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Food For ThoughtLast Updated   November 8, 2009

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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Brie PopoversBeverage or Appetizer   November 8, 2009
Beverage or Appetizer

---------- Recipe via Meal-Master (tm) v8.06

      Title: Brie Popovers
 Categories: Appetizers
      Yield: 24 Appetizers

      2    Eggs
      1 c  All-Purpose Flour
      1 c  Milk
      1 ts Sugar
    1/2 ts Salt
    1/2 lb Brie Cheese, cut 
           - into 24 chunks
 
  Heat oven to 450F degrees. Generously grease 24 
  small muffin cups, 1 3/4x1 inch. In medium bowl, 
  beat eggs slightly with fork or wire whisk. Beat 
  in flour, milk, sugar and salt just until smooth 
  (do not overbeat). Fill cups about two-thirds 
  full. Bake 5 minutes.
 
  Reduce oven temperature to 350F degrees. Bake 
  about 10 minutes longer or until crusty and 
  golden brown. Cut a small slit in top of each 
  popover. Insert cheese chunk in each popover. Bake 
  5 minutes. Immediately remove from pans. Serve hot.
 
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Tip 1Cooking Tip   November 8, 2009
Potatoes exposed to bright light develop green patches. This green skin contains the toxin 'solanine' which can cause cramps, headache, diarrhea, and fever. Simply remove the green skin as the solanine is only present there and the rest of the potato is completely safe to eat.
 
Butternut Squash SoupSoup, Salad or Bread   November 8, 2009
Soup or Salad

---------- Recipe via Meal-Master (tm) v8.06

      Title: Butternut Squash Soup
 Categories: Soups
      Yield: 6 Servings

      2 tb Butter
    1/2 c  Chopped Onion
      1    Butternut Squash, 
           - peeled and cubed
      2 c  Water
    1/2 ts Dried Marjoram
    1/4 ts Ground Black Pepper
    1/8 ts Cayenne
      4    Chicken Bouillon Cubes
      8 oz Cream Cheese, cubed
 
  In 10-inch skillet, melt butter over medium heat. 
  Add onion; cook, stirring occasionally, until 
  crisp-tender.
 
  In 3- to 4-quart slow cooker, mix onion and 
  remaining ingredients except cream cheese. Cover; 
  cook on Low heat setting 6 to 8 hours.
 
  In blender or food processor, place one-third to 
  one-half of mixture at a time. Cover; blend on 
  high speed until smooth. Return mixture to slow 
  cooker. Stir in cream cheese. Cover; cook on Low 
  heat setting about 30 minutes longer or until 
  cheese is melted, stirring with wire whisk until 
  smooth.

-----
 
Tip 2Cooking Tip   November 8, 2009
Apples, pears, or potatoes dropped in cold, lightly salted water as they are peeled will retain their color.
 
Italian Beef RoastMain Dish   November 8, 2009
Entree

---------- Recipe via Meal-Master (tm) v8.06

      Title: Italian Beef Roast
 Categories: Main Dish, Meats
      Yield: 12 Servings

      3 lb Boneless Beef Sirloin Roast
      2 tb Olive Oil
    0.7 oz Envelope Italian Salad 
           - Dressing Mix (dry)
 
  Heat oven to 325F degrees. Place beef in shallow 
  roasting pan. Brush with oil; sprinkle evenly 
  with dressing mix. Insert meat thermometer so 
  tip is in thickest part of beef.
 
  Bake uncovered 1 1/2 to 2 hours or until 
  thermometer reads 140F degrees. Cover beef with 
  aluminum foil and let stand about 15 minutes or 
  until thermometer reads 145F degrees. Carve.
 
  Serve beef with pan drippings.
 
-----
 
Tip 3Cooking Tip   November 8, 2009
Dry mealy potatoes have a high starch content and their cells separate so they make good mashed or baked potatoes.
 
Pesto Mashed PotatoesSide Dish   November 8, 2009
Side Dish

---------- Recipe via Meal-Master (tm) v8.06

      Title: Pesto Mashed Potatoes
 Categories: Side Dish, Vegetables
      Yield: 8 Servings

  2 1/2 c  Milk
  1 1/2 c  Water
    1/4 c  Butter
      7 oz Box of Instant Mashed 
           - Potatoes
    3/4 c  Shredded Asiago Cheese
      2 tb Basil Pesto
      2 tb Chopped Red Bell Pepper
 
  In 3-quart saucepan, heat milk, water and margarine 
  to boiling. Stir in contents of potatoes box just 
  until moistened; let stand 1 minute. Stir with fork 
  until smooth. Stir in cheese.
 
  Spoon potatoes into serving dish. Drop pesto onto 
  top of potatoes; swirl with spoon. Top with bell 
  pepper.
 
-----
 
Tip 4Cooking Tip   November 8, 2009
Waxy moist potatoes have a lower starch content and higher sugar content, so are 'stickier' and are best for boiling, scalloped, and potato salad.
 
Praline Pumpkin PieDessert   November 8, 2009
Dessert

---------- Recipe via Meal-Master (tm) v8.06

      Title: Praline Pumpkin Pie
 Categories: Desserts
      Yield: 6 Servings

        PASTRY:
      1 c  All-Purpose Flour
    1/4 ts Salt
    1/3 c  Plus 1 Tb. Shortening
      3 tb Cold Water

        FILLING:
      2    Eggs
    1/2 c  Packed Brown Sugar
      1 ts Ground Cinnamon
    1/2 ts Salt
    1/2 ts Ground Ginger
    1/4 ts Ground Cloves
     15 oz Canned Pumpkin
     12 oz Evaporated Milk

        TOPPING:
    1/3 c  Packed Brown Sugar
    1/3 c  Chopped Pecans
      1 tb Butter, softened
    1/2 ts Ground Cinnamon
 
  In medium bowl, mix flour and salt. Cut in the 
  shortening, using pastry blender, until particles 
  are size of small peas. Sprinkle with cold water, 
  1 tablespoon at a time, tossing with fork until 
  all flour is moistened and pastry almost cleans 
  side of bowl.
 
  Gather pastry into a ball. Shape into flattened 
  round on lightly floured surface. Wrap in plastic 
  wrap; refrigerate about 45 minutes or until dough 
  is firm and cold, yet pliable.
 
  Heat oven to 425F degrees. With floured rolling 
  pin, roll pastry into round 2 inches larger than 
  upside-down 9-inch glass pie plate. Fold pastry 
  into fourths; place in pie plate. Unfold and ease 
  into plate, pressing firmly against bottom and 
  side. Trim overhanging edge of pastry 1 inch 
  from rim of pie plate. Fold and roll pastry 
  under, even with plate; flute as desired.
 
  In medium bowl, beat eggs slightly. Stir in all 
  remaining filling ingredients. Pour into pastry-
  lined pie plate. Bake 15 minutes. Meanwhile, in 
  small bowl, mix all streusel ingredients until 
  crumbly.
 
  Reduce oven temperature to 350F degrees. Bake pie 
  35 minutes longer. Sprinkle streusel over pie. 
  Bake about 10 minutes or until knife inserted in 
  center comes out clean. Cover and refrigerate at 
  least 4 hours. Store in refrigerator. 
 
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Tip 5Cooking Tip   November 8, 2009
Yellow fleshed potatoes contain more vitamin C than white fleshed potatoes.
 
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