Recipes

De glazing the pot with a portion of the wine or stock after the browning process (scrapping to loosen the bits and pieces remaining in the pot) will help add to the flavor of the stew.

Remove the browned meat and continue until all the meat is browned.

Old - Lower heat to medium and add chopped onions and cook for 5 minutes until translucent .

New -

Cut the onions into a small dice, throw in a pinch of salt

Heat up some oil in a pan to medium-low heat. Add the onions. Add salt.

Cook until caramelized. Keep cooking the onions, stirring frequently, until they are brown all over and completely limp. Caramelized onions take some time — anywhere from 20 minutes to 45 minutes total cooking time depending on how deeply caramelized you like your onions. A browned glaze will develop on the bottom of the pan. When you judge your onions to be done, splash a little water or wine into the pan to dissolve the glaze. The water will bubble furiously. Stir and scrape until all the water has evaporated. If you want super dark onions, you can repeat this process again. Caramelized onions are completely soft and have a rich, dark color. They will have lost all their pungency and taste sweet.

add garlic and cook for 2 minutes (long enough to release the flavor)

Add diluted tomato paste (mix paste thoroughly with water), 2 bay leaves, ½ teaspoon each (salt, pepper and dried herbs),Worcestershire sauce and beef to pan and enough water (or red wine, beef or chicken stock, beer) to cover by at least ¼ inch

Heat to boiling, stirring regularly, reduce heat and cook for 2 hours stirring occasionally

skim scum if needed

Remove bay leaves

If your like a thicker broth mix 1 tablespoon flour or cornstarch with 1 cup of water and heat it to a boil then mix it in order to thicken stew. After mixing let sit for a few minutes to thicken, if not to desired thickness, repeat.

add potato and carrot and other vegetables and heat to boil, reduce heat and simmer for 45 minutes

add frozen peas and simmer 5 to 10 minutes

Make Dumplings, biscuits or hearty bread with Beef Stew

Dumplings to not reheat well but are very tasty

Biscuits can be reheated

Notes

5 potato = 2 1/2 pounds

-----------------------

2 lbs beef six big servings

you can stretch the broth, add a little water

do not reheat stew in microwave

Beef and lamb stew

Poultry stews

Wild game stews

Seafood stews

Vegetable stews

Pork stews-Use pork shoulder cut into 1 ½-inch cubes.

Lamb stews-Use lamb shoulder or shoulder chops and cut into 1 ½-inch cubes.

Chicken and poultry stews-The preferred parts of the chicken are the thighs bone-in and skin-on for browning. If available older, mature hens or so called stewing hens can be used as they do better than young hens in the stewing process.

Fish stews-We generally recommend any firm, white-fleshed fish for stewing. Use red snapper, monkfish, sea bass, cod, grouper, or halibut, and the fresher the better. Usually cut into 1 to 1 ½ inch pieces.

Wild game stews and domestically raised game-Boneless venison shoulder, boar shoulder, and buffalo shoulder 1 ½-inch cubed, whole young rabbits cut into 6 to 8 pieces.

Dumplings

Mix 2 cups Bisquick and 2/3 cup milk (do not over mix - will be lumpy thick)

drop in boiling stew, cook uncovered 10 minutes, cover and cook 10 minutes

Good and Fast Beef and Bean Chili

1 pound of beef to 4 cups of beans, 4 cups tomatoes, 1 cup onion

1 lb lean ground beef or shredded beef

If desired, lean ground turkey can be substituted for the beef.

2 28 oz cans of whole or diced tomatoes (= 3 1/2 cups)

I experimented with different brands of canned tomatoes, but there can be some variability even within brands.

I like my chili with chunks of tomatoes, so I do not use ground or crushed or puree or sauce

2 cans (the 16 or 19 ounce sizes) cooked dark red or red kidney beans (a 19 oz can =2 cups), drained

2 TB extra virgin olive oil

1 large onion (Spanish or sweet , sliced in thin half moons, then once in half OR minced (1 cup)

4-5 cloves of garlic, chopped

Optional

1 green pepper 1/2 inch dice

tomato paste

I tried a lot of different chili powder brands and found that I did not like most of them. It's easy and much more versatile to make your own

If you have found a chili powder you like, just use that

Optional corn

Easy Chile seasonings

Core hot seasonings

1 tsp crushed red pepper flakes

and / or

1 fresh 1 fresh diced jalapeño pepper

and / or

2 tablespoons ground cayenne pepper

If you like the smoky flavor (too much like ashtray for me) use the ?? pepper

Core other seasonings

2 cloves garlic, minced (2 teaspoons) (cook with onion)

1 tablespoon ground cumin

Optional

2 tsp oregano

Depending on your fondness for Hot and Spicy

Add more hot

Toss 1 or 2 or 3 whole or minced jalapeño or ancho peppers.

Minced gives you more hot, tossing them in whole is easy.

I use 3 whole dried ancho peppers with the above ingredients.

The basic fix for a bland bowl of chili is to splash Hot pepper sauce into the bowl and mix it around to distribute the hot

salt and pepper, to taste

Other chili powder recipes.

Ingredients:

* 1 teaspoon paprika (smoked or hot)

* 2 teaspoons ground cumin (essential)

* 1 teaspoon cayenne pepper

* 1 teaspoon oregano

Regular or mild sweet ancho chile pepper

chipotle pepper

1 TB red chili flakes

powdered Mexican oregano

My formula

1 t crushed red pepper flakes

2 T ground chayenne pepper

1 T ground cumin

2 t garlic, minced

a dash of salt

Anne's Formula

made last 1/27/10 - excellent

2 t crushed red pepper flakes

2 T ground chili powder pepper

2 T ground cumin

1/2 tsp Italian seasoning or oregano

a dash of salt

Note – I only used one can of tomatoes and 2 cans of beans

Note – the recipe in the 3 ring called for a cup of water

Note – when browning the beef, I also mashed it with a fork to make it brown faster and break apart better

When it was too soupy, I microwaved a few semi peeled potatoes, then chopped them up to absorb some of the sauce. This would also work to absorb some of the "heat" if accidentally overseasoned

I liked a little of the chili powder flavor. Was ready to add hot sauce on the side, but it met with GJ's approval for "Chili Heat"

I also let it come to the boil since the water made it soupy and I hadn't drained the beans….

In a large soup pot or Dutch oven, heat oil over medium heat.

If using green pepper add sliced green pepper and cook 5 minutes, stirring frequently

add until onions and cook for 5 minutes or until translucent

add garlic just before onions are done.

Stir in your spices and cook 1 minute, stirring constantly. Add the ground beef and stir to brown the meat, approximately 3 minutes.

Add tomatoes and beans. Season with salt to taste, then bring to a boil.

Add enough liquid ( 8 to 12 ounces of tomato sauce, beer, chicken or beef broth) to give it a thick soupy consistency

Reduce to a simmer, cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly.

A garnish of some sort really adds to your chili.

If you like it hot and someone else likes it mild, sour cream is the perfect garnish.

Shredded cheddar cheese is another option

If the chili is a little bland for your tastes, try some diced green or yellow onion

Oyster crackers, rice and low salt saltines make good mixins

The pinto bean (Spanish: frijol pinto, literally "painted bean") is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean. It is the most common bean in the United States [2] and northwestern Mexico [3], and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be used as green beans.

In the southwest United States, the pinto bean is an important symbol of regional identity, especially among Mexican Americans.[citation needed] Along with the chile/chilli, it is one of the official state vegetables of New Mexico (under the name frijol). The prepared beans are commonly known as frijoles. This type of bean is also referred to as "Cowboy Beans" in Texas, all along the Mexican border and wherever Mexican cowboys were employed. In areas where Mexican cowboys did not travel on the trails north from Texas, it was probably not known.

This is the bean most commonly used for refried beans (fresh or canned) and in many dishes at Tex-Mex restaurants. Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where there is limited money for meat, as the combination of beans and corn creates all the protein amino acids needed in a meat substitute. [4] When it comes to making chili, if a bean is added, this is the one typically used, although the kidney bean, black bean, and many others may also be used in other locales (see below).

In the southeastern part of the United States, pinto beans were once a staple of the poor (usually eaten with cornbread, milk, and cabbage), especially during the winter months. Some churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.

Serve bean chili with corn bread!

Real Chili

Serves 8+

Phase One

* 21/2 lb sirloin tip beef, cut into chunks

* 11/2 TB organic extra virgin olive oil

* 1 small onion, diced

* 6 cloves garlic, freshly pressed

* 3 cups chicken stock

* 8 oz tomato sauce

* 1 TB cumin

* 1 TB dry mustard

* 1/2 tsp oregano

* 1 small (4 oz) can diced green chiles

* 1 fresh jalapeño pepper, diced

* 1 tsp black pepper

* 1 tsp salt

* Phase Two 4 oz tomato sauce

* 4 TB chili powder

* 1 tsp to 1 Tb African Bird Pepper, to taste

* 2 TB cumin

* 2 cloves garlic, freshly pressed

* 12 oz of your favorite ale

* 1 TB Tabasco

* 1/2 TB brown sugar

Phase One

In a 4-quart heavy bottomed cooking pot, sauté meat in olive oil until well browned. Stir in the other ingredients and simmer, covered, 11/2 hours.

Phase Two

Uncover, stir in the remaining ingredients and simmer an additional hour or so. When cooked to desired consistency, smash beef chunks to shreds. Cook another 30 minutes to meld shredded beef with spices.

Top with raw, freshly diced yellow onion, sour cream or shredded cheddar cheese. This is spicy, rich, and super-beefy, so be ready or beware.

Cowboy Chili

Serves 6

* 2 TB peanut oil

* 1 onion, finely chopped

* 3 or 4 jalapeño peppers, seeded and finely chopped

* 2 poblano peppers, seeded and finely chopped

* 2 garlic cloves, finely chopped

* 1 lb fresh ground chuck

* 2 TB chili powder

* 2 tsp cumin seeds, toasted and ground

* 1 TB dried oregano

* pinch cayenne pepper

* 1 can (35 oz) whole tomatoes with juice

* 1 can (13 oz) beef broth

* 2 TB brown sugar

* 2 cups cooked kidney beans, drained

* sea salt, to taste

* ground pepper, to taste

* hot pepper sauce, to taste

* sour cream for garnish (optional)

* green onions for garnish (optional)

In a large soup pot, heat the peanut oil over medium heat. Add the onions, peppers and garlic, lower the heat and cook until softened, about 5 minutes. Add the ground chuck and break it up as it cooks so it is completely browned. Stir in the chili powder, cumin seeds, oregano and cayenne pepper and cook for one minute longer. Crush the tomatoes as you add them to the pot and pour in the remaining juice and beef broth. Stir in the brown sugar. Cover and simmer for 20 minutes. Add the kidney beans and simmer 5–6 minutes longer or until heated through. Season with salt, pepper, and a few dabs of hot pepper sauce.

To toast and grind the cumin seeds: place in a heated dry cast iron skillet and cook about 3 minutes or until aromatic. Remove from heat and cool. Pour the seeds onto a cutting board and place the bottom of the skillet over the seeds, moving it back and forth. Grind the cumin until fine.

Chili

2 pounds beef	5.27
beans	1.00
tomato sauce	1.00
	7.27

Chuck Steak

3/4 inch chuck Steak

whack it

dice garlic

rub it into meat and let sit for an hour

remove garlic

4 minutes per side - medium rare red - pink

5 minutes per side - pink?

Hamburger

Making a great hamburger is a perfect excuse to go cheap at the butcher counter.

More fat in the meat means more flavor, so skip the high-priced extra-lean sirloin and buy regular ground chuck instead.

1 1/2 pounds 80 to 85 percent lean ground beef chuck/hamburger

1 egg, beaten

3/4 cup dry bread crumbs

2 tablespoons Worcestershire or steak sauce

Optional

PREPARATION

In a large bowl, mix the ground beef, egg, bread crumbs, steak sauce and your personal options using your hands.

Divide the meat into 6 equal portions and shape each patty.

Press each portion as gently as possible, just enough so that it holds together!

(Put a thumb print in the center, it prevents shrinkage/)

Add oil to a heavy skillet, preferably a black-iron skillet.

(A splatter screen pan cover can really help keep down the mess, ditto, oven range and fan)

Heat the skillet until it is hot and almost smoking.

Sprinkle the bottom with sea salt.

Add the patties and sear well on one side, about 2 minutes.

Turn the patties and sear on the other side for 2 minutes. Both sides should be nicely charred.

Turn the patties again and reduce the heat to medium.

Cook about 3 more minutes each side.

(we use a good instant read thermometer and cook to 160°)

No need for salt and pepper, since that's in the steak sauce, but if you like, you can add either to your personal tastes.

Meanwhile, toast the cut sides of each bun until they are lightly browned. Time your buns so they are hot while your burgers are being lifted from the pan.

Drain your burgers on a paper towel.

Add one purple or Vidalia onion slice atop each hamburger. Serve with tomato ketchup.

THE BEST BUNS are not an afterthought. Choose buns that are dense enough to hold up to the patty's juices. Consider a bulkie roll, lightly toasted.

Add some punch

ONE INTENSE TOPPING -- sautéed golden mushrooms, sweet caramelized onions, guacamole, strips of crisp bacon

FOR A CHEESEBURGER, use American cheese or a slice of sharp cheddar.

THE TRADITIONAL TRIO of tomato, onion, and leaves of lettuce adds juiciness and crunch to your patties.

Sides:

Oven fries, generously salted

Coleslaw

Chips and guacamole

Hummus with vegetables and pita bread

(Restaurant-quality fries involve a double-frying technique that is hard to do at home. You can try par boiling your fries for a few minutes, drain and pat dry then add to high heat oil. Be sure to pat dry sufficiently or you'll get lots of splatter!

^Chicken

Chicken Marsala

"Boneless, skinless chicken breasts lightly breaded and served with a mushroom and Marsala wine sauce. Serve over pasta."

Original recipe yield: 4 servings.

Servings:

4 (change)

INGREDIENTS:

* 1 1/2 pounds skinless, boneless chicken breast halves

* 1 cup all-purpose flour for coating

* 2 eggs, beaten

* 4 tablespoons butter

* 1 tablespoon vegetable oil

* 1 cup chicken broth

* 1/2 cup dry Marsala wine

* 2 1/2 cups fresh sliced mushrooms (a ten 0z package

* 2 tablespoons dried oregano

* 2 tablespoons chopped fresh parsley

* 2 teaspoons fresh lemon juice

* 1/4 cup grated Parmesan cheese for topping (optional)

* salt to taste

* ground black pepper to taste

chicken 1 1/2 inch cubes - 1 inch dries out to much

2 breasts a little two much for my pan

it was okay with on egg and 1/4 cup egg beaters

no grated cheese for topping yet

no meat extract yet

server over egg noodles

DIRECTIONS:

With a mallet, pound chicken breasts thin.

Cut into serving size pieces.

Dip in flour.

Dip in egg. ?

Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet.

Sauté chicken until light brown.

Do not crowd pan, and add more oil if necessary to keep chicken from sticking.

Place chicken on a serving platter, and keep in a warm oven.

Sauté sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown.

Add chicken broth, Marsala wine, oregano, parsley, and meat extract.

Stir well. Cook over high heat until liquid is reduced by half.

{ I let too much of the juice burn down }

Remove pan from heat.

Swirl in 2 tablespoons butter or margarine and lemon juice.

Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.

Another chicken marsala

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

2 tablespoons finely chopped shallot

5 tablespoons unsalted butter

10 oz mushrooms, trimmed and thinly sliced

1 1/2 teaspoons finely chopped fresh sage

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup all-purpose flour

4 skinless boneless chicken breast halves (2 lb total)

2 tablespoons extra-virgin olive oil

1/2 cup plus 2 tablespoons dry Marsala wine

2/3 cup heavy cream

1 teaspoon fresh lemon juice

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Makes 4 servings.

Easier Chicken Marsala

Submitted By: D. Alexander

Eat well and eat healthfully: chicken breasts are sautéed with mushrooms, herbs and Marsala wine.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Yields: 4 servings

INGREDIENTS

1/4 cup all-purpose flour

1/2 teaspoon garlic salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 boneless, skinless chicken breast halves

1 tablespoon olive oil

1 tablespoon butter

1 cup sliced fresh mushrooms

1/2 cup Marsala wine

DIRECTIONS

In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.

Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.

Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Chicken Cacciatore

Mushrooms and Onions- gas alert

Use the Biggest Pot!

Last 3.25 pounds, cut the thighs Use 3 28oz tomatoes or the 6 pound Costco can to get enough sauce

split in to 3 containers, each container is 2 meals

I lose flavor when I try and double this.

Verbose - wash chicken thoroughly, cut the stems of mushrooms, brown means this

Regular - tips like don’t over brown

Expert - is this

the bigger pot was easier to stir

the smaller pot was easier to brown

2-3 ½ pounds chicken thighs (trim away excess skin and fat with scissors, or you can remove skin altogether)

2 tablespoons garlic diced

1 small onion, diced (approximately 1 cup)

2 small or 1 large green peppers, cut into ½ inch wide strips (approximately 2 cups)

10 ounces of mushrooms sliced into 3/8 inch slices

a lot of tablespoon tomato paste

3 tablespoons olive oil (enough to cover the bottom of the pan)

2 tablespoon basil

1 teaspoon pepper

1 teaspoon oregano

0) you can cut large thighs (greater than 4 inches across)

1) heat pan to medium-high, add oil, when oil is hot

2) Brown the thighs in small batches; add pieces to cover the bottom of the pan, but don’t stack or overcrowd them approximately 3 to 4 minutes

remove from pan

3) remove excess oil (2 to 4 tablespoons is okay)

4) reduce heat to low, add diced onions and cook until golden

(around 5 to 10 minutes depending on the size of the dice and the heat of the pan and the amount of oil)

add garlic when the onions start to give off flavor ( they need to cook for about 2 minutes)

(scrape up the bits, you get a lot of flavor from them

5) return chicken to pan and add tomatoes or sauce, seasonings - , basil, salt, pepper

add mushrooms and red / green peppers

6) reduce heat to low and cook for 60 minutes, partially covered

(make sure it simmers – you want to see a bubble barely breaking the surface

->1 28 ounce and 1 16 ounce (or 2 28 ounce) cans whole plum tomatoes, drained then blended

-> a little less than 2 teaspoon of sugar to cut the acidity

1 large can Costco tomatoes, no juice, de seeded, crush with hands, Pastene ground crushed was really good }

Roast Whole Chicken

Weight: 4 pounds Servings: 6

Preheat Oven Temp to 375 F.

Total Cooking Time: 1-1/4 to 1-3/4 hours

Standing Time: 15 minutes

always cleanup first

stage your ingredient

clean sink, use sink to salt and pepper, a lot less cleanup

plan a head - how long

Roast Chicken is greasy make baked potatoes - oven is already hot

Thoroughly clean the bird

outside as well as inside the body and neck cavities.

Pat dry.

Rub the body cavity and outside skin with salt

Optional Add quartered onions and celery in body cavity to add flavor.

Twist wing tips under the back so they stay out of the way.

Place bird, breast side up, on a rack in a shallow roasting pan

Brush with vegetable oil or melted butter

Optional sprinkle with a crushed dried herb such as thyme or oregano.

Roast in an uncovered pan in

Continue roasting until the meat thermometer registers

From 170 to 180 degrees F., or until drumsticks move easily in their sockets and juices run clear.

Let stand 15 to 20 minutes before carving.

(For a more accurate temperature reading, push in the thermometer a little farther.

If the temperature drops, continue cooking. If it stays the same, the meat is done.)

Remove bird from the oven and cover it with foil.

Insert an oven-going meat thermometer into center of one of the inside thigh muscles.

The bulb should not touch the bone. (Or test temperature of cooked bird with a quick-read thermometer.)

See Chicken stock and chicken soup from a Left Over Chicken Carcass

Using a Vertical Roaster

Add a liquid of your choice and / or freshly grated ginger or herbs to the liquid.

Skin is crispy and the meat is moist from the liquid.

Use a drip pan or roasting pan to catch the fat that drips away

Set chicken on the roaster, pushing down gently until the roaster's top ring is visible a little above the neck cavity. Cross it's legs, tuck wings back behind its shoulders. Set in a cake pan or pie plate. Add 1/2 inch of water to stop spattering. Put the chicken in the oven and set a timer.

Figure 10 minutes to the pound, plus 10 minutes. A 3 1/2 pound chicken roasts for 35 minutes, plus 10, for a total of 45 minutes.

Dark meat is done between 165 and 175 degrees F (74 to 79 degrees C) and white meat is done between 149 and 152 degrees F (65 to 67 degrees C). The rule that most cooks agree upon is that the chicken is ready to serve when a meat thermometer inserted deep into the thigh reads 180 degrees F (82 degrees C). A less technical way of deciding when to whisk the bird out of the oven is to prick a thigh with a fork and look at the juices that trickle out. If they're still pink, more roasting time is in order, but if the juices run clear, it's time to eat!

Add your favorite vegetables 30-45 minute before poultry or meat is cooked.

I make this all the time. Drink 1/2 a beer. Put 2 smashed garlic cloves,10 peppercorns, a 2 large lemon wedges in the remaining beer. Rub the chicken with fresh lemon juice from the leftover lemon. Sprinkle with lemon-pepper all over. Stuff the neck with part of a lemon, a potato,or an onion.

vertical chicken roaster preheat to 350 bottom rack - 15 minutes per pound

(My last test was closer to 18 minute per pound for a 6.7 pound bird.

7 pounds - 1 hour 50 minutes

Notes

Vertical Roaster 10 minutes + 10 minutes per pound or is it 15 like my recipe says

no 6.7 pounds 10.10 10 + 67 = 77 minutes 1 hour 17 minutes

Yes -15 x 6.7 = 1 hour 40 minutes

Do not put much liquid in the roasting if you want gravy. It does not get hot enough to boil off.

=======================

Try this with the liquid in the bottom of the vertical roaster.

Drink 1/2 a beer.

Put 2 smashed garlic cloves,

10 peppercorns,

2 large lemon wedges

in the remaining beer.

Rub the chicken with fresh lemon juice from the leftover lemon.

Sprinkle with lemon-pepper all over. Stuff the neck with part of a lemon, a potato,or an onion.

=========

Honey Dijon Mustard Chicken

Preheat Oven to 450

2 boneless, skinless chicken breasts

1/6 cup Dijon Mustard

1 ½ tablespoons honey

2 sheets of aluminum foil (enough to completely wrap the breasts

mix mustard and honey

place a breast on a piece of foil

spoon mustard honey mixture over breast

Bring up sides of foil and double fold (it forms a packet leaving room for heat to circulate

Bake 18 to 22 minutes

Broiled Chicken Breast

Cheap Chicken breast, breasts of different sizes need to cooked differently

Pre Heat Boiler broilers vary - how to test the efficiency of your broiler

Season Your Chicken Breasts

Soy Sauce

Teraki sauce

Salt and pepper basted with melted butter or margarine

no sugar or sweet ingredients - that’s why soy sauce works so well

Teriyaki

lemon garlic

let sit in marinade of lemon juice , very finely minced or garlic that has gone through a garlic press

If they are over 3/4 a pound per breast cook for 15 minutes a side

Place at least 5 inches away from the boiler

GE position 2 rack down from top low broil

Place skin side down , cook for 10 minutes

turn, baste if necessary, cook for an additional 10 minutes

Turn off broiler and let sit for 10 minutes

Ginger /Garlic Chicken breasts

4 skinless, boneless chicken breast halves

3 cloves crushed garlic

3 tablespoons ground ginger

1 tablespoon olive oil

4 limes, juiced

DIRECTIONS:

Pound the chicken to 1/2 inch thickness. In a large reseal able plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.

Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

around 15 minutes a side in the GE position B low broil

Baked Chicken Breast

These are known as split or half chicken breasts

Up to 3/4 lb per piece

bake at 400 for around 35 minutes until they measure over 165%

Salsa Chicken

4 chicken breasts - Large breasts need to be cut into 4" x 4" x 1" pieces

½ jar of your favorite spicy salsa – chunkier the better;

1 /2 bunch Fresh cilantro

Salt and pepper to taste

Aluminum foil and baking dish.

1 avocado

4 ounces sour cream

scallions

Preheat your oven to 400 degrees.

Rinse the cilantro and trim of the stems. No need to chop which makes this dish fast and easy.

Wash the chicken breasts in lukewarm water. With a sharp knife, trim them of fat and blemishes.

Pat dry.

Assemble salsa and fresh cilantro, salt and pepper on your work surface.

Rip off a square of aluminum foil and lay it flat on your work surface.

Lay a chicken breast centered on the foil, salt and pepper it, add 2-3 tablespoons of the salsa on the chicken and top with 2 tablespoons of fresh cilantro.

Fold over one side of the foil so it covers the chicken, then fold over left and right sides to ¼ inch to make a seal, fold over top side, then again fold over left and right twice to trap in juices.

Place your 4 completed packages in a roasting pan (to catch juices that may leak out).

Bake at 400 for 18 -22 minutes. You may test one of the packages by opening carefully and cutting into chicken breast to make sure meat is no longer pink. Check it early as you do not want to overcook the chicken.

When done, remove from oven and carefully open packages with a fork – lots of steam will escape so use care. Plate your chicken breast and spoon over the top some of the juices that are trapped in the foil.

Plate Instructions

slice scallions

scoop out avocado

place a dollop of sour cream on plate and top with chopped scallions

^Pork

Slow Roasted Pork Loin

See Joy of Cooking Trichinosis is killed at 137%

What's the best way to store pork before cooking? After cooking?

You can store uncooked fresh pork tightly wrapped in butcher paper in the refrigerator up to four or five days. Uncooked pork can be frozen for up to six months.

What steps can I take to assure food safety while preparing meat?

* Keep your cooking area clean

* Wash hands with soapy water before and after handling any meat products

* Thoroughly wash all utensils, containers, cutting boards and work surfaces

* Use separate serving plates for carrying raw and cooked foods

* Discard leftover marinades - do not reuse

Can I microwave to defrost/reheat pork that has been frozen?

The microwave and fresh pork can work together to produce delicious dishes. Pork conveniently and successfully defrosts and cooks in the microwave oven. It's a great idea to cook cuts ahead of time, slice into convenient shapes and freeze to be reheated in the microwave later in the week. But as with many other foods, use traditional cooking methods for best flavor and texture results.

To what temperature should I cook pork?

Pork is best when cooked to medium doneness or an internal temperature of 160 degrees F. The U.S. Department of Agriculture (U.S.D.A.) also recommends 160 degrees F. Use a meat thermometer to judge doneness. When cooking a roast, remove from the oven when the internal temperature reaches 155 degrees F. and allow the roast to stand for 10 minutes before slicing. The roast's internal temperature will rise about five degrees after removing from the oven. A hint of pink blush in the center is ideal for tender, juicy pork.

What about trichinosis?

Because of modern feeding practices, trichinosis is a no longer a concern. Although trichina is virtually nonexistent in pork, if it were present, it would be killed at 137 degrees F. That's well below the recommended end cooking temperature for pork, which is 160 degrees F.

Preheat oven to 450F.

1 3 pound center cut pork loin roast

1 teaspoon of salt

1/2 teaspoon of pepper

1 tablespoon of rosemary or your favorite seasoning

1 tablespoon Extra Virgin Olive Oil

rub roast with above seasoning and olive oil

Place pork atop rack fat side up in roasting pan and cook for ten minutes.

reduce heat to 250 (try 325 next)

check temperature at 40 minutes and every 20 minutes thereafter

remove when a thermometer inserted in center of pork registers 150 to 155°F (160 is dry)

Move the roast around in the rack so that it roasts evenly

Serves 6.

takes around 20 to 25 minutes per pound (varies by thickness and weight of the roast)

Don't use some much sugar in the accompanying apple sauce.

Making gravy from this is kind of futile.

one pound 450 reduce to 325

takes an 50 to 60 minutes

^{Monday, April 03,
2006}

sauce

dice and cook green apple in some apple juice

add Marsala wine

add lemon juice lemon zest

reduce

blend

made a gravy from the drippings and some green tea to deglaze

Next add some ginger and onions

also , when letting the pork go to 165, got enough drippings to do a little gravy

^{Sauce Before}

sauce

slice and cook green apple in some apple juice

add orange juice, lemon juice, tawny port

reduce

?sauce green apple, apple juice, orange juice lemon, plus something else and then reduce

maybe a white or red wine, just a splash

Per serving: calories, 270; fat, 14 g; sodium, 809 mg; cholesterol, 99 mg

Pull out and let stand for 15 minutes

Caramel Apple Pork Chops

Submitted By: Karena

Succulent pork loin chops are paired brilliantly with slices of tart apple cooked in a satin-smooth sauce of butter, brown sugar, cinnamon and nutmeg. A few chopped pecans over the top make this a delectable autumn entree.

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 Minutes

Makes: 4 servings

Ingredients

4 (3/4 inch) thick pork chops

1 teaspoon vegetable oil

2 tablespoons brown sugar

salt and pepper to taste

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons unsalted butter

2 tart apples - peeled, cored and sliced

3 tablespoons pecans

Directions

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

2. Heat a large skillet over medium-high heat. Brush chops lightly with oil, and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

3. In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover, and cook until apples are just tender. Remove apples with a slotted spoon, and arrange on top of chops. Keep warm in the preheated oven.

4. Continue cooking mixture uncovered in skillet, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

RECIPE: BAKED PORK CHOPS WITH APPLE & SHERRY

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:

6 boneless pork chops

3 large apples - peeled, cored and sliced

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons butter

1 pinch each of salt and pepper

1/2 cup dry sherry

DIRECTIONS:

In a large skillet, brown chops, about 2 minutes each side;

reserve. Preheat oven to 350 degrees. Arrange apple slices

in the bottom of a 9x13 inch baking dish. Sprinkle with brown

sugar and cinnamon. Dot with butter or margarine. Top with

browned pork chops and season with salt and pepper to taste.

Pour sherry over all, cover and bake in the preheated oven

for 1 hour or until tender and internal temperature of pork

has reached 160 degrees.

Yield: 6 Servings

Categories: Pork, Meat, Main Dishes

Fast Roasted Pork Tenderloin

pan cook - slice into small pieces, cook

Pre heat Oven to 500%

can rub with olive oil and rosemary

turn every 15 minutes

place on flat broiler rack

cook to 150 to 155

let stand 8 minutes

small is best

good with beans and apples

1.6 pounds in 40 minutes

1.25 in less than 30 minutes

Ham

8 1/2 pound ham cooksham.com

Preheat oven to 325°F.

Remove ham from refrigerator and all packaging materials.

Place ham face down directly into baking dish or roasting pan.

Cover tightly with lid or foil and bake for approximately 10-15 minutes per lb. or until product center reaches 160°F.

(Estimated heating times: Half/Portion Ham -- 1 1/2 to 2 hours; Whole Ham – 4 to 5 hours.)

GLAZING HAM –

If you intend to glaze your ham, remove ham from the oven 1/2 hour before end of cooking time. Prepare your favorite ham glaze and apply evenly over the surface of the warm ham. Bake glazed ham uncovered for 25 to 30 minutes.

PINEAPPLE GLAZED HAM

If you buy a boneless ham, you'll still have the same amount of meat to eat, about 10 to 12 pounds (because the bone accounts for about 4 pounds). The bottom line is that the recipe directions are the same, regardless of the cut of ham.

Create a ham glaze by combining different flavors.

Build a Base

Mix

2 tablespoons honey

1/2 cup brown sugar

1/4 cup mustard

or substitute apple or orange juice for pineapple

Make it spicier by adding mustard, horseradish, balsamic vinegar, orange zest, or cloves.

Mix your glaze ingredients together and brush over the ham

pin pineapple slices to crust with toothpicks

RECIPE: HONEY & ORANGE GLAZED HAM

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:

8 pound fully-cooked ham

2 tablespoons orange juice

1 cup honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

DIRECTIONS:

For glaze, in a small bowl combine orange juice, honey, cinnamon

and cloves; mix well. Place ham on rack in shallow roasting pan.

Roast in a 325 degrees. oven for 1 1/2 to 2 hours, or until meat

thermometer registers 135 to 140 degrees F., basting with the

honey glaze during the last 45 minutes.

Yield: 24 Servings

^Veal

Veal Roast with Fresh Figs

2 tablespoons olive oil

One 2-1/2 pound veal roast

1 pound fresh figs, trimmed and cut in half

1 large onion, thinly sliced

3/4 cup dry white wine

Sea salt and freshly ground black pepper

4 dried, imported bay leaves

Fresh flat leaf parsley, for garnish

1. Preheat the oven to 375 degrees F.

2. Heat the olive oil in a heavy-bottomed, oven proof baking dish over medium heat and when the oil is hot but not smoking, brown the veal on all sides. Remove the veal from the pan and add the figs. Cook until they are golden but not too soft, about 5 minutes. Remove the figs and reserve. Add the onions to the pan. Cook, covered, until the onions are tender and golden, stirring occasionally so they don't stick, about 10 minutes. Return the veal roast to the pan with the onions. Season it with salt and pepper, then pour the wine over all. Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about 1 hour. Turning it once during cooking.

3. Remove the veal from the oven. Add the figs to the veal, pushing them gently down under the cooking juices. Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, an additional 15 minutes.

4. Remove the veal from the oven and transfer the veal to a warmed platter. Place the pan with the cooking juices over medium heat and bring to a boil. Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4 to 5 minutes, making sure that the cooking juices don't evaporate too much and that the figs and onions don't stick to the bottom of the pan.

5. To serve, remove the strings from the veal roast and slice it. Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.

Makes 4 to 6 servings.

^Turkey

Anne's Turkey Meatloaf

You can use Chicken stock to make it moister, if need be

Put in pan and smooth out top with ketchup and Worcester sauce

1/4 cup ketchup

1 cup breadcrumbs

1/3 cup milk

tomato paste

salsa

preheat the oven to 375

set aside a Corning or Glass oblong loaf pan (cuts slices nicely – can use round if want wedges)

1 large onion, diced

4-6 large garlic gloves chopped (or use garlic powder)

1 green pepper diced

optional

1 stalk celery, diced

other leftover veggies

Sauté the onion, garlic and any optional vegetables in olive until soft. Season with thyme, red pepper flakes

1-2 eggs

3-4 tsp ground sage

2 tsp thyme

1-2 tsp cayenne pepper (according to taste and how hot you want it)

1/2 tsp red pepper flakes

Worcester sauce – 6 large shakes from bottle (2 TBSP?)

Ketchup – 2 TBSP

Dijon Mustard – 2 TBSP

1 to 1 1/2 cups bread crumbs or crushed crackers (depending on consistency of final loaf – want it to hold together and not too soggy

1 pound ground turkey

4 TBSP salsa (optional)

salt and pepper to taste

Optional

all but the ketchup, turkey, egg and breadcrumbs – taste will vary…

mix the ground turkey with all the other ingredients with two forks or by hand until achieve desired consistency – moist but not wet – add more breadcrumbs or crackers to dry out sufficiently or add ketchup/mustard or salsa if too dry.

Put mixture in loaf pan – pat down smooth and top with some ketchup

Optional: top also with some bacon slices

Cover (with foil or pan cover) and bake at 375 degrees for 30-45 minutes; remove cover and bake a final 15 minutes until meat thermometer is 160-170 – this takes about an hour;

If still really soft on top, near the end of cooking raise oven to 400 degrees so it gets a bit crispy on top.

Turkey Dinner

C:\CooKBookNotes\ToProcess\ThanksgivingTurkey.docm

^Lamb

Roast Leg of Lamb

1 7 to 8 pounds boneless leg of lamb

2 large cloves of garlic cut into slices

1 tablespoon ground black pepper

2 teaspoons salt

½ teaspoon rosemary

3 tablespoons extra virgin olive oil

Preheat to Oven to 450

Position rack in bottom third of oven

Remove from net and trim excess fat and fell and membrane by cutting parallel to the leg

Combine pepper, salt and rosemary in bowl and rub the leg with the mixture

Make 15 to 20 evenly space slits in the leg and insert the garlic slices

Rub the leg with olive oil and place back in net

Place in oven and immediately reduce heat to 325

Roast until and instant read thermometer reads between 130 to 135 (at least 2 ¼ hours)

Smaller Legs cook faster. A five pound Leg, when trimmed was around 4 pounds and It took

1 1/4 hours.

Test the Leg every 20 minutes. Turn the leg in the rack so that it cooks evenly on all sides

Remove from oven and cover loosely with aluminum foil and let stand for 15 to 20 minutes

Carve parallel to the leg

The marinade we used on this roast comes from my friend Suzanne and it works quite well. A simpler marinade of rosemary, olive oil, garlic, pepper, and lemon juice would do the trick quite nicely too. One can also make tiny slices into the surface of the roast and insert slivers of garlic and herbs.

Ingredients

Marinade

1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil

Blend ingredients in a blender, just a few pulses until well mixed.

http://simplyrecipes.com/recipes/roast_leg_of_lamb-print-photo/
Lamb Roast

1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt

Method

1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.

2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.

3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.

4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often. Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 15-20 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Serves 8 to 10. Serve with some homemade mint jelly for an added treat.

La mb Leg Classic Greek Easter

6 cloves garlic, minced

1/3 cup olive oil (use a high-end product)

1 tablespoon fresh rosemary, minced

1 tablespoon fresh oregano, minced

½ cup fresh lemon juice

1 cup red wine

6 pounds (bone-in) leg of lamb, trimmed

Salt and pepper, to taste

In a bowl, combine half of the garlic, 1 tablespoon of the olive oil, half of the rosemary and half of the oregano. Mix well with a fork. Mix in the lemon juice and the wine to form the marinade. French the bone of the leg of lamb and let it marinate overnight, turning several times.

Preheat oven to 450 degrees. In a bowl, add the remaining garlic, herbs, and 2 tablespoons of oil. Mix to form a paste. Using a knife make a few slits about 1-inch wide and 1-inch deep throughout the meat.

Using your fingers, press the garlic paste into the slits. Place the lamb in a roasting pan and rub with the remaining oil. Season with salt and pepper.

High heat roast the lamb at 450 degrees for 15 minutes. Then, lower the oven to 350 degrees and add the marinade to the pan. Roast the lamb, basting often about 1 and ¾ hours or until the lamb is to your desired doneness.

Remove the lamb and reserve the juices. Skim off the fat and reduce by ¾. Serve the lamb with the pan juices.

Rack of Lamb

Preheat oven to 425°

Untrimmed - Trim so that there is only a thin layer of fat - the COSTCO ribs do not need to be trimed

Season with salt and pepper

Use cast iron skillet

lamb meat side down - sear for 2 minutes, turn and sear for another two minutes

remove any fat

roast

125 rare

130 medium rare

145 medium – Anne needs her's done

remove from oven, cover with foil and let stand for 5 minutes

serve 2 or 3 chops per person

------------------------------------------------------------

This is the same as above

Preheat oven to 425° F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning on each side , about 2 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb rest 5 minutes at room temperature.

Cut lamb between bones into chops.

Size of rack and time to medium rare

2 pounds	25
1.5 pounds	20
1 pound	18

^Sausage

Sausage in Tomato Sauce

Lightly brown 2 ½ pound sausages in a little canola or vegetable oil

Add to large pot with Pastene Ground peeled tomatoes

Sauté two onions and two green or red peppers and 6 to 8 cloves of garlic in some oil

Add to the pot

Cook for 1 ½ hours

^Fish

Broiled Fish

fish 1/4 to 1/2' 4 minutes on low is slightly overdone

Cayman Style Fish

Any whitefish with sauce, red peppers and onions

Per Serving

3/4 pound fish

1 large or 2 small onions sliced (1 cup onion)

1/2 green pepper - sliced

1 tomato chopped or 1/4 cup drained, de seeded and rinsed canned tomatoes- chopped

Sauce

Pickapeppa sauce

Ketchup

Hosin

Ketchup

Soy

1/2 Scotch Bonnet pepper (Hot) (optional)

Salt

Pepper

Preheat Oven to 300

1) wash fish and soak in water and lime and then dry

2) sauté vegetables until almost cooked (optional, toss some red pepper flakes)

2) season fish with salt and pepper

3) put fish in baking pan and cover with vegetables

4) make sauce by combining, ketchup, pepper, Pickapeppa sauce with just a little water

5) pour sauce over fish and vegetables and cook for 30 minutes at 300 degrees

Baked Scallops with Ritz Cracker Coating

1 lb scallops

1 cup crushed Ritz crackers (around 1/6 pound or 20 crackers)

1/4 cup melted butter or ( 3 to 4 T of margarine)

Mix scallops and Ritz Crackers (try coating the scallops with milk as a binder)

Place in baking pan large enough to hold the scallops (one layer, scallops not touching each other)

Drizzle butter over the top of the scallops

Cook at 375 for 25 minutes

Shrimp Sauté with Garlic and / or , Red Pepper Flakes and /or Lemon Zest and / or .....

Maybe - Add Ginger to the sauce

mix the lemon with arrowroot , added grated parmesan cheese, did the sauce in a separate pan.

Try to melt the butter , cook and plate the rest of the dish, then make the sauce last,

measure out the flakes, by eyesight did not work

Variation 1 –

using 4 tablespoons of Butter was too much butter

1 tablespoon of lemon was about right

1 teaspoon of flakes had just a little heat

maybe heat the butter and lemon up in separate pan , less butter, a little wine or water and arrowroot to thicken

this version looked much creameir than the last

Unlike cornstarch, it doesn't impart a chalky taste when undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures.

A Few Ideas to Get You Started

Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove immediately to prevent mixture from thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream.

This is variation 1

defrost, remove shell, do not butterfly, do not marinate

chop a couple of tablespoons of garlic

add 1 to (2 is blow your nose hot) teaspoons red pepper flakes

olive oil to for a thin layer (1/16 on an inch) in pan

add garlic, cook for 1 minute

a shrimp and flakes,

cook shrimp until pink on one side (maybe 3 minutes)

turn them individually with tongs.

When pink on the turned side, add 3 table spoons to 1/4 margarine or butter

1 tablespoon lemon juice or juice of half a lemon

when butter or margarine is melted, spoon over linguine or angel hair pasta

next try thickening margarine and lemon and cheese with arrowroot

I have not been following my own notes.

Grill Shrimp, do not butterfly the shrimp, it's harder to cook them. The shrimp are a little mushy, maybe because there frozen. How do I make them taste a little firmer without being rubbery?

try this:

To freshen frozen shrimp - rinse, then soak in cold water with a splash of lime juice for ten minutes or so or until defrosted

try not marinating and just grilling in garlic and red pepper flakes

sauces

this looks okay but its got to many ingredients, nice description of thickening

lemon butter sauce

1/2 cup clam juice

1/2 cup dry sherry

1/2 cup whole milk

1 Tbsp minced garlic

1 Tbsp minced shallots

1/2 bay leaf

1 Tbsp unsalted butter

1 Tbsp flour

3/4 pound (3 sticks) unsalted butter

1 teaspoon salt

1 teaspoon white pepper

1 Tbsp lemon juice

1 Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat.

2 In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).

3 Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

4 Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick.

This has a lot of butter

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

ingredients:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound butter

I tried a version of this, margarine, a little lemon and grated Parmesan cheese.

It did not blend that well, but was tasty nevertheless

FAST CREAMY PASTA SAUCE

4 tablespoons butter

3 cloves garlic, pressed

1/3 c. grated Parmesan cheese

3/4 c. heavy cream

1/2 tsp. dried basil

In a small saucepan, melt butter in oil. Add garlic, cheese, and basil, stirring to blend over medium-low heat. Stir in cream.

Makes about 1 cup of sauce that can be tossed on your favorite pasta.

For a variation, try adding a can of chicken noodle soup along with your cooked pasta when sauce is done. Heat and serve.

add any zest you can to this

* 1 1/2 tablespoons olive oil

* 1 tablespoon minced garlic

* 3 tablespoons fresh lime juice

* 2 tablespoons lemon juice

* 1 tablespoon orange juice

* 1 tablespoon chopped fresh parsley

* 2 tablespoons thinly sliced green onion

* 1 tablespoon butter

Reduce heat to low, add remaining oil and cook garlic 30 seconds. Add lime juice, lemon juice, orange juice, parsley, and green onions. Add butter, swirl in skillet until just creamy. Pour sauce over fish and serve.

--------------------

3/4 cup orange juice

1/4 cup water

2 T. tamari

1 T. cornstarch or arrowroot

1 t. toasted sesame oil

1 t. unbleached cane sugar

2 T. orange zest

In a small bowl, combine the orange juice, water, tamari, cornstarch, toasted sesame oil, and sugar, and whisk well to dissolve the cornstarch. Add the orange juice mixture to the wok, along with the orange zest, and cook stirring constantly until sauce has thickened. Transfer to a large bowl or platter for service.

------

WARM CITRUS SAUCE

Juice of 1 orange, separated

Juice of 1 lemon, separated

Juice of 1 lime, separated

1 tablespoon clear soy sauce

1 tablespoon lychee honey

1/2 tablespoon butter, optional-but highly recommended

Salt and white pepper

wasabi

Ingredients:

1/4 pound fresh or frozen shrimp (if its 20 to 30 per pound) then 4 to 6 shrimp (peeled de veined, tails on, you can) per person. (link to prepping, peeling and divining shrimp

To freshen frozen shrimp - rinse, then soak in cold water with a splash of lime juice for ten minutes or so or until defrosted

(butterfly the shrimp cook faster and more uniform - not true

2 tablespoons of garlic sliced thin (4 - 8 large cloves garlic, less according to tastes)

2 teaspoons red pepper flakes

2 table thin sliced garlic

2 teaspoons red peppers - kind of hot

3 hotter - relieves the sniffles hot

enough olive oil to marinate the shrimp in (les than 1/4 cup )

4 tablespoons (1/4 cup) butter or margarine

1/2 fresh lemon (for juice and zest) or 1/3 cup bottled lemon juice

For best results: use a real lemon to get lemon zest and juice (can substitute lemon juice only but not as punchy flavor)

Optional 2-3 tbsp grated parmesan cheese

Optional parsley - or cilantro chopped finely for color

Pasta: 1/2 package Angel hair or a thinner, flat type spaghetti (angel hair recommended) - or make the entire package to mop up remaining sauce

Make marinade:

combine garlic, olive oil, red pepper flakes

add rinsed and defrosted shrimp; refrigerate until ready to cook (30-60 minutes for flavors to meld nicely). If in a hurry, you can just marinate 10 minutes but flavors may be less intense

Cook pasta according to directions (angel hair spaghetti recommended) - (link to cooking pasta) linguine is okay

Low and slow -

Heat a fry or grill pan.

When hot, add the shrimp and marinade and sauté shrimp in marinade

As it cooks, smash some of the garlic to release oils

Turn the shrimp, as they turn pink; when second side is pink,

add lemon juice , and butter or margarine to complete the sauce

Adjust the sauce , Taste - the sauce should be nice and tart and there should be a least 1/4 cup of liquid.

The tartness of the sauce gets mellowed when it is tossed with the pasta.

Drain cooked pasta, add pepper, some parmesan

To plate:

remove shrimp from pan

Pour the sauce from the pan over the pasta

grate lemon zest over the pasta

if adding cheese, do it know

Toss

arrange shrimp on top of pasta and server

Tip: use leftover pasta to absorb any sauce left on grill pan for good next day leftover pasta dish.

Prep Time: 30-60 min (if want to marinate shrimp longer).• Cook Time: 15-20 min.

picture

Epicurious

3/4 cup (1 1/2 sticks) butter

1 pound large uncooked shrimp, peeled, deveined, and butterflied

4 large garlic cloves, chopped

1/4 teaspoon red pepper flakes

zest and juice of 1/2 a lemon

3 tablespoons chopped fresh parsley

1 pound linguine, freshly cooked

Coarse salt and freshly ground black pepper

Heat butter in a large skillet over medium-low heat until melted. Add shrimp and toss to coat. Add garlic, red pepper flakes, lemon zest, lemon juice, and parsley. Cook until pink and no longer translucent, 5 to 7 minutes.

Mound linguine in large bowl. Spoon shrimp mixture over and toss to combine. Serve immediately.

Shrimp Lemon Pepper Linguini

Linguine is tossed with fresh lemon zest, wine, garlic and shrimp: easy to make, and absolutely delicious!

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 Minutes

Yields: 4 servings

INGREDIENTS

1 (8 ounce) package linguine pasta

1 tablespoon olive oil

6 cloves garlic, minced

1/2 cup chicken broth

1/4 cup white wine

1 lemon, juiced

1/2 teaspoon lemon zest

salt to taste

2 teaspoons freshly ground black pepper

1 pound fresh shrimp, peeled and deveined

1/4 cup butter

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.

Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

White wine Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute 1/4 cup vinegar plus 1 Tbsp sugar plus 1/4 cup water.

Red wine Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.

Shrimp Scampi

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Yields: 4 servings

INGREDIENTS

1 (8 ounce) package angel hair pasta

1/2 cup butter

4 cloves minced garlic

1 pound shrimp, peeled and deveined

1 cup dry white wine

1/4 teaspoon ground black pepper

3/4 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

DIRECTIONS

Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.

Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.

Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.

Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Broiled Prawns

1 1/2 pounds tiger prawns, peeled and deveined

1/4 cup butter

1 teaspoon minced garlic

1 1/2 tablespoons lemon juice

3 tablespoons grated Parmesan cheese

Directions

1 Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.

2 In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.

3 Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

Pepper Encrusted AHI tuna

Ahi tuna – slice the steak in half lengthwise, make it half as thick, make those slices smaller

Cook them

Crush 2 teaspoons of peppercorns per 1/2 pound of tuna and spread on a plate

Lightly oil the tuna with olive oil

Evenly coat the tuna with the pepper by pressing it down on the peppered plate

heat cast iron skillet on high for 3-5 minutes or until almost smoking

if they are half inch thick

Cook tuna on each side for one minute

if you like the center warm, turn off the pan and let it sit on each side for 30 seconds each

for 1 inch steaks

Cook on one side for 3 to 4 minutes, or until blackened then turn and cool and additional 3 to 4 minutes

Also known as AHI tuna

How to test for doneness using the touch test

Shrimp Fra Diavlo

INGREDIENTS:

1 (16 oz) package of linguini or angle hair pasta

1 pound peeled and deveined shrimp

1 medium onion, chopped

2 tablespoons (around 8 cloves) garlic crushed -

1 28 ounce can peeled tomatoes OR 2 (14.5 ounce) cans diced tomatoes

1 teaspoon fresh oregano or 1/2 teaspoon dried

3 teaspoons fresh basil, chopped or 1 1/2 teaspoon dried

Extra Virgin Olive Oil

1-2 teaspoons crushed red pepper flakes

margarine for pasta

Optional

red or white wine - 1/2 cup

1/2 cup claim juice

hot red peppers

DIRECTIONS:

Peel, devein and rinse shrimp. Set aside in cold water.

Cut the whole tomatoes in half and rip out the seeds, then crush with your hands, or cut in big chunks.

Start a big pot of water to boil and cook the linguini.

At the same time, heat the oil in a 3 quart sauce pan over medium-high heat.

Sauté the onion and garlic until translucent about 5 minutes.

Add tomatoes, crushed.

Stir in to blend the oregano and basil, red pepper flakes, and wine

Simmer over low heat for 20 minutes, stirring occasionally.

Taste and correct spices.

Be careful with those crushed red pepper flakes -- if you are not a fan of spicy foods, go easy. You can always add more to the dish after it’s served. (according to taste, add in batches to control heat of the dish, tasting as you go)

While sauce is simmering, cook linguini according to package directions.

Add shrimp to the sauce, reduce heat, cover and cook for 4-6 minutes until the shrimp are no longer translucent but white and opaque.

Season with salt and pepper to taste.

Strain cooked pasta, add butter or margarine to taste.

To plate, add some pasta to a plate, top with sauce containing some shrimp. Enjoy!

Almost Lobster Tail (Monkfish Fillets)

Ingredients

1/4 c Butter; melted (1/2 stick)

1/4 ts Black pepper

1/2 ts Paprika

Cut monkfish into 6 ounce servings

1/4 ts Salt

2 tb Plain bread crumbs

Instructions for Almost Lobster Tail (Monkfish Fillets)

Preheat the oven to 350 degrees F. In a small bowl, combine the butter, paprika, salt, and pepper; mix well. Place the fish on a baking sheet and brush evenly with the butter mixture. Sprinkle the bread crumbs evenly down the center of the fish fillets and bake for 15 to 17 minutes, or until the fish flakes easily with a fork.

Note: Serve with melted butter for dipping and, for a little more zip, use Italian-flavored bread crumbs.

Skin the monkfish tails, being very careful to remove all of the membrane, or the fish will take on a rubbery texture when cooked.

Which recipe below will give take the firm monkfish and soften it up so we get a more lobster like flavor?

If you overcook, it will get rubbery

RECIPE: LEMONY BAKED FISH

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:

1lb. fish fillets of your choice

1/4 cup chicken or vegetable broth

4-6 lemon slices

20 sprays of imitation butter spray

1/8 tsp. pepper

1 tbsp. dried parsley

DIRECTIONS:

Preheat oven to 450 degrees. Arrange fish in a 9x13" baking

dish. Top with remaining ingredients. Bake fish, uncovered,

for 10 minutes per inch of thickness, or until fish flakes

easily with a fork.

Yield: 3 servings

Category: Main Dishes, Fish

^Italian

Pasta Sauces

Option 1 Buy a can at the store

Add some olive oil, black pepper, mushrooms, fresh herbs or whatever

Option 2 A Basic Tomato Pasta Sauce (Marinara) from Canned Tomatoes

Cans of crushed and pureed tomatoes can be inferior to canned whole tomatoes.

The faster a tomatoes sauces is cooked the fresher its tomato flavor

(Plum or roma ? is Best )

Ripe Fresh Whole Tomatoes peeled / optionally seeded

or 1 can (28 oz.) Whole Tomatoes

or Crushed or Pureed tomatoes.

Drain the can, put keep the liquid, you may want to add some of it back later

Break up the tomatoes with your hands

2 tablespoons extra virgin olive oil

1 large (or 2 small) clove garlic, minced

1/2 small onion, minced

Salt and ground black pepper, to taste

1 teaspoon sugar (cuts down on the acidity)

2 tablespoons tomato paste ( brightens the tomato flavor)

Optional 1 stalk celery, diced

Optional 1/4 teaspoon red chili peppers

Optional ½ cup fresh herbs or 2 tablespoons of

dried Basil or Italian seasoning or thyme, oregano

cooking these from the start.

For dried herbs to develop flavors, sauce should be cooked, instead of 10 minutes, 20 minutes or longer?

HEAT oil in a wide skillet (large enough to hold the tomatoes in one layer)

over medium-high heat; cook onion, (and celery) until tender

Cook rapidly until moisture evaporates from the tomatoes and they begin to cohere

add garlic and cook for a minute.

ADD tomatoes and any additional ingredients and simmer over low heat 10 minutes.

Optional

- pour sauce into a blender or food processor. Pulse until desired consistency.

- I mash them with my spatula as I am cooking them

Add pepper, to taste.

Add salt, but taste first as canned tomatoes usually have salt.

Easy Tomato Sauce 2

Option 2 B

Chopped Italian peeled tomatoes barely sautéed in olive oil with a little garlic, a bit of sliced pepperoncini (red-ripe, unpickled), some fresh basil at the end, tossed with pasta.

I add a little white wine and a little chicken stock to it and finish with butter .

Option 2 C

Mix 28 ounce Cento tomato and 3 ounces of tomato paste,

sauté one slice of onion and 2 big cloves of garlic in olive oil for a while – give them a very fine dice

heat together in a saucepan for 10 to 15 minutes

add salt and sugar to taste (measure out teaspoons and see how much you eventually add)

add ½ teaspoon of pepper

Option 3 Make Basic Tomato Pasta Sauce into a Ragu Bolognese

Basic Pasta Sauce Ingredients

Plus

½ to 1 pound meat (ground beef, veal, pork)

You can use just 2 or 3 links of sweet or hot Italian sausage - removed from their casings and chopped.

There is so much spice in the sausage, you should reduce your spices

HEAT oil in a Dutch Oven over medium-high heat; cook garlic, onion, (carrot and celery) until softened but not brown (around 2 minutes).

Add meat and cook until almost brown (around 4 minutes)

ADD tomatoes and any additional ingredients and simmer over low heat 20 minutes.

Drain off excess fat (if a fatty meat like ground beef)

Remove and discard bay leaf, if used

Add salt and pepper, to taste.

Optional - pour sauce into a blender or food processor. Pulse until desired consistency

Option 4 Italian Meat and Tomato Sauce (Like Neapolitan Ragù)

2 pork chops

1 pound Italian sausage, casings removed

2 cans (28 oz.) tomatoes (crush as adding)

1 can (12 oz.) Tomato Paste

2 tablespoons extra virgin olive oil

Salt and ground black pepper, to taste

4 cups water

1 tablespoon dried sweet basil

2 cups onions

2 cloves garlic, minced

HEAT oil in a 6-quart pot or Dutch oven over medium-high heat. Season pork chops with salt and pepper; cook for 3 to 4 minutes on each side or until brown. Remove from pan; keep warm.

ADD onions and garlic and cook for 10 minutes

ADD sausage; cook for 5 minutes or until crumbled and no longer pink; drain.

ADD pork chops, tomatoes, tomato paste, water and basil. Simmer, uncovered, for 2 1/2 to 3 hours or until sauce thickens and meat falls off of bones; stir occasionally. Remove bones

Option 5 Olive oil and Garlic (Aglio e olio)

Servings 4

Vegetarian

6 Garlic cloves

1/4 to 1/2 cup Extra Virgin Olive oil

1 lb Spaghetti or pasta of your choice (Capellini, spaghettini or linguine)

Sauté the garlic in the olive oil until golden.

Cook the pasta until al dente

Drain the pasta & toss with the garlic and olive oil.

Season & serve immediately.

Options

When cooking the garlic and olive oil

Add

A teaspoon to a tablespoon of hot red pepper flakes

or and several teaspoonfuls of capers

A small handful of torn basil leaves

When mixing the oil with the pasta

Add pepper

Add a handful or two of chopped fresh parsley when tossing the oil mixture and pasta

Add cayenne pepper

Add a teaspoon to a tablespoon of lemon.

Option 6 Butter and Cream and grated Parmesan Cheese

4 servings

1/2 cup Butter

1/4 cup Freshly grated parmesan

Optional

4 ea Garlic cloves finely chopped

1/2 teaspoon hot red pepper flakes

1 teaspoons dried basil

4 ea Green onions finely chop

1 teaspoon fresh black pepper

Melt butter in a medium skillet.

Add everything except cheese and cook until garlic is tender, about 4 minutes.

Cook the pasta until al dente

Combine hot pasta, toss with cheese and serve.

Easy Tomato Sauce 1

1/2 pound sausage or hamburger to 1 16 ounce can tomato sauce

buy sausage, make a slit down the middle and open in up like you would a hot dog roll

flat it out with the casing side up, remove the casing and slice in to rough 1/2 inch hunks

Cook up the sausage in a little olive oil and mix with the cans of hunts.

The sausage has most of the spices you need. Sausage should be cooked thoroughly

Cooking Pasta (this does no include raviolis and other filled pasta)

Use 6 quarts water and 1 teaspoon of salt per pound of pasta

Cook pasta at a boil

Cook to al dente (see doneness tests)

Don’t rinse your pasta, toss it with a little butter and pepper and grated cheese before saucing

Serve pasta in bowls, not on plates, it stays warmer

Fresh is better than dried

Cook and serve immediately

Lasagna Perfecto

SHOPPING LIST – CORE INGREDIENTS (beyond staples)

· Before shopping: check onions, garlic, eggs (one onion, 6 cloves garlic, one egg)

· 1lb lasagna noodles – not the no cook

· 1 lb. sweet Italian sausage

· 2 cans Hunt’s Tomato Sauce; prefer 1 can each of plain and mushroom – or make Meat Sauce from scratch – see recipe below; jazz it up w/ fresh frozen basil and Italian spices to heighten taste; the sausage also heightens flavor

· 8-16 oz ounces ricotta cheese (or cottage cheese) – sometimes I use the 16 oz container

· ½ lb. mozzarella cheese or one large (12-16 oz) pre-grated package to save time

· 6 tablespoons Parmesan cheese

· Italian spices (basil, oregano, red pepper flakes) - fresh or frozen basil if available

WORKPLAN

Prep – one hour – a bit longer of make Meat Sauce from scatch

Bake – one hour

Preheat oven to 350 degrees

Start by assembling ingredients.

Begin making or assembling your sauce – from scratch or pre-made and "punched up"

Put the water on to boil for the pasta.

While the water is boiling, and sauce is cooking, mix the cheese layer.

Spread out noodles

Assemble layers as noted below

Bake

MEAT SAUCE FROM CAN – PREP

Slice the sausages in half lengthwise and brown in pan

Add canned sauce to pan

2 cans Hunt’s Tomato Sauce to pan ( prefer 1 can each of plain and mushroom)

Jazz it up w/ fresh frozen basil and Italian spices to heighten taste; the sausage also heightens flavor

MEAT SAUCE FROM SCRATCH - PREP

Sauté onion and garlic in oil.

Slice sausage links in half and brown.

Add tomatoes, sauce, carrots and spices – see ingredients below.

Cook on medium heat until bubbling, taste and correct spices, then turn down to simmer.

Simmer 30-60 minutes to blend flavors.

Alternately cook and add in some fresh mushrooms

MEAT SAUCE – from scratch --- INGREDIENTS

1 lb. sweet Italian sausage – Johnny’s or Perini’s (check name next time at Johnny’s)

2 tablespoons olive or salad oil

1 medium onion, chopped

5-6 cloves garlic, chopped or pressed

2 cans of Italian Tomatoes – whole or chopped – if whole, squeeze out the seeds which make the sauce bitter

No Paste generally needed but good to have a 1 6oz can tomato paste on hand to thicken if needed

1 cup grated carrots – adds some nice sweetness

12 ounces chicken or vegetable stock or water

1 teaspoon salt

Plenty of freshly ground black pepper

1 tablespoon basil – or more if fresh

Dash of oregano

Dash of thyme

Red pepper flakes – tsp

Fresh mushrooms – sliced – as an option

LASAGNA NOODLES PREP

Use regular lasagna noodles – not the no cook

Boil LASAGNA 10 minutes in 4 quarts water. Drain and rinse with cold water.

If PRINCE LASAGNA is not to be used immediately, Prince says you can let them stand in cold water to keep strands separate. I separate them right away and lay them out on trays.

CHEESE LAYERS

Blend ricotta and egg together

Add in some basil

Sprinkle in some parmesan if you have enough

½ lb. mozzarella cheese, grated

Alternatively, you can add the mozzarella into the ricotta mixture to save time on assembly, but I like the way the mozzarella becomes gooey and stringy in the layers when you keep them separate. The taste would not be that different, but the “lasagna experience” would be.

6 tablespoons Parmesan cheese, grated (for the top)

PANS

This recipe fills both of these:

Large roasting pan

8x8 square glass baking pan

I never grease these but Prince suggests doing so. If you start with a layer of lasagna instead of the sauce, you would probably want to do that.

ASSEMBLY

Be sure to save some sauce and cheese for the top.

Start with a layer of sauce

Then layer on lasagna noodles

Then alternately top with layers of ricotta, mozzarella, sauce and repeat until out of pasta.

For the small 8x* pan, you will need to cut the pasta in half across its width

For the top layer, cover with tomato sauce and then some mozzarella and Parmesan cheese.

NOTE: If you use a chunky sauce, layers will be higher and take longer to reheat in microwave.

Serves 4-6. For us, it’s 4-5 dinners with a veggie, depending on the size of the slices.

BAKING

Cover pans in foil. Bake in 350° oven about 40 minutes. Remove foil and bake another 10-15 minutes until cheese is fully melted and starts to brown. Let rest 10-15 minutes before slicing. Enjoy!

MENU PLANNING – FREEZE HALF!

Freeze half. Helpful to label the top as it can look like “chicken catch” and noting how many servings are inside is helpful for menu planning and sharing.

^Vegetable

Onions

Cut top off, peel

cut slices, from top to bottom, pole to pole, , turn onion around, make 2 sideways slits and the cut

http://www.onions-usa.org/faqs/why-do-your-eyes-water-when-you-cut-onions

1. Warm the pan and add the onions. Make sure you have chosen a frying pan that will hold your onions snugly, but still gives you plenty of room to stir. Place the pan on your burner over a medium heat and add the oil or fat called for in your recipe. Then add your onions along with a pinch of salt.

2. Sweat the onions. The first stage is called sweating and usually happens very quickly. You are cooking the onions by maintaing a high enough heat to get them going, but not so high that they begin to brown. The heat and the salt will draw the moisture out of the onions, thus 'sweating' them. Onions will also start to glisten and look wet (ie, "sweaty"!). It sometimes helps to cover the pan at this stage to encourage the release of moisture, but be sure you check your onions and stir them frequently. Sweated onions are never browned.

5 minutes. You want to see it just barley bubble

3. Cook until translucent. If you keep cooking the onions for another few minutes, they will start to lose their opacity and become come translucent. The moisture will evaporate and the onions will wilt further. Keep stirring and adjusting the flame so that the onions cook, but again, do not let them brown.

4. Cook until golden or brown. In a few more minutes, the onions will start to take on some color. They will get slightly golden around the edges and start to have a sweet, slightly caramel-like aroma. The golden color will eventually deepen into brown

5. Cook until caramelized. Keep cooking the onions, stirring frequently, until they are brown all over and completely limp. Caramelized onions take some time — anywhere from 20 minutes to 45 minutes total cooking time depending on how deeply caramelized you like your onions. A browned glaze will develop on the bottom of the pan. When you judge your onions to be done, splash a little water or wine into the pan to dissolve the glaze. The water will bubble furiously. Stir and scrape until all the water has evaporated. If you want super dark onions, you can repeat this process again. Caramelized onions are completely soft and have a rich, dark color. They will have lost all their pungency and taste sweet.

Spinach and Mushroom Crepes

use ricotta and cheddar cheese

Crepes

1/2 cup white flour

2 whole eggs

¾ cup milk

2 tablespoons melted butter

Filling

1 large bag fresh spinach (washed, steamed and chopped) or one box frozen chopped spinach (thawed and drained)

1 10 package of Mushrooms = 4 cups chopped fresh mushrooms

(I need to figure the ounce per cup)

1/2 cup cottage cheese

1/2 cup shredded cheddar cheese

(if made with 1 cup low fat mozzarella, it's a little dryer. With cottage cheese, it's nice and creamy)

1 tsp. oil or cooking spray

1/4 tsp. salt, or to taste

2 cloves garlic, minced

2 tablespoons olive oil

1/8 tsp. basil

Salt and pepper to taste

Prepare crepe batter by blend flour, eggs, milk and butter together until very smooth. Cover and let sit for 15 to 30 minutes while you prepare the filling.

In a large skillet, heat olive oil and then add mushroom, basil and garlic. Cook mushrooms and then add the chopped spinach, cottage cheese, cheddar cheese, salt and pepper. Mix thoroughly and remove filling from heat.

Preheat the oven to 350 degrees.

Spray a heated medium-sized cooking pan with oil or cooking spray. Cook on Medium High. Place 2 T of the crepe batter in the pan and then rotate the pan to spread the batter in a circle, about 7 inches in diameter. Cook until the edges start to turn golden brown and then flip the crepe and cook the other side until brown (you don't won't it to be too soggy). Crepes are meant to be very light, so if anything start out making them too thin, rather than too thick

Remove from heat and place on waxed paper. Cook the remaining crepes. Stack crepes between pieces of waxed paper to prevent sticking while hot.

Prepare the crepes by placing about 3 tablespoons of filling on the lower half of each crepe. Roll up the crepe so that the filling is in the middle.

Place crepes in a roasting pan side by side. Cover with aluminum foil and bake for 20 minutes at 350 degrees until the cheese is melted.

Nutrition information per serving (1 crepe):

210 calories 12 g total fat 5 g saturated fat 21 g carbohydrate 11 g protein 3 g fiber

Susan M Rice Dish

Use thin egg noodles - harder to find but look in the pasta section - they’re in a big bag.

Brown the egg noodles in 1/2 stick of butter (not margarine).

You can use 1/4 of a stick but 1/2 is better

use enough egg noodles to cover the bottom of pan ( around 1/4 or 1/2 cup)

Add rice regular rice like Uncle Ben's one cup of rice & brown slightly.

Add two cups of chicken broth.

Bring the pot to a boil & then turn down the heat to a slow simmer & cook for 20 minutes.

Stir occasionally.

Add salt to taste.

You need a good deal of salt to get the flavor. It is better to add while cooking than after.

Chopped Grilled Vegetable Salad

Ingredients

¼ cup extra-virgin olive oil, for brushing the vegetables (or olive oil in a spray bottle)

1 pound asparagus, trimmed

2 medium zucchini, cut lengthwise into ½-inch-thick slices

1 medium globe eggplant or 2 medium Japanese eggplants, cut lengthwise into ¾-inch-thick slices

2 medium red bell peppers or use 1 red and 1 yellow pepper, tops and bottoms trimmed, fresh opened into one long strip, ribs and seeds removed

Salt and freshly ground black pepper

4 cups assorted salad greens, preferably a combination of baby spinach, stemmed watercress, Bibb lettuce, and Belgian endive leaves

1 pint grape tomatoes

Chopped fresh chives, for garnish

Procedure

1. Lightly oil your grill grate.

2. Brush the vegetables with oil (or spray with oil in a spray bottle). In batches, grill the vegetables, removing them from the grill as they are cooked. Place the asparagus on the grill across the grill grate so they don't fall through the grate. Grill, rolling the asparagus on the grill to turn, until crisp-tender, about 5 minutes, depending on the size of the spears. Grill the zucchini, yellow squash, and eggplant, turning once, until tender, about 8 minutes. Grill the peppers until the skin is charred and blistered, about 10 minutes. Cool, then peel.

3. Cool the vegetables. Chop into bite-size pieces and season to taste with salt and pepper. You may keep the vegetables separate, or mix them together.

4. To serve, arrange the greens on a large platter. Arrange the vegetables in separate mounds on the greens (or mound the mixed vegetables in the center). Surround with the tomatoes and sprinkle with chives. Serve immediately, with the dressing passed on the side.

Green Bean Casserole

Prep Time:10 min.• Cook Time:30 min.

A quick, bubbly-hot casserole of mushroom-sauced green beans topped with crunchy onions is the perfect side dish for any meal.

Ingredients:

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1 tsp. soy sauce

Dash pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

Directions:

MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR and then sprinkle with remaining onions. Bake 5 min. Serves 6.

Tip:
Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

Hummus bi tahina

For Dried Chick Peas (Garbanzo Beans)

Soak chickpeas in enough water to completely cover them by at least 2 inches for at least 12 hours

Chickpeas nearly triple in size after soaking and cooking. The next day, drain them and remove any loose skins.

Cover with Fresh Water and

either

pressure-cook them for 20 to 25 minutes,

bring to a boil and simmer until tender, about 2 1/2 hours. Don't add salt to the water.

Drain and save 1/2 cup of the liquid.

1 cup dried or 2 cans, drained chickpeas (Canned chick peas are cooked)

Final preparation 15 minutes

Total second-day time 2 hours

1/2 cup lemon juice

1/2 cup Tahini (sesame paste)

2 tbsp. finely chopped garlic

1 tsp. salt

1/4 cup extra virgin olive oil, or to taste

Garnish

2 tbsp. extra virgin olive oil

2 tsp. paprika

Several sprigs parsley

On a cutting board mash the garlic to a paste with the salt.

Blend the chickpeas in a food processor or blender, then add lemon juice, well stirred tahini, and garlic paste. For a softer consistency, add cooking water (or fresh water for canned chickpeas).

Spread onto a shallow serving dish and drizzle with olive oil. Place paprika between the palms of the hands and, rubbing hands together, dust it over the surface of the hummus. Garnish with parsley sprigs and serve at room temperature with pita bread. Hummus may be stored for several days in the refrigerator.

Black Bean Masala

Recipe posted by Chuck, March 9, 2006

An Indian restaurant in Bethesda, MD gave me this recipe. It's a delicious take on a traditional Indian Masala, made with black beans. Fast and easy.

about 1 to 1 tomatoes to beans

2 tablespoons oil

2 onion, small dice

1 14 ounce can tomatoes, canned, diced or whole

1 16 to 19 ounce black beans, canned

1/2 to 1 teaspoon garlic powder or 1 tablespoon garlic minced

1/4 to 1 teaspoon ground ginger or fresh ginger

1/2 to 1 teaspoon garam masala

1/2 to 1 teaspoon cumin

1/2 to 1 teaspoon curry powder

1/4 to 1 teaspoon mustard powder

1/2 to 1 teaspoon cayenne or chili powder use more cayenne for hot, use chili for mild

optional - green pepper sauté with onions

Heat oil in saucepan, sauté onions until golden brown. add tomatoes and spices, cook a couple minutes to heat through and cook spices slightly. Add black beans and simmer for a few minutes until heated through.

Additional Tips: Great as a side with any Indian meat dish and yellow rice.

drain beans

28 oz tomatoes, drained and deseeded = 1 cup

1 cup onion

omit coriander

either chili powder or cayenne pepper

Cook 2 cups rice with 4 cups water for this

D not use the sauté pan, a little bigger

Frijoles Negros (Black Beans) + Rice

8 ounces uncooked black beans

2 bay leaves

1 medium onion -- chopped

1 optional medium green pepper -- chopped

2 tablespoons garlic -- finely chopped

3 tablespoons olive oil

1 teaspoon oregano

1/4 teaspoon ground pepper

1 teaspoon salt

4 teaspoons sugar

2 2 inch long jalapeno peppers finely chopped (with seeds is just hot enough)

(3 inch long with seeds makes it very hot)

1) The Gas-Free Soak (developed by the California Dry Bean Advisory Board.)

Bring 3 quarts of water to a boil in a 5 quart or larger Dutch oven or saucepan.

Put in 1 pound of beans and boil for 2-3 minutes.

Turn off, cover and set aside overnight.

Drain, then rinse the beans thoroughly before cooking them.

2) Add beans, two bay leaves and a few drops of olive oil to the water.

Bring water to a boil, reduce heat and simmer uncovered until beans can be easily mashed between two fingers or with a fork, around 90 minutes to 2 1/2 hours

with Dutch Oven - filled so that I can see one line of the bolts holding the handles - at level 7 on my 12,000 BTU burner

Start checking after 45 minutes.

Stir occasionally.

Do not boil them since this will break the skins.

Check the level of the water and add more if it gets low.

The water should always completely cover the beans by at least 1 inch.

As the water level drops, turn the heat down. It takes less energy to heat less volume

3. Once the beans are tender, cook the onion and peppers in the olive oil in a small frying pan on low heat for ten minutes (until the onions are soft and translucent). Stir in the ground pepper, garlic, and oregano.

4. Add the mixture to the black beans and mix well. (Use a slotted spoon to crush the mixture into the some of the beans). Reduce the heat low. Add the salt and sugar and simmer for half an hour. Remove bay leaves and serve.

In a Pressure Cooker

Beans cook in 1/3 the time and you don't lose water

Throw in a ham bone, if you go one

1. Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes.

2. Add the beans and cook 30 minutes more.

3. Add the rice, and when the pressure cooker "hisses," cook for another 5 minutes.

4. While the rice and beans cook, heat the oil in a large skillet and sauté the onion and garlic until the onion becomes translucent.

5. Add the red pepper, jalapeno peppers, oregano and one half the salt and pepper , stirring and chopping as you go.

6. Lower the heat and simmer 15 minutes.

7. After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve.

8. Add the cooked rice and beans to the mixture in the skillet.

9. Stir in the remaining salt and pepper.

# PRESSURE COOKING: This is one of the quickest ways to cook beans.

# After you've soaked 1/2 pound of beans, place them in a 4-quart pressure cooker with 4 cups water.

# Cook at 15 pounds pressure following the manufacturer's directions for the type of legume you are cooking.

I need to work on the sauce here

Remove stuff from wok and make sauce

add more black beans?

More crunch - add pea pods

I like the dried mushrooms because they have a distinctive flavor

Spicy Tofu

1 pound extra firm tofu

1 leek

3 tablespoons oil

4 ounces mushrooms

1 tablespoon black bean sauce

1 tablespoon light soy sauce

1 teaspoon chili bean sauce

1 tablespoon rice wine

3-4 tablespoons stock or water

cornflower paste

ground Szechwan peppercorns

Cut the tofu into 1/2 in square cubes

boil tofu for 2 -3 minutes to harden

pre heat wok, add oil and stir fry the mushrooms

add leek and black bean sauce and cook for a minute

add the tofu , soy sauce, chili bean and rice wine.

Stir fry gently for one minute

Add the stock or water and braise for 2 -3 minutes

thicken the sauce with cornstarch and season with sesame oil and Szechwan peppers

Black Bean and Vegetable Stir Fry

8 spring onions

8 ounces button mushrooms

1 red pepper

1 green pepper

2 large carrots

4 tablespoons sesame oil

2 garlic cloves crushed

4 tablespoons black bean sauce

6 tablespoons water

8 ounces bean sprouts

salt and pepper

Thinly slice the spring onions and button mushrooms

Remove seeds from the peppers and thinly slice

Cut the carrots into approximately 1/8' by 2' thin strips

Cook the garlic and spring onions in a preheat wok with oil for 30 seconds

Add the mushrooms, peppers and carrots.

Stir fry for 5 to 6 minutes or until vegetables are soft

Mix black bean sauce with water and add to wok and cook for 3 to 4 minutes

Stir in the bean sprouts and cook for one minute more

Black Bean Soup

Ingredients:

2 cups dried black beans

1 ham bone with meat still on

6 cups water

4 cups vegetable or ham broth

2 tablespoons olive oil

1/2 onion, minced

1 tomato diced (or about a half can-drained well)

1 cup chopped ham (optional)

1 tablespoon vinegar

This is pretty bland, needs to have some chilies added

You can soak the beans overnight in the refrigerator, covered with water

but what I usually do is place the dried beans in a pan, cover with water, and bring to a boil. Turn off the heat and allow them to sit for one hour.

Drain and rinse with either method, then add them to a large pot with the water, broth and the ham bone. You can add salt if you wish, but most hams are pretty salty. Simmer, covered, for about 1 1/2 hours until the beans are tender. Remove the bone and take off any meat-add back to the pot. Saute the onion, tomato and ham if you had extra that you diced, until the onion is soft. Stir in the vinegar to this mixture and add all to the soup. Simmer for 20 more minutes and serve. You can offer hot sauce and chopped onion as toppings for each person's bowl of soup.

Portabella Mushrooms Marinated and Broiled or Grilled

Four large portabella mushrooms

1/4 cup Red cider vinegar or Balsamic Vinegar

1/8 cup tamari or soy

1/4 cup water

2 tablespoon sucanat or brown sugar

2 tablespoon sesame oil

1 tablespoon fresh grated ginger

4 garlic cloves minced

1 tablespoon lemon juice

1 tablespoon "hot" pepper oil or cayenne pepper or 1/2 teaspoon chili sauce

Directions:

Make a marinade out of above ingredients.

Clean mushrooms, and cut off stems

Stack mushrooms in a container and pour marinade over mushrooms.

Refrigerate for at least four hours.

Broil 5 minutes per side

Tip: For the sodium sensitive you can decrease the tamari or Braggs and increase water. For people that like a zinger marinade add a t. cayenne pepper or jazz up with your favorite Thai chilis, or chili sauce.

^Appetizers

Microwave Mucho Gusto Nachos

Zelo® unnecessary calories when combined with 6 hours of rigorous exercise per week

Preparation time: 5 minutes

≅ One 16-ounce can black beans - drained of water

≅ 1/2 cup reduced-fat or regular sour cream

≅ 3/4 cup bottled salsa

≅ 1 cup shredded Cheddar or Mexican Blend cheese

Yellow corn tortilla chips (Abuelita, Tostitos Restaurant Style)

Optional Sprinkle cayenne pepper and a red pepper flakes on the beans and

Microwave for 3 minutes to warm the beans, first

Optional – Mix minced jalapeno peppers into the beans

Optional – Mix some chili powder, cumin or garam masala into the beans

Optional – Mix 1 tablespoons chopped fresh cilantro on top of the source cream

Optional – Garnish the dip with either or both 1 tablespoon cilantro and chopped scallions

Optional – Garnish the dip with hot red pepper flakes

A) With a large spoon spread out the beans in a microwave-safe 8" x 8" pan

Smear the sour cream and then the salsa over the beans.

Sprinkle about half of the cheese and then any of the optional garnishes above.

Microwave on high for ≅ 2 to 3 minutes.

Put a layer of chips on a plate, and sprinkle some cheese over the chip, repeat

Put the plate in the microwave and nuke on high for 1 minute, until the cheese has melted.

≅ Approximately

∝ Proportional

20 Chips == 150 Calories probably eat 40 chips with these amounts

1/2 Sour cream == 240 Calories

Bean dip

Purée white or other beans (if canned, drain them) with garlic and olive oil in food processor, adding olive oil as needed. Stir in lemon juice to taste. Garnish with chopped spring or red onion. You can add cumin or chopped rosemary with lemon zest.

Easy Appetizers

Thinly sliced celery, very cold, tossed with blue cheese, olive oil, red wine vinegar and coarsely ground black pepper.

Mushrooms, thinly sliced, scattered with Parmesan shavings, olive oil, red pepper flakes and parsley.

Homemade smokehouse almonds: toss whole almonds in olive oil; bake until toasty; add paprika, smoked paprika and Aleppo or New Mexico chili powder, to taste.

Thin wheels of cucumber, topped with thin rounds of goat cheese, drizzled with walnut oil and minced chives.

Thinly sliced celery, tart apple and cooked shrimp, tossed in mayonnaise spiked with lemon juice and sprinkled with lemon zest.

Rounds of navel oranges and sweet onions, scattered with black olives and chopped parsley or fennel tops, and drizzled with olive oil.

Goat cheese, mashed with finely minced shallots and chopped herbs, served on toast or grilled bread.

Spicy tomato vinaigrette: warm a half-cup olive oil with a half-teaspoon red pepper flakes; when cool, whisk in one cup canned crushed tomatoes, two tablespoons tomato paste and red wine vinegar, minced garlic, salt and pepper, to taste. Drizzle over mozzarella or another fresh cheese; great with arugula.

English Muffin

toast and butter it

put something on it

cheese. tuna,

fried egg, peanut butter, jam, pizza sauce and cheese and broil

slice of onion

1 cup finely chopped ripe olives

4 thinly sliced scallions

1/2 cup mayo

1/2 tea salt

1/2 tead curr powder

1 1/2 cups grated cheese

mix and spread on a muffin and toast it

for one , large economies may not work

mix 2 tbs horse radish with 2 tbs butter, spread on thin sliced bread rounds

bread rounds?

1/4 lb yellow cheese

3 hard boiled eggs, chopped

7 oz can of tuna

1/2 cup mayo

2 tbs chopped each of green peper, onion, olives, pickle

fast food

raw

microwave

chop, steak

^Sandwiches

Grilled Chicken, Roasted Red Pepper, Arugula and Hard Ricotta Cheese served on a Focaccia Roll

Smoked Turkey, Carlsberg Cheese, Roasted Tomato and Grilled Onions served on a Sun dried Tomato Roll

Grilled marinated chicken breast with hummus, red onion, roasted red pepper and lemon vinaigrette on focaccia

Portobello mushrooms, caramelized onions, fresh mozzarella, tomatoes, fresh basil and roasted garlic mayonnaise on focaccia bread.

Smoked turkey breast, thinly sliced granny smith apples, Vermont cheddar and honey mustard on multi-grain bread.

Roasted chicken, chutney, lettuce, tomato and sprouts with herb cream cheese on a French baguette

Albacore tuna

Ham and Swiss

Seafood Salad

Chicken salad

Grilled Cheese Sandwiches

English Muffin Pizzas

^Oriental

Happy Shrimp Variation

For the sauce

* 4 teaspoons sugar

* 1 cup chicken or vegetable broth (4 cubes = 1/2 cup )

* 6 tablespoons (3/8 cup) Hosin

* 2 teaspoon rice vinegar (or white vinegar)

* 2 teaspoon sesame oil

For the shrimp

* 1/2 to 1 pound raw shrimp, deveined (try deveined with the shell on)

* 2 teaspoons cornstarch mixed with water to form a sloppy paste

* 2 tablespoons peanut cooking oil

* 2 tablespoons ginger, finely grated (4 inches by 3/4 inch)

* 2 tablespoons garlic, finely minced garlic

* 1 tablespoon finely sliced green onion

* Shred a small head of Romaine or iceberg lettuce.

1. Pat the shrimp very dry.

2. Heat a wok or large frying pan on high heat until a bead of water instantly sizzles and evaporates upon contact.

Add the cooking oil and swirl to coat.

Add the shrimp to the wok and spread out in one layer.

Let fry untouched for 1 minute.

Flip and fry other side for another minute.

Remove the shrimp from the frying pan, keeping as much oil in the pan as possible.

3. Return the pan to the stove.

Add an additional teaspoon of cooking oil to the pan if needed.

When the pan is hot, turn the heat to medium and add the garlic and the ginger and fry for 15-30 seconds until fragrant.

4. Pour in the sauce mixture and bring to boil.

Stir in the cornstarch paste to thicken the sauce.

Add the cooked shrimp back into the wok and let simmer for an additional minute until the shrimp are cooked through.

Serve on bed of shredded lettuce and top with garnish of sliced green onions.

You need an appetizer or a soup to make this a meal

Rice

1.75 water to 1 for rice

Kung Pao Chicken

3/4 pound boneless skinless chicken breasts

1/2 cup raw peanuts or unsalted dry roasted

1 red bell pepper

1 8 ounce can (1/2 cup) bamboo shoot (rinse in water. do not pat dry)

cooking them or they dry out to much.

1 can (1/2)cup) baby corn (optional)

1 8 ounce can (1/2 cup )water chestnuts

Sauce

1/4 cup black vinegar

1/4 cup chicken broth

1/4 cup tablespoons rice wine

2 tablespoons Hosin

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons chili garlic sauce (Lee Kum Kee is not hot, I like Huy Fong)

going to try 3 teaspoons of chile garlic sauce

2 teaspoons sugar

Peanut oil

8 Small dried red chilies

4 teaspoons minced garlic

2 teaspoons cornstarch dissolved in 1 tablespoon water

Scallions

Cut the chicken into thin strips

{ Cut the chicken as evenly as possible into 1/2-inch strips and then cut these into small cubes. Place in a small bowl and mix in the marinade ingredients

need to update with instructions below

}

Heat wok. Then add oil

if using raw peanuts cook on medium heat until color turns to light brown or tan , remove from pan

if using dry roasted peanuts, cook for one minute

Add chicken, cook then remove

Add more oil if needed

Add vegetables, one at a time, in order of longest cooking time, cook and remove

Add some chilies, garlic to wok and cook for 30 seconds to a couple minutes, long enough to release the aromas

Add sauce, heat until boiling, add cornstarch and mix until thick

Add back Peanuts, Chicken and Vegetables

Rice

X cups of Rice and (X + 1) to (X + ½ ) water

more water makes it fluffier

Serves 2 as a main dish with a simple stir-fried vegetable and rice, 4 as part of a Chinese meal with three other dishes

2 boneless chicken breasts, with or without skin (about 2/3 pound total)

3 cloves of garlic and an equivalent amount of fresh ginger

5 scallions, white parts only

2 tablespoons peanut oil

a generous handful of dried red chiles (at least 10), preferably Sichuanese

1 teaspoon whole Sichuan pepper

2/3 cup roasted unsalted peanuts

For the marinade:

1/2 teaspoon salt

2 teaspoons light soy sauce

1 teaspoon Shaoxing rice wine or medium-dry sherry

1 1/2 teaspoons potato flour or 2 1/4 teaspoons cornstarch

1 tablespoon water

For the sauce:

3 teaspoons sugar

3/4 teaspoon potato flour or 1 1/8 teaspoons cornstarch

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

3 teaspoons Chinkiang or black Chinese vinegar

1 teaspoon sesame oil

1 tablespoon chicken stock or water

1. Cut the chicken as evenly as possible into 1/2-inch strips and then cut these into small cubes. Place in a small bowl and mix in the marinade ingredients.

2. Peel and thinly slice the garlic and ginger, and chop the scallions into chunks as long as their diameter (to match the chicken cubes). Snip the chiles in half or into 2-inch sections. Wearing rubber gloves, discard as many seeds as possible.

3. Combine the sauce ingredients in a small bowl — if you dip your finger in, you can taste the sweet-sour base of the gong bao flavor.

4. Season the wok, then add 2 tablespoons of oil and heat over a high flame. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating).

5. Quickly add the chicken and fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through (test one of the larger pieces to make sure).

6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve.

Variations

The same dish can be made with cubes of pork, shrimp, or prawns.

Cashew nuts can be used instead of peanuts for a grander version of this dish, although peanuts are more traditional.

Reprinted from Land of Plenty: Authentic Sichuan Recipes Personally Gathered in the Chinese Province of Sichuan by Fuchsia Dunlop. Copyright (c) 2001 by Fuchsia Dunlop. With permission from the publisher, W.W. Norton & Company, Inc.

Gingered Chicken Noodles

Ingredients

2 Boneless Chicken Breasts

2 tablespoons of minced Ginger root

6 Scallions (green onions)

8 ounces of green squash

14 ounces (1 2/3 cups) Coconut Milk

Try a Taste of Thai low fat Coconut Milk

16 ounces or 2 cups chicken stock(use less if using straw mushrooms!)

¼ pound medium egg noodles

10 ounces of eggplant (or straw mushrooms)

salt and pepper to taste

1 ounce lemon juice

3 tablespoons Fresh Cilantro

2 teaspoons Thai Green Curry Paste

Preparation

Cut chicken breasts into bite size pieces

Peel and finely chop ginger

Slice Vegetables

Cut the squash in half lengthwise and then chop into slices

Cut the eggplant into slices

Chop the Cilantro

Cooking

Cook cut up Chicken until done, remove

Cook green onions and ginger until ginger is fragrant (don’t burn)

Add vegetables in order of longest cooking first

Red Peppers

Green Squash until golden

Etc.

Add Thai Green Curry Paste and cook mix in for a minute

Add (if using eggplant, add now), coconut milk and the cooked chicken, increase heat and cook until it comes to simmer

Add (if using straw mushrooms, add now), chicken stock until it simmers

Add egg noodles and cook for 5 more minutes or until done.

Stir in lemon juice, cilantro and season with salt and pepper to taste.

Pad Thai

Chop the Garlic - is not Dice

Fresh Cilantro is just garnish.

Ban Pho Wide Noodles

When to add scallions

Seems to be dry

Ingredients

Tamarind is sweet-tart, dark brownish-red. It is a necessary ingredient for an authentic-looking and tasting Pad Thai.

Tamarind paste, or pulp, is firm, sticky, and filled with seeds and fibers. It has a fresh, bright flavor. To use soak 2 - 4 tablespoons in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible.

Tamarind concentrate is black, thick, shiny, and gooey. Its flavor approximates that of tamarind paste, but it tastes less fruity and more "cooked," and it colors the Pad Thai a shade too dark. To use, mix 1 tablespoon with 2/3 cup hot water.

Lime Juice and Water Substitute

If tamarind is unavailable, combine 1/3 cup lime juice and 1/3 cup water and use it in its place; use light brown sugar instead of granulated to give the noodles some color and a faint molasses flavor. Do not serve this version with lime wedges.

1 teaspoon granulated sugar

1 tablespoon dark soy sauce

2 tablespoons Thai fish sauce(Nam Pla)

Optional 2 ounces fried bean curd (Synonyms: TOFU) cut into slivers

Or 2 ounces Cooked chicken cut into Bite size chunks

8 to 12 ounces ¼ in wide rice noodle (bahn pho),

OR rice sticks (very fine rice sticks give a drier texture to the pad thai)or (Synonyms: alimentary paste)

10 to 16 uncooked large shrimp (peeled de veined , tails on)

2 eggs lightly beaten

Peanut oil for stir frying

1 tablespoon chopped garlic

Optional 1 tablespoon dried shrimp

Optional 2 tablespoons pickled white radish (turnip)

½ teaspoon dried chili flakes or 1 teaspoon chili garlic sauce

2 ounces of dry roasted unsalted peanuts, coarsely ground (1 ounce (half) for garnish)

8 ounces bean sprouts (4 ounces (half) for garnish)

Garnish (Essential)

2 tablespoons to 1/3 cup loosely packed fresh coriander (Synonyms: cilantro) leaves

lime wedges

Preparation and Cooking

Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again.

(alternative Soak noodles in warm water for 60 minutes. Drain and set aside)

Create you tamarind per above and mix with sugar, soy sauce and fish sauce and set aside.

Press the excess water out of the bean curd with paper towels

Stir fry the cut bean curd until golden brown.

Drain the bean curd and set aside on paper towels to dry.

Heat 1 tablespoon oil in pan

Add garlic and fry until golden

Stir in shrimp (and scallions) cook shrimp until pink, remove

Heat 1 tablespoon oil in pan

Add the eggs, tilt the wok to make them into a thin sheet, then scramble. Remove

Heat 1 tablespoon oil in pan

Add dry shrimps, pickled radish, bean curd, and chilies, stir

Add the soaked noodles, cook for 5 minutes (rice stick cook in much less time)

Add half the bean spouts and half the peanuts.

Season with granulated sugar, soy sauce, fish sauce and tamarind juice

Season with tamarind seasoning mixture.

Mix well and cook until heated thoroughly

Add back in the shrimp, garlic and egg?

Serve garnished with rest of the bean sprouts and peanuts, coriander leaves and lime wedges

Thai Style Curry

Meat from 2 chicken breasts cut into boneless skinless bite size slices

green and yellow squash cut into bite sized slices

sweet potato or yam, skinned and sliced into 1/8 inch strips

sweet onion cut into bite size hunks

1/2 to 1 can (around 14 oz) coconut milk

2 tablespoons of Thai fish sauce or light soy sauce

1-2 thick stalks lemongrass, fat ends bashed with a rolling pin or 2 tablespoons prepared

1/4 cup packed chopped cilantro leaves

1 kaffir lime leaf, 1 /16 inch slices (julienned) (if unavailable, be sure to use grated zest of 1 lime)

1 lime

1/2 to 1 can Curry Paste

2 tablespoons Ginger or Galangal – chop but do not mince (too much is too HOT)

1. Heat the oil in a wok or large frying pan.

2. Cook Chicken and remove from pan

3. Cook Sweet potato and remove from pan

4. Cool green, yellow squash and onion and remove from pan

5. Cook Curry Paste ,Galangal (Ginger), lemongrass and Kaffir lime leaf cook for a minute

6. add coconut milk and a good shake of fish sauce

7. Add half cilantro and stir

Combine all ingredients

Sprinkle with Lime juice and rest of chopped cilantro and lime zest

Check for seasoning, adding more fish sauce or soy sauce if needed.

yes

green curry

leang curry

Galangal

Galangal is a member of the ginger family. It's widely used in South-east Asian cuisine, particularly Thai cookery; it's an important ingredient in Thai curry pastes. It can be bought as fresh root, dried root or a dried, ground powder. The root looks a bit like a knobbly Jerusalem artichoke. Use the fresh root as you would ginger, peeling and either grating or chopping it finely. It stores well wrapped in cling film in the larder or fridge for about a week. Galangal is also widely used medicinally as an aid to digestion and for respiratory problems.

kaffir Lime Leaves, To prepare slice stacked leaves crosswise very finely and add to meat salads, curry pastes and fish cakes towards the end of cooking.

Fresh kaffir lime leaves properly stored in a plastic bag stay fresh in the vegetable bin for about one week

Green Curry Page 18 a 19.JPG Cookbook2

use bamboo shoots if I do not have squash

try sweet basil leaf instead of cilantro

Jasmine rice in rice cooker says 1 cup to 1 1/6 cup

Thai eggplant substitute bamboo shoot or carrot.

2. For the chili, it's chili pepper. In Thailand, we call "Prik Chi Fha,"

This one is bigger than Prik Kee noo, and less of heat level. Prik kee noo

is the small one and very very hot.

Prik Chi fha is use for decoration and give some heat level, while Prik

kee noo is use to add up heat level.

For Kaffir lime leaves, you can put both whole or small pieces. Some

people eat it, while some don't.

Yes, the picture is sweet basil leaves. This is similar to holy basil

leaves.

do not put lime directly on chicken

throw ginger and lime in oil to stir fry the chicken

try half the coconut or less milk to make a thicker sauce

3/8 inch slices of sweet potato microwave on reheat dinner plate

do not overcook bamboo shoots

sprinkle a tiny bit of lime on the cilantro, but do not douse it

Use extra water in Rice

Singapore Noodles

Salt and white pepper to taste

Ingredients:

1/4 pound thin rice stick noodles (rice vermicelli)

1 pound medium shrimp

3 teaspoons minced ginger

1 tablespoon minced garlic

sweet potato or yam julienned

red bell pepper julienned

carrots julienned

1 sweet or Spanish onion small thin slice

2 cups bean sprouts

shredded Napa cabbage or the tender light green parts of Romaine Lettuce

2 or 3 Scallions cut into 1 1/2 inch pieces

1/4 cup water or chicken broth

1/2 teaspoon soft brown sugar

3 eggs, beaten

2 tablespoons Madras curry powder

Preparation:

Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander.

Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.

Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.

Clean and cut the rest of the ingredients

Process

Stir-fry the shrimp until they turn pink. Remove from the wok.

Stir fry ginger, scallions and garlic.

Stir-fry the vegetables:

carrot and red bell pepper

Sweet or Spanish onion

Napa cabbage or Lettuce

Bean Sprouts.

Scallions.

Remove from the wok.

Wipe the wok clean

When oil is smoking hot, add 3 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan.

Add curry powder and check for seasoning.

When noodles are steaming hot, add back the rest of the ingredients

Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce.

Cook until the sauce is absorbed. Serve hot.

Singapore noodles to xref with

http://www.foodnetwork.com/recipes/ming-tsai/pops-singapore-noodles-recipe/index.html

The lack of geographic authenticity does not detract from this wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained

1 pound baby shrimps, without shells, deveined, rinsed and drained

1 skinless chicken breast, 1/4-inch strips

1/4 cup white wine

2 tablespoons thin soy sauce

1 tablespoon cornstarch

1/2 teaspoon ground white pepper

Canola oil, to cook

1 tablespoon minced ginger

1/2 cup scallions batons, 1-inch lengths

1 tablespoon minced garlic

1/2 pound bean sprout, picked

1 red bell pepper, julienned

1 onion, julienned

2 eggs, lightly scrambled

2 tablespoons Madras curry powder

Salt and white pepper to taste

Directions

Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.

PLATING Serve family style on an oval platter.

Do this one first

http://chinesefood.about.com/od/noodles/r/singaporenoodle.htm

This version of Singapore Noodles is made with shrimp. You'll find another recipe for Singapore Noodles made with barbequed pork by clicking on the link.

Ingredients:

1/4 pound thin rice stick noodles (rice vermicelli)

1 pound medium shrimp

2 cups mung bean sprouts

1 red bell pepper

2 cups shredded Napa cabbage

2 carrots

2 green onions

3 teaspoons minced ginger

1/4 cup water or chicken broth

1/2 teaspoon soft brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 tablespoons vegetable oil for stir-frying

1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste

Preparation:

Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.

Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.

Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.

Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.

Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.

Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.

^Stock

Option 1 Can and Cubes

Option 2 Enhanced Cans and Cubes

add fresh vegetables

onion

carrot

celery

parsley

whole peppercorns

simmer for 10 to 15 minutes partially covered

strain or blend

Option 3 Light Vegetable Stock

1 onion

2 cloves garlic

1 stick celery

1 bouquet garni

cover with water

bring to a boil

simmer half covered for an hour

strain

optional ingredients

2 leeks

lemon rind

lemon zest

potato peelings (dirt free)

allspice

Options 3 Light Chicken Stock from a Left Over Chicken Carcass

1 Chicken Carcass (the leftover from a Roast Chicken)

5 cups or enough water to cover the carcass

1 chopped onion

¼ teaspoon salt

Chop your carcass up into big pieces so that the water coves all the bones

Add Ingredients to a stockpot large enough to hold the ingredients.

Gently simmer 1 1/2 hours

During the first half hour, skim off any yellowish brown scum that rises to the surface.

(when the “scum” changes to a white bubbly froth, you can stop skimming

Add seasoning just before removing from the stove

Strain through colander (and sieve or strainer)

Cool uncovered

Skim Fat

Reduce the stock by cooking slowly, uncovered

Stock SHOULD be gelatinous when cool (or cold). It should jiggle, almost like jell-o. Fat comes from the skin. Use less skin for less fat

^Soup

Tom kha kai (or tom kha gai)

2 bowls 1 cup chicken stock (use almost 1.5 chicken stock to 1 coconut milk) 1 cup coconut milk 1/2 a stalk Fresh or frozen lemongrass - Galangal - fresh - 6 slices Kaffir Lime Leaves - 2 (hand-torn) Thai bird's eye chillies (or Serrano chillies) - 2-3 (big slices so you can avoid them easily) 1 tbsp Fish sauce - (The saltiness can vary a lot across brands, so start with less always.) 2 tbsp Lime juice (Double This) 1/2 tsp Sugar 2 T Coriander (cilantro for the Americans) leaves - Boneless chicken breast - 50 gm (chopped) or a few shrimp Straw mushrooms (or regular button mushrooms) - 4 (sliced) (add baby corn)
Put the stock into a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes. Add the coconut milk, chillies, fish sauce and simmer for another 5 minutes. Finally, add the chicken and mushrooms and cook till the chicken is just cooked. The moment you see it turning all white on the outside, it's 90% done. Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. You should get the earthy flavour of galangal, noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of lime flavour, with a hint of chilli in the background. If required, adjust with more fish sauce (salt) and lemon juice (sour). (Why do I add the lime juice at the end instead of adding it with everything else, you ask? Because the flavour of the lime gets mellowed when it's cooked. You need it fresh and bursting on your tongue.) Garni with Cilantro and Scallions
Tom Kha Goong (Prawns) or Tom Kha Kai or Gai (Chicken ).
Tom	Kha	Kai or Gai (chicken)
Boiled? Coconut	means galangal	Goong (Prawns)

* 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained

* 1 can (13.5 oz each) coconut milk

* 1 cup shredded cooked chicken (1 cup = 4 oz)

* 1/2 cup water

* 2 tablespoons fish sauce

* 1 tablespoon chili garlic sauce

* 6 thin slices peeled fresh ginger

* Thinly sliced green onions, optional

Directions

1. Combine all ingredients, except green onions, in medium saucepan. Cook over medium-low heat 10 minutes or until hot and flavors have blended, stirring occasionally.

2. Divide soup between 4 bowls. Garnish with green onions, if desired.

Carrot and ginger soup

1 pound carrots, scrapped and sliced less than 1/2 inch

1 onion peeled and chopped

2 tablespoons butter

½ pound potatoes peeled and diced

1 to 2 tablespoons grated fresh ginger (2 is nice and gingery!)

salt and fresh ground pepper

3 ¾ cups water, chicken stock, vegetable stock

to garnish light cream

fry the onions gently in butter for 5 minutes until fragrant

add carrots, potatoes , grated ginger and pinch of salt and cook for 10 minutes

add the water or stock

bring to a gentle boil and simmer for 15 minutes

puree in a blender (careful with food processors - the liquid can overflow )

you can add water to thin out the soup if you wish

add to clean pot and reheat

pour into bowls and add a tablespoon of cream

Notes

use dutch oven

use immersion blender or hand blender in the pot or ladle out soup into a stationery blender (no cusinart)

blend on high until smooth and orangey

Chicken Soup from a leftover Chicken Carcass

1 leftover roast chicken frame - bones, giblets, etc

1 tablespoon whole black peppercorns

2 bay leaf

2 large carrots, chopped

1 small onion, diced

1 cup chopped fresh green beans

4 large potatoes, diced (or egg noodles)

salt and pepper to taste

DIRECTIONS:

Add seasoning just before removing from the fire

Chop your carcass up into big pieces so that the water coves all the bones

In a large stock pot place chicken pieces, bones, giblets etc.

Add water to cover and simmer for 90 minutes, covered.

During the first half hour, skim off any yellowish brown scum that rises to the surface.

(when the “scum” changes to a white bubbly froth, you can stop skimming

Remove all bones and chicken frame, but leave any chicken pieces in the soup.

put peppercorns in a bag

Add bag, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.

3. Season to taste with salt and pepper and serve.

Barley Soup With Mushrooms and Kale

By MARTHA ROSE SHULMAN

This is a comforting winter meal in a bowl based on a classic Central European mushroom and barley soup.

1/2 ounce dried porcini mushrooms

2 cups boiling water

1 to 2 tablespoons extra virgin olive oil, as needed

1 large onion, chopped

1/2 pound cremini mushrooms, cleaned, trimmed and sliced thick

2 large garlic cloves, minced

Salt, preferably kosher salt, to taste

3/4 cup whole or pearl barley

1 1/2 quarts chicken stock or water

A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf and a Parmesan rind

8 to 10 ounces kale (regular or cavolo nero), stemmed and washed thoroughly

Freshly ground pepper to taste

1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl, and line it with cheesecloth. Lift the mushrooms from the water and squeeze over the strainer, then rinse in several changes of water. Squeeze out the water and set aside. Strain the soaking water through the cheesecloth-lined strainer. Add water as necessary to make two cups. Set aside.

2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes, and add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers.

3. Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes. The barley should be tender and the broth aromatic. The kale should be very tender. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Yield: Serves six to eight

Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.

Clean

CHICKEN SOUP from stock - template

INGREDIENTS:

1 lb raw chicken, skin and bones removed, diced and trimmed of fat

Vegetables that need to be sautéed first
1 tablespoon butter or 2 tablespoons vegetable or olive oil
1 cup onions , diced ( 1 medium onion)
1/4 green bell pepper, diced	optional
1/4 yellow bell pepper, diced	optional

4 cups chicken broth
2 zucchini, chopped	optional
1 cup carrots, diced (2 carrots)	optional
2 tablespoons chopped parsley	optional – nice color
1/2 cup chopped celery ( 2 stalks)
1 red tomato, peeled, seeded and chopped	optional
2 cups potatoes, diced (about 2 small to medium potatoes)	optional – adds mass

2 oz flat egg noodles, pasta or rice	optional – adds mass

Salt and Pepper to taste (around 1/2 t each)

DIRECTIONS:

In skillet, add butter or oil and sauté onions (and peppers) until tender, approx 8 minutes and set aside.

Simmer the chicken broth and celery for 5 minutes.

Add noodles/pasta/rice and simmer for 5 minutes or until done.

Add all the vegetables and chicken and simmer for 5 minutes or until done.

Season with a little salt and pepper and possibly Italian seasonings or other spices.

4 large servings

1100 mg / 4 = 275 = 12 percent of maximum daily requirement

1 tsp. of salt - 5.5g = 5,500 mg of salt = 2,200 mg. sodium (table salt is 40 percent sodium and 60 percent chloride.)

The maximum recommended level of sodium intake is 2,300 mg per day.

^Eggs

Scrambled Eggs

Break eggs into a bowl; allow 2 eggs per person. Whisk eggs with salt and pepper to taste. In a heavy skillet over medium heat, melt 1 to 2 tablespoons of butter. When the butter stops foaming, reduce heat to medium-low. Add the eggs to the hot pan. After a minute or 2, when the bottom and edges have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold cooked parts towards the center. Repeat the scraping, lifting, and folding until the egg has formed curds. More stirring will make small curds and less will make larger, fluffier curds. When the curds are firm but still moist, remove to plates or serving dish. They will continue cooking after they leave the pan.

Tips:

For lighter eggs, add about a tablespoon of milk, water, or cream for each egg.

For extra flavor and texture, add minced vegetables and/or ham to the butter and saute for a few minutes before adding

the eggs.

^{Bread Machine}

When adding ingredients Welbilt says add according to order in the recipes,

water, butter, non fat dry milk, salt, sugar, flour, yeast

3 hours and 20 minutes

My machine -- 1 1/2 pound Normal loaf

pre heat	4
first kneading	15
rest	28
second kneading	23
add optional ingredients
first rising	20
punch down	3 sec
second rising	20
baking	50
Total	3:20

4 + 15 + 28 + 23 = 70 minutes to add extra ingredients

after 14 minutes check the consistency of the dough

The basics for bread machine baking: have all ingredients at room temperature, follow the recipe ingredient layering instructions carefully, measure correctly,

I feel that the most important step in using a bread machine is to check the dough about 10 minutes into the first kneading cycle, before the bread begins to rise. If the dough is too dry or too wet at this stage, the finished product just won't be right. Don't be afraid to lift the lid and pinch the dough. It should feel smooth, soft, springy, and slightly sticky. If it's too dry, add 1 tablespoon of water and test again. Continue adding water until the dough is the proper consistency. If the dough is too wet, add 1 tablespoon of flour at a time, until the dough is soft, smooth and springy.

You may be able to tell if it's too dry because the machine will sound as if it's laboring.

It's easier to start with a little less water in a recipe, then adjust by adding about a teaspoon at a time while it's kneading.

	White Sandwich Bread	Toast & Sandwich	Basic White	Order	Breadworld white
Lukewarm milk		1 cup		1
Water	1 1/4 cups		1 cup + 2 tablespoons	1	3/4 cup plus 2 tablespoon
Stick Butter or Stick Margarine	4 tablespoons cut into pieces	2 tablespoons melted	2 tablespoons	2	2 tablespoons
Dry milk	1/4 cup		2 tablespoons	3	1/4 cup
Salt	1 1/2 teaspoons	1 1/2 teaspoons	2 teaspoons	4	1 teaspoon
Sugar	3 tablespoons	2 tablespoons	2 tablespoons	5	4 teaspoon
Bread Flour	3 to 3 1/2 cups	3 cups	3 cups	6	3 cups
Dry Yeast	1 1/2 teaspoons	2 teaspoons	2 1/4 teaspoons	7	2

Canola or Vegetable Oil can be substituted for butter

Using your Bread Machine

Keep yeast refrigerated. If you buy in bulk, yeast will keep in the freezer for years.

DO NOT use Fresh Active or Cake Yeast

When substituting rapid-rise yeast for granular yeast, use 25 percent less.

active yeast amount x * .75 =

Active Dry Yeast teaspoons	Bread Machine or Rapid Rise Yeast teaspoons
1	.75 3/4
1 1/2	1 1/8
2	1 1/2
2 1/4	1.6875 1 11/16 ( 11/16 = 1 sixteenth less than 3/4)
2 1/2	1.875 1 14/16 ( 14/16 = 2 sixteenths more than 3/4)
3 (1 tablespoon)	2.25 2 1/4

Moist ingredients, such as vegetables, fruit, mashed potatoes or cottage cheese, count as about half liquid. For instance, if you add 1/2 cup of mashed bananas, reduce liquid by 1/4 cup.

Applesauce can be used to replace the butter or oil in most recipes.

If you substitute honey or maple syrup for granulated sugar, reduce the liquid by an equal amount.

Dough blades often stay in the loaf; always check for the blade when removing the loaf.

Whole grain breads will not rise as high as white breads. Add vital wheat gluten (found in the flour section of most grocery stores) to give whole grain flour a boost.

Toss dried fruits with a little flour before adding. They'll blend into the dough more evenly.

To create a warm environment for dough that must rise out of the machine, turn the oven on its lowest setting for about 1 minute, then turn it off.

Take notes! If your bread is comes out great, you'll want to make it the same way again, and you might want to share the recipe.

Basic ratio of ingredients for each cup of bread flour:

1/2 teaspoon of salt

1/2 tablespoon sugar

1/2 tablespoon fat

approximately 3/8 cup liquid (1 large egg = scant 1/4 cup)

When measuring dry ingredients, use standard measuring cups designed for dry ingredients.

To measure flour:

Insert a clean knife into the flour to eliminate clumps or air pockets

Use 1-cup measure.

Lightly spoon flour into cup.

Fill cup slightly above rim.

Use spatula or straight edge to sweep excess flour off.

Make sure flour is now even with rim of cup.

Follow above steps for measuring all dry ingredients.

For liquid ingredients, use transparent glass or plastic cups designed for liquid measures.

Be sure to check measurement at eye level.

See www.breadworld.com and select bread machines

http://www.breadworld.com/sciencehistory/yeast.asp on what types of yeast

rapid rise yeast needs to have water heated to 100?

http://www.breadmachinedigest.com/

Banana Nut Bread

Recipe By :Robert Barnett, The Bread Machine Digest - http://www.breadmachinedigest.com

Serving Size : 12 Preparation Time :0:00

Categories : Bread Machine Bread Machine Digest Recipes

Fruit Breads Nut Breads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup water

2 medium bananas -- extra ripe

4 teaspoons butter

3 1/2 cups bread flour

2 tablespoons brown sugar -- packed

1 teaspoon salt

3 tablespoons dry milk

1/2 cup chopped nuts

2 teaspoons instant yeast

Place all ingredients except for the ingredients in the "Add at Beep" area

(if applicable for this recipe) in to your machines fully assembled pan.

Select the "Basic" or "White" cycle and press start.

10 minutes after your machine has started kneading the dough open the lid

and check the consistency of the dough. The dough should be tacky to the

touch like the sticky part of a Post-It Note™. If the bread is too dry add

1 tbsp. of water at a time allowing a minute or two of kneading then check

it again. If needed add another tablespoon of liquid. Repeat this until

the dough reaches the proper consistency. If the dough is too dry apply

the above steps but using flour instead of liquid.

Note: Just because you had to make this adjustment doesn't mean there is

something wrong with the recipe or your machine. The weather plays an

important part on bread making, and adjustments you make one time may not

be the same adjustments you make next time. This is why it is important to

check the dough consistency.

Once you have checked and if needed adjusted the dough close the lid of

your machine allow the cycle to continue.

Add at Beep Ingredients

If this recipe has an "Add at Beep" section these ingredients need to be

added at your machines add ingredients beep signal (an option on most

bread machines) or during the last 10 minutes of the kneading part of the

cycle. The reason you don't add them at the beginning is to prevent them

from being broken down in to tiny bits or mashed in to a paste.

The Bread is Done

Once your bread is completed allow it to sit in your machines pan for 10

minutes (no longer or it can get soggy). Then remove it to a wire rack to

cool. The reason for letting it sit for 10 minutes is to soften the crust

making it easier to get out of the pan. Allow the bread to cool at least

20 minutes before cutting it.

Paddle Removal

If you want to prevent the large holes that one gets from the paddle(s)

in your machine simply waiting until the final rise of the cycle has

started, remove the dough from the pan, remove the kneading paddle(s) and

then spray the post(s) with pan spray. Shape the dough and place it bake

in the pan, seam side down and allow the machine to finish. This will give

you a loaf with very small hole(s) in the bottom.

Dough Cycle Preparation:

Any loaf bread recipe can be made on the dough cycle for dinner rolls,

hamburger buns, sub rolls, baguettes and more. Simply follow the

directions above except instead of selecting the basic or white cycle

select the manual or dough cycle. When the machine beeps indicating the

dough is finished remove it to a floured work surface and shape in any

manner you choose. For ideas on shaping bread take a look at "Shaping

Bread Dough" in the Library section of this site. When it comes time to

bake the shaped bread generally you bake it at 350 degrees Fahrenheit for

30 to 40 minutes. The bread can also be checked for doneness by using an

instant read thermometer and checking the interior. The bread is done when

it is 200 degrees Fahrenheit inside (for wet dough's 210 to 215 is

better). For more information on baking bread in your oven take a look at

"Oven Baking: The How's and Why's" in the Library section of this site.

HearthKit Baking:

If you want to make this bread in your HearthKit simply make it on the

manual or dough cycle. When the dough is finished remove it to a lightly

floured surface, shape and then place it in a lightly greased loaf pan

(make sure to use one large enough for a 1-1/2 pound recipe). Cover the

dough and pan with a damp towel and allow it to rise until doubled.

Preheat your oven to 350 degrees Fahrenheit with the HearthKit in place 15

minutes before you plan to bake the bread. Uncover the pan of dough, apply

any crust enhancements you wish to it and then place in the preheated oven

in the middle of the HearthKit. Bake for 30 to 40 minutes or until the

bread is golden brown, you can also check it with an instant read

thermometer the dough is done when it is at 200 degrees Fahrenheit

internally (for wet dough's 210 to 215 is better). When the bread is done

remove it from the oven, remove the loaf of bread from the pan and place

it on a wire rack to cool. Cool at least 20 minutes before slicing.

You can also do free form loaves. Instead of putting the dough in a load

pan, shape it in to a round and place it on a lightly greased sheet of

parchment paper. After the oven has been preheated slide the dough

parchment and all in to the center of the HearthKit and bake for 30 to 40

minutes or until the bread is golden brown, you can also check it with an

instant read thermometer the dough is done when it is at 200 degrees

Fahrenheit internally (for wet dough's 210 to 215 is better).

For rolls, etc. follow the directions in the "Dough Cycle Preparation"

section above except bake them on lightly greased parchment paper in the

middle of the preheated HearthKit. Bake for 30 to 40 minutes or until the

bread is golden brown, you can also check it with an instant read

thermometer the dough is done when it is at 200 degrees Fahrenheit

internally (for wet dough's 210 to 215 is better).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 228 Calories; 6g Fat (23.1%

calories from fat); 7g Protein; 37g Carbohydrate; 1g Dietary Fiber; 5mg

Cholesterol; 201mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2

Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Make sure to remove the bread and pan from the machine as soon as baking is completed. Let the bread rest in the pan for 10 minutes before you try to remove it. This cooling period makes the bread easier to remove from the pan and the crust will be undamaged. When you get more experience, King Arthur Flour sells many different types of bread enhancers you can try to improve the texture, quality, and freshness of your homemade bread.

How much dry yeast is in 1/4 ounce envelope?

About 2 1/4 teaspoons.

Store unopened yeast in a cool, dry place, such as a pantry (or refrigerator). Exposure to oxygen, heat or humidity decreases the activity of the yeast. After opening, store in an airtight container in the back of the refrigerator, away from drafts. Use within 3 to 4 months; freezing not recommended.

How do I proof yeast to test for activity?

To proof yeast, add 1 teaspoon sugar to 1/4 cup warm water (100° to 110°F). Stir in 1 envelope yeast (2 1/4 teaspoons); let stand 10 minutes. If the yeast foams to the 1/2 cup mark, it is active and you may use it in your recipe. RapidRise™ yeast loses its fast rising capabilities if dissolved in liquid, and will require two complete rises.

Can RapidRise™ and Bread Machine Yeast be used in Active Dry recipes?

Yes. Simply follow the One-Rise Method detailed on every package. For best results, add undissolved RapidRise or Bread Machine Yeast to dry ingredients first. Add liquids and fat heated to 120°to 130°F. To use the traditional Two-Rise Method, add sugar to water before stirring in Yeast.

What is the difference between fast-rising yeast (RapidRise/Bread Machine Yeast) and Active Dry Yeast?

RapidRise and Bread Machine Yeast are different strains than Active Dry Yeast. RapidRise and Bread Machine Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of RapidRise and Bread Machine Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The Active Dry Yeast larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. In addition, RapidRise and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes.

Can Active Dry Yeast be used in bread machines?

Bread Machine Yeast is a fast-rising yeast specially formulated for bread machines. It is finely granulated to hydrate easily when combined with the flour. Ascorbic acid (vitamin C) is added to promote good loaf volume and structure. Active Dry Yeast may be used but may not yield optimal results.

http://www.breadworld.com/tipsterms/faq.asp

http://www.breadmachinedigest.com/beginners/the_ingredients.html

Bread machine yeast will keep several months in the refrigerator and almost indefinitely in the freezer (no need to thaw before using).

How do I use SAF® Yeast in my bread machine?

Use SAF® Yeast in any bread machine on any cycle. The only time you need to convert quantities is if the recipe calls for Active Dry Yeast and you want to use SAF® Gourmet Perfect Rise Yeast. Reduce the amount of SAF® Gourmet Perfect RiseYeast by 25%. You can mix the yeast directly in with your dry ingredients. Do not reduce the amount of yeast when using SAF® Traditional Active Dry Yeast.

Can I use SAF® Yeast in my regular cycle or can I use it for the rapid cycle?

Many bread machine consumers are confused about the rapid cycle on their bread machine. The rapid cycle eliminates one rising from the regular program and can be used when you want to shorten the time it takes to make a loaf of bread. SAF® Gourmet Perfect RiseYeast works perfectly on both regular cycles and rapid cycles. Follow the manufacturer's instructions for the amount of yeast to use. For one-hour cycles, use SAF® Gourmet Perfect Rise Yeast. DO NOT use SAF® Traditional Active Dry Yeast.

^Sauces

PORT-WINE MUSHROOM SAUCE

MAKES ABOUT 1 CUP

Make this in a skillet after searing steak or in a roasting pan after cooking a chicken.

2 tablespoons unsalted butter

1/2 small red onion, finely chopped

1 pound assorted mushrooms (shiitakes, portobellos, crimini), stemmed and coarsely chopped

2 tablespoons chopped fresh thyme

Salt and pepper, to taste

1 1/2 cups port wine

1 cup chicken stock

2 tablespoons heavy cream

In a skillet, melt the butter. Add the onion and cook over medium heat, stirring often, for 3 minutes.

Add the mushrooms, thyme, and salt. Cook for 10 minutes, stirring often, or until the mushrooms release their liquid.

Pour in the port and bring to a boil. Let the mixture bubble steadily until it reduces to 1/2 cup. Add the chicken stock and bring the mixture to a boil. Let the mixture bubble steadily until it reduces to 1 cup.

Turn the heat to low. Slowly swirl in the cream, stirring continuously. Let the sauce cook for 2 minutes. Add pepper and taste the sauce for seasoning; add salt, if you like. Serve at once.

Note: Make the sauce ahead up to the point where you add the cream. Then reheat the sauce, stir in the cream, and finish cooking.

Or deglaze the skillet with port wine and a handful of mushrooms, and you're making a sauce equally good with beef or a succulent roast chicken. If you broil steaks such as flank, there will be no pan drippings to start the sauce, so simply melt a little butter and pour it over the meat the way some steakhouse chefs do. Just remember, a sauce should enhance, not overpower, the meat - and should make the cook look brilliant.

^INPROGRESS

rice - Cilantro Lime Rice – Green Rice

Ingredients

* 3 cups of hot cooked rice (long grain recommended, since it does not come out mushy)

cook with a little chicken broth for more flavor

* 2 small limes (or 1 large lime)

* 1 lime, zest of (all of one lime)

* 1/2 cup of chopped fresh cilantro

* 1 teaspoon salt (to taste)

Directions

Once your rice is cooked fluff with fork.

Add lime juice, zest, cilantro and salt.

Stir well.

http://www.recipezaar.com/Cilantro-Lime-Rice-157068

White Bean Puree Recipe

Ingredients:

* 2 tablespoons extra virgin olive oil

* 1 clove garlic, pressed

* 1/4 teaspoon dried basil

* 1/4 teaspoon dried thyme

* 1/4 teaspoon dried rosemary, crushed

* 1/4 teaspoon dried parsley

* ¼ teaspoon salt

* 1/8 teaspoon pepper

* 2 tablespoons lemon juice

* 1 15-oz can white beans, drained

* ¼ cup roasted red peppers, finely diced

Preparation:

Using a food processor or blender, puree all the ingredients except the red peppers. Add water if necessary, 1 tablespoon at a time, until the bean puree is completely smooth. Stir in the red peppers and serve.

March 6, 2009

Recipes for Health

Garlic Butter Spaghetti

Ingredients

1 package (12 ounces) spaghetti, cooked

1/2 cup butter or margarine

6 cloves garlic, minced

1 cup grated Parmesan cheese

1/4 cup chopped, fresh, Italian flat-leaf parsley

Directions

Melt butter or margarine in a large skillet. Add garlic and cook, stirring, 30 seconds. Stir in cooked spaghetti, cheese and parsley. Serve.

Suggestions

Serve with garlic breadsticks and a salad.

When Americans say two things go together like ham and eggs, Italians will reply they’re come il cacio su’maccheroni (like cheese on macaroni). Gets the idea across.

INGREDIENTS:

* 1 pound spaghetti or other long thin pasta

* 1/2 cup unsalted, very fresh butter

* 1 cup grated Parmigiano or Pecorino Romano, as you prefer

* A pinch of freshly ground pepper (white if you have it)

* Salt to taste

PREPARATION:

Boil the spaghetti in lightly salted water. Melt the butter, grate the cheese, and warm the serving bowl by holding it over the spaghetti pot.

Drain the pasta well and dump it in the bowl. Stir in the butter, cheese, and pepper, and serve.

Pasta with Butter and Cheese, Paste Cacio e Burro

Macaroni Salad

1 lb elbow macaroni

cook according to directions for cold salad

Hard boil 4 large eggs

peel eggs and separate the yolk from the white

crush the egg yolks and mix into 1/4 cup mayonnaise and 1 tablespoon Dijon mustard

mix above mixture with elbows

chop up 1 large red pepper and 4-8 scallions

add paprika and black pepper to taste

Potato salad

-Wash and peel 6 large Idaho potatoes

-Slice in cubes about 2 - 3 inches

-boil potatoes - until fork goes in easily - do not overcook -- takes about 20-3o minutes depending on size of cubes (cut smaller for faster cooking or according to how you like the texture of the final dish -- GARYNOTE: review # minutes - I will have to make a note of this - I go by testing it from time to

time

- while potatoes boiling:

-Prepare 1 cup celery. Cut each stalk down the middle, then slice in 1/2

inch slices

-Prepare one sweet (ie. Vidalia, although any onion will do) or red onion that has been finely chopped or more roughly if you

like the crunch

-drain cooked potatoes into a large bowl

-sprinkle over them a tablespoon of white vinegar (helps with the final

consistency)

-add 2 tablespoon Mayonnaise

- Mix well

-- add more mayonnaise until potatoes thoroughly coated.

- Add celery (optional but adds nice crunch)

-- Add onion

-- add 1/2 tsp salt and freshly ground pepper to taste

-- taste it - adjust seasonings

-- serve warm or wait to cool and refrigerate and serve cold

Notes:

- if you overcook the potatoes they get really flaky and fall apart once you

start mixing everything up; still taste fine but if you care about how they look

(for guests), something to consider

One serving per large Idaho potato

Apple sauce

-Peel and core 6 apples

-Slice apple down the middle and in 1/2 inch slices

-toss in 1 tbsp lemon juice - keeps them from discoloring as well as adding flavor.

- don't leave apples out - they will discolor unless cooked right away

-Cook over medium heat

-- 1 tbsp cinnamon

-- 1 TBSP sugar

- add 1 tsp nutmeg (optional)

-- stir it up

-- check for taste and desired level of sweetness

INGREDIENTS:

4 apples, peeled, cored, chopped into chunks

1/2 cup pineapple juice

1/4 tsp. cinnamon

1 tbs. brown sugar

DIRECTIONS:

Place the apples in a food processor or blender and process

for 1 minute. If you don't have either of these appliances,

then just chop the apples by hand, very small. Place the

apples, pineapple juice, brown sugar, and cinnamon in a

saucepan and stir to combine the ingredients. Cook on medium

low for 20-30 minutes, stirring occasionally. Remove from the

heat and let the sauce cool for 15 minutes. Store the sauce

in a tupperware bowl or a jar in the refrigerator.

Notes:

Pot type - since you're using lemon, I think it might make a difference -

another whole topic for you -- copper versus aluminum versus glass etc. and what

NOT to make in some of these - chemical reactions-- makes a difference - forget

what kind NOT to use with lemon)

Tomato Mozzarella Salad

Method

4 Small Ripe Tomatoes

2 Bocconcini (Mozzarella Cheese) -- (2 to 4)

Dressing

3 Tbls Olive Oil

1 Tbl Lemon Juice

3 Tbls Torn Fresh Basil Leaves

Wash the tomatoes -- but don't peel

them. Cut into thin slices, but keep

them together.

Cut the mozzarella into thin slices.

Arrange on individual plates -- alternating slices

tomato and cheese,

packing them tightly together to form a

roll. Allow one tomato and about

half a cheese per person.

Pour the dressing over the top. Decorate

with a few leaves of basil

Eileen

PINEAPPLE, CARROT & WILD RICE PILAF

1 package (6.3 oz.) NEAR EAST Mediterranean Chicken & Wild Rice Pilaf

1 cup water

3/4 cup orange juice

1 tablespoon vegetable oil

1/2 cup pineapple chunks, canned, drained

1/2 cup carrots, shredded

1/2 cup raisins

1/2 cup walnuts, chopped

1 tablespoon honey

1/2 tablespoon lemon juice

1/8 teaspoon cinnamon

Prepare Near East rice according to package directions except substitute water and orange juice for water.

Stir in remaining 8 ingredients. Serve hot or chill for 1 hour.

4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Classic Pecan Pie

Prep Time: 10 minutes

Cook Time: 55 minutes, plus cooling minutes

Yield: 8

* 3 eggs, slightly beaten

* 1 cup sugar

* 1 cup Karo® Light or Dark Corn Syrup

* 2 tablespoons margarine or butter, melted

* 1 teaspoon vanilla

* 1 1/4 cups pecans

* 1 (9-inch) unbaked or frozen deep-dish pie crust*

1. Preheat oven to 350°F.

2. In medium bowl with fork beat eggs slightly. Add sugar, corn syrup, margarine and vanilla; stir until blended. Stir in pecans. Pour into pie crust.

3. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

To Use prepared frozen pie crust, Use 9 - inch deep dish pie crust. do not thaw. Preheat oven and cookie sheet. Pour filling into frozen pie crust; bake on cookie sheet.

(Insulated cookie sheet is not recommended.

Bartlett Pear and Almond Croustade: (from Grace)

Pastry for single pie crust

4 ripe, but firm, Bartlett pears, peeled, cored and sliced (I think thin is better)

1/4 cup apricot preserves

2 tablespoons brown sugar

2 tablespoons cornstarch

3/4 teaspoon almond extract

1/2 teaspoon cinnamon

FOR THE TOPPING:

2 tablespoons flour

1-1/2 tablespoons butter

1 tablespoon brown sugar

2 tablespoons sliced almonds

Preheat oven to 400 degrees.

Lay pastry flat on a large parchment-lined baking sheet and set aside. Place pears in a medium bowl and add preserves, brown sugar, cornstarch, extract and cinnamon; toss well to coat pears with mixture. Mound pears in the center of the pastry and gather up the edges up to form a 2-inch rim of pastry around the outside. In a small bowl, stir together the flour, butter and brown sugar until crumbly; sprinkle over the opening of the pie and top with almonds. Bake for 20 to 25 minutes or until lightly browned. Let cool for at least 30 minutes to firm up the filling before cutting.

Makes 4 servings.

Nutrition information per serving: 560 cal., 5 g pro., 25 g fat, 81g carbo., 10 mg chol., 5 g fiber, 340 mg sodium.

Recipe created for The Associated Press by the California Pear Advisory Board.

Gorgonzola Macaroni and Cheese

This is a yummy twist on an old favorite. The wonderful flavor of gorgonzola makes this dish a great side item for your next dinner party. My husband actually likes this one as his main dish. Enjoy!

Ingredients

• 8oz. of elbow macaroni, cooked and drained

• 3/4 cup gorgonzola cheese, crumbled

• 8oz. container sour cream

• 1 cup 2% milk

• 1/2 teaspoon ground white pepper

• 1/2 cup dry bread crumbs, very finely ground

• 2 Tablespoons Parmesan cheese, grated

• 2 Tablespoons butter

Directions

Prepare your oven by preheating to 350 degrees.

Lightly grease a 1 and 1/2 quart baking dish and set aside.

Place milk and gorgonzola in a saucepan over low heat. Stir occasionally until the gorgonzola is completely melted. Remove from heat, and stir in sour cream and pepper.

Add pasta and stir until completely mixed. Pour mixture into baking dish.

Melt butter in a small bowl and stir in breadcrumbs and Parmesan cheese. Mix well. Sprinkle over the top of your macaroni.

Bake your gorgonzola macaroni for 30 minutes.

2. Gorgonzola Macaroni and Cheese

In this updated version, a classic is enhanced by the creamy sharpness of gorgonzola cheese.

Ingredients:

1 Tbsp. olive oil

1 yellow onion, sliced thin

1/4 cup unsalted butter

2 garlic cloves, chopped fine

1/4 cup all-purpose flour

3 cups whole milk

1/4 cup grated fresh Parmesan cheese

4 oz. creamy Gorgonzola

1/4 cup grated Romano cheese

1/8 tsp. cayenne pepper

Salt and pepper

1 pound penne pasta, cooked to al dente

2 Tbsp. fresh thyme leaves

1 tsp. chopped fresh rosemary

2 tsp. unsalted butter

Preparation

1. Preheat the oven to 350 °F.

2. In a heavy bottomed pot, heat the oil on medium-low heat and slowly cook the onions until they are tender. Do not allow them to brown.

3. Remove the onions from the pot and add the butter and the garlic to the pot and cook over low heat until the butter is melted.

4. Add the flour and mix well with a wooden spoon to combine.

5. Cook flour mixture for 3-4 minutes, stirring frequently.

6. Heat the milk over medium heat.

7. Whisk milk into the flour mixture 1 cup at a time, adding the next cup as needed so that the mixture becomes smooth and the lumps are whisked out.

8. Simmer the sauce over low heat, stirring constantly for about 5 minutes until it has thickened.

9. Remove the pot from the heat and stir in the cheeses, the cayenne, and salt and pepper to taste.

10. In a bowl combine the cooked pasta with the cheese sauce and fresh herbs and season to taste.

11. Butter a 9-inch square baking pan with the remaining butter.

12. Fill the pan with the pasta mixture and place on a baking sheet.

13. Bake for 40 minutes until bubbling and golden brown on top.

As it stands today, a recipe is not copyrightable -- though the description of how to cook the recipe could be. The list of ingredients, however, is factual

Beet Salad with Goat Cheese and Walnuts

Recipe courtesy Jeanne Lemlin

Show: Cooking Live Episode: Everyday Vegetarian

This recipe is available for a limited time only. Why?

Recipe Summary

Prep Time: 30 minutes Cook Time: 1 hour

Yield: 4 servings

6 medium beets, tops removed, leaving 1/4-inch of stems

2 tablespoons lemon juice

1 garlic clove, pressed or minced

1/4 teaspoon salt

Generous seasoning freshly ground pepper

5 tablespoons olive oil

4 cups mixed greens, such as romaine, Boston, and green leaf lettuces, or mesclun

2 cups arugula, torn into small pieces

1 scallion, very thinly sliced

1/2 cup chilled crumbled goat cheese, such as Montrachet

1/4 cup chopped walnuts, toasted

Scrub the beets very well. Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the beets until tender when pierced with sharp knife, about 45 to 60 minutes. Drain well and let cool. Slip the skins off the beets. Dice the beets and place in a bowl.

To make the dressing: whisk together the lemon juice, garlic, salt, pepper, and oil. Pour a few tablespoons of the dressing on the beets and toss.

Just before serving, combine the greens, arugula, and scallion in a large bowl. Pour on most of the remaining dressing and toss. Add more if needed.

Place the greens on 4 salad plates. Spoon on a mound of beets. Sprinkle with goat cheese and walnuts. Serve immediately

Sesame Oil -Ginger

Seasoned Ginger

Sesame Oil

Rice Vinegar

Sweet rice wine,

Bracken

Sugar

Red Pepper

Bonita extract

# 3 tablespoons rice vinegar (not seasoned)

# 3 tablespoons soy sauce

# 2 tablespoons Asian sesame oil

# 1 teaspoon sugar

# 1 teaspoon finely grated peeled fresh ginger

# 1/2 teaspoon minced garlic

# 3 garlic cloves

# 1 tablespoon soy sauce

# 1 tablespoon grated peeled ginger

# 2 teaspoons rice vinegar (not seasoned)

# 1 tablespoon vegetable oil

# 1/2 teaspoon Asian sesame oil

# 1 1/2 teaspoon sesame seeds, toasted

RECIPE: SANTA FE PASTA

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:

1 16-ounce package bowtie pasta

4-5 quarts water

1/2 cup grated Parmesan cheese

1/2 cup cooked yellow corn kernels

1/3 cup chopped cilantro

1/4 cup chopped green onion

2 tablespoons diced red bell pepper

2 tablespoons diced green bell pepper

1 chicken breast fillet, cooked and diced

Dressing:

1 1/4 cups V-8 juice

1 1/2 tablespoons olive oil

1 tablespoon red wine vinegar

1 1/2 teaspoons chili powder

3/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

DIRECTIONS:

Prepare the pasta by bringing 4-5 quarts of water to a rolling

boil in a large saucepan. Add pasta to the pan, and when water

begins to boil again, cook for 8-11 minutes. Pasta should be

al dente, or mostly tender but with a slight toughness in the

middle. Whisk all of the dressing ingredients together in a

small bowl. Cover and chill the dressing until you're ready to

use it. When pasta is done, pour it into a large bowl. Add the

dressing, then toss. Add the remaining ingredients to the

pasta, and toss until combined. Cover and chill for several

hours before serving.

Yield: 8 Servings

Category: Pasta

Cheese quesadillas

Use 10cm tortillas; on each put grated cheese, spring onions and minced green chillies or chopped poblanos. Salsa and beans are optional. Top with another tortilla. Griddle with oil, turning once, for about five minutes

Easy Chicken Enchiladas

Contributed By: alnreg1

Mine

Kid friendly and very yummy!

Ingredients

5 Boneless, skinless chicken breasts

1 Large can of green chili sauce

1/2 lb Reduced-fat Monterey Jack cheese, shredded*

1 (8 oz) pkg Reduced-fat Cream Cheese*

1 package (10 - 12) tortillas

1 Small can green chilis (mild)

Preparation

1. Take chicken frozen or thawed and boil in water until done. Drain chicken and dice into small pieces. Toss back in pan and add 1/3 of green chili sauce, cream cheese, a handful of shredded cheese, and green chilis. Stir until warm and bubbly.

2. Place a few spoonfuls of mixture in middle of tortillas and roll them up. Place in lightly spayed baking dish (10x13) .

3. Once baking dish is full, spread remaining green chili sauce over the top, sprinkle with cheese. Add olives, if desired.

4. Bake, covered, at 350 for 30 min, uncovered for 10 min. If prepped ahead of time and kept in refrigerator bake for 45 min, covered, and 15 min uncovered.

3. Chef Michel Roux, Le Gavroche

Spicy crab with avocado

Buy the best-quality fresh picked claw meat you can find. Put the white crab meat into a bowl and add one avocado, two thinly sliced spring onions, the juice of a couple of limes, sesame oil, salt and Tabasco. Mix gently with a fork. Place a spoonful of brown meat in each serving dish, then add the white meat mixture. Garnish with watercress.

4. Chef Giorgio Locatelli, Locanda Locatelli

Cipollotto di tropea salad

I'm in love with this salad: just blanch some runner beans in salted water for three minutes, add mint leaves and cipollotto di tropea (which is like a spring onion and is from Calabria), and fresh green almonds.

0. Chef Jeremy Lee, Blueprint Cafe

Asparagus and fried egg on toast

I suggest boiling asparagus and laying on grilled, buttered bread with a fried egg atop; grated parmesan is a welcome addition.

Egg salad

Extra seasoning takes this egg salad higher: toss chopped hard-boiled eggs with spring onions, chopped anchovies and parsley. Bind with seasoned mayo.

http://www.recipezaar.com/Cilantro-Lime-Rice-157068

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated).

Baked Shrimp in Tomato Feta Sauce

Ingredients

* 1 Tbsp olive oil

* 1 medium onion, chopped

* 2 cloves garlic, minced

* 2 14.5-ounce cans of diced tomatoes

* 1/4 cup minced fresh parsley

* 1 Tbsp minced fresh dill or 1 teaspoon dried dill

* 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen

* Pinch of salt, more to taste

* Pinch black pepper, more to taste

* 3 ounces feta cheese (about 2/3 cup, crumbled)

Method

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.

Cornish Game hens

NGREDIENTS (Nutrition)

4 Cornish game hens

salt and pepper to taste

1 lemon, quartered

4 sprigs fresh rosemary

3 tablespoons olive oil

24 cloves garlic

1/3 cup white wine

1/3 cup low-sodium chicken broth

4 sprigs fresh rosemary, for garnish

DIRECTIONS

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

2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Portabella Mushrooms, not in running water, take out stalk and dry with a towel

Shitake or Button

1/4 cup watter

Pork Stir Fry

400g Pork loin sliced as thin as possible

5 Garlic Cloves, chopped

4 tbsp Peanut Oil

2-3 Knobs of Fresh Ginger, sliced in long

2 Onions, sliced

150 - 200g of Mushrooms

2 tbsp Soy Sauce

3 Fresh Red Chillies

Stir Fry

1. Prepare the mushrooms by cleaning with a damp cloth;

2. Remove the stalk and either shred using your hands or slice thinly using a chopping knife;

3. Trim any fat and sinew from the loin of pork before thinly slicing it;

4. Peel the garlic and roughly chop it before setting to one side;

5. Place two frying pans or one large wok on a very high heat and add the peanut oil.

6. When the pan reaches smoking temperature add the garlic and sauté for 15/20 seconds making sure not to burn it;

7. Add the pork, making sure to split evenly if using the 2 pan method;

8. Use a spatula or thongs to keep it moving at all times until evenly golden brown;

9. Add the freshly sliced ginger and stir fry for another 2/3 minutes making sure to keep it moving at all times;

10. Add the onions and continue to cook over the high heat for a further 2 minutes until the onions have become soft;

11. Add the fish sauce and soy sauce and cook for a further minute before adding all the fresh mushrooms;

12. Add the sugar and again make sure the mixture keeps moving and it has all been evenly incorporated. After incorporating the sugar add the water, this will help to bring the stir fry together;

13. Chop the chili and add to the stir fry (you could of course omit this if you don’t like the heat);

14. Season the mixture with black pepper and add some freshly chopped coriander for taste and some whole coriander leaves to brighten the dish up;

15. Serve the stir fry immediately with some boiled rice.

Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes and you’re better off; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.

Chicken and Dumplings Recipe

Ingredients

Chicken and Vegetables:

1 large roasting chicken (5 to 6 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock

1 Tbsp olive oil

1 large onion, cut into large chunks

2 bay leaves

Salt

3 celery stalks, trimmed and cut into 1/2-inch pieces

4 medium carrots, peeled and cut into 1/2-inch pieces

6 boiling onions (smaller than regular onions, larger than pearl onions), peeled and halved

6 Tbsp unsalted butter, or chicken fat from the cooked chicken

6 Tbsp all-purpose flour

1 teaspoon dried thyme

2 Tbsp dry sherry or vermouth (optional)

1 Tbsp of heavy cream (optional)

3/4 cup frozen peas, thawed

1/4 cup minced fresh parsley leaves

Ground black or white pepper

Dumplings:

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

2 Tbsp butter, melted

3/4 cup milk

1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

Method

1 Make the stock.

Heat olive oil in a deep (at least 4-inch high) large skillet or 6-qt Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks (not the boiling onions). Sauté until onions soften and chicken pieces lose their raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook for about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add the 6 cups of hot water to the chicken pieces.

2 Poach the chicken in the stock.

Add skinless chicken parts (legs, thighs, breasts), 2 bay leaves, and 3/4 teaspoon of salt to the stock and bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts from the pan and set aside. When they are cool enough to handle, remove the meat from the bones in 2-inch chunks or strips. Place a strainer over a large bowl and pour the broth through it, straining out the solids from the broth. Discard the solids. Skim and reserve the chicken fat from broth (a fat separator works great for this task) and set aside 5 cups of broth, reserving extra for another use.

3 Make the dumpling batter.

While chicken is cooking, sift together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.) Set aside.

4 Make the stew base, assemble the stew.

Heat reserved chicken fat (or butter) in the pan you had used to make the stock over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then slowly add the reserved 5 cups of chicken stock; simmer until mixture thickens slightly, 2 to 3 minutes. Stir in the vegetables, simmer for 5 minutes. Stir in chicken and optional cream; return to a strong simmer. Add salt and freshly ground black pepper to taste.

5 Add the dumplings.

Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.

Gently stir in peas and parsley. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.

Serves 6 to 8.

Potato and Leek Gratin With Cumin

By MARTHA ROSE SHULMAN

This is a main dish gratin that makes a nice vegetarian meal when it’s served with either a salad or green vegetable. The cumin contributes a Mediterranean flavor to the dish.

1 garlic clove, cut in half

1 tablespoon extra virgin olive oil

1 pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand

Salt and freshly ground pepper

1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill

2 pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick

3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)

2 1/3 cups low-fat milk

1. Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.

2. Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, for about 5 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat.

3. Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.

4. Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon. At 45 minutes, remove the dish from the oven and again press the potatoes down into the liquid. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Remove from the heat and allow to sit for 10 to 15 minutes before serving.

Yield: Serves 6 to 8

Advance preparation: The dish can be made up to a day ahead and reheated in a medium oven.

4 lbs slow cook – 2 1/2 hours

pork butt – bone

cheater's Homemade Chicken Broth

Recipe By: Lynne Rosetta Kasper - Lyn Belisle

Ingredients

1/2 cup dry white wine

2 large garlic cloves -- crushed (leave unpeeled if organic)

2 Whole cloves

1 canned tomato

1 bay leaf -- broken

1/2 teaspoon dried basil -- crumbled

3 can (14 ounces each) low-sodium chicken broth

1 med to large onion -- coarse chopped (if organic, trim away root,

but leave skin)

1/2 large stalk celery with leaves -- coarse chopped

1/2 med carrot -- coarse chopped (leave unpeeled if organic)

Instructions

5 minutes prep time; 30 minutes stove time.

1. In a 4-quart pot, combine all the ingredients. Bring them up to a

simmer, partially cover, and cook 30 minutes.

2. Strain the broth into a bowl or a storage container. Either use it

right away, refrigerate it, or freeze.

Recipe Notes

Makes about 4 cups

http://www.soupbase.com/

Thai curry – milky coconut milk bad, creamy thicker coconut milk, good

They were among 40 or so people who were tasting under the influence of a small red berry called miracle fruit

he cause of the reaction is a protein called miraculin, which binds with the taste buds and acts as a sweetness inducer when it comes in contact with acids

Grilled Pork Tenderloin with Ginger Dipping Sauce

Skewers of tender marinated pork grilled to perfection served with a spicy, ginger sauce.

Recipe concept developed by The Culinary Institute of America

Hands On: 1 hour | Total: 4 hours 30 minutes | Makes: 5 servings (2 skewers and 1/4 cup sauce each)

Ingredients

Marinade

1 cup sliced green onions

3 tablespoons Pure Wesson Vegetable Oil

2 tablespoons finely chopped garlic

2 tablespoons finely chopped jalapeno pepper

1 tablespoon grated fresh ginger

1 tablespoon toasted sesame oil

1 tablespoon fresh lime juice

1-1/4 pounds pork tenderloin, cut into 1-inch pieces

Ginger Dipping Sauce

1 tablespoon Pure Wesson Vegetable Oil

1/2 cup chopped red onion

1 tablespoon grated fresh ginger

2 teaspoons finely chopped garlic

1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained

1/4 cup seasoned rice vinegar

2 tablespoons La Choy Soy Sauce

1 tablespoon granulated sugar

1/8 teaspoon crushed red pepper flakes

10 wooden skewers (6-inch), soaked in water

PAM Professional No-Stick Cooking Spray

Directions

1. Prepare marinade: Place green onions, oil, garlic, jalapeno, ginger, sesame oil and lime juice in a large resealable plastic bag. Close and shake to combine. Add pork; turn to coat evenly with marinade. Refrigerate for 4 hours.

2. Prepare sauce: Heat small saucepan over medium heat; when hot add oil and onion. Cook 4 minutes stirring occasionally or until onion is tender. Add ginger and garlic; cook 1 minute or until aromatic.

3. Add undrained tomatoes, rice vinegar, soy sauce, sugar and red pepper flakes to pan; stir to combine. Bring sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally. Pour sauce into blender; puree 1 minute or until smooth. Keep warm.

4. Place marinated pork on prepared skewers; discard marinade. Spray nonstick grill pan or large skillet with cooking spray; heat over high heat. When hot add skewered pork to pan; cook 3 to 5 minutes on each side, or until pork is cooked and no longer pink. Serve with dipping sauce.

Cook's Tips

Skewered pork may also be cooked on outdoor grill.Dipping sauce may be made in advance and reheated for serving.

Nutrition Facts

Amount per Serving

Calories: 222

Buy the freshest greens available with crisp leaves that are free of brown spots. Use greens as soon as possible after buying them. If you have to store them, remove any leaves that are wilted or show signs of decay and take off any rubber or metal bands holding them together. Place them in the vegetable storage bin, in an open plastic bag, with a dry paper towel.

pot pie

1100 5 minutes

700 7 1/2

Shredded Beef

In a large skillet or dutch oven, saute steak over high heat on both sides in 2 tablespoons olive oil with 2 cloves garlic and one of the onions, until meat has browned. Add water or beef broth to cover.

Reduce heat and simmer for 1-2 hours, or until meat is tender. Remove meat to a cutting board and allow to cool. Shred the meat using two large forks pulling in opposing directions. Transfer shredded steak to a bowl and season with ground cumin, oregano, and salt and pepper.

Pear and Parsnip Soup

Iingredients

6 Pears

4 Parnsips

4 tbsp butter

6 chicken stock cubes

3 cups of water

Peel and chop pears and parsnips. Cook in butter in a large saucepan for 15 minutes over low heat.

Add water and stock cubes, simmer for a further 10-15 minutes until tender.

Puree in a blender in batches. Return to pan and heat gently.

Serve with crusty bread. This is a thick and hearty soup, so small serves only for an entree.http://members.tripod.com/cookings_oz/PPS.htm

"Pear Parsnip Soup"

Presented by Miraval, Life in Balance Resort® Catalina, Arizona

Ingredients:

1 tsp. cooking spray

2 cups onions, diced

9 cups (3 lbs.) parsnips, peeled, chopped

4 cups (1 lb.) pears, fresh, cored, chopped

3 cups potatoes, peeled, diced

8-9 cups vegetable stock

Procedure:

Heat a large saucepot over high heat. Lightly spray pot with oil spray. Saute onions, parsnips, pears and potatoes for 7-10 minutes or until onions are translucent. Add hot vegetable stock to pot. Bring stock to a boil, then reduce heat and allow to simmer for 15 to 20 minutes or until parsnips and potatoes are soft.

Spices:

1 tsp. sea salt

1/2 tsp. white pepper, freshly ground

1 tsp. nutmeg, freshly grated

2 tsp. thyme, fresh chopped

Procedure:

While the soup is simmering, stir in spices to marry its flavor into the soup. Purée soup in a blender until smooth. Strain soup through a fine strainer. (Reserve pulp, refrigerate and use as a spread or dip.)

Makes: 6 to 8 servings

Cal:103Fat:1g (serving size: 8oz)

http://www.miravalresort.com/cuisine_featured.php?id=222