Cookin' with Carol recipes on NBC5 - May 2005
Dynamite
Napoleon Dessert
Serves
4
Treat mom with this delicious dessert that was created especially for Mother’s Day. Crispy layers of phyllo are filled with a fluffy pudding mixture, fresh berries, and whatever else you like---gosh!
Butter-flavored
vegetable oil spray
4
sheets frozen phyllo dough, thawed
2
tablespoons sugar
1/2
teaspoon cinnamon
1
(3/4-ounce) box instant vanilla pudding mix
1
3/4 cups milk
1
cup non-dairy whipped topping
1/4
cup chocolate syrup
1/4
cup strawberry syrup
1
cup sliced strawberries
1
cup fresh blackberries
Preheat oven to 350°F. Lightly spray a baking sheet with vegetable oil spray; reserve. Place one sheet of phyllo on a cutting board. Lightly spray top surface with vegetable oil spray. Repeat with remaining sheets of phyllo dough. In a small bowl, mix together sugar and cinnamon. Sprinkle top surface of phyllo evenly with cinnamon sugar mixture. Using a pizza cutter, cut the phyllo dough into 12 rectangles and transfer each to the prepared baking sheet. Bake for 4 to 5 minutes, or until golden brown. Place baking sheet on a cooling rack, and let phyllo cool completely. Prepare pudding according to package directions (using 1 3/4 cups milk). Let pudding mixture stand for 5 minutes, then stir in the whipped topping until combined. To assemble, drizzle 1 tablespoon of the chocolate syrup and 1 tablespoon strawberry syrup in a decorative pattern on a pretty dessert plate. Place a phyllo rectangle on top of the chocolate/strawberry design. Mix berries in a bowl. Spoon 1/4 cup of the berries on the phyllo. Spoon about 1/4 cup of the pudding mixture over the fruit. Repeat the layers one more time, ending with a layer of phyllo. Garnish with fresh mint, if desired. Repeat procedure for remaining ingredients for a total of 4 dynamite Napoleons!
Notes:
Phyllo
dough is often labeled “fillo” on the packaging. For tips on working with
phyllo dough, ideas for shaping and filling, or to check out seasonal and
traditional recipe ideas for phyllo, please visit www.athens.com
Go Red at the American Heart Association's
For
more information, call 817.315.5000 or visit americanheart.org/grfwtarrant
Tickets need to be reserved in advance by (Air Date:
May 7, 2005) Serves
8 An
easy, delicious side dish that goes well with grilled burgers or steaks,
barbecue, or a Tex-Mex meal. 3
3/4 cups chicken broth 1
1/2 cups rice, uncooked 2
medium carrots, thinly sliced 4
ounces chopped green chiles, drained 1/2
teaspoon ground cumin 1
clove garlic, minced 10
3/4 ounces cream of chicken soup 1/2
cup sour cream 1/2
cup shredded hot pepper cheese In
a medium saucepan, bring chicken broth to a boil. Add rice, carrots, chiles,
cumin, and garlic. Let simmer, uncovered, for 3 minutes. Cover, reduce heat to
low, and simmer for 20 minutes, or until the liquid is absorbed. In a medium
casserole dish, combine cream of chicken soup, sour cream, and cheese; stir
well. Add the rice mixture to the soup mixture, mixing well, and bake,
uncovered, in a 400° F oven for 15 minutes, or until the casserole is heated
through. (Air
Date: May 14, 2005) Potato
Sweet Potato Pancakes Serves
4 It’s
“home sweet home” for great comfort food. It’s “potato sweet potato”
for a tasty twist on the traditional potato pancake---great for a weekend
breakfast or brunch, a dinner side, or springtime entertaining. 1
medium russet potato, peeled 1
medium sweet potato, peeled 1
large egg 1/4
cup flour 1/2
small onion, finely chopped 2
tablespoons chopped fresh chives Vegetable
oil for frying Applesauce
for topping Using
a medium-size grater, shred potato and sweet potato into a medium bowl. Add egg,
flour, onion, and chives (and salt and pepper to taste, if desired). Heat
1/8-inch depth of oil in a non-stick skillet on medium. Carefully spoon a
heaping tablespoon of the potato mixture into the hot oil and flatten it out
into a round shape. Repeat until the pancakes are spaced about 1-inch apart.
Pan-fry the “pancakes” for about 3 to 4 minutes on each side until browned,
turning each once. Transfer potato pancakes to paper towels to drain. Keep
potato pancakes warm on a baking sheet lined with foil in a warm oven. Repeat
with remaining potato mixture. Serve potato sweet potato pancakes with
applesauce, if desired. (Air
Date: May 21, 2005) Tangy
Homemade Barbecue Sauce Makes
about 1 cup The
secret is in the sauce! Making your own homemade barbecue sauce is simple,
quick, and delicious. Brush it on grilled chicken, brisket, ribs, or anything
that you enjoy with barbecue sauce. 2
tablespoons olive oil 1/2
onion, chopped 2
cloves garlic, minced 1
cup ketchup 1
tablespoon apple cider vinegar 1
tablespoon brown sugar 1
teaspoon dry mustard 2
teaspoons Worcestershire sauce 1
tablespoon honey 1/4
teaspoon salt 1/4
teaspoon chili powder 1
teaspoon liquid smoke Heat a small saucepan on medium, add olive oil, onion,
and garlic, and sauté until tender, about 2 to 3 minutes. Add remaining
ingredients and bring sauce to a boil, then reduce heat to medium-low and cook,
uncovered, for 15 minutes, or until flavors have blended, stirring occasionally.
Remove from heat and reserve for barbecued meat dish or refrigerate for later
use. (Air
Date: May 28, 2005)
Peppery
Rice Casserole