Amy's Recipe of the Day

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Location: Texas, United States

Sunday, October 31, 2010

Graveyard Veggie Pizza

From Taste of Home's website. I don't care for cauliflower, so I left that out, and added cucumber, artichoke hearts, and tomatoes in its place. I would recommend only adding half the ranch dressing packet. The cheese mixture was too salty.

I didn't do the RIP written in cream cheese on the crackers because it was getting late and we had to eat quick and go trick or treating.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup milk
• 1/4 cup plus 1 tablespoon canola oil, divided

• 3 cups (24 ounces) 4% cottage cheese
• 1 envelope ranch salad dressing mix
• 1/2 cup mayonnaise
• 1/4 cup milk
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup chopped fresh broccoli
• 1 cup chopped fresh cauliflower
• 2 cans (4-1/4 ounces each) chopped ripe olives
• 1/2 cup chopped celery
• 1/3 cup shredded carrot
• 1/4 cup chopped onion
• 1 jar (2 ounces) sliced pimientos, drained
• 1 package (3 ounces) cream cheese, softened
• 4 teaspoons sour cream
• 10 to 15 crackers
• For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.
• On a lightly floured surface, roll into a 15-in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack.
• In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos.
• For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza. Refrigerate until serving. Yield: 15 servings.

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Saturday, October 30, 2010

Macaroni And Cheese Carbonara

From Bobby Flay in Food Network Magazine.
I momentarily forgot the word "pancetta" while at the store and bought diced prosciutto by mistake. It worked fine. I don't know what Mountain Valley cheddar is. I used plain old shredded cheddar. For the Irish White Cheddar, and I used plain (not Irish) sharp white cheddar.


* 1 tablespoon olive oil
* 1-inch thick piece pancetta, cut into small dice
* 3 cloves garlic, finely chopped
* 3 tablespoons all-purpose flour
* 6 to 7 cups whole milk, heated
* 4 large egg yolks, lightly whisked
* 2 teaspoons finely chopped fresh thyme leaves
* 1 teaspoon cayenne pepper
* 2 cups freshly grated Asiago cheese, plus more for the top
* 1 1/2 cups Irish white Cheddar, plus more for the top
* 1 1/2 cups Mountain Valley Cheddar, plus more for the top
* 1 cup grated Fontina cheese, plus more for the top
* 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
* Salt and freshly ground black pepper
* 1 pound elbow macaroni, cooked just under al dente
* 1/2 cup coarsely chopped flat-leaf parsley


Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.

Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.

Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.

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Monday, October 11, 2010

Vegetable Egg Rolls With Dipping Sauce

From my Babies and Toddlers cookbook.

1 Tbsp corn or sunflower seed oil, plus extra for oiling and brushing (I used olive)
2 oz dried vermicelli noodles
1 tsp sesame oil
1 small red pepper, seeded and cut into thin strips
2 carrots, cut into thin strips
2 scallions, finely sliced lengthwise
2 oz baby corn, finely sliced
2 oz fine green beans, finely sliced
1 inch fresh gingerroot, peeled and grated (I used 1-2 tsp minced)
1 Tbsp soy sauce
3/4 cup bean sprouts (they were out and I had to get a can of mixed Asian veggies, so I threw in the water chestnuts from the can too.)
16 small egg roll skins, thawed if frozen
1 egg white, lightly beaten

Dipping sauce:
4 Tbsp sweet plum sauce (I used hoisin)
3 Tbsp mayonnaise (light)

Preheat oven to 350. Lighly oil a large cookie sheet (I used nonstick foil instead). Prepare noodles according to package directions. Drain, then refresh under cold running water. Cut into short lengths. I used the little fideos and didn't have to cut them.

Preheat a wok until hot. Add oild and swirl in wok. Stir-fry red pepper, carrots, scallions, baby corn, and beans for 3 minutes. Add ginger, soy sauce, and bean sprouts and stir-fry for 1 minute or until liquid evaporates. I might have stir-fried longer to make sure my veggies were soft enough.

Transfer veggies to a bowl and mix with noodles. Let cool.

Place an egg roll skin on the counter, keeping remaining skins covered to prevent drying. Place a heaping tablespoon of fillig on the corner nearest you then fold the corner over the filling toward the center. Fold in the 2 sides of hte skin to enclose the filling, and then continue to roll. Brush the far corner with egg white and fold over to seal. Repeat with remaining skins and filling to make 16. You may have filling left over. (We used regular-sized egg roll wrappers, and put more than 1 Tbsp in it, and got only 14.)

Arrange on baking sheet and brush each with oil. Bake in preheated oven for 15-20 minutes or until lightly golden and crisp on the outside.

Meanwhile, mix mayo and hoisin sauce to make dipping sauce.

Serve hot with the dipping sauce.

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