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[quote author="SoCal78" date=1226836526]Hi, Allison. Right now I'm using Dunbar's (bought them at Ralph's) and I like them. I have used other brands in the past but unfortunately can't remember the brand names. Anyway, check to see if the ones you bought are labeled as organic or preservative-free. I have noticed some of the products from TJ's seem to have more sodium to make up for the lack of preservatives. I'm looking at the label on the Dunbar's peppers and it lists: red bell peppers, olive oil, extra virgin olive oil, water, garlic, vinegar, salt and citric acid. Since ingredients are listed in order of amount used, there seems to be little salt and it isn't noticeable to the taste. Hope this helps!</blockquote>


Got it, thanks! I know what's for lunch tomorrow! :cheese:

I hope you don't have to evacuate. good luck.
 
I was at a dinner party where the hostess served this wonderful traditional Mexican cookies with hot cocoa afterwards. Being a sucker for sweets, I asked for the recipe and have made them many times ever since.



<u>Biscochitos</u>



3 cups flour

1 1/2 tsp anise seed

1 1/2 tsp baking powder

1/2 tsp salt

1 cup butter, softened

1/2 tsp vanilla

1 1/2 cups sugar

2 eggs

1/4 cup OJ

2 tsp cinnamon

1/2 cup sugar



Preheat oven to 350 degrees.

Combine first four ingredients and set aside.

Beat butter and vanilla with electric mixer till creamy.

Add sugar and beat till fluffy.

Add eggs and beat well.

Slowly add flour mixture alternately with OJ. Mix well after each addition.

Divide dough in half and roll one out on lightly floured board to 1/4 in thickness.

Cut out cookies with cookie cutters.

Mix cinnamon and sugar in a bowl.

Lay cut cookies on a greased cookie sheet.

Sprinkle with the cinnamon sugar mixture.

Bake 8 to 10 mins.

Cool on rack.



I have used cookie press and I think it's so much easier. :)
 
<u>Mexican Hot Chocolate </u>



1/4 cup cocoa

1/4 cup sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/3 cup water

3 1/2 cups milk

1 tsp vanilla

4 cinnamon sticks



Combine first five ingredients in saucepan.

Cook, stir occasionally over medium heat till dissolve.

Add milk and vanilla, turn heat down to simmering.

Pour into mugs and place a cinnamon sitck in each.



Topping with whipped cream is a bonus. :cheese:
 
[quote author="SoCal78" date=1226836526]Hi, Allison. Right now I'm using Dunbar's (bought them at Ralph's) and I like them. I have used other brands in the past but unfortunately can't remember the brand names. Anyway, check to see if the ones you bought are labeled as organic or preservative-free. I have noticed some of the products from TJ's seem to have more sodium to make up for the lack of preservatives. I'm looking at the label on the Dunbar's peppers and it lists: red bell peppers, olive oil, extra virgin olive oil, water, garlic, vinegar, salt and citric acid. Since ingredients are listed in order of amount used, there seems to be little salt and it isn't noticeable to the taste. Hope this helps!</blockquote>


Just an update. I used this recipe, it was fantastic. I made too much, and the next day I ate the leftovers with Tia Rosa's soft tortilla bread from Albertson's. Can you say Oh... My.... Gosh! :)

It's a keeper, thanks!
 
Thanks. I'm glad you liked it. I'm going to try your Bisochitos. I love anise and I have a cookie press so it will be nice to try.
 
[quote author="Allison C." date=1226997898]<u>Mexican Hot Chocolate </u>



1/4 cup cocoa

1/4 cup sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/3 cup water

3 1/2 cups milk

1 tsp vanilla

4 cinnamon sticks



Combine first five ingredients in saucepan.

Cook, stir occasionally over medium heat till dissolve.

Add milk and vanilla, turn heat down to simmering.

Pour into mugs and place a cinnamon sitck in each.



Topping with whipped cream is a bonus. :cheese:</blockquote>


Authentic Mexican hot chocolate needs to be frothed; Mexicans use this device to froth hot chocolate (spin between palms in jar of hot chocolate):

<img src="http://www.gourmetsleuth.com/Images/molinillo3.jpg" alt="" />



You can buy pre-made Mexican hot chocolate, the most popular brand is "Abuelita" by Nestle:



<img src="http://product.expotv.com/1/4/1/141854_150x150.jpg" alt="" />
 
[quote author="High Gravity" date=1227251265][quote author="Allison C." date=1226997898]<u>Mexican Hot Chocolate </u>



1/4 cup cocoa

1/4 cup sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/3 cup water

3 1/2 cups milk

1 tsp vanilla

4 cinnamon sticks



Combine first five ingredients in saucepan.

Cook, stir occasionally over medium heat till dissolve.

Add milk and vanilla, turn heat down to simmering.

Pour into mugs and place a cinnamon sitck in each.



Topping with whipped cream is a bonus. :cheese:</blockquote>


Authentic Mexican hot chocolate needs to be frothed; Mexicans use this device to froth hot chocolate (spin between palms in jar of hot chocolate):

<img src="http://www.gourmetsleuth.com/Images/molinillo3.jpg" alt="" />



You can buy pre-made Mexican hot chocolate, the most popular brand is "Abuelita" by Nestle:



<img src="http://product.expotv.com/1/4/1/141854_150x150.jpg" alt="" /></blockquote>


Impressive, High Gravity. You are absolutely right. But I could not find this "frother" anywhere. The hostess bought hers in Europe. Please let me know if you know where to buy it. Thanks! :)
 
Why, <a href="http://shop.ebay.com/?_from=R40&_trksid=m38.l1313&_nkw=molinillo&_sacat=See-All-Categories">on Ebay</a>, of course!
 
[quote author="Allison C." date=1227251693]



Impressive, High Gravity. You are absolutely right. But I could not find this "frother" anywhere. The hostess bought hers in Europe. Please let me know if you know where to buy it. Thanks! :)</blockquote>


I received my frother as a gift. If you are serous about getting one, I will ask the friend who gave me mine where she got it.
 
[quote author="High Gravity" date=1227252362][quote author="Allison C." date=1227251693]



Impressive, High Gravity. You are absolutely right. But I could not find this "frother" anywhere. The hostess bought hers in Europe. Please let me know if you know where to buy it. Thanks! :)</blockquote>


I received my frother as a gift. If you are serous about getting one, I will ask the friend who gave me mine where she got it.</blockquote>


SoCal78 directed me to ebay, thanks anyways! ;-)
 
These biscottis were a huge hit last Christmas. I only wish I knew how to make them lot sooner, saved tons of money. Don't be intimidated, give it a try!



<u>Chocolate Almond Biscotti</u>



1/2 cup butter, softened

1 1/4 cup sugar (I've used 1 cup when I ran out, it's still good)

2 eggs, room temp

1 tsp almond extract (this might sound ridiculous, I ran out of this last time too, and of course, it's ok too)

2 1/4 cup flour

1/4 cup dutch processed cocoa

1 tsp baking powder

1/4 tsp salt

1 cup sliced almonds



Chocolate Glaze: Makes 1 cup glaze



1 cup semi sweet chocolate chips (milk chocolate chips are delish too)

1 Tsp shortening



Heat oven to 350 degrees. Beat butter and sugar till blended.

Add eggs and extract. Beat well.

Stir in flour, cocoa, baking powder, salt.

Beat till smooth.

Dough will be very thick.

Stir in almonds

Shape dough into two 12 by 3 in long rectangulars

Place dough on ungreased cookie sheet.

Bake 25 to 30 mins. till golden brown and firm to touch.

Remove from oven, and cool for 15 mins.

Turn oven down to 300 degrees.

Using a serrated knife on a cutting board, slice diagonally 1/2 in. thick.

Place slices with cut side down on an ungreased cookie sheet and bake another 8 to 10 mins.

Turn slices over, and bake another 8 mins.

Remove from oven and cool on wire rack.



Prepare glaze by placing ingredients in bowl. Microwave 1 min or more till smooth when stirred.



Dip biscottis in glaze, drizzle all over to impress, garnish with additional almonds at the dipped tips to impress more. ;)
 
For anyone who loves Zov's like I do, this is the recipe for their angel hair pasta. Tastes exactly the same at a fraction of the price!



8 ounces dried angel hair or capellini pasta



1 tablespoon plus 1/3 cup olive oil



1/2 cup thinly sliced fresh basil



3 tablespoons chopped fresh Italian parsley



2 tablespoons minced garlic



2 tablespoons minced shallots



1 1/2 pounds plum tomatoes, diced



1 teaspoon salt



3/4 teaspoon ground black pepper



1 cup coarsely crumbled feta cheese



1/2 cup freshly shredded Parmesan cheese



1/3 cup pine nuts, toasted



1/4 cup shaved Parmesan cheese



Bring a large pot of salted water to a boil over high heat. Stir in the pasta and cook for just 1 minute (this is to soften the pasta slightly). Drain in a colander, reserving 1/4 cup of the cooking liquid. Toss the hot pasta in a large bowl with 1 tablespoon of oil to prevent it from sticking together. Set the pasta and reserved cooking liquid aside.



Heat the remaining 1/3 cup of oil in a deep, large nonstick frying pan over high heat. Add the basil, parsley, garlic and shallots. Stir just until fragrant, about 20 seconds. Add the tomatoes and saute just until they are heated through, about 45 seconds. Remove the skillet from the heat. Stir in the salt and black pepper. Stir in the feta cheese and the shredded Parmesan cheese. Add the pasta and toss gently to combine, adding some of the reserved cooking liquid to moisten, if necessary. Mound the pasta on a large platter or atop individual plates. Sprinkle the pine nuts and shaved Parmesan cheese over, and serve immediately.



Makes 4 to 6 servings.
 
Easy Cheesy Garlic Bread



package of store brand biscuit dough (10 pack)

5 sticks of low-fat string cheese (cut in half)

2 tbsp low-fat italian salad dressing

garlic



Pat each biscuit flat. Mix salad dressing and 1-2 heaping tsp of minced garlic. Brush mixture on flattened biscuits. Wrap biscuits around cheese halves pig-in-a-blanket style. Seal edges of biscuit so the cheese is fully covered.



Bake according to biscuit directions.



Tips and reviews: I made this for the first time last night. A tip is not to coat the edges of the biscuit with dressing because I did, and I had trouble getting the edges to stick together in order to wrap around the cheese. Most of them popped open while baking and we ended up with clam-like biscuits. Still tasted good, though. Also, make sure each piece gets several garlic bits when you brush the dressing on. They really make a difference later. Graph said he spent quite a long time looking at all the biscuit packages to find the lowest calorie/fat option, and the Albertsons store brand was the winner.
 
Every week I make a meal plan for the days ahead. I was thinking maybe I would put my mealplan here and if any of it sounds good and you want the recipe, give me a head's up and I will post it (faster than posting every single recipe.)



Next week...



<em>Monday</em>: Turkey Saltimbocca (turkey pan-seared with prosciutto, fresh sage, butter, and parm cheese)... with a side of veggies and Cheese Crostini with Pesto Topping



<em>Tuesday</em>: Crunchy Whole-Grain Chicken Bites with a carrot-celery-raisin slaw



<em>Wednseday</em>: Grilled Tilapia with Pineapple Salsa served with salad



<em>Thursday</em>: Toasted Angel Hair Pasta With Sweet Italian Sausage & Red Bell Pepper (VERY good!)... garlic bread



<em>Friday</em>: Creamy Ham and Vegetable Dijon served over Jasmine Rice



<em>Saturday</em>: Sweet & Sour Meatloaf with Roasted Garlic Mashed Potatoes and peas



<em>Sunday</em>: My day of rest :lol:
 
Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa



1/2 cup papaya, diced

1 cup mango, diced

3/4 cup red onions, finely chopped, divided

1/2 cup green peppers, finely chopped, divided

2 tbsp cilantro, fresh, chopped

2 tbsp fresh lime juice

1/2 cup uncooked quick oats

1/3 cup ketchup

1 tbsp jerk seasoning, Jamaican-variety

1 large egg

1 lb uncooked ground turkey breast



- To prepare salsa, in a medium bowl, combine papaya, mango, 1/4 cup each of red onion and green pepper, cilantro and lime juice. Set aside.



- To prepare burgers, in a large bowl, combine remaining 1/2 cup of red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning and egg. Mix until well combined. Add turkey; mix thoroughly. Divide turkey mixture into 4 equal portions and shape each portion into a 1-inch-thick patty; cover and refrigerate for a minimum of 20 minutes.



- Preheat broiler. Broil burgers until cooked through, flipping once, about 20-25 minutes total. Serve each burger topped with about a heaping 1/3 cup of salsa.



- The salsa can be prepared up to one day in advance and stored in the refrigerator.



Notes and reviews: This was very good. I had a ton of very lean ground beef, so I used that instead and it worked out just fine. I still have a mountain of leftover papaya, so if it's not your favorite then buy a small container of already chopped stuff. The recipe calls for the salsa to be made first, but if you are doing it in one night I'd make the burgers first and make the salsa while they are setting in the fridge.
 
Not a true recipe per se, just wanted to say that I bought a potato ricer from Bed Bath & Beyond and really liked it. They have 2 in stock, one is $7 and the other $20. I bought the more expensive one but both appears to be of the same size. Perfect for those smaller Yukon Gold or Red potatoes. Just cook until the potato is well done, put in the ricer and squeeze. It's much nicer than a masher IMO and the potato comes out nice and fluffy.



If you've never seen one, picture an over-sized garlic masher, except the ricer actually works and most garlic mashers suck.



<img src="http://www.dkimages.com/discover/previews/827/586214.JPG" alt="" />



Here's an LA Times article on a new ricer from last year:

<a href="http://www.latimes.com/features/food/la-fo-tool19dec19,1,2860635.story">http://www.latimes.com/features/food/la-fo-tool19dec19,1,2860635.story</a>



This one appears to be better than the ricer at Bed Bath and Beyond:

<img src="http://www.latimes.com/media/photo/2007-12/34327309.jpg" alt="" />
 
^ momo: Does it still work if you do not skin the potatoes first? When I make mashed potatoes I usually leave the skin on. I can do it quickly with an apple-peeler machine I have but I just like them on for taste and also it saves time from having to skin each one. Then I use a hand-masher or a hand-held double mixer (or sometimes my stand mixer.) Thanks for the review. I have always wondered about them. Happy rice-ing.
 
it is also excellent if you are making roasted garlic Mashed Potatoes. You simply put the roasted cloves of garlic into the ricer along with the potatoes.



If you want to make extremely fluffy and creamy mashed potatoes, use the ricer on the potatoes and then add VERY WARM MILK and melted butter to the riced potatoes, and stir in a little sour cream and some chives. stir with a fork. Mmmmmmmmm delish!
 
While were on potatoes, a neighbor gave us a bunch and I wasn't sure what to do with them. I made this soup and it was delicious! I skipped the sour cream (didn't really need it) and put the onions and cheese on the top rather than in the soup. Not for dieters but skipping the sour cream helps a bit.



BAKED POTATO SOUP



* 12 slices bacon

* 2/3 cup margarine

* 2/3 cup all-purpose flour

* 7 cups milk

* 4 large baked potatoes, peeled and cubed

* 4 green onions, chopped

* 1 1/4 cups shredded Cheddar cheese

* 1 cup sour cream

* 1 teaspoon salt

* 1 teaspoon ground black pepper



DIRECTIONS



1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
 
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