October 19th, 2007 by alice
Tags: Basil, Chicken, Parmigiana
INGREDIENTS
- 8ounces uncookedrotini pasta
- 24ounceschicken breasts
- 2/3cupItalian breadcrumbs
- 1/2cupparmesan cheese, divided
- 1/2cupegg substitute
- 1tablespoonolive oil
- 26ouncespasta sauce
- 1/4cup slicedfresh basil
- 1cup shreddedlowfat mozzarella cheese
- 2tablespoons mincedfresh Italian parsley
DIRECTIONS
- Prepare pasta according to package directions.
- Cut each chicken breast into 2 pieces.Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness.
- Combine breadcrumbs and 1/4 cup parmesan.
- Dip chicken in egg substitute, and dredge in breadcrumb mixture.
- Brown chicken in batches, in hot oil in a large skillet, 1 to 2 minutes on each side.Remove chicken from skillet.
- Stir together pasta sauce and basil; spoon half of sauce into baking dish.Arrange chicken in an even layer over sauce; pour remaining sauce over chicken.Sprinkle evenly with mozzarella cheese and remaining 1/4 cup parmesan.
- Bake at 350 for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges.
- Remove from oven and sprinkle with parsley.Serve chicken over hot cooked pasta.
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October 19th, 2007 by alice
Tags: Apricotange, Bundt, Cake
INGREDIENTS
-
For the cake
- 1cupgranulated sugar
- 1/4lbunsalted butter, room temperature
- 2eggs, room temperature
- 2teaspoonsvanilla extract
- 1 1/2cupsdates, chopped
- 1cupdried apricots, chopped
- 1/2cupwalnuts, chopped
- 1tablespoonorange zest
- 2cupsall-purpose flour
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 3/4cupbuttermilk
-
For the glaze
- 1/2cupgranulated sugar
- 1tablespoonorange zest
- 1/3cuporange juice
- 1tablespoonlemon juice
DIRECTIONS
- Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
- In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
- Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
- On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
- In a medium bowl, whisk together the flour, soda & salt.
- Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
- Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
- Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
- Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
- Poke holes in the top of the cake with a long, thick skewer at about 1″ intervals.
- Brush the HOT glaze over the top & sides of the cake, then cool completely.
- Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.
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October 19th, 2007 by alice
Tags: Bleu, Cheese, Dressing, Outback, Steakhouse
INGREDIENTS
- 1cupmayonnaise
- 4tablespoonswhole milkor buttermilk
- 5tablespoons crumbledblue cheese
- 1dashfresh ground black pepper(1 good twist)
- 1teaspoononion powderor onion salt
- 1teaspoongarlic powderor garlic salt
DIRECTIONS
- Mix all the ingredients together by hand in a large bowl until smooth and creamy.
- Cover and chill in the fridge for 30 minutes (approximately) or until you are ready to use it.
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October 19th, 2007 by alice
Tags: Chocolate, Truffles
INGREDIENTS
- 10ouncesbittersweet chocolate, chopped fine
- 3tablespoonsunsalted butter
- 1/2cupheavy cream
- 1tablespoonlight corn syrup
- 1/4cupbrandy
- 1/2cupDutch-processed cocoa powder
- finely choppednutsor toastedcoconut, for coating truffles
- 8ounceschocolate, semisweet, bittersweet chopped fine
DIRECTIONS
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl.
- Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
- Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy.
- Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate.
- Place truffles 1 at time into the scoop and roll around until coated.
- Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
- In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
- Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
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October 19th, 2007 by alice
Tags: Caprese, Pasta
INGREDIENTS
- 1/4cupextra-virgin olive oil(see note above)
- 2-4teaspoonsfresh lemon juice, from 1 lemon(see note above)
- 1smallgarlic clove, minced(about 1/2 teaspoon)
- 1smallshallot, minced fine(about 2 tablespoons)
- salt & fresh ground pepper, to taste
- 1 1/2lbs ripetomatoes, cored, seeded, and cut into 1/2-inch dice
- 12ouncesfresh mozzarella cheese, cut into 1/2-inch cubes(see note above)
- 1lbpasta(short tubular or curly, such as penne, fusilli, or campanelle)
- 1tablespoonsalt
- 1/4cup choppedfresh basil
- 1teaspoonsugar(see note above)
DIRECTIONS
- Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper together in large bowl.
- Add tomatoes and gently toss to combine and set aside. (Do not marinate tomatoes for longer than 45 minutes.).
- While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes.
- Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta; stir to separate, and cook until al dente. Drain well.
- Add pasta and mozzarella to tomato mixture and gently toss to combine.
- Let stand for 5 minutes. Gently stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if necessary, and serve immediately.
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