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.

Apple Brandy Chicken

Apple brandy chicken, made with chicken breast halves, apple brandy, cream, onions, and butter, along with mushrooms.

Ingredients:

4 chicken breast halves
salt and pepper
8 ounces sliced mushrooms
2 teaspoons olive oil
2 teaspoons butter
1/3 cup apple brandy, such as Apple Jack or Calvados
4 green onions, chopped
1/2 cup whipping cream or heavy cream
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme

Preparation:

Flatten chicken; place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in size. Sprinkle with salt and pepper. In a large heavy skillet, heat olive oil and butter over medium heat. Add chicken breasts. Cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add green onions and apple brandy and cook for another minute, until chicken is cooked through and mushrooms are tender. Add cream and thyme; simmer until thickened. Taste and add salt and pepper if needed.
Serves 4.

Sesame Chicken Recipe

Ingredients

1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:

2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1−inch piece fresh ginger, grated
1 garlic clove, crushed
1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or
dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger
and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry−fry over
moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the
meat, reserving the marinade, and stir− fry a few pieces at a time until
browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add
the scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reserved
marinade, and stir over a moderate heat for a further 2 minutes, or until
the ingredients are evenly coated with glaze. Sprinkle the sesame seeds
on top and serve immediately with boiled rice.

Lo Mein Recipe

Ingredients

4 cups cooked Chinese noodles (or very thin spaghetti)
rinsed and drained
12 oz. diced cooked meat (beef, chicken, pork … any)
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry

Method:

Mix together MSG, sugar, and soy sauce. Set aside.
Heat wok or pan hot and dry. Add just 3 tablespoons of the
vegetable oil and all the sesame oil. Put in ginger and garlic to
brown first, then all the other vegetables. Stir and cook for one
minute over high heat. Add the sherry. Cover and cook one
minute longer. Turn off heat. Remove vegetables, and drain;
discard these juices. Set drained vegetables aside.

Heat wok or pan dry again. Put in remainder of oil. Turn heat
to medium. Add cooked noodles and stir constantly to heat
through and to coat the noodles with oil for a couple minutes.
Add your choice of meat and reserved vegetables; mix
thoroughly. Add reserved soy sauce mixture and stir until
noodles become one even color. Serve.

Kung Pao Chicken Recipe

Ingredients

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken

Sauce:

1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1−inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Hunan Beef Recipe

Ingredients

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain
Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

Method:

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

General Tsao’s Chicken

Ingredients

1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers

Method:

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until
crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir−fry briefly. Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

Moo Goo Gai Pan Recipe

Ingredients

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

Method:

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.

Hoisin Beef & Scallion Rolls Recipe

Ingredients

1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger −−chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions

Method:

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and
some pepper. Add the beef and marinate overnight in the refrigerator,
turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes
per side.

Cool completely and then slice very think on the bias, across
the grain of the meat. Trim the slices to form approximately 2 x 4 inch
strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay
a small bundle of scallion julienne at one end and roll up securely.
Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef),
and refrigerate until time to serve.

Egg Rolls Recipe

Ingredients

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

Method:

Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING:

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown.

Makes 10. The two−stage deep frying method is actually a professional Chinese chefs’ secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

Cordon Bleu Casserole Recipe

Ingredients:

4 cups cooked turkey, cubed
1 cup cheddar cheese, shredded
1/4 cup butter or margarine
2 cups light cream
1/8 teaspoon dry mustard

TOPPING

2 tablespoons butter or margarine, melted
1/4 cup cheddar cheese, shredded
3 cups cooked ham, cubed
1 cup onion, chopped
1/3 cup flour
1 teaspoon dill weed
1/8 teaspoon ground nutmeg
1 cup dry bread crumbs
1/4 teaspoon dill weed
1/4 cup walnuts, chopped

Instructions:

1. In a large bowl, combine turkey, ham and cheese; set aside.
2. In a saucepan, saute onion in butter until tender.
3. Add flour; stir to form a paste. Gradually add cream, stirring constantly.
4. Bring to a boil; boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well.
5. Remove from the heat and pour over meat mixture.
6. Spoon into a greased 13×9x2″ baking dish.
7. Toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole.
8. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

Chicken Cobbler

Ingredients:

Filling

7 cups chicken broth, plus more as need for gravy
3 1/2 pounds chicken breast halves, with skin and bones
1/8 teaspoon saffron threads, crushed
2/3 cup diced carrots
2/3 cup diced celery
1 cup chopped green onions
1 cup frozen petit peas, thawed
1/4 pound smoked ham, chopped
2/3 cup chopped onion
3 tablespoons chopped parsley
1/2 cup unsalted butter
3/4 cup all-purpose flour

Topping

1 1/4 cups milk
1 egg
2 tablespoons melted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sharp cheddar cheese, grated
2 tablespoons chopped parsley
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper

Instructions:

1. Combine broth, chicken and saffron in a large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to large bowl and cool briefly; reserve broth. Remove skin and bones from chicken. Cut chicken into 3/4-inch cubes; place in 15 x 10 x 2-inch (4 quart) glass baking dish.
2. Bring broth to boil. Add carrots and celery; cook 5 minutes. Using slotted spoon, transfer to dish with chicken. Add green onions, peas, ham, onion and parsley to chicken.
3. De-fat broth and add enough additional broth to equal 6 1/2 cups; set aside.
4. In a large saucepan melt butter over medium heat. Add flour; whisk to combine an dlet cook for 2-3 minutes. Gradually whisk in broth. Boil until thick and smooth, whisking constantly, about 8 minutes. Season with salt and pepper. Add to chicken. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)

5. For Topping:

6. Position rack in center of oven and preheat to 400 degs. Whisk milk, egg and butter to blend in large bowl. Add remaining ingredients. Drop batter by tablespoonfuls over filling. Bake cobbler until topping is firm and golden brown, about 35 minutes.

Cheesy Italian Beef and Noodle Bake

Ingredients:

1 1/2 lbs. ground beef
1 14 oz. can tomatoes
1 7 1/2 oz. can tomato sauce
1/4 cup parmesan cheese
2 cloves garlic, minced
1 1/2 cups medium egg noodles
1 cup sour cream
1 8 oz. pkg cream cheese
6 green onions

Instructions:

1. In a large frying pan, saute ground beef and garlic; drain off fat.
2. Add tomatoes, tomato sauce, parmesan cheese and simmer 10 minutes.
3. Cook egg noodles, and toss with sour cream, cream sheese and green onions.
4. Spoon half of the noodle cheese mixture into a greased casserole dish, top with half the meat mixture, add remaining noodles and top wiht remaining sauce.
5. Bake covered for 30 minutes.

Recipe Serves: 8

Beef and Broccoli Casserole Recipe

Ingredients:

1 lb. lean ground beef
1 cup celery, chopped
1 cup onions, chopped
1 cup rice, cooked
1 pkg. frozen broccoli, thawed and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick margarine, melted
1 cup cheese, grated

Instructions:

1. Brown ground beef in skillet while rice cooks in rice cooker.
2. Mix ground beef, rice and all other ingredients in skillet.
3. Transfer mixture into a casserole dish. Bake, uncovered, at 350° for 30 minutes.

Recipe serves: 8

Jay’s Tuna Surprise

Ingredients:

2 cups medium egg noodles
or
1 cup macaroni
1 onion, chopped
2 celery stalks, sliced
1 14 oz can corn
1 8 oz can sweet peas
1 10 oz can cream of mushroom soup
1 cup milk
1 10 oz can flaked tuna fish
1 tsp oregano
1 tsp. garlic powder
salt & pepper to taste
cheddar cheese (optional)

Instructions:

1. Fill a large pot with cold water, add a dash of salt, cover and over a high heat bring to a boil. Once water boils, add pasta, and cook until al dente - do not over cook !
2. In a frying pan, over medium heat saute onions and celery, about 3 minutes.
3. Season with oregano, garlic powder, and salt & pepper to taste.
4. Reduce heat to low, add mushroom soup, and stir until smooth. Slowly add milk until blended.
5. Add corn and peas and tuna fish, stir just until heated, about 3 minutes.
6. In a medium casserole combine drained cooked pasta and tuna mixture, mix well.
7. Cover and bake in oven for 25-30 minutes until bubbly. If using cheese, remove cover afet 20 minutes, sprinkle cheese evenly over the top and return to oven until melted.

Chicken And Zucchini Casserole Recipe

Ingredients:

4 cups cooked chicken or turkey, cubed
6 cups zucchini, diced
1 cup onion, diced
1 cup carrots, shredded
1 can cream of chicken soup
8 oz. sour cream
1/8 tsp. garlic powder
1 pkg. stuffing mix
1/2 cup butter
1 cup cheddar cheese, grated

Instructions:

1. Cumbine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
2. Combine carrots, soup, sour cream, & garlic powder in a large bowl; stir until smooth.
3. Add zucchini, onion, and chicken; mix.
4. Spread chicken mixture in a greased 9 X 13 inch casserole.
5. Melt the butter in a skillet, add stuffing mixture and toss well to coat with butter.
6. Sprinkle over chicken mixture and bake for 1 hour at 350 degrees. Casserole should be golden brown and hot!

serves:6

Snickerdoodles Recipe

Ingredients

1 3/4 cups soya flour
1/2 cup almond flour
1/2 cup oat flour
1 cup (1/2 lb.) unsalted butter
1 3/4 cups Splenda
2 eggs
2 tsp cream of tartar
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Topping Mixture:
1/4 cup Splenda
1 Tbs cinnamon

Directions:

Preheat oven to 350°F.
Sift together the flours, cream of tartar, baking soda, 1 tsp cinnamon and salt. Set aside. With a hand held mixer or the bowl of a standing mixer, cream the butter and Splenda for 3 minutes. The color should lighten noticeably. Add the eggs one at a time and blend one minute after each is added. Stop and scrape down the sides of the mixing bowl at any time during this process when necessary to mix thoroughly. Blend in the flour mixture in 3 parts, mixing at least 20 seconds

after each addition. For the topping: Mix together the 1/4 cup Splenda and 1 Tbs cinnamon in a small bowl. Using a fork or a wire whisk, blend well to evenly combine the two. Roll the cookie dough into walnut size balls and drop into the topping mixture roll to coat the cookie and place at least one inch apart on cookie sheet. Bake for 12 to 15 minutes.
Makes 30 cookies. Approx. 1.5 carbs per cookie.

Burgers ala Lobster Club

Ingredients

1 pound unsalted butter, at room temperature
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
1 teaspoon chopped fresh rosemary
2 pounds freshly ground beef − a combination chuck & shoulder works best
Coarse salt and freshly ground pepper
Vegetable oil for grill
Baby lettuce

Directions:

In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; this can also be done in a food processor. Turn out onto parchment or plastic wrap and roll into a log, 1 1/2−to 2−inches in diameter. Chill until firm, or freeze for up to one month Heat grill or grill pan.

Form 4 eight−ounce burgers, 1−inch thick. Cut four 1/4−inch thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a 1/4−inch slice of compound butter inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper.
Oil grill with a small amount of vegetable oil to prevent sticking. Grill burgers for 5 to 7 minutes per side for medium doneness. Remove from grill and place each burger on a baby lettuce leaf and serve.
Serves 4. 1 gram carbs per serving.

Spinach and Egg Scramble

Ingredients

3 tablespoons peanut oil
1 onion, chopped
1 pound lean ground beef
1 pound spinach, blanched, drained and chopped
Salt
Tabasco sauce
4 eggs, lightly beaten
4 tablespoons Parmesan cheese, grated

Directions:

Heat the oil in a large skillet. Add the onion, and sauté over medium heat until soft. Add the beef, using a fork to break it up into small bits. Cook until the redness is gone. Add the spinach, and mix well. Cook, stirring, for 3 to 4 minutes. Add salt to taste. Mix the Tabasco with the eggs. Pour over the beef mixture, and cook, stirring until the eggs are set.
Remove from heat, transfer to a warm platter and sprinkle with Parmesan. Yield: 6 servings

Per Serving: 362 Cal (60% from Fat, 33% from Protein, 7% from Carb); 30 g Protein; 24 g Tot Fat; 6 g Carb; 3 g Fiber; 197 mg Calcium; 4 mg Iron; 240 mg Sodium; 233 mg Cholesterol

Florentine Stuffed Meatloaf

Ingredients

1 pound lean hamburger
1/2 teaspoon nutmeg
1/2 cup mozzarella, shredded
1 egg, slightly beaten
1/4 teaspoon salt (optional)
1 small onion, chopped
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed

Directions:

In a medium bowl, combine hamburger, egg, onion, salt and pepper.
Line sides and bottom of an 8 x 4−inch loaf pan with 2/3 of meat mixture. Set aside. Press excess moisture out of spinach. In a medium bowl, combine spinach and nutmeg. Spread half of spinach over meat. Press lightly. Sprinkle cheese over spinach. Top with remaining spinach. Press lightly. Form remaining meat over top, sealing seams. Bake at 350F for 50 to 55 minutes or until brown and firm in center. Yield: 6 servings

Per Serving: 303 Cal (68% from Fat, 24% from Protein, 8% from Carb); 18 g Protein;
23 g Tot Fat; 6 g Carb; 3 g Fiber; 183 mg Calcium; 3 mg Iron; 284 mg Sodium; 105 mg Cholesterol

Mexican Deviled Eggs

Ingredients

12 large hard boiled eggs, peeled
1/2 teaspoon salt
1/4 cup mayonnaise (or salad dressing
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon capers, finely chopped
1 red chile, ground
1 tablespoon prepared mustard
1 tablespoon fresh cilantro, snipped

Directions:

Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro. Yield: 12 servings

Per Serving: 124 Cal (71% from Fat, 25% from Protein, 5% from Carb); 8 g Protein; 10 g Tot Fat; 2 g Carb; 0 g Fiber; 36 mg Calcium; 1 mg Iron; 291 mg Sodium; 249 mg Cholesterol

Creamy Chicken and Green Beans

Ingredients

3 pounds boneless, skinless chicken breasts
1/4 teaspoon thyme
1 onion, chopped
1 cup water
1 pound green beans, cut in 1−inch pieces
1/4 cup butter
6 ounces mushrooms, sliced
2 tablespoons flour
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1 cup heavy cream
1 tablespoon vermouth
1/4 cup Parmesan cheese, shredded

Directions:

In a large skillet, arrange chicken breasts; sprinkle with thyme and onion. Add water; bring to a boil. Cover and simmer for 10 minutes or until tender. Remove chicken; cut into bite−size pieces.
Preheat broiler. Spray a 2 1/2 quart baking pan with non−stick vegetable spray. Cook beans in boiling salted water for 8 minutes; drain, reserving 1/2 cup. Spread beans in prepared baking pan.

In a large skillet, melt butter; add mushrooms and sauté until lightly browned. Stir in flour, mustard, salt, nutmeg, and white pepper; cook, stirring constantly, until bubbly.
Remove from heat. Gradually stir in half−and−half and reserved bean liquid. Cook, stirring constantly, until thickened. Fold in chicken and vermouth. Spoon over beans. Sprinkle with cheese. Broil, 6 inches from heat source, for 5 minutes or until sauce is lightly browned. Serve immediately. Yield: 4 servings

Per Serving: 870 Cal (39% from Fat, 53% from Protein, 8% from Carb); 113 g Protein; 37 g Tot Fat; 17 g Carb; 5 g Fiber; 215 mg Calcium; 6 mg Iron; 817 mg Sodium; 366 mg Cholesterol

Cheddar Pancakes

Ingredients

8 ounces medium Cheddar, grated
3/4 cup sour cream
3 large egg yolks, beaten
3/4 teaspoon salt
1 1/2 teaspoons thyme
1/2 teaspoon dry mustard
2 teaspoons butter
2 tablespoons unflavored protein powder

Directions:

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the protein powder salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.
Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3−inch cakes. Yield: 6 servings

Per Serving: 272 Cal (77% from Fat, 20% from Protein, 3% from Carb); 14 g Protein; 23 g Tot Fat; 2g Carb; 0 g Fiber; 326 mg Calcium; 1 mg Iron; 639 mg Sodium; 161 mg Cholesterol Cheddar

Chicken Florentine Recipe

Ingredients

1/2 pound fresh spinach, stems removed, washed
4 tablespoons butter
1 large onion, cut into rings
6 ounces mushrooms, sliced
1/3 cup dry white wine
1 tablespoon soy flour
1 cup sour cream
1 pinch garlic powder
4 ounces sharp Cheddar cheese, grated
2 boneless, skinless chicken breasts

Directions:

Steam spinach until wilted; drain and chop.
Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate.
Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350F for 20 to 30 minutes. Yield: 4 servings

Per Serving: 390 Cal (77% from Fat, 13% from Protein, 10% from Carb); 12 g Protein; 33 g Tot Fat; 10 g Carb; 3 g Fiber; 367 mg Calcium; 2 mg Iron; 376 mg Sodium; 86 mg Cholesterol

El Dorado Casserole

Ingredients

2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato paste
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa

Directions:

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.
Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2 quart casserole. Cover with remaining cheese. Bake at 350F for 30 minutes. Yield: 8 servings

Per Serving: 609 Cal (62% from Fat, 31% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9g Carb; 2 g Fiber; 487 mg Calcium; 4 mg Iron; 695 mg Sodium; 764 mg Potassium; 37 mg Folate; 15 mg Vit C; 156 mg Cholesterol

Rye Walnut Rolls

Ingredients:

1 medium onion, chopped (1 cup)
1 tablespoon salt, divided
1/2 cup olive oil
2 cups whole milk
2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup warm water (105–115°F)
1 tablespoon mild honey or sugar
5 1/2 cups all-purpose flour plus more for kneading and dusting
1 cup rye flour
1/2 teaspoon black pepper
3/4 cup walnuts, toasted, cooled, and coarsely chopped
1 large egg beaten with 1 tablespoon water for egg wash
1/4 cup nigella or poppy seeds

Directions:

Line 2 large baking sheets with parchment paper. 3Cook onion with 1/4 teaspoon salt in oil in a 10-inch skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Drain onions in a sieve set over a bowl, reserving onions. Stir milk into onion oil in bowl.

Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Mix flours, pepper, milk mixture, and remaining 2 3/4 teaspoons salt into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, about 6 minutes.

Pat dough into a 9-inch square and sprinkle with onions and walnuts. Fold dough over to enclose filling and pinch edges to seal. Knead to distribute onion and nuts throughout dough, dusting with just enough flour to keep dough from sticking, about 2 minutes. (Dough will be lumpy; if any nuts or pieces of onion pop out, just push them back in.)

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap). Cut log into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 2 inches apart on a baking sheet. Cover rolls with a kitchen towel (not terry cloth). Make more rolls with remaining dough, arranging and covering them on second sheet. Let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

Preheat oven to 375°F with racks in upper and lower thirds.

Brush rolls with egg wash and sprinkle with nigella seeds. Bake, switching position of sheets halfway through, until golden brown, 20 to 25 minutes. Transfer rolls to a rack and cool at least 20 minutes.

Southeast Asian Beef and Rice-Noodle Soup

Ingredients:

3 pounds meaty beef short ribs
3 pounds beef shank in 2 or 3 pieces
2 tablespoons peanut or vegetable oil, divided
1 large onion, sliced
2 (1-inch) pieces peeled ginger, smashed
1 bunch scallions, white parts smashed and greens chopped
3 garlic cloves, smashed
1 (4-inch-long) fresh red or green chile, stemmed and halved lengthwise
2 quart water
1/4 cup soy sauce
4 whole star anise
1 (4-inch) cinnamon stick
14 ounces dried flat Asian rice noodles

Accompaniments: mint sprigs; thinly sliced seedless cucumber; Sriracha and hoisin sauces; lime wedges

Directions:

Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.

Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.

Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.

Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.

Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.

Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in soup.

Red-Bean Soup with Gremolata

Ingredients:

1 (1-pound) bag dried red kidney beans, picked over and rinsed
1 large onion, chopped
4 large garlic cloves, chopped
4 fresh ají dulce chiles, stemmed, seeded, and chopped
2 Cubanelle peppers (Italian green frying peppers), seeded and chopped
1/2 cup chopped recao (culantro) or cilantro leaves
1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained
1/4 cup extra-virgin olive oil plus additional for drizzling
1 Turkish or 1/2 California bay leaf
1/2 teaspoon sweet piment&ocute;n (smoked paprika)
2 1/2 quarts water
1 tablespoon fresh lemon juice

For gremolata:

1 teaspoon grated lemon zest
1 garlic clove, minced
1/4 cup finely chopped flat-leaf parsley
2 1/2 quarts water
1 tablespoon fresh lemon juice

Directions:

Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.

Cook onion, garlic, chiles, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and pimentón and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf.

Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.

Make gremolata:
Stir together zest, garlic, and parsley.

Serve soup sprinkled with gremolata and drizzled with oil.

Orange Pumpkin Cloverleafs

Ingredients:

3/4 stick unsalted butter, melted, divided
2 teaspoons active dry yeast (from a 1/4-ounce package)
1/4 cup warm milk (105–115°F)
1 tablespoon mild honey or sugar
2 3/4 cups all-purpose flour plus more for kneading and dusting
1 1/2 teaspoons salt
1/3 cup canned pure pumpkin
2 large eggs, divided, plus 1 yolk
1/2 teaspoon grated orange zest
2 tablespoons fresh orange juice
1 tablespoon water

Directions:

Butter muffin cups with 1 tablespoon melted butter.

Stir together yeast, warm milk, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Mix flour, salt, pumpkin, 1 whole egg, yolk, orange zest and juice, and remaining 5 tablespoon butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap).

Cut log into 6 equal pieces, then cut each piece into thirds. Roll each piece into a 1-inch ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Put 3 balls side by side in each of 6 muffin cups.

Make more rolls with remaining dough in same manner. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until dough is about 1 inch above rim of muffin cups, 1 to 1 1/2 hours.

Preheat oven to 375°F with rack in middle.

Whisk together remaining egg and water and brush on tops of rolls. (You will have leftover egg wash.)

Bake until golden brown, about 20 minutes. Transfer rolls to a rack and cool at least 20 minutes.

Paprika Roast Chicken With Sweet Onion

Ingredients:

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
1 sweet onion, cut into 1/2-inch wedges

Directions:

Preheat oven to 500°F with rack in upper third.

Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.

Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Mexican Pineapple Salad

Ingredients

1 (3-pound) pineapple, peeled and diced
1/2 pound jicama, peeled and cut into 1/4-inch pieces
1 (7-to 8-ounce) avocado, cut into cubes
1 small red onion, thinly sliced (1/2 cup)
2 tablespoons olive oil
1 tablespoon distilled white vinegar

Method

Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Ingredients

1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste

Method

Preheat oven to 350°F with rack in middle.

Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.

Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.

Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.

Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

Roast Chicken Provencale

Ingredients:

3 pound chicken
1 small onion
1 garlic clove
2 plum tomatoes
1/4 cup Kalamata olives
1/2 cup packed fresh basil leaves
1/2 cup dry white wine
3/4 cup veal stock

Directions:

1. Preheat oven to 450*F (230*C).
2. Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes. Reduce temperature to 350*F (175*C). Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170*F (80*C), and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
3. While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
4. Pour off all but 2 teaspoons fat from skillet and sauté onion over medium-high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat.
5. Cut chicken into 4 serving pieces. Pour sauce over chicken and sprinkle with chopped basil.

Serves 4.

Cheesy Chicken and Mushroom Lasagne

Ingredients:

1 (10-ounce) package cremini or white mushrooms, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
5 tablespoons unsalted butter, divided
1/2 cup dry white wine
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
3 1/2 cups whole milk
1/4 cup all-purpose flour
2 teaspoons thyme leaves
3/4 cup grated Parmigiano-Reggiano
12 Barilla no-boil egg lasagne noodles (less than a 9-ounce package)
1 1/2 cups coarsely grated Gruyère (3 ounces)

Directions:

Preheat oven to 425° with rack in middle.

Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)

Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.

Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.

Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.

Bourbon Banana Pudding with Glazed Pecans

Ingredients:

For pudding and candied pecans:

large egg yolks
3/4 cup plus 2 tablespoon packed light brown sugar, divided
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
3 cups whole milk
5 teaspoons bourbon
1 teaspoon pure vanilla extract
1 1/2 teaspoon mild honey
1 1/2 teaspoon water
3/4 cup pecan halves

For spongecake and syrup:

3 large eggs
1/2 cup plus 2 tablespoon sifted cake flour (not self-rising; sift before measuring)
1/4 teaspoon salt
1/3 cup plus 1 tablespoon granulated sugar, divided
1/2 teaspoon pure vanilla extract
2 1/2 tablespoons unsalted butter
1/4 cup bourbon
1/4 cup water

For assembly:

3 ripe medium bananas
1/2 cup heavy cream
1 teaspoon granulated sugar

Equipment: a 9-inch square cake pan

Directions:

Make pudding and glaze pecans:
Lightly beat yolks in a medium bowl.

Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan. Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes. Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.

Cover surface with wax paper and chill until cold, about 2 hours.

Preheat oven to 350°F with rack in middle.

Warm remaining 2 tablespoons brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved. Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.

Bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer pecans with a metal spatula to a rack to cool. Coarsely chop, reserving 4 halves for garnish.

Make spongecake and syrup:
Preheat oven to 400°F with rack in middle. Butter and flour cake pan. Warm eggs (in shell) in hot water 5 minutes.

Whisk together flour and salt.

Beat eggs, 1/3 cup sugar, and vanilla with an electric mixer at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.

Transfer to a wide bowl. Sift flour mixture, one third at a time, over batter, folding gently but thoroughly with a rubber spatula after each addition. Stir together butter and about 1/4 cup batter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.

Pour batter into cake pan and smooth top. Bake until golden brown and edges start to pull away from sides of pan, 12 to 14 minutes.

Meanwhile, bring bourbon, water, and remaining tablespoon sugar to a boil, stirring until sugar has dissolved. Remove from heat.

Transfer cake in pan to a rack, then run a thin knife between cake and side of pan and cool 5 minutes. Invert cake onto rack.

Assemble dessert:
Cut off one third of cake, reserving for another use. Brush remaining cake with half of bourbon syrup. Carefully turn cake right side up and brush with remaining syrup. Cool completely, about 30 minutes.

Cut cake into 1 1/2-inch squares. Thinly slice bananas.

In 4 bowls or 10-oz glasses make 2 layers each of pudding, bananas, cake (use all of it), and chopped pecans, then top with a third layer of pudding, bananas, and chopped pecans.

Chill, loosely covered, 1 hour. Let stand at room temperature 20 minutes before serving.

Whip cream with sugar until it holds soft peaks, then dollop on top of each dessert. Garnish with reserved pecan halves.

Shredded Brussels Sprouts with Pecans and Mustard Seeds

Ingredients:

1/3 cup pecans, coarsely chopped
2 containers (10 ounces each) Brussels sprouts, ends trimmed
1/2 tablespoon butter
2 teaspoons olive oil
1 tablespoon yellow mustard seeds
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Directions:

1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.

2. Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don’t have a food processor, halve and thinly sliced with a chef’s knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

Porcini Mushroom Soup

Ingredients:

3/4 ounces dried porcini mushrooms (1 cup)
6 cups tepid water plus 2 cups hot water, divided
1 medium onion, finely chopped
1/2 stick unsalted butter
2 celery ribs, finely chopped
1 medium carrot, finely chopped
3 garlic cloves, finely chopped
1 1/2 pounds white mushrooms, sliced or quartered
1 (15-ounce) can diced tomatoes, drained
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped dill

Directions:

Soak porcini in 2 cups hot water 15 minutes.

Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.

Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

Cashew Curry Recipe

Ingredients

1/2 lb whole cashews
2 tablespoons olive oil (or butter)
5 shallots, thinly sliced (or green onions)
1/4 cup red bell pepper, chopped
1/4 cup peas (optional)
1 teaspoon curry powder
1 lemon, zest of (or 2-in piece of lemongrass)
1 tablespoon coriander
1/2 teaspoon turmeric
1/2 teaspoon salt
2 green chilies, thinly sliced
3 garlic cloves, minced
2 slices ginger, thin slices
15 ounces unsweetened coconut milk
2 tablespoons cilantro, chopped

Directions

Sauté the shallots, red bell pepper, and peas(if using) in the olive oil or butter, stirring occasionally, about 10 minutes.
Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes more.

Add remaining ingredients and simmer until thickened, another 5-10 minutes. Serve with rice. Garnish with more cilantro, if desired.

Ginger Jeweled Salad

Ingredients:

1 tablespoon fresh ginger juice, made by grating a 4-5-inch piece of ginger into a pile and then pressing it against a strainer to extract the ginger juice

2 tablespoons white wine or Champagne vinegar
fine grain sea salt
1/2 teaspoon jalapeno, very finely chopped
1/3 cup extra virgin olive oil

2/3 cup dried figs, stems trimmed, quartered
1/3 cup dried pluots, chopped
1/2 cup toasted hazelnuts, loosely chopped
1 1/3 cup cooked wild rice, room temperature
5 big handfuls of leafy salad greens (see headnotes), washed and dried

Directions:

In a big jar or medium bowl make the ginger vinaigrette by whisking together the ginger juice, vinegar, jalapeno, and a couple big pinches of salt. Slowly drizzle the olive oil into the jar whisking all the while. Stop when the dressing takes on a slightly creamy appearance. Taste and adjust the flavors if needed. Set aside.

Hold off dressing the salad until just before you are ready to serve it. This will help to keep the lettuce vibrant and lively. In a large bowl toss the figs, pluots, hazelnuts and wild rice with a generous splash of the dressing. Once they are nicely coated, add the lettuce, a bit more vinaigrette, and a pinch of salt. Gently toss until the lettuce is evenly coated. Taste and adjust if needed.

The little bits of fruit and nuts tend to fall to the bottom of the bowl, so before serving scoop them back up from the bottom so you end up with plenty of rice and fruit on top. Serves about 7.

Fantasy-ish Fudge Recipe

Ingredients:

1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger)
3 cups organic cane sugar
3/4 cup unsalted butter
2/3 cup lite coconut milk (regular is fine too)
7 ounces Ricemellow Crème (or the marshmallow creme of your choice)
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)

Butter a 13×9 baking dish. Alternately, you can line it with parchment paper. Finely chop the chocolate bar and set aside.

Directions:

Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Slowly bring the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add the Ricemellow Creme, vanilla, and nuts (if you are using them).

Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature, but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to slice into 1/2-inch cubes. Tip: A thin knife is best for cutting, or (even better) a large pizza cutting wheel.