| Red Velvet Cake with Cream Cheese Frosting Posted: 06 Nov 2009 07:16 AM PST  Ingredients : - 3/4 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1/4 cup unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 14 tablespoons sugar
- 6 tablespoons cool unsalted butter, cut into chunks (see Cake-Baking Tips)
- 2 large eggs, at room temperature (see Cake-Baking Tips), separated
- 2 teaspoons vanilla extract
- 1/2 ounce red food coloring, (see Ingredient note) (optional)
- 1 cup nonfat buttermilk
- 12 ounces soft light cream cheese
- 3/4 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 ounce chocolate, grated, for garnish (optional)
Directions : - To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.
- Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.
- Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.
- Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.
- Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
- To prepare frosting & assemble cake: Beat cream cheese, confectioners' sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.
Yield: 12 servings |
| Spaghetti with Zesty Bolognese Posted: 06 Nov 2009 06:49 AM PST  Ingredients : 1. 1 small onion, chopped 2. 1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing 3. 1 pound extra lean ground beef 4. 1 (15 ounce) can tomato sauce 5. 1 (14 ounce) can diced tomatoes, undrained 6. 2 tablespoons PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese 7. 12 ounces spaghetti, uncooked 8. 1/4 cup KRAFT 100% Grated Parmesan Cheese Directions : 1. Cook onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in cream cheese until well blended. 2. Meanwhile, cook pasta as directed on package. 3. Spoon sauce over pasta. Sprinkle with Parmesan cheese. Yield: 6 servings |
| Taco Salad Made Over Posted: 06 Nov 2009 06:20 AM PST  Ingredients : - 4 (8 inch) flour tortillas
- 3/4 pound extra lean ground beef
- 1 tablespoon chili powder
- 1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
- 1 cup drained canned kidney beans, rinsed
- 4 cups torn spring or mixed salad greens
- 1/2 cup KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese
- 1 large tomato, chopped
- 2 tablespoons KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
Directions : - Preheat oven to 425 degrees F. Crumple 4 large sheets of foil to form 3-inch balls; place on baking sheet. Arrange 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
- Meanwhile, cook meat with chili powder in nonstick skillet until browned, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.
- Place 1tortilla shell on each of four serving plates. Fill evenly with salad greens, meat mixture, cheese and tomatoes. Top with dressing.
Yield: 4 servings |
| Beef Stew With Winter Vegetables Posted: 06 Nov 2009 05:57 AM PST  Ingredients : - 2 pounds Beef Chuck - 1/4 cup All-Purpose Flour - 1 teaspoon Kosher Salt - 1/4 teaspoon Freshly Ground Pepper - 3 tablespoons Oil - 2 tablespoons Unsalted Butter - 1 Large onion, cut into 1/2 inch thick wedges - 2 Large Cloves Garlic, minced - 1/2 cup Dry Red Wine - 2 cups Homemade Beef Stock or Canned Beef Broth - 1/4 cup Balsamic Vinegar - 1 Bay Leaf - 7 Fresh Large Sage Leaves, washed and dried - 1 pound Butternut Squash, peeled and cut into 1-inch pieces - 1/2 pound Parsnips, peeled and cut into 1-inch pieces - 2 Medium Carrots, peeled and cut into 1-inch chunks - 1/2 pound Roma tomatoes, cored, blanched, peeled, seeded, and diced Directions : - On a piece of waxed paper or in a plastic food storage bag combine flour, salt and pepper.
- Toss beef cubes in flour mixture to coat or place beef cubes in food storage bag and shake until beef cubes are coated with flour mixture.
- In a wide, heavy saucepan, heat the oil. Brown beef cubes on all sides, removing from pan as browned.
- In the same saucepan, melt the butter.
- Saute the onion and garlic until translucent.
- Deglaze with red wine and bring to a boil, scraping up any browned bits from bottom of saucepan.
- Return the meat to the pan.
- Add stock, vinegar and bay leaf.
- Cover and let simmer 1 hour.
- Cut the sage leaves into a chiffonade (see cooking tips) and stir into sauce with the butternut, squash, parsnips, carrots and tomatoes.
- Cover and let simmer 20 minutes or until meat and vegetables are tender. Remove bay leaf and correct seasonings.
Yield: 4 servings |
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