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RECIPE PALETTE FUN
Created Apr 24, 2011
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I love food! Who doesn't? We each have our favorite foods & favorite recipes. Let's share!!
Goal:
1. Make a palette based on food items; breakfast, lunch, dinner, snacks, beverages, desserts, etc
2. Include a recipe
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One Palette A Day for 365 Days!
Showing 21 - 40 of 496 Comments
Ingredients
1 (16 ounce) package fettuccine pasta
1/3 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves - cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 cups heavy whipping cream
Directions
In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
Pork Burgers with molasses mustard glaze
Great alternative to the traditional burger. Mix and match the fixings to your taste and the spices, give rosemary a try. The burgers are delicious with sweet potato fries.
•1 pound ground pork
•½ teaspoon dried crushed basil
•½ teaspoon dried ground sage
•¼ teaspoon garlic powder
•Salt and Pepper
•3 hamburger buns (grilled or steamed)
•3 slices Pepper jack cheese
•3 slices bacon (optional)
•3 slices lettuce (optional)
•3 slices orange pepper (optional)
•3 slices tomato (optional)
Mix together the pork and spices and make into 3 round patties. Grill or pan fry (spray pan with cooking spray) until internal temperature reaches 160 degrees. Top with a slice of pepper jack cheese until melted. Serve with molasses mustard glaze, mayo, bacon, lettuce, tomato and orange pepper.
* of course you could use ground turkey or
ground chicken, if you'd rather ♥
** me, i like spinach in place of lettuce
Glaze:
•¼ cup Dijon
•2 Tablespoons whole grain mustard
•¼ cup molasses
Mix together and serve with pork burgers.
recipe here:
http://www.ncagr.gov/markets/gottoberecipes/index.html
Baked Pumpkin Pudding
![baked-pumpkin-pudding-R105144-l[1] copy](http://farm8.staticflickr.com/7172/6641726051_db061041dd_o.jpg)
Nonstick cooking spray
1 cup canned pumpkin
1/2 cup fat-free milk
1/3 cup packed brown sugar
2 egg whites, lightly beaten
1/2 teaspoon pumpkin pie spice
2 tablespoons quick-cooking rolled oats
1 tablespoon toasted pumpkin seeds, or coarsely chopped pecans or pistachios
2 teaspoons packed brown sugar
1 teaspoon butter or margarine, softened Toasted pumpkin seeds (optional)
Directions
1. Preheat oven to 350 degrees F . Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray. Place ramekins in a 2-quart square baking dish; set aside. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.
2 .In a small bowl, stir together oats, 1 tablespoon pumpkin seeds, 2 teaspoons brown sugar, and butter with a fork until crumbly. Sprinkle oat mixture evenly over pumpkin mixture.
3. Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean. Carefully remove ramekins from water. Cool on a wire rack at least 15 minutes before serving. Or after cooling up to 1 hour, cover and chill up to 24 hours. If desired, sprinkle with additional pumpkin seeds before serving.
![triple-decker-baked-italian-cheese-sandwiches-261-l[1]](http://farm8.staticflickr.com/7161/6647954967_a844603046_o.jpg)
Triple Decker Baked Italian Cheese Sandwich
8 plum tomatoes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 teaspoon thyme leaves
2 white Pullman loaves, ends discarded, each loaf cut into twelve 1/2-inch-thick slices
1 pound sliced provolone cheese
1 pound Fontina cheese, coarsely shredded (about 5 1/2 cups)
1/2 cup freshly grated Parmigiano-Reggiano cheese Directions
1.Preheat the oven to 325 degrees. On a large rimmed baking sheet, toss the halved tomatoes with 2 tablespoons of the olive oil and season with salt and pepper. Bake the tomatoes cut side up for 1 1/2 hours, until soft and starting to brown. Sprinkle with the thyme leaves and bake for about 30 minutes longer, until the tomatoes are very tender and slightly shriveled but still juicy. Let cool.
2. Increase the oven temperature to 375 degrees. Brush 16 bread slices with the remaining 2 tablespoons of olive oil; arrange 8 of the slices oiled side down on a large rimmed baking sheet. Top with the provolone and the unbrushed bread slices. Cover with the tomatoes, 4 cups of the Fontina, and the remaining 8 bread slices, oiled side up. Press gently on the sandwiches and bake for about 15 minutes, until the bread is toasted and the cheese is melted.
3. Preheat the broiler. Toss the remaining Fontina with the Parmigiano-Reggiano and sprinkle on the sandwiches. Broil 3 inches from the heat for about 1 minute, until the cheese is melted. Transfer the sandwiches to plates and serve.
Shrimp and black bean empanadas
Serves 2; can be doubled.
1 tsp vegetable oil
2 tsp chopped onion
4 large (21-25 per pound) frozen shrimp, defrosted, roughly chopped
1/2 cup canned (or cooked) black beans, rinsed and drained
1/4 tsp ground cumin
2 Tbsp salsa, hot or mild, to taste
1/4 cup shredded Monterey Jack cheese (I use reduced-fat Mexican four-cheese mix from the market, or my own bits of leftover shredded cheese from the freezer)
Kosher salt and fresh black pepper, to taste
4 discos, defrosted
1 egg, beaten with 1 tsp water
In a small frying pan, heat the oil over medium heat. Add the chopped onion, and sauté for 1-2 minutes, until translucent. Add the shrimp, beans, cumin and salsa, and cook, stirring, for 2 minutes, until the shrimp are pink. Season with salt and pepper to taste. Remove from heat and set aside to cool.
When the shrimp and beans are cool to the touch, transfer to a mixing bowl. Add the cheese, and stir to combine.
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper. Place a small bowl of cold water on your work surface.
In another bowl, beat one large egg with one teaspoon of water to make an egg wash, and set aside.
Set out one disco. Place 1/4 of the bean mixture in the center. Wet your finger with water and run it around the edge of the disco. Fold the dough over to make a half-moon shape. Press the edges to seal, then take a fork and press firmly into the dough all around the folded edge. Place the empanada on the baking sheet. Make the remaining empanadas; then, using a pastry brush, paint each with a bit of the egg wash.
Bake in the middle of the oven for 11-12 minutes or until lightly browned. Serve hot or at room temperature. Cooked empanadas can be frozen and reheated in a 350°F oven.
Recipe here:
http://www.theperfectpantry.com/2011/02/recipe-for-shrimp-and-black-bean-empanadas.html
Peach macadamia ice-cream bars
Makes
20 bars
Ingredients
825g can peaches in mango and natural juice
1/3 cup macadamia nut halves
4 cups reduced-fat vanilla ice-cream, softened
Method
Grease a 3cm-deep, 20cm x 30cm lamington pan. Line with baking paper, allowing a 5cm overhang on long sides.
Blend peach mixture until almost smooth. Pour into prepared pan. Smooth surface. Cover surface with plastic wrap. Freeze for 2 hours or until just firm.
Remove pan from freezer. Gently press macadamias into peach mixture. Top with ice-cream. Smooth surface. Cover surface with plastic wrap. Freeze for 3 hours or until firm.
Remove ice-cream mixture from pan. Place on a board. Carefully cut crossways into 10 x 3cm- wide strips. Cut each strip in half to make 20 bars. Place in freezer until ready to serve.
Notes
You could use 425g can mango slices and 425g can peach slices instead of 825g can peaches in mango and natural juice.
Tip: Wrap each bar in baking paper before placing in the freezer.
Grilled tuna sandwiches with tartar sauce
Serves 4.
For the tartar sauce:
1/2 cup mayonnaise (I used Miracle Whip)
1/2 cup nonfat plain Greek yogurt
1-1/4 tsp capers, drained
3 gherkin pickles
3/4 tsp dried dill weed
Juice of 1/2 lemon, or more to taste
1/2 tsp kosher salt
1/4 tsp fresh black pepper
4 4-oz pieces fresh tuna steak (or swordfish, or salmon)
1 Tbsp olive oil
Kosher salt and fresh black pepper
Lettuce leaves
4 hamburger buns
Combine tartar sauce ingredients in a food processor, and pulse until the pickles and capers are chopped and everything is combined. Taste, and adjust seasoning with more lemon juice, salt and pepper, as needed. (Can be made hours or days ahead. Refrigerate until ready to use.)
Preheat grill, grill pan or broiler to high heat. Take the fish out of the refrigerator and allow it to come to room temperature while the grill is heating.
Cut the tuna to make four portions. Brush each piece with olive oil, and sprinkle on both sides with salt and pepper.
The fish should cook 10 minutes for each inch of thickness. If your fish is one inch thick, cook for 5 minutes per side. If it's half an inch thick, cook for 3 minutes on the first side and 2 minutes on the second side.
Recipe here:
http://www.theperfectpantry.com/2010/06/capers-recipe-grilled-tuna-sandwiches-with-tartar-sauce.html
S’mores Bars
Printer-Friendly Version
Yield: 12-16 bars
Ingredients:
3 tbsp. unsalted butter, plus more for greasing the pan
1 cup graham cracker crumbs
¾ cup sweetened condensed milk
1 1/3 cups semisweet chocolate chips
1½ tsp. vanilla extract
Pinch of salt
1 cup mini marshmallows
2 whole graham crackers
Directions:
Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. (I like to use the bottom of a ramekin to do this.)
In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Gently press down so that the marshmallows become partly embedded in the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.
Cover and refrigerate the bars until firm, about 4 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.
Baked lemon breadcrumb fish
Cooking Time
30 minutes
Ingredients (serves 4)
2 medium lemons
1 cup fresh white breadcrumbs
25g butter, chopped
1 tablespoon finely chopped fresh chives
1/2 teaspoon sea salt
2 baby fennel, trimmed, thinly sliced
4 (180g each) blue eye fish fillets
250g cherry truss tomatoes
rice bran oil spray
Method
Preheat oven to 200°C/180°C fan-forced. Finely grate rind from 1 lemon. Juice lemon. Cut remaining lemon into wedges. Combine breadcrumbs, butter, chives, salt and lemon rind in a bowl. Season with pepper.
Grease a 5.5cm-deep, 18cm x 30cm (base) ceramic baking dish. Place fennel in a single layer over base. Top with fish fillets. Drizzle with lemon juice.
Press breadcrumb mixture onto each fillet. Add tomatoes to dish. Spray with oil. Bake for 15 to 20 minutes or until fish is just cooked through and topping is light golden. Serve with lemon wedges.
Red Beet Potato Salad
Servings: 12 servings, 2/3 cup each
Ingredients
3 lbs. (about 6 small) russet potatoes, peeled and cut into 1-inch pieces
1 can (15 oz.) whole beets in juice, drained and cut into 3/4-inch pieces*
3 hard-cooked eggs, cut into quarters or smaller pieces
1 medium onion, chopped
2 celery stalks, chopped
2/3 cup mayonnaise
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1 tablespoon yellow mustard
1 tablespoon white vinegar
2 teaspoons salt or more to taste
1 teaspoon freshly ground black pepper or to taste
Chopped fresh parsley (optional)
Directions
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until potatoes are just fork tender; drain.
PLACE potatoes, beets and eggs in large bowl. Combine onion, celery, mayonnaise, evaporated milk, mustard, vinegar, salt and pepper in medium bowl. Gently fold dressing mixture into potato mixture. Store covered in refrigerator for at least 4 hours or overnight; stir occasionally.
(The salad will become a deeper rose color as it sits!)
* I make my red beet potato salad without evaporated milk -
i add red grapes to mine sometimes too - i actually do not use this recipe
( i whip up my own version ) but it's a nice one with good ingredients.
I love red beets in my potato salad! This is new to me and have only made it twice in the last two weeks. Yum! This batch I added red grapes and finely chopped carrots.
First batch I added chopped dill pickle which was fab. Play with it and add what you like!! Also, I use baby potatoes; both red & yellow.
*at the same time, boil extra eggs and add them to the red beet juice! Do NOT
toss that juice away :) Put in a jar and place in the refrigerator. Eggs get that beautiful deep pink color the longer they sit
* NOTE: 3 fresh beets, boiled or roasted, can be used instead of the canned beets.
recipe here:
http://www.meals.com/Recipes/Creamy-Beet--Potato-Salad.aspx?recipeid=142442
Chicken and vegetable rice paper rolls
Ingredients (serves 4)
12 large rice paper rounds
1 green oak lettuce, leaves separated, washed, dried
1/2 large barbecued chicken, skin and bones removed, meat shredded (see note)
1 red capsicum, thinly sliced
1 Lebanese cucumber, halved, thinly sliced
1/2 cup beansprouts, trimmed
sweet chilli sauce, to serve
Method
Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
Place lettuce along edge of rice paper. Top with chicken, capsicum, cucumber and beansprouts. Roll up, folding up edges to enclose filling. Cover roll with a damp tea towel to prevent it drying out. Repeat with remaining rice paper rounds and fillings to make 12 rolls. Cut in half. Serve rolls with sweet chilli sauce.
Notes
You'll need 1 1/2 cups shredded chicken.
Lo Mein Ingredients :
4 cups cooked Chinese noodles (or very thin spaghetti)
rinsed and drained
12 oz. diced cooked meat ( beef, chicken or Shrimp! )
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
How To Make Lo Mien :
Mix together MSG, sugar, and soy sauce. Set aside.
Heat wok or pan hot and dry. Add just 3 tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat.
Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. Set drained vegetables aside.
Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes.
Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until noodles become one even color. Serve.
recipe here:
http://myfoodrecipes.net/recipes-by-country/cuisine-of-chinese/lo-mein/
* When I go out for Chinese food this is what I get - (Shrimp Lo Mein) my favorite dish!
** Skip the MSG!
![Suadero_Taco_RPF_[3]](http://www.colourlovers.com/images/badges/pw/1925/1925292_Suadero_Taco_RPF_[3].png)
THANK YOU GROUPIES FOR WONDERFUL RECIPE PALETTES SO FAR!!
Egg Bake in Bread Bowl
![1819197a-28f6-451b-8722-01b4e9552b00[1]](http://farm8.staticflickr.com/7157/6669643593_b3fd0f7338.jpg)
6 kaiser rolls (4 to 5 inches in diameter)
6 Land O Lakes® all-natural farm-fresh eggs
6 teaspoons heavy whipping cream
6 tablespoons grated Parmesan cheese
3 teaspoons chopped fresh chives
3 teaspoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Cut thin 3-inch round slice from tops of rolls; reserve tops. Leaving 1/2 inch around side of each roll, remove bread from inside, creating 1/2-inch deep cavity; discard bread crumbs. Place bread bowls on cookie sheet.
2. For each bread bowl, crack egg into cavity. Top egg with 1 tablespoon whipping cream, 1 tablespoon cheese, 1/2 teaspoon chives and 1/2 teaspoon parsley; sprinkle with salt and pepper.
3 .Bake 10 minutes; place reserved tops on bread bowls. Bake 2 minutes longer or until cheese is melted and whites and yolks of eggs are firm, not runny.
Lemon grass chicken
Preparation Time
10 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
1 tbs peanut oil
600g single chicken breast fillets, thinly sliced
1 long fresh red chilli, thinly sliced diagonally
2 stems lemon grass, pale section only, finely chopped
2 tbs fish sauce
1 tbs caster sugar
3 shallots, ends trimmed, thinly sliced diagonally
55g (1/3 cup) roasted salted peanuts, coarsely chopped
Steamed rice, to serve
Method
Heat the oil in a wok over high heat until just smoking. Add one-third of the chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer the chicken to a large plate. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.
Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
Add the chicken, fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through. Divide the chicken mixture among serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.
White Chocolate Raspberry Cheesecake
Ingredients:
1 tablespoon unsalted butter, melted, for preparing pan
Vanilla Cookie Crust:
1 cup vanilla cookie crumbs (Use about 30 cookies such as Nabisco Nilla Wafer cookies)
2 tablespoons unsalted butter, melted
White Chocolate Raspberry Filling:
12 ounces (about 2 cups) white chocolate chips
3 (8 ounce) packages cream cheese, room temperature
¾ cup granulated sugar
1½ cups sour cream, room temperature
1 teaspoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract
2 tablespoons all-purpose flour, divided
¼ teaspoon salt
4 large eggs
2½ cups (about 12 ounces) fresh raspberries
Tip: Use a citrus juicer for freshly squeezed juice.
Sour Cream Topping:
1½ cups sour cream, room temperature
3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
Raspberry Sauce:
1 teaspoon cornstarch
2 teaspoons freshly squeezed lemon juice
½ cup seedless raspberry jam
1 tablespoon Chambord or Framboise raspberry liqueur (or substitute cranberry or orange juice)
Garnish:
About ½ cup fresh raspberries
Directions:
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Vanilla Cookie Crust:
In a medium mixing bowl, combine vanilla cookie crumbs and melted butter. Stir until thoroughly mixed and mixture is crumbly.
Bake:
Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Reduce oven to 325 degrees F.
White Chocolate Raspberry Filling:
In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
Add the sour cream, lemon juice, vanilla, 1 tablespoon flour, and salt; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture.
Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
In a medium bowl, gently toss the raspberries with 1 tablespoon flour. Using a large rubber spatula, gently fold the raspberries into the batter.
Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
Pour the cheesecake filling into the cookie crust.
Bake:
Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 80 minutes.
Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping:
Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
Preheat oven to 425 degrees F.
In a small bowl, combine sour cream, sugar, and vanilla. Spread it evenly over the surface of the cheesecake.
Bake:
Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Raspberry Sauce:
In a small saucepan, stir the cornstarch and lemon juice together. Add raspberry jam and stir until thoroughly combined. Heat mixture over medium low heat, stirring constantly with a rubber spatula or wooden spoon, until bubbly. Cook and stir one minute longer. Remove from heat and let mixture cool to room temperature, stirring frequently. When cooled, stir in raspberry liqueur. Cover tightly and refrigerate until chilled, at least 1 to 2 hours.
When ready to serve, spoon the raspberry sauce over center of cheesecake; use a small offset spatula to spread the sauce almost to the edges.
Garnish:
Just before serving, place fresh raspberries on top of raspberry sauce. Serve extra raspberries with individual slices if desired.
TheBakingPan.com
Ingredients
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
Directions
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.