Recipes

Express (aka Quick!) Jarlsberg Recipes

Use Jarlsberg (regular or lite) for cooking in any recipe calling for Swiss cheese. Top onion soup, add to a Reuben sandwich, use in a grilled cheese, or try it in one of these Express Lane Cooking recipes: Ham, Jarlsberg and Potato Frittata: Preheat broiler. Cook 1 peeled and diced potato in 1 tablespoon butter in a medium skillet with an ovenproof handle over moderately low heat, stirring, until tender, about 10 minutes. Add 2/3 cup diced ham and 1 medium-sized chopped onion or 3 chopped scallions. Cook until onion/scallion softens and ham is heated through, about 3 minutes. In a bowl, beat together 6 eggs, 3 tablespoons Jarlsberg cheese, [...]

By |2017-08-25T16:02:20-04:00December 16th, 2010|Breads, Sides & Salads, Entrees, Recipes|0 Comments
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Cheesburger Cocktail?

What's better than a sandwich? A sandwich cocktail of course! Who said the days of the liquid lunch went out the door with the sixties? Flor de Cana rum looks to bring it back with the utmost in sandwich drinks to get you plastered. In celebration of National Sandwich Day this past November 3 (You didn't know there was a National Sandwich Day? Shame on you!), Flor de Caña rum created some of the most unique concoctions imaginable with the help of some of the finest mixologists behind the bar. Their attempts to liquefy three iconic lunchtime favorites into sandwich libations was a large success, so we now bring you [...]

By |2017-08-31T16:19:58-04:00December 15th, 2010|Foodie Interviews, Other happenings, Recipes, Starters, xyz misc|0 Comments
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Express (aka Quick!) Chicken Tortilla Soup

A very express (aka quick!) recipe  for Chicken Tortilla Soup. Chicken Tortilla Soup Combine 32-ounce chicken broth, 12-ounces cubed chicken, 1 c favorite salsa, 2 c corn, 1 can rinsed and drained black beans, 1/2 t chili powder and 1/4 t cumin in a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes. Season to taste with salt and pepper. Serve garnished with tortilla chips and chopped fresh cilantro. Makes 3 to 4 servings.

By |2017-08-25T16:04:40-04:00December 5th, 2010|Recipes, Starters|1 Comment
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Express (aka Quick!) Entrees Using Peanut Butter

Looking  for delicious recipes that you can get on the table in under 15 minutes with little fuss, and big flavors. What follows are Peanut Butter (PB) recipes adapted from Express Lane Cooking®, my daily syndicated column. These originally posted on this site with our review of Santa Cruz Dark Roasted Peanut Butter. Give ‘em a try—and let me know what you think. Chicken Satay: Stir together 1/3 cup peanut butter, 2 T soy sauce, 2 T white or rice vinegar, 1 T lime juice, 2 minced cloves garlic, 1/2 t sesame oil and 1/4 t crushed red pepper flakes. Blend in 3 T hot water or broth. Add 1 [...]

By |2017-08-25T16:04:40-04:00December 2nd, 2010|Entrees, Recipes, Starters|0 Comments
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Chocolate Mint Mania Bars

This recipe comes from my book "365 Great Cookies and Brownies." In a previous bite, I told the story of how I came to make these treats. They're a family favorite. To make Chocolate Mint Mania Bars, melt 4 ounces unsweetened chocolate and 1 1/2 sticks (6 ounces) butter. Stir in 2 cups sugar, 4 eggs (one at a time), 2 teaspoons vanilla and 1/2 teaspoon peppermint extract. Mix in 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Stir in 2 cups chocolate chips. Bake in a greased 9×13 pan in a 350-degree F. oven for 20 to 25 minutes. - bonnie

By |2017-08-25T16:02:57-04:00November 29th, 2010|Endings, Recipes|2 Comments
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Express (aka Quick!) Soup Recipes

Here are a few recipes for you, adapted from my Express Lane Cooking® column recipes. Each one uses a 32-ounce container, preferably Swanson Organic Chicken Broth. These originally posted when we featured Swanson Organic Chicken Broth Bangkok Chicken & Rice Soup Toss 3/4-pound chicken breasts cut into strips with 2 teaspoons curry powder. In a 4-quart saucepan, combine the 32-ounce container chicken broth, 12- to 14-ounce can lite coconut milk, 3/4 cup water, 1 teaspoon sugar, 1/2 teaspoon curry powder, 1/4 teaspoon ground or 1 chunk of crushed fresh ginger and 1 teaspoon lime zest. Bring to a boil, stir in 3/4 cup regular or jasmine rice, reduce heat, and [...]

By |2017-08-25T16:04:40-04:00November 26th, 2010|Entrees, Recipes, Starters|0 Comments
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Toasted Onion Mashed Potatoes

Nothing beats the flavor and aroma of sautéed onions and butter, especially in mashed potatoes.  Consider this a sumptuous side dish — developed in the Land O Lakes test kitchens  — for this year's Thanksgiving feast. Toasted Onion Mashed Potatoes 5 medium (about 10 cups) potatoes, cut into eighths 2 t salt 4 T butter 3 cups coarsely chopped onions ½ c milk, warmed ¾ c sour cream Place potatoes in 4 1/2-quart saucepan or Dutch oven.  Cover with cold water; add salt. Bring to a boil over high heat.  Reduce heat to medium; boil potatoes until fork tender, about 15 to 18 minutes.  Drain. Meanwhile, melt 2 tablespoons butter [...]

By |2017-08-25T16:03:58-04:00November 21st, 2010|Breads, Sides & Salads, Recipes|1 Comment
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Whole Grain Salads

And here are some whole-grain recipes, adapted from The Oldways Table with essays and recipes compiled by Dun and Sara Baer-Sinnott. Quinoa and Orange Salad (based on one by Elisabeth Luard) Cook 1 pound quinoa according to package directions. Combine the warm quinoa, 1 diced cucumber or chayote, 6 minced scallions, 1/4 c minced parsley, 1/4 c minced mint, zest and segments from a fresh orange, 2 seeded and chopped jalapeños, 6 T olive oil, 2 T lemon or orange juice and sea salt to taste in a large bowl. Taste and adjust seasoning. Serve warm or cold. Makes 4 to 6 servings. Rice and Lentil Salad (based on one [...]

By |2017-08-25T16:03:29-04:00November 17th, 2010|Breads, Sides & Salads, Recipes|0 Comments
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Smoky Vanilla BBQ Sauce

Spread this sauce on chicken, fish, ribs or even veggies. Smoky Vanilla BBQ Sauce 1 T butter 1 T chopped garlic 1 c ketchup 2 T brown sugar 2 tablespoons red wine vinegar 1 T canned chipotle chilies with sauce, chopped 1 Tablespoon Worcestershire sauce 1 T dark molasses 1 T pure vanilla extract or paste Melt butter in a heavy saucepan; add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes about 1 ½ cups. Recipe and photo courtesy of Nielsen-Massey, makers of Madagascar Bourbon Pure Vanilla Extract or Paste

By |2017-08-25T08:52:29-04:00November 10th, 2010|Entrees, Recipes|1 Comment
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Woman’s World Green Bean Recipes

BiteoftheBest.com got this request from Deb Tracey: "Please I have lost my copy of Woman's World Nov/Dec 09 and no longer have the "woman's world magazine fresh green bean casserole" I don't think my family will let me come for holiday dinner if I can't find the recipe..... THEY LOVED IT..." We reached out to Woman's World and got this response (and these recipes) for her. Thought we'd share them with all of you, so that you might also enjoy them for your Thanksgiving. We also learned that if you have a Woman's World recipe request, just email Dearww@bauerpublishing.com

By |2017-08-25T16:03:58-04:00November 1st, 2010|Breads, Sides & Salads, Recipes|0 Comments
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Cannellini Bean Recipes

Beans have a well-deserved reputation of being the musical fruit–that is, unless you eat them regularly. The following recipes using cannellini beans are from by "Beans" cookbook and were originally posted on a review of Progresso cannellini beans here. I'm just posting them again for you in our recipe section! Pizza Provençal. Yes, a white bean pizza. Just mash 1 ½ cups cannellini beans (rinsed and drained), 2 minced garlic cloves and a teaspoon olive oil; season with salt and pepper. Spread over a prebaked pizza crust (such as a Boboli, available in supermarkets), top with a thinly sliced tomato, crumbled goat cheese and fresh rosemary. Bake in a 450-degree [...]

By |2017-08-25T16:04:40-04:00October 14th, 2010|Breads, Sides & Salads, Recipes, Starters|2 Comments
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Black Bean and Chorizo Chili

Did You Know? Chorizo is ground pork sausage that has been flavored with a blend of spices, including garlic and chili powder. Mexican chorizo is made with fresh pork, and Spanish chorizo is made with smoked pork. Use either for this recipe, or if chorizo is unavailable, substitute Italian sausage or pork sausage, realizing that the flavor will be slightly different. Black Bean and Chorizo Chili Prep Time: 20 Minutes Start to Finish: 45 Minutes 1 lb chorizo sausage, casing removed and crumbled, or bulk chorizo sausage 1 large onion, chopped 1 large yellow or green bell pepper, chopped 2 cloves garlic, chopped Two 14.5-oz cans organic fire roasted tomatoes [...]

By |2017-08-25T08:52:29-04:00October 7th, 2010|Entrees, Recipes|7 Comments
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Michael Symon’s Sopressata Sandwich

The results of Mezzetta’s first “Celebrity Make That Sandwich” contest are in and Iron Chef Michael Symon came out on top with the winning recipe. His Sopressata Sandwich with Magical Mezzetta Pepper Sauce and Fried Egg beat out six talented competitors in a battle to donate $10,000 to their charity of choice. Michael Symon’s Sopressata Sandwich with Magical Mezzetta Pepper Sauce and Fried Egg Makes four sandwiches For Michael’s Magical Mezzetta Pepper Sauce (Makes about 3 cups) 1/2 cup coarsely chopped Mezzetta Sweet Banana Wax Peppers 6 Mezzetta® Brand Spicy Pickled Garlic Cloves 4 Mezzetta® Brand Hot Chili Peppers, coarsely chopped 1 cup yellow mustard 1 cup white wine vinegar [...]

By |2017-08-31T16:20:04-04:00October 6th, 2010|Breads, Sides & Salads, Foodie Interviews, Other happenings, Recipes, xyz misc|1 Comment
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Mini Fish Tacos

"Did you know that Stephanie Sokolove, Boston's "Queen of Sophisticated Comfort Food" is a huge Cabot fan?" asked a publicist who emailed Bite of the Best."She actually uses nearly 200 pounds of their cheese in her restaurants each week!  Her comfort food recipes would not be the same without Cabot being a key ingredient..." Here's one of Stephanie of Tremont's recipes that we've adapted for you. Mini Fish Tacos with Cabot Cheddar Cheese 2 c shredded white cabbage Juice of 1 lime, ¼ c thinly sliced red onion 10 cilantro leaves 2 scallions, thinly sliced 8 mini corn tortillas 1 lb mahi mahi or other fish, coated with Cajun spices, [...]

By |2017-08-25T15:56:05-04:00October 2nd, 2010|Entrees, Recipes, Starters|2 Comments
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Food Network’s Newest Star

Anne Thornton is the latest 'chef' to join Food Network’s TV roster.   Her show, “Dessert First with Anne Thornton” is set to premiere in October but you can get a sneak peek at one of her tasty desserts right now! Check out Anne’s highly acclaimed Salted Caramel Banana Pudding Pie. Crust 1 box Nilla Wafers (85 cookies) 6 tablespoons butter, melted Preheat oven to 350° F. Finely crush 65 vanilla wafers in a plastic bag with a rolling pin or use a food processor. Reserve about ¼ cup of the crumbs to top the pie. Mix together crushed vanilla wafers and melted butter until blended. Firmly press on the bottom, [...]

By |2017-10-22T15:09:38-04:00September 29th, 2010|Endings, Foodie Interviews, Other happenings, Recipes|0 Comments
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Beet Salad with Citrus Vinaigrette

This simple recipe for beet salad combines both red and golden beets, crumbled cheese and toasted nuts, all drizzled in a tangy, citrus vinaigrette with a mini-kick from  Tabasco sauce. BEET SALAD WITH SPICY CITRUS VINAIGRETTE 10 small red and/or golden beets 2 T orange juice 2 T white balsamic vinegar 1 t  Tabasco sauce 1 t honey 1/4 t salt 1/4 c extra virgin olive oil 3 c  baby lettuce greens, frisée or arugula 1 c walnuts or almonds, toasted and coarsely chopped 1/2 c  blue cheese,  feta cheese or goat cheese, crumbled Heat the grill or preheat oven to 400° F. Cut off tops of beets; place on [...]

By |2017-08-25T16:03:30-04:00August 11th, 2010|Breads, Sides & Salads, Recipes|0 Comments
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Chicken Pad Thai

A quick and easy recipe for Chicken Pad Thai to make on a hot summer's night. Chicken Pad Thai 2 T oil, divided 1 egg, lightly beaten 4 oz. boneless skinless chicken breasts, cut into thin strips, deveined shrimp or cubed tofu 4 oz rice noodles, cooked, drained and run under cold water to chill 6 T. pad Thai sauce  (see Note) 2 scallions, thinly sliced 1/2 c bean sprouts 1/4 c coarsely chopped peanuts Fresh cilantro Lime wedges Heat 1 tablespoon oil in large skillet over medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked [...]

By |2017-08-25T08:52:29-04:00August 6th, 2010|Entrees, Recipes|1 Comment
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Sweet Hawaiian Mini Burgers

A sweet twist on a traditional burger. Sweet Hawaiian Mini Burgers 1 lb. ground beef 1 T Worcestershire sauce 4 canned pineapple slices, drained 12 mini Hawaiian sweet or small whole wheat dinner rolls, split Lettuce Sauce: 1/4 c barbecue sauce 1/4 c pineapple preserves 1 T packed brown sugar Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick mini patties. Set aside. Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated [...]

By |2017-08-25T08:52:29-04:00July 30th, 2010|Entrees, Recipes|0 Comments
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Barbecue Pork and Mushrooms

An easy dish to prepare with 5 minutes prep time and 45 minutes unattended cooking time. Barbecue Pork and Mushrooms 1 whole pork tenderloin, trimmed (about 1 pound) 1 T barbeque sauce, honey-smoked 2 Portabella mushroom caps, sliced into 1/4 inch strips 1 T olive oil 1 T grill seasoning, mesquite 4 buns Pre-heat grill to 350°. Place pork on a large sheet of aluminum foil; rub with barbecue sauce. Spread the mushroom strips around the pork; drizzle oil over the pork and mushrooms; and sprinkle with grill seasoning. Fold the sides and ends of the foil up and crimp to seal. Place pork packet on the grill; close cover. [...]

By |2017-08-25T08:52:30-04:00July 4th, 2010|Entrees, Recipes|0 Comments
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