tag:blogger.com,1999:blog-80610735317771996642024-03-05T20:17:40.783-05:00The Make Again ListUnknownnoreply@blogger.comBlogger660125tag:blogger.com,1999:blog-8061073531777199664.post-78288376089154835852013-10-14T05:34:00.001-04:002013-10-14T05:34:22.360-04:00Barbecue Meatball and Mushroom Skewers<ul>
<li><span itemprop="ingredients">1 package frozen meatballs, thawed</span></li>
<li><span itemprop="ingredients">1/2 cup barbecue sauce</span></li>
<li><span itemprop="ingredients">1 1/2 pounds cremini mushrooms, trimmed</span></li>
<li><span itemprop="ingredients"> chopped chives, for serving</span></li>
</ul>
<div class="recipeDirections" itemprop="recipeInstructions">
<h3>
Directions</h3>
<ol>
<li>Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.</li>
<li>Soak 8 skewers in water for at least 15 minutes.</li>
<li>Thread meatballs and mushrooms
onto the skewers and grill, turning
occasionally, until tender, 8 to 10 minutes. Brush with barbecue sauce during final minutes. Sprinkle with chives. </li>
</ol>
<br />
<br />
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8061073531777199664.post-22206098100397927862013-10-14T05:28:00.000-04:002013-10-14T05:28:16.790-04:00Fried Chickpea and Arugula PitasSurprisingly good.<br />
<br />
<br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> plain 2% reduced-fat Greek yogurt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> chopped fresh mint</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 teaspoons</span>
<span itemprop="name"> fresh lemon juice</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">5/8 teaspoon</span>
<span itemprop="name"> kosher salt, divided</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> garlic cloves, minced</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> cucumber (about 8 ounces), sliced</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">6 </span>
<span itemprop="name"> (6-inch) whole-wheat pitas, halved</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> extra-virgin olive oil, divided</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 teaspoons</span>
<span itemprop="name"> ground cumin</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 teaspoons</span>
<span itemprop="name"> Spanish smoked paprika</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> ground red pepper</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> fresh lemon juice</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> freshly ground black pepper</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">8 cups</span>
<span itemprop="name"> loosely packed arugula</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">12 </span>
<span itemprop="name"> (1/4-inch-thick) tomato slices</span>
<span itemprop="preparation"> </span>
</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li> Preheat oven to 350°.</li>
<li>Combine yogurt, mint, lime juice, 1/8 teaspoon salt, and garlic in a small bowl.</li>
<li> Wrap pitas in foil; bake at 350° for 10 minutes or until warm.</li>
<li>Place chickpeas in a single layer on paper towels. Cover with
additional paper towels; pat dry. Heat a large skillet over medium-high
heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan;
sauté 10 minutes or until lightly browned and crispy, stirring
frequently. Remove chickpeas from pan using a slotted spoon; drain on
paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin,
paprika, and red pepper in a medium bowl; toss well to coat.</li>
<li>Combine remaining 1 tablespoon olive oil, lemon juice, and black
pepper in a small bowl, stirring well with a whisk. Add arugula; toss
gently to coat. Add chickpea mixture; toss to coat.</li>
<li>Fill each pita half with about 2/3 cup chickpea mixture, cucumber slices, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.</li>
</ol>
<br />
Adapted from Cooking LightUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-70257367143631317772013-10-14T05:23:00.002-04:002013-10-14T05:23:47.695-04:00Chicken Cutlets with Bitter Greens and Pear Salad<ul>
<li><span itemprop="ingredients">8 chicken cutlets (about 1 1/2 pounds total)</span></li>
<li><span itemprop="ingredients">kosher salt and black pepper</span></li>
<li><span itemprop="ingredients">2 large eggs, lightly beaten</span></li>
<li><span itemprop="ingredients">1 1/2 cups panko bread crumbs</span></li>
<li><span itemprop="ingredients">6 tablespoons olive oil</span></li>
<li><span itemprop="ingredients">1 teaspoon Dijon mustard</span></li>
<li><span itemprop="ingredients">1 teaspoon honey</span></li>
<li><span itemprop="ingredients">1 tablespoon red wine vinegar</span></li>
<li><span itemprop="ingredients">1 small head radicchio (or arugula - or both), leaves torn</span></li>
<li><span itemprop="ingredients">1 pear, cored and thinly sliced</span></li>
</ul>
<div class="recipeDirections" itemprop="recipeInstructions">
<h3>
Directions</h3>
<ol>
<li>Season the chicken with ½ teaspoon
salt and ¼ teaspoon pepper. Place the eggs and bread crumbs in separate
shallow bowls.
Dip the chicken in the eggs, shaking
off any excess, then coat with the bread crumbs, pressing gently to
help them adhere.
</li>
<li>Heat 2 tablespoons of the oil in a
large skillet over medium-high heat. Cook the cutlets in 2 batches until
golden and cooked
through, 3 to 4 minutes per side,
adding 2 more tablespoons of the oil to the skillet for the second
batch.
</li>
<li>In a large bowl, whisk together the mustard, honey, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt
and pepper. Add the radicchio (or arugula) and pear and toss to coat. Serve with the chicken. </li>
</ol>
<br />
Adapted from Real Simple magazine <br />
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-13516977200891914942013-10-14T05:20:00.000-04:002013-10-14T05:20:23.530-04:00Zucchini Tart with Sausage and DijonGo easy on the toppings or it gets soggy.<br />
<br />
<ul>
<li><span itemprop="ingredients">1 tablespoon olive oil</span></li>
<li><span itemprop="ingredients">1/4 pound sweet Italian sausage links, casings removed</span></li>
<li><span itemprop="ingredients">1 small zucchini (about 1 pound), sliced</span></li>
<li><span itemprop="ingredients">kosher salt and black pepper</span></li>
<li><span itemprop="ingredients">1 sheet puff pastry (half a 17.3-ounce package), thawed</span></li>
<li><span itemprop="ingredients">3 tablespoons Dijon mustard</span></li>
<li><span itemprop="ingredients">green salad, for serving</span></li>
</ul>
<div class="recipeDirections" itemprop="recipeInstructions">
<h3>
Directions</h3>
<ol>
<li>Heat oven to 400° F. Heat the oil
in a large skillet over medium-high heat. Add the sausage and cook,
breaking it up with
a spoon, until cooked partway
through, 3 to 4 minutes. Transfer to a plate using a slotted spoon;
reserve the skillet.
</li>
<li>Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring
occasionally, until just beginning to soften, 4 to 5 minutes.
</li>
<li>Unfold the pastry on a baking sheet
and prick all over with a fork, leaving a ½-inch border around the
dough. Spread the mustard
on the pastry (avoiding the border);
top with the zucchini and sausage. Bake until the pastry is golden
brown, 20 to 25 minutes.
</li>
<li>Cut the tart into 8 pieces. Serve with salad.</li>
</ol>
<br />
Adapted from Real Simple magazine <br />
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-38279097533119031212013-10-14T05:17:00.000-04:002013-10-14T05:17:03.983-04:00Cheesy grits and mushroom saute<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> olive oil</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> (4-ounce) packages mushroom blend, chopped</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> (8-ounce) package presliced cremini mushrooms</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> minced fresh thyme</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> minced fresh oregano</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 </span>
<span itemprop="name"> garlic cloves, chopped</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/3 cup</span> <span itemprop="name">chicken broth</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 teaspoons</span>
<span itemprop="name"> fresh lemon juice</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/8 teaspoon</span>
<span itemprop="name"> salt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/8 teaspoon</span>
<span itemprop="name"> black pepper</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">grits/polenta </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">2 cups grated cheddar cheese </span>
<span itemprop="preparation"> </span>
</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li>Heat oil in a skillet over high heat. Add mushrooms; sauté 4
minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth,
juice, 1/8 teaspoon salt, and pepper.</li>
<li>Cook grits as desired. Stir in half of cheese and 1/4 teaspoon
salt. Divide polenta among 4 gratin dishes; top with remaining cheese.
Broil 5 minutes. Top each serving with 1/2 cup mushrooms.</li>
</ol>
<br />
Adapted from Cooking Light Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-46498333747094340952013-10-14T05:10:00.002-04:002013-10-14T05:10:40.232-04:00Quinoa Nicoise SaladOne of the best quinoa recipes.<br /><ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span>
<span itemprop="name"> uncooked quinoa</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount"> </span>
<span itemprop="name"> Salt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">8 ounces</span>
<span itemprop="name"> thin green beans, trimmed and halved if very long</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> fresh lemon juice</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> Dijon mustard</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">6 tablespoons</span>
<span itemprop="name"> olive oil</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> drained capers</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount"> </span>
<span itemprop="name"> Pepper</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> 5-oz. cans flaked white tuna packed in water, drained</span><span itemprop="amount"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span>
<span itemprop="name"> cherry tomatoes, halved</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> pitted kalamata olives</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 green</span><span itemprop="name"> onion, thinly sliced</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">cucumbers, carrots, broccoli, other fresh veggies </span>
<span itemprop="preparation"> </span>
</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li> Rinse quinoa thoroughly in cold water and drain well. Place
quinoa in a large pot with 2 cups water. Bring to a boil over high heat.
Reduce heat to medium, cover and simmer until most of the liquid has
absorbed and quinoa is tender, about 15 minutes. Remove from heat and
let stand for about 5 minutes. Fluff with a fork, transfer to a large
bowl and refrigerate until cool, stirring occasionally.</li>
<li>Steam
green beans and other vegetables in mircowave until tender, about 5 minutes. Drain, run beans
under cold water and drain again. Cover and refrigerate.</li>
<li> Whisk together lemon juice and mustard in a small bowl. Slowly
drizzle in oil, whisking constantly. Stir in capers. Season with pepper.</li>
<li> Spread out quinoa on a serving platter. Top with tuna, green
beans, tomatoes, olives, onion and other toppings forming rows of each. Drizzle
with dressing, season with salt and pepper and serve.</li>
</ol>
<br />
<br />
Adapted from myrecipes.com <br />
<a href="http://www.allyou.com/"><i><b><span itemprop="author"></span></b></i></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-89150031144012151742013-10-14T05:03:00.002-04:002013-10-14T05:03:51.892-04:00Mushroom and Potato Enchiladas<ul>
<li><span itemprop="ingredients">fresh shiitake mushrooms (about 1 cup)</span></li>
<li><span itemprop="ingredients">2 tablespoons olive oil</span></li>
<li><span itemprop="ingredients">3 green onions, chopped</span></li>
<li><span itemprop="ingredients">1 large russet potato (about 8 ounces), peeled and diced into 1/4-inch pieces</span></li>
<li><span itemprop="ingredients">1 cup frozen corn, thawed</span></li>
<li><span itemprop="ingredients">kosher salt and black pepper</span></li>
<li><span itemprop="ingredients">2 cups grated Monterey Jack (about 8 ounces)</span></li>
<li><span itemprop="ingredients">1 14-ounce can green chili enchilada sauce or salsa (about 1 1/2 cups)</span></li>
<li><span itemprop="ingredients">8 corn tortillas, warmed</span></li>
<li><span itemprop="ingredients">fresh cilantro, for serving</span></li>
</ul>
<div class="recipeDirections" itemprop="recipeInstructions">
<h3>
Directions</h3>
<ol>
<li>Heat oven to 400° F. </li>
<li>Heat the oil in a large
nonstick skillet over medium-high heat. Add the mushrooms, onion and potato and
cook, tossing often,
until the potato begins to soften, 6
to 8 minutes. Add the corn and ½
teaspoon salt,
and ¼ teaspoon pepper. Reduce heat
to medium and cook, stirring often, until the potatoes are tender and
most of the liquid
is absorbed, 6 to 8 minutes.
Transfer to a large bowl and stir in 1 cup of the Monterey Jack.
</li>
<li>Spread ½ cup of the enchilada sauce
in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up
the mushroom mixture
in the tortillas and place seam-side
down in the dish. Top with the remaining enchilada sauce and sprinkle
with the remaining
Monterey Jack. Bake until the sauce
is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Sprinkle
with the cilantro. </li>
</ol>
<br />
Adapted from Real Simple magazine <br />
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-65644300266913036442013-10-14T04:59:00.000-04:002013-10-14T04:59:12.220-04:00Spicy Fish and Potato Soup<div class="recipeIngred">
<h3>
Ingredients</h3>
<ul>
<li><span itemprop="ingredients">4 slices bacon, chopped</span></li>
<li><span itemprop="ingredients">2 green onions, chopped</span></li>
<li><span itemprop="ingredients">4 stalks celery, chopped </span></li>
<li><span itemprop="ingredients">1/4 cup chopped carrots </span></li>
<li><span itemprop="ingredients">6 cups low-sodium chicken broth</span></li>
<li><span itemprop="ingredients">3 large red potatoes potatoes (about 1 pound), chopped</span></li>
<li><span itemprop="ingredients">1 bay leaf</span></li>
<li><span itemprop="ingredients">1/4 to 1/2 teaspoon crushed red pepper</span></li>
<li><span itemprop="ingredients">kosher salt and black pepper</span></li>
<li><span itemprop="ingredients">1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces</span></li>
<li><span itemprop="ingredients">1 tablespoon chopped fresh chives</span></li>
<li><span itemprop="ingredients">1 package fresh baby spinach </span></li>
</ul>
</div>
<div class="recipeDirections" itemprop="recipeInstructions">
<h3>
Directions</h3>
<ol>
<li>Cook the bacon in a large saucepan
over medium heat until crisp, 5 to 7 minutes; transfer to a plate.
Increase heat to medium-high.</li>
<li>Add the onion, carrots and celery to the
drippings in the saucepan and cook, stirring often, until beginning to
soften, 3 to 5 minutes.
Add the broth, potatoes, bay leaf,
crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring
to a simmer and
cook, stirring occasionally, until
the vegetables are tender, 15 to 18 minutes.
</li>
<li>Add the fish to the broth mixture
in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove
the bay leaf. Stir in spinach, wilt, and sprinkle
with the chives, bacon, and celery
leaves. </li>
</ol>
<br />
Adapted from Real Simple magazine<br />
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-81347162136405172932013-10-14T04:51:00.002-04:002013-10-14T04:51:51.954-04:00Maple Oatmeal Breakfast Squares<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> maple syrup</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> coarsely chopped walnuts</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> chopped pitted dates</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> brown sugar</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> granulated sugar</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> egg</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> butter, softened</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> applesauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> vanilla low-fat yogurt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 teaspoons</span>
<span itemprop="name"> vanilla extract</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 cups</span>
<span itemprop="name"> all-purpose flour</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 cups</span>
<span itemprop="name"> quick-cooking oats (not instant)</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> baking soda</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> salt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 teaspoons</span>
<span itemprop="name"> ground cinnamon</span>
<span itemprop="preparation"> </span>
</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li>1. Preheat oven to 350°.</li>
<li>2. Mix all ingredients in a large bowl, stirring slowly with a wooden spoon until well combined.</li>
<li>3. Spray a 9- x 13-inch baking pan with cooking spray. Pour batter into pan, and spread evenly.</li>
<li>4. Bake 25 minutes or until just golden brown around edges. Cool and cut into squares.</li>
</ol>
<br />
Adapted from myrecipes.com Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-41057368662204627712012-07-02T09:24:00.002-04:002012-07-02T09:24:50.611-04:00Lemon Poppyseed Pancakes<span style="font-family: Arial, Helvetica, sans-serif;">Lemon Poppyseed Pancakes</span><br />
<span style="font-family: "Arial","sans-serif";"><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /><span style="font-family: Arial, Helvetica, sans-serif;">
</span></div>
</span><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">
Makes about 12 large pancakes<br />
<br />
2 cups unbleached all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/3 cup sugar<br />
pinch of salt<br />
1/3 cup poppy seeds<br />
zest of 4 large (or 5-6 small to medium) lemons<br />
2 cups buttermilk<br />
2 large eggs, lightly beaten<br />
2 tablespoons butter, melted<br />
<br />
<br />
To make the pancakes combine the flour, sugar, baking powder, baking soda, salt
in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and
poppy seeds. Add the wet to the dry. Stir all the ingredients until they are
just combined. Don't worry if the batter is a bit lumpy, you don't want to over
mix.</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";">Cook on griddle - the pancakes did cook faster on the griddle for me than normal pancakes cook, so watch closely. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";">Serve warm with syrup and/or fresh strawberries. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">--Adapted from, from the blog, "cook 1.0 a fresh approach to the vegetarian kitchen"</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-47903688784885844502012-04-14T21:23:00.002-04:002012-04-14T21:31:11.858-04:00Lentil Dal3 cups water<br />1 cup dried red lentils<br />1 teaspoon garam masala<br />1/2 teaspoon onion powder<br />1/4 teaspoon garlic powder.<br /><br />cooked rice or sweet potatoes<br /><br />1/4 cup chopped sun-dried tomatoes<br />1/4 cup chopped green onion (3 or 4, white parts included)<br />1/4 cup chopped fresh cilantro<br />1 jalapeño chili, seeded, chopped (optional, or use garlic chile paste)<br /><br /><br /><br />Combine 3 cups water, lentils, garam masala, garlic and onion powder in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Season to taste with salt and pepper.<br /><br /><br />Sauté sun-dried tomato and onion mixture. Season to taste with salt and pepper.<br /><br />Spoon rice or sweet potato into bowls. Spoon dal over. Garnish with tomato/onion mixture.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-68673025118049269242011-11-21T15:45:00.000-05:002011-11-21T15:46:50.771-05:00Allspice Crumb Muffins<div><br />Makes 12 muffins<br /><br />For the Streusel:<br />½ cup all-purpose flour<br />½ cup light brown sugar<br />½ teaspoon ground allspice<br />5 Tablespoons cold unsalted butter, cut into bits<br /><br />For the Muffins:<br />2 cups all-purpose flour<br />½ cup granulated sugar<br />1 Tablespoon baking powder<br />½ teaspoon ground allspice<br />¼ teaspoon salt<br />¼ cup light brown sugar<br />1 stick (8 Tablespoons) unsalted butter, melted and cooled<br />2 large eggs<br />¾ cup whole milk<br />¼ teaspoon vanilla extract<br /><br />1. Center a rack in the oven and preheat oven to 375 degrees<br />F. Butter or spray the 12 molds in a regular-size muffin pan or line with paper<br />cups. Place the muffin pan on a baking sheet.<br /><br />2. To make the streusel, put the flour, brown sugar, and<br />allspice in a small bowl and whisk to combine. Add the bits of cold butter and<br />toss, pinching the mixture between your fingers, until you have pea-sized<br />crumbs. Set aside in the refrigerator. (The streusel can be made up to 3 days<br />ahead and stored, covered, in the refrigerator.)<br /><br />3. To make the muffins, in a large bowl whisk together the<br />flour, granulated sugar, allspice, baking powder, and salt. Stir in the brown<br />sugar, making certain there are no lumps. In a large glass measuring cup or<br />another bowl, whisk together the melted butter, eggs, milk and vanilla extract until<br />well combined. Pour the liquid ingredients over the dry ingredients and with<br />the whisk or a rubber spatula, gently but quickly stir to blend. The batter<br />will be lumpy; that is how it should be.<br /><br />4. Divide the batter evenly among the muffin cups. Sprinkle<br />streusel over each muffin, then use your fingertips to gently press the crumbs<br />into the batter.<br /><br />5. Bake for about 20 minutes, or until the tops are golden<br />and a thin knife inserted into the center of the muffins comes out clean.<br />Transfer the pan to a wire rack and cool for 5 minutes before carefully<br />removing each muffin. Cool completely on the wire rack. Muffins can be stored,<br />in an airtight container, at room temperature for up to 5 days.<br /><br />-- Adapted from Baking: From My Home to Yours by Dorie<br />Greenspan and the blog, Annie's Eats<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-34950399312814788192011-11-19T21:24:00.004-05:002011-11-21T15:45:16.065-05:00Spicy Sweet Potato Pancakes<div>Ingredients:</div><div>2 1/3 c. Bisquick</div><div>1/3 c. canned sweet potato (could use pumpkin instead)</div><div>1 1/4 c. milk</div><div>2 eggs</div><div>1/4 c. vegetable oil</div><div>2 T. sugar</div><div>1/4 t. ground cinnamon</div><div>1/4 t. ground nutmeg</div><div>1/4 t. ground ginger</div><div> </div><div>Heat griddle to 375 degrees. Stir all ingredients together until blended.</div><div> </div><div>Spray griddle with nonstick spray. Pour appx. 1/4 c. batter onto hot griddle.</div><div> </div><div>Cook until edges are dry. Turn. Cook until golden brown.</div><div> </div><div>--Adapted from Betty Crocker's Quick and Easy Cookbook</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-91866625843188113072011-10-15T14:27:00.002-04:002011-10-15T14:33:53.407-04:00Three Bean Soup with Chard and Roasted Garlic1 whole garlic head <br />1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided <br />1/2 teaspoon chopped fresh sage <br />1 tablespoon olive oil <br />8 cups chopped chard (about 1 pound)<br /> 4 cups fat-free, less-sodium chicken broth <br />2 cups jarred pasta sauce <br />1 teaspoon freshly ground black pepper <br />1 (15-ounce) can kidney beans, rinsed and drained <br />1 (15-ounce) can pink beans, rinsed and drained <br />6 tablespoons grated fresh Parmesan cheese <br />Sage sprigs (optional) <br /><br /><br />Preheat oven to 350°.<br /><br />Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.<br /><br />Heat olive oil in a Dutch oven over medium heat. Add chard to pan; cook 3 minutes or until chard wilts, stirring frequently.<br /><br />Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender.<br /><br />Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.<br /><br /><br /><br /><br />--Adapted from Cooking LightUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-36389477115280700922011-10-15T14:25:00.001-04:002011-10-15T14:27:26.528-04:00Spicy Snow PeasHeat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes.<br /><br />Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper; sauté 1 minute.<br /><br />Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.<br /><br /><br />--Adapted from Cooking LightUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-91336337322458689032011-10-15T14:24:00.001-04:002011-10-15T14:25:55.142-04:00Hoisin-Glazed Salmon2 tablespoons hoisin sauce<br /> 2 teaspoons low-sodium soy sauce <br />1/2 teaspoon dark sesame oil <br />4 (6-ounce) skinless wild salmon fillets <br />Cooking spray <br />1 teaspoon sesame seeds<br /> Lemon rind strips (optional)<br /><br /><br />1. Preheat oven to 400°.<br /><br />2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.<br /><br />3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.<br /><br />--Adapted from Real SimpleUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-16882985946056696952011-10-15T14:20:00.002-04:002011-10-15T14:22:52.834-04:00Chicken with White Beans and Sun-Dried Tomatoes2 15.5-ounce cans cannellini beans, rinsed<br />1/4 cup oil-packed sun-dried tomatoes<br />4 sprigs fresh thyme<br />4 sprigs fresh oregano, plus leaves for garnish<br />2 garlic cloves, smashed<br />1/4 teaspoon crushed red pepper<br />2 tablespoons olive oil<br />kosher salt and black pepper<br />8 boneless, skinless chicken thighs<br /><br /><br />Heat oven to 425° F.<br /><br />In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.<br /><br /><br />Roast until the chicken is golden and cooked through, 25 to 35 minutes. Sprinkle with the oregano leaves.<br /><br /><br /><br /><br /><br />--Adapted from Real SimpleUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-28243974522207076412011-10-15T14:17:00.001-04:002011-10-15T14:19:07.066-04:00Spicy Pork and Soba Noodles6 ounces soba noodles<br />1 1 1/4-pound pork tenderloin, thinly sliced<br />kosher salt and black pepper<br />1 tablespoon vegetable oil<br />1/2 English cucumber, sliced<br />2 scallions, chopped<br />1 red chili pepper, sliced<br />2 tablespoons rice vinegar<br />2 teaspoons sesame oil<br /><br /><br />Cook the soba noodles according to the package directions.<br /><br />Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.<br /><br />Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a large bowl. Toss the pork with the noodles, cucumber, scallions, chili pepper, vinegar, sesame oil, and ½ teaspoon salt.<br /><br /><br /><br /><br />--Adapted from Real SimpleUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-86633001723866402582011-10-15T14:14:00.001-04:002011-10-15T14:15:47.843-04:00Chicken and Wild Rice Casserole1 (6.2-ounce) package fast-cooking long-grain and wild rice mix <br />2 (10 1/2-ounce) cans low-sodium chicken broth <br />1 (8-ounce) package fresh mushroom slices <br />3 cups chopped cooked chicken<br /> 2/3 cup Italian dressing <br />1 (8-ounce) container sour cream <br /><br /><br />Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.<br /><br />Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.<br /><br />Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.<br /><br /><br /><br /><br />--Adapted from Southern LivingUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-90796387221682755122011-10-15T14:10:00.001-04:002011-10-15T14:12:33.208-04:003 1/2 to 4-pound sirloin tip roast <br />2 cups beef broth<br /> 1/2 cup brown sugar, packed <br />1/4 teaspoon seasoned salt<br /> 1 tablespoon Worcestershire sauce<br /> 1/3 cup soy sauce <br />12 hoagie buns, split <br />12 slices Swiss cheese<br /><br />Place roast in a 5-quart slow cooker. Stir together broth and next 4 ingredients and pour over roast.<br /><br />Cover and cook on high setting one hour; reduce heat to low setting and cook 9 hours.<br /><br />Remove roast from slow cooker, reserving broth; shred roast with 2 forks. Place shredded meat evenly on hoagie buns and top with Swiss cheese. Serve with reserved broth for dipping.<br /><br /><br /><br /><br />--Adapted from Southern LivingUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-79591088321235651382011-10-15T14:05:00.002-04:002011-10-15T14:09:13.013-04:00Asparagus Prosciutto Bundles with ArugulaVery tasty appetizer.<br /><br /><br />2 tablespoons extra-virgin olive oil, divided<br /> 1 tablespoon white wine vinegar <br />1/2 pound thin asparagus (about 24 spears), ends trimmed about 2 inches<br /> Sea salt, to taste <br />Freshly ground pepper, to taste <br />2 cups loosely packed arugula leaves, washed, drained, and stems removed<br /> Juice of 1 medium lemon (about 3 tablespoons) <br />3/4 cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated <br />12 thin slices prosciutto (about 6 ounces)<br /><br /><br />1. Preheat grill to medium-high heat.<br /><br />2. Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.<br /><br />3. Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.<br /><br />4. Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.<br /><br />5. Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing. Repeat procedure with remaining ingredients.<br /><br /><br /><br /><br />--Adapted from Cooking LightUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-31257250497545940292011-08-23T12:59:00.001-04:002011-08-23T12:59:48.694-04:00Royal IcingIngredients:
<br />4 cups powdered sugar, sifted
<br />2 tbsp. meringue powder
<br />5 tbsp. water
<br />
<br />Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
<br />
<br />Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
<br />
<br />Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.
<br />
<br />--Adapted from Katie of Good Things Catered
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-45499453362777735462011-08-23T12:50:00.001-04:002011-08-23T12:51:47.921-04:00Sugar CookiesIngredients
<br />3 cups all-purpose flour
<br />3/4 teaspoon baking powder
<br />1/4 teaspoon salt
<br />1 cup unsalted butter, softened
<br />1 cup sugar
<br />1 egg, beaten
<br />1 tablespoon milk
<br />Powdered sugar, for rolling out dough
<br />
<br />Directions
<br />Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
<br />
<br />Preheat oven to 375 degrees F.
<br />
<br />Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
<br />
<br />--Adapted from Alton Brown
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-62313269500453153282011-08-07T22:00:00.001-04:002011-08-07T22:02:42.006-04:00Chocolate Mint BarsIngredients:<br /><ul><li>Bottom layer:</li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 cup</span> <span itemprop="name"> all-purpose flour (about 4 1/2 ounces)</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> salt</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 cup</span> <span itemprop="name"> granulated sugar</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/2 cup</span> <span itemprop="name"> egg substitute</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/4 cup</span> <span itemprop="name"> butter, melted</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 tablespoons</span> <span itemprop="name"> water</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 teaspoon</span> <span itemprop="name"> vanilla extract</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 </span> <span itemprop="name"> large eggs, beaten</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 </span> <span itemprop="name"> (16-ounce) can chocolate syrup</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount"> </span> <span itemprop="name"> Cooking spray</span> <span itemprop="preparation"> </span> </li><li class="subheading">Mint layer:</li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 cups</span> <span itemprop="name"> powdered sugar</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/4 cup</span> <span itemprop="name"> butter, melted</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 tablespoons</span> <span itemprop="name"> fat-free milk</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> peppermint extract</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 </span> <span itemprop="name"> drops green food coloring</span> <span itemprop="preparation"> </span> </li><li class="subheading">Glaze:</li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">3/4 cup</span> <span itemprop="name"> semisweet chocolate chips</span> <span itemprop="preparation"> </span> </li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">3 tablespoons</span> <span itemprop="name"> butter</span> <span itemprop="preparation"> </span> </li></ul> <h3>Preparation</h3> <ul itemprop="instructions"><li>Preheat oven to 350°.</li><li>To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.</li><li>To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.</li><li>To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.</li></ul> <div class="byline"> <p class="author" itemprop="author">Megan Patterson, <a href="http://www.cookinglight.com/"><i><b>Cooking Light</b></i></a> <br /> <span itemprop="published">MARCH 2008</span> </p> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8061073531777199664.post-52603108856305917822011-08-07T21:56:00.003-04:002011-08-07T22:00:29.210-04:00Marshmallow FondantIngredients:<br />1/4 c. butter<br />1 16-oz. package of miniature marshmallows<br />4 T. water<br />1 t. vanilla extract<br />2 pounds, confectioners' sugar, divided<br /><br />Place the butter in a shallow bowl, and set aside.<br /><br />Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the vanilla and water into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.<br /><br />Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with powdered sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.<br /><br />Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.<br /><br />--From All Recipes, submitted by Kiele BriscoeUnknownnoreply@blogger.com0