Chicken Piccata
Chicken Pomodoro
Japanese Style Pork Cutlet
Herb Roasted Lamb
Roasted Lamb with White Beans
Chardonnay Sauce
Horseradish Mashed Potatoes
Basic Pizza Dough
Authentic Neapolitan Pizza Dough
Margherita PIzza
BBQ Chicken Pizza
Potato-Sausage PIzza
Mesclun Pizza
Pizza with Chicken and Roasted Red Pepper Cream Sauce
Chicken With Preserved Lemons, Olives and SPices
Cous Cous Dumplings
Angel Hair Pasta with Preserved Lemons and Broccoli
Pasta with Preserved Lemons, Scallops and Bacon
Lentil Sloppy Joes
Lentil Tabbouleh Salad with Pitas and Reta Mayonnaise
Curry Lentil Soup
Lemon Tart with Almond Crust
Lemon Tart Filling
Lemon Tartlets with Coconut Crusts
Asparagus Chicken and Mushroom Stir-Fry
Ham and Asparagus Sandwiches
Asparagus BUndles with Hot Prosciutto Dressing
"Ceasar" Asparagus
Gyro Tostadas
Here are three of the recipes I had in MC
* Exported from MasterCook *
Chicken Pomodoro
Recipe By :Cuisine at Home
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
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2 each chicken breast, no skin, no bone, R-T-C
2 tablespoons vegetable oil
1/4 cup vodka
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1/2 cup tomatoes -- chopped
2 tablespoons heavy cream
1/3 cup scallion -- minced
fresh basil -- chopped
Slice chicken breasts lengthwise and pound to 1/4 inch thick to make 4
cutlets total.
season with salt and pepper and dust with flour
saute the cutlets in the oil, over medium-high heat 2-3 minutes the first
side, turn over and saute 1-2 minutes with the lid on.
transfer the cutlets to a warm plate and pour off the fat from the pan
OFF HEAT - Deglaze the pan with the vodka and cook until it is nearly gone
Add the chicken broth and the lemon juice. Return the cutlets to the pan
and cook each side 1 minute. Transfer the cutlets to the serving plates
Fishish the sauce with the tomatoes and the cream. Heat Through. Pour
over the cutlets.
Garnish with the scallions and basil.
Description:
"Good with fresh summer produce"
Copyright:
"Issue 32 - April 2002; Page 9"
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Serving Ideas : Serve over fresh wilted spinach.
Makes a beautiful presentation with the spinach, sauted red and yellow peppers and steamed carrots!
NOTES : You can substiture white wine for the vodka
Japanese Style Pork Cutlet
Recipe By :Cuisine Magazine
Serving Size : 4 Preparation Time :0:10
Categories : Pork-Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork loin cutlets
1 1/2 cups medium grain rice
2 cups yellow onions -- sliced
2 cups chicken broth
1/2 cup mirin -- see "sauces"
1/2 cup soy sauce or oyster sauce
2 tablespoons sugar
4 slices fresh ginger
6 large eggs -- lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 pinch black pepper
2 1/2 cups panko (or bread crumbs)
1/4 cup oil
green onions -- chopped
Prepare rice according to package directions.
Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish.
Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.
Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a cooling rack set over paper towels to drain.
Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.
To serve, place 2 cutlets in the simmering broth (if desired); cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth, and sprinkle with green onions.
NOTE: If you don't have "mirin", combine sake
ugar in a combination of 3 sake to 1 sugar. I didn't put the cutlets in the broth and everything was wonderful.
* Exported from MasterCook *
Ceasar Asparagus
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Olive oil
1 pound asparagus spears -- trimmed
1 cup Whole Wheat bread -- cubed
salt and pepper
2 tablespoons parmesan cheese -- grated
Dressing
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 Tablespoons PARMesan cheese -- Grated
1 Teaspoon GARLic -- MINced
1 teaspoon dijon mustard
1 teaspoon splenda
1/2 teaspoon worcestershire sauce
salt and pepper
Preaheat oven to 425
Toss the aspagagus and bread cubes with 2 tbsp olive oil. Roast 5 to 15
minutes depending on size.
Combine ingredients for dressing and drizzle over roasted asparagus and
bread.
Garnish with remaining 2 tbsp parmesan cheese.
Source:
"Cusine at Home Smart Carb Cooking"
Yield:
"3 cups"
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NOTES : **Can use sugar instead of Splenda
** I like to make my own crutons with a crusty bread like
pugilese, olive oil and garlic powder toasted in the oven
and add these with the dressing instead of the whole wheat
cubes while roasting. I didn't think the whole wheat
bread got crusty enough for us.
