Svetlana’s Recipes

Ingredients:

-8 salmon fillets, 3/4-inch thick, about 1 1/2 pounds total
-Salt and pepper
-3 tablespoons olive oil
-3 tablespoons balsamic vinegar
-1 1/2 tablespoons cornstarch
-1 tablespoon orange juice
-1 tablespoon brown sugar
-1 (14-ounce) can seasoned chicken broth

1. Preheat oven to 350 degrees F
2. Rub salmon with salt and pepper
3. Place salmon in 2-quart shallow baking dish
4. Drizzle with olive oil
5. Bake for 15 minutes or until fish flakes easily with fork
6. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan
7. Add chicken broth and heat to a boil
8. Reduce heat to a simmer, stirring until the mixture thickens
9. Arrange salmon on serving platter and serve with sauce
10. Serve over sticky white rice

Ingredients:

-6 tablespoons butter
-6 tablespoons flour
-4 cups milk
-Salt
-Pepper
-1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
-8 ounces grated Parmigiano-Reggiano
-2 cups ricotta cheese
-1 egg
-2 teaspoons chopped garlic
-8 ounces grated mozzarella cheese
-3/4 pound lump crabmeat, picked over for cartilage
-1 1/2 pound lobster, cooked, meat removed and diced
-1/2 pound fresh pasta sheets

1. Preheat the oven to 350 degrees F
2. In a medium saucepan, over medium heat, melt the butter
3. Stir in the flour and cook for 2 minutes
4. Whisk in the milk, 1/2 cup at a time
5. Season with salt, pepper and cook, stirring constantly for 4 to 6 minutes
6. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan
7. In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese
8. Season with salt and pepper and mix well
9. Grease an 8 by 8 by 2-inch square pan.
10. Spread 1 cup of the sauce over the bottom of the pan
11. Sprinkle 1/4 of the crabmeat and lobster over the sauce
12. Sprinkle some of the remaining Parmesan over the crabmeat
13. Cover the cheese with a sheet of the fresh pasta
14. Spread 1/4 of the cheese filling evenly over the pasta
15. Repeat the layering until all of the ingredients are used
16. Top the lasagna with the remaining cup of the sauce
17. Place in the oven and bake until bubbly and golden, about 45 minutes
18. Remove from the oven and cool for 10 minutes before serving

Ingredients:

-1 medium English cucumber, chopped (about 8 ounces)
-1/8 teaspoon salt
-1 1/2 cups plain fat-free yogurt
-1 tablespoon fresh dill, chopped
-1 tablespoon dried oregano
-1/8 teaspoon ground red pepper
-1/8 teaspoon black pepper
-1 garlic clove, minced
-2 pounds boned leg of lamb
-2 (16 ounce) cans chicken broth
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-skewers

1. Place cucumber in a blender; process until smooth
2. Place cucumber in a sieve and sprinkle with 1/8 teaspoon salt; drain 1 hour
3. Combine cucumber, yogurt, dill, oregano, ground red pepper, black pepper and garlic in a small bowl; stir until well-blended
4. Trim fat from lamb and cut into 1-inch cubes
5. Combine the broth, 1/4 teaspoon salt, and pepper in a medium saucepan; bring to a boil and cook 2 minutes
6. Pour into fondue pot and simmer over medium flame
7. Pierce lamb with skewer; cook in broth mixture until desired degree of doneness is reached
8. Serve with yogurt sauce

Ingredients:

-2 cups Frigo ricotta cheese
-1 1/4 cup Frigo mozzarella cheese, shredded
-1/4 Frigo parmesan cheese
-1 egg
-1 teaspoon garlic powder
-1/4 chopped fresh parsley
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-2 cups shredded baked chicken breasts
-8 cooked lasagna noodles
-1 1/2 cup tomato sauce

1. Preheat oven to 375 degrees F
2. Mix first eight ingredients, reserving 1/4 cup of mozzarella for baking, set aside
3. Lay a large piece of plastic wrap on countertop
4. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and 1/4 cup chicken
5. Starting at one end, roll one noodle at a time
6. Fill the bottom of a baking dish with 1/2 cup of tomato sauce
7. Lay rolls seam-side down, cover with remaining tomato sauce and sprinkle with 1/4 cup mozzarella cheese
8. Bake for 20 minutes

Ingredients:

-1 tablespoon canola oil
-1 teaspoon chopped garlic
-1 cup coconut milk
-1/4 cup chicken broth
-1/4 teaspoon red pepper flakes
-2 teaspoons soy sauce
-1/4 cup heavy cream
-1 pound medium shrimp, cooked
-2 tablespoons fresh cilantro leaves, for garnish
-cooked rice

1. Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant
2. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce
3. Bring to boil, reduce the heat, and simmer for 5 minutes
4. Stir in the cream and return to a simmer without boiling
5. Add cooked shrimp and heat through
6. Garnish with cilantro and serve over rice

Ingredients:

-8 whole chickens breasts, skinned and boned
-Sauterne wine
-butter
-2 (10-3/4 ounce) cans cream of mushroom soup
-1/4 cup water
-1 cup sour cream
-1/2 teaspoon salt
-1/8 teaspoon pepper
-1/8 teaspoon garlic powder
-10 large fresh mushrooms, sliced

1. Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour
2. Drain breasts and brown in butter
3. Heat together mushroom soup, water, sour cream, salt, pepper and garlic powder for sauce
4. Put breasts in a dish and cover with sauce
5. Sauté sliced mushrooms in butter and place on top of breasts and sauce
6. Heat at 350 degrees until bubbly
7. Serve with rice

Ingredients:

-4 boneless/skinless chicken breasts
-1 ripe avocado sliced lengthwise into ¼” slices.
-1 (8-oz) package cream cheese
-4 teaspoons garlic powder
-2 tablespoons soy sauce
-½ tablespoon olive oil
-imitation crab flakes (optional)

From Dinners

1. Preheat oven to 450 degrees F
2. Coat the bottom of glass casserole dish with the olive oil
3. Pound chicken breasts flat
4. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast
5. Place ¼ of the block of cream cheese beside the avocado
6. Sprinkle 1 teaspoon garlic on each avocado and cream cheese line
7. Drizzle ½ tablespoon soy sauce on each chicken breast
8. Place a thin row of crab flakes if desired
9. Roll up chicken breast like a burrito, making sure to fold the ends in before rolling
10. Secure each roll with toothpicks to keep the chicken rolled up
11. Place each roll-up in the dish and bake for 45 minutes or until chicken is cooked through

From Dinners

Ingredients:

For turkey
-1 16-pound turkey, excess fat from tail reserved, neck and giblets reserved for Turkey Stock
-10 cups Corn Bread Succotash Stuffing
-Turkey Stock
-3 cups water

For gravy
-1/2 cup all purpose flour
-1/4 cup bourbon

Make turkey:
1. Position rack in bottom third of oven and preheat to 350°F
2. Pat turkey dry with paper towels and sprinkle inside and out with salt and pepper
3. Spoon Corn Bread Succotash Stuffing loosely into neck cavity and main cavity of turkey
4. Tie legs together
5. Using small metal skewers, pin neck skin to enclose stuffing
6. Sprinkle with salt and pepper
7. Place turkey, breast side up, on rack in large pan
8. Add reserved turkey fat and 2 cups Turkey Stock to pan
9. Cover turkey loosely with foil
10. Roast 2 hours, basting every 30 minutes with pan drippings
11. Remove foil and add 3 cups water to pan
12. Roast turkey until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 2 1/2 hours longer
13. Transfer turkey to platter
14. Let stand while making gravy

Make gravy:
1. Strain juices from roasting pan into 8-cup glass measuring cup
2. Spoon fat off top of juices, returning 1/2 cup fat to roasting pan
3. Add enough remaining Turkey Stock to pan juices to measure 6 cups of broth mixture
4. Heat fat in roasting pan atop 2 burners over medium heat
5. Whisk in flour
6. Stir until mixture is golden, about 2 minutes
7. Whisk in broth mixture, then bourbon
8. Simmer until gravy thickens, about 5 minutes
9. Season with salt and pepper
10. Serve gravy with turkey

Ingredients:

Ravioli:
-1/4 pound ground turkey
-2 tablespoons cranberry sauce
-2 tablespoons grated Romano
-1 tablespoon bread crumbs
-1 tablespoon chopped fresh parsley leaves
-1 egg
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-20 store-bought wonton wrappers

Gravy:
-3 tablespoons butter
-1 shallot, chopped
-1 tablespoon all-purpose flour
-1/2 cup chicken broth
-2 tablespoons heavy cream
-1 tablespoon chopped parsley leaves
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper

1. To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper
2. Place 10 wonton wrappers on a work surface
3. Brush lightly with water using a pastry brush
4. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers
5. Top with another wonton wrapper
6. Push out any air bubbles and press the edges tightly to seal
7. To make the gravy: in a medium, heavy skillet, heat the butter over medium heat
8. Add the shallots and cook until tender, about 5 minutes
9. Add the flour and stir until cooked, about 1 minute
10. Slowly add the chicken broth, stirring quickly to avoid lumps
11. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often
12. Meanwhile, bring a large pot of salted water to a boil over high heat
13. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes
14. Drain the ravioli into the gravy and stir to coat
15. Serve immediately in individual dishes, drizzled with the remaining gravy

Ingredients:

-2 garlic cloves, minced
-2 tablespoons Dijon mustard
-2 tablespoons whole-grain mustard
-3/4 teaspoon finely chopped fresh rosemary
-3/4 teaspoon finely chopped fresh thyme
-1 tablespoon dry white wine
-1 tablespoon olive oil
-Nonstick olive oil cooking spray
-6 (6-to-8 ounce each) salmon fillets
-Salt and freshly ground black pepper
-6 lemon wedges

1. In a small bowl, mix the garlic, both mustards, rosemary, and thyme
2. Mix in the wine and oil
3. Set the mustard sauce aside
4. Preheat the broiler
5. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray
6. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper
7. Broil for 2 minutes
8. Spoon the mustard sauce over the fillets
9. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer
10. Transfer the fillets to plates and serve with lemon wedges

Ingredients:

-1 tablespoon oil
-1 pound boneless skinless chicken breast halves, cut into bite-size pieces
-1 can (14 oz) chicken broth
-1/4 cup Ranch Dressing
-2 tablespoons flour
-6 Flour Tortillas, cut into small pieces
-1 cup Mexican Style Shredded Four Cheese
-1/2 cup Salsa

1. Heat oil in large skillet on medium-high heat
2. Add chicken and cook 7 minutes, or until cooked through
3. Mix broth, dressing and flour until well blended
4. Gradually add broth mixture to skillet stirring constantly
5. Add tortillas and stir to combine, and bring to boil
6. Reduce heat to medium-low and simmer for 3 minutes
7. Sprinkle with cheese and cover
8. Simmer 3 to 5 minutes or until cheese is melted
9. Top with salsa and serve

Ingredients:

-3 cups egg noodles, uncooked
-1 pound boneless skinless chicken breasts, cut into bite-size pieces
-2 cups frozen chopped broccoli
-1/2 cup chicken broth
-4 oz Philadelphia Cream Cheese, cubed
-1/4 cup mayonnaise
-1 cup Shredded Sharp Cheddar Cheese
-1/2 cup fresh parsley, chopped

1. Bring large saucepan of water to boil on high heat
2. Add noodles and chicken
3. Cook 8 minutes or until chicken is cooked through and noodles are tender, adding broccoli to saucepan after 6 minutes
4. Drain noodle mixture and return to saucepan
5. Add broth, cream cheese and mayo
6. Heat just to simmer on medium-low heat
7. Simmer 2 to 3 minutes or until cream cheese is melted and sauce is well blended
8. Add shredded cheese and stir until melted
9. Sprinkle with chopped fresh parsley and serve right away

Ingredients:

-1 cups thinly sliced carrots (5 medium)
-1/2 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
-4 salmon fillets (1 pound)
-1 can (14 oz) diced tomatoes, drained
-2 cups prepared white rice

1. Preheat oven to 375 degrees F
2. Toss carrots with 1/4 cup of the dressing in baking dish
3. Spread in single layer
4. Bake 15 minutes and top with salmon
5. Combine tomatoes and remaining 1/4 cup dressing, and spoon over salmon
6. Bake an additional 15 minutes or until salmon flakes easily with fork
7. Serve right away over rice

Ingredients:

-1/2 cup Honey Mustard
-1/4 cup orange marmalade
-2 tablespoons finely chopped peeled gingerroot
-2 cloves garlic, minced
-4 boneless skinless chicken breast halves (1 pound)

1. Mix mustard, marmalade, ginger and garlic
2. Place chicken in plastic bag
3. Pour 1/4 cup of the mustard mixture over chicken and turn to coat
4. Cover and refrigerate at least 1 hour
5. Remove chicken from mustard mixture (discard mustard mixture)
6. Grill or broil chicken 5 to 6 minutes on each side or until cooked through
7. Heat remaining mustard mixture
8. Serve over chicken

Ingredients:

-1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
-1 tablespoon olive oil
-3 cups chopped mixed fresh vegetables
-1 clove garlic, minced
-1/4 cup Dressing (your choice)
-2 tablespoons soy sauce
-1/4 teaspoon crushed red pepper
-3 cups cooked White Rice

1. Cook and stir chicken in hot oil in large skillet on high heat 3 minutes
2. Add vegetables and garlic
3. Cook and stir 5 to 6 minutes
4. Add remaining ingredients and cook an additional 2 minutes
5. Serve over rice

Ingredients:

-4 boneless skinless chicken breast halves
-1/2 cup Kraft Sun-Dried Tomato Vinaigrette Dressing

1. Preheat grill to medium heat
2. Place chicken in large resealable plastic bag
3. Pour dressing over chicken and seal the bag
4. Marinate for 10 minutes (discard marinade)
5. Grill chicken 5 minutes on each side or until cooked through
6. Enjoy with side of vegetables

Ingredients:

-1 pound salmon fillets or steaks
-1/4 teaspoon salt
-1/2 teaspoon ground black pepper
-1 teaspoon onion powder
-1 teaspoon dried dill weed
-2 tablespoons butter

1. Preheat oven to 400 degrees F
2. Rinse salmon, and arrange in a 9×13 inch baking dish
3. Sprinkle salt, pepper, onion powder, and dill over the fish
4. Place pieces of butter evenly over the fish
5. Bake in preheated oven for 20 to 25 minutes
(Salmon is done when it flakes easily with a fork)

Ingredients:

-4 skinless, boneless chicken breast halves
-1/2 cup shredded Parmesan cheese
-1 clove garlic, finely chopped
-4 teaspoons butter
-4 ounces thinly sliced prosciutto
-10 ounces sliced whole milk mozzarella cheese
-1/3 cup white wine
-1/4 cup olive oil
-1 teaspoon black pepper

1. Preheat oven to 325 degrees
2. Pound chicken breasts flat, and lay them on work surface
3. Sprinkle with Parmesan cheese on both sides
4. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast
5. Cover each breast with a layer of prosciutto and mozzarella cheese
6. Reserve some of the prosciutto to place on top of the chicken
7. Roll up each chicken breast, and secure with toothpicks
8. In a 9×13 inch baking dish, combine white wine and olive oil
9. Arrange chicken rolls in dish
10. Place a small piece of prosciutto on top of each roll and sprinkle with black pepper
11. Bake in preheated oven for 30 minutes

Ingredients:

-1 small onion, chopped
-2 cups small cup mushrooms
-1 pound lean ground beef
-1 cup fresh whole-wheat bread crumbs
-1 teaspoon mixed herbs
-1 tablespoon tomato paste
-flour, for shaping
-salt and black pepper to taste

1. Place the onion and mushrooms in a food processor and process until finely chopped
2. Add the beef, bread crumbs, herbs, tomato paste and seasonings
3. Process for a few seconds, until the mixture binds together but still has some texture
4. Divide the mixture into 8-10 pieces, then press into burger shapes using lightly floured hands
5. Cook the burgers in a nonstick skillet for 12-15 minutes, turning once, until evenly cooked
6. Serve with relish and lettuce in pita bread

Ingredients:

-5 ounces smoked salmon, cut into small pieces
-1 onion, chopped
-1 clove crushed garlic
-2 cups sliced fresh mushrooms
-3/4 cup prepared basil pesto sauce
-3 tablespoons tomato paste
-2 tablespoons olive oil
-1 tablespoon chopped fresh basil
-1/4 cup water
-8 ounces spaghetti

1. Cook pasta in a large pot of boiling water until al dente
2, In a skillet, heat olive oil over medium heat
3. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender
4. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon and cook gently for 5 to10 minutes
5. Drain pasta
6. Serve sauce over spaghetti

Ingredients:

-8 oz. bow tie pasta, uncooked
-1 container (16 oz.) Cottage Cheese
-2 cups chopped fresh tomatoes
-1/4 cup thinly sliced fresh basil
-1/4 teaspoon pepper

1. Cook pasta as directed on package
2. Drain pasta and place in large bowl
3. Stir in cottage cheese, tomatoes, basil and pepper
4. Serve right away

Ingredients:

-8 large fresh shrimp, peeled and deveined
-3 tablespoons olive oil
-3 cloves garlic
-1/2 cup fresh mint
-1/4 cup chopped fresh cilantro
-3 tablespoons fish sauce
-2 tablespoons honey
-1 lime, juiced
-1/4 teaspoon ground white pepper
-2 tablespoons fresh ginger root, minced
-3/4 cup shredded cabbage
-1 (6.75 ounce) package dried rice noodles

1. Preheat skillet until very hot
2. Combine garlic, 1/4 cup mint, cilantro, fish sauce, honey, lime juice and white pepper in food processor or blender, and puree until smooth
3. Bring a large pot of water to a boil
4. Cook noodles and cabbage for two minutes, or until done
5. Meanwhile, coat shrimp with olive oil, and grill over high heat until golden, turning once
6. Mince the remaining 1/4 cup mint
7. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint

Ingredients:

-3 slices, white bread
-1/4 cup finely chopped green onions
-2 tablespoons chopped fresh dill
-2 tablespoons mayonnaise
-1/4 teaspoon black pepper
-2 large egg whites
-1 pound lump crabmeat
-1 tablespoon canola oil

1. Preheat oven to 400 degrees F
2. Place bread in food processor and process until coarse crumbs measure 1 1/2 cups
3. Combine breadcrumbs and next 6 ingredients
4. Divide crab mixture into 6 equal portions, shaping each into a thick patty
5. Heat oil in a large skillet over medium-high heat
6. Cook each patty 1 minute on each side (repeat with the remaining patties)
7. Place all patties on a jelly-roll pan coated with cooking spray
8. Bake at 400 degrees for 20 minutes or until golden brown
9. Serve right away

Ingredients:

-4 (6-ounce) skinless, boneless chicken breast halves
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-2 tablespoons light garlic and herb spreadable cheese
-2 ounces prosciutto, chopped
-16 large spinach leaves, stemmed
-1/4 teaspoon salt
-4 teaspoons olive oil
-2 tablespoons white wine
-2 tablespoons water

1. Place each chicken breast half between 2 sheets of plastic wrap
2. Pound each piece using a meat mallet
3. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper
4. Combine cheese and prosciutto in a small bowl
5. Spread 1 1/2 teaspoons cheese mixture over each breast half
6. Place 4 spinach leaves on each breast half, and flatten with hand
7. Roll up chicken, jelly-roll fashion, starting with narrow end
8. Secure at 1-inch intervals with twine and set aside
9. Heat oil in a large nonstick skillet over medium-high heat
10. Place chicken in pan, and cook for 6 minutes, browning on all sides
11. Add wine and water
12. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done
13. Remove chicken from pan and let stand for 2 minutes
14. Remove twine, and slice each roulade crosswise into 5 equal pieces
15. Serve with your favorite pasta

Ingredients:

-1/2 cup fresh bread crumbs (made from Italian or French bread with the crusts removed)
-1/4 cup milk
-1 pound ground chicken
-1 large egg, beaten
-1/2 cup fresh grated Parmigiano-Regiano
-2 tablespoons choped pine nuts
-2 tablespoons chopped fresh flat-leaf parsley
-1 teaspoon salt
-ground black pepper
-1 1/2 cups tomato sauce

1. Preheat the oven to 350 degrees
2. Lightly oil a large roasting pan
3. Soak the bread crumbs in the milk in a small bowl until it is absorbed
4. Lightly squeeze the bread crumbs
5. In a large bowl, combine the soaked bread, chicken, egg, cheese, pine nuts, parsley, salt, and pepper to taste
6. Mix well with your hands
7. Shape the mixture into 1-inch balls (make sure you make them all the same size so that they cook evenly)
8. Place the balls in the prepared pan
9. Bake the meatballs until lightly browned and cooked through, about 10 to 12 minutes
10. In a large skillet, bring the tomato sauce to a simmer
11. Add the meatballs and simmer 10 minutes, stirring occasionally
12. Add a little water if the sauce is very thick
13. Serve hot, with a sprinkle of parsley

Tomato Sauce

Ingredients:
-1 small onion, chopped
-1 garlic clove, chopped
-2 tablespoons olive oil
-1 28-ounce can Italian-style crushed tomatoes
-2 fresh basil leaves, torn into bits
-salt
-ground black pepper

1. In a medium saucepan, cook the onion and garlic in the oil over medium heat until tender and golden, about 10 minutes
2. Add the tomatoes, basil, and salt and pepper to taste
3. Bring to a simmer and cook 10 to 15 minutes, or until the sauce is thickened

Ingredients:

-1 pound dry fettuccine pasta
-1/4 cup olive oil
-3 cloves garlic, minced
-2 zucchinis, diced
-1/2 teaspoon salt
-1/2 teaspoon crushed red pepper flakes
-1 cup chopped fresh basil
-4 plum tomatoes, chopped
-1 pound bay scallops
-2 tablespoons grated Parmesan cheese

1. In a large pot with boiling salted water cook pasta until al dente; drain
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender
3. Add the zucchini, salt, red pepper flakes, basil and saute for 10 minutes
4. Add chopped tomatoes, bay scallops, and basil and simmer for 5 minutes, or until scallops are opaque
5. Pour sauce over cooked pasta and serve with grated Parmesan cheese

Ingredients:

-1 cup all-purpose flour
-1/2 cup toasted sesame seeds, divided
-1 teaspoon black pepper
-1 teaspoon Chinese five-spice powder
-5 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
-5 tablespoons vegetable oil
-1/2 onion, cut into wedges
-1/2 cup green bell pepper, seeded and thinly sliced
-2 tablespoons teriyaki sauce
-2 tablespoons honey
-cooked rice

1. In a large plastic bag, combine flour, 1/4 cup sesame seeds, black pepper and five-spice powder
2. Place a few pieces of chicken at a time into the bag, and shake to coat
3. Remove to a platter
4. Heat oil in a large skillet over medium-high heat
5. Place chicken into skillet, and brown on both sides, about 5 minutes
6. Remove chicken, and set aside
7. Stir onion wedges and bell pepper slices into skillet and cook about 2 minutes, and then remove from the skillet
8. Return chicken to skillet, and reduce heat to low
9. Mix in teriyaki sauce, 1/4 cup sesame seeds, and honey and stir until sauce thickens
10. Return onion and bell pepper to the skillet
11. Serve warm over rice

Ingredients:

-6 teaspoons olive oil
-2 eggs, lightly beaten
-1 1/2 pounds medium-size shrimp
-1 package (5.2 ounces) ginger-flavored rice mix
-1 package (9 ounces) frozen peas
-1 tablespoon soy sauce
-1 tablespoon oyster sauce
-1 can (5 ounces) sliced water chesnuts, drained

1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat
2. Add eggs and cook until just set
3. Remove eggs to a plate and slice into strips
4. Wipe out skillet and heat 2 teaspoons olive oil over medium-high heat
5. Add shrimp and cook for 1 minute on each side
6. Remove to another plate
7. In the skillet, cook rice following package directions, using remaining 2 teaspoons olive oil
8. During last 5 minutes of cooking, add peas, soy sauce and oyster sauces, and chestnuts
9. Add additional 1/3 cup water if mixture seems too dry
10. Stir in shrimp and egg strips
11. Raise heat to a medium-high and cook for 2 minutes or until all ingredients are heated through
12. Serve immediately

Ingredients:

-1 tablespoon chopped fresh ginger
-2 cloves garlic, chopped
-1 teaspoon curry powder
-2 teaspoons fresh lemon juice
-1/2 teaspoon paprika
-1/2 teaspoon salt
-1/8 teaspoon ground cinnamon
-1/8 teaspoon cayenne
-1 1/2 pounds salmon fillet with skin on, cut into 4 pieces

Sauce:
-1 cup plain yogurt
-1 cucumber, peeled, seeded and chopped
-3 tablespoons fresh chopped mint
-1 tablespoon olive oil
-1/4 teaspoon salt
-1/8 teaspoon black pepper

1. To make the sauce, in a small bowl combine yogurt, cucumber, mint, olive oil, salt and pepper
2. Cover and refrigerate until ready to serve
3. In a small bowl, mix together ginger, garlic, curry powder, lemon juice, paprika, salt, cinnamon and cayenne
4. Place salmon in a microwave-safe bowl
5. Spread ginger-curry mixture over salmon
6. Cover with plastic wrap and microwave on high for 5 minutes
7. Let rest for a few minutes
8. Slip spatula underneath skin and lift salmon off
9. Serve salmon with yogurt sauce on the side
10. If desired, serve with white rice and cooked vegetables

Ingredients:

-1/4 cup soy sauce
-1/4 cup dry white wine
-juice of 2 limes
-1 teaspoon ground ginger
-1 teaspoon mustard
-1 garlic clove, finely chopped
-1/2 teaspoon sesame oil
-1/2 teaspoon black pepper
-4 tuna steaks (about 6 ounces each)
-8 cups salad greens (any kind), washed and dried

1. Heat a gast grill to high
2. In a small bowl, whisk together soy sauce, wine, lemon juice, ginger, mustard, garlic, sesame oil and black pepper
3. Place in a dish with the tuna steaks and turn to coat
4. Marinate 10-15 minutes
5. Remove tuna from the marinade and shake off excess
6. Reserve marinade
7. Grill tuna steaks for about 2 minutes on each side
8. While fish is grilling, place reserved marinade in a small saucepan and boil for 5 minutes
9. Toss salad greens with marinade and serve with tuna

Ingredients:

-2 pounds medium-size potatoes, peeled and cut into thick slices
-1 medium-size sweet red pepper, cored, seeded and diced
-parsley, trimmed and sliced thin
-2 tablespoons and 2 teaspoons olive oil
-3/4 teaspoon salt
-1/4 teaspoon black pepper
-1 1/2 pounds cod (skinned and cut into 4 pieces)

1. Heat oven to 400 degrees F
2. Place potatoes in a baking dish
3. Toss red pepper and parsley together and reserve 1/4 cup
4. Mix the remainder with the potatoes
5. Toss the potatoes with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper
6. Bake for 30 minutes until potatoes are tender
7. Top the potatoes with cod and season with the remaining salt and pepper
8. Sprinkle with the reserved peppers and parsley and drizzle with the remaining 2 teaspoons olive oil
9. Bake for an additional 10 minutes or until fish flakes easily and serve

Ingredients:

-1/2 cup canola oil
-1 pound lump crabmeat
-grated zest of 4 large lemons
-3 tablespoons fresh lemon juice
-2/3 cup mayonnaise
-ground black pepper
-flour for dredging
-2 tablespoons olive oil
-7 ounces baby arugula

1. Heat the oil in a very large pan over high heat
2. In a large bowl, combine crabmeat, lemon zest, 1 tablespoon of the lemon juice, and the mayonnaise
3. Season well with pepper
4. Divide the mixture into 8 equal portions and form each into a patty about 3/4 inch thick
5. Spread the flour on a plate and season with pepper
6. Gently dredge the patties in the flour and place them in the pan
7. Cook for 2 1/2 minutes per side, or until golden brown
8. Drain on paper towels
9. Combine all the remaining 2 tablespoons lemon juice with the olive oil
10. Toss the arugula gently with the lemon dressing, and season with pepper
11. Place 2 crab cakes on each plate and place a pile of arugula salad next to them
12. Serve immediately

Ingredients:

-1 lb. boneless, skinless chicken breasts, cut into thin strips
-1 tablespoon olive oil
-8 cups mixed vegetable chunks (fresh or frozen)
-1 tablespoon grated fresh ginger
-1/2 cup Teriyaki Sauce
-3 tablespoons Dynasty Kung Pao Sauce
-chopped peanuts (optional)

1. In a large skillet or wok, sauté chicken in oil for 10 minutes or until cooked and lightly browned
2. Remove from skillet and keep warm
3. Add vegetables and ginger to skillet
4. Stir-fry over high heat for 5 minutes
5. Return chicken and sauces to skillet and cook for 5 minutes more
6. Garnish with peanuts

Ingredients:

-1/2 cup honey
-1/4 cup soy sauce
-1 tablespoon fresh lemon juice
-1/2 cup sesame seeds
-2 pounds boneless, skinless chicken breasts

1. Preheat the oven to 350 degrees F
2. In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds
3. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9×13 inch baking dish
4. Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized
5. Serve hot

Ingredients:

-2 teaspoons garlic powder
-1 teaspoon ground black pepper
-1 teaspoon salt
-1 teaspoon paprika
-1/2 cup seasoned bread crumbs
-1 cup all-purpose flour
-1/2 cup milk
-1 egg
-4 skinless, boneless chicken breast halves – pounded thin
-oil for frying

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour
2. In a separate dish, whisk together the milk and egg
3. Heat the oil in an electric skillet set to 350 degrees F
4. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated
5. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through

Ingredients:

-1 (10 ounce) package pizza crust dough
-1/2 pound lean ground chicken
-1 cup cooked ham, diced
-1 green bell pepper, chopped
-1 red onion, finely chopped
-1 (14 ounce) jar pizza sauce
-1 (4.5 ounce) can mushrooms, drained
-1/4 cup butter, melted
-1 (8 ounce) package sliced pepperoni sausage
-1 cup shredded mozzarella cheese

1. Preheat oven to 400 degrees F
2. In a skillet over medium heat, brown the ground chicken; drain
3. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms
4. Lay pizza dough flat on cookie sheet
5. Distribute pepperoni slices over dough
6. Place sauce mixture on one side of dough
7. Sprinkle with mozzarella cheese
8. Fold dough over and pinch ends and sides together
9. Poke holes in the top and brush melted butter on it
10. Cook in a preheated oven for 30 minutes or until golden brown
11. Slice into individual sections to serve

Ingredients:

-1 pound Russet potatoes
-2 tablespoons olive oil
-2 tablespoons butter
-1 1/2 pound cod fillet, skinned and cut into 4 thick pieces
-12 cherry tomatoes, cut into 4 clusters
-juice of 1/2 lemon
-salt
-pepper
-2 tablespoons parsley, chopped

1. Heat the oven to 400 degrees F
2. Peel the potatoes and cut into chunky fries
3. Add to a pan of boiling water and cook for 4 minutes; drain well
4. Return to the dry pan, add the olive oil, and shake the pan to coat the fries in the oil
5. Spread the fries oyt on a baking sheet and bake for 10 minutes
6. Shake the sheet to turn the fries and bake for another 10 to 15 minutes
7. Meanwhile, melt the butter in a skillet, add the fish, and cook for 2-3 minutes
8. Turn and cook the other side for 2 minutes, then add the tomatoes to the skillet and place in the oven and bake for 5 minutes
9. Drizzle the lemon juice over the fish as you take it from the oven
10. Season with salt and pepper and then let rest in the pan for 5 minutes
11. Put the cooked fries into a warm bowl and season with salt
12. Place the roasted cod and tomatoes on warm plates, sprinkle the parsley over, and drizzle with the pan juices
13. Serve immediately with the oven fries

Ingredients:

-1 1/2 pounds ripe tomatoes
-2 small garlic cloves
-2 tablespoons olive oil
-1 pound eggplant
-1 pound spaghetti
-8 ounces fresh mozzarella
-10 fresh basil leaves

1. Dice the tomatoes
2. Peel and chop garlic
3. Put the olive oil and garlic in the skillet over medium-high heat
4. As soon as the garlic begins to sizzle, after 1 to 2 minutes, add the tomatoes
5. Cook about 10 minutes
6. While the tomatoes are cooking, peel the eggplant and cut into 3/4-inch dice
7. Fill a pot for the pasta with water, place over high heat, and bring to a boil
8. Add diced eggplant to the pan
9. Cover and cook until the eggplant is tender, about 15 minutes
10. Uncover the pan and cook for another 3-5 minutes
11. Add about 2 tablespoons salt to boiling water, put in spaghetti, and cook until done
12. While the pasta is cooking, cut the mozzarella into 1/4-inch dice
13. Put the pan with the sauce over medium heat
14. Coarsely shred the bail and add it to the pan
15. When the pasta is done, drain it well
16. Toss it with the sauce and the diced mozzarella and serve right away

Ingredients:

-1 (8 ounce) package linguine pasta
-1 tablespoon olive oil
-2 cloves garlic, minced
-1 cup chicken broth
-1/4 cup white wine
-1 lemon, juiced
-2 teaspoons ground black pepper
-1 pound fresh shrimp, peeled
-1/4 cup butter
-3 tablespoons chopped fresh parsley
-1 tablespoon chopped fresh basil

1. Bring a large pot of lightly salted water to a boil
2. Add linguine, and cook for 9 to 13 minutes, drain
3. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute
4. Mix in chicken broth, wine, lemon juice, salt, and pepper
5. Reduce heat, and simmer until liquid is reduced by about 1/2
6. Mix shrimp, butter, parsley, and basil into the saucepan
7. Cook 2 to 3 minutes; stir in the cooked linguine, and continue cooking 2 minutes, until well coated
8. Serve immediately

Ingredients:

-2/3 cup white rice
-1 teaspoon plus 2 tablespoons olive oil
-4 ripe large tomatoes
-3 tablespoons chopped fresh basil
-2 tablespoons chopped fresh parsley
-1 garlic clove, minced
-1/2 teaspoon black pepper
-1/4 cup grated Parmesan cheese

1. Cook rice for 10 minutes
2. Drain and rinse the rice under cold water
3. Preheat the oven to 350 degrees F
4. Cut a 1/2-inch thick slice off the top of each tomato (reserve the tops)
5. Scoop the seeds, pulp, and juice from each tomato into a bowl
6. Place the tomatoes into baking dish
7. Add 1/4 cup of the tomato pulp to the rice and toss to coat
8. Stir in the basil, parsley, garlic, 2 tablespoons of oil, salt and pepper
9. Stir in the Parmesan cheese and season with salt and pepper to taste
10. Spoon the rice mixture into each tomato
11. Replace the reserved tops and bake until the rice is heated through, about 20 minutes
12. Serve hot

Ingredients:

-1 cup chopped spinach
-3 tablespoons olive oil
-1 1/4 teaspoons salt
-1 teaspoon black pepper
-6 chicken skinless chicken breasts, pounded to flatten evenly
-6 slices of prosciutto
-1/4 cup shredded Parmesan cheese
-1 (14-ounce) can chicken broth
-3 tablespoons fresh lemon juice

1. In a small bowl, toss the spinach with 1 tablespoon of the oil to coat
2. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper
3. Sprinkle the chicken breasts with salt and pepper
4. Lay one slice of prosciutto on top of each chicken breast
5. Arrange spinach on top of the prosciutto and sprinkle with Parmesan cheese
6. Roll up each chicken breast in a tight roll and secure with a toothpick
7. In a large skillet, heat the oil
8. Add the chicken rolls and cook just until golden brown, about 2 minutes per side
9. Add the broth and lemon juice and bring to a boil
10. Reduce the heat to medium, cover, and simmer until the chicken is cooked through, about 4 minutes
11. Transfer the chicken to plates and set aside
12. Increase heat to high and cook the sauce about 5 minutes
13. Drizzle the sauce over the chicken and serve

Ingredients:

-1 pound salmon fillets or steaks
-1/4 teaspoon salt
-1/2 teaspoon ground black pepper
-1 teaspoon onion powder
-1 teaspoon dried dill weed
-2 tablespoons butter

1. Preheat oven to 400 degrees F (200 degrees C)
2. Rinse salmon, and arrange in a baking dish
3. Sprinkle salt, pepper, onion powder, and dill over the fish
4. Place pieces of butter evenly over the fish.
5. Bake in preheated oven for 20 to 25 minutes
6. Salmon is done when it flakes easily with a fork

Ingredients:

-3 quarts water
-1 1/2 tablespoons salt
-1 tablespoon mustard seeds
-6 whole black peppercorns
-6 bay leaves
-1 celery stack, halved
-1 carrot, halved
-2 pounds medium shrimp, peeled
-2 teaspoons grated lemon rind
-1/2 cup fresh lemon juice
-1 tablespoon olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper

1. Combine first 7 ingredients in an oven, and brind to a boil
2. Reduce heat and simmer 15 minutes
3. Add shrimp, cook 3 minutes
4. Drain shrimp
5. Place shrimp in a shallow dish
6. Combine lemon rind and next 4 ingredients
7. Add to shrimp and toss well
8. Cover and chill until ready to serve

Ingredients:

-4 skinless, boneless, skinless chicken breasts
-1 teaspoon paprika
-salt and pepper
-1 pinch garlic powder
-1/4 cup butter
-1 onion, sliced into thin rings
-1 pound fresh mushrooms, sliced

1. Pound chicken breasts to 1/2 inch thickness
2. Sprinkle both sides of each chicken breast with paprika, salt, pepper, and garlic powder
3. In a large skillet, melt the butter over medium heat
4. Arrange chicken breasts in the pan, cover, and cook for 10 minutes
5. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken
6. Cover, and cook for 10 minutes
7. Remove lid, and mix onions and mushrooms into the butter sauce
8. Reduce heat to low, and cook uncovered for 5 minutes

Ingredients:

-4 1/2 tablespoons unsalted butter, melted
-3 tablespoons Mayonnaise
-1 1/2 tablespoons fresh lemon juice
-1 1/2 tablespoons extra virgin olive oil
-1 tablespoon chopped green onions
-1 tablespoon chopped chives
-1 tablespoon chopped parsley
-3/4 teaspoon salt
-1/2 teaspoon black pepper
-1/8 teaspoon cayenne
-1 pound lump crabmeat
-6 tablespoons fine dry bread crumbs
-1/3 cup all-purpose flour
-1 large egg
-2 tablespoons milk
-1 1/2 cups panko (Japanese bread crumbs)

1. Line a baking sheet with parchment paper and set aside
2. Combine the butter, mayonnaise, lemon juice, olive oil, green onions, chives, and parsley in a bowl of a food processor and process until well blended and slightly thickened
3. Add the salt, pepper, and cayenne and process for 15 seconds to blend
4. Transfer to a medium bowl with the crabmeat and bread crumbs and fold gently to mix, being careful not to break up the lumps
5. Form the crabmeat mixture into eight round cakes, and pack gently but firmly
6. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, one to two hours
7. Place the flour in a small shallow dish
8. In a separate bowl, whisk together the egg and milk to make an egg wash
9. Place the panko in a third shallow dish
10. Dredge each crab cake in the flour, then in the egg wash, and then in the panko crumbs, shaking to remove any excess breading and set aside
11. Heat 1/4 cup of the oil in a large skillet over medium heat
12. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side
13. Add more oil as needed
14. Drain the crab cakes on paper towels
15. Top each crab cake with 2 tablespoons of the Mango-Cucumber Relish and serve immediately

Mango-Cucumber Relish
-1/2 cup mangoes, peeled, seeded, and diced
-1/2 cup cucumbers, peeled, seeded, and diced
-1/4 cup bell peppers, seeded and diced
-1 tablespoon rice wine vinegar
-1 1/2 tablespoons extra virgin olive oil

1. Place the mangoes, cucumbers, and bell peppers in a medium bowl and toss gently with the vinegar and oil to coat
2. Cover and chill until ready to serve

Ingredients:

-1 lb. sliced chicken breast
-2 chili peppers, chopped
-2 tablespoons white cooking wine
-6 cloves garlic, chopped
-1 tablespoon ginger, chopped
-1 cup vegetable stock
-2 tablespoons cornstarch, mixed with 4 tablespoons water
-4 tablespoons soy sauce
-1/2 cup whole cashews
-handful or more of sliced celery, red or yellow bell peppers, carrots, snow peas, water chestnuts, mushrooms, cabbage, and bean sprouts

1. Stir-fry the chicken, chili peppers, wine, garlic, and ginger in a large non-stick wok over medium-high heat until browned
2. Dump the cooked chicken into a large bowl and stir fry your choice of vegetables, two kinds at a time, for a bout 4 minutes each
3. Pour the stock into the empty wok and bring to a boil
4. Stir the cornstarch solution, then slowly add it to the wok to thicken the sauce
5. Return all the vegetables and chicken to the wok
6. Toss with soy sauce and cashews

Ingredients:

-3 medium bell peppers (1 red, 1 yellow, 1 green)
-1 (6-ounce) can tuna, drained
-1/2 cup ricotta cheese
-1 2/3 cups shredded mozzarella cheese
-1 tablespoon freshly grated Parmesan cheese
-3 anchovy fillets packed in oil, drained and finely chopped
-2 large eggs plus 1 large egg yolk
-3 tablespoons chopped fresh parsley
-1 tablespoon chopped fresh sage, optional
-1 teaspoon dried oregano
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-1/2 cup dried Italian-seasoned bread crumbs

1. Preheat oven to 350 degrees F
2. Lightly oil a 15×10-inch baking pan
3. Cut eat pepper in half lengthwise
4. Remove and discard the seeds and ribs
5. Flake the tuna well in a medium bowl
6. Add the ricotta, mozzarella, Parmesan, and anchovies and mix to combine
7. Whisk the eggs, egg yolk, parsley, sage, oregano, salt, and pepper in a small bowl
8. Add to the tuna mixture and fold with a spatula
9. Fill each pepper with an equal amount of the tuna filling
10. Place the bread crumbs in a small bowl
11. One at a time, invert the peppers into the bread crumbs to coat the filling with crumbs
12. Place the peppers, crumbed sides up, in the pan
13. Bake until the tops are golden and the peppers soften, 25 to 30 minutes
14. Serve hot

Ingredients:

-2 tablespoons extra-virgin olive oil
-4 pounds chicken breasts and thighs, rinsed and patted dry
-salt and pepper
-2 cans (10 3/4-ounces each) condensed golden mushroom soup
-2 teaspoons Italian seasoning
-1 packet (1.5-ounce) four-cheese sauce mix
-10 ounces mushrooms, sliced
-8 ounces frozen artichoke hearts
-1 cup frozen chopped onions
-1 medium red bell pepper, finely chopped

1. Heat oil in large skillet over medium-high heat
2. Season chicken with salt and pepper to taste
3. Working in batches, brown chicken on both sides in skillet
4. Transfer to plate and set aside
5. In a medium bowl, combine soup, Italian seasoning, and cheese sauce mix. Set aside
6. Combine mushrooms, artichoke hearts, onions, and bell pepper in a slow cooker
7. Add browned chicken and any accumulated juices
8. Pour soup mixture over chicken
9. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours

Ingredients:

-6 red or yellow bell peppers
-1 1/2 pounds lean ground beef
-1 can (11-ounce) Mexican style corn
-1 can (7-ounce) sliced ripe olives
-1 cup shredded Mexican cheese blend
-1/2 cup converted rice
-1 packet taco seasoning
-1 can (10 3/4-ounce) condensed tomato soup
-1 can (10-ounce) diced tomatoes
-1/4 cup shredded Mexican cheese blend

1. Cut tops off peppers
2. Remove stems, seeds, and cores from peppers
3. Dice pepper tops
4. In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning, and diced pepper tops
5. Stuff peppers with equal portions of meat mixture
6. Place stuffed bell peppers in a 4- to 5-quart slow cooker
7. In another bowl, combine soup and tomatoes
8. Pour over stuffed peppers in slow cooker
9. Top peppers with 1/4 cup shredded cheese
10. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours

Ingredients:

-1 can (6-ounce) lump crabmeat, drained
-1/2 cup ricotta cheese
-1 teaspoon Italian seasoning
-1 package (12-ounce) wonton wrappers
-1 egg, beaten
-all-purpose flour, for dusting
-1 cup milk
-1 package (1.3-ounce) creamy tomato sauce mix
-2 tablespoons butter
-chopped parsley, for garnish

1. Drain crabmeat, reserving liquid
2. For filling, in a small bowl, combine drained crabmeat, cheese, and Italian seasoning
3. Brush a wonton wrapper with the beaten egg
4. Place about 1/2 teaspoon crab filling in the center, and fold wrapper diagonally to form a triangle
5. Press edges to seal
6. Transfer to a flour-dusted baking sheet
7. Repeat until all crab filling has been used (it should make about 32 ravioli)
8. Bring a large pot of salted water to boil
9. Meanwhile, in a large saucepan over medium-high heat, combine milk and reserved crab liquid
10. Whisk in sauce mix
11. Add butter and bring to boil
12. Reduce heat and simmer, stirring frequently, for 3 minutes
13. Keep sauce warm over low heat while you boil the ravioli
14. In batches of 8, drop ravioli into boiling water
15. Cook for 2 minutes or until ravioli rise to the surface
16. With a slotted spoon, carefully transfer ravioli to pan with sauce
17. Sprinkle with parsley and serve

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