Watergate salad, also known as Pistachio salad, Hawaiian Surprise or Pistachio Delight, is a sweet dessert salad developed by Kraft Foods in the 1970's. Watergate Salad is similar to Ambrosia Fruit Salad, since both recipes use canned fruit or fruit cocktail and/or mandarin oranges, mini marshmallows and whipped cream, and both are quick and easy to prepare.
So, how did Watergate Salad get its name? The answer to that question still remains a bit of a mystery. A Kraft Foods representative advised that Kraft developed the recipe for their Pistachio Pineapple Delight in 1975, however, they never referred to their salad as Watergate Salad until consumers started to request the recipe by that name. Some believe that a Chicago food editor renamed the pistachio salad as Watergate Salad in order to spark interest in her column when she printed the recipe. Others believe it's linked to the infamous American political scandal while still others attribute it to the Watergate Hotel. Despite the debate, the one thing everyone does agree on is that the Watergate Salad recipe is simply delicious!
Whether served as a dessert or a holiday dinner salad, Watergate Salad is sure to be a hit with the adults and children alike.
Watergate Salad
Ingredients:
2 cups JET-PUFFED Miniature Marshmallows
2 pkg. (4-serving size each) JELL-O Pistachio Instant Pudding
2 cans (14 fl oz/398mL each) crushed pineapple in juice, undrained
1 cup chopped pecans
3 cups thawed COOL WHIP Whipped Topping
Directions:
COMBINE marshmallows, dry pudding mix, pineapple and nuts in large bowl.
STIR in Cool Whip. Refrigerate 1 hour.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Tuesday, November 10, 2009
Monday, November 9, 2009
Recipes for Swiss Chard - Swiss Chard with Orange and Bacon
Swiss Chard is a leafy green with a slightly bitter taste, similar to kale, and is very popular among Mediterranean cooks. Swiss chard is so called to distinguish it from French spinach varieties by 19th century seed catalogue publishers.
Although it is the leaves of the Swiss Chard that are eaten, Swiss Chard actually hails from the same species as the garden beet, which is cultivated for its edible root, not its leaves.
Typically, most recipes for Swiss Chard cook or saute mature leaves and stalks, but if the plant is young and tender, you may want to try adding swiss chard raw to salads for a distinctive Mediterranean flavor.
This is one of our favorite recipes for Swiss Chard, courtesy of Home Made Simple, and is the perfect light accompaniment for any meal.
Swiss Chard with Orange and Bacon
INGREDIENTS
2 lbs (907 g) Swiss or red chard, tough stems discarded and leaves coarsely chopped
4 slices lean bacon, diced
Zest of 1 orange, finely grated
1 cup (250 ml) freshly squeezed orange juice
2 tblsp (30 ml) unsalted butter
Salt and fresh ground black pepper, to taste
DIRECTIONS
In a large pot of boiling salted water, cook the chard about 3 minutes, until bright green and tender. Drain, squeezing out any excess water from the leaves.
In a skillet, cook bacon over medium heat until crisp, about 5 minutes. Transfer bacon to a plate. Pour the orange juice into the same skillet. Bring to a boil. Cook, stirring occasionally, until mixture is reduced and slightly thickened, about 4 minutes.
Turn off heat. Stir in butter or margarine, orange zest and chard.
Season to taste with salt and pepper. Transfer to a serving dish, top with diced bacon and serve.
Tip: To make this dish vegetarian friendly, simply substitute a soy-based product for the lean bacon. Look for soy bacon or tempeh bacon in the natural foods refrigerated section of your local grocery or specialty store.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Although it is the leaves of the Swiss Chard that are eaten, Swiss Chard actually hails from the same species as the garden beet, which is cultivated for its edible root, not its leaves.
Typically, most recipes for Swiss Chard cook or saute mature leaves and stalks, but if the plant is young and tender, you may want to try adding swiss chard raw to salads for a distinctive Mediterranean flavor.
This is one of our favorite recipes for Swiss Chard, courtesy of Home Made Simple, and is the perfect light accompaniment for any meal.
Swiss Chard with Orange and Bacon
INGREDIENTS
2 lbs (907 g) Swiss or red chard, tough stems discarded and leaves coarsely chopped
4 slices lean bacon, diced
Zest of 1 orange, finely grated
1 cup (250 ml) freshly squeezed orange juice
2 tblsp (30 ml) unsalted butter
Salt and fresh ground black pepper, to taste
DIRECTIONS
In a large pot of boiling salted water, cook the chard about 3 minutes, until bright green and tender. Drain, squeezing out any excess water from the leaves.
In a skillet, cook bacon over medium heat until crisp, about 5 minutes. Transfer bacon to a plate. Pour the orange juice into the same skillet. Bring to a boil. Cook, stirring occasionally, until mixture is reduced and slightly thickened, about 4 minutes.
Turn off heat. Stir in butter or margarine, orange zest and chard.
Season to taste with salt and pepper. Transfer to a serving dish, top with diced bacon and serve.
Tip: To make this dish vegetarian friendly, simply substitute a soy-based product for the lean bacon. Look for soy bacon or tempeh bacon in the natural foods refrigerated section of your local grocery or specialty store.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Saturday, November 7, 2009
Philadelphia Cream Cheese No Bake Cheesecake
The Kraft Kitchens recipes collection offers a wide variety of cheesecake recipes using Philadelphia cream cheese, but one of our all-time favorites is this wonderful Philadelphia Cream Cheese No Bake Cheesecake that delivers all the creamy deliciousness of cheesecake without all the time and fuss.
For a great Philadelphia cream cheese no-bake cheesecake recipe that won't disappoint, give this quick and easy recipe a try. But don't be afraid to change-up your ingredients - try replacing the strawberries with raspberries or a mix of both for a delightful Chocolate-Summer Berry Philadelphia Cream Cheese No-Bake Cheesecake!
Chocolate-Berry Philadelphia Cream Cheese No-Bake Cheesecake
2 squares semi-sweet chocolate
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip Dips Chocolate
1 Oreo Pie Crust (6 oz)
1-1/2 cups halved strawberries
MICROWAVE chocolate in small microwaveable bowl on high 1 min; stir until chocolate is completely melted. Set aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
For a great Philadelphia cream cheese no-bake cheesecake recipe that won't disappoint, give this quick and easy recipe a try. But don't be afraid to change-up your ingredients - try replacing the strawberries with raspberries or a mix of both for a delightful Chocolate-Summer Berry Philadelphia Cream Cheese No-Bake Cheesecake!
Chocolate-Berry Philadelphia Cream Cheese No-Bake Cheesecake
2 squares semi-sweet chocolate
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip Dips Chocolate
1 Oreo Pie Crust (6 oz)
1-1/2 cups halved strawberries
MICROWAVE chocolate in small microwaveable bowl on high 1 min; stir until chocolate is completely melted. Set aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Friday, November 6, 2009
Grilled Lobster Tails
Grilled lobster tails are the perfect gourmet entre for any occasion, and contrary to popular myth, grilling lobster tails is actually very easy to do.
Follow our simple instructions on how to cook lobster tails for guaranteed perfect grilling results every time. Using a sharp knive or chef's scissors, cut the lobster tails in half lengthwise and open the shell butterfly-style to expose as much of the lobster meat as possible. Marinate the lobster tails in either the butter marinade or Caribbean marinade recipes below, and grill.
The secret to cooking lobster tail on grill is to make certain you don't overcook your lobster. When grillng lobster tails, once the shell is red and the lobster meat is white or opaque, it is ready to serve. Always remember that just like any other meat, grilled lobster tails will still keep cooking once you remove them from the heat.
Grilled Lobster Tails with Garlic Butter Marinade
2 8-10 oz lobster tails
4 tbsp butter
1 garlic clove, minced or crushed
1 tblsp freshly squeezed lemon juice
salt and pepper
Melt butter in a small saucepan on stove. Remove from heat and add garlic to warm butter. Add freshly squeezed lemon juice and mix well.
Using a brush, thoroughly baste the flesh side of the tails with the butter-garlic mixture.
Heat BBQ grill to medium-high. Lightly salt and pepper lobster tails, and place tails, flesh side down, on hot grill for 4 to 5 minutes or until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the shell is red and lobster meat is firm and opaque. Do not overcook!
Grilled Lobster Tails with Caribbean Marinade
2 8-10 oz lobster tails
2 tblsp diced green onions
2 garlic cloves, crushed
4 tplsp olive oil
1 tsp sea salt
freshly ground pepper, to taste
1 tsp dried thyme,
1 cup pineapple juice,
1 cup white wine.
Combine ingredients in shallow dish. Add butterflied lobster tails and marinade in the fridge for approximately 1 hour, turning every 15 minutes.
Heat BBQ grill to medium-high. Place lobster tails, flesh side down, on hot grill for 4 to 5 minutes or until light grill marks show. Flip the lobster tails to shell side down. Baste with marinade several times during the next 3 to 6 minutes until the shell is red and lobster meat is firm and opaque. Do not overcook!
Enjoy!!
For more great recipes, Chef's tips and tricks visit www.amateur-chef.net
Follow our simple instructions on how to cook lobster tails for guaranteed perfect grilling results every time. Using a sharp knive or chef's scissors, cut the lobster tails in half lengthwise and open the shell butterfly-style to expose as much of the lobster meat as possible. Marinate the lobster tails in either the butter marinade or Caribbean marinade recipes below, and grill.
The secret to cooking lobster tail on grill is to make certain you don't overcook your lobster. When grillng lobster tails, once the shell is red and the lobster meat is white or opaque, it is ready to serve. Always remember that just like any other meat, grilled lobster tails will still keep cooking once you remove them from the heat.
Grilled Lobster Tails with Garlic Butter Marinade
2 8-10 oz lobster tails
4 tbsp butter
1 garlic clove, minced or crushed
1 tblsp freshly squeezed lemon juice
salt and pepper
Melt butter in a small saucepan on stove. Remove from heat and add garlic to warm butter. Add freshly squeezed lemon juice and mix well.
Using a brush, thoroughly baste the flesh side of the tails with the butter-garlic mixture.
Heat BBQ grill to medium-high. Lightly salt and pepper lobster tails, and place tails, flesh side down, on hot grill for 4 to 5 minutes or until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the shell is red and lobster meat is firm and opaque. Do not overcook!
Grilled Lobster Tails with Caribbean Marinade
2 8-10 oz lobster tails
2 tblsp diced green onions
2 garlic cloves, crushed
4 tplsp olive oil
1 tsp sea salt
freshly ground pepper, to taste
1 tsp dried thyme,
1 cup pineapple juice,
1 cup white wine.
Combine ingredients in shallow dish. Add butterflied lobster tails and marinade in the fridge for approximately 1 hour, turning every 15 minutes.
Heat BBQ grill to medium-high. Place lobster tails, flesh side down, on hot grill for 4 to 5 minutes or until light grill marks show. Flip the lobster tails to shell side down. Baste with marinade several times during the next 3 to 6 minutes until the shell is red and lobster meat is firm and opaque. Do not overcook!
Enjoy!!
For more great recipes, Chef's tips and tricks visit www.amateur-chef.net
Wednesday, November 4, 2009
Lipton Onion Soup Recipes
Easy to make Lipton onion soup recipes, such as our easy recipe for Aggie's Rice, can be invaluable weeknight time savers for busy families, but Lipton onion soup can also be added as a flavor enhancer flavor to many recipes that can typically taste bland.
Kick up the flavor of your meals by adding this 'secret ingredient' - meatloaf made with Lipton onion soup mix and Lipton onion soup burgers are favorites in our household. Simply add 1/2 to 1 package of dry Lipton onion soup to your recipe and continue as directed.
If you are looking for a new idea for roasting or baking potatoes, try one of our easiest Lipton onion soup recipes: cut your potatoes into chunks or wedges, place in a plastic bag, drizzle with vegetable oil, add a package of dry Lipton onion soup and shake until coated. Place in single layer on foil covered cookie sheet and back in 350F oven for 30-45 minutes, or until done.
Of course, even our easy Campbell Chicken Rice Casserole uses Lipton onion soup as a flavor enhancer.
The next time you are out shopping, pick up a few packages of Lipton onion soup and experiment by adding it to almost any type of meat, meatloaf, ground beef or meatballs for a quick and easy flavor enhancer.
Kick up the flavor of your meals by adding this 'secret ingredient' - meatloaf made with Lipton onion soup mix and Lipton onion soup burgers are favorites in our household. Simply add 1/2 to 1 package of dry Lipton onion soup to your recipe and continue as directed.
If you are looking for a new idea for roasting or baking potatoes, try one of our easiest Lipton onion soup recipes: cut your potatoes into chunks or wedges, place in a plastic bag, drizzle with vegetable oil, add a package of dry Lipton onion soup and shake until coated. Place in single layer on foil covered cookie sheet and back in 350F oven for 30-45 minutes, or until done.
Of course, even our easy Campbell Chicken Rice Casserole uses Lipton onion soup as a flavor enhancer.
The next time you are out shopping, pick up a few packages of Lipton onion soup and experiment by adding it to almost any type of meat, meatloaf, ground beef or meatballs for a quick and easy flavor enhancer.
Tuesday, November 3, 2009
Campbell Chicken Rice Casserole
Easy to make chicken rice casseroles can be virtual life-savers for those of us with full time jobs, kids and busy weeknight schedules, so our Campbell Chicken Rice Casserole arrives just in time to ease the pressure, especially as we head into the hectic holiday season.
Our easy to make, but tender and tasty Campbell Chicken Rice Casserole uses only 6 pantry staple items, and takes only a few minutes of prep-to-oven time. Pop your chicken rice casseroles into the oven and you easily free up an hour or so to devote to one of your many time-consuming jobs.
Campbell Chicken Rice Casserole
1 can (10 oz) cream of mushroom soup
10 oz milk
2/3 of a 10 oz can of mushrooms with liquid
1 envelope onion soup mix
4 small chicken breasts
3/4 cups uncooked rice
Heat over to 350F.
Blend soup & milk, reserving 1/2 cup of the mixture.
Sire together remaining soup mixture, uncooked rice, mushrooms with liquid and 1/2 onion soup mix.
Pour into greased baking dish.
Arrange chicken breasts on rice mixture.
Pour reserved soup mixture over chicken.
Sprinkle remaining onion soup mix on top.
Cover and bake 1 hour.
Uncover and bake 15 minutes longer.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Our easy to make, but tender and tasty Campbell Chicken Rice Casserole uses only 6 pantry staple items, and takes only a few minutes of prep-to-oven time. Pop your chicken rice casseroles into the oven and you easily free up an hour or so to devote to one of your many time-consuming jobs.
Campbell Chicken Rice Casserole
1 can (10 oz) cream of mushroom soup
10 oz milk
2/3 of a 10 oz can of mushrooms with liquid
1 envelope onion soup mix
4 small chicken breasts
3/4 cups uncooked rice
Heat over to 350F.
Blend soup & milk, reserving 1/2 cup of the mixture.
Sire together remaining soup mixture, uncooked rice, mushrooms with liquid and 1/2 onion soup mix.
Pour into greased baking dish.
Arrange chicken breasts on rice mixture.
Pour reserved soup mixture over chicken.
Sprinkle remaining onion soup mix on top.
Cover and bake 1 hour.
Uncover and bake 15 minutes longer.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Sunday, November 1, 2009
Oven Baked Pork Chops
Although there are many different ways to cook pork chops, some methods are better than others to ensure tender and moist pork chops every time.
At the Amateur, we generally suggest oven baked pork chops over grilled pork chops, as the grilling method tends to dry out and toughen your meat. If you do prefer to use your grill over the oven, then marinating pork chops for grilling will help to tenderize the meat and deliver tasty and moist pork chops every time. And don't forget to use an instant read thermometer to reduce the risk of over or undercooking your pork chops.
Our recipe for Oven Baked Pork Chops is one of the easiest to make recipes in our collection - the combination of vinegar and apple juice works as a tenderizer for moist pork chops every time, and the mustard and brown sugar adds just the right sweet and tangy taste.
Oven Baked Pork Chops
1 tsp hot mustard
1 cup bread crumbs
1/2 cup brown sugar
1/4 cup vinegar
1 1/4 cups apple juice
4 centre cut pork chops, fat removed
Place pork chops in baking pan. Combine sugar, crumbs, mustard, vinegar and 1/4 cup apple juice. Spread this mixture over chops with the remaining juice. Bake covered in 325F oven for 3/4 hour. Uncover and continue to bake another 15 minutes.
Enjoy!
For more great recipes, Chef's tips and tools, visit www.amateur-chef.net
At the Amateur, we generally suggest oven baked pork chops over grilled pork chops, as the grilling method tends to dry out and toughen your meat. If you do prefer to use your grill over the oven, then marinating pork chops for grilling will help to tenderize the meat and deliver tasty and moist pork chops every time. And don't forget to use an instant read thermometer to reduce the risk of over or undercooking your pork chops.
Our recipe for Oven Baked Pork Chops is one of the easiest to make recipes in our collection - the combination of vinegar and apple juice works as a tenderizer for moist pork chops every time, and the mustard and brown sugar adds just the right sweet and tangy taste.
Oven Baked Pork Chops
1 tsp hot mustard
1 cup bread crumbs
1/2 cup brown sugar
1/4 cup vinegar
1 1/4 cups apple juice
4 centre cut pork chops, fat removed
Place pork chops in baking pan. Combine sugar, crumbs, mustard, vinegar and 1/4 cup apple juice. Spread this mixture over chops with the remaining juice. Bake covered in 325F oven for 3/4 hour. Uncover and continue to bake another 15 minutes.
Enjoy!
For more great recipes, Chef's tips and tools, visit www.amateur-chef.net
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