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Member Since: 07/31/2007
May 23 12 11:35 AM
Cooking Light Fresh Food Fast, Oxmoor House
Photo by: Photo: Oxmoor House
This savory salad epitomizes the
concept of fresh food fast. It's quick and easy and loaded with
flavorful ingredients such as crisp-tender asparagus, perfectly cooked
pink salmon, red onion, and a refreshing lemon juice–based vinaigrette.
It received our highest Test Kitchens rating.
Prep: 3 minutes; Cook: 18 minutes
1. Preheat broiler.
2. Bring 6 cups water to a boil in a large saucepan. Add asparagus;
cook 3 minutes or until crisp-tender. Remove asparagus from water with
tongs or a slotted spoon, reserving water in pan. Plunge asparagus into
ice water; drain and set aside.
3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
4. While orzo cooks, sprinkle fillet evenly with salt and pepper.
Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5
minutes or until fish flakes easily when tested with a fork or until
desired degree of doneness. Using 2 forks, break fish into large chunks.
Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a
large bowl; toss gently to coat.
Member Since: 04/11/2010
May 24 12 12:33 AM
Add a sweet and sour twist to your family’s Mid-Eastern dinner! Serve these delicious kabob packets filled with chicken, bell peppers and pineapple that are steamed on the grill - ready in 40 minutes. From eatbetteramerica.
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May 24 12 11:45 PM
"Hearty and rich enough to satisfy the most die-hard of meat eaters...and the perfect touch of truffle oil to round out the
finish," praises Nutrition Editor, Sidney Fry.
Yield: 8 servings (serving size: 1 piece)
1. Heat olive oil in a large Dutch oven over medium-high
heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4
cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until
mushrooms release moisture and begin to brown. Stir in wine; cook 3
minutes or until liquid almost evaporates, stirring frequently. Remove
from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon
2. Combine milk and bay leaf in a heavy saucepan; cook over
medium-high heat to 180° or until tiny bubbles form around edge (do not
boil). Remove from heat; cover and let stand 10 minutes. Strain mixture
through a sieve into a bowl; discard bay leaf. Set aside.
3. Melt butter in saucepan over medium heat. Add remaining 3 cups
cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring
with a whisk until blended. Cook 1 minute, stirring constantly;
gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes
or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon
pepper, and nutmeg.
4. Preheat oven to 350°.
5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon
black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x
7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3
noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4
cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top
with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups
mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1
cup ricotta (dish will be very full); spread remaining sauce over top.
Cover with foil; place baking dish on a baking sheet. Bake at 350° for
30 minutes. Remove from oven; increase oven temperature to 450°. Uncover
the lasagna, and sprinkle with remaining 1/2 cup mozzarella and
remaining 1/2 cup Parmesan; bake an additional 10 minutes or until
May 26 12 10:16 AM
Habanero peppers are fiery hot, so handle
them carefully. In this dish, you simply pierce the chile with a fork
and float it in the broth as the soup cooks. Remove it with a slotted
spoon before serving. If you prefer milder heat, use the same technique
with a jalapeño.
1. Cook bacon in a large skillet over medium heat until
crisp. Add onion, garlic, and mushrooms to pan; cook 5 minutes, stirring
frequently. Set aside.
2. Remove and discard giblets and neck from chicken. Place chicken
and thyme in a large Dutch oven over medium heat. Cover with 4 1/2
quarts cold water; bring to a simmer. Skim fat from surface; discard.
Remove stems and center ribs from Swiss chard. Coarsely chop stems and
ribs; reserve leaves. Add stems, ribs, and next 5 ingredients (through
apple) to pan; bring to a simmer. Pierce habanero with a fork; add to
pan. Cook 35 minutes or until chicken is done.
3. Remove chicken from pan; cool slightly. Remove chicken from bones;
chop meat. Discard bones, thyme sprig, and habanero. Strain barley
mixture through a sieve over a bowl. Reserve 4 cups of broth for another
use. Return remaining 6 cups broth to pan; bring to a boil. Cook 10
minutes. Return chicken and barley mixture to pan; bring to a simmer.
Add mushroom mixture. Cook 2 minutes or until thoroughly heated. Stir in
3/4 teaspoon salt and black pepper.
4. To prepare pesto, cook Swiss chard leaves in boiling water 2
minutes. Drain and rinse under cold water; drain. Place leaves, walnuts,
and remaining ingredients in a food processor; process until smooth.
Serve with soup.
May 26 12 10:24 AM
Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi.
1. Cut steak across grain into 1/4-inch slices; cut slices
into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine
steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.
2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to
wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2
minutes or until lightly browned. Spoon cooked steak mixture into a
bowl. Repeat procedure with remaining 1 tablespoon canola oil and
remaining steak mixture. Sprinkle with remaining onions and sesame
seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1
tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.
May 26 12 3:19 PM
These open-faced dumplings are a staple of Hong Kong dim sum. Round gyoza skins work best here. If you can't find them, cut square wonton wrappers into circles using a three-inch biscuit cutter. Lining the bamboo steamer with cabbage leaves ensures the dumplings won't stick. To vary the texture and taste, top each dumpling with lump crabmeat or a small piece of scallop instead of shrimp, and dot with hoisin sauce instead of hot sauce.
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor. Add onions and next 5 ingredients (through 4 ounces shrimp); process 10 seconds or until finely chopped.
2. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each skin. Moisten edges of skin with water. Gather up and crimp edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Place 1 shrimp piece on top of filling, pressing gently into filling. Place dumpling on a baking sheet; cover loosely with a damp towel to prevent drying. Repeat procedure with remaining skins and filling.
3. Line each tier of a 2-tiered bamboo steamer with 2 cabbage leaves. Arrange 12 dumplings, 1 inch apart, over cabbage in each steamer basket. Stack tiers, and cover with steamer lid.
4. Add water to skillet to a depth of 1 inch, and bring to a boil. Place steamer in pan, and steam dumplings for 15 minutes or until done. Remove dumplings from steamer, and spoon 1/8 teaspoon sambal oelek onto each dumpling. Discard cabbage.
May 28 12 2:18 PM
High-quality Parmigiano-Reggiano cheese and fresh sage add robust flavors to lean pork chops. Serve with sautéed Swiss chard and creamy polenta for a quick weeknight dinner.
1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
3. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.
May 29 12 11:27 AM
This spicy sauce works equally well with fish or pork.
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
May 30 12 6:22 PM
Braising the ingredients together in the sauce for a few extra minutes blends the flavors and makes the seafood very tender. We liked the fresh Chinese noodles found in the produce section the best, but any Asian noodle will do.
Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.
Combine broth and next 4 ingredients (through pepper), stirring with a whisk; set aside.
Bring 2 quarts water to a boil in a large saucepan. Add bok choy; cook 3 minutes or until crisp-tender. Remove bok choy from water with a slotted spoon; keep warm. Add noodles to boiling water; cook according to package directions, omitting salt and fat. Drain the noodles. Arrange noodles and bok choy on a serving platter; cover and keep warm.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add fish mixture, carrot, and onions; stir-fry 3 minutes or until shrimp are done and fish flakes easily when tested with a fork. Add broth mixture, mushrooms, snow peas, and corn; bring to a boil, stirring constantly. Cook 2 minutes or until sauce is slightly thick. Spoon over noodles and bok choy.
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May 31 12 3:24 PM
Chopped fresh herbs dress up salmon fillets, which are a great source of heart-healthy omega-3 fatty acids. The homemade vinaigrette brightens salad greens while keeping calories and fat in check. Serve salmon with lemon wedges.
1. To prepare salmon, combine the first 7 ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in breadcrumb mixture.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. To prepare salad, combine juice, oil, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3 cup salad on each of 4 plates; top each serving with 1 fillet.
Jun 1 12 1:56 PM
Use a high-quality unflavored coffee, such as French roast, for a properly robust cup.
Place first 3 ingredients in a coffee filter or filter basket of a coffeemaker. Add 5 cups water to coffeemaker; brew according to manufacturer's instructions.
Combine milk, sugar, and syrup in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in brewed coffee and vanilla. Serve with whipped cream, if desired. Serve immediately.
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Jun 2 12 2:03 AM
This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green beans and corn to pan; sauté 3 minutes or until lightly browned. Transfer green bean mixture to a large bowl. Add bell pepper and next 5 ingredients (through black beans) to bowl; toss well. Combine juice, vinegar, and next 7 ingredients (through red pepper) in a small bowl; stir with a whisk. Add juice mixture to bean mixture; toss well. Cover and chill 30 minutes. Gently stir in tomato and avocado. Serve immediately.
Jun 3 12 5:07 PM
Theresa Liu knows a barbecue party has been a success when she sees lots of bare rib bones on each guest's plate. Ask the butcher to cut the rack in half lengthwise for appetizer-size portions. The ribs can be rubbed with the spice mixture up to one day ahead; wrap airtight and chill. Liu uses equal parts chipotle and pasilla chili powders, both available in the spice section of well-stocked supermarkets or Latino markets.
1. In a bowl, mix chili powder, garlic powder, cumin, oregano, thyme, mustard, salt, pepper, and cloves. Rinse ribs and pat dry. Rub ribs all over with spice mixture. Wrap airtight and chill 8 hours or overnight.
2. If using charcoal briquets, mound and ignite 50 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on firegrate between coals. If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and lower side burners to medium heat. Lay ribs along center of the grill (not directly over heat). Cover the barbecue (if using charcoal, open vents) and cook, turning once midway through cooking time, until meat is browned, about 15 minutes. Wrap ribs in foil and return to grill. Cook until meat is tender when pierced, about 30 minutes longer.
3. Transfer ribs to a platter and cut apart between bones. Garnish with lime wedges to squeeze over portions to taste.
Jun 4 12 6:22 PM
This luscious sorbet has just a hint of black pepper to contrast and accentuate the sweetness of ripe summer strawberries. To crush the peppercorns, use a mortar and pestle, the side of a chef's knife, or the bottom of a heavy pan or skillet.
Combine sugar and water in a small saucepan; bring to a boil, stirring occasionally until sugar dissolves. Remove from heat. Stir in peppercorns; let stand 20 minutes.
Drain sugar syrup through a fine sieve into a bowl; discard solids. Place half of sugar syrup, half of sliced strawberries, and fresh lemon juice in a blender, and process until smooth. Pour pureed mixture into a bowl. Repeat the procedure with remaining sugar syrup and sliced strawberries.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm.
Jun 5 12 2:34 PM
"I like to scoop up the letters and try to make words before I eat them. My name is hard to do because it's long, but my brother's name is Mac. It's easy!" --Natalie, Age 9
1 Heat oil in a Dutch oven over medium-high heat until hot. Stir in onion, carrot, and celery. Sauté vegetables in hot oil 5 minutes; add garlic, and sauté 1 minute or until vegetables are tender and mixture smells good. Stir in broth, chicken, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in pasta, and cook 8 minutes or just until pasta is tender.
Member Since: 10/01/2009
Jun 5 12 5:36 PM
Jun 6 12 1:26 PM
A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.
Preheat oven to 350°.
Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.
Jun 7 12 10:17 AM
This simple recipe makes a tasty party snack. Use your favorite nuts, and add a bit of heat with a dash of ground red pepper, if you like.
1. Preheat oven to 350°.
2. Combine the first 8 ingredients in a microwave-safe bowl. Microwave at HIGH for 30 seconds; stir until blended. Add nuts to sugar mixture; toss to coat.
3. Spread nuts evenly on a baking sheet lined with parchment paper. Bake at 350° for 15 minutes or until golden brown. Cool.
Jun 9 12 12:17 PM
These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.
Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
Preheat oven to 425°.
Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.
While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.
Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.
Jun 10 12 3:49 PM
You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.
Preheat oven to 350º.
Cook pasta according to package directions, omitting salt and fat. Drain.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.
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