Cooking	Food 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.
Crab Cake Bites	Beverage or Appetizer   June 16, 2019
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 1	Cooking Tip   June 16, 2019
Lemon juice or vinegar in water where cauliflower is cooked makes it keep its white color.
BLT Salad Shooters	Soup or Salad   June 16, 2019
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 2	Cooking Tip   June 16, 2019
Add a slice of lemon to peeled sweet potatoes while cooking. The lemon will help them clear and free of discoloration.
Chicken Schnitzel	Main Dish   June 16, 2019
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 3	Cooking Tip   June 16, 2019
A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.
Buttered Rice With Peas	Side Dish   June 16, 2019
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 4	Cooking Tip   June 16, 2019
Rinse measuring cup in hot water before using syrup, oil, etc. Will pour out clean and not stick to cup.
Butterscotch Blondies	Dessert   June 16, 2019
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 5	Cooking Tip   June 16, 2019
For fried foods that require flouring, try pancake flour for a change, it's quite nice.
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