Strawberry-Blackberry Summer Trifle Recipe Cooking Tips Free (dessert)

 

Ingredients

5 cups strawberries (about 2 pounds)

3 cups blackberries (about 10 ounces)

3/4 cup sugar

2 cups heavy cream, chilled

1/3 cup elderflower syrup or lychee syrup

1 prepared angel food cake

Directions

Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.

Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)

Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.

Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.

Grilled Mango With Jalapenos Recipe and Free Cooking Tips

Ingredients

3 mangoes

Kosher salt and freshly ground black pepper

Cayenne pepper, to taste

Extra-virgin olive oil, for drizzling

1 lime, halved

1/2 cup Mexican crema (or 1/3 cup sour cream mixed with 2 tablespoons milk)

Thinly sliced jalapeno peppers and fresh cilantro, for topping

Directions

Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.

Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro.

Pasta Primavera Recipe and Free Cooking Tips

Ingredients

Kosher salt

12 ounces fusilli or other corkscrew pasta

1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)

2 carrots, shredded

1 yellow bell pepper, cut into thin strips

1/4 cup extra-virgin olive oil, plus more for drizzling

4 cloves garlic, thinly sliced

1 pint cherry tomatoes, halved

1/4 to 1/2 teaspoon red pepper flakes

1/2 cup roughly chopped fresh mint

1/2 cup grated parmesan cheese

4 ounces goat cheese, crumbled

Directions

Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.

Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Per serving: Calories 638; Fat 27 g (Saturated 10 g); Cholesterol 33 mg; Sodium 841 mg; Carbohydrate 77 g; Fiber 7 g; Protein 24 g

Mustard Roasted Salmon Recipe and Free Cooking Tips

Total Time:25 min

Prep 10 min

Cook 15 min

Yield:4 pieces

Ingredients

1 1/4 pound wild salmon, skin removed, cut into 4 pieces

2 tablespoons whole grain mustard

2 tablespoons 100% pure maple syrup

1 clove garlic, minced

Juice of 1/2 a lemon

Directions

Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.

In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

Nutrition Information (per serving):

Calories: 240; Total fat: 9 grams; Saturated fat: 1.5 grams; Carbohydrates: 14 grams; Cholesterol: 50 milligrams; Sodium: 125 milligrams; Protein: 25 grams

Roast Chicken with Herbed Mushrooms Recipe and Free Cooking Tips

Ingredients
1 (3 pound) organic free-range chicken
Kosher salt and freshly ground black pepper
1/2 red onion, quartered
1/2 lemon, cut into 4 pieces
1/2 head garlic, about 6 cloves, smashed
1 bunch fresh thyme
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound sliced bacon, cut in 1/2
3 pounds whole cremini mushrooms, wiped clean with a damp towel

Directions
Heat the oven to 400 degrees F.
Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

Sugar Free Brownie Pudding Cake Recipe and Free Cooking Tips

Total Time:40 mins

Prep Time:10 mins

Cook Time:30 mins 
 Ingredients

1/2 cup flour

3 tablespoons sugar substitute

1 tablespoon unsweetened cocoa powder

3/4 teaspoon baking powder

1/4 cup skim milk

1 tablespoon low-sugar apple butter

1/2 teaspoon vanilla extract

5 tablespoons sugar substitute

2 tablespoons unsweetened cocoa powder

3/4 cup boiling water

Directions:

Stir together flour, 3 Tablespoons sugar, 2 tablespoons cocoa powder, and baking powder.

Add milk, apple butter, and vanilla.

Stir till smooth.

Transfer batter to 1-quart baking dish.

Combine the 5 Tablespoons sugar and 2 tablespoons cocoa.

Gradually stir in boiling water.

Pour evenly over batter.

Bake in 350 degree oven for about 30 minutes or until toothpick inserted into cake comes out clean.

Serve warm.

Chocolate Brownie Pudding Cake Recipe and Free Cooking Tips

Total Time:10 mins

Prep Time:5 mins

Cook Time:5 mins

Servings:4-6

Ingredients

1 cup sugar

2/3 cup flour

2/3 cup cocoa

1/4 teaspoon salt

1 teaspoon baking powder

3 eggs

2 tablespoons melted butter

1 teaspoon vanilla

1/2 cup boiling water, with

3 tablespoons sugar, added

Directions:

Boil water with 3 tbsp of sugar and set aside.

Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.

Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.

Spread mixture evenly into the buttered pan.

Very slowly pour water into the center of the mixture and do not stir!

Cover well, with plastic wrap or lid.

Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.

Sprinkle with powdered sugar and serve with your favorite toppings.

Roasted Fish Recipe and Free Cooking Tips

Ingredients

Extra-virgin olive oil

2 smallish Italian eggplants

Kosher salt and freshly ground black pepper

1 large zucchini, cut crosswise into 1-inch sections

3 anchovy fillets

1 onion, finely sliced

3 garlic cloves, finely chopped

1 bulb fennel, thinly shaved vertically, use a mandolin if you have one

2 pints cherry tomatoes

1 tablespoon tomato paste

Pinch red pepper flakes

Crunchy herbed bread crumbs, recipe follows

1 whole side of salmon (about 4 pounds), boned tail piece, skin on

1 bunch fresh basil

2 sticks unsalted butter, room temperature

Kosher salt and freshly ground black pepper

Directions

Preheat oven to 500 degrees F.

Begin by preparing the vegetable base for the fish. Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter. Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes. Combine all the vegetables together in a large roasting pan.

Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper.

Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables.

Sprinkle the buttered fish with the bread crumb mixture.

Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.

To serve, portion the fish along the score marks, serve with a scoop of the vegetables. 
Crunchy herbed bread crumbs:

1/2 loaf old country-style bread, crust removed

1 clove garlic, minced

1/2 bunch basil

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.

Super 5 Star Roll with Shut Up Sauce Recipe and Free Cooking Tips

Ingredients

Shut Up Sauce:

1 cup cilantro leaves

1/2 cup lemon juice

1/4 tablespoon salt

7 Thai chiles

6 habanero chiles

4 serrano chiles

2 small slices white onion

Super 5 Star Roll:

2 sheets spicy seaweed paper

1 cup cooked sushi rice

1/2 cucumber, peeled, seeded and cut into long thin slices

2 spicy salmon fillets (about 7 ounces each), uncooked

4 ounces seared spicy tuna

Special equipment: bamboo mat

Directions

For the shut up sauce: Combine the cilantro, lemon juice, salt, chiles and onions in a blender and mix for 5 minutes until smooth.

For the super 5 star roll: Cover the bamboo mat with a piece of plastic wrap. Place one sheet of seaweed paper onto the bamboo mat. Spread half the sushi rice onto the seaweed paper and press firmly to create an even layer. Turn the bamboo mat over so the rice becomes the outside of the sushi roll. Place half the spicy salmon and cucumbers onto the seaweed paper. Roll the bamboo mat forward, pressing the ingredients together into a roll. Remove the sushi from the bamboo mat/plastic wrap. Place half the seared tuna on top of the roll. Slice the sushi roll into bite-size pieces and cover in the shut up sauce. Repeat with the remaining ingredients.

Smokey Salmon Lettuce Wraps Recipe and Free Cooking Tips

Ingredients

3 medium-large leaves romaine lettuce

1 tablespoon fat-free cream cheese

1/4 teaspoon salt-free lemon pepper seasoning

2 ounces lox-style smoked salmon

1/4 cup finely chopped red onion

1 small seedless cucumber, thinly sliced

2 tablespoons sun-dried tomatoes packed in oil, drained and sliced

Directions

Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.

Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.

Wrap 'em up and devour!

PER SERVING (entire recipe, 3 wraps): 145 calories, 6g fat, 905mg sodium, 10.5g carbs, 2.75g fiber, 3.5g sugars, 15.5g protein

Savory Salmon Recipe and Free Cooking Tips

Ingredients

1 (2-pound) salmon fillet

House Seasoning, recipe follows

1 small red bell pepper, julienne

1 small green bell pepper, julienne

1 medium onion, sliced thin

1 medium orange, sectioned and seeded

1 pint strawberries, cleaned and sliced

1/2 cup water

1/2 cup honey

1/2 cup chopped fresh chervil or baby dill

4 cloves garlic, minced

2 tablespoons chopped green onion

2 lemons, juiced

Directions

Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix well. Store in shaker near stove for convenience.

Smoked Salmon Pizza Recipe and Free Cooking Tips

Ingredients

1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand

1/2 cup sour cream

1/2 lemon, juiced

2 tablespoons fresh dill leaves, chopped or snipped

1/3 pound Nova Scotia smoked salmon, thinly sliced

Toppings:

1/4 English cucumber, thinly sliced

1/4 red onion, finely chopped

3 tablespoons capers, drained

Directions

Preheat oven to 400 degrees F.

Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.

While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.

Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.

On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.

Top pizza with sliced cucumber, red onion, and capers.

To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

Salmon Cakes with Creamy Ginger-Sesame Sauce Recipe and Free Cooking Tips

Ingredients

6 slices whole-wheat sandwich bread

2 (15-ounce) cans salmon, drained, skin and bones removed

2 eggs, lightly beaten

5 scallions

1/2 cup finely chopped canned water chestnuts

1/4 cup finely chopped fresh cilantro leaves

1/2 teaspoon freshly ground black pepper

3 teaspoons olive oil, divided

Creamy Ginger-Sesame Sauce, recipe follows

Directions

Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.

In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.

Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Serves: 6; Calories: 414; Total Fat: 19 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 17 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 135 milligrams; Sodium: 741 milligrams

Creamy Ginger-Sesame Sauce:

1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt

2 tablespoons mayonnaise

1 1/2 tablespoons freshly grated ginger

1 teaspoon toasted sesame oil

1 teaspoon low-sodium soy sauce

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Yield: about 2/3 cup

Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts Recipe and Free Cooking Tips

Ingredients

1/4 cup vegetable oil

4 (6 to 7-ounce) skinless salmon fillets

2 cloves garlic, sliced

3 cups seeded, julienned hothouse cucumbers, soaked in cold water to crisp; drained

1/3 cup chopped Asian basil

2/3 cup Ginger-Lime sauce, recipe follows

3 tablespoons chopped, roasted peanuts

Directions

Heat the vegetable oil in a large non-stick frying pan over moderate heat. Cook the salmon fillets (2 pieces at a time), until they're golden and just done, 3 to 4 minutes on each side depending on the thickness. About 2 minutes before the salmon is done, add the garlic slices to the oil to flavor the fish. (If the fillets are thick, cover and cook a few minutes longer.) Remove the salmon and garlic and drain on paper towels.

Combine the cucumber with the basil in a small bowl. Place a small amount of the cucumber mixture on individual plates. Arrange the salmon fillet on top and garnish with the cucumber mixture and sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately. 

Ginger-Lime Sauce:
1 teaspoon finely chopped garlic
3 Thai bird chiles or 1 serrano chile, chopped
3 tablespoons sugar
3 tablespoons minced ginger
3 tablespoons fish sauce
3 tablespoons lime juice
3 tablespoons water
Combine the garlic, chiles, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Let the flavors develop by setting the sauce aside for 30 minutes before serving. 

Yield: 4 servings

Maple-Glazed Salmon with Pineapple Salsa Recipe and Free Cooking Tips

Ingredients

4 (6-ounce) salmon fillets

Marinade:

1 tablespoon maple syrup

1 tablespoon teriyaki sauce

1 tablespoon pineapple juice

1 teaspoon minced fresh ginger

1 clove garlic, mashed

Pineapple Salsa, recipe follows 

Directions
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side. 

Pineapple Salsa:
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Captain Kidd's Hawk-Crushing Shrimp Rolls Recipe and Free Cooking Tips

Ingredients

1 (8-bun) package potato bread hot dog rolls

Salt

Crab boil (recommended: Old Bay), to taste

1 pound shrimp, shelled and deveined

2 ribs celery, sliced

About 1 cup mayonnaise, to taste

1 tablespoon freshly chopped chives, plus more for garnish

1 red bell pepper, diced small, divided

1/2 lemon, juiced

1 teaspoon dry mustard (recommended: Coleman's)

Salt and freshly ground black pepper

Baby greens, for serving

Directions

Open each bun and cut in half. Lay buns out on sheet pan. Cover sheet pan with plastic wrap and lay another sheet pan on top of the buns to flatten the buns.

Bring a large pot of water to poaching temperature. Add salt, crab boil and carefully add the shrimp. Cook until the shrimp are opaque, about 3 to 5 minutes. Drain and set aside until cool enough to handle, about 5 minutes. Once cooled, slice each shrimp in half.

In a large bowl, add the celery, mayonnaise, 1 tablespoon chives, 3/4 red bell pepper (reserve remaining for garnish), lemon juice, mustard and salt and pepper, to taste, and toss to combine. Add the shrimp and toss to combine.

Place the baby greens into the base of the buns. Top with the shrimp and garnish with chives and remaining red bell pepper.

Pro-Roller - Chicken Spring Rolls Recipe and Free Cooking Tips

Ingredients

4 stalks lemon grass, chopped

3 tablespoons fish sauce

2 tablespoons sugar

4 cloves garlic

1 lemon, zested

2 tablespoons grated ginger

4 chicken breasts skinless and boneless and butterflied

1 cucumber

1 carrot

1 bunch shiso leaves

1 bunch mint leaves

1 bunch Thai basil leaves

1 bunch cilantro, leaves only

1 package vermicelli noodles

Peanut Sauce:

2 tablespoons ginger - fresh and grated

2 cloves garlic, chopped

1 tablespoon hot chili sauce (recommended: Sriracha)

1 lime, juiced

2 to 3 tablespoons brown sugar

1/2 to 2/3 cup smooth peanut butter - (recommended: CB (Seattle))

3 tablespoons dark soy sauce

1 tablespoon fish sauce

4 to 6 tablespoons hot water

1 package rice paper wrappers

Directions

Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.

Preheat a grill to medium heat.

Grill the chicken until cooked through, about 4 minutes per side. Then slice.

Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves.

Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool.

Peanut Sauce:

Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside.

Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.

Portuguese Fish Stew Recipe and Free Cooking Tips

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving

2 medium onions, chopped

4 garlic cloves, finely chopped

1 pound linguica or chorizo sausage, sliced in chunks

5 sprigs fresh thyme sprigs

1 handful fresh oregano, hand torn

2 bay leaves

2 pounds Yukon gold potatoes, sliced

3 quarts chicken broth

1 pound kale, chopped

Sea salt and freshly ground black pepper

2 dozen Littleneck clams, scrubbed

1/2 pound perch, cod, or bass fillets, skin and pin bones removed

1/4 cup coarsely chopped flat-leaf parsley

1 Recipe Rustic Crusty bread, for serving, recipe follows

Directions

Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.

Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Rustic Garlic Bread:

4 garlic cloves, coarsely chopped

4 fresh oregano sprigs, leaves stripped off the stem

4 fresh thyme sprigs, leaves stripped off the stem

1 handful fresh flat-leaf parsley, coarsely chopped

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 large loaf country or Portuguese bread

Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

Yield: 6 to 8 servings

Fish Tacos with Roasted Tomatillo Salsa Recipe and Free Cooking Tips

Ingredients

12 to 16 corn tortillas

1 large egg

1/4 cup milk

1/4 cup water

1/2 cup all-purpose flour

2 teaspoons Southwestern Essence, plus more for dusting

1/2 teaspoon baking powder

2 pounds firm white fish, cut into 4 by 1 by 1/4-inch strips

4 cups vegetable oil, for frying

4 cups very thinly shaved mixed white and red cabbage

2 tablespoons sour cream

1/2 lime, juiced, plus more for serving

1/2 teaspoon ground cumin

1 recipe Roasted Tomatillo Salsa, recipe follows

1 cup chopped fresh cilantro leaves, for garnish

Directions

Preheat the oven to 350 degrees F.

Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.

In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.

In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels, and season lightly with the Essence. In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat.

To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately.

Roasted Tomatillo Salsa:

1 pound tomatillos, husked and rinsed

6 cloves garlic, unpeeled

1 small onion, cut into quarters

1 1/2 tablespoons olive oil

Salt and freshly ground black pepper

1 jalapeno, stemmed, seeded, and minced

1 lemon, juiced

1 lime, juiced

Preheat the oven to 400 degrees F.

Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.

Yield: about 2 1/2 cups

Find Out What You Could Do To Make Colorful Jello Recipes With Cool Whip

Jello is one thing everybody loves to eat. Kids, adults, senior citizens, individuals of all ages have their favorite preparations of jello which is the best dessert you can eat. It is easy to make, tastes really good, can be added to a number of other sweets or even enjoyed just the way it is! Jello is paradise for those of you who have a sweet tooth, and need to feed it everyday. There are millions of recipes available, where you can mix it with various ingredients and come up with great ideas and combinations. One of the easiest and tastiest combinations for dessert recipes you could find are jello recipes with Cool Whip! This ready-made whipped cream topping tastes the best with any sort of flavored jello and can be eaten in absolutely unlimited amounts! Thus, if your mouth is already watering, take a look at some of these delicious Cool Whip jello recipes mentioned in the coming up paragraphs.

Recipes with Jello and Cool Whip

Jello recipes with Cool Whip are the easiest to make, as the jello is a very simple recipe and the Cool Whip can be plainly topped on to it and chilled. With this one of the most easy desserts to prepare you already have your basic recipe ready in about two steps. Now all you have to do is, add these as ingredients to other desserts or top them up with fruits and candies, whatever interests you! These jello recipes can be served on various occasions like birthdays, anniversaries and other functions and are very convenient when there are many guests to be served. Adding your own tastes and creative ideas to these recipes makes them unique and wonderful. So make sure you come up with a taste of your own in this yummy and enjoyable dessert.

Jello Recipes with Cool Whip and Fruit
Ingredients

• 1 pkg. flavored gelatin
• ¾ cup boiling water
• 1 cup cold water
• 1 cup thawed Cool Whip
• 1 cup miniature marshmallows
• 1 tablespoon lemon juice
• 1 diced un-peeled apple
• ¾ cup seedless red grapes
• 1 sliced banana
• 2/3 cup dried nuts

Directions
To start with some great fresh fruit salad recipes, in a bowl, dissolve the flavored gelatin in boiling water. Then add the cold water along with the lemon juice. Refrigerate it till it thickens and in the mean time, mix all the fruits and nuts together. While serving, serve the fruits first, then add the frozen jello, then top it with the Cool Whip and marshmallows. You can use colored marshmallows just to give a decorative look to the dessert.

Jello Recipes with Cool Whip and Cream Cheese
Ingredients

• 1 pkg. flavored gelatin
• 1½ cups hot water
• 3 oz Cream cheese
• 1 cup Cool Whip
• 3 oz maraschino cherries
• 1 cup broken nutmeats
• 1 can various fruits

Directions
To start with another jello recipe with Cool Whip, you can add the hot water and the gelatin in a bowl to make the jello. Stir it till it is dissolved and let it set slightly. Then add the cheese and blend it well, add the Cool Whip and mix it too. Add the remaining fruits and nutmegs to stir well, and then pour it in the ring mold immediately. Refrigerate it for about 3 hours and then you can add some more fruits in the center while serving, and your easiest of cream cheese recipes is ready to be eaten.

Strawberry Jello Recipes with Cool Whip (Strawberry Angel Trifle)
Ingredients

• 1 pkg. Strawberry gelatin
• 1½ cups hot water
• 2 pkg. Cream cheese
• 1 container Cool Whip
• 1 round prepared angel food cake
• 1½ cups confectioners' sugar
• 3 pints strawberries

Directions
Since it is a trifle, start by slicing the strawberries finely and adding sugar to them, refrigerate overnight. To prepare the strawberry jello cake, get the jello ready and let it stand for some time. Then, add some sugar and cream cheese to a bowl and whisk it well, then add the Cool Whip so that the mixture is made light and fluffy. Slice the cake into 2 inch pieces and fill the trifle dish with layers of cake, strawberries, jello and then cream cheese. You can add each layer of ingredients carefully and then refrigerate.

With these lip smacking delicious jello recipes with Cool Whip, I am sure you can't wait to get started. So, go ahead and make the best dessert your family has ever enjoyed together!