@ 11:43 AM
Cooking - Week Ending 10/11/08
Trying a lot of new recipes lately. I need to keep track of what worked & what didn't. In no particular order:
Crispy Chicken Salad Wraps - TRM - Recipe from Cook's Country
- made these several times. The key is plenty of cilantro & extra sharp Cheddar.
Buffalo Chicken Party Sandwiches from kraftfoods.com
- started out following the recipe and didn't like the chicken mixture. Very boring. Add garlic powder, black pepper, butter, & a lot more Red Hot sauce. That brought it closer to the Buffalo Chicken Dip I make all the time. Dressing mixture was pretty good. I'm sure I added extra cheese (gorgonzola).
- decided to make wraps like the Chicken Salad Wraps above. Layer of shredded Cheddar, layer of chicken mixture, top with dressing. Wrap & roll. Spray with Pam & brown both sides in non-stick skillet.
- 2 jars Trader Joe's Masala Simmer Sauce
- 2 lbs. peeled raw shrimp
- 1 lb. cooked spaghetti
- Porterhouse & Sirloin marinated in Montreal Steak Seasoning for a day or so. Broiled.
Beef Wellington with Gorgonzola - TRM
- followed the recipe exactly. Made a day ahead to chill for 24 hours.
- EXCELLENT!!! Fancy schmancy dish to keep in mind in case a rich person hires me to cater a meal. :-)
Blue Cheese Mashed Potatoes - ShopRite cookbook
- recipe said that other cheeses could be substituted for the blue cheese. I had some feta that needed to be used so I subbed it. Couldn't even taste the cheese. So I ended up using the rest of my Gorgonzola - that definitely zipped it up. I guess the Feta was too mild.
Spinach Quiche - AllRecipes.com
- made for Shana's baby shower brunch.
- changes I made to the recipe:
- 1/4 cup butter instead of 1/2 cup
- plain feta
- Penzey's Greek Seasoning
- fresh mushrooms
- 3/4 cup milk instead of 1 cup
- 5 extra large eggs instead of 4
- 2 frozen deep-dish pie shells, pre-baked for 10 minutes
- mixed all ingredients together instead of layering. Mixed in most of cheddar, sprinkled small amount on top, as directed.
- Turned out great with all the changes.
Easy, tasty breakfast dish.
- 2nd dish for Shana's shower
- 12 Puff Pastry Shells - prebaked with top & insides removed.
- 1 dozen eggs scrambled with Penzey's Sandwich Sprinkle & chopped tomatoes - about 2 too many eggs
- cooked, crumbled bacon in bottom of shells
- scoop of scrambled eggs
- sprinkle of Cheddar
- Knorr's Bearnaise Sauce on top. Used 2 packets - too much sauce.
- used Spare Ribs instead of Baby Backs because of cost. I much prefer Baby Backs.
- Marinated ribs in Sweet Baby Ray's BBQ sauce for 24 hours.
- Baked wrapped in foil for 6 hours or so at 250º.
- Brushed with more sauce & broiled for a few minutes
Creamy Saffron Farfalle w/Crab & Shrimp - Rachel Ray Oct. 2008 mag.
- doubled recipe. 1 lb shrimp, 2 6 oz cans crab, 8 oz bay scallops
- made sauce today. Will cook & add to pasta tomorrow.
- not very happy with this recipe. Lemon taste was very strong. Tried adding Parmesan & cream cheese to get rid of some of the flavor. Still not thrilled. As much as I love Saffron & seafood, I won't be doing this one again.
Zuppa Toscana - TRM
- by Seth's request.
- made this many, many times. It's in the regular fall/winter meal rotation.
Chocolate Macaroon Pie - ShopRite cookbook
- a bit labor intensive. Didn't seem to have the Wow factor I look for.
Chocolate Peanut Butter Fudge Crunch - Rachel Ray - Sept. 2008 mag.
- good, rich, fudgy yumminess
- one problem I had was: the top layer of fudge didn't stick to the 2nd layer. Maybe press it down harder the next time. There will be a next time!
Sweet Milk Cake - Rachel Ray - Oct. 2008 mag
- followed recipe except for subbing strawberries for papaya
- chilled for way more than the 4 hours called for - all liquid never did absorb into cake. Cake was floating in liquid! Maybe poke holes in the cake before adding liquid the next time.
- Topped with real whipped cream & slices strawberries. Just about any fruit would taste good with this cake.
Dirt Cake II - AllRecipes.com
- helped Shannon with this cake for a friend's birthday.
- used 32 oz. Oreos instead of 20 oz.
- use deep, deep pan in order to fit all layers.