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    Relish the taste of summer with easy homemade pickling

     

    Is it possible to extend the fresh flavors of summer just a little longer? In days past, the solution was pickling and canning vegetables, like corn and cucumbers, that peak during the warm weather months. While today's busy schedules don't leave much time for old-fashioned pickling, refrigerator pickling is an easy way to capture summer in a jar. Preparation time is just 20 minutes and the taste is so authentic, people will swear you spent all day in the kitchen. Anyone can do it and no special equipment is needed. Simply place uncooked, fresh vegetables into sterile jars. Prepare a mixture of vinegar, sugar, salt and spices and bring to a boil. Then pour the boiling pickling liquid over the produce, close the jar lids tightly, and place in the refrigerator. Your pickled produce will last two months. The flavor experts at McCormick offer these tips to ensure refrigerator pickling success: * Sterilize jars by covering with water in a large saucepot and boiling for 10 minutes. * Always start with just-ripened produce that is free from bruises or bad spots. * Dill, mustard seed, turmeric, red pepper, allspice, celery seed and mixed pickling spice are perfect flavors for pickling. * Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid. * Vinegar and salt amounts should never be reduced or diluted because they are essential for the pickling process. * Allow filled jars to cool before placing in refrigerator. SWEET AND EASY PICKLE CHIPS (Makes 8 half-pint jars) 2 pounds pickling cucumbers (4 to 5 inches long) 2 1/2 cups distilled white vinegar (5 percent acidity) 2 cups sugar 1/4 cup McCormick Minced Onions 2 tablespoons non-iodized salt 1 tablespoon McCormick Celery Seed 1 tablespoon McCormick Mustard Seed 1 teaspoon McCormick Ground Turmeric Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors.

         
    Restaurant recipes

     

    : Restaurant recipes are offered to you. That means that you can make your favorite dishes from your favorite location in your home. This helps to cut the cost down tremendously which can help you to trim your budget. Yet, you will not feel deprived because you still get to have your favorite foods. You can find these recipes offered right on the web through many of the recipe databases. Simply locate one, type in the restaurant name and the recipe name, and soon you will be in your kitchen cooking up these dishes. If you are looking for American recipes, you will find plenty of the best restaurants offering their versions. If you love a great burger and a plateful of fries, why settle for anything less? Is there anything better than good old American apple pie? Maybe, if you make it al a mode! If you would like to find any of these American recipes the good news is that there are many databases on the web to offer them. Choose from meats, seafood, pasta dishes, and vegetables. Even desserts are available. You can locate restaurant recipes that are in this tradition as well. The same thing goes for Mexican recipes. One of the best things to do when it comes to this type of food is to find an excellent spice blend that screams Mexican! There are many out there that you can easily pick up, bring home and use in your dishes to recreate a restaurant recipe or to help you to come up with that recipe that you remember your grandmother making when you were growing up. You can find recipes to help you make these blends as well. Today, it is very costly to go to a restaurant for a meal. The more in your family, the more outrageous the prices are. Yet, for many, there is almost a craving for that special plate or that perfect dessert. If you are one of the many that has this problem, fear not. There are plenty of online recipe communities where you can go to get the best restaurant recipes out there to tempt your taste buds at home. For more info please visit my website at Restaurant Recipes

         
    Review america s most wanted recipes

     

    : This has been one of the most fun recipe books I have used. The Author, Ron Douglas, gives very detailed information on how to cook the recipes that are in his book. These recipes are from some of the most popular restaurants in America. You can click the link at the top of my blog to see a list of the restaurants. I have tried many of the recipes and my family is asking me to make more of them as they choose from their favorite choices. Using this book has saved me time and money from taking my family out to eat and gives you more variety to offer them at home. Many times it was the same old thing from the kids “not this again tonight for dinner” Now adding some of these recipes offered in Ron’s book I hear “oh wow were having that for dinner” I get much more joy and smiles at the dinner table. I have also used some of the restaurant recipes to impress my guests at dinner parties. My favorite thing to do is when I have to go to a party that requests me to bring a dish to pass, I will use one of the restaurant recipes and everyone wants to know how I made it. I have fun making conversation with friends and showing off. I recommend this cookbook to anyone who enjoys cooking and likes to get compliments. For more info please visit my website at Restaurant Recipes

         
    Rice cooking basics with almond rice recipe

     

    A Look at Rice When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish. Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad. Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes. Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools. Cooking Rice To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir. Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice. To Sautй and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated. “Sautй” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautйed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle. To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven. Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is. Almond Rice Recipe 4 cups rice (Long Grain) 8 cups chicken broth 4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course) 1 Ѕ cup celery. chopped fine 1 Ѕ cup onion, chopped fine OR ѕ cup minced dried onion 1 cup slivered almonds Sautй onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.

         
    Rise and dine with mexican avocado combos

     

    Breakfast made with vibrant flavors of Mexico is a lively way to start any day. Sautйed onion and bell pepper, Jack cheese, cilantro and a hint of hot pepper sauce transform eggs into a feast, while avocado cubes supply the crowning touch. Alternatively, substitute fresh or frozen corn kernels for the bell pepper, and fold diced avocado into scrambled eggs just before serving. Another great breakfast or brunch idea: Mix chopped avocado into your favorite salsa, and serve over a cheese omelet. Hass avocados from Mexico, in plentiful supply all year long, are ideal for these morning specialties. Mash a ripe avocado with chopped onion, lemon juice, salt and pepper, spread over toasted bagels and, if you like, top with smoked salmon. This spread is not only tastier and more colorful than cream cheese, but more healthful-because two-thirds of the fat in Hass avocados consists of monounsaturated fat, the same cholesterol-lowering "good fat" as olive oil. Mexican Avocado And Egg Scramble 1 fully ripened Mexican Hass avocado 1 tablespoon vegetable oil 1/2 cup chopped onion 1 cup diced red pepper 6 eggs 2 tablespoons chopped fresh cilantro 3/4 teaspoon hot red pepper sauce 1/2 teaspoon salt 3/4 cup broken tortilla chips 1/2 cup shredded Jack cheese Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh. Dice avocado and set aside. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion begins to brown, about 4 minutes. Whisk together eggs, cilantro, hot sauce and salt. Add to skillet along with tortilla chip pieces. Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover; remove from heat; let stand until cheese melts, 1 minute. Divide mixture among four plates; top with reserved avocado. YIELD: 4 servings Rich and creamy avocado over eggs is a tasty way to jump-start the day.

         
    Round up some flavor ranch dressing can add an old west flavor to foods such as grilled steak panini

     

    There's a simple and tasty way to round up healthy meals and corral great taste. Delicious ranch dressing adds a touch of the Old West to almost any meal. Now you can get great ranch naturally. Litehouse Ranch Dressing has no preservatives, no MSG and, because it's made with heart-healthy canola oil, no trans fats, which have been linked with a greater risk of heart disease. That means you can make healthy recipes that can still get your little dogies to come stampeding to the dinner table. Grilled steak panini with ranch dressing can be a hit with kids and adults. Serve it as a hearty lunch meal, cut up as appetizers or with a tossed salad and a side of corn for dinner. Grilled Steak Panini 4 slices sourdough or artisan bread 1/2 pound steak 4 roasted red peppers 1/4 cup Litehouse Homestyle Ranch, Rustic Ranch or Jalapeno Ranch Dressing Grill, broil or panfry steak until the degree of doneness is reached. Allow to cool 5 to 10 minutes. Slice against the grain or diagonally and set aside. Preheat panini press, George Foreman Grill or skillet. Spread Litehouse Ranch Dressing on bread, using more as needed. Layer 1/2 the sliced steak and top with 2 roasted red peppers. Grill approximately 2 to 3 minutes. If using a skillet, turn and grill on other side. Makes 2 servings.

         
    Salad packs a health punch

     

    Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables. Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They're fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system. Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps 1 (9-ounce) bottle mango chutney (about 1 cup) 1/2 cup reduced-fat sour cream or mayonnaise 1/2 cup plain lowfat yogurt 1/4 cup finely chopped fresh cilantro or mint 8 to 10 cups mixed spring greens 1 apple, thinly sliced 1 cucumber, sliced Golden raisins and toasted cashews Sweet Potato-Cumin Crisps 1 cup Bruce's Sweet Potato Pancake Mix 2 teaspoons toasted cumin seeds 1/4 teaspoon Bruce's Ma Cayenne Red Pepper 1 cup water 2 tablespoons vegetable oil Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings. Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens. Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325° oven for 10 to 15 minutes or until crisp and dry. Cool before serving. Makes about 1 dozen.

         
    Savor nutritious twist on american classic

     

    Feeding your family on a tight schedule doesn't mean you can't eat well. Take advantage of your favorite fruits and vegetables available year-round in cans. Canned foods can be a great way to add fruits and vegetables to your diet. Because they provide convenient nutrition, canned foods can help you meet the new 2005 Dietary Guidelines for Americans. Canned foods are pre-cooked and pre-cut, saving time in the kitchen. They can also remain on the shelf for up to two years without losing nutrients. Studies from the University of Massachusetts and the University of Illinois confirm that canned foods are nutritionally comparable to cooked fresh and frozen varieties. Sweet potatoes aren't just for the holidays. Rich in vitamin A, canned sweet potatoes are especially delicious in this recipe for Gingered Sweet Potato-Apple Salad, which was developed by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that maintain fruits and vegetables as healthy foods. Try this nutrient-dense twist on an American favorite. Gingered Sweet Potato-Apple Salad 1 can (15 ounces) sweet potatoes or yams, in light syrup, drained and cubed 1 can (8 ounces) pineapple tidbits, drained 1 apple, cored and diced 1/2 cup diced celery 1/2 cup coarsely chopped cashews 1/4 cup honey mustard dressing 2 teaspoons freshly grated ginger 6 cups mixed salad greens Combine sweet potatoes, pineapple, apple, celery and cashews in a large bowl. In a small bowl, combine salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens. Makes 6 servings. Nutritional information per serving: calories: 222, total fat: 7.6g, saturated fat: 1.4g, % calories from fat: 29%, % calories from saturated fat: 5%, protein: 4g, carbohydrates: 38g, cholesterol: 0mg, dietary fiber: 5g, sodium: 148mg.

         
    Savory salmon recipes for your next fishing expedition

     

    Cooking and eating fish that you caught that day is a real treat! As long as it’s cooked properly, the smell is sweet, the flavors are rich, and the meat is succulent. Here are a few salmon recipes for your next fishing trip. They are simple to fix but very tasty. Of course you can use these at home on fish from the market too. But it won’t taste as good as when you cook your fish fresh out of the water right next to the river. This recipe is perfect for Sockeye (Red) Salmon. Ingredients: Sockeye Salmon fillets (as many as you want) Marinade (you may use one of the recipes below or use a pre-made marinade sauce such as Yoshida’s Gourmet Sauce; you need enough marinade to coat fillets.) Also Needed: 1 large (2-gallon) zip lock bag (or more, depending on how many fillets you’re cooking) Cooler with plenty of ice Good quality charcoal briquettes (do NOT use lighter fluid) Small wire grill Heavy duty aluminum foil Lemon-Dill Marinade: Ingredients (makes enough for 4 fillets) ѕ cup of vegetable oil 2 tablespoons of lemon juice 1 teaspoon of Worcestershire sauce 1 teaspoon of dill Ѕ teaspoon of chives 1 teaspoon of parsley ј teaspoon of lemon pepper Make the marinade just before you leave to go fishing. If going for longer than a day, mix just prior to marinating fish. Place all ingredients in a zip lock bag, seal, and mix until evenly distributed. Store in cooler. Honey and Basil Marinade Ingredients (makes enough for 4 fillets) Ѕ cup of fresh basil leaves 3 tablespoons of olive oil 2 tablespoons of lemon juice 2 tablespoons of honey Ѕ teaspoon of pepper and salt Use the same directions used for Lemon-Dill Marinade. 3 Sauce Marinade Ingredients (makes enough for 4 fillets) 1/3 cup olive oil 1/3 cup soy sauce 2 tablespoons steak sauce (such as A-1) 2 teaspoons Worcestershire Sauce 3 cloves fresh garlic (minced) 1 tablespoon dry tarragon Mix as with other marinades. Prep and Cooking * Place fillets in marinade in plastic bag, seal, and store in cooler for 30 minutes to 1 hour. (Do not marinate too long or fillets may start to deteriorate. Always marinate in a cold container.) * Make a small fire with charcoal. * Once coals are hot-- ashen white-- place fillets skin side down on grill, brush or drizzle with marinade, and cover with a tent of aluminum foil. (The foil acts like a lid, allowing fish to cook on both sides at once) * With the grill about 3 inches over the coals, cook the fillets for about 15-20 minutes. When the meat flakes, the fish is done. Overcooking will dry out the fish and compromise its flavor. * Serve at once. * Store any cooked, uneaten fillets in the cooler for the next day. Each of these marinades is simple to make and will keep in an iced cooler for a few days. Never reuse marinade; once you’ve put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving fish too long in a marinade can turn it mushy. To be safe, marinate fillets for 30 to 60 minutes. Enjoy your fishing and good eating!

         
    Savory sensations add zip to traditional fare

     

    Here's food for thought: The challenge for many an outdoor chef is exploring options beyond the conventional universe of grilled hot dogs, hamburgers and steaks. An easy way may be to add zest with robust flavors. For example, instead of a hamburger, consider a Turkey Kraut Burger. The tartness of sauerkraut and Dijon mustard adds a surprising, savory twist to a healthier burger. The addition of full-bodied flavors via a side dish is another way to bring new life to backyard cuisine. You may care to try the Sweet and Sassy Slaw or Tangy Trio Bean Salad recipes at krrrrispkraut as an alternative to traditional potato salad or cole slaw. Sauerkraut, the second most popular hot dog topping according to the trade association Pickle Packers International, earned rave reviews as a healthful food. Recent studies have shown that girls who eat four or more servings of sauerkraut or lightly cooked cabbage a week during adolescence are 72 percent less likely to develop breast cancer as adults. The nutritional and chemical properties of sauerkraut have also proven effective in aiding digestion, lowering cholesterol levels and reducing the risk for developing prostate and colon cancers. Turkey Kraut Burgers 1 lb. lean ground turkey 11/2 cups drained Krrrrisp Kraut Sauerkraut, divided 1/2 cup sliced green onions, divided 1 tbsp. chopped pimiento 1 egg white, beaten 2 tbsp. Dijon mustard 1/2 cup shredded reduced-fat cheddar cheese In mixing bowl, combine turkey, 1 cup sauerkraut, 1/4 cup onions, pimiento, egg white and mustard. Shape into 4-inch patties. Grill 5-7 minutes on each side until meat is no longer pinkbine remaining sauerkraut, 1/4 cup onions and cheese. Top patties with mixture. Grill 2-3 minutes or until cheese melts. Serve on hamburger buns, if desired. Serves 6.

         
    Say cheers to grilling and good wine

     

    Most Americans would agree that nothing beats a perfectly grilled steak, a tender pork loin or a delicious cut of lamb - especially when paired with just the right glass of full-bodied wine. Australians also share a genuine passion for barbecuing. While the folks down under are reaching for their "shrimp on the barbie" or their pork, ribs or steak, they also tend to reach for their favorite glass of wine. Quite often, that wine will be a Shiraz, the hallmark grape of Australia. Shiraz, with its rich fruit character, seems perfectly suited to take on any of the big, bold tastes coming off the grill. One Australian winery in particular has long been acknowledged for making approachable, award-winning Shiraz wines that are right for any time of the year, but are especially in season when it's time to fire up the grill. The Wyndham Estate winery, located in Australia's famed Hunter Valley winegrowing region, is known throughout the world as "the place where Australian Shiraz began." The following recipe is an example of the kind of entrйe that pairs well with a full-bodied Shiraz, like Wyndham Estate's Bin 555. Wyndham Estate wines are available nationally and imported by Pernod Ricard USA. BARBECUED BUTTERFLIED LAMB WITH MINT 1 (5- to 6-pound) leg of lamb, boned and trimmed 3/4 cup balsamic vinegar 1/3 cup mint jelly 1/3 cup minced fresh mint leaves (keep a few leaves for decoration) Salt Pepper In a 1 1/2 quart pan over medium heat, bring to a boil the vinegar and mint jelly. Stir in mint leaves and pour evenly over lamb. Cover and chill 2 hours or up to a day, turning meat over occasionally. Barbecue over medium heat, turning meat to brown evenly; baste with marinade. For rare meat, cook about 40 minutes or until thermometer reads 140 degrees in thickest area of meat. Rest cooked lamb for 5 to 10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with salt and pepper. - NU

         
    Scotch broth keep away the winter chill

     

    There are some flavors which linger in the mind forever; a good soup, a comforting hotpot, a favorite cake or biscuit. One of the enduring flavors of my childhood was a traditional Scotch Broth - my aunts used to make this for us when we went to visit. You can vary the ingredients if you find some difficult to find. However, I'd recommend that you try and keep in the small quantity of cabbage or kale, because this adds something special to the broth! Ingredients 1lb neck of mutton (or some beef, or minced beef.... you get the picture!) Approx 2 pints of water 1-2 ozs of barley Handful of dried peas, soaked overnight to soften 1 medium turnip 2 carrots 1 leek 1 onion Small piece of cabbage or winter greens or kale Parsley, pepper and salt. I use a large pan with a solid, heavy base to make this soup. (A pressure cooker is fine.) Put the water into the pan, add the meat and the well-washed barley. Bring to the boil, add the diced turnip, carrots, chopped leek, finely chopped onion and peas; reduce the temperature to a gentle simmer. Cook very slowly for about 90 minutes and then add the cabbage. Before serving, lift out the meat (ok, not the mince, that wouldn't be possible), dice it and then return it to the soup. Season to taste and add the chopped parsley. Serve hot with delicious home-made bread or a wholemeal scone (biscuit??) I hope you enjoy this little taste of Scotland.

         
    Secret recipe of the cheesecake factory madeira chicken

     

    Secret Recipes Here’s my secret recipe for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful. I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple. Ingredients 1 tablespoon olive oil 4 boneless, skinless chicken breast fillets 8 asparagus spears 4 mozzarella cheese slices Madeira Sauce 2 tablespoons olive oil 2 cups sliced fresh mushrooms 3 cups madeira wine 2 cups beef stock 1 tablespoon butter 1/4 teaspoon ground black pepper Procedure 1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper. 2. Sautй the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce. 3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sautй for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. 4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy. 5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese. 6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate. Makes 2 to 4 servings. Better yet, get a full collection of great secret recipes from your favorite famous restaurants. Go to Secret Recipes for all your favorites.

         
    Serve an easy lenten meal

     

    Lenten meals don't have to be drab, unsatisfying or time-consuming. They can be appealing, healthful and quick. To be sure meatless meals are nutritious, simply follow the Food Guide Pyramid. Because they have such high-quality protein, eggs are a meat alternate and make a good Lenten choice. They're also one of the easiest foods to cook in a hurry. For a balanced meal, simply combine the eggs with a grain and veggies. Then, for a dairy serving, add cheese or serve with milk. Just grab a pot or pan, a spoon and some eggs and consider your options. If your family enjoys Latin foods, you might heat up a can of vegetarian refried beans and spread them on tortillas. Top with poached, fried or scrambled eggs and let everyone add their own choice of lettuce, tomato, avocado, shredded cheese or salsa. Another meal, serve a vegetable-based soup with comforting egg salad between slices of whole wheat bread, on bagel halves or in pita pockets. For dessert, offer fruit topped with yogurt. On an especially busy night, combine all the ingredients in one pan to make a handy skillet supper. For Dijon Rice & Egg Skillet Supper, use rice from the bottom of the Pyramid, your choice of frozen veggies from the next tier and eggs - nature's own convenience food - in place of meat. Season with ready-made condiments and, in short order, you'll have a hearty dinner on the table. Dijon Rice & Egg Skillet Supper 2 to 4 servings 2 cups water 1 cup uncooked rice 1/2 cup bottled non-fat Italian salad dressing 1 tablespoon Dijon mustard 2 cups frozen vegetable blend, thawed 4 eggs Parsley sprigs, optional In 10-inch skillet with lid, cook rice in water according to package directions. Meanwhile, in small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. With back of spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 3 to 4 minutes. Garnish with parsley, if desired. Microwave: Cook rice in water as above. Meanwhile, in small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. Transfer to 9-inch pie plate. With back of spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Gently prick yolks with tip of knife or wooden pick. Cover with lid or plastic wrap. Cook on full power, rotating 1/4 turn every 2 minutes, until eggs are almost done, about 6 to 8 minutes. Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 2 to 3 minutes. Garnish as above. Note: Microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time. Nutrient information per 1/4 recipe using green beans, peas, carrots and zucchini without parsley: calories 285, total fat 5 gm, cholesterol 213 mg, sodium 476 mg, potassium 274 mg, carbohydrate 45 gm, protein 11 gm, and 10% or more of the RDI for vitamin A and C, riboflavin, thiamin, niacin, iron, phosphorus

         
    Shepherd s pie recipe eastwest version

     

    This special recipe has taken the best of both worlds, by adding some Eastern ingredients to this Western recipe. By using chillies, oyster sauce and chicken stock, mixed with the traditional pie sauces, the result is a delicious and moist meat base with just a tad of kick from the chillies. For more or less of the ingredients, its entirely up to the individual, but I would use the following estimates to suit my tastebud. I have baked this on many occassions and it never fails to get people asking for the recipe. Ingredients: 500g minced meat; 1-1.5kg potatoes; 3-4 tbsp ketchup; 3-4 oyster sauce; 2-3 tbsp worchester sauce; 3 medium onions; 6 garlic ; 3-4 cups of mixed vegetables (green peas, corn, carrot); 4-6 tbsp milk; 4-6 tbsp buttter; 2 chicken cubes; 4-5 chilli padi (small chillies and hotter than the usual ones, if not available, normal chillis can still be used); sliced button mushrooms ; grated cheese; salt and pepper. Methods to make the meat filling : Saute/fry onions for a while, add the minced meat, stir till its almost cooked. Add the sauces, chicken cubes, oyster sauce, ketchup. Then add mixed veges, mushrooms, chillis. Salt and pepper. If you wish, you can remove the chillies from the mixture once cooked. Methods to make the mash potatoes: Boil potatoes and mash (without skin of course). Add milk and butter; salt and pepper. Ensure they are well mixed. (I always end up with just a bit more milk and butter). For baking: Place minced meat mixture in a baking tin, level it. Place the mashed potatoes on top and level it. Use a fork to make some designs on top, when its brown, makes it look pretty. Then sprinkle grated cheese on top, how much you desire , it's up to you. Bake in pre-heated oven at 210C for estimated 30-40minutes, check in once in a while, as long as the top is brown, you are done. Some tips: I used to mash potatoes by first boiling them with the skins, and then peel them and mash them, which was usually very hard work. Till I was taught by a chef, who peeled the potatoes before boiling and cut them up into cubes, add salt. They cook faster and so easy to mash, and does not shortchange the taste. For the westerners, if you do not wish to use chillis, use lots of pepper. For the Asians with fiery tongue, use chilli padis for that kick, more if you wish but don't get burned! All the best! Nora Maskuri For more tips and recipes, visit mycookery/blog

         
     
         
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