Rooms and Recipes

8/14/2019 Rooms and Recipes

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single suite


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desserts(lahat 4 servings)


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Easy Cappuccino Dessert

1 package(s) chocolate-flavor, sugar-free instant pudding and pie filling for 4

servings

1 1/2 cup(s) milk

1 tablespoon(s) instant espresso-coffee powder

Whipped cream in aerosol can

Ground cinnamon

Directions

1. Prepare pudding as label directs but use only 1 1/2 cups milk and instantespresso powder.

2. Pour into 4 dessert dishes. Garnish with whipped cream and sprinkle withground cinnamon..

Tropical Banana Splits

1/4 cup(s) shredded coconut

2 ripe medium bananas, peeled and each cut lengthwise in half, then crosswise

into quarters

1 cup(s) fat-free passionfruit sorbet

1 cup(s) fat-free raspberry sorbet

2 medium kiwifruit, peeled and each cut crosswise into 8 slices

Directions

1. In small nonstick skillet , toast coconut over medium heat, stirring frequently.

2. To serve, on each of 4 dessert plates (oval if possible), arrange 2 bananaquarters, cut sides up, on opposite sides of plate. Place 1/4-cup scoop each ofpassionfruit and raspberry sorbets between banana quarters.

3. Top with 4 slices kiwifruit and sprinkle with 1 tablespoon toasted coconut.


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Mocha-Cinnamon Sundaes

1 pint(s) coffee ice cream

1/4 cup(s) chocolate sauce

1/8 teaspoon(s) ground cinnamon

whipped cream , in aerosol can

unsweetened cocoa 4 rolled chocolate wafer cookies

Directions

1. Scoop coffee ice cream into 4 dessert bowls or goblets. Pour chocolate sauceinto small bowl; stir in ground cinnamon. Pour chocolate-cinnamon sauce overice cream.

2. Top each sundae with some whipped cream, then sprinkle with some cocoa.Serve each sundae with a rolled chocolate wafer cookie.

Frozen Vanilla-Cream Dessert

1/2 cup(s) graham-cracker crumbs

1 1/3 tablespoon(s) (3/4 stick) margarine or butter, melted

1/2 container(s) (16-ounces each) creamed cottage cheese

cup(s) sugar

gallon(s) vanilla ice cream , softened

1/2 cup(s) pecans, toasted and chopped

1/4 container(s) (8-ounce) frozen whipped topping, thawed


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Directions

1. In 13" by 9" glass baking dish, with hand, mix graham-cracker crumbs withmargarine or butter; press mixture firmly onto bottom of dish. Freeze until firm,about 10 minutes.

2. In food processor with knife blade attached or in blender at medium speed, blendcottage cheese and sugar until smooth; transfer to large bowl and stir in softened

ice cream . Spoon mixture into baking dish; freeze 1 hour to firm ice-creammixture slightly.

3. Sprinkle top evenly with pecans. Spoon whipped topping into decorating bag withlarge star tube; use to pipe border and lattice design on top of dessert. Freeze atleast 6 hours or until firm. Garnish with strawberries to serve if you like.

Cappuccino Cream with Warm Chocolate SauceCappuccino Cream

1/2 envelope(s) unflavored gelatin

1/8 cup(s) milk

1/3 cup(s) finely ground espresso-coffee beans

1/2 stick(s) (3 inches long) cinnamon

1/4 cup(s) sugar

7/8 cup(s) heavy or whipping cream

Chocolate Sauce

1 ounce(s) semisweet chocolate

1/8 cup(s) heavy or whipping cream

Directions

1. Prepare Cappuccino Cream: In 1-cup glass measuring cup, sprinkle gelatinover milk, set aside to allow gelatin to soften.

2. In 1-quart saucepan, heat ground coffee, cinnamon stick, and 1 1/4 cups waterover high heat just until mixture begins to boil, stirring often. Remove sauce-panfrom heat, cover and let steep 10 minutes..


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3. Line sieve with coffee filter or paper towel and place over 2-cup glass measuringcup. Pour coffee mixture into sieve to drain, discard cinnamon stick. (You shouldhave about 3/4 cup liquid.)

4. Return liquid coffee to same saucepan. Add gelatin mixture and sugar, and heatover medium-low heat 1 minute or until gelatin and sugar dissolve completely,

stirring frequently.5. Pour coffee mixture and cream into medium bowl set in large bowl of ice water.

Stir mixture until it just begins to set, about 20 minutes.

6. Immediately pour cream mixture into eight 4-ounce ramekins or custard cups.Place ramekins on jelly-roll pan for easier handling. Cover and refrigerate untilwell chilled, at least 4 hours or overnight.

7. Meanwhile, prepare Chocolate Sauce: In 1-quart saucepan, heat chocolate withcream over low heat until chocolate melts, stirring constantly. Remove saucepanfrom heat, cool 5 minutes. (If making ahead, cover and reheat before using.)

8. To unmold each Cappuccino Cream, warm small knife under hot water, run along

inside edge of ramekin. Then, firmly tap side of ramekin against palm of hand tobreak seal completely. Invert each ramekin onto a dessert plate. Spoon warmChocolate Sauce over each dessert to serve. Garnish with chocolate curls.

grilled foods(4 servings lahat)

Grilled Angel Food Cake with Strawberries in Balsamic

1 pound(s) strawberries, hulled and each cut in half, or into quarters if large

1 1/3 tablespoon(s) balsamic vinegar

2/3 tablespoon(s) sugar

2/3 (9-ounce) store-bought angel food cake

Directions

1. In medium bowl, toss strawberries with balsamic vinegar and sugar. Let stand atroom temperature until sugar dissolves, at least 30 minutes, stirring occasionally.

2. Meanwhile, prepare outdoor grill for direct grilling on medium. Cut angel foodcake into 6 wedges.

3. Place cake on hot grill rack and cook 3 to 4 minutes or until lightly toasted on

both sides, turning over once. Spoon strawberries with their juice onto 6 dessert

plates. Place grilled cake on plates with strawberries; serve with whipped

cream if you like.


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Fish Tacos with Carrot-Cilantro Slaw

2 limes

6 medium carrots, shredded (or 1 bag (10-ounce) shredded carrots)

1/3 cup(s) (loosely packed) fresh cilantro leaves, chopped

Salt

1/3 cup(s) nonfat yogurt

1 avocado, mashed 1 tablespoon(s) olive oil

1 1/4 pound(s) tilapia fillets, each cut lengthwise in half

1/2 teaspoon(s) chili powder

8 (6-inch) corn tortillas

Directions

1. From limes, grate 1/2 teaspoon peel and squeeze 1/4 cup juice .

2. In medium bowl, combine lime juice, carrots, cilantro, and 1/4 teaspoon salt; set

carrot slaw aside. Makes 3 1/2 cups . In another medium bowl, stir lime peel,

yogurt, avocado, and 1/4 teaspoon salt until blended; set avocado sauce aside.

3. In 12-inch nonstick skillet , heat oil on medium 1 minute. Sprinkle tilapia withchili powder and 1/4 teaspoon salt to season both sides. Add tilapia to skillet, in 2batches, and cook 7 to 8 minutes or until opaque throughout, turning over once.Transfer tilapia to clean plate as they cook; keep warm.

4. Place stack of tortillas between damp paper towels on microwave-safe plate;

heat in microwave on High 10 to 15 seconds to warm. To serve, fill tortillas withcarrot slaw, tilapia, and avocado sauce. Serve extra carrot slaw on the side.


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Grilled Vegetables with Thai PestoThai Pesto:

1 large lime

1/2 cup(s) walnuts

1 cup(s) (packed) fresh basil leaves

1 tablespoon(s) Thai sweet chili sauce

3 tablespoon(s) water

1/4 teaspoon(s) salt

Grilled Vegetables:

4 plum tomatoes, each cut lengthwise in half

2 medium yellow peppers, each cut into quarters, seeded, and stemmed

1/2 medium eggplant, cut crosswise into 3/4-inch-thick slices

1 large (10-ounce) zucchini, cut diagonally into 1/2-inch-thick slices

1/2 large sweet onion, cut through root end into 6 wedges

Olive oil nonstick cooking spray


Directions

1.Prepare Thai Pesto: From lime, grate 1/2 teaspoon peel and squeeze 2tablespoons juice . In skillet , toast walnuts on medium 5 minutes, stirring untilfragrant. Set aside.

2. In food processor with knife blade attached, blend nuts, basil, chili sauce, water,lime peel and juice, and salt. Store covered in refrigerator up to 2 days. Makesabout 2/3 cup.

3. Prepare Grilled Vegetables: Prepare outdoor grill for covered, direct grilling onmedium, or heat large ridged grill pan on medium until hot. Lightly sprayvegetables with cooking spray. Place vegetables on hot grill grate. Cover grill andcook tomatoes and zucchini 6 to 8 minutes, peppers and onion 8 to 10 minutes,

and eggplant 10 to 12 minutes or until vegetables are tender, turning over once.Transfer vegetables to serving plate as they are done; sprinkle with salt. Servewith Thai Pesto.


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Chutney Chicken Breast with Grilled Pineapple

4 large (about 1 1/2 pounds) skinless, boneless chicken-breast halves

1 jar(s) (8 1/2-ounce) mango chutney, coarsely chopped

1 can(s) (8- to 8 1/4-ounce) crushed pineapple, drained

1 tablespoon(s) curry powder

1 teaspoon(s) lime or lemon juice

1 tablespoon(s) vegetable oil

Cilantro sprigs and lime slices for garnish

Grilled Pineapple Slices, (see below)

Directions

1. With tip of knife, cut a horizontal slit in thickest part of each chicken breast toform a pocket.

2. In medium-size bowl, mix chutney, pineapple, curry powder, and lime juice.Remove half of chutney mixture to bowl to serve with cooked chicken breastslater.

3. Into remaining chutney mixture, stir vegetable oil. Place 1 tablespoon chutneymixture in each chicken-breast pocket. Coat chicken breasts with remainingchutney mixture in bowl.

4. Place chicken breasts on grill over medium heat. Cook chicken 10 to 12 minutes,

turning occasionally, until lightly browned and juices run clear when chicken ispierced with a knife.

5. Arrange chicken breasts on 4 dinner plates. Garnish with cilantro sprigs andlime slices. Serve with Grilled Pineapple Slices if you like.

6. Grilled Pineapple Slices: About 15 minutes before serving, cut six 1/2-inch-thickslices from 1 small pineapple; reserve remaining pineapple for use another day.

Sprinkle 2 tablespoons brown sugar onto pineapple slices. Place pineappleslices on grill over medium heat; cook 10 minutes until browned on both sides,turning slices occasionally. Makes 4 accompaniment servings.

Pan-Grilled Catfish with Tomato-Chipotle Salsa Over Polenta


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4 large (about 1 pound total) plum tomatoes, each cut lengthwise in half

1 small red onion, cut crosswise into 1/2-inch-thick rings

Nonstick cooking spray

4 (about 6 ounces each) catfish fillets

3/4 teaspoon(s) chipotle chili powder

Salt

3 cup(s) low-fat (1%) milk

1 can(s) (14- to 14 1/2-ounce) reduced-sodium chicken broth (1 3/4 cups )

3/4 cup(s) instant polenta

1 cup(s) fresh corn kernels (from 2 ears corn) or 1 cup frozen (thawed) corn

kernels 2 teaspoon(s) fresh lime juice

Directions

1. Preheat large ridged grill pan over medium-high heat. On sheet of waxed paper, place tomato halves and onion slices. Spray vegetables on both sides withnonstick cooking spray.. Place tomatoes and onion on grill pan and cook 10minutes or until lightly browned and softened, turning over once. Transfervegetables to cutting board.

2. While tomatoes and onion are cooking, place catfish fillets on same waxed

paper. Sprinkle with 1/2 teaspoon chipotle chili powder and 1/4 teaspoon salt toseason both sides, then spray both sides with nonstick cooking spray.

3. Place catfish on grill pan over medium-high heat; cook 7 to 8 minutes or just untilit turns opaque throughout, turning over once.

4. While catfish is cooking, prepare polenta: In 3-quart saucepan, combine milk,broth, and 1/4 teaspoon salt; cover and heat to boiling over high heat. Removecover; slowly whisk in polenta and cook until mixture begins to thicken, stirringconstantly. Reduce heat to low; cover saucepan and simmer 5 minutes, stirringoccasionally. Stir in corn. Remove saucepan from heat.

5. Coarsely chop grilled tomatoes and onion; transfer, with any juices , to mediumbowl. Stir in lime juice, remaining 1/4 teaspoon chipotle chili powder, and 1/4teaspoon salt. Makes about 1 3/4 cups salsa.

6. To serve, divide polenta among 4 dinner plates; top with grilled catfish andtomato-chipotle salsa.


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Succotash with Grilled Salmon

1 package(s) (10-ounce) frozen baby lima beans or 2 cups frozen shellededamame

2 slice(s) bacon, cut crosswise into 1/4-inch pieces

1 medium onion, chopped

1 stalk(s) celery, cut into 1/4-inch dice

2 cup(s) fresh corn kernels (1 ear yields 1/2 cup corn)

1/4 cup(s) chicken broth or water

1 teaspoon(s) salt

1/2 teaspoon(s) ground black pepper

4 (6 ounces each) salmon steaks, 3/4 inch thick

2 tablespoon(s) chopped fresh chives or sliced green onions

Directions

1. Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over

medium heat.2. Meanwhile, rinse beans under hot running water until beginning to thaw; drain. In

12-inch skillet , cook bacon over medium heat until browned. With slottedspoon, transfer bacon to paper towels to drain.

3. Add onion and celery to bacon fat in skillet. Cook over medium-high heat, 5minutes or until vegetables are tender and golden, stirring frequently. Stir in limabeans, corn, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Reduce heat tolow; cover and simmer 2 minutes or until heated through. Remove from heat;keep warm. Makes about 4 cups.

4. Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper to season both

sides. Place salmon on hot grill rack. Cover grill and cook salmon 8 to 9 minutesor until just opaque throughout, turning over once. Transfer salmon to platter.

5. When salmon is cooked, stir chives and bacon into succotash. Serve succotashwith salmon.


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Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms andAsparagus

4 strip(s) New York Strip Steaks

Salt and freshly ground black pepper, to taste, or no salt for a healthier recipe

4 tablespoon(s) Extra-Virgin Olive Oil, plus some for drizzling

4 piece(s) Portobello mushroom caps

4 cup(s) Shiitake mushroom caps

1 piece(s) large white onion, peeled and sliced into 1/2-inch thick rounds

1 bunch(es) Jumbo asparagus, peeled

4 piece(s) Tomatoes, cored

3 piece(s) Jalapeno Peppers 3 piece(s) Large Basil Leaves

2 tablespoon(s) Balsamic vinegar, plus some for drizzling

Directions

1. Coat onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil.Season with salt and pepper and add to the hot grill.

2. Cook for 4 minutes on each side and remove from the grill.

3. Set asparagus aside and keep warm while preparing salsa.

4. To make salsa, remove charred loose rings from the onion rounds and place inthe blender.

5. Remove and the skins and seeds from the tomatoes and add remaining tomatoto the blender.

6. Remove and discard the skin and the seeds from the jalapenos.Mince thejalapenos and add to the blender.

7. Add the basil leaves, olive oil and balsamic vinegar and pulse untilchunky.Reserve until serving.

8. Season steaks with salt, pepper and olive oil and place on the hottest part of the

grill.9. Toss the mushroom caps in 2 tablespoons olive oil and season with salt and

freshly ground black pepper.Place the mushrooms on the heat with smallermushrooms around the edges of the grill.

10.Cook the steak for 4 minutes on each side for medium rare, 8 minutes on eachside for well done.


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11.Cook the portobellos for 2 minutes on each side, the shiitakes for about 1 to 2minutes on each side.

12.Slice the steak and portobellos on a bias and place on a platter with the grilledasparagus, shiitakes and tomato salsa.

13.Drizzle with extra-virgin olive oil and balsamic vinegar before serving.

Stuffed and Grilled Jalapeno Peppers

4 spear(s) jalapeno peppers, soaked in water for 1 hour

2 slice(s) bacon, cut in half

1/8 package(s) (16oz) cream cheese , smokey cheddar, mozarella, cut inpepper lengths

1/8 box(es) toothpicks

Directions

1. Soak peppers in lightly salted water for 1 hour. Cut lengthwise in half. Usingteaspoon, scrape seeds out, leaving 7-10 seeds per pepper, depending on"spicy" taste. Cut cheese into strips, the length of the peppers. If you choosecream cheese, add bacon bits, garlic, lemon juice, etc, depending on taste. Stuff

cheese in to peppers, wrap 1/2 slice bacon around, securing with toothpick.Place on medium hot grill for 25 minutes. Enjoy!

Fabulous Finger Foods (4 serving lahat)Pimiento-Studded Deviled Eggs

4 large eggs, hard-cooked and shelled

cup(s) sliced pimientos, chopped

cup(s) low-fat mayonnaise dressing

1/3 tablespoon(s) Dijon mustard

1/3 teaspoon(s) Dijon mustard

1/5 teaspoon(s) ground red pepper (cayenne)

teaspoon(s) salt

Fresh herb sprigs for garnish


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Directions

1. Slice each egg lengthwise in half. Gently remove yolks and place in small bowl;

with fork, finely mash yolks. Stir in pimientos, mayonnaise dressing , mustard,ground red pepper, and salt until well mixed.

2. Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with

paper towels (to prevent eggs from rolling). Spoon yolk mixture into egg-whitehalves. Cover and refrigerate until ready to serve.

Pecorino Chicken Fingers

Total Time: 30 min

Ingredients

U.S. Metric Conversion chart

Olive oil cooking spray

1 cup(s) panko (Japanese-style bread crumbs), toasted

1/3 cup(s) freshly grated Pecorino Romano cheese

1/4 teaspoon(s) ground red pepper (cayenne)

Salt

2 large egg whites

1 clove(s) garlic, crushed with press

1 1/2 pound(s) chicken tenders

3 medium (8 ounces) zucchini, cut into 1/4-inch-thick half-moons

1 tablespoon(s) fresh lemon juice

1 cup(s) prepared marinara sauce

1/4 cup(s) loosely packed fresh basil leaves, chopped, plus small whole basil

leaves for garnish

Directions
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1. Preheat oven to 475F. Place rack in 15 1/2" by 10 1/2" jelly-roll pan; spray panand rack with cooking spray.

2. On plate, combine panko, Pecorino, ground red pepper, and 1/4 teaspoon salt.Set aside.

3. In pie plate, whisk egg whites and garlic until well mixed.

4. One at a time, dip chicken tenders in egg-white mixture, then into panko mixtureto coat evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan; spray chicken lightly with cooking spray.

5. Bake chicken 10 to 12 minutes or until crust is golden brown and chicken is nolonger pink throughout.

6. While chicken cooks, in microwave-safe medium bowl, place zucchini and 2tablespoons water. Cover with vented plastic wrap and cook in microwave onHigh 5 minutes or until zucchini is just fork-tender. Carefully remove plastic wrapand drain zucchini; stir in lemon juice and 1/4 teaspoon salt.

7. Meanwhile, in 1-quart saucepot, heat marinara sauce on medium-low 5 minutesor until hot, stirring occasionally. Remove saucepot from heat and stir in choppedbasil. Serve dipping sauce with chicken fingers and zucchini; garnish chicken anddipping sauce with basil leaves.

Cubano Quesadillas

4 (6-inch) low-fat flour tortillas

1/8 cup(s) yellow mustard

2 ounce(s) thinly sliced Black Forest ham

4 slice(s) sandwich-cut dill pickle

2 ounce(s) thinly sliced roast pork from the deli

2 ounce(s) thinly sliced part-skim Swiss cheese

Directions1. Prepare outdoor grill for direct grilling on medium.

2. Brush 1 side of each tortilla with mustard. Evenly divide ham, pickles, pork, andcheese on 4 tortillas. Top with remaining tortillas, pressing firmly.

3. With large metal spatula, place quesadillas on hot grill grate and cook 2 to 3minutes or until tortillas on both sides are browned and Swiss cheese melts,


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carefully turning quesadillas over once. Transfer quesadillas to large cuttingboard; let stand 1 minute. Cut each quesadilla into 4 wedges to serve.

Sun-Dried Tomato and Ricotta Bruschetta

1/3 (12-ounce) baguette, cut horizontally in half

1 1/3 tablespoon(s) refrigerated pesto

1/3 cup(s) part-skim ricotta cheese


1/5 cup(s) drained chopped oil-packed sun-dried tomatoes

Directions

1. Prepare outdoor grill for direct grilling on medium.

2. Meanwhile, brush cut sides of baguette with pesto. In small bowl, combine ricottaand 1/4 teaspoon salt.

3. Place baguette on grill, cut sides down, and cook about 2 minutes or untiltoasted. Transfer to cutting board.

4. Spread ricotta mixture on grilled sides of baguette; top with sun-dried tomatoes.Cut each crosswise into 6 pieces.

Oven Frites

4 medium (8-ounce) baking (russet) potatoes

1 tablespoon(s) olive oil

3/4 teaspoon(s) kosher salt

1/4 teaspoon(s) coarsely ground black pepper

Directions

1. Preheat oven to 450 degrees F. Scrub potatoes well; pat dry with paper towels .


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2. With knife, cut potatoes lengthwise into 1/2-inch-thick slices, then cut sliceslengthwise into 1/2-inch-wide sticks.

3. Evenly spray two 15 1/2" by 10 1/2" jelly-roll pans with nonstick cooking spray. Inone pan, carefully toss all potato sticks with olive oil, 3/4 teaspoon kosher salt,and 1/4 teaspoon coarsely ground black pepper. Transfer half of potatoes to

second jelly-roll pan.

4. Bake potatoes on two oven racks 30 to 35 minutes or until browned and crispy

, rotating pans between upper and lower racks and stirring potatoes oncehalfway through cooking.

Antipasto Platter

2/3 container(s) (8-ounce) hummus

5 1/3 ounce(s) smoked mozzarella cheese, thickly sliced

2 2/3 ounce(s) thinly sliced salami

1 1/3 bunch(es) radishes with tops, trimmed

2/3 small bulb fennel, cut into thin wedges

1 1/3 large carrots, sliced diagonally

1/3 cup(s) mixed olives

Breadsticks and/or your favorite crackers

Directions

1. Spoon hummus into serving bowl. Arrange hummus and remaining ingredientson large tray or cutting board.

Oven-Fried Chicken Tenders with Five-Spice BBQ Sauce

3/4 cup(s) panko (Japanese-style bread crumbs)

2 tablespoon(s) sesame seeds

1 large egg white


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1 teaspoon(s) Chinese five-spice powder


1 pound(s) chicken-breast tenders


1 small onion, chopped

1/2 cup(s) ketchup

1 tablespoon(s) brown sugar

1 1/2 teaspoon(s) cider vinegar

1 1/2 teaspoon(s) Worcestershire sauce

Directions

1. Preheat oven to 475 degrees F. In 10-inch skillet , toast bread crumbs andsesame seeds over high heat about 5 minutes or until golden, stirring frequently.Transfer crumb mixture to plate.

2. In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spicepowder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb

mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutesor until they lose their pink color throughout. Do not turn tenders over.

3. Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion andcook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat;

stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spicepowder. Pour sauce into small bowl; serve with tenders

Parmesan Pita Crisps


3/4 teaspoon(s) ground cumin

1/4 teaspoon(s) ground red pepper

5 whole(s) (5 to 6 inch) whole wheat or white pitas with pockets

1/2 cup(s) coarsely grated Parmesan cheese


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Rooms and Recipes

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