Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak, onions, ginger and black pepper; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan; keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated. Serving is about 8ounces or 1 cup.
6 Points per Serving
Preheat oven to 350.
Brown ground beef and onion in a large skillet over medium-high heat until beef is browned; drain. Stir in remaining ingredients except for the cheese. Pour into an ungreased 2-quart casserole. Cover and bake for 45 minutes or until bulgur is tender. Stir in cheese if desired.
Core (+ Pts. for cheese)
Put the noodles in a bowl; cover with warm water and soak at least 20 minutes. Meanwhile, whisk the peanut butter, soy sauce, ginger, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the beef and mix with a spoon to combine.
Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the broccoli slaw and cook, stirring, until it starts wilting, about 3 minutes. Transfer the vegetables to a medium bowl. Heat the remaining 1 tablespoon peanut oil in the skillet, then add the beef mixture. Cook, stirring occasionally, until browned, about 7 minutes.
Meanwhile, gently stir the noodles to separate. Reserve 1/2 cup soaking water, then drain the noodles. Return the vegetables to the skillet with the beef and stir to combine. Add the noodles, the reserved soaking water and the Sriracha. Cook, gently tossing, until warmed through, about 4 minutes. Top each serving with the cilantro; serve with lime wedges and more Sriracha.
Using a zip-top bag, dredge round steak in a flour, salt and pepper mixture; set aside. SautÃ© onions in 1 teaspoon olive oil in a Dutch oven until lightly browned. Add additional teaspoon olive oil to onion mixture; add dredged steak and sautÃ© until browned. Add broth and mushrooms and simmer until tender. Add sour cream; simmer until thick. Serve over noodles.
2001, 2002, 2003, 2005, 2006, 2007, 2008
To make a richer stroganoff, substitute beef consume for half the broth.
Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.
FOR SAUCE: Mix wine, beef and chicken stock, shallots and thyme in heavy medium saucepan over high heat. Boil until reduced to 1/2 cup, about 30 minutes.
FOR STEAKS: Mix cream cheese, garlic, thyme, tarragon, chives and basil in small bowl. Season with salt and pepper. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
Preheat oven to 400. Using small sharp knife, cut an X in top center of each steak, cutting 3/4 of the way through. Fill each X with 1 tablespoon cheese mixture. Season steaks with salt and pepper. Heat oil in heavy, large ovenproff skillet over high heat. Add steaks, cut side down, and cook until brown, about 1 minute. Using metal spatula, carefully turn steaks over, scraping up cheese crust with steak. Cook until bottom is brown, about 1 minute.
Transfer skillet to oven and cook steaks to desired doneness, about 12 minutes for rare. Transfer steaks to plates. Tent with foil to keep warm.
Bring sauce to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt and pepper. Spoon sauce over steaks and serve.
Combine first 7 ingredients in a large zip-top bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.
Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.
Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring occasionally. Drizzle steak with 1 tablespoon of sauce before serving.
Core (+ Pts. for Brown Sugar)
Great with Garlic-Chive Mashed Potatoes. The sauce is really intense, you only need the 1 tablespoon suggested.
In a zip-top bag, combine all ingredients except steak; mix well. Add steak and marinate for 4-6 hours in the refrigerator, turning bag occasionally. Grill over medium heat until done.
1999, 2000, 2001, 2003, 2007, 2008
Preheat oven to 350. Melt butter in heavy large skillet over medium-high heat. Add onions, celery, both bell peppers and garlic; sautÃ© until tender, about 5 minutes. Add Worcestershire sauce, hot sauce, cumin, salt, cayenne, black pepper and nutmeg; stir until fragrant, about 1 minute. Add ketchup, half and half and bay leaves; simmer 5 minutes. Cool completely. Discard bay leaves.
Using hands, mix beef, pork and eggs in large bowl. Add vegetable mixture and mix until well blended. Transfer mixture to 9x5x3-inch loaf pan, pressing to fit.
Bake until meat loaf is golden brown, feels firm to touch and thermometer registers 160 when inserted into center, about 1 hour 30 minutes. Transfer pan to rack and cool slightly.
Try substituting olive oil for the butter, and FF evaporated milk for the half-and-half.
Heat oil In large skillet. Add hash browns, meat, onion, bell pepper, Worcestershire sauce and pepper. Spread in skillet. Cook over medium heat for 10 to 15 minutes or till browned on the bottom, turning occasionally.
2001, 2003, 2004, 2005
In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions.
In a large bowl combine first seven ingredients (ground beef through sage). Mix well. Carefully place mixture into crock-pot and shape into a 9x5-inch oval, or a 6-inche round. Cover and cook on low 5-6 hours.
Slice meat into thin strips and toss in a Ziploc bag with cornstarch. Add all remaining ingredients to your crockpot and mix well. Put your meat on top, and toss gingerly to coat.
Cover and cook on low for 3-4 hours. Flank steak is thin and has very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness.
Serve over steamed brown rice, and garnish with freshly sliced green onion.
This is even better the next day. Next time try it without the peanut butter.
In a large bowl, combine the green onions, soy sauce, water, wine or additional water, sugar, 3 teaspoons oil, orange juice, peel, vinegar and ginger. Stir in tapioca and let stand for 15 minutes.
Place the beef and potatoes in a greased 11x7-inch baking dish. Pour tapioca mixture over the top. Cover and bake at 350Â° for 2 hours or until meat is tender.
2011, 2012, 2013
Preheat oven to 375. Stir eggs, oats, Parmesan cheese, olive oil, parsley, garlic powder, salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1-1/2-inch-diameter meatballs.
Place on roasting pan. Cook for 25-30 minutes until meatballs are browned and set up.
2002, 2006, 2008, 2009
Core (+ Pts. For Cheese)
Combine egg, rice, onion powder and pepper. Add beef, mix well. Form into 15-20 balls, place into large skillet. Mix soup, wooster sauce, oregano and 1/2 cup water, pour over meatballs, bring to boil. Reduce heat, cover and simmer for 20-25 minutes.
Preheat oven to 400.
Heat a large skillet over medium high heat. Add oil to hot pan with beef or turkey. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped onion to the meat; cook an additional 5 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in consume/water mixture and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat mixture; stir in peas and carrots.
Transfer meat and vegetable mixture to an 8x8-inch baking dish coated with cooking spray. Spoon mashed potatoes on top and sprinkle with paprika. Bake for about 35 minutes until the casserole is bubbly and the top is browned.
Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with lime-cilantro rice.
Preheat the oven to 425 degrees.
Make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.
In medium skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain. Stir in salsa, taco seasoning mix and water; bring to a boil. Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened. Stir in corn. Spoon into ungreased 8-inch square baking dish. Prepare batter for corn muffins according to package directions. Stir in cheese and chiles until smooth; spread over meat mixture. Bake, uncovered, in pre-heated 350 degree oven for 30 to 35 minutes or until crust is golden brown. Top with additional salsa, if desired.
Trim steaks removing all visible surface fat. Sprinkle steaks with 1/2 tsp. salt and pepper. Heat olive oil in large skillet; when hot, add steaks and saute for 2-1/2 minutes on each side for medium rare. Remove steaks to platter and set aside in a warm place.
To drippings in skillet, add shallots and saute for 10 seconds. Add mushrooms and garlic and saute for 1 minute. Stir in wine, boil down to about 2 Tbs. Add stock and reduce mixture to 3/4 C. Add wooster, mustard, remaining salt and mix well. Stir in dissolved potato starch and bring the mixture to a boil.
Arrange Steaks on individual plates, spoon sauce on top and around, garnish with chives and serve.
Use only fresh, pen raised possums for best results!!!!!!!!!!!!!
Core (+ Pts. for Wine)
Preheat broiler. Melt butter in heavy broiler proof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sautÃ© 4 minutes. Add asparagus and sprinkle lightly with salt and sautÃ© until tender, about 6 minutes. Add garlic greens. Whisk eggs, 3/4 cup Fontina or cheddar cheese and pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina or cheddar cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
Line the unpricked pie crust with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 4 to 6 minutes or until pie crust is golden. Remove from the oven. Reduce oven temperature to 325.
Meanwhile, in a large skillet cook the bacon till crisp; drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook sliced onion in reserved drippings till tender but not brown; drain.
In a medium mixing bowl stir together the eggs, cream or milk, salt and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.
Pour egg mixture into hot pastry shell. Bake in a 325 degree oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving.
Preheat oven to 350.
Spray an 8x8-inch pan with non-stick cooking spray. Arrange potatoes on bottom of dish. Sprinkle with cheese, Canadian bacon and green onions. In a large mixing bowl, combine eggs, milk, garlic powder, salt and pepper and pour over potato mixture.
Bake uncovered for 40 minutes or until center appears set. Let stand 5 minutes before cutting. This casserole can be assembled the night before. Cover and chill uncooked casserole, and increase baking time to 60 minutes.
Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350Â° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean.
Combine brown sugar, butter and corn syrup; pour into a 13x9-inch baking dish coated with cooking spray. Sprinkle chopped nuts evenly over sugar mixture.
Combine rind and next 7 ingredients (through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350.
Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350 for 45 minutes or until lightly browned.
In a medium skillet cook sausage till brown; drain off fat.
Combine eggs, milk, flour, oregano, salt and pepper; beat till smooth. Spray four 4-1/2-inch tart pans with nonstick coating. Add the batter and the sausage.
Bake uncovered in a 425 oven for 10 to 13 minutes or till puffed and light brown. Top with cheese. Return to oven about 1 minute or till cheese is melted. Serve immediately.
Core (+ Pts. for Cheese)
Warm tortillas. Cook bacon or sausage until done; drain on paper towels and throw away grease. Saute onions and peppers until onions are translucent; add eggs and stir until eggs are no longer wet. Stir in bacon or sausage and assemble burritos.
2000, 2004, 2006
Lightly coat the inside of your slow cooker with olive oil.
Put the cubed bread into the slow cooker. Sprinkle the chopped dates over the bread.
Crack the eggs into a mixing bowl and whisk until blended. Add the milk, maple syrup, sugar, cinnamon, nutmeg, and vanilla and whisk until smooth. Pour the egg mixture over the bread and dunk the bread into the eggs to coat it a bit. The bread will bob back to the surface.
Put on the slow cooker lid, turn to high, and cook for 2-1/2 hours.
Serve with generous amounts of your favorite fresh fruit along with maple syrup, jam and/or plain yogurt.
Preheat oven to 350. Coat a medium square or rectangular baking dish with cooking spray.
Place potatoes and then vegetables in baking dish; top with sausage. In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.
5 Points Each Core w/o Cheese
Slice tofu into 1/4-inch thick slices and drain between paper towels until most of the water has been squeezed out. Cut tofu into strips.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Add barbecue sauce and mushrooms. Cook the mixture for ten minutes on low and serve on buns.
2002, 2003, 2004
For a nice variation, use teriyaki sauce instead of barbecue.
Heat oil in a large non-stick pan over medium-high heat; add onion, red pepper and garlic. SautÃ© for 5-7 minutes until everything is tender. Add all remaining ingredients; bring to a boil. Simmer for 10 minutes, or until sauce has thickened. Serve over brown rice.
Next time try balsamic vinegar and see how that works.
Heat a medium saucepan to medium-high heat and melt butter. Add onion, ginger and spices Stir frequently 3-4 minutes, or until lightly browned and spices are fragrant. Add remaining ingredients; season with salt. Bring to a boil then reduce heat. Simmer about 20 minutes, or until potatoes are almost tender. Increase heat slightly until potatoes are tender and sauce has thickened, about 5-10 minutes longer. Adjust seasoning to taste and serve hot over steamed basmati rice or with naan bread.
Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
Add beans, broth, vinegar, oregano, cumin and ancho powder. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice.
2011, 2012, 2013
Heat oven to 375. Coat a 13x9-inch pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes until lightly browned. Add tomatoes, beans, corn, chili powder, salt and garlic powder to onions. Bring to a boil and simmer for 10 minutes until mixture is slightly thickened; set aside.
Spread 1/4 cup enchilada sauce on bottom of baking dish. Tear up 8 of the tortillas and layer over sauce. Spoon on bean mixture. Pour 1/2 cup enchilada sauce evenly over bean layer.
Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese. Bake for 25 minutes or until bubbly and cheese is melted.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.
Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sautÃ© 5 minutes. Add oregano, basil, red pepper, salt, pepper, broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Increase heat to medium-high. Add pasta, beans and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.
The original recipe called for canned Italian-style tomatoes. I substituted regular canned toms along with dried basil and crushed red pepper.
Combine brown rice and pesto, stirring to evenly distribute. Spread into the bottom of a large, oven-proof skillet. Arrange tomato halves, cut side down, and mozzarella over top and season with salt and a drizzle of olive oil. Place under broiler until cheese is melted, about five minutes.
As skillet is cooking, heat balsamic vinegar over high heat in a medium pan. Reduce by half and let cool. Garnish skillet with fresh basil and drizzle with balsamic reduction.
Broil, Assemble, Stovetop
In a medium saucepan, add the potatoes, tomatoes with the juice, water, and salt. Cover and bring to a boil over medium-high heat; reduce heat to medium-low so the mixture just barely boils.
Meanwhile, in a small microwave-proof bowl, combine the vegetable oil, tahini, peanut butter, and chipotle or cayenne pepper and garlic. Cover bowl and microwave on medium-high for about 2 minutes, until the mixture is fragrant. Stir in the turmeric, then add the tahini mixture to the potato mixture.
Simmer potatoes for about 10 minutes, until the they are tender. Garnish with chopped parsley.
Core (Plus 2 points and healthy oils for sauce.)
This makes a lot of sauce. Next time try upping potatoes to 1-1/2 pounds and add water accordingly.
Combine 3/4 cup Parmesan cheese, mozzarella cheese and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.
Spread 1/3 cup spinach mixture on each lasagna bundle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11x7-inch baking dish coated with cooking spray.
Spoon marinara sauce over lasagna rolls. Cover and bake at 350 for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese and bake an additional 10 minutes.
Make the filling: Place the black beans, garlic, chili powder, dried chilies, and epazote in a large pot and cover with fresh water by 2 inches. Bring to the boil and cook for one half hour. Add the 1 tablespoon salt and continue cooking until very tender. Drain. Transfer the solids to the work bowl of a food processor, add the tomatillos, and coarsely chop.
Make the tamale dough: Mix together the salt and masa harina in the bowl of a mixer. Slowly add the hot liquid, stirring to obtain a soft, moist dough. Beat the dough with the paddle attachment for five minutes to aerate the dough as much as possible. Sprinkle in the baking powder and beat 1 minute more. (Contemporary recipes contain lard, which results in a lighter product.)
Assemble the tamales: Place a husk flat on the counter horizontally in front of you. Spread about 2 tablespoons of tamale dough in a thin layer over the husk, leaving a border around the edges. Top with about 1 tablespoon bean filling. Pull up the husks on the right and left edges and nudge the dough so that it folds over the filling. Then do the same with the top and bottom edges of the husk, so that the dough encases the filling and forms a rectangular packet. Fold the right and left sides of the husk over the dough packet, then fold the bottom of the husk up and the top of the husk down. Keep folding to make a neat package. Repeat with remaining husks.
Place the tamales in a covered steamer and steam for 45 minutes, making sure that the steamer does not dry out. Serve immediately, or reheat by steaming.
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt and pepper.
Slice tofu into 1/4-inch-thick slices and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic and remaining oregano. Place a thin layer of sauce in an 8-inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees for 20 minutes.
Prepare pasta according to package directions; drain and set aside.
Heat the oil in a large nonstick skillet. Add the onion and bell pepper and cook until slightly softened, 2 to 3 minutes. Add water and continue cooking, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the sausage and cook, breaking up with back of a wooden spoon, until browned, 6 to 8 minutes. Stir in the tomatoes and seasonings; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 15 minutes.
Preheat the oven to 375Â°F. Spray a 1-1/2-quart casserole with nonstick spray.
Add the cooked pasta to the skillet, tossing well to combine. Spoon half the pasta mixture into the casserole. Sprinkle with 1/2 of cheese. Spoon the remaining pasta mixture over top. Sprinkle with the remaining cheese. Cover loosely with a tent of foil sprayed with nonstick spray. (Do not let foil touch cheese). Bake until the filling is hot and bubbly and the cheese is melted, 20 to 25 minutes. Let stand 5 minutes before serving.
Preheat oven to 350.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pasta, Marinara, 1/4 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/4 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350 for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving. Yield: 4 servings (serving size: about 1 cup)
2011, 2012, 2013
Preheat oven to 350 degrees.
Heat oil in a small Dutch over medium-high heat. SautÃ© onions, pepper and mushrooms in pan until softened. Add tomato sauce and crab and bring to a simmer.
Add cooked pasta and half of cheese to crab mixture, stirring to combine. Pour into an 8-inch-square baking dish coated with cooking spray and sprinkle with remaining cheese. Bake for 35-40 minutes or until bubbly.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.
Cut tomatoes and cheese into 1/2 inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic and red pepper flakes. Season with salt and pepper. Let stand at room temperature 30 minutes.
Meanwhile, cook pasta in large pot of boiling, salted water until al dente, about 9 minutes. Drain pasta and return to same pot. Add tomato mixture and toss over low heat until cheese begins to melt. Transfer pasta to platter. Garnish with basil leaves is desired.
2001, 2002, 2003, 2004, 2006, 2008
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef or turkey over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.
Drain pasta; stir into beef mixture. Serve in individual bowls and sprinkle with Parmesan cheese.
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, dried herbs if using and crushed red pepper to pan; sautÃ© 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in fresh parsley, basil, and oregano if using. Serve with pasta. Yield 4 servings (serving size: 1 cup pasta and about 1 cup sauce).
2014, 2015, 2016
SautÃ© sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sautÃ© until tender and golden brown, about 12 minutes. Add stock and pepper; simmer until liquid is slightly reduced, about 6 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
Add pasta to skillet; toss to combine. Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper; serve immediately.
2011, 2012, 2015
Prepare noodles according to package directions making sure to drain, rinse with warm running water and drain again. Preheat oven to 375.
Brown ground beef with onion; drain. Combine beef mixture with 1/2 C cheese and remaining ingredients, except sauce; mix well. Fill prepared pasta.
Pour 1 cup sauce in bottom of 11x7 baking dish; arrange manicotti over sauce. Pour remaining sauce over manicotti. Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle 1 C shredded mozzarella over top, bake for 5 minutes until cheese melts and bubbles.
Cook pasta according to package directions; drain.
Meanwhile, in a heavy large skillet, heat oil over medium heat. Add garlic and red pepper and sautÃ© until fragrant, about 1 minute. Add tomatoes and sautÃ© just until heated through, about 2 minutes. Add the cooked pasta. Remove skillet from heat. Add cheese and basil and toss to coat. Season the pasta to taste with salt.
2004, 2005, 2006
In 12-inch skillet, heat oil over medium heat. Add garlic; cook about 30 seconds, stirring occasionally, until softened. Stir in marinara sauce and water. Cover; heat to boiling over medium heat.
Add pasta and return to boiling; cover and boil 8 minutes. Stir in chicken. Cook 3 to 4 minutes, stirring occasionally, until chicken is heated.
Remove from heat, sprinkle with cheese and serve.
Put a large pot of water on to boil and preheat the oven to 350
Sauce: In a large saucepan over medium-low heat melt the butter; once it stops foaming add the olive oil. Raise the heat to medium/medium-high and cook the onion and garlic in the olive oil and butter until softened and lightly browned. Stir in the mustard powder and pepper. Add the flour to the mixture and stir until completely combined to form a roux.
Let the roux cook for about 30-45 seconds stirring regularly to make sure the raw flour taste is cooked out. Slowly whisk in the milk in batches making sure to incorporate fully with each addition.
Once you have added the full 1-1/2 C of milk, allow the mixture to come to a simmer and check the consistency. It should just barely coat the back of a spoon. If thicker than that add more milk (slowly and incorporating each time) to thin it down.
Taste the sauce base and adjut seasoning as needed. Note that the cheeses will add quite a bit of salt so do not over-salt things.
Once the mixture is the right consistency add your cheese in batches, stirring each batch in fully before moving to the next one.
Meanwhile, cook the pasta according to package directions. Drain and reserve a bit of the pasta water to thin the sauce if needed. Add the pasta to the sauce, stirring to incorporate everything. If needed use some of the reserved pasta water to thin the mixture. Transfer the pasta and sauce to an 8x8 baking dish.
Topping: In a skillet over medium heat, melt the butter until it stops foaming, then add the olive oil and bread crumbs. Keep the pan moving, stirring the bread crumbs until nicely browned then evenly spread the topping over the baking dish.
Bake for an hour until bubbly around the edges and browned on top; remove from the oven and let sit for 30 minutes to set up
2016 For an 11x7 pan use 1.5 times. If you can't bake right away it will keep in the fridge well, simply wait to do the topping until you are ready to bake
Cook rice noodles according to package directions. Keep immersed in cold water until ready to use.
Make sauce and set aside. In a large wok or frying pan, add the oil, garlic, pork or chicken, or tofu and stir-fry for about 4 minutes. Add shrimp if using and cook until the shrimp are pink. Add sauce to the wok and toss gently. Add drained noodles, bean sprouts and peanuts to wok and toss gently.
Serve garnished with cilantro and scallions.
Heat oil in heavy large skillet over medium-high heat. Add chicken and saute until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add wine to skillet; boil until reduced to 2 tablespoons, scraping up browned bits, about 3 minutes. Pour wine over chicken. Add sausage, onions and bell pepper to same skillet and cook until sausage browns, breaking up with back of spoon, about 10 minutes. Mix in tomatoes with juices, stock, tomato paste, garlic and rosemary; simmer until reduced to sauce consistency, about 10 minutes. Add chicken and juices; stir to heat through. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain pasta; return to pot. Mix in sauce, 1 cup cheese and parsley. Transfer to large bowl. Serve, passing remaining cheese separately.
2001, 2002, 2006
Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, soy sauce, 2 tablespoons water, sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
Meanwhile, heat the canola oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
Transfer the turkey mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sautÃ© until golden brown and tender, about 7 minutes. Add sausage and sautÃ© until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes and juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.
2014, 2015, 2016
Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.
While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isnâ€™t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce.
Serve immediatelyâ€“if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds.
Cook pasta according to package directions.
In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine.
Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.
Preheat oven to 425.
Heat oil in an oven proof skillet over medium-high heat. Add onion and cook, stirring until softened, about 3 minutes. Add garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes, until tomato juice thickens.
Remove from heat. Stir in parsley, basil and shrimp and season with salt and pepper. Sprinkle Parmesan over top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes. Combine with cooked pasta and serve.
Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.
To prepare sauce, combine the first 6 ingredients and 1/4 teaspoon salt; stir with a whisk.
To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.
Heat oil in heavy large skillet over medium-high heat. Add sausages and sautÃ© until brown, about 5 minutes. Using slotted spoon, transfer sausages to paper towels and drain. Add chopped onion, minced garlic, basil, oregano and rosemary to same skillet and sautÃ© until onion is golden, about 5 minutes. Return sausages to skillet. Season with salt and pepper. Remove from heat.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Pour broth into same pot. Bring to boil. Return pasta to pot. Toss to coat. Add sausage and onion mixture; toss to coat again.
Transfer pasta to serving plates; sprinkle with Parmesan cheese and parsley and serve.
1999, 2000, 2001, 2002, 2003, 2004, 2005
Shave carrot lengthwise into thin strips using a vegetable peeler; set aside.
Combine chicken stock, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth. Reserve half of peanut sauce for future use.
Heat oil in a large skillet over medium-high heat. Add chicken and stir-fry until chicken is browned and cooked through.
Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.
Cook pasta according to package directions; drain and keep warm.
Meanwhile, combine soy sauce, sherry, cornstarch and stock. Stir-fry turkey with ginger, garlic and red pepper in hot wok or large skillet over medium heat, until turkey is cooked. Add green onions; stir-fry 1 minute. Add soy sauce mixture; cook and stir until mixture boils and thickens slightly. Stir in shrimp and heat through.
Pour over noodles and toss to combine. Serve in individual bowls with vinegar as a garnish.
Cook noodles according to package directions.
In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, and soy sauce.
Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper.
Heat 1 Tbs.oil in large skillet over medium heat. Add sausages; saute until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
Position rack in center of oven; preheat to 375. Whisk ricotta, spinach, 1 C Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set ricotta mixture aside.
Spoon 1 cup sauce over bottom of 13x9-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. dollop remaining ricotta mixture atop lasagna. Spoon 2-1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly about 25 minutes longer. Let lasagna stand 15 minutes before serving.
Combine all ingredients except pork in processor and puree until smooth. Put pork and marinade in a plastic bag and chill for at least 6 hours or overnight.
Prepare barbecue (medium-high heat). Remove pork from marinade. Grill pork until thermometer inserted into thickest part registers 155, turning occasionally, about 15 minutes. Transfer to cutting board and cut into 1-inch slices. Serve hot.
1999, 2000, 2003, 2004, 2008
Works well for pork loin chops and chicken also.
Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add to the skillet.
Brown the chops on both sides, adding a few at a time, being careful not to crowd the pan, and transfer to the insert of a 5- to 7-quart slow cooker.
Melt the butter in the skillet over medium-high heat. Add the onions and sautÃ© until they begin to soften, about 5 minutes. Add the remaining ingredients and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert.
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Skim off any fat from the top of the sauce. Serve from the cooker set on warm.
Sprinkle pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork from pan.
Add wine, honey, and mustard to pan; bring to a boil, and cook 3 minutes.
Add pork; reduce heat, and simmer mixture 12 minutes, turning pork after 6 minutes.
Combine first 7 ingredients in a small bowl, stirring well with a whisk.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add pork; cook 2-1/2 minutes on each side or until browned. Remove pork from pan.
Add 1 teaspoon oil to pan. Add onion; cover, reduce heat and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with sage sprigs, if desired.
Mix first 10 ingredients in large resealable plastic bag. Add pork to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
Preheat oven to 400. Transfer pork to baking pan; discard marinade. Roast until thermometer inserted into center of pork registers 150 F, about 25 minutes. Let pork stand 5 minutes. Cut pork crosswise into 1/2-inch-thick slices. Arrange on platter. Garnish with orange slices and cilantro sprigs and serve.
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and shreds easily, 6 to 7 hours. Drain well. Stir in BBQ sauce and serve on buns.
In a large bowl, combine chicken, grapes, celery and onions. In another bowl, combine the next nine ingredients; stir until smooth.
Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.
Serving size is about 1/2 cup.
Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cover and cook on low for 4-6 hours or until chicken is no longer pink.
Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper.
2011, 2012, 2013, 2014, 2015, 2016
To make ahead, cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze. Thaw and continue preparing as written.
(a.k.a. Indonesian Peanut Chicken)
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill.
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.
Place chicken on a grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade.
2002, 2003, 2004, 2005, 2006, 2008
Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. SautÃ© for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, lime juice, fish sauce and hot sauce to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
Preheat oven to 400.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until browned. Place chicken in an 11x7-inch baking dish coated with cooking spray.
Combine hot sauce and next 5 ingredients; pour over chicken. Bake, uncovered, for 25 minutes. Serve with blue cheese dressing.
Mix Dijon mustard, oil, garlic powder and Italian seasoning in a large bowl or plastic bag. Add chicken, mixing to coat. Bake at 375 for 20 minutes or until done.
In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
In a sautÃ© pan or cast iron skillet, add 1 teaspoon of olive oil. Add the onion and sautÃ© over medium heat until golden and tender, about 5 minutes. Add the garlic and sautÃ© for an additional 1 - 2 minutes, until fragrant.
Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
Bake the chicken at 375 20 minutes or until done, occasionally basting the chicken with the sauce.
Notes: Chicken thighs also work well. I have also used pork chops, but I brown both sides of the chops first before baking.
Having a really busy or lazy day? Skip the onion and garlic steps completely. Just stir the honey, mustards, and all 3 tsp of olive oil together. Proceed with the rest of the recipe.
Preheat oven to 425 degrees.
Coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the taco meat, 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes.
Brown sausage and onion in a non-stick skillet over medium-high heat. Add sausage mixture and remaining ingredients to crock-pot. Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.
This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.
2013, 2014, 2015
Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage and onion to pan; cook 4 minutes or until sausage is browned, stirring to crumble. Add cabbage and remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf. (serving size: 1-2/3 cup)
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 2 teaspoons of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Put the potatoes in the insert of a 5- to 7-quart slow cooker. Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
Sprinkle the chicken evenly with 1-1/2 teaspoons salt and 1/2 teaspoon pepper and add to the bacon drippings.
Brown the chicken on all sides, 12 to 15 minutes. Remove the chicken to the slow cooker. Add the rosemary and garlic to the pan drippings and sautÃ© for 1 to 2 minutes. Deglaze the skillet with the vinegar, scraping any browned bits from the bottom, and transfer the contest of the skillet to the slow-cooker insert.
Add the broth. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken and potatoes are tender. Season with salt and pepper.
Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.
Preheat oven to 350.
Heat 1 teaspoon olive oil in a non-stick skillet, over medium-high heat. Add chicken, skin side down, and brown for about 5 minutes. Turn chicken and brown the other side for 5 minutes. Remove from heat.
Meanwhile, heat remaining teaspoon olive oil to a medium saucepan; add onion, carrots, celery and garlic. SautÃ© until vegetables have softened. Add chicken stock, barley and poultry seasoning to vegetables. Heat mixture until boiling. Pour hot mixture into 1.5 quart casserole or 9 x 9-inch baking dish. Arrange chicken thighs atop mixture. Bake, covered, for 1 hour or until barley and chicken are tender. Sprinkle with parsley.
Core, once chicken skin is removed.
In a large skillet, heat oil over medium-high heat. Add onion, curry powder and 1/2 teaspoon salt. SautÃ© about 6 minutes, until onion is browning. Add garlic and ginger. Cook 30 seconds, or until fragrant
Add water, chicken, chickpeas, peas, and raisins. Stir; sautÃ© 3 to 5 minutes, until warmed through.
Kill heat. Add yogurt and cilantro. Serve, over brown rice if you like.
Season chicken with 1 tablespoon paprika, salt and pepper. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken and sautÃ© until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
Add remaining 1/2 tablespoon olive oil to same skillet. Add onion and sautÃ© until beginning to soften, about 3 minutes. Add remaining 2 Tablespoons paprika; stir 10 seconds. Add tomato and stir until beginning to soften, about 1 minute Add broth. Increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.
Mix in chicken and any collected juices. Reduce heat to low. Add sour cream and stir just until heated through (do not boil). Season paprikas to taste with salt and pepper.
2001, 2002, 2004, 2005, 2007
Core (Play with oil amount.)
Preheat oven to 350. Cut excess fat off chicken breasts. Beat egg with a tablespoon of water for an egg wash. Dip the breasts in egg wash and roll in bread crumbs to coat. In a skillet over medium heat pan-fry the chicken breasts until golden brown on both sides. (The chicken will finish cooking in the oven.)
In the bottom of a shallow baking dish place enough marinara sauce to cover the dish. Place chicken breasts on the sauce and cover with remaining pasta sauce. (Enough to cover chicken.)
Bake covered for 20-25 minutes; uncover and add the cheese and continue baking for another 10 minutes uncovered until cheese is browned. Serve with pasta if desired.
Preheat oven to 400.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13x9-inch baking dish coated with cooking spray.
Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
2012, 2013, 2015
Preheat oven to 350.
Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt and mushrooms; sautÃ© 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
Add 1-3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Dived the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.
Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
Bake at 350 for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes. Yield: 2 casseroles, 6 servings each.
To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350Âº. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350Âº for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
This recipe is also fantastic with leftover turkey.
Mix the flour with the salt and both peppers, and dredge each piece of chicken. Pan-fry in the olive oil just until brown, turning once.
In the meantime, mix all remaining ingredients in a stainless-steel saucepan and bring to a boil. Place chicken in small covered casserole and pour cranberry mixture over the chicken and cover. Bake in a 325 degree oven for 25-30 minutes.
Combine flour with 1/4 teaspoon each of salt and pepper in zip-top bag. Add chicken and toss to coat. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes. Transfer chicken to plate.
Add remaining oil to same skillet; add pear and scallions. Cook over medium high heat stirring often, until pear is golden, about 3 minutes. Add cider, cranberries and remaining salt and pepper. Increase heat to high and cook, stirring occasionally, until sauce bubbles and thickens slightly, about 3 minutes. Stir in mustard, return chicken to skillet and heat through, about 1 minute.
In a large skillet, heat oil over medium-high heat; cook and crumble turkey until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.
Cook noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
Combine chicken, 1 tablespoon soy sauce and 1-1/2 teaspoons cornstarch in medium bowl; toss to coat. Let stand 30 minutes at room temperature.
In a small bowl, whisk together 2 tablespoons soy sauce, 1-1/2 teaspoons cornstarch, 3 tablespoons water, vinegar, sesame oil and sugar.
Heat peanut oil in wok or large non-stick skillet over hight heat until very hot. Add chicken mixture and stir-fry 2 minutes. Using slotted spoon, transfer chicken to medium bowl. Add green onions, chili sauce, garlic and ginger to wok or skillet and cook 2 minutes. Add chicken and soy sauce mixture; cook until chicken is cooked through, about 2 minutes.
Preheat oven to 350. Combine seasoning mix ingredients in a small bowl; set aside.
Add olive oil to a large sautÃ© pan over medium heat. Brown Kielbasa and chicken breast; remove from pan. Add butter to the pan. SautÃ© celery, onions, peppers and garlic until lightly browned. Add 1 tablespoon of the seasoning mix and rice; toss to coat.
Add tomatoes; cook 1 minute. Add crushed tomatoes, Worcestershire, Tabasco, sugar and chicken stock to pan; bring to a boil. Remove from heat and stir in the fresh thyme.
Transfer jambalaya to a large baking pan and cover with foil. Bake for 15 minutes. Meanwhile, cut the Kielbasa in half and slice into 1/4-inch-thick rounds; cut the chicken into bite-sized pieces.
Remove rice from oven. Add the ham, chicken, Kielbasa and green onions. Return the pan to the oven and cook an additional 20 minutes or until the rice is tender but not overcooked.
Remove from oven. Add another tablespoon of butter, stir, cover pan and let sit for 5 minutes before serving.
Whisk all the ingredients together for the Kung Pao sauce in a small bowl until combined. Set aside.
Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil and toss to combine. Set aside until ready to use.
While the noodles are being prepared, heat 1 tablespoon oil in a large sautÃ© pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a clean plate with a slotted spoon and set aside.
Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. SautÃ© for 4 minutes, stirring occasionally, until soft. Add the zucchini and garlic and sautÃ© for 2 more minutes, stirring occasionally.
Stir in the Kung Pao Sauce, cooked chicken and rice noodles and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
Remove from heat and serve immediately, garnished with the peanuts, green onions and sesame seeds.
Place chicken pieces in crock pot; cover with marinara sauce. Cook on low for 8 hours, high for 4. Shred chicken with forks; serve over hot pasta.
Other Variations: Use BBQ sauce, or your favorite salad dressing, or any of those ready-made marinades or sauces such as sweet and sour, curry, teriyaki, etc.
Scoop out about 3/4 of the top, creamy part of the coconut milk and put in a large, heavy-bottomed pot along with the curry paste. Fry the paste in the coconut cream over medium-high heat until the mixture turns into a creamy paste, bubbles up, and the coconut starts to turn oily.
FOR THE STEW: Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
Heat remaining tablespoon oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minutes. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth smoothing out any lumps; transfer to slow cooker.
Stir remaining 3-1/2 cups broth, carrots and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste. Cover and cook on high until simmering.
FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Microwave milk and butter together until warm, about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth.
Drop golf ball-size dumpling on top of simmering stew, leaving about 1/4-inch between each dumpling (you should have about 18). Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Serve.
Stir stuffing crumbs, contents of vegetable/seasoning packet, water and margarine, just until moistened; set aside.
Place chicken in 11x7-inch baking dish. Mix soup and milk together; pour over chicken; top with stuffing.
Bake at 375 for 35 minutes or until chicken is cooked through.
Add 1/2 cup of the pineapple juice, teriyaki sauce, water and cornstarch to a skillet. Us a whisk to stir until the cornstarch is fully incorporated.
Add the brown sugar and cook over medium heat for 3 minutes, or until the sauce is thick and bubbly.
Add the chicken and pineapple tidbits. Stir to coat. Cook over medium-low heat for 5 minutes, or until the chicken is heated through.
Serve over rice.
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, sautÃ© kielbasa and onion in oil until onion is tender. Add potatoes; sautÃ© 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.
Cut chicken into 1-inch pieces, and sprinkle with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat; add chicken, onion, and garlic. SautÃ© 5 minutes, stirring frequently. Stir in broth and tomatoes. Bring mixture to a boil; reduce heat, and cook 5 minutes, stirring occasionally. Add spinach, basil and butter; cook 2 minutes.
Toss chicken mixture with pasta, and top with cheese.
Preheat oven to 400Â°. Spray 8- or 9-inch square pan with cooking spray.
In small bowl, stir together Bisquick, water and egg; spread in pan. Sprinkle with 1-1/4 cups of the cheese.
In a 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.
Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4-1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and saute until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken, making sure skillet has cooled down appropriately before starting second batch. Tent chicken with foil to keep warm.
Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve.
Brown chicken 4 minutes on each side in hot oil in a large skillet. Remove from heat and place in a slow cooker.
Combine ketchup and remaining ingredients; pour over chicken.
Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 5 to 6 hours. Remove chicken from sauce; shred chicken. Stir shredded chicken into sauce.
This is great, but a little sweet. Next time trade some of the brown sugar for molasses.
Heat oil in Dutch oven, brown chicken on all sides. Remove chicken from pan, pour off all drippings and return chicken to pan. Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper, garlic and green onion. Pour mixture over chicken. Cover, simmer 35 to 45 minutes.
Remove chicken to platter, draining juices back into pan. Skim fat from sauce. Blend together cornstarch and water, stir into sauce. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce.
1999, 2000, 2001, 2003
Add chicken, red peppers, potatoes, and onions to the slow cooker.
In a medium bowl whisk together chicken broth, curry powder, curry paste, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
Remove the chicken and shred with 2 forks; return chicken to crock pot. Stir in coconut milk and cornstarch slurry and turn crockpot to high. Cook until thickened and bubbly; 30-45 minutes.
Top with cashews and freshly chopped cilantro.
Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
Season the chicken with salt and pepper. Serve over the rice and top with the cilantro.
Cook sausage, onions and garlic in skillet over medium heat for 10 minutes or until browned; drain. Transfer to crock pot. Stir in remaining ingredients. Cover; cook on Low 8-9 hours.
2011, 2012, 2013, 2014, 2015
Combine first 4 ingredients in a small bowl; stir well with a whisk.
Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion and 2 tablespoons green onions to pan; stir fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts. (Makes 5 servings. Serving size: about 1-3/4 cups rice mixture, about 1-1/4 teaspoons green onions, and 1 tablespoon peanuts.)
2012, 2013, 2015
In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
Preheat oven to 350 degrees.
In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
Spray a shallow casserole dish or 9x13-inch pan with olive oil spray and set aside. Heat oven to 425.
Cut the bell peppers in halves lengthwise. With a small, sharp knife cut away the stems and remove the seeds and membranes. Put into the pan and set aside.
Cut the chicken into pieces and drop into a food processor to grind finely. Transfer to a bowl and set aside.
Defrost the spinach and squeeze out the excess moisture. Add to the chicken.
Spray a large, nonstick skillet with olive oil spray, place over medium heat. Add the onion, garlic and a tablespoon of water. Saute 4 minutes. Add to chicken mixture. Add the crumbs, fresh rosemary or dried basil, salt, pepper, roasted pepper, parsley and egg white. Mix with clean hands to blend. Spoon into the cavities of the peppers. Spoon the marinara on top and around the peppers. Cover tightly with aluminum foil.
Bake 35 minutes. Uncover and sprinkle with the cheese. Continue baking 5 minutes or until the meat is cooked through. (Peppers should be tender when pierced with a knife.) Let sit 5 minutes before serving.
In a large skillet or wok, stir-fry red pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through.
Meanwhile, cook chicken in oven according to package directions. Stir into pineapple mixture. Serve immediately.
Preheat oven to 350. Spray 9x13-nch pan with cooking spray.
Bring 1-1/4 cups chicken stock to a boil. Meanwhile whisk together 1 cup cold water and cornmeal until smooth. Gradually add water/cornmeal mixture to boiling water, whisking constantly. Continue whisking until mixture is fairly thick and all lumps are gone. Spread polenta mixture into bottom of prepared pan and set aside.
In a Dutch oven, brown turkey, onion and garlic over medium-high heat until turkey is no longer pink. Add chili powder and next 7 ingredients (through corn); mix until thoroughly combined. Spread turkey mixture over polenta crust and bake for 20-25 minutes.
Preheat oven to 450. Place chicken in shallow baking dish. Combine juice, soy sauce and honey. Pour over chicken. Marinate 1 hour or overnight in refrigerator.
Add mushrooms to chicken and coat with marinade. Bake 20 minutes. Spoon 1/2 cup pan juices into a small bowl. Stir in cornstarch. Pour back into pan, spooning sauce over chicken and mushrooms. Return to oven and bake 20 minutes longer or until chicken is tender. Slice and serve over rice.
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until onion is tender. Add water; bring to a boil. Gradually add grits, stirring with a whisk until blended. Cover, reduce heat, and simmer 10 minutes or until done.
Heat the oil in a small nonstick skillet over medium-high heat. Add the mushrooms, and sautÃ© for 5 minutes or until golden. Stir mushrooms and cheese into grits. Set aside.
Sprinkle fillets with salt, thyme, and pepper; place the fillets, skin sides down, on a broiler pan coated with cooking spray. Broil for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Spoon 1/2 cup grits on each of 4 plates; top each serving with a fillet. Sprinkle with parsley.
In a large sautÃ© pan, sautÃ© the green onions in the canola oil until fragrant. Remove from pan.
In same pan, warm coconut milk with the curry paste, ginger, fish sauce, lime juice, sherry and honey. When it is bubbling, add the tilapia, onions and bamboo shoots/water chestnuts. Stir occasionally until the chicken is cooked through; stir in the chopped sweet basil. Serve on a bed of steamed jasmine or brown rice.
Combine first 4 ingredients in a small bowl. Sprinkle both sides of fish with spice mixture.
Heat a large nonstick skillet coated with cooking spray over medium heat, and add fish. Cook 6 minutes on each side or until fish flakes easily when tested with a fork.
Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
Preheat oven to 425 degrees.
Tear off four pieces of foil, each about 12 by 15 inches long. Place a tilapia fillet in center of each piece of foil. Spread 1-1/2 tsp. ginger over each fillet. Drizzle each with 1 Tbs. soy sauce and 1/2 tsp. sesame oil. Season with pepper.
Fold top of foil to meet bottom edge. Crimp edges tightly to seal. Arrange packets in a single layer on a large, rimmed baking sheet. Bake until fish is opaque, 10 to 12 minutes. Serve hot.
For Sauce: Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
For Halibut: Preheat oven to 400. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and saute 2 minutes. Season to taste with salt and pepper.
Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
Spoon Garlic Mashed Potatoes onto center of 4 plates. Place Halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.
Whisk together the honey, soy sauce, vinegar, ginger, garlic, and olive oil. Marinate the fish in the mixture for 20 minutes-1 hour.
While the fish is marinating, whisk together the creamy sauce ingredients. Refrigerate until ready to serve.
Heat a grill pan over medium heat and brush with vegetable oil or spray with non-stick cooking spray. Cook the fish for 4-6 minutes per side or until it flakes easily with a fork. Serve immediately with the dipping sauce alongside steamed veggies and brown rice.
Core (Plus Points for Honey)
Preheat oven to 400 degrees.
Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere.
In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.
Bake, Assemble, Stovetop
Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sautÃ© 1 minute. Add wine, lemon juice, pepper, tomatoes, and clam juice; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Stir in parsley.
Preheat oven to 450 degrees.
Combine first 6 ingredients in an 8-inch square baking dish, stirring with a whisk. Add fish to baking dish; spoon sauce over fish.
Bake at 450 degrees for 15 minutes or until the fish flakes easily when tested with a fork, basting occasionally with the sauce.
Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Add shrimp shells; saute until brown, about 5 minutes. Reduce heat to medium-low. Mix in tomato paste. Add broth, then brandy, garlic and thyme. Simmer 20 minutes. Strain into medium saucepan, pressing on solids. Add cream; simmer until sauce is reduced to 1 cup, about 10 minutes.
Heat 1 tablespoon oil in another heavy large skillet over medium heat. Add shrimp; saute until just cooked through, about 2 minutes. Transfer to bowl. Add sausage and onion to skillet; cook until golden, about 4 minutes. Add bell pepper and Old Bay seasoning; saute 3 minutes. Return shrimp to skillet. Add sauce and bring to simmer. Sprinkle with parsley.
Combine first 5 ingredients in a large bowl. Add shrimp; toss well.
Heat oils and rind in a large nonstick skillet over medium-high heat. Add shrimp; sautÃ© 4 minutes or until shrimp are done. Stir in juice.
Place shrimp in a medium bowl. Sprinkle with cornstarch, toss well to coat. Set aside.
Combine orange juice, soy sauce, honey, vinegar, and chile paste. Stir and set aside.
Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add minced ginger and garlic to pan. Stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir fry for 3 minutes. Add the juice mixture and onions, cook for 2 minutes or until the sauce thickens and the shrimp are done, stirring frequently. Serve immediately over rice or noodles.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sautÃ© 1 minute, stirring occasionally. Stir in sugar; sautÃ© 15 seconds. Add shrimp; sautÃ© 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.
In a large saucepan, sautÃ© onion in butter until tender. Remove from the heat. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and 1/2 cup bread crumbs. Stir until well combined. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs.
In a large skillet, heat oil. Cook the patties for 3 minutes on each side or until golden brown.