July 08, 2009
Recipe: Barbecue chicken pasta salad with lime and sour cream
Barbecue and pasta salad rolled together
Pasta salad and barbecued chicken are a natural pairing for summer picnics. They’re even better in the same dish. This fast and easy take on pasta salad starts with a traditional base of pasta and diced vegetables. But instead of mayonnaise, which can be cloying, it is tossed with sour cream. Low-fat versions would be fine, but regular is best for unbeatable creamy richness.
July 01, 2009
Recipe: Raw corn and tomato salad
June 24, 2009
Dutch oven recipe: Troop 400 Peach Cobbler
Dutch oven recipe: Troop 400 Peach Cobbler
Makes 8-10 servings.
Put all peaches in a large bowl, add 1 tablespoon vanilla, stir through peaches. Combine all dry ingredients, making sure to break up any clumps. Add dry ingredients to peaches a little at a time and stir until all spices are well blended.
Melt butter in a 12-inch pre-heated Dutch oven, add half of the peaches and cover with one pie crust. Bake 25 minutes or until pie crust turns golden brown. Break up the crust and mix with the peaches. Add the remaining peaches on top and cover with the second pie crust. Bake for another 25-30 minutes. Use about eight charcoal briquettes in a ring under the Dutch oven and 17-20 around the edge of the lid.
Option, not part of the original recipe : An egg wash gives the top crust a golden-brown glaze. To make the wash, whisk one egg and 1 tablespoon water together, brush lightly over second crust, continue baking. Cobbler is best served when it’s allowed to sit for about 30 minutes after being pulled off the coals. Top with ice cream or whipped cream, or both.
(To cook indoors, set your oven at 350° and use the same time settings.) —Reprinted from “The Scout’s Outdoor Cookbook,“ published by GPP, Guilford, Conn.
Dutch oven recipe: Dutch Oven Chicken Cordon Bleu
June 17, 2009
Recipe: Chana Masala
Recipe: Chana Masala
Recipe: Mango Lassi
Recipe: Mango Lassi
June 03, 2009
Recipe: Grilled Polenta with Mushroom Ragout
May 27, 2009
Flavorful seafood salad for summer fun
If a trip to the beach (or just a desire for one) has you thinking about seafood, try this simple and intense seafood salad. The trick for making this more than just a glop of seafood and mayonnaise is to combine plenty of contrasting flavors and textures. The dressing, for example, blends creamy mayonnaise, spicy whole-grain mustard and a splash of hot sauce.
May 20, 2009
Recipe: Grilled Eggplant with Red Pepper with Mint-Cumin Dressing
For great grilled vegetables that are tender inside and crispy and smoky outside, moderate heat is key. Go too high and the outside will burn while the insides remain unpleasantly crunchy.
Recipe: Cajun-style spiced pork chops
Recipe: Grilled panzanella salad with chili corn and chicken
A grilled salad with substance
If you want a salad for dinner, you don’t want some fussy tossed melange of sprouts, baby this and frilly that. You want a salad with substance, one that isn’t afraid of bold flavors. And maybe even a touch of fire. This recipe for grilled panzanella (Italian bread and tomato salad) with chili corn is a warm salad prepared mostly on the grill. That quick touch of heat brings out bold, sweet flavors in the ingredients.
May 13, 2009
Tabouli recipe
May 06, 2009
