Makes 6 to 8 servings
1 cup dried cranberries
1 cup chopped dried apricots
3 tablespoons water
2 teaspoons dried rosemary , crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
* additional salt and pepper , optional*
1 . In a large saucepan , combine the cranberries , spricots , water , rosemary , salt and pepper . Bring to a boil . Reduce heat ; cover and simmer for 10 minutes or until fruit is softened .
2 . Cut a lengthwise slit down the center of each tenderloin to within 1/2-inch of bottom . Open tenderloins so they lie flat ; cover with plastic wrap . Flatten to 3/4-inch thickeness ; remove plastic . Spread mixture to within 1/2-inch of ends . Close tenderloins ; tie servral times with kitchen string and secure with toothpicks .
3 . Place on a rack in a shallow pan . Sprinkle with additional salt and pepper if desired . Bake uncovered at 400* for 30 to 35 minutes or until a thermometer reads 160*.
The cranberry and apricot stuffing is baked inside the succlent pork tenderloin for an elegant entree you can pull together in no time .
Makes 5 ervings
6 bacon strips , chopped
1 medium onion , thinly sliced
1 garlic clove , minced
1 cup panko (japanese bread crumbs)
2 plum tomatoes , chopped
1/2 cup minced fresh parsley
2 tablespoons olive oil
1 tablespoon butter , melted
5 haddock fillets (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon salt
1 . In a large skillet , cookbacon over medium heat until partially cooked but not crisp .. Add onion and garlic ; cook for 10 to 15 minutes or until golden brown , stirring occasionally . Remove from the heat ; stir in the bread crumbs , tomatoes and parsley . Set aside .
2 . Spread oil and butter in an ungreased 15 a 10-inch baking pan . Place fillets in pan . Drizzle with lemon juice and sprinkle with salt . Top with bread crumb mixture . Bake uncovered at 400* for 10 to 15 minutes or until fish flakes easily with a folk .
Bacon presents a compelling argument for anyone who thinks they do not like fish . And for those that already do , it makes this even better .
Prep:20 minutes Total time : 45 minutes Makes 2 dozen
1/3 cup cold butter
2-1/4 cups self-rising soft-wheat flour
1-1/4 cups buttermilk
* Patchment paper*
2 tablespoons melted butter
1 . Preheat oven to 450* . Cut cold butter with a sharp knife or pastry blender into 1/4-inch slices . Sprinkle butter slices over flour in a large bowl . Toss butter with flour . Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas . Cover and chill 10 minutes . Add buttermilk , stirring just until dry ingredients are moistened .
2 . Turn dough out onto a floured surface , knead 3 to 4 times , gradually adding additional flour as needed . With floured hands , press or pat dough into a 3/4-inch-thick restangle (about 9 x 5 inches) . Sprinkle top of dough with additional flour . Fold dough ocer onto itself in 3 sections , starting with the short end . (Fold dough rectangle as if folding a letter size piece of paper).
Prep: 5 minutes Cook: 8 hours Makes 6 servings
1 large onion , cut in wedges
1 cup apple juice
1 bay leaf
1 corned beef brisket with spice packet (2-1/2 to 3 pounds) cut in half
1 small head cabbage , cut into wedges
Place the onion in a 5-quart slow cooker . Combine the apple juice , bay leaf and contents of spice packet ; pour over onion . Place place in brisket slow cooker . Top with the cabbage . Cover and cook on low for 8 hours or until meat and vegeatbles are tender . Discard bay leaf before serving .
The apple juice gives this recipe a tasty twist and a mild flavor . The long slow-cooking assures that the meat will be tender .
Prep: 20 minutes Cook : 4 hours Makes 6 servings
6 bone-in chicken breasts halves (10 ounces each) skin removed
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 medium onion , halved and sliced
1 medium green pepper , julienned
1 medium sweet red pepper , julienned
1 can (10-3/4 ounces) condensed cream of chicken soup , undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup . undiluted
************Hot cooked rice*****
In a large skillet , brown chicken in oil on both sides . Trafer to a 5-quart slow cooker . Top with mushrooms , onion and peppers . Combine the soups ; pour over vegetables . Cover and cook on low for 4 hours or until a meat thermometer reads 170* . Serve with rice .
Sweet and green pepper strips add attractive color to this delicious chicken . You can cut up the vegetables while the chicken is browning .
Prep : 30 minutes Cook : 5 hours Make 6 servings
6 bone-in chicken breast halves (10 ounces each) skin removed
2 whole cloves
12 pearl onions
1 bay leaf
1 garlic clove , minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional chicken broth
3 tablespoons cornstarch
1/4 cup water
1/2 teaspoon browning sauce , optional*
1 cup reduced-fat biscuit/baking mix
6 tablespoons fat-free milk
1 tablespoon minced fresh parsley
1 . Place the chicken in a 5-quart slow cooker . Insert cloves into 1 onion ; add to slow cooker . Add bay leaf and remaining onions . Sprinkle chicken with garlic , salt thyme , marjoram and pepper . Pour broth and wine or additional broth over chicken mixture . Cover and cook on low for 4-1/2 to 5 hours or until chicken juices run clear and a meat thermometer reads 170*.
2 . Remove chicken to a serving platter and keep warm . Discard cloves and bay leaf . increase the temperature to high . In a small bowl , combine cornstarch , water and browning sauce until smooth . Stir into slow cooker .
3 . In another small bowl , combine biscuit mix , milk and parsley . Drop by tablespoonfuls into simmering liquid . Cover and cook on low for 20 to 25 minutes or until a toothpick inserted into dumplings comes out clean .(do not lift cover while simmering ). Serve dumplings and gravy with chicken .
Enjoy old fashion goodness without all the fuss when you fix this supper in your slow cooker . You'll soon crave the wonderful light dumplings and the full flavored sauce .
Prep: 10 minutes Cook: 30 minutes Makes 10 servings
3 whole skinless boneless chicken breasts (1-3/4 pounds) cubes
2 medium sweet red peppers , chopped
1 large onion , chopped
4 garlic cloves , minced
3 tablespoon olive oil
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (15 ounces each) black beans , rinsed and drained
1 can (28 ounces) Italian stewed tomatoes , cut up
1 cup chicken broth or beer
In a dutch oven , saute the chicken , red peppere , onions and garlic in oil for 5 minutes or until chicken is no longer pink. Add the green chilies , chili powder , cumin and coriander ; cook for 3 minutes . Stir in the beans , tomatoes and broth or beer ; bring to a boil . Reduce heat ; simmer uncovered for 15 minutes , stirring often .
It looks different from traditional chili , your family will love this dish after the first taste . Thanks to the full flavor , it's become a real favorite.
Prep : 10 minutes Cook: 40 minutes Make 16 servings
4 medium zucchini , chopped
2 medium onions , chopped
1 medium green pepper , chopped
1 medium sweet red pepper , chopped
4 garlic cloves , minced
1/4 cup olive oil
2 cans (28 ounces each) Italian stewed tomatoes , cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans , rinsed and drained
1 can (15 ounces) black beans , rinsed and drained
1 jalapeno pepper , seeded and chopped
1/4 cup each minced fresh cilantro and parsley
2 tablespoons chili powder
1 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cumin
In a Dutch oven , saute the zucchini , onions , peppers and garlic in oil until tender . Stir in the tomatoes , tomatoes sauce , beans , jalapeno and seasonings ; bring to a boil over medium heat . Reduce heat ; cover and simmer for 30 minutes , stirring occasionally .
This recipe makes a large pot of chili that's loaded with color and flavor , once the chopping is done , it's quick to cook .
Prep : 10 minutes Cook : 1 hour makes 6 to 8 servings
12 ounces uncooked breakfast sausage links
1 cup chopped celery
1/2 cup chopped onion
1 pound zucchini , sliced
3 cans (14-1/2 ounces each) stewed tomatoes
1 can (14-1/2 ounces) chicken broth
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon dried basil
1 medium green pepper , chopped
Cut sausage into 1/4-inch slices ; brown in Dutch oven or soup kettle . Add celery and onion; Drain . Stir in zucchini , tomatoes , broth and seasonings ; bring to a boil . Reduce heat ; simmer uncovered for 35 minures . Add green pepper and simmer for 10 minutes .
You will love this soup with toasted Italian bread .
Prep : 20 minutes Total time : 1 hour + 35 minutes Makes 12 servings
1-1/2 cup milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12 ounces) French bread loaf , cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1-1/2 cups (6 ounces0 shredded Asiago cheese
*************Garnish: chopped fresh parsley *****
1 . Whisk together first 5 ingredients in a large bowl ; add bread , tossing to coat . Let stand 30 minutes .
2 . Preheat oven to 375* . Stir corn and cheese into bread mixture ; spoon into a well buttered 13 x 9-innch baking dish . Bake at 375* for 45 minutes or until set and golden brown . Garnish if desired .
Your family will ask for this recipe over and over .
Prep:15 minutes Total time :1 hour+25 minutes Makes 4 dozen
2 cups uncooked quick-cooking oats
1/4 cup firmly packed brown sugar
3/4 cup all-purpose flour
3/4 cup butter , melted
1 large egg
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
4 cups rice crisp cereal
1 (12 ounces) package semisweet chocolate morsels
1 cup chopped dry roasted peanuts
1 . Preheat oven to 350* . Combine first 5 ingrefients in a medium bolw . Press firmly onto the bottom of a lightly greased 15 x 10-inch jelly roll pan . (Mixture will be thin). Bake 12 minutes . Let cool on a wire rack for 10 minutes .
2 . Microwave corn syrup , sugar and peanut butter in a large microwave-safe glass bowl at HIGH 2 minutes or until melted and smooth , stirring at 30-second interals . Stir in cereal . Press mixture firmly over oat mixture in pan .
3 . Microwave chocolate and peanut butter morsels in a micro-safe glass bowll at HIGH 2 minutes or until melted and smooth , stirring at 30 minutes interals . Spread over cereal mixture . Sprinkle with chopped peanuts . Cool 45 minutes . Cut into bars .
Tip : I use Reeses Peanut Butter Chips and Rice Krispies cereal . Young kids and adults will love these bars .
It's never to late to make your heart healthier . Even one or two lifestyle changes can help keep it pumping longer and stronger . Kick off your heart month makeover with these tips .
1 . Quit smoking . This may be the heartest thing to try , but the benefits are immediate.
2 . Grab your cell phone and walk while handling work-related calls .
3 . Skip dessert and take a walk after dinner .
4 . Use herbs , spices , chilies , lemon juice and citrus zest --- the peel without the white pith --- to add flavor without salt .
5 . Find 10 minutes to walk each day and try to increase to 30 minutes a day . It's OK to break it into segments .
6 . Limit television and computer time for the entire family .
7 . Read nutrition labels as you shop for food . . Be aware of fat and sodium , among other ingredients .
8 . Reduce your stress by learning to "NO" to others' requests . Take oon only what's most important .
9 . Get your blood pressure , cholesterol and blood sugar checked .If they're outside of normal range , see a doctor .
10 . Get educated . Find out whether family members had heart disese . Learn the warning signs of a heart attack . Learn how to help someone in an emergency .
American Heart Association
Prep : 30 minutes Cook : 35 minutes Makes 12 servings
1 pound uncook chorizo , casing removed or bulk spicy pork sausage
2 cups sliced freah carrots
1 medium onion , chopped
4 garlic cloves , minced
1 pound bonelesss chicken breasts , cubed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 medium swet potatoes , peeled and cubed
1 package (10 ounces) frozen corn
1 medium sweet red pepper , chopped
1 carton (32 ounces) reduced-sodium chicken broth
1 can (16 ounces) butter beans , rinsed and drained
1 can (15 ounces) black beans , rinsed and drained
1 can (14-1/2 ounces) fire-roasted sliced tomatoes , undrained
1 can (5-1/2 ounces) reduced-sodium V8 juice
1 teaspoon hot pepper sauce
2 cups fresh spinch ,chopped
1 . Crumble chorizo into a Dutch oven . Add carrots , onion and garlic . Cook over medium heat until chorizo is fully cooked . Draind ; remove and set aside .
2 . In the same pan , saute the chicken , salt and pepper in oil until no longer pink . Add sweet potatoes , corn and red pepper ; cook 5 mintues longer .
3 . Stir in the chorizo mixture , broth , beans , tomatoes , V8 juice and pepper sauce . Bring to a boil . Reduce heat ; simmer uncovered for 15 minutes or until vegetables are tender . Stir in spinach ; cook until wilted .
Just place some crusty rolls on the table when you serve this dish , and you will have a hearty , comforting meal that will chase away winter's chill . The slightly spicy soup ic chock-full of veggies .
Prep : 25 minutes Bake : 35 minutes makes 6 servings
1 tablespoon butter
1 cup chopped pecans
1 tablespoon suger
1 tablespoon adobo sauce
1/8 teaspoon ground cumin
1/8 teaspoon chipotle chili powder
2 cups heavy whipping cream
1 tablespoon chipotle peppers in adobo sauce , finely chopped
1 teaspoon salt
1/2 teaspoon pepper
3 medium sweet potatoes , peeled and thinly sliced
1 . In a small saucepan , melt butter . Remove from the heat . Stir in the pecans , sugar , adobo sauce , cumin and chili powder until pecans are coated .Spread onto foil ; set aside .
2 . In a small bowl , combine the cream , chipotle peppers , salt and pepper . Arrange 1/3 of the sweet potatoes in a greased 8-inch squar baking dish . Pour 2/3 cup cream mixture over potatoes . Repeat layers twice .
3 . Cove and bake at 375* for 45 minutes . Sprinkle with spiced pecans . Bake uncovered 10 to 15 minutes longer or until poraroes are tender .
Your sweet potatoes won't be ho-hum when you serve them this way . The slices of sweet potatoes take on an amazing smoky flavor from the chipotle peppers and the topping of spicy pecans adds even more zing .
Prep : 10 minutes+ standing Cook : 5 hours makes 6 servings
1 can ( 28 ounces) crushed tomatoes , undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds red potatoes , cut into 1-inch cubes
3 medium carrots , cuy into 1-inch slices
1 medium onion , chopped
1/2 cup chopped celery
1-1/2 pounds lean chuck roast , cut into 1-inch cubes
2 teaspoons canola oil
1 . In a bowl , combine the tomatoes , tapioca , basil , sugar , salt and pepper ; let stand for 15 minutes . Place the potatoes , carrots , onion and celery in a 5 quart slow cooker .
2 . In a large nonstick skillet , brown meat in oil over medium heat . Drain and transfer meat to slow cooker . Pour tomato mixture over the top . Cover and cook on high for 5 to 6 hours or until meat and vegetables are tender .
This stew is awesome ! Everyone loves it , including my 3 young children .
Prep : 25 minutes Cook : 30 minutes Makes 5 servings
2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves , thinly sliced
1 medium carrot , thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg , beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked noodles
1. In a large saucepan , bring the broth , cerlery and carrot to a boil . Reduce heat ; cover and simmer for 10 minutes .
2. Meanwhile , in a small skillet , saute onion in butter until tender . Transfer to a large bowl . Add the egg , bread crumbs , parsley , Worcestershire sauce and pepper . Crumble turkey over mixture and mix well . Shape into 1-inch balls .
3 . Add meatballs to simmering broth . Bring to a boil . Reduce heat ; cover and simmer for 15 minutes . Add noodles . Cover and simmer for 5 minutes or until noodles are tender .
You don't need to cook the tender , homemade meatballs or boil the egg noodles separately , so you can easily stir up this savory soup in no time .
Prep : 25 minutes + chilling Cook: 5 minutes / batch makes 20 scallop cakes (1-1/2 cups aioli sauce)
1 egg beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
4 garlic cloves , minced
2 tablespoons finely chopped leek (white portion only)
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons creole seasoning
1 pound sea scallops
COATING :
1 cup panko (Japanese) bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI :
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon creole seasoning
1/2 teaspoon cajun seasoning
1/3 cup oil
1 . In a large bowl , combine the first 10 ingredients . Place scallops in a food processor ; cover and pulse until just pureed . Fold in egg mixturs .
2 . In a shallow bowl , combine the bread crumbs , parsley and pepper . Drop 2 tablespoons scallop into crumb mixture . Gently coat and shape into a 1/2-inch thick patty . Repeat with remaining mixture . Cover and refrigerate for at least 30 minutes .
3 . Meanwhile , in a small bowl , whisk mayonnaise , mustard , lemon juice , apple juice and seasonings mixture . Cover and refrigerate until serving.
4 . In a large skillet over medium heat , cook patteis in oil in batches for 2 to 3 minutes on each side or until golden brown . Drain on paper towels . Serve with aioli .
This scrumtious appetizer can be prepared a day before . Cook the cakes just before serving.
Prep : 20 minutes Bake : 40 minutes Makes 8 servings
8 medium tomatoes
2 packages (10 ounces each) frozen chopped spinach , thawed and squeeze dry
1-1/2 cups (12 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
4 green onions , chopped
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
3 tablespoond dry bread crumbs
4 teaspoons butter
1 . Cut a thin slice off the top of each tomato . Scoop out pulp , leaving a 1/2-inch shell ; invert onto paper towels to drain .
2 . In a small bowl , combine the spinach , sour cream , cheddar cheese , onions and salt . Spoon about 1/2 cup into each tomato .
3 . Place in a greased 13-inch x 9-inch baking dish . Sprinkle with Parmesan cheese and bread crumbs ; top each with 1/2 teaspoon butter . Bake , uncovered at 350* for 40 to 45 minutes or untikl heated through .
Golden brown crumbs add a yummy topping to these baked tomatoes . They lok special , but are very easy to make and will always be a hit at your house .
Prep : 20 minutes Cook : 4 hours Makes 4 servings
1 medium onion , chopped
1/3 cup water
1/4 cup lemon juice
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon each garlic powder , chili powder and paprika
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken brest halves (4 ounces each)
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
***Hot cooked noodles***
Chopped fresh parsley , * optional
1 . In a greased 3-quarrt slow cooker , combine the onion , water , lemon juice , oil and seasonings . Add chicken ; turn to coat . Cover and cook on low for 4 hours or until a meat thermometer reads 170* . Remove chicken and keep warm .
2 . In a saucepan , combine the cornstarch and cold water until smooth . Gradually add the cooking juices . Bring to a boil ; cook and stir for 2 minutes or until thickened . Serve with chicken over noodles . Sprinkle with Parsley id desired .
You will love this seasoned , lemony chicken with butter noodles or rice .
Prep : 1 hour Bake : 15 minutes Makes 4 dozens
2 medium onions , thinly sliced
3 tablespoons butter
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese
32 sheets phyllo dough (14-inches x 9-inches)
3/4 cup butter , melted
1/4 cup shredded Parmesan cheese
1 . In a large skillet , saute onions in butter until softened . Reduce heat to medium-low ; coojk for 30 minutes or until deep golden brown , stirring occasionally . Stir in paprika , salt thyme and pepper . Remove from heat ; cool, stir in the Swiss cheese .
2 . Lightly brush one sheet of phyllo dough with some of the melted butter ; place another sheet on top and brush with butter . (keep remaing phyllo covered with plastic wrap and a damp towel to prevent it from drying out).
3 . Cut the 2 layered sheets into three 14-inch x 3-inch strips . Place 1 teaspoon of onion mixture on lower corner of each strip . Fold dough over filling forming a triangle . Continue folding like a flag until you come to the end of the strip . Brush end of triangle dough with butter and press onto the triangle to seal . Turn triangle and brush with melted butter . Repeat with remaining strips of dough and with remaing sheets of phyllo and onion mixture .
4 . Place triangles on greased baking sheets . Sprinkle with Parmesan cheese . Bake at 375* for 15 to 17 minutes or until golden brown . Serve warm .
Don't worry about little tears as you work with the phyllo because after it's folded the tears and uneven edges disappear .
Jan. 30, 2013 — Global warming from greenhouse gases affects rainfall patterns in the world differently than that from solar heating, according to a study by an international team of scientists in the January 31 issue of Nature. Using computer model simulations, the scientists, led by Jian Liu (Chinese Academy of Sciences) and Bin Wang (International Pacific Research Center, University of Hawaii at Manoa), showed that global rainfall has increased less over the present-day warming period than during the Medieval Warm Period, even though temperatures are higher today than they were then.
The team examined global precipitation changes over the last millennium and future projection to the end of 21st century, comparing natural changes from solar heating and volcanism with changes from human-made greenhouse gas emissions. Using an atmosphere-ocean coupled climate model that simulates realistically both past and present-day climate conditions, the scientists found that for every degree rise in global temperature, the global rainfall rate since the Industrial Revolution has increased less by about 40% than during past warming phases of Earth.
Why does warming from solar heating and from greenhouse gases have such different effects on global precipitation?
"Our climate model simulations show that this difference results from different sea surface temperature patterns. When warming is due to increased greenhouse gases, the gradient of sea surface temperature (SST) across the tropical Pacific weakens, but when it is due to increased solar radiation, the gradient increases. For the same average global surface temperature increase, the weaker SST gradient produces less rainfall, especially over tropical land," says co-author Bin Wang, professor of meteorology.
But why does warming from greenhouse gases and from solar heating affect the tropical Pacific SST gradient differently?
"Adding long-wave absorbers, that is heat-trapping greenhouse gases, to the atmosphere decreases the usual temperature difference between the surface and the top of the atmosphere, making the atmosphere more stable," explains lead-author Jian Liu. "The increased atmospheric stability weakens the trade winds, resulting in stronger warming in the eastern than the western Pacific, thus reducing the usual SST gradient -- a situation similar to El Niño."
Solar radiation, on the other hand, heats Earth's surface, increasing the usual temperature difference between the surface and the top of the atmosphere without weakening the trade winds. The result is that heating warms the western Pacific, while the eastern Pacific remains cool from the usual ocean upwelling.
"While during past global warming from solar heating the steeper tropical east-west SST pattern has won out, we suggest that with future warming from greenhouse gases, the weaker gradient and smaller increase in yearly rainfall rate will win out," concludes Wang.
National Basic Research Program and Natural Science Foundation of China; Global Research Laboratory (GRL) Program from the Korean Ministry of Education, Science and Technology; Department of Energy grant DE-SC0005108; NOAA grant NA08OAR4320912; institutional support of the International Pacific Research Center (JAMSTEC, NOAA, and NASA).
Story Source:The above story is reprinted from materials provided by University of Hawaii at Manoa.
Prep : 40 minutes + rising Bake : 30 minutes makes 1 cake (16 slices)
PASTRY :
1 cup milk
1/4 cup butter
2 (.25 ounce each) packages active dry yeast
2/3 cup warm water (110 degrees)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
Filling
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
Frosting
1 cup confectioners' sugar (I used 2 cups)
3 tablespoon water
PASTRY :
1 . Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
2 . Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
FOR FILLING :
3 . Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
ASSEMBLE :
4. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
TIP : My cakes took about 25 minutes to bake. I covered them with aluminum foil at about 15 minutes to avoid excessive browning.
TIP : When you are ready to ice the cakes, you might want to make the icing seperate for each cake, especially if you are going to sprinkle them with colored sugars. The icing hardens pretty quickly.
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If you find the baby in your slice of king's cake , tradition says you must throw a party next year.
Prep : 30 minutes Bake : 20 Minutes Makes 10 servings
8 mediun Yukon Gold potatoes , peeled
3 meduim sweet potatoes , peeled
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cut butter
3 garlic cloves , minced
1 tablespoon minced fresh thyme or i teaspoon dried thyme
1/2 cup shredded cheddar cheese
1/3 cup grated Parmesan cheese
* Additional minced thyme optional *
1 . Cut Yukon Gold and sweet potatoes into 1/8-inch slices ; toss with oil and sprinkle with salt and pepper . Divide between 2 greased 15-inch x 10-inch x 1-inch baking pans . Roast at 425* for 17 to 20 minutes or until tender .
2 . Meanwhile , in a small skillet , heat butter over medium heat . Add garlic and thyme ; cook and stir for 1 minute . Transfer roasted potatoes to a large bowl . Add butter mixture ; toss to coat . Sprinkle with cheese ; toss to combine . If desired top with additional thyme .
A platter of golden and orange potatoes this colorful does double duty as a dinner centerpiece . Make it even more vivid by adding purple potatoes in place of some of the Yukon Golds .
Prep : 15 minutes Bake ; 2-1/4 hours + standing Makes 20 servings
1 fully cooked bone-ham (7 to 9 pounds)
Whole cloves
GLAZE ? SAUCE :
2 tablespoons cornstarch
1/4 cup water
2-1/2 cups packed dark brown sugar , divided
1 can (20 ounces) unsweetened crushed pineapple , undrained
1/4 cup lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon salt
1 cup packed light brown sugar
1 . Place ham on a rack in a shallow roasting pan . Using a sharp knife , score surface of the ham with 1/4-inch deep cuts in a diiamond pattern . Insert a clove into each diamond . Cover and bake at 325* to 2 to 2-1/2 hours or until a thermometer reaches 130* .
2 . Meanwhile , in a large saucepan , dissolve cornstarch in water ;stir in 2 cups dark brown sugar , pineapple , lemon juice , mustard and salt . Bring to a boil ; cook and stir 2 minutes or until slightly thickened . Reserve 2 cups for sauce ; keep warm .
3 . Remove the ham from the oven . Increase oven temperature o 425* . Pour the remaining pineapple mixture over ham . In a small bowl . mix light brown sugar and the remaining dark brown sugar , spread over ham .
4 . Bake ham uncovered 10 to 15 minutes longer or until a thermometer reads 140* . Serve with reserve sauce .
You will be surprise how crisp and succulent it turned out , it will become one of your favorites .
Prep :20 minutes Bake :15 minutes Makes 8 servings
1-1/2 pounds fresh asparagus , trimmed
1-1/2 cups grape tomatoes , halved
3 tablespoon pine nuts
3 tablespoons olive oil , divided
1 teaspoon salt
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 taspoon grated lemon peel
1 . Put asparagis , tomatoes and pine nuts on a foil-lined 15-inch x 10-inch x 1-inch baking pan . Mix 2 tablespoons oil , garlic , salt and pepper ; toss with asparagus .
2 . Bake at 400* for 15-20 minutes or until asparagus is just tender . Drizzle with remaining oil and lemon juice ; sprinkle with cheese and lemon peel . Toss to combine .
This especially wonderful when locally grown asparagus is in season . Serve it hot , but it's good at room temperature .
