1 1/2 pounds uncooked lean ground beef
1 large onion, chopped
1 large green bell pepper, chopped
1 1/4 cups soft bread cubes
1 egg, beaten
1 tablespoon dried parsley
1 teaspoon basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
16 ounces canned tomato sauce, divided
2 medium tomatoes, chopped
5 medium zucchini
2 cups mozzarella cheese, shredded
In a large bowl, combine the first 11 ingredients and 8 ounces of tomato sauce; mix well. Stir in tomatoes.
Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13 x 9 inch baking dishes. Spoon remaining tomato sauce over each. Bake uncovered at 375F for 45 minutes or until zucchini is tender.
Sprinkle with cheese the last 4 minutes of baking.
1 tablespoon plus 1 teaspoon margarine
1 tablespoon plus 1 teaspoon olive oil
6 each garlic cloves, minced
1 cup canned Italian tomatoes (with liquid), drain and dice tomatoes reserving liquid
1 bay leaf
1/2 teaspoon pepper, divided
1 teaspoon each of oregano and basil leaves, divided
2 packages 10 oz package frozen chopped spinach
1 egg, beaten
11 ounces shredded Jack Cheese divided pieces)
3 cups sliced mushroom
1 cup chopped onion
1 1/2 cups tomato sauce
1 1/2 teaspoons salt, divided
2 cups part-skim ricotta cheese
8 ounces uncooked lasagna macaroni (12×3 inch, cooked according to directions).
In a 10-inch skillet heat margarine over medium heat until bubbly and hot; add mushrooms and sauté occasionally, until mushrooms are lightly browned and cooked through (2 to 3 minutes). Remove from heat and set aside.
In 3-quart saucepan heat oil over medium heat; add onions and garlic and sauté until onions are softened. Add tomato sauce, tomatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper, basil, and oregano, and bay leave; mix well. Reduce heat to low, cover and simmer stirring occasionally, for 25-30 minutes; remove and discard bay leaf.
In medium mixing bowl combine spinach, ricotta cheese, egg, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing well.
Preheat oven to 350°F.
In 13x9x2-inch baking dish spread 1/2 cup tomato mixture; arrange half of the lasagna macaroni lengthwise in dish, overlapping edges slightly. Spread half of the spinach mixture evenly over macaroni and top with half of the mushrooms; spread 1/2 cup of the tomato mixture over mushrooms and sprinkle with half of the Monterey Jack Cheese.
Arrange remaining macaroni crosswise in dish cutting macaroni to fit and overlapping edges slightly.
Spread remaining spinach mixture, over macaroni, top with remaining mushrooms, tomato mixture, and Monterey Jack Cheese.
Bake until lasagna is cooked through and cheese is lightly browned, 40-50 minutes.
1 lb. chicken breast meat or boneless pork loin
1/4 cup grated Parmesan cheese
2 tablespoons butter, softened
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1/4 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 cup flour, as needed
2 quarts chicken stock
ground cinnamon, ginger, cloves, and shaved Parmesan, for garnish
Fill a medium pot 3/4 full with cold water and bring to a simmer. Poach chicken breasts or pork until just cooked. Drain and set aside to cool.
When meat is cool, shred with forks and then chop with a knife until very fine (do not use food processor).
Place shredded meat in a medium bowl and, using your hands, combine meat, cheese, butter, parsley, thyme, ginger, cloves, and pepper. Mix thoroughly. Add flour until mixture is stiff but still slightly sticky, and roll into small (3/4-1″) balls. Roll balls in flour and set on lined sheet pan. Chill for 1 hour**.
Bring chicken stock to a boil and drop meatballs into the stock in batches. Reduce heat and simmer balls for 10-12 minutes, or until cooked through. Move finished balls to a serving dish while the other batches are being cooked.
To serve, top meatballs with a small amount of hot stock, a sprinkling of cinnamon, ginger, and cloves, and a generous amount of Parmesan cheese.
*Tip: finished balls should be the size and texture of Swedish meatballs, not traditional Italian meatballs.
**Meatballs can be frozen at this point by placing the sheet pan into the freezer until the balls have frozen solid, and then bagging the frozen pieces so that they do not stick together. Resulting meatballs can be cooked from frozen.
Chicken: Place asparagus in an 8 X 8 X 2 inch microwave safe dish. Add water and cover with plastic wrap, turning one corner to vent. Cook on
high for 2 to 3 1/2 minutes or until tender and then drain. Set aside.
Pound chicken breast halves to form rectangle about 1/4 inch thick. Sprinkle chicken with salt.
For filling, combine crab meat, dill, and pepper. Toss to mix. Spoon 1/4 of the filing onto each breast half. Arrange asparagus across the chicken breast. Roll up each breast half, jelly role style. Secure with wooden toothpicks.
Arrange chicken rolls, seam side down, in same baking dish used to cook asparagus. Cover with vented plastic wrap. Cook on high for 6 to 8 minutes or until chicken in no longer pink, giving the dish a half-turn and rearranging the rolls after 4 minutes.
Sauce: Combine margarine or butter and chives. Microwave uncovered on high for 30 to 40 seconds or until butter is melted. Stir in flour, Add milk. Return to microwave and cook uncovered for 3 to 5 minutes or until thickened and bubbly, stirring every minute until slightly thickened,then every 30 seconds. Stir in lemon peel.
Serve sauce over chicken. If desired, garnish with lemon wedges and dill.
4 ounces olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
16 Monterey Bay prawns
3 ounces Chardonnay or dry white wine
2 ounces licorice liqueur
1/4 cup diced tomatoes
1 tablespoon finely chopped tarragon
Salt and pepper
4 ounces sweet butter
12 ounces linguini, cooked
4 sprigs tarragon
In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambe.
Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well.
Garnish each serving with a tarragon leaf and chives.
Brush chops lightly with olive oil and cook, turning occasionally, until evenly browned on both sides, about 5-6 minutes. Remove chops to serving platter; keep warm.
Add garlic to skillet; cook and stir for 30 seconds.
Reduce heat to low. Add cream, salt, coriander, cumin, cayenne and dry mustard. Cook, uncovered, until mixture thickens slightly (do not boil). Serve sauce over chops. Sprinkle with poppy seed and garnish with cilantro sprigs.
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)
Fresh parsley sprigs for garnish, if desired
In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
In shallow dish, mix breading ingredients.
Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).