New Recipe Review - May 2010

16 years ago

Sorry I'm a little late starting this one.... was is recovery yesterday (wink). Please post your new recipes tried in the month of May here!

Alexa

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Comments (27)

User
16 years ago
last modified: 11 years ago
Tried a recipe from April's Cuisine at Home Friday. It was really good, and extremely easy. Served it with a side of Spaghetti Aglio e Olio.

I'll be making it again.

Broiled Greek Scampi

1/2 stick butter
1 TBSP fresh lemon juice
1 TBSP minced garlic
1/2 tsp dried dill ( I omitted)
salt and pepper to taste
2TBSP fresh bread crumbs
1 TBSP grated Parmesan
1/2 tsp dried oregano
1/4 tsp paprika
10-12 extra large shrimp, deveined, peeled, tail on ( butterflied)

Preheat broiler with rack placed 6-8 inches from broilers

Melt butter in large sauce pan. Stir in lemon juice, garlic, dill, salt and pepper. Let stand off heat to steep.

Combine bread crumbs, Parmesan, oregano, and paprika. Set aside.

Coat 2 6 oz casserole dishes with non stick spray and place on baking sheet. Arrange shrimp evenly on each dish. Divided butter mixture evenly between dishes. Top with bread crumb mixture.

Broil until shrimp are cooked and topping is golden brown ( about 5 minutes) Let cool one minute before handling.
angelaid
16 years ago
last modified: 11 years ago
I tried that Perfect Rump Roast recipe on Saturday and ruined a 20 dollar piece of meat. grrrr
DH choked it down, but I couldn't even eat it.
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cookebook
16 years ago
last modified: 11 years ago
This is from Pioneer Woman and it is definitely on the "make again" list. I substituted shell pasta, and since I didn't have any red pepper flakes I used some cayenne. Delish!

Pasta with Tomato-Blue Cheese Sauce
Prep Time: 2 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 6

Ingredients
1- pound Pasta (angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
Â¾ cups Crumbled Blue Cheese
Â¾ cups Heavy Cream
4 cups Baby Spinach
Half And Half, For Thinning
Extra Blue Cheese Crumbles, For Garnish
Preparation Instructions
Cook pasta according to package instructions.

In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.

Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.

At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!
foodonastump
16 years ago
last modified: 11 years ago
Tried a recipe from April's Cuisine at Home tonight. It was really good, and extremely easy. (I omitted the dill.) Served it with a side of Spaghetti Aglio e Olio.

I'll be making it again.

(Thanks, Sharon, for passing on another really nice Scampi recipe!!!)
becky_ca
16 years ago
last modified: 11 years ago
We've been trying to eat more seafood, so I've been trying some new recipes so we have a variety to choose from. We had this for dinner tonight, and it was really good - we'll have it again.

Becky

Grilled Tuna Salade Niçoise Gourmet : July 2003

Yield: Makes 6 servings
Active Time: 1 nour
Total Time: 1 1/2 hours

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil

For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Make dressing:

Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Cooks' notes:

·Tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
·Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand. Do not dress beans until just before serving
KatieC
16 years ago
last modified: 11 years ago
I made Country Captain this weekend....a new dish for us. Yum. We'd seen it on Bobby Flay's Throwdown and it was perfect on a cold, rainy day. This is from about.com...my changes are in ( ).

* 1 broiler chicken, about 3 pounds, cut in parts
* 4 slices bacon
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 3/4 cup chopped celery
* 1/2 cup chopped onion
* 1 green bell pepper, chopped
* 2 cloves garlic, minced (I used 6)
* 2 cups fresh tomatoes, chopped (I used a quart of canned chopped tomatoes)
* 2 teaspoons Madras curry powder (I used 2 tsp. Penzey's Sweet Curry Pwd. and 2 tsp. Penzey's Hot Curry Pwd.
* 1/2 teaspoon thyme leaves
* 1 cup chicken broth, hot (I used 1/2 c.)
* 1/2 cup currants or raisins
* 1 tablespoon chopped fresh parsley
* 1/2 cup slivered toasted almonds

In Dutch oven or deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside. Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm.

To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.

Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.

Return chicken to the pan; cover and cook for 20 minutes. Add currants and broth; cover and cook for another 10 minutes or until chicken is done. (I dumped it all together and baked it @ 325F for 1/2 hour or so, and uncovered for another 20 min.) Sprinkle with parsley, crumbled bacon and toasted almonds. Serve on rice (basmati).
Serves 4.
sooz
16 years ago
last modified: 11 years ago
I made this Salmon Spread recipe yesterday...Hubs and I had some today--very yummy! Figured I'd best take a picture before it's all gone!
Salmon Spread
8 oz cream cheese, room temp
8 - 10 oz smoked salmon, chopped in processor
juice of half a lemon
2 dashes of Worcestershire sauce
1 small clove of garlic, pressed
1 green onion, finely chopped
3 dashes of Old Bay seasoning
3 or 4 of "circles of grinding" in the pepper mill
1/2 tsp horseradish
1/2 tsp Dijon mustard
fresh dill

Mix it all together in a big ol' bowl. Put some dill on top. Chill, let the flavors meld overnight, and enjoy!
rob333 (zone 7b)
16 years ago
last modified: 11 years ago
Some how, some way, I assume from somone here, I ended up on the blog Bake or Break. Every picture is food porn. But the recipes sound do-able. My mouth gaped open at the Cookies and Cream Cheesecake. They taste as delicious as they look in the pictures. Awesome. Just awesome. And super easy.

Cookies and Cream Cheesecakes
June 25th, 2009
Recipe from Martha Stewarts Cupcakes: 175 Inspired Ideas for Everyones Favorite Treat.

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

Makes 30 cheesecakes.
sooz
16 years ago
last modified: 11 years ago
Ohhhh, Rob, you are such an enabler for me! I LOVE IT! Thanks for posting what looks to be my next favorite new recipe and for posting the link to the blog!

Smiles,
Sooz
pat_t
16 years ago
last modified: 11 years ago
Finally got around to making this chicken dish that ci-lantro had posted in last month's Recipe Review thread. It is wonderful! My Mom said, "You can make that again!" (this is the highest compliment EVER from her).

My substitutions are noted at the end.

STICKY DRUMSTICKS

1/2 cup apricot preserves
1/4 cup teriyaki sauce
1 tsp. cornstarch
1 tsp. rice wine vinegar
Slosh of sherry
Red Pepper flakes, to suit
Sriracha sauce to suit
12 medium chicken drumsticks (about 3 lbs.) skin removed (may use a whole cut-up fryer)

Preheat oven to 425° F. In large bowl, with wire whisk, mix apricot preserves, teriyaki sauce, cornstarch, vinegar, sherry, red pepper flakes & Sriracha until well blended. Add chicken pieces, tossing to coat.

Spoon chicken & sauce into 15 1/2" x 10 1/2" jelly roll pan. Bake 15 minutes. Remove chicken from oven; with pastry brush, brush chicken with sauce in pan. Cook chicken 15-20 minutes longer. (About 40 minutes total cooking time for the fryer pieces.)

Remove chicken from oven; brush w/ sauce. Allow chicken to cool on jell roll pan 10 minutes before serving, spooning sauce over servings.

From Good Housekeeping Best Chicken Dishes. Posted by ci_lantro at the ths.com Cooking Forum.

**My substitutions & changes**: I used Red Plum jam instead of apricot preserves. I added some garlic powder & onion powder. I used cider vinegar.
rob333 (zone 7b)
16 years ago
last modified: 11 years ago
I finally tried the macadamia crusted halibut with tropical salsa. I have to say, I made too many errors to give a good review. But there are things I know I will try differently next time. I would chop the nuts smaller than a rough chop. I would fully dip the fish in the eggs, not brush it on. The nuts just wouldn't stick. And the salsa, either needs no red onions (exceedingly biting, it fully overpowered the fruits) or use a substitute, like green onions. It blatantly assaulted the taste buds. It has the possibility of being really good. I put in an entire jalapeno and that was about right for me. Overall, it has great potential.
caliloo
Original Author
16 years ago
last modified: 11 years ago
Some great recipes! I am making the Sticky Drumsticks tonight using a whole chicken cut into pieces though. I love the idea of the Cookies n Cream Cheesecakes, I think my little guy and I will make those together for Sunday - we are both big cheesecake fans!

And Rob - I have a Macadamia Crusted Halibut with a citrus butter sauce that is excellent, I will post the recipe if you are interested.

Thanks for all the suggestions everyone!

Alexa
rob333 (zone 7b)
16 years ago
last modified: 11 years ago
I am interested Alexa. I'd love to see it, so please post it. I do think this would be good if I hadn't been so distracted and messed up so many things. After all, I love the combo of the two.
doucanoe
16 years ago
last modified: 11 years ago
Wow, I made Sands' recipe for cream of mushroom soup yesterday with some of the morels, cremini and button shrooms and it is delish! I'll post the recipe on the "Morel Season" thread.

Thanks for a killer recipe Sands!
Linda
becky_ca
16 years ago
last modified: 11 years ago
My son and I made Rob's Cookie's and Cream mini cheesecakes yesterday, and I have to say they were a hit :-)

Not only that, a friend and I are catering a picnic luncheon for local museum benefactors in a couple of weeks, and that's what they're getting for dessert. We were thinking cupcakes, but these are sturdier, and maybe even tastier LOL.

Thanks for a great recipe!

Becky
fearlessem
16 years ago
last modified: 11 years ago
Hi folks --

I'm drowning in asparagus lately, so the other night made this delicious potato, asparagus, and pancetta hash. I followed the recipe to a T, and it was perfect! Served it with a fried egg on top, it made a great dinner, but would be an equally good brunch!
coconut_nj
16 years ago
last modified: 11 years ago
I'm pretty sure I got this recipe on here, but for some reason I don't have anyone's name on it. Ya'll probably know who it's from so please let me know. I'd try the search but I don't want to get annoyed tonight...lol.

We wanted an easy sweet last night and since Christy loves cocoa and I happened to have the square blue glass dish out, I decided to try this recipe. We both loved it. Was so fast to make and took just the 35 minutes to cook. The best part is that it made almost no impact on my sugar level. Great with a nice glass of ice cold milk.

Chocolate Pudding Cake
3/4 cup all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder, divided in half
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 tbsp vegetable oil
2/3 cup brown sugar
1 tsp vanilla extract
1 1/4 cups water, boiling
2 tsp instant coffee/espresso powder

Preheat oven to 350F.
Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan, stirring with a fork to combine. Pour in the milk and oil, and stir again with the fork until batter is uniform.
Sprinkle brown sugar and the remaining 1/4 cup cocoa evenly over batter. Stir vanilla extract and instant coffee powder into the hot water, then pour the mixture over everything. Do not mix. Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges of the pan. Allow to cool for 5 minutes before serving.
Store leftovers in the refrigerator and reheat before serving.
Serves 8.

I used a silicone coated whisk to mix it with since I didn't want to scratch my glass dish. I also didn't reduce the heat to accommodate the glass and it turned out fine.
foodonastump
16 years ago
last modified: 11 years ago
I made this Ellie Krieger recipe last night. So simple and so good!

Miso Glazed Cod

6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
Toasted sesame seeds and scallions, for garnish, optional

Directions

Preheat broiler.

Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.

Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.

If desired, serve with toasted sesame seeds and scallions.
caliloo
Original Author
16 years ago
last modified: 11 years ago
I made these for breakfast this morning and they were great. Yes, I did make a couple of tweaks - I added 1/2 tsp of almond extract and a few sliced almonds to the top of each muffin before it was baked. The result was great and they will become a regular "go to" for me. One comment though, the yeild is way off. I filled 12 muffin tins 2/3 full and had half the batter left - it makes a generous 24 muffins!

Strawberry Muffins
Ingredients:
1/2 cup butter or margarine, room temperature
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
1 cup buttermilk
1 cup fresh or frozen strawberries, sliced
granulated sugar for topping
Preparation:
Grease 12 muffin cups or line with paper muffin liners.
In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Bake strawberry muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.
ci_lantro
16 years ago
last modified: 11 years ago
I got tired of eating store-bought tortillas that taste like cardboard. Decided to make my own. First attempt was a winner. From Homesick Texan blog:

Texas Flour Tortillas

2 c. all purpose flour
1 1/2 t. baking powder
1 t. salt (I use way less)
2 t. vegetable oil
3/4 c. warm milk

Mix together flour, baking powder, salt & veg oil.

Slowly stir in warm milk until you get a loose sticky ball.

Knead for 2 minutes. (Dough should be firm & soft.)

Cover dough w/ plastic or damp cloth & let rest for 20 minutes.

After dough has rested, divide dough into 8 pieces & roll into balls. Cover balls & let rest for 10 minutes.

After dough has rested, pat out dough ball into a 4" circle. On a floured surface, roll out dough w/ a rolling pin until it's thin & about 8" in diameter. Don't overwork the dough & keep rolled out tortillas covered until ready to cook.

Cook in a dry iron skillet or comal on high heat--about 30 seconds per side. Should puff a little when it's done.

Keep covered & wrapped until ready to eat. Can be reheated in dry iron skillet. Leftovers (you probably won't have any) can be wrapped in foil & refrigerated for a day or two.

**Made these again last night. Rolled them out & stacked before cooking. DON'T do that!! They stuck together & I ended up having to re-roll the lot. If you're going to stack them,use some wax paper between each tortilla.

Also, these are really easy to make, roll out very nicely. Would be nice to have two cooks--one rolling & one cooking. My guys loved them; they all remarked how much better they tasted than the packaged brand.
User
16 years ago
last modified: 11 years ago
Thanks Cilantro, I'm going to give them a try. I had flour tortillas from the package last nite and they are just so pasty.
ci_lantro
16 years ago
last modified: 11 years ago
I've another new recipe that I made a couple of weeks ago. Adapted from allrecipes...

Chinese Egg Rolls (w/o the eggs)

4 t. vegetable oil
1 medium head cabbage, finely shredded
1/2 carrot, grated
1 can bamboo shoots, cut into long thin strips
1 c. mushrooms
1 # freshly roasted pork, shredded
2 (or more) green onions, thinly sliced
1 T. (or more) soy sauce
1 t. sugar
1 14 oz. pkg egg roll wrappers
1 egg white, beaten
4 c. oil for frying

Heat the oil in the wok. Add cabbage & carrot; cook 2 minutes over high heat to wilt. Add bamboo, mushrooms, pork, green onions, soy, sugar & addt'l salt to taste, if needed. Continue cooking until veggies soften, about 6 minutes.

Spread mixture out into a shallow pan & refrigerate until cold, about 1 hour.

Assembling the egg rolls. Place a wrapper on the counter w/ one corner pointing toward you. Place about 3 T. of cooked filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper. Fold the bottom corner over the filling & roll firmly to the halfway point. Then fold the left & right sides snugly over the egg roll & continue rolling until the top corners seal the egg roll. Repeat--keeping assembled egg rolls covered to prevent them from drying out.

Heat oil in wok or heavy saucepan to 350 degrees. Fry egg rolls 2-3 at a time until golden brown (about 5 minutes.) Drain on paper towels & serve.

Notes:

My egg rolls were a little on the loose side--work on getting a nice tight roll.

For some reason?, I had some rolls break open in the hot oil on the second batch that I fried. Had leftover wrappers so I put a second wrap around the uncooked egg rolls & none of those split open. (Possibly I used too much filling or didn't get a tight enough wrap??)

Makes a lot of egg rolls--14-16 large ones Enough for a main course for 4 people. (I was tired & that's all they got for dinner!) Anyway, if you're making them as an appetizer for a small group, would cut the recipe in half.

This one was termed 'A keeper' by The Guys. DSII later referred to them as 'those awesome eggrolls'.

Oh--& about the eggs. I've never eaten eggrolls that had egg in them & wondered why they were called 'eggrolls'. Just assumed that the wrapper must have egg in it. Anyway, the original recipe called for three beaten eggs fried into any egg pancake & cut into strips and added to the cooked cabbage mixture just before chilling. I skipped the egg just cause we aren't accustomed to having fried egg in our egg rolls. Will try it on a portion of the recipe some time in the future.

Maybe what gets billed as 'eggroll' on the local Asian menus are, in reality, 'springrolls'? Truthfully, I suspect that they're frozen factory food because a lot of them just aren't very good--what led me on my quest for a tastier home-made version in the first place.
caliloo
Original Author
16 years ago
last modified: 11 years ago
Made this for lunch today with some left over grilled chicken breast. It is excellent! I was surprised how similar to a satay sauce the dresing was - the sesame oil really gives it a nutty flavor and the emulsion from the blender makes it thick and creamy. This is going to be a regular for me especially when it is over 90!

Asian Chicken-Noodle Salad with Snap Peas
Fresh Japanese-style noodles are sold in the refrigerated deli section of some supermarkets and at Asian markets. If unavailable, substitute bucatini or spaghetti.
4 SERVINGS
by Selma Brown Morrow

Photograph by Marcus Nilsson

June 2010
Ingredients
12 ounces sugar snap peas, strings removed oil
1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
1 tablespoon Asian sesame oil
2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
6 green onions, thinly sliced
1 cup Mango-Sesame Dressing
Toasted sesame seeds (optional)
Preparation
Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl.
Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.

*******************************************************
Mango-Sesame Dressing
This recipe is part of our Grilled Asian Chicken for 4 Sunday supper menu. You'll use some of the dressing for the grilled chicken and the rest for the Asian Chicken and Noodle Salad with Sugar Snap Peas later in the week.
Makes about 2 1/4 cups
by Selma Brown Morrow

Photograph by Marcus Nilsson

June 2010
Ingredients
3/4 cup vegetable oil
3/4 cup Major Grey's mango chutney
6 tablespoons unseasoned rice vinegar
3 large garlic cloves, peeled
6 3/4 teaspoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons dried crushed red pepper
Preparation
Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD Can be made 1 week ahead. Cover and chill.
User
16 years ago
last modified: 11 years ago
Alexa, you made that for lunch! You are my hero! Lunch here was.......oh wait there was no lunch! LOL
caliloo
Original Author
16 years ago
last modified: 11 years ago
LOL Sharon! Yep, lunch. Actually I made the dressing and noodles and tossed the snap peas in with the noodles for the last couple of minutes, chilled everything under cold running water, mixed it together and topped it with the left over chicken breast, scallions and some black sesame seeds. Easy peasy and delish LOL!

Alexa
claire_de_luna
16 years ago
last modified: 11 years ago
Well, I made a recipe today that I'd been saving for months (and months), to use up some dates that were banging around in my pantry. The recipe came from someone's Christmas Cookie tray, but I decided it would make a good Memorial Day warm weather offering as it's hot and mugly here. With one bite, these date cookies became a favorite. I'll be making them again and again!

Crispy Coconut Date Balls - No Bake

1 cup butter
1 cup brown sugar
1 cup finely chopped dates
1 egg
3 cups rice crispies cereal
1 cup coconut (recipe uses a 14 oz. bag of sweetened coconut)
½ cup maraschino cherries, chopped
1 T. vanilla bean paste (or vanilla extract)
2-1/2 cups coconut (for rolling) I'm chopping this in the food processor next time.

In a large pot, melt the butter. Temper a well beaten egg with a little warm butter, adding more butter in small increments until the egg is absorbed. Add the sugar, and dates; mix well and bring to a full boil and cook for one minute.

Stir in cereal, 1 cup coconut, cherries and vanilla bean paste; mix well until all the ingredients come together. Let the mixture sit for 10 minutes.

Scoop the mixture into balls, packing them tightly after moistening your hands in a bowl of water. Roll these in (chopped) coconut. Keep the cookies in the refrigerator in a covered container.
sooz
16 years ago
last modified: 11 years ago
I made chocolate frosting this afternoon from one of the Ina Garten recipes that was on her show, but I switched out her semi-sweet chocolate and used milk chocolate instead. Since I didn't want a boatload of frosting, I used one-fourth of the recipe. Nope, I didn't make any cake or cupcakes to go with it, but I may have to do so...this stuff is good!

Here is one-fourth of the recipe, the way I made it:
6 oz milk chocolate ( used Trader Joes Pound Plus Milk Chocolate
1/4 C plus 1/8 C cream
1 tsp + 1/2 tsp corn syrup
1/8 tsp vanilla
1-2 twists of sea salt dispenser (this was not in the original recipe)
1 T butter, room temp (I used regular versus unsalted butter)

Melt the chocolate and cream in a double boiler and stir.
Remove from heat and add the corn syrup and vanilla & stir.
Add one twist of the sea salt dispenser.
Let cool to room temp.
Use elec hand mixer and add the 1 T (room temp) butter and mix until the butter is incorporated, probably about a minute.

If you have nothing to frost, you can frost your finger just to give it a little taste, or you can put it into a container and chill until you want to use it on something.

Taste often throughout the day, just to make sure it's still delicious!

New Recipe Review - May 2010

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