Tips and Tools, TipPage, ToolPage, TipsandToolsIntro, TipIntro, Tip, ToolIntro, Tool

Cincinnati Chili Casserole

Cincinnati chili was created in 1922 by a Greek restaurateur who embellished a standard American all-meat chili by adding sweet spices, such as cinnamon and allspice. He offered his customers the chili served a variety of ways, including the now well-known “five-way” chili-served on a mound of spaghetti and topped with such things as beans, chopped onions, and shredded cheese. In this baked version of Cincinnati chili, most of the components of five-way chili are combined and cooked together in a casserole.

Sweet & Sour Peanut Sauce

Use this sauce to dress noodles or steamed vegetables.

Applesauce Muffins

Applesauce and yogurt make for an especially moist and tender muffin.

Pacific Rice Salad

Use apricot nectar, with its heavenly fragrance, in the dressing for this appealing chicken, mango, red pepper, and rice salad.

Romesco Sauce

This flavorful Spanish sauce is typically served with grilled meat, poultry, or fish. You could also toss it with cooked pasta, or stir it into rice. Blanching the garlic for 2 minutes takes away its sharp bite without sacrificing flavor.

Hummus

This Middle Eastern dip is traditionally made with tahini, a paste made of ground sesame seeds. To get the same flavor with significantly less fat, we’ve used a combination of dark sesame oil and fat-free yogurt-one for deep sesame flavor and the other for a creamy texture.

Toasted Wheat & Flaxseed Pancake Mix

The dry mix recipe makes a total of 5 cups, enough for four batches of 8 pancakes.

Basic Homemade Applesauce

The amount of time it takes apples to collapse when you cook them for applesauce depends entirely on the apples you use. McIntosh, for example, collapse into applesauce very quickly, whereas sturdier Granny Smith apples hold their shape for quite a bit longer. If you do not have any cinnamon stick on hand, use 1/2 teaspoon ground cinnamon.

Cranberry Ginger Sorbet

The pectin in the homemade applesauce base makes this sorbet extremely creamy and thick. Although it has no dairy in it, it seems much more like ice cream or sherbet than sorbet.