Lab's I propose we review this on January 31st after your birthday instead of the 24th, which is before your birthday. That gives us 3 weeks. Here are your recipes as requested from Cuisine at Home Issue 85, February 2011:
* Exported from MasterCook *
Mango & Bell Pepper Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups mango -- chopped (fresh or jarred)
1/2 red onion -- thinly sliced
1/2 cup orange bell pepper -- diced
1/2 cup red bell pepper
1/2 cup green bell pepper
1/4 cup cilantro -- chopped
3 tablespoons orange juice
2 tablespoons lime juice
salt and pepper -- to taste
Combine mangoes, onion, bell peppers, and cilantro in a bowl.
Stir in orange and lime juices, then season with salt and pepper.
page 13
* Exported from MasterCook *
Grape Pickers' Skillet with Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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10 ounces bacon strips
2 tablespoons fresh thyme -- minced
2 pounds Yukon Gold potatoes -- peeled and thinly sliced
3/4 cup Gruyere cheese -- shaved and divided
salt and pepper
1 1/2 cups chicken -- cooked and shredded
1 cup leeks -- sliced
1 tablespoon garlic -- minced
Preheat oven to 450 degrees.
Line an 8-inch cast-iron skillet with bacon, covering the bottom and the sides and leaving a third of each strip hanging over the sides. Sprinkle thyme over bacon.
Layer half the potatoes onto bacon and thyme, covering the entire surface. Sprinkle 1/4 cup Gruyere over potatoes; season with salt and pepper. Repeat layering with chicken and 1/4 cup Gruyere. Continue layering with leeks, garlic, remaining potato slices, salt, pepper, and remaining Gruyere.
Fold hanging pieces of bacon strips to the center of skillet, covering entire top. Transfer skillet to stove top and cook over medium heat, 10 minutes.
Cover skillet with foil, transfer to oven, and roast 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, 30 minutes more. Let meal rest 10 minutes, then drain drippings and loosen edges to serve.
(Reviewer's Note: Length of time - (1 hour in a cast iron skillet) - work perfectly)
pages 36-37
* Exported from MasterCook *
Churros with hot chocolate
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 gallon vegetable oil
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
4 tablespoons unsalted butter
1/2 cup water
2 teaspoons sugar
1/4 teaspoon table salt
1 orange zested
3/4 cup all-purpose flour
2 eggs
1/2 cup brandy
1 cup heavy cream
1/4 cup sugar
1 cup whole milk
2 teaspoons cornstarch
4 ounces semisweet chocolate -- finely chopped
Heat oil in a a large pot over high until it registers 350 degrees on a candy/deep-fry thermometer.
For the churros, combine 1/2 cup sugar, cinnamon, and cardamom in a wide shallow dish; set aside.
Heat butter, water, 2 tsp. sugar, salt, and zest in a small saute pan over medium. When mixture begins to boil, stir in flour until dough pulls away from sides of pan. Cook 1 minute more; transfer to a bowl.
Beat dough 30 seconds with a hand mixer on medium speed. Beat in eggs, one at a time, until incorporated and dough is shiny before adding the next. Transfer dough to a piping bag fitted with a medium star-shaped tip. Let dough cool while making hot chocolate.
For the hot chocolate, reduce brandy in a small saucepan over high heat until almost dry, 7-9 minutes. Reduce heat to medium, add cream and 1/4 cup sugar, whisking to combine. Heat mixture until it bubbles around the edges.
Whisk together milk and cornstarch, then slowly pour into pan with cream and sugar; bring to a simmer and cook 1 minute, whisking constantly. Add chocolate and whisk until smooth; set aside.
Pipe 3 inch-long strips of dough into hot oil. Slice dough from end of piping tip with a knife dipped into frying oil. Fry churros until golden brown on both sides, about 4 minutes total, then remove from fryer and drain on a paper towel lined plate. Immediately coat churros in spiced sugar mixture.
Serve churros and hot chocolate immediately.
Description:
"Choose a star-shaped piping tip for the churros that is 1/2-inch wide at the piping end. Their cook time depends on the size of tip you use."
page 51
I'm in for the skillet dish for sure!
* Exported from MasterCook *
Mango & Bell Pepper Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups mango -- chopped (fresh or jarred)
1/2 red onion -- thinly sliced
1/2 cup orange bell pepper -- diced
1/2 cup red bell pepper
1/2 cup green bell pepper
1/4 cup cilantro -- chopped
3 tablespoons orange juice
2 tablespoons lime juice
salt and pepper -- to taste
Combine mangoes, onion, bell peppers, and cilantro in a bowl.
Stir in orange and lime juices, then season with salt and pepper.
page 13
* Exported from MasterCook *
Grape Pickers' Skillet with Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces bacon strips
2 tablespoons fresh thyme -- minced
2 pounds Yukon Gold potatoes -- peeled and thinly sliced
3/4 cup Gruyere cheese -- shaved and divided
salt and pepper
1 1/2 cups chicken -- cooked and shredded
1 cup leeks -- sliced
1 tablespoon garlic -- minced
Preheat oven to 450 degrees.
Line an 8-inch cast-iron skillet with bacon, covering the bottom and the sides and leaving a third of each strip hanging over the sides. Sprinkle thyme over bacon.
Layer half the potatoes onto bacon and thyme, covering the entire surface. Sprinkle 1/4 cup Gruyere over potatoes; season with salt and pepper. Repeat layering with chicken and 1/4 cup Gruyere. Continue layering with leeks, garlic, remaining potato slices, salt, pepper, and remaining Gruyere.
Fold hanging pieces of bacon strips to the center of skillet, covering entire top. Transfer skillet to stove top and cook over medium heat, 10 minutes.
Cover skillet with foil, transfer to oven, and roast 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, 30 minutes more. Let meal rest 10 minutes, then drain drippings and loosen edges to serve.
(Reviewer's Note: Length of time - (1 hour in a cast iron skillet) - work perfectly)
pages 36-37
* Exported from MasterCook *
Churros with hot chocolate
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon vegetable oil
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
4 tablespoons unsalted butter
1/2 cup water
2 teaspoons sugar
1/4 teaspoon table salt
1 orange zested
3/4 cup all-purpose flour
2 eggs
1/2 cup brandy
1 cup heavy cream
1/4 cup sugar
1 cup whole milk
2 teaspoons cornstarch
4 ounces semisweet chocolate -- finely chopped
Heat oil in a a large pot over high until it registers 350 degrees on a candy/deep-fry thermometer.
For the churros, combine 1/2 cup sugar, cinnamon, and cardamom in a wide shallow dish; set aside.
Heat butter, water, 2 tsp. sugar, salt, and zest in a small saute pan over medium. When mixture begins to boil, stir in flour until dough pulls away from sides of pan. Cook 1 minute more; transfer to a bowl.
Beat dough 30 seconds with a hand mixer on medium speed. Beat in eggs, one at a time, until incorporated and dough is shiny before adding the next. Transfer dough to a piping bag fitted with a medium star-shaped tip. Let dough cool while making hot chocolate.
For the hot chocolate, reduce brandy in a small saucepan over high heat until almost dry, 7-9 minutes. Reduce heat to medium, add cream and 1/4 cup sugar, whisking to combine. Heat mixture until it bubbles around the edges.
Whisk together milk and cornstarch, then slowly pour into pan with cream and sugar; bring to a simmer and cook 1 minute, whisking constantly. Add chocolate and whisk until smooth; set aside.
Pipe 3 inch-long strips of dough into hot oil. Slice dough from end of piping tip with a knife dipped into frying oil. Fry churros until golden brown on both sides, about 4 minutes total, then remove from fryer and drain on a paper towel lined plate. Immediately coat churros in spiced sugar mixture.
Serve churros and hot chocolate immediately.
Description:
"Choose a star-shaped piping tip for the churros that is 1/2-inch wide at the piping end. Their cook time depends on the size of tip you use."
page 51
I'm in for the skillet dish for sure!
Daphne
Keep your mind wide open.
Keep your mind wide open.
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