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.
Stuffed Mushrooms	Beverage or Appetizer   May 13, 2012
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 1	Cooking 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 Salad	Soup or Salad   May 13, 2012
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 2	Cooking 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 Chicken	Main Dish   May 13, 2012
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 3	Cooking Tip   May 13, 2012
To keep marshmallows from turning hard, store them in the freezer. When thawed, they're like fresh.
Angel Hair Pasta	Side Dish   May 13, 2012
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 4	Cooking 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.
Flan	Dessert   May 13, 2012
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 5	Cooking 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.
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