Day Recipe Food Community

November 11, 2007

Raspberry, Rhubarb and Pear Pies Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:40 pm

Store-bought crusts make these scrumptious a snap to prepare.

Makes 2 pies.

INGREDIENTS

  • 2 15-ounce packages all ready pie crusts
  • 2 12-ounce packages frozen unsweetened raspberries, partially thawed
  • 1 1/3 pounds fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20-ounce
  •  
    package frozen rhubarb, partially thawed
  • 4 cups diced peeled cored pears (about 3 medium)
  • 2 1/3 cups sugar
  • 3/4 cup plus 2 teaspoons all purpose flour
  • grated peel of 2 oranges
  • 1 tablespoon ground cinnamon

  • 1 egg beaten with 2 tablespoons milk (glaze)

  • sugar
  • vanilla ice cream or frozen yogurt

    DIRECTIONS

    Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.

    Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.

    Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

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    • Orange-Caramel Nut Sundaes Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:20 pm

    Serves 6.

    INGREDIENTS

  • 3 oranges
  • 1 cup firmly packed light brown sugar
  • 10 tablespoons fresh orange juice
  • 3 tablespoons unsalted butter

  • vanilla frozen yogurt or ice cream

  • 1/2 cup hazelnuts, toasted, husked, coarsely chopped

    DIRECTIONS

    Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy medium saucepan. Add sugar, juice and butter. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 1 cup, about 15 minutes. Cool sauce to lukewarm. (Can be prepared 2 days ahead. Cover sauce and oranges separately and chill. Reheat sauce to lukewarm before using.)

    Cut white pith from oranges. Slice oranges into rounds; cut rounds into quarters. Scoop frozen yogurt into large wineglasses. Drizzle sauce over. Top with oranges and hazelnuts and serve.

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    • No-Cholesterol Brownies Recipe

    Filed under: Recipes — Tags: , — Anna @ 11:00 pm

    Makes 16.

    INGREDIENTS

  • 1 1/2 cups sugar
  • 1 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 4 egg whites, beaten to blend
  • 2 teaspoons vanilla
  • 2/3 cup chopped walnuts

    DIRECTIONS

    Preheat oven to 350°F. Grease 8-inch square pan with 2-inch-high sides. Combine first 5 ingredients in large bowl. Add oil, egg whites and vanilla and blend. Stir in walnuts. Transfer to prepared pan. Bake until brownies are slightly puffed in center and edges are beginning to brown, about 30 minutes. Cover hot brownies in pan with foil and chill overnight. Cut brownies into 16 2-inch squares. (Can be prepared 3 days ahead. Store in airtight container.)

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    • Red and Green Fire Salsa Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:40 pm

    Makes 2 cups.

    INGREDIENTS

  • 1 small tomato, seeded, chopped
  • 3/4 cucumber, peeled, seeded, chopped
  • 1/2 cup diced green bell pepper
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons minced red jalapeño
  • 1 1/2 tablespoons minced green jalapeño

    DIRECTIONS

    Combine all ingredients in medium bowl. Season to taste with salt.

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    • Torta De Calabacitas Recipe

    Filed under: Recipes — Tags: , — Anna @ 10:20 pm

    Here’s a new take on calabacitas, a traditional Mexican side dish with zucchini, onions and peppers.

    Serves 4 to 6.

    INGREDIENTS

  • 5 tablespoons butter
  • 1 large onion, chopped
  • 2 teaspoons ground cumin
  • 3 large zucchini (about 1 1/4 pounds), trimmed, grated
  • 3 large garlic cloves, minced
  • 3 tablespoons minced seeded jalapeños
  • 3 11-inch flour tortillas
  • 12 ounces monterey jack cheese, grated (about 4 cups)

    DIRECTIONS

    Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.

    Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with last tortilla and press firmly to compact torta.

    Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.

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    • Greek Chicken and Potatoes Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:00 pm

    Serves 4.

    INGREDIENTS

  • 1 3 1/2-pound chicken, quartered
  • 6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
  • 4 large garlic cloves, halved
  • 3/4 cup canned low-salt chicken broth
  • 3/4 cup olive oil
  • 2/3 cup fresh lemon juice
  • 2 teaspoons dried oregano, crumbled

    DIRECTIONS

    Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.

    Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.

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    • Pasta with Meat Sauce Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    Serves 6.

    INGREDIENTS

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon paprika
  • 1 28-ounce can italian plum tomatoes, drained, chopped
  • 1 8-ounce can tomato sauce
  • 1/2 cup dry red wine

  • 16 ounces fusilli or other short pasta, freshly cooked

  • 1 cup grated parmesan

    DIRECTIONS

    Heat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

    Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta.

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    • Mushroom and Cheese Frittata Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:20 pm

    2 Servings

    INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 6 ounces mushrooms, sliced
  • 4 large eggs
  • 2 green onions, sliced
  • 2 8×4-inch slices swiss cheese (about 2 ounces)

    DIRECTIONS

    Preheat broiler. Melt butter in heavy 10-inch nonstick skillet over medium heat. Add mushrooms and sauté until golden brown, about 8 minutes. Beat eggs and green onions to blend in bowl. Season with salt and pepper. Pour egg mixture over mushrooms and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Arrange cheese slices atop frittata. Broil until cheese melts and bubbles. Slide frittata onto plate and serve.

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    • Veal with Mushrooms and Peppers Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:00 pm

    Serves 4.

    INGREDIENTS

  • 4 tablespoons olive oil
  • 1 pound veal stew meat, cut into 1-inch cubes
  • all purpose flour
  • 12 large mushrooms, quartered
  • 1 large red bell pepper, sliced
  • 1 tablespoon dried oregano, crumbled
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon dried crushed red pepper
  • 3/4 cup dry marsala wine
  • 3 large garlic cloves, minced
  • 1/2 cup low-salt chicken broth

  • steamed white rice

    DIRECTIONS

    Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

    Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.

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    • Leg Of Lamb with Mint Pesto, New Potatoes and Baby Carrots Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 8:40 pm

    Serves 6.

    INGREDIENTS

  • 1/3 cup walnuts
  • 6 large garlic cloves
  • 2 cups fresh mint leaves
  • 1 cup fresh basil leaves
  • 1/2 cup olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 5- to 6-pound leg of lamb

  • 2 pounds baby new potatoes, large ones halved

  • 12 ounces baby carrots, trimmed, peeled

  • fresh mint sprigs

    DIRECTIONS

    Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and basil and chop finely. Add oil and vinegar and blend until pesto is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto into each slit; rub remainder into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour at room temperature or cover and chill overnight.

    Preheat oven to 350°F. Roast lamb 45 minutes. Add potatoes to pan and turn to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup pesto and turn to coat carrots and potatoes in pesto and pan juices. Sprinkle with salt and pepper. Continue roasting until thermometer inserted into thickest part of lamb registers 140°F. for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes.

    Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.

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