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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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Shrimp QuesadillasBeverage or Appetizer   October 20, 2019
Beverage or Appetizer
      Title: Shrimp Quesadillas
 Categories: Appetizer
      Yield: 8 Servings
      8    flour tortillas
      2 c  shredded Monterey Jack cheese
      1 lg tomato, chopped
    1/2 c  cooked bacon pieces
      4 oz frozen cooked salad shrimp, thawed  
  Heat 10-inch nonstick skillet over medium-high heat. Place 
  1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 
  1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 
  of the shrimp. Sprinkle with additional 1/4 cup of the 
  cheese. Top with another tortilla. 
  Cook 1 to 2 minutes or until bottom is golden brown; turn. 
  Cook 1 to 2 minutes longer or until bottom is golden brown. 	 
  Repeat 3 more times with remaining ingredients. Cut each 
  quesadilla into wedges.	
Tip 1Cooking Tip   October 20, 2019
You may have a steel or a sharpener at home, but once a year, get a pro to revive those knives.
Asian Tossed SaladSoup or Salad   October 20, 2019
Soup or Salad
      Title: Asian Tossed Salad
 Categories: Salad
      Yield: 6 Servings
      3 c  shredded romaine lettuce 
  1 1/2 c  coleslaw mix
      1 c  fresh sugar snap peas, trimmed 
    1/2 c  shredded carrots
    1/4 c  thinly sliced red onion 
    1/4 c  mayonnaise
      2 tb olive oil 
      1 tb honey 
      2 tb tablespoons slivered almonds
  In large bowl, mix lettuce, coleslaw mix, peas, 
  carrots and onion. In small bowl, mix mayonnaise, 
  olive oil and honey with wire whisk until smooth. 
  Add dressing mixture to salad; toss to mix. 
  Sprinkle with almonds. 
Tip 2Cooking Tip   October 20, 2019
Chicken breasts are expensive and can get dull after a while; thighs are juicier, cheaper, and more flavorful.
Stuffed Chicken BreastsMain Dish   October 20, 2019
      Title: Stuffed Chicken Breasts
 Categories: Main Dish
      Yield: 4 Servings
    1/2 c  basil pesto 
    1/2 c  shredded parmesan cheese
      4     boneless skinless chicken breasts
      2 tb olive oil 
    1/4 ts salt 
   14.5 oz diced tomatoes
      1 tb balsamic vinegar 
      4 oz fresh mozzarella, cut in 4 slices 
  Heat oven to 400 degrees F. Line large, rimmed 
  sheet pan with foil. Place wire rack on top of 
  foil. Spray with cooking spray. 
  In small bowl, mix pesto and Parmesan cheese. In 
  thick side of each chicken breast, cut 3-inch-long 
  pocket to within 1/4 inch of opposite side of 
  breast. Spoon about 2 rounded tablespoons pesto 
  mixture into pocket in each chicken breast. Brush 
  olive oil on both sides of chicken, and place on 
  rack. Sprinkle with salt. 
  Roast uncovered 25 to 30 minutes or until chicken 
  is cooked through and stuffing in chicken reaches 
  internal temperature of 160 degreesF. 
  Meanwhile, in 1 1/2-quart saucepan, heat tomatoes 
  to a simmer over medium heat. Reduce heat to 
  medium-low, and cook 7 to 8 minutes, pressing with 
  wooden spoon to break down tomatoes, until sauce 
  thickens. Remove from heat; cover pan to keep warm. 
  Brush chicken breasts with balsamic vinegar; top with 
  mozzarella cheese. Bake 3 to 5 minutes or until cheese 
  is melted. Top with tomato sauce. 
Tip 3Cooking Tip   October 20, 2019
Whisk a little salt and sugar into some white vinegar. Pour over thinly sliced raw vegetables. Wait 20 minutes. Eat.
Basmati Rice with SaffronSide Dish   October 20, 2019
Side Dish
      Title: Basmati Rice with Saffron
 Categories: Side Dish
      Yield: 6 Servings
      1 c  uncooked basmati rice 
      2 tb vegetable oil 
    1/4 c  raw whole cashews 
    1/4 c  golden raisins 
      1 ts cumin seed 
    1/2 ts black peppercorns 
      5    cardamom pods 
      6    whole cloves 
      2    bay leaves 
      2    three-inch cinnamon sticks 
      2 md red onions, sliced 
  1 1/2 c  cold water 
    1/2 ts saffron threads 
      1 ts salt 
  Place rice in medium bowl; add enough cold water 
  to cover rice. Rub rice gently between fingers; 
  drain. Repeat 4 or 5 times until water is clear; 
  drain. Cover rice with cold water; soak 30 minutes. 
  Drain; set aside. 
  Heat oil in 2-quart saucepan over medium-high heat. 
  Add cashews; stir-fry 10 to 20 seconds or until 
  cashews are golden brown. Remove with slotted spoon; 
  drain on paper towels. 
  Add raisins to hot oil; stir-fry 20 to 30 seconds or 
  until raisins plump up. Remove with slotted spoon; add 
  to cashews to drain. 
  Add cumin seed, peppercorns, cardamom pods, cloves, bay 
  leaves and cinnamon sticks to hot oil; sizzle 15 to 30 
  seconds. Mix in onions; stir-fry 3 to 4 minutes or until 
  onions are golden brown. 
  Add rice; gently stir-fry 1 minute, taking care not to 
  break tender rice grains. Stir in 1 1/2 cups cold water, 
  the saffron and salt. Heat to boiling, stirring once; 
  reduce heat to medium-high. Cook uncovered 5 to 6 
  minutes, stirring occasionally, until almost all the 
  water has evaporated. 
  Reduce heat to low. Cover and cook 5 minutes; remove 
  from heat. Let rice stand covered 10 to 15 minutes. 
  Fluff rice with fork or spoon to release steam. Serve 
  sprinkled with roasted cashews and raisins. Serve with 
  peppercorns, cardamom pods, cloves, bay leaves and 
  cinnamon sticks left in to continue to flavor the rice, 
  but do not eat them. 
Tip 4Cooking Tip   October 20, 2019
There’s nothing worse than limp herbs. Next time, trim the stems and put the parsley in a glass of water, fit a plastic bag over it, and stash it in the refrigerator.
Chocolate Mint BrowniesDessert   October 20, 2019
      Title: Chocolate Mint Brownies
 Categories: Dessert
      Yield: 16 Brownies
     16 oz boxe brownie mix 
           Water, oil and egg called for
           - on brownie mix box
      2 tb butter, softened 
      3 oz cream cheese, softened 
      2 tb heavy whipping cream 
      3 c  powdered sugar 
    1/4 ts mint extract 
           green gel food color 
    1/3 c  heavy whipping cream 
  1 1/3 c  semisweet chocolate chips 
    1/3 c  butter 
  Heat oven to 350 degrees F (325 degrees F for 
  dark or nonstick pan). Line 9-inch square pan with 
  foil, allowing some to hang over edges of pan. 
  Grease bottom and sides of foil with shortening or 
  cooking spray. Make and bake brownies as directed 
  on box. Cool completely on cooling rack, about 
  1 1/2 hours. 
  In large bowl, beat softened butter and cream 
  cheese with electric mixer on medium speed until 
  smooth. Add 2 tablespoons whipping cream; beat 
  until blended. Slowly add powdered sugar; beat 
  until fluffy. Beat in mint extract. Beat in food 
  color until desired color. Spread over cooled 
  brownies. Refrigerate about 1 hour or until set. 
  In 2-quart saucepan, heat Topping ingredients 
  over medium-low heat, stirring constantly, until 
  melted and smooth. Remove from heat; let stand 
  15 minutes. 
  Pour topping over filling; spread to cover. 
  Refrigerate uncovered about 2 hours or until set. 
  Using foil to lift, remove brownies from pan, and 
  peel foil away. Before cutting, let stand 20 
  minutes at room temperature. Cut into 4 rows by 4 
  rows. Store covered in refrigerator. 
Tip 5Cooking Tip   October 20, 2019
Want gorgeous scalloped potatoes or perfectly julienned carrots? Buy a mandoline. Are you a scaredycat? Wear a cut-resistant safety glove until you feel comfortable bare-handed.
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