• 1 pt Chocolate ice cream, soft
• 1 Oreo pie crust
• 2 pt Coffee ice cream, soft
• 1/2 c  Heavy cream, whipped
• 1/4 c  Chopped walnuts
• 1/2 c  Chocolate fudge topping

Evenly spread chocolate ice cream into crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze 4 hours or until firm. To serve, top with whipped cream, walnuts and fudge topping.

Technorati Tags : pie, recipe, chocolate, oreo

I decided to put together a cookbook for both The Cooking Blog and also the recipes of other bloggers who are friends of Jordon and myself.  If you are one of our friends, read our blogs, or just have a cool recipe, then we have a project for you.  It will be a cookbook of recipes from The Cooking Blog and also our friends.  If you submit a recipe, I will add a link to your weblog or site and brief blurb about whatever you want.  For publishing, I am looking at Lulu and CafePress and will let you know what we are thinking when we get closer to it.

If you have any thoughts on the idea, leave them in the comments below.

Technorati Tags : cooking, book, publishing, The+Cooking+Blog

• 2 cups canned diced tomatoes
• 2 cups tomato sauce
• 1 cup water
• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons italian seasoning
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons sugar
• 2 small bay leaves
• 1 1/2  lbs ground beef
• 8 ounces uncooked angel hair pasta
• 1 cup grated cheddar cheese
• 1 cup grated monterey jack cheese
• House Seasoning (use 1 1/2 tsp)
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

1. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
3. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
4. Crumble the ground beef in a large skillet.
5. Cook over medium-high heat until fully cooked, with no pink color remaining.
6. Drain the fat from the meat, and then add the ground beef to the stockpot.
7. Simmer for 20 more minutes.
8. Cook the pasta according to the package directions.
9. Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
10. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
11. Bake in the oven for 30 minutes.
12. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
13. Cut into squares before serving.
14. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Technorati Tags : spaghetti, recipe, pasta

• 2 (5  ounce) cans chicken, drained ((by the tuna in the grocery store))
• 2 (8  ounce) packages cream cheese, softened
• 1 cup ranch dressing
• 3/4  cup red hot sauce
• shredded cheddar cheese, you decide how much
• Frito corn chips, scoops

1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees for 15 minutes.
5. Add cheddar to top and bake an additional 10-15 minutes.
6. Serve hot with Frito scoops.

Technorati Tags : buffalo, dip, appetizer, chicken, recipe

• 4  boneless chicken breasts (defrosted)
• 3/4  cup sour cream
• 1/4  cup butter
• 4-5  garlic cloves, crushed
• 3  tablespoons parsley, chopped
• salt and pepper, to taste

1. Melt butter in skillet over medium/low heat and add garlic.
2. When garlic becomes fragrant, add the chicken and sour cream, increase heat.
3. Cook until chicken is cooked to preferred tenderness and sauce has slightly reduced.
4. Add parsley and salt and pepper and allow flavors to blend.
5. Serve chicken over rice or pasta with extra sauce.

Technorati Tags : garlic, chicken, recipe

The mayonaise in place of the butter makes the bread toast evenly and gives a similar yet different taste.

• 2  slices bread
• 1  slice American cheese
• 1  tablespoon mayonnaise

1. Heat a small skillet to medium.
2. Using a butter knife, spread half of mayonaise onto one slice of the bread, place mayo side down in the skillet.
3. Top with cheese.
4. Spread remaining mayonaise onto second slice of bread and place mayonaise side up on top of cheese.
5. Cook 3 minutes, or until bread is toasty brown, turn and repeat.
6. Note: Miracle whip does not work for this, as the sugar in it tends to burn.

Technorati Tags : cheese, sandwich, recipe

• 1 (8  ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10  ounce) can cream of chicken soup, undiluted
• 3/4  cup grated cheddar cheese or swiss cheese (or any cheese of choice)
• 2  cups finely chopped cooked chicken
• 1/2  cup half-and-half cream or milk (or use whipping cream)
• 1 (3  ounce) package cream cheese, softened
• 3  tablespoons butter, softened chopped onions (can use green or yellow, any amount desired)
• 1  cup grated cheese, for topping

1. Set oven to 325 degrees.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup.
4. Heat just until the cheese melts (do not boil).
5. In a bowl, mix the cream cheese and butter until smooth.
6. Add in the chopped chicken and onion; mix well until combined.
7. Roll up 1 tbsp (or a little more) of mixture in the crescent rolls.
8. Drizzle a small amount of soup mixture on the bottom of the dish.
9. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
10. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup grated cheese, or amount desired.
11. Bake for about 30 minutes.

Technorati Tags : chicken, rolls, recipe

• 2  lbs boneless chicken breasts, cut into bite size pieces
• 1-2  tablespoon olive oil
• 1  clove garlic, crushed
• 1/4  teaspoon ginger
• 3/4  teaspoon crushed red pepper flakes
• 1/4  cup apple juice
• 1/3  cup light brown sugar
• 2  tablespoons catsup
• 1  tablespoon cider vinegar
• 1/2  cup water
• 1/3  cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove Chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

Technorati Tags : chicken, chinese, recipe

How to set up your first kitchen...

It's time to put ramen noodles, hot-pots, and speed-dial Chinese delivery firmly in the rear view. You can't entertain guests with food that comes boxed and in trays. You can't invite a date up for a bite, then produce Triscuits and aerosol cheese. Most important, you can't survive and thrive on pizza and Chinese.

It's time to set up your first real kitchen.

This is not a comprehensive guide, but a sort of "Top 5" list of the very first tools, skills and recipes you should get your hands on. Every kitchen should go beyond collecting these assets, but you will find none that omits them. Use them as a starting point.

Technorati Tags : kitchen, lifehacks

• 1 1/2  pounds beef flank steak
• grated peel of 2 lemons
• juice of 2 lemons
• 6 tablespoons sugar -- divided
• 2 tablespoons dark sesame oil
• 1 1/4 teaspoons salt -- divided
• 1/2 teaspoon black pepper
• 1/4 cup water
• 1/4 cup rice vinegar
• 1/2 teaspoon crushed red pepper
• 6 flour tortillas (8 inch)
• 6 lettuce leaves
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves
• star fruit slices
• red bell pepper strips
• orange peel strips

Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps.

Technorati Tags : Vietnamese, steak, wraps, recipe

• 1 1/2 c  Mushrooms; Fresh, Chopped  
• 6 ea Dk. Rye Bread Slices; Toasted
• 2 tb Butter; Melted
• 12 ea Tomato; Slices, Thin
• 1 ea Egg; Lg, Beaten
• 1 x  Celery Salt
• 1 ts Oregano
• 1 x  Parsley
• 1 c  Cheddar; Md Sharp, Shredded

Saute the mushrooms in the butter until tender.  Remove from the heat and stir in the egg and oregano.  Stir in the cheddar cheese.  Spread about 3 Tbls of the mixture on each slice of toast.  Top each slice with 2 slices of tomato and sprinkle with celery salt to taste.  Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated.  Garnish with the parsley and serve.

Technorati Tags : cheese, mushroom, sandwich, recipe

• 16 oz Cream cheese -- 2 pks
• 1/2 c Ginger ale
• 2 t Onion -- grated
• 2 t Worcestershire sauce
• 13 oz Crab -- 2 cns
• 6 ea English muffins
• 24 oz Cheddar -- md. sliced, *
• 12 ea Tomato slices

* Slice the cheese into 12 2-oz slices.

Soften the cream cheese with the ginger ale.  Mix in the onion, Worcestershire sauce and crab.  Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half.  Top with a slice of tomato and cheddar cheese.  Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted.  Serve hot.

Technorati Tags : crab, sandwich, recipe, seafood

• 1 lb Thinly sliced cooked roast beef
• 1/2 c Picante sauce
• 1/3 c Red-wine vinegar
• 1/4 c Olive oil
• 1 tb Snipped fresh cilantro
• 1/8 ts Garlic powder
• 1/8 ts Cracked black pepper
• 4 lg Pita bread rounds
• Chopped tomato
• Chopped avocado
• Chopped green pepper
• Feta cheese

Place sliced beef in a plastic bag set inside a bowl.  For marinade: In a medium bowl, combine picante vinegar, oil, cilantro, garlic, pepper. Pour marinade over beef. Seal bag; marinate in the refrigerator for 4-24 hours, turning bag occasionally.

Technorati Tags : beef, pitas, recipe

• 4 Strip Sirloin Steaks, 6oz ea
• 6 oz Flour
• 2 tablespoons of Red Pepper flakes
• 4 sub sandwich rolls, 6"
• 1 pound of Onion, thinly sliced rings
• 2 cups of Milk
• Oil for deep frying

• 1 lb Lean Ground Beef
• 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn
• 1 ts Oregano Leaves
• 2 c  Biscuit Baking Mix
• 1 ea Egg; Lg
• 2/3 c  Milk
• 8 oz Cheese; *
• 2 oz Mushrooms;Sliced,Drained,1Cn
• 1/4 c  Parmesan Cheese; Grated

* Use 1 8-oz package of sliced process American Or mozzarella cheese.

Heat the oven to 400 degrees F.  Cook and stir the meat in a large skillet until brown. Drain off the excess fat.  Stir in half of the tomato sauce and the oregano leaves into the meat mixture.  Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes.  While the meat mixture is simmering, mix the baking mix, egg and the milk.  Measure out 3/4 cup of the batter and set aside.  Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches.  Pour into the remaining tomato sauce over the batter, spreading evenly.  Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce.  Spoon the reserved batter on the top of the cheese.  Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.  Cool for 5 minutes before cutting into squares and serving.

Technorati Tags : cheese, pita, recipe, peppers

• 1 Whole-wheat or plain pita
• 1 oz Sliced, reduced-fat cheese (Jarisberg, Monterey Jack, Cheddar or mozzarella)
• 3 sl Tomato, paper-thin
• 1/3 c Alfalfa sprouts
• 4 sl Dill pickle, paper-thin
• 3 Bell pepper rings, red, yellow, or green -- paper thin -- seeds, stems and ribs removed
• Vegetable-oil cooking spray

1. Cut a thin strip from one side of the pita. Carefully open the pita to make a pocket for the filling.
2. Place one slice of cheese in the pita pocket. Slide in the tomates; add the alfalfa sprouts and top with the pickle slices and pepper rings. Then add the remaining cheese slice.
3. Heat a medium (8-10") skillet over medium-high heat until hot enough to evaporate a drop of water upon contact. Spray with a vegetable-oil cooking spray. Add the sandwich; cook, covered, over medium-low; heat, turning once, until browned on both sides, about 10 minutes.

Technorati Tags : cheese, pita, recipe, peppers

• 1 pound bread dough -- * see note
• 2 tablespoons olive oil

TOPPINGS (suggested) -- * see note

• pepperoni sausage -- sliced
• boned and skinned chicken breast halves
• mozzarella cheese -- grated
• summer squash -- sliced
• pizza sauce
• barbecue chicken -- see recipe
• sliced olives

*use french baguette recipe for the bread machine(dough) or by frozen and thaw

 **Top with your favorite toppings

1. Divide dough into 4 equal size portions, shape into balls.  Roll each into a round.  Brush tops with oil and place eash oiled side down on a piece of foil.  Brush other side with oil.  With hands flatten round to 1/8 in thick.
2. Let stand at room temperature until slightly puffy.
3. Keeping dough on foil, transport rounds on baking sheets.  Using foil, flip dough over on to cooking grate, placing rounds slightly  apart.  Place lid on grate and cook until golden brown on bottom (2 to 3 minutes). 
4. Using a wide meta; spatula, transfer rounds, browned side up to baking sheets.  Top with favorite toppings.  Slide rounds from baking sheets to grate.  Place lid on the grill and cook until toppings are hot and bottom of bread is crisp and flecked with brown (3 to 5 minutes)

Technorati Tags : pizza, grilling, bbq, barbecue

• 3 tablespoons butter
• 2 cups thin sliced onion rings--cut in half, separated
• 1 1/2  cups red pepper strips -- 2x1/4"
• 1 1/2  cups green pepper strips -- 2x1/4"
• 1/2  teaspoon garlic salt
• 2 cups American cheese -- 1/2" cubes
• 6 ounces deli roast beef, sliced thin--cut into 2x1/2" strips
• 6 flour tortillas (10 inch) -- warmed

1. In 10 inch skillet, melt butter until sizzling; add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden (6 to 8 minutes). Remove from heat. Stir in garlic salt, cheese and beef strips.
2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate.
3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches.
4. Makes 6 sandwiches.

Technorati Tags : philly+cheese+steak, recipe, steak, beef, cheese

Ready In: 1 Hour
Yields: 12 servings

• 3 avocados - peeled, pitted, and mashed
• 3 tomatillos, husked and chopped
• 1 red onion, finely chopped
• 3 roma (plum) tomatoes, seeded and chopped
• 1 tablespoon lime juice
• 1 teaspoon red pepper flakes
• 3 drops hot pepper sauce
• salt and pepper to taste

1. In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

Technorati Tags : guacamole, dip, appetizer

• 1/2 c  Raisins
• 1 tb Brandy
• 2 c  Cream Cheese; Softened
• 1/2 c  Whipping Cream
• 1/2 t  Vanilla Extract
• 1/4 c  Dark Brown Sugar
• 1 t  Cinnamon; Ground
• 1/2 c  Mini Chocolate Chips

Garnish

• 1 x  Cinnamon; Ground

Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes.  In another bowl, beat the cream cheese and whipping cream until well blended and smooth.  Add the vanilla, mixing well.  Blend in the brown sugar and cinnamon.  Mix in the "slushed" raisins and chocolate chips, blending well.  Garnish with a light dusting of cinnamon.  Serve at room temperature.

Makes about 3 3/4 cups of dip.

SUGGESTED DIPPERS: 

Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes

Technorati Tags : chocolate, cheesecake, dessert, dip, recipe

• 16 oz Cream cheese, softened
• 1/2 c  Whipping cream
• 6 oz Crabmeat
• 1/2 ts Worcestershire Sauce
• Salt to taste

Combine all the ingredients and bake at 350 degrees til bubbly (about 20 minutes) uncovered in a casserole dish.

Technorati Tags : seafood, recipe, crab, superbowl

2 tb Butter

1 Onion, small

1 Garlic Clove, minced

2 tb Jalapeno or Chili Pepper

2 tb All Purpose Flour

1 c Milk

1 Tomato, medium, chopped

1 c Cheddar Cheese, shredded

Combine butter, onion, garlic, and peppers in a 4 cup microwavable casserole. Microwave uncovered at High for 2 - 3 minutes or until softened.  Blend in flour and microwave at High for 30 seconds. Gradually whisk in milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes or until mixture comes to a boil and thickens, whisking once. Stir in cheese until melted. Serve warm with tortilla chips or veggies. Makes 2 cups.

Technorati Tags : mexican, cheese, dip, recipe, superbowl

• 8 Oz Cream cheese, softened
• 1/4 C Dry white wine
• 1/2 Ts Onion salt
• 1/2 Ts Seasoned salt
• 1/8 Ts Dill weed
• 1 1/2 C Lobster meat, finely chopped

1. Beat cheese and wine until smooth and creamy.  Blend in salts and dill; add lobster.  cover and refrigerate several hours or overnight to mellow. Serve with crackers.

Source: Colorado Cache Cookbook (1978)

• 2 tb Butter or margarine
• 2 c Shredded sharp Cheddar Cheese
• 1/4 ts Red pepper sauce
• 1/3 c Dry white wine
• 5 oz Lobster cut into small pieces (you can use canned but drain well)

1. Serve this hot cheese dip and offer crisp cracker dippers.  Melt butter in pan over low heat.  Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.)  Add red pepper sauce; slowly add wine, stirring until mixture is smooth.  Add lobster; stir until heated.  Makes about 1 1/2 cups.

• 1 12 oz jar refrigerated blue cheese dressing
• 1 4.5 oz can tiny shrimp -- rinsed and chopped
• 4 green onions -- thinly sliced
• 2 cloves garlic -- minced
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried thyme
• 1/8  teaspoon white pepper
• 1/4  teaspoon Tabasco sauce
• 1/8  teaspoon cayenne pepper
• 1/4  teaspoon dry mustard

• 2 oz Blue cheese; crumbled  
• 1/2 c  Sour cream
• 1/2 c  Mayonnaise

Place everything in food processor and process till smooth.  Chill.     Serve with celery sticks and Buffalo Chicken Wings

Technorati Tags : cheese, dip, recipe, appetizer

• 2 large cans refried beans
• 2 cans Jalapenos -- or chilies
• 2 tomatoes -- or more
• 1 onion -- (optional)
• 16 ounces sour cream
• 2 to 4 avocados
• 2 packages taco seasoning
• Shredded cheese -- (Mozzarella and cheddar)
• 1 to 2 cans olives

1. Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilis as a layer) Mix this really well. This is the first layer.
2. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis.
3. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else 
4. Next sprinkle cheeses on top
5. Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes.
6. Last put chopped up olives.
7. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up.

Serves six

Ingredients

• 1/2 onion, halved and thinly sliced
• 1 tablespoon soy sauce
• 2 teaspoons ground cumin
• 2 teaspoons powdered red chiles
• 3 pickled jalapenos, chopped
• 2 cloves garlic, chopped
• 2-1/2 to 3 pounds chicken or turkey breast, sliced into strips
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons jalapeno pickling liquid*
• 1 red bell pepper, cut into thin strip
• 1 green bell pepper, cut into thin strips
• 1 tablespoon corn oil
• Fresh cilantro sprigs

*Note: This is the liquid used to pickle and flavor the jalapenos. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.

1. Place the onion in the bottom of a nonreactive dish. Mix in the cumin, powdered red chiles, chopped jalapenos and garlic together, then add the chicken or turkey strips. Pour the lime juice and the jalapeno liquid over all areas and toss to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning several times. (You may also place in a zip-lock plastic bag for easy marinating and tossing.)
2. Preheat a wok or large skillet until hot. Add the oil to coat the pan. Fajitas need to cook on a very high heat source, in order to sear the outside but still leave the interior moist and juicy. Reserve the marinade, and quickly cook the chicken, stir-frying until half done, then add the vegetables. When the vegetables are cooked but still tender, remove to a serving platter. Heat any remaining marinade in the pan until reduced to half and pour over the chicken and vegetables. Garnish with cilantro sprigs. Serve with warm, soft flour tortillas.

Technorati Tags : fatjitas, recipe, Super+Bowl

Classic mayonnaise

• 2 large egg yolks, at room temperature
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 cup canola oil
• Salt to taste

1. Whisk together the egg yolks, vinegar and mustard in a medium bowl until pale in color. Add the oil drop by drop, whisking constantly, until the mixture begins to thicken.

2. Continue whisking in the oil more steadily now, until all the oil is incorporated. Important note: If the mixture begins to break, you can add a few drops of water to bring it back together. Season with salt to taste. Store in the refrigerator until ready to use; keeps for two days.

(Food processor method: Combine the egg yolks, vinegar and mustard in the bowl of a food processor. Process for 30 seconds, then very slowly drizzle the oil a few drops at a time. After pouring in half a cup, drizzle the remaining oil in a thin stream. Season with salt to taste.)

Makes 3 1/3 cups.

Blue cheese dressing

• 1 cup classic mayonnaise
• 3/4 cup crumbled Maytag blue cheese
• 1/4 cup sour cream
• 1 teaspoon minced garlic
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon cider vinegar
• 2 tablespoons buttermilk
• Salt and freshly ground pepper to taste

In a bowl, combine the mayonnaise, blue cheese, sour cream, garlic, Worcestershire sauce, lemon juice, vinegar, buttermilk, salt and pepper. Refrigerate until ready to use. Makes 1 1/2 cups.

Wings and assembly

• 8 cups canola oil
• 2 1/2 pounds chicken wings, tips cut off and discarded, wings cut into two at the joint (to make about 16 pieces)
• 2 tablespoons ( 1/2 stick)
• unsalted butter
• 1 tablespoon white wine
• vinegar
• 5 tablespoons Frank's RedHot Sauce
• 4 stalks celery, cut into sticks
• Blue cheese dressing

1. Heat the oil in a deep, heavy (5- to 6-quart) pot until it reaches 375 degrees. Fry the wings, in batches, until golden, about 10 minutes. Drain on paper towels.

2. Meanwhile, melt the butter in a small saucepan, add the vinegar and hot sauce and stir until blended.

3. When all the wings are cooked, place the wings in a large bowl, pour the sauce over and toss to coat. Serve warm, with the blue cheese dressing and celery sticks.

Technorati Tags : wings, chicken, Super+Bowl, appetizer, recipe

Classic tartar sauce

• 1 cup mayonnaise
• 1 tablespoon minced shallots
• 1 teaspoon capers, drained and minced
• 1 tablespoon minced cornichons
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon minced fresh parsley

1. In a bowl, combine the mayonnaise, shallots, capers, cornichons and lemon juice. Mix well. Add the parsley and stir to combine. Refrigerate until ready to serve.

Shrimp

• 1 cup flat, full-bodied ale such as Red Hook ESB
• 1 cup flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/4 cup cornmeal
• 6 cups canola oil
• 1 1/2 pounds large shrimp, peeled, tails on
• 1 teaspoon cornstarch

1. Whisk together the ale, flour, salt, baking powder and cornmeal. Refrigerate for 30 minutes.

2. Heat the oil to 375 degrees in a large, heavy (5- to 6-quart) saucepan. Meanwhile, place the shrimp in a bowl, add the cornstarch and toss to coat.

3. When the oil is hot, dip the shrimp, a few at a time, into the batter, holding the shrimp by the tail and letting excess batter drip off. Fry the shrimp in batches for 1 to 2 minutes in the oil.

4. Drain on paper towels. Serve immediately with classic tartar sauce.

Technorati Tags : shrimp, Super+Bowl, food, recipe

Classic Super Bowl recipe

• 1/2 cup ketchup
• 1 tablespoon cider vinegar
• 1/2 cup dark brown sugar
• 1/2 cup Bourbon
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 2 pounds baby back ribs(1 rack)
• Purchased barbecue sauce

1. Mix the ketchup, vinegar, brown sugar, Bourbon, garlic, salt, pepper and cayenne in a bowl. Place the ribs in a baking pan and pour the sauce over both sides. Cover and refrigerate overnight.

2. The next day, heat the oven to 350 degrees; meanwhile, bring the ribs to room temperature. Pour off all of the marinade and reserve.

3. Line a clean baking pan with foil and arrange the ribs, meat side up, in the pan. Cover the ribs tightly with foil and roast for 1 hour.

4. Remove the foil and continue to roast for another hour, basting the ribs as desired and making sure they don't burn. Cut into individual ribs and serve warm with your favorite barbecue sauce. Beer-battered shrimp with classic tartar sauce

Technorati Tags : recipe, Super+Bowl, ribs

• 18 Snails
• 1/4 ts Vegetable seasoning
• 1 Bay leaf
• 1/2 c Butter
• 1 c White wine
• 3 tb Finely chopped parsley
• 2 tb Chopped onion
• 2 tb Minced green onions
• 4 Cloves garlic, crushed
• 1/4 ts Nutmeg
• 1 Dash allspice
• 18 Mushroom caps
• 1 ts Soy sauce

Capture 18 snails.  Place them in a ventilated box with corn meal.  With a sprayer bottle, spray the corn meal.  Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water.
  
In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning.  Add snails and cook over low heat 10 minutes.  Remove and drain snails, reserving liquid.  To this liquid add butter, parsley and green onions.  Heat through; add nutmeg.  Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes.  Serve immediately with sliced french bread. 

Technorati Tags : escargots, mushroom, recipe, appetizer

• 12 ounces twist pasta, small
• 1 pound cooked shrimp, shelled & dev
• 1/2 cup chopped parsley
• 1/2 cup olive oil, divided
• 4 tablespoons lemon juice
• 1 teaspoon tarragon, crushed
• 1/4 teaspoon rosemary, crushed
• 1/2 teaspoon salt, to taste
• Tabasco sauce

Cook pasta until al dente, drain well & toss with 2 tble. oil. Set aside to cool. Cut some of the shrimp into smaller pieces if desired Throughly mix remaining oil, lemon juice, herbs, salt & Tabasco sauce. Taste & adjust seasonings. In a serving bowl, toss the pasta, shrimp, dressing & parsley. Cover & let flavors blend about 1/2 hour. (Refrigerate if salad won't be served for more than 1/2 hour.) Just before serving, toss again.

Technorati Tags : seafood, pasta, recipe, shrimp

• Lasagna noodles (12-16)
• 1 large onion chopped
• 1 bunch broccoli buds
• 1/2 pound mushrooms sliced
• 1/2 Cup butter
• 1 8 oz cream cheese
• 1 1/2 cup cottage cheese
• 1 egg beaten
• 2 teaspoons basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 10 oz cream mushroom soup
• 1/3 cup milk
• 1/3 dry white wine
• 1/2 pound shrimp
• 1/2 pound crab
• 1/2 c grated Parmesan
• 1/2 c cheddar cheese

1. Cook noodles as directed on packaged.  Arrange to cover the bottom of a 9x13 well greased pan.
2. Cook onion, mushrooms, broccoli in butter till tender.  Blend in cream cheese.  Stir in cottage cheese, egg, basil, salt, and pepper; spread 1/4 atop the noodles.
3. Combine soup, milk, and wine.  Stir in shrimp and crab; spread 1/4 atop the cheese layer.
4. Repeat layer of noodles, cheese, and fish.  Ending with fish layer.  Sprinkle with Parmesan cheese.
5. Bake uncovered at 350 degrees for 45 minutes.  Top with shredded cheese.  Bake until cheese melts.  Let stand 15 minutes before serving.

Technorati Tags : seafood, pasta, recipe

• 1 pound white bread dough loaf, frozen
• 1 pound lean ground beef, round
• 1/2 cup mushrooms, chopped
• 1/2 cup onion, finely chopped
• 1/4 cup green bell pepper, chopped
• 1/2 cup evaporated skim milk
• 3 tablespoons dry bread crumbs, fine
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper
• 1 teaspoon fennel seed, crushed
• 3 cloves garlic, minced
• 3/4 cup tomato sauce
• 1 teaspoon sugar
• 1/4 teaspoon salt
• vegetable cooking spray

Thaw bread dough. Combine ground round and next 9 ingredients in a large skillet; stir well. Cool over medium heat 10 minutes of until meat is browned, stirring to crumble meat. Add 3/4 cup tomato sauce, sugar, and salt; cook 6 minutes, stirring occasionally. Remove from heat; let mixture cool slightly. Divide dough into 8 equal portions. Working with 1 portion a t a time (cover remaining portions to keep dough from drying out), roll each portion to 1/8-inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips. Spoon 1/3 cup meat mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray. Bake at 375xF for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm.

Technorati Tags : italian, calzones, food, recipes