Archive for November, 2008

Stephanie Allen's November Cooking Tips

Thursday, November 20th, 2008

Dream Dinners founder Stephanie Allen has posted another set of her Chef Touched Tips on her blog:

Fiesta Fajita Shredded Beef
Completing the beef, tortillas, sour cream and salsa, we added a salad with corn, black beans, and diced tomatoes. I took the left overs home and made a delicious easy taco soup!

Soy Glazed Salmon
I love using lite soy sauce, it has all the flavor and 1/2 the sodium. We always use lite soy sauce at Dream Dinners. This was very flavorfull and then I added 1/2 tsp red pepper flakes, just to take it up a notch! I only cook as much salmon at a time as we need. Vern and I ate 2 pieces, so I only thawed 2. I soaked them in a bath of barely warm water for 20 min to defrost. Easy!

Traditional Tender Pork Paprika
Dream Dinners partnered with Everyday Foods to create this recipe for you. I made mine at home in my pressure cooker. Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling. If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes. For a really tender delicious dinner.

To view all of the tips, visit stephanieallen.wordpress.com.

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Old Fashioned Double Chocolate Fudge Recipe

Friday, November 7th, 2008

This isn’t a Dream Dinners recipe, but I thought it looked delicious. If you’ve tried this recipe before, please share how it tasted.

Ingredients
3 tablespoons plus 1 teaspoon butter
1 1/2 cups sugar
1/2 cup light brown sugar
3/4 cup half-and-half
2 ounces milk chocolate, chopped
2 ounces dark chocolate, chopped
1 teaspoon light cornsyrup
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts, toasted

Directions
Line an 8 by 8 by 2-inch square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter. Combine the sugars, half-and-half, chocolates and corn syrup in the saucepan. Place over medium heat and cook until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage, (234 degrees F), about 10 minutes.

Remove from the heat and add the remaining butter and vanilla. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts and continue to beat the mixture for about 10 minutes, or until very thick and looses shine. Spread the mixture in the prepared pan. Let the mixture set completely, preferably overnight. Carefully lift the foil from the pan and cut the fudge into individual squares.

Reciped copied from foodnetwork.com.

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What's Cooking at DD Poll Results

Wednesday, November 5th, 2008

The results from our What’s Cooking at DD content poll are in! It looks like most people want to see more recipes and nutritional information.

What’s Cooking will continue to be a one-stop shop for your Dream Dinners nutritional information, and will work very hard to try to bring you as many recipes as we can for Dream Dinners sides or specials.

If you have your own recipe that you would like to share, or want to share cooking or assembly tips, or anything else you think other people could benefit from, please don’t hesitate to email us.

Complete Poll Results
Q: What type of information would you like to see on What’s Cooking @ DD?
Recipes
9 (75%)
Nutritional Information
7 (58%)
Store Announcements
1 (8%)
Dream Dinners News
0 (0%)
Cooking Instructions
3 (25%)
Store Discounts/Specials
2 (16%)

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