Gouda Fondue - great with whatever you have on hand, bread slices, vegetables, apples, pears...
Prep 10 min Cook 30 min Total:40 min
Level: Easy Yield: 2 cups fondue, serves 4 to 6
Ingredients
* 1 cup dry white wine
* 1 teaspoon freshly squeezed lemon juice
* 12 ounces Gouda cheese, (rind trimmed), shredded
* 4 ounces aged Gouda cheese, (rind trimmed), shredded
* 2 tablespoons cornstarch
* 1 pinch freshly grated nutmeg
* 1 pinch cayenne pepper
Dippers:
* Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
Directions
Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Thursday, November 5, 2009
Italian Cocktail Meatballs
Italian Cocktail Meatballs with Herbs and Ricotta from food network!
CAn freeze cooked in sauce, or raw for up to 6months! nice handy snack, easy to defrost and serve when unexpected guests arrive!
Prep 50 min Inactive Prep 1 hr Cook45 min
Total: 2 hr 35 min
Level: Easy Yield: about 50 meatballs
Ingredients
nocoupons
* 3/4 pound ground pork
* 3/4 pound ground turkey
* 4 ounces (1/2 cup) whole milk ricotta
* 1/3 cup minced flat-leaf parsley leaves
* 1/3 cup panko bread crumbs
* 1/2 medium onion, grated (about 1/2 cup)
* 3 tablespoons finely grated pecorino
* 1 slice bacon, finely minced
* 2 large cloves garlic, minced
* 2 tablespoons milk
* 1 tablespoon minced fresh thyme or lemon thyme
* 1 large egg, beaten
* 2 teaspoons kosher salt
* 2 dashes Worcestershire sauce (about 1/2 teaspoon)
* Freshly ground black pepper
* 1 cup extra-virgin olive oil
* 2 to 3 cups homemade or quality jarred marinara sauce
* Small fresh basil leaves
Directions
Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:
- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
CAn freeze cooked in sauce, or raw for up to 6months! nice handy snack, easy to defrost and serve when unexpected guests arrive!
Prep 50 min Inactive Prep 1 hr Cook45 min
Total: 2 hr 35 min
Level: Easy Yield: about 50 meatballs
Ingredients
nocoupons
* 3/4 pound ground pork
* 3/4 pound ground turkey
* 4 ounces (1/2 cup) whole milk ricotta
* 1/3 cup minced flat-leaf parsley leaves
* 1/3 cup panko bread crumbs
* 1/2 medium onion, grated (about 1/2 cup)
* 3 tablespoons finely grated pecorino
* 1 slice bacon, finely minced
* 2 large cloves garlic, minced
* 2 tablespoons milk
* 1 tablespoon minced fresh thyme or lemon thyme
* 1 large egg, beaten
* 2 teaspoons kosher salt
* 2 dashes Worcestershire sauce (about 1/2 teaspoon)
* Freshly ground black pepper
* 1 cup extra-virgin olive oil
* 2 to 3 cups homemade or quality jarred marinara sauce
* Small fresh basil leaves
Directions
Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:
- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Single Layer Birthday Cakes
Grandma Lorraine's Single Layer Birthday Cakes
From Sandra Lee on the food network
Prep 20 min inactive Prep 30 min
Cook 45 min Total: 1 hr 35 min
Level: Easy Yield: 2 single-layer cakes
Ingredients
* 1 (18.25-ounce) box yellow cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 2 teaspoons raspberry extract, divided (recommended: McCormick)
* 1/2 cup liquid from canned peaches
* 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
* Food coloring, red and green
* 6 tablespoons confectioners' sugar
Directions
Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.
Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.
Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.
Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.
From Sandra Lee on the food network
Prep 20 min inactive Prep 30 min
Cook 45 min Total: 1 hr 35 min
Level: Easy Yield: 2 single-layer cakes
Ingredients
* 1 (18.25-ounce) box yellow cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 2 teaspoons raspberry extract, divided (recommended: McCormick)
* 1/2 cup liquid from canned peaches
* 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
* Food coloring, red and green
* 6 tablespoons confectioners' sugar
Directions
Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.
Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.
Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.
Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.
Cream of Asparagus Soup = Easy!
Cream of Asparagus Soup
From Sandra lee of food network
cook time-15 min level easy yeild 6 servings
Ingredients
* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper
Directions
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
Serve hot.
* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
From Sandra lee of food network
cook time-15 min level easy yeild 6 servings
Ingredients
* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper
Directions
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
Serve hot.
* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Summer Fruit Crostata
Summer Fruit Crostata from bare foot contessa on food network.
Ingredients
* For the pastry (makes 2 crostatas)
* 2 cups all-purpose flour
* 1/4 cup granulated or superfine sugar
* 1/2 teaspoon kosher salt
* 1/2 pound (2 sticks) cold unsalted butter, diced
* 6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
nocoupons
* 1 pound firm ripe peaches, peeled
* 1/2 pound firm ripe black plums, unpeeled
* 1/2 pint fresh blueberries
* 1 tablespoon plus 1/4 cup all-purpose flour, divided
* 1 tablespoon plus 1/4 cup granulated sugar, divided
* 1/4 teaspoon grated orange zest
* 2 tablespoons freshly squeezed orange juice
* 1/4 teaspoon kosher salt
* 4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry:
Directions
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Prep 30 min
Inactive Prep
1 hr 5 min
Cook 20 min
Total: 1 hr 55 min
Level:Intermediate Yield:6 servings
Ingredients
* For the pastry (makes 2 crostatas)
* 2 cups all-purpose flour
* 1/4 cup granulated or superfine sugar
* 1/2 teaspoon kosher salt
* 1/2 pound (2 sticks) cold unsalted butter, diced
* 6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
nocoupons
* 1 pound firm ripe peaches, peeled
* 1/2 pound firm ripe black plums, unpeeled
* 1/2 pint fresh blueberries
* 1 tablespoon plus 1/4 cup all-purpose flour, divided
* 1 tablespoon plus 1/4 cup granulated sugar, divided
* 1/4 teaspoon grated orange zest
* 2 tablespoons freshly squeezed orange juice
* 1/4 teaspoon kosher salt
* 4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry:
Directions
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Prep 30 min
Inactive Prep
1 hr 5 min
Cook 20 min
Total: 1 hr 55 min
Level:Intermediate Yield:6 servings
Bacon Wrapped Blue Cheese Stuffed Chicken +veggies/sides
Bacon Wrapped Blue Cheese Stuffed Chicken Green Beans and Smashed Potatoes with Green Onions
Another from Rachel Ray off the food network.
Prep 20 min Cook 35 min Total: 55 min Level:Easy Yield:4 servings
Ingredients
* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock
Directions
Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.
Another from Rachel Ray off the food network.
Prep 20 min Cook 35 min Total: 55 min Level:Easy Yield:4 servings
Ingredients
* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock
Directions
Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.
Monday, November 2, 2009
Dressed-Up Bacon Mac and Cheese
Dressed-Up Bacon Mac and Cheese -food network magazine
Cook Time:55 min
Level:Intermediate
Yield:4 to 6
Ingredients
* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
Cook Time:55 min
Level:Intermediate
Yield:4 to 6
Ingredients
* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
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