Cookin' with Carol recipes on NBC5 - August 2003
As
the temperature rises, stay cool with this light and airy pie topped with fresh
fruit.
1/2
cup crushed vanilla wafer cookies
1/2
cup crushed crispy-style macaroon cookies
2
tablespoons orange juice
14
ounces sweetened condensed milk
1/3
cup lime juice
8
ounces canned crushed pineapple, drained
4
ounces whipped topping
2
kiwi fruit, thinly sliced
1
cup sliced strawberries
2
tablespoons toasted almonds
Spray a 9-inch pie plate with vegetable oil spray. Add crushed vanilla wafer cookies and macaroon cookies to pie plate. Stir in orange juice until combined and press mixture evenly across the bottom and up the sides of the pie plate. Bake in a preheated 350° F oven for 8 to 10 minutes, or until crust is golden brown. Remove and cool thoroughly. In a medium bowl, stir together the sweetened condensed milk and lime juice, until mixture is thickened. Fold in the pineapple and whipped topping. Pour mixture into pie shell. Refrigerate at least 2 hours. Garnish with kiwi fruit, strawberries, and almonds.
(Air Date: August 2, 2003)
Serves 4
A
well-stocked pantry and freezer is your secret to success for rush hour meals.
This tortellini sauté is very versatile to satisfy your family's tastes.
8
ounces Italian turkey sausage, casing removed
1
cup frozen pearl onions, thawed
1
teaspoon bottled minced garlic
2
cups frozen green beans
1/2
cup chopped roasted red bell pepper
15
ounces canned diced tomatoes, with juices
1/4
cup sliced black olives
1
tablespoon capers
1
teaspoon dried basil
1
(9-ounce) package cheese tortellini, cooked
1/4
cup crumbled goat cheese
Heat a large nonstick skillet over medium-high heat. Add Italian turkey sausage and cook for 8 to 10 minutes, or until turkey is browned and no longer pink in the center, stirring occasionally to break up sausage. Stir in pearl onions, garlic, green beans, and red bell pepper, and sauté for 4 to 5 minutes, or until vegetables are tender-crisp, stirring occasionally. Stir in canned diced tomatoes, sliced black olives, capers, and dried basil (and pepper to taste, if desired), and simmer over medium heat for 8 to 10 minutes, or until flavors have blended and mixture is warmed through. Stir in tortellini and simmer for 2 to 3 minutes, or until tortellini is warmed through, stirring occasionally. Sprinkle with goat cheese and serve.
Notes:
This recipe includes favorite items I like to keep on hand. Feel free to substitute your family's favorite ingredients to suit personal preferences.
(Air Date: August 9, 2003)
Serves 4
Back
to school time means busy schedules, so here is a quick and satisfying dinner
main dish idea to save the day!
3
tablespoons Dijon mustard
1
tablespoon olive oil
1
tablespoon chopped fresh rosemary
1
tablespoon chopped fresh thyme
2
cloves garlic, minced
1/2
teaspoon coarsely ground pepper
1
pound pork tenderloin
Combine
mustard, olive oil, rosemary, thyme, garlic, and pepper in a small bowl. Trim
any excess fat from the tenderloin. Using a pastry brush or a spoon, spread
mustard mixture over entire surface of pork. Place tenderloin in a shallow
roasting pan (preferably on a rack) and bake, uncovered, in a preheated 350° F
oven for 40 to 45 minutes, until the internal temperature of the pork reaches
160° F and it is no longer pink in the center. Let the pork tenderloin rest 10
to 15 minutes prior to slicing.
Notes:
You can serve your favorite brand of quick-cooking couscous on the side (for more flavor substitute chicken broth for water). For a fancy presentation, spray a custard cup with vegetable oil spray and lightly pack the couscous in the bowl. Invert the bowl on a serving plate to unmold. Lay slices of the tenderloin around the couscous.
(Air Date: August 16, 2003)
Serves 8; about 1/2 cup per serving
Bursting
with the bounty of available fruit, this irresistible salad with a creamy
dressing will have them coming back for second helpings.
1
cup heavy whipping cream
2
tablespoons powdered sugar
1
teaspoon orange zest
1/2
teaspoon orange extract
4
cups diced fresh fruit (or berries)
1
cup mini marshmallows
In
a medium bowl using an electric hand mixer, beat heavy whipping cream, powdered
sugar, orange zest, and orange extract for 3 to 4 minutes, or until mixture
forms soft peaks (do not over-beat or you will have butter!). Set aside. Place
fresh fruit and mini marshmallows in a large bowl. Add creamy orange fluff
dressing and gently toss fruit with two spoons to incorporate ingredients.
Garnish with fresh mint, if desired.
Notes:
Use any combination of fruit, including grapes, strawberries, blueberries, raspberries, blackberries, mandarin oranges, plums, etc. Fruits such as, bananas, peaches, nectarines, and apples should be brushed with lemon juice and/or added just before serving, as they are apt to turn brown quickly.
(Air Date: August 23, 2003)
Serves 4
Labor Day lunch is all wrapped up in this hearty sandwich made with sirloin steak strips, baby spinach, bacon, tomatoes, and Dijon mustard enhanced ranch dressing.
1
teaspoon olive oil
1
pound sirloin steak, cut into thin strips
1/2
teaspoon steak seasoning blend
1/2
cup ranch salad dressing
2
tablespoons Dijon mustard
4
large flour tortillas, warmed
8
cups baby spinach
2
cups shredded mozzarella cheese
1
large tomato, diced
1/2
cup cooked crumbled bacon
Heat a large nonstick skillet over medium-high. Add olive oil, meat, and steak seasoning blend and cook for 6 to 8 minutes, or until steak slices are cooked through, stirring occasionally. Set aside. In a small bowl, whisk together the ranch salad dressing and Dijon mustard and set aside. To assemble the wrap, place a flour tortilla on a serving plate. Place 1/4 of the steak slices in the middle. Top with 2 cups of the baby spinach, 1/2 cup of shredded mozzarella cheese, 1/4 of the diced tomato and 2 tablespoons of bacon. Drizzle 2 tablespoons of the dressing on top. Fold the edges of the tortillas into the center, then roll the bottom edge up to the top edge to completely enclose filling. Repeat with remaining ingredients to assemble 4 complete steak wraps.
(Air Date: August 30, 2003)