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<s> Title: Simple Corn Bread (with variations) <NL> Ingredients: <NL> <TAB> - 2 cups (475 ml) biscuit mix (like BISQUICK or JIFFY) <NL> <TAB> - 1 cup (225 ml) butter (I mix half margarine and butter) <NL> <TAB> - 1 cup (225 ml) half and half cream <NL> <TAB> - 1 cup (225 ml) yellow cornmeal <NL> <TAB> - 1/2 tsp (2 ml). baking soda <NL> <TAB> - 1/2 tsp (2 ml). salt <NL> <TAB> - 3/4 cup (175 ml). sugar <NL> <TAB> - 2 eggs, slightly beaten <NL> Directions: <NL> <TAB> - Mix all the dry ingredients in a large mixing bowl, thoroughly blend together, and set aside. <NL> <TAB> - Scald the cream with the butter, add to the ingredients. <NL> <TAB> - Mix in eggs. <NL> <TAB> - Pour into a greased and floured 13 inch x 9 inch pan. <NL> <TAB> - Bake at 350 degrees (175 C.) for 30 minutes. <NL> <TAB> - Allow to stand for several minutes before cutting and serving. <NL> </s>
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<s> Title: Sweet Apple Pops <NL> Ingredients: <NL> <TAB> - 2 cups unfiltered apple juice <NL> <TAB> - 1/4 cup dark brown sugar, packed <NL> <TAB> - 2 tablespoons fresh lemon juice (from 1 small lemon) <NL> <TAB> - 1/8 teaspoon kosher salt <NL> <TAB> - 3 whole allspice berries <NL> <TAB> - 1 cinnamon stick, halved <NL> <TAB> - One 1/2-inch piece fresh ginger, peeled and chopped <NL> Directions: <NL> <TAB> - In a medium saucepan, bring the apple juice, sugar, lemon juice, salt, ginger, cinnamon stick and allspice berries to a boil over medium heat. <NL> <TAB> - Remove the pan from the heat and let the mixture stand for 15 minutes. <NL> <TAB> - Strain the mixture into a large measuring cup. <NL> <TAB> - Pour the mixture into ice pop molds. <NL> <TAB> - Insert the stick/cover tops and freeze until solid, about 6 hours. <NL> <TAB> - Run cold water over the sides of the molds to loosen the ice pops and serve immediately <NL> </s>
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<s> Title: Baked Praline Ice Cream Cake <NL> Ingredients: <NL> <TAB> - 1 cup packed brown sugar <NL> <TAB> - 12 cup sour cream <NL> <TAB> - 2 tablespoons butter, plus <NL> <TAB> - 12 cup butter, divided <NL> <TAB> - 2 teaspoons cornstarch <NL> <TAB> - 2 teaspoons vanilla, divided <NL> <TAB> - 2 cups vanilla ice cream, softened <NL> <TAB> - 2 eggs <NL> <TAB> - 1 12 cups flour <NL> <TAB> - 1 cup graham cracker crumbs (about 16 squares) <NL> <TAB> - 23 cup sugar <NL> <TAB> - 2 12 teaspoons baking powder <NL> <TAB> - 12 teaspoon salt <NL> <TAB> - 12 cup chopped pecans, toasted <NL> Directions: <NL> <TAB> - Set oven to 350 degrees /Grease a 13" x 9" baking pan /In a saucepan, combine the brown sugar, sour cream, 2 tbsp butter and cornstarch /Cook, and stir over medium heat until mixture comes to a boil. <NL> <TAB> - /Remove from heat. <NL> <TAB> - /Stir in 1 tsp vanilla; set aside. <NL> <TAB> - /Melt the remaining butter; place in a mixing bowl. <NL> <TAB> - /Add icecream; stir to blend. <NL> <TAB> - /Add eggs, one at a time, beating well after each addition; stir in the remaining 1 tsp vanilla. <NL> <TAB> - /In a bowl, combine the flour, cracker crumbs, sugar. <NL> <TAB> - baking powder and salt; gradually add to icecream mixture until combined. <NL> <TAB> - /Pour into prepared baking pan. <NL> <TAB> - /Drizzle with half of the praline sauce. <NL> <TAB> - /Bake for 25-30 minutes, or until cake tests done. <NL> <TAB> - /Cool on wire rack. <NL> <TAB> - /Add pecans to remaining sauce; spoon over warm cake (the sauce will not cover entire cake). <NL> <TAB> - /Cool in pan, serve with whipped cream. <NL> </s>
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<s> Title: Weeknight Lasagna Toss <NL> Ingredients: <NL> <TAB> - 1 lb. lean ground beef Safeway 1 lb For $3.99 thru 02/09 <NL> <TAB> - 2 green peppers, chopped <NL> <TAB> - 3 cloves garlic, minced <NL> <TAB> - 1 jar (26 oz.) spaghetti sauce <NL> <TAB> - 1-2/3 cups water <NL> <TAB> - 1/4 cup KRAFT Zesty Italian Dressing <NL> <TAB> - 12 oven-ready lasagna noodles, broken into quarters <NL> <TAB> - 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA <NL> Directions: <NL> <TAB> - Brown meat in large saucepan; drain. <NL> <TAB> - Add next 5 ingredients; bring to boil. <NL> <TAB> - Stir in noodles; cover. <NL> <TAB> - Cook on medium-low heat 10 to 15 min. <NL> <TAB> - or until noodles are tender, stirring occasionally. <NL> <TAB> - Remove from heat. <NL> <TAB> - Top with cheese; let stand, covered, 5 min. <NL> <TAB> - or until melted. <NL> </s>
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<s> Title: Roasted Garlicpea Puree on Sourdough Croutes <NL> Ingredients: <NL> <TAB> - 1 sourdough baguette <NL> <TAB> - 1/4 cup extra-virgin olive oil <NL> <TAB> - 2 large heads garlic <NL> <TAB> - a large piece Parmigiano-Reggiano (about 3/4 pound) <NL> <TAB> - two 10-ounce packages frozen peas, thawed <NL> <TAB> - 3 tablespoons water <NL> <TAB> - 2 teaspoons fresh lemon juice, or to taste <NL> <TAB> - 24 small arugula leaves <NL> Directions: <NL> <TAB> - Preheat oven to 400F. <NL> <TAB> - Diagonally cut twenty-four 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a large baking sheet. <NL> <TAB> - Lightly brush tops of slices with about 1 tablespoon oil total and season with salt and pepper. <NL> <TAB> - Bake slices in middle of oven 5 minutes, or until golden, and transfer to a rack to cool. <NL> <TAB> - Separate garlic heads into cloves, discarding loose papery outer skin but keeping skin on cloves intact, and wrap together in foil, crimping seams to seal tightly. <NL> <TAB> - Roast garlic in middle of oven 30 minutes, or until soft. <NL> <TAB> - Unwrap garlic and cool slightly. <NL> <TAB> - Peel skin from each clove. <NL> <TAB> - Finely grate enough Parmigiano-Reggiano to measure 1/4 cup and chill remainder, wrapped in plastic wrap. <NL> <TAB> - In a saucepan cook peas in water, stirring, until just tender and heated through. <NL> <TAB> - In a food processor puree warm peas, garlic, grated cheese, lemon juice, 1 tablespoon oil, and salt and pepper to taste until smooth. <NL> <TAB> - Transfer puree to a bowl and cool completely. <NL> <TAB> - Puree may be made 1 day ahead and chilled, covered. <NL> <TAB> - Bring puree to room temperature before using and season with salt and pepper. <NL> <TAB> - With a vegetable peeler shave 24 thin slices from chilled Parmigiano-Reggiano. <NL> <TAB> - Spread about 1 heaping tablespoon puree on each toast and top with an arugula leaf and a Parmigiano-Reggiano shaving. <NL> <TAB> - Serve toasts drizzled with remaining oil. <NL> </s>
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<s> Title: Pumpkin Bars With Cream Cheese Icing <NL> Ingredients: <NL> <TAB> - 4 eggs <NL> <TAB> - 1 cup vegetable oil <NL> <TAB> - 2 cups white sugar <NL> <TAB> - 1 (15 ounce) can pumpkin puree <NL> <TAB> - 2 cups all-purpose flour <NL> <TAB> - 2 teaspoons baking powder <NL> <TAB> - 1 teaspoon baking soda <NL> <TAB> - 12 teaspoon salt <NL> <TAB> - 2 teaspoons ground cinnamon <NL> <TAB> - 12 teaspoon ground ginger <NL> <TAB> - 12 teaspoon ground cloves <NL> <TAB> - 12 teaspoon ground nutmeg <NL> <TAB> - 1 (3 ounce) package cream cheese <NL> <TAB> - 1 34 cups confectioners' sugar <NL> <TAB> - 1 (8 ounce) container frozen whipped topping, thawed <NL> Directions: <NL> <TAB> - Preheat oven to 350 degrees F (175 degrees C). <NL> <TAB> - Grease a 12x18 inch half sheet pan. <NL> <TAB> - In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. <NL> <TAB> - Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. <NL> <TAB> - Spread evenly into the prepared pan. <NL> <TAB> - Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. <NL> <TAB> - Cool before cutting into bars. <NL> <TAB> - To make the frosting In a large bowl, beat cream cheese and sugar until smooth. <NL> <TAB> - Fold in whipped topping. <NL> <TAB> - Option: Add chopped walnuts on the top as a garnish. <NL> </s>
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<s> Title: Basil Chicken Parmigiana <NL> Ingredients: <NL> <TAB> - 8 ounces uncooked rotini pasta <NL> <TAB> - 24 ounces chicken breasts <NL> <TAB> - 23 cup Italian breadcrumbs <NL> <TAB> - 12 cup parmesan cheese, divided <NL> <TAB> - 12 cup egg substitute <NL> <TAB> - 1 tablespoon olive oil <NL> <TAB> - 26 ounces pasta sauce <NL> <TAB> - 14 cup sliced fresh basil <NL> <TAB> - 1 cup shredded lowfat mozzarella cheese <NL> <TAB> - 2 tablespoons minced fresh Italian parsley <NL> Directions: <NL> <TAB> - Prepare pasta according to package directions. <NL> <TAB> - Cut each chicken breast into 2 pieces. <NL> <TAB> - Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness. <NL> <TAB> - Combine breadcrumbs and 1/4 cup parmesan. <NL> <TAB> - Dip chicken in egg substitute, and dredge in breadcrumb mixture. <NL> <TAB> - Brown chicken in batches, in hot oil in a large skillet, 1 to 2 minutes on each side. <NL> <TAB> - Remove chicken from skillet. <NL> <TAB> - Stir together pasta sauce and basil; spoon half of sauce into baking dish. <NL> <TAB> - Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. <NL> <TAB> - Sprinkle evenly with mozzarella cheese and remaining 1/4 cup parmesan. <NL> <TAB> - Bake at 350 for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges. <NL> <TAB> - Remove from oven and sprinkle with parsley. <NL> <TAB> - Serve chicken over hot cooked pasta. <NL> </s>
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<s> Title: Cheese-and-Salmon Quesadilla <NL> Ingredients: <NL> <TAB> - 2 can salmon <NL> <TAB> - 1 c. Monterey Jack cheese <NL> <TAB> - 4 flour tortilla <NL> <TAB> - 13 c. green chillies <NL> <TAB> - sour cream <NL> <TAB> - guacamole <NL> Directions: <NL> <TAB> - In a bowl, stir together two 6-oz. <NL> <TAB> - cans salmon (drained) and 1/2 cup shredded Monterey Jack cheese. <NL> <TAB> - Divide salmon filling among four 8-inch flour tortillas, covering half. <NL> <TAB> - Top with 1/3 cup chopped roasted green chilies and another 1/2 cup cheese; fold tortillas over filling. <NL> <TAB> - Cook quesadillas (2 at a time) in a skillet misted with cooking spray over medium heat until tortillas are golden and cheese is melted, about 2 minutes per side 4. <NL> <TAB> - Cut into wedges and serve with sour cream and guacamole. <NL> </s>
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<s> Title: Mozzarella Meatball Sandwiches <NL> Ingredients: <NL> <TAB> - 1 loaf pepperidge farm frozen mozzarella garlic bread <NL> <TAB> - 12 cup prego traditional Italian sauce <NL> <TAB> - 12 frozen meatballs (1/2 oz each) <NL> Directions: <NL> <TAB> - Heat the oven to 400F. <NL> <TAB> - Remove the bread from the bag. <NL> <TAB> - Place the frozen bread halves, cut side up, on an ungreased baking sheet. <NL> <TAB> - (if the bread halves are frozen together, carefully insert a fork between halves to separate). <NL> <TAB> - Place baking sheet on the middle oven rack. <NL> <TAB> - Bake for 20 minutes or until it's hot. <NL> <TAB> - Heat the sauce and meatballs in a 2-quart saucepan over low heat. <NL> <TAB> - Cook and stir for 20 minutes or until the meatballs are heated through. <NL> <TAB> - Place the meatballs onto the bottom bread half. <NL> <TAB> - Top with the remaining bread half. <NL> <TAB> - Cut into quarters. <NL> </s>
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<s> Title: Curried Asparagus Vichyssoise <NL> Ingredients: <NL> <TAB> - 1 sweet onion, chopped (Vidalia, Maui, etc.) <NL> <TAB> - 1 tablespoon butter <NL> <TAB> - 2 12 teaspoons curry powder <NL> <TAB> - 1 large carrot, peeled and sliced <NL> <TAB> - 2 medium red potatoes, peeled and chopped <NL> <TAB> - 1 lb asparagus, peeled,tough ends snapped off,and then cut into pieces <NL> <TAB> - 1 (14 ounce) can coconut milk (unsweetened kind) <NL> <TAB> - 1 cup vegetable broth or 1 cup chicken broth <NL> <TAB> - 1 tablespoon soy sauce <NL> <TAB> - 14 cup green onion, sliced very thin <NL> <TAB> - 1 cup crabmeat, fresh or canned drained and rinsed flaked <NL> <TAB> - salt and pepper <NL> Directions: <NL> <TAB> - Cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally. <NL> <TAB> - Add curry powder and cook for 2 more minutes, stirring frequently. <NL> <TAB> - Add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan. <NL> <TAB> - The liquid should barely cover the vegetables, so add or subtract broth if necessary. <NL> <TAB> - Bring to the boiling point, then turn down the heat to low. <NL> <TAB> - Cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft. <NL> <TAB> - In batches, puree the soup in a blender. <NL> <TAB> - Next, pour it through a strainer into a bowl to remove all lumps remaining. <NL> <TAB> - Taste the soup for seasoning, adding salt and pepper to your taste preference. <NL> <TAB> - Chill the soup in the refrigerator for at least 3 hours. <NL> <TAB> - Taste soup again, since chilling often reduces the flavor impact. <NL> <TAB> - Pour into 4 shallow bowls. <NL> <TAB> - Spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions. <NL> </s>
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<s> Title: Sunny's Fake Crepes <NL> Ingredients: <NL> <TAB> - 1/2 cup chocolate hazelnut spread (recommended: Nutella) <NL> <TAB> - 4 (8-inch) round whole-wheat tortillas, room temperature <NL> <TAB> - 4 tablespoons butter <NL> <TAB> - 1 1/3 cups miniature marshmallows <NL> <TAB> - 1/2 cup finely chopped toasted hazelnuts <NL> Directions: <NL> <TAB> - Spread hazelnut spread on 1 side of each tortilla. <NL> <TAB> - In a large pan over medium heat add 2 tablespoons of butter and let it melt until bubbly. <NL> <TAB> - Add 2 of the tortillas with the chocolate hazelnut spread side facing up. <NL> <TAB> - Using an imaginary line add 1/3 cup of marshmallows down 1 half of each tortilla, making sure to keep them in a single layer. <NL> <TAB> - Allow the tortilla to slightly bubble on the pan and check underneath for a golden, toasted color. <NL> <TAB> - Fold the tortilla over to form a half circle and slightly press down to seal. <NL> <TAB> - Cook until marshmallows start to melt but don't lose their shape. <NL> <TAB> - Transfer them to a cutting board. <NL> <TAB> - Repeat with the remaining tortillas. <NL> <TAB> - Meanwhile, put the hazelnuts on a plate. <NL> <TAB> - Cut the tortillas in half, then quickly press the opened sides into the chopped hazelnuts. <NL> <TAB> - Arrange them on a serving platter and serve immediately. <NL> </s>
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<s> Title: Devil Eggs <NL> Ingredients: <NL> <TAB> - 1 dozen eggs <NL> <TAB> - 1 paprika <NL> <TAB> - 1 salt and pepper to your liking <NL> <TAB> - 2 tsp mustard of choice <NL> <TAB> - 2 tbsp miracle whip <NL> <TAB> - 3 tbsp relish <NL> Directions: <NL> <TAB> - Boil eggs on medium for 30mins. <NL> <TAB> - Then cool eggs down in cold water for approximately 5 mins. <NL> <TAB> - Crack the eggs shells, then split them down the middle, lengthwise.Remove yolk halves placing them in a bowl. <NL> <TAB> - Then take a folk and mash the egg yolk. <NL> <TAB> - Next add all the ingredients to the bowl with the egg yolk. <NL> <TAB> - The next step is to add egg yolk mixture into the egg halves. <NL> <TAB> - finish touch sprinkle paprika on top. <NL> </s>
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<s> Title: Extremely Easy and Quick - Namul Daikon Salad <NL> Ingredients: <NL> <TAB> - 150 grams Daikon radish <NL> <TAB> - 1 tbsp Sesame oil <NL> <TAB> - 1 tbsp White sesame seeds <NL> <TAB> - 1/3 tsp Salt <NL> <TAB> - 1 tsp Soy sauce <NL> Directions: <NL> <TAB> - Julienne the daikon and squeeze out the excess moisture. <NL> <TAB> - Combine all of the ingredients. <NL> <TAB> - Serve on a dish. <NL> </s>
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<s> Title: Pan-Roasted Pork Chops With Apple Fritters <NL> Ingredients: <NL> <TAB> - 1 cup apple cider <NL> <TAB> - 6 tablespoons sugar <NL> <TAB> - 4 tablespoons kosher salt, plus more for seasoning <NL> <TAB> - 3 bay leaves <NL> <TAB> - 2 dried chiles de arbol <NL> <TAB> - 5 juniper berries <NL> <TAB> - 1 teaspoon caraway seeds <NL> <TAB> - 1 teaspoon mustard seeds <NL> <TAB> - 1 teaspoon coriander seeds <NL> <TAB> - 4 pork chops on the bone, approximately 1 1/2 inches thick <NL> <TAB> - Freshly ground black pepper <NL> <TAB> - 2 tablespoons neutral oil, like canola <NL> <TAB> - 1 tablespoon unsalted butter <NL> <TAB> - 2 shallots peeled and finely diced <NL> <TAB> - 1 teaspoon thyme leaves, chopped <NL> <TAB> - 2 tablespoons brandy <NL> <TAB> - 1 cup heavy cream <NL> <TAB> - 1/2 cup pork or chicken stock <NL> <TAB> - 2 teaspoons whole grain mustard <NL> <TAB> - 1 teaspoon horseradish, ideally freshly grated <NL> <TAB> - 2 cups apple cider <NL> <TAB> - 1 cinnamon stick <NL> <TAB> - 4 Granny Smith apples, peeled, cored and cut into 1/2-inch rounds <NL> <TAB> - 1 whole egg <NL> <TAB> - 1/2 cup very cold seltzer water <NL> <TAB> - 1/2 cup rice flour <NL> <TAB> - 1/2 cup all-purpose flour <NL> <TAB> - 1 cup neutral oil, like canola <NL> Directions: <NL> <TAB> - In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. <NL> <TAB> - Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. <NL> <TAB> - Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours. <NL> <TAB> - To pan-roast the pork chops, preheat oven to 375. <NL> <TAB> - Remove chops from brine, and pat dry with paper towel. <NL> <TAB> - Season the meat aggressively with freshly ground black pepper and a little salt. <NL> <TAB> - Set a large saute pan that will fit in the oven over medium-high heat. <NL> <TAB> - Add the oil, and when it is shimmering, place the chops in the pan. <NL> <TAB> - Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. <NL> <TAB> - (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) <NL> <TAB> - Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce. <NL> <TAB> - Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. <NL> <TAB> - Cook for approximately 3 minutes, then add the brandy. <NL> <TAB> - Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. <NL> <TAB> - Remove the sauce from the heat, and whisk in the mustard and the horseradish. <NL> <TAB> - For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. <NL> <TAB> - Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. <NL> <TAB> - Whisk together the egg and the seltzer until frothy, then gently mix in the flours. <NL> <TAB> - Put the oil in a large pan set over medium-high heat. <NL> <TAB> - When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown. <NL> <TAB> - Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. <NL> <TAB> - The usual accompaniment is potato-and-horseradish pierogies sauteed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well. <NL> </s>
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<s> Title: Polpette in Spicy Tomato Sauce <NL> Ingredients: <NL> <TAB> - 1 pound ground veal <NL> <TAB> - 1/2 pound sweet Italian sausage, casings removed <NL> <TAB> - 1 cup dry bread crumbs <NL> <TAB> - 1/2 cup whole milk <NL> <TAB> - 3 garlic cloves, minced <NL> <TAB> - 2 tablespoons chopped flat-leaf parsley <NL> <TAB> - 2 large egg whites <NL> <TAB> - 1 tablespoon tomato paste <NL> <TAB> - 1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling <NL> <TAB> - Salt and freshly ground pepper <NL> <TAB> - 2 1/2 cups prepared tomato sauce <NL> <TAB> - Large pinch of crushed red pepper <NL> Directions: <NL> <TAB> - Preheat the oven to 350. <NL> <TAB> - In a bowl, mix the veal with the sausage meat, bread crumbs, milk, garlic, chopped parsley, egg whites, tomato paste and 1/2 cup of pecorino; season with salt and pepper. <NL> <TAB> - Roll into 1 1/2-inch meatballs. <NL> <TAB> - Bake the meatballs on a lightly oiled baking sheet for about 30 minutes, until browned and cooked through. <NL> <TAB> - In a large saucepan, season the tomato sauce with the crushed red pepper. <NL> <TAB> - Add the meatballs and simmer until the sauce is slightly thickened, about 8 minutes. <NL> <TAB> - Sprinkle with pecorino cheese and serve. <NL> </s>
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