VIEWS: 11 PAGES: 8 POSTED ON: 3/25/2010
Festive in 15 six recipes that Make entertaining even easier 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 Light and easy with corningWare® simplyLite® Bakeware • Half the weight* of traditional ceramic bakeware • easy to handle and pass • easy to clean and dishwasher safe • microwave and oven safe www.corningware.com • 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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