6 ea SMALL SWEET POTATOES 2 tb OIL 1 t GARLIC POWDER 1 c CHOPPED ONIONS 1 tb MINCED GINGER ROOT 1 c CHOPPED GREEN PEPPER 1 tb HONEY 8 oz PINEAPPLE CHUNKS 1 c CHICKEN BROTH 1/2 ts CHINESE FIVE SPICES 1 tb CORNSTARCH 1 tb WATER 2 c JULIENNED COOKED HAM SLICES 1/2 c TOASTED ALMONDS 1 x SALT AND PEPPER TO TASTE WASH SWEET POTATOES. PIERCE WITH A FORK SEVERAL TIMES. BAKE AT 3500F. FOR ABOUT ONE HOUR OR UNTIL TENDER. HEAT OIL IN SKILLET. SAUTE ONION, GARLIC, GINGER AND GREEN PEPPER UNTIL TENDER. ADD HONEY, PINEAPPLE CHUNKS, CHICKEN BROTH AND CHINESE FIVE SPICES. SIMMER FOR FIVE MINUTES. BLEND TOGETHER THE CORNSTARCH AND WATER UNTIL SMOOTH. STIR INTO THE BROTH. HEAT UNTIL BOILING, STIRRING UNTIL THICKENED. STIR IN HAM AND ALMONDS. SEASON WITH SALT AND PEPPER TO TASTE. HEAT THROUGH. PLACE HOT SWEET POTATOES ON PLATTER OR INDIVIUAL PLATES. CUT THROUGH SKIN AND COARSE MASH WITH A FORK. SPOON HAM ONTO POTATOES. SERVE IMMEDIATELY. |
| Ingredients | |||
| 3 | pound | chicken, pieces | |
| 1/2 | cup | butter | |
| 1/2 | cup | honey | |
| 1/4 | cup | mustard, dijon | |
| 1 | teaspoon | garlic salt | |
| 1 | teaspoon | curry powder | |
Directions: | |||
| Preheat oven to 350 degrees. Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1-1/4 hours, basting every 15 minutes, until chicken is tender and nicely browned. | |||
900 g new potatoes — scrubbed and cut into 5mm/1/4 inch thick slices sea salt 2 bulbs fennel — roughly chopped 2 tbsp olive oil 4 onions — finely chopped 2 cloves garlic — crushed 225 g flat mushrooms — sliced freshly ground black pepper 25 g breadcrumbs 2 tbsp freshly chopped parsley handful of fresh basil leaves — torn into pieces 2 x 125g packs Mozarella Cheese — sliced 125 g Vegetarian Cheddar cheese — freshly grated 1. Cook the potatoes in salted boiling water for 10-15 minutes, until tender. Drain, then push through a sieve. 2. Preheat the oven to 200C/400F/Gas 6. 3. Cook the roughly chopped fennel in salted boiling water for about 7 minutes, until tender, then drain. 4. Heat the oil in a frying pan, add the onions and fry for 5-10 minutes. Add the garlic and cook for a further 1 minute. Add the mushrooms and cook for a further 2 minutes. Season. 5. Sprinkle half the breadcrumbs over the base of a shallow ovenproof dish. Add half the mushrooms and onions, fennel, parsley, basil, mozzarella and cheddar cheeses and potatoes in layers. Repeat these layers, finishing with a layer of potatoes, and sprinkling over the remaining breadcrumbs. 6. Bake for 20 minutes until golden and bubbling. Serve straight from the oven with a crisp green salad. |
| Ingredients | |||
| 8 | each | potatoes, sweet | |
| 3 | each | pork, shoulder, cubed | |
| 3 | each | onions, sliced | |
| 4 | each | apples, red, tart, cored, sliced into rings | |
| 2 | tablespoon | sugar, brown | |
| 2 | cup | apple, juice | |
| 2 | teaspoon | salt | |
| 1 | teaspoon | marjoram, crumbled | |
| 1/4 | teaspoon | pepper | |
| 1 | parsley, chopped | ||
Directions: | |||
| Pare and quarter sweet potatoes. Trim all fat from pork; brown, a few pieces at a time, in a little of the trimmered fat in a large skillet. Remove with a slotted spoon and reserve. Arrange potatoes around edge of slow cooker; place half of meat in middle. Top with layer each of half of the onion slices and apple rings; sprinkle with half the brown sugar. Repeat to make a second layer of meat and onion. Overlap remaining apple rings around edge, sprinkle remaining brown sugar over. Combine apple juice, salt, marjoram and pepper in a 2 cup measure. Pour over apple rings, cover. Cook on low for 8 hours or on high for 4 hours, or until pork is tender. Sprinkle with chopped parsley before serving. | |||
4 oz Yellow split peas 1 tb Ghee 1 ea Onion, chopped 1/2 ts Whole coriander seeds 1/2 ts Whole cumin seeds 1 ea 1/2 inch piece ginger, slice 1 ts Turmeric 1/4 ts Cayenne 4 oz Brown rice 1 ea Green chili, chopped 3/4 pt Water 1 ea Juice of half a lemon 2 ea Tomatoes, skinned & chopped Salt Steep peas in boiling water for 1 hour. Drain & rinse well. In a large pot, heat oil & fry onions & spices for 4 minutes over a medium heat. Add split peas, rice & green chili. Mix well. Pour on water & lemon juice. Add tomatoes, stir once & cover. Simmer very gently for 40 minutes or until rice is soft. Season & serve. |
1/2 cup bread crumbs 1/4 cup yellow cornmeal 1/2 teaspoon onion salt 1/2 teaspoon paprika 1/4 teaspoon dry mustard 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1 large egg 1 tablespoon margarine — melted 1 tablespoon water 4 skinless boneless chicken breast 1. Preheat oven to 425?F. Spray a large baking sheet with vegetable cooking spray. 2. On a sheet of waxed paper, combine dry ingredients. Mix well. 3. In a small bowl, beat together egg, margarine and water. Slice each chicken breast half into 8 equal chunks. Dip each piece into egg mixture; dredge in crumb mixture. Place chicken on prepared baking sheet. 4. Bake chicken pieces, turning once, until cooked through and no longer pink, about 15 minutes. Serve immediately. Makes approximately 32 nuggets. |
4 chicken breast halves (6 ounces each) — with skin and bone 4 teaspoons margarine 1 clove garlic 1 1/2 ounces corn flakes 1 tablespoon grated Parmesan cheese 1/8 teaspoon ground red pepper 1/4 teaspoon freshly ground black pepper — my addition 1. Remove the skin and all visible fat from the chicken. (I used boneless skinless chicken breast halves.GS) Preheat the oven to 400 oF. 2. In a small nonstick skillet over medium heat, warm the margarine and garlic; cook until the margarine is melted and the garlic is fragrant. (I was out of garlic cloves -sob, sob- so I used a good sprinkling of garlic powder. GS) 3. In a heavy-duty plastic bag, with a rolling pin, crush the corn flakes to form fine crumbs. In a medium-sized shallow bowl, combine the corn flake crumbs, Parmesan and peppers. 4. Brush the tops of the chicken breast halves with the garlic-margarine mixture. Sprinkle the corn flake crumbs evenly on the chicken and gently press the mixture into the chicken to make sure it sticks. 5. Place the chicken bone-side down on a nonstick baking pan and bake for 35 to 40 minutes or until the coating is golden brown and the chicken is cooked through. Cooking Tips: Do-Ahead Steps: The coating mixture (step 3) can be combined in advance. Serving size: 1 chicken breast half. Each serving provides: 1 fat, 3 proteins, 1/2 bread, 10 optional calories. Nutrition Information: 224 calories, 28 g protein, 7 g fat, 10 g carbohydrate, 73 mg cholesterol, 263 mg sodium. Team the chicken with a salad of curly endive and cherry tomatoes. Set out a fresh fruit platter for dessert: Try pineapple chunks, strawberries and slices of mango or peach. |
1 lb salted codfish , soaked in water, skinned — and boned 1 large bell pepper — seeded and sliced 3 onions — finely sliced 3 tomatoes — peeled and seeded 1/2 cup olive oil 2 tablespoons butter pepper 1/2 teaspoon cumin 4 potatoes, cooked in their skins — peeled and sliced 1 hard boiled egg — sliced 2 tablespoons chopped parsley 1. Soak fish overnight, changing water 3 times. 2. Dice or shred into large pieces the codfish. Squeeze out liquid. 3. Heat 3 T olive oil in a skillet and add cod cook until slightly colored ( it will give out water, let water evaporate). Remove to a plate Season 4. Add onions and cook until onions are soft. Transfer to a plate. 5. Cook bell pepper 2 minutes in the same skillet. 6. Oil a small pyrex and arrange layers starting with the potatoes, then codfish,onions, 1T chopped parsley bell pepper, tomato, and potatoes. Add 4 T olive oil. 7. Spread dots of butter on top of the potatoes 8. Bake at 350 for 45 minutes. 9. Serve topped with sliced egg and sprinkled with the rest of the parsley. |
2 large chicken breasts 2/3 cup chicken stock flour 4 thin slices prosciutto 1/4 cup olive oil 4 thin slices fontina cheese 1/4 cup (1/2 stick) butter salt and freshly ground pepper Flatten chicken breasts, cut in half, and dust lightly with flour. = Saute in a skillet with oil over moderately high heat for 1 minute on = each side until golden brown. Transfer to a plate, discard oil in = skillet. Add butter and broth into the skillet and heat mixture over = moderate heat. Return chicken to skillet, top each piece with prosciutto = and cheese and cook the mixture, covered, until the cheese is melted and = bubbly. Transfer the chicken to a heated platter, reduce sauce over = moderately high heat until it is thickened and season with salt and = pepper. Pour the sauce over the chicken. |
4 tb Tomato Puree Water to mix 1 Inch cube of fresh Ginger, -peeled & grated finely 1/2 pt Single Cream, (10 fl ozs) 1 ts Garam Masala 3/4 ts Salt 1/4 ts Sugar 1 Fresh Hot Green Chili, -finely chopped 1/4 ts Cayenne Pepper 1 tb Fresh Coriander, -finely chopped 4 ts Lemon Juice 1 ts Cumin Seeds, -roasted and ground 4 oz Unsalted Butter Tandoori-style chicken, -freshly cooked Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or a large frying pan. When butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but not their accumulated juices). Stir once and put the chicken pieces on a warm serving Platter. Extra sauce should be spooned over the top. |