A 20-MINUTE CHICKEN PARMESAN

Ingredients

4 Boneless and skinless – chicken breast halve
1 Egg – slightly beaten
1/2 cup Seasoned bread crumbs
2 tablespoons Butter or margarine
1 3/4 cups Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
1/4 cup Chopped fresh parsley

How to prepare

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

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Black bean and salsa lasagna

Ingredients

2 cn (14-oz) chopped tomatoes with juice
1 cn (8-oz) tomato sauce
8 oz sliced fresh mushrooms
1 tbsp dried oregano
Fresh ground black pepper to taste
1 tsp salt
Olive oil
12 lasagna noodles, uncooked
15 oz ricotta cheese
12 oz shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 cn (15-oz) black beans, drained
1 cn (14 1/2-oz) medium-hot salsa

How to prepare

Combine tomatoes, tomato sauce, mushrooms, oregano, black pepper and salt in lb bowl. Set aside. Grease a 12-by-8-by-2-inch pan with olive oil. Place half of tomato mixture on bottom of pan. Top with 4 lasagna noodles to cover pan. Top with half of ricotta cheese, half of mozzarella, 3/4 cup parmesan, half of black beans and 4 lasagna noodles. Top with remaining tomato mixture, ricotta, black beans and remaining 4 noodles. End with salsa, remaining parmesan and mozzarella. Cover tightly with foil; place additional foil underneath pan (it may bubble over). Bake at 350 degrees until noodles are tender, about 1 hour. Best of 95 yield: 6 servings.

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Chicken in cabernet

Ingredients

4-lb chicken, cut into eighths
2 tbsp flour
1 1/2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
10 slices bacon, cut into 1″ pieces
1 med onion, cut into 1″ pieces
16 sm boiling onions, cut in half
16 button mushrooms or 12 med mushrooms, cut in half
1 lg carrot, cut into 1/2″ pieces
1 stalk celery, cut into 1/2″ pieces
3 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp minced fresh tarragon
1/2 bottle cabernet
1 tbsp flour
1 tbsp unsalted butter

How to prepare

Dust the chicken pieces with the 2 tbsp of flour and season with 1/2 tsp salt and 1/2 tsp pepper set aside heat a lg saut

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Barbecue meatloaf aussie style

Ingredients

1 lb ground beef – lean
1 lb sausage stuffing
1 cup breadcrumbs – fine
2 onions – medium, chopped fine
1 tbsp curry powder
1/2 cup water
1 tbsp parsley – chopped

1 egg – beaten
1 cup clove – crushed
1/2 cup milk
Salt and pepper to taste

Sauce
1 onion – chopped very fine
1/4 cup water
1/2 cup ketchup
1/4 cup dry red wine or beef stock
1/4 cup worcestershire sauce –
Lea & perrins
2 tbsp vinegar
1 tbsp instant coffee
1/4 cup brown sugar – packed
1 oz margarine
2 tsp lemon juice

How to prepare

Loaf: combine meats , breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in lg bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375f.

Sauce: saut

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Spanish steak roll w/ saut

Ingredients

1 1/2 lb boneless beef top sirloin steak, cut 1″ thick
1 tsp garlic powder, divided
1/4 tsp freshly ground black pepper
1 red and green bell pepper, cut lengthwise into strips
1 sm white onion, thinly sliced
1 cup sliced fresh mushrooms
1 tbsp sour cream or low-fat yogurt
1/3 cup chopped walnuts
1/4 tsp chili powder
1 4 oz can chopped green chilies
Lemon slices
Cilantro sprigs

How to prepare

Cut top sirloin steak to about 1/4″ thickness sprinkle with 1/2 tsp garlic powder and pepper heat 1 tsp oil and butter in 12″ heavy frying pan over medium-high heat until hot pan-fry steak 5-7 mins for medium- rare doneness, turning once remove steak to heated platter, sprinkle with 1/2 tsp salt keep arm add remaining 1 tsp oil to frying pan add red and green peppers, onions, mushrooms, and walnuts cook 2 mins, stirring frequently spread steak with sour cream, top with chilies starting at long side, roll up steak jelly- roll fashion, secure with 6 wooden picks spoon vegetables around steak roll, garnish with lemon slices and cilantro sprigs to serve, carve steak roll between wooden picks, remove and discard wooden picks.

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Stir fry curry chicken with cashew

Ingredients

3 tbsp oil
3 cloves garlic, chopped fine
1 tbsp red curry paste.
1 tbsp chili paste in bean oil
1 lb chicken breast, sliced bite size.
2 tbsp fish sauce
1/2 cup roasted cashew nuts.

2 stems green onions, sliced into small bits.

How to prepare

Heat wok briefly. Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown add chicken and raise heat, and cook until chicken is done. Add the fish sauce and onion, and stir to blend. Remove from heat, and add cashews.

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Peruvian Roasted Chicken

Ingredients

2 1/2 tbsp garlic powder
1 tbsp 1 tsp ground cumin
4 tbsp white vinegar
2 1/2 tbsp paprika
2 tsp freshly ground black pepper
3 tbsp white wine
3 tbsp soya or canola oil
3/4 tsp salt
1 3 4 lb chicken
juice of 1 lemon, mixed with 1 qt cold
water

How to prepare

In med size bowl, mix first eight ingredients. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. With a lg carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a lg plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator. Remove chicken from bag and dilute marinade left behind in bag with a Tbsp of water. Place chicken on a rotisserie spit, and roast at med heat for 45 to 55 min.. If broiling, cut chicken in half lengthwise and broil for 30 to 40 min., basting with marinade every 10 min.. Serving Size : 4 Recipe By : from El Pollo Restaurant, NY.

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Chicken with olives

Ingredients

3 1/2 lb chicken

3 tbsp olive oil

5 garlic cloves, chopped

3 yellow onions peeled, chopped

3 cups coarsely chopped tomatoes

6 oz. Green olives, stuffed, drained

1 tablespoon oregano

Black pepper freshly ground

1 cup dry red wine

salt to taste

How to prepare

Brown the chicken in the olive oil. Use a large pan and do not try to do the whole batch at once. Remove the chicken from the pan and drain most of the oil. Saut

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Turkey and eggplant meatloaf

Ingredients

2 lb turkey; ground
1/2 cup eggbeaters or
2 eggs or 4 egg whites
8 oz tomatoes ;canned undrained
1 lb eggplant :pared and shredded
1/2 cup onion ; chopped
2 garlic cloves ;minced

1/8 tbsp nutmeg
lemon ; juiced
1/4 tbsp cinnamon
salt and pepper to taste

How to prepare

Combine ingredients in a large bowl and mix well .Shape into a loaf on a shallow baking pan. Bake 350 degrees for one hour . Makes eight servings

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