Mystical Meatballs

Makes 24
Prep 20 min
Cook 2 min

1 1/2 lb (about 32 per lb) raw medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 Tbsp finely chopped fresh dill
1 1/2 Tbsp minced scallion
2 tsp fresh lemon juice
1/4 tsp salt
1/8 tsp hot pepper sauce
1/2 cup finely chopped radishes
24 frozen mini fillo-pastry shells (from two 2.1-oz boxes), thawed
Garnish: reserved shrimp (see Step 2) and fresh dill

Put shrimp with water to cover in a 2-qt saucepan. Bring to a boil, reduce to a simmer, cover and cook 1-2 minutes until shrimp are cooked through. Drain in a colander, cool under running cold water, drain, then pat dry.

Reserve 24 shrimp for garnish; finely chop rest and place in a medium bowl; stir in remaining ingredients except radishes and pastry shells.

No more than 45 minutes before serving: Stir radishes into salad. Fill shells, add garnish and refrigerate.

Posted by Chef at 12:00 AM | Permalink

1 3/4 cups all-purpose flour
2/3 cup sugar plus 1 TBSP
2 tsp baking powder
2 tsp freshly grated lemon peel
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh or unthawed individually quick-frozen blueberries
1 container (8 oz) lemon lowfat yogurt
1 large egg
2 TBSP stick butter or margarine, melted

Heat oven to 375 degrees. Coat an 8 1/2 x 4 1/2 in or 9x5 in nonstick loaf pan with non-stick spray.

In a large bowl, mix flour, 2/3 cup sugar, the baking powder, lemon peel, baking soda and salt. Stir in blueberries.

In a medium bowl, whisk yogurt, egg and butter. Ad to flour mixture; stir until moistened (batter is thick). Spoon into prepared pan; sprinkle with remaining 1 Tbsp sugar.

Bake 50 minutes or until browned and a toothpick inserted in center comes out clean. Cool 5 minutes, invert on a wire rack, turn top side up and cool completely.

Per serving: 201 cal, 4 g pro, 39 g car, 1 g fiber, 3 g fat (2 g sat), 28 mg chol, 321 mg sod

Posted by Chef at 12:00 AM | Permalink

Serves 6

1 lb lean ground beef
2 15.5-oz can pinto beans, drained & rinsed
2 10-oz can rotel
2.5 Tbsp chili powder
1 tsp cumin
8 (6-inch) soft corn tortillas
6 oz (1 1/2 cup) shredded Cheddar cheese
1 cup sour cream (opt)

Brown ground beef in medium nonstick skillet over medium-high heat for 2-4 minutes, stirring frequently. Remove beef from skillet; drain on paper towels.

Wipe skillet dry with paper towels. Return beef to skillet; stir in beans, tomatoes, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer 10 minutes.

Meanwhile, heat tortillas as directed on package.

To serve, sprinkle cheese evenly over tortillas. Top each with beef mixture and sour cream; fold tortillas in half.

Posted by Chef at 12:00 AM | Permalink

4 servings

4 beef cube steaks (about 1 lb)
1 tsp garlic-pepper blend
1 1/3 cups water
2 Tbsp margarine or butter
1/2 cup milk
1 1/3 cups mashed potato flakes
1 cup beef broth
1/4 cup water
1 Tbsp cornstarch

Sprinkle both sides of each cube steak with garlic-pepper blend. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Ad steaks; cook 6-8 minutes turning once.

Meanwhile, in medium saucepan, combine 1 1/3 cups water and margarine. Bring to a boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are of desired consistency.

Remove steaks from skillet; cover to keep warm. In same skillet, combine broth, 1/4 cup water and cornstarch; cook until bubbly and thickened, stirring constantly. Serve gravy over steaks and potatoes.

300 calories, 11 g fat

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1 tsp. vegetable oil
1/2 med. red bell pepper in 2" strips
1 pkg (3 oz) Oriental flavor Ramen noodles
2 scallions, sliced
4 oz. diced ham steak or diced cooked chicken
11/4 cup water
3 cups finely shredded green cabbage

Heat oil in 5 qt. pot. Add meat & pepper strips and cook about 5 minutes. Remove with slotted spoon.

Add water, seasoning pack and cabbage.

Break noodles in half and put on top of cabbage. Cover. Reduce heat to low and cook 6 minutes (until noodles are tender).

Add onions & meat mixture. Cook 2 more minutes.

Posted by Chef at 12:00 AM | Permalink

Prep: 12 min
Cook: 35 min

1/4 cup flour
2 Tbsp curry powder
1 tsp salt
3/4 tsp pepper
6 boned, skinned chicken thighs (1 1/2 lb), fat trimmed, cut crosswise in thirds
1 can (14 oz) light coconut milk
2/3 cup sweetened shredded coconut
1 Tbsp oil
1 1/4 cups uncooked parboiled (converted) white rice
2 cups shredded carrots
1/4 cup golden raisins

Mix flour, curry powder, salt and pepper in a large, sturdy plastic food bag. Add chicken; toss to coat.

Shake can of coconut milk vigorously; pour into a 4-cup measure. Add water to equal 3 cups.

Stir coconut in a deep, large nonstick skillet over medium heat 3 minutes or until golden. Transfer to a small bowl.

Wipe skillet with a paper towel. Add 1/2 Tbsp oil and heat over medium-high heat. Add half the chicken and, turning once, cook 3 to 4 minutes until golden brown. Transfer to a bowl. Repeat with remaining oil and chicken (save flour mixture remaining in bag); return other half of chicken and any juices to skillet.

Whisk flour mixture in bag into coconut-milk mixture. Add to skillet along with the rice, carrots, raisins and all but 2 Tbsp toasted coconut. Stir to mix well.

Bring to a boil, reduce heat, cover and simmer, stirring 2 or 3 times, 20-25 minutes or until rice is tender and liquid absorbed. Sprinkle with reserved coconut.

Serves 4. Per serving: 595 cal, 41 g pro, 72 g car, 5 g fiber, 16 g fat (5 g sat fat), 141 mg chol, 780 mg sod

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Serves 4

Prep & Cook: About 30 min

12 oz linguini pasta
1 lb raw medium shrimp, peeled and deveined

SAUCE
1/3 cup reduced-sodium soy sauce
1/4 cup fresh lime juice
3 Tbsp sugar
2 Tbsp oil
1 Tbsp grated peeled fresh ginger
1 tsp minced garlic
1/2 tsp crushed red pepper
1 English (hothouse) cucumber, halved lengthwise, sliced thin crosswise (3 cups)
Garnish thinly sliced scallions and radishes

Bring a large pot of lightly salted water to a boil. Stir in pasta, return to a boil and cook, stirring often, until nearly firm-tender, about 7 minutes.

Add shrimp and, stirring often, cook 2 to 3 minutes until cooked through. Drain in a colander.

Put Sauce ingredients in same pot; stir to mix. Bring to a boil over medium heat, reduce heat to low and simmer 2 minutes.

Remove pot from heat; add linguine, shrimp and cucumber. Toss to mix and coat. Pour into serving bowl; add garnish.

Per serving: 540 cal, 32 g pro, 80 g car, 3 g fiber, 10 g fat (1 g sat fat), 140 mg chol, 1225 mg sod

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Serves 4
Prep: 15 minutes
Cook: 12 minutes

12 oz bow-tie pasta
1 bag (16 oz) frozen baby corn-and-bean blend
1 lb medium shrimp, peeled and deveined
1 1/4 cups bottled Alfredo sauce
1 jar (7 oz) roasted red peppers, drained, cut in large dice

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs, adding frozen vegetables 4 minutes before pasta is done.
2. Meanwhile coat a large nonstick skillet with nonstick spray and heat over medium-high heat. Add shrimp; saute 2-3 minutes just until cooked through. Transfer to a plate.
3. Add Alfredo sauce and 1/2 cup water to skillet. Stir to mix. Bring to a boil, reduce heat and simmer, stirring occasionally, until slightly thickened. Add shrimp and diced peppers and cook 1 minute or until heated through.
4. Drain pasta and vegetables; transfer to a large serving bowl. Add shrimp and sauce; toss to mix and coat.
Per serving: 630 cal, 36 g pro, 86 g car, 5 g fiber, 15 g fat (8 g sat fat), 190 mg chol, 998 mg sod

Posted by Chef at 12:00 AM | Permalink

Prep Time - 10 min
Cook Time - 1 min

3/4 teaspoon ground cumin
1/4 cup lime juice
2 tablespoons vegetable oil
1 tablespoon jalapeño, seeded and chopped
1/2 teaspoon salt
1 can (15-oz.) black beans, drained and rinsed
1 can (11-oz.) whole kernel corn, drained
1/2 cup diced seeded green bell pepper
1/2 cup diced seeded red bell pepper
1/2 cup diced peeled onion
1/4 cup chopped fresh cilantro

In a small skillet over low heat, brown cumin until fragrant, about 1 minute; remove from heat. Add lime juice, oil, jalapeno and salt; whisk to blend. Set aside.

In a large bowl, combine black beans, corn, green pepper, red pepper, onion and cilantro. Add lime dressing to bean mixture and toss to coat evenly. Serve immediately or refrigerate.

Makes 6 Servings

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Prep Time: 17 min
Cook Time: 10 min

1/2 chopped and peeled onion
1 celery stalk, chopped
1/2 green bell pepper, seeded and chopped
2 tablespoons vegetable oil
20 ounces firm tofu, drained
1 egg, beaten
2 tablespoons whole wheat flour
2 tablespoons soy sauce
2 teaspoons curry
1/4 cup wheat germ
1/4 cup cornmeal
1/4 cup sesame seed

Preheat oven to 350°F.
Combine onion, celery and green bell pepper; sauté in oil until soft, about 5 minutes. Drain tofu in a colander, then mash with a fork and mix in beaten egg, whole wheat flour and soy sauce.
Add cooked vegetables and curry. Form into patties and coat in wheat germ, cornmeal and sesame seeds. Transfer to a lightly greased baking sheet and bake for 10 minutes.

Makes 8 servings

Posted by Chef at 12:00 AM | Permalink

Prep Time - 10 mins
Cook Time - 5 mins
Stand Time - 15 mins

1 package tofu (12 oz.), cut in 1-inch cubes
1 yellow squash, cut in 1-inch cubes
1 onion, cut in 1-inch cubes
2 carrots, sliced ½-inch thick
6 cherry tomatoes
1 green bell pepper, seeded and cut in 1-inch pieces
1 red bell pepper, seeded and cut in 1-inch pieces
6 mushrooms
3/4 cup soy sauce
1/4 cup water
3 tablespoons honey
1/2 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme
1 clove garlic

Combine tofu, squash, onion, carrots, tomatoes, green pepper, red pepper and mushroom in a medium bowl.

Combine soy sauce, water, honey, basil, oregano, thyme and garlic in a large bowl. Place the cut vegetables in the marinade, stirring to coat; let sit 15 minutes.

Thread tofu and vegetables onto bamboo skewers and grill about 5 minutes, or until browned. Use remaining marinade to baste while cooking.

Makes 6 Servings

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Prep time: 15 mins
Cook time: 17 mins

8 baby carrots
8 baby turnips, ends trimmed
8 baby pattypan squash
8 pearl onions, trimmed
2 tablespoons olive oil
1 pinch salt
1 pinch ground black pepper

Preheat grill. If using bamboo skewers, soak in water for 30 minutes.

Wash carrots and trim green tops to 1 inch. Place in a bowl with turnips, squash and onions. Drizzle with olive oil. Toss gently until evenly coated. Skewer vegetables. Season to taste with salt and pepper.

Lightly oil grill. Place skewers on grill and cook until tender, turning occasionally, 17 to 20 minutes.

Makes 4 servings.

Posted by Chef at 12:00 AM | Permalink

1 pound sirloin steak
1 medium green or red pepper
2 tablespoons oil
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
12 large mushrooms
1 tablespoon each lemon juice and water
1 teaspoon honey
1/4 teaspoon pepper
Salt to taste

Trim fat, and cut steak into 1 inch cubes. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl. Add beef, pepper and mushrooms, which have been cut into chunks., turning to coat. Thread onto skewers, alternating. Grill for 9-12 minutes, turning occasionally

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medium size shelled and deveined shrimp
Bell pepper cut into 1 inch squares
cocktail onions
fresh scallops
halibut cut into 1 inch cubes
melted butter

Intermix the ingredients and place on long skewers. Coat with melted butter and place on preheated and hot grill. Turn frequently, painting with melted butter occasionally. Remove from grill when the shrimp have turned pink on all sides and halibut is a uniform opaque white color.

Posted by Chef at 12:00 AM | Permalink

Prep & Cook: 35 min
Bake: 35 min

1 box (12 oz) large pasta shells
2 1/4 cups bottled marinara sauce
4 cups diced cooked chicken breast (from 4 medium breast halves)
3/4 cup Parmesan cheese
1/2 cup chopped parsley leaves
1/4 tsp each salt and pepper

Heat oven to 400 deg. Grease a 13 x 9 in baking dish.

Cook shells as package directs. Drain and cool under gently running water. Select the 20 best-looking shells; reserve others for another use.

Meanwhile, put 1 cup marinara sauce in prepared baking dish; coat bottom evenly.

Combine chicken, cheese, parsley, salt and pepper; stuff into shells. Arrange on sauce in dish; drizzle with remaining 1 1/4 cups sauce. Cover snugly with foil.

Bake 30-35 minutes or until hot and bubbly.

Serves 5. Per serving - 483 cal, 12 g fat (4 g saturated)

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Prep & Cook: 12 min
Cool: 30 min
Freeze: 24 hours

1 box (8.8 oz) dark-chocolate thin mints (such as After Eight)
1 1/4 cups heavy (whipping) cream
1 6-oz ready-to-fill chocolate crumb crust
25 large marshmallows
1/4 cup each white creme de cacao and green creme de menthe
Garnish: whipped cream, thin mints and mint sprigs

Reserve 4 thin mints for garnish. Put remaining 26 mints in a small saucepan; add 2 Tbsp cream. Stir over medium-low heat 1-2 minutes until melted and smooth. Or microwave in a 4-cup glass measure about 1 minute. Pour into crumb crust and place in freezer to cool until firm, about 30 minutes.

Put marshmallows and creme de cacao in a medium saucepan over medium-low heat. Stir with a whisk 4-5 minutes until melted and smooth. Whisk in creme de menthe; place in freezer to cool about 10 minutes.

Put remaining cream in a large, deep bowl. Beat with mixer until stiff peaks form when beaters are lifted. Whisk cooled liqueur mixture to recombine, then fold into the cream until well blended. Pour over thin-mint layer. Cover and freeze at least 24 hours.

Before serving, garnish with thin mints, whipped cream and mint springs. To make clean cuts, dip a long, sharp knife in hot water between cuts.

Serves 8
Per serving: 478 calories, 23 g fat (12 g saturated)

Posted by Chef at 12:00 AM | Permalink

Prep: 15 min
Cook: 12 min

12 oz fettuccine pasta
2 cups frozen green peas
2 tsp minced garlic
5 cups coarsely chopped fresh spinach leaves (5 oz)
1 1/4 cups bottled Alfredo sauce
1/3 cup 1% lowfat milk
1 pt cherry or grape tomatoes, cut in half

Cook pasta as package directs. Put frozen peas in a colander, set in sink.

While pasta cooks, coat a large skillet with nonstick spray. Heat over medium-low heat; add garlic and cook 1 minute or until soft. Stir in spinach; cook until wilted. Stir in Alfredo sauce and milk. Cook 1-2 minutes to heat.

Drain pasta over peas in colander. Transfer to a large serving bowl and add sauce and tomatoes; toss to mix and coat.

Serves 4
Per serving: 525 cal, 13 g fat (8 g saturated)

Posted by Chef at 12:00 AM | Permalink

Prep: 15 min
Cook: 12 min

12 oz linguine pasta
1/2 cup dry white wine or chicken broth
1 small onion, finely chopped
2 Tbsp minced garlic
2 cans (6.5 oz each) chopped clams, drained; juice reserved
1 cup chicken broth
3/4 cup chopped fresh parsley
2 tsp freshly grated lemon peel
juice from 1 medium lemon
1/2 tsp salt
1/8 tsp pepper

Cook pasta as package directs.

While pasta cooks, put wine, onion and garlic in a large saucepan over medium heat and bring to a simmer. Cover and cook 5 minutes or until onion is soft.

Add reserved clam juice and chicken broth. Bring to a simmer and cook uncovered 3-5 minutes for flavors to blend. Stir in clams; heat through.

Drain pasta, return to pot. Add clam sauce and remaining ingredients; toss to mix and coat.

Serves 4
Per serving: 439 calories; 3 g fat (0 g saturated)

Posted by Chef at 12:00 AM | Permalink

Prep: 20 min
Bake: 40 min

1 lb lean ground turkey
2 tsp ground cumin
1 jar (16 oz) salsa
1 cup chopped fresh tomato
1 can (4 oz) chopped green chilis
1 cup frozen corn kernels
3 flour tortillas (8-in)
1 pkg (8 oz) light 4-cheese Mexican blend
Toppings: reduced-fat sour cream and chopped tomato; cilantro

Heat oven to 350 deg. Coat a 9-10-in deep-dish pie plate or a round 2 1/2-3 qt casserole with nonstick cooking spray.

Put turkey into a nonstick skillet over medium high heat. Sprinkle with cumin and cook about 5 minutes, stirring to break up clumps, until meat is no longer pink.

Stir in salsa, tomato, chiles and corn. Bring to a simmer and cook about 10 minutes to develop flavors.

Put 1 tortilla in bottom of prepared pie plate. Spread with 1/2 the meat mixture, then sprinkle with 1/3 the cheese. Repeat layers using 1/2 the remaining cheese. Top with remaining tortilla; cover with foil.

Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes longer or until cheese melts. Let cool 5-10 min before cutting in wedges.

Serve with toppings; garnish with cilantro.

Serves 6-8
Per serving: 240 calories, 10 g fat (4 g saturated)

Posted by Chef at 12:00 AM | Permalink

Serves 8
Active: 5 min/Total: 8 min

(Step 2 can be prepared up to 8 hours ahead. Refrigerate tightly covered.)

2 1/2 Tbsp butter
3 1/2 Tbsp hot pepper sauce
1 tsp minced garlic
24 peeled, deveined extra large shrimp, tails left on (about 1 lb)
4 ribs celery, cut in sticks
Garnish: lime wedges

Heat broiler. Line a rimmed baking sheet with foil; coat with nonstick spray.

Melt butter in small bowl in microwave or small saucepan. Remove from heat; stir in pepper sauce and garlic. Place shrimp on prepared baking sheet; drizzle and toss with 3 Tbsp butter mixture.

Broil, turning once, 2 1/2 minutes or until shrimp are just cooked through. Toss with remaining sauce. Arrange on platter; serve with celery. Garnish with lime wedges.

Per serving: 97 cal, 12 g pro, 1 g car, 0 g fiber, 5 g fat

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1 pouch (3 oz) light tuna in water
1 (4 oz) pkg cream cheese, grated
1/4 lb smoked Gouda cheese, grated
4 slices bread
2 slices tomato
4 slices bacon, crisply cooked
butter

In a food processor, blend cream cheese and smoked Gouda. Stir tuna and cheese mixture together until blended well. Divide tuna mixture and spread on 2 slices of bread. Put one slice of tomato and two slices of bacon on tuna mixture, and cover with second slice of bread. Butter outside of bread. Grill until golden brown on both sides. Makes 2 servings.

Posted by Chef at 12:00 AM | Permalink

Prep & Cook: 27 min

1 lb penne or rotini pasta
1 bunch (1 1/4 lb) broccoli, cut bite-size
3 Tbsp stick butter
4 boneless skinless chicken thighs (1 lb, 2 oz), cut into 1 in pieces
2 cloves garlic, thinly sliced
3 Tbsp flour
2 cups milk
1/4 tsp ground nutmeg
1/3 cup grated Parmesan cheese
1 tsp freshly ground pepper

Cook pasta as package directs, adding broccoli the last 5 minutes of cooking time.

Melt 1 Tbsp butter in large nonstick skillet over medium-high heat. Add chicken and garlic; cook 2 minutes. Remove to a bowl.

Melt remaining butter, add flour and cook, stirring, 1 minute. Whisk in milk and nutmeg. Bring to a gentle boil; stir 3-4 minutes until thickened. Stir in chicken.

Reserve 3/4 cup cooking water; drain pasta. Return to pot; add reserved water, the sauce, cheese and pepper. Toss to mix.

Serves 6
Per serving: 487 calories, 11 g fat (3 g saturated)

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8 - 10 apples
1/2 c water
3/4 c brown sugar
1/4 t cinnamon

Peel, quarter and core apples. Process through slicing blade of food processor. Put water in slow cooker and add sliced apples. Slow cook on low for 6 - 8 hours. Stir. Add brown sugar and cinnamon and slow cook 1/2 hour longer.

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1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter
4 cups thinly sliced, peeled apples
1/4 cup orange juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt

Preheat oven to 350 degrees F. Lightly grease a 8-9 inch pan.

Mound sliced apples in pie plate. Sprinkle with orange juice.

In a medium mixing bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well, then cut in butter or margarine until mixture is crumbly. Scatter over apples.

Place pie in preheated oven and bake 40-45 minutes. Serve warm.

Posted by Chef at 12:00 AM | Permalink

1/4 cup bulgur (cracked wheat)
1 cup water
3/4 cup pine nuts
1 cup finely chopped Mint leaves
2 cups finely chopped Parsley
8 small Tomatoes, chopped
1/4 cup peeled, seeded and chopped cucumber
1/4 cup finely chopped Scallions (spring onions)
2 tablespoons lemon juice
2 Garlic Cloves, finely chopped
1/4 cup olive oil

Preheat oven to 350 degrees.

Soak cracked wheat in the water for twenty minutes. Place pine nuts on a baking sheet and toast in oven for 5 minutes. Remove from oven and allow to cool.

Place Mint, Parsley, Tomatoes, cucumber and Scallions in a large bowl. In a separate bowl combine the lemon juice, Salt and garlic. Slowly whisk in the oil. Stir in pepper. Add cracked wheat and pine nuts to Parsley mixture. Pour on the dressing and toss well.

The dressing and parsley mixtures can be prepared up to 3 hours ahead and combined just before serving.

Posted by Chef at 12:00 AM | Permalink

1 cup orange juice
1 cup fat-free plain yogurt
1 frozen banana
1 cup frozen strawberries or raspberries
6 packets Equal sweetener

Peel and cut banana into large chunks. Place in plastic freezer bag, seal and freeze at least 5 to 6 hours or overnight.

Place all ingredients in blender or food processor. Blend until smooth.

Makes 2 servings.

Per serving: 202 cal, 8 g protein, 45 g carbo, 0 g fat, 3 mg chol, 78 mg sodium.

Posted by Chef at 12:00 AM | Permalink

1 can (13.5) oz. salmon drained and de-boned
1 (8 oz.) cream cheese, softened
1 T lemon juice
1 tsp liquid smoke
1/2 tsp Worcestershire sauce
1/4 tsp salt
1 T finely chopped green onions
2 tsp horseradish mustard
1 drop red food coloring (optional, enhances the color of salmon)
1/2 cup chopped nuts

Garnish
1/2 cup chopped nuts
1/4 cup chopped parsley

Mix thoroughly the cream cheese, lemon juice, liquid smoke, Worcestershire sauce, salt and mustard. Blend in the red food coloring and stir thoroughly until nice and smooth in color. Stir in grated onion and chopped nuts. In a separate bowl, thoroughly mash up the drained and de-boned salmon. Finally fold the salmon into the other well-blended ingredients. Chill at least one hour before serving with your favorite crackers.

Posted by Chef at 12:00 AM | Permalink

8 oz cooked salmon
1 (8 oz.) package cream cheese with chives and onions
1 T lemon juice
2 tsp prepared horseradish
few dashes bottle hot pepper sauce

Flake the salmon and set aside. Blend the remaining ingredients in a blender or food processor until well-mixed. Add salmon. Cover and process until well mixed. Serve with crackers or rye bread toast.

Posted by Chef at 12:00 AM | Permalink

3 eggs
1 1/2 cups sugar
1 cup oil
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 cups apple slices, peeled
1 cup dates, chopped
1 cup pecans, chopped

In a large mixing bowl, beat eggs, then add sugar, oil and vanilla. Beat. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Then add to the egg mixture all at once. Mix well. Add apples, pecans and dates. Blend well. Pour into a greased 11x7x2 baking pan. Bake at 375 degrees for 55 minutes or until cake tests done when a toothpick is inserted in a center.

12 servings

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1 cup cornmeal or all-purpose flour, for rolling dough
1 4-inch ball of prepared dough, at room temperature
2 tablespoons olive oil
1 1/2 cups fresh spinach, lightly packed
2 medium tomatoes, diced
1 cup sharp Cheddar cheese, grated
2 eggs, at room temperature
5 strips bacon, cooked and crumbled
salt and freshly ground pepper to taste

Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll out gently into either a 12-inch rectangle or circle (1/4-inch thick). Brush both sides with olive oil and set aside until ready to grill.

If you are grilling on a charcoal grill, set coals on one side of the grill.

Place dough directly on the cooking grate over medium heat for 1-3 minutes, until the crust is well marked and browned. Flip dough and and spread spinach evenly over cooked side of crust. Create a rim around the outer edge of the pizza with the tomato (this will keep the eggs from sliding off the pizza.) Sprinkle cheese over the spinach. Crack 2 eggs directly in the center of the pizza and top with crumbled bacon. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for about 10-15 minutes, or until the eggs are cooked like traditional sunny-side up eggs and the bottom of crust is well browned.

Season with salt and pepper and serve immediately.

Posted by Chef at 12:00 AM | Permalink

1 4-inch ball of prepared Dough, at room temperature
2 tablespoons olive oil
1/4 cup Hoisin sauce (available in the Asian section of most grocery stores)
2 grilled skinless, boneless chicken breasts, diced, or equivalent amount of store-bought BBQ chicken, or any left-over chicken,
4 scallions, finely sliced
2/3 cup cilantro leaves, lightly-packed, stems removed before measuring
1/2 red bell pepper, seeds and membranes discarded, sliced into paper-thin strips
1 cup mozzarella, grated
salt and freshly ground pepper to taste

Sprinkle your rolling surface with a handful of flour or cornmeal. Place dough directly in the middle of the surface. Roll out the dough gently into either a 12-inch rectangle or circle (1/4-inch thick.) Brush both sides with olive oil and set aside until ready to grill.

Place dough in the center of the cooking grate, directly over the heat for 1-3 minutes, until the crust is well marked and browned. Flip dough and spread Hoisin sauce evenly over cooked side of crust. Spread chicken, scallions, cilantro and bell pepper evenly over crust. Sprinkle cheese over top. Move to Indirect heat (for charcoal: the side of charcoal grill that has no coals; for gas: turn off burner directly under pizza). Cover grill and cook for 5-10 minutes, or until bottom is well browned, and cheese is fully melted.

Remove from grill, season with salt and pepper, and slice. Serve immediately.

Posted by Chef at 12:00 AM | Permalink

Pizza crust
1/4 cup basil pesto
Spinach
1 jar marinated artichoke hearts, drained and chopped coarsely
1 large tomato, sliced
1 cup shredded Monterrey Jack Cheese
Garlic salt to taste

Heat coals or gas grill for direct heat (or oven at 350 degrees). Grill pizza crusts, top sides down, 4 to 6 inches from medium heat 3 to 5 minutes or until light brown. Remove from grill.

Spread pesto over grilled side of crusts. Sprinkle garlic salt over the top. Top with spinach, artichoke, and sliced tomatoes. Sprinkle with cheese.

Cover and grill about 5 minutes or until cheese is melted.

Posted by Chef at 12:00 AM | Permalink

2 cups black beans
1 small chopped onion
1/2 hot pepper, minced
2 cloves garlic, minced
1 tsp dried oregano
1/2 cup diced red bell pepper
1/2 cup frozen corn
1/2 cup bread crumbs
1/2 tsp cumin
2 tsp chili powder
1/2 cup flour

Sauté the onion, garlic, hot pepper and oregano together with the diced red bell pepper in olive oil (about 1 tbs). Add cumin and chili powder. Mash black beans in bowl. Add corn, bread crumbs, and spice mixture above. Add flour until mixture becomes a dough you can shape into patties. Pan-fry in a pan sprayed with oil. Cook 5-10 minutes per side until browned.

Posted by Chef at 12:00 AM | Permalink

4 frozen BOCA Meatless Original Burgers
1/2 cup fat free sour cream
1/4 medium unpeeled cucumber, chopped (about 1/2 cup)
1 clove garlic, peeled
4 foldable pita breads
2 plum tomatoes, sliced
1 cup shredded lettuce

HEAT burgers as directed on package. MEANWHILE, place sour cream, cucumber and garlic in blender or food processor container; cover. Blend 10 to 30 seconds or until almost smooth.

COVER pita breads evenly with tomatoes and lettuce; drizzle with sour cream sauce. Top each with 1 burger, cut in half. Makes 4 sandwiches.

Posted by Chef at 12:00 AM | Permalink

8 med Carrots, cut diagonally in thin slices
4 Tbsp Apple juice concentrate
1/2 tsp Ground cinnamon
1/8 tsp Ground allspice
2 tsp Grated orange peel
1 1/2 cup water
2 tsp Cornstarch mixed with 3 tablespoons water

Put carrots and remaining ingredients except corn starch mixture in med size saucepan. Bring to a boil, reduce heat and simmer 20 min or until carrots are tender, but not soft. Add cornstarch mixture; cook; stirring constantly, until mixture thickens.

Posted by Chef at 12:00 AM | Permalink

1 teaspoon margarine
1 clove garlic -- minced
1 3/4 cups water
3/4 cup uncooked orzo
1/8 teaspoon salt
1 cup tightly packed chopped fresh spinach
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts -- toasted

Melt margarine in a medium saucepan over medium heat. Add
garlic and saute 1 minute. Add 1-3/4 cups water, orzo, and salt,
and bring to a boil. Reduce heat to medium-low; cook 13 minutes
or until liquid is absorbed. Stir in spinach and remaining
ingredients.

Per serving: Cal 321 (23% from fat) / Prot 12.8g / Fat 8.1g
(Sat 2g, Mono 2.7g, Poly 2.6g) / Carb 50.3g / Fiber 2.7g / Chol
4mg / Iron 3.9mg / Sodium 289mg / Calcium 114mg

Yield: 2 1-cup servings

Posted by Chef at 12:00 AM | Permalink

Prep Time: 20 minutes
Cooking Time: 15 minutes

1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pork tenderloin (about 1 pound), cut into 1/4-inch strips
1 medium yellow onion, cut into 8 wedges
2 cloves garlic, minced
3 cups broccoli flowerets
1 medium red bell pepper, cut into squares (about 1 cup)
1/2 cup cashews or peanuts (optional)
1 1/2 cups white rice, cooked

In a small bowl, combine broth, soy sauce, and cornstarch. Mix well. Set aside. Heat a wok or large nonstick skillet over high heat.

Add oil to wok; heat until hot but not smoking. Add pork to wok; cook, stirring constantly, until no longer pink, about 5 minutes. Transfer pork to a paper towel-lined plate.

Add onion and garlic to wok; cook, stirring constantly, for 2 minutes. Add broccoli and bell pepper; cook, stirring constantly, until crisp-tender, about 2 minutes.

Add pork to wok. Give the broth mixture a good stir and add to wok. Cook, stirring, until pork is heated through and sauce thickens, about 5 minutes. Stir in cashews. Place rice on individual serving plates. Spoon pork mixture over rice. Serve immediately.

Serves 6. Per serving: 427 Cal.; 25g Protein; 13g Fat; 52g Carb.; 537mg Sodium; 50mg Chol.; 3g Fiber

Posted by Chef at 12:00 AM | Permalink

For the Cookies:
1 cup sugar
1/2 cup butter, plus extra to grease the baking sheet
2 teaspoons vanilla extract
4 egg whites
1 cup all-purpose flour

For the Fortunes:
paper or vellum for 16 fortunes
non-toxic ink

Preparation Time: 45 minutes plus standing
Baking Time: 8-12 minutes per cookie
Makes 16 cookies

Writing the Fortunes:
1. Cut paper or vellum into 5 x 1/2-inch strips. Write or type desired messages onto the paper.

Making the Cookies:
1. Preheat oven to 350°F. Grease the center of a baking sheet well.

2. In a medium bowl, cream together sugar and butter until fluffy; add vanilla.

3. In a small bowl, using a wire whisk, whisk egg whites until light and frothy. Add egg whites to sugar and butter mixture; whisk until smooth. Beat in flour. Let batter sit for 10 minutes.

4. Spoon about 1 tablespoon batter onto the baking sheet. Using a thin spatula, spread the batter into a 5-inch diameter round, making sure to keep edges neat.

5. Bake until golden around edges, about 8 minutes. With a spatula, gently lift the cookie from the baking sheet. (It will be hot.) Working quickly, fold the cookie in half.

6. Bend pointed edges of cookie toward each other; hang on the rim of a bowl to cool. Thread fortune into cookie; repeat with remaining batter.

Posted by Chef at 12:00 AM | Permalink

2 bell peppers (red, yellow or green), cut into 1-inch pieces
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
2 tsp. oil
1 can (15 oz.) black beans, drained
1 can (15 oz.) chili beans in sauce
1 can (15 oz.) tomato sauce
1 can (14-1/2 oz.) diced tomatoes
1 pkg (12 oz.) frozen BOCA Meatless Ground Burger
1 can (4 oz.) chopped green chilies, drained
1 Tbsp. chili powder
1/2 tsp. ground cumin

COOK and stir peppers, onion and garlic in oil in large saucepan on medium-high heat 3 minutes.

ADD remaining ingredients. Bring to boil; reduce heat.

SIMMER 30 minutes, stirring occasionally. Serve with chopped tomato, green onion, reduced fat shredded cheese, light sour cream, hot pepper sauce or other favorite toppings, if desired. Makes 8 (1 cup) servings.

Great Spicy Substitute: Substitute 1/4 cup chopped chipotle peppers in adobo sauce for chopped green chilies.

Posted by Chef at 12:00 AM | Permalink

2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 lbs)

Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400°.

Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

Bake in 400 degree oven until no longer pink near bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm.

Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
Serves 4.

Posted by Chef at 12:00 AM | Permalink

2 Tbsp olive oil
1 1/2 lbs frozen shrimp, deveined and fully-cooked
1/2 cup thinly sliced onion
1 can (15 oz) tomato sauce
1 cup chopped green pepper
1/2 cup diced celery
1 1/2 tsp salt
1/4 tsp garlic powder
2 tsp chili powder

Heat oil in large skillet. Add onion to skillet and cook until browned. Stir in tomato sauce, pepper, celery, salt, garlic powder and chili powder. Simmer over low heat uncovered about 10 minutes. Add shrimp and cook for 5 minutes or until shrimp is heated through.

To make ahead: Follow above steps, then remove from heat and cool. Place into 1 1/2-quart casserole that is lined with heavy foil, with enough overlap for a double fold seal. Seal and freeze. When frozen, remove foil pack from casserole and return to freezer. When ready to cook, remove foil from frozen Creole and slip Creole into the casserole in which it was frozen. Cover with foil and bake 1 hour in a preheated 400 degree oven.

Serve over cooked rice or noodles.

Serves 3 to 4.

Posted by Chef at 12:00 AM | Permalink

1 tablespoon olive oil
2 (6 oz) beef tenderloin steaks
salt
pepper
1/4 cup brandy
1 large garlic clove, minced
1 teaspoon multicolored peppercorns, crushed
1/2 teaspoon dried oregano
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream
hot cooked rice
fresh oregano sprigs, for garnish
Heat olive oil in a medium skillet until hot. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 to 7 minutes on each side or until meat thermometer registers 140 degrees (rare), 150 degrees (med. rare), or 160 degrees (medium).
Add brandy to drippings in skillet; bring to a boil, and deglaze pan by scraping particles that cling to bottom. Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half. Remove from heat; Whisk in sour cream, and spoon sauce over steaks. Serve with rice. Garnish, if desired.
Yield: 2 servings.

Posted by Chef at 12:00 AM | Permalink

If you prefer, cook three ounces of fettuccine or linguine to serve under these fancy fish rolls in place of the wild rice. Choose a tomato or spinach pasta for added color and flavor.

2 4-ounce fresh or frozen flounder or sole fillets (1/4 to 1/2 inch thick)
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons chopped almonds
1 tablespoon snipped chives
2 tablespoons margarine or butter, softened
Paprika
1/4 cup dry white wine
1/4 cup shredded carrot
2 teaspoons all-purpose flour
1/8 teaspoon dried tarragon, crushed
Dash salt
Dash white pepper
1/2 cup milk
1 cup hot cooked wild rice
Fresh tarragon (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
2. For stuffing, in a small bowl combine half of the Swiss cheese, the almonds, chives, and 1 tablespoon of the margarine or butter.
3. Spoon half of the stuffing onto one end of each piece of fish. Roll up fish around the stuffing. Place fish, seam side down, in a small baking dish. Sprinkle with paprika. Pour 3 tablespoons of the wine into the dish. Bake, uncovered, in a 375 degree F oven for 15 minutes or until fish flakes easily with a fork.
4. Meanwhile, for sauce, in a small saucepan cook carrot in the remaining margarine or butter for 3 to 4 minutes or until tender. Stir in the flour, tarragon, salt, and white pepper; add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in remaining Swiss cheese and remaining wine.
5. To serve, place fish rolls atop hot cooked wild rice; top with sauce. Garnish with fresh tarragon, if desired. Makes 2 servings.

Posted by Chef at 12:00 AM | Permalink

12 ounces fresh or frozen peeled, deveined shrimp
6 ounces packaged dried plain and/or spinach fettuccine
2 cups sliced fresh mushrooms
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1/4 cup dry white wine
1 tablespoon instant chicken bouillon granules
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 teaspoon cornstarch
1/8 teaspoon pepper
2 medium tomatoes, peeled, seeded, and chopped
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley

1. Thaw shrimp, if frozen. Cut shrimp in half lengthwise, set aside.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown.
4. In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until thickened and bubbly.
5. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes; heat through.
6. Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Toss to mix. Makes 4 main-dish servings.

Posted by Chef at 12:00 AM | Permalink

1/2 cup (1 stick) butter
2 cups graham cracker crumbs
2 cups baking morsels (e.g., combination of chocolate chips, white chocolate, butterscotch chips, etc.)
1 pkg (7 oz.) coconut
1 cup chopped nuts
1 can sweetened condensed milk

Preheat oven to 350 degrees.

In a 9 x 13-inch baking pan, melt butter (takes approx. 5 minutes in preheated oven). Mix the graham crackers into the melted butter in pan. Pat graham cracker mixture into bottom of pan, forming a base. Sprinkle baking morsels of your choice, then nuts, and coconut over top. Drizzle sweetened condensed milk over top of layers, coating well. Bake for 35 minutes. Cool completely on wire rack; cut into bars.

Posted by Chef at 12:00 AM | Permalink

1 lb spinach fettuccini
1-2 Tbsp capers
1 tsp olive oil
3/4 tsp pepper, divided
jar of alfredo sauce
1 cup green peas
4 (4 oz) salmon fillets
1/4 tsp salt

Prepare pasta according to package. Saute peas and capers in hot oil in a large heavy skillet over medium-high heat until peas are tender. Stir in 1/2 tsp pepper. Remove from heat and set aside. Heat alfredo sauce in pot at medium. Add cooked pasta. Add to pea mixture and toss. Keep warm. Sprinkle salmon evenly with remaining 1/4 tsp pepper and salt. Grill salmon, covered with grill lid, over medium-high heat (350-400 F) 4-5 minutes on each side. Serve over fettuccine mixture.

Posted by Chef at 12:00 AM | Permalink

1 lb. sausage
1/2 cup onions, chopped
1/2 cup green pepper, chopped
1 can (4 oz) mushrooms, drained
OR 1 cup fresh mushrooms, sliced
1 can (8 oz) crescent rolls
1/4 cup milk
4 eggs, beaten
1 pkg (8 oz) shredded mozzarella cheese

Brown sausage, drain well. Saute peppers, onions & mushrooms in small amount of drippings until tender. Line 9x12 inch baking pan with crescent rolls, pat into pan. Pour on sausage mixture, add combined egg and milk mixture, sprinkle cheese over top. Bake at 325 degrees for 30 minutes.

Posted by Chef at 12:00 AM | Permalink

Ingredients:

For the Streusel:
1 cup light brown sugar
1 cup chopped apples
1 cup sliced almonds, pecans or walnuts (optional)
1/4 cup all purpose flour
1 tsp ground cinnamon
3 Tbsp butter, melted

For the Cake:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juice

For the Glaze:
1/2 cup confectioners' sugar
2.5 tsp orange juice

Streusel:
Preheat oven to 350 F. Grease a 9- or 10-inch tube pan. To prepare streusel, in a medium bowl, combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter.

Cake:
In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.

Set mixer to low; alternately beat flour mixture and orange juice into egg mixture. Spoon half of butter into tube pan. Sprinkle with half of streusel.

Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern.

Bake for 15 minutes. Remove cake from oven; sprinkle top with remaining streusel. Return cake to the oven; bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack; cool completely.

Glaze:
Combine confectioners' sugar and orange juice. Mix well. Turn cake out onto a serving plate; invert so streusel is on top. Drizzle glaze over cake; serve.

Serves 12

Posted by Chef at 12:00 AM | Permalink

18 frozen dinner rolls
1 cup brown sugar, packed
1 box (3 oz.) butterscotch cook-and-serve pudding mix
1/4 cup granulated sugar
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted

Grease and flour Bundt pan. Place frozen rolls around side and bottom of pan. Mix brown sugar, pudding mix, granulated sugar, cinnamon and pecans. Sprinkle over rolls. Pour melted butter over top. Place, uncovered, on cabinet overnight. Next morning bake in preheated 350 degree oven for 30 minutes.

Posted by Chef at 12:00 AM | Permalink

Prep Time: 5 minutes
Cook time: 15 minutes

Ingredients:

1 medium loaf French bread, unsliced
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated Parmesan cheese

Preheat oven to 375 degrees F. Cut slices down the length of bread loaf at 1-inch intervals, without cutting all the way through.

Rub slices and top of loaf with cut sides of garlic halves. Mince garlic.

Combine butter, garlic, parsley and Parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.

Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.

(For a variation, substitute white Cheddar cheese for the Parmesan and chopped chives for the parsley.)

Serves 4

Posted by Chef at 12:00 AM | Permalink

Prep Time 30 min
Cook Time 5 min

Ingredients:

1 (7-oz) pkg caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9-in) chocolate crumb piecrust
2 (3-oz) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9-oz) pkg chocolate instant pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.

Combine cream cheese, sour cream and milk in a blender. Process until smooth. add pudding mix; process for about 30 seconds longer.

Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

(For a variation, drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping.)

Serves 12

Posted by Chef at 12:00 AM | Permalink

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched, slivered almonds, finely ground
1/2 tsp salt
4 Tbsp (1/2 stick) butter, softened
2/3 cup sugar
1 egg
1/2 tsp vanilla extract
assorted cookies, candies, etc. to put inside bowl

Directions:
Cover the outside of loaf pan with foil. Spray with vegetable cooking spray.

In a medium bowl, combine flour, cocoa powder, almonds and salt. In a large bowl, using an electric mixer set on medium, beat butter, sugar, egg and vanilla until light and fluffy. Add flour mixture; beat until a dough forms, about 2 minutes.

Preheat oven to 350 F. Roll dough out to 1/8-inch thickness. Using a 1 1/2-inch cookie cutter with scalloped edges, cut out shapes.

Cover pan with cutouts, overlapping and pressing them slightly.

Bake cookie bowl until edges are firm, about 15 minutes. Transfer pan to a wire rack and cool completely.

To remove the cookie bowl, carefully lift it off the foil-lined loaf pan. Remove foil.

Arrange candies or other assorted cookies in the cookie bowl. Cover loosely with plastic wrap until ready to serve.

Variations:
Candy dish - fill small cookie bowl with M&Ms

All wrapped up - as a gift, wrap in colorful cellophane paper and tie with ribbon
Ice cream bowl - Bake a few smaller cookie bowls and serve with ice cream for a fun dessert treat
Make a round cookie bowl by overlapping and molding the cookie disks over a round bowl.

Posted by Chef at 12:00 AM | Permalink

Ingredients:
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/8 tsp salt
1 cup (2 sticks) butter or margarine softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
3/4 tsp banana extract, optional
2 squares (2 oz) semisweet chocolate, melted
1 box (16 oz) confectioners' sugar
6 Tbsp water
2 Tbsp powdered egg whites
brown food coloring

Combine flour, cocoa, baking soda and salt; set aside. Using mixer on high, beat butter and sugar until creamy, about 1 minute. Beat in egg and extracts; add chocolate until blended. On low speed, gradually add flour mixture and beat until a stiff dough forms. Divide dough in half; shape into 1-inch thick disks. Wrap each in plastic wrap. Chill until firm, 1 hour.

Preheat oven to 350 degrees F. Grease 2 baking sheets. Roll dough to a 1/4 inch thickness. Using a monkey template, cut out shapes; transfer to baking sheets.

Bake cookies until firm, about 8 minutes. Place sheets on wire racks; cool slightly. Transfer cookies to racks; cool completely.

In a large bowl, with mixer on medium, beat confectioners' sugar, water and powdered egg whites until thick and fluffy. Set aside 1 cup icing; divide remaining among 2 bowls. Using brown food coloring, tint 1 bowl light brown; tint second bowl dark brown.

Place 1/2 cup light brown icing into a pastry bag fitted with a small writing tip; outline cookie with wavy line. Inside wavy line, pipe outline of face. Thin remaining light brown icing with water; fill in outline of face. Let dry completely, about 45 minutes.

Fill a resealable plastic bag with white icing; snip off 1 corner and pipe eyes. Fill pastry bag fitted with a small writing tip with dark brown icing; pipe eyebrows, nose, ears, mouth and dots on white areas for eyes. Let dry, about 30 minutes.

Makes 3 dozen.

Posted by Chef at 12:00 AM | Permalink

Ingredients:
- For Gingerbread:
1 cup light corn syrup
1/2 cup firmly packed brown sugar
1/2 cup vegetable shortening
4 cups all-purpose flour
1 Tbsp ground ginger
1 Tbsp ground cinnamon

- For icing glue:
1 cup confectioners' sugar
1/4 tsp cream of tartar
1 egg white
1/3 cup boiling water

- Extras & recommended decorations:
stiff cardboard
pastry bag with small & medium round tips
prepared vanilla frosting
bite-size frosted wheat cereal
striped Hershey's Kisses
various shapes of pretzels
ice-cream cones

Directions:
- Making the Gingerbread
Preheat oven to 350 F. In a small pan, cook corn syrup, brown sugar and vegetable shortening over medium heat, stirring until smooth.

In a large bowl, combine flour, ginger and cinnamon. Mix well. Add corn syrup mixture, stirring until dough forms. On a lightly floured surface, roll dough out to a 1/2-inch-thick rectangle. Cut shapes (see template below); place 1 inch apart on baking sheets. Bake 10-15 minutes. Place sheets on racks; cool slightly. Trim cookies; cool completely.

- Making the House
For icing glue, in a medium bowl, combine confectioners' sugar, cream of tartar and egg white; add boiling water. Beat until icing holds stiff peaks.

Working with the front and sides of house first, generously apply the icing glue along adjoining sides. (It's best to apply icing with a pastry bag fitted with a medium tip, but you can also use a spatula.) Hold the walls upright while the icing hardens. Repeat with remaining sides.

Once sides are firmly together, liberally apply icing glue to bottom edges. Attach house framework to the cardboard base. Let icing harden.

Next apply roof. For best results, apply the icing glue to top edges of side, front and back walls. Apply icing glue along peak of roof. Gently press roof pieces in place. Allow icing to harden well before decorating.

- Decorating the House:
Using a pastry bag fitted with a small tip, pipe decorations onto house.

Spread cardboard base with frosting and attach frosted cereal or pretzels as a fence while frosting is still moist.

Spread the roof liberally with frosting and attach striped chocolate candies or other sweets as desired. Let icing harden before moving to display area.

Variations; Use colored icing, candy-coated wafers, jelly beans and other candies for a colorful house. For an elaborate house, make graham cracker door and windows, a mini pretzel fence, a nonpareil roof and an ice-cream cone tree.

Posted by Chef at 12:00 AM | Permalink

2 Tbsp mustard
2 Tbsp balsamic vinegar
3 Tbsp lemon juice
2 cloves garlic, minced
1 tsp. paprika
4 6-oz. skinless chicken breasts, halved

George Foreman Grill Instructions:
Mix first 5 ingredients.
Add chicken breast and let it marinate for at least 1/2 hour in the refrigerator.
Preheat the grilling machine for 3-5 minutes.
Place marinated chicken on Grilling Machine and close lid. Let cook for 3-1/2 minutes.
Remove and serve
Serves 4.

Posted by Chef at 12:00 AM | Permalink

Ingredients:
1 1/2 lbs small new red potatoes, scrubbed
1 Tbsp vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

1. Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
2. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil.
3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Variation: Replace parsley with basil leaves and add 1/4 tsp hot red pepper flakes for an Italian twist.

Serves 6

Posted by Chef at 12:00 AM | Permalink

Prep Time 30 minutes

8 oz linguine pasta
1 each small red and yellow bell pepper, quartered lengthwise; cut crosswise in narrow strips
2 small zucchini, quartered lengthwise, then cut crosswise in 1/2-inch thick pieces
4 oz fresh snow peas, stem ends trimmed
3 Tbsp olive oil
12 oz raw large shrimp, peeled and deveined
2 cloves garlic, minced
1 pt grape tomatoes, cut in half lengthwise
2 Tbsp narrow strips fresh basil leaves

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding bell peppers, zucchini and snow peas about 1 minute before pasta will be done. Remove and reserve 3/4 cup cooking water; drain pasta and vegetables well in a colander.

2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and saute until nicely browned on both sides, about 5 minutes. Remove to a large serving bowl.

3. Add garlic to skillet and stir 1 to 2 minutes until golden. Stir in reserved cooking water, then add to bowl with shrimp, along with the pasta and vegetables and tomatoes. Toss to mix and coat; garnish with basil.

Per serving, 414 calories, 23 g fat

Serves 4

Posted by Chef at 12:00 AM | Permalink

Prep Time 10 minutes
Cook Time 15 minutes

Ingredients:
1 (2.5 lb) sirloin steak, 1.5 inches thick
1/2 cup butter or margarine
1/4 cup chopped fresh chopped parsley or 4 tsp dried parsley
1/4 cup minced onion
2 Tbsp Worcestershire sauce
1 tsp freshly ground pepper
1/2 tsp dry mustard

Lightly score edges of steak at 1-inch intervals. Preheat grill or broiler.

Combine butter, parsley, onion, Worcestershire sauce, pepper, and mustard in a small saucepan. Heat, stirring continually, over low heat, until butter melts. Reserve 1/4 of the mixture.

Place steak on grill or broiler pan. Brush steak with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side (for medium).

Place steak on a serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.

Posted by Chef at 12:00 AM | Permalink

1 Tbsp coarsely cracked black pepper
1 2.25-lb boneless rib roast or tenderloin
1/4 cup fresh flat-leaf parsley
1 Tbsp fresh chives
1 Tbsp fresh tarragon leaves
1 tsp dried thyme

Preheat oven to 425 degrees F. Rub the pepper evenly over beef, pressing gently so pepper adheres.

Place the herbs in a large measuring cup and chop using kitchen shears.

On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.

Loosely tie the beef at 2-inch intervals with kitchen twine. (Do not tie the beef too tightly with twine or the flavorful meat juices might escape.) Place beef on roasting rack.

Roast until an instant-read meat thermometer registers 155 F for medium, about 30 minutes (or 170 for well-done). Let stand for 5 minutes; carve into thin slices.

Serves 6

Posted by Chef at 12:00 AM | Permalink

Baking Time: 8 minutes

Ingredients:
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg
2 Tbsp milk
1/2 tsp vanilla extract
1/4 tsp almond extract
2 cups butterscotch chips, melted
1/4 cup semisweet chocolate chips, melted
chocolate sprinkles

In a medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, using an electric mixer set on high, beat sugar and butter until light and fluffy. Beat in egg, milk and extracts.

With mixer on medium, gradually beat flour mixture into butter mixture until a soft dough forms, about 2 minutes. Form dough into a ball; wrap in plastic wrap. Chill dough until firm, about 30 minutes

Preheat oven to 375 degrees F. Lightly grease 2 baking sheets. On a lightly floured surface, roll dough to a 1/4-inch thickness. Using the lion cutter, cut out shapes. Transfer to prepared baking sheets. Bake until lightly browned, about 8 minutes. Place sheets on wire racks; cool slightly. Transfer cookies to racks; cool completely.

Spread melted butterscotch over tops of cookies, leaving face area plain.

Fill a resealable plastic bag with 1/4 cup melted butterscotch. Snip off 1 corner and pipe a tail along center of body.

Using tweezers, place chocolate sprinkles onto butterscotch around the fact to form mane and end of tail. Fill another plastic bag with melted chocolate chips, snip off 1 corner and pipe on face. Let cookies stand until set, about 1 hour.

Makes 4 dozen

Posted by Chef at 12:00 AM | Permalink

Ingredients:
4 lamb chops, shoulder or loin
2 tsp fresh chopped rosemary (or 1/2 tsp dried)
ground black pepper to taste

Foreman Grill Directions:
Coat chops with rosemary and pepper.

Preheat the grilling machine for 3-5 minutes

Close lid and cook for 5 minutes for medium (a hint of pink in the middle) and 7 minutes for well done.

Serve immediately.

Serves 4

Posted by Chef at 12:00 AM | Permalink

Cut corn from 2 ears; stir in an equal amount of rinsed canned black beans, 1 tsp minced jalapeno pepper, and 2 Tbsp each lime juice and olive oil. Serve with chips.

Posted by Chef at 12:00 AM | Permalink

4 Tbsp soy sauce
2 cloves garlic, minced
2 tsp honey
4-6 oz. strip steaks

Foreman Grill Directions:
Combine the first 3 ingredients
Marinate the strip steak in the mixture for approximately one hour in the refrigerator.

Preheat the Grilling Machine for 3-5 minutes

Place the marinated strip steak onto the preheated grill. Close the lid.

Grill for 3 minutes, open grill, add the rest of the marinade sauce to the top of the steaks. Close the lid.

Grill for 1 minute, then serve on a bed of rice.

Serves 4

Posted by Chef at 12:00 AM | Permalink

Prep Time: 10 min
Cook Time: 1 hour

Ingredients:
1 (2-lb) bottom round or rump roast, trimmed
juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled, quartered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 tsp dry mustard
1 tsp dried thyme
2 cups tomato juice

Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees F.

Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions, carrots and potatoes around beef. Top with celery and bell pepper.

Sprinkle beef with garlic, mustard, and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender. (To reduce cooking time to 45 minutes, cut the uncooked beef into 1/2-inch thick slices. Arrange slices, slightly overlapping, in the oven cooking bag.)

Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on a serving platter.

Serves 4

Posted by Chef at 12:00 AM | Permalink

2 tsp olive oil or red wine (optional)
2 small onions, diced
2 cloves garlic, minced
2 small tomatoes, chopped
2 Tbsp fresh basil or 1/2 tsp dried, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp ground pepper
1 Tbsp lemon juice
1 lb fillet of sole (or any white fish fillet)

Foreman Grill Directions:
Preheat the grilling machine for 3-5 minutes

Saute the onion and garlic in oil or wine for 2 minutes, stirring occasionally.

Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on top, add the lemon juice and remaining herbs.

Cover and let cook for 2-3 minutes.

Lift the fish and the vegetables onto a plate. If any juices have dripped into the Drip Tray, use as a sauce to pour on top of the fillet.

Serve wth fresh bread or rice.

Posted by Chef at 12:00 AM | Permalink

Ingredients:

- For the Base:
1 large head of cabbage

- For the Bouquet:
1 bunch radishes
1 yellow bell pepper
1 orange bell pepper
5 medium carrots
2 bunches green onions
2 cups broccoli florets
2 cups cauliflower florets
1 cucumber, sliced into rounds
1 pint cherry tomatoes
5 stalks celery with tops
1 small head endive
1 bunch chicory
1 bunch asparagus spears, blanched
1 box thin Italian breadsticks
bamboo skewers
large basket, 2 inches deep

Preparing the Vegetables:
Cut off ends of each radish. Slice halfway down on four sides to form petals. Place in bowl of ice water.

Core bell peppers; cut into vertical leaf-shaped slices.

Make tulips from carrots by slicing toward pointed end of carrot with top of paring knife to form a petal -- do not cut through. Form two more petals around carrot. Angle knife tip to separate flower from rest of carrot. Continue cutting out more tulips from carrot.

Cut off bottom of the green onion stalks (about 3 inches); reserve upper portions. Make close vertical slits in white part of onion, from cut end down to an inch from base. Place in ice water to frill.

Assembling the Bouquet:
Trim skewers to various lengths. Place leftover green onion stalks over some skewers like a sheath.

Insert tops of sheathed skewers into bottoms of all florets, pepper and cucumber slices, radish and carrot flowers, tomatoes, prepared green onions, celery stalks and endive and chicory leaves. Insert unsheathed skewers into asparagus spears and breadsticks.

Cut cabbage in half; place in bottom of basket. To form a pleasing rounded bouquet, insert ends of skewers into cabbage, balancing shapes and colors of vegetables. Place vegetables on shorter skewers along outer rim of basket.

Tips:
To make ahead, chop and carve the vegetables up to 1 day in advance. Store in a bowl of ice water in the refrigerator.
Olives, yellow squash and green peppers can be substituted for some of the listed ingredients.
Can be served with cheesy herb dip and crisp sesame crackers for an appetizer. Or for a main meal, serve with favorite soup and bread.

Variations:
A simple circle: Arrange sliced rounds of cucumbers, various peppers and endive spears in overlapping circles. Fill the center with broccoli florets and diced peppers.
The square root: A brightly-colored square platter, filled with colorful cut-up vegetables arranged in a tic-tac-toe grid, makes a stunning presentation.

Posted by Chef at 12:00 AM | Permalink

Servings: 8
Serving Size: 1 nest (3 eggs)

Ingredients:
Meringue Nests:
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup superfine sugar
1/2 cup toasted almonds, finely ground

Nutella Eggs:
1 cup Nutella
3 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioner's sugar

To make Meringue Nests with Nutella Nutty Eggs:
Preheat the oven to 300 degrees. Line 2 jelly roll pans with aluminum foil. Butter and flour each pan. Using a toothpick, and a 2-inch biscuit cutter, trace 8 circles onto the foil.

Place the egg whites and cream of tartar in an ungreased mixing bowl. Using a hand- held mixer, beat the egg whites at medium speed until soft peaks form. Continuing to whip, gradually add the sugar and increase mixer speed to high. Whip until the meringue looks glossy and reaches stiff peaks. Spread 2 tablespoons of meringue onto each circle and, with a spoon, hollow out an indentation. Sprinkle 1/2 tablespoon of almonds on each nests and bake for 1 hour or until dry. Allow nests to cool before peeling from foil.

To make the eggs:
Stir the Nutella and corn syrup together until completely incorporated, forming a dough. Divide the dough in half and roll each piece into a log 6-inches long. Cut each log into 12 pieces and roll them one at a time between your hands to form an oval-shaped egg. Place eggs on a tray and refrigerate for 10 minutes.

When ready to serve, whip the cream to stiff peaks ad spoon 2 tablespoons into each next. Top with 3 eggs and dust lightly with cocoa powder and confectioner's sugar.

To toast the almonds:
Preheat the oven to 325 degrees. Spread the almonds in a single layer on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Allow the nuts to cool completely before grinding.

Posted by Chef at 12:00 AM | Permalink