Spoon and fork- recipes cooking

PICO DE GALLO                              ---.Makes 2 􀁗 cups:--- Salsa cruda is usually made in a blender or molcajete, while pico de gallo is chopped by hand. To take this recipe to the next level, use heirloom tomatoes, very sweet onions (such as Texas 1 0 1 5, Walla Walla, or Vidalia), and the very best sea salt. Soaking the onions in the lime juice "cooks" them the same way it cooks the fish in ceviche. 3 tablespoons freshly squeezed l ime j u ice '/2 cup chopped sweet onion 2 cups chopped, very ripe tomatoes 2 tablespoons m i nced jalapeno chiles, se rrano chi les, chile peq uins, or poblano rajas '/2 teaspoon salt (preferab ly good-qual ity sea salt), plus more as needed '/2 teaspoon freshly grou n d b lack pepper, plus more as needed 2 tablespoons chopped fresh cilantro Dash of ol ive oil Combine the lime juice a...

CHICKEN ENCHILADAS ---Makes 8 enchiladas; serves 4--- Enchiladas are a great way to use up leftover chicken. It doesn't matter if the chicken you use to stuff the tortillas is grilled, barbecued, boiled, or fried. Here's a standard procedure for making chicken enchiladas-pick the sauce that you like best. 6 tablespoons ol ive oil 114 cup d iced onion 4 cups shredded cooked chicken, chopped 2 cups sauce, such as "Son of Suchilquitongo" Salsa Verde, Roasted Green Chile Sauce, David Garrido's Ancho-Tomatillo Sauce, or Easy Mole Poblano 8 corn tortil las '12 cup crumbled q ueso blanco, for garn ish (optional) 2 tablespoons l ightly toasted sesame seeds, for garnish (opti onal) Preheat the oven to 300"F. Grease a 9 by 1 3-inch baking dish. In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook until wilted, 2 to 3 minutes. Add the chicken and cook until the chicken is heated, 2 to 3 minutes. Remove from the heat and pla...

Amaretto Peach Cheesecake 3 tb Margarine 1/3 c Sugar 1 Large Egg 3/4 c Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Sugar 3 tb Unbleached All-purpose Flour 3 Large Eggs 16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur * Peach halves should be drained, and then pureed. Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

A Masterpiece Cheesecake Crust: 2 C. graham cracker crumbs 1/4 C. melted butter 1/3 C. powdered sugar 2 Tbsp. flour Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place in refrigerator while making filling. Filling: 1 lb. cream cheese 3 eggs 1/2 C. sugar Beat well and pour into pie crust. Bake in 350 degree F oven for 20 minutes ONLY. Remove and cool. Cake may be decorated with any variety of fruits, canned or in season.

Banana Cream Cheesecake 1 Yellow cake mix, prepared in 13x9 pan. 8 oz Cream cheese, room temperature 1 pk (3-oz) instant vanilla pudding 2 c Milk 3 Or 4 bananas 1 lg Container Cool Whip 1 c Chopped nuts Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip and top with nuts.

Chocolate Cheesecake 12 oz Semi-sweet chocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted butter 1 c Sour cream at room temperature 1 ts Vanilla 3 lg Eggs 1 c Sugar 3 8-oz packages cream cheese; softened 1 c Chopped pecans Confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool. In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese. Stir in the chocolate mixture and fold in the pecans. Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is just set. (The cake will fall in the middle.) Let the cheesecake cool in the pan on a rack, chil...

Coconut Chocolate Cheesecake 1 c Grham Cracker Crumbs 3 tb Sugar 3 tb Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 tb Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 ts Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 tb Sugar 2 tb Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Cheddar Chili Cheesecake 1 1/2 tb Butter (for pan) 1/4 c Fine breadcrumbs, toasted 1/4 c Finely grated cheddar cheese 6 oz Thinly sliced ham 1 1/2 lb Cream cheese, room temp. 3/4 lb Sharp cheddar, grated 1 c Cottage cheese 3/4 c Chopped green onion 4 Eggs 3 tb Jalapeno pepper* 2 tb Milk 1 Garlic clove, halved . *seeded and finely chopped. Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.

Chocolate Cherry Cheesecake 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4 ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 ts Vanilla Extract 1 lb Cherry Pie Filling 1/2 c Heavy Cream Whipped (Opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie ...

Cocoa-Nut Meringue Cheesecake 7 oz (1 pk) Flaked Coconut * 1/4 c Chopped pecans 3 tb Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 tb Cocoa 2 tb Water 1 ts Vanilla 3 ea Large Eggs, Separated Dash salt 7 oz (1 jr) Marshmallow Creme 1/2 c Chopped Pecans * Coconut should be flaked and toasted. Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.

Chocolate Orange Supreme Cheesecake 1 c Chocolate Wafer Crumbs 1/4 ts Cinnamon 3 tb Margarine, Melted 32 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 ts Vanilla 1/2 c Semi-sweet Choc. ChipsMelted 2 tb Orange Flavord Liqueur 1/2 ts Grated Orange Peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Turtle Cheesecake 2 c Vanilla Wafer Crumbs 6 tb Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 c Sugar 1 ts Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

Cherry Cheesecake Cheesecake: 2/3 c Cottage cheese Artificial sweetener; equal to 6 tb. sugar 1 tb Lemon; rind grated 1/2 ts Vanilla 2 Eggs; separated 1/4 c Evaporated skim milk 1/3 c Instant non-fat dry milk Cherry Topping: 1 c Sweet cherries; pitted 1/4 c Cherry flavored beverage; dietetic Artificial sweetener; to taste ¼ ts Cherry extract Cheesecake: Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F. Topping: In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.

8 Minute Cheesecake 1 pk (8 oz.) cream cheese, softened 1/3 c Sugar 1 c (1/2 pt.) sour cream 2 ts Vanilla 1 (8 oz.) container Birds Eye Cool Whip whip 1 Keebler Fresh strawberries for garnish Ready Crust graham cracker pie crust Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries if desired.

7-Up Lemon Cheesecake with Strawberry Glaze Crumb Crust: 2 c Graham cracker crumbs 1/2 c Powdered sugar 1/2 c Butter; melted 1 ts Cinnamon 7-Up Filling 1 pk Unflavored gelatin 1 1/2 c 7-up; divided 1 sm Lemon pudding & pie filling, not instant 6 tb Sugar 2 Eggs; beaten 3/4 c Water 11 oz Cream cheese; softened Strawberry Glaze: 1/2 c Strawberry jelly; melted Fresh strawberries or unsweetened frozen, thawed whole strawberries Crust: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill. Filling: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7...

Chimpanzee Cheesecake Crust: 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated Cheesecake 1 lb Cream Cheese 2 ts Lemon Juice 1 c Sour Cream 6 tb Melted Butter 1/4 c Granulated Sugar 4 Large Eggs 1 c Bananas Mashed * * Approximately 3 medium bananas should yield the 1 cup of mashed Crust: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. Cheesecake: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, w...

Strawberry Topping 1 tb Cornstarch 2 tb Orange liqueur 1 Unsweetened strawberries; thawed 1/2 c Sugar 1/4 c Orange juice Dissolve cornstarch in orange liqueur. In pot over mdium heat combine remaining ingredients. Cook until berries are very soft, 10 minutes. Add cornstarch; cook, stirring constantly, until mixture just thickens, 3-4 munutes. Cool completely. Makes 16 servings

Diabetic Cheesecake 6 Plain graham wafers - 2 1/2 x 2 1/2 inches each 1 1/2 tb Margarine, melted 1 tb Granulated gelatin 1/2 c Cold water 1/3 c Boiling water 1/2 ts Grated lemon rind 1/2 c Fresh lemon juice Sugar substitute equivalent to 1/4 cup sugar 2 tb Water 2 c (16 oz) cream-style cottage cheese 4% fat 1/2 ts Lemon extract 4 lg Strawberries Prepare an 8" x 8" x 2" cake pan with vegetable pan-coating; set aside. Make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside. Soak gelatin in cold water. Combine boiling water and lemon rind; add to gelatin; add lemon juice and sweetener, stirring until completely dissolved. Chill until it is the consistency of unbeaten egg whites. Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; turn to high speed for 10-15 seconds. Add partially set gelatin mixture; turnto high speed 15 seconds or until well blended. Pour into prepared pan...

Chocolate Amaretto Cheesecake 1 1/2 c Chocolate wafer crumbs 1/3 c Heavy cream 1 c Blanched almonds, lightly toasted and chopped 1/2 c Amaretto 2 ts Vanilla 1/3 c Sugar 4 Eggs 6 tb Butter, softened 2 c Sour cream 24 oz Cream cheese, softened 1 tb Sugar 1 c Sugar 1 c Blanched almonds, lightly Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after each addition. Beat mixture until light. Pour into crumb lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remov sides from pan and garnish ...

Cappuccino Cheesecake Pie with Pecan Sauce 1 10" pie crust Filling: 3 pk (8 oz) cream cheese; softened 1 3/4 c Firmly packed dark brown sugar 4 Eggs 2 tb Strong coffee Sauce: 1 c Firmly packed dark brown sugar 1 c Whipping cream 1/2 c Butter 1/4 c Strong coffee 2 tb Coffee-flavored liqueur or strong coffee 1 c Pecan halves Heat oven to 350 degrees F. In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust. Bake at 350 degrees F for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours. Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Sti...

Almond Amaretto Cheesecake Crust: 1/4 c Sugar 1/4 c Almonds, toasted 1 c Unsifted all-purpose flour Pinch salt 1/2 c Unsalt butter 1 lg Egg yolk 1/4 ts Almond extract Filling: 5 pk Cream cheese, softened 8-oz each 1 2/3 c Sugar 2 ts Grated lemon zest 5 lg Eggs plus 2 yolks 1/4 c Heavy cream 3 tb Amaretto liqueur 1 tb All-purpose flour Strawberries for garnish Make Crust: Lightly greased 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepare pan to line bottom and 2 inch up sides. Refrigerate 1 hour. Preheat oven to 400. Bake crust 8 minutes or just until golden. Place on wire rack; let stand stand until cool. Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluff...