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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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Stuffed Mini PeppersBeverage or Appetizer   May 20, 2018
Beverage or Appetizer
      Title: Stuffed Mini Peppers
 Categories: Appetizer
      Yield: 32 Peppers
     16    mini sweet peppers
    5.2 oz boursin cheese, softened
      4 oz cream cheese, softened
    1/8 ts ground cayenne
    1/2 c  plain panko bread crumbs
      2 tb butter, melted
    1/8 ts black pepper
    1/2 c  shredded parmesan cheese
      2 tb chopped fresh chives 
  Heat oven to 400 degrees F. Spray 15x10x1-inch 
  pan with cooking spray.
  Cut each sweet pepper in half lengthwise, 
  leaving stems intact. Remove seeds and 
  membranes. Place halved sweet peppers on pan, 
  cut sides up.
  In small bowl, mix Boursin™ cheese, 
  cream cheese and ground red pepper with spoon 
  until well blended. Place cheese mixture in 
  small resealable food-storage plastic bag. Cut 
  1/2 inch off 1 corner of bag. Pipe mixture 
  evenly among pepper halves, about 2 teaspoons 
  for each pepper.
  In another small bowl, mix bread crumbs, melted 
  butter and pepper. Sprinkle each pepper half with 
  about 1/2 teaspoon bread crumb mixture; gently 
  press into cheese mixture.
  Bake 15 minutes. Remove from oven, and sprinkle 
  about 1/2 teaspoon Parmesan cheese on each pepper. 
  Return to oven; bake 5 to 8 minutes or until tops 
  are brown and cheese is melted. Let stand 10 
  minutes before serving. Top with chives. Serve 
Tip 1Cooking Tip   May 20, 2018
Add a few sprigs of fresh peppermint to leftover tea while it is still warm, then refrigerate. Serve over ice.
Tossed Tortellini SaladSoup or Salad   May 20, 2018
Soup or Salad
      Title: Tossed Tortellini Salad
 Categories: Salad
      Yield: 6 Servings
      9 oz refrigerated cheese tortellini
      9 oz refrigerated chicken tortellini
      4 c  shredded leaf lettuce
      3 tb chopped fresh basil leaves
      2 md tomatoes, chopped
    1/2 ts pepper
      3 tb olive oil
      2 tb cider vinegar
      1 tb dijon mustard 
  Cook and drain tortellinis as directed on 
  packages. Mix lettuce, basil, tomatoes and 
  pepper in medium bowl. Stir in tortellinis.
  Mix oil, vinegar and mustard; toss with 
  tortellini mixture. Cover and refrigerate 
  about 1 hour or until chilled.
Tip 2Cooking Tip   May 20, 2018
Lemon juice or vinegar in water where cauliflower is cooked makes it keep its white color.
Slow-Cooker ChickenMain Dish   May 20, 2018
      Title: Slow-Cooker Chicken
 Categories: Main Dish
      Yield: 6 Servings
      2 tb packed brown sugar
      2 ts chili powder
      2 ts salt
      3 lb whole chicken
  Spray 5-quart oval slow cooker with cooking 
  In small bowl, stir together brown sugar, 
  chili powder and salt.
  Pat chicken dry, both inside and outside, 
  with paper towels. Rub chicken all over with 
  brown sugar mixture.
  Place chicken, breast-side up, in slow 
  Cover; cook on High heat setting 2 1/2 to 
  3 1/2 hours or until legs move easily when 
  lifted or twisted and thermometer inserted in 
  thickest part of inside thigh reads at least 
  165 degrees F. Remove chicken from slow cooker; 
  let stand 10 minutes before serving.
Tip 3Cooking Tip   May 20, 2018
Add a slice of lemon to peeled sweet potatoes while cooking. The lemon will help them clear and free of discoloration.
Balsamic Roasted CarrotsSide Dish   May 20, 2018
Side Dish
      Title: Balsamic Roasted Carrots
 Categories: Side Dish
      Yield: 4 Servings
      2 tb butter, melted
      2 tb honey
      2 tb balsamic vinegar
    1/2 ts salt
    1/4 ts black pepper
      2 lb fresh carrots, quartered
      2 tb chopped flat-leaf parsley 
  Heat oven to 400 degrees F. Spray 18x13-inch 
  rimmed pan with cooking spray.
  In small bowl, mix melted butter, honey, 1 
  tablespoon of vinegar, the salt and pepper 
  until blended. Add carrots to pan. Top with 
  butter mixture; toss to coat.
  Roast uncovered 15 minutes, then stir. 
  Roast 13 to 18 minutes longer or until 
  carrots are tender and browned. Drizzle 
  with remaining 1 tablespoon vinegar; stir 
  carrots in pan. Immediately remove 
  carrots from pan. Top with parsley.
Tip 4Cooking Tip   May 20, 2018
A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.
Raspberry-Lavender PieDessert   May 20, 2018
      Title: Raspberry-Lavender Pie
 Categories: Dessert
      Yield: 8 Servings
      4 c  fresh raspberries
      1    refrigerated pie crust, softened
    1/4 c  cold water
  1 1/2 ts unflavored gelatin
      2    pasteurized eggs
    1/2 c  lavender sugar
      1    pinch of salt
    3/4 c  heavy whipping cream 
  Rinse and dry raspberries. Place in food 
  processor and puree until smooth. Pour 
  through medium sieve over bowl to remove 
  seeds. Keep at room temperature.
  Heat oven to 450 degrees F. Bake pie crust as 
  directed on box for One-Crust Baked Shell using 
  9-inch glass pie plate.
  To make filling, pour cold water into 1-quart 
  saucepan and sprinkle with gelatin. Let set 
  until gelatin softens and swells, 5 to 10 
  minutes. Heat gelatin over medium heat until 
  clear and fluid, stirring as needed to dissolve, 
  3 to 4 minutes. Stir gelatin mixture into 
  raspberry puree.
  In bowl, using electric mixer on medium-high 
  speed, beat eggs, lavender sugar and salt until 
  pale yellow; set aside.
  In large bowl, using electric mixer on 
  medium-high speed, beat cream until thick, soft 
  peaks form. Add egg mixture and raspberry puree, 
  and beat until smooth. Pour filling into baked 
  pie crust, smoothing top with rubber spatula. 
  Refrigerate until filling is cold and firm, 4 to 
  6 hours.
  Top the pie with dollops of sweetened whipped 
  cream. Cover and refrigerate any remaining pie.
Tip 5Cooking Tip   May 20, 2018
For bananas that are ripe and ready to eat but you have too many, peel the bananas and freeze them then dip in melted chocolate and freeze again.
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