Whole Wheat Crostini with Dried Tomato Tapanade

Ingredients

• 3/4 cup water
• 1-1/2 teaspoons shortening
• 1-1/2 cups whole wheat flour
• 3/4 cup bread flour
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• 2 teaspoons cornmeal
• 1 7-ounce jar dried tomatoes (oil pack), drained (3/4 cup)
• 1/2 of an 8-ounce tub cream cheese
• 1/2 cup pine nuts, toasted
• 1 2-1/4-ounce can sliced ripe olives, drained
• 1 tablespoon dried basil
• 2 cloves garlic
• 2 tablespoons water
• 1/3 cup water

Directions

1. Add the 3/4 cup plus 2 tablespoons water, shortening, whole wheat and bread flours, brown sugar, salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf. Select dough cycle.

2. When cycle is complete, remove dough from machine. Divide in half; cover and let rest 10 minutes. Grease a baking sheet; sprinkle with cornmeal.

3. Roll each half of dough on a lightly floured surface into a 12x8-inch rectangle. Starting at a long side, roll up rectangles jelly-roll style; pinch edges and ends closed. Place loaves, seam side down, on prepared baking sheet. Cover and let rise in a warm place for 30 to 35 minutes or until nearly double.

4. Using a sharp knife, make three or four slashes across the top of each loaf. Brush with water. Bake in a 375 degree F oven about 25 minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire rack.

5. For Dried Tomato Tapanade, place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process until almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill up to 1 week. Let stand at room temperature for 30 minutes before serving.

6. Cut each loaf of bread into 1/4-inch-thick slices. Place in a single layer on baking sheets. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until lightly browned. Spread each slice with about 1 teaspoon Dried Tomato Tapanade. Makes about 56 servings.

Make-Ahead Tip: Up to 1 week ahead, prepare the tapanade. Before serving, let tapanade stand at room temperature for 1 hour. Prepare and cool bread; wrap in foil and place in airtight container or plastic freezer bag. Seal, label, and freeze up to 1 week. Thaw 1 hour at room temperature before slicing.

Wheat Berry-Watercress Quiche

Ingredients

• 1 9-inch unbaked pastry shell
• 2 eggs
• 2 egg whites
• 1-1/2 cups milk
• 1 tablespoon Dijon-style mustard
• 1/2 cup coarsely chopped watercress leaves
• 1/4 cup sliced green onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup cooked wheat berries*
• 1-1/2 cups shredded Swiss cheese (6 ounces)

Directions

1. Line the bottom of pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 325 degrees F. In a bowl stir together eggs, egg whites, milk, mustard, watercress leaves, green onion, salt, and pepper.

2. Sprinkle cooked wheat berries in the bottom of pastry shell. Top with shredded Swiss cheese. Slowly pour egg mixture over wheat berry mixture. Bake in a 325 degree F. oven about 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes. Makes 6 servings.

*To cook wheat berries, in a small saucepan bring 1 cup water and 1/3 cup uncooked wheat berries to a boil; reduce heat. Cover and simmer for 1 hour. Drain well on paper towels.

Make-Ahead Tip:Cook wheat berries up to 48 hours ahead; cover and chill until needed.

Sausage, Kale, and Bean Stew

Ingredients

• 1 pound bulk mild Italian sausage
• 12 ounces kale
• 2 tablespoons water
• 1 cup shiitake mushroom caps (1 3.2-oz. pkg.), sliced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper
• 3 cups Vegetarian Cassoulet beans
• 1 14 1/2-ounce can vegetable broth

Directions

Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides. Remove sausage from skillet and drain. Remove any fat left in skillet.

Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally. Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more. Add sausage, Vegetarian Cassoule beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender.

Lamb Shanks with French Green Lentil and Sweet Potato Ragout

Ingredients

• 2 large onions, sliced 1/4-inch thick
• 2 cups sliced celery
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 8 lamb shanks (3/4 to 1 pound each)
• 3 cups chicken broth
• 1-1/2 cups dry red wine or reduced-sodium chicken broth
• 4 sprigs fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/3 cups dry French green lentils or other petite green lentils, rinsed and drained
• 1 28-ounce can diced tomatoes, undrained
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 pound sweet potatoes or yams, peeled and cut into 1-inch chunks (about 3-1/2 cups)
• 2 teaspoons finely shredded orange peel
• Fresh rosemary sprigs (optional)

Directions

1. Cook onion, celery, and garlic in hot olive oil in an 8- or 10-quart Dutch oven or kettle until tender. Remove from Dutch oven; set aside.

2. Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides; remove. Repeat with remaining shanks. Carefully drain fat from Dutch oven. Return all shanks and cooked vegetables to the Dutch oven. Carefully add chicken broth, wine or reduced-sodium chicken broth, the four sprigs fresh rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 2 hours or until lamb is just tender.

3. Stir lentils into Dutch oven. Simmer, covered, for 20 minutes. Add tomatoes, sweet potatoes or yams, and orange peel. Simmer, uncovered, 15 to 20 minutes more or until lentils and sweet potatoes are tender. Remove rosemary stems from pot; discard. Skim fat from broth.

4. To serve, place a lamb shank in each of eight shallow pasta or soup bowls. Ladle ragout mixture into each. If desired, garnish with fresh rosemary sprigs. Makes 8 servings.

Make-Ahead Tip: Cool cooked lamb and ragout mixture for 1 hour. Divide mixture between two large refrigerator containers or 3-quart casseroles. Cover and chill in the refrigerator overnight. Remove any excess fat. Return to large Dutch oven and reheat over medium-low heat, stirring constantly.

Creme Brulee

Ingredients

• 2 cups half-and-half or light cream
• 5 egg yolks, slightly beaten
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/3 cup sugar
• Edible flower petals (optional)

Directions

1. Preheat oven to 325 degree F.

2. Heat half-and-half or light cream in a small heavy saucepan over medium-low heat just until bubbly. Combine slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt in a medium mixing bowl. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.

3. Place four ungreased 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set the pan on an oven rack in the preheated oven. Pour custard mixture evenly into the dishes. Pour very hot water into the baking pan around the dishes until water is halfway up the sides of the baking pan.

4. Bake for 18 to 24 minutes or until a knife inserted near the center of each dish comes out clean. Remove dishes from pan; let cool about 30 minutes. Cover, chill for 1 hour or up to 8 hours. Before serving, let the custards stand at room temperature for 20 minutes.

5. Place 1/3 cup sugar in a heavy 10-inch skillet. Heat skillet over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook until sugar is completely melted and golden (3 to 5 minutes more), stirring as needed.

6. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring until it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water. If desired, garnish custards with edible flower petals. Serve immediately. Makes 4 servings.

Grilled Steaks with Gorgonzola Butter

Ingredients

• 4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
• 2 tablespoons crumbled Gorgonzola or blue cheese
• 2 tablespoons soft onion-garlic cream cheese
• 1 to 2 tablespoons butter, softened
• 1 tablespoon chopped pine nuts or walnuts, toasted
• Salt
• Thinly sliced fresh basil or chopped parsley

Directions

1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap; chill.

3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley. Makes 4 servings.

To Grill Directly: Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)

To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)

Two-Bean Chili with Avocado

Ingredients

• 1 large onion, chopped
• 2 tsp. dried oregano, crushed
• 2 tsp. canola or olive oil
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 15-oz. can black or kidney beans, rinsed and drained
• 1 15-oz. can pinto beans, rinsed and drained
• 1/2 cup salsa (preferably guajillo chile salsa)
• 1 medium ripe avocado, peeled, seeded, and diced
• 1/4 cup snipped fresh cilantro

Directions

1. In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).

Basil Scrambled Eggs with Cornbread Toast

Ingredients

• 1 8-oz. pkg. corn bread mix
• 1 cup shredded cheddar cheese
• 1/2 a 32-oz. pkg. frozen hash brown potatoes (about 3-1/2 cups)
• 6 eggs
• 1/3 cup milk, half-and-half, or light cream
• 1/4 tsp. salt
• Dash ground black pepper
• 1 Tbsp. butter or margarine
• 1/2 cup snipped fresh basil

Directions

1. Preheat oven to 400 degrees F. Prepare corn bread mix according to package directions, stirring 1/2 cup of the cheese into the batter. Spread batter in a greased 8 x 4-inch loaf pan. Bake 20 minutes or until corn bread is lightly browned and a wooden pick inserted near center comes out clean. Cool corn bread in pan on a wire rack for 10 minutes. Remove corn bread from pan; cool completely.

2. In a large skillet, prepare hash brown potatoes according to package directions. Sprinkle potatoes with remaining 1/2 cup cheese during last 2 minutes of cooking. Set aside; keep warm.

3. Preheat oven to 300 degrees F. Slice corn bread loaf into 8 slices (about 1-inch). Lay slices on a baking sheet. Place in oven to warm. Meanwhile, in a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk just until combined. In a large skillet melt butter over medium heat and pour in egg mixture. Cook over medium heat, without stirring, until eggs begin to set on the bottom and around the edge.

4. With a spatula or large spoon, lift and fold the partially cooked egg mixture to let the uncooked portion flow underneath. Cook over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately.

5. To serve, place 2 slices of corn bread on each of four plates. Divide scrambled eggs and hash browns among the plates. Sprinkle eggs and hash browns with fresh basil. Makes 4 servings.

Quiche

Ingredients

• 1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
• 4 eggs, lightly beaten
• 1-1/2 cups half-and-half, light cream, or milk
• 1/4 cup sliced green onions
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Dash ground nutmeg
• 3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
• 1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
• 1 tablespoon all-purpose flour

Directions

1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.

Steamed Spinach

Ingredients

• 3 6-oz. bags prewashed fresh baby spinach or 2 10-oz. bags prewashed spinach
• 1 cup snipped fresh parsley, basil, cilantro or watercress
• 1/4 cup sherry vinegar or herb vinegar
• Salt and freshly ground black pepper
• Lemon wedges (optional)

Directions

1. In a large Dutch oven or very large skillet with steamer basket insert* bring 1 inch of water to boiling. Combine spinach and herbs or watercress in basket; place over boiling water. Cover and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Transfer spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.

2. Pass remaining vinegar. Garnish with lemon wedges, if desired. Makes 4 servings.

Note: If you don't have a Dutch oven or a very large skillet with a steamer basket, use a small steamer basket set in a large skillet, and cook the spinach in three batches.

Chinese-Style Pasta Salad

Ingredients

• 1 16-ounce packages dried fettuccine or linguine
• 4 cups chopped cooked chicken*
• 1-1/2 cups thinly bias-sliced celery
• 1/2 cup sliced green onions
• 1/4 cup snipped fresh cilantro or parsley
• 1 8-ounce bottle Asian vinaigrette salad dressing
• 2 teaspoons sesame seeds, toasted

Directions

1. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. Transfer fettuccine to a very large bowl. Stir in chicken, celery, green onions, and cilantro. Pour dressing over all; toss to coat well. Cover and chill for 4 to 24 hours. Just before serving, sprinkle with sesame seeds. Makes 8 servings.

Bavarian Honey-Bran Muffins

Ingredients

• 2 cups natural wheat bran (white wheat bran)
• 2 cups all-purpose flour
• 3/4 cup raisins
• 1/4 cup sugar
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1 beaten egg
• 3/4 cup milk
• 2/3 cup honey
• 1/2 cup margarine, melted

Directions

1. In a large bowl, stir together wheat bran, flour, raisins, sugar, baking soda, and salt. In a small bowl, combine egg, milk, honey, and melted margarine. Add all at once to flour mixture. Stir just until moistened; don't beat.

2. Grease muffin cups or line with paper bake cups; fill 2/3 cull. Bake in a 400 degree F oven for 16 to 18 minutes or until golden. Remove from pans. Serve warm. Makes about 16 muffins.

Tandoori-Style Turkey Drumsticks

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons fresh ginger
• 2 tablespoons curry powder
• 2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1-1/2 pound small turkey drumsticks

Directions

1. Combine garlic, ginger, curry powder, cumin, and salt in a small bowl. Spread spice mixture evenly over turkey. (Wear disposable gloves so the spices don¿t stain your hands.) Place spice-rubbed turkey in a glass baking dish; spoon yogurt over turkey. Cover and refrigerate for 6 to 24 hours.

2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place drumsticks on the lightly oiled rack over drip pan. Cover and grill for 45 to 55 minutes or until an instant-read thermometer inserted in center of thickest portions registers 180 degree F, turning once. Makes 4 to 6 servings.

Mango Chili Chicken

Ingredients

• 1/3 cup mango chutney, snipped
• 2 teaspoons hot chili garlic sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 2 teaspoons cooking oil
• 1 to 3 small dried hot chili peppers
• 1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces
• 1 red sweet pepper, cut into 1- to 2-inch strips
• 1 mango, seeded, peeled, and cut into thin strips
• 2 cups hot cooked rice

Directions

1. For sauce, combine first four ingredients; set aside. Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated). Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice. Makes 4 servings.

Cooking Hot Peppers: Be sure area is well ventilated when cooking the hot peppers.

Cucumber Sandwiches

Ingredients

• 1 cup packed fresh cilantro leaves
• 1/2 cup packed fresh mint leaves
• 1 tablespoon lime juice
• 1 fresh jalapeno chile pepper, quartered and seeded, if desired
• 1 clove garlic, quartered
• 2 tablespoons grated Parmesan cheese
• 4 slices whole wheat or white bread
• 2 tablespoons butter, softened
• 4 1-ounce slices provolone cheese
• 1/2 of a medium cucumber, thinly sliced (1 cup)

Directions

1. In a food processor combine cilantro, mint, lime juice, jalapeno pepper, and garlic. Cover and process until finely chopped. (If you do not have a food processor, finely chop the herbs, jalapeno, and garlic; combine with the lime juice.) Stir in Parmesan cheese.

2. If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with half of the cheese. Top with all of the cucumber slices. Carefully top with all of the cilantro mixture, remaining cheese slices, and remaining bread slices, buttered side down. Cut sandwiches in half. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving. Makes 2 sandwiches.

Jamaican Jerk Chicken Skewers

Ingredients

• 2 lb. skinless, boneless chicken breast halves
• 2 Tbsp. whole allspice
• 1 Tbsp. snipped fresh thyme
• 1 tsp. black peppercorns
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1/4 cup packed dark brown sugar
• 6 cloves garlic
• 4 shallots
• 1 Scotch bonnet or habanero chile pepper
• 2 Tbsp. dark rum
• Lime wedges

Directions

1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to 1/4- to 1/2-inch thickness. Remove plastic wrap. Cut pounded chicken breast halves lengthwise into 1-inch strips. Place the chicken strips in a glass or ceramic bowl.

2. In a spice grinder, combine allspice, thyme, peppercorns, nutmeg, and cinnamon. Grind mixture to a fine powder. (If some large pieces remain, pass mixture through a fine-mesh sieve; discard large pieces). Transfer mixture to a food processor. Add brown sugar, garlic, shallots, and Scotch bonnet pepper. Process until coarsely ground. Add rum; process mixture to paste consistency.

3. Add spice paste to chicken strips; gently toss to coat. Cover and chill for 1 to 24 hours, tossing occasionally.

4. Wearing plastic gloves*, loosely thread chicken accordion-style onto twelve 8- to 10-inch skewers.** For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until chicken is no longer pink, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.) Serve chicken with lime wedges. Makes 6 servings.

5. *Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

6. **If using wooden skewers, soak them in water for at least 1 hour before grilling.

Argentinean-Style Steak

Ingredients

• 2 beef T-bone or porterhouse steaks, cut 1 inch thick
• 3 tablespoons olive oil
• 2 tablespoons snipped fresh Italian flat-leaf parsley
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 or 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack directly over pan. Cover and grill steaks to desired doneness. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for the sauce, stir together the olive oil, parsley, oregano, garlic, salt, and red pepper. Spoon the sauce on top of the steaks for the last 2 minutes of grilling. Makes 4 servings.

3. To grill directly: Grill the steaks on an uncovered grill directly over medium coals to desired doneness, turning once. [Allow 8 to 12 minutes for medium-rare (145 degrees F) doneness or 12 to 15 minutes for medium (160 degrees F) doneness.]

4. To broil: Place steaks on the unheated rack of a broiler pan. Broil with surface of steak 3 to 4 inches from heat to desired doneness, turning once. [Allow 15 to 20 minutes for medium-rare (145 degrees F) to medium (160 degrees F) doneness.] Spoon sauce on steaks for the last 2 minutes of broiling.

Candied Coffee Nut Sundaes

Ingredients

• 1-1/4 cups pecan halves and/or other shelled nuts
• 3 tablespoons butter (no substitutes), melted
• 2 tablespoons coffee liqueur
• 2 tablespoons sugar
• 4 teaspoons red chile powder (New Mexico-style or ground Ancho chiles)
• 1 quart coffee ice cream or reduced-fat coffee ice cream
• 1/2 to 1 cup chocolate ice cream topping

Directions

1. Toss together the pecan halves and/or other nuts, butter, liqueur, sugar, and red chile powder. Place in a single layer on a foil tray. Turn off all but one burner of a gas grill or prepare smoker. The temperature inside the grill or smoker should be about 225 degrees F.

2. Grill tray of nuts about 40 minutes or until they are dried and slightly crisp. (Nuts will crisp as they cool.) Watch closely to prevent overbrowning. Cool completely in a single layer; separate nuts if necessary. Store, covered, up to 3 days.

3. For each serving, place a scoop of ice cream in a serving bowl, top with 1 to 2 tablespoons of chocolate ice cream topping and about 2 tablespoons candied nuts. Makes 8 servings.

White Corn and Baby Pea Salad

Ingredients:

• 1 16-oz. package frozen white corn, thawed
• 1 16-oz. package frozen baby peas, thawed
• 1 cup chopped peeled jicama
• 2/3 cup chopped celery
• 1/4 cup thinly sliced green or red pepper
• 1/2 cup chopped green onions
• 1/2 cup seasoned rice vinegar
• 2 tbsp. brown sugar
• 1 tbsp. snipped fresh parsley
• 1/2 tsp. salt
• Dash white pepper
• 1 tbsp. snipped fresh mint (opt.)

Method:

In a bowl combine corn, peas, jicama, celery, green pepper, and green onions. In a jar mix together the rice vinegar, brown sugar, parsley, salt, and white pepper; shake well. Pour over salad; toss. Cover and chill 2 hours. Add mint, if desired.

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

Prepration

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

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

3/4 cup granulated sugar
1 (11.5-ounce) can Pear KERNS® from LIBBY'S All Nectar
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 (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

Ingredients

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.

Vanilla ice cream

Ingredients
6 vanilla pods
625ml/1 pint whole milk
50g/2oz skimmed milk powder
120g/4½oz unrefined caster sugar
10 whole coffee beans
6 medium egg yolks

Method
1. Place the vanilla pods on a chopping board and run a small, sharp knife along the length of each pod, cutting it in half. Use the knife to scrape out the seeds. Put the seeds into the whisking bowl of an electric mixer and add the empty pods to the milk.
2. Pour the milk and vanilla pods into a casserole of at least 1.5 litre/2¾ pints capacity. Add the milk powder, a couple of teaspoons of the sugar and the coffee beans. Place the casserole on a medium heat and bring the milk to the boil. As soon as it boils, turn the heat down and allow the milk to simmer for 5 minutes. Remove from the heat and leave to infuse for 20 minutes.
3. Meanwhile, add the egg yolks to the vanilla seeds in the whisking bowl, along with the remaining sugar. Turn the machine to full speed and beat until the mixture whitens and increases in volume - about 10 minutes.
4. Place the casserole back on a medium heat and return the liquid to a simmer. Turn the heat down to low, then immediately pour this liquid very gently, pods and all, on to the egg mixture while still beating. Return this mixture to the casserole and place on a low heat. Stir continuously, preferably with a flat-bottomed wooden spoon. Do not boil. The custard is ready when a line drawn along the back of the wooden spoon retains its shape.
5. Have ready a bowl large enough to fit the mixture in and sit it in a larger bowl containing ice and a little cold water. When the custard is ready, pour it into the bowl and continue stirring for a few minutes until it is cold. Strain through a fine-meshed sieve. At this point the custard can be stored in a sealed container in the fridge for up to 2 days. Make sure that it is thoroughly mixed so that the vanilla seeds that have fallen to the bottom are evenly distributed.
6. Churn the custard in your ice cream machine and place in the freezer, with some clingfilm pressed on to the surface of the ice cream. Leave in the freezer for 2 hours before serving.

Eggnog custard

Ingredients
150ml/¼ pint single cream
150ml/¼pint milk
2 egg, yolks only
1 tsp cornflour
1 tbsp golden caster sugar
large pinch of grated nutmeg
1 tbsp rum

Method
1. Stir the cream and milk together in a saucepan and bring almost to boiling point, then remove from the heat.
2. With a wooden spoon, beat the yolks, cornflour and sugar in a bowl. Do not use a whisk as it will make the custard frothy.
3. Pour the hot cream into the custard, stirring steadily, then return the liquid to the pan and add the nutmeg. Stir on a gentle heat until thick enough to coat the back of the spoon. Remove from the heat and stir in the rum. Serve warm.

Note: This may be made ahead, up to a day in advance, and stored in the fridge. To prevent a skin from forming, sprinkle with golden caster sugar. To serve, stir in the sugar. Alternatively just cover the custard with cling film.

Carrot Cake With Cream Cheese Frosting

Ingredients

• Cake:
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 6 egg whites
• 3 cups packed coarsely grated peeled carrots (about 6 medium)
• 1/2 cup finely chopped walnuts
• Frosting:
• 8 ounces Neufch¿tel cream cheese, at room temperature
• 1 tablespoon butter, at room temperature
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon vanilla
• 3 cups sifted powdered sugar

Directions

1. Heat oven to 350 degrees F. Lightly grease and flour 13 x 9 x 2-inch baking pan.

2. Prepare cake: Stir together flour, cinnamon, baking powder, baking soda and salt in bowl.

3. Combine the granulated sugar, brown sugar, applesauce and vegetable oil in large bowl. Beat 1 minute with electric mixer. Add egg whites; beat 1 minute. Stir in flour mixture. Stir in carrots and walnuts. Turn into pan.

4. Bake in 350 degree F oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean and top springs back when lightly touched. Cool in pan on wire rack.

5. Prepare frosting: Beat cream cheese, butter, lemon juice, rind and vanilla in deep medium-size bowl for 1 minute. Beat in confectioners¿ sugar, 1 cup at a time, until good spreading consistency, adding additional confectioners¿ sugar if needed. Spread frosting over top of cake in pan.

Chocolate Pistachio Biscotti

Ingredients

• 2-2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup shelled pistachio nuts, chopped
• 1/2 cup mini chocolate chips
• 8 squares (8 ounces total) white chocolate
• 2 teaspoons solid vegetable shortening
• Red and green nonpareils, for garnish

Directions

1. Heat oven to 325 degrees F.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

3. In another large bowl, combine the butter and sugar. Beat on medium-high speed until smooth and creamy, about 3 minutes. Add eggs and vanilla and beat until fully blended. On low speed, add nuts and chocolate chips. Gradually beat in flour mixture until a stiff dough forms.

4. Shape dough into 2 logs, each 10 inches long. Place on ungreased baking sheet; flatten each log to 3 inches wide. Bake at 325¿ for 35 minutes until set and tops are slightly cracked. Transfer logs to wire racks; cool 15 minutes.

5. With serrated knife, cut logs into 1/2-inch-thick slices. Place on baking sheet, cut sides down. Bake at 325 degrees F for 20 minutes. Cool biscotti completely on wire racks.

6. In a microwave-safe bowl, combine the white chocolate and shortening. Microwave on high for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Allow to cool slightly. Dip one end of each biscotti into melted chocolate and sprinkle with read and green nonpareils. Place on waxed-paper-lined baking sheets until chocolate is set. Makes 36 cookies

Cream of Chicken Soup Recipe

Ingredients
Chicken(wings & bones) - 1 lb
Allpurpose flour(Maida) - 1 1/2 tbsp
Egg - 1 no
Butter - 2 tsp
Pepper powder - 3/4 tsp
Sugar - A pinch
Ajinomotto - A pinch
Salt - As reqd

Preparation Method

1)Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.

2)Shread flesh from wings and saute in 1 tsp butter and keep aside.

For Roux:
1)In a shallow pan, add butter.

2)Add maida and saute well.

3)Remove from fire before the colour changes.

4)Mix the roux to the stock.

5)Add sugar, salt and pepper.

6)Bring to a boil.

7)Reduce the flame to low medium.

8)Beat the egg with little salt and pepper.

9)Pour the beaten egg mix into the soup through a strainer.

10)Add ajinomotto.

11)Remove from fire.

12)Garnish with shredded chicken in each bowl before seving.

Tips:
1) You may add more roux to make the soup thicker.

2) Vary the amount of salt and pepper to taste.

Chocoberry Milk Chiller

1 cup lowfat chocolate milk
4 tablespoons chocolate syrup, divided use
2 tablespoons raspberry syrup
Multi-colored sprinkles (optional)
Fresh or frozen raspberries (optional garnish)

1. Stir 2 tablespoons of chocolate syrup and 2 tablespoonsof raspberry syrup into chocolate milk and mix thoroughly. Chill mixture in freezer for 5 minutes.
2. While mixture is chilling, dip 2 glasses upside down into sprinkles to coat edges, if desired. Drizzle remaining chocolate syrup on inside and bottom of glasses.
3. Pull mixture out of the freezer. Pour into chocolate drizzled glasses. Garnish with raspberries, if desired.

Makes 2 servings