Kai's "Old-Fashioned" Recipe Thread

Marinated Steak Dinner

The Steak

1 Tbl soy sauce
3 tsp Worchestershire sauce
1 Tbl A-1 Sauce
2 8-oz tenderloins trimmed (or your favorite steak cut)

Pour the soy sauce, Worchestershire, and the A-1 directly on the steaks. Poke the steaks a few times to make holes for the sauce to soak in. Let sit on your kitchen counter for 15 minutes or so while the meat comes closer to room temperature and the sauces penetrate the meat.

Preheat the grill and oil it. When the steaks have "set," they are ready to grill. Some say the meat grills better when it has been left out of the refrigerator for a while. You can believe this theory or not. It works for me. Grill to your taste. I use High to start the meat and then turn to Medium. Two minutes on High sears the meat. Then I turn it over and do most of the lower temperature grilling on the other side, 7 minutes per inch for medium-rare tops. You can follow your own system.

The Potatoes

2 medium-large baker potatoes
1 cup Mexican cheese mix, grated
Butter and salt

Clean your potatoes and poke some holes in them. Bake the potatoes at 400 degrees for one hour until crisp on the outside and soft in the middle when you poke them with a fork. Alternatively, if you're in a hurry you can cook your bakers in the microwave. Either way, when they are done, let them cool until you can handle them. Slice off the top of the potato or cut it in half. Scoop out the cooked potato and put the scoops in a bowl. Mix in cheese, butter and salt. (You'll notice I didn't tell you how much butter. It's up to you. For a large potato, a couple tablespoons ought to do it but, since you're blowing your calorie and carb budget, you might as well go all out.)

Proceed to "squish" the potatoes with the back of a fork. You're just going for a lumpy kind of mash. I call them smashed potatoes versus mashed potatoes. If you are trying to time this whole meal, start the potatoes ahead so you're doing this mashing part as the steaks are ready to come off the grill. Otherwise you can always reheat the potatoes, but you won't be as successful re-heating the steaks.

The Veggies

1 12-inch long zucchini cut into 1/2-inch wide slices
1 red pepper cut into strips
2 shallots minced
Olive oil and butter

Two teaspoons of oil and one tablespoon of butter should be enough to cook these veggies. If you are watching calories, you can use oil and no butter, but I'll leave that up to you. Put all of your veggies in the pan and cook on Medium High until the zucchini has a little brown around the edges--maybe 5 minutes. Just keep an eye on them. The veggies will taste slightly crisp. If you like veggies more limp, just cook them more. Season with cracked pepper.

Enjoy!

PEANUT BUTTER PUMPKIN PIE

3 egg(s)
1 can (16 oz.) pumpkin
1/2 cups firmly packed light brown sugar
1/2 cups granulated sugar
1/2 cups Skippy® Creamy Peanut Butter
2 teaspoons pumpkin pie spice, you may substitute1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice
1/2 teaspoons salt
1/2 pint (1 cup) light cream, you may substitute half and half
(9-inch) unbaked deep-dish pie crust

Preheat oven to 350°.
In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt. Gradually add light cream, beating until blended; pour into pie crust. Bake 65 minutes or until knife inserted in center comes out clean. On wire rack, let cool. Garnish, if desired, with whipped cream.

:D


Jack-O-Lantern Soup


2 cups unseasoned pumpkin
3 cups chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, peeled, chopped
2 tablespoons butter
1/2 cup light rum
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon grated nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
3 tablespoons honey
Salt and pepper
1 cup heavy cream
2 or 3 cups milk
In a large saucepan over medium heat, bring pumpkin, broth, onion, celery, and apple to a boil. Cover, reduce heat, and simmer 20 minutes. Purée in a blender or a food processor, 2 cups at a time, or press through a sieve.

Return to saucepan and stir in butter and rum. Simmer, uncovered, 1–2 minutes, stirring constantly. Stir in seasonings and honey. Add cream and enough milk to make 8 cups of soup. Add salt and pepper to taste. Heat, but do not let boil.

To serve: Ladle into soup bowls.
To make ahead: Complete through addition of seasonings. Add cream and milk just before serving.

:D


Cookie Monster Fruit Salad


1 cup buttermilk
1 (3-ounce) package instant vanilla pudding
1 (8-ounce) carton Cool Whip
1 small can mandarin oranges, drained
1 small can crushed pineapple, drained
14 chocolate striped cookies, crushed
Mix buttermilk and pudding together; fold in Cool Whip. Fold remaining ingredients into pudding mixture. Chill well before serving


:D


Creamy Caramel Apples


1 bag caramels
1 can Eagle Brand milk
1 (8-ounce) carton Cool Whip
Sliced apples
Chopped nuts
In fondue pot, melt peeled caramels and Eagle Brand milk. Then add container of Cool Whip and stir mixture. Slice apples in bowl, pour some caramel mixture over them and sprinkle nuts on top.


:D

:D

SOUR CREAM COFFEECAKE


Filling:

2/3 cup walnuts, pecans, almonds or other nuts, coarsely chopped

¼ cup light brown sugar

2 tablespoons unsweetened cocoa

½ teaspoon ground cinnamon

Batter:

Butter and flour for pan

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ pound (2 sticks) unsalted butter, softened

1½ cups granulated sugar

2 large eggs, at room temperature, lightly beaten

1 cup sour cream

1 tablespoon pure vanilla extract

Confectioners' sugar

To prepare oven, pan: Heat oven to 350 degrees. Grease and flour 10-inch bundt pan.

To make filling: In small bowl, combine nuts, brown sugar, cocoa and cinnamon. Set aside.

To make batter: In medium bowl, whisk together flour, baking powder and salt. In large bowl, beat butter with electric mixer until creamy. Add granulated sugar. Beat until fluffy. Beat in eggs, sour cream and vanilla. Beat in dry ingredients just until incorporated.

To assemble and bake: Spread one-third of batter into prepared pan. Top with half of filling. Continue layering with one-third of batter, remaining filling and remaining batter. Bake for 1 hour or until it begins to pull away from pan and skewer inserted in center comes out clean.

To cool cake: Set pan on wire rack. Cool for 15 minutes. Invert cake onto rack. Remove pan. Cool completely. Sift confectioners' sugar over cooled cake. Store at room temperature in airtight container for up to 3 days or freeze, well wrapped, up to 2 months.

:D

This is lunch today :)

Mexican Lasagna
Nonstick cooking spray
1lb ground beef round or turkey
1 (12 oz) jar chunky salsa, divided.
6 (10”) corn (or flour) tortillas
1 (16oz) can refried beans (fat free preferred), divided
1 C reduced-fat sour cream, divided
2 C (8oz) shredded Mexican style four cheese blend, divided
Chopped fresh tomato opt. For garnish
Chopped green onions, chopped, opt. For garnish.

Preheat oven to 400 F. Mist a large skillet with cooking spray; place over medium-high heat. Crumble in the ground meat. Cook, stirring & breaking up lumps with a wooden spoon, until the meat browns & is cooked through. Stir in ½ C salsa. Set aside.
Spread remaining salsa in bottom of a 10” glass pie pan. Top the salsa with 3 tortillas. Spread half the beans over the tortillas, then half of meat mixture, then sour cream, 1 C cheese. Repeat the layers, using the remaining ingredients, saving ¼ C of the cheese. Cover pie pan loosely with aluminum foil.

Bake until lasagna is hot throughout & cheese has melted 20-25 minutes. Let it rest on a cooling rack for 5 minutes, then cut into wedges or spoon servings onto plates. Garnish with the remaining ¼ C cheese, tomato & green onions.
Says this recipe has become a hit in the suburb circuit.
May change the recipe by adding a few more layers, & increasing the cooking time.
Garnish with fresh lime wedges & cilantro. May use any shredded cheese for a different flavor. I love olives, so we may add them into this recipe.

Goat Cheese and Herb Spread

2 cups goat cheese
1/4 cup butter, softened
2 Tbsp. fresh parsley, chopped
2 Tbsp. chives, chopped
1/2 tsp. paprika
1/2 tsp. oregano
1 tsp. caraway seeds

Combine goat cheese and butter and mix well. Add parsley, chives, paprika, oregano and caraway seeds and mix well. Serve with crackers, bread or raw vegetables.




Chicken Korma

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2 - 3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 Tbsp. cilantro, chopped
1 Tbsp. lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside. Melt butter in a large saucepan and brown onions, add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.




Cucumber, Tomato and Onion Salad

2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Chill for about 1 hour before serving.



Bread and Butter Pudding

1/2 cup butter, softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 tsp. ground cinnamon
3 large eggs
1/4 cup sugar
2 and 1/2 cups milk
3/4 cup heavy cream
1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter. Trim the crust off bread slices and butter both sides of the bread slices. Place 4 slices at the bottom of the baking dish. Combine raisins, currants and cinnamon together and toss. Place half the mixture over the 4 bread slices. Add 4 more buttered bread slices and the other half of raisins and currants. Top with remaining 4 slices of buttered bread. In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed. Pour mixture over bread and raisin mixture. Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid. Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30 minutes longer. Serve warm.

For variations on the theme, see the notes after the recipe. Here goes:

French Chocolate Brownie Torte

1 box of brownie mix (enough to make a 9x13 pan of brownies)
Eggs and oil specified on the mix box
1 pint of fresh or frozen raspberries
Chambord raspberry liqueur or Godiva chocolate liqueur

For the "frosting," a French Ganache

8 oz semi-sweet chocolate (The better the brand, the better the taste.)
4 oz whipping cream

Pour the brownie mix in a bowl. Put in the specified number of eggs (for regular brownies, NOT cake-like). Put in the specified amount of oil. Instead of the water, measure out and pour in the same amount of liqueur. Mix the brownies by hand until fully stirred. Carefully plop in the raspberries. Make sure they are not all in one blob. Gently fold the berries into the brownie mix. Spray your springform pan with oil and pour in your brownie mix. You are now going to bake your brownies. Follow the time and temperature on the box for a 9x9-inch square pan, but use a round pan. You will probably add 5 minutes to the baking time because, when you add the liqueur and the fruit, it takes a little longer to bake. You don't want your brownies raw in the middle, but keep an eye on them after the specified time. You don't want the edges to burn either. This dish will be moist. I call it ooey-gooey, but runny would be bad.

Take the brownies out to cool. Before you serve you will add your ganache. If you want your ganache to be warm and decadent, you can add it just before you serve. If you add it an hour or two ahead, it will still be very moist and runny but not warm. If you put it on several hours ahead or store the dessert in the refrigerator, the chocolate will firm up and you'll have a topping that very much resembles the chocolate coating on a Mounds Bar, only smoother and richer. Ganache is very versatile and so easy to make.

To make ganache, chop up your chocolate into small pieces. (You don't have to grate it though.) Put the pieces in a mixing bowl. Heat the cream in a small saucepan until it starts to bubble on the sides. This won't take long (maybe one minute), so keep an eye on it. When it's just barely boiling, pour the cream over the chocolate. If you have a whisk, it's time to use it; otherwise you can use a fork. Stir together the cream and chocolate until it's smooth, dark, shiny, and irresistible. Stir until all chocolate chunks are melted. This will only take a minute or two. If you still have lumps, it means your cream was not hot enough. If this happens, you can zap it in your microwave for 30 seconds or so on high and stir again. Don't burn the chocolate though. This is the reason I do it on the stove and not the microwave from the beginning. Quality control. It's also more "French" to do it the old-fashioned way. Julia Child would have approved.

Get ready to pour your ganache over the brownies. Now, there's enough here to pretty much drown your brownies. If you really want to pour it all on, set your brownie torte on a plate with a lip around the side so the frosting doesn't run all over the counter. Place your brownies on your chosen platter. Remove the sides of your springform pan and then pour on the sauce. You can start by pouring in the middle and just have it drizzle down the sides or you can have it run down the sides. It's up to you. For real drama, you can do this in front of your guests. It's sort of like lighting the fire on a flaming dessert. There will be oohs and aaahs from the "crowd." Or you can do it right before your guests arrive and set your dessert on display. It will glisten until the chocolate sets.

You can decorate the dessert too if you want. Add raspberries on top or line the edge with pecans or walnuts, whole or chopped.


More variations: You can use orange liqueur like Cointreau or Grand Marnier. With this version, there is no fruit on the inside but you can garnish the plate with mandarin orange segments. Real pretty and refreshing in winter.

Blackberries inside will make your torte dark and mysterious. You can use Cassis for your liqueur or use a chocolate liqueur--even Kahlua.You can use no fruit, use Kahlua as your liqueur, and then garnish with chocolate-covered coffee beans. Be creative!

There you have it. Variations on a theme and a wonderful, ooey-gooey dessert fit for royalty--in no time flat.

Garlic Toasts

1 loaf of Italian bread
2 cloves garlic, minced
1/2 cup olive oil
1 tsp. ground oregano
1 Tbsp. balsamic vinegar

Slice bread into 1/2-inch slices. Combine garlic, oil, oregano and vinegar and mix well. Brush each slice of bread with the mixture and broil several inches away from heat until golden brown.


Meat Filled Cannelloni

2 Tbsp. olive oil
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic
1/4 cup dry sherry
2 eggs
1 cup Parmesan cheese
4 oz. Canadian bacon, diced
4 oz. prosciutto, diced
1/4 cup fresh parsley
Extra grated Parmesan cheese
1 16-oz. jar marinara sauce

Heat oil in a skillet and brown ground beef (We used ground buffalo. It tastes great and is very low in fat), add onion and garlic and saute until tender. Add dry sherry and cook for several minutes over low heat. Remove from heat and allow to cool slightly. In a food processor, process meat mixture along with eggs, cheese, Canadian bacon, prosciutto and fresh parsley. Process until smooth but still somewhat crumbly. The next step is to fill 4 x 5-inch flat cooked pasta sheets with mixture. You may buy pasta sheets or make then on your own, recipe to follow.

Pasta Recipe

2 and 1/2 cups all-purpose flour
1/2 cup cake flour
1 Tbsp. olive oil
5 eggs, beaten
Pasta Press

Place both flours in a food processor and pulse together. Add eggs and olive oil and pulse until a smooth dough ball forms. Place dough ball on a lightly floured surface and knead for several minutes. Separate dough into 4 equal parts and wrap in plastic wrap. Allow to sit for 30 minutes. Remove one part of the dough at a time and knead slightly. Flatten out and fold into a rectangle and start through a pasta press. Start on the highest setting and run the pasta through several times, then switch to the next setting and run through only once, ending with the next to last setting. You should end up with a long sheet of pasta that is approximately 4 inches wide and several feet long. Cut the pasta into 5 inch sheets. Place pasta sheets in boiling water for only a couple of minutes (fresh past cooks very fast). Place cooked pasta sheets in cold water to stop cooking process. Remove and pat dry before filling.

If you a using dry pasta, cook according to manufacturer's instructions and then drain. To fill cannelloni, spread 2 Tbsp. of mixture on each sheet and roll up. Place the marinara sauce along the bottom of a 13 x 9 inch baking dish and place each filled cannelloni seam side down in the pan. You may need two pans because this recipe makes a lot. Sprinkle with grated Parmesan cheese and bake at 375 for about 20 minutes or until cheese is bubbly and golden brown.



Spinach Caesar Salad

6 cups baby spinach, washed and patted dry
1 clove garlic
2/3 cup freshly grated Parmesan cheese
1 tsp. Dijon mustard
2 Tbsp. red wine vinegar
1/4 cup olive oil
1/2 tsp. fresh ground pepper
Salt and pepper to taste
Croutons

Rub the garlic clove along the inside of a wooden bowl and discard clove. Place spinach in bowl and sprinkle with cheese. Mix together mustard, vinegar, oil and salt and pepper in a salad cruet and shake well. Pour over spinach just before serving and toss. Sprinkle with croutons and serve.



Ricotta Honey Pudding

2 cups ricotta cheese
1/4 cup honey
4 eggs, separated
1 tsp. vanilla
Dash of salt
Ground cinnamon for garnish
1 pint fresh raspberries

Combine ricotta, honey, egg yolks and vanilla in saucepan and heat over low heat until warmed through. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into ricotta mixture and heat for a few minutes. Spoon pudding into serving bowls and sprinkle with ground cinnamon. Chill for 1 - 2 hours. Garnish with raspberries or another of your favorite fruits.

Mexican Chicken Fricassee (Stew)

Serves 4.

4 bone-in chicken breasts
2 Tbl olive oil
1 Tbl butter
8 oz sliced mushrooms
1 large onion cut into chunks
1 red bell pepper cut into chunks
1 Tbl chopped garlic (Roasted if you can get it. Jar garlic is fine.)
5 medium red potatoes cut into approximately 1-inch chunks
1-1/2 cups of salsa (preferably fresh; mild or medium)
1 cup water
1-1/2 cups of dry white wine (If you don't cook with wine, substitute chicken broth for the wine.)
1 cup sour cream (low-fat is fine)
1/2 cup French onion dip
2 Tbl chopped fresh parsley (optional)

In a LARGE skillet, brown the chicken breasts skin-side down in the oil and butter. (You use oil and butter in combination because the oil keeps the butter from browning too fast and burning.) You want the breasts a nice golden brown. Include the sliced mushrooms. This should take about 4 to 5 minutes on Medium High.

Turn the breasts over. Add the onions, red pepper, garlic, potatoes, salsa, water, and wine.

Bring the mixture to a boil. Turn down to Medium and simmer for 40 minutes. At the halfway mark, stir the mixture to make sure the potatoes are boiling in the sauce so they get fully cooked.

Before serving, stir the sour cream and French onion dip together in a bowl. Serve your stew (fricassee) in large bowls or on plates and top with a dollop of the dip mixture. Garnish with parsley (optional) if you want more color.

If you want to serve this dish to larger groups, just brown the chicken in saute pans and then transfer all ingredients to 9x13-inch casseroles or large lasagna pans. You'll roast the dishes in the oven for 1 hour and 15 minutes on 375 degrees.


The "Stew King" Lives! Long Live the Stew King!

My friend Pete is the "Stew King." Pete is the kind of guy who can take any piece of meat and an assortment of veggies and turn them into the greatest comfort food you could ask for. There have been times I've walked into his kitchen and I could swear I walked into a country home in France. When dinner is served, out of the oven comes a steaming, golden brown chicken that's been roasting for hours with carrots, celery, potatoes, other root veggies, herbs, wine (of course, wine) and maybe more. The aroma just sends your taste buds into orbit. Served with a crunchy loaf of bread, a salad made by his wife Jill, and you have a gourmet meal.

I'm no queen of stew. I hardly ever make anything that even resembles a stew. When I learned to cook, I was determined never to even approach a stew. I was "Anti-Stew." During my childhood I had consumed too many leftovers that were "repackaged" into something new and not very exciting; I hoped never to see another stew. Stew was old-fashioned to me and I was determined to be hip-and-happening.

Well, we all grow up, don't we. Every once in a while now I yearn for my mother's Irish Beef Stew. I can still visualize it simmering for hours in a huge electric fry pan (we had to use that because the family was so big and this was before Crock Pots.) The smell permeated our house on several fall and winter Sundays.

In recent years the idea of cocooning came along and stews became popular again. I bought into that trend and here's why. Movies. On a cold and drizzly afternoon, it's so relaxing to curl up on the sofa and watch movies. I don't want to be interrupted to have to go cook dinner, so a stew is the answer. The aroma of what's on the stove even seems to add to the movie. The only trick is to time the cooking of the stew so it's ready at the end of a movie and can be eaten at the peak hour. But then again, a stew is patient. A stew will wait for you--and the end of the movie (as long as you remember to turn it off).

I made a stew recently, much by accident. I was in the grocery aisle trying to decide what to cook for dinner that night and I just started picking up things that looked like they would taste good. Then I had to decide how I was going to combine them and, by the time I got to the second aisle, I decided they were all going into one pot. They were going to be happy in that pot because, frankly, I was too tired to cook. The finished result is the recipe of the week. I loved this stew, and I can't wait to make it again. Thanks to my friend Pete, I can even feel proud to serve stew to friends. I hope you will too.

P.S. Fricassee is just a "fancy" name for stew. Somehow it makes me feel cosmopolitan to say "fricassee."

Avocado and Dill Salsa

Great for entertaining - serve this lovely dip with crusty bread as an appetizer.

Half Lebanese cucumber, halved lengthways, deseeded, finely diced
1 medium avocado, finely diced
1 small red onion, finely diced
1/4 cup dill, finely chopped
1 lemon, juiced
1 tsp white sugar
1 lemon, juiced
1 tsp pinch freshly ground black pepper, or to taste
1 tsp pinch salt, or to taste


Combine the cucumber, avocado, onion, dill, lemon juice, sugar, olive oil, salt and pepper in a bowl. Leave to one side for 20-30 minutes before serving.


Vegetable Pizza

1 8-oz. can refrigerated crescent rolls
3 oz. cream cheese, softened
1/3 cup sour cream
2 Tbsp. mayonnaise
1 clove garlic, minced
1 Tbsp. fresh dill, chopped
2 cups assorted raw vegetables, chopped (broccoli, cauliflower, cucumbers, carrots, cherry tomatoes and squash ... }
1 cup cheddar cheese, shredded

Unroll crescent rolls and do not separate. Place them as a sheet on a baking sheet and bake for 15 minutes at 375 degrees. Meanwhile, combine cream cheese, sour cream, mayonnaise, garlic and dill together and blend well. Allow crescent rolls to cool and spread cream cheese mixture over rolls. Top with assorted vegetables and sprinkle with cheddar cheese. Cut into squares and serve. This starter is light and flavorful. Even the kids will like it despite the fact that it has so many good veggies.

Chicken With Artichokes

6 boneless chicken breasts
1/3 cup flour
Salt and pepper to taste
1/4 cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
1/3 cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.


Carrots with Ginger-Lime Sauce

1 pound carrots, thinly sliced
1/4 cup butter
1/2 tsp. salt
2 tsp. sugar
Juice of 1 lime
1 tsp. lime zest
1 tsp. cornstarch
2 tsp. fresh ginger, grated

Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger.

The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.




Peppermint Brownies

2 squares unsweetened chocolate
1/3 cup butter
2 eggs, beaten
3/4 cup sugar
1/2 tsp. peppermint extract
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 tsp. salt

Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended. Add beaten eggs and stir in peppermint extract. Remove from heat and add flour, nuts and salt. Pour into a greased and floured 10 square cake pan and cook at 350 degrees for 25 - 30 minutes.

Hot Artichoke Spread

1 14-oz. can artichoke hearts, drained and finely chopped
1 8-oz. package cream cheese, softened
1 garlic clove, minced
1/3 cup mayonnaise
2/3 cup Parmesan cheese, grated

Combine all ingredients in a bowl and mix well. Place in a lightly greased casserole dish and bake for 20 minutes at 350 degrees. Serve warm with crackers and/or toast points.



Portabello Sandwiches

6 - 8 large Portabello mushroom caps
1/4 cup extra-virgin olive oil
2/3 cup balsamic vinegar
3 cloves garlic, minced
Salt and pepper
6 - 8 Kaiser rolls
Sliced onion
Sliced tomato
Sliced provolone cheese

Sauce:
1/4 cup mayonnaise
1/4 tsp. garlic powder
1/3 cup finely chopped green olives

Place mushrooms and next 4 ingredients in a large ziploc bag and marinate for several hours. Meanwhile you can prepare condiments for the sandwiches and combine the mayonnaise, garlic powder and green olives to create a sauce for the sandwiches. After the mushrooms have marinated, heat grill or broiler and cook for several minutes per side. Place on rolls, top with sauce and add the desired condiments.


Red Bean and Corn Salad

1 15-oz. can cannelli beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 10-oz. package frozen corn, thawed and drained
2 zucchini, diced
1/3 cup red onion, diced
1/4 cup fresh parsley, chopped
1/2 cup oil
1/2 cup vinegar
1/3 cup sugar
1 tsp. dry mustard
Salt and pepper to taste

Combine all ingredients and mix well. Chill before serving.


Apple Cobbler

6 cups apples, peeled, cored and sliced
1 cup sugar
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2 Tbsp. butter

Topping:
1 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/4 cup butter, melted
1 Tbsp. lemon juice

Combine apples, 1-cup sugar, nutmeg, cinnamon and 2 Tbsp. butter in a saucepan and cook over medium heat until apples are crisp-tender. Place apples in a lightly greased 8 x 8-inch baking dish. Combine topping ingredients until crumb mixture forms. Sprinkle over apples and bake at 350 for about 20 minutes. Serve with ice cream or frozen yogurt.