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CookingFood For Thought    

Welcome to Food For Thought cooking and recipes - online since 1991! There are 5 new recipes, plus new cooking hints & tips, posted to this page each week.

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Zucchini BitesBeverage or Appetizer   January 15, 2017
Beverage or Appetizer
      Title: Zucchini Bites
 Categories: Appetizer
      Yield: 4 Servings
   
      3 c  sliced unpeeled zucchini
      1 c  flour
  1 1/2 ts baking powder
    1/2 c  finely chopped onion
    1/2 c  grated parmesan cheese
      2 tb chopped fresh parsley
    1/2 ts salt
    1/2 ts seasoned salt
    1/2 ts dried marjoram
    1/8 ts pepper
      1    garlic clove, minced
    1/2 c  vegetable oil
      4    eggs, slightly beaten
      1 tb shortening
 
  Heat oven to 350°F. Grease bottom and sides 
  of rectangular pan, 13x9x2 inches.
 
  Stir together all ingredients. Spread in pan.
 
  Bake about 25 minutes or until golden brown. Cut 
  into 2-inch squares; cut squares diagonally in 
  half into triangles.
 
Tip 1Cooking Tip   January 15, 2017
To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a little experimentation, honey can replace all the sugar in some recipes.
 
Asparagus SaladSoup or Salad   January 15, 2017
Soup or Salad
      Title: Asparagus Salad
 Categories: Salad
      Yield: 6 Servings
     
      9 oz box frozen artichoke hearts
     15 oz can asparagus spears, cut crosswise
      1 c  sliced fresh mushrooms
    1/2 c  olive oil
    1/2 ts grated lemon peel
    1/4 c  lemon juice
      2 tb chopped fresh chives
      1 tb dijon mustard
    1/2 ts salt 
           boston lettuce
     18 sm pitted ripe olives
 
  Cook artichoke hearts as directed on box; 
  drain. Immediately rinse with cold water; 
  drain.
 
  In large glass or plastic bowl, mix artichokes, 
  asparagus and mushrooms. To make dressing, in 
  tightly covered container, shake oil, lemon 
  peel, lemon juice, chives, mustard and salt 
  until well blended. Pour dressing over salad; 
  toss to coat. Cover and refrigerate at least 2 
  hours.
 
  Remove vegetables from dressing with slotted 
  spoon; reserve dressing. Arrange vegetables on 
  lettuce on each of 6 plates. Garnish with 
  olives. Serve with reserved dressing.
 
Tip 2Cooking Tip   January 15, 2017
When baking with honey, remember the following: Reduce any liquid called for by 1/4 cup for each cup of honey used. Add l/2 teaspoon baking soda for each cup of honey used. Reduce oven temperature by 25 F to prevent over-browning.
 
Cheese QuicheMain Dish   January 15, 2017
Entree
      Title: Cheese Quiche
 Categories: Main Dish
      Yield: 6 Servings
   
      1    refrigerated pie crust, softened
      1 tb butter
    1/2 lb fresh asparagus spears, in 1" pieces
    1/2 c  chopped onion
    1/2 c  chopped roasted red bell peppers
      1    log chevre cheese, crumbled
      1 c  half-and-half
    1/2 ts salt
    1/2 ts freshly ground pepper
      3    eggs
    1/2 c  freshly shredded parmesan
 
  Heat oven to 375°F. Spray 9-inch glass pie 
  plate with cooking spray. Place pie crust in 
  pie plate as directed on box for one-crust 
  filled pie; flute edges.
 
  In 12-inch skillet, melt butter over medium-high 
  heat. Cook asparagus and onion in butter 5 to 8 
  minutes, stirring occasionally, until asparagus 
  is crisp-tender. Spoon vegetables into 
  crust-lined plate. Top with roasted peppers and 
  chevre.
 
  In large bowl, beat half-and-half, salt, pepper 
  and eggs with whisk. Pour over ingredients in 
  crust. Sprinkle with parmesan cheese.
 
  Place pie plate on lowest oven rack; bake 35 to 
  45 minutes or until knife inserted in center 
  comes out clean. Let stand 10 minutes before 
  cutting.
 
Tip 3Cooking Tip   January 15, 2017
Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
 
Chard GratinSide Dish   January 15, 2017
Side Dish
      Title: Chard Gratin
 Categories: Side Dish
      Yield: 6 Servings
    
      2 lg bunches swiss chard
      1 c  soft bread crumbs, toasted
      1 c  shredded parmesan
      2 tb butter, melted
      1 c  whipping cream
      3    cloves garlic, crushed
    1/4 c  butter
      1 lg red onion, finely chopped
    1/2 ts salt
    1/4 ts pepper
 
  Heat oven to 400°F. Spray shallow 1 1/2-quart
   casserole or gratin dish with cooking spray. 
   Rinse chard; shake to remove excess moisture and 
   pat dry. Cut leaves from stalks; finely chop 
   stalks and leaves and keep separate.
 
  In small bowl, mix bread crumbs, cheese and 
  melted butter; set aside. In 1-quart saucepan, 
  heat cream and garlic to boiling. Reduce heat; 
  simmer 2 minutes. Remove from heat.
 
  In 4-quart Dutch oven, melt 1/4 cup butter over 
  medium heat. Cook onion in butter 3 minutes or 
  until tender. Stir in chopped chard stalks; 
  cook 12 to 14 minutes, stirring occasionally, 
  until tender and beginning to brown. Increase 
  heat to medium-high. Add chopped chard leaves, 
  salt and pepper; cook 4 minutes or until wilted. 
  Drain well, pressing with back of spoon. Spread 
  mixture in casserole.
 
  Strain cream, discarding garlic. Pour cream over 
  chard. Sprinkle with bread crumb mixture. Bake 
  uncovered 20 to 25 minutes or until bubbly and 
  top is golden brown.
 
Tip 4Cooking Tip   January 15, 2017
When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.
 
Pots De CremeDessert   January 15, 2017
Dessert
      Title: Pots De Creme
 Categories: Dessert
      Yield: 10 Servings
     
      1 c  semisweet chocolate chips
    3/4 c  sweetened condensed milk
      6 oz boston cream pie yogurt
      2    eggs
 
  Heat oven to 325°F.
 
  In 2-quart saucepan, heat chocolate chips and 
  condensed milk over medium heat about 5 
  minutes or until chocolate chips are melted, 
  stirring occasionally. Remove from heat. 
  Using whisk, beat in yogurt and eggs until 
  smooth.
 
  Divide mixture among 10 custard cups. Place 
  cups in large ovenproof pan; carefully pour in 
  warm water, until water level comes halfway up 
  sides of cups. Bake about 30 minutes or just 
  until beginning to set. Remove from oven and 
  water bath. Cool 30 minutes.
 
  Cover and refrigerate any remaining pots de 
  creme.
 
Tip 5Cooking Tip   January 15, 2017
To retain honey's wonderfully luxuriant texture, always store it at room temperature; never in the refrigerator. If your honey becomes cloudy, don't worry. It's just crystallization, a natural process.
 
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