FoodAskew

Food Art Friday for November 21st

Trish — Fri, 21 Nov 2008 19:00:28 +0000

Images from WarNet.ws

Submit your food art or found food art photos to info@foodaskew.net!

Guiltless Mushroom Gravy

Trish — Tue, 18 Nov 2008 00:03:00 +0000

Submitted by randilicious
Serves 6

3 tbsp canola oil		2 c. mushrooms, sliced thin
1 onion, finely diced (about 1½ c.)		4 cloves garlic, minced
1 c. red wine		4 tbsp whole wheat flour
10 oz. chicken broth (1 can)		½ c. water
salt & pepper to taste

1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
3. Mix in the flour. Stir well & often until it becomes a paste-like mixture.
4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
5. Add water to the desired consistency.
6. Add salt & pepper to taste.

Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.

Food Art Friday for November 14th

Trish — Fri, 14 Nov 2008 19:00:49 +0000

Images from WarNet.ws

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Nancy’s Corn Dip

Trish — Thu, 13 Nov 2008 19:00:10 +0000

Submitted from Bill Samuels, Jr.
Serves 6-8

2 c. monterey jack and colby cheese mixture		2 c. mayonnaise
1 c. fresh Parmesan		2 oz. canned jalapenos
22 oz. Green Giant Mexicorn (2 cans)		Frito’s Scoops corn chips

Mix ingredients together & bake at 350° F for 40 minutes. Serve with corn chips.

Food Art Friday for November 7th

Trish — Fri, 07 Nov 2008 19:00:41 +0000

Images from WarNet.ws

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Holiday Fried Oysters

Trish — Wed, 05 Nov 2008 19:00:21 +0000

Submitted by CrabPlace.com
Serves 6-8

1 pt. shucked oysters		4 c. all-purpose flour
1 c. cracker meal (or crushed crackers)		2 c. vegetable oil
2 tbsp butter		1 tbsp sea salt

Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).

Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.

Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!

JELL-O Ween Poke Brownies

Trish — Fri, 31 Oct 2008 19:00:48 +0000

Submitted by Trish
Yields 32

19.8 oz. brownie mix		1½ c. cold milk
1 package (4 serving size) JELL-O Vanilla Flavor Instant Pudding		red food coloring
yellow food coloring

Prepare & bake brownie mix as directed on the package for 8″ or 9″ square baking pan. Remove from the oven. Immediately use round handle of a wooden spoon to poke holes at 1″ intervals down through the brownies to the pan.

Pour cold milk into a large bowl. Add the pudding mix. Beat with a wire whisk for 2 minutes. Stir in a few drops of each color food coloring to tint the mixture orange. Quickly pour about ½ of the thin pudding evenly over the warm brownies & into the holes. Let remaining pudding mixture stand to thicken slightly. Spread the remaining pudding over top of the brownies to “frost”.

Refrigerate for 1 hour or until ready to serve. Cut into 2″ squares. Cut each square diagonally into triangles.

Food Art Friday for October 31st

Trish — Fri, 31 Oct 2008 19:00:05 +0000

Images from WarNet.ws

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Pumpkin Stew

Trish — Wed, 29 Oct 2008 19:00:34 +0000

From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10

2 lbs. beef stew meat, cut into 1″ cubes		3 tbsp vegetable oil, divided
1 c. water		3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced		1 large green pepper, cut into ½” pieces
4 garlic cloves, minced		1 medium onion, chopped
2 tsp salt		½ tsp pepper
2 tbsp instant beef bouillon granules		14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)

In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.

Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Creepy Crawler Party Punch

Trish — Mon, 27 Oct 2008 19:00:37 +0000

Get ready for Halloween festivities with this spooky concoction!

From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Makes about 10 cups

10 oz. gummy worms		4 c. lemon lime soda, chilled
64 fl. oz. V8© Splash Tropical Blend Juice, chilled

1. Arrange 2 pieces of candy, draping each over opposite sides of each cube section in ice cube tray. Fill each section with soda.
2. Freeze 1 hour 30 minutes or until frozen.
3. Combine juice & remaining soda in punchbowl just before serving.
4. Unmold cubes & float in juice mixture. Serve immediately.