Strawberry Cheesecake Parfait

May 21, 2013 1 Comment
Strawberry Cheesecake Parfait

Strawberry Cheesecake Parfait

This recipe is well suited to the weekend cook as it’s to the novice.

               

Strawberry Cheesecake Parfait Recipe

 

Strawberry Cheesecake Parfait

16 oz. strawberries, coarsely chopped into ½ inch pieces

2 Tbsp. sugar

1 Tbsp. orange juice

1 tsp. orange zest

4 oz. Neufchatel cheese

6 oz. nonfat vanilla yogurt

¼ cup confectioners’ sugar

1 large graham cracker (1 rectangle or 2 squares), crushed into crumbs

Combine strawberries, sugar, orange juice and zest in a bowl and allow to sit at room temperature 20 to 45 minutes.

Beat Neufchatel, yogurt and confectioners’ sugar with an electric mixer until smooth and silken.

Build the parfait in clear glasses;  Start with a layer of strawberries, top with the creamy cheese mixture, sprinkle with graham cracker crumbs and repeat, ending with a spoonful of cream cheese mixture topped with a strawberry.  Refrigerate until serving.            2 serving

(Recipe for Strawberry Cheesecake Parfait was in Newsday, Thursday, May 9, 2013)

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Slow-Roasted Prime Rib

May 19, 2013 Leave a Comment
Slow-Roasted Prime Rib

Slow-Roasted Prime Rib

I always call my sister, Mary Ann, whenever I have a piece of meat to cook.  I have recipes for roast beef and eye round roast, which is great.  But for cooking Prime Rib Roast – I always have questions!  There was a recipe for Slow-Roasted Prime Rib in our local Newsday that I will use the next time.

Slow-Roasted Prime Rib Recipe

The night before you plan to serve the roast, combine the salt, pepper and garlic (if using).  Smear the mixture all over the meat.  Place the roast on a large plate or baking sheet and refrigerate, uncovered, overnight.

The next day, remove the roast from the refrigerator and let it sit at room temperature for at least an hour.  (The longer it stays out, the shorter the cooking time will be.)  Preheat the oven at 200 F. and arrange a rack in the lower third.  Place the roast – fat side up, bones-down  – on a roasting rack set in a roasting pan.  It’s important that air circulate around the meat while it cooks so you may have to elevate the rack by placing 4 scrunched-up balls of aluminum foil underneath it.  Roast until the center reaches 120 F., about 4 to 6 hours.

Place the roasting pan on a wire rack, tent the roast loosely with foil and set aside for an hour.  During this rest, the meat will continue to cook and the juices will settle evenly throughout the roast.  Go ahead and cook anything else you’re serving.  About 30 minutes before dinner, increase the oven temperature at 450 F.

Take the foil tent and crumble it into a ball.  Place the ball under the bones of the roast to prop up the less-exposed area of fat.  Roast at 450 F. until a dark brown crust forms over the entire tip surface, about 8 to 10 minutes.  Remove the roast to a cutting board and carve immediately; it does not need to rest again.  To carve, carefully cut the meat away from the rib bones in one piece, then slice into ½ inch portions.                    8-10 servings

(Recipe for Slow-Roasted Prime Rib was in Newsday, Thursday, January 10, 2013)

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Orange-Ricotta Pancakes

May 18, 2013 Leave a Comment
Orange-Ricotta Pancakes

Orange-Ricotta Pancakes

This recipe makes fluffy, light pancakes.               

Orange-Ricotta Pancakes Recipe

Orange-Ricotta Pancakes

¾ cup part-skim ricotta cheese

3 large eggs, separated

2 Tbsp. orange juice

½ tsp. orange zest

¼ cup nonfat milk

2/3 cup flour

¼ cup sugar

½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

4 tsp. butter, divided

Combine the ricotta, egg yolk, orange juice and zest and milk in a bowl.  Combine flour, sugar, baking powder and soda, and salt in a second bowl; stir in ricotta mixture.

Beat egg white with a hand or stand mixer until they form stiff peaks.  Stir one-third of them into ricotta mixture; gently fold in the remaining whites.

Melt 1 tsp. of butter in a large, nonstick skillet over medium heat.  Working in batches, spoon ¼ cup batter into the skillet for each pancake.  When bubbles appear on surface and underside is lightly browned on edges, about 3 minutes, turn pancakes and cook until underside is again browned, another 2 minutes.          4 servings (12 pancakes)

(Recipe for Orange-Ricotta Pancakes was in Newsday, Thursday, May 9, 2013)

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Peachy Pepper Skillet Pork Chops

May 17, 2013 Leave a Comment
Peachy Pepper Skillet Pork Chops

Peachy Pepper Skillet Pork Chops

Here is another recipe from Lucky Leaf.   Use the Premium Peach Pie Filling to make pork chops; and in 30 minutes your dinner is served.

Peachy Pepper Skillet Pork Chops Recipe

Peachy Pepper Skillet Pork Chops

1 tsp. season salt

½ tsp. garlic powder

½ tsp. black pepper

4    1-inch bone in pork chops (about 2 ½ lbs.), thick cut

2 Tbsp. olive oil

1 Tbsp. peanut oil

1 red sweet pepper, cut into thin strips

½ cup celery, bias-sliced

6 green onions, thinly sliced

1 Tbsp. fresh ginger, ginger

2 Tbsp. balsamic vinegar

½ sp. Soy sauce

3 cups cooked rice, hot

1   21-oz. can Lucky Leaf Premium Peach Pie Filling

Combine seasoned salt, garlic powder and pepper; sprinkle over both sides of pork chops.

In a very large skillet, heat 1 Tbsp. of the olive oil and peanut oil over medium-high heat until very hot.  Add pork chops; reduce heat to medium.  Cook 10-12 minutes or until no longer pink (160 F.), turning once.

Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil.  Add red pepper, celery, green onions, and ginger.  Cook and stir 6-8 minutes or until tender.  Stir in LUCKY LEAF Premium Peach Pie Filling, balsamic vinegar and soy sauce; heat through.

Spoon rice onto serving platter or plates.  Top with pork chops and spoon sauce over all.       4 servings

(Recipe for Peachy Pepper Skillet Pork Chops came from LUCKY LEAF, 2013)

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Ambrosia Pudding

May 16, 2013 Leave a Comment
Ambrosia Pudding

Ambrosia Pudding

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

For a special way to round out a quick dinner, try this Ambrosia Pudding dessert.  Serving it in a parfait glass showcases to layers.

                Debbie Jones                                                                                     California, Maryland

               

Ambrosia Pudding Recipe

Ambrosia Pudding

2 cups cold 2% milk

1 package (3.4 oz.) instant vanilla pudding mix

¼ cup honey

2 tsp. grated orange peel

¼ tsp. vanilla

1 cup heavy whipping cream, whipped

1 banana, sliced

1 can (11 oz.) mandarin oranges, drained

¼ cup flaked coconut

¼ cup sliced almonds

 

In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Add the honey, orange peel and vanilla.  Fold in the whipping cream.

In individual dessert dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds.  Repeat layers.  Chill.           4-6 servings

(Recipe for Ambrosia Pudding was on www.tasteofhome.com)

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Warm, 5-Napkin Pulled-Pork Sandwiches

May 14, 2013 Leave a Comment
Warm, 5-Napkin Pulled-Pork Sandwiches

Warm, 5-Napkin Pulled-Pork Sandwiches

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These mustardy, sweet and messy sandwiches are real crowd-pleasers.

               

Warm, 5-Napkin Pulled-Pork Sandwiches Recipe

Warm, 5-Napkin Pulled-Pork Sandwiches

½ cup chopped onion

2/3 cup ketchup

3 Tbsp. brown sugar

2 Tbsp. Dijon mustard

2 Tbsp. cider vinegar

2 Tbsp. molasses

¼ tsp. Tabasco (or to taste)

1 Lb. cooked pork tenderloin, at room temperature

4 potato sandwich rolls (or hamburger buns), split

 

Combine onion, ketchup, brown sugar, mustard, vinegar, molasses and Tabasco in a saucepan; bring to a boil and immediately reduce to a gentle simmer.  Continue to simmer 15 minutes, until sauce is thickened and flavors are well blended.

Meanwhile, drag a fork lengthwise along surface on tenderloin to shred meat in long, thin pieces.  When sauce is cooked, add shredded meat to pot and remove from heat.  Toss thoroughly and spoon onto rolls.           4 servings

(Recipe for Warm, 5-Napkin Pulled-Pork Sandwiches, was in Newsday, Thursday, January 10, 2013)

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Chocolate Crepes with Raspberry Sauce

May 12, 2013 1 Comment
Chocolate Crepes with Raspberry Sauce

Chocolate Crepes with Raspberry Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Everyone at the table will feel special eating this scrumptious treat.  Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!

Rebecca Baird                                                                                   Salt Lake City, Utah

               

Chocolate Crepes with Raspberry Sauce Recipe

Chocolate Crepes with Raspberry Sauce

1 cup fat-free milk

½ cup fat-free evaporated milk

2 egg whites

1 egg

1 cup flour

¼ cup plus 1/3 cup sugar, divided

¼ cup baking cocoa

½ tsp. salt

4 ½ tsp. cornstarch

1cup water

4 ½ cups fresh or frozen raspberries, thawed, divided

Reduced-fat whipped cream in a can

1 tsp. confectioners’ sugar

In a small bowl, combine the milk, evaporated milk, egg whites and egg.  Combine the flour, ¼ cup sugar, cocoa and salt, add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

In a small saucepan, combine cornstarch and remaining sugar; set aside.  Place water and 3 ½ cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

Strain puree into cornstarch mixture and discard seeds.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Transfer to a small bowl; refrigerate until chilled.

Coat an 8 inch nonstick skillet with cooking spray; heat over medium heat.  Stir crepe batter; pour a scant 3 tablespoons into center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to wire rack.

Repeat with remaining batter, coating skillet with cooking spray as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Spread each crepe with 2 tablespoons sauce.  Fold each crepe into quarters; place two crepes on each of eight individual plates.  Top servings with remaining sauce and 1 tablespoon whipped cream.  Garnish with remaining raspberries and sprinkle with confectioners’ sugar.             8 servings

 

(Recipe for Chocolate Crepes with Raspberry Sauce was on www.tasteofhome.com)

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Apricot Swan Cream Puffs

May 11, 2013 Leave a Comment
Apricot Swan Cream Puffs

Apricot Swan Cream Puffs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Creating unusual desserts is a specialty of our food staff.  We serve these pretty cream puffs many times throughout the year for special occasions or just simply to brighten someone’s day.

               

Apricot Swan Cream Puffs Recipe

Apricot Swan Cream Puffs

1 cup water

½ cup butter, cubed

¼ tsp. salt

1 cup flour

4 eggs

Filling:   1/3 cup sugar

2 Tbsp. cornstarch

1/8 tsp. salt

2 cups milk

2 egg yolks, beaten

2 Tbsp. butter

1 ½ tsp. vanilla extract

¼ tsp. almond extract

About ¾ cup chocolate syrup

2/3 cup apricot preserves

Confectioners’ sugar

In a heavy saucepan over medium heat, bring water, butter and salt to a boil.  Add flour all at once; stir until a smooth ball forms.  Remove from heat let stand 5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat until smooth and shiny.

Cut a hole in the center of a pastry or plastic bag; insert a #10 pastry tip.  On a greased baking sheet, pipe twelve 3 inch long “S” shapes for the swan necks, making a small dollop at the end of head.  Bake at 400 F. for 30-35 minutes or until golden brown.  Cool on wire racks.

For each swan body, drop remaining batter by heaping teaspoonfuls 2 inch apart onto greased baking sheets.  With a small icing knife or spatula, shape batter into 2 ½ inch x 2 inch teardrops.  Bake at 400 F. for 30-35 minutes or until golden brown.  Cool on wire racks.

For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth.  Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.  Remove from the heat.  Gradually stir a small amount of hot filling to egg yolks, return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat; stir in batter and extracts.  Refrigerate until cool.

Just before servings, spoon about 1 tablespoon chocolate syrup onto serving plate.  Cut off top third of swan bodies; set tops aside.  Remove any soft dough inside.  Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling.  Set necks in filling.  Cut reserved tops in half lengthwise to form wings; set wings in filling.  Place swans on prepared plates.  Dust with confectioners’ sugar.        12 servings

(Recipe for Apricot Swan Cream Puffs was on www.tasteofhome.com)

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Cajun Chicken and Pasta

May 10, 2013 Leave a Comment
Cajun Chicken and Pasta

Cajun Chicken and Pasta

This recipe is from Debbie Alexander, it’s fast, flavorful and delicious.

 

Cajun Chicken and Pasta Recipe

Cajun Chicken and Pasta

4 boneless skinless chicken breasts cut into thin strips

1 Tbsp. CAJUN SEASONING

2 Tbsp. butter or margarine

1 green or red bell pepper, cut into thin strips (for more color, use ½ pepper of each color)

3-4 green onions with tops, thinly sliced

6 large mushrooms, thinly sliced

1 ½ cups half & half milk can be used if thickened with cornstarch

½ tsp. CALIFORNIA BASIL

¼ tsp. MINCED LEMON PEEL

½ tsp. LEMON PEPPER

½ tsp. salt

¼ tsp. GRANULATED GARLIC POWDER

1 Tbsp. cornstarch mixed with t Tbsp. water (optional)

8 oz. pasta (broad egg noodles or radiator work well), cooked and drained

Place the chicken and CAJUN SEASONING in a plastic bag and shake to coat.  In a large skillet over medium heat, melt the butter.

Add the chicken and cook for about 5-7 minutes (just until it loses the pink color).  Add the peppers, onions and mushrooms and cook and stir for another 3-4 minutes.  Add the half & half and the remaining seasonings; heat through.

If the sauce is thinner than you like, thicken it up with the cornstarch/water mix.  Cook the pasta according to package directions, drain.  Serve the chicken over the cooked pasta.

This goes great with a tossed salad and crusty bread.            4 servings

(Recipe for Cajun Chicken and Pasta came from Penzeys Spices)

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Ham and Cheese Macaroni Bake

May 8, 2013 Leave a Comment
Ham and Cheese Macaroni Bake

Ham and Cheese Macaroni Bake

Ham and Cheese Macaroni Bake Recipe

Ham and Cheese Macaroni Bake

2 cups uncooked macaroni

3 Tbsp. butter, divided

1 Tbsp. flour

2 cups milk

½ tsp. GROUND NUTMEG

½ lb. sharp cheddar cheese, cut into ¼ inch cubes

¼-1/2 tsp. salt, to taste

½-1 tsp. PENZEYS FRESHLY GROUND PEPPER

½ cup minced onion (1 small)

4 oz. sliced mushrooms (about 2 cups)

¾ lb. cooked ham, diced (about 2 cups)

1/8 tsp. CAYENNE PEPPER

1 cup heavy cream (we found half & half worked fine)

3 Tbsp. Parmesan cheese, grated or shredded

Preheat oven to 425 F.  Boil the macaroni in salted water until tender, about 10-12 minutes.  Drain and return to pot dry.

Melt 2 Tbsp. of butter in a saucepan.  Add the flour, stirring well to blend and remove lumps.  Cook about 1 minute; add the milk, stirring rapidly.  Let simmer about 1 minute, then add the NUTMEG, cheddar, salt and PEPPER.

Heat the remaining butter in a second skillet; add the onions and mushrooms.  Cook, stirring, until mushrooms soften, about 4 minutes.  Add the ham, cook, stirring, for about 1 minute.  Add the cheese sauce, CAYEENE and cream.  Cook, stirring, about 1 minute.

Turn the mixture into the drained macaroni and mix well.  Place in a buttered 10-cup baking dish.  Sprinkle with Parmesan.  Bake for 10 minutes at 425 F.  Turn the broiler to high.  Brown under the broiler until the top is nicely browned, 2-3 minutes.         9 servings      Prep. time: 20 mins.   Cook. time: 15 mins.

(Recipe for Ham and Cheese Macaroni Bake, this recipe was in the store, 2013)

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