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Thats Chef 2 U

Entrees

Robin the Bobbin, the big-bellied Ben,
He ate more meat than fourscore men;
He ate a cow, he ate a calf,
He ate a butcher and a half,
He ate a church, he ate a steeple,
He ate the priest and all the people!

Entrée
In America this term refers to the main course of a meal. In many parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners.

Cooking 101: Sky-High Brunch Bake

Sky-High Brunch Bake
“This bake looks different every time I make it, but it always tastes delicious.” Tracy Sherva, Kraft Kitchens.
Recipe Rating: 4.4

what you need

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs, beaten
1 cup POLLY-O Original Ricotta Cheese
Dash hot pepper sauce
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
4 slices OSCAR MAYER Bacon, cooked, chopped
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 cup chopped red peppers

make it

Brunch Bake - Step 1
1. PREHEAT oven to 400°F. Unfold puff pastry sheets and roll out one sheet to about an 11-inch square and one to about a 12-inch square.
Brunch Bake - Step 2

2. LINE bottom and side of greased 9-inch springform pan with 12-inch pastry sheet.

Brunch Bake - Step 3

3. BEAT eggs in medium bowl with wire whisk. Reserve 1 Tbsp.egg; set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.

Brunch Bake - Step 4

4. LAYER half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers.

Brunch Bake - Step 5

5. PLACE remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. Pinch edges to seal.

Brunch Bake - Step 6

6. BRUSH surface with reserved egg; pierce pastry several times to form vents or slits, which will allow steam to escape during baking. Bake 45 to 55 min. or until top is golden brown. Cool 10 min. Run small knife around edge of pan before removing. Makes 12 servings.

Grilled Cornish Hens with Garlic and Ginger
 
Ingredients:
 
 

8 whole cornish hens
6 oz lemon juice
1 oz fresh ginger, grated
2 tsp garlic minced or chopped
salt & pepper to taste
melted butter as needed
ginger oil to taste

Procedure:

1. Split hens down trhe back and flatten
2. Combine the lemon, oil, ginger, garlic, salt & pepper to make a marinade.
3. Marinade for 3-4 hours
4. Remove hens from the marinade. Broil or grill until done. Baste with marinade several times during cooking.
5. Shortly before done, brush the hens with melted butter.
6. If desired drizzle a few drops of ginger oil around the hens after plating.

8 Servings

Shrimp with Roasted Corn Salsa
 
Ingredients:
40 oz Flame-Roasted Sweet Corn & Peppers
16 oz Granny Smith Apple, 1/4
5 oz Red Onion, small dice
1 oz Cilantro, finely minced
4 oz Orange Juice, fresh
2 tsp Chipotle in Adobo, canned, pureed
1 oz White Balsamic Vinegar
1 tsp Salt
1 1/2 oz Paprika, ground
1/2 oz Black Pepper, ground
1 1/2 oz Salt, fine
1/2 oz Chile Powder
1 oz White Sugar, granulated
1 1/2 tsp Cumin
4 1/2 lb Shrimp, 13-15, peeled & deveined, butterflied, tail-on
4 tbsp Olive Oil
Preparation:

Step 1 (Salsa)
1. Prepare the sweet corn & peppers according to the microwave directions on the package. Chill.

2. Combine the corn and peppers with the apple, onion, cilantro, orange juice, chipotle, vinegar and salt.


Step 2 (Shrimp)
1. Stir together the spices in a small bowl, place in a salt shaker.

2. Sprinkle the shrimp with the seasoning. Toss to coat.

3. Heat 1 tbsp of olive oil in a non-stick skillet. Saute 1/4 of the shrimp until cooked through. Repeat with remaining shrimp and olive oil.

4. To serve, place 3 oz. of corn salsa on a plate and top with 3 shrimp.

21 Servings

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