The Best Recipes

Roast Chicken with Wild Rice

Wild rice is conceivably,the most luxurious of all native American products.It has a nuttiness and texture that are incomparable.It makes an exceptional stuffing for roast chicken.

Makes 4 servings.

Ingredients:

1 roasting chicken
salt and freshly ground black pepper to taste
1/2 cup wild rice
1½ cups water
1/3 cup cashew nuts
1/2 pound mushrooms
3 chicken livers(about 1/4 pound)
4 tablespoons butter
1/2 cup finely chopped onions
1/4 cup dry white wine
2 tablespoons vegetable oil
1 small whole onion,peeled

Cooking Method:

Sprinkle the chicken inside and out with salt and pepper.
Put the wild rice in a saucepan and add 1 cup of the water and some salt.Bring to the boil,cover and simmer 40 to 45 minutes,or until rice "blooms" and is tender.Drain thoroughly.
Meanwhile,preheat the oven to 450° F(232°C). Put the cashews in a skillet and place in the oven.Bake,stirring often,until golden brown,5 minutes or longer.
Cut the mushrooms into 1/2-inch cubes.There should be about 3 cups.Cut the livers into 1/4-inch cubes.There should be about 1/2 cup.
Heat 2 tablespoons of the butter in a saucepan and add the chopped onions.Cook,stirring,until wilted.Add the wine and cook,stirring often,until the liquid is almost totally evaporated.
Add the chicken livers and cook,stirring,until livers lose their raw look.
Add the cooked wild rice,cashews and 1 tablespoon of butter to the mushroom mixture.Stir to blend and let cool.
Stuff the in the body and in the crop with wild rice mixture.Truss the chicken and rub on all sides with vegetable oil.Place the chicken on one side in a roasting pan.Scatter the whole onion,neck and gizzard around the chicken.
Place the chicken in the oven and bake 25 minutes.Turn the chicken onto other side and bake 25 minutes more.Turn the chicken breast side up and continue roasting,basting often,about 10 minutes.Reduce the oven heat to 400°F(204°C).
Pour off the fat from the pan.Add 1 tablespoon of butter and then 1/2 cup of water,stirring to dissolve the brown particles that cling to the bottom of the pan.
Return the chicken to the oven and bake 15 minutes longer.The total cooking time for roast chicken is 1¼ hours.

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Fried Chicken Breasts Kung Pao Recipe

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Kashmir Chicken Breasts

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Navajo Beef and Chile Stew in Slow Cooker

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Venison or Beef Stew in Slow Cooker

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Chicken Breasts Florentine

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Slow Cooker Roast Beef

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Chicken Toast

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Slow Cooked Pepper Steak

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Roast Beef in Slow Cooker

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Slow Cooker Beef Recipes

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Slow Cooker Pork Chop Recipes

Slow Cooker Pork Chops

Ingredients:

4 pork chops

10 3/4-oz. can cream of mushroom soup

1/4 cup ketchup

2 teaspoons Worcestershire sauce

Put chops in slow cooker.Combine remaining ingredients.Pour over chops.Cover.Cook on High 3-4 hours,or Low 8-10 hours.

Variation:Add the sliced onion to mixture.

Slow Cooker Chicken-Fried Pork Chops

Ingredients:

1/3 cup flour

3/4 teaspoon salt

1 1/2 teaspoon dry mustard

3/4 teaspoon garlic powder

6 porl chops

2 tablespoons oil

10 3/4-oz. can cream of chicken soup

1 soup can water

Combine flour,salt,dry mustard,and garlic powder.Dredge pork chops in flour mixture.Brown in oil in skillet.Place in slow cooker.Combine soup and water.Pour over meat.Cover.Cook on High 6-8 hours.

Slow Cooker Pork Chops and Gravy

To cook slow cooker pork chops take the following ingredients:

8 pork chops

salt to taste pepper to taste

2 tablespoon oil

2 10 1/4-oz.cans cream of mushroom soup

1 large onion,sliced

12-oz.can evaporated milk

Season pork chops with salt and pepper.Brown in oil.Drain.Transfer to slow cooker.In separate bowl,whisk together mushroom soup.onion,and evaporated milk until smooth.Pour over chops. Cook on high 3-4 hours,or Low 6-8 hours.

Variation:To increase flavor,stir 1/2-1 cup cherry,into mixture during last 30 min. of cooking time.

Slow Cooker Perfect Pork Chops

Ingredients for slow cooker pork chops:

2 small onions

2 3/4-inch thick,boneless,center loin pork chops,frozen

fresh ground black pepper to taste

1 chicken bouillon cube

1/4 cup hot wate

2 tablespoons prepared mustard with white wine

fresh parsley sprigs,or lemon slices(optional)

Cut off ends of onions and peel.Cut onions in half crosswise to make 4 thick "wheels".Place in cooker on top of onions.Sprinkle with pepper.Dissolve bouillon cube in hot water.Stir in mustard.Pour into slow cooker.

Cover.Cook on High 3-4 hours.Serve topped with fresh parsley sprigs or lemon slices,if desired.

To achieve the best result,cooking slow cooker pork chops use the following slow cookers:

4:16:00 PM
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Classic Roast Turkey

Classic Roast Turkey with Ham

In Italy,this recipe is made with veal scaloppine and called "Saltimbocca"(jump in the mouth).This variation uses turkey,but chicken can be used as well.To make classic roast turkey with ham for two,halve all ingredients except the olive oil.Ingredients:

4 turkey breast cutlets( about 1 pound),each 1/4 inch thick

¼ tablespoon black pepper

1 teaspoon dried sage,crumbled

4 thin slices reduced-sodium ham(about ¼ pound)

1 tablespoon unsalted margarine

1 tablespoon olive oil

¹⁄³ cup dry white wine or low-sodium chicken broth

Sprinkle the turkey cutlets with the pepper and sage.Cut the ham to fit the turkey slices,place on top,and secure with 2 toothpicks laid flat against the ham and threaded through.Melt the margarine with the olive oil in a heavy 10-inch skillet over moderate heat.Brown the turkey-ham slices in 2 batches,about 3 min. on each side;transfer to a heated platter and keep warm.

Add the wine to the skillet,raise the heat to the high,and boil down slightly for 1-2 min,stirring constantly.Spoon the sauce over turkey-ham slices and serve with rice and green peas.

Classic Roast Turkey Sandwich

Cooking classic roast turkey sandwich for 1 serving.Ingredients:

2 tablespoons reduced-calorie mayonnaise

1 ½ teaspoons rinsed drained capers

1 teaspoon Dijon style mustard

¼ teaspoon honey

1 kaiser roll(1½ ounces),cut in half horizontally

2 ounces sliced roast turkey

2 lettuce leaves

1 large red onion slice

In small bowl combine first 4 ingredients;spread evenly on cut side of each roll half.Arrange remaining ingredients on bottom half to roll;top with remaining half to roll.Serve with red bell pepper,cucumber slices ,cherries,coffee or tea.

Classic Roast Turkey with Apple-Sausage Stuffing

Ingredients:

1 fresh turkey breast,with ribs(4 pounds)

2 tablespoons peanut,corn,or vegetable oil

salt to taste

freshly ground black pepper to taste

½ teaspoon dry thyme

1 onion(about ½ pound),peeled and halved

1 clove garlic,peeled

1 bay leaf

½ cup dry white vine

1 cup fresh or canned chicken broth

Apple-Sausage stuffing(recipe follow)

Preheat the oven to 450 degrees.Rub the turkey breast with the oil.Sprinkle with salt and pepper.Rub with the thyme inside and outside.Place the turkey breast,skin side up,in a roasting pan and place the onion,cut side down,around it.Place the garlic and bay leaf inside the breast and put breast in the oven.roast 30 min.,then cover with foil.

Continue baking 15 min.,basting.Remove the turkey from the roasting pan and pour off most of the fat.Return the turkey breast to the pan,skin side up,and pour the wine and broth around it.Return to the oven and continue roasting 10 min.,basting often.Remove from the oven and cover with foil.Let stand 10-15 min before carving.Carve and serve with pan gravy and stuffing.
Classic Roast Turkey-Apple-Sausage Stuffing
To cook apple-sausage stuffing for classic roast turkey you'll need the following ingredients:

2 apples,about 1 pound

½ pound ground sausage meat

2 cups freshly chopped onion

1 teaspoon finely minced garlic

2 cups cubed bread,toasted

salt and freshly ground black pepper to taste

2 teaspoons finely chopped fresh sage

1 cup finely chopped parsley

2 tablespoons butter

1 egg,well beaten

Peel the apples and remove and discard the stems and cores.Cut the apples into quarters.Cut the apple quarters crosswise into very thin slices.There should be about 3 cups.Place the sausage in a skillet over medium heat and cook,breaking up any lumps,until the meat has lost its raw look,about 5

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Easy Risotto Recipe

What is risotto?This is one of my favorite rice dishes.Nutritious,economical,versatile and easy to prepare,the soft,creamy texture of this northern Italian classic makes it the perfect comfort food.You will need a large,heavy saucepan

,preferably with a rounded bottom to prevent the rice sticking at the corners,and wooden spoon for stirring.The beat should be kept constant and moderate.If risotto cooks to quickly,the rice will be too soft and “chalky”,and if it cooks too slowly,it will have a sticky,glutinous texture.Keep the stock simmering,so that it is always hot when you add it,to avoid any temperature variations while cooking.

Easy Risotto Recipe(Basic Method)

easy risotto recipe 11 300x225 Easy Risotto Recipe

Heat butter or olive oil in the pan,and coat the rice well in it before adding any liquid.Then gradually add the simmering stock,about ¼ pint-140 ml at a time,always allowing one batch of stock to be absorbed before adding the next.Stir constantly.Keep adding stock in this way until the rice is cooked.This should take about 20-25 min.You may find that the risotto is cooked to your taste before adding all the stock asked for in an easy risotto recipe.The more liquid you add,the creamier the risotto will be,but the rice should remain just firm to the bite .If necessary,remove the pan from the heat,cover and allow to stand for a few min. to absorb any liquid remaining in the pan.Season to taste,and serve immediately.Various flavorings and vegetables can be added during the cooking process,as in the following recipes.

Easy Risotto Recipe with Broccoli,Broad Bean and Mint

To cook this easy risotto recipe you need the following ingredients:1 medium onion,peeled and finely chopped, 1 tablespoon extra virgin oil,10 oz-110 g small broccoli florets,2 ½ pint-1.45 l simmered vegetable stock,4 oz-110 g shelled broad beans,1 tablespoon finely chopped parsley,8 mint leaves,finely shredded,salt to taste,freshly ground black pepper,1 oz-30g unsalted butter,2 oz-60 g Parmesan cheese,grated.

Fry the onion in the olive oil in a large,heavy pan until soft and golden.Stir in the rice and broccoli,until well coated in the oil,then gradually add the simmering stock,as in the Basic Method opposite.Continue until you have used up about half the stock.Then,with the next batch of stock,add the broad beans and parsley.Continue adding more stock and cooking it to absorption until the rice is cooked to your taste.Stir in the butter and Parmesan cheese,and serve.

8:58:00 PM
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Potato Soup Recipes

Potato Soup with Leek

Tote heated leftover soup to the office in a wide-mouth insulated vacuum container.

To cook this potato soup with leek you need the following ingredients:3 cups chopped thoroughly washed leeks(white portion only),1 tablespoon plus i teaspoon reduced-calorie margarine,4 cups skim or nonfat milk,2 packets instant chicken broth and seasoning mix,1 1/2 ounces uncooked instant potato flakes.

In 3-quart microwavable casserole combine leeks and margarine;cover and microwave on high for 5 min.,stirring once after 3 min,until leeks are translucent.Stir in milk and broth mix;microwave,uncovered,on medium for 4min.Stir in potato flakes and microwave on medium for 5 min,stirring once after 2 min,until potato soup thickens slightly.

Serve potato soup with leeks with special turkey sandwich(sliced roast turkey with sliced reduced-fat Swiss cheese,shredded lettuce,tomato slices)cherries,coffee,tea,or mineral water.

Potato Soup with Peas

Ingredients:1 tablespoon unsalted margarine,1 medium-size yellow onion,chopped,2 cups low-sodium beef-broth,2 cups water,1/2 cup dried split green peas,rinsed and sorted,2 medium-size potatoes,peeled and quartered,1/4 teaspoon black pepper.

In a large saucepan,melt the margarine over moderate heat.Add the onion and cook,uncovered,until soft-about 5 min.Stir in the beef broth and water and bring to the boil-about 4 min.Add the peas and potatoes;adjust the heat so that the mixture bubbles gently,cover,and cook for 30 min or until the peas and potatoes are tender.Remove from the heat and cool for 10 min.

In a blender or food processor,puree the potato soup in 5 batches,whirling each batch about 15 sec.Return to the pan,set over low heat,and bring to serving temperature,stirring often.Add the pepper.

Potato Soup with Garlic and Wild Greens

To cook this delicious potato soup you need the following ingredients:1 pound red potatoes,rinsed in cold water,1 leek,including just a little of the green,chopped and washed well,1 medium onion,peeled and diced,4 garlic cloves,peeled,2 jalapeno peppers,seeded and finely minced,3 cups coarsely chopped red Swiss chard,mustard greens,and turnip greens(stems removed),4 medium vine-ripened tomatoes,coarsely chopped,2 cups chopped canned plum tomatoes,1 Quart vegetable stock and water,1 teaspoon salt,1 teaspoon cracked black pepper,3 tablespoons balsamic vinegar.

Combine all ingredients in heavy stockpot and cover.Place over high heat and bring to a boil;reduce heat,cover and simmer slowly for 35 min,or until the potatoes are soft.Cool slightly and puree in a blender or food processor.Adjust seasoning if necessary.

Potato Soup with Leek,and Stilton Cheese

To cook this delicious potato soup you need the following ingredients:10 cups chicken stock,5 tablespoons unsalted butter,leeks,chopped(white part only),white onions,chopped,3 cloves garlic,crushed,1 tablespoon chopped fresh thyme or 1/2 dried,5 medium potatoes,peeled and diced,4 tablespoons flour,2 teaspoons salt,1 teaspoon ground black pepper,1 cup whipping cream,8 oz crumbled Stilton cheese

Bring the chicken stock to a boil;set aside on the back of the stove.Melt the butter in a large sauce pan;put in the onions and leeks and cook over medium-low heat until translucent.Add the garlic,thyme,and chopped potatoes,sprinkle in the flour,then pour in the hot chicken stock.Bring to the boil,stirring occasionally;reduce the heat to simmer and cook for 1/2 hours,until the potatoes are very soft.

Transfer(in batches) to the work bowl of your food processor or blender.Process until smooth,pour into a large bowl,then return to the pot when it is all done.Reheat the potato soup

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5:18:00 PM
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Easy Pasta Recipe

Pasta has a long history.The Chinese enjoyed macaroni in various forms as early as 5,00 B.C.Marco Polo gets the credit for bringing it to Italy in the 13h century.
Spirali,lasagne,rigatoni,and vermicelli are only a small part of the pasta parade that has become an everyday part of home cooking.All the hundreds of shapes come under three general classifications:
solid rod form(such as spaghetti)
products with a hole (such as macaroni)
flat shapes(such as noodles)
Pasta is made from durum,a hard amber-colored wheat,mixed with water,kneaded,shaped,and dried.It provides protein and carbohydrates and contains all the nutriens found in wheat.It is a good food and should not be ruined by over cooking.

How to cook pasta:Bring 7 pints salted water to a brisk boil.Add a small amount of pasta at a time.Hold a small amount of long spaghetti near the end and gently lower it into the rapidly boiling water;it softens and curves around the pan as it enters the water.Boil briskly,uncovered,stirring occasional,until just tender.Do not over-cook.Drain in a colander.Do not rinse.Serve hot.

Easy Pasta Recipe with Cheese,and Tomato Pie

To cook this easy pasta recipe you'll need the following ingredients:8 ounces linguine,1 tablespoon olive oil,1 medium-size onion(finely chopped),3 cloves garlic(minced),1/4 cup minced parsley,1 tablespoon freshly squeezed lemon juice,1 1/2 tablespoons dried oregano(crumbled),1/4 tablespoon dried basil(crumbled),1/4 teaspoon white or black pepper,1/2 cup part-skim Riccota cheese,1 large egg white,1/4 cup grated Parmesan cheese,,2 medium-size ripe tomatoes(cored and sliced thin),1/4 cup shredded part-skim Mozzarella cheese.

Preheat the oven to 375 F(190C).Lightly grease and flour an 8-inch springform pan and set aside.

Cook the liquine according to package directions,ommiting the salt.Drain,rinse under cold running water,and drain again.return to the cooking pot and set aside.

Meanwhile,heat the olive oil in a heavy 7-inch skillet over moderate heat for 1 min.Add the onion and garlic and cook,uncovered,until the onion is soft-about 5 min.Add to the linguine along with parsley,lemon juice,1 teaspoon of the oregano,1/2 teaspoon of the basil,and the pepper;toss well.In a small bowl,combine the ricotta cheese,egg white,2 tablespoons of the Parmesan cheese,and the remaining linguine and toss well.

Turn half the linguine-cheese mixture into the prepared pan and press lightly over the bottom.Arrange half the tomato slices on top and sprinkle with half the Mozzarella cheese;repeat the layers,using the remaining linguine,tomatoes,and Mozzarella.Sprinkle the remaining Parmesan cheese on top.

Cover with aluminum foil and bake for 40 min or until set;remove the foil and bake 5 min longer.Cool for 10 min,then gently loosen the pie around the edges with a thin-bladed knife,remove the sprigform pan sides,and cut the pie into 8 edges.Easy pasta recipe with delicious cheese is ready.Enjoy it!

Easy Pasta Recipe with Broccoli in Sweet Tomato Sauce

To cook this easy pasta recipe you need the following ingredients: 4 cups broccoli florets,1 tablespoon olive oil,2 cloves garlic(minced),4 large can low-sodium tomatoes(chopped,with their juice),2 tablespoons golden raisins(chopped),1/8 teaspoon cayenne pepper,1 1/2 tablespoons whole pine nuts or chopped almonds,6 ounces spaghetti or liguine,2 tablespoons minced parsley.

In large saucepan,cook the broccoli in boiling unsalted water to cover until just tender(approximately 2-3 min)
Rinse under cold running water,drain,and set aside.

In another large saucepan,heat the olive oil over moderately low heat for 30 sec;add the garlic and cook,uncovered,until golden(about 3 min.).Add the tomatoes,raisins,and cayenne pepper,and simmer,uncovered,for 15 min.Add the pine nuts and simmer 5 min.longer.
Meanwhile,cook the spaghetti according to package directions,omitting the salt.Drain well and place in a large heated serving bowl.

Add the cooked broccoli to the warm tomato sauce,tossing to heat through.Pour over the pasta and sprinkle with the parsley.

Easy Pasta Recipe with Tomato-Panchetta

Rustic,fresh,and creamy Ricotta is subtly enriched by pancetta,shallots,and earthy-flavored sun-dried tomatoes.Coarsely chopped flat-leaf parsley and ripe plum tomatoes brighten the flavors of this easy pasta recipe for delicate yet exciting Italian pasta dish.Fresh arugula,lightly dressed with extra virgin olive oil and a splash of balsamic vinegar,will complete a beautiful meal.

Ingredients:

3 cups Ricotta cheese,3 tablespoons extra virgin oil,8 ounces panchetta or other unsmoked slab bacon,rind discarved,cut into half-inch cubes,1 cup coarsely chopped shallots,1 cup coarsely chopped flat sun-dried tomatoes,4 ripe plum tomatoes,seeded and cut into half-inch pieces,1/4 teaspoon salt,1/4 teaspoon black pepper,12 ounces large dried tubular pasta,such as rigatoni.

Place the Ricotta in a large bowl.Heat 2 tablespoons oil in a large nonstick skillet over medium heat.Add the panchetta and cook,stirring,occasionally,until the fat is rendered,about 10 min.

Transfer with a slotted spoon to the bowl with Ricotta.Add the shallots to the rendered fat and oil,reduce the heat to medium-low,and cook,stirring,until wilted,about 10 min.Transfer to the Ricotta with a slotted spoon.

Add all but 1 tablespoon of the parsley,the sun-dried tomatoes,plum tomatoes,salt and pepper to the Ricotta;fold all together.

Shortly before serving,bring a large pot of salted water to the boil.Add the remaining tablespoon of oil and the pasta and cook until just tender.Remove half cup of the cooking liquid and reserve.Drain the pasta and toss it well with the Ricotta mixture,adding about 2 tablespoons of the reserved cooking liquid,or more according to taste,to give a creamy texture to the sauce.