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Monday, February 19, 2018

Chorizo-Chile Burger

February 19, 2018 0 Comments

Directions


1-
Plan Poblano-Avocado Spread. Cover and refrigerate. For salted onions, in medium pan of bubbling water, warm onion cuts 30 seconds. Exchange to bowl of ice water to cool. Deplete. In second bowl consolidate cooled onions, lime juice, vinegar, cumin, salt, and pepper. Hurl to coat. Let stand 30 minutes.


2-
In substantial skillet over medium-high warmth, cook chorizo around 5 minutes, until marginally sautéed and getting to be noticeably fresh, separating meat with a spatula. Expel from warm. Spread on plate fixed with paper towels to cool.


3-
Assemble charcoal fire or preheat gas barbecue for coordinate cooking. In bowl joined cooled chorizo with ground meat. Frame into six 3/4-inch thick patties. Indent focal point of every patty. Barbecue over medium warmth, secured, for 10 to 12 minutes, until done (160 degrees F), turning once halfway through flame broiling time. Spread Poblano - Avocado Spread on buns. Layer patties and cured onions on buns. Makes 6 burgers



Ingredients

  • 1recipe Poblano-Avocado Spread, or purchased avocado spread
  • 1medium red onion, thinly sliced
  • Juice of 1 lime (2 Tbsp.)
  • 1tablespoon white vinegar
  • 1/2teaspoon ground cumin
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 6ounces uncooked chorizo sausage
  • 1 1/4pounds ground beef chuck
  • 6hamburger buns

Spicy Turkey Lasagna

February 19, 2018 0 Comments



Directions

1-In a huge nonstick skillet cook ground turkey over medium-high warmth until never again pink, utilizing a wooden spoon to separate turkey as it cooks. Expel from warm. Mix in oregano and smashed red pepper. 

2-In an extensive bowl join ricotta cheddar, Italian cheddar mix, and spinach. 

3-To gather, spread 1 measure of the pasta sauce in the base of a 5-quart oval moderate cooker. Top with half of the noodles, breaking and covering as important to fit. Include half of the turkey blend, some the pasta sauce, and half of the water. Spread portion of the cheddar blend over fixings in cooker. Rehash layers. 

4-Cover and cook on low-warm setting for 3-3/4 hours. Top with the rest of the 1/2 glass pasta sauce and mozzarella cheddar. Let stand, secured, for 10 minutes before serving. 

5-To serve, cut lasagna into eight parts. On the off chance that coveted, sprinkle each presenting with basil and present with extra pasta sauce. 

Ingredients

12 ounces uncooked 93% lean ground turkey

1 teaspoon dried oregano, crushed

1/4 teaspoon crushed red pepper

1 15 ounce carton light ricotta cheese

13 /4 cups shredded Italian five-cheese blend

1 10  ounce package frozen chopped spinach, thawed and squeezed dry

31 /2 cups chunky pasta sauce with mushrooms and green pepper

12  no-boil lasagna noodles

1/2 cup water

1/4 - 1/2 cup shredded reduced-fat mozzarella cheese (1 to 2 ounces)

Snipped  fresh basil  or grated Parmesan cheese (optional)

Chunky pasta sauce with mushrooms and green pepper (optional)

Cold Lox Noodle Bowl

February 19, 2018 0 Comments


Ingredients

  • 8ounces dried spaghetti
  • 1/4cup extra-virgin olive oil
  • 1/4cup lime juice
  • 1tablespoon grated fresh ginger
  • 1/4teaspoon salt
  • 1romaine heart, thinly sliced (4 cups)
  • 6ounces radishes (1 cup), very thinly sliced
  • 1fresh jalapeno pepper, thinly sliced*
  • 2green onions, thinly sliced
  • 8ounces thinly sliced smoked lox-style salmon, cut into strips
  • Directions

    1. Cook pasta according to package directions. Drain and rinse under cold water. Drain well.
    2. Meanwhile, for dressing, in a small bowl whisk together olive oil, lime juice, ginger, and salt. To each serving bowl add cooled spaghetti, romaine, radishes, jalapeno, and green onions. Top each serving with lox. Drizzle each serving with dressing. Sprinkle with crushed red pepper, if desired.

    From the Test Kitchen

    *

    Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Atole de Fresa (Strawberry Dessert Soup)

February 19, 2018 0 Comments


Ingredients

  • 4cups (2 pints) strawberries, sliced
  • 1/4cup sugar
  • 2cups water
  • 2/3cup masa harina (corn tortilla flour)
  • 2cups buttermilk
  • 1/2cup sugar
  • 1vanilla bean, split in half lengthwise or 2 teaspoons vanilla extract
  • 1cannella or other cinnamon stick
  • Milk (optional)
  • Fresh mint sprigs
  • Directions

    1. In a blender or food processor combine strawberries and 1/4 cup sugar. Cover and blend or process until smooth; set aside.
    2. In a large saucepan, combine the water and masa harina. Cook and stir over medium heat for 3 to 4 minutes or until thickened.
    3. Stir in buttermilk, 1/2 cup sugar, vanilla bean (if using), cannella stick, and pureed strawberries. Cook over low heat for 5 minutes, stirring frequently. Stir in vanilla (if using). (The soup should be thick, but pourable. If necessary, thin with a little milk.) Cover and chill for at least 4 hours.
    4. Before serving, remove vanilla bean and cannella stick. Using the tip of a small sharp knife, scrape seeds from vanilla bean; return seeds to soup. Ladle soup into small dessert bowls. Garnish with mint sprigs.a

Monday, October 30, 2017

Warm Citrus Fruit with Brown Sugar

October 30, 2017 0 Comments

Ingredients

  • 2medium red grapefruit, peeled and sectioned, or 1-1/2 cups drained refrigerated grapefruit sections
  • 2medium oranges, peeled and sectioned
  • 1cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained
  • 2tablespoons rum (optional)
  • 1/4cup packed brown sugar
  • 2tablespoons butter or margarine, softened
  • Directions

    1. In a medium bowl combine grapefruit, oranges, and pineapple. Transfer to a 1-quart broiler-safe au gratin dish or casserole.*
    2. If desired, in a small saucepan heat rum until it almost simmers. Carefully pour over fruit. Stir gently to coat.
    3. In a small bowl stir together brown sugar and butter until well mixed; sprinkle over fruit. Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly and fruit is warmed.
    4. Makes 4 servings.

    From the Test Kitchen

    *

    For individual servings, use four individual au gratin dishes and do not use the rum.

Pesto-Monkey Bread

October 30, 2017 0 Comments




Gemelli with Asparagus and Sausage

October 30, 2017 0 Comments


Ingredients

  • 2bunches small or medium asparagus or 8 ounces broccoli florets
  • 1pound gemelli or fusilli
  • 1/2cup pine nuts (optional)
  • 1pound bulk Italian sausage
  • 1medium onion, chopped (about 1/2 cup)
  • 1/3cup whipping cream
  • 1teaspoon kosher salt
  • 1cup sheep's milk or whole-milk ricotta
  • Freshly ground black pepper
  • 1/3cup grated Parmigiano-Reggiano cheese
  • 10fresh basil leaves
  • Ricotta cheese (optional)
  • Directions

    1. Preheat oven to 325 degrees F. Bring a large pot of water, with 1 tablespoon salt added, to boiling. Cut top 2 inches from asparagus stalks (reserve asparagus stalks for another use; see "What About the Stalks?") Cook asparagus tips or broccoli in the boiling water for 3 to 4 minutes, just until tender. Using a large skimmer or long-handled strainer, transfer asparagus or broccoli to a colander. Rinse under cold running water to stop the cooking.
    2. Return asparagus cooking water to boiling. Add the pasta; cook according to package directions, about 10 minutes, just until tender to the bite (al dente). While pasta is cooking, spread the pine nuts on a baking sheet and bake about 10 minutes, just until golden.
    3. Meanwhile, in a large skillet, cook sausage and onion until meat is browned and onion is tender; drain off fat. Add asparagus tips or broccoli, all except 1 tablespoon of the pine nuts, the cream, and salt. Simmer about 2 minutes. When pasta is almost done cooking, use a skimmer or long-handled strainer to transfer it to the skillet, reserving cooking water. Add ricotta, plenty of freshly ground black pepper, and about 1 cup of the pasta cooking water. Increase heat to high; toss until pasta is well coated, about 30 seconds. Add Parmigiano then toss again. Transfer to a large platter, top with reserved pine nuts and basil. Serve with additional ricotta.

    From the Test Kitchen

    If pasta is too dry, add additional pasta water until desired consistency is reached

    WHAT ABOUT THE STALKS?

    Donatella's recipe calls for the tips only of the asparagus, so she uses the remaining stalks for a side dish. Cut stalks in 2-inch pieces, cook in lightly salted water just until they turn bright green, drain, then transfer to a baking dish. Drizzle with a little melted butter, sprinkle with Parmesan cheese, and bake at 450 degrees F for 6 to 8 minutes until the cheese is crusty and browned.