Mexican Cheesecake with Salsa Roja & Guacamole
Broadcast date 8/01/06
Salsa
3 large tomatoes, peeled, seeded, diced
1 red onion, minced
1 clove garlic, minced
2 serrano chili peppers, seeded and minced
1 bunch fresh cilantro, minced (to taste)
1/4 c fresh lime juice
Combine ingredients in a serving bowl. Season with salt and pepper to taste.
Cheesecake
1-1/2 c crushed tortilla chips
4 T unsalted butter, melted
2 8-oz pkg cream cheese, softened
8 oz Monterey Jack or Pepper Jack Cheese, shredded (2 cups)
3 large eggs
1 c sour cream
1 4-oz can diced green chiles
1 c picante sauce
Preheat the oven to 350. Combine the chips and melted butter. Press mixture into the bottom of a greased 9” spring form pan. Bake for 10 minutes; cool, then chill. Combine the cream cheese and Jack cheese in a food processor. Add the eggs and 1/2 c of sour cream and pulse to combine. Add the green chiles and picante sauce. Pulse again to thoroughly combine. Pour the cheese mixture over the chilled crust and spread evenly. Place the pan on a baking sheet and bake at 350 for 40 minutes. Spread the remaining 1/2 c sour cream on the hot cheesecake. Cool to room temperature and chill.
Guacamole
2 avocados, pitted and peeled
2 T minced onion
1 t chopped fresh cilantro
Juice of 1/2 lime
Dash of Tobasco
1 t minced fresh jalapeno pepper
Mash the avocados with a fork in a medium bowl. Add the remaining ingredients, mixing well. Season with salt, to taste.
To serve, unmold the cheesecake onto a serving platter. Top with dollops of salsa roja and guacamole. Serve with tortilla chips. Serves. 14.
Banoffee Pie
Broadcast date 8/02/06
1-1/2 c graham cracker crumbs
10 T butter, softened
2 14-oz cans sweetened condensed milk
3 large bananas
1-1/2 c heavy whipping cream
1/3 c confectioners’ sugar
1 t vanilla extract
Preheat oven to 350. Mix graham cracker crumbs with softened butter and press mixture into 9” pie plate. Bake for 5-8 minutes. Remove from oven.
Lower oven to 300. To create toffee filling, caramelize the sweetened condensed milk. Pour the milk into a 9x12 glass baking dish. Cover with foil and place dish inside a large poaching pan. Add water to poaching pan until half-way up sides of baking dish. Bake for 1-1/2 hours. Remove and let cool.
Once the crust and filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners’ sugar; add vanilla and spread on top of toffee filling and bananas. Refrigerate until ready to serve.
Maple-Mustard Green Beans
Broadcast date 8/03/06
2 lb green beans, ends trimmed
2 T coarse-grain Dijon mustard
3 T Balsamic vinegar
1-1/2 T maple syrup
2 t extra-virgin olive oil
2 T green onion, chopped, including tops
In a 4-5 quart pan, bring 2 quarts of water to boil over high heat. Add beans and cook, uncovered, until crisp-tender, 5-8 minutes. Drain and pour into bowl.
In another bowl, mix mustard, vinegar, maple syrup and oil. Pour over hot beans and mix to coat. Season to to taste with salt and pepper. Sprinkle with onion. Serves 6 to 8.
Regal Chicken Salad
Broadcast date 8/04/06
Salad
4 c cooked chicken, diced
1 20-oz can pineapple chunks (reserve juice)
2 c seedless green grapes
1 c celery, chopped
2/3 c dry roasted peanuts, chopped
Mix ingredients together in a large bowl.
Dressing
1 c light mayonnaise
2 T lemon juice
2 T reserved pineapple juice
1/4 t dried tarragon
Mix ingredients together in a small bowl. Season with salt, to taste.
Toss salad with dressing. Chill. Serves 8.
Pasta Salad with Goat Cheese
Broadcast date 8/07/06
2 garlic cloves, minced
2 T olive oil
1/2 c finely chopped onion
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1/2 c dry white wine
1/3 c pitted, sliced Kalamata olives
1/2 c finely shredded fresh basil leaves
1/2 lb rotelle or fusilli pasta
3 oz mild goat cheese, crumbled (about 1 c)
In a skillet, cook the garlic in the oil over med-low heat for 1 minute. Add the onion and cook the mixture, stirring until onion is softened. Add the bell peppers and cook the mixture over moderate heat, stirring for 5 minutes or until the peppers are just tender. Add the wine and the olives. Boil the mixture until it is reduced by half, season with salt and pepper and stir in the basil. In a large pan of salted boiling water, cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a small bowl, whisk two thirds of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth. In a large serving bowl, combine the pasta and the bell pepper mixture. Toss with the cheese combing well. Spring with the remaining cheese and serve, or refrigerate until ready to serve. Serves 8.
Tomato, Basil and Couscous Salad
Broadcast date 8/08/06
2-1/4 c canned chicken broth
1 10-oz pkg couscous
1 c chopped green onions
1 c seeded, diced plum tomatoes
1/3 c fresh basil leaves, julienned
1/2 c extra virgin olive oil
1/4 c Balsamic vinegar
1/4 t dried, crushed red pepper
Cherry tomatoes, halved
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover and let stand 5 minutes. Transfer to large bowl. Fluff with fork and allow to cool. Mix all remaining ingredients except cherry tomatoes into cooled couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes. Serves 6.
Layered Salad
Broadcast date 8/09/06
1 medium head of lettuce, shredded
1/2 c sliced green onions
1 c sliced celery
1 8-oz can sliced water chestnuts, drained
1 10-oz pkg frozen peas, thawed
2 c mayonnaise
1 c grated Parmesan cheese
4 t sugar (1T + 1t)
2 t seasoned salt
1/2 t garlic powder
3 hard boil eggs, chopped
1/2 to 3/4 lb bacon, fried crisply and crumbled
2 medium tomatoes, sliced
In a large, clear glass salad bowl, trifle bowl or 13x9 inch baking dish, layer shredded lettuce, green onions, celery, water chestnuts and peas. Spread mayonnaise over the top of peas. In a small bowl, combine Parmesan cheese, sugar, seasoned salt and garlic powder. Sprinkle this mixture over top of the mayonnaise. Cover and chill in refrigerator overnight. Just prior to serving, sprinkle salad with eggs, then bacon. Lay tomato slices on the top and serve. Serves 10-12.
Tami’s Secret Salad
Broadcast date 8/10/06
Salad
3 bags Spring mix salad
1 pkg sliced mushrooms
1 red onion, thinly sliced
1 pkg frozen raspberries, thawed
1 c (or more) honey roasted cashews or pecans
Dressing
2/3 c vinegar
2 T finely chopped onion
3/4 c sugar
1 t dry mustard
1 t salt
1 c canola oil
1-1/2 T poppy seeds
Mix vinegar, chopped onion, sugar, mustard and salt in a food processor. With motor running, slowly add canola oil and blend until well combined. Add poppy seeds and pulse until blended. (This is best made just before serving).
Toss with enough dressing to coat. Serves 18-20.
Hot Pepper Peach Dip
Broadcast date 8/11/06 & 7/11/06
2 8-oz pkg cream cheese, softened
1/3 jar hot pepper peach preserves
1 T chopped onion
1 T chopped jalapenos
Monterey jack cheese, grated
Cream together well and chill for about an hour. Form into a ball and roll in grated jack cheese. Keep chilled until ready to serve. Can be prepared up to 48 hours ahead.
Cherry Mold with Lemon Cream
Broadcast date 8/14/06 & 6/06/06
1 large pkg of cherry gelatin
2 20-oz can cherry pie filling
1 c boiling water
1 c cold water
1 8-oz container whipping cream or non-dairy whipped topping
1-1/2 c sour cream
1 small pkg lemon gelatin
1/4 c sliced almonds, slightly toasted
Dissolve cherry gelatin in boiling water. Add cherry pie filling and cold water. Pour cherry mixture into large gelatin mold or into glass dish. Chill until firm.
Mix whipping cream, sour cream and lemon gelatin powder. Spread cream mixture over molded cherry gelatin. Garnish with sliced almonds.
Raspberry Chocolate Puffs
Broadcast date 8/15/06 & 6/08/06
1 c white chips
1 c raspberry or milk chocolate chips
1 c pecans, chopped
1 17-oz pkg puff pastry, thawed
1 12-oz pkg frozen unsweetened raspberries, thawed
1 c confectioners sugar
In a bowl, combine chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in square. Cut in half lengthwise and widthwise, making eight six-inch squares. Spoon chip mixture in the center of each square. Pull all corners together above the filling and pinch together below the tips to form pouch. Fold the corner tips down. Place on an ungreased baking sheet. Bake at 425 for 18-20 minutes or until golden brown. Remove to a wire rack to cool.
In a food processor or blender, puree raspberries and confectioners sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. If desired, garnish with fresh raspberries and dust with confectioners sugar.
Gourmet Meatloaf
Broadcast date 8/16/06 & 6/09/06
1 lb hot Italian sausage
2 lb ground chuck
1 med onion, chopped
4 cloves garlic, finely chopped
1-1/4 c dry bread crumbs
1 c Italian parsley, chopped
2 eggs, beaten
1/2 c tomato sauce
1/2 c red wine
1 t dried oregano
1 t salt
2 c chopped fresh spinach
4 oz oil-packed sundried tomatoes, drained
1/2 c black olives, chopped
1 lb Mozzarella cheese, thinly sliced.
Remove sausage from casing and crumble. Combine with ground chuck, onion, garlic, bread crumbs, parsley, eggs, tomato sauce, wine, oregano, salt and pepper in a bowl. Mix well.
Spread into a 12x15 inch rectangle on a large sheet of waxed paper. Spread the spinach on the rectangle, leaving edges uncovered. Top with the tomatoes and olives. Layer 3/4 of the cheese over the filling.
Roll the meatloaf to enclose the filling, using the waxed paper to begin the roll. Remove the waxed paper; press edges to seal. Place, seam-side down, in a foil-lined baking pan. Bake at 350 for 1 hour or until cooked through. Top with the remaining cheese. Bake just until cheese melts. Serve hot or cold. Serves 8.
Carol’s Cornish Game Hens
Broadcast date 8/17/06 & 6/12/06
2 T soy sauce
2 T orange juice
1/4 t ground ginger
1 t brown sugar
2 cloves garlic, crushed
1 Cornish game hen, halved
(Double the measurements for 2 hens). Combine ingredients and heat gently several minutes. Pour into glass baking dish. Add hens. Marinate at least 4 hours or overnight, turning occasionally. Bake at 325 for 1 hour.
Robbie’s Spinach Salad
Broadcast date 8/18/06 & 6/13/06
Fresh spinach leaves
Eggs, hard-cooked & chopped
Bacon bits
Green onions
Mushrooms
Water chestnuts
Use a free-hand with this recipe, using as much or as little of the ingredients as you prefer. If you want, add other things that you like in a salad. Serve with this dressing:
1 c vegetable oil
1/4 c sugar (or less to taste)
1/3 c your favorite barbecue sauce
1/4 c apple-cider vinegar
2 T Worcestershire sauce
Add garlic powder, onion salt & pepper to taste. Mix well.
Mango Madness
Broadcast date 8/21/06 & 7/10/06
3 c frozen mango
2 c orange juice
1 12-oz container low-fat plain yogurt
1 lime, juiced, plus more as needed
2 T sugar
Working in batches, puree the mango orange juice, yogurt and lime juice until smooth. Taste and add more lime juice, if necessary. Chill for at least 2-3 hours and serve cold.
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