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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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Crispy Coconut ShrimpBeverage or Appetizer   October 21, 2018
Beverage or Appetizer
      Title: Crispy Coconut Shrimp
 Categories: Appetizer
      Yield: 4 Servings
 
        DIPPING SAUCE
    1/3 c  orange marmalade
    1/3 c  apricot preserves
      1 tb water
    1/2 ts soy sauce
 
        SHRIMP
      2    eggs
      1 c  bisquick mix
      1 c  shredded coconut
    1/4 ts ground ginger
    1/4 ts ground cardamom
    1/4 ts salt
      1 lb uncooked shrimp, peeled & deveined
  1 1/2 c  coconut oil for frying 
 
  In small microwavable bowl, microwave dipping 
  sauce ingredients uncovered on High 30 to 50 
  seconds. Stir until blended; set aside.
 
  In small bowl, beat eggs with whisk or fork. 
  In medium bowl, stir together Bisquick mix, 
  coconut, ginger, cardamom and salt.
 
  In large skillet, heat oil over medium heat. 
  Dip each shrimp into eggs, then into bisquick 
  mixture; dip again in eggs and in bisquick 
  mixture. Cook shrimp in batches in hot oil 
  about 3 to 4 minutes, turning once, until 
  coating is crisp and golden brown and shrimp 
  are pink. Drain on paper towels.
 
  Serve shrimp hot with dipping sauce.
 
 
Tip 1Cooking Tip   October 21, 2018
A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.
 
Caprese Quinoa SaladSoup or Salad   October 21, 2018
Soup or Salad
      Title: Caprese Quinoa Salad
 Categories: Salad
      Yield: 8 Servings
 
     32 oz chicken or vegetable broth
      2 c  uncooked quinoa
      1 ts salt
      3 tb balsamic vinegar
      1 tb dijon mustard
    1/2 ts black pepper
    1/3 c  olive oil
      2 c  halved cherry tomatoes
      8 oz fresh mozzarella, in 1/2" cubes
    1/2 c  julienne fresh basil leaves
 
  In 2-quart saucepan, heat broth to boiling over 
  high heat. Add quinoa and 1/2 teaspoon of the 
  salt. Reduce heat to low; cover and simmer 
  about 15 minutes or until all broth is absorbed. 
  Transfer to large bowl. Refrigerate at least 1 
  hour until cool.
 
  In small bowl, beat vinegar, mustard, remaining 
  1/2 teaspoon salt and the pepper with whisk. 
  Slowly beat in olive oil.
 
  Stir tomatoes, mozzarella and vinaigrette into 
  cooled quinoa. Gently stir in 1/2 cup basil 
  leaves.
 
  Transfer to serving bowl; garnish with additional
   basil.
  
 
Tip 2Cooking Tip   October 21, 2018
Fill a large hole or sugar shaker with flour and use that when needing to dust surfaces with flour or just pour out a tablespoon as you need it, this is handy way to keep a bit of flour on hand instead of digging in the flour bin.
 
Classic Chicken CacciatoreMain Dish   October 21, 2018
Entree
      Title: Classic Chicken Cacciatore
 Categories: Main Dish
      Yield: 6 Servings
   
           three lb cut-up whole chicken
    1/2 c  all-purpose flour
    1/4 c  vegetable oil
      1 md green bell pepper
      2 md onions
   14.5 oz canned diced tomatoes, undrained
      8 oz tomato sauce
      1 c  sliced fresh mushrooms
    1/2 ts dried oregano leaves
    1/4 ts dried basil leaves
    1/2 ts salt
      2    cloves garlic, finely chopped 
 
  Coat chicken with flour. In 12-inch skillet, 
  heat oil over medium-high heat. Cook chicken 
  in oil 15 to 20 minutes or until brown on all 
  sides; drain.
 
  Cut bell pepper and onions crosswise in half; 
  cut each half into fourths.
 
  Stir bell pepper, onions and remaining 
  ingredients except cheese into chicken in 
  skillet. Heat to boiling; reduce heat. Cover 
  and simmer 30 to 40 minutes or until juice 
  of chicken is clear when thickest part is 
  cut to bone (170 degreesF for breasts; 180 
  degreesF for thighs and legs). Serve with 
  cheese.
 
 
Tip 3Cooking Tip   October 21, 2018
Canned fruit is much better if opened and removed from the can an hour or two before using to restore the oxygen.
 
Asparagus RisottoSide Dish   October 21, 2018
Side Dish
      Title: Asparagus Risotto
 Categories: Side Dish
      Yield: 6 Servings
    
      3 c  chicken or vegetable broth
      3 c  water
      1 tb butter or margarine
      1 md onion, chopped
    1/4 c  shredded carrot
      2    cloves garlic, finely chopped
    1/4 c  dry white wine
     12 oz uncooked arborio rice
    1/4 ts coarse salt
      9 oz frozen asparagus cuts, thawed
      2 tb pine nuts, toasted
      2 oz shredded parmesan cheese
 
  In 3- to 4-quart saucepan, heat broth and water 
  to boiling. Reduce heat; simmer while preparing 
  risotto.
 
  Meanwhile, in 10-inch skillet, melt butter over 
  medium heat. Add onion, carrot and garlic; cook 2 
  to 3 minutes, stirring occasionally, until onion 
  and carrot are tender. Stir in wine; cook 1 
  minute or until wine boils. Stir in rice, salt 
  and 1 cup simmering liquid. Cook until liquid is 
  absorbed into rice, stirring frequently. Continue 
  to add liquid, 1 cup at a time, cooking until 
  liquid is absorbed and stirring frequently.
 
  When 4 cups liquid have been absorbed, stir in 
  asparagus. Test rice for doneness, and continue 
  adding 1/2 cup liquid at a time until rice is 
  tender but still firm and creamy (process takes 
  15 to 20 minutes).
 
  Remove skillet from heat. Stir in pine nuts and 
  cheese. Serve immediately.
 
 
Tip 4Cooking Tip   October 21, 2018
When making popcorn balls, slip plastic bags on your hands when shaping and they them, won't stick or burn your hands.
 
Oatmeal Cream PiesDessert   October 21, 2018
Dessert
      Title: Oatmeal Cream Pies
 Categories: Dessert
      Yield: 36 Pies
     
   17.5 oz peanut butter cookie mix
      3 tb vegetable oil
      2 tb water
      2    eggs
   17.5 oz oatmeal cookie mix
    1/2 c  butter, softened
      1    container whipped cream frosting 
 
  Heat oven to 350 degreesF. In medium bowl, 
  stir together peanut butter cookie mix, oil, 
  1 tablespoon of the water and 1 of the eggs 
  until dough forms.
 
  In another bowl, stir together oatmeal cookie 
  mix, butter, remaining 1 tablespoon water and 
  remaining egg until dough forms.
 
  Using small cookie scoop, scoop balls of dough 
  onto ungreased cookie sheets (make 36 peanut 
  butter cookies and 36 oatmeal cookies). Make 
  sure cookies are uniform in size and DO NOT 
  flatten peanut butter dough with a fork.
 
  Bake 10 to 12 minutes or until light brown and 
  edges are set. Remove from cookie sheets to 
  cooling racks; cool completely.
 
  For each cookie pie, spread about 1 tablespoon 
  frosting on bottom of 1 peanut butter cookie. 
  Top with 1 oatmeal cookie, bottom side down; 
  gently press together. Store loosely covered 
  at room temperature.
 
 
Tip 5Cooking Tip   October 21, 2018
A wire cheese cutter is ideal for cutting chilled refrigerator cookie dough.
 
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