Food For Thought tag:www.twenty-eight.org,2007-12-30:/food//3 2007-12-31T03:38:47Z If you can read, you can cook! At least that's what my mom always said. Movable Type Publishing Platform 4.01 Soy-Glazed Chicken tag:www.twenty-eight.org,2006:/food//3.139 2006-10-24T01:04:42Z 2007-12-31T03:38:47Z Ingredients: ½ cup reduced-sodium soy sauce ¼ cup packed dark-brown sugar ½ teaspoon ground ginger 2 tablespoons rice vinegar 2 tablespoons dark Asian sesame oil 2 tablespoons cornstarch 1 chicken (4 pounds), cut up Directions: 1. Whisk soy, sugar, ginger,... Ingredients:
½ cup reduced-sodium soy sauce
¼ cup packed dark-brown sugar
½ teaspoon ground ginger
2 tablespoons rice vinegar
2 tablespoons dark Asian sesame oil
2 tablespoons cornstarch
1 chicken (4 pounds), cut up

Directions:

1. Whisk soy, sugar, ginger, vinegar, oil and cornstarch in saucepan; cook, stirring, until glazen thickens, 2 minutes.

2. Place chicken, skin side up, on rack in baking pan. Brush with some of glaze.

3. Bake in 350 oven 45 minutes (until 170), brushing with glaze every 10 minutes. Stop glazing 5 minutes before end. Broil chicken 5 minutes to crisp skin.

]]> Chicken & Sour Cream Enchiladas tag:www.twenty-eight.org,2006:/food//3.138 2006-10-23T18:03:34Z 2007-12-31T03:38:47Z Ingredients: 4 – 5 lbs chicken, cooked & cubed 1 lrg (family size) can cream of chicken soup (plus more for top) 1 ½ - 2 (small) containers of sour cream 1 can mild green chili salt ½ medium onion,... Ingredients:
4 – 5 lbs chicken, cooked & cubed
1 lrg (family size) can cream of chicken soup (plus more for top)
1 ½ - 2 (small) containers of sour cream
1 can mild green chili
salt
½ medium onion, finely chopped
25 flour tortillas
Cheddar Jack cheese, shredded

Directions:

1. Combine ingredients in large bowl. Place a few tablespoons in flour tortilla with plenty of Cheddar Jack cheese. Roll and place in 9 x 13 baking dish. Top each casserole dish with 1 regular size can of cream of chicken soup & more cheese.

2. Bake 350 for 30-40 min.

3. Makes about 25 enchiladas & freezes well.

]]> Bread tag:www.twenty-eight.org,2006:/food//3.137 2006-10-19T07:11:05Z 2007-12-31T03:38:47Z Ingredients: 2 tablespoons yeast 2 tablespoons sugar or honey 1 tablespoon salt 3 cups hot water 8 cups white or wheat flour Directions: 1. Stir together everything except flour, let sit a few minutes until frothy. 2. Add 4 or... Ingredients:
2 tablespoons yeast
2 tablespoons sugar or honey
1 tablespoon salt
3 cups hot water
8 cups white or wheat flour

Directions:

1. Stir together everything except flour, let sit a few minutes until frothy.

2. Add 4 or 5 cups flour, mix 2-3 minutes. Add rest of flour, knead several minutes until smooth and elastic. Let rise until doubled.

3. Punch down; shape, rise again until doubled. Bake 20-30 min. at 400º.

Makes 3 loaves, 2 pizzas, 36 rolls or 2 pans of cinnamon rolls.

Variations:

First rise can be punched down several times for richer texture or overnight in the fridge.

5 cup white + 5 cup whole wheat + 1 cup cracked wheat
5 cup white + 2 cup multi-grain + 1 cup oatmeal

]]> Scalloped Chicken & Potatoes tag:www.twenty-eight.org,2006:/food//3.136 2006-10-18T07:10:21Z 2007-12-31T03:38:47Z Ingredients: 8 medium-large red potatoes (about 2 ½ pounds), sliced ¼ inch thick 1 can (14.5 ounces) chicken broth 1 package (8 ounces) cream cheese ½ teaspoon dried thyme ¼ teaspoon each dried sage, garlic powder, salt, pepper 1 cup... Ingredients:
8 medium-large red potatoes (about 2 ½ pounds), sliced ¼ inch thick
1 can (14.5 ounces) chicken broth
1 package (8 ounces) cream cheese
½ teaspoon dried thyme
¼ teaspoon each dried sage, garlic powder, salt, pepper
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
4 scallions, chopped
1 ¼ pounds boneless, skinless chicken breasts, cut into ¾ inch cubes
1 package (10 ounces) frozen cut green beans
1 ½ cups shredded Swiss or havarti

Directions:

1. In pot, cook poratoes in 1 cup broth, covered, 15 minutes, until almost tender.

2. Whisk cheese, thyme, sage, garlic powder, salt, pepper, milk, flour, bouillon, remaining broth and scallions in bowl.

3. Add chicken and cream cheese mixture to potatoes in pot. Cover; simmer 5 minutes, stirring occasionally. Stir in green beans and Swiss or havarti cheese; cook 10 more minutes or until chicken is cooked through.

]]> Warm Spring Salad With Poached Eggs tag:www.twenty-eight.org,2006:/food//3.134 2006-10-18T06:52:41Z 2007-12-31T03:38:47Z Ingredients: 4 slices (4 ounces) smoked bacon 4 thick slices country bread, cut into 2-inch cubes Coarse salt and freshly ground pepper 4 teaspoons red-wine vinegar 1 tablespoon freshly squeezed lemon juice 8 ounces (1 bunch) baby spinach, washed well... Ingredients:
4 slices (4 ounces) smoked bacon
4 thick slices country bread, cut into 2-inch cubes
Coarse salt and freshly ground pepper
4 teaspoons red-wine vinegar
1 tablespoon freshly squeezed lemon juice
8 ounces (1 bunch) baby spinach, washed well and dried
3 ounces fresh young garden peas
2 ounces feta cheese, crumbled
2 tablespoons chopped fresh chives
4 large eggs

Directions:

1. Preheat oven to 375. Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Transfer to paper-towel-lined plate to drain. Set aside ¼ cup rendered bacon fat, and leave the rest in the skillet.

2. Make croutons: Toss bread cubes in bacon fat remaining in skillet, coating evenly; season with salt and pepper. Arrange cubes in a single layer on a rimmed baking sheet. Bake until crisp, about 10 minutes. Set aside.

3. Make vinaigrette: In a small bowl, whisk together vinegar and lemon juice; season with salt and pepper. Whisk in reserved bacon fat until emulsified.

4. In a large bowl, combine spinach, peas, feat, croutons and chives. Pour vinaigrette over spinach mixture, and toss to coat. Divide among serving plates.

5. Fill a deep skillet or wide saucepan with 3 inches of water. Bring to a boil over high heat; reduce to a full simmer. Break 1 egg into a small bowl. Lower the bowl over the simmering water, and quickly slide egg into it. Use a large spoon to keep egg white together, if needed. Simmer until yolk is just set, about 2 ½ minutes. Using a slotted spoon, transfer egg to a paper-towel-lined plate to drain. Repeat with remaining eggs.

6. To serve, arrange a poached egg and one of the reserved bacon slices on top of each salad. Season with salt and pepper. Serve immediately.

]]> Cool Pasta Main Dish Salads tag:www.twenty-eight.org,2006:/food//3.133 2006-10-18T06:49:13Z 2007-12-31T03:38:47Z Ingredients:
1 pound pasta
Your choice of:
  almonds
  carrots
  celery
  tomatoes
  green onions
  bell pepper
frozen peas
chopped brocolli
1/3 cup ranch dressing

Directions:

1. Cook pasta, drain. While pasta cooks, chop up your choice of items above (or add your own). Mix all ingredients in a large bowl, stirl in ranch dressing.

2. Mix & serve cool.

Variations:

Other stir-ins to choose from include:
cheese
touch of mustard
crumbled bacon
tuna
cooked, cubed chicken, beef or ham

]]> New York-Style Cheesecake tag:www.twenty-eight.org,2006:/food//3.132 2006-10-18T06:41:03Z 2007-12-31T03:38:47Z Ingredients: ½ cup all-purpose flour, plus more for dusting Cheesecake-Crust Dough (recipe follows) 7 packages (8-ounces each) cream cheese, at room temperature 2 ¼ cups sugar 1 cup sour cream, room temperature 1 ½ teaspoons pure vanilla extract 5 large... Ingredients:
½ cup all-purpose flour, plus more for dusting
Cheesecake-Crust Dough (recipe follows)
7 packages (8-ounces each) cream cheese, at room temperature
2 ¼ cups sugar
1 cup sour cream, room temperature
1 ½ teaspoons pure vanilla extract
5 large eggs, room temperature
Unsalted butter, softened, for pan
Boiling water, for roasting pan

Directions:

1. Preheat oven to 350. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.

2. Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.

3. Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.

4. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.

5. Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).

6. Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.

7. Bake 45 minutes; reduce oven temperature to 325. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.

8. Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Cheesecake-Crust Dough

Ingredients:
8 tablespoons (1 stick) unsalted butter, room temperature
¼ cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
¾ cup all-purpose flour
Pinch of salt

Directions:

1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, 3 to 4 minutes. Mix in egg yolk and vanilla. Add flour and salt; mix just until a dough forms.

2. Shape dough into a disk, and wrap in plastic wrap. Refrigerate at least 30 minutes or up to 1 day.

]]> White Hot Chocolate tag:www.twenty-eight.org,2006:/food//3.131 2006-10-18T06:38:15Z 2007-12-31T03:38:47Z Ingredients: 4 cups milk ½ teaspoon pure vanilla extract 4 ounces best-quality white chocolate, finely chopped Directions: In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5 to 6 minutes. Add white... Ingredients:
4 cups milk
½ teaspoon pure vanilla extract
4 ounces best-quality white chocolate, finely chopped

Directions:

In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5 to 6 minutes. Add white chocolate and mix until completely melted and combined. Divide amoung four mugs; serve immediately.

]]> Malted Hot Chocolate tag:www.twenty-eight.org,2006:/food//3.130 2006-10-18T06:36:25Z 2007-12-31T03:38:47Z Ingredients: 4 cups milk 1 teaspoon pure vanilla extract 4 ounces semisweet chocolate, roughly chopped ¾ cup malted-milk powder Directions: 1. In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5 to... Ingredients:
4 cups milk
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, roughly chopped
¾ cup malted-milk powder

Directions:

1. In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5 to 6 minutes. Add chopped chocolate, and whisk until completely melted and combined.

2. Pour malt powder into a warmed serving pitcher or another saucepan. Add hot chocolate mixture, whisking throughly until powder dissolves. Divide amoung 4 mugs; serve immediately.

]]> Watermelon & Raspberry Salad tag:www.twenty-eight.org,2006:/food//3.129 2006-10-18T06:34:08Z 2007-12-31T03:38:47Z 1 4 ½-pound piece watermelon, peeled, seeded, and cut into 1-inch cubes (about 4 cups) 1 pint fresh raspberries Juice of 1 lemon ¼ cup sugar Vanilla ice cream, for serving (optional) 1. Place watermelon in a large bowl, and... 1 4 ½-pound piece watermelon, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
1 pint fresh raspberries
Juice of 1 lemon
¼ cup sugar
Vanilla ice cream, for serving (optional)

1. Place watermelon in a large bowl, and add raspberries, lemon juice and sugar; toss to combine.

2. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

]]> 3-Minute Hot Fudge Sauce tag:www.twenty-eight.org,2006:/food//3.128 2006-10-18T06:18:16Z 2007-12-31T03:38:46Z Ingredients: ¾ cup sugar 4 tablespoons water OR: brewed coffee ½ cup unsweetened cocoa powder 1/8 teaspoon salt 2 tablespoons unsalted butter or margarine ¼ teaspoon vanilla Directions: 1. Mix sugar and water or coffee in small heavy saucepan; cook... Ingredients:
¾ cup sugar
4 tablespoons water OR: brewed coffee
½ cup unsweetened cocoa powder
1/8 teaspoon salt
2 tablespoons unsalted butter or margarine
¼ teaspoon vanilla

Directions:

1. Mix sugar and water or coffee in small heavy saucepan; cook over medium heat until sugar is completely dissolved, 2 to 3 minutes.

2. Gradually stir in cocoa powder and salt until completely blended.

3. Bring to boiling over medium-high heat, stirring constantly.

4. Remove from heat. Add butter and vanilla and stir until butter is completely melted.

5. Spoon immediately over ice cream or another favorite dessert.

]]> Peanut Butter Rocky Road Dessert tag:www.twenty-eight.org,2006:/food//3.127 2006-10-18T06:17:15Z 2007-12-31T03:38:46Z Ingredients: 5 peanut butter cup candies (0.6 ounces each), each cut into eighths 1 ¼ cups chocolate graham cracker crumbs (about eight 5 x 2 ¼-inch crackers) 4 tablespoons butter or margarine, melted 2 ½ cups cold milk 1 package... Ingredients:
5 peanut butter cup candies (0.6 ounces each), each cut into eighths
1 ¼ cups chocolate graham cracker crumbs (about eight 5 x 2 ¼-inch crackers)
4 tablespoons butter or margarine, melted
2 ½ cups cold milk
1 package (3.4 ounces) butterscotch instant pudding and pie filling
1 package (3.4 ounces) vanilla instant pudding and pie filling
¼ cup peanut butter
1 container (8 ounces) frozen whipped topping, thawed
½ cup miniature marshmallows
¼ cup peanuts
2 tablespoons chocolate-flavored syrup

Directions:

1. Preheat oven to 350. Refrigerate peanut butter cup candies for easier cutting. Finely chop graham crackers; place in small bowl. Add butter; mix well. Press crumb mixture onto bottom of pan. Bake 8 minutes. Cool completely.

2. Pour milk into bowl. Add pudding mixes and peanut butter; whisk 2 minutes or until pudding begins to thicken. Fold in whipped toping. Spread evenly over crust.

3. Cut peanut butter cup candies into eighths. Sprinkle candies, marshmallows and peanuts evenly over pudding mixture. Drizzle with chocolate syrup. Cover with aluminum foil; freeze 6 hours or overnight.

4. When ready to serve, let stand at room temperature 20 minutes. Cut dessert into squares using knife dipped in warm water.

]]> Pumpkin Dessert tag:www.twenty-eight.org,2006:/food//3.126 2006-10-18T06:10:42Z 2007-12-31T03:38:46Z Ingredients: 2 cups flour 1/3 cup brown sugar 1/3 cup granulated sugar ½ teaspoon cinnamon 1 1/8 cups chopped nuts 5 eggs ¾ cup soft butter 2 ½ cups canned pumpkin 1 can sweetened condensed milk 2 teaspoons cinnamon ¾... Ingredients:
2 cups flour
1/3 cup brown sugar
1/3 cup granulated sugar
½ teaspoon cinnamon
1 1/8 cups chopped nuts
5 eggs
¾ cup soft butter
2 ½ cups canned pumpkin
1 can sweetened condensed milk
2 teaspoons cinnamon
¾ teaspoon all spice
¼ teaspoon salt

Directions:

1. Mix flour, sugars, cinnamon and nuts. Add butter and mix until crumbly. Reserve 1 ¼ cups of mixture for topping. To remainder, add 2 eggs and mix. Spread in bottom of 9x13 pan.

2. Mix canned pumpkin, milk, remaining eggs, cinnamon, all spice and salt. Pour over crust. Top with reserved dry mix.

3. Bake at 350 for 45-50 minutes.

]]> Pretzel Salad tag:www.twenty-eight.org,2006:/food//3.125 2006-10-18T06:07:38Z 2007-12-31T03:38:46Z Ingredients: 1st Layer 2 cups coarsely chopped pretzels ¾ cup melted margarine 3 tablespoons sugar 2nd Layer 1 8-ounce package cream cheese 1 cup sugar 2 cups whipped topping 3rd Layer 1 6-ounce package strawberry jello 2 cups boiling water... Ingredients:
1st Layer
2 cups coarsely chopped pretzels
¾ cup melted margarine
3 tablespoons sugar
2nd Layer
1 8-ounce package cream cheese
1 cup sugar
2 cups whipped topping
3rd Layer
1 6-ounce package strawberry jello
2 cups boiling water
1 10-ounce box frozen strawberries

Directions:

1. Preheat oven to 400. Mix together 1st layer ingredients and spread into bottom of 9x13 pan. Bake 8 minutes. Remove to cool.

2. Beat cream cheese and sugar. Add whipped topping. Spread over cooled bottom layer.

3. Mix 3rd layer ingredients together. Set aside 10 minutes. Pour over cheese mixture. Chill for at least 4 hours.

]]> Lickety-Split Lasagna tag:www.twenty-eight.org,2006:/food//3.124 2006-10-18T05:07:23Z 2007-12-31T03:38:46Z Ingredients 12 ounces ground beef 2 ½ cups spaghetti sauce 6 lasagna noodles 1 ½ cups cottage cheese 1 ½ cups shredded mozzarella cheese (6 ounces) 2 tablespoons grated Parmesan cheese (optional) Directions 1. Cook meat in a large skillet... Ingredients
12 ounces ground beef
2 ½ cups spaghetti sauce
6 lasagna noodles
1 ½ cups cottage cheese
1 ½ cups shredded mozzarella cheese (6 ounces)
2 tablespoons grated Parmesan cheese (optional)

Directions

1. Cook meat in a large skillet over medium-high heat until brown, stirring occasionally with a wooden spoon and breaking up the meat. Remove skillet from heat. Place colander over bowl. Spoon meat into colander and let fat drain into bowl. Return meat to skillet. Discard fat.

2. Spoon 1 cup of the spaghetti sauce in the bottom of a 2-quart rectangular baking dish. Stir remaining spaghetti sauce into meat in skillet. Cook over medium heat until hot, stirring occasionally with a wooden spoon. Remove meat mixture from heat.

3. Place 2 uncooked noodles on sauce in bottom of dish. Spread one-third of the meat mixture on top of noodles. Spread ¾ cup of the cottage cheese over meat. Sprinkle ½ cup of the mozzarella cheese over cottage cheese. Add another layer of 2 uncooked noodles, one-third of the meat mixture, the rest of the cottage cheese, and ½ cup of the mozzarella cheese. Layer remaining uncooked noodles, meat mixture, and mozzarella cheese. Finally, sprinkle Parmesan cheese over top, if you like.

4. Cover baking dish with foil. Bake in a 350 degree oven for 1 hour. Remove from oven and let stand on a cooling rack with foil cover in place for 15 minutes. Carefully remove foil from dish so steam escapes away from you. Makes 6 servings.

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