Amateur Chef

Recipe for Outdoor Grilled Vegetables

2010-06-09T09:27:00.000-07:00

With the summer's BBQ season in full swing, everyone is looking for that perfect stress-free entertaining recipe for outdoor grilled vegetables, and this offering from the Kraft Food Recipes collection is certain not to disappoint.

This easy to make grilled mixed vegetables recipe combines an assortment of colorful and crisp summer-fresh vegetables as the perfect accompaniment to a succulent grilled steak or BBQ chicken.

Recipe for Outdoor Grilled Vegetables, courtesy Kraft Canada Recipes.

Ingredients:
4 zucchini (1-1/2 lb./675 g), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers (2 lb./900 g), cut into 1/2-inch-wide strips
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
1/4 cup Kraft 100% Parmesan Light Grated Cheese

Directions:
Heat barbecue to medium heat.
Place vegetables in grill basket.
Grill 10 min. or until crisp-tender, turning occasionally.
Place in large bowl.
Add dressing; toss to coat
Sprinkle with cheese.

Don't have a grill basket? Cover barbecue grate with large sheet of heavy-duty foil before preheating as directed. Spread vegetables onto foil. Grill as directed, stirring occasionally.

When purchasing bell peppers, look for those with very bright colours and a firm thick flesh. Refrigerate unwashed peppers in a plastic bag for up to 1 week.

Enjoy!!

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Grilled Summer Vegetables

Seven Layer Taco Casserole

2010-02-16T06:34:00.000-08:00

Looking for the ultimate taco salad recipe? Then you really need to try this wonderful recipe for Seven Layer Taco Casserole, a modification of the traditional Doritos taco salad recipe we have all tried and love.

This delicious Seven Layer Taco Casserole does double duty as delicious party food appetizers or a quick and easy weeknight dinner. No longer will you need to cajole the kids into eating their dinner - this Seven Layer Taco Casserole is a favorite of kids and adults alike.

What you need to make this delicious Seven Layer Taco Casserole:

1 pound ground beef, thawed
2 dollops of sour cream
1 cup chopped onion
2 cloves garlic, finely chopped
1 cup water
1/2 cup thick taco sauce
1/2 cup ripe olives, drained, divided
1.25 ounces taco seasoning
12 taco shells, broken into pieces
2 cups mild cheddar cheese, shredded
Diced tomatoes with mild chiles

Directions:
Preheat your oven to 375º F. Brown beef with onion and garlic, adding sour cream in a pan. Add water, taco sauce, seasonings, chiles, and 1/4 cup olives. Simmer for 3 minutes. In a large casserole dish, place a thick layer of broken taco shells.
Place a layer of meat on top, then layer on 1 cup of cheese.
Repeat these three layers again. Bake for 20 minutes.
Place leftover vegetables on top.

Enjoy!!

Recipe courtesy Seven Layer Taco Casserole.

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Beef Tenderloin with Pinot Noir Sauce

2010-02-03T05:00:00.000-08:00

One of the best and most tender cuts of beef on the market today is a succulent beef tenderloin, but all too often we find that the beef tenderloin is tough simply because most people are not familiar with how to cook beef a tenderloin properly.

As guideline for beef tenderloin roast cooking times: To roast beef tenderloin accurately measure the thickest part of the beef tenderloin vertically. Roast beef tenderloin 10 minutes to the inch (2.5 cm) at 425F (220C) for rare, 15 minutes to the inch (2.5 cm) for medium-rare and 20 minutes for medium beef tenderloin. Of course, using an instant read thermometer will take the guess work out of any beef tenderloin roast recipes!

Some of the best beef tenderloin recipes combine the tender meat with a savoury sauce which is then served on the side with thinly sliced pieces of the beef tenderloin.

One of our favorite beef tenderloin recipes is this Beef Tenderloin with Pinot Noir Sauce which we found many years ago and have served time and again when we wanted a recipe to impress, and did so with great success. Unfortunately, we have used this beef tenderloin recipe for so long we cannot even remember where we originally found it and therefore cannot give credit where credit is so obviously due!!

Beef Tenderloin with Pinot Noir Sauce

3 lb (1.5 kg) beef tenderloin
1/3 cup (75 ml) chopped Italian parsley
1 tblsp (15 ml) chopped chives
1/2 tsp (2 ml) chopped fresh mint
2 tsp (10 ml) chopped fresh basil
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
2 tblsp (25 ml) gin
1/4 tsp (1 ml) ground allspice
3 tblsp (45 ml) butter
2 tblsp (25 ml) olive oil
2 cups (500 ml) Pinot Noir
4 cups (1 L) beef stock (home made or low salt canned)

1) Trim beef tenderloin roast of fat and any sinew.
2) Mix together herbs, garlic, gin and allspice. Blend 1 tblsp (15 ml) herb mixture into butter. Stir oil into remaining herb mixture and pour over beef tenderloin. Refrigerate beef tenderloin for 12 hours or overnight. Reserve butter.
3) To make sauce: add wine into skillet and reduce until only 1/4 cup (50 ml) remains. Add stock and reduce until sauce lightly coats a spoon, about 5-10 minutes.
4) Preheat oven to 425F (220C) and roast beef tenderloin to preferred doneness. Remove from oven and let sit to 10 minutes.
5) Reheat sauce on low heat and whisk in reserved herb butter.
6) Slice beef tenderloin into thin slices and serve with sauce.

Enjoy!!

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Mi

Monte Cristo Sandwich

2010-02-01T10:00:00.000-08:00

The modern Monte Cristo sandwich is a variation of the French 'croque-monsieur'. Dating back to the 1930s–1960s in America, earlier versions of the Monte Cristo sandwich were called the French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich.

Although the Monte Cristo recipe can differ based on where in the country it is prepared, a Monte Cristo sandwich is actually just a fancy name for a fried ham and/or turkey sandwich.

The traditional Monte Cristo sandwich is dipped entirely in batter and deep fried, but many areas of the country serve it either grilled or as an open faced sandwich where only the bread has been battered.

Courtesy Canadian Living Magazine, this delicious variation on the traditonal Monte Cristo Sandwich is a healthy lunch or a delicious and quick week night meal that is certain to please even the pickiest eater.

Monte Cristo Sandwich

Ingredients:
4 eggs
2/3 cup (150 ml) milk
2 tsp (10 ml) chopped fresh thyme
1/4 tsp (1 ml) pepper
Pinch salt
8 slices 1-inch (2.5 cm) thick white bread
1 tblsp (15 ml) Dijon mustard
4 oz (125 gm) old Cheddar cheese, thinly sliced
4 oz (125 gm) smoked turkey, thinly sliced
2 tsp (10 ml) butter

Directions:
1) In large shallow dish, whisk together eggs, milk, chopped thyme, pepper and salt; set aside.
2) Spread 4 of the bread slices with mustard; top with cheese and turkey. Sandwich with remaining bread. Dip into egg mixture, turning to soak well.
3) In large nonstick skillet, melt butter over medium heat; cook sandwiches, turning once, until browned and cheese is melted, about 6 minutes.

Enjoy!

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Weight Watchers Chicken Cacciatore Recipe

2010-01-14T05:00:00.000-08:00

A very good friend of mine joined Weight Watchers a few years ago, and over a a 2 year period of time lost over 80 pounds, an absolutely awesome achievement!! To this day, 3 years later, she still consciously watches her points values for everything she consumes, and to date has not added even 1 additional pound of weight, an even more phenomenal feat!!

As we love to get together frequently for dinners and such, it has been a real learning curve for us at the the Amateur to learn to cook low fat and low calorie dishes that taste great yet still adhere to the 'points value system' touted by Weight Watchers, therefore we were thrilled when we came across this light and tasty Weight Watchers Chicken Cacciatore Recipe.

If you are following a Weight Watchers diet, or simply want to control the amount of fat or calories you are taking in, then you really must try this delicious and easy chicken cacciatore recipe:

Weight Watchers Chicken Cacciatore Recipe:

Ingredients:
2 tsp olive oil
1/2 cup(s) onion(s), chopped
2 medium garlic clove(s), minced
1 medium green pepper(s), diced
1 cup(s) mushroom(s), sliced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 tsp dried basil
1 1/2 tsp curry powder
1/2 tsp table salt
1/4 tsp black pepper
28 oz canned diced tomatoes
1/4 cup(s) parsley, fresh, chopped
8 oz uncooked whole-wheat spaghetti

Instructions
Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat.
Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.
Meanwhile, cook spaghetti according to package directions.
Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.

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Slow Cooker Pulled Pork

2010-01-08T05:00:00.000-08:00

A slow cooker pork roast is a great time saving option for those busy nights when you just won't have time to make dinner, and this wonderful Orange-Barbeque Slow Cooker Pulled Pork is an updated and easy recipe that combines the convenience of slow cooking with the delicious taste of a tender and juicy slow cooker pulled pork.

Prepare everything in the morning before you leave for work, toss into your slow cooker and let the slow cooker do the work for you. When you arrive home in time for dinner, voila, your Orange-Barbeque Slow Cooker Pulled Pork dinner is ready and waiting for you!

The best thing is that it is easy to change your barbeque sauce and marinades for an easy and interesting variation on this recipe for slow cooker pulled pork.

Orange-Barbeque Slow Cooker Pulled Pork

Ingredients:
1 cup barbeque sauce
1/4 cup pure orange marmalade
1 boneless pork shoulder (3 lb./1.35 kg)
1/2 cup mayonnaise
12 sandwich rolls, split, toasted

Directions:
MIX barbecue sauce and marmalade in small bowl. Place meat in slow cooker; top with barbecue sauce mixture. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

SPREAD dressing onto cut sides of buns. Fill rolls evenly with meat mixture.

Tips:
Jazz It Up - For more orange flavour, stir 1 tsp. grated orange peel into meat mixture.

Recipe courtesy Kraft Kitchens.

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Matt's Stuffed Pork Tenderloin - Matt, This One's For You!!

2010-01-06T05:00:00.000-08:00

A few years ago, we had the priviledge and immense pleasure of hosting our nephew, Matt, for 5 weeks while he was on a school work-placement program. While he was staying with us, we naturally used him to taste-test everything and anything we whipped up in the kitchen, always to rave reviews from Matt (other than our middle-eastern flop - but even then, Matt's sense of diplomacy kicked in!!)!

One of the recipes we tried, and perfected over the years based on Matt's positive critique, was this delicious recipe for stuffed pork tenderloin, which we have affectionately dubbed 'Matt's Stuffed Pork Tenderloin'. This delicious stuffed pork tenderloin is easy enough to make for an evening meal, yet works wonderfully as a gourmet meal for even the most discerning of guests.

Well, the days of Matt taste-testing our new creations may be long gone since Matt has moved on and moved out on his own and is now creating his own mouth-watering concoctions, but every time we want to relive the memory of those wonderful winter meals with Matt, we ananimously agree to a meal of Matt's Stuffed Pork Tenderloin!

Matt, this one's for you!!! Enjoy!!!

Ingredients:
1 pork tenderloin, trimmed & butterflied
2-3 tblsp butter
1 chopped onion
2-3 slices white bread, cubed
1 apple, peeled, cored & cut into 1/2 inch cubes
1/2 tsp sage
1/2 tsp cinnamon
1/4 cup chicken broth
freshly ground black pepper to taste
Aluminium foil

Directions:
Melt butter in small pot. Add onions and cook 2 minutes on medium heat.
Add apple cubes, sage, cinnamon and freshly ground pepper and cook another 2-3 minutes.
Add 1/4 cup chicken broth & bread cubes and mix until bread is moist and has absorbed the chicken broth.
Cool 5-10 minutes.
Fill tenderloin with stuffing, tie with cotton twine or thread and wrap in aluminium foil.
Bake at 325 for 1 hour.
Loosen and fold back foil and bake an additonal 15 minutes or until meat is browned and tender.

Enjoy!!!

Tip:
To butterfly pork tenderloin: Using a sharp knife, cut lengthwise through the middle of the tenderloin, making certain not to cut all the way through (should be approximately 1/4-1/2 inch of meat remaining to keep the 2 sides joined) and spread flat.

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Weight Watchers Turkey Meatloaf

2010-01-04T10:51:00.000-08:00

Now that the holiday season is behind us and the rich calorie-laden meals are a distant memory, it is time to get the New Year off to a healthy start and shed those unwanted pounds with this lean and hearty Weight Watchers Turkey Meatloaf.

This delicous Weight Watchers Turkey Meatloaf is perfect as is, but if you want to add a bit of zip to the basic Weight Watchers turkey meatloaf recipe, add a dash or two of hot pepper to taste.

As with most basic meatloaf recipes, this Weight Watchers turkey meatloaf version freezes well. If freezing meatloaf, bake weight watchers turkey meatloaf for 60 minutes only. Cool, remove from pan, wrap in foil and freeze. When ready to eat, thaw in refrigerator and reheat in oven at 350°F for 30 minutes. Top with 1/2 cup of tomato sauce and bake for 5 minutes more.

Weight Watchers Turkey Meatloaf

12 oz lean ground turkey
8 oz raw lean ground beef
1 medium onion(s), chopped
1/2 cup(s) uncooked old fashioned oats
8 oz canned tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp hot pepper sauce
2 large egg white(s), beaten slightly
1/4 tsp table salt
1/4 tsp black pepper
4 large uncooked potato(es)
1/4 cup(s) fat-free skim milk
1/4 cup(s) plain fat-free yogurt
1/4 cup(s) light sour cream
1 Tbsp chives, minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
Preheat oven to 350°F. Spray loaf pan with cooking spray. Combine beef, turkey, onion and oats in a large bowl. Mix together tomato sauce, Worcestershire sauce, hot pepper sauce, egg whites, salt and pepper. Add to meat mixture and mix well with hands. Press into pan and bake for 60 to 70 minutes.
Peel potatoes and cut into large chunks. Cover with salted water and bring to the boil. Cook until tender when pierced by a knife. Remove from heat and drain.
Mash potatoes. Combine with milk, yogurt, sour cream and chives. Season to taste with salt and pepper. Do not overbeat or potatoes will become gummy.
Serve potatoes with meatloaf.

Recipe courtesy Weight Watchers.

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Famous Sloppy Joes Recipes

2010-01-01T05:00:00.000-08:00

With the Christmas and New Year's feasts behind us and everyone looking for a change from turkey and roast beef, now is the time to cook up a hearty and healthy winter meal with one of our famous Sloppy Joes recipes from Kraft Kitchens.

The original and now famous sloppy joes recipes were invented at Sloppy Joe's Bar in Key West and consisted of ground beef in a sweet rich tomato sauce with onions, peppers and spices.

This easy to make rendition of the original recipe for homemade sloppy joes is quick to prepare and can be doubled or tripled if you are making sloppy joes for a crowd.

Famous Sloppy Joes Recipes

Ingredients:
1 lb. (450 g) extra lean ground beef
1/4 cup chopped onions
1 red pepper, chopped
2 carrots, shredded
1/4 cup BarBQ Sauce
1/2 cup shredded cheddar cheese
4 whole wheat hamburger buns, split, toasted

Directions:

BROWN meat with onions, peppers and carrots in large nonstick skillet on medium heat, stirring frequently.

ADD barbecue sauce; cook 5 min. or until mixture is heated through and peppers are tender, stirring occasionally. Remove from heat; stir in cheese.

SPOON evenly into buns.

Substitute ground turkey for the ground beef.

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Baked Brie Appetizer with Pear and Red Onion Chutney

2009-12-31T04:00:00.000-08:00

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
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Paula Deen Meatloaf Recipe

2009-12-24T05:00:00.000-08:00

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

Bacon Wrapped Water Chestnuts Appetizers

2009-12-21T05:00:00.000-08:00

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.

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Asiago Cheese Bread Recipes

2009-12-19T05:00:00.000-08:00

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.

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Emeril Shrimp Scampi Recipe

2009-12-18T06:13:00.001-08:00

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

Caribbean Rum Punch With Pineapple and Orange Juice

2009-12-16T05:00:00.000-08:00

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

Paula Deen Fudge Recipe

2009-12-15T05:00:00.000-08:00

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

Crab Rangoon Recipe

2009-12-13T05:00:00.000-08:00

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.

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Strawberry Delight Dessert

2009-12-12T05:00:00.000-08:00

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.

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Delicious Scone Recipes - Blue Cheese with Pear Scone Recipe

2009-12-10T05:00:00.000-08:00

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.

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Kraft No Bake Cheesecakes - White Chocolate Toblerone and Raspberry Cheesecake

2009-12-09T05:00:00.000-08:00

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.

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Recipe for Ruby Tuesdays Broccoli Salad

2009-12-07T05:00:00.000-08:00

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

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Doritos Taco Salad - The Ultimate Taco Salad

2009-12-06T05:00:00.000-08:00

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!

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Panini Recipes - Southwest Chicken Salad Panini

2009-12-04T05:00:00.000-08:00

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.

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Oreo Dirt Cake

2009-12-03T05:00:00.000-08:00

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

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Best Tiramisu Recipe - Tiramisu Bowl

2009-12-01T05:00:00.000-08:00

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.

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Quiche Lorraine Recipe

2009-11-30T05:00:00.000-08:00

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!

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Rutabaga Oka Soup

2009-11-28T05:00:00.000-08:00

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.

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How to Cook Prime Rib

2009-11-27T05:00:00.000-08:00

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!

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Sacher Torte

2009-11-25T05:00:00.000-08:00

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!

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Spaetzle

2009-11-24T05:00:00.000-08:00

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!

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Homemade Eggnog

2009-11-22T05:00:00.000-08:00

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.

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Vegetable and Blue - Samosa Recipe

2009-11-21T05:00:00.000-08:00

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.

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Sweet Potato Marshmallow Casserole

2009-11-19T05:00:00.000-08:00

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.

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Strawberry Trifle Recipe

2009-11-18T05:00:00.000-08:00

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

Blueberry Cobbler

2009-11-16T05:00:00.000-08:00

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

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Favorite Stromboli Recipes

2009-11-15T05:00:00.000-08:00

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!!

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Ice Cream Cone Cupcakes

2009-11-13T05:00:00.000-08:00

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!

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Nova Scotia Seafood Chowder

2009-11-12T05:00:00.000-08:00

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.

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Watergate Salad

2009-11-10T05:00:00.000-08:00

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!

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Recipes for Swiss Chard - Swiss Chard with Orange and Bacon

2009-11-09T05:00:00.000-08:00

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!

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Philadelphia Cream Cheese No Bake Cheesecake

2009-11-07T05:00:00.000-08:00

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.

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Grilled Lobster Tails

2009-11-06T05:00:00.000-08:00

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!!

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Lipton Onion Soup Recipes

2009-11-04T05:00:00.000-08:00

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.

Campbell Chicken Rice Casserole

2009-11-03T05:00:00.000-08:00

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!

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Oven Baked Pork Chops

2009-11-01T05:00:00.000-08:00

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!

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Classic Martini Recipe

2009-10-31T05:00:00.000-07:00

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!

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Award Winning Chili Recipe

2009-10-29T05:00:00.000-07:00

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!

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'Hail Caesar' Caesar Salad Dressing Recipe

2009-10-28T05:00:00.000-07:00

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!!

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Foil Baked Salmon

2009-10-26T05:00:00.000-07:00

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

Halloween Appetizers - Monster Claws with Dipping Sauce

2009-10-22T05:00:00.000-07:00

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.

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Easy Party Appetizers - Sweet Vidalia Onion Dip

2009-10-20T05:00:00.000-07:00

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!

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Pork Cutlets with Morel Mushrooms

2009-10-19T05:00:00.000-07:00

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!

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Outback Blue Cheese Dressing Recipe

2009-10-17T05:00:00.000-07:00

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!

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Roasted Butternut Squash with Walnuts and Pasta Bows

2009-10-16T05:00:00.000-07:00

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

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Patty Pan Squash

2009-10-14T05:00:00.000-07:00

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!

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Pomegranate Spritzer

2009-10-13T05:00:00.000-07:00

Give your tastebuds a treat with this light and refreshing pomegranate spritzer which gives you not only a great tasting cocktail, but also the added health benefits of pomegranate, one of the antioxidant-rich super-foods. Pomegranates are a wonderful source of anthocyanins which help to keep the arteries clear and stabilize your blood sugar level.

You can omit the white wine if you wish to have an alcohol-free pomegranate spritzer but the wine does give this recipe a certain added oomph! This recipe calls for pomegranate syrup instead of pomegranate juice, and oranges or lemons for an attractive garnish.

Pomegranate Spritzer

Ingredients
1 cup pomegranate syrup
1 750 ml bottle chilled fruity white wine (a Riesling or Chardonnay is best)
1 cup sparkling water, chilled
Orange or lemon wedges (optional)

Directions
Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes.
In a 2-quart pitcher combine the wine and sparkling water.
Pour wine mixture into each glass to serve.
Garnish each with orange or lemon wedge.
If desired, add ice to the glasses and serve.

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Old Fashioned Beef Stew

2009-10-11T05:00:00.000-07:00

At the Amateur Chef, we know that everyone swears they have THE best beef stew recipe, 'passed down for centuries' from their mother's mother's mother (or something like that), but just to toot our own horn, we simply do not believe there is anything out there that will compare with our recipe for Old Fashioned Beef Stew!

With the fall season upon us, and everyone turning to more substantial fare for the long, cold nights ahead, nothing seems to satisfy an empty stomach better than a hearty bowl of old fashioned beef stew.

Our rich and flavorful recipe for Old Fashioned Beef Stew has been tested and tweeked over the years to finally culminate in what we believe is the best beef stew recipe we have ever eaten, and we certainly hope you will agree. Choose tender stewing beef with some marbling for added flavor and be sure to roast the meat with the fat side up to keep it moist and tender.

Old Fashioned Beef Stew

Dredge:
2 lbs stewing beef, cut into 1-inch cubes
in mixture of:
1/4 cup flour
2 tsp salt
1/2 tsp pepper
In a frypan, heat throughly:
1/4 cup vegetable oil
Add floured meat and cook until evenly browned.
In a large saucepan, heat thoroughly:
1/4 cup vegetable oil
Add:
2 lbs onions, thinly sliced
1 clove garlic, finely chopped
Cook until onion is transparent.
Combine browned meat with onions and stir in:
1/2 tsp sage
1 (12-oz) bottle beer
1 tblsp soya sauce
1 tblsp Worchestershire sauce
1 tblsp HP or steak sauce
3 tblsp bovril
1/4 cup ketchup
4 bay leaves
1/2 tsp thyme
1/2 tsp paprika
Bring to a boil, cover, reduce heat and simmer for 1 1/2 to 2 hours or until meat is almost tender.
Add:
4-6 oz peeled baby carrots
3 potatoes, peeled and quartered
1 small sweet potato, peeled and cut in chunks same size as potatoes
Simmer covered for an additional 20 minutes or until potatoes are partially cooked.
Stir in:
1 (10-ounce) package frozen peas
Bring to boil, cover, reduce heat and simmer for 10 minutes or until meat and vegetables are tender. Remove bay leaves.

Serve and enjoy!!

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Olive Garden House Salad Dressing Recipe

2009-10-10T05:00:00.000-07:00

We recently met with a group of friends for a birthday dinner at the Olive Garden Restaurant, and were surprisingly impressed by their house Olive Garden Salad Dressing.

Now, we are understandably hard to please - we love to cook, believe in fresh ingredients and find most restaurant fare sub-standard (please forgive our frankness) - but the Olive Garden house salad dressing recipe was one we thoroughly enjoyed, so we really had to get the recipe to pass on to you.

Needless to say the Olive Garden guards their recipes, but were were able to find this copycat Olive Garden Salad dressing recipe that closely approximates the real thing, and are happy to present it to you, courtesy of the RecipeZaar.

Olive Garden House Salad Dressing Recipe

Ingredients
1 (12 ounce) bag iceberg garden salad
1/4 small red onion, sliced paper-thin
6-12 pitted black olived
6 mild pepperoncini peppers
1-2 small roma tomatoes, sliced
1/2 cup croutons
Italian dressing
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

Directions
1) In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
2) Serve with fresh Parmesan cheese and black pepper to taste.

Enjoy!

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Au Gratin Potato Recipe

2009-10-08T05:00:00.000-07:00

You don't have to be Irish to love your spuds - this delicious au gratin potato recipe is certain to make converts even out of non-potato-lovers. Tender and tasty potatos in a rich and creamy sauce with just the right amount of spicing, - just the thought of this potato gratin dish is enough to make my mouth water!!

The key to making the perfect au gratin potato recipe is in the choice of potato. Pick a good all-purpose potato such as the Yukon Gold, Superior or Kennebec. They are moister than baking potatoes and are particularly well-suited to gratins. Don't skimp on the cream, just use a lighter one if whipping cream is too rich for your tastebuds (or waistline).

Oh, and did we mention how easy our au gratin potato recipe is to make??

Best Au Gratin Potato Recipe

2 lbs potatoes (preferably Yukon Gold)
1 cup whipping cream or table cream
1 cup milk
2 tsp thyme
2 tsp finely chopped garlic
freshly ground black pepper
Parmesan cheese to taste

Grase a casserole with butter or margarine.
Mix whipping cream and milk together and set aside.
Slice potatoes thinly and layer potatoes in casserole, adding garlic, thyme, freshly ground black pepper and parmesan cheese to each layer (usually 3 layers of potatoes).
Pour milk/whipping cream mixtue evenly over entire casserole.
Cover casserole tightly with foil and bake 45 minutes at 350F. Remove foil and bake an additonal 30 minutes or until golden.

Enjoy!!

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Golden Graham Smores Recipe for Kid-Friendly Treats

2009-10-07T05:00:00.000-07:00

With school is back in session most parents are finding it difficult to come up with healthy and tasty snacks to tide the kids over until dinner is ready, but that task just became a whole lot easier with this quick and delicious Golden Graham Smores recipe.

S'mores are a North American campfire dessert made popular in the latter part of the 20th century. Although many variations of the original S'mores recipe exist, including this Golden Graham Smores recipe made with cereal, the traditional S'mores recipe consists of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of a graham cracker.

The name s'more means 'some more', or more precisely, 'give me some more', and once your kids try this delicious Golden Graham Smores recipe, you can be sure they will be begging for s'mores.

Golden Graham Smores Recipe

3/4 cup light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) milk chocolate morsels
3 c. miniature marshmallows
1 tsp. vanilla
1 pkg. (12 oz.) Golden Graham cereal (9 c.)

Directions
1. Grease rectangular pan, 13x9x2 inches.
2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.
3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.
4. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.

Enjoy!

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KitchenAid Cook for the Cure 5-Speed Blender

2009-10-05T05:00:00.000-07:00

At the Amateur Chef we strongly believe in supporting Breast Cancer research, and what better way to support such a worthwhile cause than by having some of your consumer dollars funnelled back into this research through the purchase of the KitchenAid Cook for the Cure Blender. A win-win situation for all - you purchase a superior kitchenware product and a portion of the proceeds of your purchase go towards supporting Breast Cancer research.

The KitchenAid Cook for the Cure Blender is a high-performance blender perfect for mixing crepe batter, pureeing soups and crushing ice. To make fast work of big jobs, it operates at five speeds (plus it has a pulse function) and is equipped with an oversized stainless-steel mixing blade. Cleanup is a breeze with the easily removable, dishwasher-safe vessel.

Support this worthwhile cause by purchasing your KitchenAid Cook for the Cure Blender today.

Best Beef Stroganoff

2009-10-04T05:00:00.000-07:00

In the world of the Amateur Chef there is no such thing as fast beef stroganoff recipes - for the tastiest and best beef stroganoff, you will need to invest some time and effort into the preparation and cooking for fabulous results.

Having said that, once you get started you will actually be pleasantly surprised by how little time and effort actually does go into making our delicious and updated version of the traditional authentic beef stroganoff recipe. Choose lean but well-marbled beef and cut meat into thin slices against the grain for the tenderest and tastiest beef stroganoff.

We hope you enjoy making this recipe for our Best Beef Stroganoff as much as we do, and that you thoroughly enjoy the 'fruits of your (minimal) labor'!!

Best Beef Stroganoff

Ingredients:
2 lb sirloin steak or beef tenderloin
1/4 cup olive oil
1 cup chopped onions
8-12 fresh white or crimini mushroom, sliced approx 1/8 inch thick
1 can (10 oz) beef broth

12 oz water

1/4 cup ketchup

2-3 garlic cloves, crushed

1/3 cup flour

2 cup (500 ml) sour cream

1 tsp salt

Directions:

Combine water and broth in a bowl and set aside, reserving 2/3 cup.

In skillet, heat 1/4 cup oil and saute onions and mushrooms until golden (about 5 minutes). Remove vegetables from skillet and set aside.

Add meat to skillet and brown. Once browned add ketchup, garlic, salt and water/broth mixture (minus the 2/3 cup reserved) and simmer, covered, for 15 minutes.

Blend reserved 2/3 cup water/broth mixture with the flour until no lumps disappear. Stir into meat. Add reserved onions and mushrooms and sour cream and heat through. Do not boil.

Serve over buttered noodles.

Enjoy!

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

Easy Veal Marsala Recipe

2009-10-02T05:00:00.000-07:00

There is no need to dine out or resort to take-out food when you are pressed for time since this easy veal scallopini recipe with marsala wine sauce can be quickly prepared for busy weeknight dining yet is elegant enough for gourmet dining as well.

This easy veal marsala recipe can be assembled, cooked and served in under 15 minutes. Add zucchini and mushrooms for a healthy and delicious alternative to restaurant food.

Veal Scallopini with Marsala

1 lb (450 g) veal scallopini, preferably cut across the grain, about 1/4 inch thick (5mm)
1/2 cup (4 oz / 118 ml) flour seasoned with salt and freshly ground pepper, for dredging
1/2 cup (4 oz / 118 ml) olive oil, divided
1/2 cup (4 oz / 118 ml) dry marsala wine
1/4 cup (2 oz / 60 ml) chicken broth
2 medium zucchini
12-15 large mushrooms

Directions:
1. Pound the veal scallopini flat to a thickness of about 1/4 inch. If they have not been cut across the grain, cut small slits around the edges to prevent them from curling during cooking.
2. Spread flour on a plate. Heat oil in large frying pan. Lightly dredge veal slices in the flour, shaking off any excess. Add veal slices to pan in one layer and brown the slices quickly on both sides, in 2 batches if necessary. Remove to a warmed plate.
3. Add remaining oil and lightly saute the zucchini and mushrooms. Remove to warmed plate.
4. Deglaze pan with marsala and chicken broth and reduce to about 1/2 the volume.
5. Return veal and vegetables to pan, simmer approximately 2 minutes or until hot and serve.

Enjoy!

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Kool Aid Punch Recipes

2009-10-01T05:00:00.000-07:00

If you are planning a party for the upcoming Thanksgiving holidays and looking for some great mocktail ideas for the kids, then look no further than these great Kool Aid Punch recipes.

Kool Aid punch recipes are easy and inexpensive to make and just a few ingredients go a long way in quenching the thirst of active kids. The upside is that they are also alot healthier than the soda pop alternatives.

Try one or more of these great Kool Aide punch recipes from the kitchens of Kraft Foods.

Kool Aid Punch Recipe

2 pkg. lime flavored Kool Aid
2 qt. water
2 c. sugar
46 oz. can pineapple juice
1 lg. bottle gingerale

Mix first 4 ingredients and chill. Pour some of the punch into ice cube trays and freeze. Add ginger ail and kool aid ice cubes before serving. Serves 30.

Kool Aid Punch Recipe with Sherbet

1 package cherry Kool-Aid
1 package raspberry Kool-Aid
2 cups sugar
2 quarts water
16 ounces pineapple juice
1 quart ginger ale
1 quart raspberry sherbet

Mix kool aids, sugar, water and pineapple juice and chill. Pour some of the kool-aid into ice cube trays and freeze. When ready to serve, add ginger ale and sherbet and frozen kool-aid ice cubes.

Pecan Encrusted Chicken

2009-09-29T05:00:00.000-07:00

Just last week we enjoyed one of the best meals we have had in a long time, a delicious Pecan Encrusted Chicken.!! Well, having had a little taste of near heaven, we did our research to find recipes for Pecan Encrusted Chicken that we could make at home, and from the files of 'Eating Well', found this great option.

The buttery pecan coating seals in the succulent juices of the chicken making it tender and tasty and with just the right amount of spicing, delivers a sweet yet spicy flavor.

While most restaurant menus promise much but delivering disappointing results, we are sure you will be impressed with this homemade pecan crusted chicken recipe.

Pecan Encrusted Chicken

Ingredients:
4 boneless, skinless chicken breasts (1 - 1 1/4 lbs), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 tsp freshly grated orange zest
1/2 tsp salt
1/4 tsp ground chipotle pepper (found in the specialty spice section of most supermarkets)
1 large egg white
2 tblsp water
1 tblsp canola oil, divided

Directions:
1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in food processor or blender and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-water mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 tsps oil in large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

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

Best Manhattan Clam Chowder

2009-09-28T05:00:00.000-07:00

Clam Chowder actually describes any number of chowders containing clams and broth, with the most well-known being Manhattan Clam Chowder and New England Clam Chowder. As well as clams, diced potato, onions and celery are common, and occassionally carrot strips or other vegetables are added for color.

Unlike New England Clam Chowder recipes that are milk or cream based, Manhattan Clam Chowder recipes are made with a clear broth and tomato for color and flavor. It is believed that tomatoes were added in place of milk in the early 1900's by Portugese immigrants since tomatoes were traditionally used in their stews. New Englanders scoffed at this new version and renamed the chowder 'Manhattan Clam Chowder' as they considered calling someone a New Yorker an insult.

In the past, traditional Manhattan clam chowder was served on Fridays throughout Lent as a meatless alternative for those who abstain from eating meat for religious reasons and it's popularity as a Friday meal still remains today.

We think you will agree that this recipe offering, courtesy of Emeril Lagasse, with a delicious twist on the traditional Manhattan Clam Chowder, is one of THE best Manhattan clam chowder recipes we have tried!!

Manhattan Clam Chowder

Ingredients
8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt

Directions
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

Enjoy!!

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

Hungarian Beef Goulash

2009-09-26T05:00:00.000-07:00

For an easy to prepare dish that tastes like the authentic Hungarian Goulash recipe your grandmother made, you really need to give our favorite Hungarian Beef Goulash a try.

To get the most out of this traditional Hungarian goulash recipe, choose tender stewing beef with some marbling for added flavor and be sure to roast the meat with the fat side up to keep it moist and tender. Choose sweet Hungarian paprika for added flavor.

Hungarian Beef Goulash

Cut into 1-inch cubes
2 lbs boneless stewing beef
Dredge in a mixture of
1/2 cup flour
1/4 tsp pepper
In a deep skillet heat until foamy
1/3 cup oil
Add meat and cook until lightly browned on all sides.
Stir in remaining flour mixture with
1 green pepper, thinly sliced
1 medium onion, thinly sliced
Continue cooking until onion is transparent.
Blend in
2 tsp salt
4 1/2 tsp paprika
3 tblsp Worcestershire sauce
3 cups water
Bring to boil, cover, reduce heat ans simer for 2 hours or until meat is tender.
Serve with broad egg noodles.

Enjoy!!

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

Swedish Meatball Recipe

2009-09-25T05:00:00.000-07:00

This delicous Swedish Meatball recipe has been a family favorite weeknight meal for decades, but these tasty morsels are also ideal to serve as party appetizers for a large group of people.

Since this recipe takes a bit of time to prepare we usually usually double or triple the meat portion of the recipe, and double up the Swedish meatball sauce.

Keep the meatballs small and don't skimp on any of the ingredients for Swedish meatball sauce as the recipe needs it for the best flavor.

Swedish Meatball Recipe

1/4 cup (50 ml) butter
1/3 cup (75 ml) finely chopped onion
1 egg
1/2 cup (125 ml) milk
1/4 cup (50 ml) dried bread crumbs
2 tsp (5 ml) granulated sugar
1 1/2 tsp (7 ml) salt
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground nutmeg
1/2 tsp (2 ml) dry mustard
1 1/2 lbs (750 g) lean ground beef
1/2 cup (125 ml) all-purpose flour

Swedish meatball sauce:

2 tblsp (25 ml) butter
1 cup (250 ml) milk
3/4 cup (175 ml) whipping cream
1 tsp (5 ml) granulated sugar
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) salt
Pinch freshly ground pepper

1) In a skillet heat 2 tblsp (25 ml) butter, add onion and cook about 3 minutes, until tender.
2) In a large bowl, beat egg, stir in milk, bread crumbs, sugar, salt, allspice, nutmeg and mustard. Let stand 2 to 3 minutes.
3) Add ground meat and onions and mix well. Form mixture into tiny meatballs (the size of cherries) and roll in flour.
4) In a large skillet, heat remaining butter. Fry meatballs until browned on all sides. Remove and keep warm. Melt butter for sauce in skillet and stir in milk, cream, sugar, allspice, nutmeg, mustard, salt and pepper. Cook, stirring and scraping down any brown bits from the pan. Return meatballs to skillet and heat slowly. The sauce will gradually thicken as it heats. Continue to cook, stirring occasionally, for about 10 minutes. Serve as main meal with buttered noodles, steamed green vegetables, or serve as cocktail appetizers.

Enjoy!

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

Rub for Rib Eye Steak

2009-09-23T05:00:00.000-07:00

There's nothing worse than a bland or boring steak but at the Amateur Chef you don't need to settle for tasteless food when you can spice it up with a great ribeye steak marinade recipe or this delicious recipe for Spicy Rub for Rib Eye Steak.

But before we get to the 'meat' of our article we wanted to explain the difference between a marinade and a rub for rib eye steak.

In a nutshell, marinades are wet seasoners whereas rubs are dry seasoners. A good ribeye steak marinade recipe uses a combination of an acidic base (citrus juice, broth or wine), a seasoning agent (garlic, onion, ginger or shallots), herbs and spices (your favorite fresh or dry) and oil (just a drop of olive or sesame is all that is needed). The meat is added and marinated in the mixture for anywhere from 1 to 48 hours. A traditional rub for rib eye steak is actually simply a dry marinade that is perfect when you don't have the time to marinate the meat for hours. Almost any combination of herbs and spices work provided the flavors compliment each other. First rub the meat with a bit of oil then coat in your dry marinade and proceed to cook as desired.

Visit www.amateur-chef.net for tips on marinating your steak.

This great rub for rib eye steak takes only a few minutes to make and can be stored covered up to a year.

Spicy Rub for Rib Eye Steak

4 tblsp garlic powder
4 tblsp onion powder
4 tsp chili powder
4 tsp dried oregano
4 tsp dried thyme
4 tsp paprika
1 tsp cayenne pepper

Combine all ingredients together. Rub onto steak before cooking.

Enjoy!

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

Kraft Marshmallow Recipes - Easy Marshmallow Fudge

2009-09-22T05:00:00.000-07:00

The mere mention of the word marshmallows brings back vivid memories of wonderful childhood days roasting the sweet confections over a campfire, teenage years of creating ooey-gooey s'mores, and early motherhood days of helping my pre-schoolers create their very own sinfully easy Kraft marshmallow recipes.

Kraft has established a world-wide presence for themselves with simple meal ideas using only a few key ingredients and easy Kraft appetizer recipes, but they are probably most famous for their deceptively easy desserts that (almost) no one can resist!

Get the whole family involved making this Easy Marshmallow Fudge from the Kraft Marshmallow Recipes collection - with just 4 ingredients it is ready in a snap!!

EasyMarshmallow Fudge

Ingredients:
1 pkg (8 squares) Baker's semi-sweet chocolate
1 can (300 gm) sweetened condensed milk
2 tsp vanilla
2 cups Kraft miniature marshmallows (reserve 25 marshmallows for topping).

Directions:
1. Line 8-inch square pan with foil, with ends of foil extending over sides.
2. Microwave chocolate and milk in microwaveable bowl on high 2 to 3 inutes or until chocolate is almost melted, stirring after 2 minutes.
3. Stir until chocolate is melted. Blend in vanilla. Add and miniature marshmallows and mix.
4. Spread fudge into prepared pan. Top hot fudge with reserved marshmallows. Refrigerate 2 hors or until fudge is firm.
5. Use foil handles to lift fudge from pan. Cut into squares and serve.

Enhoy!

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

Chef's Tip on How to Parboil Spare Ribs

2009-09-20T05:00:00.000-07:00

Have you ever looked forward to sinking your teeth into a great rack of barbequed pork back ribs only to be thoroughly disappointed to find your ribs tough and tastless? Well you no longer need to settle for second-rate ribs.

At the Amateur Chef we have a great tip on how to parboil spare ribs for guaranteed mouthwatering, fall-of-the-bones results every time. Once your ribs are parboiled, marinate them using the Rum Runner Ribs recipe on http://www.amateur-chef.net/ for some of THE best ribs you will ever eat!

Tip to Parboil Spare Ribs:

Cut each rack of ribs into 2-bone portions. Place in large pot with 1 sliced lime and enough equal parts sodium-reduced chicken broth and water to completely cover the ribs. Bring to a boil and simmer, covered, for 45 minutes. Cool ribs in cooking broth for 1 hour. Remove and discard lime slices, drain ribs well and grill as desired. If not using within a few hours, once you parboil ribs they can be covered and refrigerated for up to 24 hours.

For a great recipe for Rum Runner Ribs, more Chef's tips and tools, visit http://www.amateur-chef.net/

Ultimate Meatloaf Recipe

2009-09-19T05:00:00.000-07:00

Almost everyone has a good basic meatloaf recipe with bread crumbs as filler, and while some of these are good, moist meatloaf recipes, most are dry or lacking in flavor and very disappointing.

The perfect meatloaf is tender and juicy but not watery, and is bursting with flavor. Any good, basic meatloaf recipes must also be easy to make.

A few years ago, after testing and tossing a number of very disappointing contenders in the meatloaf category, we stumbled upon the Ultimate Meatloaf Recipe in a magazine called Cuisine at Home, and since then we have been converts. This meatloaf is tender yet firm, with a blend of flavors that accentuates the meat, and rates high marks in the easy-to-make category as well.

The Ultimate Meatloaf Recipe

Preheat oven to 375F. Prepare two 8 x 3 3/4 disposable aluminium loaf pans by poking two large holes on each side of the pan with scissors. Place on metal racks set on foil-lined baking sheet.

Combine:
3 slices white bread, torn
1 cup whole milk
3 eggs, beaten
in a large mixing bowl. Soak 20-30 minutes then lightly mash to a paste consistency.

Saute in 3 tblsp butter:
1 1/2 cups onion, minced
1 cup pureed Roma tomatoes
1/2 cup celery, minced
1 tblsp garlic, minced
over medium high heat for approximately 3 minutes; cool 5 minutes.

Add to bread mixture:
1/2 cup minced fresh parsley
2 tblsp Worcestershire sauce
1 tblsp kosher salt
2 tsp black pepper

Fold in:
2 lb ground chuck
3/4 lb ground pork
and spoon meatloaf into loaf pans. Top with Chunky BBQ Topping.

To prepare Chunky BBQ Topping:

Saute:
2 strips thick-sliced bacon, diced
in skillet over medium-high heat.

Add:
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1 tblsp garlic, minced
and saute 3 minutes.

Stir in:
1 cup Roma tomatoes, diced
1/4 cup prepared yellow mustard
2 tblsp red wine vinegar
2 tblsp brown sugar
salt to taste
1 tsp tabasco sauce (optional)
and simmer for 3 minutes. Spread topping evenly over meatloaves before baking.

Bake for 1 1/4 hours, or until international temperature reaches 160F. Remove from oven and let cool 15 minutes before serving. Serve meatloaf with Tomato Gravy.

To prepare Tomato Gravy

Saute:
2 strips thick-sliced bacon, diced
in saucepan over medium-high heat until crisp.

Add:
1 cup onion, diced
and saute 3 minutes, or until soft.

Deglaze with:
1/2 cup dry red wine
scraping up brown bits with a spoon

Add:
1 can (14 oz) beef broth
1 1/2 cups Roma tomatoes, seeded and chopped
1/4 cup ketchup
2 tblsp prepared yellow mustard
2 tblsp brown sugar
and bring to a boil. Simmer until gravy is reduced to 2 1/2 cups, 15 minutes. Season with salt and pepper.

Recipe courtesy Cuisine at home

Enjoy!!

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

Lazy Cabbage Rolls

2009-09-17T05:00:00.000-07:00

Now that the warm summer days are over and the cooler days of autumn are upon us our appetites turn from barbeques and salads to heartier fare such as stews and Lazy Cabbage Rolls.

This quick and easy recipe for Lazy Cabbage Rolls is perfect if you love cabbage rolls but just don't have the time required to make them. And not only does it taste good, cabbage provides alot of excellent health benefits as well.

Cabbage not only has a reputation for fighting cancer, it also contains phytonutrients which work to protect the body from free radicals that can damage the cell membranes, and is also rich in iron, sulfer and vitamin C, among other things.

So go ahead and enjoy your Lazy Cabbage Rolls, after all it isn't everyday that you find something that tastes this great and is great for you as well.

Lazy Cabbage Rolls

1 lb hamburger
3 cups coarsely chopped cabbage
1 cup chopped onion
1 to 1 1/2 10-oz (284 ml) cans tomato soup
1 tsp salt
1 tsp pepper
2 cloves garlic
1 cup long grain rice, uncooked
splash Magi
1 tblsp oil
1/2 green pepper (optional)

1. Cook rice according to directions on package and set aside.
2. Boil cabbage until tender-crisp, approximately 15 minutes and turn into a greased casserole.
3. In large frying pan brown hamburger in oil for approximately 5 minutes. Add onion, green pepper (if using), salt, pepper and garlic and continue sauteeing for another 5 to 10 minutes or until beef is no longer pink. Drain any excess grease from pan. Add soup and rice and mix well. Add splash of Magi. Pour meat mixture evenly over cabbage. Don not stir.
5. Bake uncovered at 350F for approximately 45 minutes.

Enjoy!

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

Ambrosia Fruit Salad

2009-09-16T05:00:00.000-07:00

Ambrosia fruit salad is a popular variation of the traditional fruit salad and can easily do double duty as as side dish for a summertime barbeque or a light wintertime dessert. Most recipes for ambrosia fruit salad use whipped cream or sour cream, but in today's health-conscious society, the cream is often replaced by vanilla yogurt.

If time is not an issue, use fresh fruit (pineapple, banana, red and green grapes, or your choice of fruit), otherwise canned fruit will do the trick. Flaked coconut, walnuts and marshmallows are also generally used in the traditional Ambrosia fruit salad recipe.

Our Ambrosia fruit salad recipe is very forgiving and versatile, so feel free to substitute your favorite fruit (apples, grapes, bananas) to 'make this recipe your own'.

Ambrosia Fruit Salad

2 cans (11 oz) mandarin oranges, drained
2 cans (15 oz) fruit cocktail, drained
2 cups flaked or shredded coconut
1/2 cup chopped walnuts
1 can (8 oz) pineapple chunks, drained
2 cups miniature marshmallows
1 jar (10 oz) maraschino cherries, drained (optional)
1 tsp ground cinnamon
1 container (8 oz) whipped cream, whipped

Mix all ingredients in a large bowl; chill for at least 1 hour before serving.

Enjoy!

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

Question: How long do you grill pork tenderloin per pound

2009-09-14T05:00:00.000-07:00

At the Amateur Chef we are dedicated to providing you not only with great recipes but also valuable cooking tips and tricks, and in this article we will address the question most frequently asked of us which is how long do you grill pork tenderloin per pound?

Before we get to the answer, we want to point out a few important pork cooking facts. Pork must be properly cooked to prevent trichinosis, a parasitic disease caused by eating raw or undercooked pork (although this parasite is very rare in North American and Europe). Without getting too complicated, the trichinosis infection can cause nausea, diarrhea, fever and chills, and in extremely rare cases may even lead to death.

Although pork needs to be be well cooked, it should not be overcooked since the meat will dry out and be tough. Cooking Pork at lower temperatures produces a more tender and juicy result than cooking at high temperatures. If you really prefer to grill your pork tenderloin then using an instant read thermometer will take the guesswork out of cooking.

Now in answer to your question, pork tenderloin should be cooked to an internal temperature of 170F. If roasting at 325F it will take 35-40 minutes per pound for a small pork tenderloin or 30-35 minutes per pound for a large pork tenderloin. If grilling on medium heat it will take approximately 20 minutes per pound.

Always let your pork tenderloin rest for 5-10 minutes before slicing and slice the meat against the grain.

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

Whisks

2009-09-13T05:00:00.000-07:00

A few good quality whisks in different sizes are absolute essential tools in the Amateur Chef Kitchen. But what are the best whisks to buy? Obviously your own personal preference will in the end determine which utensils you do purchase, but we do have a few opinions on the subject which we will address in this article.

At the Amateur Chef, we tested a number of the most popular whisks available today, and in the end we were unanimous in our top pick - the standard balloon whisk in a variety of different sizes. The balloon whisk is comfortable to hold and use and is more than sufficient to create wonderful dressings and sauces. A good wire whisk is the perfect egg whisk for frothy egg whites and fluffy scrambled eggs.

We tested both the flat wire whisk and the flat ball whisk but found both to be awkward and messy to use and suitable for only a limited number of tasks. Were were easily able to complete those same tasks using a balloon whisk.

The silicone whisk and the silicone mini whisk were good for use in non stick pots but we found that they didn't froth the egg whites as well as a good old wire balloon whisk.

With the hefty price tag attached to some of these 'specialty' whisks we felt that they were not a good return on investment when an inexpensive, good quality wire balloon whisk could do a better job at a much cheaper price.

Check the picture to the right for a variety of inexpensive Cuisipro wire balloon whisks in the $7-$8 price range - an absolute bargain in our opinion, for a good quality wire whisk.

Recipe for Spiced Pumpkin Cappuccino

2009-09-11T05:00:00.000-07:00

One of our readers emailed to see if we had a good recipe for Pumpkin Spice Cappuccino. To be honest, we're still in summer Strawberry Daiquiri mode (now that summer has finally arrived), not pumpkins and fall harvest, but we did check through our archives and found this recipe we had printed many years ago from the internet.

We haven't actually tried the recipe but it sounds yummy so please let us know what you think.

Recipe for Pumpkin Spice Cappuccino (originally posted by Janaki at October 31, 2003)

1 cup canned solid-pack pumpkin (not pumpkin pie filling)
6 cups of your favorite coffee, freshly brewed and at the strength you prefer
1 cup cream or whole milk
2 tblsp ground cinnamon
1/5 tsp ground cloves
1/2 tsp ground ginger
1 tblsp ground nutmeg
1/3 cup brown sugar
1/3 cup sugar

In a large blender (if your blender isn't large enough you can make the recipe in stages) combine cream, pumpkin and spices. Mix thoroughly. Pour coffee into blender. Mix thoroughly again. Add sugars and mix until sugars are thoroughly dissolved. Continue to process until frothy. If necessary, reheat to desired warmth.

You can adjust the spices/sugar to your taste and sprinkle more cinnamon on top for visual appeal.

Enjoy!

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

Peugeot Pepper Mill

2009-09-10T05:00:00.000-07:00

One of the essential tools in the Amateur Chef's kitchen is our Peugeot Pepper Mill. Over the years friends have given us acrylic pepper mills, stainless steel and electric pepper mills but in the end we always come back to our old faithful, Peugeot.

Freshly ground pepper is a key ingredient in many of our recipes, and a top quality reliable pepper mill is essential for getting the most flavor out of the peppercorns (we love the 5 peppercorn blend).

As we are always so fond of saying at the Amateur Chef, we love everything French and the Peugeot Pepper Mill is no exception. Peugeot has been manufacturing Salt and Pepper mills since the 1840's, and still today the Peugeot mechanisms are considered one of the most reliable in the market. But not only is this pepper mill a reliable and practical tool, the elegant design and classic styling of this Paris style Peugeot Pepper Mill make it a stylish addition to any table. Plus the tapered neck provides an easy grip while turning the knob for grinding, making it easy to use.

If you still prefer an acrylic or electric pepper mill, by all means buy what is most comfortable for you. We just think you will be pleasantly surprised by the Peugeot Pepper Mill and we believe it is an investment you won't regret.

Amateur-Chef.net Website

2009-09-08T11:09:00.000-07:00

We are thrilled to announce the launch of our new Amateur Chef website at www.amateur-chef.net.

Our goal at the Amateur Chef is to provide you with a collection of our all-time favorite recipes, (such as Bacon-Wrapped Water Chestnuts, Bacon and Egg Pies, Strawberry Salad with Poppyseeds, Grilled Sweet Potatos with Bacon, Chicken with Honey Tarragon Sauce and Mini Dark Chocolate Cups, to name a few), valuable Chef's Tips and Tricks, and must-have-on-hand Pantry Staples for the Amateur Chef in you.

On a weekly basis we will showcase the best-of-the-best of the Chef's Tools that we use and will provide the shopping information on our Amateur Chef Store were you can purchase these items on-line from some of the best Kitchen stores in the business. On an ongoing basis we will also feature our favorite gourmet food items, and anything else we think may interest you.

We hope you enjoy our new website and look forward to your feedback.

Don't forget to bookmark the site www.amateur-chef.net and check back often for weekly updates and showcased items.

Enjoy!!

Best Strawberry Daiquiri

2009-09-07T05:00:00.000-07:00

The Strawberry Daiquiri has a rich and colourful history. It is believed that the original daiquiri consisting of rum, lime and sugar, was invented in Cuba in the late 1800’s by an American mining engineer, Jennings Cox, who ran out of gin while entertaining American guests and had to ‘make do’ with rum instead. Since rum based drinks were generally frowned upon as the drink of sailors and commoners, it wasn’t until the wartime rationing days of the 1940’s when it became popular in the USA. At that time, whiskey, vodka etc were difficult to obtain, but due to the ‘Good Neighbor policy’ with Latin America and Caribbean, rum was easy to come by. From that time onward, rum-based drinks became fashionable, and the Daiquiri increased in popularity.

Nowadays, the ‘de facto’ cocktail if you order in a restaurant is the strawberry version of the daiquiri, and we believe our recipe is by far the easiest and best strawberry daiquiri recipe out there. Of course, you could stay true to the original recipe and mash and strain your strawberries, but if you want to make a great strawberry daiquiri recipe with minimal effort, this is the one to follow.

Best Strawberry Daiquiri

2 oz white rum
½ oz fresh lime juice
¼ oz sugar syrup or 1 tsp castor sugar
6 fresh strawberries, washed & hulled

Mix with ice in a blender until smooth. Pour into a chilled cocktail glass and enjoy!!

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

Crepe Suzette

2009-09-05T05:00:00.000-07:00

At the Amateur Chef, we have a passion for all things French -French cookware, French cuisine, French wine and French desserts - and without a doubt, our favorite entry in this last category is the Crepe Suzette!!

Crêpe Suzette is a traditional French dessert consisting of a thin crepe and a hot flambed sauce of caramelized sugar, orange juice and peel, and Grand Marnier.

Take your time to make this classic French dessert as haste makes waste, and with both cognac and Grand Marnier in the mix, waste can be expensive! And whenever flambing food, be certain to have a fire extinguisher nearby!

Crepe Suzette

Crepe Ingredients:
2 eggs
1 cup milk
1/2 cup flour
2 oz melted butter
1 tsp sugar

Crepe Method:
1. Beat all ingredients together and if necessary strain through fine chinois or cheesecloth to remove any possible lumps.
2. Let rest for one hour.
3. Cover saute pan with some vegetable oil and cook on medium heat. Place 2 oz of batter into pan and cook until bubbles form on top side. Flip and finish cooking.

Sauce Ingredients:
1 cup sugar
2 tsp butter
1 orange rind
1 lemon rind
1/2 orange juice
2 tsp lemon juice
1 oz cognac
2 oz Grand Marnier

Sauce Method:
1. In a hot pan pour sugar and butter. Make a caramel.
2. Prepare grated orange and lemon rind.
3. When the caramel is set, add the orange juice and juice of one lemon (2tsp).
4. Place crepe in pan, allow to heat and when heated, fold each in four.
5. Add orange and lemon rind.
6. Allow sauce to reduce and flambe with cognac and Grand Marnier.

Enjoy!

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

Mock Hollandaise Sauce

2009-09-04T05:00:00.000-07:00

Hollandaise Sauce is the perfect accompanyment to everyday vegetables and eggs, turning the ordinary into the extraordinary. But making a Hollandaise sauce recipe can be intimidating for most beginner chefs (and advanced for that matter) as the authentic version of this famous French sauce can be a bit tricky to make.

Our solution is this easy Mock Hollandaise Sauce which goes perfectly with vegetables such as broccoli and brussel sprouts, or egg dishes such as Eggs Benedict. And if you are watching your calories you no longer need to sacrifice taste as this great recipe is a low fat hollandaise sauce alternative. Giving credit where credit is due, this recipe was originally posted on the Cooks.com site.

Mock Hollandaise Sauce

This is very similar to a light Hollandaise sauce. It is excellent on a variety of cooked vegetables and especially fine for making deviled eggs.

1 egg yolk
3/4 c. plain low fat yogurt
2 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. dry mustard

Beat egg yolk slightly in a heavy saucepan with 1/4 cup yogurt, lemon juice, salt, and mustard. Cook over low heat, stirring constantly until thick and smooth. Remove from heat. Slowly stir in remaining 1/2 cup yogurt; blend well. Serve warm over vegetables or store in a covered jar in refrigerator. Reheat gently over low flame. 1 serving: 1 1/2 tablespoons.

Enjoy!!

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

Welsh Rarebit

2009-09-02T05:00:00.000-07:00

One of the recipes that I still use from my high school home economics days is for a dish called Welsh Rarebit. What is Welsh Rarebit? The name originates from 18th century Britain and is generally used to describe a savoury sauce made from melted cheese and served hot over toast. Legend has it that the poor Welsh peasants were not allowed to eat rabbits caught in the hunts on the lands of the nobility so they substituted melted cheese instead.

Of course, you can serve this meatless dish for any meal but we generally serve it for breakfast.

There are many variations on the original Welsh Rarebit recipe (also called Welsh rabbit, or rarebit), often including ale, ground paprika and Worcestershire sauce, but we prefer the simplier version below.

Welsh Rarebit

Ingredients:
1/2 lb grated cheddar cheese
1/2 tsp dry mustard
1/4 tsp salt
2 tsp butter
1/4 cup milk
1 egg
dry toast

Directions:
1. Place cheese in double boiler. Mix seasonings. Sprinkle over cheese.
2. Add butter in pieces. Slowly add milk.
3. When cheese begins to melt, stir till smooth.
4. Beat the egg and add a little of the hot cheese mixture to the egg. Blend well and return to cheese mixture. Cook 1 minute.
5. Serve immediately on toast slices or cubes.

Enjoy!!

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

Campbell's Green Bean Casserole

2009-09-01T05:00:00.000-07:00

At the Amateur Chef, we are all too aware that weeknight meals are often a rushed affair and it is difficult to balance a healthy, homemade meal into those few precious hours between the end of your work day and the beginning of your sleep time.

With these time constraints in mind, we have compiled a number of easy side dishes that can be prepared quickly using ingredients you already have in your pantry.

One of our family's favorites is this quick and easy recipe for Campbell's Green Bean Casserole (if we don't have beans in the house, we often substitute frozen peas):

Campbell's Green Bean Casserole

2 cans green beans or 2 cups frozen beans (we prefer frozen)
1 can French's french fried onions
1/2 cup milk
1 10-oz (284 ml) can cream of mushroom soup
Pepper to taste

Combine all ingredients in an oven proof casserole and bake at 350F for 30 minutes.

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

Classic Waldorf Salad Recipe

2009-08-29T05:00:00.000-07:00

The original Waldorf Salad was created in 1896 by maitre d'hotel Oscar Tschirky (not the hotel chef) at New York's landmark Waldorf-Astoria hotel, and became an instant success. Although nowadays there are many variations on the original, the classic Waldorf Salad recipe contained only apples, celery and mayonnaise. Walnuts and fruit were later added as integral ingredients in this world famous recipe. For great visual presentation the Waldorf Salad is usually served on a bed of lettuce.

In the modern day versions, the ingredients for Waldorf Salad often include shrimp, chicken or tuna (we've even found a hawaiian Waldorf Salad recipe!), but at the Amateur Chef we think some things don't need to be 'modernized,' therefore we present to you:

Classic Waldorf Salad Recipe

4 apples, cored & coarsely chopped
2 pears, cored & coarsely chopped
1 cup sliced celery
1/4 cup mayonnaise
1/4 cup sour cream
1 tblsp fresh lemon juice
1 tblsp cider vinegar
1 cup salted walnuts

Preparation:
In a large bowl, combine apples, pears & celery. In a small bowl, combine remaining ingredients except nuts. Pour over fruit mixture and toss well. Cover and refrigerate at least 2 hours. Gently toss in the walnuts just before serving.
Makes 6 servings.

Enjoy!!

For more great recipes, visit http://www.amateur-chef.net/

Vietnamese Grilled Flank Steak Marinade

2009-08-28T05:00:00.000-07:00

Flank steak is a lean cut of meat made popular in recent years by its use in Mexican cuisine, (namely fajitas) but we still prefer some of the more traditional ways to cook flank steak using an Asian or citrus based marinade.

Flank steak tends to be tougher than other cuts of beef such as loin or rib steak, therefore using marinades for preparing flank steak will tenderize the meat and add a great flavor.

A few years ago a good friend sent us this amazing flank steak marinade recipe that does take a bit of prep time, but once you try it we are certain you will agree was well worth the effort.

Vietnamese Grilled Flank Steak

Ingredients:

Vietnamese Marinade
1/2 cup dry sherry
1/2 tblsp black peppercorns
1/2 tsp whole cloves
1/2 tblsp grated ginger
1/2 tsp coriander seeds, crushed
1/4 tsp whole allspice berries
1/2 large onion, chopped
1 garlic clove, peeled and minced
2 1/2 tblsp fish sauce
juice of one lime
grated zest of 1/2 lime
1/2 tblsp Hoisin sauce
1/2 large jalapeno, seeded and chopped
1/2 tblsp brown sugar
3 sprigs Thai basil, torn into pieces and chopped for garnish (Thai basil can be found in Asian grocery stores, but you can use regular basil as a substitute)
3 sprigs fresh coriander, chopped for garnish
coarse salt and freshly ground pepper to taste

Steak
1 x 24 oz flank steak

Mayonnaise
1/2 cup mayonnaise
2 tsp Dijon mustard
1/2 tblsp chopped fresh coriander
pinch grated fresh ginger
coarse salt and freshly ground pepper to taste

Directions:

Vietnamese Marinade
1. Combine marinade ingredients in a shallow baking dish or a large resealable plastic bag.
2. Place flank steak into marinade.
3. Seal bag and refrigerate for 24 hours before grilling.

Steak
1. Remove steak from marinade.
2. Just before serving, preheat grill on high.
3. Season flank steak with salt and pepper and some chopped Thai basil and coriander.
4. Grill on high heat for about 8 minutes per side for medium rare, or cook to desired doneness.
using an instant read thermometer.
5. Remove and cover with foil for 5 minutes before slicing against the grain into 1/8-inch thick slices (should make about 36 slices)

Mayonnaise
1. Mix all mayonnaise ingredients together.
2. Serve the slices of flank steak with mayonnaise drizzled on top.

Enjoy!

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

Pina Colada Smoothie Recipe for a Healthy Breakfast Alternative

2009-08-26T05:00:00.000-07:00

It is a well documented fact that those who eat a healthy breakfast every morning perform much better at work and school, and are better able to maintain a healthy weight. Unfortunately many of us skip this most important meal of the day because we are in a hurry, or we make the unhealthy choice of grabbing a doughnut or fast food breakfast alternative full of calories and transfat.

But with just a few minutes of your time, a blender and a few fresh ingredients , you can quickly make this healthy Pina Colada Smoothie recipe to kick start your day:

Pina Colada Smoothie Recipe

Ingredients
1 cup fresh pineapple
1 cup unsweetened coconut milk (or 1 cup 2% milk if you don't have coconut milk on hand)
1 banana
1/4 cup ice cubes
2 teaspoons honey
Pineapple wedges, for garnish, if desired

Directions
In a blender, combine the pineapple chunks, coconut milk or milk, banana, ice and honey. Puree until smooth. Pour into 2 large glasses. Garnish each serving with a pineapple wedge.

For more great smoothie recipes visit http://www.amateur-chef.net

Chef's Tools - Wooden Toaster Tongs

2009-08-25T05:00:00.000-07:00

One of the chef's tools we absolutely would not live without at the Amateur Chef' are bamboo or wooden toaster tongs. In fact at any given time, we probably have 3 or 4 sets in our utensil drawer.

These inexpensive but versatile tongs are perfect for use with any nonstick pan, unlike metal tongs which will scratch your nonstick surface. Not only that, wooden tongs make it easy to flip bacon slices, thin pieces of meat, or any food that you do not want to pierce with a fork and risk losing those tenderizing juices.

The good news is your investment in wooden toaster tongs won't break the bank. A good set of tongs will cost you $6.00 - $8.00, and if properly maintained will last you for years. But even if you break a pair they are inexpensive to replace!!

So stock up today and buy yourself a few sets of good wooden toaster tongs.

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

Chambord Drink Recipes - Chambord & Champagne and Chambord Martini

2009-08-24T05:00:00.000-07:00

Chambord liqueur was inspired by a unique raspberry liqueur produced in the Loire Valley for France during the late 17th Century. It is believed that Chambord Liqueur was introduced to King Louis XIV during one of his visits to the Chateau de Chambord. Today, Chambord is still crafted from the world's finest raspberries and blackberries, Madagascar vanilla, Moroccan citrus peel , honey and cognac to make one of the world's most versatile liqueurs for creating elegant and stylish cocktails.

Chambord can be enjoyed in a variety of ways - Chambord neat on the rocks, Chambord mixed drinks, or Chambord with champagne. At the Amateur Chef, we are pleased to bring you two of our favorite Chambord drink recipes for your entertaining pleasure:

Chambord & Champagne
1/4 oz Chambord
Champagne
Add Chambord to bottom of flute glass. Top with champagne and serve.

Chabord French Martini
1 1/2 oz vodka
1/2 oz Chambord
1/2 oz pineapple juice
Shake ingredients with ice and strain into martini glass.

Enjoy!!

For more great recipes, visit our website at www.amateur-chef.net

Victoria's Cracker Barrel Potato Casserole

2009-08-22T05:00:00.000-07:00

Many years ago we were invited to a potluck retirement party for a co-worker and one of her friends brought this cheesy potato casserole with cornflakes that she named Victoria's Cracker Barrel Potato Casserole. At the Amateur Chef we are not normally advocates of packaged or prepared foods, but this delicious hash brown potato casserole caught our eye (and our tastebuds)!

Over the years we have 'modified' and 'perfected' this recipe to meet our high standards (actually, we changed nothing about this recipe!!), and when short of prep time (or new potato ideas) have served it to guests to rave reviews.

Victoria's Cracker Barrel Potato Casserole

Ingredients:
1 16 oz (500 ml) container sour cream
1 2.2 lb (1 kg) bag frozen hash browns
1 10 oz (284 ml) can cream of mushroom soup
1 cup (250 ml) Cracker Barrel cheddar cheese, shredded
1 onion, chopped
1/2 cup (125 ml) melted margarine or butter
1 cup (250 ml) crushed cornflakes or Special K
Salt and pepper to taste

Directions:
Thaw potatos. Mix sour cream, soup, salt, pepper, onion, cheese, butter and potatos. Sprinkle crushed cornflakes or Special K on top.
Bake at 350F for 45 minutes.

Enjoy!

For more great recipes, visit http://www.amateur-chef.net/.

Dulce de Leche Cheescake Recipe

2009-08-21T05:00:00.000-07:00

Technically speaking, Dulce de leche is Spanish for a milk based sauce which is created by slowly heating sweetened milk until it produces a sauce vaguely similar to caramel in taste. Often found as a syrup or a hard candy made from dulce de leche, it is also the base for many elaborate desserts traditionally found in Argentine and Urugayan cuisine.

Now that we have all the technical 'stuff' out of the way, here is a great Dulce de Leche cheesecake recipe to try. It takes some time to prepare and you need to be careful that your sauce doesn't burn but if you are looking for a delicious finish to an amazing gourmet meal, the end result is well worth it!

Dulce De Leche Cheesecake Recipe

Dulce de leche:
1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
1 pinch cinnamon

Cheesecake:
8 ounces cream cheese, at room temperature
3 large eggs
1 teaspoon vanilla
1/2 cup heavy cream
1 cup dulce de leche

SAUCE:
Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat. Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to 1 hour. When the mixture becomes a caramel color and is think enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.
Yield: 2 cups

CHEESECAKE: Preheat oven to 325 degrees. Place cream cheese in a food processor and process until soft. With the machine running, drop in eggs, followed by heavy cream, vanilla then dulce de leche. Place the mixture in 9 inch pie dish. Put the dish in a large pan and add hot water until it comes halfway up the side of pie dish. Place in the oven and bake about an hour or until cake tester comes out clean and top is fairly firm. Let rest one hour, then serve at once, or refrigerate, but remove from refrigerator one half- hour before serving.

This recipe brought to you courtesy of Divine Recipes.

For more great recipes visit http://www.amateur-chef.net/

Red Lobster Garlic Shrimp Scampi Recipe

2009-08-19T18:24:00.000-07:00

We receive numerous requests every week for easy and tasty shrimp appetizer recipes, but over the years the most requested one has been for the Red Lobster Garlic Shrimp Scampi Recipe.

We truly must agree with all of you that this is one of the best shrimp appetizers that we have tried, and it is also an easy appetizer recipe to turn into a full gourmet meal simply by serving accompanied by fresh pasta. Although this is not one of our easiest appetizer recipes, it is simple enough for even the Amateur Chef in you. So without further ado, courtesy of the Red Lobster Chef's Blog we present to you:

Red Lobster Garlic Shrimp Scampi Recipe

Shrimp Scampi
Serves 4

Ingredients:
1 Pound Medium Shrimp, peeled and deveined
1 Tbsp Pure Olive Oil (not extra virgin)
2 Tbsp Finely Chopped Garlic (you may used pre-chopped from the produce section of your grocery store)
1½ Cups White Wine (a nice Pinot Grigio or Chardonnay will work well)
½ Fresh Lemon (juice only)
1 Tsp Italian Seasoning Blend
½ Cup Butter (softened)
1 Tbsp Fresh Parsley (chopped fine)
To taste Salt and Pepper
½ Cup Fresh Grated Parmesan Cheese (if desired as garnish)

Method:
1. Heat heavy bottom skillet and add olive oil, do not allow oil to smoke. Add shrimp and cook until tender and no longer translucent
2. Remove shrimp from pan and reduce heat slightly. Add garlic and cook 2-3 minutes. Be careful not to brown garlic as this will produce a slightly bitter flavor. When garlic is cooked, add white wine.
3. Squeeze juice from lemon in pan, and reduce wine by half. After it is reduced, add Italian seasoning blend
4. Reduce heat to low, and slowly add butter, 1 Tbsp at a time. The butter should slowly melt into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate
5. Once butter is fully incorporated, add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
6. Serve with garnish of fresh cheese if desired. (Scampi is great accompanied by fresh pasta if serving as a meal instead of an appetizer)

For more shrimp appetizer recipes, visit http://www.appetizersunlimited.com/

Coffee, Tea or Brie - Baked Brie Appetizer

2009-08-18T05:00:00.000-07:00

Coffee, Tea or Brie - as far as party appetizers go, our Baked Brie Appetizer is always one of our most popular appetizers. You can buy your brie pre-done, but this is such an easy appetizer to make, why not make it yourself. If you have a brie baker, perfect, but if you don't just find a small caserole with a lid or small oven proof dish and cover with foil. Preheat your oven to 350F, top the brie with pecans, sliced figs and about 1/4-1/2 cup of maple syrup, bake for approximately 15 munites until heated through. Serve in your brie baker or remove to a platter, and surrounded with an assortment of crackers or bread.

Other topping variations for our Baked Brie Appetizer include: a mix of blueberries, raspberries and blackberries topped with maple syrup; a mix of nuts such as pine nuts, hazelnuts or sliced almonds and finely chopped shallots topped with maple syrup.

As you can see, the options for this easy appetizer recipe are endless. Just check out what you have in your cupboard, add a little bit of creativity, and get ready to accept endless compliments about your scrumptious Baked Brie Appetizer!!

For more great recipes, visit http://www.amateur-chef.net.

Apple with Caramel Dip

2009-08-10T05:21:00.000-07:00

One of our goals at the Amateur Chef is to provide you with some easy appetizer recipes that taste great and are healthy for you as well. This Apple with Carmel Dip recipe my sister made a number of years ago fits that bill.

I had forgotten how easy this recipe was to put together, especially considering how great it tastes. This is one of the best appetizers we have found to make for a large group of people as it appeals to adults and children alike, and can easily be used as a light dessert instead of an appetizer.

Make certain you use tart green apples (granny smith apples) as the tartness of the apples compliments the sweetness of the caramel.

Apple with Caramel Dip

Green Granny Smith Apples cut into wedges (toss in lemon juice to prevent apples from turning brown)

Blend together:
1 8oz package cream cheese
1/2 cup firmly packed brown sugar
Spread onto a plate or small platter

Heat:
1 container carmel spread in the microwave for 15 seconds and spread over the cream cheese base.

Top with skor bits, cool and serve with wedges of green apples.

Enjoy!

For more great recipes, visit www.amateur-chef.net or for more appetizer ideas visit www.appetizersunlimited.com.

Fast and Easy BBQ Salmon - Vitamin D and Omega 3 rich!

2009-08-03T07:22:00.000-07:00

One of our goals at the Amateur Chef is to provide great tasting food ideas that also provide exceptional health benefits, and this recipe for BBQ salmon certainly achieves that.

Our fast and easy BBQ 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.

So try this fast and easy, great tasting BBQ Salmon Recipe and do something wonderful for your body and your taste buds!!

BBQ 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, visit http://www.amateur-chef.net/

Enjoy!!

Pink Wusthof Paring Knife - for a Great Cause

2009-07-30T08:00:00.000-07:00

The Wusthof collection of knives is OUR top pick for an outstanding, quality line of knives (Wusthof knives are still made in Germany). Pure and simple, when it comes to knives, you truly do get what you pay for!!

No Chef's kitchen is ever complete without a quality paring knife, so throw away that dollar store special and replace it with a Wusthof paring knife - perfect for precision peeling and slicing. As an added incentive, when you outfit your kitchen now with a great Wusthof knife, make sure it is a PINK Wusthof knife and Wusthof will donate a portion of the proceeds to the Susan G. Komen Breast Cancer Foundation. A win-win situation for everyone - you own a top of the line pink Wusthof paring knife, and have the great feeling of knowing you have also helped to give something back to a worthwhile cause.

Don't compromise on the quality of your knives!! Wusthof all the way!!!

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

Bailey's Godiva Chocolate Martini Recipe

2009-07-29T05:56:00.000-07:00

A chocolate martini sounds great, doesn't it? Make that a Godiva Chocoate Martini, and it sounds yummy enough to eat. Now kick that up a notch, and make it a Bailey's Godiva Chocolate Martini, and NOW we're talking downright decadent!!! (but not too many of these, otherwise you won't be talking at all - this drink is all alcohol!)

I just couldn't resist sharing this fabulous recipe with you - just don't substitute any other chocolate flavored liqueur for the Godiva liqueurs as they are the key to the taste, and well worth the additonal cost.

So skip the cake and serve the ultimate dessert martini with the Bailey's Godiva Chocolate Martini recipe below and you will be the King or Queen of the Amateur Chef scene!!

Bailey's Godiva Chocolate Martini Recipe

1/2 oz Godiva chocolate liqueur
1/2 oz Godiva white chocolate liqueur
1/2 oz vanilla vodka
1/2 oz Bailey's Irish Cream liqueur
1/2 oz Kahula coffee liqueur

Add all ingredients into a shaker with ice and shake vigorously. Strain into a martini glass and serve. If desired, drizzle chocolate syrup into glass before pouring martini.Enjoy!!

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

Le Creuset - the Porche of Cookware!

2009-07-28T08:00:00.000-07:00

Le Creuset (not le Crueset, as it is too often misspelled) Cookware is the Porche of all cookware!!! Le Creuset hails from France, and is the world's leading manufacturer of cast iron cookware. Each product is cast in its own sand mold which is then broken after casting, making each item unique. If you can afford to splurge on only one item for your kitchen, make it a Le Creuset dutch oven. Don’t compromise - the imitation companies just don’t stack up against the genuine thing!!

Great deals can often be found at a Le Creuset outlet store specializing in discontinued pieces and seconds. If you aren’t fixated on having the latest style of Le Creuset, you can also find good prices online (check out the 3 quart or 2 quart discontinued colors le Creuset dutch oven options). For a wide range of new Le Creuset products, click on the link for Kitchen University on our page.

Each piece from the Le Creuset line is designed for use with all styles of cooking and types of cooking appliances, and easily transitions from the stove to the table, making Le Creuset the most versatile piece in your kitchen. Always read the instructions for each piece before using. Although Le Creuset is dishwasher safe, hand washing with hot soapy water is always recommended, and although highly durable, Le Creuset can be damaged if dropped or knocked against a hard surface.

We could write for days about the virtues of Le Creuset, however, until you try it yourself, you just won’t appreciate the value of a great piece of enamelled cast iron cookware. Make Le Creuset your one ‘must-have’ luxury kitchen essential!!

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

Bistro Beet Borscht

2009-07-27T09:52:00.000-07:00

We are always excited when we can share with you a recipe that not only tastes great, but packs a healthy punch as well! This Beet Borscht Recipe just happens to fit that bill! With this recipe, we combine the nutritional value of beets in a borscht bistro style soup, a perfect night time meatless dinner, and tasty enough to serve to your guests for lunch. Beets are LOADED with wonderful nutrients. In fact, just one glass of beet juice in the morning and one in the evening is a great way to promote regularity, alkalize the blood, aid in digestion, and is a simple and easy natural liver cleanse. Beet juice is also considered to be a good treatment for kidney stones and many other ailments that may afflict you.

If drinking beet juice every day just isn’t in the cards for you, then try this great Beet Borscht Recipe, and reap the health benefits of this ‘superfood’.

Bistro Beet Borscht (compliments of Epicurean Recipes)

Ingredients:
2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
½ teaspoon salt
2 cans (14-1/2 oz. each) beef broth
1 cup shredded cabbage
1 tablespoon butter or margarine
1 tablespoon lemon juice
Sour cream, optional

Directions:
In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream, if desired. Yield:8 servings. (2 quarts)

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

The Joy of Cooking with Instant Read Digital Thermometers

2009-07-20T13:39:00.001-07:00

My family, friends, and co-workers (even the unsuspecting cashiers at the local grocery store) know that I absolutely SWEAR by the instant read digial thermometer. I could spend hours extolling the virtues of the lowly meat thermometer to anyone willing to listen (or unfortunate enough not to have the choice BUT to listen!). In this day and age, I don't know how (or WHY, for that matter) anyone could even function without this inexpensive kitchen and barbeque tool!

Instant read digital thermometers take the guesswork out of cooking!! No longer will you overcook (remember Grandma's roast-leather beef?) or undercook your meat, always ensuring that a safe and proper internal temperature has been reached and that any potentially harmful bacteria such as E. Coli and Salmonella have been destroyed.

The best news is that this 'mini wonder' will not break the bank. A decent instant read digital pocket thermometer can be purchased for under $10.00, with a more deluxe model going for under $20.00.

Do yourself a favour, and make sure you equip your kitchen with a digital instant read thermometer today - your tastebuds (and your guests!!) will love you for it!!

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