YumSugar

Turkey Roulade Two Ways - Beginner and Expert

YumSugar — Wed, 18 Nov 2009 05:50:33 -0800

This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result? A platter that looks more elaborate and grand than any run-of-the-mill roasted turkey.

Ironically, despite the dish's opulent appearance, a roulade is rather simple, and can make for an ideal entree at a beginner's Thanksgiving. Lean on gourmet canned vegetables, like marinated artichokes and mushrooms, to create the filling for your rolled turkey. Or, if you're up to the challenge, make a traditional roulade that's served with from-scratch stuffing and a cider gravy. Does either interest you? Then read more.

Stuffed Squash Two Ways - Beginner and Expert

YumSugar — Wed, 11 Nov 2009 05:50:12 -0800

If you're attending a potluck this Thanksgiving and have been assigned to bring a side, be sure to pick something that's classic yet breaks just enough from the norm, so you know there won't be repeated dishes on the table.

Why not spring for the always stress-free and elegant course known as stuffed squash? Keep it simple and fill the gourd with an Italian-inspired medley of sausage, garlic, peppers, and cheese. Alternately, add another layer of texture by simmering couscous, then fluffing it into a sweet-savory dressing of ground beef, onions, cranberries, and walnuts. For a Thanksgiving side - or everyday meal! - that's sophisticated yet straightforward, keep reading.

Sweet Potato Casserole Two Ways - Beginner and Expert

YumSugar — Wed, 19 Nov 2008 05:30:20 -0800

For Thanksgiving, sweet potato casserole is a surefire winner: those who don't eat vegetables and kids who won't eat yams will happily sink their forks into this delicious casserole. While the toppings vary based on the recipe, the concept is the same: creamy, puréed, sugar-tinged sweet potatoes with nuts, glaze, or marshmallows on top. These two variations are similar, but the expert version, with its nutty topping, requires an extra step and a food processor. To see both recipes, read more.

Beginner Sweet Potato Casserole
From Taste of Home

Ingredients

Casserole:
2-1/4 to 2-1/2 pounds (about 4 cups) sweet potatoes, cooked, peeled and mashed
1/3 cup butter, melted
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup sugar
Topping:
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted

Directions

In a large mixing bowl, combine mashed potatoes, butter, eggs, milk, vanilla extract and sugar.
Spread into a greased 1-1/2-qt. casserole.
For topping, combine all ingredients and sprinkle over potatoes.
Bake at 375°F for 25 minutes or until heated through.

Serves 6 to 8.

Print recipe with images | without images

Expert Sweet Potato Casserole
From Saveur

Ingredients

4 lbs. sweet potatoes
1⁄2 cup evaporated milk
1⁄2 cup sugar
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄2 tsp. ground allspice
2 eggs, beaten
3⁄4 cup roasted salted cashews
1⁄2 cup light brown sugar
3 tbsp. flour
2 cups mini marshmallows

Directions

Heat oven to 400°F. Place sweet potatoes on a parchment paper-lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.
Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl.
Whisk in evaporated milk, sugar, 4 tablespoons of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-quart oval baking dish.
In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground.
Crumble cashew mixture over half of casserole; top other half with marshmallows.
Bake until marshmallows are golden brown, about 30 minutes.

Serves 8 to 10.

Print recipe with images | without images

Come Party With Me: Baby Shower - Menu

partysugar — Tue, 07 Oct 2008 09:00:09 -0700

When hosting a baby shower, be sure to consult the mother-to-be before selecting a menu. Her appetite may have changed, so ask her what she wants to enjoy at the party. My pal Denise has requested a delicious spread of savory brunch dishes. Thus the menu will consist of a crisp breakfast pizza made with hash browns and two types of cheese, home fries with peppers and onions, and crunchy slices of fried bacon. The pizza recipe calls for sausage, but I'll make a couple pork-less pies for the vegetarians in attendance.

Supplement the homemade items with easy, grocery store additions. Fresh fruit, plain yogurt, and an assortment of breads are delightful finishing touches. To experiment with these mouth-watering breakfast recipes, read more.

Breakfast Pizza
From Taste of Home

Ingredients

1 tube (4 ounces) refrigerated crescent rolls
1/4 pound bulk pork sausage or 4 pork sausage links, sliced
1/2 cup frozen shredded hash brown potatoes, thawed
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
1/2 cup shredded cheddar cheese
2 eggs
2 tablespoons 2% milk
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese

Directions

Separate crescent dough into four triangles; arrange on a ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly; seal perforations.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
In a small bowl, whisk the eggs, milk and pepper.
Pour over pizza; sprinkle with Parmesan cheese.
Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices.

Serves 2.

Print recipe with images | without images

Home Fries with Peppers and Onions
From Rachael Ray

Ingredients

2 1/2 pounds red skinned potatoes
3 tablespoons extra-virgin olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon grill seasoning (recommended: McCormick's Montreal Steak Seasoning)
2 teaspoons sweet paprika

Directions

Preheat oven to 500 degrees F.
Coarsely chop potatoes and transfer to a nonstick cookie sheet.
Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula.M/li>
Serve hot.

Serves 4.

Print recipe with images | without images

Fried Bacon
From Martha Stewart

Ingredients

1 pound bacon

Directions

Heat a cast-iron or other heavy skillet over medium heat.
When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes.
Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
Drain and reserve fat for another use, and repeat with remaining bacon. Drain bacon on paper towels. Serve immediately.

Makes 1 pound.

Print recipe with images | without images

Linguine With Clams Two Ways - Beginner and Expert

YumSugar — Fri, 12 Sep 2008 13:00:35 -0700

Linguine with clams: The dish is an Italian classic for a reason - because it's a crowd pleaser. Once upon a time, I didn't enjoy eating clams, but I would make an exception for linguine con vongole. The bounciness of the clams, the briny flavors, the chewy linguine flavored with white wine all come together to make the ultimate comfort dish. Both of these dishes are relatively simple, but the second recipe calls for fresh clams, which then get a treatment on the grill. If you're unsure of your cooking level, you might try the first recipe, and then follow it up a few weeks later with the second. To see both, read more.

Beginner Linguine With Clams
From Taste of Home

Ingredients

4 ounces uncooked linguine
3/4 chopped green pepper
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive or vegetable oil
1 tablespoon butter
1/4 to 1/3 cup clam juice
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon salt
Pepper
Crushed red pepper flakes
1 can or 6-1/2 ounces minced clams, drained

Directions

Cook pasta according to package directions.
In a small skillet, sauté the green pepper, onion and garlic in oil and butter until almost tender.
Stir in the clam juice, basil, salt, pepper, and red pepper flakes. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 to 7 minutes.
Stir in clams, and heat through.
Drain pasta and transfer to a bowl. Pour sauce over pasta, tossing to coat.

Serves 2.

Print recipe with images | without images

Expert Clam Linguine
From Bon Appétit

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 1/2 teaspoons finely grated lemon peel, divided
3/4 teaspoon dried crushed red pepper
1 1/3 cups Sauvignon Blanc or other non-oaky white wine
2 1/2 tablespoons fresh lemon juice
3 canned anchovy fillets, minced
2 tablespoons chopped fresh Italian parsley, divided
Coarse kosher salt
4 dozen small clams (such as littleneck), scrubbed
12 ounces linguine
Lemon wedges (for garnish)

Directions

Heat olive oil in small deep saucepan over medium-low heat.
Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes.
Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes.
Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt.
Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes.
Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

Serves 4.

Print recipe with images | without images

Source and Source

Greek Salad Two Ways - Beginner and Expert

YumSugar — Fri, 15 Aug 2008 13:00:09 -0700

A Greek salad is a dish every home cook should master: In Summer the hearty dish is a meal of its own! While a Greek salad traditionally has certain key ingredients, such as tomato, feta cheese, olives, and onions, the term can be used liberally, and you can experiment by adding Mediterranean elements like cucumbers, spinach, shrimp, lamb, etc.

To get you started, I've found two recipes. The first is perfect for someone who has limited time or patience in the kitchen; it simply requires chopping and tossing. The second salad toys with texture, employing gelatin to whip the feta into an airy mousse. Get both recipes when you read more.

Beginner Greek Salad
From Taste of Home magazine

Ingredients

2 large tomatoes, chopped
3/4 cup chopped cucumber
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup crumbled feta or blue cheese
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives
1/2 cup Italian salad dressing
1/8 teaspoon dried oregano
Leaf lettuce, optional

Directions

In a bowl, combine the first seven ingredients.
Just before serving, add salad dressing and oregano; toss to coat.
Serve in a lettuce-lined bowl if desired.

Serves 6.

Print recipe with images | without images

Expert Greek Salad
From Food and Wine magazine

Ingredients

6 ounces Greek feta cheese, crumbled (1 1/2 cups)
1/2 cup heavy cream
3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons of water
Freshly ground white pepper
2 1/2 pounds mixed heirloom tomatoes, sliced, quartered or halved
Fleur de sel and coarsely ground black pepper
1/4 cup extra-virgin olive oil
16 pitted kalamata olives, halved
1/4 cup thinly sliced red onion
1 tablespoon chopped fresh oregano

Directions

In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.
Bring the feta mousse back to room temperature, about 20 minutes.
Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper.
Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve.

Serves 4.

Print recipe with images | without images

Come Party With Me: Boy's Birthday - Menu

partysugar — Tue, 22 Jul 2008 09:00:45 -0700

For a boy's birthday party on Alcatraz, pack a portable feast of special dishes that wouldn't normally be found in the common ten year olds lunch box. Keep things simple with easy to eat chicken salad pitas. On the side offer a pasta salad packed with salami and cheese and small bags of chips (let each boy select their favorite bag of chips). Don't forget to pack snacks in case they get hungry while on the tour. Cheese and crackers, crunchy trail mix, and homemade fruit roll ups are filling without being too sweet.
For these kid-friendly recipes, read more.

Chicken Salad Pitas
From Martha Stewart Kids

Ingredients

3 stalks celery, 1 coarsely chopped and 2 thinly sliced
1 medium sweet yellow onion, coarsely chopped
1 carrot, coarsely chopped
2 sprigs fresh thyme
1 1/2 teaspoons salt, plus more for seasoning
2 (12 ounces total) boneless, skinless chicken breasts
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground pepper
1/2 cup slivered almonds, toasted
1 cup (from one 11-ounce can) canned mandarin orange segments
8 (6 or 8 inch) pita breads
8 lettuce leaves

Directions

Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with two forks. Discard contents of pan.
Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper.
Stir in chicken, sliced celery, and almonds. Gently fold in orange segments.
Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad.

Makes 8; Serves 4 to 6.

Print recipe with images | without images

Pasta Salad
From Giada De Laurentiis

Ingredients

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Pasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Make vinaigrette: in a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped.
With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Serves 4-6.

Print recipe with images | without images

Trail Mix
From Taste of Home magazine

Ingredients

1 package (16 ounces) banana-nut granola
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 can (12 ounces) honey roasted peanuts

Directions
In a large bowl, combine all of the ingredients. Store in an airtight container.

Makes about 8-10 cups.

Print recipe with images | without images

Fruit Roll Up
From Better Homes and Garden magazine

Ingredients

1 6-ounce package dried apples
1-1/4 cups water
1/4 cup sugar

Directions

Turn on oven to 300 degree F.
In a medium saucepan, combine all ingredients. Bring to boiling; reduce heat.
Cover and simmer about 15 minutes or until fruit is very tender. Drain off any liquid.
Blend in a food processor. Line a 15 x 10 x 1-inch baking pan with foil. Spray with nonstick coating.
Spread fruit in thin, even layer over foil and bake for 35 minutes.
Without opening the door, turn off oven and let dry overnight.
Lift foil and fruit leather off pan. Remove leather from foil; roll it up and wrap in waxed paper.
The fruit leather will keep in refrigerator up to 3 months or in the freezer up to 6 months.

Makes 1 large 15x10 inch fruit roll up.

Print recipe with images | without images

Watermelon Bombe Two Ways - Beginner and Expert

partysugar — Fri, 23 May 2008 13:00:56 -0700

With its layers of colorful ice cream and pretty shape, a bombe is a stunning Summer dessert. Bombes are made by spreading softened ice cream into a mold, one flavor at a time. After the entire dessert is frozen solid, the bombe is unmolded, sliced, and served. A watermelon bombe is such a fun and popular style that I've found two recipes for you to check out. The first, more simple version involves sherbet and chocolate chips. The second, more sophisticated variation involves ice cream and chocolate wafers. Both make a visually cool dessert so get the recipes when you read more.

Beginner Watermelon Bombe
From Taste of Home magazine

Ingredients

About 1 pint lime sherbet
About 1 pint pineapple sherbet
About 1-1/2 pints raspberry sherbet
1/4 cup miniature semisweet chocolate chips

Directions

Line a 1-1/2-quart mixing bowl with plastic wrap.
Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm.
Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. Lime and pineapple sherbet layers should be thin.
Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert.
Remove bowl and peel off plastic wrap. Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.

Serves 8.

Print recipe with images | without images

Expert Watermelon Bombe
From Martha Stewart

Ingredients

2 pints pistachio ice cream
1 pint vanilla ice cream, recipe below
1 quart watermelon sorbet, recipe below
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake, recipe below

Directions

Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

Serves 12.

Vanilla Ice Cream

2 vanilla beans
2 cups milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups very cold heavy cream
1 teaspoon pure vanilla extract

Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.

Makes 1 1/2 quarts.

Watermelon Sorbet

1 cup sugar
1 tablespoon white creme de menthe, or Campari (optional)
3 cups ripe watermelon flesh

Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

Makes 1 quart.

Vanilla Sponge Cake

For the Watermelon Bombe, use a half batch of this recipe: Divide the batter between two six-inch-round layer-cake pans, and bake for thirty-five minutes. Use one layer for the bombe, and freeze the second layer for later use.

Unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup sugar
Pinch of salt

Heat oven to 350 degrees.Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together flour and cornstarch; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use.

Makes one 9-inch-square cake.

Print recipe with images | without images

Come Party With Me: St. Patrick's Day - Menu

partysugar — Tue, 11 Mar 2008 08:28:31 -0700

Even though Aimee's St. Patrick Day party starts after dinner, she's planning on providing guests with a small selection of Irish inspired snacks. It's always nice to have some food on hand, especially when heavy drinking is involved. This menu twists classic Irish flavors – cheddar cheese, dark beer, corned beef, and smoked salmon - into modern favorites.

An Irish cheddar and stout fondue is gooey and decadent. Smoked salmon puffs are easy to make in advance and divinely addicting. Reuben roll ups are the perfect drunk food because they taste like an Irish pizza pocket. For all of these wonderful recipes, read more.

Irish Cheddar and Stout Fondue
From Bon Appetit magazine

Ingredients

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Directions

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl.
Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat.
Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired.
Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Serves 6.

Print recipe with images | without images

Smoked Salmon-Stuffed Puffs
From Food and Wine magazine

Ingredients

Puffs
1 cup water
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
Filling
1/2 pound sliced smoked salmon
1/4 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Directions

Make the puffs: preheat the oven to 400° and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.
In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined.
Return to the heat and cook over moderate heat, stirring, for 1 minute.
Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250°.
With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.
Meanwhile, make the filling: in a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco.
Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.

Serves 10-12.

Make ahead: the unfilled baked puffs can be frozen for up to 1 month; recrisp in a 325° oven. The filling can be refrigerated for up to 3 days.

Print recipe with images | without images

Reuben Roll-Ups
From Taste of Home magazine

Ingredients

1 (13.8 ounce) package refrigerated pizza crust
1 cup sauerkraut, drained
1 tablespoon thousand island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved

Directions

Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles.
Combine sauerkraut and salad dressing.
Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up.
Place with seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.

Serves 8.

Print recipe with images | without images

Fast & Easy Dinner: Chicken N Biscuits

partysugar — Tue, 06 Nov 2007 05:28:33 -0800

Purchasing cooked chicken breasts from the grocery store is one of my no fail, quick fix meal planning tips. There are so many different things you can do with a piece of cooked chicken. Tonight let's pair the cooked chicken with vegetables, cheese, and biscuits for a rapid version of the classic chicken and biscuits dish. This meal is comforting and homey at the same time, so it's the perfect remedy for a long hard day. Get the super simple recipe when you read more

Chicken N Biscuits
From Taste of Home magazine

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional)
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions

In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 400 for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture.
Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

Serves 6.

Print recipe with images | without images