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.
Title: Chicken Nachos
Categories: Appetizers
Yield: 6 Servings
1 tb olive oil
1 1/4 lb boneless skinless chicken breasts, cut up
1 oz pkg taco seasoning mix
8 oz tomato sauce
15 oz can black beans, drained & rinsed
7 oz can whole kernel corn, drained
2 c shredded mexican cheese blend
6 oz tortilla chips
1/4 c chopped fresh cilantro
In 12-inch nonstick skillet, heat oil over medium-
high heat. Cook chicken in oil 3 to 5 minutes,
stirring occasionally, until no longer pink in
center.
Stir in taco seasoning mix, tomato sauce, bell
pepper, beans, corn and 1 cup of the cheese. Reduce
heat to medium; cook 3 to 5 minutes, stirring
occasionally, until heated through and cheese is
melted.
Divide tortilla chips between 6 plates. Spoon
chicken mixture evenly over chips. Sprinkle with
remaining 1 cup cheese and the cilantro.
When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
Title: Overnight Salad
Categories: Salads
Yield: 8 Servings
DRESSING:
2 eggs, beaten
2 tb sugar
2 tb lemon juice
2 tb reserved pineapple juice
1 tb butter
3/4 c whipping cream
SALAD:
15 oz can sweet cherries, drained
40 oz pineapple chunks, drained
- (2 tb juice reserved)
3 seedless oranges, peeled, cut up
1 c miniature marshmallows
In 1-quart saucepan, mix all dressing ingredients
except whipping cream. Heat to boiling over medium
heat, stirring constantly; cool.
In chilled medium deep bowl, beat whipping cream
with electric mixer on low speed until mixture
begins to thicken. Increase speed to high and
beat until stiff peaks form. Fold in cooled egg
mixture.
In large glass or plastic bowl, gently toss salad
ingredients and dressing. Cover; refrigerate at
least 12 hours to blend flavors but no longer
than 24 hours.
Title: Beef Tenderloin
Categories: Main Dish
Yield: 10 Servings
3 lb beef tenderloin, trimmed
1 c molasses
2/3 c olive oil
1/2 c soy sauce
1/2 c chopped shallots
4 cloves garlic, finely chopped
3 tb chopped fresh parsley
3 tb chopped fresh thyme leaves
8 oz sour cream
1/4 c whipping cream
2 tb prepared horseradish
1/4 ts salt
1/4 ts coarse ground black pepper
In resealable food-storage plastic bag or large
glass or plastic dish, place beef. In small bowl,
mix molasses, 1/2 cup of the oil, the soy sauce,
shallots, garlic and 2 tablespoons each of the
parsley and thyme; pour over beef. Seal bag or
cover dish; refrigerate at least 8 hours but no
longer than 24 hours, turning beef several
times to coat with marinade.
Heat oven to 425°F. Remove beef from marinade;
discard marinade. In 12-inch nonstick skillet,
heat remaining oil over medium-high heat. Add beef;
cook 8 minutes or until browned on all sides. Place
beef on rack in shallow roasting pan. Insert meat
thermometer so tip is in center of thickest part
of beef.
Roast uncovered 15 minutes or until thermometer
reads 135°F. Cover beef loosely with foil;
let stand 20 minutes or until thermometer reads
140°F.
Meanwhile, in small bowl, mix sour cream, whipping
cream, horseradish, salt, pepper and remaining 1
tablespoon each parsley and thyme.
Cut beef into 1/2-inch slices. Serve with
horseradish cream.
Title: Glazed Carrots
Categories: Side Dish
Yield: 6 Servings
6 md carrots, sliced
1/4 c sugar
2 tb butter
1 ts minced crystallized ginger
Heat 1 inch water to boiling in 3-quart saucepan;
add carrots. Heat to boiling; reduce heat. Cover
and cook about 5 minutes or until crisp-tender;
drain and set aside.
Cook sugar, butter and ginger in same saucepan over
low heat, stirring constantly, until bubbly; add
carrots. Cook over low heat 1 to 2 minutes,
stirring occasionally, until carrots are glazed
and heated through.
Title: S'More Pops
Categories: Desserts
Yield: 10 Servings
4 serving box chocolate instant pudding
2 c milk
1 c marshmallow creme
1/4 c crushed graham cracker cereal
10 sm paper drinking cups
10 flat wooden sticks with round ends
Make pudding mix as directed on box using milk. In
small bowl, mix marshmallow creme and crushed
cereal.
Into each paper cup, layer 2 tablespoons pudding,
1 tablespoon marshmallow-cereal mixture and 1
more tablespoon pudding.
Place small piece of foil over top of each cup.
Make small slit in center of each piece of foil;
insert stick. Place cups on tray. Freeze at
least 5 hours.
Tear off paper cups and serve.
