Island Chicken Sandwiches

3 – 3 1/2-pound broiler-fryer chicken, cut up
6 cups water
1 teaspoon finely shredded lime peel
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1/4 cup flaked coconut
1/2 cup finely chopped green onion
2 jalapeno peppers, finely chopped
Pita bread rounds or flour tortillas
Spinach leaves and/or peeled and sliced papaya or mango

Rinse chicken; pat dry. Place chicken in a 4 1/2-quart Dutch oven. Add water. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes, or till chicken is tender and no pink remains. Remove chicken from Dutch oven; reserve the broth for another use. When cool enough to handle, skin, bone, and shred chicken.

In a large mixing bowl combine warm chicken, lime peel, lime juice, salt, and lemon pepper; toss to mix. Stir in coconut, green onion, and jalapeno peppers.

Line pita pockets or tortillas with spinach and/or papaya or mango and add chicken mixture; roll up the flour tortillas, if using.

Notes: For optimum flavor, use freshly grated lime peel and fresh lime juice. You will be able to extract more juice if the lime is at room temperature and you roll it back and forth under your palm a few times before squeezing it. Be sure to wear gloves when handling fresh chili peppers to protect your eyes and skin against burning.

Makes 6 servings

Lodge 6 Quart Enameled Cast Iron Dutch Oven

Great Spare Ribs

3 pounds spare ribs — (3 to 4)
2 onions — sliced
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 teaspoon chili powder
3/4 cup catsup
3/4 cup water

Select meaty spare ribs. Cut into servings or leave uncut. Sprinkle with salt and pepper. Place in roaster and cover with onions. Combine remaining ingredients and pour over meat. Cover and bake in a moderate oven (350°) about 3 1/2 hours.

Baste occasionally, turning spareribs once or twice. Remove cover last 15 minutes to brown ribs.

Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack

French Silk Pie

For Crust:
30 chocolate wafers (see Ingredient Notes)
2 tablespoons chopped pitted dates
2 tablespoons water
1 tablespoon canola oil
cooking spray

For Filling:
1 tablespoon brewed coffee
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
1 large egg
1/2 cup 1% milk
8 tablespoons packed light brown sugar, divided
1/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet (not unsweetened) chocolate, chopped
1 1/2 teaspoons vanilla extract
2 tablespoons dried egg whites (see Ingredient notes), reconstituted according to package directions (equivalent to 3 egg whites)
1/2 teaspoon cream of tartar
Chocolate shavings (see Tip), optional

Preheat oven to 325F.

Coat a 9-inch pie pan with cooking spray.

For the crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.

Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.

For the filling and garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.

Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.

Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.

Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours.

If desired, garnish with chocolate shavings before serving.

Ingredient Notes: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newmans Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural-foods section of large supermarkets.

Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.

10 servings

Cooking with Brown Sugar: 51 Recipes

Sicilian Style Eggplant

Also known as Pasta con le Melanzane

For the eggplant:
4 lbs eggplant
coarse salt
about 2 cups all-purpose flour
2 cups peanut oil

For the sauce:
2 medium onions, chopped
1/2 lb ground beef
2 tablespoons fresh basil, torn into pieces
2 bay leaves, fresh if possible
coarse salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1 1/2 lbs fresh ripe tomatoes, peeled and seeded, or the equivalent in canned Italian plum tomatoes
1 tablespoon tomato paste

For the pasta:
1 lb 4 oz packaged rigatoni
8 tablespoons unsalted butter
2 oz freshly grated Gruyere cheese
4 oz freshly grated Parmesan cheese

Peel and cut the eggplant into slices 1/4 inch thick. Layer the eggplant slices in a colander, salting each layer. Place a heavy plate on top with a weight, and leave for 1 hour. Rinse and pat dry.

Put flour in a large bowl. Lightly dredge as many eggplant slices as will fit into the skillet.

Transfer the slices to a large sieve and toss about to remove excess flour. (Flour enough slices for one batch only, or the flour will become damp and the slices will not fry well).

Heat the oil to hot in a large skillet and lightly brown the eggplant on both sides. Line a colander with paper towels and drain the slices, one layer at a time, covering each layer with more paper towels. When all the slices have been fried, set aside, reserving the frying oil, and prepare the sauce.

Drain 1/4 cup of the oil in which the eggplant has been fried through paper towels into a clean skillet.

Saut the chopped onion in the oil until transparent but not browned. Add the meat, basil, bay leaves, salt, pepper, and cinnamon. Saut until the meat is on longer pink, then add the tomatoes and tomato paste and simmer for 15 minutes.

Bring 5 quarts of water and 2 tablespoons coarse salt to a boil in a large pasta pot and boil the rigatoni for 4 minutes only. Add 2 cups of cold water to stop the cooking process. Drain; then mix with the butter, Gruyere and Parmesan.

Remove the bay leaves from the sauce and add the sauce to the pasta, mixing thoroughly.

Preheat the oven to 350°F.

Line a deep ovenproof dish with eggplant slices (we use a 10-inch; 25-cm terra-cotta casserole). Add a layer of half the pasta, then a layer of eggplant slices and a layer of the remaining pasta, ending with eggplant slices.

Bake for 35 minutes, or until lightly browned.

Notes: Be sure the oil is hot enough or the eggplant will soak it up like a sponge. Test the oil by dropping in a
small piece of bread; it will color quickly when the oil is ready. The temperature easily drops during the cooking, so take care that it remains high for each new batch of eggplant.

Notes: If prepared in advance, remove from refrigerator 30 minutes before heating. Bake in a preheated 375 oven for 40 minutes. This freezes well.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per serving: Calories 724 – Protein 21g – Total Fat 44g – Sodium 968mg – Cholesterol 45mg – Carbohydrates 65g – Fiber – 2g

Cooking with Basil

Cooking with Basil

Chicken Pesto Presto

4 tablespoons store-bought pesto, plus 1/4 cup additional
4 (10 ounces each) bone-in chicken breast halves
2 tablespoons sour cream

Spread 1 tablespoon store-bought pesto under skin of each 4 bone-in chicken breast halves (10 ounces each).

Broil bone side up on broiler pan 8 inches from heat 8 minutes, or until browned.

Meanwhile, in small bowl, stir together 1/4 cup store-bought pesto and 2 tablespoons sour cream.

Spread pesto cream over skin on chicken. Broiler, skin side up, 7 to 10 minutes, or until cooked through.

Serves 4

Granite Ware Roaster/Broiler Set, 2-Piece

Baked Sliced Potatoes

2-1/4 lbs. potatoes
1/4 lb. butter
salt and pepper
fresh parsley

Preheat oven to 400F.

Rinse, dry, and thinly slice the potatoes.

Butter a large, shallow ovenproof dish; melt the remaining butter in a small pan. Put a layer of potatoes in the bottom of the dish. Drizzle a little butter over and season lightly with salt and pepper. Repeat these layers, finishing with butter.

Cover and cook in a preheated 400F oven for 1 hr.

Sprinkle with chopped parsley and serve from the dish.

serves 6.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per serving: cals 270, fat 15.5g, 50% cals from fat, chol 41mg, protein 3.7g, carbs 30.7g, fiber 2.7g, sugar 2.7g, sod 12mg, diet points 6.6.

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Asian Style Chicken Rollups with Mushrooms

1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 teaspoon crushed garlic
2 tablespoons finely chopped onion
1 teaspoon sesame oil
2 tablespoons water
2 tablespoons brown sugar
1/2 teaspoon sesame seeds (optional)
3/4 pound boneless, skinless, chicken breasts, cut into 3 inch strips (18 strips)
18 medium mushrooms, stems removed
cooking spray

Spray a baking sheet with nonstick cooking spray and set aside. Preheat broiler.

In a bowl, mix the first 8 ingredients plus the sesame seeds (if using), add chicken strips and marinate for 20 minutes, turning occasionally.

Wrap marinated chicken around one mushroom, secure with a toothpick, and place on baking sheet.

Broil until chicken is cooked throughout, about 5 minutes.

You can prepare marinade ahead of time and marinate chicken all day for fuller flavor.

Servings: 6
Serving Size: 3 chicken roll ups

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutritional Information:
Per Serving–
Calories: 131
Carbohydrates: 8g
Protein: 14g
Total Fat: 5g
Saturated Fat: 0g
Cholesterol: 31mg
Fiber: 1g
Sodium: 376mg

Cooking with Brown Sugar: 51 Recipes

Irish Potato Casserole

10 medium potatoes — peeled
8 ounces cream cheese (soft)
8 ounces sour cream
1/2 cup butter or margarine — melted
1/4 cup chives
1 clove garlic — minced
1 teaspoon salt
1/8 teaspoon garlic powder

Cook potatoes in boiling water for approximately 30 minutes or until tender. Drain and mash.

Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika; beat just until combined.

Spoon mixture into a lightly buttered 2 qt casserole; sprinkle with paprika. Cover and refrigerate overnight.

Remove 15 minutes before baking. Uncover and bake at 350° for 30 minutes.

Serving Size: 8

KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart

Ham with Tart Sweet Glaze

1/2 cup whole-berry cranberry sauce
1/2 cup applesauce
1 12- to 16-pound bone-in or boneless ham

In a small bowl, combine cranberry sauce and applesauce, mashing with the back of a spoon until spreadable. (Makes 1 cup glaze)

Place ham, fat side up in a roasting pan. Brush with glaze and roast at 325°F. for 15 minutes per pound or until internal temperature registers 140 degrees. Brush occasionally with glaze during roasting.

Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack