Pork Chop and Apple Casserole

Cook Time: 1 hour, 15 minutes

Ingredients:

• 6 pork chops, about 3/4-inch thick
• 1 tablespoon vegetable oil or butter or combination
• salt and pepper
• 3 tart apples
• 3 tablespoons molasses
• 3 tablespoons flour
• 2 cups hot water
• 1 tablespoon cider vinegar
• 1/2 cup raisins

Preparation:

Sprinkle pork chops with salt and pepper. Heat vegetable oil in a large heavy skillet; brown the pork chops on both sides. With slotted spoon or spatula, transfer pork chops to a large shallow baking dish. Peel and slice apples; arrange over pork chops. Pour molasses over the pork chops and apples. To the drippings in the skillet, add flour; cook, stirring, until browned. Slowly stir in the hot water; cook until bubbly. Add vinegar, salt, and raisins. Pour sauce over apples and pork chops in the baking dish. Cover and bake at 350° for 1 hour.
Serves 6.

Baked Stuffed Pork Chops

Ingredients:

• 6 thick pork chops
• salt and pepper
• 1 package (6 ounces) stuffing mix, chicken-flavored
• 1 1/3 cups chicken broth
• 6 peach halves
• 1 1/2 cups barbecue sauce

Preparation:

Cut into the fatty side of pork chop to make a pocket. Sprinkle chops inside and out with salt and pepper. Prepare stuffing mix according to package directions, using chicken broth. Stuff pork chops. Close openings with toothpicks. Place pork chops in one layer in a shallow baking pan. Spoon barbecue sauce over pork chops. Bake chops at 350° for 1 hour. Top with peach halves and bake 15 minutes longer, basting with pan juices. Skim fat from pan juices and serve with peaches over pork chops.
Serves 6

Boneless Pork Chops With Sauce

Ingredients:

• 1/2 cup flour
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 pounds boneless pork chops
• 1/2 cup butter or margarine
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 4 ounces sliced fresh mushrooms
• 2 cups milk
• salt and pepper to taste
• 2 tablespoons lemon juice

Preparation:

In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, salt and pepper. Lightly dredge chops in flour mixture. In a heavy skillet, melt butter or margarine over medium heat. Brown chops on both sides; transfer to a shallow baking dish. In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until onion is tender; add mushrooms and continue cooking until onion lightly browns; add remaining 1/4 cup of flour, blending in well. Add milk slowly, stirring constantly, until sauce is thickened. Taste and season to taste; add lemon juice. Pour sauce over chops in baking pan. Cover with foil and bake at 350° for 1 hour.
Serves 4 to 6.

Barbecued Pork Chops

Ingredients:

• 3/4 cup vinegar
• 3/4 cup ketchup
• 1 1/2 cups water
• 1/2 cup chopped onion
• 2 small cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons Worcestershire sauce
• few dashes hot pepper sauce or ground cayenne pepper
• 3 tablespoons brown sugar
• 8 thick pork loin chops (3 pounds)

Preparation:

In a saucepan mix first 10 ingredients. Bring mixture to a boil; reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Pour sauce over pork chops in a large, deep bowl; cover and refrigerate for at least 4 hours. When ready to cook, arrange chops in a single layer in a large shallow baking dish or roasting pan. Pour sauce over chops. Bake, uncovered, at 350° for 1 to 1 1/2 hours, or until chops are tender, basting occasionally.
Pork chops recipe serves 6 to 8.

Balsamic Glazed Pork Chops

Balsamic vinegar and apricot preserves help to flavor these tasty skillet pork chops.

Ingredients:

• 1 large sweet onion, chopped
• 2 tablespoons butter
• dash leaf thyme
• 1/2 cup balsamic vinegar
• 3 tablespoons apricot preserves
• 1 to 2 tablespoons brown sugar or maple syrup
• 4 pork chops, about 1/2 to 3/4-inch thick
• 1/4 cup flour
• salt and pepper
• 1 tablespoon olive oil
• 1/2 cup chicken broth

Preparation:

In a saucepan over medium-low heat, cook onions in butter until golden brown and tender, about 15 to 20 minutes. Add thyme, vinegar, apricot preserves, and sugar or syrup. Simmer for 5 minutes.

Heat oil in a large skillet over medium heat. Sprinkle chops with salt and pepper then dust with the flour. Arrange in the skillet and brown on both sides. Add chicken broth; simmer covered for 10 minutes, then uncover and continue cooking for 5 minutes longer. Add onion mixture, cover, and cook for 10 minutes longer.
Serves 4.

Saucy Baked Pork Chops

Ingredients:

• 4 to 6 sirloin chops, boneless or bone-in
• seasoned salt and pepper
• olive oil, about 1 tablespoon
• 1/2 cup chopped onion
• 4 ounces coarsely chopped mushrooms
• 1/2 cup chicken broth
• 3 tablespoons Creamy Ranch Dressing
• 1 1/2 tablespoons bold and spicy mustard

Preparation:

Heat olive oil in skillet over medium-high heat. Salt and pepper the chops; put in skillet, in batches if necessary, and brown quickly on both sides. Remove to a baking dish lightly sprayed with nonstick cooking spray.

To the hot skillet, add chopped onions and mushrooms. Cook, stirring, until onions are browned and just tender. Add chicken broth to the pan. Stir together Ranch dressing and mustard; add to broth. Let the mixture boil for a minute; pour over chops in baking dish.

Cover baking dish with foil and bake at 325° for 1 1/2 hours.
Serves 4 to 6.

Baked Pork Chops with Apples

Ingredients:

• 4 pork chops, about 1 to 1 1/2 inches thick
• salt and pepper, to taste
• 2 tart apples, halved and cored, unpeeled
• sugar
• sour cream

Preparation:

Sprinkle chops with salt and pepper and place in a baking dish. Place one apple half, cut side down, on each chop and sprinkle with sugar. Bake uncovered at 350 degrees for 40 to 50 minutes, basting often, until meat is browned. Thicken juices with sour cream before serving.
Serves 4.

Pork Chops With Apple Stuffing

Pork chops are stuffed with an apple and bacon stuffing then cooked in the skillet.

Ingredients:

• 6 pork chops, at least 1-inch thick
• 2 to 4 slices bacon, diced
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 3 apples, peeled, cored, and diced
• 1/4 cup sugar
• 1/2 cup bread crumbs or cracker crumbs
• salt and pepper, to taste
• 2 teaspoons chopped parsley

Preparation:

Cut a pocket in each of the chops for stuffing. Fry diced bacon until crisp, then add celery and onion; cook until tender. Add diced apples, sprinkle with sugar, then cover and cook slowly until tender and glazed. Add bread crumbs; season with salt, pepper and parsley. Stuff mixture into the pockets in chops. Season chops with salt and pepper and brown on both sides in a hot skillet. Reduce heat, add a few tablespoons of water; cover and let cook slowly until done, or about 45 to 60 minutes.
Serves 6.

Coriander and lime salsa with grilled fish

Ingredients:

3 pieces of fish fillet - about 150g each, e.g. salmon, john dory, snapper, flathead, or barramundi
2 tablespoon olive oil
freshly ground black pepper
juice of 1 lime
4 tablespoons chopped coriander leaves
3 tablespoons drained white beans, from a can
1/2 cup diced cucumber
1/4 finely sliced chilli, optional
2 tomatoes, diced
1/4 red onion, diced

Method:

Coat fish fillets with 1/2 tbsp olive oil and season with black pepper.

In a bowl, mix lime juice with remaining oil. Add chopped coriander, beans, cucumber, chilli, tomatoes and onion. Season with a little pepper.

Cook fish fillets on a hot grill or non-stick pan for about 2 1/2 minutes on each side. Place cooked fish on serving plates, top with the salsa and serve.

A Whole Baked Fish

Simple as anything, serve this on a big platter surrounded by roasted lemon halves

INGREDIENTS:

• sea bass or sea bream, you’ll need a 1kg fish for 4 or 500g for 2

• olive oil

• parsley , chervil, rosemary and thyme a mixed bunch

• 1 bay leaf

• 1 fennel bulb , quartered and finely sliced

• 1 lemon or 2 halved

METHOD

1. Heat the oven to 190C/fan 170C/gas 5. Rinse and dry the fish and lay in a shallow roasting tin - pour a little olive oil into the tin first so the skin doesn’t stick. Stuff the herbs and fennel inside the fish. Season well and liberally drizzle over some olive oil.
2. Heat a little oil in a pan and fry the lemons cut-side down for a few minutes. Transfer these to the roasting tin and tuck them around the fish. Roast the lot for 20- 30 minutes or until the fish is cooked through (look inside, the flesh should be opaque). Serve the fish with the roasted lemons to squeeze over.

225 kcalories, protein 36.9g, carbohydrate 2.2g, fat 7.6 g, saturated fat 1.2g, fibre 0.7g, salt 0.72 g

Asparagus Roll-Ups

Ingredients:

• 18 cooked asparagus spears
• 18 slices white bread, crusts removed
• 2 tablespoons French dressing
• 1/8 teaspoon freshly ground pepper
• 1/2 cup mayonnaise
• seasoned salt, to taste
• 4 to 6 tablespoons melted butter

Preparation:

Spread each slice of bread with mayonnaise. Place one asparagus spear on bread; sprinkle each with seasoned salt and pepper and a few drops of French dressing. Roll up the bread jelly roll style. Secure rolls with toothpicks. Chill. To serve, remove toothpicks and place rolls on a lightly greased baking sheet; brush with melted butter, and broil until lightly browned.

Artichoke Appetizer Tart with Cheese

Ingredients:

• 2 jars (6 ounces each) marinated artichokes, drained
• 1 bunch green onions, chopped (with green)
• 16 ounces ricotta cheese
• 1 cup grated Parmesan cheese
• 1 cup grated Monterey Jack cheese
• 1/2 cup sour cream
• 4 eggs, slightly beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry leaf tarragon, crumbled
• 1/2 teaspoon dry leaf oregano, crumbled
• 1/4 teaspoon dry leaf thyme, crumbled
• 1/8 teaspoon dry leaf sage, crumbled
• 1/4 teaspoon pepper
• 6 sheets filo or phyllo dough
• 1/4 cup melted butter

Preparation:

Coarsely chop the artichokes; combine in a bowl with chopped green onion, ricotta, Parmesan, and Monterey Jack cheeses, sour cream, eggs, flour, tarragon, oregano, thyme, and pepper. Blend well.

Brush butter on a layer of filo dough and place in a 9-inch springform pan, letting it drape up and over sides. repeat with 2 more sheets of filo. (Keep filo covered with a damp cloth while not working with it to keep it from drying out.) Add cheese mixture to the pan. Trim filo dough; allow the top edge to extend about 1 1/2 inches above the filling. Fold dough over filling and place trimmed scraps on top.

Brush another sheet of filo with butter. fold in half (butter side in) and lay on top of the filling, shaping to fit pan and folding the edges underneath. Brush with more butter. Repeat with the remaining 2 sheets of filo.

Bake artichoke tart at 400° for 20 minutes. Cover loosely with foil and bake 35 minutes longer. Makes 10 appetizer servings, served warm or at room temperature.

Appetizer Meatballs in Red Wine Sauce

Ingredients:

• 1 pound lean ground beef (chuck or round)
• 1/2 cup fine dry bread crumbs, plain
• 1/4 cup finely chopped onion
• 3/4 teaspoon cornstarch
• dash ground allspice
• 1 egg, beaten
• 2 teaspoons Worcestershire sauce
• 1/4 cup chili sauce
• 1/2 cup evaporated milk
• 1 teaspoon salt
• .
• Sauce:
• 2 tablespoons + 1 teaspoon cornstarch
• 1 cup water
• 2 beef bouillon cubes or equivalent base or granules
• 3/4 cup dry red wine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation:

Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in a large shallow baking dish; bake at 400° for 10 to 15 minutes. Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened. Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm.
Makes about 36 appetizer meatballs.

Curry Chicken Recipe

INGREDIENTS :

• 1- 3lbs chicken
• 2 tablespoon curry powder
• onion, thyme, garlic, pepper, black pepper.
• salt to taste
• lemon or lime juice

METHOD:

1. Clean, skin,and cut chicken in small pieces,then wash with lime or lemon juice
2. Drain, season with curry, onion, thyme, garlic, peppers, salt and let marinate for awhile
3. In a skillet pour about 3 tablespoon of oil. Let oil heat but not too hot
4. Add chicken and let cook until done.
5. Serve over white rice

Curry Flavored Baked Chicken

INGREDIENTS :

• Two 3-3 1/2 LB chickens jointed & seasoned to taste
• 1 teaspoon paprika
• 8 oz. butter melted
• 2 tablespoons curry powder
• Pinch of ground ginger, salt to taste
• Black pepper to taste

METHOD:

1. Combine melted butter, curry powder, ginger, salt & paprika.
2. Set chicken in shallow roasting pan, top sides down & thoroughly baste on both sides with combined butter curry, etc.
3. Then bake at 375 degrees F. for about 20 mins, basting often with the sauce.
4. Turn all pieces of chicken to continue baking for a further 20 mins.
5. Pour off sauce from roasting pan place in a small saucepan & slice an onion & add to sauce, then place over low flame to simmer gently.
6. Set chicken on grill to brown to a nice rich color, spooning some of the sauce over it from time to time.
7. Pour rest of sauce over the chicken & serve at once.
8. Makes 4-6 servings

Summer Salad With Feta

Ingredients

5 medium or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of cherry tomatoes cut in half

1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick.

Sea salt or fleur de sel and freshly ground pepper

2 tablespoons red wine vinegar or sherry vinegar

1/4 cup extra virgin olive oil

1/2 cup crumbled feta

1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano

Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.

Method:

Add any or all of the ingredients below:

1/2 small red onion, sliced and rinsed with cold water

12 to 18 imported Greek black olives, such as kalamatas or amphisas

1 small green, yellow, or red bell pepper

1 heart of romaine lettuce, cut in 2-inch pieces

A handful of cubed stale bread or croutons

Advance preparation:

You can assemble the salad hours before adding the seasonings, vinegar, and olive oil. Be warned: If you salt the salad too long before serving, it will become watery, as the salt draws out juices from the vegetables.

Yield: 4 to 6 servings

Jerk Chicken Recipe

INGREDIENTS :

• 1- 3lbs chicken

• Jerk Sauce

• lemon or lime juice

METHOD:

1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
2. Rub the chicken with the Jerk seasoning.
3. Be sure to rub under skin and in cavities
4. Marinate overnight.
5. Grill at lowest possible setting over a low fire until done.
6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7. Chop meat into pieces, and serve traditionally with hard-dough bread

Jamaican Chicken Chinese Fried Rice

INGREDIENTS :

• 4-6 cups cooked rice (cold)
• 1 cup cooked chicken chopped
• 1 sweet pepper (Bell pepper) chopped finely
• 2 stalks escallion chopped
• 1 large onion chopped
• 1 egg (optional)
• Soy Sauce
• Black Pepper
• Oil

METHOD:

1. Saute Chicken, onion, pepper, escallion in 2 - 2.5 tablespoon cooking oil in large pan.
2. Add egg unbeaten to pot and stir
3. Add rice and mix well
4. Add soy sauce gradually stirring mixture after each addition until rice is colored and sufficiently heated. Serve hot.

Dunkin Doughnuts Recipe

INGREDIENTS :

1 package regular or quick-acting yeast
1/8 cup warm water (105-115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2-1/2 cups all-purpose flour

METHOD:

Dissolve yeast in warm water in a mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed while scraping bowl for 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until double, about 50-60 minutes. Turn dough onto a floured surface. Roll dough 1/2- inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in a deep fryer or Dutch oven to 350. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make a small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts

VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbl milk

Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.

Best Ever Baked Doughnuts

INGREDIENTS :

1 cup butter or margarine softened( divided use)
1-1/2 cups sugar
2 eggs
3 cup flour
4-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 cup milk
1/2 tsp cinnamon

METHOD:

Blend one stick (1/2 cup) plus 2 Tbl butter with 1 cup of the sugar. Add the eggs and mix well. Sift together flour, baking powder, salt and nutmeg. Add the eggs and mix well. Add to the butter and sugar mixture. Blend in the milk and mix together thoroughly. Fill greased muffin tins 2/3 full. Bake until doughnuts are golden brown about 15 to 20 minutes. (May use tiny muffins tins.) Combine remaining 1/2 cup of the sugar with the cinnamon. Melt remaining 6 tbl of the butter. While doughnuts are still warm roll them in melted butter then in cinnamon sugar or just dip the tops.

Cabbage Salad Recipe

INGREDIENTS :

• 1 Green cabbage
• 4 medium Carrot
• 6 Stalks Celery
• 1 Cucumber
• ½ Cup Sugar
• ½ Cup Vinegar
• ½ Cup Oil
• 1 Cup boiling water

METHOD:

1. Slice cabbage into thin strips
2. Slice carrot into thin slices
3. Slice celery in to thin strips crossway
4. Slice cucumber into thin strips
5. Place all ingredients in to a container
6. Pour the boiling water in the container
7. Cover the container for 20 minutes
8. Drain the liquid
9. Serve at room temperature

Salad With Tuna and Vegetables

Ingredients:

For the vinaigrette:

2 tablespoons red or white wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 small garlic clove, finely minced or pureed in a mortar and pestle

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil (you may substitute yogurt for some of the olive oil to make a low-fat dressing)

For the salad:

1 pound medium-size Yukon Gold or Red Bliss potatoes, cut in 1/2 inch dice

1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained

1 red or green pepper, cut in thin slices

3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler

1/2 pound green beans, trimmed and cut in half if long; or broccoli florets

2 hard-cooked eggs, peeled and cut in wedges

1 small head of Boston lettuce, romaine heart; or 4 to 5 cups mixed baby salad greens, washed and dried

2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives and marjoram

How to Prepare:

1. In a small bowl or Pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt if using.

2. Steam the potatoes above one inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, and add the tuna. While the potatoes are hot, toss with 1/4 cup of the dressing. Season with salt and pepper to taste.

3. If using green beans, bring a pot of salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook four to five minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. (If using broccoli, steam for five minutes, refresh with cold water, and dry on paper towels.) Add the cooked vegetables to the salad bowl, along with the red or green peppers, carrots if using, and half of the herbs. Toss together with another 1/4 cup of the dressing.

4. Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing, and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture, and garnish with the tomatoes, olives and eggs.

Yield: Serves four to six as a main dish

Quinoa Salad With Lime Ginger Dressing and Shrimp

Ingredients:

For the dressing:

2 tablespoons freshly squeezed lime juice

1 tablespoon seasoned rice wine vinegar

1 teaspoon minced fresh ginger (more to taste)

1 small garlic clove, minced

Salt to taste

Pinch of cayenne

2 teaspoons Asian sesame oil or walnut oil

1/4 cup canola oil

2 tablespoons buttermilk

For the salad:

3 cups cooked quinoa (3/4 cup uncooked)

4 scallions, white and light green parts, sliced thin

1 small cucumber, halved, seeded and thinly sliced on the diagonal

1/4 cup chopped cilantro

12 to 16 cooked medium shrimp, peeled

How to Prepare:

1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.

2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

Yield: Serves 4

Butterscotch Cheesecake With Chocolate Drizzle

Ingredients

* 3 pck (8 oz each) cream cheese, softened
* 1/2 cup Sugar
* 2 tbsp all-purpose flour
* 1 2/3 cups (10-oz pkg) Hershey’s Butterscotch Chips
* 2 tbsp milk
* 4 eggs

chocolate Drizzle

* Place 1/2 cup HERSHEY’S semi-sweet chocolate Chips
* 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl
* Microwave at HIGH (100%) 30 seconds
* If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and

mixture is smooth when stirred.

Graham Cracker Crust

* Heat oven to 325°F
* 3 tablespoons Sugar
* 3 tablespoons Sugar
* 3 tablespoons melted butter or margarine in small bowl

Directions

1. Prepare GRAHAM CRACKER CRUST.
2. Increase oven temperature to 350°F.
3. Beat cream cheese, Sugar and flour in large bowl on medium speed of mixer until smooth.
4. Place butterscotch chips and milk in small microwave-safe bowl.
5. Microwave at HIGH (100%) 1 minute; stir.
6. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips
7. are melted when stirred.
8. Stir butterscotch mixture into cream cheese mixture.
9. Add eggs, one at a time, mixing well after each addition.
10. Pour mixture over prepared crust.
11. Bake 40 to 45 minutes or until center is almost set.
12. Remove from oven to wire rack.
13. With knife, immediately loosen cake from side of pan.
14. Cool completely; remove side of pan.
15. chocolate Drizzle:
16. Drizzle over top of cheesecake.
17. Cover; refrigerate leftover cheesecake.
18. 12 servings.
19. Graham Cracker Crust:
20. Press mixture onto bottom of 9-inch springform pan.
21. Bake 10 minutes.

Belgian Cheese Tart

This is a recipe for Belgian Cheese Tart, serving amount is 8. It can be enjoyed at every moment of the day. Feel free to use any Cheese type you like. Enjoy !

Ingredients

* 1 x Shortbread
* 1/2 lb cream cheese
* 3 tb Confectioners’ Sugar
* 1 ts lemon juice
* 2 ea eggs; Large
* 2/3 c heavy cream NOTE: As this is a tart rather than a cheesecake you should use an
* 8-inch tart pan or flan ring. Preheat the oven to 350 degrees F.

Directions

large mixing bowl beat together the Cheese Sugar and lemon juice until the mixture is light and fluffy. Add the eggs one at a time beating well after each addition. Beat until very smooth after the last addition. Stir in the cream and pour mixture into the prepared crust. Brush the top of the tart with an egg and 1 TBLS of confectioners Sugar that has been beaten together. Bake for 25 minutes or until set. Cool to room temperature and then chill before serving.

Chocolate-Amaretto Cheesecake

Ingredients

* 6 chocolate wafers , crushed
* 1 1/2 cup light cream cheese
* 1 cup Sugar
* 1 cup 1% low-fat cottage cheese
* 1/4 cup unsweetened cocoa
* 1/4 cup aii-purpose flour
* 1/4 cup amaretto
* 1 tsp vanilla extract
* 1/4 tsp salt
* 1 egg
* 2 tbsp cocoa
* 2 tbsp semisweet choc. mini-morsels
* chocolate curls (optional)

Directions

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl ;add cream cheese & the next 7 ingredients ,processing until smooth. Add egg & process just until blended . Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 dg for 65 to 70 minutes or until the cheesecake is set. Let cool in pan on a wire rack. Cover & chill at least 8 hrs. Remove sides of pan ,& transfer cheesecak to a serving platter .garnish with chocolate curls if desired .(about 200 calories per serving !!!) protein-6.8 / fat-7.9 /carbohydrate-27.2 /cholesterol-.36 /iron-0.8 /sodium 289 /calcium 58

Chocolate Marble Cheesecake

Ingredients

* chocolate CRUMB CRUST (recipe follows)
* 3 pckg (8 oz each) cream cheese, softened
* 1 cup Sugar, divided
* 1/2 cup Dairy sour cream
* 2 1/2 tsp vanilla extract, divided
* 3 tbsp all-purpose flour
* 3 eggs
* 1/4 cup HERSHEY’S cocoa
* 1 tbsp vegetable oil

Directions

1. Prepare chocolate CRUMB CRUST.
2. Increase oven temperature to 450°F.
3. Beat cream cheese, 3/4 cup Sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer
4. until smooth.
5. Gradually add flour, beating just until blended.
6. Add eggs, one at a time, beating well after each addition.
7. Combine cocoa and remaining 1/4 cup Sugar in medium bowl.
8. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well.
9. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently
10. swirl with knife for marbled effect.
11. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes.
12. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
13. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature.
14. Refrigerate several hours or overnight; remove side of pan.
15. Cover; refrigerate leftover cheesecake.
16. =====chocolate CRUMB CRUST=====
17. Heat oven to 350°F.
18. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers)
19. 1/3 cup powdered sugar
20. 1/3 cup HERSHEY’S cocoa;
21. stir in 1/4 cup (1/2 stick) melted butter or margarine.
22. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
23. Bake 8 minutes; cool completely.

Cappaccino Cheesecake

Ingredients

* 8 whole graham crackers, crushed
* 5 tablespoons melted unsalted butter
* 1 1/2 cups Sugar
* 1/2 cup whipping cream
* 4 teaspoons instant espresso powder or instant coffee powder
* 1 1/2 teaspoons vanilla extract
* 4 (8 ounces) packages cream cheese, room temperature
* 4 large eggs
* 2 tablespoons all-purpose flour
* 1 cup semi-sweet chocolate chips
* chocolate, shaved into curls (optional)

Directions

* Preheat oven to 350.
* Mix crackers, butter and 1/4 cup Sugar in medium bowl; press onto botom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
* Bake crust 10 minutes.
* Cool.
* Maintain oven temperature.
* Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
* Using electric mixer, beat cream cheese in large bowl until smooth.
* Gradually beat in remaining 1 1/4 cups Sugar, then eggs 1 at a time.
* Beat in flour.
* Stir espresso mixture until power dissolves, beat into cream cheese mixture.
* Stir in chocolate chips.
* Pour batter over crust.
* Bake cake until edges are puffed and beinning to crack and center is just set, about 1 hour 5 minutes.
* Cool on rack for 30 minutes; chill, uncovered for 6 hours.
* Cut around cake to loosen.
* Release pan sides.
* Top with chocolate curls, if desired.

Boysenberry Cheesecake

Ingredients

* 2 ½ cups (250g) plain sweet biscuit crumbs
* 120g (4¼ oz) Butter, melted
* 250g (8¾ oz) Cream Cheese
* 400g (14 oz) sweetened Condensed Milk
* 2 teaspoons Gelatin
* 1/3 cup Lemon Juice
* 1 tablespoon water
* ½ cup thickened Cream
* 425g can (14¾ oz) Boysenberries in syrup -
* other Berries can be substituted for boysenberries
* 3 teaspoons Gelatin
* ¼ cup water
* extra thickenend Cream
* extra Berries

Directions

1. Combine biscuit crumbs and butter in bowl, press over base and side of 20cm (8″) springform, refrigerate while preparing filling.
2. To make Cheese filling, beat cream cheese until creamy, gradually beat in condensed milk.
3. Sprinkle gelatine over combined lemon juice and water in small bowl.
4. Stand bowl in pan of simmering water, stir until gelatine is dissolved.
5. Cool slightly.
6. Quickly stir gelatine mixture into cream cheese mixture, stir in cream.
7. Mix well.
8. To make boysenberry filling, blend boysenberries and syrup, push through sieve to remove seeds.
9. Sprinkle gelatine over water in cup, stand cup in pan of simmering water, stir until dissolved.
10. Quickly stir gelatine mixture into boysenberry mixture.
11. Mix well.
12. Pour half of Cheese filling into biscuit base, refrigerate for 1 hour.
13. Pour half or berry filling over Cheese filling, refrigerate for 1 hour.
14. Spread remaining Cheese filling over berry filling, refrigerate for 1 hour.
15. Top with remaining berry filling, refrigerate for several hours, or until firm.
16. Decorate with extra cream and Berries, if desired.

Cappuccino-Kissed Cheesecake

Ingredients

* 1 1/2 cups chocolate cookie crumbs
* 6 tbsp butter or margarine, melted
* 1 1/4 cups HERSHEY’S MINI KISSES Semi-Sweet Baking Pieces, divided
* 4 pckg (8 oz each) cream cheese, softened
* 2/3 cup Sugar
* 3 eggs
* 1/3 cup milk
* 1 tbsp Instant espresso powder
* 1/4 tsp Ground cinnamon
* ESPRESSO CREAM (recipe follows)

Directions

1. Heat oven to 350°F.
2. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
3. Melt 1 cup MINI KISSES in small saucepan over low heat, stirring constantly.
4. Combine cream cheese and Sugar in large bowl, beating on medium speed of mixer until well blended.
5. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended.
6. Add melted MINI KISSES; beat on medium 2 minutes.
7. Spoon mixture into crust.
8. Bake 55 minutes. Remove from oven to wire rack.
9. Cool 15 minutes; with knife, loosen cake from side of pan.
10. Cool completely; remove side of pan.
11. Cover; refrigerate at least 4 hours before serving.
12. To serve, garnish with ESPRESSO cream and remaining 1/4 cup MINI KISSES.
13. Cover; refrigerate leftover cheesecake.

ESPRESSO CREAM

1. Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and 1 teaspoon instant espresso powder until stiff.

Avocado Cheesecake Recipe

Tangy tasting cheesecake!

Ingredients

* 2 Cups graham cracker Crumbs
* 1 1/3 Cups pinion nuts (pine nuts), ground
* ½ Cup Butter, melted
* 4 California Avocados, peeled, pitted, and mashed
* 1 Pound cream Cheese, room temperature
* 1 Cup Sugar
* 6 Eggs
* 1 Tbsp lime zest
* ¼ Cup lime juice, freshly squeezed
* 2 tsp Vanilla extract
* 1/3 Cups heavy cream, whipped to soft peaks
* 3 Cups sour cream
* 2 Tbsp Sugar
* tsp vanilla extract
* ½ Cup pinion nuts

Directions

Preheat the oven to 350.

In a medium bowl, place the graham cracker crumbs, the 1 1/3 cups of ground pinion nuts, and the melted butter. Mix the ingredients together well.

On the bottom and sides of a 9″ springform pan, place the graham cracker mixture and press it down firmly to make a crust.

In a large mixing bowl, place the California Avocados, cream cheese, and the 1 cup of Sugar. cream the ingredients together well.

While mixing constantly, add the eggs one at a time.

Add the lime zest, lime juice, and the 2 tsps of Vanilla extract. Mix the ingredients together.

Add the Whipped cream and fold it in.

Pour the Batter into the pan.

Bake the cheesecake for 30 minutes. Remove it from the oven (leave the oven on) and let it sit for 10 minutes.

In a small bowl, place the sour cream, 2 tbsps of Sugar, and the 1 tsp of vanilla extract. Mix the ingredients together.

Spread the sour cream mixture on top of the cheesecake.

Sprinkle on the 1/2 cup of pinion nuts.

Return the cheesecake to the oven and bake it for 5 minutes.

Remove the cheesecake from the oven and let it cool for 6-8 hours, or until it is firm.

Austrian Cheesecake

10 Servings MM

Ingredients

* 2 c Cottage or Farmer Cheese
* 1/2 c Sugar; Granulated
* 5 eggs; Large Separated
* 1/2 c milk
* 1/2 ts Lemon Rind; Grated
* 1 ts Vanilla Extract
* 3/4 c Unbleached Flour; Sifted
* 1/4 c Confectioners’ Sugar
* 3 tb Golden Raisins;FinelyChopped

Directions

* Preheat the oven to 300 degrees F.
* Press the Cheese through a sieve.
* In a large mixing bowl beat together the Cheese and Sugar until light.
* Add the egg yolks one at a time beating well after each addition then add the milk lemon rind and vanilla.
* Stir in the flour and blend until smooth.
* In another large mixing bowl beat the egg whites until they form soft peaks then gradually add the confectioners’ Sugar beating until they form stiff peaks.
* Fold the whites into the Cheese mixture.
* Gently stir in the Raisin bits then pour the mixture into the prepared crust.
* Bake for 55 minutes or until the center appears firm.
* Let the cake cool in the oven for 15 minutes then allow to cool to room temperature.

Amaretto Rice Cheesecake

Ingredients

Crust:

* 1 cup graham cracker crumbs
* 1 cup finely chopped almonds
* 2 tablespoons Sugar
* 1 teaspoon ground cinnamon
* 1/3 cup butter or margarine, melted

Filling:

* 2 cups cooked rice
* 1 15-ounce container ricotta cheese
* 1 8-ounce package cream cheese, softened
* 1 cup Sugar
* 4 eggs
* 1/3 cup amaretto

Topping:

* 1 8-ounce container sour cream
* 1 tablespoon Sugar
* 1 tablespoon amaretto
* Grated milk chocolate for garnish
* Toasted almond slices for garnish

Directions

1. Crust: Combine cracker crumbs, almonds, Sugar, cinnamon and butter in medium mixing bowl.
2. Press into bottom and one inch up sides of ungreased 9-inch springform pan.
3. Filling: Combine rice and ricotta cheese in food processor or blender until well blended; set aside.
4. Beat cream cheese and Sugar in large mixing bowl until light and fluffy.
5. Add eggs, one at a time, beating well after each. Blend in amaretto and reserved rice mixture.
6. Pour filling into prepared crust. Bake at 350 degrees 1 hour and 5 minutes.
7. Topping: Blend sour cream, Sugar and amaretto.
8. Spoon over cheesecake; bake an additional 10 minutes. Cool.
9. Refrigerate at least 8 hours or overnight.
10. Garnish with grated chocolate and toasted almond slices.

7 Layer Lasagna Recipe

Ingredients:

CREAM SAUCE:
1/4 Cup. Butter
1/4 cup. Flour
2 cup. Milk

CHEESE FILLING:

1/4 cup. Sun-dried tomatoes — oil Packed — minced
1 tablespoon Fresh garlic — minced
3 1/2 cup. Ricotta cheese
3 Eggs
1 cup. Grated Parmesan cheese
1/2 cup. Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper

OTHER:

4 cup. Mozzarella cheese — shredded
1 cup. Spinach lasagna noodles or Regular if unavailable
Marinara sauce — as desired
Extra Parmesan cheese
Freshly grated

Preparation:

To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9×13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.

Alaska Salmon and Grilled Vegetable Lasagne Recipe

Ingredients:

1 can (14 3/4 ounce size) Alaska salmon — drained and flaked
1 pound lasagne noodles — cooked
2 jars (26 ounce size) marinara sauce
1/2 teaspoon garlic — minced
2 teaspoons fennel seed — slightly crushed
2 tablespoons fresh basil — chopped
1 eggplant — sliced lengthwise
1 zucchini — sliced
1 red bell pepper — sliced
1/2 red onion — sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination — grated
Olive oil
Salt and pepper — to taste

Preparation:

Preheat oven to 350 F. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.

Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.

Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce.

Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagne can be placed in either the refrigerator or freezer for later use.

Place the lasagne in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagne is completely heated through. Remove from oven, let stand 10 to 15 minutes.

Frozen lasagne should be cooked at 325 F for 60 to 90 minutes.

Per serving: 791 Calories (kcal); 7g Total Fat; (7% calories from fat); 36g Protein; 144g Carbohydrate; 31mg Cholesterol; 332mg Sodium Food Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Asparagus Lasagna Recipe

Ingredients:

3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter or margarine
1/2 cup all-purpose flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
5 cups milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

Preparation:

In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour, salt and pepper until smooth.

Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted.

Spread about 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Asian Crispy Wonton Lasagna Recipe

Ingredients:
Wontons
Peanut oil, for frying
12 wonton wrappers
Salt

Vegetable Layer

4 teaspoons vegetable or peanut oil
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons minced green onions
1/2 cup shredded carrots
1/4 cup diced red bell peppers
2 cups thinly sliced Napa cabbage
1/3 cup water
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 tablespoon diced green onion
1 1/2 teaspoon chopped fresh cilantro leaves

Meat Layer

2 teaspoons vegetable oil
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green onion
1/2 cup ground pork
1/2 pound shrimp, cut into 1/2-inch dice
1 tablespoon hoisin sauce
1 tablespoon soy sauce PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1/4 cup soy sauce, divided
2 tablespoons sugar, divided
1 teaspoon cornstarch, dissolved in
2 teaspoons water
1 tablespoon chopped fresh cilantro leaves
1/4 cup mirin
2 large shrimp, split in 1/2 lengthwise
Whole cilantro leaves, for garnish

Directions:

For the wontons: In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees. Fry the wontons in batches until golden and crispy, about 90 seconds. Remove from the oil and drain on a paper-lined plate. Season with salt and reserve until ready to assemble the lasagnas.

To prepare the vegetable layer: Place a 12-inch saute pan over medium-high heat and add the oils. Once the oils are hot, add the garlic, ginger, and green onions, and stir with a rubber spatula for 30 seconds, to keep from burning. Add the carrots and peppers to the pan and saute, while stirring for 2 minutes. Add the cabbage to the pan and continue to cook for 3 minutes.

Pour the water into the pan and continue to cook until all of the water is dissolved, about 3 minutes longer. Season the cabbage with the hoisin, salt, and pepper. Garnish with the green onions and cilantro and toss to blend.

Place 1 wonton skin on the base of each serving plate. Divide the vegetables among the plates, and top each with another wonton skin. Continue by adding the meat mixture onto the second wonton.

To prepare the meat layer: Place a 10-inch saute pan over a medium-high heat and add the oils. When the oil is hot, add the garlic, ginger, and green onions to the pan. Saute for 30 seconds, and add the pork. Cook the pork, stirring occasionally, until most of the fat has rendered out and there is very little pink to be seen, about 3 minutes.

Add the diced shrimp to the pan and continue to cook, stirring, for another 2 minutes. Add the hoisin, soy sauce, and 1 tablespoon sugar to the pan, and cook, stirring, until the liquid is reduced slightly, about 1 minute. Add the cornstarch slurry to the pan and cook, stirring for 1 minute longer. Sprinkle the fresh cilantro over the pan and toss to blend.

Layer the second wonton skin with the meat mixture and top with the third and final wonton skin. In the same pan that you cooked the pork and shrimp in, add the remainder of the soy sauce (1/4 cup), remaining 1 tablespoon of sugar, the mirin, and the shrimp halves. Place this over a high heat, and cook, until the shrimp are cooked and the liquid has reduced to a glaze, about 3 minutes.

Place a shrimp half on top of each wonton, and garnish with the cilantro. Drizzle the glaze around the lasagna on the plate and serve immediately.

Sushi Rice Recipe

Ingredients:

3 Cups Japanese Style Sushi Rice
3 1/4 Cups Cold Tap Water
1/3 Cup Rice Wine Vinegar
3 Tablespoons Granulated Sugar
1 Dash Of Salt
1 Teaspoon Saki [optional]
1 Dash Of Ground Garlic [optional]

Directions:

When Preparing the rice you want to run the rice through 3-5 different cold water baths until the water runs clear. To cook the sushi rice you want to use a rice cooker. To make the sushi sauce you want to mix the pure rice vinegar, granulated sugar and course table salt into a small mixing bowl and blend together well. Add the contents of the mixing bowl in a small skillet and heat until the sugar is all the way melted on a low heat.

Take off heat and let cool at room temperature. Once the Rice is done spread it out on a plate and drizzle the vinegar liquid onto the rice folding the rice very gingerly, try not to smash the rice down. Use an electric fan while stirring the rice, this will bring out the moisture and also keep the rice shiny, while keeping the sticky moist texture. Serving Size 6

198 Calories Per Serving
4 Grams Of Fat

Rice Cake Recipe

Ingredients:

3 Green Onions Chopped + 1 Peeled Carrot Chopped
1 Rib Celery Chopped
2 Cloves Garlic Minced
1 Teaspoon Fresh Ground Thyme
3/4 Teaspoon Fresh Course Table Salt + 1/4 Teaspoon Fresh Ground Pepper
5 Tablespoon Extra Virgin Olive Oil
2 Cups Cooked White Rice
2 Large Beat Eggs
1 Cup Bread Crumbs

Directions:

The first step is to put 2 tablespoons extra virgin olive oil in a large skillet, mix in green onions, minced garlic, carrots, celery, ground thyme, salt and pepper. Cook until carrots are glazed but still crunchy. 8-10 minutes.

In a Large mixing bowl add rice, bread crumbs, eggs and veggie mix. With your hands form small patties out of the mixture. 8-10 patties. Be sure to press the patties so they keep there shape, transfer to wax or parchment paper. Now heat the remaining olive oil in a large skillet on medium high heat. Once oil is hot pan fry patties until golden brown on both sides for bout 8 Minutes. Serve dish hot.

Serving Size 6

215 Calories Per Serving
7 Grams Of Fat

Chinese Fried Rice

Ingredients:

1 1/3 Cup Cold Water
1 1/3 Cup Instant White Rice
2 Tablespoon Butter Or Margarine
1 Large Egg
1 Small Onion Chopped
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
Shredded Carrots [optional]
Sauteed Chopped Onions In Sesame Seed Oil [optional]

Directions:

The first step is to bring the water to a boil. Than add your rice and remove it from the heat. Cover the saucepan and let it steam cook for 10 to 15 minutes until tender and fluffy.

You can also add some butter to your steaming Rice if you like. Now add your butter to a large skillet on medium-high heat, add your beaten egg and onion and cook until eggs are done and onion is glazed, tender and crispy. Once egg is done cooking add the cooked rice and cook for 3-5 additional minutes. Add soy sauce and Worcestershire sauce at end and flip a few times to coat. Serve hot and enjoy. Dish goes well with chicken egg rolls. Serving Size 6

225 Calories Per Serving
7 Grams Of Fat

Homemade Rice Milk

Ingredients:

1 Cup Of White Rice Flour
2 Tablespoons Of Liquid Vanilla
2 Tablespoons Ground Cinnamon
8 Cups Of Distilled Mineral Water
2 Cups Pure Bees Honey
1 Cup Of White Rice Protein
1 Tablespoon Xanthan Gum + 1 Tablespoon Guar Gum
1/2 Cup Canola Oil

Directions:

Mix together vanilla and ground cinnamon, rice flour, and mineral water in a large cooking pot. Bring the ingredients to a boil over high heat. Stir often with a metal whisk. Lower the heat to medium low and let it all boil for at least four to five minutes, stirring the whole time, until the mixture is thick and consistent. Let it cool down to room temperature. Take out a large mixing bowl, add in the remaining ingredients, and mix it all with an electric mixer, until it’s all well combined. With rubber spatula, add the rice mixture into the mixing bowl. Mix thoroughly. Recipe makes 12 cups of concentrate. Serve with 3/4 cup of water to every 1/4 cup of mix. Shake in a bottle before serving it. Serving Size 12

165 Calories Per Serving

Chicken Tortilla Soup

Ingredients:

6 Boneless, Skinless Chicken Breast, Cooked And Cubed
2 Celery Sticks, Chopped
1 Onion, Chopped
2 Tablespoons Chicken Bouillon Granules
1 Can Cream Of Chicken Soup
10-12 Flour Tortillas
10 Cups Water

Directions:

Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil.

Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick. Serving Size 6

296 Calories Per Serving
10 Grams Of Fat

Chicken Kebabs

Ingredients:

2 Boneless, Skinless Or Skin On Chicken Breast Cubes
1/2 Medium Red Onion
1/2 Yellow Bell Pepper, Deseeded
1 1/2 Fresh Chopped Thyme Leaves
1 1/2 Fresh Chopped Rosemary
2 Bay Leaves
2 Lemon Slices
10 Whole Pepper Corns
2 Garlic Cloves
1/4 Cup White Wine Or Cider Vinegar
1/4 Cup Virgin Olive Oil
1 Pinch Of Salt
Ground Black Pepper
2 Bamboo Skewers Or Metal Skewers

Directions:

Begin by cutting each chicken breast into several pieces and placing them into a jar or marinating bowl. Cut the onion into 2 quarters and separate the layers. Now cut the yellow pepper into 8 pieces and add these to the jar or marinating bowl along with the thyme, rosemary, bay leaves, lemon slices, peppercorns and one minced and one whole garlic clove. Pour in the vinegar, then the oil.

Now either lid the jar and shake well or stir the marinade bowl well. Store over night and give another good shake in the morning. Preheat your grill on the hottest setting for 10 minutes to warm up. Now thread a bay leaf on each skewer followed by a lemon slice. Then alternate the chicken and bell pepper, followed by the onion, and finished with a finely cut sliver of garlic. Place skewers 4 inches from heat, season with salt and pepper. Cook on broil for 20 minutes brushing frequently with marinade. Do not baste during last 5 minutes. If your using wooden skewers make sure to soke them for at least 30 minutes before use on the BBQ. Serving Size 6

335 Calories Per Serving
12 Grams Of Fat

Chicken Tacos

Ingredients:

1 Pound Of Skinless, Chicken Breast Halves, Chopped Into Bite Sizes
1 Cup Of Fresh Squeezed Lemonade
2 Tablespoons Of Extra Virgin Olive Oil
1 Tablespoon Fresh Squeezed Lime Juice
1 Can Diced Jalapenos
2 Large Fresh Ripe Tomatoes, Chopped
1 8 Ounce Package Shredded Cheddar Cheese
1 Package Corn Tortillas
1 Jar Of Pace Salsa
1 Container Sour Cream
1 Head Of Fresh Lettuce, Chopped
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Fine Garlic Powder
1/2 Teaspoon Fine Onion Powder
1 Dried Bay Leaf


Directions:

In a medium to large frying pan over medium to medium high heat, combine the chopped chicken, fresh squeezed lemonade, extra virgin olive oil, fresh squeezed lime juice, and Worcestershire sauce. Season all of the mixture with fine garlic powder, fine onion powder, and the dried crushed bay leaf. Let all of the ingredients simmer until the chicken is no longer tender in color, which should take about 15 to 20 minutes.

You will now turn your attention to the corn tortillas, which you will fry in olive oil in a large frying pan, until cooked well, but not crispy. Be sure not to over cook them, or you will end up serving tostadas instead of tacos. When chicken is completely cooked, transfer it all to a large serving bowl. Place the chopped lettuce, fresh tomatoes, cheddar cheese, jar of Pace salsa, and sour cream in serving dishes. Now each person eating can create their own taco, using their very own preferred ingredients. Serving Size 6

284 Calories Per Serving
9 Grams Of Fat

Cranberry Bundt Cake

Ingredients:

1 c Sugar
3/4 c Shortening
2 x Eggs
2 c Flour
1/4 ts Salt
1/4 ts Baking powder
1 ts Soda
1 c Buttermilk
1 ts Orange flavoring
1 c Whole cranberries
1 c Chopped dates
1 c Chopped nutes

Preparation:

Thoroughly cream sugar and shortening. Beat in eggs. Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy. Add remaining ingredients. Spoon into well-greased bundt cake pan. Bake at 350 degrees for about one hour or until it tests done. Let stand in pan for 15 minutes febore turning out on plate. GLAZE: Combine 1 cup sugar, 1 cup orange juice and 1/4 tsp orange favoring; bring to boil and pour over cake while warm. Let set several hours before serving.

Cranberry Brunch Cake

Ingredients:

3 c. flour
2 tsp. baking powder
1 tbsp. grated orange peel
1 tsp. each, baking soda and cinnamon
1/2 tsp. ground ginger
1 c. orange juice
1 c. margarine
2 c. sugar
3 eggs
1/4 tsp. allspice
1 1/2 c. cranberries
3/4 c. chopped nuts

Preparation:

Stir together flour, baking powder, soda, cinnamon, ginger and allspice; set aside. With an electric mixer, beat the margarine, sugar and orange peel until creamy. Add eggs, one at a time, beating well after each addition. Alternately add the flour mixture and orange juice, blending well. By hand, stir in cranberries and nuts. Spoon batter into well greased and floured 10 inch bundt or tube pan. Bake at 350 degrees about 1 hour.

Carrot and Cranberry Cake

Ingredients:

3 c Sifted flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ground cloves
1 c Packed light brown sugar
1 c Sugar
1 c Oil
4 Eggs; beaten
1 c Whole cranberry sauce
1 c Grated carrots
1/2 c Chopped candied lemon peel.

Directions:

In a mixing bowl, sift together first 7 ingredients. Add brown sugar, sugar, oil, eggs and cranberry sauce and mix well. Stir in carrots and lemon peel. Pour into greased and floured tube pan. Bake at 350 F for 90 minutes, or until cake springs back when lightly touched.

Fried Chicken Recipe

Ingredients:

1 Whole Chicken, Cut Up
2 Eggs, Beaten
2 Tablespoons Cream
Flour
Oil or Shortening
Salt And Pepper for Taste

Gravy:
3 Tablespoons Flour
1 1/2 Cup Whole milk

Directions:

Salt and pepper each piece of chicken. combine beaten eggs and cream, dip chicken into mixture and roll in flour. Coat chicken well. Heat up about 1/4 Inch of oil or shortening in Large skillet or saucepan, brown chicken on both sides, Lower the heat and cook for an additional 25 minutes or until tender. Use oil splatter guard. For the grave, remove chicken from skillet and add 3 tablespoons flour and 1/2 teaspoon each of salt and pepper, Stir and increase heat to high. add milk and cook. Stir until gravy thickens. Serve Hot.

Serving Size 6
365 Calories Per Serving
17 Grams Of Fat

Chicken Noodle Soup Recipe

Ingredients:

1 Package Ramen Noodles, Chicken Flavored, Broken
1 Package Frozen Green Peas, Thawed
1 Small Jar Sliced Mushrooms, Drained
3 Cups Cubed Or Shredded Cooked Chicken
2 1/4 Cups Water
Salt and Pepper To Taste

Directions:

In a large saucepan bring all water to a boil. Add ramen noodles and seasoning packet and thawed peas. heat to a boiling, reduce heat to medium and cook for 5-7 minutes. Stir in mushrooms and chicken and continue cooking over low heat until all ingredients are hot.


Serving Size 4
190 Calories Per Serving
8 Grams Of Fat

Chicken Chow Mein Recipe

Ingredients:

3 1/2 Cups Cooked, Cubed Chicken Breast
2 Cans Cream Of Chicken Soup
2 Cans Chop Suey Vegetables, Drained
1 Can Sliced Water Chestnuts, Drained
3/4 Cup Chopped Cashew Nuts
1 Green Bell Pepper, Chopped
1 Onion, Chopped
1 Cup Chopped Celery
1/4 Teaspoon Hot Sauce
1/4 Teaspoon Soy Sauce
1 1/4 Cup Chow Mein Noodles

Directions:

Combine chicken, soup, vegetable's, water chestnuts, cashew nuts, green pepper, onion, celery and hot sauce in a large bowl mix gingerly. Spoon into sprayed baking dish and sprinkle chow mien noodles over top casserole. Bake uncovered at 350 for 35 minutes or until it bubbles at edges of casserole. Let set 5-7 minutes before serving.

Serving Size 6
320 Calories Per Serving
14 Grams Of Fat

Chicken Pizza Recipe

Ingredients:

6 Flour Tortillas
1 Jar Mexican Roasted Ranchero Sauce
1 1/2 Cup Shredded, Cooked Chicken
1 Habanero Pepper, Roasted Skinned and Finely Chopped
4 Small Green Onions Chopped
1 Cup Monterrey Jack Cheese "Optional"

Directions:

Preheat oven to 425. Butter 1 side of tortilla and place tortillas, butter side up on baking sheet. Bake 4-5 minutes, Just enough to get crisp golden brown tortillas. Spread each tortilla with about 1/3 Cup ranchero sauce, shredded chicken, habenero pepper and green onions top with the shredded cheese. Put back in oven and bake until the cheese is melted. Serve hot and enjoy.

Serving Size 6

310 Calories Per Serving
15 Grams Of Fat

Beef And Broccoli With Oyster Sauce Recipe

Ingredients:

3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 teaspoons sugar
1 teaspoon cornstarch
1 pound lean flank steak
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 tablespoon vegetable oil, divided
1/3 cup (1/2") diagonally sliced green onions
1 tablespoon minced peeled gingerroot
6 cups broccoli florets (about 1 pound)
1/4 cup water
6 cups hot cooked rice

Preparation:

1. Combine first 6 ingredients; stir until well-blended, and set aside.

2. Trim fat from steak. Cut steak diagonally across the grain into 1" thick slices. Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

3. Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly. Serve over rice. Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup rice).

Baked Beef Ziti Recipe

Ingredients:

12 oz uncooked ziti
1 tsp olive oil
2 medium garlic cloves, minced
1/3 pound lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz can crushed tomatoes
1 cup part-skim mozzarella, shredded

Preparation:

Preheat oven to 350°F. Cook pasta according to package directions without added fat or salt; drain and set aside.

Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and saute 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return to pan to heat.

Add seasonings; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.

Spoon a small amount of tomato mixture into bottom of a 4 quart casserole dish. Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half the cheese. Layer remaining ziti on top and top with remaining sauce and cheese. Bake until cheese is golden and bubbly, about 30 minutes. Yields about 1 cup per serving. 8 servings, 6 points per serving

Apricot Round Steak Recipe

Ingredients:

1 3/4 pounds boneless top round steak (3/4" thick)
3/4 cup apricot preserves
1 T. lemon juice
1/2 t. salt
1/8 t. hot pepper sauce

Preparation:

Place steak on broiler pan rack; broil for 6-8 minutes on each side. Meanwhile in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140, for medium, 160; for well done, 170). Slice meat on the diagonal; serve with reserved apricot sauce. 8 servings

Flan Cake Recipe

Ingredients:

3 lg. or 4 sm. eggs (separated, yolks used first)
1/2 c. sugar
2 1/2 tbsp. luke-warm water
1/2 c. flour
1/2 tsp. cream of tartar

Preparation:

Beat egg yolks and sugar until light yellow. Add water, flour and cream of tartar. Last, add lightly beaten egg whites. Put in greased flan pan. Bake at 325 degrees for 25-30 minutes. Remove cake immediately from flan pan.

Fill top, filling base of cake with any desired fruit or pie filling. Can top with Cool Whip also.

Lemon Poke Cake Recipe

Ingredients:

1-1/2 cups sugar
1/2 cup butter, softened
3 eggs
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze
1-1/2 cups powdered sugar
1/4 cup butter, melted
enough fresh lemon juice to make glaze spreadable
lemon zest to taste, optional

Prep Time: 25 minutes
Cook Time: 1 hour, 00 minutes

Preparation:

Preheat oven to 325; grease and flour a Bundt pan.

Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly.

Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter. Put your lemon zest and lemon juice in last. Mix well.

Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook . when you can smell it, it's done !!

Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.

Key Lime Cake Recipe

Prep Time: 25 minutes

Ingredients:

2-1/3 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
juice and zest from 4 key limes
1/2 teaspoon green food coloring, optional
1 cup buttermilk
cream cheese frosting
3/4 cup chopped pecans, lightly toasted

Preparation:

Preheat oven to 350 degrees F. Grease and flour three 9 x 1-1/2-inch round cake pans.

In a medium bowl, with a wire whisk combine flour, baking powder, soda, and salt. Set aside.

In a large mixing bowl cream butter and sugar with stand or electric mixer until fluffy. Add eggs, one at a time. Mixing well after each addition. Mix in key lime juice. Add flour mixture alternately with buttermilk. Mix on low after each addition until just combined. Hand stir in key lime zest. Pour into prepared pans.

Bake for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Allow cakes to completely cool on wire racks.

Frost with cream cheese frosting. Use toasted pecans to decorate sides of cake.

Blueberry Limoncello Cake with a Limoncello Glaze

Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups fresh blueberries
1-1/2 cups butter, room temperature
2 cups sugar
3 eggs, room temperature
1/4 cup plus 1 tablespoon limoncello, divided
2 tablespoons lemon zest, divided
2 cups powdered sugar

Preparation:

Preheat oven to 350 degrees F. Grease 9x13 cake pan. In a large bowl, combine flour, baking soda and salt with a wire whisk. Set aside. Place blueberries in a small bowl. Add 2 tablespoons of dry ingredients. Toss gently and set aside. (This is done so blueberries don't sink to bottom of cake.) In an another bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time. Add 1 tablespoon limoncello. Add the dry mixture and combine completely. Fold in 1 tablespoon zest and blueberries. Carefully add batter to prepared pan. Bake for 30-35 minutes. Cool pan on rack for 15 minutes before adding glaze. Cool completely before serving.

Glaze: With a wire whisk, stir together powdered sugar, 1/4 cup limoncello and 1 tablespoon lemon zest. Drizzle over cake, then spread for even consistancy.

Apple Spice Cake

Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients:

3 medium apples, peeled, cored, thinly sliced
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground allspice
2 cups cake flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs
3/4 cup apple schnapps, apple juice, milk, water or a combination

Preparation:

Toss apple slices with spices and set aside. Preheat oven to 350 degrees F. Grease 9x13 pan. In a medium bowl, combine flour, baking powder and salt with a wire whisk. In a large bowl, cream together butter and sugar. Add eggs one at a time. Add flour mixture alternately with apple schnapps. Stir in apple slices. Bake Apple Spice Cake for 30 to 38 minutes.

Amount of servings will depend on how many slices cut.

Optional: Serve Apple Spice Cake with a dollop of whipped cream and spinkled with cinnamon.

Baked Mini Ravioli 'N' Sauce

Ingredients:

1 (7-ounce) package BUITONI® Three Cheese Mini Ravioli, cooked, drained and kept warm
1 (15-ounce) container BUITONI® Marinara Sauce
1/2 cup (2 ounces) shredded mozzarella cheese

Directions:

1. Preheat oven to 400°F. Grease 2-quart casserole.
2. Combine ravioli and sauce in prepared casserole; sprinkle with cheese.
3. Bake for 12 to 14 minutes or until cheese is melted.

Makes 2 servings.

Baked Macaroni and Cheese

Ingredients:

16 ounces uncooked large elbow macaroni
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded cheddar cheese - divided use
1 (12-ounce) container small-curd cottage cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/2 cup dry bread crumbs
1 teaspoon Greek seasoning

Preparation:

1. Cook pasta according to package directions; drain.
2. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.
3. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese. Combine bread crumbs and Greek seasoning; sprinkle over cheese.
4. Bake at 350°F (175°C) for 25 minutes. Makes 8 to 10 servings.

Grilled Chicken Salad

Ingredients:

2 to 3 chicken breast halves, grilled and sliced into narrow strips
1 head romaine lettuce or mixed greens
4 hard-cooked eggs
1 medium tomato, cut into 8 wedges
12 to 16 ripe or pimiento stuffed olives, sliced
sliced purple onion or green onion
8 small new potatoes, boiled and halved, optional
Mustard Vinaigrette
1 tablespoon Creole mustard
3 tablespoons white wine or sherry wine vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
dash Tabasco sauce
2/3 cup extra-virgin olive oil

Preparation:

Arrange chicken, lettuce, sliced hard-cooked eggs, and remaining salad ingredients on 4 plates. Combine vinaigrette ingredients in a blender or jar. Cover and blend or shake until smooth. Serve the dressing with the salad. Serves 4.

Garlic Chicken and Shrimp

Ingredients:

2 to 3 boneless chicken breast halves or tenders, about 1 pound
1 pound large shrimp
6 tablespoons butter
1/4 cup olive oil
4 medium cloves garlic, smashed and minced
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon Creole seasoning or seasoned salt blend

Preparation:

Lightly pound chicken between sheets of plastic wrap to an even thickness. Cut in strips about 1-inch wide.

In a large skillet, melt the butter with olive oil. Add garlic, basil, parsley, salt, and seasoning. Heat over medium low heat and add the chicken and shrimp. Cook the shrimp and chicken mixture, stirring, for about 10 to 15 minutes, until cooked through. If shrimp are small, add a few minutes after adding chicken. Serve with hot cooked pasta. Sprinkle with fresh chopped parsley, if desired. Serves 4 to 6.

Spumone Di Zabaglione Recipe

Ingredients

6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1−1/2 cup heavy cream

Directions:

Separate the eggs and place the yolks in the top part of a double boiler.
Place the whites in a stainless steel bowl at room temperature. Add sugar
and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add
marsala and rum and place over double boiler.

Beat until frothy and foamy and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while whisking. Beat the cream to soft peaks and fold egg mixture into whites. Place into ice cream machine and chill according to manufacturer’s instructions. Place in freezer, well covered. When ready to serve, scoop into balls and garnish with crushed amaretti cookies.

Carbonara Sauce Recipe

Ingredients

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4″ strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Directions:

Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over
med heat until crisp. Pour off half of fat and stir in red pepper flakes and
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.

Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese.

Insalata Caprese Recipe

Ingredients

4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives

Method:

On a large platter, arrange tomato and mozzarella slices and basil leaves,
alternating and overlapping each. Drizzle salad with olive oil; Sprinkle
with salt and pepper. Garnish with imported olives.

Almond Biscuits Recipe

Ingredients

2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence

Method:

blanched almonds for decoration beaten egg for glazing
1. Sift the flour, baking powder and salt into a bowl. Cream the margarine
(or butter) and sugar together until light, white and fluffy. Beat in the egg
and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.
2. Form the mixture into balls about 1 − 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or
until golden. Cool on a wire rack. This quantity makes about 45
biscuits.

Chicken and Black Bean Chili Recipe

Ingredients:

1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces
1 cup chopped onion
1 can beans - pinto, white, or small red, drained (15 ounces)
1 can black beans, drained (15 ounces)
1 can stewed tomatoes, Mexican style, (15 ounces)
2 tablespoons chili powder or seasoning mix

Preparation:

In large skillet sprayed with nonstick cooking spray, brown chicken and onion over medium heat. Stir in remaining ingredients; bring to a boil. Reduce to low; simmer for about 20 minutes.
Serves 6.

Chicken Artichoke Bake Recipe

Ingredients:

4 boneless chicken breast halves
salt and pepper
flour
1 tablespoon butter
1 tablespoon olive oil
8 ounces sliced mushrooms
2 jars or cans artichoke hearts in brine, quartered, drained
1/2 cup coarsely chopped oven-roasted tomatoes* or drained sun-dried tomatoes
1 can (2 1/4 ounces) sliced ripe olives
1/4 cup chicken broth
juice of 1 lemon
1/4 cup white wine or chicken broth

Preparation:

*To roast tomatoes, cut plum tomatoes into wedges, sprinkle with salt and pepper, place on a foil-lined baking sheet, and roast at 250° for about 3 to 4 hours.

Place chicken breast halves between sheets of plastic wrap and gently pound to a uniform thickness. Sprinkle chicken with salt and pepper then dredge lightly in flour.

Preheat oven to 350°.

Heat butter and olive oil over medium heat; add the chicken pieces. Brown chicken, turning to brown both sides. Add mushrooms and continue sautéing for another 2 minutes. Add remaining ingredients and bring to a boil. Simmer until reduced slightly, then cover and transfer to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through. Serves 4.

Chicken With Apricots Recipe

Ingredients:

1 scant tablespoon butter
1 cup diced apricots (about 4 apricots)
4 boneless chicken breast halves, or 1 pound chicken tenders
salt and pepper
juice and zest of 1/2 lime or small lemon
4 green onions
2 to 4 tablespoons minced green chile pepper, such as poblano or Anaheim
1/2 cup dry white wine
2 tablespoons brown sugar, packed

Preparation:

In a large skillet, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5 minutes. Pour apricots into a bowl and set aside.

Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly. If using chicken tenders, it isn't necessary to flatten. Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside.

Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the skillet, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2. Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot. Serves 4.

Chicken And Apple Skillet Recipe

Ingredients:

4 teaspoons olive oil or canola
2 tart apples, thinly sliced
1 medium onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste

Preparation:

In heavy skillet, heat 2 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp. Remove to bowl and set aside. Add remaining 2 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides. Reduce heat to medium low. Set 1 tablespoon apple juice aside and pour remaining juice in skillet along with the cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear. With slotted spoon, remove chicken to platter; keep warm. Combine cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up any browned bits, for 2 minutes or until thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon apple mixture around cooked chicken. Serves 4.

Chicken With Almonds Recipe

Ingredients:

1/2 cup sliced almonds
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine

Preparation:

Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside.

Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.

Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired. Serves 6 to 8.

Cajun Chicken Pasta Recipe

Ingredients:

3/4 pound rotini, cooked according to pkg
2 tablespoons butter
2 skinless boneless chicken breast halves, sliced 1/2" thick
3 cloves garlic, minced
1 bunch green onion, chopped
2 tablespoons Cajun seasoning, or to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper (cayenne)
8 ounces heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 ounces fresh mushrooms, quartered
1/2 cup parmesan cheese, grated

Preparation:

Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.

Brie and Apple Stuffed Chicken Breasts

Ingredients:

2 tablespoons olive oil
1/2 cup chopped onion
1 tart apple, cored, coarsely chopped
1 teaspoon dried leaf thyme, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup apple cider, divided
4 ounces Brie cheese, without rind, cut in small chunks
4 medium chicken breast halves, bone-in, with skin (2 lbs)

Preparation:

Heat oil innonstick skillet over medium heat. Add onion; cook until quite tender, about 7 to 8 minutes. Add chopped apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 4 to 6 minutes. Remove from heat and let cool slightly, Stir in Brie. Divide stuffing into 4 equal portions.

Heat oven to 400°.

Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

Bake at 400° until chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. The chicken should read about 180° on an instant-read meat thermometer. Remove chicken to serving dish and keep warm.

Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
Serves 4.

Beer Batter Chicken Strips Recipe

Serve these deep fried beer battered chicken strips with barbecue sauce or sweet and sour sauce.

Ingredients:

1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil

Preparation:

Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
Serves 3 to 4.

Beans and Chicken Chili Recipe

Ingredients:

2 (14 oz) cans red beans, small or kidney beans
4 boneless chicken breast halves, diced
1 tablespoon olive oil
1 tablespoon butter
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (28 oz) can tomatoes
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chile peppers,
1 cup water
1 teaspoon sugar
1/8 teaspoon ground red pepper (cayenne)

Preparation:

In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili. Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken and heat thoroughly. Serves 8.

Chicken and Red Bean Chili Recipe

Ingredients:

2 (14 oz) cans red beans, small or kidney beans
4 boneless chicken breast halves, diced
1 tablespoon olive oil
1 tablespoon butter
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (28 oz) can tomatoes
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chile peppers,
1 cup water
1 teaspoon sugar
1/8 teaspoon ground red pepper (cayenne)

Preparation:

In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili. Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken and heat thoroughly. Serves 8.

Basil Lemon Chicken Recipe

Ingredients:

Cook Time: 20 minutes

4 boneless chicken breast halves
2 tablespoons finely chopped fresh basil
1 tablespoon olive oil
2 tablespoons spicy mustard
Juice of 1 lemon
Dash salt
Dash ground black pepper

Preparation:

Wash chicken and pat dry; place between sheets of plastic wrap and pound to an even thickness.

In a plastic food storage bag, combine the chicken, basil, olive oil, mustard, lemon, and salt and pepper. Seal and refrigerate for 2 to 4 hours.

Grill or broil for about 5 to 7 minutes on each side, depending on thickness, or until cooked through. Serves 4.

Chicken Breasts on Rice

Ingredients:

4 boneless chicken breast halves, skin removed
1 can (10 1/2 ounces) cream of mushroom soup
1 soup can half-and-half or milk
1 can (4 ounces) mushroom pieces, with liquid
3/4 cup uncooked long-grain white rice
1/4 teaspoon garlic powder
1 envelope dry onion soup mix, divided
1/2 teaspoon dried thyme
2 tablespoons grated Parmesan cheese

Preparation:

Wash chicken breasts and pat dry; set aside. Combine soup with half and half. Reserve 1/2 cup of mixture for later. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup). Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese. Cover tightly with foil and bake in a 350° oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed. Serves 4.

Baked Chicken Pineapple

Ingredients:

Cook Time: 1 hour, 10 minutes

• 1 teaspoon dried rosemary, crushed

• salt and pepper

• 3 to 4 pounds chicken parts or split breasts

• 10 to 12 green onions, thinly sliced

• 1 cup pineapple juice

• 2 teaspoons finely chopped candied ginger

• 4 slices pineapples, halved

Preparation:

Combine the salt, pepper, and rosemary; rub the chicken parts thoroughly. Place the chicken in a shallow baking pan and sprinkle with the chopped green onions. Mix the pineapple juice and candied ginger and pour over all. Bake, uncovered, in a 375° oven for about 45 to 55 minutes, or until chicken is done. Baste with juices several times. About 10 to 15 minutes before the chicken is done, arrange the pineapple slices on chicken pieces. Serves 4 to 6.

Baked Chicken With Herbs Recipe

Ingredients:

6 chicken breast halves
salt and pepper
1/4 cup butter
6 to 8 ounces sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
3/4 cup dry white wine
1 can (5 ounces) water chestnuts, drained, sliced
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1/4 teaspoon leaf basil

Preparation:

Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish. Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles. Serves 6.

Walnut Chicken Breasts

Chicken breasts baked in foil packets with a bread crumb and walnut dressing mixture.
Cook Time: 55 minutes

Ingredients:

4 boneless chicken breast halves
lemon juice
6 tablespoons melted butter
3 cups bread crumbs, toasted
1/3 cup finely chopped onion
1/2 cup chopped celery
2 teaspoons parsley flakes
3/4 cup chopped walnuts
1/2 teaspoon seasoned salt
seasoned salt and pepper

Preparation:

Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.

Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package. Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.