Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
LUSCIOUS CHOCOLATE-DIPPED STRAWBERRIES
about 2 dozen
These are marvelous anytime, but especially for Valentine's Day….plus they can be done at the last minute!!!
2 pints firm ripe blemish-free strawberries (see note)
12 ounces bittersweet or semi-sweet chocolate, or sweet milk chocolate,
or sweet white chocolate, broken into pieces
2 teaspoons cooking oil
1 long wooden skewer
Green short wooden picks (may have paper-frilled tops if desired)
Very small sprigs of mint (optional)
Wash and pat dry whole strawberries with absorbent paper. Remove stems and leaves; allow strawberries to stand for at least 30 minutes on absorbent paper. In the top of a double boiler, combine chocolate pieces and oil. Heat over very hot (not boiling) water until chocolate is melted, blending with a wooden spoon until smooth. Insert the long wooden skewer into the stem end of each strawberry and then dip into the melted chocolate, liberally coating strawberries. Place chocolate-covered strawberries on wax paper; remove long skewer and repeat process with remaining strawberries. Allow chocolate-covered strawberries to stand, away from drafts for at least one hour or until set. Store in a cool dry place. Do not refrigerate.
To serve, insert a short green wooden pick and a very small sprig of mint into the stem end of each chocolate-coated strawberry.
Note: Strawberries are perishable and should be eaten within 48 hours. Chocolate-dipped strawberries should not be refrigerated as the chocolate may turn an undesirable mottled color, although edible.
Variations: With a food injector syringe, inject each strawberry with a few drops of brandy or cream sherry or liqueur of choice before dipping in chocolate. While the chocolate on the strawberries is still soft, but not runny or firm, roll or dip the chocolate-covered strawberries in finely chopped nuts of choice, or coconut, or chocolate sprinkles, or miniature chocolate pieces/chips, or crushed peppermint candies. Allow chocolate coating to completely become firm before eating.
