Eggplant Parmesan

Ingredients:

2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
3 1/4 teaspoons salt
5 lb plum tomatoes
1 1/2 cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 cup all-purpose flour
5 large eggs
3 1/2 cups panko* (Japanese bread crumbs)
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced

Preparation:

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Cooks' note:
Tomato sauce can be made 1 day ahead and chilled, covered.

Lasagne Al Forno

Ingredients:

1/2 pound ground beef
1/4 cup milk
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 tablespoons olive oil
1 large onion
2 cloves garlic, peeled and finely chopped
4 cups tomato puree
6 ounces tomato paste
6 quarts water
1 pound lasagna
3/4 pound mozzarella cheese, sliced thin and then cut into 1/4-inch strips
1 1/4 pounds ricotta cheese
1 1/4 cups grated Parmesan

Preparation:

In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper. Form into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches. Remove from the pan as they brown and drain on paper towels. Set aside.

In the same skillet, add the onion and garlic and saute until the onion is lightly browned. Then stir in the tomato puree and tomato paste. Simmer for 15 minutes.

Bring 6 quarts of water to boil in a large pot.

Add the meatballs to the tomato mixture and continue cooking for another 30 minutes. Meanwhile, liberally salt the boiling water and add the lasagna. Cook until al dente, about 10 minutes. Drain in colander.

Preheat the oven to 375 degrees F.

In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs). Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish). Cover that with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs. Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan.

Bake for 30 to 35 minutes. If the cheese on top hasn't melted, run under the broiler briefly. Then let the dish rest at room temperature for a few minutes.

Roasted-Tomato Soup

Ingredients:

4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream

Preparation:

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls and float 1 wafer in center of each.

Cooks' note:
• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.

Low-Fat Banana Bread

Ingredients:

2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preparation:

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.

http://www.epicurious.com/recipes/food/views/4331

baked flounder fillets in lemon-soy vinaigrette

Ingredients:

two 6-ounce flounder fillets
1 garlic clove
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:

Preheat oven to 450°F.

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.

Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

http://www.epicurious.com/recipes/food/views/15169

Yellow Rice

Ingredients:

2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 1/2 cups jasmine rice or basmati rice, well rinsed
2 1/4 cups low-salt chicken broth
1 teaspoon (scant) salt
1/2 teaspoon (scant) turmeric

Preparation:

Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.

Chicken Peanut Curry

Ingredients:

3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges

Preparation:

1 Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.

2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.

3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.

4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.

Serves 6-8.

http://www.elise.com/recipes/archives/001419chicken_peanut_curry.php

Honey-Soy Glazed Sea Bass

Ingredients:

For the Fish:
6-6 ounce Sea Bass Filets

For the Marinate:
1-Cup Honey
1-Cup Soy Sauce (Light)
3/4-Cup White Wine Vinegar
3/4 –Cup Canola Oil
Place all ingredients in a blender and blend for 1 minute. Place marinate in a plastic container and set aside. This marinate can be pre made and will last for 10 days.

For the Stir-Fry:
1/2-Cup Carrots, Julienne
1/2-Cup Green Squash, Julienne
1/2-Cup Yellow Squash, Julienne
1/2-Cup Beans Sprouts
1-Cup Rice Noodles, Pre cooked
1/4-Cup Cilantro and Basil, Chopped together

Preparation:
Pre heat your oven to 300 degrees, with olive oil and a non stick sauté pan sear the Sea Bass on one side until it is browned, then place in a baking pan and pour the marinate on top of the fish; enough marinate to cover 1/4 of the fish. Place the dish in the oven for about 7 minutes; a great tip is to use a toothpick in the center of the fish, if it goes in easy it is done.

In a Wok or Sauté pan sauté the vegetables in a little Sesame oil until tender; you should cook these very hot and fast. Toss in your noodles and chopped herbs, add a spoon of the marinate to the vegetables this will create a glaze to your vegetables.

Lie out 6 bowls, Place the stir-fry in the center and lay the fish on top. Strain marinade and pour it on top of the fish. Garnish the fish with fresh basil and cilantro.

Note: The rice noodles can be found at Asian markets and specialty food shops. Cook them just like Pasta.
Julienne; is food that has been cut like a matchstick, cut into strips.

http://arnoldpalmers.squarespace.com/desert_dish_blog/2007/6/12/honey-soy-glazed-sea-bass.html

Chicken and Black-Bean Guacomole Tostadas

Ingredients:

1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)

2 cooked chicken breast halves, shredded (about 1 3/4 cups)

1 tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice

4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or
feta cheese
Purchased salsa

Preparation:

Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.

Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.

http://www.epicurious.com/recipes/food/views/1761

Beef Tenderloin with Port-Balsamic Sauce

Ingredients:

1 cup ruby Port
1 cup dry white wine
2 8-ounce beef tenderloin steaks
All purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil

2 tablespoons balsamic vinegar

Preparation:

Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.

Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.

http://www.epicurious.com/recipes/food/views/5808

Chinese Barbecued Pork with Garlic Sauce

Ingredients:

For barbecued pork:
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
a 3/4-pound pork tenderloin

For garlic sauce:
2 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian chili oil, or 1 teaspoon Asian sesame oil plus Tabasco to taste


1/4 cup fresh coriander leaves, washed well, spun dry, and torn

Preparation:

Make barbecued pork:
Preheat oven to 350°F. and line a shallow baking pan with foil.
In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160°F. Cool pork completely in baking pan.

Make garlic sauce while pork is cooling:
In a small bowl stir together sauce ingredients until sugar is dissolved.

Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

http://www.epicurious.com/recipes/food/views/11820

Cinnamon Crumble Apple Pie

Ingredients:

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar

Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream

Preparation:

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:
Mix all ingredients in large bowl to coat apples.
For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

http://www.epicurious.com/recipes/food/views/108650

Wasabi Mashed Potatoes

Ingredients:
3 lb russet potatoes, peeled, cut into 2-inch pieces
¾ C whole milk
1 TB wasabi powder
¼ C (½ stick) butter

Preparation:
Place potatoes in large pot of cold salted water. Boil until tender, about 20’. Drain. Return to pot; mash. Combine ¾ C milk and 1 TB wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 h ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)

Swedish Corn Bread

Ingredients:
1 ½ C sugar
½ C (1 stick) unsalted butter, room temperature
3 large eggs
2 C water
2 C yellow cornmeal
2 C all purpose flour
1 TB baking powder
1 tsp salt

Preparation:
Preheat oven to 400°F. Butter 13x9x2” glass baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until well blended. Beat in 2 C water and cornmeal. Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture; stir just until blended. Transfer batter to prepared pan.
Bake until bread is golden brown and tester inserted into center comes out clean, about 35’. Transfer dish to rack and cool corn bread slightly. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature.)

Steve's Homemade Pizza

Makes 3 medium pizzas

Crust Ingredients:
1 1/3 C warm water (105oF)
¼ C non-fat dry milk
½ tsp salt
1 TB sugar
1 pk dry yeast
4 C flour
2 TB olive oil

9 oz olive oil (or melted butter)
Butter-flavored Pam

Preparation:
Combine yeast, sugar, salt, and dry milk in a lg (2qt) bowl. Add water and stir to mix well. Sit for 2’, add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on flat surface and knead for 10’. Divide into 3 balls and using rolling pin, spread each into 9” circle. Place ~3oz of oil into each of three 9” cake pans, spread evenly. Place dough circles into cake pans, spray outer edges with Pam. Cover with a plate and place in warm area to rise for 1 – 1 ½ hours.

Combine sauce and let sit for 1 h (I usually double sauce recipe):

Sauce Ingredients:
1 8oz can tomato sauce
1 tsp dry oregano
½ tsp marjoram
½ tsp dry basil
½ tsp garlic salt

Shredded Mozzarella Cheese
toppings (pepperoni, sausage, etc)

Preheat oven to 475oF. Remove dough from baking pans if desired, and can finger-spread out to desired tickness and size. Spoon 1/3-2/3 cup sauce on dough and spread to within 1” of edge. Distribute 1 ½ oz shredded mozzarella cheese on sauce. Place topping of your choice in this order: pepperoni/ham, vegetables, cooked meats (sausage, beef, bacon).
Top with 3oz mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.

Spinach salad with Apples, Avocado and Bacon

Ingredients:
1 C vegetable oil
¼ C powdered sugar
¼ C apple cider vinegar
1 TB fresh lemon juice
1 ½ tsp dry mustard
1 ½ tsp paprika
½ tsp ground ginger
½ lb bacon slices, chopped
2 6-oz bags baby spinach leaves
2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced
1 C very thinly sliced red onion
1 ripe avocado, halved, pitted, peeled, cubed

Preparation:
Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper. Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.

Penne alla Vodka

Ingredients:
3 TB unsalted butter
2 lg garlic cloves, finely chopped
2 oz thinly sliced prosciutto, cut into thin strips
28-35oz can Italian peeled tomatoes, drained and coarsely chopped
½ tsp crushed red pepper
½ C heavy cream
¼ C vodka
salt
1 lb penne, boiled to al dente
½ C freshly grated Parmigiano-Reggiano

Preparation:
In a large skillet, melt butter over medium heat. Add garlic and cook until golden (about 2’). Stir in prosciutto and cook for about 1’.
Add tomatoes + red pepper and simmer 5’. Stir in the cream and cook, stirring well for 1’. Add vodka and cook 2’. Season to taste with salt.
Add pasta to skillet and toss until pasta well coated. Add cheese and toss again.

Olive Garden Eggplant Parmigiana

Ingredients: parmigiana
1 eggplant (peel, sliced ¼”)
Flour
Oil
Seasoned salt
1 lb jar meat-flavored Prego
¼ C grape jelly
14oz can sliced-sytle stewed tomatoes
4 sl mozzarella cheese

Preparation:
Moisten eggplant and coat lightly in flour, quickly brown in oil, dusting each side generously with seasoned salt. When fork tender and golden brown, transfer to jelly roll pan. Cover loosely with foil and bake 375o 20-25’ or until tender. Use 8 slices for this amount of sauce.
Combine sauce ingredients (break up with fork) and heat medium until piping hot. Do not boil, but be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375o oven just to melt cheese.

Sopranos Eggplant Parmigiana

Ingredients:
2 medium eggplants (1 lb)
salt
olive oil or vegetable oil for pan frying
2 ½ C marinara sauce
8 oz fresh mozzarella, thin slice
½ C fresh grated Pecorino Romano or Parmigiano-Reggiano

(marinara sauce, 3 C)
2 lg garlic cloves, lightly smashed
¼ C olive oil
2 lbs very ripe plum tomato (peel, seed, chop)
or 28oz can Italian peeled tomatoes, drain & chop
salt
8 – 10 fresh basil leaves, torn into pieces)

Preparation:
Trim eggplants and cut into ¼”think slices. Layer in one or more colanders, sprinkling each layer with salt. Let drain 30’. Rinse and pat dry.
Pour ½” oil into one or more large deep skillets and heat over medium. Fry slices in batches in single layer, turning once, until brown on both sides.
Preheat 350oF.
Spread thin layer of tomato sauce on bottom of one or more shallow baking dishes. Make a layer of eggplant slices, overlapping slightly. Top with layer of mozzarella, another layer of sauce, and sprinkle with grated cheese. Repeat. (can cover and refridgerate several hours or O/N, remove from fridge 30’ before baking).
Bake 45-60’ or until sauce bubbly and mozzarella is melted. Let stand 10’.

For sauce, cook garlic in oil in large skillet over medium heat, pressing occasionally withback of spoon, until golden, about 4’. Add tomatoes and salt to taste, bring to a simmer and cook, stirring often, until sauce is thick, 15-20’, depending on tomatoes. Stir in basil leaves.

Crab wontons

Ingredients:
½ lb backfin crabmeat
¼ lb cream cheese, softened
¼ C thinly sliced scallions
wonton wrappers (thawed)
plum sauce

Preparation:
Clean crab of shell fragments, mix well with softened cream cheese. Add scallions. Place wonton wrapper in front of you on the diagonal, so points facing you, left, right, ahead. Add a TB or so of crab mix in center and fold tip facing you to other side = triangle. Take two opposing points and fold together. Stand up so point is sticking up. Bake about 15’ at 350oF until golden brown (can also fry them in peanut or other oil for a few minutes each side). Serve with plum sauce.

Classic Spaghetti and Meatballs with Tomato and Sage Sauce

Ingredients:
3 ¾” thick slices Italian bread with crusts (each 3x5”)
Milk
1 lb ground sirloin
2 TB (packed) grated Parmesan cheese
1 lg egg
1 TB minced fresh Italian parsley
1 lg garlic clove, minced
1 tsp salt
½ tsp ground black pepper
2 TB olive oil
Tomato-Sausage Sauce
1 lb spaghetti, freshly cooked
Additional grated Parmesan cheese

Preparation:
Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10’. Place meat in large bowl. Mix in 2 TB cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded TB for each, shape mixture into 24 meatballs. Heat oil in heavy large skillet over medium heat. Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15‘. Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. Simmer to blend flavors, about 10’.
Place pasta in large bowl. Add 1 ½ C sauce and toss to coat. Top with meatballs and remaining sauce. Serve with additional Parmesan cheese

Tomato-sausage sauce
(5 C)

Ingredients:
6 TB olive oil
4 spicy Italian sausages, pierced several times with toothpick
1 lg onion, finely chopped
4 lg garlic cloves, minced
1 ½ 28oz cans crushed tomatoes with added puree
¼ C chopped fresh Italian parsley
2 small bay leaves
2 tsp dried basil
2 tsp dried oregano

Preparation:
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10’. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30’. Season with salt and pepper. Slice sausages thinly, if desired.

Chili

Ingredients:
2 lbs beef sirloin (not ground beef) cut into small cubes
1 lb sausage
1 lg white onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
3 serrano chili peppers, seeded and minced
3 garlic cloves
1/3 C chili powder
1 TB kosher salt
2 tsp ground oregano
2 tsp ground cumin
2 bay leaves
2 28oz can whole tomatoes in sauce
½ C yellow cornmeal
1 can 16oz pinto beans
1 can 16oz black beans

Preparation:
In a large soup kettle, cook beef, sausage, onions, red and green peppers, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10’. Pour off excess fat. Add chili powder, salt, oregano, cumin, and bay leaves and stir 1’. Add tomatoes with their sauce, breaking up tomatoes with spoon. Bring to a simmer. Reduce heat to low and cook, stirring often, until liquid is reduced (1 ½ h). In a small bowl, combine cornmeal and ½ C water. Stir cornmeal mix and beans into chili. Cook, stirring occasionally until chili is thickened about 10’. Can be made up to 3 days in advance.

Makes (6-8 servings)

Chicken Pad Thai

Ingredients:
1 lb boneless, skinless chicken breasts (about 3), cut into 1” cubes
5 TB plus 1 tsp Asian fish sauce
½ lb firm tofu, cut into ¼” cubes
1 C water
2 TB lime juice
1 ½ tsp rice-wine vinegar
3 ½ TB sugar
¾ tsp salt
2 TB Tamari
¼ tsp cayenne pepper
¾ lb Rice Noodles
3 TB cooking oil
4 cloves garlic, chopped
3 Eggs Beaten
2/3 C salted peanuts, chopped fine
2 C bean sprouts
½ C lightly packed cilantro leaves

Ingredients:
In a small bowl, combine the chicken and ½ tsp of the fish sauce. In another bowl, combine the tofu with another ½ tsp of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 TB fish sauce with the water, 1 ½ TB of the lime juice, the vinegar, sugar, salt, tamari paste and cayenne.
In a pot of boiling, salted water, cook the rice noodles until done, about 12’. Drain.
Meanwhile, in a wok or large frying pan, heat 1 TB of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4’. Remove. Put another TB of oil in the pan. Add the tofu and cook, stirring, for 2’. Remove. Put the remaining 1 TB oil in the pan, add the garlic and cook, stirring, for 30” Add the beaten eggs and cook till lightly scrambled, approx 30".
Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining ½ TB lime juice and half the cilantro. Top with the remaining peanuts and cilantro. Serve with Bean Sprouts on top.

Cheesecake factory Chicken Madeira

Ingredients:
1 TB olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices

Madeira Sauce
2 TB olive oil
2 C sliced fresh mushrooms
3 C madeira wine
2 C beef stock
1 TB butter
¼ tsp ground black pepper

Preparation:
Heat up olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼” thick. Sprinkle each fillet
with salt and pepper. Sauté the chicken fillets for 4 to 6 minutes per side, or until
the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese. 6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Beef tenderloin with wild mushrooms

Ingredients:
1 lb beef tenderloin, fat trimmed
1 TB heavy soy sauce
¼ C + 1 TB rice wine or dry sherry
2 tsps dark sesame oil
1 lb mixed fresh mushrooms (chanterelles, shiitakes, portabellas, morels, buttons)
3 whole green onions
3 TB oil (split 2TB and 1TB)

Seasoning
3 cloves garlic, minced finely
1 TB very finely minced fresh ginger

Sauce
¼ C chicken stock
2 TB rice wine or dry sherry
1 TB thin soy sauce
1 TB oyster sauce
1 TB dark sesame oil
1 TB cornstarch
½ tsp sugar
¼ tsp freshly ground black pepper

Preparation:
Cut beef in ¼” thick rectangles (½” wide, 1” long). In small bowl, combine soy sauce, 1 TB rice wine and sesame oil. Mix thoroughly with beef and marinate 15’ – 8h in fridge. Set aside remaining rice wine. Trim tough stems from shrooms and cut into ¼” thick slices. Cut green onions on sharp diagonal (1” long) and then combine with shrooms. Combine seasonings and sauce ingredients in small bowls, set aside.

Place wok over highest heat. When hot, add 2 TB oil and roll to wisp of smoke, add beef. Stir and toss till loses raw exterior color (2’), then slide onto plate. Immediately return wok to high heat, add remaining oil and seasonings (5” till white). Add mushrooms and onions, stir and toss until color brightens and shrooms soften (3’). As stir fry mushrooms, add remaining ¼ C rice wine so that mushrooms soften more quickly and develop a fuller flavor. Stir sauce and pour into wok with beef. Stir until all glazed with sauce, taste, adjust, and serve.