Thursday, May 31, 2012

BLT Pasta



Directions:

Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.
Recipe shared from: http://www.foodnetwork.com/recipes-and-cooking/things-to-make-with-bacon/pictures/index.html

Potato-Leek Soup With Bacon





Ingredients:

2 tablespoons unsalted butter

1/2 teaspoon smoked paprika

1 1/2 cups cubed crusty bread

4 slices bacon, chopped

2 large leeks, white and light green parts only, thinly sliced

2 cloves garlic, chopped

4 cups low-sodium chicken broth

2 medium russet potatoes, peeled and cut into 1/2-inch pieces

Kosher salt and freshly ground pepper

1/2 cup heavy cream

1 1/2 cups frozen peas (do not thaw)

1/4 cup chopped fresh parsley

Directions:

Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-leek-soup-with-bacon-recipe/index.html

Vegetable Fried Rice with Bacon



Ingredients:

1 tablespoon vegetable oil
1/4 pound thick-cut bacon, cut into 1/4-inch pieces
3/4 teaspoon sugar
2 1/4 teaspoons soy sauce
3 cloves garlic, thinly sliced
1 2-inch piece ginger, peeled and minced
1/4 to 1/2 teaspoon red pepper flakes
1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
5 cups cooked long-grain white rice
1/4 cup low-sodium chicken broth
4 large eggs
1 bunch watercress, stems removed
Spicy mustard or chili sauce, for serving (optional)

Directions:

Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.

Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-fried-rice-with-bacon-recipe/index.html

Dressed-Up Bacon Mac and Cheese




Ingredients:

Unsalted butter, for greasing
8 ounces macaroni
2 1/2 cups cold milk
4 ounces provolone cheese, coarsely grated
4 ounces aged Asiago cheese, coarsely grated
2 large eggs
2 scallions, white and green parts, chopped
3 slices white sandwich bread, torn into small pieces
3 strips bacon
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
Kosher salt

Directions:

Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.

Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.

Recipe shared from: http://www.foodnetwork.com/recipes/dressed-up-bacon-mac-and-cheese-recipe/index.html

Peanut Butter-Chocolate Chip-Bacon Cookies



Ingredients:

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
Pinch of chipotle or ancho chile powder
1/4 teaspoon kosher salt
5 strips bacon (1/3 pound)
4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup roughly chopped honey- roasted peanuts
1/3 cup bittersweet or semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.

Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-chocolate-chip-bacon-cookies-recipe/index.html 

Grilled Corn, Bacon and Chile Crostini




Ingredients:

2 ears corn, shucked
Extra-virgin olive oil, for brushing and drizzling
Kosher salt
4 strips bacon, julienned
2 Fresno chile peppers, cut into thin rounds
3 to 4 tablespoons red wine vinegar
4 scallions, thinly sliced on the bias
6 thick slices baguette
2 cloves garlic

Directions:

Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.

Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.

Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.

Recipe shared from: http://www.foodnetwork.com/recipes/anne-burrell/grilled-corn-bacon-and-chile-crostini-recipe/index.html

Slow-Cooker Spinach Dip

Ingredients:

1 cup grated smoked mozzarella
1/2 cup grated parmesan
8 ounces cream cheese
1 minced garlic clove
1 box thawed frozen spinach
1 jar artichoke hearts
salt and pepper 

Directions:
Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Recipe shared from: 
http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-spinach-dip-recipe/index.html 

Roasted Garlic Bacon Dip



Ingredients:

2 heads garlic
olive oil
1 1/2 cups sour cream
3/4 cup mayonnaise
2 tbsp chives and scallions, chopped
1/2-1 tsp Worcestershire sauce
salt and pepper
6 slices chopped crisp bacon

Directions:

Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes.  
Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper. Add 6 slices chopped crisp bacon.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-garlic-bacon-dip-recipe/index.html

Bacon Ravioli With Mushrooms



Ingredients:

For the dough:
4 cups all-purpose flour, plus more for dusting
6 large eggs, beaten
Cornmeal, for dusting

For the filling:
3 leeks, halved and sliced
8 slices thick-cut bacon, roughly chopped
4 carrots, cut into 1-inch pieces
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 3/4 cups chopped fresh parsley
1/3 cup ricotta cheese
3 ounces gruyere cheese, finely grated
2 large egg yolks

For the sauce:
5 tablespoons unsalted butter
1 pound assorted wild mushrooms, sliced
Kosher salt
4 scallions, minced
1 clove garlic, minced
2 pints grape or cherry tomatoes, halved
4 fresh basil leaves, chopped
2 tablespoons chopped fresh parsley
Freshly ground pepper

Directions:

Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs andpulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap inplastic wrap and set aside 30 minutes at room temperature.

Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.

Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.

Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.

Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.

Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.

Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-ravioli-with-mushrooms-recipe/index.html 

Spinach Lasagna With Mushroom Ragu



Ingredients:

For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley

For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles

Directions:

Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.

Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.

Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)

Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.

Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.

Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe/index.html

Skillet Lasagna


Ingredients:

1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more forgarnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced

Directions:

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-lasagna-recipe/index.html

Lasagna Bolognese




Ingredients:

For the Ragu:
1 cup dried porcini mushrooms
10 ounces white button mushrooms
2 carrots, cut into 4 pieces
2 stalks celery, cut into 4 pieces
2 cloves garlic
1 cup fresh parsley
1 6-ounce piece prosciutto, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 pound ground beef chuck
1 pound ground pork
2 cups dry white wine
4 tablespoons unsalted butter
1 large onion, chopped
1 teaspoon chopped fresh rosemary
2 bay leaves
Kosher salt
5 tablespoons tomato paste
1/2 cup cognac or brandy
1 28-ounce can whole San Marzano tomatoes

For the Bechamel:
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons grated nutmeg
Kosher salt and freshly ground pepper
6 cups whole milk
For the Lasagna:
Kosher salt
1 1/2 pounds fresh lasagna sheets
2 tablespoons unsalted butter, softened
3/4 pound parmesan, grated (2 to 3 cups)
1 pound fresh mozzarella or fontina, grated (4 to 5 cups)

Directions:

Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.

Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.

Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.

Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.

Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.

Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.

Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.

Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.

Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/lasagna-bolognese-recipe2/index.html

Wednesday, May 30, 2012

Peanut Butter Cookie Candy Bars (Gluten Free)


Ingredients:

Cookie Base:
1 box Betty Crocker® Gluten Free chocolate chip cookie mix
Butter,gluten-free vanilla and egg called for on cookie mix box

Filling:
1/3 cup light corn syrup
3 tablespoons butter, softened
tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons gluten-free vanilla
Dash salt
3 1/2 cups gluten-free powdered sugar

Caramel Layer:
1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups dry-roasted peanuts

Topping:
1 bag (11.5 oz) milk chocolate chips (2 cups)

Directions:

Heat oven to 350°F. Make cookie dough as directed on box, using butter, vanilla and egg. In ungreased 13x9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.

In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base.

In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

Recipe shared from:  http://www.bettycrocker.com/recipes/peanut-butter-cookie-candy-bars/1857648e-8c3f-497e-ade3-42b7c9991769 

Barbecue Chicken Pizza



Ingredients:

3 3/4 cups flour
1 1/2 teaspoons salt
1 1/3 cups warm water
1 tablespoon sugar
1 packet yeast
3 tablespoons olive oil
1 pound cooked chicken
1/4-1/3 cup barbecue sauce
1/4  cup scallions, chopped
1/4 cup pickled jalapenos
3/4-1 cup cheddar, shredded

Directions:

Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

Stretch dough into two thin 9-inch rounds.  Stretch dough into a 15-by-9-inch rectangle. Top with cooked chicken, 1/4 cup barbecue sauce, scallions, pickled jalapeños and 1 cup shredded cheddar. Bake until golden.
How to make a pizza:

Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.

Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.

Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.

Recipe shared from: http://www.foodnetwork.com/recipes-and-cooking/easy-pizzas/pictures/index.html

Margherita Pizza


Ingredients:

3 3/4 cups flour
1 1/2 teaspoons salt
1 1/3 cups warm water
1 tablespoon sugar
1 packet yeast
3 tablespoons olive oil
1/2 cup crushed San Marzano tomatoes
dried oregano
salt and pepper
olive oil
1/2 pound diced mozzarella
basil, torn into pieces

Directions:

Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

How to make a pizza:

Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.

Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.

Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.


Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/margherita-pizza-recipe/index.html


Grilled Shrimp Pizza




Ingredients:

3/4 pound medium shrimp, peeled and deveined
1 red onion, sliced into rounds
1/4 cup extra-virgin olive oil, plus more for brushing
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 pound prepared pizza dough, at room temperature
1 cup cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Directions:

Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.

Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.

Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.

Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.

Recipe shared from: http://www.foodnetwork.com/recipes/grilled-shrimp-pizza-recipe/index.html

Grilled Chicken Taco Pizzas



Ingredients:

For the Taco Seasoning:
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

For the Pizzas:
1/4 cup canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 16-ounce tube pizza dough
All-purpose flour, for dusting
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 avocado
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon diced red onion
Kosher salt and freshly ground black pepper
1 cup fresh salsa
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Directions:

Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.

Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.

Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Recipe shared from:  http://www.foodnetwork.com/recipes/aaron-mccargo-jr/grilled-chicken-taco-pizzas-recipe/index.html 

Swedish Pancakes



Ingredients:

8 tablespoons unsalted butter
1 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, maple syrup and fresh fruit, for garnish

Directions:

Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.

Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/swedish-pancakes-recipe/index.html

Jalapeno-Cornmeal Pancakes with Marmalade & Scallion Bacon



Ingredients:


For the Toppings:
8 strips thick-cut bacon
1 12-ounce jar orange marmalade
1/3 to 1/2 cup orange juice
2 scallions, chopped
1 jalapeno pepper, seeded and chopped

For the Pancakes:
1/2 cup blue cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 cup milk
2 tablespoons canola oil, plus more for the griddle
2 tablespoons finely diced seeded jalapeno pepper
2 tablespoons grated parmesan cheese
2 scallions, chopped

Directions:

Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.

Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.

Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.

Recipe shared from: http://www.foodnetwork.com/recipes/jalapeno-cornmeal-pancakes-recipe/index.html 

Tuesday, May 29, 2012

Fabulous Fruit Bars


Ingredients:

Base:
2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs

Filling:
1can (21 oz) cherry pie filling

Topping:
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract

Directions:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.

Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.

Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.

In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature
.

Recipe shared from: http://www.bettycrocker.com/recipes/fabulous-fruit-bars/6941a87f-5bf2-4a15-abc0-5f3f06eaacc0

Lemon Creme Bars



Ingredients:

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/4 cup lemon juice

Directions:

Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.

In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.

In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/lemon-creme-bars/1435b0e7-210f-47f1-9be9-b9c7a0ca3d83 

Black Forest Dream Bars



Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
1 egg
1-21 oz can cherry pie filling
2-8 oz packages cream cheese, softened
1/2 cup sugar
1-8 oz container frozen whipped topping, thawed

Directions:

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.

Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
4Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Recipe shared from: www.bettycrocker.com

Chocolate-Peanut Butter Dream Bars


Ingredients:

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
1 egg

Filling:

1 package (8 oz) cream cheese, softened
1/4 cup sugar1container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped
Topping1/4cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts

Directions:

Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.

In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.

In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-peanut-butter-dream-bars/8a78eb7d-f882-47d0-a724-cf8617bcbe1b

Ultimate Turtle Brownies


Ingredients:

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
3 6 caramels, unwrapped (from 14 oz bag)
3 tablespoons whipping cream
1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag)
2/3 cup coarsely chopped pecans

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.

Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.

Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.

Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.

Recipe shared from: http://www.bettycrocker.com/recipes/ultimate-turtle-brownies/326ebe35-9b4c-4661-a583-cdc6e7a9f2ad 

Chocolate Mint Brownies


Ingredients:

Brownie Base:

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box

Filling:

2 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
3 tablespoons whipping cream2oz cream cheese, softened (from 3 oz package)
1/8 to 1/4 teaspoon mint extract
2 drops green food color

Topping:

1/3 cup whipping cream
1 1/3 cups (8 oz) semisweet chocolate chips
1/3 cup butter (do not use margarine)

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.

In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.

Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.

Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-mint-brownies/39ae52eb-e13f-407c-aeda-6e234de14751

Peanut Butter Rocky Road Brownies


Ingredients:

1 box Betty Crocker® triple chunk premium brownie mix
Water, vegetable oil and eggs as directed on mix
1-7 oz jar marshmallow crème
1/2 cup creamy peanut butter
1 tablespoon milk
30 miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1/2 cup chopped salted peanuts
1/4 cup semisweet chocolate chips
1/4 teaspoon vegetable oil

Directions:

Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

Make brownie mix as directed on box, using water, oil, and eggs. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.

In medium bowl, beat marshmallow cream, peanut butter, and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with chocolate peanut butter candies and peanuts.

In small microwaveable bowl, microwave chocolate chips and oil uncovered on High for 30 to 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand 30 minutes or until chocolate is set.

Recipe shared from:  www.bettycrocker.com

Sausage and Clam Soup



Ingredients:

2 tablespoons extra-virgin olive oil
8 ounces hot Italian sausage, thinly sliced
1 small onion, chopped
3 cloves garlic, minced
1/2 to 1 teaspoon red pepper flakes
1 6-ounce can (3/4 cup) frozen orange juice concentrate, thawed
1/2 bunch kale, trimmed and roughly chopped
1 28-ounce can whole peeled tomatoes
1 14-ounce can white beans, drained and rinsed
16 littleneck clams, scrubbed
1 to 2 tablespoons white wine vinegar
Crusty bread, for serving

Directions:

Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.

Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.

Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-clam-soup-recipe/index.html

Ranch-Stuffed Artichokes



Ingredients:

3 lemons; 1 zested, 3 juiced (squeezed lemons reserved)
4 large artichokes
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 ounces bacon, finely chopped
3 cloves garlic, finely chopped
2 cups fresh breadcrumbs
1/2 cup chopped fresh parsley
1 hard-cooked egg, peeled and chopped
1/3 cup grated parmesan cheese
1 1-ounce packet ranch dressing mix
Freshly ground pepper

Directions:

Preheat the oven to 400 degrees F. Put one-third of the lemon juice and all of the squeezed lemons in a bowl of cold water. One at a time, cut off the top third of each artichoke with a serrated knife, then cut off and reserve the stem. Snap off the tough bottom leaves and trim the leaf tips with shears. Spread the center leaves open and scrape out the choke with a spoon. As you trim each artichoke, place it in the lemon water. Peel and dice the stems.

Heat an ovenproof pot over medium heat. Add 3 tablespoons olive oil and the bacon and cook until crisp, about 4 minutes. Add the garlic and cook 1 minute. Transfer the mixture to a bowl; stir in the lemon zest, breadcrumbs, parsley, egg, parmesan, dressing mix and pepper to taste. Stuff into the center of each artichoke and sprinkle between the leaves.

Wipe out the pot; add the remaining 2 tablespoons olive oil and heat over medium heat. Add the artichoke stems, remaining lemon juice and 1 cup water and bring to a boil. Arrange the artichokes snugly in the pot; baste with the cooking liquid and drizzle with olive oil. Cover and bake until tender, about 30 minutes. Uncover and bake until crisp, about 10 more minutes. Serve with the cooking liquid. 

Recipe shared from:



Crispy Ranch Wings



Ingredients:

2 pounds chicken wings,split at the joint, tips removed
3 1-ounce packets ranch dressing mix
1 1/2 cups all-purpose flour
Freshly ground pepper
3 large eggs
Vegetable oil, for frying
1/4 cup hot sauce
1/4 cup honey
Directions:

Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours.

Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack.

Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.

Recipe shared from: http://www.foodnetwork.com/recipes/ranch-wings-recipe/index.html

Monday, May 28, 2012

Chocolate-Cream Cheese-Peanut Butter Bars


Ingredients:

Cookie Base 
and Topping:
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water 
1 egg

Filling:
1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine
1 package (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.

Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/chocolate-cream-cheese-peanut-butter-bars/0e8201de-0839-4a11-a743-fd25b545d940