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Scrunchy Sweet and Sour Chicken
~Serves 4
Ingredients:
  • 2 egg yolks
  • 2 tbsp cornstarch
  • salt and ground black pepper
  • 4 skinless, boneless chicken breast halves, cubed
  • vegetable oil
For the sweet and sour sauce:
  • 1 onion, sliced
  • 1 small red pepper, cut into 1 inch pieces
  • 1 small orange pepper, cut into 1 inch pieces
  • 1 lb can pineapple cubes in natural juice
  • 1 tbsp cornstarch
  • 2 tbsp tomato ketchup
  • 2 tbsp light soy sauce
  • 1 tbsp white wine vinegar
  • handful of fresh cilantro leaves, to garnish
Directions:
  • Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
  • Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
  • Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
  • Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
  • Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
  • Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
  • Scatter the cilantro on top and serve. Enjoy!




Apple Raisin Ham Steaks
~Serves 4
Ingredients:
  • 2 tbsp vegetable oil
  • 1 lb ham steak
  • 1 small onion thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp dried rosemary, crumbled
  • 1/4 tsp pepper
  • 1 red-skinned apple
  • 1/3 cup raisins
  • 3/4 cup sodiun-reduced chicken stock
  • 1 tbsp cider vinegar
  • Dijon mustard
  • 2 tsp cornstarch
  • 2 tbsp minced fresh parsley
Directions:
  • In large skillet, heat 1 tbsp of the oil over medium-high heat; fry ham syeak, turning once, until golden brown, about 8 minutes. Transfer to plate; cover and keep warm.
  • Drain fat from pan; add remaining oil. Fry onion, garlic, rosemary and pepper over medium heat, stirring occasionally, until onion is softened, about 4 minutes.
  • Meanwhile, core apple; cut into 1/2 inch thick wedges. Add to skillet along with raisins; fry until apple begins to color, about 3 minutes.
  • In bowl, whisk together chicken stock, vinegar, mustard and cornstarch; whisk into pan and bring to boil. Reduce heat and simmer, whisking, until thickened, about 2 minutes. Sprinkle with parsley. Cut ham into eighths. Serve sauce over ham.




Chicken with Garlic and Lime
~Serves 4
Ingredients:
  • 2 tbsp vegetable oil
  • 8 chicken thighs or 4 chicken breasts, skinned
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated lime or lemon rind
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp each salt and pepper
  • 1 cup chicken stock
  • 1/4 cup lime or lemon juice
  • 1 tsp cornstarch
Directions:
  • In large deep skillet or Dutch oven, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
  • Drain fat from pan; add remaining oil. Fry onion, garlic, lime rind, cumin, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 4 minutes.
  • Add stock and lime juice; bring to boil, scraping up brown bits. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 15 minutes.
  • In bowl, whisk cornstarch with 2 tsp (10mL) water; whisk into liquid around chicken and simmer until thickened, about 2 minutes.




Chicken-Fried Steaks
~Serves 4
Ingredients:
  • 3/4 cup plain bread crumbs
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 egg white
  • 1 top round steak (about 12oz),trimmed and cut into 8 even strips
  • 2 tbsp olive oil
  • chopped parsley for garnish
Directions:
  • On waxed paper, combine bread crumbs, oregano, salt, and black pepper. Mix well. In a shallow dish, lightly beat egg white.
  • Place steaks on a waxed paper-lined work area. Use a cooking mallet to pound the steaks to a 1/2 inch thickness. Dip each steak in egg white, allowing excess to drip back into dish. Dredge steaks in bread crumb mixture, turning to coat.
  • In a large skillet, heat oil over medium-high heat until it is hot but not smoking. Add steaks to skillet. Cook turning once, until golden and crisp on both sides, about 8 minutes.
  • Place steaks on serving plates. Sprinkle with parsley. Serve immediately.




Garlic Stuffed Chicken
~Serves 4
Ingredients:
  • 2 cups water
  • 8 cloved garlic
  • 6 tbsp chopped fresh parsley, divided
  • 1 tsp grated lemon peel
  • 1/4 tsp salt
  • 4 boneless chicken breasts, with skin (4 oz each)
  • 1/4 cup chicken broth
  • 2 tbsp fresh lemon juice
  • lemon wedges and fresh parsley sprigs for garnish
Directions:
  • In a small saucepan, bring water to a boil. Add garlic; cook ofr 10 minutes. Drain garlic; peel and cut into thin slices. In a small bowl, combine garlic, 1/4 cup of chopped parsley, lemon peel and salt. Mix well.
  • Loosen skin from each chicken breast to form a pocket. Place about 1 teaspoon of garlic mixture under skin of each breast.
  • Heat a large non-stick skillet over medium-high heat. Add chicken skin-side down; cook until golden, about 4 minutes. Turn chicken; reduce heat to medium.
  • Cover and cook until no longer pink in center, about 10 to 12 minutes. Transfer chicken to a plate. Using paper towels, wipe away any fat from skillet.
  • Add remaining chopped parsley, broth, and lemon juice to pan. Bring to a boil; cook for 1 minute. Spoon mixture over chicken. Garnish with lemon wedges and parsley sprigs.




Beef Pinwheels
~Serves 8
Ingredients:
  • 3/4 cup vegetable oil
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 1 tbsp lemon pepper
  • 2 tsp Worcestershire sauce
  • 4 drops hot pepper sauce
  • 1 flank steak (2 to 2 1/2 pounds), trimmed
Directions:
  • In a bowl, combine oil, water, soy sauce, lemon pepper, Worcestershire sauce and hot pepper sauce; set aside.
  • Pound flank steak on each side. Cut into 1/2-inch strips on the diagonal; add to marinade.
  • Cover and refrigerate for 4 hours or overnight.
  • Divide meat strips into eight portions. Roll and shape strips, using larger strips around edges, into pinwheels. Secure each with a skewer.
  • Grill over hot coals for 5 to 6 minutes per side or until done.
~Our summer season in upstate New York is not very long, so we try to cook outdoors often. This recipe is one of our favorites. I really don't know where it originated, but it's been handed down for many years.
-- Ruthmarie Hosler Endwell, New York




Barbecued Sage Spareribs
~Serves 6
Ingredients:
  • 6 pounds country style pork spareribs
  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, minced
  • 2 tablespoons mixed pickling spices
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • 1/2 teaspoon hot pepper sauce
  • 1 bottle (18 ounces) barbecue sauce
Directions:
  • Place ribs in a Dutch oven and cover with water. Add onion, garlic, pickling spices, sage, and hot pepper sauce. Bring to a boil; reduce heat.
  • Cover and simmer for 1-1/2 hours or until tender. Cool slightly; rinse ribs with water to remove spices.
  • Pour barbecue sauce into a large resealable plastic bag or shallow baking dish. Add ribs; cover and refrigerate overnight.
  • Bring to a cool room temperature. Drain, reserving marinade.
  • Grill ribs, uncovered, over medium heat turning several times until browned and heated through, about 10 minutes.
  • Place marinade in a saucepan; bring to a boil, stirring constantly. Brush over the ribs.
~Since these mouthwatering ribs are cooked ahead, they simply need to be browned and reheated on the grill. I love the easy last-minute preparation and magnificent results. Raves begin with the first bite.
-- Linda Caray, Fruitland, Idaho




Grilled Pork Chops With Maple Butter
~Serves 4
Ingredients:(Maple Butter)
  • 1 tsp minced green onion
  • 8 tbsp butter, divided
  • 1/4 cup apple juice
  • 1/2 cup heavy whipping cream
  • 1/2 cup maple syrup
  • 1/2 tsp each salt and pepper
Ingredients:(Glazed Apples and Onions)
  • 2 large cooking apples, peeled, cored, and sliced
  • 1/2 cup sliced onion
  • 2 tbsp butter
  • 2 tbsp brown sugar
Ingredients:(Chops)
  • 8 pork chops (1/2 inch thick)
  • 1/2 tsp pepper
  • 2 tsp vegetable oil
  • 1/4 cup coarsely chopped pecans, toasted
Directions:
  • In a saucepan, sauté green onion in 1 tablespoon butter.
  • Add apple juice; cook until reduced by half. Add cream, syrup, salt, and pepper; again, cook until reduced by half and mixture is caramel-like.
  • Add remaining butter, 1 tablespoon at a time, stirring until melted.
  • In a skillet, cook apples, onion, butter, and brown sugar over medium heat for 3 minutes or until onion is crisp and tender and apples are softened; set aside.
  • Sprinkle chops with pepper. Brush each side with oil. Grill, uncovered, over medium heat for 7 minutes per side or until juices run clear.
  • Rewarm maple butter and glazed apples. Divide apples between four plates; top each with two chops and a fourth of the maple butter. Sprinkle with pecans.
~These special chops are worthy of a dinner with guests. Make the maple butter and glazed apples in advance and just grill the chops at the last minute for rave reviews.
-- Anita Alford, Madisonville, Kentucky




Herbed Pork Chops

~Serves 4
Ingredients:
  • 4 boneless butterfly pork chops (4 ounces each)
  • 2 teaspoons lemon juice
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried thyme, crushed
  • 1/4 tsp pepper
Directions:
  • Brush pork chops with lemon juice.
  • Combine seasonings; rub over chops.
  • Grill, covered, over medium heat, turning occasionally, for 16 to 20 minutes or until juices run clear.
~Herbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year round as a way to capture the taste of summer.
-- Dianne Esposite, New Middletown, Ohio




Easy Beef Taco Salad
~Serves 4
Ingredients:
  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/4 tsp ground cumin
  • 1/8 tsp ground red pepper (cayenne)
  • 1 head red-leaf lettuce
  • 1 head romaine lettuce
  • 1 small red onion, thinly sliced(about 3/4 cup)
  • 8 cherry tomatoes, quartered
  • 1 cup crumbled baked tortilla chips
  • 1 cup shredded reduced-fat cheddar cheese
  • 1/2 cup chunky salsa
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
Directions:
  • In a large non-stick skillet, cook beef over medium-high heat, stirring occasionally, until no longer pink, about 5 minutes. Transfer meat to a colander and drain.
  • Using paper towels, wipe fat from skillet. Heat vegetable oil in skillet over medium-high heat. Add yellow onion, garlic, cumin, and red pepper; cook until onion is softened, about 5 minutes. Stir in beef; cook for about 5 minutes.
  • Rince lettuces and pat dry with peper towels. Tear into bite-sized pieces; divide among 4 serving plates. Top with beef mixture. Sprinkle with red onion, tomatoes, chips, and cheddar. Top each salad with 2 tablespoons of salsa. In a small bowl, whisk together lime juice, and olive oil. Drizzle over salads and serve.




Cheese Soufflé
Ingredients:
  • 1 cup cheese
  • 3 eggs
  • 1 cup milk
  • 4 tablespoons flour
  • 4 tablespoons butter, or other fat
  • 1/2 teaspoon salt
  • Pepper
Directions:
  • Make a white sauce of milk, flour, fat and seasonings.
  • Add the cheese and beaten egg yolks and stir until the cheese has melted and the yolks are set.
  • Fold in stiffly beaten egg whites.
  • Pour into a buttered dish, or buttered individual molds, and set in a pan of hot water.
  • Bake fifteen minutes in a slow oven (300 degrees F., or until the egg white is set, and serve at once.
  • It begins to fall as soon as removed form oven.
  • The cheese souffle may be baked in ramekin dishes and served as a cheese course for dinner.




Macaroni with Cream Sauce
Ingredients:
  • 1/2 cup macaroni
  • 1 quart water
  • 1 1/2 teaspoons salt
Cook the macaroni in boiling salted water according to the general directions given. Prepare the cream sauce as follows:
  • 2 cups milk, or part cream
  • 4 tablespoons flour
  • 3/4 teaspoon salt
  • 1/2 clove garlic, cut fine, if desired
Directions:
  • Put the flour in a small bowl, and with a batter whip stir it smooth with three tablespoons of milk.
  • Heat the remainder of the milk, to which the garlic has been added, to boiling, in a double boiler, Stir the flour mixture into it.
  • Allow it to cook ten minutes, add the salt, then stir the cooked macaroni into the sauce.
  • Let it remain on the stove long enough to reheat the macaroni




Stuffed Peppers
Ingredients:
  • 6 green peppers
  • 2 cups minced cold meat, chicken or veal
  • 1 cup bread crumbs
  • 1 small onion
  • 1 tablespoon melted butter
  • 1 cup stock or water
  • Salt and pepper
  • 1 cup tomato sauce
  • Ham, ground
Directions:
  • Cut tops from peppers, with scissors cut out lining and seeds
  • Stand in cold water one-half hour
  • Drain, fill with any cold meat mined fine, a little onion, butter, pepper and salt and a few bread crumbs
  • Put in baking dish with cup of stock or water and bake one-half hour or more
  • Serve hot with tomato sauce




Yorkshire Pudding Recipe
Ingredients:
  • 1 cup milk
  • 1 cup flour
  • 2 eggs
  • 1/4 teaspoon salt
Directions:
  • Mix salt and flour, and add milk gradually to form a smooth paste
  • Add eggs beaten until very light.
  • Cover bottom of hot pan with some of beef fat tried out from roast,
  • Pour mixture in pan one-half inch deep.
  • Bake twenty minutes in hot oven, basting after well risen, with some of the fat from pan in which meat is roasting.
  • Cut in squares for serving.
  • Bake, if preferred, in greased, hissing hot iron gem pans.




Amazing Chicken Stew on Rice
Serves: 6
Ingredients:
  • 1-1/2 cups basmati or white rice
  • 3 cups water
  • cooking spray
  • 3 (1lb or 450g) boneless, skinless, chicken breasts
  • 1 tsp lemon pepper
  • 1/2 tsp fresh pepper
  • 1/4 tsp Mrs. Dash Garlic and Herb Seasoning
  • 2 tsp Worcestershire sauce
  • 1 onion
  • 3 stalks celery
  • 12 mushrooms
  • 3 cups frozen broccoli florets
  • 2 cups frozen baby carrots
  • 1 can (10oz or 284ml) cream of chicken soup
  • 1 cup water
Directions:
  • Cook the 1-1/2 cups of rice in 3 cups of water
  • Spray a large heavy stove top pot with cooking spray
  • Cut chicken into bite size pieces and add to pan as you cut.
  • Cook at med-high. Toss until meat is no longer pink. Add spices and Worcestershire sauce. Stir.
  • Chop onion, slice celery and mushrooms. Add to pan as you cut.
  • Rinse broccoli and carrots in a colander and add to pan.
  • Add soup and gradually stir in water.
  • Simmer until hot and flavors have combined, approximately 15 minutes. (Check to make sure you can poke through a carrot with a fork)
  • Serve stew over rice.




Hot Beef and Pasta on Ceasar Salad
Serves: 4-6
Ingredients:
  • 1 tsp sesame oil
  • 1 lb or 450g flanksteak (or chicken)
  • 2 cups whole wheat spiral pasta
  • 1/2 onion
  • 5 mushrooms
  • 1 tsp prepared garlic (in a jar)
  • 1/2 tsp ginger powder
  • 1/2 tsp red crushed chilies (optional)
  • 1/2 cup teriyaki sauce
  • 1/4 cup vegetable juice (can substitute Clamato)
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 2-1/2 cups frozen broccoli florets
  • 1 head leaf lettuce
  • 3 tbsp gourmet Ceasar salad dressing
  • 3 tbsp lowest fat mayonnaise(Mega flavor but lower fat)
Directions:
  • Bring water to a boil in a large stove-top pot with lid.
  • Meanwhile heat oil in a large non-stick fry pan or wok at med-high. Cut beef into thin strips, against the grain, gradually add to pan as you cut. Stir until meat is no longer pink.
  • Place pasta in boiling water, set timer for 10 minutes.
  • Sliver onion; rinse and slice mushrooms, adding to meat pan as you cut. Add garlic ginger, and crushed chilies. Add teriyaki sauce and vegetable juice to pan, stir. Sliver red and yellow peppers, rinse broccoli. Add to pan.
  • Drain and rinse cooked pasta in colander. Add pasta to meat pan, stir.
  • Tear lettuce in bite size pieces into salad spinner. Rinse, spin-dry. Arrange lettuce on serving plates.
  • Blend dressing with mayonnaise in a coffee mug, drizzle evenly over lettuce.
  • Evenly distribute the pasta stir-fry on top of lettuce.




Man-Size Sloppy Joes
Ingredients:
  • 2 tsp vegetable oil
  • 2 medium red onions
  • 1 medium red or green bell pepper, chopped (about 1 cup)
  • 12 ounces lean ground beef
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup reduced-sodium chili sauce
  • 1 tblsp Worcestershire sauce
  • 1/4 cup thinly sliced green onion
  • 4 seeded rolls (optional)
Directions:
  • In a large non-stick skillet, heat oil over medium heat. Add red onions and bell pepper; sauté until softened, about 10 minutes.
  • Add beef to skillet. Cook over medium-high heat, breaking up beef until browned, about 4 to 5 minutes. Pour off fat in skillet. Stir in broth, chili sauce, and Worcestershire sauce.
  • Reduce heat to medium-low; stirring occasionally, for 15 minutes. Stir in green onion.
  • Split the rolls and place on serving plates; top with beef mixture, dividing evenly, then serve.




Cheese Stuffed Chicken
~serves 4
Ingredients:
  • 4 skinless, boneless chicken breast halves (4 ounces each)
  • 1 tblsp olive oil
  • 1/2 cup shredded part-skim mozzarella cheese

~For the stuffing
  • 4 tblsp chopped fresh basil, divided
  • 2 tblsp non-fat cream cheese, softened
  • 2 tblsp grated Romano cheese
  • 1 tblsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp anchovy paste
  • 1/8 tsp freshly ground black pepper
Directions:
  • Preheat over to 450°F, spray a baking dish with vegetable cooking spray.
  • To prepare stuffing, in a small bowl, combine 3 tablsp basil, cream cheese, Romano cheese, lemon juice, garlic, anchovy paste, and pepper. Mix well.
  • Using a sharp knife, cut a deep horizontal pocket in each chicken breast. Spoon cream cheese mixture evenly into each pocket. Secure openings with toothpicks.
  • In a large skillet, heat oil over medium-high heat. Add chicken; cook, turning once, until browned, about 5 minutes.
  • Transfer chicken to prepared baking dish. Sprinkle with mozzarella and remaining basil. Cover baking dish with foil. Bake chicken until cooked through and no longer pink, about 20 minutes. Transfer to a serving platter. Serve immediately.




Old-Fashioned Beef Stew
~serves 6
Ingredients:
  • 1 pound lean beef chuck, trimmed and cut into 1-inch cubes
  • 2 tblsp all-purpose flour
  • 2 tsp vegetable oil
  • 2 large yellow onions, thinly sliced (about 3 cups)
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 2 tsp reduced-sodium tomato paste
  • 2 cups reduced-sodium beef broth
  • 4 cups sliced carrots
  • 2 medium russet potatoes, thinly sliced (about 2 cups)
  • 1 cup 1-inch green bean pieces
  • 1 tblsp cornstarch
  • 1 tblsp cold water
  • 1/4 cup chopped fresh parsley
Directions:
  • Coat beef with flour, shaking off excess. In a large non-stick pot, heat oil over medium-high heat. Add beef; sauté until browned, about 6 minutes. Place on a plate.
  • Add onions and mushrooms to pot; sauté for 6 minutes. Add garlic; sauté, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam.
  • Add carrots, potatoes and green beans. Cover partialyy; simmer for 15 minutes.
  • In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and it is ready to serve.




Easy Sweet & Sour Chicken
Ingredients:
  • 1 can cranberry sauce
  • 1 pkg onion soup mix
  • 1 small bottle Kraft Russian Dressing
  • 3 to 5 lb pkg of chicken
Directions:
  • Preheat oven to 350°F.
  • Spray a casserol or deep baking pan with vegetable cooking spray.
  • Use skinned chicken, or remove skin before placing in the baking dish, you may leave the pieces whole, or cut them into 3-inch cubes.
  • Combine all ingredients into a medium bowl, using a whisk or fork blend together until well mixed.
  • Bake until cooked through, about 1 hour for whole pieces or cubes. Serve immediately in baking dish or place on a serving platter.








Last updated on April 24, 2006