Expo 2008 Cooking Demonstration Recipes

DANGEROUS CHOCOLATE CAKE—- -

In a mug mix:
4 T. flour (reg.)
4 T. sugar
2 T. Baking Cocoa
Add 1 egg and mix thoroughly.
Add 3 T. oil and 3T. milk—mix thoroughly.
Add 3 T. chocolate chips and splash of vanilla—mix well.
Pour in coffee mug and microwave on high for 3 mins. Allow to cool and tip out of mug on plate.

Now we are only 5 MINUTES away from chocolate cake anytime. That’s why it is dangerous…….

BEEF BOURGUIGNON (Quick)

Dredge:

3 lbs. stew Beef In 1/4 C. flour, 1 t. salt and 1/2 t. black pepper.
Melt 4 T. butter in large skillet on med. high heat. Add meat and brown well on all sides. Pour the meat into a 2 or 3 qt. casserole dish.
Return skillet to heat—add

1 onion (chopped)
2 carrots (chopped)
1 clove garlic (minced).

Saute 5—10 mins.

Then add 2 C red wine,
3 T. fresh parsley
1/2 t. Thyme.
one bay leaf.

Pour over meat.
Bake covered in 350 degree oven for 2 1/2 hrs.
Remove cover—and add

1 pkg. sliced mushrooms
one can small baby onions.

Bake for 30 mins. more
Serves 6

UPSIDE DOWN PIZZA

1 LB. GROUND BEEF
1 MED. ONION (CHOPPED)
1 JAR (14 OZ.) SPAGHETTI SAUCE
2 C. CHEESE (Mozzarella, Cheddar, Swiss or a combination)

Sauce Ingredients

1 C. Milk
2 Eggs
1 t. Vegetable Oil
1 C. All purpose Flour
1/2 t. salt

Over medium heat cook beef and onion. Add spaghetti sauce. Cover and simmer until heated through. Pour into a 13 x 9 x 2 baking dish and sprinkle with cheese.
Blend sauce ingredients until smooth. Pour over cheese, bake uncovered at 400 degrees for
25—30 minutes or until golden brown.
BON APPETIT………….

Sauteed Steak strips with mushrooms

This light and quick dish uses very little meat to create a tasty sauce for pasta or rice. Try it over wide pappardelle or bow-tie shaped farfalle. the basic recipe can be embellished with the addition of other herbs spices, and vegetables. Use lean tender cuts of beef such as tenderloin, sirloin, or top round.

Combine and let soak until softened, about 1 hour:

1 oz dried porcini or shiitake mushrooms
1 cup hot water

Drain, reserving the soaking liquid. Strain the liquid through a sieve lined with a dampened paper towel. Set aside.
Cut into thin strips, about 2x1/4 inch:

1-1 1/4 pound beef steak, about 3/4 inch thick.

Toss the beef strips with:

1 tsp finely chopped garlic
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp cracked black peppercorns

Heat a large nonstick skillet over medium-high heat. Add the meat strips and saute, shaking the pan constantly to avoid sticking until the meat is seared but still pink inside, 2-3 minutes. Remove the meat strips. Add to the skillet:

8 oz mushrooms, cleaned and sliced
1 tsp finely chopped garlic
Pinch of salt
Ground black pepper to taste

Saute the mushrooms and garlic until the mushrooms just begin to brown, about 2 minutes. Remove. add the porcini mushrooms and the soaking liquid to the skillet. Stir in:

1/2 cup beef stock
1 1/2 tablespoons tomato paste

Boil until the liquid is reduced by half. Return the beef and mushrooms to the pan. Taste and adjust the seasonings. Serve over:
12 oz fresh pasta or 8 oz dried, cooked pasta
Sprinkle the whole dish with freshly grated parmesan cheese.

Denver Omelet

2 eggs
2 tbs water or milk
Salt and Pepper to taste
1 tsp chopped onion
1 tsp chopped bell pepper
1 tbs chopped ham
Cheese

Heat pan on medium heat. Mix eggs with water or milk. Melt about a tbs of margarine in pan and cook onion, pepper, and ham to your liking. Add eggs and go around the sides with a rubber spatula until there is no more liquid on top. Sprinkle cheese over the top, and fold omelet over itself. Slide onto plate.

Spinach Manicotti

1 10 oz package frozen spinach
1 tbs olive oil
1 small onion, diced
1 tsp chopped garlic
8 oz mushrooms, chopped
16 oz low-fat cottage cheese
1 egg
1 package uncooked manicotti noodles
1 26 oz jar tomato and basil flavored tomato sauce
1 cup water
1 cup shredded mozzarella (or any combination of mozzarella, cheddar, provolone, ect.)
1/4 cup parmesan cheese

Directions
Thaw Spinach and drain well
Preheat oven to 350 degrees. Spray or oil a 9x13 inch baking dish
Heat the tomato sauce and add 1 cup of water to it In a large skillet, heat oil over medium heat. Add onion, garlic, and mushrooms. Saute until soft.

In Medium bowl, combine cottage cheese, 1/2 the mozzarella and the egg. Stir in thawed spinach and mushroom-onion mixture. Using a pastry cone with no tip, fill the uncooked manicotti shells with mixture.

Put enough sauce in can to cover the bottom, and place filled manicotti noodles in single layer, not touching. Cover the noodles with any leftover cheese mixture and the rest of the tomato sauce. Top with the rest of the mozzarella and parmesan. (at this point you can refrigerate the uncooked casserole for up to 24 hours, or back immediately)

Bake casserole, covered tightly with foil, for 40 minutes. Remove foil and cook 5 minutes more.