Sunday, November 8, 2009



Pecan-Crusted Beef Tenderloin with Juniper Jus

Posted: 07 Nov 2009 12:58 PM PST

Ingredients :
  • 2 (2.5 pound) well-trimmed center-cut beef tenderloins, not tied
  • Salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup ketchup
  • 1/4 cup Dijon mustard
  • 4 large egg yolks
  • 1 cup pecans, very finely chopped
  • 3 shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 carrot, thinly sliced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried juniper berries, crushed
  • 1 1/2 cups full-bodied red wine, such as Syrah
  • 1 cup beef demiglace (see Note)

Directions :
  • Preheat the oven to 425 degrees F. Season the tenderloins all over with salt and pepper. In each of 2 large deep skillets, melt 1 tablespoon of butter in 1 tablespoon of olive oil. Add the tenderloins to the skillets and cook over high heat until browned all over, about 8 minutes. Transfer to a rack and let cool slightly.
  • In a small bowl, combine the ketchup, mustard and egg yolks and brush the mixture all over the tenderloins. Transfer the meat to a large roasting pan. Sprinkle the pecans all over and press to help them adhere. Roast in the middle of the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 125 degrees F for medium-rare. Cover the roasts loosely with foil if the coating browns too quickly. Transfer to a cutting board and let stand for 10 minutes.
  • Meanwhile, pour off the fat in one of the skillets used for browning the meat. Add 1 tablespoon of the butter. Add the shallots, garlic and carrot and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 6 minutes. Add the tomato paste and juniper berries and cook, stirring, for 2 minutes. Add the wine and cook over moderate heat, scraping up any browned bits stuck to the bottom of the skillet, until the sauce is slightly thickened and reduced to 1/2 cup, about 10 minutes. Add the demiglace and bring to a boil. Strain the sauce through a fine sieve into a small saucepan, pressing hard on the solids. Season the jus with salt and pepper and stir in the remaining 1 tablespoon of butter.
  • Carve the roasts and serve with the juniper jus on the side.
Yield: 10 servings

Notes :
Beef demiglace is available in the freezer section of large supermarkets and specialty-food shops.

Beef Noodle Bowl

Posted: 07 Nov 2009 12:46 PM PST

Ingredients :
8 ounces linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced
2 teaspoons oil
1 pound beef sirloin steak, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce
1 teaspoon ground ginger

Directions :
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
Toss pasta and meat mixtures in large serving bowl.

Yield: 4 servings

Who says pasta has to be Italian? This amazing tasty pasta dish gets its Asian-inspired flavor from the perfect combination of dressing and teriyaki sauce.

Flavor Boost
For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving.

Flavor Boost
Substitute 1 Tbsp. freshly grated gingerroot for the ground ginger.

Classic Fajitas

Posted: 07 Nov 2009 12:29 PM PST

Ingredients :
1). 3 medium avocados (preferably Hass)
2). 2 tablespoons minced onion
3). 1 medium clove garlic, minced
4). 1 small jalapeno chile, minced
5). 1/4 cup minced fresh cilantro leaves
6). 1/4 teaspoon table salt
7). 1/2 teaspoon ground cumin (optional)
8). 2 tablespoons lime juice
9). 2 pounds vine-ripened tomatoes, diced small
10). 1/2 cup tomato juice
11). 1 small chipotle chile, minced
12). 1 medium red onion, diced small
13). 1 medium clove garlic, minced
14). 1/2 cup chopped fresh cilantro leaves
15). 1/2 cup lime juice
16). Table salt
17). 1 (2.5 pound) flank steak
18). 1/4 cup lime juice
19). Table salt and ground black pepper
20). 1 very large onion, peeled and cut into half-inch slices
21). 2 very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges
22). 16 (10 inch) plain flour tortillas

Directions :
1). Chunky Guacamole: Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeno, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
2). Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
3). Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
4). Classic Red Table Salsa: Mix all ingredients, including salt to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 5 days.
5). For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds). For Gas Grill: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
6). Fajitas: Generously sprinkle both sides of steak with lime juice, salt and pepper; place directly over coals or on gas grill grate and grill until well-seared and dark brown on first side, 5 to 7 minutes (4 to 6 minutes, covered, on gas grill). Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes (3 to 5 minutes on gas grill) more for medium-rare (depending on heat of fire and thickness of steak). Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper.
7). When charcoal fire has died down to medium or gas grill burners are adjusted to medium (you can hold your hand 5 inches above grill surface for 4 seconds), grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside. Arrange tortillas around edge of grill; heat until just warmed, about 20 seconds per side. (Do not dry out tortillas or they get brittle; wrap tortillas in towel to keep warm.) Remove to platter; set aside.
8). Serving Fajitas: Arrange sliced meat and vegetables on large platter; serve immediately, with tortillas, salsa, and guacamole passed separately.

Yield: 8 servings

Although it was originally made with skirt steak, this combination of steak and vegetables grilled and then wrapped in warm tortillas is the dish that put flank steak on the culinary map in the United States. The ingredients go on the grill in order as the fire dies down: steak over a hot fire, vegetables over a medium fire, and tortillas around the edge of the medium to low fire just to warm them.

Hungarian Beef-and-Potato Soup

Posted: 07 Nov 2009 12:16 PM PST

Ingredients :
- 1 pound ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons flour
- 1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons paprika
- 1/4 teaspoon cayenne
- 1 teaspoon dried marjoram
- 1 1/4 teaspoons caraway seeds
- 1 1/4 teaspoons salt
- 1 tablespoon tomato paste
- 3 cups canned low-sodium beef broth or homemade stock
- 3 cups water

Directions :
1). Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
2). Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
3). Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Yield: 4 servings

Notes :
Variation: Use one cup of wide egg noodles instead of the potatoes. You'll only need to simmer the soup for about five minutes, since the noodles don't take quite as long to cook.

Chile-Stuffed Cheese Burger

Posted: 07 Nov 2009 12:01 PM PST

Ingredients :
  • 2 Anaheim chile peppers
  • 2 jalapeno chile peppers
  • Extra-virgin olive oil
  • 1 large garlic clove, unpeeled
  • 4 ounces shredded Monterey Jack cheese
  • Salt and freshly ground pepper
  • 1 1/2 pounds ground beef
  • 4 Kaiser rolls, split
  • lettuce leaves (optional)
  • onion slices (optional)
  • tomato (optional)
  • mayonnaise (optional)
  • ketchup (optional)

Directions :
  • Light a grill. Rub the chiles with olive oil. Thread the jalapenos and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.
  • Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.
  • Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.
Yield: 4 servings

Korean-Style Steak and Lettuce Wraps

Posted: 07 Nov 2009 11:41 AM PST

Ingredients :
1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallots
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Bibb lettuce, leaves separated

Directions :
Preheat grill to medium-high.
Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a 'wrap.'

Yield: 4 servings

Tips :
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Make Ahead Tips :
The steak mixture will keep, covered, in the refrigerator for up to 1 day.

Inside-Out Cheeseburgers

Posted: 07 Nov 2009 11:33 AM PST

Ingredients :
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground peppe

Directions :
Preheat grill to medium-high or preheat the broiler.
Combine Cheddar and Gruyere in a small bowl.
Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Yield: 4 servings

Tips :
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).

Rigatoni with Beef and Eggplant Ragu

Posted: 07 Nov 2009 11:24 AM PST

Ingredients :
+ 1 (8 ounce) package whole-wheat rigatoni or penne
+ 1/2 pound 92%-lean ground beef
+ 4 cloves garlic, chopped
+ 1/2 teaspoon fennel seed
+ 3 cups diced eggplant
+ 2 teaspoons extra-virgin olive oil
+ 2 (8 ounce) cans cans no-salt-added tomato sauce
+ 1 cup red wine
+ 1 tablespoon chopped fresh oregano
+ 1/2 teaspoon salt
+ 1/2 teaspoon freshly ground pepper
+ 2 teaspoons pine nuts, toasted
+ 1/2 cup crumbled feta (optional)

Directions :
  • Bring a large pot of water to a boil. Cook pasta according to package directions.
  • Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in oregano, salt and pepper.
  • Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Yield: 4 servings

Tips :
To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Make Ahead Tips :
Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.

Beef Keema

Posted: 07 Nov 2009 10:59 AM PST

Ingredients :
2 tablespoons cooking oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 1/2 pounds ground beef
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
1 1/2 teaspoons salt
1 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1 cup plain yogurt
3/4 cup whole milk
3/4 cup frozen petite peas
1 1/2 teaspoons lemon juice
1/2 cup chopped cilantro

Directions :
  • In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
  • Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
  • Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.
Yield: 4 servings

EatingWell's Picadillo

Posted: 07 Nov 2009 10:49 AM PST

Ingredients :
2 eggs (optional)
1 pound lean ground beef or ground turkey breast
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped scallions, divided
3 cloves garlic, minced
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup golden raisins
1/2 cup chopped pitted green olives
2 tablespoons tomato paste
1 cup water
1/2 teaspoon freshly ground pepper

Directions :
  • If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain; let cool; peel and slice.
  • Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.
  • Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.
Yield: 4 servings

Linguine with Squash Noodles and Pine Nuts

Posted: 07 Nov 2009 10:42 AM PST

  • 1/3 cup pine nuts
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 medium shallots, very thinly sliced
  • 1 medium lemon, zest finely grated and juice reserved separately
  • 3 medium zucchini
  • 2 medium yellow squash or gold zucchini
  • 12 ounces linguine (3/4 of a 1-pound box)
  • 1/2 cup chopped fresh herbs (use a mixture of chives, parsley, chervil, tarragon, and basil), plus more for garnish
  • 2 1/2 ounces ricotta salata cheese, finely shredded or grated (about 1 cup), plus extra shavings for garnish

1. Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add pine nuts, and toast, shaking the pan occasionally, until they are golden, about 3 minutes. Remove nuts from the pan and set aside.
2. Heat butter and oil in a medium saucepan over medium heat. Once butter foams, add shallots and a pinch of salt, and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted pine nuts and lemon zest, season with salt and freshly ground black pepper, and remove from heat.
3. Trim ends off of the zucchini and yellow squash. Using a julienne peeler or a mandoline, cut the skin and first layer of flesh from each squash piece in long ribbons, or "noodles." (You should have about 3 cups.) Alternatively, you can use a knife to slice the skin and first layer of flesh off each side of the squash (creating four 1/8-inch-thick slices), and then julienne each piece into 1/8-inch-wide ribbons. Reserve remaining squash for another use.
4. Cook linguine according to the package directions. When about 1 minute of cooking time remains, add squash noodles to the pot. When linguine is cooked and squash is tender, drain well in a colander and then return to the empty pot.
5. Add shallot mixture, lemon juice, herbs, and 1/2 of the grated cheese. Season with salt and lots of freshly ground pepper, and toss well. Transfer pasta to a serving platter, and garnish with more fresh herbs and the cheese shavings. Pass extra cheese on the side.

Basic (Vegan) Chocolate Cupcake

Posted: 07 Nov 2009 10:33 AM PST

+ 1 cup soy milk
+ 1 teaspoon apple cider vinegar
+ 3/4 cup granulated sugar
+ 1/3 cup canola oil
+ 1 teaspoon vanilla extract
+ 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
+ 1 cup all-purpose flour
+ 1/3 cup cocoa powder, Dutch-processed or regular
+ 3/4 teaspoon baking soda
+ 1/2 teaspoon baking powder
+ 1/4 teaspoon salt
+ Vegan Fluffy Buttercream Frosting

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Variation : Cookies 'n' Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies

Grilled Lime Pound Cake with Raspberry Sorbet

Posted: 07 Nov 2009 08:22 AM PST

  • 6 (1-inch-thick) slices Lime Pound Cake
  • 6 scoops raspberry sorbet, either purchased or homemade
  • 6 tablespoons sweetened flaked coconut, toasted and cooled

1. Heat a charcoal or gas grill to medium heat (about 350°F).
2. Place pound cake slices on the grill and close the lid. Grill until pound cake is lightly toasted and has grill marks, about 3 minutes. Flip slices and grill on the other side, another 3 minutes with the lid closed.
3. Place slices of grilled cake on 6 serving plates and top each with a scoop of raspberry sorbet. Sprinkle 1 tablespoon toasted coconut over each plate and serve.

Kootu Curry

Posted: 07 Nov 2009 05:39 AM PST

6 Servings

Ingredients :
  • 1/2 cup plus 6 tablespoons unsweetened coconut (see note)
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes (3 cups)
  • 2 1/4 cups reduced-sodium vegetable broth
  • 2 1/4 cups peeled, diced eggplant
  • 1 1/2 cups chopped green beans
  • 3/4 cup canned chick peas, drained and rinsed
  • 2 teaspoons canola oil
  • 3/4 cup thinly sliced shallots
  • 1 tablespoon lemon juice

Directions :
  • Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper, and cayenne in a spice grinder or a mini food processor; grind or process until about the consistency of coarse sand.
  • Stir the potatoes and broth with the spice mixture in a large saucepan; bring to a simmer over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer slowly for 10 minutes.
  • Add the eggplant, green beans, and chick peas. Cover and continue simmering slowly until the vegetables are quite tender, about 30 minutes.
  • Meanwhile, toast the remaining 6 tablespoons coconut in a dry skillet over medium heat until lightly browned. Pour into a bowl and set aside.
  • Heat oil in the same skillet now set over medium-low heat. Add shallots; cook, stirring occasionally, until lightly browned, soft, and very sweet, about 12 minutes.
  • Stir the lemon juice into the stew. Serve the stew in bowls, topped with the toasted coconut and frizzled shallots.
(Note: Unsweetened coconut, sometimes called "desiccated coconut," is simply dried, shaved coconut flakes. It's found in gourmet markets, East Indian markets, and health food stores. Do not substitute sweetened coconut, familiar from the baking aisle of most supermarkets.)

Nutrition :
+ Calories: 245 Carbohydrates: 33g
+ Fat: 1g Fiber: 7g
+ Cholesterol: 0mg Protein: 6g
+ Sodium: 500mg Potassium: 721mg
+ Vitamin C : 24mg

Beef and Potato Stroganoff

Posted: 07 Nov 2009 04:43 AM PST

Yield: 2 Servings

Substituting potatoes for noodles in Beef Stroganoff gives this dish a flavor and nutrition boost.

Ingredients :
- 2 medium russet, white or or yellow-flesh potatoes or 3 to 4 small red potatoes
- 3/4 pound 85% lean ground beef
- 1 teaspoon salt
- 1 pinch of black pepper
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 cup water
- 2 tablespoons Dijon mustard

Instructions :
Cut potatoes in half lengthwise. Slice across into 1/4-inch thick half moons. In a 1-quart microwave-safe dish, crumble beef and season with salt and pepper. Add soup, mushrooms, water, mustard and potatoes. Stir until combined. Cover tightly with lid or plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until beef and potatoes are done. Let sit for two minutes. Use oven mitts or tongs to remove plastic wrap from dish to prevent burns from steam.

Lemon-Raspberry Cake

Posted: 07 Nov 2009 03:55 AM PST

Ingredients :
- 1 box Betty Crocker® SuperMoist® lemon cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 6 tablespoons raspberry preserves
- 1 1/4 cups butter or margarine, softened
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 3 cups powdered sugar

Directions :
  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round pans.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
  • Bake 13 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.

Chocolate Cherry Muffins

Posted: 07 Nov 2009 02:11 AM PST

Ingredients :
+ 1 cup milk
+ 1/2 cup vegetable oil
+ 1 egg
+ 1 1/2 cups Gold Medal® all-purpose flour
+ 3/4 cup granulated sugar
+ 1/2 cup unsweetened baking cocoa
+ 2 1/2 teaspoons baking powder
+ 1/2 teaspoon salt
+ 3/4 cup chopped maraschino cherries, well drained and 2 tablespoons cherry juice reserved
+ 1 cup powdered sugar

Directions :
1. Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2x1 3/4 inch) or 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
2. In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
3. Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
4. In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.

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