Ever Best Coleslaw

Total Time: 15 minutes

Prep Time: 15 minutes

Ingredients:

1/2 cup white vinegar
1/4 cup balsamic vinegar
1/3 cup granulated white sugar
one teaspoon salt
1/4 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
8 cups cored & shredded cabbage, half green & half red
1/4 cup finely chopped sweet onion
Chopped fresh parsley for garnish, optional

Preparation:

Toss cabbage & onion with vinegar mixture.

Whisk together white vinegar, balsamic vinegar, sugar, salt, celery seed, pepper, & vegetable oil until combined.

Yield: 8 to ten servings

Cover & refrigerate overnight. Garnish with parsley to serve.

Catfish Barbecue

Prep Time: ten minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

two pounds catfish fillets, cut in serving-size pieces
one Tablespoon packed dark brown sugar
one teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
two teaspoons Worcestershire sauce
1/4 cup cider vinegar
1/4 cup tomato ketchup
1/4 cup canola oil
Cooking spray

Preparation:

Arrange fillets in a shallow, nonmetallic baking dish.

Spread the sauce over the catfish fillets & let stand refrigerated for about 15 minutes. Turn the fillets, spread the sauce & let stand refrigerated for another 15 minutes.

In a bowl, mix brown sugar, seasoned salt, pepper, garlic powder, onion powder, Worcestershire sauce, vinegar, & ketchup with a whisk. Add the oil & whisk in to an emulsion.

Liberally spray the rungs of hinged wire grills with cooking spray. Arrange fillets in the grills, brush sauce onto them, & cook four to five inches from the coals for 6 minutes with the grill cover down. Grease with more sauce, turn, & cook for an additional 6 minutes. If your grill does not have a cover, use aluminum-foil tent, or cook for 8 or more minutes on each side or long to cook fish until it flakes with a fork. Remove fish to a platter & serve it without delay.

Yield: 6 servings

Roasted Vegetables Pizza

Ingredients:

 vegetables:

* 1 small red pepper seeded, cut into 1″pieces(1 cup)

* 1 small zucchini, cut into 1/4″ thick slices (3/4 cup)
* 1 small yellow squash,cut into 1/4″thick slices(3/4 cup)
* 1 small red onion thinly sliced (1 cup)

 Vinaigrette:
                      
* 1 tablespoon oil
* 1 tablespoon red wine vinegar
* 1 teaspoon Italian seasoning dried
* 1/8 teaspoon pepper

  Pizza:


* 2 packages Pre-baked Italian bread shells (4 shells)
* 1/2 cup mozzarella cheese shredded (2 oz.)
* 2 tablespoons Parmesan cheese grated

Preparation:

   Heat oven to 450 Degree F.  In a large bowl, combine all vegetables.  In 
 small bowl, combine all vinaigrette ingredients; mix well.  Pour over 
 vegetables; toss gently to coat.  Place in ungreased 15x10x1″ baking
 pan. 
 Bake at 450 Degree F. for 10 minutes.
 
 Meanwhile, place bread shells on ungreased cookie sheet.  Stir
 vegetables; 
 spoon onto shells.  Bake at 450 Deg. F. for 4 to 6 minutes or until 
 vegetables are tender and bread shells are hot.
 
 Sprinkle mozzarella and Parmesan cheese over vegetables.  Bake an 
 additional 2 to 3 minutes or until cheese is melted.

Baked Oysters With Spinach

Prep Time: ten minutes

Cook Time: twenty minutes

Total Time: 30 minutes

Ingredients:

1-1/2 pounds fresh spinach, rinsed well & left wet
1/4 cup butter
one large onion, finely chopped
Large pinch of freshly grated nutmeg
Salt & freshly ground pepper to taste
one cup heavy cream
one cup fine dried bread crumbs
one quart shucked fresh oysters
two Tablespoons finely chopped fresh dill or two teaspoons dried

Preparation:

Place the spinach in a immense saucepan, cover, & steam over moderate heat for about five minutes or until tender. Drain the spinach, refresh under chilled water, squeeze dry, & chop finely. Preheat oven to 400 degrees F.

In a immense skillet, heat half the butter, add the onion, & saute over moderate heat for five minutes, stirring often. Add the spinach, nutmeg, salt, pepper, & cream. Stir well & cook over moderate heat for about two minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters & dill & stir well. Spoon the mixture in to a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, & bake for ten to 15 minutes or until the top is golden brown.

Yield: 6 servings

BBQ Meatloaf...

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1-1/2 pounds "meatloaf mix" of ground chuck, pork & veal
1/2 cup finely chopped sweet onion, such as Vidalia
1/2 cup firm fresh white bread crumbs
1/4 cup chopped flat-leaf parsley
one Tablespoon Worcestershire sauce
one Tablespoon milk
one teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
one egg
one cup bottled barbecue sauce

Preparation:

Prepare a medium-hot barbecue fire in a covered grill or preheat a gas grill.

Grill the meatloaves, turning or times & brushing with the sauce halfway through the cooking, until the loaves are well browned & crisp on the outside & the meat is no longer pink in the middle, about 15 minutes.

In a gigantic mixing bowl, use your hands to gently but thoroughly merge the meat, onion, bread crumbs, parsley, Worcestershire sauce, milk, mustard, salt, pepper, nutmeg, cloves, & egg. Form the mixture in to 6 oval loaves, each about 3/4-inch thick.

Yield: 6 servings.

Cheese Crackers

Cook Time: 15 minutes

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients:

one cup butter or margarine, softened
one cup (four ounces) grated sharp Cheddar cheese
two cups all-purpose flour
two Tablespoons chopped chives
one teaspoon whole caraway seed
one teaspoon steak sauce
1/4 teaspoon ground cayenne pepper
one Tablespoon salt

Preparation:

Preheat oven to 350 degrees F.

On a lightly floured surface, use a floured rolling pin to roll out dough to 1/4-inch thickness. Use different shaped cookie cutters to cut out crackers. Transfer to a greased baking sheet. Sprinkle salt over crackers.

In a large bowl, beat butter & Cheddar cheese using lowest speed of an electric mixer until well blended. Add flour, chives, caraway seed, steak sauce, & cayenne. Mix until a soft dough forms.

Bake 12 to 15 minutes or until crackers are light brown. Chilled on a wire rack. Store in an airtight container.

Yield: about 3-1/2 dozen crackers

Basic French Omelet With 3 Different Fillings...

Prep Time: ten minutes

Cook Time: ten minutes

Total Time: twenty minutes

Basic French Omelet:

Ingredients:

one teaspoon olive oil
6 egg whites, whipped
one Tablespoon water
one teaspoon salt
1/2 teaspoon black pepper
Fillings below

Preparation:

Heat oil over high heat in a skillet with a rounded bottom & sloping sides. In a mixing bowl, whip egg whites, water, salt, & black pepper together, using a fork. Pour egg mixture in to skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the middle & permit the raw mixture to flow in to the bottom of the pan. When cooked, the omelet ought to be barely brown on the bottom, soft & damp in the middle. Spoon the filling down the middle of the omelet (see note). Using a spatula & beginning from the handle side, fold third of the omelet over the middle. With a heated serving plate in hand, grasp the skillet in the other, palm up & tilt so the omelet rolls over onto the plate.
Yield: two servings

Fillings For French Omelet 

Ingredients:

Potato & Bacon Filling:
four slices low-fat bacon, cooked & crumbled
one teaspoon olive oil
two medium potatoes, cooked, peeled, & diced
two Tablespoons onions, chopped
two Tablespoons parsley
two Tablespoons fat-free cheddar cheese, grated

Sausage & Pepper Filling:
one teaspoon olive oil
3/4 cup low-fat polish sausage, cooked & crumbled
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1/4 teaspoon oregano
1/4 teaspoon basil

Preparation:
For Sausage & Pepper Filling:
Heat oil in a giant skillet. Then, crumble sausage & cook until lightly browned. Remove sausage from pan. Add peppers & onions to pan & cook until tender. Then add, cooked sausage, oregano, & basil. Toss gently to mix. Lower heat. Cover & keep warm. Fill as directed in the Basic Italian Omelet recipe.

Vegetable Filling:
one teaspoon olive oil
one cup carrot, cut in 1-inch strips
1/2 teaspoon ginger root
one teaspoon olive oil
one cup zucchini, cut in 1-inch strips
one cup mushrooms, sliced
1/2 cup dark red kidney beans, drained & washed
one Tablespoon Worcestershire sauce
1/4 teaspoon cornstarch

For Potato & Bacon Filling:
Cook bacon in a giant skillet. Then, drain on paper towel & crumble. Heat skillet again & add oil. Then, add potatoes, onions, & bacon again. Cook until onions are tender. Lower heat. Cover & keep warm. Spoon half the filling onto Basic Italian Omelet. Sprinkle each with parsley & Cheddar cheese before folding.

For Vegetable Filling:
Cook carrots & ginger root in oil for three minutes. Add zucchini & mushrooms. Stir fry until vegetables are tender . In a mixing bowl, merge Worcestershire sauce & cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover & keep warm. Fill as directed in the Basic Italian Omelet recipe.

Notes: All fillings are for "Basic Italian Omelets."

Pomegranate Lamb Kebabs

Cook Time: 15 minutes

Prep Time: 6 hours, 15 minutes

Total Time: 6 hours, 30 minutes

Ingredients:

1/2 cup pomegranate syrup
1/3 cup olive oil
one tablespoon lemon juice
1-1/2 teaspoons salt
1/4 teaspoon pepper
two cloves garlic, minced or pressed
two pounds boneless lamb shoulder or leg, cut in to 1-1/2 inch cubes

Preparation:

In a giant zip-top bag, combine pomegranate syrup, olive oil, lemon juice, salt, pepper, & garlic. Add lamb, squeeze out the air, seal the bag, & toss to coat. Refrigerate at least 6 hours or overnight.

Grill lamb kebabs over medium heat, turning often & basting with reserved marinade until lamb is browned on the outside, but medium-rare on the inside, about ten to 15 minutes.

Remove lamb from marinade with a slotted spoon, reserving marinade. Thread lamb onto metal skewers. (If using wooden skewers, be definite to soak them in water at least hour before adding lamb.)

Yield: 6 servings

Vegetable Chicken Rice Soup

Cook Time: one hour, 30 minutes

Prep Time: 30 minutes

Total Time: two hours

Ingredients:

1/2 cup dried navy beans
two Tablespoons olive oil
one (4- to 4-1/2-pound chicken, cut in to serving pieces
one teaspoon salt
1/2 teaspoon freshly ground black pepper
one cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
one Tablespoon minced garlic
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
two quarts chicken stock or canned low-sodium chicken broth
1/2 cup seeded & chopped plum tomatoes
four sprigs fresh parsley
three bay leaves
1/4 teaspoon cayenne
1/3 cup raw long-grain white rice
1/2 cup chopped green onions (green & white parts)
one Tablespoon minced fresh thyme
1/4 cup chopped fresh flat-leaf parsley
one cup torn spinach leaves

Preparation:

Put the beans in to a bowl & add water to cover by two inches. Soak for 8 hours, then drain. (For a speedy soak, bring the beans & water to a boil over high heat & cook for two minutes, then remove from heat & permit to stand for one hour. Drain.)

Heat the oil in a immense heavy pot or Dutch oven over medium-high heat. In batches, cook the chicken, seasoning with the salt & pepper & turning one time, until evenly brown, about ten minutes. Transfer the chicken to a platter. Pour off all but two tablespoons of the fat from the pot.

Add the onions, carrots, & celery. Cook, stirring often, until softened, about three minutes. Add the garlic & stir until aromatic, about one minute. Stir in the zucchini & yellow squash & cook for one minute. Add the stock, drained beans, tomatoes, parsley, bay leaves, & cayenne. Return the chicken to the pot. Bring to a boil over high heat. Reduce the heat to medium-low & simmer, uncovered, until the beans are very tender, about one hour.

Using a long-handled slotted spoon or tongs, carefully transfer the chicken pieces to a plate. Cold slightly, then remove the meat from the bones, discarding the skin & bones.

Return the chicken meat & any accumulated juices to the pot. Add the rice, green onions, thyme, parsley, & spinach & simmer until the rice & beans are tender, about 15 minutes. Discard the bay leaves.

Ladle in to warmed bowls & serve hot.

Yield: 12 servings

Shrimps Pasta Garden Salad

Cook Time: 15 minutes

Prep Time: twenty minutes

Total Time: 35 minutes

Yield: 6 to 8 servings

Ingredients:

12 ounces ridged penne pasta, cooked al dente in salted water, and rinsed with chilled water
one lemon
three sprigs dill weed
one pound jumbo (31 to 40 count per pound) shrimp, peeled
twenty cherry tomatoes, cut in half
8 spears fresh asparagus, cooked al dente and cut in to 1-inch slices
6 slices bacon, cooked crisp and crumbled
1/2 cup child sweet peas, cooked until softened
1/2 cup diced celery (about one medium stalk)
1/2 cup diced sweet onions
1/2 cup mayonnaise
1/4 cup sweet pickle relish
one Tablespoon sour cream
one teaspoons chopped fresh dill weed
1/2 teaspoon celery seed
Salt and pepper to taste

Preparation:

Add shrimp to the cooked and cooled pasta, along with cherry tomatoes, asparagus, bacon bits, sweet peas, celery, and sweet onions.

Cut the lemon in to quarters. Squeeze the lemon pieces in to a pot of unsalted water large to cook the shrimp. Toss in the rinds, along with three sprigs of dill, and bring to a boil. When the water is boiling, add the peeled shrimp and cook only until the shrimp turn pink and float. Do not overcook or they will become rubbery. Immediately drain and cover with ice, discarding the lemon and dill sprigs. When they are chilled, cut each shrimp in to halves or thirds.

Add the dressing to the pasta, shrimp, and vegetables. Fold gently until dressing is distributed throughout the salad. Chill at least four hours or overnight.

In a little bowl, whisk together mayonnaise, relish, sour cream, chopped dill, and celery seed to make the dressing. Season with salt and pepper to taste, keeping in mind that the pasta will soak up lots of salt.

Yield: 6 to 8 servings

Nutty Wild Rice With Sausages Stuffing

Cook Time: 30 minutes

Prep Time: twenty minutes

Total Time: 50 minutes

Ingredients:

one cup chopped walnuts
16 ounces bulk pork sausage, sage-flavored
two Tablespoons butter or margarine
one giant onion, diced
four giant celery ribs, diced
8 ounces fresh button mushrooms, cleaned & sliced
Salt to taste
Fresh ground black pepper to taste
two sprigs fresh thyme, leaves only, stems discarded
1-1/4 cups raw wild rice, cooked according to package directions
1-1/4 cups raw long-grain white rice, cooked according to package directions
1/2 cup dried cranberries

Preparation:

Place walnuts in a dry, heavy skillet over medium-low heat. Stir-fry three to five minutes until walnuts are toasted golden brown. Let icy.

Brown sausage in a giant, heavy skillet over high heat, stirring often to break it up. Remove sausage with a slotted spoon to a giant bowl.

Melt butter in the same skillet with the sausage drippings. Add onion, celery, mushrooms, salt, & pepper. Saute until tender. Remove from heat & stir in thyme. Let icy & add to the bowl with the sausage.

This makes 12 to 14 cups of stuffing, to stuff a 12 to 14-pound turkey. Do not stuff the turkey until you are prepared to put it in the oven. The stuffing may be made in advance & refrigerated. Bring stuffing to room temperature before adding to the bird.

Add toasted walnuts, wild rice, white rice, & cranberries to the sausage & vegetables. Toss well to mix.

Yield: 12 servings

Greenish Tomato Salsa

Prep Time: ten minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients:

12 ounces Mexican green tomatoes (tomatillos)
Water
1/2 small onion, chopped
one clove garlic, minced
one Tablespoon fine-chopped cilantro
one teaspoon minced Jalapeno chilies
1/4 teaspoon ground cumin
1/8 teaspoon sugar
Salt, to taste

Preparation:

Remove & discard husks from green tomatoes. Simmer in water to cover in large saucepan five to 8 minutes until tender. Icy & drain, reserving liquid.

Technique tomatoes, onions, garlic, cilantro, jalapeno chiles, cumin, & sugar in a food processor fitted with the metal blade, using on/off pulses, until very smooth, adding reserved liquid to make medium dipping consistency. Season with salt.

Goes great with Low-Fat White Chili.

Yield: about one cup

Cabbage Spaghetti

Cook Time: 25 minutes

Prep Time: five minutes

Total Time: 30 minutes

Ingredients:

three Tablespoons extra-virgin olive oil
two cloves garlic, lightly smashed
1/2 pound sweet Italian sausage, removed from its casing
1/2 medium head green or Savoy cabbage (about one pound), cored & thinly sliced
one Tablespoon tomato paste
1/2 cup water
one pound pasta or macaroni
Grated Parmigiano-Reggiano or pecorino or a combination

Preparation:

In a 2- to 3-quart saucepan or casserole, over medium-low heat, combine the oil & the garlic. Cook the garlic, pressing it in to the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.

Add the cabbage & mix well. Cook, uncovered, about three minutes, mixing occasionally. The cabbage ought to be wilted. (It will probably not be necessary to add salt or pepper because the sausage is well seasoned.)

Add the sausage, raise the heat slightly, &, with the fringe of a wooden spoon, break up the meat in to little pieces. This gets simpler as the meat cooks. Continue to cook & break up the meat until it begins to brown, in three or four minutes.

Cook the pasta until al dente in lots of boiling, salted water.

Dissolve the tomato paste in the water & add it to the cabbage. Mix well, cover, & cook gently for 15 minutes, until the cabbage is tender.

Toss the pasta with the sauce & serve immediately. Pass the grated cheese.

Yield: five to 6 servings

KFC Fried Chicken.. Original Recipe

Prep Time: 15 minutes

Cook Time: ten minutes

Total Time: 25 minutes

Ingredients:

one egg, beaten
one cup buttermilk
 3-pound chicken, cut in to 6 pieces
one cup all-purpose flour
one teaspoon ground oregano
one teaspoon chili powder
one teaspoon dried sage
one teaspoon dried basil
one teaspoon dried marjoram
one teaspoon pepper
two teaspoons salt
two Tablespoons paprika
one Tablespoon onion salt
one teaspoon garlic powder
two Tablespoons Accent (MSG seasoning)
one can lard (or 3-pound can Crisco), to cover chicken in fryer (see Secret Recipe Tips below)

Preparation:


Merge the egg & buttermilk in a immense bowl. Soak the chicken pieces in the mixture.

Add the flour to a separate bowl & fold in all the herbs & spices. Roll the chicken in the seasoned flour until covered.

Add the lard to a pressure fryer & heat to 365 F. Be definite to follow the manufacturer's directions for your pressure fryer.

Use a utensil to lower four pieces of the chicken in to the hot oil, & lock the lid in place. Be cautious not to burn yourself with the hot oil.


Permit to fry for 8 to ten minutes, until the chicken is golden brown & thoroughly cooked.

One time the pieces are cooked, release the pressure according to the manufacturer's directions & remove the chicken to paper towels or a metal rack to drain.

Repeat with the remaining two pieces of chicken.

Yield: 6 pieces

Rich Breakfast Sandwiches....

Ingredients:

two English Muffins
two pieces bacon
two sizable eggs
kosher salt and pepper to taste
two slices American cheese

Preparation:

Heat a medium skillet over medium-high heat. Add bacon, being cautious to step back, because the bacon might splatter. Cook until crisp, turning one time.

Split English muffins in half and toast.

Crack eggs in a medium bowl and whisk. Add salt and pepper. Pour eggs in to the pan on the stove and gently scramble, until eggs are set. Remove from heat.

Remove bacon to paper towels to drain. Keep pan on medium heat.

Place the bottom half of each English muffin on plates. Divide the egg mixture between the English muffin halves. Place a slice of cheese as well as a slice of bacon on top. Top with other English muffin half.

Nutty Chicken Biryiani

Prep Time: twenty minutes

Cook Time: 45 minutes

Total Time: one hour, five minutes

Ingredients:

one (3-pound) chicken, quartered
2-1/2 cups chicken stock
one green serrano (medium-hot) chile, seeded & chopped
three inches fresh ginger, peeled & sliced
two cinnamon sticks, crushed
1/2 teaspoon sea-salt flakes
two onions
6 Tablespoons ghee (clarified butter)
1-1/4 cups basmati rice
twenty green cardamom pods
6 whole cloves
1/4 cup blanched almonds
1/4 cup shelled pistachios, blanched & skinned
1/2 cup dried mango pieces, raisins or sultanas
one teaspoon coriander seeds, crushed
one teaspoon cumin seeds, crushed
four garlic cloves, chopped
one teaspoon saffron powder or two pinches saffron threads, crushed
Fresh cilantro leaves, chopped

Preparation:

Place chicken, stock, chile, ginger, cinnamon, & salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, & simmer 30 minutes or until tender. Remove chicken to a plate & set aside.

Pour cooking liquid in to a measuring cup & add water if necessary to make 2-1/2 cups.

Quarter onions, then separate in to petal-like layers. Add ghee to saucepan & heat until melted. Add onion & fry until golden. Remove with a slotted spoon & set aside on a little plate.

Add rice, cardamom pods, & cloves to pan; stir-fry two minutes or until rice is browned slightly.

Return chicken to pan; add almonds, pistachios, mango, coriander, cumin, & garlic. Sprinkle saffron in to mixture & cook two minutes.

Return stock & onions to pan, bring to a boil, reduce to a simmer, cover, & cook, undisturbed, 12 to 15 minutes. Rice ought to be tender & the liquid absorbed. Sprinkle cilantro on top.

Note: Though it is usual to remove the skin when cooking chicken in the Indian way, in the event you leave it on, the flavor will be richer & even more appetizing.

Yield: four servings

Potato Minced With Lobster Mixed Souce

Cook Time: 40 minutes

Prep Time: 25 minutes

Total Time: one hour, five minutes

Ingredients:

one cooked lobster, about one pound
6 medium potatoes, about 1-1/2 pounds
6 Tablespoons butter
one cup chopped green onion, white and green parts
Salt, pepper
1/2 cup cream, heated

Preparation:

Either buy a cooked lobster at a supermarket that offers cooking at no charge or boil the lobster in water to cover for ten minutes. Chilled. Peel potatoes and cut in quarters lengthwise. Place in a pan, cover with water and bring to a boil. Reduce heat to medium, partially cover and simmer for twenty minutes, or until soft. When done, remove from heat but do not drain.

Drain broth in a sieve set over a bowl. Discard shells. Return broth to pan. Boil until liquid is reduced by half. Measure out 1/2 cup. Freeze remaining broth to make use of later.

Meanwhile, with kitchen scissors, remove meat from claws and tail of lobster. Place whole lobster shell in a 3-quart saucepan. Add three cups of chilled water and bring to a boil. Cover and simmer ten minutes.

Dice lobster meat fine. In lobster pan (do not wash), melt butter over medium heat. Add lobster and green onions. Saute for three minutes to flavor the butter. Set aside.

Drain potatoes and return to pan. Shake over medium heat to evaporate any remaining water. Remove from heat. Add the 1/2 cup lobster broth, salt and pepper. Mash by hand with a potato masher until smooth. Add of the cream to produce a fluffy texture, mashing until smooth. Taste mashed potatoes and add more salt and pepper if necessary. Add the butter, lobster, and onions. Mix thoroughly.

Yield: 8 servings