Ingredients:(Fried Onion Rings)
1 large vidalia onions or 1 large sweet onion
3/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 cup buttermilk
Directions:(Fried Onion Rings)
Cut onion into 1/2 inch slices; separate into rings.
In a bowl, combine the flour, cornmeal, baking powder, salt, baking soda and cayenne.
Combine the egg and buttermilk; stir into dry ingredients just until moistened.
In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°.
Dip onion rings into batter.
Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.
Drain on paper towels (keep warm in a 300° oven).
Ingredients : (Creme Cafe Pears with Abuelita Sauce)
1 can (7.6 fluid ounces) Media Crema
1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink
1 1/2 teaspoons Pure Instant Coffee Granules, divided
1 package (8 ounces) cream cheese, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon hot water
1 can (29 ounces) pear halves, drained and dried with paper towels
Directions: (Creme Cafe Pears with Abuelita Sauce)
Heat media crema, Abuelita and 1/2 teaspoon coffee granules in medium saucepan over medium heat, stirring constantly, until Abuelita is melted. Cool to room temperature.
Beat cream cheese, sugar and vanilla extract in medium bowl with electric mixer until smooth. Dissolve remaining 1 teaspoon coffee granules in hot water. Beat into cream cheese mixture.
Spoon about 1 rounded tablespoon cream cheese mixture into center of each pear half. Spoon
about 1 teaspoon Abuelita sauce on each dessert plate. Top with filled pears. Spoon more sauce over top of pears.
Ingredients: (Dipped Lemon Meringue Fingers)
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
2 teaspoons grated lemon peel
1/4 teaspoon lemon extract
Yellow food coloring (optional)
1/2 to 3/4 cup Premier White and/or Dark Chocolate Morsels
2 teaspoons vegetable shortening
Directions: (Dipped Lemon Meringue Fingers)
Preheat oven to 275° F. Line two baking sheets with parchment paper or lightly grease and flour.
Beat egg whites, cream of tartar and salt in small mixer bowl on high speed until soft peaks form when beaters are lifted. Beating on high speed, gradually add sugar until whites are glossy and stiff peaks form. Beat in lemon peel, lemon extract and 2 to 3 drops of food coloring. Spoon meringue into pastry bag fitted with 1/2-inch star tip or gallon-size food storage bag with 1/2-inch snipped from corner of bag. Pipe meringue in 3-inch lengths, about 1 inch apart on prepared baking sheets. You will have about 54 total.
Bake for 20 to 25 minutes, rotating sheets between upper and lower oven racks halfway through baking. Cool on baking sheets for 5 minutes. Carefully remove cookies to wire racks to cool completely.
Line two baking sheets with wax paper.
Melt morsels and vegetable shortening in small, uncovered, microwave-safe bowl on Medium-High (70%) power for 45 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Dip top of one end of each cookie into melted chocolate. Place on prepared baking sheet. Let stand at room temperature to set chocolate. Store in between layers in airtight container at room temperature.
Ingredients:(No Mess Summer Fish Packets with Pesto)
Nonstick cooking spray
Grated peel and juice from 1 lemon
1 container All Natural Pesto with Basil or All Natural Reduced Fat Pesto with Basil
1 bunch thin asparagus spears, trimmed into 2-inch pieces (about 2 1/2 cupstotal)
1 large yellow squash or zucchini, cut in half lengthwise, then sliced horizontally into 1/4-inch half-moons (about 1 1/2 cups total)
5 (4 to 5 ounces each) about 1-inch-thick white fish fillets (such as wild halibut, red snapper, orange roughy or talapia)
Course salt and ground black pepper
1 basket cherry tomatoes, halved (about 1 1/4 cups total)
2 tablespoons sliced green onion
Instructions:(No Mess Summer Fish Packets with Pesto)
Preheat oven to 450° F.
Arrange five 12 x 13-inch pieces of foil on work surface; coat lightly with nonstick cooking spray. Stir lemon peel into pesto. Divide asparagus and squash evenly down center of each foil sheet; spoon 1 tablespoon pesto mixture over vegetables. Place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. Spread each fish fillet with 1 tablespoon pesto mixture.
Top each fish fillet evenly with tomato halves and green onion. Sprinkle with lemon juice. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly-roll pan or rimmed baking sheet.
Bake for 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate
Ingredients: (Skewered Sesame Chicken)
1/2 cup MAGGI Seasoning Sauce
1/2 cup saké (rice wine)
1/3 cup granulated sugar
2 large cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1/2 teaspoon Instant Chicken Flavor Bouillon
1/2 teaspoon sesame oil
4 (about 1 pound total) boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces
12 (6-inch) wooden skewers
1 tablespoon toasted sesame seeds
2 tablespoons finely chopped cilantro (optional)
Directions: (Skewered Sesame Chicken)
COMBINE seasoning sauce, saké, sugar, garlic, ginger, bouillon and oil in medium bowl; reserve 1/3 cup. Add chicken to remaining marinade; toss to coat. Marinate in refrigerator for 1 to 2 hours.
PREHEAT grill or broiler.
THREAD chicken onto skewers. Grill or broil chicken, turning and basting with reserved marinade, for 10 to 15 minutes or until no longer pink. Sprinkle with sesame seeds and cilantro.
Ingredients: (SMOKED HADDOCK FISH CAKES)
For the fish cakes
325 g smoked haddock fillets
200 ml milk
450 g floury potatoes, peeled and cut into 2.5cm chunks
2 tbsp capers, roughly chopped
3 tbsp parsley, roughly chopped
For the crust
2 medium eggs, beaten
4 tbsp plain flour
40g parmesan, finely grated
6 tbsp oil, for shallow frying
For the lemon dip
6 tbsp creme fraiche
1 lemon, zested and juiced
2 tbsp parsley, finely chopped
Directions: (SMOKED HADDOCK FISH CAKES)
For the fish cakes: Preheat the oven to 180C/fan 160C/gas 4. Place the fish fillets in an ovenproof dish and pour the milk over the top. Bake for 7-8 minutes until the fish is just cooked through, remove from the oven and set aside. Leave the oven on.
Put the potato chunks in a small saucepan and cover with boiling water. Cook for 12-15 minutes until tender, then drain and mash – but don’t add any liquid, as fish cakes need sticky mash
Add the capers and parsley to the mashed potato and combine thoroughly, seasoning with salt and pepper as you mix. Carefully remove the cooked fish from the milk and gently stir it in, trying to avoid the fish becoming too broken up. Discard the milk.
Divide your mix into 8 and shape into fish cakes, placing them carefully onto a lined baking tray.
For the crust: Set up your dipping bowls to coat the fish cakes. Empty the beaten egg into one shallow bowl, flour into another. Mix the polenta and parmesan and place into a third bowl. Dip each patty into the flour, the beaten egg then the polenta mix.
When you are ready to cook the fish cakes, heat the oil in a large frying pan. Test the heat by dropping a piece of bread into the oil and seeing if it sizzles; if it does, it’s ready. Fry the fish cakes for about 5 minutes on each side or until the coating is crisp and golden – you might have to do this in batches. Return them to the baking tray. Once all the fishcakes have been fried, cook them in the oven for 10 minutes to make sure the middles are piping hot.
For the lemon dip: While the fish cakes are in the oven, make your dip by mixing all of the ingredients together and seasoning.
Serve the fish cakes with the dip.
Ingredients: (CHIPOTLE CHILAQUILES)
2 Tbsp. vegetable oil
18 corn tortillas, cut into wedges
1 can (26 oz.) crushed tomatoes
1 Chicken flavored Bouillon Cube
2 chorizo sausage links, crumbled
1 Onion Mini Cube, crumbled
1 Garlic Mini Cube, crumbled
2 Chipotle Mini Cubes, crumbled
1/3 cup Mexican crema or sour cream
1/4 cup queso fresco cheese
additional vegetable oil for frying tortillas
Directions: (CHIPOTLE CHILAQUILES)
Heat 2 tablespoons oil in a large skillet over medium-high heat. Stir in tomatoes and Chicken flavor Bouillon Cube and bring to a boil. Reduce heat and simmer covered 15 minutes.
Heat oil in a deep skillet or saucepot and fry tortilla wedges, in batches, until golden; drain on paper towels.
Brown chorizo in a small skillet over medium heat, stirring occasionally.
Remove tomato mixture from heat and stir in Onion MiniCube, Garlic MiniCube and Chipotle MiniCubes. Add tortillas, stirring to coat. Simmer about 1 minute or until tortillas are slightly softened.
Layer half the tortillas on a serving platter. Top with half the chorizo; repeat.
Serve drizzled with crema and sprinkle with cheese.
1 Tbsp. vegetable oil
1 small onion, chopped
2 jalapeno peppers, roasted, seeded and chopped
1 clove garlic
2 cups shredded or diced cooked chicken
1/3 cup water
4 tsp Reduced Sodium Chicken flavor Bouillon
8 (10-in.) burrito size flour tortillas, warmed
1 can (15 oz.) refried beans, heated according to package instructions
1 1/2 cups shredded Monterey Jack cheese
additional oil for deep frying
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat and cook onion about 4 minutes or until onion is tender, stirring occasionally. Add peppers and garlic and cook about 30 seconds. Add chicken, water and Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer about 4 minutes until most of the water is evaporated, stirring occasionally.
Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick.
Heat oil in deep sided skillet over medium heat and fry chimichangas about 3 minutes or until deep golden brown, turning occasionally; drain on paper towels. Serve with chopped tomato, grated cheese, sour cream and guacamole.
Ingredients: (Sausage rolls)
400g/14oz puff pastry or rough puff pastry
[For the filling]
450g/1lb sausage meat
salt and white pepper
1 tbsp thyme leaves
60g/2¼oz pickle, such as Branstons pickle
1 free-range egg, lightly beaten
Directions: (Sausage rolls)
Preheat the oven to 200C/400F/Gas 6
Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges.
Cut into six even rectangles.
Mix the sausage meat with the thyme in a bowl and season with salt and pepper.
Divide the sausage meat into six even portions. Roll each portion into a sausage shape.
Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear.
Place a filling sausage across the top of each pastry rectangle.
Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.
Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through.
Ingredients: (Pimento Cheese Fries)
3/4 pound aged white cheddar cheese, shredded
1/4 cup blanco tequila
2 Fresno chiles
1 tablespoon butter
1 onion, finely diced
1/4 cup mayonnaise
2 tablespoons chopped jarred pimientos
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Smoked sea salt
Directions: (Pimento Cheese Fries)
- In a bowl, combine the cheese and tequila; refrigerate until the tequila is absorbed, about 30 minutes.
- Roast the chiles directly over a gas flame or under a preheated broiler, turning, until charred all over. Peel, seed and stem the chiles, then cut into 1/4-inch dice.
- In a medium skillet, melt the butter. Add the onion and cook over moderately low heat until softened, about 7 minutes. Scrape the onion into the infused cheese. Add the mayonnaise, pimientos, paprika, cayenne and chiles. Season the pimento cheese with smoked sea salt.
- Preheat the oven to 425°. Spread the french fries on a rimmed baking sheet in a single layer. Bake for 20 to 25 minutes, until browned and crisp. Remove the fries from the oven and preheat the broiler. Spoon the pimento cheese over the fries and broil 4 to 6 inches from the heat for 3 to 5 minutes, until the cheese is melted and browned in spots. Serve right away.