Food_corner.gif - 10741 Bytes chocolate_banner.jpg - 10308 Bytes
space
space
Bagna Calda
UPDATES


Follow Pazsaz Entertainment Network at Twitter!     Find Pazsaz Entertainment Network in MySpace     Become a fan of Pazsaz Entertainment Network on Facebook!     Read the Pazsaz Entertainment Network Blog
CHANGE DETECTION

Enter your email address to be notified automatically when this page is updated
Privacy Policy
Sponsors
Food_center_banner.gif - 30003 Bytes

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.

Bookmark and Share
Subscribe
 
Stuffed MushroomsBeverage or Appetizer   May 13, 2012
Beverage or Appetizer
      Title: Stuffed Mushrooms
 Categories: Appetizers
      Yield: 35 Servings
 
      1 lb fresh whole mushrooms 
    1/3 c  crumbled Gorgonzola cheese 
    1/4 c  bread crumbs 
    1/4 c  chopped hazelnuts
    1/4 c  finely chopped red bell pepper 
      4 md green onions, chopped
    1/2 ts salt
 
  Heat oven to 350°. Remove stems from mushroom 
  caps; reserve caps. Finely chop enough stems to 
  measure about 1/2 cup. Discard remaining stems.
 
  Mix chopped mushroom stems and remaining ingredients 
  in small bowl until well blended. Spoon into 
  mushroom caps, mounding slightly. Place in ungreased 
  jelly roll pan, 15 1/2x10 1/2x1 inch.
 
  Bake 15 to 20 minutes or until thoroughly heated. 
  Serve warm.
 
Tip 1Cooking Tip   May 13, 2012
When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter.
 
Caramelized SaladSoup or Salad   May 13, 2012
Soup or Salad
      Title: Caramelized Salad
 Categories: Salads
      Yield: 6 Servings

      2 lb small red potatoes, in 1" pieces 
      1 lb green beans, cut in half 
    1/2 ts salt 
    1/3 c  butter
      2 lg onions, chopped
    1/4 c  balsamic vinegar 
    1/4 c  packed brown sugar 
    1/4 ts salt 
      6 c  bite-size leaf lettuce 
           freshly ground pepper
 
  Heat 1 inch water to boiling in 4-quart Dutch oven. 
  Add potatoes, green beans and 1/2 teaspoon salt. 
  Heat to boiling; reduce heat to medium. Cover and 
  cook about 10 minutes or until vegetables are 
  tender; drain and set aside.
 
  While vegetables are cooking, melt butter in 
  12-inch skillet over medium-high heat. Cook onions 
  in butter 10 to 12 minutes, stirring occasionally, 
  until golden brown. Stir in vinegar, brown sugar 
  and 1/4 teaspoon salt. Pour onion mixture over 
  potatoes and green beans; stir until coated.
 
  Arrange lettuce on large platter. Arrange warm 
  vegetables on lettuce. Sprinkle with pepper. 
 
Tip 2Cooking Tip   May 13, 2012
Most recipes calling for dried beans recommend soaking them overnight; lots of us don't have the time or inclination to think that far ahead. To speed up the process, place washed beans in a large covered bowl with water (they will absorb lots) and microwave until it comes to a full boil. Let sit in the micro for about 1 hour and you have pre-soaked beans; then cook as desired. This works on almost all beans; they are ready to be cooked in your recipe, will be soft and cooked in about one hour.
 
Thai ChickenMain Dish   May 13, 2012
Entree
      Title: Thai Chicken
 Categories: Main Dish
      Yield: 4 Servings

      4    boneless skinless chicken breasts
    1/2 c  plain panko bread crumbs 
    1/2 c  finely chopped dry-roasted peanuts 
    1/4 c  purchased peanut sauce 
      2 tb mayonnaise 
           fresh cilantro
           additional purchased peanut sauce
 
  Heat oven to 400°F. Line baking sheet with foil; 
  spray with cooking spray. 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 1/2-inch 
  thick.
 
  In shallow dish, mix together 1/4 cup peanut sauce 
  and mayonnaise. In another shallow dish, mix 
  together panko and peanuts. Dip chicken in peanut 
  sauce mixture, then dip in panko mixture. Place on 
  baking sheet.
 
  Bake 15 to 20 minutes, turning once, until juice of 
  chicken is clear when center of thickest part is 
  cut and coating is golden brown. Garnish with 
  cilantro. Serve additional peanut sauce as a 
  dipping sauce.
 
Tip 3Cooking Tip   May 13, 2012
To keep marshmallows from turning hard, store them in the freezer. When thawed, they're like fresh.
 
Angel Hair PastaSide Dish   May 13, 2012
Side Dish
      Title: Angel Hair Pasta
 Categories: Side Dish
      Yield: 6 Servings
 
      8 oz uncooked angel hair pasta 
      2 tb olive oil 
      2    cloves garlic, finely chopped 
    3/4 c  chopped fresh basil leaves 
    1/2 lg avocado, peeled and in cubes 
      4 md tomatoes, in cubes 
    1/2 ts salt 
    1/4 ts pepper
 
  Cook and drain pasta as directed on package.
 
  While pasta is cooking, heat oil in 3-quart 
  saucepan over medium heat; add garlic. Cook 1 to 2 
  minutes, stirring occasionally, until garlic is 
  tender but not brown; remove from heat.
 
  Stir basil, avocado and tomatoes into garlic in 
  sauce-pan. Toss vegetable mixture and pasta. 
  Sprinkle with salt and pepper.
 
Tip 4Cooking Tip   May 13, 2012
When flouring a cake pan, take into consideration the flavor of the cake. If you plan to serve the cake dusted with powdered sugar, a white ring on the side of a chocolate cake takes away from the appeal. For light cakes, use white flour to flour your pans. When making a dark cake, use powdered cocoa. The cocoa works in the same manner as the flour with regard to release and it doesn't leave a white ring around the edge or on top of the cake.
 
FlanDessert   May 13, 2012
Dessert
      Title: Flan
 Categories: Desserts
      Yield: 4 Servings

    1/2 c  sugar 
      3    eggs, slightly beaten 
    1/3 c  sugar 
      2 ts vanilla 
    1/8 ts salt 
  1 2/3 c  evaporated milk
 
  Heat oven to 350°F. Heat 1/2 cup sugar in heavy 
  1-quart saucepan over low heat, stirring constantly, 
  until melted and golden brown. Divide sugar syrup 
  among four 6-ounce custard cups; tilt cups to coat 
  bottoms. Allow syrup to harden in cups about 5 
  minutes.
 
  Mix remaining ingredients; pour into custard cups. 
  Place cups in square pan, 9x9x2 inches, on oven 
  rack. Pour very hot water into pan to within 1/2 
  inch of tops of cups.
 
  Bake 40 to 50 minutes or until knife inserted 
  halfway between center and edge comes out clean. 
  Immediately remove from water. Unmold and serve 
  warm, or refrigerate up to 8 hours and unmold at 
  serving time.
 
Tip 5Cooking Tip   May 13, 2012
To keep loaf cakes fresher longer, cut slices from the middle rather than from the end. When you're finished slicing, firmly push the two leftover sections together to reform a loaf. This way, you eliminate leaving an exposed, quick-to-dry-out end slice.
 
Site Sponsors Check this out!    

Smoothie
Cooking Pages
Sponsors

Click here to buy movie posters!

Search the Pazsaz Entertainment Network:

Custom Search
| Copyright & Disclaimer | FAQ | Privacy Policy | Partners | Discussion Board | Feedback |
Copyright © 1991-2012, Pazsaz Entertainment Network, All Rights Reserved.
Space