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A SpeciAl Supplement to
Every Day with Rachael Ray
created for CorningWare® Bakeware
Chicken Salsa Verde Bake            SERVES 3

INgREDIENTS


1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts
One 16-ounce jar salsa verde
One 15-ounce can kidney beans, rinsed and drained
1 small onion, finely chopped
1/2 cup sour cream
11/2 cups crushed tortilla chips
4 ounces shredded Mexican-style cheese

DIRECTIONS
1. Preheat the oven to 375°. In a large skillet, heat the oil
   over medium heat. Add the chicken and cook,
                                                                                  Photograph by Kana Okada
   turning once, until cooked through, 10 to 12 minutes.
   Let stand until cool, then shred the meat into a large bowl.
   Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a CorningWare® French White® 1.5 quart Baking Dish,
   scatter one third of the tortilla chips on the bottom and top
   with half of the chicken mixture and half of the cheese.
                                                                            tip
   Repeat the layers and cover with the remaining tortilla chips.
   Bake until the cheese is bubbly, about 30 minutes.                Rim cocktail glasses
   Recipe by Ashley Moore                                             with crushed hard
                                                                    candy instead of sugar
Ham-and-Scallion Brioche Bread Bake                      SERVES 4

INgREDIENTS


4 large eggs                      1 clove garlic, finely chopped
12/3 cups milk                    Pinch crushed red pepper
3/4 teaspoon salt                 1/2 pound brioche, cubed
1/2 teaspoon black pepper         1/8 pound ham, coarsely chopped
3/4 tablespoon extra-virgin       1 cup shredded Gruyère cheese
   olive oil
1 bunch scallions, white
  and light green parts only,
  thinly sliced

DIRECTIONS
1. Grease a CorningWare® French White® 1.5 quart Baking Dish. In a
   large bowl, whisk together the eggs, milk, 1/2 teaspoon salt and the black pepper.             Photograph by Anna Williams

2. In a medium skillet, heat the olive oil over medium-high heat. Add the
   scallions, garlic, remaining 1/4 teaspoon salt and the crushed red pepper
   and cook, stirring, until fragrant, about 2 minutes.
3. Transfer the bread cubes to the prepared baking dish. Add the scallion                       tip
   mixture, ham and half of the cheese; toss. Pour the egg mixture on top.
   Sprinkle with the remaining cheese. Cover with plastic wrap and refrigerate             Freeze leftover
   until the liquid is absorbed, about 1 hour.
4. Preheat the oven to 350°. Discard the plastic wrap and bake until golden
                                                                                        Gruyère cheese, then
   and bubbling, about 45 minutes. Let cool for 10 minutes before serving.               toss into soups and
  Recipe by Melissa Clark                                                               stews for extra flavor
Crustless Tex-Mex Meatloaf-Cheddar Pie                    SERVES 8

INgREDIENTS


One 16-ounce jar fire-roasted red peppers drained,
   split and seeded
12 ounces shredded Mexican cheese blend (3 cups)
11/2 pounds lean ground beef
One 16-ounce jar chunky salsa
1 cup bread crumbs
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper

DIRECTIONS
                                                                                 Photograph by Stephen Scott Gross
1. Preheat the oven to 375°. Grease a 10-inch CorningWare® French
   White® Quiche Dish lightly with olive oil and line with the red
   peppers. Scatter 1 cup cheese on top.
2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa,
   the bread crumbs, eggs, parsley, salt and pepper until just
                                                                                tip
   combined. Press into the pepper-and-cheese-lined quiche plate.
   Spread the remaining salsa over the top. Bake for 35 minutes.          Make it personal!
3. Scatter the remaining 1 cup cheese on top and bake for                Create a play-list of
   10 minutes longer. Let cool for about 15 minutes before slicing.
                                                                        your favorite tunes a
  Recipe by Silvana Nardone
                                                                        week before the party
Pear-Gorgonzola Tart with Granola Crust                        SERVES 4

INgREDIENTS


6 tablespoons unsalted butter
2 cups granola
2 Bartlett pears
8 ounces cream cheese, at room temperature
1/4 cup heavy cream
1 tablespoon chopped chives
Salt and pepper
3 ounces Gorgonzola cheese, crumbled

DIRECTIONS
1. Preheat the oven to 350°. In a small bowl, melt 4 tablespoons butter
   in the microwave. Using a food processor, grind the granola into fine
                                                                                                        Photograph by Kate Sears
   crumbs. Add the melted butter and process until the mixture has the consistency
   of wet sand. Press evenly over the bottom and 1/2 inch up the sides of a CorningWare®
   French White® Quiche Dish. Bake until dry, 10 to 15 minutes. Let cool completely.
2. Meanwhile, peel and core the pears and cut lengthwise into wedges. In a medium                      tip
   skillet, melt the remaining 2 tablespoons butter over medium heat. Add the pears
   and cook, turning occasionally, until golden and barely tender, 8 to 10 minutes. Let cool.    Send your guests
3. In a medium bowl, whisk the cream cheese with the cream. Add 2 teaspoons chives
                                                                                                home with a sweet
   and season with salt and pepper. Spoon the mixture onto the crust and spread evenly.
   Sprinkle the Gorgonzola on top. Fan the pear slices over the cheese in a circular              treat...copies of
   pattern. Garnish with the remaining 1 teaspoon chives. Serve at room temperature.              the recipes you
  Recipe by Susan Lily Ott                                                                      prepared that night
Shrimp-and-Artichoke Dip             SERVES 6

INgREDIENTS


4 tablespoons butter
1 large white onion, finely chopped
1 large red bell pepper, finely chopped
One 8-ounce package cream cheese
1 cup grated Pecorino-Romano cheese
2 tablespoons paprika
2 tablespoons Dijon mustard
Two 8.5-ounce cans artichoke hearts, finely chopped & squeezed dry
10 ounces precooked shrimp, finely chopped
Salt and pepper
Pita chips or bagel chips, for serving

                                                                                         Photograph by RDA/PHOTO
DIRECTIONS
1. Preheat the oven to 375°. In a large saucepan, melt the butter over medium-
   high heat. Add the onion and bell pepper and cook, stirring occasionally,
   until soft, about 7 minutes; remove from the heat. Stir in the cream cheese,
   1/2 cup Pecorino-Romano, the paprika and mustard. Stir in the artichoke              tip
   hearts and shrimp; season with salt and pepper.
2. Transfer the mixture into the large portion of a CorningWare® French White®    Serve 3-4 types of
   Appetizer Dish and refrigerate the rest to bake after more guests arrive.
   Top with the remaining 1/2 cup Pecorino-Romano. Bake until warmed through,     chips and let your
   about 18 minutes. Serve hot with the pita chips.                                  guests dip it
  Recipe by David Tamarkin                                                            their way
Green Apple Salsa           MAKES 3 CUPS

INgREDIENTS


1/2 small red onion, quartered
1 small jalapeño chile, seeded
1/4 cup coarsely chopped cilantro
2 Granny Smith apples, peeled and chopped
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
Corn tortilla chips, for serving


DIRECTIONS
1. Using a food processor, finely chop the red onion, jalapeño and
   cilantro. Transfer to a bowl and add the apples. Stir in the                 Photograph by Sivan Lewin
   lime juice, salt and sugar. Serve on your CorningWare® French
   White® Appetizer Dish with tortilla chips.

                                                                            tip
  Recipe by Erika Lenkert




                                                                        Serve with a
                                                                     margarita for the
                                                                     perfect party treat
                                                                                                                                   1088101




Make entertaining
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simplyLite® Bakeware
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  ceramic bakeware
• easy to handle and pass
• easy to clean and dishwasher safe
• microwave and oven safe
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• Assortment nests and stacks
  for space saving storage
                                         CorningWare is a registered trademark of Corning Incorporated, used under license by
*on average based on a comparison with
                                         World Kitchen, LLC. SimplyLite is a registered trademark of WKI Holding Company, Inc., used with
 the leading ceramic bakeware brand      permission by World Kitchen, LLC. French White is a registered trademark of World Kitchen, LLC.

				
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