Orange-Flavoured Chocolate Cream Cheese Bombe

Ingredients

• 2 eggs, separated
• 1/3 cup (80 mL) 35 % whipping cream
• 1/3 cup (80 mL) sugar
• 8 oz (250 g) Canadian Cream Cheese or
• Mascarpone Cheese, at room temperature
• 1/4 cup (60 mL) cocoa powder
• 1/4 cup (60 mL) strong coffee, cooled
• 3 tbsp (45 mL) your choice of orange liqueur (Grand Marnier, Cointreau, Triple sec, Grand Curaçao, etc.)
• 1 angel cake or
• sponge cake, sliced in half horizontally (use only one half) 

 Directions

In a bowl, beat egg whites with an electric beater until stiff peaks form. In another bowl, whip cream and add half of the sugar.
In a large bowl, beat egg yolks with an electric beater with remaining sugar for 2 to 3 minutes; the mixture should be thick and creamy. Beat in Canadian Cream Cheese or Mascarpone.
Dissolve cocoa in coffee and add to cheese mixture. Add orange liqueur. Fold in egg whites and whipped cream delicately with spatula.
For a mould, use a round-bottomed bowl the same diameter as the cake. Cover inside with plastic wrap. Pour Canadian Cheese mixture into mould. Place cake half on top and cover with plastic wrap. Freeze for at least 3 to 4 hours. Unmould when ready to serve.

Tips

Decorate bombe by sifting cocoa in mould before pouring in cheese mixture.
To unmould bombe easily, place bowl in hot water for 2 minutes, wipe dry, remove outer plastic wrap, pull gently on plastic wrap in mould to help remove bombe, then turn out onto a plate. Return bombe to freezer until ready to serve. Garnish unmoulded bombe with orange slices and chocolate sauce.
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.

Source: http://m.dairygoodness.ca

Chocolate Swirl Truffle Bars

Ingredients

• 1 cup (250 mL) pistachios or
• pecans, finely chopped
• 3/4 cup (180 mL) 35 % whipping cream
• 8 Squares (8 oz/250 g) bittersweet chocolate or
• semi-sweet chocolate, chopped
• 6 Squares (6 oz/180 g) white chocolate, chopped
• 1 tbsp (15 mL) butter

 

Directions

Preheat oven to 375 ºF (190 ºC). Line an 8-inch (20 cm) square baking pan with plastic wrap, leaving a 2-inch (5 cm) overhang.
Spread nuts in a thin layer on a baking sheet or pie plate; bake for about 5 min or until lightly toasted. Let cool completely.
In small saucepan, heat cream just until boiling. Pour 1/2 cup (125 mL) into a heatproof bowl with bittersweet chocolate and 1/4 cup (60 mL) into a separate heatproof bowl with white chocolate. Stir butter into white chocolate mixture. Stir both chocolates until melted and smooth. Let cool slightly.
Sprinkle nuts on bottom of lined pan; pour three-quarters of the dark chocolate mixture evenly over nuts. Refrigerate for about 5 min or until slightly firm. Drizzle white chocolate mixture over dark layer; dollop remaining dark chocolate on top. With tip of knife, swirl two layers slightly to give a marbled effect. Refrigerate until firm, about 2 hours. Remove from pan and cut into bars.

Tips

If chocolates do not melt completely when cream is added, place each bowl over a pan of hot, not boiling, water and stir until melted.

Source: http://m.dairygoodness.ca

Cranberry-Orange Cordials Recipe

Ingredients

• 1 can (14 ounces) whole-berry cranberry sauce
• 1 cinnamon stick (3 inches)
• 1 whole star anise
• 1/3 cup orange liqueur
• 3/4 cup plain Greek yogurt
• 2 ounces cream cheese, softened
• 2 tablespoons honey
• 6 small mint sprigs

Directions

1. In a small saucepan, combine the cranberry sauce, cinnamon stick and star anise. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir in liqueur. Set aside to cool; discard cinnamon stick and star anise.
2. In a small bowl, beat the yogurt, cream cheese and honey until blended. Divide among six shot or cordial glasses. Top with cooled cranberry mixture. Save any remaining sauce for another use. Garnish with mint sprigs. Yield: 6 servings.

To Make Ahead: Cranberry mixture can be made the day before serving. Cover and refrigerate. 

Originally published as Cranberry-Orange Cordials in Taste of Home Christmas Annual Annual 2012, p14 

 

Fruit 'n' Almond-Stuffed Brie Recipe

Ingredients

• 2/3 cup sliced almonds
• 1/3 cup chopped dried apricots
• 1/4 cup brandy
• 1 sheet frozen puff pastry, thawed
• 1 round (8 ounces) Brie cheese, rind removed
• 1 egg, lightly beaten
• RASPBERRY SAUCE:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 2 cups fresh or frozen raspberries

Directions

1. In a small saucepan with high sides, combine the almonds, apricots and brandy. Cook and stir over medium-low heat until liquid is almost evaporated. Remove from the heat; set aside.
2. On a lightly floured surface, roll puff pastry into an 11-in. x 9-in. rectangle. Cut cheese in half horizontally; place bottom half in the center of pastry. Spread with half of the almond mixture. Top with remaining cheese and almond mixture.
3. Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Brush with egg.
4. Bake at 375° for 30-35 minutes or until puffed and golden brown.
5. In a small saucepan, combine the sugar, cornstarch and water until smooth; add raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until slightly thickened. Strain and discard seeds. Transfer sauce to a small pitcher or bowl; serve with stuffed Brie and crackers. Yield: 8 servings. 

Originally published as Fruit 'n' Almond-Stuffed Brie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p101 
 

Triple-Cheese Cheesecake with Amaretti Crust

Ingredients

amaretti crust

1. 3 ounces amaretti cookies (about 20)
2. 2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed
3. Pinch of kosher salt
4. 5 tablespoons unsalted butter, melted

cheesecake

1. 1 teaspoon unflavored powdered gelatin
2. 3/4 cup chilled heavy cream
3. Two 8-ounce packages cream cheese, softened
4. 3/4 cup fresh ricotta cheese
5. 3/4 cup sugar
6. Pinch of kosher salt
7. 1/4 cup mascarpone cheese or sour cream
8. 1/4 cup fresh lemon juice

honeyed apricots

1. 3/4 cup honey
2. Three 3-inch rosemary sprigs
3. 6 ounces dried California apricots 

Directions

1. MAKE THE CRUST Preheat the oven to 350°. In a food processor, pulse the amaretti with the graham crackers and salt until finely ground. Transfer the crumbs to a small bowl and stir in the butter. Press the crumbs evenly over the bottom and halfway up the side of an 8-inch springform pan. Bake for about 10 minutes, until the crust is set. Cool on a rack.
2. MAKE THE CHEESECAKE In a microwave-safe dish, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened, about 10 minutes. Meanwhile, in a small bowl, beat the heavy cream until soft peaks form; refrigerate.
3. In a bowl, beat the cream cheese, ricotta, sugar and salt with an electric mixer at high speed until light and fluffy, about 5 minutes. Beat in the mascarpone and lemon juice.
4. Microwave the gelatin until melted, 5 seconds; scrape into the cream cheese mixture and beat until incorporated. Fold in the whipped cream. Pour the mixture into the cooled crust and smooth the surface. Refrigerate the cake until firm and set, 3 hours.
5. MAKE THE HONEYED APRICOTS In a medium saucepan, combine the honey with 3 cups of water and the rosemary. Bring to a boil and cook over moderately high heat, stirring occasionally, until the honey is dissolved. Add the apricots and simmer until tender, 10 minutes. With a slotted spoon, transfer the apricots to a bowl. Boil the rosemary syrup until thickened, 20 to 25 minutes. Strain the syrup over the apricots and let cool.
6. Unmold the cheesecake and serve with the honeyed apricots. 

Recipe from: http://www.foodandwine.com 

Curried Chicken with Mango Salad

Ingredients

• 1/2 cup(s) low-fat plain yogurt
• 2 tablespoon(s) mango chutney
• 2 teaspoon(s) garam masala (see Note) or curry powder, mild or hot
• 4 bone-in chicken thighs (1 3/4-2 pounds) , skin removed, trimmed of fat
• 1/2 teaspoon(s) kosher salt, divided
• 1 mango, diced
• 1/4 cup(s) finely diced red onion
• 2 tablespoon(s) finely chopped fresh mint
• 2 tablespoon(s) red-wine vinegar
• 2 teaspoon(s) brown sugar

 

---

Directions

1. Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
2. Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.
3. Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
4. Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.

Salmon Croquettes

INGREDIENTS

1/2 cup white wine
3 tbsp. Old Bay seasoning
1 tbsp. plus 1 tsp. kosher salt
1  1-lb. boneless salmon filet
1 1/2 cups dried bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
1 small yellow onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying

DIRECTIONS

1. Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)

2. Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.

3. Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.

4. Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties. 
Source: http://www.saveur.com

Easy Pineapple Upside-Down Cake

Ingredients
1 stick (1/2 cup) unsalted butter
1 tablespoon rum or 1 tsp rum extract
¼ teaspoon fleur del sel or kosher salt
1 cup packed brown sugar
1 (20 oz) can sliced pineapple, drained and juice reserved
Maraschino cherries
1 (18.25 oz) box yellow cake mix
½ cup sour cream
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla

Direction
Preheat oven to 350. In a small sauce pan melt the butter. Stir in the rum and pour into a 9 x 13 pan. Sprinkle salt & brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 1/4 cups. In a large bowl, combine cake mix, pineapple juice mixture, sour cream, oil, eggs, and vanilla. Beat on low until moistened, then beat on medium speed for two minutes, scraping sides of bowl occasionally. Pour batter over pineapple and cherries and smooth the top with a spatula.
Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cold (I prefer cold with a little whipped cream). Store covered in refrigerator.

Recipe source: adapted from Betty Crocker

Saffron turkey with cranberry stuffing

Ingredients

For the stuffing

• 50 g wild and long grain rice
• 6 good quality sausages, skinned
• 100 g cooked chestnuts, crumbled
• 4 tbsp dried cranberries, preferably Ocean Spray Craisins
• 1 small orange, finely grated rind
• 50 g fresh white breadcrumbs
• 25 g butter
• 1 large onion, roughly chopped
• 3 large fresh sage leaves, shredded

For the turkey

• 4.5 kg turkey, thawed if frozen and giblets removed
• 1 orange, quartered
• 2 sprigs fresh rosemary
• 25 g butter
• 1 pinches saffron strands
• 12 rashers smoked pancetta

Method

1. For the stuffing: Cook the rice according to the packet instructions, then drain, rinse under cold running water, drain and place in a large mixing bowl with the sausage meat, chestnuts, dried cranberries, orange rind and breadcrumbs.

2. Melt the butter in a small pan and sauté the onion and sage for 7-8 minutes over a low heat until softened but not coloured. Tip into the stuffing mixture and mix to combine. Season with salt and freshly ground black pepper.

3. For the turkey: Push the stuffing into the neck end of the bird pushing it well up between the two breasts and place in a large roasting tin. Push the quartered orange and rosemary into the cavity of the bird and using string, tie the legs together to give the turkey a good shape.

4. Weigh the turkey and calculate the cooking time at 18 minutes per 450g. It should work out to approximately 3 hours 30 minutes depending on the size of the bird.

5. Preheat the oven to 190C/170C fan/gas 5. Melt the butter in a small saucepan, add the saffron, remove from the heat and leave to stand for 5 minutes, stirring occasionally until the butter turns a rich yellow/orange colour. Brush the butter over the turkey and season with salt and freshly ground black pepper.

6. Arrange the pancetta over the turkey breast in a lattice pattern. Cover loosely with foil and roast for the calculated time, checking and basting with any meat juices every 45 minutes.

7. Check to see if the turkey is cooked by pushing a skewer into the thickest part of the thigh. If the juices run clear, cover the turkey and leave to rest for 20 minutes before carving. If the juices are pink, return to the oven and cook for a further 15 minutes before testing again in the same way. 

Recipe from: http://uktv.co.uk
 

Delicious Moussaka

Ingredients

• 2 large eggplant, thinly sliced
• Olive oil cooking spray
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 800g lamb mince
• 420g can crushed tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/3 cup grated pizza cheese
• Lemon wedges, to serve

White sauce

• 75g butter
• 1/3 cup plain flour
• 2 cups milk

Directions 

1. Step 1
   Spray eggplant with oil. Heat a large frying pan over medium-high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until browned. Transfer to a large plate.
2. Step 2
   Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add tomatoes, cinnamon and allspice. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce is thick and liquid has evaporated.
3. Step 3
   Meanwhile, make sauce Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
4. Step 4
   Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity ovenproof dish. Place one-third of the eggplant, slightly overlapping, over base of prepared dish. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread white sauce over eggplant. Sprinkle with cheese. Bake for 45 minutes or until golden. Stand 15 minutes. Serve with lemon wedges.

Super Food Ideas - May 2010 , Page 43
Recipe by Liz Macri 

 

Crab Cakes Recipe

By Jill Santopietro 

INGREDIENTS

For the aioli:

• 1 cup mayonnaise
• Finely grated zest of 1 medium lemon (or 1 teaspoon packed)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped cilantro
• 1 medium garlic clove, minced
• 1/8 teaspoon cayenne pepper
• Kosher salt
• Freshly ground black pepper

For the crab cakes:

• 1/3 cup finely diced celery
• 1 tablespoon minced fresh chives
• 1 tablespoon finely chopped cilantro
• 1 pound lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)
• Kosher salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 large eggs, lightly beaten
• 2 cups panko
• Vegetable oil, for frying
• 1 medium lemon, cut into wedges, for serving

 

Directions

For the aioli:

1. Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside.

For the crab cakes:

1. Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired.
2. Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter).
3. Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don’t worry; do your best to re-form them as you go.) First coat the cakes in flour, shaking off any excess. Next coat them with egg, and finally coat them with panko, placing each back on the baking sheet as it is dredged.
4. Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.
5. Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge.

Recipe From: Chow.com 

Sunday Gravy Spaghetti & Meatballs

Ingredients

3 tablespoons olive oil
4 garlic cloves (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning

MEATBALLS

1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
1/4 cup chopped fresh parsley
2 eggs, beaten
2 garlic cloves (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)

SAUSAGE

1 lb sweet Italian sausage links or 1 lb hot Italian sausage

Directions:

1 Heat oil in very large Dutch oven.
2 Add garlic and onions and saute until soft.
3 Add tomato paste and stir to combine.
4 Add crushed tomatoes and spices.
5 Stir bring to boil, lower heat to low--cover and simmer.
6 Meanwhile combine all meatball ingredients (except for flour and oil).
7 Form into balls about 2-1/2 inches in diameter.
8 Dredge meatballs in flour.
9 Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
10 Stir and bring sauce back to a simmer.
11 Cover.
12 Place sausage in pot and cover with water.
13 Bring to a boil and boil about 5 minutes to remove some of the fat.
14 Brown boiled sausage in skillet.
15 Place browned sausage in simmering sauce.
16 Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
17 Remove meatballs and sausage from pot and place on serving dish.
18 Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
19 This freezes very well!

Recipe from: http://www.food.com

Fudgy Ice Cream Cake

Ingredients

• Cooking spray
• 1/4 cup light corn syrup
• 1 3/4 cups heavy cream, divided
• 1/2 stick unsalted butter
• 2/3 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, plus more for serving
• Salt
• 3 pints vanilla ice cream
• 18 graham crackers
• 1 tablespoon confectioners' sugar
• Unsweetened cocoa powder

Dirctions

1. Step 1

   Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.

2. Step 2

   In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.

3. Step 3

   Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.

4. Step 4

   To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.

5. Step 5

   In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.

Source: Everyday Food, June 2012

 

Oven-Dried Tomatoes

Ingredients

2 pints cherry tomatoes, cut in half
3 tablespoons chopped basil
2 tablespoons chopped oregano
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and pepper

Directions:

1 Pre-heat the oven to 225° F.
2 Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
3 Spread them out on a parchment-lined cookie sheet and place in the oven.
4 Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.

Recipe from: http://www.food.com

Caramelized Baked Chicken

Ingredients

2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

Directions:

1 Preheat oven to 180 degrees Celsius.
2 Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
3 Pour over the chicken.
4 Bake in preheated oven for one hour, or until sauce is caramelized.
5 Could also use wings or pork ribs.

Recipe from: http://www.food.com

Honey & Ginger Chicken Breasts

Ingredients

4 large boneless skinless chicken breasts
2 tablespoons honey
1 -2 tablespoon Dijon mustard
4 tablespoons water
2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
2 -4 garlic cloves, peeled & crushed
salt, to taste
fresh ground black pepper, to taste
1/2-1 teaspoon cayenne pepper (optional)

Directions

1
Preheat the oven to 180C or 350°F.
2
Select a sturdy oven dish - preferably non-stick.
3
Place the chicken breasts into the baking dish.
4
Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
5
Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
6
Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
7
Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
8
Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
9
To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
10
Serve as before.

Recipe from: http://www.food.com

Scalloped Potatoes

Ingredients

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Directions

Directions:

1
In a small sauce pan, melt butter and blend in flour.
2
Let sit for a minute.
3
Add all of cold milk, stirring with a whisk.
4
Season with salt and cayenne.
5
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6
Reduce heat and stir in cheese.
7
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8
Pour half of cheese sauce over potatoes.
9
Repeat with second layer of potatoes and cheese sauce.
10
Sprinkle the remaining cheese on top.
11
Top with some paprika for color.
12
Bake uncovered for about 1 hour at 350°F.

Recipe from: http://southern.food.com

Vegetable Lasagna Roll-Ups

Ingredients

1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese

Directions:

1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.

Recipe from: http://www.food.com

Chicken Breasts with Spicy Honey Orange Glaze

Ingredients

1/4 cup honey
2 tablespoons frozen orange juice concentrate
1 teaspoon orange zest, grated
1 clove garlic, minced
1/2 teaspoon salt
1 1/4 teaspoons red pepper flakes, crushed
4 boneless skinless chicken breast halves
1 tablespoon margarine
1/2 teaspoon vegetable oil

Directions:

1 In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
2 Rinse chicken with cold water and pat dry. Season lightly with salt.
3 In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
4 Turn chicken, cook another 4 minutes until just cooked through.
5 Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
6 Serve chicken breasts with honey-orange glaze spooned over the top.

http://www.food.com

Easy Garlic Chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired

Directions:

1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Recipe from: www.food.com

Tortellini With Prosciutto and Peas

Ingredients

12 ounces cheese tortellini
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper 

Directions:

1 Cook tortellini according to package directions.
2 Melt butter in skillet and cook garlic for 1 minute.
3 Add Prosciutto and cook for 2 minutes.
4 Add heavy cream and bring to a simmer.
5 Add nutmeg and simmer until cream is thickened and reduced by half.
6 Stir in 1/4 cup Parmesan and peas.
7 Stir in reserved cooking liquid and tortellini and toss to coat.
8 Season to taste with salt and freshly ground black pepper.
9 Serve and enjoy!

Recipe from: www.food.com