Recipes Discovered – Recipes

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Ingredients:

• 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
• 1 ounce (2 tablespoons) unsalted butter
• Heavy pinch kosher salt
• 1 cup good-quality ginger ale
• 1/2 teaspoon chili powder
• 1 tablespoon chopped fresh parsley leaves

Directions:

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Serves 4.

Nutrition:

Substitutions:

I have made this with the ginger ale, and it turns out perfect. I have also made it with 1 cup of water, 2 tablespoon of honey, and grated ginger. While the carrots still taste great, the liquid doesn’t become a glaze like the ginger ale does.

Recipe courtesy of Alton Brown

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Ingredients:

• 1 medium head cauliflower
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Directions:

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Serves 4.

Nutrition:

Substitutions:

Even if you love garlic, don’t use more than the recipe calls for unless you cook/saute if first. It’s very potent in this dish. The dish is excellent though, and I didn’t even add the butter.

Recipe courtesy of George Stella.

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Ingredients:

• 3 large, not too ripe pears
• 1/4 cup superfine sugar
• 4 tablespoons sweetened cocoa powder or grated bittersweet chocolate
• 1 tablespoon lemon juice
• 4 ounces sliced pumpernickel
• 4 ounces stale brown or wheat bread
• 4 tablespoons sweetened cocoa powder or grated bittersweet chocolate
• 1/4 cup cold unsalted butter
• 1/3 cup light brown sugar

Directions:

Preheat oven to 350°. Set a baking sheet on the middle rack to heat.

Peel, core, and chop pears. Place in a baking dish, filling about 2/3 full. Sprinkle with sugar, cocoa, and lemon juice. Mix well to coat the pears. Cover and set aside.
Tear up the breads and put in the bowl of a food processor. Pulse for about a minute until very roughly crumbled. Add cocoa, butter, and sugar. Pulse for about a minute until finer crumbs form. Do not overblend. Topping may be chilled in refrigerator until ready to use.

Sprinkle pears evenly with topping mixture. Place baking dish on the baking sheet in the oven. Bake for 25-30 minutes. Pears should be tender and the topping crisp.

Serve warm, preferably with ice cream.

Makes about four servings.

Nutrition:

Substitutions:

I used unsweeted cocoa powder and added an extra tablespoon of sugar to the pears and the topping. I had a lot of topping compared to the amount of pears – I think you could half the topping or double the pears.

Recipe courtesy of Bake or Break.

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Ingredients:

• 2 pounds butternut squash
• 2 tablespoons olive oil, divided
• 1 bell pepper
• 1/2 cup onion
• 4 big garlic cloves
• 1/2 pound shrimp
• 1/2 teaspoon turmeric
• 1 teaspoon fresh ginger
• 1/2 teaspoon curry paste
• 1/4 teaspoon cumin
• 1/4 teaspoon allspice
• 1/2 cup chicken broth
• Plain yogurt, for garnish

Directions:

Peel, seed, and dice butternut squash. Toss with olive oil, salt, and pepper and roast in a 425 degree oven for 30 minutes or until tender, stirring once.

Heat a skillet over medium heat, add 1 tablespoon oil, and saute peppers, onions, and garlic for 5 to 7 minutes until soft. Add shrimp and cook for 2 minutes. Add cooked squash, spices, and chicken broth. Bring to a boil and then remove from the heat. Divide between two plates and drizzle with a little yogurt before serving.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

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Ingredients:

• 8 to 10 fresh asparagus spears, washed and trimmed
• 1 tablespoon butter, divided
• Salt and pepper
• 2 slices pumpernickel bread
• 2 slices Jack cheese
• 1 or 2 tablespoons Thousand Island Dressing
• 3 slices red onion, cut into rings

Directions:

Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.

Melt 1/2 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute for 3 to 5 minutes. Season with salt and pepper. Remove asparagus from pan and set aside. Butter 2 pieces of bread with the remaining 1/2 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of one slice of bread, rotating the spears. Place onion rings on top of asparagus and then top with second slice of bread . Cut sandwich in half.

Makes 1 sandwich.

Nutrition:

Substitutions:

Recipe courtesy of Paula Deen.

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Ingredients:

• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 1 teaspoon minced capers
• 1 tablespoon minced gherkins
• 2 tablespoons sweet pickle relish
• 1 tablespoon lemon juice
• Pinch salt
• Pinch freshly ground black pepper

Directions:

Place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended.

Makes about 1 cup.

Nutrition:

Substitutions:

I used more relish, an extra tablespoon or so, to taste.

Recipe courtesy of Ina Garten.

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Ingredients:

• 1 cup half and half
• 1/2 cup sugar, divided
• 4 egg yolks
• 1 vanilla bean, halved or 1 teaspoon vanilla extract

Directions:

In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean, if using.
In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in vanilla extract, if using. Serve warm or cold.

Makes about 1 cup.

Nutrition:

Substitutions:

Great served with pancakes, fresh fruit, or chocolate cake.

Recipe courtesy of allrecipes.

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Ingredients:

• 16 ounces Velveeta cheese, cubed
• 1 jar (16 ounces) salsa

Directions:

Place cheese cubes and salsa in a microwavable bowl. Microwave on high for 5 minutes or until cheese is melted, stirring every 2 minutes.

Nutrition:

Substitutions:

Recipe courtesy of Kraft Foods.

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Ingredients:

• 4 tortillas
• 1 tablespoon canola oil
• Salt, to taste

Directions:

Preheat oven to 400F. Lightly oil two baking sheets.

Lightly brush one side of each tortilla with oil and sprinkle with a pinch of salt. Stack the tortillas and cut into 8 wedges; arrange on prepared baking sheets. Bake until crisp, 8 to 10 minutes.

Nutrition:

Substitutions:

Recipe courtesy of Food Network.

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Ingredients:

• Pizza dough, store bought or homemade
• 1/2 pound genoa salami
• 1/2 pound ham
• 1/2 pound cheese, provolone, mozerella, or american

Directions:

Divide dough into 2 balls. Roll each ball into a rectangle, about 12 inches x 8 inches. Layer meat and cheese onto the dough, and then roll up like a jelly roll. Pinch edges together and place on a baking sheet. Bake in a 400 degree oven for 20 to 30 minutes, until golden brown.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.