Tuesday, April 24, 2007
Friday, April 20, 2007
4 medium size Idaho® potatoes, peeled, cut in half lengthwise and thinly sliced 1 cup crumbled queso añejo or any other dry cheese 2 cups heavy cream 1/2 cup fresh cilantro, chopped 1 pinch salt
Place sliced potatoes in a large bowl. Add cheese, cream, cilantro and salt, mixing to coat the potatoes.
Spray an 8" square baking pan with nonstick vegetable spray.
Layer potatoes along with cheese and cream mixture into the pan, pressing down gently to compress the mixture.
Bake uncovered for 1 hour at 375° F., until potatoes are soft when pierced with a knife and lightly golden brown on top. Cool at room temperature and cut into any desired serving shape.
Makes: 4 to 6 servings.
Sunday, April 15, 2007
Saturday, April 14, 2007
2 Oranges, peeled & thinly sliced
2/3 cup California Dried Figs; Calimyrna or Black Mission stems removed & quartered
1 Apple or ripe pear, cored and thinly sliced
CARDAMOM CREAM DRESSING
1/2 cup vanilla nonfat yogurt
1/2 tsp. Honey
1/4 tsp. Ground cardamom or cinnamon
1 tbsp. Toasted coconut (garnish)
On four individual salad plates, arrange a bed of lettuce leaves. Place orange slices, fig quarters, and apple slices decoratively over lettuce.
For dressing, in a small bowl, stir together yogurt, honey and ground cardamom until blended. Drizzle mixture over salads. Sprinkle coconut over salads for garnish.
Makes 4 side dish salads.
Calories: 167, Fat: 1.11 G, Dietary Fiber: 5.19 G, Sodium: 21 Mg, Calcium: 122 Mg, Potassium: 490 Mg Magnesium: 34 M, Iron: 1.29 Mg, % calories from fat: 6%
Sunday, April 08, 2007
Wednesday, April 04, 2007
Tuesday, April 03, 2007
2 Egg whites 1/4 cup Sugar -- granulated 1/2 teaspoons Vanilla Extract 1/2 teaspoons raspberry vinegar 1 teaspoons corn starch 3/4 cup White chocolate -- coarsely chopped
1 cup Heavy cream 2 tablespoons Icing sugar -- sifted 2 tablespoons Orange liqueur 4 cup Berries -- fresh -- Fresh Edible Flowers
1 Preheat oven to 350F. Line a sheet pan with parchment paper.
2 Beat egg whites until light. Add sugar gradually and beat until firm. . Add in vinegar and corn starch. Stir to mix. Fold in chocolate.
3 Spread meringue mixture onto the parchment paper. It makes two single serving pavlovas. Bake for 1-1/2 to 2 hours or until outside is crisp and barely beginning to color. Remove from oven and cool. (Freeze if not using immediately.)
4 Whip cream until light and beat in icing sugar, vanilla and orange liqueur.
5 Just before serving, place meringue on a large flat platter. Spread cream mixture over meringue. Top with berries and scatter with flowers. Serve immediately.