Cookin' with Carol recipes on NBC5 - May 2001

Honey Spiced Roasted Nuts

Serves 8

My recent trip to the "Big Apple" induced many culinary inspirations. This recipe is inspired by the street vendors in New York City.

2 tablespoons honey
1 egg white
1 1/2 tablespoons water
1/2 cup powdered sugar
1/2 teaspoon cinnamon
2 cups Spanish peanuts

Beat honey, egg white, and water in a bowl until frothy. Combine powdered sugar and cinnamon in a shallow bowl. Combine peanuts in bowl with honey mixture. Remove with slotted spoon and toss in sugar/cinnamon mixture. Place on a nonstick baking sheet that has been lightly sprayed with vegetable oil spray. Bake in a preheated 250° F oven for 1 hour, until peanuts are glazed. Store in an airtight container for up to 1 week.

Notes:

If desired, you can substitute any other favorite nuts (for the peanuts) in this recipe.

I had many memorable visits with people and places during my stay in Manhattan, so here also, are web links to other notable culinary influences from my trip to the Big Apple:

James Beard Foundation Awards, Wine Country Cuisines---A Global Tour (the chefs and menu from the awards gala): starchefs.com/JamesBeard/dateline/press/2001/0315-03.html

Sardi's (the very popular Broadway restaurant): www.sardis.com

TenRen's Tea Time (an exquisite tea shop in Chinatown): www.tenren.com

(Air Date: May 5, 2001)

Bananas Foster Pudding

Serves 4

This recipe created for Mother's Day 2001 combines a New Orleans favorite with a beloved American dessert. Crushed vanilla wafers and velvety vanilla pudding are topped with a warm mixture of bananas in a caramelized sauce---pure dessert heaven for that someone special!

1 (3.4-ounce) package vanilla instant pudding
2 cups milk
16 vanilla wafers, crushed
1 tablespoon butter
1/4 cup brown sugar
2 tablespoons orange juice
1/2 teaspoon cinnamon
1/4 teaspoon rum extract
2 bananas, thinly sliced

Prepare pudding according to package directions using 2 cups milk. Sprinkle 1/4 of the crushed vanilla wafers in the bottom of a pretty dessert glass. Spoon 1/4 of the pudding on top of the crushed vanilla wafers. Repeat with remaining crushed wafers and pudding. Cover and refrigerate up to 8 hours. For topping, heat butter in a skillet on medium-low heat until melted. Add brown sugar, orange juice, cinnamon, and rum extract. Cook on medium heat for 1 to 2 minutes, stirring occasionally, until sugar is dissolved. Add bananas and cook over medium heat, basting with the juices until bananas begin to soften slightly, about 1 to 2 minutes. Spoon warm banana mixture over each pudding, top with whipped topping and freshly grated nutmeg, if desired, and serve immediately.

(Air Date: May 12, 2001)

Fancy Chicken Salad Appetizers

Serves 8 to 10

Serve these appetizer delights for upcoming graduation parties and wedding celebrations.

1 cup diced cooked chicken
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup halved grapes
2 tablespoons sliced almonds
1/4 cup mayonnaise

Combine all ingredients in a medium bowl, mixing well (season with salt and pepper to taste, if desired). To serve as appetizers, spoon bite-size portions of chicken salad on top of mini pita breads, mini pumpernickel bread slices, or in thawed fillo dough shells.

Notes:

Find mini pita breads and mini pumpernickel bread slices in the bakery section of your grocery store and fillo dough shells in the freezer section near the pie crusts. Call ahead to see if your local grocery stocks these items. Many stores are able to order items like these, especially in large quantities, if you need many for a large party.

(Air Date: May 19, 2001)

Grilled BBQ Beef Sandwiches

Serves 4

Just in time for Memorial Day weekend. Great for brisket leftovers, if there are any!

8 slices Texas toast-style bread
olive oil for brushing on bread (about 1/4 cup)
1 cup chopped cooked beef brisket
1/4 cup barbecue sauce
1/4 cup diced canned green chiles
4 slices Colby jack cheese

Preheat grill or flat griddle over medium heat. Brush one side of each slice of bread lightly with olive oil. Place bread, oil-side-down, on a cutting board. Mix chopped brisket and barbecue sauce in a medium bowl. Spread 1/4 cup of this mixture on each slice of bread. Top each slice with 1 tablespoon green chiles and one slice cheese. Top with another slice of bread, oiled-side-up.  Place sandwiches on the grill or griddle and cook for 2 to 3 minutes on one side, until golden brown, turn and cook an additional 2 to 3 minutes, until golden brown, and cheese is melted. Serve warm.

Notes:

Colby jack cheese is a Monterey jack-and-Colby-blend cheese. Substitute your favorite cheese, if desired.

(Air Date: May 26, 2001)