Recipe for Beer Batter FishIngredients 2 quarts vegetable oil for frying 8 (4 ounce) fillets cod salt and pepper to taste 1 cup all-purpose flour 2 tablespoons garlic powder 2 tablespoons paprika 2 teaspoons salt 2 teaspoons ground black pepper 1 egg, beaten 1 (12 fluid ounce) can or bottle beer
Cooking Procedure Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Recipe for Cedar Planked SalmonIngredients 3 (12 inch) untreated cedar planks 1/3 cup vegetable oil 1 1/2 tablespoons rice vinegar 1 teaspoon sesame oil 1/3 cup soy sauce 1/4 cup chopped green onions 1 tablespoon grated fresh ginger root 1 teaspoon minced garlic 2 (2 pound) salmon fillets, skin removed
Cooking Procedure Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Recipe for Grilled CodIngredient 2 (8 ounce) fillets cod, cut in half 1 tablespoon Cajun seasoning 1/2 teaspoon lemon pepper 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter 1 lemon, juiced 2 tablespoons chopped green onion (white part only)
Cooking Procedure Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates. Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes. Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
Recipe for Peppered Shrimp AlfredoIngredients 12 ounces penne pasta 1/4 cup butter 2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1/2 pound portobello mushrooms, diced 1 pound medium shrimp, peeled and deveined 1 (15 ounce) jar Alfredo sauce 1/2 cup grated Romano cheese 1/2 cup cream 1 teaspoon cayenne pepper, or more to taste Salt and pepper to taste 1/4 cup chopped parsley Check All Add to Shopping List
Cooking Procedure Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Recipe for Spinach LasagnaIngredients 1 (15 ounce) container ricotta cheese 1 (10 ounce) package frozen chopped spinach, thawed and well drained 2 cups shredded mozzarella cheese 3 cups Prego® Fresh Mushroom Italian Sauce 6 uncooked lasagna noodles 1/4 cup water
Cooking Procedure Mix ricotta cheese, spinach and 1 cup mozzarella cheese. Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover. Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.
Recipe for Pesto SurpriseIngredients Original recipe makes 10 servingsChange Servings 1 (12 ounce) package farfalle (bow tie) pasta 1 (.6 ounce) package zesty Italian-style salad dressing mix 12 cherry tomatoes 1 (8 ounce) can artichoke hearts, drained and chopped 2 (2.25 ounce) cans chopped black olives, drained 1 (2.25 ounce) can sliced green olives, drained 6 ounces shredded Parmesan cheese 3 tablespoons pesto Check All Add to Shopping ListDirections
Cooking Procedure Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain. Prepared zesty Italian dressing according to package directions. In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.
Recipe for Italian Ricotta CheesecakesIngredients 9 eggs 3 pounds ricotta cheese 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 cup white sugar 1 teaspoon grated orange zest 1 (1.5 fluid ounce) jiggerwhiskey, optional Check All Add to Shopping ListDirections
Cooking Procedure Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray. Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, a nd whiskey. Pour into prepared pans. Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
Cooking Procedure Crumble the cake into a 9x13 inch dish. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Recipe for Tiramisu Chocolate Mousse Ingredients 2 tablespoons brewed espresso 1 tablespoon unsalted butter 3 1/2 ounces dark chocolate, broken into small pieces 2 tablespoons Marsala wine or rum (optional) 2 egg yolks 4 teaspoons white sugar 2 tablespoons mascarpone cheese 3/4 cup heavy cream
Cooking Procedure Combine espresso and butter in the top of a double boiler over simmering water. Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside. Combine Marsala, egg yolks, and sugar in a saucepan over medium- low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat. Stir mascarpone cheese into marsala mixture. Combine chocolate mixture with mascarpone mixture. Cool to room temperature. Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes. Fold half of whipped cream into cooled chocolate mixture. Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.
Recipe for Strawberry MilkshakeIngredients 1/2 pound fresh strawberries, hulled and sliced, plus whole strawberries, for garnish 2 heaping tablespoons sugar 1 teaspoon vanilla extract 1 pint vanilla ice cream 1/2 cup milkDirections
Cooking Procedure In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to maceratefor at least 20 minutes and up to 1 hour. In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.