4 pounds chicken breast, cut into 3/4-inch pieces
1/4 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 1/2 cups heavy cream

In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes, or according to the package instructions. Drain, very lightly oil (to keep the pasta from sticking) and set aside.

In a medium saucepan, cook one-third cup of the cilantro (reserve the rest for garnish), garlic and jalapeño with 2 tablespoons of butter over medium heat until aromatic and the garlic is golden, 4 to 5 minutes. Stir in the broth, tequila and lime juice. Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. Remove from heat and set aside.

In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinate for 5 minutes.

Meanwhile, in a large sauté pan, heat the remaining butter over medium heat. Add the onion and red, yellow and green peppers, and cook, stirring occasionally, until the vegetables have wilted. Stir in the chicken and soy sauce, then the tequila/lime paste and cream.

Bring the mixture to a gentle boil and cook until the chicken is cooked through and the sauce is thickened, several minutes. When the sauce is done, stir in the fettuccine and remaining cilantro.

Serve the dish family-style or plate on individual serving dishes. Serve immediately.

Serves: 4-6 person

Source: L.A. Times

Sunday, April 20, 2014

Sweet Butter's Shrimp Ceviche

1 pound black tiger shrimp, tail-on
3/4 cup fresh lemon juice
1 onion
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, stemmed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste

Bring a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.

Peel and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.

While the shrimp is marinating, chop the onion, cilantro, tomatoes and habanero pepper, and place in a large bowl.

After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid. Add the shrimp to the large bowl. Stir in the cumin, pepper, oregano and garlic powder, and season with one-fourth teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors,
and season again, if desired, to taste.

Makes 1 quart.

Source: L.A. Times

Saturday, April 19, 2014

Chocolate Truffles

3 cups semi-sweet chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract

Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars

In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm.

Shape into 1-inch balls; roll in any of the listed coatings.

Chill 1 hour or until firm. Store tightly covered at room temperature.

Source: Delicious Candy Recipes

Olive Garden Panna Cotta

1 1/2 qt heavy cream
1/2 qt whole milk
3/4 cup sugar
1 tsp vanilla extract or 1/2 vanilla bean, cut in half lengthwise
1 envelope unflavored gelatin
8 oz fresh raspberries
1/3 cup powdered sugar

Panna Cotta:

Combine heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
Heat bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.
Dissolve gelatin in the cream. Mix well.
Portion into small glass containers and cover with plastic wrap.
Chill in refrigerator until cold, preferably overnight.



Blend raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
Cover and refrigerate overnight.


To Serve:

Loosen panna cotta from sides of small containers.
Invert onto small serving plate.
Drizzle with chilled raspberry sauce.
Serve immediately.

Serves: 4 person

Source: Olive Garden

Flavor del Mar's Butternut Squash Soup

5 pounds butternut squash (about 2 medium)
2 tablespoons oil
Salt and pepper
3/4 pound onions (1 large or 2 medium onions), coarsely chopped
4 cloves garlic
4 1/4 cups milk
2 tablespoons sugar
1/4 cup (1/2 stick) plus 2 tablespoons butter
2 cups chicken broth
3/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup heavy cream

Heat the oven to 400 degrees F. Halve the squash lengthwise, scooping out and discarding the seeds. Place the squash on a large cookie sheet, brushing the top of each half with the oil. Sprinkle one-half teaspoon each salt and pepper over the halves. Roast the halves until golden-brown and a knife easily pierces the flesh, 45 minutes to an hour, depending on the thickness of the squash. Remove and set aside until cool enough to handle, then scoop out the roasted flesh, discarding the shells.

In a 4-quart pot, combine the roasted butternut squash flesh with the onion, garlic, milk, sugar, butter, broth, nutmeg and cinnamon. Season with one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 45 minutes to marry the flavors.

Blend the soup, in batches if necessary, then strain into a clean pot. Stir in the cream and heat until the soup is warmed. Taste and adjust the seasoning if desired.

Servings: 8 to 10 person

Source: L.A. Times

Monday, March 31, 2014

Domino's Wisconsin 6 Cheese Pizza


Parmesan Asiago Crust:

3 cups bread flour
1 packet active dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/8 cup Parmesan cheese
1/8 cup asiago cheese


1 cup pizza sauce or marinara sauce
1/2 cup grated mozzarella cheese
1/2 cup grated provolone cheese
1/2 cup feta cheese
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
1/4 cup asiago cheese
1 tablespoon dried oregano

Mix together the yeast, sugar, oil and water in a large bowl. Let rest until foamy.

Add half the flour and all of the salt. Use your hands to incorporate the ingredients until well blended.

Add the cheeses and another 1/2 cup of the flour. Incorporate these into the mixture.

Repeat until all the flour is gone.

Set the dough onto a floured area and knead for about five minutes.

Coat a large bowl with oil. Set dough in bowl, cover and let rise for about 1 1/2 hours, or until the dough ball has grown twice as large.

Heat oven to 450 degrees F.

Place the dough onto a floured area and work into a 14-inch round.

Top with sauce and then the cheeses. Finish up with a dusting of the oregano.

Place on bottom rack for about 10 minutes or until done.

Cherry Cheesecake

1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine, Melted
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 each Large Eggs
1 teaspoon Vanilla
21 oz Cherry Pie Filling (1 can)

Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust.

Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Top with pie filling just before serving.

Makes: 1 Cake

Source: Cheesecake Lovers Cookbook

P.F. Chang's Hot and Sour Soup

6 oz. chicken breasts, cut into thin strips
1 quart chicken stock
1 C. soy sauce
1 tsp. white pepper
6 oz. bamboo shoots, cut into strips
6 oz. wood ear mushrooms, cut into strips
1/2 c. cornstarch
1/2 C. water
2 eggs, beaten
4 oz. white vinegar
6 oz. silken tofu, cut into strips

Cook chicken strips till done. Set aside.

Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.

While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick.

Add eggs while stirring and cook for 30 seconds or until eggs are done.

Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!

Serves: 6 person

Source: Recipe4Living

Sunday, March 30, 2014

Carrabba's Italian Grill Tag Pic Pac

1/3 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 can (28 ounces) whole tomatoes in juice
1/2 cup chopped fresh basil
Kosher salt and freshly ground black pepper
1 pound fresh tagliarini or fettuccine


To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes.

Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry.

Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well.

Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.

Serves: 4 person

Source: Carrabba's Italian Grill

Stuffed Shells

2 boxes (2lbs) dry jumbo shells (for stuffing)
meat sauce (store bought or homemade)

1 large container (16oz) ricotta cheese
1 cup mozzarella cheese, chopped into 1 inch pieces
1 cup Parmesan/Romano or four cheese mix, shredded
1 egg
1/4 cup bread crumbs
1 small bag of chopped frozen spinach (thawed for at least half hour so not frozen solid)

Preheat the oven to 350°F.

Mix all the filling ingredients in a big bowl stir until well blended.

Boil water and make the shells al dente.

Drain, cool and stuff the shells with the mix.

Bake in a baking dish with sauce for approximately 1/2 hr or until cheese starts to melt.

Serves: 6-8 person

Source: Cooking With Berna

Slow Oven Beef Stew

2 lbs beef stew meat, cubed
4 carrots, cleaned and cut coarse
6 red potatoes, cleaned and halved
2 celery stalks, cleaned and cut medium coarse
1 small can (10 oz) stewed tomatoes
1/2 tablespoon sugar
1 tablespoon salt
2 tablespoons tapioca
1/4 teaspoon black pepper
1 slice stale bread, cut into small cubes

Arrange meat and vegetables in heavy Dutch Oven. In large bowl, mix together remaining ingredients, then pour over meat and vegetables. Cover tightly and bake in 250 degrees F (low) oven for 5 hours.

Slow cooking really tenderizes the meat and the tapioca is a great old fashioned style thickener. If you've never tried tapioca before, this is a good way to introduce yourself to its unique quality.

Source: Memory Lane Meals

Saturday, March 29, 2014

Red Lobster Batter Fried Shrimp

1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 tsp. seasoned salt
1/4 tsp. salt
Oil for deep frying

Preheat oil to 350 degrees F.

Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.

Remove with slotted spoon; drain on paper towel.

Serves: 6 person

Source: Red Lobster

Cayenne Café's Citrus Tiramisu

Lemon custard:

2 tablespoons flour
3/4 cup sugar
Zest of 1 lemon
3 eggs
Juice of 3 lemons
1 1/2 cups milk
1 tablespoon dark rum
1 teaspoon vanilla extract

In a large, heavy-bottom saucepan, whisk together the flour, sugar, lemon zest and eggs. Whisk in the lemon juice, then the milk. Heat the mixture over medium-high heat and cook, stirring constantly, until the custard thickens (it should coat the back of the spoon). Remove from heat and strain into a bowl set over a bowl of ice water. Stir until cool, then stir in the rum and vanilla. This makes a generous 2 cups of custard. Cover and refrigerate until needed.


Ladyfinger syrup:

3 cups water
2 tablespoons sugar
2 teaspoons rum

In a large saucepan, combine the water and sugar over high heat. Bring to a boil, then simmer over low heat for 5 minutes. Remove from heat and stir in the rum. Cool completely.


Whipped cream with mascarpone:

1 pint whipping cream
4 ounces mascarpone
2 tablespoons sugar
1/2 teaspoon vanilla extract

In a large bowl, whip together the cream, mascarpone, sugar and vanilla until firm. This makes 4 cups whipped cream. Cover and refrigerate until needed.


Tiramisu assembly:

1 1/2 packages ladyfingers (about 3 dozen)
Ladyfinger syrup
Lemon custard
Whipped cream with mascarpone
Chocolate sauce, if desired, for garnish

Assemble the first layer of ladyfingers: Dip ladyfingers in syrup, one at a time, and place in a single layer on the bottom of an 8-inch square baking dish (or 10-by-8-inch dish). Cover the layer with half the custard.

Repeat with a second layer of ladyfingers, then top with the remaining custard.

Form a third and final layer of ladyfingers, then smooth over half of the whipped cream with mascarpone.

Refrigerate the tiramisu overnight to allow the flavors to be absorbed and marry. Serve each slice with a drizzle of chocolate sauce and a dollop of the flavored whipped cream, if desired.

Serves: 8-12 person

Source: L.A. Times

Red Lobster Country-Fried Flounder

2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground black pepper

Skin fillets and cut them into serving size portions.

Combine cornmeal with seasonings. Dip fish in buttermilk and then roll in the cornmeal mixture.

Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.

Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.

Serves: 6 person

Source: Red Lobster

Friday, March 28, 2014

The Savoy Hotel's Cornish scones

4 1/4 cups flour
2 1/2 tablespoons baking powder
1/4 teaspoon plus 1/8 teaspoon salt
1/4 cup plus 3 tablespoons sugar
6 tablespoons butter, cut into 1/2-inch pieces
2 extra-large eggs, lightly beaten
1/2 cup plus 3 tablespoons buttermilk
Prepared egg wash
3/4 cup plus 2 tablespoons dried fruit, such as sultanas, raisins, currants or diced candied orange or lemon peels

Heat the oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter to give the mixture a sandy texture.

Pour over the eggs and buttermilk, and stir until incorporated; the dough will be crumbly and look dry. Continue to stir or knead it to form a cohesive dough.

Add the dried fruit, kneading it in the bowl to evenly incorporate it into the dough.

On a lightly floured surface, roll out the dough three-fourths-inch thick. Cut the dough into rounds using a small circular cutter (about 1 1/4 inches in diameter).

Place the scones on parchment-lined baking sheets, spacing them about 1 1/2 inches apart. Brush the tops of the scones with the prepared egg wash once as they are arranged on the sheets, then once more before they go in the oven.

Bake the scones, 1 sheet at a time, until puffed and golden brown, about 18 minutes. Rotate the sheets halfway through baking for even coloring.

Makes about 2 dozen.

Source: L.A. Times

Starbucks Vanilla Almond Biscotti

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10 minutes, until fragrant, then cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt

Preheat oven to 350 degrees F.

Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand.

Whisk eggs and extracts in another bowl until well beaten.

Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.

Grease or spray a cookie sheet. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves.

If desired, sprinkle with a bit more of granulated or raw sugar.

Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool.

Place on cutting board and cut into 1/2" thick slices on the diagonal.

Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.

Let cool and store in airtight container.

Makes about 2 dozen.

Source: Recipe Secret Forum

Nopa's Goat Cheese Bread Pudding

3 1/2 cups milk
3 1/2 cups heavy cream
1 cup crème fraiche
8 cups crustless bread cubes, cut into 1-inch cubes
8 eggs
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Gruyère cheese, divided
1 (8-ounce) log fresh goat cheese, crumbled

In a large bowl, mix together the milk, heavy cream and crème fraiche.

In an 11-by-15-inch baking dish, place the bread, mounding it slightly in the center of the dish. Pour over the milk mixture, gently pushing the bread down into the liquid so it is evenly soaked. Wrap the dish in plastic wrap and refrigerate at least 8 hours, preferably overnight.

Heat the oven to 375 degrees. In a medium bowl, whisk together the eggs, salt, black pepper and one-fourth cup each Parmesan and Gruyère cheeses. Pour the egg mixture over the soaked bread. Dot the top with the crumbled goat cheese.

Using your hands, gently but thoroughly mix together all of the ingredients, making sure there are no pockets of unincorporated egg or cream. Don't worry if the bread breaks down. When everything is thoroughly mixed, sprinkle the remaining Parmesan and Gruyère over the top.

Cover the top of the dish with a sheet of greased foil, then place the baking dish in a larger roasting pan. Place the roasting pan in the oven, carefully pouring in enough hot water to come up the sides of the baking dish by half.

Bake the bread pudding until set when jiggled (the middle will be moist but not runny), 1 hour and 45 minutes to 2 hours. Gently remove the foil and continue to bake until the top is browned, about 15 minutes more. Cool the bread pudding completely and chill before slicing, then rewarm the slices before serving.

Makes: 12-16 Servings

Source: LA Times

Thursday, March 27, 2014

The Good Life Chicken Tikka Masala

1 whole chicken breast cut into two-inch cubes
2 tablespoons blended olive oil
2 cups water
1 cup blanched jasmine rice
salt, to taste
black pepper, to taste
1 cup heavy cream
chives, for garnish

Tikka tomato sauce:
8 oz. fresh squeezed tomatoes
2 tablespoons masala marinade
1 tablespoon crushed red pepper

1 clove of garlic
1 shallot
1 tablespoon ginger
2 tablespoons cilantro
1 cup heavy cream
2 tablespoons curry powder
1 teaspoon tumeric
3 tablespoons corriander
1 teaspoon crushed red pepper
1 teaspoon mustard powder
1 teaspoon cumin
1 teaspoon fennel seed
1/2 cup water

Combine the marinade ingredients in a bowl.

Prepare the Tikka tomato sauce by mixing together the tomatoes,  2 tablespoons marinade and crushed red pepper.  Set aside.

Add the cut up chicken to the remaining marinade and refrigerate for one to two days.

Preheat pan on high heat, then add 2 tablespoons of blended olive oil.

Take another pan and add 2 cups of water and 1 cup blanched jasmine rice to the pan on low heat, stirring contents of the pan until blended.

Place the marinated chicken cubes into the hot pan and season with salt and pepper to taste.

Sear chicken for a minute or two on each side.

As the chicken cooks, stir the rice to make sure that it doesn't stick to the pan.

Add 1 cup of heavy cream to the chicken, continuously flipping the chicken as it cooks in the cream on high heat for a minute or two, then drop the heat to a simmer and cook for an additional 10 minutes.

Add salt and pepper to taste as the chicken simmers.

Add tikka tomato sauce to the chicken.

Mix the tikka tomato sauce with the chicken until the sauce turns orange, then add salt and pepper to taste.

Add a pat of butter and a pinch of salt and pepper to the rice in the other pan.

Lay the rice flat on the pan until the rest of the water evaporates, lowering the heat to almost nothing.

Thin out the chicken sauce with an ounce of water, then add 3 pats of butter to the sauce, slowly emulsifying the butter into the sauce while rotating the chicken.

Scoop the rice into a bowl and lay the chicken on top of the rice, pouring excess sauce over the chicken.

Garnish with a pinch of finely cut chives.

Makes 1 serving

Source: FIOS1 Restaurant Hunter

Smitty's Steak Chili and Skillet Corn Bread

Steak Chili:

2/3 cup corn oil
2 onions, chopped
2 tablespoons minced garlic
2 shallots, minced
2 jalapeños, minced
2 tablespoons ancho chile powder
2 tablespoons New Mexico chile powder
1/4 cup dried oregano
3 tablespoons cumin
4 teaspoons salt
1/4 cup tomato paste
2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)
3 (14.5 ounce) cans diced tomatoes
3 cups beef broth
4 pounds flap meat, cut into large dice (can substitute skirt or flank steak)

In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapeños and sauté until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.

Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 10 cups (2 1/2 quarts) of chili. While the chili is cooking, make the corn bread.


Iron Skillet Corn Bread:

2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided
1 tablespoon baking powder
1/4 cup creamed corn
1/2 cup plus 1 tablespoon ricotta cheese
4 eggs
1/3 cup vegetable oil
1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided
1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided
1 teaspoon salt
1/2 cup fresh corn kernels
1/2 cup (1 stick) plus 3 tablespoons butter, melted

Heat the oven to 375 degrees F.

In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.

In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.

Spoon the mixture into a 10 1/2-inch seasoned cast iron skillet or similar-sized greased baking pan.

In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.

Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.

Serves: 12 person

Hostess Cupcakes


Chocolate Cupcakes:
1 1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten

4 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. pure vanilla extract
3 Tbsp. heavy cream
1 cup marshmallow creme

Chocolate Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp. unsalted butter
1 tsp. pure vanilla extract

4 Tbsp. butter, softened
1 Tbsp. milk
1 cup powdered sugar
1/4 tsp. vanilla

Preheat the oven to 350 degrees F with the rack in the center position.

Spray muffin tins with non-stick cooking spray.

Start by preparing the cupcakes.  Place sugar and 1 cup of water in a medium saucepan. Bring to a boil, stirring frequently until the sugar dissolves. Transfer to a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

In a separate bowl, sift together the flour, baking soda, baking powder and salt.

Using an electric mixer add the eggs to the chocolate mixture, beating on medium speed until well combined.  Next, slowly mix in the dry ingredients on low speed until the batter becomes smooth.

Pour the batter evenly between the prepared muffin tins. Fill each muffin half way and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 25 minutes, then transfer to a rack and let cool completely.

To prepare the filling, Use a mixer to cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners' sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Cover and refrigerate until ready to use.

Next, make the chocolate ganache that goes on top of the cupcake. Place the chocolate in a stainless-steel bowl. Use a medium saucepan to heat the cream and 1 tablespoon butter until it just begins to boil, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let stand until cool.

Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top; then squeeze some of the cream filling into it.

Spoon a tablespoon of the chocolate ganache onto each cupcake and lightly spread with a spatula or a knife. Chill for at least 10 minutes.

Meanwhile, use an electric mixer to beat the remaining 4 Tbsp. butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe the trademark curly-q design across the top of each cupcake.

Serves: 18

Wednesday, March 26, 2014

Low Fat Chocolate Cake

3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla extract
1 tablespoon vinegar
2 tablespoons confectioners sugar

Preheat the oven to 350 degrees F.  Spray a 13x9-inch baking pan with nonstick cooking spray.

In a medium bowl, combine the flour, cocoa, baking soda and salt.

In a large bowl, with an electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla and vinegar until fluffy, about 2 minutes.

With the mixer on low speed, gradually add the flour mixture; stir until just combined (do not over mix).  Add 2 cups of water and stir until just smooth.

Pour the batter into the pan.  Bake until a toothpick inserted in the center comes out clean.  About 40 minutes.

Cool completely in the pan on a rack.  Dust with the confectioners sugar and serve.

Source: Low Fat Recipe Secrets

Cracker Barrel Cheesy Broccoli Chicken Casserole

10 ounce. package chopped broccoli, cooked and drained
10 oz. can Condensed Cream of Mushroom Soup
2 cups shredded 2% Sharp Cheddar
3 boneless, skinless chicken breasts
1 1/2 cups crushed Ritz crackers

Cut chicken into pieces, cook in a skillet sprayed with cooking oil.

In microwave cook broccoli for 7 minutes until thoroughly heated.

Combine condensed soup and cheddar cheese in a pan, heat until cheese is melted.

Drain broccoli, combine soup mixture, chicken, and broccoli, in a large bowl, stir until coated well.

Pour into a 9 x 13 casserole dish sprayed with cooking spray. Add crushed crackers on top. Bake at 350 for 15-20 minutes.

Source: The Recipe Secret Forum

Chocolate Walnut Fudge

1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

Butter an 8x8 inch dish.

Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan.

Refrigerate several hours until firm.

Makes: 1 - 8x8 inch dish

Source: Delicious Candy Recipes

Tuesday, March 25, 2014

Imperial's Sticky Toffee Gingerbread

Toffee sauce:

5 ounces (1 1/4 sticks) butter
1 1/2 cups sugar
1 1/2 tablespoons honey
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon vanilla extract

In a large, heavy-bottomed saucepan, cook the butter, sugar and honey to a deep, dark caramel color over medium-high heat, stirring frequently. Meanwhile, bring the cream, salt and vanilla to a gentle simmer in a separate saucepan. When the sugar mixture is ready, carefully and slowly whisk in the hot cream (it will bubble, and it could spill over the pan if poured too quickly). Remove from heat and set aside. This makes about 3 cups toffee sauce.


Ginger cake:

1 cup porter beer
1 cup molasses
1 1/2 teaspoons baking soda
3 eggs
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup apple butter
6 ounces (1 1/2 sticks) melted butter
2 tablespoons grated fresh ginger
2 cups (9.5 ounces) flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
2/3 cup prepared toffee sauce, plus more for serving
Freshly whipped cream, for serving

Heat the oven to 350 degrees F. Butter and flour a 9-inch-square baking pan.

In a small, deep, heavy stockpot, bring the porter and molasses to a boil over high heat. Carefully whisk in the baking soda (the mixture will bubble up and could easily bubble over the pan if it is not big enough). Remove from heat and set aside until the mixture settles.

In a large bowl, whisk together the eggs, sugar, brown sugar, apple butter, melted butter and grated ginger. Sift in the flour, baking powder, ground ginger, cinnamon, cloves and nutmeg, then slowly whisk in the beer/molasses mixture. Pour the batter into the prepared pan.

Bake until the cake is set and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove the cake and drizzle over two-thirds cup toffee sauce, then return the cake to the oven and bake for an additional 2 minutes. Remove the cake and cool, still in the pan, on a rack for 30 minutes before serving.

Serve the warm cake with additional toffee sauce and softly whipped cream.

Serves: 12 person

Source: LA Times

Market Garden Brewery's Sweet Potato Pie

Pie dough:

1 1/4 cups (5.3 ounces) flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup (1 stick) cold butter, diced
1/4 cup ice water

In a large bowl, whisk together the flour, salt and sugar.

Cut in the butter using a pastry cutter or fork, until the butter pieces are reduced to the size of small peas.
Drizzle over the water, and gently stir until the mixture starts to come together to form a dough.

Knead the mixture lightly to form a cohesive dough. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour.

On a lightly floured board, roll the dough out to a thickness of slightly less than one-fourth inch. Fit the dough into a 9-inch pie plate or tin and trim any excess.


Sweet potato pie:

1 pound roasted and peeled sweet potatoes
1/2 cup granulated sugar
1 cup muscavado brown sugar
2 eggs
1/2 cup (1 stick) butter, melted
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup honey
1 tablespoon Bourbon vanilla paste or extract
1/2 cup milk
Prepared unbaked 9-inch pie shell

Heat the oven to 350 degrees F. In a large bowl, mash the sweet potatoes. Beat in the granulated and muscavado sugars, then the eggs, melted butter, nutmeg, cinnamon, honey, vanilla and milk. Pour the filling into the prepared pie shell.

Bake the pie until set and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool on a rack to room temperature before serving.

Serves: 8 people

Source: LA Times

Olive Garden Italian Sausage Soup

1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 3/4 oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish

Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.

Laddle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Source: Olive Garden

Monday, March 24, 2014

Chocolate Peanut Butter Bars

1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter
1 3/4 cups powdered sugar
6 oz. chocolate chips

Mix brown sugar and peanut butter until well blended.

Add powdered sugar and 1/4 cup of melted butter.

Place peanut butter mix into a square pan.

Melt chocolate chips and 1/4 cup of butter in microwave, stirring every 30 seconds.

Pour chocolate mix over peanut butter and spread evenly.

Chill until firm before cutting into bars.

Source: Memories Made In The Kitchen

Olive Garden Portobello Mushrooms with Mozzarella

4 large, firm portobello mushroom caps, stems & gills removed
3/4 cup olive oil
1/4 cup balsamic vinegar
12-16 small, fresh mozzarella balls
1/4 cup pimento strips or sun-dried tomatoes in oil
1/4 cup sliced black olives
4 Tbsp pesto sauce
Salt and freshly ground pepper to taste
Fresh basil leaves

Preheat oven to 375ºF.

Remove any dirt from mushroom caps with a damp towel and place in a shallow plate, tops down.

Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.

Bake caps in oven at for 8-10 minutes, tops up (if there is any excess moisture, it will drain out of the mushroom when baking instead of pooling inside, causing the mushroom to become soggy).

Cut mozzarella balls in half and place in a bowl. Add pimento or sun-dried tomato, olives, pesto, salt and pepper and stir.
Hint: For increased mushroom flavor, finely chop and sauté mushroom stems in olive oil and add to filling mixture.

Fill each cap with the mixture and drizzle with marinade. Bake caps for 8-10 minutes more, or until most of the cheese is melted.

Garnish with fresh basil leaves and serve.

Serves: 4 person

Source: Olive Garden

Rib City Grill's Pecan Pie

1/3 cup (2.7 ounces) butter, softened
3/4 cup (5 ounces) sugar
1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
4 eggs, beaten
2 1/2 cups (10 ounces) chopped pecans
1 (10-inch) prepared unbaked pie shell

Heat the oven to 350 degrees F.

In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1 1/2 minutes.

Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.

With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.

Fold the chopped pecans into the batter using a spatula.

Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.

Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.

Cool the pie on a rack for at least 2 hours before slicing and serving.

Servings: 8 person

Source: LA Times

Sunday, March 23, 2014

The Melting Pot Spinach Artichoke Cheese Fondue

3 oz. vegetable broth
1-2 oz. spinach, chopped
1-2 oz. artichoke hearts, chopped
1 Tbs. chopped garlic
2 1/2 oz. Butterkäse cheese
2 1/2 oz. Fontina cheese
1 tsp. grated Parmesan cheese
Tabasco sauce

Heat vegetable broth in the fondue pot.

When hot add spinach, artichoke hearts, and garlic and mix well.

Shred the cheese, then toss with flour.

Combine the  Butterkäse and Fontina cheeses and add a little at a time to spinach artichoke mixture. Stir until combined.

Stir in Parmesan cheese and a dash of Tabasco sauce.

Serve with bread or vegetables.

Serves: 6 person

Source: Recipe4Living

Hog's Breath Inn's Artichoke Soup

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
1/4 cup flour
1 cup cream

In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.

Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.

Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.

While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux,
more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.

When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.

Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.

Servings: 2 to 4 person

Source: LA Times

Cheese Lovers Pizza Squares

1 can refrigerated pizza dough
1 cup Ricotta cheese
8 ounces shredded Mozzarella cheese
2 ounces pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup bell pepper, sliced
1 teaspoon oregano
2 tablespoons chopped parsley

Preheat oven to 400 F.

Press pizza dough into a 15 x 10-inch jelly roll pan. Bake for 12 minutes then remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, pepper and oregano.

Return to oven and bake for 6 minutes more or until cheese is melted. Sprinkle with parsley, cut into squares and serve.

Makes: 1 Pizza Pie

Source: 212 Hot & Delicious Pizza Recipes

Saturday, March 22, 2014

Raisin and Walnut Quick Bread

3/4 cup milk or buttermilk
2 cups plain, white flour or whole wheat flour
1/2 cup raisins
1 egg
1/2 cup brown sugar
1/4 cup walnuts
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon oil

In a large bowl, add the ingredients in the following order:

  1. Add 3/4 cup milk or buttermilk. Ensure that the milk is at room temperature.
  2. Then add 2 cups of flour. For a healthier version use whole wheat flour instead of plain white flour.
  3. Add 1/2 cup of raisins or sultanas.
  4. Add 1 egg. Ensure that the egg is at room temperature.
  5. Add 1/2 cup brown sugar.
  6. Add 1/4 cup walnuts. 
  7. Add 1 1/2 teaspoons baking soda to the mixture.
  8. Add 1/4 teaspoon salt.
  9. Add 1 teaspoon oil.

Mix the ingredients thoroughly till you get a smooth and even texture, one that is not too wet and not too dry. If the mixture is too wet, add a small amount of flour till you achieve the right consistency. And vice versa, add a little milk if the mixture is slightly dry.

Form the dough into a loaf.  Place the dough mixture into a suitable oven dish, and bake at 350 degrees F till golden brown. It should take approximately 20 minutes cooking time for the mixture to bake depending on your oven.

Let the Raisin and Walnut Quick Bread cool on a wire rack.  Slice and add your favorite toppings - butter or jam if desired.

Source: Master the Art of Bread Making

Old Spaghetti Factory Garlic Mizithra

1 gallon water
1 cup mushrooms
2 tbsp. chopped bacon
3 tsp. chopped garlic
4 oz. browned butter *recipe follows
8 oz. dry spaghetti
1/2 cup Mizithra Cheese

Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.

While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.

When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.

Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.

Serves: 2


Browned Butter recipe:

1/2 cup butter (one stick - 1/4 lb)

Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.

Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.

Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.

Source: Old Spaghetti Factory

Palazzio's Macaroni and Cheese

2 pounds penne pasta
2 cups heavy cream
4 cups shredded Parmesan cheese, divided
4 cups shredded smoked mozzarella cheese, divided
1 cup crumbled Gorgonzola cheese
3 ounces prosciutto, diced
5 eggs, lightly beaten

Heat the oven to 350 degrees and bring a large pot of water to boil.

Add the pasta to the water and cook to al dente, about 8 to 10 minutes, or according to the package instructions. Drain.

While the pasta is cooking, in a large bowl combine the heavy cream with 3 cups each of the Parmesan and mozzarella cheeses, the Gorgonzola cheese, the prosciutto and the eggs.

After draining the pasta, turn it into a large bowl and toss with the cheese mixture to coat evenly. Spread the pasta into a 13-by-9-inch greased baking dish. Sprinkle the remaining Parmesan and mozzarella cheeses over the pasta to top.

Cover the baking dish tightly with a greased layer of foil and bake for 35 minutes. Remove the foil and continue to bake until the topping is lightly browned, an additional 15 to 20 minutes. Remove and cool slightly before serving.

Serves: 8-12 person

Source: LA Times

Friday, March 21, 2014

Jeremy's on the Hill Artichoke and Potato Au Gratin

2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided

Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.

In a medium bowl, combine the Parmesan and Gruyere cheeses.

Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.

Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.

Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.

Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.

Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.

Serves: 12-16 person

Source: LA Times

Black Cat Cupcakes

1 1/4 cup Oreo cookie crumbs
18 1/4 oz reduced fat chocolate cake mix
24 pieces Halloween Oreo cookies
16 oz reduced fat milk chocolate frosting
Black string licorice
Jelly beans
Semisweet chocolate chips

Preheat oven to 350 degrees F.

Prepare 24 - 2 1/2" muffin cups with cooking spray and flour; set aside.

Prepare cake mix according to package directions; stir in cookie crumbs.

Spoon batter into prepared muffin cups. Bake for 25 minutes.

Remove from pans; cool on wire rack.

Frost cupcakes with remaining frosting.

Decorate each cupcake with 2 jelly beans as eyes and 6 licorice pieces as whiskers.  Cut and Oreo in half and use them as ears.

Place 3" piece licorice string on back half of each cupcake for tail.

Servings: 24 cupcakes

Source: Spooky Fun Halloween Recipes

Macaroni Grill Chicken Cannelloni

12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Filling:
8 oz. chicken breast (about 2), cooked thoroughly
1 oz. fresh spinach, chopped
1 oz. sun-dried tomatoes, sliced
16 oz. ricotta cheese
3 oz. mozzarella cheese, shredded
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

Cannelloni Sauce:
16 oz. Asiago cream sauce, or your favorite Alfredo sauce
16 oz. tomato pasta sauce

3 oz Parmesan for topping

Optional Garnishes:
diced tomatoes
fresh basil
Italian parsley
ricotta cheese

1. Cook chicken thoroughly and cool to an internal temperature of 45 degrees F.; dice into ˝-inch pieces and transfer to large bowl.

2. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt; stir thoroughly to combine.

3. Prepare Cannelloni Sauce: In bowl, combine sauces and blend well; set aside.

4. Preheat oven to 350 degrees F.

5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded tablespoons of filling down the center of each sheet; carefully roll ciga-fashion and place in baking dish, side by side.

6. Pour sauce over cannelloni, covering completely; sprinkle with Parmesan; cover with foil.

7. Place in preheated oven; bake about 20 minutes; remove foil and continue to bake an additional 20 minutes. If using a thermometer the internal temperature should read 165 degrees F. Remove from oven and serve hot. If desired, garnish dishes with diced tomatoes, basil or Italian parsley or a dollop of ricotta cheese on the side.

Serves: 6 person

Source: America's Restaurant Recipes

Thursday, March 20, 2014

Spicy Barbecue Wings

1/2 pound chicken wings
oil for deep frying

Spicy Barbecue Sauce:
1/2 cup ketchup
1/2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper

In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes.

In a fry pan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on paper towels.

Once all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.

Serves: 4 person

Source: The Ultimate Chicken Wing Cookbook

Wednesday, March 19, 2014

Almond Butter Chocolate Chip Cookies

1 cup unsalted almond butter, stirred well
1 large egg
3/4 cup Stevia
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3 ounces 90% dark cocoa, broken into small pieces

Preheat oven to 350 degrees.

In a medium bowl, stir together first five ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoon-fulls onto parchment paper lined baking sheets.

Bake for 10 to 12 minutes or until lightly brown. Let cool on baking sheet for five minutes. Removed to a wire rack and let cool for 15 more minutes.

Source: Comfort Foods and Tailgate Treats

Domino's Cheesy Bread

1 tube Pillsbury French bread, unbaked
1/4 cup butter flavored oil
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
2 Tablespoons yellow cornmeal
2 Tablespoons Parmesan cheese
1 Cup Mexican blend cheese, shredded
1/2 Cup mozzarella cheese, shredded
1/2 Cup cheddar cheese, shredded
1/2 teaspoon parsley

Preheat oven according to french bread package.

Combine oil, garlic salt and garlic powder, brush over the bread.

Sprinkle corn meal on top of the bread and then flip over.

Put cheeses on top of the bread, sprinkle with 1/2 of the Parmesan, parsley, and remaining butter.

Bake bread according to the package until cheese is melted and bubbly.

Remove from oven and sprinkle with remaining Parmesan cheese. Allow cheese to set for a minute.

Cut bread width-wise into 1 inch slices.

Serves: 4 person

Source: Recipe4Living

Red Lobster Sun-Dried Tomato Tilapia in a Bag

8 Sheets of parchment paper
8 cups fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 cup Carrots, shredded or matchstick cut
1 Red Pepper, cut into thin strips
8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
All-purpose Salt Free Seasoning, to taste
4 Tbsp Sun-dried Tomatoes, chopped
4 each 8-10 oz pieces of Tilapia, skin off


Preheat oven to 400 degrees.

Layering the bag:
Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.

Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.

Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.

Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.

Sealing the bag:
Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.

Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed.

Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.

Place the bag onto a plate and slice the parchment open at the table to enjoy.

Serves: 4 person

Source: Red Lobster

Tuesday, March 18, 2014

Magnolias Southern Pimiento Cheese Appetizer

5 large red pimiento peppers, peeled, seeded and chopped,  or 2 1/2 cups jarred chopped red pimiento peppers, drained
1 cup finely chopped pimento-stuffed green olives
5 cups shredded sharp Vermont cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper, more if desired
Flat bread, for serving

In a food processor, pulse the peppers a few times.

Move the peppers to a large bowl and add the olives, cheddar and Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers. Mix until fully incorporated.

Season with additional cayenne pepper if desired. Serve with flat bread.

Makes: 4 1/2 cups.

Source: LA Times

Monday, March 17, 2014

Burger King French Fries

Russet potatoes
Oil, for frying
Salt, to taste

Start with cleaned and peeled russet potatoes that you have cut into 3/8-inch "match sticks."

Place in bowl of very cold water: keep rinsing and changing the water until the water is clear; drain thoroughly and dry with paper towels or a clean lint-free kitchen towel.

Meanwhile, you preheat your hot oil to 350 degrees F.

Place prepared taters in oil and cook about 5 minutes. They will have that blond-tone color to them.

Note: Once you add cold potatoes to the hot oil, the temperature of your oil is going to drop - you want it to be somewhere between 330 - 325 degrees F.

Remove from oil; drain and cool.

Now - either refrigerate until ready to finish cooking, or cool completely and freeze up to 3 months. To freeze properly - place completely cooled fries in single layer on tray and place in freezer until frozen. Then bag them.

To finish cooking - preheat your oil to 400* F. Add your cold fries (which will drop the oil temp - which is fine because you want it near the 375 degrees F. temp) and cook a few minutes until done.

Lightly salt them and shake well so that the salt distributes well and they are not salty.

McDonald's Shamrock Shake

3 Cups vanilla ice cream
1 1/4 Cups milk, 2% or whole
1/4 teaspoon mint extract
4 drops green food coloring
Whipped cream, to top with
A cherry

Start with the ice cream, scooping it into a blender. Then pour the milk on top. Add the mint extract and food coloring, then blend sothat the food coloring and mint is evenly absorbed.

Taste the mixture. If you'd like to add more mint or color, do so now. Blend again until smooth.

Pour into a heavy shake glass and top with whipped cream and a cherry.

Serves: 2 person

Source: Recipe4Living

Blackberry Swirl Coffeecake Recipe


2 Cups multi grain baking mix
1/4 Cup sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla
1 Egg
1/2 Cup sour cream
1/2 Cup milk
1/3 Cup blackberry preserves

1/4 Cup multi grain baking mix
2 Tablespoons sugar
1 Teaspoon cinnamon
1 Tablespoon soft butter
1/2 Cup chopped nuts

Preheat oven to 375 degrees F degrees.

Grease a 9 inch square baking pan

In a large bowl combine all coffee cake ingredients except for the preserves; beat until smooth. Spread batter in greased pan.

Dot top with the preserves; swirl lightly into batter.

Combine all topping ingredients except butter and nuts together in a small bowl.

Cut in the butter until crumbly with a pastry cutter and then stir in the nuts; sprinkle over the coffee cake batter.

Bake 30 to 35 minutes or until a pick comes out clean.

Makes 1 cake

Source: How to Survive Inflation with the Rising Cost of Food

Sunday, March 16, 2014

Panera Turkey Artichoke Panini

1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper

Preheat panini grill to medium temperature.

In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.

Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle.

Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.

Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.

Serves: 2 person

Source: Recipe4Living

Coral Tree Café's Vegetable Soup

2 tablespoons oil
2 cups diced carrot
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper

Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.

Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.

Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.

Serves: 8-10 person

Source: LA Times

LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin with Portabella Cream Sauce

1 whole beef tenderloin, 4-6 pounds
Olive Oil

Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

In a small bowl mix the rub ingredients.

Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.

Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)

Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.

Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.

To prepare the cream sauce, melt the butter in a saute pan.  Add the portabella mushrooms and saute for 3 minutes.  Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.  Add heavy cream and stir to combine.  After 2 minutes add the chives.

Serves: 10-12 person

Source: LongHorn Steakhouse

Saturday, March 15, 2014

Easy Cheesy Chicken Enchiladas

2 large Chicken Breasts (cooked & shredded)
1 1/2 cups of your Favorite Salsa
2 tsp lime juice
1 cup chicken broth
1 tbsp tomato Paste
1/2 tsp cumin
2 Tablespoons Chili Powder
Dash of Tabasco sauce.
6 six-inch corn tortillas
2 cups shredded Cheddar Cheese

Preheat oven to 350°.

In a bowl combine chicken, 1/2 cup of the salsa and the lime juice.

In a small saucepan, add chicken broth, the remaining salsa, tomato paste, cumin, Tabasco sauce and chili powder. Stir until blended and heat over medium heat. Simmer for 5 minutes.

Pour half of the sauce into a 9-inch square baking dish.

Spoon one-sixth of the chicken mixture into the center of each tortilla.

Sprinkle 1 1/2 tablespoon of the cheese over the chicken mixture.

Loosely roll the tortillas and place in dish seam-side down, over the sauce.

Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until hot and bubbly about 25 minutes

Source: Cookin's No Joke

Olive Garden Toasted Ravioli

1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs plain
1 teaspoon Italian seasoning
vegetable oil, for frying

Mix water with eggs and beat well, set aside.

Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying.

Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.

Serve with this marinara sauce recipe for dipping.

Serves: 4-6 person

Source: Recipe4Living

House of Bread's Berry Bars

3 cups (12.75 ounces) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
16 ounces berry jam

Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture.

Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen.

Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking.

Cool completely on a rack before slicing.

Serves: 9-12 person

Source: LA Times

Friday, March 14, 2014

Napa Valley Grille's Chopped Kale Salad

Lemon Vinaigrette:

Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper

In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.

This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.


Kale salad:

1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper

Bring a medium saucepan of water to a boil.

Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.

Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.

In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.

Serves: 4-6 person

Source: LA Times

Panda Express Orange Chicken

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
Orange Chicken Sauce (recipe below)
1/4 cup water
1/2 to 1 teaspoon sesame oil

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper
towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 tablespoon cornstarch until smooth.

Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil.

Serve at once.

Makes 6 servings.


Orange Chicken Sauce:

2 teaspoons minced orange zest
1/4 cup juice from 1 large orange
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Combine all ingredients in small bowl and set aside.

Source: LA Times

Garlic Shrimp Scampi

3 tablespoons chicken broth, low fat
2 tablespoons dry white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 1/2 lbs jumbo shrimp, peeled, deveined
2 lemons, cut into wedges

In a large shallow dish, stir together the broth, wine, salt, oregano, pepper and garlic.

Add the shrimp and turn them to coat them well.  Cover with plastic wrap.  Marinate in the refrigerator for 1 1/2 to 2 hours.  Do not marinate longer than 2 hours or the shrimp will become tough.

Preheat the broiler.  Remove the shrimp from the dish, reserving the marinade.

Thread the shrimp onto skewers, leaving a small space between each.

Brush the shrimp with the reserved marinade.  Broil 4 inches from the heat for 2 minutes.  Turn the shrimp over, brush with the marinade and broil for 1-3 minutes more or until the shrimp are no longer pink.

Serve with lemon wedges.

Serves: 4 person

Source: Low Fat Secret Recipes

Thursday, March 13, 2014

Café Roka's Artichoke and Portobello Mushroom Lasagna

2 tablespoons olive oil
1 large onion, medium dice
1 pound portobello mushrooms, medium dice
1/2 cup dry white wine
4 cloves garlic, minced
1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped
Salt and pepper
1 pound coarsely chopped spinach
1/4 cup (1/2 stick) butter
1/4 cup flour
4 1/2 cups milk
1 1/2 cups grated Parmesan cheese
1 (14-ounce) can diced tomatoes, drained
Ground nutmeg
1 (9-ounce) box oven-ready lasagne sheets (no-boil style)
1 pound grated whole milk mozzarella

Bring a large pot of water to the boil to blanch the spinach.

Meanwhile, heat a large skillet heated over medium-high heat until hot, then add the olive oil and the onion. Cook the onion, stirring frequently, until the onion starts to soften, 3 to 5 minutes. Increase the heat to high, stir in the mushrooms and continue cooking, stirring occasionally, until any of the liquid released from the mushrooms has evaporated, 8 to 10 minutes.

While the mushrooms are cooking, blanch the spinach:
Add the spinach, in batches, to the boiling water and cook until the spinach softens and turns a bright green, 30 seconds to 1 minute. Transfer the spinach in a large bowl of ice water to stop the cooking. Repeat until all of the spinach is blanched. Drain the spinach, and wrap it in a large kitchen towel, squeezing the towel to drain the spinach of any excess moisture.

When the liquid from the mushrooms has evaporated, add the white wine, stirring to scrape any flavoring from the bottom of the pan. Add the garlic and artichokes, stirring until completely combined. Taste the mixture, and add three-fourths teaspoon salt and one-half teaspoon pepper, or season as desired. Stir in the spinach, then taste and season again if needed. Remove from heat and set aside.

Make the tomato-bechamel sauce:
In a medium, heavy-bottom saucepan, melt the butter over medium-high heat. When the butter is foamy, whisk in the flour. Slowly whisk in the milk and cook over medium heat, whisking frequently, until the mixture begins to thicken and take on a sauce-like consistency, 10 to 12 minutes. Slowly stir in the parmesan cheese, and when the cheese is melted, stir in the tomatoes. Taste the sauce, adding three-fourths teaspoon salt and one-fourth teaspoon pepper, along with a pinch of nutmeg, or season as desired.

Heat the oven to 350 degrees and assemble the lasagna:
On the bottom of a 13-inch by 9-inch baking dish, ladle about 1 cup of the tomato-bechamel sauce. Cover the sauce with a single layer of lasagna noodles. Sprinkle one-fourth of the vegetable mixture over the noodles, then ladle over another cup of the sauce. Top the sauce with one-fourth of the grated mozzarella. Repeat with the noodles, vegetables, sauce and mozzarella until you have 4 layers (if you have more than one cup of sauce left when assembling the fourth layer, go ahead and pour all of the remaining with that
layer before sprinkling over the last of the mozzarella cheese). The dish can be assembled up to this point, covered with plastic wrap and refrigerated up to a day before baking; remove the plastic wrap and leave the lasagna out at room temperature while heating the oven before continuing with the next step.

Cover the baking dish with foil and place the dish on a rimmed baking sheet to catch any drippings. Bake the lasagna for 45 minutes. Increase the temperature to 450 degrees, remove the foil from the lasagna and continue baking until the top is lightly browned, 8 to 12 minutes. Remove and cool slightly on a rack for 20
minutes before serving.

Serves: 10-12 person

Source: LA Times

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