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Snack Foods

View Our Alphabetical Recipe Index for Snack Foods
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There’s just a bit of spice in these unbelievably tender, crisp, light, simply amazing pancakes. If the beautiful golden hue doesn’t seduce you, the flavour will be your undoing. One of the best recipes to come out of my test kitchen in…..days.

This is  a heady confection of milk and white Belgium chocolate, along with some orange-tinted, pumpkin-pie flavoured chocolate that gest (melted and) marbled in. It’s pretty, intriguing, a fine gift and holiday perk, and as gourmet as you please. I use Callebault as well as white chocolate wafers, coloured with orangefood colouring. If you don’t have orange chocolate wafers (mine are from a local bulk food store), tint white chocolate, as it melts with orange food colouring. 

I worked for hours to make this recipe extra special and it is as fine as any bistro offering. Make as many ravioli as you want and then freeze them and pop them in simmering water when you want a special meal or a unique Thanksgiving offering. You can use fresh pasta sheets to make the ravioli (and cut with a paring knife into small squares or a round or square ravioli cutter) or handier still, won ton wrappers. Won ton wrappers are easier to work with unless you you’re your own fresh pasta or really supple, soft, fresh pasta from a gourmet shop. Store-bought fresh pasta (in our testing) was too tough to work with. Canned pumpkin is a noble shortcut but make sure you purchase plain pumpkin (not spiced pumpkin puree). For your own pumpkin filling, roast (not boil) the pumpkin.

This is easy if you make the filling ahead (it keeps for two days in the fridge) and assemble what you need for a meal and freeze the rest. Bakers tip: parchment paper to lay the ravioli out on, a pastry brush for the egg wash and make sure your pasta is very thin (whether it is store-bought or homemade) for a very tender ravioli.

Hot soup. Quick. Fast. Light. It is just the thing for post holiday recovery.You know what ramen is - those cello packet, sometimes cardboard containers, of instant, "oriental" style noodle soup. Although ramen comes in many flavors: chicken, "oriental", mushroom, beef, or shrimp, each flavor, give or take a change in the hue of the broth, is pretty similar to each other. Ramen is remarkably cheap - three or four for a buck is the going rate, sometimes better: salty broth and noodles - slightly better than spam for my quarter, and so-available you can find it in drugstores, bookstores, sometimes at the cash in hardware stores. It is EVERYWHERE. In fact, there is there is an official ramen website home page, among many other sites to satisfy ramen's cult following and capitalize on rampant ramen recipe swapping. It is both pre and post millennium food.  College students do everything with it but smoke it; lots of people eat the noodles as a snack food - like chips, and crunch on the dry, unreconstituted noodles. What can you do with something instant to give it a bit a flair and a heap more nutrition - alot more in a little time - just have some ingredients in your fridge next time the ramen craving hits you. With just a few added components, you can transform a 25 cent commercial pantry item into Real Food, a meal almost, much the same way that folklore's "Three Stone Soup" became a banquet for a whole village. Remember that tale? You don't? Oh, never mind. Just try the ramen. This "recipe" is not written in stone. Change or add anything you wish. Keep the inspirational feel and the tofu - THAT is another worthwhile trend. This is so quick and so satisfying, you will kick yourself with joy - but don’t. Oh, yes, of course, if you are special and have batches of homemade chicken stock in the freezer, that would substitute even nicer. Oversized, ceramic bowls from Pier I or a neighborhood potter would be nice here…just make sure you use deep bowls - this is a lot of shlurpy soup.

I am pretty partial to hummus and never, much like eggplant dishes, met a recipe I didn’t like. This one, I love. Probably because I love beets. I first had this served on cucumber slices – the combination of beet-red hummus atop crisp cucumber coins was incredibly refreshing. But pita bread works well too as the ‘side’.  If you were in a rush, canned beets would be acceptable.

Red Velvet Cake done up in a waffle dress – just in time for breakfast, brunch or as a fabulous dessert.  I serve this just as often with strawberries, ice-cream and fudge sauce as I do cream cheese drizzle. What’s nice about this recipe aside from it being high concept baking, is that it uses more chocolate flavor than the usual red velvet recipe to get a rich chocolate-y taste. These are also sublime as Red Velvet Pancakes.

I must have got this totally fabulous recipe more than a decade ago from the strangest source: Cosmopolitan Magazine. It is but four ingredients and makes the most amazing, crisp, flavorful chicken, good hot or cold you will ever taste.The coarse or rock salt, as well as the high oven temperature, crisps the chicken and seals in the flavor.  I serve this with wild rice.

Easy, chocolaty, stuffed with nuts and stuff.

Why buy these when you can recycle your going-stale-anyway bagels?
This makes awesome, zesty, snappy bagel chips in no time flat. Serve with cream cheese spreads, hummus or any dip you like.

Don't groan. These are good - chewy, fudgy, and great popped into Passover brownies.

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