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Sioux 003
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11-07-2007, 03:59 PM
Quote:
Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula main dish
Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals
Episode: Steak Your Claim
http://www.foodnetwork.com/food/reci..._75145,00.html
Ingredients:
Salt
1 pound penne rigate
2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
Freshly ground black pepper
4 tenderloin steaks about 1 1/4-inch thick
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
1 cup grated Parmigianino-Reggiano, a few generous handfuls
1 cup basil leaves, about 20, torn or shredded
2 cups coarsely chopped arugula
Directions
Preheat oven to 450 degrees F.
Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
Serve meat with pasta alongside.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 38 minutes
Yield: 4 servings
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ArtemisMoon
(-.-)zzZ
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11-07-2007, 04:03 PM
Quote:
Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta main dish
Recipe courtesy Wolfgang Puck, 2004
http://www.foodnetwork.com/food/reci...html?rsrc=like
Ingredients:
2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
Directions
Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 23 minutes
Yield: 4 to 6 servings
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Sioux 003
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11-07-2007, 04:07 PM
Quote:
Grilled Exotic and Wild Mushrooms with a Home-Cured Tasso Cream Sauce Over Angel Hair Pasta
Recipe courtesy Emeril Lagasse 1999
Show: Emeril Live
Episode: Viva Las Vegas
This recipe is available for a limited time only. Why?
http://www.foodnetwork.com/food/reci...html?rsrc=like
Ingredients:
4 cups assorted exotic mushrooms, cleaned and stemmed
1/4 cup plus 1 tablespoon olive oil
Essence, recipe follows
4 ounces small diced tasso, recipe above
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 cup chopped green onions
2 cups heavy cream
1 tablespoon butter
1/2 pound fresh angel hair pasta
1/2 cup grated Parmigiano-Regginao
1 tablespoon finely chopped parsley
Directions:
Preheat the grill. In a large mixing bowl, toss the mushrooms with 1/4 cup of the oil. Season with Creole seasoning. Place the mushrooms in a grill basket. Place on the grill and cook for about 2 to 3 minutes on each side, or until the mushrooms are wilted. Remove and cool completely, set aside. Bring a pot of salted water to a boil. In a large saute pan, over medium heat, add the remaining 1 tablespoon of oil. When the oil is hot add the Tasso and saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Add the shallots and garlic and season with Creole seasoning. Stir in the green onions. Add the cream and butter and bring the liquid to a boil. Reduce to a simmer and cook for about 6 minutes or until the sauce coats the back of a spoon. Season with Creole seasoning. Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Season the pasta with salt and pepper. Add the pasta and cheese to the sauce. Toss well. Mound the pasta in the center of 4 plates. Garnish with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Ingredients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 appetizer servings
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Jadyalyn
Dead Account Holder
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11-08-2007, 01:23 AM
Quote:
~:~ Breakfast ~:~
Brenda's Kitchen
Origin: Home
::Pancakes::
Ingredients
2 cups of flour
3 tablespoons of sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
1/4 cup of oil
1/4 cup of vinegar
1 cup of milk
Directions
Mix all ingredients together. Fry until edges dry then change color. (golden brown color)
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 01:30 AM
Untitled
Brenda's Kitchen
::Chicken Vegetable Noodle Soup::
(Makes about 4 Quarts)
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Sioux 003
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11-08-2007, 03:47 PM
Quote:
Chinese Pasta Pasta Cinese main dish
Alphonse Bisignano author of, Cooking the Italian Way
Sauce Ingredients:
1 12-oz can tomato paste
3 c. water
1 tsp. basil
1 tsp oregano
1 large bay leaf
1 clove garlic, minced
1 medium-sized onion, chopped
1 tsp. salt
dash of pepper
2 or 3 Italina sausage links (optional)
Directions:
1. Combine all ingredients in a Dutch oven. Cover and simmer over all heat for 2 hours, stirring occasionally. * (If sauce becomes too thick and begins to stick to the sides of the pot, add a little water.)
2. Remove the lid about 15 minutes efore serving so that the sauce can thicken. (Sauce shoudl be heavy and smooth.)
* While the sauce is simmering for 2 hours, you will have plenty of time to make meetballs and cook the pasta.
preparation time: 5 minutes
cooking time: 2 hours
makes 1 qt. of sauce
Meatball Ingredients:
1/2 lbs. lean ground beef
1/2 c. cracker or bread crumbs
1 egg
pinch of oregano
pinch of basil
salt to taste
pepper to taste
1 clove garlic, minced
1 small onion, finely chopped
2 tbsp. grated Romano or Parmesan cheese
vegetable oil for frying
Directions:
1. Put all ingredients except oil in a large bowl and mix well. (Many cooks use their hands for mixing meatballs.)
2. Roll about 1 tbsp. meat between the palms of your hands to make meatballs that are 3/4 inch in diameter.
3. In a frying pan, brown meatballs in about 1/2 inch of oil. Drain. (Or place meatballs in a shallow pan and bake at 350 F for about 10 minutes.)
preparation time: 20 minutes
cooking time: 10 to 15 minutes
makes 25 to 30 small meatballs
Pasta Ingredients:
8 oz. mostaccioli or rigatoni noodles, uncooked
1 qt. sauce
1 or 2 hard-cooked eggs, sliced
1/2 c. granted Romano or Parmesan cheese
Directions:
1. Boil noodles according to directions on package and drain.
2. Preheat the oven to 350 F.
3. In a square 8 x 8-inch baking dish or cake pan, layer ingredients in the following order: a small amount of sauce on the bottom; then noodles, meatballs, and egg slices; then another layer of sauce, topped with mozsarella cheese. (Save some sauce to pour over each portion after baking.)
4. Sprikle with Romano or Parmesan cheese and bake for 20 minutes or until bubbling and heated through.
5.When done, remove Chinese Pasta from the oven and let cool slightly before cutting into squares for serving. Pour remaining sauce over eaching serving.
preparation time: 25 minutes
cooking time: 20 minutes
serves 4 to 6
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 03:57 PM
Quote:
Linguine with Chicken Ragu Main dish
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: First Time Dinner Party
http://www.foodnetwork.com/food/reci..._29862,00.html
Ingredients:
2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
Salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce, recipe follows
1 pound linguine
1/2 cup freshly grated Parmesan
Directions:
Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
Marinara Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
Directions:
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Yield: 2 quarts
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 servings
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Sioux 003
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11-08-2007, 04:03 PM
Quote:
Spaghetti with Garlic, Olive Oil and Red Pepper Flakes pasta dish
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Straight from the Pantry
http://www.foodnetwork.com/food/reci..._23147,00.html
Ingredients:
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
Directions:
In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.
Remove pan from heat and top with fresh herbs.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 04:06 PM
Quote:
Mozzarella Sticks appentizer
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Burgers and Fries
http://www.foodnetwork.com/food/reci..._27923,00.html
Ingrediets:
1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows
Directions:
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
Marinara Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
Directions:
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Yield: 2 quarts
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 10 minutes
Yield: 6 to 8 servings (makes about 56 pieces)
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Sioux 003
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11-08-2007, 04:11 PM
Quote:
Veal Marsala main dish
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Italian Restaurant Classics
http://www.foodnetwork.com/food/reci..._26986,00.html
Ingredients:
8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig
Directions:
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 04:14 PM
Quote:
Steak Salad salad
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Lavish Leftovers
http://www.foodnetwork.com/food/reci..._26400,00.html
Ingredients:
1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
Directions:
In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Directions:
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Yield: 1 2/3 cups
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 servings
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Sioux 003
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11-08-2007, 04:16 PM
Quote:
Italian Caesar Salad with Polenta Croutons salad
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Italian Salads
http://www.foodnetwork.com/food/reci..._28009,00.html
Dressing:
3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper
Polenta Croutons:
1 teaspoon olive oil
2 cups Basic Polenta, recipe follows
Vegetable oil, for deep frying
Salad:
3 small heads (or2 large heads) romaine lettuce, halved lengthwise
1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
1/2 cup pine nuts, toasted
1 1/2 ounces shaved Parmesan
Directions:
To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper.
To make the croutons: Spread the olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours.
Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
(The dressing and polenta croutons can be prepared 1 day ahead up to this point. Cover the dressing and polenta croutons separately and refrigerate. Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.
On a serving platter, mound the grilled chopped lettuce. Decoratively scatter the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
Basic Polenta:
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter
Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. Turn off the heat. Add the butter, and stir until melted.
Lightly oil a half sheet pan. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Yield: 4 to 6 servings
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 04:19 PM
Quote:
Caesar Salad with Grilled Shrimp salad
Copyright, 2005, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Old Favorites
http://www.foodnetwork.com/food/reci...html?rsrc=like
Ingredients:
1/4 cup pasteurized egg product
1 clove garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup finely grated Parmesan
Salt and pepper
8 cups coarsely torn romaine lettuce
2 cups Garlic-Scented Croutons, recipe follows
20 to 24 Lemon Pepper Grilled Shrimp, recipe follows
Directions:
In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.
Garlic-Scented Croutons:
8 slices French bread or other crusty bread (about 2 ounces)
1 teaspoon olive oil or olive oil spray
1 clove garlic
2 pinches salt
Directions:
Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
Yield: 2 cups
Lemon Pepper Grilled Shrimp:
1 pound large shrimp (20 to 24 per pound), peeled and deveined
1 teaspoon olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
Directions
Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.
Nutrition Information
Nutritional Analysis per Serving Calories: 325
Total Fat: 17 grams
Saturated Fat: 3 grams
Protein: 29 grams
Carbohydrates: 14 grams
Fiber: 3 grams
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings
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Sioux 003
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11-08-2007, 04:23 PM
Quote:
Piadine with Caesar Salad and Roasted Garlic Paste salad
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Grilled Pizza Party
http://www.foodnetwork.com/food/reci...html?rsrc=like
Ingredients:
1 pound premade pizza dough
12 cups loosely packed torn romaine lettuce (about 2 heads)
Favorite Caesar dressing
Olive oil
1/2 cup Roasted Garlic Paste, recipe follows
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons freshly grated Parmesan, plus extra for garnish
Preheat a grill to high.
Put the lettuce in a bowl. Pour the dressing over and toss well.
Directions:
Divide the dough into 4 equal balls. On a floured board, stretch and roll the dough into thin discs with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust.
Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill. This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high. When you start to see bubbles on the surface of the dough, turn it over. It should be slightly browned on the bottom. Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme. Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat.
Ingredients:
1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
Preheat the oven to 375 degrees F.
Directions:
Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note). Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper.
Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.
When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
Chef's Note:
It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good "cook's snack" while preparing dinner, or can be squeezed into tomato sauce or onto pasta.
Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 12 minutes
Yield: 4 servings
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 06:03 PM
Quote:
Chocolate-Banana Filled Crepes dessert
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: French Fare
http://www.foodnetwork.com/food/reci..._33456,00.html
Crepe Batter:
1 cup all-purpose flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream
Directions:
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 18 crepes
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Sioux 003
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11-08-2007, 06:09 PM
Quote:
Chocolate Angel Food Cake and Raspberry Parfait dessert
Recipe courtesy Bobby Flay, 2007
Show: Boy Meets Grill
Episode: Food for Fitness
http://www.foodnetwork.com/food/reci..._36468,00.html
Ingredients:
1 store bought chocolate angel food cake, cut into cubes
1/4 cup framboise
1 cup very cold heavy cream
3 tablespoons sugar
3 tablespoons best-quality cocoa powder
1 teaspoon vanilla extract
1 pint fresh raspberries
Grated bittersweet chocolate
Directions:
Drizzle cake cubes with framboise and toss to combine.
Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.
Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 06:14 PM
Quote:
Sweet and Sour Chicken Main dish
Recipe courtesy Bobby Flay, 2007
Show: Boy Meets Grill
Episode: Asian Take-Out Grilling with Allegra
http://www.foodnetwork.com/food/reci..._80240,00.html
Ingredients:
1 cup red wine vinegar
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 cup pineapple juice
1 cup granulated sugar
2 jalapeno chiles, coarsely chopped
2-inch piece fresh ginger, peeled and chopped
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
Canola oil
1/4 pound steamed snow peas
2 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
Salt and freshly ground black pepper
4 boneless chicken breasts, 8-ounces each
3 tablespoons canola oil
Salt and pepper
Steamed brown rice
Directions
Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
Strain the sauce through a strainer into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt and pepper.
Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle with the sauce.
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 8 minutes
Yield: 4 servings
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Jadyalyn
Dead Account Holder
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11-08-2007, 06:14 PM
Quote:
~:~ Desserts ~:~
Glazed Apple Cookies
URL: http://allrecipes.com/Recipe/Glazed-...es/Detail.aspx
INGREDIENTS
* 1/2 cup shortening
* 1 1/3 cups packed brown sugar
* 1 egg
* 2 cups sifted all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 cup chopped walnuts (optional)
* 1 cup apples - peeled, cored and finely diced
* 1 cup raisins
* 1/4 cup milk
* 1 1/2 cups sifted confectioners' sugar
* 1 tablespoon butter
* 1/2 teaspoon vanilla extract
* 2 1/2 tablespoons half-and-half cream
DIRECTIONS
1. Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
5. To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.
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Sioux 003
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11-08-2007, 06:20 PM
Quote:
Grilled "Philly" Cheese Steak main dish
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Sandwich Time
http://www.foodnetwork.com/food/reci..._28683,00.html
Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 to 2 cups grated sharp yellow Cheddar
2 teaspoons dry mustard
Salt and freshly ground pepper
2 filet mignons, 12 to 16 ounces each
2 tablespoons olive oil
4 soft Italian rolls, split and grilled
Toppings:
Grilled yellow and red onions, coarsely chopped
Grilled mushrooms, sliced
Grilled green peppers, sliced
Grilled Cubano peppers, sliced
Directions:
Preheat grill to high. Melt butter in a medium saucepan on top of the grates of the grill. Whisk in flour and cook for 1 minute. Add the milk and cook until thickened. Whisk in the cheese and cook until melted. Add dry mustard and season with salt and pepper. Keep warm.
Brush filets with oil on both sides and season with salt and pepper. Grill for 2 to 3 minutes on each side for rare, which is desired for this sandwich. Let rest for 5 minutes and then slice into 1/8-inch thick slices.
Slice 7/8 of the way through the rolls and fill each with several slices of the beef, cheese sauce, and any or all of the toppings. Return sandwiches to the grill, close top, and grill very briefly just to heat through.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 06:22 PM
Quote:
~:~ Main Dish ~:~
URL:http://allrecipes.com/Recipe/Meatloa...le/Detail.aspx
::Meatloaf that Doesn't Crumble::
INGREDIENTS
* 1 green bell pepper, seeded and cubed
* 1 medium onion, roughly chopped
* 3 small stalks celery
* 1 1/4 pounds ground beef
* 1 pound mild pork sausage
* 1 1/2 cups cracker crumbs
* 1 (1 ounce) envelope dry onion soup mix
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried sage
* 1 1/2 cups milk
* 1/2 cup ketchup
number of stars
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DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
3. Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.
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Jadyalyn
Dead Account Holder
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11-08-2007, 06:27 PM
Quote:
Recipe for 1 bowl Chocolate cake!
Cook Time: 30-35 minutes
Servings: depends how big you slice it lol says 16
Ingredients:
2 C all purpose flour
1 c granulated sugar
3/4 c brown sugar
2/3 c unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup milk
1/2 c (or 1 stick) butter softened
2 eggs
2 tsp vanilla extract
frosting (might add a recipe for that later)
How to make:
preheat over to 350, grease 2 9 in round pans and put wax paper in the bottom
Mix all ingredients in one bowl on low until they are mixed then on high for 3 minutes
devide batter in 2 and pour into pans bake for 30-35 minutes. Let cook for 10 minutes then looses edges with a knife and remove form pans let cool completly
make your frosting while cooling. once cooled ice your cake and decorate!
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Sioux 003
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11-08-2007, 06:27 PM
Quote:
Chocolate Truffles dessert
From Food Network Kitchens
http://www.foodnetwork.com/food/reci..._35378,00.html
Ingredients:
1/2 pound quality semisweet chocolate, finely chopped
1/3 cup heavy cream
2 tablespoons quality honey (recommended: Tasmanian)
2 tablespoons unsalted butter, at room temperature
1/4 to 1/2 cup turbinado sugar or raw sugar, for garnish
Directions:
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.)
Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.
Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan). Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes.
Once set, the truffles can be held in a cool spot, out of the refrigerator for up to 2 hours. Otherwise, refrigerate the truffles covered, for up to 5 days. Truffles taste best if served room temperature not straight from the refrigerator.
Variations:
Citrus Truffles:
Choose one of these:
1 grapefruit
2 oranges
2 lemons
Directions:
Finely grate the zest from the citrus with a fine holed grater, preferably a micro plane. Add half of the zest to the cream, (reserve the rest for decorating the truffles.) Bring the cream, zest and honey to a simmer, remove from the heat. Puree mixture with an immersion blender to combine the flavors. Proceed as above to form the truffles.
Gently rub the turbinado sugar and the reserved zest together with your fingers. Sprinkle citrus flavored sugar on top of truffles.
Fennel Truffles:
1/2 teaspoon fennel seed
2 tablespoons confectioners' sugar
2 tablespoons sweetened ground cocoa
Pulse the fennel seed, confectioners' sugar, and cocoa in a spice grinder to a fine powder. Roll basic chocolate truffle in fennel-cocoa mixture.
Malt:
1/4 cup, plus 2 tablespoons malt powder (recommended: Ovaltine)
Add 2 tablespoons malt powder to the cream and proceed with the basic recipe as above. Roll finished chocolate truffle in the 1/4 cup malt powder.
Chili:
1 ancho chile
2 tablespoons turbinado sugar
1 teaspoon ancho chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
Directions:
Stem and seed the chile, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile. Add the chile to the cream and honey mixture and bring to a simmer. Cover and let set for 5 to 10 minutes, depending on how spicy you like your truffles. Strain and discard the chile. Proceed as above to form the truffles. Mix the turbinado sugar, chili powder, cinnamon, and sea salt together. Sprinkle seasoned sugar on top of the truffles.
Ginger:
3 to 4 pieces crystallized ginger, plus more for garnish
Add the crystallized ginger to the cream. Bring cream, ginger and honey to a simmer, remove from the heat and puree with an immersion blender to combine the flavors. Proceed as above to form the truffles. Finely chop additional crystallized ginger to equal about a tablespoon and lightly press onto the top of truffles.
Copyright 2007 Television Food Network, G.P. All rights reserved
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 5 minutes
Yield: 25 truffles
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ArtemisMoon
(-.-)zzZ
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11-08-2007, 06:33 PM
Quote:
Chocolate Mousse dessert
From Food Network Kitchens
http://www.foodnetwork.com/food/reci..._35376,00.html
Ingredients:
6 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped
1 cup heavy cream
1 tablespoon warm water
1/2 teaspoon instant espresso powder, optional
1 large egg
2 large egg yolks
Pinch fine salt
1/3 cup sugar
Directions:
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
Whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs.
Whisk the water and espresso powder together in a small bowl.
Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more. Fold in the espresso.
Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg. Finally fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. Serve.
For a dark, double-rich mousse, use all bittersweet chocolate instead of the semisweet, and decrease the cream to 3/4 cup.
Copyright 2007 Television Food Network, G.P. All rights reserved.
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 4 servings (about 2 3/4 cups)
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Jadyalyn
Dead Account Holder
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11-08-2007, 06:35 PM
Quote:
~:~Desserts~:~
Brenda's Kitchen
No Bake Peanut Butter Cookies
Ingredients
2 cups of sugar
1/4 lb. butter
1/2 cup of milk
3/4 cup peanut butter
3 cups of rolled oats
Directions
Mix Sugar, butter, milk in a saucepan and boil for 11/2 minutes. Stirring constantly.
Remove from heat add peanut-butter mixing until melted into mixture. Add oats mixing thoroughly.
Drop by spoonfuls onto wax paper or into buttered pan.
Cool and cut into squares.
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Sioux 003
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11-08-2007, 06:36 PM
Quote:
S'more Brownies dessert
From Food Network Kitchens
http://www.foodnetwork.com/food/reci..._35380,00.html
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Direction:
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Copyright 2007 Television Food Network, G.P. All rights reserved
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: about 12 (2-inch) squares
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