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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Super Bowl

TIP OF THE DAY: Make An Edible Popcorn Bowl

This serving bowl can be eaten when it’s empty. Photo courtesy Popcorn.org.

 

If you’re planning a quiet New Year’s Eve at home, need something to bring to a party or are thinking ahead to the Super Bowl, have fun with this idea from The Popcorn Board.

The bowl is made from popcorn, which you then fill with more popcorn—or be contrarian and fill it with chips or pretzels.

You can use different food coloring for different holidays, themes or teams.

RECIPE: EDIBLE POPCORN PARTY BOWL

Ingredients

  • 10 cups popped popcorn
  • 1 1/3 cups sugar
  • 1 cup water
  • 1/3 cup light corn syrup
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 10 drops food color, optional
  • Preparation

    1. SPRAY the inside of a large stainless steel bowl with cooking spray and similarly spray the outside of a second large stainless steel bowl; set aside. These 2 bowls will be used to form popcorn bowl at end of cooking time. (Note: If one bowl is smaller than the other, spray the outside of the smaller bowl.)

    2. SPRAY the inside of a third large bowl with cooking spray and place popped popcorn inside; set aside.

    3. STIR sugar, water, corn syrup, vinegar and salt together in a medium sauce pan. Bring mixture to a boil, cover, and boil for 3 minutes to allow steam to wash down sides of pan.

    4. REMOVE pot lid and attach candy thermometer to pan. Allow mixture to boil, without stirring, until mixture reaches 290°F. Stir in food color, if desired. Working quickly, pour syrup over popcorn and toss with a large spoon until popcorn is thoroughly coated.

    5. POUR popcorn mixture into first prepared bowl and use a spoon to push mixture evenly up onto sides of bowl. Firmly press the second prepared bowl onto popcorn to form popcorn bowl. Allow popcorn bowl to cool completely between stainless steel bowls.

    6. SERVE: Tip popcorn bowl out and place on platter. Fill with popcorn or other snacks to serve.

    Find more popcorn recipes at Popcorn.org.

      

    Comments

    RECIPE: Sausage-Stuffed Mushrooms

    Delicious with wine or cocktails. Photo
    courtesy GoodCook.com.

     

    Want a hot and hearty hors d’oeuvre with cocktails? This sausage-stuffed mushroom recipe can be made up to 48 hours in advance, then baked right before you’re ready to serve.

    Baby portabella mushroom caps are stuffed with goat cheese, sausage and dried cranberries to create these a most attractive appetizer. A perfect party starter, stuff your mushroom caps up to 48 hours before you’re ready to serve, then bake when needed!

    RECIPE: SAUSAGE STUFFED MUSHROOMS

    Ingredients For 15 Mushroom Caps

  • 4 ounces soft goat cheese
  • 1/2 cup Italian sausage, cooked
  • 1/4 cup dried cranberries
  • 1 clove garlic, finely chopped
  • 15 mushroom caps, stems removed
  • Nonstick olive oil spray
  •  

    Preparation

    1. PREHEAT oven to 400°F.

    2. COMBINE goat cheese, sausage, cranberries and garlic in a small bowl.

    4. SPOON filling into the center of each mushroom cap. Spray each mushroom with a thin layer of nonstick olive oil spray and place on a 13″ x 9″ baking sheet. Bake for 15-20 minutes, or until mushrooms are soft and goat cheese filling is golden.

    This recipe was created by Cheekykitchen works exclusively for Good Cook. Visit GoodCook.com for more delicious recipes.

    Find more recipes for in THE NIBBLE’S Appetizers & Hors d’Oeuvre Section.

      

    Comments

    RECIPE: Brie Or Goat Cheese Wontons

    If you want to whip up something special to serve with wine or cocktails, consider this French-Asian fusion treat: wontons filled with Brie or goat cheese. Crisp, crunchy wrappers filled with hot, creamy cheese, they can also be served as an appetizer.

    The recipe is from cheese importer Ile de France, which has plenty of cheese recipes on its website.

    RECIPE: CHEESE-FILLED WONTONS

    Ingredients

  • Wonton wrappers
  • Fresh goat cheese or Brie, cut into slices 1″ wide
  • Optional fillings (see below)
  • Dipping sauce (see below)
  •  


    Brie or goat cheese wontons. Photo courtesy Ile de France.

     

    Preparation

    1. PLACE squares of cheese in the middle of each wonton wrapper. Close the square wrapper diagonally, then seal the edges with a bit of moisture, pressing hard so it won’t come apart.

    2. FRY: Heat about two inches of oil in a medium sized pot. Use some sesame oil to give it an authentic, Asian flare that won’t interfere with the cheese’s natural flavors. Sesame oil is strong, so we used 1/3 sesame oil, 2/3 vegetable oil.

    3. PLACE the wontons in the heated oil for about 30 seconds or until they reach the desired crispiness.

    4. BAKE by arranging the wontons on a greased cookie sheet. Bake at 400°F until they become crisp and golden brown, about 8-10 minutes.

    5. SERVE with your favorite dipping sauce. Ile de France uses warmed sour cream flavored with a little Parmesan cheese, salt and pepper.

    TIPS TO ADD MORE FLAVORS

    You can add extra ingredients, but be sure to use less cheese so the wonton wrappers don’t burst.

  • Add any of the following on top of the cheese before wrapping: caramelized onions, chives, chutney or scallions (green onions), drained chopped spinach. Or, if using goat cheese, you can mix them together.
  • For a sweet touch, drizzle some honey on the cheese before wrapping.
  • Serve with a dip on the side: soy sauce/ginger/scallion, sweet and sour sauce or a soy/honey mustard sauce.
  •   

    Comments

    RECIPE: Avocado Potato Salad

    Avocado potato salad. Photo courtesy
    AvocadoCentral.com.

     

    Like guacamole? Like potato salad?

    Combine the two concepts in this Hass Avocado and Red Potato Salad Recipe from Avocado Central. The green accents are festive for St. Patrick’s Day, although this recipe rocks from Super Bowl Sunday through Christmas (when you can add sliced red cherry tomatoes for a red-and-green effect).

    As we showed yesterday in the Corned Beef & Cabbage Potato Salad recipe, you can add a tantalizing twist to traditional potato salad by incorporating non-traditional ingredients. If you have a favorite unusual potato salad recipe, let us know!

    Prep Time: 15 minutes
    Serves: 8

     
    AVOCADO POTATO SALAD RECIPE

    Ingredients

  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 cup mayonnaise (you can use low-fat mayonnaise)
  • 5 teaspoon cider vinegar
  • 2 teaspoon Dijon-style mustard
  • 3/4 teaspoon. ground black pepper
  • 3/4 teaspoon salt
  • 4 green onions, sliced
  • 2 large* ripe Hass avocados, seeded, peeled and chopped into 1/2-inch pieces
  •  
    *A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

     
    Preparation

    1. PLACE potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork. Drain well and transfer to a bowl.

    2. COMBINE mayonnaise, vinegar, mustard, salt and pepper. Add dressing and green onions to potatoes and gently toss. Stir in avocados.

    3. REFRIGERATE for 4 hours or overnight to allow flavors to blend.

      

    Comments off

    TIP OF THE DAY: Low Calorie Buffalo Chicken Parfait

    America loves its chicken wings, never more than on Super Bowl Sunday: 1.2 billion chicken wings will be consumed this weekend alone, enough to circle the globe twice!

    Truth to tell, we’re not a fan of such messy finger food (we don’t do messy well). That’s why we took an immediate liking to this recipe from HungryGirl.com: Buffalo Chicken Parfaits. We’ll be eating ours neatly, with a spoon.

    Using pre-cooked chicken breasts (Hungry Girl uses Tyson Grilled & Ready), the prep time is 10 minutes, and there’s no cook time.

    For those who don’t want to give up their fried chicken, here’s an elegant, “gourmet” recipe for deconstructed buffalo wings.

    On the other end of the spectrum, there’s buffalo chicken pizza.

    BUFFALO CHICKEN PARFAIT RECIPE

    Ingredients Per Serving

  • 3 ounces grilled, diced chicken breast
  • 3 tablespoons fat-free plain Greek yogurt
  • 1/4 teaspoon ranch dressing/dip seasoning mix
  • 1/2 cup shredded lettuce
  • 1 tablespoon crumbled blue cheese
  • 2 teaspoons Buffalo-style hot sauce
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • Garnish with the tops of the celery stalks (with the leaves)
  •  

    A low calorie, neater to eat version of buffalo wings. Photo courtesy HungryGirl.com.

     

    Preparation

    1, MIX yogurt with ranch seasoning in a medium bowl. Stir in lettuce and blue cheese.

    2. COAT the diced chicken breast with hot sauce in a medium bowl.

    3. LAYER half of each ingredient in a tall glass, sundae or parfait dish: lettuce mixture, carrots, celery and sauced chicken. Repeat layering with remaining ingredients. Serve with a spoon.

    NUTRITION: Calories 185, Total Fat 4.5 g, Protein 27 g, Carbohydrate 9 g, Sodium 924 mg, Sugars 5 g, Fiber 1.5 g.

    BUFFALO WINGS HISTORY

    Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo. Co-owner Teressa Bellissimo fried the wings, covered them in her own hot sauce and served them with a side of blue cheese and celery—because that’s what she had available. Here’s the full history of buffalo wings.

    Many popular dishes, including Caesar salad and Cobb salad, were created because “that’s what was in the fridge.”

      

    Comments

    TIP OF THE DAY: Sweet & Salty Brownies, Fusion Food

    A fusion of two favorite food groups:
    brownies and salty snacks. Photo courtesy
    BellaBaker.com.

     

    The verb fuse, derived from Latin, means to combine or blend by melting together.

    Along that line, fusion food refers to the combination of widely differing ethnic or regional ingredients or techniques. Examples include French-Thai fusion cuisine, Japanese fusion sushi* and a wide variety of pizzas: Thai chicken pizza and BBQ pizza, for example.

    We love all good fusion food, but can’t name too much in the fusion baking category. Perhaps granola cookies or Rice Krispies treats count. But we knew we’d hit the jackpot with this recipe created by one of our favorite baking blogs, Bella Baker, the opus of the gifted baker Lauryn Cohen.

    The recipe fuses sweet, fudgy brownies with crunchy, salty snacks—a terrific idea that just may become part of our annual Super Bowl party fare.
     
    *The California Roll, for example, is Japanese-California fusion. Avocados did not grow in Japan.

     

    SUPER BOWL SNACK TIME BROWNIES

    Ingredients

  • 12 tablespoons unsalted butter, cut into 12 pieces
  • 6 ounces bittersweet chocolate, finely chopped
  • 1-1/4 cup sugar
  • 4 large eggs
  • 2 teaspoon pure vanilla extract
  • 1/4 tsp salt
  • 2/3 cup all purpose flour
  •  
    Ganache

  • 1/2 cup heavy cream
  • 4 ounces semi sweet chocolate, finely chopped
  • 2 tablespoon butter, room temperature, cut into 4 pieces
  •  
    Toppings

  • Potato chips
  • Thin pretzel sticks
  • Plain popcorn (not kettle corn or other flavored/sweetened corn)
  •  

    Preparation

    1. CENTER a rack in the oven and preheat the oven to 325°F. Generously butter a 9×13 glass baking pan.

    2. PLACE the butter in a microwave safe bowl and top with the chopped chocolate. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted. You don’t want it to get so hot that the butter separates.

    3. MICROWAVE for another 30 seconds, if needed to melt the chocolate completely.

    4. STIR in the sugar with a whisk. Whisk in the eggs one by one. Add the vanilla extract and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated.

    5. SCRAPE the batter into the pan and smooth the top with the rubber spatula.

    6. BAKE the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.)

     

    These memorable brownies may well become part of your yearly Super Bowl fare. Photo courtesy BellaBaker.com.

     

    7. TRANSFER the pan to a rack and cool to room temperature. While the brownies are cooling, make the ganache. Put chopped chocolate in a medium bowl. Bring the heavy cream to a boil. Once the heavy cream has reached boiling, pour half of it over the chopped chocolate. Let sit for 30 seconds, then gently stir chocolate and cream together with a rubber spatula in a figure eight motion.

    8. POUR the remaining heavy cream over chocolate and continue to gently stir. Add the butter, one piece at a time, until the ingredients are fully incorporated and the ganache is smooth and glossy.

    9. POUR the ganache over the brownies; smooth with a rubber spatula to completely cover the top of the brownies. While ganache is still wet, sprinkle potato chips, pretzels and popcorn on top.

    10. REFRIGERATE brownies for one hour until the ganache has set; then cut into squares.

    Find many more ideas on the Bella Baker blog.

    FIND MORE OF OUR FAVORITE BROWNIE RECIPES.

      

    Comments

    RECIPE: Make Mini Corn Dogs In A Muffin Pan

    Mini corn dogs are a comfort food treat.
    Photo and recipe courtesy
    PamperedChef.com.

     

    We know otherwise sophisticated gastronomes who go out of their way to visit hot dog joints that sell corn dogs. A corn dog is a hot dog coated in a thick layer of cornmeal batter, deep fried and served on a stick.

    While it’s not fried food on a stick, we were attracted to this mini corn dog recipe from PamperedChef.com. It’s good Super Bowl finger food.

    All you need is a box of corn muffin mix, hot dogs and a mini muffin pan.

    MINI CORN DOGS RECIPE

    Ingredients

  • 1 8.5–ounce box corn muffin mix or your own recipe (we use our own recipe, and leave out the sugar)
  • 5 hot dogs (you can substitute gourmet sausages in your favorite flavors, such as apple or spinach)
  • Nonstick cooking spray
  •  
    Preparation

    1. PREPARE the corn muffin batter according to package/recipe directions.

    2. PREHEST the oven to 375°F.

    3. SPRAY mini muffin pan with nonstick cooking spray. Divide the batter among the muffin cups.

    4. SLICE hot dogs into 1–inch pieces. Place one piece in each muffin cup.

    5. BAKE 10–12 minutes or until wooden pick in centers comes out clean. When cool enough to touch, remove corn dogs to serving plate. Serve with mustard or dip (we mix Dijon mustard with Greek yogurt).
     
    You can buy the pan at PamperedChef.com.

    CORN DOG HISTORY

    Like the hot dog (sausage) in a bun, the corn dog is an American invention, enjoyed plain or with hog dog condiments such as ketchup, mayonnaise, mustard and relish.

    Food historians note that corn dogs on sticks were around in the 1920s; patents were filed for cooking apparatuses to make them.

    Various people claim to have invented the corn dog way after then, as popularity grew in the 1930s and 1940s and corn dogs became street fare and county fair fare. But in those regionalized, pre-Internet days, research wasn’t easy, so local entrepreneurs can be forgiven for not knowing that others had been selling corn dogs for years.

    The best corn dogs are fried just before serving to get that crispy crust. Heat-and-eat frozen versions are available in supermarkets—and we’d opine that Disneyland uses frozen corn dogs (they were bland and uninteresting). Some corn dog purveyors sell these premade frozen corn dogs which have been thawed and then fried again or browned in an oven. If you care, ask before you buy from a vendor (and hope for an honest answer).

      

    Comments

    RECIPE: Nonfat Cucumber Yogurt Dip

    A few hours ago, we were discouraged to hear one of the anchor team members on our favorite morning show opine that Super Bowl foods “should be the foods we love to eat, not vegetables.” She was referring to the fatty, high-calorie usual suspects.

    Fortunately, another team member jumped in in support of the veggies.

    We admire people who watch what they eat, and we always have a crudités (raw vegetables) platter and a fruit platter or fruit salad as part of any party buffet. We’re also personally grateful to have something better to nibble on than cholesterol.

    The morning show discord inspired us to publish this recipe for a tasty, nontfat cucumber dip, adapted from a recipe provided by the Australian Institute Of Sport.

    TIP: Make this dip at least two hours before serving to allow the flavors to develop. It can be made a day in advance.

     

    Nonfat cucumber dip: Serve it with crudites or as a sauce. Photo courtesy Australian Institute Of Sport.

     

    CUCUMBER YOGURT DIP RECIPE

    Ingredients

  • 2 seedless cucumbers
  • 2 teaspoons minced garlic cloves
  • 1 cup nonfat Greek yogurt
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • Optional: salt and pepper to taste
  • Optional heat: chili flakes or a dash of hot sauce
  •  
    PREPARATION

    1. PEEL cucumbers and cut in half lengthways. If not a seedless variety, use a melon baller to scoop out the seeds.

    2. GRATE the flesh, and place in a bowl with dill, garlic, yogurt and mint. Stir to combine and serve chilled. Season with freshly ground black pepper and garnish with fresh dill, if desired.

    Makes about 1½ cups.

    MORE USES FOR CUCUMBER DIP

  • Dip: For pretzels, potato chips, pita chips and other snacks
  • Layered or Mezze: In a layered dip or on a mezze plate with babaganoush,hummus, tabbouleh and other ingredients (see layered dip recipe)
  • Garnish: On baked potatoes, rice and other grains, cooked vegetables
  • Sauce: On grilled or poached fish or seafood, including shrimp cocktail
  •  
    FIND MORE OF OUR FAVORITE DIP RECIPES.
      

    Comments

    TIP OF THE DAY: Make A Gumbo (Chicken Andouille Gumbo Recipe From Emeril Lagasse)

    A seafood gumbo with crayfish, oysters,
    shrimp and okra. Photo courtesy
    MackenzieLtd.com.

     

    With most people we know discussing Super Bowl recipes, we’d like to throw an idea onto the table: gumbo.

    Even if you’ve never had gumbo, you’ve heard about it: a famous Creole* dish from Louisiana. As with just about any dish, ingredients vary and can include just about anything:

  • In the meat group: poultry (chicken, duck), rabbit or other game, sausage (Andouille, chaurice) tasso (smoked pork shoulder)
  • In the seafood group: crawfish, crab, oysters, shrimp
  • In the seasonings group: bay leaf, black pepper, cayenne pepper, cumin, dry mustard, fresh parsley, garlic, paprika, parsley, sage, thyme or a commercial Cajun seasoning blend
  • In the “whatever” group: chayote squash, tomatoes and anything that appeals to you. Many cooks enjoy creating their signature twist to a recipe.
  •  
    Whatever the details, the recipe will include what gumbo fans consider the basics: celery, green bell peppers, onions (called the (called the “holy trinity” in Cajun and Creole cuisines) and a chicken stock base thickened with a roux (fat and flour). And no gumbo would be complete without a base of white rice, over which the gumbo is ladled.
     
    *Creole cuisine developed in Louisiana as a blend influenced by the local populations: African, French, Italian, Native American, Portuguese and Spanish, on top of the existing Southern cuisine. Creole is often confused with Cajun cuisine. Both are based on local ingredients. The key distinction is that Cajun cuisine is a rustic/peasant version of French cooking whereas Creole cuisine produces more elegant fare using classic haute cuisine techniques.

    ABOUT OKRA

    Gumbo is an African word for okra. The vegetable came to America with the slave trade and was introduced into Southern cuisine by African cooks. Gumbo was originally thickened with okra pods; the French added the roux for more thickening.

    More than a few people avoid gumbo because they don’t like the texture of okra, which is used as a thickener as well as for its flavor. Guess what: No okra is needed.

  • You can substitute filé powder. Prounced fee-LAY, it’s a thickener made from ground sassafras leaves. Filé adds a special flavor without what some people call the “gumminess” (or worse, “sliminess”) of the okra.
  • Filé powder is added at the very end of cooking: Boiling it turns the whole pot of gumbo gummy. Some people stir 1/4 teaspoon of filé into each individual bowl of gumbo: an especially good way to keep the gumbo at the right texture if you have leftovers that need to be reheated.
  • You can buy filé powder online.
  • Okra note: Okra doesn’t have to be gummy. Just cook it long enough, about 45 minutes, and the gumminess disappears.
  •  
    Here’s the recipe served at Emeril’s New Orleans restaurant, NOLA, which uses filé instead of okra. It’s adapted from his Louisiana Real and Rustic cookbook (William Morrow Publisher, 1996, copyright MSLO, Inc., all rights reserved).

     

    CHICKEN & ANDOUILLE GUMBO RECIPE

    Ingredients

  • 1 cup vegetable oil
  • 1 cup flour
  • 1½ cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 pound andouille sausage, cut crosswise into ½ inch slices
  • 1½ teaspoons salt
  • ¼ teaspoon cayenne
  • 3 bay leaves
  • 6 cups water
  • 1 pound boneless chicken meat, cut into 1 inch chunks
  • 1 teaspoon Emeril’s Original Essence (recipe below)
  • 2 tablespoons chopped parsley
  • ½ cup chopped green onions
  • 1 tablespoon filé powder
  •  

    Emerill Lagasse’s chicken and andouille sausage gumbo. Photo courtesy NOLA | New Orleans.

     
    Gumbo Preparation

    1. COMBINE the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

    2. ADD the onions, celery and bell peppers and continue to stir for 4-5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water.

    3. STIR until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

    4. SEASON the chicken with the Essence and add to the pot. Simmer for 2 hours, adding additional water if necessary. Gumbo should be the consistency of a somewhat thick soup.

    5. SKIM off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and filé powder. Remove the
    bay leaves and serve in deep bowls.

    Makes 4 servings.
    You can purchase Emeril’s Original Essence seasoning online. Or, you can create your own from this recipe:

    EMERIL’S ORIGINAL ESSENCE RECIPE

    Ingredients

    Combine thoroughly:

  • 2-1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  •  
    EMERIL’S ADVICE FOR SUPER BOWL FOOD PREP

  • Plan your play book. Take time to plan out the menu ahead of time. Spend a few minutes to write a grocery list and a prep list. Plan out your dishes based on cooking time and see if there are any items that you can prepare ahead and just reheat. That way when it comes time to set up for the party you can enjoy the festivities, too.
  • Consider clock management. Super Bowl parties are an all-evening outing, and people stay hungry! So prepare dishes that your guests can continue snacking on, such as big pots of gumbo, chili or soups, served with a big piece of crusty French bread.
  • Celebrate the victory. Whether you’re having a small family gathering at the house, or one of those big parking lot tailgate parties before the game – it’s all about having fun! What really makes a successful Super Bowl party is great food, fun people and some refreshing drinks!
  •   

    Comments

    TIP OF THE DAY: Layered Dip Recipes, Part 2

    Take the ingredients of a Greek salad and
    turn it into a layered dip, served with pita
    chips. Photo courtesy
    SouthByMouth.Blogspot.com.

     

    Yesterday, we discussed layered dips, beginning with the layered Mexican dip, also known as a layered bean dip and seven-layer dip. We also introduced a layered Middle Eastern dip.

    In Part 2, we travel beyond Mexico and the Middle East to Greece and India.

    If you use a base of nonfat Greek yogurt layered with vegetables, your dip will be low in calories.

    GREEK LAYERED DIP RECIPE

    Ingredients

  • 2 diced cucumbers (peel if waxed)
  • Feta cheese, crumbled
  • Green bell pepper, diced
  • Kalamata olives, pitted and sliced
  • 16 ounces plain Greek yogurt, seasoned with fresh dill, garlic, salt and pepper
  • 1 can diced tomatoes, drained (fresh tomatoes in
    season)
  • Optional layers: babaganoush (eggplant dip),
    tabbouleh (bulgur, mint, finely chopped parsley, tomatoes)
  • Basil or oregano for garnish
  • Pita chips
  • Optional: anchovies, chopped flat-leaf parsley
  •  

    Preparation

    1. SPREAD seasoned yogurt across the bottom of a shallow bowl.

    2. LAYER with diced tomatoes, cucumbers and olives.

    3. SPRINKLE with crumbled feta and oregano/parsley.

     

    INDIAN LAYERED DIP RECIPE

    Ingredients

  • 1 cup sour cream
  • 1 tablespoon curry powder
  • 1/2 cup shredded coconut
  • 1/2 cup salted peanuts
  • 2 cups shredded or crumbled paneer cheese
  • 8 ounces cream cheese, softened
  • 1/2 cup chutney
  • 4 green onions, chopped
  • Sliced naan or other Indian bread; or use pita chips
  •  
    Preparation

    1. BLEND together the sour cream and curry. Spread across the bottom of a shallow glass bowl, baking dish or pie plate.

    2. ADD layer of coconut and peanuts, followed by the layer of paneer cheese.

    3. BLEND cream cheese with chutney and layer on top. Sprinkle with green onions.

     

    A warm pizza dip. Photo courtesy MyBakingAddition.com. See recipe below.

     
    4. SERVE with pieces/slices of Indian bread: chapata, naan, pappadum or whatever you can find (try an International supermarket). Or, pita chips will do nicely.
     
    WARM PIZZA DIP RECIPE

    Ingredients

  • 1/2 cup sour cream
  • 8 ounces cream cheese, softened
  • 1 teaspoon Italian seasoning*
  • 1/2 cup chunky pasta/pizza sauce
  • 1/4 cup chopped green bell pepper
  • 1/3 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 1/2 cup diced pepperoni or sausage
  • 1 cup shredded mozzarella cheese
  • Toasted baguette or Italian bread slices (bagel chips and pita chips also work)
  • 9″ pie plate
  •  
    *Create your own Italian seasoning with dried spices, 1/4 teaspoon each basil, marjoram and oregano plus 1/8 teaspoon rubbed sage.

    Preparation

    1. PREHEAT oven to 350°F (175°C).

    2. BEAT sour cream, cream cheese and Italian seasoning on medium speed until smooth, 1 to 2 minutes. Spread evenly over the bottom of the pie plate.

    3. LAYER other ingredients in the order listed.

    4. BAKE for 10 to 12 minutes until heated through; top with mozzarella. Continue baking for 4 to 5 minutes or until cheese is melted.

    5. SERVE warm with toasts.

    Here’s a recipe variation from the blog, MyBakingAddiction.com.

    MIX & MATCH: OPTIONAL INGREDIENTS FOR ANY LAYERED DIP

    You can add any ingredients to the layers that appeal to you. Some ideas:

  • Almonds, sliced
  • Artichoke hearts, chopped
  • Mozzarella cheese, shredded
  • Pesto
  • Pistachio nuts
  • Raisins or dried berries (blueberries, cranberries)
  • Red onions, finely sliced
  • Sundried tomatoes
  •   

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