Monday, July 31, 2006

Brisket with Stone Ground Mustard

Brisket Ingredients:
1 (3-pound) beef brisket
6 cups water
1/4 cup chopped fresh parsley
4 ribs celery, cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces
2 medium onions, cut into 2-inch pieces
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
2 bay leaves

Sauce Ingredients:
3 tablespoons all-purpose flour
1/2 cup country-style Dijon mustard
1/2 cup currant jelly
1/2 cup whipping cream
1 teaspoon Worcestershire sauce
  1. Place brisket in 5-quart saucepan or Dutch oven; add water. Add all remaining brisket ingredients; bring to a full boil. Cover; cook over medium-low heat until brisket is fork tender (2 1/2 to 3 hours). Remove bay leaves. Place brisket and vegetables on serving platter; reserve 1 1/2 cups broth.
  2. Place 1 1/2 cups reserved broth in same pan; stir in flour with wire whisk. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables.

Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

Blueberry Almond Coffee Cake
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda Granular
2 large eggs
1 teaspoon vanilla extract
1/2 cup low fat milk
1 1/2 cups blueberries
1 large egg white
1 cup sliced almonds
3 tablespoons Splenda Granular
  1. Preheat oven to 350°F. Lightly oil an 8 x 8-inch baking dish. Set aside. Sift together flour, baking powder, and salt. Set aside.
  2. Beat together butter, 1 cup Splenda Granular, and vanilla with an electric mixer until light and fluffy.
  3. Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
  4. Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons Splenda® Granular and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
  5. Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on rack approximately 10 minutes.

Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

Apricot-Almond Coffee Ring
1 cup dried apricots, sliced
1 cup water
3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful
1/8 teaspoon ground mace
1 (16-ounce) loaf frozen Italian bread dough, thawed
1/3 cup sliced or slivered almonds
Skim milk
1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful
  1. Heat apricots, water, 3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful and mace to boiling in small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool.
  2. Roll dough on floured surface into 14 x 8-inch rectangle. Spread apricot mixture on dough to within 1-inch of edges; sprinkle with 1/4 cup almonds. Roll dough up jelly roll style, beginning with long edge; pinch edge of dough to seal. Place dough seam side down on greased cookie sheet forming circle; pinch ends to seal.
  3. Using scissors, cut dough from outside edge almost to center, making cuts 1-inch apart. Turn each section cut side up so filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour.
  4. Brush top of dough lightly with milk; sprinkle with remaining almonds and 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful. Bake coffee cake in preheated 375ºF oven until golden, 25 to 30 minutes. Cool on wire rack.

Cooking Tips

One of my readers recently asked me how to melt cheese on salads. I thought it would be nice to share my response with everyone. So here are some cooking tips I have on melting yummy cheese on to salads without wilting or cooking the lettuce.
Some ways that I use to get the cheese all gooey (for salads) is to toss it (the cheese) in with the sautéing ingredients just before serving. For example, if I am sautéing peppers and sliced meat, I'll toss the cheese in there at the last minute or so and stir until I get the gooey consistency that I love. then I pour it over the more delicate lettuce greens. You can also do this alone in a nonstick skillet. Again that depends on the cheese you're melting. This tactic works well with hard, grated cheeses.
If you are working to melt a Camembert or other soft cheese you can microwave them or bake them in the oven and then transfer to them to the salad afterwards. Anywhere from several minutes in the microwave to 10-15 in the oven works well. Keep an eye on the cheese; a whole Camembert while swell up with the heat. when it does, it's hot and gooey and ready to be served.
There is also the tactic of slicing the cheese (if it is of the soft or semi-soft variety) and placing them on slices of toast and broiling them. If you slide the whole salad under the broiler, the salad will melt, but by using the bread or toast slices, you can cook the cheese to your liking without sacrificing the crispness of the salad. Best candidates for this method are goat cheeses, bleus or even individual Bries or Camemberts. (Sliced Camembert will run absolutely everywhere so be watch out!)
I have a Tupperware pitcher that is quite new and when I melt things in it in the microwave, the items don't stick much. Hard cheeses work well in this type of container. Melt cheese here and pour over salad. A really good nonstick saucepan works well too.
I use the saucepan when melting cheese like bleu or Roquefort. If they are really strong, I'll add some crème fraîche or crème fluide (sour cream, single cream...) to mellow out the intense flavor; whisk well together and pour over salad.
If any other readers have some ideas about melting cheeses for salads, please feel free to share them here with the rest of us.

Candy Bars


1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
4 cups toasted rice cereal
2 (11.5-ounce) packages NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided use

  1. Grease 13 x 9-inch baking pan.
  2. Microwave butterscotch morsels in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in cereal and 1 cup milk chocolate morsels. Press evenly into prepared baking pan.
  3. Microwave remaining milk chocolate morsels in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Spread evenly over mixture in pan. Refrigerate until firm. Cut into bars.

Braised Pork Chops with Orange-Mustard Sauce


6 boneless pork center loin chops, 3/4-inch thick
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons finely chopped fresh ginger root
1/3 cup orange juice
3 tablespoon soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
Fresh sliced oranges
Watercress sprigs
  1. Season chops with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chops, 3 to 4 minutes per side.
  2. In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic. Pour ginger mixture over chops. Simmer, covered, 8 to 10 minutes or until chops are tender.
  3. Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress. Pass remaining sauce.

Balsamic Pork Chops


8 boneless pork chops, about 3/4-inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing
Preparation Method
  1. Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours.
  2. Prepare medium-hot grill.
  3. Remove chops from marinade and pat dry. Discard remaining marinade.
  4. Grill chops directly over heat for about 8 to 10 minutes, turning once.

Home-Corned Beef


For every gallon of water, you will need:
1 (5 to 6-pound) beef brisket
2 cups Kosher salt
2 cups dark brown sugar
1 1/2 teaspoons baking soda
4 teaspoons saltpeter (available in most drugstores as sodium nitrate)
2 teaspoons. allspice, optional
1 to 2 cloves garlic, optional

Preparation Method
  1. Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water.
  2. Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1 1/2-inches above the meat.
  3. Cover container with a board weighted in place. Store in the refrigerator 8 to12 days. The beef will become saltier the longer it is soaked.
  4. When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil.
  5. Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4 1/2 hours. Slice against grain.

Corned Beef & Slaw Sandwich


4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-type deli coleslaw
4 (1-ounce) slices LAND O LAKES® Deli Swiss Cheese

Preparation Method
  1. Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard.
  2. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
  3. Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.

Turkey Breast with Caramelized Onions

7 pounds Honeysuckle White Bone-In Breast
7 tablespoons balsamic vinegar, divided use
4 teaspoons rosemary, fresh, crushed, divided use
4 teaspoons thyme, fresh, crushed, divided use
Salt and pepper to taste
2 tablespoons olive oil
3 pounds yellow onions, halved and sliced
10 ounces dried cranberries
1 1/2 cups fruit punch, frozen concentrate
1 1/2 cups water, cold
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
thyme sprigs, fresh as needed
Preparation Method
  1. For roasted turkey: Rub turkey on all sides with 2 Tbsp. balsamic vinegar. Sprinkle all sides with 3 tsp. each of rosemary and thyme. Sprinkle with salt and pepper. Place on a rack in a shallow roasting pan. Roast in a preheated 350°F oven for 1 and 1/2 hours or until a meat thermometer registers 170 F. Halfway through roasting time, baste with 2 additional Tbsp. vinegar.
  2. For caramelized onions: In a heavy skillet over medium heat, heat oil and sauté onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and light golden. Stir in 1 tsp. each rosemary and thyme, 3 tsp. balsamic vinegar and salt and pepper to taste.
  3. For glazed cranberries: In saucepan, combine dried cranberries with undiluted fruit punch concentrate and cold water. Bring to a boil and simmer uncovered for 5 minutes. Mix cornstarch with 2 Tbsp. balsamic vinegar and stir into sauce. Heat briefly, stirring until thickened and glossy. Makes 3 cups.
  4. To serve: For each portion, make a ring of onions on dinner

Creamy Pear Flan

3/4 cup granulated sugar
(11.5-ounce) can Pear KERNS® from LIBBY'S All Nectar
(14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
(8-ounce) package cream cheese, softened and cut into chunks
1/2 teaspoon vanilla extract
5 large eggs

Preparation Method
  1. Preheat oven to 350°F (175°C).
  2. Place sugar in small, heavy-duty saucepan. Cook over medium-high heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved and golden. Quickly pour into 8 (6-ounce) custard cups.
  3. Place nectar, sweetened condensed milk, cream cheese and vanilla extract in blender or food processor; cover. Blend until smooth. Add eggs; blend until smooth. Pour into prepared cups. Divide cups between two 13 x 9-inch baking pans; fill pans with hot water to 1-inch depths.
  4. Bake for 35 to 45 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool for 30 minutes; refrigerate for several hours or overnight.
  5. Run small spatula around edges of cups; gently shake flans to loosen. Invert onto serving dishes.

Terrific Teriyaki Burgers


1 1/2 cups soft bread crumbs
1/4 cup chopped onion
1/4 cup water
2 tablespoons sugar
1 tablespoon soy sauce
1 clove garlic, minced
Dash ground ginger
1 1/2 pounds lean ground beef
6 hamburger buns, split and toasted
Sliced cucumbers (optional)
Lettuce leaves (optional)

Preparation Method

  1. Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4-inch-thick patties.
  2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 15 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degrees F, turning once.
  3. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.
  4. Serve burgers in buns topped, if desired, with sliced cucumbers and lettuce.