Sunday, January 17, 2010



Apple Caramel Sundae Tart

Posted: 16 Jan 2010 06:03 AM PST

Ingredients :
  • 35 KRAFT Caramels, unwrapped
  • 3 tablespoons milk
  • 1 HONEY MAID Graham Pie Crust
  • 1/4 cup PLANTERS Pecans, chopped
  • 1 cup milk
  • 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 1/2 cups thawed COOL WHIP Whipped Topping
  • 1 (21 ounce) can apple pie filling

Cooking Directions :
  1. Place caramels and 3 Tbsp. milk in medium microwaveable bowl. Microwave on HIGH 1 min. or until caramels are melted; stir until smooth. Reserve 1/3 cup caramel mixture in small microwaveable bowl; cover and refrigerate.
  2. Pour remaining caramel mixture into pie crust; top with pecans. Pour 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust. Freeze 4 hours or overnight.
  3. Spoon pie filling over pudding mixture. Microwave reserved 1/3 cup caramel mixture on HIGH 30 sec. or until caramel is smooth. Drizzle over pie filling. Let stand at room temperature 15 min. before serving. Serve immediately. Store leftover dessert in freezer.
Yield: 10 servings

Still Hungry?
What could be better than a beautiful dessert that tastes like caramel apples? A ready-made crust and apple pie filling make it a cinch.


This recipe can be made with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.


For a new twist, try substituting cherry pie filling for the apple pie filling.

Grilled Turkey Club

Posted: 16 Jan 2010 03:45 AM PST

Ingredients :
  • 2 slices white bread
  • 1 KRAFT 2% Milk American Singles
  • 1 slice tomato
  • 5 slices OSCAR MAYER Thin Sliced Smoked Turkey Breast
  • 3 slices OSCAR MAYER Ready To Serve Bacon
  • 1 tablespoon KRAFT Mayo Real Mayonnaise

Cooking Directions :
  1. Top 1 of the bread slices with 2% Milk Singles, tomato, turkey and bacon; cover with second bread slice.
  2. Spread outside of sandwich evenly with mayo.
  3. Cook in skillet on medium heat 3 to 4 minutes on each side or until golden brown on both sides.
Yield: 1 servings

Still Hungry?
Cheese, tomato, turkey and bacon are sandwiched between two bread slices. The outside is spread with mayo and cooked until warm and toasty.

Cranberry and Herb Turkey Burgers

Posted: 16 Jan 2010 02:39 AM PST

Ingredients :
  • 6 tablespoons whole wheat couscous
  • 1/2 cup boiling water
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 stalk celery, minced
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup dried cranberries, finely chopped
  • 1 pound 93%-lean ground turkey

Cooking Directions :
  1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
  3. To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165 degrees F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately.
Yield: 6 servings

Still Hungry?
Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sauteed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner. If you like, serve with homemade Blueberry Ketchup.


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.)

Nutrition per serving :
  • Calories: 228 kcal
  • Carbohydrates: 16 g
  • Dietary Fiber: 2 g
  • Fat: 11 g
  • Protein: 15 g
  • Sugars: 3 g

Tuna with Mustard Seed Crust

Posted: 16 Jan 2010 02:03 AM PST

Ingredients :
  1. 2 (1 pound) sushi-quality tuna steaks, 1 1/2 inches thick
  2. 1/2 cup yellow mustard seeds
  3. 1 teaspoon coarse salt
  4. 1/2 teaspoon freshly ground pepper
  5. 3 tablespoons extra-virgin olive oil, plus more as needed for cooking
  6. 1 bunch arugula, washed
  7. 2 lemons, halved

Cooking Directions :
  1. Using a sharp knife, slice each tuna steak into two long pieces that are about 1 1/2 inches wide. Grind mustard seeds to a coarse powder in a spice grinder or mortar and pestle. Combine ground seeds with salt and pepper, and spread mixture out on a plate.
  2. Dredge each piece of tuna in the ground mustard mixture, gently pressing the seeds against the tuna so that they adhere.
  3. Place a large skillet over medium heat. Let stand until the skillet feels hot when you place your palm just above it, about 1 minute. Add 1 1/2 tablespoons olive oil to skillet. Heat oil until it is hot but not smoking, about 1 minute more.
  4. Carefully arrange pieces of tuna in the skillet about 1 inch apart (it is easiest to cook 2 pieces at a time; if you do so, add 1 1/2 tablespoons oil for second batch). Sear tuna about 1 minute, until it releases easily from skillet and the seeds are deep golden brown. Continue process until the long sides are seared. (The tuna will be very rare in the center. If you want the tuna to be more well done, increase cooking time.)
  5. Using a sharp knife, slice the tuna into squares. Arrange on plates with a handful of arugula and half a lemon. Divide remaining 1 1/2 tablespoons olive oil among four plates, drizzling it on arugula. Serve immediately.
Yield: 4 servings

Still Hungry?
Whole tuna steaks or salmon fillets can also be coated with the crust mixture.

Nutrition per serving :
  • Calories: 471 kcal
  • Carbohydrates: 16 g
  • Dietary Fiber: 6 g
  • Fat: 19 g
  • Protein: 60 g
  • Sugars: 2 g

Roast Beef with Caramelized Shallots

Posted: 16 Jan 2010 01:44 AM PST

Ingredients :
  • 5 3/4 pounds boneless rib-eye roast (with fat), tied, if desired
  • Coarse salt and ground pepper
  • 2 pounds shallots peeled and halved if large
  • 2 teaspoons light brown sugar
  • 2 teaspoons balsamic vinegar
  • 1 cup dry red wine
  • 2 tablespoons Dijon mustard

Cooking Directions :
  1. Preheat oven to 500 degrees F. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
  2. Reduce oven temperature to 325 degrees F. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
  3. Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
  4. Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.
Yield: 12 servings

Still Hungry?
Searing the roast at high heat before cooking it slowly in the oven makes the meat very tender and moist. The bits in the pan are then incorporated into a flavorful sauce. The beef and shallots are delicious together, but you can also serve either one by itself. To cook just the shallots, toss with some oil before roasting as instructed.


To prepare the shallots, slice off stem ends with a sharp paring knife, and peel back skins.

Nutrition per serving :
  • Calories: 360 kcal
  • Carbohydrates: 14 g
  • Dietary Fiber: 0 g
  • Fat: 20 g
  • Protein: 26 g
  • Sugars: 3 g

Spanish Omelet

Posted: 15 Jan 2010 11:59 PM PST

Ingredients :
  • 1 tablespoon clarified butter
  • 3 large eggs
  • Salt and freshly ground pepper
  • 1 cup whole baby spinach leaves, stems removed
  • 1/4 cup crumbled feta cheese
  • 2 teaspoons olive oil
  • 1 small garlic clove, thinly sliced
  • 1 tablespoon fresh oregano leaves
  • 1 cup red and yellow cherry tomatoes
  • 1/2 cup dry white wine (optional)

Cooking Directions :
  1. Heat clarified butter in a 10-inch nonstick skillet over medium heat.
  2. Whisk eggs together until very well mixed. Season with a pinch of salt and pepper.
  3. Wilt spinach in skillet, about 30 seconds. Pour in eggs; cook, whisking constantly and shaking pan vigorously, until they begin to set but are still quite loose. Stop whisking; cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency.
  4. Sprinkle left half of omelet with feta. Using a rubber spatula, fold right half over cheese, forming half-moon shape. Fold top half over bottom half; slide omelet onto a plate.
  5. Quickly return skillet to heat. Add oil, garlic, and oregano; saute until garlic is golden, about 2 minutes. Add tomatoes and wine or 1/2 cup water, raise heat to medium high, and simmer until tomatoes burst and liquid is somewhat reduced, 3 to 5 minutes. Ladle sauce over omelet, and serve immediately.
Yield: 1 servings

Still Hungry?
This omelet looks elaborate, but it's not difficult to make. The spinach, omelet, and sauce are all cooked in the same skillet.

Nutrition per serving :
  • Calories: 717 kcal
  • Carbohydrates: 14 g
  • Dietary Fiber: 2 g
  • Fat: 51 g
  • Protein: 30 g
  • Sugars: 5 g

Mie Kikil

Posted: 15 Jan 2010 07:48 PM PST

Bahan pelengkap :
  • 2 bungkus mi kering telur, direbus
  • 200 gram taoge, diseduh
  • 3 sendok makan kecap manis
  • 2 tangkai seledri, diiris halus untuk taburan
  • 2 batang daun bawang, diiris halus untuk taburan
  • 50 gram bawang merah goreng untuk taburan
  • 4 buah jeruk nipis
  • 8 lembar kulit pangsit, digoreng

Bahan kuah :
  • 1.000 gram tulang sapi
  • 2.000 ml air
  • 1 sendok makan tongcai
  • 300 gram kikil, direbus, dipotong-potong
  • 16 buah bakso sapi, dibelah dua
  • 4 1/2 sendok teh garam
  • 1 sendok teh gula pasir
  • 1 sendok makan minyak untuk menumis

Bumbu halus :
  • 5 siung bawang putih
  • 4 butir kemiri, disangrai
  • 1/2 sendok teh merica

Bahan Sambal Rawit :
  • 15 buah cabai rawit merah
  • 100 ml air
  • 1/2 sendok teh garam

Cara membuat :
1. Kuah: rebus tulang sapi dan air dengan api kecil sampai berkaldu. Ukur 1.800 ml air kaldunya. Sisihkan.
2. Panaskan minyak. Tumis bumbu halus sampai harum. Tambahkan tongcai. Aduk rata. Masukkan kikil. Aduk rata.
3. Masukkan air kaldu sapi, garam, dan gula pasir. Masak sampai mendidih. Tambahkan bakso. Masak sampai matang.
4. Sambal rawit: rebus cabai rawit merah dan air sampai layu. Angkat. Tambahkan garam. Haluskan.
5. Sajikan pelengkap dengan disiram kuah panas dan samba) rawit.

Tips :
- Rebus kikil dengan daun jeruk, jahe, dan serai agar aroma kikil hilang dan buang air perebusnya.

Untuk 8 porsi

Lontong Mie

Posted: 15 Jan 2010 07:34 PM PST

Bahan :
  • 2 sdm minyak goreng
  • 3 siung bawang putih, memarkan
  • 2 butir bawang merah, memarkan
  • 2 sdm ebi, rendam air panas, tiriskan dan haluskan
  • 2 cm jahe, memarkan
  • 1 1.2 liter air
  • 2 sdt garam
  • 1/2 sdt merica bubuk
  • 2 sdm kecap manis
  • 250 gram mi basah
  • 100 gram taoge, buang akarnya
  • 1 batang daun bawang, iris
  • 1 sdm irisan daun seledri

Pelengkap :
  • Lontong, bawang goreng, kerupuk, dan

Sambal Rebus :
  • 2 buah cabai merah besar,
  • 10 buah cabai rawit merah,
  • 2 siung bawang putih rebus, matang, angkat, haluskan dengan 1/4 sdt garam.

Cara Membuat :
1. Panaskan minyak goreng, tumis bawang putih, bawang merah, dan ebi hingga harum. Masukkan jahe, air, garam, merica bubuk, didihkan. Setelah mendidih, masukkan kecap manis.
2. Setelah mendidih kembali, masukkan mi, taoge, daun bawang, dan irisan daun seledri, masak sebentar, angkat.3. Siapkan mangkuk, taruh lontong, tuangkan mi, taburi dengan bawang goreng, lengkapi dengan sambal rebus dan kerupuk.

Mie Yamin

Posted: 15 Jan 2010 06:51 PM PST

Bahan :
  • 400 gr mi ayam
  • 100 gr jamur merang, iris
  • 100 gr caisim, seduh
  • 1 btg daun bawang, iris untuk pelengkap
  • 200 gr ayam paha fillet
  • 5 siung bawang putih, memarkan
  • 2 sdt kecap asin
  • 1/4 sdt garam
  • 1/2 sdt merica bubuk
  • 1/4 sdt gula pasir
  • 200 ml air
  • 1 sdm minyak untuk menumis

Bahan Kuah :
  • 1.500 ml air
  • 150 gr tulang ayam
  • 2 sdt garam
  • 1/4 sdt merica bubuk
  • 1/2 sdt gula pasir

Bumbu per porsi :
  • 1 sdt minyak sayur
  • 1 sdm kecap manis
  • 1 1/2 sdt kecap asin
  • 1/4 sdt merica bubuk

Cara membuat :
1. Kuah, rebus tulang, garam, merica dan gula dengan api kecil. Saring dan ukur kaldunya 1000 ml.
2. Tumis bawang putih sampai harum. Masukkan ayam. Aduk sampai berubah warna. Tambahkan jamur. Aduk sampai layu. Masukkan kecap asin, garam, merica, dan gula. Aduk rata. Tuang air. Masak sampai meresap. Sisihkan.
3. Cara penyajian, seduh mi dengan 1.000 ml air mendidih. Di mangkuk, campur bumbu. Aduk-aduk. Masukkan mi. Aduk-aduk dengan sumpit.
4. Tambahkan caisim, tumisan ayam, dan daun bawang. Sajikan dengan bahan kuah dengan mangkuk terpisah.

Bakso Ulek

Posted: 15 Jan 2010 06:39 PM PST

Bahan Bakso :
  • 250 gram daging sengkel segar, dipotong-potong
  • 50 gram es serut
  • 1/2 sendok makan garam
  • 1/4 sendok teh vetsin
  • 25 ml air es
  • 25 gram tepung sagu
  • 2 slung bawang putih, dicincang kasar
  • 1/4 sendok teh merica bubuk
  • 2.500 ml air untuk merebus bakso

Bahan Kuah :
  • 2.000 ml air
  • 500 gram tulang sapi
  • 25 gram bawang putih goreng, dimemarkan
  • 2 batang daun bawang, diikaf
  • 1 sendok makan garam
  • 1/4 sendok teh merica bubuk
  • 1 blok kaldu sapi
  • 1/4 sendok teh gula pasir

Bahan Bakso Tahu :
  • 10 buah tahu, dibelah sisinya

Bahan isi Bakso Tahu :
  • 100 gram daging giling
  • 100 gram tepung sagu
  • 2 slung bawang putih, dihaluskan
  • 1 batang daun bawang, diiris halus
  • 3/4 sendok teh garam
  • 1/2 sendok teh merica bubuk

Bahan pelengkap :
  • 3 batang daun bawang, diiris halus
  • 10 buah cabai rawit merah
  • 3 tangkai seledri, diiris halus
  • 5 buah ketupat

Cara membuat :
1. Campur semua bahan bakso dalam food prosesor. Giling sampai lembut.
2. Bentuk bulat dengan tangan, Rebus dalam air mendidih sampai terapung.
3. Kuah: rebus air dan tulang sapi dengan api kecil sampai berkaldu. Tambahkan bawang putih, daun bawang, garam, merica bubuk, kaldu sapi, dan gula pasir sampai mendidih.
4. lsi bakso tahu: aduk rata bahan isi bakso tahu. lsi ke tahu.
5. Kukus 25 menit sampai matang.
6. Cara penyajian, ulek cabai rawit merah dipiring. Tambahkan
5. butir bakso, 1 buah bakso tahu, irisan ketupat, dan siram dengan kuahnya.

Untuk 5 porsi

Sup Krim Kentang dan Jagung

Posted: 15 Jan 2010 06:16 PM PST

Bahan :
  • 500 gram kentang kukus matang, kupas dan haluskan
  • 2 sdm mentega
  • 1 buah bawang bombai, cincang
  • 3 sdm tepung terigu
  • 1 1/2 liter kaldu ayam
  • garam dan merica bubuk secukupnya
  • 1 biji pala, memarkan
  • 150 ml krim kental
  • 300 gram jagung manis pipilan
  • 1 sdm peterseli cincang
  • 2 lembar daging asap, iris

Cara Membuat :
1. Panaskan mentega, tumis bawang bombai hingga harum.
2. Masukkan tepung terigu, masak sebentar, tambahkan kaldu, garam, merica, dan pala, didihkan.
3. Masukkan kentang halus, aduk rata. Masukkan krim kental dan jagung manis, setelah mendidih, angkat.
4. Sajikan hangat, taburi dengan peterseli cincang dan irisan daging asap.


Posted: 15 Jan 2010 06:11 PM PST

Bahan :
  • 8 lonjor kacang panjang, cuci bersih, iris halus
  • 2 buah mentimun, buang isinya, potong dadu kecil
  • 100 gram taoge pendek, cuci bersih
  • 1 ikat kemangi, petik daunnya
  • 1 buah jeruk limau

Sambal Kelapa :
  • 1/2 butir kelapa setengah tua, kupas, parut memanjang, sisihkan
  • 2 lembar daun jeruk, iris halus
  • 100 gram bumbu dasar merah, lihat di sini
  • 3 cm kencur ulek
  • 1 sdm gula pasir
  • 1/2 sdt garam

Cara Membuat :
1. Sambal kelapa : campur kelapa parut, daun jeruk, bumbu dasar merah, kencur, gula pasir, dan garam, aduk rata, sangrai hingga agak hangat, angkat.
2. Sayuran : campur kacang panjang, mentimun, dan taoge pendek, aduk rata, tambahkan sambal kelapa, aduk rata.
3. Siapkan pinggan, tata trancam dan lengkapi dengan daun kemangi dan jeruk limau.

Botok Jagung Jamur

Posted: 15 Jan 2010 05:58 PM PST

Bahan :
  • 5 buah jagung manis rebus, pipil
  • 250 gram jamur champignon, iris
  • 50 gram daun katuk
  • 2 butir telur, kocok lepas
  • 300 ml santan dari 1 butir kelapa
  • 2 sdm air asam jawa
  • 8 butir bawang merah
  • 5 siung bawang putih
  • 2 buah cabai merah besar, iris serong
  • 2 buah cabai hijau besar, iris serong
  • 2 cm jahe, iris
  • 3 lembar daun jeruk, iris
  • 12 lembar daun salam, iris
  • 1 cm lengkuas, iris
  • 2 cm kunyit, iris
  • 2 batang serai, iris bagian putihnya
  • 1 sdt garam
  • 1/2 sdt merica bubuk
  • 1 sdt gula pasir
  • 12 cabai rawit merah

Pelengkap :
  • Daun pisang dan lidi sebagai penyemat

Cara membuat :
1. Campur telur dengan santan dan air asam jawa, aduk rata.
2. Masukkan jagung pipilan, jamur, daun katuk, bawang merah, bawang putih, cabai merah, cabai hijau, jahe, daun jeruk, daun salam, lengkuas, kunyit, dan serai, aduk rata.
3. Tambahkan garam, merica, dan gula pasir, aduk rata.
4. Ambil dua lembar daun pisang. Isi dengan adonan dan cabai rawit merah, lalu bungkus dan sematkan dengan lidi. Kukus selama 20 menit hingga matang, angkat.
5. Sajikan hangat.

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