• 1 cup milk
• 1/2 cup Nestle's Quik
• 4 cups vanilla ice cream, softened

Blend milk and Nestle's Quik for 10 seconds on high speed of blender. Pulse in the ice cream until barely mixed. Mixture should be very thick. Freeze for at least an hour before serving.

Technorati Tags : Wendy's, frosty, recipe

Note: Just a reminder, you add the lettuce & croutons to the dressing, not the other way round. Toss the salad until everything is coated with the dressing then serve in individual bowls.

Ingredients

• 3 anchovies
• 1 teaspoon chopped garlic
• 2 teaspoons red wine vinegar
• 2 teaspoons Dijon mustard
• 3 tablespoons olive oil
• 1 coddled egg yolk
• 5 dashes Worcestershire sauce
• 1/2 squeezed lemon
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup parmesan cheese

1. Using a medium size wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly.
2. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk. Mix together and add the Worcestershire, lemon, pepper and parmesan cheese.

• 2 tablespoons butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced leeks
• 1/4 teaspoon chopped garlic
• 2 tablespoons flour
• 1 quart milk
• 1 cup clams in juice
• 1 cup diced potatoes
• 1 tablespoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon dry thyme
• 1/2 cup heavy cream

1. In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes, mixing often.
2. Remove from heat and add flour, mixing well.
3. Add milk and whisk vigorously.
4. Drain clams and add juice to soup.
5. Slowly bring to a boil, mixing often. Reduce heat to a simmer.
6. Add potatoes and seasonings; simmer 10 minutes.
7. Add clams and simmer 5-8 minutes.
8. Finish with heavy cream. Serve.

Dry Rub Mix:

• ground cumin
• paprika
• garlic powder
• onion powder
• chili powder
• kosher salt
• cayenne pepper
• black pepper
• white pepper
• brown sugar

1. In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add 1/2 cup dark brown sugar.
2. Mix all ingredients together well.
3. Pour into a clean dry mason jar and store tightly sealed until ready to use.

To Use:

1. Pour out the amount required.
2. Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight.
3. This rub is great as-is for Pork. For Chicken or Beef you may add 1 tsp. crushed red pepper for an extra kick.

Technorati Tags : recipe, barbecue, bbq, dry+rub

• 3/4 c Vegetable oil
• 1 1/2 c All-purpose flour
• 2/3 c Sugar
• 1/3 c Unsweetened cocoa
• 1 lg Egg
• 2 tb Water if dough is dry
• 1 ts Baking powder
• 1/4 c Chopped walnuts
• 1/2 ts Baking soda
• 1/2 c Semisweet chocolate chips

1. Beat together the oil, sugar, and egg. Add the rest of the ingredients and stir to blend well. Let stand for 10 minutes. Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet. Bake for about 8 minutes at about 375 F.

One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium

Technorati Tags : diabetic, diabetes, recipe, chocolate, cookie

The Fresh Loaf has a great post on making your own bagels.

Here is a recipe for making bagels in a bread machine.

• 3/4 cup water -- + 2 tbsp
• 1 teaspoon lemon juice
• 3/4 teaspoon salt
• 1 1/2 tablespoons sugar
• 2 1/2 cups bread flour
• 1 3/4 teaspoons active dry yeast

Glaze:

• 1 whole egg -- beaten

1. Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place).
2. Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch.  Place bagels on greased baking sheet and let rise covered for 10 minutes.  Heat oven to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2 at the time for 3 minutes turining once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25 minutes until deep golden brown. Cool on a wire rack.

Technorati Tags : bagels, recipe

Crust

• 2 c Crushed Snackwells brand Fat Free Cinnamon Snacks (about 1 1/2 boxes)
• 3 tb Sugar
• 3 to 4 Tb Liquid Butter Buds*

Filling

• 8 oz Philadelphia Brand Fat Free Cream Cheese
• 1/2 c Sugar
• 1/2 c Egg Beaters
• 1 t Lemon juice
• 1 t Vanilla
• 3 tb Flour

Topping

• 1 cn 21 oz cherry pie filling
• 2 c Dream Whip
• 2 tb Grape Nuts cereal

* Butter Buds come in a powder form for sprinkling on corn etc. and they come in foil packs you mix with 4 oz of water to make an excellent Butter Substitute that's FAT FREE.

1. Combine the crust ingredients and press into bottom of 9 X 13 inch casserole dish that has been sprayed with NONFAT cooking spray. Beat all the filling ingredients together until smooth. Pour into the prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool.Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle grape nuts on top.

Technorati Tags : cherry, cheesecake, dessert, recipe

Chocolate cookie crust:

• 1 c  Pecan pieces
• 6    Deep dark chocolate fudge cookies/ (recipe follows)
• 1 ts Unslated butter; melted

Chocolate cheesecake:

• 8 oz Semisweet chocolate
• Broken in 1/2-oz pieces
• 1/4 c  Brewed coffee; full strength
• 3/4 lb Cream cheese; softened
• 3/4 c  Granulated sugar
• 1/2 ts Salt
• 3 Eggs
• 1 ts Vanilla

Pumpkin cheesecake:

• 2 ts Unsalted butter; melted
• 1 lb Cream cheese
• 3/4    Granulated sugar
• 2 tb All-purpose flour
• 1/2 ts Salt
• 3    Eggs
• 1 ts Vanilla
• 1 c  Pumpkin puree
• 1/4 ts Ground cinnamon
• 1/4 ts Ground allspice
• 1/8 ts Ground cloves
• Semisweet chocolate ganache
• 1 c  Heavy cream
• 2 tb Unslated butter
• 2 tb Granulated sugar
• 12 oz Semisweet chocolate :: Broken into 1/2-oz pieces

Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8 minutes.  Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F.  In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds.  Set aside.

Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter.  Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside.

To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat.  Place the semisweet chocolate and coffee in the top half of the double boiler.  Tightly coverthe top with film wrap and allow to heat for 6 to 8 minutes.

Remove from heat and stir until smooth.

Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down bowl.  Add 3 eggs, oneat a time, beating on high for 20 seconds and  scraping down the bowl after each addition.  Then beat mixture for 1 minute more on high.  Add 1 tsp. vanilla and beat on medium for 15 seconds.  Add the melted chocolate mixture and beat on medium for 30 seconds.  Remove bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.  Pour cheesecake mixture into the prepared springform pan, spreading evenly.  Keep at room temperature while preparing pumpkin cheesecake batter.

To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 tsp. butter.  Line the pan with an 8-inch square of parchment paper.  Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed.

Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes.

Scrape down bowl.  Add 3 eggs, one at a  time, beating on high for 20 seconds and scraping down bowl after each addition.  Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes.  Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds.  Remove the bowl from the mixer. Use a rubber spatula to finishmixing the batter until it is smooth and thoroughly combined.  Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly.

Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at least 3 inches below the center rack).  Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F.  Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes.  Remove form the oven and cool at room temperature for 20 minutes.

Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan.  To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat.  When hot, stir to dissolve sugar.  Bring the mixture to a boil.  Place the chocolate in a stainless steel bowl.  Pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.  Allow to cool to room temperature.

Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake.  Spread evenly over the top of the cake.  Invert the pumpkin cheesecake onto the layer of ganache.  Gently press down on the cake to set in place.  Wrap the entire springform pan with film wrap and refrigerate for 3 hours.

The cheesecake can now be released from the springform.  Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan form 1 minute.  Carefully release and remove the springform pan.  Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache.  Spread the remaining ganache evenlyacross the top of the cake.  press remaining cookie/pecan crumbs into the sides of the cake, coating evenly.  Refrigerate for at least 30 minutes before cutting and serving.  Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice.  (In the notes section of the recipe called The Chef's Touch, Marcel suggests the following:  For an extra special touch, decorate the top of the uncut cake with sour cream and brown sugar: whisk together in a stainless steel bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar.  Pour the mixture onto the center area of the cake.  Using a spatula, spread the sour cream to within 2 inches of the outside edge of the top of the cake.  Now for the final touch, evenly space 12 pecan halves 1/2 inch from the outer edge of the top.  refrigerate for an hour before cutting and serving.)  This is complicated and time-intensive, but it is really and truly worth the work and can easily be done a little at a time over a few days. 

Technorati Tags : chocolate, cheesecake, pumpkin, recipe, pie, recipe

• Vanilla cookie crust
• 5 Squares semisweet chocolate
• 3 pk (8-oz each) cream cheese -- softened
• 3/4 c Sugar
• 3 Whole smilin' eggs
• 1 t Vanilla
• 1 c Dairy sour cream

1. Prepare Vanilla Cookie Crust: press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan.
   Melt chocolate over hot, not boiling, water; cool.
   Preheat oven to very slow (275~).
2. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan.
3. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate.
4. Garnish with whipped cream and chocolate curls, if you wish.

Technorati Tags : cheesecake, chocolate, recipe, dessert

Frank Bruni discusses what restaurants should do when you are left waiting...

A bit of a wait for groups that come in toward the end of the night is sometimes par for the course.

But an apology should also be par for the course. And if the wait is more than 20 minutes, why not offer to compensate the people kept waiting with a round of drinks?

We wandered through the casino that abuts the restaurant for a bit. We had a drink at a nearby bar. Several of my companions went back to check on our table: still not ready. Still no firm prediction of when it would be. Still no offer of drinks or anything like that.

And my companions said that only when they needled and pressed the host about why the wait was so long did he mumble an apology, as a sort of afterthought.

We went back again a half hour later — it was now about an hour past our reservation time. There was still a crowd hovering in front of the host, whose communications with people were clipped, grudging. He had the tense, angry manner of someone who had decided that he was the aggrieved party. To person after person, he veritably barked out the options — hang out in the bar, go away for a while — without a smile, a sigh or any indication that he regretted what they were being asked to endure.

There’s no way to sugarcoat entirely an hour-long wait. But the inconvenience can be sweetened considerably with seemingly genuine expressions of regret.

Technorati Tags : Frank+Bruni, dining, restaurants

I'm going to go out on a limb and say these are the best pancakes I've ever made. The pancakes are fluffy and golden and light, and the blueberry syrup is delicious, fragrant and beautiful without being overly sweet.

• 3 cups sliced onion
• 4 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 pound lean ground beef
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon coarse ground pepper
• 2 cloves garlic, minced
• 3/4 cup shredded Swiss cheese (3 oz.)
• 4 3/4-inch-thick diagonally cut French bread slices
• 1 tablespoon olive oil

1. In a large skillet cook onion in the 4 teaspoons hot oil over medium heat about 10 minutes or until golden brown; stir occasionally. Stir in salt and 1/4 teaspoon pepper. Cover; keep warm.
2. Meanwhile, in a large bowl combine beef, Worcestershire sauce, the 1/2 teaspoon pepper, and the garlic. Divide into eight equal portions. Shape each portion into a 4-inch diameter patty. Place one-fourth of the cheese on each of four of the patties. Top with remaining patties, pressing down lightly and sealing edges well. Grill patties directly over medium coals for 14 to 18 minutes or until done (160 degree F), turning once halfway through grilling. (Or, place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 14 to 18 minutes or until done, turning once halfway through broiling.)
3. Brush bread slices lightly with the 1 tablespoon olive oil. Add bread slices to grill rack or broiler pan the last 2 to 3 minutes of cooking time or until toasted, turning once. To serve, place patty on a toasted French bread slice; top with onion mixture. Makes 4 sandwiches.

• 1/4 cup chopped onion
• 1 teaspoon cooking oil
• 1/2 cup drained, flaked, cooked crabmeat
• 2 tablespoons mayonnaise or salad dressing
• 1 Anaheim chili pepper, roasted, peeled, and chopped
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 2 7 or 8-inch flour tortillas
• 2 teaspoons butter or margarine
• Pineapple Salsa (see recipe below)

1. Cook onion in oil in a small saucepan for 3 minutes. Remove from heat; stir in crabmeat, mayonnaise or salad dressing, chili pepper, and cheese. Spread half of the filling on half of one tortilla. Fold the tortilla in half; set aside. Repeat with remaining filling and tortilla.
2. Melt butter or margarine in a large skillet over medium heat. Add the tortillas and cook, uncovered, for 2 to 3 minutes, turning once, or till golden brown on both sides. To serve, cut each quesadilla into four pieces. Serve with Pineapple Salsa. Makes 6 servings.
3. Pineapple Salsa: Stir together 1 cup chopped fresh pineapple, 2 tablespoons finely chopped red sweet pepper, 2 tablespoons snipped cilantro, 1 tablespoon chopped green onion, 2 to 4 teaspoons sambal or Chinese chili sauce, and 1 teaspoon brown sugar. Makes about 1 cup.

Technorati Tags : crab, seafood, quesadillas, fruit, pinapple, salsa, recipe

• 6 medium potatoes, such as russet (2 pounds)
• Cooking oil, shortening, butter, or margarine
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon seasoned salt
• Ground red pepper
• 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
• Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

• 2 8-ounce packages of cream cheese
• 2 cups of shredded smoked cheese (cheddar, Swiss, or Gouda)
• 1/2 cup margarine or butter
• 2 tablespoons milk
• 2 teaspoons steak sauce
• 1 cup finely chopped pecans or walnuts, toasted
• Assorted crackers

1. Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.
2. Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers.

From Over the Open Fire

• 11 ounces (about 3/4 pound) ground pork
• About 20 large raw shrimp, finely chopped
• 4 tablespoons chopped water chestnuts
• 6 tablespoons finely chopped scallions
• 2 garlic cloves, finely chopped
• 1 red chili, finely chopped
• 2 tablespoons chicken stock
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon golden superfined sugar
• 1/2 tablespoon cornstarch
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon chili powder
• Salt

1. Combine all the ingredients in a large bowl. Beat well for about 1 minute -- you'll notice that the mixture becomes fi rmer. Divide the mixture into 4 to 6 portions (as desired) and with slightly wet hands shape each into a patty. Place on a baking sheet, cover and refrigerate for up to 8 hours. Remove the burgers from the refrigerator about 30 minutes before cooking to bring them back to room temperature.
2. Cook on the barbecue (grill) over medium heat for 6 to 7 minutes each side for small burgers, 8 to 10 minutes each side for larger ones, turning occasionally, until tender and golden brown. vAlternatively, heat a skillet on the grill and fry them over medium heat.
3. Makes four to six servings

Technorati Tags : pork, burgers, shrimp, seafood, recipe, barbecue, grill