Innholdsfortegnelse for September - October 2015 i Allrecipes

Quick: What’s Canadian for a hot (and yummy) mess? Poutine! What’s poutine? French fries topped with brown gravy and cheese curds. (The latter are little lumps of fresh cheese with a firm but springy texture and a mild, salty flavor. They’re sometimes called “squeaky cheese” because the super-elastic proteins in the fresh curds make a squeaky noise as you chew them.) It sounds weird, yes, but trust us, it’s bizarrely delicious. And it’s starting to appear on both fancy and casual menus across the U.S. Legend has it that poutine (poo-TEEN) got its start in 1957 at a Quebec restaurant. A diner asked for fries with cheese curds in a bag to go, and the owner retorted (in French, being Quebecois) that it would make une maudite poutine—a damned mess.…

SUBMITTED BY Choffmaster PREP 10 min COOK 1 hr, 15 min READY IN 2 hr (includes cooling) MAKES 11 cups RATING 112 reviews Jennifer’s Granola armagazine.com/jennifers-granola 4 cups rolled oats 1 cup wheat germ ½ cup flaxseed meal [From our kitchen: Look for this in the cereal aisle, near oatmeal, or in health-food markets.] ½ cup packed brown sugar ½ cup raw, hulled sunflower seeds ½ cup chopped pecans ½ cup sliced almonds 1 teaspoon cinnamon ¾ teaspoon salt ⅓ cup canola oil ¼ cup honey 1 teaspoon vanilla extract ¼ cup water 2 cups dried apricots, cut into thin strips (optional) 1 Preheat oven to 300°F. Grease a large, rimmed baking sheet. 2 Stir together oats, wheat germ, flaxseed meal, brown sugar, sunflower seeds, pecans, almonds, cinnamon, and salt…

Some kids, and I’m not naming any names, are pretty sure there are lots of foods that they don’t like. Many, many foods. They’re quite stridently certain about this— whether or not they have actually ever tasted these foods. They offer their measured opinions at great frequency and volume, saying things like, “I like the ranch dressing that’s plain white but not the one with the green speckles in it because I hate the green speckles,” and, “That’s yucky because it’s got the mustard that’s gross and I hate it.” What we want is for these children to learn to like more foods. Preferably through exposure to different flavors. And how you do it—this is counterintuitive, so bear with me—is by encouraging your kids to have opinions about the way…

SUBMITTED BY Behr PREP 10 min COOK 15 min READY IN 25 min SERVES 4 RATING 477 reviews APPLE-STUFFED CHICKEN BREAST armagazine.com/apple-stuff edchicken-breast “This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty, and/or Winesap apples may be used.” —BEHR 4 (6-ounce) chicken cutlets, about ¼ inch thick ½ teaspoon salt ½ teaspoon black pepper ½ cup apple, peeled, cored, and coarsely chopped (about 1 small) [From our kitchen: Our favorites for this are Empire, Golden Delicious, and Jonagold.] 3 tablespoons shredded cheddar cheese 1 tablespoon Italian-style dried bread crumbs 1 tablespoon butter ½ cup dry white wine ½ cup plus 2 tablespoons water 1 tablespoon cornstarch 1 tablespoon chopped fresh parsley, for garnish 1 Sprinkle cutlets with salt and pepper. Mix together apple,…

We know it seems too good to be true: With little effort and absolutely no kneading, you can have homemade bread with a lacy inner crumb, great flavor, and a crusty crust. When baker Jim Lahey shared his noknead bread approach with The New York Times in 2006, it understandably went viral. If you never got on the no-knead bandwagon—or you did but fell off—you’re in luck. We’re stepping you through the method anew, with tips from nearly a decade of trial and tinkering by Allrecipes community members. The most important one: Start a full day ahead. 1. THE LONG RISE (stir up a very sticky dough and go do something else for 18 hours) Whisk together 3 cups flour, ¼ teaspoon yeast (instant or regular active dry yeast—your pick),…

Pans With Burned-On Gunk Cover the bottom of the pan with water and a cup of white vinegar, and bring to a boil. Remove from heat and add 2 tablespoons of baking soda. Let fizz for a minute, then toss the liquid and scour the pan. Stained Baking Dishes A wad of aluminum foil used as a scrubber will remove all those brown, burnt stains in a flash. Grungy Grill Grates Heat up your grill and let some of the food burn off. Then cut a good-size onion in half and rub it over the surface of the grate using a grilling fork or tongs.…

SUBMITTED BY Melanie PREP 25 min COOK 15 min READY IN 40 min SERVES 12 RATING 31 reviews Super Nachos armagazine.com/super-nachos “This makes a huge meal-sized tray of nachos with lots of good stuff ! Serve with extra chips if required.” —MELANIE 1 pound ground beef 1 (1.25-ounce) package taco seasoning mix ¾ cup water 1 (13-ounce) bag restaurant-style tortilla chips 2 cups shredded sharp cheddar cheese, or to taste [From our kitchen: Melanie’s recipe called for 1 cup, but we doubled it for extra nacho-ness!] 1 (15.5-ounce) can refried beans 1 cup salsa 1 cup sour cream, or to taste 1 (6-ounce) can pitted black olives, drained and coarsely chopped (about 1 cup) 4 green onions, chopped (about ⅓ cup) 1 (4-ounce) can sliced jalapeno peppers, drained and chopped…

A country’s cuisine is always important to its culture, but in Argentina, our food defines our culture. Families and friends come together for meals quite oft en, and empanadas are a part of nearly every gathering—big or small, young or old, formal or casual, morning or evening. There’s no such thing as a “traditional” empanada in Argentina. Each region has its own style: In Salta, for example, you’ll find empanadas filled with beef, potato, and raisins. In coastal areas, tuna is a popular filling. They can be baked or fried, stuffed with ham and cheese, chicken and onion, creamy corn (called humita), mushrooms, veggies…the possibilities are endless! There are even dessert empanadas filled with dulce de leche or jam. The recipe here is typical of the central Pampa region, where…

SUBMITTED BY Boomdog02 PREP 25 min COOK 24 min READY IN 50 min SERVES 8 RATING 58 reviews SHAVED BRUSSELS SPROUTS WITH BACON AND ALMONDS armagazine.com/shaved-brussels-sprouts “Brussels sprouts are shredded like cabbage and quickly sautéed in bacon drippings with garlic and almonds. This recipe has made Brussels sprouts lovers out of haters.” —BOOMDOG02 6 slices bacon, chopped 2 chopped tablespoons minced garlic 2½ pounds Brussels sprouts, trimmed and thinly sliced [From our kitchen: The original recipe called for 4 pounds of sprouts, but we found 2½ pounds to be plenty for 8 people, and they fit more easily into our skillet.] ¾ teaspoon salt ½ teaspoon black pepper 2 tablespoons red wine vinegar ⅓ cup sliced almonds, raw or toasted 1 Fry bacon in a large, deep skillet over medium…

SUBMITTED BY Joanne Reaney PREP 15 min COOK 13 min READY IN 3 hr(includes chilling and cooling) SERVES 12 (makes 2 dozen) RATING 879 reviews Oatmeal-Peanut Butter Cookies III armagazine.com/oatmeal-peanut-buttercookies “These are so close to the Girl Scout cookies that you won’t know the difference!” —JOANNE REANEY ¾ cup flour ½ teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon salt ½ cup white sugar ½ cup packed brown sugar 1 stick plus 3 tablespoons butter, softened 1 cup smooth peanut butter [From our kitchen: These cookies are pretty sweet, so we used an unsweetened peanut butter instead.] 1 teaspoon vanilla extract 1 egg 1 cup quick-cooking oats 1 cup powdered sugar 2½ tablespoons heavy whipping cream 1 Combine flour, baking soda, baking powder, and salt in a bowl. 2…

MOUSE TRAP This mouse doesn’t get the cheese; it is the cheese. Allrecipes community member ReeRee’s Kitchen transformed fellow member Luscious Lemonade’s sesame seed–encrusted Dead Man’s Cheese Ball into a Halloween-worthy mouse (armagazine.com/cheeseball-mouse): Instead of shaping it into a ball, create an oval “body” with a pointed nose, then roll it in black sesame seeds. Use carrot rounds for ears, a baby carrot for a nose, a scallion green for a tail, edamame or green olives for eyes, and mini breadsticks or pretzels for whiskers. It’s a mouse that all your party guests will be happy to see.…

Thanks to booming interest in craft beverages and gluten-free diets, hard cider has become the fastest growing alcoholic beverage in America. And no, it doesn’t taste like what came out of the plastic jug you left out on the back porch for a week. Hard cider is lower in alcohol than wine and is a great choice when you don’t feel like having (or just don’t like) beer. The range of flavors is vast, from bone dry and earthy to sweet and fruity, complementing foods from pork to fish to roasted chicken and vegetables. And while the best ciders can fetch well over $20 for a 750-milliliter bottle, you can also find delicious ciders for around $8 per six-pack. (Most are gluten-free.) Cider hasn’t exactly come out of nowhere. It…

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Paderno Spiralizer 3-Blade Vegetable Slicer Makes spirals, ribbons, and shoestrings out of produce so you can substitute veggies for pasta and potatoes. $40 at williams-sonoma.com Overall rating: “ I had trouble with the vegetables getting stuck in the blades as they rotate. But the veggies that I did manage to cut turned out beautiful.” —EZAPATA97 “ The blades are razor-sharp, so it’s dif cult to clean and also bulky to store.” —CHRISTATORSHIP “ I was disappointed with the ‘curly’ blade because it was hard to keep the strands from breaking. But it was easy to set up and really fun to use!” —WEETERKANE Benriner Mandoline Slicer Af ordable mandoline-style slicer with heavy-duty plastic body and three blades for consistently thin slicing. $29 at korin.com Overall rating:…

SUBMITTED BY Tosha Fields PREP 30 min COOK 15 min READY IN 1 hr, 15 min (includes cooling) MAKES 2 dozen RATING 92 reviews BAT CUPCAKES armagazine.com/bat-cupcakes “My kids expect to be able to take these to school even when I’m not the Halloween-party mom. I also take some to work, and the people who dress in costume get one as a prize!” —TOSHA FIELDS 1 package (18.25-ounce) chocolate cake mix [From our kitchen: If you can’t find this size, use a 15.25- or 16.5-ounce package.] ½ (16-ounce) container store-bought chocolate frosting 1 (11.5-ounce) package fudge-striped shortbread cookies 1 (6-ounce) bag milk chocolate kisses, unwrapped 1 small tube store-bought red frosting 1 Prepare cake mix according to package directions for cupcakes. Let cool completely in muffin pan. [From our kitchen:…

Columbus Day is approaching, and in honor of that famous Italian explorer who stirred the global melting pot more than five centuries ago, we present you seven Italian and Italian-American dishes that are worth crossing an ocean for. We’re serving them up with insights from our resident Italian, Alessandra Marseglia, online editorial producer at Allrecipes Italia. Alessandra grew up in Puglia (the heel in the south of boot-shaped Italy) and lived in Milan (in northern Italy) for 12 years before moving to the States and helping launch Allrecipes Italia in 2012. The way she sees it, there are many types of truly “authentic” Italian food—because cuisine is always changing, and authenticity traces back not only to a place on a map but also to a place in time. Take garlic,…