Great Recipe for a Beginning Young Chef

Hi Guys.

First time poster, below I have shared one of my favourite, self created recipes that I beleive is a good little winner for any young person starting to fend for themselves. This meal is quick, easy, cheap and best of all kid friendly!

Emma's Mexican Chicken Casserole:



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Minnesotan meal suggestions: wild rice, hot dish, cranberry sauce, apple crisp dishes?

Hello there food enthusiasts. I'd really like to prepare a Minnesota-themed meal for a French family, and I'm looking for some suggestions as to dishes I can make with a few ingredients I have and want to include. Help, Minnesotans, and midwesterners?

First, they'll be cooking possibly salmon, and probably chicken, and I want to use wild rice as a side. Possibly a soup with the chicken, but a kind of fancied' up rice dish to go with the meat dish would be great as well.

I also want to make them a hotdish, not totally sure of which one to pick, but of course, tater tot hotdish is a classic. I'm thinking of the tots/beef/green beans variety (see here). I even used to eat this with a corn flake layer on it. But, I've also had these made amazingly well, and not so well...having never made it myself, I'd really appreciate anyone who can give me hints about how to make a hotdish that will impress foreigners who will probably think it's slightly insane looking.

For a dessert, when I think Minnesota I think lefse, apple crisp, and bars. Lefse seems a little too crêpe-like to make for French people who eat crêpes constantly, so I'd rather make an apple crisp. I'm wondering if I could incorporate the (smooth) cranberry sauce into it somehow...as well as possibly blueberries, or raspberries, since they never eat blueberries, and it's a pretty darn Minnesota ingredient in my eyes. Anyone know of a decent way to incorporate those together? I might just experiment, but I figured it wouldn't hurt to ask how to make a bomb apple crisp.

Any other ideas about excellent Minnesota-themed foods involving wild rice, hotdish, and desserts would be great, thanks in advance! I realize this is a pretty open-ended post, but that's the trouble with cooking a meal representative of a state in a foreign country. More often than not, there are ingredients you just can't find (partially due to the fact that you don't have the learned cultural knowledge of the exact terminology and places you would locate said ingredient), and have to substitute with somethin' else.

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tomatoes and cumin for dal recipe

Entry tags:cuisine: indian, help: substitutions

I'm craving Indian-spiced food like crazy, and just happen to have most of the ingredients for the "Everyday Yellow Dal" recipe found in this article (scroll down a bit to get to the recipe). What I don't have, and am hoping I can substitute, are:

-large tomato - the recipe calls for it to be cut into wedges and simmered with the dal/split peas. I don't want to go out to the store for just one tomato, and plus, any "fresh" tomato I'd get in February in Michigan is bound to be pale, mealy, and in general nasty. I do have several cans of diced tomatoes in my pantry. Think I could sub one of those?

-cumin seeds - the recipe calls for 1/2 teaspoon cumin seeds. Again with the not wanting to go out to the store for one little ingredient - we are supposed to get "the blizzard of the century" tonight, whatever the heck that means (it has yet to start snowing!). I do have plenty of ground cumin. Could I use that instead - and if so, how much ground cumin would you substitute for 1/2 teaspoon of the seeds?

So, what say you,

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Best Most Favorite Fantastic Appetizers?

We're going to a dinner party this weekend, and I'm in charge of appetizers. The rest of the menu sounds completely amazing:

Soup
Creamed Celery Soup with Chili Oil

Salad
Shaved Vegetable Terrine with Sweet Corn Drizzle

Entree
Roasted Venison Loin with Mustard Spaetzle
Vegetarian Option:
Roasted Winter Vegetable Curry with Brown Sticky Rice

So, you know, I want to impress! There'll only be nine for dinner, so I'm thinking making a selection of two or three little appetizers won't be too overwhelming. We'll have our winter CSA share veggies to choose from - likely turnips, various greens, maybe daikon radishes, surely more rosemary, we've got it coming out of our ears, plus fresh eggs. (Inspiring, right? Sigh. Winter.) I can shop, too, but I'd still like to keep it seasonal. I'm the vegetarian, so no meat.

Any suggestions? What have you had that's blown you away lately?

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Ideas for cooking ridiculously spicy pickles?

had a sale on Mt Olive pickles and I made the mistake of buying the 'Zesty' variety. Now, I like hot pepper in my pickles, but this is inedible by itself. Truly, and not deliciously

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Jasmine Rice

So my grandma bought me a bag of to cook with. And I want to do it justice. I've never cooked with it before and I'm not sure what to make to go along with it.

All recipes welcome! Also, do I just cook it like normal rice or should I do something differently with it?

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Amaretti Tiramisu

Preparation Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.

Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.

Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.

Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.

Cooks

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Whoopie Pies with Mint Filling and Chocolate Ganache

Preparation Cookies:
Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.

Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.

Mint Filling:
Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add foodcoloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.

Ganache:
Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.

Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.

Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.

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Saigon Chicken Salad

Preparation For chicken:
Whisk cilantro, lemon juice, lemongrass, and kaffir lime leaves in small bowl to blend. Gradually whisk in oil. Season marinade to taste with coarse salt and freshly ground black pepper. Arrange chicken in single layer in 8 x 8 x 2- inch glass baking dish. Pour marinade over; turn chicken to coat evenly. Cover and chill 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Heat heavy large skillet over medium-high heat. Add chicken (with some marinade still clinging to surface) to skillet. Sauté until cooked through, 5 to 6 minutes per side.

Turn off heat; let chicken rest in skillet 15 minutes. Transfer chicken to work surface. Cut chicken in half horizontally, then crosswise into thin strips.

For dressing:
Combine fish sauce, palm sugar, lime juice, chiles, and garlic in small bowl. Whisk until sugar dissolves. Season dressing to taste with salt and pepper.DO AHEAD: Can be made 3 hours ahead. Cover and let stand at room temperature; whisk before using.

For vegetables:
Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; cool.

Place beans in large bowl. Add tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Add chicken and dressing; toss to blend. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve.

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Tomato, Fennel, and Crab Soup

Preparation Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.

Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.

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Braised Short Ribs with Potatoes and Apples Risotto Style

subscribe to Bon Appétit Ingredients For short ribs: 6 (10-ounce) bone-in beef short ribs 1 teaspoon fine sea salt 1/2 cup olive oil 3 medium onions, cut into large dice 1 head garlic, peeled and cloves left whole 3 medium carrots, peeled and cut into large dice 3 medium celery stalks, cut into large dice 2 medium Granny Smith apples, peeled, cored, and cut into large dice 2 cups dry red wine 8 ounces strained tomato purée 10 cups chicken stock or low-sodium chicken broth 1/4 teaspoon freshly ground black pepper 4 whole dried bay leaves
For the potatoes and apples "risotto style:" 2 large Yukon Gold potatoes, peeled and cut into small dice 2 large Granny Smith apples, peeled, cored, and cut into small dice 2 tablespoons unsalted butter 1 medium onion, cut into small dice 4 cloves garlic, minced 1/2 cup crisp, dry white wine 1/2 cup chicken stock or low-sodium chicken broth 2 ounces Parmesan cheese, finely grated (about 1/2 cup) Juice of 1/2 lemon 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper print a shopping list for this recipe

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Candied Sweet Potato

Preparation Combine the sugar, vegetable oil, water, soy sauce, vinegar, and salt in a skillet just large enough to hold the sweet potato chunks in a single layer. Place over medium-high heat and bring to a simmer. Arrange the sweet potatoes in the pan in a single layer and cover with a circle of parchment paper to keep the surface moist. Lower the heat to maintain a very gentle simmer and cook for 2 minutes. Cover the skillet with a lid (keep the parchment in place) and cook for another 2 to 3 minutes, or until the potatoes are tender. A toothpick inserted into the thickest part of a piece should meet no resistance. If the chunks are not yet tender, add a bit more water and simmer for another minute or two. Check to make sure the sugar doesn

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Honey-Roasted Onion Tart

Watch cooking videos about everything from basic techniques to celebrity kitchen tours Save To Recipe Box save to shopping list find out more search: food recipes drink recipes member recipes all recipes articles & guides go Epicurious, for people who love to eat Parner Recipes Bon Appetit subscribe  ·  view recipes Gourmet view recipes Recipes & Menus Articles Community & MyEpi top-rated recipesHolidays & Celebrations Quick & Easy Healthy Seasonal Cooking Desserts International Cooking recipe slideshowsDrinks Random House on epi Bon Appétit on Epi Gourmet on Epi SELF on Epi What's Newbuzz box

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Asian Winter Slaw

This recipe is tagged Entertaining, Vegetarian Cooking, Healthy Eating

see all about Entertaining ›

see all about Vegetarian Cooking ›

see all about Healthy Eating ›

COOKING VIDEOS

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Chili con Carne

Preparation Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.

Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.

Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.

Divide chili among bowls. Top with garnishes and serve.

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Chicken Taquitos

Preparation In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.

In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.

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Hey Stu, check out this stew

When I saw this "recipe," I thought of your website:

http://www.cdkitchen.com/recipes/rec...tew70029.shtml

--Bryan


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Leftover Panettone

Re: On 2/2/2011 10:48 AM, Dimitri wrote:
> French toast...
>
> :-)
>
> Dimitri



Baked French Toast Casserole

gloria p


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Fridge Drawer Repair

Don't know if anybody else has this problem but this simple repair saved me
about $70 for new fridge drawers. These cheap plastic drawer glides
(Frigidaire) broke soon after purchase and I was able to repair using 1

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types of coconut graters

http://www.gourmetsleuth.com/Article...t-graters.aspx

I've always wanted the rotary type, but I see there's so much more to
grating coconut now!

--

Today's mighty oak is just yesterday's nut that held its ground.


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Discos

2.JPG
I just ran across the product in a food blog - you make empanadas with
them and the end product can look great!
http://billivorylarson.com/wp-conten.../empanadas.jpg

--

Today's mighty oak is just yesterday's nut that held its ground.


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Your All Pathetic

Time to stop lurking and spit it out. You loosers are totally
pathetic. Your childish, witless, stupid and repetitive.
There arent a single post on this whole forum that looks like it came
from anyone who has more IQ points than there teeth.

Revenge? What a frikken joke! You dont know how to get revenge on
anyone. You poor deluded little twonks. rename the forums to Potty-
Mouth-cowards you morons. What a bunch of ineffective jerk offs.

Shite, I wish people wouldnt let their kids have access to computers
without supervision.

Ill leave you here to lick each others juicy little arses and suck
each others turgid little cocks.

It was a waste of time coming here. Bye shite eaters; and dont forget
to watch frikken sesame street in the morning. That is just about all
you so-called university ''educated' idiots are good for.

I dont give up, I dont go away, I just get angrier and angrier until
I get to feel bones breaking in the arseholes that are pissing me
off.

You laugh and feel smug now but I PROMISE you, all the ''pencil
necks'' that
post on the forums are going to feel MAJOR pain.

I already know where one of you are, you had already had an ISP track
you down for something else. I got that info shite for brains and Im
going to use it.

Laugh now cos you sure as shite wont laugh later.

You want to know why I got the nickname Psycho? Because I went to jail
for biting a guys finger off after he gave me the finger in traffic.

I followed him for almost thirty miles before I got the cowardly
little arsehole.

You dipshits have pissed me off a fucking sight more than he did.

Frikken wannabe forum dickwads; take that! BuhBye!
--
Peter Lucas
Brisbane
Australia
sticking it to ''Politcal Correctness'' since 2008


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February 5th...

Do you know the significance of February 5th? It's World Nutella
Day! I have been looking at many Nutella recipes here:

http://www.nutelladay.com/nutella-recipes/

I s'pose it'd be cheating to mix the Nutella with just a wee bit
of Justin's Chocolate Hazelnut Butter....
--
Jean B.


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Mark Bittman has an opinion piece about the future of our food

n10g2000yqf.googlegroups.com...
> http://opinionator.blogs.nytimes.com...or-the-future/
>
> He's right on as far as I'm concerned.

I agree with him. I just can't see it happening.

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More on the quest to eat better

I made a stuffed red pepper. Bell peppers are one of the things I don't
normally like. I think it's because I've only tried them raw and they
taste too strong.

I decided to try a red bell pepper and stuff it with rice, tomato sauce,
seasonings and ground meat. I used the "meatloaf mix" because I didn't
have any meat on hand to grind, and chuck wasn't on sale.

I really liked it! I put just a tiny bit of freshly shredded parm after
it came out of the oven. The pepper was so big that I cut it in half
and had two portions; one to eat tonight, and one for lunch tomorrow.

http://i51.tinypic.com/28wpa8y.jpg


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foodily

Over the last few weeks, I have signed up for a number of google
alerts having to do with food and cookbooks. Today, one of those
alerts led me to , which is a food search engine that
allows one to compare recipes side by side. I just searched for
"channa masala", and, based on the results, this looks promising.
What do you think?

http://www..com/
--
Jean B.


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Peeling Soft Boiled Eggs (and sriracha)

Wouldn't soft boiled eggs be pretty hard to peel? I'm thinking the
shell/membrane hasn't had time to separate from the egg itself.
And anytime I see a soft boiled egg, the top of the shell is lobbed
off rather than peeled (have only seen pictures).

I wanted to try this sriracha recipe:
http://www.bonappetit.com/recipes/20...acha_remoulade

BTW: Huy Fong Sriracha was named "Ingredient of the Year" by Bon
Appetitt last year. So that kinda debunks a few peoples "Overrated
and Terrible Theory" we had last time this ingredient was brought up.
You are clearly in the minority.

-sw



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Innuendos (puns) and cooking...

Finally got a chance to watch this as the mac would not run it, but the
MSI laptop (running Windoze 7) would.

Funny as hell and very much on topic. ;-)


--
Peace! Om

Web Albums:
"One man's theology is another man's belly laugh."
--Robert Heinlien


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friendship color

Friends are like sketch pens -

They color your lives.

I may be not your favorite color

But you will need me some day

To complete your picture..!!

http://123maza.com/75/house258/


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