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| Articles about Main Course Recipes |
| Main Course Recipes : Sicilian Pasta and Black-Eyed Peas | | 2008-02-04 08:54:00 | | serve 6 to 8Ingredients :1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces)4 cloves garlicOne half cup olive oil1 tsp. dried basil3 Tbsp. fresh parsley, chopped1 14-oz. can diced tomatoes, drainedHot pepper flakes to taste1 small jar capers, drained1 pound linguineFresh grated Parmesan cheeseCook shrimp or chicken in deep saucepan/wok until done. Remove shrimp/chicken and discard liquid. In same saucepan add garlic, olive oil, basil, parsley, tomatoes, red pepper flakes and capers and simmer for 4 to 5 minutes until garlic is cooked. Add shrimp or chicken during last 2 minutes of cooking. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta. Add pasta to sauce, sprinkle generously with fresh Parmesan cheese and toss to completely coat pasta with sauce and cheese. Serve immediately.Tips : Be careful of how much of the red pepper flakes you use. Some guests or small children may not like | | By: Cooking is Easy | | |
| | Main Course Recipes : Sauteed Flounder with Orange-Shallot Sauce | | 2008-02-02 07:08:00 | | Makes 4 servingsLook for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.Ingredients :1/3 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper to taste1 pound flounder, sole or haddock fillets1 tablespoon extra-virgin olive oil1 large shallot, finely chopped (about 1/3 cup)1/2 cup dry white wine1 cup freshly squeezed orange juice2 heaping teaspoons Dijon mustard2 teaspoons butter2 tablespoons chopped fresh parsley1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.2. Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (see Tip). Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.3. A | | By: Cooking is Easy | | |
| | Main Course Recipes : Roast Rack of Pork with Mustard Greens, Baby Turnips, and Pomegranate Sauce | | 2008-01-31 20:39:00 | | Serves 4 POMEGRANATE MARINADE :Ingredients :2 ounces peanut oil or vegetable oil4 small dried red chilies2 cups pomegranate juice1/2 cup rice wine vinegar1/2 cup chopped garlic1/2 cup thinly sliced fresh ginger root1/2 cup packed brown sugar1/4 cup mushroom soy sauce6 ounces tamarind paste1 bunch green onions, chopped1 tablespoon freshly ground black pepper2 tablespoons ground coriander PORK AND VEGETABLES:Ingredients :1 (8-rib) pork rack, Frenched (bone ends trimmed clean by the butcher)SaltFreshly ground black pepper1/4 cup extra-virgin olive oil8 ounces unsalted butter (16 tablespoons)2 ounces thickly sliced smoked bacon, cut into large squares2 whole unpeeled heads garlic, cut in half horizontally2 pounds mustard greens, washed and trimmed, leaves cut into 3-inch squares1 1/2 cups good quality canned chicken broth1 pound baby turnips, trimmed, peeled, and cut into quarters1 tablespoon granulated sugarFirst, make the marinade: In a saute pan, heat the oil over moderate heat. Add the | | By: Cooking is Easy | | |
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| Main Course Recipes : Chicken Stuffed with Golden Onions & Fontina | | 2008-01-29 09:54:00 | | 4 servingsA semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.Ingredients :4 teaspoons extra-virgin olive oil, divided1 1/2 cups thinly sliced red onion2 teaspoons minced fresh rosemary, divided1/8 teaspoon saltFreshly ground pepper to taste 2/3 cup shredded fontina cheese, preferably aged4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat1/2 cup white wine1 cup reduced-sodium chicken broth4 teaspoons all-purpose flour1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.2. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese | | By: Cooking is Easy | | |
| | Main Course Recipes : Orange-Scented Beef Stirfry | | 2008-01-28 08:58:00 | | 4 servings, 1 1/4 cups eachIngredients :1/2 cup reduced-sodium chicken broth, divided1 tablespoon cornstarch2 tablespoons reduced-sodium soy sauce2 tablespoons orange marmalade1 tablespoon oyster-flavored sauce1 tablespoon rice vinegar1 1/2-2 teaspoons chile-garlic sauce4 teaspoons canola oil, divided12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips1 tablespoon minced fresh ginger1 large onion, slivered (1 1/2-2 cups)1 small red bell pepper, diced (1 cup)1 pound broccoli florets (about 4 cups)1. Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.2. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fr | | By: Cooking is Easy | | |
| | Main Course Recipes : Norwegian salmon fillets with zucchini, pine nuts and spinach, "Lean and Lively" | | 2008-01-26 06:36:00 | | Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.Preheat your oven to 400 degrees. To cook the salmon: You'll need an ovenproof sauté pan. (Cast iron works well). Spray the pan with butter spray. Spray the pink side of the salmon too. Sprinkle on the spice mixture to your taste. If you are using the Italian grin | | By: Cooking is Easy | | |
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| Main Course Recipes : Southwestern Chicken Dinner with Zippy Corn Pudding | | 2008-01-21 09:52:00 | | Ingredients Cornbread 1 7.5-oz package of corn muffin mix (Martha White is one brand)1/2 cup milk Zippy Corn Pudding One batch of cornbread (9X9-inch pan size or pre-made from the store will work fine too)1 cup canned corn, rinsed and drained4 slices hot pepper cheese or 1 cup block pepper cheese (diced either way)1/2 sweet red bell pepper, chopped1 mild chili minced (no seeds; use Anaheim, banana or some other mild chili)3 green onions diced (light green parts included)1 cup buttermilk (1% is fine)1/2 cup red enchilada sauce2 eggs1/4 tsp salt Chicken 4 chicken breasts, split, bone inSouthwestern meat rub or a barbecue rub1-1/2 cups red enchilada sauce (I use medium hot; you choose your level of taste.)6 green onions chopped (light green parts included)1 mild chili sliced into small rings (no seeds; you choose your chili)2 six-inch zucchinis, chopped into one-inch cubes Cornbread Instructions To make the corn bread, pull out your 9X9-inch ovenproof pan. Spray with baking spray or gre | | By: Cooking is Easy | | |
| | Main Course Recipes : Southern Beef Stew, Spinach and Mandarin Orange Salad , Cheese Buttermilk Biscuits | | 2008-01-15 21:03:00 | | Spinach and Mandarin Orange SaladIngredients :2 lbs. fresh spinach leaves torn into bite sized pieces2 large cans (about 8 oz. each) mandarin oranges drained1/4 cup almonds, slivered3 oz. real bacon bits2 eggs hard-boiled and diced1/4 cup green onions chopped DressingIngredients :1/4 cup dry red wine1/2 cup vegetable oil1/4 cup sugar1 tsp. salt1/2 tsp. pepper1 tsp. dry mustardToss salad ingredients together. Combine dressing ingredients together. Shake dressing well and serve dressing with salad.Tips : You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad. Southern Beef StewIngredients :2 lbs. stew beef cut into 1 inch cubes2 Tbsp. olive oil2 cloves garlic, minced1 small onion, finely chopped4 ribs celery, chopped2 carrots, shredded6 small new potatoes, cubed2 sprigs fresh thyme1 cup dry red wine2 cups beef broth1/2 cup cold water1/4 cup cornstarchSalt and pepperIn a large saucepan heat oil and brown beef, add garlic and onion and cook until tender. Add celery, carrots, potatoes, thyme, red wine, beef broth and salt and pepper. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed mix water and cornstarch together until smooth and add to stew to thicken. Feel free to use a crock pot or other slow cooker for this recipe. We sometimes put a dash of hot sauce into the stew immediately before serving to spice things up a bit.Tips : Use low fat beef broth. Cheese Buttermilk BiscuitsIngredients :2 cups flour2 tsp. baking powder1/2 tsp. baking soda3/4 cup milk1/4 cup vegetable oil1/2 cup cheddar cheese, gratedSift flour, baking powder and baking soda. Add milk, oil and cheese and stir well. Knead dough with some extra flour on a smooth surface, roll out with rolling pin. Cut dough with a cookie cutter or top of a glass. Place on ungreased cookie sheet and bake at 425 degrees for 12 - 15 minutes or until golden brown.Tips : Use low fat milk a | | By: Cooking is Easy | | |
| | Main Course Recipes : Good For You Stew | | 2008-01-12 10:48:00 | | Ingredients :One quarter cup olive oil1 pound stew beef cut into cubes1 pound ground beef (I used venison)2 cloves garlic, chopped finely1 small head of cabbage, quartered with the tough center removed and then cut in thick slices3 carrots, chopped4 ribs of celery, chopped2 turnips, chopped1 large onion, chopped48 ounces of V-8 juiceOne half cup red wineOne quarter cup red wine vinegar1 cup beef bouillonSalt and pepper2 bay leaves2 zucchini, chopped1 cup barleyBrown stew beef in a skillet in olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet, drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onion to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover, season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for an hour. Add barley and cook for another hour.Tips : Use fat free beef bouillon. | | By: Cooking is Easy | | |
| | Main Course Recipes : Blackened Rockfish, Polynesian Wild Rice Pilaf | | 2008-01-11 10:27:00 | | Ingredients :6 - 8 rockfish filletsOne half cup butter, meltedBlackening seasoningCoat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your area, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Tips : Coat the fish with non-stick spray if you would prefer but we think butter is always better.Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too spicy, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbsp.of mayonnaise and 1 Tbsp. of dill relish.Polynesian Wild Rice PilafIngredients :4 cups wild rice, cooked according to package directions1 large onion, choppedOne half cup celery, chopped1 15-oz. can crushed pineapple, drained2 Tbsp. butterCook rice until all liquid is absorbed. For added flavor you may use chicken broth instead of just water to cook your rice. While rice is cooking, saute onion and celery in butter until tender. When rice is finished cooking add sauteed onion, celery and pineapple to rice and mix well. Place in a baking dish and bake for 15 - 20 minutes at 350 degrees.Tips : This recipe is fine as is. | | By: Cooking is Easy | | |
| | Main Course Recipes : Asparagus Omelets and Smithfield Ham Hash | | 2008-01-10 10:45:00 | | Ingredients :24 eggs1 and one half cups waterOne third cup real bacon pieces2 cups grated cheddar cheeseOne half cup onion, chopped32 small asparagus spears, cut into one inch pieces and blanched in boiling waterSalt and pepper to tasteSeparate egg whites from yolks. Reserve the yolks for later use. Pour the egg whites into a bowl and beat until frothy. Add about 1 and one half cups water to make the mixture runny. Add bacon, cheese and onion and mix well. Add salt and pepper to taste. Bend each asparagus stalk until it breaks and discard the tough stalk end. Cut the other ends into 1-inch pieces. Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender. Drain asparagus and fill the pot with cold water to stop the cooking process. Heat a 9-inch skillet over medium heat. When skillet nice and warm, spray with non-stick spray and add a small amount of the omelet mixture, depending on how many omelets you plan to make. Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan. Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove. Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still a little moist on top. Fold omelet in half with a spatula and continue to cook, flipping occasionally, until the entire omelet has firmed up. Repeat for each omelet.Tips : I use only the egg whites with this recipe so it is a little more healthful than the entire egg. Smithfield Ham HashIngredients :One half cup butter1 onion, chopped2 and one half cups finely chopped Smithfield Ham2 and one half cups diced and boiled potatoesSalt and pepper to tasteMelt one quarter cup of butter in a pan, add onion and saute until onion is tender. Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well. Melt remaining one quarter cup of butter in pan and spread out the hash mixture in the pan. Cook over medium heat until brown on the bott | | By: Cooking is Easy | | |
| | Main Course Recipes : Schnitzel Paniert, Rosti & Rotkohl | | 2008-01-07 00:55:00 | | Ingredients :4 very thinly sliced pork steaks2 eggsOne half cup milk1 cup flour1 tsp. black pepperOne half tsp. paprikaPeanut oil for deep-fryingPreheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.Tips : Use your favorite egg substitute and low fat milk. If you cannot find thin cut pork steaks your local butcher should be able to cut some for you. RostiIngredients :2 lbs. russet potatoes1 cup olive oilSalt and pepper to taste1 Tbsp. parsley flakesPreheat oven to 350 F. Cut the potatoes into chunks about one inch thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.Tips : You might be able to get away with non-stick spray instead of olive oil; however, olive oil is supposed to be better for you than other types of cooking oil. RotkohlIngredients :4 cups shredded red cabbage1 cup thinly sliced onion1 and one half cups waterOne half cup vinegar (omit this if using an aluminum pot!)Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.Tips : Not much room for improvement here. | | By: Cooking is Easy | | |
| | Main Course Recipes : Linguine with Clam Sauce | | 2007-12-30 10:36:00 | | Ingredients : 1 26-oz. jar pasta sauce4 6-oz. cans minced clams, undrained2 cloves garlic, minced1/2 tsp. red pepper flakes1 pound linguineOne third cup fresh grated Parmesan cheeseCombine pasta sauce, clams, garlic and red pepper flakes in a saucepan and bring to a boil, reduce heat and simmer. Meanwhile, cook linguine according to package directions, drain and serve with clam sauce on top. Sprinkle with fresh Parmesan cheese.Tips : Not much room for improvement here. | | By: Cooking is Easy | | |
| | Main Course Recipes : Beef Tenderloin with Mushroom Wine Sauce | | 2007-12-29 12:00:00 | | Ingredients :1/4 cup butter2 Tbsp. flour3 cloves garlic, minced2 cups beef broth2 cups fresh mushrooms, sliced1/3 cups shallots, minced1/2 tsp. dry mustard3/4 cup dry red wineSalt and pepper to taste2 3-pound beef tenderloin filletsMelt butter in a large saucepan, add flour and garlic and stir until browned. Add beef broth, mushrooms, shallots, dry mustard, dry red wine and salt and pepper, allow to simmer for 10-15 minutes. Place tenderloins in broth and simmer an additional 20 minutes or until beef is cooked to your taste. Serve over rice or with potatoes and baste with broth.Tips : Use the leanest cuts of beef you can find. | | By: Cooking is Easy | | |
| | Main Course Recipes : Oriental Green Beans | | 2007-12-29 11:59:00 | | Ingredients :1 pound fresh green beans2 Tbsp. butter1/4 cup soy sauce1 tsp. fresh ginger, grated1 Tbsp. sesame seeds, toastedSalt and pepperCook green beans in a steamer until crisp-tender. Place cooked beans in a bowl and add butter, soy sauce, fresh ginger sesame seeds and salt and pepper, stir well.Tips : We think life is too short to substitute for real butter but, if you must, do so. | | By: Cooking is Easy | | |
| | Main Course Recipes : Spiral Stuffed Turkey Breast with Cider Gravy | | 2007-12-28 05:17:00 | | StuffingIngredients : 2 teaspoons extra-virgin olive oil1 cup finely chopped onion1/2 cup finely chopped celery2 cloves garlic, minced1/2 cup fresh whole-wheat breadcrumbs3 tablespoons chopped fresh parsley1 tablespoon chopped fresh thyme or 1 teaspoon dried1 1/2 teaspoons chopped fresh sage or 1/2 teaspoon crumbled dried (not ground)1/4 teaspoon salt, or to tasteFreshly ground pepper to taste Turkey & gravyIngredients : 1 2-pound boneless turkey breast half1/4 teaspoon salt, or to tasteFreshly ground pepper to taste4 teaspoons extra-virgin olive oil, divided1 cup apple cider1/2 cup reduced-sodium chicken broth1 cup coarsely chopped onion2 cloves garlic, crushed and peeled8 sprigs fresh thyme or 1 teaspoon dried4 teaspoons cornstarch2 tablespoons water1/4 cup reduced-fat sour cream1 1/2 teaspoons Dijon mustard1 teaspoon lemon juice1. Preheat oven to 300 F.2. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, unt | | By: Cooking is Easy | | |
| | Main Course Recipes : Vegetable Medley | | 2007-12-27 09:00:00 | | Ingredients : 1 large yellow pepper, seeded and cut into strips1 large red pepper, seeded and cut into strips2 carrots cut into thin strips1 sweet onion, chopped2 cloves garlic, minced1 Tbsp. olive oil2 large zucchini, julienne1 tsp. thyme1 tsp. marjoramSalt and pepper to tasteHeat oil in a large skillet and saute peppers, carrots and onion for about 5 minutes, add zucchini and cook for several more minutes or until vegetables are tender, stir in thyme marjoram and salt and pepper and cook for 2 minutes more.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Main Course Recipes : Seared Tuna Steaks with Spring Greens | | 2007-12-27 08:35:00 | | Ingredients :6 6-oz. tuna steaks2 tsp. fresh ground pepper1 tsp. coarse kosher salt1/4 cup olive oil, divided1/4 cup fresh lemon juice8 cups fresh spring greensSprinkle tuna steaks with pepper and salt. Heat 1 Tbsp. olive oil in a skillet and cook tuna steaks for 2 minutes per side or until desired doneness is achieved (We like it pink in the middle). Combine the remaining olive oil, lemon juice and salt and pepper and whisk together in a small bowl. Place some of the spring greens on each plate, pour the lemon juice/olive oil mixture on serving of salad and then top with a tuna steak.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Main Course Recipes : Tuna Pomodoro | | 2007-12-23 20:52:00 | | Ingredients : 8 ounces whole-wheat spaghetti2 tablespoons extra-virgin olive oil1 tablespoon minced garlic2 anchovies, minced (optional)1/4 teaspoon crushed red pepper, or to taste1 28-ounce can diced tomatoes1 6-ounce can chunk light tuna, drained and flaked2 tablespoons thinly sliced fresh basil1. Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.Tips : Inspired by the Italian dish spaghetti al tonno | | By: Cooking is Easy | | |
| | Main Course Recipes : Christmas Party | | 2007-12-21 03:15:00 | | Roast BeefIngredients :8 lb. standing rib roastSalt and pepper to tasteRub roast with salt and pepper. Pre-heat oven to 450 degrees. Place roast, rib side down, on a rack in a roasting pan. Place roast beef in the oven and cook at 450 degrees for 20 minutes, then reduce heat to 325 degrees and cook an additional hour and a half. Let stand and cool for 15 minutes before carving. Yorkshire PuddingIngredients :One quarter cup roast beef drippings1 cup all purpose flour1 cup milk2 eggsOne half tsp. saltOne quarter tsp. baking powderPreheat oven to 450 degrees. Mix flour, baking powder and salt together, then add eggs and milk and beat well until smooth. Pour roast beef drippings in a small roasting pan. Heat drippings in oven until very hot and almost smoking, then pour flour mixture over drippings. Bake for 15 minutes at 450 degrees, then reduce heat to 350 degrees and bake 15 minutes longer or until pudding has risen and is golden brown. Cut pudding into squares and serve warm. This is a | | By: Cooking is Easy | | |
| | Main Course Recipes : Chili with Beans | | 2007-12-20 00:36:00 | | Ingredients :1 pound mixed dry beans1 pound lean ground beef1 pound stew meat, cut into small chunks1 large sweet onion, quartered3 cloves garlic, minced1 6-oz. can tomato paste1 28-oz. can diced tomatoes4 Tbsp. chili powder1 12-oz can lager beer, you may use water or tomato juice insteadOne quarter cup Scotch Whiskey (optional but highly recommended, both for the chili and the cook)Hot sauce to tasteSalt and pepper to tastePlace beans in a large stock pot and cover with water. Allow beans to soak for several hours. Meanwhile brown ground beef, stew meat, onion and garlic in a large skillet. Drain excess fat and set aside. Rinse and drain water from soaked beans and place in a large pot and cover with 6 cups of water. Cook over low to medium heat for about 1 hour. Place meat mixture in a crock pot with cooked beans. Add tomato paste, diced tomatoes, chili powder, beer, Scotch and hot sauce to the pot and simmer for several hours before serving. You can adjust the heat in the recipe wit | | By: Cooking is Easy | | |
| | Main Course Recipes : Spaghetti with Clam Sauce | | 2007-12-17 03:21:00 | | Ingredients :1 Tbsp. extra-virgin olive oil1 onion, chopped3 plum tomatoes, seeded and chopped2 cloves garlic, finely chopped1/2 cup dry white wine1 10-oz. can whole baby clams, drained, juice reserved,or 8 ounces minced fresh clams, juice reserved1/3 cup chopped fresh parsley2 Tbsp. chopped fresh basilSalt & freshly ground pepper to taste1 Tbsp. pine nuts12 ounces spaghetti or linguine1. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes. Stir in wine and clam juice; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.2. Toast pine nuts in a small dry skillet, stirring, over medium heat, until golden, 3 to 4 minutes.3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and add to the skil | | By: Cooking is Easy | | |
| | Main Course Recipes : Baked Ziti and Gazpacho Salad | | 2007-12-13 09:38:00 | | Ingredients :8 oz. ziti pasta cooked "al dente"1 32-oz. jar spaghetti sauce1 15-oz. container ricotta cheese2 cups mozzarella cheese, dividedOne quarter cup Parmesan cheesePlace cooked ziti pasta along the bottom of a 13 x 9 inch-baking dish. Top with spaghetti sauce, ricotta cheese, one-cup mozzarella cheese and Parmesan cheese. Bake in a 350-degree oven for 30 minutes, remove and top with remaining mozzarella cheese and bake for another 10 minutes.Tips : Use low fat cheeses. Gazpacho SaladIngredients :3 cups plum tomatoes, chopped1 cucumber, seeded, peeled and dicedOne quarter cup chopped onionOne third cup fresh cilantro, chopped1 jalapeno pepper, seeded and dicedOne quarter cup olive oilOne quarter cup red wine vinegarSalt and pepper to tasteCombine all ingredients and mix well. Allow salad to sit at room temperature for about an hour to allow flavors to blend.Tips : Not much room for improvement. By the way, this recipe would be wonderful with fresh tomatoes straight from a garden | | By: Cooking is Easy | | |
| | Main Course Recipes : Sweet and Savory Chicken | | 2007-12-12 08:25:00 | | Ingredients :2 Tbsp. olive oil2 sweet onions, chopped4 boneless chicken breastsOne half cup dried figs, cut into small piecesSalt and pepper to tasteOne quarter cup fresh rosemary2 sweet potatoes, peeled and sliced1 cup fresh brussel sprouts, washed and trimmedHeat oil in a skillet and brown onions. Place chicken in a baking dish and top with onions. Sprinkle chicken with salt and pepper and top with dried figs and rosemary. Place sweet potatoes and brussel sprouts in the baking dish alongside the chicken. Bake at 350 degrees for about 45 minutes.Tips : Use skinless chicken breasts.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Main Course Recipes : Smoky Corn & Black Bean Pizza | | 2007-12-10 20:26:00 | | Ingredients :Yield: 6 servings1 plum tomato, diced1 cup canned black beans, rinsed1 cup fresh corn kernels (about 2 ears)2 tablespoons cornmeal1 pound prepared whole-wheat pizza dough1/3 cup barbecue sauce1 cup shredded mozzarella, preferably smoked mozzarella1. Preheat grill to medium.2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.Tips : The secret to a grilled pizza is having all your ingredients ready to go before you head out to the | | By: Cooking is Easy | | |
| | Main Course Recipes : Turkey with Blueberry Pan Sauce | | 2007-12-10 20:21:00 | | Ingredients :Yield: 4 servings1/4 cup all-purpose flour3/4 teaspoon salt, divided1/2 teaspoon freshly ground pepper1 pound turkey tenderloin (see Ingredient note)1 tablespoon extra-virgin olive oil1/4 cup chopped shallots1 tablespoon chopped fresh thyme2 cups blueberries3 tablespoons balsamic vinegar1. Preheat oven to 450 F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)2. Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.3. Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueber | | By: Cooking is Easy | | |
| | Main Course Recipes : Mexican Chicken Fricassee (Stew) | | 2007-12-10 06:59:00 | | Ingredients :Serves 4.4 bone-in chicken breasts2 Tbl olive oil1 Tbl butter8 oz sliced mushrooms1 large onion cut into chunks1 red bell pepper cut into chunks1 Tbl chopped garlic (Roasted if you can get it. Jar garlic is fine.)5 medium red potatoes cut into approximately 1-inch chunks1-1/2 cups of salsa (preferably fresh; mild or medium)1 cup water1-1/2 cups of dry white wine (If you don't cook with wine, substitute chicken broth for the wine.)1 cup sour cream (low-fat is fine)1/2 cup French onion dip2 Tbl chopped fresh parsley (optional)In a LARGE skillet, brown the chicken breasts skin-side down in the oil and butter. (You use oil and butter in combination because the oil keeps the butter from browning too fast and burning.) You want the breasts a nice golden brown. Include the sliced mushrooms. This should take about 4 to 5 minutes on Medium High.Turn the breasts over. Add the onions, red pepper, garlic, potatoes, salsa, water, and wine.Bring the mixture to a boil. Turn down to Medi | | By: Cooking is Easy | | |
| | Main Course Recipes : Peppered London Broil, Parmesan Mashed Potatoes | | 2007-12-09 09:08:00 | | Ingredients :1 London broil, about 3 to 4 poundsOne quarter cup olive oil1 Tbsp. fresh ground black pepper3 cloves garlic, minced1 tsp. red pepper1 Tbsp. dried parsley1 Tbsp. dried thyme1 tsp. saltBrush steak with olive oil. Combine seasonings and rub on both sides of the steak. Chill until ready to grill. Cook over medium hot coals until desired doneness is achieved. You can let the steak marinate overnight with the pepper and spice rub for a little extra flavor.Tips : Trim any fat from the meat. Parmesan Mashed PotatoesIngredients :3 - 4 pounds red potatoes, washed and quartered1 tsp. salt3 cloves garlic, mincedOne third cup Fresh Parmesan cheese, gratedOne quarter cup butterOne quarter cup creamSalt and pepper to tasteCook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth.Tips : Use low fat milk and fat free Half and Half rather than the cream. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Main Course Recipes : Shrimp Scampi, Sweet Onion Pie | | 2007-12-08 07:16:00 | | Ingredients :One third cup olive oil4 cloves minced garlicTwo thirds cup butter2 pounds peeled and deveined large shrimpOne half tsp. crushed red pepperOne third cup dry white wineFresh parsley for garnish1 pound cooked angel hair pastaOne quarter cup fresh grated Parmesan cheeseSaute garlic in olive oil. Add butter and stir until melted. Add shrimp and cook until they start to turn pink. Add red pepper and wine and simmer for a couple of minutes. Serve over hot angel hair pasta and sprinkle with parsley and Parmesan cheeseTips : If you cannot tolerate white wine use apple cider instead. Sweet Onion PieIngredients :1 frozen deep dish pie shell, thawed1 Tbsp olive oil2 large sweet onions, thinly sliced1 cup fresh sliced mushrooms1 cup whipping cream3 large eggs1 Tbsp. fresh thyme, choppedSalt and pepper to tastePinch of ground nutmegHeat oil in a large skillet and saute onions and mushrooms until tender. Meanwhile stir together whipping cream, eggs, fresh thyme, salt and pepper and nutm | | By: Cooking is Easy | | |
| | Main Course Recipes : Cashew Chicken Stir-Fry | | 2007-12-03 07:30:00 | | Ingredients :2 Tbsp. vegetable oil1 pound boneless chicken breasts, cubed1 onion, chopped2 ribs celery, chopped1/3 cup rice wine or dry sherry1/3 cup soy sauce1/4 cup cornstarch1 Tbsp. fresh ginger, grated1 6-oz. can water chestnuts2 cups Chinese cabbage, (bok choy) chopped1 cup bean sprouts fresh or canned1/4 cup hoisin sauce1/3 cup cashewsHeat oil in skillet or wok. Cook chicken until no longer pink and set aside in a bowl. Add onion and celery to skillet and cook until crisp-tender. Combine rice wine or sherry, soy sauce, cornstarch and ginger together and stir until cornstarch dissolves. Return chicken to celery and onion in the skillet and add water chestnuts and sauce. Cook until sauce starts to thicken. Add Chinese cabbage and bean sprouts and cook for just one or two minutes; do not overcook because the cabbage will become mushy. Stir in hoisin sauce and cashews and serve over hot rice or noodles.Tips : Use skinless chicken. Chilled Fresh AsparagusIngredients :2 pounds, fresh a | | By: Cooking is Easy | | |
| | Main Course Recipes : Roasted Herb Chicken | | 2007-12-01 08:17:00 | | Ingredients :1 4-pound chickenOne quarter cup butter1 sweet onion, chopped2 cloves garlic, minced1 10-oz. package frozen spinach, thawed and drained1 Tbsp. dried sage1 tsp. dried rosemaryOne quarter cup lemon juiceOne quarter cup cream12 oz. season bread stuffing1 cup waterMelt butter in a large skillet and saute onion and garlic. Add spinach, sage and rosemary. Combine water and stuffing and stir until water is absorbed. Add spinach mixture to stuffing, stir in cream and lemon juice and mix well. Rinse out chicken and spoon in stuffing mixture. Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is golden brown and cooked through.Tips : Use fat free Half and Half in place of the cream. Carrot PuddingIngredients :3 egg yolks3 egg whitesOne quarter cup sugar2 Tbsp. cornstarch1 cup milk3 cup peeled carrots, cooked and mashedOne quarter cup butterOne half tsp. saltOne half cup bread crumbsTwo thirds cup creamOne half tsp. ground cardamonBeat egg yolks and sugar until fluf | | By: Cooking is Easy | | |
| | Main Course Recipes : Creamed Orzo with Leeks and Parmesan | | 2007-11-29 07:47:00 | | Ingredients :Serves 124 Tbl butter2 large leeks, cleaned and sliced thinly1 cup chicken stock (canned is fine)1 cup orzo cooked (tri-color or regular white is fine)1/2 cup heavy creamSalt and pepper to tasteGround nutmeg to taste4 Tbl grated Parmesan cheeseGet your pot of water boiling and start your orzo. While the orzo cooks...Melt butter in large sauté pan. Add leeks and cook over Medium heat until they are completely loose. Add chicken stock and simmer until the stock almost disappears. Drain your orzo when it's finished cooking. Then at this point add cream to the sauté pan with the leek mixture. Heat thoroughly. Season with salt, pepper and nutmeg. A sprinkling of each will do. Just before serving, add the Parmesan and stir until it melts.Tips : If you are making this ahead, you can add the Parmesan right away. Chill. Then just reheat in the oven in a casserole. If the orzo looks a bit dry in the oven, you can add a little extra cream. Stir once while it is reheating in the ov | | By: Cooking is Easy | | |
| | Main Course Recipes : Grilled Tuna Steaks with Avocado Salsa | | 2007-11-25 22:09:00 | | Ingredients :6 - 8 tuna steaks (about 4 to 6 oz each)1/4 cup olive oil1 tsp. dried thyme1 tsp. dried oregano1 clove garlic, mincedJuice of 1 lemonPlace tuna steaks in a shallow pan. Combine next 5 ingredients and pour over tuna. Place in the refrigerator and marinate for 1 hour before cooking. Place on a medium-hot grill for about 5 minutes per side. Serve with avocado salsa recipe to follow. You can substitute other types of fish for the tuna such as trout, sea bass or swordfish.Tips : Tuna contains those omega fatty acids that are good for you. Avocado Salsa 2 ripe avocadoes, peeled, pitted and diced1 small sweet onion, chopped1 15-oz. can black beans, drained and rinsed1 tomatoes, dicedJuice of 2 limes1/4 cup olive oil2 jalapeno peppers, seeded and chopped1/4 cup fresh cilantro, chopped2 cloves garlic, mincedSalt and pepper to tasteCombine all ingredients in a bowl and allow to sit while fish is marinating to allow flavors to blend.Tips : Avocados have some issues with fat but it is | | By: Cooking is Easy | | |
| | Main Course Recipes : Asian Brown Sugar Salmon | | 2007-11-22 00:40:00 | | Ingredients :Serves 2 but can be doubled 2 pieces of salmon filet, skin on one side (approx 6 to 8 oz each)2 tsp fresh, finely grated ginger2 tsp sesame oil1 tsp hot chili oil2/3 cup soy sauce (Low sodium will work fine.)3 Tbl brown sugarPut all ingredients except the salmon in a 9- by 9-inch Pyrex or other ovenproof pan. Stir to mix. Then place the salmon flesh side down on the mixture. Let marinate in your refrigerator 30 minutes while you relax. Don't marinate too long or the fish starts to fall apart.When ready to make dinner, you are going to grill your salmon. (You can also do this in a sauté pan if you don't have a grill or don't want to use it.) DO NOT THROW AWAY THE MARINADE. Spray the pan with olive oil spray. Place the salmon flesh side down to start and grill or sauté on Medium High for 3 minutes. Turn salmon over. Grill on skin side for up to 4 minutes more, or to your liking. I use a gauge of 6 to 7 minutes per inch to cook it just past the pink-in-the-middle stage. | | By: Cooking is Easy | | |
| | Main Course Recipes : Chicken Cordon Bleu | | 2007-11-19 06:35:00 | | Ingredients :6 - 8 slices Swiss cheese6 - 8 slices ham6 - 8 boneless chicken cutlets about 1/2 inch thick1 egg1 cup seasoned breadcrumbs1/4 cup fresh parsley, chopped3 Tbsp. vegetable oilPlace 1 piece of cheese and 1 piece of ham on each chicken cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip chicken in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve.Tips : Use skinless chicken, low fat cheese and ham and your favorite egg substitute. Parmesan ZucchiniIngredients :4 - 6 fresh zucchini, coarsely chopped1/4 cup butter1 tsp. saltPepper to taste1 Tbsp. lemon juice2/3 cup fresh grated Parmesan cheeseSaute zucchini in butter with salt, pepper and lemon juice, sprinkle with Parmesan cheese and serve.Tips : Use low fat Parmesan. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Main Course Recipes : Bacon and Egg Casserole | | 2007-11-17 06:48:00 | | Ingredients :1 pound bacon, cooked until crisp2 cups Swiss cheese, shredded8 eggsTwo thirds cup Half-and-HalfOne third cup Parmesan cheese, gratedLine a 13 x 9-inch baking dish with the cooked bacon. Top with Swiss cheese. Carefully, without breaking yolks, place eggs on top of cheese so they are lined up evenly along the dish. Pour half-and-half over eggs and bake for 8 - 10 minutes at 400 degrees. Sprinkle with Parmesan cheese and bake another 8 - 10 minutes at the same temperature. Cut into squares around eggs and serve.Tips : Use low fat turkey bacon. Use low fat Half-and-Half and low fat cheeses. Fancy GritsIngredients :4 and one half cups water2 tsp. salt1 and one half cup uncooked grits8 oz. cheddar cheese, shredded2 cloves garlic, minced6 oz. butter3 eggs, well-beaten3 Tbsp. Worcestershire sauceSalt and pepper to tastePaprikaBoil water with salt and add grits. Bring to boil again then reduce heat and cook for 25 minutes. Add all remaining ingredients except paprika. Stir until | | By: Cooking is Easy | | |
| | Main Course Recipes : Chicken Wraps | | 2007-11-16 00:00:00 | | Ingredients :2 Tbsp. vegetable oil2 and one half pounds boneless chicken breasts, cut into one half inch pieces1 small onion, chopped1 package taco seasoning1 16-oz carton sour cream2 cups cheddar cheese, shredded2 fresh tomatoes, chopped1 avocado, peeled, pitted and diced1 small head of Romaine heart lettuce, shredded8 burrito size flour tortillasPlace vegetable oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.Tips : Use light sour cream and low fat cheese. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Main Course Recipes : Pastitsio | | 2007-11-15 08:41:00 | | Ingredients :1 pound ziti macaroni1/4 cup olive oil1 large onion, chopped1 pound ground lamb (you may substitute pork or beef if you wish)2 cup canned tomatoes, drained2 cloves garlic, minced1 tsp. oregano1/4 tsp. ground cinnamonGround black pepper1 egg, beaten1/2 cup fine bread crumbs2/3 cup Parmesan cheese, freshly gratedBring to a boil 6 cups of water. Place ziti in boiling water for about 7 - 9 minutes, drain and set aside. Meanwhile heat 4 Tbsp. of the olive oil in a large skillet and brown onions. Add lamb and cook until done when no more pink remains. Stir in tomatoes, garlic, oregano, cinnamon and salt and pepper. Cover and simmer for about 15 minutes. Remove from heat and stir in half the bread crumbs and the egg and set aside. Cream SauceIngredients :4 cups milk2 Tbsp. butter6 eggs1 Tsp. salt1/2 cup flourCombine 3 cups milk and butter in a saucepan and heat over medium heat until hot. Remove from heat. Beat in the eggs until mixture is frothy. Add remaining milk and salt and | | By: Cooking is Easy | | |
| | Main Course Recipes : Cornell Barbeque Chicken | | 2007-11-14 07:20:00 | | Ingredients :2 cups vinegar1 cup vegetable oil1 egg3 tablespoons salt1 tablespoon poultry seasoningPepper to taste6 to 8 Chicken Breasts (not boneless)Put all ingredients into a blender and blend until smooth. Marinade chicken in sauce for at least 1 - 2 hours (we allowed the chicken to marinate overnight). Cook chicken over charcoal grill until done. Baste often while cooking. Chef's Note: I basted the chicken almost continuously during the cooking process. The recipe makes plenty of marinade so be generous with your basting. I would cook the chicken for a few minutes after the last dose of basting, however, since there is raw egg in the marinade. By the way, the Cornell Chicken was wonderful!!Tips : Even though you can cut out some fat and calories by removing the skin from the chicken before cooking, this marinade causes the skin to become nice and crunchy and very tasty. I will leave the "skin-off vs. skin-on" option up to you. Eggplant SteaksIngredients :1 - 3 cloves garlic, fine | | By: Cooking is Easy | | |
| | Main Course Recipes : Chicken Piccata | | 2007-11-13 06:24:00 | | Ingredients :8 boneless chicken breastsOne half cup flour2 tsp. fresh ground pepper2 tsp. saltOne half cup milk4 Tbsp. olive oil1 cup chicken broth4 tsp. Worcestershire sauce4 Tbsp. fresh lemon juiceCaper (optional)One half cup fresh parsley, choppedCombine flour, salt and pepper on a plate. Pour milk into shallow bowl. Dip each breast in milk and then coat with flour mixture. Heat oil in large frying pan to high heat. Add chicken breasts and cook for 5 minutes on each side until golden brown and juices run clear. Remove chicken from pan. Add broth and Worcestershire sauce to pan and cook for 3 minutes while stirring occasionally. Stir in lemon juice and capers and then add chicken to pan. Cover with parsley and allow to warm for 2 to 3 minutes. Serve chicken with sauce from pan.Tips : Use low fat milk and make sure to use skinless chicken breasts to cut down on some fat and calories. Baked Stuffed Acorn SquashIngredients :4 large acorn squashButter or nonstick spraySalt and pepper1 po | | By: Cooking is Easy | | |
| | Main Course Recipes : Eggplant Parmesan | | 2007-11-07 23:04:00 | | Ingredients :6 Roma or plum tomatoes, chopped1 onion, chopped2 cucumbers, peeled, seeded and chopped1/2 cup black olives, sliced1 green pepper, chopped3 - 4 stalks celery, chopped2 garlic cloves, minced1/4 cup red wine vinegar1/4 cup extra virgin olive oil2 Tbsp. fresh parsley, chopped1 Tbsp. fresh basil, chopped1 tsp. hot sauceSalt and pepper to tasteIn a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.Tips : How can you improve on near perfection? Eggplant Parmesan 3 - 4 large eggplants sliced into 1-inch pieces1 cup flour4 eggs, beaten1 and 1/2 cup seasoned breadcrumbs1/2 cup fresh parsley, minced1 tsp. ground oregano1 cup Parmesan cheese, gratedSalt and pepper to taste1 32-oz jar spaghetti sauce2 cups mozzarella cheese, shredded8 oz. pasta noodles cooked to | | By: Cooking is Easy | | |
| | Main Course Recipes : Grilled Duck Breasts with Pineapple Salsa | | 2007-10-18 07:31:00 | | 2-1 pound duck breasts MarinadeIngredients :1/3 cup pineapple juice2 Tbsp. honey1/4 cup soy sauceJuice of 2 limesCombine marinade ingredients together in a large plastic bag that you can seal. Place duck breasts in the marinade and refrigerate for several hours. While the duck is marinating you can assemble salsa ingredients. Pineapple SalsaIngredients :1 large ripe fresh pineapple1 fresh jalapeno pepper, seeded and choppedJuice of 1 lime1 tsp. lime zest1 tsp. rice vinegar2 tsp. dark brown sugar1 Tbsp. fresh cilantro, choppedCombine all ingredients and set aside for at least 1 hour to allow flavors to blend.When duck has finished marinating, grill over medium-hot coals for 8 - 10 minutes per side. Depending on the thickness of the breasts, this should make the breasts well done. If you like duck medium-rare cook for 5 - 6 minutes per side. Slice and serve with pineapple salsa. You may also substitute chicken breast for the duck breast.Tips : Use low sodium soy sauce, reduced-sugar pineapple juice and your favorite sugar substitute. Wild Rice Pilaf with CashewsIngredients :1/4 cup butter1/3 cup chopped onion1 cup long grain wild rice2 cups chicken broth1/2 tsp. salt1/2 cup chopped cashewsMelt butter in a saucepan and cook onion until tender, Add rice and stir. Cover with chicken broth and sprinkle with salt. Cover and simmer for 30 - 40 minutes or until all liquid is absorbed. Some rice takes longer than others so check rice frequently towards the end of cooking time. Sprinkle with cashews just before serving.Tips : Use fat free chicken broth. | | By: Cooking is Easy | | |
| | Main Course Recipes : Linguine with Fresh Tomatoes | | 2007-10-17 07:12:00 | | Ingredients :1 pound linguine3 cloves garlic, minced1 tsp. crushed red pepper flakesOne quarter cup olive oil4 cups cherry or grape tomatoes, halvedOne quarter cup fresh basil, choppedOne quarter cup fresh parsley, choppedOne quarter cup red wine vinegarPinch of saltGrated Parmesan cheeseCook linguine according to package directions. Saute garlic and red pepper flakes in olive oil for 1 minute, add tomatoes and next 4 ingredients and cook for about 5 minutes. Toss together with linguine and sprinkle with Parmesan cheese.Tips : Not much room for improvement. | | By: Cooking is Easy | | |
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