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.
Buffalo Chicken	Beverage or Appetizer   January 22, 2012
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 1	Cooking 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 Salad	Soup or Salad   January 22, 2012
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 2	Cooking 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 Chicken	Main Dish   January 22, 2012
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 3	Cooking 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 Bake	Side Dish   January 22, 2012
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 4	Cooking 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 Caramel	Dessert   January 22, 2012
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 5	Cooking 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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