Recipes from An Italian Bariatric Patient

Dinners

Alton Brown's Chicken Fried Steak

http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe/index.html

Ingredients

  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 whole eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh thyme leaves

Preparation

  1. Preheat oven to 250 degrees F.
  2. Cut the meat with the grain into 1/2-inch thick slices.
  3. Season each piece on both sides with the salt and pepper.
  4. Place the flour into a pie pan.
  5. Place the eggs into a separate pie pan.
  6. Dredge the meat on both sides in the flour.
  7. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick.
  8. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again.
  9. Repeat with all the pieces of meat.
  10. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
  11. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat.
  12. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan.
  13. Cook each piece on both sides until golden brown, approximately 4 minutes per side.
  14. Remove the steaks to a wire rack set in a half sheet pan and place into the oven.
  15. Repeat until all of the meat is browned.
  16. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan.
  17. Whisk in 3 tablespoons of the flour left over from the dredging.
  18. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken.
  19. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes.
  20. Season to taste, with more salt and pepper, if needed.
  21. Serve the gravy over the steaks.

Beef Noodle Soup

http://www.cooksrecipes.com/soup/beef_noodle_soup_recipe.html

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 pound stew beef, diced
  • 1/2 cup grated carrot
  • 1/3 cup chopped celery
  • 1 garlic clove, crushed
  • 1 tablespoon all-purpose flour
  • 7 cups water
  • 3 teaspoons beef base or bouillon granules
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 cup uncooked thin egg noodles
  • 1/3 cup chopped green onion
  • 1/4 cup chopped flat-leaf parsley

Preparation

  1. Heat oil in a large saucepan, on medium-high heat.
  2. Add diced stew beef and sauté until browned.
  3. Add grated carrots, chopped celery, and crushed garlic clove.
  4. Saute until tender-crisp.
  5. Stir in flour.
  6. Add water, beef base, Worcestershire sauce, bay leaf, salt, and basil.
  7. Simmer for 20 minutes, uncovered.
  8. Stir in noodles, chopped green onions, and chopped parsley.
  9. Simmer for 15 minutes, or until the noodles are tender.
  10. Remove the bay leaf before serving.
  11. Makes 6 servings.

Beef Stew

http://allrecipes.com/Recipe/Hearty-Beef-Stew/Detail.aspx

Ingredients

  • 1 pound cubed beef stew meat
  • 1/4 cup all-purpose flour
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 2 cups beef broth
  • 1 1/2 tablespoons teriyaki sauce
  • 1 onion, chopped
  • 3 carrots, sliced
  • 1 stalk celery, sliced
  • 2 potatoes, cubed
  • 1/2 pound mushrooms, quartered
  • 2 cloves garlic, minced
  • 1 bay leaf

Preparation

  1. Place beef stew meat into a slow cooker.
  2. In a small bowl, mix together flour, paprika, salt, and pepper.
  3. Sprinkle over beef stew meat, stirring to coat.
  4. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
  5. Cover, and cook on Low 6 hours, stirring occasionally.

Beef Stroganoff

According to Wikipedia, Beef Stroganoff was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries. You will want to make this with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also easily substitute yogurt for sour cream and leave out the mushrooms entirely.

http://www.elise.com/recipes/archives/001976beef_stroganoff.php

  • Cook Time: 25 minutes
  • Serves 4

Ingredients

  • 2 pounds top lean sirloin roast, trimmed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon butter or margarine
  • 2 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 2 cups beef bouillon or broth
  • 1 medium onion
  • 1 cup diced mushrooms
  • 3 tablespoons low fat sour cream, room temperature
  • 1/8 teaspoon nutmeg (optional)
  • 1/2 teaspoon of dry tarragon (optional)
  • 1 bag egg noodles

Preparation

  1. Cut the sirloin into narrow 2-inch long strips about 1/4 inch thick
  2. Sprinkle the meat with salt and pepper to your taste
  3. Heat 1 tablespoon butter and 1 tablespoon olive oil in a medium saucepan
  4. Blend in 1 tablespoon flour
  5. Gradually stir in beef broth, stirring and cooking until thickened and smooth
  6. Dice the onion and the mushrooms
  7. Heat 1 tablespoon of butter and 1 tablespoon olive oil in a separate small saucepan over medium heat
  8. Quickly brown mushrooms and onions
  9. If using nutmeg and/or tarragon, add those here
  10. Add the mushrooms and onions to the beef sauce
  11. Heat another 1 tablespoon of butter and 1 tablespoon olive oil in a small saucepan over medium heat
  12. Quickly brown meat strips on all sides. You may need to do this in batches.
  13. Add the browned meat to beef sauce
  14. Cover and cook on low for 20 minutes
  15. While the beef is cooking, put on a pot of boiling water.
  16. Once the water comes to a boil, add the bag of egg noodles. Cook for 8 to 10 minutes
  17. When there are only 2 to 3 minutes left for the egg noodles, stir in sour cream to the beef and sauce at a low heat
  18. Serve the beef and the sauce over the egg noodles

Black Bean Soup

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Serves: 6 to 8

Ingredients

  • 1 1/2 cups boneless skinless white-meat chicken, ham, or sausage, chopped into bite size pieces
  • 2 15-ounce cans reduced sodium black beans, rinsed and drained or 1 bag dried black beans
  • 3 cups fat-free, low-sodium chicken broth
  • 5 slices bacon (remove this if you want a lower-fat soup)
  • 1 large onion, finely chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, finely chopped
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1 tablespoon thyme
  • 1 teapsoon oregano
  • 1/8 cup chopped fresh cilantro
  • 1 bay leaf
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Sour ceram for garnish
  • Grated cheddar for garnish
  • 1 cup rice

Other possible ingredients

  • 1/2 large red pepper
  • 1 teaspoon worchestershire sauce
  • 4 to 6 cloves garlic
  • 4 teasoons white vinegar

Preparation

  1. Boil black beans for 60 to 90 minutes, or as instructed on the package of black beans
  2. Chop carrots, celery, onion, and chicken
  3. Drain beans
  4. Chop bacon into fine pieces
  5. Add the bacon andfry it in the bottom of large soup pot for 3 to 5 minutes.
  6. Add in onions, carrots, peppers, and chicken and sautee for 5 minutes.
  7. Stir in cumin, chili powder, thyme, oregano,cilantro,garlic, black pepper, and cook for 1 minute.
  8. Blend roughly one third of the black beans in a food processor and add to the pot
  9. Add the rest of the black beans, broth, and bay leaf
  10. Bring to a boil, then cover and simmer for 30 minutes.
  11. In another pot, cook one cup rice as instructed on package
  12. Serve soup over rice with sour cream and cheddar on top as garnish

Brian's Kielbasa and Potatoes

When I was in Munich, Germany, I found a dish just like this being served in a bier garden. They were making this by the cauldron-ful. The food was fantastic, the atmosphere was great, and I had a wonderful time.

Ingredients

  • 2 whole kielbasa (approx 2 lb)
  • 5 to 6 large potatoes
  • 1 large onion
  • 1 green bell pepper
  • Black pepper
  • 2 tablespoons olive oil

Preparation

  1. In a large frying pan, heat the olive oil
  2. Dice the onion and add to the frying pan at high heat
  3. Quarter the kielbasa lengthwise, and dice into small pieces
  4. Once the onion pieces are translucent, add in the kielbasa
  5. Peel and dice the potatoes, and then add to the frying pan
  6. Cover and place at medium heat for 15 minutes, mixing every 3 to 5 minutes
  7. Dice the bell pepper and add to the frying pan
  8. Add black pepper to taste
  9. Place at high heat and mix every 3 to 5 minutes.
  10. Stop when the potatoes begin to fall apart, and the kielbasa and potatoes are browned (approx 20 minutes)

Brian's Lemon Garlic Chicken

Ingredients

  • 2 packages (approx. 10 pieces) boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 5 tablespoons minced garlic
  • 1 lemon, zest and juice
  • 1 cup chicken broth
  • 1 tablespoon Lemon Pepper
  • 1 tablespoon Black pepper
  • 1 teaspoon Salt
  • 1 teaspoon Basil
  • 1 teaspoon Thyme
  • 1 teaspoon corn starch

Preparation

  1. Add oil to a large sauce pan
  2. Once hot, add garlic and lemon zest and juice
  3. After 1 to 2 minutes, add chicken thighs, opened, to the pan
  4. Add chicken broth
  5. Sprinkle lemon pepper, basil, thyme, black pepper, and salt to taste
  6. Let cook for 20 minutes
  7. Add corn starch to 1/8 cup water
  8. Add corn starch to the pan
  9. Serve over rice

Cajun Shrimp and Rice

Bagged frozen vegetables work great in this spicy application. To thaw the vegetables quickly, place them in a colander, and rinse with hot water. Before sautéing, drain the thawed vegetables on paper towels.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=550052

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 tablespoons olive oil, divided
  • 2 pounds peeled and deveined large shrimp
  • 1 tablespoon Cajun seasoning, salt-free
  • 1 tablespoon bottled minced garlic
  • 1 cup frozen bell pepper stir-fry, thawed (such as Bird's Eye)
  • 1/4 cup chopped green onions
  • 1/4 teaspoon dried thyme
  • 1/2 cup canned Italian-style stewed tomatoes, undrained
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. Yield - 4 servings (serving size: 1 1/4 cups)
  2. Cook rice according to package Directions, omitting salt and fat.
  3. While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.
  4. Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper stir-fry, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

Cashew Chicken

A Chinese-American dish that is growing in popularity is Cashew Chicken. This dish actually originated in the United States in Springfield, Missouri. Cashew Chicken can be found at many Chinese buffets across the country. This recipe for Cashew chicken consists of fried chicken bits with cashews and vegetables in a delicious oyster sauce. This recipe differs from others and those at the buffets because the chicken is breaded and then deep fried leaving the chicken pieces nice and crispy. The vegetables I added were green peppers, onions and scallions, but you could also add some sliced mushrooms as well if you want. Cashew Chicken is best served on top of white rice.

For a Bariatric-friendly version of this recipe, do not coat and fry the chicken - just cut into cubes or strips.

http://blogchef.net/cashew-chicken-recipe/

Ingredients

  • 2lbs boneless skinless chicken breasts (cut into 1" chunks)
  • 2 cups flour
  • 5 teaspoons corn starch (divided)
  • 2 teaspoons baking soda
  • 3 eggs (beaten)
  • extra virgin olive oil (for frying)

Sauce

  • 2 cups chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons low salt soy sauce
  • 1 teaspoon pepper
  • 1 large green pepper (sliced)
  • 1 large onion (sliced)
  • 2 cups cashews
  • 1/3 cup green onions (chopped)

Preparation

  1. In a bowl mix flour, baking soda and 1 teaspoon of corn starch.
  2. In another bowl beat the eggs.
  3. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.
  4. Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown.
  5. Drain on paper towels.
  6. Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes.
  7. Remove from wok and set aside.
  8. To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.
  9. Pour sauce into wok and cook over medium heat stirring until well blended and sauce thickens.
  10. In a bowl pour sauce over chicken pieces, add green peppers and onions.
  11. Mix well and garnish with cashews and green onions.
  12. Serve with white rice.

Chicken Kielbasa Gumbo

This recipe is very flexible. It is a great way to recycle leftover chicken meals. Some versions of this recipe also like to use the more flavorful chicken thighs instead of the chicken breasts. You can make it more or less spicy by adjusting the amount of chili powder and black pepper. And some versions of this recipe call for okra or diced tomatoes.

Ingredients

  • 2 pounds chicken (both white and dark meat)
  • 1 package Kielbasa
  • 4 cups water
  • 3 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can black beans
  • 2 ribs celery, chopped
  • 3 medium carrots, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 medium chopped onion, chopped
  • 1 medium potato, chopped
  • 1 cup frozen corn kernels
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1 bay leaf
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped parsley
  • 4 tablespoons Flour

Preparation

  1. In a large pot, add the olive oil
  2. Once hot, add the onions and sauté until translucent
  3. Add in the water and broth. Bring to a boil
  4. Dice chicken and add to the broth
  5. Add all of the remaining ingredients
  6. Simmer until vegetables are tender, about 1 hour.
  7. Thicken broth with a smooth paste made from 3 tablespoons cold water mixed with the cornstarch or flour.
  8. Remove bay leaf before serving
  9. Serve with hot cornbread, rice, or egg noodles.
  10. Serves 6 to 8.

Chicken Quesadillas

  • Creates 6 Quesadillas

Ingredients

  • 1 small onion
  • (can also add scallions)
  • 1 green bell pepper
  • 1 can large olives
  • 1 rotisserie chicken
  • (can also use ground beef, ground chicken,beef strips, or chicken strips)
  • 1/4 stick butter
  • 1 package (8 count) 10 inch burrito wraps
  • 2 packages (16 oz) grated low fat cheese
  • Black pepper
  • 1 jar salsa
  • 1 small container fat free sour cream

Preparation

  1. Dice the onion and set aside
  2. Dice the bell pepper and set aside
  3. Dice the olives and set aside
  4. De-bone the chicken, dice all the removed chicken, and set aside
  5. Heat a large skillet at medium-high heat
  6. Take a very small pat of butter and melt it in the skillet
  7. Place one burrito wrap in the melted butter
  8. Add cheese to one half of the burrito
  9. Add chicken, onion, bell pepper, olives, and salsa on top of the cheese
  10. Add cheese on top of all the ingredients and fold the burrito in half
  11. Let all this cook 2 to 3 minutes or until the burrito is golden brown on the bottom
  12. Flip over to finish melting the cheese and brown the other side of the burrito
  13. Remove when both sides are golden brown
  14. Repeat steps 7 through 12 for approximately 6 quesadillas

Chicken Stroganoff

Ingredients

  • 12 ounces broad egg noodles
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 8 ounces sliced mushrooms (any variety and/or combination)
  • 1 teaspoon dried thyme
  • 2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
  • 1/2 cup dry red wine
  • 1 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • 1 tablespoon paprika
  • 2 tablespoons freshly chopped chives
  • 3 tablespoons low fat sour cream, room temperature

Preparation

  1. Cook egg noodles according to package directions.
  2. Meanwhile, melt butter in a large skillet over medium-high heat.
  3. Add onion and cook 3 minutes until soft.
  4. Add mushrooms and cook 3 minutes, until mushrooms soften.
  5. Add thyme and cook 1 minute, until fragrant.
  6. Stir in chicken.
  7. Add wine and simmer 1 minute.
  8. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce.
  9. Add mixture to pan and bring to a simmer.
  10. Simmer 2 minutes, until mixture thickens.
  11. Stir in cooked noodles and toss to combine.
  12. Season to taste with salt and black pepper.
  13. Transfer to a serving platter and top with chives.

Chicken Tikka Masala

Traditional Chicken Tikka is commonly chunks of chicken and lots of Indian spices in a yogurt sauce that have been baked in a tandoor oven. The Masala sauce was added later, as the chicken was considered too dry to the British palate.

Ingredients - Masala Marinade

  • 1 cup plain low-fat yogurt
  • 2 minced garlic cloves
  • 1 tablespoon finely grated fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • Salt and freshly ground pepper

Ingredients - Chicken

  • 2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
  • Salt and freshly ground pepper
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 1/4 cup ground almonds
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 1 1/2 tablespoons garam masala
  • 1 1/2 teaspoons pure chile powder
  • 1/2 teaspoon cayenne pepper
  • One 35-ounce can peeled tomatoes, finely chopped, juices reserved
  • Pinch of sugar
  • 1 cup heavy cream

Preparation

  1. In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric, salt and pepper.
  2. Using a sharp knife, cube the chicken into chicken into 2 inch pieces.
  3. Add the chicken to the marinade, being sure the chicken is well coated, and refrigerate overnight.
  4. Remove the chicken from the marinade.
  5. Spread the pieces on a baking sheet, and season the chicken with salt and pepper
  6. Broil the chicken, turning once or twice, until just cooked through (about 12 minutes)
  7. In a large sauce pan, heat 2 tablespoons of oil. Add onion, garlic and ginger. Cook over medium heat, until tender and golden (about 8 minutes).
  8. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
  9. Add the tomatoes with their juices and the sugar and season with salt and pepper.
  10. Cover partially and cook over medium heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
  11. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
  12. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
  13. Serve with steamed basmati rice, rice pilaf or warm naan.

Variation

  • The marinade and sauce here are also delicious with shrimp, lamb and vegetables.

Garlic Shrimp

  • http://www.foodnetwork.com/recipes/rachael-ray/4-minute-spicy-garlic-shrimp-recipe/index.html

Ingredients

  • 2 tablespoons extra virgin olive oil, 2 turns of the pan
  • 1 tablespoon butter
  • 4 cloves garlic, crushed away from skin
  • /2 teaspoon crushed red pepper flakes
  • 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
  • 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper, Lousianne Cajun Spices
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped parsley leaves, a handful

Preparation

  1. Heat a large skillet over medium high heat.
  2. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp.
  3. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink.
  4. Toss with lemon zest, juice and chopped parsley.
  5. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Laurent's Chicken Dijon Creme Fraiche

Ingredients

  • 4 tablespoons Olive Oil
  • 2 pounds Boneless Skinless Chicken Thighs
  • Salt to taste
  • Black Pepper to taste
  • 6 tablespoons Creme Fraiche
  • 4 tablespoons Dijon Mustard
  • 2 cups Rice
  • (you can also try 1 small diced onion and /or 1.5 cups diced mushrooms)

Preparation

  1. Put the rice on to cook
  2. In a large saucepan, heat the olive oil over medium heat
  3. Open the chicken thighs and lay them in the pan
  4. Sprinkle the Salt and Black pepper to taste
  5. Let the chicken cook for 7 to 8 minutes
  6. Turn over the chicken, and add more salt and pepper to taste
  7. (if you use the onion and/or mushrooms, add them here)
  8. Let the chicken cook for another 7 to 8 minutes
  9. Platter the chicken and the rice
  10. Add the sauce in the bottom of the pan to a gravy boat for serving

Mary Ann's Curry Chicken Salad

Ingredients

  • 1 whole rotisserie chicken
  • 1 1/2 cups diced carrots
  • 3 to 4 stalks celery
  • 1 oz ( approx 3 tablespoons) yellow curry
  • 1 tsp. black pepper
  • 1 to 1 1/2 cups low fat mayonnaise

Preparation

  1. Strip all the chicken meat from the bones. Do not use the skin.
  2. Dice the chicken and place into a large bowl
  3. Chop the diced carrots into smaller pieces. Add to the chicken
  4. Dice the celery into very small pieces. Add to the bowl
  5. Add the mayonnaise to the chicken salad
  6. Sprinkle the curry and black pepper over the mayonnaise
  7. Mix everything together
  8. Make sure that there is enough mayonnaise to make the chicken moist and clump together
  9. Make sure that there is enough curry to taste, but not too much to be overwhelming

Variations

  • You can also add one diced medium red onion, scallions, diced cashews, orange zest and juice, diced dried apricots, watercress, olives, etc.

Pita Pizza

Ingredients

  • 1 1/2 cup tomato sauce
  • 10 (4 to 6 inch) pita pocket breads
  • 3 oz. shredded Mozzarella cheese
  • 1 lb. ground beef
  • Hormel Sliced Turkey Pepperoni
  • Turkey Sausage
  • 1 Green Bell Pepper
  • 1 medium onion
  • 1 cup mushrooms
  • 1 (4 ounce) can sliced black olives, drained
  • 1 ounce diced pimento peppers, drained
  • 2 small tomatoes, thinly sliced
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 1 pinch garlic powder

Preparation

  1. Thin crusts can be made by cutting a pita in half horizontally.
  2. Thick crusts can be made by not cutting the pita open.
  3. Preheat oven to 400 degrees F
  4. Brown ground beef.
  5. Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft.
  6. Spread 1 to 2 tablespoons tomato sauce on pita bread.
  7. Top with hamburger, cheese, or any other toppings you may want
  8. Place pizzas on lightly greased cookie sheet Bake at 400 degrees for 10 minutes until cheese is melted.
  9. Makes 10 pizzas.

Pork Diane

Ingredients

  • 2 lb. pork tenderloin, cut crosswise into 8 pieces
  • 4 tsp. lemon pepper
  • 4 tablespoons butter
  • 4 tablespoons lemon juice
  • 3 cups chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tsp. Dijon-style mustard
  • 2 tablespoons flour
  • 1 cup sliced green onions
  • 2 tablespoons diced chives or parsley
  • (8 small red potatoes)
  • (2 cups diced mushrooms)

Preparation

  1. Press each tenderloin piece into 1 inch thick medallion
  2. sprinkle surfaces with lemon pepper.
  3. Melt butter in large heavy skillet over medium heat.
  4. Add medallions
  5. Cook 3 to 4 minutes on each side.
  6. Remove pork to serving platter; keep warm.
  7. Stir in the chicken broth, lemon juice, Worcestershire sauce and mustard into pan juices in skillet.
  8. Cook, stirring, until heated through.
  9. Stir in flour to thicken the gravy
  10. Pour sauce over medallions
  11. sprinkle with green onions and chives.
  12. Makes 5 servings.

Sam Cohen's New Year's Chili

Ingredients

  • 2 pound ground beef, turkey or meatloaf mix (beef, pork, veal)
  • 1 pound stew beef cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped, divided
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons chopped green onion
  • 1 (15 ounce) cans kidney beans
  • 2 celery stalks, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup worchestershire sauce
  • 1 tablespoon blackstrap molasses
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 1 tablespoon celery salt
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 4 fennel seeds
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground black pepper
  • Shredded Cheddar cheese - for serving
  • Sour cream - for serving
  • Hot sauce - for serving

Preparation

  1. Place the oil in a large pot.
  2. Cook ground meat and beef cubes in the large pot over medium-high heat until the meat is crumbly, evenly browned, and no longer pink.
  3. Stir in the chopped onions and the green pepper until the onion has softened and turned translucent, about 5 minutes.
  4. Add in the dry spices, garlic, and fennel seeds and stir.
  5. Stir in the worchestershire sauce and simmer for 10 minutes.
  6. Add in the beans, tomatoes, and paste, and mix thoroughly.
  7. Bring to a simmer over medium heat, then reduce heat to medium-low.
  8. Simmer at least 2 hours, stirring every 15 minutes.
  9. If possible, refrigerate overnight to let the flavors soak in. Reheat the chili over medium heat until it begins to simmer again.
  10. Top individual servings of chili with cheese, sour cream, hot sauce, or chopped onions.

Shrimp Lemon Pepper

http://allrecipes.com/Recipe/Shrimp-Lemon-Pepper-Linguini/Detail.aspx

Ingredients

  • 1 (16 ounce) package of your favorite pasta (linguini, bow ties, etc.)
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 lemon, juiced
  • 1/2 teaspoon lemon zest
  • salt to taste
  • 1 teaspoon freshly ground black pepper
  • 2 pound fresh shrimp, peeled and deveined
  • 1/4 cup butter
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil

Preparation

  1. Bring a large pot of lightly salted water to a boil.
  2. Add the pasta, and cook for 9 to 13 minutes or until al dente; drain.
  3. Heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute.
  4. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper.
  5. Reduce heat, and simmer until liquid is reduced by about 1/2.
  6. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque.
  7. Stir in the cooked pasta, and continue cooking 2 minutes, until well coated.

Slow Cooker Dinners

Slow Cooker Barbecue Ribs

  • Prep: 15 minutes
  • Cook: 8 hours
  • Yield: Makes 8 servings

Ingredients

  • 2 racks baby back ribs
  • 2 containers of your favorite barbecue sauce
  • 1/2 cup Buffalo Wing Sauce
  • 1/4 cup Worchestershire Sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup red cooking wine
  • 1/4 cup garlic powder
  • 1/4 cup parsley
  • 2 tablespoons oregano
  • 2 tablespoons black pepper

Preparation

  2. Cut each of the racks of ribs in half, to help them fit into the slow cooker.
  3. Cover the top and bottom of each of the racks of ribs in barbecue sauce.
  4. as you lay eachpiece in, sprinkle the top with the spices.
  5. Drizzle the vinegar, cooking wine, worchestershire sauce, buffalo sauce, over the stack of ribs
  6. Cover and cook on LOW, and cook 8 hours.

Slow Cooker Chicken Thighs

  • Prep: 15 minutes
  • Cook: 6 hours
  • Yield: Makes 6 servings

Special Crock Pot Chicken Instructions

  • Remember that boneless, skinless chicken breasts can overcook in the crockpot. Make sure that these cuts don't cook longer than 6-7 hours on low.
  • Chicken thighs have a richer flavor, and can cook for a longer period of time; 8-9 hours is typical.
  • Whole chickens cook for the longest time period; 8-10 hours is the norm.
  • Be sure to follow the layering instructions in the recipe; chicken should be placed on top of root vegetables.

Ingredients

  • 1 medium onion, halved lengthwise and sliced
  • 4 medium-size new potatoes (about 1 pound), cut into 1 inch cubes
  • 2 cups baby carrots, cut into one inch pieces
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 3 tablespoons lemon juice
  • 2 tablespoons minced garlic
  • 1/2 teaspoon dried thyme
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 teaspoon paprika
  • 6 bone-in, skinless chicken thighs

Preparation

  1. Place onion in a 6-qt. slow cooker;
  2. Top with potatoes and carrots.
  3. Combine broth, white wine, minced garlic, lemon juice, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  4. Pour broth mixture over vegetables.
  5. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs.
  6. Arrange chicken on top of vegetables.
  7. Cover and cook on LOW, and cook 6 hours or until chicken is done and vegetables are tender.

Slow Cooker Italian Beef

Ingredients

  • 4 to 5 lbs. roast, cut up
  • 1 tbsp. instant beef bouillon granules
  • 1 tsp. garlic salt
  • 2 tbsp Italian dressing
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. dried oregano leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 tsp. crushed red pepper
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 1/4 c. water
  • Rolls, Garlic bread or French bread

Preparation

  1. Place roast, bouillon, spices, water, and Italian dressing in crock pot.
  2. Add enough water to cover beef.
  3. Cook on low for 8 hours.
  4. Shred beef with fork and knife.
  5. Serve on rolls, garlic bread, or french bread

Slow Cooker Jambalaya

  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Serves: 8
  • http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice

Preparation

  1. In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth.
  2. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
  3. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.
  4. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.
  5. Discard bay leaves and spoon mixture over cooked rice.

Slow Cooker Pulled Pork

  • Prep: 15 minutes
  • Cook: 8 hours
  • Yield: Makes 6 servings

Ingredients

  • 3 Pounds Pork Shoulder, Trimmed of Fat
  • 1 Medium Sweet Onion, Chopped
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Ketchup
  • 1/3 Cup Worcestershire
  • 1/3 Cup Apple Cider Vinegar
  • 1 Tablespoon Ground Mustard
  • 1 Tablespoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • 1/2 cup cilantro, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 Teaspoon Liquid Smoke
  • Dash Red Chili Pepper Flakes
  • Salt to taste
  • Pepper to taste

Preparation

  1. Combine all ingredients except for onion and pork into crock pot. Whisk all ingredients until well blended.
  2. NOTE: If you are in a big rush in the mornings, you can substitute all or some of the spices with a 16 ounce bottle your favorite brand of barbecue sauce and 1/4 cup water.
  3. Place pork and onions into mixture, coating both sides of meat.
  4. Cook for 8 to 10 hours under "low" slow cooker setting.
  5. After meat is cooked, remove from slow cooker onto plate and break apart with fork.
  6. Place meat back into warm sauce to absorb all the juices and spices, and to reheat.
  7. Serve on your favorite buns, such as Kaiser Rolls or onion rolls.

Slow Cooker Southwest Chicken

Ingredients

  • 2 or 3 chicken breasts (frozen or thawed)
  • 1 can black beans (drained and rinsed)
  • 1 can of corn (drained and reinsed
  • 1 jar of salsa
  • 1 packet taco seasoning
  • 1 16 oz sour cream
  • 1 16 oz salsa con queso

    • Preparation

  • In crock pot mix salsa and taco seasoning.
  • Place chicken in crock pot.
  • Cook on low 6 hours.
  • After the 6 hours, use fork to shred chicken in the pot.
  • Then add the sour cream, salsa con queso, black beans, and corn.
  • Cook an additional hour.
  • Serve over rice or in tortillas.

    • Slow Cooker Thai Peanut Pork

    Ingredients

    • 2 red bell pepper, seeded and sliced into strips
    • 4 (8 ounce) boneless pork loin chops or (just use a pork roast about 4 lbs but double the other ingredients)
    • 1/2 cup teriyaki sauce
    • 1/4 cup creamy peanut butter
    • 2 tablespoons rice vinegar
    • 1 teaspoon crushed red pepper flakes
    • 2 cloves garlic, minced

    Ingredients - Garnish

    • 1/2 cup chopped green onions
    • 1/4 cup chopped roasted peanuts
    • 2 limes, cut into wedges

    Preparation

    1. Coat a slow cooker with cooking spray.
    2. Place the bell pepper strips and pork chops into the slow cooker.
    3. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
    4. Cover and cook on Low until the pork is very tender, 8 to 9 hours.
    5. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth.
    6. Return the pork to the slow cooker, and cook 10 minutes more.
    7. Serve with Rice or noodles.
    8. Pour into a serving dish and sprinkle with green onions and peanuts to garnish.
    9. Decorate with lime wedges to serve.

    Side Dishes

    Apple Cinnamon Cranberry Sauce

    Ingredients

    • 1 bag (12 oz) fresh cranberries
    • 2 cups water
    • 2 apples, peeled and quartered
    • 1 cup Splenda for Cooking
    • 1 teaspoon cinnamon

    Preparation

    1. Place the cranberries and water to a small saucepan
    2. Bring the water & cranberries to a boil
    3. Boil for 5 minutes
    4. Add in the quartered apples, Splenda, and cinnamon
    5. Boil for another 5 minutes
    6. Remove from heat
    7. Blend the contents in a food processor or blender until thoroughly pureed
    8. Chill and serve

    Brian's Cucumber Salad

    Ingredients

    • 3 cucumbers
    • 1 small onion
    • Your favorite Italian or Balsamic salad dressing

    Preparation

    1. Quarter the cucumbers the long way
    2. Dice the cucumbers into bite size pieces
    3. Place the into a large bowl
    4. Dice the onions and place them into the bowl
    5. Cover them in the Italian salad dressing
    6. Mix well, ensuring the cucumbers and onions are covered thoroughly with dressing
    7. Refrigerate, letting them marinate overnight

    Hummus with Tahini

    http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm

    Ingredients

    • 2 - 16 oz can of chickpeas or garbanzo beans
    • 1/4 cup liquid from can of chickpeas
    • 1/8 cup tablespoons lemon juice (depending on taste)
    • 1 1/2 tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
    • 3/4 teaspoon dried oregano
    • 6 to 8 cloves garlic, crushed
    • 1/2 teaspoon salt
    • 2 tablespoons olive oil
    • parsley for garnish (optional)

    Ingredients - Roasted Red Pepper and Feta Variant

    • 1/2 cup crumbled feta cheese
    • 1 (4 ounce) jar roasted red bell peppers, drained

    Ingredients - Spicy 3 Pepper Variant

    • 2 slices jarred jalapeno pepper, chopped
    • 1 teaspoon liquid from the jar of jalapeno peppers
    • 1/2 teaspoon ground black pepper
    • 1 1/2 teaspoons cayenne pepper
    • 1/2 teaspoon ground cumin
    • 1 teaspoon (1/3 palm full) ground coriander (optional)

    Preparation

    1. Drain chickpeas and set aside liquid from can.
    2. Combine remaining ingredients in blender or food processor.
    3. Add 1/4 cup of liquid from chickpeas.
    4. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
    5. Place in serving bowl, and create a shallow well in the center of the hummus.
    6. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

    Storing Hummus

    • Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
    • Make sure your container is sealed well, or your fridge will smell like garlic!
    • Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month.
    • Add a little olive oil if it appears to be too dry.

    Mary Ann's Sweet & Spicy Meatballs

      Prep Time: 10 minutes Cook Time: 10 minutes Serves: 48 meatballs

    Ingredients

    • 1 1/2 pound lean ground beef
    • 2 tablespoons parsley
    • 1 tablespoon onion powder
    • 3/4 cup sugar free grape jelly
    • 1/4 cup chili sauce
    • 2 heaping tablespoons spicy mustard
    • 1 1/2 teaspoons low salt soy sauce
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ginger

    Preparation

    1. In a large bowl, mix ground beef, parsley, and onion powder with your hands.
    2. Shape the ground beef mix into meatballs approximately 1 inch in diameter.
    3. Place the meatballs into a serving dish/
    4. Pan fry the meatballs. Do this in batches if necessary.
    5. Mix the jelly, chili sauce, mustard, soy sauce, cinnamon, nutmeg, and ginger in a small sauce pan
    6. Heat the sauce ingredients on medium-high heat until all the jelly is melted.
    7. Pour the sauce over the meatballs and mix until they are all covered thoroughly.
    8. Serve warm

    Desserts

    Fruit Sorbet

    Ingredients

    • 1 1/2 cups sugar
    • 1 1/2 cups water
    • 1 1/2 cups squeezed fruit juice (if citrus) or bleded fruit otherwise
    • 1 tablespoon zest (if using a citrus fruit)
    • Mint sprigs (optional)

    Preparation

    1. Combine sugar and water in a saucepan.
    2. Heat on medium high heat just to a boil, stirring until the sugar has dissolved.
    3. Remove from heat and add zest.
    4. Cover and let stand for 10 minutes.
    5. Puree the fruit in a blender or food processor.
    6. If using citrus fruit, juice the fruit instead of puree - the membranes are bitter and shold not be used.
    7. Then pour fruit juice through a strainer into a medium sized bowl.
    8. Let cool to room temperature.
    9. If using an ice cream maker, cover and chill for several hours or overnight.
    10. Pour into an ice cream maker and process according to manufacturer's directions.
    11. Add in Mint sprigs (optional)
    12. Otherwise, freeze overnight and re-blend with the blender. This makes the sorbet lighter and more consistently flavored.
    13. For a change, Replace the sugar with sweetened condensed milk to make ice cream.

    Helene's Better Than Sex Cake

    Ingredients

    • 1 chocolate cake mix
    • (This is also good with yellow cake)
    • 1 pkg. instant chocolate pudding
    • 4 eggs
    • 1 cup (8 oz) sour cream
    • 1/2 cup oil
    • 1/2 cup water
    • 1 Bar German Sweet Chocolate, grated
    • (you can substitute 1/2 bag (12 oz) Ghirardelli Milk chocolate chips)
    • 6 oz semi-sweet chocolate chips
    • 1 cup chopped pecans
    • (sometimes you don't need to add the nuts)
    • 1 tsp. vanilla

    Preparation

    1. In bowl combine 2 tablespoons cake mix, pecans and chocolate chips. Stir to coat; set aside.
    2. Combine remaining cake mix, eggs, oil, water, sour cream, vanilla and pudding. Mix well with mixer.
    3. Fold in chips and nuts.
    4. Pour into greased and floured Bundt pan.
    5. Bake 350 degrees for 55 minutes until done.
    6. It is a good idea to check on the cake 10 to 15 minutes before the cake is done, as every oven is a little bit different.
    7. Cool 25 minutes and remove from pan.

    Ingredients - Better Than Sex Frosting

    • 1/2 c. butter
    • 1 c. brown sugar
    • 1/4 c. evaporated milk
    • 1/4 c. sifted powdered sugar

    Preparation - Better Than Sex Frosting

    1. Melt butter
    2. Add brown sugar. Cook until it bubbles.
    3. Add milk and cook until smooth.
    4. Remove from heat and add sifted powdered sugar.
    5. Whisk until smooth.
    6. Drizzle over the cake.

    No Bake Cookies

    Ingredients

    • 2 cups Splenda
    • 1/2 cup 1% Lowfat milk
    • 1/2 cup orange juice
    • A pinch of salt
    • 1 teaspoon vanilla extract
    • 1 cup peanut butter
    • 1 cup whey protein isolate (I like chocolate)
    • 1/2 cup chopped nuts (peanuts, cashews, almonds, hazelnuts, sunflower seeds, etc.)
    • 1 cup of flaked coconut
    • 1 cup granola
    • 1 cup quick-cooking oatmeal
    • 1 cup puffed rice cereal
    • 1 cup graham cracker crumbs
    • 1 1/2 tablespoons honey
    • 1 cup raisins
    • 1 cup diced dried fruit
    • 1 cup crushed pretzels

    Preparation

    1. In large saucepan, combine Splenda, milk, salt, vanilla and mix well.
    2. Bring to a boil for 1 minute.
    3. Put on low heat and stir in peanut butter until smooth.
    4. If using oatmeal, add it and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.
    5. Remove the saucepan from heat.
    6. Mix in any other ingredients, such as whey, coconut flakes, granola, dried fruit, nuts, graham cracker crumbs, etc.
    7. Let cool until you can touch the mixture; then drop mixture by spoonfuls onto waxed paper or parchment lined baking sheets.
    8. Let cool completely; store at room temperature.
    9. You can also pour this mixture into a 9" square pyrex dish, let cool, then cut into squares.
    10. If you want, you can try to line the pyrex dish with whole graham crackers, or with graham cracker crumbs.

    Peanut Butter Cookies

    Ingredients

    • 1 egg
    • 1 cup peanut butter
    • 1/2 cup oats
    • 1 cup whey protein isolate (could be unflavored, chocolate, vanilla, etc)
    • 1 cup Splenda for cooking
    • 3 tbsp 1% milk
    • 1 tbsp vanilla
    • 3/4 tsp baking soda
    • 1/4 tsp salt

    Not-Low-Carb options

    • 1/4 cup honey
    • 1/2 cup flour
    • 1 tbsp molasses

    Preparation

    1. Chop the oats in a food processor into fine bits
    2. Mix all ingredients
    3. Scoop onto cookie tin, flatten into cookies
    4. Bake 325 degrees for 20 minutes

    My Italian Home

    Dinners

    Brian's Fried Shrimp Parmesan

    Ingredients

    • 1 bag (2 pounds) frozen, peeled, deveined shrimp
    • 3 eggs
    • 1/2 cup milk
    • 2 cups bread crumbs
    • 4 tablespoons olive oil
    • 2 cups grated mozzarella cheese
    • 2 cups Italian tomato sauce
    • Garlic powder to taste
    • Black Pepper to taste
    • Oregano to taste
    • Basil to taste
    • Parsley to taste

    Preparation

    1. Defrost shrimp in a collander under cold running water
    2. Be sure all the shrimp are peeled and deveined
    3. Be sure all theshrimp also have their tails removed
    4. Preheat oil in a frying pan on medium-high heat
    5. Mix the eggs and milk into a bowl
    6. Place the bread crumbs into a second bowl
    7. Dip each shrimp into the milk and eggs, then into the bread crumbs
    8. Fry each shrimp for 3 to 5 minutes, until golden brown
    9. Set shrimp aside on a plate covered in paper towels, to drain away the excess oil
    10. Once all shrimp are fried, cover the bottom of a pyrex dish with the shrimp
    11. Cover the shrimp with the Italian tomato sauce
    12. Sprinkle with garlic powder, black pepper, oregano, basil, and parsley to taste
    13. Cover with mozarella cheese
    14. If there is still shrimp left over, you can do another layer of shrimp, sauce, and cheese
    15. Bake in the oven for 30 minutes or until cheese around the edges begins to brown

    Chicken Marsala

    http://allrecipes.com/Recipe/Chicken-Marsala/Detail.aspx

    Ingredients

    • 1/4 cup all-purpose flour for coating
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon garlic powder
    • Pinch of cayenne
    • Pinch of thyme
    • Pinch of paprika
    • 1/2 teaspoon dried oregano
    • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
    • 4 tablespoons butter
    • 4 tablespoons olive oil
    • 1 cup sliced mushrooms
    • 1 small onion, diced
    • 1/2 cup Marsala wine
    • 1/2 cup chicken stock

    Preparation

    1. In a shallow dish or bowl, mix together the flour, salt, pepper, garlic powder, cayenne, thyme, paprika and oregano.
    2. Coat chicken pieces in flour mixture.
    3. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.
    4. Turn over chicken pieces, and add mushrooms.
    5. Pour in wine and sherry.
    6. Cover skillet
    7. Simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

    Chicken Saltimbocca

    http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-saltimbocca-recipe/index.html

    Ingredients

    • 6 (3-ounce) chicken cutlets, pounded to evenly flatten
    • Salt and freshly ground black pepper
    • 6 paper-thin slices prosciutto
    • 6 thin slices provolone cheese
    • 1 (10-ounce) box frozen chopped spinach, thawed
    • 3 tablespoons extra virgin olive oil
    • 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces
    • 1 cup Marsala wine
    • 1/4 cup grated Parmesan
    • 1 (14-ounce) can low-salt chicken broth
    • 2 tablespoons fresh lemon juice
    • 1 bunch Italian parsley, chopped to yield 1/4 cup

    Preparation

    1. Place the chicken cutlets flat on the work surface.
    2. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
    3. Squeeze the frozen spinach to remove the excess water.
    4. Season the spinach with salt and pepper.
    5. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
    6. Arrange an even, thin layer of spinach atop the prosciutto slices.
    7. Sprinkle the Parmesan evenly over each.
    8. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll.
    9. Secure with a toothpick.
    10. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat.
    11. Add the chicken and cook just until golden brown, about 2 minutes per side.
    12. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon.
    13. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
    14. Drape the provolone cheese over the top of the chicken one to two minutes before done.
    15. Transfer the chicken to a platter.
    16. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes.
    17. Season the cooking liquid with salt and pepper, to taste.
    18. Remove toothpicks from the chicken.
    19. Drizzle the reduced cooking liquid over the chicken and serve immediately.

    Grandma's Cappellettis

    The word cappelletto means little hat, which is what this pasta should resemble; they're from Modena. They are traditionally served in broth, as are their cousins, tortellini (the difference lies in the stuffing). Indeed, the traditional North Italian Christmas dinner starts with cappelletti in capon broth.

    http://italianfood.about.com/od/stuffedpasta/r/blr0102a.htm

    Ingredients - Dough

    • 4 cups of flour
    • 3 eggs
    • 2/3 cup water
    • Salt to taste

    Ingredients - Filling

    • 1 1/2 pounds Ground beef
    • Salt
    • Pepper
    • Fresh parsley chopped fine
    • Grated cheese
    • 1 egg
    • Chopped spinach (frozen - thawed)

    Preparation

    1. Mix dough ingredients to make a medium soft dough comfortable to roll out. Add more flour or water as needed.
    2. Thaw spinach, cool and squeeze out all of the water before mixing with meat.
    3. Mix all ingredients
    4. Roll out dough and cut into squares.
    5. Fill with meat and fold like a triangle and then end to end.
    6. Freeze on a cookie sheet.
    7. After frozen, the cappellettis can be placed in zip lock bags for use whenever.
    8. You should use ground beef that has not been frozen yet so that you could freeze the cappellettis after they are made.
    9. Prepare chicken soup or serve with spaghetti sauce. Really good either way.

    Grandma's Pizza Gaine

    This has been a family tradition at Easter ever since I can remember. The dish is sometimes known as Pizza Rustica, filled pizza, or meat pie. It is similar to a modern day quiche but much more dense and flavorful. Tradition says to make it on Good Friday and serve on Sunday when you can have meat again. Served in small quantities it is a wonderful addition to Easter brunch or an appetizer to a big Easter feast.

    http://www.tastebook.com/recipes/628567-Easter-Pizza-Gaine

    Recipe makes 1 pie

    Ingredients

    • 1lb Canned ham (you can also make this with a wide variety of Italian meats - sausage, pepperoni, salami, prosciutto, etc)
    • 3/4 lb. White American Cheese
    • 1 or 2 Eggs
    • Black pepper
    • Grated cheese
    • 3 tablespoons Ricotta cheese

    Preparation - Filling

    1. Boil ham and cut into pieces
    2. Cut up cheese the same way
    3. Grate macaroni cheese
    4. Add black pepper
    5. Add enough egg to loosen mixture
    6. Add ricotta cheese

    Preparation - Crust

    1. Use regular boxed pie crust mix.
    2. Top should be a crisscross design or use the form that you press on the top crust and it puts holes in it. The top crust should not be solid.
    3. Bake at 350 for about 30 to 40 minutes.

    Grandma's Porkette Sandwiches

    Ingredients

    • 2-4 pound pork loin
    • Garlic
    • Dill
    • Black Pepper
    • Salt
    • Your favorite type of rolls

    Preparation

    1. Preheat the oven to 450 degrees
    2. Try to trim away as much excess fat from around the pork loin as possible.
    3. Cut three to four large slits across the pork loin. This will help it cook faster, and get more spice on the surface.
    4. Sprinkle garlic, dill, black pepper, and salt on the pork loin
    5. Cook the pork loin for 4hours
    6. Check in on the pork loin every half hour. Make sure the bottom is not burning. Add a cup of water to the bottom as necessary.
    7. Let the pork loin cool to the touch
    8. Pull the pork apart. Two forks makes this very easy
    9. Cover in garlic, dill, black pepper, and salt.
    10. Be careful with the black pepper and salt, and go heavy with the dill.

    Mom's Spaghetti Sauce and Meatballs

    Ingredients

    • 3 pounds ground meatloaf meat (pork, veal, beef)
    • 1 pound cube stew beef
    • 3 slices white bread (or 1 cup bread crumbs)
    • 4 large can Hunt's Tomato Sauce
    • 3 eggs
    • Olive oil
    • 1 red onion
    • Garlic
    • Black pepper
    • Basil
    • Parsley

    Preparation

    1. Take 1 pound ground meat and brown in the bottom of a large cauldron
    2. Add in cube beef stew
    3. Add garlic, black pepper, basil and parsley
    4. Let all the meat brown for a few minutes
    5. Add in the cans of tomato sauce
    6. Dice the red onion and add to the sauce
    7. Let the sauce simmer while you make the meatballs
    8. In a large bowl mix the remaining ground meat and the eggs
    9. Add in garlic, black pepper, basil and parsley
    10. Cube the bread slices into 1/2 inch cubes
    11. Add the bread cubes to the meat
    12. Squish with your hands until all ingredients are mixed
    13. Form the meat mix into golf ball sized meatballs
    14. Add olive oil to a frying pan
    15. Place the meatballs into the frying pan
    16. Fry until meatballs are brown and firm
    17. Add the meatballs and any residual into the sauce
    18. Simmer all afternoon (3 - 5 hours) with the lid on

    Side Dishes

    Mom's Candied Yams

    Ingredients

    • 4 large yams
    • 1 stick margarine
    • 1 box dark brown sugar
    • 1 bag mini marshmallows

    Preparation

    1. Peel all the yams
    2. Slice all the yams into 1/2 inch slices (do not quarter the yams - leave the slices whole
    3. Par boil the yams so they are not hard and crunchy, but also not soft and mushy
    4. In a separate sauce pan, melt the stick of margarine
    5. Add the brown sugar, melt into the margarine
    6. Layer the yams into a pyrex dish or casserole dish
    7. Cover the yams with the melted margarine and brown sugar
    8. Place the dish into the oven and bake at 350 degrees for 1 hour
    9. Do not cover while in the oven
    10. Baste the yams every 15 minutes while cooking
    11. Five minutes before complete, cover the yams in mini marshmallows and place back in the oven

    Mom's Macaroni Salad

    Ingredients

    Preparation

    Breads

    Grandma's Cukol Bread

    Ingredients

    Preparation

    Grandma's Italian Easter Bread

    Other recipes include adding in mixed candied fruits or chopped almonds.

    Ingredients

    • 6 cups flour
    • 1 tsp. Salt
    • 6 tablespoons Anise seed
    • 2 1/4 tsp. Baking powder
    • 1 cup sugar
    • 1 grated lemon rind
    • 5 eggs
    • 1 square or 2 packages of yeast
    • 1 bottle anise extract
    • About 1/8 lb. Melted margarine
    • 1/4 cup water to mix yeast
    • Juice from 1 lemon

    Preparation

    1. Mix well - flour, salt anise seed, baking powder, sugar and lemon rind.
    2. Beat together eggs.
    3. Dissolve yeast in water and add 1 tsp. Sugar to yeast.
    4. Add anise extract and margarine (after it cools) to eggs.
    5. Add dissolved yeast.
    6. Mix well.
    7. Make a hole in the middle of the flour mixture and add egg mixture to it.
    8. Mix well.
    9. Turn onto board or table drizzled with flour and knead for about 10 minutes.
    10. Grease pot or large bowl and place dough inside to let rise.
    11. Place a towel over the pot or bowl and place in warm spot away from drafts. (I put it in the oven or you could put it in a sunny room).
    12. Dough should double in size – a couple of hours.
    13. Remove from pot or bowl and knead for just a few minutes to remove bubbles.
    14. Place dough in bread pans or shape into round loaves and let rise a second time.
    15. Sometimes while I'm kneading the second time I turn the oven on low and them turn it off before I put the loaves in the oven to rise a second time.
    16. Bake at 350 for about 35 minutes.
    17. Half way through brush a beaten egg on top of the loaves. This makes them shiny.

    Mom's Zucchini Bread

    Ingredients

    • 3 eggs
    • 1 tsp vanilla
    • 1 cup oil
    • 1 3/4 cup sugar
    • 2 cups grated zucchini (drained)
    • 3 tsp cinnamon
    • 1/2 tsp baking powder
    • 1 tsp salt
    • 3 cups flour
    • 1 tsp baking soda
    • 3/4 cup raisins and walnuts

    Preparation

    1. Mix all ingredients in a large bowl
    2. Grease 2 bread pans
    3. Bake 1 hour at 350 degrees

    Desserts

    Aunt Edith's Cheesecake

    Ingredients

    • 1 stick butter
    • 2 cups graham cracker crumbs
    • 4 x 8 oz packages cream cheese
    • 6 eggs
    • 3/4 cup sugar
    • 2 pints sour cream
    • 1 tablespoon vanilla

    Preparation

    1. Melt butter
    2. Mix with graham cracker crumbs
    3. Pat in bottom and sides of spring form pan
    4. Beat cream cheese and sour cream until mixed well. Add sugar, vanilla and one egg at a time. Mix well
    5. Pour into spring form pan
    6. Bake at 350 degrees for 1 1/2 hours
    7. THE SECRET - After 1 1/2 hours, turn the oven off but leave the cheesecake in for another 2 hours. DO NOT OPEN THE OVEN!

    Variation - Pumpkin Cheesecake

    1. Use 1 small can of pumpkin instead of sour cream
    2. Use only 3 cream cheese packages
    3. Use only 3 eggs

    Variation - Nutella Cheesecake

    1. Use Nutella instead of sour cream
    2. Use only 3 cream cheese packages
    3. Use only 3 eggs
    4. Add ground roasted hazelnuts to the crust mix
    5. Pour half of cheesecake mix out onto prepared crust
    6. Add a big dollop of Nutella to the batter still in your mixing bowl.
    7. Beat to combine.
    8. Pour over the rest and swirl to marble.
    9. Halfway through the baking process, sprinkle hazelnuts all around the edges.
    10. http://www.flickr.com/photos/loojie/3799217429/

    Grandma's Biscotti

    Ingredients

    • 9 cups flower
    • 18 heaping tablespoons (1 1/2 cups) sugar
    • 9 heaping tablespoons baking powder
    • Almonds
    • 10 eggs
    • 2 bottles anisette extract
    • 1 1/8 cup milk
    • 3/4 pound butter or margarine

    Preparation

    1. Mix dry ingredients well
    2. Mix together eggs, anisette extract, milk and butter
    3. Beat well
    4. Add to dry mix
    5. Roll dough into rolls about 1/2 inch thick
    6. Bake at 350 - 375 degrees until partially done
    7. Take out of oven and cut diagonally
    8. Bake until done or about 20 minutes all together or until light brown

    Grandma's Fried Twisties

    Ingredients

    • 5 cups flour
    • 6 large egg yolks
    • 1 1/2 to 2 tsp salt
    • 1 tablespoon sugar to every cup flour
    • 5 - 6 tsp baking powder
    • 1 orange rind (grated) and juice from orange
    • 1/2 pint sour cream
    • 1/4 # Oleo (1 bar or a little less)

    Preparation

    1. Makes 1 1/2 very large wide bowls
    2. Roll out dough on lightly floured board or table
    3. Do not roll out too thin.
    4. Cut dough into rectangles about 3" long by 1" wide
    5. Cut a slit in the middle of the rectangle about 1" long.
    6. Pull the top half through the slit to form a bow-tie.
    7. Fry in hot oil or Crisco until brown.
    8. Remove from oil and put on paper towel to drain and cool.
    9. Sprinkle with confectioners sugar when ready to eat.

    Grandma's Pizelles

    Pizzelle are traditional Italian waffle cookies originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza. Many other cultures have developed a pizzelle-type cookie as part of their culture. It is known to be one of the oldest cookies, and is believed to have developed from the ancient Roman crustulum. The cookie dough or batter is put into a pizzelle iron, which resembles a waffle iron. Typically, the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common for two pizzelle to be sandwiched with cannoli cream or hazelnut spread. Pizzelle, while still warm, can also be rolled using a wodden dowel to create cannoli shells.

    http://en.wikipedia.org/wiki/Pizzelle

    Ingredients

    • 12 eggs
    • 11 oz Honey
    • 1 bottle anisette extract
    • 4 tsp baking powder
    • 1 1/3 stick margarine
    • 1/3 tablespoons Crisco / margarine (1/3 cup?)
    • 2/3 cup sugar
    • 1 large orange rind (grated) and juice
    • 1 large lemon rind (grated) and juice
    • 5 to 6 cups flour (enough to make the batter thick)

    Preparation

    1. Mix everything but the flour together
    2. Add flour gradually, while using an electric mixer
    3. Mix well
    4. Pour two tablespoons or so on hot pizzelle iron.

    Variation - Chocolate Pizzelles

    • Add:
    • 1/2 cup cocoa
    • 1/2 cup sugar
    • 1/2 tsp. baking powder
    • Do not include the anisette extract
    • Follow the rest of the Ingredients and Preparation

    Mary Ann's Tiramisu

    Ingredients

    Preparation

    Mom's Butterball Cookies

    Also called clothespin cookies

    Ingredients

    • 3/4 pound butter
    • 3/4 cup sugar
    • 3 egg yolks
    • 3 cups flour
    • 1 cup finely chopped walnuts
    • Confectionary sugar

    Preparation

    1. Melt butter, and wait for it to cool.
    2. Cream Butter, sugar, and egg yolks
    3. Add flour and walnuts, and mix well
    4. Roll into little balls, about the size of a quarter
    5. Place on an ungreased cookie sheet about 1 inch apart
    6. Bake at 325 degrees until golden brown, approximately 20 to 30 minutes
    7. Cool until they can be handled
    8. While still warm, roll each cookie in confectionary sugar

    Mom's M and M Cookies

    Ingredients

    • 1 cup shortening
    • 1 cup brown sugar (packed)
    • 1/2 cup granulated sugar
    • 2 tsp vanilla extract
    • 2 eggs
    • 2 1/4 cup sifted flower
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 1/2 cup plain M and Ms

    Preparation

    1. Blend shortening and sugars
    2. Beat in vanilla and eggs
    3. Sift remaining dry Ingredients together
    4. Add dry Ingredients to the sugar mixture
    5. Mix well
    6. Stir in 1/2 cup M and Ms (reserve remaining M and Ms for decorating)
    7. Drop from teaspoon onto ungreased cookie sheet
    8. Decorate tops of cookies as desired
    9. Bake at 375 degrees for 10 to 12 minutes until golden brown

    Valia's Pepper Cookies

    Ingredients - cookies

    • 5 cups flour
    • 2 cups sugar
    • 1 cup shortening
    • 1/2 cup dark cocoa
    • 2 eggs
    • 6 tsp. baking powder
    • 2 tsp. vanilla
    • 2 tsp. cloves
    • 2 tsp. cinnamon
    • 2 tsp nutmeg
    • 1 tsp allspice
    • 1 tsp black pepper
    • 1 tsp salt
    • 1/2 cup orange juice
    • 1/2 cup milk

    Ingredients - Icing

    • 1 pound confectioners sugar
    • 1/2 bottle anisette extract (or more if you like)
    • Water as needed

    Preparation

    1. Mix all ingredients
    2. Add milk as needed to make a stiff dough
    3. Bake at 350 degrees for 12 to 15 minutes
    4. In a separate bowl, mix confectioner's sugar and anisette extract
    5. Add in water carefully as needed. Keep the icing thick.
    6. After cookies are cool to the touch, dip cookies individually upside down into the icing and set aside to harden.

    To Try - Dinners

    Chicken Kiev - Alton Brown

    http://www.foodnetwork.com/recipes/alton-brown/chicken-kiev-recipe/index.html

    Ingredients

    • 8 tablespoons (1 stick) unsalted butter, room temperature
    • 1 teaspoon dried parsley
    • 1 teaspoon dried tarragon
    • 1 teaspoon kosher salt, plus extra for seasoning chicken
    • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
    • 4 boneless, skinless chicken breast halves
    • 2 large whole eggs, beaten with 1 teaspoon water
    • 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
    • Vegetable oil, for frying

    Preparation

    1. Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
    2. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
    3. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
    4. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
    5. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
    6. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

    Braciole

    You can either go Rustic or Urban with your braciole filling. Rustic takes the ingredients and stuffs them into the braciole as is. Urban puts the filling Ingredients through a food processor until they're the consistency of a chunky pesto. I'm a Rustic man myself, but I won't turn down an Urban braciola either!

    http://www.italianchef.com/braciole.html

    Ingredients

    • 1 pound boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
    • 4 slices of prosciutto
    • 1 tablespoon pignoli beans(pine nuts)
    • 2 tablespoons grated pecorino romano cheese
    • 2 garlic cloves, chopped
    • 2 tablespoons parsley, chopped
    • 2 tablespoons Dark Seedless Small Raisins (never the golden ones)
    • 2 tablespoons Mozzarella (not Di Bufala, but a good quality pizza cheese)
    • 1/2 cup olive oil
    • 2 28oz cans imported Italian tomatoes
    • 1/4 cup tomato puree
    • 2 bay leaves
    • 3 fresh basil leaves, torn into small pieces
    • 1 medium yellow onion, chopped fine
    • 2 carrots, peeled and chopped fine
    • 2 celery stalks, chopped chopped fine
    • 1 cup dry red wine
    • flour spread on a plate for dredging
    • salt and pepper to taste

    Preparation

    1. http://hubpages.com/hub/_The_Secret_To_Making_The_Best_Braciole_On_Earth
    2. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
    3. Sprinkle with salt and pepper.
    4. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, mozzarella, raisins, garlic and parsley.
    5. Roll up the slices, tucking in the ends and tie with kitchen string or pin together with toothpicks.
    6. Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
    7. Dredge the braciole in flour shaking off any excess, then place in the pan.
    8. Cook until browned on all sides, about 15 minutes.
    9. Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
    10. Add the onion, carrots, and celery.
    11. Cook, stirring until tender but not browned, about 10 minutes.
    12. Add braciole, bay leaves, and salt and pepper.
    13. Add red wine and cook until most of liquid evaporates, about 2 minutes.
    14. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
    15. Fill one of the tomato cans 1/2 way with water and add to saucepan.
    16. Add tomato puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
    17. Sprinkle the basil over the rolls, and cook for 2 minutes longer.
    18. Transfer to serving plates, spoon the sauce over the top and serve at once.

    Buffalo Chicken Fingers

    Ingredients

    • 2-1/2 cups breadcrumbs
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • Pinch of garlic powder
    • 4 large eggs
    • 4 chicken tenders
    • 1/3 cup extra-virgin olive oil
    • 2 tablespoons butter
    • 6 tablespoons hot pepper sauce
    • 3/4 cup crumbled blue cheese

    Preparation

    1. Preheat the oven to 425 degrees.
    2. In a medium bowl, combine the breadcrumbs, paprika, cayenne, garlic powder, salt and pepper.
    3. In a shallow bowl, beat the eggs.
    4. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate.
    5. Repeat with the remaining chicken.
    6. In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering.
    7. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes.
    8. Transfer to a baking sheet.
    9. Repeat with the remaining chicken. Bake until cooked through, about 10 minutes.
    10. Microwave the butter at medium power until melted, 45 seconds.
    11. Stir in the hot sauce.
    12. Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.

    STIR FRY BEEF AND PEPPERS

    Ingredients

    • 2 1 pound steaks, 3/4" thick
    • 2 large sweet onions, thinly sliced
    • 4 tablespoons extra virgin olive oil
    • 2 large red or green bell peppers
    • 1/4-1/2 hot pepper (or to taste)
    • 2 celery stalks, thinly sliced
    • 5 large cloves garlic, minced
    • 2 tablespoons Marsala or other red wine
    • 1/2 pound fresh or 2 4oz cans mushrooms
    • about 1/2 cup water or beef broth
    • 1/2 teaspoon beef soup base (optional)
    • 1 tablespoon flour
    • 1 tablespoon soy sauce
    • 1 tablespoon butter
    • salt, pepper, seasonings (optional)

    Preparation

    1. Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4" in width.
    2. Trim away and discard fat and sinew. Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining Ingredients.
    3. Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you (but this convenience will come at a premium - be your own butcher for the most economy!)
    4. Saute steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often.
    5. Add cored and diced peppers and sliced celery, along with a small amount of hot pepper.
    6. Add more olive oil if needed.
    7. Add garlic after meat has browned.
    8. Add a few tablespoons of wine to deglaze the bottom of the pan.
    9. Sprinkle flour over meat and stir.
    10. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency.
    11. Stir in soy sauce.
    12. Note: Be sure to taste what you're cooking!
    13. Adjust seasonings, adding beef soup base or bouillon, garlic powder, salt, pepper, and hot pepper, optionally, if more flavor is desired.
    14. Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).
    15. Serve over steamed rice, buttered noodles or chow mein noodles.
    16. Variation: Add 1 pound broccoli raab halfway through the cooking time.
    17. Cook until broccoli raab is tender but still a bright green color.

    Marinade

    Ingredients

    • An acid to tenderize - vinegar works well, but you can also use lemon juice, orange juice or wine
    • Flavoring - whatever seasonings or spices you happen to have on hand
      • Balsamic Vinegar
      • Onions
      • Raisins
      • Garlic
      • Sugar
      • Molasses
      • Parsley
      • Celery
      • Salt
      • Black Pepper
      • Smoke Flavor
    • Oil - to hold everything together and add moisture to the meat
    • Salt - to make the meat more juicy and flavorful

    Preparation

    1. Mix together three parts oil for every one part acid used.
    2. Then, add in your choice of flavorings, and salt to taste.

    Marinating Tips and Warnings

    • Always marinate in a non-reactive container like glass, stainless steel or plastic. Aluminum containers are not suitable for marinating.
    • Pierce the meat with a fork to allow the marinade to penetrate.
    • Store foods in the refrigerator while they marinate.
    • Do not reuse any marinade that has come into contact with raw meat, unless it has been boiled for at least five minutes.
    • Fish should not be marinated for more than 30 minutes because the acid will start to cook it.
    • To tenderize meats, allow them to soak in marinade for up to 24 hours prior to cooking.

    Benefits of Making Your Own Marinade

    • cheaper than store-bought
    • preservative-free
    • allows you to control the amount of sodium and sugar
    • can be customized to your own tastes
    • a great way to use up/experiment with those seldom used spices in your collection

    Spicy Peanut Chicken

    This makes enough to freeze leftovers, which keep for up to a month. Spoon single servings into airtight containers; thaw overnight in the refrigerator, and reheat in a saucepan. You can increase the crushed red pepper, if you like; a dollop of yogurt on top balances the spiciness. —Mary Cutrufello, Austin, TX

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipeandrecipe_id=1823370

    Yield - 12 servings (serving size: 3/4 cup chicken mixture, 2/3 cup brown rice, and 1 tablespoon yogurt)

    Ingredients

    • 1 tablespoon peanut oil
    • 1 cup chopped onion (about 1 medium)
    • 1 1/2 tablespoons minced garlic (about 4 cloves)
    • 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
    • 1/3 cup chunky peanut butter
    • 1 1/2 teaspoons curry powder
    • 1 teaspoon salt
    • 1 teaspoon crushed red pepper
    • 1/2 teaspoon freshly ground black pepper
    • 1 (6-ounce) can tomato paste
    • 3 cups chopped plum tomato (about 6 tomatoes)
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • 8 cups hot cooked brown rice
    • 3/4 cup 2% Greek-style yogurt (such as Fage)

    Preparation

    1. Heat oil in a Dutch oven over medium heat.
    2. Add onion and garlic to pan and cook 5 minutes or until tender, stirring frequently
    3. Add chicken to pan and cook 4 minutes or until chicken is done, stirring frequently
    4. Stir in peanut butter, curry powder, salt, crushed red pepper, black pepper, and tomato paste, and cook 1 minute
    5. Add chopped tomatoes and broth to pan; bring to a boil.
    6. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
    7. Serve chicken mixture over rice; top each serving with yogurt.

    Aunt Trina's Shrimp Boulettes

    http://www.foodnetwork.com/recipes/paula-deen/aunt-trinas-shrimp-boulettes-recipe/index.html

    Ingredients

    • 1 medium onion, cut in chunks
    • 1 medium Idaho potato, peeled and cut in chunks
    • 1 pound raw shrimp, peeled and deveined, tails removed
    • 1/3 cup finely chopped fresh parsley leaves
    • 3 green onions, chopped
    • 1 green bell pepper, chopped
    • 1 egg, beaten
    • 3 tablespoons all-purpose flour
    • Salt and freshly ground black pepper
    • 3 tablespoons vegetable shortening

    Preparation

    1. Using the grinder attachment on a mixer or in a food processor grind onion and potato together.
    2. Add shrimp and pulse all together.
    3. In a bowl, combine the shrimp mixture with the chopped parsley, green onion and green pepper.
    4. Stir in the egg and flour to make a batter.
    5. Fold in shrimp to the mixture and season with salt and pepper.
    6. Melt the shortening in a large skillet over medium-high heat.
    7. When the shortening is hot, drop the batter by tablespoonfuls into the pan.
    8. Saute 2 to 3 minutes per side, until browned and crisp. Drain on paper towels.
    9. Serve immediately.

    Indonesian-Style Chicken with Green Onion-Yogurt Sauce

    Recipe By : Adapted from Boy Meets Grill by Bobby Flay, pges 57-58

    Serving Size : 8

    Preparation Time :0:00

    Green Onion-Yogurt Sauce:

    • 2 cups plain yogurt -- drained
    • 1/2 cup green onions (white bulb and 3" of green) -- finely chopped
    • 2 tablespoons fresh lime juice
    • 2 cloves garlic -- finely chopped
    • 1 tsp. honey
    • 1 tsp. ancho chile powder
    • kosher salt and black pepper

    Indonesian Marinade:

    • 1 cup olive oil
    • 1 cup fresh lime juice (from 12-15 medium limes)
    • 1/2 cup fresh lemon juice (from 2-4 medium lemons)
    • 3 tablespoons fresh ginger root -- peeled and minced
    • 6 cloves garlic -- coarsely chopped
    • 2 tablespoons soy sauce
    • 2 serrano peppers -- coarsely chopped
    • 1/4 cup cilantro -- coarsely chopped
    • 4 dashes habanero chile sauce
    • 2 tablespoons honey

    Chicken:

    • 4(2.5 lb.) chickens -- quartered
    • Indonesian marinade
    • kosher salt and freshly ground pepper

    For sauce:

    1. Combine the yogurt, green onions, lime juice, lemon juice, garlic, honey, ancho powder, salt and pepper in a small mixing bowl and refrigerate, covered, for 2 hours or up to 1 day.
    2. Serve at room temperature. Makes about 2-1/2 cups.

    For marinade:

    1. Combine all Ingredients in a mixing bowl and whisk until smooth.

    For chicken:

    1. Place the chicken in a large, shallow pan or baking dish, cover with the marinade and turn to coat completely.
    2. Refrigerate, covered, up to 2 hours.
    3. Preheat a gas or charcoal grill.
    4. Remove the chicken from the marinade and shake off any excess.
    5. (Discard the used marinade).
    6. Season with salt and pepper.
    7. Grill skin-side down until golden brown, 5-6 minutes.
    8. Turn and grill flesh-side down until cooked through, 10-12 minutes.
    9. Arrange the chicken on a serving platter and serve the yogurt sauce on the side.

    Jamaican Beef Patties

    Prep Time: 30 minutes

    Cook Time: 1 hour

    Ingredients - Pastry

    • 2 cups all-purpose flour
    • 1/2 Tablespoon curry powder
    • 1/4 teaspoon salt
    • 1/4 cup solid shortening
    • 1/4 cup (1/2 stick or 4 Tablespoons) cold margarine
    • 1/3 cup icy cold water

    Ingredients - Meat Filling

    • 2 Tablespoons margarine
    • 1 small white onion, finely chopped
    • 1/4 teaspoon chopped Scotch bonnet pepper
    • 1/2 pound lean ground beef
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon dried thyme, crushed
    • 1/2 teaspoon ground allspice berries
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup breadcrumbs
    • 1/4 cup beef or chicken stock
    • 1/4 cup water
    • 1 egg, beaten

    Preparation - For the pastry

    1. Whisk together flour, curry powder, and salt in a large bowl.
    2. Place in the bowl of a food processor fitted with the metal blade.
    3. Add shortening and margarine. Pulse until mixture is crumbly.
    4. Add cold water and pulse just until a dough forms. Do not over-process.
    5. Roll dough on a floured wooden cutting board to 1/8-inch thickness.
    6. (At this point, you may cover the dough ball in plastic wrap and refrigerate overnight.
    7. Let rest at room temperature for 15 minutes before proceeding.)
    8. Cut circles 8 inches in diameter (use a paper template).
    9. Cover circles with plastic wrap until ready to use.

    Preparation - For the filling

    1. In a heavy skillet over medium heat, saute onion and Scotch bonnet chile peppers in margarine until softened.
    2. Add ground beef, curry powder, thyme, allspice, salt, and pepper.
    3. Saute, stirring often, until beef is browned and broken apart, about 10 minutes.
    4. Stir breadcrumbs and beef stock into the ground beef.
    5. Cover and simmer 10 minutes, stirring occasionally, until all the liquid has been absorbed.
    6. It should not be watery, yet still remain moist. Remove from heat and let cool for 10 minutes.
    7. Preheat oven to 400 F. Line baking sheets with Silpat baking liners or grease pans.
    8. Place 2 to 3 tablespoons of the meat filling in the center of each pastry circle.
    9. Moisten the edges of the circles, fold in half, and seal edges with the tines of a fork.
    10. Mix remaining water with the egg. Brush the tops of the patties with the egg wash.
    11. Bake 30 to 40 minutes until golden.
    12. Let rest for 10 minutes before serving.
    13. Yield: 10 patties

    To Try - Desserts

    Chocolate Sorbet

    http://recipes.epicurean.com/recipe/16150/chocolate-sorbet.html

    Ingredients

    • 1 cup sugar
    • 1/2 cup cocoa powder
    • 1-1/2 cups water
    • 1 tsp vanilla essence
    • 2 tablespoons liqueur, such as rum, brandy, Framboise, Kahlua, creme de menthe

    Preparation

    1. Combine the sugar and cocoa powder in a heavy-bottomed saucepan. Gradually mix in the water. Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil. Boil the syrup until it is dark, glossy brown, 1-2 minutes. Pour the mixture into a bowl and stir in the vanilla extract and liqueur of choice. Cover and chill until cold, then freeze.
    2. Serves 4

    Triple Chocolate Bundt Cake

    http://www.cooks.com/rec/view/0,166,157174-240193,00.html

    Ingredients

    • 1 (4 1/2 oz.) pkg. chocolate instant pudding mix
    • 1 (2 layer) pkg. chocolate cake mix
    • 1 (12 oz.) bag chocolate chips
    • 1 3/4 c. milk
    • 2 eggs
    • Powdered sugar

    Preparation

    1. Combine ingredients in bowl and mix by hand until well blended, about 2 minutes.
    2. Pour into greased and floured 12-cup bundt pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
    3. Cool in pan 15 minutes, invert onto plate.
    4. When fully cool, sprinkle with powdered sugar.