daily receipts

Crab Linguine Posted: 25 Apr 2009 12:10 AM PDT 1/2 cup chicken broth 1/2 cup white wine 1 cup half-and-half 1/2 cup heavy cream 2 teaspoons butter, softened 1 tablespoon all-purpose flour 1/2 pound crabmeat 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped green onions 1/2 teaspoon salt 1 tablespoon lemon juice 8 ounces linguine 1 tablespoon butter 2 tablespoons freshly grated Parmesan cheese In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from the heat and slowly whisk in half-and-half and cream, stirring constantly until blended. Return to the heat and simmer until the mixture is reduced to 1 1/3 cups. Meanwhile, combine 2 teaspoons softened butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley, chopped green onion, salt, and lemon juice. Reduce the heat and cook until the crab is heated through. Meanwhile, cook linguini according to the package directions. Toss with 1 tablespoon butter and grated Parmesan cheese. Pour the sauce over the pasta and toss until evenly coated.

Asian Chicken, Noodle, and Vegetable Salad Posted: 24 Apr 2009 10:18 AM PDT Ingredients 6 ounces uncooked rice noodles 2 cups cubed skinless, boneless rotisserie chicken breast 1/2 cup matchstick-cut carrots 1/2 cup chopped green bell pepper 1/3 cup chopped green onions (about 3) 1/4 cup canned sliced water chestnuts, drained 1/4 cup Thai sweet chili sauce (such as Mae Ploy) 2 tablespoons canola oil 1 1/2 tablespoons rice wine vinegar 1 1/2 tablespoons fresh lemon juice 2 teaspoons low-sodium soy sauce 1/2 teaspoon grated peeled fresh ginger 2 tablespoons chopped unsalted, dry-roasted peanuts Preparation Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.

Apple Carrot Cupcake Posted: 24 Apr 2009 10:05 AM PDT Ingredients 2 cups all purpose flour 1 1/2 cups sugar 2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 teaspoons unsweetened cocoa powder 1/8 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 cup vegetable oil (light olive oil, canola oil, grapeseed oil) 4 large eggs, lightly beaten 1 1/2 cups packed coarsely grated carrots (about 3 medium) 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium) 1 cup coarsely chopped pecans (or walnuts) 5 ounce fresh, mild chèvre (goat cheese), at room temperature 4 ounces cream cheese, at room temperature 1 Tbsp unsalted butter, at room temperature 1/2 teaspoon vanilla extract 1 cups powdered sugar

Apple Quinoa Salad Posted: 24 Apr 2009 09:17 AM PDT 1 cup Apple NESTLÉ JUICY JUICE All Natural 100% Juice 1 cup water 1 cup ivory quinoa, rinsed 3/4 teaspoon ground cinnamon 2 medium red or green apples, diced 1 cup sliced celery 1/2 cup dried cherries or cranberries 2 tablespoons chopped fresh mint (optional) 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 lemon, washed and cut in half Place Juicy Juice, water, quinoa and cinnamon in medium saucepan; bring to a boil. Reduce heat to low; cover. Cook for 15 to 20 minutes or until liquid is absorbed. Cool slightly; transfer to large serving bowl and cover. Refrigerate for 1 hour. Add apples, celery, cherries, mint, oil, salt and pepper to quinoa. Squeeze lemon juice over salad; toss to coat.

"Egg Salad" Sandwiches Posted: 24 Apr 2009 09:16 AM PDT 1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total) Nonstick cooking spray 1 (7-ounce) container BUITONI Refrigerated Reduced Fat Pesto with Basil 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard Red leaf lettuce 1 medium tomato, halved and cut into 1/4-inch slices 4 to 6 large hard-cooked eggs, peeled and sliced Preheat broiler. Place bread slices on baking sheet; spray with nonstick cooking spray. Broil for about 30 seconds or just until lightly toasted. Turn slices over; broil for an additional 30 seconds. Remove from oven. Combine pesto, vinegar and mustard in small bowl; whisk until smooth. Spread 1 teaspoon pesto vinaigrette over 8 bread slices. Top with small piece of lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with 2 teaspoons pesto vinaigrette. Top with remaining bread slices to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.

Cheesecake Cookie Cups Posted: 24 Apr 2009 09:02 AM PDT 1 (16.5-ounce) package NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough 2 (8-ounce) packages cream cheese, softened 1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk 2 large eggs 2 teaspoons vanilla extract 1 (21-ounce) can cherry pie filling Preheat oven to 325°F (160°C). Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup. Bake for 10 to 12 minutes, or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15 to 18 minutes, or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Spring Fruit Tart Posted: 24 Apr 2009 09:01 AM PDT 1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough 1 (8-ounce) package cream cheese, softened 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1 1/2 cups fruit, (raspberries, sliced mango, kiwifruit or bananas) 1. Preheat oven to 325°F (160°C). Grease bottom and side of 9-inch fluted tart pan with removable bottom.* 2. Press cookie dough evenly into prepared pan. 3. Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. 4. Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge. 5. Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.

Out Chocolate Strawberries Posted: 24 Apr 2009 08:50 AM PDT 24 to 36 medium strawberries 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 2 tablespoons heavy whipping cream 4 ounces cream cheese, at room temperature 1/4 cup powdered sugar Remove stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers. Place morsels and cream in small, microwave-safe bowl. Microwave on HIGH (100%) power for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly. Place cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture. Place cream cheese mixture in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour. For best flavor, consume within 24 hours.

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