Jess's Recipes

via smittenkitchen.com Adapted from Gourmet, August 2009 A few notes: First, butter-brushed biscuit-crusted savory pie, where have you been my whole life? I’ve been living on the wrong side of the Mason-Dixon line, clearly. Second, this recipe works exactly as-is, save one irksome issue: our pie was a puddle when we cut into it. I simply poured off the crust-sogging liquid, but I’d advise you to instead seed and juice your tomatoes if you bear it (I hate tossing the most flavorful parts, personally) or risk a mushy base. Third, this pie includes the curious instruction to peeling your tomatoes, which I first dismissed as an annoying extra step but in the end felt that it was absolutely brilliant. No chewy separating tomato skins! Just pure, intense peak-season tomato goodness. Consider me converted. Adapted, barely, from Gourmet’s adaptation of Laurie Colwin’s and Jame’s Beard’s versions 2 cups all-purpose flour 1 tablespoon baking powder 1 3/4 teaspoons salt, divided 3/4 stick (6 tab

2 lbs of mussels (although we use 4 lbs and don't change any amount of other ingredients) 1/2 cup white wine 1 large chopped shallot (we sometimes use garlic and onions if we don't have shallots or forgot to buy them and that works fine also) 2 oz. butter 4 oz. Prosciutto ham 1 tsp chopped parsley salt and pepper Saute the chopped shallots with butter for 2 minutes. Add the Prosciutto and cook for 2 more minutes on medium heat. Pour the white wine in the pot and bring to boil. Add all the mussels and cover. Cook until all the mussels are open. Season if needed, then finish with chopped parsley and eat very hot. Serve with good bread to dip in the sauce in the pan.

4 lbs. sweet potatoes, cut into potatoes 1 stick (1/2 cup) unsalted butter, cut into bits and softened 1 cup granulated sugar 4 large eggs 3 TBS self rising flour or 1/4 tsp baking soda & pinch of salt 1 cup milk 1/4 tsp salt 1 tsp vanilla extract 1 tsp coconut extract 1 tsp almond extract 1/2 cup chopped pecans 2 TBS firmly packed dark brown sugar 1/4 tsp cinnamon In a large kettle combine the potatoes and enough cold water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 30 to 45 minutes, or until they are tender. Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat in the butter, the granulated sugar, the eggs, 1 at a time, the flour, the milk, the salt and the extracts, beating until the mixture is combined well, and divide the mixture between two 1 1/2 quart souffle dishes. In a small bowl, combine well the pecans, the brown sugar, and the cinnamon, sprinkle the mixtu

5 lrg. potatoes, cut into 1" pieces 3 1/2 cup chicken broth pepper heat potatoes & broth to a boil. Cover and cook over medium heat 10 min. until potatoes are tender Drain, reserve broth Mash potatoes with 1 1/4 c broth & pepper. Add broth until potatoes are desired consistency.

1 1/2 cups couscous 1 TBS butter 1 1/2 cups water 1/4 cup plain, nonfat yogurt 1/4 cup olive oil 1 tsp cider vinegar 1 1/2 tsp curry powder 1/4 tsp turmeric 1/4 tsp allspice 1 tsp kosher salt cracked black pepper to taste 1/2 cup grated carrot 1/2 cup dried cranberries 2 green onions, chopped 1/4 cup red onion, minced 1/4 cup pine nuts In a saucepan, toast the pine nuts over medium heat until fragrant and beginning to turn golden. Remove to a large pan, pour in couscous, butter, and water; bring to a boil, and cook for about 5 minutes and turn off the heat. The water should be absorbed; cover and set aside. In the large bowl, pour the yogurt, olive oil, vinegar, and spices over the pine nuts. Whisk until thoroughly combined. Add the carrot, cranberries, green and red onions and toss to coat with the dressing. Dump in the couscous and toss again. Serves about 4 in main dish portions, 6-8 as a side.

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender. Yield: Makes 8 Active Time: 30 min Total Time: 30 min 4 ears corn, shucked 1 tablespoon finely grated fresh lemon zest (from 2 lemons) 2 tablespoons fresh lemon juice 1/2 stick (1/4 cup) unsalted butter, melted 1 tablespoon mild honey 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups quinoa (about 10 oz) 4 scallions, chopped 1/2 cup chopped fresh mint Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife. Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined. Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each t

Serves 6 This dish may have lots of ingredients, but it doesn't feel like cooking, so I love to make it. It is literally as easy as boiling water. I actually make it with different vegetables each time, sometimes just looking in the pantry for inspiration. That's when the best surprises happen. If you don't have dried currants, use golden raisins or cranberries. This is a terrific side dish for chicken or lamb. 1 1/2 cups couscous 1 TBS unsalted butter 1 1/2 cups boiling water 1/4 cup plain yogurt 1/4 cup good olive oil 1 tsp white wine vinegar 1 tsp curry powder 1/4 tsp ground turmeric 1 1/2 tsp kosher salt 1 tsp freshly ground black pepper 1/2 cup grated (or small-diced) carrots 1/2 cup minced fresh-flat leaf parsley 1/2 cup dried currants 1/4 cup blanched, sliced almonds 2 scallions, thinly sliced (white and green parts) 1/4 cup small-diced red onion Place couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly

3 3/4 cups low-salt chicken broth 1 1/2 teaspoons salt 2 1/2 cups plain couscous (about 15 oz) 1 1/2 cups golden raisins 1 1/2 cups pine nuts, toasted 7 green onions, chopped 1/2 cup (1 stick) butter, melted Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature. Makes 8 servings. Usually cut in half for a family. Walnuts can be subbed for the pine nuts.

Serves 8 to 10 This coleslaw is a Barefoot Contessa classic. It is like traditional coleslaw, but has a lot more flavor. The vegetables can be sliced by hand, but I find it's faster to use food processor. 1 lb. white cabbage (1/2 small head) 3/4 lb. red cabbage (1/2 small head) 5 carrots 2 cups good mayonnaise 1/4 cup Dijon mustard 1 TBS sugar 2 TBS cider vinegar 2 tsp celery seeds 1 tsp celery salt 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper Fit a food processor with the thickest slicing blade. Cut the cabbage into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the fed tube so they are lying on their sides. Process in batches and mix n a bowl with the grated cabbages. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt and pepper. Pour enough of the dressing over the grated vegetables to moi

Bon Appétit August 2006 Yield: Makes 4 to 6 servings Active Time: 35 minutes Total Time: 35 minutes Dressing 6 tablespoons orange juice 3 1/2 tablespoons white wine vinegar 2 tablespoons chopped fresh chives 1 1/2 teaspoons finely grated orange peel 1/4 cup olive oil 1/2 teaspoon truffle oil* (optional) Salad 1 10-ounce bag red pearl onions Metal skewers 2 pounds uncooked large shrimp, peeled, deveined 3 large ears of corn, husked 1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices Olive oil 2 teaspoons hot smoked paprika (Pimentn de la Vera)** 12 cups mâche (about 7 ounces) 2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes For dressing: Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper. For salad: Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact. Do ahead: Dressing and onions can be

1/4 c mayo 1 TBS mustard 1 TBS honey 1/2 TBS lemon juice Whisk together, store covered in fridg.

3 TBS cinder vinegar 1 TBS water 1 tsp salt 1 tsp sugar 3 TBS Heinz Chili Sauce 1/4 c vegetable oil 1/2 tsp black pepper Whisk together ingredients. Can be stored in refrigerator for 1 month. Recipe can be doubled.

By Mayo Clinic staff Serves 4 Ingredients 4 yellow tomatoes, halved crosswise and seeded 1 1/2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1 tablespoon balsamic vinegar 3 tablespoons chopped fresh basil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves, each about 5 ounces 2 tablespoons chopped fresh flat-leaf (Italian) parsley 1 tablespoon chopped fresh thyme Directions Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes. In a small frying pan, heat the olive oil over medium

dried cranberries dried blueberries scallions toasted pistachios chopped cilantro hard pears and apples grilled pork tenderloin cut into small pieces toss all ingredients with a vinaigrette

butter/EVOO melt in pan, then add onion celery broccoli sweat these ingredients and then add 2 boxes chicken broth until veggies are cooked, then blend with stick blender and add half & half white pepper nutmeg cumin hot sauce salt

1/2 c. mayo 1/2 c. sour cream 1/2 t dill 1 t grated onion 1 T vinegar 1/2 t tarragon 1/2 t dry mustard dash of salt Mix all ingredients together. This recipe can be made with low-fat ingredients as well

Makes 16 pieces 4 ripe medium sized yellow tomatoes, diced 1 1/2 tablespoons minced garlic 1/2 cup chopped fresh basil 2 tablespoons extra-virgin olive oil 1/2 teaspoon balsamic vinegar Salt Freshly ground black pepper 1 French bread baguette Preheat the oven to 350 degrees. In a bowl, combine the tomatoes, garlic, basil, oil and vinegar. Add salt and pepper to taste, set aside. Slice the bread into 16 pieces about a 1/4 inch thick and place on a baking sheet. Toast the bread in the oven for about 2 minutes on each side. Top with the tomato mixture. Or serve family style with the tomatoes in one bowl and the bread in another and everyone can just help themselves

Cook Time: 2 Hours Ready In: 2 Hours Servings: 4 "This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes." Ingredients: 1 cup chopped onion 1 teaspoon vegetable oil 1 pound dried split peas 1 pound ham bone salt and pepper to taste Directions: 1. In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper. 2. Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook. 3. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

1 carrot, chopped 1 onion, chopped 1 rib of celery 1 tsp crumbled dried sage 1/2 bay leaf 2 TBS unsalted butter a 1 lb. can pumpkin puree 4 1/2 cups canned chicken broth 2 slices of homemade-type white bread, buttered lightly and the crusts removed 6 very small fresh sage leaves garnish if desired In a kettle cook the carrot, the onion, and the celery with 3.4 tsp of the sage, the bay leaf, and salt and pepper to taste in the butter over moderately low heat, stirring occasionally, until the vegetables are softened, stir in the pumpkin, and stir in 4 cups of the broth, a little at a time. Bring the liquid to a boil and simmer the mixture, stirring occasionally for 15 minutes. Discard the bay leaf and in a blender puree the mixture in batches until very smooth. Return the soup to the kettle, bring it to a simmer, stirring in enough of the remaining 1/2 cup broth to thin it to the desired consistency, and season it with salt and pepper. While the soup is cooking, cut each slice of brea

Makes 8 Servings 1 1/3 TBS oil 1 lb. chicken breasts cut into 2" pieces 1/2 lb. sausage not Italian/ Fennel 1 1/3 cups onion, chopped 2/3 cup celery, chopped 2/3 cup green pepper, chopped 1/3 tsp garlic, chopped 1 1/3 cups long-grain rice 7/8 cup chicken broth 7/8 cup tomato sauce 2/3 teaspoon all-purpose seasoning 1 1/3 TBS paprika 1/3 cup tomatoes, seeded and chopped 2/3 cup green onion chopped - season and brown chicken in oil over med-high heat - add sausage to pot sand saute with chicken. Remove both from pot. - saute onions, celery, green pepper and garlic tot he tenderness that you desire - return chicken and sausage to pot - add stock, tomato juice, all-purpose seasoning and other desired seasoning. Bring to a boil - add paprika. Add rice and return to boil - cover and reduce heat to simmer. After cooking 10 minutes, remove cover and quickly turn rice from top to bottom completely. Simmer an additional 15 minutes. - Add green onions and chopped tomatoes If using and e

1 pkg (4) frozen Louisiana Blue Shell Crabs, cut up in small pieces 1/3 cup onion, diced 2 celery ribs, diced salt and white pepper to taste 4 oz. butter, salted 1 pint half-n-half 1/3 cup flour 1/2 gallon chicken stock (remove fat) 1 - 8oz. container lump crab cheese cloth In a soup pan, add broth, crab in shells, onion and celery. Simmer for about one hour. Strain broth through layers of cheese cloth. Return to the cleaned soup pan and put back on stove to simmer. Let broth reduce for 1/4. Make the roux and continue the recipe as follows: Melt the 4 oz. butter and 1/3 cup flour in a Teflon fry pan over low heat. Stir for about 10 minutes until the flour mixture begins to turn a golden color. Don't let the flour get too dark or it will have a burned taste. As the flour thickens, begin to add some broth in small amounts until the mixture becomes a thick gravy mixture. Continue to cook slowly over low heat, stirring constantly for about 3-5 minutes. Transfer the roux to th

2 TBS oil 3 small onions, diced 3 cloves garlic, finely chopped 1 tsp. chili powder 1 jalapeno pepper, chopped 1 sweet red pepper, diced 3 celery ribs, sliced 2 carrots, sliced 1 zucchini, halved lengthwise & sliced crosswise 1 canned crushed tomatoes 1 can (11 oz.) corn, drained 1 can (15 oz.) kidney beans, drained 1/2 tsp. oregano 1/2 tsp. cumin 1/2 tsp. salt 1/2 tsp. pepper 1. Heat oil in saucepan on medium. Add onion, garlic - saute until slightly softened 2. Stir in chili powder, jalapeno & sweet red pepper, saute for 3 min 3. Add celery, carrot, zucchini and tomatoes; cook, covered 5 min 4. Add corn, beans, oregano, cumin, salt & pepper; cook until heated through Serve with corn muffins

2 TBS olive oil 1 1/2 lb. turkey meat 1 can cannelini beans (undrained) 4 oz. green chilis 1 cup chicken broth 1/2 cup chopped onion 1 1/2 tsp garlic powder 1 1/2 tsp. cumin 1 tsp. oregano 1/2 tsp cayenne Saute turkey in oil Remve turkey & saute onion, broth, chilis & spices for 30 min. Then add turkey & beans - cook for 10 min.s Serve over rice Garnish with cheese & chopped onion

2 lbs. meat 2 cans kidney beans 2 cans chili beans 2 onions 2 tsp. brown sugar 2 tsp. chili powder 1 can tomato juice

Makes About 9 Cups, Serving 6. Published January 1, 2005. Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in step 1. For efficiency, you can prepare the soup ingredients while the beans simmer and the garnishes while the soup simmers. Though you do not need to offer all of the garnishes listed below, do choose at least a couple; garnishes are essential for this soup as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it has thickened beyond your liking. Ingredients Beans 1 pound dried black beans (2 cups), rinsed and picked over 4 ounces ham steak , trimmed of rind 2 bay leaves 5 cups water 1/8 teaspoon baking soda 1 teaspoon table salt Soup 3 tablespoons olive oil 2 large onions , chopped fine (about 3 cups) 1 large carrot , chopped fine (about 1/2 cup) 3 ribs c

Recipe courtesy Michael Chiarello Prep Time: 30 min Cook Time: 2 hr 0 min Level: Easy Serves: 6 to 8 servings Ingredients 2 quarts chicken broth 1 turkey carcass, all meat removed 1 onion, halved, plus 1 onion, minced 1 carrot, halved lengthwise, plus 1 carrot, minced 1 whole stalk celery, plus 1 more stalk, minced 2 bay leaves 3 cups dark turkey meat 2 garlic cloves, smashed 2 tablespoons olive oil 1 carrot, minced 1 stalk celery, minced 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans) 1 tablespoon chopped fresh sage leaves Directions Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve. Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container

Servings: 8 "This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com." Ingredients: 1 picked over turkey carcass 12 cups water 1 1/2 cups chopped celery 5 carrots 1 yellow onion, cut into wedges 2 teaspoons salt 3/4 teaspoon dried thyme 1 cube chicken bouillon 1 bay leaf 6 tablespoons all-purpose flour 1/2 cup milk 1 small rutabaga, cubed 1/2 teaspoon ground black pepper 1 1/2 pounds cooked turkey, cubed 1/2 cup chopped fresh parsley 2 slices white bread, quartered 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 4 tablespoons butter, melted Directions: 1. Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.

1 Med. white onion diced 4 stalks diced celery 4 carrots diced 2 bay leafs 2 tsp. chopped garlic 3 tsp olive oil 5 cups chicken or vegetable stock 1 cup corn 1 cup chopped broccoli 1/2 cup red peppers diced 1 cup peas 1 cup cauliflower chopped Saute in olive oil until soft. Add chicken or vegetable stock. Bring to a boil. Add other vegetables or veggies of your choice. Simmer until veggies are soft, season with salt and pepper , fresh oregano, parsley, and basil.

3 cups v8 or tomato juice 2 tomatoes quartered 1 green pepper - diced 1 onion - peeled and quartered 1 clove of garlic 7 oz. roasted red peppers - drained 1 cucumber - peeled and seeded cilantro - handful or as much or as little as you like Divide ingredients in half and blend together and then repeat now add... 1/3 C balsamic or red wine vinegar 2 TBS extra virgin olive oil 3/4 C Chicken broth Tabasco and salt and pepper to taste Maura adds corn or avocado in diced pieces when serving. I also like croutons on top.

Roasting squash concentrates the flavor and brings out its sweetness, while chestnuts add a silky texture and richness. Ingredients: 2 small butternut squash, about 1 1/2 lbs, each halved and seeded salt and freshly ground pepper to taste 2 TBS olive oil 10 TBS unsalted butter, divided 2 onions, thinly sliced (large sweet ones) 1/2 tsp salt 1/2 cup dry Marsala wine (4 fl. oz./125 ml) 14 roasted chestnuts, peeled and chopped (jarred chestnuts are easier than roasting and peeling your own) 8 cups water 4 TBS heavy cream Fresh sage leaves as garnish (optional but attractive, especially resting on the rim of a wide rimmed soup bowl) Preheat oven to 400F. Sprinkle the cut sides of squash with salt and pepper, and drizzle and rub with olive oil. Place cut side down in a baking dish or rimmed cookie sheet and bake until tender, about 50 minutes. Let cool and scoop the squash out of the skin. In a large, heavy saucepan, melt 4 TBS of the butter over medium-low heat and saute onion with the

Prep time: 20 min Cook time: 45 min Serves: 6 1/4 lb. spicy chicken sausage, casings removed 1 onion, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 TBS all-purpose flour 1 (14 1/2 oz.) can Cajun-style stewed tomatoes 3/4 cup reduced-sodium chicken broth 1 tsp. Cajun or seafood seasoning 1/2 lb. large shrimp, peeled and deveined 1 (10 oz.) package frozen sliced okra 2 cups fresh or frozen corn kernels 1 TBS chopped fresh thyme, or 1 tsp. dried 2 cups hot cooked white rice Spray a nonstick Dutch oven with nonstick spray. Add the sausage and onion; cook, stirring with a wooden spoon to break up the sausage, until browned, about 10 minutes. Add the bell peppers and cook, stirring occasionally, until softened, about 6 minutes. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in tomatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is just cooked through, about 5 minutes. A

2 C Bisquick 1 C milk 1 TBS sugar 2 TBS lemon juice 2 tsp baking powder 2 eggs Stir all ingredients until blended. Cook on hot griddle until edges are dry. Turn; cook until golden.

A great holiday breakfast casserole that may be made the night before, and baked while opening Christmas presents. Servings: 12 Ingredients: 1 (16 oz.) package ground pork breakfast sausage 12 eggs 1 (10.75 oz) can condensed cream of mushroom soup 1 (10.75 oz) can milk 1 (4.5 oz) can sliced mushrooms, drained 1 (32 oz.) package frozen potato rounds 1/2 cup shredded cheddar cheese Directions: 1. Place sausage in a skillet over medium-high heat, and cook evenly brown. Drain, and set aside. 2. Preheat oven to 350F. Lightly grease a 9X13 inch baking dish. 3. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds. 4. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Enchiladas filled with ham, vegetables and cheese and bakes in a creamy egg batter. Servings: 10 Ingredients: 1 lb. cooked ham, chopped 3/4 cup sliced green onions 3/4 cup chopped green bell peppers 3 cups shredded Cheddar cheese, divided 10 (7 inch) flour tortillas 5 eggs, beaten 2 cups half and half cream 1/2 cup milk 1 TBS all-purpose flour 1/4 tsp garlic powder 1 dash hot pepper sauce Directions: 1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 TBS shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9X13 baking dish. 2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight. 3. The next morning, preheat oven to 350F 4. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casser

2 cups flour 3 tsp baking powder 1/2 tsp salt 2 TBS sugar 1/4 cup butter, softened 1 egg 3/4 cup pure VT maple syrup 1/4 cup milk 1/2 cup walnuts, chopped Preheat oven to 400F In large bowl combine dry ingredients. Add softened butter and mix well. Add egg, syrup, and milk; stirring until well blended. Fold in nuts. Grease muffin tins and fill a little over half full with batter. Bake for 20-25 minutes. Yield: 12 muffins

Lasagna pan 350F 40 min 1) cubed bread - 8 slices 2) mixture 3) cheese (3 cups shredded mozz. cheese) mixture: 1 stick melted butter 6 eggs 2 cups milk Make night before

For 4 servings use: 6 eggs 1/3 cup sour cream 1/2 tsp salt, pepper 1 tsp thyme 2 TBS onion or chives 1 cup cottage cheese 1 TBS parsley Beat all ingredients together. Melt butter in pan, add eggs, cook over medium heat, stirring frequently until set. Sprinkle with parsley.

1/2 cup butter or margarine 1 cup sugar 2 eggs 1 cup sour cream 2 cups flour 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp vanilla combine butter & sugar, add eggs, add sour cream, add dry ingredients bake 50 min at 350F streusel: 1/2 cup brown sugar 2 TBS flour 2 tsp cinnamon 2 TBS butter, melted 1/2 cup chopped nuts combine all ingredients pour 1/2 batter, then 1/2 struesel rest batter then rest of struesel

Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig. 1 whole garlic head 1/3 cup (3 ounces) goat cheese with herbs, softened 6 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add c

1 stick butter 1 package (12 oz.) Pastina 4 cups chicken broth 4 eggs, beaten in a small bowl 1 cup grated Parmesan salt and black pepper to taste Melt butter in a large sauce pan over medium high heat. Add Pastina and toast it, stirring occasionally until lightly browned. Stir in chicken broth and bring to a boil. Reduce heat to medium low, cover and cook 5 minutes until broth is absorbed. Turn off heat and add eggs, stirring well to incorporate. Add cheese, salt and pepper, and serve.

Prep time: 15 min Ready in 30 min Cook time: 15 min Yields: 4 servings Ingredients: 1 cup all-purpose flour 1/2 tsp paprika salt and pepper to taste 1 lb. skinless, boneless chicken breast halves - cut into thin strips 1/4 cup vegetable oil 4 oz. fresh mushrooms, sliced 1/4 cup lemon juice 3/4 cup chicken stock 1/2 teaspoon garlic powder 1 (14 oz) can artichoke hearts, drained and quartered Directions: 1. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour. 2. Heat oil in a large skillet over medium heat, saute chicken until golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside. 3. To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts and remove from heat. Alternate recipe: flour; salt pan

Great September dinner fare when the heat of the grill is as welcome for warmth as for the smoky flavor it impart to food. 1 boneless pork loin, about 4 lbs., cut in half lengthwise 4 TBS olive oil Coarse (kosher) salt 1 1/2 cups port 1 cup fresh orange juice 3 TBS honey 3 TBS cider vinegar 3 shallots, minced 3 cloves garlic, halved 1/2 cup dried apricots 8 fresh prune plums, cut in half and pitted 2 TBS chopped fresh rosemary salt and freshly ground pepper to taste 1. Rub the 2 pieces of pork lion all over with the oil and coarse salt. Place in a 5 to 6 inch deep bowl or pan. 2.Place the remaining ingredients in a saucepan and heat to simmering. Simmer for 5 minutes, then pour the warm marinade over the pork. Let cool to room temperature. Cover the bowl and let marinate, turning the pork occasionally, in the refrigerator for at least 4 hours. 3. Prepare charcoal or wood chips for grilling 4. When the coals are hot, remove the pork from the marinade and sear a few inches from th

For 4 persons 1/2 cup milk 1 slice firm, fine-quality white bread, crust removed 1 lb. lean beef, preferably from the neck, ground 1 TBS finely chopped yellow onion 1 TBS chopped parsley 1 egg A tiny pinch of nutmeg or marjoram 3 TBS freshly grated Parmesan cheese vegetable oil salt Freshly ground pepper, 3 to 4 twists of the mill fine, dry unflavored bread crumbs 1 cup canned Italian tomatoes, cut up, with their juice 1. Put the milk and the bread in a saucepan and bring to a boil. Mash the bread with a fork and blend it uniformly into the milk. Set aside and let cool before proceeding with the next step. 2. In a mixing bowl put the chopped meat, onion, parsley, egg, nutmeg, and marjoram, grated Parmesan, 1 TBS of oil, the bread and milk mush, 1 teaspoon of salt, and the pepper. Mix everything thoroughly but gently by hand. 3. Gently, without squeezing, shape the mixture into small round balls about 1 inch in diameter. Roll the meatballs lightly in the bread crumbs. 4. Choose

Recipe courtesy Emeril Lagasse, 1998 Prep Time: 15 min Cook Time: 35 min Serves: 8 to 10 servings Ingredients 1 tablespoon olive oil 1 cup chopped onions Salt Freshly ground white pepper Freshly ground black pepper 6 cups seafood stock 1 teaspoon chopped garlic 1 pound (2 cups) Arborio rice 2 pounds assorted Mediterranean shellfish and seafood 1 tablespoon butter 1/4 cup heavy cream 1/2 cup freshly grated Parmigiano-Reggiano 3 tablespoons chopped green onions, green part only 2 tablespoons finely chopped fresh parsley leaves Directions In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook

POINTS® Value: 6 Servings: 6 Preparation Time: 20 min Cooking Time: 40 min Level of Difficulty: Moderate Shepherd's Pie is a comfort food favorite that's easy to make more healthful. We used mashed sweet potatoes instead of regular potatoes for a Vitamin A boost. Ingredients 1 large sweet potato(es), peeled and cut into 2-inch pieces 1/3 cup(s) buttermilk 1/4 tsp garlic powder 1/8 tsp table salt, or to taste 1/8 tsp black pepper, freshly ground, or to taste 2 tsp olive oil 1/2 cup(s) red onion(s), chopped 2 medium garlic clove(s), minced 6 medium baby carrots, chopped 20 oz raw turkey sausage, sweet Italian-variety, casings removed 1 tsp dried oregano 1 tsp dried thyme 1/4 tsp black pepper, freshly ground 10 3/4 fl oz canned tomato soup, made with low-fat milk Instructions Preheat oven to 400ºF. Place potatoes in a medium saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; boil until fork-tender, about 8 minutes. Drain potatoes;

POINTS® Value: 6 Servings: 4 Preparation Time: 20 min Cooking Time: 11 min Level of Difficulty: Easy Well-seasoned steak is topped with a flavorful Mexican corn salad. Let the meat sit before slicing so it's very juicy. Ingredients 1 pound(s) raw lean flank steak 1 medium garlic clove(s), peeled and smashed with side of a knife 1 tsp fresh lime juice 1/8 tsp table salt 1/8 tsp black pepper, freshly groundSalad 1 Tbsp jalapeno pepper(s), minced (do not touch seeds with bare hands)* 1 small corn on the cob, cooked, kernels removed 1/2 medium avocado, peeled, pitted and diced 1 cup(s) canned black beans, drained and rinsed 4 tsp fresh lime juice 2 Tbsp cilantro, fresh, minced 1/8 tsp table salt 1/8 tsp black pepper Instructions Preheat grill to medium hot. Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to a

POINTS® Value: 4 Servings: 4 Preparation Time: 25 min Cooking Time: 420 min Level of Difficulty: Moderate This tasty stew's secret weapon? Sugary-sweet fresh corn on the cob. Ingredients 2 spray(s) cooking spray, or enough to coat skillet 1 1/2 medium leek(s), white parts only, chopped (about 1 cup) 1 cup(s) mushroom(s), sliced 1/4 tsp paprika, sweet variety 6 thigh boneless, skinless chicken thigh(s), halved 2 Tbsp all-purpose flour 1/4 tsp table salt 1/4 tsp black pepper 2 medium corn on the cob, kernels removed with a knife 1 average serrano chile(s), or jalapeno pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands) 1 cup(s) canned chicken broth Instructions Coat a large skillet with cooking spray. Add leek and mushrooms and sauté over high heat until leek is tender, about 3 minutes. Remove leek and mushrooms to a slow cooker. Place chicken in a resealable plastic bag. Add flour, paprika, salt and pepper and shake well to coat chicken. Re-coat sk

Ingredients - 1 lb. ground beef - 1 tsp. House seasoning (garlic powder, black pepper, and salt mix) - 1 medium onion, chopped - 1 medium bell pepper, chopped - 1 cup grated cheddar - 2 TBS Worcestershire sauce - 1/2 cup sour cream - 1 cup sour cream - 1 cup crushed crackers (recommended: Ritz) - 1 teaspoon seasoned salt (recommended: Lawry's) - 2 slices white bread - Sauce, recipe follows Directions: Preheat oven to 350F Mix all ingredients together, except the bread slices and sauce. Shape into a loaf. Line a 1 1/2-qt. loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven. Sauce: 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 cup milk 1 1/2 cups grated cheddar cheese chopped onions, optional 1 bunch fresh parsley leaves, chopped, optional Heat the soup and milk over medium heat; add the cheese. Add the chopped onion and parsley to the sauce, if desired. Po

about 8 chicken cutlets (breaded) In a saucepan melt 1/2 stick butter with 1/2 cup white wine and 1/2 cup chicken broth Put chicken in a baking dish, and spread mushrooms over them (I used baby portabellos and also sliced some onions) Pour wine mixture over this Squeeze one lemon over this Lay thick slices of munster cheese over this Sprinkle parsley and cook for 1/2 hour at 350F Serve with Rice pilaf From Caitlin

"This easy-to-make meal makes a lot, and leftovers reheat well." --CL Reader1 (1-pound) package uncooked ziti (short tube-shaped pasta) 1 pound hot turkey Italian sausage links 1 cup chopped onion 2 garlic cloves, minced 1 tablespoon tomato paste 1/4 teaspoon salt 1/4 teaspoon black pepper 2 (14.5-ounce) cans petite-diced tomatoes, undrained 1/4 cup chopped fresh basil Cooking spray 1 cup (4 ounces) shredded fresh mozzarella cheese 1 cup (4 ounces) grated fresh Parmesan cheese Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside. Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coa

prep time: 5 minutes cook time: 5 minutes 1 can (16 oz.) baked beans in tomato sauce 2 TBS ketchup 1 TBS brown sugar 1 pkg (10 oz) Perdue Short cuts fresh honey roasted carved chicken breast 4 large potatoes, cooked & split 1/4 C shredded Monterey Jack or cheddar cheese In medium saucepan, bring beans, ketchup and brown sugar to a boil over medium heat. Reduce heat and simmer, uncovered, 3 minutes. Stir in chicken and heat through. Evenly top each split potato with chicken mixture with cheese. Makes 4 servings

1 C grated parm 4 t. dried oregano 1 t. garlic powder 1 t. paprika 1 t. black pepper 2 eggs beat eggs, dip chicken in eggs, then mixture med-low heat, saute until no longer pink. add mozz. & sauce 350F - 20 min

Bon Appétit May 2002 Candida Sportiello, Ventotene, Italy Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s." "I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best." Yield: Makes 4 servings 1/4 cup olive oil 2 pounds tilapia, red snapper, or orange roughy fillets 1/2 cup chopped fresh parsley 1/2 teaspoon dried crushed red pepper 4 cups cherry tomatoes, halved 1 cup Kalamata olives or other brine-cured black olives, chopped 6 garlic cloves, minced Heat olive oil in heavy large skillet o

1 lobster garlic 1 ripe tomato olive oil 1 tal Brandy (small glass) parsley salt pepper 1/2 lb. spaghetti Boil lobster for 5 min. in water with 1 clove garlic & tomato which is scalded, peeled & crushed. Brown 1 clove of garlic with 1 TBS oil. Add cut up lobster meat. Wet meat with brandy, brown & mix. Add small amt. parsley, 2 t tomato sauce mixed with a little hot water & salt & pepper. Brown lobster for 5 min. Cook spaghetti till half way done. Drain spaghetti & put in pan with lobster & finish cooking it.

juice of 4 limes 2 TBS tequila 1 clove minced garlic 1 jalapeno minced 1/4 C fresh coriander 1/2 C olive oil salt & pepper marinate 3 hrs. Grill on hot grill 4 min. on each side

1 TBS mayo for each piece of fish You can use more if you want to use this like a tartar sauce to dip Add enough fresh lemon juice to make the mayo smooth & creamy Sprinkle with a little garlic salt & seasoned pepper Add some dried tarragon crumbled. Stir well,. Brush on fish Broil or grill fish on a preheated pan if inside Outdoors spread on each side & then on each side again when you flip it

Spray lasagna pan 1 lb. mex. cheese 1 soup size can evap. milk pour 1/2 over cheese 2 cans green chilis layer in pan 6 eggs, beat pour rest of evap milk over soup size can tom. sauce 1 lb. more cheese 350F - 1 hr.

2 Large Eggs 1/2 cup fine dry bread crumbs or yellow cornmeal 1 teaspoon dry oregano 1/4 cup freshly grated parmesan cheese 2 TBS olive oil 1 large eggplant, peeled (if desired) and cut crosswise into 1/2 inch thick slices Prep time: about 15 min Baking time: about 25 min In a shallow bowl, lightly beat eggs. In another shallow bowl, mix crumbs, oregano and cheese. Spread oil on two 10 by 15 inch rimmed baking sheets. Dip each eggplant slice in egs and drain briefly; then coat with crumb mixture and shake off excess. Place on baking sheets. Bake uncovered, in a 425F oven, turning once, until slices are browned and very soft when pressed (about 25 minutes). Transfer to a warm platter or plates. Serves 4 to 6

1 1/4 hours 20 min prep Serves 8 2 lbs lean ground turkey 2/3 cup rolled oats 2 eggs, whisked 1 medium onion, diced 3 garlic cloves 1/2 TBS olive oil 2 TBS fennel seeds, toasted 1 TBS Worcestershire sauce 1 TBS Italian seasoning 1/2 TBS garlic powder 1 tsp. salt 1 tsp. black pepper 15 oz. canned tomato sauce, divided 1. Preheat oven to 350F 2. Place fennel seeds in a small, non stick pan over medium high heat on your stove top to roast. Occasionally stir or shake seeds as they roast. Roast until seeds start to appear a bit golden in color instead of greenish, about 2 minutes. Be careful, they will go from toasted to burnt very quickly. 3. Place the diced onion and olive oil in a non stick pan, sprinkle with salt and saute. To avoid burning, add the minced garlic to the onions after a few minutes. Saute onions and garlic until tender. 4. In a large bowl, combine turkey, oats, whisked eggs, sauteed onion and garlic, fennel seed, Worcestershire sauce, Italian seasoning, garlic powder, sal

Mom's recipe 8 - 10 servings Ingredients: 1 egg 1/2 cup milk 3/4 cup quick cooking oats 3 tsp. salt 1 tsp. instant beef bouillon 3 TBS instant minced onion* or 1/2 cup frozen chopped onion 2 tsp. horseradish 1 1/2 lbs. lean ground beef 1. Heat oven to 350F 2. Mix all ingredients in a bowl with fork. This will take some mixing! Cutting through several times with a knife will help. 3. Place the ground beef mixture in ungreased baking pan. Shape with your hands into a loaf about 9 inches long, 5 inches wide and 3 inches thick. 4. Bake in 350F oven uncovered 1 hour and 30 minutes or until crusty and brown. *Before adding instant minced onion, soak in an equal amount of water 3 -4 minutes.

5 pcs fried bacon 1/2 container chili Make a paste out of these two ingredients 3 cloves garlic enchilada sauce chicken broth chopped onion tomatoes mont. jack cheese

2 eggs 1 cup milk 1/2 cup Bisquick Combine the above three ingredients and pour over: 1 lb cooked hamburger 1 cup cooked chopped onions 1 cup or more cheddar cheese Bake at 400F for 20 minutes Low fat alternative - 1/2 cup egg beaters 1 cup skim milk 1/2 cup reduced fat Bisquick 1 lb cooked ground turkey 1 cup cooked onions 1 cup fat free cheddar cheese 1/4 of low fat recipe = 6 points

Mom's recipe Make instant potatoes per pkg. instructions (make thick - more potato, less water) Line a dish with potatoes Brown hamburger Combine 1 can beans & 1 can beef barley soup plus 1/4 can water - place in potatoes - heat

1 cup flat leaf parsley 1 cup fresh parsley 1 garlic clove 2 TBS water 1 TBS red wine vinegar 1 TBS olive oil 1/2 tsp crushed red pepper Mix all above ingredients in food processor 1 lb. top round steak - grill Slice steak & serve sauce over Serves 6 4 points

1 1/2 to 2 lbs. ground beef 1 can tomato soup 1 can cream of mushroom soup 1/2 cup green pepper, chopped 1/2 cup onion, chopped 1 cup grated cheddar cheese 1 lb. box of spaghetti Saute onion, green pepper and meat. Cook spaghetti until just done. Mix sauteed vegetables, meat, and spaghetti with remaining ingredients in a large bowl before spooning into the casserole pan. (Do not cook casserole) Cover with heavy-duty aluminum foil and/or double wrap and freeze. From the St. Fransis de Sales Parish monthly casserole recipe

cook rice simmer beans/drain beans 1st - simmer in tomatoes in skillet fry onions garlic, basil, peppers, jalapeno combine with beans add sugar, salt & black pepper add taco seasoning add mashed sweet potatoes - use like sour cream

Courtesy hungrygirl.com Face it, french fries are one of the greatest tasting foods known to man. But they're no-nos when it comes to dieting. Of course, if you're feeling ambitious, you can whip up a batch of HG's Bake-tastic Butternut Squash fries. Yep, you can make crispy, wonderful, sweet fries out of our new best friend, the butternut squash. And, what's even better is that this is our easiest recipe ever. So pay close attention. VERY close attention. Because what we're about to share with you may very well change your life...forever! Ingredients: 1/2 butternut squash kosher salt Directions: Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkl

Courtesy HungryGirl.com Fettuccine Hungry Girlfredo! (81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g Sugars, 4g Protein = 1 Point!!!) This recipe will rock your world. Share it with everyone you know...ASAP! Ingredients: 1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles 1/2 Wedge The Laughing Cow Light Cheese 1 teaspoon Fat Free Sour Cream 2 teaspoons Kraft Reduced Fat Parmesan Cheese Salt & Pepper (if desired) Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1. This Fettucine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting). This is the guilt-free recipe of the century!

Courtesy of Hungry Girl as seen in People Magazine Serves 1 1 8 oz. package tofu Shirataki Fettucine Shape noodles 1 oz. fat-free cream cheese 2 tsp. reduced-fat Parmesan cheese 1 tsp. fat-free sour cream 1/2 cup cooked chopped broccoli 5 medium cooked shrimp salt and pepper, to taste (if desired) 1. Rinse and drain fettucine noodles very well and place in a microwave-safe bowl. Microwave for 1 minute, drain well again, and pat dry with paper towels. 2. Add cheeses, sour cream and broccoli. Mix thoroughly. 3. Microwave mixture about half a minute to melt cheese further, then mix again. 4. Top with cooked shrimp. Season with salt and pepper to taste, and serve hot. Enjoy! Nutrition per serving: 135 calories, 11g protein, 11.5g carbohydrates, 4.5g fat, 5g fiber.

1 1/2 chicken breast 1/4 c. butter 6 cloves crushed garlic 2 c. seasoned dry bread crumbs 375F - melt butter with garlic Dip chicken in butter, coat in bread crumbs, put it in a lightly greased dish - cook 45 min - 1 hour 4 Cornish hens coarse salt & pepper 2 TBS thyme 10 shallots parsnips red potatoes carrots olive oil parsley heat oven 400F. Season with salt, pepper & thyme inside and outside. Scatter vegetables in pan. Not too crowded, sprinkle with oil, turn over, salt, pepper & thyme. Put hens breast side down on veggies and roast for 20 minutes. Turn over and roast another 20 minutes.

from http://www.hellmanns.com/ Serves: 4 Prep Time: 10 Minute(s) Cook Time: 20 Minute(s) Ingredients: 1/2 cup Hellmann's ® or Best Foods® Real Mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 4 tsp. Italian seasoned dry bread crumbs Instructions: Preheat oven to 425°. Combine Hellmann's ® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. Also terrific with Hellmann's ® or Best Foods® Light Mayonnaise or Hellmann ’s® or Best Foods® Canola Cholesterol Free Mayonnaise. Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets. Nutrition information per serving: Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Diet

Courtesy of Gourmet Magazine and Rondi Olson Makes 4 servings 1/2 lb. capellini (angel hair pasta) 2 sticks (1 cup) butter cut into pieces (I use half the amount of suggested butter) 2 TBS butter 1 lb. crawfish or shrimp (or chicken) fresh or frozen 1 cup chopped scallions 1TBS Worcestershire sauce 1 TBS Creole seafood seasoning (see recipe below) In a Kettle of boiling salted water, cook pasta according to the package directions, until al dente and drain. While capellini is cooking, in a large skillet heat 2 TBS of the butter over moderately high heat until it is hot but not smoking. Saute the shrimp or chicken in the butter until almost cooked, add the scallions and cook fro 1 minute. Stir in the Worcestershire sauce and the creole seasoning (I double the Creole seasoning because I like it spicy). Add the remaining butter a few pieces at a time. Spoon over the pasta or serve in separate dishes. Creole Seafood Seasoning Brennan's Makes 12 servings 2 1/2 TBS salt 2 TBS granulated g

Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 50 Minutes Servings: 6 "This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes." Ingredients: 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese Directions: 1. In a saucepan, warm the broth over low heat. 2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. 3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, a

1 can crushed tomatoes 1 can tomato puree 1 can tomato paste few garlic cloves chopped, olive oil, salt & pepper, parsley, basil, sugar baking soda

1 can whole crushed plum tomatoes line olive oil saute garlic in olive oil put tomato into pan (no juice) basil oregano bl. pepper

Bon Appétit March 1999 Yield: Serves 8 2 1-pound boneless pork tenderloins, each cut crosswise into 4 equal pieces 3 1/2 cups fresh breadcrumbs made from French bread 1 cup chopped walnuts 1/3 cup chopped fresh parsley 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup all purpose flour 2 large eggs, lightly beaten 1/3 cup (or more) vegetable oil Mustard Cream Sauce (see below) Red Cabbage with Raspberries, Onions and Apples Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture. Heat 1/3 cup oil in heavy large skillet ov

This is mom's recipe! 2 lbs. ground beef 1/4 lb. ground lean pork 3 medium onions, chopped (about 1 1/2 cups) 2 cloves garlic, minced 2 cans (1 lb. each) tomatoes 2 cans (15 oz. each) tomatoes sauce 1/4 cup parsley flakes 1/4 cup sugar 2 tsp. salt 2 tsp. basil leaves 6 cups (four 12 oz. cartons) creamed cottage cheese 1 cup grated Parmesan cheese 2 TBS parsley flakes 1 TBS salt 2 tsp. oregano leaves 2 packages (8 oz. each) lasagne noodles, cooked and well drained 1 1/2 lbs. mozzarella cheese, shredded 1 cup grated Parmesan cheese Cook and stir ground beef, ground pork, onion and garlic in Dutch oven or kettle until meat is brown and onion is tender. Drain off fat. Add tomatoes and break up with fork. Stir in tomato sauce, 1/4 cup parsley flakes, the sugar, 2 tsp salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered about 1 hour or until mixture is the consistency of spaghetti sauce. Heat oven to 350F. Mix cottage cheese, 1 cup Parmesan chees

2 cups all-purpose flour 1 TBS double-acting baking powder 1/2 tsp salt 1 1/4 cups heavy cream plus additional for brushing the rounds unsalted butter, softened for spreading on the biscuits 1/4 cup firmly packed brown sugar, or to taste about 1/2 lb. thinly sliced cooked ham - In a bowl whisk together the flour, the baking powder, and the salt, add 1 1/4 cups of the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick - Cut out as many biscuits as possible with a 2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, re roll the dough, and cut out more biscuits in the same manner. - Brush the tops of the biscuits with the additional cream, prick them lightly with a fork and bake the biscuits in the middle of a preheated 425F oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and

Makes 8 Servings Roasted Onions 8 small red onions 1/2 cup balsamic vinegar 1 TBS olive oil salt and pepper to taste Leeks 2 large leeks diced 3 sprigs fresh sage 3 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons unsalted butter Black Olive Feta Vinaigrette 1/4 cup Feta cheese crumbled 1/8 cup cider vinegar 1 TBS sherry vinegar 1/2 cup olive oil 2 cups shallots chopped salt and pepper to taste 1/4 cup black olives chopped coarsely Tart 1 sheet frozen puff pastry (Pepperidge farm) 1 whole egg with 1 tsp. water 6 oz. Feta cheese Roasted Onions: - Peel onions and place in a baking dish - Pour vinegar over the onions and drizzle them with olive oil. Season. - Cook at 350F, covered for 45 minutes and uncovered for another 15 minutes, turning onions from time to time. - Set aside and cool, then dice. Leeks: - Using a saute pan, over medium heat, sweat sage and thyme in the olive oil and butter - Add leeks and saute slowly until leeks are tender, approx. 10-15 minutes. Set aside Bla

From The Best of Vietnamese and Thai Cooking , by Mai Pham. Serves 6 to 8 No single dish better represents the delicateness of Vietnamese cuisine than this one. Traditionally filled with juicy shrimp and pork, they also can be stuffed with grilled chicken, salmon, or just about anything, such as leftover turkey from Thanksgiving. 1/3 pound pork shoulder 12 medium-size raw shrimp with shells 8 (12-inch) round rice papers (keep extra on hand just in case you tear some) 1 small head red leaf lettuce, leaves separated and washed 1/4 pound rice vermicelli, cooked in boiling water 4 to 5 minutes, rinsed, and drained 1 cup bean sprouts 1/2 cup fresh mint leavesAccompaniments: 1 cup hoisin-peanut sauce (see below) or Vietnamese dipping sauce (see below) 1/4 cup chopped roasted peanuts for garnish 2 tablespoons ground chili paste for garnish Cook the pork in boiling salted water until just tender, about 30 minutes. Set aside to cool and then slice into 1 x 2-1/2-inch pieces. Cook the shrimp in