Saturday, December 31, 2011

Chicken Parmigiana

  • 4 boneless, skinless chicken breasts, pounded thin
  • Salt and freshly ground black pepper
  • 2 cups all-purpose flour, seasoned with salt and pepper
  • 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
  • 2 cups panko bread crumbs
  • 1 cup vegetable oil or pure olive oil
  • Tomato Sauce, recipe follows
  • 1 pound fresh mozzarella, thinly sliced
  • 1/4 cup freshly grated Parmesan
  • Fresh basil or parsley leaves, for garnish


Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, smashed with some kosher salt to make a paste
  • 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
  • 1 (16-ounce) can crushed tomatoes
  • 1 small can tomato paste
  • 1 bay leaf
  • 1 small bunch Italian parsley
  • 1 Cubano chile pepper, chopped
  • Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

Friday, December 30, 2011

Maggiano's Little Italy Chop House Salad





  1. 1
    Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
  2. 2
    Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
  3. 3
    Serve, topping each portion with garnish
Note: If you do not want to make the dressing, I also use a good Thousand Island dressing on it. Super yummy!

Thursday, December 29, 2011

Caramel Cashew Bars


roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)
container (18 oz) caramel apple dip (1 1/2 cups)
cups crisp rice cereal
1 1/4
cups Fisher® Cashew Halves and Pieces


1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. 2 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. 3 Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews. 4 Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

Wednesday, December 28, 2011

Chicken Tetrazzini


  • 1 1/2 (8-oz.) packages vermicelli
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1/2 cup dry white wine
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon seasoned pepper
  • 2 cups freshly grated Parmesan cheese, divided
  • 4 cups diced cooked chicken
  • 1 (6-oz.) jar sliced mushrooms, drained
  • 3/4 cup slivered almonds


  1. 1. Preheat oven to 350°. Prepare pasta according to package directions.
  2. 2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.
  3. 3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
  4. 4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
  5. 5. Bake at 350° for 35 minutes or until bubbly.

Tuesday, December 27, 2011

Salmon with Creamy Dill Sauce

Salmon with Creamy Dill Sauce Recipe
  • 6 Servings
  • Prep/Total Time: 30 min.
10 20 30


  • 1 salmon fillet (about 2 pounds)
  • 1 to 1-1/2 teaspoons lemon-pepper seasoning
  • 1 teaspoon onion salt
  • 1 small onion, sliced and separated into rings
  • 6 lemon slices
  • 1/4 cup butter, cubed

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared horseradish
  • 3/4 teaspoon dill weed
  • 1/4 teaspoon garlic salt
  • Pepper to taste


  • Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
  • Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
  • Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings

Monday, December 26, 2011

Hearty Penne Beef


  • 1-3/4 cups uncooked penne pasta
  • 1 pound ground beef
  • 1 teaspoon minced garlic
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped fresh spinach
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
  • Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.

Friday, December 23, 2011

Sweet Chicken Bacon Wraps


  • 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
  • 1 (1-pound) package sliced bacon
  • 2/3 cup firmly packed brown sugar
  • 2 tablespoons chili powder


Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Thursday, December 22, 2011



  • 1 1/4 cups ricotta cheese
  • 1/4 cup cream cheese, at room temperature
  • 1/3 cup confectioners' sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon finely grated orange zest
  • 1/3 cup finely chopped bittersweet or semisweet chocolate (about 2 ounces)
  • 6 sugar cones
  • 2 tablespoons finely chopped pistachios


Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.

Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.

Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar.

Wednesday, December 21, 2011

Gingerbread with Spiced Creme Anglaise


  • 1 stick unsalted butter
  • 1 cup turbinado sugar (recommended: Sugar in the Raw)
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup molasses
  • 1 cup Guinness, or other dark beer
  • Spiced Creme Anglaise, recipe follows
  • Confectioners' sugar, for dusting


Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.
Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.

Spiced Creme Anglaise:

  • 2 cups heavy cream
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon ground ginger
  • 3 large egg yolks
  • 1/4 cup sugar
Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.
In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)
Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours

Tuesday, December 20, 2011

Blue Cheese-Bacon Dip


  • 7 bacon slices, chopped
  • 2 garlic cloves, minced
  • 2 (8-ounce) packages cream cheese, softened
  • 1/3 cup half-and-half
  • 4 ounces crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons chopped walnuts, toasted
  • Grape clusters
  • Flatbread or assorted crackers


  1. Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
  2. Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.
  3. Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.

Monday, December 19, 2011

Caramel-Peanut Butter Bars

Cookie Base
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
cup butter or margarine, softened
miniature chocolate-covered peanut butter cup candies, coarsely chopped
caramels (from 14-oz bag), unwrapped
can (14 oz) sweetened condensed milk (not evaporated)
cup creamy peanut butter
cup peanuts
container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
cup peanuts, chopped

1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
  • 2 Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
  • 3 Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.
  • Sunday, December 18, 2011

    Old Fashioned Holiday Glazed Ham


    • 1 spiral-sliced half ham
    • 1 20-ounce can pineapple slices, juice reserved
    • 15 to 20 whole cloves (optional)
    • 1 small jar maraschino cherries
    • 3/4 cup packed light brown sugar
    • 2 tablespoons yellow mustard


    Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
    Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.
    In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

    Saturday, December 17, 2011

    Turtle Bars


    • 2 cups all-purpose flour
    • 1/2 cup confectioners' sugar
    • 1 cup unsalted butter
    • 1 14-ounce can sweetened condensed milk
    • 1 large egg, beaten
    • 1 teaspoon pure vanilla extract
    • 1 cup pecans, coarsely chopped
    • 3/4 cup semisweet chocolate chips
    • 1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)


    1. Heat oven to 350° F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.

    Friday, December 16, 2011

    Philly Shrimp Cocktail Dip

    What You Need

    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    3/4 lb.  cooked cleaned shrimp, chopped (about 2 cups)
    3/4 cup KRAFT Cocktail Sauce
    1/4 cup  KRAFT Shredded Parmesan Cheese
    2 green onions, sliced

    Make It

    SPREAD cream cheese onto bottom of shallow bowl.
    TOSS shrimp with cocktail sauce; spoon over cream cheese.
    TOP with remaining ingredients. Serve with WHEAT THINS Original Crackers.

    Thursday, December 15, 2011

    Red Velvet Brownies


    • 1 (4-oz.) bittersweet chocolate baking bar, chopped
    • 3/4 cup butter
    • 2 cups sugar
    • 4 large eggs
    • 1 1/2 cups all-purpose flour
    • 1 (1-oz.) bottle red liquid food coloring
    • 1 1/2 teaspoons baking powder 
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • Small-Batch Cream Cheese Frosting
    • Garnish: white chocolate curls


    1. 1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
    2. 2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
    3. 3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
    4. 4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.
    Note: Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.

    Wednesday, December 14, 2011

    Layered Chocolate Peanut Butter Fudge

    What You Need

    1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
    3/4 cup  canned sweetened condensed milk
    1/2 cup PLANTERS COCKTAIL Peanuts, chopped
    1 pkg.  (6 squares) BAKER'S White Chocolate
    1/4 cup PLANTERS Creamy Peanut Butter

    Make It

    MICROWAVE semi-sweet chocolate and milk in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in nuts. Spread onto bottom of foil-lined 8-inch square pan.
    MICROWAVE white chocolate in separate microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peanut butter; stir until melted. Spread over semi-sweet chocolate layer.
    REFRIGERATE 2 hours or until firm. Cut into squares

    Tuesday, December 13, 2011

    Peppermint Bark

    • Crushed candy canes, to yield 1 cup
    • 2 pounds white chocolate
    • Peppermint flavorings, optional


    Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

    You can also melt milk or dark chocolate and add this.on the bottom before adding the white chocolate to it.

    Monday, December 12, 2011

    Creme De Menthe Brownies


    • 1 cups (2 sticks) butter, softened
    • 2 cups sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 11/4 cup all-purpose flour
    • 3/4 cup unsweetened cocoa
    • 1/2 teaspoon baking powder
    • 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
    • Shaved Creme de Menthe thins (recommended: Andes)
    • Chocolate frosting


    • 1/2 cup (1 stick) butter, melted
    • 1/3 cup cocoa
    • 2 cups sifted confectioners' sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons milk


    Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

    Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

    In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

    While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
    Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

    Saturday, December 10, 2011

    Shredded Thai Chicken Salad

    Salad Ingredients:
    cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
    cup julienne (matchstick-cut) carrots
    cup broccoli slaw mix
    large green onion, chopped
    tablespoons creamy peanut butter
    tablespoons rice vinegar
    tablespoon vegetable oil
    tablespoon honey
    teaspoons soy sauce
    teaspoon red pepper sauce
    Fresh cilantro, if desired

    1 In large bowl, toss salad ingredients.
  • 2 In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro
  • Friday, December 9, 2011

    Salted Caramel Shortbread Cookies

    1 1/2
    cups unsalted butter, softened
    cup sugar
    teaspoon vanilla
    3 1/2
    cups Gold Medal® all-purpose flour
    Topping :
    bag (14 oz) caramels, unwrapped
    tablespoons milk
    oz semisweet chocolate, chopped
    tablespoon butter
    teaspoons coarse (kosher or sea) salt

    1 Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
  • 2 Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
  • 3 Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
  • 4 In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
  • 5 In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.
  • Thursday, December 8, 2011

    Breakfast Bake

    10 Slices of bread
    6 beaten eggs
    24 oz or 3 C 1/2 and 1/2
    2 C shredded cheddar cheese
    1 pound bacon fried in pieces
    green peppers

    Put put bread cubes ina 9x13 inch greased pan. Beat eggs and add the 1/2 and 1/2 to the eggs. On top of the bread add the above ingredients. Any that you want. Pour all ingredients over the bread. Let set overnight in the refrigerator. Take out a half an hour before putting into the oven. Heat oven to 350*. Bake for 45 minutes or until brown and knife inserted in the middle comes out clean.

    Wednesday, December 7, 2011

    Crab and Shrimp Dip


    • 8 ounces chive and onion cream cheese, softened
    • 1 teaspoon hot pepper sauce
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons white wine
    • 1 cup cooked chopped imitation crabmeat
    • 1 cup cooked chopped shrimp
    • 1/4 cup shredded Parmesan
    • 1 loaf sourdough round bread or baguette, cut into 16 slices
    • Olive oil


    Preheat oven to 400 degrees F.
    Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
    To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.

    Tuesday, December 6, 2011

    Spicy Tangerine Beef


    • 3 tablespoons soy sauce
    • 1 tablespoon cornstarch
    • 1 pound flank steak or tri-tip, cut in thin strips on the bias
    • 2 tablespoons dry sherry
    • 2 tablespoons hoisin sauce
    • 2 tablespoons honey
    • 1 tablespoon chili sauce
    • 2 tablespoons soy sauce
    • 1/4 cup freshly squeezed tangerine juice
    • 3 tablespoons canola oil
    • 2 tablespoons minced fresh ginger
    • 3 scallions, chopped
    • 1/4 tangerine, zested
    • 2 tablespoons toasted sesame seeds


    In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
    Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
    In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.