Recipes Discovered – Recipes

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Ingredients:

• 8 ounces imitation crab meat
• 6 ounces cream cheese, softened
• 4 scallions
• 1/4 cup mayonnaise
• 1 teaspoon soy sauce
• 1/4 teaspoon garlic powder
• 24 won ton wrappers

Directions:

Heat oven to 350 degrees.

Combine crab meat, cream cheese, scallions, mayo, soy sauce, and garlic powder in a food processor and pulse until combined. The filling should still be slightly chunky.

Spray mini muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.

Bake 8 to 10 minutes or until won tons are golden brown and filling is heated through.

Makes 24.

Nutrition:

Substitutions:

Recipe adapted from Kraft Foods.

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Ingredients:

• 6 cups fresh broccoli spears
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup grated Parmesan cheese

Directions:

Place broccoli in a large bowl. Combine the lemon juice, zest, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. 

Serves 6.

Nutrition:

Substitutions:

I combined all the ingredients in a resealable plastic bag and had it in the refrigerator for a couple hours before I grilled it. Tasted great – very lemony! It took much longer than 10 minutes – probably close to 30. I turned it once while cooking.

Recipe courtesy of Taste of Home.

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Ingredients:

• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 1/3 cup hot water
• 1 tablespoon grated peeled fresh ginger
• 1 medium garlic clove, grated
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons Asian toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste
• 3/4 lb dried soba nooodles or spaghetti
• 4 scallions, thinly sliced
• 3 tablespoons sesame seeds, toasted

Directions:

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta and scallions to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

Serves 8 as a side dish.

Nutrition:

Substitutions:

To make this into a main dish, add 1 red pepper and 1 yellow pepper (sliced), 1/2 cucumber (sliced), and either 1 cup of the protein of your choice (extra firm tofu, cooked shrimp, even cooked chicken works great).The recipe would serve 4 to 6 as a main dish.

Recipe courtesy of Smitten Kitchen.

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Ingredients:

• 2/3  cup  hoisin sauce
• 4  tablespoons  rice vinegar
• 4  tablespoons  bourbon
• 4  tablespoons  maple syrup
• 4  teaspoons  grated peeled fresh ginger
• 3  teaspoons  fresh lime juice
• 1  teaspoon  chile paste with garlic
• 2  garlic clove, minced
• 2  (1-pound) pork tenderloins, trimmed
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper

Directions:

Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.Pour Half of mixture into a resealable plaster bag. Place the pork in the bag, seal, and refrigerate for at least 2 hours or overnight. Reserve the remaining sauce to baste the pork.

Prepare the grill.

Sprinkle pork with salt and pepper.  Place pork on grill rack coated with cooking spray; cook 10 minutes. Turn and baste pork with hoisin mixture; cook 10 minutes. Turn and baste pork with hoisin mixture; cook 10 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.

Serves 6 to 8 people.

Nutrition:

Substitutions:

Recipe courtesy of myrecipes.com.

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Ingredients:

For dough:

• 1 2/3 cups all-purpose flour
• 3 1/2 tablespoons sugar
• 1 tablespoon plus 1/2 teaspoon baking powder
• 2 hard-boiled egg yolks
• 1/8 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 2/3 cup plus 1 tablespoon heavy cream

For rhubarb:

• 2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 cups)
• 1/2 cup sugar
• 1-inch piece of vanilla bean, split lengthwise, pulp scraped
• 2 tablespoons cornstarch
• 1 tablespoon turbinado sugar

Directions:

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs.

Using a small ice cream scoop or a large spoon (or roll out and cut with a cookie cutter), form the dough into 2-inch balls, then flatten them slightly into thick rounds. Chill for 20 minutes (and up to 2 hours). Preheat oven to 350 degrees. Put the rhubarb in a shallow 2 1/2- quart casserole dish and toss with sugar, vanilla, and cornstarch. Allow to macerate 15 minutes.

Arrange the biscuit rounds on top, leaving about an inch between them. Brush the biscuits with cream and sprinkle with turbinado sugar. Bake the cobbler until the rhubarb is bubbling and the biscuits are golden brown, about 40 to 45 minutes. Serve with ice cream or crème fraîche.

If serving individually, divide rhubarb between ten 8 ounce ramekins and top with one biscuit each. Sprinkle with sugar. Bake 30 to 35 minutes, until browned and bubbley.

Serves 10.

Nutrition:

Substitutions:

The egg yolk does sound like an odd addition, but from what I’ve read, it adds richness to the dough without adding the liquid from the egg. Whatever the reason, it’s quite good.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

For the rhubarb filling:

• 1/2 pound rhubarb, trimmed
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger

For the crumbs:

• 1/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup (1 stick or 4 ounces) butter, melted
• 1 3/4 cups cake flour (I used all-purpose and it worked great)

For the cake:

• 1/3 cup sour cream
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup cake flour (again, the all-purpose flour worked just fine)
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons softened butter, cut into 8 pieces

Directions:

Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Nutrition:

Substitutions:

I doubled the recipe and made it in a 9×13 pan, which took about 60 minutes to bake. It needs to be fairly brown on top before it’s done. Also, the rhubarb made quite a bit of juice while it sat. I’m not sure if all of that was supposed to be added to the cake or not. I did add it, but had second thoughts about it. The cake turned out fine, but maybe a little on the wet side. I will try mixing the rhubarb right before I add it to the cake next time.

I tried making this cake with blueberries (reduced the sugar to 1 tablespoon and omitted the ginger). For some reason, the cake turned out very differently. I made it twice with the rhubarb with great results, so Im not sure why the blueberry version failed. With blueberries just starting to ripen, Im sure I will try it again.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• 1 (20-ounce) box fudge brownie mix
• 8-ounce package cream cheese, softened
• 8-ounce can crushed pineapple, drained, juice reserved
• 2 tablespoons sugar
• 2 bananas, sliced and tossed in lemon juice to prevent browning
• 1 cup fresh strawberries, sliced
• 1 cup chopped nuts
• Chocolate ice cream topping or chocolate syrup, for drizzling

Directions:

Preheat oven to 350 degrees F.

Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza, and enjoy!

Serves 8-10.

Nutrition:

Substitutions:

I made this in a 9×9 dish (I also used my own brownie recipe), so the brownie was slightly thicker than if I had made it in a pizza pan. However, that wasn’t my issue. Something about the pineapple cream cheese and the chocolate didn’t jive for me. Seth suggested peanut butter instead of cream cheese, but I personally think it was more so the pineapple. Cute dessert idea though – other people seemed to enjoy it.

Recipe courtesy of Paula Deen.

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Ingredients:

• 4 pounds small Yukon gold or red-skinned potatoes, quartered
• 1 pound green beans, cut into one-inch segments
• 1 cup pesto
• 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
• 1/4 cup chopped green onions (scallions)
• 1/2 cup pine nuts, toasted
• Parmesan cheese to taste
• Salt and freshly ground black pepper

Directions:

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 3 minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of Parmesan over the salad with a vegetable peeler.

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

Serves 10.

Nutrition:

Substitutions:

I made this spur of the moment with just the potatoes, beans, and pesto and it was great. I can only imagine how amazing it would be had I had all the ingredients!

Smitten Kitchen’s pesto is two ounces basil (2 bunches), 2 garlic cloves, and 1/4 – 1/2 cup olive oil, seasoned with salt and pepper. Slightly simpler than mine.

Recipe courtesy of Smitten Kitchen .

Read my review of this recipe.

Ingredients:

• 2 slices bread
• Butter
• 2 ounce fresh mozzerella
• 1 tablespoon pesto

Directions:

Assemble sandwich by smearing insides of bread slices with pesto and outside with butter. Layer the mozzarella slices over the top the pesto and then place another piece of bread on top to make the sandwich. Place sandwiches on the hot skillet or panini press. Turn after 2 to 3 minutes or when golden brown. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Makes 1 sandwich.

Nutrition:

Substitutions:

Recipe courtesy of Tyler Florence .

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Ingredients:

• 2 cups loosely packed basil leaves, washed and dried thoroughly
  
• 2 tablespoons toasted pine nuts
  
• 2 tablespoons freshly grated Parmesan
  
• 2 garlic cloves, crushed
  
• 1/2 teaspoon kosher salt
  
• 1/4 cup extra-virgin olive oil
  

Directions:

In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste.

Nutrition:

Substitutions:

Adapted from many recipes.