Hostess Cupcakes

Ingredients :

Chocolate Cupcakes:
1 1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten

Filling:
4 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. pure vanilla extract
3 Tbsp. heavy cream
1 cup marshmallow creme


6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp. unsalted butter
1 tsp. pure vanilla extract

Icing:
4 Tbsp. butter, softened
1 Tbsp. milk
1 cup powdered sugar
1/4 tsp. vanilla

How To Prepare : 

1. Preheat the oven to 350 degrees F with the rack in the center position.

2. Spray muffin tins with non-stick cooking spray.

3. Start by preparing the cupcakes.  Place sugar and 1 cup of water in a medium saucepan. Bring to a boil, stirring frequently until the sugar dissolves. Transfer to a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

4. In a separate bowl, sift together the flour, baking soda, baking powder and salt.

5. Using an electric mixer add the eggs to the chocolate mixture, beating on medium speed until well combined.  Next, slowly mix in the dry ingredients on low speed until the batter becomes smooth.

6. Pour the batter evenly between the prepared muffin tins. Fill each muffin half way and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 25 minutes, then transfer to a rack and let cool completely.

7. To prepare the filling, Use a mixer to cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners' sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Cover and refrigerate until ready to use.

8. Next, make the chocolate ganache that goes on top of the cupcake.  Place the chocolate in a stainless-steel bowl. Use a medium saucepan to heat the cream and 1 tablespoon butter until it just begins to boil, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let stand until cool.

9. Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top; then squeeze some of the cream filling into it.

10. Spoon a tablespoon of the chocolate ganache onto each cupcake and lightly spread with a spatula or a knife. Chill for at least 10 minutes.

11. Meanwhile, use an electric mixer to beat the remaining 4 Tbsp. butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe the trademark curly-q design across the top of each cupcake.

Service :  18 Pax

Leftover Turkey And Rice Casserole

 Ingredients :
2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
1 teaspoon poultry seasoning
1 tablespoon dried minced onion

How To Prepare : 

1. Pour soup and water into crock pot and stir to combine.

2. Add remaining ingredients and mix well.

3. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. Add soy sauce if desired.

Source - Set It & Forget It Crockpot Recipes

Olive Garden Italian Sausage Soup

Ingredients : 

1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 3/4 oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish

  


How To Prepare :

1. Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

2. Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.

3. Laddle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Source: Olive Garden

Artichoke Soup

 Ingredients :

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream

How To Prepare :

1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.

2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.

3. Bring the mixture to a boil over high heat, then reduce the heatand simmer, loosely covered, for 30 minutes.

4. While the soup is simmering, make a roux: In a small saucepan, meltthe remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.

5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.

6. Blend the soup using a stand or immersion blender, and strain ifdesired. Return the soup to the pot, adjust the thickness withadditional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.

Servings: 2 to 4

Source: LA Times

Old Spaghetti Garlic Mizithra

Ingredients :

1 gallon water
1 cup mushrooms
2 tbsp. chopped bacon
3 tsp. chopped garlic
4 oz. browned butter *recipe follows
8 oz. dry spaghetti
1/2 cup Mizithra Cheese

How To Prepare :

1. Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.

2. While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.

3. When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.

4. Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.

Service :  2

Browned Butter recipe:

Ingredients :
1/2 cup butter (one stick - 1/4 lb)

 Preparation  :

1. Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.

2. Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.

3. Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.

 

Source: Old Spaghetti Factory

Artichoke and Potato Au Gratin

Ingredients :
2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided

How To Prepare :
1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.

2. In a medium bowl, combine the Parmesan and Gruyere cheeses.

3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.

4. Season the potatoes with three-fourths teaspoon salt and one-halfteaspoon pepper, or to taste. Sprinkle over the garlic.

5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.

6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.

7. Butter the underside of a piece of foil to keep the cheese fromsticking, then cover the baking dish. Bake the gratin until thepotatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.

Service : 12-16

Source: LA Times

Macaroni Grill Chicken Cannelloni

Description: Pasta rolls filled with chicken, spinach, ricotta, sundried tomatoes and mozzarella smothered in a delicious cannelloni sauce made from Asiago cream sauce combined with tomato sauce.

12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Filling:
8 oz. chicken breast (about 2), cooked thoroughly
1 oz. fresh spinach, chopped
1 oz. sun-dried tomatoes, sliced
16 oz. ricotta cheese
3 oz. mozzarella cheese, shredded
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

Cannelloni Sauce:
16 oz. Asiago cream sauce, or your favorite Alfredo sauce
16 oz. tomato pasta sauce

3 oz Parmesan for topping

Optional Garnishes:
diced tomatoes
fresh basil
Italian parsley
ricotta cheese

 How To Prepare : 

1. Cook chicken thoroughly and cool to an internal temperature of 45 degrees F.; dice into ½-inch pieces and transfer to large bowl.

2. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt;stir thoroughly to combine.

3. Prepare Cannelloni Sauce: In bowl, combine sauces and blend well; set aside.

4. Preheat oven to 350 degrees F.

5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded tablespoons of filling down the center of each sheet; carefully roll ciga-fashion and place in baking dish, side by side.

6. Pour sauce over cannelloni, covering completely; sprinkle with Parmesan; cover with foil.

7. Place in preheated oven; bake about 20 minutes; remove foil and continue to bake an additional 20 minutes. If using a thermometer the internal temperature should read 165 degrees F. Remove from oven and serve hot. If desired, garnish dishes with diced tomatoes, basil or Italian parsley or a dollop of ricotta cheese on the side.

Service : 6

Spicy Barbecue Wings

Ingredients :

1/2 pound chicken wings
oil for deep frying

Spicy Barbecue Sauce:

1/2 cup ketchup
1/2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper

How To Prepare : 

1. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes.

2. In a fry pan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on paper towels.

3. Once all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.

Serves : 4

Source - The Ultimate Chicken Wing Cookbook

Red Lobster Sun-Dried Tomato Tilapia

Ingredients :

8 Sheets of parchment paper
8 cups fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 cup Carrots, shredded or matchstick cut
1 Red Pepper, cut into thin strips
8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
All-purpose Salt Free Seasoning, to taste
4 Tbsp Sun-dried Tomatoes, chopped
4 each 8-10 oz pieces of Tilapia, skin off

How To Prepare : 

1. Layering the bag:

2. Preheat oven to 400 degrees.

3. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.

4. Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.

5. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.

6. Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.

7. Sealing the bag:

8. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.

9. Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed.

Cooking:

1. Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.

2. Place the bag onto a plate and slice the parchment open at the table to enjoy.

Serves :  4

Source: Red Lobster

Cheesy Bread

Ingredients :

1 tube Pillsbury French bread, unbaked
1/4 cup butter flavored oil
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
2 Tablespoons yellow cornmeal
2 Tablespoons Parmesan cheese
1 Cup Mexican blend cheese, shredded
1/2 Cup mozzarella cheese, shredded
1/2 Cup cheddar cheese, shredded
1/2 teaspoon parsley


How To Prepare :

1. Preheat oven according to french bread package.

2. Combine oil, garlic salt and garlic powder, brush over the bread.

3. Sprinkle corn meal on top of the bread and then flip over.

4. Put cheeses on top of the bread, sprinkle with 1/2 of theParmesan, parsley, and remaining butter.

5. Bake bread according to the package until cheese is melted and bubbly.

6. Remove from oven and sprinkle with remaining Parmesan cheese. Allow cheese to set for a minute.

7. Cut bread width-wise into 1 inch slices.

Serves : 4









Source: Recipe4Living

Panera Turkey Artichoke Panini

 Ingredients :

1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper

How To Prepare :

1. Preheat panini grill to medium temperature.

2. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.

3. Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle.

4. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.

5. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.

Service :  2

 

Source: Recipe4Living

Vegetable Soup

Ingredients : 

2 tablespoons oil
2 cups diced carrot
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper

How To Prepare : 

1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.

2. Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

3. Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.

4. Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.

Service :  8-10

Source: LA Times

Whole Herb Rubbed Beef Tenderloin

Ingredients :
1 whole beef tenderloin, 4-6 pounds
Olive Oil

Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

In a small bowl mix the rub ingredients.

How To Prepare :
1. Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.

2. Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)

3. Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.

4.Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.

5. To prepare the cream sauce, melt the butter in a saute pan.  Add the portabella mushrooms and saute for 3 minutes.  Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.Add heavy cream and stir to combine.  After 2 minutes add the chives.

Serves : 10-12

Source: LongHorn Steakhouse

Sweet Potato Bread Pudding

Ingredients : 

9 eggs

3 cups sugar

3 tablespoons pumpkin pie spice

3 tablespoons vanilla extract

1 1/2 cups mashed sweet potatoes (from 1 large boiled, peeled and mashed sweet potato)

1/3 pound butter, melted

1 quart milk

1 cup (5 ounces) raisins

1 pound stale French bread cubes, cut into 1/2-by-1/2-inch cubes

1 1/2 cups pecan pieces

How To Prepare : 

1. In the bowl of a stand mixer, or in a large glass or nonreactive bowl using a hand mixer, beat the eggs. Slowly beat in the sugar, then beat in the pumpkin pie spice and vanilla extract. Beat in the mashed sweet potatoes until thoroughly combined, then beat in the butter. Add the milk, beating until all of the ingredients are completely and thoroughly incorporated. If using a stand mixer, transfer the custard base to a large glass or nonreactive bowl.

2. Using your hands, mix the bread cubes and raisins into the custard base. Cover and refrigerate the mixture overnight.

3. Shortly before baking, heat the oven to 275 degrees. Thoroughly stir the mixture, making sure there are no white spots of un-soaked bread (it is fine if the soaked bread breaks down somewhat as you stir), and check to see that the raisins are evenly distributed.

4. Pour the mixture into a lightly buttered 13-by-9-inch baking dish. Lightly scatter and press the pecans onto the top of the pudding.

5. Bake the pudding until it has puffed and the custard is set in the center, about 70 to 90 minutes. Remove the pudding to a rack to cool for 2 hours before serving.

Service :  12-16

Source: LA Times

Toasted Ravioli

Ingredients : 

1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs plain
1 teaspoon Italian seasoning
vegetable oil, for frying

Preparation :  :

1. Mix water with eggs and beat well, set aside.

2. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.

3. Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying.

4. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.

5. Serve with this marinara sauce recipe for dipping:  Go Here

Service :  4-6

Source: Recipe4Living

Green Tea Ice Cream

Ingredients :
•    1 cup vanilla ice cream
•    1 teaspoon green tea powder (matcha)

How To Prepare :

1.   Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.


Servings : 02


Prep Time : 5 Min

Ready In : 5 Min

Chopped Kale Salad

Lemon Vinaigrette:

Ingredients : 

Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper

How To Prepare : 

1. In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.

2. This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Kale salad:

Ingredients :

1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper

Bring a medium saucepan of water to a boil.

How To Prepare : 

1. Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.

2. Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.

3. In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.

Servings :  4-6

Source: LA Times

Orange Chicken

Ingredients : 

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
Orange Chicken Sauce (recipe below)
1/4 cup water
1/2 to 1 teaspoon sesame oil

How To Prepare : 

1. Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

2. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

3. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.)  Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

4. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds.  Add Orange Sauce and bring to boil. Add cooked chicken, stirring  until well mixed.

5. Stir water into remaining 1 tablespoon cornstarch until smooth.

6. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil.

Serve at once. 

Servings : 06

Orange Chicken Sauce:

Ingredients :

2 teaspoons minced orange zest
1/4 cup juice from 1 large orange
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Preparation : 

Combine all ingredients in small bowl and set aside.

Source: LA Times

Minestrone Soup

Ingredients :

3 tablespoons olive oil, divided
2 ounces diced pancetta
1/2 cup finely diced onion
1/2 cup finely diced carrot
2 tablespoons finely diced fennel bulb
1/3 cup finely diced celery
3/4 teaspoon minced garlic, from about 1 clove
1 1/2 teaspoons chopped thyme
3/4 teaspoon chopped rosemary
2 1/2 teaspoons chopped basil
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
Salt and white pepper
1/2 cup sliced mushrooms
1/4 cup diced zucchini
1/2 cup diced broccoli rabe
3/4 cup cooked orzo pasta (from about 1/4 cup uncooked)
1/2 cup cooked white beans
2 1/2 teaspoons chopped parsley
2 to 3 tablespoons basil pesto, divided

How To Prepare : 

1. In a large heavy-bottomed saucepan, heat 1 tablespoon oil over medium-high heat until hot. Add the pancetta, onion, carrot, fennel, celery, garlic, thyme, rosemary and basil, and sauté until the vegetables are lightly softened and the mixture is aromatic, about 5 minutes.

2. Stir in the diced tomatoes and broth, and bring to a boil over high heat. Reduce the heat to a gentle simmer, cover the pan, and cook the soup base until the flavors are married and the vegetables are
soft, about 45 minutes. You should have about 1 quart soup base (add additional water if needed to bring the volume to 1 quart). Taste and season with one-half teaspoon salt and one-fourth teaspoon pepper, or as desired.

3. When the soup base is almost done, prepare the mushrooms and the rest of the vegetables: In a medium, heavy-bottomed pot, heat the remaining 2 tablespoons oil over medium-high heat until hot. Stir in the mushrooms, zucchini and broccoli rabe until crisp-tender and lightly colored, 6 to 8 minutes.

4. Stir in the soup base, the cooked pasta and beans, and the chopped parsley, and cook until the soup is hot. Taste once more and adjust the salt and pepper if desired. This makes about 1½ quarts of soup. Ladle the soup into bowls and garnish each with one-half tablespoon of pesto.

Servings :  4-6

Source: LA Times

Easy Chicken Pot Pie

Ingredients :
Puff pastry sheet for Topper
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
¾ cup sliced celery (1-½ stalks)*
½ cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
⅓ cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1-½ cups chicken broth
1 cup half-and-half, light cream, or milk
2-½ cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots**
1 egg, beaten


How To Prepare :

1. In a large saucepan cook leeks, mushrooms, celery, and red pepper in butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken and remaining vegetables (your choice). Pour into a 2-quart rectangular baking dish.

2. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute with a fork to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.

3. Bake, uncovered, in a 400° F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

Servings : 06

Creamy Lemon Dressing

Ingredients :
•    1/3 cup fresh lemon juice
•    4 teaspoons lemon zest
•    3 cloves garlic, minced
•    2 teaspoons Dijon mustard
•    1/4 teaspoon salt
•    1/4 teaspoon ground black pepper
•    1/2 cup olive oil
•    1/2 cup sour cream


How To Prepare :

1. Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
2. Refrigerate 15 minutes to overnight.

Servings : 08

Prep Time : 15 Min.

Ready In : 30 Min

Fruit Yogurt Shakes

Ingredients :
•    1 1/2 cups vanilla yogurt
•    1/2 cup whole milk
•    2 tablespoons seedless raspberry jam

How To Prepare :
1. Blend vanilla yogurt, milk, and raspberry jam in a blender until smooth, about 1 minute.

Servings : 03

Prep Time : 5 Min

Ready In : 5 Min

Potato Salad with Garlic Mayonnaise And Chives

Ingredients :
2 lb Small boiling potatoes (about 1 to 1 1/2 inches in diameter)
3 Garlic cloves; minced and mashed to a paste with 1 teaspoon salt
3 1/2 Tbs Fresh lemon juice plus additional to taste if desired
1/3 cup Mayonnaise
1 Tbs Hot water
1/4 cup Chopped fresh chives

How To Prepare :

1. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.

2. While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.

3. Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.

4. Serve salad at room temperature.

Servings: 4

Source - The Best Salads

Vegetarian Pizza with Eggplant And Goat Cheese

For the grilled Eggplant:
 Ingredients :
2 large Japanese eggplants
1 to 2 tablespoons Olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper

For the sautéed White Mushrooms:
Ingredients :
8 ounces White mushrooms
1 1/2 tablespoons Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper

For the Pizza:
Ingredients :
1 bunch baby broccoli (broccolini)
1/2 cup frozen corn kernels, thawed
Pinch kosher salt
Pinch ground black pepper
1/2 small, thinly sliced red onion
4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in
olive oil
1 pound traditional or honey-wheat pizza dough
6 tablespoons marinara/pizza sauce
2 1/2 cups grated Mozzarella cheese
2 eggplants, cut per the recipe
1/2 cup sautéed White Mushrooms
2 ounces Goat cheese (Chevre; optional)

TO MAKE THE GRILLED EGGPLANT:

Cut the stem ends off the eggplant, then cut the vegetables lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies sheet and brush lightly-but thoroughly-with olive oil. Sprinkle with salt and pepper. Turn the slices and repeat.

Heat a charcoal or gas grill.

Grill for about 2 minutes on each side, or until well marked and quite tender (you may not need to leave them for the full 2 minutes on the second side). Use tongs or a grilling spatula to remove the vegetables to a large platter or cookie sheet.

TO MAKE THE WHITE MUSHROOMS:

How To Prepare :

1. Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.

2. Heat the oil in a skillet over high heat until it begins to smoke. Add the mushrooms and toss to coat them with oil.

3. Lower the heat slightly and cook the mushrooms, stirring occasionally, until all of the liquid has evaporated and the edges begin to brown, 9 to 10 minutes.

4. Turn off the heat and sprinkle the mushrooms evenly with salt and pepper.

5. Use immediately, or cool and refrigerate for up to 3 days.

TO MAKE THE PIZZA:

1. Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees Fahrenheit for at least 30 minutes.

2. Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1/2 -inch pieces, always maintaining the same angle, stopping 2-3 inches from the tops.

3. Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.

Heat a small, heavy frying pan over high heat. Place the corn
kernels in the pan and roast them, stirring often, for about 10
minutes. Remove from the heat and sprinkle with salt and pepper.

4. Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne strips.

5. Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings in half.

6. Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1/2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.

7. Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.

8. Transfer the pizza to the oven to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.

Service : Makes One 13-inch Pizza or Two 9-inch Pizzas

Source: KTTV 11, Colorado Springs, CO

Garlic Tart with Cream Cheese and Spinach

Ingredients : 
I frozen pie crust
1 garlic bulb (about 10 cloves, unpeeled)
1/2 cup parsley
1 cup spinach
6 oz. cream cheese
4 oz. half-and-half cream
3 eggs, beaten
Salt and pepper to taste

How To Prepare :
1. Pre-bake the pie crust according to manufacturer's instructions. Cool. Simmer the garlic cloves until soft, about 25 minutes.
2. Drain and cool. Mash to a paste and remove the peels. Cook the parsley and spinach in water until tender, 8-10 minutes. Drain and rinse with cold water.
3. Squeeze out as much liquid as possible and chop finely.
4. Mix in the garlic paste and spread the mixture evenly over the bottom of the pie crust.
5. Mix thoroughly the cream cheese and the cream. Add the beaten eggs.
6. season with salt and pepper.
7. Pour the egg-cheese mixture over the parsley-spinach-garlic paste and bake at 350 degrees F until set, about 25 minutes.

Strawberry Freezer Jam

Ingredients :
2 quarts fresh strawberries
5-1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 package (1-3/4 ounce) powdered fruit pectin



How To Prepare :

1. Wash and mash the berries, measuring out enough to make 4 cups; place in a  large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes.

2. In a small saucepan, bring water and pectin to a boil, stirring constantly.  Cook and stir for 1 minute. Add to fruit mixture stir for 3 minutes.

3. Pour into jars or freezer containers, leaving 1/2 inch head space.

4. Cover and left stand overnight or until set, but not longer than 24 hours.

5. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Serves : 4-1/2 pints

Bread's Berry Bars

 Ingredients :

3 cups (12.75 ounces) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
16 ounces berry jam

How To Prepare :

1. Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture.

4. Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen.

5. Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking.

6. Cool completely on a rack before slicing.

Serves : 9-12

Source: LA Times

Easy Chicken Skillet

Ingredients :
•    1 tablespoon canola oil
•    3 skinless, boneless chicken breast halves - trimmed and cut into large pieces
•    1 1/2 cups water
•    2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces
•    2 cloves garlic, crushed
•    1 red bell pepper, chopped
•    1 cup frozen broccoli
•    4 bunches green onions, chopped
•    1 tablespoon dried parsley
•    1 tablespoon soy sauce

How To Prepare :

1.    Heat canola oil in a large skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. Add water, ramen noodles, and 1 seasoning packet from ramen noodles; stir to combine.
2.    Stir garlic, red bell pepper, broccoli, green onions, parsley, and soy sauce into chicken-broth mixture; bring to a boil. Reduce heat and simmer until broccoli is cooked and noodles are cooked through but firm to the bite, about 10 minutes, stirring occasionally.

Serves : 04

Source : allrecipies

Greek Meat Pasta

Ingredients :
•    1 (16 ounce) package rotini pasta
•    3 tablespoons olive oil, divided
•    1 pound ground beef
•    6 tomatoes, grated
•    1 sweet yellow onion, grated
•    1/2 cup water
•    3 tablespoons tomato paste
•    1 tablespoon ground cinnamon
•    1/2 teaspoon white sugar
•    1/2 teaspoon cayenne pepper
•    salt and ground black pepper to taste
•    4 cups shredded Mizithra cheese
•    1 cup shredded mozzarella cheese

How To Prepare :
1.    Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.

2.    Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.

3.    Preheat oven to 350 degrees F (175 degrees C).

4.    Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.

5.    Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

Serves : 10




Source : allrecipies

Garlic Shrimp Scampi

Ingredients :

3 tablespoons chicken broth, low fat
2 tablespoons dry white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 1/2 lbs jumbo shrimp, peeled, deveined
2 lemons, cut into wedges

How To Prepare : 

1. In a large shallow dish, stir together the broth, wine, salt, oregano, pepper and garlic. 

2. Add the shrimp and turn them to coat them well.  Cover with plastic wrap.  Marinate in the refrigerator for 1 1/2 to 2 hours.  Do not marinate longer than 2 hours or the shrimp will become tough.

3. Preheat the broiler.  Remove the shrimp from the dish, reserving the marinade.

4. Thread the shrimp onto skewers, leaving a small space between each.

5. Brush the shrimp with the reserved marinade.  Broil 4 inches from the heat for 2 minutes.  Turn the shrimp over, brush with the marinade and broil for 1-3 minutes more or until the shrimp are no longer pink.

6. Serve with lemon wedges.

Serves : 4

223 Calories, 7g Fat, 332mg Cholesterol, 594mg Sodium, .4g Fiber

Source - Low Fat Secret Recipes

Coney Sauce

Ingredients :
5 pounds ground beef
2 regular onions, finely chopped
2 (6 oz) cans Hunt's tomato paste
2 (10 1/2 oz) cans condensed tomato soup
1/4 cup white granulated sugar
3 tablespoons chili powder
1 tablespoon black pepper
1/2 teaspoon cayenne pepper
1 1/2 tablespoon celery seed
3 tablespoons onion salt
1 teaspoon garlic powder
1 1/2 cups water

How To Prepare : 
1. Brown ground beef in very large skillet or pot ; drain.

2. Add remaining ingredients and simmer for 3 1/2 hours. Stir frequently, as it will tend to stick.

3. Serve over hot dogs.




Source: Recipe Secrets Forum

Artichoke and Portobello Mushroom Lasagna

Ingredients :

2 tablespoons olive oil
1 large onion, medium dice
1 pound portobello mushrooms, medium dice
1/2 cup dry white wine
4 cloves garlic, minced
1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped
Salt and pepper
1 pound coarsely chopped spinach
1/4 cup (1/2 stick) butter
1/4 cup flour
4 1/2 cups milk
1 1/2 cups grated Parmesan cheese
1 (14-ounce) can diced tomatoes, drained
Ground nutmeg
1 (9-ounce) box oven-ready lasagne sheets (no-boil style)
1 pound grated whole milk mozzarella

Bring a large pot of water to the boil to blanch the spinach.

1. Meanwhile, heat a large skillet heated over medium-high heat until hot, then add the olive oil and the onion. Cook the onion, stirring frequently, until the onion starts to soften, 3 to 5 minutes.Increase the heat to high, stir in the mushrooms and continue cooking, stirring occasionally, until any of the liquid released from the mushrooms has evaporated, 8 to 10 minutes.

2. While the mushrooms are cooking, blanch the spinach: Add the spinach, in batches, to the boiling water and cook until the spinach softens and turns a bright green, 30 seconds to 1 minute. Transfer the spinach in a large bowl of ice water to stop the cooking. Repeat until all of the spinach is blanched. Drain the spinach, and wrap it in a large kitchen towel, squeezing the towel to drain the spinach of any excess moisture.

3. When the liquid from the mushrooms has evaporated, add the white wine, stirring to scrape any flavoring from the bottom of the pan. Add the garlic and artichokes, stirring until completely combined. Taste the mixture, and add three-fourths teaspoon salt and one-half teaspoon pepper, or season as desired. Stir in the spinach, then taste and season again if needed. Remove from heat and set aside.

4. Make the tomato-bechamel sauce: In a medium, heavy-bottom saucepan, melt the butter over medium-high heat. When the butter is foamy, whisk in the flour. Slowly whisk in the milk and cook over medium heat, whisking frequently, until the mixture begins to thicken and take on a sauce-like consistency, 10 to 12 minutes. Slowly stir in the parmesan cheese, and when the cheese is melted, stir in the tomatoes. Taste the sauce, adding three-fourths teaspoon salt andone-fourth teaspoon pepper, along with a pinch of nutmeg, or season as desired.

5. Heat the oven to 350 degrees and assemble the lasagna: On the bottom of a 13-inch by 9-inch baking dish, ladle about 1 cup of the tomato-bechamel sauce. Cover the sauce with a single layer of lasagna noodles. Sprinkle one-fourth of the vegetable mixture over the noodles, then ladle over another cup of the sauce. Top the sauce with one-fourth of the grated mozzarella. Repeat with the noodles, vegetables, sauce and mozzarella until you have 4 layers (if you have more than one cup of sauce left when assembling the fourth layer, go ahead and pour all of the remaining with that layer before sprinkling over the last of the mozzarella cheese). The dish can be assembled up to this point, covered with plastic wrap and refrigerated up to a day before baking; remove the plastic wrap and leave the lasagna out at room temperature while heating the oven before continuing with the next step.

6. Cover the baking dish with foil and place the dish on a rimmed baking sheet to catch any drippings. Bake the lasagna for 45 minutes. Increase the temperature to 450 degrees, remove the foil from the lasagna and continue baking until the top is lightlybrowned, 8 to 12 minutes. Remove and cool slightly on a rack for 20 minutes before serving.

Serves : 10-12

Source: LA Times

Red Lobster Fresh Tuna Club

Ingredients : 

24 oz (4- 6oz portions) fresh tuna
1 tsp sea salt
black pepper to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated parmesan cheese
2 each sliced vine ripened tomatoes
2 tsp pure olive oil or canola oil
2 cups arugula
2 tbsp (approx) extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Basil mayonnaise (recipe follows)

How To Prepare : 

1. Season tuna with salt and pepper.

2. Brush bread with softened butter and sprinkle with Parmesan cheese.

3. Toast bread in oven under broiler, remove and hold warm.

4. Heat pure olive oil in non stick skillet over medium high heat.

5. Place tuna in pan and sear approx. 2-3 minutes on each side. This should produce a Medium Rare piece of tuna, simply increase cooking time for a different doneness.

6. Remove tuna from pan.

7. Assemble sandwich in the following manner:
    a. One slice of bread
    b. Top with arugula, two slices of tomato, and drizzle with
        small amount of Extra virgin olive oil and balsamic vinegar
    c. Top with another slice of bread
    d. Brush with basil mayonnaise
    e. Top with two slices of tomato and piece of tuna
    f. Top with remaining slice of bread

Basil Mayonnaise:
1 cup mayonnaise
1/4 cup sour cream
1 tbsp pesto
Sea or kosher salt to taste

Combine all ingredients in bowl and mix well

Season to taste with salt

Store refrigerated

Service :  4

Source: Red Lobster

Pan-Fried Rib-Eye Steaks with Gorgonzola Butter

Ingredients :

6 Tablespoons butter; (3/4 stick), room temp.
3 1/2 Tablespoons Gorgonzola cheese; crumbled
3 Tablespoons shallots; minced
2 teaspoons chives, fresh; chopped
4 (10 oz) beef rib eye steak (3/4-inch thick)
Salt, to taste
Black pepper, to taste



How To Prepare :

1. Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper.

2. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

3. Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.

4. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.

5. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

Servings: 4

Source - The Complete Beef Cookbook