March 2011 ~ Food Channel

Tuesday, March 29, 2011

How to make the Tortellini salad foods and Recipes

Watched this video on how to make the Tortellini salad Recipes. This one of the best recipes and good for any occasions like birthdays and etc. Just watched this video. Enjoy cooking with your family and friends...

Ingredients

* 1 package (19 ounces) frozen cheese tortellini

* 2 cups fresh broccoli florets

* 1 medium sweet red pepper, chopped

* 1/2 cup pimiento-stuffed olives, halved

* 3/4 cup reduced-fat red wine vinaigrette

* 1/2 teaspoon salt

Directions

* Cook tortellini according to package directions; drain and rinse in cold water.

* In a large bowl, combine the tortellini, broccoli, red pepper and olives.

Drizzle with dressing and sprinkle with salt; toss to coat. Cover and refrigerate until serving. Yield: 10 servings.

Cherry Cream Cheese Turnovers recipes foods

Searching for the best and perfect recipes for this summer? Well the Cherry Cream Cheese Turnovers is good for this summer and one of the recipe when you have lots of fresh, and it 8 servings and preparation time of 10 min (not including thaw time),and bake time of 20-25 min. These are just the right size to carry in your hand if you want dessert on the go! Enjoy cooking with your friends and family... Make it habit...

Ingredients:

16 Rhodes™ Dinner rolls, thawed

6 ounces cream cheese, softened

1/3 cup sugar

1 tablespoon butter, softened

1 1/2 cups cherry pie filling

Icing:

1 cup powdered sugar

1 tablespoon butter, melted

3 tablespoons milk

1/2 teaspoon almond flavoring

Instructions:

    * Combine 2 rolls and roll into an 8-inch circle Repeat with remaining rolls.

    * Combine cream cheese, sugar and butter and mix well.

    * Divide cream cheese mixture evenly (approx. 1 tablespoon) between circles, spreading it over half of each and leaving a 1/2-inch border.

    * Divide pie filling evenly (approx. 2 tablespoons) and spoon over cream cheese mixture.

    * Brush border of bottom halves with water; fold top halves over filling to enclose completely.

    * Press edges to seal with your fingertips, then crimp firmly with a fork.

    * Bake at 350°F 20-25 minutes. Note: some filling may seep out. Combine icing ingredients and brush over cooled turnovers.

Peppermint Twist recipes foods

Just check it out this one the delicious bread recipes foods which warm up with a refreshing twist, fun to make and delicious to eat and which serves to 12 servings and the preparation time of 30 min (not including thaw time) and the bake time of 15 min. The famous Peppermint Twist recipes foods is our most requested recipe every year. it can serve. Enjoy cooking and servings with your family, relatives and friends.... Make it habit... the ingredients are given below...

Ingredients:

12 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup coarsely crushed peppermint candy

Icing:

1 tablespoon butter, softened

1/2 teaspoon vanilla

1 cup powdered sugar

2-3 tablespoons milk

Instructions

Cut each roll in half.

Roll each half into an 8-inch rope.

Twist two ropes together.

Pinch ends together and place on a large sprayed baking sheet.

Cover with sprayed plastic wrap and let rise 30 minutes.

Remove wrap and bake at 350°F 10-15 minutes.

Combine icing ingredients and brush over warm twists.

Sprinkle with crushed peppermint candy.

Bunny Buns Food Recipes

Just check it out this delicious recipes which serves to 6 servings and the preparation time of 8 min (not including thaw time) and the bake time of 15-20 min. The famous Bunny Buns recipe food is our most requested recipe every year. it can serve. Enjoy cooking and servings with your family, relatives and friends.... Make it habit... the ingredients are given below...

Ingredients

12 Rhodes™ Dinner Rolls, thawed but still cold
Instructions

Cut a small piece off of one roll for a tail.

Roll remaining piece into a 12-inch rope with pointed ends.

Twist top of rope together.

Place on a large sprayed baking sheet and pull pointed ends apart for ears.

Roll small cut off piece into a ball for the tail.

Make an indentation with your finger at the spot for the tail.

Moisten the tail with water and place in the indentation.

Repeat the above steps with remaining rolls.

Cover with sprayed plastic wrap and allow to rise 30-45 minutes.

Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Enjoy with butter for your Easter Dinner.

Butterscotch Bubble Loaf recipes foods

Just check it out this delicious recipes which serves to 10-12 servings and the preparation time of 20 min (not including thaw time) and the bake time of 30-35 min. The famous Butterscotch Bubble Loaf is our most requested recipe every year. Watch how easy it is to make this “sticky buns” classic, and you too will be hooked on baking this bundt! it can serve. Enjoy cooking and servings with your family, relatives and friends.... Make it habit... the ingredients are given below...

Ingredients:

24 Rhodes™ Dinner Rolls, thawed but still cold

1/2 box butterscotch or vanilla pudding mix, non-instant

1/2 cup pecans, chopped

1/2 cup brown sugar

1/2 cup butter or margarine

Instructions

Cut dinner rolls in half and dip in dry pudding mix.

Arrange rolls in sprayed bundt pan, alternately with pecans.

Sprinkle any remaining pudding mix over the top.

Combine brown sugar and butter.

Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes).

Pour syrup over rolls.

Cover with sprayed plastic wrap.
Let rise until double in size or even with top of bundt pan.

Carefully remove wrap. Bake at 350°F for 30-35 minutes.

Cover with foil the last 15 minutes of baking.

Immediately after baking, loosen from sides of the pan with a knife and invert onto a

serving plate.

Tomato Tart Recipes foods

Searching for the best and perfect recipes for this summer? Well the Tomato Tart is good for this summer and one of the recipe when you have lots of fresh, fragrant tomatoes in the garden. The tomato tart recipe is one of my most requested dishes from family and friends. The tomato tart is made using my Best Ever Tomato Sauce Recipe cooked together with eggs and Parmesan cheese. It makes a delicious and versatile tart. Served warm with a salad it is a perfect supper dish or a light lunch. Cold it goes really well in a lunch box, or a party or picnic food. I like to decorate the tart with salty, canned anchovies and a few black olives, but that's optional.

Prep Time: 2 hours, 45 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 3 hours, 50 minutes

Ingredients:

* FOR THE PASTRY
* 8oz/ 225g plain flour
* Pinch of salt
* 4oz/110g cold butter, diced
* FOR THE FILLING
* 1 quantity of cold rich tomato sauce (see note below)
* 3 extra large eggs, lightly beaten
* 2 tbsp butter, softened
* 50g freshly grated parmesan
* Salt and pepper
* 8 canned Anchovies and black olives for decoration (optional)

Preparation: Serves 6

Before making the tart you will need to make a tomato sauce - RECIPE FOR TOMATO SAUCE

* Heat the oven to 375°/190°/Gas 5

* Place the flour and salt into the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours.

* Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes.

* Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 35 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold.

* In a large baking bowl, add the eggs, butter and Parmesan to the tomato sauce and mix very well with a wooden spoon, season with a small pinch of salt and a few twists of black pepper. Place the filling into the pastry case. Decorate with the anchovies and olives if using – the tart is equally delicious without them.

* Bake for 20 minutes in the preheated oven. Allow to cool for 15 minutes before serving. Serve with fresh basil leaves and a side salad

Thursday, March 17, 2011

Corned Beef and Cabbage Recipes meals.

Corned Beef and Cabbage Recipes meals. This one of the best recipes of the St. Patrick Day, Corned Beef and Cabbage Recipe: The best St. Patrick's Day meals from Alton Brown and the Food Network. This recipe very delicious. It very simple, the preparation time for this need in 20 min. and Cook Time: approximately 3 hours and yield to 6 to 8 servings. Corned Beef and Cabbage Recipes meals. The aroma is fantastic! So, enjoy cooking with your family, relatives and friends. The ingredients given below... Budget Recipe of the Day. Cost per Serving: $2.40. You'll find classic dishes like soda bread, lamb stew, and, yum, corned beef and cabbage redesigned so they won't hurt your waistline -- or give you indigestion.

Here's a recipe for corned beef and cabbage straight from celebrity chef Alton Brown. It's a long process, but it comes out perfect in the end. We suggest drinking green beer while you wait. For ten days. We also suggest not following our suggestions, because we might be drunk right now. Happy St. Patrick's Day!

Ingredients

* 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows

* 1 tablespoon coarsely ground black pepper

* 1 teaspoon ground allspice

* 2 bay leaves

* 2 teaspoons kosher salt

* 1/2 pound diced carrots, approximately 4 small

* 1/2 pound diced onions, approximately 2 small

* 1 pound potatoes, peeled and chopped, approximately 3 medium

* 1/4 pound diced celery, approximately 2 stalks

* 1 small head cabbage, chopped, approximately 2 pounds

Directions

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef:

* 2 quarts water

* 1 cup kosher salt

* 1/2 cup brown sugar

* 2 tablespoons saltpeter

* 1 cinnamon stick, broken into several pieces

* 1 teaspoon mustard seeds

* 1 teaspoon black peppercorns

* 8 whole cloves

* 8 whole allspice berries

* 12 whole juniper berries

* 2 bay leaves, crumbled

* 1/2 teaspoon ground ginger

* 2 pounds ice

* 1 (4 to 5 pound) beef brisket, trimmed

* 1 small onion, quartered

* 1 large carrot, coarsely chopped

* 1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Wednesday, March 16, 2011

Guinness Corned Beef recipes-cook 2 hr and 30 min.

Just check it out this one of the best recipes of the St. Patrick Day, the Guinness Corned Beef. This recipe very delicious alternative to corn beef for this occasion and good dish anytime. It very simple, the preparation time for this need in 20 min. hour and cook within 2 hours 30 min and ready to prepare for 2 hours 50 min. It is good for 16 people. Roast this Corned Beef slowly at a low setting for a melt in your mouth delight. The aroma is fantastic! So, enjoy cooking with your family, relatives and friends. The ingredients given below...

Ingredients

* 4 pounds corned beef brisket

* 1 cup brown sugar

* 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.

2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat

entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Footnotes:
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new

potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

St. Patrick Day, Shortbread Cookies IV recipes

Just check it out this one of the best recipes of the St. Patrick Day, Shortbread Cookies IV. This recipe very delicious alternative to corn beef for this occasion and good snack time. It very simple, Servings: It is good for 24 people. So, enjoy cooking with your family, relatives and friends. The ingredients given below...

Ingredients

* 1 cup white sugar
* 2 cups butter, softened
* 3 1/2 cups all-purpose flour
* 1 cup white rice flour
* 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
3. Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.

Beer Braised Irish Stew and Colcannon dish recipes

Just check it out this one of the best recipes of the St. Patrick Day, the Beer Braised Irish Stew and Colcannon. This recipe very delicious alternative to corn beef for this occasion and good dish anytime. It very simple, the preparation time for this need in 1 hour and cook within 2 hours and ready to prepare for 3 hours. It is good for 8 people. So, enjoy cooking with your family, relatives and friends. The ingredients given below...

Ingredients

* Irish Stew:
* 1 tablespoon vegetable oil
* 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
* 2 tablespoons all-purpose flour
* 1 cup coarsely chopped onion
* 1 cup coarsely chopped carrot
* 1 (12 fluid ounce) can or bottle dark beer
* 2 bay leaves
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 tablespoons Worcestershire sauce
*
* Calcannon:
* 3 slices bacon
* 2 pounds russet potatoes, peeled and cut into chunks
* 2 cups thinly sliced cabbage
* 1/4 cup milk, warmed
* 2 tablespoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
5. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
6. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

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Tuesday, March 29, 2011

How to make the Tortellini salad foods and Recipes

Cherry Cream Cheese Turnovers recipes foods

Peppermint Twist recipes foods

Bunny Buns Food Recipes

Butterscotch Bubble Loaf recipes foods

Tomato Tart Recipes foods

Thursday, March 17, 2011

Corned Beef and Cabbage Recipes meals.

Wednesday, March 16, 2011

Guinness Corned Beef recipes-cook 2 hr and 30 min.

St. Patrick Day, Shortbread Cookies IV recipes

Beer Braised Irish Stew and Colcannon dish recipes

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