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Enselata Emiliana

Ingredients:

Spring Mix Salad Greens
Carmelized Walnuts
Toasted Proscuito Strips
Parmesan Regiano cheese
Honey and Balsamic Dressing

Cooking Instructions:

Blend Balsamic vinegar and honey in a food processor till tastes sweet and foamy.

Caramelize sugar in a sauté pan until liquid, immediately adding 3 tbls of honey. Add in chunks of walnut and mix thoroughly as you remove from heat. Lightly sauté the julienne cuts of prosciuto ham and let dry on a paper towel.

Toss all ingredients with spring mix salad greens including shredded parmesan cheese.

Small servings are good. Some even enjoy this as an entree.

Curried Vegetables

Ingredients:

1 head of broccoli or cauliflower
1 zucchini squash, sliced
1 cup carrots, grated or shredded
1 large onion sliced 1 tsp. olive or vegetable oil
1 tsp. butter
1 can light coconut cream
1 tbsp. curry powder

Cooking Instructions:

Heat oil and butter in skillet. Sauté onions until tender. Add vegetables and sauté until golden brown. Remove from heat. Place in a large baking dish.

Place curry powder in frying pan and stir until all liquid is absorbed. Add coconut cream and mix well. Pour mixture into baking dish. Bake in pre-heated oven at 350 degrees for 35-45 minutes.

GRILLED CHICKEN CAESAR SALAD

Ingredients:

12 boneless, skinless, chicken breast pieces
5 cups romaine lettuce, torn into bite size pieces
1 cup prepared Caesar salad dressing
1 cup croutons 1 small sweet purple onion, sliced very thin
1 cup croutons
grated Parmesan cheese
vegetable oil cooking spray

Cooking Instructions:

Place 1/2 cup of dressing in large bag or sealed bowl with tenders. Allow to marinate for 1 hour. If time doesn't allow for marinating, baste chicken with dressing while grilling. Lightly coat grill or broiler rack with cooking spray. Place tenders on preheated grill rack, cooking about 5 minutes on each side. Be sure that inside is no longer pink. Cool tenders. Cut into 1/2-inch strips. Toss romaine lettuce with remaining 1/2 cup dressing, chicken strips, and croutons.

Top with thin slices of purple onion and Parmesan cheese.

TWICE-BAKED POTATOES

Ingredients:

4 large baking potatoes
1/2 small butternut squash
1 cup grated American cheese (can substitute other cheese)
1 bunch green onions (diced)
1/3 cup soft butter (or margarine)
salt
pepper

Cooking Instructions:

Wash potatoes (do not wrap in foil) and place on middle rack of preheated oven. Bake for 1 hour at 450. While potatoes cook, steam the butternut squash. Halve, place face down in a dish with a small amount of water and microwave until tender, 3-4 minutes. When tender, scoop squash meat out into a mixing bowl. Remove potatoes from the oven and halve, lengthwise. Scoop out most of the potatoes, leaving a little around the edges. Add potatoes to mixing bowl. Add butter. Add salt and pepper. Mix together until the consistency of lumpy mashed potatoes. Scoop mixture into the potatoes skins and place on baking sheet. Sprinkle on diced green onions. Cover with grated cheese. Bake for 10 more minutes. Remove from oven and serve.

ORIENTAL STYLE CAULIFLOWER

Ingredients:

1 head of cauliflower, cut up into florets
1 small can of sliced water chestnuts, drained
4-6 Shitake mushrooms, sliced
2 tablespoons each: cornstarch, cooking sherry, chicken broth
(or water), soy sauce
1 tablespoon diced scallions

Cooking Instructions:

Place Cauliflower florets, 1/3 cup water in saucepan. Cover, and simmer for 8 minutes. Add mushroom slices, and more water if needed. Stir gently, and add water chestnuts. In separate saucepan mix soy, sherry, broth, and cornstarch. Heat until sauce starts to thicken. Stir.

Remove from heat. Drain Cauliflower florets, mushrooms and water chestnuts, and place in serving bowl. Pour sauce over vegetables, and sprinkle with diced scallions.

Serve immediately.

LEMON VINAIGRETTE ASPARAGUS

Ingredients:

2 pounds asparagus stalks, washed and trimmed
1 clove garlic, chopped fine
1 small red bell pepper, diced (for color)
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice (fresh squeezed)
3/4 teaspoon kosher salt
Dash freshly ground black pepper

Cooking Instructions:

In a mixing bowl, combine garlic, red bell pepper, olive oil, lemon juice, salt, and pepper. Cover and store in the refrigerator.

Blanch the asparagus in boiling water for about 3 minutes or until crisp-tender. Remove from heat and rinse with cold water. Drain well.

Gently toss asparagus with lemon vinaigrette dressing to lightly coat.

Serve as a side dish, or a lite summer snack!

BROCCOLI SALAD

Ingredients:

2 bunches broccoli
1 tablespoon cooking oil
6 slices bacon
1/2 small red onion, chopped fine
1 cup raisins
2 tablespoons apple cider vinegar
1 cup reduced-fat or lite mayonnaise or salad dressing
1/4 cup sugar
1/8 teaspoon celery seed (optional)

Cooking Instructions:

Cut off the broccoli heads, and separate into small florets. Discard stems or save for use in other recipes. Steam in a microwave for four minutes. Bite a piece. broccoli should be crispy-tender and bright green. Microwave for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process. Remove into a colander and set aside to drain. Put cooking oil in a skillet. Chop bacon into tiny cubes and sauté on medium heat until crispy. Drain and spread onto a paper towel to blot more grease. (You may fry bacon whole if you wish, drain, cool and then crumble fine.)

Make up the dressing.

Add the chopped onion, crumbled bacon and raisins to the dressing and mix well. If you have a salad strainer, spin Foxy-brand broccoli to remove more water. Place broccoli in a bowl, pour dressing over it and mix lightly. Refrigerate for 3 hours or more to chill and develop the flavors.

Additional Comments:

This salad will keep well in the refrigerator for three days.

ARTICHOKE-OLIVE SOUFFLÉ

Ingredients:

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup nonfat milk
1 cup (4 oz.) shredded Swiss cheese
One 6-oz. jar marinated artichoke hearts, drained and coarsely chopped
One 2 1/4 oz. can sliced ripe olives, well drained
5 eggs, separated
Vegetable oil cooking spray
1 tablespoon grated Parmesan cheese

Cooking Instructions:

Melt butter in a 2-quart pan over medium heat. Add flour and salt and cook, stirring constantly, until bubbly. Remove from heat and gradually blend in the milk until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Add Swiss cheese and stir until cheese is melted. Blend in artichokes and olives. Remove from heat. With a wooden spoon, beat in egg yolks.

Spray bottom and sides of a 1 1/2 to 2-quart soufflé dish with cooking spray, then coat with Parmesan cheese. In a bowl, whip egg whites until moist, soft peaks form. Gently fold egg whites into cheese sauce. Pour mixture into prepared baking dish. Bake at 375 degrees F. until soufflé is puffy and golden brown and a long pick inserted in center (through a surface crack) comes out clean (30 to 35 minutes).

Serving Suggestions:
Serve immediately.

GUATEMALAN MARINATED TOMATOES

Ingredients:

3/4 cup cider vinegar
1 1/2 teaspoons sugar
2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup ketchup
3 tablespoons water
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons fresh lemon juice
1/2 cup olive oil
4 1/2 tablespoons coriander seeds; coarsely cracked
12 small Red ripe tomatoes, peeled
1 head romaine lettuce; cut crosswise into 1/2-inch strips
1 cup fresh cilantro sprigs

Cooking Instructions:

In deep bowl, whisk together vinegar, sugar, salt, pepper, ketchup, water, Worcestershire sauce, lemon juice, olive oil and coriander seeds. Prick each tomato with a fork in 3 or 4 places. Submerge tomatoes in the vinaigrette and marinate overnight in refrigerator. To serve, layer half the lettuce, cilantro and drained tomatoes in a serving bowl, then repeat layers.

LEBANESE CABBAGE ROLLS

Ingredients:

1 large Head cabbage
1 lb Coarsely ground beef
1 cup Rice
2 teaspoon Salt
2 Lemons (Juice of)
1/4 teaspoon M.S.G.
1/2 teaspoon Allspice
3 Cloves garlic
2 cup Canned tomatoes OR 1 can tomato paste

Cooking Instructions:

Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices. This is the filling.

Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tbsp. of filling and roll firmly.

Place cabbage rolls neatly in rows making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls.

Sprinkle 1/2 tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons.

CALIFORNIAN ARTICHOKE CHICKEN SAUTÉ

Ingredients:

16 California baby artichokes
¼ cup olive oil
4 half chicken breasts, skinned, boned and cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic minced 1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon
each dried basil and rosemary, crushed
½ cup chicken broth
1 pound fettuccine, cooked and drained

Cooking Instructions:

Deleaf, remove chokes from artichokes cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.

Collard Greens

Ingredients:

4-6 bunches of collard cleaned and steamed
5 slices of bacon
1 smoked ham hock
1 large chopped onion seasoning salt to taste
1 bunch of green onions (optional)
black pepper to taste
7 cups of water

Cooking Instructions:

Lay collard greens on top of each other, (no more then 4 at a time) roll and then
cut in half with a knife. Cut even smaller if you have large leaves.

Line the bottom of a large stock pot with the bacon. Cook on medium heat until done, obtaining as much bacon grease as possible. Add the water to the stock pot and the grease and bring to a boil. Now add the 1/2 of the chopped onion, ham hock pepper and salt to taste.

Let mixture boil for 10 minutes. Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot. Rapidly boil for 45 minutes. Reduce heat and let simmer for 4-6 hours.

Serve with green onions.

HAWAIIAN YAM BAKE

Ingredients:

8 large Sweet potatoes or yams; peeled and cut into 2-inch chunks
2 cups Pineapple chunks
1 cup Banana; sliced
2 cups Hearts of palm; cut into 2-inch chunks
2 cups Tempeh; cut into 1-inch chunks
2 cups Dried lentils 3 cups Vegetable stock
1/2 cup Honey or other natural sweetener
2/3 cup Prepared spicy mustard
1/2 cup Cider vinegar

Cooking Instructions:

Preheat oven to 250 degrees F. Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and bake, covered, for 2 hours. Stir occasionally and serve hot.

Additional Comments:

For a sweeter taste, use apple juice to replace 1/2 of the vegetable stock.

GREEK STYLE MOUSSAKA

Ingredients:

3 medium Eggplants
1/2 cup Vegetable oil
3 large Onions, chopped fine
2 lb Ground lamb (or beef)
3 tablespoons Tomato paste
1/2 cup Red wine
1/2 cup Chopped parsley
1/4 teaspoon Ground cinnamon
Salt Freshly ground pepper
1/4 lb Butter
6 tablespoons Flour
1 qt Milk
4 Eggs; beaten until frothy
Grated nutmeg
2 cup Ricotta or cottage cheese
1 cup Fine bread crumbs
1 cup Grated Parmesan cheese

Cooking Instructions:

Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in
1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions
until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire. Preheat the oven to 375 F. Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cook slightly and stir in the beaten eggs, nutmeg and ricotta. Grease an 11 x 16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving.

Cut into squares and serve.

Additional Comments:

This dish is better on the second day.

ARTICHOKE KHORESH

Ingredients:

1 1/2 pounds chicken legs, skinless; cut up and defatted
2 tablespoons olive oil
2 medium onions -- peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water 1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound fresh artichoke hearts

Cooking Instructions:

STEP #1 - Heat a non-stick saute pan and lightly brown chicken. Add 1 tablespoon oil and the
onion. Fry over medium heat, stirring occasionally, for 20 minutes or until onion becomes
translucent. Add salt, pepper, saffron water, and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30 minutes, stirring occasionally.

STEP #2 - In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil over medium heat for
10 minutes and add to the chicken.

STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover and simmer for 40 to
55 minutes over low heat.

STEP #4 - Check to see if the artichoke hearts are tender. Taste the khoresh and adjust seasoning.

Transfer it to a deep casserole. Cover and place in a warm oven until ready to serve.

STEP #5 - Serve hot from the same dish with steamed basmati; cook it very slowly with a very
tight fitting lid. Add salt to water to help rice withstand a longer cooking time.

Additional Comments:

VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice. Frozen
(2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If pre-cooked, adjust cooking
time, adding artichoke hearts when appropriate to step 3. Chicken can be replaced with 1
pound lean stew meat such as lamb, veal or beef, cut into 1 inch cubes. In step 1, increase
water to 2-1/2 cups; and simmer for 55 minutes instead of 30 minutes.

ASPARAGUS GRATIN

Ingredients:

2 tablespoons unsalted butter
3 tablespoons flour
1 1/4 cups milk
1 cup chicken broth
1/2 cup grated sharp white cheddar, or Swiss or Parmesan cheese
Salt and freshly ground black pepper
1 pound asparagus, peeled and cooked
4 hard boiled eggs, thinly sliced
1/4 cup fresh bread crumbs mixed with 1/4 cup grated cheese (same type you added to the sauce)
1 tablespoon melted butter

Cooking Instructions:

In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring
constantly, for one minute. Add the milk and broth, whisking vigorously and bring the liquid to
a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the
sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and
pepper. Preheat the oven to 425 degrees. Arrange the asparagus in the bottom of a baking dish.
Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with
cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce
is bubbly.

EGGS HAVANA STYLE

Ingredients:

SAUCE:
1/4 cup pure Spanish olive oil
1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, finely chopped
1 cup tomatoes, canned, drained and chopped OR prepared tomato sauce
1/2 cup pimiento, drained and finely chopped
2 tablespoons dry sherry
salt to taste
fresh ground black pepper to taste

EGGS:
8 large eggs
4 tablespoons salted butter
salt to taste
fresh ground black pepper to taste
1 tablespoon finely chopped parsley, for garnish

Cooking Instructions:

In a medium-size skillet over low heat, heat the oil until it is fragrant, then cook the onion, bell pepper, and garlic, stirring, until tender, 8 to 10 minutes. Add the tomatoes, pimientos, and sherry, cook until thickened, 15 minutes, and season with salt and pepper.

Lightly oil 4 ramekins or au gratin dishes and divide the sauce among them. For each dish, break two eggs into a saucer, slide them on top of the tomato mixture, and drizzle with 1 tablespoon melted butter. Bake in a 350 degree preheated oven until the whites are set and the yolks are still soft, 10 to 12 minutes. Sprinkle with salt, pepper, and parsley, and serve immediately from the baking dishes.

Honey Onions Bermuda Style

Ingredients:

1 lb. onions
1/4 cup rum 1/4 cup honey
2 tablespoons butter

Cooking Instructions:

Boil onions in water until tender and drain. Place onions, honey, rum and butter in large
skillet and cook over low heat until onions are well glazed.

Serving Suggestions:

This makes a great side dish with filet mignon.

Additional Comments:

Turn onions often and watch your heat -- the honey will burn easily.

Southern Pinto Beans

Ingredients:

1 lb. Pinto Beans soaked overnight.
2 cloves crushed garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 lb bacon 2 coarsely chopped onions
1 teaspoon pepper (at least)
1/2 teaspoon salt
4 Hamhocks

Cooking Instructions:

Place all ingredients in large pot and cover with water by 2 inches. Bring to boil and then cook over low heat until beans are tender. If you soak the beans overnight, start checking for doneness in about an hour. Add water if needed.

Serve over or with cornbread on the side.

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