Frozen Desserts

Ice Cream – There are 2 basic types of ice cream, plain which is made without eggs and French ice cream which uses whole eggs or egg yolks as a major ingredient.? The eggs, which usually require some precooking give the French ice cream a custard quality and is one of the richest of all frozen desserts. ? Ices – These contain neither eggs nor milk and are made with pure fruit juice , honey and crushed ice, all blended together then frozen. ? Granitas – Are Italian ices with a snow like texture. ? Sherbet – This is made from mixtures of light syrups.? It is a fine-textured fruit dessert generally water based.? Traditionally, sherbets are seasoned with fruits, liqueurs, or heavy wines.? Gelatin or egg white may be added to make sherbet smoother.? ? Sorbet – This is a French version of sherbet, made in the same way. ? Frappes – Similar to sherbet, but they have a softer texture.? Frappe may also refer to a combination of fruit or fruit puree, yogurt or milk, blended to form a thick beverage. ? Parfaits – Consist of ice cream alternately layered with topping in a tall glass.? The topping is based on a boiled syrup to which flavoring is added, often in the form of crushed fruit or nuts.? Parfaits should be frozen without being stirred. ?

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Frozen Desserts

Start Your Herb Garden

Here are some great herbs to start your own Herb Garden with. Basil – Found in Italian cooking and spaghetti recipes , this herb works well with tomatoes and garlic.? Basis has a mild sweetness that enhances meats, fish, poultry and vegetables.? Basil is easy to grown and does well in heat and direct sunshine.? Try using its leaves in fresh garden salads and pasta dishes.? Some of the favorite varieties include compact bush, cinnamon, spicy globe as well as the common sweet basil. Chives – Has a mild onion flavor.? Chives are useful in many forms in the kitchen.? Besides using them as an enhancement to your pasta dishes, on top of baked potatoes or in salads, they can be used to spice up your recipes as a garnishment.? Chives add flavors to soups, stocks and broths.? They grow well in sunny locations, indoor pots and work well as a boarder plant in your garden. Cilantro – Also known as Chinese parsley or coriander, cilantro looks similar to parsley but with larger, flat leaves.? Cilantro’s distinctive, pungent aroma is a key ingredient in Mexican, Indian and Chinese cooking.? Cilantro is found in salsa, rice and with cooked chicken and fish. Dill – Most often dill is associated with pickles but the flavors work exceptionally well in salads and with fish.? Try using the feathery leaves to enhance tuna salad , salad dressings , cottage cheese or with yogurt for a vegetable dip.? Use it in a combination with yogurt and minced cucumber for a topping to fish. Fennel – Fennel is a tall and graceful plant known for its use as in fish dishes.? It resembles dill as both have feathery, light leaves grown on strong, tall stems.? Fennel can reach as height as 5 feet.? The flavor is a…

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Start Your Herb Garden

Pasta History & Tips – Quick Pasta

It is believed that the Chinese were eating noodles as early as 5000 B.C.? The exact origin of pasta is unknown, although Italians have been given much credit in developing the recipes we most enjoy today.? American history is much clearer regarding the introduction to pasta.? On a trip to Naples, Italy in the late 1700s, Thomas Jefferson was introduced to pasta and was the first to bring it back to the states. Cooking directions for boxed or dry pasta is the same for all varieties of pasta (vermicelli, spaghetti, fettuccine, etc.).? What varies is the cooking time.? Pasta should always be cooked “al-dente” which means “to the tooth” or firm.? Don’t overcook your pasta.? To cook 1 pound of dry pasta, bring 5 quarts of water with 2 Tbl. salt to a rolling boil.? Just before adding the pasta, add 2 Tbl. olive oil to the water.? Add pasta, stir immediately to separate each strand of pasta, return water to a boil.? Reduce heat to a light boil and cook according to package directions.? Thin pasta such as Angle Hair and Thin Spaghetti will require from 3-7 minutes.? Regular spaghetti from 6-8 minutes.? Thicker, heavier pastas like fettuccine about 9-11 minutes of cooking.??? Don’t “throw your pasta against the wall” to check for doneness. ?Only overcooked pasta will stick to the wall.? Check done by sampling.? As soon as your pasta has reached the desired doneness, drain it thoroughly in a colander.? If you plan to use right away, rinse your pasta in hot water.? If you are

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Pasta History & Tips – Quick Pasta

Tofu – What is it and What do you do with it?

I received this as an email from South Beach Diet and thought I would share.? It’s one of the most informative articles I’ve ever read that explains exactly what Tofu is and what you can do with

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Tofu – What is it and What do you do with it?

Are You an International Cook?

Don’t be intimidated by foreign cookery. Tomatoes and oregano make it Italian. Wine and tarragon make it French. Sour cream makes it Russian. Soy sauce makes it Chinese. Garlic makes it good. Now you are an international cook. This was sent to me by a friend and I loved it so much I had to share.

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Are You an International Cook?

Italian Casserole

ground beef Italian sausage pepperoni onion spaghetti sauce sour cream mozzarella cheese crescent rolls margarine garlic The original of this recipe was sent to me by a friend. I made changes by decreasing the ground beef and adding the Italian sausage and pepperoni. I made this last weekend for a couple of friends for the 1st time. They loved it! View the full recipe by going to Martha’s Recipe Cabinet . Changes – Use ground chicken and chicken sausage. Add sauteed mushrooms, onions and peppers. Add black olives or change the spaghetti sauce flavors.

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Italian Casserole

Rocky River Butterfly Blush

Today I had a book signing at Rocky River Vineyards in Midland, NC.? The book signing was part of a festival held twice a year (Spring and Fall) by the Vineyard. ? This was the first time I’ve had the pleasure of attending this Spring event and you can believe me, it won’t be my last.? The festival consisted of music, food and craft vendors and a wine tasting.? Yes, the wine tasting was extremely popular and I even stopped by before leaving.? I ended up with a bottle of their Butterfly Blush which is a sweet muscadine wine.? I had company coming for dinner and thought this would be perfect to serve with a new dish I planned on making that I ended up naming Italian Pot Pie.? Well, the new dish turned out delicious but I couldn’t believe the compliments I received on the wine.? I heard “This has to be one of the best wines I’ve ever had.”? “I’ve just found a new favorite wine.”? “Where did you find this delicious wine?”? And they were right!? This wine has a wonderful, slightly sweet taste of muscadines that blended beautifully with my dinner.? Rocky River Vineyards is located @ 11685 Reed Mine Rd., Midland, NC 28107.? If you are ever in the area, Rocky River Vineyard is well worth visiting and by going to their website you can also check out some of their other wines.?

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Rocky River Butterfly Blush

In a hurry? Homemade Baked Chicken Fingers

So you all know by now that we are a pretty busy household right?? Between ice skating lessons, karate classes and BMX races and practices you must wonder how we do all of that stuff and still eat home cooked, real food meals, right?? This recipe for baked chicken fingers is one of my favorite go to recipes for a busy weeknight.? From start to finish it takes just 15 minutes for me to bread them and bake them and have them on the table for the kids.? Almost as fast as going to McDonald’s and getting the chicken nuggets and bringing them home for dinner… Baked Chicken Fingers Ingredients: 1 lb boneless skinless chicken breast halves 1 egg, beaten 1 cup AP Flour 1 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 cups Italian breadcrumbs Directions: Preheat oven to 400F Cut chicken breasts into thin strips, about one inch wide. Longer sections can be cut in half to have uniform pieces. Mix flour and seasonings (garlic, salt, and pepper) well in a bowl. Dip chicken pieces into flour mixture. then egg mixture, and then finally in the Italian breadcrumbs. Place on baking sheet sprayed with cooking spray. 6 Bake at for 9-11 minutes, until crispy on outside and lightly browned. ***The girls like these dipped in Ranch Dressing, ketchup, BBQ Sauce or even Honey Mustard. ****To have these ready in 15 minutes I have to cut the chicken into thin strips earlier in the day.? Another time saver is to bread them and refrigerate them until ready to use and then just plop them in a preheated oven.? See you can eat well even when as busy as we are!!!

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In a hurry? Homemade Baked Chicken Fingers

Romaine Lettuce Wrap

As some of you know, on April 21, 2010 I’ll be a guest on WCNC’s show Charlotte Today.? I plan on making my Pina Colada Salad, found on page 129 of my cookbook Stir, Laugh, Repeat and I’ll also plan to demonstrate how simple Romaine Lettuce Wraps can be.? These wraps are great as appetizers.? If you want a change from that traditional salad at lunch, these are perfect.? You can even make them into a main dish.? It’s all a matter of being creative. The above are: Split carrots with cheese drizzled with Kraft Tuscan House Italian dressing & marinade Deli Ham rolls with Braswell’s Creamy Vidalia Onion dressing Wild Alaska Crab Delight drizzled with Louisiana Cocktail Sauce The 2 smaller wraps are the crab delight cut into pieces showing how they can be used as an appetizer.? Romaine lettuce makes the perfect lettuce wrap.? Due to the spine running down the leaf you have support for your filling while eating.? The leaves have the perfect width for wrapping and/or slicing.? I’ll be making a variety of these wraps for Easter, serving them as appetizers.? I plan on making those pictured above as well as adding tuna, egg salad and a several meats with cheese. Give these wraps a try and I bet you too will be saying? “These are so good, so simple, so attractive and so healthy”.?

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Romaine Lettuce Wrap

Roasted Red Potatoes

1/2 cup ranch dressing 1/2 cup shredded cheddar cheese 1/4 cup real bacon bits 2 lbs. red potatoes, quartered Preheat oven to 350 degrees. Mix dressing, cheese and bacon bits in a large bowl. Add potatoes and toss lightly. Spoon into a 13 x 9 baking dish sprayed with non-stick spray. Cover with foil and bake 40 minutes. Remove foil and bake another 15 minutes or until potatoes are tender. Changes – use blue cheese dressing instead of ranch. Instead of cheddar cheese, use blends such as Mexican or Italian, or blend your own. Add onion wedges in with the potatoes.

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Roasted Red Potatoes

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