yamm yamm

Fresh Chicken Salad with Baby Greens

2012-01-23T09:50:00.000-08:00

Ingredients

2 tablespoons extra virgin olive oil, divided

2 skinless, boneless chicken breast halves

1/4 cup pesto sauce

3 cups mixed baby greens

1 medium red bell pepper, sliced

1 small cucumber, sliced

1/4 red onion, thinly sliced

1 tablespoon balsamic vinegar

1 tablespoon honey

salt and pepper to taste

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.

2. Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

Chicken Salad With Pine Nuts and Raisins

2012-01-23T09:48:00.000-08:00

Ingredients

1 1/2 cups cubed French bread

1/2 cup sour cream

1/3 cup mayonnaise

2 tablespoons lemon juice

2 teaspoons Dijon-style prepared mustard

2 teaspoons honey

1 tablespoon chopped fresh rosemary

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1 pound skinless, boneless chicken breasts

2 stalks celery, chopped

1/3 cup golden raisins

1 tablespoon lemon zest

6 leaves romaine lettuce

6 leaves Radicchio, raw

2 teaspoons lemon juice

1 teaspoon olive oil

3 slices red onion

1/3 cup pine nuts, toasted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.

2. Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.

3. Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.

4. Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.

5. Combine the chicken with the celery, raisins and lemon peel.

6. When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

Spinach Salad With Berries and Curry Dressing

2012-01-23T09:44:00.000-08:00

Ingredients

6 cups fresh spinach, torn into bite-size pieces

1 cup thickly sliced strawberries

1 cup blueberries, trimmed

1 small red onion, thinly sliced

1/2 cup chopped pecans

Non-Fat Curry Dressing:

2 tablespoons balsamic vinegar

2 tablespoons rice vinegar

4 teaspoons honey

1 teaspoon curry powder

2 teaspoons Dijon mustard

1 pinch Salt and pepper to taste

Directions

1. Wash and dry spinach. Whip together dressing ingredients. Add to spinach and toss lightly. Add berries, onion and pecans. Toss lightly and serve.

Chicken Strawberry Spinach Salad with Ginger-Lime

2012-01-23T09:39:00.000-08:00

Ingredients

2 teaspoons corn oil
1 skinless, boneless chicken breast half - cut into bite-size pieces
1/2 teaspoon garlic powder
1 1/2 tablespoons mayonnaise
1/2 lime, juiced
1/2 teaspoon ground ginger
2 teaspoons milk
2 cups fresh spinach, stems removed
4 fresh strawberries, sliced
1 1/2 tablespoons slivered almonds
freshly ground black pepper to taste

Directions

1. Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.

2. In a bowl, mix mayonnaise, lime juice, ginger and milk.

3. Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

Apricots a la Amaretto

2012-01-23T09:37:00.000-08:00

Ingredients:

1 can (1 pound, 13 ounces) whole unpeeled apricots)

1/4 cup Amaretto Di Serano

Slivered toasted almonds

Sweetened whipped cream

Directions:

Pour syrup from apricots into saucepan. Bring to a boil. Then simmer for about 15 to 20 minutes or until syrup is reduced and becomes thick. Add Amaretto Di Serano and blend. Pour over apricots in glass jar or glass bowl. Cover and refrigerate for several hours before serving. To serve, sprinkle with almonds and dollop of whipped cream.

Orange Sorbetto

2012-01-23T09:35:00.001-08:00

Ingredients:

2 oranges

2 cups spring water

1/2 cup sugar

1 teaspoon grated orange zest

1 egg white

Methods:

Cut the oranges in half and scoop the pulp with a spoon, taking care not to puncture the skin. Set the shells aside. Place the pulp in a blender or food processor and add the water, sugar, and orange zest. Blend until the sugar is dissolved.

Strain the pulp mixture through a fine-meshed sieve, pressing out as much liquid as possible with the back of a large spoon. Discard the pulp. Refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

Transfer to an ice cream maker and freeze according to the manufacturer’s instructions until partially frozen. Add the egg white and continue to freeze until firm.

Scoop the sorbetto into the reserved orange shells and freeze until ready to serve.

Italian Subs

2012-01-23T09:31:00.000-08:00

Ingredients:

* 1 head red leaf lettuce, rinsed and torn

* 2 medium fresh tomatoes, chopped

* 1 medium red onion, chopped

* 6 tablespoons olive oil

* 2 tablespoons white wine vinegar

* 2 tablespoons chopped fresh parsley

* 2 cloves garlic, chopped

* 1 teaspoon dried basil

* 1/4 teaspoon red pepper flakes

* 1 pinch dried oregano

* 1/2 pound sliced Capacola sausage

* 1/2 pound thinly sliced Genoa salami

* 1/4 pound thinly sliced prosciutto

* 1/2 pound sliced provolone cheese

* 4 submarine rolls, split

* 1 cup dill pickle slices

Methods:

1. In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.

2. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Chicken Odessa

2012-01-23T09:28:00.001-08:00

Ingredients

4 large whole chicken breasts, split, skinned, de-boned 1/2 cup butter, softened 1 clove garlic, crushed 2 tbsp. chopped parsley 1 tsp. thyme or marjoram Flour 2 eggs, beaten 1 cup of fine breadcrumbs Salt

Methods

Pound breasts thin between plastic bags, keeping the smooth side of breast down. Mix next 4 ingredients. Dredge chicken in butter mixture and dip each chicken piece into flour. Next dip into eggs and finally coat with breadcrumbs. Fry in hot oil (375 degrees) for 10 to 12 minutes or bake at 350 degrees for 45 minutes. Drain on paper towels. Salt after cooking. Chicken will keep in a 200-degree oven if placed, uncovered, on a metal tray.

2011-09-11T03:30:00.001-07:00

Thai Turkey Tenderloins

Ingredients

1/2 medium onion, minced
2 cloves garlic, minced
2 tbsp. ground ginger
1 1/4 lbs. turkey tenderloins
3 tbsp. soy sauce
2 tsp. hot chili sauce
1 tsp. granulated sugar
2 tbsp. fresh lemon juice
Wooden satay skewers

Methods/steps

Soak wooden satay skewers in cold water for 1 hour before cooking to keep them from burning while cooking into 1-inch strips. Marinade: Dice onion, mince garlic, and ginger. Mix all marinade ingredients together. Cut turkey tenderloins into 1-inch strips. Cut the strips into 3-inch long pieces. Lay strips in a pan and pour marinade on top, mixing so the turkey is coated evenly. Cover and refrigerate for 20 minutes to 2 hours. Thread marinated turkey pieces onto soaked sticks and place on broiler pan. Cover broiler pan with tin foil. Broil for approximately 8 minutes on each side.

Shrimp and Grits

Ingredients

1 pot grits, cooked and chilled in loaf pan
2 Tbsp. butter
1/2 red bell pepper, chopped
1/2 large onion, chopped
Roux
Chicken broth
20 large shrimp, peeled

Methods/steps

Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm. Melt butter in saut pan and cook pepper and onion until soft. Whisk roux in pan, and when browned thin with chicken broth, until sauce is desired thickness. Add shrimp to pan; cook until shrimp are pink and done, no longer than 3 minutes. Put fried grits on 2 plates and top with shrimp in sauce

Italian Breakfast Casserole

Ingredients
1 (8 oz.) pkg. Italian sweet sausage

8 green onions, thinly sliced
2 zucchini, finely chopped
1 tsp. salt
1/2 tsp. black pepper
1 (7 oz.) jar roasted red bell peppers, drained and chopped
1 (16 oz.) Italian loaf bread, broken into 1" cubes
2 cups shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk

Methods/steps

Preheat oven to 325 degrees. Remove and discard casings from sausage. Cook in a large skillet over medium heat, stirring until sausage crumbles. When sausage is no longer pink, drain. Add green onions, zucchini, salt and pepper to skillet. Sauté 4 minutes or until vegetables are tender.

Stir in roasted bell peppers. Drain mixture and cool. Spread 4 cups bread cubes in a lightly greased 13x9" baking dish. Top with half of sausage mixture and cheese. Repeat with remaining bread, sausage and cheese. Whisk together eggs and milk. Pour mixture over the bread. Cover and chill for 8 hours. Bake covered for 1 hour or until bubbly and hot.

2011-09-11T03:23:00.000-07:00

Pasta with Fresh Tomatoes, Herbs and Goat Cheese

Ingredients:

* 2 pounds fresh grape or cherry tomatoes, halved, or plum tomatoes, chopped

* 4 ounces mild goat cheese, crumbled

* 4 large cloves garlic, minced

* 3 tablespoons shredded fresh basil

* 2 tablespoons chopped fresh parsley

* Salt and pepper to taste

* 1-1/2 tablespoons balsamic vinegar

* 1/2 cup olive oil

* 1 pound ridged penne, or similar pasta

* 2 tablespoons freshly grated Parmesan cheese, plus more for passing

Methods:

In a large serving bowl, combine the tomatoes, goat cheese, garlic, basil, parsley, salt, pepper, vinegar and olive oil. Let stand 30-60 minutes at room temperature to macerate.

Meanwhile, cook the pasta according to package directions for al dente. Drain, and add to the tomatoes. Add 2 tablespoons of the Parmesan cheese. Toss well to combine. Serve immediately or let set to room temperature. Pass additional Parmesan cheese separately.

Gemelli with Baby Lima Beans and Tomatoes

Ingredients:

* 1/2 cup olive oil

* 6 large cloves garlic, minced

* 1 can (14.5-oz) whole tomatoes with juice, broken into small pieces

* 2 tbsp. dried basil, crushed

* Salt and pepper to taste

* 1 pound frozen baby lima beans

* 1 pound Gemelli (or similar pasta)

* Freshly grated Parmesan or Romano cheese

Methods:

Heat olive oil in large saucepan over medium-high heat. Add garlic and sauté for one minute. Add tomatoes, basil, salt and pepper. Cook for about 3 minutes. Add lima beans and stir. Cover pot and cook until beans are tender-crisp, about 20 minutes.

Meanwhile, cook pasta in large stockpot according to package directions or until al dente. Drain, but reserve a little of the pasta water. Add pasta to beans and stir thoroughly. Turn off burner and let set about 5 minutes for flavors to blend. Serve with freshly grated Parmesan or Romano cheese.

Spaghettini with Crab Meat

Ingredients:

1 lb fresh jumbo lump crab meat

1/4 cup olive oil

1 1/2 cups finely chopped yellow onion

1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes – coarsely chopped)

2 tbsp fresh minced basil

Salt

1/2 tsp red pepper flakes

1/2 tsp sugar

1 lb spaghettini

2 tbsp minced parsley leaves (to garnish)

Preparation:

1 – Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.

2 – In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.

Pasta with Turkey Ragu alla Bolognese-Style

Ingredients:

* 2 tablespoons olive oil

* 1 small onion, finely chopped

* 1 small carrot, finely chopped

* 1 small celery stalk, finely chopped

* 2 ounces pancetta, finely chopped

* 1 to 1.3 pounds ground turkey

* 6 large cloves garlic, minced

* Salt and pepper to taste

* 1/2 cup dry red wine

* 1 can (28 ounces) crushed tomatoes

* 1/2 cup water

* 1/4 teaspoon dried thyme

* 1/2 teaspoon rubbed sage

* 1/2 cup milk (whole, low-fat or non-fat)

* 1/8 teaspoon freshly ground nutmeg

* 1 pound fresh or dried pappardelli, or other long, wide noodle

* 3 tablespoons coarsely chopped or torn fresh basil

* Freshly grated Parmesan or Romano cheese

Methods:

Heat a medium saucepan over medium-high heat. Add the olive oil. Sauté the onions, carrots and celery until softened, about 5 minutes. Add the pancetta, turkey and garlic. Break the ground meat apart with a spoon as it cooks. Cook just until it is no longer pink. Add the wine, tomatoes and water. Season with the thyme, sage, salt and pepper. Let come to a boil, then reduce heat to medium-low and cook very gently for about 2 hours, partially covered. Check occasionally and add some water if it dries out or gets too thick. Add the milk and nutmeg. Simmer another 10 minutes or until the milk is absorbed. Stir in the fresh basil. Taste for seasoning and adjust as neededMeanwhile, cook the pasta according to package or recipe directions for al dente. Drain; place in a serving bowl. Spoon enough sauce over the pasta to cover well and to combine. (You probably won’t need all of the sauce for one pound of pasta. The remainder may be frozen for future use.) Serve immediately, passing the cheese separately

Sauteed Baby Carrots

Ingredients:

1 pound baby carrots

1 bunch of long green onions chopped or 2 chopped shallots

1/8 cup of brown sugar

1/4 cup of fresh parsley chopped

2 tbs of butter

1 tbs of vegetable oil

Methods:

Clean and peel the carrots leaving the green leafy tops.Par boil the carrots for 5 minutes.In a small frying pan sauté onions in the oil and butter for 2 minutes.Add carrots and sauté another 2 minutes.

Sprinkle with brown sugar and cook another minute.Plate and sprinkle with chopped parsley.

Orechiette with Mushroom Cream Sauce

Ingredients:

* 1 pound orechiette or similar pasta (fettuccini would work as well)

* 1/2 cup olive oil

* 8 ounces button mushrooms, sliced

* 1 tablespoon dried oregano (use fresh if available)

* Salt and pepper to taste

* 4 large cloves garlic, minced

* 1/2 cup dry white wine

* 3/4 cup heavy cream

* 2 to 3 teaspoons white truffle oil (optional)

* Freshly grated Parmesan or Romano cheese

Methods:

Cook the pasta according to package directions for al dente.

Meanwhile, heat a large sauté pan over medium-high heat. Add the olive oil, then the mushrooms. Sauté until softened, about 2 minutes. Add the oregano, salt, pepper and garlic; sauté another minute. Add the wine and reduce by about one-half. Stir in the cream and cook until slightly reduced. Add the truffle oil; taste for seasoning. Drain the pasta and pour it into the sauce, with just a little of the pasta water, and stir to combine. Reduce heat and let set about 2 minutes. Serve, passing the grated cheese

Orecchietta with Escarole and Chickpeas

Ingredients:

1 pound of orecchietta pasta (Little Ears)

1 bunch of escarole, washed, trimmed and cut into pieces

1 15oz can of chickpeas

1 small yellow onion, chopped

2 cloves of garlic, finely chopped

2 tbs of tomato paste

1/4 cup of extra virgin olive oil

1/2 tsp of salt

1/2 tsp of freshly ground black pepper

1/2 cup of freshly shaved or grated Romano or Parmigiano-Reggiano cheese

Methods:

To wash the escarole fill the sink up with cold water,cut the bottom off the bunch and let the leaves float in the water then rinse them under cold water to remove all the sand and dirt.Steam the escarole until wilted and tender, around 8 to 10 minutes.Saute the garlic in the oil for about 2 minutes.Stir in the tomato paste.Add the chickpeas smashing around half of them with a wooden spoon.Season with salt and pepper.In 5 quarts of salted boiling water cook the pasta until al dente, around 10 minutes.Drain the pasta and toss into the chickpea mixture.Toss in the escarole.Serve with plenty of cheese.

Gnocchi with Broccoli, Portobello and Sage

Ingredients:

1 pound of fresh gnocchi

1 medium size bunch of broccoli

8 baby Portobello mushrooms, sliced

1 bunch of long green onions. Chopped

3 cloves of garlic, finely chopped

2 tbs of butter

1 Tbs of extra virgin olive oil

1 cup of heavy whipping cream

8 fresh sage leaves or 1 tsp of dried rubbed sage

1/2 tsp of salt

1 tsp of fresh ground black pepper

1 cup of freshly grated parmesan cheese

6 slices of smoked mozzarella

1/4 cup of flat leaf parsley, chopped

Methods:

In 5 quarts of salted boiling water cook the gnocchi until they float to the top and remove with a slotted spoon and set aside.Steam the broccoli until tender and chop and set aside.In a large frying pan saute the onions, garlic, and mushrooms in the butter and oil until tender, around 2 minutes.

Add the cream, sage, salt and pepper and cook for around 8 minutes until the cream gets bubbly and starts to thicken.Stir in the parmesan cheese until melted.Add the broccoli and the gnocchi for 1 minute longer.Transfer the mixture into a glass baking dish.Top with the smoked mozzarella.Sprinkle with parsley

Place under broiler until the cheese is melted and slightly brown. Be careful not to burn the top.Serve with a crusty garlic bread.

Swordfish a la Siciliana

Ingredients:

* 3 ounces raisins

* 5 tablespoons olive oil

* 1 small onion, minced

* 1 clove garlic, minced

* 1/2 pound ripe tomatoes, diced

* 10 green olives, pitted and minced

* 2 ounces pine nuts

* 1/4 cup capers

* 2 pounds swordfish steaks

* salt and pepper to taste

Methods:

1. Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).

2. Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.

3. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Vitello San Giuseppe

Ingredients

* 2 pounds good veal

* Fresh parsley, Basil, Oregano

* Extra Virgin Olive Oil

* Fresh mozzarella

* Sun dry tomatoes

* Garlic

* White wine

* Chicken broth (clear)

* Red pepper flakes

Preparation

Chop sun dry tomatoes in 1/3. Put about 1/8 cup extra virgin olive oil in bottom of frying pan and heat on a medium/low flame. Clean about 4 cloves of garlic and “lightly brown” in the heated oil. When lightly browned remove garlic and set aside.

Dredge the veal in flour (both sides) and place floured veal into the heated oil. Lightly brown each side. When browned add the sun dry tomatoes, oregano, basil, and approx 1/2 cup white wine, reduce down by 2/3 and add 1 cup chicken broth and simmer low until it again reduces by 2/3. Sprinkle thin sliced fresh mozzarella on top of finish veal & sauce!

Minestrone Abruzzese

Ingredients

* 1/2 C. flageolets (dried haricot beans)

* 1/4 C. chick peas

* 1/4 C. brown lentils

* 1/2 lb. pork rind

* 1 ham bone or pig’s trotter

* 1 pig’s ear

* 1/4 C. olive oil

* 1/4 C. finely chopped fat salt pork

* 1 clove garlic, finely chopped

* 2-3 sprigs parsley, finely chopped

* 2 carrots, diced

* 4 large ripe tomatoes

* l bulb fininel, finely chopped

* 1 C. fresh lima (broad) beans

* 2 C. shelled green peas

* 4-5 leaves marjoram

* 1/4 lb fresh spinach, cut in ribbons

* 1/2 lb short thick noodles – optional

* Grated Parmesan or Pecorino

* Salt and pepper to taste

Preparation

Soak the dried vegetables in water overnight. The following day, half-cook them in unsalted water. In another pan boil the pork rind, ham bone or trotter and pig’s ear in salted water for about 2 hours. When the meat is tender, drain and cut into small pieces.

Heat the oil and fat salt pork in the pan in which the soup is to be made, and sauté the garlic, parsley and carrots until the garlic is golden but not brown and the carrot has softened. Add the tomatoes, the dried vegetables, drained, and all the remaining fresh vegetables and herbs, except the spinach. Season to taste with salt and freshly ground pepper, and cover with about 12 cups of water. Bring to boil and simmer gently for 1 hour. Add the spinach and the meat, and cook until the spinach is soft.

Noodles may be added if an even thicker minestrone is preferred, but as always, care must be taken not to overcook them.

Serve hot or cold, sprinkled generously with grated Parmesan or Pecorino

Roast Chicken with Rosemary

Ingredients:

* 1 (3 pound) whole chicken, rinsed

* salt and pepper to taste

* 1 small onion, quartered

* 1/4 cup chopped fresh rosemary

Methods:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9×13 inch baking dish or roasting dish.

3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Non Dairy Macaroni & Cheese

Ingredients:

* 2 cups dry macaroni or mostaciolli

* 12 oz tofu

* 1 tsp chili powder

* 1 tsp dry mustard

* 1 tsp garlic salt

* 2 shallots, minced

* 2 Tbsp oil

* 1/2 pound sliced crimini mushrooms

* 2 cups soy cheddar, grated

* 1 oz sun dried tomatoes, soaked for 1/2 hour and sliced

Methods:

Cook the pasta. Drain and rinse. Preheat oven to 350.In a blender or food processor, grind the tofu until creamy and smooth.Add the chili powder, mustard, and garlic salt.Saute the shallots and mushrooms in 1 Tbsp of the olive oil.

Mix the noodles with the creamed tofu, the mushrooms, the sun dried tomatoes, and 1 1/2 cups of the soy cheese.Spread into a greased 9 x 13 inch glass pan and top with the last 1/2 cup of soy cheese.Add water and bake uncovered 30 minutes, until the top is golden and crusty.

Quick Artichoke Pasta Salad

Ingredients:

* 4 ounces (about 1 cup) salad macaroni or other medium-sized pasta

* 1 jar (6 ounce) marinated artichoke hearts

* 1/4 pound mushrooms, quartered

* 1 cup cherry tomatoes, halved

* 1 cup medium-size pitted ripe olives

* 1 tablespoon chopped parsley

* 1/2 teaspoon dry basil leaves

* salt and pepper

Methods:

Cook macaroni according to package directions;drain well,rinse with cold water,and drain again.

Turn into a large bowl.Add artichokes and their liquid,mushrooms,cherry tomatoes,olives,parsley,and basil;toss gently.Cover and refrigerate for at least 4 hours or until next day.Before serving, season with salt and pepper to taste.

Toasted Garlic Pita

Ingredients:

* 1/4 cup olive oil

* 2 large cloves garlic, minced

* 6 pita breads, about 5-inch diameter

* Freshly grated Parmesan cheese

* Chopped fresh parsley

* Freshly ground pepper

Methods:

Preheat oven to 350° F. Place the oil and garlic in a small bowl. Microwave on high until garlic is softened, about 40 seconds. Be careful not to brown. Place the pita breads on baking sheets. Using a brush, spread some oil and garlic on top of each pita. Sprinkle with Parmesan cheese, parsley and pepper. Bake until hot and slightly browned, 10-15 minutes. For crispier bread use a hotter oven. Serve hot or room temperature.

Peanut Pasta With Tofu

Ingredients:

* 1/4 c seasoned rice vinegar

* 1Tbsp soy sauce

* 1 tsp sugar

* 1 pkg. firm or extra firm tofu cut into 1/2 inch cubes (gently squeeze out excess water before cubing)

* 12 oz penne pasta (dried)

* 2 c Chinese pea pods

* 2 cloves garlic minced

* 1/2 cup plum jam

* Extra full 1/2 cup crunchy peanut butter

* 1/8 tsp. ground ginger

* 1/3 cilantro leaves

* 1/4 c sliced green onions

* cilantro sprigs

* crushed red pepper flakes

Methods:

1) In a medium bowl mix vinegar, 1Tbsp of the oil, soy & sugar.

2) Put some oil into a skillet and fry the tofu.

This doesn’t take a lot of oil. maybe a couple of tablespoons.The tofu will absorb the oil and turn a soft golden color.Don’t over cook.Bear in mind that you can’t under cook it as it is edible right from the box bland and tasteless but edible.Remove from fire and mix in with mixture from #1.Gently mix it in and allow to marinate.Stir occasionally.

3) Start a pot to boil with water to cook penne.

While water heats get together ingredients for sauce.

4) When Water boils, add penne and cook over med high heat for about 7-9 minutes until pasta is almost tender to bite.Add pea pods or stir fry veggies & cook for 1 more minute. Drain.

5) Remove tofu from marinade and reserve the extra for use in the sauce.

6) In the tofu skillet, Heat remaining 2 Tbsp. of oil over medium heat.Toss in garlic and stir cooking just until fragrant, about 30 seconds.Add jam, peanut butter, excess marinade from tofu and ginger.

Cook just until sauce is smooth and well blended.

7) Remove from heat and add pasta mixture, cilantro leaves and green onions.Mix gently but thoroughly.Mix in tofu. Garnish with cilantro sprigs.Season to taste with red pepper.

2011-09-11T03:12:00.001-07:00

Chicken Francaise

Ingredients

1 egg, beaten
1/2 lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish

Directions

1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.

2. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.

3. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

Creamy Chicken Rice Soup

Ingredients

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

2011-09-11T03:11:00.001-07:00

Mackerel Fried Genoves Style

Ingredients:

3 qt Virgin olive oil

1 1/2 lb Mackerel

3 x Eggs

3 x Garlic cloves very finely chopped

1/4 cup Finely-chopped Italian parsley

4 cup Fresh bread crumbs very finely chopped

Salt to taste

Freshly-ground black pepper to taste

2 x Lemons in wedges

Method:

Heat oil to 375 degrees and maintain heat. Scale and gut fish, leaving heads and tails intact (or have your fish monger do this for you).

In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess egg-crumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.

Serve immediately with salt, pepper and lemon wedges.

Pasta alla Cruda

Ingredients

* 500 grams (1 pound + 1.65 ounces) of pasta (mezze penne rigate)

* 400 grams (little over 14 ounces) fresh tomatoes

* 4 tablespoons of extra virgin olive oil

* Salt to taste

Preparation

Get a pot and fill it with water. Bring the water to a boil. Get the fresh tomatoes, wash and put them into the boiling water. Let cook for 5 minutes, add salt to taste. Get fresh tomatoes out of the boiling water, and put the pasta into the pot, add salt to taste. While pasta is cooking, peel tomatoes and smash them in each dish. Once the pasta is cooked drain and pour it in the dishes. Add olive oil on top and serve warm.

Zucchini & Summer Squash Soup with Pastina Pasta

Ingredients

* 3 tablespoons olive oil

* 1 cup pastina

* 2 medium onions, chopped fine

* 1 teaspoon lemon juice

* 6 1/4 cups chicken stock

* 1 teaspoon chopped garlic

* 2 small zucchini (shredded with skin)

* 2 tablespoons fresh chervil

* 2 small summer squash (shredded with skin)

* 3 tablespoons grated Romano cheese

Preparation

Heat oil in pan and add onions, sauté for 20 minutes until soft. Add chicken stock and bring to boil. Turn down to simmer and add Zucchini/Squash/Pastina/Cheese/Lemon Juice/Chervil/Salt/Pepper. Simmer for 25 minutes and serve. Optional to swirl sour cream on top while serving in bowl

2011-09-11T03:10:00.000-07:00

Pasta with Italian-Style Meat Sauce

Ingredients:

* 1/2 cup olive oil

* 2 ounces fat back, thinly sliced (optional)

* 4 chicken wings

* 2 pork blade steaks, cut into 3 or 4 pieces each

* 2 lamb blade steaks, cut into 3 or 4 pieces each

* 1 beef chuck steak, cut into 4 to 6 pieces

* Approximately 1 pound fresh Italian sausage, cut into 2-3 inch links

* 1 onion, coarsely chopped

* 6 large cloves garlic, minced (more or less according to taste)

* 4 cans (15 ounces each) whole tomatoes and their juices, crushed with fingers or in processor

* 1/2 cup red wine

* 1 tablespoon dried basil leaves

* 1 tablespoon dried oregano leaves

* 1 teaspoon dried rosemary leaves

* 1/4 teaspoon dried thyme leaves

* 2 tablespoons dried parsley leaves

* Salt and pepper to taste

* 1 pound medium shaped pasta, such as ziti or penne rigati

* Freshly grated Parmesan and/or Romano cheese

Methods:

Heat large sauté pan over low heat. Add olive oil and fat back. Cook very slowly, reducing heat if necessary, until some of fat has rendered and pieces are transparent. Be careful not to brown. Raise heat to medium-high. Add meats in batches, seasoning each batch lightly with salt and pepper, and brown; remove from pan. Remove excess fat from pan, being certain to leave about 1/2 cup. Add onion and sauté until tender. Add garlic and sauté for one more minute. Return meats to pan with any juices that accumulated. Add tomatoes, wine and seasonings. Reduce heat to low. Cover pan, leaving a little space for steam to escape. Cook sauce until meats are thoroughly done and tender, about 1-1/2 hours. Stir occasionally to prevent sticking; adjust heat and lid position as needed. Do not let sauce become too thick.

Meanwhile, prepare pasta according to package directions for al dente. Remove meats from sauce and place in serving bowl. Drain the pasta. Add to the sauce and combine well. Let pasta set for about 3 minutes to allow flavors to blend. Place in serving bowl; pass cheese and meats separately

ITALLION FOOD RESIPIS

2011-09-11T02:53:00.001-07:00

Pizza Crust

Ingredients:

• 1 cup lukewarm water

• 2 Tablespoons milk

• 2 teaspoons brown sugar

• 1 teaspoon salt

• 1 Tablespoon shortening

• 1 Tablespoon corn meal

• 1 Tablespoon extra virgin olive oil

• 1 package yeast

• 3 cups all-purpose

Preparation:

In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.

Add remaining flour and mix it with your hands. Turn dough out on a lightly floured surface and knead dough about 8 to 10 minutes. Form dough into a ball. Let it rest about 1 hour. Form dough into pizza. For best results, dust the baking pan or pizza stone with corn meal to prevent the pizza from sticking.

Pasta with White Beans, Sausage and Tomatoes

ngredients:

* 1 pound penne or similar pasta

* 3/4 pounds link Italian sausage, sliced fairly thin

* 3 tablespoons olive oil

* 2 cans (14.5 ounces each) whole tomatoes, crushed

* 6 large cloves garlic, minced (or to taste)

* 2 tablespoons dried oregano

* 1 tablespoon dried parsley

* 1 tablespoon dried basil (optional)

* Salt and pepper to taste

* 1-1/4 pounds cooked white beans, such as cannellini, drained (canned or home-cooked)

* Freshly grated Parmesan cheese

Methods:

Brown sausage in large sauté pan coated with olive oil over medium-high heat until browned. Add extra olive oil, and garlic. Sauté about 1 more minute. Add tomatoes, oregano, parsley basil, salt and pepper. Cook, uncovered until tomatoes have reduced, about 10 minutes. Add the beans and cook until well-heated, about 5 minutes.

Meanwhile, cook pasta according to package directions for al dente. Add drained pasta and about 1/8-cup of the cooking liquid to the sauce. Stir well to combine. Serve immediately, passing Parmesan cheese separately

Chicken Enchilada Chili

INGREDIENTS

3/4pound boneless, skinless chicken thighs

1.small onion, chopped (1/4 cup)

1.small yellow or green bell pepper, chopped (1/2 cup)

1.can (14.5 oz) stewed tomatoes with garlic and onion, undrained

½.can (15 to 16 oz) chili beans in sauce, undrained

3.cup Old El Paso® enchilada sauce (from a 10 oz can)

tablespoons sour cream

1.tablespoon chopped fresh cilantro

DIRECTIONS

1Spray 3- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
2Cover and cook on Low heat setting 4 to 5 hours.
3Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Regular stewed tomatoes, along with some chopped onion and a dash of garlic powder or finely chopped fresh garlic, can be used in place of the flavored stewed tomatoes.

Lifting the lid of your slow cooker can add up to 20 minutes of cooking time. Instead, spin the lid to clear it of condensation so you can check the food.

For super-quick dinners and totable lunches, freeze the chili in single-serving freezer containers. Thaw, then heat in the microwave on High for 4 to 5 minutes, stirring once or twice, until hot.

Cajun Pot Roast with Maque Choux

INGREDIENTS

1.to 1 1/2 lb boneless beef chuck roast

2.teaspoons Cajun seasoning

1.cup frozen whole kernel corn (from 9 oz box)

¼.cup chopped onion

¼.cup chopped green bell pepper

1.can (14.5 oz) diced tomatoes, undrained

Dash pepper

¼.teaspoon red pepper sauce

DIRECTIONS

1Rub entire surface of beef roast with Cajun seasoning. In 3- to 3 1/2-quart slow cooker, place roast. Top with frozen corn, onion and bell pepper.
2In small bowl, mix tomatoes, pepper and pepper sauce. Pour over vegetables and roast.
3Cover; cook on Low heat setting 7 to 8 hours.
4To serve, cut roast into slices. Using a slotted spoon, remove corn mixture and serve with roast.

Maque choux (pronounced MOCK shoo) means "smothered corn" in Cajun country. This corn is smothered with tomatoes, bell pepper

INGREDIENTS

1.(3-lb.) boneless beef chuck roast, trimmed

1.medium onion, sliced

1.medium green bell pepper, sliced

½.cup beef broth

½.cup chili sauce

3.teaspoons paprika

½.teaspoon garlic-pepper blend

½.teaspoon salt

¼.teaspoon caraway seed

12.oz. (6 cups) uncooked medium egg noodles

1.(8-oz.) container sour cream

Chopped fresh parsley, if desired

DIRECTIONS

1If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.

2In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.

3Cover; cook on low setting for 7 to 8 hours.
4About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.
5Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.

Ravioli with Summer Fresh Tomato Sauce

Ingredients:

* 1 tablespoon olive oil

* 1/2 ounce fat back, thinly sliced and cut into small pieces (optional, but adds good flavor)

* 1 cup finely chopped onion

* 2 tablespoons minced fresh garlic

* 2-1/4 pounds fresh tomatoes, preferably plum or roma, halved, gently squeezed to remove seeds and juice, and coarsely chopped

* Salt and pepper to taste

* 3 tablespoons shredded fresh basil

* 16 to 18 ounces fresh store-bought ravioli, depending on size package you can find

* Freshly grated Parmesan cheese

Methods:

Heat the olive oil in a medium sauté pan over low heat. Add the fat back and cook until much of the fat is rendered. Increase heat to medium-high. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the tomatoes and increase heat to high. Add the salt, pepper and basil. Sauté about 5 minutes or until tomatoes have broken down and softened.

Meanwhile, cook ravioli according to package directions for al dente. Drain. Add the ravioli to the sauce. Turn off the heat and toss for about 1 minute. Serve immediately, passing cheese separately.

Angel Mushrooms and Garlic

Ingredients:

* 3/4 pound angel hair, or similar pasta such as capellini or vermicelli

* 1/3 cup olive oil

* 2 cups sliced fresh button mushrooms

* Salt and pepper to taste

* 1 tablespoon dried oregano

* 1 tablespoon minced fresh garlic

* 1 teaspoon white truffle oil (optional)

Methods:

Cook pasta according to package directions for al dente. Meanwhile, heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the mushrooms and sauté until slightly softened, about 2 minutes. Stir in the salt, pepper, oregano and garlic. Sauté until mushrooms are browned, about 3 minutes. Add the truffle oil and heat about 1 minute. Pour over the drained pasta; stir well to combine. Taste for seasoning. Serve immediately.

Grilled Lamb Chops

Ingredients:

* 4 thick lamb chops, trimmed of excess fat

* Dijon mustard

* Balsamic vinegar

* Rosemary

* Minced garlic

* Olive oil

* Salt and pepper to taste

Methods:

Spread chops with a little of the mustard. Sprinkle with vinegar, seasonings and a little olive oil. Turn to rub in both sides. Let marinate about 30 minutes.

Meanwhile, heat the grill. Grill chops over high heat until done, about 4 minutes per side for medium-rare.

Orecchietti with Spinach, White Beans and Dried Tomatoes

Ingredients:

* 3/4 cup homemade or packaged dried tomatoes

* 1-1/2 tablespoons balsamic or red wine vinegar

* 1 tablespoon olive oil

* Boiling water to cover tomatoes

* 1 pound orecchietti, or similar pasta

* 3 tablespoons olive oil

* 1 pound frozen cut leaf spinach

* 6 large garlic cloves, minced

* 1 can (1 pound, 3 ounces) cannellini beans, rinsed and drained

* 2 teaspoons dried oregano

* Salt and pepper to taste

* Freshly grated Parmesan or Romano cheese

Methods:

For dried tomatoes, mix together the tomatoes,vinegar,olive oil and boiling water to cover. Let set until tomatoes are softened, about 1-1/2 hours,depending on tomatoes. Drain and finely chop the tomatoes, reserving juices.

Cook pasta according to package directions for al dente. Meanwhile, make sauce. Heat a large sauté pan over medium-high heat. Add the olive oil and swirl to cover bottom. Add the spinach and cook until heated. Add the garlic and sauté another minute. Add the drained tomatoes; cook another 2 minutes. Add the tomato juices, beans, oregano, salt and pepper. Drain the pasta, reserving a little of the the water. Add to the sauté pan and toss to combine. Let set a few minutes, stirring often, for flavors to blend. Serve, passing cheese separately.

Linguine with Fresh Clams and Tomatoes

Ingredients;

* 1 pound uncooked linguine or spaghetti

* 3 tablespoons olive oil

* 1 small onion, finely chopped

* 1/2 large green pepper, finely chopped

* 4 large cloves garlic, minced

* 3 cans (14.5 ounces each) whole tomatoes with juices, broken apart or chopped

* 1/2 cup dry white wine

* 1 tablespoon chopped fresh basil

* 1 tablespoon chopped fresh oregano

* 1 tablespoon chopped fresh parsley

* Salt and pepper to taste

* 3 dozen live clams, such as cherry stone or little necks, scrubbed

Methods:

Cook the pasta according to package directions for al dente.

Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes. Add the garlic and sauté an additional minute. Add the tomatoes, wine and seasonings; cook until slightly reduced, about 10 minutes. Add the clams and stir well. Cover the pan and cook until the shells have opened, about 5 minutes. Stir occasionally to mix the clams with the sauce. Remove the clams and place in large bowl, discarding any that did not open. Drain the pasta and add to the sauce in the pan. Stir well to combine. If desired, return the clams to the pan or place on top of the pasta in individual serving bowls. Be certain to place empty plates or bowls on the table for the emptied shells.

Braised Lamb Shanks with Vegetables and Orzo

Ingredients:

For the Shanks

* 3 tablespoons olive oil

* 4 lamb shanks

* Salt and pepper to taste

* 3 medium carrots, cut into 1/2-inch slices (about 1 cup)

* 1 medium celery stalk, cut same as carrots (about 1/2 cup)

* 1 large onion, coarsely chopped (about 2 cups)

* 1 small green pepper, coarsely chopped (about 1 cup)

* 4 large garlic cloves, finely chopped

* 2 tablespoons tomato paste

* 1 cup dry red wine

* 1 cup low-salt chicken broth

* 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices

* 1 bay leaf

* 2 teaspoons dried thyme

* 1 tablespoon dried marjoram leaves

* 2 teaspoons dried rosemary

* 1 tablespoon dried parsley

* Juice of 1/2 lemon

For the Orzo

* 2 tablespoons butter

* 1-1/2 cups orzo

* 1 cup low-salt chicken broth

* 1 cup water

* Salt and pepper to taste

* Juice of 1/2 lemon

* 1 teaspoon dried marjoram leaves

* 1 teaspoon dried parsley

Methods:

To make the lamb shanks, preheat the oven to 325° F. Heat a large skillet or sauté pan over high heat. Add the olive oil. Season the shanks with salt and pepper. Add to the pan and sauté until nicely browned, about 2 minutes per side. Remove shanks and set aside. Reduce heat to medium-high. Add the carrots, celery, onions, and green peppers. Sprinkle with a little more salt and pepper. Sauté until lightly golden, about 5 minutes. Add the garlic and tomato paste. Stir well to combine paste with vegetables. Pour in the wine and broth. Deglaze pan, scraping up all of the browned bits in the bottom. Add the tomatoes, bay leaf, thyme, marjoram, rosemary, parsley, additional salt and pepper and lemon juice. Stir well. Return the shanks, and accumulated juices, to the pan. Cover with a tight lid or, if in doubt, foil. Place in oven and braise until meat is very tender, about 2-1/2 hours. Check every 30 minutes or so to make sure moisture is not evaporating and to spoon some of the sauce over the shanks.

For the orzo, melt the butter in a medium skillet over medium heat. Add the orzo and toast until well-browned, about 10 minutes, stirring often and reducing heat as needed to prevent burning. Meanwhile, heat the chicken broth and water in a small saucepan just to boiling.

To finish the dish, increase oven temperature to 400° F. Stir the toasted orzo, hot broth/water mixture, lemon juice, marjoram, parsley, salt and pepper into the sauce in the pan with the shanks and vegetables. Cover again; return to oven and bake until orzo is tender, about 20 minutes. Serve immediately.

Hazelnut Chicken in Prosciutto-Cream Sauce

Ingredients:

* 3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick

* all-purpose flour for dredging

* 1 egg, beaten

* 2 tablespoons milk

* 1 cup chopped hazelnuts

* 2 tablespoons olive oil

* 1/2 cup dry white wine

* 6 large mushrooms, quartered

* 3 ounces prosciutto, shredded

* 15 fresh spinach leaves

* 1 cup heavy whipping cream

Methods:

1. Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.

2. Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.

3. Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Baccala with Capitone Sauce

Ingredients:

1 1/2 lbs.salt cod-soaked

1 bunch Italian parsley-chopped

1 bunch basil-chopped

1 clove garlic-chopped

Pepper

1/3 cup olive oil

Capitone Sauce:

1 pound canned Italian plum tomatoes

3 cloves garlic-chopped

½ cup onions-sliced

1 to 2 tablespoons olive oil

1 teaspoon dried basil

2 tablespoons Italian parsley-chopped

Juice of ½ lemon

¼ cup almonds-chopped

¼ cup hazelnuts-chopped ¼ cup walnuts, chopped

½ cup pignoli

2 heaping tablespoons raisins

2 bay leaves

1 teaspoon hot pepper flakes

Methods:

Preheat oven to 375 F. Wash cod completely,and Cut into 1-inch pieces.Mix the parsley, basil,garlic,and pepper.Place fillets in a single layer in pan.Barely cover with water cook for 2 to 3 minutes.Place cod in oiled baking pan.Cover with thin layer of Capitone sauce,and bake for 30 minutes.In another pan,warm remaining Capitone sauce, pour sauce over fish,sprinkle with parsley.

Capitone Sauce:

Put tomatoes through a processor until they are liquefied but still chunky.Saute garlic and onions in olive oil until translucent.Add tomatoes,basil,parsley,lemon juice,nuts,raisins,bay leaves,and hot pepper flakes.Simmer on a very low flame for an hour.

2011-09-11T02:48:00.001-07:00

Orange and Rosemary Baked Olives

Ingredients:

* 3 1/2 cups whole mixed olives, drained

* 1/4 cup dry white wine

* 2 tablespoons fresh orange juice

* 2 tablespoons olive oil

* 2 cloves garlic, minced

* 2 sprigs fresh rosemary

* 2 tablespoons fresh parsley, chopped

* 1 1/2 tablespoons chopped fresh oregano

* 4 teaspoons grated orange zest

* 1/4 teaspoon crushed red pepper flakes

Methods:

1. Preheat oven to 375 degrees F (190 degrees C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9×13 inch baking dish. Nestle the sprigs of rosemary in the olives.

2. Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.

Super Duper Italian Nachos

Ingredients:

* 1 (10 ounce) bag bag tortilla chips

* 1 pound shredded Monterey Jack cheese

* 3/4 cup Alfredo Sauce

* 1 small red onion, diced

* 1/3 cup sun-dried tomatoes, chopped

1/3 cup chopped pepperoncini

* 1/4 cup pitted Kalamata olives, chopped

Methods:

1. Arrange the tortilla chips on a large, microwave-safe platter. Scatter the cheese over the chips; drizzle with alfredo sauce.

2. Heat in microwave until the cheese has melted, 2 to 3 minutes.

3. Top nachos with onion, tomato, pepperoncini, and olives to serve.

Pesto using Pestle and Mortar

Posted: 15 Apr 2011 10:56 AM PDT

Ingredients:

* 20 g (¾ oz) Basil leaves (it’s about 20 large leaves)

* 1 Small clove of garlic (roughly chopped)

* 20 g (¾ oz) Pine nuts

* 40 g (1 ½ oz) Freshly grated Pecorino Sardo cheese

* 60 ml (2 fl oz) Extra virgin olive oil (absolutely no sunflower oil!)

* A pinch of coarse salt ( ½ tbs)

Methods:

Gently wash the basil leaves,paying attention not to crunch them.Lay the basil leaves onto kitchen paper and let them to dry.Do not press or pat the leaves with kitchen paper but leave them to dry naturally.Add the basil leaves into the mortar.Add the pine nuts into the mortar.Add the garlic (roughly chopped) into the mortar.Add the salt into the mortar.

Start working with the pestle, pressing and rotating it. Keep going for a few minutes until all the ingredients are finely ground.The more you work the mixture with the pestle the better.After a few minutes working with the pestle, add the cheese and continue to work the mixture with the pestle until you have an evenly distributed light green color.Now, add the olive oil.Use a small spoon to stir so that the olive oil is evenly distributed.Now you can coat spaghetti with it or spread it onto bread slices.

2011-09-11T02:46:00.001-07:00

Pineapple Fried Rice

Ingredients

1 cup uncooked white rice
2 cups water
2 tablespoons sesame oil
3 green onions, thinly sliced including tops
1 cup diced ham
1/2 cup peas
1 (8 ounce) can pineapple chunks, drained
1 egg, beaten
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/4 cup soy sauce

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.

2. Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.

3. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

Grilled Shrimp Tacos

Ingredients

2 tablespoons olive oil
1 lime, juiced and grated
1 teaspoon cumin
1 pound large shrimp, peeled and deveined
Salt and ground black pepper
6 (8 inch) flour tortillas, heated according to package directions
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

Directions

1. Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

2. Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Mango Chicken

Ingredients

1 egg
2 tablespoons lemon juice
1 cup mango nectar
1 cup flour
2 tablespoons garlic powder
1 tablespoon black pepper
2 (6 ounce) skinless, boneless chicken breast halves
1/4 cup olive oil
1 cup mango nectar
3/4 cup water
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup honey
2 tablespoons lemon juice
3 dashes sesame oil
1 teaspoon cornstarch

Directions

1. Whisk together the egg, 2 tablespoons lemon juice, and 1 cup of mango nectar in a bowl, and set aside. Combine the flour, garlic powder, and pepper in a shallow dish, and set aside. Dip the chicken breasts into the egg mixture and allow the excess to drain off. Press into the flour mixture to coat and shake off the excess.

2. Heat the olive oil in a large skillet over medium heat. Place the chicken breasts into the hot oil, and cook until golden brown on both sides, about 4 minutes per side. Meanwhile, whisk together 1 cup of mango nectar, water, soy sauce, balsamic vinegar, honey, 2 tablespoon lemon juice, sesame oil, and cornstarch. Once the chicken is brown on both sides, pour in the balsamic mixture. Bring to a simmer, and cook 10 minutes more.

2011-09-11T02:39:00.000-07:00

Radicchio and Smoked Cheese Risotto

Ingredients:

* 350-400 g (12- 14 oz) Carnaroli rice (alternatively Arborio rice)

* 75 g (3 oz) Butter (1 knob of 50 g and 1 knob of 25 g)

* 150 g (5 oz) Red radicchio leaves

* ½ Onion (finely chopped)

* 100 ml ( 3½ fl oz) White wine

* 1 Litre ( 1 ¾ pints) of hot vegetable stock-2 stock cubes

* 100 g (4 oz) Smoked cheese

* Salt for seasoning

Methods:

Separate the radicchio leaves,wash them,dry them and remove the hard white core part of the leaves.You should get 150 g (5 oz) of leaves.Chop the leaves,possibly making long and thin strips.Cut the cheese into very thin slices.Put 50 g (2 oz) of the butter in a large pan and melt it (keep the remaining butter for later).Add the finely chopped onion.

Sweat the onion over a medium heat for about 3-5 minutes or until it is soft.Then add the radicchio.Wilt the radicchio for 2-3 minutes; you will see that it will reduce its volume by about 1/3.Then add the rice and stir until the rice is completely coated with butter. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).

Now, add the stock and turn the heat to medium/low. The stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).

After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked “al dente” (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.

In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.At about 1 minute before you put the cooker off, add the slices of cheese.Stir for few seconds until the cheese is completely melted.

When the rice is perfectly cooked “al dente”, put the cooker off and add all the remaining butter (cut into pieces) and stir until completely melted.Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.

Sauteed Greens with Poached Eggs

Ingredients:

* 3 tablespoons olive oil

* 4 large cloves garlic, minced

* About 1 pound rapini, cleaned, tough stems removed, and cut into 2 inch pieces

* Salt and pepper to taste

* 6 eggs

Methods:

Heat a medium skillet over medium-high heat. Add the oil and swirl to heat. Add the garlic and sauté for 1 minute. Add the rapini, salt and pepper. Cover and cook until tender, about 5 minutes. Remove lid. Break eggs into small bowl and place on top of the greens, one at a time. Cover and cook until desired doneness, about 15 minutes, running with yoke

2011-09-11T02:26:00.000-07:00

Tagliatelle al Pomodoro Fresco

Ingredients

* 250 grams (8.8 ounces) of chopped fresh tomatoes

* 30 grams (1 clove) of whole garlic

* 25 cl (4 tablespoons) of genuine olive oil

* 500 grams (1 pound + 1.65 ounces) of tagliatelle

* Basil

* Salt

Preparation

Pour chopped tomatoes into a mixer, and let it work for 3 minutes. Get a pot, fill it with water, light fire and bring water to boil. Put pasta into boiling water and salt it. Put the cream of the fresh tomatoes into a dish, add garlic, basil and olive oil. Once pasta is cooked, drain and put onto the tomatoes cream. Mix and serve.

Shrimp and Feta Greek Style Pizza

Ingredients:

1 lb Uncooked med. Shrimp

1 tb Cornmeal

1 Can PB Pizza dough (or hmade

4 oz Shredded Mozzeralla cheese

1 tb Olive oil

2 Minced Garlic cloves

2 1/2 oz Crumbled Feta Cheese

1/4 c Slice green onions

2 ts Rosemary crushed 2

1/4 oz Can sliced ripe olives

Instructions:

Shell and devein shrimp and set aside.Heat oven to 425 F. Grease 12″ pizza pan or 13×9″ pan sprinkle with cornmeal.Place dough in greased pan starting at center press out with hands.Sprinkle with mozzarella cheese.Heat olive oil in large skillet over med-high heat. Add shrimp and garlic.Cook until shrimp are light pink about 1 min. stirring frequently.Spoon over mozzarella cheese.Sprinkle feta cheese, green onions rosemary and olives over shrimp.Bake at 425 F for 18-22 min. or until crust is golden brown.

Green Pizza

Ingredients:

Prepared pizza crust, such as Boboli or your own

Pesto ingredients:

2 cups fresh parsley or basil, firmly packed

3/4 cup Parmesan or Romano

2/3 cup olive oil

2 to 4 cloves garlic

1/3 cup pine nuts or walnuts

Methods:

Preheat oven to 400.Place basil and garlic in food processor bowl and blend until smooth. Add nuts and cheese and continue blending.While processor is running add olive oil until creamy. (Pesto can be stored up to three months in refrigerator if covered with a thin layer of olive oil or it can be frozen.)

To assemble pizza: Use pastry brush to add a thin coat of oil to pizza shell (can omit this step). Spread pesto over shell.Sprinkle feta over top and add thinly sliced and quartered tomatoes,if desired.

Bake 10-15 minutes. Serve with a salad.

Scrumcious Pizza Crust

Ingredients:

1 package yeast

1 1/3 cups warm water

let stand 5 min.

3 3/4 cups all purpose flower

2 tbs olive oil

1 tbs salt

1 tbs sugar

Methods:

Mix then let sit for about 1 1/2 hours or until it doubles in size with a plastic bag over it to keep it from drying (this will make it fluffier).Preheat oven to 475 degrees spread across two 12 inch greased pizza pans.Brush top with olive oil and add toppings cook for about 25 min.

Mushroom and Tomato Sauce with Pasta

Ingredients:

* lots of thin spaghetti

* 6 tomatoes

* 2 10 oz packs sliced fresh mushrooms

* 3/4 cup white cooking wine

* 2 garlic cloves

* lots (3 tablespoons or more) of olive oil

* fresh basil (optional)

* parley, oregano, other herbs (optional)

* salt & pepper to taste

Methods:

Cook pasta (the right way – add when water and lots of salt is 100% boiling).Heat oil.

Add garlic and mushrooms.Cook five minutes.Add white wine.Boil.Add tomatoes and herbs.Boil again.

Coat pasta.

Turkey-Cheddar Panini

Ingredients:

2 teaspoons Major Grey’s chutney

1/2 ounce sliced turkey or cooked roast pork

1 ounce cheddar cheese

1 teaspoon butter, softened

Methods:

For each panini, spread bottom half of muffin with 2 teaspoons Major Grey’s chutney; top with 1/2 ounce sliced turkey or cooked roast pork and 1 ounce Cheddar cheese. Spread 1 teaspoon softened butter on outside top and bottom of muffins.

Swiss Chard and Tomato Frittata

Ingredients:

1 lb swiss chard

4 garlic cloves, minced

1 cup chopped onions

2 teaspoons olive oil

6 egg whites

2 whole eggs

3 tablespoons chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 medium tomato, sliced

Methods:

Chop the chard.In a skillet sauté the garlic and onions in 1 tablespoon of the oil.Add the chard cover and lower the heat and cook for 10 minutes.Remove from heat and drain if juicy.In a large bowl, beat the eggs,salt and pepper until blended.Stir in the chard.Coat the bottom of a skillet with the remaining oil and return to medium heat.When hot pour egg mixture and arrange tomato slices on top.Cover and cook until the edges are firm and the bottom is golden and beginning to brown.Turn frittata over and cook for about 5 more minute until eggs are cooked.Serve immediately or at room temperature.

Lobster, Chanterelle Mushroom, and Leek Frittata

Ingredients

1 lobster (1-1/2 pounds)

1 Tablespoon unsalted butter

1 small leek, white part only

4 ounces chanterelle mushrooms, fine diced

8 eggs

2 Tablespoons heavy cream

2 Tablespoons chopped fresh parsley

1 Tablespoon chopped fresh chives

1 Tablespoon chopped fresh chervil

salt and pepper

2 Tablespoons olive oil

Methods:

Steam or boil the lobster for 10 minutes.Remove from heat and let stand until cool enough to handle. Crack the claws knuckles and tail section;remove the lobster meat and finely dice.Set aside.

Heat the butter in a small saute pan over medium heat.Add the leek and mushrooms; saute for 4 to 5 minutes stirring occasionally. Set aside to cool.

Lightly beat the eggs with the cream in a large bowl. Stir in the lobster meat mushroom mixture and herbs.Season with salt and pepper.

Heat the olive oil in a 10-inch nonstick skillet over medium heat;pour in the egg-lobster mixture. As the eggs starts to cook pierce the mixture and pull in the edges with a rubber spatula to allow the uncooked egg on top to move through to the bottom. When the frittata is almost set (firm but still somewhat liquid on top),place the pan under the broiler to finish cooking the top.Slide the frittata onto a cutting board and cut into wedges.Serve hot or at room temperature.

Scaloppine al Martini

Ingredients

* 12 veal medallions

* 1 cup flour

* 1 cup grated cheese

* 2 eggs, beaten

* Oil for frying

* 2 tbsp. butter

* Juice of 1/2 lemon

* 1/2 cup beef stock

Preparation

Dredge veal in flour, then dip into the beaten eggs and finally dip it into the cheese. Fry veal in oil until golden. Remove, cover and set aside. Discard oil. Place butter, lemon juice and beef stock in pan. Simmer over a low flame until liquids are reduced by half (approximately 15 minutes). Pour sauce over veal. Serves 4.

Mussels with Red Onions

Ingredients:

2 lb. mussels (smaller ones are better)

6 tbsp. virgin olive oil

2 md. red onions, thinly sliced

1 cup dry white wine

1 lemon quartered

1/2 lb. chicory,cut in 1/4-inch ribbons

Lemon wedges,for garnish

Hot and spicy oil,for garnish

Directions:

Scrub and debeard mussels. In a 3-quart sauce pan, heat oil until smoking. Add onions and cook until soft but not brown. Add mussels and toss well. Add wine and lemon pieces and cover. Cook 1 minute, remove lid and add chicory. Replace lid and cook 1 more minute until all mussels are steamed open. Pour into warm bowls and serve with lemon wedges and hot and spicy oil.

Mussels with Fresh Limes

Ingredients:

1 cup of dry white wines

2 limes

1 tablespoon granulated sugar

2 pounds of rope-grown mussels

1/4 cup salted butter

2 shallots, peeled and minced

1/2 cup heavy cream

Freshly ground black pepper

Methods:

Bring the wine,the grated zest of one lime,and the sugar to a boil in a large sauce pan. Add the mussels,cover,and steam over medium heat for 6-8 min or until they open.Drain the mussels,saving the cooking juice,and place in a large decorative bowl. Cover and keep warm. Melt the butter in a small skillet over medium-low heat. Add the shallots and the zest of the other lime,and saute until the shallots are golden.Add one tablespoon of lime juice and the reserved mussel cooking juice, and gently boil until the liquid has reduced by half.Stir in the cream and season with pepper to taste. To serve, pour the lime cream over the mussels.

Baccalà in Biondo

Ingredients

* 1 1/2 to 2 lbs of baccalà musillo

* 1/4 cup virgin olive oil

* 1 tsp. garlic powder

* 1 can collossal black olives diced

* 1/2 cup green olives diced

* Pinch of red pepper

* 1/8 cup white vermouth

Preparation

Soak the baccalà for a minimum of three days before the preparation changing water frequently to remove salt. Remove skin and bones. Pour oil in frying pan and heat under low flame. Place remaining ingredients except the vermouth in oil. Cook thoroughly about 5-6 minutes. Add the vermouth and cover. Simmer about 5-10 minutes more. Serve hot.

Fresh Chicken Salad with Baby Greens

2011-04-26T09:57:00.000-07:00

Ingredients

• 2 tablespoons extra virgin olive oil, divided

• 2 skinless, boneless chicken breast halves

• 1/4 cup pesto sauce

• 3 cups mixed baby greens

• 1 medium red bell pepper, sliced

• 1 small cucumber, sliced

• 1/4 red onion, thinly sliced

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey

• salt and pepper to taste

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.

2. Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

Chicken Salad With Pine Nuts and Raisins

2011-04-26T09:56:00.000-07:00

Ingredients

• 1 1/2 cups cubed French bread

• 1/2 cup sour cream

• 1/3 cup mayonnaise

• 2 tablespoons lemon juice

• 2 teaspoons Dijon-style prepared mustard

• 2 teaspoons honey

• 1 tablespoon chopped fresh rosemary

• 1/8 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 pound skinless, boneless chicken breasts

• 2 stalks celery, chopped

• 1/3 cup golden raisins

• 1 tablespoon lemon zest

• 6 leaves romaine lettuce

• 6 leaves Radicchio, raw

• 2 teaspoons lemon juice

• 1 teaspoon olive oil

• 3 slices red onion

• 1/3 cup pine nuts, toasted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.

2. Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.

3. Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.

4. Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.

5. Combine the chicken with the celery, raisins and lemon peel.

6. When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

Spinach Salad With Berries and Curry Dressing

2011-04-26T09:54:00.000-07:00

Ingredients

• 6 cups fresh spinach, torn into bite-size pieces

• 1 cup thickly sliced strawberries

• 1 cup blueberries, trimmed

• 1 small red onion, thinly sliced

• 1/2 cup chopped pecans

•

• Non-Fat Curry Dressing:

• 2 tablespoons balsamic vinegar

• 2 tablespoons rice vinegar

• 4 teaspoons honey

• 1 teaspoon curry powder

• 2 teaspoons Dijon mustard

• 1 pinch Salt and pepper to taste

Directions

1. Wash and dry spinach. Whip together dressing ingredients. Add to spinach and toss lightly. Add berries, onion and pecans. Toss lightly and serve.

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

2011-04-26T09:52:00.000-07:00

Ingredients

• 2 teaspoons corn oil

• 1 skinless, boneless chicken breast half - cut into bite-size pieces

• 1/2 teaspoon garlic powder

• 1 1/2 tablespoons mayonnaise

• 1/2 lime, juiced

• 1/2 teaspoon ground ginger

• 2 teaspoons milk

• 2 cups fresh spinach, stems removed

• 4 fresh strawberries, sliced

• 1 1/2 tablespoons slivered almonds

• freshly ground black pepper to taste

Directions

1. Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.

2. In a bowl, mix mayonnaise, lime juice, ginger and milk.

3. Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

Vegetable Stock

2011-04-19T08:35:00.000-07:00

Ingredients:
2 potatoes, coarsely chopped

2 onions, coarsely chopped

2 leeks, trimmed and coarsely chopped

2 carrots, coarsely chopped

2 turnips, coarsely chopped

1 celery stalk, coarsely chopped

3 cherry tomatoes, coarsely chopped

salt

Methods:

1. Place all the vegetables in a large pan, pour in 6 1/4 cups water, add a pinch of salt and bring to a boil.

2. Lower the heat and simmer gently for about 20 minutes.

3. Remove from the heat and let cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.

Pasta with Grape Tomatoes

Ingredients:

1/4 cup olive oil

2 large garlic cloves sliced thin

1 pint grape or cherry tomatoes, sliced in half

1/2 teaspoon red pepper flakes

2 large basil leaves, chopped

salt to taste

1 pound spaghettini pasta

freshly grated Parmagiano-Reggiano cheese for serving

Methods:

1. Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes,red pepper flake,basil,and salt.

2. Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.

3. Meanwhile,bring a pot of liberally salted water to a boil, add pasta and cook until al dente.

4. Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.

5. Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano.

Sea Bream Wrapped in Cooking Foil 2

Ingredients:

* 1 Sea bream about 450 g (1 lb)

* 5 Small cherry tomatoes

* A small handful of capers

* A small handful of pitted green olives

* Some extra virgin olive oil

* A couple of potatoes

* Salt and black ground pepper for seasoning

Methods:

When buying the fish, ask your fishmonger to gut and scale it, but do not remove head and tail. At home, rinse the fish under fresh water and then pat it dry with kitchen paper.Cut a large piece of foil so that you can wrap your fish later. In the centre of the foil put a layer of greaseproof paper, roughly of the same length as your fish. Put some drops of olive oil on the greaseproof paper.

Spread the olive oil all around the greaseproof paper (use your fingers or a little brush).Slice the potatoes (thin slices) and lay the slices down. Then, drizzle some olive oil over the potato slices. The potato helps to absorb part of the liquid that may form in the bottom during the cooking.Take the fish and season its belly starting with a drizzle of olive oil.Then, season the belly with salt and black pepper.Put half of the capers inside the fish gills.

Next,stuff the belly with a third of the olives and tomatoes (cut in half). With the remaining tomatoes,capers and olives,spread them on top and around the fish. Drizzle with olive oil over the fish. Season the outside with salt.Season the outside with black pepper. Close the wrap, seal it folding the sides and put it onto an oven tray.Preheat the oven to 200°C (gas mark 6). When the oven is hot,put the tray into the oven and cook the fish for about 30-35 minutes.

Once the fish is cooked, remove the top skin and drizzle with some good quality olive oil

Ingredients:

* 2/3 cup warm water (110 degrees F/45 degrees C)

* 1 3/4 cups bread flour

* 2 teaspoons dry milk powder

* 2 teaspoons white sugar

* 1 teaspoon salt

* 1 tablespoon grated Parmesan cheese

* 1 1/2 teaspoons Italian seasoning

* 1 1/2 tablespoons margarine

* 1 1/4 teaspoons active dry yeast

Methods:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

2. Select the Medium Crust and Basic/White Bread settings, and press Start.

Mozzarella in a Carriage

Ingredients:

* 8 Slices of bread about 8-10 mm thick

* 1 Buffalo mozzarella ball with one ball you will make 4 slices

* 3 Eggs

* 30 ml (2 tbs) Milk

* 4 Anchovy fillets alternatively 4 little slices of cooked ham

* Salt and ground white pepper for seasoning

* Light olive oil for frying do not use sunflower oil!

Methods:

Cut the slices of bread,Pair the slices putting one on top of another and trim the edges to get rid of the crust. Also, the two slices must match in size.Cut the mozzarella ball into 4 slice.Pat dry the mozzarella slices using kitchen paper.Fill the pan with olive oil and start heating the oil.While the oil is getting hot, put the eggs in a large bowl and season with salt.Season with pepper.Stir with a fork for a few seconds.Add the milk.Stir again for a few seconds.

Take two slices of bread and top one slice with mozzarella. The slice of mozzarella has to be smaller than the slice of bread so that the two slices of bread can be joined and encase the mozzarella.Put one anchovy fillet onto the slice of mozzarella. The anchovy will give the mozzarella in carrozza a nice and delicate flavor (if you are concern about fish bones, you can use anchovy paste instead). Another option, if you do not like anchovies, is to top the mozzarella with a little square of cooked ham.Cover with the second slice of bread.

Press the sandwich down so that the two slices of bread join together, especially around the side edges.Now, take the sandwich and holding the two bread slices firmly together it is easier to do this using both your hands, dip each side edge for a fraction of a second into cold water.Then, dip the wet side edge into the flour. This will create a sort of glue that will help to seal the sandwich during the frying stage.

When the oil has reached the right temperature for frying, dip the whole sandwich (on both sides) into the egg wash. It will be a bit messy but do not worry too much about it!The sandwich is ready for frying.Put the sandwich into the pan (you can use a wooden spatula to slide the sandwich down into the pan) and fry for about 2 minutes or until golden brown.Then, using a wooden spatula, turn the sandwich onto the other side and fry for another 2 minutes.

Risotto with Fava Beans

Ingredients:

* 1/2 pound fresh, unshelled fava beans

* 4 cups chicken broth

* 3 tablespoons butter, divided

* 1 small onion, finely chopped

* 1 cup Arborio rice

* 1/4 cup white wine

* 1/4 cup grated Reggiano Parmesan cheese

* salt to taste

Methods:

1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.

2. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.

3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
Italian-Style Omelet

Ingredients:

* Olive oil

* 1/2 cup chopped onion (1 small onion)

* 1 cup chopped red and/or green pepper (1 large pepper)

* 3 large cloves garlic, chopped or minced

* 9 to 12 eggs

* 1 tablespoon dried oregano (use fresh if available)

* 1 tablespoon dried parsley flakes (use fresh if available)

* 2 to 3 tablespoons freshly grated Parmesan cheese

* Salt and pepper to taste

Methods:

Heat about 1 tablespoon olive oil in large skillet over medium-high heat. Add onions and peppers; sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute.

Meanwhile, place the eggs in a large bowl with about 2 tablespoons water. Beat with wire whisk until frothy. Add the sauteed vegetables, herbs, cheese and seasoning. Beat until well combined. Heat about 3 tablespoons oil over medium-high heat in same skillet used to sauté the vegetables. Add the egg mixture. Cook until set, pushing sides to center occasionally to allow wet portions to flow to bottom of pan, about 4 minutes. Cut into quarter wedges and carefully turn each wedge to enable top side to get done, about another 2 minutes.

Spicy Deep Dish Pizza

2011-04-19T08:27:00.001-07:00

Ingredients:

• 12 ounces Philadelphia Garden Vegetable Cream Cheese

• 4 large eggs

• 1 cup shredded pizza-blend cheese

• 1/2 teaspoon crushed fennel seeds

• 1/2 teaspoon oregano

• Olive oil-flavored cooking spray

• 1 cup grated Mozzarella Cheese, divided

• 1/2 cup seasoning blend (of dried onion, celery, pepper& parsley)

• 1 10-to-12 ounce can or jar pizza sauce

• 1 cup sliced mushrooms

• 12 slices pepperoni

• 1/2 lb. Italian sausage, cooked and crumbled

• 1/2 cup sliced black olives

Preparation:
Beat cream cheese until smooth. Add one egg at a time and beat to mix. Add pizza-blend cheese, fennel seeds and oregano. Spray 9″X13″ baking pan with cooking spray. Put about 1/2 cup of mozzarella cheese in the pan and pour cream cheese-egg mixture over. Top with seasoning blend. Bake at 375F for 30 minutes. Take out of the oven and spread on pizza sauce. Layer with mushrooms, pepperoni, sausage and olives. Sprinkle with remaining mozzarella. Return to the oven and bake for 10 more minutes, or until bubbly and golden brown.

ITALLION FOOD RESIPIS

2011-04-07T09:48:00.001-07:00

Pizza Crust

Ingredients:

• 1 cup lukewarm water

• 2 Tablespoons milk

• 2 teaspoons brown sugar

• 1 teaspoon salt

• 1 Tablespoon shortening

• 1 Tablespoon corn meal

• 1 Tablespoon extra virgin olive oil

• 1 package yeast

• 3 cups all-purpose

Preparation:

In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.

Add remaining flour and mix it with your hands. Turn dough out on a lightly floured surface and knead dough about 8 to 10 minutes. Form dough into a ball. Let it rest about 1 hour. Form dough into pizza. For best results, dust the baking pan or pizza stone with corn meal to prevent the pizza from sticking.

Pasta with White Beans, Sausage and Tomatoes

ngredients:

* 1 pound penne or similar pasta

* 3/4 pounds link Italian sausage, sliced fairly thin

* 3 tablespoons olive oil

* 2 cans (14.5 ounces each) whole tomatoes, crushed

* 6 large cloves garlic, minced (or to taste)

* 2 tablespoons dried oregano

* 1 tablespoon dried parsley

* 1 tablespoon dried basil (optional)

* Salt and pepper to taste

* 1-1/4 pounds cooked white beans, such as cannellini, drained (canned or home-cooked)

* Freshly grated Parmesan cheese

Methods:

Brown sausage in large sauté pan coated with olive oil over medium-high heat until browned. Add extra olive oil, and garlic. Sauté about 1 more minute. Add tomatoes, oregano, parsley basil, salt and pepper. Cook, uncovered until tomatoes have reduced, about 10 minutes. Add the beans and cook until well-heated, about 5 minutes.

Meanwhile, cook pasta according to package directions for al dente. Add drained pasta and about 1/8-cup of the cooking liquid to the sauce. Stir well to combine. Serve immediately, passing Parmesan cheese separately

Chicken Enchilada Chili

INGREDIENTS

3/4pound boneless, skinless chicken thighs

1.small onion, chopped (1/4 cup)

1.small yellow or green bell pepper, chopped (1/2 cup)

1.can (14.5 oz) stewed tomatoes with garlic and onion, undrained

½.can (15 to 16 oz) chili beans in sauce, undrained

3.cup Old El Paso® enchilada sauce (from a 10 oz can)

tablespoons sour cream

1.tablespoon chopped fresh cilantro

DIRECTIONS

• 1Spray 3- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.

• 2Cover and cook on Low heat setting 4 to 5 hours.

• 3Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Regular stewed tomatoes, along with some chopped onion and a dash of garlic powder or finely chopped fresh garlic, can be used in place of the flavored stewed tomatoes.

Lifting the lid of your slow cooker can add up to 20 minutes of cooking time. Instead, spin the lid to clear it of condensation so you can check the food.

For super-quick dinners and totable lunches, freeze the chili in single-serving freezer containers. Thaw, then heat in the microwave on High for 4 to 5 minutes, stirring once or twice, until hot.

Cajun Pot Roast with Maque Choux

INGREDIENTS

1.to 1 1/2 lb boneless beef chuck roast

2.teaspoons Cajun seasoning

1.cup frozen whole kernel corn (from 9 oz box)

¼.cup chopped onion

¼.cup chopped green bell pepper

1.can (14.5 oz) diced tomatoes, undrained

Dash pepper

¼.teaspoon red pepper sauce

DIRECTIONS

• 1Rub entire surface of beef roast with Cajun seasoning. In 3- to 3 1/2-quart slow cooker, place roast. Top with frozen corn, onion and bell pepper.

• 2In small bowl, mix tomatoes, pepper and pepper sauce. Pour over vegetables and roast.

• 3Cover; cook on Low heat setting 7 to 8 hours.

• 4To serve, cut roast into slices. Using a slotted spoon, remove corn mixture and serve with roast.

Maque choux (pronounced MOCK shoo) means "smothered corn" in Cajun country. This corn is smothered with tomatoes, bell pepper

INGREDIENTS

1.(3-lb.) boneless beef chuck roast, trimmed

1.medium onion, sliced

1.medium green bell pepper, sliced

½.cup beef broth

½.cup chili sauce

3.teaspoons paprika

½.teaspoon garlic-pepper blend

½.teaspoon salt

¼.teaspoon caraway seed

12.oz. (6 cups) uncooked medium egg noodles

1.(8-oz.) container sour cream

Chopped fresh parsley, if desired

DIRECTIONS

1If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.

2In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.

• 3Cover; cook on low setting for 7 to 8 hours.

• 4About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.

• 5Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.

Ravioli with Summer Fresh Tomato Sauce

Ingredients:

* 1 tablespoon olive oil

* 1/2 ounce fat back, thinly sliced and cut into small pieces (optional, but adds good flavor)

* 1 cup finely chopped onion

* 2 tablespoons minced fresh garlic

* 2-1/4 pounds fresh tomatoes, preferably plum or roma, halved, gently squeezed to remove seeds and juice, and coarsely chopped

* Salt and pepper to taste

* 3 tablespoons shredded fresh basil

* 16 to 18 ounces fresh store-bought ravioli, depending on size package you can find

* Freshly grated Parmesan cheese

Methods:

Heat the olive oil in a medium sauté pan over low heat. Add the fat back and cook until much of the fat is rendered. Increase heat to medium-high. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the tomatoes and increase heat to high. Add the salt, pepper and basil. Sauté about 5 minutes or until tomatoes have broken down and softened.

Meanwhile, cook ravioli according to package directions for al dente. Drain. Add the ravioli to the sauce. Turn off the heat and toss for about 1 minute. Serve immediately, passing cheese separately.

Angel Mushrooms and Garlic

Ingredients:

* 3/4 pound angel hair, or similar pasta such as capellini or vermicelli

* 1/3 cup olive oil

* 2 cups sliced fresh button mushrooms

* Salt and pepper to taste

* 1 tablespoon dried oregano

* 1 tablespoon minced fresh garlic

* 1 teaspoon white truffle oil (optional)

Methods:

Cook pasta according to package directions for al dente. Meanwhile, heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the mushrooms and sauté until slightly softened, about 2 minutes. Stir in the salt, pepper, oregano and garlic. Sauté until mushrooms are browned, about 3 minutes. Add the truffle oil and heat about 1 minute. Pour over the drained pasta; stir well to combine. Taste for seasoning. Serve immediately.

Grilled Lamb Chops

Ingredients:

* 4 thick lamb chops, trimmed of excess fat

* Dijon mustard

* Balsamic vinegar

* Rosemary

* Minced garlic

* Olive oil

* Salt and pepper to taste

Methods:

Spread chops with a little of the mustard. Sprinkle with vinegar, seasonings and a little olive oil. Turn to rub in both sides. Let marinate about 30 minutes.

Meanwhile, heat the grill. Grill chops over high heat until done, about 4 minutes per side for medium-rare.

Orecchietti with Spinach, White Beans and Dried Tomatoes

Ingredients:

* 3/4 cup homemade or packaged dried tomatoes

* 1-1/2 tablespoons balsamic or red wine vinegar

* 1 tablespoon olive oil

* Boiling water to cover tomatoes

* 1 pound orecchietti, or similar pasta

* 3 tablespoons olive oil

* 1 pound frozen cut leaf spinach

* 6 large garlic cloves, minced

* 1 can (1 pound, 3 ounces) cannellini beans, rinsed and drained

* 2 teaspoons dried oregano

* Salt and pepper to taste

* Freshly grated Parmesan or Romano cheese

Methods:

For dried tomatoes, mix together the tomatoes,vinegar,olive oil and boiling water to cover. Let set until tomatoes are softened, about 1-1/2 hours,depending on tomatoes. Drain and finely chop the tomatoes, reserving juices.

Cook pasta according to package directions for al dente. Meanwhile, make sauce. Heat a large sauté pan over medium-high heat. Add the olive oil and swirl to cover bottom. Add the spinach and cook until heated. Add the garlic and sauté another minute. Add the drained tomatoes; cook another 2 minutes. Add the tomato juices, beans, oregano, salt and pepper. Drain the pasta, reserving a little of the the water. Add to the sauté pan and toss to combine. Let set a few minutes, stirring often, for flavors to blend. Serve, passing cheese separately.

Linguine with Fresh Clams and Tomatoes

Ingredients;

* 1 pound uncooked linguine or spaghetti

* 3 tablespoons olive oil

* 1 small onion, finely chopped

* 1/2 large green pepper, finely chopped

* 4 large cloves garlic, minced

* 3 cans (14.5 ounces each) whole tomatoes with juices, broken apart or chopped

* 1/2 cup dry white wine

* 1 tablespoon chopped fresh basil

* 1 tablespoon chopped fresh oregano

* 1 tablespoon chopped fresh parsley

* Salt and pepper to taste

* 3 dozen live clams, such as cherry stone or little necks, scrubbed

Methods:
Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes. Add the garlic and sauté an additional minute. Add the tomatoes, wine and seasonings; cook until slightly reduced, about 10 minutes. Add the clams and stir well. Cover the pan and cook until the shells have opened, about 5 minutes. Stir occasionally to mix the clams with the sauce. Remove the clams and place in large bowl, discarding any that did not open. Drain the pasta and add to the sauce in the pan. Stir well to combine. If desired, return the clams to the pan or place on top of the pasta in individual serving bowls. Be certain to place empty plates or bowls on the table for the emptied shells.

Braised Lamb Shanks with Vegetables and Orzo

Ingredients:

For the Shanks

* 3 tablespoons olive oil

* 4 lamb shanks

* Salt and pepper to taste

* 3 medium carrots, cut into 1/2-inch slices (about 1 cup)

* 1 medium celery stalk, cut same as carrots (about 1/2 cup)

* 1 large onion, coarsely chopped (about 2 cups)

* 1 small green pepper, coarsely chopped (about 1 cup)

* 4 large garlic cloves, finely chopped

* 2 tablespoons tomato paste

* 1 cup dry red wine

* 1 cup low-salt chicken broth

* 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices

* 1 bay leaf

* 2 teaspoons dried thyme

* 1 tablespoon dried marjoram leaves

* 2 teaspoons dried rosemary

* 1 tablespoon dried parsley

* Juice of 1/2 lemon

For the Orzo

* 2 tablespoons butter

* 1-1/2 cups orzo

* 1 cup low-salt chicken broth

* 1 cup water

* Salt and pepper to taste

* Juice of 1/2 lemon

* 1 teaspoon dried marjoram leaves

* 1 teaspoon dried parsley

Methods:

To make the lamb shanks, preheat the oven to 325° F. Heat a large skillet or sauté pan over high heat. Add the olive oil. Season the shanks with salt and pepper. Add to the pan and sauté until nicely browned, about 2 minutes per side. Remove shanks and set aside. Reduce heat to medium-high. Add the carrots, celery, onions, and green peppers. Sprinkle with a little more salt and pepper. Sauté until lightly golden, about 5 minutes. Add the garlic and tomato paste. Stir well to combine paste with vegetables. Pour in the wine and broth. Deglaze pan, scraping up all of the browned bits in the bottom. Add the tomatoes, bay leaf, thyme, marjoram, rosemary, parsley, additional salt and pepper and lemon juice. Stir well. Return the shanks, and accumulated juices, to the pan. Cover with a tight lid or, if in doubt, foil. Place in oven and braise until meat is very tender, about 2-1/2 hours. Check every 30 minutes or so to make sure moisture is not evaporating and to spoon some of the sauce over the shanks.

For the orzo, melt the butter in a medium skillet over medium heat. Add the orzo and toast until well-browned, about 10 minutes, stirring often and reducing heat as needed to prevent burning. Meanwhile, heat the chicken broth and water in a small saucepan just to boiling.

To finish the dish, increase oven temperature to 400° F. Stir the toasted orzo, hot broth/water mixture, lemon juice, marjoram, parsley, salt and pepper into the sauce in the pan with the shanks and vegetables. Cover again; return to oven and bake until orzo is tender, about 20 minutes. Serve immediately.

Penne with Cannellini Beans and Anchovies

2011-02-28T04:56:00.000-08:00

INGREDIENTS

½ tsp crushed red pepper

1 cup canned cannellini beans or other white

beans, rinsed and drained

1 tsp dried basil, or 2 tbsp fresh, finely minced

6 flat cans anchovies, patted dry

¼ cup grated Parmesan cheese

½ cup olive oil

2 cloves garlic, crushed

¾ lb penne or other tube pasta

2 plum tomatoes, seeded and chopped

1 cup fresh breadcrumbs

1 cup Swiss chard, stems trimmed and leaves cut

DIRECTIONS

Combine crushed red pepper, anchovies, and garlic and

mince to form a paste. Set aside. Heat half the oil in a large

nonreactive pot over medium-high heat. Add breadcrumbs

and cook 3-4 minutes, until crisp, stirring constantly. Stir in

basil and pepper to taste. Transfer to a bowl and set aside.

Wipe pot clean with a paper towel. Heat remaining oil in same

pot over medium-high heat. Add garlic paste mixture and cook

1 minute, stirring constantly, until garlic begins to soften. Stir in

beans, tomato, and salt and pepper to taste. Cook about 1

minute, until heated throughout. Transfer to a large bowl.

Using same pot, cook pasta in boiling salted water 5 minutes.

Add chard and cook another 5 minutes, or until pasta is

al dente. Drain through a colander, removing as much liquid

as possible. Lightly stir pasta into bean mixture. Serve

sprinkled with breadcrumbs and Parmesan c heese.

2011-02-24T20:15:00.000-08:00

amazon.com

Zeppolone Spignese

2011-02-10T08:02:00.000-08:00

Ingredients

* 2 lbs. Endive or Escarole

* 1/2 cup oil

* 2 cloves garlic

* 1 1/2 cup bread crumbs

* 1 tsp. salt

* 1/2 cup of flour

* 2 tsp. mint

* 1 hot pepper (optional)

Preparation

Boil endive or escarole until tender. Squeeze out water by hand. You want this to be as dry as possible. Cut greens into small pieces. Mix greens with bread crumbs, flour, garlic, mint, salt and hot pepper. Place oil in 8 inch frying pan and let heat. Place the mixture into the pan and fry. You must mix it until it is thoroughly cooked. When it is cooked on the bottom, place dish over the pan and press it. Turn the pan over so that the mixture is now on the plate. Slide it back into the pan to cook the other side. You may want to add more oil prior to putting it back into the pan. When cooked place dish over the pan and press down. Flip over the pan and your zeppolone is ready to serve.

Zucchine con Pomodori

2011-02-10T08:00:00.001-08:00

Ingredients

* 4 cups diced zucchini

* 2 cups diced plum tomatoes

* 1 small diced onion

* 2 cups shredded mozzarella cheese

* 4 tablespoons olive oil or margarine melted

* 1 large lemon

Preparation

Saute onion in small amount of olive oil or margarine. In large bowl add zucchini, tomatoes & sauteed onion. Squeeze the juice from the lemon in a small bowl & add olive oil or melted margarine and beat until well blended. Add to zucchini mixture and salt & pepper if desired. Mix all ingredients well. Place in baking dish or pan, sprinkle mozzarella cheese on top. Cover & bake at 350 degrees for 1 to 1.5 hours.

Bread Machine Bagels

2011-02-10T07:58:00.001-08:00

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)

• 1 1/2 teaspoons salt

• 2 tablespoons white sugar

• 3 cups bread flour

• 2 1/4 teaspoons active dry yeast

• 3 quarts boiling water

• 3 tablespoons white sugar

• 1 tablespoon cornmeal

• 1 egg white

• 3 tablespoons poppy seeds

Directions

1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.

2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.

3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.

4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.

5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

Muffins

2011-02-10T07:43:00.000-08:00

Ingredients

• 1/2 cup white sugar

• 1/4 cup margarine, melted

• 3/4 teaspoon ground nutmeg

• 1/2 cup milk

• 1 teaspoon baking powder

• 1 cup all-purpose flour

• 1/4 cup margarine, melted

• 1/2 cup white sugar

• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.

2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.

3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.

4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Asparagus, Chicken, and Pecan Pasta

2011-01-18T01:52:00.001-08:00

Ingredients
• 1 (16 ounce) package penne pasta

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 1 red bell pepper, chopped

• 2 bunches asparagus, trimmed and cut into 1 inch pieces

• 1 cup chicken broth

• 1/4 cup chopped fresh basil

• salt to taste

• 1/2 teaspoon pepper

• 3 tablespoons butter

• 1 pound grilled chicken breast strips

• 1 1/2 cups grated Parmesan cheese

• 1/2 cup pecan halves (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.

Chicken Nuggets

2011-01-18T01:50:00.001-08:00

• 3 skinless, boneless chicken breasts

• 1 cup Italian seasoned bread crumbs

• 1/2 cup grated Parmesan cheese

• 1 teaspoon salt

• 1 teaspoon dried thyme

• 1 tablespoon dried basil

• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.

3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Home-style Turkey

2010-12-06T14:36:00.001-08:00

Ingredients

1 (12 pound) whole turkey

6 tablespoons butter, divided

4 cups warm water

3 tablespoons chicken bouillon

2 tablespoons dried parsley

2 tablespoons dried minced onion

2 tablespoons seasoning salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.

Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Chicken Kiev

Ingredients

1/3 cup butter

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

2 pounds skinless, boneless chicken breast halves

2 eggs

3 tablespoons water

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 teaspoon dried dill weed

3/4 cup all-purpose flour

3/4 cup dry bread crumbs

2 cups vegetable oil for frying

1/2 lemon, sliced

1/4 cup chopped fresh parsley

Directions

Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.

Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.

When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.

In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.

In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

BBQ Miso Chicken

Ingredients
1 cup miso paste

1 cup beer

1 cup low sodium soy sauce

1 cup white sugar

2 teaspoons sesame oil

1/8 teaspoon cayenne pepper

2 1/2 pounds skinless, boneless chicken breast halves

Directions

In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.

Preheat grill for medium-high heat.

Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear

BBQ Ranch Bacon Cheeseburgers

Ingredits
2 pounds ground sirloin beef

1 (1 ounce) package ranch salad and seasoning mix

1/2 cup Hunt's® Original Barbecue Sauce

1/2 cup ranch dressing

Nonstick cooking spray

1 (2.1 ounce) package fully cooked bacon, heated

6 slices Monterey Jack cheese, each slice cut diagonally into 2 triangles

1 (16 ounce) package French bread rolls, sliced in half lengthwise, toasted

6 leaves green leaf lettuce

French-fried onions (optional)

Directions

Mix ground beef with seasoning mix in large bowl until well blended. Shape beef into 6 oblong patties, about 6 x 3-inches each. Whisk together barbecue sauce and dressing in small bowl; set aside.

Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill patties 5 minutes on one side or until juices begin to appear on surface. Turn patties over; top each with 3 slices bacon. Cook about 4 minutes longer; top each patty with 2 triangle pieces of cheese, overlapping to cover patty. Remove patties when cheese begins to melt.

Spread barbecue-dressing mixture on bottom of each roll. Add a lettuce leaf. Place cooked patty with bacon and cheese on lettuce. Spoon additional barbecue-dressing mixture over cheese. Sprinkle with fried onions, if desired. Serve immediately.

bavereges

2010-12-06T14:25:00.000-08:00

Hot Mocha

Ingredients

1/2 cup cold water

1 cup light cream

1/2 cup sugar

1-1/2 tsp vanilla extract

1/8 tsp salt

1/2 cup cocoa powder, unsweetened

3 cups milk

2 tbsp instant espresso powder

Cooking Directions:

Combine milk and light cream in a heavy saucepan and heat over medium high heat until it just begins to boil. Immediately remove from heat and set aside. Combine remaining ingredients in another saucepan. Heat over low heat, whisking until cocoa is dissolved and a smooth paste is formed. Slowly add milk and light cream mixture, whisking constantly to combine. Increase heat to medium low and whisk until mocha is hot. Do not boil.

Cafe Carnivale

Ingredients:
2 tsp ground cinnamon

1/4 tsp nutmeg

2 cups lowfat milk

2 cups cinnamon (optional)

1/3 cup cocoa powder

2 cups strong brewed coffee

1/3 cup sugar

Cooking Directions:

Combine first 5 ingredients in a saucepan. Cook over medium low heat about 10 minutes, stirring occasionally. Stir in milk. Cook until just heated throughout, stirring frequently. Do not boil. Transfer mixture to a blender. Process about 30 seconds or until mixture is thickened and frothy. Serve sprinkled with dash of cinnamon if desired

. Hot Spiced Coffee

Ingredients
: 1 tbsp instant coffee

4 cups milk, or soy milk

6 cardamom pods

2 cinnamon sticks

1/8 tsp ground allspice

1/8 tsp ground nutmeg

1/4 cup brown sugar

Cooking Directions:

Combine all ingredients in a saucepan. Cook over low heat for about 5-7 minutes. Pour into cup through a strainer and serve.

Hot Spiced Coffee

Ingredients:

2 quarts boiling water

1-1/3 tbsp black tea leaves

1/4 cup ginger, thinly sliced

1-1/3 tbsp sugar

Cooking Directions:

Combine tea leaves and all but 4 ginger slices in a tea pot. Add boiling water and steep about 5 minutes. Strain tea into cups. Serve tea with a slice of ginger and sweeten to taste.

Mexican Coffee

Ingredients:

1/4 cup heavy cream

1/2 cup ground dark roast coffee

4 cups water

2 cinnamon sticks

1/4 cup brown sugar

Cooking Directions:

Bring water to boil in a heavy saucepan. Add coffee, cinnamon and sugar. Bring mixture to a boil and remove from heat. Return to heat and bring to a boil once more. Strain mixture and serve with cream

Café Brulot

Ingredients:
1 cup cognac or brandy

18 whole cloves

1/4 cup orange zest, shredded

6 cups strong brewed coffee, hot

6 cinnamon sticks

1/3 cup sugar

Cooking Directions:

Combine all ingredients, except coffee, in a heavy saucepan. Heat mixture over medium low heat. When warm, keeping face and body away from saucepan, ignite quickly with a lit match. When flames subside, stir mixture until sugar dissolves. Stir in hot coffee and pour through a strainer into cups.

Hot Mulled Cider

Preparation time: 5 min Servings: 4

Cooking time: 5 min

Ingredients:

1/8 tsp ground cloves, ground

1 orange, thinly sliced

2 quarts unfiltered apple cider

2 cinnamon sticks

Cooking Directions:

Combine all ingredients in a heavy saucepan. Bring to a mild simmer over medium low heat. Simmer 3-4 minutes. Remove from heat. Let sit 5 minutes before serving.

Chai (Indian Milk Tea)

Preparation time: 10 min Servings: 4

Cooking time: 10 min

Ingredients:

1/4 tsp ground allspice

2 cups water

1/8 tsp sugar (optional)

1/4 tsp ground cinnamon

2 cups milk, or lowfat milk

4 ginger, slices, about 1 in. thick

1/2 tsp ground nutmeg

1/2 tsp cardamom, ground

4 tea bags, black tea

1-1/2 tbsp honey

Cooking Directions:

Bring water to a boil in a saucepan. Add tea bags, reduce heat, and simmer for 3-4 minutes. Remove tea bags, add remaining ingredients, and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain and serve.

Roasted Pork

2010-11-07T07:49:00.000-08:00

1 boneless pork roast (3 lb.)

3/4 cup Dressing, divided

2 lb. baking potatoes (about 4), cut into 2-inch chunks

4 beets (1 lb.), cut into 2-inch chunks

4 onions (1 lb.), cut into 2-inch chunks

4 carrots (1 lb.), cut into 2-inch chunks

HEAT oven to 350°F.

PLACE meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.

TOSS onions and carrots with remaining dressing. Add to ingredients in roasting pan.

BAKE 1-1/2 hours or until meat is done (160°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.

IRISH COFFEE

2010-11-07T07:46:00.001-08:00

Ingredients

• 1 (1.5 fluid ounce) jigger Irish cream liqueur

• 1 (1.5 fluid ounce) jigger Irish whiskey

• 1 cup hot brewed coffee

• 1 tablespoon whipped cream

• 1 dash ground nutmeg

Directions

1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.

Apple-Walnut-Spinach Salad

2010-11-07T07:45:00.000-08:00

6 cups baby spinach leaves

1 apple, thinly sliced

1/2 cup Crumbled Feta Cheese

1/4 cup slivered red onions

1/4 cup chopped PLANTERS Walnuts, toasted

1/4 cup Caesar Dressing

COMBINE ingredients.

SERVE immediately.

Honeydew with Honey Lime

2010-11-07T07:37:00.000-08:00

Preparation time: 5 min Servings: 4

Cooking time: 0 min

Ingredients:

1/4 cup honey

2 tbsp lime juice

1 lb honeydew melon pieces

Cooking Directions:

Combine honey and lime juice in a bowl. Mix thoroughly. Place melon in a bowl. Add dressing. Gently toss and serve.

Grilled Sea Bass with Cantaloupe-Lime Salsa

2010-11-07T07:36:00.000-08:00

Preparation time: 15 min Servings: 4

Cooking time: 10 min

Ingredients:

2 cups cantaloupe, chopped

1-1/2 lb sea bass fillets, or grouper fillets

3 tbsp lime juice

1 tsp lime zest

1/2 cup red onion, chopped

1/4 cup cilantro, chopped

1 tbsp olive oil

Cooking Directions:

Prepare grill or turn on broiler. Combine all ingredients, except fish and oil, in a non-reactive bowl. Season with salt and pepper to taste. Set aside in refrigerator until ready to serve. Lightly brush fish fillets with oil. Season with salt and pepper to taste. Grill fish 3-4 minutes per side or until fish flakes easily. Serve fish with salsa.

Chicken Cantaloupe Salad

2010-11-07T07:34:00.000-08:00

Preparation time: 10 min Servings: 4

Cooking time: 10 min

Ingredients:

2 boneless, skinless chicken breasts

1/2 lemon, juiced

2-2/3 tbsp sour cream

1/4 cup mayonnaise

1 red apple, cored and diced

7 oz grapes

1 cantaloupe, peeled and cut into bite-sized pieces

2 tsp slivered almonds, or pecans, toasted

2 celery stalks, thinly sliced

Cooking Directions:

Place chicken breasts in a pan and cover with water. Simmer on low heat for 8 minutes, or until chicken is cooked. Remove from heat and allow to cool. Slice and set aside. Combine mayonnaise and sour cream. Add apple, lemon juice, celery, grapes and cantaloupe. Mix thoroughly. Add chicken slices and toss. Top with almonds or pecans.

Sweet and Sour Watermelon Chicken

2010-11-07T07:31:00.000-08:00

Preparation time: 15 min Servings: 8

Cooking time: 10 min

Ingredients:

2 tbsp toasted sesame seeds

2 cups seedless watermelon, cut into chunks

1 onion, sliced into thin strips

2 red bell peppers, seeded and cut into small pieces

2 cups sweet and sour sauce

3 tbsp vegetable oil

2 lb chicken tenders, hot baked or fried breaded

Cooking Directions:

Keep the chicken tenders warm in a single layer on a baking sheet in a 275°F oven. Sauté the onions and peppers in the oil in a large sauté pan and stir in the sweet and sour sauce. Arrange the watermelon chunks on a warm serving platter with the chicken and pour the hot sauce over the chicken and watermelon. Sprinkle with sesame seeds and serve immediately.

Chicken cha cha

2010-11-07T07:24:00.000-08:00

Ingredients

2 tablespoons vegetable oil

• 6 skinless, boneless chicken breast halves

• 1/2 cup teriyaki basting sauce

• 1/2 cup salad dressing

• 1 cup shredded Cheddar cheese

• 3 green onions, chopped

• 1/2 (3 ounce) can bacon bits

• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Eggplant Rollatini

2010-11-07T07:21:00.000-08:00

6 servings

2 Eggplants, trimmed, peeled

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

2 cups Shredded Mozzarella Cheese, divided

1/3 cup plain dry bread crumbs

1/4 cup Grated Parmesan Cheese

1/4 cup chopped fresh basil

1 jar (14 oz.) spaghetti sauce

HEAT oven to 350ºF.

CUT thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.

MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.

BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.

GRIL CHIKEN SANDVICH

2010-11-07T07:17:00.000-08:00

4 Boneless skinless chicken breast halves (1 lb.)
1/2 cup sliced onions

1/2 cup Green pepper strips

1 Tbsp. Oil

1/3 cup Original Barbecue Sauce

4 Kaiser rolls, split

4 Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices

HEAT grill to medium-high heat.

GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.

TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.

FILL rolls with chicken, cheese and vegetables

Beef Braised in Rosemary Wine Sauce

2010-09-21T21:29:00.001-07:00

Ingredients:
1/4 cup olive oil

4 whole cloves

1-1/3 tbsp tomato paste

3 bay leaves

2 lb round steaks, or chuck steaks, cut across the grain into .5 in. thick slices

1 onion, chopped

1 tsp rosemary, crumbled, or 1 Tbsp fresh, chopped

1 cup dry red wineor chicken stock

1-1/2 cups chicken stock

Cooking Directions:

Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.

Potatoes in White Wine

2010-09-21T21:28:00.000-07:00

Ingredients:
1 tbsp unsalted butter

1/8 tsp salt (optional)

1 lb small new potatoes, scrubbed

1/2 cup dry white wineor chicken stock

2 tbsp parsley, chopped

1/2 tsp dried dill, or 1-1/2 Tbsp fresh dill, chopped

Cooking Directions:

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender. Remove from steamer basket. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté potatoes 4-5 minutes or until just crispy. Add wine and remaining butter. Simmer over medium high heat 5 minutes or until liquid has thickened. Season with salt and pepper to taste. Sprinkle with parsley and dill and toss.

Spiced Red Wine

2010-09-21T21:26:00.000-07:00

Ingredients:
3 tbsp sugar

1/2 cup dry red wine

1/8 tsp cardamom, ground

2 large peaches, peeled and sliced

Cooking Directions:

Combine all ingredients in a bowl and chill at least 20 minutes, stirring occasionally, before serving

with Wine Sauce Turkey

2010-09-21T21:24:00.000-07:00

Ingredients:
1/2 cup cold water

1/2 tsp pepper

1 tbsp all purpose flour

1-1/3 tbsp unsalted butter

4 turkey breast fillets, about 6 oz each

2 tsp Dijon mustard

2/3 cup dry white wineor chicken stock

1 scallion, thinly sliced

Cooking Directions:

Place turkey between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to .25 in. thickness. Season turkey with pepper. Melt butter in a heavy nonstick skillet over medium high heat. Sauté turkey 2 minutes per side, or until golden. Transfer turkey to a platter and set aside. Add scallions to skillet. Reduce heat to medium and sauté until scallions are crisp. Stir in wine and mustard. Return turkey breasts to skillet. Cover and simmer over medium-low heat 5-6 minutes, or until turkey is cooked throughout. Transfer turkey to a platter and keep warm. Combine water and flour in a jar with a tight-fitting lid. Shake vigorously. Stir into skillet. Increase heat to medium high and stir constantly until thickened. Season with pepper to taste. Return turkey to skillet. Cover and simmer 2 minutes, or until heated throughout.

Chicken in Red Wine and Tomato Sauce

2010-09-21T21:21:00.000-07:00

Ingredients:
2 onions, sliced

1 oz butter

1/4 cup tomato paste

1/4 cup fresh basil, chopped

1-3/4 lb chicken breast fillets

2 cloves garlic, crushed

2 tsp brown sugar

1/4 cup dry red wine

1-3/4 lb crushed canned tomatoes, undrained

2-2/3 tbsp olive oil

8-3/4 oz mushrooms, sliced

Cooking Directions:

Melt butter and oil in a heavy nonstick pan over medium high heat. Add onions and garlic and cook 10 minutes, stirring, or until onions are soft. Add chicken and cook 5 minutes per side, or until tender. Stir in next 5 ingredients and bring to a boil. Lower heat and simmer 5 minutes, uncovered, or until sauce has thickened slightly. Stir in basil just before serving.

SANDVICH

2010-09-21T21:19:00.000-07:00

1/2 cup sliced onions
1/2 cup Green pepper strips

1 Tbsp. Oil

1/3 cup Original Barbecue Sauce

4 Kaiser rolls, split

4 Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices

HEAT grill to medium-high heat.

GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.

TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.

FILL rolls with chicken, cheese and vegetables

2010-09-20T01:49:00.000-07:00

1 Tbsp. Caesar Dressing

1/2 cup OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts

1 cup torn salad greens

4 grape tomatoes

Make It

SPOON dressing into 3-cup resealable container; top with remaining ingredients. Cover.

SHAKE container to coat salad with dressing just before serving.

Turkey- BBQ Sandwich

2010-09-20T01:46:00.000-07:00

1 Whole wheat sandwich roll, cut in half

1 Tbsp. Honey Barbecue Sauce

1 Lettuce leaf

1 2% Milk Singles

6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast

Make It

SPREAD roll with barbecue sauce; fill with remaining ingredients

Mexican Omelet

2010-09-20T01:42:00.000-07:00

Main Ingredient
Beef

Cheese

Eggs

Vegetables

Cooking Method

Omelets

Makes

6-8 servings

This omelet is sure to be the taco the town. Prepared with traditional Mexican staples, it's eggs-actly the way you want to start off your day. Even the addition of salsa will have your tastebuds dancing.

Ingredients

1/2 lb. ground meat 1 tsp. minced onion 1/2 pkg. taco seasoning 1/4 cup water 10 eggs 1 cup cheddar cheese Salsa Tortilla chips Shredded lettuce

Brown meat with minced onion in 10-inch skillet and drain. Add taco seasoning and water; simmer for 2 minutes. Beat eggs and pour over meat mixture. Cover pan and turn heat to low. Cook 10-12 minutes until eggs are set. Sprinkle with cheese and cover skillet until cheese melts.

Spicy Mexican Cheese

2010-09-20T01:32:00.000-07:00

4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 11 crackers each.

What You Need

1 pkg. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can (15 oz.) black beans, rinsed

1 can (11 oz.) corn with red and green bell peppers, drained

1 cup hot chunky salsa

Honeydew with Honey Lime

2010-09-07T10:56:00.000-07:00

Preparation time: 5 min Servings: 4

Cooking time: 0 min

Ingredients:

1/4 cup honey

2 tbsp lime juice

1 lb honeydew melon pieces

Cooking Directions:

Combine honey and lime juice in a bowl. Mix thoroughly. Place melon in a bowl. Add dressing. Gently toss and serve.

Grilled Swordfish with Tomato-Orange Salsa

2010-05-23T11:22:00.000-07:00

Ingredients:

1 tsp Asian sesame oil

3 cloves garlic, crushed

3 oranges, peeled, white pith removed, seeded and diced

1-1/2 cups tomatoes, chopped and seeded

2 tbsp fresh orange juice

1/8 tsp cayenne

2 tsp balsamic vinegar

1 tbsp ginger, peeled and minced

3/4 cup teriyaki sauce

1/4 cup parsley, chopped

6 swordfish steaks, 1 in. thick, about 6 oz each

2/3 cup dry sherry

1/4 cup red onions, minced

Cooking Directions:

Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 1 tsp ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Combine teriyaki sauce, sherry, remaining garlic, 2 tsp ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.

8 Hot Ingredients to Rev Up Your Metabolism

2010-05-23T11:19:00.000-07:00

Looking for an easy way to burn calories? Well, there's good news: You needn't resign yourself to eating bland foods. Studies have shown that the same spices that add zest to your meals can also boost your metabolism. In fact, many of these metabolism-revving spices can be found right in your own cupboards. So break out a cold glass of water, and prepare to spice up both your cooking-and your weight loss.

1. Cayenne. This notoriously hot pepper can certainly give your meal a kick, but there's more to this spice than meets the mouth. Capsaicin, the active ingredient in cayenne, increases the body's overall temperature, thereby increasing the rate the body metabolizes fats and carbohydrates. Some studies suggest that the fiery add-on can help boost your metabolism by as much as 50 percent for three hours after ingestion. Further research indicates that cayenne fosters production of epinephrine and norepinephrine, which, in tandem, may decrease appetite.

2. Ginger. Commonly used in Asian-inspired dishes, ginger not only adds serious flavor; it can also fuel your metabolism. Like cayenne pepper, ginger inspires thermogenesis-increase in body temperature-which results in a metabolism boost. An Australian study found that ginger can increase metabolic rates by as much as 20 percent after intake. As an added bonus, two other studies by the same group suggest that ginger aids in lowering cholesterol.

3. Black pepper. Often unfairly paired with water-retaining, cholesterol-boosting salt, black pepper has several little-known health benefits. Studies suggest that it may help to help dissolve lipids (fats) and relieve symptoms caused by heartburn, indigestion, and intestinal gas. And when it comes to heightening your metabolism, black pepper is one of the best spices around. According to experts, piperine, the active chemical in black pepper, triggers parts of the brain and the nervous system, which, in turn, boosts the body's production, resulting in more calories burnt.

4. Cinnamon. Often used in baking, cinnamon can add flavor to anything it touches. A study conducted by researchers at the U.S. Agricultural Research Service found that a substance called MHCP, which is found in cinnamon, makes fat cells more responsive to the body's insulin, aiding in glucose (sugar) metabolism. Not surprisingly, then, it can be a great weight-loss tool for anyone. Add a teaspoon of cinnamon to your oatmeal, tea, or coffee for a new twist on dieting.

Grilled Chicken with Green Beans and Walnuts

2010-05-23T11:15:00.000-07:00

Ingredients:
1/4 tsp black pepper

1 lb green beans

1/2 tsp salt

1/2 cup olive oil

1 cup walnuts, toasted

1-1/2 cups cilantro, leaves

1/3 cup lemon juice

8 chicken thighs, boneless and skinless

1 garlic clove

3 tbsp walnut oil

Cooking Directions:

In pot over boiling water, place green beans and cook about 5 minutes. Drain beans; run under cold, running water. Place olive oil, lemon juice and cilantro into the bowl of a food processor. Whirl until cilantro is finely chopped. Remove 1/2 cupof olive oil marinade; place in a large Ziploc plastic bag. Set aside. Add walnuts, walnut oil, garlic, salt and pepper to other ingredients in the food processor. Whirl until walnuts are finely chopped; set aside. Place dressing in bowl; cover with plastic and refrigerate. Place chicken thighs in Ziploc bag with marinade; seal tightly and shake well. Refrigerate for at least 30 minutes and up to 24 hours. Prepare coals for grill. When coals are hot, place chicken on grill and cook, turning often, for about 20 minutes. Just before serving, toss green beans with dressing. Arrange the beans on a platter and set cooked chicken on top

Grilled Chicken & Sweet Potatoes with Orange Glaze

2010-05-23T11:13:00.000-07:00

Ingredients:
4 chicken legs

2 sweet potatoes, sliced into 1 in. thick rounds

1 tsp black pepper, divided

2 tbsp rosemary, chopped

3/4 cup orange juice concentrate

1/2 cup maple syrup

1 tsp salt, divided

Cooking Directions:

Prepare charcoal coals for grill, or preheat broiler. In a small bowl, mix orange juice concentrate, maple syrup, rosemary, ale 4.1.2whole tsp dry volume salt and ale 4.1.2.whole.tsp dry volume pepper. Place chicken and potatoes on the grill or on sheetpan under broiler. Sprinkle with ale 4.1.2 whole tspdry volume salt and ale 4.1.2 whole tsp dry volume pepper. Grill or broil chicken and potatoes for 25 minutes, turning all pieces at least once. Brush chicken and potatoes with one half of orange juice mixture, let cook 30 seconds and turn. Brush second side, cook one minute and turn all pieces again. Cook for one more minute. Remove from heat and serve.

Grilled Chicken Salad

2010-05-23T11:05:00.000-07:00

Ingredients:

6 boneless, skinless chicken breast halves

2 tbsp extra virgin olive oil

3 tbsp balsamic vinegar

1 lb packaged salad

1 tsp Worcestershire sauce

1 cup mayonnaise

2 tbsp fresh lemon juice

1 clove garlic, crushed

Cooking Directions:

Combine first 6 ingredients and salt and pepper to taste in a bowl. Whisk until smooth. Cover and chill. Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil 4-5 minutes per side, until just cooked throughout. Cut diagonally across the grain into .25 in. slices. Divide lettuce between individual serving plates. Pour dressing over. Top with sliced chicken breasts.

Grilled Chicken, Plantain and Pineapple Skewers

2010-05-23T11:03:00.000-07:00

Ingredients:

1/4 cup lime juice

3/4 cup pineapple fruit spread

1/2 cup vegetable oil, plus 2 tsp, divided

2 tbsp fresh oregano, chopped

2 plantains, peeled and cut into 1.5 in.chunks

2 garlic cloves, minced

1/2 cup pineapple juice

1 cup onions, minced

1/2 pineapple, peeled, cored and cut into 1.5 in.chunks

4 bacon slices, cut into 1.5 in. pieces

8 chicken thighs, boneless and skinless, cut into 1.5 in.chunks

Cooking Directions:

On 10 inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano, garlic cloves and 1/2 cupvegetable oil. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple dipping sauce. In medium bowl, stir together 2 tsp vegetable oil; 1 cup large onion, minced; 3/4 cup pineapple fruit spread and remaining marinade. Boil as instructed before serving. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing pineapple dipping sauce separately

Grilled Chicken with Herbs

2010-05-23T11:00:00.000-07:00

Ingredients:

2 tbsp vinegar

1 tbsp Worcestershire sauce

1 tsp orange peel, grated

2 cloves garlic, crushed

1/2 tsp fresh thyme, minced

1/2 tsp rosemary, minced

1/2 tsp black pepper, to taste, ground

1-1/2 lb chicken breast fillets, skin attached

1/2 cup fresh orange juice

Cooking Directions:

Combine the first 5 ingredients in a small bowl to make the herb mixture. Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished. Prepare an outside grill with an oiled rack set 4 in. above the heat source. On a gas grill, set the heat to high. Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl. Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through. Remove the skin before eating.

Grilled Chicken with Mushrooms

2010-05-23T10:53:00.000-07:00

Ingredients:

1/8 tsp white pepper, ground

3 tbsp green onions, sliced

1/2 cup thinly sliced carrots

1 tbsp butter

4 boneless, skinless chicken breast halves, grilled and sliced

1/2 tsp hot pepper sauce

nonstick cooking spray

1 tsp Worcestershire sauce

1-1/2 tbsp flour

1/4 lb canned sliced mushrooms

2 tbsp breadcrumbs

1/2 tsp salt

2-1/2 cups skim milk

1 lb penne pasta

1 tbsp parsley, chopped

1 tbsp Dijon mustard

1 cup cheddar cheese, shredded

Cooking Directions:

Preheat oven to 350°F. Spray a 13x9 in. baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. Bake about 25 minutes or until pasta is heated through and edges are bubbling. Yield: 1 1/2 cups,

Thai-Style Grilled Chicken

2010-05-23T10:49:00.000-07:00

Ingredients:

1/8 tsp black pepper

1 tsp Thai fish sauce

2-2/3 tbsp Thai flavour base

1-1/3 tbsp oil

1/4 cup coconut milk

1-3/4 lb boneless, skinless chicken breasts

1/4 tsp turmeric

Cooking Directions:

Score chicken lightly. Combine remaining ingredients in a glass or casserole dish. Add chicken, cover, place in refrigerator, and let marinate for at least 2 hours. Place on a gas barbecue or under a medium gas grill and cook for about 15 minutes, brushing occasionally with the marinade. Serve with rice if desired.

Grilled Chicken Kabobs

2010-05-23T10:46:00.000-07:00

Ingredients:

2 tbsp vinegar

1 cup mayonnaise type salad dressing

1 packet Italian dressing mix

2/3 cup cherry tomatoes

1-1/2 lb boneless, skinless chicken breast halves, cut into 1.5 in. pieces

2/3 cup green bell pepper, seeded and cut into 1.5 in. pieces

2/3 cup zucchini, cut into 1.5 in. pieces

2/3 cup skewer

2 tbsp water

Cooking Directions:

Combine first 4 ingredients in a bowl. Mix thoroughly. Transfer 1/2 cup mixture to a separate bowl, cover and refrigerate. Thread skewers with chicken and vegetables. Arrange prepared skewers in a shallow dish. Pour remaining dressing mixture over to coat. Place in refrigerator and marinate 30 minutes. Prepare grill. Arrange skewers on grill and cook 7 minutes, turning once until meat reaches desired doneness.

2010-05-19T21:02:00.000-07:00

Roasted Strawberry Sundaes

Preparation time: 10 min Servings: 4

Cooking time: 5 min

Ingredients:

1/4 cup sugar

1 lb Driscoll's strawberries, whole, halved, or quartered

2 tsp lemon juice

2 tbsp Framboise, brandy or raspberry flavored syrup

2 cups vanilla ice cream, or raspberry ice cream or gelato

Cooking Directions:

Preheat oven to 500°F. Rinse, drain and hull berries. Turn into bowl and sprinkle with sugar and lemon juice. Toss gently to coat. Turn coated berries into shallow casserole or ovenproof 10 in. skillet and arrange in single layer. Roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes. Remove from oven. Stir in Framboise, brandy or syrup. Let cool 5 to 10 minutes. Divide ice cream or gelato among bowls. Spoon warm berries and sauce over.

Orange Sherbet Chocolate Sundae

Preparation time: 5 min Servings: 4

Cooking time: 0 min

Ingredients:

1/2 cup light hot fudge topping, warm

2 cups orange sherbet

Cooking Directions:

Serve topping over sherbet.

Mango Vanilla Sundaes

Preparation time: 5 min Servings: 4

Cooking time: 0 min

Ingredients:

2 cups vanilla frozen yogurt

1/2 lb mango, sliced, drained and chopped

Cooking Directions:

Serve frozen yogurt with chopped man

5 Ways Honey Can Heal You

By Susan McQuillan

Reviewed by QualityHealth's Medical Advisory Board

Honey, one of nature's most natural and intense sweeteners, has been used for centuries as a home remedy for various ailments. In more recent years, science has confirmed what folk medicine has pretty much already proven: Honey heals.

The color of honey, which ranges from pale amber to deep, dark brown, depends on the source of nectar. Although there are exceptions, most light colored honeys, such as alfalfa, orange blossom and clover, have a mild flavor while dark honeys, such as those made from buckwheat or avocado blossoms, have bolder, more distinct flavors. The darker the honey, experts say, the higher its concentration of healing substances. Here are some of the ways honey contributes to good health:

Source of Antioxidants: Normal oxidation in the body can injure cells, which contributes to aging and development of various disease such as cancer and heart disease. Honey has high levels of antioxidants and researchers at the University of California in Davis found that people who added four tablespoons of honey to their diet every day for a month increased the antioxidant levels in their blood.

Burn Remedy: When used to treat wounds, honey absorbs moisture from the air and uses it to help keep the skin hydrated so it can heal properly. Studies that have been performed to determine whether or not honey actually promotes healing have had mixed results but experts seem to agree that a minor burn dressed with honey and guaze will feel better and heal sooner than a similar wound dressed with antibiotic creams and ointments

Antimicrobial (antibacterial): Honey contains an enzyme that produces hydrogen peroxide, which gives it antibacterial qualities for treating minor cuts, abrasions and even mild forms of acne. Some types of honey, including Manuka honey from the New Zealand Manuka bush, claim to have the highest antimicrobial activity of all.

Peach Melba Sundaes

2010-05-19T20:57:00.001-07:00

Preparation time: 10 min Servings: 4
Cooking time: 0 min

Ingredients:

1 tbsp lemon juice

1 lb sliced peach, thawed if frozen

2 cups frozen yogurt

1/2 cup red raspberry preserves

3 tbsp brown sugar, packed firmly

Cooking Directions:

Combine first 4 ingredients in a bowl. Stir and chill before serving with frozen yogurt.

Peanut Butter Sundaes

2010-05-19T20:56:00.000-07:00

Preparation time: 10 min Servings: 8
Cooking time: 5 min

Ingredients:

4 cups chocolate nonfat frozen yogurt

1/3 cup peanut butter, creamy

2/3 cup sugar

1/3 cup water

Cooking Directions:

Combine sugar and water in a saucepan. Bring to a boil and boil 1 minute or until sugar is dissolved. Remove from heat and stir in peanut butter. Transfer to a blender and blend on high until smooth. Cool slightly and pour over frozen yogurt. Refrigerate any unused sauce.

Strawberry-Pineapple Sundaes

2010-05-19T20:53:00.000-07:00

Preparation time: 10 min Servings: 2

Cooking time: 0 min

Ingredients:

1 oz pineapple chunks, drained

1/4 tsp vanilla extract

1 cup fresh strawberries

2 cups chocolate nonfat frozen yogurt

Cooking Directions:

Purée strawberries and vanilla in a blender or food processor. Combine with pineapple in a bowl and chill. Spoon over frozen yogurt.

Southwestern Marinade

2010-05-15T00:50:00.001-07:00

Preparation time: 5 min Servings: 4 Ingredients:

2 tbsp fresh lime juice

2 tbsp cilantro, chopped

1/4 cup salsa

1 clove garlic, crushed

1 tbsp vegetable oil

1/4 tsp cumin seed

Cooking Directions:

Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.

Creamy Peanut Marinade

2010-05-15T00:49:00.001-07:00

Preparation time: 5 min Servings: 8
Ingredients:

1 cup mayonnaise type salad dressing

2 tbsp peanut butter

2 tbsp soy sauce

2 tbsp barbecue sauce

Cooking Directions:

Thoroughly combine all ingredients and use to marinate meat or poultry. Remember to discard any unused marinade that has touched raw meat.

Sweet Orange Marinade

2010-05-15T00:48:00.000-07:00

Preparation time: 5 min Servings: 4

Ingredients:

1 cup mayonnaise type salad dressing

2 tbsp brown sugar

1/2 cup orange juice

Cooking Directions:

Marinate meat or vegetables in mixture. Grill and baste until done. Discard any unused marinade that has touched raw meat.

Lemony Asian Marinade

2010-05-15T00:46:00.000-07:00

Preparation time: 5 min Servings: 4 Ingredients:

1/4 tsp chili pepper flakes

3/4 tsp ginger, grated

1-1/2 tbsp vegetable oil

1-1/2 tbsp low sodium soy sauce

3 tbsp scallions, chopped

1/4 cup fresh lemon juice

Cooking Directions:

Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.

Barbecue Marinade

2010-05-15T00:44:00.000-07:00

Preparation time: 5 min Servings: 4

Cooking time: 10 min

Ingredients:

1/2 cup onions, chopped

1/2 tsp black pepper, coarsely ground

1 tbsp water

1 tbsp prepared horseradish

1/3 cup ketchup

1/3 cup cider vinegar

1 tbsp vegetable oil

1-1/2 tbsp brown sugar

Cooking Directions:
Cook onion and brown sugar in a small saucepan over medium heat about 3 minutes, or until onion is tender. Add remaining ingredients and continue cooking over medium heat 3-4 minutes, stirring occasionally. Remove from heat and cool thoroughly before adding to meat or poultry. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 3/4 cup.

SHRIMP SCAMPI BAEK

2010-02-12T03:39:00.000-08:00

Ingredients

1 cup butter

2 tablespoons prepared Dijon-style mustard

1 tablespoon fresh lemon juice

1 tablespoon chopped garlic

1 tablespoon chopped fresh parsley

2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

1.Preheat oven to 450 degrees F (230 degrees C).

2.In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

3.Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

4.Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.