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April 2010 Issue
by Sandra Lee
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Bring the family to the table this Easter with fresh creative touches that capture the essence of the season. Blend your tablescape with our tasty menu that might just become your Easter tradition.

 

Rosé Wine-tail

  • 2 (750-milliliter) bottles chilled rosé wine
  • 1 cup chilled dry vermouth
  • 2 cups chilled club soda
  • Garnish: red seedless grapes
  1. In a large pitcher, gently combine wine, vermouth, and club soda. Garnish with grapes, if desired.
  • Yields: 8 drinks
  • Preparation Time: 5 minutes
 

 

Goat Cheese and Strawberry Salad

  • 2 (4-ounce) goat cheese logs
  • 2 (3.5-ounce) bags salad topping roasted pecan and almond pieces, divided, Naturally Fresh®
  • 2 (10-ounce) bags salad greens
  • 1 (16-ounce) container fresh strawberries, halved
  • 1 (16-ounce) bottle refrigerated red wine vinaigrette, Marie’s®
  1. Cut each goat cheese log evenly into 8 slices. Coarsely chop 1 bag pecan and almond pieces. Dredge each goat cheese round in chopped nuts, pressing gently to adhere.
  2. Divide salad greens evenly among 8 salad plates. Top each evenly with strawberries, nut pieces, and 2 goat cheese rounds. Drizzle with desired amount of salad dressing.
    • Yields: 8 servings
    • Preparation Time: 20 minutes
 

 

Parslied Cloverleaf Rolls

  • 1 (16-ounce) bag frozen Parker House–style roll dough, thawed, Bridgford®
  • 1/2 cup butter, melted
  • 1/4 cup dried parsley flakes
  1. Lightly grease muffin pans. Cut 24 rolls in half. With lightly floured hands, roll each dough half into a ball. Place 3 dough balls in each muffin tin cup. Brush with melted butter, and sprinkle with parsley flakes. Let rise in a warm place (85°), free from drafts, for 2 to 3 hours, or until doubled in size. Preheat oven to 375°.
  2. Bake for 16 to 22 minutes, or until golden brown. Remove from pan, and let cool completely on wire racks.
  • Yields: 16 rolls
  • Preparation Time: 20 minutes, Rise Time: 3 hours, Bake Time: 22 minutes
 

 

Grilled Leg of Lamb

  • 1 (6-pound) trimmed boneless leg of lamb
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon dried rosemary
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • Garnish: fresh rosemary, fresh oregano, parsley, lemon wedges
  1. Rinse lamb and pat dry. In a large heavy-duty zip-top plastic bag, combine lemon juice, mustard, garlic, soy sauce, dried rosemary, dried oregano, and salt; add lamb, turning to coat. Seal, and chill for 8 hours, turning occasionally. Remove lamb from marinade, discarding marinade. Pat dry with paper towels, and let stand for 30 minutes before grilling.
  2. Coat cold grill grate with nonstick cooking spray, and place on grill. Preheat grill to medium-low heat (250° to 300°).
  3. Grill lamb, covered with grill lid, for 1 hour, or until an instant-read thermometer inserted into thickest part of meat registers 140° for medium rare; remove from grill. Tent with aluminum foil; let stand for 10 minutes. Thinly slice lamb, and garnish with fresh herbs and lemon wedges, if desired.
Note: To roast in oven: Prepare recipe through step 1. Bake, uncovered, at 325° for 11/2 to 2 hours, or until desired degree of doneness.

Note: To grill on an indoor electric grill: Prepare recipe through step 1. Preheat a two-sided contact indoor electric grill, George Foreman®, according to manufacturer’s instructions, to Medium. Place lamb on food grate, and close lid; grill for 1 1/2 to 2 hours, or until desired degree of doneness.

  • Yields: 8 servings
  • Preparation Time: 15 minutes, Chilling Time: 8 hours, Standing Time: 40 minutes, Grilling Time: 1 hour
 

 

Roasted Asparagus

  • 2 pounds fresh asparagus
  • 1/4 cup olive oil
  • 2 teaspoons sugar, Domino®
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  1. Preheat oven to 450°. Snap off and discard tough ends of asparagus. Spread asparagus in a single layer on 2 (15x10-inch) jelly-roll pans. Drizzle with olive oil. Sprinkle with sugar, salt, and pepper.
  2. Bake for 6 to 8 minutes, or until crisp-tender.
  • Yields: 8 servings
  • Preparation Time: 10 minutes, Bake Time: 8 minutes
 

 

Garlic-Herb Fingerling Potatoes

  • 1 (11/2 pound) bag fingerling potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon roasted garlic and herb seasoning, Weber® Grill Creations®
  • Chopped fresh parsley (optional)
  1. Preheat oven to 450°. Cut larger potatoes in half lengthwise, if necessary. Arrange potatoes in a 15x10-inch jelly-roll pan. Drizzle with oil, and sprinkle evenly with garlic and herb seasoning.
  2. Bake for 20 to 25 minutes, or until potatoes are tender. Sprinkle with parsley, if desired.
  • Yields: 8 servings
  • Preparation Time: 10 minutes, Bake Time: 25 minutes
 

 

Corn Pudding

  • 2 (20-ounce) tubes golden creamed corn, thawed, McKenzie’s®*
  • 1 (16-ounce) bag frozen corn, thawed
  • 1/4 cup sugar, Domino®
  • 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 6 large eggs
  • 1 cup heavy whipping cream
  • 1/4 cup butter, melted
  1. Preheat oven to 350°. Lightly grease a 13x9-inch baking dish or 8 (8-ounce) ramekins.
  2. In a large bowl, combine corn, sugar, flour, baking powder, and salt. In another large bowl, whisk together eggs, cream, and butter. Gradually add corn mixture, stirring until combined. Pour mixture into prepared baking dish or ramekins.
  3. Bake for 35 to 40 minutes, or until golden and set. Let pudding stand for 10 minutes before serving.
Note: * 4 (10-ounce) packages frozen cream-style corn, thawed, Green Giant®, may be substituted.
  • Yields: 8 servings
  • Preparation Time: 15 minutes, Bake Time: 40 minutes, Stand Time: 10 minutes
 

 

Buttercup Cupcakes

  • 1 (16-ounce) box pound cake mix, Betty Crocker®
  • 11/4 cups whole buttermilk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 (16-ounce) container classic white frosting, Pillsbury®
  • Yellow food coloring, Betty Crocker®
  1. Preheat oven to 350°. Line muffin pans with white paper liners.
  2. In a large bowl, combine cake mix, buttermilk, eggs, and vanilla; beat at low speed with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
  3. In a medium bowl, place frosting; gradually tint with food coloring, stirring to achieve desired color of yellow. Pipe or spread frosting over cupcakes.
  • Yields: 24 cupcakes
  • Preparation Time: 25 minutes, Bake Time: 20 minutes, Cool Time: 1 hour
 

All recipes and photos reprinted with permission by Hoffman Media, LLC.
Sandra Lee Semi-Homemade magazine,
www.semihomemademag.com.



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