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.