Beef Recipe: Steak Burgundy over Pasta

Steak Burgundy over Pasta

Ingredients:

• 2 (6-ounce) beef steaks
• 2 strips of bacon
• 2 tablespoons butter, melted
• 1/2 cup sliced mushroom
• 1 1/2 teaspoons all-purpose flour
• 1/2 cup water
• 1 package dry onion soup mix
• 1 tablespoon chopped fresh parsley
• 1/4 cup red wine
• 1 teaspoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Cooked noodles for accompaniment

Procedures:

1. Wrap steak with strips of bacon. Brown in melted butter in a skillet for 2 minutes on each side. Add sliced mushrooms and cook until tender.
2. In a mixing bowl blend flour with water. Add dry onion soup mix, chopped parsley, red wine, lemon juice, and Worcestershire sauce. Pour into skilllet with steaks and simmer for 8 minutes, or until the steaks are tender, turning occasionally.
3. Meanwhile, prepare noodles according to the package directions; drain.
4. Serve steaks over noodles.

Makes 2 servings.

Beef Recipe: Curried Beef Dinner

Curried Beef Dinner

Ingredients:

• 1/4 pound mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 cups beef broth
• 2 to 2 1/2 pounds beef cut into thin, short strips
• 2 tablespoons vegetable oil
• 1/2 teaspoon curry
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Hot cooked rice for accompaniment
• Chow mein noodles for accompaniment

Procedures:

1. In a large skillet saute sliced mushrooms and chopped onion in butter. Cook until tender, about 2 minutes, stirring constantly. Gradually add beef broth; cook over medium heat, stirring constantly until thickened and bubbly; set aside.
2. In a large skillet brown chopped beef strips in oil. Cover and simmer for 10 minutes. Add the gravy mixture, curry, salt, and pepper; cover and simmer for 20 minutes, or until the beef is tender.
3. Serve over rice and sprinkle with chow mein noodles.

Makes 8 servings.

Beef Recipe: Korean Beef

Korean Beef

Ingredients:

• 1 pound flank steak, cut into 4 pieces
• 1/3 cup soy sauce
• 1/3 cup granulated sugar
• 1 teaspoon grated ginger root
• 1 clove garlic, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/3 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups peanut oil
• 3 green onions, trimmed and chopped
• Hot cooked rice for accompaniment

Cooking Procedures:

1. Place flank steak in shallow pan or bowl; set aside.
2. Combine soy sauce, sugar, ginger root, garlic, salt and pepper. Pour over the flank steak and marinate for 20 minutes.
3. Place flour in a separate shallow pan or bowl, and beat the eggs in another separate shallow pan or bowl.
4. Once meat has finished marinating, drain and dredge both sides of each piece in flour. Dip the floured beef into beaten eggs.
5. Heat oil to 350°F (175°C) in a deep, heavy skillet.
6. Fry meat, in batches if necessary, until nicely browned and crispy.
7. Slice each piece diagonally into 1/2-inch strips.
8. Serve topped with chopped green onions over hot cooked rice.

Makes 4 servings.

Beef Recipe: Bistro Beef Steak

Bistro Beef Steak

Ingredients:

• 1 pound boneless beef top sirloin steak, cut 3/4-inch thick
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 large red onion
• 1 tablespoon olive oil
• Salt (optional)
• 1/4 cup dry red wine
• 1 1/2 pounds new potatoes, steamed

Procedures:

1. Cut steak in half lengthwise and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
2. Cut onion into 1/4-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
3. In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.
4. Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.

Makes 4 servings.

Beef Recipe: Braised Beef with Bacon and Mushrooms

Braised Beef with Bacon and Mushrooms

Ingredients:

• 3 slices smoked bacon cut into 1/2-inch pieces
• 2 medium onions thick sliced
• 6 ounces sliced mushrooms
• About 3 pounds beef chuck roast
• 2 cups strong black coffee
• 2 cups beef stock or bouillon
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon thyme
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 1/2 cup sour cream
• Hot cooked noodles or rice for accompaniment

Cooking Procedures:

1. In a Dutch oven over medium-high heat, fry bacon until slightly crisp. Add the onions and mushrooms and cook until onion is softened, about 4 to 5 minutes. Remove bacon mixture from pan; set aside.
2. In the same Dutch oven, brown the beef roast on all sides over medium heat.
3. Return bacon mixture to Dutch oven with the beef and add the coffee, stock, salt, pepper, and thyme.
4. Cover and reduce heat to low and simmer for 3 to 4 hours, or until beef is fork-tender.
5. Combine the melted butter and flour, mixing well. Stir mixture into the braised beef; bring to a boil and cook over medium heat until thickened, about 3 to 4 minutes.
6. Stir in sour cream and cook just until heated through, do not boil.
7. Serve over hot cooked noodles or rice.

Makes 8 servings.

Beef Recipe: Beef Stew with Parsley Dumplings

Beef Stew with Parsley Dumplings

Ingredients:

• 4 pounds boneless beef chuck, cut into 1-inch cubes
• Salt and freshly ground pepper to taste
• 2 tablespoons vegetable oil
• 4 bacon slices, chopped
• 2 medium onions, chopped
• 3 garlic cloves, finely minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 5 1/2 cups beef broth - divided use
• 1 (14.5-ounce) can crushed tomatoes with added puree
• 6 medium carrots, peeled, cut diagonally into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons cornstarch

Parsley Dumplings:

• 2/3 cup whole milk
• 2 large eggs
• 1/2 teaspoon onion powder
• 2 tablespoons minced fresh Italian parsley
• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt

Procedures:

1. Sprinkle beef with salt and pepper. Heat oil in heavy Dutch oven over medium-high heat. Working in batches, cook beef until browned, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
2. Add bacon to same pot. Fry until crisp; add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
3. Return beef and any accumulated juices to pot. Add 5 cups beef broth and crushed tomatoes with puree. Bring to a simmer; cover and cook until beef is just tender, stirring occasionally, about 1 1/2 hours.
4. Add carrots and potatoes and season with salt and pepper to taste. Cover and continue simmering until vegetables are tender, about 30 minutes.
5. Whisk remaining 1/2 cup beef broth and cornstarch in small bowl to blend. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
6. Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed, about 12 to 15 minutes. Do not lift lid during the first 12 minutes of cooking, as this will cause the dumplings to be heavy, rather than light and fluffy.
7. For Parsley Dumplings: Whisk milk and eggs in medium bowl to blend. Stir in onion powder and parsley. Let stand at room temperature 30 minutes.
8. Combine flour, baking powder and salt into large bowl. Add milk mixture and stir just until blended.

Makes 6 servings.

Beef Recipe: Beef and Mushrooms Dijon

Beef and Mushrooms Dijon

Ingredients:

• 1 pound round steak
• 2 tablespoons vegetable oil
• 2 cups sliced mushrooms
• 1 onion, sliced
• 1 (10.75-ounce) can cream of mushroom soup
• 1/2 cup water
• 2 tablespoons Dijon mustard

Procedures:

1. Slice round steak into thin strips.
2. In a large skillet heat oil over medium heat. Add steak and brown, stirring often; remove and set aside.
3. Add sliced mushrooms and sliced onion to the skillet; cook until tender. Add cream of mushroom soup, water, and prepared brown mustard. Bring to a boil, return beef to mix and heat throughly.

Makes 4 servings.

Dish Recipe: Egg Noodles with Cremini Mushrooms

Egg Noodles with Cremini Mushrooms

Ingredients:

• 3 tablespoons butter
• 1/3 cup chopped onion
• 1/2 cup water
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon minced garlic
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1/4 cup dry red wine
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1/2 pound fresh cremini mushrooms, sliced
• 5 ounces egg noodles
• 1 1/2 tablespoons cornstarch, mixed with 1/3 cup cold water

Procedures:

1. Melt the butter in a skillet and add the onion. Saute over medium-high heat until the onion is softened, 1 to 2 minutes. Adding water to the skillet. Stir in the seasonings, lemon juice, wine, sugar, and soy sauce. Add the mushrooms and reduce heat to low. Cover skillet with a tight-fitting lid and simmer for 30 minutes.
2. Meanwhile, bring a pot of lightly salted water to a boil. Add the noodles and cook until just slightly firm. Drain.
3. Stir the cornstarch mixture into the mushrooms and heat until thickened.
4. Place the noodles on a serving dish and spoon the mushrooms and sauce over.

Makes 4 servings.

Dish Recipe: Broccoli and Pasta

Broccoli and Pasta

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 1/2 cups fresh broccoli florets
• 3 cloves large garlic, finely chopped
• 1/4 teaspoon crushed red pepper
• 1 (9-ounce) package BUITONI® Fettuccine, cooked, drained and kept warm
• 1/3 cup freshly grated Romano cheese

Cooking Procedures:

1. Heat oil in large skillet; add broccoli, garlic and crushed red pepper. Cook, stirring frequently, until broccoli is crisp-tender.
2. Add pasta; toss to coat well. Sprinkle with cheese; toss lightly. Serve immediately.

Makes 3 servings.

Dish Recipe: Angel Hair Pasta with Tomatoes, Pine Nuts and Basil

Angel Hair Pasta with Tomatoes, Pine Nuts and Basil

Ingredients:

• 1/4 cup extra virgin olive oil
• 1/2 cup pine nuts
• 4 garlic cloves, finely minced
• 4 large ripe tomatoes, seeded and chopped
• 2 (6-ounce) jars marinated artichoke hearts, drained
• 1/4 cup red wine vinegar
• 1/2 cup chopped fresh basil
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
• Salt and freshly ground black pepper to taste
• 12 ounces angel hair pasta, cooked according to package directions
• Grated fresh Parmesan cheese

Procedures:

1. Heat oil in large skillet over medium-high heat. Add pine nuts and sauté until light brown, about 2 to 3 minutes; add garlic and cook for 30 seconds. Stir in tomatoes, artichoke hearts, vinegar, basil, and oregano; heat through. Season with salt and pepper.
2. Add cooked pasta to tomato mixture in skillet and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

Serves 4.

Diabetic Recipe: Stir-Fried Broccoli and Carrots

Stir-Fried Broccoli and Carrots

Ingredients:

• 1/3 cup orange juice
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon cornstarch
• Nonstick cooking spray
• 1 teaspoon grated fresh or bottled ginger
• 1 1/2 cups thinly bias-sliced carrots
• 1 cup broccoli florets

Procedures:

1. For sauce, stir together the orange juice, soy sauce, and cornstarch. Set aside.
2. Coat an unheated wok or large skillet with cooking spray. Preheat over medium heat. Add the ginger; stir-fry for 15 seconds. Add the carrots; stir-fry for 2 minutes
3. Add the broccoli; stir-fry about 4 minutes or until the vegetables are crisp-tender. Push vegetables from the center of the wok.
4. Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir all ingredients to heat through.

Makes 4 servings.

Diabetic Recipe: Upside Down Sweet Potato Pudding

Upside Down Sweet Potato Pudding

Ingredients:

• 7 cups sweet potatoes, peeled and cut into large slices
• 1 (12-ounce) can evaporated skim milk
• 1 (12-ounce) can evaporated low fat milk
• 3/4 cup cornstarch
• 1 cup Splenda Granular
• 1 tablespoon molasses
• 1 1/4 cup Egg Beaters
• 1/2 cup honey
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 cup raisins
• Non-stick cooking spray, butter flavor

Procedures:

1. Preheat oven to 375°F (190°C).
2. Bring 4 quarts water to a boil in a large stockpot over high heat. Boil peeled potatoes until fork tender.
3. While potatoes are cooking whisk the remaining ingredients (next 10) except raisins in a large bowl. Set aside.
4. Drain potatoes and transfer into bowl of heavy-duty mixer. With whisk attachment on low speed, slowly incorporate milk mixture.
5. Spray bottom and sides of an 8-inch round, 3-inch high pan with non stick cooking spray and sprinkle raisins on bottom. Pour potato mixture into prepared pan and bake for one hour and twenty-five minutes. Pan will be full. Allow to cool in pan for 15 minutes. Place large plate on top of pudding, flip pan over and allow pudding to release onto plate. Serve hot or cold.

Makes 20 servings.

Vegetarian Recipe: Baked Macaroni and Cheese

Baked Macaroni and Cheese

Ingredients:

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

Procedures:

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

Makes 8 to 10 servings.

Vegetarian Recipe: BBlack Bean Lasagna

Black Bean Lasagna

Ingredients:

• 9 lasagna noodles (8 ounces)
• 2 (15-ounce) cans black beans, rinsed and drained
• Nonstick cooking spray
• 1/2 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 2 cloves garlic, minced
• 2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
• 1/4 cup snipped fresh cilantro
• 1 (12-ounce) container low-fat cottage cheese
• 1 8-ounce package reduced-fat cream cheese (Neufchatel)
• 1/4 cup light dairy sour cream
• Tomato slices (optional)
• Fresh cilantro leaves (optional)

Procedures:

1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4. Bake, covered, in a 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.

Makes 8 servings.

Vegetarian Recipe: Spaghetti Squash Casserole

Spaghetti Squash Casserole

Ingredients:

• 1 spaghetti squash
• 2 large carrots, julienned
• 2 stalks celery, julienned
• 1 large yellow onion, julienned
• 1 green or red bell pepper, julienned
• 2 tablespoons olive oil
• 1 (28-ounce) can crushed tomatoes
• Red pepper flakes to taste (optional)
• Salt to taste
• 3 to 5 garlic cloves, finely minced
• 1/2 teaspoon dried basil leaves, or to taste
• 1/2 teaspoon dried oregano leaves, or to taste
• Ground allspice for sprinkling
• 3/4 pound shredded part-skim mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese

Cooking Procedures:

1. Cut squash lengthwise and place the halves skin-side down in a large baking pan with an inch of water. Cover the pan with foil and bake at 350°F (175°C) for about 45 minutes, or until tender. (See note.)
2. Meanwhile, heat olive oil in a skillet and add the onion and carrot. Sauté over medium heat for 5 minutes. Add remaining vegetables, red pepper flakes and season with salt, as desired. Sauté, stirring frequently, until vegetables are nearly tender, about 7 to 10 minutes.
3. Add crushed tomatoes, garlic, basil, oregano and a sprinkling of ground allspice. Simmer uncovered for 15 minutes.
4. Remove squash from oven and allow to cool until you can handle it. Remove seeds with a spoon and squeeze any excess water out of meat. Remove meat and break it up into strands with a fork.
5. Mix squash well with vegetables and put half in the bottom of a large, lightly greased baking dish. Top with half the cheeses, the remaining squash mixture, and remaining half of the cheeses.
6. Bake at 350°F (175°C) for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15 to 20 minutes before serving.

Makes 6 to 8 servings.

Vegetarian Recipe: Tofu, Cheese and Green Chile Enchiladas

Tofu, Cheese and Green Chile Enchiladas

Ingredients:

• 1 (12-ounce) package extra-firm tofu, cut into small pieces
• 1 cup frozen whole-kernel corn, thawed
• 1 (16-ounce) jar chunky tomato salsa - divided use
• 1 1/4 cups shredded mozzarella cheese - divided use
• 1 (4-ounce) can diced green chiles
• 3/4 cup sliced ripe olives - divided use
• 5 tablespoons chopped cilantro - divided use
• 8 (8-inch) soft taco-size flour tortillas
• 2 (10-ounce) cans enchilada sauce

Procedures:

1. Preheat oven to 425°F (220°C). Grease 13 x 9-inch baking dish.
2. Combine tofu, corn, 1 cup salsa, 3/4 cup cheese, chiles, 1/2 cup olives and 4 tablespoons cilantro in large bowl. Spoon mixture evenly onto each tortilla; roll up tightly. Place into prepared baking dish. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese, olives and cilantro.
3. Bake for 20 to 22 minutes or until bubbly and cheese is golden brown. Remove to wire rack to cool for 1 to 2 minutes. Serve with remaining salsa.

Makes 8 servings.

Vegetarian Recipe: Baked Eggplant with Cheese Italian-Style

Baked Eggplant with Cheese Italian-Style

Ingredients:

• 6 to 7 eggplants, sliced into 2 inch rounds
• 1 large egg, beaten
• 1 cup bread crumbs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon dried parsley
• 1 (4-ounce) can sliced mushrooms, drained
• 1 (14-ounce) can chunky tomato sauce
• 6 thin slices tomato
• 8 (1-ounce) slices Wisconsin Scamorze cheese*
• 1 teaspoon grated onion

Procedures:

1. Dip eggplant slices in egg and then bread crumbs.
2. Heat olive oil in skillet; brown eggplant lightly on both sides. Arrange in buttered 12x7 inch baking dish. Season to taste with salt and pepper and sprinkle with parsley and sliced mushrooms.
3. Pour tomato sauce over casserole. Top with tomato slices and then cheese slices. Sprinkle grated onion over cheese.
4. Bake at 375°F (190°C) for 30 minutes, or until cheese is melted.

Makes 8 servings.

Pizza Recipe:Cheese "Steak" Pizza

Cheese "Steak" Pizza

Ingredients:

• 1 pound ground beef
• 1 small onion, sliced thin, separated into rings
• 1 small green or red bell pepper, cut into thin strips
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16-ounce) package thick prebaked pizza crust (12-inch)
• 2 cups shredded mozzarella cheese

Procedures:

1. Heat oven to 400°F (205°C). Brown ground beef in large nonstick skillet over medium heat 6 minutes. Add onion and bell pepper; cook until beef is not pink and vegetables are crisp-tender, breaking beef up into small crumbles. Pour off drippings; season with salt and pepper.
2. Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400°F oven 8 to 10 minutes or until cheese is melted.

Makes 8 servings.

Pizza Recipe: Shrimp Pesto Pizza

Shrimp Pesto Pizza

Ingredients:

• 8 ounces cooked shrimp
• 1 (16-ounce) Italian pizza shell
• 1 (7-ounce) container BUITONI® Pesto with Basil
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup sliced ripe olives
• 1/3 cup sliced green onions
• 1/3 cup freshly grated Parmesan cheese

Cooking Procedures:

1. Preheat oven to 450°F (230°C).
2. Place pizza shell on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with shrimp, olives and green onions; sprinkle with remaining mozzarella and Parmesan cheese.
3. Bake for 10 to 15 minutes or until thoroughly heated.

Makes 6 servings.

Pizza Recipe: Spicy Pepper Jack Cheese and Chicken Pizza

Spicy Pepper Jack Cheese and Chicken Pizza

Ingredients:

• 1 (12-inch) pre-baked thin pizza crust
• 6 tablespoons pizza sauce
• 1 cup (4 ounces) shredded pepper Jack cheese
• 3/4 cup (3 ounces) shredded fontina cheese
• 1/4 cup (1 ounce) shredded smoked Gouda cheese
• 1/2 teaspoon chipotle chile seasoning
• 4 ounces chicken, cooked and cut into 1/4-inch pieces
• 1/2 cup canned roasted red bell peppers, drained and julienned
• 1/2 cup mushrooms, cleaned and sliced 1/3-inch thick
• 2 tablespoon minced fresh cilantro or parsley

Procedures:

1. Preheat the oven to 450°F (230°C).
2. Place the pizza crust on a pizza pan or large baking sheet. Spread the pizza sauce evenly on the crust. Blend the cheeses and the chipotle seasoning together in bowl; place all but 1/2 cup on the pizza.
3. Arrange the prepared chicken, roasted peppers, and mushrooms on top of the pizza. Sprinkle with the remaining 1/2 cup of blended cheeses.
4. Bake for 9 to 11 minutes.
5. Remove the pizza to a cutting surface; sprinkle with minced fresh cilantro or parsley.

Makes 4 servings.

Pizza Recipe: The Da Vinci II Pizza

The Da Vinci II Pizza

Ingredients: Pizza:

• 14 ounces fresh pizza dough
• 1/3 cup roasted red pepper sauce
• 2 teaspoons fresh oregano leaves
• 2 1/2 ounces shaved prosciutto
• 5 1/2 ounces Wisconsin Asiago cheese, grated
• 4 ounces Wisconsin Feta cheese, crumbled
• 3 1/2 ounces Wisconsin Fresh Mozzarella, chopped
• 5 ounces (about 2/3 cup) fresh fennel, sliced and grilled
• 1/2 cup sliced artichoke hearts
• 2 1/2 ounces shiitake mushroom caps, brushed with pesto, roasted and sliced
• 3 to 4 cups mixed bitter greens (arugula, radicchio, dandelion, chicory, basil, parsley, endive), torn
• 1/4 cup sun dried tomato vinaigrette
• Freshly grated Wisconsin Parmesan and Romano cheeses
• Roasted Red Pepper Sauce:
• 1 cup chopped roasted red bell pepper
• 2 ripe tomatoes, seeded
• 1/3 cup chopped onion
• 1/4 cup prepared pesto
• 5 to 6 cloves roasted garlic
• 5 pickled banana pepper rings
• Sea salt
• Freshly grated black and green peppercorns
• Sun Dried Tomato Vinaigrette:
• 4 cups chopped oil-packed, sun-dried tomatoes
• 3 quarts olive oil
• 1 cup chopped Spanish onion
• 8 cloves garlic, chopped
• 1/4 cup salt
• 1/4 cup dried basil
• 1/4 cup oregano
• 1/4 cup rosemary leaves
• 2 tablespoons black pepper
• 2 to 3 cups balsamic vinegar
• 2 cups red wine vinegar

Cooking Procedures:

1. For Pizza: Lightly sprinkle 14-inch pizza pan with corn flour; press dough into pan. Spread with 1/3 cup roasted red pepper sauce, thinning with olive oil, if needed. Top with oregano and prosciutto. Combine Asiago, Feta and Fresh Mozzarella; mix well. Spread evenly over pizza. Top with fennel and artichokes. Bake at 525° to 550° F (275° to 285°C) in deck oven until well done.
2. Transfer pizza to large serving tray. Cut into wedges and separate. Top with mushrooms. Toss greens with vinaigrette until lightly coated; mound between slices. Dust with Parmesan and Romano.
3. For Roasted Red Pepper Sauce: In food processor, combine red pepper, tomatoes, onion, pesto, garlic and banana peppers; process until slightly chunky. Season with salt and pepper to taste.
4. For Sun Dried Tomato Vinaigrette: In large container, combine ingredients. Let set 24 hours or longer to blend flavors. Before serving, mix well to distribute solid ingredients throughout dressing

Makes 6 servings.

Pizza Recipe: Pizza Di Napoli

Pizza Di Napoli

Ingredients:

• 3 tablespoons pesto sauce
• 1 pre-baked pizza crust (12 inch)
• 3 plum tomatoes, sliced
• 1 ball (4 ounces) Wisconsin Fresh Mozzarella Cheese, thinly sliced
• 1/3 cup pitted ripe olive slivers
• 1 tablespoon minced fresh oregano leaves

Procedures:

1. Preheat the oven to 450°F (230°C). Place the pizza crust on a cookie sheet.
2. Spread pesto evenly over pizza crust. Top with tomato slices, mozzarella cheese and olives.
3. Bake for 8 minutes or until cheese is melted. Sprinkle with oregano.

Makes 4 servings.

Seafood Recipe: Honey Sesame Shrimp

Honey Sesame Shrimp

Ingredients:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 1 large egg lightly beaten
• 2/3 cup water
• 1 pound medium shrimp shelled and deveined
• 2 tablespoons cornstarch
• Vegetable oil for deep frying
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon sesame seeds

Cooking Procedures:

1. Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes.
2. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375°F (190°C).
3. Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried.
4. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.)
5. Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.

Makes 4 servings.

Seafood Recipe: Blackened Tilapia Quesadillas with Ginger-Scallion-Red Pepper Sauce

Blackened Tilapia Quesadillas with Ginger-Scallion-Red Pepper Sauce

Ingredients:

• 1 tablespoon unsalted butter
• 1 clove roasted garlic, mashed
• 1/2 teaspoon grated gingerroot
• 1/4 roasted red bell pepper, peeled, seeded and minced
• 2 tablespoons thinly sliced scallion - divided use
• 2 tablespoons heavy cream
• 1 teaspoon pure chile powder, such as ancho or jalapeño
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 4 teaspoons salt
• 6 ounces boneless tilapia fillet, or other lowfat fish
• 1 tablespoon peanut oil
• 1 1/2 cups shredded fontina cheese
• 2 (8-inch) flour tortillas

Procedures:

1. Melt butter in a saucepan over medium heat. Add garlic, ginger and bell pepper; cook for 1 minute. Add half of the scallions and cook for 1 more minute. Increase heat to high and add cream. Stir until sauce thickens. Remove from heat and set aside.
2. Prepare blackening seasoning by combining chile powder, pepper, oregano, sugar, cinnamon and salt. Set aside.
3. Heat a cast-iron skillet over medium-high heat. Add peanut oil. Just before cooking, dredge tilapia fillets in spices. When oil starts to smoke, add tilapia and cook 1 to 2 minutes per side until golden brown.
4. Remove fish from heat and flake apart into bite-size pieces. Transfer to a bowl and combine with red pepper sauce. Scatter half of the cheese over a tortilla, followed by fish mixture. Top with remaining cheese. Cover with second tortilla and press down.
5. Heat a pan over medium heat; cook quesadilla for 2 to 3 minutes on each side until lightly brown and cheese is melted. Remove from pan and cut into wedges. Garnish with remaining scallion.

Makes 2 servings.

Seafood Recipe: Blackened Spiced Fish

Blackened Spiced Fish

Ingredients:

• 1 jalapeño, seeded
• 2 tablespoons olive oil
• 4 cloves garlic, peeled
• 1 tablespoon paprika
• 2 teaspoons frozen orange juice concentrate
• 1 teaspoon crushed dried oregano
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 4 (6-ounce) fish fillets (halibut, red snapper or sea bass)
• 2 lemons, juiced
• 2 tablespoons chopped fresh cilantro

Cooking Procedures:

1. Combine jalapeño, olive oil, garlic, paprika, orange juice, oregano, allspice, cumin and salt in a food processor or blender. Puree until smooth.
2. Place fish in a dish and cover with puree; cover with plastic wrap and place in refrigerator 1 hour.
3. Heat a nonstick pan over medium-high heat; add the fish and cook 4 minutes per side or until done; fish should flake easily. Sprinkle with lemon juice and cilantro. Serve hot.

Makes 4 servings.

Seafood Recipe: Deep Fried Shrimp with Peanut Sauce

Deep Fried Shrimp with Peanut Sauce

Ingredients:

• 1/2 cup creamy peanut butter
• 2 1/2 tablespoons soy sauce
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons brown sugar, packed
• 2 cloves garlic, finely minced
• 2/3 cup plus 1/4 cup water
• 1/8 teaspoon cayenne pepper, or to taste
• 3 green onions, thinly sliced
• 2 large eggs
• 2 pound medium shrimp, shelled
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Paper or plastic bag
• Vegetable oil for deep-frying

Procedures:

1. In a small saucepan combine the peanut butter, soy sauce, lemon juice, brown sugar, garlic, 2/3 cup water, and cayenne. Bring mixture just to a boil, whisking until it is smooth. Stir in the green onions. Set aside and keep warm.
2. Mix the flour, salt and pepper in bag. Set aside.
3. In a bowl whisk together the eggs and remaining 1/4 cup water. Add shrimp to egg mixture, stirring to coat well. Remove and place shrimp in flour mixture, seal bag tightly and shake to coat evenly.
4. In a deep fryer or Dutch oven, heat the oil to 325°F (160°C). Fry the shrimp in small batches for about 2 minutes or until browned. Drain on paper towels.
5. Serve fried shrimp with the peanut sauce.

Serves 4.

Seafood Recipe: Asian Shrimp and Snow Peas Stir Fry Supper

Asian Shrimp and Snow Peas Stir Fry Supper

Ingredients:

• 1/2 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil
• 1 tablespoon peanut or vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon peeled and minced gingerroot
• 1 pound medium shrimp, peeled and deveined
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 pound snow peas, ends trimmed
• 1 (8-ounce) can water chestnuts, rinsed and drained
• 2 tablespoons lemon juice

Procedures:

1. Combine chicken stock, soy sauce, vinegar, sugar, cornstarch and sesame oil in small bowl; mix well and set aside.
2. In large skillet or wok, heat oil over medium-high heat; add garlic and ginger and sauté until fragrant, about 2 minutes.
3. Add shrimp and sauté until pink, about 3 more minutes. Season with salt and pepper to taste.
4. Add snow peas and water chestnuts; sauté 3 minutes.
5. Add stock mixture. Bring to a boil, reduce heat to a simmer, and cook until liquid has thickened and is no longer cloudy, about 3 more minutes. Sprinkle with lemon juice.

Makes 4 servings.

Seafood Recipe: Pan-Seared Tuna with Pineapple Sambal

Pan-Seared Tuna with Pineapple Sambal

Ingredients:

• 2 cups finely diced pineapple
• 1 cup rice vinegar
• 2 red jalapeño chiles, seeded and minced
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon soy sauce
• 2 cloves garlic, crushed
• 4 (6-ounce) ahi tuna steaks
• 1/2 teaspoon salt
• 1/4 cup crushed black peppercorns
• 1 lemon, halved
• 2 tablespoons peanut oil

Cooking Procedures:

1. To prepare the sambal: Combine pineapple, rice vinegar, jalapeños, brown sugar, soy sauce and garlic in a small saucepan. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Drain mixture, discarding liquid. Transfer sambal to a serving bowl. Refrigerate until ready to use.
2. To cook the fish: Season tuna with salt. Press peppercorns evenly into steaks. Squeeze lemon juice over fish and set aside while large skillet is heated over high heat. Add oil, and when very hot, but not smoking, carefully place tuna in skillet. Sear one side for about 4 minutes, turn and finish cooking on other side (about 4 more minutes for medium-rare, depending on thickness of fish). Transfer fish to plates with sambal served on top or on the side.

Makes 4 servings.

Seafood Recipe: Tilapia with Cucumber-Radish Relish

Tilapia with Cucumber-Radish Relish

Ingredients:

• 2/3 cup chopped, seeded cucumber
• 1/2 cup chopped radish
• 1 teaspoon vegetable oil
• 2 tablespoons tarragon vinegar
• 1/4 teaspoon crushed dried tarragon
• 1/8 teaspoon granulated sugar
• 1/8 teaspoon salt
• 4 (6-ounce) tilapia fillets
• 2 tablespoons butter or margarine

Procedures:

1. Combine cucumber, radish, oil, vinegar, tarragon, sugar and salt in a small bowl. Let stand at room temperature while preparing fish.
2. Melt butter in a large skillet over medium heat. Add fish and sauté for 2 to 3 minutes on each side, or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon relish over each serving.

Makes 4 servings.

Pork Recipe: Just Wonderful Lemon-Garlic Chops

Just Wonderful Lemon-Garlic Chops

Ingredients:

• 8 boneless pork chops, 1-inch thick
• 2/3 cup lemon juice
• 1/2 cup extra virgin olive oil
• 1 (4.5-ounce) jar chopped garlic
• 2 tablespoons dried tarragon, crushed
• 1/4 teaspoon paprika

Procedures:

1. For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon. Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight.
2. Drain chops, discarding marinade. Place chops on rack in broiler pan so the chops are 4 to 5 inches from heat. Sprinkle the chops with a little paprika. Broil for 5 to 6 minutes or until brown. Turn chops and sprinkle with paprika. Broil for 5 to 6 minutes more or until chops are just done.

Makes 8 servings.

Pork Recipe: Tropical Island Chops with Pineapple-Cucumber Salsa

Tropical Island Chops with Pineapple-Cucumber Salsa

Ingredients:

• 6 bone-in pork chops, 1-inch thick
• 2 tablespoon brown sugar, packed
• 1 tablespoon grated lime zest
• 1 tablespoon dried thyme
• 1 garlic clove, minced
• 1 teaspoon dry mustard

For Pineapple-Cucumber Salsa:

• 1 (20-ounce) can pineapple tidbits, drained
• 2 medium cucumbers, peeled, seeded and chopped
• 2 tablespoons fresh mint
• 1/2 jalapeno chile, finely chopped*
• 1 tablespoon brown sugar, packed
• 1 tablespoon grated gingerroot
• 1 tablespoon fresh lime juice

Cooking Procedures:

1. For Chops: Mix together all ingredients except chops; spread mixture evenly on all surfaces of chops, cover and let rest at room temperature one hour or up to 4 hours in the refrigerator. Prepare medium-hot fire in kettle-style grill. Grill chops for 6 minutes; turn and grill 5 minutes more.
2. For Pineapple-Cucumber Salsa: In large bowl, mix together pineapple tidbits, cucumber, mint, jalapeno chile, brown sugar, ginger root and lime juice. Cover and refrigerate 4 to 24 hours. Makes about 3 cups.

Serves 6.

Pork Recipe: Teriyaki Pork Chops

Teriyaki Pork Chops

Ingredients:

• 4 boneless center loin chops, 1 1/2-inch-thick
• 1 cup teriyaki marinade
• 1 teaspoon hot pepper sauce
• 1/4 cup chopped green onions

Procedures:

1. Combine all ingredients in bowl or plastic bag; marinate from 30 minutes to overnight in refrigerator. Remove chops from marinade (discard remaining marinade).
2. Grill over hot coals for 12 to 15 minutes, turning once.

Serves 4.

Pork Recipe: Blackened Chops with Pineapple Salsa

Blackened Chops with Pineapple Salsa

Ingredients:

• 4 boneless pork chops, 3/4-inch thick
• 1 cup chopped fresh or canned pineapple
• 1 medium red or green bell pepper, chopped
• 1 tablespoon finely chopped onion
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 of a jalapeno pepper, finely chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne
• Salt and pepper
• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 teaspoon vegetable oil

Cooking Procedures:

1. To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 teaspoon chili powder, jalapeno pepper, 1/8 teaspoon cumin and cayenne. Season to taste with salt and pepper; set aside.
2. In a small bowl combine 2 teaspoons chili powder, coriander, 1/2 teaspoon cumin, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil. Rub the mixture all over the chops.
3. Heat a large heavy skillet over medium-high heat. Cook chops for 5 to 6 minutes, turning occasionally, until evenly browned on both sides, and chops are just done. Serve chops with the salsa.

Makes 4 servings.

Pork Recipe: Blue Cheese-Topped Pork Chops

Blue Cheese-Topped Pork Chops

Ingredients:

• 4 boneless pork chops, 3/4-inch-thick
• 3/4 cup soft bread crumbs
• 1/3 cup crumbled blue cheese
• 3 tablespoons natural wheat and barley cereal (like Grape Nuts)
• 2 tablespoons finely chopped green onion
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 4 teaspoons olive oil

Procedures:

1. Stir together bread crumbs, cheese, cereal, onion, salt and pepper. Add oil; toss to mix well. Set aside.
2. Place pork on broiler pan. Broil about four inches from heat for eight minutes, turning once. Remove from broiler.
3. Spread crumb mixture evenly on chops. Return to broiler for one minute more until crumbs are browned and cheese starts to melt.

Makes 4 servings.

Pork Recipe: Pork Chop Santa Fe

Pork Chop Santa Fe

Ingredients:

• 4 boneless pork chop, about 1/2 to 3/4-inch thick
• 1 teaspoon vegetable oil
• 1 cup chunky salsa
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced

Procedures:

1. In large heavy skillet, heat oil over medium-high heat. Brown steaks quickly, about 2 minutes per side. Lower heat; add remaining ingredients to pan. Cover and simmer 8 to 10 minutes.

Serves 4.

Pork Recipe: Marinated Pork Chops with Whiskey Sauce

Marinated Pork Chops with Whiskey Sauce

Ingredients:

• 4 boneless pork chops, 1-inch thick
• 1 (6-ounce) can frozen apple juice concentrate, thawed
• 1/3 cup whiskey
• 1/4 cup olive oil
• 1 tablespoon molasses
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic salt
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon fennel seed, crushed
• 1 tablespoon cold water
• 1 teaspoon cornstarch

Cooking Procedures:

1. For marinade, in a small bowl combine apple juice concentrate, whiskey, olive oil, molasses, cumin, coriander and garlic salt. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in refrigerator for 8 hours or overnight.
2. Drain chops, reserving marinade.
3. In a small bowl combine ground pepper and fennel seed. Press the pepper mixture onto both sides of the chops.
4. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4 to 6 minutes, turn chops and grill for 4 to 6 minutes more, until just done.
5. Meanwhile, strain the reserved marinade. In a small saucepan bring marinade to boiling. Combine water and cornstarch; stir into mixture in saucepan and cook over medium heat, stirring constantly, until sauce thickens. Serve sauce with chops.

Serves 4.

Pork Recipe: Orange-Sesame Pork Chops

Orange-Sesame Pork Chops

Ingredients:

• 4 pork chops, 3/4-inch thick
• 1/3 cup orange marmalade
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon sesame oil
• 2 teaspoons vegetable oil

Procedures:

1. In small microwavable container, blend and heat marmalade, soy sauce, rice vinegar and sesame oil for 30 to 45 seconds on HIGH until smooth; set aside.
2. Heat vegetable oil in 12-inch non-stick skillet over medium-high heat. Add pork chops; brown on both sides. Turn heat to low; pour orange-sesame sauce over chops, cover and simmer 6 to 8 minutes.

Serves 4.

Pork Recipe: Barbecue Pork Skillet

Barbecue Pork Skillet

Ingredients:

• 4 top loin pork chops
• 1/4 cup Italian dressing
• 1/4 cup barbecue sauce
• 1 teaspoon chili powder

Procedures:

1. In large non-stick skillet, brown pork chops on one side over medium-high heat; turn chops and add remaining ingredients to pan, stirring to blend; cover and simmer for 5-8 minutes.

Makes 4 servings.

Pork Recipe: Baked Pork Chops with Corn Stuffing

Baked Pork Chops with Corn Stuffing

Ingredients:

• 1 (12-ounce) package frozen corn coufflé, defrosted*
• 1/4 cup water
• 1 tablespoon margarine or butter
• 1 1/2 cups plain stuffing mix
• 4 (1/2-inch-thick) pork loin chops
• 1 pinch salt and ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup reduced-sodium chicken broth or water

Procedures:

1. Preheat oven to 375°F (190°C).
2. Combine water and margarine in medium saucepan; bring to a boil. Remove from heat; stir in stuffing mix and corn soufflé.
3. Season pork with salt and pepper. Heat vegetable oil in large skillet over medium-high heat. Add pork; cook on each side for 3 to 4 minutes or until golden brown. Place in 9-inch-square baking dish. Pour broth around pork. Spoon stuffing mixture over each pork chop; cover.
4. Bake for 30 minutes. Uncover; bake for 10 to 15 minutes or until stuffing is lightly browned and pork is no longer pink in center.

Makes 4 servings.

Pork Recipe: Almond-Stuffed Pork Chops

Almond-Stuffed Pork Chops

Ingredients:

• 4 boneless pork loin chops, 1 1/4-inch thick
• 1 tablespoon butter
• 1/4 cup chopped almonds
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 2 tablespoons water
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried parsley flakes
• 1/8 to 1/4 teaspoon almond flavor
• 2 slices firm white bread, cut into 1/2-inch cubes
• 1 tablespoon browning and seasoning sauce (optional)
• 1 tablespoon water (optional)

Cooking Procedures:

1. For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes.
2. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.
3. Heat oven to 375°F (190°C).
4. Place stuffed chops on roasting rack in shallow roasting pan.
5. Bake, uncovered, until internal temperature is 160°F / 70°C (check temperature in thickest part of meat), 35 to 45 minutes.
6. Combine browning and seasoning sauce and 1 tablespoon water in small bowl, if desired; brush over chops.
7. Bake for 2 minutes more. Remove toothpicks from chops.

Serves 6.

Pasta Recipe: Penne with Tuna, Peas and Broccoli

Penne with Tuna, Peas and Broccoli

Ingredients:

• 1 (6.5-ounce) can albacore solid white tuna in spring water, drained
• 2 cloves large garlic, minced
• 1/2 cup plain yogurt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 6 ounces penne pasta
• 1 cup frozen peas, thawed
• 1 cup broccoli florets
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese

Procedures:

1. Bring a large pot of water to a boil.
2. Meanwhile, break up tuna in a medium bowl with the garlic. Mix in yogurt and black pepper.
3. When the water reaches a rolling boil, add salt and pasta. Cook until pasta is almost done, about 7 minutes. Add peas and broccoli into pasta water. Continue cooking until pasta is tender and vegetables are crisp, 3 to 5 minutes more.
4. Drain pasta and vegetables; toss with tuna, parsley and olive oil. Serve at once with Parmesan cheese on the side.

Makes 3 servings.

Pasta Recipe: Spicy Shrimp with Noodles

Spicy Shrimp with Noodles

Ingredients:

• 8 ounces linguine pasta
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup sherry
• 2 teaspoons Italian seasoning
• 1/2 cup water
• 2 tablespoons cornstarch
• 1/2 cup freshly grated Parmesan cheese

Cooking Procedures:

1. Prepare pasta according to package directions while preparing the shrimp; drain.
2. Melt butter in a medium skillet over low heat. Stir in olive oil and red pepper flakes and raise heat to medium-high. Add shrimp and sauté until almost pink. Add Cajun seasoning and garlic powder; sauté for 1 minute until fragrant. Add Italian seasoning and sherry; heat until simmering.
3. Dissolve cornstarch in water; add to skillet. Continue to cook, stirring constantly, until thickened. If necessary add small amounts of additional sherry until desired consistency is reached. Top with Parmesan cheese. Serve hot over linguine.

Makes 4 servings.

Pasta Recipe: Tuna Noodle Casserole with Mushrooms

Tuna Noodle Casserole with Mushrooms

Ingredients:

• 6 ounces medium yolk-free egg noodles
• 1 (8-ounce) container low-fat cottage cheese
• 3/4 cup plain nonfat yogurt
• 1 tablespoon all-purpose flour
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 2 (6.5-ounce) cans tuna, drained
• 1 (8-ounce) can mushrooms, drained
• 1/2 cup fresh or frozen peas
• 1/4 cup minced onions
• 3 tablespoons freshly grated Parmesan cheese

Procedures:

1. Preheat oven to 350°F (175°C). Spray an 8-inch square baking pan with vegetable cooking spray.
2. Cook noodles according to package directions; drain.
3. Meanwhile, in a large bowl, combine cottage cheese, yogurt, flour, Worcestershire sauce, salt, pepper and garlic powder. Mix well. Stir in tuna, mushrooms, peas, onion and cooked noodles. Spoon into prepared pan. Sprinkle Parmesan cheese evenly over casserole. Bake, uncovered, 30 minutes, or until hot.

Makes 4 servings.

Seafood Recipe: Seafood Sauce with Pasta

Seafood Sauce with Pasta

Ingredients:

• 1 to 2 tablespoons olive oil
• Salt and pepper to taste
• 1 clove garlic, minced
• 4 greenlip mussels, scrubbed and debearded
• 6 small hard-shell clams in shelled, scrubbed
• 3/4 cup dry white wine
• 1/2 red bell pepper, cored and seeded, cut into matchsticks
• 1/2 yellow bell pepper, cored and seeded, cut into matchsticks
• 4 stalks fresh asparagus, trimmed and cut into 2-inch pieces
• 3 sun-dried tomatoes (oil-packed), drained and cut into slivers
• Pinch of dried red chili flakes
• 4 raw shrimp, shells and veins removed
• 8 ounces linguine pasta, cooked and drained
• Optional garnish: sprigs of Italian parsley

Procedures:

1. Heat oil in a large skillet. Add salt, pepper and garlic; cook on medium-high heat for 30 seconds. Add mussels, clams and wine. Cover and cook until shellfish starts to open. (Discard any unopened clams.)
2. Add bell peppers, asparagus, tomatoes and dried red chili flakes. Cook on high heat for 1 minute. Add shrimp and cook, shaking handle of skillet frequently, until liquid has reduced and seafood is cooked.
3. Taste and adjust seasoning as needed. Toss with cooked linguine. If desired, garnish with Italian parsley.

Makes 2 servings.

Turkey Pasta Recipe: Turkey Pasta Fagioli

Turkey Pasta Fagioli

Ingredients:

• 1 pound rigatoni pasta, uncooked
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 bunches broccoli-rabe, cleaned and trimmed
• 1 1/2 cups Honeysuckle White Turkey Breast, cooked (or any other cooked turkey)
• 1 (14 to 16-ounce) can cannellini beans, drained and rinsed or use 2 cups white beans
• 1/4 cup sundried tomatoes, drained, chopped
• 1 (14 1/2-ounce) can chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup freshly grated Parmesan cheese

Procedures:

1. In a large saucepot of boiling salted water, cook pasta as package directs.
2. Meanwhile, in a large nonstick skillet, over medium heat, sauté garlic in oil until lightly browned. Add broccoli-rabe and toss to coat; cover and cook about 3 minutes, until just wilted. Stir in turkey, beans, tomatoes, broth, salt, and pepper. Simmer, uncovered 5 minutes.
3. Drain pasta; toss with the bean mixture. Sprinkle with cheese.

Makes 8 servings.

Pasta Recipe: Spaghetti with Turkey Meatballs

Spaghetti with Turkey Meatballs

Ingredients:

• 1 large egg, beaten
• 2 tablespoons milk
• 1/4 cup fine dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon pepper
• 1 pound ground raw turkey

Sauce:

• 1 large onion, chopped
• 1 medium green bell pepper, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 stalk celery, sliced
• 1 tablespoon vegetable oil
• 4 large ripe tomatoes, peeled and chopped (4 cups), or 2 (14 1/2-ounce) cans diced tomatoes
• 1 (6-ounce) can tomato paste
• 2 teaspoons dried Italian seasoning, crushed
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 12 ounces dry spaghetti or mostaccioli
• Freshly grated Parmesan cheese for accompaniment (optional)

Cooking Procedures:

1. For Turkey Meatballs: In a medium mixing bowl combine egg, milk, bread crumbs, salt, Italian seasoning and pepper. Add ground turkey and mix well.
2. With wet hands, shape mixture into 24 (1-inch) meatballs. Place the meatballs in a greased 13 x 9 x 2-inch baking pan.
3. Bake in a 375°F (190°C) oven about 20 minutes or until turkey is no longer pink. Drain fat.
4. For Sauce: In a Dutch oven cook onion, green pepper, carrot and celery in hot oil until tender. Stir in fresh or undrained canned tomatoes, tomato paste, Italian seasoning, sugar, salt and garlic powder. Bring to boiling. Add meatballs; reduce heat. Cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or until sauce is desired consistency, stirring occasionally.
5. Meanwhile, cook the pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
6. Arrange pasta on individual plates or a large serving platter. Soon the meatballs and sauce over pasta. Pass the Parmesan cheese to sprinkle on individual servings, if desired.

Makes 6 servings.

Pasta Recipe: Turkey Lasagna Roll-Ups

Turkey Lasagna Roll-Ups

Ingredients:

• 1 (16-ounce) package lasagna noodles
• 1 (15-ounce) container ricotta cheese
• 2/3 cup heavy cream
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon lemon pepper
• 1/2 pound sliced cooked turkey
• 1 (10-ounce) package frozen asparagus, thawed
• 1 (15-ounce) can tomato sauce
• 1/2 cup water
• 1 tomato, seede and chopped
• 1 carrot, peeled and grated
• 1/4 cup sliced green onion
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon red pepper flakes
• 1 cup shredded mozzarella cheese

Procedures:

1. Preheat oven to 350°F (175°C).
2. Cook lasagna noodles according to package directions.
3. In a large bowl blend together ricotta cheese, cream, mayonnaise, parsley and lemon pepper. Spread evenly on each lasagna strips.
4. Divide turkey on top of lasagna strips followed with asparagus. Roll up each strip.
5. In a medium bowl combine tomato sauce, water, tomato, carrot, green onions, Italian seasoning, garlic powder, fennel seed and red pepper flakes; mix well. Spread half the sauce in an ungreased 13 x 9 x 2-inch baking dish.
6. Arrange the lasagna strips, seam side down, on top. Pour the remaining sauce over the roll-ups. Sprinkle with mozzarella cheese. Cover and bake 40 to 50 minutes. Serve hot.

Makes 8 servings.

Beef Recipe: Tex-Mex BBQ Beef Ribs

Tex-Mex BBQ Beef Ribs

Ingredients:

• 3 to 4 pounds beef chuck short ribs
• 1 tablespoon vegetable oil
• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano leaves, crushed
• 1 (8-ounce) can tomato sauce (1 cup)
• 1/3 cup tomato-based picante-style salsa
• 2 tablespoons packed brown sugar
• 1/2 teaspoon dry mustard

Cooking Procedures:

1. Trim fat from ribs. Cut ribs into serving-size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil; reduce heat, cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs.
2. Meanwhile, heat oil in a small saucepan over medium-hot heat. When hot, add chili powder and oregano and cook, stirring constantly, for a few seconds. Immediately add remaining ingredients, bring to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
3. In a covered grill arrange medium-hot coals (350°F to 400°F / 175°C to 205°C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned, brushing occasionally with sauce. Serve ribs with any remaining sauce.

Makes 4 to 6 servings.

Beef Recipe: Hawaiian Barbecued Beef Ribs

Hawaiian Barbecued Beef Ribs

Ingredients:

• 1 cup soy sauce
• 6 tablespoons dark brown sugar, firmly packed
• 1 cup water
• 2/3 cup dry sherry
• 2 teaspoons pure ground hot red chile or to taste
• 2 teaspoons Chinese five spice powder
• 3 teaspoons minced fresh ginger
• 2 teaspoons minced fresh garlic
• 4 to 6 pounds beef short ribs

Procedures:

1. To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.
2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.
3. When the fire is ready, position the rack 3-inches above the heat source.
4. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.
5. Place the ribs on the grill and sear for 10 minutes on each side.
6. Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.
7. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Makes 2 2/3 cups sauce, serving 4 to 6 people.

Beef Recipe: Braised Short Ribs in Tomatoes

Braised Short Ribs in Tomatoes

Ingredients:

• 1/4 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne
• 4 1/2 pounds beef short ribs
• 1/2 cup olive oil
• 1 onion, minced
• 2 celery ribs, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed Italian tomatoes
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon crushed dried oregano
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

Cooking Procedures:

1. Combine the flour, salt, white pepper, and cayenne on a large platter. Dip the short ribs in the mixture to coat lightly on all sides. Remove excess flour by patting the ribs briskly with your hands; set aside.
2. Heat the olive oil in a large, heavy stockpot over medium-high heat. Brown the ribs on all sides, in batches if necessary, and transfer to a platter. Pour off and discard about half of the fat in the pan. Reduce the heat to low, add the onion, celery, carrot and garlic; cook until nearly golden, about 10 minutes. Occasionally scrape and stir the bottom of the pan with a wooden spoon to loosen any browned bits of meat.
3. Stir in the tomatoes, water, tomato paste, oregano, bay leaf, salt pepper and red pepper flakes. Turn the heat to medium-high and bring the sauce to a boil. Add the browned ribs, reduce heat to low, and simmer, covered, about 3 hours. Check the pot and stir occasionally to prevent scorching.
4. When done, the meat should fall off the bone when gently scraped with a wooden spoon or fork. Before serving, lift the meat out with a slotted spoon or tongs and place on a platter. With a ladle, skim off and discard any fat that has risen to the top. Remove the bay leaf. Spoon the remaining sauce over the meat and serve over a bed of pasta such as penne.

Makes 8 servings.

Beef Recipe: Beer-BQ Beef Short Ribs

Beer-BQ Beef Short Ribs

Ingredients:

• 4 to 5 pounds beef chuck short ribs
• 2 (12-ounce) cans beer
• 1 bottle of your favorite barbecue sauce

Procedures:

1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.
2. Prepare outdoor grill with medium coals, or heat gas grill to medium.
3. Place ribs on grill; brush with barbecue sauce.
4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped
5. Heat any remaining barbecue sauce and serve with ribs.

Makes 6 servings.

Soup Recipe: Holiday Pumpkin Soup

Holiday Pumpkin Soup

Ingredients:

• 4 cups water
• 5 teaspoons beef base or bouillon granules
• 1 (2-pound) pumpkin, peeled, seeded and cut into 1-inch cubes
• 2 cups half-and-half
• 2 tablespoons molasses
• 1 tablespoon butter
• 1/8 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped flat-leaf parsley

Cooking Procedures:

1. Combine water and base. Add prepared pumpkin to the broth; simmer for 5 minutes or until tender, then puree in a blender or food processor.
2. Return the puree to the saucepan; add half-and-half, molasses, butter, ginger, and nutmeg. Simmer for 15 minutes then add chopped parsley and simmer for 5 minutes more.

Makes 6 servings.

Soup Recipe: Broccoli and Cheddar Soup

Broccoli and Cheddar Soup

Ingredients:

• 5 1/2 cups milk
• 1 (10-ounce) package frozen chopped broccoli or 1 1/2 cups chopped fresh broccoli
• 3 tablespoons chopped onion
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 2 cups (8 ounces) shredded Wisconsin Medium Cheddar cheese

Procedures:

1. Heat milk in large saucepan to simmering. Cook broccoli and onions in milk until tender.
2. Melt butter in the microwave in small, microwave-safe glass bowl. Stir in flour and salt. Add flour mixture to milk. Cook and stir 3 minutes or until thickened.
3. Gradually add shredded cheese and salt, stirring until cheese is melted.
4. Serve immediately.

Makes 8 servings.

Side Dish Recipe: Asparagus Soup

Asparagus Soup

Ingredients:

• 2 pounds asparagus spears, sliced
• 2 cups leeks, sliced
• 4 green onions, sliced
• 1 red potato, chopped
• 3 tablespoons butter
• 4 cups water
• 1 teaspoon beef base or bouillon granules
• 1 cup heavy cream
• 2 tablespoons dried tarragon
• 2 tablespoons dried basil
• 1 garlic clove, crushed
• 1 tablespoon soy sauce

Procedures:

1. Saute sliced asparagus spears, sliced leeks, sliced green onions, and chopped red potato in butter for 5 minutes.
2. Add water and beef base or boullon granules. Simmer for 5 minutes.
3. Stir in cream, tarragon, basil, crushed garlic clove, and soy sauce. Simmer for 10 minutes longer.

Makes 5 servings.

Side Dish Recipe: Pasta Twists with Beer-Cheese Sauce

Pasta Twists with Beer-Cheese Sauce

Ingredients:

• 8 ounces dry tri-colored rotini (corkscrew) or gemelli pasta
• 2 medium carrots, bias-sliced
• 1 small zucchini, coarsely chopped
• 1 cup fresh whole mushrooms, quartered
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 cup beer
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• Salt and freshly ground pepper to taste

Procedures:

1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, for sauce, in a medium saucepan cook carrots, zucchini, and mushrooms in butter until tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from heat.
3. Gradually add cheddar cheese, stirring until until melted. Season to taste with salt and pepper.
4. Arrange pasta on individual plates or a large serving platter. Spoon the sauce over pasta.

Makes 4 servings.

Side Dish Recipe: Cold Noodles with Crisp Chinese Vegetables

Cold Noodles with Crisp Chinese Vegetables

Ingredients:

• 8 ounces Chinese wheat noodles or Japanese noodles (udon, soba, or somen)
• 2 cups shredded white cabbage, preferably savoy
• 4 stalks bok choy, sliced on the diagonal
• 1 (6 to 8-ounce) can sliced water chestnuts, liquid reserved
• 2 to 3 scallions (green onions), green parts only, thinly sliced
• 1/4 cup minced fresh cilantro, or more or less to taste
• 1/4 cup chopped toasted cashews

Dressing:

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice vinegar or white wine vinegar
• 1 tablespoon hoisin sauce, optional
• 2 tablespoons olive or other vegetable oil
• 1 teaspoon dark sesame oil

Cooking Procedures:

1. Combine the dressing ingredients in a small bowl, and stir together. Set aside.
2. Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Meanwhile, combine the remaining ingredients in a large serving bowl. Add the noodles and dressing, and toss well.
3. If the mixture needs a bit more moistness, drizzle in a small amount of the reserved liquid from the water chestnuts. Season with a bit more soy sauce if desired. Cover and refrigerate until needed, or serve at once.

Makes 4 to 6 servings

Side Dish Recipe: Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil

Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil

Ingredients:

• 1 box Barilla Whole Grain Spaghetti
• 1 clove garlic, minced
• 2 teaspoons extra virgin olive oil
• 1 pint cherry tomatoes, halved
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 5 to 6 leaves basil, sliced into thin strips
• 1/2 cup freshly grated Parmigiano

Procedures:

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute minced garlic in olive oil until slightly yellow.
3. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
4. Drain pasta, reserving 1/2 cup of the cooking liquid.
5. Toss pasta with cherry tomatoes, garlic and half the basil. Add reserved cooking liquid to skillet and toss pasta again.
6. Top with Parmigiano, black pepper and remaining basil.

Makes 6 servings.

Side Dish Recipe: Angel Hair Pasta with Black Truffles

Angel Hair Pasta with Black Truffles

Ingredients:

• 4 quarts water
• 3/4 teaspoon salt
• 3/4 pound angel hair pasta
• 1/2 cup plus 2 tablespoons truffle oil
• 1/4 pound fresh grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup snipped fresh chives or finely chopped green onions or scallions (green part only)
• 1 black truffle, shaved

Procedures:

1. In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 4 minutes. Drain and place in a mixing bowl. Add 1/2 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/2 teaspoon salt, the black pepper, and chives and toss to mix.
2. To serve, garnish with the shaved truffle, drizzle with the remaining 2 tablespoons truffle oil, and sprinkle with the remaining cheese. Serve immediately.

Makes 4 servings.

Chicken Recipe: Quick Coriander Chicken Breasts

Quick Coriander Chicken Breasts

Ingredients:

• 3 tablespoons light soy sauce
• 1 tablespoon coriander seeds, crushed
• 1 tablespoon red wine vinegar
• 1 teaspoon brown sugar, packed
• 2 cloves garlic, minced
• 1/4 teaspoon poultry seasoning
• 4 boneless, skinless chicken breasts halves
• 1/2 teaspoon coarsely ground pepper
• 1 tablespoon olive oil

Procedures:

1. Place soy sauce, crushed coriander seeds, vinegar, brown sugar, garlic and poultry seasoning in food processor container and process 1 minute.
2. Place chicken breasts in shallow bowl; pour sauce over chicken and turn to coat well. Sprinkle with pepper.
3. In frypan, place olive oil and heat to medium temperature. Add chicken and cook, turning, about 7 minutes per side or until fork can be inserted with ease. Pour any remaining sauce over chicken after first turning.

Makes 6 servings.

Chicken Recipe: Asian-Spiced Chicken and Beans

Asian-Spiced Chicken and Beans

Ingredients:

• 1/2 cup dry-packaged navy beans
• 1/2 cup dry-packaged red beans
• 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
• 3 large carrots, diagonally sliced
• 2 to 3 teaspoons minced garlic
• 2 to 3 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger
• 1 can (14 1/2 ounces) reduced-sodium fat-free chicken broth - divided use
• 2 tablespoons cornstarch
• 1/2 teaspoon crushed red pepper
• 2 to 3 tablespoons reduced-sodium soy sauce
• 4 cups cooked rice
• Sliced green onions and tops, as garnish
• Chopped peanuts, as garnish

Procedures:

1. Cover combined beans with 2 inches water in large saucepan and heat to boiling; let boil, uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse.
2. Place beans, chicken, carrots, garlic, ginger, and 1 1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender, 5 1/2 to 6 hours.
3. Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 cup chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce.
4. Serve over rice; sprinkle with green onions and peanuts.

Makes 6 servings (about 1 1/2 cups each).

Chicken Recipe: Almond Chicken

Almond Chicken

Ingredients:

• 1/3 cup lemon juice
• 3 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon white pepper
• 4 skinned and boned chicken breast halves
• 1 teaspoon vegetable oil
• 2 cups chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon water
• 3 tablespoons orange marmalade
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 2 tablespoons chopped fresh parsley
• 1/4 cup sliced almonds, toasted

Cooking Procedures:

1. Whisk together first 5 ingredients. Place in a shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove chicken from marinade; discard marinade.
2. Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done. Remove chicken, reserving drippings in skillet
3. Add reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute.
4. Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds.

Makes 4 servings.

International Recipe: 7-Vegetable Mushroom Rice

7-Vegetable Mushroom Rice

Ingredients:

• 2 (15-ounce) cans of mixed vegetables, drained
• 2 cups cooked wild or regular rice
• 1 cup canned mushrooms, drained
• 1/2 cup grated onion

Procedures:

1. Mix together and heat through. Serve hot.

Makes 4 to 6 servings.

International Recipe: Linguine with Pepato and Peppers

Linguine with Pepato and Peppers

Ingredients:

• 16 ounces linguini pasta, cooked according to package directions and drained
• 2 tablespoons olive oil - divided use
• 3 bell peppers (1 red, 1 yellow, 1 orange), sliced into 1-inch pieces
• 1 Anaheim or Poblano pepper, seeded and cut into 1-inch pieces
• 1 tablespoon garlic, coarsely chopped
• 1/4 teaspoon salt
• 2 cups Wisconsin Pepato cheese, shredded
• 1 cup Wisconsin Romano cheese, grated
• 1/4 cup fresh parsley, chopped

Cooking Procedures:

1. Toss cooked linguini with 1 tablespoon olive oil; set aside.
2. In a large, nonstick skillet, heat remaining 1 tablespoon olive oil; add all peppers. Sauté over high heat for 6 to 8 minutes, stirring frequently.
3. Reduce heat to medium; add garlic and salt. Cook for 2 to 3 minutes; add to pasta; mix, then sprinkle with cheeses.
4. Toss pasta mixture and sprinkle with parsley. Serve immediately.

Makes 8 servings.

International Recipe: Asparagus Polonaise

Asparagus Polonaise

Ingredients:

• 2 pounds California fresh asparagus
• 6 tablespoons butter
• 1/4 cup dry bread crumbs
• 1 large hard-cooked egg chopped
• 1 tablespoon lemon juice
• 1/4 cup chopped flat-leaf parsley

Procedures:

1. Melt butter in sauce pan. Add bread crumbs and sauté to a light brown.
2. Cook asparagus in 1 cup boiling water until tender. Drain.
3. Sprinkle bread crumbs over asparagus, top with remaining ingredients.

Makes 4 servings.

Diabetic Recipe: Maple Glazed Squash

Maple Glazed Squash

Ingredients: Squash:

• 1 large acorn squash, seeded and cut into quarters
• 1/2 cup water
• Butter-flavored vegetable cooking spray
• 1 large tart cooking apple, unpeeled, cored and sliced
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Maple Flavored Syrup:

• 1 cup apple juice
• 2 1/2 teaspoons cornstarch
• 1 tablespoon stick butter or margarine
• 1/4 cup Equal® Spoonful*
• 1 teaspoon maple flavoring
• 1 teaspoon vanilla extract

Procedures:

1. For Squash, place pieces cut sides up, in baking pan. Add 1/2 cup hot water. Bake, covered, in preheated 400°F (205°C) oven 30 to 40 minutes or until squash is tender when pierced with a knife.
2. Spray medium skillet with cooking spray; heat over medium heat until hot. Add apple, raisins and walnuts. Cook over medium heat about 5 minutes or until apples slices are tender. Set aside.
3. For Maple Flavored Syrup, combine apple juice and cornstarch in small saucepan. Bring to boil over medium heat, stirring constantly. Boil and stir 2 minutes or until thickened and bubbly. Remove from heat. Stir in butter, Equal®, maple flavoring and vanilla until blended.
4. Add Maple Flavored Syrup to apple mixture. Cook 2 to 3 minutes or until heated through.
5. Place squash wedges on serving platter. To serve, spoon apple mixture over squash.

Makes 4 servings.

Diabetic Recipe: Sweet Potato Casserole

Sweet Potato Casserole

Ingredients:

• 4 medium sweet potatoes
• 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
• 1/2 cup milk
• 2 teaspoons grated orange rind
• 1/4 cup fresh orange juice
• 2 teaspoons vanilla extract
• 1 extra large egg, lightly beaten
• 1/2 cup all-purpose flour
• 3 tablespoons butter, melted
• 1 cup panko crumbs*
• 1/2 cup finely chopped pecans
• 2 tablespoons butter, melted
• 3 tablespoons maple syrup

Procedures:

1. Preheat oven to 375°F (190°C). Lightly grease a 13 x 9-inch baking dish.
2. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350°F (175°C).
3. Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
4. Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.

Makes 14 servings.

Diabetic Recipe: Sensational Pumpkin Bake

Sensational Pumpkin Bake

Ingredients:

• 2 (15 ounce) cans 100% pure pumpkin
• 4 tablespoons SPLENDA® Brown Sugar Blend - divided use
• 1/4 cup butter or margarine
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup chopped pecans, toasted

Cooking Procedures:

1. Preheat oven to 350°F (175°C).
2. Combine pumpkin, 3 tablespoons of the SPLENDA® Brown Sugar Blend, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook 1 to 2 minutes. Pour hot mixture into an ungreased 1 1/2-quart casserole dish. Combine remaining 1 tablespoon of the SPLENDA® Brown Sugar Blend and pecans in small bowl. Sprinkle over pumpkin.
3. Bake 5 to 10 minutes or until browned.

Makes 8 servings.

Diabetic Recipe: Sweet and Sour Carrots

Sweet and Sour Carrots

Ingredients:

• 2 cups (1/4-inch thick) carrot slices
• 1/2 cup (1/2-inch thick) celery slices
• 1 (8-ounce) can pineapple tidbits, drained, juice reserved
• 1 tablespoon vinegar
• 2 teaspoons cornstarch
• 1 teaspoon light soy sauce
• 1/8 teaspoon salt
• 2 tablespoons stick butter or margarine
• 1/4 cup sliced green onions
• 1/4 cup Equal® Spoonful*

Procedures:

1. Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside.
2. Add enough water to reserved pineapple juice to make 1/2 cup liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in medium saucepan until liquid thickens, stirring frequently.
3. Add butter, drained pineapple, and onions. Continue stirring until all ingredients are heated. Add drained carrots and celery. Cook about 2 minutes. Stir in Equal®.

Makes 6 servings.

Diabetic Recipe: Zucchini-Cauliflower Toss

Zucchini-Cauliflower Toss

Ingredients:

• 1/2 cup water
• 1/4 cup vinegar
• 1 tablespoon cornstarch
• 1 tablespoon olive or vegetable oil
• 2 teaspoons prepared mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon celery seed
• 1/8 teaspoon freshly ground pepper
• 2 packets Equal® or 3/4 teaspoon Equal® for Recipes
• 3 cups cauliflower slices
• 2 cups halved and thinly sliced zucchini
• 1 red bell pepper, cut in thin strips
• 2 green onions, sliced

Cooking Procedures:

1. In a small saucepan combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal® sweetener.
2. In a large bowl combine vegetables; toss with dressing. Cover and chill 2 to 24 hours or till serving time, stirring occasionally.

Makes 6 servings.

Diabetic Recipe: Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Ingredients:

• 1 1/2 pounds Yukon gold potatoes or other potatoes, quartered
• 2 teaspoons bottled minced roasted garlic*
• 1/4 cup light dairy sour cream
• 2 to 4 tablespoons fat-free milk
• 2 teaspoons snipped fresh rosemary, thyme, or oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Procedures:

1. In a covered large saucepan cook potatoes in a small amount of boiling water for 20 to 25 minutes or until tender. Drain in a colander; return to saucepan.
2. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, desired herb, salt, and pepper. Beat until light and fluffy.

Makes 4 servings.

Diabetic Recipe: Lemony Asparagus and New Potatoes

Lemony Asparagus and New Potatoes

Ingredients:

• 1 1/2 pounds fresh asparagus spears
• 16 whole tiny new potatoes, unpeeled and cut into quarters
• 4 teaspoons olive oil
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• Fresh thyme sprigs (optional)

Cooking Procedures:

1. Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
2. In a 2-quart saucepan cook the potatoes, covered, in a small amount of lightly salted boiling water for 12 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving bowl.
3. Meanwhile, for dressing, combine the olive oil, shredded lemon peel, salt, and thyme. Add to the vegetables, tossing gently to coat. If desired, garnish with sprigs of thyme. Serve warm.

Makes 8 side-dish servings

Diabetic Recipe: Gingered Carrots

Gingered Carrots

Ingredients:

• 5 to 6 carrots, peeled and cut into 1-inch chunks
• 1/2 teaspoon ground ginger
• 1 teaspoon granulated sugar
• 1/4 cup butter or margarine
• 2 tablespoons chopped fresh parsley

Procedures:

1. In a skillet, cook carrots in a small amount of water until crisp-tender. Drain.
2. Add ginger, sugar and butter or margarine; heat over low until carrots are warm and thoroughly coated with the sauce. Sprinkle with parsley. Serve immediately.

Makes 4 servings.