Crockpot sweet & sour kraut with pork chops

Ingredients

2 potatoes, wash & slice
1/4 cup onion, chopped
1 1/2 cup sauerkraut, rinsed & drained
1 tbsp brown sugar
1/2 cup unsweetened pineapple juice
2 thick pork chops, trimmed

Pepper

How to prepare

Put potatoes in crockpot. Top with chopped onion. Combine sauerkraut, (1 can) with brown sugar and pineapple juice. Spoon over potatoes. Top with pork chops which have been trimmed of fat. Season with pepper to taste. Cover and cook on low 8-10 hours.
Serve with rye bread. Yield: 2 servings

Share

Herbes de provence

Ingredients

2 tbsp dried thyme
2 tbsp dried summer savory
2 tbsp dried basil
1 tbsp fennel seed
1/2 tsp dried lavender

How to prepare

Use only whole dried herbs, no ground or powdered herbs. Dried lavender may be found in shops which sell soaps and body lotions. Combine the ingredients in a small bowl. Store in an airtight container.

Share

LINGUINE W/MUSHROOMS & GARLIC

Ingredients

1 poundLinguine – cooked al dente
1 poundMushrooms – thinly sliced
4 cups Garlic – sliced thin
4 tablespoons Butter
3 tablespoons Olive oil
Salt & pepper

How to prepare

Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted. Add mushrooms & saute until they are beginning to dry out a bit. Add the remaining butter and oil and allow to melt. Season w/salt and pepper and toss with cooked, drained linguine to thoroughly incorporate ingredients. Taste, adjust seasoning & enjoy!

Share

Roasted cornish hen, by pierre franey

Ingredients

4 cornish hens (about 1 lb each)
salt and freshly ground pepper to taste
4 sprigs fresh rosemary or 2 tbsp dry
4 garlic cloves peeled
2 tbsp olive oil
1 med onion peeled and quartered
1/4 cup dry white wine

3/4 cup fresh or canned chicken broth

How to prepare

Preheat oven to 450

Share

Lasagna, northern italian style

Ingredients

12 oz lasagna noodles
2 cups shredded mozzarella
1/2 cups grated parmesan
6 tbsp butter or margarine
1/3 cup all-purpose flour
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 1/2 cups milk
bolognese meat sauce 888
1/4 cup finely chopped pancetta,
1 1/2 lb ground beef
1/2 lb mild italian sausage
1 28 oz can tomatoes, cut up
1 cup chopped onions

1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup snipped parsley
6-12 oz tomato paste
1/2 tsp chicken boullion granules
1 cup white wine
garlic, oregano and basil to taste.

How to prepare

Cook pasta in boiling salted water just till tender (do not overcook); drain. Rinse in cold water; drain. Next combine cheeses. For white sauce in saucepan melt butter stir in flour, white pepper, nutmeg, and 1/2 tsp salt. Add milk; cook and stir till thickened and bubbly. Arrange a single layer of pasta in bottom of greased 13x9x2″ baking dish. Spread with 1/3 white sauce 1/3 meat sauce, and 1/3 cheese mixture. Repeat two more times. Cover and bake in 350

Share

Italian vegetarian lasagna

Ingredients

12 uncooked lasagna noodles
1/2 cup dry sherry
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
4 cups zucchini, coarsely grated
2 medium red or green bell peppers, seeded & chopped

2 cup fresh spinach
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
15 oz light ricotta cheese
1 cup nonfat cottage cheese
1/4 cup grated parmesan cheese
8 oz can tomato sauce

4 oz (1 cup) shredded low moisture part-skim mozzarella cheese

How to prepare

Heat oven to 425f. Spray 13 x 9″ (3 quart) baking dish with non stick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large non stick skillet or dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425f for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. Yield: 10 servings

Share

Spiced carrot soup with ginger and lemongrass

Ingredients

5 cup carrots, peeled and chopped coarsely
1 cup leek, white part only, chopped coarsely or
1 cup onion
1 cup celery, chopped coarsely
2 oz fresh ginger
1 stalk lemongrass
1 tbsp honey
1 tsp curry powder
1 pn cinnamon
2 cloves garlic
2 tbsp vegetable oil
6 cup chicken stock or water
Juice of 1/2 lemon
Salt and pepper to taste
1/2 cup creme fraiche
1 tbsp parsley, finely chopped
Salt and pepper to taste

How to prepare

In a med pot, heat 2 tbsp oil saut

Share

Salt baked – stuffed chicken

Ingredients

3 lb fryer
6 lb rock salt
parchment paper
1/4 cup peanut oil
1 tsp salt
3 tbsp dark soy sauce
1 whole star anise
2 tbsp sherry
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
2 green onions, chopped

How to prepare

Wash chicken & pat dry. Swab cavity with sherry; stuff with ginger, garlic & green onions; seal with clip or string. Rub outside of chicken with dark soy sauce; allow to stand until soy sauce is absorbed
wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil
in wok or lg pot, heat rock salt, stirring periodically, until it begins to brown. Place wrapped chicken in rock salt, spooning some salt around sides & over top. Cook for about 10 minutes. Turn over chicken, cover with rock salt (but always have at least 2″ layer of salt under chicken) & cook for another 10 minutes. This cooking time will give a moist, slightly underdone chicken. Increase baking time to 15 minutes on each side, for well done
remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices. Cut in half, then into bite-size pieces. Serve with soy dip. Yield: 4 servings

Share

Mediterranean lemon and garlic dressing

Ingredients

1/2 garlic clove, crushed and coarsely chopped
1 tsp fine sea salt
1 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
freshly ground black pepper to taste

How to prepare

In clean dry salad bowl mash garlic and salt together with spoon to make smooth paste. Add lemon juice, stir until salt is dissolved, then add olive oil and pepper. Mix dressing well. Toss with or drizzle over greens just before serving.

Share