Chef Creations

QUICK AND EASY SPINACH PIE

Serves 4-6 2 10-ounce packages chopped spinach, thawed, drained and squeezed dry3 -4 green onions, chopped4 eggs, lightly beaten1/2 cup cottage cheese 1 4-ounce container crumbled feta cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1 teaspoon dill 10 sheets phyllo dough, thawed CRISCO Butter Flavor* No-Stick Cooking Spray Preheat oven to 350 degrees. Spray an 8×8 baking dish with Crisco No Stick Cooking Spray. In a medium bowl, stir together first 9 ingredients. Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with Crisco Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer. Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6...

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SPICY BUTTERMILK BATTERED FRIED CHICKEN

Serves 4Prep time: 15 minutes Cook time: 30 minutes (plus 2 to 24 hours marinating time) 2 cups buttermilk 3 teaspoons red pepper sauce1 3-4 pound chicken cut into 8 pieces, rinsed and patted dry2 -1/2 cups flour 1 tablespoon dried oregano 1 tablespoon garlic powder1 teaspoon paprika 1 teaspoon cayenne pepper 1 tablespoon salt 1 teaspoon freshly ground pepper CRISCO Canola Oil as neededIn a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24. In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well coated. Dip chicken in the buttermilk, then coat again in flour mixture. In a large heavy skillet, pour Crisco Pure Canola Oil to a depth of 1 inch. Heat the oil to 350°. (Use a deep fryer thermometer to measure the temperature.) Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes; turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes, or until chicken is evenly golden brown and crisp. Carefully remove cooked chicken from pan. Place on a paper towel lined plate to drain. Serve warm or at room...

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MASHED POTATOES

by Mama DipMakes 6 to 8 servings 2 pounds white potatoes 3/4 stick butter or margarine, cut into pieces3/4 cup milk (maybe less)Salt to tasteWash and peel the potatoes, then cut into quarters. Put the potatoes into a pot, cover with water, and boil until tender, about 20 minutes.Drain. Add the butter and mash the potatoes well, using a potato masher. With a wire whisk or electric mixer, add the milk, a little at a time, until the potatoes are as soft as you like. From MAMA DIP’S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher’s website at...

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PUMPKIN SOUP IN PUMPKIN BOWLS

Makes 6 servings 6 small pumpkins 4 tablespoons Crisco Pure Canola Oil 3 -4 cloves minced garlic 1 cup chopped onion 1/3 cup chopped celery 1 quart chicken or vegetable broth 1 16- to 17-ounce can unsweetened pumpkin 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/2 cup apple juice Salt and pepper to taste Optional GarnishSour Cream Finely chopped chives Cut the tops off of the 6 small pumpkins and set the tops aside. Hollow out the pumpkins, taking care not to puncture the skin. Slice a very small amount off the bottom of each pumpkin, so they won’t tip. If you do not want to serve the soup in pumpkins, skip this step; soup bowls are fine.Heat the Crisco Pure Canola Oil over medium heat in a large saucepan. Add the garlic, onion, and celery, and cook until tender. Add the broth, pumpkin, ginger, and nutmeg and bring to a boil. Lower the heat and simmer for about 20 minutes. Allow to cool. Season with salt and pepper to taste.In a food processor or blender, puree the soup until smooth. Return to the pot and add the apple juice and simmer for about 2-3 minutes. Place each pumpkin on a serving plate and fill about 3/4 to the top of each. Garnish with a dollop of sour cream and a sprinkling of chives. Place the tops on the pumpkins and...

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STEAK WITH BALSAMIC VINEGAR

Serves 4Prep time: 10 minutesCook time: 8-10 minutes 2 strip steaks, 2 inches or more thick3 tablespoons Crisco Pure Canola Oil 10 peeled garlic cloves, left whole and crushed3 tablespoons Balsamic vinegar Salt and pepper to taste 4 sprigs rosemary Heat a large, heavy skillet until very hot. Brush the steaks on all sides with a little Crisco Pure Canola Oil; season with salt and pepper on all sides.Sear the meat quickly on all sides; do not cook beyond rare. Remove to a plate, let cool, and refrigerate. Reserve skillet. When ready to serve, slice the steaks width-wise at an angle into about 1/2-inch slices.Heat 3 tablespoons Crisco Pure Canola Oil over medium heat in the same skillet, and add the garlic cloves.Cook until the garlic is golden; do not allow to brown. Raise the heat to medium-high. Add the sliced steak and the Balsamic vinegar.Cook for about 1 minute or until done to your liking, turning frequently. Season with salt and pepper to taste.Serve topped with the pan sauce and garnished with rosemary...

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MISSISSIPPI MUD CAKE

Serves 14-16Prep time: 25 minutesBake time: 40 minutes 1 cup CRISCO Butter Flavor Shortening 2 cups granulated sugar 1-1/2 teaspoons vanilla extract 4 large eggs, beaten with the vanilla extract1-1/2 cups all-purpose flour 1/3 cup cocoa powder1/4 teaspoon salt 1 cup chopped pecans CRISCO No-Stick Cooking Spray 1 cup miniature marshmallows Frosting:3/4 cup CRISCO Butter Flavor Shortening 1 pound confectioners sugar 1/3 cup cocoa powder1/3 cup evaporated milk 1-1/2 teaspoons vanilla extract 1 cup chopped pecans Heat the oven to 350Ôæ∫ F.In a large bowl, cream together 1 cup Crisco Butter Flavor Shortening and sugar until it is light and fluffy. Add the egg and vanilla mixture and beat well to combine. In a medium bowl, sift the flour, cocoa powder, and salt; stir with a fork to combine well. Stir into the creamed mixture to combine well. Fold in the pecans.Spray a 9×13-inch baking pan with the Crisco Cooking Spray. Pour in the batter and bake for about 30 minutes. Remove the cake from the oven and sprinkle the marshmallows evenly over the hot cake. Return to the oven and bake for about 10 more minutes, until the marshmallows are melted. Remove the cake from the oven and place on a wire cooling rack.To make the frosting:In a 2-quart saucepan, heat 3/4 cup Crisco Butter Flavor Shortening over medium heat. Add the sugar and cocoa; stir constantly until smooth. Stir in the evaporated milk, vanilla, and pecans. Stir until well combined. Pour the mixture over the cake and allow to cool completely before serving, about 3 hours. Can be made a day ahead....

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