Friday, January 29, 2010

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

KOOL-AID Invisible Watermelon Kiwi Drink

Posted: 28 Jan 2010 10:29 AM PST

Ingredients :
  • 1 (.19 ounce) envelope KOOL-AID(R) Invisible Watermelon Kiwi Flavor Unsweetened Soft Drink Mix
  • 1 cup SPLENDA(R) No Calorie Sweetener, Granulated
  • cold water
  • ice

Cooking Directions :
  1. Combine SPLENDA(R) Granulated Sweetener and soft drink mix in large plastic or glass pitcher. Add enough cold water and ice to equal 2 quarts. Stir until soft drink mix is completely dissolved. Do not store in metal container.
Yield: 16 servings


Still Hungry?
A fruity flavored ice-cold drink to cool you down.

Notes:
Note

Serving Size: 1 cup

Exchanges per Serving: Free


Nutrition per serving :
  • Calories: 0 kcal
  • Carbohydrates: 0 g
  • Dietary Fiber: 0 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 0 g

Hot Brown Sugar Tea

Posted: 28 Jan 2010 10:12 AM PST

Ingredients :
  • 3 cups boiling water
  • 3 tea bags
  • 1/4 cup SPLENDA(R) Brown Sugar Blend

Cooking Directions :
  1. Pour boiling water over tea bags into a teapot and cover. Allow to steep for 5 minutes.
  2. Remove tea bags and discard.
  3. Add SPLENDA(R) Brown Sugar Blend, and stir well. Add a splash of cream or milk if desired.
Yield: 3 servings


Still Hungry?
To make this more special for an after dinner treat, add a scoop of vanilla ice cream to your cup.

Notes:
Note

Contest submission by: Cynthia D. from Huntington, WV.

Exchanges per Serving: 1 Starch


Nutrition per serving :
  • Calories: 80 kcal
  • Carbohydrates: 16 g
  • Dietary Fiber: 0 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 16 g

Chamomile-Pomegranate Tea

Posted: 28 Jan 2010 09:59 AM PST

Ingredients :
  • 4 chamomile tea bags
  • 3 cups boiling water
  • 1 cup pomegranate juice
  • 1/3 cup SPLENDA(R) No Calorie Sweetener, Granulated
  • Garnish: fresh mint sprigs

Cooking Directions :
  1. Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags. Steep 1 hour, or until cooled to room temperature. Remove and discard tea bags.
  2. Add pomegranate juice and SPLENDA(R) Granulated Sweetener or SPLENDA(R) Packets, stirring until SPLENDA(R) dissolves. Serve over ice; garnish with mint sprigs.
Yield: 4 servings


Still Hungry?
Pomegranate juice has powerful antioxidants, so this punch is both relaxing and healthful.

Notes:
Note

Dietary Exchanges Per Serving: 1/2 Fruit


Nutrition per serving :
  • Calories: 114 kcal
  • Carbohydrates: 32 g
  • Dietary Fiber: 0 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 28 g

Sweet and Crunchy Nuts

Posted: 28 Jan 2010 09:53 AM PST

Ingredients :
  • 3/4 cup pecan halves
  • 3/4 cup walnut halves
  • 1/2 cup whole blanched almonds
  • 1 egg white, lightly beaten
  • 1/3 cup SPLENDA(R) No Calorie Sweetener, Granulated
  • 1/2 teaspoon ground cinnamon

Cooking Directions :
  1. Preheat oven to 300 degrees F. Spray a 15- x 10- x 1-inch pan with cooking spray.
  2. Combine pecans, walnuts, and almonds in a mixing bowl; add egg white, tossing to coat.
  3. Combine SPLENDA(R) Granulated Sweetener and cinnamon; sprinkle over nuts, tossing to coat. Spread mixture evenly in prepared pan.
  4. Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper. Store in an airtight tin.
Yield: 8 servings


Still Hungry?
These spice-crusted nuts are great for holiday gift giving.

Notes:
Dietary Exchanges Per Serving: 3 fats, 1/2 starch


Nutrition per serving :
  • Calories: 205 kcal
  • Carbohydrates: 5 g
  • Dietary Fiber: 2 g
  • Fat: 19 g
  • Protein: 5 g
  • Sugars: 1 g

Mexican Spiced Coffee

Posted: 28 Jan 2010 09:48 AM PST

Ingredients :
  • 1/3 cup ground espresso or other dark roast coffee
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 cups water
  • 1 tablespoon orange juice
  • 2 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated

Cooking Directions :
  1. Combine espresso, cinnamon, and nutmeg in coffee filter or in filter basket of an electric drip coffee maker.
  2. Pour water into water reservoir of coffee maker.
  3. Combine SPLENDA(R) Granulated Sweetener and orange juice in carafe of coffee maker; brew. Serve black or with milk and additional SPLENDA(R) Granulated Sweetener, if desired.
Yield: 3 servings


Still Hungry?
Serve this warming concoction as a wintertime ending to a perfect meal.

Notes:
Note

Exchanges per Serving: 1/2 Starch


Nutrition per serving :
  • Calories: 15 kcal
  • Carbohydrates: 2 g
  • Dietary Fiber: 0 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 0 g

Greek Iced Coffee

Posted: 28 Jan 2010 09:03 AM PST



Ingredients :
  • 2 teaspoons instant coffee
  • 1 1/2 teaspoons sugar
  • 2 ice cubes
  • 1/4 cup cold water
  • 1/3 cup chilled milk

Cooking Directions :
  1. Place instant coffee, sugar, ice cubes and water in a jar with a tight-fitting lid; shake vigorously for 30 seconds, or until frothy. Stir in milk.
Yield: 1 servings


Still Hungry?
This frothy delight is a great summer treat when the summer heat makes hot coffee less appealing.


Nutrition per serving :
  • Calories: 68 kcal
  • Carbohydrates: 10 g
  • Dietary Fiber: 0 g
  • Fat: 1 g
  • Protein: 2 g
  • Sugars: 10 g

Watermelon and Watercress Salad with Ginger

Posted: 28 Jan 2010 08:39 AM PST

Ingredients :
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons vegetable oil
  • 2 teaspoons minced peeled fresh ginger
  • 1 1/2 teaspoons grated lime peel
  • 1 garlic clove, minced
  • 2 cups 1/2-inch pieces peeled seedless watermelon
  • 1 bunch watercress, thick stems trimmed
  • 1 cup 1/2-inch pieces peeled seeded cucumber
  • 4 green onions, thinly sliced diagonally
  • 1/4 cup chopped fresh cilantro

Cooking Directions :
  1. Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.
Yield: 4 servings


Nutrition per serving :
  • Calories: 82 kcal
  • Carbohydrates: 8 g
  • Dietary Fiber: 1 g
  • Fat: 5 g
  • Protein: 1 g
  • Sugars: 6 g

Shredded Collard Greens with Walnuts and Pickled Apples

Posted: 28 Jan 2010 08:36 AM PST

Ingredients :
  • 2 red apples such as Gala or Idared
  • 1/2 cup cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pickling spice
  • 1/2 cup walnut halves
  • 1/4 cup olive oil
  • 1 pound collard greens
  • 1/2 teaspoon kosher salt

Cooking Directions :
  1. Make pickled apples: Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.
  2. Prepare nuts while apples chill: Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.
  3. Prepare collard greens: Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.
  4. Just before serving: Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.
Yield: 6 servings


Still Hungry?
Notes:
Cooks' Notes

Apples may be pickled 3 days ahead and kept chilled, covered.

Nuts may be toasted and chopped 1 day ahead and kept in the oil in an airtight container at room temperature.


Nutrition per serving :
  • Calories: 262 kcal
  • Carbohydrates: 30 g
  • Dietary Fiber: 4 g
  • Fat: 16 g
  • Protein: 3 g
  • Sugars: 23 g

Corn, Tomato, and Avocado Salad

Posted: 28 Jan 2010 08:31 AM PST

Ingredients :
  • 4 ears fresh corn, shucked
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 1 pinch sugar
  • Coarse salt and freshly ground pepper
  • 1 large yellow tomato, cored and cut into 1/4 inch dice
  • 1 large tomato, cored and cut into 1/4-inch dice
  • 1/4 cup loosely packed fresh basil leaves, coarsely chopped
  • 1 avocado, cut into 1/4-inch dice
  • 8 cups arugula, stems removed
  • 2 ounces ricotta salata cheese

Cooking Directions :
  1. Prepare an ice bath; set aside. Cover, and bring a large pot of cold water to a boil over high heat. Add corn, and let simmer, uncovered, until just tender, about 2 minutes. Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside.
  2. In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; set aside. In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat. Gently fold in the diced avocado.
  3. Place arugula in a medium bowl. Drizzle with remaining dressing, and toss to coat. Transfer to a large platter. Arrange vegetable mixture over arugula. Shave ricotta salata over salad. Serve immediately.
Yield: 8 servings


Nutrition per serving :
  • Calories: 176 kcal
  • Carbohydrates: 13 g
  • Dietary Fiber: 3 g
  • Fat: 13 g
  • Protein: 3 g
  • Sugars: 4 g

Smoky Mountain Wilted Lettuce

Posted: 28 Jan 2010 08:29 AM PST




Ingredients :
  • 1 3/4 pounds Bibb or Boston lettuce, cut crosswise into 1/2-inch-thick slices
  • 1/3 cup finely chopped scallions
  • 3 hard-boiled large eggs, chopped
  • 6 slices bacon
  • 4 1/2 tablespoons cider vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cooking Directions :
  1. Put lettuce, scallions, and eggs in a salad bowl.
  2. Cook bacon in a heavy skillet over moderate heat, turning occasionally, until crisp, about 5 minutes. Transfer to paper towels to drain and pour off all but 2 tablespoons fat from the skillet. Add vinegar and sugar to bacon fat and cook over moderate heat, whisking, until sugar dissolves. Whisk in cream, salt, and pepper, then boil until thickened slightly, about 2 minutes.
  3. Pour hot dressing over salad and toss well. Season salad with salt and pepper, if necessary, and crumble bacon over top.
Yield: 6 servings


Nutrition per serving :
  • Calories: 172 kcal
  • Carbohydrates: 6 g
  • Dietary Fiber: 1 g
  • Fat: 13 g
  • Protein: 7 g
  • Sugars: 4 g

Warm Spinach and Bacon Salad

Posted: 28 Jan 2010 08:23 AM PST



Ingredients :
  • 1/3 cup KRAFT Light Red Wine Vinaigrette Reduced Fat Dressing
  • 6 cups packed torn spinach leaves
  • 1 cup sliced mushrooms
  • 1/4 cup thinly sliced red onion rings
  • 2 tablespoons OSCAR MAYER Real Bacon Recipe Pieces

Cooking Directions :
  1. Microwave dressing in microwavable bowl on HIGH 30 to 50 sec. or until hot.
  2. Pour over combined spinach, mushrooms and onion in large bowl; toss to coat. Sprinkle with bacon.
Yield: 4 servings


Still Hungry?
Notes:
Cooking Know-How

To use spinach for a salad, thoroughly dry the leaves, either in a salad spinner or by shaking off the excess moisture, laying them out on a double layer of paper towels, then blotting the surface dry.

Tossed Green Salad

Posted: 28 Jan 2010 08:11 AM PST



Ingredients :
  • 2 large heads romaine lettuce, torn into bite sized pieces
  • 2 cucumbers, peeled, halved lengthwise, and cut into thin half-moon shapes
  • 1 medium red onion, halved and thinly sliced
  • 1 1/2 cups pitted kalamata olives
  • Coarse salt and freshly ground pepper
  • 1/4 cup red-wine vinegar
  • 2 tablespoons olive oil

Cooking Directions :
  1. In a large bowl, toss together lettuce, cucumbers, onion, and olives. Season lightly with salt and pepper. Drizzle with vinegar and oil; toss to combine. Serve immediately.
Yield: 8 servings


Nutrition per serving :
  • Calories: 172 kcal
  • Carbohydrates: 8 g
  • Dietary Fiber: 2 g
  • Fat: 14 g
  • Protein: 2 g
  • Sugars: 2 g

Tomatoes with Basil Vinaigrette

Posted: 28 Jan 2010 08:06 AM PST

Ingredients :
  • 3 tablespoons olive oil
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup lightly packed fresh basil leaves
  • Coarse salt and ground pepper
  • 6 large plum tomatoes or medium vine-ripened tomatoes

Cooking Directions :
  1. In a blender or mini food processor, combine oil, vinegar, mustard, basil, and 1 tablespoon water; blend until smooth. Season with salt and pepper. If not using right away, transfer to an airtight container; refrigerate, up to overnight.
  2. Slice tomatoes, and arrange on a serving plate; drizzle with dressing. Serve immediately.
Yield: 6 servings


Nutrition per serving :
  • Calories: 99 kcal
  • Carbohydrates: 8 g
  • Dietary Fiber: 2 g
  • Fat: 7 g
  • Protein: 1 g
  • Sugars: 5 g

Basic Sauteed Kale

Posted: 28 Jan 2010 08:00 AM PST



Ingredients :
  • 1 tablespoon extra-virgin olive oil
  • 1 pound kale, ribs removed, coarsely chopped (see Tip)
  • 1/2 cup water
  • 1 teaspoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons sherry vinegar or red-wine vinegar
  • 1/4 teaspoon salt

Cooking Directions :
  1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.
Yield: 4 servings


Still Hungry?
Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination.

Notes:
Tip

When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it---allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.


Nutrition per serving :
  • Calories: 101 kcal
  • Carbohydrates: 12 g
  • Dietary Fiber: 2 g
  • Fat: 5 g
  • Protein: 3 g
  • Sugars: 2 g

Pesto Presto

Posted: 28 Jan 2010 07:43 AM PST

Ingredients :
  • 3 cups fresh basil leaves, washed, dried
  • 1/2 cup KRAFT House Italian Dressing
  • 1/4 cup KRAFT 100% Grated Parmesan Cheese

Cooking Directions :
  1. PLACE all ingredients in food processor or blender container; cover.
  2. PROCESS until well blended.
  3. STORE in tightly covered container in refrigerator for up to 1 week.
Yield: 5 servings


Still Hungry?
Notes:
Cooking Know-How

Toss with hot cooked pasta for an easy meatless entree.

Make-Ahead

Pour prepared pesto into ice cube trays and freeze until firm. Then, pop the frozen pesto out of the trays, place in freezer-weight resealable plastic bags and store in the freezer until ready to use. Thaw in refrigerator before using.

Glazed Duck with Clementine Sauce

Posted: 28 Jan 2010 07:36 AM PST

Ingredients :
  • 2 (6 pound) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded
  • 2 tablespoons kosher salt
  • 2 medium onions, quartered lengthwise
  • 1 large celery rib, cut into pieces
  • 1/2 cup sugar
  • 3 pounds clementines
  • 1/2 cup red-wine vinegar
  • 2 tablespoons sugar
  • 1/3 cup finely chopped shallot
  • 3 tablespoons Mandarine Napoleon liqueur or Cointreau
  • 1 1/2 tablespoons arrowroot

Cooking Directions :
  1. Braise ducks: Put oven rack in middle position and preheat oven to 350 degrees F.
  2. Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork. Put ducks, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt. Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks. Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim). Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour.
  3. Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity. Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more.
  4. Chill ducks: Remove pan from oven and discard foil. Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid).
  5. Prepare glaze and start sauce: Discard all fat from chilled cooking liquid.
  6. Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips. Blanch strips in a small saucepan of boiling water 5 minutes, then drain.
  7. Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Reserve remaining cooking liquid.
  8. Roast ducks and finish sauce: Put oven rack in middle position and preheat oven to 500 degrees F.
  9. Roast ducks until skin is crisp, 25 to 35 minutes. Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes.
  10. Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners. Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes. Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil.
  11. Stir together liqueur and arrowroot and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper. Serve ducks, whole or carved into serving pieces, with sauce.
Yield: 8 servings


Still Hungry?
Clementines take the place of oranges in this variation on the French classic duck a l'orange. Borrowing the 'twice cooked' approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.

Notes:
Special equipment

Heavy-duty foil

Cooks' notes

Ducks can be braised and chilled 1 day ahead. Chill cooking liquid separately.

Glaze can be made and sauce can be started 6 hours ahead. Cool separately, uncovered, then chill, covered. Reheat glaze and stir before using.


Nutrition per serving :
  • Calories: 681 kcal
  • Carbohydrates: 43 g
  • Dietary Fiber: 4 g
  • Fat: 26 g
  • Protein: 63 g
  • Sugars: 34 g

Five-Spice Roasted Duck Breasts

Posted: 28 Jan 2010 07:32 AM PST

Ingredients :
  • 2 pounds boneless duck breast (see Ingredient note)
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon kosher salt
  • 2 oranges, zested
  • 2 oranges, juiced
  • 2 teaspoons honey
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon cornstarch dissolved in
  • 1 teaspoon water

Cooking Directions :
  1. Preheat oven to 375 degrees F.
  2. Place duck skin-side down on a cutting board. Trim off all excess skin that hangs over the sides. Turn over and make three parallel, diagonal cuts in the skin of each breast, cutting through the fat but not into the meat. Sprinkle both sides with five-spice powder and salt.
  3. Place the duck skin-side down in an ovenproof skillet over medium-low heat. Cook until the fat is melted and the skin is golden brown, about 10 minutes. Transfer the duck to a plate; pour off all the fat from the pan. Return the duck to the pan skin-side up and transfer to the oven.
  4. Roast the duck for 10 to 15 minutes for medium, depending on the size of the breast, until a thermometer inserted into the thickest part registers 150 degrees F. Transfer to a cutting board; let rest for 5 minutes.
  5. Pour off any fat remaining in the pan (take care, the handle will still be hot); place the pan over medium-high heat and add orange juice and honey. Bring to a simmer, stirring to scrape up any browned bits. Add orange zest and soy sauce and continue to cook until the sauce is slightly reduced, about 1 minute. Stir cornstarch mixture then whisk into the sauce; cook, stirring, until slightly thickened, 1 minute. Remove the duck skin and thinly slice the breast meat. Drizzle with the orange sauce.
Yield: 4 servings


Still Hungry?
Starting duck breasts in a cool skillet, then heating, renders off most of the fat for a chic dinner with less mess.

Notes:
Ingredient Note

Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat departments.

Roasting Tips

1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.

2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.

3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

Make Ahead Tip

Starting duck breasts in a cool skillet, then heating, renders off most of the fat for a chic dinner with less mess.


Nutrition per serving :
  • Calories: 167 kcal
  • Carbohydrates: 14 g
  • Dietary Fiber: 2 g
  • Fat: 2 g
  • Protein: 22 g
  • Sugars: 10 g

Roast Duck with Prunes and Wine-Braised Cabbage

Posted: 28 Jan 2010 07:26 AM PST

Ingredients :
  • 1/4 cup butter
  • 6 cups thinly sliced red cabbage
  • 3 cups blackberry-cranberry juice
  • 1 3/4 cups dry red wine
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1/2 orange, sliced
  • 1 cinnamon stick
  • 5 1/4 pounds duck
  • 26 large prunes, pitted
  • 1 Granny Smith apple, halved, cored, sliced

Cooking Directions :
  1. Melt butter in heavy large saucepan over medium heat. Add cabbage; saute 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with salt and pepper. (Cabbage can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
  2. Preheat oven to 450 degrees F. Place duck on rack in roasting pan. Place 10 prunes and apple in duck cavity. Sprinkle duck with salt and pepper. Roast duck 25 minutes. Reduce oven temperature to 350 degrees F. Continue roasting until meat thermometer inserted into thickest part of thigh registers 160 degrees F, about 1 hour 15 minutes.
  3. Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan. Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
  4. Transfer duck to platter. Tent with foil to keep warm. Pour off fat from pan. Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits. Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
  5. Bring cabbage to simmer, tossing occasionally. Slice duck; arrange on plates. Spoon prune sauce over. Serve cabbage alongside.
Yield: 4 servings


Still Hungry?
The ultimate Danish holiday dish from chef Torben Jensen of Grabrodre Torv 21 Restaurant.


Nutrition per serving :
  • Calories: 1222 kcal
  • Carbohydrates: 93 g
  • Dietary Fiber: 8 g
  • Fat: 70 g
  • Protein: 42 g
  • Sugars: 74 g

Sauteed Duck Foie Gras

Posted: 28 Jan 2010 07:20 AM PST



Ingredients :
  • 1/2 pound piece raw Grade A duck foie gras at room temperature, cleaned and deveined
  • Salt and pepper to taste
  • 2 teaspoons canola oil
  • 2 tablespoons balsamic vinegar


Cooking Directions :
  1. After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
  2. Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
  3. Saute half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
  4. Saute the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.
Yield: 4 servings


Still Hungry?
Sauteeing duck foie gras is not hard to do, but be careful; otherwise, you'll end up with a puddle of very expensive melted fat.

Notes:
Special equipment

10-inch heavy skillet.


Nutrition per serving :
  • Calories: 84 kcal
  • Carbohydrates: 1 g
  • Dietary Fiber: 0 g
  • Fat: 6 g
  • Protein: 4 g
  • Sugars: 1 g

Thai Green Curry with Duck

Posted: 28 Jan 2010 07:08 AM PST



Ingredients :
  • 12 ounces boneless duck breast (see Ingredient notes, below), skin removed
  • 2 teaspoons canola oil
  • 1 pound eggplant, diced
  • 2 bell peppers, red and/or yellow, cut into 1-inch pieces
  • 1 cup 'lite' coconut milk
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon green curry paste (see Ingredient notes)
  • 1 tablespoon fish sauce (see Ingredient notes) (optional)
  • 1 tablespoon lime juice
  • 1/2 cup sliced fresh basil

Cooking Directions :
  1. Cut duck breast crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate.
  2. Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
  3. Return the duck to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.
Yield: 4 servings


Still Hungry?
Thai green curry paste is a quick trick for turning a simple dish into an exotic concoction. Go easy on the spice mixture at first--it's kickin' hot. Once you get the hang of it, you can adjust it to your taste. Make It a Meal: Enjoy this saucy curry with rice noodles or brown basmati rice and a glass of sparkling wine.

Notes:
Ingredient Notes

Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at www.mapleleaffarms.com or www.dartagnan.com.

Green curry paste: A fiery and moist mixture of green chiles and Thai seasonings, such as lemongrass and galangal, is available in the Asian section of large supermarkets. Red curry paste can be substituted.

Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.


Nutrition per serving :
  • Calories: 221 kcal
  • Carbohydrates: 20 g
  • Dietary Fiber: 4 g
  • Fat: 13 g
  • Protein: 11 g
  • Sugars: 12 g

Golden Gate Snack Bread

Posted: 28 Jan 2010 05:49 AM PST



Ingredients :
  • 3 1/2 cups Pillsbury BEST(R) All Purpose or Unbleached Flour
  • 2 tablespoons sugar
  • 2 (.25 ounce) packages active dry yeast
  • 1 cup water
  • 2 tablespoons margarine or butter
  • 1 (8 ounce) jar pasteurized process cheese spread
  • 1/4 cup margarine or butter, softened
  • 3 tablespoons dry onion soup mix

Cooking Directions :
  1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
  2. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130 degrees F). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, about 30 minutes.
  3. In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
  4. Heat oven to 350 degrees F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.
  5. Bake at 350 degrees F for 15 to 25 minutes or until golden brown.
Yield: 16 servings


Still Hungry?
Serve this flavorful cheese bread with soup or chili.

Notes:
Submitted by

Mari Petrelli, Ely, NV

Bake-Off(R) Contest 17, 1966

$25,000 GRAND PRIZE WINNER


Nutrition per serving :
  • Calories: 184 kcal
  • Carbohydrates: 23 g
  • Dietary Fiber: 0 g
  • Fat: 7 g
  • Protein: 5 g
  • Sugars: 2 g

Ladies' Fingers and Man Toes

Posted: 28 Jan 2010 05:43 AM PST

Ingredients :
  • Red or green food coloring (optional)
  • 24 blanched almonds, halved lengthwise
  • 2 cups warm water (110 degrees F)
  • 1 tablespoon sugar
  • 1 (.25 ounce) package active dry yeast
  • 5 cups all-purpose flour, or as needed
  • 1 tablespoon coarse salt
  • Vegetable oil cooking spray
  • 3 quarts water
  • 2 tablespoons baking soda
  • 1 large egg
  • 1 tablespoon water
  • Sea salt
  • Dried rosemary (optional)

Cooking Directions :
  1. Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
  2. Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes. Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.
  3. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
  4. Preheat oven to 450 degrees F. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
  5. Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.
Yield: 48 servings


Nutrition per serving :
  • Calories: 53 kcal
  • Carbohydrates: 10 g
  • Dietary Fiber: 0 g
  • Fat: 0 g
  • Protein: 1 g
  • Sugars: 0 g

Irish Soda Bread

Posted: 28 Jan 2010 05:31 AM PST

Ingredients :
  • 3 tablespoons unsalted butter, melted, plus more for the pan
  • 4 cups cups all-purpose flour, plus more for kneading
  • 3/4 cup sugar
  • 3/4 cup raisins
  • 2 tablespoons caraway seeds
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups buttermilk
  • 2 large eggs

Cooking Directions :
  1. Preheat oven to 350 degrees F. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.
  2. Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.
  3. Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.
Yield: 16 servings


Still Hungry?
The bread will keep, wrapped in plastic, for up to two weeks at room temperature.

Notes:
Note

Soda bread doesn't require loaf pans. Shape the dough with your hands, then bake on a cookie sheet.


Nutrition per serving :
  • Calories: 210 kcal
  • Carbohydrates: 40 g
  • Dietary Fiber: 1 g
  • Fat: 3 g
  • Protein: 5 g
  • Sugars: 15 g

Couscous

Posted: 28 Jan 2010 05:26 AM PST



Ingredients :
  • 1/2 cup couscous
  • 3/4 cup tomato sauce
  • Pinch ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/2 cup canned chickpeas drained and rinsed
  • 3 tablespoons golden raisins
  • 1 tablespoon almond slivers
  • Salt and freshly ground black pepper
  • Fresh flat-leaf parsley for garnish (optional)

Cooking Directions :
  1. Place couscous in a small bowl. Cover with 1 cup boiling water. Cover bowl with plastic wrap; let couscous sit 10 minutes to soften. Fluff with a fork, and set aside.
  2. Heat tomato sauce, cinnamon, and cumin in a saucepan over medium heat. Add chickpeas, raisins, and almonds, and heat until hot. Season with salt and pepper. Serve couscous topped with sauce, and garnish with parsley, if using.
Yield: 1 servings


Still Hungry?
This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.


Nutrition per serving :
  • Calories: 683 kcal
  • Carbohydrates: 136 g
  • Dietary Fiber: 15 g
  • Fat: 7 g
  • Protein: 23 g
  • Sugars: 34 g

Provider

Posted: 28 Jan 2010 05:18 AM PST

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Posted by tHe InfosHunter at 4:09 AM

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