Name: Stacey Warden
1 T All-Purpose Flour3. Cover and bake 20 minutes. Remove cover, stir well, and bake until potatoes are soft when pierced with fork or knife, stirring occasionally, about 30 minutes. Serve hot.If you could prepare a fantasy meal for anybody, for whom would it be and what would you cook?Gas Barbeque Grills vs Charcoal GrillsDo you favor a particular ingredient? Crushed red pepper.Topping:Do you have any culinary aspirations? In my dreams, I'm a personal chef to a famous musician, actor or athlete.Mix oats, brown sugar, flour, cinnamon and salt in a large bowl. Add butter and rub or cut in until course crumbs form. Mix in almonds and ginger. (This can be prepared 1 day ahead.)(packed)Southerners tend to simmer greens for a long time with onions and garlic, and the results are quite delicious. But here the collards are steamed for a short time to retain their color and texture. They're tossed with a simple, full-flavored, tangy dressing and topped with toasted almonds, which add a nice crunch.1 C plus 2 T Dark Brown SugarThe natural sweetness of the potatoes is enhanced by maple syrup and aromatic spices and balanced by the heat in a scant pinch of cayenne.Sucanat, the dehydrated juice of sugar cane, is the sweetener in this refrigerator pie. Unlike refined white sugar, it retains all the vitamins and minerals present in raw sugar cane. I usually opt for liquid sweeteners (rice syrup, barley malt or maple syrup) in desserts, but a granulated sweetener works best when making a caramel sauce. I suggest making this pie a day in advance.Apple Crisp1. Make dressing: In food processor or blender, combine all dressing ingredients and 2 tablespoons water. Process until smooth and blended.
2. For each serving, arrange 2 tomato wedges and 3 slices cucumber on lettuce leaf. Drizzle desired amount of dressing over salad just before serving.Candied YamsSERVES 4 EGG- & DAIRY-FREEPER SERVING: 97 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT, FAT); 7G CARB.; 0 CHOL.; 19MG SOD.; 3G FIBER1/2 C SugarCollard Greens with AlmondsOne of the reasons the food of New Orleans tastes so good is the seasoning. But there's a misconception that all Cajun food is hot. "Heat" is just one of the elements used in seasoning the food, but not the most important one. In fact, if the heat isn't balanced with the other flavors, it dominates the dish and makes it less interesting.Company: Kelly Services3/4 C Lightly Toasted, ChoppedWhen I prepare Cajun food, I combine many spices into a seasoning mix. This blend includes ground peppers--white, black and cayenne--and ground cumin, chili powder, dried thyme and dried sage. When all of these spices are balanced and assimilated into a dish, they create a flavor that is rich, full, satisfying and unique. During the years, my culinary vocabulary has changed, but as you'll see from the following recipes, I'm still speaking Cajun.PER SERVING: 379 CAL.; 26G PROT.; 3G TOTAL FAT (1G SAT. FAT); 50G CAR8.; 0 CHOL.; 1,028MG SOD.; 4G FIBERAlmonds4 Lbs. Granny Smith Apples, Peeled,You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the "pros" go into the gas grill's column. For starters, the gas grill is much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas barbeque grills is that they allow for consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further and this takes some practice and experience.For Topping:Culinary pet peeve: People who salt or season food before tasting it.These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.PER SERVING WITH 1 TABLEPSOON DRESSING: 66 CAL,; 1G PROT.; 5G TOTAL FAT (0 SAT. FAT); 5G CARB.; 0 CHOL.; 52MG SOD.; 1G FIBERI would recreate a romantic picnic my husband and I shared in an olive grove while on our honeymoon in Napa Valley. I would bake a crusty baguette and serve it with sausages, cheeses and brine cured olives. Of course we'd have fresh fruit, and I would create truffles flavored with wines from wineries we'd visited. I would also bake a lovely Port bundt cake from a recipe given to me at one of those wineries.Title: Senior Staffing Supervisor1. Preheat oven to 400 [degrees] F. Peel potatoes and cut into 1 1/2-inch chunks. In shallow 13 x 9-inch baking dish lined with aluminum foil, spread potatoes in single layer.
2. In food processor or blender, combine syrups, orange juice, vanilla extract, ginger, tamari, cinnamon, cloves, salt, cayenne and kudzu. Process until smooth. Pour over potatoes; mix well.1. In small skillet, toast almonds over medium heat until golden in color, 1 to 2 minutes; set aside.
2. Layer 3 collard leaves. Roll into cylinder and slice crosswise into thin strips. Repeat until all leaves are sliced. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add greens, cover and steam 4 minutes.1. Preheat oven to 400 [degrees] F In small bowl, combine seasoning mix ingredients; set aside. Drain tomatoes, reserving liquid, and coarsely chop. Set aside. Place seitan in food processor and pulse on/off 12 times or until seitan is shredded. Set aside.
2. In 4-qt. Dutch oven or flame-proof casserole dish with lid, combine reserved tomato liquid and broth and bring to a boil over medium-high heat. Add rice and 1/4 teaspoon salt. Return to a boil. Cover, reduce heat and simmer 20 minutes. Meanwhile, in deep skillet, heat oil over medium-high heat. Add onion and cook, stirring, until slightly softened, about 2 minutes. Add garlic, red pepper, celery and seasoning mix and stir well. Add tomatoes, then seitan and cook, stirring, about 3 minutes.Quick Cook OatsMost memorable flop: I was experimenting with a new cake recipe for my Goddaughter's baptism. The frosting was a disaster! I wound up having to throw something together at the last minute with a purchased angel food cake, preserves and sliced strawberries.Who taught you to cook? My mom. When I was little, she always let me "help" her in the kitchen, be it baking bread or canning fruits and vegetables.30 min. SERVES 6 EGG- & DAIRY-FREEFavorite Cookbook/ TV Cooking Show: Anything from Southern Living.1 1/4 C Old-Fashioned orCooking Style: One pot cooking
Excellent served warm with ice cream.
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