Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corps Style)

Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)

Recipe courtesy Catherine Wilkinson, Dewey, AZ

Prep Time:

30 min

Inactive Prep Time:

15 min

Cook Time:

1 hr 30 min

Level:

Intermediate

Serves:

8 servings

Ingredients

Marinade:

• 4 cups pineapple juice
• 6 cloves garlic, chopped
• 2 small red chile peppers with seeds, chopped fine
• 2 cups chopped cilantro leaves
• 1 cup brown sugar
• 1 cup soy sauce
• 4 tablespoons peeled and chopped ginger root
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1 (3 1/2 to 4 pound) roasting chicken, giblets and neck removed for another use

Sauce:

• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 2 tablespoons ginger root, peeled and finely chopped
• 1/2 cup packed chopped cilantro leaves
• 1 teaspoon ground cumin
• 4 tablespoons soy sauce
• 1/2 cup heavy whipping cream
• 1 tablespoon lime juice
• 1 tablespoon pineapple juice
• 6 cups jasmine rice, prepared according to package instructions

Directions

Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.

To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.

Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.

Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Gingersnap Mango-Lassi Cheesecake Minis

Recipe courtesy Dennis Deel

Prep Time:

40 min

Inactive Prep Time:

30 min

Cook Time:

35 min

Level:

Intermediate

Serves:

6 servings

Ingredients

• Nonstick cooking spray
• 1 cup finely crushed gingersnap cookies
• 3 tablespoons melted unsalted butter, divided
• 3 tablespoons finely chopped crystallized ginger
• 1 1/3 cups peeled and chopped ripe mango, divided
• 1/3 cup plain yogurt
• 3 tablespoons orange blossom honey, divided
• 1/4 teaspoon ground cardamom
• 1 teaspoon rum extract
• 1/4 cup granulated sugar
• 8 ounces cream cheese, room temperature
• 2 large eggs
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon curry powder
• 1 tablespoon fresh lime juice
• 1/4 cup golden raisins
• Pinch salt
• Fresh mint, optional

Directions

Preheat oven to 350 degrees F. Line a standard size 12 cup muffin tin with foil cup liners; spray with cooking spray.

In a medium bowl, mix crushed cookies and 2 tablespoons of the melted butter until all crumbs are moist. Evenly divide into muffins tins. Press crumbs until firm. A shot glass

works well. Bake for 5 minutes or until just set. Remove and evenly divide crystallized ginger on top of baked crust. Set aside to cool. Leave oven on.

Meanwhile, in a blender, put 1/3 cup mango, yogurt, 1 tablespoon honey, cardamom, and rum extract then process until smooth. In a medium bowl, beat the sugar and cream cheese at medium speed until creamy. Stir in mango-yogurt smoothie mixture (lassi), then add the eggs and beat until smooth.

Pour cheesecake batter into the baking cups, filling them 3/4 full. Refrigerate any leftover batter.

Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the center. Remove from the oven and transfer to the freezer for 15 minutes.

Meanwhile, chop remaining 1 cup of mango to the size of raisins. In a medium saucepan, over medium heat, add 1 tablespoon of butter. Stir in cinnamon and curry powder and cook for 1 minute, stirring constantly. Add chopped mango, 2 tablespoons of honey, lime juice, raisins and a pinch of salt. Bring to a boil for 1 minute then reduce heat to low. Cook for 10 minutes. Remove from heat and cool until cheesecakes are ready.

Once cheesecakes are cooled, remove the metal liners carefully. Serve 2 cheesecakes per plate. Garnish each cake with warm mango-raisin chutney and fresh mint on the side.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Raspberry Puffs with Goat Cheese Mousse and Thyme

Recipe courtesy Camilla Saulsbury

Prep Time:

20 min

Inactive Prep Time:

25 min

Cook Time:

14 min

Level:

Intermediate

Serves:

6 servings

Ingredients

• 1 sheet puff pastry (from a 17.25-ounce package), thawed
• 6 ounces mild, creamy goat cheese (recommended: Chavrie brand)
• 8 tablespoons powdered sugar, divided
• 1 teaspoon vanilla extract
• Pinch salt
• 1 cup chilled whipping cream
• 1/4 cup seedless raspberry jam or preserves
• 3 cups fresh raspberries
• 1 1/2 tablespoons minced fresh thyme leaves, plus 6 thyme sprigs, for garnish, optional

Directions

Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.

While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.

Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.

Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Sweet Grilled Peaches with Honeyed Vanilla Bean Mascarpone and Walnut Sugar

Recipe courtesy Jenny Flake - as seen on Food Network's Ultimate Recipe Showdown:Desserts

Prep Time:

30 min

Inactive Prep Time:

hr min

Cook Time:

8 min

Level:

Easy

Serves:

6 servings

Ingredients

• 1 stick unsalted butter
• 1/2 cup honey
• 1 1/2 vanilla beans, divided
• 10 ounces mascarpone cheese
• 1/4 cup honey
• 1/2 vanilla bean
• 4 ripe white peaches, rinsed and blotted dry
• 1/2 cup finely ground walnuts
• 6 tablespoons coarse white sanding sugar

Directions

Melt butter and honey in a small saucepan over medium-low heat. Split the whole vanilla bean in half lengthwise. Scrape all the seeds from 1 vanilla bean and place into saucepan along with the vanilla bean. Stir to combine; let simmer until sauce has thickened, about 5 minutes then reduce heat to low.

Preheat indoor grill pan to medium heat on stovetop.

Place mascarpone cheese and honey into a medium bowl. Split the remaining 1/2 vanilla bean in half lengthwise, scrape all the seeds from the bean and place into bowl; discard the bean. Stir to combine and set aside.

Cut each peach in half and discard the pit. Dip peaches cut side down into the butter-honey sauce and in batches, place onto hot grill pan. Grill for 2 to 3 minutes, until peaches have nice grill marks.

Combine walnuts and sugar into a bowl. Place grilled peaches, onto serving plates, 2 per plate. Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar. Remove the vanilla bean from honey sauce and drizzle a spoonful of warm sauce over peaches and plates. Serve warm.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Babycakes - Food Network

Babycakes

Recipe courtesy Lisa Roman - as seen on Ultimate Recipe Showdown:Desserts on Food Network- aired Feb 15, 2009.

Prep Time:

25 min

Inactive Prep Time:

7 min

Cook Time:

12 min

Level:

Easy

Serves:

8 servings

Ingredients

Cupcake Batter Ingredients:

• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons double-acting baking powder
• 2 1/4 cups all-purpose flour
• 3 eggs
• 1/4 cup clover honey
• 1/2 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 2 teaspoons ground cinnamon
• 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
• 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
• 1/2 cup ground pecans

Frosting Ingredients:

• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 4 tablespoons sweetened condensed milk
• 4 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup ground pecans
• Special equipment: 2 (12-cup) mini muffin pans

Cupcakes:

Directions

Preheat the oven to 350 degrees F.

In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.

Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.

Frosting:

In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.

Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's notes - this looks so quick and easy. The judges would not stop raving about these. I'm excited to try them soon!!

Cheesy Chili Dip

Cheesy Chili Dip - Jan Thomas

• 1 (8 oz.) package cream cheese
• 1 can (about 14 ounces) Rotel chili WITHOUT beans
• Tabasco sauce
  
• shredded Cheddar cheese - enough to cover the top
  

1. Spread the cream cheese in the bottom of an oven-proof dish.
2. Spread the chili on top of the cream cheese.
3. Sprinkle some Tabasco sauce on top (it will be diluted by the cheeses surrounding it).
   
4. Sprinkle the cheddar on top.
5. Bake at 350 for about 20 minutes.
   

Cowboy Cookies

Grandma Albers style

2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 cup margarine
1/2 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups oatmeal
6 oz. butterscotch chips

Sift flour, soda, salt, and baking powder together.
Cream shortening and margarine and sugars.
Add Eggs and beat until light and fluffy.
Add sifted dry ingredients and mix well.
Stir in oatmeal, vanilla, and butterscotch chips.
Drop by teaspoonful onto greased cookie sheets.
Bake in preheated oven at 350 degrees for 15 minutes.
Makes about 5 dozen cookies

Baked Brie (in puff pastry)

Baked Brie - as seen on Good Eats 'n Sweet Treats

Green notes - original author comments
Red notes - my comments

1 Puff Pastry Sheet, thawed
1 round of Brie (I like to remove the white "skin" from my brie using a vegetable peeler but that is optional)
12 ounces fruit preserves (my favorite is cherry) - I (julie) like apricot

Preheat oven to 350F

Unfold the puff pastry into a single layer on a baking sheet. Spread the fruit preserves over the center. Place the brie on top of the fruit preserves.

Fold the pastry dough over the top of the brie and press the edges together to seal tightly.

You can bake the brie as is on the baking sheet, but I prefer to invert it into an oven safe bowl so the seams are on the bottom, and any juices that leak will stay in the bowl.

Bake for 25 minutes. Let cool for 10 to 15 minutes before serving. Serve with your favorite crackers or some sliced apples. Jamie recommends Wheat Thins.