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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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Crab Cake BitesBeverage or Appetizer   July 14, 2019
Beverage or Appetizer
      Title: Crab Cake Bites
 Categories: Appetizer
      Yield: 36 Servings
  
        CRAB CAKE BITES
    1/2 c  mayonnaise
      1    egg
      2 tb chopped fresh chives
      1 ts worcestershire sauce
      1 ts dijon mustard
  1 1/2 ts seafood seasoning
      1 ts fresh lemon juice
     16 oz refrigerated crabmeat, cleaned
    2/3 c  panko bread crumbs

        LEMON-GARLIC SAUCE
      1 c  mayonnaise
      2 ts dijon mustard
      1 ts finely chopped garlic
      2 ts fresh lemon juice
    1/4 ts salt 
 
  Heat oven to 400 degrees F. Line large cookie 
  sheet with cooking parchment paper.
 
  In medium bowl, stir together 1/2 cup mayonnaise, 
  the egg, chives, Worcestershire sauce, 1 teaspoon 
  dijon mustard, seafood seasoning and 1 teaspoon 
  lemon juice. Fold in crabmeat and bread crumbs 
  until well blended (mixture will be moist). Using 
  measuring tablespoon, shape mixture into 36
  balls. Place on cookie sheet.
 
  Bake 16 to 20 minutes or until lightly browned and 
  hot in center. Cool 5 minutes.
 
  Meanwhile, in small bowl, stir together Lemon-Garlic
  Sauce ingredients until blended. Serve bites with 
  sauce.
 
 
Tip 1Cooking Tip   July 14, 2019
Lemon juice or vinegar in water where cauliflower is cooked makes it keep its white color.
 
BLT Salad ShootersSoup or Salad   July 14, 2019
Soup or Salad
      Title: BLT Salad Shooters
 Categories: Salad
      Yield: 16 Servings
 
      3    heads of endive
      4 oz cream cheese, softened
      1 c  grape tomatoes, halved
      1 tb olive oil
      1 ts white vinegar
    1/4 ts salt
    1/8 ts pepper
      1 tb sliced fresh basil leaves
      2 slices bacon, cooked and crumbled
 
  Place 16 large endive leaves or lettuce leaves 
  on large platter. Place cream cheese into 
  resealable food-storage plastic bag. Cut end 
  off 1 corner of bag, and pipe about 2 teaspoons 
  cream cheese onto large leafy end of each leaf.
 
  In small bowl, mix tomatoes, olive oil, vinegar, 
  salt and pepper until well combined. Divide 
  mixture evenly among lettuce leaves. Top with 
  basil and bacon. Serve immediately, or 
  refrigerate up to 4 hours until ready to serve.
  
 
Tip 2Cooking Tip   July 14, 2019
Add a slice of lemon to peeled sweet potatoes while cooking. The lemon will help them clear and free of discoloration.
 
Chicken SchnitzelMain Dish   July 14, 2019
Entree
      Title: Chicken Schnitzel
 Categories: Main Dish
      Yield: 4 Servings
   
      4    boneless skinless chicken breasts
      1 ts salt
      1 ts pepper
    1/2 c  all-purpose flour
      4    eggs
  1 1/3 c  plain panko bread crumbs
           Lemon wedges 
 
  Between pieces of plastic wrap or waxed paper, 
  place each chicken breast smooth side down; 
  gently pound with flat side of meat mallet or 
  rolling pin until about 1/4 inch thick. Season 
  chicken with 1/2 teaspoon of the salt and 1/2 
  teaspoon of the pepper.
 
  In shallow pan, stir together flour, remaining 
  1/2 teaspoon salt and 1/2 teaspoon pepper. Coat 
  both sides of chicken with flour mixture. Beat 
  eggs in shallow bowl with whisk to blend. Place 
  bread crumbs in another shallow bowl. Dip 
  chicken into beaten eggs; turn to coat. Dredge 
  in bread crumbs, coating completely.
 
  In 12-inch nonstick skillet, heat 2 tablespoons 
  of the oil over medium heat. Add chicken; cook 
  6 to 8 minutes, turning once, to at least 165 
  degrees F. Transfer chicken to serving plates. 
  Serve with lemon wedges on the side.
 
 
Tip 3Cooking Tip   July 14, 2019
A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.
 
Buttered Rice With PeasSide Dish   July 14, 2019
Side Dish
      Title: Buttered Rice With Peas
 Categories: Side Dish
      Yield: 4 Servings
    
      1 c  uncooked instant brown rice
  1 1/4 c  water
      2 tb butter
      1 bell pepper, finely chopped
      1 c frozen sweet peas
      2 md green onions, thinly sliced
    1/4 c  grated Parmesan cheese
           salt, to taste
           freshly ground pepper, to taste
 
  Cook rice in water as directed on package.
 
  Meanwhile, in large skillet, melt butter over 
  medium heat. Add bell pepper; cook about 2 
  minutes, stirring occasionally, until pepper 
  begins to soften. Add peas and onions. Cook 
  about 3 minutes longer, stirring occasionally, 
  until bell pepper is crisp-tender and peas 
  are thoroughly heated.
 
  Add cooked rice to skillet with vegetables; 
  stir to combine. Stir in Parmesan cheese. 
  Season with salt and pepper.
 
 
Tip 4Cooking Tip   July 14, 2019
Rinse measuring cup in hot water before using syrup, oil, etc. Will pour out clean and not stick to cup.
 
Butterscotch BlondiesDessert   July 14, 2019
Dessert
      Title: Butterscotch Blondies
 Categories: Dessert
      Yield: 24 Pies
     
    1/2 c  plus 2 tb unsalted butter
  2 1/2 c  packed light brown sugar
      2 c  all-purpose flour
      2 ts baking powder
    1/2 ts salt
    1      egg 
 
  Heat oven to 350 degrees F. Spray 13x9-inch pan 
  with cooking spray.
 
  In 1-quart saucepan, heat butter over medium heat 
  6 minutes, stirring occasionally, until lightly 
  browned. Pour into small bowl; cool 10 minutes.
 
  Meanwhile, in large bowl, mix brown sugar, flour, 
  baking powder and salt. Add egg product to browned 
  butter; stir with whisk. Pour butter mixture over 
  flour mixture; stir just until moistened. Spoon 
  batter into pan; smooth top with spatula.
 
  Bake 30 minutes or until toothpick inserted in 
  center comes out clean. Cool completely in pan on 
  cooling rack, about 1 hour. Cut into 8 rows by 6 
  rows.
 
 
Tip 5Cooking Tip   July 14, 2019
For fried foods that require flouring, try pancake flour for a change, it's quite nice.
 
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