BC: All Done Like Dinner!
FC: Good Eats!! like for real!!!
1: It’s hard to believe these chocolate chip cookies are low fat. By using half the normal amount of butter, and substituting an egg white for a whole egg, these make a wonderful and almost guilt-free indulgence. The chocolate flavor is enhanced by using cocoa powder as well as the chocolate chips. And by using mini chocolate chips, we’re making a smaller quantity go a long way. INGREDIENTS: 1/4 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 1 egg white 1 tsp vanilla extract 1 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cup cocoa powder 1/3 cup miniature chocolate chips PREPARATION:Preheat oven to 375 degrees.In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended. | Chocolate chip cookies
2: Ingredients: 1/2 pound ground pork 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 2 cups peanut oil for frying 1 tablespoon all-purpose flour 1 tablespoon water 1 cup shredded cabbage 1 ounce shredded carrots 4 (7 inch square) egg roll wrappers 1 tablespoon sesame seeds | Directions: You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (8). 1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. 2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, | Egg Rolls
3: combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together | 3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. 4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired
4: Apple Crisp 4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup Gold Medal® all-purpose flour 1/2 cup quick-cooking or old-fashioned oats 1/3 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Cream or Ice cream, if desired Heat oven to 375F. Grease bottom and sides of 8-inch square pan with shortening. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
5: Brownies 1 cup sugar 3/4 cup Flour 3 tbsp. cocoa 3/4 tsp. Salt 1/2 tsp. baking Powder 1/2 cup Oil 2 eggs 1tbsp. Light corn syrup 1. combine sugar flour cocoa salt and baking powder 2. Combine oil eggs corn syrup and vanilla 3. add oil mixture to dry ingredients 4. Spread in a 8X8" greased pan 5. Bake 350 F for 15-20 minutes or until a toothpick comes out clean Substitutuions: 1. 4 eggs whites instead of 2 whole eggs 2.1/4 cup oil, 1/4 applesauce instead of 1/2 cup oil. 3. 1/2 cup applesauce instead of oil 4. 1/2 cup applesauce instead of oil 4 egg whites 5.1/2 cup baking substitute instead of oil
6: Ingredients 1/2 cup prepared salsa 2 tablespoons reduced-fat sour cream 1/2 teaspoon canola oil 1 small onion, chopped 2 cloves garlic, minced 8 ounces lean ground beef or turkey 1 large plum tomato, diced 1/2 cup canned kidney beans, rinsed (see Tips for Two) 1 teaspoon ground cumin 1 teaspoon chili powder 1/8 teaspoon salt, or to taste 2 tablespoons chopped fresh cilantro 4 cups shredded romaine lettuce 1/4 cup shredded sharp Cheddar cheese | Taco Salad
7: Preparation 1.Combine salsa and sour cream in a large bowl. 2.Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture. 3.Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese. Nutrition Per serving : 343 Calories; 13 g Fat; 5 g Sat; 3 g Mono; 81 mg Cholesterol; 26 g Carbohydrates; 32 g Protein; 8 g Fiber; 851 mg Sodium; 737 mg Potassium Exchanges: 1 starch, 2 vegetable, 4 lean meat Tips & Notes Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip. Ingredients
8: 3/4 pound boneless beef steak (sirloin or other tender cut) 2 teaspoons soy sauce 2 teaspoons dry sherry 1 teaspoon cornstarch 2 packages Ramen noodles (chicken flavor) 4 cups boiling water 3 cups broccoli flowerets 1 1/2 tablespoons peanut oil for stir-frying 3 tablespoons oyster sauce 2 teaspoons cornstarch dissolved in 2 tsp water Preparation: Slice beef into thin slices, about 2 inches long. Place in a bowl and stir in soy sauce, sherry, and cornstarch. Break ramen noodle blocks into 6 pieces each. Place in a bowl, sprinkle with contents of seasoning packets and cover with 4 cups of boiling water. Stir and let soak. Steam broccoli in the microwave until barely tender, about 2 minutes. | beif lo mein
9: Heat oil in a large skillet or wok. When very hot, stir-fry beef until no longer pink. Toss in broccoli and stir. Pour 2/3 cup of the broth from the soaking noodles into a measuring cup. Add the oyster sauce to the measuring cup and stir. Drain the noodles, discarding the remaining broth. Add the broth and oyster sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch mixture and cook until thickened. Add the drained noodles and stir and cook until evenly coated and heated through. Serve immediately.
10: Ingredients: 3/4 pound rotini, cooked according to pkg 2 tablespoons butter 2 skinless boneless chicken breast halves, sliced 1/2" thick 3 cloves garlic, minced 1 bunch green onion, chopped 2 tablespoons Cajun seasoning, or to taste 1 teaspoon freshly ground black pepper 1 teaspoon ground red pepper (cayenne) 8 ounces heavy cream 1 green bell pepper, julienned 1 red bell pepper, julienned 8 ounces fresh mushrooms, quartered 1/2 cup parmesan cheese, grated | Cajun Chicken pasta
11: Preparation: Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately. Shared on our forum by Janet
12: Caesar salad | | 2 Chicken breast halves 2 t. oil 1/2 head romaine lettuce 1/2 c. shredded parmesan cheese 4 slices thick bread 2-3 T. butter Garlic seasoning Ceasar dressing | Directions: Slice the chicken and season. Fry chicken in oil until completely cooked. Dice bread and place into a frying pan with butter. Season with garlic, cook until toasty. Shred the lettuce into a bowl. Toss in the cheese. Mix together and serve with dressing.
13: 10: Baked Apple Pancake | 3 large apples, peeled and cored 1/2 c. milk 1 egg 2 T. oil 1/2 t. Vanilla 1 c. flour 5 T. powdered sugar 3/4 t. baking powder 1/4 t. salt 3 T. butter 1/4 t. cinnamon 11: Directions: 1. Place rack in center of oven and preheat to 425 2. beat milk, egg, oil, and vanilla until well blended. Stir in flour, sugar, baking powder, and salt. 3.melt butter, add apples, sugar, and cinnamon. Cook until apples are browned. 4. Spread apple slices in a skillet and pour over hot apples. 5. Bake for 13-15 minutes. 6. Remove from pan and serve with powdered sugar or maple syrup. | Baked Apple Pancake
14: Easy Pizza Dough 21/2 C flour 1 Pkg. Dry Yeast 2 tablespoons Vegetable oil Preheat to 450 Dissolve yeast in warm watcher stir until dissolved Add other ingredients Roll dough to pan Toppings: Spread 1/2 jar pizza sauce on dough Top with pepperoni, cheese and whatever else Bake at 450 for 25 minutes
15: 7: 1 stick butter 3/4 c. brown sugar 1/2 c. flaked coconut 1/2 c. M&M's 1 c. oatmeal 1/4 tsp. salt 3/4 c. peanut butter 1 c. flour 1/2 c. chocolate chips 1/4 c. white sugar 1 egg 1/2 tsp. vanilla 1/2 tsp. baking soda | Cream sugar and butter. Add eggs, peanut butter and vanilla. Stir in dry ingredients, then add other ingredients. Bake 12 minutes at 350 degrees
16: Italian Frittata | 1/4 lb mushrooms 2 green onions 1 1/2 T. margarine 6 eggs 3 T. parsley 1/2 t. basil 1/4 c. Parmesan cheese Directions: Sauté mushrooms and onions in margarine over medium heat. Preheat broiler. Beat eggs in medium bowl. Add parsley, basil, salt, and pepper, and half the cheese to the eggs. Pour egg mixture over vegetables. Cook until edges are lightly browned. Sprinkle with remaining cheese. Broil until top is golden brown. Cut into wedges and serve hot.
17: Poached Chicken Breast | 6 boneless chicken breasts As needed salt and pepper 1 oz. butter 1 1/4 qt. chicken stock 1 bay leaf 1 t. Italian blend seasoning Roux: 1 oz. butter 1 oz. flour 4 oz. heavy cream Directions: Season chicken with salt and pepper. Place chicken in pan with butter. Add stock, bay leaf, and Italian seasoning. Bring to a boil and reduce to a simmer. Turn chicken once, until done. Combine butter and flour. Slowly add to the liquid until desired consistency is reached. Add cream. Strain sauce and return to pan. Add to .
18: Monster Cookies 1 c. butter 1 1/2 c. brown sugar 1 c. flaked coconut 1 c. M&M's 1/2 t. salt 1 1/2 c. peanut butter 1 c. chocolate chips 1/2 c. white sugar 2 eggs 1 t. vanilla 1 t. baking soda 2 c. oatmeal 2 c. flour | Directions: Cream sugar and butter. Add eggs, peanut butter and vanilla. Stir in dry ingredients, then add other ingredients. Bake 12 minutes at 350 degrees.
19: Almond Cookies | 1 c. butter 1 c. sugar 1 t. almond extract 1 egg 2 1/2 c. flour 1 t. baking soda 1 t. salt Directions: Cream butter and sugar. Add egg and almond extract. Mix dry ingredients and add to creamed mixture. Shape into 1 inch balls and bake at 350 degrees.
20: Cheddar Biscuits 2 1/2 c. bisquick 3/4 c. whole milk 4 T. butter 1/4 t. garlic powder 1 c. grated cheddar cheese Preheat oven to 400. Combine bisquick with butter. Add cheddar cheese, milk, and garlic. Drop 1/4 c. portions of dough onto a cookie sheet. Bake for 15 minutes.
21: 1 c. butter 5 1/2 tbsp. sugar 3/4 c. cornstarch 1 c. flour 1 tsp. lemon extract Preheat oven to 350F. Cream together butter and sugar until light; add lemon extract, cornstarch and flour. Form into small balls, about 3/4 inch or the size of a nickel. Bake for 20 minutes or until firm. Frost with an icing made by mixing powdered sugar with a few drops lemon juice until drizzling consistency. | Lemon Cookies
22: Egg Foo Yung | Ingredients: 1/2 cup fresh bean sprouts 4 fresh mushrooms, diced 1/2 lb shrimp 2 to 4 tbsp. oil 3 eggs | Sauce 3/4 cup chicken broth 1 tbsp. soy sauce 1/2 tsp salt 1 tbsp cornstarch dissolved in water.
23: Egg Drop Soup | Ingredients: 6 cups chicken broth 4 oz spinach 1 green onion 2 eggs 1 tsp salt 2 tbsp cornstarch dissolved in water | Directions: 1. Wash and separate spinach leaves 2.Beat eggs 3. Bring chicken stock to boil add salt and spinach 4.Add cornstarch paste 5. Slowly add eggs stir gently in one direction so threads form 6. Pour soup into warm bowl. Garnish with chopped green onion.
24: Directions Continued... 6. Place bean sprouts shrimp mushrooms eggs oil stock soy sauce salt and cornstarch mixture within reach 7 . Set wok over high heat add oil add shrimp and stir fry 8. Beat eggs well add shrimp, bean sprouts, and mushrooms. Set wok over high heat. | Directions: 1. Bring broth to boil 2. Add soy sauces salt and cornstarch mixture 3. Reduce heat and cook for 2 minutes until sauce is thick 4. Rinse fresh bean sprouts 5. Rinse shrimp under cold water
25: Ingredients 1 cup long grain white rice 1 tablespoon vegetable oil 1 1/2 cups chicken broth 1/2 onion, finely chopped 1/2 green bell pepper, finely chopped 1 fresh jalapeno pepper, chopped 1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste 1/2 teaspoon ground cumin 1/2 cup chopped fresh cilantro 1 clove garlic, halved Directions 1.In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. | Mexican Rice
26: Empanadas | Ingredients 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 6 tablespoons water 2 1/2 cups peeled, cored and sliced apples 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 yellow onion 1 green bell pepper 1 tablespoon olive oil 8 ounces tomato paste 1/2 cup water 1 tablespoon distilled white vinegar 1 pound lean steak, cut into 1 inch cubes
27: Directions 1.To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles. 2.To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing. 3.To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce. 4.Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.
28: Mexican Wedding Cakes | Ingredients 1 cup butter. softened 3/4 cup confectioners sugar 2 tsp. vanilla 2 cups flour 1 cup chopped walnuts powdered sugar | Directions 1. In a large bowl, cream butter and powdered sugar. Stir in vanilla and a tbsp. of water 2. In another bowl, mix flour and nuts together add to butter mixture. 3.Shape into small balls 4. place on ungreased cookie sheet 5. baked in 300 degree oven for 20 inutes 6. Roll in sugar
29: Quesidilla | Fry tortilla in oil until somewhat crisp. Then add cheese, cumin, and chicken. put in oven for 5 minutes let cheese melt and enjoy
30: Monkey Bread | Ingredients: 4 cans refrigerated biscuits 1 cup packed brown sugar 1 1/2 sticks butter (3/4 cup) 1/2 cup white sugar 2 Tablespoons cinnamon 1/2 cup raisins (these are optional, it's great with or without them)
31: Directions: 1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan. 2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. 3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering. 4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. 5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
32: Bread Sticks | Ingredients 2 packs (5 tsp dry) yeast shopping list 1 tbs sugar shopping list 2 tsp salt shopping list 1/4 cup olive oil shopping list 1 1/2 cups warm water (do not exceed 110 degrees) shopping list 3 or 3 1/2 cups all-purpose flour shopping list course salt, sesame seeds, poppy seeds or whatever shopping list How to make it
33: Dissolve yeast and sugar in warm water and let proof until bubbly. Add olive oil and salt and add flour a cup at a time. If using mixer or food processer, dough should pull away from side of bowl. Add flour until this happens. If kneading by hand, add flour until you have an elastic and kneadable dough. Knead until you can take a golf ball size piece and stretch it without tearing. Place dough on lightly floured board, cover and let sit for five minutes Roll into a log about 20 or 22 inches long. Cut log into 20 pieces Let rest 3 or 4 minutes Grease baking sheet Roll each piece into a bread stick as long as your baking sheet, or any size you want. These will be like fat pencils. Roll each piece in your choice of course salt, sesame or poppy seeds Place each pencil on greased baking sheet Let sit for 10-15-or up to 20 minutes until they just begin to rise. This will depend on heat and humidity. Higher heat and humidity will rise faster. Do not let them overrise, rember there will be some oven bounce. Bake at 325 for about 15-20 minutes (depending on size) Bake until nicely browned and crisp. Keeps several days stored in airtight container.
34: Italian Wedding Soup | Ingredients 1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot
35: Directions 1.In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. 2.In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
36: Fettuccine | 1/2 C butter 1 C heavy cream 1/2 C Parmesan Cheese 1/8 tsp. nutmeg 8 oz fettuccine noodles
37: 1. Melt butter on moderate heat in large fry pan. 2. Add cream and stir constantly 3. Add cheese and nutmeg and continue to stir 4. Drain noodles when they have cooked to al dente, and toss sauce with noodles. 5. Parmesan cheese may be sprinkled on top. You may also serve with sauteed chicken and vegetables
38: Spaghetti Sauce | 1 lb. ground beef 1/2 of a diced green bell pepper 1/2 of a diced yellow onion 1 tablespoon chopped fresh garlic 2 tablespoons olive oil 1 teaspoon honey 1 tablespoon Italian seasoning 1/4 cup brown sugar 6 oz. can Contadina tomato paste 2 cans of 15 oz. Contadina tomato sauce 1 cup diced mushrooms 6 oz. water | 1 lb. ground beef 1/2 of a diced green bell pepper 1/2 of a diced yellow onion 1 tablespoon chopped fresh garlic 2 tablespoons olive oil 1 teaspoon honey 1 tablespoon Italian seasoning 1/4 cup brown sugar 6 oz. can Contadina tomato paste 2 cans of 15 oz. Contadina tomato sauce 1 cup diced mushrooms 6 oz. water
39: Brown ground beef in large sauce pan and strain. Mix ground beef and all the ingredients except the tomato paste, tomato sauce and water back into large sauce pan. Cook on stove with medium heat for about 7 to 10 minutes, until chopped onions have a clear color. Add tomato paste and tomato sauce with 6 oz. of water. Stir on high heat until sauce boils. Turn heat down to a very low simmer and cover. Simmer for 1 hour. Serve with any kind of pasta. Makes enough sauce for 2 lb. Of pasta. Pour half of the sauce in the cooked pasta. Use other half to put on top of each serving of pasta. Cooks Note: Add a pinch of hot red pepper flakes, if desired. A little red wine, red wine vinegar, or balsamic vinegar can add a hint of tartness and an extra layer of flavor. Season to taste with salt and pepper; serve pasta with freshly grated Parmesan or Romano cheese.
40: Penne Senese | Ingredients 1 lb penne pasta, cooked according to package directions 2 Tbsp butter cup extra virgin olive oil cup yellow onions, chopped 3 cloves garlic, chopped lb mushroom, sliced 6 Italian sausage links, casing removed cup + 2 Tbsp white wine 2 Tbsp all-purpose flour 1 quart heavy cream lb prosciutto ham, chopped 1 Tbsp fresh sage (or 1 tsp dry) 1 Tbsp fresh parsley (or 1 tsp dry) lb grated Parmesan cheese 1 tsp garlic pepper (optional) Salt to taste
41: 1.HEAT pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage. 2.ADD white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency. 3.ADD cooked, drained pasta to pan with sauce. Toss well. 4.TRANSFER to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.
42: Tomato-Cheese Bruschetta 1 loaf crusty Italian bread, cut diagonally into serving slices 1/2 cup olive oil 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained 1/2 cup chopped sweet onion 2 tablespoons chopped fresh basil leaves 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 cups shredded part-skim mozzarella cheese
43: Directions 1.Preheat oven to 400 degrees F. Brush both sides of each bread slice with oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown. 2.Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided portions onto each slice of toast. Sprinkle with cheese. 3.Bake 3 minutes, or until cheese is melted.
44: Ingredients 4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced 1 green onion, minced 1 1/2 cups heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese | Cajun Chicken Pasta
45: Directions 1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
46: Ingredients: 4 1/3 cups all purpose flour 1-1/2 cups sugar 1-1/4 cups unsalted butter 2 egg yolks 1 egg 1/2 tsp. double acting baking powder 1/4 tsp. salt 1/4 tsp. vanilla extract powdered sugar | Ingredients: 4 1/3 cups all purpose flour 1-1/2 cups sugar 1-1/4 cups unsalted butter 2 egg yolks 1 egg 1/2 tsp. double acting baking powder 1/4 tsp. salt 1/4 tsp. vanilla extract powdered sugar | Santa Lucia cookies
47: Instructions: 1. In a large bowl mix the flour, sugar, salt and baking powder. 2. Cut the butter into pieces and add it to the flour and mix it into the flour. It is better if the butter is at room temperature. I just use a big fork to mix it. 3. Once the butter is been reduced to small pieces in the flour add the egg, two egg yolks and the vanilla. Mix it together until it the dough holds together. 4. Wrap it in plastic wrap and put it in the refrigerate for one hour. 5. Roll out the dough on a well floured work area to a thickness of about 1/4 inch. 6. Cut the the dough with your favorite cookie cutters and lay them on cookie sheets greased with butter or use oven paper to avoid the butter. Of course you can cut them in rectangular shapes if you prefer. 7. Bake in a preheated oven at 325 for 20 minutes or until they start to turn slightly golden in color. 8. Once they’ve cooled dust them with powdered sugar and serve.
48: Ingredients 1 1/2 cups ricotta cheese 2 eggs 1 teaspoon vanilla extract 1/2 cup white sugar 1 1/2 cups milk 2 tablespoons cornstarch 1 recipe pastry for a 9 inch single crust pie 1/2 teaspoon ground cinnamon Directions 1.Dissolve cornstarch in 1/2 cup milk. 2.Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell. 3.Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool. | Ricotta Cheese Pie
50: Ingredients 4 (6-ounce) skinless, boneless chicken breast halves 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup Italian-seasoned breadcrumbs Cooking spray 1/2 cup fat-free, less-sodium chicken broth 1/4 cup dry white wine 4 teaspoons capers 1 tablespoon butter | Chicken Scallopini
51: Preparation Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.