Svetlana’s Recipes

Ingredients:

-1 1/2 pounds halibut, cut into chunks
-1 large red bell pepper, cut into chunks
-3 tablespoons prepared basil pesto
-2 tablespoons white wine vinegar
-1/2 teaspoon salt

1. Preheat broiler
2. Place fish and bell pepper in a shallow dish
3. Drizzle pesto and vinegar over fish mixture; toss to coat
4. Let fish mixture stand 5 minutes
5. Thread fish and pepper alternately onto each of 4 skewers; sprinkle with salt
6. Place skewers on a jelly-roll pan coated with cooking spray
7. Broil for 8 minutes, turning once

Ingredients:

-2 teaspoons cornstarch
-1 1/2 cups Chicken Broth
-2 tablespoons soy sauce
-2 teaspoons lemon juice
-2 teaspoons fresh grated ginger root
-2 tablespoons vegetable oil
-1 lb. skinless, boneless chicken breast, cut into strips
-4 cups broccoli flowerets
-2 medium carrots, sliced (about 1 cup)
-1 small onion, chopped (about 1/4 cup)
-1/4 cup chopped fresh cilantro leaves
-3 cups hot cooked regular brown rice

1. Mix cornstarch, broth, soy sauce, lemon juice and ginger until smooth; set aside
2. Heat 1 tablespoon oil in medium skillet over medium-high heat
3. Add chicken and stir-fry until browned and done; remove chicken
4. Heat remaining oil over medium heat
5. Add broccoli, carrots and onion and stir-fry until tender-crisp
6. Stir cornstarch mixture and add
7. Cook until mixture boils and thickens, stirring constantly
8. Return chicken to skillet and heat through
9. Sprinkle with cilantro
10. Serve over rice

Ingredients:

-4 (6 ounce) salmon fillets
-1 1/2 teaspoons minced garlic
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper

Glaze:
-1/4 cup apricot nectar
-1/4 cup apricot preserves
-1 tablespoon Dijon mustard
-1 1/2 teaspoons white wine vinegar
-1 1/2 teaspoons honey
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper

1. Prepare grill
2. To prepare fish, sprinkle evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper
3. Cover and refrigerate 15 minutes
4. To prepare glaze, combine nectar, preserves, mustard, wine vinegar, honey, salt, and pepper in a small saucepan; bring to a boil
5. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes)
6. Remove from heat and set aside
7. Place fillet, skin side up, on a grill rack coated with cooking spray
8. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork
9. Brush each fillet with 1 tablespoon glaze and grill 30 seconds

Ingredients:

-2 limes freshly squeezed
-1 tablespoon olive oil
-2 tablespoons soy sauce
-2 medium cloves garlic, minced
-1/4 cup dry white wine
-2 tablespoons fresh mint leaves
-1 1/2 inch thick fish fillets (mahi-mahi, tuna, or whitefish)

1. Make the marinade by combining all ingredients, except fish, in a bowl
2. Place fillets in a shallow dish just large enough to accommodate them
3. Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the fillets
4. Grill over medium hot fire, 8-10 minutes per side, basting before you turn

Ingredients:

-5 green bell peppers
-2 pounds ground beef
-1 cup chopped onion
-1 green bell pepper, chopped
-1 (16 ounce) jar chunky pasta sauce
-1/2 cup chopped onion
-1 (6 ounce) package tomato lentil couscous mix
-8 ounces shredded sharp Cheddar cheese

1. Preheat oven to 375 degrees F
2. Cut peppers in half, place them in a 9×13 inch baking dish, and set aside
3. In a large skillet over medium heat, saute the ground beef for 5 minutes
4. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic
5. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous
6. Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous
7. When couscous is done, combine it with the sauce
8. Fill bell peppers with the mixture
9. Top each with shredded cheese
10. Bake for 20 minutes, or until cheese is bubbly and slightly brown on top

Ingredients:

Sauce:
-1/4 cup brown sugar
-1 tablespoon fish sauce
-3 tablespoons soy sauce
-6 tablespoons oyster sauce

1. For the sauce, roughly chop the brown sugar, combine with the fish sauce, soy sauce and oyster sauce
2. Bring to a gentle boil then set aside

Mise en Place:
-1 small white onion
-3-4 long red Thai chilies
-4 small green onions
-5 cloves fresh garlic
-2 single chicken breasts
-1 cup toasted unsalted cashews
-1 tablespoon white wine
-1 tablespoon peanut oil
-1/2 teaspoon salt

1. Slice the onion into 3/4 inch pieces
2. Roughly chop the garlic
3. Slice the Thai chilies, green onions and chicken into 2 inch pieces
4. Heat a large fry pan over medium high heat and add the oil
5. Once the pan is hot add the chicken and sauté until half way cooked
6. Add the garlic and sauté for about 30 seconds
7. Add the onions and salt and sauté for another minute
8. Add the chilies and let cook for a minute
9. Add the green onions, sauce and toss to coat
10. Add the cashew nuts and wine
11. Taste for seasoning and serve immediately with rice

Ingredients:

-1 tablespoon olive oil
-4 boneless chicken breast halves
-1 can (10 3/4 oz.) Condensed Golden Mushroom Soup
-1 1/2 cups water
-1 package (1.25 oz.) teriyaki seasoning mix
-1 bag (16 oz.) frozen stir-fry vegetables
-1 1/2 cups uncooked instant white rice

1. Heat oil in skillet
2. Add chicken and cook until browned; remove chicken
3. Add soup, water, seasoning mix and vegetables
4. Heat to a boil
5. Stir in rice
6. Top with chicken
7. Cover and cook over low heat 5 minutes or until done

Ingredients:

-1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
-1 cup ricotta cheese
-3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
-1 egg yolk
-1/3 cup chopped fresh basil leaves
-1 pound lump crabmeat
-1/4 teaspoon salt
-1/4 teaspoon freshly ground white pepper

1. Bring a large pot of salted water to a boil over high heat
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes; drain pasta
3. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper
4. Preheat oven to 350 degrees F
5. Fill the cannelloni with the crab mixture and place in a buttered baking dish
6. Sprinkle with the remaining Parmesan cheese
7. Bake until bubbly and the top is golden brown, about 15 to 20 minutes
8. Serve immediately

Ingredients:

-1 3/4 cups Chicken Broth
-3 tablespoons lemon juice
-1 teaspoon dried basil leaves, crushed
-1 teaspoon dried thyme leaves, crushed
-1/8 teaspoon ground black pepper
-4 bone-in chicken breast halves, skin removed

1. Mix broth, lemon juice, basil, thyme and black pepper
2. Grill or broil chicken 35 minutes or until chicken is done, turning and brushing often with broth mixture
3. Discard remaining broth mixture

Ingredients:

-2 mahi mahi fillets
-3 tablespoons honey
-3 tablespoons soy sauce
-3 tablespoons balsamic vinegar
-1 tablespoon gingerroot, finely grated
-1 garlic clove, minced
-1 teaspoon sesame oil
-2 teaspoons olive oil
-salt and pepper
-1 tablespoon olive oil (reserved)

1. Mix all ingredients in a ziploc bag and add fish
2. Leave in fridge to marinate for up to 2 hours
3. Preheat oven to 400 degrees F
4. In an oven safe skillet, heat 1 tablespoon olive oil on medium high heat
5. Place fish in skillet
6. Leave the fish to sizzle away for 5 minutes
7. Flip the fish over and place entire pan in the oven for 15 minutes
8. Serve immediately

Ingredients:

-1 3/4 cups Chicken Broth
-2 tablespoons soy sauce
-1 tablespoon vinegar
-1 teaspoon sugar
-1 teaspoon garlic powder
-1/8 teaspoon crushed red pepper
-4 skinless, boneless chicken breast halves

1. Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow dish
2. Add chicken and turn to coat
3. Cover and refrigerate 1 hr
4. Remove chicken from marinade
5. Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade
6. Heat remaining marinade to a boil and serve with chicken

Ingredients:

-1 large loaf foccacia bread
-2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
-3 eggs
-1/4 cup chopped fresh basil leaves
-1/4 cup grated Parmesan
-1/4 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1 cup milk

1. Preheat the oven to 350 degrees F
2. Cut the top off the foccacia and hollow out the bread inside
3. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture
4. Brush the inside of the foccacia with the olive oil
5. Place on a baking sheet and toast for 10 minutes
6. Meanwhile, in a large bowl, whisk the eggs
7. Add the basil, cheese, salt, pepper, and milk; whisk lightly
8. Stir in up to 4 cups of the bread pieces
9. Carefully pour the egg mixture into the toasted foccacia bottom
10. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes
11. Cut the baked foccacia into 6 to 8 pieces and serve immediately

Ingredients:

-1 cup chicken broth
-1 cup tomato sauce
-6 slices bacon
-2 onions, diced
-1 cup uncooked white rice
-2 tomatoes, diced
-2 green bell peppers, diced
-1/2 teaspoon chili powder
-1/2 teaspoon salt and pepper to taste
-1 (10 ounce) can sliced black olives, drained (optional)
-1 (10 ounce) can whole kernel corn, drained (optional)

1. In a small saucepan over medium heat, combine chicken broth and tomato sauce 2. Bring to a boil while cooking the following
3. In a large skillet over medium heat, cook bacon until evenly brown
4. Chop bacon, and set aside, reserving the bacon fat
5. Add onion to skillet, and saute until tender
6. Stir in rice, and cook until lightly browned, 3 to 5 minutes
7. Pour in boiling chicken broth and tomato sauce
8. Add diced tomatoes, green peppers, and chopped bacon
9. Season with chili powder, salt, and pepper
10. Cover, and simmer for 30 to 40 minutes
11. Stir in black olives and corn

Ingredients:

-8 oz dried fusilli pasta
-3 tablespoons soy sauce
-1 tablespoon plum sauce
-1 tablespoon toasted sesame oil
-1 tablespoon olive oil
-1 medium red sweet pepper, cut into bite-size pieces
-1 cup pea pods, trimmed
-12 oz frozen peeled and deveined large shrimp without tails, thawed
-2 cloves garlic, minced
-1 teaspoon grated fresh ginger
-1/4 teaspoon ground black pepper
-2 green onions, thinly sliced
-2 teaspoons sesame seeds, toasted

1. Cook pasta according to package directions; drain and keep warm
2. For sauce, stir together soy sauce, plum sauce and sesame oil; set aside
3. Pour oil into a large skillet
4. Cook and stir sweet pepper and beans in hot oil 5 inutes
5. Add shrimp, garlic, ginger, and black pepper
6. Cook and stir 2 to 3 minutes
7. Stir in sauce and pea pods
8. Stir in pasta; heat through
9. To serve, top with onions and sesame seeds

Ingredient:

-8 oz dried bow tie pasta
-2 medium avocados, halved, seeded, peeled, and coarsely chopped
-6 slices bacon, crisp cooked, drained, and crumbled
-2/3 cup chopped fresh basil
-2 tablespoons lemon juice
-1 tablespoon olive oil
-3 cloves garlic, minced
-1/4 teaspoon ground black pepper
-1/8 teaspoon salt
-1/2 cup finely shredded Romano cheese

1. Cook pasta according to package directions; drain
2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper and salt
3. Add the hot pasta and toss to combine
4. Transfer to a serving bowl
5. Sprinkle with cheese

Ingredients:

-10 skinless, boneless chicken breast halves
-1 (16 fl oz) bottle balsamic vinaigrette salad dressing
-2 tomatoes, sliced
-2 pounds fresh mozzarella cheese, sliced
-1 bunch fresh basil leaves
-2 tablespoons balsamic vinegar
-salt and freshly ground black pepper to taste

1. Place chicken in a shallow dish
2. Pour the dressing over it, cover, and marinate in the refrigerator for 12 to 24 hours
3. Coat a large skillet with oil, and set over low heat
4. Remove the chicken from the marinade and discard the marinade
5. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear
6. Arrange chicken on a serving platter
7. Place a generous slice of fresh mozzarella on top of each piece
8. Place a leaf of basil on top of the cheese, and cover with a slice of tomato
9. Dash balsamic vinegar over the platter, and season with salt and pepper

Ingredients:

-6 medium bell peppers, cored
-1 lb. cooked salad shrimp
-1/2 cup chopped celery
-2 cups cooked rice
-4 tablespoons fresh dill

1. Core bell peppers
2. Mix shrimp, celery, rice and fresh dill in a bowl
3. Spoon into peppers and bake for 35 minutes at 350 degrees
4. Serve warm

Into Temptation psp

Ingredients:

-2 tablespoons balsamic vinegar
-1 1/2 tablespoons sun-dried tomato oil
-1 tablespoon chopped, drained drained sun-dried tomatoes
-1/4 teaspoon ground black pepper
-1 garlic clove, minced
-4 cups shredded cooked chicken breast
-1 cup chopped tomato
-1/2 cup grated Asiago cheese
-1/4 cup thinly sliced fresh basil
-6 pitas, cut in half
-3 cups mixed baby greens

1. Combine vinegar, sun-dried tomato oil, sun-dried tomatoes, black pepper and garlic in a large bowl
2. Stir in chicken, tomato, cheese, and basil
3. Line each pita half with 1/4 cup greens
4. Divide chicken mixture evenly among pita halves

Ingredients:

-1 slice smoked bacon
-1/2 teaspoon salt
-1/2 teaspoon smoked paprika
-1/4 teaspoon black pepper
-4 skinless halibut fillets
-2 teaspoons bottled minced garlic
-1 (6 oz) package fresh baby spinach

1. Cook the bacon in a large skillet over medium heat until crisp
2. Remove bacon from pan, and crumble; set aside
3. Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl
4. Sprinkle spice mixture evenly over fish
5. Add fish to drippings in pan, and cook for 4 minutes on each side
6. Remove fish from pan, and keep warm
7. Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently
8. Stir in bacon
9. Add spinach to pan, and cook for 3 minutes
10. Serve with fish

Ingredients:

Salad:
-1 head torn Boston lettuce
-1 1/2 pounds tomatoes, cored and cut into wedges
-1/3 cup thinly sliced red onion
-2 tablespoons olive oil
-4 salmon fillets, skinned
-1/3 cup crumbled feta cheese
-ground black pepper

Dressing:
-1/2 cup buttermilk
-1/4 cup sour cream
-1 tablespoon chopped fresh dill
-1 tablespoon cider vinegar
-1/2 garlic clove, minced
-1/4 teaspoon salt
-1/4 teaspoon pepper

1. Prepare grill
2. While waiting for grill to heat, make the dressing
3. Process all dressing ingredients in a blender about 20-30 seconds; cover and refrigerate
4. Assemble the salad by dividing the lettuce among 4 plates
5. Divide the tomatoes and onion, and layer over the lettuce; set aside
6. Rub 2 tablespoons olive oil over both sides of salmon fillet
7. Grill salmon over high heat 2-3 minutes, then carefully flip the fillets and grill until cooked through
8. Transfer 1 salmon fillet to each plate
9. Drizzle salads with the dressing, and top with crumbled feta and freshly ground pepper

Ingredients:

-4 salmon fillets, about 5 ounces each
-10 ounces baby spinach, coarsely chopped
-2 tablespoons basil & garlic pesto
-1 tablespoon sun-dried tomatoes, finely chopped
-1 tablespoon pine nuts

1. Heat oven to 400 degrees F
2. Make a slit two-thirds of the way through the center of each fillet
3. Season each fillet with salt and pepper
4. In a bowl, combine spinach, pesto, sun-dried tomatoes and pine nuts
5. Spoon mixture into the salmon
6. Arrange fillets on a tray lined with foil
7. Roast for 10 to 15 minutes or until the spinach mixture is heated through
8. Serve with your favorite salad

Ingredients:

-3/4 cup instant brown rice
-2 tablespoons tequila
-2 tablespoons fresh lime juice
-2 teaspoons olive oil
-1 teaspoon Tabasco chipotle sauce
-2 garlic cloves, minced
-24 large shrimp, peeled and deveined, with tails on
-8 bamboo skewers, soaked in cold water for 15 minutes
-1/2 teaspoon salt
-6 tablespoons minced fresh cilantro, divided
-8 lime wedges

1. Prepare rice according to package directions
2. Prepare grill
3. Combine tequila, lime juice, olive oil, chipotle sauce and garlic in a medium bowl
4. Add shrimp; toss to coat, and let stand for 10 minutes
5. Thread 3 shrimp onto each skewer, reserving remaining marinade
6. Coat grill with oil; place skewers on grill
7. Cover and cook on medium-high heat 5 minutes
8. Brush with remaining marinade
9. Turn skewers; brush again
10. Cover and grill 4 more minutes
11. Meanwhile, transfer the rice to a medium bowl; stir in slat and 4 tablespoons cilantro
12. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro
13. Serve with lime wedges

Ingredients:

-1 tablespoon Worcestershire sauce
-1 tablespoon cider vinegar
-1 tablespoon soy sauce
-1 teaspoon chili powder
-1 clove garlic, minced
-1 1/2 pounds boneless, skinless chicken thighs, cut into strips
-1 tablespoon olive oil
-1 onion, thinly sliced
-1 green bell pepper, sliced
-1 lemon, juiced

1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder and garlic
2. Place chicken in sauce, and turn once to coat
3. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours
4. Heat oil in a large skillet over high heat
5. Add chicken strips to the pan, and saute for 7 minutes
6. Add the onion and green pepper, and saute another 5 minutes
7. Remove from heat, and sprinkle with lemon juice
8. Serve with warm tortillas

Ingredients:

-1/4 cup minced red onion
-1 tablespoon Dijon mustard
-1 teaspoon ground cumin
-1 teaspoon paprika
-1/2 teaspoon ground black pepper
-1/8 teaspoon salt
-1 (15 oz) can garbanzo beans, rinsed and drained
-1 slice whole wheat bread, torn into pieces
-1 large egg
-1 large egg white
-1 1/2 tablespoons olive oil
-2 (6 inch) whole wheat pitas, split
-1 cup arugula
-1/2 cup Cucumber-Yogurt Dressing (recipe follows)

1. Combine first 10 ingredients in a food processor; pulse 6 times or until well blended
2. Heat olive oil in a large nonstick skillet over medium-high heat
3. Spoon about 1/3 cup bean mixture per patty into pan; cook 4 minutes on each side or until golden brown
4. Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing in each pita half

Cucumber-Yogurt Dressing:
-1 cup plain yogurt
-1/2 cup diced seedless cucumber
-1/4 cup minced red onion
-1 teaspoon fresh lemon juice
1. Combine all ingredients in a small bowl
2. Cover and chill before serving

Ingredients:

-1 tablespoon butter
-3 garlic cloves, minced
-1 tablespoon flour
-1 1/3 cups milk
-1 1/4 cups grated fresh Parmigiano-Reggiano cheese, divided
-2 tablespoons cream cheese
-1/2 teaspoon salt
-4 cups hot cooked fettuccine (8 ounces uncooked pasta)
-2 teaspoons chopped fresh parsley

1. Melt butter in a medium saucepan over medium heat
2. Add garlic; cook 1 minute, stirring frequently
3. Stir in flour
4. Gradually add milk, stirring with a whisk
5. Cook 6 minutes or until mixture thickens, stirring constantly
6. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt
7. Toss sauce with hot pasta
8. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley
9. Serve immediately

Ingredients:

-1 tablespoon oil
-4 salmon fillets (1 lb.)
-1 cup fat free milk
-1/2 cup (1/2 of 8-oz. tub) Philadelphia Cream Cheese Spread
-1/2 cup chopped cucumbers
-2 tablespoons chopped fresh dill

1. Heat oil in large skillet on medium-high heat
2. Add salmon; cook 5 minutes on each side or until salmon flakes easily with fork
3. Remove from skillet; cover to keep warm
4. Add milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended
5. Stir in cucumbers and dill
6. Return salmon to skillet
7. Cook 2 minutes or until heated through
8. Serve salmon topped with the cream cheese sauce

Ingredients:

-2 large bunches fresh rosemary
-1 large red onion, thinly sliced
-1 (2 to 3 pound) salmon fillet with skin
-2 large lemons, thinly sliced
-1/3 cup olive oil
-salt
-freshly ground black pepper

1. Preheat oven to 450 degrees F
2. Arrange half of rosemary sprigs in single layer in center of baking sheet
3. Arrange sliced red onion on top of the rosemary
4. Place salmon, skin side down, on the onion
5. Sprinkle with salt and pepper
6. Cover salmon with remaining rosemary sprigs
7. Arrange lemon slices over rosemary
8. Drizzle olive oil over
9. Sprinkle lemon slices with salt
10. Bake, uncovered, 8 to 12 minutes
11. Carefully remove salmon from pan and transfer onto individual serving plates
12. Serve with roasted onions and lemon slices

Ingredients:

-1/4 cup butter
-3 tablespoons minced fresh fennel
-3 large cloves garlic, minced
-1 lb peeled and deveined shrimp
-1/4 cup white wine
-2 tablespoons fresh lemon juice
-hot cooked pasta (any kind you like)

1. Melt butter in a medium skillet
2. Add fennel and garlic; cook over low heat for 8 minutes, stirring frequently
3. Increase heat to medium and add shrimp to skillet
4. Cook, stirring constantly, for 5 more minutes
5. Stir in wine and lemon juice and cook for 2 minutes more or until shrimp is pink
6. Serve over pasta

Ingredients:

-8 cups chicken broth
-2 tablespoons extra virgin olive oil
-2 cups Arborio rice
-1/2 cup dry white wine
-1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
-18 large shrimp, shelled and deveined
-1/2 cup butter
-1 1/2 cups Parmesan cheese
-Salt and pepper, to taste
-1 cup chopped tomatoes
-Fresh parsley, chopped
-1/2 cup yellow onions, chopped

1. In a large pot or saucepan, bring the broth to a simmer and leave on low heat until needed
2. In a separate, large nonstick pan, heat the olive oil over medium heat
3. Add the onions and cook for approximately three minutes
4. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute
5. Add the white wine and stir until completely absorbed
6. Slowly add ½ cup of broth to the risotto and stir until completely absorbed
7. Repeat this step until 4 cups of broth have been added
8. Continue to stir the risotto frequently to avoid sticking
9. While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color
10. When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto
11. Continue to add ½ cup of broth at a time until desired creaminess is reached
12. Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste
13. Sprinkle with chopped tomatoes and parsley before serving

Ingredients:

-5 cups chicken broth
-2 tablespoons butter
-2 ounces pancetta, chopped
-1 link (about 6 ounces) spicy Italian sausage, casing removed
-3/4 cup finely chopped onion
-1 cup chopped red bell pepper
-4 ounces button mushrooms, coarsely chopped
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1 1/2 cups medium-grain white rice
-3/4 cup dry white wine
-1/2 cup freshly grated Parmesan
-1 tablespoon chopped fresh Italian parsley leaves

1. In a medium saucepan, bring the broth to a simmer
2. Cover the broth and keep warm over low heat
3. In a large saucepan, melt the butter over medium heat
4. Add the pancetta and sausage and saute until golden brown, about 5 minutes
5. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes
6. Season with salt and pepper
7. Add the rice and stir to coat
8. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute
9. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes
10. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, about 25 to 30 minutes total 11. Remove from the heat
12. Stir in 3/4 of the Parmesan
13. Transfer the risotto to a serving bowl
14. Sprinkle with the parsley and remaining Parmesan and serve immediately

Ingredients:

-1 medium eggplant
-20 pasta shells, stuffing size
-1 lb extra-firm tofu
-1/4 cup capers
-1/4 cup Kalamata olives, pitted, finely diced
-2 tablespoons fresh rosemary leaves, minced
-1 tablespoon fresh thyme
-5 sun-dried tomatoes, diced
-1 teaspoon salt
-1 tablespoon extra-virgin olive oil
-2 cups tomato pasta sauce

1. Preheat the oven to 400 degrees F
2. Slice the eggplant in half lengthwise and place the halves cut sides down on a lightly oiled baking dish
3. Bake until the flesh is soft and the skin is wrinkled about 20 minutes
4. When done, remove from the oven and cool
5. Meanwhile, bring a large pot of water to boil
6. Cook the shells until al dente, 6 to 8 minutes
7. Drain and rinse with cool water
8. Scoop the eggplant flesh into a large bowl
9. Crumble the tofu into the same bowl and then add remaining ingredients, except the oil and pasta sauce; mix well
10. Coat a baking dish with the oil
11. Fill each shell with about 2 tablespoons of the eggplant mixture
12. Arrange the shells, filling side up, in the baking dish
13. Pour the sauce over the tops of the shells, allowing some to dribble onto the bottom of the dish
14. Cover with foil and bake 20 minutes
15. Uncover during the final 5 minutes of baking
16. Serve hot

Ingredients:

-1 1/2 cups dry pancake mix
-1/2 cup flax seed meal
-1 cup skim milk
-2 eggs
-1 cup fresh or thawed frozen blueberries

1. Set a nonstick skillet over medium heat
2. In a medium bowl, stir together the pancake mix and flax seed meal
3. In a separate bowl or measuring cup, whisk together the milk and eggs
4. Pour the liquid into the dry ingredients, and stir just until moistened
5. Spoon 1/4 cupfuls of batter onto the hot skillet
6. Sprinkle with as many blueberries as desired
7. Cook until bubbles appear on the surface, then flip and cook until browned on the other side
8. Serve warm

Ingredients:

-12 lasagna noodles
-3 tablespoons unsalted butter
-1 small onion, finely chopped
-2 cloves garlic, minced
-3 tablespoons all-purpose flour
-2 1/2 cups half-and-half
-1 cup grated Romano
-1/2 teaspoon salt
-1/4 teaspoon pepper
-3/4 pound sea scallops, cut in half or quartered if very large
-3/4 pound medium shrimp, peeled and deveined
-1/2 cup grated Parmesan

1. Preheat the oven to 375 degrees F
2. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray
3. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes
4. Drain and set aside
5. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes
6. Add the garlic and cook about 1 minute more
7. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more
8. When the sauce has thickened, add the cheese and stir well
9. Add the salt and pepper and stir again
10. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 2 to 4 minutes
11. Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan
12. Cover the bottom of the pan with 4 noodles, placing them side by side
13. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly
14. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood
15. Cover with the last 4 noodles and the remaining sauce (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce)
16. Tuck in any edges of the noodles so they’re all coated with sauce
17. Top with the Parmesan
18. Bake for 20 to 25 minutes, uncovered, until bubbly
19. Allow to sit for 10 minutes before slicing

Ingredients:

-2 tablespoons olive oil, divided
-2 skinless, boneless chicken breast halves, cut into cubes
-1 carrot, sliced diagonally into 1/4-inch pieces
-1 (10 oz) package frozen broccoli florets, thawed
-2 cloves garlic, minced
-12 ounces angel hair pasta
-2/3 cup chicken broth
-1 teaspoon dried basil
-1/4 cup grated Parmesan cheese

1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken
2. Cook, stirring, until chicken is cooked through, about 5 minutes
3. Remove from skillet and drain on paper towels
4. Heat remaining oil in same skillet
5. Begin heating water for pasta
6. Ad carrot to skillet; cook, stirring, for 4 minutes
7. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer
8. Cook pasta according to package directions
9. While pasta is cooking, add chicken broth, basil and Parmesan cheese to skillet
10. Stir to combine
11. Return chicken to skillet
12. Reduce heat and simmer for 4 minutes
13. Drain pasta
14. Place in a large serving bowl
15. Top with chicken and vegetable mixture
16. Serve immediately

Ingredients:

-1 (14 oz) can unsweetened coconut milk
-1 1/2 teaspoons finely shredded lime peel
-3 tablespoons lime juice
-1 1/2 teaspoons sugar
-1 1/2 teaspoons green curry paste
-1 1/2 teaspoons fish sauce
-1 teaspoon grated fresh ginger
-1 pound large shrimp, peeled and deveined
-2 to 3 cups hot cooked rice

1. Soak skewers in water for 30 minutes
2. In a small bowl stir together the coconut milk, lime peel, lime juice, curry paste, fish sauce, and ginger
3. Place shrimp in a medium bowl
4. Pour 1/2 cup of the coconut mixture over shrimp
5. Cover shrimp and refrigerate for 30 minutes
6. Cover and refrigerate remaining milk mixture
7. Drain shrimp, discarding marinade
8. Thread shrimp onto pair of skewers, leaving 1/4 inch between pieces
9. Place skewers on the rack of the uncovered grill and cook for 5-8 minutes, turning skewers once
10. Heat reserved coconut milk mixture over medium heat until boiling
11. Reduce heat; simmer, uncovered, 5 minutes
12. Serve with shrimp and rice

Ingredients:

-1 pound flounder fillets, cut into serving-sized pieces.
-1 tablespoon vegetable oil
-1 cup onions, sliced
-3 cups zucchini, sliced
-1 cup green peppers, sliced
-3/4 cup chopped tomatoes
-3 tablespoons dry sherry (optional)
-1 tablespoon lemon juice
-1/2 teaspoon salt
-1/2 teaspoon ground basil
-1/4 teaspoon black pepper, freshly ground
-1 dash hot pepper sauce
-1/4 cup grated Parmesan cheese

1. Place fillets in a layer in greased 9-inch baking dish
2. Saute onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets
3. Top with tomatoes
4. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets
5. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes
6. Remove vegetables and fish to heated platter
7. Sprinkle with Parmesan cheese
8. Serve over rice
9. Pour pan juices over fish and vegetables

Ingredients

-6 pan-dressed tilapia fillets
-2 cup dry breadcrumbs
-3/4 cup grated Parmesan cheese
-1/4 cup parsley, chopped
-1 teaspoon paprika
-1/2 teaspoon oregano
-1/4 teaspoon basil
-2 teaspoon salt or to taste
-1/2 teaspoon pepper
-3/4 cup cooking oil
-lemon wedges

1. Combine bread crumbs, Parmesan cheese, parsley, paprika, oregano, basil, salt and pepper
2. Dip tilapia fillets in oil and roll in crumb mixture
3. Arrange the tilapia fillets in well-greased 14″ by 9″ by 2″ baking dish
4. Bake in preheated 375 degree F oven for 20-25 minutes
5. Garnish with lemon wedges

Ingredients:

-1 pound center-cut salmon fillet, skinned and pin bones removed
-2 large celery ribs, sliced paper-thin on the diagonal

Marinade:
-1/4 cup fresh lemon juice
-1/4 cup extra-virgin olive oil
-Salt and freshly ground black pepper

Garnish:
-1 fennel bulb, very thinly sliced
-1 1/2 tablespoons chopped fennel fronds

1. Trim the gray fat off the skin side of the salmon; it has a strong flavor
2. Slice the salmon as thinly as possible
3. Make the marinade: Put the lemon juice in a small bowl
4. Gradually whisk in the olive oil
5. Season with salt and pepper
6. Arrange the salmon in an oiled dish large enough to hold the slices in a single layer
7. Scatter the celery over the fish, then spoon the marinade over all
8. Cover and refrigerate until the salmon is a little more than half “cooked”, which you can tell by the change in color from rosy orange to pale pink
9. It should take about 3 hours, depending on the thinness of the slices
10. To serve, divide the salmon and celery among 6 plates, reserving the marinade
11. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly
12. Toss well and season with salt and pepper to taste
13. Divide the fennel among the plates
14. Spoon a little extra marinade over the salmon

Ingredients:

-1 lb medium asparagus
-3 tablespoons olive oil
-2 lb large sea scallops
-1/2 teaspoon black pepper
-3/4 teaspoon salt
-1/3 cup dry white wine
-2 teaspoons white-wine vinegar
-1/2 stick unsalted butter, cut into tablespoon pieces

1. Trim asparagus, then cut stems into diagonal slicecs, leaving tips whole
2. Heat 1 tablespoon oil in a nonstick skillet over moderately high heat until hot, then saute asparagus, stirring occasionally, until just tender, 5 to 6 minutes
3. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean)
4. Pat scallops dry and sprinkle with pepper and salt
5. Add 1 tablespoon oil to skillet and heat over high heat until hot, then saute half of scallops, turning over once, until browned and just cooked through, 4-6 minutes
6. Transfer scallops to another plate as cooked
7. Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot
8. Saute remaining scallops, turning once, until browned and cooked through, 4 to 6 minutes total, transferring to plate
9. Carefully add wine and vinegar to skillet and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute
10. Add any scallop juices accumulated on plate and bring to a simmer
11. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated
12. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 2 minutes
13. Serve scallops topped with asparagus and sauce

Ingredients:

-6 flour tortillas
-3 tablespoons olive oil
-10 ounces fresh lump crabmeat
-1 cup grated Jalapeno Jack cheese
-1 cup shredded fresh spinach leaves
-Salsa

1. Preheat the oven to 300 degrees F
2. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through
3. In a medium skillet, heat the oil
4. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes
5. Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach
6. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down
7. Serve with your favorite salsa

Ingredients:

-4 medium bell peppers
-1/2 lb. ground beef
-3/4 cup Barbecue Sauce, divided
-1 cup instant white rice, uncooked
-1 cup frozen peas
-1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cubed
-1/2 cup water

1. Cut tops off peppers; chop tops, then refrigerate for another use
2. Remove seeds from peppers; discard
3. Set pepper shells aside
4. Mix beef, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells \
5. Top evenly with Cheese.
6. Pour remaining 1/4 cup barbecue sauce into slow cooker; stir in water
7. Stand stuffed peppers upright in slow cooker; cover with lid
8. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH)

Ingredients:

-1/2 up flour
-1 tablespoon lemon pepper
-1 teaspoon dried oregano
-1 teaspoon paprika
-1/2 teaspoon dried thyme
-1 1/2 pounds large scallops (20 to 24)
-2 tablespoons olive oil
-2 tablespoons butter
-1 1/2 cups chicken broth
-1 box (6.1 ounces) tomato-basil flavored couscous
-1/4 cup toasted pine nuts
-2 tablespoons chopped fresh parsley
-1 lemon, cut into wedges

1. In a shallow dish, mix flour, lemon pepper, oregano, paprika and thyme
2. Coat both sides of scallops in the flour mixture, shake off excess and set aside
3. In a large nonstick skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat
4. Saute half of the scallops for about 3 minutes per side
5. Set scallops aside on a plate and keep warm
6. Repeat with the remaining oil, butter and scallops
7. Meanwhile, prepare couscous following package directions, using chicken broth in place of water
8. Serve scallops with the couscous
9. Garnish with pine nuts and parsley
10. Serve with lemon wedges, if desired

Ingredients:

-1/4 cup fresh lemon juice
-1 tablespoon olive oil
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-4 boneless skinless chicken breasts
-1/4 cup finely chopped fresh Italian parsley
-2 tablespoons grated Parmesan cheese
-2 tablespoons chopped fresh chives
-1 teaspoon finely grated lemon peel
-2 large cloves garlic, minced

1. Combine lemon juice, oil, salt and pepper in the casserole
2. Pound chicken to 3/8-inch thickness
3. Place chicken in lemon mixture; turn to coat
4. Cover and marinate in refrigerator at least 30 minutes
5. Soak 16 toothpicks in hot water 15 minutes
6. Prepare grill for direct cooking
7. Combine parsley, cheese, chives, lemon peel and garlic in small bowl
8. Discard chicken marinade
9. Spread 1/4 of parsley mixture over each chicken breast, leaving an inch around edges free
10. Starting at narrow end, roll chicken to enclose filling; secure with toothpicks
11. Grill chicken, covered, over medium-hot coals about 2 minutes on each side or until golden brown
12. Transfer chicken to low heat
13. Grill, covered, about 5 minutes or until chicken is no longer pink in center
14. Remove toothpicks and slice each chicken breast into 5 or 6 pieces

Ingredients:

-4 (5-ounce) tilapia fillets
-Salt and ground black pepper
-2 teaspoons ground cumin
-2 teaspoons ground coriander
-1 tablespoon olive oil
-1 ripe mango, diced
-1/4 cup chopped fresh cilantro leaves

1. Season both sides of tilapia fillets with salt and black pepper
2. Rub cumin and coriander all over both sides of fillets
3. Heat oil in a large skillet over medium heat
4. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender
5. Meanwhile, in a small bowl, combine mango and cilantro
6. Top tilapia with mango mixture just before serving

Ingredients:

-3 medium lobster tails
-2 teaspoons parsley
-salt to taste
-pepper to taste
-3 tablespoons olive oil
-juice of 1 medium lemon
-1 cup water

1. Split lobster tails in half lengthwise
2. Remove sharp edges
3. Sprinkle each with parsley and salt and pepper
4. Pour olive oil and lemon juice on each tail
5. Pour water on bottom of a shallow 7 x 11 inch baking pan
6. Place lobster tails in pan
7. Bake in a preheated oven at 375 degrees for 25 minutes or until tender

Ingredients:
-2 pounds Idaho potatoes
-1/4 pound bacon, diced
-2 lobster tails (8 ounces each), finely diced
-1/2 cup chopped fresh chives
-3/4 cup whole milk
-1/2 cup butter
-Salt and pepper

1. Scrub potatoes and place in a large pot
2. Add enough salted water to cover by at least 1 inch
3. Simmer, uncovered, over moderate heat until an inserted knife comes away easily, about 20 to 30 minutes
4. Drain and cool to handle
5. While potatoes are cooling, cook bacon until crisp in a large saute pan over medium high heat
6. Add lobster and cook for 5 to 6 minutes or until lobster is cooked through; stir in chives
7. Remove from heat and reserve
8. Bring milk to a boil
9. Remove from heat and reserve
10. Peel potatoes
11. Pass potatoes through the finest grid of a food mill into a mixing bowl
12. Slowly stir in heated milk and butter
13. Fold in lobster mixture
14. Season with salt and pepper to taste

Ingredients:

For the sauce:
-1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
-½ teaspoon potato flour
-½ teaspoon dark soy sauce
-1½ teaspoons light soy sauce
-1 tablespoon rice vinegar
-3 tablespoons chicken stock or water

For the chicken:
-12 ounces (about 4 to 5) skinless, boneless chicken thighs
-½ teaspoon dark soy sauce
-2 teaspoons light soy sauce
-1 egg yolk
-2 tablespoons potato flour
-1 quart peanut oil, more as needed
-6 to 10 dried red chilies
-2 teaspoons finely chopped ginger
-2 teaspoons minced garlic
-2 teaspoons sesame oil
-Scallions, thinly sliced, for garnish

1. Make the sauce by combining all the ingredients in a small bowl and set aside
2. To prepare the chicken, unfold the chicken thighs and lay them on a cutting board
3. Remove as much of the sinew as possible
4. Slice a few shallow crosshatches into the meat
5. Cut each thigh into roughly ¼ -inch slices and place in a large bowl
6. Add the soy sauces and egg yolk and mix well
7. Stir in the potato flour and 2 teaspoons peanut oil and set aside
8. Using scissors, snip the chilies into ¾ -inch pieces, discarding the seeds
9. Pour 3½ cups peanut oil into a large wok, or enough oil to rise 1½ inches from the bottom
10. Set over high heat until the oil reaches 350 to 400 degrees
11. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes
12. Using a slotted spoon, transfer the chicken to a plate
13. Repeat with the second batch
14. Pour the oil into a heatproof container and wipe the wok clean
15. Place the wok over high heat
16. Add 2 tablespoons peanut oil
17. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color
18. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant
19. Add the sauce, stirring as it thickens
20. Return the chicken to the wok and stir vigorously to coat
21. Remove from the heat, stir in the sesame oil and top with scallions
22. Serve with sticky rice

Ingredients:

-1/2 tablespoon extra virgin olive oil
-1/2 cup chopped onion
-1 pound large peeled and deveined shrimp, tails removed
-1/2 cup chopped green bell pepper
-2 cloves garlic, minced
-1 teaspoon oregano leaves
-1/4 teaspoon salt
-2 medium tomatoes, cored and chopped
-1 tablespoon fresh lemon juice
-1/4 teaspoon ground black pepper
-4 oz angel hair pasta, cooked

1. Heal oil in a medium skillet
2. Add onion and cook for 10 minutes or until very soft
3. Add shrimp, bell pepper, garlic, oregano and salt; cook for 5 minutes
4. Stir in tomatoes and lemon juice and cook until heated through
5. Season to taste with pepper and serve immediately over hot cooked pasta

Ingredients:

-1 side fresh salmon, boned but skin on (about 3 pounds)
-2 tablespoons Dijon mustard
-3 tablespoons soy sauce
-6 tablespoons olive oil
-1/2 teaspoon minced garlic

1. Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking
2. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces
3. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl
4. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes
5. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in
6. Grill for 5 to 7 minutes, depending on the thickness of the fish
7. Turn carefully with a wide spatula and grill for another 5 to 7 minutes
8. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top
9. Allow the fish to rest for 10 minutes
10. Remove the skin and serve warm

Ingredients:

-1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
-1-1/4 cups Shredded Mozzarella Cheese, divided
-1/4 cup chopped fresh basil
-1 package (6 oz.) Stuffing Mix for Chicken
-8 small boneless skinless chicken breast halves (2 lb.)
-1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

1. Preheat oven to 350°F
2. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened
3. Place 2 chicken breast halves in large freezer-weight resealable plastic bag
4. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick
5. Repeat with remaining chicken breast halves, adding 2 at a time to bag
6. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture
7. Starting at one of the narrow ends, tightly roll up chicken
8. Place, seam-sides down, and drizzle evenly with dressing
9. Bake 40 minutes
10. Sprinkle with remaining 3/4 cup cheese
11. Bake an additional 5 minutes or until chicken is cooked through and cheese is melted

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