Food To Dish

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FTD Take-away Pizza Pretzel Bread

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FTD Take-away – You can make your own pizza pretzel bread by rolling pizza dough into a two foot-long 3/4 inch roll and twisting it into a pretzel-like shape. Top with coarse sea salt and cook at 400 degrees in a convection oven for about 12 minutes (cooking times vary based upon the dough and oven) until slightly brown on the outside. Serve with your own garlic butter which you can easily prepare by adding crushed garlic and fresh herbs to room temp salted butter. Chill slightly before serving so you can scoop out a teaspoon or two for the perfect presentation. Easy, impressive, and just plain fun to eat at your next picnic or pasta dinner!

FTD Take-away Octopus Salad

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FTD Take-away
Anyone who is a bit adventurous can make their own warm octopus salad.  The trick is a quick sauté in olive oil of thinly sliced fresh octopus with par-boiled peanut size potato bits, cherry tomatoes, and lots of chopped parsley. A dash of lemon juice and a touch of salt finishes the dish.  Give it a try someday.  Ciao!

Salt Vinegar Potatoes

1 lb potatoes cut ¼ inch thick lengthwise
2 cups white vinegar
2 tablespoons extra-virgin olive oil
Coarse Sea Salt, Fresh Ground Pepper

Bring potatoes and vinegar to a boil in a medium saucepan. Vinegar should cover the potatoes. Reduce heat to simmer until just fork tender (about 5 minutes). Let potatoes cool in vinegar for 30 minutes. Drain well and toss with olive oil, salt & pepper.
Grill the slices on a barbecue or in the oven on a rack for about 5 minutes per side. Sprinkle with salt before serving.

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Cucumber Yogurt Pepper Cups

Refreshing As a Side Sauce Or Unusual Salad

4 Green Peppers (make sure they’ll stand upright)
1 Cucumber, peeled and diced
Fresh Mint – Handful, Sheared
½ Tsp Salt
1 Large Container of Plain Natural Russian Yogurt

Carve the tops off of each pepper, as you would a jack-o-lantern on Halloween. Deseed and wash. Set aside. Mix cucumber, and salt in bowl. Fill green peppers with sauce. Place top back on peppers and refrigerate for one hour or more.

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Maple Nutmeg Mandarin Carrots

An Unusual Easy Surprise

1 pkg Fresh Peeled Baby Carrots
2 Tblsp Maple Syrup
1 Tblsp Butter
¼ Tsp Nutmeg
Dash of Salt

Optional Twist – 1 Small Can of Mandarin Oranges

Steam the carrots until just tender. Drain. Toss hot carrots in maple syrup, butter, and nutmeg. Add a dash of salt, if necessary. As a traditional side dish, serve as is. For a unique flavorful twist, add 1 small can of mandarin oranges. Heat til warm. Serve.

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Garlic Chili Green Beans

A Quick Spicy Side Dish

1 ½ to 2lbs Fresh Green Beans
Garlic Chili Sauce

Wash and prep the grean beans. Lightly steam on the stove top in a small cooking pot. Drain. Return to the pot and toss with 1 tsp of garlic chili sauce. Cook over low heat for an additional two or three minutes. Serve.

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Horseradish Bleu Mashed Potatoes

Rich, Creamy, And Delicious

5 Medium Potatoes
½ Tsp Salt
2 Tbsp Butter
½ Cup Sour Cream
¼ Cup Crumbled Bleu Cheese
1 Tbsp Horseradish
2 Tsp Mince Parsley
Freshly Ground Pepper

Peel and quarter the potatoes. Cook in boiling salted water until tender. Drain. Mash, adding butter, pepper, sour cream, bleu cheese, horseradish, and minced parsley. Serve topped with a small dollop of sour cream and a sprig of parsley.

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Cranberry Saffron Basmati Rice With Almonds

An Absolutely Delicious And Colorful Side Dish

2 Cups Basmati Rice
½ Tsp Saffron Threads
1 Tsp Sugar
½ Cup Dried Cranberries
¼ Cup Silvered Almonds
4 Tblsp Butter
Salt

Rinse two cups of basmati rice well. Place into a large dutch oven or cooking pot. Cover with water to about 4 inches above the rice and add about 2 tsps of salt. Bring to a boil on the stove top over medium heat. Cook, uncovered, until the rice is tender. About 15-20 minutes. Drain through a calendar or strainer and set aside.

Grind the saffron threads with the sugar in a mortar & pestle until fine. Return the empty cooking pot to the stove top. Add ¼ cup of water, ground saffron/sugar, 4 tblsps of butter to the pot and bring to a boil. Return the rice to the pot and mix with the saffron mixture until bright yellow and even in color. Add the cranberries and slivered almonds and heat on low until hot enough to serve.

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Basque Bacon Wrapped Tournedos With Stilton Garnish

4 Filet Mignon Steaks, 1 ½ to 2 inches thick
Basque Marinade
Uncooked Bacon Slices
Garlic Salt

Place the filets in a large zip lock bag. Pour in approximately ½ cup of Basque Marinade. Close the bag, removing as much air as possible. Marinate for 20-30 minutes. Remove the steaks from the bag and wrap a slice of bacon all the way around the sides of the filets. You may need more than one slice of bacon to wrap the entire filet. Secure with tooth-picks. Dust the filets lightly with garlic salt, just prior to grilling or broiling to taste. Serve with a touch of crumbled Stilton Cheese as garnish.

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Hot Mango Pork Tenderloin

A Simple Twist On An American Classic

1 3-4lb Pork Tenderloin
Olive Oil
Paprika
Salt
Pepper
Hot Mango Chutney

Brown the pork tenderloin in olive oil in an oven-safe pan or cast-iron skillet. Dust the pork tenderloin with paprika, salt, and pepper. Brown it on all sides in an oven-safe fry pan or cast iron skillet on the stove top with a little olive oil. Move the pan to a preheated oven at 375 degrees and roast for approximately 20 minutes or until done. Let sit for 5 minutes. Carve the roast into small medallions. Fan the medallions onto a serving plate and spoon a small amount of chutney down the center.

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