Spinfaya Restaurant

The World'S Finest Leg Of Lamb

2011-05-25T03:56:00.000-07:00

The World'S Finest Leg Of Lamb

Yield: 6 servings

1 (4 1/2 pound) leg of lamb

3 cloves

Garlic

Olive oil

Ground black pepper

6 fresh rosemary sprigs

Trim the excess fat on the meat, but leave a thin layer. Make 1−inch slits all over the meat, and insert a slice of garlic into each slit. Rub well with a liberal coating of olive oil, and then coat heavily with salt and pepper. Wrap securely with plastic wrap, and refrigerate for at least several hours − the longer, the better! Preheat the oven to 500 degrees F. Heat an ovenproof skillet large enough to hold the lamb comfortably. Remove the lamb to a platter, and pour off all but 1 tablespoon olive oil. Cover the bottom of the pan with the rosemary. Place the lamb on top, and cover the lamb with more rosemary. Place in the oven, and reduce oven temperature to 375 degrees F after 20 minutes. Roast 40 minutes longer. To serve: take the lamb, in its pan, outside. Ignite the rosemary on the top of the lamb. Allow the fire to burn itself out. Brush off the woody stems. Let rest 10 to 15 minutes. Transfer to a serving platter, and enjoy!
The World'S Finest Leg Of Lamb

Three Cheese Chicken Bake

2011-05-25T03:50:00.000-07:00

Three Cheese Chicken Bake

Yield: 12 servings

1/2 cup onion, chopped

1/2 cup green pepper, chopped

3 tablespoons butter

1 can cream of chicken soup

8 ounces mushrooms, sliced

2 ounces pimientos, chopped

1/2 teaspoon dried basil

3 cups cooked chicken, diced

2 cups ricotta cheese or cottage cheese

8 ounces Cheddar cheese, shredded

1/2 cup Parmesan cheese, grated

In a skillet, sautÃ© onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. In a large bowl, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13 x 9 x 2−inch baking dish. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until bubbly.

Per Serving: 185 Cal (59% from Fat, 27% from Protein, 14% from Carb); 13 g Protein; 12 g Tot Fat; 6 g Carb; 1 g Fiber; 316 mg Calcium; 1 mg Iron; 448 mg Sodium; 38 mg Cholesterol

Three Cheese Chicken Bake Recipe

Tuna And Avocado Salad

2011-05-21T08:38:00.000-07:00

Tuna And Avocado Salad

Yield: 4 servings

2 large hard boiled eggs

2 teaspoons Louisiana hot sauce

1 cup avocado, mashed

1/2 cup onion, chopped

1 can tuna

2 tablespoons mayonnaise

2 tablespoons pickle relish

Fresh lemon juice

Salt, to taste

Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.

Per Serving: 267 Cal (65% from Fat, 22% from Protein, 13% from Carb); 15 g Protein; 20 g Tot Fat; 9 g Carb; 3 g Fiber; 32 mg Calcium; 2 mg Iron; 390 mg Sodium; 145 mg Cholesterol

Turkey Broccoli Casserole

2011-05-21T08:36:00.000-07:00

Turkey Broccoli Casserole

Yield: 8 servings

2 (10 ounces) packages frozen broccoli

2 cups cooked and diced turkey

1 (10 ounce) can cream of mushroom soup

1/2 cup heavy cream

1/2 cup Cheddar cheese, grated

Preheat oven to 375 degrees F. Cook broccoli according to package directions. Layer in 12 x 8−inch baking dish. Spread turkey evenly on top. Combine soup with cream, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minutes. Let stand 5 minutes before serving.

Per Serving: 200 Cal (59% from Fat, 28% from Protein, 13% from Carb); 14 g Protein; 13 g Tot Fat;7 g Carb; 2 g Fiber; 118 mg Calcium; 2 mg Iron; 343 mg Sodium; 51 mg Cholesterol.
Turkey Broccoli Casserole Recipe

Wagon Wheel Sausage Pie

2011-05-21T08:33:00.000-07:00

Wagon Wheel Sausage Pie

Yield: 6 servings

12 ounces Little Sizzlers sausage

3 cups shredded zucchini

1/2 cup green onions, chopped

2 tablespoons heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces cream cheese

3/4 cup baking mix

1/3 cup heavy cream

2 eggs

Cook sausages and drain. Grease a 10−inch pie plate. Spread potatoes in pie plate. Mix together next 5 ingredients and spread over potatoes. Arrange sausages in spoke fashion on top. Mix together baking mix, cream and eggs and pour around sausages. Bake uncovered at 400 degrees F for 25 to 30 minutes.

Per Serving: 397 Cal (77% from Fat, 18% from Protein, 5% from Carb); 17 g Protein; 34 g Tot Fat; 5 g Carb; 1 g Fiber; 91 mg Calcium; 2 mg Iron; 1107 mg Sodium; 163 mg Cholesterol

Wine And Pepper Cream Sauce

2011-05-21T08:31:00.000-07:00

Wine And Pepper Cream Sauce

2 tablespoons unsalted butter

2 shallots, finely chopped

1 tablespoon brandy

1/2 cup dry white wine

1/2 cup chicken stock

2 teaspoons green peppercorns, coarsely crushed

3 tablespoons whipping cream

1 tablespoon fresh parsley, chopped

Fresh parsley sprig (optional)

Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Makes 3/4 cup.

Per Serving: 148 Cal (81% from Fat, 6% from Protein, 14% from Carb); 2 g Protein; 10 g Tot Fat; 4 g Carb; 0 g Fiber; 25 mg Calcium; 1 mg Iron; 213 mg Sodium; 29 mg Cholesterol

Yogurt Smothie

2011-05-21T08:28:00.000-07:00

Yogurt Smothie

Yield: 1 servings

1/4 cup flax seeds

1/4 cup heavy cream

1/4 cup Davinci Syrup, any flavor

1/2 cup plain full−fat yogurt

1 cup frozen strawberries

6 ice cubes

Blend all ingredients EXCEPT the ice in your blender until smooth. Then add the ice and blend. It makes a sinful "smoothie".

Per Serving: 414 Cal (60% from Fat, 12% from Protein, 28% from Carb); 13 g Protein; 29 g Tot Fat; 30 g Carb; 14 g Fiber; 266 mg Calcium; 3 mg Iron; 83 mg Sodium; 57 mg Cholesterol

Yogurt Smothie Recipe

Hummus

2011-05-17T11:09:00.000-07:00

Hummus

16 oz. can garbanzo beans, do not drain

3 tablespoons cold pressed olive oil

1 clove garlic or more, finely mashed

1 teaspoon parsley

3 tablespoons lemon juice

dash of cayenne pepper

Add garbanzo beans with the water that is in the can, sesame oil, garlic, lemon juice, cayenne, and 1/4 cup of the cooking water to a food processor. Process until smooth. Add more water if mixture is too thick. Allow to chill in the refrigerator for at least one hour. Spread on a flat platter and garnish with parley. Serve with vegetables.

Indian “Red” Relish

2011-05-17T11:06:00.000-07:00

Indian “Red” Relish

1 onion or 3 cloves garlic, chopped

8 oz. tomato paste

3 tablespoons cold pressed olive oil

1/2 teaspoon cayenne pepper

1 teaspoon curry

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lemon juice

1/4 cup water

Mix all above ingredients. Serve with vegetables or corn chips. You can also add one 15 oz. can of kidney beans and some pine nuts (pignoli).

Pumpkin Spread

2011-05-17T10:29:00.000-07:00

Pumpkin Spread

2 cups pumpkin, cooked

3/4 cup fructose

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ground clover

1/2 teaspoon ground ginger

1/2 teaspoon sea salt

Mix above ingredients together and stir frequently over a low heat for 10 minutes. Let cool for 30 minutes and refrigerate.

Salmon Spread

2011-05-17T10:24:00.000-07:00

Salmon Spread

1/2 pound salmon, cooked

3 teaspoons cold pressed olive oil

1/8 teaspoon cayenne pepper

1/2 teaspoon basil

1/4 cup lemon juice

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Blend salmon in food processor. Gradually add oil. Add the remaining ingredients and continue blending until mixture is smooth. Cover and store in refrigerator. Serve chilled.

Rocky Road Fudge

2011-05-17T10:19:00.000-07:00

Rocky Road Fudge

2 cups of semisweet chocolate chips

1 – 14oz. can of sweetened condensed milk

2 tablespoons of butter or margarine

3 cups of salted dry roasted peanuts

1 - 10-1/2oz. package of miniature marshmallows

In a saucepan, combine the chocolate chips, milk and the butter.

Cook stirring constantly, over medium heat until the chocolate

chips are melted and the mixture is smooth. Remove from heat

and stir in the peanuts and the marshmallows. Spread into a

greased 13” X 9” X 2” baking pan. Refrigerate until firm and cut

into squares.

Holiday cheese Ball

2011-05-16T02:38:00.000-07:00

Holiday cheese Ball

2-8oz. Packages of cream cheese

1 8 -1/2oz. Can of crushed pineapple, drained

2 cups of chopped pecans or walnuts or both

1/4 cup green pepper, chopped

1/4 cup of chopped celery

2 teaspoons chopped onion

1 teaspoon of seasoned salt

Soften cream cheese and add all the other ingredients, saving 1 cup of the nuts. Mix well

and form into a ball and roll in the reserved nuts. Chill we ll and serve with assorted

crackers.

Sausage & Cheddar Mini Quiches

2011-05-14T07:11:00.000-07:00

Sausage & Cheddar Mini Quiches

1/2 cup of butter, softened

3 ounces Of cream cheese, softened

1 cup of all -purpose flour

1 cup of shredded cheddar cheese

1/2 p ound of sausage

1 tablespoon of chives, chopped

2 eggs

1 cup of half -and half

1/4 teaspoon of salt

A dash of cayenne pepper

Mix the butter and the cream cheese in a medium bowl until creamy and blend in the flour.

Refrigerate the butter, cream cheese, fl our mixture for 1 hour and then roll into 1 1/2” to 2”

balls. Press the balls into muffin cups and preheat the oven to 375 degr ees. Crumble the

sausage into a small skillet and cook over medium heat , stirring occasionally until browned

and drain off the excess fat. Sprinkle the sausage evenly into the pastry shells in the muffin

cups and then top with the cheddar cheese and chi ves. Whisk the eggs, half -and-half, salt,

and the cayenne pepper together until well blended and pour the mixture over the saus age

in the pastry shells. Bake for 20 to 30 minutes or until set. Serve hot and be sure to

refrigerate any leftovers.

Note:

These are great for breakfast

Pineapple-Pecan Cheese Spread

2011-05-14T06:54:00.000-07:00

Pineapple-Pecan Cheese Spread

2-8 ounce cans of crushed pineapple

1-8 ounce package of cream cheese, softened

4 cups of shredded sharp cheddar cheese

1/2 cup of mayonnaise

1 tablespoon of soy sauce

1 cup of chopped pecans

1/2 cup of finely chopped green bell pepper

1/4 cup of minced gr een onions or chives

Drain the two cans of pineapple. In a large bowl, beat the cream cheese until smooth and

blend in the che ddar cheese, mayonnaise, and the soy sauce and mix until smooth. Stir in

the pineapple, pecans, green pepper, and onions or chi ves. Refrigerate covered until

chilled through. Serve as a stuffing for celery stalks or with assorted breads or crackers.

Beet Salad

2011-05-13T16:26:00.000-07:00

Roasted Beets:
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil

Coat beets with oil. Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel, and dice.

Dijon Honey Vinaigrette:
1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil

salt & white pepper to taste Combine first five ingredients in a blender. While blender is running slowly add oil. Season to taste with salt and white pepper.

Salad Ingredients:
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 heads Belgium endive

Place three endive leaves symmetrically on each plate. Toss spring mix with vinaigrette. Divide between plates, top with diced beets and feta cheese.

Three Cheese Baked Ziti

2011-05-13T14:25:00.000-07:00

Three Cheese Baked Ziti

15 ozs. fat−free cottage cheese

2 whole eggs, slightly beaten

1/4 cup fat−free parmesan cheese

16 ozs. ziti pasta, cooked and drained

1 teaspoon salt

26 ozs. spaghetti sauce (low fat)

1 cup low−fat mozzarella cheese, shredded

Preheat oven to 350. Prepare a 13 x 9" pan with cooking

spray; set aside. In a mixing bowl, combine cottage

cheese, eggs, and parmesan cheese; set aside. In another

mixing bowl, combine cooked pasta, pasta sauce, and salt.

Spoon half of the pasta mixture into prepared pan;

evenly top with cheese mixture, then remaining pasta

mixture. Sprinkle with mozzarella cheese. Bake for 30

minutes, or until heated through.

Apple Pudding

2011-05-13T14:15:00.000-07:00

1/2 cup of butter

1 cup of sugar

1 egg, beaten

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground nutmeg

1/2 teaspoon of allspice

1 cup of cooked appl es

1 cup of flour

1 teaspoon of baking soda

1/4 teaspoon of salt

For the sauce:

1/2 stick of butter

1 cup of brown sugar

6 tablespoons of milk

Cream the brown sugar and butter together and add the beaten egg. Sift together the cinn amon,

nutmeg, allspice, flour, baking soda, and salt and add to the butter/brown sugar mixture.

Fold in the cooked apples and pour into a greased 8” X 8” X 2” baking dish. Bake at 350 d egrees

for 30 to 35 minutes. Mix the 1/2 stick of butter, 1 cup of brown sugar, and the 6 tabl espoons

of milk together in a pot. Bring the sauce mixture to a boil and simmer for 5 minutes.

Serve by pouring the warm sauce over the apple pudding.

Sea food fried rice

2011-02-12T07:24:00.000-08:00

Ingredients

2 bowls cooked cold rice

100g prawns, shelled

100g chicken pieces

3 pips garlic, pounded

3 red chillies, chopped

50g green peas, corns and diced carrots

1 egg beaten

4 tbsp oil

Seasoning:

2 tbsp thin soy sauce

1/2 tsp chinese cooking wine(optional)

some chopped spring onions for garnishing

Method
Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked. Add red chillies, rice, green peas, Stir fry until well mixed and hot Add in the seasoning, then the beaten egg and continue to fry until rice is dry. Add salt and pepper. Dish on to plate and garnish with spring onions.

Note: U can use a bit of ginger and shallots if preferred.

La Crème Caramel

2011-02-12T07:23:00.001-08:00

Have you ever tried to make your own Crème Caramel. It is so much nicer than the one you buy and so easy to do.

½ Litre of Milk

1/3 Vanilla Pod

3 Eggs

80 + 50 g Caster Sugar

Boil the milk with the vanilla pod; meanwhile beat the eggs with 80 g of sugar for one minute; and pour the hot milk on the eggs and sugar mixture.

In a sauce pan melt the 50 g of sugar and remove it from the heat when it has reached a blond colour. Pour in a Charlotte tin or any tin; hold the tin with a towel and move it so that the caramel coats the tin. Pour the milk-egg-sugar mixture over the caramel and put the tin in a bain-marie (adish of boiling water).

Bake it in oven 180 degrees for 30 minutes. With a knife check if the Crème is cooked; the blade must come out dry. Let the Crème cool and put it in the fridge until well set. Turn it over before serving it is….very very nice.

ASIAN PASTA TOSS

2011-02-12T07:23:00.000-08:00

asian pasta toss

Makes: 6 to 8 Servings

1 lb Rotini, Twist or Spirals, uncooked

½ cup bean sprouts

2 cups diced, cooked chicken or turkey

1 cup thinly sliced carrots

1 cup diagonally sliced celery

1 8oz can water chestnuts, sliced

½ cup green pepper, cut into matchstick strips

1 cup honey mustard salad dressing

1 tbsp Dijon mustard

1/4 tsp pepper

3 tbsp low-sodium soy sauce

1. Prepare pasta according to package directions.

2. Rinse in cold water, drain thoroughly.

3. Mix pasta with chicken, bean sprouts, carrots, celery, water chestnuts and green pepper in a large bowl.

4. Mix remaining ingredients together.

5. Stir into pasta mixture.

6. Cover and chill several hours.

STEAMED GINGER RICE

2011-02-12T07:22:00.000-08:00

steamed ginger rice

Makes: 6 servings

2 cups long-grain rice

3 cups water, cold

1 tsp ginger, finely grated

1/4 lb snow peas, chopped

1. Wash rice in several of changes of water until the water runs clear.

2. Place rice in a 3 quart saucepan that has a tight fitting lid.

3. Add water and grated ginger.

4. Bring to a boil, uncovered.

5. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice.

6. Cover tightly, turn heat very low and cook 20 minutes.

7. Add snow peas and cover.

8. Cook 2 minutes longer then remove from heat and let stand 2 to 5 minutes before serving.

9. Stir gently to combine rice with snow peas.

CHOW FRIED RICE

2011-02-12T07:21:00.000-08:00

chow fried rice

Makes: 4 servings

2 tbsp vegetable oil

1/4 cup green onions, chopped

2 eggs, slightly beaten

1/4 cup green peas, uncooked

1/4 cup shrimps, cooked, diced

3 cups rice, cold, cooked

1/4 cup barbecued pork or ham, diced

½ tsp light soy sauce

1 tbsp dark soy sauce

1. Swirl vegetable oil around bottom and sides of a heated wok.

2. Add onions and eggs, quick fry, then add peas and shrimp and blend together.

3. Immediately add rice and break up with fork to separate.

4. Add pork or ham, salt, and soy sauces.

5. Stir together and serve.

CHICKEN & MUSHROOM RICE

2011-02-12T07:20:00.001-08:00

chicken & mushroom rice

4 chicken breasts (skinned)

1 can cream of chicken soup, low-fat

1 can mushrooms

1 tsp Greek seasoning

salt

1 ½ cups quick rice

1 can cream of mushroom soup, low-fat

2 cups water

½ tsp garlic powder

pepper

1. Combine rice, mushrooms, soup and water.

2. Add salt, pepper, garlic powder and Greek seasoning.

3. Place in 9 x 13 baking dish.

4. Place chicken breasts on top of rice mixture. Sprinkle top of chicken breasts with additional Greek seasoning and garlic powder.

5. Bake at 375 degrees for 45 minutes or until chicken is done. (Should be golden brown)

CHICKEN FRIED RICE

2011-02-12T07:20:00.000-08:00

CHICKEN FRIED RICE

Makes 4 servings

1 tbsp oil

1 egg, slightly beaten

2 tbsp oil

1 cup chicken, finely diced

½ cup water chestnuts, finely diced

½ cup bamboo shoots, finely diced

½ cup celery, finely diced

1 cup fresh bean sprouts

½ cup frozen peas

½ cup diced mushrooms

4 cups rice, cooked

soya sauce

salt

pepper

1. Cut up and prepare all ingredients.

2. Reserve. Heat wok up with 1 tbsp oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tbsp oil to wok.

3. Heat oil until almost smoking.

4. Stir fry chicken and onion together until cooked.

5. Add bean sprouts, peas, celery.

6. Stir and cook for 2 minutes in covered wok.

7. Uncover wok, add vegetables.

8. Stir fry, then cook covered for 2 minutes.

9. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.

10. Break up clumps of rice. Stir fry until rice has even colour and heated through.

11. Finely chop egg sheet and stir into rice. Serve.

FRIED RICE SHOYU

2011-02-12T07:19:00.000-08:00

FRIED RICE SHOYU

Makes: 5 servings

1 egg, beaten lightly

2 tsp vegetable oil

1 tsp soy sauce

4 cups rice, cooked

1 cup scallions, chopped

½ shrimps or crabmeat, cooked or pork, diced or ham,

½ cup green peas, cooked

1. Heat oil in skillet. Add egg and scramble.

2. Add all remaining ingredients except soy sauce.

3. Cook over medium heat 4 or 5 minutes, stirring gently.

4. Add soy sauce. Stir until evenly coated.

5. Cook 2 minutes.

CHINESE EGG SOUP

2011-02-12T07:18:00.000-08:00

CHINESE EGG SOUP

Makes 6 servings

4 cups seasoned chicken broth

1/2 cup frozen green peas

1 egg, beaten

1. Bring chicken broth and peas to a boil in a large saucepan.

2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

Pork Chop Skillet Meal

2011-02-11T06:25:00.000-08:00

Pork Chop Skillet Meal

4 Tbs. Shortening

4 pork chops, 1 inch thick

4 slices Bermuda onion

4 rings green pepper

2 cups uncooked rice

1 large can tomatoes

In skillet brown pork chops on both sides, using shortening. Drain off surplus grease. On top of each chop, place 1/2 cup cooked rice, 1/4 of the tomatoes, onions, and peppers. Place remainder of canned tomatoes around chops. Salt and pepper to taste. Cook slowly for 1 1/2 hours.

Note: In an electric skillet: brown chops in preheated skillet at 325 on both sides. Reduce heat to 225 , cover with lid; cook 1 hour.

Spicy Fruit Salad

2011-02-11T03:31:00.002-08:00

Spicy Fruit Salad

1 - 16 ounce can of peaches

2 - 3 inch long cinnamon sticks

3/4 teaspoon of allspice

2 large navel oranges

2 large pink grapefruits

1 small pineapple

2 pints of strawberries

3 kiwi fruits

2 tablespoons of crystallized ginger root

Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium-high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit. Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve. Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.

Hungarian Cucumber Salad

2011-02-11T03:31:00.001-08:00

Hungarian Cucumber Salad

2-3 cucumbers, sliced

2 teaspoons salt

3 tablespoons cider vinegar

1 1/2 teaspoons sugar

1/4 teaspoon paprika

1/4 teaspoon white pepper

1/2 clove garlic, minced

4 fresh green onions, diced

1 cup thick sour cream

1/4 teaspoon paprika

Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper and garlic, and set aside. Squeeze liquid from cucumber slices afew at a time, and place into bowl. Discard liquid. Add vinegar mixture, green onions, and sour cream. Mix and sprinkle additional paprika over top. Chill for 1-2 hours.

Turkey Macaroni Salad

2011-02-11T03:31:00.000-08:00

Cook pasta according to package directions. Drain, rinse with cold water, and drain again. In a large bowl, combine mayonnaise, yogurt, onions, salt, and white pepper. Gently stir in turkey, pasta, and celery. Cover, and chill until serving time.

Turkey Macaroni Salad

8 ounces fusilli pasta, uncooked

1 cup mayonnaise

1 cup yogurt

1/4 cup chopped green onions

1 teaspoon salt

1/8 teaspoon ground white pepper

3 cups (1 pound) cubed, cooked turkey

1 cup chopped celery

Deli Potato Salad

2011-02-11T03:30:00.000-08:00

Deli Potato Salad

6 to 10 potatoes, boiled, cooled and cut in chunks

3 hard boiled eggs, chopped

1/2 lb. salami, ham, or other favorite deli meat, cut in chunks

3 dill pickles, chopped

1 onion, chopped

2 apples, cored and chopped

3 tbsp. mayonnaise

3 tbsp. red wine vinegar

salt and fresh ground pepper to taste

paprika

Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry salami lightly and drain off excess fat, cool. Stir salami, mayonnaise and seasoning into potato mixture. Chill for 2 hours before serving. Garnish with slivered red and green sweet peppers.

Chicken Pasta Salad

2011-02-11T03:29:00.003-08:00

Chicken Pasta Salad

2 boneless chicken breasts

3/4 cup steak sauce

1 (12 ounce) package fussili or bowtie pasta

2 chicken bouillon cubes

1 medium Vidalia onion, diced

2 avocados, peeled and diced

1 cup halved cherry tomatoes

1 cup blue cheese or ranch salad dressing

Marinate chicken breasts in steak sauce for 15 to 60 minutes. Grill until done and chop into bite−size pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled. Stir in additional salad dressing when ready to serve, if desired.

Beet Salad

2011-02-11T03:29:00.002-08:00

Beet Salad

Roasted Beets:

4 bunches of beets (trim root ends and remove tops)

2 Tablespoons of olive oil

Coat beets with oil. Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel, and dice.

Dijon Honey Vinaigrette:

1 Tablespoon of lemon juice

1 ounce white wine vinegar

1 Tablespoon honey

1 ounce dijon mustard

1 teaspoon dried thyme

4 ounces vegetable oil

salt & white pepper to taste Combine first five ingredients in a blender. While blender is running slowly add oil. Season to taste with salt and white pepper.

Salad Ingredients:

1/4 pound French Feta cheese (crumbled)

1 pound of spring mix lettuce

2 heads Belgium endive

Place three endive leaves symmetrically on each plate. Toss spring mix with vinaigrette. Divide between plates, top with diced beets and feta cheese.

Couscous Salad

2011-02-11T03:29:00.000-08:00

Couscous Salad

1 cup cooked couscous

1 tablespoon butter

1 red onion, chopped

1 red bell pepper, chopped

1/3 cup chopped fresh parsley

1/3 cup raisins

1/3 cup toasted sliced almonds

1/2 cup canned chick peas, rinsed and drained

1/2 cup creamy salad dressing

1/4 cup plain yogurt

1 teaspoon ground cumin

salt and pepper to taste

Place 1 teaspoon butter in a saucepan and melt over medium-low heat. Add 1/2 cup couscous and stir until coated in butter. Add 1 cup water. Bring to boil, reduce heat to a simmer. Cover and cook until all water is absorbed. Season with salt and pepper, set aside to cool. In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds and chick peas. Stir and mix well. Whisk together the salad dressing, yogurt, cumin, salt and pepper. Pour the dressing over salad; stir until well blended, chill and serve.

Antipasto Pasta Salad

2011-02-11T03:28:00.000-08:00

Antipasto Pasta Salad

1 pound shell, bowtie or elbow macaroni pasta

1/4 pound Genoa salami, chopped

1/4 pound pepperoni, chopped

1/2 pound Asiago or Italian sharp cheese, diced

1 (6 ounce) can black olives, drained and chopped

1 red bell pepper, diced

1 green bell pepper, diced

3 ripe tomatoes, chopped

1 (.6 ounce) Italian dressing mix (Good Seasons)

3/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons dried oregano

1 tablespoon dried parsley

1 tablespoon grated Parmesan cheese

salt

ground black pepper

Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.

Autumn Cheesecake

2011-02-11T03:13:00.001-08:00

Autumn Cheesecake

1 cup graham cracker crumbs

3 tablespoons granulated sugar

1/2 teaspoon cinnamon

1/4 cup margarine, melted

16 ounces cream cheese, softened

1/2 cup granulated sugar

2 eggs

1/2 teaspoon vanilla extract

4 cups thin peeled apple slices

1/3 cup granulated sugar

1/2 teaspoon cinnamon

1/4 cup chopped pecans

Combine crumbs, 3 tablespoons sugar, cinnamon and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese and 1/2 cup sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract; pour over crust. Toss apples with combined 1/3 cup sugar and cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with pecans. Bake at 350 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Variation Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.

Aloha Banana Cheesecake

2011-02-11T03:12:00.000-08:00

Aloha Banana Cheesecake

Crust

1 1/2 cups quick-cooking oats

1/2 cup pecans, finely chopped

1/2 cup packed brown sugar

5 tablespoons butter, melted

Preheat the oven to 350 degrees F.

Stir together the oats, pecans, brown sugar and butter until well combined. Press firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 18 minutes or until golden brown. Cool.

Filling

16 ounces cream cheese, softened

1 cup mashed ripe bananas

3/4 cup granulated sugar

2 teaspoons lemon juice

4 eggs

Preheat the oven to 350 degrees F.

Beat together the cream cheese, bananas, 3/4 cup sugar and lemon juice until well blended. Add the eggs one at a time, beating well after each addition. Pour into the crust. Bake for 40 minutes. While the cake is baking, prepare Sour Cream Topping.

Sour Cream Topping

1 cup sour cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

Banana slices (for garnish )

Mix together the sour cream, sugar and vanilla extract until well blended. Remove the cheesecake from the oven and top with the sour cream mixture. Return to the oven and bake for 10 minutes more. Cool slightly. Loosen the cake from the sides of the pan and remove the springform. Cool the cake to room temperature. Refrigerate, covered, overnight. Garnish with banana slices before serving.

Slow Cooker Turkey Breast

2011-02-11T03:05:00.000-08:00

Slow Cooker Turkey Breast

1 4 to 5lb boneless turkey breast, with skin OR 2 1/2 lb for 3 1/2 qt cooker

1/2 cup Italian parsley, chopped

1 tablespoon fresh thyme leaves OR 1 teaspoon dried, crumbled

1 tablespoon grated lemon rind

2 tart apples, peeled,cored,chopped (2 cups)

4 medium leeks (white part & 1-inch pale green), rinsed,sliced thinly (4 cups)

1 cup chicken broth

1/2 cup dry white wine

2 tablespoons butter, room temperature

2 tablespoons all-purpose flour

Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers, separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub turkey inside and under the skin with the herb mixture; replace skin and tie in place with kitchen twine. Arrange apples and leeks in bottom of 5-quart or larger slow cooker (for a smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender. Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes before carving. Turn setting to high. Whisk broth and wine into the juices in the slow cooker. In a small bowl, combine the butter and flour. Whisk into the slow cooker and cook, uncovered, stirring occasionally, until thickened and bubbly, about 15 minutes. Cook and stir for another minute. Pour sauce into a serving dish and spoon over breast slices.

CHAMPAGNE-MUSTARD SAUCE

2011-02-11T02:55:00.000-08:00

CHAMPAGNE-MUSTARD SAUCE

1 T minced shallots

1 T oil

½ c dry champagne

2 T butter

2 T flour

1 c half and half

1 T Dijon mustard

2 T butter, softened

Sauté shallots in hot oil until tender; add champagne. Bring to a boil, and boil until mixture is reduced to ¼ cup. Strain liquid, discarding shallots, set aside. Melt 2 T butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard, 2 T butter, and reduced champagne mixture; cool slightly. Serve with Beef Tenderloin.

Yield: 1 cups.

Cheese Sauce For Vegetables

2011-02-11T02:53:00.000-08:00

Cheese Sauce For Vegetables

1/3 c Velveeta

2 T milk

Combine cheese spread and milk in a heavy saucepan; cook over low heat until cheese

melts, stirring often. Remove from heat.

COCKTAIL SAUCE

2011-02-11T02:51:00.001-08:00

Cocktail Sauce

1 bottle chili sauce

horseradish

lemon juice

Tabasco

Add ½ c to 1 c horseradish to chili sauce until desired flavor is achieved. Dash of lemon

juice and Tabasco for zest.

Seafood Pizza

2011-02-11T02:50:00.000-08:00

Seafood Pizza

1 12 inch Pizza Dough shell (uncooked)

3/4 cup Crab meat

3/4 cup Tiny shrimp

1/2 cup Crushed pineapple

5 Mushrooms, sliced

4 1/4 oz. Canned sliced black olives

1/4 cup diced green pepper

1 cup Mozzarella cheese, grated

1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.

Margherita Pizza

2011-02-11T02:48:00.001-08:00

Margherita Pizza

2 tablespoons extra virgin olive oil

1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces

1 clove garlic, crushed and finely chopped

1/2 tsp. salt

1 12" uncooked NY Style dough crust

6 oz. mozzarella cheese, shredded

6 fresh basil leaves cut into julienne strips

extra virgin olive oil

1/4 cup fresh shredded parmesan cheese

Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough.

Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

Muffuletta Pizza

2011-02-11T02:47:00.000-08:00

Muffuletta Pizza

1/2 cup finely chopped celery

1/3 cup chopped pimento-stuffed green olives

1/4 cup chopped pepperoncini

1/4 cup chopped cocktail onions

1 clove garlic, minced

3 Tbsp. extra virgin olive oil

2 tsp. dry Italian salad dressing mix

3 oz. thin-sliced deli ham/salami, diced

8 oz. shredded provolone cheese

2 12" uncooked dough crusts

extra virgin olive oil

Mix first 7 ingredients for marinated olive salad and chill overnight. Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of mixture. Drizzle with oil. Bake in preheated 500° F oven for 8-10 minutes or until crust is golden brown and cheese is melted. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving. Repeat with other dough crust.

Chicago Style Pizza

2011-02-11T02:44:00.002-08:00

Chicago Style Pizza

DOUGH:

1 Package active dry yeast

2 teas. Sugar

1 1/4 cups Warm water

2 3/4 cups All-purpose flour

1/2 cup yellow cornmeal

3 tbls. Olive oil

1 teas. Salt

TOPPING:

1 cup Pizza sauce

12 oz. Shredded mozzarella cheese

1/2 lb. Ground beef, crumbled, cooked

1/4 lb. Italian Sausage, crumbled, cooked

1/4 lb. Pork Sausage, crumbled, cooked

1/2 cup Pepperoni, diced

1/2 cup Canadian bacon, diced

1/2 cup Ham, diced

1/4 lb. Mushrooms, sliced

1 small Onion, sliced

1 Green bell pepper, seeded, sliced

2 oz. Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

3. Roll dough to a 13-inch circle. Transfer to an oiled 12-inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.

Thai Pizza

2011-02-11T02:44:00.001-08:00

1 Pizza Dough Shell (uncooked)

Sauce:

2/3 cup smooth peanut butter

3 tablespoons Hoisin Sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

6 oz. Monterrey Jack cheese

1 cup bean sprouts

1/2 lb. small shrimp, cooked, shelled, and deveined

1/4 cup finely chopped green onions

crushed dried hot chilis, to taste

Preheat oven to 450F.

Mix sauce ingredients together. Spread sauce evenly over crust. Top with shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to 15 minutes. Remove from oven, top with bean sprouts and pepper flakes, slice and serve.

Sunny Side Up Pizza

2011-02-11T02:40:00.001-08:00

Sunny Side Up Pizza

6 Slices Bacon, cooked

Pizza Dough for 12" Pizza (try Thin Crust recipe)

2 plum tomatoes, sliced 1/4" thick

1 1/2 cups grated Cheddar cheese

1/2 teas. ground black pepper

2 eggs

Preheat oven to 500F.

Prepare dough according to recipe found in this book. Divide in two and roll out into two circles about 6 inches in diameter. Place on lightly greased baking sheet. Arrange tomato slices on dough. Sprinkle cheese on tomatoes leaving a 2-3 inch well in the center (to hold the egg). Place bacon on top of cheese around the outside. Bake the pizzas for 3 minutes. Remove from oven and crack an egg into the center of each. Sprinkle with pepper and return to oven. Bake until the egg is set and the crust is browned, about 10 minutes more.

Caponata

2011-02-11T02:38:00.000-08:00

2 LARGE EGGPLANTS

1 Teaspoon SALT

3/4 Cup OLIVE OIL

2 CLOVES GARLIC, CRUSHED

2 ONIONS, CHOPPED

1 Pound PLUM TOMATOES, Quartered

3 CELERY STALKS, DICED

1 Pound CAN PITTED BLACK OLIVES

12 Ounce JAR OLIVE SALAD

1/4 Cup CAPERS

1/2 Cup PINE NUTS

1/4 Cup RED WINE VINEGAR

2 Teaspoon SUGAR

SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender--15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.

Italian Tomato Sauce

2011-02-11T02:36:00.000-08:00

2 - 28 ounce cans diced or ground tomatoes or whole

tomatoes NOT packed in puree or sauce

3 tablespoons high-quality olive oil

1 large, thick pork chop or 1-1/2 pounds beef chuck,

steak preferred

1 medium onion, peeled and finely chopped

1 medium carrot, peeled and finely chopped

4 garlic cloves, peeled and crushed

1/2 cup red wine

1-1/2 teaspoons salt

3 tablespoons fresh basil or Italian parsley, chopped

Freshly ground black pepper to taste If using whole tomatoes, drain them, reserving the liquid and chop. Reserve tomatoes and juice in a bowl. In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt and pepper and brown over medium-high heat on both sides, about 8 minutes total. Remove meat and set aside. Reduce heat to medium-low, add the onion and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute. Return the meat and any accumulated juices to the pot and add the wine. Bring to a simmer, and cook uncovered for 3 minutes. Add the reserved tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and the salt and bring back to a simmer. Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat. Remove meat and keep warm. Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened. Stir in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will be salty at this point; it will taste fine once added to pasta). Slice the meat and serve with pasta and sauce.

Torta Di Spinaci

2011-02-11T02:34:00.000-08:00

10 oz. spinach, blanched 1 minute, drained, dried and chopped

2 cups all purpose flour, extra for kneading dough

1/2 cup unsalted butter(4 oz.)

1 egg yoke plus 3 whole eggs, beaten

3 tbs milk

1/4 cup golden raisins, soak 30 minutes in water, drain

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

salt and ground pepper

2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour. Pre-heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim. In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry-lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve Torta luke warm or cool.

Tiramisu

2011-02-11T02:31:00.000-08:00

4 tablespoons espresso coffee

1 tablespoon Grappa

3 eggs, separated

1/2 cup sugar

8 ounces Marscapone cheese

24 Savoiardi biscuits

1 ounce sweet chocolate, grated

In a small bowl, combine the coffee and grappa; set aside

In a medium bowl, beat the egg whites until stiff; set aside.

In a large bowl, beat the egg yolks together with the sugar until thick and lemon-colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.

Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate.

Manicotti

2011-02-11T02:30:00.000-08:00

1 lb. ricotta cheese

1 1/2 lbs. mozzarella cheese (grated), divided

1/4 cup romano cheese (grated)

Salt and pepper

1/4 cup provolone cheese (grated)

Parsley (chopped)

3 eggs

2-3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.

(Use 1 lb. mozzarella cheese)

Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti shells and place in pan. Spread more tomato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese. Bake at 350 degrees F for 3/4 hour. Then, broil for 2-3 minutes to brown top.

Focaccia Versiliese

2011-02-11T02:28:00.001-08:00

2 Teaspoon dried yeast

1 Cup warm water

1 Tablespoon olive oil

1 Tablespoon rosemary, chopped

4 sage leaves, torn

3 1/2 Ounce olives, pitted

2 Tablespoon garlic, minced

2 Cup unbleached all-purpose flour

1 Cup corn flour

2 Teaspoon salt

2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.

VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.

Calamari Imbottiti

2011-02-11T02:27:00.000-08:00

8 small squid

1 small onion,chopped

2 tablespoons raisins

1−1/2 cups bread crumbs

1 teaspoon minced parsley

2 tablespoons grated Parmesan cheese

salt and pepper

1 egg ,well beaten

1 #2 can tomatoes

4 tablespoon olive oil

1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender. Serve whole with sauce.

Breakfast Omelet

2011-02-11T02:20:00.000-08:00

Zip lock freezer bags (be sure to use freezer bags

not regular bags or they will split)

Eggs beaten

Sea salt

McCormick Grill Mate Montreal Chicken

seasoning (sharp cheddar)

Fresh sliced mushrooms

green onion

Sliced bell pepper

Bring several inches of water to a boil inside the Dutch oven. A gas flame is faster than the charcoal briquettes. Put desired omelet ingredients inside freezer zip lock bag. Pre-spray the inside of the bag with Pam. Place filled bag in boiling water and cook until egg is done.

Note: This is a simple but effective way to prepare omelets that are not overcooked or burnt. No egg lace here!

Southwest eggs

2011-02-11T02:03:00.000-08:00

12-inchDutch oven

12 briquettes on the lid

12 briquettes on the bottom

Baking time: 30 minutes

12 eggs

3 sprigs of cilantro, chopped fine

½ small can green salsa

1 (7-ounce) can diced mild green chilies

2 cups grated Monterey Jack cheese

1 (16 ounce) carton sour cream

Drain chilies. Combine with cheese, cilantro, and salsa. Place in greased Dutch oven. In a large bowl, whisk together eggs and sour cream. Pour over top of chilies and cheese mixture. Bake for 30 minutes.

Veggie Frittata

2011-02-11T01:58:00.001-08:00

12-inch Dutch oven

12 briquettes on the lid

12 briquettes on the bottom

Baking time: 20-25 minutes

10 eggs, lightly beaten

¼ cup butter or margarine

1 pound asparagus, trimmed and cut into 1-inch

pieces

1 (8-ounce) package sliced baby Bella mushrooms

1 red bell pepper, chopped

1 green bell pepper, chopped

½ cup chopped fresh basil

1 teaspoon salt

½ teaspoon ground black pepper

In a 12-inch Dutch oven, melt butter or margarine. Add asparagus, mushrooms, bell peppers, and onion; cook 8 minutes, or until tender. Remove from heat. In a large bowl, whisk together eggs, basil, salt, and pepper. Add to asparagus mixture, stirring to combine. Bake for 20-25 minutes, or until set. Let stand 5 minutes. Cut into wedges to serve.

Good Zucchini Casserole

2011-02-11T01:56:00.000-08:00

12-inch Dutch oven

12 briquettes on the lid

12 briquettes on the bottom

Baking time: 50 minutes

12 zucchini squash, sliced

1 large onion, chopped

1 (15-ounce) can tomato sauce

1 (8-ounce) package shredded mozzarella cheese

3 large eggs, lightly beaten

1 1/2 teaspoons Italian seasoning

In a 12-inch Dutch oven, combine squash, onion, and season with salt and pepper; add water to cover. Bring to a boil; reduce heat and simmer 10 minutes or until vegetables are tender. Drain well. Spoon zucchini mixture into a large bowl. Stir in tomato sauce, cheese, eggs, Italian seasoning, and salt. Pour mixture back into Dutch oven. In a small bowl, combine crackers and butter. Sprinkle evenly over zucchini mixture. Bake 50 minutes or until center is set. Serve immediately.

Spinach Augratin

2011-02-11T01:54:00.000-08:00

8-inch Dutch oven

8 briquettes on the lid

8 briquettes on the bottom

Baking time: 20 minutes

¼ cup butter

2 cups chopped onion

¼ cup flour

1 cup cream

2 cups milk

5 (10-ounce) packages frozen chopped spinach,

thawed

1 1/2 cups freshly grated Parmesan cheese divided

1 tablespoon salt

½ teaspoon pepper

2 tablespoons chopped flat-leaf parsley

In a large heavy skillet, melt butter over medium heat. Add onions and sauté until tender, about 10 minutes. Add flour. Cook an additional 2 minutes, add cream and milk. Continue stirring until thickened. Set aside. Squeeze as much liquid as possible from spinach and add spinach to sauce. Add ½ cup Parmesan cheese, parsley, and mix well. Stir in salt and pepper. Transfer spinach mixture to Dutch oven. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes or until hot. May be used as a side dish or as a hot dip with chips or crackers.

Creole Pork Chops

2011-02-11T01:46:00.000-08:00

Ingredients:

4 pork chops, ½-inch thick

Salt and pepper

1 T salad oil

½ cup chopped onions

¼ cup chopped green pepper

1 small clove garlic, minced

One 8-oz can tomato sauce

1 bay leaf

Instructions:

Season chops; brown in oil. Remove from skillet. Add onion, green pepper and garlic; cook until tender. Add remaining ingredients and chops. Cover and simmer 45 minutes or until meat is tender. Serves 4

Sweet Potato Casserole

2011-02-11T01:45:00.002-08:00

Ingredients:

3 cups mashed sweet potatoes

1 cup sugar

2 eggs

½ tsp salt

½ stick butter

½ cup sweet milk

1 tsp orange flavoring

1 cup brown sugar

½ cup flour

½ cup butter

½ cup coconut

Pecans

Instructions:

Mix sweet potatoes, sugar, eggs, salt, butter, milk, and orange flavoring. Pour into casserole. Combine flour, butter, and coconut, and place on top of sweet potato mixture. Sprinkle pecans on top. Bake at 350° F for 35 minutes.

Nanny.s Creamed Potatoes

2011-02-11T01:25:00.000-08:00

This very simple dish may have been served for supper at a quilting bee. It made use of leftover boiled potatoes and was one my grandmother and mother often made. My mother served it once when my in-laws visited, and my mother-in-law raved about it long afterward.

Ingredients:

Boiled potatoes, diced
Butter
1 T flour
Whole milk or cream to cover potatoes
Salt
Pepper
Onion, diced (optional)
Fresh parsley, chopped, or paprika

Instructions:

Dice leftover, cooked boiled potatoes. Place potatoes in iron skillet, called a .spider. by Nanny. (Any heavy frying pan or an electric skillet will do.) Add a dab of butter (home churned on Nanny.s farm); sprinkle 1 T flour over the potatoes. Pour in whole milk or cream to just cover potatoes. Add salt and pepper as desired. Cook slowly over medium heat until potatoes are warmed through and milk has thickened. Sometimes Mother diced an onion into the potatoes before cooking. In season, she chopped fresh parsley over the top or sprinkled with paprika. Some cooks like to stir in ¼ cup finely shredded cheese just before serving.

Barbecued Orange Chicken

2011-02-11T01:22:00.000-08:00

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil

1/4 cup frozen orange juice concentrate

1/2 cup white wine vinegar

1/4 cup tomato paste

1 orange zest, removed with grater, orange slices reserved for salad

Salad:

1 large, ripe tomato

1 orange, sectioned (without rind, see above)

2 scallions, chopped

1 Tablespoon vegetable oil

1 Tablespoon white wine vinegar

1/8 Teaspoon salt

1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

Parmesan Chicken

2011-02-11T01:21:00.000-08:00

12-inch Dutch oven

12 briquettes on the lid

12 briquettes on the bottom

Baking time: 45 minutes

2 cups crushed Ritz crackers

3 tablespoons grated Parmesan cheese

2 teaspoons garlic salt

8 boneless, skinless, chicken breasts

1 cup plain yogurt

¼ cup butter, melted

1 recipe Sour Cream Chicken Sauce

Instructions

Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then dip in crumb mixture. Arrange in greased 12-inch Dutch oven. Drizzle with melted butter. Top with Sour Cream Sauce, if desired. Bake for 45 minutes.

Sour Cream Chicken Sauce
2 10-ounce cans cream of chicken soup, undiluted
1 tablespoon garlic powder
1 cup sour cream
2 tablespoons fresh parsley

In a small pan heat soup, garlic powder, parsley, and sour cream together over low heat, stirring frequently.

Chicken Ham pockets

2011-02-11T01:20:00.000-08:00

12-inch Dutch oven

12 briquettes on the lid

12 briquettes on the bottom

Baking time: 25-30 minutes

1 chopped bell pepper

2 cups chopped cooked chicken

2 cups shredded Swiss cheese

½ cup chopped cooked ham

1 (10.4-ounce) can cream of chicken soup

1 (8–ounce) package cream cheese, softened

1 (.7-ounce) package dry ranch salad dressing mix

1 (13.8-ounce) can refrigerated pizza crust dough

2 tablespoons olive oil

Instructions

In a large bowl, mix chicken, cheese, ham, soup, cream cheese, bell pepper, and ranch salad dressing seasoning until completely mixed. On a clean, flat surface, unroll pizza dough. Cut dough in half crosswise. Spoon half of chicken mixture into the center of each rectangle. Fold 1 short side of dough over filling, pressing or crimping edges to seal. Place chicken pockets on prepared baking sheet. Brush evenly with olive oil. Place in Dutch oven and bake 25-30 minutes or until lightly browned. Let cool 5 minutes before serving.

Chicken Turnovers

2011-02-11T01:18:00.000-08:00

12-inch Dutch oven

16 briquettes on the lid

8 briquettes on the bottom

Baking time: 400° for 15 minutes

1 pound chopped chicken breast

½ pound mushrooms or 2 small cans of mush

rooms

4 chopped green onions

1 small package of cream cheese

2 packages refrigerated biscuits

1 can cream of chicken soup

1 cup sour cream or Imo sour cream substitute

Instructions

Brown chicken and onions in Dutch oven until well done. Place chicken and onions in large bowl. Stir in cream cheese and mushrooms until well mixed. Take 6-8 biscuits and put in bottom of Dutch oven. Flatten out and add 1 tablespoon of meat mixture on each biscuit. Top each meat mixture with another flattened biscuit, crimping the bottom and tops together. Cook for 15 minutes or until done. Warm up cream of chicken soup mixed with sour cream and pour over turnovers.

Succulent Chicken Pot Pie

2011-02-11T01:16:00.000-08:00

12-inch Dutch oven

16 briquettes on the lid

16 briquettes on the bottom

1- inch deep cast iron fry pan

Glass pie pan

Baking time: 30 minutes

2 or 3 boneless chicken breasts cut up uniformly

into ½ by ¾ inch chunks

Green onions

Olive oil

Cauliflower

Baby carrots sliced

Brussels sprouts

New red potatoes sliced

Broccoli

Refrigerated pie crust

½ teaspoon sea salt

½ teaspoon McCormick Montreal chicken

seasoning

1 can chicken broth

Instructions

In cast iron fry pan, sauté chicken chunks with green onion and olive oil. Fully cook and brown chicken. Place bottom crust in pie pan. Layer it with chicken and all the vegetables. Season with salt and chicken seasoning. Add ½ can of chicken broth. Place top crust on and seal edges. Make about 3 slits in top crust. Bake 30 minutes until crust is golden brown.

Note: This is the best chicken pie that I’ve ever tasted. Healthy chicken, veggies, and some olive oil make it good for you too.

Meat Loaf

2011-02-11T01:15:00.000-08:00

8-inch Dutch oven

8 briquettes on the lid

8 briquettes on the bottom

Baking time: 350° for 50 minutes

1 pound ground lean beef or turkey burger

1 cup soda crackers, crushed

1 cup oatmeal

½ cup ketchup

1 egg beaten

½ cup tomato soup

½ teaspoon sea salt

½ teaspoon McCormick Montreal Steak

seasoning

½ cup chopped yellow onion

Instructions

Thoroughly mix ground beef, crackers, oatmeal, egg, soup, onion, salt, and seasoning. Bake for 50 minutes. Top with ketchup for the last 5 minutes of baking.

Note: This recipe makes an excellent meat loaf that tastes great even when used for leftovers such as sandwiches. It has a hearty beef and onion flavor.

Beef Ribs

2011-02-11T01:13:00.000-08:00

10-inch Dutch oven

10 briquettes on the lid

10 briquettes on the bottom

Baking time: 50 minutes

2 sets of ribs stacked on top of each other

1 teaspoon sea salt

McCormick Montreal Grill Mate Steak seasoning

Honey BBQ sauce

Instructions

Salt and season ribs thoroughly and place inside (overlap them so they are not in contact)the Dutch oven. Bake for 40 minutes. Baste ribs evenly with the honey BBQ sauce. Roast for an additional 10 minutes.

Note: The Dutch oven acts like a roasting bag and helps meat retain its natural juices and moisture. This allows for well-done, tender ribs that are not dried out. The BBQ sauce seems to penetrate the meat while it is steaming inside the Dutch oven.

Aztec PIE

2011-02-11T01:11:00.000-08:00

12-inch Dutch oven

12 briquettes on the lid

12 briquettes on the bottom

Baking time: 15-20 minutes

1 pound lean ground beef

1 small can green salsa

1 can cream of chicken soup

12 corn tortillas

1 onion, diced

Oil

¼ cup milk

2 cups shredded Monterrey Jack or cheddar cheese

Salt and pepper to taste

Instructions

In a skillet add enough oil to fry tortillas. Place tortillas in oil for few seconds on each side tonsoften and coat. Place on a plate with paper towels to soak up excess oil. When finished, drain remaining oil and sauté onions until translucent; add ground beef and brown. In a 12-inch Dutch oven, layer 4 tortillas or enough to cover the bottom. Then add meat mixture. Layer with another layer of tortillas and meat. Repeat one more time. In a blender, make sauce by adding cream of chicken soup, green salsa, and milk. Mix well until blended. Pour over layered dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes until cheese is completely melted. Serves 6-8.

Barbecued Spareribs

2011-02-02T07:47:00.000-08:00

2 banks of spareribs, uncut, about 2 pounds each

3 cloves garlic, minced

1/2 cup ketchup

1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce

1/2 cup soy sauce

1/4 cup sherry

Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand
for at least two hours. Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

Foo Young

2011-02-02T07:46:00.000-08:00

6 eggs, beaten well

1 cup shredded cooked meat (roast pork, shrimp, almost any!)

2 cups fresh bean sprouts (or 1 can)

2 scallions, chopped, including the green ends

1 medium onion, shredded

1 teaspoon sugar

1/8 teaspoon ground pepper

1 teaspoon MSG (optional)

2 tablespoons soy sauce

1/2 cup chicken stock or water

Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Line a platter with several thicknesses of paper towel. Mix all ingredients except the vegetable oil together in a mixing bowl. Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch. Keep oil at this level by adding more, as some is absorbed in cooking. Bring oil temperature to medium. Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each. With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you can make at once depends on the size of your frying pan. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side. When done, transfer from frying pan onto paper−lined platter. Keep warm in oven until all the omelets can be served together. Serve with or without gravy.

Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

Hunan Beef

2011-02-02T07:39:00.000-08:00

2 cups broccoli florets

2 tablespoons cooking oil

2 teaspoons minced garlic

4 small dried red chilies

1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

2 tablespoons soy sauce

2 teaspoons cornstarch

1 tablespoon Chinese rice wine or dry sherry

3/4 pound flank steak, thinly sliced across the grain

Sauce:

3 tablespoons Chinese black vinegar or balsamic vinegar

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons sugar

2 teaspoons chili garlic sauce

1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

General Tsao's Chicken

2011-02-02T07:38:00.000-08:00

Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep−frying

2 cups sliced green onions

16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions

and peppers and stir−fry briefly. Stir sauce and add to wok.

Place chicken in sauce and cook until sauce thickens.

Shrimp Toast

2011-02-02T07:36:00.001-08:00

12 fresh uncooked large shrimp

1 egg

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

Pinch pepper

3 slices sandwich bread

1 hard−cooked egg yolk

1 slice cooked ham (about 1 ounce)

1 green onion

2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each

shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.

Cashew Chicken

2011-02-02T07:36:00.000-08:00

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods

1/2 lb. Mushrooms

4 Green onions

2 cups Bamboo shoots, drained

1 cup Chicken broth

1/4 cup Soy sauce

2 tb Corn starch

1/2 ts Sugar

1/2 ts Salt

4 tb Salad oil

1 pack Cashew nuts (about 4−oz)

Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray. Prepare vegetables, removing ends and strings from pea pods,

slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet

over moderate heat, add all the nuts, and cook 1 min shaking the pan,

toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry

chicken quickly, turning often until it looks opaque. Lower heat to low. Add

pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove

cover, add soy sauce mixture, bamboo shoots, and cook until thickened,

stirring constantly. Simmer uncovered a bit more and add green onions and

nuts and serve immediately.

Beef With Chinese Green Beans

2011-01-26T07:21:00.000-08:00

This is the popular green bean dish that you’ll frequently find at Chinese restaurant buffets. The secret to making Chinese green beans is “dry-frying” the beans for about 7 to 10 minutes - this makes them more tender. Feel free to use Chinese longbeans if they are available. Serves 3 - 4.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

3/4 pound green beans
3/4 pound flank steak
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 scallions (spring onions, green onions), white parts only
1 tablespoon dark soy sauce
1 teaspoon light soy sauce
1/2 teaspoon granulated sugar
4 tablespoons vegetable or peanut oil for stir-frying, or as needed
4 – 6 dried chilis or 1/2 - 1 teaspoon chili paste, according to taste
1 tablespoon Chinese rice wine or dry sherry
Black pepper, to taste
1/2 teaspoon sesame oil, optional

Preparation:

Wash the green beans, drain thoroughly, and trim the ends. Cut the green beans on the diagonal into slices approximately 2 inches long.
Cut the beef across the grain into very thin strips about 2 inches long.
Chop the garlic, ginger and scallions. In a small bowl, combine the dark soy sauce, light soy sauce and sugar. Set aside.
Heat the wok on medium heat. When there is a slight whiff of smoke, add 2 tablespoons oil, drizzling the oil down the sides of the wok.
When the oil is hot, add the green beans. Stir-fry for 7 - 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy (I find 10 minutes works very well). Remove the beans from the wok.
Heat 2 tablespoons oil in the wok on high heat, drizzling the oil down the sides of the wok. When the oil is hot, add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the dried chilies or chili paste and stir-fry for a few more seconds until aromatic.
Add the beef strips to the wok. Sear briefly, and then stir-fry until the beef changes color. Splash the beef with the rice wine while cooking.
Add the green beans and the sauce. Stir in the scallions. Taste and adjust seasoning, adding black pepper to taste, and salt if desired.
Remove from the heat and add sesame oil if using. Serve hot.

Kung Pao Chicken

2011-01-26T07:16:00.000-08:00

In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content. Serves 3 to 4

Ingredients:

    * 2 boneless, skinless chicken breasts, 7 to 8 ounces each
    * Marinade:
    * 2 teaspoons soy sauce
    * 2 teaspoons Chinese rice wine or dry sherry
    * 1 teaspoon sesame oil
    * 1 1/2 teaspoons cornstarch
    * Sauce:
    * 2 tablespoons dark soy sauce
    * 1 tablespoon Chinese rice wine or dry sherry
    * 1 teaspoon sugar
    * Other:
    * 8 small dried red chili peppers
    * 2 cloves garlic
    * 2 green onions (spring onions, scallions)
    * 4 tablespoons oil for stir-frying, or as needed
    * 1 teaspoon Szechuan peppercorn, optional
    * 1/2 cup peanuts or cashews
    * a few drops sesame oil, optional

Preparation:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Pepper Steak

2011-01-26T07:11:00.000-08:00

Serves 4. This recipe for pepper steak is meant to provide a lot of gravy to pour over the rice. If you're not big on gravy, substitute 1 or 2 sliced tomatoes for the stewed tomatoes, and add them to the pan with the soy sauce and broth mixture.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

1 1 /4 - 1/2 pounds sirloin steak
1 cup sliced mushrooms
2 bell peppers
1 medium onion, chopped
1 garlic clove, smashed, peeled and chopped in half
1 14-ounce can baby corn
1/4 cup light soy sauce
3/4 cup beef broth
1 tablespoon cornstarch
1 1/2 tablespoons water
2 tablespoons oil or margarine for frying
2 teaspoons sugar
1 cup stewed tomatoes
Salt and pepper to taste

Preparation:

Partially freeze the steak for 15 minutes (this makes it easier to cut). Cut the steak into thin strips.
Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup. Remove the stems and seeds from the bell peppers, and cut into thin strips. Peel and chop the onion and garlic clove.
Drain the can of baby corn.
Combine the soy sauce with the beef broth. Set aside.
Combine the cornstarch with the water. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat. Brown the meat, turning over once.
Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes.
Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes).
Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.

Fried Rice

2011-01-26T07:08:00.000-08:00

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

Ingredients:

1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Fabulous Fruit Salad

2011-01-15T15:03:00.000-08:00

"An easy, quick, and holiday-worthy fruit salad that is easily doubled."

Ingredients

1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt

Directions

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

Cowboy Caviar

2011-01-12T09:23:00.000-08:00

A recipe for Cowboy Caviar. Follow the simple recipe instructions for Cowboy Caviar shared by other home cooking experts.

Ingredients

15 oz Black Beans; Rinsed and Drained *

4 oz Ripe Olives; chopped and Drained *

1/4 c Onion; Finely Chopped, 1 Sm.

1 ea Clove Garlic; Finely Chopped

2 T Vegetable Oil

2 T Lime Juice

1/4 t Salt

1/4 t Red Pepper; Crushed

1/4 t Cumin; Ground

1/8 t Pepper

8 oz Cream Cheese; Softened, 1 pk

2 ea Eggs; Large Hard Cooked, **

1 ea Green Onion w/Top; Sliced

* 1 can of each black beans and ripe olives.

Directions

Drain and rinse the beans, Drain the chopped ripe olives.

** Eggs should be peeled and chopped.

Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.

Black Duck with Wine

2011-01-12T09:14:00.000-08:00

A recipe for Black Duck with Wine. Follow the simple recipe instructions for Black Duck with Wine shared by other home cooking experts.

Ingredients

2 Black ducks, large

3 Tbs. Butter

1 1/2 Tsp. Salt

1/2 Tsp. Thyme

3 Onions, white, chopped

1 Duck hearts, chopped

12 oz. Wine, white, warmed

Directions

Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350-F oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan. Suggestions: Hot bread, red wine, buttered baby carrots and braised celery

Chili Con Queso Dip

2011-01-12T09:13:00.001-08:00

A recipe for Chili Con Queso Dip. Follow the simple recipe instructions for Chili Con Queso Dip shared by other home cooking experts.

Ingredients

1 tablespoon butter

1 pn cumin

4 oz green chilies, chopped

1 cup canned tomatoes, chopped

1/2 cup onion, chopped

1/2 pound jack cheese, shredded

1 teaspoon garlic, minced

3 oz cream cheese

1/4 teaspoon pepper

1 tablespoon cilantro, chopped

Directions

Directions: Microwave margarine on high for 30 seconds. Add next 5 ingredients, cover with plastic wrap (leaving vent) and microwave on high for 2 minutes. Add tomatoes and cook 2 minutes. Add cheese and cook 1 minute. Stir and cook 1 minute. Stir in cilantro. Serve with tortilla chips.

Makes 2-1/2 cups.

Strawberry Crisp

2011-01-12T09:13:00.000-08:00

A recipe for Strawberry Crisp. Follow the simple recipe instructions for Strawberry Crisp shared by other home cooking experts.

Ingredients

1 c. Uncooked Oatmeal
1 c. All purpose Flour
1 c. Brown Sugar
1/4 c. Chopped Walnuts
1/2 c. Butter or margarine
1/2 c. Sugar
3 c. Sliced fresh/frozen Strawberry

Directions

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8 square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.

Orange, Grapefruit Marmalade

2011-01-12T09:10:00.000-08:00

A recipe for Orange, Grapefruit Marmalade. Follow the simple recipe instructions for Orange, Grapefruit Marmalade shared by other home cooking experts.

Ingredients

1 lg. Pink grapefruit

2 Naval or Valencia oranges

2 Limes or lemons (or 1 of each)

2 c. Water

5 c. Sugar

1/4 c. Cointreau or Grand Marnier

Directions

Quarter the grapefruit and remove rind. Discard the seeds and remove the pulp from the membranes. Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. Scrape the orange pith from the orange rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same way. Quarter the limes or lemons and slice vertically into thin strips, rind and all. Remove seeds. Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. Remove from the heat and let stand for 12 hours or overnight. Add the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the jelly stage (220 to 225 degrees). As the water evaporates, stir frequently to prevent scorching. Add Cointreau or any orange liqueur if desired. Ladle into scalded jars. Yields about three pints.

Spicy Sausage and Spinach Soup

2011-01-12T09:08:00.000-08:00

Spicy chorizo and jalapeno give this great soup plenty of flavor. The rice adds a great heartiness and mellows the heat a bit. Serve this with sour cream.

Ingredients

1 tbsp vegetable oil
4 oz chorizo sausage, diced
1/2 cup diced onion
1/2 cup diced celery
1 jalapeno, minced
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp crushed red pepper
1 tsp cumin
1 tsp chili powder
14 oz can diced tomatoes
2 cups vegetable broth
1/2 cup long grain brown rice
2 cups baby spinach

Method
Heat oil in large sauce pan or stock pot over medium heat. Add sausage, onion, celery, and jalapeno and saute for 2 minutes. Add garlic, salt, red pepper, cumin, and chili powder and saute for 1 minute. Add tomatoes and broth and bring to a boil. Stir in rice. Cover and reduce heat to medium low and let cook for 40 minutes or until rice is tender. Place 1/2 cup of raw spinach in each serving bowl and ladle soup over spinach.

Number of Servings: 4

Chicken Sausage Holiday Wreath

2011-01-12T08:31:00.000-08:00

Chicken and sausage with peppers and cheese in a flaky pastry crust shaped like a holiday wreath.

Ingredients

2 teaspoons vegetable oil
6 ounces bulk pork sausage
8 ounces cream cheese, softened to room temperature
7 ounces chicken breast, chopped
1/4 cup chopped red peppers
1/4 cup chopped green peppers
1-2 jalapenos, seeded and diced
3 scallions chopped, with green part
6 ounces Swiss cheese, small dice
6 ounces mozzarella cheese, grated
6 ounces chopped water chestnuts
1/4 cup slaw dressing
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1-2 teaspoons Worcestershire sauce
2 tubes crescent rolls

Method
In a saucepan heat the oil and brown the sausage until no longer pink. In a large bowl, combine the sausage and everything except the crescent rolls. Cover and refrigerate at least one hour to give the flavors a chance to marry. Preheat oven to 375 degrees. Use a pizza pan to keep the wreath round. Arrange the crescent rolls in a circle, pointy ends facing out, and the fat short ends overlapping. Scoop filling mixture over the widest part of each triangle, about 3 rounded tablespoons per scoop. Take the long pointed end and fold it over the filling, tucking it in the center of the wreath, as shown in the picture. Bake for 20 minutes or until golden brown.

Notes:
A great recipe to recycle your leftover chicken, turkey or ham and turn it into something with wow factor. This is so festive looking, and really delicious, that you will make it often--not just at the holidays. Your family and friends will never suspect they are eating leftovers, so ssshhhh, it will be our secret.

Number of Servings: 12

Shrimp Bisque

2011-01-07T08:59:00.003-08:00

Shrimp bisque is great for a weekend get-together or to surprise a loved one.

1/2 cup butter or margarine - divided use
1 pound medium shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup all-purpose flour
3 cups water
1 tablespoon tomato ketchup
1 teaspoon chicken soup base our bouillon
1 bay leaf
1 tablespoon seasoned salt
1/8 teaspoon cayenne pepper (optional)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons dry white wine or water

1. Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside.
2. Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.

Makes 6 servings.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins

After School Butterscotch Brownies

2011-01-07T08:59:00.002-08:00

Triple your chocolate satisfaction with this unique biscotti recipe. The perfect mate for your morning coffee, this chocolate biscotti with crunchy almonds is topped with a decadent chocolate drizzle.

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup packed SPLENDA® Brown Sugar Blend
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels - divided use
1/2 cup chopped pecans

1. Preheat oven to 350°F (175°C).
2. Combine flour, baking powder and salt in medium bowl. Beat butter, SPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13 x 9-inch baking pan. Sprinkle with remaining morsels.
3. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.

Makes 48 brownies.

Preparation Time: 15 mins
Cooking Time: 50 mins

Cinnamon Swirl Coffee Cake

2011-01-07T08:59:00.001-08:00

Cake Batter:
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup butter
1 1/3 cups SPLENDA® No Calorie Sweetener, Granulated
1 large egg
1/4 cup egg substitute
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1 1/2 cups light sour cream, divided use

Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350°F (175°C). Spray a nonstick bundt pan with cooking spray. Set aside.
2. Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
3. Make Filling: Place 1/4 of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
4. Place 1/2 of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
5. Bake 50 to 60 minutes or until a toothpick inserted near the center comes out clean.

Makes 16 servings.

Layers Of Love Chocolate Brownies

2011-01-07T08:59:00.000-08:00

Ingredients

3/4 cup all-purpose flour
3/4 cup Nestlé Toll House Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup Nestlé Toll House Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup Nestlé Toll House Semi-Sweet Chocolate Morsels

Preparation

PREHEAT oven to 350° F. Grease 8-inch-square baking pan.
COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.

Serves

Makes 16 brownies

Source

Nestlé

Coffee Cup Scramble

2011-01-07T08:55:00.001-08:00

This economical, fast and easy breakfast is an excellent source for protein, choline, and a good source for vitamin A, vitamin D, folate, calcium and iron

2 large eggs
2 tablespoons milk
2 tablespoons shredded cheddar cheese
Salt and pepper

Coat a 12-ounce microwave-safe coffee mug with cooking spray.
Add eggs and milk; beat until blended.
Microwave on HIGH 45 seconds; stir.
Microwave until eggs are almost set, 30 to 45 seconds longer.
Top with cheese; season with salt and pepper.

Makes 1 serving.

Prep Time: 1 minute
Cook Time: 45 to 60 seconds

Note: Microwave ovens vary. Cooking times may need to be adjusted.

Sesame-Soy Beef Stir-Fry

2011-01-07T08:55:00.000-08:00

Marinade:

3 tablespoons soy sauce
2 teaspoons dark sesame oil

1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
1 (16-ounce) package frozen stir-fry vegetable mixture
2 teaspoons cornstarch dissolved in 1/3 cup water

Hot cooked rice (optional)
1/4 cup chopped toasted walnuts (optional)

1. Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Add beef to remaining marinade; toss.
2. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef.
3. Combine vegetables and 1/4 cup water in same skillet; cook over medium-high heat 4 to 5 minutes or until most of water is evaporated and vegetables are hot, stirring occasionally. Combine cornstarch mixture and reserved marinade. Add to vegetables; cook and stir 1 minute or until thickened and bubbly. Add beef; heat through. Serve over rice. Sprinkle with walnuts.

Makes 4 servings.

Bacon-Wrapped Pork Chops with Seasoned Butter

2011-01-07T08:46:00.000-08:00

4 (6 to 7-ounce) boneless pork loin chops, 1 1/4-inch thick
4 slices bacon, thick-cut

Garlic-Mustard Butter:
1/4 cup butter, (1/2 stick), softened to room temperature
2 teaspoons Dijon mustard
1 clove garlic, minced

1. Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directly below to medium doneness. *Remove toothpick; serve chops with Garlic-Mustard Butter.
2. To Broil: Broil 4 inches from heat source, 6 to 7 minutes. Turn and continue broiling to desired doneness, approximately 5 to 6 minutes until internal temperature on a thermometer reads 160°F (70°C).
3. To Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6 to 7 minutes, until nicely browned. Turn and continue cooking for about 5 to 6 minutes until internal temperature on a thermometer reads 160°F (70°C).
4. To Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6 to 7 minutes; turn and grill 5 to 6 minutes until internal temperature on a thermometer reads 160°F (70°C).
5. For Garlic-Mustard Butter: In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.

Makes 4 servings.

Pork Cordon Bleu

2011-01-07T08:43:00.003-08:00

4 boneless pork chops, each about 4 ounces
2 ounces proscuitto or wafer-thin ham
2 ounces Swiss cheese, cut into 2 x 1/4-inch rectangles
1 teaspoon dried thyme leaves
1/2 cup all-purpose flour
1 large egg, beaten with 1 teaspoon water
1/2 cup fine dry bread crumbs
2 teaspoons butter

Slice each chop lengthwise almost in half to butterfly. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each chop, place 1/2-ounce proscuitto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs.
In large frying pan, melt butter. Add pork and cook 10 to 12 minutes, turning frequently to brown all sides.
Garnish with lemon wedges and parsley sprigs.

Makes 4 servings.

Sweet Justice Kung Pao Chicken

2011-01-07T08:43:00.002-08:00

3/4 pound boneless, skinless chicken breast halves, precut for stir-frying
1 (1.94-ounce) package MAGGI TASTE OF ASIA Satay Chicken Seasoning Blend
2 tablespoons canola oil
1 tablespoon finely chopped fresh orange peel
4 whole dried chili peppers
1 cup thinly sliced lengthwise leek (white part only)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
3 tablespoons roasted peanuts

1. Combine chicken and seasoning blend in medium bowl; toss to coat. Let stand for 5 minutes.
2. Heat oil in large, nonstick wok or skillet over medium-high heat. Add orange peel and chili peppers; cook, stirring constantly, for about 30 seconds or until fragrant.
3. Add chicken to wok. Cook, stirring constantly, for 3 minutes or until browned and no longer pink in center. Add leek, carrot and celery; cook, stirring frequently, for 1 minute or until vegetables are crisp-tender. Stir in soy sauce. Transfer to serving dish. Garnish with peanuts. Serve hot.

Makes 4 servings.

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 5 mins
Cooling Time: 5 mins standing

Nutritional Information Per Serving (1/4 of recipe): Calories: 290 Calories from Fat: 120 Total Fat: 14 g Saturated Fat: 2 g Cholesterol: 50 mg Sodium: 960 mg Carbohydrates: 18 g Dietary Fiber: 3 g Sugars: 9 g Protein: 23 g

Chicken Tetrazzini

2011-01-07T08:43:00.001-08:00

8 ounces dry spaghetti, cooked, drained and kept warm
1/4 cup dry breadcrumbs
3 tablespoons butter or margarine - divided use
3/4 cup freshly grated Parmesan cheese
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 (14.5-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 cups cooked, chopped chicken or turkey breast meat
2 (4-ounce) cans sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry

1. Preheat oven to 350°F (175°C). Lightly grease 13 x 9-inch baking dish.
2. Combine breadcrumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
3. Melt remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, mushrooms, peas and sherry.
4. Combine pasta and chicken mixture in large bowl. Pour into prepared baking dish. Sprinkle with breadcrumb topping.
5. Bake for 20 to 25 minutes or until topping is lightly browned. Serve immediately.

Makes 8 servings.

Estimated Times:
Preparation Time: 20 mins
Cooking Time: 45 mins

Nutritional Information Per Serving (1/8 of recipe): Calories: 280 Calories from Fat: 100 Total Fat: 12 g Saturated Fat: 7 g Cholesterol: 60 mg Sodium: 750 mg Carbohydrates: 21 g Dietary Fiber: 2 g Sugars: 5 g Protein: 20 g

Cheese Chicken Cacciatore Manicotti

2011-01-07T08:43:00.000-08:00

Nonstick cooking spray
1 (8-ounce) box manicotti
1 teaspoon olive oil
1 cup chopped onion
1 cup plum tomatoes (approximately 2 tomatoes), chopped
1 cup chopped green pepper
2 cloves garlic, minced
3 (4-ounce) boneless, skinless chicken breasts, cooked and diced
1 1/2 cups (6 ounces) shredded reduced-fat Mozzarella cheese
1 cup part-skim Ricotta cheese
1 large egg, lightly beaten
3/4 cup freshly grated Parmesan cheese - divided use
1/2 cup fresh basil leaves, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (26-ounce) jar low-sodium, fat free marinara sauce

1. Preheat oven to 350°F (175°C). Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes according to package directions; rinse with cold water and drain.
2. Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened.
3. In a large bowl, mix vegetables, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.
4. Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.

Makes 7 servings. Yield: 2 pieces manicotti pasta plus 2/3 cup filling, per serving.
Prep time: 20 minutes
Cook time: 45 minutes

Nutritional Facts per serving: Calories 410; Total Fat 11 g; Saturated Fat 6 g; Cholesterol 95 mg; Sodium 770 mg; Calcium 50%; Protein 33 g; Carbohydrates 45 g; Dietary Fiber 4 g