I'll share my recipe, if you'll share yours, September 2, 2012

11 years ago

Roasted Tomato Salsa

Recipe adapted from Cascabel Taqueria in New York City

What you'll need:

2 medium tomatoes, sliced

2 garlic cloves

1 Thai chili, or substitute 1/4 tsp cayenne pepper

1 Tbsp cascabel chili powder or hot chili powder

1 Tbsp lime juice

5 sprigs cilantro

1/2 Tbsp salt

3 Tbsp water

How to make it:

1. Preheat your oven to 350 F. Place the sliced tomatoes and garlic clove on a lightly oiled baking sheet and roast in the oven until their aromas release, about 10 minutes.

2. Remove the roasted tomatoes and garlic from the oven and place them into a blender or food processor along with the rest of the ingredients. Pulse for 30 to 45 seconds. Scrape the sides of the blender or food processor with a rubber spatula and pulse until smooth, about another 30 seconds. Season with additional salt, if needed. Makes a small bowl.

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Comments (3)

glenda_al
11 years ago
I generally try to share tried and true recipes, so here's one that is:

Grandmas Old Fashioned Chocolate Pudding
The quick easy way!
1/2 cup of Bisquick
3/4 cup of granulated white sugar
1/3 cup of Cocoa
1 cup of water
2 cups of whole milk
Combine Bisquick, sugar and cocoa in large saucepan. Gradually stir in water and milk. Cook stirring
constantly with wire whisk, over medium high heat, until the mixture thickens and boils. Boil and stir
constantly for 1 minute. Spoon into serving dishes. Cover as pudding will get a light skin on it if you
dont.
Serves 6
patti43
11 years ago
Glenda, I remember "skin" on the pudding when mother made it. It was my favorite part. LOL!

I haven't tried this, but it sounds like it'd work. Can't figure out why it's called "ala mode", though.

60-SECOND CHOCOLATE CHIP COOKIE ALA MODE (Picky Palate)

2 Tbsp. unsalted butter, softened
2 Tbsp. granulated sugar
2 Tbsp. packed light brown sugar
2 Tbsp. beaten egg
1/4 tsp. pure vanilla extract
5 Tbsp. all-purpose Gold Medal Flour
1/4 tsp. baking soda
1/4 tsp. kosher salt
1/4 c. chocolate chips

Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined. Add beaten egg and vanilla, mixing to combine. Add flour, baking soda and salt. Stir a couple times, then add chocolate chips, stirring to combine. Microwave for 60 seconds then remove. Run a plastic knife around edges, will be slightly gooey, no worries. Cookie will continue to set up in the hot ramekin. Makes 1 large serving
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Lemon Chicken Breasts with Capers (Fine Cooking) 4 boneless, skinless chicken breasts (6 oz. each) 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup fine, dry breadcrumbs 4 Tbs. capers, rinsed, drained, patted dry, and chopped 1 lemon, zest finely grated, and juiced 2 Tbs. chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter 1 Tbs. olive oil 2 medium cloves garlic, thinly sliced 1/2 cup lower-salt chicken broth Position a rack in the center of the oven and heat the oven to 425F. Make a lengthwise horizontal slice almost all the way through each chicken breast and open each up like a book. Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes. Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil. Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley.
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carol_in_california
11 years ago
I have been making the orange sorbet a lot.....delicious.
I tried the berry but didn't take the time to strain out all the seeds but it was still very tasty.
I have a Cuisinart duo ice cream maker which uses bowls pre-frozen.
It is important to let the fruit mixture chill thoroughly before putting into the ice cream maker.

Berry Sorbet

15 oz. berries
1 cup sugar
pinch of salt
1/2 cup water
2 Tbsp lemon juice
1 Tbsp vodka

Pulse berries, sugar and salt together in food processor until combines. About 15 pulses.
With processor running add lemon juice, water and vodka and continue processing until sugar is dissolved, about 1 minute.
Strain mixture through a fine mesh sieve into a bowl and refrigerated until very cold.
Transfer mixture to ice cream machine and churn until it resembles soft serve ice cream.
Pack in a tight container, pressing down to remove air pockets and freeze until firm. (At least three hours.)

Orange sorbet

Omit berries. Reduce sugar by 1 Tbsp. and add 2 tsps grated orange zest to food processor with sugar and salt.
Omit water and reduce lemon juice to 1 Tbsp. Add two cups orange juice to processor with lemon juice.

Lemon sorbet

Omit berries. Increase sugar to 1 1/4 cups and water to 1 1/2 cups. Add 2 tsps. lemon zest to food processor with sugar and salt. Increase lemon juice to 1/2 cup.

Peach sorbet

Substitute 2.5 pounds of peaches, peeled, halved, pitted and chopped coarsely in place of berries.
Reduce sugar by 1 Tbsp.. In place of vodka, use rum or peach schnapps.

Mango sorbet

Substitute 3 mangos, peeled, pitted and chopped coarse for berries. Reduce sugar to 3/4 cup plus 1 Tbsp.

Pineapple sorbet

Substitute 1 small pineapple, peeled, cored and coarsely chopped in place of berries.
Reduce sugar to 3/4 cup and lemon juice to 1 Tbsp.

I'll share my recipe, if you'll share yours, September 2, 2012

Comments (3)

glenda_al

patti43

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