Sunday, January 25, 2009

Ginger Carrot Soup

8 Servings
  • 2 tablespoons sweet cream butter
  • 2 onions, peeled and chopped
  • 6 cups chicken broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons grated fresh ginger
  • 1 cup whipping cream
  • Salt and white pepper
  • Sour cream
  • Parsley sprigs, for garnish


In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Tuesday, January 20, 2009

Chocolate Rolo Cookies

1 Cup Sugar
1 Cup Brown Sugar
I Cup Margarine
2 eggs
1 tsp. Vanilla
3/4 Cup cocoa
1 tsp. baking soda
2 1/2 Cups flour

Form dough over a Rolo candy. Roll in sugar.
Bake at 350 degrees for 8-10 minutes.

Monday, January 19, 2009

Chocolate Toffee Ice Cream

Makes about 2 1/3 cups ice cream.

1/2 Cup Sugar
2 Tablespoons Cocoa Powder
1 Cup Whipping Cream
1/2 Cup Milk
1/2 Teaspoon Vanilla
Dash od salt
1/3 Cup Chocolate-covered Toffee Pieces

In a large mixing bowl combine sugar and cocoa powder. Stir in whipping cream, milk, vanilla, and salt. Whisk thoroughly until sugar is dissolved. Freeze according to manufacturer's directions. When finished, stir in 1/3 cup chocolate-covered toffee pieces.

Raspberry Cheesecake Shake

Makes 6 servings.

1 (12 ounce) package frozen unsweetened red raspberries, thawed
3 ounces cream cheese, softened
1/4 teaspoon almond extract
1 quart vanilla ice cream, softened
2 (12 ounce) cans or bottles cream soda
Fresh raspberries (optional)

In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.

Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

Creamy Chicken with Noodles

6 Servings


  • 8 ounces uncooked egg noodles
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 to 4 tablespoons Crisco® Extra Virgin Olive Oil, divided
  • 2 cups sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup half-and-half cream
  • 1/4 cup marsala wine or chicken broth
  • 1/4 teaspoon chili powder
  • 1/2 cup minced fresh parsley, divided


Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until golden brown and a meat thermometer reaches 17-°; keep warm.
In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley.
Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.

Wednesday, January 14, 2009

Asian-Style Flank Steak

4 to 6 servings
  • 1/2 cup dry Sherry
  • 1/3 cup soy sauce
  • 2 tablespoons ketchup
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 tablespoon Asian sesame oil
  • 1 (1 1/2- to 1 3/4-pound) flank steak

Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.

Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Tuesday, January 13, 2009

Deep Dark Chocolate Cheesecake


  • 24 chocolate wafer cookies (from one 9-ounce package)
  • 1 tablespoon sugar
  • 1/4 cup (1/2 stick) butter, melted

  • 1 9.7-ounce bar 70% Cocoa Bittersweet Chocolate, chopped
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs

  • 3/4 cup whipping cream
  • 6 ounces 70% Cocoa Bittersweet Chocolate, chopped
  • 1 tablespoon sugar

  • Bittersweet chocolate curls

For crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

Ghirardelli Peppermint Brownies

16 brownies
  • 4 ounce(s) 100% Cacao Unsweetened Chocolate Baking Bar
  • 16 tablespoon(s) unsalted butter
  • 3 eggs
  • 2 cup(s) sugar
  • 1 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) peppermint extract
  • 1/4 teaspoon(s) salt
  • 1 cup(s) flour
  • 12 Ghirardelli Dark Chocolate with Mint Filling Squares
  • 1/4 cup(s) crushed candy canes (about 4 small)

Heat oven to 350ºF. Spray 9-inch-square baking pan with cooking spray; dust with flour, tapping out excess. In double boiler over hot water, melt chocolate and butter. Cool to room temperature. In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan.

Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange mint squares on top in one layer; place brownies in oven 1 minute.

Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. Cool completely; cut into 16 squares.

Creamy Ham Fettuccine

6 servings
  • 1 package (12 ounces) fettuccine or Spinach fettuccine
  • 3 cups cubed fully cooked ham
  • 2 cups frozen peas, thawed
  • 2 cups grated Parmesan cheese
  • 1 cup heavy whipping cream


In a large saucepan or Dutch oven, cook fettuccine according to package directions; drain. In the same pan, heat the ham; add the peas, Parmesan cheese, cream and fettuccine. Cook and stir until heated through.

Monday, January 12, 2009

Thai-Style Beef & Rice

4 Servings

1 (6.2-Ounce) Package Rice-A-Roni Fried Rice

2 tbls. Butter

1 lb. boneless sirloin or top round steak, cut into thin strips

2 cloves garlic, minced

¼ tea. crushed red pepper flakes

1 tbls. sesame oil

2 cups. fresh snow peas

½ cup red and/or yellow bell pepper strips

½ cup julienne carrots

3 tbls. soy sauce

1 tbls. peanut butter

¼ cup chopped cilantro (optional)

In a large skillet over medium heat, sauté rice-vermicelli mix with butter until vermicelli is golden brown.

Slowly stir in 2 Cups water and special seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15-20 minutes or until rice is tender. Let stand 3 minutes.

Meanwhile, toss steak with garlic and red pepper flakes; set aside. In another large skillet or wok over medium-high heat, heat oil until hot. Add now sea peas, bell peppers, & carrots; stir-fry 2 minutes. Add meat mixture, stir-fry 2 minutes. Add soy sauce and peanut butter; stir-fry 1 minute or until meat is barely pink inside and veggies are crisp-tender. Serve meat mixture over rice; sprinkle with cilantro, if desired.

Busy Night Teriyaki Bowls

4 Servings

(6.2 oz) package of Rice-A-Roni ® Chicken Teriyaki Flavor
2 tablespoons margarine, butter or spread with no trans fat
2 cups fresh chopped or frozen mixed vegetables
1 pound boneless, skinless, chicken breasts cut into thin strips
1/2 cup chopped red bell pepper
1/4 cup prepared teriyaki sauce

chopped nuts or chow mein noodles for garnish


  1. Sauté rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.
  2. Add 2-1/3 cups water and Special Seasonings. Bring to a boil on high heat. Cover; reduce heat to low. Simmer 10 minutes. Stir in fresh chopped or frozen vegetables. Cover; simmer 10 to 13 minutes or until rice is tender.
  3. While rice is cooking, sauté chicken and red bell pepper in separate skillet over medium heat 4 to 5 minutes, or until chicken is no longer pink inside. Drain; stir in teryiaki sauce. Remove from heat; cover and let stand.

Almond-Crusted Chicken Tender Salad

4 Servings

Dressing Ingredients

1/4 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup olive oil
2 tablespoons honey
2 tablespoons vinegar
1 teaspoon orange peel, freshly grated

Salad Ingredients

1 pound chicken breast tenders
freshly ground black pepper
1 egg
1/2 cup all purpose flour
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/2 breadcrumbs
1/2 cup smoked almonds, finely chopped
2-3 tablespoons vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments


Orange-teriyaki-honey dressing

Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.

Chicken salad
Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended.

Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish.

Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.

In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.

Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with orange-teriyaki-honey dressing.

Pizza Quesadillas

2 servings


  • 1 cup meatless spaghetti sauce
  • 2 teaspoons butter, softened
  • 4 flour tortillas (10 inches)
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 8 thin slices hard salami
  • 4 slices pepperoni
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon dried oregano


In a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through.
Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered side of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up.
Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce.

Asian Noodle Toss

5 Servings


  • 8 ounces uncooked thin spaghetti
  • 1 package (10 ounces) julienned carrots
  • 1 package (8 ounces) sugar snap peas
  • 2 cups cubed cooked chicken
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1/2 cup citrus-flavored stir-fry sauce or stir-fry sauce


Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.

Artichoke Steak Salad

6 Servings

  • 2 pounds boneless beef sirloin steaks
  • 12 cherry tomatoes
  • 1 medium red onion, sliced
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced
  • 1 cup sliced fresh mushrooms
  • 1/4 cup red wine vinegar
  • 1/4 cup Crisco® Pure Olive Oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • 6 cups torn fresh spinach


Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture and toss to coat.
Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.

Dark Chocolate and Peppermint Whipped Cream Tart

8-10 Servings
  • 1 1/4 cups all purpose flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
  • 1 teaspoon vanilla extract
  • 4 1/2 teaspoons cold whole milk
  • 1 1/4 cups whipping cream
  • 1/4 cup light corn syrup
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 ounce unsweetened chocolate, chopped
  • 1/2 cup plus 1 tablespoon coarsely crushed red–and–white–striped hard peppermint candies
  • 3 1/2 cups chilled whipping cream
  • 3/4 cup powdered sugar
  • 1 3/4 teaspoons peppermint extract

For crust:
Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea–size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.

Roll dough out between sheets of floured parchment to 12–inch round. Press dough onto bottom and up sides of 10–inch–diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.

Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.

For filling:
Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.

For topping:
Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2–inch–long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.