Recipes:GROUND BEEF COCOA CHILI(Tested by the Pittsburgh Post-Gazette)1 pound ground beef1 cup chopped onions2 tablespoons McCormick Gourmet cocoa chile blend1 teaspoon garlic powder1 teaspoon Mexican oregano leaves1/2 teaspoon ground cumin1/2 teaspoon salt15-ounce can black beans, drained and rinsed14-1/2-ounce can diced tomatoes, undrained8-ounce can tomato sauceCook and stir ground beef and onion in large skillet on medium-high heat 5 minutes. Drain fat.Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.Serve with shredded cheese, sour cream, chopped onion and corn chips, if desired.Makes 5 1-cup servings.-- McCormickMUSHROOMS STUFFED WITH MOZZARELLA AND FRESH HERBS(Tested by the Pittsburgh Post-Gazette)1 pound medium cremini or white mushrooms4 ounces mozzarella cheese3 to 4 tablespoons parmesan1 clove garlic, peeled and smashed3 tablespoons chopped fresh basil3 tablespoons chopped fresh parsleySalt and freshly ground pepper to taste2 tablespoons extra-virgin olive oil2 tablespoons fine breadcrumbsPreheat oven to 350 degrees. Grease a rack and place it on top of a baking pan. Clean mushrooms, separating caps from the stems. Set aside caps.Place stems in the bowl of a food processor with a steel blade, along with mozzarella, parmesan, garlic, basil and parsley. Pulse until finely chopped but not pureed. Add salt and pepper to taste.Gently fill mushroom caps to the top with filling. Place mushrooms on rack in the baking pan. Drizzle olive oil over mushrooms, sprinkle tops with breadcrumbs.Bake for about 30 minutes. If they haven't formed a crust, put mushrooms under the broiler for a few minutes.Makes 24.-- "The New American Cooking" by Joan Nathan (Random House, 2005)VANILLA CARDAMOM WHOOPIE PIES(Tested by the Pittsburgh Post-Gazette)For the cookies:2 cups flour1/2 cup unsweetened cocoa powder1-1/4 teaspoons baking soda1 teaspoon salt1/4 teaspoon ground cardamom1 cup buttermilk1 teaspoon vanilla extract1/2 cup (1 stick) butter, softened1-1/2 cups firmly packed brown sugar1 eggFor the filling:1/2 cup (1 stick) butter, softened1-1/2 cups confectioner's sugar1-1/2 cups marshmallow cream2 teaspoons vanilla extract1/4 teaspoon ground cardamom1/3 cup finely chopped salted shelled pistachiosPreheat oven to 350 degrees. In a medium bowl mix flour, cocoa powder, baking soda, salt and cardamom, set aside. Mix buttermilk and vanilla in a small bowl.Beat butter and brown sugar with electric mixer on medium-high speed until light and fluffy. Add egg, mix well. Add flour mixture alternately with buttermilk mixture, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally.Spoon 1 tablespoon of batter, 2 inches apart, on to parchment-paper-lined baking sheets. Avoid crowding cookies on the cookie sheets because they will spread. Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.While the cookies are cooling, beat all filling ingredients except pistachios with electric mixer on medium speed until light and fluffy.Place 1 tablespoon of filling on flat side of 1 cookie. Top with second cookie, pressing gently to spread filling. Roll or sprinkle side of whoopie pie with pistachios. Store between layers of wax paper in airtight container in refrigerator for 3 to 5 days.Makes 24 whoopie pies.-- McCormickLAVENDER POUND CAKE(Tested by the Pittsburgh Post-Gazette)1-1/2 cups sugar2 to 3 teaspoons lavender2-1/2 cups flour1 tablespoon baking powder1 teaspoon salt1 cup (2 sticks) butter, softened4 eggs1 tablespoon McCormick Pure Vanilla Extract3/4 cup milkPreheat oven to 325 degrees. Generously grease and flour 12-cup Bundt pan. Mix sugar and lavender in small bowl. Mix flour, baking powder and salt in medium bowl; set aside.Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened. Add sugar mixture; beat until light and fluffy, scraping down sides occasionally. Beat in eggs and vanilla. Add flour mixture alternately with milk, beating on low speed after each addition until smooth. Pour batter into prepared pan.Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Vanilla Butter Glaze or sprinkle with confectioner's sugar.Makes 16 servings.-- McCormickVANILLA BUTTER GLAZE(Tested by the Pittsburgh Post-Gazette)3 tablespoons butter, melted2-1/2 cups confectioner's sugar3 tablespoons water1-1/2 teaspoons vanillaMix butter, confectioner's sugar, water and vanilla until smooth. Let stand 3 minutes or until thickened.Makes 1-1/4 cups or 10 (2-tablespoon) servings.-- McCormickWARM SPICED CHICKEN SALAD WITH SCALLION DRESSING(Tested by the Pittsburgh Post-Gazette)6 cups romaine lettuce, washed, dried and torn into bite-sized pieces1/2 cup thinly sliced radishes1/2 cup chopped green pepper1/2 cup chopped cucumber1/2 cup chopped celery1/2 cup cherry or grape tomatoes1 teaspoon ground cumin1 teaspoon ground coriander seed1/2 teaspoon salt1/2 teaspoon black pepper1 pound boneless and skinless chicken breasts2 tablespoons peanut oil or vegetable oilFor the scallion dressing:5 to 6 tablespoons balsamic vinegar4 teaspoons sesame oil6 tablespoons peanut oil or vegetable oil1/3 cup thinly sliced scallions, including green tops1/2 cup grated cheddar cheese1/2 pound prepared french friesSpread the lettuce on a large platter. Scatter the radishes, green pepper, cucumber, celery and tomatoes over the lettuce. Set aside. (This can be prepared ahead and refrigerated until ready to serve.)To make chicken, combine cumin, coriander and salt and pepper in a small bowl. Place chicken breasts between two sheets of plastic wrap and pound to flatten slightly. Sprinkle chicken with the spice mixture and rub it in on both sides to coat the chicken.Heat oil in a large skillet. Cook the chicken breasts over medium heat for about 6 to 7 minutes on each side, until browned. Remove the chicken to a cutting board. Set aside the skillet but do not discard the drippings.To make the dressing, add the vinegar, sesame oil, peanut or vegetable oil and scallions to the drippings in the skillet. Cook and stir over medium heat for 1 minute.Slice the chicken into strips about 1/2-inch thick and lay the strips on top of the salad. Finish with french fries and cheddar cheese if desired. Pour the warm dressing over the salad and serve, or pour dressing on individual salads.Yields 4 serving.-- "Quick & Delicious Weekday Meals" by Brooke Dojny and Melanie Bernard (Prentice Hall, 1980).MCCORMICK SPICES CHILI CUMIN PORK RUB(Tested by the Pittsburgh Post-Gazette)The company, naturally, suggests using McCormick brand spices.1 tablespoon chili powder1-1/2 teaspoons ground cumin1-1/2 teaspoons garlic powder1-1/2 teaspoons Mexican oregano leaves1 teaspoon McCormick Season-All seasoned salt1/2 teaspoon coarsely ground black pepper1/4 teaspoon ground Saigon cinnamon2 pork tenderloins (about 1 pound each)Mix seasonings in a small bowl. Rub seasoning mixture over pork.Refrigerate 30 minutes or longer for extra flavor.Grill over medium heat for 20 minutes or until desired doneness, turning pork occasionally. Let stand 5 minutes before slicing.Oven method: Roast pork in preheated 450-degree oven for 20 to 25 minutes or until done as desired.Makes 8 servings.-- McCormickCITRUS SALMON WITH ORANGE RELISH(Tested by the Pittsburgh Post-Gazette)For the salmon:1/4 cup orange juice2 tablespoons olive oil1-1/2 teaspoons thyme leaves, divided4 salmon fillets (about 1 pound)1 tablespoon brown sugar1 teaspoon paprika1/2 teaspoon saltFor the relish:1/2 teaspoon grated orange peel2 oranges, peeled, sectioned and cut into 1/2-inch pieces2 tablespoons chopped red bell pepper1 tablespoon honey1 tablespoon chopped red onion1 tablespoon chopped fresh parsley1/2 teaspoon ground gingerPreheat oven to 400 degrees.Mix orange juice, oil and 1 teaspoon of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer.Mix all relish ingredients in medium bowl. Cover. Refrigerate until ready to serve.Mix brown sugar, paprika, remaining 1/2 teaspoon thyme and salt in small bowl. Remove salmon from marinade (discard any remaining marinade).Rub salmon evenly with paprika mixture. Place salmon on foil-lined baking pan. Bake 10 to 15 minutes or until fish flakes easily with a fork.Or grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork.Serve salmon with orange relish.Makes 4 servings.-- McCormickJAMBALAYA WITH SAUSAGE AND SHRIMP(Tested by the Pittsburgh Post-Gazette)For the stock:1 pound shrimp, peeled, with shells reserved1 cup clam juice2 cups canned chicken broth1 cup water3 tablespoons extra-virgin olive oil (divided)For the seasoning mix for sausage:1 teaspoon ground cumin1 tablespoon paprika1 tablespoon minced garlic2 teaspoons freshly ground black pepperCayenne pepper to taste3 teaspoons cinnamonFor the jambalaya seasoning mix:3 bay leavesCayenne pepper to taste1 teaspoon paprika1 tablespoon fresh oregano, or 1 teaspoon dried1 teaspoon dried thyme1 teaspoon dried basil2 teaspoons freshly ground black pepper1 pound sweet or spicy Italian sausage or turkey kielbasa, cut in bite-sized pieces3 medium onions, chopped (about 3 cups)6 cloves garlic, chopped (about 2 tablespoons)1 green bell pepper, chopped1 red bell pepper, chopped2 medium tomatoes, chopped2 cups uncooked long-grain rice2 teaspoons salt or to taste1 cup tomato sauce1/4 cup chopped fresh parsleyRinse shrimp shells. Place shells, clam juice, chicken broth and water in a large pot. Simmer over low heat, partially covered, for about 1 hour. Strain stock (you should have about 2 cups of stock). Add enough water to make 2-1/2 cups. Return stock to pot.While the shrimp stock is simmering, mix the ingredients for the sausage seasoning mix.Heat a tablespoon of the olive oil in a frying pan; add the sausage pieces, sprinkling them with seasoning mix. Brown until almost blackened and the sausage is cooked through. Set aside.Mix jambalaya seasoning; set aside. Pour the remaining olive oil into a large frying pan. Over medium heat saute the onions, garlic and green and red peppers with half the jambalaya spice mixture. Continue until the onions are translucent, add chopped tomatoes, rice and salt; saute for another 3 minutes.Stir in tomato sauce, stock, the remainder of jambalaya-seasoning mix and sausage. Bring to a boil, cover and turn the heat to very low. Cook about 20 minutes or until the rice is done but still moist. Remove the cover, stir in peeled shrimp and cook until shrimp turns pink. Discard bay leaves and serve, topped with parsley.Makes 6 to 8 servings.-- "The New American Cooking" by Joan Nathan (Random House, 2005)COMPOUND BUTTER(Tested by the Pittsburgh Post-Gazette)I've been using compound or herbed butters for years. They're attractive, and they add a finishing touch, depending on the herbs you use, to soups, sauces and grilled or roasted meats, seafood or poultry. And they're delicious on freshly baked bread. Herbed butters can be frozen tightly wrapped up to two months.-- Arlene Burnett1/2 cup softened butterSeasonings (see below)Place butter in a bowl; mix until smooth. Add ingredients from one of the recipes below and mix thoroughly. Place butter in the refrigerator for about 5 minutes. Place the butter on a sheet of waxed paper and roll into a log. Cover and refrigerate.Set the butter out about 15 minutes before using.HERB BUTTERMix butter with 4 tablespoons herbs -- chives, oregano, parsley, thyme or tarragon.-- "Cooking A to Z: Cole's Complete Culinary Reference: Recipes and Techniques" (Cole Group, 1997)MAITRE D'HOTEL BUTTER6 tablespoons parsley, washed, dried and finely chopped2 tablespoons lemon juiceSaltFreshly ground white pepperMix ingredients with butter.-- "Cooking A to Z: Cole's Complete Culinary Reference: Recipes and Techniques" (Cole Group, 1997)GINGER CILANTRO BUTTER2 tablespoons finely chopped fresh cilantro2 teaspoons fresh lime juice1/2 teaspoon grated, peeled fresh gingerMix ingredients with butter.-- "The Good Housekeeping Cookbook" (Hearst, 2007)(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
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