by Angela on March 19, 2010
Nothing says Easter like chocolate covered eggs. Why not make your own? Try these two chocolate-covered easter egg recipes.
This recipe sounds decadent, it contains peanut butter. Of Chocolate Covered Easter Eggs – All Recipes a commenter says:
“‘This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs…all yummy. I always get tons of compliments when I make these.’”
Bon Appetit offers Chocolate-Caramel Easter Eggs. The eggs have a caramel filling. It’s a long recipe, so it will take a while to make — but reading the recipe, it will be worth the effort.
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by Angela on March 27, 2009
One of the great things about pasta is not just its inherent great taste, but its versatility. Because of the variety of shapes it can take on, and its sturdy structure, it can be stuffed with meat or smothered in meat sauce. Bacon, beef, lamb, chicken… they all go great with pasta, in the noodle or over the top in a tasty goo.
It could be something as simple as a fine spaghetti sauce of tomato paste, ground beef and mushrooms with a little basil and garlic powder. But it serves equally well in a delicious Mexican lasagna. Here’s how….
You’ll need as ingredients
1 1/2 lbs lean ground beef
15 oz black beans
1 1/2 cups corn
1 1/2 cups Mexican cheese
1/2 cup chopped tomato
9 corn tortillas
and
1 teaspoon ground cumin
2 tablespoons cilantro
10 oz enchilada sauce
While the oven is heating to 350°F/176°C you can prepare your ingredients. Chop the tomato, grate the Mexican cheese, let the corn thaw and dice up the cilantro. Heat a skillet to medium heat. While you’re waiting for that…
Spray a baking dish about 12in x 7in x 2in with non-stick olive oil. Arrange tortillas in the dish to cover the entire bottom surface with a small amount lapping up the sides. Spread 1/4 cup of enchilada sauce over the tortillas.
Now that the skillet is heated, brown the ground beef over medium heat for about 10 minutes and pour off the grease. Stir in the enchilada sauce, then fold in the black beans, corn and cumin. Bring the mixture to a quiet boil, then reduce the heat and simmer for a few minutes. Stir occasionally to prevent sticking to the pan.
Once done, pour about a third of the mixture into the baking dish, then top with cheese. Pour another layer, top, and repeat until you’re out of mixture. Then cover the top layer with enchilada sauce.
Cover the top with a glass lid or aluminum foil and bake at 350°F/176°C for half an hour. Slide the dish out of the oven and remove the lid or foil, then top with a sprinkle of cheese. Bake it for another five minutes, or just let the dish sit in the oven while the cheese melts.
Remove from the oven and sprinkle a little cilantro over the top. For a slightly spicier concoction, dash a little cayenne pepper lightly around.
The result serves about 6 and each serving provides a nutritious meal of about 465 calories with 35g of protein. Though the recipe has a relatively high fat percentage (about 1/3 of the calories), with nearly 840mg of sodium, it is high in folic acid (102mcg). It also contains 6mg of niacin (vitamin B3), 5.7mg each of iron and zinc and 1.7mcg of B12. Calories can be reduced by using leaner beef or serving smaller portions.
by Angela on March 27, 2009
Americans are catching on to one of the best of Europe’s traditions: serving a cheese course after a meal. Providing a variety of tasty cheeses tops off a great roast beef or halibut, or nearly any main course.
Add to its enjoyment by making a visually appealing display, and labeling the choices. Or, provide some mystery and take the opportunity to let your guests try some and ask you about each one in turn. Show off your cheese education! Either way, be sure to offer a few different samples to satisfy every palette.
Be sure to serve at room temperature, to bring out all the flavor of a fine cheese. For milder cheeses, that will require taking it out of the refrigerator about half an hour ahead. For harder cheeses it may take up to an hour.
Don’t put them out too early, though. Cheeses can dry rapidly, and everyone may just want to skip the main course and head straight for the cheese! Leave the cheese wrapped or on a glass serving plate covered by a glass jar while it warms. Seeing the cheese is a great appetite enhancer.
You can provide a slab or wheel or tub of softer cheeses that spread delightfully on a fine cracker or small piece of bread. For harder cheeses, they should be sliced for putting onto bread, or cut into small chunks for individual sampling. Array a set of cheese knives to make things easy for your guests and to keep fingers from straying onto uneaten pieces. Be sure to have some cheese stickers in the center or nearby to make individual selection easy.
You can present the cheese on a nice wooden serving platter, surrounded by small slices of bread or little crackers. Or, you can array them in geometric patterns on the glass serving plate. You’ll want a flat, sturdy surface whether marble, wood or glass as your design dictates. Knives should be sharp, but needn’t be razor sharp. It’s cheese, not tomatoes.
Separating the cheeses may be helpful for certain types. Cheese absorbs odors readily and you don’t want a Limburger or even an extra sharp cheddar to overpower the more subtle ones. Laying them out on a large marble slab will do the trick, or you can arrange them in a wooden holding dish with separate compartments. But you’ll still need to keep those extra aromatic ones a couple of feet away.
A separate knife for each type of cheese is best. That keeps each cheese isolated. If guests want to mix and match, their own palettes are the best place to do that. Not a bad idea, actually! Some cheeses work very well as partners.
A two ounce serving per person is about right. It’s not a question of being stingy. Your guests are worth your best. But cheese can be high in fat and sodium and moderation is best. Besides, you still have that great dessert waiting!
