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Bagna Calda
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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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Buffalo ChickenBeverage or Appetizer   January 22, 2012
Beverage or Appetizer
      Title: Buffalo Chicken
 Categories: Appetizers
      Yield: 8 Servings
 
    1/4 c  buffalo wing hot sauce 
  1 1/4 c  panko bread crumbs 
    1/2 ts paprika 
    1/4 ts salt 
      2 tb butter, melted 
      1 lb boneless skinless chicken breasts, cut into 24 strips 
           blue cheese dressing
           celery sticks
 
  Heat oven to 425°F. Line cookie sheet with foil; 
  spray foil with cooking spray.
 
  In shallow dish, place buffalo wing sauce. In 
  another shallow dish, mix bread crumbs, paprika, 
  salt and butter. Dip chicken into wing sauce; 
  coat evenly with bread crumb mixture. Place on 
  cookie sheet.
 
  Bake uncovered 8 to 10 minutes or until chicken is 
  no longer pink in center and coating is starting 
  to brown. Serve chicken with dressing and celery 
  sticks. 
 
Tip 1Cooking Tip   January 22, 2012
When boiling, a mixture should have bubbles rising constantly to the top and breaking on the surface. When simmering, a mixture should have smaller bubbles forming more slowly and collapsing below the surface.
 
Tropical SaladSoup or Salad   January 22, 2012
Soup or Salad
      Title: Tropical Salad
 Categories: Salads
      Yield: 8 Servings

        DRESSING
    1/4 c  chopped toasted almonds 
    1/3 c  orange juice 
      2 tb vegetable oil 
      3 tb packed brown sugar 
      2 tb light rum
    1/4 ts salt 
    1/4 ts paprika 

        SALAD
      3    bananas, sliced 
      2    avocados, pitted, peeled and sliced 
      2    kiwifruit, peeled, sliced 
      1    mango, cut lengthwise in half, seed removed and cut up 
      1    papaya, peeled, seeded and sliced 
    1/4 c  flaked coconut, toasted
 
  In tightly covered container, shake dressing 
  ingredients. Refrigerate at least 1 hour.
 
  In large bowl, mix salad ingredients except 
  coconut. Sprinkle with coconut. Serve with 
  dressing. 
 
Tip 2Cooking Tip   January 22, 2012
Use two flatware knives or a pastry blender to cut in shortening, butter, margarine, or lard into dry ingredients. The recipe will state how small the particles should be in the end.
 
Lemon Olive ChickenMain Dish   January 22, 2012
Entree
      Title: Lemon Olive Chicken
 Categories: Main Dish
      Yield: 4 Servings

      4    boneless skinless chicken breast halves
      2 ts olive vegetable oil 
      1 tb lemon juice 
      1 ts lemon-and-pepper seasoning 
    1/4 c  sliced ripe olives 
      4    thin slices lemon 
 
  Set oven control to broil. Spray broiler pan rack 
  with cooking spray. Starting at thickest edge of 
  each chicken breast, cut horizontally almost to 
  opposite side. Open cut chicken breast so it’s an 
  even thickness.
 
  In small bowl, mix oil and lemon juice. Drizzle over 
  both sides of chicken breasts. Sprinkle both sides 
  with lemon-and-pepper seasoning. Place on rack in 
  broiler pan.
 
  Broil with tops 4 inches from heat about 10 minutes, 
  turning once, until chicken is no longer pink in 
  center. Top with olives and lemon slices during 
  last 2 minutes of broiling. 
 
Tip 3Cooking Tip   January 22, 2012
To poach food, place them in seasoned liquid. Bring to a boil over high heat. Cover tightly. Reduce heat to medium-low. Simmer so small bubbles form and break below the surface of the liquid.
 
Broccoli-Rice BakeSide Dish   January 22, 2012
Side Dish
      Title: Broccoli-Rice Bake
 Categories: Side Dish
      Yield: 8 Servings

      1 c  uncooked regular long-grain white rice 
      2 c  water 
      1 tb butter
      1 lg onion, chopped
     16 oz prepared cheese product, cut into cubes 
 10 3/4 oz condensed cream of mushroom soup 
    2/3 c  milk 
    1/4 ts pepper
      2 c  fresh broccoli florets
      1 c  fine soft bread crumbs
      1 tb butter, melted
 
  Heat oven to 350^deg;F. Spray 13x9-inch glass baking 
  dish with cooking spray. Cook rice in water as 
  directed on package.
 
  Meanwhile, in 10-inch skillet, melt 1 tablespoon 
  butter over medium-high heat. Add onion; cook, 
  stirring occasionally, until crisp-tender. 
  Reduce heat to medium. Stir in cheese, soup, 
  milk and pepper. Cook, stirring frequently, 
  until cheese is melted.
 
  Stir in broccoli and rice. Spoon into baking dish. 
  In small bowl, mix bread crumbs and 1 tablespoon 
  melted butter; sprinkle over rice mixture.
 
  Bake uncovered 30 to 35 minutes or until light 
  brown on top and bubbly around edges.
 
Tip 4Cooking Tip   January 22, 2012
To saute food, heat a small amount of fat in a skillet until a drop of water sizzles in it. Add food and cook over medium-high heat, turning part way through, until cooked.
 
Creme CaramelDessert   January 22, 2012
Dessert
      Title: Creme Caramel
 Categories: Desserts
      Yield: 8 Servings

      1 c  sugar 
  1 3/4 c  milk 
      8    egg whites 
    1/4 ts salt 
      1 ts vanilla 
      2 c  raspberries, blackberries, blueberries or sliced strawberries 
 
  Heat oven to 325°F. Heat 1/2 cup of the sugar in 
  medium nonstick skillet over medium heat 7 to 10 
  minutes, stirring frequently with wooden spoon, 
  until sugar is melted and a light caramel color. 
  Immediately pour sugar mixture into round pan, 
  8x1 1/2 inches; tilt pan to coat bottom. Place 
  on wire rack to cool.
 
  Mix remaining 1/2 cup sugar, milk, eggs, salt and 
  vanilla in large bowl. Pour mixture over sugar 
  mixture in pan. Place in rectangular pan, 13x9x2 
  inches. Pour very hot water into rectangular pan 
  to within 1/2 inch of top of round pan.
 
  Bake 50 to 60 minutes or until knife inserted in 
  center comes out clean. Remove round pan from pan 
  of water. Cover; refrigerate until thoroughly 
  chilled, about 3 hours or overnight. To unmold, 
  run knife around edge of custard to loosen; 
  invert onto serving platter. Top with fruit.
 
Tip 5Cooking Tip   January 22, 2012
Get a head start on main-dish salads by storing cans of fruits, vegetables, and meats in your refrigerator. That way they're already chilled when you're ready to use them.
 
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