Confetti Pasta
2 cups frozen corn, thawed
1 lb. fully cooked chicken, cut into strips or chunks
1 Red Bell pepper, chopped
1 Green Bell pepper, chopped
¾ cup chopped red onion
1 ½ cups whipping cream
2 tablespoons chili powder
¼ teaspoon black pepper
1 16oz. pkg Angel Hair pasta, cooked and drained.
2 tomatoes, peeled and chopped
Coat a large skillet with vegetable cooking spray. Saute corn, chicken, bell peppers and onion over medium heat for about 5 minutes, or until tender. Transfer mixture to a bowl and keep warm.
To the same skillet, add cream, chili powder, and pepper. Bring to a boil; boil for 5 minutes, or until cream has slightly thickened, stirring occasionally.
Pour over pasta and toss well. Spoon the chicken mixture over pasta. Sprinkle with chopped tomatoes.
Makes 6 servings.
File #R222 D 5 C 4
Sunday, May 31, 2009
Tiramisu
Tiramisu
Ingredients
· EGG YOLKS, 8
· SUGAR, 1 cup
· MILK, 1/4 cup
· WHIPPING CREAM, 2 cups
· NEUFACHATEL CHEESE, 8 oz.
· RICOTTA CHEESE, 8 oz.
· HAZELNUT-BLEND COFFEE, 2 cups brewed and cooled
· AMARETTO, 1/4 cup
· LADYFINGERS, 50
· BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
· COCOA POWDER for sifting
Directions
1. Whisk egg yolks, half the sugar, and the milk in a 2-quart saucepan until smooth and blended.
2. Heat to a boil over medium heat, stirring constantly.
3. Refrigerate and cool.
4. Whip the whipping cream to very stiff peaks. Set aside in the refrigerator.
5. Mix the cheeses together until well blended.
6. Add remaining ½ cup of sugar.
7. Stir in the yolk mixture.
8. Then fold in the whipping cream.
9. Combine the coffee and Amaretto in a large mixing bowl.
10. Quickly dip each ladyfinger in the coffee mixture and place on the bottom of a 9x13 baking dish.
11. Sprinkle with half the chocolate.
12. Cover with half of the cheese mixture.
13. Add another layer of dipped ladyfingers.
14. Sprinkle with chocolate and finish with the cheese mixture.
15. Sift cocoa powder over the top and garnish with coarsely grated chocolate.
16. Refrigerate overnight for best flavor.
File #R219 D-5 C-6
Ingredients
· EGG YOLKS, 8
· SUGAR, 1 cup
· MILK, 1/4 cup
· WHIPPING CREAM, 2 cups
· NEUFACHATEL CHEESE, 8 oz.
· RICOTTA CHEESE, 8 oz.
· HAZELNUT-BLEND COFFEE, 2 cups brewed and cooled
· AMARETTO, 1/4 cup
· LADYFINGERS, 50
· BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
· COCOA POWDER for sifting
Directions
1. Whisk egg yolks, half the sugar, and the milk in a 2-quart saucepan until smooth and blended.
2. Heat to a boil over medium heat, stirring constantly.
3. Refrigerate and cool.
4. Whip the whipping cream to very stiff peaks. Set aside in the refrigerator.
5. Mix the cheeses together until well blended.
6. Add remaining ½ cup of sugar.
7. Stir in the yolk mixture.
8. Then fold in the whipping cream.
9. Combine the coffee and Amaretto in a large mixing bowl.
10. Quickly dip each ladyfinger in the coffee mixture and place on the bottom of a 9x13 baking dish.
11. Sprinkle with half the chocolate.
12. Cover with half of the cheese mixture.
13. Add another layer of dipped ladyfingers.
14. Sprinkle with chocolate and finish with the cheese mixture.
15. Sift cocoa powder over the top and garnish with coarsely grated chocolate.
16. Refrigerate overnight for best flavor.
File #R219 D-5 C-6
Homemade Lady Fingers
Homemade Lady Fingers
2 tablespoons butter (no substitutes)
¾ cup plus 2 tablespoons sifted all-purpose flour
4 egg yolks
4 egg whites, beaten until stiff
½ cup sugar
pinch of salt
1 teaspoon vanilla
powdered sugar for dusting
Preheat oven to 350° F
Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons flour. Mark parallel lines in the flour across the width of the baking sheets, about 4 inches apart.
Put the egg yolks and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
Add the beaten egg whites, remaining ¾ cup flour, salt and vanilla. Fold to mix thoroughly so the mixture is smooth.
Fill a large pastry bag with a ¾-inch plain tube, with the mixture. Pipe mixture about 4 ½ inches in length on to the baking sheets, using the lines as a guide.
Dust the ladyfingers with powdered sugar and bake for 15 to 18 minutes, or until just firm on the outside and soft in the center.
File #R223 D 5 C 9
2 tablespoons butter (no substitutes)
¾ cup plus 2 tablespoons sifted all-purpose flour
4 egg yolks
4 egg whites, beaten until stiff
½ cup sugar
pinch of salt
1 teaspoon vanilla
powdered sugar for dusting
Preheat oven to 350° F
Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons flour. Mark parallel lines in the flour across the width of the baking sheets, about 4 inches apart.
Put the egg yolks and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
Add the beaten egg whites, remaining ¾ cup flour, salt and vanilla. Fold to mix thoroughly so the mixture is smooth.
Fill a large pastry bag with a ¾-inch plain tube, with the mixture. Pipe mixture about 4 ½ inches in length on to the baking sheets, using the lines as a guide.
Dust the ladyfingers with powdered sugar and bake for 15 to 18 minutes, or until just firm on the outside and soft in the center.
File #R223 D 5 C 9
Italian Stuffed French Bread
ITALIAN STUFFED FRENCH BREAD
1 loaf unbaked French bread (See note below)
Filling:
½ cup Italian style bread crumbs
1/3 cup chopped fresh basil
¼ cup grated Romano cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 cup Ricotta cheese
3 tablespoons olive oil
3 Italian plum tomatoes, seeded and diced
1. Preheat oven to 400.
2. In a large bowl, combine bread crumbs, chopped basil, Romano cheese,
salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes.
3. With a sharp, wet knife, slit top of bread almost halfway through.
4. Spoon filling into slit top of bread. You might have to hold it open
to fit in all the filling.
5. Bake at 400 for 30 to 35 minutes or until bread is golden brown. Cool at least
15 to 20 minutes before serving.
NOTE: If you are not making your own bread, you may use frozen French Bread.
Follow package directions for thawing and rising. Then follow the above directions.
File#R53
1 loaf unbaked French bread (See note below)
Filling:
½ cup Italian style bread crumbs
1/3 cup chopped fresh basil
¼ cup grated Romano cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 cup Ricotta cheese
3 tablespoons olive oil
3 Italian plum tomatoes, seeded and diced
1. Preheat oven to 400.
2. In a large bowl, combine bread crumbs, chopped basil, Romano cheese,
salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes.
3. With a sharp, wet knife, slit top of bread almost halfway through.
4. Spoon filling into slit top of bread. You might have to hold it open
to fit in all the filling.
5. Bake at 400 for 30 to 35 minutes or until bread is golden brown. Cool at least
15 to 20 minutes before serving.
NOTE: If you are not making your own bread, you may use frozen French Bread.
Follow package directions for thawing and rising. Then follow the above directions.
File#R53
Melech's Alfredo Sauce
Melech’s Alfredo Sauce
4 tablespoons all-purpose flour
4 tablespoons butter (no substitutes)
2 cups heavy cream
1 cup grated parmesan cheese
½ teaspoon each, of: basil; oregano; thyme; rosemary;
marjoram; and garlic powder
Melt the butter in a large saucepan. Stir in the flour and heat until bubbly. Slowly stir in cream, parmesan cheese, and seasonings.
Heat over medium heat, stirring constantly for 5 to 7 minutes, or until thick.
Serve over pasta.
File #R224 D 5 C 4
4 tablespoons all-purpose flour
4 tablespoons butter (no substitutes)
2 cups heavy cream
1 cup grated parmesan cheese
½ teaspoon each, of: basil; oregano; thyme; rosemary;
marjoram; and garlic powder
Melt the butter in a large saucepan. Stir in the flour and heat until bubbly. Slowly stir in cream, parmesan cheese, and seasonings.
Heat over medium heat, stirring constantly for 5 to 7 minutes, or until thick.
Serve over pasta.
File #R224 D 5 C 4
Friday, May 15, 2009
Tomato Enchilada Bake
TOMATO ENCHILADA BAKE
3 cups cooked chicken meat1 cup sour cream
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (6.5 ounce) can canned tomato sauce
1/2 cup salsa
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
8 (8 inch) flour tortillas
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives,drained (optional)
DIRECTIONS:
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
File #R218 D-4 C-4
3 cups cooked chicken meat1 cup sour cream
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (6.5 ounce) can canned tomato sauce
1/2 cup salsa
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
8 (8 inch) flour tortillas
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives,drained (optional)
DIRECTIONS:
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
File #R218 D-4 C-4
Spanish Rice
Spanish Rice
Ingredients
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes before serving.
Serves 4 to 6.
File #R217 D-4 C-5
Ingredients
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes before serving.
Serves 4 to 6.
File #R217 D-4 C-5
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