Tuesday, Apr 24, 2018
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Spring Vegetable & Gorgonzola Rolls

2 cans refrigerated extra-large

buttermilk biscuits

3 ounces gorgonzola cheese

3/4 cup sliced zucchini and yellow

squash, lightly steamed or sauted

2 teaspoons chopped red onion

1 teaspoon dried or 1 tablespoon

fresh oregano or cilantro (basil

and thyme may be used)

Cook's note: When the chef made this recipe, he did not use all of the refrigerated biscuits.

Spray bottom and sides of bundt pan. Unroll one roll of refrigerated biscuits and place evenly around the bottom of pan. Place vegetables on first layer of dough in pan. Sprinkle gorgonzola cheese around the biscuits. Sprinkle seasoning of choice. Unroll remaining can of refrigerated biscuits and top the cheese and vegetables to encompass mixture. Bake at 375 degrees for 8 to 10 minutes or consult the temperature and time on the can.

When done, remove from oven. Let rest for 10 minutes. Remove from bundt pan by turning upside down on a large plate. To serve, slice with a bread knife.

Yield: 8 servings

Source: Chef Geoffery McKahan, Manhattan's

8 baby red potatoes

8 ounces fresh spring pea pods

2 ounces cheddar cheese, shredded

6 ounces fresh Parmesan cheese,


Pepper to taste

1 teaspoon Italian seasoning or to


Boil potatoes. Cut each in half and place on tray. Use teaspoon to scoop out pulp. Mix this with cheese and seasoning. Drop by tablespoons into 16 potato skins. Heat in 350-degree oven for 20 minutes. Steam pea pods for 3 minutes and set in potatoes before serving.

Yield: 4 servings

Source: Chef Geoffery McKahan, Manhattan's

No-stick cooking spray

8 teaspoons butter or margarine,


8 teaspoons brown sugar

24 whole pecans or walnuts

8 teaspoons chopped pecans or


8 teaspoons honey

1 can extra-large refrigerated


8 teaspoons creamy peanut butter

Preheat oven to 350 degrees. Spray extra large muffin tins with no-stick cooking spray. Place 1 teaspoon butter, 3 whole pecans or walnuts, 1 teaspoon brown sugar, 1 teaspoon chopped nuts, and 1 teaspoon honey in the bottom of each of 8 muffin tins.

Split each biscuit in half and spread peanut butter generously on one half. Place peanut butter half of biscuits facing up on mixture in tin and cover with second half of biscuit. Bake 11 to 15 minutes or until golden brown. Carefully turn over onto serving plate so nuts face up.

Yield: 8 servings

Source: Jif Peanut Butter

1 pound fresh cod or halibut

Salt and pepper to taste

1 cup ranch dressing, plus extra for


1 cup flour

3 eggs, beaten

1 cup bread crumbs

1 tablespoon oil

Preheat oven to 350 degrees. Cut fish into 2-inch sticks; season with salt and pepper. Place ranch dressing, flour, egg, and bread crumbs in separate bowls. Lightly coat each fish stick with dressing and dredge in flour. Dip in egg and then dredge in bread crumbs until completely covered. Heat oil in large saute pan. Carefully place fish into pan and saute until golden brown on all sides, about 10 minutes.

Yield: 4 servings

Source: Hidden Valley Ranch Dressing

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