Wednesday, 15 November 2017

Mint Meringue Kisses

November 15, 2017 0

Ingredients

  • 4egg whites
  • 1/2teaspoon cream of tartar
  • 1/2teaspoon salt
  • 1 1/3cups sugar
  • 1/4teaspoon mint extract
  • 7 - 8drops green food coloring
  • 2ounces semisweet chocolate, chopped
  • 1/2teaspoon vegetable oil
  • Directions

    1. Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 225 degrees F. Line a large cookie sheet with parchment paper; set aside. In a large mixing bowl add cream of tartar and salt to egg whites. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until glossy and stiff peaks form (tips stand straight). Beat in mint extract and green food coloring.
    2. Transfer meringue to a pastry bag fitted with a 1/2- to 3/4-inch open star tip. Pipe stars 1 inch apart onto the prepared cookie sheet. Bake about 60 minutes or until meringues appear dry and are firm when lightly touched. Turn off oven. Let meringues stand in the closed oven about 60 minutes or until cool and crisp.
    3. In a small saucepan heat and stir 2 ounces chocolate and the vegetable oil over low heat until melted and smooth. Spread about 1/2 teaspoon each melted chocolate on the flat sides (bottoms) of half the meringues. Press the flat sides of the remaining cookies against the filling. Let stand until set.

    From the Test Kitchen

    Layer the unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Fill cookies before serving.
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Nutty Chocolate Chip Pancakes

November 15, 2017 0

Ingredients

  • 1 2/3cups all-purpose flour
  • 1/3cup unsweetened cocoa powder
  • 1/4cup sugar
  • 1teaspoon baking soda
  • 1/4teaspoon salt
  • 1egg, lightly beaten
  • 2 1/4cups buttermilk or sour milk*
  • 3tablespoons vegetable oil
  • 1teaspoon vanilla
  • 1/2cup miniature semisweet chocolatepieces
  • 1/2cup toasted chopped walnuts
  • Whipped cream
  • Fresh raspberries or sliced strawberries(optional)
  • Directions

    1. In a large bowl stir together flour, cocoa powder, sugar, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl combine egg, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces and walnuts.
    2. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are browned, turning over when surfaces are bubbly and edges are slightly dry. Cool completely.
    3. Layer pancakes between sheets of waxed paper in a freezer container or bag; seal and freeze for up to 2 months.
    4. To serve, preheat oven to 350 degrees F. Place frozen pancakes on a baking sheet. Bake about 10 minutes or until warm. (Or heat in a toaster until warm.) Top with whipped cream and, if desired, fresh berries.

    From the Test Kitchen

    *

    To make 2 1/4 cups sour milk, place 7 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 1/4 cups total liquid; stir. Let stand for 5 minutes before using.
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Multigrain Citrus Waffles

November 15, 2017 0

Ingredients

  • 1 1/2cups all-purpose flour
  • 1/2cup whole wheat flour
  • 1/2cup oat flour
  • 1tablespoon baking powder
  • 1tablespoon packed brown sugar
  • 1/2teaspoon baking soda
  • 1/4teaspoon salt
  • 1 3/4cups fat-free milk or light vanilla soymilk
  • 1/2cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/2cup canola oil
  • 1tablespoon finely shredded orange peel
  • 1/2cup low-sugar orange marmalade
  • 1 1/2cups fresh blueberriesraspberries, and/or sliced strawberries
  • Directions

    1. In a large bowl combine all-purpose flour, whole wheat flour, oat flour, baking powder, brown sugar, baking soda, and salt. Make a well in center of flour mixture; set aside.
    2. In a medium bowl combine milk, egg, oil, and orange peel. Add egg mixture to flour mixture all at once. Stir just until moistened (batter should be slightly lumpy).
    3. Pour 2/3 to 1 cup batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with the remaining batter.
    4. For sauce, in a small saucepan heat marmalade until melted. Stir in berries; heat through. Spoon sauce over warm waffles.
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Blueberry Coconut Ice Cream Pie

November 15, 2017 0

Ingredients

ALMOND-BROWN SUGAR CRUST

  • 1 1/2cups slivered almonds
  • 2tablespoons packed light brown sugar
  • 1/2cup unsweetened toasted coconut flakes
  • 1/2teaspoon kosher salt
  • 4tablespoons unsalted butter, melted

BLUEBERRY SAUCE

  • 3cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
  • 1/3cup granulated sugar
  • 1teaspoon cornstarch
  • 1/4teaspoon kosher salt
  • 1teaspoon grated lemon zest
  • 2teaspoons freshly squeezed lemon juice
  • A few gratings of nutmeg (about 1/8 tsp.)
  • 1tablespoon water
  • 1/4teaspoon almond extract
  • 1/4teaspoon coconut extract

ASSEMBLE AND SERVE

  • 1quart homemade or purchased coconut ice cream
  • 3/4cup of the Blueberry Sauce, chilled
  • 1/2cup creme fraiche or sour cream
  • 1/2cup heavy cream
  • 1tablespoon sugar
  • 2cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
  • Remaining Blueberry Sauce, heated
  • Directions

    1. Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, toasted coconut flakes, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
    2. Bake 8 to 12 minutes until lightly golden. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
    3. In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
    4. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
    5. Remove from heat and stir in almond extract and coconut extract. Set aside to cool; refrigerate sauce until completely chilled before proceeding.
    6. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
    7. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
    8. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

    TO SERVE:

    1. In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.
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Chicken Lasagna Rolls with Chive-Cream Sauce

November 15, 2017 0

Ingredients

  • 6dried lasagna noodles
  • 18 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/2cup milk
  • 1/4cup grated Romano cheese or Parmesan cheese
  • 1tablespoon snipped fresh chives
  • 1 1/2cups chopped cooked chicken
  • 1/210 ounce package frozen chopped broccoli, thawed and drained (1 cup)
  • 1/2cup bottled roasted red sweet peppers, drained and sliced
  • 1/8teaspoon black pepper
  • 1cup marinara pasta sauce
  • Directions

    1. Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles, rinsing with cold water. Cut each noodle in half crosswise; set aside.
    2. For white sauce, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.
    3. For filling, in a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers, and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in an ungreased 3-quart rectangular baking dish.
    4. Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.
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Green Chile Chicken Tortilla Casserole

November 15, 2017 0

Ingredients

  • Nonstick cooking spray
  • 1pound tomatillos, outer husks removed, rinsed
  • 1teaspoon vegetable oil
  • 1/2cup chopped onion (1 medium)
  • 1fresh poblano chile pepper, seeded and chopped*
  • 1/4cup snipped fresh cilantro
  • 1teaspoon sugar
  • 1/2teaspoon ground cumin
  • 1/4teaspoon salt
  • 126 inches corn tortillas, halved
  • 3cups shredded cooked chicken breast
  • 1 3/4cups shredded reduced-fat Mexican-style four cheese blend (7 ounces)
  • 116 ounce jar salsa
  • Chopped tomatoes and/or snipped fresh cilantro (optional)
  • Directions

    1. Preheat broiler. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place tomatillos in the baking pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
    2. In a large skillet heat oil over medium heat. Add onion and chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
    3. In a blender or food processor combine tomatillos, onion mixture, the 1/4 cup cilantro, the sugar, cumin, and salt. Cover and blend or process until smooth, stopping and scraping down sides as necessary.
    4. Spread 3/4 cup of the tomatillo mixture in the prepared baking dish. Arrange six of the tortilla halves over the sauce, overlapping slightly. Top with 1 cup of the chicken, 1/2 cup of the cheese, and half of the salsa, spreading evenly. Add six more tortilla halves and top with 1 cup chicken, 1/2 cup cheese, and half of the remaining tomatillo mixture, spreading evenly. Add six more tortilla halves, the remaining 1 cup chicken, and the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover completely.
    5. Cover the dish with plastic wrap and chill for at least 8 hours or up to 24 hours. Cover and chill the remaining 3/4 cup cheese until needed.
    6. Preheat oven to 375 degrees F. Remove plastic wrap. Cover dish with foil. Bake for 40 minutes. Remove foil. Sprinkle with the remaining 3/4 cup cheese. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, garnish with chopped tomatoes and/or snipped fresh cilantro.

    From the Test Kitchen

    *TIP:

    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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Cheese Tortellini and Chicken Mushroom Casserole

November 15, 2017 0

Ingredients

  • 29 ounce packages refrigerated whole wheat cheese-filled tortellini
  • 8ounces fresh haricots verts or green beans, trimmed and halved crosswise
  • 8ounces fresh cremini or button mushrooms, thinly sliced
  • 1medium onion, halved and thinly sliced
  • 2tablespoons olive oil
  • 3cups coarsely shredded cooked chicken breast (about 1 pound)
  • 112 ounce jar roasted red sweet peppers
  • 3/4cup purchased dried tomato pesto
  • 1/4teaspoon crushed red pepper
  • 1/2cup finely shredded Parmesan cheese
  • 1/2cup shredded fresh basil
  • Directions

    1. Preheat oven to 350 degrees F. In a large saucepan cook tortellini according to package directions, adding haricots verts for the last 4 minutes of cooking. Drain and return to pan.
    2. Meanwhile, in a large skillet cook mushrooms and onion in hot oil over medium heat for 6 to 8 minutes or until tender and lightly browned, stirring occasionally.
    3. Add mushroom mixture and chicken to drained pasta mixture. Toss to coat. Place undrained peppers in a blender. Cover and blend until smooth. Stir in pesto and crushed red pepper. Add to pasta mixture;toss to coat. Spread mixture evenly in a 3-quart rectangular baking dish.
    4. Cover and bake for 20 minutes. Uncover and sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted.
    5. To tote, cover casserole and place in an insulated casserole carrier. Place basil in an airtight container. Just before serving, sprinkle basil over casserole. Cover and chill leftovers within 2 hours.
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7-Layer Southwestern Dip

November 15, 2017 0

Ingredients

7-LAYER SOUTHWESTERN DIP

  • 3cups shredded lettuce
  • 115 ounce can black beans, rinsed and drained
  • 1/2cup chopped red sweet pepper (and/or yellow sweet pepper)
  • 1/4cup sliced green onions
  • 18 ounce carton dairy sour cream
  • 2finely chopped jalapeno peppers
  • 1teaspoon shredded lime peel
  • 18 ounce jar (1 cup) chunky salsa
  • 1/2medium avocado, peeled and coarsely chopped
  • 2/3cup shredded cheddar cheese or Monterey Jack cheese
  • 1/3cup chopped pitted ripe olives
  • 1tablespoon snipped fresh cilantro or parsley (optional)
  • 16ounces tortilla chips or Homemade Tortilla Chips

HOMEMADE TORTILLA CHIPS (OPTIONAL)

  • 106-inch flour tortillas
  • Directions

    7-LAYER SOUTHWESTERN DIP:

    1. Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel.
    2. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or cover and chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips.

    HOMEMADE TORTILLA CHIPS:

    1. Cut ten 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets. Bake in a 350 degrees F oven about 10 to 15 minutes or until dry and crisp.

    From the Test Kitchen

    MAKE-AHEAD TIP:

    Prepare and bake Homemade Tortilla Chips. Store in an airtight container at room temperature for up to 24 hours. Prepare layered dip. Cover and chill up to 6 hours.
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Carnitas

November 15, 2017 0

Ingredients

  • 3pounds boneless pork shoulder
  • 2tablespoons lard or vegetable oil
  • 1/3cup chopped onion (1 small)
  • 3cloves garlic, minced
  • 2cups water
  • 1teaspoon finely shredded orange peel
  • 1/3cup orange juice
  • 4sprigs fresh thyme
  • 1teaspoon salt
  • 1teaspoon dried Mexican oregano or regular oregano, crushed
  • 1/2teaspoon crushed red pepper
  • 2bay leaves
  • Directions

    1. Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard or oil over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven.
    2. Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered, for 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl.

    From the Test Kitchen

    CRISPY CARNITAS:

    Prepare Carnitas as directed. In a nonstick skillet heat a small amount of oil over medium heat. Add Carnitas and spread in a single layer. (Be sure to keep meat in a single layer. If you want, cook meat in batches.) Cook for about 5 minutes or until meat starts to crisp, turning occasionally.
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