19 cool and toss Recipes

sugar, cinnamon, center slices king s hawaiian sweet bread, butter, melted, sliced strawberries, cool whip, thawed, strawberries to garnish

olive oil, red wine vinegar, sugar, salt (or more to taste), pepper, chopped cilantro, fresh corn, cooked and cooled, tomatoes, seeded and diced, cucumbers, seeded and diced, diced red onion (optional)

cooked couscous, prepared with chicken broth, garbanzo beans, drained and rinsed, corn, drained and rinsed, black-eyed peas, drained and rinsed, tomato, chopped, green onions, chopped, italian salad dressing

cucumber, peeled and sliced, ripe fresh tomatoes, chopped, balsamic vinegar, olive oil, salt and pepper to taste

sour cream, scallions, finely chopped, lemon juice, ripe avocados, cut in half and chopped, mayonnaise, chopped fresh cilantro leaves, sour cream, organic chickpeas, drained, juice of 1 lemon, light tahini paste, light olive oil, plus extra for drizzling, garlic clove, peeled and crushed, boiling water, sea salt , to taste, very ripe tomatoes, scallion, finely chopped, garlic clove, peeled and crushed (optional), extra virgin olive oil, chopped fresh basil leaves, tomato ketchup, a little ground black pepper , to taste, carrot sticks, cucumber sticks, red bell pepper sticks, celery sticks, tomatoes, blanched sugar snap peas or asparagus (cover with boiling water for 2 minutes, then drain under cold running water), radishes, breadsticks , small or large, tortilla chips ( cool flavor or the blue corn variety), beet , carrot, and parsnip vegetable chips, oat crackers or mini rice cakes, toasted pita bread sliced into strips, bagel chips (slice 2 organic bagels widthwise into 4 thin slices. brush with olive oil, and then bake at 150of for 10 minutes. break into pieces), tortilla chips (cut 1 large tortilla into 8 slices. place on a baking sheet and cook at 350of for 10 minutes.), sweet potato wedges (peel and cut 2 lbs sweet potatoes into wedges. place them in a roasting pan, toss in a tbsp of olive oil, and sprinkle with a tsp of paprika. cook for 35-40 minutes at 400of, turning a few times. these are great with the sour cream dip.)

all-purpose flour, active dry yeast, milk, sugar, unsalted butter, salt, eggs, lightly beaten, unsalted butter, melted and cooled, sugar, ground cinnamon, raisins (optional), chopped apples (optional), nutmeg , toss with the, lemon , juice of (and some of the sugar or cinnamon mix,place in a strainer over a bowl,reserve juices for icing) (optional), cocoa powder, mixed in with the sugar (optional), chocolate chip (optional), cinnamon bark (optional), powdered sugar , sifted, pure vanilla extract, cream (etc.) or 2 tbsp juice (etc.) or 2 tbsp half-and-half (etc.) or 2 tbsp milk (etc.) or 2 tbsp coffee (etc.) or 2 tbsp your favorite liqueur (etc.), chopped chocolate, melted (optional)

you will need a very large crock , glass or enamel container, heavy duty plastic bucket or even wood, all must be totally clean, put through a dishwasher or clean with the hottest water if you can), minimum of 2 heads of cabbage ( about a total of 5 lbs ), may be regular or savoy or 1 part red cabbage to 3 parts green, kosher , or sea salt, or use salt which has no additives, no anti caking, no iodine etc., not table salt which causes a soft and limp outcome, sometimes pickling or canning salt will change taste and texture too, i simply use kosher salt, some tips here to prevent problems ( molds and yeasts ) with your sauerkraut, never use aluminum utensils, absolute cleanliness is necessary for a healthy brew, prepare the cabbage , remove and discard the outer leaves., wash and drain and then cut the cabbages into halves or quarters while removing the core in the process., step 1), shred cabbage - may use food processor for speed and ease., if you shred by hand , make sure the shreds are no thicker than a nickel or dime, step 2), mix, with wooden spoon or very clean hands, 5 lb of shredded cabbage with 4 tbsp of kosher salt and toss and mix thoroughly until kosher salt dissolves, you can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 tbsp. salt.), step 3), when juice starts to form on cabbage from tossing - pack the cabbage firmly and evenly into a clean crock, glass or enamel container., press firmly to encourage juice formation ., fill the utensil no closer than 5 inches from the top ., step 4), make sure juice covers the cabbage completely! (this does not always happen unless the cabbage is fresh from the garden ), may need to prepare additional brine by putting 1 1/2 tbsp of kosher salt into 1 quart of boiling water., dissolve salt and cool brine to room temperature before adding to the pot of cabbage., step 5), once cabbage is immersed in brine water , place a large food grade, plastic bag filled with brine water and lay on top if cabbage..., i use 2 large bags, 1 inside the other - sometimes a 2 gallon freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess), cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds, step 6), now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place., do not remove this until fermenting is complete, step 7), put in an area where the temperature will not be above 75 degrees. fermentation will begin within a day , depending upon the room temperature., step 8), if room temperature is 75 degrees allow 3 weeks for fermentation., if temperature is 70 degrees allow 4 weeks ., if temperature is 65 degrees allow 5 weeks ., if temperature is 60 degrees allow 6 weeks ., step 9), once fermented taste to see if your required tartness exists., tartness will weaken as you process in canning ( cooking ) so make sure it is a wee bit more tart than you like, be eaten immediately if you desire

white tuna , packed in water, drained, mayonnaise, fresh basil, chopped, balsamic vinegar, roasted peppers, skinned and chopped, pasta , cooked al dente, drained and cooled, tossed with, oil , to prevent sticking, plain yogurt, parsley, chopped, fresh oregano , to taste, sugar, red onion, chopped, celery, chopped

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.

cake scraps and crumbs, simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room temperature), sherry or orange flavored liqueur, vanilla pastry cream , recipe follows, brown sugar whipped cream , recipe follows, nuts ground with 1/2 cup sugar, strawberries , cut up tossed with 1/4 of cup sugar, whole , 2%, or 1% fat milk, vanilla bean split lengthwise, egg yolks, granulated sugar, cornstarch, unsalted butter, chilled heavy cream, light brown sugar

chopped, cooked chicken , tossed with bbq sauce until coated, handful of lettuce leave mix (iceberg, carrots and red cabbage), thawed frozen corn, diced red onion or scallions, several grape tomatoes, cheddar jack cheese, fried corn tortillas cut into strips (cut fresh corn tortillas into strips and fry them in vegetable oil till crisp, drain then cool), dressing, mix 1/2 bbq sauce with 1/2 marzetti s ranch dressing, bob evans wildfire barbecue sauce

acorn squash, halved and cleaned, olive oil, salt, fresh ground black pepper, italian sausage, casing removed and cut into 1/2 inch pieces, sliced red onion, basic tomato sauce , recipe follows, rigatoni pasta , cooked until tender, tossed in olive oil and cooled, mozzarella cheese, cut into 1/2 inch cubes, chopped fresh parsley leaves, olive oil, chopped onion, chopped garlic, salt, white pepper, chopped peeled tomatoes with juice, chopped fresh basil, chicken stock, black pepper, sugar

almond joy brownies mix in a jar, granulated sugar, cocoa powder (wipe jar after this layer), flaked coconut , sprinkled with 1 tsp, almond extract and tossed to blend, coarsely chopped whole almonds, flour mixed with 1 tsp baking powder, salt, layer ingredients in serving given in a 1-quart wide-mouth canning jar. press each layer firmly in place before adding next ingredient ., attach the following instructions on a gift tag, almond joy brownies, makes 2 dozen brownies ., empty jar of brownie mix into large mixing bowl. use your hands to thoroughly blend mix., add, butter or margarine (not diet), melted, eggs, slightly beaten, mix until completely blended. spread batter in a sprayed 9 x 13-inch baking pan. bake at 350 degrees f for 30 minutes., cool completely in pan , then cut into 2-inch squares.

white lily flour, kosher salt, unsalted butter, chilled and cut into 1-inch cubes, whole milk, cold, extra-virgin olive oil, yellow onions , cut in 1/2 through the root and sliced into 1/8-inch-thick slices, kosher salt, freshly ground pepper, dry sherry , optional, anchovies , packed in salt and rinsed in cool water, broken into 1/4-inch pieces, red or yellow cherry tomatoes , tossed in 1 tsp olive oil, assorted pitted black olives (saracene, kalamata, or nicoise), whole thyme sprigs, fluted ring with a removable bottom, or a 12-inch flan ring, baking stone (optional)

freshly squeezed tangerine juice, tangerines, coarsely chopped fresh tarragon leaves, egg yolk, salt and freshly ground black pepper, pure olive oil, plus more for tossing with and brushing on asparagus, asparagus, about 2 lb total, trimmed and cooked for 2 minutes in boiling salted water, then cooled, curls tangerine zest, fresh or candied, coarsely chopped toasted hazelnuts or pine nuts, optional

acorn squash, halved and cleaned, olive oil, salt, freshly ground black pepper, italian sausage, casing removed and cut into 1/2-inch pieces, sliced red onion, basic tomato sauce , recipe follows, rigatoni pasta , cooked until tender, tossed in olive oil and cooled, mozzarella, cut into 1/2-inch cubes, chopped fresh parsley leaves, olive oil, chopped onion, chopped garlic, salt, white pepper, chopped, peeled tomatoes with juice, chopped fresh basil, chicken stock, black pepper, sugar