Thursday, December 31, 2009

Baked Brie Appetizer with Pear and Red Onion Chutney

Just in time for the New Year's Celebrations comes this updated version of the basic baked brie appetizer - a delicious Baked Brie Appetizer with Pear and Red Onion Chutney!!

A baked brie appetizer is one of the most versatile appetizers you can serve and is always a party appetizers favorite. Change your toppings with the to include seasonal produce to create a whole new baked brie appetizer suitable for any occasion.

This Baked Brie Appetizer with Pear and Red Onion Chutney is a perfect additon to any holiday party appetizers table - make lots as this baked brie appetizer is so delicous, it will have your guests lining up for more!

Baked Brie Appetizer with Pear and Red Onioin Chutney

Ingredients
2 x 125g packs Rosenborg-Castello® Brie Cheeses
Chutney :
2 x medium red onions - thinly sliced
1-2 tbsp oil
1/4 cup sugar
1 ripe pear - peeled, cored and diced
2-3 tbsp. apple juice
Walnut bread and a few salad leaves to serve.

Method
Preheat oven to 400 F (200 C).
1. Make chutney by gently sauteeing the onion in the oil until soft and transparent - this will take about 10 minutes. Stir in sugar, pears and a little apple juice and continue cooking to soften pears and combine all the ingredients. Remove from heat and cool.
2. Place Brie on a baking sheet and bake for 10 - 12 minutes - until they feel soft when gently pressed on top.
3. Serve Baked brie appetizer with chunks of walnut bread, or artisan crackers and the chutney.

Recipe courtesy Rosenborg-Castello.

For more great baked brie appetizer recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Baked Brie on Foodista

Thursday, December 24, 2009

Paula Deen Meatloaf Recipe

Many of our readers have been requesting a good basic meatloaf recipe, and we are pleased to say that we found what we consider a contender for our Ultimate Meatloaf Recipe with the Paula Dean Meatloaf Recipe.

Paula Deen, the vivacious housewife from Georgia with no formal training in food, has become one of the country's favorite celebrity chefs, and once you try this Paula Deen Meatloaf recipe, you are certain to understand why! Her recipes are easy to follow, use everyday ingredients and taste delicious!

Give your family a break from turkey this Christmas season, and bake up this hearty Paula Deen Meatloaf recipe - but make extras since leftover meatloaf is great as a sandwich the next day!

Paula Deen Meatloaf Recipe

Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Recipe courtesy Paula Deen.

For more great recipes visit www.amateur-chef.net

Meatloaf on Foodista

Monday, December 21, 2009

Bacon Wrapped Water Chestnuts Appetizers

At the Amateur Chef, we LIVE to entertain. Small and intimite dinner parties, cocktail parties and big family gatherings. Lots of adults, and lots of kids! Serving the perfect entree is always a breeze for us - our biggest challenge is to find that perfect appetizer recipe! Not only must they look 'fancy' enough for the adults, but they also need to double as kid's appetizers as well!!

Years ago, we discovered this recipe for Bacon Wrapped Water Chestnuts, an appetizer that not only looks elegant, but is hands-down, THE easiest finger appetizer to make!!

We know you will enjoy this inexpensive and elegant appetizer, and add it to your repetoire of fast and easy appetizer recipes. For other recipes for quick and easy appetizers, go to http://www.appetizersunlimited.com/ or visit our site at www.amateur-chef.net


ENJOY!


BACON WRAPPED WATER CHESTNUTS APPETIZER

2 cans water chestnuts
1 lb. bacon (preferably maple flavored)
Preheat oven to 350 degrees. Lightly fry bacon to remove fat (do not fry crisp - bacon slices should still be limp). Wrap each water chestnut with a half a slice of bacon and secure with a toothpick. Bake on an ungreased cookie sheet 20-30 minutes until bacon is crisp and water chestnuts are hot.

For more great recipes visit www.amateur-chef.net

Bacon & Water Chestnuts on Foodista

Saturday, December 19, 2009

Asiago Cheese Bread Recipes

Asiago Cheese is an Italian cheese that is often interchanged with parmesan or romano cheeses in many traditional recipes, such as this asiago cheese bread recipe.

Asiago cheese comes in a variety of different textures, depending on the age of the cheese - smooth fresh asiago cheese is often sliced and added to sandwiches, whereas aged asiago cheese is often grated and used in soups, salads and pastas.

Asiago cheese is a wonderful accompaniment to a hearty bread, or the perfect main ingredient in homemade asiago cheese bread recipes.

Surprise your family and try something a little different today - don't just make a cheese bread, make this delicious Asiago Cheese Bread Recipe - they will love you for it!

Asiago Cheese Bread Recipes

3 3/4 cups flour
1 envelope active dry yeast
1 1/2 tsp salt
1/4 tsp black pepper
1 tsp sugar
1 1/4 cups milk
2 tblsp butter (preferable unsalted), cut up
1 1/4 cups Asiago cheese, divided
1 large egg
Chopped fresh or dried basil or parsley for garnish

Directions
1) In a large bowl, combine 1-1/2 cups flour with yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir the milk mixture into the flour and mix until smooth. Stir in 1 cup asiago cheese.
2) Gradually add approximately 2 cups flour to make soft dough. Knead with bread mixer or by hand until smooth and elastic, adding flour if needed.
3) Oil a large bowl, add dough, turn to coat. Cover with a clean tea-towel and let rise in warm, draft-free spot until doubled in volume (approx 1 - 2 1/2 hours).
4) Punch dough down and form into 2 equal sized long thin loaves. Spray baking sheet with non-stick coating or coat sheet with cornmeal and place loaves on pan. Cover again and let until doubled (approx 45 min.) Preheat oven to 375.
5) Slash dough across the top in 3 or 4 places, brush with lightly beaten egg and sprinkle top with remaining 1/4 cup asiago cheese, and basil or parsley (if using). Bake for 30-35 minutes or until done and bread sounds hollow when tapped. Cool on rack.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Cheese Bread on Foodista

Friday, December 18, 2009

Emeril Shrimp Scampi Recipe

Shrimp scampi is one of the most popular seafood ingredients in any gourmet dish, and at the Amateur Chef, we are on the search to uncover the world's best shrimp scampi recipe. We have tried Red Lobster Shrimp Scampi (a definate contender) and now this wonderful Emeril Shrimp Scampi recipe, courtesy of the Food Netork.

A hugh plus on the side of this Emeril Shrimp Scampi recipe is that it is an easy to make, light shrimp scampi dish than can quickly be prepared for a weeknight meal, yet the Emeril Shrimp Scampi recipe is sophisticated enough in taste for even your most elegant dinner parties.

If you think you have a contender for the best shrimp scampi recipe, drop us a line. We would love to hear from you!!

Emeril Shrimp Scampi Recipe

Ingredients
1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons Essence, recipe follows
2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic
1 tablespoon capers, crushed
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound cooked linguini
3 to 4 tablespoons chopped fresh parsley leaves
Directions
Toss the shrimp in a medium bowl with the Essence.

Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Emeril Shrimp Scampi Recipe courtesy of the Food Network.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net


Shrimp Scampi on Foodista

Wednesday, December 16, 2009

Caribbean Rum Punch With Pineapple and Orange Juice

The most common of all Island drinks, Rum punch is a party drink well suited to any occasion, and at this festive time of year, a great Caribbean rum punch with pineapple and orange juice is a refreshing and welcome alternative to the heavier eggnog fare normally served.

A good rum punch recipe should be quick and easy to make using a variety of juices, colourful to the eye and pleasing to the palate. Any rum punch recipe can also be made without the rum for a non-alcoholic party drink.

So break from tradition and add a bit of fun and some Caribbean Christmas flair to you holiday gatherings this year with this delicous recipe for Caribbean Rum Punch with Pineapple and Orange Juice!


Caribbean Rum Punch with Pineapple and Orange Juice

1 (46-ounce) can orange juice
1 (46-ounce) can pineapple juice
1 (16-ounce) can cream of coconut
16 ounces of dark rum

Roses Grenadine, for added color and flavor
Fresh seasonal fruit for garnish

Combine all ingredients, except the garnish. Chill. It will make about 16 8-ounce servings. Decorate the punch bowl base with artificial tropical flowers or Christmas poinsettias. Add garnish.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Island Rum Punch on Foodista

Tuesday, December 15, 2009

Paula Deen Fudge Recipe

Paula Deen is a well-known celebrity on the food circuit, as popular for her vivacious personality as she is for her amazing Southern cooking, and there are few recipes as highly requested as the Paula Deen Fudge Recipe.

After taste testing a number of different recipes, we had to agree that the Paula Deen Fudge Recipe is one of the best fudge recipes we have tried. The key to the success of the Paula Deen fudge recipe is to work quickly as the mixture thickens quickly.

With straight forward instructions and a few simple ingredients, this delicious Paula Deen Fudge Recipe is certain to become a family holiday favorite!

Paula Deen Fudge Recipe

Ingredients
3 cups sugar
4 heaping tablespoons cocoa
3 tablespoons light corn syrup
1 cup evaporated milk
6 tablespoons butter, plus extra for buttering dish
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Directions
Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

Recipe courtesy Paula Deen.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Chocolate Fudge on Foodista

Sunday, December 13, 2009

Crab Rangoon Recipe

Crab rangoon are deep-fried dumpling-like appetizers that are commonly served in American-style Chinese cuisine.

Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.

Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!

This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.

Crab Rangoon Recipe

Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.

Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Crab Rangoon on Foodista

Saturday, December 12, 2009

Strawberry Delight Dessert

Strawberry Delight is an easy to make Strawberry whip cream jello dessert created in the Kraft Kitchens, and is one of the classic Kraft holiday desserts most requested by kids and adults alike year after year.

Strawberry Delight is a truly addictive but light finish to any festive meal. This strawberry whip cream jello dessert is one of the easiest holiday desserts to make yet tastes sinfully delicious!! Make lots of this strawberry delight dessert - your guests are sure to be begging for more!

Strawberry Delight Dessert

1-1/2 cups graham wafer crumbs
1/4 cup non-hydrogenated margarine, melted
1-1/2 pkg. (250 g each) Philadelphia brick cream cheese spread (375 g total), softened
2 Tbsp. skim milk
1 cup whipped cream or frozen whipped topping, thawed
2 cups boiling water
2 pkg. (10 g each) Jello strawberry jelly powder
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

Make It!
MIX graham crumbs and margarine; press firmly onto bottom of 13x9-inch pan. Beat cream cheese spread and milk until well blended. Stir in whipped topping. Spread over crust. Refrigerate until ready to use.
STIR boiling water into dry jelly powder in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer.
REFRIGERATE 3 hours or until firm. Store any leftover dessert in refrigerator.

Variation
Substitute 1 pkg. (600 g) frozen whole strawberries, sliced, for the sliced fresh strawberries. Stir into dry jelly powder along with the cold water. Refrigerate 10 to 15 min. or until thickened; spoon over cream cheese layer. Continue as directed.

Recipe courtesy Kraft Canada.

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Strawberry Delight on Foodista

Thursday, December 10, 2009

Delicious Scone Recipes - Blue Cheese with Pear Scone Recipe

Many scone recipes can be rather bland, but blue cheese combined with Pear elevates this basic scone recipe to a delicious new level. With just five ingredients, this easy scone recipe is quick to make and will have family and guests clamouring for more.

Blue Cheese with pear is offered by a select number of different manufacturers, most notably Rosenborg-Castello, as a block of blue cheese blended with pear, cranberries or apricot.

This delicous scone recipe is best served warm with jam or fresh pear slices. These tangy scones make for a perfect brunch, a snack or a delicious dessert.

Blue Cheese Scone Recipe

Ingredients
1 cup (250 mL) self-rising flour
1tsp (5 mL) baking powder
1/4 cup (50 mL) butter
1 pack (125 g) Rosenborg-Castello® Blue Cheese with Pear
1/2 cup (125 mL) milk

Directions
Preheat oven to 200ºC/400ºF

1. Sift flour into bowl with baking powder, rub in butter and crumble in half the cheese.
2. Mix to a pliable dough with milk and divide into 8 and form into round balls. Place onto baking sheet and crumble remaining cheese over top then bake for approx. 15 minutes until cheese is melted and golden on top and dough is cooked through.
3. Serve warm with fresh pear slices or fruit preserve or jam.

Recipe courtesy Rosenborg-Castello.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Basic Scones on Foodista

Wednesday, December 9, 2009

Kraft No Bake Cheesecakes - White Chocolate Toblerone and Raspberry Cheesecake

Kraft no bake cheesecakes are the ultimate in easy to make decadent festive desserts that provide an impressive finish to any holiday meal!

We think you will agree that this White Chocolate Toblerone and Raspberry Philadelphia cream cheese no bake cheesecake recipe is one of the best Kraft no bake cheesecakes offered created by Kraft Kitchens, combining the sweet taste of white chocolate with the tart taste of raspberries. This version of the ever popular Kraft no bake cheesecake has been a hit many times with family and friends in our household. Not only is this no bake cheesecake recipe easy to make, it is sinfully delicious as well!!

Kraft No Bake Cheesecakes - White Chocolate Toblerone and Raspberry Cheesecake

Ingredients:
1 env. (1 Tbsp.) gelatine
1/3 cup warm water
1-1/2 cups Graham wafer crumbs
1/4 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup icing sugar
1 Tbsp. lemon zest
2 bars Toblerone Swiss White Chocolate (100 g each), melted
1 cup whipping cream, whipped
1 cup fresh raspberries

Directions:
SPRINKLE gelatine over warm water; set aside. Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and zest in large bowl with mixer until well blended. Add gelatine mixture and melted chocolate; mix well. Gently stir in whipped cream just until blended. Pour over crust.

REFRIGERATE 4 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with berries just before serving.

To Melt the Toblerone bars, break chocolate bars into pieces; place in medium microwaveable bowl. Microwave on MEDIUM 1 to 1-1/2 minutes or until chocolate is slightly melted; stir until completely melted.

If you cannot find Toblerone white chocolate bars, substitute any white chocolate.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

No Bake Cheesecake on Foodista

Monday, December 7, 2009

Recipe for Ruby Tuesdays Broccoli Salad

Ruby Tuesdays chain of restaurants is well known for their committment to high quality food and their extensive fresh salad bar, and this recipe for Ruby Tuesdays broccoli salad, one of their most popular signature salads, is a wonderful replica of the original restaurant's offering.

With simple instructions and a few pantry staples, this easy to make recipe for Ruby Tuesdays broccoli salad is a healthy and colorful side dish for holiday gatherings or buffet tables. The combination of sweet (sugar) and sour (vinegar) in the recipe for Ruby Tuesdays Broccoli Salad delivers a surprising result that will please even the most discriminating of tastebuds.

Recipe for Ruby Tuesdays Broccoli Salad

INGREDIENTS:
1/3 cup hot water
4 tlbs. sugar
4 tlb. vinegar
1 cup mayo
2 heads broccoli cut into small pieces
16oz sharp cheddar cheese cut up
2 lbs bacon cooked crisp and crumbled
1 medium red onion minced

INSTRUCTIONS
Place broccoli in a bowl.
Dissolve sugar in hot water.
Pour over broccoli
Add remaining ingredients mix well, refrigerate for a couple hours and this recipe for Ruby Tuesdays Broccoli Salad is ready to enjoy!

Recipe courtesy Food Editorials

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Broccoli Salad on Foodista

Sunday, December 6, 2009

Doritos Taco Salad - The Ultimate Taco Salad

For the ultimate Taco Salad, this simple Doritos Taco Salad recipe is certain to take first prize!

A favorite family dish for many years now, our Doritos Taco Salad recipe is easy to make and filling enough to serve either as a main course or a side salad. Double up the Doritos Taco salad recipe and serve on your party buffet table.

No matter which way you serve it, this delicious Doritos Taco Salad recipe is certain to be a hit with children and adults alike.

Doritos Taco Salad Recipe

Ingredients:

lettuce
1 (15 1/2 ounce) can kidney beans, drained (optional)
2 cups grated cheddar cheese (or as much as you want)
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
3/4 cup water
1 (13 ounce) bag plain Doritos (smashed up)
French or Catalina salad dressing
diced fresh tomato

Directions
1) Cook ground beef until no longer pink inside. Add package of taco seasoning and water to beef and prepare according to directions. Cool ground beef mixture.
2) Tear lettuce into bite-sized pieces, toss with salad dressing and place into large bowl or on 4 individual serving plates.
3) Mix ground beef mixture with kidney beans, Doritos, tomato and place on top of lettuce. Top with cheddar cheese.
4) Serve.

Enjoy!

For more great recipes, Chef's tips and tools visit

Nacho Dorito Taco Salad on Foodista

Friday, December 4, 2009

Panini Recipes - Southwest Chicken Salad Panini

Panini, the great Italian sandwich, has gained a loyal following around the world in the past few decades, and with good reason!

Although traditional Italian panini recipes don't necessarily call for the panini to be grilled, the North American versions of most panini recipes almost always grill or toast the panini, and include cheese amongst all the other panini recipes ingredients.

Courtesy of Kraft Kitchens comes one of the easiest of panini recipes that we have found, and these panini sandwich fillings recipes can also be made in advance as a valuable time saver.

Southwest Chicken Salad Panini

Ingredients:
2 cups finely chopped cooked chicken breasts
1-1/2 tsp chili powder
2 Tbsp mayonnaise
2 Tbsp ranch dressing
8 slices Italian bread
1 large tomato, cut into 8 thin slices
4 process cheese slices or cheddar cheese sliced thinly

Directions:
HEAT panini grill to medium-high heat. Mix chicken, chili powder and dressings.
SPREAD 4 of the bread slices with chicken mixture; top with tomatoes and Singles. Cover with remaining bread slices.
GRILL 3 to 5 min. or until sandwiches are golden brown on both sides.
If you don't have a Panini grill, cook in large skillet on medium heat 3 to 5 min. on each side or until sandwiches are golden brown.

Make Ahead:
Chicken salad can be prepared in advance. Store in airtight container in refrigerator up to 2 days. Use to assemble sandwiches just before cooking as directed.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Panini on Foodista

Thursday, December 3, 2009

Oreo Dirt Cake

Oreo Dirt Cake is a super easy, super creamy dessert that both kids and adults will love. Oreo Dirt Cake takes less than 20 minutes to make and will become a family party favorite in no time!

There are many variations on the Oreo Dirt Cake recipe, some using chocolate pudding and some using vanilla pudding, but in all Oreo Dirt Cake recipes one thing remains constant - Oreo Dirt Cake tastes great!!

Oreo Dirt Cake

1 lg. pkg. Oreo cookies
1 lg. Cool Whip
1 c. granulated sugar
8 oz. cream cheese, softened
2 sm. pkgs. vanilla instant pudding
3 c. milk

Crush cookies, place half of them in an oblong dish. Beat cream cheese and sugar until sugar melts. Mix in Cool Whip and pour over cookies. Mix pudding with milk and pour over Cool Whip layer. Place remaining cookies on top and chill overnight or several hours.

To Make an Oreo Dirt Cake for a Children's Party or a Garden Party:
Instead of an oblong, layer as per instructions in a flower pot or children's sand bucket. Garnish the top with gummy worms for kid's party, or silk or candy flowers for a garden party.

Oreo Dirt Cake Recipe courtesy Cooks.com

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Oreo Cookie Dessert Or Dirt Cake on Foodista

Tuesday, December 1, 2009

Best Tiramisu Recipe - Tiramisu Bowl

Tiramisu is one of the most popular Italian cakes for a festive dinner, with the traditional and best tiramisu recipe comprised of lady finger biscuits dipped in espresso, layered with a whipped mixture of egg yolks, mascarpone cheese and sugar and topped with cocoa.

The original Tiramisu recipe has been successfully adapted not only into cakes, but also a number of other easy tiramisu recipe variations including puddings, squares and othe desserts.

This ultra easy tiramisu recipe from the Kraft Kitchens uses pudding, cream cheese and whipped cream instead of egg yolks and mascarpone, but the end result is a delicious, and we think you will agree, Best Tiramisu Recipe adaption out there today!

Best Tiramisu Recipe

Ingredients:
1 pkg. (250 g) Philadelphia brick cream cheese, softened
3 cups cold milk
2 pkg. (4-serving size each) vanilla instant pudding
2-1/2 cups whipped cream, divided
48 vanilla wafers
1/2 cup brewed strong coffee, cooled, divided
2 squares semi-sweet chocolate, grated
1 cup fresh raspberries

Directions:
BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups whipped cream.
LINE 2-1/2-L bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of pudding mixture and half of the chocolate. Repeat all layers.
TOP with remaining whipped cream and raspberries. Refrigerate 2 hours.

Tips:
Substitute
Substitute sliced strawberries for the raspberries.
How to Easily Grate Chocolate
Unwrap chocolate squares, leaving each square on paper wrapper. Microwave on HIGH 10 sec., then begin grating.
Variation
Don't like coffee? Prepare as directed, substituting chocolate milk for the coffee.

Enjoy!

Recipe courtesy Kraft Kitchens.

For more great rcipes, Chef's tips and tools visit www.amateur-chef.net

Tiramisu on Foodista

Monday, November 30, 2009

Quiche Lorraine Recipe

Quiche Lorraine is probably the world's best known classic French quiche recipe, but quiche Lorraine actually originated in Germany in the medieval kingdom of Lothringen, which the French later renamed Lorraine. The word ‘quiche’ itself is derived from the German word ‘Kuchen’, meaning cake.

The original Quiche Lorraine recipe was a pie with an egg, cream and smoked bacon filling, but no cheese. Only later was cheese was added to Quiche Lorraine. Our North American version of the Quiche Lorraine recipe uses onions, but the additon of onion to Quiche Lorraine actually makes it a Quiche Alsacienne.

Today, Quiche Lorraine is served throughout France and the current French version of Quiche Lorraine does include cheese (either Emmental or Gruyère), but unlike the version served in North America, the bacon is cubed, no onions are added and the custard base is thicker.

Classic Quiche Lorraine Recipe
Courtesy of The Canadian Living Test Kitchen

Quiche Lorraine is a menu workhorse. You can even freeze it to rewarm when needed.

Crust:
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) lard or cold butter, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water

Filling:
6 slices bacon
1 onion, finely chopped
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
4 eggs
1/2 cup (125 mL) milk
1/4 cup (50 mL) 6% cream
2 tbsp (25 mL) dijon mustard
3/4 cup (175 mL) shredded Gruy? cheese

Preparation:
In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or enclose in heavy-duty foil or resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed pastry stand at room temperature for 15 minutes before rolling.)

On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.

Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.

In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture.

Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Quiche Lorraine on Foodista

Saturday, November 28, 2009

Rutabaga Oka Soup

The rutabaga is a root vegetable that is a cross between the cabbage and the turnip. The rutabaga is believed to have originated in Scandinavia or Russia, introduced to England in the 1700's (although records as early at 1669 mention the rutabaga) and came to North America in the early 1800's.

During World War 1, the rutabaga kept large parts of the German population alive after grain and potato crops failed, and gained a reputation as a 'famine food'. The rutabaga still unjustly retains this bad reputation to this day.

The beta carotene rich rutabaga looks very much like the turnip, with yellow-orange flesh and ridges at its neck, and has a delicate sweetness and flavor reminiscent of both cabbage and turnip.

One of our favorite Rutabaga recipes combines rutabaga with Oka cheese for a hearty and healthy meal on a cold winter's night. Not only is this Rutabaga recipe rich in nutrients, is is also surprising easy to make and tastes wonderful as well!

Rutabaga Oka Soup

Ingredients
1 tblsp (15 ml) butter
1 onion, chopped2 cloves garlic, chopped
4 cups (1 L) peeled and diced rutabaga (or turnip)
1 cup (250 ml) peeled and diced celeriac
4 cups (1 L) chicken broth
2 sprigs fresh thyme
Salt and freshly ground pepper to taste
1 cup (250 ml) milk
1 apple, peeled and quartered
1/4 cup (60 ml) unsweetened apple juice
3 oz (90 g) Oka, gouda, mild, medium or old cheddar, or slices of brie cheese

Directions:
1) In large saucepan over medium-high heat, melt butter ans saute onion and garlic with rutabaga and celeriac.
2) Add chicken broth and thyme. eason generously and bring to boil. Simmer over low heat for 20 minutes.
3) Meanwhile, in a blender, blend apple and apple juice. Heat and reserve for serving.
4) Remove thyme sprigs and puree soup with a handheld blender or regular blender. Add milk while blending
5) Ladle soup into bowls and garnish with a drizzle of apple puree, diced cheese and a few leaves of thyme.

Enjoy!

Rutabaga Recipe courtesy All You Need Is Cheese magazine.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Creamed Rutabagas on Foodista

Friday, November 27, 2009

How to Cook Prime Rib

There is no roast quite as legendary as Prime Rib, but many people are afraid to serve this premium cut of beef since they are not sure how to cook prime rib properly. Prime rib roast cooking times vary based on the desired doneness, but for the perfect prime rib, cook to medium rare (although these cuts will remain tender even when cooking roast prime rib to well done). A basic guidline for prime rib roast cooking times is detailed below.

For an easy but great tasting prime rib recipe, simply season the prime rib with salt and freshly ground black pepper before roasting. If you are looking for something a little more adventureous, try one of the two Prime Rib Seasoning suggestions below (check back later for some great rotisserie recipes in our upcoming Prime Rib series).


Prime Rib Roast Cooking Times:
Doneness......Roasting Time..Internal Temp..Temp after Standing
Medium rare...... 22............... 140F (60C).......... 145F (63C)
Medium........... 25................ 155F (68C) ......... 160F (71C)
Well-Done........ 30................ 165F (74C)...........170F (77C)
Roasting time is calculated per pound (500g) of meat. Based on a minimum Prime Rib Roast weight of 4 lb (2 kg) .
Use an instant read digital meat thermometer to take the guesswork out of prime rib roast cooking times.


Prime Rib Roast cooking instructions:
1) Place roast, fat-side-up on rack in roasting pan.
2) Season roast; insert meat thermometer into centre of roast avoiding fat or bone, or check periodically with digital meat thermometer.
3) Cook, uncovered, in 325F (160C) oven to desired doneness.4) Remove Prime Rib roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise an additional 5F (3C) and to allow juices to set.


Seasoning for Prime Rib:

Lemon Pepper Rub
Season prime rib roast with salt and pepper. Combine finely grated rind from 1 lemon, 4 minced garlic cloves, 1 tblb (15 ml) each salt and freshly ground pepper and rub over roast. Follow prime rib roast cooking instructions above.

Herb and Mustard Rub
Cut slits all over roast and insert garlic slivers into slits. In small bowl, combine 1/4 cup (50ml) grainy Dijon mustard, 3 tblsp (45 ml) chopped fresh thyme and 2 tblsp (30 ml) each shopped fresh rosemary and vegetable oil. Spread over roast. Follow prime rib roast cooking instructions above.


Enjoy!

For more great recipes, Chef's tips and tools, visit http://www.amateur-chef.net/

Prime Rib on Foodista

Wednesday, November 25, 2009

Sacher Torte

Sacher Torte, the Austrian chocolate layer cake spread with apricot jam and covered with a shiny glaze of dark chocolate, was invented by Franz Sacher in 1832 and has become one of the most famous and well-known of all Viennese pastry specialties.

The trademark for the Original Sacher torte was registered by the Hotel Sacher, and the Sacher Torte recipe is still a well-kept secret today. The Original Sacher torte is still only made in two places, Vienna and Salzburg, where, by law, they are permitted to write the name 'Sacher' on the cake, and then is shipped to locations around the world. The only place where you can find the Original Sacher Torte outside of Austria, is in the Sacher shop of Bolzano, Italy.

There are many imitations of the original sacher torte recipe, and since imitation IS the highest form of flattery, this wonderful adaptation of the Sacher Torte recipe would surely have pleased even Franz Sacher!

Sacher Torte

Ingredients:
4 1/2 oz unsalted butter, melted
1 cup icing sugar
1 tsp vanilla
6 large egg yolks
6 large egg whites
4 1/2 oz chocolate, melted
1/2 cup granulated sugar
1 cup all purpose flour
1 1/2 cups apricot jam, warmed with 1 tblsp water and sieved

Glaze:
10 1/2 oz chocolate, chopped
1 cup sour cream

Preheat oven to 350F.Grease a 10-inch springform pan and line with parchment paper (or use 2 8-inch pans).
In a bowl, stir together the butter, icing sugar and vanilla. Beat in the egg yolks and then the chocolate.
In a a different bowl, beat egg whites until peaks start to form. Gradually add the sugar, and beat until stiff. Fold egg/sugar mixture into the chocolate mixture. Sift the flour over this mixture and lightly but throughly fold in. Pour into cake pans.
If baking in 1 springform pan, bake about 50 minutes, or until skewer inserted in center of pan comes out clean. If baking in 2 pans, bake about 30 minutes, or until skewer inserted in center of pans come out clean.
Leave to cool in pans.
Remove and place 1 cake on cake plate (If only 1 cake baked, divide the cake in equal halves horizontally through the middle of the cake) and spread with some jam. Place the 2nd cake or 2nd layer on top, and spread with the remainder of the jam over the entire cake.Ice the entire cake with chocolate glaze.

To make the glaze, melt the chocolate over a pot of hot (not boiling) water. Stir in the sour cream and spread quickly over the entire cake.

Serve Sacher Torte with unsweetened whipped cream.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Sachertorte on Foodista

Tuesday, November 24, 2009

Spaetzle

Spaetzle is a type of noodle commonly eaten in Germany, as well as Austria. Although the exact geographic location of the origin of spaezle is not known, (various regions claim to be the originators of the spaetzle noodle), Spaezle has been mentioned in documents dating back to 1725. Medieval drawings are also believed to illustrate the spaetzle noodle, which would place it at an even earlier date.

Today, the estimated annual commercial production of spaetzle produced in Germany (not including homemade spaetzle) exceeds 40,000 tons.

Spaetzle dough is very easy to make, consisting of only a few ingredients, and is routinely served as a side dish in individual households in Germany. Homemade spaetzle are commonly irregularly shaped, and can be formed as small button or lump noodles, large thick noodles, or long thin noodles.This spaetzle recipe uses only 4 main ingredients, and pairs as well with Jaeger Schnitzel or Weiner Schnitzel in a mushroom sauce as it does with a hearty beef stew.

Spaetzle

2 2/3 cups all purpose flour
4 eggs
1/2 tsp salt
1 1/2 - 1 3/4 cups water and milk mixed (1 cup milk & 1/2-3/4 cup water)
Salt & Pepper to taste
Melted butter & parsley to finish

Sift dry ingredients into bowl. Beat together liquid ingredients. Make a well in the flour, add liquid and beat to a smooth batter quite vigourously till small bubbles form. Let sit 1/2 hour.

Bring water to a boil, add salt and flick pieces of bater into water, or use a special spaetzle maker, potato ricer, food mill or coarse grater. When noodles rise to the top, remove, rinse and drain.

Toss with melted butter and parsley, and season to taste with salt and pepper.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Herbed Spaetzle Iii on Foodista

Sunday, November 22, 2009

Homemade Eggnog

There is nothing more traditional for the holidays than a thick and creamy glass of homemade eggnog on a crisp winter's night. If you aready have found your perfect old fashioned eggnog recipe, you know it is just as delicious whether you imbibe on a traditional alcoholic homemade eggnog version or choose to make a non alcoholic eggnog recipe that even the kids can enjoy.

Our favorite recipe for homemade eggnog can be served with or without alcohol, and can be made up to 3 or 4 days ahead of time.

Homemade Eggnog

Ingredients
6 eggs
½ cup (125 ml) sugar
4 cups (1 L) milk
2 tsp (10 ml) vanilla extract
½ cup (125 ml) brandy (optional)
2 cups (500 ml) whipping cream
Ground nutmeg

Method
In a large heavy saucepan, beat eggs and sugar until well blended. Gradually stir in milk. Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat a spoon, about 25 minutes. Pour custard into a large bowl. Stir in vanilla and brandy. Chill bowl in ice water for a few minutes, stirring occasionally. Cover and refrigerate at least 3 hours or overnight.
To serve, beat whipping cream until soft peaks form. Gently fold whipped cream into custard. Sprinkle lightly with nutmeg. Either keep eggnog refrigerated or place bowl on a bed of ice. Serve within 2 hours. Makes 16 - 1/2 cup (125 mL) servings.

For a hint of holiday spirit, add dark rum instead of brandy when serving.

Tip Homemade Eggnog can be prepared ahead of time. It can be kept, covered, 3 to 4 days in the refrigerator. Whisk eggnog before serving.

Enjoy!

Recipe courtesy Eggs Recipes, Egg Farmers of Canada.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Saturday, November 21, 2009

Vegetable and Blue - Samosa Recipe

The samosa is believed to have originated in Central Asia prior to the 10th century, and has been served as a popular snack in South Asia for many centuries. Today's modern version of the samosa has evolved through numerous modifications to the traditional samosa recipe, with many health-conscious people now opting to go with a lighter baked samosa recipe instead of the traditional deep frying method.

This more traditional but updated version of the samosa recipe combines spicy vegetables with blue cheese for delicious starter, a filling main course or a delicious snack.

Vegetable and Blue Samosa Recipe

Ingredients:
7 oz (200 g) sweet potato, peeled and diced
1/2 medium red onion, diced
2 cloves garlic, finely chopped
1-2 tblsp sunflower oil
1 tsp cumin
Black pepper
2-3 tblsp frozen peas, dethawed
6 1/4 oz (175 g) blue cheese, broken into medium sized pieces
Small bunch coriander
4 sheets filo pastry
Oil for frying
Mango Chutney for serving

Directions:
1) Heat oil in frying pan and gently cook the onions, sweet potato and garlic until soft, stir in cumin and pepper and then drain on paper towel.
2) When cooled combine with peas, crumbled blue cheese and a little chopped coriander. Spread out the filo pastry and cut the sheets in half down their length, and stack the strips on top of each other.

To form the Samosa:
Place one eighth of the mixture on the filo strip off centre (to the left) approx. 2.5 cm (1 inch) from end of pastry nearest you.
Fold over right hand corner of pastry to cover filling. Fold over wrapped filling to give a triangular shape.
Continue folding down the pastry strip, ensuring points are tucked in to avoid filling seepage. Seal the final fold with a little water.

3) Continue with remaining filo and filling until all samosas are formed. Heat oil in a pan and gently fry the samosas a few at a time, turning occassionally until the pastry is puffed and golden. Keep warm while remainder are cooked then serve garnished with fresh coriander and mango chutney.

Enjoy!!

Recipe courtesy Rosenborg Castello Cheese and Arla Foods Inc.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Thursday, November 19, 2009

Sweet Potato Marshmallow Casserole

Any good chef knows that a fabulous meal isn't just about the meat - creative side dishes can make or break a meal, so we set out to find some delicious and inventive side dishes for a festive dinner and found this sweet potato casserole with marshmallows recipe.

We admit that at first, we thought that a 'sweet potato casserole with marshmallows recipe' was a bit of a stretch on the 'unusual' theme, but after trying this delicious Sweet Potato Marshmallow Casserole from the kitchens of Emeril Lagasse, we were converts!

Sweet potatoes pack a healthy punch, and the marshmallows add just the right amount of 'sweet' to really make this sweet potato marshmallow recipe really work. Even the kids will love it!!

Sweet Potato Marshmallow Casserole

3 ½ to 4 pounds fresh sweet potatoes, scrubbed well
¼ cup light brown sugar
¼ cup evaporated milk or heavy cream
2 tablespoons unsalted butter, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
Pinch ground mace
Pinch ground cloves
¼ cup finely chopped toasted pecans
3 cups miniature marshmallows

Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour.
Set aside until cool enough to handle.
Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.)
In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth.
Spoon the mixture into the prepared pan and sprinkle with the chopped pecans.
Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes.
This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.
Makes 8 to 10 servings

Recipe courtesy Emeril Lagasse and Martha Stewart Omnimedia, Inc.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Wednesday, November 18, 2009

Strawberry Trifle Recipe

Berries truly are the superfoods of our generation, and incorporating any variety of berries into delicious desserts, as Emeril Lagasse did in his Strawberry Trifle Recipe, is the best way to ensure your entire family benefits from these antioxident rich fruits!

A festive trifle can't be beat as the finishing touch after a delicious meal, and although this Strawberry Trifle recipe takes a bit of time to prepare, the end result is well worth it and will have your guests begging for your strawberry trifle recipe!

Strawberry Trifle Recipe, courtesy Emeril Lagasse, 2003

Ingredients
1 1/2 quarts fresh strawberries, rinsed, patted dry, hulled and sliced
3 tablespoons granulated sugar
3 tablespoons plus 2 teaspoons Grand Marnier, (or other orange-flavored liqueur, or orange juice)
1 teaspoon orange zest, finely grated
Prepared Lemon Pound Cake (10 to 12 ounces - store bought or your own homemade), crusts trimmed and sliced 1/2-inch thick
Vanilla Pastry Cream (recipe below)
1 1/4 cups heavy cream
1 tablespoon confectioner's sugar
Bittersweet chocolate shavings, garnish

Vanilla Pastry Cream
2 cups whole milk
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
4 large egg yolks
1/4 cup cornstarch, sifted

Cooking Directions
Trifle
In a large bowl, combine the strawberries, sugar, 3 tablespoons of the Grand Marnier, and the orange zest. Stir to combine and let sit for 15 to 30 minutes.
Cut the cake to fit in an even layer across the bottom of an 8 1/4-inch footed trifle bowl, or in a large, decorative bowl with straight sides. Spoon one-third of the berries and their juice over the cake, spreading evenly to the edges and allowing the juice to soak into the cake. Top with one-third of the pastry cream (recipe below), and repeat layering, ending with pastry cream. Cover with plastic wrap and refrigerate until well chilled, 2 to 3 hours.
In a medium bowl, beat the cream until frothy. Add the confectioner's sugar and remaining 2 teaspoons of Grand Marnier and beat until peaks form.
Unwrap the trifle and spread the whipped cream evenly across the top. Garnish the top with chocolate shavings and serve.

Vanilla Pastry Cream
In a medium, heavy saucepan, combine the milk, cream, sugar, vanilla bean pods and seeds. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain into a clean container. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours, before using.

Strawberry Trifle Recipe courtesy of Emeril Lagasse, 2003

Monday, November 16, 2009

Blueberry Cobbler

Wild blueberries are packed with flavor and healthy nutrients, and what better way to serve up one of the world's greatest 'superfoods' than in a delicious old-fashioned Blueberry Cobbler.

This simple blueberry cobbler recipe is easy enough to make for an everyday dessert yet is also perfect to serve as the finishing touch to a lavish home-made Thanksgiving dinner. Blueberry Cobbler is a perennial favorite for traditional holiday feasts, so be certain to make extras for anyone who asks for that second piece!

Blueberry Cobbler

Ingredients
1 1/2 cup flour
1/2 teaspoon salt
5 tablespoons frozen butter, cubed
1/4 cup frozen shortening, cut into large chunks
5 tablespoons ice water
4 cups blueberries (preferably wild)
4 tablespoons butter, diced
2 cups sugar

Directions
Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.
In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use.
Roll out the pastry into a large sheet, approximately 20 x 12. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.
Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry.
Place in preheated oven and immediately reduce heat to 425 degrees. Bake for 45 minutes, until dough is golden brown and berry juice bubbles up.
Serve with warm vanilla ice cream.

Recipe Courtesy of Julie Brennan, Cooking Live

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.com/

Sunday, November 15, 2009

Favorite Stromboli Recipes

After taste-testing many different Stromboli recipes and being only mildly pleased with the end result, we finally found what is now one of our favorite Stromboli recipes from the kitchens of Emril Lagasse.

Stromboli is a type of Italian bread-dough turnover that is filled with a variety of cheeses, Italian meats or vegetables, similar to calzone. But what exactly is the difference between Calzone and Stromboli? The common misconception is that calzones have ricotta or marinara and strombolis do not. In in actual fact, the ingredients for both calzones and strombolis can be the same, as the ingredients are at the discretion of the chef. The difference lies in the fact that stromboli are rolled into an oblong loaf, similar to a burrito, and a calzone is a pocket of dough filled with the ingredients of choice.

Favorite Stromboli Recipes, Recipe courtesy Emeril Lagasse, 2003

Ingredients
Basic Pizza Dough, recipe follows, or use store-bought pizza dough
1/2 pound hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated Parmesan

Directions
Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Use as directed.

Recipe courtesy Emeril Lagasse, 2003

Enjoy!!

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Friday, November 13, 2009

Ice Cream Cone Cupcakes

For a great kid-friendly dessert, or in lieu of a birthday cake for a children's party, why not try these creative Ice Cream Cone Cupcakes? But don't let their name fool you - ice cream cone cupcakes are just as popular with the adults as they are with children.


Although this recipe for ice cream cone cupcakes, courtesy of the 2010 Milk Calendar, is for 12 chocolate-only flavored ice cream cone cupcakes, we have included instructions to change the basic recipe to vanilla ice cream cone cupcakes if you don't like chocolate, or so you can mix and match your flavors and serve a variety of both chocolate and vanilla ice cream cone cupcakes.


Ice Cream Cone Cupcakes


12 flat-bottomed ice cream cones
3/4 cup (175 ml) granulated sugar
1/2 cup (125 ml) unsweetened coca powder
1 cup (250 ml) milk
1 egg
1/2 cup (125 ml) butter, melted
2 tsp (10 ml) vanilla
1 3/4 cups (425 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt


Chocolate Icing:
3/4 cup (175 ml) semisweet chocolate chips
2 tblsp (30 ml) milk
1/4 cup (50 ml) sour cream (not fat-free)
Sprinkles or other candies


Directions:
1) Preheat oven to 350F (180C). Cut 12 strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.
2) In a large bowl, whisk together sugar and cocoa; gradually whisk in milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.
3) Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre of cupcake comes out clean. Cool completely in pan on rack.
4) Icing: In a microwave-safe bowl or measuring cup, combine chocolate chips and milk. Microwave on medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.
5) Spread icing over cooled cupcakes and decorate with sprinkles as desired.

Variation:
To make vanilla flavored Ice Cream Cone Cupcakes, omit cocoa powder, decrease sugar to 2/3 cup (150 ml), increase vanilla to 1 tblsp (15 ml) and the flour to 2 cups (500 ml).
To make vanilla icing: Beat 1/4 cup (50 ml) softened butter, 2 tblsp (30 ml) milk, 1 tsp (5 ml) vanilla and 1 1/2 cups (375 ml) icing sugar until fluffy, adding a little more milk if necessary to thin.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Thursday, November 12, 2009

Nova Scotia Seafood Chowder

Every coastal area offers their own regional Seafood chowder recipe, the most well-known being clam chowder which can be either cream-based (New England Clam Chowder) or tomato-based (Manhattan Clam Chowder), but don't limite yourself to just these two chowders - there are many other delicious seafood chowder recipes to experiment with, such as this Nova Scotia Seafood Chowder.

Nova Scotia Seafood Chowder is a velvety smooth seafood chowder with a classic Maritime flavor that is ready to customize with your favorite fish or seafood. This simple seafood chowder is quick and easy to make, but doesn't skimp on taste!!

Nova Scotia Seafood Chowder

Ingredients
2 cups (500 ml) lobster meat
1 lb (500 g) fish fillets (haddock, cod, halibut, etc.)
1/2 cup (125 ml) onions, chopped
1/4 cup (50 ml) butter or margarine
2 Tbsp (25 ml) all-purpose flour
4 cups (1 L) potatoes, peeled & diced
1 cup (250 ml) water
1 lb (500 g) scallops
4 cups (1 L) 10% cream
3 cups (750 g) milk
1 tsp (5 ml) salt
pinch white cayenne pepper
1 lb (500 g) mussels or clams, steamed shucked

Method
1) If frozen, thaw lobster reserving the lobster liquor. Remove any bits of shell or cartilage and cut into bite-size pieces. De-bone fish fillets and cut into 1-inch (2.5cm) pieces. Set aside.
2) In a heavy saucepan, sauté onions in butter until tender. Stir in flour and cook for 1 minute. Add potatoes and enough water to cover and bring to a boil, cook until tender. Add fish, scallops, and simmer for 5 minutes, stirring once or twice. Add cream, milk, lobster, lobster juice, mussels and seasonings. Heat gently and serve.
3) Makes 12 servings.

Recipe compliments of Taste of Nova Scotia.

For more great recipes, Chef's tips and tools visti www.amateur-chef.net

Tuesday, November 10, 2009

Watergate Salad

Watergate salad, also known as Pistachio salad, Hawaiian Surprise or Pistachio Delight, is a sweet dessert salad developed by Kraft Foods in the 1970's. Watergate Salad is similar to Ambrosia Fruit Salad, since both recipes use canned fruit or fruit cocktail and/or mandarin oranges, mini marshmallows and whipped cream, and both are quick and easy to prepare.

So, how did Watergate Salad get its name? The answer to that question still remains a bit of a mystery. A Kraft Foods representative advised that Kraft developed the recipe for their Pistachio Pineapple Delight in 1975, however, they never referred to their salad as Watergate Salad until consumers started to request the recipe by that name. Some believe that a Chicago food editor renamed the pistachio salad as Watergate Salad in order to spark interest in her column when she printed the recipe. Others believe it's linked to the infamous American political scandal while still others attribute it to the Watergate Hotel. Despite the debate, the one thing everyone does agree on is that the Watergate Salad recipe is simply delicious!

Whether served as a dessert or a holiday dinner salad, Watergate Salad is sure to be a hit with the adults and children alike.

Watergate Salad

Ingredients:
2 cups JET-PUFFED Miniature Marshmallows
2 pkg. (4-serving size each) JELL-O Pistachio Instant Pudding
2 cans (14 fl oz/398mL each) crushed pineapple in juice, undrained
1 cup chopped pecans
3 cups thawed COOL WHIP Whipped Topping

Directions:
COMBINE marshmallows, dry pudding mix, pineapple and nuts in large bowl.

STIR in Cool Whip. Refrigerate 1 hour.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Monday, November 9, 2009

Recipes for Swiss Chard - Swiss Chard with Orange and Bacon

Swiss Chard is a leafy green with a slightly bitter taste, similar to kale, and is very popular among Mediterranean cooks. Swiss chard is so called to distinguish it from French spinach varieties by 19th century seed catalogue publishers.

Although it is the leaves of the Swiss Chard that are eaten, Swiss Chard actually hails from the same species as the garden beet, which is cultivated for its edible root, not its leaves.

Typically, most recipes for Swiss Chard cook or saute mature leaves and stalks, but if the plant is young and tender, you may want to try adding swiss chard raw to salads for a distinctive Mediterranean flavor.

This is one of our favorite recipes for Swiss Chard, courtesy of Home Made Simple, and is the perfect light accompaniment for any meal.

Swiss Chard with Orange and Bacon

INGREDIENTS
2 lbs (907 g) Swiss or red chard, tough stems discarded and leaves coarsely chopped
4 slices lean bacon, diced
Zest of 1 orange, finely grated
1 cup (250 ml) freshly squeezed orange juice
2 tblsp (30 ml) unsalted butter
Salt and fresh ground black pepper, to taste

DIRECTIONS
In a large pot of boiling salted water, cook the chard about 3 minutes, until bright green and tender. Drain, squeezing out any excess water from the leaves.
In a skillet, cook bacon over medium heat until crisp, about 5 minutes. Transfer bacon to a plate. Pour the orange juice into the same skillet. Bring to a boil. Cook, stirring occasionally, until mixture is reduced and slightly thickened, about 4 minutes.
Turn off heat. Stir in butter or margarine, orange zest and chard.
Season to taste with salt and pepper. Transfer to a serving dish, top with diced bacon and serve.

Tip: To make this dish vegetarian friendly, simply substitute a soy-based product for the lean bacon. Look for soy bacon or tempeh bacon in the natural foods refrigerated section of your local grocery or specialty store.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Saturday, November 7, 2009

Philadelphia Cream Cheese No Bake Cheesecake

The Kraft Kitchens recipes collection offers a wide variety of cheesecake recipes using Philadelphia cream cheese, but one of our all-time favorites is this wonderful Philadelphia Cream Cheese No Bake Cheesecake that delivers all the creamy deliciousness of cheesecake without all the time and fuss.

For a great Philadelphia cream cheese no-bake cheesecake recipe that won't disappoint, give this quick and easy recipe a try. But don't be afraid to change-up your ingredients - try replacing the strawberries with raspberries or a mix of both for a delightful Chocolate-Summer Berry Philadelphia Cream Cheese No-Bake Cheesecake!

Chocolate-Berry Philadelphia Cream Cheese No-Bake Cheesecake

2 squares semi-sweet chocolate
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip Dips Chocolate
1 Oreo Pie Crust (6 oz)
1-1/2 cups halved strawberries

MICROWAVE chocolate in small microwaveable bowl on high 1 min; stir until chocolate is completely melted. Set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Friday, November 6, 2009

Grilled Lobster Tails

Grilled lobster tails are the perfect gourmet entre for any occasion, and contrary to popular myth, grilling lobster tails is actually very easy to do.

Follow our simple instructions on how to cook lobster tails for guaranteed perfect grilling results every time. Using a sharp knive or chef's scissors, cut the lobster tails in half lengthwise and open the shell butterfly-style to expose as much of the lobster meat as possible. Marinate the lobster tails in either the butter marinade or Caribbean marinade recipes below, and grill.

The secret to cooking lobster tail on grill is to make certain you don't overcook your lobster. When grillng lobster tails, once the shell is red and the lobster meat is white or opaque, it is ready to serve. Always remember that just like any other meat, grilled lobster tails will still keep cooking once you remove them from the heat.


Grilled Lobster Tails with Garlic Butter Marinade

2 8-10 oz lobster tails
4 tbsp butter
1 garlic clove, minced or crushed
1 tblsp freshly squeezed lemon juice
salt and pepper

Melt butter in a small saucepan on stove. Remove from heat and add garlic to warm butter. Add freshly squeezed lemon juice and mix well.
Using a brush, thoroughly baste the flesh side of the tails with the butter-garlic mixture.
Heat BBQ grill to medium-high. Lightly salt and pepper lobster tails, and place tails, flesh side down, on hot grill for 4 to 5 minutes or until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the shell is red and lobster meat is firm and opaque. Do not overcook!


Grilled Lobster Tails with Caribbean Marinade

2 8-10 oz lobster tails
2 tblsp diced green onions
2 garlic cloves, crushed
4 tplsp olive oil
1 tsp sea salt
freshly ground pepper, to taste
1 tsp dried thyme,
1 cup pineapple juice,
1 cup white wine.

Combine ingredients in shallow dish. Add butterflied lobster tails and marinade in the fridge for approximately 1 hour, turning every 15 minutes.
Heat BBQ grill to medium-high. Place lobster tails, flesh side down, on hot grill for 4 to 5 minutes or until light grill marks show. Flip the lobster tails to shell side down. Baste with marinade several times during the next 3 to 6 minutes until the shell is red and lobster meat is firm and opaque. Do not overcook!


Enjoy!!


For more great recipes, Chef's tips and tricks visit www.amateur-chef.net

Wednesday, November 4, 2009

Lipton Onion Soup Recipes

Easy to make Lipton onion soup recipes, such as our easy recipe for Aggie's Rice, can be invaluable weeknight time savers for busy families, but Lipton onion soup can also be added as a flavor enhancer flavor to many recipes that can typically taste bland.

Kick up the flavor of your meals by adding this 'secret ingredient' - meatloaf made with Lipton onion soup mix and Lipton onion soup burgers are favorites in our household. Simply add 1/2 to 1 package of dry Lipton onion soup to your recipe and continue as directed.

If you are looking for a new idea for roasting or baking potatoes, try one of our easiest Lipton onion soup recipes: cut your potatoes into chunks or wedges, place in a plastic bag, drizzle with vegetable oil, add a package of dry Lipton onion soup and shake until coated. Place in single layer on foil covered cookie sheet and back in 350F oven for 30-45 minutes, or until done.

Of course, even our easy Campbell Chicken Rice Casserole uses Lipton onion soup as a flavor enhancer.

The next time you are out shopping, pick up a few packages of Lipton onion soup and experiment by adding it to almost any type of meat, meatloaf, ground beef or meatballs for a quick and easy flavor enhancer.

Tuesday, November 3, 2009

Campbell Chicken Rice Casserole

Easy to make chicken rice casseroles can be virtual life-savers for those of us with full time jobs, kids and busy weeknight schedules, so our Campbell Chicken Rice Casserole arrives just in time to ease the pressure, especially as we head into the hectic holiday season.

Our easy to make, but tender and tasty Campbell Chicken Rice Casserole uses only 6 pantry staple items, and takes only a few minutes of prep-to-oven time. Pop your chicken rice casseroles into the oven and you easily free up an hour or so to devote to one of your many time-consuming jobs.

Campbell Chicken Rice Casserole

1 can (10 oz) cream of mushroom soup
10 oz milk
2/3 of a 10 oz can of mushrooms with liquid
1 envelope onion soup mix
4 small chicken breasts
3/4 cups uncooked rice

Heat over to 350F.
Blend soup & milk, reserving 1/2 cup of the mixture.
Sire together remaining soup mixture, uncooked rice, mushrooms with liquid and 1/2 onion soup mix.
Pour into greased baking dish.
Arrange chicken breasts on rice mixture.
Pour reserved soup mixture over chicken.
Sprinkle remaining onion soup mix on top.
Cover and bake 1 hour.
Uncover and bake 15 minutes longer.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Sunday, November 1, 2009

Oven Baked Pork Chops

Although there are many different ways to cook pork chops, some methods are better than others to ensure tender and moist pork chops every time.

At the Amateur, we generally suggest oven baked pork chops over grilled pork chops, as the grilling method tends to dry out and toughen your meat. If you do prefer to use your grill over the oven, then marinating pork chops for grilling will help to tenderize the meat and deliver tasty and moist pork chops every time. And don't forget to use an instant read thermometer to reduce the risk of over or undercooking your pork chops.

Our recipe for Oven Baked Pork Chops is one of the easiest to make recipes in our collection - the combination of vinegar and apple juice works as a tenderizer for moist pork chops every time, and the mustard and brown sugar adds just the right sweet and tangy taste.

Oven Baked Pork Chops

1 tsp hot mustard
1 cup bread crumbs
1/2 cup brown sugar
1/4 cup vinegar
1 1/4 cups apple juice
4 centre cut pork chops, fat removed

Place pork chops in baking pan. Combine sugar, crumbs, mustard, vinegar and 1/4 cup apple juice. Spread this mixture over chops with the remaining juice. Bake covered in 325F oven for 3/4 hour. Uncover and continue to bake another 15 minutes.

Enjoy!

For more great recipes, Chef's tips and tools, visit www.amateur-chef.net

Saturday, October 31, 2009

Classic Martini Recipe

While there are many modern variations of martini recipes, such as the apple martini, the mango martini, the chocolate martini and the dirty martini (we even uncovered recipes for a lemon meringue martini and a gin cumumber martini!!!), the classic martini recipe uses gin and vermouth, garnished with an olive.

Dubbed the 'King of Cocktails', the classic martini is an approximate ratio of four ounces gin to one ounce dry vermouth, although some prefer less vermouth, about a five or six to one proportion of gin to vermouth.

Contrary to the method made popular by the fictional super-spy, James Bond, who asked for his martinis to be shaken, not stirred, many bartending schools insist that using a cocktail shaker will dull the taste of the vermouth, and traditional cocktail mixology dictates that the best martini recipes are always stirred and never shaken.

The ingredients for the classic martini are mixed together then strained and served straight up (without ice) into a chilled martini glass, and garnished with a green olive.

Classic Martini Recipe

Ice cubes
2 1/2 measures gin
1 measure dry vermouth
1 green olive

Mix all ingredients together, and strain into a chilled martini glass.

Enjoy, but enjoy responsibly!

For more great cocktail ideas, recipes, Chef's tips and tricks visit http://www.amateur-chef.net/

Thursday, October 29, 2009

Award Winning Chili Recipe

With the cooler days and nights upon us, we tend to gravitate towards warm and hearty meals, so on these crisp fall evenings, anyone dropping by our house will inevitebly find a huge pot simmering in our kitchen, filled to the brim with our Award Winning Chili recipe.

We have heard many people claiming to have winning chili recipes, but in our estimation, for a truly great homemade chili to qualify as an award winning chili recipe, it needs to be quick to prepare for our hectic lifestyles, must use everyday ingredients, and not compromise on either taste or nutrition.

Our delicious Award Winning Chili Recipe is easy to make and simple to increase to feed large numbers, freezes well, and can be spiced up to suit your taste by increasing the amount of chili powder you use.

Award Winning Chili Recipe

l lb (454 gm) lean ground beef
1 1/4 cups (275 ml) chopped onion
1 cup (250 ml) chopped green or red pepper
1 1/2 cups mild or medium salsa
10 oz (284 ml) condensed tomato soup
14 oz (398 ml) kidney beans with juice
4 tsp (20 ml) chili powder (increase to taste)
1 tsp (5 ml) prepared mustard
1/2 tsp (2.5 ml) garlic powder
1/4 tsp (1 ml) cinnamon
1/2 tsp (2.5 ml) oregano
1/4 tsp (1 ml) pepper
1 tsp (5 ml) granulated sugar

Spray a large Dutch oven with non-stick cooking spray. Add ground beef. Brown, stirring often to break up the meat.

Add remaining ingredients. Stir. Bring to a boil. Simmer, covered, for about 30 minutes to cook vegetables and to blend flavors. Increase chili powder, if desired, for a hotter chili.

Makes about 6 2/3 cups.

Enjoy!

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Wednesday, October 28, 2009

'Hail Caesar' Caesar Salad Dressing Recipe

At the Amateur Chef, we know that although everyone swears by their own homemade Caesar salad dressing, a great Caesar Salad dressing recipe is hard to find. Well, we aren't biased (not at all!!), but we truly think that our 'Hail Caesar' Caesar Salad dressing is THE absolute best recipe for Caesar Salad dressing, and with only 6 ingredients, our Caesar Salad dressing recipe is a breeze to make!!

So put away the bottled Caesar Salad dressing, pull out your blender, and give our Caesar Salad Dressing recipe a try!! We are certain you will be pleased with the results!!

'Hail Caesar' Caesar Salad Dressing (THE best Caesar dressing!!)

½ cup mayonnaise
¼ cup milk
2 cloves garlic
2 tblsp lemon juice (fresh is best, but can use bottled lemon juice)
¼ cup grated parmesan cheese
Pepper to taste

Mix all in blender till well blended.

Toss with torn romaine lettuce, croutons and bacon bits.

Enjoy!!

For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/

Monday, October 26, 2009

Foil Baked Salmon

One of our favorite ways to cook salmon is this easy foil baked salmon recipe, perfect for the BBQ or the oven, and due to it's popularity (combined with its exceptional health benefits), we were asked if we would reprint the recipe.

Our fast and easy recipe for BBQ or foil baked Salmon is not only rich in Omega 3 fatty acids which are proven to be heart-healthy but also Vitamin D, often referred to as the sunshine vitamin. Many studies have been conducted substantiating the health benefits of both Omega 3 and Vitamin D to the human body.

We are all aware that salmon is high in Omega 3 (more on Omega 3 in future blogs) but not many of us know that salmon is also high in Vitamin D. The Canadian Cancer Society recommends Canadians consume 1,000 IU of vitamin D every day (1 glass of milk contains 100 IU whereas 3.5 oz or 100 gm of cooked salmon contains 360 IU of vitamin D).What is vitamin D and why do you need it? Vitamin D helps the body absorb calcium, thereby making bones stronger. A Vitamin D deficiency in children can cause rickets, a bone disease that causes skeletal deformities and soft bones. In adults a vitamin D deficiency can cause osteoporosis which leads to decreased bone mass and tissue and increased risk of bone fractures and breaks, especially as we get older. Although vitamin D is absorbed naturally by the human body through exposure to the sun's rays, long winters in northern climates make it difficult to maintain adequate levels naturally as the sun's rays are not strong enough through the winter months (however we must be careful as increased sun exposure also leads to other critical health issues such as melanoma and other skin cancers). Certain foods such as cow's milk which are fortified with vitamin D, fatty fish such as salmon and herring, and multivitamins can help boost the body's vitamin D levels.

Try this fast and easy, great tasting BBQ Foil baked Salmon Recipe and do something wonderful for your body and your taste buds!!

BBQ Foil Baked Salmon
4-6 oz portions of Salmon, skin on (120-180 gm portions)
5-6 sprigs fresh dill
1 whole lemon, sliced
freshly ground pepper, to taste
Heavy duty foil

With an olive oil sprayer, grease a piece of foil large enough to make a foil packet. Place the salmon pieces, skin side down, on the foil. Season with pepper to taste. Place 5 or 6 sprigs of fresh dill (depending on the size of your salmon) and cover with lemon slices. Lightly seal packet. BBQ on medium heat 8 minutes or until salmon reaches an internal temperature of 140 degrees F (salmon will continue to cook and meat temperature will rise 5 to 10 degrees after you remove it from the grill). Carefully open the foil packet and remove the salmon with a lifter (the skin will stick to the foil, making it much easier to lift the salmon off the skin).Serve immediately with salad and rice.

For more great recipes, chef's tips and tools, visit www.amateur-chef.net

Thursday, October 22, 2009

Halloween Appetizers - Monster Claws with Dipping Sauce

With Halloween just around the corner, we thought now was the perfect time to bring you some frightfully delicious Halloween appetizers, starting with Monster Claws with Dipping Sauce. Increase the number of 'claws' to suit the number of people at your party.

These easy to make appetizers are from our collection of great Kraft appetizer recipes and are sure to be a hit with all the little ghosts and goblins at your Bash. These kid-friendly appetizers can also be turned into a quick and easy main dish to serve the little ghouls on Halloween night before they go out trick-or-treating!!

Monster Claws with Dipping Sauce

Ingredients:
4 small boneless skinless chicken breasts (1 lb/450 gm) gut lenghtwise in half
1 pouch Shake'N Bake extra crispy original coating mix
8 red pepper triangles (about 1/4 cup)
1/2 cup Kraft original BBQ sauce

Directions:
1. Heat oven to 400 F.
2. Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
3. Bake 13 to 15 min or until chicken is done.
4. Make 1/2 inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with sauce.

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Tuesday, October 20, 2009

Easy Party Appetizers - Sweet Vidalia Onion Dip

At the Amateur Chef we are always searching for great recipes for easy party appetizers, so we were thrilled when we found this amazing Sweet Vidalia Onion Dip appetizer recipe. Vidalia onions, an unusually sweet variety of onions due to the low amount of sulfur in the soil in which the onions are grown, are the key ingredient in this easy appetizer recipe.

The Vidalia onion was first grown near Vidalia, Georgia in the 1930's. In 1986, Georgia's state legislature passed 'the Vidalia Onion Act of 1986' which trademarked the name 'Vidalia Onions' and limited the production area to certain counties in Georgia. Shortly afterwards the Vidalia Onion was named as Georgia's official state vegetable.

Our delicious and easy appetizer recipe for Sweet Vidalia Onion dip uses only 4 ingredients and is best served with an assortment of crackers, nacho chips or thin baguettes slices.

Make extra servings of this amazingly simple appetizer recipe as it is certain to be a hit at your next party.

Sweet Vidalia Onion Dip

2 large vidalia onions, chopped
2 8oz pkgs cream cheese
3 heaping tblsp mayonnaise
1 1/2 cups grated Swiss or Parmesan cheese

Mix all ingredients together and bake for 35 minutes.

Enjoy!

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Monday, October 19, 2009

Pork Cutlets with Morel Mushrooms

Morel mushrooms are a staple of many different types of cuisine. Although morel mushrooms are usually dried or canned, they can also be purchased fresh.

In some of the easiest and best morel mushroom recipes, the morels are gently sauteed in butter and seasoned with fresh pepper and salt, or soaked in an egg batter and lightly breaded.

Morel mushrooms also make a great addition to sauces for easy and stress-free gourmet entertaining, such as this great recipe for Pork Cutlets with Morel Mushrooms.

Pork Cutlets with Morel Mushrooms

1 pound pork cutlets, cut very thin
2 cups morel mushrooms
1/4 cup butter
1/4 cup dry white wine
1 cup of your favorite brown sauceto taste
salt and pepper

Trim fat from pork cutlets and pound until thin, approximately 1/4 inch thick.
Melt butter in a saute pan and add the cutlets and mushrooms. Saute two minutes, then add the white wine and cook 30 seconds.
Add the brown sauce and finish with a little whole butter.

Quick and easy, and absolutely delicious!

Recipe courtesy The Great Morel.

Enjoy!

For more great recipes, Chef's tips and tools, visit www.amateur-chef.net

Saturday, October 17, 2009

Outback Blue Cheese Dressing Recipe

Generally, a signature dish that keeps us coming back to a restaurant is also the recipe we most want to make at home, as is the case with the ever popular Outback blue cheese dressing recipe.

The delicious Outback restaurant blue cheese salad dressing recipe is a closely guarded secret, as we discovered when we asked if they would share their homemade blue cheese dressing with our readers, so we went on our own search for the best copycat Outback blue cheese dressing recipe we could find.

And from the recipe folders courtesy of Chef Pablo's Restaurant Recipes, we found this top rated copycat recipe for:

Outback Blue Cheese Dressing Recipe

"This is as close as you’ll get to the real recipe from Outback Steakhouse"

Candied cinnamon pecans
1/3 cup pecans sliced-lengthwise
1/2 teaspoon cinnamon
1 Tablespoon dark brown sugar
1 1/2 teaspoons butter, melted

Salad
3 cups chopped butter or bibb lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped

Blue cheese vinaigrette dressing
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons honey
1 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese

Directions
Preheat oven to 375 degrees F.
Slice each pecan half into at least three lengthwise pieces.
Combine the cinnamon and brown sugar.
Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly.
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
Remove the baking sheet from the oven and slide the pecans off of the parchment to cool.
Chop all of the lettuce into small bite-sized pieces; and rinse them with cool water.
Slice the green onion.
Whisk together the vinaigrette ingredients.
Place the chopped lettuce into a serving bowl large enough to allow you to toss the salad.
Add the vinaigrette and toss thoroughly.
Sprinkle with the chopped onion.
Break the cooled pecan slices apart and sprinkle them over the salad.

Enjoy!

For more great recipes, Chef's tips and tools, visit http://www.amateur-chef.com/

Friday, October 16, 2009

Roasted Butternut Squash with Walnuts and Pasta Bows

While searching for butternut squash ravioli recipes, we stumbled instead across this great recipe for roasted butternut squash with walnuts and pasta bows and thought it sounded enticing and much faster to make than a butternut squash ravioli.

Butternut squash is in season from early fall through the winter, and can be stored in a cool dry place for up to 3 months. Butternut squash is a good source of fiber, vitamin C, vitamin A, manganese, magnesium and potassium. Baked, mashed or pureed, butternut squash is a healthy and nutritious addition to hearty soups and butternut squash ravioli recipes, as well as this delicious Roasted Butternut Squash recipe with Walnuts and Pasta Bows.

Roasted Butternut Squash with Walnuts and Pasta Bows

Ingredients

3 tbsp (45 ml) vegetable oil
2 cloves garlic, minced
1 tbsp (15 ml) fresh rosemary leaves, very finely chopped
1 tsp (5 ml) honey
1 tsp (5 ml) white wine vinegar
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground black pepper
4 cups (1 L) butternut squash, cubed
1/3 cup (75 ml) walnuts, chopped
1 pkg (300 gm) whole wheat pasta bows
1/3 cup (75 ml) dried cranberries
1/2 cup (125 ml) crumbled blue cheese or chèvre-style goat cheese (we prefer the goat cheese)
1/4 cup (50 ml) fresh parsley leaves, chopped

Instructions
1. Preheat the oven to 450°F (220° C). Whisk the vegetable oil with the garlic, rosemary, honey, vinegar, salt and pepper.
2. Toss 2 tbsp (30 mL) of the oil mixture with the butternut squash. Spread in a single layer on a parchment paper-lined baking sheet. Roast, turning occasionally, for 30 minutes or until fork tender and well browned. Add the walnuts during the last 4 minutes of roasting.
3. Meanwhile, cook the bows according to package directions. Toss the hot cooked pasta with the remaining oil mixture, roasted squash, walnuts, dried cranberries, blue cheese and parsley. Season with additional salt and pepper to taste.

Tips
Butternut squash is often conveniently sold already cubed in the refrigerated case of the produce section. Be sure to cut the cubes to equal sizes for even cooking.

Recipe courtesy Catelli Pasta

For more great recipes, chef's tips and tools visit www.amateur-chef.net

Wednesday, October 14, 2009

Patty Pan Squash

Pattypan squash is a summer squash easily identifiable by its small size, round and shallow shape and scalloped edges. Patty pan squash comes in three varieties - yellow, green or white - and is at it's most tender when immature (no more than two to three inches in diameter). Pattypan squash is a good source of magnesium, niacin, vitamin A and vitamin C, with one cup containing only 20 to 30 calories for the health conscious chef.

In many gourmet patty pan squash recipes, the flesh of the squash is scooped out and mixed with flavorings then stuffed back into the shell for creative presentation, as is the case with this wonderful pattypan squash recipe that we found, courtesy of AllRecipes. This one is truly a keeper!!


Stuffed Pattypan Squash

INGREDIENTS
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through

Enjoy!

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Great Gift Ideas for the Amateur Chef