Cooking Recipes: Easy, Quick,Parties, Desserts

BACKED VEGETABLE OMELET

2011-03-20T12:07:00.000-07:00

TOTAL TIME :1 Hr 10 Min

INGREDIENTS:

1 1/3	cups shredded Monterey Jack cheese
2	cups chopped broccoli or 1 package (10 ounces)frozen chopped broccoli, thawed and drained
3	medium tomatoes, coarsely chopped (2 cups)
2 2/3	cups shredded Cheddar cheese
1 1/3	cups milk
1/3	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
4	eggs 1Heat oven to 350ºF. 2Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese. 3Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

CREAMY CONFETTI

2011-03-20T11:57:00.000-07:00

PREP TIME: 15 MIN. SERVINGS: 5

INGREDIENTS:

1	tablespoon butter or margarine
1	small yellow, orange, red or green bell pepper, chopped (1/2 cup)
2	medium green onions, sliced (2 tablespoons)
2	cups fresh or frozen whole kernel corn
1	cup frozen baby lima beans
1/4	cup half-and-half
2	tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/4	teaspoon salt
1/8	teaspoon pepper RECIPE: 1Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. 2Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

SLOPPY JOE CONFETTI TACOS

2011-03-20T11:51:00.001-07:00

PREP TIME: 20 MIN. SERVINGS: 6

INGREDIENTS:

1	lb lean (at least 80%) ground beef
1	box (4.6 oz) Old El Paso® taco shells (12 shells)
1	can (15.5 oz) sloppy joe sauce
1	small red bell pepper, chopped (1/2 cup)
1	can (11 oz) Green Giant® Niblets® whole kernel sweet corn, drained
1	can (2 1/4 oz) sliced ripe olives, drained
1	cup thinly sliced romaine lettuce
1/2	cup shredded Colby-Monterey Jack cheese (2 oz) RECIPE: 1Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. 2Meanwhile, heat taco shells as directed on box. 3Stir sloppy joe sauce, bell pepper and corn into ground beef. Cook 2 to 3 minutes longer, stirring occasionally, until mixture is hot and bubbly. 4Spoon about 1/4 cup beef mixture into each warm taco shell; top with olives, lettuce and cheese. NUTRITION INFORMATION: 1 Serving (1 Serving) Calories 360 (Calories from Fat 160), Total Fat 18g (Saturated Fat 6g, Trans Fat 2 1/2g), Cholesterol 55mg; Sodium 800mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 7g), Protein 20g; Percent Daily Value: Calcium ; Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 2; Percent Daily Values are based on a 2,000 calorie diet.

VEGETARIAN CONFETTI

2011-03-20T11:43:00.000-07:00

PREP TIME: 10 MIN.

2	medium carrots, shredded (1 1/2 cups)
1	medium bell pepper, chopped (1 cup)
1	small zucchini, shredded (1 cup)
1/4	cup fat-free Italian dressing
1/4	teaspoon pepper 1Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours. Nutrition information: 1 Serving (1 Serving) Calories 25 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Cholesterol 0mg; Sodium 210 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g, Protein 1 g; Percent Daily Value: Calcium ; Exchanges: 1 Vegetable; Percent Daily Values are based on a 2,000 calorie diet.

ASIAN CHICKEN SALAD RECIPE

2011-03-20T11:38:00.000-07:00

PREPARATION TIME: 20 MIN.

Ginger-Soy Dressing

1/3	cup vegetable oil
1/4	cup white wine vinegar
2	teaspoons soy sauce
1	tablespoon sugar
1/2	teaspoon pepper
1/2	teaspoon ground ginger
1/4	teaspoon salt

Salad

	Vegetable oil
1	package (5.3 oz) cellophane noodles (bean threads)
1/2	head lettuce, shredded
3	cups cut-up cooked chicken or turkey
4	medium green onions, sliced (1/4 cup)
1	medium carrot, shredded
1	tablespoon sesame seed, toasted 1In tightly covered container, shake all dressing ingredients until well blended. 2Heat oil (1 inch) in 4-quart Dutch oven to 425ºF. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain. 3In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.

Thai-Style Coconut Chicken

2011-03-20T11:12:00.001-07:00

1	tablespoon vegetable oil
1	lb boneless skinless chicken breasts, cut into bite-size pieces
1	teaspoon grated lime peel
1	teaspoon grated gingerroot
1	clove garlic, finely chopped
2	fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4	cup finely chopped fresh cilantro
1	can (about 14 oz) coconut milk (not cream of coconut)
1	teaspoon packed brown sugar
1/2	teaspoon salt
1	tablespoon soy sauce
1	cup sugar snap pea pods
1	medium green bell pepper, cut into 1-inch cubes
1	medium tomato, chopped (3/4 cup)
1	tablespoon chopped fresh basil leaves
	Hot cooked jasmine or white rice, if desired 1In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute. 2Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato. 3Spoon into shallow serving bowls; top with basil. Serve with rice. nutrition: 1 Serving (1 Serving) Calories 430 (Calories from Fat 230), Total Fat 26g (Saturated Fat 17g, Trans Fat 0g), Cholesterol 85mg; Sodium 650mg; Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 8g), Protein 35g; Percent Daily Value: Calcium ; Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices: 1; Percent Daily Values are based on a 2,000 calorie diet.

Grilled Salsa Burgers

2009-12-12T09:55:00.002-08:00

Prep Time: 30 min
Total Time: 30 min
Makes: 6 sandwiches

1/2	lb lean (at least 80%) ground beef
1/2	cup Old El Paso® Thick 'n Chunky salsa
1/4	cup Progresso® plain bread crumbs
3/4	cup shredded hot pepper Monterey Jack cheese (3 oz)
6	burger buns, split, toasted
6	tomato slices
6	avocado slices
6	tablespoons sour cream



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1.	Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in center of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
2.	Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
3.	Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.
To broil patties, place on broiler pan. Broil with tops about 4 inches from heat for 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
High Altitude (3500-6500 ft): Place patties on grill and cook over medium-low heat.

Glilled sour cream and onion burgers

2009-12-12T09:48:00.000-08:00

The classic duo of sour cream and onion soup mix jazzes up juicy beef burgers.

Prep Time: 25 min
Total Time: 25 min
Makes: 8 sandwiches

2	lb lean (at least 80%) ground beef
1	package (1 oz) onion soup mix
1	cup sour cream
1/2	cup Progresso® plain bread crumbs
1/8	teaspoon pepper
8	sandwich buns, split, or 1 round focaccia bread (about 10 inches in diameter), cut horizontally in half, then cut into 8 wedges
	Leaf lettuce, if desired



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1.	Heat gas or charcoal grill. In large bowl, mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch thick.
2.	Place patties on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Serve with lettuce in buns.



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Grilled Mexican Chicken Burgers

2009-12-12T09:44:00.000-08:00

Taco seasoning jazzes up chicken burgers topped in Mexican style with guacamole, cheese and salsa.

Prep Time: 30 min
Total Time: 30 min

1	lb ground chicken or turkey
1	package (1 oz) Old El Paso® taco seasoning mix
4	slices (1 oz each) Monterey Jack cheese
4	hamburger buns, split
1/4	cup guacamole
1/4	cup Old El Paso® Thick 'n Chunky salsa



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	About Concordance™

1.	Heat gas or charcoal grill. In large bowl, mix chicken and taco seasoning mix. Shape mixture into 4 patties, about 3/4 inch thick.
2.	Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until thermometer inserted in center of patties reads 165°F. Top each patty with cheese slice for last 2 minutes of cooking.
3.	Place patties on bottoms of buns; top with guacamole, salsa and tops of buns.

Pumpkin Roll

2009-11-12T09:57:00.000-08:00

Ingredients

3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts
confectioners' sugar for dusting
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

cinnamon apple chex mix

2009-11-12T09:48:00.000-08:00

Ingredients

5 cups Wheat Chex® cereal
1 cup lightly salted whole almonds
1/4 cup butter or margarine
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 cup dried apples
1/2 cup vanilla yogurt-covered raisins

Directions

In large microwaveable bowl, mix cereal and almonds.
In 2-cup microwaveable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on High about 2 minutes or until apples just begin to brown on edges.
Spread on waxed paper or foil to cool, about 15 minutes. Place in serving bowl, stir in yogurt-covered raisins. Store in airtight container.

Nutritional Information

Amount Per Serving Calories: 195 | Total Fat: 8.5g | Cholesterol: 8mg

cheesy ranch chex mix

2009-11-12T09:25:00.000-08:00

Ingredients

9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 (1 ounce) package ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese

Directions

In large microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Footnotes

2009 © and ®/™ of General Mills.
High Altitude (3500-6500 ft): No change.

Nutritional Information

Amount Per Serving Calories: 119 | Total Fat: 3.4g | Cholesterol: 5mg

French Crepes Suzette

2009-11-08T11:36:00.000-08:00

1	cup Original Bisquick® mix
3/4	cup milk
2	eggs
1/4	cup butter or margarine
1	teaspoon grated orange peel
1/4	cup orange juice
1/3	cup sugar
1/4	cup orange-flavored liqueur



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	About Concordance™

1.	Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
2.	Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
3.	Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

Caponata with garlic grilling bread Take a refreshing dip

2009-10-05T03:15:00.000-07:00

A few minutes ago, while filling in the “bake vs. buy” information for this post, I discovered that eggplant caponata, purchased online, will cost you a cool $10.50 for a 19-ounce jar.

That’s just about $71/gallon.

WHOA. And you thought gas at the pump was expensive!

As tedious as it is to figure out a buy vs. bake comparison for most of these blog recipes, it’s a good self-reminder. Trying to save money? Don’t go out. Go in – to the kitchen. Open your cupboard. Peer into the fridge. What can you make out of what you’ve got?

Plenty, if you know how.

Take caponata. If you’ve never enjoyed it, caponata is a tasty Italian “relish” made of slowly sautéed eggplant, tomatoes, onions, and garlic, mixed with capers, oil-cured black olives, and sliced fresh tomatoes. Served at room temperature, it’s the perfect spread for crostini, or a dip for wedges of pita bread.

Are you likely to have all of those ingredients on hand? At this time of the year, I often do. Fresh local tomatoes and eggplant are just starting to appear at our farmstands. I keep onions and fresh garlic in the cupboard; capers are in the fridge. Oil-cured olives are a pricey treat. But a little go a long way, so a container of those is usually tucked away in the fridge, too.

Caponata? I’m there.

And the bread to go with it? I’ve been baking bread for so long, I don’t even think about it anymore. So please, those of you who are just learning (or want to)‚ ride along on my coattails. I’ve got a secret: yeast bread isn’t scary. If you use the right kind of yeast and flour, you’re 90% of the way there.

And reading this blog regularly will take you the rest of the way.

Buy vs. Bake – it’s not just about the money. It’s about creating, and sharing, and making the world around you a better (and tastier) place.

Let’s start by making caponata – at about 1/4 the price and 10 times the flavor of what you’d purchase. And then we’ll make the garlic grilling bread to go with it.

Seize the (summer) day: even vegetables that are available year-round seem fresher in the summer, don’t they? The base for our caponata is a medium eggplant (about 1 pound); a medium-large onion (12 to 13 ounces); a pound of fresh tomatoes; and 4 large garlic cloves (more or less, to taste).

Chop the eggplant into 3/4” cubes, sprinkle with salt, and place in a colander or strainer.

Cover with plastic wrap, weigh down (I usually use a half-gallon jug of olive oil, or something equally weighty), and let drain for 30 minutes. See the liquid it releases? Recipe books say this drains the eggplant’s “bitterness.” Though I’ve never found eggplants particularly bitter, I usually follow this step; I figure it can’t hurt.

Heat about 1/3 cup olive oil in a large skillet, and add the eggplant.

Cook, stirring frequently, till the eggplant browns.

Chop the tomatoes into 3/4” cubes, and the onions into 1/2” dice.

Add to the eggplant in the pan, stirring to combine.

Meanwhile, peel the garlic, which is easily accomplished by pressing down on each clove with the flat side of a knife; the peel will slip right off.

Mince the garlic, and add it to the mixture in the pan. Stir to distribute.

Cover the pan, and cook gently, over medium heat, for about 30 minutes, stirring occasionally.

The vegetables will give up their flavorful juice.

Remove the cover, and raise the heat so that the vegetables are bubbling quite vigorously. Cook for about 15 minutes, till the juice is just about all absorbed/evaporated. Remove from the heat, and stir in 1 tablespoon sugar, 1/4 teaspoon salt (or to taste), and 1/2 teaspoon coarsely ground black pepper. Be aware that you’re going to be adding salty capers, and you’ve already salted the eggplant once; so you may not need to add any salt at all.

Can you leave out the black pepper? Of course. Can you leave out the sugar? It won’t taste as good, but of course.

When the caponata is lukewarm, stir in 3 tablespoons drained capers; 1/2 cup oil-cured pitted black olives; and 2 medium plum tomatoes, thinly sliced.

Stir to combine…

…and transfer to a bowl.

That’s it – you’ve made caponata. A delicious partner for bread. If you’re not going to use it within several hours, cover the bowl and refrigerate it.

Speaking of bread –

Let’s make some garlic grilling bread. I often start with dried minced garlic, since it’s less likely to affect yeast bread’s rise. (Did you know fresh garlic and ground cinnamon both slow down yeast? ’Tis true.) Here I’ve mixed 2 teaspoons of dried minced garlic with 2 tablespoons of olive oil. I’ll let this sit on the counter overnight. Using fresh garlic? You can skip this step. Also, you

I have an electric grill with a thermometer. Lucky me, huh?

Here’s one of the breads after about 45 minutes.

Pick up the bread, paper and all, and turn it onto the hot grill. Peel off the paper. If your grill has a cover, put it on.

Bake till the bottom is nicely browned. Don’t worry, the dough sets quickly, and won’t fall through the grill cracks.

Turn it over, and grill till the other side is brown. Adjust your grill’s temperature if it seems to be darkening too quickly. Or too slowly.

Repeat with the remaining pieces of dough.

If you’re using your oven, simply place the bread with its parchment onto a hot oven stone, or onto a baking sheet. Bake till it’s golden brown and puffy. Since I didn’t actually test this I don’t know the exact amount of time, but I’d guess about 15 to 20 minutes at 425°F.

Serve the bread warm, or at room temperature, with the caponata. Caponata is best served at room temperature, so if you’ve had it in the fridge, give it a chance to warm up.

KNOT for the faint of heart with garlic

2009-10-05T03:12:00.000-07:00

I was sitting and staring at my computer screen yesterday, zoned out, and all of a sudden two words appeared in my head clear as day: garlic knots.

“Garlic knots!” I actually spoke the magic words aloud.

“Garlic knots? What’s that?” asked Halley.

Halley, our Web project manager, sits across from me. She keeps me on track when I start to wander towards the far boundaries of Baking World. I might be ruminating dreamily about what would happen if you rolled out dough and sprinkled it with diced onion and rolled it up and sliced it like a cinnamon bun… Wouldn’t that be an awesome hamburger roll?

All of a sudden, I’m snapped out of my reverie.

“PJ, where are you on that list of guaranteed recipes?” That’s Halley’s nice way of saying “Get a move on, girl!”

“Oh, uh, almost done. Really. They’ll be done tomorrow, I promise.” I fumble my answer like a butter-fingered fullback, and get back to work. Dream time will have to wait.

But garlic knots… well, for whatever reason, they got Halley’s attention.

Halley is a budding yeast bread baker. She’s worked her way through whole wheat bread, cinnamon bread, sticky buns, and is an expert at white dinner rolls. She asked if garlic knots used the same dough as dinner rolls. I said, yeah, almost…

“So maybe I could make them,” she ventured.

“You sure could. They’re easy, honest,” I reassured her. I explained that you usually find them at pizzerias, but they’re simple to make at home. And, like nearly all yeast breads, much, MUCH less expensive.

“Well, why don’t you do a blog on them, then?” That’s Halley: Woman of Action. And like so many of you, she likes the step-by-step photos.

Uh… yeah, why not?

So, several hours later, this blog post was born. I made the knots. They’re incredibly garlicky. I mean, over-the-top, DON’T-breathe-on-me garlicky. Halley took a bite.

“Wow. These are awesome. So… garlicky.”

And buttery. And soft. And just plain… awesome.

Why I thought of garlic knots yesterday, I have no clue. Perhaps they were an idea whose time had suddenly come. But without Halley, they would have remained just that: an idea. So, I guess that’s what project managers are for, huh? Making dreams come true… within budget, and right on schedule.

I usually grab my King Arthur Flour Unbleached (11.7% protein), but when I’m making soft rolls, I sometimes turn to Mellow Pastry Blend instead. At 10.3% protein, it’s drifting down towards the pastry flour/Italian flour level. These lower-protein flours are perfect for stuff that doesn’t have to rise quite as high as a loaf—e.g., pizza, breadsticks, rolls, etc. Mellow Pastry Blend makes a soft, rather than chewy bread.

This is what we call a straight dough: no overnight starter involved. Simply combine all of the ingredients…

…and mix till a rough dough forms. At this point, squeeze some in your fingers and see what it feels like. It should be cohesive, but not totally stick-to-the-bowl, gluey/sticky/wet.

Knead the dough till it’s smooth. I used my KitchenAid stand mixer; a bread machine will also do a fine job. If you love kneading by hand, go for it. Your goal is dough that looks like this.

Place it in your favorite dough-rising container…

…and let it rise till it’s doubled, or at least very puffy. This took a little over an hour for me, but then, there’s a lot of yeast floating around the test kitchen here. If you seldom bake yeast bread, your rising time may be longer.

While the dough is rising, prepare the garlic butter. First, separate some cloves. I love garlic, so I use a lot.

To peel the garlic easily, crush it with the flat side of a knife, the bottom of a measuring cup, or some other strong surface.

Voilà! Just grab the clove and pick it up; the skin will stay behind.

And there you have it: six peeled garlic cloves.

Next you need to chop the garlic. Easiest way: in a mini food processor, with the melted butter. Or with a garlic press or pair of scissors, if you don’t have a mini processor.

Ah, garlic butter!

Roll the dough into a 16” strip, about 8” wide.

Notch the long side of the dough in 1” intervals.

Use a knife, a bench knife, or a rolling pizza wheel to cut the dough into strips.

Like this. Isn’t this easier than dividing the dough into 16 balls, then having to roll them out?

A few gentle back-and-forths under your cupped fingers is all it takes to round off the strips and lengthen them a bit, to about 11”. Lower-protein flour doesn’t “fight back” like a higher-protein flour would.

Next, tie each strip of dough into a knot. Watch closely now, sports fans..

Take the end of the knot that’s lying on top (the end on the right in the previous picture), and tuck it underneath and into the center.

Then take the end that’s lying underneath, and bring it over the top, tucking it into the center and squeezing it to the other end.

You wouldn’t believe how long it took me to figure out this simple knot. I had to resort to asking Susan, my fellow blogger and real live CIA-trained chef, to come show me how to do it. Several times. And then I had to practice. The last few I did were actually pretty good; you can see them in the foreground here. The others are unsuccessfully trying to hide in the background. As I’ve said MANY times, I simply don’t have that Martha Stewart gene.

Cover the rolls, and let them rise till they’re very puffy, probably another hour or so.

Then bake for about 17 minutes in a 350°F oven. Just till they’re light golden brown, and feel set. You don’t want these to darken too much; they’re supposed to be soft.

Brush with the garlic butter (which you’ve reheated briefly in the microwave, if it’s solidified). Be sure to dredge the chopped garlic up from the bottom.

Sprinkle with a little pizza seasoning or Italian seasoning, and there you have it: 16 soft, garlic butter-drenched, luscious garlic knots. I gave half of these to Halley to bring home. She said they disappeared immediately. Hey, Halley—bet I know what YOU’RE baking this weekend!

Flaming BBQ Beef Fajitas Recipe

2009-10-05T03:07:00.000-07:00

By grilling the beef steak, vegetables and flatbreads, this entire fajita recipe is cooked in the great outdoors.

1 lime
½ cup finely chopped pickled jalapeno peppers plus 2 tbsp reserved juice
2 tbsp Worcestershire sauce
2 garlic cloves, minced
1 lb Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch thick
1 EACH onion and sweet red pepper, cut into strips
1 tbsp vegetable oil
1 tsp chili powder
½ tsp ground cumin
4 Greek pitas

Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.

Discard marinade; grill steak using medium-high heat, 3 to 4 minutes per side for medium-rare. Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.
Tuck steak and vegetables into warm pitas and top with some salsa.

TIP When using a Grilling Steak, such as Top Sirloin, marinate for just 15 to 30 minutes.

American Egg Rolls Recipe

2009-10-05T03:04:00.000-07:00

1 Quart Cooking oil
15 Cloves fresh garlic, peeled
1/2 Cup Real mayonnaise
1/2 Cup Softened cream cheese
2 Tablespoon Prepared mustard
4 Polish sausages
1 Egg
1/4 Teaspoon Milk
8 Large Egg roll wrappers
Chopped parsely

Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce. Servings: 8

Mini Meat Loaves

2009-09-23T11:25:00.000-07:00

Individual meat loaves bake faster than one big loaf. And kids will love having their own little loaf!

Prep Time: 20 min

Total Time: 1 hour 5 min

Makes: 6 servings

1/4	cup milk
1	egg
1	pound lean ground beef
1/4	cup Progresso® dry bread crumbs (any flavor)
1	package (0.4 ounce) ranch dressing mix
1	tablespoon Worcestershire sauce
	Strips of cheese, if desired

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About Concordance™

Total Time: 30 min

1.	Heat oven to 350ºF.
2.	Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Shape into 6 small loaves. Place in ungreased rectangular pan, 13x9x2 inches. Brush loaves with Worcestershire sauce.
3.	Bake uncovered 35 to 45 minutes until no longer pink in centers of loaves and juice is clear. (If using meat thermometer, insert so tip is in center of one loaf. Thermometer should read at least 160ºF.)
4.	Decorate with strips of cheese. Let stand 5 minutes.

30-Minute Mini Meat Loaves

2009-09-23T11:21:00.000-07:00

Slash the bake time of meat loaf when you make mini-loaves. Meat loaf is now doable for weeknights!

Prep Time: 10 min

Total Time: 30 min

Makes: 6 servings (2 loaves each)

1/2	cup ketchup
2	tablespoons packed brown sugar
1	lb lean (at least 80%) ground beef
1/2	lb ground pork
1/2	cup Original milk
1/4	teaspoon pepper
1	small onion, finely chopped (1/4 cup)
1	egg



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	About Concordance™

Total Time: 35 min

1.	Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
2.	Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
3.	Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.
High Altitude (3500-6500 ft): No change.

Savory Meat Loaf

2009-09-23T11:18:00.000-07:00

A Betty Crocker Kitchens favorite, this herb-flecked meat loaf is everything a good meat loaf should be!

Prep Time: 20 min

Total Time: 1 hour 35 min

Makes: 6 servings

1 1/2	pounds lean ground beef
1	cup milk
1	tablespoon Worcestershire sauce
1	teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2	teaspoon salt
1/2	teaspoon ground mustard
1/4	teaspoon pepper
1	garlic clove, finely chopped or 1/8 teaspoon garlic powder
1	egg
3	slices bread, torn into small pieces
1	small onion, chopped (1/4 cup)
1/2	cup ketchup, chili sauce or barbecue sauce



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	About Concordance™

Total Time: 1 hour 25 min

1.	Heat oven to 350°F.
2.	Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
3.	Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Loaded au Gratin Potatoes

2009-09-23T11:16:00.000-07:00

Like to add your own touches to a box mix? Try this deliciously loaded version of boxed potatoes.

Prep Time: 15 min

Total Time: 50 min

Makes: 8 servings (1/2 cup each)

Potatoes
1	au gratin potatoes
2	cups boiling water
1	cup half-and-half
2	tablespoons butter
6	slices bacon, cooked, crumbled
1	cup shredded Monterey Jack cheese (4 oz)
1/4	cup sliced green onions (4 medium)
1/4	tsp coarse ground black pepper
Topping
1/2	cup Progresso® plain bread crumbs
2	tablespoons butter, melted
1	tablespoon chopped fresh parsley



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	About Concordance™

Total Time: 1 hour 35 min

1.	Heat oven to 375°F. In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter. Stir in remaining potato ingredients.
2.	Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley.

Cheesy Fiesta Pie

2009-09-23T11:11:00.000-07:00

You invite the friends. The flavorful fiesta is here!

Prep Time: 15 min

Total Time: 1 hour 35 min

Makes: 6 servings

1	Seasoned Skillets® hash brown potatoes
4	cups very hot water
2	tablespoons margarine, butter or spread, melted
1	egg, slightly beaten
2	cups shredded Colby-Monterey Jack cheese (8 ounces)
2	small jalapeño chiles, seeded and finely chopped
1	small red bell pepper, finely chopped (1/2 cup)
2	tablespoons Gold Medal® all-purpose flour
1/2	teaspoon salt
2	eggs
2/3	cup milk
	Shredded lettuce, if desired
	Sour cream, if desired
	Sliced chile peppers, if desired



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	About Concordance™

Total Time: 20 min

1.	Heat oven to 375ºF. Cover potatoes with water. Let stand 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate, 9x1 1/2 inches. Bake 20 minutes.
2.	Reduce oven temperature to 350ºF. Sprinkle half of the cheese, finely chopped chiles and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture.
3.	Bake about 35 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and sliced chile peppers.

Streusel-Topped Squash

2009-09-23T11:10:00.000-07:00

A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish.

Prep Time: 20 min

Total Time: 1 hour 5 min

Makes: 8 servings (1/2 cup each)

1	butternut squash (2 to 2 1/2 lb), peeled, seeded and cut into 1/2-inch cubes (about 4 1/2 cups)
1/4	cup water
1/2	teaspoon salt
1/3	cup Gold Medal® all-purpose flour
1/4	cup packed brown sugar
1/4	cup chopped pecans
2	tablespoons butter or margarine, softened
1/2	teaspoon pumpkin pie spice



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	About Concordance™

Total Time: 8 hours 20 min

1.	Heat oven to 350ºF. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.
2.	Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
3.	Bake uncovered 40 to 45 minutes or until streusel is brown.
High Altitude (3500-6500 ft): No change.

Classic Baked Corn Pudding

2009-09-23T11:06:00.000-07:00

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Prep Time: 20 min

Total Time: 1 hour 35 min

Makes: 16 servings (1/2 cup each)

1/2	cup butter or margarine
1	small onion, chopped (1/4 cup)
1/2	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
1/2	teaspoon pepper
4	cups milk (1 quart)
6	eggs, slightly beaten
2	cups shredded Cheddar cheese (8 oz)
2	bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/2	cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4	cup Progresso® plain bread crumbs
3	tablespoons butter or margarine, melted



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	About Concordance™

1.	Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2.	In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
3.	In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
4.	Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
High Altitude (3500-6500 ft): Use 3/4 cup flour.

West African Peanut-Chicken Stew

2009-09-23T10:58:00.000-07:00

1	lb boneless skinless chicken breasts (about 4)
1	Chicken Helper® jambalaya
2	tablespoons vegetable oil
2 1/2	cups hot water
1	can (14.5 oz) diced tomatoes with onion and pepper, undrained
1/2	lb sliced fully cooked Polish or kielbasa sausage, if desired
2	tablespoons peanut butter

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$0.50 off any variety Betty Crocker® Frosting

Plus 23 more...

About Concordance™

1.	Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
2.	Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
3.	Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.
High Altitude (3500-6500 ft): Increase water to 2 3/4 cups.