Author: Joseph Devine
Macaroni and cheese in the year 2009 is making a come back, not only on food networks around the country but in the everyday homes of citizens like you and me. One might ask why this basic food is making its way back into fashion, but really it is simple. Macaroni and cheese is one of those foods that everyone loves, no matter what, and is a food that is easy to experiment with. You can have your basic Mac and cheese out of the box, or you can make a gourmet dish to impress your friends and family.
Here are two interesting macaroni and cheese recipes to try out:
- Spiffed-up Mac and Cheese Recipe
- Crispy Macaroni and Cheese Recipe
Spiffed-up Mac and Cheese
This recipe is for those who want to experiment with this dish, but also want it recognizable to the original. You will need a box of macaroni and cheese (any brand), a third cup of diced onion, two teaspoons of chives, a third of a cup of Gorgonzola crumbled cheese,, one egg, a third cup of bread crumbs, and two teaspoons of butter. You will first need to preheat your oven to 350F as you cook the macaroni and cheese as directed on the box. You also need to sauté the onions in butter until soft and brown, add the chives, cheese and egg. Once everything is cooked, pour it all into a loaf pan and bake for about half an hour.
Crispy Macaroni and Cheese
This crispy macaroni and cheese recipe is great, because it incorporates many different types of flavor into the old recipe. You will need a can of cream of mushroom soup (again, any brand), a half cup of milk, a half a teaspoon of mustard, a dash of black pepper, three cups of elbow pasta, two cups of grated sharp cheddar cheese, and a can of fried onions. With these ingredient, you make a thick soup and pour into casserole dish and bake it for about 20 minutes at 375-400F.
Macaroni and cheese is a great dish that does not just have to be for kids. Try your own mixture or use these recipes to add a little home comfort to your cooking.
For More Information
If you would like more macaroni and cheese recipes, other recipes, or more cooking tips, visit www.cdkitchen.com today!
Joseph Devine
Article Source: http://EzineArticles.com/?expert=Joseph_Devine
Monday, January 26, 2009
Garlic Shrimp
Author: Tami Glover
Shrimp is probably America's favorite shellfish. There is noting like the taste of hot shrimp dipped in garlic butter. Mmmm good. For most of us unless we live next-door to a shrimper or within shouting distance of the docks, we can be certain that the shrimp purchased has been frozen. It is a health issue. Fresh shrimp is highly perishable but they freeze perfectly and better than most other shellfish. When you see it in the store it has been thawed for retail sale. It's best to purchase thawed shrimp on the day it's to be served, and avoid any efforts at re-freezing. Have the shrimp wrapped with ice at the market and keep it on ice until cooking time.
Shrimp can be prepared in a few different ways. A shrimp can be prepared with the shells on, or shelled and deveined before cooking. The vein of jumbo or extra-large shrimp is dark and may contain grit so it should be removed. It can be removed with a special tool or the point of a sharp knife. In smaller shrimp, it's a matter of personal preference, and usually not worth the trouble. I will give you a little trick. (If the vein is not dark, it is clean anyway)
The biggest rule with shrimp is do not overcook. Shrimp are finished when they turn pinkish. If you overcook they will become tough. Always cook the minimum amount of time specified in a recipe and watch closely. Here is one of my favorites and it is easy to cook.
This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.
Ingredients:
* 1/3 cup butter
* 1 1/2 to 2 pounds large shrimp, peeled and deveined
* 4 to 6 medium cloves garlic, crushed and minced
* 1/3 cup chopped fresh parsley
* 2 to 3 tablespoons lemon juice
* salt, to taste
Preparation:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.
Serves 4.
I am a local chef in Chicago and I love to cook. You can visit my site at http://americanbaking.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Tami_Glover
Shrimp is probably America's favorite shellfish. There is noting like the taste of hot shrimp dipped in garlic butter. Mmmm good. For most of us unless we live next-door to a shrimper or within shouting distance of the docks, we can be certain that the shrimp purchased has been frozen. It is a health issue. Fresh shrimp is highly perishable but they freeze perfectly and better than most other shellfish. When you see it in the store it has been thawed for retail sale. It's best to purchase thawed shrimp on the day it's to be served, and avoid any efforts at re-freezing. Have the shrimp wrapped with ice at the market and keep it on ice until cooking time.
Shrimp can be prepared in a few different ways. A shrimp can be prepared with the shells on, or shelled and deveined before cooking. The vein of jumbo or extra-large shrimp is dark and may contain grit so it should be removed. It can be removed with a special tool or the point of a sharp knife. In smaller shrimp, it's a matter of personal preference, and usually not worth the trouble. I will give you a little trick. (If the vein is not dark, it is clean anyway)
The biggest rule with shrimp is do not overcook. Shrimp are finished when they turn pinkish. If you overcook they will become tough. Always cook the minimum amount of time specified in a recipe and watch closely. Here is one of my favorites and it is easy to cook.
This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.
Ingredients:
* 1/3 cup butter
* 1 1/2 to 2 pounds large shrimp, peeled and deveined
* 4 to 6 medium cloves garlic, crushed and minced
* 1/3 cup chopped fresh parsley
* 2 to 3 tablespoons lemon juice
* salt, to taste
Preparation:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.
Serves 4.
I am a local chef in Chicago and I love to cook. You can visit my site at http://americanbaking.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Tami_Glover
Saturday, January 24, 2009
Custard Recipe
Author: Shuvojit Dasgupta
There are various mouthwatering desserts which once served on your pallet lets you craving for more. One of the most popular desserts quite popular around the world for its sumptuous taste is the custard. There are varieties of custard dishes which have attained tremendous popularity for their genuine taste, smell and origin. There are various ingredients which goes into the making of a truly lip smacking custard dish and each of them stands out for their unique differences.
Generally, custards are made over a range of preparations with the usage of milk and eggs. A mix of egg yolk, sugar, vanilla and cream makes an enticing custard dish which you can savour with your friends and family. A special trait about custards is that they are cooked in various countries around the world starting from the West to the East.
If we delve into the history of custard and its first preparations, England features as the first name as its origin traces back to the fourteenth century. The English are quite popular for their superb variety of cuisines and nobody can ignore the custard for its amazing taste. The various flavours of each custard dish is so expansive in terms of variety that a book can easily be written about them. A custard gradually thickens after heating and then its taste can be enjoyed to the best of its limit.
A custard dish may also vary with relation to thickness as it can be served as a sauce filling and also as a blancmange. But though it's a foregone conclusion that all custards are sweet, it is not a true fact. The Japanese tend to savour custards which are not exactly sweet in taste. Some of the most popular varieties of custard are the plain custard, fruit custard and chocolate cream custard. A very easy way of making a chocolate cream custard dish is provided below:
Ingredients: ½ cup of chocolate in grated form
¼ sugar cup
Eggs (4)
Milk (2 Cups)
In order to make this exclusive chocolate custard dish, the chocolate chunks have to be melted in hot water. The milk has to be added, mixed well and put on the fire to be boiled. The sugar and the eggs have to be then mixed together. The milk and the chocolate have to be blended thoroughly. The entire dish has to be baked and served hot.
Shuvojit Dasgupta is a contributed writer for Batchmates.com the largest Alumni portal in India. With his research work and articles he has added an additional edge to the entertainment e-magazine BM Times. His articles reach to millions of readers every day which are varied in subjects.
Article Source: http://EzineArticles.com/?expert=Shuvojit_Dasgupta
There are various mouthwatering desserts which once served on your pallet lets you craving for more. One of the most popular desserts quite popular around the world for its sumptuous taste is the custard. There are varieties of custard dishes which have attained tremendous popularity for their genuine taste, smell and origin. There are various ingredients which goes into the making of a truly lip smacking custard dish and each of them stands out for their unique differences.
Generally, custards are made over a range of preparations with the usage of milk and eggs. A mix of egg yolk, sugar, vanilla and cream makes an enticing custard dish which you can savour with your friends and family. A special trait about custards is that they are cooked in various countries around the world starting from the West to the East.
If we delve into the history of custard and its first preparations, England features as the first name as its origin traces back to the fourteenth century. The English are quite popular for their superb variety of cuisines and nobody can ignore the custard for its amazing taste. The various flavours of each custard dish is so expansive in terms of variety that a book can easily be written about them. A custard gradually thickens after heating and then its taste can be enjoyed to the best of its limit.
A custard dish may also vary with relation to thickness as it can be served as a sauce filling and also as a blancmange. But though it's a foregone conclusion that all custards are sweet, it is not a true fact. The Japanese tend to savour custards which are not exactly sweet in taste. Some of the most popular varieties of custard are the plain custard, fruit custard and chocolate cream custard. A very easy way of making a chocolate cream custard dish is provided below:
Ingredients: ½ cup of chocolate in grated form
¼ sugar cup
Eggs (4)
Milk (2 Cups)
In order to make this exclusive chocolate custard dish, the chocolate chunks have to be melted in hot water. The milk has to be added, mixed well and put on the fire to be boiled. The sugar and the eggs have to be then mixed together. The milk and the chocolate have to be blended thoroughly. The entire dish has to be baked and served hot.
Shuvojit Dasgupta is a contributed writer for Batchmates.com the largest Alumni portal in India. With his research work and articles he has added an additional edge to the entertainment e-magazine BM Times. His articles reach to millions of readers every day which are varied in subjects.
Article Source: http://EzineArticles.com/?expert=Shuvojit_Dasgupta
Chicken Pot Pie Recipe
Author: Carolyn Larson
Isn't it funny that when you do not think your paying attention, you realize one day that you really did? For some reason I never gave it any thought that I did not know how to cook, I just knew that I did. Before my mom passed away, I really had not done much cooking, mostly just heated things up when I was hungry. But when she passed away I found that I just knew how to cook. I guess I really was paying attention when I was in the kitchen with her all that time.
Anyway I have just a Chicken Pie recipe that I would like to share, I hope you try it and I hope you like. It pretty easy. If you don't understand the recipe or have questions please send me an email and I will help.
Chicken Pot Pie
- 4 to 5 Chicken breast
- 2 boxes of Pillsbury ready made pie crust ( comes with 2 pie crust in one box)
- 1 can of cream of celery soup
- 1 can of cream of chicken and mushroom soup
- 1 small can of peas and carrots
- 1 can of diced potatoes
- 1 1/2 cans of chicken broth
Preheat oven 325 (F)
First take your Pillsbury ready made pie crust out of the fridge and let them get close to room temperature. Boil chicken breast until done, remove chicken breast from water and let cool.
Take one box of the pie crust and place both pie crust in a rectangle casserole dish, fix crust to fit flat on the bottom and up on the sides, just like a pie.
When chicken is cooled, remove skin and bones and shred into small pieces and place in casserole dish on the pis crust. Open both cans of soup, the small can of peas and carrots, the can of diced potatoes and heat up in a sauce pan, add 1 1/2 cans of broth to mixture. Heat and stir well. Don't not let boil.
When soup mixture is heat well, pour on top of chicken in the casserole dish. Take the other box of Pillsbuys pie crust, take one pie crust and cut into strips, place strips on top of chicken and soup mixture in a basket weave fashion, secure the strips to the sides of the pie crust.
Place casserole dish in the over until pie crust is light golden brown, remove from oven and let cool for about 10 minutes, serve with salad or any side dish that you want.
I hope you like this Chicken Pie. Also If you don't like the cream of chicken and mushroom soup, just use the cream of chicken, it will not change the recipe and if you don't like the peas and carrots don't add them, fix the chicken pie the way you like it, the main thing is the pie crust on the bottom the chicken and the cream of soups.
Enjoy!
I have had many home based businesses and they didn't work for me. But as I have learned over the years is that when you have a home based business, You must treat it as a business, you must get in the mind set that you are the CEO of your own business and you need to work it to make your business grow. Otherwise it won't work. So it isn't the MLM or Direct Marketing that didn't work it was you.
That can be a very hard and expensive lesson to learn. But I have learned and now I want to make sure you don't make the same mistakes I have.
Article Source: http://EzineArticles.com/?expert=Carolyn_Larson
Isn't it funny that when you do not think your paying attention, you realize one day that you really did? For some reason I never gave it any thought that I did not know how to cook, I just knew that I did. Before my mom passed away, I really had not done much cooking, mostly just heated things up when I was hungry. But when she passed away I found that I just knew how to cook. I guess I really was paying attention when I was in the kitchen with her all that time.
Anyway I have just a Chicken Pie recipe that I would like to share, I hope you try it and I hope you like. It pretty easy. If you don't understand the recipe or have questions please send me an email and I will help.
Chicken Pot Pie
- 4 to 5 Chicken breast
- 2 boxes of Pillsbury ready made pie crust ( comes with 2 pie crust in one box)
- 1 can of cream of celery soup
- 1 can of cream of chicken and mushroom soup
- 1 small can of peas and carrots
- 1 can of diced potatoes
- 1 1/2 cans of chicken broth
Preheat oven 325 (F)
First take your Pillsbury ready made pie crust out of the fridge and let them get close to room temperature. Boil chicken breast until done, remove chicken breast from water and let cool.
Take one box of the pie crust and place both pie crust in a rectangle casserole dish, fix crust to fit flat on the bottom and up on the sides, just like a pie.
When chicken is cooled, remove skin and bones and shred into small pieces and place in casserole dish on the pis crust. Open both cans of soup, the small can of peas and carrots, the can of diced potatoes and heat up in a sauce pan, add 1 1/2 cans of broth to mixture. Heat and stir well. Don't not let boil.
When soup mixture is heat well, pour on top of chicken in the casserole dish. Take the other box of Pillsbuys pie crust, take one pie crust and cut into strips, place strips on top of chicken and soup mixture in a basket weave fashion, secure the strips to the sides of the pie crust.
Place casserole dish in the over until pie crust is light golden brown, remove from oven and let cool for about 10 minutes, serve with salad or any side dish that you want.
I hope you like this Chicken Pie. Also If you don't like the cream of chicken and mushroom soup, just use the cream of chicken, it will not change the recipe and if you don't like the peas and carrots don't add them, fix the chicken pie the way you like it, the main thing is the pie crust on the bottom the chicken and the cream of soups.
Enjoy!
I have had many home based businesses and they didn't work for me. But as I have learned over the years is that when you have a home based business, You must treat it as a business, you must get in the mind set that you are the CEO of your own business and you need to work it to make your business grow. Otherwise it won't work. So it isn't the MLM or Direct Marketing that didn't work it was you.
That can be a very hard and expensive lesson to learn. But I have learned and now I want to make sure you don't make the same mistakes I have.
Article Source: http://EzineArticles.com/?expert=Carolyn_Larson
Citrus All Year Round
Author: Joseph Parish
I like to garbage garden as I call it. I will take sees that one would normally toss into the trash and plant them. The majority of the time I have a certain degree of success in growing these plants. One of them that I usually do very well with is lemons and oranges. Most citrus fruits are similar to what I am about to say.
After enjoying an orange or a lemon I will take the seeds and dry them out. Afterwards I place the seeds into a Dixie cup with some soil in it. Water it well but do not over soak the seed. Place the cup in a Ziploc baggy and sit it in a window area for some time. I generally continue to add to my Dixie cup as I eat the fruit. This provides a continuous supply of plantings.
Keep in mind that although these plants will grow fruit the fruit will be much less in abundance then if it were a tree outside. Of course you can place your trees outside in the summer time but never put them out in cold temperatures 30 degrees Fahrenheit.
Eatable landscape is one of life best pleasures and I for one do as much as I can to promote it. I have included a recipe or tow for preserving your lemons and oranges would be preserved similarly. So without any further ado let's review the recipe.
Nothing beats the taste of lemon in teas, on chicken, lamb or as an addition to soups. Just about any type of lemon can be preserved although Meyer's lemon is the fruit of choice. The most important item to keep in mind when preserving lemons is to make certain that they are completely covered with salted lemon juice. When using preserved lemons you should always rinse them off before use to remove any salty taste. You can cook with the thick peels and marinate from the pulp. If you will be using a lemon with a thick peel it can be soften by merely soaking it in lukewarm water for about three days. Change the water on a daily basis.
Ingredients
5 ripe lemons
1/4 cup of salt
Freshly squeezed lemon juice
Cut he lemons into quarters starting at the top and work down to within 1/2-inch of the bottom. Take and sprinkle the salt on the exposed flesh of the lemon and then try to reshape the fruit. Place 3 tablespoon of salt in a 1 pint Mason jar.
Pack the lemons into the jar and push them firmly to the bottom. Add additional salt and lemon Juice if needed. Keep pressing down the lemons in order to release their juices and make room for the additional lemons. In the event that the released juice is insufficient to cover the fruit you should add additional lemon juice. Leave ¼ inch of air space at the top of the jar prior to sealing it.
Now the time consuming part. Let the lemons ripen for at least 30 days in a warm location. Occasionally shake the jar to distribute the juice and salt. When it is time to use the lemons rinse them well under running water then remove any of the pulp.
An interesting note here is that you do not need to refrigerate them after opening as your persevered lemons will keep for at least a year. As an added treat I have included a fun type recipe that you can try. It is listed below.
Preserved Lemons with Bay Leaves and Cardamom
6 lemons
½ cup of kosher salt
1 tablespoon of cardamom pods
4 bay leaves
1 cup of lemon juice
Start by cutting the lemons into quarters lengthwise. You can leave the stem ends attached to them is you like. Rub the flesh of the lemons with a little of the salt. Place 2 tablespoon of salt in bottom of a quart glass jar. Next place the lemons carefully in the jar trying to alternate between the remaining salt, bay leaves and cardamom pods. Finally pour enough of the lemon juice into the jar to cover the lemons completely. Place lids on jars and let them stand for about three weeks being sure to shake the jar on a daily basis in order to distribute the salt.
These preserved lemons will keep for about 6 months in your refrigerator as long as you keep the lemon juice over them.
For more information relating to survival visit us at http://www.survival-training.info
Article Source: http://EzineArticles.com/?expert=Joseph_Parish
I like to garbage garden as I call it. I will take sees that one would normally toss into the trash and plant them. The majority of the time I have a certain degree of success in growing these plants. One of them that I usually do very well with is lemons and oranges. Most citrus fruits are similar to what I am about to say.
After enjoying an orange or a lemon I will take the seeds and dry them out. Afterwards I place the seeds into a Dixie cup with some soil in it. Water it well but do not over soak the seed. Place the cup in a Ziploc baggy and sit it in a window area for some time. I generally continue to add to my Dixie cup as I eat the fruit. This provides a continuous supply of plantings.
Keep in mind that although these plants will grow fruit the fruit will be much less in abundance then if it were a tree outside. Of course you can place your trees outside in the summer time but never put them out in cold temperatures 30 degrees Fahrenheit.
Eatable landscape is one of life best pleasures and I for one do as much as I can to promote it. I have included a recipe or tow for preserving your lemons and oranges would be preserved similarly. So without any further ado let's review the recipe.
Nothing beats the taste of lemon in teas, on chicken, lamb or as an addition to soups. Just about any type of lemon can be preserved although Meyer's lemon is the fruit of choice. The most important item to keep in mind when preserving lemons is to make certain that they are completely covered with salted lemon juice. When using preserved lemons you should always rinse them off before use to remove any salty taste. You can cook with the thick peels and marinate from the pulp. If you will be using a lemon with a thick peel it can be soften by merely soaking it in lukewarm water for about three days. Change the water on a daily basis.
Ingredients
5 ripe lemons
1/4 cup of salt
Freshly squeezed lemon juice
Cut he lemons into quarters starting at the top and work down to within 1/2-inch of the bottom. Take and sprinkle the salt on the exposed flesh of the lemon and then try to reshape the fruit. Place 3 tablespoon of salt in a 1 pint Mason jar.
Pack the lemons into the jar and push them firmly to the bottom. Add additional salt and lemon Juice if needed. Keep pressing down the lemons in order to release their juices and make room for the additional lemons. In the event that the released juice is insufficient to cover the fruit you should add additional lemon juice. Leave ¼ inch of air space at the top of the jar prior to sealing it.
Now the time consuming part. Let the lemons ripen for at least 30 days in a warm location. Occasionally shake the jar to distribute the juice and salt. When it is time to use the lemons rinse them well under running water then remove any of the pulp.
An interesting note here is that you do not need to refrigerate them after opening as your persevered lemons will keep for at least a year. As an added treat I have included a fun type recipe that you can try. It is listed below.
Preserved Lemons with Bay Leaves and Cardamom
6 lemons
½ cup of kosher salt
1 tablespoon of cardamom pods
4 bay leaves
1 cup of lemon juice
Start by cutting the lemons into quarters lengthwise. You can leave the stem ends attached to them is you like. Rub the flesh of the lemons with a little of the salt. Place 2 tablespoon of salt in bottom of a quart glass jar. Next place the lemons carefully in the jar trying to alternate between the remaining salt, bay leaves and cardamom pods. Finally pour enough of the lemon juice into the jar to cover the lemons completely. Place lids on jars and let them stand for about three weeks being sure to shake the jar on a daily basis in order to distribute the salt.
These preserved lemons will keep for about 6 months in your refrigerator as long as you keep the lemon juice over them.
For more information relating to survival visit us at http://www.survival-training.info
Article Source: http://EzineArticles.com/?expert=Joseph_Parish
Wednesday, January 14, 2009
Cheesy Cauliflower Casserole
Whatever happened to broccoli's lesser cousin? YES, I'm talking about cauliflower. It seems apparent that broccoli has made it to superstar status with all of it's health benefits and new wave recipe revival. Unfortunately, the same can't be said about cauliflower. Of course, most people have heard of cauliflower and that it can typically be steamed and served with butter; too boring for most and obviously unappealing. Another crushing blow to cauliflower's reputation are complaints about greater flatulence associated with consuming it, compared to broccoli. Well, I must say, if I were personified as a cauliflower I certainly would have low self esteem, depression, and be in definite need of a boost knowing my reputation.
Well, don't fret cauliflower! I bring renaissance to your dark ages and a rebirth to the dinner table. All kidding aside, this dish has the "Knock ya socks off" taste we all look for, while being simple to make. If you can look past it's gaseous nature (or take "Beano" for relief), this dish is certain to impress all those eating it. Give this recipe a try and make your cauliflower happy once again!
Difficulty (Scale from 1-10): 6
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
1/2 cup of olive oil
1 head of cauliflower cut into bite sized pieces (6-7 cups uncooked)
1 large Vidalia onion - chopped
1/4 teaspoon of crushed red pepper
1 teaspoon of salt
2 eggs
1/2 cup of mayonnaise
1 can (10.75 ounces) cream of mushroom soup
4 ounces (1/4 pound) sharp cheddar cheese - shredded
4 ounces (1/4 pound) mozzarella cheese - shredded
1 teaspoon of black pepper
Preparation
Preheat oven to 350 degrees Fahrenheit
In a skillet over medium heat add olive oil, cauliflower, onion, red pepper, and salt. Sauté briefly then cover until cauliflower becomes tender (approximately 15-20 minutes), stirring occasionally.
In a medium sized bowl, whisk eggs and mayonnaise together, then whisk in cream of mushroom soup. Next, mix in cheddar cheese, mozzarella cheese and black pepper.
In a casserole dish add cauliflower mixture and evenly spread along the bottom of the dish. Add egg and cheese mixture on top of cauliflower, spreading evenly.
Place uncovered casserole dish in oven and bake for 30-40 minutes or until cooked. The casserole will be cooked when the surface boils and congeals slightly.
Enjoy your meal!
About the author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.
Article Source: http://EzineArticles.com/?expert=Peter_Alfieri
Well, don't fret cauliflower! I bring renaissance to your dark ages and a rebirth to the dinner table. All kidding aside, this dish has the "Knock ya socks off" taste we all look for, while being simple to make. If you can look past it's gaseous nature (or take "Beano" for relief), this dish is certain to impress all those eating it. Give this recipe a try and make your cauliflower happy once again!
Difficulty (Scale from 1-10): 6
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
1/2 cup of olive oil
1 head of cauliflower cut into bite sized pieces (6-7 cups uncooked)
1 large Vidalia onion - chopped
1/4 teaspoon of crushed red pepper
1 teaspoon of salt
2 eggs
1/2 cup of mayonnaise
1 can (10.75 ounces) cream of mushroom soup
4 ounces (1/4 pound) sharp cheddar cheese - shredded
4 ounces (1/4 pound) mozzarella cheese - shredded
1 teaspoon of black pepper
Preparation
Preheat oven to 350 degrees Fahrenheit
In a skillet over medium heat add olive oil, cauliflower, onion, red pepper, and salt. Sauté briefly then cover until cauliflower becomes tender (approximately 15-20 minutes), stirring occasionally.
In a medium sized bowl, whisk eggs and mayonnaise together, then whisk in cream of mushroom soup. Next, mix in cheddar cheese, mozzarella cheese and black pepper.
In a casserole dish add cauliflower mixture and evenly spread along the bottom of the dish. Add egg and cheese mixture on top of cauliflower, spreading evenly.
Place uncovered casserole dish in oven and bake for 30-40 minutes or until cooked. The casserole will be cooked when the surface boils and congeals slightly.
Enjoy your meal!
About the author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.
Article Source: http://EzineArticles.com/?expert=Peter_Alfieri
Bread Pudding With Pisco Brandy Sauce
This is a recipe that has been in my family for many years. My grandmother spent some time in South America and adapted her bread pudding recipe after learning of Pisco Brandy. Pisco brandy comes from Peru. Centuries ago under Spanish control, Peru used to ship this liquor to the colonies of Spain from the port of Pisco; which eventually gave it's name to the grape brandy. Presently, great-quality pisco is full of body, bouquet, and most importantly flavor; pisco continues to be a vital element in Peruvian cuisine.
I've always regarded this recipe as rare and unique. This is the kind of dessert you can be proud of, knowing your guests have probably never had such an indulgence.
Difficulty (Scale from 1-10): 6
Serves: 6
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Total Time: 45 minutes
Ingredients for Pudding
2 cups of granulated sugar
5 extra large eggs - beaten
2 cups of heavy cream
1 tablespoon of vanilla extract
1 cup of golden raisins
3 cups of cubed Italian bread (lightly packed) - allowed to stale overnight
1/4 cup (1/2 stick) salted butter
Ingredients for Sauce
8 ounces of heavy cream
3 egg yolks
2 tablespoons light brown sugar
4 ounces of Pisco brandy
Preparation of Bread Pudding
Preheat oven to 350 degree Fahrenheit
Mix together granulated sugar, eggs, cream, and vanilla in a bowl. Pour over cubed bread, then add raisins. Mix and let sit for 10-15 minutes.
In another bowl mix brown sugar and butter together.
Pour bread mixture into greased muffin tin. Sprinkle the mixture of brown sugar over the top of the bread mixture and bake for 25-35 minutes or until set. Remove from oven and cool.
Remove from tin and serve topped with Pisco brandy sauce.
Preparation of Sauce
Mix all ingredients in a basin. Set basin over a sauce pan of boiling water and whisk steadily until mixture thickens then pour over bread pudding. Serve warm or cold.
Enjoy your pudding!
About the author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.
Article Source: http://EzineArticles.com/?expert=Peter_Alfieri
I've always regarded this recipe as rare and unique. This is the kind of dessert you can be proud of, knowing your guests have probably never had such an indulgence.
Difficulty (Scale from 1-10): 6
Serves: 6
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Total Time: 45 minutes
Ingredients for Pudding
2 cups of granulated sugar
5 extra large eggs - beaten
2 cups of heavy cream
1 tablespoon of vanilla extract
1 cup of golden raisins
3 cups of cubed Italian bread (lightly packed) - allowed to stale overnight
1/4 cup (1/2 stick) salted butter
Ingredients for Sauce
8 ounces of heavy cream
3 egg yolks
2 tablespoons light brown sugar
4 ounces of Pisco brandy
Preparation of Bread Pudding
Preheat oven to 350 degree Fahrenheit
Mix together granulated sugar, eggs, cream, and vanilla in a bowl. Pour over cubed bread, then add raisins. Mix and let sit for 10-15 minutes.
In another bowl mix brown sugar and butter together.
Pour bread mixture into greased muffin tin. Sprinkle the mixture of brown sugar over the top of the bread mixture and bake for 25-35 minutes or until set. Remove from oven and cool.
Remove from tin and serve topped with Pisco brandy sauce.
Preparation of Sauce
Mix all ingredients in a basin. Set basin over a sauce pan of boiling water and whisk steadily until mixture thickens then pour over bread pudding. Serve warm or cold.
Enjoy your pudding!
About the author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.
Article Source: http://EzineArticles.com/?expert=Peter_Alfieri
Friday, January 2, 2009
Grilled Stuffed Chicken With Olive and Caper Puree
I came up with this recipe because chicken breast by itself is rather bland in flavor. After several attempts, I finally came up with this full flavor yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish. This recipe is sure to be a big hit with freinds or family.
Difficulty (Scale from 1-10): 6
Makes: 6 servings
Ingredients
1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food
Preparation of Chicken Breasts
Fillet each half of chicken breast, making sure not to cut completely through; this will provide a pocket for you to stuff the puree.
Preparation of Olive Caper Puree
In a blender or food processor add olives, capers, garlic, crushed red pepper, black pepper, salt, parsley, and olive oil. Blend to make puree and make sure that the mixture is uniform. You may add more olive oil sparingly so mixture can blend better.
Stuffing and Grilling Chicken
Stuff each pocket of the chicken liberally with olive & caper puree. Close pocket with toothpicks.
Brush olive oil over the entire outer surface of the chicken, then add salt and pepper sparingly to the newly brushed olive oil.
Then grill your your chicken over medium heat until cooked and serve (remember to remove the toothpicks).
Enjoy your meal
Author:
Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.
Difficulty (Scale from 1-10): 6
Makes: 6 servings
Ingredients
1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food
Preparation of Chicken Breasts
Fillet each half of chicken breast, making sure not to cut completely through; this will provide a pocket for you to stuff the puree.
Preparation of Olive Caper Puree
In a blender or food processor add olives, capers, garlic, crushed red pepper, black pepper, salt, parsley, and olive oil. Blend to make puree and make sure that the mixture is uniform. You may add more olive oil sparingly so mixture can blend better.
Stuffing and Grilling Chicken
Stuff each pocket of the chicken liberally with olive & caper puree. Close pocket with toothpicks.
Brush olive oil over the entire outer surface of the chicken, then add salt and pepper sparingly to the newly brushed olive oil.
Then grill your your chicken over medium heat until cooked and serve (remember to remove the toothpicks).
Enjoy your meal
Author:
Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.
Brick Seasoned Grilled Chicken With Garlic and Herbs
This is a great way to deep season chicken breast. The weight of the bricks forces the seasoning deep into the meat. There are only a few easy steps involved in making this tasty dish. Grill this dish inside or out, either way it will impress all those eating it.
Difficulty (Scale from 1-10): 7
Makes: 8 servings
Ingredients
4 cloves of garlic
3/4 cup (packed) fresh Italian parsley
1/4 (packed) fresh basil
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1 teaspoon of salt
1/2 - 3/4 cup of olive oil
4 boneless skinless chicken breast, cut in half
6-8 bricks wrapped in foil
Preparation of Seasoning
In a blender or food processor combine garlic, parsley, basil, salt, red pepper, and black pepper.
Slowly add olive oil, once uniformly thick paste is attained stop adding the oil.
Taste mixture, it should be slightly salty, if not add more salt until the paste tastes slightly salty.
Preparation of Chicken
Completely coat each half breast with the newly made paste using a generous amount.
Then wrap the newly coated breast with plastic wrap, making an air-tight seal.
Wrap again with plastic wrap, so there are two independent layers of plastic wrap.
Place wrapped chicken in a flat (or very shallow) cooking pan. Place another pan on top of the pan containing the chicken.
Place as many bricks as you can on the top pan.
Note: be sure that the top pan will allow the weight of the bricks to press onto the chicken breast underneath it.
Place pans with bricks into the refrigerator for at least 8 hours and no more than 24 hours.
Remove chicken from plastic wrap and grill!
Enjoy your meal!
Author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com. Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also fetured on the TV show. Be sure to check out other recipes on the show's website.
Difficulty (Scale from 1-10): 7
Makes: 8 servings
Ingredients
4 cloves of garlic
3/4 cup (packed) fresh Italian parsley
1/4 (packed) fresh basil
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1 teaspoon of salt
1/2 - 3/4 cup of olive oil
4 boneless skinless chicken breast, cut in half
6-8 bricks wrapped in foil
Preparation of Seasoning
In a blender or food processor combine garlic, parsley, basil, salt, red pepper, and black pepper.
Slowly add olive oil, once uniformly thick paste is attained stop adding the oil.
Taste mixture, it should be slightly salty, if not add more salt until the paste tastes slightly salty.
Preparation of Chicken
Completely coat each half breast with the newly made paste using a generous amount.
Then wrap the newly coated breast with plastic wrap, making an air-tight seal.
Wrap again with plastic wrap, so there are two independent layers of plastic wrap.
Place wrapped chicken in a flat (or very shallow) cooking pan. Place another pan on top of the pan containing the chicken.
Place as many bricks as you can on the top pan.
Note: be sure that the top pan will allow the weight of the bricks to press onto the chicken breast underneath it.
Place pans with bricks into the refrigerator for at least 8 hours and no more than 24 hours.
Remove chicken from plastic wrap and grill!
Enjoy your meal!
Author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com. Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also fetured on the TV show. Be sure to check out other recipes on the show's website.
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