Summer Recipe Contest Results
Thanks to our summer 2013 finalists for their submissions in this round of our Get Cooking Recipe Contest! Congratulations to the winning recipe, Chipotle Spiced Turkey Tostadas.
Notes from the Cuisinart Chefs
Simple but balanced, this recipe is a fresh and colorful meal that works any night of the week. Essentially an open-faced taco, a tostada is a deep-fried tortilla shell that gets piled high with a variety of toppings. In this recipe ground turkey gets a flavor boost from chili powder, cumin, and canned chipotle peppers, which add smoky depth to the meat. The cooked turkey is heaped onto the fried tortilla shells, adhered with a schmear of refried beans and then garnished with shredded cheese, lettuce, tomato, and avocado. The components can be prepared ahead and assembled right before chow time or set out so everyone can make their own.
The Fresh Summer Spaghetti is a unique cold pasta salad that requires little preparation. Par-cooked spaghetti is tossed with black olives, chopped bell pepper, garlic and basil, and then left to sit in fresh lemon juice for a few hours, infusing the pasta with a biting acidity that is at once surprising and refreshing. While the pasta softens, the peppers retain their crunch, for a satisfying texture contrast. If you prefer, increase the amount of olives as their briny flavor stands up well to the citrus.
The Spring Easter Cake would make for a great ending to any holiday meal. Homemade yellow cake is sliced and filled with raspberry jam and then coated in glossy dark chocolate ganache. When fresh berries are not in season, frozen berries will work just as well. Be sure to save any leftover raspberry filling to sandwich between cookies or swirl into ice cream.
Thank you to everyone that participated and again, congratulations to our winner. We enjoyed tasting these recipes and look forward to the next contest.
|Contest Results for Fall 2013|
|Contest Results for Summer 2013|
|Contest Results for Spring 2013|
|Contest Results for Winter 2013|
|Contest Results for Fall 2012|
|Contest Results for Summer 2012|
|Contest Results for Spring 2012|
|Contest Results for Winter 2012|
|Contest Results for Fall 2011|
Spinach, Brie and Prosciutto Tart with Pecan Crust (submitted by AmyInCA on 08/02/2011)
I made this Spinach, Brie and Prosciutto Tart with Pecan Crust for a Sunday brunch and it was perfect. Pair it with some salad greens and a glass of mimosa and you'll have a wonderful brunch.
|Contest Results for Summer 2011|
|Contest Results for Spring 2011|
Mocha Tiramisu Cupcakes (submitted by AmyInCA on 02/20/2011)
If you love Tiramisu, you’ve got to try these Mocha Tiramisu Cupcakes. The chocolate cupcake itself is moist, with a lovely mocha flavor and a hint of Kahlua. The espresso-Kahlua syrup really did wonders to the cupcakes. The Mascarpone frosting is light, creamy, smooth and fluffy.
|Contest Results for Winter 2011|
Crabmeat & Latke Eggs Benedict (submitted by Iris M. on 01/02/2011)
To me, there's nothing better than a great breakfast. For the home cook, making breakfast at home doesn't mean you have to sacrifice quality or elegance. You can not only be creative and use elements that aren't traditionally used for breakfast, but you can have fun with the ingredients as well.
Orange Cream Stuffed French Toast (submitted by AmyInCA on 01/24/2011)
My Grandma used to make these Orange Cream Stuffed French Toasts for me as breakfast before school. Now, I’m a mother of 2 and I make them for my kids all the time to carry on the tradition. These French Toasts are creamy, flavorful and super delicious.
|Contest Results for Fall 2010|
Grilled Pears with Gorgonzola, Walnuts and Spicy Mustard Vinaigrette (submitted by Jennifer Daskevich on 09/27/2010)
These beautiful pears are a great start to a fall dinner party.
|Contest Results for Summer 2010|
Polenta Fries with Basil Oil and Parmesan Dipping Sauce (submitted by Pantry2Plate on 07/27/2010)
A new twist on the french fry served with fondue power and basil bounty!
Sue's Zesty Shrimp Taco's with Mango Avocado Salsa (submitted by Sue Thomas on 05/26/2010)
Preheat grill take wooden skewers place in water to soak so they don't burn mix in sauce pan garlic and EVOO place about five shrimp on skewer brush with garlic and oil cook 1 minute on one side flip and 30 seconds to another minute on other side depending on size of shrimp set aside place tortillas on grill until lightly toasted on both sides cover with salsa and serve