Food Network Recipes

Show:  Paula's Home Cooking
Episode:  Family Dinner 
  
2 (14-ounce) cans sweetened condensed milk
2 (12-ounce) bags butterscotch morsels
2 tablespoons unsalted butter
2 tablespoons white vinegar
1 tablespoon ground cinnamon
1 tablespoon vanilla flavoring

Combine all the ingredients in a small saucepan over medium heat. Once melted, transfer to a bowl and serve with fresh fruit.

Recipe Summary
Difficulty: Easy
Prep Time: 4 minutes
Cook Time: 5 minutes
Yield: 5 cups

Mexican Chicken Recipe courtesy Paula Deen
Show:  Paula's Home Cooking
Episode:  Family Dinner  
  
 Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Need to prepare dessert for a dinner? Here is a great recipe which is sure to make your guests ask for seconds!

Chocolate Cheese Cake

Recipe courtesy Juan Carlos Cruz

Nonstick cooking spray
1 cup low-fat chocolate wafer cookie crumbs (from about 3 cups)
1 tablespoon plus 1 cup brown sugar
1 tablespoon canola oil
1 tablespoon instant espresso, dissolved in 2 teaspoons water
12 ounces light cream cheese
24 ounces non-fat cottage cheese
1/4 cup cornstarch
1 egg
2 egg whites
3/4 cup unsweetened cocoa powder
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons vanilla extract
1/4 teaspoon salt
2 ounces bittersweet chocolate, melted

Preheat oven to 350 degrees F.

Line the inside of a springform pan with aluminum foil and smooth out as much as possible. Once lined, spray the inside with cooking spray. In a food processor, combine cookie crumbs, 1 tablespoon brown sugar, oil, and coffee and blend well. Press into the bottom of the prepared pan, and set aside.

In a food processor, combine cream cheese, cottage cheese, cornstarch, egg, and egg whites until very smooth. Add cocoa powder, brown sugar, sugar substitute, vanilla, and salt and puree until smooth. Finally, add melted chocolate and puree until smooth. Blend well and then pour into crust-lined pan. Place pan in a shallow baking dish and place in oven. Carefully pour enough water into pan to come up halfway up the sides of the cheesecake pan. Bake until edges are firm, about 1 hour. Turn oven off and let cake cool in the oven for 1 hour. Refrigerate, uncovered, until chilled, at least 3 hours.

Serves 12.

Here is a wonderful recipe for vegetable lasagna featured on the Food Network:

Vegetable Lasagna

Recipe courtesy Juan Carlos Cruz

2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan

Preheat oven to 350 degrees F.

Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about
5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and
salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive
oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture
for a few minutes.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and
saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.

Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then
spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture.
Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake
until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.
Serves 6.

When you download a recipe from the Food Network channel website, you can be sure that it is a great recipe, written well with clear instructions for you to follow. The chefs on the channel's shows are of great reputation and you can even watch video clips of the recipes as they were demonstrated on the channel.

These days healthy recipes are the goal of our research, since we want to live a healthy life and still eat well. This resource of great recipes offers a wide variety of healthy dishes which will still make you hungry, in spite of their low calories and cholesterol counts.  

Healthy Pasta

Here is a healthy pasta recipe which was featured on the Food Network. The use of good herbs and olive oil assures pure joy and a good healthy dish which you can enjoy with no guilty feelings. It has been proven that olive oil is good for battling high cholesterol.

Ingredients
1 pound penne rigate (with lines) pasta
salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass around the table
coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it

Cook pasta in a large pot of salted water. Cook until al dente or a bit springy when bitten.
Cut the vegetables into 2-inch pieces on an angle, aside from the zucchini, which you cut into thin sticks. Add the vegetables to the pasta after it has been cooking for about 5 minutes and cook them together for 2 more minutes.

While the pasta cooks toss the pine nuts in a pan till golden in color, then add it to the herbs, lemon zest, cheese, garlic and salt and pepper in a food processor. Grind it all and add the olive oil to it while it is being processed to create a thick sauce.
Form a layer of sauce on the bottom of a shallow serving dish and lay some pasta over it. Drain the vegetables and add them to the mix, cover with more pasta and more sauce.

Serve with grated Parmigiano-Reggiano in a shaker for each of the people present to sprinkle on their serving.

Enjoy!

Super Stuffed Baked Apples a la Mode Recipe courtesy Rachael Ray

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings User Rating:

4 large McIntosh or Empire apples, cored 1 tablespoon lemon juice 3/4 cup brown sugar 1/4 cup instant oatmeal mix or rolled oats 1/4 teaspoon nutmeg, a healthy grating 1 teaspoon ground cinnamon 4 tablespoons butter, cut into pieces 2 ounces, 1/8 cup, golden raisins, chopped 1/4 cup chopped walnuts or walnut pieces or pecans 1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream Whipped cream, in a canister Preheat oven to 425 degrees F. Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

Episode#: TM1F19
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