SPARK MY INTEREST

I like Rachael Ray. One thing I love about her dishes is that it’s not time consuming when you make them. The Saffron Scallops are pretty good. This was the first time I worked with scallops.
This dish is easy to make, but its gorgeous color and mouth-watering flavors really make it look impressive.
Ingredients:6 tablespoons butter1 shallot, finely chopped1 mango, chopped (about 1 cup)½ cup white wine¼ teaspoon saffron threadsGrated peel and juice of ½ limePinch crushed red pepperSalt1-¼ pounds sea scallopsSnipped chives, for garnish In a medium skillet, melt 2 tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for 2 minutes more. Add the wine and saffron and simmer to reduce, about 1 minute. Remove from the heat.  Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and ¼ cup water. Season to taste with salt; set aside. In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with the remaining butter and scallops. Transfer to a plate. Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.
Sep 9

I like Rachael Ray. One thing I love about her dishes is that it’s not time consuming when you make them. The Saffron Scallops are pretty good. This was the first time I worked with scallops.

This dish is easy to make, but its gorgeous color and mouth-watering flavors really make it look impressive.

Ingredients:

6 tablespoons butter
1 shallot, finely chopped
1 mango, chopped (about 1 cup)
½ cup white wine
¼ teaspoon saffron threads
Grated peel and juice of ½ lime
Pinch crushed red pepper
Salt
1-¼ pounds sea scallops
Snipped chives, for garnish


In a medium skillet, melt 2 tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for 2 minutes more. Add the wine and saffron and simmer to reduce, about 1 minute. Remove from the heat.
Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and ¼ cup water. Season to taste with salt; set aside.
In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with the remaining butter and scallops. Transfer to a plate.
Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.

02.13.10 (I also made Lasagna but I forgot to take pictures)
Oreo & Fudge Ice Cream Cake 
Ingredients:
1/2 cup hot fudge ice cream topping, warmed
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8   OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Direction:
 
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.
Feb 14

02.13.10 (I also made Lasagna but I forgot to take pictures)

Oreo & Fudge Ice Cream Cake

Ingredients:

Direction:

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.