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Cooking, Recipe and Food Blog

Archives for November 2007

Cool Shrimp Salad

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You know you’ll be making a pig of yourself this holiday season — we all will! To ease the guilt, cut calories when you can — by serving the occasional salad for lunch or dinner. This also makes a good starter for holiday parties, or a quick meal when you’re pooped out from too many party preparations.

Ingredients

8 ounces macaroni or medium shells, uncooked
1 (10-ounce) package frozen shrimp, thawed and drained
1 1/2 cups of chopped celery
1 small cucumber, sliced
2/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons horseradish sauce, or more if you prefer
1 tablespoon grated onion

1. Prepare macaroni or shells according to the package.
2. Mixed the cooked pasta, shrimp, celery, and cucumber in a large bowl.
3. In a blender, combine the mayonnaise, sour cream, horseradish sauce, and onion.
4. Toss and chill.

Mint Brownies

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Make a batch for a friend, sell at a bake sale, or serve at the next family get-together. In fact, make two. These mint brownies will disappear faster than you can say, “Merry Christmas!”

Ingredients

6 squares unsweetened chocolate
2 3/4 cups sugar
1 cup dark corn syrup
1 teaspoon vanilla
1 cup butter or margarine, softened
2 cups flour
1/4 teaspoon salt
6 eggs
1 1/2 cup coarsley chopped walnuts (optional)

Frosting
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
6 tablespoons butter or margarine, softened
Green food coloring

Chocolate Glaze
3 squares unsweetened chocolate
1 square semisweet chocolate
4 tablespoons butter
2 teaspoons dark corn syrup

Turn this recipe into a puzzle! [click]

What’s next
1. Preheat oven to 350. Grease a 15X10 jelly-roll pan.
2. Now, prepare the chocolate. In heavy 2-quart saucepan, slowly melt unsweetened chocolate squares over low heat. Stir constantly to prevent burning.
3. In a mixer, blend (at low speed) sugar, corn syrup, vanilla and 1 cup butter. Then, increase the speed to high to get the mixture light and fluffy.
3. Reduce speed to low. Slowly add flour, salt and eggs, scraping the bowl with a spatula to ensure everuything’s mixed. Increase speed again to high and beat for 2 minutes.
4. Lower speed again and beat in melted chocolate.
5. Mix in walnuts.
6. Evenly spread batter in pan. Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.
7. Prepare mint butter-cream frosting by mixing at low speed: powdered sugar, milk, peppermint extract and 6 Tbs. butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze.
8. Chocolate Glaze: In a heavy 2-quart saucepan over low heat, heat glaze ingredients until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly. Carefully spread glaze over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour

Gingerbread House

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Here’s a fun (and yummy!) activity you can do with your kids — a gingerbread house! You can even make your creation the centerpiece of your family holiday celebrations. Try not to eat all the candy, though — it’s for the house, remember? Get decorating ideas and the original recipe.

Ingredients
3/4 cup butter
7/8 cup packed light brown sugar
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1/2 cup molasses
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground allspice
6 egg whites
4 (16 ounce) packages confectioners’ sugar, sifted

What’s Next:

Gingerbread House

1. Shape the frame of the house out of cardboard. Measurements are: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2×5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2×9 inches.
2. Tape the rectangular end wall piece to the triangular gable piece.
3. Match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.
4. Now comes the baking. Get a large bowl and cream the butter and sugar until it becomes fluffy and light.
5. Throw in the lemon zest, lemon juice, and molasses.
6. Slowly beat in the two eggs.
7. In a separate bowl, sift the flour, baking powder, and spices together.
8. Stir the powdered ingredients above into the creamed mixture.
9. Wrap dough in parchment paper, and refrigerate for 1 hour.
10. Turn out dough onto a lightly floured surface.
11. Divide the dough into into 6. Two of the pieces must be larger.
12. Dust flour over a table. Roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each.
13. Roll out remaining dough, and cut into two rectangular roof pieces.
14. Transfer gingerbread onto greased baking trays.
15. In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.

Gingerbread House

16. In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners’ sugar. The icing should be smooth and stand in firm peaks.
17. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it.
18. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.
19. When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners’ sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners’ sugar.

Check out more gingerbread house pictures and find more gingerbread recipes at Recipe Finder, your cooking recipe search engine

Autumn Harvest Stew

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Here’s a healthy, hearty and comforting stew to serve on cold winter nights. It makes good use of the ingredients that are in season, but can also be modified to include your favorite vegetables.

Ingredients

1 tablespoon vegetable oil
1 1/2 pounds stewing beef
1/2 cup chopped onion
1/2 cup sliced celery
3 cups beef broth
2 carrots
2 medium potatoes
1/2 cup baby lima beans
1 cup apple juice
1/2 cup frozen corn kernels
1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
salt and pepper, to taste
2 tablespoons flour
2 tablespoons cold water

What’s next
Brown the beef in a large saucepan (don’t overcrowd). When ready, toss in the onion and celery. After about 5 minutes, pour in the beef broth. Increase the heat and bring the mixture to a boil. Then, lower heat, cover the pan, and leave to simmer for about one and a half hours.
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours.

Add the carrots, beans, potatoes and apple juice, then simmer until the vegetables are tender. Then add onions and corn, cooking for another 10 minutes. Add flour dissolved in a little water to thicken the stew. Season with salt and pepper. Now, chow down! Serve with cornmeal or hot biscuits.

E. Coli scare triggers beef recall

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American Foods Group recalled 96,000 pounds of ground beef products two suspected cases of E. Coli. Proucts (including coarse and fine ground beef chuck, sirloin and chop beef) were sent to Indiana, Kentucky, Maryland, Ohio, Tennessee, Wisconsin and Virginia.

E. Coli, normally found in cattle intestines, can infect meat if the cow is improperly butchered or processed. It can cause bloody diarrhea and dehydration.

Bbut don’t worry — cooking at 160 degrees can usually kill the bacteria. You should also make sure to check the expiry date of any meat you buy. If you detect a problem, you can return the products to the store in which you bought them.

Get the latest medical advice from what to do about e coli to treating adhd. Our medical information will tell you how to lower your high blood pressure or you can even search symptoms you are having to find a diagnosis right online!

Easy, Creamy Mashed Potatoes

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These mashed potatoes are good enough for company, and easy enough for an every day meal.

Ingredients
2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks (equivalent to 8 cups)
1/4 cup milk or half-and-half, or more to taste
1/4 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

What’s Next

Boil potatoes in a 4-quart saucepan or Dutch oven (best to use medium heat). Then, lower heat and cover the pan and allow to simmer for half an hour.

Drain potatoes thoroughly. To get very creamy and smooth potatoes, run the potatoes through a ricer. Transfer to a bigger bowl and mix in the other ingredients. Use an electric mixer to get a very light and creamy texture. Serves 4 to 6.

Secret to Perfect Gravy

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Gravy — deceptively simple, but so easy to mess up. It can get too lumpy, too watery, too bland, too salty. Even when you follow a recipe to the letter, you look at the muddy mixture coagulating in your pan, and wonder, “What the heck happened?” Here are some things that can help.

It’s too greasy!
Grab a wide spoon and skim off the fat.

It tastes like chalk!
You probably didn’t cook the floor properly. When you mix in the flour, don’t leave it. Instead, whisk well while you cook it (should turn a beautiful brown, and emit a rich nutty scent). If you did that and it still didn’t work, crank up the heat and let the gravy simmer for a couple more minutes, adding water if you need to.

It’s lumpy!
No solution except to sieve, sieve, sieve.

It’s too watery!
Reduce the liquid by simmering the mixture over high heat.You can also mix together flour and butter, then slowly adding it as you whisk vigorously.

Where’s the flavor?
Add coarse salt and freshly ground pepper.

Cheesy easy Chicken Breasts

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Some kids can be really picky eaters, eating nothing but fried chicken or hotdogs. Try serving this. Delicious, easy, and (with a little food styling) can be elevated to a special meal in case your mother in law suddenly drops by for dinner.
Ingredients

1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves

What’s next

Prepare a 13×9″ pan with foil, then set the oven to 375 degrees. Mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes. Coat chicken in this, then roll in crumbs (use homemade bread crumbs). Stick the bird into the oven, and bake for 20-30 minutes.

$1,000 for a bagel?

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Feast your eyes on the most expensive bagel in the world, prepared by having Executive Chef Frank Tujague.

It’s made of white truffle cream cheese, and jelly infused with goji berry with golden leaves. White truffle is the second most expensive ingredient by weight — caviar is the first — grown only under some trees in Alba, Italy. Goji berry is known to have near-miraculous healing powers.

Sales of the bagel will go to sLes amis d’Escoffier cholarships for culinary students.

Turkey Burgers

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There’s more than one way to cook a turkey. Try these delicious turkey burgers — lower in fat than your other “birds” and still full of flavor.

Ingredients

1 1/2 pounds ground turkey breast
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
1 egg, lightly beaten (optional)
6 hamburger buns, split

What’s Next

Mix the turkey with pepper, garlic powder, soy sauce, onion soup mix, and egg. Put it in the refrigerator and chill for 10 minutes. Then, shape into 6 patties. You can grill for 20 minutes (turn just once) or fry. then form into 6 patties. You know it’s cooked when the inside looks white. Serve on buns.

Buying a Wok

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To wok or not to wok? Well, you won’t starve without one — and can still make a decent chop suey or chow mein in a regular pan. But any self-respecting chef or “foodie” should have a good wok on hand.

What’s so great about a wok?
Wok’s are much better at distributing heat evenly. You can also toss food without making a mess. Those watching cholesterol (and who’s not?) can also use less oil.

Choosing a wok

Now for finding a good wok. Despite the wide variety of materials — aluminum, copper, stainless steel — most Asian cooks say that the carbon steel wok is still the best.

if you’ve got an electric stove, you need to get a wok with a collar (which keeps it evenl balanced on the heat source) or a flat-bottomed wok. Otherwise, the wok’s round bottom will reflect heat back on the stove, causing damage.

Homemade Pizza Sauce

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Once you’ve made homemade pizza you’ll never want to eat that greasy cardboard-flavored substitute called takeout. Here’s a basic sauce recipe. Prepare your own toppings or make mini-pizzas so everyone can personalize their own dinner.

Ingredients

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

What’s Next

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Pumpkin Roll

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Pumpkin roll

Pumpkin pie may be a classic — but you can add a modern twist to an old favorite with this light and elegant Pumpkin Roll

Ingredients

3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
confectioners’ sugar for dusting

What’s next

Set the oven to 375 degrees F. Then, take a brush and spread butter or grease to a 10×15 inch jelly roll pan.

Mix eggs, pumpkin, sugar and cinammon. Then, mix the flour and baking soda in another bowl. Once you’ve blended the “dry’ ingredients, toss into the pumpkin mix and blend.

All you have to do is to take your trusty spatula and spread the mixture on the jelly roll plan. Bake for 15 minutes.  Once you’re done (hmmm, can you smell the spice already?) put frostin made from butter, confectionary sugar, vanilla and cream cheese.

Makes about 10 servings.

Tips to Perfect Roast Turkeys

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With Thanksgiving round the corner, it’s time to think about perfecting your turkey. Here are some quick tips:

Choosing the size
Allocate about 3/4 pound per person — generous servings, but with little leftovers. If you want extras for midnight snacks and sandwiches, plan on 1 to 1.5 pounds per person.

Hens or Toms?
There’s no big difference, except the size. Hens weigh less than 16 pounds, toms weigh over it.
Choose a young turkey who reached just a few weeks old, to get a moist and tender mouthful.
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Cooking secrets
Remove the giblets and neck, then wash the turkey with cold water. If you prepared stuffing, don’t overpack the bird, and don’t forget to clamp the legs. Then, place in a roasting pan, cover with a lid or a foil tent, and set the timer. You need to cook 15 minutes per pound, and an additional half hour if you stuffed the turkey. If you want golden brown skin, remove this cover an hour before removing the turkey from the oven, and baste the bird every hour.

Spinach Lasagna

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Any resolve to stay on a low-carb diet completely melts in front of a plate of lasagna. Forget glycemic index and fitting in a smaller pair of jeans. This meal (like life) is meant to be savored — with second, third or fourth helpings too. (Then fight off the guilt with the comfort that it’s low fat!)

Ingredients

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles

What’s next:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes.
  • In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
  • Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
  • Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

    • Spam Reinvented – a Casserole from a Can

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    Spam

    Canned goods are high on convenience, but rarely offer much flavor. But with a few extra ingredients, busy moms can turn something as humble as Spam and instant mashed potatoes into a gourmet meal that everybody will love.

    Ingredients

    1 can (10 3/4 oz size) Condensed cream of potato soup
    1/4 cup Grated Parmesan cheese, divided
    2 tablespoons Sherry
    4 cups Hot, prepared mashed potatoes
    Vegetable cooking spray
    1 can (12 oz size) Spam Luncheon Meat, cut into small pieces
    1/4 teaspoon Paprika

    What’s next

    Heat oven to 425 degrees F. Combine soup, 2 tablespoons cheese, and sherry; stir until smooth.
    Spoon mashed potatoes into 1 1/2 quart casserole coated with cooking spray. Sprinkle Spam on top of potatoes. Spread soup mixture over Spam. Sprinkle remaining 2 tablespoons cheese and paprika over soup mixture. Bake 20 minutes or until thoroughly heated.

    Chocolate Fondue

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    You can have your cake — and your chocolate too. A simple fondue recipe to impress guests, or cap a romantic dinner.

    Ingredients

    12 ounces good quality semi-sweet chocolate
    2/3 cup heavy cream
    2 tablespoons pure vanilla extract
    3 tablespoons Grand Marnier or Amaretto liqueur (optional)
    Bite sized pieces of fruit or cake

    What’s next

    Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.

    Allison Says So Long

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    blog-goodbye.jpgHey there, all you crazy readers, Allison here.  I just wanna say that my time here at BFeedMe is at an end.  The past two years of raising up this blog from just a wee infant have been fabulous & I have met so many wondermous folks.

    Thank you to all the readers over the past couple of years that even made this whole experience possible.  The picture says it all.

    Bouquet Garni

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    bouquet garniYou may have heard of ‘bouquet garni’ — herbs that transform a pot of chicken bones into the most delicious, yet delicate, broth.  Here’s how to make one.

    Ingredients

    teaspoon dried parsley
    1 1/2 teaspoon dried thyme
    1 1/4 teaspoon dried marjoram
    1/2 teaspoon sage
    1/2 teaspoon dried savory
    1/4 teaspoon crumbled dry bay leaf
    1 1/2 teaspoons celery seed
    5 peppercorns

    You can change the proportion of herbs according to your preference

    What’s next

    Crush together the herbs and spices. Pace into a small bag made from several layers of cheesecloth. Tightly tie the bag shut with string.
    Add the garni while simmering the ingredients for any soup. Take out before serving and discard. Makes 1 bouquet garni.

    Irish Cream Coffee

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    Irish Cream Coffee

    You’ve got the fireplace going, and holiday cookies fresh from the oven. The only thing missing? Coffee. “Whip” up a big mug of this special Irish treat in minutes.

    Creamy Irish Coffee

    Ingredients

    4 cups of fresh coffee
    1 cup of whipping cream.
    ½ cup of Irish whiskey.
    ¼ cup of sugar.
    2 tablespoons of Sugar.
    2 tablespoons of Irish whiskey.

    What’s next

    In a saucepan, add 4 cups of strong fresh coffee, ½ cup of Irish whiskey and ¼ cup sugar. Heat up, but do not boil.

    Whip 1 cup of whipping cream until it is light, then beat in 2 tablespoons of sugar and 2 tablespoons of whiskey. Pour the coffee into coffee mugs and spoon the cream on top. Serve.