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Jan 08, 2010 - 7:55 PM - by Food Network Fan |
As I mentioned before, we are trying to cut back and eat a little healthier. Tonight I made a thin crust pizza. I slow roasted tomatoes, onions, red pepper and a little spinach in the oven and let them cook down to almost a jam then used that for my sauce. I cut turkey pepperoni into thin strips and went light on the cheese.
The crust is the recipe from this site. Thin Cracker-Crust Pizza Recipe and it turned out awesome!! It was crisp and tasted like any thin crust you would buy at a restaurant. I am so pleased with how this turned out.
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388 Views | | Sticky ginger squares | |
Dec 06, 2009 - 12:39 AM - by bakerman |
I tried this recipe from King Arthur Flour tonight, they were wonerful, great ginger flavor and nice chewy texture.
They were even good enough to pose for a picture, 
I think mine came out looking a lot like the ones on the website.
Raising the bar: Sticky Ginger Squares | King Arthur Flour - Bakers? Banter | |
618 Views | | Vote for Your Favorite Appetizer! | |
Dec 04, 2009 - 1:10 PM - by natalie jordache | Ile de France Gourmet Cheese
So many great ideas you can get ENJOY :]
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558 Views | | Southwestern Grilled Chicken with Mango Salsa | |
Nov 30, 2009 - 5:36 PM - by ShiningStar |
MIX dressing mix, oil, lime juice, cilantro and chili powder until well blended. Pour 1/2 cup of the dressing mixture over chicken in resealable plastic bag; seal bag. Refrigerate 1 hour to marinate. Mix remaining dressing mixture, mangos, red peppers and onions in medium bowl; cover. Refrigerate until ready to use.
PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 minutes on each side or until cooked through.
SERVE with mango mixture.
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965 Views | | Butter Pecan Cookies | |
Nov 30, 2009 - 12:24 AM - by Food Network Fan |
I am going to add these to my baking list for Christmas. They sound really good.
No brag, just fact: these butter-pecan cookies are DA BOMB. | King Arthur Flour - Bakers? Banter | |
1,159 Views | | Bitter Gourd with Egg | |
Nov 23, 2009 - 3:18 AM - by Peter Sams |
1. Cut bitter gourd lengthwise into half.
Remove seeds and inner pulp with a spoon.
Cut into thin slices.
To reduce the bitter taste: Rub well with a good amount of salt and let it sit for 5 minutes, then rinse well to remove salt (Optional: Don't do it if you like it bitter! =D )
Squeeze a little to dry.
2. Heat oil in wok and stir fry chopped garlic and chopped tomatoes
3. Add bitter gourd slices and stir fry over high heat for about 2 minutes.
4. When bitter gourd is almost cooked, pour the beaten egg slowly over the bitter gourd. Stir till the egg is cooked and dry. Serve.
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711 Views | | Holiday baking on the mind? | |
Nov 19, 2009 - 3:22 PM - by CoutureGirly12 |
Hey ya'll,
Anyone baking for the holidays? What are some of your favorite recipes you use?
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1,109 Views | | Artichoke-Sausage Dressing Side Dish For Thanksgiving | |
Nov 11, 2009 - 1:44 PM - by luvstoeat | This recipe can be prepped a day ahead of Thanksgiving which helps save time the day of.
There are more recipes on our Safeway Thanksgiving site Safeway - Low Prices for Thanksgiving
Ingredients:
- 1 loaf (1 1b. 4 oz.) Safeway SELECT® Artisan Pugliese or Como bread
- 2 cups Safeway Chicken Broth
- 1 lb. Italian sausage, bulk or with casings removed
- 1 lb. packaged sliced mushrooms
- 1 cup Ready Pac Packaged Diced Onions
- 2 tsp. poultry seasoning
- 1 cup chopped parsley
- 1 jar (about 14 oz.) marinated artichoke hearts, drained
- 1 cup Lucerne® Grated Parmesan Cheese
- Salt and freshly ground black pepper
Steps:
1. Cut bread into 1-in. cubes and put in a large bowl (Tip A). Add chicken broth and mix to moisten bread; set aside.
2. Add sausage to a 12-in. frying pan over high heat. Cook, breaking sausage into ½-inch lumps, until meat is lightly browned, 3 to 5 minutes. Add mushrooms, onions, and poultry seasoning; reduce heat to medium-high, cover pan, and cook, stirring occasionally, until vegetables are juicy, 8 to 10 minutes. Uncover, turn heat back to high, and cook, stirring often, until juices have evaporated and vegetables begin to brown, about 5 minutes (Tip B). Remove pan from heat.
3. Meanwhile, add parsley, artichoke hearts, and cheese to bread cubes in bowl. Add hot sausage and vegetables; mix well (Tip C). Season to taste with salt and pepper. Spoon dressing into a 9- by 13-in. casserole.
>> Set aside Sausage-Artichoke Dressing, read Step 4 below, then start preparing Creamy Baked Mashed Potatoes.
4. After you’ve removed turkey from oven and rearranged oven rack as directed, put dressing in oven and bake until top is browned and edges are crispy, 25 to 30 minutes. Cover with aluminum foil and set aside.
Per serving: 354 cal., 47% (166 cal.) from fat; 16.6 g protein; 18.4 g fat (7.6 g sat.); 27.6 g carbo (2.4 g fiber); 964 mg sodium; 46.5 mg chol.
What side dish will you be making for Thanksgiving? | |
722 Views | | Crispy Chicken Cutlets | |
Oct 29, 2009 - 4:59 PM - by Bruce1969 |
My recommendation: TRY to use FRESH Parsley and Thyme if possible - it DOES make a difference! The best way to mix these ingredients together is to measure each one into a ziplock type back - this method will allow you to zip up the bag and shake it all up!
Place coating mixture in a shallow dish. You will have something similar to an assembly line: chicken cutlets, then egg mixture, then coating mixture.
Slice each breast length-wise to create 2 cutlets for each breast. Take each cutlet and dip in the egg mixture, then press into coating mixture (press firmly on each side to assure that the coarse breadcrumbs sticks to the cutlet. Shake off excess gently and set aside on a seperate dish. Repeat this process for the remaining cutlets.
In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-High heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 2-3 minutes on each side depending on thickness). Do NOT place cutlets in tinfoil as the heat from the cutlets will moisten the panko breadcrumbs and get soft. Place the cutlets on a paper towel for a minute or so to soak up any grease.
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1,304 Views | | Rodeo Ranch Chicken Salad | |
Sep 18, 2009 - 3:12 PM - by fanoffood | Hang onto your saddle, this salad’s not called ‘Rodeo’ Ranch Chicken Salad for nothing! This salad has a kick!
I hope your tastebuds are ready for a ride, because this salad has it all! It’s complete with chicken breast strips, green onions, tomato, celery, and mozzarella cheese.
Rodeo Ranch Chicken Salad
What You Need
| | bag (10 oz.) salad greens (about 7 cups)
| | | pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
| | | large tomato, cut into wedges
| | | cup chopped celery
| | | cup green onion slices
| | | cup KRAFT Ranch Dressing
| | | Tbsp. KRAFT Original Barbecue Sauce
| | | cup KRAFT Shredded Mozzarella Cheese
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Make It
Toss salad greens with chicken, tomatoes and vegetables in large salad bowl.
Add dressing and barbecue sauce; mix lightly.
Sprinkle with cheese. | |
1,036 Views | | | » Today's Birthdays | |
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