Monday, March 27, 2006
These desserts capture the flavor of eclairs
Eclairs are tasty, but they can be time consuming to make. The pudding and chocolate toppings in these desserts provide the flavor of eclairs but with a fraction of the work since there is no baking involved.
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Chocolate Eclair Dessert
2 3.4-ounce packages instant vanilla pudding mix
3 cups milk
1 8-ounce container frozen whipped topping, thawed
1 14- to 16-ounce package chocolate graham crackers
Topping:
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Lightly butter a 9x13-inch baking dish; set aside. In a large bowl, combine pudding mix and 3 cups milk; mix for 2 minutes. Fold in whipped topping and beat with mixer for 2 minutes. Spread about 1/3 of graham crackers on bottom of prepared dish. Spread 1/2 of the pudding mixture over crackers, then top with another layer of 1/3 of the graham crackers. Spread remaining pudding over crackers; top second pudding layer with remaining graham crackers.
To make topping: In a medium saucepan over medium-high heat, combine milk, cocoa and sugar and allow to boil for 1 minute. Remove from heat; add butter and vanilla. Mix well and cool. Pour sauce over graham cracker layer and refrigerate until set, at least 2 hours. Makes 12 servings.
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Pistachio Eclair Dessert
3 cups cold milk
1 3.4-ounce package instant pistachio pudding mix
1 3.4-ounce package instant French vanilla pudding mix
1 8-ounce carton frozen whipped topping, thawed
1 14- to 16-ounce package graham crackers
1 16-ounce can chocolate frosting
Lightly butter a 9x13-inch baking dish; set aside. In a large bowl, combine pudding mix and 3 cups milk; mix for 2 minutes. Let stand until pudding starts to set, about 2 minutes; fold in whipped topping. Spread about 1/3 of graham crackers on bottom of prepared dish. Spread 1/2 of the pudding mixture over crackers, then top with another layer of 1/3 of the graham crackers. Spread remaining pudding over crackers; top second pudding layer with remaining graham crackers. Refrigerate until set, at least 2 hours.
Spoon frosting into a microwave-safe bowl. Cover and microwave on high until softened, about 15 to 20 seconds, stirring once. Spread over graham crackers. Chill for at least 20 minutes or until frosting is set. Makes 15 to 20 servings.
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Pantry Pointers
These eclair desserts are best when they chill for a few hours or overnight before serving.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 20, 2006
For the most flavor, go with extra virgin
These days there are many different brands and types of olive oil available. While deciding on a brand is a matter of preference, the classifications of olive oil can help narrow down the choices. They are set by the International Olive Oil Council (IOOC) and include:
• Olive oil is a blend that usually contains about 15% virgin or extra-virgin olive oil. It’s less expensive than other types, but it also has less flavor. Since this olive oil can take take the heat, it’s an excellent choice for cooking.
• Virgin olive oil is similar to extra-virgin olive oil, but its level of acidity is higher. It usually is less expensive than extra-virgin olive oil and works well in cooked dishes as well as salad dressings.
• Extra-virgin olive oil comes from the first pressing of the olives. This olive oil typically has more flavor than the others. Since this type also is expensive, use this olive oil in recipes that aren’t heated, such as salad dressings.
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Simple Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/8 teaspoon granulated sugar
Salt and pepper to taste
Mix together olive oil, balsamic vinegar, oregano, salt and pepper. Makes 3 to 4 servings.
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Serve this spread with crackers, baguettes or thin Italian bread slices for a quick an easy appetizer. Be sure to drain the olives well so that the spread is thick.
Olive Spread
1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
2 cloves garlic, peeled
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour or overnight before serving. Makes 24 servings.
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Flavored Sandwich Oil
1/2 cup extra-virgin olive oil
1 teaspoon Italian seasoning
1 clove garlic, halved
Salt and pepper to taste
Combine all ingredients in a jar and let sit for at least an hour to allow flavors to blend. Sprinkle generously on sandwich. Store in refrigerator and use within one week. Makes 12 servings.
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Pantry Pointers
Store olive oil in a dark container in a cool cupboard. Under such conditions, olive oil may last a couple of years. If it develops an off smell or loses its flavor, it likely has gone rancid.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Soups and Salads • (0) Contributions • Permalink
Monday, March 13, 2006
This St. Patrick's Day, eat your beer
March 17 is a day to celebrate all things Irish. Two of the things important to many St. Patrick’s Day celebrations are beer and food. This year, try combining them by cooking a St. Patrick’s Day meal with beer.
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Murphy’s Stout Stew
2 pounds lean beef stew meat
1-1/2 cups stout beer, such as Murphy’s Stout
3 tablespoons vegetable oil
2 tablespoons flour
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
2 cups carrot, chopped
1 sprig fresh thyme
1 sprig parsley
1 bay leaf
Salt and pepper to taste
Toss beef with 1 tablespoon of vegetable oil. In a separate bowl, stir together flour, salt and pepper. Dredge beef in mixture and coat completely. Add beef to medium-high heat and brown on all sides. Stir in garlic and onions. Mix tomato paste with small amount of water to dilute; pour into the pan and stir. Reduce heat to medium, and add 1/2 cup of Murphy’s Stout. Cook for 5 minutes.
Add carrots, bay leaf and thyme and pour in remainder of the Murphy’s Stout. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Garnish with parsley, if desired. Serve. Recipe courtesy of Murphy’s Stout beer, part of the Heineken group. For more information please visit http://www.murphys.com.
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Murphy’s Red Corned Beef and Cabbage
4 pound corned beef brisket
1-1/2 cups of red beer, such as Murphy’s Red
1 cup brown sugar
2 cloves garlic, minced
1/2 cup of onion chopped
Grounded black pepper to taste, optional
1 medium cabbage, coarsely chopped
Preheat oven to 300 degrees. Place corned beef in a roasting pan. Rub brown sugar on the meat and coat completely. Pour Murphy’s Red over the beef making sure to saturate the brown sugar. Add onion, garlic and black pepper. Cover, and place in preheated oven. Bake for 2-1/2 hours or until fork tender. Remove meat from pan, Add cabbage to remaining liquid in pan and cook until tender. If desired, additional Murphy’s Red can be added to cabbage for added flavor. Serve. Recipe courtesy of Murphy’s Red beer, part of the Heineken group. For more information please visit http://www.murphys.com.
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Pantry Pointers
If you have a recipe that uses beer but you don’t want to cook with alcohol, try substituting chicken broth or white grape juice for light beers or beef broth for dark beers. You also can use nonalcoholic beer.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 06, 2006
Make your next fish dish with tilapia
One type of fish making more appearances on restaurant menus and dinner tables is tilapia. Because this lean, firm fish is good baked, broiled, grilled, fried or sautéed, tilapia can bring variety as well as flavor to any meal.
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Thai-Style Tilapia
1/2 cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
4 4-ounce tilapia fillets
1/8 teaspoon salt
1/8 teaspoon pepper, or to taste
1/2 teaspoon red pepper flakes, or to taste
In a food processor or blender, combine the coconut milk, almonds, onion, ginger, and turmeric. Process until smooth. Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork. Makes 4 servings.
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This recipe provides the flavor of fried fish without the fat.
Oven-Fried Tilapia
4 4-ounce tilapia fillets
1/3 cup fine, dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper, or to taste
1 tablespoon vegetable oil
Preheat oven to 450 degrees. Mix the salt, pepper, and oil in a small bowl. Blend thoroughly. Place the fillets in a baking dish that has been coated with no-stick cooking spray. Sprinkle the tops of the fillets with the crumb mixture. Bake until fish is opaque and flakes easily. Makes 4 servings.
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Broiled Tilapia
4 tilapia fillets
Juice of 1 lemon (approximately 3 tablespoons)
1 tablespoon butter or margarine, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1/8 teaspoon pepper, or to taste
Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake until the fish until fish is opaque and flakes easily, about 30 minutes. Makes 4 servings.
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Pantry Pointers
You can use tilapia in recipe that call for flounder, cod, sod, or orange roughy.
Tilapia does not stand up well to lengthy marinating. If you marinate tilapia, do so for only about 15 minutes.
If frozen tilapia is mushy after it is thawed, discard it.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com