Glazed and Spiced Matzo Stuffed Chicken Breasts

Ingredients:1 large onion, chopped fine
1 red bell pepper, chopped fine
6 tbsp Empire Kosher Rendered Chicken Fat, divided
2 garlic cloves, minced
4 cups Passover matzo farfel
1 bosc pear, diced
½ cup dried cherries
½ cup chopped pecans or pistachios
Salt and pepper
2 eggs
1 ½ cup Passover chicken broth, divided
6 Empire Kosher Boneless Skinless Chicken Breasts
½ tsp cayenne pepper
1 tsp cinnamon
¾ cup white wine
¼ cup water
1 tsp potato starch

Recipe Instructions:Stuffing1. Preheat oven to 425°F.
2. In a large skillet, sauté onion and pepper until golden brown in 3 tablespoons of the chicken fat, about 12 minutes.
3. Add garlic and stir, sauté another minute.
4. Rinse matzo farfel in a strainer under warm water until softened, about 1 minute.  Allow it to drain, squeezing out excess water.
5. Add the pears, cherries, nuts, salt and pepper to the skillet and stir.
6. Add farfel to the skillet.
7. In a separate bowl, whisk the eggs and 1 cup broth together.  Add to stuffing mixture in skillet.
8. Set aside 1 ½ cups of stuffing.
9. Oil a baking dish and fill with remaining stuffing.  Bake stuffing for 30 minutes until golden brown.
Chicken breasts (Must be prepared before glaze is made)
1. Split the chicken breasts open, horizontally, stopping about 1 inch from the narrow end.
2. Spread the pocket open and stuff the breast with 2 tablespoons of stuffing.
3. Sprinkle breasts with cayenne pepper, cinnamon, salt, and pepper.
4. Using the skillet again, heat remaining chicken fat on medium high.  Add the stuffed breasts and sear on one side about 5 minutes. 
5. Transfer chicken breasts to a shallow roasting pan, so that the uncooked side is on top.

Glaze1. Add wine to the skillet and deglaze the pan by boiling, scraping up brown bits (called fond, which is full of flavor!)
2. Stir in remaining ½ cup broth.
3. In a cup, add ¼ cup water and potato starch, stirring to dissolve. Add to skillet and cook.
4. Reduce heat, cooking until sauce thickens.
5. Strain sauce through a fine sieve. Allow sauce to sit until the fat rises to the top. 
6. Skim off fat and discard.  Taste sauce and adjust with salt and pepper.
7. Drizzle glaze over chicken breasts.
8. Roast at 425°F for 20 minutes until cooked through.

Honey Pecan Chicken

Ingredients:1 garlic clove, minced
1 shallot, minced
¼ cup pomegranate juice (all natural unsweetened cranberry juice is also good)
¼ cup honey
¼ cup chopped pecans
2 Empire Kosher Boneless Skinless Chicken Breasts
Salt, pepper to taste
¼ teaspoon cayenne pepper
1 tablespoon Pareve margarine or Empire Kosher Rendered Chicken Fat

Directiosn1. In a food processor, finely mince the garlic and shallots, adding pomegranate juice in a drizzle while processing. 
2. Add honey and half of the pecans; process briefly until smooth.
3. Sprinkle chicken breasts with salt, pepper and cayenne. 
4. Heat margarine at medium-high heat in a large 10-12” skillet or braising pan.
5. Brown chicken breasts on each side, then reduce heat to low.
6. Add the contents of the food processor to the skillet, stirring and scrapping any brown bits from the pan. 
7. Sprinkle the remaining half of the pecans over the chicken.  Bring the sauce to a simmer, reduce heat again to low, cover, and cook 10-12 minutes.

Source: http://www.empirekosher.com/recipe/honey-pecan-chicken

Hunan Orange Beef

ingredients

***Beef***
1/2 pound thick flank steak, weighed after trimming, cut into strips 2 1/2 inches by 1/4 inch
1/2 teaspoon baking soda
1 tablespoon egg white, lightly beaten
1/2 teaspoon Shao-Hsing rice wine or dry sherry
1 pinch freshly ground black pepper
1 tablespoon peanut oil
2 tablespoons cornstarch
***Sauce***
2 teaspoons dark soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon Chinese white rice vinegar or distilled vinegar
2 tablespoons chicken stock
1 pinch freshly ground white pepper
***Preparation***
3 1/2 cups peanut oil
5 small dried chiles
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 fresh Thai chile, minced
1 1/2 tablespoon fresh orange peel (1/2 by 1/8 inch pieces), most of pith removed
2 scallions, trimmed and cut into 2-inch sections
6 slices fresh orange

directions

Marinate the beef with baking soda in the refrigerator for 8 hours, or, preferably, overnight.

After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, peanut oil, and cornstarch, mixing with your hand each time an ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.

In a bowl, combine the sauce ingredients and set aside.

Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain.

Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.

Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds.

Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds.

Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices.

 
Source: http://www.cdkitchen.com/recipes/recs/445/Hunan-Orange-Beef109171.shtml

Chocolate-Peanut Butter Fudge Recipe

Ingredients

• 1 box(es) (18 oz) Triple Chocolate Decadence Brownies mix
• 1/2 cup(s) peanut butter chips
• 1/2 cup(s) dry roasted peanuts,  chopped
• Peanut Butter Filling
• 3/4 cup(s) creamy peanut butter
• 1 cup(s) marshmallow cream (such as Marshmallow Fluff or Creme)
• 3/4 stick(s) (6 Tbsp) unsalted butter,  softened
• 3/4 cup(s) confectioners’ sugar
• Chocolate Glaze
• 6 ounce(s) bittersweet baking chocolate,  coarsely chopped
• 5 tablespoon(s) unsalted butter
• 1 tablespoon(s) light corn syrup 

Directions

1. Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides. Coat foil with nonstick spray.
2. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts. Spread evenly in prepared pan.
3. Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on a wire rack.
4. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners' sugar and beat until blended. Spread evenly over brownie.
5. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over Filling. Refrigerate 1 hour until Filling is firm and Glaze sets.

Source: http://www.womansday.com/recipefinder/chocolate-peanut-butter-fudge-bars-121597
 

PEANUT BUTTER COOKIES Recipe

Ingredients
1 / 3 cup plain flour

1 / 4 tsp. baking soda

1 / 4 tsp. baking powder

Pinch of salt

2 tbsp. shortening

2 tbsp. peanut butter

1 tsp. Sweet 'n Low

1 egg, beaten

Directions
Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, butter, peanut butter and Sweet N Low). Add the beaten egg and mix well. Drop by tablespoon on greased cookie sheet. Bake at 350 degrees for 10 minutes.

Source: http://deliciousrecipestips.blogspot.com/2011/06/dessert-ideas-best-dessert-recipes.html

Chicken Lasagna Recipe

Ingredients

• 3 boneless, skinless chicken breasts
• 6 uncooked lasagna noodles
• 1 cube chicken boullion
• 1/4 C hot water
• 1 pkg cream cheese
• 2 C shredded mozarella cheese
• 1 jar spaghetti sauce

 Directions
Cook lasagna noodle in boiling water for 8-10 min.  Place chicken in saucepan with enough water to cover and boil.  Cook for 20 min.  Remove from saucepan and shred.  Preheat oven to 350 degrees.  Dissolve boullion in hot water.  Mix chicken with boullion, cream cheese and 1 C mozz cheese.  Spread 1/3 C spaghetti sauce, cover with chicken mix, top with 3 lasagna noodles, layer and bake for 45 min.  There won’t be any leftovers!

Source: http://neuffj.com/how-to-make-chicken-lasagna-2/

Tomato 'n' Beef Casserole With Polenta Crust

Ingredients

• 1 teaspoon salt
• 1 cup plain yellow cornmeal
• 1/2 teaspoon Montreal steak seasoning $
• 1 cup (4 oz.) shredded sharp Cheddar cheese, divided $
• 1 pound ground chuck $
• 1 cup chopped onion $
• 1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
• 1 tablespoon olive oil $
• 2 (14 1/2-oz.) cans petite diced tomatoes, drained $
• 1 (6-oz.) can tomato paste
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. 1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
2. 2. Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
3. 3. Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
4. 4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
5. Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.

Kathy Gizzi, Rotonda West, Florida, Southern Living
APRIL 2009

Pressure Cooker Braised Beef Recipe

Ingredients:

1 tbsp oil

750g (1 1/2 lb) boned beef topside, cut into 4 or 8 slices

2 onions, sliced

450ml (1 4/5 cups) water

2 tbsp red wine vinegar

1 tsp ground mixed spice (pumpkin pie spice)

1 tsp French (Dijon) mustard

1 tbsp tomato purée

1 tbsp cornflour (cornstarch)

salt and freshly-ground black pepper, to taste

Directiosn

First, heat the oil in the base of a pressure cookery. Add the beef slices and fry, turning frequently, until nicely browned on both sides. Remove from the pressure cooker with tongs and set aside to keep warm.

Second, add the onions to the oil remaining in the pan and fry for between 3 and 4 minutes, or until they are just beginning to brown. Add the water (but reserve 2 tbsp) then mix in the vinegar, mixed spice, mustard, tomato purée, salt and black pepper. Stir well to combine then return the beef to the pressure cookery.

Secure the lid on the pressure cooker and seal. Bring to full pressure over high heat then reduce the heat to stabilize the pressure. Cook for 15 minutes then take off the heat and put under a running cold tap to reduce the pressure quickly. 

Blend the cornflour (cornstarch) with the reserved water to form a smooth slurry. Stir this into the sauce in the pressure cooker and bring back to a boil. Cook, stirring frequently, until the sauce has thickened.

Finally, adjust the seasonings to taste, arrange the meat on a serving plate, pour over the sauce and serve.

 
Source: http://celtnet-recipes.blogspot.com/2013/02/pressure-cooker-braised-beef-recipe.html

FRIED MOZZARELLA PEPPERONI EGG ROLLS

Ingredients
12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

Directions

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.

Minty Lime Freeze

Ingredients

What You Need

1pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

1/2 cup  sugar, divided

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

1 Tbsp.  lime zest

1/4 cup  fresh lime juice

1 tub  (8 oz.) COOL WHIP LITE Whipped Topping, thawed

1 Tbsp.   chopped fresh mint

1-1/2 cups  finely crushed pretzels

6 Tbsp.  butter or margarine, melted

Directions

LINE 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
WHISK in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over gelatin mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.
FREEZE 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Special Extra

Add 1/2 tsp. rum extract with gelatin mix, zest and juice.

Food Facts

You will need 1 large or 2 small limes to get 1 Tbsp. zest and 1/4 cup juice. If you can't get enough juice from the limes, add enough bottled lime juice to get the desired measure.

Source: http://www.kraftrecipes.com/recipes/minty-lime-freeze-112669.aspx

Breakfast Vegan Frittata

Ingredients
• 2 shallots, minced
• 1/2 14-ounce package extra-firm tofu (not silken), drained well and coarsely crumbled
• Salt & fresh ground pepper
• 1 teaspoon dried oregano
• 2 small zucchini, grated

• 1 12-ounce package lite, extra-firm silken tofu
• 1/4 cup rice milk
• 3 tablespoons nutritional yeast
• 1 tablespoon & 1 teaspoon cornstarch
• 1 teaspoon tahini
• 1 teaspoon chopped garlic
• 1/4 cup finely shredded rice cheese, cheddar flavored
• 1 teaspoon salt
• Fresh ground black pepper

Directions

Spray a 9-inch non-stick pie pan with cooking spray.

Preheat oven to 400.

Heat a non-stick saute pan over medium heat and spray it with cooking spray. Add the shallots and cook, stirring, until they begin to soften but not brown, about 2 minutes. Add the crumbled tofu and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places, about 5 minutes. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.

While the zucchini cooks, blend all remaining ingredients well in a food processor. When the zucchini has softened, remove the pan from the heat and pour in the contents of the food processor over it. Quickly stir well and pour into the prepared pie pan. Bake for 25 to 30 minutes, or until center is set and top is not yet browned.

Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate.

Source: http://joannalovestocook.blogspot.com/2011/06/vegan-frittata.html

Beef and Eggplant Lasagna Recipe

Ingredients:

• 3 lasagna sheets (fresh homemade or dried, bought from supermarkets)
• 1, about 900 gm large eggplant (or 2 to 3 small)
• 620 gm beef mince
• 1 onion, diced
• 1 tsp minced garlic
• 2 cans Italian diced tomatoes, each 400 gm
• 1 Tbsp ketchup
• 1 tsp Worcestershire sauce
• ground nutmeg, to taste, optional
• 1/2 cup basil leaves, finely chopped
• Mozzarella cheese, to taste, grated
• raw sugar, to taste
• salt, to taste
• pepper, to taste

Marinade:

• 1 Tbsp light soy sauce
• 1/2 tsp sugar
• 2 tsp corn flour
• 1 egg
• pepper, to taste

Thickening:

• 2 tsp corn flour
• 2 Tbsp water

Method:

• Mix the beef with the marinade. Set aside. Preheat oven to 180C/356F.
• Heat oil in frying pan. Add onion and sauté over medium-high heat until translucent. Add the garlic and cook until fragrant.
• Add beef and cook until browned, stirring and mashing with a wooden spoon to separate any lumps.
• Pour in the two cans of diced tomatoes with juice. Stir in ketchup, Worcestershire sauce. Sprinkle ground nutmeg if desired. Bring it to a boil. Reduce heat to simmer until the sauce thickens, about 15 minutes, with occasional stirring. Season with sugar, salt and pepper. Remember to taste by yourself, adjust seasonings until satisfied. Add the thickening and cook to preferred consistency. Turn off the heat, stir in the basil leaves. Set aside.
• While cooking the sauce, rinse the eggplant and wipe dry with paper towels. Slice into about 1cm thickness. Brush oil and season with salt on both sides. Bake in the preheated oven, for about 10 minutes. Turn to another side, and bake for another 10 minutes. Set aside.
• Line eggplant slices on the bottom of two baking trays. Spoon about 1/6 of the beef sauce over the eggplant, topped with a lasagna sheet. Repeat layers for both trays, ending up with three layers each. Top with remaining sauce and cheese.
• Bake in the preheated 180C/356F oven, for about 20 minutes. Increase heat to 200C/395F, bake for another 8 to 10 minutes, or until cheese is golden. Serve hot. 

Read more: http://en.christinesrecipes.com/2011/04/beef-and-eggplant-lasagna.html#ixzz2r9P9s8rx

Coconut Chicken Tenders Recipe

Ingredients:
2 lbs of chicken tenders
1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores)
1 cup of shredded sweetened coconut
1 egg
1/2 can of condensed milk
1/2 cup of orange juice
salt and pepper to taste
Peanut Oil for frying
 

Directions
On a cookie sheet, season chicken with salt and pepper on both sides. Set aside.  In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your “wet” mixture is well incorporated.  In another bowl, mix coconut and panko crumbs.
Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2″ of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.
Set each coated chicken on a cookie cooling rack.
Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy!
Honey Marmalade Dipping Sauce Recipe:
1/2 cup of honey
1/2 of marmalade
Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.


by Alice Currah on June 30, 2009. Updated January 10, 2010
Source: http://savorysweetlife.com/2009/06/coconut-chicken-tenders-recipe/

Chicken Curry recipe

Ingredients

• 680g Manor Farm Chicken breast fillet, cut into cubes or 500-600g cooked chicken cut into strips or cubes
• 1 Red onion, sliced
• 2 cloves garlic, crushed
• 1 tsp grated root ginger
• 1 tsp turmeric
• 1 tbsp curry powder
• 400g tin tomatoes
• 200ml pint water or chicken stock
• 150ml coconut milk
• 2 tbsp mango chutney
• 2 tbsp coriander 

Directions
First, Heat 1 tbsp oil on heavy bottomed sauce pan, and add the chicken cubes, red onion, garlic, ginger, curry powder, chilli powder and turmeric, cook for 10 minutes over a medium heat.
(if using cooked chicken do not add at this point)
Then, add tomatoes and water/stock and simmer for 20 minutes.

Stir in the cooked chicken (where appropriate) coconut milk, mango chutney and coriander. Bring to the boil and simmer for 5 minutes.

Serve with rice and Naan bread.

Source: http://www.chicken.ie/chicken-dinners/chicken-curry.266.html

Ground Beef 'n' Biscuits Recipe

Ingredients

• 1-1/2 pounds ground beef
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 2 cans (8 ounces each) tomato sauce
• 1 package (10 ounces) frozen peas
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 cup (4 ounces) shredded cheddar cheese

 

Directions

1. In a large skillet, cook the beef, celery and onion over medium heat, until meat is no longer pink; drain. Stir in the flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes.
2. Transfer to a greased 13-in. x 9-in. baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese.
3. Bake, uncovered, at 350° for 20 minutes or until biscuits are golden brown and cheese is melted. Yield: 6 servings.

Originally published as Ground Beef 'n' Biscuits in Quick Cooking September/October 1999, p59

 
Source: http://www.tasteofhome.com/recipes/ground-beef--n--biscuits

Ice Cream Sandwich Dessert Recipe

Ingredients

• 17 miniature ice cream sandwiches, divided
• 1 jar (12 ounces) caramel ice cream topping
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1/4 cup chocolate syrup
• 2 Symphony candy bars with almonds and toffee (4-1/4 ounces each), chopped

 

Directions 

    First, Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings. 

Originally published as Ice Cream Sandwich Dessert in Taste of Home August/September 2005, p 45

Veal Stuffed Jumbo Shells with Mushroom Bechamel

Ingredients
Stuffed Shells:

24 jumbo shells, about 1/2 pound
1 tablespoons olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 1/2 pounds ground veal
1/2 pound ground pork
2 teaspoons finely chopped marjoram leaves
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1/4 cup heavy cream
1 large egg

Mushroom Bechamel:

4 tablespoons unsalted butter
1 pound button mushrooms, cleaned and thinly sliced
1 teaspoon fresh thyme leaves
1/2 cup small diced onion
2 teaspoons minced garlic
4 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
1/8 teaspoon fresh grated nutmeg
Freshly grated Parmesan

Directions

Set a large, 4 to 6-quart stockpot filled with water over high heat and bring to a boil. Season with salt and add the dried shells to the pot. Cook the pasta until pliable but not al dente, about 8 minutes. Remove the shells from the water and lay out on a sheet pan to cool. Be sure to lay each shell directly on the sheet pan without touching any of the other shells so that they will not stick.

While the shells cool, make the shell stuffing. Set an 8-inch saute pan over medium heat and add the olive oil to the pan. Once the oil is hot, add the onions and garlic to the pan. Cook until the onions until softened, about 3 minutes. Remove from the heat and set aside to cool. In a medium bowl, combine the ground veal, pork, marjoram, kosher salt, black pepper and the cooled onions. In a separate, smaller bowl, combine the cream and egg and whisk to combine. Add the cream and egg mixture to the veal mixture and mix until thoroughly blended without over-mixing.

When the shells have completely cooled, place 2 tablespoons of the stuffing into each of the 24 shells, and place the open-end down in a 9 by 13 by 2-inch casserole dish. When completed, wrap the casserole with plastic wrap and set aside in the refrigerator as you prepare the bechamel.

Preheat the oven to 350 degrees F.

Set a 1-quart saucepan over medium-high heat and add the butter. Once melted, add the mushrooms and thyme leaves to the pan and cook, stirring often, until most of the liquid has evaporated, about 5 minutes. Add the onions and garlic to the pan and cook for 3 to 4 minutes, stirring occasionally. Sprinkle the flour into the pan, stir to combine, and cook the roux, stirring, for 2 minutes. Whisk the milk into the saucepan. Season the bechamel with the salt, pepper and nutmeg and stir to combine. Bring the bechamel to a boil, reduce the heat to a simmer, and cook, stirring frequently with a wooden spoon, until sauce is thick and smooth and any floury taste is gone, about 5 minutes.

Remove the shells from the refrigerator, discard the plastic wrap, and pour the bechamel over top the shells. Sprinkle the parmesan cheese over all and place the casserole in the oven. Bake the shells until the bechamel is bubbling and the top is golden brown, about 30 minutes. Be sure to rotate the casserole after 15 minutes to ensure even browning. Remove from the oven and allow to rest of 5 to 10 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/veal-stuffed-jumbo-shells-with-mushroom-bechamel-recipe/index.html?oc=linkback

Cheese Burger Pie

Ingredients

• 1 pound lean ground beef, Cook and drain your hamburger.
• 1/2 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano leaves, crushed
• 1/4 teaspoon pepper
• 1/2 cup ketchup
• 1/2 cup chopped sweet onion
• 1 small can (6 ounces) sliced black olives, drained
• 1 1/2 cups shredded Monterrey Jack cheese
• 2 tablespoons finely chopped fresh parsley

Directions
     First, combine the ground beef, milk, egg, garlic and seasoning in a bowl; blend well. Press the beef mixture evenly on the bottom and up sides of a 9-inch pie plate with a uncooked crust in it. Layer with the ketchup, chopped onion, olives, and cheese. Bake in a preheated 400° oven for 30 to 35 minutes. Sprinkle with the parsley and cut into wedges and serve the cheeseburger pie hot.
http://hubpages.com/hub/Ground_Beef_Recipes
Source: http://hubpages.com/hub/Ground_Beef_Recipes

Molten Lava Cake

Ingredients

• 1 stick unsalted butter
• 6 ounces bittersweet chocolates
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• pinch of salt
• 2 tbs all-purpose flour

Directions

Preheat oven to 450 degrees F. Butter and lightly flour four 6 ounce ramekins, set on a baking sheet. Melt the butter with chocolate in a double boiler over simmering water. In a medium bowl beat egg,
egg yolk, sugar and salt until thickened and pale. Whisk the melted chocolate until smooth and quickly fold into the egg mixture along with flour. Spoon the batter into prepared ramekins and bake for 12 minutes. ( For me it took only 9 minutes) or until the sides of the cakes are firm but centers are soft. Let the cakes  cool in the ramekins for 1 min, then cover each with inverted plate. Carefully turn each one over, let stand for few seconds, then unmold. Serve hot 
Source: http://www.reciperoll.com

Harvest Dessert Recipe

Ingredients

• 1 envelope unflavored gelatin
• 2/3 cup milk
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon each ground ginger, cinnamon and nutmeg
• 4 egg yolks
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 30 chocolate wafers
• 45 pieces candy corn
• 1/3 cup vanilla frosting
• 10 drops yellow food coloring

Directions

1. In a heavy saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Add the pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into egg yolks; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer (mixture will be thick). Remove from the heat. Cover surface with waxed paper; refrigerate without stirring until cooled. Fold in half of whipped topping.
3. Arrange half of the wafers in a greased 13-in. x 9-in. dish. Top with half of the pumpkin mixture; repeat. Spread with remaining whipped topping. Refrigerate for 3 hours or until set.
4. Score dessert into 15 pieces; arrange candy corn in groups of three. Combine frosting and food coloring; place in a small resealable plastic bag. Insert a #5 round pastry tip; pipe on each piece. Cut dessert along scored lines. Yield: 15 servings. 

Source: http://www.tasteofhome.com
 

Zebra Cake Recipe

INGREDIENTS
4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed (A word of caution: Sometimes I use Hershey’s natural unsweetened cocoa, but since it is BITTER it takes away from the sweetness of the cake, so it may not be your best choice if you want a sweeter cake. Also Remember! Dark zebra patterns won’t stand out with light cocoa powder)
You’ll also need:mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.

Directions
1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated.  (DO NOT OVERBEAT to prevent air pockets from forming in the batter.
This is the consistency of the batter: neither very thick not too loose. If the mixture is too thin, add a little more flour. 4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
5. Preheat the oven to 350F (180C).
6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).
7. The most important part is assembling the cake batter in a baking pan. This is what you do.Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture.It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.
8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.

Source: http://www.azcookbook.com