from: 164
Ingredients
1 qt veggie broth
1 T olive oil
1.5 C arborio rice
12 oz beer (1.5 cups)
3 C chopped broccoli
1 T Dijon mustard
4 C loosely packed grated sharp cheddar
2 C chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper
Directions
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
Meanwhile, in a large, heavy saucepan on medium-high eat, warm the olive oil. add the rice and stir until well-coated with oil. dd the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
While the risotto is cooking, steam teh broccoli until bright green and just tender. Set aside.
When the last of hte broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.
from: Just Jenn
Ingredients
2 12-oz bottles rootbeer
1/2 C sweetened condensed milk
1 C half & half or whole milk
Directions
Open the rootbeers and let them sit out to get a bit flat. Then dump them and the other two ingredients in a bowl and mix well.
Freeze according to the instructions on your ice cream freezer.
from: Rachael Ray
Ingredients
1 pound ground chicken
1 1/2 teaspoons ground allspice
1/2 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1 1/2 teaspoons light brown sugar
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely chopped
1/4 seedless cucumber, peeled and chopped
1 lime, juiced
Spicy potato chips, any brand you like
Directions
Heat a large nonstick skillet with EVOO over medium-high heat.
In a medium mixing bowl, combine chicken with spices and sugar. Drizzle in EVOO and season with salt and freshly ground black pepper. Mix to combine. Score the meat into 4 equal parts and then form 4 patties, each about 1 1/2-inch thick. Add the burgers to the skillet and cook about 5 minutes on both sides or until cooked all the way through, there shouldn’t be any pink in the middle.
While the burgers cook, make the mango salsa. In a small bowl, combine the mango, red pepper, jalapeño, cucumber and lime juice.
When the burgers are done, transfer them to a serving platter alongside the mango salsa and spicy chips.
Yields 4 servings
from: Rachael Ray
Ingredients
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 3/4 pounds ground lamb
Pinch of allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock or broth
1/2 cup dark beer
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley (a handful), chopped
Directions
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes.
While potatoes are cooking, heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once hot, add the lamb and, using the back of a wooden spoon, break it up as it browns, about 5-6 minutes. Season with salt, pepper and allspice. Add carrot, parsnip and onion, and cook 5 minutes, stirring frequently.
Dust with flour, cook 1 minute, then add stock, beer and Worcestershire. Cook until thickened, then transfer to oven-safe pan.
Drain potatoes and return to the pot. Let sit a few minutes to cool slightly. Add sour cream or cream cheese, egg yolk and cream. Smash until smooth.
Preheat broiler to high. Spoon potato mixture evenly over the meat mixture.
Top potatoes with paprika and broil 6-8 inches from the heat until evenly browned, about 2-3 minutes. Sprinkle with chopped parsley and serve.
from: Rachael Ray
Ingredients
1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
1 small onion, chopped
1/2 pound button mushrooms and stems, cleaned and chopped
2 sprigs dill, chopped
1/4 cup flat leaf parsley leaves, chopped (a small handful)
Juice of 1/2 lemon
1 tablespoon Dijon mustard, optional
2 hard-boiled eggs, chopped
Salt and freshly ground black pepper, to taste
4 6-ounce salmon filets, skin removed
2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
1 egg, beaten with a splash of water
Directions
Preheat oven to 425°F. Heat a large non-stick skillet over medium heat. Add oil, onions and mushrooms. Season with salt and pepper, and sauté 10 -15 minutes or until the liquid from the mushrooms has evaporated. Remove from heat and add to a medium-sized mixing bowl. Add dill, parsley, lemon juice, mustard, hard-boiled egg, salt and pepper. Mix to combine.
Wipe out the pan you used for the mushrooms and return it to medium-high heat with a drizzle of EVOO. Season salmon with salt and pepper, and sear 1-2 minutes on each side in a drizzle of oil. Remove skillet from the heat.
Spread the puff pastry sheet onto a counter and roll to 1/8 of an inch thick. Cut in half. On each rectangle of dough, place 2 spoonfuls of the mushroom mixture and top with salmon. Starting with the corners, wrap dough over the salmon, creating a package. Trim excess dough and seal with the egg water mixture using a pastry brush (leftover dough bits can be used to decorate the top of the packages.). Place sealed side down on a non-stick cookie sheet and make small slit in the top to let steam escape. Brush with a light coating of the egg/water mixture to give it a nice sheen.
Bake 10-15 minutes or until golden brown. Let stand 5 minutes, then serve.
from: Barefoot Contessa
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
for frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
from: Rachael Ray
Ingredients
3 tablespoons vegetable oil
2 1/2 pounds thin-cut chicken cutlets, cut into thin, 2-inch-long strips
2 tablespoons grill seasoning, recommended brand Montreal Seasoning by McCormick
2 red bell peppers, cut into thin, 2-inch-long strips
1 onion, chopped
3 large cloves garlic, chopped
3/4 cup hoisin sauce
1/4 cup chicken stock
1 8-ounce can sliced water chestnuts, drained
1/4 pound fresh bean sprouts
3 tablespoons toasted sesame seeds
1 head iceberg lettuce
Directions
Place a large nonstick skillet over high heat with 3 turns of the pan of vegetable oil, about 3 tablespoons. Season the chicken with the grill seasoning and, once you see ripples in the oil, add the chicken pieces the hot skillet in an even layer. Stir while it cooks through, about 3 minutes. Add the red bell pepper, onion, garlic and continue to cook for 3-4 more minutes.
While the chicken and veggies are cooking, combine the hoisin sauce and the chicken stock in a small bowl. Add the liquid to the chicken along with the drained water chestnuts and stir to coat everything in the sauce. Cook for about another minute to heat up the water chestnuts, then add in the bean sprouts. Stir to combine and transfer to a serving bowl. Sprinkle the top with the toasted sesame seeds.
Remove the core of the iceberg lettuce by slamming the head, root end down, on the countertop — really slam it! Once you turn the head over, you'll find that the root can be easily pulled out away from the leaves. Cut the head into 6 wedges and arrange the wedges around the bowl of chicken, making the leaves resemble the petals of a flower.
To assemble the wraps, grab a lettuce leaf and mound a spoonful of the chicken in the center. Wrap the leaf around the chicken and chomp away!
from: Rachael Ray
Ingredients
8 6-inch flour tortillas
Vegetable oil for shallow frying plus 2 tablespoons
2 ripe avocados, pit removed and peeled
1 clove garlic, finely grated or chopped
1/4 cup sour cream (eyeball it)
Juice of 3 limes, divided, zest of 2
1 cup flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 to 1 cup beer, any kind you like (eyeball it)
1 tablespoon hot sauce (eyeball it)
3 tablespoons (3 palmfuls) sesame seeds
1 1/2 pounds cod or haddock or halibut, cut into 1 1/2-inch cubes
1 tablespoon ground coriander
1 tablespoon chipotle powder
Salt
1 small head Napa cabbage, cored and shredded
1 large red onion, thinly sliced
Directions
Preheat oven 250°F. Wrap the tortillas in foil and place them in the oven to warm up while you prepare the rest of the meal. Or, wrap them in a clean damp kitchen towel and microwave them until warm and pliable right before you're ready to eat.
In a large, heavy-bottomed pot, add about an inch and a half vegetable oil; make sure the pot is deep enough so you have a few inches between the top of the layer of oil and the edge of the pot. Heat over medium-high heat until the oil temperature reaches 375°F. To see if it has reached the desired temperature, drop a cube of bread in the oil. If it browns up by the count of 40, it’s good to go. Another way to check is to place the tip of the handle to a wood spoon in the oil, if little bubbles form on the sides, the oil is ready.
While the oil is heating up, prepare the avocado sauce: In a food processor, add avocados, garlic, sour cream, zest and juice of 2 limes, and blend until smooth. For the batter for the fish, combine the flour, salt, sugar, and baking powder together in large bowl. Whisk in the beer, hot sauce, and sesame seeds, and stir until the batter is smooth. The batter consistency should be quite thick, so add the beer accordingly.
Season the fish with the coriander, chipotle powder and salt. Working in batches, drop some of the seasoned fish into the bowl with the batter and coat completely. Using a fork or tongs, gently remove the fish from the batter and carefully place into the hot oil. Cook fish for 4-5 minutes, turning continuously, until golden and crispy all over. Cook them in batches if you need to, you don't want to overcrowd the pot. Remove pieces to a paper towel-lined platter.
While the fish is frying, prepare the cabbage mixture: Place a large skillet over high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. Once hot add the shredded cabbage and sliced onions, and cook for 2-3 minutes, stirring frequently. Season with some salt, pepper and juice of 1 lime.
Add 2 to 3 pieces of the fish to a tortilla, top with the avocado sauce and cabbage salad. Fold it and eat it up!