With thousands and thousands entries received only one earned the $1 million prize and it belongs to Christina Verrelli of Devon, Pennsylvania…Congratulations Christina!!!!
Photo from: justapinch.com
Check out the video from Blue Ribbon Hunters.
Pumpkin Ravioli with Salted Caramel Whipped Cream
Prep Time: 1 hour 10 minutes Start to Finish: 1 hour 10 minutes Servings: 12
4 tablespoons LAND O LAKES Butter, melted
2 packages (3 oz each) cream cheese, softened
½ cup canned pumpkin
1 LAND O LAKES Egg Yolk
½ teaspoon McCormick Pure Vanilla Extract
¼ cup sugar
5 tablespoons Pillsbury BEST All Purpose Flour
½ teaspoon McCormick Pumpkin Pie Spice
1/3 cup Fisher Chef’s Naturals Chopped Pecans, finely chopped
2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons Hersey’s caramel syrup
4 tablespoons McCormick Cinnamon Sugar
1. Heat oven to 375 degrees Fahrenheit. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In a large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth, Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
2. Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with one short side facing you. Press dough into 14 by 12 inch rectangle. With pairing knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3×2 ¼ inch each). Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position un-scored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place one inch apart on cookie sheets. Repeat with remaining one tablespoon flour, dough sheet and filling. Brush ravioli with remaining two tablespoons melted butter.
3. Bake 9-14 minutes or until golden brown.
4. Meanwhile, in medium bowl, beat whipping cream and salt with electric mixing on high speed until soft peaks form. Beat in 2 tablespoons of caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
5. Remove ravioli from oven. Sprinkle ravioli with two tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
6. To serve, place two ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining one tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
See the recipe and video.]]>
This Leg of Lamb recipe will make all those who eat it envious of the chef. The traditional Easter Sunday roast while growing up.
Leg of lamb is the ideal holiday-table centerpiece: tender and juicy, with an herb-packed crust to complement the meat’s delicate flavor. And with a streamlined recipe that has a make-ahead preparation, the cook can spend more time at the table instead of in the kitchen.
See the recipe and more at the CooksCountry.com.]]>
According to the article’s author, Matthew Kadey, ”SuperGreens” are gaining a greater acceptance by more and more people. Supergreens are being enthusiastically hailed as a wonderful way to help supplement one’s intake of green vegetables. Medical Doctors, Registered Dietitians and Nutritionists all believe that super greens help the body detox and heal itself from certain conditions. Read the Experience L!fe article here and let me know what you think.
From: EXPERIENCE L!FE Magazine
By: Matthew Kadey
Most health experts will tell you that the more greens you eat, the less likely you are to develop chronic diseases, such as cancer and heart disease. The problem? Most Americans don’t eat nearly enough nutrient-packed dark-green vegetables, so they can’t take advantage of their myriad health benefits, which include reducing inflammation, enhancing detoxification and helping maintain a proper acid-base balance in the body.
Read more here]]>
Pack your bags and journey to the heart of the Mississippi Delta to experience luxurious accommodations, enjoy fine food and Find Your True South, Viking-style! Savor the good life in Greenwood, Mississippi, the hometown of Viking Range Corporation. Your stay includes two nights in one of the elegant rooms at the luxurious boutique Alluvian Hotel, and a cooking class for two at the renowned Viking Cooking School.
Complete the form for your chance to win!
Good luck. Sign up here!]]>
This is a recipe which is routinely served in Catholic households during the Season of Lent.
2 cans Cream of Mushroom Soup
1 cup Milk
2 cups Peas and carrots
2 cans Tuna, drained and flaked into chunks
6 oz Pasta noodles, cooked and drained
4 oz Bread crumbs
4 Tbls. Butter, melted
1 cup Cheddar cheese
Heat oven to 375°F.
Combine soup, milk, peas and carrots, tuna, and noodles in an appropriate size oven casserole.
Bake mixture uncovered in oven for 25 – 30 minutes or until edges bubble.
Melt butter and mix with bread crumbs; then combine with cheese.
Remove from oven, stir, and evenly spread top with bread crumb mixture.
Bake for 5 minutes or until the bread crumb and cheese mixture is golden brown.
For another Lenten meal check out Chef Pete’s Irish Spaghetti.]]>
This is a recipe that I have made on numerous occasions and every time it has turn out delicious. I call it my “Valentine’s Day Hot Triple Chocolate Desert.” It is a dessert that your special someone will remember for a long, long time.
Preparation Time: 15 minutes Cooking Time: 12- 13 minutes Yield: 4
4 oz Semi-Sweet Baking Chocolate
4 oz Butter (cut into small pieces, room temperature)
1 cup Powdered Sugar
2 ea Eggs
2 ea Egg yolks
6 Tbsp Flour
1 pint Chocolate ice cream (your favorite)
1 bar White chocolate (in pieces or shaved)
1 oz Butter for Ramekins
Preheat oven to 350°F
1. Put chocolate and butter in a microwave safe bowl, heat in microwave for 1-2 minutes until melted.
2. Remove and stir until ingredients are combined.
3. Blend sugar in mixture until smooth.
4. Using a whisk beat in eggs along with the separated egg yolks.
5. Mix in flour.
6. Butter each individual ramekin, and then pour in chocolate batter.
7. Bake in oven until side become firm (about 12-13 minutes).
8. Let stand for 1 minute, and then take small knife around cakes to loosen.
9. Turn over ramekins and place onto dessert plates.
10. Top with ice cream and a spoonful of white chocolate and serve.
Enjoy the night.]]>
This is a delicious and easy recipe which can be made quickly and with little effort.
1 Loaf of Italian bread
1 16 oz package of Italian sausage
8 oz packaged of shredded mozzarella cheese
4 oz butter
4 tablespoon of crushed garlic
Cook sausage as per package directions.
Evenly slice Italian bread in half lengthwise and remove some of the middle from end to end on both halves.
Melt butter and add the crushed garlic.
Put bread on baking sheet under the oven and broiler until lightly toasted.
Remove bread from oven.
Brush buttered garlic on both halves of bread and cover with cheese and top with cooked sausage.
Put back in broiler oven and cook till done ( 5- 8 minutes).
Remove to cutting board and slice into two inch pieces on a angle.
Make this Chili recipe at your own Super Bowl party and you will be declared a winner. Combine it with the 2011 Indio Festival Tamale winning recipe (here) and you will score a TOUCHDOWN and more!!!!!
Check out the below recipe “Haught Dawg Chili” created by Mark Haught.
Cooking Time: 3 hours Prep Time: 2 hours Yield: 16 cups chili
3 tablespoons California chili powder*
3 tablespoons New Mexico chili powder*
1 tablespoon Ancho chili powder*
1 cup hot water
1 cup hot beef broth
3 serrano chilies minced with seeds
4 garlic cloves, minced
1 medium sweet onion, minced
1. Combine all Step 1 ingredients in a blender and blend until smooth. Pour into a large pot and put pot over low heat while you proceed with Step 2.
3 tablespoons olive oil
4 pounds trimmed tri tip beef, cubed in ¼-inch squares
½ pound hot breakfast sausage shaped into a patty
2. Heat olive oil in a large skillet. Add beef to skillet, and cook until gray (not brown). Drain and rinse the beef, and add it to the chili pot. Allow the chili to come to a slow simmer, and add the breakfast sausage. Simmer very slowly for 1½ hours.
½ cup hot beef broth
1 tablespoon California chili powder*
1 tablespoon New Mexico chili powder*
1 tablespoon cayenne chili powder*
3 tablespoons ground cumin*
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup tomato sauce
3. Combine all Step 3 ingredients in a blender and blend until smooth. Remove the breakfast sausage from the chili pot, and add the Step 3 blended ingredients to the chili pot.
4. Allow the chili to return to a very slow simmer and simmer uncovered for approximately one hour. The cooking time will vary depending on outdoor temperatures and altitude. The intent is to ensure the meat is cooked to the desired texture and the sauce is at the desired consistency. You may need to add water.
1 tablespoon table salt
1 teaspoon cumin powder
½ teaspoon cayenne chili powder*
½ teaspoon Ancho chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
5. Add the step 4 ingredients ½ hour before turning your chili in to the Judges. Adjust for salt as necessary prior to turning in to the Judges.
* * Mark’s note: The various chili powders may be purchased from many local grocery stores. However, you will find that many of the common brad name chile powders have other spices mixed with them. I do not recommend them for competition cooking. A couple of good sources for spices can be ordered through the All Things Chili or Pendery’s Spices websites.
Read the Blue Ribbon Hunters full story at Shine from Yahoo.
Her winning team members as pictured by Blue Ribbon Hunters.
From Yahoo’s Shine
Twenty tamale cooks went head-to-head competing for the top tamale. The winner was Jackalope Ranch restaurant with tamale mastermind Chef Maria behind the award-winning recipe. They won the competition with their delicious pork tamale with homemade masa! Maria learned this recipe from her mother in Jalisco, Mexico, and because this is a family recipe that has been passed down for generations, Maria makes the tamales from memory. So to make sure we got it right, we went to Maria’s kitchen to learn how to make the tamales ourselves.
Check out her recipe.
Just in time to help you plan your Super Bowl party!!!!!
Add a wooden skewer and it will be a fantastic pass around item.
From ABC Good Morning America
Bacon wrapped Chicken Breasts with Chile Cheese Sauce
From the Kitchen of Jamie and Bobby Deen
8 slices bacon
4 boneless skinless chicken breast halves, cut in half lengthwise
(Making 8 long pieces)
1 (10.75-ounce) can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle
hot pepper sauce (or to taste)
Dash Worcestershire sauce
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; set aside.
2. Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.*
3. Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper and Worcestershire sauce to a simmer over a medium heat. Turn off heat, cover to keep sauce warm.
4. Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with cheese sauce.
* If you want them on a wooden skewer, insert skewer before wrapping the bacon on the chicken.