827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1 c. (6 oz.) semi-sweet chocolate chips 1 can (12 oz.) evaporated milk 2 c. confectioners sugar 1 tsp. vanilla Fresh mint, optional garnish In small saucepan, mix prepared pudding with milk according to directions. Pour into large bowl; add cake mix and beat until well blended. Spread batter in greased 99 x 139 baking pan. Bake at 350 F for 30-35 minutes, or until cake pulls away from pan. Cool on wire rack. In large saucepan, melt butter and chocolate chips over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from heat and stir in vanilla. Option: Slice cake in half horizontally, spoon warm sauce between layers and replace top layer of cake. Lobster and Beef Tenderloin 4 lobster tails 4 beef tenderloin steaks Herb Butter: 2 tsp. plus 2 tbsp. olive oil, divided 2 garlic cloves, minced 1/4 c. fresh parsley, minced 3 tbsp. green onions, chopped 2 tbsp. fresh thyme, minced 2 tsp. lemon peel, grated 1/2 tsp. salt 1/4 tsp. pepper 1/8 tsp. cayenne pepper 1/2 c. butter, softened Herb butter: In small skillet, add 2 tsp. oil and sauté garlic until tender; remove from heat. In small bowl, combine parsley, green onions, thyme, grated lemon peel, salt, pepper, cayenne pepper and sautéed garlic. Add softened butter; mix well. Shape into a 19 log roll; wrap in plastic. Refrigerate 30 minutes or until firm. Split lobster tails in half lengthwise. Cut along edge of shell to loosen cartilage covering tail meat; remove and discard cartilage. Place lobster on baking sheet. Bake uncovered, 375 F for 15-20 minutes (or until meat is firm and opaque). Season steaks. In skillet over medium heat, cook for 4-5 minutes per side or until meat thermometer reaches desired temperature. (Guide: Medium-rare: 145 F; Medium: 160 F; Well-done: 170 F.) Place herb butter on steak. Garnish lobster with melted butter, lemon and parsley.
Mediterranean Seafood Stew 3 tbsp. olive oil 1 large fennel bulb, thinly sliced 1 onion, chopped 3 large shallots, chopped 4 large garlic cloves, finely chopped 3/4 tsp. dried crushed red pepper flakes 1/4 c. tomato paste 1 can (28 oz.) diced tomatoes in juice 1-1/2 c. dry white wine 5 c. fish stock 1 bay leaf 1 lb. manila clams, scrubbed 1 lb. mussels, scrubbed, de-bearded 1 lb. uncooked large shrimp, peeled and deveined 1-1/2 lbs. assorted firm-fleshed fish, cut in 29 chunks Heat oil in large pot over medium heat. Add fennel, onion, shallots, and salt. Sauté onion until translucent. Add garlic and red pepper flakes, sauté 2 minutes. Stir in tomato paste, tomatoes with juice, wine, fish stock and bay leaf. Cover and simmer on low for 30 minutes. Add clams and mussels to mixture. Cover and cook until clams and mussels begin to open (about 5 minutes). Add shrimp and fish. Simmer gently until fish and shrimp are just cooked through, and clams open completely. Stir gently. (Discard unopened clams and mussels.) Season to taste with salt and red pepper flakes. Garnish with lemon slices. Chicken Fettuccine Alfredo 3/4 lbs. fettuccine pasta 2 lbs. chicken breast 5 tbsp. olive oil, divided 1 tbsp. butter 1 small onion, finely chopped 3 cloves garlic, minced or pressed 3-1/2 c. half and half 1/4 c. finely chopped parsley, optional Salt and pepper to taste Cook fettuccine in large pot of salted water, drain and set aside. Cut chicken into 39 pieces. In deep skillet, heat 2 tbsp. olive oil over medium heat. Sauté chicken until golden brown (about 5 minutes). Remove chicken from pan, cover to keep warm. In the same pan, heat 3 tbsp. olive oil and 1 tbsp. butter over medium heat. Add onion, cook until soft. Add garlic and sauté another 30 seconds, stirring constantly. Add half and half, simmer over medium heat until sauce begins to thicken. Return chicken to pan, add parsley (if desired) and season sauce to taste. Add cooked pasta and stir to combine. Remove from heat and let pasta rest 10-15 minutes.
Strawberry Spinach Salad 12 oz. baby spinach 16 oz. strawberries, quartered or sliced 1 c. chopped walnuts Dressing: 1/2 c. light olive oil 1/4 c. red wine vinegar 1/4 c. sugar 1 tsp. dried mustard 1 tsp. poppy seeds, optional Salt to taste Combine spinach, strawberries, and walnuts in large bowl. Whisk dressing ingredients, add to salad and toss. Asian Pork and Pineapple Kabobs 1 lb. boneless pork loin roast, 19 cubes 3/4 c. teriyaki marinade, divided 2 c. pineapple chunks, 19 cubes 1 red bell pepper, 19 squares 4 green onions, 29 pieces Thai peanut sauce, optional Steamed rice Place pork cubes in a plastic bag. Add 1/2 c. of the teriyaki marinade. Seal bag and refrigerate 2 to 4 hours. Remove pork from marinade and discard. Thread pork, pineapple, red peppers and green onions onto skewers. Grill kabobs over medium heat, turning to brown evenly (10-12 minutes). Brush kabobs with 1/4 c. reserved marinade. Let rest 3 minutes before serving. Serve kabobs with peanut sauce on steamed rice.
Grilled Chicken Salad with Avocados 4 boneless skinless chicken breasts 6 c. mixed greens, washed and dried 12 cherry tomatoes, halved 2 avocados, sliced lengthwise Pomegranate seeds Vinaigrette: 3 tbsp. extra virgin olive oil 1 tbsp. vinegar (balsamic, white wine or apple cider) Kosher salt and fresh pepper to taste Preheat grill to medium (425-450 F). Prepare vinaigrette and salad. Coat chicken breasts with olive oil, season to taste and place on grill. Cook until meat thermometer reads 160 F. Allow chicken to rest. Slice and arrange over tossed mixed salad greens. Raspberry-Yogurt Parfait 2 tsp. cornstarch 2 tsp. warm water 2 to 3 c. raspberries Dollop of raspberry jam 2 c. crunchy granola 1 qt. vanilla yogurt 1 c. or more fresh raspberries, for garnish Whisk cornstarch with warm water. In saucepan over medium heat, combine raspberries, jam and cornstarch mixture. Bring to a boil, stir constantly until thick and consistency is glossy. Cool sauce slightly. In individual parfait glasses, alternate layers of granola, yogurt and raspberry sauce. Garnish with fresh raspberries.
Soy Glazed Grilled Salmon with Fresh Summer Salad 1-1/2 lbs. salmon fillets 1 lemon 3 cloves of garlic, minced or pressed Freshly ground pepper Kosher salt Marinade: 1/3 c. soy sauce 1/3 c. brown sugar 1/3 c. water 1/4 c. olive oil Season salmon fillets with lemon juice and a coating of garlic, pepper, and salt. Combine soy sauce, brown sugar, water, and olive oil. Mix until sugar is dissolved. Place salmon in marinade; turn to coat. Refrigerate 2 hours. Preheat grill to medium (425-450 F). Place salmon on grill; discard marinade. Cook 6 to 8 minutes per side (or until slightly browned). Baked Macaroni and Cheese 7 tbsp. unsalted butter 1/4 c. plus 2 tablespoons all-purpose flour 4 c. milk 1-1/2 tsp. dry mustard 1/8 tsp. cayenne pepper 1 lb. elbow macaroni 3 c. coarsely grated extra-sharp cheddar cheese (about 12 oz.) 1-1/3 c. freshly shredded Parmesan cheese (about 4 oz.) Fresh basil, optional garnish Preheat oven to 350 F. Butter a 3 to 4 qt. casserole dish. In heavy saucepan, melt 6 tbsp. butter over low heat. Add flour and cook roux, whisking for 3 minutes. Add milk, whisk while bringing to boil. Add mustard, cayenne. Simmer sauce until thickened, stirring occasionally. Cook macaroni in salted boiling water until al dente (about 7 minutes). Drain well. In large bowl, stir macaroni, sauce, cheddar, and 1 c. Parmesan. Transfer to prepared dish. Cut remaining 1 tbsp. butter into pieces and sprinkle evenly over macaroni along with remaining 1/3 c. Parmesan. Bake on center rack 25 to 30 minutes, or until bubbling.
Cherry Tomato, Black Olive and Mozzarella Pizza 129 pizza crust 8 oz. marinara sauce 1 garlic clove, pressed 1/4 tsp. dried crushed red pepper 12 oz. cherry tomatoes, sliced in half 6 oz. fresh mozzarella, sliced 4 oz. black olives, sliced 1 tbsp. extra-virgin olive oil 1/4 c. fresh basil leaves Preheat oven to 375 F. Heat marinara sauce in pan with garlic and crushed red pepper for 5 minutes. Spread thin layer of sauce over pizza crust, followed by cherry tomatoes (cut side down). Add fresh mozzarella and black olives. Drizzle with 1 tbsp. extra-virgin olive oil. Bake pizza 25 to 30 minutes. Garnish with fresh basil leaves. Roast Turkey with Cranberry Orange Glaze 14 pound whole turkey (defrosted) Glaze: 3/4 c. orange marmalade 3/4 c. frozen cranberry juice concentrate, thawed 3 tbsp. maple syrup 1-1/2 tbsp. balsamic vinegar 1/2 tsp. salt 1 c. butter Preheat oven to 325 F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small saucepan. Bring to a boil on medium heat; stirring frequently. Reduce to low heat, stirring occasionally for 12 to 15 minutes or until glaze is reduced to one cup. Prepare turkey: Remove neck and giblets; Set aside or discard. Drain juices from bird and pat dry. Place breast-side up in shallow roasting pan. Rub butter generously on turkey. Roast for 2 hours. Cover breast loosely with foil to prevent overcooking. Continue roasting for 45 minutes. Remove foil and brush generously with glaze. Return foil to loosely cover turkey. Cook 45 minutes longer, or until meat thermometer reaches 165 F in breast of bird. Brush with remaining glaze. Let stand about 20 minutes before carving.
Cheesy Beef and Corn Enchiladas 3/4 lb. ground beef 1/4 c. white onion, chopped 1 garlic clove, minced 1/4 tsp. salt 1/4 tsp. ground black pepper 1 tbsp. chili powder 1/2 tsp. cayenne powder 2/3 c. corn niblets 6 (69) tortillas 1 can (15 oz.) red enchilada sauce 1-1/2 c. shredded queso or cheddar cheese Garnish options: cilantro, lime slices, sour cream Preheat oven to 350 F. In skillet over medium heat, sauté ground beef with onions, garlic, salt, pepper, chili powder and cayenne. When browned, add corn and 1/4 cup water. Stir and simmer 3 minutes. Remove mixture from heat and add 1/2 cup shredded cheese. Select pan that holds 6 rolled enchiladas snugly. Cover bottom of baking pan with a thin layer of enchilada sauce. Add a spoonful of beef mixture in tortilla center. Roll tortillas and place in baking pan, seam side down. Pour remaining sauce evenly over tortillas; sprinkle remaining cheese on top. Bake, uncovered, for 20-30 minutes or until cheese bubbles. Remove from oven and allow to rest. Serve hot. Garnish with cilantro, lime slices and sour cream.